Artemisia princeps | |
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Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Asterids |
Order: | Asterales |
Family: | Asteraceae |
Genus: | Artemisia |
Species: | A. princeps |
Binomial name | |
Artemisia princeps | |
Synonyms [1] | |
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Artemisia princeps, also commonly called yomogi, [2] [3] [4] Japanese mugwort, [3] [5] [6] [4] Korean wormwood, [7] Korean mugwort [8] or wormwood [9] in English, is an Asian plant species in the sunflower family, native to China, Japan and Korea. [4] [10] It is a perennial, very vigorous plant that grows to 1.2 meters. This species spreads rapidly by means of underground stolons and can become invasive. It bears small, buff-colored flowers from July to November which are hermaphroditic, and pollinated by wind. [11] The leaves are feather shaped, scalloped and light green, with white dense fuzz on the underside.
Artemisia princeps is native to China, Japan and Korea. [12] [4] It has been introduced into Belgium and the Netherlands. [12] It grows in a variety of habitats including roadsides, slopes, valleys, and riverbanks. [13]
Leaves and young seedlings can be eaten raw or cooked. [14] They can also be used in salads and soups after removal of the bitterness.[ how? ]
In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi (草餅) or yomogi mochi (蓬餅), [15] or rice flour dumplings called kusa dango (草団子). [16] [6] The young leaves can be lightly boiled before being pounded and added to impart a pleasant colour, aroma and flavour. [16] Because of this use, the Artemesia plant is also called mochigusa (餅草, though it is also called mogusa in reference to its use in moxibustion). [17] [18] The plant is also actively grown in the state of Hawaii, and used for making the herbal mochi by residents of Japanese descent. [19]
The leaves are occasionally blanched and added to soups or rice in Japanese cuisine. [20] [21]
Mugwort, referred to as ssuk (쑥) in Korean, [7] is widely used in Korean cuisine as well as in traditional medicine (hanyak). In spring, which is the harvesting season, the young leaves of mugwort are used to prepare savory dishes such as jeon (Korean-style pancakes), ssuk kimchi , (쑥김치), ssukguk (쑥국, soup made with ssuk). Most commonly, however, fresh mugwort as well as dried leaves ground into powder are a characteristic ingredient in various types of tteok (rice cakes). [22] Today, ssuk also adds flavor and color to more contemporary desserts and beverages, e.g. ice cream, breads, cakes, mugwort tea ( ssukcha 쑥차) and ssuk latte (쑥라떼).
Artemisia princeps is one of the species of mugwort used as in moxibustion, [23] a traditional medical practice of China, Korea, Mongolia, Tibet, Nepal and Vietnam.
In China it is known as huanghua ai (黄花艾, literally yellow-flower mugwort). [24]
In Korea, it is called ssuk (쑥) or tarae ssuk (타래쑥) [24] which is deeply related to Dangun Sinhwa (단군신화), legend of Gojoseon, the first Korean kingdom. To the ancient people in Korea, ssuk was one of the foods that was believed to have medicinal or religious value. [25] In the foundation myth of Gojoseon in 2333 BCE, eating nothing but 20 cloves of garlic and a bundle of ssuk for 100 days let a bear be transformed into a woman. [25]
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods.
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.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
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.
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. 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.
Mugwort 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.
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.
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 (Korean: 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.
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