DOCSLIB.ORG

Class Description 30 {Indicate Frozen, Prepared Or Packaged} Entrees

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Class Description 30 {Indicate Frozen, Prepared Or Packaged} Entrees Room 2907, Parkson Business Center Building No.44-60, Zhongshan Road, Qingdao city, China TEL:+86-532-82086099｜FAX:+86-532-82086097 Skype: jiancheng-cokin｜WEB:www.jcipo.com Class Description {Indicate frozen, prepared or packaged} entrees consisting primarily of pasta 30 or rice {Indicate frozen, prepared or packaged} meals consisting primarily of pasta or 30 rice Acanthopanax tea (Ogapicha) 30 Adobo 30 Agave syrup for use as a natural sweetener 30 Alimentary pasta 30 Alimentary paste (pastas and noodles) 30 Allspice 30 Almond cake 30 Almond paste 30 Aniseed for use as a flavoring in food and drinks 30 Annin tofu [Asian dessert] 30 www.jcipo.com Appalum and papadum 30 Apple cider vinegar 30 Apple fritters 30 Apple turnovers 30 Arrangements of cut fruit comprised of fresh fruits cut into flower shapes and 30 at least partially coated with chocolate Arrowroot for use as a food thickener 30 Artichoke sauce 30 Artificial coffee 30 Artificial coffee and tea 30 Artificial rice [uncooked] 30 Asafetida 30 Asian noodles 30 Babkas 30 Bagel chips 30 www.jcipo.com Bagel holes 30 Bagels 30 Baguettes 30 Baked goods, namely, crumbles 30 Bakery desserts 30 Bakery goods 30 Bakery goods and dessert items, namely, cheesecakes for retail and wholesale 30 distribution and consumption on or off the premises Bakery goods and dessert items, namely, cakes, cookies, pastries, candies, and 30 frozen confections for retail and wholesale distribution and consumption on or off the premises Bakery goods, namely, {indicate specific type} 30 Bakery products 30 Bakery products, namely, sweet bakery goods 30 Baking powder 30 Baking powders 30 Baking soda [bicarbonate of soda for baking purposes] 30 Baking spices 30 www.jcipo.com Baking-powder 30 Balsamic vinegar 30 Banana fritters 30 Banana pudding 30 Barbecue dry rub 30 Barbecue sauce 30 Barbeque sauce 30 Barley flour [for food] 30 Barley tea 30 Bars of sweet jellied bean paste (Yohkan) 30 Bases for bakery goods [bases are similar mixes - not durable goods] 30 Bean flour 30 Bean jam buns 30 Bean paste 30 Bean-jam filled wafers (monaka) 30 www.jcipo.com Bean-starch noodles (harusame, uncooked) 30 Beer vinegar 30 Beignets 30 Beverages made of coffee 30 Beverages made of tea 30 Beverages with a chocolate base 30 Beverages with a coffee base 30 Beverages with a tea base 30 Bialys 30 Bicarbonate of soda for cooking purposes [baking soda] 30 Biryani seasoning paste 30 Biscotti 30 Biscuit mixes 30 Biscuits 30 Biscuits and bread 30 www.jcipo.com Biscuits, tarts, cakes made with cereals 30 Black tea [English tea] 30 Blinis 30 Blintzes 30 Boiled sweets 30 Bonbons 30 Bonbons made of sugar 30 Bread 30 Bread and buns 30 Bread and pastry 30 Bread bases 30 Bread crumb 30 Bread crumbs 30 Bread doughs 30 Bread flavoured with spices 30 www.jcipo.com Bread mixes 30 Bread pudding 30 Bread rolls 30 Bread sticks 30 Bread with soy bean 30 Breadcrumbs 30 Breadsticks 30 Breakfast burritos 30 Breakfast cereals 30 Brine for cooking 30 Brine for use in cocktails 30 Brioches 30 Brown rice 30 Brown sugar 30 Brownie dough 30 www.jcipo.com Brownie mixes 30 Brownies 30 Bruschetta-topped bread 30 Bubble gum 30 Buckwheat flour [for food] 30 Buns 30 Burgers contained in bread rolls 30 Burritos 30 Butter biscuits 30 Buttercream fillings for cakes 30 Buttercream icing 30 Butterscotch chips 30 Caffeine-free coffee 30 Cake batter 30 Cake doughs 30 www.jcipo.com Cake frosting 30 Cake icing 30 Cake mixes 30 Cake mixes, namely, cake bases 30 Cakes 30 Cakes filled with {specify, e.g., chocolate, caramel, pudding, etc.} 30 Cakes of sugar-bounded millet or popped rice (okoshi) 30 Calzones 30 Candies [sweets] 30 Candy 30 Candy bars 30 Candy cake decorations 30 Candy coated apples 30 Candy coated popcorn 30 Candy containing alcoholic beverage content and flavor 30 www.jcipo.com Candy decorations for cakes 30 Candy for food 30 Candy mints 30 Candy necklaces 30 Candy sprinkles 30 Candy with caramel 30 Candy with cocoa 30 Candy, namely, dragées 30 Cannelloni 30 Cannoli 30 Capers 30 Cappuccino 30 Cappuccino mixes 30 Caramel popcorn 30 Caramel sauce 30 www.jcipo.com Caramel topping for ice cream 30 Caramels 30 Caramel-coated apples 30 Carao fruit syrup for use as food 30 Cardamom [spice] 30 Cartridges sold filled with chemical flavorings in liquid form for electronic 30 cigarettes Catsup 30 Celery salt 30 Cereal bars 30 Cereal based energy bars 30 Cereal based snack food 30 Cereal-based snack foods 30 Chai tea 30 Chalupas 30 Cheese flavored puffed corn snacks 30 www.jcipo.com Cheese flavored snacks, namely, cheese curls 30 Cheese flavored snacks, namely, puffed cheese balls 30 Cheese sauce 30 Cheese straws 30 Cheeseburger sandwiches 30 Cheesecake 30 Cheese-flavored corn snacks 30 Chemical flavorings for the preparation of tobacco, namely, cigarette tobacco, 30 chewing tobacco and snuff Chemical flavorings in liquid form used to refill electronic cigarette 30 cartridges Chervil 30 Chewing gum 30 Chewing gum with vitamins 30 Chewing gum, not for medical purposes 30 Chewing gums 30 Chicken wing sauce 30 www.jcipo.com Chicory and chicory mixtures, all for use as substitutes for coffee 30 Chicory based coffee substitute 30 Chili oil for use as a seasoning or condiment 30 Chili paste for use as a seasoning 30 Chili pods for use as a seasoning 30 Chili powders 30 Chili sauce 30 Chili seasoning 30 Chimichanga 30 Chimichurri sauce 30 Chinese mabo tofu sauce 30 Chinese matrimony vine tea (Gugijacha) 30 Chinese noodles [uncooked] 30 Chinese rice noodles (bifun, uncooked) 30 Chinese steamed dumplings (shumai, cooked) 30 www.jcipo.com Chinese stuffed dumplings (gyoza, cooked) 30 Chocolate 30 Chocolate and chocolates 30 Chocolate bark containing ground coffee beans 30 Chocolate bars 30 Chocolate based ingredient for use in {specify products, e.g., confectionery 30 products, chocolate bars, etc.} Chocolate cakes 30 Chocolate candies 30 Chocolate chips 30 Chocolate confections 30 Chocolate confections, namely, {specify type of confection, e.g., chocolate 30 based wrapper with fillings, brownies, truffles, etc.} Chocolate covered ants 30 Chocolate covered cocoa nibs 30 Chocolate covered cookies 30 Chocolate covered fruit 30 www.jcipo.com Chocolate covered nuts 30 Chocolate covered popcorn 30 Chocolate covered pretzels 30 Chocolate covered raisins 30 Chocolate covered roasted coffee beans 30 Chocolate fondue 30 Chocolate food beverages not being dairy-based or vegetable based 30 Chocolate for confectionery and bread 30 Chocolate for toppings 30 Chocolate mousse 30 Chocolate pastes 30 Chocolate powder 30 Chocolate sauce 30 Chocolate syrup 30 Chocolate topped pretzels 30 www.jcipo.com Chocolate topping 30 Chocolate truffles 30 Chocolates and chocolate based ready to eat candies and snacks 30 Chocolates containing nutrients 30 Chocolate-based beverages with milk 30 Chocolate-based beverages 30 Chocolate-based fillings for cakes and pies 30 Chocolate-based meal replacement bars 30 Chocolate-based ready-to-eat food bars 30 Chocolate-based spread also containing nuts 30 Chocolate-covered potato chips 30 Chocolate-filled dried fig confections 30 Chow chow 30 Chow mein noodles 30 Churros 30 www.jcipo.com Chutney 30 Chutneys [condiment] 30 Cinnamon 30 Cinnamon powder [spice] 30 Cinnamon rolls 30 Cinnamon sugar 30 Cinnamon-coated nuts 30 Citron tea 30 Clove powder [spice] 30 Cloves 30 Coatings for foods made of breading 30 Cocktail sauces 30 Cocoa 30 Cocoa [roasted, powdered, granulated, or in drinks] 30 Cocoa beverages with milk 30 www.jcipo.com Cocoa extracts for human consumption 30 Cocoa mixes 30 Cocoa powder 30 Cocoa spreads 30 Cocoa-based beverages 30 Cocoa-based condiments and seasonings for food and drink 30 Cocoa-based ingredient in confectionery products 30 Coconut sugar 30 Coconut-based fruit ice 30 Coffee 30 Coffee [roasted, powdered, granulated, or in drinks] 30 Coffee and artificial coffee 30 Coffee and coffee substitutes 30 Coffee and tea 30 Coffee based beverages 30 www.jcipo.com Coffee beans 30 Coffee beverages with milk 30 Coffee capsules containing coffee for brewing 30 Coffee essences 30 Coffee essences for use as substitutes for coffee 30 Coffee extracts 30 Coffee extracts for use as substitutes for coffee 30 Coffee flavored syrup used in making food beverages 30 Coffee pods 30 Coffee substitutes [grain or chicory based] 30 Coffee substitutes [artificial coffee or vegetable preparations for use as 30 coffee] Coffee-based beverage containing milk 30 Coffee-based beverages 30 Coffee-based beverages containing ice cream (affogato) 30 Coffee-based iced beverages 30 www.jcipo.com Cole slaw dressing 30 Coleslaw dressing 30 Combination meals consisting primarily of pasta or rice-based entrees and soup 30 or salad for consumption on or off the premises Common salt for cooking 30 Concentrates used in the preparation of flavoring syrups for shaved ice 30 confections Condiment, namely, oyster sauce 30 Condiment, namely, pepper sauce 30 Cones for ice cream 30 Cones for icecream 30 Confectioner's coatings in the nature of edible shellac coatings for foods 30 Confectioneries, namely, snack foods, namely, chocolate 30 Confectionery chips for baking 30 Confectionery for decorating Christmas trees 30 Confectionery made of sugar 30 Confectionery, namely, pastilles 30 www.jcipo.com Cooked dish consisting primarily of dough flakes with broth (sujebi) 30 Cooked dish consisting primarily of sliced oval rice cakes with broth 30 (tteokguk) Cooked rice 30 Cooked rice mixed with vegetables and beef (bibimbap) 30 Cookie dough 30 Cookie mixes 30 Cookie pies 30 Cookies 30 Cookies and crackers
Load more

Recommended publications
  • 15.8.2014 15,894 Brand Name (In Chinese) 品牌名稱(中文) Product
    Generation Date: 15.8.2014 List of Small Volume Exemption Products 已獲小量豁免產品名單 Total Number of SVE products: 15,894 (已獲小量豁免產品總數): Brand Name (in Product Name (in Chinese) Brand Name (in English) Product Name (in English) Exemption End Date Effective Date for Exemption No. Chinese) 產品名稱 (中文) 品牌名稱 (英文) 產品名稱 (英文) (豁免終止日期) Revocation of (豁免編號) 品牌名稱 (中文) Exemption (豁免撤銷生效日期) Nil Nil Nil Sanko Rice Roll with Seaweed 2015/07/31 N/A 14-007124 Nil Nil Nil Sanko Rice Cracker - Castard 2015/07/31 N/A 14-007123 Nil Nil Nil Wonderland Panda - Choco Ball 2015/07/31 N/A 14-007083 Nil Nil Nil Wonderland Candy - Animal Assort 2015/07/31 N/A 14-007082 Nil Nil Nil Asahi Ice Limone 2015/07/31 N/A 14-007081 Nil Nil Nil Asahi Ice Grapefruit 2015/07/31 N/A 14-007079 Nil Nil Nil MARUESU SNACK - WASABI SOY SAUCE TASTE 2015/07/31 N/A 14-007078 Nil Nil Nil MARUESU SNACK - HOKKAIDO CHEESE TASTE 2015/07/31 N/A 14-007072 Nil Nil Nil KASUGAI BEACH SODA CANDY 2015/07/31 N/A 14-007071 Nil Nil Nil Nissin Corn Flakes 2015/07/31 N/A 14-007070 Nil Nil Nil MARUESU SNACK - MAYONNAISE TASTE 2015/07/31 N/A 14-007069 Nil Nil Nil KASUGAI UME AME 2015/07/31 N/A 14-007068 Nil Nil Nil Bonchi Wheat Snack - Seaweed 2015/07/31 N/A 14-007067 Nil Nil Nil Bonchi Wheat Snack - Spicy 2015/07/31 N/A 14-007066 Nil Nil Nil Kasugai Gummy Candy - Muscat Flavor 2015/07/31 N/A 14-007065 Nil Nil Nil Kasugai Gummy Candy - Grape Flavor 2015/07/31 N/A 14-007064 Nil Nil Nil Kasugai Gummy Candy - Peach Flavor 2015/07/31 N/A 14-007063 Nil Nil Nil Bonchi Rice Snack 2015/07/31 N/A 14-007062 Nil Nil Nil Nissin
    [Show full text]
  • TSUCHIKURA Product Description ◆Japanese Green Tea Powder 50 - Fuji Cans
    TSUCHIKURA Product Description ◆Japanese Green Tea Powder 50 - Fuji Cans Price \1000 (plus tax) Product Description This is an instant type of sweetened green tea. back This tea can be used to make Latte or in baking. The stylish packaging of World Heritage site Mount Fuji also makes a pleasing gift. Only Japanese green tea is used to make this product. ◆Japanese Tea containing Matcha Green Tea in Orchid-shaped cans 80g Price \1000 (plus tax) Product Description This is a mild flavored Japanese Tea with Green Matcha Tea. The stylish packaging also makes a pleasing gift. The Meiji era export label design has an orchid shape. The two types of packaging are an emerald green crane and vermilion Maiko girls. Ranjikan was awarded 2nd place in The 24th Seal and Label Contest. (Ministry of Economy, Trade and Industry, Commerce and Information Policy Bureau Director Award) ◆Japanese Teabags with Hokkaido Matcha Green Tea - Pack of 6 bags Price \500 (plus tax) Product Description This is a tea bag with Matcha green tea that gives a tradidional Japanese feeling. There are 2 types of packaging, All Hokkaido and Regional Hokkaido. This is ideal as a gift or souvenir from Hokkaido. ◆Hokkaido Tea Selection TB / 5 bag set Price OPEN Product Description The green tea is also carefully selected and only Japanese green tea is used. High quality Tetra type tea bags are used to give a full-fledged flavor. Other flavors available are Rugosarose, mint and corn and lavender. ◆Hokkaido Barley Tea TP / 10 bag set Price \370 (plus tax) Product Description With Okhotsk certification mark! Cute illustrations that the image of a ice floe.
    [Show full text]
  • Races of Maize in Bolivia
    RACES OF MAIZE IN BOLIVIA Ricardo Ramírez E. David H. Timothy Efraín DÍaz B. U. J. Grant in collaboration with G. Edward Nicholson Edgar Anderson William L. Brown NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Publication 747 Funds were provided for publication by a contract between the National Academythis of Sciences -National Research Council and The Institute of Inter-American Affairs of the International Cooperation Administration. The grant was made the of the Committee on Preservation of Indigenousfor Strainswork of Maize, under the Agricultural Board, a part of the Division of Biology and Agriculture of the National Academy of Sciences - National Research Council. RACES OF MAIZE IN BOLIVIA Ricardo Ramírez E., David H. Timothy, Efraín Díaz B., and U. J. Grant in collaboration with G. Edward Nicholson Calle, Edgar Anderson, and William L. Brown Publication 747 NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Washington, D. C. 1960 COMMITTEE ON PRESERVATION OF INDIGENOUS STRAINS OF MAIZE OF THE AGRICULTURAL BOARD DIVISIONOF BIOLOGYAND AGRICULTURE NATIONALACADEMY OF SCIENCES- NATIONALRESEARCH COUNCIL Ralph E. Cleland, Chairman J. Allen Clark, Executive Secretary Edgar Anderson Claud L. Horn Paul C. Mangelsdorf William L. Brown Merle T. Jenkins G. H. Stringfield C. O. Erlanson George F. Sprague Other publications in this series: RACES OF MAIZE IN CUBA William H. Hatheway NAS -NRC Publication 453 I957 Price $1.50 RACES OF MAIZE IN COLOMBIA M. Roberts, U. J. Grant, Ricardo Ramírez E., L. W. H. Hatheway, and D. L. Smith in collaboration with Paul C. Mangelsdorf NAS-NRC Publication 510 1957 Price $1.50 RACES OF MAIZE IN CENTRAL AMERICA E.
    [Show full text]
  • Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
    Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc.
    [Show full text]
  • Ecosystems and Agro-Biodiversity Across Small and Large-Scale Maize Production Systems, Feeder Study to the “TEEB for Agriculture and Food”
    Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food” i Acknowledgements We would like to acknowledge TEEB and the Global Alliance for the Future of Food on supporting this project. We would also like to acknowledge the technical expertise provided by CONABIO´s network of experts outside and inside the institution and the knowledge gained through many years of hard and very robust scientific work of the Mexican research community (and beyond) tightly linked to maize genetic diversity resources. Finally we would specially like to thank the small-scale maize men and women farmers who through time and space have given us the opportunity of benefiting from the biological, genetic and cultural resources they care for. Certification All activities by Comisión Nacional para el Conocimiento y Uso de la Biodiversidad, acting in administrative matters through Nacional Financiera Fideicomiso Fondo para la Biodiversidad (“CONABIO/FFB”) were and are consistent under the Internal Revenue Code Sections 501 (c)(3) and 509(a)(1), (2) or (3). If any lobbying was conducted by CONABIO/FFB (whether or not discussed in this report), CONABIO/FFB complied with the applicable limits of Internal Revenue Code Sections 501(c)(3) and/or 501(h) and 4911. CONABIO/FFB warrants that it is in full compliance with its Grant Agreement with the New venture Fund, dated May 15, 2015, and that, if the grant was subject to any restrictions, all such restrictions were observed. How to cite: CONABIO. 2017. Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food”.
    [Show full text]
  • ON-YASAI Ice Cream Hiyashi Udon ON-YASAI's Chilled Udon Noodles Strawberry Cheese Tart ON-YASAI Aisu Ichigo No Chizu Taruto
    Enjoy dishes with the added touch of delicious ingredients, perfect with alcoholic beverages. ON-YASAI Special Stir it all up, Snacks "Tsumire" (Meatball) Choice of Tsumire add it into the Hashi-Yasume ON-YASAI Tokusei Tsumire Okonomi Tsumire pot, and enjoy. Plum Pulp and Cartilage Dressing Dish Basil and Cheese Tsumire Pickled Plum and Perilla Spicy Cod Roe, Cheese, Bainiku to Nankotsu no Aemono Standard Tsumire on Brown Sugar and Bajiru Chizu Tsumire Leaf Rice Cake Tsumire and Rice Cake Tsumire Broad Beans Half-Cut Bamboo, Ume Shiso Mochi Tsumire Mentai Chizu Mochi Tsumire Hitokuchi Kokuto Soramame beloved for over 10 years 1 2 3 Seasoned Quail Eggs Uzura no Ajitama toHow make a "Tsumire" (meatball) Add the ingredients. Stir well. Add to the pot, and that's it. Kimchee Amakara Kimuchi Italian Herbs and Cheese Tomato Salad Tomato no Itarian Sarada Namuru-Style Meat Peanut Sprouts Namuru-fu Pinattsu Moyashi Colorful Pickled Vegetables Irodori Yasai no Pikurusu Fluy Bell Pepper Mousse Meats dier depending on the course. Funwari Papurika Musu Please see the separate “Tabehoudai Course Menu (All-You-Can-Eat Menu)” Recommended Recommended for the Meat Menu. Peanut Fluy Bell Sprouts Pepper Mousse A characteristic of peanuts is their sweetness and aroma, Enjoy the sweetness of vegetables and scent as well as their vitamin E, which helps with anti-aging; of basil with the widely enjoyed taste of bell protein, which is linked to beautiful skin; and dietary peppers in mousse. Recommended for ber, which helps to promote bowel movements. children who don't like vegetables. - Enjoy Shabu-Shabu More with ON-YASAI Curry - is curry makes the most of vegetables' sweetness, and is perfect with meat and udon noodles Top it o with meat Pour it on udon noodles Curry and Rice (Available in a half serving) Curry with Meat Curry with Udon To have great tasting Shabu-Shabu, one important thing is the e importance of thickness of the meat.
    [Show full text]
  • Songpyeon Ridge Ocean Or Sea: South Pacific Ocean
    INTERNATIONAL HYDROGRAPHIC INTERGOVERNMENTAL OCEANOGRAPHIC ORGANIZATION COMMISSION (of UNESCO) UNDERSEA FEATURE NAME PROPOSAL (Sea NOTE overleaf) Note: The boxes will expand as you fill the form. Name Proposed: Songpyeon Ridge Ocean or Sea: South Pacific Ocean Geometry that best defines the feature (Yes/No) : Point Line Polygon Multiple points Multiple lines* Multiple Combination of polygons* geometries* Yes * Geometry should be clearly distinguished when providing the coordinates below. Lat. Long. Point Coordinate: 67°20.9’S 179°02.7’W 67°20.1’S 178°59.6’W 67°20.3’S 179°00.1’W 67°20.4’S 179°00.5’W 67°20.4’S 179°01.0’W 67°20.6’S 179°01.4’W Line Coordinates: 67°20.7’S 179°01.6’W 67°20.6’S 179°01.9’W 67°20.8’S 179°02.3’W 67°20.8’S 179°02.6’W 67°21.0’S 179°03.0’W 67°21.1’S 179°03.4’W Maximum Depth: 3,650 m Steepness : 10° Feature Minimum Depth : 3,390 m Shape : Elongated ridge with Description: asymmetric slopes Total Relief : 260 m Dimension/Size : 3 x 4.5 km Associated Features: Shown Named on Map/Chart: Chart/Map References: Shown Unnamed on Map/Chart: Within Area of Map/Chart: Reason for Choice of Name (if a The shape of Songpyeon Ridge is similar to that of “songpyeon,” a person, state how associated with the traditional Korean food. It is a variation of tteok, consisting of small feature to be named): rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok.
    [Show full text]
  • Vol.9 No.4 WINTER 2016 겨울
    겨울 Vol.9 No.4 WINTER 2016 겨울 WINTER 2016 Vol.9 No.4 겨울 WINTER 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Lovers under the Moon is one of the 30 works found in Hyewon jeonsincheop, an album of paintings by the masterful Sin Yun-bok. It uses delicate brushwork and beautiful colors to portray a romantic mo- ment shared between a man and a wom- an. The poetic line in the center reads, “At the samgyeong hour when the light of the moon grows dim, they only know how they feel,” aptly conveying the heart-felt emo- tions of the lovers. winter Contents 03 04 04 Korean Heritage in Focus Exploration of Korean Heritage 30 Evening Heritage Promenade A Night at a Buddhist Mountain Temple Choi Sunu, Pioneer in Korean Aesthetics Jeongwol Daeboreum, the First Full Moon of the Year Tteok, a Defining Food for Seasonal Festivals 04 10 14 20 24 30 36 42 14 Korean Heritage for the World Cultural Heritage Administration Headlines 48 Sin Yun-bok and His Genre Paintings CHA News Soulful Painting on Ox Horn CHA Events Special Exhibition on the Women Divers of Jeju Korean Heritage in Focus 05 06 Cultural Heritage in the Evening Evening Heritage Promenade The 2016 Evening Heritage Promenade program opened local heritage sites to the public in the evening under seven selected themes: Nighttime Text & Photos by the Promotion Policy Division, Cultural Heritage Administration Views of Cultural Heritage, Night Stroll, History at Night, Paintings at Night, Performance at Night, Evening Snacks, and One Night at a Heritage Site.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • INSTRUCTION BOOKLET Recipe Booklet Reverse Side
    INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY CAPACITY 12-CUP WORKBOWL 4-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 12 cups N/A Chopped fruit, vegetables or cheese 9 cups 3 cups Puréed fruit, vegetables or cheese 10 cups cooked 3 cups cooked 6 cups puréed 1½ cups puréed Chopped or puréed meat, fish, seafood 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups Cake batter One 9-inch cheesecake N/A Two 8-inch homemade layers (1 box 18.5 oz. cake mix) Cookie dough 6 dozen (based on average chocolate N/A chip cookie recipe) White bread dough 5 cups flour N/A Whole wheat bread dough 3 cups flour N/A Nuts for nut butter 5 cups 1½ cups * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. 2 counterclockwise to lock it, then remove the IMPORTANT UNPACKING housing base (J) from the bottom of the box. 7. Place the food processor on the countertop INSTRUCTIONS or table. Read the Assembly and Operating This package contains a Cuisinart Elite Instructions (pages 8–10) thoroughly before Collection® 12-Cup Food Processor and the using the machine. accessories for it: 8. Save the shipping cartons and plastic foam 12- and 4-cup work bowls, work bowl cover, blocks. You will find them very useful if you large and small metal chopping/mixing blades, need to repack the processor for moving or dough blade, adjustable slicing disc, reversible other shipment.
    [Show full text]
  • Cuisines of Thailand, Korea and China
    Journal of multidisciplinary academic tourism ISSN: 2645-9078 2019, 4 (2): 109 - 121 OLD ISSN: 2548-0847 www.jomat.org A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China ** Sevgi Balıkçıoğlu Dedeoğlu*, Şule Aydın, Gökhan Onat ABSTRACT Keywords: Far east cuisine Thailand The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern Korea cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past China and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern Ethnic Food cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines’ history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in Article History: general terms. Submitted: 04.06.2019 Accepted:07.12.2019 Doi: https://doi.org/10.31822/jomat.642619 1. Introduction With the reflection of postmodern consumption East can be highlighted in order to be able to mentality on tourist behavior, national cuisines attract them to these regions. As a matter of fact, have reached another level of importance as tourist the popularity of many cuisines from the Far East attractions. Despite the fact that local food has an regions is gradually increasing and they are important place in the past as a touristic product, becoming an attraction element.
    [Show full text]
  • QR-Scan Menu 6.6.20
    June Meiji Menu Open daily 11:30am-9:00pm For dine in & takeout Izakaya Meiji Co. welcomes you back for dine-in. We are observing strict safety protocols and require your cooperation Please observe 6 ‘ distance between yourself and other guests and refrain from mingling with parties you did not come with We only seat completed parties and we cannot move or combine our tables. We do not accommodate any menu substitutions 20% gratuity will be added to parties of six or more ‘V’ is for vegetarian, ‘V+’ is for vegan, ‘GF’ is for gluten free Thank you for your patience and continued patronage Kobachi (tiny dish) Tsukemono 5 V+ GF Tamari daikon, sweet kyuri, shio kabu, shiitake Miso Egg* 3 V GF Marinated soft-boiled egg Organic Miso Soup 3 Dashi broth, organic silken tofu, wakame, white miso Kimchi 4 GF House-made, Napa cabbage Edamame 4 V+ GF Soybeans, Korean roasted solar salt Japanese Potato Salad* 5 V GF Yukon gold potatoes, cucumber, soft-boiled egg, shiso, Kewpie mayo, yuzu kosho French Fries 5 V GF House-cut fries, wasabi mayonnaise* Green Bean Goma Ae 5 V+ GF Organic green beans, tahini, black sesame Spicy Fried Nasu 6 V+ GF Flash fried organic eggplant, tamari, rayu, shichimi togarashi, daikon radish sprouts Wakame Salad 6 GF Blue Evolution wakame, carrot, daikon cucumber, sesame, dashi, tamari Gyoza 6 All natural pork, Napa cabbage, nira, sesame, 6 per order Onigiri (Rice ball, wrapped in nori) Ahi Onigiri 5 GF Yellowfin tuna, shallots, wasabi mayo, lemon flake salt Vegetable Miso Onigiri 4 V+ GF Vegetables, miso paste, torched Steamed
    [Show full text]