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In Korea, barley tea is called bori-cha (보리차), in which the native Korean bori (보리) means "barley" and Sino-Korean cha (Korean: 차; Hanja: 茶) shares the same Chinese character meaning "tea". In Taiwanese Hokkien, barley tea is called be̍h-á-tê (麥仔茶), in which be̍h-á (麥仔) means "barley" and tê (茶) means "tea".
In some cases, Japanese cuisine in Indonesia is often altered to suit Indonesian taste. Hoka Hoka Bento in particular is an Indonesian-owned Japanese fast food restaurant chain that caters to the Indonesian clientele. As a result, the foods served there have been adapted to suit Indonesians' taste.
A Japanese dinner Japanese breakfast foods Tempura udon. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Kukicha , or twig tea, also known as bōcha (棒茶), is a Japanese tea blend made of stems, stalks, and twigs of the tea plant. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to it being composed of parts of the plant that are excluded from most other teas.
Bori-cha (보리차): roasted barley tea; Oksusu-cha (옥수수차): roasted corn tea; Hyeonmi-cha (현미차): roasted brown rice tea; Sungnyung (숭늉): beverage made from the remainder of cooked, boiled, scorched rice removed from the cooking pot, mixed with water and boiled into a soup. Yulmu-cha (율무차): Coix lacryma-jobi var. ma-yuen tea
Gyepi-cha, made with cinnamon; Jeho-tang, made with various traditional medicine was considered the best summer drink at Korean royal court. The cold drink is made with honey, water and the powders of dried and roasted Prunus mume fruits, Amomi Semen, Sandalwood Red, and Amomum tsao-ko. Misam-cha, made with Ginseng radicle
Bori-cha, an infusion made from toasted barley; Genmaicha, a Japanese tea made from toasted brown rice mixed with green tea; Hyeonmi-cha, a Korean infusion made from toasted brown rice; Korean cuisine; Oksusu-cha, a Korean infusion made from toasted corn; Roasted grain beverage; Sikhye, a sweet Korean drink made from rice
Gakjeochong, a Goguryeo tomb, shows a knight drinking tea with two ladies (5-6th century). According to the Record of Gaya, cited in the Memorabilia of the Three Kingdoms, the legendary queen Heo Hwang-ok, a princess of the State of "Ayuta" (theorized to be Ayodhya, India), brought the Camellia sinensis (var. assamica) tea plant from India to Korea and planted it on Baegwolsan, a mountain that ...