Korean cuisine is largely based on the use of rice, vegetables and meat. Korean food is closely linked to buddhism. Traditional Korean meals are characterized by a large number of side dishes served together with steamed short grain rice. Kimchi is served very often, sometimes with every meal during the same day. Common ingredients of Korean cuisine are sesame oil, doenjang (a fermented soybean pasta), soy sauce, salt, garlic, ginger, chili pepper and gochujang, a condiment made from fermented hot peppers. The dishes and ingredients vary according to the provinces. Many local dishes have become national, and many dishes that were national have been modified in the various regions of the country. Yeongeun jorim (연근 조림) is a popular dish that is made on the heralds autumn with lotus roots. It is sweet, savory and crunchy. Lotus roots (yeon-geun) are widely used in Korea and other Asian countries. The setting of the table is called “Bansang”. Korean habits include a specific etiquette for the respect of older people and food. Setting the table according to “Korean Style” means disposing main courses and side dishes in a particular order.