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Jorim
''Jorim'' () is a category of dishes in Korean cuisine, made by simmering vegetables, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down. ''Jorim'' dishes are usually soy sauce-based, but ''gochujang'' (pepper paste) or ''gochugaru'' (pepper flakes) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, ''jorim'' is called ''jorini'' (). Etymology ''Jorim'' is a verbal noun derived from the Korean verb ''jorida'' (; "to boil down"). Although it was a commonly used culinary technique, the term did not appear until the 18th century, due to the slow development of culinary terminology. Instead, ''jorim'' dishes were classified as ''jochi'', a category that encompasses ''jjim'' and '' jjigae'' as well as ''jorim''. The first mention of the verbal noun ''jorim'' as a food category appeared in '' Siuijeonseo'', a 19th-century cookbook, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consumed in the country for over 2,000 years. Tofu is a traditional component of many East Asian cuisine, East Asian and Southeast Asian cuisine, Southeast Asian cuisines; in modern Western cooking, it is often used as a Meat alternative, meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the Flocculation, coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m²/ 1000 kcal) and emits some of the lowest amount of greenhouse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pacific Saury
The Pacific saury (''Cololabis saira'') is species of fish in the family Scomberesocidae. Saury is a seafood in several East Asian cuisines and is also known by the name mackerel pike. Biology Saury is a fish with a small mouth, an elongated body, a series of small fish anatomy, finlets between the dorsal fin, dorsal and anal fins, and a small forked tail. The fish's color is dark green to blue on the dorsal surface, silvery below, and there are small, bright blue blotches distributed randomly on the sides. It is typically about long when caught, but it can grow up to long and about when caught in the autumn. The life expectancy of Saury is approximately four years. Saury is a pelagic fish typically found and harvested close to the surface, but it can also be found down to depths of up to . When saury is escaping from predators, it floats on the surface and is similar to other fishes within the genus. These pelagic Shoaling and schooling, schooling fish are found in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chub Mackerel
The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel. Characteristics The chub mackerel has a well-developed swim bladder attached with the esophagus, which the "true mackerels" in the genus ''Scomber'' lack, and a characteristic color difference is seen between the chub and the Atlantic chub, the latter being silvery-sided below the midline, whereas the lower part of the sides of the chub (otherwise colored somewhat like the Atlantic) are mottled with small dusky blotches, and the chub has a larger eye than the Atlantic. Less obvious differences are that the dorsal fins are closer together in the chub and only 9 or 10 spines are in its first dorsal fin instead of 11 or more, which is the usual count in the Atlantic mackerel. In most species, the mackerel is known to travel in large schools. It is a smaller fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scomber Japonicus
The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel. Characteristics The chub mackerel has a well-developed swim bladder attached with the esophagus, which the "true mackerels" in the genus ''Scomber'' lack, and a characteristic color difference is seen between the chub and the Atlantic chub, the latter being silvery-sided below the midline, whereas the lower part of the sides of the chub (otherwise colored somewhat like the Atlantic) are mottled with small dusky blotches, and the chub has a larger eye than the Atlantic. Less obvious differences are that the dorsal fins are closer together in the chub and only 9 or 10 spines are in its first dorsal fin instead of 11 or more, which is the usual count in the Atlantic mackerel. In most species, the mackerel is known to travel in large schools. It is a smaller fish t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trichiurus Lepturus
The largehead hairtail (''Trichiurus lepturus'') or beltfish is a member of the cutlassfish family, Trichiuridae. This common to abundant species is found in tropical and temperate oceans throughout the world. The taxonomy is not fully resolved, and the Atlantic, East Pacific and Northwest Pacific populations are also known as Atlantic cutlassfish, Pacific cutlassfish and Japanese cutlassfish, respectively. This predatory, elongated fish supports major fisheries. Appearance Largehead hairtails are silvery steel blue in color, turning silvery gray after death. The fins are generally semi-transparent and may have a yellowish tinge. Largehead hairtails are elongated in shape with a thin pointed tail (they lack a fish tail in the usual form). The eyes are large, and the large mouth contains long pointed fang-like teeth. Largehead hairtails grow to in weight, and in length. Most are only long, although they regularly reach in Australia. Range and habitat Largehead hairtails ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Radish
''Mu'' () or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (, ''Joseon-mu''). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. The greens of Korean radishes are called ''mucheong'' () and are used as a vegetable in various dishes. Description Korean radishes, like other radishes, are an annual or biennial crop grown for the taproots. The rotund cylindrical roots weigh about , being approximately long with their diameter around . The flesh of Korean radishes harvested timely is crisp, peppery and sweet. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The pinnate leaves with enlarged terminal lobe and smaller ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as Pinniped, seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some Edible seaweed, seaweeds and microalgae are widely eaten as :edible seaweeds, sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many Diet (nutrition), diets around the world, especially in coastal areas. Semi-vegetarianism, Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
The National Institute of Korean Language (NIKL; ) is a language regulator of the Korean language based in Seoul, South Korea. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It has previously gone by a number of names, including the Academy of the Korean Language () when it was first founded as a non-government organization in 1984, and the National Academy of the Korean Language () when it became a government agency in 1991. It received its current Korean name in 2004 and its current English name in 2015. Within the NIKL is the Center for Teaching and Learning Korean. Services Standard Korean Language Dictionary On January 1, 1992, it began work on compiling the Standard Korean Language Dictionary (SKLD). It published the dictionary on October 11, 1999 in three volumes. It published a revised and online version on October 8, 2008. Korean-Foreign Language Learners' Dictionary The NIKL maintains a number of online foreign lang ... [...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] |
San Diego Reader
The ''San Diego Reader'' is an alternative press newspaper in San Diego County, California. Published weekly since October 1972, the ''Reader'' is distributed free on Wednesday and Thursday via street boxes and cooperating retail outlets. History Founder Jim Holman, a navy veteran, worked for the ''Chicago Reader'' before starting up in San Diego. The initial press run of the ''San Diego Reader'' was 20,000 copies that cost $400 to print. In 1989, it was printing 131,000 copies a week and in 2015, the circulation was 90,000. In 1988, the ''Reader'' moved into a former restaurant in Little Italy Little Italy is the catch-all name for an ethnic enclave populated primarily by Italians or people of Italian ancestry, usually in an Urban area, urban neighborhood. The concept of "Little Italy" holds many different aspects of the Italian cul ... and moved to offices in Golden Hill in 2012. In a 1989 story about the paper, the ''Los Angeles Times'' wrote that it had developed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
