Chewy and Doughy foods in Japanese
Here are some examples so you can understand chewy and doughy foods in Japanese. Noodles such as udon, soba, and ramen, or other pasta like spaghetti. Also, other carbs like white rice, mochi, bread, gyoza, or dumplings are all chewy and doughy.
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もちもち is used for Springy or Bouncy foods
The most obvious food that is considers もちもち would be Mochi or Japanese rice cakes. The closer a food’s texture gets to the chewiness of Mochi, the more もちもち it is. So if you have really doughy bread with a very springy texture it could be called もちもち. Other foods like fresh doughnuts, dumplings, or even pizza could be もちもち.
https://japaneseuniverse.com/2024/02/18/pac-man-in-japaneseconcepts-behind-development-to-global-icon/しこしこ is used for Firm Noodles
This is used mostly for Udon but you may see it for other noodles such as soba or ramen. The term is used when the noodles have the right amount of elasticity on the outside with a firmer bite on the inside.
こしがある
This word is used to describe mostly noodles that have the right amount of firmness.
