Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
Barley tea called "oksusu-cha" (corn tea), and the tea made from roasted corn and roasted barley is called "oksusu-bori-cha" (corn barley tea). Several similar drinks made from roasted grains include: "hyeonmi-cha" (brown rice tea), "gyeolmyeongja-cha" (sicklepod seed tea), and "memil-cha" (buckwheat tea). Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute. Barley tea Barley tea is a roasted-grain-based infusion made from barley which is a staple across Korea, China, and Japan. It has a toasty flavor, with slight bitter undertones. In Korea, the tea is consumed either hot or