| Revision as of 20:34, 30 November 2009 editCaspian blue (talk | contribs)Autopatrolled, Pending changes reviewers, Rollbackers35,434 edits ←Redirected page to Ssam | Revision as of 20:31, 12 January 2016 edit undoWikibreaking (talk | contribs)340 editsNo edit summaryNext edit → | ||
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| == Gimssam's history == | |||
| #REDIRECT ] | |||
| Gimssam is a food no longer eaten in South Korea today by that name. A food closely related to Gimssam is ]. There is a theory that Gimbap originated from Japanese Norimaki & Futomaki, but there is also a theory that Gimbap originated from Korean Gimssam. Gimssam predates Japanese Maki. Gimbap is a new terminology that was purified through language purification in Korea, which was done to get rid of the habitual use of Japanese words in Korean language. During the Japanese occupation, Korean had used Japanese language. Korean has purified the language on various everyday-life objects such as plates (from Obon to Jubsi) by converting or replacing Japanese words in Korean language. <ref> </ref> For Gimbap, the word was Norimaki. Some people claim that this purification is a proof how those objects originated in Japan. | |||
| There are claims that Kimbob is a modification of Norimaki. There are also claims that Korean Kimbob is not related to Norimaki either at all but evolved from traditional Korean food. There are also claims that Kimbob was an already existing Korean food & culture mutated by Norimaki particularly the cylindrical shape suspected as adopted from Norimaki. Those Korean evolution claims usually focus on how Kimbob significantly differs from Norimaki in many traits, which Kimxam is often attributed to. <ref></ref> Kimbob covers with oil & wraps abundant ingredients at the same time. "Korean origin is more persuasive than Japanese origin for Kimbob. (Korean Ethnicity Culture Encyclopedia, Korean Central Research Institute)". <ref></ref> | |||
| == How Gimssam is made == | |||
| In 1928 May 1st, a restaurant Myungwolkwan published articles “Korean Food Traits”. Among Myungwolkwan restaurant's articles, Xam type (there are many different wrapped foods in Korean food) was recorded including Kimxam. Quoting Kimxam, which was called Haetaepo meaning Nori (haetae) Maki (po) except that it was specifically written as Kimxam beside Haetaepo, “cover a paper of Kim with oil, then some salt & sugar. However, this process may be skipped”. <ref></ref> <ref></ref> There is a claim that the use of oiling is a new recipe created by editing Norimaki, but Kimxam already had this trait. Aside from the use of oil, the article also mentions Kim to be a form of paper. | |||
| Kimxam was eaten on Lunar January 15th when roughly 7 vegetables were eaten. Korean wrapping food style is that they can be either eaten together or wrapped inside the wrap. They are the taste of Korean anyway. According to Korean Cultural Encyclopedia’s published translation of 19th century’s book Donggooksesigi, Page 197, “Bak, cucumber, mushroom, etc dried vegetables & bean, pumpkin, radish, etc stored vegetables are called Mugen Namul; on this day, these Namul are made & eaten. Cucumber tip, eggplant skin, radish leaves are not thrown away but dried then eaten boiled. They say this prevents the heat. With Kim or leaf, rice is wrapped & eaten; this is called Bokxam. Hyungchosesigi says that 7 vegetables are used to boil a soup on Inil. In my guess, this culture seems to have moved to the Lunar January 15th into today's culture.” <ref></ref> | |||
| According to Korean Cultural Encyclopedia’s published translation of 1819’s Yulyangsesigi, P121, “on this day, inside Kim , Chi-namul vegetable & rice are wrapped; they say it is good to eat a lot; this is called Bokxam”. <ref></ref> Chi-namul is a vegetable similar to spinach. The record specifically said that it goes inside Kimxam, not outside. Hence, there are historical records that Kimxam (Bokxam wraps with either leaf or Kim; Kim wrap is called Kimxam) wraps rice & vegetables together. Kimxam was spread nationwide in Korea. Bokxam means luck wrap; Kimxam means Kim (seaweed) wrap. Also, Kimxam prohibits cutting when wrapping. “Kim wrapping Kimxam is not cut with a knife; the whole Kimg is used entirely; it is ripped roughly with hands when wrapping. Cutting with a knife is prohibited as it’s considered as harming crop.” <ref></ref> Kimbob evolved for the diversity in ingredients such as ham, tuna, meat, etc. | |||
| == Historically related products == | |||
| Gimbap is suspected to be connected to Korean Gimssam no longer eaten today by that name. Gimbap is similar to Japanese Futomaki & different from the general other types of Maki which were created from Futomaki. Other than Gimbap, Japan's Futomaki is similar to Gimssam. The reason Kimxam is similar to Norimaki is relevant to the claim that Norimaki’s root is Korean Kimxam. Quoting from Korea Times as one example of such perception how Korean influenced Japan with that culture, “Japanese Norimaki should find its root in Korean Kimxam culture.” <ref></ref> Since Japan’s Norimaki started in the 19th century at the end of Edo era, Kimxam’s history (recorded even in 18th century Donggooksesigi) is older. <ref></ref> | |||
| Futomaki was eaten only in Japan’s Kansai region during Setsubun festival. This culture is said to have spread nationwide in Japan by 2000. The other Maki types started from Futomaki. Futomaki is also called Ehomaki. This means luck direction Maki. Futomaki is known to have prohibited cutting & to have used 7 ingredients. Futomaki was eaten only during this time; it is much later that Futomaki became a casual food. | |||
| For linguistic definitions, Kim & Nori mean seaweed; Bob means rice; Xam & Maki means wrap (or roll); Bok & Eho mean luck. Hence, Kimbap means "seaweed rice"; Kimxam means "seaweed wrap"; Norimaki means "seaweed wrap"; Bokxam means "luck wrap"; Ehomaki means "luck wrap". | |||
Revision as of 20:31, 12 January 2016
Gimssam's history
Gimssam is a food no longer eaten in South Korea today by that name. A food closely related to Gimssam is Gimbap. There is a theory that Gimbap originated from Japanese Norimaki & Futomaki, but there is also a theory that Gimbap originated from Korean Gimssam. Gimssam predates Japanese Maki. Gimbap is a new terminology that was purified through language purification in Korea, which was done to get rid of the habitual use of Japanese words in Korean language. During the Japanese occupation, Korean had used Japanese language. Korean has purified the language on various everyday-life objects such as plates (from Obon to Jubsi) by converting or replacing Japanese words in Korean language. For Gimbap, the word was Norimaki. Some people claim that this purification is a proof how those objects originated in Japan.
There are claims that Kimbob is a modification of Norimaki. There are also claims that Korean Kimbob is not related to Norimaki either at all but evolved from traditional Korean food. There are also claims that Kimbob was an already existing Korean food & culture mutated by Norimaki particularly the cylindrical shape suspected as adopted from Norimaki. Those Korean evolution claims usually focus on how Kimbob significantly differs from Norimaki in many traits, which Kimxam is often attributed to. Kimbob covers with oil & wraps abundant ingredients at the same time. "Korean origin is more persuasive than Japanese origin for Kimbob. (Korean Ethnicity Culture Encyclopedia, Korean Central Research Institute)".
How Gimssam is made
In 1928 May 1st, a restaurant Myungwolkwan published articles “Korean Food Traits”. Among Myungwolkwan restaurant's articles, Xam type (there are many different wrapped foods in Korean food) was recorded including Kimxam. Quoting Kimxam, which was called Haetaepo meaning Nori (haetae) Maki (po) except that it was specifically written as Kimxam beside Haetaepo, “cover a paper of Kim with oil, then some salt & sugar. However, this process may be skipped”. There is a claim that the use of oiling is a new recipe created by editing Norimaki, but Kimxam already had this trait. Aside from the use of oil, the article also mentions Kim to be a form of paper.
Kimxam was eaten on Lunar January 15th when roughly 7 vegetables were eaten. Korean wrapping food style is that they can be either eaten together or wrapped inside the wrap. They are the taste of Korean anyway. According to Korean Cultural Encyclopedia’s published translation of 19th century’s book Donggooksesigi, Page 197, “Bak, cucumber, mushroom, etc dried vegetables & bean, pumpkin, radish, etc stored vegetables are called Mugen Namul; on this day, these Namul are made & eaten. Cucumber tip, eggplant skin, radish leaves are not thrown away but dried then eaten boiled. They say this prevents the heat. With Kim or leaf, rice is wrapped & eaten; this is called Bokxam. Hyungchosesigi says that 7 vegetables are used to boil a soup on Inil. In my guess, this culture seems to have moved to the Lunar January 15th into today's culture.”
According to Korean Cultural Encyclopedia’s published translation of 1819’s Yulyangsesigi, P121, “on this day, inside Kim , Chi-namul vegetable & rice are wrapped; they say it is good to eat a lot; this is called Bokxam”. Chi-namul is a vegetable similar to spinach. The record specifically said that it goes inside Kimxam, not outside. Hence, there are historical records that Kimxam (Bokxam wraps with either leaf or Kim; Kim wrap is called Kimxam) wraps rice & vegetables together. Kimxam was spread nationwide in Korea. Bokxam means luck wrap; Kimxam means Kim (seaweed) wrap. Also, Kimxam prohibits cutting when wrapping. “Kim wrapping Kimxam is not cut with a knife; the whole Kimg is used entirely; it is ripped roughly with hands when wrapping. Cutting with a knife is prohibited as it’s considered as harming crop.” Kimbob evolved for the diversity in ingredients such as ham, tuna, meat, etc.
Historically related products
Gimbap is suspected to be connected to Korean Gimssam no longer eaten today by that name. Gimbap is similar to Japanese Futomaki & different from the general other types of Maki which were created from Futomaki. Other than Gimbap, Japan's Futomaki is similar to Gimssam. The reason Kimxam is similar to Norimaki is relevant to the claim that Norimaki’s root is Korean Kimxam. Quoting from Korea Times as one example of such perception how Korean influenced Japan with that culture, “Japanese Norimaki should find its root in Korean Kimxam culture.” Since Japan’s Norimaki started in the 19th century at the end of Edo era, Kimxam’s history (recorded even in 18th century Donggooksesigi) is older.
Futomaki was eaten only in Japan’s Kansai region during Setsubun festival. This culture is said to have spread nationwide in Japan by 2000. The other Maki types started from Futomaki. Futomaki is also called Ehomaki. This means luck direction Maki. Futomaki is known to have prohibited cutting & to have used 7 ingredients. Futomaki was eaten only during this time; it is much later that Futomaki became a casual food.
For linguistic definitions, Kim & Nori mean seaweed; Bob means rice; Xam & Maki means wrap (or roll); Bok & Eho mean luck. Hence, Kimbap means "seaweed rice"; Kimxam means "seaweed wrap"; Norimaki means "seaweed wrap"; Bokxam means "luck wrap"; Ehomaki means "luck wrap".