|
Sōmen
, ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, ''hiyamugi'', which is knife-cut. In Japan, ''sōmen'' is usually served cold with a light dipping sauce called ''tsuyu''. South Korean ''somyeon'' may be eaten in hot or cold noodle soups. ''Sōmen'' is typically high in sodium. Other names are ''nyūmen'' (煮麺) in Japanese, for a version served warm in soup, and the Chinese name ''guàmiàn'' (), which can be further classified into ''lóngxū'' () for the variant with long and thin strands and ''fèngwei'' () for the variant with flat and broad strands. East Asian cuisines Japan Sōmen are usually served cold with a light flavored dipping sauce [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tōsenkyō
is a gorge in Ibusuki, Kagoshima Prefecture, in southern Japan. It stands southwest of the Ikeda Lake. The name Tōsenkyō is derived from a place known as Tōsen-ga-saka, which had a deep cove in the Edo period (1603–1868) where many Chinese ships came to anchor in (''tōsen'' means Chinese ships). Tōsenkyō and sōmen Sōmen The reason Tōsenkyō is famous all over the country is its ''nagashi-sōmen'' or ''sōmen-nagashi'' (“flowing noodles”), which is regarded as a summer attraction (outdoor party cuisine). Ordinarily, noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen passes by, diners pluck it out with their chopsticks and dip them in ''tsuyu'' broth. In 1962, people sought a way to use the clear stream in Tōsenkyō. For their first trial they poured thin noodles through bamboo as normal. It got much attention. Based on this, Inoue Hironori invented a turn-style motorized machi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hiyamugi
Hiyamugi ( ja, 冷麦, lit=chilled wheat) are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called ''sōmen''. The Western style noodle that most closely resembles ''hiyamugi'' is probably vermicelli. They are the second thinnest type of Japanese noodle after ''sōmen'', while the well-known udon is a thicker style of wheat noodle. ''Hiyamugi'', like ''sōmen'' is traditionally enjoyed cold during the summer months. While ''sōmen'' are sometimes served hot in a dish called ''nyumen'', ''hiyamugi'' is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called ''tsukejiru'' that is made with ''dashi'', soy sauce and mirin. History ''Hiyamugi'' are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of Zen Buddhism. This text was written shortly after the end of the Kamakura era a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and borders fourteen countries by land, the most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third largest country by total land area. The country consists of 22 provinces, five autonomous regions, four municipalities, and two Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the most populous city and financial center is Shanghai. Modern Chinese trace their origins to a cradle of civilization in the fertile basin of the Yellow River in the North China Plain. The semi-legendary Xia dynasty in the 21st century BCE and the well-attested Shang and Zhou dynasties developed a bureaucratic political system to serve hereditary monarchies, or dyna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Japan Times
''The Japan Times'' is Japan's largest and oldest English-language daily newspaper. It is published by , a subsidiary of News2u Holdings, Inc.. It is headquartered in the in Kioicho, Chiyoda, Tokyo. History ''The Japan Times'' was launched by Motosada Zumoto on 22 March 1897, with the goal of giving Japanese people an opportunity to read and discuss news and current events in English to help Japan to participate in the international community. The newspaper was independent of government control, but from 1931 onward, the paper's editors experienced mounting pressure from the Japanese government to submit to its policies. In 1933, the Japanese Ministry of Foreign Affairs appointed Hitoshi Ashida, former ministry official, as chief editor. During World War II, the newspaper served as an outlet for Imperial Japanese government communication and editorial opinion. It was successively renamed ''The Japan Times and Mail'' (1918–1940) following its merger with ''The Japan Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golbaengi-muchim
''Golbaengi-muchim'' () or moon snail salad is a type of ''muchim'' (salad) made by mixing moon snails with vegetables. * In South Korea, it is an '' anju'' (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled '' somyeon'' (wheat noodles). Like other ''anju'', it is sold in ''pojangmacha'' (street stalls). Preparation Moon snails are washed, boiled, and shelled. Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions, and sliced cucumber), soaked and shredded '' hwangtae-po'' (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled '' somyeon'' (wheat noodles) to be mixed with the spicy salad is served together. Gallery Golbaengi-muchim preparation.jpg, Preparing ''golbaengi-muchim'' Golbaengi-muchim.jpg, ''Golbaeng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibim-guksu
Bibim-guksu * () or spicy noodles, a cold dish made with very thin wheat flour noodles called '' somyeon'' (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Name Bibim guksu is also called ''guksu bibim'' or ''goldong myeon'' which literally mean "stirred noodles" or "mixed noodles".Bibimguksu at Encyclopedia of Korean Culture Flavor There are many kinds of cold noodle dishes in , including one made with cold beef ; however, spicy cold noodles have historically b ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kong-guksu
''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' (깨국수, sesame noodle soup) in ''Siui jeonseo'', a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. See also * Korean cuisine * Naengmyeon Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ... * Kalguksu References External links Kongguksu recipeSoy Milk Noodle Soup (Kongguksu) 콩국수* ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Janchi-guksu
''Janchi-guksu'' (Korean: 잔치국수) or banquet noodles is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also '' dasima'' (kelp). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ''ganjang'' and small amounts of chili pepper powder and scallions. Thinly sliced '' jidan'' (지단, fried egg), '' gim'' (laver) and zucchini are added on top of the dish as garnishes. Janchi-guksu have various garnishes with noodles. The word "Janchi" means "feast" in Korean, in reference to the festive occasions on which the dish would be prepared, such as a wedding or a sixtieth birthday celebration. History The name derives from the Korean word ''janchi'' (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or '' hwangap'' (60th birthday celebration) throughout Korea. The word ''guksu'' means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golbaengi-muchim
''Golbaengi-muchim'' () or moon snail salad is a type of ''muchim'' (salad) made by mixing moon snails with vegetables. * In South Korea, it is an '' anju'' (food served and eaten with alcoholic drinks) typically made with red, spicy sauce and served with boiled '' somyeon'' (wheat noodles). Like other ''anju'', it is sold in ''pojangmacha'' (street stalls). Preparation Moon snails are washed, boiled, and shelled. Bigger ones are halved, and the snail meat is mixed with vegetables (most commonly julienned scallions, carrots, onions, and sliced cucumber), soaked and shredded '' hwangtae-po'' (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled '' somyeon'' (wheat noodles) to be mixed with the spicy salad is served together. Gallery Golbaengi-muchim preparation.jpg, Preparing ''golbaengi-muchim'' Golbaengi-muchim.jpg, ''Golbaeng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anju (food)
''Anju'' ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal. History Until the Chosun Dynasty, alcohol was mainly served in (a type of inn or tavern), where soups with rice, along with traditional alcohol such as , were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. By types of beverage Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibim-guksu
Bibim-guksu * () or spicy noodles, a cold dish made with very thin wheat flour noodles called '' somyeon'' (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Name Bibim guksu is also called ''guksu bibim'' or ''goldong myeon'' which literally mean "stirred noodles" or "mixed noodles".Bibimguksu at Encyclopedia of Korean Culture Flavor There are many kinds of cold noodle dishes in , including one made with cold beef ; however, spicy cold noodles have historically b ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kong-guksu
''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' (깨국수, sesame noodle soup) in ''Siui jeonseo'', a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. See also * Korean cuisine * Naengmyeon Naengmyeon * (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''m ... * Kalguksu References External links Kongguksu recipeSoy Milk Noodle Soup (Kongguksu) 콩국수* ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Hiyamugi")
.svg "Click for more on -> The Japan Times")
