#Soy Sauce Market size

[da-shrimping-station]

Cooking for the House of Lamentation

Let me start this post by saying that over the years I've had plenty of experience cooking for a lot of people. I'm no expert cook whatsoever, just a helping hand in the kitchen during festivals and occasions (which happens multiple times in a year). If you have more experience and insights, please feel free to share!

Let’s start this off by having some sort of baseline so we’re all on the same page.

MC /OC/you/us/we (and what have you) can:

follow a recipe well enough

be in the kitchen and not have it burn down

cook an edible meal at the end of it all

A fairly average cook if you will.

Now, time for chaos.

Cooking for a lot of people is…a lot. A feast for upwards of 10 people can take the whole day. Not to mention buying ingredients beforehand. How many dishes are you gonna cook? Do they go well/compliment each other? What’s the serving size? Are you gonna have desserts too? Do you have the right equipment? Are the ingredients available/accessible? Is there anyone who has a food-specific condition to look out for and make alternatives for? Are there ingredients that need to be marinated/prepped in advanced? Is everything within budget? (These are some questions at the top of my head)

Now the main concern here is volume/quantity. Beelzebub. Need I say more?

Actually, YES. It’s a house full of men. Men eat a lot. Oh, and they’re also demons. So let’s assume they eat/consume significantly more than humans. (You can pitch in your HCs for each brother regarding how much they eat) But let’s say the food has to be for 10-15 people at the very least.

GROCERY RUN!

There’s a whole ass booklet for the groceries, with each brother having their own page/section. Let’s assume there’s no budget constraints (Lucifer can bitch about the cost and budgeting but his brothers need to be fed). Groceries are bought in bulk. Multiple times a week. Emergency trips in the middle of the night or else they starve for breakfast. 

At some point they get their groceries delivered every 3 days or so. The runs are now for necessity/emergency.

But if a brother requests a certain dish, then it’s time to go to the market. Prepare your haggling skills.

THE BATTLEFIELD

Based off of the game (and referencing the floor plan from Wanderer’s Whereabouts), the kitchen is actually pretty spacious. Good. We need all the space we can get for this. I’d like to think Barbatos personally made sure the kitchen is fully kitted out with all the equipment and utensils one needs. (Thanks, Barbs. You’re the best!) No worries on that end.

I headcanon that the kitchen is split into 2 parts: the side where the stoves and appliances are and the side where the dirty kitchen is. That way you have access to stoves/ovens and the fancy appliances as well as being able to cook with coal or in a spit. Increases the capacity for cooking multiple dishes at once. (Please share your HCs for the kitchen!)

PREP TIME

Prepare your hands and arms. Washing, peeling, chopping, dicing, slicing, marinating. Any and every sort of ingredient prep. How many ingredients does this dish have? Are you gonna prep one dish only? Are you gonna prep for two in advance? Mis en place (or whatever the term is im no culinary shrimp)

Also think about the sheer amount of ingredients.

Say, according to the cookbook, this dish serves 5 people and it needs 1 whole onion. Pretty straight forward right? But you’re cooking for 7 demon brothers and one being the Avatar of Gluttony. Let’s go back to the 10-15 people approximation. That means you have to increase the amount (in this case that’ll be 2 or 3 whole onions). That goes for every fucking dish. 3 onions for dish #1. What about dish #2 and #3 and so on? (Honestly, your hands must be well marinated by the time you’re done with all the prep)

Measuring the ingredients too. 1 cup of this, a tablespoon of that, a pinch of this. Please please please let there be enough soy sauce for tonight’s cooking.

Another thing: you’re probably dealing with local Devildom ingredients (which you did not even know existed until then)

Veggies? Sliced

Meats? Washed and cut.

Condiments and seasonings? All measured.

Are we ready to cook? NO.

Please clean up the peels, excesses, undesirables, and packaging.

GET THE FIRE GOING

Finally! The actual cooking part! Take a deep breath and put that pot on the stove. Good luck cuz you’re gonna be juggling between multiple dishes just to be able to get ready for dinnertime.

One dish is boiling so the meat softens? Time to fry. Oh and have you checked the one you were marinating? Please add that to the veggies in dish #2. Don’t overcook the pasta for dish #1! Please adjust the heat, that pot is boiling over. Taste test for dish #3. Hhm needs more salt. Is the meat soft enough? Good, let's season it. Please mind the fire! You’re gonna char the one you’re frying. This one has marinated long enough, we can add it to dish #2. Take dish #1 off the heat. I think it’s done. Do you think this is fried well enough?

It’s hectic. It’s a mess and a half. You make sure nothing is overcooked or undercooked. Taste test to make sure everything tastes fine. (are the dishes safe for human consumption tho)

ALL DONE!(?)

You wish! Now you have to deal with the clean up!

Wash everything you used for cooking. Pots, pans, knives, measuring cups and spoons, plates and bowls you put the ingredients in, the tasting spoons you used, the ladles and spatulas, etc

Please clean the stoves, sinks, countertops/tabletops too.

Oh yea, put away the excess ingredients and return the condiments and seasonings.

You still there? Still got energy to study and do homework later?

Personally, i clean as i go whenever i have the time in between tending to the dishes. I hate hate hate a messy/dirty kitchen while i cook it makes me wanna rage

DINNERTIME

These fuckers better sit down and eat what you cooked. No. Who the fuck cares if someone is being rowdy or moody or being dramatic. NO ONE wastes your efforts in preparing the food. Sit down and EAT.

I mean alright, maybe you can tag team dinner prep but it’s still a lot in terms of quantity and sheer volume. Will that brother be of actual help in the kitchen?

To sum it all up,

May the Universe have mercy on MC when they’re on cooking duty.

[ontheoddoccasioniwritestuff]

A Domestic Dinner Date (John Price x Escort!Reader)

Part of the "Purchase Your Time" Universe

Summary: You both eager and jittery as your ordered cab approaches John's house, bringing you closer to an evening of his cooking and your attempts to open up to you.

Content warning: Reader is an escort (Minors DNI, 18+ only!), references to sex, 2.5k words

Masterlist // AO3 Version

John was stood at the cerulean open front door of a delightful detached house in the middle nowhere when you arrived. His dark jumper’s sleeves were rolled up, much to your glee, and he was wearing a navy apron that seemed fresh out of its package, creases straight up the centre in line with the angled slats and paneling of the house’s exterior.

You thanked the driver as you exited, hitting send on the text to your friend whilst passing by John’s black truck that was parked on the expansive drive.

“Hello, love.”

“Hello, John.” You kissed his cheek as you passed, noting how his cheek creased while he preened under your greeting.

Taking your cue from the shoe rack, you toed your own off to add to the collection. John showed you the ground floor of his home, leading the way amongst simple décor. Mounted art that was fresh out the plastic, a settee with cushions that had never felt the weight of a person, unchipped granite counter-tops, you poorly hid the chill it all gave you. A show room in IKEA had more of a soul than this.

At least, in the kitchen, there was some proof of residence in the various utensils scattered around. Pinches of salt and pepper scattered on a wooden chopping board

“What are we making then?” You met John’s raised eyebrow with your own. “What, you want me at the breakfast bar, sitting pretty, sipping wine? No! Show me.”

Somewhat of a calculated risk on your part, but really? John didn’t seem the type to force you into submission, and the smirk on his face tipped you off that he was rather hoping you’d help him cook before he even retrieved a spare apron for you to wear. You’d bet on yourself if you could.

Tied around your waist at the front, like you’d seen on The Bear, you brushed the front of the apron off before washing your hands. Glass dishware cradled steaks already soaked in seasoning and soy sauce, positioned out of the way on the draining board beside you.

You observed the bag of vegetables he unloaded, “This feels like a ‘we’re having guests over’ type of meal.”

“Well, you are my guest.”

“Aww, how early did you get to the farmer’s market to get all this?”

Your teasing was met by John confidently taking your wrists and manipulating them to have your palms open and up. Next thing you knew, he had plopped a beef tomato into both of them.

“Chop these please,” and, not even attempting to hide his amusement, he placed a recently sharpened knife on your designated chopping board.

Recovering from whatever that was, you placed the fruits down, “Fine, keep your secrets. Any preference for size of slice?”

“Diced, thank you.”

You hid the urge to bellow “behind!” well as you scooted around him to reach the sink. A quick wash later, you were carefully wheeled the knife over the tomatoes flesh.

“How was work?”

“Usual. Yourself?”

“Usual.” Shallow remarks, and your conversation recovered faster than last time when you asked, “Did you watch the Liverpool game the other night?”

John chuckled, “Working late, I had to look up the results after.”

“Maybe, when you can, even if we can’t meet up, we could do a watch along. You know, you watch where you are, I watch where I am and we chat on the phone in between the good bits.”

“I’d like that,” Then he went back to trimming his potatoes into slim sticks, his face still lit up from the idea. “Be like having you in my office.”

Ah, so he worked late and had an office. Okay, it wasn’t the big breakthrough that you were hoping for. It was something though.

That was when you realised what he was doing with the potatoes. “Making your own chips too? You’re going all out for me.

“Nothing you don’t deserve.”

“How often do you get to cook?”

“Not often at all.”

“Then I feel honoured.” And you leant up against John’s side as he finished dunking the slices in the saucepan of salted water. When you kissed his shoulder through the fabric of his cashmere jumper – the jumper he was filling out so very nicely, by the way - he didn’t stiffen like he had before. Rather, John got a dopey sort of smile that made all the lines by the corners of his eyes and mouth creased into being, creating more evidence of his happiness. You refused to tease him about anything around that, out of principle. Instead, you were pleased that your work was bringing more chances to make that expression appear.

“You wanna watch a show after dinner?”

“You have another recommendation?”

“I do have something in mind. It’s quite apropos.”

John hummed in approval whilst he set the saucepan to parboil the potatoes. Leaning against the countertop, you against the island, sipping away coyly as you spoke about some future plans.

“I’m good from here. Go sit down.”

He’d even set the table all romantic, gotten out some unburned candles to light and offered some wine, which you refused on principle of being in his house for the first time and technically on the clock. You didn’t tell him that, of course. You sat beside him at the long solid wood dining table though. Enough opposites on date nights, he craved domesticity, so you adjusted your placing beside him and looked as innocent was you could when he placed your dish in front of you first.

A cut of the steak was what you ate first, immediately covering your mouth with your hand as it sizzled on your tongue, the flavour’s power catching you off guard.

John raised an eyebrow, barely hiding his grin as he prepared to take his inaugural bite, “Good?”

Shaking your head, you revealed your smile, “Don’t look at me.”

Instead of laughing like he was clearly trying not to, John offered a toast and your glasses sang together as you gave cheers to the success of the meal. It was almost embarrassing how fast you polished your meal off, which you countered by singing John’s praises to get him a matching shade of shyness. He paired it nicely with his pride and ensuring you knew you were an excellent colleague in the kitchen, allowing you neatly to introduce:

“The Bear?”

“It’s so good. I’m only four episodes in - hooked.”

Like show, like play-pretend boyfriend, it seemed, although you and John barely reached the same intensity Carmy experienced during your own cooking experience.

It was time to test the waters again. The approach was like John was a rescue that needed to be reminded that soft touch was normal and to be expected around you.

It mainly involved resting your hand on his heart. But your position allowed you to press completely against him, your arm resting upon his full belly hidden beneath a layer of muscle, fat and fabric. This wasn’t just for John’s benefit; taking stock of how large he was, a man built from marble and conviction, kept you grounded in the reason why he’d hired you. Surely, someone had to be this man’s type, someone who would not mind the months apart and loved his mutton chops. His solitude dismayed you, as did the fact that he hadn’t yet made any advances on your spooning. You let out a sigh, aiming to present it as one of relief, and shifted your position in an act of getting comfortable (you were already more than satisfied with this spot).

When John let his cheek rest on your crown, you closed your eyes. Hopefully, this fit what he was after: couch cuddles after a nice meal. You hoped, even when he hadn’t asked you to stay.

“I’m sorry, this is meant to be a comedy?” He asked incredulously after the second episode’s cold open. You only shrugged before settling back down in his side, feeling a tingle in your spine as his finger idly traced along the left side of it.

What affirmed your suspicions was you know he wanted to ask you to stay anyway. But he never did. He caught up with your episodes, denied help with washing up the dishes and offered to walk you to the car, even if it was just fifteen steps down the gravel driveway.

“I’ll have to cook for you something next time,” You said, looping your arm through his.

“Just tell me what you need from the farmer’s market.”

“Thank you for tonight.” You pecked his cheek, taking your time when moving away. The result: John lurked equally close to you, his hand falling to your knee as if to stop you from fitting into the back seat properly. “You want me to stay, don’t you?”

Genuinely hesitant, John maintained his gentleman act even as he admitted: “I do.”

So it was delightful to see his micro-expressions shift when you said, as easy as breathing, “Let me go grab my pyjamas; I’ll be right back.”

“I could drive you?”

“You’ve got that washing up that you wouldn’t let me do,” You replied, keeping a balance of light-hearted in front of the cabby and firm enough to dissuade John from pushing further. Per your privacy clause in your agreement, you told John to link you up with the secure car service he wanted to use, so that he wouldn’t have your address. You did not want him to see where you lived.

Thankfully, he agreed to your conditions and he released the car door for you to close.

“Back in a flash!”

---------------

“I’m gonna change. Maybe we can watch more once I’m ready?”

He was still in his attempt at casual get-up – unless he just genuinely wore cashmere as a casual garment. Leading you upstairs, he showed you to his room that was just as straight laced and dust-free as the rest of the house. A cream en-suite was offered as your changing room. Taking note of how his bed was pressed firmly against the wall and window, you locked yourself into the en-suite.

You couldn’t help but explore. Beard care products in wicker baskets, plus a few bottles and tubes that were half-used sat inside sparse overhead cupboards. Upon the top shelf, a handful of toiletries from the hotels you met him in sat untouched and unused. Nothing outside of a typical bachelor bathroom, except you did pause to smell his cologne, even spray some in the space ahead to walk through on your way out.

Thank fuck you’d completed your laundry day yesterday. Matching and adorable pyjamas had been waiting for you on the chair pile when you’d arrived home earlier and now dressed you to perfection. You fired off another text, updating and assuring your safety despite being in a remote house.

Every step down to the sitting room revealed more of John, who was already staring at you from his spot on the couch, his wine almost absent from the glass in his hand. There was a careful smile on his face, well-constructed like every part of him. But over the banister, you could see what he couldn’t hide in the glint in his eyes.Maybe this was a kink: the apron, the cooking, the sleepwear. But if it was a kink, where was the sex he seemed so excited about during that initial dinner?

Still not a bad gig.

As you rejoined him on the couch, John held up his phone, “I transferred you the money whilst you were out.”

“I saw, thank you.” And you snuggled into his side once again.

As he eased back into the couch cushions, you felt John pull you into him and take a deep breath, his nose pressed into your scalp. A half second later, he drew away his head and you waited on his suddenly still chest to see what he did next.

His arms constricted around you for just a moment. Then they slacked into a lax grip around you, his thumb rubbing back and forth where it met your arm. He took another deep breath before letting loose a throaty three-note chuckle that had disastrous effects on your composure, prickling in your neck as you felt that glorious sound wash down your back. It would take the entire next episode of The Bear for you to feel semi-alright with giving it your whole attention, but that only meant, when you began to doze, that you were expected to tune back in whenever John teased you about it – and he teased mercilessly with a squeeze down on your hip.

“You recommend a show, then you fall asleep during it. How am I meant to trust your judgement?”

“Not my fault you’re like a hot water bottle.”

 “Ah, so you’re the victim here.”

“Mm-hmm.”

At the sight of the end credits, John was the one to suggest going to bed. He was also the first to get in, lodging himself up against the wall after clearing his items from his bedside table into the drawer. The mattress slanted towards the middle as you folded yourself into bed, a rabbit in its warren, just avoiding the spot where John would usually recover from his day.

Sometimes, you did things without completely thinking them through. Never had you done it on the job though, so it was a shock to your system when you found yourself touching John’s arm to get his attention, words out of your voice box before your could turn it off:

“When we met, you told me that you would be lying if you weren’t interested in having sex. I’m interested in knowing what’s holding you back from asking for that.”

John paused his descent beneath the duvet and let his eyes drift down to where your hands gripped the bed sheets as he mulled over an answer.

When he looked back up, he spoke simply, “Nothing’s holding me back. I just don’t want that at the moment.”

That was all he offered, so it was what you accepted, kissing his lips quick as you wished him: “Goodnight, John.”

You slept with your hand under the pillow, holding onto your phone - silenced. But the night was as restless as you, waking you up to his arm around your waist at half two in the morning, the wind tap-tapping on the window. John’s radiator of a chest, hidden in his sleep shirt, was pulsing soporific warmth against your back. In the dark, you could make out something on his bicep where his shirt sleeve had rolled up. A tattoo but of what, you could barely decipher. You didn’t attempt to, flipping your pillow over before drifting off. 

Roused once more, you did not bothering to check the time as you slid out of bed on auto-pilot, your legs carrying you to the bathroom blearily. You didn’t want to wake John or draw yourself too far from sleep, so you left the light off. Feeling around the chilled tiles you hadn’t yet committed to memory brought you to the toilet, the roll and then the sink, only the soapy water making an effort to bring your consciousness forward.

Eyes adjusting to the dull wash of darkness as your feet found carpet again, you were greeted by a new shadow.John was looking up at you with alert eyes, pushed up on his front like he was Ariel at a rock pool. One of his hands, fingers fanned out, was in the space you’d vacated.

“Did I wake you?” You whispered as you approached him.

His voice was gruffer as he denied, “No, no.”

When he let you back into the bed, he tucked you under the duvet and (to your mild surprise) pulled you into his chest. It was quite unceremonious, how he scooped you up and rubbed his cheek on the back of your head, like you were his cat. Content to play the part, you hummed and curled in his burly arms. You had no choice, really, but it was a nice little trap he laid for you, even if he wasn’t completely awake when he set it.

“Don’t worry. I’m fine,” John said in a growl before he seemed to drop back into sleep, his hand burrowing under your pyjama shirt to grasp your belly. And, in your subconscious effort to return to slumber, you believed him. 

--------------

AN: Time for the interaction aspect! Vote on what you'd like to see me post next! Here's some short summaries:

Bubble Baths and Blisters (Pre-relationship/Fluff and Angst): Reader and John meet at another hotel at short notice. The reader offers to help John with his bath since he's injured (but he couldn't stay in the hospital any longer; he needed to see you).

First time (Pre-relationship/Angst and Smut): John calls the reader over last minute to his house. He's desperate for something to take his mind off things, but he's still holding out on getting over that first hurdle, still not quite taking what he wants. So you convince him to.

A “Moving-in” Present (Pre-relationship/Fluff and Some Smut): John buys something for the reader to welcome them into his home properly - with one little caveat.

[tastesoftamriel]

Sadri's nix-hound noodles

This dish is considered a bit too simple by Telvanni standards to be served in mushroom towers, but nix-hound noodles are a traditional Dunmeri favourite that the commoners of Morrowind love! Spicy, fragrant, savoury, and packed with flavourful nix-hound meat and Morrowind's tastiest mushrooms, you'll find this ubiquitous dish at any market stall or tavern, like The Retching Netch.

For the hungry ones, serve with boiled kwama egg marinated overnight in saltrice sauce! Makes 4 portions.

You will need:

200g thin wheat noodles (like somen)

350g minced beef, turkey, or chicken

5 button mushrooms, or any other mushrooms of the equivalent size, chopped finely

2 shallots, diced

3 cloves garlic, diced

2 spring onions, chopped small

1 tbsp Shaoxing cooking wine

1 tbsp mala peppercorn oil (optional)

4 tbsp Lao Gan Ma crispy chili oil

3 tbsp soy sauce

2 tbsp sesame oil

1/2 tbsp sugar

1 tbsp tahini

Vegetable oil, for cooking

Method:

In a pan, lightly fry the shallots, mushrooms , and spring onions. Once the mushrooms release their water and start to shrink, add the garlic and continue to fry until the garlic and shallots are browned.

Add the meat when the vegetables soften, and add a splash of soy sauce and about 2-3 tsp sesame oil to infuse the fragrance. Stir-fry until browned and cooked through, then set aside.

Liberally salt your water and boil your noodles for 4-6 minutes (depending on the brand/type of noodles this may vary, please see packet for instructions).

While the noodles cook, prepare the sauce. Combine the Shaoxing, Lao Gan Ma, mala oil, soy sauce, sesame oil, sugar, and tahini in a bowl, then mix well. Pop the mixture back into the pan with the meat, and quickly mix together on low heat to warm it up.

Strain your noodles and divide into bowls. Top with the meat sauce and serve immediately.

Optional: serve with boiled eggs marinated overnight in soy sauce. Hard boil your eggs and peel them, before leaving them to sit in a tupperware container overnight in the fridge, submerged in 1/4 cup dark soy sauce and 1/2 cup water. Serve cold as a side to your noodles.

[rose-tinted-vision]

Tales from Tianji Manor

Relationship: Fang Duobing/Li Lianhua/Di Feisheng

prev/read it on ao3/next

“What do you think of Di Feisheng?” her husband asks her that night.

“A-Fei is a good kid,” she replies firmly, giving her husband a look. He may be a little prejudiced, but she trusted that Fang Zeshi was a good judge of character, and only wanted the best for their son, “He treats Xiaobao and Xiaohua well, and he is just trying his best to live, like the rest of us.”

Fang Zeshi frowns, considering her reply. 

She takes his hand in hers, gently urging him to look at her. She had chosen him because he had been sincere in wooing her back then, had treated everyone around him with the due respect that they deserved, regardless of their social rank. She trusts that he would extend the same treatment to Xiaobao’s chosen people too.

“Just watch, and you will see what I mean,” she says.

—

Her husband stays for the week, the Emperor having given him the week to spend with his family.

And so they watch.

They watch how A-Fei silently carries a mountain of blankets from Xiaobao’s room across the courtyard to where the Lotus Tower is parked, gently tucking them around Xiaobao and Xiaohua who have fallen asleep in their home.

They watch as A-Fei chops up the chives that Xiaobao hands to him, expertly handling the knife with the air of someone who has been handed the same task multiple times, setting them back next to Xiaobao, who shoos Xiaohua away from the kitchen with a wooden ladle. 

They watch as A-Fei tags along with both of his boyfriends to the market, trailing behind them as they return with his arms full of bags of all sizes, occasionally stealing a bite from Xiaobao’s scallion pancake.

Fang Zeshi smiles at the sight of his son and his boyfriends, happy and content with each other and at peace, despite himself.

—

“He treats Xiaobao well,” her husband admits, as they retire to bed, “but does he trest you and Xiaofeng well too?”

She knows that he bears no ill will towards A-Fei, not after he had gained her husband's recognition, that he was simply looking out for her, looking out for the peace of the family that they had built, and so she nods patiently.

“He remembers my favourite dishes, what I am allergic to, and respects the house rules.”

It is the truth, as Fang Zeshi would witness the following day.

A-Fei shows up for breakfast with a sleepy Xiaohua and Xiaobao trailing behind, settling in his usual seat at Xiaohua’s left side. He snatches up the soy sauce before Xiaobao dumps too much into his bowl in his half-awake state, adding just the right amount for him instead, and offers to pour her tea.

He Xiaohui accepts the cup of tea with a smile, which he awkwardly bows his head at. 

His posture is more tense than usual, she notes- likely due to the presence of her husband, someone who A-Fei did not know how to act around, someone who he had only interacted with a couple of times.

Her husband, for his part, was watching A-Fei with a contemplative expression. Not open distrust, like the last time they ate together, but not quite acceptance yet. 

Xiaobao, still sleepy as he was, had noticed A-Fei's discomfort, and drew his father's attention away from him with the topic of the Emperor’s latest policies following Shan Gudao’s attempted coup.

—

“Our Xiaobao really loves them,” is Fang Zeshi’s conclusion that night, expression exasperated yet fond, as they watch Xiaobao spar with A-Fei. Their nightly spars draw quite the audience, a dance so graceful that it has the servants halting in their duties to watch.

“He does,” He Xiaohui replies. Her Xiaobao had never been one to hide his feelings well- if he liked someone, it was plain for all to see. If he hated someone, anyone within a five meter radius could tell.

Like mother like son, her husband had once remarked. 

“Li Xiangyi…really does not plan on returning to the jianghu?” 

He Xiaohui straightens at the question, a familiar protectiveness rearing its head as she sizes up her husband, “is that Minister Fang asking, or Fang Zeshi asking?”

Fang Zeshi, to his credit, does not flinch under her glare.

“I think you know the answer yourself,” He Xiaohui sighs, casting her gaze to the man sitting with Zhan Yunfei, both men equally riveted by the duel before them. 

“Li Lianhua,” she stresses, which Fang Zeshi looks properly chastised by, “really just wants a quiet life with his partners. You can tell the Emperor that.”

“Okay,” her husband sighs, “okay.”

Not quite acceptance, but not outright disapproval either.

Half the battle won, like she had once told Xiaobao

[yaoiconnoisseur]

35, 56, 68 for the 30+ ask game

YAAAAY thank you for the ask :D

35. Aisle at the grocery store you never bother walking down?

The candy/sweets and chips/snacks aisles. I don't really snack throughout the day and don't like sweets that much, so those aisles are pointless for me to walk through.

56. Favorite low-effort meal that you make?

Beef bulgogi, hands down; no competition. It's super easy. The hardest part is waiting for your beef to finish marinading.

Here's the recipe if you're interested:

Ingredients 1 LBS beef (buy it pre-sliced or slice it yourself) 2.5 Tbsp soy sauce 2.5 Tbsp oyster sauce 2.5 Tbsp sugar 2.5 Tbsp granulated sugar 2.5 Tbsp mirin 2 Tbsp minced garlic 2 Tbsp sesame oil Combine sauces and seasonings in a bowl. Mix them together. Add beef to the bowl. Make sure your beef is completely covered in the marinade. Cover the bowl with plastic wrap. Place the bowl in the refrigerator and allow the beef to marinade for at least 30 minutes. (the longer, the better imo) Heat a pan (it doesnt matter what kind; both normal and nonstick pans work) to medium heat and add about a tablespoon of neutral oil (or coconut oil) to it. Cook the beef until it's done. If you have sliced your beef thinly (bulgogi style) it should maybe take about 10 minutes tops for the beef to cook If you don't have an Asian market by you that sells your beef sliced thinly, ask your butcher (or whoever is working the meat counter) to slice your beef into ⅛ inch (3.2 mm) thick slices... Or just cut the meat yourself. I just make rice in the rice cooker to go with it, but you should do whatever you feel like doing.

68. Are your garbage bags scented or unscented?

We normally buy unscented, but we recently started buying a bag size up from what we usually buy (20 Gal bags to 30 Gal) and our grocery store doesn't have 30 gallon garbage bags in anything other than scented. I've avoided scented bags in the past because their scent has always been obnoxiously strong, but these one's aren't. I guess garbage bag manufacturers realized that we just want odor neutralization--not a bag that smells like artificial flower smell and waste lol

Here's the list of questions for this prompt if you'd like to ask me something

[heretherebedork]

For the ask meme for people in their 30s: 7, 36, 48, 56, 62, and 64!

Alright!

7. Any groceries you've been getting into lately?

Cherries! I love cherries so much and they're a summer fruit and I've been buying a lot of them even when I really shouldn't be adding them to my grocery bill considering I can basically eat a bag in one sitting.

36. Do you keep a daily journal or agenda?

Nope. I mean, does my daily meta on here count? No.

48. If you could build your home from scratch, what outrageous feature would you want to build into it?

I would have a two part bedroom, one part for the dresser and closet and then a bed-sized room that would allow me to basically crawl into a bed with no extra space around it so nothing would ever fall off the bed and I could hang my TV from a wall and just... be in total isolation while trying to sleep.

56. Favorite low-effort meal that you make?

Tamago gohan! Rice in the rice cooker, add eggs and mix while it's still hot, soy sauce and then green onion if I'm got it. Simply, delicious and filling. Found a recipe on serious eats and just kind of wing it now.

62. Where are you on the minimalism-maximalism kinsey scale?

I have things and tchotckes everywhere. I am a maximalist. I want things to look at everywhere. No minimalism. Decorate everything.

64. Last time you visited a farmer's market?

Sunday! My local market is every other Sunday and I was just there. It's too expensive to use as my weekly grocery run but it's great for treats and good cheese. So I get there with my dog every other Sunday... well, I try.

Thanks so much for the ask!

Ask Meme

[asena-graywolf]

Contract a Serious Disease

Kuro had come home tired that evening. It was almost midnight. He was hungry and sleepless. You were already in bed. He was looking for a snack. He wouldn't be able to sleep if he went to bed hungry. He remembered the fish he had bought from the market a few days ago. The fish had been in the fridge for a few days. At one point your fridge freezer broke, but you soon had it fixed.

Kuro took the fish out of the freezer and sniffed it to check. It had a slightly sour smell, but he thought the sour smell would go away once it was cooked.

He fried the fish and poured soy sauce over it to cover the sour taste. Sour fish was the last thing he wanted to eat, but he was really hungry. Since he had no other alternative, he had to eat the sour fish.

All this happened about 4 months ago and you didn't realize that Kuro ate the fish. You thought you threw it away.

Four months after Kuro ate the sour fish, strange symptoms began to form in his body. He had frequent stomach cramps. Some nights the pain was so severe that he had to get up and go to the toilet to vomit. He was running out of energy quickly in training. He even fainted once.

His friends knew that Kuro was always well fed, and he never fainted during training from malnutrition. They suspected something strange

Kuro didn't tell you about it but you could notice that he's been more exhausted than usual lately.

Your usual energetic boyfriend was like a wilting flower. Just like Kenma, he got tired quickly during training and was often sick after an intense workout.

You could even say that Kenma is more resilient than he is now.

As his energy was very low, he ate too much, and strangely enough, even though he ate, he could not get enough. Kuro has been your boyfriend of years and you've never seen him this hot.

Oddly enough, he ate a lot and was not full, nor could he gain weight. Since you ate everything in the house as if you were exploiting it, you were now hiding food from him.

One day your friends were coming home and you made two trays of cinnamon rolls for them.

The next day you found that the cinnamon rolls were all sold out. No one else could do this job but Kuro, but this was even more strange than what they had encountered before. One person couldn't eat that many cinnamon rolls the size of two trays.

As soon as Kuro got home, you asked him to account

“Kuro! Excuse me?"

He came to you right away

"What happened honey?"

“You ate the cinnamon rolls?

"I ate. I'm sorry, they were so delicious, I couldn't stop myself," he said, bowing his head sadly.

“Kuro, this situation is not normal at all. You wouldn't eat that much. One person can’t eat that many buns alone. You have a situation. It won't be like this. We should go to the doctor. You've been extremely tired lately, your energy is dropping very quickly, at least let's have your blood counts checked"

Kuro immediately protested and took a nap.

“Don't be silly y/n. I am fine. We don't need to go to the hospital. If I listen, it will pass. I am training very hard right now. It's from him"

Even if Kuro took a nap, you were going to get over his doubts. After that evening, it became clear that you should definitely go to the doctor.

You were asleep and Kuro was reading in the dim light. He suddenly started shouting. You woke up with a jump. You almost lost your mind

"What's going on with Kuro?"

Kuro was pointing at the corner of the door.

“God! There! There! It will kill me! It will kill me!!"

You looked where Kuro was pointing.

"Kuro, there's nothing there, darling."

“No y/n. There's a strange man over there. He's coming to kill me! Coming! Coming!!"

“Kuro, okay calm down”

You were trying to calm your boyfriend who was crazy. You slapped him for the last time he'd come to his senses. He was stunned for a moment, but then he looked around and saw that it was nothing. You took his head in your arms and rested it on your chest. You stroked his hair and kissed him on the top of his head

"Ok. There, there baby. I am here"

You loved him in your arms until he relaxed.

After that day, your efforts to persuade Kuro to go to the doctor finally paid off. Kuro was convinced to go to the doctor

You told the doctor all your complaints. First he asked you to donate blood from your boyfriend. The results would be out at noon the next day. That's why you were going to visit the hospital again at noon tomorrow.

You went to the hospital again the next day at noon.

The doctor informed you of the result.

“Y/n-san, Kuro-kun has a high level of B12 deficiency in his blood. Also, you said your boyfriend was hallucinating, right?"

“Yes, doctor.”

"Ok. You also need to have a mri scan"

"Why?" ' Kuro asked curiously.

“I don't think your discomfort is just neurological. You have to have an MRI for a definitive diagnosis. Come back tomorrow for results”

You took a line from the hospital and had an order taken. You were nervous for the results. To comfort Kuro, you tried to support him

“Y/n-chan, what do you think I have?”

You put your arms around your boyfriend's neck

“Whatever happens, whatever the outcome, I know you can get through this, baby. I'm with you. You will be well”

You hugged each other tightly. Your support gave Kuro courage

You had a guess about Kuro's illness. But you were worried that if you did, you might get scared and panic. So if your suspicions were correct, it was best for the doctor to make this diagnosis.

Finally, the day has come when you will know the final result. The doctor called you first. You suspected why he didn't call Kuro as well, but your suspicion about Kuro's illness was probably correct.

“Y/n-san, the reason I called you here… Kuro-kun is probably going to be terrified when he hears this”

“What's wrong, doctor? What is my boyfriend's illness? Please tell me"

“Unfortunately… your boyfriend has a 10-meters tapeworm in his gut”

Your fears came true. Your suspicion of the disease was correct

"God! I had guessed. Damn it…did he eat the stinky fish we bought at the fish market a few days ago? Damn I should have stopped him"

“A kind of fish tapeworm in Kuro-kun's gut. He most likely contracted the disease from a fish that was not cooked well or produced in hygienic conditions. Tapeworms are found in the form of eggs on meat, we can’t see them with the bare eye. If you eat the fish without cooking it well, they will settle in your gut. They hatch from eggs in the intestine and then become adults. Tapeworms can grow up to 25 meters. Absorption of nutrients takes place in the small intestine. They eat all the vitamins in the body and the values ​​of the foods you eat and drink. That's why your boyfriend was eating more than usual and was so exhausted during training. That was the reason for the vitamin B12 deficiency.”

“It means that everything he eats and drinks feeds the tapeworm inside! God, it can't be!

"Definitely. Also, the gut is like our second brain. Intestinal parasite infection can also cause hallucinations. If the tapeworm ovulated and the eggs were thrown into your boyfriend's brain, there's a good chance he's hallucinating."

“Yeah, that's why he was hallucinating that night. What are we going to do, doctor?"

“Tapeworms can’t clear up with medication. If it was a parasite like pinworms, we could remedy it with medicine. We have to surgically remove it.”

“Is it today?”

"Yes. Waiting any longer will hurt your boyfriend. He has already suffered enough from living this long with this parasite inside him.”

"You are right. So how are we going to tell Kuro that?"

“He has to know. If he doesn't know what his illness is, he doesn't know what to do next. Summon Kuro-kun. I should talk to him too.

You summoned Kuro. You were quite worried about his reaction after learning about his illness. That's why you were on tenterhooks

The doctor told Kuro all that he told you. Kuro shouted in panic

"WHAT! Doctor please take that thing out of me! I don't believe! Does that thing live inside of me? Am I feeding a giant worm inside of me!! I can't be! God!”

“Did you eat that stinking fish?” you asked putting your hand on his shoulder

“Actually, I wasn't going to eat, but I was starving y/n. Otherwise I wouldn't be able to sleep. I had to eat. If I had known this would happen…”

“I was already suspicious of the fish in that market. The environment was not very hygienic.”

“We're going to operate on you today, Kuro-kun. You should consider yourself lucky to have symptoms. Sometimes it doesn't show any symptoms, and people live for years with a tapeworm that is several meters long in their intestines. So much so that the consequences can even be fatal.”

“This is a terrible thing.”

“If you are ready, we will take you into surgery. Say goodbye to your girlfriend for now"

Kuro turned to you and hugged you tight

“I should have listened to you y/n-chan. What a fool I am.”

“It’s gonna be okay, baby. From today you will be free from it. I'll be with you when you wake up. I'm always by your side" you said patting his back

You kissed his neck and held his hands to encourage him

"Be brave. You can handle this. I believe you"

Kuro went into surgery without any fear thanks to your support. After an hour-long surgery, he got rid of the 10-meter tapeworm in his intestine forever.

He had learned his lesson, too. From now on, he would never eat the fish before it was cooked thoroughly, and he would give more importance to hygiene than before.

[noodle-reviews]

This week we have King Pot Noodle chicken & mushroom flavour. Something about the design of the pot makes me expect lesser quality from the experience with its heavy vibe of “marketed for western supermarkets only” but I like chicken and mushroom flavour so let’s give it a whirl.

It’s the type of pot noodles that has the flavouring powder already mixed in, but it comes with a small packet of soy sauce that you’re supposed to mix in after cooking. The noodles are rather short so I might have to use a spoon to eat them.

The smell after cooking is very familiar, just like other chicken or mushroom flavoured noodles I’ve had in the past. Neither notably bad or good, just regular ol chicken and musroom smell.

The taste is the same, an initially nice mushroom flavour that neither offends or blows me away. I’m not really picking up on any chicken flavour though. Upon further inspection the noodles are vegetarian, which makes me wonder why they didn’t just market it as mushroom flavour instead of making a mediocre attempt at faking chicken. Vegetarian chicken flavour can be done, but this isn’t it. The taste noticeably relies heavily on MSG, which doesn’t bother me, but I find it notable that there’s enough of it that you can taste the MSG itself. Not least because it means the taste gets a little flat as you keep eating, since the other flavourings don’t have as much of a presence. The soup is thick and creamy in texture, and the noodles are nice and firm. It needs slightly longer steeping than advertised though, before the noodles are fully cooked. The corn kernels are a little stringy in texture and have a mild sweet taste. Overall these noodles are a bit bland as you work your way through the pot.

texture 9/10

taste 5/10

packaging 10/10 cup noodles are easy to open, and this one had a lid that was easy to reattach for steeping.

portion size: small meal

[formeryelpers]

Yummy Cuisine, 421 N Atlantic Blvd, Unit 108, Monterey Park, CA 91754

Yummy Cuisine is a humble Cantonese eatery in the same shopping center as GW Market (across the street from Atlantic Times Square). They make some of my favorites: rice noodle rolls and congee. The menu also includes noodles, pancakes, dumplings, appetizers, and beverages. You can customize your rice noodle rolls by adding egg, sprouts, lettuce, beef, liver, etc. They have over 13 kinds of rice noodle rolls, including beef brisket, shrimp, scallop, etc.

Pig liver rice noodle roll ($6.99): The portion was about twice as large as other places (enough for a meal). The rice noodle rolls were the crinkled kind with toppings on top (not inside the noodle sheets). The noodle sheets were thin and silky, doused in a sweet soy sauce that wasn’t too salty, topped with scallions and slices of tender liver. Served piping hot! So good!

Preserved egg & pork congee ($11.99): A huge bowl of congee (meal size), not too watery or thin, topped with scallions. There were nice big pieces of preserved egg and tiny bits of pork. It wasn’t as bland as some places but also not the most flavorful – above average though.

Hong Kong style milk tea ($4.75): milky and sweet, not as strong as usual

When I first walked in all I saw was a big counter. The seating area is to the right of the counter. Service was fine – not that attentive but if you catch their attention, they’ll come right over. Utensils and sauces are kept at each table. Strip mall parking is usually easy to find. Credit cards accepted.

4 out of 5 stars

By Lolia S.

[comrade-rat]

Some great easy vegeteble hacks I've found as an EXTREMELY picky eater & autistic person (obviously this is what works for me and won't work for everyone but maybe it can be used as a jumping off point for others?) :

Baby carrots! They are sweeter (I've found) than full sized carrots and are usually already washed and can be eaten straight out of the bag. You can dip them raw in dressing, yogurt, chocolate, pretty much anything! Steam/lightly boil for a few minutes if you want a softer cronch, or! (my favorite when I have the spoons to do it) try them glazed in the oven with brown sugar and butter and honey! I love baby carrots soooo much.

Fry that shit! Adding some pan-fried cabbage, onions, broccoli, carrots, whatever you want, to fried rice or noodles can be a great way to enjoy vegetables! Just because it's got oil and salt on it doesn't change the fact that it's got important vitamins and fibers your body needs, it just makes it taste different! Plus, pan-frying is pretty quick and doesn't require much to prep or clean. I'll make a packet of microwave rice, a packet of microwavable steamed vegetables, and fry them suckers together on low - to- medium heat with vegetable oil and an egg. Add or subtract ingredients to your desire (I'll add vegan bacon and soy sauce) and the whole thing takes 10-15 minutes and I can sit down for most of it.

Add cheese! If you enjoy cheese as much as I do then boy howdy do I recommend it with veggies. You can put that shit on salads, omletes, pasta, pretty much anything and it can make your vegetable experience from a chore to a joy. I love cheesy cauliflower which is just cauliflower and cheddar cheese I can make in the microwave in just a few minutes. (you may be noticing a theme)

Buy pre-cut and/or pre-mixed vegetables. It might be a tad more expensive in the store than buying whole, but if you struggle with executive dysfunction or pain or anything like that, you are more likely to eat it if it's easy to consume than something requiring prep.

"baby" vegetables are sweeter and sometimes more nutritiously dense than "adult" vegetables. Baby carrots not so much, but baby greens like spinach and kale are actually harvested as young leaves and as such, tend to be sweeter. If you can find them, x-sprouts are very nutritious as they are plants just sprouting and packed full of nutrients they would use to jumpstart growth to adult plants, I recommend sunflower sprouts myself :).

Frozen vegetables are not less healthy! Fresh frozen vegetables are exactly that, fresh and frozen. Thawed fresh-frozen green beans are pretty much just as nutritious as the ones your aunt got at the farmers market, the fact that you've had them in the freezer for a month doesn't change that because they were preserved by the freezing process.

Experiment and have fun! Remember that however you prepare them or whatever you mix them with to make them you-friendly, in the end you are still eating vegetables and getting the same stuff from them you would get if you didn't make them that way. While it's true some vitamins and other nutrients are lost when cooked, most of them are still in there and glazed carrots with sugar and butter have nearly the same amount of nutrients as raw carrots and the idea that the tasty parts make them "unhealthy" is dangerous and wrong. Food isn't good or bad, healthy or unhealthy. Unless it is making you sick, food is good for you and your body needs it for energy.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[market-insider]

Ponzu Sauce Market Trends and Analysis: Comprehensive Overview of Market Size, Share, Growth

The global ponzu sauce market size is expected to reach USD 2.81 billion by 2030, growing at a CAGR of 6.5% from 2024 to 2030, according to a new report by Grand View Research, Inc. There has been a notable rise in the number of Japanese restaurants across the globe. Countries such as U.S, U.K., India have seen a proliferation of Japanese eateries, including fine dining establishments and casual sushi bars. This increase in Japanese restaurants has boosted the visibility and popularity of ponzu sauce, making it a staple in both professional kitchens and home cooking. Moreover, ponzu sauce, typically made with natural ingredients like soy sauce, citrus juice, and vinegar, is perceived as a healthier alternative to other condiments that might contain artificial additives and higher levels of sugar or fat. The focus on natural and organic products across the globe has driven the demand for high-quality ponzu sauce.

Another major factor fueling the growth of the market is the escalating global interest in Asian cuisine. Over the last decade, there has been a notable increase in the popularity of Asian food, celebrated for its rich flavors and distinctive culinary techniques. The rise of Asian restaurants worldwide has led many consumers to seek out ways to recreate these restaurant-quality dishes at home. As a crucial component of Japanese cuisine, ponzu sauce has emerged as a favored ingredient in this culinary trend

Ponzu Sauce Market Report Highlights

Yuzu ponzu sauce is expected to grow at a CAGR of 7.1% from 2024 to 2030 owing to its increasing use and demand as it offers combined flavor of umami and tanginess.

Organic ponzu sauce is expected to grow at a CAGR of 9.7% from 2024 to 2030. Consumers are increasingly seeking for products with fewer preservatives and additives owing to rising demand for organic ponzu sauce.

Retail end use is expected to grow at a CAGR of 6.4% from 2024 to 2030. Increasing demand for gourmet ingredients along with rising trend of at home cooking is driving the sales for retail sector.

PET bottle packaging is expected to grow at a CAGR of 6.9% from 2024 to 2030. PET bottles are lightweight, convenient, durable, and cost-effective which is favored by both consumers and manufacturers thus driving its sales.

Asia Pacific is expected to grow at a CAGR of 7.0% from 2024 to 2030. Presence of numerous manufacturers of ponzu sauce in the region is contributing to the market growth in the region.

For More Details or Sample Copy please visit link @: Ponzu Sauce Market Report

Ponzu sauce is known for its versatility, which has extended its use beyond its traditional Japanese roots. Initially ponzu sauce was used as a dipping sauce for sushi and sashimi, ponzu sauce is now utilized in a diverse array of culinary applications. It is increasingly used as a marinade for vegetables and meat, a dressing for salads, and a flavor enhancer in soups and stews. This expansion in usage has significantly driven the growth of the market. Food manufacturers and chefs are exploring creative ways to use ponzu sauce, incorporating it into fusion dishes and novel recipe formats.

Furthermore, the robust e-commerce infrastructure across the globe. Allows consumers to easily purchase specialty products like ponzu sauce. Online platforms such as Amazon, specialty food websites, and even subscription boxes focused on international cuisines have made ponzu sauce more accessible. Social media and food blogs also play a crucial role in introducing and popularizing ponzu sauce among American consumers. Additionally, the demand for natural and organic products is increasing globally. Ponzu sauce, especially those varieties that are certified organic, appeals to consumers who prioritize clean-label foods.

List of major companies in the Ponzu Sauce Market

Kikkoman Corporation

Mizkan Holdings Co., Ltd.

YAMASA CORPORATION

Morita Co., Ltd.

Gold Mine Natural Foods

Lee Kum Kee

Shoda Sauces Europe Company Limited

Marukan Vinegar (U.S.A) Inc.

Otafuku Foods

Yamasan Ltd.

For Customized reports or Special Pricing please visit @: Ponzu Sauce Market Analysis Report

We have segmented the global ponzu sauce market on the basis of flavor, nature, end- use, packaging, and region.

[rupalic]

Exploring the Savory Ingredients Boom – $12.1 Billion Market Valuation by 2029

The savory ingredients industry encompasses a wide range of products used to enhance the flavor of savory dishes. This market includes various ingredients such as herbs, spices, seasonings, sauces, marinades, stocks, broths, and flavor enhancers.

Key factors driving the savory ingredients market growth include:

Changing Consumer Preferences: Consumers are increasingly seeking diverse and authentic flavors from around the world, leading to a demand for a variety of savory ingredients.

Health and Wellness Trends: As consumers become more health-conscious, there’s a growing demand for savory ingredients that are perceived as natural, organic, and free from artificial additives.

Globalization of Culinary Influences: Increased globalization has led to the popularity of ethnic cuisines, driving demand for savory ingredients such as spices, herbs, and sauces from different regions.

Convenience and Ready-to-Eat Foods: The rising demand for convenience foods and ready-to-eat meals has boosted the demand for savory ingredients that can enhance the flavor of such products.

Foodservice Industry Growth: The expansion of the foodservice industry, including restaurants, cafes, and fast-food chains, drives the demand for savory ingredients used in food preparation.

Innovations in Product Development: Manufacturers are constantly innovating to introduce new savory ingredients with unique flavors, textures, and health benefits to cater to changing consumer preferences.

E-commerce Growth: The increasing popularity of online shopping has made savory ingredients more accessible to consumers, driving market growth.

Health and Wellness Trends: As consumers become more health-conscious, there’s a growing demand for savory ingredients that are perceived as natural, organic, and free from artificial additives.

The global savory ingredients market size is on a trajectory of significant expansion, with an estimated value projected to reach USD 12.1 billion by 2029 from the 2024 valuation of USD 9.4 billion, displaying a promising Compound Annual Growth Rate (CAGR) of 5.2%.

How are manufacturers responding to the trend towards natural and healthful flavor ingredients in their product development strategies?

The savory ingredients industry is poised for significant growth driven by the increasing preference for natural and healthful flavor components. Consumers are increasingly seeking food products made with clean-label ingredients, free from artificial additives, preservatives, and flavorings, as they prioritize their health and well-being.

Natural savory items such as herbs, spices, fruits, and vegetables are at the forefront of this trend, offering nutritional benefits, clean label appeal, and complexity to food products. Basil, thyme, and rosemary, among others, are not only valued for their aromatic qualities but also for their health-promoting properties like antioxidant activities.

Get PDF Copy:  https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=193325783

Furthermore, there’s a rising demand for savory alternatives to traditional salt-based flavorings due to growing awareness of the health risks associated with excessive sodium consumption. Umami-rich ingredients like seaweed-based spices, soy sauce, and yeast extracts are gaining popularity for their ability to enhance taste perception while reducing overall sodium levels in food products, catering to the needs of health-conscious consumers.

APAC region is projected to account for the largest savory ingredients market share

The rapid population growth, increasing urbanization rates, and growing disposable incomes in the region are fostering a burgeoning consumer base with evolving tastes and preferences. As urban lifestyles become more prevalent, there’s a rising demand for convenient and flavorful food options like savory snacks, ready-to-eat meals, and packaged goods infused with savory ingredients to elevate taste experiences.

Asia Pacific’s rich cultural diversity and culinary heritage contribute to the high demand for savory ingredients. From the subtle flavors of East Asian cuisines to the bold and spicy profiles of Southeast Asian dishes, the region boasts a plethora of culinary traditions, flavors, and ingredients. This diversity sparks consumer curiosity and drives an increasing demand for a wide array of savory ingredients such as sauces, seasonings, and spices, essential for creating authentic and flavorful dishes.

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Moreover, the market for savory ingredients is evolving in Asia Pacific due to the growing popularity of international cuisines and the adoption of Western dietary habits. As global culinary trends influence consumer preferences, there’s a growing interest in Western-style entrees, snacks, and convenience foods, driving demand for savory ingredients used in these culinary creations. This presents lucrative opportunities for suppliers and manufacturers to introduce products tailored to regional tastes and preferences.

Top Savory Ingredients Companies

Kerry Group plc. (Ireland)

Ajinomoto Co., Inc. (Japan)

Givaudan (Switzerland)

Ingredion Incorporated. (Us)

Sensient Technologies Corporation (US)

Symrise (Germany)

Associated British Foods plc (UK)

ADM (US)

DSM (Netherlands)

By Ingredient Types Savory Ingredients Market is Classified as –

Yeast Extracts

Hydrolyzed Vegetable Proteins (HVPs)

Hydrolyzed Animal Proteins (HAPs)

Monosodium Glutamate

Nucleotides

Savory Ingredients Industry News

In January 2024, Ohly revealed ambitious modernization and expansion strategies for its production facilities, showcasing a strong dedication to sustainability and expansion. This strategic initiative not only boosts Ohly’s competitive edge but also establishes the company as a frontrunner in sustainable innovation within the savory ingredients sector.

In August 2023, Kerry Group plc completed the acquisition of Orchard Food for a sum exceeding $100 million, with the possibility of additional payments totaling up to $100 million over the next three years, subject to meeting predefined performance benchmarks. This purchase is in line with Kerry’s continued strategy to strengthen its foothold in China and enhance its standing in the worldwide savory taste markets.

In July 2021, Sensient Technologies Corporation announced the acquisition of Flavor Solutions, Inc., poised to substantially influence Sensient’s standing in the savory ingredients market. Through the integration of Flavor Solutions’ assets into its portfolio, Sensient is now positioned to provide an expanded array of flavors and flavor technologies to the food, beverage, and nutraceutical industries.

[harshnews]

Instant Noodles Market Size, Share, Trends, Growth Opportunities and Competitive Outlook

"Global Instant Noodles Market – Industry Trends and Forecast to 2031

Global Instant Noodles Market, By Noodles Type (Fried Noodles and Non-fried Noodles), Type (Meat, Vegetable, and Seafood), Type of Seasonings (Spices, Soy Sauce, Vinegar, Cheese, Bean Paste, Citrus, and Others), Raw Material (Cereals & Grains, Legumes & Pulses, and Others), Category (Conventional and Organic), Packaging (Cups, Bowls & Tubs, Pouches and Packets, Boxes, and Others), Packaging Size (Single Pack Size, Dual Pack Size, and Multi Pack Size), Gluten Content (With Gluten and Gluten Free), Brand (Branded and Private Label), Price (Low Priced Mid Priced, High Priced, and Premium), Distribution Channel (Store Based Retailing and Non-Store Retailing) - Industry Trends and Forecast to 2031.

Access Full 350 Pages PDF Report @

**Segments**

- **Product Type**: - Cup Noodles - Pouches - Others

- **Distribution Channel**: - Supermarkets/Hypermarkets - Convenience Stores - Online Retail - Others

- **Region**: - Asia-Pacific - North America - Europe - Rest of the World

**Market Players**

- **Nestle** - **Nissin Foods** - **Uni-President** - **Toyo Suisan Kaisha** - **Acecook Vietnam** - **Thai President Foods** - **Sanyo Foods** - **Mamee Double-Decker** - **Capital Foods** - **Indofood**

The global instant noodles market is segmented based on product type, distribution channel, and region. In terms of product type, the market is further divided into cup noodles, pouches, and others. Cup noodles have gained immense popularity due to their convenience and easy preparation process, making them a preferred choice among consumers. Pouches are also widely consumed, offering diverse flavors and variations. The distribution channels for instant noodles include supermarkets/hypermarkets, convenience stores, online retail, and others. Supermarkets/hypermarkets hold a significant share in the market due to their extensive reach and availability of a wide range of products. Online retail channels are experiencing rapid growth, especially with the rise of e-commerce platforms.

Regionally, the Asia-Pacific region dominates the instant noodles market, driven by countries like China, Japan, and India, where instant noodles are a staple food due to busy lifestyles and affordability. North America and Europe also contribute to the market share, with a growing trend of consumers opting for convenient meal options. The rest of the world segment includes regions like Latin America, Middle East, and Africa, showing potential for market growth due to changing consumer preferences and urbanization.

Key players in the global instant noodles market include Nestle, Nissin FoodsThe global instant noodles market is highly competitive and dynamic, with key players such as Nestle, Nissin Foods, Uni-President, Toyo Suisan Kaisha, Acecook Vietnam, Thai President Foods, Sanyo Foods, Mamee Double-Decker, Capital Foods, and Indofood holding significant market shares. Nestle, a Swiss multinational food and beverage company, has a strong presence in the instant noodles market with its wide range of products catering to various consumer preferences. Nissin Foods, a Japanese company, is another major player known for its innovative flavors and high-quality instant noodles. Uni-President, based in Taiwan, is a leading brand in the Asia-Pacific region, offering a diverse selection of instant noodles.

Toyo Suisan Kaisha, a Japanese food company, has a strong foothold in the market with its popular brands such as Maruchan and Sapporo Ichiban. Acecook Vietnam is a prominent player in the Vietnamese market, known for its localized flavors and regional variations. Thai President Foods, based in Thailand, specializes in Thai-style instant noodles and has a loyal customer base both domestically and internationally. Sanyo Foods, a Japanese company, focuses on creating unique and premium instant noodle products to cater to discerning consumers.

Mamee Double-Decker, a Malaysian food and beverage company, has been expanding its presence in the global instant noodles market with its innovative packaging and flavors. Capital Foods, an Indian company, offers a wide range of instant noodle products under the brand name Ching's Secret, targeting the Indian and international markets. Indofood, based in Indonesia, is one of the largest instant noodles manufacturers in the world, with its popular brand Indomie enjoying widespread popularity across various regions.

These market players are constantly innovating and investing in research and development to meet evolving consumer preferences and stay ahead of the competition. They focus on product diversification, flavor innovation, and strategic marketing initiatives to maintain their market positions and**Global Instant Noodles Market Analysis**

- **Global Instant Noodles Market, By Noodles Type (Fried Noodles and Non-fried Noodles), Type (Meat, Vegetable, and Seafood), Type of Seasonings (Spices, Soy Sauce, Vinegar, Cheese, Bean Paste, Citrus, and Others), Raw Material (Cereals & Grains, Legumes & Pulses, and Others), Category (Conventional and Organic), Packaging (Cups, Bowls & Tubs, [Pouches](https://www.databridgemarketresearch.com/reports/global-pouches-market) and Packets, Boxes, and Others), Packaging Size (Single Pack Size, Dual Pack Size, and Multi Pack Size), Gluten Content (With Gluten and Gluten Free), Brand (Branded and Private Label), Price (Low Priced Mid Priced, High Priced, and Premium), Distribution Channel (Store Based Retailing and Non-Store Retailing) - Industry Trends and Forecast to 2031.

The global instant noodles market is witnessing significant growth driven by factors such as changing consumer lifestyles, increasing demand for convenient and ready-to-eat meals, and the affordability of instant noodles. Fried noodles are a popular choice across various regions, offering a crispy texture and enhanced flavor profiles. Non-fried noodles are gaining traction among health-conscious consumers due to their lower fat content. The market offers a variety of noodle types, including meat, vegetable

Highlights of TOC:

Chapter 1: Market overview

Chapter 2: Global Instant Noodles Market

Chapter 3: Regional analysis of the Global Instant Noodles Market industry

Chapter 4: Instant Noodles Market segmentation based on types and applications

Chapter 5: Revenue analysis based on types and applications

Chapter 6: Market share

Chapter 7: Competitive Landscape

Chapter 8: Drivers, Restraints, Challenges, and Opportunities

Chapter 9: Gross Margin and Price Analysis

Countries Studied:

North America (Argentina, Brazil, Canada, Chile, Colombia, Mexico, Peru, United States, Rest of Americas)

Europe (Austria, Belgium, Denmark, Finland, France, Germany, Italy, Netherlands, Norway, Poland, Russia, Spain, Sweden, Switzerland, United Kingdom, Rest of Europe)

Middle-East and Africa (Egypt, Israel, Qatar, Saudi Arabia, South Africa, United Arab Emirates, Rest of MEA)

Asia-Pacific (Australia, Bangladesh, China, India, Indonesia, Japan, Malaysia, Philippines, Singapore, South Korea, Sri Lanka, Thailand, Taiwan, Rest of Asia-Pacific)

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Discover Thai Street Food: Must-Try Dishes and Where to Find Them

Thailand is renowned for its vibrant street food culture, offering a variety of delicious and affordable flavors and dishes. For travelers and food enthusiasts alike, exploring Thai street food is essential to the experience. This guide highlights some must-try dishes and where to find them.

Pad Thai: The Quintessential Thai Dish

Pad Thai is arguably Thailand's most famous dish. This stir-fried noodle dish is made with rice noodles, eggs, tofu, shrimp, or chicken and garnished with peanuts, bean sprouts, and lime. The sweet, sour, salty, and spicy flavors make Pad Thai a crowd favorite.

You can find Pad Thai on almost every street corner in Thailand, but for an authentic experience, head to Thip Samai in Bangkok. Known as the "Pad Thai King," this establishment has served its signature dish since 1966. The secret lies in the freshly made noodles and the unique blend of tamarind sauce.

Som Tum: A Refreshing Papaya Salad

Som Tum, or green papaya salad, is a refreshing and spicy dish that perfectly captures the essence of Thai cuisine. It is made with shredded green papaya, tomatoes, green beans, peanuts, and dried shrimp, and the flavors are often pounded with a mortar and pestle to infuse. The salad has a tangy sauce made from lime juice, fish sauce, palm sugar, and chili.

For an unforgettable Som Tum experience, visit Somtum Der in Bangkok. This popular spot specializes in various papaya salad types, offering traditional and innovative takes on this classic dish.

Moo Ping: Grilled Pork Skewers

Moo Ping, or grilled pork skewers, are a favorite among locals and tourists alike. These succulent skewers are marinated in garlic, coriander root, soy sauce, and coconut milk before being grilled to perfection. The result is a juicy and flavorful bite-sized snack perfect for on-the-go eating.

You can find Moo Ping at many street food stalls, but one of the best places to try it is Chatuchak Weekend Market in Bangkok. This bustling market offers various street food options, with Moo Ping being one of the highlights.

Khao Niew Ma Muang: Mango Sticky Rice

Every trip to Thailand is complete with indulging in Khao Niew Ma Muang, or mango sticky rice. This beloved dessert consists of sweet, sticky rice, fresh, ripe mango slices, and a drizzle of coconut milk. Creamy, sweet, and slightly salty flavors create a delightful and refreshing treat.

For the best mango sticky rice, visit Mae Varee Fruit Shop in Bangkok. This shop is renowned for its perfectly ripe mangoes and expertly prepared sticky rice, making it a must-visit for dessert lovers.

Tom Yum Goong: A Spicy and Sour Soup

Tom Yum Goong is a spicy and sour soup that is a staple of Thai cuisine. This aromatic dish is made with shrimp, mushrooms, tomatoes, lemongrass, kaffir lime leaves, and galangal, all simmered in a flavorful broth. The soup is seasoned with fish sauce, lime juice, and chili peppers, creating a perfect balance of heat and tanginess.

Head to Pee Aor in Bangkok for an authentic Tom Yum Goong experience. This humble eatery is famous for its rich and flavorful soup, often considered one of the best in the city.

Roti Gluay: Thai Banana Pancakes

Roti Gluay, or Thai banana pancakes, are a popular street food dessert that is both delicious and entertaining to watch being made. The dough is stretched thin, cooked on a grill, then filled with sliced bananas and folded into a square. It is then topped with sweetened condensed milk and sometimes a sugar or chocolate sauce sprinkle.

You can find Roti Gluay at many night markets across Thailand, but a standout spot is the Roti Mataba stall in Bangkok. This vendor is known for its crispy, sweet, and satisfying banana pancakes, making it a favorite among locals and tourists.

Exploring Night Markets for Street Food Delights

One of the best ways to experience Thai street food is by visiting night markets. These markets come alive in the evening, offering various dishes and a lively atmosphere. Each market has its unique charm and specialties, making them worth exploring.

The Rot Fai Market in Bangkok is a popular destination for street food lovers. This market is known for its vintage vibe and extensive food selection, including everything from grilled seafood to sweet treats. Another must-visit market is the Chiang Mai Night Bazaar, which offers a blend of traditional Thai dishes and Northern Thai specialties.

Tips for Enjoying Thai Street Food

Here are a few tips to fully enjoy your Thai street food adventure:

Be adventurous and try a variety of dishes. Thai cuisine is incredibly diverse, and each dish offers a unique taste experience.

Follow the crowds. Locals know the best spots, so a busy stall is usually a good sign.

Practice basic food safety by opting for freshly cooked items and avoiding anything that looks like it has been sitting out for too long.

By following these tips and exploring the vibrant street food scene, you'll be able to savor the true flavors of Thailand. Whether indulging in Pad Thai, savoring a spicy Tom Yum Goong, or enjoying sweet mango sticky rice, Thai street food will leave a lasting impression.

[priyanshisingh]

Salad Dressings and Mayonnaise Market Landscape: Trends, Drivers, and Forecast (2023-2032)

The Salad Dressings and Mayonnaise Market is poised for significant expansion, projected to grow from USD 1,844.12 million in 2024 to USD 3,924.38 million by 2032, demonstrating a robust compound annual growth rate (CAGR) of 9.90%.

The Salad Dressings and Mayonnaise market is a dynamic and growing segment within the broader food industry, driven by evolving consumer preferences and a rising demand for convenience foods. Market size is projected to expand significantly in the coming years, fueled by an increasing trend toward healthy eating and the adoption of diverse culinary practices. The growth in health-conscious consumers has led to a surge in demand for low-fat, organic, and gluten-free dressings, as well as mayonnaise alternatives made with healthier oils like olive or avocado. Key players in the market are focusing on innovative product launches and expanding their product portfolios to cater to varied consumer tastes. Technological advancements in packaging and preservation methods have also contributed to the market's growth by enhancing product shelf life and maintaining quality. Geographically, North America holds the largest market share, followed by Europe, due to high consumer awareness and spending power. However, the Asia-Pacific region is expected to witness the fastest growth, driven by urbanization, increasing disposable incomes, and a growing inclination towards Western food habits.

Salad Dressings and Mayonnaise come in a wide variety of types, catering to diverse tastes and dietary preferences. Here are some common types:

Salad Dressings

Vinaigrette

Classic Vinaigrette: Made with oil, vinegar, and seasonings.

Balsamic Vinaigrette: Features balsamic vinegar for a sweeter, tangier flavor.

Citrus Vinaigrette: Includes citrus juices like lemon, lime, or orange.

Creamy Dressings

Ranch: A creamy base with herbs like dill, parsley, and chives.

Caesar: A rich, anchovy-infused dressing often used in Caesar salads.

Blue Cheese: Combines blue cheese crumbles with a creamy base for a tangy taste.

Specialty Dressings

Honey Mustard: A blend of honey and mustard, often with a touch of vinegar.

Thousand Island: A sweet and tangy mix of mayonnaise, ketchup, and relish.

Green Goddess: A herb-forward dressing with a creamy base, often including tarragon and chives.

Asian-Inspired Dressings

Sesame Ginger: Combines sesame oil, ginger, soy sauce, and rice vinegar.

Miso: Features miso paste for a umami-rich flavor profile.

Mayonnaise

Classic Mayonnaise

Traditional: Made with egg yolks, oil, vinegar, or lemon juice.

Light: Lower in fat, using less oil or substituting with lighter ingredients.

Flavored Mayonnaise

Garlic Aioli: A garlic-infused version of mayonnaise.

Chipotle Mayo: Includes chipotle peppers for a smoky, spicy kick.

Herb Mayonnaise: Mixed with various herbs like basil, dill, or parsley for added flavor.

Alternative Mayonnaise

Vegan Mayonnaise: Made without eggs, often using ingredients like aquafaba or soy milk.

Avocado Mayo: Uses avocado oil for a healthier fat profile.

Olive Oil Mayo: Replaces traditional oils with olive oil for a distinct taste and health benefits.

Specialty Mayonnaise

Truffle Mayonnaise: Infused with truffle oil or pieces for a gourmet twist.

Sriracha Mayo: Combines mayonnaise with Sriracha sauce for a spicy flavor.

Key Player Analysis

Kraft Heinz

McCormick

Unilever

American Garden

Annie’s Homegrown

Cibona

Duke’s

Hidden Valley

Ken’s Foods

Kenko Mayonnaise

More About Report- https://www.credenceresearch.com/report/salad-dressings-and-mayonnaise-market

The Salad Dressings and Mayonnaise market faces several challenges that impact its growth and sustainability. These challenges include:

Health Concerns and Nutritional Content: With an increasing emphasis on health and wellness, consumers are becoming more cautious about the nutritional content of the foods they consume. Traditional salad dressings and mayonnaise are often high in fats, sugars, and calories, which can deter health-conscious consumers. Manufacturers are challenged to reformulate their products to be healthier without compromising on taste and texture.

Regulatory Compliance and Labeling: The food industry is heavily regulated, and salad dressings and mayonnaise manufacturers must comply with various local and international food safety standards and labeling requirements. Keeping up with changing regulations and ensuring accurate labeling, especially with the growing demand for transparency and clean labeling, can be a complex and costly challenge.

Market Saturation and Competition: The market is highly competitive with numerous global and local players vying for market share. This intense competition can lead to price wars, reducing profit margins. Additionally, market saturation in some regions makes it difficult for new entrants to establish themselves and for existing companies to expand their market share.

Consumer Preferences and Trends: Consumer preferences are constantly evolving, influenced by trends such as plant-based diets, organic foods, and exotic flavors. Keeping up with these trends requires continuous innovation and product development. Companies must invest in research and development to create new products that cater to changing tastes and dietary needs, which can be both time-consuming and expensive.

Supply Chain and Raw Material Costs: The cost and availability of raw materials such as oils, eggs, and vinegar can be volatile, influenced by factors like weather conditions, geopolitical issues, and economic fluctuations. These fluctuations can impact production costs and profit margins. Additionally, supply chain disruptions, as seen during the COVID-19 pandemic, can pose significant challenges to maintaining consistent product availability.

Environmental and Sustainability Concerns: There is growing consumer and regulatory pressure to adopt sustainable practices in food production. This includes sourcing raw materials responsibly, reducing carbon footprints, and using eco-friendly packaging. Adapting to these demands requires significant investment in sustainable technologies and practices, which can be a financial burden for companies.

Market Education and Consumer Awareness: Despite the growing popularity of salad dressings and mayonnaise, there is still a need for market education to increase consumer awareness about the benefits of various products, particularly healthier and specialty options. Effective marketing and education strategies are essential to inform consumers and drive demand.

Innovation and Differentiation: With a plethora of products available in the market, differentiating offerings and standing out from the competition is a constant challenge. Companies must innovate not only in terms of flavors and ingredients but also in packaging, marketing strategies, and customer engagement to attract and retain consumers.

Segments:

Based on Type:

Salad Dressings

Mayonnaise

Other

Based on Application

Daily Use

Food Industry

Others

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