Glossary J
Deutsch: Japanisch / Español: Japonés / Português: Japonês / Français: Japonais / Italiano: Giapponese
Japanese in the food context refers to the culinary traditions and dishes originating from Japan, characterized by its emphasis on seasonality, quality of ingredients, and presentation. Japanese cuisine is known for its aesthetic form and healthful qualities, including a wide use of seafood, vegetables, and rice.
Japchae -bokkeum-deopbap refers to a Korean dish made of rice topped with rice topped with stir-fried noodles with vegetables
Jar yue yuen also known as Fried fish balls, a kind of dim sum made of bite-size balls of white-fleshed fish which deep-fried and serve with diffrent kinds of sweet and/or sour sauces
Jaridom is Jeju damselfish. Jaridom is rich in calcium and high in protein and is used to help patients recover from illness. Prominent dishes made from Jaridom include Jarimulhoe (raw Jaridom in a chilled broth), Jarigui (grilled Jaridom) and Jarijeotgal (pickled Jaridom).
Jaridom is declared as one of the seven (7) wonders of the jeju kitchen for 2014; one of the 7 delectable foods from Jeju after surveys were conducted with both tourists and Korean citizens.