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20 relations: Amazake, Aspergillus oryzae, By-product, Cơm rượu, China, Chinese cuisine, Dongzhi Festival, Fermentation starter, Glutinous rice, Jiuqu, List of Chinese desserts, List of Chinese soups, List of desserts, Mijiu, Osmanthus fragrans, Rice pudding, Sikhye, Tangyuan (food), Tapai, Yeast.
Amazake
is a traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice.
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Aspergillus oryzae
Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū.
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By-product
A by-product is a secondary product derived from a manufacturing process or chemical reaction.
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Cơm rượu
Cơm rượu also known as rượu nếp cái is a traditional dessert from Southern Vietnam, made from glutinous rice.
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China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Dongzhi Festival
The Dōngzhì Festival or Winter Solstice Festival is one of the most important festivals celebrated by the Chinese and ethnic Chinese in East Asia during the Dongzhi solar term (winter solstice) on or around December 22 (according to East Asia time).
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Fermentation starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and fermented drinks.
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Glutinous rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.
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Jiuqu
Jiuqu (simplified Chinese: 酒曲; traditional Chinese: 酒麴; pinyin: Jiǔ qū) is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages.
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List of Chinese desserts
Chinese desserts are sweet foods and dishes that are served with tea, along with meals.
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List of Chinese soups
This is a list of notable Chinese soups.
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List of desserts
A dessert is typically the sweet course that concludes a meal in the culture of many countries, particularity Western culture.
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Mijiu
Mijiu is a Chinese rice wine made from glutinous rice.
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Osmanthus fragrans
Osmanthus fragrans (lit. "fragrant osmanthus"; Chinese: 桂花, guìhuā, and 木樨, mùxī;; 木犀, mokusei; सिलंग, silang), variously known as sweet osmanthus, sweet olive, tea olive, and fragrant olive, is a species native to Asia from the Himalayas through southern China (Guizhou, Sichuan, Yunnan) to Taiwan and southern Japan and southeast Asia as far south as Cambodia and Thailand.
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Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.
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Sikhye
Sikhye (also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert.
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Tangyuan (food)
Tangyuan or tang yuan is a Chinese dessert made from glutinous rice flour mixed with a small amount of water to form balls and then either cooked and served in boiling water or sweet syrup (sweet ginger syrup, for example), or deep fried.
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Tapai
Tapai (also tapay or tape), is traditional fermented rice found throughout much of Southeast Asia and parts of East Asia, especially in Austronesian cultures.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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