| 翻訳と辞書 |
| Gim (Korean food) ： ウィキペディア英語版 |
Gim (food)
''Gim'' ((:ɡiːm); (朝鮮語:김)), also spelled as ''kim'',〔 Food and food products from seaweeds〕 is the Korean word for edible seaweed in the genus ''Porphyra''. It is similar to ''nori'', a Japanese word for this seaweed and used in the production of sushi in Japan, while it is used for ''gimbap'' in Korea. ''Porphyra'' is also called laver in English.
== History ==
The earliest mention of ''gim ''is recorded in the ''Samguk Yusa'' (hangul:삼국유사, hanja:) a document created during the Goryeo era documenting the history of the Three Kingdoms Period of Korean history covering 57 BCE to 668. The ''Samguk Yusa'' contains passages that record ''gim'' having been used as part of the dowry for Shilla royalty. It is conjectured, however, that'' gim ''of this period was harvested from rocks and driftwood rather than being cultivated.
From the mid-Joseon period there are records of gim in 15th century documents ''Gyeongsangdo Jiri Ji''(hangul:경상도지리지, hanja: ) and ''Sinjeung Dongguk Yeoji Seungnam'' (hangul:신증동국여지승람, hanja:). Gim is recorded as a regional delicacy.〔 (Gim ) at Encyclopedia of Korean Culture〕
Many legends about the etymology of the word ''gim'' are given. One version explains that an old lady in the region of Hadong discovered a log covered in ''gim'' floating down the Seomjin River, which inspired her to cultivate it on upright bamboo support poles. Another legend says that the word "''gim''" was named after its creator, Kim Yeo-ik (김여익), who lived in the island Taeindo during the reign of King Injo, who was the first person to have cultivated ''gim'' after seeing a drifting oak branch covered in it.〔 Although the true origins of the term are unclear, records dating from the 17th century of Kim Yeo-ik indicate cultivating ''gim''. A monument in Taeindong, Gwangyang, is set up in his honor for these achievements.〔 (광양김시식지 ) at Doosan Encyclopedia〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Gim (food)」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|