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Urechis Unicinctus
''Urechis unicinctus'', known as the fat innkeeper worm or penis fish, is a species of marine spoon worm in East Asia. It is found in Bohai Gulf of China and off the Korean and Hokkaido coasts. It is not to be confused with a closely related species, ''Urechis caupo'', which occurs on the western coast of North America and shares common names. The body is about 10–30 cm long, cylindrical in shape and yellowish-brown in color. On the surface of the body there are many small papillae. Ecology This spoonworm is a detritivore, feeding on detritus and lives and burrows in sand and mud like other ''Urechis'' species. It creates a U-shaped burrow in the soft sediment of the seabed. A ring of glands at the front of the proboscis secrete mucus which sticks to the burrow wall. The worm continues to exude mucus as it moves backwards in the burrow thus creating a mucus net. The worm draws water through its burrow by peristaltic contractions of its body and food particles adhere to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Von Drasche
The term ''von'' () is used in German language surnames either as a nobiliary particle indicating a noble patrilineality, or as a simple preposition used by commoners that means ''of'' or ''from''. Nobility directories like the ''Almanach de Gotha'' often abbreviate the noble term ''von'' to ''v.'' In medieval or early modern names, the ''von'' particle was at times added to commoners' names; thus, ''Hans von Duisburg'' meant "Hans from he city ofDuisburg". This meaning is preserved in Swiss toponymic surnames and in the Dutch or Afrikaans ''van'', which is a cognate of ''von'' but does not indicate nobility. Usage Germany and Austria The abolition of the monarchies in Germany and Austria in 1919 meant that neither state has a privileged nobility, and both have exclusively republican governments. In Germany, this means that legally ''von'' simply became an ordinary part of the surnames of the people who used it. There are no longer any legal privileges or constraints assoc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in ''jangdok'' (earthenware) on an elevated stone platform, called ''jangdokdae'', in the backyard. The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. History It has commonly been assumed that spicy ''jang'' () varieties were made using black peppers and ''chopi'' before the introduction of chili peppers. ''Shiyi xinjian'', a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Echiurans
The Echiura, or spoon worms, are a small group of marine animals. Once treated as a separate phylum, they are now considered to belong to Annelida. Annelids typically have their bodies divided into segments, but echiurans have secondarily lost their segmentation. The majority of echiurans live in burrows in soft sediment in shallow water, but some live in rock crevices or under boulders, and there are also deep sea forms. More than 230 species have been described. Spoon worms are cylindrical, soft-bodied animals usually possessing a non-retractable proboscis which can be rolled into a scoop-shape to feed. In some species the proboscis is ribbon-like, longer than the trunk and may have a forked tip. Spoon worms vary in size from less than a centimetre in length to more than a metre. Most are deposit feeders, collecting detritus from the sea floor. Fossils of these worms are seldom found and the earliest known fossil specimen is from the Upper Carboniferous ( Pennsylvanian). Ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (dish)
''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. Varieties There are uncooked ''hoe'' () as well as blanched ''sukhoe'' (). Raw ''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''yukhoe'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup. Blanched ''Sukhoe'' () is a blanched fish, seafood, meat, or vegetable dish. ''Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation ''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''sashimi'': removing the blood and innards and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Bream
The Sparidae are a family of fish in the order Perciformes, commonly called sea breams and porgies. The sheepshead, scup, and red seabream are species in this family. Most sparids are deep-bodied compressed fish with a small mouth separated by a broad space from the eye, a single dorsal fin with strong spines and soft rays, a short anal fin, long pointed pectoral fins and rather large firmly attached scales. They are found in shallow temperate and tropical waters and are bottom-dwelling carnivores. There are hermaphrodites in the Sparidae. Protogyny and protandry appear sporadically through this lineage of fish. Simultaneous hermaphrodites and bi-directional hermaphrodites do not appear as much since Sparidae are found in shallower waters. Species of fish that express a hermaphroditic condition usually "lack a genetic hardwire", therefore ecological factors play a role in sex determination. Most species possess grinding, molar-like teeth. Eating the head is known to cause hallu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flounder
Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Taxonomy The name "flounder" is used for several only distantly related species, though all are in the suborder Pleuronectoidei (families Achiropsettidae, Bothidae, Pleuronectidae, Paralichthyidae, and Samaridae). Some of the better known species that are important in fisheries are: * Western Atlantic ** Gulf flounder – ''Paralichthys albigutta'' ** Southern flounder – ''Paralichthys lethostigma'' ** Summer flounder (also known as ''fluke'') – ''Paralichthys dentatus'' ** Winter flounder – ''Pseudopleuronectes americanus'' * European waters **European flounder – ''Platichthys flesus'' ** Witch flounder – ''Glyptocephalus cynoglossus'' * North Pacific ** Halibut – ''Hippoglossus stenolepis'' ** Olive flounder – ''Paralichthys olivaceus'' Eye migration Larval flounder are born with one eye on each side o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishing Bait
Fishing bait is any substance used to attract and catch fish, e.g. on a fishing hook. Bait items are both selected from and placed within the environment to achieve enhanced prey capture success. Traditionally, fishing baits are natural fish food such as night-crawlers, insects, worms, and smaller bait fish that have been used for catching fish. Fishermen have also begun using processed food, plastic baits and more recently, bionic lures to attract fish. Despite the importance of fish's attraction to bait, the way fish react to different baits is quite poorly understood. The various techniques and bait that a fisher may choose is dictated mainly by the target species and by its habitat. Bait can be separated into two main categories: artificial baits and natural baits. The alternative of artificial and live baits frequently demonstrate similar efficiency. The overall bait type and size will affect the efficiency and results of catches when fishing. With these two common w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, '' Katsuobushi'', sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir-fried
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Oil
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Composition Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts. History Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus Valley civilization and was t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
