Created by: SanjaMilovanovic44
Number of Blossarys: 5
English (EN) Anju is a general term for a Korean side dish consumed with alcohol (often Korean soju). Some of the dishes can also be ordered as an appetizer or as a main dish. These dishes differ from banchan ...
Basashi is a Japanese term for raw horse meat served as sashimi. The meat can be dipped in soy sauce with the addition of ginger and onions.
Ddeokbokki, or tteokbokki, is a popular Korean snack food commonly purchased from street vendors. The dish is quite spicy and made from sliced rice cake, meat, eggs and seasoning.
Hosomaki ("thin rolls") is a small cylindrical type of sushi with nori on the outside. Hosomaki ususally measure 2-3cm (1in) in diameter. In general, they hold just one filling such as tuna, ...
Jeon refers to many pancake-like dishes in Korean cuisine. Jeon can be made from several ingredients such as sliced meats, poultry, seafood and vegetables depending on the style and mixed with flour ...
No one knows where exactly, but it is said to have originated from either Netherlands or Sweden. Lye fish is a delicacy in the Scandinavian countries. It is cod or white fish dipped in lye. It has ...
Odori ebi (literally "dancing shrimp") is a Japanese sashimi dish. The dish contains baby shrimp that are dunked into sake in order to intoxicate it and are then eaten alive, still able to move its ...
