Mochi, is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Moxibustion is a traditional Chinese medicine therapy which consists of burning dried mugwort on particular points on the body. It plays an important role in the traditional medical systems of China, Japan, Korea, Vietnam, and Mongolia. Suppliers usually age the mugwort and grind it up to a fluff; practitioners burn the fluff or process it further into a cigar-shaped stick. They can use it indirectly, with acupuncture needles, or burn it on the patient's skin.
Wagashi is a traditional Japanese confection that is often served with green tea, especially the type made of mochi, anko, and fruit. Wagashi is typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in Japan.
Traditional Korean medicine refers to the forms of traditional medicine practiced in Korea.
Kusa mochi, also known as kusamochi or yomogi mochi (蓬餅), is a Japanese sweet. It is made from mochi and leaves of yomogi, also known as Japanese mugwort. Because Japanese mugwort is kneaded into the mochi, kusa mochi takes on a vivid green color. The greenness of it depends on the amount of Japanese mugwort blended in the mochi. It is also beneficial as medicinal food.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Korea and Japan. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì festival.
Mugwort or biboz is a common name for several species of aromatic flowering plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. In East Asia the species Artemisia argyi is often called "Chinese mugwort" in the context of traditional Chinese medicine, Ngai Chou in Cantonese or àicǎo (艾草) in Mandarin. Artemisia princeps is a mugwort known in Korea as ssuk (쑥) and in Japan as yomogi (ヨモギ). While other species are sometimes referred to by more specific common names, they may be called simply "mugwort" in many contexts.
Pseudognaphalium affine is a species of flowering plant belonging to the genus Pseudognaphalium. The species is widely distributed in East Asia, Southeast Asia, South Asia, Transcaucasus and Anatolia.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Artemisia argyi, commonly known as silvery wormwood or Chinese mugwort, is a herbaceous perennial plant with a creeping rhizome. It is native to China, Korea, Mongolia, Japan, and the Russian Far East. It is known in Chinese as àicǎo or ài yè or ài hao, in Japanese as Chōsen yomogi and in Korean as Hwanghae ssuk. It is used in herbal medicine for conditions of the liver, spleen and kidney.
Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi also traditionally eats at the Dongzhi Festival in Thailand, which is festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as using food coloring instead of natural color, using soy milk instead of Coconut cream, sliced Pumpkin to add inside rice balls, et cetera. There's other type of Bua loi in other country from China, Japan, Indonesia, Myanmar, Philippines, and Southern Vietnam. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.
Daifukumochi (大福餅), or daifuku (大福), is a wagashi, consisting of a small round mochi stuffed with a sweet filling, most commonly anko,. Daifuku is a popular wagashi in Japan and is often served with green tea.
Injeolmi is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
Red bean paste or red bean jam, also called adzuki bean paste or anko, is a paste made of red beans, used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
Ssukcha (쑥차), also called mugwort tea or wormwood tea, is a traditional Korean tea made from Korean mugwort. It is commonly consumed in both North and South Korea.
