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Sikhae
''Sikhae'' () is a salted fermented food in Korean cuisine prepared with fish and grains. ''Sikhae'' is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam. Ingredients and preparation Righteye flounders are typically used for ''sikhae''. Other commonly used fish include Alaska pollock, chub mackerel, sailfin sandfish, and Japanese anchovy. Sometimes, dried fish such as ''bugeo'' (dried Alaska pollock) may also be used to make ''sikhae''. Grain-wise, cooked foxtail millet is used in the Gwanbuk region, while cooked rice is used in other regions. Sometimes, millet, quinoa, or other grains may also be used. For salting, coarse sea salt is used. Other ingredients include chili powder, garlic, and ginger. ''Gajami-sikhae'' The Hamgyŏng Province is famous for its ''gajami-sikhae'' (fermented flounder). Righteye flounders—preferably yellow-striped ones harvested during December to early March— are washed, drained, and salted with coarse sea salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid pieces to clear, broth-like liquid. Solid ''jeotgal'' are usually eaten as ''banchan'' (side dishes). Liquid ''jeotgal'', called ''aekjeot'' () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (''guk'', ''jijimi'', ''jjigae''). As a condiment, jeotgal with smaller bits of solid ingredients such as ''saeu-jeot'' (shrimp ''jeotgal'') is commonly served as a dipping sauce with pork dishes (''bossam'', ''jokbal'', ''samgyeopsal''), '' sundae'' (Korean sausage), '' hoe'' (raw fish), and a number of soups and stews. History Fermented foods were widely available in Three Kingdoms of Korea, as ''Sānguózhì'', a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pleuronectidae
Pleuronectidae, also known as righteye flounders, are a family of flounders. They are called "righteye flounders" because most species lie on the sea bottom on their left sides, with both eyes on their right sides. The Paralichthyidae are the opposite, with their eyes on the left side. A small number of species in Pleuronectidae can also have their eyes on the left side, notably the members of the genus ''Platichthys''. Their dorsal and anal fins are long and continuous, with the dorsal fin extending forward onto the head. Females lay eggs that float in mid-water until the larvae develop, and they sink to the bottom. They are found on the bottoms of oceans around the world, with some species, such as the Atlantic halibut, ''Hippoglossus hippoglossus'', being found down to . The smaller species eat sea-floor invertebrates such as polychaetes and crustaceans, but the larger righteye flounders, such as ''H. hippoglossus'', which grows up to in length, feed on other fishes and cep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arctoscopus Japonicus
The Japanese sandfish (''Arctoscopus japonicus''), also known as the sailfin sandfish , is a species of fish of the Percomorpha (perch-like) clade in the Order (biology), order Trachiniformes, being one of the two genera in the Family (biology), family Trichodontidae, the sandfishes. Known in Japan as , it is a commercially important fish especially for Akita Prefecture, Akita and Yamagata Prefecture, Yamagata prefectures. Its habitat occurs in sandy-mud Benthic fish, bottoms ranging from the Sea of Japan to the Okhotsk Sea. As a food source, the fish has mostly been sourced locally from the coastal region of the Sea of Japan, and has been designated the official prefectural fish of Akita Prefecture. The fish, which is scaleless, may be prepared whole as braised or grilled fish, and has a mucilaginous consistency. It is also dried to make stockfish; salted, dried, and made into ''himono''; and cured in miso as ''misozuke''. It is the main ingredient of the fish sauce called ''shot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pseudopleuronectes Herzensteini
The yellow striped flounder (also known as the littlemouth flounder), ''Pseudopleuronectes herzensteini'', is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai and the East China Sea The East China Sea is an arm of the Western Pacific Ocean, located directly offshore from East China. It covers an area of roughly . The sea’s northern extension between mainland China and the Korean Peninsula is the Yellow Sea, separated b .... It can grow up to in length, though commonly it reaches around ; its maximum recorded weight is and its maximum reported lifespan is 15 years. References Pleuronectidae Taxa named by David Starr Jordan Taxa named by John Otterbein Snyder Fish of the Pacific Ocean Fish described in 1901 {{Pleuronectiformes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamgyŏng Province
Hamgyong Province () was one of the Eight Provinces of Korea during the Joseon Dynasty. Hamgyŏng was located in the northeast of Korea. The provincial capital was Hamhŭng. Names The province was first established as Yonggil ( ko, 영길, , ''Yŏnggil'') in 1413. It was renamed Hamgil (, ) three years later. In 1470, it was renamed Yongan (, , ''Yŏngan''). In 1509, it was renamed Hamgyong after its two principal cities, Hamhung (, , ''Hamhŭng'', "Complete Success") and Kyongsong (, , ''Kyŏngsŏng'', "Mirror," "Clear," or "Perceptive City"). In the 18th century, this was transcribed via Chinese as Kyen-king and glossed as meaning "the Happy". In the 19th century, it was transcribed as Ham-kieng. Within Korea, the province was also referred to by the regional name Dongbuk ("Northeast"). the southern half of the province was also referred as "Kwannam", the northern half of the province was also referred as "Kwanbuk". History Korea's northeastern frontier was first organized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ... and a folk medicine. It is a herbaceous perennial plant, perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochugaru
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units. Names In Korean, the chili peppers are most often called (), which means "chili pepper". Green ones are called (), and red ones are called (). Introduction to Korea Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. The first mention of chili pepper in Korea is found in '' Collected Essays of Jibong'', an encyclopedia published in 1614. ''Farm Management'', a book from around 1700, discussed the cultivation methods of chili peppers. Culinary use Gochugaru Gochugaru, also known as Korean chili powder, is chili powder or flakes used in K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Sea Salt
Korean brining salt, also called Korean sea salt, is a variety of edible salt with a larger grain size compared to common kitchen salt. It is called ''gulgeun-sogeum'' (; "coarse salt") or ''wang-sogeum'' (; "king/queen salt") in Korean. The salt is used mainly for salting napa cabbages when making kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin .... Because it is minimally processed, there are microorganisms present in the salt, which serve to help develop flavours in fermented foods. References Salts Edible salt Korean cuisine {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiley-Blackwell
Wiley-Blackwell is an international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons. It was formed by the merger of John Wiley & Sons Global Scientific, Technical, and Medical business with Blackwell Publishing in 2007.About Wiley-Blackwell John Wiley & Sons, Inc. Wiley-Blackwell is now an imprint that publishes a diverse range of academic and professional fields, including , , , |
Quinoa
Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (''Amaranthus'' spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,2007,000 years ago, and for human consumption 3,0004,000 years ago in the Lake Titicaca basin of Peru and Bolivia. The plant thrives at high altitudes and produces seeds that are rich in protein. Almost all production in the Andean region is done by small farms and associations. Its cultivation has spread to more than 70 countries, including Kenya, India, the United States, and in European countries. As a result of increased popularity and consumption in North ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. This crop is favored due to its productivity and short growing season under dry, high-temperature conditions. Millets are indigenous to many parts of the world. The most widely grown millets are sorghum and pearl millets, which are important crops in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies." Descript ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
