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Danja (food)
''Danja'' () is a variety of steamed ''tteok'' (rice cake) made with glutinous rice flour, sweet fillings, and sweet coatings. Etymology and related rice cakes ''Dan'' () means "round", and ''ja'' () means ''injeolmi'' (steamed and pounded ''tteok'').''Danja'' differs from ''injeolmi'' in that steamed glutinous rice flour, not steamed rice, is pounded. ''Danja'' is also smaller than ''injeolmi'' and tends to be globular rather than angulate. Another similar rice cake, ''gyeongdan'', shares the letter ''dan'' (). ''Gyeongdan'', unlike ''danja'', is usually boiled before it is coated. Typical coatings also differ. Japanese ''dango'', which also shares the letter ''dan'', can be either boiled or steamed, and is not necessarily coated. Preparation and varieties ''Danja'' is made by steaming glutinous rice flour in a ''siru'' (steamer), pounding the steamed ''tteok'', shaping it into chestnut-sized balls with various coatings that are sweetened with honey, and coating the balls w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castanea Crenata
''Castanea crenata'', the Japanese chestnut, also known as the Korean chestnut is a species of chestnut native to Japan and Korea. ''Castanea crenata'' exhibits resistance to ''Phytophthora cinnamomi'', the fungal pathogen that causes ink disease in several Castanea species. The mechanism of resistance of ''Castanea crenata'' to ''Phytophthora cinnamomi'' may derive from its expression of the Cast_Gnk2-like gene. Description ''Castanea crenata'' is a small to medium-sized deciduous tree growing to 10–15 m tall. The leaves are similar to those of the sweet chestnut, though usually a little smaller, 8–19 cm long and 3–5 cm broad. The flowers of both sexes are borne in 7–20 cm long, upright catkins, the male flowers in the upper part and female flowers in the lower part. They appear in summer, and by autumn, the female flowers develop into spiny cupules containing 3–7 brownish nuts that are shed during October. Cultivation and uses ''Castanea crena ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angelica Gigas
''Angelica gigas'', also called Korean angelica, giant angelica, purple parsnip, and dangquai, is a monocarpic biennial or short lived perennial plant from Korea and China. It inhabits forests, grasslands and banks of streams. The roots are used in traditional Chinese medicine. Description ''Angelica gigas'' is a stout plant that is 1 to 2 meters high with deep thick roots and a purplish, ribbed stem. It has deeply dissected, very big, broad, pointy leaves. The plant is a biennial that flowers in the months of July to August in dark purple umbels and selfseeds abundantly when the seeds have ripened. Cultivation Giant angelica prefers moist soil and full sun or semishade. The plant is best propagated through seeds in the spring or through transplantation of selfseeded seedlings. Chemical components Research in 2007 has isolated a chemical from the root of the plant, a coumarin derivative called decursin, that may have anti-androgenic properties ''in vitro''. In 2013, the mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umbilicaria Esculenta
''Umbilicaria esculenta'' is a lichen of the genus ''Umbilicaria'' that grows on rocks, also known as rock tripe. It can be found in East Asia including in China, Japan, and Korea. It is edible when properly prepared and has been used as a food source and medicine. It is called ''iwatake'' (kanji: 岩茸 or 石茸) in Japanese and ''seogi'' (hangul: 석이; hanja: 石耳; literally "stone ear" or "rock ear") or ''seogi beoseot'' (hangul: 석이버섯; literally "stone ear mushroom") in Korean. The species name is based on the earlier basionym '' Gyrophora esculenta''. ''In vitro'' antiviral activity Polysaccharides from the lichen have been shown to inhibit replication of the HIV virus in laboratory tests. Gallery File:Hiroshige II - Kishu kumano iwatake tori - Shokoku meisho hyakkei.jpg, ''Iwatake'' gathering at Kumano in Kishū, by Hiroshige II File:Korean pan fried mushrooms.jpg, Korean pan-fried Pan frying or pan-frying is a form of frying food characterized by the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adzuki Bean
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across Japan, Korea, China, Nepal and Bhutan. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans (as well as soybeans) dating from 3000 BC to 2000 BC are indicated to still be largely within the wild size range. Enlarged seeds occu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diospyros Kaki
''Diospyros kaki'', the Oriental persimmon, Chinese persimmon, Japanese persimmon or kaki persimmon, is the most widely cultivated species of the genus '' Diospyros''. Although its first botanical description was not published until 1780,Published in ''Nova Acta Soc. Sc. Upsal.'' iii. 208, author Carl Peter Thunberg, hunb.(1780); later in ''Fl. Jap.'' 157, author Thunb. (1784). ''D. kaki'' is among the oldest cultivated plants, having been in use in China for more than 2000 years. Names Whether the species was first described by Carl Peter Thunberg or Carl Linnaeus the Younger is disputed. The scientific name ''Diospyros kaki'' L. f. may be used erroneously for this plant. However, ''Diospyros kaki'' L. f., published in 1781, is a later homonym of ''Diospyros kaki'' Thunb., published in 1780. So the name ''Diospyros kaki'' L. f. is taxonomically illegitimate and not accepted. It is called ''shi'' (柿) in Chinese, ''kaki'' (柿) in Japanese, ''gam'' (감) in Korean, kesemek i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gotgam
Dried persimmon is a type of traditional dried fruit snack in East Asia. Known as ''shìbǐng'' () in Chinese, ''hoshigaki'' () in Japanese, and ''gotgam'' () in Korean, it is traditionally made in the winter, by air drying Oriental persimmon. It is also used to make wine, put in traditional tea, and in creating other desserts. In the Han Dynasty, Yangshao dried persimmon was used as a tribute to the imperial court. Production Dried persimmon are made from various varieties of Oriental persimmon. Persimmons, when fully ripe, are thin-skinned, soft and sweet. Persimmons used to create dried persimmons are harvested when they are under-ripe, firm, astringent, and bitter. China In China, there are many different varieties of dried persimmon. The traditional way of drying persimmon is to choose fruits which are fully mature. After the persimmons are peeled and blemishes have been removed, a drying rack 0.8-1m high and covered with foil is placed in an area with suffic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginkgo
''Ginkgo'' is a genus of non-flowering seed plants. The scientific name is also used as the English name. The order to which it belongs, Ginkgoales, first appeared in the Permian, 270 million years ago, and is now the only living genus within the order. The rate of evolution within the genus has been slow, and almost all its species had become extinct by the end of the Pliocene. The sole surviving species, '' Ginkgo biloba'' is only found in the wild in China, but is cultivated around the world. The relationships between ginkgos and other groups of plants are not fully resolved. Prehistory The ginkgo (''Ginkgo biloba'') is a living fossil, with fossils similar to the modern plant dating back to the Permian, 270 million years ago. The closest living relatives of the clade are the cycads, which share with the extant ''G. biloba'' the characteristic of motile sperm. The ginkgo and cycad lineages are thought to have an extremely ancient divergence dating to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempferol 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Folk Museum Of Korea
National Folk Museum of Korea is a national museum of South Korea, located within the grounds of the Gyeongbokgung Palace in Jongno-gu, Seoul. It uses replicas of historical objects to illustrate the history of traditional life of the Korean people. History The museum was established on 8 November 1945 by the U.S. Government and opened on 25 April 1946 at the City Administration Memorial Hall. When the museum was merged with National Museum of Korea, its collection of 4,555 artifacts was moved to the latter's Mt Namsan site. In 1975, when the National Museum moved onto the grounds of Gyeongbokgung Palace, it moved along with it into the Modern Art Museum Building. In 1993 it opened in its present site, which was the former site of the National Museum of Korea. The building's design is based on various historical buildings around South Korea. Collection The museum has over 98,000 artifacts and three main exhibition halls: "History of Korean People" features materials of every ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Folk Culture
An encyclopedia (American English) or encyclopædia (British English) is a reference work or compendium providing summaries of knowledge either general or special to a particular field or discipline. Encyclopedias are divided into articles or entries that are arranged alphabetically by article name or by thematic categories, or else are hyperlinked and searchable. Encyclopedia entries are longer and more detailed than those in most dictionaries. Generally speaking, encyclopedia articles focus on ''factual information'' concerning the subject named in the article's title; this is unlike dictionary entries, which focus on linguistic information about words, such as their etymology, meaning, pronunciation, use, and grammatical forms.Béjoint, Henri (2000)''Modern Lexicography'', pp. 30–31. Oxford University Press. Encyclopedias have existed for around 2,000 years and have evolved considerably during that time as regards language (written in a major international or a vernac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible, but are too small to be of notable value as a human food. Species and geographic spread In Asia, two species in particular are widely harvested: Korean pine (''Pinus koraiensis'') in northeast Asia (the most important species in international trade) and chilgoza pine (''Pinus gerardiana'') in the western Himalaya. Four other species, Siberian pine (''Pinus sibirica''), Siberian dwarf pine (''Pinus pumila''), Chinese white pine (''Pinus armandii'') and lacebark pine (''Pinus bungeana''), are also used to a lesser extent. Russia is the largest producer of ''Pinus sibirica'' nuts in the world, foll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
