Unexpectedly, Korean food.jpg.jpg

(1)It’s a traditional Japanese dish called soba, which is a two-way noodle dish with udon
(2)In 1958, a food dictionary written by Tegishu Motoyama said that a monk named Wonjin from Joseon delivered soba to Japan during the Edo period, but I did a survey to make it more clear
(3)It seems to have spread to Edo, but Tegishu Motoyama’s records the theory that buckwheat noodles were distributed in Japan by a monk Wonjin of Joseon visiting Dongdaesa Temple in Namdo in the early days of the Edo period and teaching how to mix flour with buckwheat powder Professor Lee Seong-woo, who wrote the history of Korean cuisine and culture, questioned whether the buckwheat noodles that appeared in the records of the Yuan Dynasty in China were also crossed from Korea based on old Chinese literature and poetry Anyway, middle school
(4)The number that we thought of as the origin of buckwheat noodles at Hanyang University, the late Lee Sung-woo, one of Korea’s top authorities in this field, was the original
(5)I’ve been to Japan a lot. I’ve covered a lot of things, but I have another purpose
(6)Noodles! We went to eat noodles. The hometown of the world’s top 3 noodles
(7)Except for Korea, Italy, China, and Japan
(8)China is the best in many ways. In Japan, with the compressed version
(9)You can see that Korea’s noodle culture has a lot of influence from China
(10)I got it, and I gave it to JapanMonk Wonjin is the master of Japan’s
(11)It’s widely believed that Japan delivered soba, or buckwheat noodles
(12)Chef Park Chan-il wrote this column, too
(13)I’ve done
(14)The first time I made buckwheat noodles into noodles in Japan was radish in 1600
(15)There are rumors of the Ryeopgamakura period or the origin of 800 A.D. in Japan
(16)Even credibility is excluded due to negative records
(17)Grind the chajo on a millstone and stick out the powder
(18)Put the same amount of sun-dried ingredients and make noodles
(19)Another way is to put the tide in the water wall and spring and fall on the 7th
(20)In the first winter, the first group of 15 dongs will be so good that they won’t come
(21)Put it on a sieve and put it on a sieve
(22)When the water becomes clear and the powder gets tangled, roll it up and dry it on top of the brush
(23)If it’s a garuset, mix one mung bean and mix it with 31% powder
(24)make noodles
(25)● Another way. Buckwheat flour and elm powder 楡 Wash hands
(26)I’m going to mix them
(27)Another way. If it’s two pieces of flour, mix one piece of bean powder
(28)Another way is to mix two pieces of bean powder with one piece of flour
(29)They boil it in stolen water and serve it together, and it’s called Duseung Kongguksu
(30)However, it seems to have become buckwheat noodles even in the 450s, considering that it came out in the early Joseon Dynasty
(31)It’s common to eat
(32)Korea looks like it’s almost there
(33)Wash the outside buckwheat and don’t dry it too much
(34)Damp Harry by spouting water on the rice before beating the horse properly
(35)Peel off the mung bean egg, wash it clean, and the baby’s
(36)After draining the water, five heads of rice mixed with water-impregnated Bokja and crushed it
(37)Poke the rice mill gently and sift the powder
(38)Play around with the key, white crumbs at the end
(39)It’s Kanao. I’ll collect them separately
(40)The powder is very white, so if you knead the noodles in hot water and press it, it becomes a clean side, so when you knead it
(41)white and white

(1)1598-1680 Janggyehyang Food Dimibang
(2)It is also introduced in the Food Dimibang
(3)Therefore, I am not sure if Wonjin really decided it, but the theory of origin of Joseon that the monk of Joseon handed it down seems to be quite accurate
(4)In Japan, it is said to be the origin and peak of Japanese noodle dishes, but it is not a free-to-evolve noodle dish like ramen udon because it has been completed for hundreds of years since the time, but it is famous for its cold buckwheat noodles
(5)In addition, it may have a better way to eat traditional Korean food because it is the same as the original form that was delivered directly
(6)For your information, the ratio given by Monk Wonjin is the ratio of buckwheat 8 flour 2, so this is the original ratio
(7)Conclusion: Soba originated in Joseon

(1)ELULESH PAN 2023-08-27 233213170
(2)Best 1
(3)Since it’s a neighboring country, there are many cultures that go back and forth, and there are many hits in neighboring countries. Kimbap and fish cake came from Japan, but yakiniku pollack roe went from Korea, so move 6R
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(5)Large Bat 2023-08-27 2303859470
(6)Best 2
(7)It’s hard to tell who was the origin of the food legend. Some Japanese sashimi came down from Mongolia to Malyukhoe, and Japan couldn’t eat raw fish, but the history of food is so diverse that there is sushi sushi on pickled fish
(8)This is five