Classical Japanese form of もえる (moeru, “to sprout”)

congee traditionally served on January 7th (七草の節句), made from 7 herbs (七草)

filling the bath with hot water

to fill the bath with hot water

瑜伽: yoga

椰子油: coconut oil

sakura mochi: mochi flavored with pickled sakura blossoms, and with an 餡 (an, “sweet bean paste”) filling; traditionally served for 雛祭り (Hinamatsuri, “Girls' Day”) on 3 March

a sakura tree, the Japanese flowering cherry, Prunus serrulata, a species of subgenus Prunus subg. Cerasus, native to Japan, Korea, and China

sakura cheese: an original Japanese cheese first created in Hokkaidō, a soft cheese lightly flavored with cherry blossoms

(Japanese cuisine) The Sakurajima radish, the giant white radish cultivated in Kagoshima Prefecture.