to steam (food, towel, etc.); to be hot and humid; to be sultry
to reheat; to steam over; to bring up again (a problem that has been dealt with); to take up again; to drag up
to be steamed (properly, e.g. rice); to be stuffy; to grow musty; to get close
baking foods in a covered pan; foods baked in a covered pan
chawanmushi; savoury steamed egg custard with chicken, mushrooms, etc. (savory)
seafood seasoned with salt and sake then steamed
steamed towel; steaming hot towel
steamed bun; steamed bread
steamed dish; steamed food
hot and humid; muggy; sultry
food steam-boiled in an earthenware teapot
simmering after steaming; simmering (in a small amount of broth); smothering; estouffade
filled with steam; sweaty
steamed yōkan; steamed adzuki-bean jelly
steamed confection (e.g. manjū, uirō, steamed yōkan); steamed cake
steaming (of food) using a bamboo steamer
burying a person under a futon
crab meat mixed with vegetables and egg yolk, steamed inside its shell
steamed rice (esp. cold rice reheated by steaming it); mochi rice with red beans steamed in a steaming basket; rice with red beans (eaten on celebratory occasions)
steamed unflavoured glutinous rice; mochi rice
odamaki mushi; egg custard dish on a base of udon noodles
to let cooked rice steam after turning off the heat
mochi rice topped with fish (or other food) and steamed
heat and humidity; humid heat
steamed fish with grated turnip on top; hollowed-out turnip stuffed with chicken, shrimp, gingko nuts, etc.