Glossary I

The food glossary +++ Popular Articles: 'Impressum', 'Ingredient', 'Inihaw na Saba / Inihaw na Saging na Saba'

Icefish refers to rainbow "Smelt". various small round oily silver coloured seawater fish with a flavor similar to trout.

Ika-Geso is the Japanese word for "Squid's tentacles".

Ika No Kakiage is a Japanese dish of fried squid

Ikameshi refers to a Japanese dish of squid stuffed with rice. It is one of the most popular squid preparations in Japan.

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

  1. Insamju
  2. Insamcha
  3. Iidako
  4. Ikasoomen

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