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Hwajeon
''Hwajeon'' ((:hwadʑʌn)) is a small, sweet pancake or ''tteok'' (rice cake) in Korean cuisine, made using any edible flower petals such as azalea or chrysanthemum; glutinous rice flour; and sugar. Its name means "flower cake" in Sino-Korean, and also can be referred to as ''kkot bukumi'' (꽃부꾸미), ''kkot jijimi'' (꽃지지미), ''kkot darim'' (꽃달임) in native Korean language.
==Hwajeon nori==
''Hwajeon'' was commonly eaten at ''hwajeon nori'' (화전놀이), a traditional custom held since the Goryeo dynasty (918-1392), literally meaning "flower cake play".〔(【引用サイトリンク】title=화전놀이 (花煎놀이), Hwajeon nori )〕 In spring, women went on a picnic carrying with them glutinous rice flour and ''beoncheol'' (번철, a thick frying pan (photo )) near a stream on ''Samjinnal'' which falls on every March 3 in the lunar calendar. They plucked azaleas or any available edible flowers at hand where they set up their picnic and made ''hwajeon'' with the ingredients. The version made with edible azaleas (''Rhododendron mucronulatum'') is called ''jindallae hwajeon'' (진달래화전) or ''dugyeon hwajeon'' (두견화전, ), and is regarded as the most representative hwajeon.〔 It was traditionally eaten together with ''jindallae hwachae'', or traditional punch consisting of the same flower floating in honeyed water or ''omija'' juice (''Schisandra chinensis'' berries).
Similarly, people enjoyed ''hwajeon nori'' in autumn as making another variety of ''hwajeon'' that is made with chrysanthemum flowers and leaves. It is called ''gukhwajeon'' (국화전) and consumed with ''gukhwaju'' (국화주, rice wine made with the flower), or ''yuja hwachae'' (yuzu punch). ''Gukhwajeon'' is closely related to the Korean traditional festival called ''Junggu'' (중구 重九) or ''Juyangjeol'' (중양절). It falls on every 9th day of September in the Korean calendar.〔(【引用サイトリンク】title=(Korean Food Culture Series - Part 3) Special Food for Seasonal Occasions )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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