Cuisine—Korea
As was the case with other aspects of Korean culture, Korean cuisine developed under the strong influence of its powerful neighbor, China. Rice and fermented soybean products (soy sauce, soybean paste, and soybean curd, or tofu) occupy a prominent place in the diet of the Korean people. The use of chopsticks is another indicator of Chinese influence. The emphasis on five elements in Korean cuisine, for example, five flavors (salt, sweet, sour, hot, bitter) and five colors (red, green, yellow, white, black) has Chinese origins as well.
Rice and Meat
The technology of rice cultivation was brought to the northern parts.....
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