| 词条 | Anju (food) |
| 释义 |
| name = Anju | image = Korean cuisine-Bulgogi-Nakji bokkeum.jpg | caption = Bulgogi and nakji bokkeum being served as anju along with soju | alternate_name = | country = | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = various | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox East Asian name | title = Regional names | chinese = {{lang|zh|下酒小吃}} | pinyin = xiàjiǔ xiǎochī | wg = hsia4 chiu3 hsiao3 ch'ih1 | hangul = {{lang|ko|안주}} | hanja = {{lang|ko-Hant|按酒}} | rr = anju | mr = anju | kanji = {{lang|ja|肴}} | kana = {{lang|ja-Hrkt|さかな}} | hepburn = sakana }} Anju ({{Korean|hangul=안주|hanja=按酒|labels=no}} {{IPA-ko|an.dʑu|}}) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved.[1][2] Food consumed with alcohol is called sakana ({{lang|ja|肴}}) in Japan. Certain types of foods consumed primarily as Anju include golbaengi muchim, nogari with peanuts, and jokbal. HistoryUntil the Chosun Dynasty, alcohol was mainly served in jumaks (a type of inn or tavern), where soups with rice, along with traditional alcohol such as makgeolli, were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. nowadays, anju is good market source of grocers.[3] By types of liquorSome foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasoned chicken goes well with beer. Pa-jun and makkeoli (or dongdongju) is a popular combination for rainy days. By the place where alcohol is servedThere are a number of different types of bars in South Korea, and each category sells different kinds of food and alcoholic beverages.
Sample imagesSee also{{Portal|Food}}
References1. ^{{cite book|title=Korean cuisine: an illustrated history|year=2008|publisher=Reaktion Books Ltd|isbn=978 1 86189 348 2|pages=110–123|author=Pettid, Michael J.|location=China}} 2. ^{{cite web|title=Food and drinks the Korean way|url=http://articles.latimes.com/2011/may/26/food/la-fo-anju-20110526|publisher=Los Angeles Times|accessdate=30 April 2013|date=2011-05-26}} 3. ^{{Cite news|url=http://mnb.moneyweek.co.kr/mnbview.php?no=2015060317228021614|title=왕맥의 안주 마케팅/'Wang-mec's anju marketing|last=Kang|first=Dong wan|date=2015-06-04|work=|access-date=|via=}} Further reading{{Commons category|Anju}}
3 : Korean cuisine|Korean words and phrases|Appetizers |
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