Quantitative Risk Assessment for Korean Style Menu Items: a Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad)
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Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%. -
Survey Results: Quality Attributes for Group 2
African Food Tradition rEvisited by Research FP7 n°245025 Start date of project: 01/09/2010 Duration: 45 months Deliverable number : D 1.1.2.2 Title of deliverable: Survey results: quality attributes for Group 2 Deliverable type ( Report, Prototype, Demonstration, Other ): Report Dissemination level (PU, PP, RE, CO)*: PU Contractual date of delivery: April 2011 Actual date of delivery: August 2011 Work-package contributing to the deliverable: WP 1 Organisation name of lead contractor for this deliverable: CSIR Authors: indicated by products in each report below This document has been send to : The coordinator by WP Leader Date: August 2011 To the Commission by the Coordinator Date: October 2011 * PU: Public; PP: Restricted to other programme participants (including the Commission Services); RE: Restricted to a group specified by the consortium (including the Commission Services); CO: Confidential, only for members of the consortium (including the Commission Services) AFTER (G.A n°245025) – Deliverable 1.1.2.3 Survey results: quality attributes for Group 3 Kitouza Identification of quality attributes by survey Part of D 1.1.2.2: Survey results: quality attributes for Group 2 Authors: Danielle Rakoto Victor Jeannoda 1 AFTER (G.A n°245025) – Deliverable 1.1.2.3 Survey results: quality attributes for Group 3 INTRODUCTION For the Malagasy, zebu (or beef) is kept to produce meat for consumption. The meat of beef is subjected to diverse preparation and/or preservation techniques. These range from the production of kitoza (strips of dried meat) to that of « varanga » (fried shredded meat) and of « jaka » (meat preserved in fat). -
Easy Kimchi and Korean Noodle Soup
EASY KIMCHI & KOREAN NOODLE SOUP KIMCHI INGREDIENTS Napa Cabbage and Korean radish Onions Green onion or chives, cut into 1-3 cm pieces Fish sauce (Korean one or "Viet Huong") Minced garlic Minced ginger (optional) Sugar Chili powder Cayenne pepper (optional) Sriracha sauce (optional, My favorite brand is Huy Fong Foods with rooster on the logo) Flour (can be replaced w/ cooked rice) DIRECTIONS 1. Cut the root part of Napa cabbage and rinse it. 2. Soak the leaves into salted water until the white stem part is elastic. 3. Rinse and drain salted Napa cabbage. 4. Put roughly chopped onion, minced garlic and ginger (optional) in a blender with fish sauce and blend it. 5. Add plum syrup or sugar and blend it until it has a smoothie consistency. 6. Transfer the mixture into a glass or stainless steel bowl (if you use a plastic or silicone one, it would be dyed red when you put in chili powder). Add chili powder and stir it until you can see a clear red paste. Leave it for at least 10 minutes until chili powder is fully absorbed. 7. Boil 10 tablespoons of water in a pot and turn the heat off when it is about to start to boil and put 1 tablespoon of flour and stir it thoroughly until you cannot see raw flour anymore and let it cool for 10 minutes and mix it with the chili paste. 8. Mix the chili sauce mixture with the cabbage thoroughly until the cabbage is dyed red. If you are using green onion or chives, mix them with the cabbage before adding the chili sauce. -
Korean Vegetable Mar
A good way to become familiar with a new country you are visiting is to visit a traditional market. These markets are the source of vegetables for many of the local residents. You will be surprised by the diversity of crops available for sale. When you look closely you can usually find unfamiliar vegetables. In amongst the interesting greens, peppers and mushrooms was Angelica shoots (Aralia elata). Angelica shoots Angelica shoots are a seasonal vegetable taken from the new growth of a spiny shrub. Angelica shoots (dureup) are eaten steamed or fried and only available in May. Another seasonal vegetable is bracken fern (Pteridium aquilinum). While we were hiking, it was common to see wild collected bracken fern for sale along the road. Bracken fern (gosari) is harvested before the leaflets expand and eaten as a steamed vegetable side dish. It must be cooked as raw ferns can be dangerous to eat. It is common to see bracken fern sold dry to extend its period of availability. It needs to be rehydrated before it is cooked and eaten. Dried Rehydrated Korean mugwort (Artemisia princeps) is a spring harvested leafy herb (ssuk) used in soups or kimchi. It provides the green color to rice cakes. Korean chives (Allium monanthum) is another wild collected spring herb (dallae) used as a side dish or to flavor soups. Like other onion greens, it is a common ingredient in Korean pancakes. It was surprising to see the shoot tips of a sedum being sold in the market. Dolnamul (Sedum sarmentosum) shoots are only available in the spring and are used as a fresh side dish usually in a sweet, tangy red sauce. -
Our Tables Can Save Tidal Flats
Our tables can save tidal flats Joon Kim Gwangju Jeonnam Research Institute Contents Tidal Flats & Slow Fish Traditional Knowledge & Tidal Flats Ark of Taste & Tidal Flats Sustainable Tidal Flats Tidal Flats & Slow Fish ▪ Protection of the marine ecosystem and small fishing communities ▪ Must we continue eating endangered fish species? ▪ How should we consume such fish? ▪ What is the future of small-scale fishers? ▪ Sustaining of both large-scale food mechanisms and small-scale fishing ▪ Consumer participation: enjoyment, interest, and responsibility ▪ Traditional knowledge and eating habits ▪ Restoration of fishing communities and ecological sustainability Tidal Flats & Slow Fish ▪ Fish and shellfish grown normally in healthy seas and tidal flats ▪ Small-scale (livelihood) fishing, not large-scale corporate fishing ▪ Fish and shellfish grown in marine ecological environments ▪ Preservation of fishing villages, fishers, and fishing culture ▪ Sustainable fishing districts and methods ▪ Urban consumers whose purchases are based on intrinsic value rather than price ▪ Chefs who cook with dedication and care Tidal Flats & Slow Fish ▪ We are the net! ▪ Protection of marine biodiversity and provision of the opportunity to enjoy seafood ▪ Australia, Congo, Denmark, Ecuador, France, Ireland, Italy, Japan, Morocco, the Netherlands, Russia, Senegal, Korea, Spain, Sweden, Tunisia, Uganda, and the United States ▪ Slow Fish Network: participated in by fishing communities, biologists, chefs, consumers, and relevant experts Tidal Flats & Slow Fish ▪ Humans are part of a system of closely intertwined living beings. ▪ The “net” is not merely a tool for fishing but a tightly knit network of water, soil, microorganisms, fish, fishers, and consumers. ▪ Meetings with producers and fishers ▪ Meetings with Brittany Cave Presidium, small-scale fishers, and traditional fishers of Wadden Sea ▪ Event (Taste Workshop) operated by biologists, fishers, and chefs Tidal Flats & Slow Fish ▪ An international movement that began in 1986 with the objection to McDonalds’ entry into Italy. -
BASIC RECIPE for Soy-Stewed Fish 2020
煮付け NITSUKÉ Soy-Simmering or Soy-Stewing Soy-Simmered or Soy-Stewed Fish is most flavorful when cooked on-the-bone. In addition to slices with bone intact (some with roe, also), various fish parts including heads, collars, and fins are suitable. snapper slices with bone (tai kirimi) mackerel (saba) “steaks” mackerel 2-strip fillet with bone one side flounder (karei) flounder with roe (komochi karei) buri collars (kama) with fins golden-eye snapper “helmet” (kinmedai kabuto) yellowtail chunks (buri ara) Prepping kinmedai: removing scales (fish in bag to make cleanup easier) + split head (kabuto) Frequently encountered at fish markets and packaged in supermarkets in Japan: 筒切り tsutsu-giri “steaks” (chunks cut from the body of the fish with the center bone intact) 二枚おろし ni mai oroshi (fillet with one side bone-in, the other without bone; slices cut from the half with bone-in) 兜 kabuto (literally “helmet”) uses the heads of fish (especially in snapper family) カマ kama (literally “hoe”) collars (especially in yellowtail family) 鰈(かれい)karei (flounder; right-eyed) 子持ちかれい komochi karei right-eyed flounder with roe 比目魚(ヒラメ)hiramé (flounder; left-eyed) 鯛切り身 tai kirimi (snapper, slices with bone intact) 金目鯛(キンメダイ)kinmédai (golden-eye red snapper) © Copyright 2020. All rights reserved by Elizabeth Andoh. 1 MASTER RECIPE for SOY-STEWED FISH This recipe works especially well with fish in the SNAPPER FAMILY tai & kinmedai and buri YELLOWTAIL. Snappers are usually paired with gobō (burdock root) while daikon radish is more commonly paired with fish in the yellowtail family. The root vegetables are prepared in the same manner with parboiling in togi-jiru (the starchy water left after rinsing rice). -
History of Fermented Black Soybeans 1
HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi -
Korean Food Manual
Korean Food Manual 1. (bibimbap)/ Rice Mixed with Vegetables and Beef Rice Bowl mixed with cooked vegetables. Beef and a fried egg may be added to this. The meal is served with red chili paste which should be mixed in thoroughly. 2. (dolsot bibimbap)/ Stone Pot Bibimbap One of the most popular variations of bibimbap, which is made with steamed rice and cooked vegetables. Beef and a fried egg may be included. It is served piping hot in an earthenware pot and has a distinctively crispy texture. 3. (sanchae bibimbap)/ Vegetarian Bibimbap This type of bibimbap consists of lots of freshly picked mountain shoots and leafy green vegetables, with which red chili paste and seasoning is served. 4. (gimbap)/ Dried Seaweed Rolls Slicedham, fried egg and steamed vegetables are placed on a flat bed of cooked white rice. This is rolled in a sheet of dried seaweed and cut into slices. 5. (kimchi bokkeumbap)/ Kimchi Fried Rice Kimchi and cooked rice are sautéed in a pan.Popular variations also include tuna or sliced beef. 6. (Ojingeo deopbap)/ Stir-Fried Squid with Rice Slices of onion, spring onion and carrot are sautéed with chopped squid in a red chili sauce, before being served on a bed of rice. 7. (hobak juk)/ Pumpkin Porridge Porridge made with glutinous rice powder and pumpkin, which is sweetened. 8. (heugimja juk)/ Black Sesame and Rice Porridge Porridge made with white rice and ground black sesame seeds. 9. (jeonbok juk)/ Rice Porridge with Abalone Rice porridge cooked with minced abalone. It is regarded as a delicacy. -
A Dietary Study of Moroteuthis Ingens and Other Southern Ocean Squid Species: Combined Stomach Contents and Fatty Acid Analyses
A dietary study of Moroteuthis ingens and other Southern Ocean squid species: combined stomach contents and fatty acid analyses by Katrina L. Phillips Bachelor of Science (Biochemistry, Zoology), University of Tasmania Bachelor of Antarctic Studies (Honours), University of Tasmania Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy University of Tasmania (October, 2003) ii "EMBRIAGADO por la evidencia del prodigio, en aquel momenta se olvid6 de la frustraci6n de sus empresas delirantes y del cuerpo de Melquiades abandonado al apetito de los calamares." "INTOXICATED by the evidence of the miracle, he forgot at that moment about the frustration of his delirious undertakings and Melquiades' body, abandoned to the appetite of the squids." Gabriel Garcia Marquez Cien aiios de soledad (One hundred years of solitude) (1967) "No shortage of explanations for life's mysteries. Explanations are two a penny these days. The truth, however, is altogether harder to find." Salman Rushdie The ground beneath her feet (1999) iii This thesis contains no material which has been accepted for a degree or diploma by the Unjversity or any other institution, except by way of background information and which has been duly acknowledged, and to the best of my knowledge and belief no material previously published or written by another person except where due acknowledgment has been made in the text. Thjs thesis may be made available for loan and limited copying in accordance with the Copyright Act 1968. Katrina L. Phillips ABSTRACT The squid fauna are a key component of the Southern Ocean ecosystem, although unfortunately little is known of their distribution, biology and ecology. -
Kimchi-Jjigae KIMCHI STEW
eats cooking with kimchi Korean YouTube star and cookbook author Maangchi shows you easy, delicious ways to use the super-flavorful, probiotic-packed fermented cabbage. BY ALYSE WHITNEY PHOTOGRAPHS BY CHRISTOPHER TESTANI Kimchi-Jjigae KIMCHI STEW SERVES 4 TO 6 | ACTIVE: 20 MIN You can’t have a Korean meal Once you open the jar, you TOTAL: 35 MIN without kimchi. Although the have two options: Eat the kimchi Use well-fermented kimchi for this term can refer to various right away or let it sit at room recipe. It softens as it simmers but still SPRING 2021 SPRING 2021 SPRING | different fermented veggies, it’s temperature for a few days retains a bit of crunch, and the sour | the cabbage—spicy, tangy, to ferment further. As a side dish, taste gives the stew its distinctive flavor. and bright red—that’s trending. Maangchi prefers fresh kimchi Serve with rice. WINTER Long a staple in Korean home sprinkled with sesame seeds 21/2 cups Anchovy-Kelp Stock WINTER kitchens and restaurants, kimchi served with plain white rice. If (see recipe on page 38) or unsalted chicken or beef stock 36 has recently gained popularity you’re using it for a stew (like 37 for its probiotic power and funky kimchi-jjigae) or dumpling soup, 1 lb. napa cabbage kimchi, chopped, plus 1/4 cup brine flavor. It’s great with grilled meats it’s better to start with an aged (brine is optional) like kalbi (short ribs) or over a kimchi. Either way, once you’re 1 lb. pork belly or pork shoulder, simple bowl of rice with a fried egg done using it, make sure the cut into bite-size pieces, about on top (trust us— try it), but its remaining cabbage is submerged 1 inch square and 1/4 inch thick versatility goes way beyond that. -
The Japanese and Rice
VOL. 150 NOVEMber 2020 THE JAPANESE AND RICE 6 12 History and Culture Fostered by Showing Hospitality to the Rice- Rice Field Deities An interview with Sato Yo-ichiro, Professor In the Oku Noto region of Ishikawa at the Faculty of Letters, Kyoto Prefectural Prefecture, local farmers ritually University welcome the deities of the rice fields into their homes. 8 Working Together to Protect the Terraced Rice Fields In Kamogawa City in Chiba Prefecture, local residents and urban dwellers are working together to protect the terraced rice fields. 14 Rice Paddy Art Features Inakadate Village in Aomori Prefecture is the location of an unusual event in which rice paddies serve as canvases for enormous works of nature-made art. 10 Rice Breeding Past and Present The accomplishments of rice breeding technology in Japan are expected to improve the world’s food situation. 4 22 24 PRIME MINISTER’S POLICY-RELATED NEWS SCIENCE & TECHNOLOGY DIARY The Growing Popularity of AI Assists Cultivation of Sweet Also Japanese Rice Abroad Tomatoes COPYRIGHT © 2020 CABINET OFFICE OF JAPAN WHERE TO FIND US The views expressed in this magazine by the interviewees Tokyo Narita Airport terminals 1 ● JR East Travel Service Center (Tokyo Narita Airport) ● JR Tokyo Station Tourist and contributors do not necessarily represent the views of Information Center ● Tokyo Tourist Information Center (Haneda Airport, Tokyo Metropolitan Government the Cabinet Office or the Government of Japan. No article Building, Keisei Ueno Station) ● Niigata Airport ● Chubu Centrair International Airport Tourist Information & or any part thereof may be reproduced without the express Service ● Kansai Tourist Information Center (Kansai Int’l Airport) ● Fukuoka Airport Tourist Information permission of the Cabinet Office. -
The Symbol of Korean Culture
J Ethn Foods - (2016) 1e11 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Aesthetics of Korean foods: The symbol of Korean culture * * Hae-Kyung Chung a, , Hye Jeong Yang b, Dayeon Shin c, Kyung Rhan Chung d, a Department of Food and Nutrition, Hoseo University, Asan, South Korea b Korea Food Research Institute, Songnam, Kyongki-do, South Korea c Department of Nutrition and Dietetics, University of North Dakota, Grand Forks, ND, USA d The Academy of Korea Studies, Songnam, Kyongki-do, South Korea article info abstract Article history: Advances in transportation and communication have broken down critical barriers within the global Received 5 September 2016 economy, pushing us towards a more unified world. In keeping with this trend, processes of commu- Accepted 5 September 2016 nication, transportation, and production are becoming increasingly standardized, mechanized, and Available online xxx automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the Keywords: world are working to counteract such identity confusion. As globalization progresses, groups and na- aesthetics tionalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. ethnic food food culture Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous Korean food traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for symbolic analysis them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures.