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Danja (food)
''Danja'' () is a variety of steamed ''tteok'' (rice cake) made with glutinous rice flour, sweet fillings, and sweet coatings. Etymology and related rice cakes ''Dan'' () means "round", and ''ja'' () means ''injeolmi'' (steamed and pounded ''tteok'').''Danja'' differs from ''injeolmi'' in that steamed glutinous rice flour, not steamed rice, is pounded. ''Danja'' is also smaller than ''injeolmi'' and tends to be globular rather than angulate. Another similar rice cake, ''gyeongdan'', shares the letter ''dan'' (). ''Gyeongdan'', unlike ''danja'', is usually boiled before it is coated. Typical coatings also differ. Japanese ''dango'', which also shares the letter ''dan'', can be either boiled or steamed, and is not necessarily coated. Preparation and varieties ''Danja'' is made by steaming glutinous rice flour in a ''siru'' (steamer), pounding the steamed ''tteok'', shaping it into chestnut-sized balls with various coatings that are sweetened with honey, and coating the balls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castanea Crenata
''Castanea crenata'', the Japanese chestnut or Korean chestnut, is a species of chestnut native to Japan and Korea. ''Castanea crenata'' exhibits resistance to ''Phytophthora cinnamomi'', the fungal pathogen that causes ink disease in several Castanea species. The mechanism of resistance of ''Castanea crenata'' to ''Phytophthora cinnamomi'' may derive from its expression of the Cast_Gnk2-like gene. Description ''Castanea crenata'' is a small to medium-sized deciduous tree growing to tall. The leaf, leaves are similar to those of the sweet chestnut, though usually a little smaller, long and broad. The flowers of both sexes are borne in long, upright catkins, the male flowers in the upper part and female flowers in the lower part. They appear in summer, and by autumn, the female flowers develop into spiny Calybium and cupule, cupules containing 3–7 brownish nut (fruit), nuts that are shed during October. Cultivation and uses ''Castanea crenata'' is an important tree in Japan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angelica Gigas
''Angelica gigas'', also called Korean angelica, giant angelica, purple parsnip, and dangquai, is a monocarpic biennial or short lived perennial plant from Korea and China. It inhabits forests, grasslands and banks of streams. The roots are used in traditional Chinese medicine. Description ''Angelica gigas'' is a stout plant that is 1 to 2 meters high with deep thick roots and a purplish, ribbed stem. It has deeply dissected, very big, broad, pointy leaves. The plant is a biennial plant, biennial that flowers in the months of July to August in dark purple umbels and selfseeds abundantly when the seeds have ripened. Cultivation Giant angelica prefers moist soil and full sun or semishade. The plant is best propagated through seeds in the spring or through transplantation of selfseeded seedlings. Chemical components Research in 2007 has isolated a chemical from the root of the plant, a coumarin derivative (chemistry), derivative called decursin, that may have anti-androgenic prope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umbilicaria Esculenta
''Umbilicaria esculenta'', the rock tripe or Iwa-take, is a lichen of the genus '' Umbilicaria'' that grows on rocks. Morphology Two different types of polysaccharides are known to be the structural components, both a heteroglycan from the fungus and a glucan from the alga.Sone, Y., Isoda-Johmura, M., & Misaki, A. (1996). Isolation and chemical characterization of polysaccharides from Iwatake, Gyrophora esculenta Miyoshi. ''Bioscience, biotechnology, and biochemistry'', ''60''(2), 213-215. U. esculenta lichens have a thallus attached to the substrate with a central holdfast.Watson, R. R. (n.d.). ''Polyphenols in plants isolation, purification and extract preparation''. Academic press, an imprint of Elsevier. The thallus is also heteromerous (parts that are different in quality and number) and fully corticated (has a cortex and bark). Many of the Umbilicaria species are characterized by a veined or rugose thalline surface. Ecology ''Umbilicaria esculenta'' is a saxicolous lic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adzuki Bean
''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an Annual plant, annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are white, Black adzuki bean, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across East Asia. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Wild adzuki likely originated near the Himalayas and spread naturally to central China and Japan. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans, as well as soybeans, dating from 3000 BC to 2000 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diospyros Kaki
''Diospyros kaki'', the Oriental persimmon, Chinese persimmon, Japanese persimmon or kaki persimmon, is the most widely cultivated species of the genus ''Diospyros''. Although its first botanical description was not published until 1780,Published in ''Nova Acta Soc. Sc. Upsal.'' iii. 208, author Carl Peter Thunberg, [Thunb.] (1780); later in ''Fl. Jap.'' 157, author Thunb. (1784). ''D. kaki'' cultivation in China dates back more than 2000 years. Names Whether the species was first described by Carl Peter Thunberg or Carl Linnaeus the Younger is disputed. The scientific name ''Diospyros kaki'' L. f. may be used erroneously for this plant. However, ''Diospyros kaki'' L. f., published in 1781, is a later homonym of ''Diospyros kaki'' Thunb., published in 1780. So the name ''Diospyros kaki'' L. f. is taxonomically illegitimate and not accepted. It is called ''shi'' (柿) in Chinese, ''kaki'' (柿) in Japanese, ''gam'' (감) in Korean, kesemek in Indonesia and haluwabed (हलु� ... [...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] |
Ginkgo
''Ginkgo'' is a genus of non-flowering seed plants, assigned to the gymnosperms. The scientific name is also used as the English common name. The order to which the genus belongs, Ginkgoales, first appeared in the Permian, , and ''Ginkgo'' is now the relict taxon, only living genus within the order. The rate of evolution within the genus has been slow, and almost all its species had become extinct by the end of the Pliocene. The sole surviving species, ''Ginkgo biloba'', is Species distribution, found in the wild only in China, but is cultivated around the world. The relationships between ginkgos and other groups of plants are not fully resolved. Prehistory The ginkgo (''Ginkgo biloba'') is a living fossil, with fossils similar to the modern plant dating back to the Permian, 270 million years ago. The ancestor of the genus is estimated to have branched off from other gymnosperms about 325 million years ago, while the last common ancestor of today's only remaining spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujube
Jujube (UK ; US or ), sometimes jujuba, scientific name ''Ziziphus jujuba'', and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. It is often confused with the closely related Indian jujube, '' Z.mauritiana''. The Chinese jujube enjoys a diverse range of climates from temperate to tropical, whereas the Indian jujube is restricted to warmer subtropical and tropical climates. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a sma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Folk Museum Of Korea
National Folk Museum of Korea () is a national museum located on the grounds of Gyeongbokgung in Jongno District, Seoul, South Korea. It uses replicas of historical objects to illustrate the history of traditional life of the Korean people. History The museum's predecessor, the Chōsen Folk Art Museum, was founded in 1924, during Korea under Japanese rule, Japan's occupation of Korea. The three founders were the Asakawa brothers and Yanagi Sōetsu. The second museum carrying this name established on 8 November 1945 by the U.S. Government and opened on 25 April 1946 at the City Administration Memorial Hall. When the museum was merged with the National Museum of Korea, its collection of 4,555 artifacts was moved to the latter's Namsan site. In 1975, when the National Museum moved onto the grounds of Gyeongbokgung, it moved along with it into the Modern Art Museum Building. In 1993 it opened in its present site, which was the former site of the National Museum of Korea. The building' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Folk Culture
The ''Encyclopedia of Korean Folk Culture'' (EKFC; ) is a digital encyclopedia operated by the South Korean National Folk Museum of Korea, and thus supported by the South Korean government. It focuses on various topics related to traditional Korean culture. Around 600 scholars worked on producing articles for the encyclopedia. In 2016, one report stated that the encyclopedia had a target of reaching 70,000 articles by 2024. It is mainly written in Korean, but is actively being translated into several other languages, including English, Chinese, and Spanish. It has a number of sub-encyclopedias that focus on specific subjects. It is available for free online, and has a mobile app that can be used to search and read articles. See also * ''Encyclopedia of Korean Culture'' * ''Encyclopedia of Korean Local Culture The ''Encyclopedia of Korean Local Culture'' (EKLC; ; abbreviated 향문) is an online encyclopedia operated by the Academy of Korean Studies (AKS) and the Ministry of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), or pignoli, 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 human food. The biggest producers of pine nuts are China, Russia, North Korea, Pakistan and Afghanistan. As pines are gymnosperms, not angiosperms (flowering plants), pine nuts are not " true nuts"; they are not botanical fruits, the seed not being enclosed in an ovary which develops into the fruit, but simply bare seeds—"gymnosperm" meaning literally "naked seed" (from and ). The similarity of pine nuts to some angiosperm fruits is an example of convergent evolution. Species and geographic spread In Asia, two species, in particular, are widely harvested: Korea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
