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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] |
Andong
Andong () is a Administrative divisions of South Korea, city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a market centre for the surrounding agricultural areas. Since the 1970s Andong has developed rapidly, although the population has fallen by nearly seventy thousand as people have moved away to Seoul, Busan, Daegu and other urban centres. In the late 1990s and early 2000s it became a tourism and cultural center. Andong is known as a centre of culture and folk traditions. The surrounding area maintains many types of traditions and the Andong Folk Festival is held in mid October every year. One of the most famous aspects of these cultural festivities are the Andong masks. Andong National University, specialising in education and Korean folklore, has grown rapidly since the 1970s. Other tertiary institut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andong ImCheongGak
Andong () is a city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong River flows through the city. Andong is a market centre for the surrounding agricultural areas. Since the 1970s Andong has developed rapidly, although the population has fallen by nearly seventy thousand as people have moved away to Seoul, Busan, Daegu and other urban centres. In the late 1990s and early 2000s it became a tourism and cultural center. Andong is known as a centre of culture and folk traditions. The surrounding area maintains many types of traditions and the Andong Folk Festival is held in mid October every year. One of the most famous aspects of these cultural festivities are the Andong masks. Andong National University, specialising in education and Korean folklore, has grown rapidly since the 1970s. Other tertiary institutions include Andong Science College and C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
Sungnyung
''Sungnyung'' () is a Traditional food, traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.Nurungji at Encyclopedia of Korean Culture History Records of ''sungnyung'' can be found in the late Joseon era documents of ''Imwŏn kyŏngjeji'' (). Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making ''sungnyung'' would not only prevent waste of the remaining ri ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dansul
''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] |
Plant Milk
Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored (e.g., vanilla). As of 2021, there were about 17 different types of plant milks, of which almond, oat, soy, coconut and pea are the highest-selling worldwide. Production of plant milks—particularly soy, oat, and pea milks—can offer environmental advantages over animal milks in terms of greenhouse gas emissions and land and water use. Plant-based beverages have been consumed for centuries, with the term "milk-like plant juices" used since the 13th century. In the 21st century, one of these drinks is commonly referred to as a ''plant-based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gotgam
Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. Known as ''shìbǐng'' () in Chinese, ''hoshigaki'' () in Japanese, ''gotgam'' () in Korean, and ''hồng khô'' in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon. It is also used to make wine, put in traditional tea, and in creating other desserts. In the Han dynasty, Yangshao dried persimmon was used as a tribute to the imperial court. Production Dried persimmon are made from various varieties of Oriental persimmon. Persimmons, when fully ripe, are thin-skinned, soft and sweet. Persimmons used to create dried persimmons are harvested when they are under-ripe, firm, astringent, and bitter. China In China, there are many different varieties of dried persimmon. The traditional way of drying persimmon is to choose fruits which are fully mature. After the persimmons are peeled and blemishes have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Milk
Rice milk is a plant milk made from rice. Commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. It is commonly fortified with protein and micronutrients, such as vitamin B12, calcium, iron, or vitamin D. History The exact origin of rice milk is uncertain. In 1914, Maria McIlvaine Gillmore gave a recipe for rice milk in her book ''Meatless Cookery'', which was the earliest known use of the term. In 1921, the first rice milk factory was built by the Vita Rice Products Co., launching Vita Rice Milk the same year in San Francisco, California. In 1990, Rice Dream was launched by Imagine Foods of Palo Alto, California in Tetra Pak cartons, becoming the first widely popular rice milk. Nutrition Rice milk (unsweetened) is 89% water, 9% carbohydrates, 1% fat, and contains negligible protein (table). A 100 ml reference amount provides 47 calories, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
