#Sushi rice measurement

[anielskaaniela]

How Much Sushi Rice Per Roll Perfect Sushi Every Time

In this post , you will learn how much sushi rice you need per a roll to make perfect sushi every time . Check out my japanese products [here]. Making sushi at home is such a fun experience! Whether you’re rolling up sushi rolls, shaping nigiri, or putting together a poke bowl, the secret to restaurant-quality sushi is all in the rice. Get it right, and you’re golden. But if there’s too much…

[powdermelonkeg]

Hey guys. Rice ball time.

Things you need:

Sushi rice

Mirin (technically optional)

Rice wine vinegar

Sesame oil (technically optional)

Seaweed wraps (technically optional)

Salt

Filling: I prefer spicy lemon mushrooms or spam with prosciutto, but you can use basically anything you want here. Cheese, taco meat, spinach and feta, take your pick.

Equipment/supplies you need:

Rice cooker

Frying pan

Spatula

Spoon

Plastic wrap

Cookie sheet (technically optional)

STEPS:

Measure the rice according to your rice cooker.

WASH THE RICE. This is important. It just means swirl it around in water with your hand, drain the water off, and repeat until your water's not getting any clearer.

Put in the rice cooker with water according to how your rice cooker works.

Add a splash of rice wine vinegar, + mirin and sesame oil if you have it.

Cook rice.

While rice is cooking, prepare filling however you want.

When both are done, take out a sheet of plastic wrap. Sprinkle generously with salt.

Scoop some rice onto the plastic wrap. About a fist-sized portion should be more than enough.

Put a spoonful of filling in the center.

Cover spoonful of filling with more rice.

Close up the plastic wrap and twist it. You should have a formless rice ball.

Shape it into a triangle by squeezing the plastic wrap. You might need a washcloth for heat protection for this.

Repeat until you're out of rice. Congrats, you have rice balls for the next few days.

Refrigerate until cold.

At this point, they should hold their shape fairly well. If you want to seaweed-wrap them:

Fill cookie sheet with warm water.

Have surface ready to put seaweed and rice ball on.

Submerge seaweed sheet in warm water for 10 seconds MAX.

Put flat on the surface from 2. It will be messy, that's fine.

Put rice ball in middle of seaweed.

Fold seaweed around it. I like to fold the corners over the top of the triangle first, then the bottom.

Wrap in foil and refrigerate.

Repeat for as many rice balls as you want like this.

SPICY LEMON MUSHROOM FILLING:

Cajun seasoning (paprika + oregano + thyme + salt + cayenne + white pepper + red pepper flakes. Paprika should be the biggest component, everything else, add as much as you think you want)

Lemon juice

Margarine or butter

Sliced mushrooms

Put in a lot of butter and let it melt.

Add the mushrooms.

Season generously with cajun seasoning.

When they look like they're properly cooked (dark, smaller, kind of curled in on themselves, shiny, the butter's mostly gone), add lemon juice.

Cook until lemon juice is mostly gone.

Profit.

SPICY LEMON SPAM FILLING:

The exact same as above except you cut up spam for it instead of mushrooms. Maybe add soy sauce if you want. Cooked spam looks lightly brown on the edges.

I like to wrap my spam rice balls in strips of prosciutto so they look like the meaty rice balls from Breath of the Wild.

[vidavalor]

A handful of GO/food-related thoughts (66% of which came to me in insomniac semi-sapience at 3am):

1) Would the Ineffable Husbands eat burritos, and what might 'burrito' refer to in their coded language?

2) The rice in sushi is functionally analogous to the bread in a sandwich and now I am flailing about potential implications in relation to your Bread meta

3) You remember the bit in the book about one of the Other Four Bikers disliking anchovies and/or olives on pizza? There's an actual French dish a bit like that! It's called 'pissaladière' (https://en.wikipedia.org/wiki/Pissaladi%C3%A8re), it's from the south of France (Nice/Provence sort of area) and it's actually rather yummy! (I made it for supper tonight ^_^) Granted, anchovies can be a bit of an acquired taste

Hi @jotun-philosopher The most sapient thoughts sometimes come in the insomniac semi-sapience at 3am, I find. What cool questions! Some fun with food, sexual euphemisms, and etymology for you. 💕

Burritos: What's extra Good Omens-y about this question, imo, is that "burrito" comes from the Spanish "burro", which means "donkey", so, a burrito is actually a "little donkey" and, by that measure alone, I will say odds are solid that the Ineffable Husbands have eaten burritos lol. That and they've been around forever and have probably eaten most things and burritos are so, so good... You might reasonably ask 'why the fuck is this delicious food named after donkeys?' and the answer is that it's thought to be because a burrito can and does hold so many different kinds of ingredients that it's kind of a "workhorse" of food. It handles so much at once by bringing in so many different nutrients and tastes that it's akin to the "workhorse" of animals, which is a donkey. The show also already aligns Aziraphale with donkeys and actually did so again pretty recently with Shax referring to Aziraphale as an ass and then that the elevator is in the doorway to the pub The Dirty Donkey (which I think we can all agree Crowley named? 😉).

[@procrastiel I saw your tags in my other, more depressing post about Aziraphale & The Dirty Donkey-- I was going for the above, not the more horrifying option. I'm sure you'll be relieved. 🤣]

As for food symbolism in burritos, there's just so many different ingredients, idk... I think they'd make innuendo out of what's ordered to be in the burrito on any given day. I can't imagine one of them not making a hot sauce reference, since sauce and its variety of meanings is a very Ineffable Husbands word and they've used it before in different ways ("gravlax in dill sauce"; "you dip it in soy sauce").

Sushi and Bread: You're right about the rice in sushi being functionally analogous to bread in that it's the starch but I think it's actually the nori or leaves used to wrap the sushi that is technically "the bread" of sushi. (So, on top of there being fish in the sushi, the "bread" is actually seaweed in 1.01... mmm🐟. 😉) But your point that sushi can be seen as a sandwich of sorts? Yes, totally. A sandwich being food between two or more slices of bread (or a stand in for bread that serves the purpose of containing the filling). A person then euphemistically tied to bread is then a person who is a participant in partnered sex. Mrs. Sandwich is "Mrs. Sandwich" because she "makes sandwiches" for other people-- she allocates slices of bread to one another.

The bread itself that has been mentioned so far is also interesting from an euphemistic standpoint. Besides the brioche looked at in Crepes, there's sourdough (mentioned in Lockdown as the only bread that Aziraphale has baked and, um, "has baked" in the last few days) and there's also the first mention of bread in the series... which is from God 😂 when she codes Crowley as black bread in 1.01. The joke there likely being that both sourdough and black bread are examples of the kinds of bread that are made through a process of fermentation-- the same way that alcohol is made-- reiterating alcohol and bread as euphemistic for sex.

Pissaladiere: Thank you for reminding me of it-- it's been ages since I had it and it's very spring. Might need to make one soon. Glad yours was delicious! Just a warning, though: I think Crowley would make you disappear if you ever tried to serve Aziraphale a pissaladiere, though. A French fish-topped tart? There's nary a more Ineffable Husbands dish in existence lol. Pissaladiere rooted from the Latin piscis, meaning "fish" and it reminds me of some wordplay in the show in Aziraphale's entry in 'The Demon's Guide...' that Furfur had in 1941.

The obvious joke with the entries in the guide is that they're supposed to be about angels from the demonic perspective and have to use language that is negative to describe these angels but... this just means it's an excuse for Crowley and Aziraphale to get their 'wily'/'smitten', etc. on and use words that have different, contradictory definitions. Everything in Aziraphale's entry-- that we all agree was written by Crowley (and in what we are shown of the Baraqiel one, that feels very 'written by Aziraphale')-- is actually complimentary or referencing their relationship in the fuller meanings of the words used under the negative connotation on the surface.

One of the descriptive details listed for Aziraphale is "suspishous ears", with an intentional misspelling of "suspicious" to look demonic, right? One of the parts of the wordplay there is that the misspelling is done so as to now include the word "pish"-- a bit of a Crowley & Aziraphale wily/smitten-type of word on a few different levels.

To say something is "pish" is to say that it's something you disagree with and/or that it is disgusting and it took on that meaning largely from being Scottish slang for urine (as it's a near-homophone for "piss"... see also, the British phrase "to take the piss (out of [x])" being to roast someone or something.) This is the negative connotation on the surface but where this is relevant to Crowley and Aziraphale is in the etymology of "pish"...

The word actually formed in the English language as onomatopoeia (words that are formed out of sounds like, among some of Crowley's other mentioned favorites in the show, "frou frou" and "whoop.") Out of what sounds, you ask? The "psshshsh" noises ornithologists and others make to attract small birds.

It's also thought to originate about equally with the bird-attracting sounds from "la peche"... which you'll be unsurprised to learn is the French word for fish.

In Mohegan-Pequot, spoken by the indigenous people of my neck of the woods in New England, and in a couple of other languages, use of "pish" is actually rooted from the English peas.

To have "suspicious ears"-- with "suspicious" spelled correctly-- is to be cautious about who you trust. "Suspishus ears", built to include "pish", then references fish, peas, and nightingales at once and would then be calling Aziraphale a good partner who listens.

A communication breakdown, though-- not listening-- also being a theme in S2 and its "I don't think your exactlys are my exactlys"/"aim for my mouth but shoot past my ear"/"no nightingales" misery...

[crocsintheair]

Hannibal food themed episodes

France 🇫🇷

Apéritif - Apéritifs are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. 🥂

Amuse-Bouche - An amuse-bouche is a single, bite-sized hors d'œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone.

Potage - Pottage or potage is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.

Oeuf - Egg. 🥚

Coquilles - Great scallops. In French, the mollusc itself – as well as a popular preparation of it in cream sauce – is called coquille St. Jacques. 🦪

Entrée - An entrée, in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal.

Sorbet - Sorbet is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey.

Fromage - Cheese. 🧀

Trou Normand - The Normand Hole. Calvados is the basis of the tradition of��le trou Normand, or "the Norman hole". This is a small drink of calvados taken between courses in a very long meal, sometimes with apple or pear sorbet, supposedly to reawaken the appetite.

Buffet Froid - A buffet froid is a meal served on a table for guests to help themselves. The word, as such, comes from the French buffet and originally referred to a sideboard used to store china. When a buffet includes only cold dishes, it is known as buffet froid, which means cold buffet.

Rôti - Roast.

Relevés - In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with entrées de broche or other grosses entrées. The replacement dishes were commonly called "relevés", or in English, "removes". They were the last of the entrées consumed at the meal, although they were brought to the table immediately after the potages.

Savoureux - Tasty, savoury.

Japan 🇯🇵

Kaiseki / 懐石 - It is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.

Sakizuke / 先附 - An appetizer similar to the French amuse-bouche.

Hassun / 八寸 - The second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes. Traditionally served on a square dish measuring eight sun (寸) on each side.

Takiawase / 煮合 - Vegetables served with meat, fish or tofu; the ingredients are simmered separately.

Mukōzuke / 向付 - A sliced dish of seasonal sashimi.

Futamono / 蓋物 - A "lidded dish"; typically a soup.

Yakimono / 焼物 - Flame-grilled food (esp. fish)

Su-zakana / 酢肴 - A small dish used to cleanse the palate, such as vegetables in vinegar; vinegared appetizer.

Shiizakana / 強肴 - A substantial dish, such as a hot pot.

Naka-choko / 中猪口 - Another palate-cleanser; may be a light, acidic soup.

Kō no mono / 香の物 - Seasonal pickled vegetables.

Tome-wan / 止椀 - A miso-based or vegetable soup served with rice.

Mizumono / 水物 - A seasonal dessert; may be fruit, confection, ice cream, or cake.

Italy 🇮🇹

Antipasto - Antipasto is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite.

Primavera - A primo is the first course. It consists of hot food and is usually heavier than the antipasto, but lighter than the second course.

Secondo - A second course (secondo), based on meat, fish, dairy products such as cheese, or eggs.

Aperitivo - The aperitivo opens a meal, and it is similar to an appetizer. Most people gather around standing up and have alcoholic/non-alcoholic drinks.

Contorno - A side dish (contorno) of raw or cooked vegetables, which accompanies the second dish.

Dolce - Dessert.

Digestivo - The digestivo, also called ammazzacaffè if served after the coffee, is the drink to conclude the meal.

Source: wikipedia

[minaramen]

Haruka Isumi - 16 Idol Album - Part 2: The onigiri from my memories

Part 1 | Part 2 | Part 3

[Disclaimer: I’m NOT a professional translator. I’m using my knowledge from 4 years of university. Please, feel free to let me know if you notice  mistranslation/typo/error of any kind]  

***

Haruka: Grandma! Grandma, happy birthday!

Grandma: Oh, thank you, Haru chan

Grandma: Is this flower for me? Did you make it with origami?

Haruka: Yes! I learned how to make it at kindergarten. I made it together with my teacher!

Haruka: Eheh. Are you happy?

Grandma: Oh, I’m very happy! I’ll treasure it a lot, Haru chan

Haruka: Oh…! And also, also…I’ll prepare something special, today!

Grandma: Really? Are you going to cook?

Haruka: Yes! After all, I was so happy when you made a lot of things for my birthday! And since today is yours, I want to do the same!

Grandma: However, cooking is difficult. Can you really do that, Haru chan?

Haruka: Everybody helps their mums, I can do it too!

Grandma: Oh my, I see.  You’re attending the final year of kindergarten after all

Grandma: Well, then. Please.

Haruka: Hooray! Leave it to me, grandma! What do you want to eat?

Grandma: Let’s see.. May I ask you for onigiri? 

Haruka: Of course! I’m a great onigiri maker! I always make them in the sand box, after all!

Haruka: And teachers always praise me because I can give them such a good triangular shape!

Grandma: I see. I can’t wait for it

Haruka: What else would you like to eat?

Grandma: Fufu. Onigiri will be enough

Haruka: No, no! It can’t be enough! You made a lot of meat and potatoes and hand rolled sushi for my birthday!

Haruka: You can’t get bigger if you only eat onigiri, grandma!

Grandma: You know, Haru chan, your grandma really loves onigiri. I’m happy with just onigiri. I’m going to eat a lot of them and get bigger

Grandma: Also,  we’re talking about onigiri made by you. They’re going to be very special

Haruka: …really? Are you really happy, grandma?

Grandma: Of course

Haruka: Got it! I’m going to make sooo many of them, that way you will be happier and happier!

Grandma: Thank you, Haru chan. Shall we start by measuring the rice together?

Haruka: No!

Grandma: What?

Haruka:  You can just sit down today, grandma. I’ll do everything by myself

Haruka: It’s forbidden for you to help me!

Haruka: You’re the star today, grandma! Relax!

Grandma:... Fufu! It’s been a while since I’ve been called “the star”. Thank you, Haru chan

Haruka: Eheh

Haruka: I’m in charge of hospitality, today

Haruka: Is this the cup to measure rice?

Grandma: Yes. Over there you can find the inner pot of the rice cooker. You can use that cup for measuring the rice and then put it inside the pot

Grandma: Do you know where the rice is?

Haruka: Yes! Must be in the kitchen downstairs…here it is!

Haruka: How much of it should I use…?

Grandma: Two filled cups are enough

Haruka: Filled… uh…it’s difficult… it doesn't come out…

Grandma: You need to squeeze it from the bottom, so more of it will come out

Haruka: Like this?

Grandma: Yes, well done. You’re really good at it, Haru chan

Haruka: Eheh! Just as expected from the best one in the sand box!

Haruka: Okay, once again… Heave-oh…! Is it okay?

Grandma: Good job. Now you need to wash the rice. But you can’t reach the sink, right, Haru chan?

Grandma: Wait. I’ll take a stool for you

Haruka: The one I use?

Grandma: Yes. Long ago, it was your dad’s

Haruka: My dad’s…

Grandma: When he was around your age he used to say he wanted to help me, so I bought one

Grandma: I think it should be fine for you, now. See? It’s perfect

Haruka:...thank you, grandma. I’ll take good care of it

Grandma: Fufu. I’ll teach you how to wash the rice properly. First, put the water in…

Haruka: So much of it?

Grandma: Yes. You need to completely cover the rice. It needs to take a bath in order to be clean

Grandma: Now you can start mixing it with your hands 

Haruka: Ahah! It’s a weird feeling! It’s burbling!

Haruka: Oh, look! The water turned white!

Grandma: It means you did a good job washing it. While you stir the rice, try to squeeze and push it

Grandma: That plate is too close to you, it’s dangerous… I’ll put it away

Haruka: Thank you, grandma! Grandma, am I doing it properly? Am I good? Does it look okay?

Grandma: You’re very good, Haru chan. I wouldn’t say it’s the first time you’re doing it

Grandma: The rice will cook deliciously

Haruka: Eheh, hooray!

Haruka: I’ll always clean the rice for you from now on, grandma!

Haruka: And I’ll always make delicious onigiri for you, forever and ever

End of part 2 

[snkts]

The local Asian market was packed, shoppers pushing metal carts between wide aisles of various goods and ingredients. A low din of voices bounced off the metal and concrete surfaces, mingling with the hum of the refrigerators. They bought vegetables, tofu, and mushrooms in the produce section; the fancy thin sliced beef at the butcher; and various other items for hotpot that night, and frozen mochi to have for desert. Logan looked between items with a discerning eye, often reading their ingredient list, but Mikoto lacked the skill to tell what defined his choices. But they chatted as they shopped and Mikoto liked getting to see the myriad of cultures represented in the supermarket: Japanese, but also Korean, Chinese, Indian, Vietnamese, Thai, and so on. There was even a seafood section with fresh fish and crabs and squid.

On the far side of the store, as they were looping out of the freezer section, they passed a series of vendors selling food and meals: sushi, ramen, fried rice, and noodles. But Mikoto paused at one stall, drawing short. Behind some glass, one of the vendors was flipping small fish shaped pieces of dough around a metal pan and then stuffing them with various sweet feelings. Mikoto reached out to hook her hand around Logan's wrist, drawing his attention.

"Look! They're making Taiyaki!"

It hadn’t taken him long to realise that Academy City didn’t teach the kids it housed to be adults. They didn’t want functional adults. They wanted weapons. And weapons didn’t need to be able to take care of themselves. In fact, if they could, that was bad. It made it easier for them to leave. That meant all the money and time you put into them went to waste. The people who ‘made’ those weapons didn’t like wasting resources. Logan had decided that those people could go fuck themselves. 

Mikoto didn’t know how to cook. He did. He could teach her, so he was going to teach her. They’d start small and work their way up - he wasn’t gonna get her any Michelin stars, but she’d be able to provide for herself. He’d made the executive decision that they were starting with foods she’d be more comfortable with. They’d had a few basic lessons so far, and all had gone well. She was a smart kid. The hardest part was just getting her to stop thinking about exact measurements and calculations. That wasn’t cooking. (He wished he’d had a camera the first time she asked him for a measurement for the garlic and he told her ‘whatever feels right’.) But she was making progress, and so he figured he’d show her something halfway between easy and intermediate: Hotpot. They could make the soup case themselves, and then the veggies would test her knife skills (he’d promised, no claws). A way to review the basics she’d learned so far, introduce the concept of poaching, and also just have a good meal. Hotpot was good. 

Logan was looking through the list in his hand, double-checking to make sure they had everything they needed. He’d almost finished up when she speaks and catches his attention. Marketplaces were always… Difficult, for him to navigate the way he did most places. Bright colours everywhere. Vendors calling out and patrons holding conversations creating a cacophony of sound. Foods and flowers and people filling the air with clouds of scent. The air was so thick with spices and sugars that he could taste them with every breath. If he wasn’t careful, it could be disorienting, overwhelming. It was also the best place to get ingredients when he couldn’t take a joyride in the Blackbird. In this case, it was worth the effort. 

But right now, Mikoto isn’t thinking about their ingredients. She was thinking about a stall that had caught her eye. … Well, he supposed he couldn’t blame her. They had been out a while. And they’d been thinking about food the entire time… He stood there for a moment, watching the vendors at work, focusing on the sound of frying dough and the smell of sweet red bean paste. He glances back at the list in his hand, then back to the vendors. Then he folds up the little paper and stuffs it into his pocket. 

“Alright, fine.” He said, pulling out his wallet. If she was gonna twist his arm. “But you get one. We just got all this crap, don't ruin your dinner.” And he hands her enough money for two. Okay, so maybe he was a little hungry. And taiyaki was good.

[suvidrache]

Cooking With England Fluff

age in bio when interacting. minors do not interact.

Word Count: 1,122 / Read it on AO3 / Wattpad

England had just left his business meeting when he received a text from you. He pulled out his phone, looked at it, and saw you asking about his plans for tonight.

He responded, stating he didn't have any.

You asked if you could come over to try some of his foods and also help cook, maybe teach him a few recipes.

He agreed and texted you his address.

He put his phone away and made his way home, undoing his tie once his foot crossed the threshold of his front door.

He sighed as he ran his fingers through his hair, he slowly made his way through the house and up the stairs, setting his briefcase on the chest of drawers in his room, as he made his way to the shower. He turned the water on to hot and took his time, just wanting to relax a bit before the reader came to visit.

After his shower, he put on some relaxing, comfortable, but presentable clothes.

He ruffled his hair one last time with the towel to get it dry. He didn't bother fixing it as it was messy in his day-to-day life anyways.

He walked out of his room just in time to hear the doorbell ring, he walked down the stairs and around the corner as he opened it he smiled and spoke:

"Welcome y/n." as he gestured to the inside of his house.

"Thank you, Arthur." You said as you walked into the house.

The house was a large three-story building, with the kitchen, dining room, and sitting room all on the first floor. The second floor had some rooms, bedrooms, bathrooms, and closets. The third floor was the attic with various rooms, libraries, and office space.

The rooms were decorated with furniture from the 1980s, at a first glance one would think it was an old house.

The evening light was casting a warm glow on the house. The small rays of light provide little light to the house. Fortunately, for the lamps, the lighting wasn't much of a problem.

"You're welcome, right this way." He said as he walked down the hall stopping right before a doorway on the right, making sure you were following him before entering the room.

The kitchen was a large room and much different from the other rooms. The kitchen looked like it was from the 2000s, and the stove was a gas one.

"What food would you like to try?" He asked as he looked at you.

"How about a trifle?"

"Well, that isn't entirely a meal."

"We can make sushi and you can make the trifle?"

"I don't think I've had that before."

"Do you have some Unagi?"

"Uhh… I'm not sure?" He said as he rubbed the back of his head.

"It's alright, I brought some ingredients with me."

"Oh good! What's the first step?"

"Wash 237 milliliters of rice in the sieve." You said as you grabbed the bag of rice and tore open the top.

England grabbed a measuring cup and you poured the rice in. He then poured the cup into the sieve and rinsed the rice in the sink.

"After washing the rice, put it in the pan. We'll need two 237 milliliters of water with the rice."

He added the rice and then the water. Then put it on the stove and put a lid over it.

"Turn on the heat and wait until it boils, then turn off the heat and let it sit for about twenty minutes."

He turned on the stove and while you guys waited for the rice to cook, you continued to work on the other items.

"We need to cook this at 182 Celsius for ten to twelve minutes."

He brought out a tray and covered it with parchment paper, you unpacked and placed the unagi down and washed your hands, while England placed the tray near the stove, waiting for it to reach the correct temperature and putting it in the oven once it did.

You grabbed the bamboo mat and laid it out while England grabbed the ingredients for his trifle.

"Do you have any scissors?"

"Yeah." He left and returned with a pair. "Here you go."

"Thank you." You said as you grabbed them and began cutting the nori sheets in halves.

"I need some plastic wrap."

"It's right behind you, the second drawer on the right.

You opened the drawer and grabbed the plastic wrap. You laid some down on the mat and laid down the nori with the shiny side face down.

"Where's the sesame seeds?"

"The top door on the left."

You grabbed the seeds and poured some into the cup, before going and checking the rice. You turned off the stove, opened the lid, and fluffed it up before closing the lid and letting it sit for ten minutes.

"The unagi should be done."

England grabbed an oven mitt, opened the door, took the unagi out, set it on the stove, and turned off the oven.

While you waited for the unagi to slightly cool off you cut up some cucumber.

After you finished cutting, you watched England and his work. He had finished slicing the fruits and had begun mixing pudding and milk.

You checked on the rice once more and seeing it was done you took it and spread it over the nori. You sprinkled on sesame seeds before adding on unagi, cucumber, and some green onions.

You rolled up the mat, pressing every so often to keep the fillings together. Once the mat ends had met you laid the mat out and began cutting up the roll. You took out a bottle of unagi sauce and drizzled it over the sushi.

"The sushi is done, do you need any help?"

You asked as you looked over at England.

"No, thank you for the offer." He said as he whipped the cream. He added it onto the two bowels he had filled with the fruits and cake. He topped the bowels with some cherries.

"Where are the plates?"

"Top right door."

You grabbed two plates and placed the sushi evenly onto them.

You carried the plates into the dining room, England carried the bowels and silverware.

"What would you like to drink?"

"I'll take some water please."

England left and returned with two glasses of water.

He sat right across from you and ate a bite of sushi while you ate some of the trifle.

"This is good!"

You both said in unison.

"Thank you."

You both said again.

"You're welcome." You said with a giggle.

While England also spoke when you did "It is my pleasure!"

© SUVIDRACHE — do not copy, translate, modify, or plagiarize my work. reblogs are appreciated!

[suguruslut]

Teaching you how to cook

𝘵𝘩𝘦 𝘸𝘢𝘺 𝘰𝘧 𝘵𝘩𝘦 𝘩𝘰𝘶𝘴𝘦𝘩𝘶𝘴𝘣𝘢𝘯𝘥 𝘩𝘦𝘢𝘥𝘤𝘢𝘯𝘰𝘯𝘴

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Gwen’s Notes: I can’t cook worth shit. I got these food ideas from Haikyuu characters🤣

🐉𝒯𝒶𝓉𝓈𝓊🍳

-now THIS is the man you want to teach you how to cook. probably, maybe, definitely. you want to make milkbread, and Tatsu agrees, but that’s the last decision you make in the kitchen

-put on your apron. now. the cute Polycure one that will quickly be destroyed by flour. you have to match!

-Tatsu is a tough teacher, ngl. he wants you to follow the instructions exactly the way they’re written, no deviation, and if you do, he’ll get after you. maybe even lightly smack your ass with a wooden spoon but you like it

- “If you think you can skip a few steps here and there, yer dead wrong! Don’t underestimate any of the steps!”

- you underestimate most of the steps, so you guys have to start over at least twice, but his instructions are clear and easy to understand, once you decide to start listening. there’s lots of yelling, but not malicious or accusing

-Tatsu the master bread maker demonstrates how to knead bread, then gets behind you and places his hands on yours for a more immersive example; only then do you start to gain confidence in your kneading skills

-most of Tatsu’s time is spent actually trying to make the bread and stopping you from burning yourself or cutting a finger off (you were mockingly pretending to cut your pinky off for making a cooking mistake and got a little too close to the skin)

-ridiculous, overdramatic compliments he subtly backtracks from

- “See? Yer getting the hang of it. With those kneading knuckles, you’ll be better than Paul Hollywood himself. Well, that might be a stretch...but yer definitely getting better. Wait--don’t take it out! It’s still rising!”

-you quote The Great British Bake-Off and Guy Fieri the entire time, which Tatsu finds cute, also takes the seriousness out of the cooking lesson

-when you stop touching the dough and finally listen to Tatsu’s instructions, you are left with a huge, delicious milkbread loaf, and there is no disastrous dropping on the floor like there was with Masa

-Tatsu breaks off a piece for you to test first, holding the piece to your mouth and smiling smally when you hum in amazement. you give him the credit, but Tatsu is quick to correct you

- “You kidding? Ya almost sacrificed a pinky for this bread. Show some respect.”

-it was nice, spending an afternoon in the warm kitchen watching Tatsu work in his apron, so cute and focused on making everything perfect...you realize how crazy you are for this shades wearing, peach fuzzy man

-(this lesson caused your husband a lot of stress, though, so don’t expect him to invite you back for at least two weeks. *Azula voice* “You, are banished.”)

🐅𝒯𝑜𝓇𝒶𝒿𝒾𝓇𝑜🍰

-another man who knows a thing or two about cooking...or does he? baking is his specialty, but there’s nothing a little “secret ingredients” and “family recipes” can’t fix

-Tora takes you to his truck for your cooking lesson: you’re going to be making Oinarisan (inari sushi) a recipe of his mother’s which he got from his sister. does he know anything about sushi? no, but he prepared well, reading over the recipe a dozen times

-being in such small quarters with Torajiro makes you both nervous and excited; you like the homey atmosphere he’s created here, just the two of you in your own little cooking show world

- “And now, ladies and gentlemen, the lovely [ YN ] will cook the rice; watch it materialize right in front of yer eyes. Brown grains, from the hills of Tokyo, freshly bought this morning.”

- “Didn’t we get it from Tatsu, Tora? And there aren’t any hills in Tokyo.”

- “...”

-how much ginger is too much?? apparently the amount you dumped in without measuring. oh well. Tora thinks it’s kinda cute how pathetic you are at cooking, so he doesn’t get mad that you have to start over (but he keeps the ginger away from you after that)

-he nudges you with his elbow or lightly touches your arm when he asks you to do something, keeping your attention on what you’re doing so no accidents happen. he would FREAK out if you even got so much as a mild burn

-Tora is very delicate when folding the tofu pockets, not at all speedy like he is when making crepes. you watch him with a smile, getting distracted from your own folding, and he blushes and tries not to smile back when he catches you watching him

-it’s impossible to not overfill the stupid tofu pockets with the rice, kombu and mushroom mix, and that’s when Tora starts getting pissed at the damn things, trying desperately to patch them together so you two don’t go hungry. he even tightens his headband, like that will help him focus more

-you find his desperate attempts hilariously endearing, and ensure him they’re fine the way they are, which he eventually submits to

-the sushi doesn’t look...horrible. it’s not the best looking street food you’ve ever seen, but to your surprise, Tora seems impressed by your combined efforts, grinning and holding one deformed Oinarisan up for you to see

-you insist he tries first, and when his eyes light up upon tasting the sushi, he quickly offers you a piece

- “It ain’t good lookin’ like you, but it sure tastes good!”

-Tora and you spend another hour eating the fruits of your labor before the dreaded time comes...to do dishes. Torajiro will insist he will do them, but doesn’t nudge you away when you slip up beside him to help

-overall, you had a good time on Tora’s “cooking show,” and hope to be invited back soon as a special guest (hopefully with more cooking skills by then)

🐕ℳ𝒶𝓈𝒶🥡

-oh baby boy...we all know you still cannot cook worth a damn, but that’s okay. we’re in this together. try not to burn the house down this time. either of you.

- “You want...a cooking lesson? Uhhhh....s-sure! No problem! I’m a pro, now! Big brother Tatsu taught me everything he knows!”

-everything Masa knows: how to open the microwave door, how to buy instant ramen, how to pour water into a glass

-you two decide for something very Western to eat, something very common that shouldn’t be too difficult to make...how about grilled cheese?! cheese on bread! easy! apparently not

-obviously you know Masa has no idea what the fuck he’s doing, but you let him believe you don’t know. ingredients bought, now Masa is staring at them in confusion, wondering what goes first

-it doesn’t help that he’s easily distracted by you, even though you aren’t doing anything in particular aside from looking cute in your apron...he keeps getting even more nervous by looking over at you, knowing you’re expecting him to produce something edible for you to eat and not be poisoned or die

- “Haha! Okay, here I go, babe! On second thought...wanna just order in?”

-you insist that with the two of you on it, making grilled cheese is possible. why do you have to put butter on the bread? neither of you are sure, but you manage to follow the instructions somewhat and get a single piece of bread on the skillet

-it burns

-you try again

-and again, and a few more times after that, wasting almost an entire loaf of bread

-down to the last two pieces of bread, Masa finally manages to get an overload of cheese on and places the other bread piece over top of it. the bread partially rips because the butter is too hard, but the flip doesn’t go as bad as both of you expected, and the bottom bread piece isn’t burned!

-after three agonizing minutes of trying to stay focused enough to ensure the bread doesn’t burn again, Masa realizes most of the cheese is spilling out of the sandwich onto the skillet and lowers his head in defeat

-you tell him it’s okay and plate the grilled cheese, watching more cheese spill out when you cut it in half. Masa sits beside you and looks down at the sad sandwich you have to share because he messed up so badly.

- “Some househusband I am! I’ve failed you, boss!”

-however...when you bite into the grilled cheese sandwich, all of Masa’s defeated attitude floats away. even though a lot of the cheese fell out, it’s still good enough to eat, and the two of you giggle while fighting for the glops of cheese on the plate

-in a better mood, Masa sends a selfie of you two with cheese on your lips holding up your pathetic grilled cheese to Tatsu and Miku. Miku thinks it’s cute, Tatsu is horrified, but Miku stops him from sending a long text about the proper way to make grilled cheese

-Masa and you may not be the most talented married couple on the block, but you have glops of cheese, and that’s really all that matters

                                                     🐉 🐅 🐕

[borathae]

I’m so sorry you’re sick and hope you get better very soon - like now! But in the meantime, spicy tuna rice roll??? 😳😳😳 that sounds amazing. If it’s a secret, don’t worry, but recipe please? 😳😳😳

Thank you so much!! I've been drinking so much tea, you have no idea I ain't letting this virus get comfy 😡 ALSO YES OMFG PLEASE ASK ME FOR RECIPES OMFG my weakness I tremble in excitement because I love sharing recipes JFJADSJF

Okay so ommg for the spicy tuna roll you will need (it makes between 2 or 3 rolls depending on how thick you fill it):

1 can of natural tuna

1 coffee cup of sushi rice

Buldak hot sauce (but I'm sure you can use your favourite hot sauce of choice as well, I've only been making it with the buldak one though)

mayonnaise

salt & pepper to taste

sushi nori sheets (leaves? idk how to say that lol)

some sesame oil to "close" the roll

Utensils:

spoons for mixing

bowls for mixing

your rice cooking method of choice (for me and my no-rice-cooker-owning butt, it is a good old stainless steel pot rip)

a bamboo sushi mat for rolling (for alternatives please tell me in the comments, I bought like a 2€ sushi bamboo mat so I never really thought about alternatives before jsjjs)

a cutting board

a very sharp knife

plate for serving (or like a tupperware container if you wanna take it somewhere)

How to make:

Cook the rice until it is done and yummy

Let the rice cool as you prepare the tuna

Drain the tuna and then put it into a bowl

Mix it with the mayo, hot sauce, salt & pepper until it tastes yummy to you (hahah listen I'm so bad with correct measurements because I'm such a "it has to taste yummy, you'll get there eventually just cook with your heart" kinda cook)

The end consistency of the tuna should be nice and creamy with a good amount of spice and savouriness (that's a word now, okay?)

Then you can either start assembling the roll by laying out a nori sheet on a bamboo mat & spreading the rice on it so it looks like this & then on top of the rice spread the creamy tuna & roll it up

Or of you wanna do it like me and assure an even more mixed tuna to rice ratio -> mix the tuna with the rice before assembling, so it becomes one yummy goodness. Then assemble the roll so it looks like on the picture. Once the rice is spread evenly, start rolling

Begin rolling from the part closer to you -> meaning: roll upwards to the part where more nori sheet is visible

Once the rolling is finished (no matter which option you went with), you can put a thin layer of sesame oil on the end of the nori sheet so it sticks to itself and therefore the roll doesn't open again

Wet a very sharp!! knife with a little sesame oil and very gently!!! cut the tuna roll into bite sized sushi pieces. The knife should practically glide through the roll, so seriously make sure that the blade is sharp (and be careful not to cut yourself <3)

Plate it prettily and enjoy <3

Lazy version (which I never tried up until now but can see myself making if I'm like "nah i just wanna eat")

prepare the rice & tuna like in the recipe above

cut your nori sheet into bite sized pieces

scoop up the tuna-rice-mixture with a nori piece and shove it into your mouth

chew, chew, chew

enjoy hahahah lazy version because sometimes we just wanna eat without working too much

[infinitelytheheartexpands]

unsolicited recipe except i pretty much never measure anything time

deconstructed sushi-ish (?) bowl*

*not actually sushi i am just trying my best with common walmart ingredients pls don’t come for me

ingredients:

-instant rice

-water

-shrimp

-olive oil

-edamame

-avocado

-minced garlic

-seaweed

-soy sauce

-chipotle ranch

-seasonings (i use black pepper, turmeric, and red pepper flakes, but you can use whatever)

how to:

-put some olive oil in a skillet and heat it to medium-high heat

-make your instant rice with water in a bowl and put it in the microwave

-throw however much edamame you want onto the skillet. season according to taste.

-put the shrimp in with the olive oil and what seasonings you want. cook until you feel like it.

-alternatively: don’t cook it and just mix it with some seasonings in another bowl

-cut up an avocado

-tear up a piece of seaweed

-when the rice is done, put the avocado and seaweed in. add seasonings.

-then add in the seasoned/cooked edamame and shrimp.

-add garlic, soy sauce, and chipotle ranch.

-mix until combined

-enjoy!

[kavehsfoodlog]

hello!

i'm 29 and (sorta) newly-diagnosed with gerd. i come from a hispanic family so it's felt devastating to lose over half the cabinet of spices and treasured family recipes, BUT i want to re-shape how i'm viewing this to be a positive, holistic sort of approach. so that's what this blog is for.

why i chose kaveh: i love him. hes the ultimate bbg/comfort character for me. he helps me cope with this new journey i'm on.

recently made the decision to stop weighing/measuring food for my sanity so even if i write something like oz/c/etc it's a guesstimate

Safe Foods List

• lettuce (beloved)

• cucumber

• apple

• oatmeal (not flavored - only tolerable instant is bob's)

• unseasoned chicken

• unseasoned turkey

• gf rudi bread

• eggs (usually)

• carrots

• korean chives/chinese chives (moderate amts)

• red bean mochi

• squash

•zucchini

• corn

• green beans

• spinach

• celery

•bean sprouts (small amounts)

•bamboo shoots

•broccoli and cauliflower (moderate amounts)

• veggie sushi (if no onions)

• all varieties of sweet potatoes

•regular potatoes (in moderate amts) - NOT fried

•rice (small amounts for white/white glutinous, moderate amounts for basmati)

•berries (moderate amounts)

•dates (1-2)

•non-citrus fruits (peaches, melons, pears, etc.)

•granola (small amts)

•mustard (moderate amounts)

•sugar (small amounts - more tolerable if in baked goods)

•gummy bears (moderate amounts)

•corn (incl. unseasoned/only buttered popcorn - as much as i want, as long as i don't eat it to fullness/overfullness bc that triggers reflux)

•green beans (fresh>canned but both in moderate amts)

Trigger Foods List

• most dairy (greek yogurt and cream are tolerable in moderate amts, hard cheese is tolerable in small amts)

• sausages (especially spicier ones)

•tomatoes (ANY amt)

• garlic (any amt 😭)

• pickles (can tolerate exactly 3 small circular slices; small dill pickles can be tolerated 1-2 at a time)

• onions

•kimchi (white kimchi is tolerable in small amts, haven't tried moderate amts yet)

• sugary pan dulce

• fried/breaded red meats

• peppers (chipitín, etc.)

• bell peppers (sobbing)

• sodas (zero/diet > mexican-bottled coke (yes, specifically coca-cola) > plastic canned/bottled soda

• honey (in moderate amts)

• citrus fruits (ie lemon, lime, orange)

• cabbage (why)

• banana (am allergic anyway)

• gluten (intolerance)

• many spices (black/white pepper, chili, dill, garlic, onion, ginger, cinnamon, etc.)

• some amts of oils (turmeric reduces the effects to a small degree)

•soy (crying - intolerant)

•worcestirshire (spelling??) sauce (small amts)

[dovahnap]

On the topic of apology, in first episode the Gitmo Serial series, it said something about how forgiveness was a sort of power move—kind of true, in that in order for forgiveness to be legible as forgiveness rather than being a doormat, you have to have some kind of power to enact revenge. So asking for forgiveness—apologizing—is an act of submission, if you want to think about everything in an Am I The Asshole winner/loser kind of sum-zero game.

I’ve been thinking about how my dog is able to guilt trip me just by showing emotion. When I’m about to leave, her tail, which is usually curled casually over her back, starts to droop. She doesn’t cry or panic; she’s just visibly dejected. And of course, like all dogs, she is extremely joyful upon my return.

I don’t self-flagellate or refrain from leaving her alone—she’s a dog, it’s part of the bargain; as much as I’d love to be able to bring her anywhere with impunity, that’s not the world we live in. But I still feel a little bit, irrationally guilty when the tail uncurls, when I close the door on her, knowing that she will be right there waiting for the duration of my absence.

I have no way of knowing what measures she would take to trap me at home if it was within her power. She doesn’t have any choice but to forgive. But even so, the fact that I feel that bit of guilt means that I hope she would. Anyone with a dog knows that they’re capable of some degree of remorse and have some understanding of unintended harm. Sometimes they bite each other too hard as puppies. Sometimes you accidentally step on their paw.

Sometimes when people ask me for something that I want or have to say ‘no’ to, I feel as though they are intentionally inflicting guilt upon me.

I think about parents of babies who won’t stop crying and wonder how much of a personal indictment it might feel like.

I get the feeling that the phenomenon of men feeling that their girlfriend or wife experiencing a negative emotion (especially in response to something they have done) is a similar phenomenon. They frequently talk about how if a woman starts crying, they’ve automatically lost. Even if that’s not the case, they’ve have some sense that if a woman is crying, it’s their fault, and not being able to fix it, it can possibly feel like an accusation, leading to resentment.

Sometimes they will apologize, but only if they haven’t actually done anything wrong; it becomes more as a waiver of responsibility than an attempt to take any responsibility.

Obviously this isn’t limited to men.

Last night I dreamed that I went to a Japanese restaurant with a gangstalker, incidentally. At the restaurant, they served these like seaweed sheets with sushi rice in the shape of triangles, and it was some kind of facial treatment; you were supposed to rub the rice over your face or something. The waiter demonstrated it.

During the worst of it last year I imagined all sorts of accusations that I knew were false but nonetheless felt I had to prove to myself. Being accused of something with no way to defend yourself is terrifying. I guess I shot first.

A more accurate metaphor would be to say I heard gunfire and shot first.

I still do not know if I hit anyone. I don’t know how much I imagined. I don’t think I imagined everything. What am I supposed to do? Genuinely, I want someone to tell me the truth. I can’t be the only person who’s gone through this. I don’t know why people would do this to me if they thought it was that bad. But then, some people are sadists. Possibly far more than I thought.

Merry Christmas 🎄

[princegiancarlcorderobonita]

For Angel (base sa papel ni sir nya)

### **Title: Netting Dreams and Challenges in the Tuna Capital**

#### *How Globalization Shapes Lives in General Santos City*

---

### **Opening Scene/Introduction**

In the predawn hours at the General Santos City Fish Port Complex, the sharp tang of salt fills the air. Fishermen's voices echo as crates of freshly caught tuna are hauled from weathered boats, glistening under floodlights. Buyers, local and international, negotiate in a mix of Bisaya, English, and Japanese, knowing that these prized fish will soon grace sushi counters in Tokyo or dinner tables in New York.

Yet, amidst this vibrant exchange, local fishers like Mang Jun navigate challenges that threaten their future. For decades, globalization has been both a blessing and a curse for General Santos City. While it brought the city global recognition and market opportunities, it has also exposed small fishers, local entrepreneurs, and ecosystems to significant pressures.

---

### **Background and Context**

General Santos City, situated in Mindanao, thrives as the "Tuna Capital of the Philippines." Its waters teem with yellowfin tuna, a commodity deeply integrated into global supply chains. The city's prominence stems from decades of international trade, driven by foreign demand for premium seafood. Tuna exports contribute significantly to the national economy, cementing General Santos City as a cornerstone of Philippine fisheries.

This success is rooted in globalization. Trade liberalization policies and regional agreements like the ASEAN Free Trade Area (AFTA) have opened global markets, attracting investors and expanding the city's tuna industry. However, this integration comes at a cost. The overexploitation of marine resources, environmental degradation, and economic disparities within the local community highlight the adverse effects of unbalanced globalization.

Government policies, such as the Rice Tariffication Law and broader liberalization measures, have also affected other sectors. While these policies aim to stabilize prices and attract investment, they have left small farmers and traders vulnerable to foreign competition.

---

### **The Main Story: Challenges and Struggles**

#### **The Struggles of Small-Scale Fishers**

Mang Jun, a 52-year-old fisherman, has spent his life navigating Sarangani Bay. "When I was younger, the waters were bountiful. Now, we sail farther and stay longer, but our catch is smaller," he shares. His story reflects the plight of many local fishers. Overfishing, driven by global demand, has depleted tuna stocks. Industrial fleets with advanced technology dominate the fishing grounds, leaving small-scale fishers struggling to keep up.

Moreover, international standards for tuna exports—such as eco-labeling and traceability—pose additional challenges. While these regulations aim to promote sustainability, they burden small fishers who lack the resources to comply.

#### **Local Entrepreneurs at Risk**

On land, the story is similar. Lola Maria, who has run a sari-sari store in Barangay Lagao for decades, feels the pinch of foreign competition. "People now prefer imported goods from online stores. It’s hard for us to keep up," she laments. The influx of affordable products from global e-commerce platforms like Lazada and Shopee has disrupted local businesses, driving many to close shop.

Meanwhile, in the public market, vegetable vendors struggle to compete with imported produce. The Rice Tariffication Law, which lifted import restrictions, has made cheaper foreign rice widely available. While this benefits consumers, local farmers find themselves at a disadvantage, earning less for their harvests.

#### **Environmental and Cultural Impacts**

The environmental toll of globalization is evident in Sarangani Bay. Coral reefs, once teeming with life, are now threatened by pollution and destructive fishing practices. Coastal areas bear the brunt of industrial waste from tuna canneries, while mangroves—a natural barrier against erosion—are cleared for urban expansion.

Culturally, the shift toward global products and practices erodes traditional ways of life. The younger generation, lured by the convenience of globalization, often prioritizes modernity over preserving local traditions and crafts.

---

### **Broader Implications**

The challenges faced by General Santos City mirror those of other developing regions. Small fishers in Indonesia, Vietnam, and Thailand also compete with industrial fleets for dwindling resources. Local businesses in Kenya and India face similar disruptions from e-commerce giants.

These shared struggles highlight the need for equitable globalization. While it has fostered economic growth, it has also deepened inequalities. The benefits often accrue to large corporations and urban centers, leaving vulnerable communities to bear the brunt of environmental degradation and economic displacement.

General Santos City’s story also underscores the critical role of sustainability. Without measures to protect resources, overexploitation could jeopardize the very industries globalization relies on.

---

### **Hope and Resilience: Responses and Solutions**

#### **Community Initiatives**

Despite these challenges, the people of General Santos City demonstrate remarkable resilience. Local cooperatives, such as the Alliance of Tuna Handliners, advocate for sustainable fishing practices and fair trade. These groups help small fishers access funding, training, and international markets while ensuring compliance with export standards.

Efforts to promote eco-tourism offer another avenue for sustainable growth. Projects like the Sarangani Bay Festival celebrate the region’s natural beauty and cultural heritage, attracting visitors while creating jobs for locals.

#### **Government Interventions**

The local government has partnered with private organizations to support small businesses. Training programs on digital marketing and e-commerce empower entrepreneurs to adapt to the changing landscape. Subsidies and grants for farmers and fishers aim to level the playing field against foreign competition.

Environmental conservation initiatives, such as marine protected areas (MPAs), are also gaining traction. These zones restrict fishing to allow ecosystems to recover, ensuring the long-term viability of marine resources.

#### **Innovative Solutions**

Innovation plays a key role in addressing globalization’s challenges. Fishermen are adopting new technologies, such as GPS tracking and solar-powered boats, to improve efficiency. Similarly, local entrepreneurs are exploring niche markets, branding their products as artisanal or environmentally friendly to appeal to conscious consumers.

In agriculture, organic farming and diversification are gaining popularity. By growing high-value crops, farmers can increase their income while reducing reliance on imported goods.

---

### **Conclusion**

The story of General Santos City is a microcosm of globalization’s complex impact. It highlights the delicate balance between opportunity and adversity, progress and preservation. While globalization has brought economic growth and modernity to the city, it has also exposed its vulnerabilities.

Through resilience and innovation, the people of General Santos City are forging a path forward. Their efforts underscore the importance of inclusive policies, sustainable practices, and community-driven solutions. As the city continues to navigate the tides of globalization, it offers valuable lessons for other communities striving to build a more equitable future.

---

### **References**

- Philippine Statistics Authority. (2023). *Economic Profile of General Santos City.* Retrieved from [https://psa.gov.ph](https://psa.gov.ph)

- Sarangani Bay Conservation Program. (2024). *Annual Report on Marine Biodiversity and Sustainability.* General Santos City, Philippines.

- Alliance of Tuna Handliners. (2024). *Advocacy for Small-Scale Fishers.* General Santos City, Philippines.

- Local interviews conducted with residents, December 2024.

- Reyes, J. (2023). *The Environmental Costs of Tuna Processing in the Philippines.* Journal of Marine Policy, 45(3), 223-234.

[rlikerefashion-blog]

How Much Sushi Rice Per Roll Perfect Sushi Every Time

[scottjackson9]

Perfect Portions: The Importance of the Zojirushi 1X OEM Original Rice Cooker Measuring Cup

Rice is a staple in many kitchens around the world. Whether you're whipping up a comforting bowl of jasmine rice or preparing sushi for your next gathering, getting the portion right can make all the difference. That's where precision comes into play, and using the Zojirushi 1X OEM Original Rice Cooker Measuring Cup – Clear can elevate your cooking game significantly. Zojirushi 1 X OEM Original Rice Cooker Measuring Cup – Clear

Imagine serving perfectly cooked rice every time without guesswork. With this measuring cup, you'll simplify the process and enhance your culinary results. Let's explore why mastering portion control is essential and how this handy tool can transform your meals from good to great.

Understanding Portion Control

Portion control is all about balance. It's a vital aspect of cooking that can impact taste, texture, and nutrition. When it comes to rice, even slight variations in measurement can lead to vastly different results.

Understanding portion control helps prevent overcooking or undercooking your grains. This not only affects the meal's overall flavor but also its nutritional value. Proper portions mean you're more likely to achieve that fluffy perfection we crave.

Moreover, mastering portion sizes contributes to better meal planning. Knowing how much rice yields for specific servings allows for efficient use of ingredients and reduces waste in the kitchen.

Additionally, portion control plays a significant role in dietary habits. Being mindful of serving sizes promotes healthier eating patterns while ensuring satisfaction without excess calories.

The Importance of Properly Measuring Rice for Cooking

Correctly measuring rice is crucial for achieving the perfect texture. Too much water can lead to sentimentality, while too little results in hard grains. Consistency is vital in cooking.

Using an accurate measurement tool like the Zojirushi 1 X OEM Original Rice Cooker Measuring Cup – Clear ensures you get it right every time. This specialized cup takes the guesswork out of portioning your rice.

Each cup holds precisely one standard serving size, promoting better portion control and reducing food waste. When you know exactly how much rice you're preparing, meal planning becomes more accessible and efficient.

Additionally, correctly measured rice cooks evenly. Each grain has enough space to absorb moisture properly without clumping together or sticking to the pot's bottom. This careful attention elevates your dishes from ordinary to extraordinary with minimal effort.

The Benefits of Using a Proper Measuring Cup for Rice Cooking

Using the right measuring cup can transform your rice cooking experience. The Zojirushi 1 X OEM Original Rice Cooker Measuring Cup is designed specifically for this purpose.

Precision matters in cooking. A dedicated measuring cup ensures you use the correct rice and water, improving texture and taste. No one wants undercooked or mushy rice.

Another advantage is consistency. With a proper measuring tool, each batch will have the same flavor and quality. This reliability means every meal can be enjoyed without surprises.

Moreover, it simplifies portion control. Whether cooking for one or hosting a feast, knowing exactly how much to prepare saves time and reduces waste.

Using an appropriate measuring cup also encourages healthier eating habits by helping you manage serving sizes effectively. It's about more than just accuracy; it's about creating delicious meals with ease.

Other Uses for the Zojirushi Measuring Cup in Cooking and Baking

The Zojirushi 1 X OEM Original Rice Cooker Measuring Cup isn't just for rice. Its versatility makes it a handy tool in any kitchen.

You can measure flour, sugar, or even milk and water. The clear markings help you keep precision in your baking recipes. This accuracy is crucial when creating delicate pastries or bread.

It's also great for portioning out ingredients for sauces and dressings. Just fill the cup with vinegar or oil, and you're set to whip up something delicious without the fuss of multiple measuring cups cluttering your space.

This measuring cup simplifies dividing portions into containers for those who love meal prepping. Whether you're making salads or grain bowls, uniformity helps with nutrition tracking and ensures balanced meals throughout the week.

This little cup truly shines as a multifunctional kitchen companion that goes beyond cooking rice!

The Science Behind Perfect Portions

Understanding portion control is essential in any kitchen. It's not just about serving sizes; it's also about nutrition, waste reduction, and even the overall cooking experience. When you measure ingredients accurately, especially rice—one of the most commonly consumed staples worldwide—you ensure consistency and quality in your meals.

Correctly measuring rice is crucial for achieving perfect texture and flavor. Different varieties of rice require different water levels to cook correctly. Using the Zojirushi 1X OEM Original Rice Cooker Measuring Cup – Clear helps eliminate guesswork by providing precise measurements tailored for optimal results with your specific rice cooker model.

The benefits of using a dedicated measuring cup cannot be overstated. The Zojirushi measuring cup is designed specifically for its products, ensuring you get the right amount of rice every time. This leads to better cooking outcomes and can vastly improve meal preparation efficiency.

But this handy tool doesn't stop at measuring rice! It can also be used for various baking needs or when preparing other grains like quinoa or farro. Its clear markings make it easy to use across multiple recipes without ambiguity, which saves time and enhances accuracy in all culinary endeavors.

Delving into the science behind portioning reveals fascinating insights into how our food behaves during cooking. Each grain absorbs water differently based on its size, shape, and type; thus, accurate measurement allows optimal hydration levels that lead to fluffy textures rather than mushiness or dryness.

You are using tools like the Zojirushi 1X OEM Original Rice Cooker Measuring Cup – Clear streamlines this entire process while promoting mindful eating habits through effective portion control strategies that cater directly to your needs as a home chef.

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been a little obsessed with making spicy crab bowls lately since we usually have like 90% of the ingredients on hand. surimi crab is less expensive than beef in my area and takes less time to prepare which is a nice bonus. taking like 2 extra steps to have it over fresh sushi rice really takes it to another level.. i should take pictures next time we make it.

no measurements, just vibes on this one.

shred surimi crab, mix with mayo & sriracha to taste. add a little sesame oil, add crushed seaweed & sesame seeds and mix.

make sushi rice. serve in a bowl with the crab mix on top.

add avocado on the side

top everything with more sesame seeds or another crunchy topping

it's probably ok with regular rice too but the rice vinegar adds a lot to the whole experience. i think it would be good with some secondary sauce like eel sauce maybe... also probably good as temaki or something if you wanted to present it nicely.