Insamcha (Ginseng Tea) refers to a Korean tea traditonally made by simmering a mixture of ginseng, jujubes, and peeled chestnuts. An instant powdered version has become widely available already in Korea. Honey is added as sweetener Korean tiny Ginseng has a strong fragrance and taste. It is a special product of Korea which is good for physical strength. Certain studies have also found saponin in Ginseng to have anti-cancer properties. Korean ginseng has been identified with the highest saponin content and the best effects. Insamcha is served with pine nuts on top.

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Ika-Geso is the Japanese word for "Squid's tentacles".

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Iidako is the Japanese word for "baby octopus" , usually poached and made into a nice dish with other ingredients.

Ikameshi refers to a Japanese dish of squid stuffed with rice. It is one of the most popular squid preparations in Japan.

Ikasoomen refers to a popular Japanese dish made of finely cut fresh squid which looks like somen nooodles. It is a kind of Sashimi from Hakodate that is often eaten for breakfast. Squid should always be fresh and if so, it taste sweet. It is usually eaten with with wasabi soy sauce or ponzu sauce.

Impanadas d’anguille also known as Panada di anguille are puff pastry from

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