The five senses that the human body feels are called sight, touch, taste, smell, and hearing (of course, there are also other senses such as pain and pressure).
Of these, taste can only be felt on the tongue and is divided into sweet, salty, bitter, and spicy.
In the above Eastern philosophy, these five senses can be assigned to the five elements (wood, fire, earth, metal, water), but this is too artificial.
Of these, the most important is probably the eyes, which are worth 900 nyang out of the body’s 1,000 nyang, and taste, which means eating, is also a way to sustain life.
The organ that feels taste is the tongue, so the tongue is considered the most precious part (speech) of a slaughtered cow, and in China, duck tongue is known as one of the delicacies.
Even if it is not diabetes, when the human body feels that the sugar level in the blood has dropped, the body reacts first and naturally seeks out sweets.
This is similar to how herbivorous animals such as cows and sheep instinctively distinguish poisonous plants and do not eat them.
Chocolate is a well-known substance among sweet foods. The sweetness at the tip of the tongue is mostly made from chocolate made from cacao beans, along with sugar extracted from sugar cane or sugar beet.
Chocolate made from cacao mass extracted from cacao beans is black, so it is northern, winter, and a cold ingredient. It is known to have been introduced to Korea in modern times, and it is a food given as a symbol of love between men and women on Valentine’s Day and White Day, and this chocolate is also applied to stick cookies used as gifts on Pepero Day on November 11.
Chocolate can be classified into 90%, 72%, and 50% depending on its content, and the preferred content varies depending on the person’s preference.
The content of Coca-Cola is a secret, but this cocoa is not so secretive. It is simply made by finely grinding cacao beans (refining), mixing an appropriate amount with condensed milk/butter/milk, etc., and then pouring it into a mold.
Today, there are well-known luxurious chocolates such as Kinder Chocolate or Dubai Chocolate, but these days, it can be said that they have become popular.
The sweet ingredient is usually a carbohydrate ingredient, and in the past, sweet foods were only sweet rice wine or taffy, and if it contains the Chinese character for 甘, it can be considered a sweet food, but although sweet rice wine contains alcohol, it does not contain alcohol, and this is different from the moju of Jeonju.
In other words, moju is the remaining after the sul is filtered, and some alcohol (ethanol) remains, and this is also a different food from sikhye.
In the Yeongdong region, a fermented food with fish is called sikhye, and in Andong, Gyeongbuk, a food with red pepper powder and radish is called sikhye, and in some regions, sikhye is called sikhye.
The refining process in the manufacturing process of chocolate creates softness, but rather, rough and gritty food is better for the body, and it is similar to how people can grow into greater people only after experiencing difficulties and hardships from the outside (like a flower in a greenhouse).
In the Eastern philosophy of the Book of Changes, there is a saying that the more you overcome hardships, the greater the joy, and it is also similar to the saying that Western medicine is bitter to the mouth but good for the body, and that ‘the tongue is a knife that cuts the body.’