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Ogok-bap [2] (오곡밥) or five-grain rice [2] is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. [3] It is one of the most representative dishes of Daeboreum , the first full moon of the year in the Korean lunar calendar . [ 4 ]
Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans. [13] Okayu – the name for the type of congee eaten in Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking ...
The earliest usage of the term "five grains" is found in the Analects and does not list which grains it refers to. [3] The first lists of the five grains appear in the Han dynasty. [3] The Classic of Rites lists soybeans (菽), wheat (麥), proso millet (黍), foxtail millet (稷) and hemp (麻). [4]
The name, Gokabou, means that five grains are a family's treasure. It is also one of the special products of the Kazo city and has been sold for the past 150 years. [2] Since it is a storable sweet, it became popular as a souvenir sweet and spread through Japan. The process for making the sweet entails a unique and traditional technique.
Cơm tấm (Vietnamese: [kəːm tə̌m]) is a Vietnamese dish made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice. [1] [2] Although there are varied names like cơm tấm Sài Gòn (Saigonese broken rice), particularly for Saigon, [1] the main ingredients remain the same for most ...
Chametz is a product that is both made from one of five species of grain and has been combined with water and left to stand raw for longer than eighteen minutes (according to most opinions) and becomes leavened. [1] [4] All fruits, grains, and grasses for example naturally adhere wild yeasts and other microorganisms.
Traditionally there were five granular and storable staple food crops in China. Known as the "Five Grains", specific lists vary, but generally they include various seeds from the cereal, bean, and sometimes other families.
Japgok-bap (mixed-grain rice) is a bap including short-grain white and brown rice, green peas, adzuki beans, black soybeans, yulmu (Coix lacryma-jobi var. ma-yuen), black glutinous rice, barley and sorghum. The dried mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the ...