Glossary I

Igangju refers to a Korean liquor made by adding pear juice, ginger juice, honey and water to Soju . Igangju is typically produced in February according to the lunar calendar and is famous in Jeonju in Jeolla-do in southwestern Korea and Hwanghae-do in North Korea.

Insam is the Korean word for "Ginseng". Ginseng is the famous root for its medicinal properties that is also used in Korea for cooking. Fresh Ginseng is called Susam and is served sliced as a special appetizer or dessert. It can also be made into a juice. Dried ginseng is most usually used to make tea (Insamcha ) . Some of the foods made from Ginseng as an ingredient are: 1. Insam-jeonggwa (Candied Ginseng) - Sliced ginseng simmered until soft, then glazed in water with honey, sweet syrup, sugar and salt until candied 2. Insamju (Ginseng Wine) - Liquor that is fermented with ground ginseng or flavored by adding a pouch of ginseng to wine that has already been made 3. Insamcha (Ginseng Tea) - A tea traditionally made by simmering ginseng, jujubes (Korean dates), and peeled chestnuts. Ginseng tea is served with pine nuts on top. Powdered form is already available. 4. Misam-muchim (Seasoned Young Ginseng) - Thin, young ginseng roots seasoned with a spicy soy sauce or vinegared red chili pepper paste 5. Susam-jeonggwa (Candied Fresh Ginseng) - Ginseng pieces are simmered in sugar water then candied with sweet syrup or honey

Insamcha (Ginseng Tea) refers to a Korean tea traditonally made by simmering a mixture of ginseng, jujubes, and peeled chestnuts. An instant powdered version has become widely available already in Korea. Honey is added as sweetener Korean tiny Ginseng has a strong fragrance and taste. It is a special product of Korea which is good for physical strength. Certain studies have also found saponin in Ginseng to have anti-cancer properties. Korean ginseng has been identified with the highest saponin content and the best effects. Insamcha is served with pine nuts on top.

Ikasoomen refers to a popular Japanese dish made of finely cut fresh squid which looks like somen nooodles. It is a kind of Sashimi from Hakodate that is often eaten for breakfast. Squid should always be fresh and if so, it taste sweet. It is usually eaten with with wasabi soy sauce or ponzu sauce.

Impanadas d’anguille also known as Panada di anguille are puff pastry from

Inkalti refers to an Ilocano's molasses-based dessert; sweet snack made of rice balls which are dipped in boiling molasses. Bamboo sticks (usually used for barbecues) are used to take the rice balls out of the pan and in dipping process. It is the Ilocano version of "Swiss Fondue".

Other varities of foods dipped in molasses are sliced Saba (banana), Camote (sweet potato) and sliced male papaya trunk dipped all dipped in boiling molasses.

Inkalti is essentially foods  cooked on the table a la Fondue, as in rice balls (Inkalti nga Bilo-Bilo) , trunk of papaya (Inkalti nga Papaya), banana  (Inkalti nga Saba) .

Personal Note: I think I must go back to Ilocos and find out more about this food. I have been to Ilocos Sur several times, I spent one Christmas in Vigan, but I have never seen this food presented on any restaurants. Maybe I have to go farther north and visit again Ilocos Norte. I hope somebody can enlighten me, too about this Ilocano sweet snack. I am really very curious about this, especially the Inkalti nga Papaya as I didnt know that papaya trunks can be used as food.