Glossary I

The food glossary +++ Popular Articles: 'Impressum', 'Ingredient', 'Indonesian'
Ika No Kakiage is a Japanese dish of fried squid

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.
Insamju refers to Ginseng wine. It is a kind of liquor fermented with ground ginseng . It can also be made by adding a pouch of ginseng as flavoring to a wine that has already been made
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.

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

Iidako is the Japanese word for "baby octopus" , usually poached and made into a nice dish with other ingredients.

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