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In Chinese slang, "kelp" (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: hǎi dài), is used to describe an unemployed returnee. [clarification needed] It has negative overtones, implying the person is drifting aimlessly, and is also a homophonic expression (Chinese: 海待; pinyin: hǎidài, literally "sea waiting").
Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. [1] It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).
Saccharina japonica is a marine species of the Phaeophyceae (brown algae) class, a type of kelp or seaweed, which is extensively cultivated on ropes between the seas of China, Japan and Korea. [1] It has the common name sweet kelp. [2] It is widely eaten in East Asia. [3]
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
Rooster. Birth years of the Rooster: 1921, 1933, 1945, 1957, 1969, 1981, 1993, 2005, 2017 Next year of the Rooster: 2029 One can literally and figuratively set their clock by the Rooster, a sign ...
Other kinds of dashi are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resulting broth. Kombu dashi is made by soaking or gently simmering kelp in water; soaking is traditional and fit for making baby food while simmering is a more modern practice. Kombu dashi ...
Merriam-Webster's Dictionary suggests kombucha in English arose from misapplication of Japanese words like konbucha, kobucha 'tea made from kelp', konbu, from kobu 'kelp', + cha 'tea'. [26] The American Heritage Dictionary notes the term might have originated from the belief that the gelatinous film of kombucha resembled seaweed.
Kelp tea is thought to have been drunk from quite a long time ago [2] because "the Japanese have incorporated kelp and seaweed into their diets for 1,500 years". [2] [9]It is said that, in 951, Kūya made a statue of the Ekādaśamukha to cure an epidemic that was spreading in the capital and went around the city giving oo-buku-cha to the sick.