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Jiuniang
''Jiuniang'' is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called '' jiuqu'' containing ''Rhizopus oryzae'' or ''Aspergillus oryzae'' and often yeast and bacteria. Ingredients and preparation It was first developed as a by-product of '' mijiu'' production and generally speaking is partially digested rice from a young rice wine (or vinegar) ferment. If eaten quickly or held at 10 degrees or less, which halts the fermentation, the product can be consumed as ''jiuniang''. If the temperatures are raised and fermentation continues, ''jiuniang'' will eventually produce rice wine or rice vinegar. ''Jiuniang'' is most commonly made and consumed in the winter, where fermentation can be halted easily.Li, Jia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mijiu
''Mijiu'' (), also spelled michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart ''sake'' and Korean counterpart ''cheongju'', and is usually drunk warm like ''sake'' and ''cheongju''. An unfiltered form of ''mijiu'' containing whole rice grains is called '' jiǔniàng'' () or ''láozāo'' (), with extremely low alcoholic content and often consumed by children. A type of '' baijiu'' (Chinese liquor) called rice baijiu () is made via further distillation from ''mijiu''. Rice wines were first made in ancient China around 1000 BC, and then spread to Korea, Japan, Vietnam, and other East Asian countries around the Sinosphere during the height of the Han and Tang dynasties. It played an important cultural role in historical Chinese life, with prominent poets such as Li Bai being some of the most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khao Mak
''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called ''tapai''). ''Tapai'' is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including ''Aspergillus oryzae'', '' Rhizopus oryzae'', '' Amylomyces rouxii'' or ''Mucor'' species, and yeasts including ''Saccharomyces cerevisiae'', and '' Saccharomycopsis fibuliger'', '' Endomycopsis burtonii'' and others, along with bacteria. Etymology ''Tapai'' is derived from Proto-Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mijiu
''Mijiu'' (), also spelled michiu, is a Chinese rice wine made from glutinous rice, with the alcohol content ranging between 15% and 20% v/v. It is generally clear in appearance with a balanced taste of sweetness and acidity, similar to its Japanese counterpart ''sake'' and Korean counterpart ''cheongju'', and is usually drunk warm like ''sake'' and ''cheongju''. An unfiltered form of ''mijiu'' containing whole rice grains is called '' jiǔniàng'' () or ''láozāo'' (), with extremely low alcoholic content and often consumed by children. A type of '' baijiu'' (Chinese liquor) called rice baijiu () is made via further distillation from ''mijiu''. Rice wines were first made in ancient China around 1000 BC, and then spread to Korea, Japan, Vietnam, and other East Asian countries around the Sinosphere during the height of the Han and Tang dynasties. It played an important cultural role in historical Chinese life, with prominent poets such as Li Bai being some of the most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amazake
is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold , which also includes miso, soy sauce, and sake. There are several recipes for ''amazake'' that have been used for hundreds of years. By a popular recipe, ''kōji'' is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. By another recipe, sake kasu is mixed with water and sugar is added. ''Amazake'' can be used as a dessert, snack, natural sweetening agent, salad dressing or smoothie. One traditional ''amazake'' drink, prepared by combining ''amazake'' and water, heated to a simmer, and often topped with a pinch of finely grated ginger, was popular with street vendors, and it is still served at inns, teah ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamju
''Dansul'' () or ''gamju'' () is a milky (or cloudy) Korean rice wine made with rice, glutinous rice, and '' nuruk'' (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol content (2‒3% ABV) and sweet and slightly tangy notes. Preparation Steamed rice and/or glutinous rice is mixed with '' nuruk'' (fermentation starter), lightly pounded, and heated in water until the temperature reaches . It is left to ferment for several hours at , and sieved before served. See also *'' Jiuniang'' – Chinese equivalent of ''Dansul'' *''Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using ...'' – Japanese equivalent of ''Dansul'' References Korean alcoholic drinks Rice wine {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Osmanthus
''Osmanthus fragrans'' (), variously known as sweet osmanthus, sweet olive, tea olive, and fragrant olive, is a flowering plant species native to Asia from the Himalayas through the provinces of Guizhou, Sichuan and Yunnan in China, Taiwan, southern Japan and Southeast Asia as far south as Cambodia and Thailand.Flora of China''Osmanthus fragrans''/ref>Flora of Pakistan''Osmanthus fragrans''/ref> In China, it is the "city flower" of the cities of Hangzhou, Zhejiang; Suzhou, Jiangsu; and Guilin, Guangxi. In Japan, it is the "city tree" of Kitanagoya, Aichi Prefecture; Kashima, Saga, Kashima, Saga Prefecture; Beppu, Ōita Prefecture; and the "town tree" of Yoshitomi, Fukuoka, Yoshitomi, Fukuoka Prefecture. Etymology The genus name ''Osmanthus'' is composed of two Greek etymons: "οσμη" (osme) meaning “smell” and "ανθος" (anthos) meaning "flower". The specific name ''fragrans'' is a borrowing from the Latin meaning “odorous, fragrant” referring to the intense fragrance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sikhye
''Sikhye'' (, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. In addition to its liquid ingredients, ''sikhye'' contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese ''jiuniang'' and Japanese ''amazake''. Preparation ''Sikhye'' is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink). In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles. One of the largest South Korean producers of ''sikhye'' is the Vilac c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
