DOCSLIB.ORG

Anju Dumplings

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Anju Dumplings [안주] anju [손만두] small plates eaten with alcoholic beverage, preferably soju or beer dumplings handmade ‘mandu’ served with garlic chive dipping sauce 에다마메] v edamame [ 6 [애기배추] spiced nori sesame or seasalt brussel sprouts 9 갈비 만두 crispy brussels in sweet soy, kalbi dumplings [ ] 9 charred scallion sour cream marinated beef, caramelized onions, garlic chives 고기 호떡] ho’ cake [ 9 crispy bun filled with heavenly japchae dumplings v [잡채 만두] 9 닭튀김 pork belly, kimchi hot sauce {mok} wings [ ] 8 glass noodles, tofu, pickled shiitake, garlic chives choice of spicy gochujang or mild sesame soy halmoni dumplings [할머니 만두] 9 오이살라드] pork, zucchini, tofu, kimchi, cabbage garlic cukes [ 10 persian cucumbers, roasted garlic [버섯파전] mushroom pajeon 12 vinaigrette, housemade furikake garlic chive pancake with Choose 1 for $3 or 3 for $8. [김치] roasted wild mushrooms, red chile kimchi [떡볶이] all of our kimchi is proudly made in-house tteokboki 11 brown butter rice cakes, crispy pork [해물파전] seafood pajeon 12 v bacon, poached egg, white kimchi garlic chive pancake w shrimp. napa cucumber calarmari, red chile white daikon disco fries [감자튀김] 9 ramen gravy, mozzarella, garlic chive stewed bacon kimchi kimchi, scallion, nori jar of kimchi 12oz $10 [라면] korean ramen make it a ramen set with seasonal kimchi & banchan for additional $5 16 v classic 16 gochujang pork broth, braised pork, vegan miso kimchi 15 kombu doenjang broth kimchi bacon broth, braised spinach, beansprouts, shiitake tofu, spinach, beansprout, shiitake pork, stewed bacon kimchi, mushrooms, scallion, nori mushroom, crispy potato, scallions scallion, nori 18 chicken 15 bulgogi ribeye 17 army roasted ginger chicken broth, marinated ribeye, triple seasonal spicy pork broth, spam, sau- pulled chicken, cucumber & kimchi, poached egg, scallion sage, pork belly, bacon, kimchi, garlic chive kimchi tofu, watercress & cheese toppings veggies (+2) kimchi (+2) extras (+2) protein (+3) pickled daikon regular kimchi poached egg braised pork pickled mushroom white kimchi extra noodle pulled chicken spinach daikon kimchi tofu pork belly beansprouts cucumber kimchi rice spam cucumbers garlic chive kimchi sausage scallions stewed bacon kimchi bacon kalbi {short rib} ramen 19 creamy beef bone broth, braised short rib, daikon NEW! white tonkotsu noodles, scallion served with a side of daikon kimchi rice sets [집밥] set menu served with side salad, seasonal banchan, rice & soup v [궁중 비빔밥 ] 21 royal bibimbap [철판 불고기] 21 eight types of market vegetables on top of grain rice, fried egg, sizzling bulgogi marinated ribeye, grilled onion and carrot, gochujang sauce, nori honshimeji mushroom, scallion choice of bulgogi beef, pork, chicken, or tofu sizzling hot stone bibimbap available for additional $5 pork belly kimchi [김치 제육] 19 v crispy pork belly with caramelized kimchi & onion tofu steak [두부 조림] 17 garlic chive soy reduction, honshimeji mushroom chicken katsu [치킨 까스] 18 crispy chicken katsu with bulldog gochujang sauce served with shaved cabbage salad Korean Kitchen + Bar chicken curry katsu [치킨 카레 까스] 22 crispy chicken katsu with Korean Madras curry sauce spicy seafood soondubu [해물순두부] soft tofu, littleneck clams, shrimp, squid, housemade chili oil CHOICE OF RAMEN 18 EST. 2014 OR RICE SET 24 ****Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, please let your server know of any food allergies before placing your order. Lorem ipsum.
Load more

Recommended publications
  • Tofu Poke, Wakame, Corn Fit Potato Nori Soup
    TOFU POKE, WAKAME, CORN FIT Portion Size: ¾ cup Yield: 4 servings Tofu, extra firm 8 oz Corn, fresh, removed from cob 8 oz Canola Oil 1 tsp All Purpose Flour ¼ cup Corn Starch ¼ cup Salt ¾ tsp Black Pepper ½ tsp Sesame Oil 1 TBSP Wakame, Seaweed Salad ½ cup Ginger, fresh, minced 1 TBSP Soy Sauce, Low Sodium 1 TBSP Scallions, chopped 2 TBSP Jalapeno Peppers, minced 2 TBSP Sambal, Chili Paste 1 TBSP 1. Drain tofu and press it in a colander for 2 hours to rid of excess water. Cut tofu into 1/2" pieces. Nutrition Info (per serving): Cal: 240, 2. Toss corn with oil, roast at 350°F for 10-12 minutes or until tender. 3. In a bowl, whisk together flour, cornstarch, salt, and pepper. Toss cubed tofu Total Fat: 16g, Sat Fat: 2g, with dry ingredients and shake off excess. Sodium: 475 mg, Carbs: 14g, 4. Fry tofu in oil that is 350°F until golden brown. 5. Toast sesame oil in a pan until fragrant. Protein: 12g, Sugar: 3g, Fiber: 2g 6. In a large bowl, toss together roasted corn, fried tofu, toasted sesame oil, seaweed salad, ginger, soy sauce, scallion, jalapeno, and sambal. Chill. POTATO NORI SOUP FIT Portion Size: 1 cup Yield: 10 servings Water 10 cups Nori, finely chopped ¼ cup Yukon Gold Potatoes, diced 1 ½ cup Yellow Onion, chopped ½ cup Ginger, minced 2 tsp Garlic, minced 2 tsp Low Sodium Soy Sauce 1 TBSP Scallions, chopped 2 TBSP Sesame Oil 1 ½ tsp 1. Place water in large pot, add the nori and bring to a boil.
    [Show full text]
  • Happy Hour Umami Lingo
    umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind.
    [Show full text]
  • Noriedgewatertogo2018-10.Pdf
    Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus.
    [Show full text]
  • The Future of Food
    The Future of Food 16 scientifically grounded recipes for good food This cookbook is developed by students who participated in the honours lab: The Future of Food 2019. Table of contents Foreword ................................................................................................................................................. 4 1. Addressing Barriers for Eating Healthy and Sustainable ................................................................. 5 2. Give the oceans some love by making this fish-free salmon instead of buying the real thing. .... 14 3. Skip Jollibee, Eat a Homecooked Meal! ........................................................................................ 21 4. A healthy ‘frikandelbroodje’ .......................................................................................................... 33 5. The (real) Happy Meal ................................................................................................................... 39 6. The Issues of Consuming Dairy Products and Possible Alternatives ............................................. 48 7. Snacking is a thing ......................................................................................................................... 56 8. Kimbap – A healthy dish for a sustainable future of food ............................................................. 65 9. Meg’s HABLUBAMU ....................................................................................................................... 74 10. Anti-Rheumatoid Arthritis pancakes
    [Show full text]
  • Miso Soup Yield: 4
    Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the ​ ​ different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak ​ the konbu. Heat until steam is rising off the pot. Do not allow the water to boil ​ as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. ​ ​ 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups.
    [Show full text]
  • View Dining Menu
    STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Tustin-Menu-2021.6-Newsmall.Pdf
    Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME .
    [Show full text]
  • Japanese Food Catalogue 03/09/2021 Index Click on Any Category to View!
    Japanese Food Catalogue 03/09/2021 Index Click on any category to view! Beverages Ingredients Sauces Condiments Miso Pastes Soup Bases Equipments Noodles Sweets Sweets Soup Bases Sauces Noodles Miso Pastes Ingredients Equipments Condiments Beverages Kura Click on any catagory to view! 3 し 寿 ま の ち 司 き Kura み 酢 す り Beverages Condiments Equipments Ingredients Miso Pastes Miso Kura Shichimi Togarashi Kura Sushi Vinegar Kura Bamboo Sushi Mat Kura Certified Organic Sushi Nori 50g 250mL 24 x 24 cm 28g Noodles ˗ 12 BT/CTN ˗ 12 BT/CTN ˗ 120 PC/CTN ˗ 12 PC/CTN ˗ (L)3.9 x (H)11.3cm ˗ (L)5.6 x (H)20cm ˗ (L)6.8 x (W)1.2 x (H)27.5cm ˗ (L)20 x (W)0.2 x (H)25.5cm ˗ EAN13: 9339337307591 ˗ EAN13: 933933730720 ˗ EAN13: 9339337305795 ˗ EAN13: 9339337305658 Sauces ˗ ITF14: 19339337307598 (Outer Carton) ˗ ITF14: 19339337307208 (Outer Carton) ˗ ITF14: 19339337305792 (Outer Carton) ˗ ITF14: 19339337305655 (Inner Carton) ˗ ITF14: 29339337305652 (Outer Carton) Kura Shichimi Togarashi is the traditional Kura Sushi Vinegar is the perfect Kura Bamboo Sushi Mat is made of the Kura Certified Organic Sushi Nori is of the highest staple of Japanese cuisine. The perfect seasoning for authentic sushi rice. It is highest quality bamboo, simply used quality you can buy; classifying as Grade A Gold. trifecta of flavour-heat, citrus and umami traditionally fermented with premium to create beautiful homemade sushi. Its quality is shown in its dark colour, inhibiting a Soup Bases is a killer addition to any dishes you rice whilst blended with salt and sugar. smooth and rich taste; truly reflecting the flavour please, including all soup, noodle dishes, With a less acidic taste than most of authentic Japanese Nori.
    [Show full text]
  • RAMEN Mokbar Ramen Ramen Toppings RICE Mokbar Jipbap
    RAMEN mokbar ramen CLASSIC “BIBIMBAP”클래식 라면 | 14 gochujang pork broth, braised pork, spinach, bean sprouts, scallions, KOREAN-STYLE CRAFT shiitake mushrooms, nori RAMEN KIMCHI “KIMCHI JJIGAE” 김치 라면 | 14 ALL RAMEN AVAILABLE kimchi bacon broth, braised pork, stewed bacon kimchi, scallions, nori WITH NOODLES OR RICE CHICKEN “SAMGYETANG” 삼계탕 라면 | 14 ALL RAMEN roasted ginger chicken broth, pulled chicken, cucumber, garlic chive AVAILABLE AS kimchi SET MENU +4 VEGAN MISO “DOENJANG” 된장 라면 | 14 SET MENU SERVED doenjang miso broth, tofu, spinach, beansprouts, shiitake mushroom, WITH crispy potatoes, scallions SEASONAL BANCHAN & KIMCHI ARMY “BUDAE” 부대 라면 | 18 spicy kimchi pork broth, spam, sausage, pork belly, bacon, kimchi, tofu, watercress, cheddar cheese EXTRAS | 2 ramen toppings POACHED EGG . RICE . EXTRA NOODLE . TOFU . PICKLED DAIKON . PICKLED MUSHROOM . SPINACH . BEANSPROUTS . CRISPY POTATOES . CUCUMBERS . SCALLIONS . NAPA KIMCHI . WHITE KIMCHI . DAIKON KIMCHI . CUCUMBER WITH ANY RAMEN KIMCHI . GARLIC CHIVE KIMCHI . STEWED BACON KIMCHI ORDER PROTEIN | 3 BRAISED PORK . PULLED CHICKEN . SPAM . PORK BELLY . SAUSAGE . BACON RICE mokbar jipbap KALBI JJIM 갈비찜 | 24 braised short rib, fingerling potato, baby carrots SET MENU SERVED WITH FISH OF THE DAY 오오오 오오오| 24 SEASONAL BANCHAN & dashi soy broth, braised daikon radish KIMCHI KIMCHI JAEYOOK 김치 제육 | 24 ‘SSAM’ MARKET cured pork belly, caramelized kimchi GREENS, SSAMJANG & RICE CHICKEN CURRY KATSU 치킨 카레 까스 | 24 (WHITE OR 5-GRAIN breaded crispy chicken, Korean madras curry sauce BROWN +2) TOFU STEAK
    [Show full text]
  • Bridled Tigers: the Military at Korea's Northern Border, 1800–1863
    University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2019 Bridled Tigers: The Military At Korea’s Northern Border, 1800–1863 Alexander Thomas Martin University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Asian History Commons Recommended Citation Martin, Alexander Thomas, "Bridled Tigers: The Military At Korea’s Northern Border, 1800–1863" (2019). Publicly Accessible Penn Dissertations. 3499. https://repository.upenn.edu/edissertations/3499 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/3499 For more information, please contact [email protected]. Bridled Tigers: The Military At Korea’s Northern Border, 1800–1863 Abstract The border, in late Chosŏn rhetoric, was an area of pernicious wickedness; living near the border made the people susceptible to corruption and violence. For Chosŏn ministers in the nineteenth century, despite two hundred years of peace, the threat remained. At the same time, the military institutions created to contain it were failing. For much of the late Chosŏn the site of greatest concern was the northern border in P’yŏngan and Hamgyŏng provinces, as this area was the site of the largest rebellion and most foreign incursions in the first half of the nineteenth century. This study takes the northern border as the most fruitful area for an inquiry into the Chosŏn dynasty’s conceptions of and efforts at border defense. Using government records, reports from local officials, literati writings, and local gazetteers, this study provides a multifaceted image of the border and Chosŏn policies to control it. This study reveals that Chosŏn Korea’s concept of border defense prioritized containment over confrontation, and that their policies were successful in managing the border until the arrival of Western imperial powers whose invasions upended Chosŏn leaders’ notions of national defense.
    [Show full text]
  • The Importance of Seaweeds and Shellfishes in Japan: Present Status and History
    水研センター研報，別冊第 1 号，1 － 4 , 平成16年 Bull. Fish. Res. Agen. Supplement No. 1, 1-4, 2004 1 The importance of seaweeds and shellfishes in Japan: Present status and history Hisashi KUROKURA* Abstract Though many manufactured goods are produced from aquatic resources, people living in Japan consume them mainly as food. Among such sea foods, seaweeds and shellfishes have special religious meaning. Kombu (Laminaria), wakame (Undaria) and abalone or other shellfishes are commonly included in offerings to Shinto shrine. It was supposed from this fact that these foods were important for Japanese ancestor. In fact, many remains of seaweeds and shells were dug out from ruins of prehistoric age. In the 8th century, Yakamochi Ohtomo, a famous poet in Nara Period, transplanted a shell species from Kishyu to Ecchyu. This is the oldest record of propagation of shellfish. Nori (Porphyra) is now indispensable for sushi. Its culture started from the 17th century. Aquaculture of wakeme, oyster, peal oyster, and many other seaweeds and shellfishes had begun by the end of 19th century. Aquaculture technology has been improved and the production has increased rapidly in the latter half of last century. Now seaweeds and shellfishes aquaculture encounter various difficult problems such as changes in coastal environment by pollution and land reclamation. On the other hand, the function of these aquaculture for water purification attracts attentions of people together with the in- crease of interest to environment issues. Key words: shellfishes, seaweeds, Aquaculture, history Importance of Seaweeds and Shellfishes in processed aquatic food, such as dried fish and Japanese Daily Life "surimi" products.
    [Show full text]