Danja (food)
From Infogalactic: the planetary knowledge core
| Origin | |
|---|---|
| Place of origin | Korea |
| Type | Rice cake |
| Danja | |
| Hangul | 단자 |
|---|---|
| Hanja | 團子 |
| Revised Romanization | danja |
| McCune–Reischauer | tanja |
Danja is a Korean rice cake. There are a lot of types of Danja. [1][2][3]
Variety
- Daechu danja, made with jujube,[4]
- Ssukguri danja, made with Artemisia princeps var. orientalis,[5]
- Bam danja, made with chestnut[6]
- Yuja danja, made with yuzu,[7]
- Eunhaeng danja, made with Gingko seeds[8]
- Geonsi danja, made with gotgam, dried persimmon[9]
- Yulmu danja made with Job's tears[10]
- Seogi danja made with seogi (Umbilicaria esculenta).[11]
References
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Korean cuisine-related article is a stub. You can help Wikipedia by expanding it. |
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This dessert-related article is a stub. You can help Wikipedia by expanding it. |
