Instruct: Given a question, retrieve relevant passages that answer the question.
Query: What goes into bibimbap?
Vegetables commonly used in "bibimbap" include julienned "oi" (cucumber), aehobak (courgette), "mu" (radish), mushrooms, "doraji" (bellflower root), and "gim", as well as spinach, soybean sprouts, and "gosari" (bracken fern stems). "Dubu" (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so adjacent colors complement each other. In the South Korean version, sesame oil, red pepper paste (gochujang), and sesame seeds are added.the Bibimbap meal includes meat, rice, sesame oil, vegetables, as well as gochujang which are presented as a single dish and eaten with chopsticks and spoons. The meal provides unique nutrition and flavor fused with attractive colors due to its rich ingredients. Furthermore, the ingredients have low calorie content, hence offer a healthy diet. The combination of vegetables, rice, fermented sauces and meat provides adequate fiber, carbohydrates and protein content. By harmonizing together various ingredients, bibimbap emerges as a unique meal that symbolizes the harmony and balance in the Korean culture.Bibimbap ingredients are rich in symbolism. Black or dark colours represent North and the kidneys – for instance, shiitake mushrooms, bracken ferns or nori seaweed. Red or orange represents South and the heart, with chilli, carrots, and jujube dates. Green represents East and the liver, with cucumber and spinach. White is West or the lungs, with foods such as bean sprouts, radish, and rice. And finally yellow represents the centre, or stomach. Foods include pumpkin, potato or egg.
In China and Japan, a similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce.
Fujimoto states that Kim Jong-il had a taste for "live fish" and expensive alcohol such as French wines and brandies, particularly Hennessy cognac, while claiming that both Jong-il and his third son, Kim Jong-un, "both like shark fin soup three times a week". According to Fujimoto, he would travel the world for Kim Jong-il, all expenses paid, purchasing Chinese melons, Czech beer, Uzbek caviar, Thai papayas and Danish pork. On one occasion, an envoy was sent to China to retrieve some McDonald's hamburgers. Kim's wine cellar is filled with 10,000 bottles, he said, and the banquets that Kim holds have lasted for four days. Fujimoto also said there is an institute based in Pyongyang staffed by 200 individuals devoted entirely to Kim Jong-il's diet, ensuring he eats the best and most healthy foods.
Tihlo, prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Jewish and Ethiopian Orthodox Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people.
Kombucha vinegar is made from kombucha, a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of bacteria. Kombucha vinegar primarily is used to make a vinaigrette, and is flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.
A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred to as the national dish. It is customarily served with "ikan bilis" or fried anchovies, peanuts, sliced cucumber, hard boiled eggs and sambal. Although it is often considered a breakfast dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly eaten at any time of the day. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang.
Since 1974, 800,000 bottles of Banana Flavored Milk are sold each day in Korea and around 6 billion bottles have been sold across the country. According to Binggrae, 150 billion Korean won worth of these bottles have been sold in 2014 only. The bottle's design is said to be inspired by traditional Korean jars. According to the company, it initially came up with a polystyrene bottle to differentiate its product from glass bottles and plastic packages that were prevalent milk containers in 1970s. The bottle has an overhanging lip which prevents the milk from dripping onto the drinker's face. Banana Flavored Milk got its flavor because the Korean government wanted to encourage Korean citizens to drink more milk. At the time Binggrae introduced its product, bananas were expensive and considered a luxury. They believed consumers would be enticed to purchase their milk for a taste of the fruit.
Gluten, especially wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite. This use of gluten is a popular means of adding supplemental protein and variety to many vegetarian diets.
The introduction of the USDA's food guide pyramid in 1992 attempted to express the recommended servings of each food group, which previous guides did not do. 6 to 11 servings of bread, cereal, rice and pasta occupied the large base of the pyramid; followed by 3 to 5 servings of vegetables; then fruits (2 to 4); then milk, yogurt and cheese (2 to 3); followed by meat, poultry, fish, dry beans, eggs, and nuts (2 to 3); and finally fats, oils and sweets in the small apex (to be used sparingly). Inside each group were several images of representative foods, as well as symbols representing the fat and sugar contents of the foods.
The business fable of The Chicken and the Pig is about commitment to a project or cause. When producing a dish made of ham or bacon and eggs, the pig provides the ham or bacon which requires his or her sacrifice and the chicken provides the eggs which are not difficult to produce. Thus the pig is really committed in that dish while the chicken is only involved, yet both are needed to produce the dish.
Other typical dishes are the montucas or corn tamales, stuffed tortillas, and tamales wrapped in plantain leaves. Honduran typical dishes also include an abundant selection of tropical fruits such as papaya, pineapple, plum, sapote, passion fruit and bananas which are prepared in many ways while they are still green.
Registered for the first time in Recife, state of Pernambuco, feijoada has been described as a national dish of Brazil, especially of Rio de Janeiro, as other parts of Brazil have other regional dishes. The Brazilian version of feijoada (feijoada brasileira) is prepared with black beans, a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet), bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). In some regions of the northeast, like Bahia and Sergipe, vegetables like cabbage, kale, potatoes, carrots, okra, pumpkin, chayote and sometimes banana are frequently added, at the end of the cooking, on top of the meat, so they are cooked by the vapors of the beans and meat stew.
The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as stir-fried, chopped collard greens and manioc flour.
Milk basic protein (MBP) is a fraction of whey protein found in milk. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase, with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction. MBP has been evaluated for safety and is intended for use as a dietary ingredient. It is approved in Japan as a functional food ingredient in tofu and nattō.
The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, tomatoes, Swiss cheese, and sliced pickles. "Twaróg," a Polish cheese, is the breakfast classic and comes in many forms. "Twaróg" can be eaten plain, with salt, sugar, or honey, or it can be mixed with chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.
Other popular dishes include "carne asada" (roasted meat); chicken with rice and corn; fried fish with pickled onions; and fried or baked plantain. In the coastal areas and in the Bay Islands, seafood and meats are sometimes prepared with coconut milk.
The "baleada" is a representative dish of the Honduran gastronomy. It consists of a flour tortilla which is folded and filled with refried beans, "quesillo" cheese or Parmesan cheese or sour cream. Roast meat or scrambled eggs may be added.
Nakiri bōchō (, translation: knife for cutting greens) and usuba bōchō (, thin knife) are Japanese-style vegetable knives. They differ from the "deba bōchō" in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the "deba bōchō" is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The "nakiri bōchō" and the "usuba bōchō" have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
"Nasi lemak" (coconut milk and pandan leaf) is the most popular coconut rice recipe in Malaysia. It is considered a national dish of Malaysia.
Brazilian cuisine varies greatly by region, reflecting the country's varying mix of indigenous and immigrant populations. This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as beiju, feijão tropeiro, vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine).
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also the native dish in neighbouring areas with significant Malay populations such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. "Nasi lemak" can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with "nasi dagang", sold in the Malaysian east coast states of Terengganu and Kelantan (and its kindred region in Pattani, Yala and Narathiwat in Thailand and Natuna in Indonesia), although both dishes are often served for breakfast. However, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.
Among the numerous laws that form "kashrut" are prohibitions on the consumption of certain animals (such as pork and shellfish), mixtures of meat and milk, and the commandment to slaughter mammals and birds according to a process known as "shechita". There are also laws regarding agricultural produce that might impact the suitability of food for consumption.
The exact origin of bibimbap is unknown. People could have started mixing bap (rice) with banchan (side dishes) after the outdoor "jesa" (rites), such as "sansinje" (rite for mountain god) or "dongsinje" (rite for village god), where they needed to "eat with the god" but did not have as many dishwares as in home. Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an "jesa" (ancestral rite) in a bowl before partaking in it.
Hoe-deopbap () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed "saengseon hoe" (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and "chogochujang" (a sauce made from vinegar, "gochujang", and sugar). The fish used for making "hoedeopbap" is generally either halibut, sea bass, rockfish, tuna, salmon, or whitefish.
In "Collected Works of Oju" written by Yi Gyu-gyeong (1788–1856), recorded varieties of bibimbap, such as vegetable bibimbap, miscellany bibimbap, hoe bibimbap, shad bibimbap, prawn bibimbap, salted srhimp bibimbap, shrimp roe bibimbap, marinated crab bibimbap, wild chive bibimbap, fresh cucumber bibimbap, gim flake bibimbap, gochujang bibimbap, soybean sprout bibimbap, and also stated that bibimbap was a local specialty of Pyongyang, along with naengmyeon and gamhongno.
In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap. In 2011, the dish was listed at number 40 on the "World's 50 most delicious foods" readers' poll compiled by CNN Travel.