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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".
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.
Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. At the end of the Kofun Period and beginning of the Asuka Period, Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited.
10 Most Overrated Foods We live in a society that gets incredibly excited about food trends. So much so, that sub-cultures based around popular food trends emerge regularly.
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
Traditional - Food originating from local ingredients before the days of refrigeration Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
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.
pike conger - in Kyoto-style cuisine, also as high-end surimi. pufferfish - flesh, skin, soft roe eaten as sashimi and hot pot (tecchiri); organs, etc. poisonous; roe also contain tetrodotoxin but a regional specialty food cures it in nuka until safe to eat.