Korean Food

In "Kimchi and Calamari" by Rose Kent, the rising action centers around the protagonist, a Korean-Italian boy named Joseph, as he grapples with his mixed heritage and identity. He faces challenges at school, including bullying and feelings of isolation, while also navigating family dynamics and cultural expectations. As Joseph embarks on a journey of self-discovery, he begins to explore his roots and the significance of his background, leading to personal growth and a deeper understanding of who he is. This struggle intensifies as he prepares for a pivotal school project that forces him to confront his heritage and the complexities of belonging.

To make Kimchi Tofu Stew, start by sautéing chopped onions and garlic in a pot until fragrant. Add kimchi and cook for a few minutes, then pour in vegetable or chicken broth and bring to a simmer. Add cubed firm tofu, sliced green onions, and any additional vegetables you like, such as mushrooms or zucchini. Season with soy sauce and gochugaru (Korean red pepper flakes) to taste, and simmer until all ingredients are heated through. Serve hot with steamed rice.

To say "I like Korean food also" in Korean, you can say "저도 한국 음식을 좋아해요" (jeodo hanguk eumsik-eul joahaeyo). Here, "저도" means "I also," "한국 음식" refers to "Korean food," and "좋아해요" means "like." This phrase expresses your enjoyment of Korean cuisine in a polite manner.

Yes, South Korea cultivates a variety of food crops, including rice, vegetables, fruits, and seafood. Rice is the staple food and is widely grown in paddy fields. Other significant agricultural products include cabbage, peppers, and strawberries. The country also has a robust aquaculture industry, producing fish and shellfish.

In FusionFall, the code for kimchi is "KIMCHI." Players can input this code to unlock special items or bonuses related to the game. Make sure to enter it correctly to ensure it works!

In 12th century Korea, apprentices typically received their food from their masters as part of their training arrangement. They often lived in the households of their masters, where meals were provided in exchange for their labor and learning. Additionally, apprentices might have foraged or helped with agricultural tasks, contributing to the food supply and learning about food preparation in the process. This system fostered a close-knit community where apprentices were integrated into both work and domestic life.

Geography plays a crucial role in shaping Korean food, as the country's diverse landscapes and climate impact agricultural practices and ingredient availability. The peninsula's coastal location provides abundant seafood, while its mountainous regions contribute to foraging and the cultivation of various vegetables. Additionally, the four distinct seasons influence seasonal dishes and preservation methods, such as fermentation, which is essential to Korean cuisine. Overall, the interplay of geography and climate has resulted in a rich culinary tradition characterized by fresh, locally sourced ingredients and unique flavors.

Kimchi can be enjoyed in various ways, depending on personal preference. It can be eaten straight as a side dish, added to rice or grain bowls for added flavor, or used as a topping for dishes like tacos and burgers. Additionally, kimchi can be incorporated into cooked dishes, such as stir-fries, soups, or stews, to enhance the overall taste. Its versatility makes it a popular ingredient in many cuisines.

Yes, you can bring food to Korea from Canada, but there are strict regulations on what is allowed. Generally, you can bring certain packaged and commercially prepared foods, but fresh fruits, vegetables, and meats are typically prohibited. It's essential to declare any food items upon arrival and check the latest customs regulations to avoid fines or confiscation. Always consult the Korean customs website for specific guidelines before traveling.

No, kimchi does not show up in a drug test. Drug tests typically screen for specific substances such as illegal drugs, alcohol, or certain prescription medications. Kimchi, a fermented vegetable dish, contains no substances that would trigger a positive result on these tests. However, if kimchi contains alcohol or certain ingredients that could affect metabolism, it might theoretically cause issues, but this is highly unlikely.

Koreans have borrowed various foods from China, including noodles, dumplings, and certain types of rice dishes. One of the most notable examples is jajangmyeon, a Korean noodle dish inspired by Chinese zhajiangmian, featuring wheat noodles topped with a savory black bean sauce. Additionally, the concept of stir-frying and the use of soy sauce in cooking also originated from Chinese culinary practices. These influences have been adapted and integrated into Korean cuisine, creating unique variations.

Kimchi fermentation primarily produces carbon dioxide (CO2) as a gas. This occurs due to the activity of lactic acid bacteria, which break down sugars in the vegetables, leading to the production of lactic acid and CO2. The carbon dioxide contributes to the tangy flavor and effervescence of kimchi. Additionally, small amounts of other gases, like hydrogen and methane, may be produced during fermentation.

In Seoul, South Korea, a 10% value-added tax (VAT) is applied to food and beverages served in restaurants. This tax is included in the menu prices, so customers typically do not see it added separately on their bills. Additionally, some upscale restaurants may include a service charge, but this is not mandatory. Overall, the tax structure is designed to be straightforward for consumers.

As of recent data, South Korean households spend approximately 12-15% of their income on food. This proportion has gradually decreased over the years due to rising incomes and changes in consumption patterns. Factors such as urbanization and the availability of diverse food options also influence these spending habits. However, food remains a significant part of household expenditures in the country.

No, Japanese people do not always eat kimchi. Kimchi is a traditional Korean dish made of fermented vegetables, typically cabbage and radishes, seasoned with various spices. While kimchi is popular in Japan and can be found in some Japanese restaurants and grocery stores, it is not a staple food in Japanese cuisine. Japanese cuisine is diverse and includes a wide variety of dishes beyond kimchi.

Kimchi is healthy because it is made of cabbage and dried peppers. This type of food is Korean, or Asian. Kimchi is quite difficult to make because you always need everything pitch perfect for it to taste the amazing way you want it to taste like.

(Note: I refer to real Japanese and Chinese food, not the bastardized versions found in America and Europe)

This question is a tough one to answer because China is huge and its cuisine can differ from area to area.

For the most part, because of Japan's geography, it's primary source of meat is fish (from the sea) and pork (from the mountains). On the other hand, the main source of meat in China is Pork. Due to its large amounts of land, the fish eaten in china is also more often freshwater fish than saltwater fish. Raw fish (sashimi) is eaten extensively in Japan. While it is not unheard of in China, it is not eaten nearly as often as it is in Japan, and is often reserved for special occasions. For example, Yu Sheng, a Chinese fish salad, is often enjoyed during the Lunar New Year.

Japanese cuisine tends to have more subtle flavours which enhance the natural flavours of the ingredients while Chinese cuisine tends to have stronger flavours. The exception is cantonese cuisine which tends to have lighter flavours. This is most evident in the cultures' choice of condiments. In Japan, the five basic condiments, from which most Japanese sauces are made, are salt, sake, mirin, shoyu (soy sauce) and dashi (fish or kelp stock), all of which are light in flavour. Chinese condiments on the other hand can range from lightly flavoured ones similar to the Japanese ones to stronger condiments like bean paste, oyster sauce (a Chinese brown sauce) and fermented beancurd paste. Also, while citrus flavours are more prevalant in Japanese cooking, they are rarely present in Chinese cooking. Both cultures, however, use citrus fruits in candies and dessert.

The Chinese were the first to create noodles. While in Japan, there are only 3 main types of noodles (udon, soba and ramen), there are as many types noodles in China. The Chinese have a category of foods known as Main Shi, or dough foods, meaning food made from dough. This type of food is thought to have originated from northern China and is termed as such because the same type of dough is used to make a variety of noodles and dumplings which form the staple diet of northern China. While gyoza dumplings or potstickers (known as jiaozi(if boiled) or guo tie(when pan fried) in China) can also be found in Japan, the Japanese do not categorise it together with its noodles. You could think of Mian Shi as the Chinese equivalent of pasta.

Foreign influence has also played a part in both countries' cuisines. In Japan, a lot of its food was brought in by foreigners. Some examples are Tempura (from the Portuguese), Korokke (or croquettes, from the french), ramen (from the Chinese) and curry (from the british). The Japanese have also adapted other cuisines to suit their taste, creating dishes like Mentaiko (Cod roe) pasta, and Unagi (eel) pizza. The popularity of beef in Japan is also the result of foreign influence. The Chinese on the other hand, have been more resilient to foreign influence though influence from middle eastern and mongolian cuisine can be found in some parts of china, mostly due to its proximity to other countries in some of its areas.

Japanese cuisine can be designed to be eaten alone(Bento for example) or communally(Shabu Shabu hotpot). Chinese cuisine on the other hand, with the exception of 1 dish meals (like noodle soup or fried rice) is almost always eaten communally. Individual plating in Chinese cuisine was almost unheard of until recently.

Formalities and etiquette wise, there are some minor differences in Japanese and Chinese Cuisine. Chopsticks in China for example are placed perpendicular to the edge of the table while Chopsticks in Japan are placed parallel to the edge of the table. In Japan, slurping of noodles is a sign of appreciation for the chef whereas in China, slurping is frowned upon. In Japan, many will shout "itadakimasu" (thanking the origin of the food, the Shinto equivalent of saying grace, while in China, it is customary to ask ones elders to eat first before one eats.

There are many more differences between both cuisines. I encourage you to try both to find out.

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It is quite hard to distinguish a Japanese and Chinese foods, since there are lots of similarity between the two. They both are rice based and usually uses tofu and soy sauce. But, Japanese foods are light in stomach.

Rice.

A Kimchi recipe is a special recipe to cook Kimchi. Kimchi itself is a Korean food made out of many vegetables and many spices. It is very tasty and savory, and has been a part of Korean culture and traditions for a long time.

Eat brown rice because it is much healthier than white rice. White rice has been stripped of its nutrients (fiber, proteins, calcium, magnesium and potassium and thiamine). This happens when brown rice is hulled, processed and changed to white rice.

White rice is "enriched" with chemically altered additives that make it a bad choice to eat.

Brown rice is also high in selenium, manganese and is a rich antioxidant.

There are a lot of things, kim-chi, bul-go-gi, sick-hye, bi-bim-bob, sam-gye-tang etc.

ching yien malong wan is a popular dish also meshun alanyiung

3-4 days

Depending what type of kimchi you're making.

Most use Chinese cabbage, kosher salt, daikon, fresh ginger, hondashi powder, dried pepper flakes, fresh garlic, carrot, large head of PAC choi /bok choy, whole daikon radish or several red radishes, carrots, onions and/or leeks, seaweed etc.