Yes, you're right

Hello,
 
The red and yellow leaves are falling down, and it's getting colder and colder these days, so a number of people wear warm mufflers and gloves. Is it the same in there? I think Canada has colder climates than Korea, is it? If so, I hope you'll take care of yourself and not catch a cold. You know, the flu makes our body, especially our throat, really ill, so that we can drink only mild water and cannot eat delicious foods such as inari sushi and bannock.
 
You made a correct guess. The inari is made of tofu. And I agree with you that it's delicious~!
 
I feel so thankful to you for telling me the distinctly Canadian food, "bannock" and the recipe of it. Maybe I could give it a whirl on the next Sunday, December 14. It looks simple to make, but I think I can be able to feel the Canadian style. I will try it with Korean hot souces like Gochujang. Let me tell you about the taste after I have "bannock".
 
Then, it's time to tell you the Korean traditional foods. I think you already know about Gimchi, so I'll introduce another one to you. It's a sort of rice cake.
 
Do you see the picture?
 

 

It's named "In-jul-me", and I really like it. The powder covering the rice cake is soybean flour, and it has nutty, or delicately-flavored. In addition, it's chewy and easily sticks to the teeth. Thoes features are really loved by Koreans, however I'm not sure you'll like it.

It's too late at night here in Korea, so let me stop writing here for today, December 5. Then, I'll come back on December 6 and tell  you the recipes. Is it okay?

I'm sorry not to write long enough to you.

See you,

Terry.

P.S. I cannot express the taste of this rice cake. I searched the Korean-English dictionary and it said "nutty, or delicately-flavored". But I think they do not mean the exact flavor of it...