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Bottled barley tea is sold at supermarkets, convenience stores, and in vending machines in Japan and Korea. Sold mostly in PET bottles, cold barley tea is a very popular summertime drink in Japan. [4] In Korea, hot barley tea in heat-resistant PET bottles is also found in vending machines and in heated cabinets in convenience stores. [10]
A more extensive list can be found in: Korean tea, See also: Korean tea ceremony. Boricha, made from barley; Green tea (녹차 [nokcha]), a staple of tea culture across East Asia; Oksusu cha, made from boiled roasted corn kernels; Sungnyung made from boiled toasted rice; Yulmu cha, made from the yulmu (Coix lacryma-jobi var. ma-yuen) grains
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
Chalbori-ppang (찰보리빵; lit. glutinous barley bread) is a South Korean confection, consisting of two small pancakes made with glutinous barley flour wrapped around a filling of red bean paste. [1]
Oksusu-cha (옥수수차) or corn tea is a Korean tea made from corn. [1] While oksusu-suyeom-cha (옥수수수염차) or corn silk tea refers to the tea made from corn silk, oksusu-cha can be made from corn kernels, corn silk, or a combination of both. [2] The caffeine-free infusion is a popular hot drink in winter. [1]
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
Records of sungnyung can be found in the late Joseon era documents of Imwon Gyeongjeji (임원경제지).. Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. [2]
Hyeonmi-cha can be blended with nokcha (green tea) to produce hyeonmi-nokcha (brown rice green tea). In Japan , a similar green tea is called genmaicha , which is a cognate of hyeonmi-cha . Bori-cha , memil-cha , and oksusu-cha are other traditional Korean teas prepared in a similar way with barley , buckwheat , and corn .