{"id":281,"date":"2017-04-12T09:59:57","date_gmt":"2017-04-12T00:59:57","guid":{"rendered":"http:\/\/aizueiyou.jp\/?page_id=281"},"modified":"2018-03-30T10:36:09","modified_gmt":"2018-03-30T01:36:09","slug":"4-otane","status":"publish","type":"page","link":"https:\/\/aizueiyou.jp\/en\/4-otane\/","title":{"rendered":"4. Type of Panax ginseng"},"content":{"rendered":"

1) Red ginseng<\/p>\n

Panax ginseng<\/em> with root being peeled off, steamed using bamboo steamer and dried (Red ginseng from Japan). If steamed, it gets red.<\/p>\n

Root is being removed before drying for Chinese red ginseng and Korean red ginseng.<\/p>\n

\"\"<\/a><\/p>\n

2) Cut end<\/p>\n

Thin cut end being cut into round slices when the shape of thick part of ginseng is arrange to be used for the ingredient of red ginseng.<\/p>\n

\"\"<\/a><\/p>\n

3) White hair<\/p>\n

Root of the ginseng being washed carefully and dried.<\/p>\n

\"\"<\/a><\/p>\n

4) Red hair<\/p>\n

White root being steamed and dried.<\/p>\n

\"\"<\/a><\/p>\n

5) Steamed<\/p>\n

Ginseng being boiled for 20 minutes to an hour.<\/p>\n

It tastes sweet because the flavor remains and being saccharified.<\/p>\n

The unique process of Aizu.<\/p>\n

It tastes a soil of Aizu.<\/p>\n

\"\"<\/a><\/p>\n

6) Half dried<\/p>\n

Ginseng being dried without applying heat.<\/p>\n

The flavor remain.<\/p>\n

\"\"<\/a><\/p>\n

7) Red meat<\/p>\n

The root of ginseng being cut off and sorted.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

1) Red ginse […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"spay_email":"","_locale":"en_US","_original_post":"107"},"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P8BXYP-4x","jetpack-related-posts":[{"id":279,"url":"https:\/\/aizueiyou.jp\/en\/3-otane\/","url_meta":{"origin":281,"position":0},"title":"3. Property of Panax ginseng","date":"2017\u5e744\u670812\u65e5","format":false,"excerpt":"Panax ginseng can be categorized mainly into two t\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":277,"url":"https:\/\/aizueiyou.jp\/en\/2-otane\/","url_meta":{"origin":281,"position":1},"title":"2. Processing of Panax ginsen","date":"2017\u5e744\u670812\u65e5","format":false,"excerpt":"1) Washing Store water in a container and wash off\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/aizueiyou.jp\/wp-content\/uploads\/2017\/04\/3-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":672,"url":"https:\/\/aizueiyou.jp\/5-otane2\/","url_meta":{"origin":281,"position":2},"title":"5-2. Quantitative analysis of functional ingredients","date":"2018\u5e743\u670831\u65e5","format":false,"excerpt":"1) Purpose of the experiment Panax ginseng belongs\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":283,"url":"https:\/\/aizueiyou.jp\/en\/5-otane1\/","url_meta":{"origin":281,"position":3},"title":"5-1. Case study of functional research of Panax ginseng","date":"2017\u5e744\u670812\u65e5","format":false,"excerpt":"Measurement of temperature change on the body surf\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/aizueiyou.jp\/wp-content\/uploads\/2017\/04\/Figure1\u00ef\u00bc\u0088\u00e8\u008b\u00b1\u00e8\u00aa\u009e\u00e7\u0089\u0088\u00ef\u00bc\u0089.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":275,"url":"https:\/\/aizueiyou.jp\/en\/1-otane\/","url_meta":{"origin":281,"position":4},"title":"1. History and cultivation of Panax ginseng","date":"2017\u5e744\u670812\u65e5","format":false,"excerpt":"History Panax ginseng was originally produced in t\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/aizueiyou.jp\/wp-content\/uploads\/2017\/04\/1-300x239.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":992,"url":"https:\/\/aizueiyou.jp\/en\/h30jigyo-archieve-3\/","url_meta":{"origin":281,"position":5},"title":"3.\u3000Gastrological consideration to make use of ginseng for school lunch and the menu suggestions","date":"2019\u5e745\u67086\u65e5","format":false,"excerpt":"\u3010Development of lunch menus\u3011 3-1.\u3000The points focus\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages\/281"}],"collection":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/comments?post=281"}],"version-history":[{"count":3,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages\/281\/revisions"}],"predecessor-version":[{"id":599,"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/pages\/281\/revisions\/599"}],"wp:attachment":[{"href":"https:\/\/aizueiyou.jp\/wp-json\/wp\/v2\/media?parent=281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}