Happy water soju

Post a Comment. I'm starving!!! For those who don't know Soju, it is the most popular alcoholic beverage in Korea. Traditionally, Soju is made from rice, wheat or barley but these days, the modern Soju is made with potatoes, sweet potatoes or tapioca. In Korea, Soju is traditionally consumed straight and gradually becomes modernized, famous and popular as a base spirit for cocktails and mixed drinks with fruits, fruit juice and even yogurt.

I bet you will ask If Soju is great being a part of an alcoholic fruity drink, why am I using Soju to cook chicken? This is why my husband was giving me a skeptical look when I bought a bottle of Soju specially to cook this chicken stew Well, guess what?

Korean Soju Chicken Stew. How can I be sure? My son ate lots of the stew for his dinner and he wasn't "drunk" afterwards. To cook this Soju chicken with a finishing alcoholic kick Now, are you curious enough to try cooking Soju chicken?

Never knew that Soju can make a chicken stew so yummy! Very comforting and delicious! I'm impressed with your Soju chicken. Not praising myself I'm impressed with the stew too! Here's a video showing I cooked this easy chicken dish.

Set aside. For the rest of the ingredients: 1 kg skinless boneless chicken thighs, cut into cm chunks 2 tbsp vegetable oil 1 x ml bottle Korean soju available at Asian markets 2 onions, peeled and cut into quarters 2 large potatoes, peeled and cut into 4 cm chunks 2 carrots, peeled and cut into 4 cm chunks salt and ground white pepper to taste spring onions, finely sliced to serve Combine chicken and marinade in a large bowl. Cover and refrigerate for at least 30 mins or more if desired.

Heat oil in a large cooking pot over medium-low heat. Remove chicken from the marinade and cook for mins in batches until lightly brown. Due to the presence of mirin and brown sugar in the marinade, it is important to cook the chicken with medium-low heat so that the chicken won't burn easily. Transfer the seared chicken into a plate. Return all of the chicken back into the cooking pot.Meanwhile, sake continues to gain popularity, with U. For some consumers, however, questions cloud these categories.

And how does soju play into things?

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Soju is a clear spirit that originated in Korea. It was traditionally made with rice but, ever since distilling rice was banned during the Korean War, distillers have used other grains and starches, such as wheat, sweet potatoes, and even tapioca. As a result, sojus vary in aroma and flavor. Soju is most often drunk straight with food, like wine, but is also used in cocktails, like a spirit. In New York and California, for examplesoju no more than 24 percent alcohol by volume can be sold under a beer and wine licensewhich is cheaper and easier for restaurants to acquire than a liquor license.

Shochu originated in Japan at least years ago. It shares certain characteristics with soju, including a similarly low ABV between 25 and 30 percent ABV on average and pronunciation. Shochu is also most commonly made from sweet potato imo-jochubarley mugi-jochuor rice kome-jochu. Top-quality shochu, called honkaku shochu, is single-distilled, allowing it to retain the flavors of its base ingredient. As such, a sweet potato shochu will taste very different from a rice shochu. Shochu is also most often consumed on the rocks, mixed with cold or hot water, or with fresh juice, which lowers the alcohol content even further to about 12 to 15 percent ABV, similar to a glass of wine.

The World's #1 Selling Liquor - SOJU in KOREA

It can also be used as a substitute spirit in classic cocktails like the Martini or Negroni. Nor is it Japanese vodka, or a distilled spirit of any kind. Sake has more in common with beer than any other alcoholic beverage. It is usually clear and still; but unfiltered sake is milky white, and some sakes are carbonated. Sake is best served room temperature.

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It can also be served cold or warm, though the latter is often reserved for cheaper, less refined sake. Finally, though Americans are often taught or tempted to pair their sake with sushi — or, shudderas part of a sake bomb — neither practice is common in Japan.

There, it is seen more as a palate cleanser, best enjoyed between meals or on its own. Sake quality and cost are all about the level of polish, or the amount the rice grains have been milled before brewing. All rice grains are polished about 10 percent before they reach a sake brewery. To make premium sake, brewers polish it further, to varying degrees. In his book The Year of Drinking Adventurously: 52 Ways to Get Out of Your Comfort ZoneJeff Cioletti breaks it down as follows: Sake brewed with rice polished to 70 percent its original size is generally referred to as either junmai or honjozo.In fact, most people, including experts, heavily debate what soju actually is; there is no legal definition for this clear spirit, and production does not have any standardized guidelines or rules.

You can make soju anywhere, from anything, and using any process. Soju was originally made from only rice, but most modern versions of soju are made from sweet potatoes or other starches, and are actually diluted.

The tubers are fermented, and the resulting 95 percent ethanol is then diluted with water to the necessary alcohol proof, which can range from Various sweeteners and flavorings are then added to make it palatable, and the result is the popular cheap soju that most people know today. The origins of the drink date back to the 13th century, during the Goryeo Dynasty, when Mongol invaders brought distilling techniques they had learned from Persia to the Korean peninsula.

The process begins with nuruk, a wild yeast starter culture, which is used to ferment rice. Then the resulting elixir, makgeolli, is then distilled to a clear liquid. Only pure white rice was used, which was an expensive and coveted ingredient; hence, soju was considered a luxury item. It quickly won favor among the wealthy upper class, who loved it—so much that alcoholism quickly became a problem, resulting in the government banning soju manufacturing in Still, consumption and production continued, in the form of a spirited home-brewing bootlegging culture.

During the Japanese occupation of South Korea, starting inrations and taxation made it virtually impossible for Koreans to make alcohol, especially from rice. These constraints paved the way for inexpensive sweet potatoes to be used, and introduced the dilution process—a way to create a cheap, bastardized version of soju.

Even though it hardly resembled the original product at all, it served its purpose during those strained times of poverty. After the occupation ended, producers began to distill soju again, but ultimately, further scarcity issues led the government to formally outlaw the use of rice for alcohol production in Not only did it ban the use of this precious white grain, but it also forbade all forms of distilled soju.

Manufacturers again were forced to turn to alternative cheap starches, such as wheat, barley, tapioca, molasses, and sweet potatoes, and dilution was reinforced as the norm. Thus, the soju we know now became the standard.

The government ban was finally lifted inand producers again began using rice and distillation techniques. But soju drinkers had already become accustomed to the cheap alternatives, so most producers stayed true to their low-cost recipes, only slightly tweaking their formulas to incorporate some rice. Having tried both types of soju, I find it hard to believe that they are called by the same name. For instance, Hwayo, a popular premium soju brand, uses only pure spring water and the highest quality rice from the Icheon region of Korea.

They age their distilled liquor in porous ceramic onggi jars, allowing it to breathe, while playing classical music to the vessels—apparently the musical vibrations aid in the oxygenation. The result is subtly fruity with light floral notes, a decidedly sophisticated product. It is reminiscent of vodka, but with a distinct flavor of its own, and comes in various ABVs.

I can gladly neck back shots of chilled Hwayo soju straight; it is smooth and clean with a tight finish.

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Diluted soju, on the other hand, tends to taste artificial, overly sweetened, and frankly, akin to cleaning solution. I admit I used to drink copious amounts of the stuff, especially as a poor student.

As I have gotten older, though, my tastes have changed and now I find it rather harsh. You can find soju on hip cocktail menus from Los Angeles to New York. I often substituted soju for vodka to create new drinkslike my famed kimchi Bloody Mary, and many bartenders are doing the same. In Korea, where business and social gatherings very much revolve around drinking, soju is a cultural cornerstone.

To do business together means to drink together, and the drink of choice is soju. These are considered a way to get to know someone better, an essential bonding exercise.Happy Water is sourced from a natural, self-replenishing mountain spring located on Mount Woodside in beautiful British Columbia, Canada.

Here's Everything You Need to Know About Soju, the National Drink of South Korea

Many water brands are harvested from foreign artesian wells or chemically treated tap water - even though the names they offer and the stories they tell may suggest otherwise. The naturally-occurring minerals and electrolytes in Happy Water give it the clean, soft taste that consumers everywhere are looking for.

These properties also result in optimum hydration, making Happy Water the perfect natural choice for athletes and active lifestyles everywhere. The easy-to-use spout allows you to pour a little or a lot and to conveniently make better tasting coffee and tea due to Happy Water's natural pH and naturally occurring minerals and soft properties.

Hero Image. Sustainably Sourced.

happy water soju

Sustainably Packaged. Doctors agree that staying hydrated is one of the easiest ways to promote health and well-being. Happy Water is so much more than optimum hydration: it's natural, sustainably sourced, sustainably packaged mountain spring water from one of the most pristine places on Earth: Canada. Why not make it Happy Water? All Rights Reserved.The thought of rice usually elicits visions of Japanese sushi and the core starch of inexpensive Chinese food.

But what about Korean booze? According to Drinks InternationalJinro Soju sold 71 million cases in —more than any other liquor brand in the world. The low-alcohol spirit has been distilled in Korea for hundreds of years, usually from rice or other grains. From the s to s, however, using rice to distill soju was banned by the South Korean government because of a nationwide shortage—but people still had to drink.

So soju distillers used sweet potatoes and other starches.

The Differences Between Soju, Shochu, and Sake, Explained

Some sojus, like Chamisul, are still made from sweet potatoes. Chill it, pour it in a shot glass and sip away until the bottle is dry. The next thing you know, the bottle is gone. Soh says the tradition of drinking a bottle of soju is ingrained from a young age. We serve each other and you have to pour it with two hands for older people and you have to receive it with two hands from the older people. There are a lot of little things like that. Despite its popularity in Korea and some other Asian countries, soju has had a hard time catching on in the U.

Some say it tastes too much like cleaning solution for Americans to fully appreciate its potential. Sure, there may be touch of astringency to it, but soju also has a vaguely sweet, milky flavor that makes drinking an entire bottle—the way Koreans traditionally do—easy. It pairs well with food, too. In the past few years, though, an increasing number of bars without full liquor licenses have started using soju to make cocktails.

Because its ABV typically falls between 16 and 45, much soju can technically be considered a rice wine—and able to bypass liquor licensing laws. But the power of soju in the hands of bars that focus strictly on cocktails and have the opportunity to pair it with other spirits creates a much different drinking experience. Higher-proof sojus tend to hold up better in cocktails and can be used in place of vodka, gin and whiskey.

Want to try making your own soju cocktails?

Why You Should Be Drinking Korean Soju Right Now

Read More.Our inspired interpretation of a modern Asian bistro. Our chefs focus on seasonal ingredients and contemporary techniques to create new savory dishes and update island favorites. Enjoy craft cocktails and Asian craft beers handpicked by our mixologist.

happy water soju

We hope to create a unique dining experience for our customers through our food and seamless service. Located in the newly developed Kapolei Commonsour space provides our guests a place to view the game or drink and eat with family and friends.

For large parties, book our Mezzanine and let's celebrate that special day! Baby lettuce, maui onion, grilled tofu, cherry tomato, cucumber, green apple, crispy wontons, sesame vinaigrette. House marinated pork belly, lettuce, ssam jjang, pickled red onions, kimchi, garlic stems. Japanese style fried chicken nuggets tossed in our garlic soy with furikake and spicy mayo sauce.

Coors Light Maui Brewing Co. We kindly ask for our customers to contact us for reservations. Affordable Family Packs and Soju Kits are available in addition to our take-out menu. Mahalo for your continued support. DB Grill Management order take-out close. Facebook Instagram. Home About us Menu reservations Press location order take-out. An Oahu native, Ed grew up around traditional Korean food. While attending college, he kept his focus on the culinary arts and spent most of his time working at different restaurants and learning from various chefs.

Ed is proud to bring locals his interpretation of island favorites. Happy Hour. Tofu Salad. Crispy Mandoo. Kimchi Pancake. Pork Belly Bao new.

Sizzling Ribeye. Pork Belly Lettuce Wraps new. Thai Fried Rice new. Duck Fat Fried Rice. Chicken Somen Salad new. Chicken Karaage Bowl new. Korean Tacos. Duck Butt Chicken. Bulgogi Bowl new. Teri Burger. Lilikoi-Mint Spritzer.We all know that water is necessary for life and that death comes to all living things when they are dehydrated. Living things that have and abundance of water, proper environment and proper nutrition, spring forth naturally.

Drinking the right kind of water is one of your best natural protections against all kinds of diseases. Water is a vital component of all bodily fluids, tissues, cells, lymph, blood and hormones, and the mucous membranes need plenty of water to keep them soft and free from friction on their delicate surfaces.

Water also acts as a transportation medium for nutrients to the various parts of the body and one of the most important functions of water is to flush toxins and salt from the body. Not only do most Americans add the wrong kind of salt to their foods, they also eat large amounts of ham, bacon, hot dogs, lunch meats, corned beef, potato chips and salted nuts, all of which are loaded with salt.

No wonder heart disease is the number one killer in America! Even young people today frequently suffer from obesity, high blood pressure, kidney trouble, arthritis and the greatest of all killers, arteriosclerosis, which is the clogging of arteries, veins and blood vessels! Men and women under the age of 30 having heart attacks and strokes.

This was unheard of 50 years ago.

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Water is a great flushing agent and plenty of the right kind of water helps to keep uric acid and cholesterol levels down. People who drink an ample amount of pure, hydrating water retain a more youthful face and figure longer than people who drink ordinary tap water.

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When cells are well hydrated, the face and neck remain free of ageing lines and wrinkles, while the entire body retains its youthfulness longer. Good health begins with hydration! Each day your cells lose a little bit of water until death finally comes as a result of dehydration. Dehydration often happens so slowly that it is sometimes imperceptible, but gradually your cells shrink like a dried up prune, causing your skin to wrinkle with age.

Have you ever noticed how people tend to shrink and their skin shrivels up and becomes wrinkled as they age? Many people today are trying to quench their thirst with drinks other than water and the water they do drink does very little to hydrate the interior of the cells, therefore a lot of people are dying before they even reach retirement age.

Reduction in cell hydration causes a reduction in nutrients, oxygen and hydrogen getting into your cells. This translates to reduced metabolism, less energy, premature aging, accumulation of toxins in the body and increased body fat.

These symptoms lead to other symptoms including cancer, diabetes and circulatory problems including elevated blood pressure and heart disease. Cells that are well-hydrated tend to be more alkaline due to the fact that they are continually being bathed from the inside out; diluting toxins and acids and flushing them out of the body in the urine.