Weeding tool

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Last seen on: –USA Today Crossword – Jul 29 2022
Universal Crossword – Apr 26 2022
Eugene Sheffer – King Feature Syndicate Crossword – Dec 25 2021
USA Today Crossword – Dec 3 2021
LA Times Crossword 23 Aug 21, Monday
Eugene Sheffer – King Feature Syndicate Crossword – Mar 26 2021
USA Today Crossword – Mar 1 2021
Newsday.com Crossword – Aug 9 2020
Universal Crossword – Apr 9 2020

Random information on the term “HOE”:

Soups & stews



Hoe (회; 膾/鱠) refers to several varieties of raw food dishes in Korean cuisine. There is record of it being consumed since the Three Kingdoms of Korea (57 BC – 668 AD), and has been a major Korean dish ever since.

There are uncooked hoe (회) as well as blanched sukhoe (숙회).

Hoe (회), the raw fish or meat dish, can be divided into saengseon-hoe (생선회), filleted raw fish, and yukhoe (육회), sliced raw meat. Saengseon-hoe (생선회) can be either hwareo-hoe (활어회) made from freshly killed fish, or seoneo-hoe (선어회) made using aged fish. Mulhoe (물회) is a cold raw fish soup.

Sukhoe (숙회) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (강회) is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.

Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and ageing the fish at a certain temperature before filleting. Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves. After eating hoe at a restaurant, maeun-tang (spicy fish stew) made with the bones, head, and the remaining meat of the fish, can be served as an add-on dish.

HOE on Wikipedia