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Laminaria Japonica
''Saccharina japonica'' is a marine species of the Phaeophyceae (brown algae) class, a type of kelp or seaweed, which is extensively cultivated on ropes between the seas of China, Japan and Korea. It has the common name sweet kelp. It is widely eaten in East Asia. A commercially important species, ''S. japonica'' is also called ''ma-konbu'' () in Japanese, ''dasima'' () in Korean and ''hǎidài'' () in Chinese. Large harvests are produced by rope cultivation which is a simple method of growing seaweeds by attaching them to floating ropes in the ocean. The species has been cultivated in China, Japan, Korea, Russia and France. It is one of the two most consumed species of kelp in China and Japan. ''Saccharina japonica'' is also used for the production of alginates, with China producing up to ten thousand tons of the product each year. Consuming excessive ''S. japonica'' suppresses thyroid function. Nomenclature The species was transferred to ''Saccharina'' in 2006. Three syno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johan Erhard Areschoug
Johan Erhard Areschoug (Johannes Erhard Areschoug, Philos. Doctor, Botanices et Oeconomiae) (16 September 1811 – 7 May 1887) was a Swedish botanist who was a native of Göteborg. He was a member of the Arreskow family (in Swedish). His first name is sometimes recorded as "John". He studied natural sciences at the University of Lund, where in 1838 he earned his doctorate in philosophy. In 1859 he succeeded Elias Magnus Fries (1794-1878) as professor of botany at the University of Uppsala, a position he maintained until 1876. In 1851, he was elected a member of the Royal Swedish Academy of Sciences. Areschoug performed extensive field studies of Scandinavian cryptogams, being remembered for his work in the field of phycology. The red algae Red algae, or Rhodophyta (, ; ), are one of the oldest groups of eukaryotic algae. The Rhodophyta also comprises one of the largest phyla of algae, containing over 7,000 currently recognized species with taxonomic revisions ongoing. The major ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seto Inland Sea
The , sometimes shortened to the Inland Sea, is the body of water separating Honshū, Shikoku, and Kyūshū, three of the four main islands of Japan. It serves as a waterway connecting the Pacific Ocean to the Sea of Japan. It connects to Osaka Bay and provides a sea transport link to industrial centers in the Kansai region, including Osaka and Kobe. Before the construction of the San'yō Main Line, it was the main transportation link between Kansai and Kyūshū. Yamaguchi Prefecture, Yamaguchi, Hiroshima Prefecture, Hiroshima, Okayama Prefecture, Okayama, Hyōgo Prefecture, Hyōgo, Osaka Prefecture, Osaka, Wakayama Prefecture, Wakayama, Kagawa Prefecture, Kagawa, Ehime Prefecture, Ehime, Tokushima Prefecture, Tokushima, Fukuoka Prefecture, Fukuoka, and Ōita Prefecture, Ōita prefectures have coastlines on the Seto Inland Sea; the cities of Hiroshima, Iwakuni, Takamatsu, Kagawa, Takamatsu, and Matsuyama, Ehime, Matsuyama are also located on it. The Setouchi Region, Setouchi re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instant Noodle
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States for all instant noodle products. Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide under many brand names. The main ingredients in instant noodles are flour, starch, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nongshim
Nongshim Co., Ltd. () is a South Korean food and beverage company headquartered in Seoul, South Korea. Nongshim was founded in 1965 under the name Lotte (conglomerate), Lotte Food Industrial Company. The name was changed to Nongshim in 1978. The current logo was published in 1991, which took a form of a seed. In 2003, the business switched to a holding company system and became a subsidiary of Nongshim Holdings. Nongshim is the largest instant noodles and snack company in South Korea. At the end of 2015, Nongshim had 2.57 trillion won in assets and 2.81 trillion won in sales. It runs 11 factories worldwide, has subsidiaries in Korea and overseas, and operates in more than 100 countries. The company is currently chaired by Shin Dong-won, son of the founder Shin Choon-ho. History 1965–1979 On 18 September 1965, Nongshim was established under the name Lotte Food Industrial Company in Seoul, South Korea by Shin Choon-ho, brother of Lotte Corporation founder Shin Kyuk-ho. When ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alginic Acid
Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular, or powdered forms. It is a significant component of the biofilms produced by the bacterium ''Pseudomonas aeruginosa'', a major pathogen found in the lungs of some people who have cystic fibrosis. The biofilm and ''P. aeruginosa'' have a high resistance to antibiotics, but susceptible to inhibition by macrophages. Structure Alginic acid is a linear copolymer with homopolymeric blocks of (1→4)-linked β-D- mannuronate (M) and α-L- guluronate (G) residues, respectively, covalently linked together in different sequences or blocks. The monomers may appear in homopolymeric blocks of consecutive G-residues (G-blocks), consecutive M-residues (M-blocks) or alterna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheonsa-chae
Kelp noodles or cheon sa chae (Korean: 천사채), are semi-transparent noodles made from the jelly-like extract left after steaming edible kelp. They are made without the addition of grain flour or starch. Kelp noodles have a crunchy texture and are low in calories. They can be eaten raw, in salads, but for added taste, some prefer to cook them in water with spices added for flavoring. Many restaurants serve kelp noodles in stir fry dishes. The noodles usually require rinsing before being added to a stir fry dish towards the end of cooking time. Nutrition Kelp noodles are cholesterol, fat, and gluten Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grain ...-free, and also rich in nutrients. A 1/2 cup serving includes 186 milligrams of sodium, 134 milligrams of calcium, 2.28 milligrams o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dasima-cha
Kelp tea is a traditional East Asian tea made by infusing Saccharina japonica, kelp in hot water. It is called ''kobu-cha'' or ''konbu-cha'' () in Japan, ''haidai-cha'' () in China and ''dasima-cha'' () in Korea. Preparation Korea Either dried Saccharina japonica, kelp powder or julienning, julienned kelp can be used to make the tea. Powdered tea can be made by pan-frying and pounding cleaned and dried kelp. For a cup of hot water, two to three spoons of kelp powder is used. Optionally, sugar or honey can be added. Alternatively, around of cleaned kelp pieces are infused in of hot water. The kelp slices are removed after infusing, and salt is added to taste. References Herbal tea Japanese tea Chinese tea Korean tea {{Drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ssam
' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to Wrap (sandwich), wrap a piece of meat such as pork or other filling.쌈 (Ssam) ''Encyclopedia of Korean Culture'' It is often accompanied by a condiment known as and can also be topped with raw or cooked garlic, onion, bell pepper, green pepper, or a (small side dish) such as kimchi. is usually bite-sized to prevent spilling out the fillings. History Under the Buddhism, Buddhist influence that was especially strong during the Kingdom of Goryeo, killing and eating an animal was highly discouraged. This has led numerous Korean vegetable dishes, especially ssam, to be created and emerge as a prominent dish during the era. After i ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jangajji
''Jangajji'' () or pickled vegetables is a type of ''banchan'' (side dish) made by pickling vegetables. * Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. ''Jangajji'' dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like ''jangajji'' were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula. Etymology ''Jangajji'' () is derived from Middle Korean ''jyangaetdihi'' (), that consists of the noun ''jyang'' (; "soy sauce" or " soybean paste"), the genitive postposition ''-ae'' (-), the inserted inter-siot ''-t-'' (--), and the noun ''dihi'' (; "kimchi"). Ingredients Main ingredients vary according to region and temperature. Some examples are green garlic, garlic scapes, radish, cucumber, chili pepper leaves, chamoe, perilla leaves, and deodeok. ''Jangajji'' is usually pickled in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bugak
''Bugak'' () is a variety of vegetarian ''twigim'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''banchan'' (accompaniment to cooked rice) or '' anju'' (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, '' gim'' (laver), and '' dasima'' (kelp). Vegetable oils such as perilla oil or soybean oil are typically used for frying. ''Bugak'' is a relatively rare culinary technique in Korean cuisine, along with ''dasima twigak'' (; deep fried vegetables without coating). It is often associated with Korean temple cuisine. Varieties * ''dangeun-bugak'' () – made with carrots * ''dasima-bugak'' () – made with kelp * ''deulkkae-songi-bugak'' () – made with perilla inflorescence * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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