The Korean traditional alcoholic beverage, also known as Takju.
It is milky, off-white in color, and sweet.
It is made by fermenting a mixture of boiled rice and water.
It was originally quite popular among farmers.
Dongdongju is a drink very similar to makgeolli, and both are
popularly drunk with the Korean "pancakes" called pajeon.
*Developed by combining the method of champagne
= In 2011, the Korean noodle market size was approximately 2 trillion won that one person consumes about 84 noodles. As the popular tradition that noodle market grows when the economy is in a bad circumstance, the size of noodle market grew during 2008 through 2009. After some stagnation in 2010, the new demand is created by the advent of white noodle market in the latter half of the year 2011. E
Hwajeon
Hwajeon is a Korean traditional
desert.
Knead the glutinous rice flour with boiled water.
Pan-fry the dough over low heat.
Decorate the top of the dough with petals.
It can give the fragrance of a fresh flower.
And with syrup it is very sweet.
-Analysis
Appellation: South Australia > McLaren Vale
Composition: 100% Riesling
Producer : d’Arenberg
Alcohol: 11%
Vintag
(2) Characteristics of Consumption in Korea
1) Analysis of decision factor on rice consumption.
Several characteristics influence on the consumption of Rice and korean food which are household income, housewife's time-cost, consumer's age, professional education and place of residence. Income elasticity of consuming Rice in 1982 was 0.24 but it declined to 0.16 in 2002 and this value is