| 5. |
A 2018-09-15 17:41:14 Robin Scott <...address hidden...>
|
| |
Diff: |
@@ -9,0 +10 @@
+<misc>&on-mim;</misc> |
| 4. |
A 2016-05-08 18:47:08 Rene Malenfant <...address hidden...>
|
| 3. |
A* 2016-04-28 19:59:12 Jim Breen <...address hidden...>
|
| |
Refs: |
Daijr: 腰が強く、弾力性のあるさま。
GG5:
もちもちの肌 springy skin
この麺はもちもちした食感がある. These noodles have springy texture when you're eating them.
http://detail.chiebukuro.yahoo.co.jp/qa/question_detail/q1383658963 Doughy, elastic, bounces back when touched |
| |
Comments: |
None of the references are coming up with gelatinous. |
| |
Diff: |
@@ -10 +10,3 @@
-<gloss>chewy, gelatinous (texture)</gloss>
+<gloss>springy (texture)</gloss>
+<gloss>doughy</gloss>
+<gloss>elastic</gloss> |
| 2. |
A* 2016-04-28 05:23:52 David Chigusa <...address hidden...>
|
| |
Comments: |
The natural exemplar of もちもち is o-mochi ricecake itself, which can't be called "springy." Springiness is a quality whereby pushing down on the substance will see it return to its former shape - like drier kinds of sponge cake or popcorn, for example, if we're talking food. O-mochi may be a little "springier" than, say, butter, but I would never style springiness, let alone puffiness, as its primary trait. |
| |
Diff: |
@@ -10 +10 @@
-<gloss>springy (texture)</gloss>
+<gloss>chewy, gelatinous (texture)</gloss> |
| 1. |
A 2008-08-08 00:00:00
|
| |
Comments: |
Entry created |