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Sea Pineapple
The sea pineapple (''Halocynthia roretzi'') is an edible ascidian (sea squirt) consumed primarily in Korea, where it is known as ''meongge'' (멍게), and to a lesser extent in Japan, where it is known as or . Sea pineapples are known for both their peculiar appearance, described by journalist Nick Tosches as "something that could exist only in a purely hallucinatory eco-system" and their peculiar taste, described as "something like iodine" and "rubber dipped in ammonia". However, aficionados claim that the taste is well suited to serving with sake. The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities. Sea pineapples live in shallow water, usually attached to rocks and artificial structures, an example of marine biofouling. ''Halocynthia roretzi'' is adapted to cold water: it can survive in water temperatures between , but optimum temperature is around . Aquaculture of sea pineapples first succeeded in 1982, when 39 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Animal
Animals are multicellular, eukaryotic organisms in the Kingdom (biology), biological kingdom Animalia. With few exceptions, animals Heterotroph, consume organic material, Cellular respiration#Aerobic respiration, breathe oxygen, are Motility, able to move, can Sexual reproduction, reproduce sexually, and go through an ontogenetic stage in which their body consists of a hollow sphere of Cell (biology), cells, the blastula, during Embryogenesis, embryonic development. Over 1.5 million Extant taxon, living animal species have been Species description, described—of which around 1 million are Insecta, insects—but it has been estimated there are over 7 million animal species in total. Animals range in length from to . They have Ecology, complex interactions with each other and their environments, forming intricate food webs. The scientific study of animals is known as zoology. Most living animal species are in Bilateria, a clade whose members have a Symmetry in biology#Bilate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Agriculture Organization
The Food and Agriculture Organization of the United Nations (FAO)french: link=no, Organisation des Nations unies pour l'alimentation et l'agriculture; it, Organizzazione delle Nazioni Unite per l'Alimentazione e l'Agricoltura is an international organization that leads international efforts to defeat hunger and improve nutrition and food security. Its Latin motto, ', translates to "let there be bread". It was founded on 16 October 1945. The FAO is composed of 195 members (including 194 countries and the European Union). Their headquarters is in Rome, Italy, and the FAO maintains regional and field offices around the world, operating in over 130 countries. It helps governments and development agencies coordinate their activities to improve and develop agriculture, forestry, fisheries, and land and water resources. It also conducts research, provides technical assistance to projects, operates educational and training programs, and collects data on agricultural output, produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient 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 (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Seafood
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japonicum * Japonicus * Japanese studies Japanese studies (Japanese: ) or Japan studies (sometimes Japanology in Europe), is a sub-field of area studies or East Asian studies involved in social sciences and humanities research on Japan. It incorporates fields such as the study of Japanese ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Squirts As Food
Ascidiacea, commonly known as the ascidians, tunicates (in part), and sea squirts (in part), is a polyphyletic class in the subphylum Tunicata of sac-like marine invertebrate filter feeders. Ascidians are characterized by a tough outer "tunic" made of a polysaccharide. Ascidians are found all over the world, usually in shallow water with salinities over 2.5%. While members of the Thaliacea and Larvacea (Appendicularia) swim freely like plankton, sea squirts are sessile animals after their larval phase: they then remain firmly attached to their substratum, such as rocks and shells. There are 2,300 species of ascidians and three main types: solitary ascidians, social ascidians that form clumped communities by attaching at their bases, and compound ascidians that consist of many small individuals (each individual is called a zooid) forming colonies up to several meters in diameter. Sea squirts feed by taking in water through a tube, the oral siphon. The water enters the mou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bibimbap
Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice topped with ''namul'' (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and ''gochujang'' (chili pepper paste), soy sauce, or ''doenjang'' (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the ''World's 50 most delicious foods'' readers' poll compiled by CNN Travel. Name origins The origin of the many names of bibimbap come from Korea's hanja based records, originally appearing in ''Yokjokumun'' () of ''Kijae-jabki'' () by Park Dong-ryang () in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoe (food)
''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] |
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid pieces to clear, broth-like liquid. Solid ''jeotgal'' are usually eaten as ''banchan'' (side dishes). Liquid ''jeotgal'', called ''aekjeot'' () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (''guk'', ''jijimi'', ''jjigae''). As a condiment, jeotgal with smaller bits of solid ingredients such as ''saeu-jeot'' (shrimp ''jeotgal'') is commonly served as a dipping sauce with pork dishes (''bossam'', ''jokbal'', ''samgyeopsal''), '' sundae'' (Korean sausage), '' hoe'' (raw fish), and a number of soups and stews. History Fermented foods were widely available in Three Kingdoms of Korea, as ''Sānguózhì'', a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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