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List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * Buckwheat pancake :* '' Blini'' – an Eastern European pancake made with buckwheat flour :* '' Kaletez'' – a Breton pancake made with buckwheat flour :* '' Memil-buchimgae'' – a Korean pancake made with buckwheat flour :* '' Ploye'' – a pancake made of buckwheat flour, wheat flour, baking powder and water popular in Northeastern Canada and the United States * Crêpe br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memil-muk
''Memil-muk'' () or buckwheat jelly is a light gray-brown '' muk'' (jelly) made from buckwheat starch. It is commonly served as ''banchan'' (a side dish accompanying rice) as well as '' anju'' (food accompanying alcoholic drinks). In post-war Korea, from the mid to late-20th century, ''memil-muk'' along with ''chapssal-tteok'' (glutinous rice cakes) was widely served as ''yasik'' (late-night snack) by street vendors. In modern times, it is popular as a diet food. Along with other buckwheat dishes, it is a local specialty of Gangwon Province, especially Bongpyeong Township in Pyeongchang County. Preparation Unhulled whole buckwheat grains are soaked in water (to reduce bitterness). Soaked grains are then ground in '' maetdol'' (millstone) and sieved. The skins are discarded, and the remaining liquid is set aside to allow it to separate into layers. The upper layer, consisting of clear water, is discarded. The lower layer, consisting of settled buckwheat starch, is boiled wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe Bretonne
The Crêpe bretonne is a traditional dish in Lower Brittany, a region of France. It can be served plain, or filled with sweet or salty ingredients. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (salted crêpe). This last is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe. History The crêpe is consumed since thousands of year, everywhere in the world and constituted the basic food of a meal. Historians claim that the crepe existed 7000 BC. the crepe was quite thick, made with a batter mixing water and various crushed cereals. It was a simple porridge spread and dried out which was prepared on a hot stone then on a metal plate, "bilig" in Breton, then cooked in the hearth of the fireplace. Buckwheat is originally from Asia. This flower was brought back from the crusades in the 12th century. From this period onwards, Traces of buckwheat pollen have been found in peatlands in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gapyeong
Gapyeong County is a county in Gyeonggi Province, South Korea. It was the scene of the Battle of Kapyong, a major battle of the Korean War. Administrative Region and Language Gapyeong County has one eup and five myeon, and its population is 62,448 with 29,212 households based on resident registration at the end of December 2016, with an area of 843.6 km2. About 31.6 percent of the population lives in Gapyeong-eup, while 23.1 percent live in Cheongpyeong-myeon. Tourism Gapyeong is known for its natural environment, and borders the mountainous province of Gangwon on the east. The north branch of the Han River flows through the area. Several reservoirs and resorts are located in the county. The Namiseom resort island, while not strictly located in the county, is situated very close south of Gapyeong. Gapyeong is also known for being the home to a number of Korea's makgeolli producers and it is where an annual National Makgeolli Festival has been held since 2011. Education ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible, but are too small to be of notable value as a human food. Species and geographic spread In Asia, two species in particular are widely harvested: Korean pine (''Pinus koraiensis'') in northeast Asia (the most important species in international trade) and chilgoza pine (''Pinus gerardiana'') in the western Himalaya. Four other species, Siberian pine (''Pinus sibirica''), Siberian dwarf pine (''Pinus pumila''), Chinese white pine (''Pinus armandii'') and lacebark pine (''Pinus bungeana''), are also used to a lesser extent. Russia is the largest producer of ''Pinus sibirica'' nuts in the world, foll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 6000 to BC 5000 in Asia. In Korea, traditional noodle dishes are ''onmyeon'' (beef broth-based noodle soup), called ''guksu jangguk'' (noodles with a hot clear broth), ''naengmyeon'' (cold buckwheat noodles), ''bibim guksu'' (cold noodle dish mixed with vegetables), ''kalguksu'' (knife-cut noodles), ''kongguksu'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer. Noodles by ingredients * Dangmyeon (당면; cellophane noodles) - made from sweet potato star ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jat-guksu
''Jat-guksu'' () is a Korean noodle dish consisting of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts. It is a local specialty of Gapyeong, Gyeonggi Province where a great deal of pine nuts are harvested in South Korea. The recipe is quite similar to another summer dish, ''kong-guksu'', which is a noodle dish with a soy milk broth, but ''jat-guksu'' has a cleaner and more savory taste. See also * Korean noodles * Kong-guksu * Jatjuk * List of buckwheat dishes * List of Korean dishes Below is a list of dishes found in Korean cuisine. Korean dishes by type Royal court dishes *Gujeolpan (구절판): literally "nine-sectioned plate", this elaborate dish consists of a number of different vegetables and meats served with thin pa ... References External links {{Soups Buckwheat dishes Korean noodle dishes Noodle soups Cold noodles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Europe
Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, which spans roughly 40% of the continent's landmass while accounting for approximately 15% of its total population."The Balkans" , ''Global Perspectives: A Remote Sensing and World Issues Site''. Wheeling Jesuit University/Center for Educational Technologies, 1999–2002. It represents a significant part of ; the main socio-cultural characteristics of Eastern Europe have historically been defined by the trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grechka
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of 'porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. This understanding of kasha concerns mainly Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and the Republic of Moldova (), Russia (), Slovakia (), Kazakhstan, and Ukraine (), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. Kashas have been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). File:Kashagrains.png, Buckwheat grains Fil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upper Brittany
Upper Brittany (french: Haute-Bretagne; br, Breizh-Uhel; Gallo: ''Haùtt-Bertaèyn'') is the eastern part of Brittany, France, which is predominantly of a Romance culture and is associated with the Gallo language. The name is in counterpoint to Lower Brittany, the western part of the ancient province and present-day region, where the Breton language has traditionally been spoken. However, there is no certainty as to exactly where the line between 'Upper' and 'Lower' Brittany falls. In many regards, Upper Brittany is dominated by the industrial and cathedral city of Rennes, seat of the University of Rennes 1 and the University of Rennes 2. Distinctions The principal distinction between the two parts of Brittany is that Lower Brittany is the historic realm of the Breton language, while Upper Brittany is that of Gallo, closely related to French. The isolation of Brittany from the mainstream of French society was always less acute in Upper than in Lower Brittany, largely thanks ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. In 472, Roman Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin. Most street foods are classified as both finger food and fast food, and are typically cheaper than restaurant meals. The types of street food widely vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. A majority of middle-income consumers rely on the quick access and cheap service of street food for daily nutrition and job opportunities, especially in developing countries. Today, governments and other organizations are increasingly concerned with both the socioeconomic importance of street food, and with its ass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galette-saucisse
A ''galette-saucisse'' ( br, Kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called '' galette de sarrasin'' or Breton galette. The French region known as Upper Brittany is the traditional homeland of ''galette-saucisse'', especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche. First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the main ingredient of Breton galette and was a common substitute of bread in poor families. Pork sausage is one of the food specialties of the Rennes area. ''Galette-saucisse'' is very popular in Upper Brittany, especially at outdoor public events, outdoor markets and sports games. It is strongly associated w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
