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  2. Wotou - Wikipedia

    en.wikipedia.org/wiki/Wotou

    It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After ...

  3. Kyabetsu Tarō - Wikipedia

    en.wikipedia.org/wiki/Kyabetsu_Tarō

    Kyabetsu Tarō (Japanese: キャベツ太郎, Tarō being a common Japanese male first name) is a Japanese snack food made by the Kadō (菓道) company of Ibaraki Prefecture. [1] It consists of balls of corn [2] about 3 cm in diameter flavoured with small pieces of nori and Japanese brown sauce. It is a relatively low cost snack aimed at children.

  4. Mizuame - Wikipedia

    en.wikipedia.org/wiki/Mizuame

    Some Mizuame are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup [1] which consists mainly of maltose. [2]

  5. 4 Types of Corn and How to Use Them - AOL

    www.aol.com/lifestyle/4-types-corn-them...

    mtreasure/Getty Images. 2. Dent. Common Varieties: Blue Ridge White Capped, Jimmy Red, Cocke’s Prolific Best For: flour, coarse grits, livestock Dent corn is a widely grown type of field corn ...

  6. Ta-no-Kami - Wikipedia

    en.wikipedia.org/wiki/Ta-no-Kami

    Ta in Japanese means "rice fields". Ta-no-Kami is also called Noushin (kami of agriculture) or kami of peasants. Ta-no-Kami shares the kami of corn, the kami of water and the kami of defense, especially the kami of agriculture associated with mountain faith and veneration of the dead (faith in the sorei).

  7. Karaage - Wikipedia

    en.wikipedia.org/wiki/Karaage

    Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch, and frying

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  9. Corn tea - Wikipedia

    en.wikipedia.org/wiki/Corn_tea

    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]

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