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
food steam-boiled in an earthenware teapot
simmering after steaming; simmering (in a small amount of broth); smothering; estouffade
steamed confection (e.g. manjū, uirō, steamed yōkan); steamed cake
burying a person under a futon
steaming (of food) using a bamboo steamer
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
steamed fish with grated turnip on top; hollowed-out turnip stuffed with chicken, shrimp, gingko nuts, etc.