Glossary A

Albap refers to rice topped with fish roes. It is a rice dish from korea

Aejeojjim refers to Korean dish of "stuffed piglet". The piglet used in making Aejeojjim is a young, about two-month old which is stuffed with sticky/glutinous rice, nuts (chestnuts and walnuts), jujube, herbs and spices, like garlic, green onions, and ginger and other seasonings and then simmered for a long time until the meat is tender.

Agedashi Tofu refers to a Japanese food of deep fried tofu pieces, dipped into a soya based sauce with grated daikon radish and thin sliced negi (scallions) before being eaten.

Aekjeot is a Korean fermented Fish sauce used to season foods and as condiment. It is also called Ekjeot A good Aekjeot is Umami which means, it taste savory, salty, and even a little sweet.

Anago is the Japanese fish called Conger Eel. Grilled anago is one of the popular ingredient in making sushi

Aetang refers to clear meat-roll soup with mugwort. It is one of the foods from Seoul, Korea. Aetang which is one of the special dishes in springtime is made of young mugwort and meatballs made of beef boiled in clear stock. Mugwort is one of the representative vegetables of spring . It has an excellent aroma and is rich in minerals such as calcium and phosphorus, and vitamins A and C.