Soju (also known as Shao Jiu, Simplified Chinese: 烧酒), is a clear distilled alcoholic beverage with alcohol content ranging from about 16.8% to 53% alcohol by volume (ABV). The raw materials of soju traditionally are grains like rice, wheat, or barley, but more source of starches are used today, such as potatoes, sweet potatoes, or tapioca. The production technique of soju was originated in the Chinese Yuan dynasty (1279 ~ 1368) with the earliest form of soju being known as Shochu (烧酎). After introduction into Korea peninsular, soju has become one of the most popular alcoholic beverages in both Korea and Asian restaurants and bars offseas. The most influential and dominant brand of Korean soju is Jinro. Soju is used as cold-dispelling drug, dampness-dispelling drug, anti-diarrheal and analgesic in traditional Chinese medicine (CTM) and widely adopted in treating different diseases and health problems, such as stomachache and diarrheal.
Other simplified Chinese names for soju include: 火酒, 阿剌吉酒.
2. Odour, Properties And Channels:
Soju is considered to have pungent, sweet, heat and toxic properties and to be associated with the heart, liver, lung and stomach meridians.
3. Uses, Health Benefits of Soju & Medical Formulas:
Medicated soju with pork fat, honey, sesame oil and tea leaves is taken orally to treat coughing associated with cold-phlegm syndrome.
3.2 Reducing Inflammation, Swelling And Relieving Pain
Soju mixed with table salt is taken orally to relieve precordial pain with cold symptoms.
Soju can be taken warm to increase perspiration and relieve stomach ache.
3.3 Ear Health
Soju can be used externally to treat excess earwax buildup and blockage caused ringing in the ear, hearing loss, and dizziness.
3.4 The Excretory System
Soju can also be taken orally to treat cold or dampness related diarrheal.
3.5 The Digestive System
Soju mixed with well water it taken orally to relieve nausea and vomiting.
The Ben Cao Medical Book (also known as Compendium of Materia Medica or Ben Cao Gang Mu; Chinese: 本草纲目) is the most famous and comprehensive medical book ever written in the history of traditional Chinese medicine (TCM). Compiled and written by Li Shi-zhen (1518~1593), a medical expert of the Ming Dynasty (1368-1644) over 27 years.
The Ben Cao Medical Book records and describes all the plants, animals, minerals, and other objects that were believed to have medicinal properties in TCM. The book reflects the pharmaceutical achievements and developments of East Asia before the 16th century. On the basis of his predecessors’ achievements in the pharmacological studies, Li contributed further by supplementing and rectifying many past mistakes and misconception in relate to nature of many medicinal substances and causes of various illnesses. Charles Darwin, originator of the biological theory of evolution, regards the book as the “ancient Chinese encyclopedia”.
Disclaimer: The Ben Cao Medical Book is translated by ChinaAbout.net. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of CTM knowledge and information from the research and experience from the author Li Shi-zhen. Kindly be alert that the CTM knowledge and ancient formulas given above are likely NOT medically proven and may contain misconceptions.