rice gruel traditionally eaten on the 7th day of the new year containing the seven plants of spring
rice gruel with diced sweet potatoes; gruel with ivy broth and finely minced Japanese yam served at large Imperial banquets
unflavored rice porridge; rice porridge made of only white rice and water
rice gruel with adzuki beans
tea gruel; tea flavoured rice gruel
thick rice gruel; soft cooked rice
rice gruel with mochi; azuki bean gruel eaten around the 15th day of the first month
rice gruel served in temples for ten-night memorial services
adzuki bean rice gruel eaten on the day of the winter solstice (to chase away demons that spread contagious diseases)