Arsik Arsik Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as "ikan mas" or gold fish). Distinctively Batak elements of the dish are the use of torch ginger fruit ("asam cikala"), and "andaliman" (Indonesian szechuan pepper). Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used. Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as
Korean cuisine mostly seasoned with vinegar, chili pepper powder and salt to give a tangy and refreshing taste. On the other hand, "sukchae" (숙채) is blanched and seasoned with soy sauce, sesame oil, chopped garlic, or sometimes chili pepper powder. Anju is a general term for a Korean side dish consumed with alcohol. It matches well with Korean traditional alcohol such as Soju or Makgeolli and helps people to enjoy their drinking more. Some examples of "anju" include steamed squid with "gochujang", assorted fruit, "dubu kimchi" (tofu with kimchi), peanuts, "odeng"/"ohmuk", "sora" (소라) (a kind of shellfish popular in street food tents),