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Possible Answers:
HOE.
Last seen on: –USA Today Crossword – May 6 2023
Wall Street Journal Crossword – December 28 2022 – Squeeze Play
Random information on the term “Gardening tool”:
Agricultural machinery relates to the mechanical structures and devices used in farming or other agriculture. There are many types of such equipment, from hand tools and power tools to tractors and the countless kinds of farm implements that they tow or operate. Diverse arrays of equipment are used in both organic and nonorganic farming. Especially since the advent of mechanised agriculture, agricultural machinery is an indispensable part of how the world is fed. Agricultural machinery can be regarded as part of wider agricultural automation technologies, which includes the more advanced digital equipment and robotics. While agricultural robots have the potential to automate the three key steps involved in any agricultural operation (diagnosis, decision-making and performing), conventional motorized machinery is used principally to automate only the performing step where diagnosis and decision-making are conducted by humans based on observations and experience.
Random information on the term “HOE”:
Soups & stews
Banchan
Tteok
Hoe (회; 膾/鱠 pronounced [hø]) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC – 668 AD), or earlier.
There are uncooked hoe (회) as well as blanched sukhoe (숙회).
Hoe (회), the raw fish or meat dish, can be divided into saengseon-hoe (생선회), filleted raw fish, and yukhoe (육회), sliced raw meat. Saengseon-hoe (생선회) can be either hwareo-hoe (활어회) made from freshly killed fish, or seoneo-hoe (선어회) made using aged fish. Mulhoe (물회) is a cold raw fish soup.
Sukhoe (숙회) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (강회) is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.
Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and ageing the fish at a certain temperature before filleting. Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves. After eating hoe at a restaurant, maeun-tang (spicy fish stew) made with the bones, head, and the remaining meat of the fish, can be served as an add-on dish.