Hoe (food) Hoe (food) Hoe () refers to several varieties of raw food dishes in Korean cuisine. There are uncooked "hoe" () as well as blanched "sukhoe" (). "Hoe" (), the raw fish or meat dish, can be divided into "saengseon-hoe" (), filleted raw fish, and "yukhoe" (), sliced raw meat. "Saengseon-hoe" () can be either "hwareo-hoe" () made from freshly killed fish, or "seoneo-hoe" () made using aged fish. "Mulhoe" () is a cold raw fish soup. "Sukhoe" () is a blanched fish, seafood, meat, or vegetable dish. "Ganghoe" () is a dish of rolled and tied ribbons made with blanched
Food photography it and the way a home cook or chef may. Visual know-how is also a requirement, as is the knowledge of how to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph. Food stylists have culinary training; some are professional chefs or have a background in home economics.<ref name="Manna 4/1">Manna/Boss, Chapter 4, section "What Is a Food Stylist?".</ref> In addition to knowledge of nutrition and cooking techniques, food stylists must also be resourceful shoppers. As creative professionals they envision the finished photograph and style the food accordingly. The process of