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Strawberry Lemonade/Lemon Mint Facial Protocol the Citrusy, Tart Lemon Enzyme Is the Lemonade Aspect of Your Facial
Strawberry Lemonade/Lemon Mint Facial Protocol The citrusy, tart lemon enzyme is the lemonade aspect of your facial. Lemon is a great brightener for the skin. The Strawberry Spearmint Mask will create the strawberry aspect of your facial; it contains kaolin clay to help absorb excess oil for pore refinement. It will be a great anti-aging, brightening facial. Lemon and mint are detoxifying. Antioxidants feed our cell membranes so they are permeable and allow nutrition to flow in and cellular waste to flow out. Contains 6% lactic acid, 3% glycolic acid, and 8% arbutin and 2% kojic. Perfect for normal and combination skin. It promotes deep hydration that protects from environmental damage while relieving the surface signs of aging. Arbutin and kojic provide extreme lightening capabilities. Strawberry Spearmint Mask with kaolin will help absorb oil for pore refinement. Skin Conditions: Anti-aging, normal/combination skin; hyperpigmentation, sun damage, melasma. For sensitive skin, blend one part Lemon Enzyme and one part Strawberry Spearmint Mask to dilute the enzyme. Professional Facial 1. Cleanse once with Green Tea Cleanser. 2. Cleanse a second time with Glycolic Cleanser. 3. Apply Lemon Zest Enzyme under steam for 7-10 minutes. (If desired, mix in ½ teaspoon Lactic Lightening Peel for extra hydration and lightening capabilities.) 4. Remove with a warm barber towel or with cool aesthetic wipes. 5. Optional: Perform a microdermabrasion. 6. Perform extractions. 7. Apply Vitamin C/Green Tea Serum and Ageless Hydrating Serum. 8. Apply Strawberry Spearmint Mask for 10 minutes, and remove with warm barber towel. 9. Tone with Cucumber Toner. -
Makes the Cut 10 Favorite Fall Recipes
MUSTARD makes the cut 10 Favorite Fall Recipes SPONSORED BY mustard-and-salt-crusted rib roast with roasted vegetables and horseradish-mustard cream A coating of mustard gives this roast a flavorful, browned crust. Serves 6 1 4-rib (8- to 9-lb.) standing 2/3 cup crème fraîche offset spatula, spread 1/2 cup of Meanwhile, in a small bowl, beef rib-eye roast, bones 2 Tbs. drained jarred the mustard on the roast, creat- combine the crème fraîche, removed and tied back on horseradish (this can be done by your ing a thin, even layer. Pat on the horseradish, the remaining 2 Tbs. butcher and makes the roast 2 Tbs. chopped fresh flat-leaf salt and pepper mixture, being mustard, and the parsley, and easier to slice) parsley; more for serving especially generous on the top of season to taste with salt and Kosher salt roast and using the palm of your pepper. Keep refrigerated until Position a rack in the center of 3 Tbs. flaky sea salt hand to encourage the seasoning serving. the oven and heat the oven to 2 Tbs. coarsely cracked black to adhere to the sides. Scatter 450°F. peppercorns the carrots, shallots, and leeks Remove the roast from the 1/2 cup plus 2 Tbs. Maille Rich around the roast, and drizzle oven and cut the strings from Remove the roast from the Country Dijon mustard with olive oil. Toss the vegetables the bones. Let the roast rest refrigerator, pat dry with paper 6 medium carrots, peeled and to coat and season with salt and for 15 minutes before slicing. -
Hallyu: Riding the Korean Wave
#42 June 2019 Hallyu: Riding the #642 Korean Wave Cross Category Trend Report 1 #642 #472 #47 Introduction The wave of Korean culture, known as Hallyu, is sweeping across the Western world. This cross-category report looks at how this huge cultural trend started. It dives into K-Beauty – one of the big manifestations of the trend, and the Themes, Ingredients and Products driving it. And explores how Korean Culture is transcending other categories like Snacking, Beverages and Alcohol. You’ll also discover how we utilise AI and Social data to surface game-changing insights and scientific trend predictions which help brands understand and action what’s most important in their category, both now and in the future. The information in this report is derived from our Skincare, Beverages, Alcohol and Snacking datasets which are built by analysing millions of publicly available digital consumer conversations from sources including: Twitter, Forums, Blogs, News publications and Reviews. This data is up to date to 31st May 2019. To find out more information or how you can access our datasets and products please visit: blackswan.com #332 #1278 2 BLACKSWANDATA / KOREAN TRENDS REPORT 3 Propelling Korean culture onto the global stage #762 #468 The latest statistics show that thanks to K-Pop 14,000 students are learning Korean Social media and the in the US, compared to only explosion of YouTube 163 two decades earlier brought Korean culture onto the global mainstage The South Korean government through the medium of started championing the K-Pop. exportation of its popular culture with tax breaks and financial backing. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
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. -
Antioxidative Activities of Korean Tea and Tea Materials by a Simple and Fast Method
Antioxidative activities of Korean tea and tea materials by a simple and fast method. 2 3 Shin-Kyo Chung, Young-Chan Kim 1, Sang-Lyong Oh , Kunihisa Iwai and Hajime Matsue 1 : Kyungpook National University, Taegu, 702-701, KOREA 2: Sangju National University, Sang-ju, 742-711, KOREA 3 : Aomori Advanced Industrial Technology Center, Aomori, 030-01, JAPAN Summary Antioxidative activity is one. of important quality factors of tea because it could become a criteria for the prevention of several disease mediated by free radical. XYZ dish method developed by us was a simple and fast method for antioxidative activity of tea in normal drinking conditions. Thirty kinds of commercial tea products and 54 kinds of tea materials were examined. Tea products containing green tea leaves showed much stronger activities than other teas. Activities by XYZ dish method" exhibited a high correlation between catechin by HPLC and DPPH radical scavenging activities. These results suggest that XYZ dish method was reliable for antioxidative evaluation of various tea products in normal drinking conditions. Keywords Antioxidative activity, Korean health tea, XYZ-dish method, Catechin Introduction Recently various kinds of health teas have become popular in Korea. Leaf, rhizome, grain and fruits ofherbs and medicinal plants were processed into tea products in small regional factory. Due to this health-benefit effect should be evaluated. A number of researchers have reported on the free radical generation in our body and its mediation to several diseases and cancer, for example, diabetes melitalis, arteriosclerosis and cardiovascular heart diseases. Antioxidative activity is considered to be an important quality factor of food and tea for the prevention of free radical mediated diseases. -
Citrus Tristeza Disease a New Threat for the Caribbean Basin. Report of a Survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad
° Fruits - vol. 47, 11 3, 1992 393 Citrus Tristeza disease a new threat for the Caribbean Basin. Report of a survey to Colombia, Dominican Republic, Guadeloupe, Martinique and Trinidad. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN,C. VUILLAUME,C. JARAMILLO and G. BARBEAU* CITR US TRISTEZA DISEASE A NEW THREAT FOR THE LA TRJSTEZA UNE NOUVELLE MENACE POUR CARIBBEAN BASIN. L'AGRUMICULTURE CARIBEENNE. REPORT OF A SURVEY TO COLOMBIA, DOMINICAN COMPTE RENDU D'INVENTAIRE EN COLOMBIE, REPUBLIC, GUADELOUPE, MARTINIQUE AND TRJNIDAD. REPUBLIQUE DOMINICAINE, GUADELOUPE, MARTINIQUE B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ET TRINIDAD. C. VUILLAUME, C. JARAMILLO and G. BARBEAU. B. AUBERT, J. ETIENNE, R. COTTIN, F. LECLANT, Ph. CAO VAN, ° C. VUILLAUME, C. JARAMILLO et G. BARBEAU. Fruits, May-Jun. 1992, vol. 47, n 3, p.393-404. Fruits, May-Jun. J 992, vol. 47, n ° 3, p. 393-404. ABSTRACT - The brown citrus aphid Toxoptera citricidus Kirkaldy was reccntly found in various territories of the Eastern Ca ribbean RESUME - Le puceron brun des agrumes Toxoptera citricidus Kir area. This most efficient vector of Tristeza is present in Trinidad kaldy est subitement apparu dans les îles de l'arc caraïbe. Il s'agit du with some occasional CTV infected citrus plants. T. citricidus was vecteur Je plus efficace du virus de la Tristeza. A Trinidad sa présence reported for the first time in 199 J from French West Indies (Marti est associée à celle de ce virus. Da ns les Antilles françaises (Martini nique and Guadeloupe). But so far CTV detection by ELISA tests que et Guadeloupe) T. -
Trends and Correlates of High-Risk Alcohol
Advance Publication by J-STAGE Journal of Epidemiology Original Article J Epidemiol 2019 Trends and Correlates of High-Risk Alcohol Consumption and Types of Alcoholic Beverages in Middle-Aged Korean Adults: Results From the HEXA-G Study Jaesung Choi1, Ji-Yeob Choi1,2,3, Aesun Shin2,3, Sang-Ah Lee4, Kyoung-Mu Lee5, Juhwan Oh6, Joo Yong Park1, Jong-koo Lee6,7, and Daehee Kang1,2,3,8 1Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea 2Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea 3Cancer Research Institute, Seoul National University, Seoul, Korea 4Department of Preventive Medicine, Kangwon National University School of Medicine, Kangwon, Korea 5Department of Environmental Health, College of Natural Science, Korea National Open University, Seoul, Korea 6JW Lee Center for Global Medicine, Seoul National University College of Medicine, Seoul, Korea 7Department of Family Medicine, Seoul National University College of Medicine, Seoul, Korea 8Institute of Environmental Medicine, Seoul National University Medical Research Center, Seoul, Korea Received November 30, 2017; accepted February 28, 2018; released online August 25, 2018 ABSTRACT Background: We aimed to report the prevalence and correlates of high-risk alcohol consumption and types of alcoholic beverages. Methods: The baseline data of the Health Examinees-Gem (HEXA-G) study participants, including 43,927 men and 85,897 women enrolled from 2005 through 2013, were used for analysis. Joinpoint regression was performed to estimate trends in the age-standardized prevalence of alcohol consumption. Associations of demographic and behavioral factors, perceived health- related effects, social relationships, and the diagnostic history of diseases with alcohol consumption were assessed using multinomial logistic regression. -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Co-Ho Imports Catalog
CO-HOCO-HO IMPORTS Imports CatalogCATALOG SHOCHU/WHISKEYSShochu A local address: CO‐HO IMPORTS WASHINGTON 12414 HWY 99 STE 17 EVERETT, WA 98204 PHONE: 425.353.4100 FAX: 425.353.4139 CO - HO IMPORTS IDAHO 750 W Appleway Ave #3188 Coeur d'Alene, ID 83814 PHONE: 208.971.8887 CO - HO OREGON 7758 SW NIMBUS AVE #10/J BEAVERTON, OR 97008 PHONE: 503.980.8949 KAKUSHIGURA BARLEY / AGED Item# LS4024, 12/750ML, $20.75 / $20.13 JAKUUNBAKU BARLEY Item# LS4007, 12/750ML, $48.23 / $45.93 HITOTSUBU NO MUGI BARLEY Item# LS4016, 12/750ML, $26.63 / $25.84 Page 2 | 17 KINTARO BARLEY Item# LS4006, 12/750ML, $42.49 / $40.46 SHIRO TSUKUSHI BARLEY Item# LS4004, 12/750ML, $26.90 / $26.10 KURO TSUKUSHI BARLEY Item# LS4005, 12/750ML, $26.90 / $26.10 Page 3 | 17 TORIKAI RICE 12/750ML The Best Selling KOME Shochu HAKUTAKE SHIRO RICE 24% HAKUTAKE SHIRO RICE 25% Item# LS4022, 12/750ML, $22.26 / $21.60 12/750ML Item# LS4028, 24/200ML, $7.36 / $7.14 SENGETSU RICE 6/750ML Page 4 | 17 KINJO SHIRO RICE Item# LS4029, 6750ML, $30.46 / $29.54 24-DO GINREI SHIRO RICE Item# LS4017, 6/750ML, $23.10 / $22.41 Item# LS4018, 24/200ML, $7.90 / $7.66 24-DO KAWABE RICE Item# LS4019, 6/720ML, $29.42 / $28.54 Page 5 | 17 40-DO MUGON RICE 6/750ML SATSUMA HOZAN SWEET POTATO 24% SATSUMA HOZAN SWEET POTATO 25% Item# LS4020, 12/750ML, $30.32 / $29.42 Item# LS4020, 12/750ML, $30.32 / $29.42 TOMI NO HOZAN SWEET POTATO 24% TOMI NO HOZAN SWEET POTATO 25% 12/750ML Item# LSXXXX Page 6 | 17 KICCHO HOZAN SWEET POTATO 24% KICCHO HOZAN SWEET POTATO 25% 12/750ML Item# SATSUMA SHIRANAMI SWEET POTATO 24% -
Cape Ann Cod Cakes Original Recipe by @Annarossiofficial Makes 16
Cape Ann Cod Cakes Original recipe by @annarossiofficial Makes 16 - appetizer size INGREDIENTS • 2 lemons • 1 bay leaf • 1 lb cod filet • 2 Tbs sweet cream butter • 3 celery ribs, finely minced • 1 small onion, finely minced • 2 Tbs fresh garlic, finely minced • 2 Tbs + 1/4 cup mayonnaise (divided), Helman's is always nice • 2 tsp + 1 Tbs Dijon mustard (divided) • 2 large eggs, room temperature & whisked • 1 tsp Old Bay Seasoning • 1 1/2 cups Italian panko bread crumbs • 1/4 cup fresh tarragon, finely chopped *Parsley also is nice • Canola or Vegetable oil for frying PREPARATION 1. Zest and slice one lemon into pinwheels, make wedges with the second. 2. In a wide pot, bring 3" of water to a soft simmer. Add lemon pinwheels (reserving zest), bay leaf and 1 tsp kosher salt. Add cod filet and gently poach until just cooked and flaky. About 10 minutes. Remove with a fish spatula and allow to cool 5 minutes before breaking into large flakes with a fork. 3. Meanwhile, discard cooking water, dry pot and bring frying oil to 350*F. 4. In a separate pan over medium heat, melt butter and sautee celery, onion and garlic until translucent, about 4 minutes. 5. In a mixing bowl using a wooden spoon, gently fold together celery mixture with large flaky cod chunks, lemon zest, 2 Tbs mayonnaise, 2 tsp dijon, 2 eggs, Old Bay Seasoning, panko bread crumbs, and fresh tarragon or parsley. 6. Use an ice cream scoop to portion cod cake mixture the size of a lime and gently form into a ball. -
We Will Wander
J O I N U S T H E D E T A I L S for the first ever Australian Tea Masters Tea and Culture experience. 7 days of a true tea and culture Hosted by Sharyn Johnston, Tea and experience. Culture Korea and special guest host Free nights to enjoy at your leisure so J O I N U S F O R O U R F I R S T E V E R Babette Donaldson. you can eat where you would like. Excellent translators. The tour will begin in Seoul in 2019, You will travel in an air-conditioned K O R E A N the most exciting month for tea in comfortable bus. Korea -April, after the first rain. Accommodation will be very comfortable. The tour will enable anyone T E A interested in the unique teas of Korea and the deep culture of this wonderful land to experience Tea and Culture together which is a very T O U R important aspect of tea in Korea. Price Includes: Accommodation Sharyn Johnston has visited South Lunches Korea many times over the past Daily Travel years and in this time has developed Does not include airfares. a love and understanding of this country. She has been asked many times to take people on this unique journey as she has experienced, so Space is limited to 12 people so its now time. book fast! She has developed this tour with the amazing team from Tea and Culture who are some of the most Inquiries experienced in their field.