I. The raw squid mixed with salty, fermented squid belly is called "Ojingeojeot" in Korean cuisine.
II. Some people do not like jellyfish due to its gelatinous texture and lack of distinct flavor, which can be off-putting to some individuals.
III. In China, people prepare jellyfish by soaking it in water to rehydrate it, then slicing it thinly and marinating it in a mixture of vinegar, sesame oil, soy sauce, and other seasonings.
IV. The purpose of topping green ants in cheese with lemon myrtle is to add a unique flavor profile to the cheese. The acidity of the ants combined with the citrusy notes of lemon myrtle can create a complex and interesting taste experience.
V. One food that people get from the bush is "bush tucker," which refers to various edible native Australian plants and animals traditionally used as food by Indigenous Australians. These foods are sourced from the natural environment, such as fruits, nuts, roots, and insects, and hold cultural significance in Aboriginal cuisine.
