Best Squishies are the most popular toy in the world. They have been used for centuries in many cultures around the globe. In Japan they were called “kabuki” or “dumplings”. In China they were known as “baozi”, which means “little rice cakes”. These little rice cakes, with their round shape and soft texture, are still enjoyed today by some Chinese people. In India they were called “paniyar” or “rice crackers”. In Korea they were called “gukgi” or “candy bars”. In the United States, they were called “squishes” or “popcorn poppers.”
The first time I heard about these things was when my father gave me one of those little plastic bags. When I opened it up, there was a small bag inside with two tiny white pieces of candy. I thought it looked like popcorn but much smaller and softer. I ate them all up! My dad had given me a gift from him.
He loved popcorn so much that he would give away any kind of candy.
In Japan, the word “kabuki” literally means “a play with words”. Kabuki is a theatrical art form where actors make up stories using various tricks and lies. In Japan, the term kabuki has come to mean “playful lying”. People in Japan love playing games with each other. They like to tell each other little white lies, and then have fun watching each other try to figure them out.
I believe that Japanese people love little white lies because their country is so small, yet it has so many people in it. Just as a big family would lie to keep peace, the whole nation of Japan has come to love “little white lies.”
The Kabuki theater of Edo was traditionally a form of entertainment for common people.
The most common folk theater form in the Edo period was called “ningy?j?
ryu”, “theATER OF THE COMMONERS”. In this theater form, troupes of actors would travel from town to town providing excitement for the peasants. These troupes were very well-liked. They had no formal connection with the authorities, as they had in the puppet theater and no strict artistic rules like those of the hanamachi (the geisha districts). Troupes of actors were often formed into gangs to help fight off the bandits that roamed the countryside.
The word baozi is a generic term which encompasses a wide range of meat, vegetarian and even dessert dumplings. The main ingredients are usually minced pork or beef and sometimes mixed with vegetables. Some baozi may contain no meat at all. The meat is usually mixed with vegetables and/or spices, wrapped in dough and then boiled or steamed.
In Korea, gugji are sometimes filled with red bean paste, which is flavored with honey or ginger. One variety of gugji, called o-bokki, has a spiral shape that ends in a point at the top. They are filled with a mixture of sweet rice and mung beans.
The gugji are actually dumplings. The word guk means “interior” or “essence”, while the word gi means “skin”, so gugji can be understood to mean “filled skin.”
Best squishies come in various sizes. The smallest ones are about as big around as your pinky finger, and the largest ones are as big around as your arm. The smallest ones are so small that they are easily squished between your fingers. The large ones are not so easy to squish but are very fun to stretch!
Some of the squishies have neat designs on them. Others are plain. The plain ones are fun to paint and you can make them anyway you want. You could design them to look like monsters or animals, or just paint pretty pictures on them.
One type of squishy is very special. When you push on it, the squishy sinks inward and then slowly comes back to its original shape. It feels just like a real mushroom!
Takoyaki are a type of food that is very popular in the Kansai region of Japan. They are cooked in a special pan with small holes. The pan is called a takoyaki pan and it has the same name as the foods cooked in it.
Takoyaki are made from a batter made with flour, eggs, and water. The pan is heated up and pieces of octopus are placed in the holes. As the takoyaki cooks it turns into a ball-shape with a hole in the middle. This is because the batter cooks into a ball around the octopus.
Shumai are similar to other dumplings such as ravioli from Italy or empanadas from South America. They can be boiled, fried or steamed. They can also be eaten with different foods. They can be served in a Chinese soup, or even in a stir-fry.
In Korea, guk is the word for “soup”. Gukji is a soup made of meat, vegetables and noodles. The main ingredient in most gukji is mung bean noodles. Dried mung beans are soaked in water until they become soft. They are then cut up into small pieces and cooked in a soup.
Sometimes they are fried first before being put in the soup.
Bokkeum is another food that is very popular in Korea. It means “stir-fried”. The ingredients of bokkeum can be very simple, just vegetables, meat or seafood mixed with some sauce, garlic and pepper. It can also be very complex, with a large variety of different ingredients.
Gukbap is a one-dish meal like fried rice or pasta with sauce. It is cooked by placing the ingredients in a pot and cooking them together over a low heat until they are done. Gukbap is usually eaten with other dishes such as bibimbap, but it can be a complete meal by itself.
Porridge is a dish that has been cooked by humans for many thousands of years. It is made from boiling grains, legumes or other food such as milk or fruit until it becomes thick and soft. The word “porridge” comes from the old English word “porde”, which means “to crush”.
In Korea, one type of porridge is called oksusu. It is made from corn and sometimes a little sugar. It is eaten by many people as a meal in itself.
The two most popular types of kimchi in Korea are paechu and baechu. Paechu has a strong flavor and smell. It is made from brine in which large white Chinese cabbage leaves have been placed. It can be eaten by itself or used as an ingredient in other dishes such as kimchijjigae, which means “kimchi stew”.
Baechu is made from the ordinary common white cabbage that most people are familiar with. It has a mild flavor and little smell. The main ingredient of baechu kimchi is salt, but other ingredients are often added to give different flavors. These include ginger, garlic, onions and chili powder.
Bibimbap is a bowl of food with rice on the bottom, topped with meat and vegetables cooked in a sauce. The name means “mixed rice” because all the ingredients are mixed together before eating. It has a very distinctive taste because gochujang, a type of hot pepper paste, is usually added to the sauce.
Bulgogi is thinly sliced beef, marinated in a mixture of soy sauce, sugar, garlic and other ingredients such as sesame oil. It is traditionally cooked by placing the beef on top of a metal grill over a fire. This dish is served at many restaurants and enjoyed by many people.
Noodles have been eaten in Korea for many centuries. There are two types of noodles that are eaten in Korea today. The first type is called naengmyeon. These are very thin, soft and chewy noodles. They are served in a chilled meat broth, which is flavored with vinegar, garlic and ginger.
The second type is called kalguksu, which are long, thin and straight wheat noodles that are served in a meat or broth soup.
Korean culture is very different from the culture of western countries. In the West, people usually eat three large meals each day plus a snack or two in between. In Korea, meals are smaller and more frequent. Traditionally, Koreans have two main meals each day: one in the morning and the other in the evening. These are supplemented by several anju between these times.
Anju is the general name for snacks that are eaten with alcoholic drinks. These include peanuts, seeds, dried squid and a Korean version of pretzels. Other common foods that Koreans eat include yaksik and dduk.
Sources & references used in this article:
China Best Price Cnhtc Sinotruk HOWO 6X4 Tractor Head Truck 371HP by EE Garcia, C Kimura, AC Martins, GO Rocha… – Brazilian Archives of …, 1999 – Tecpar
Htw140/Jd Energy-Saving Hot Sale Plastic Injection Molding Machine Best Price by EE Garcia, C Kimura, AC Martins… – Brazilian Archives of …, 1999 – knozy.koom.ma
The Great White Gazette by EE Garcia, C Kimura, AC Martins… – Brazilian Archives of …, 1999 – knozy.koom.ma
funny feeling by AA Gonçalves – Brazilian Archives of Biology and Technology, 2009 – Tecpar