The yield on Japan’s 40-year government bond hit 4% on Tuesday, the highest since its debut in 2007 and a first for any maturity of the nation’s sovereign debt in more than three decades. https://www.japantimes.co.jp/business/2026/01/20/economy/bond-yield-hit/?utm_medium=Social&utm_source=mastodon #business #economy #sanaetakaichi #bonds #jgb #taxes #food
Department store operators and confectionery makers are trying to ride the wave of the Valentine's Day-related shopping binge in Japan by offering products and services featuring experiences. https://www.japantimes.co.jp/business/2026/01/20/companies/japan-valentines-day-chocolate-sales/?utm_medium=Social&utm_source=mastodon #business #companies #departmentstores #valentine039sday #food #retailers
This is a great article from @vittlesmagazine about the cultural split between those that reheat rice and those that are convinced reheating rice will kill you via “fried rice syndrome”.
@shezza_t what a great article, thanks for sharing it. I never knew about the perceived risks of rice until just a few years ago, and have done all sorts of things with rice and left-over rice without dying. it is interesting how much racism played in the fear around food poisoning from rice.
I have long been perplexed between the warnings that seem more frequent these days, and the fact that a lot of the different cultures in India ferment rice and eat it. It's great that the article mentions this.
On my visits to India I have often been told about the antimicrobial affects of banana leaves, and more recently I saw that Sandor Katz writes in his book Art of Fermentation that common spices inhibit the growth of "badies" in ferments (my term for unwanted things in fermentation).
It comes down to applying the same level of care in handling rice as we do with any other ingredient. I enjoyed the article a lot.
Also, "Mexican food" which is this menu... must include shredded iceberg lettuce. I think there is a rubber-stamp "ethnic" food genre (Chinese, Mexican, Italian, Indian) which gets replicated across every large and small town due to 1950's and 1960's Americans tiptoeing into "ethnic" food, and only later (or never) do you get more authentic, non-American versioned restaurants... 🤔 #random #food
Neil Brown
boosted
For anyone interested in thai cooking, curries, stir fries, recipes and me wittering on about various chilis 🌶️ soy sauces and authentic thai ingredients like holy basil 🌿 I have added a "Featured Hashtag" of 'Recipes' to my profile ...
It should show all my (mainly Asian) foodie type recipes and posts from newest to oldest.
Happy reading.
For anyone interested in thai cooking, curries, stir fries, recipes and me wittering on about various chilis 🌶️ soy sauces and authentic thai ingredients like holy basil 🌿 I have added a "Featured Hashtag" of 'Recipes' to my profile ...
It should show all my (mainly Asian) foodie type recipes and posts from newest to oldest.
Happy reading.
Esther Payne :bisexual_flag:
and 1 other
boosted
My girlfriend and I went out yesterday to steal love locks, then went to get some warm food and drinks afterwards (it was friggin' cold).
We ended up with 28 new love locks¹, a cinnamon roll the size of a large hedgehog, and chai I had to strain through my teeth.
All and all, it was a beautiful day and a lovely experience...though next time I hope they pour the chai through a strainer 😅
¹I went for easier prey because, from the time I pulled my hands out of my pockets, I had about 30 seconds of poking icy metal before my fingers went numb.
2 media
Esther Payne :bisexual_flag:
boosted
Thai Soy Sauces, a primer 🇹🇭
Six types :
(1) Thin = Lighter than Japanese/Chinese*
(2) Mushroom = A unique to Thai cuisine secret weapon ie a light/thin soy sauce, with extra unami. Totally different to Chinese mushroom soy, which which is rich/heavy
(3) Golden Mountain = A soy-based seasoning sauce unique to Thai cuisine, invented in 1954
(4) Black = Richer and viscous, for coloring. Again, different to Chinese/Japanese/Korean 'dark' soys.
(5) Sweet = Dark soy (above) + molasses. Very similar to Indonesian 'Kecap Manis' soy sauce
(6) Soybean paste = used in some Chinese influenced thai recipes
🇹🇭 != 🇨🇳 🇯🇵 🇮🇩 🇰🇷
phildini
and 1 other
boosted
Tacos are my favorite food. I think I could give up most things I really love, for amazing tacos.
Lilly’s Taqueria, Santa Barbara
Chip Butty
boosted
Never stop being passionately, absurdly excited over the small things. I was hungry and wanted a snack just now, but I'm trying to be healthier so I didn't just want candy, and I wasn't in the mood for popcorn. I was just about to settle for pretzels when suddenly I remembered I had a new bag of nuts. "Nuts! Nuts! I've got nuts!" was my reaction. #Food
My girlfriend and I went out yesterday to steal love locks, then went to get some warm food and drinks afterwards (it was friggin' cold).
We ended up with 28 new love locks¹, a cinnamon roll the size of a large hedgehog, and chai I had to strain through my teeth.
All and all, it was a beautiful day and a lovely experience...though next time I hope they pour the chai through a strainer 😅
¹I went for easier prey because, from the time I pulled my hands out of my pockets, I had about 30 seconds of poking icy metal before my fingers went numb.
2 media
Never stop being passionately, absurdly excited over the small things. I was hungry and wanted a snack just now, but I'm trying to be healthier so I didn't just want candy, and I wasn't in the mood for popcorn. I was just about to settle for pretzels when suddenly I remembered I had a new bag of nuts. "Nuts! Nuts! I've got nuts!" was my reaction. #Food
Tacos are my favorite food. I think I could give up most things I really love, for amazing tacos.
Lilly’s Taqueria, Santa Barbara
4 media
Alex Akselrod
boosted
#FoodWasteFeast - All-The-Veggies #Bolognese
March 4, 2022
"A Bolognese-style sauce that uses up all the veggies in the fridge is a big win in our book! Perfect for cold weather and clearing out your entire crisper drawer. It’s by no means an authentic Bolognese but its feels and tastes rich and meaty, whether you include meat or not. I’m a big fan of stashing a big pot in your fridge to ladle onto pasta, polenta, roasted veggies, rice, eggs, or whatever else you like.
This one used up the following items that had been hanging around the kitchen:
- 5 slightly wrinkled tomatoes and a half-opened jar of tomato sauce that’s been sitting in the fridge for….weeks?
- A tub of verging-on-too-old mushrooms
- An entire head of broccoli (I often use cauliflower here as well)
- Two carrots that just needed a few brown spots trimmed off
- An entire head of celery
Huge, right? I can’t think of many more dishes that welcome everything from root veggies to brassicas to any kind of mushroom, plus tomatoes in any form whatsoever. Plus they can be old, wrinkly, shriveled, and generally not-great-looking at all, but as long as they’re not moldy or rotten, you can get some good use out of them in this sauce!"
Learn more:
https://foodwastefeast.com/recipes/2022/3/4/all-the-veggies-bolognese
#SolarPunkSunday #FoodWaste #ZeroWaste #Food #Leftovers #RescuedIngredients #ReducingFoodWaste
hypebot
boosted
Budget vegan meal plan for one
https://www.bbc.co.uk/food/articles/budget_vegan_meal_plan_for_one
#FoodWasteFeast - All-The-Veggies #Bolognese
March 4, 2022
"A Bolognese-style sauce that uses up all the veggies in the fridge is a big win in our book! Perfect for cold weather and clearing out your entire crisper drawer. It’s by no means an authentic Bolognese but its feels and tastes rich and meaty, whether you include meat or not. I’m a big fan of stashing a big pot in your fridge to ladle onto pasta, polenta, roasted veggies, rice, eggs, or whatever else you like.
This one used up the following items that had been hanging around the kitchen:
- 5 slightly wrinkled tomatoes and a half-opened jar of tomato sauce that’s been sitting in the fridge for….weeks?
- A tub of verging-on-too-old mushrooms
- An entire head of broccoli (I often use cauliflower here as well)
- Two carrots that just needed a few brown spots trimmed off
- An entire head of celery
Huge, right? I can’t think of many more dishes that welcome everything from root veggies to brassicas to any kind of mushroom, plus tomatoes in any form whatsoever. Plus they can be old, wrinkly, shriveled, and generally not-great-looking at all, but as long as they’re not moldy or rotten, you can get some good use out of them in this sauce!"
Learn more:
https://foodwastefeast.com/recipes/2022/3/4/all-the-veggies-bolognese
#SolarPunkSunday #FoodWaste #ZeroWaste #Food #Leftovers #RescuedIngredients #ReducingFoodWaste
Wrote this comment to yet another ‘Murican food bad’ post
https://www.reddit.com/r/Cooking/comments/1qghiy7/comment/o0cceo2/