Cycle 13 – Item 340
11 (Sun) December 2022
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Chasusu (차수수) is a kind of millet. Couldn’t find an English/Linnaean translation – when found as an ingredient on various websites, it’s listed as “chasusu” – though I doubt that chasusu is indigenous/exclusive to Korea. Looks kinda like pearl millet. Added to steamed rice as a nutrition/flavor/texture/color enhancer (see also 6.037 Taste Test: Hetbahn, Supplemented).
The addition of chasusu – the grain is mixed in with the raw rice, perhaps a teaspoon of grain per cup of rice, and steamed together – doesn’t make a huge impact. A light reddish tinge. A bit of pop. A hint of nuttiness. A boost of fiber. Just a touch nicer all around.
(See also FOOD GLOSSARY)