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Sweets

Miyoko Matsuzaki

     　Good afternoon everyone!! This time is final blog. So, I would like to talk about Chinese sweets and Korean sweets. I had told about sweets of two countries until before blog. However, there are a lot of sweets which I had not told about yet. So, I want to write about a lot of sweets as much as possible.

 

     The black sesame rice porridge which puts a dumpling with sweet taste and is eaten is the traditional China dessert.  Since these sweets warm the body, they are eaten especially with the table of the Han race of winter. It is a digression about black sesame. Black sesame is introduced to the oldest book on medicine "神農本草経" in the world as food which promotes the health of mind and body. Black sesame is recorded as food which protects a liver, the heart, a lung, etc., reinforces physical strength, and it not only heightens concentration, but makes the body light.

 

       There is a dessert to drink in South Korea. Since it is called tradition tea, these are all sweet fundamentally, and if drinking it after eating hot Korean cuisine, they will make the inside of a mouth mellow. And since vegetables, fruit, etc. are used, it is very healthy. I explain two kinds of tradition tea.

 

      Firstly, I explain tradition tea called shikke. Shikke is a sweet drink which is in South Korea for many years, and it drinks as a dessert. Although it is called "sweet drink made from fermented rice", this is used also as language by means of which alcohol points out the drink contained a little. Shikke is made from the boiled rice and malt which were mainly steamed. The South Korean ancestor made and drank this sweet, in order to help after a meal and digestion. Moreover, when ancestors drank this in winter, they floated pine nuts on this and drank, but it is the wisdom for making it drink slowly to float pine nuts on this, in order to break the belly, when a cold drink is drunk in a hurry.

 

Sujyonga(水正果) is bitter-sweet flavor tradition tea. Pine nuts are floated on this. The South Korean ancestor often made as savory after a meal, and drank. It mainly drinks on lunar-calendar January 1. The sweet taste of a soft dried persimmon and the scent of cinnamon and a ginger harmonize well, and a characteristic scent is the feature.

 

 

That’s all! Thank you for reading my blog!