Put this in your food lexicon

I am an avid follower of your section and enjoy your opinions/ideas very much.

However, the very first four words, “sticky short-grained rice,” in the last paragraph of Barbara Hansen’s article (“Ordering off the Menu,” March 31) struck me funny, and I would like to introduce a Japanese word, gohan, to you. Gohan is that “sticky short-grained rice” and it is the essential ingredient in Japanese meals. My wish is that gohan becomes a common term, like teriyaki and tempura.

Paul Miki

Los Feliz