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Sikhye
''Sikhye'' (식혜, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, S''ikhye'' contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese ''jiuniang'' and Japanese ''amazake''. It is also a popular beverage in South Korea, often found in the beverage sections of convenience stores. Preparations ''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 then carefully poured out, leaving the rougher parts, 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 company of Bus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andong
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamju
''Dansul'' () or ''gamju'' (), translated as sweet wine, is a milky (or cloudy) 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 usin ...'' – Japanese equivalent of ''Dansul'' References Korean alcoholic drinks Rice wine {{Korea-cuisine-st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiuniang
''Jiuniang'' ( zh, s=酒酿, t=酒釀, also called ''láozāo'' (), ''jiāngmǐjiǔ'' (), or ''tiánbáijiǔ'' () in Yunnan) 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. It was first developed as a by-product of '' mijiu'' production and generally speaking is partially digested and fermented 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 co ... [...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, baby food, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sungnyung
''Sungnyung'' is a 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 era documents of ''Imwon Gyeongjeji'' (임원경제지). Rice in Korea was traditionally made by using a heavy iron cauldron (like a |
Plant Milk
Plant milk is a plant beverage with a color resembling that of milk. Plant milks are non-dairy beverages made from a water-based plant extract for flavoring and aroma. Plant milks are consumed as alternatives to milk, and often provide a creamy mouthfeel. There are about 17 different types of plant milks; almond, oat, soy, and coconut are the highest-selling worldwide. Production of plant-based milks, particularly soy and oat milks, can offer environmental advantages over animal milks in terms of greenhouse gas emissions, land and water use. Plant-based beverages have been consumed for centuries, with the term "milk-like plant juices" used since the 13th century. Today they are frequently referred to as ''plant-based milk'', ''alternative milk'', ''non-dairy milk'' or ''vegan milk''. For commerce, plant-based beverages are typically packaged in containers similar and competitive to those used for dairy milk, but cannot be labeled as "milk" within the European Union. Across ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamju
''Dansul'' () or ''gamju'' (), translated as sweet wine, is a milky (or cloudy) 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 usin ...'' – Japanese equivalent of ''Dansul'' References Korean alcoholic drinks Rice wine {{Korea-cuisine-st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Drinks
Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language ** Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia * Korea, a region of East Asia * North Korea, the Democratic People's Republic of Korea * South Korea, the Republic of Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950–1953 war between North Korea and South Korea *Names of Korea There are various names of Korea in use today, all derived from ancient kingdoms and dynasties. The modern English name "Korea" is an exonym derived from the name Goryeo, also spelled ''Koryŏ'', and is used by both North Korea and South Korea in ..., various country names used in international contexts * History of Korea, the history o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujeonggwa
Sujeonggwa is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with ''gotgam'' (dried persimmon) and garnished with pine nuts. The punch is made by brewing first the cinnamon sticks and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance. Sujeonggwa is served cold and commonly as a dessert, much like '' sikhye'', due to its sweet taste. It is also widely available in canned form. History The earliest mention of sujeonggwa dates back to 1849 in the book ''Dongguksesigi'' (동국세시기, 東國歲時記), a book of seasonal customs written ... [...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 M. Gilbert 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, and &nd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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