#korea walnut bread

[iu-jjang]

[FANCAFE] 23.09.18 IU replies to uaena’s comments on her fancafe (Part 4)

Uaena: Did you finish the song that you let us listen to (a snippet of) the guide version at the media exhibition??

IU: In the first place😌🔥

(TL note: IU probably means it was already completed to begin with, but uaenas only got to listen to a snippet of the guide version of the song)

Uaena: Watching the Golden Hour on big screen, we could clearly see the sweat on your face ㅜㅜ During the concert, because we’re far away, we couldn’t see it. It must have been really tiring for you. Thank you 🥺

IU: I got a shock too…!!! 🙊 The moment I saw the sweat drops, I thought of the heat back then and it was difficult to enjoy (the show) for a short while keke

Uaena: Unnie you said you liked ‘7 | rin’ (giraffe).. have you changed to ‘to 77 |’ (rabbit) now..? Did you just steal my 7 | idea and run away with it?

(TL note: The 7 | idea was previously suggested by this fan.)

IU: kekekeke kyahahahaha But then ‘to 77 |’ (rabbit) has two 7s in it, so isn’t it better…? 🥹

Uaena: Unnie, but then exactly what is a chilpan tokki (blackboard rabbit)?? Is it a rabbit who carries around a blackboard and draws and writes lyrics on it??

IU: A ‘to77|’ (rabbit) drawn on a 7pan (blackboard). Specially drawn using chalk!

Uaena: I tried drawing a to77| (rabbit) full of 7s. How is it? Hehe

(inserts picture of rabbit drawing with 7 used as the strokes)

IU: Oh my… The 7s in the pupils of the rabbit are the highlight.. This is crazy…

Uaena: I was told to pass on the message to Jieunie that 4 years ago, she said tanghulu is really delicious!!

(Insert screencap from IUTV of IU saying tanghuu is really delicious)

IU: Oh!! This is the day I was talking about!!!

Uaena: Unnie, do you know that Mcdonalds no longer sells chocolate-coated soft serve ice cream? That was my favourite snackㅠㅠㅠㅠㅠ

IU: Bring back chocolate-coated soft serve cones and apple piesㅠㅠㅠㅠ

(TL comment: Yes, I was shocked to find that Mcdonalds in Korea doesn’t sell apple pies!)

Uaena: During the Momo concert yesterday, the intercultural children’s choir did a medley of unnie’s songs. I’m curious to know how you felt, listening to it backstage🥹🥹🥹❤️

IU: I listened to it with my in-ear monitors and gave them a thumbs up when I met them in the waiting room!! It was really good😌👍🏻

Uaena: List your order of preference for rice, noodle, bread, ricecake and porridge…🥹

IU: Rice, noodle, bread, ricecake, porridge oh? That’s my order of preference though?

Uaena: Jieun unnie, when we meet this weekend, let’s do the (audience) wave again!!🌊🤍

(TL note: When IU did it during her previous 360 degree Love, Poem concert at KSPO Dome, the wave was never-ending and it was hilarious when IU tried to stop the wave.)

IU: Do you all want to do a wave!??!??! 🐥🐥🐥🐥🩵🩵

Uaena: It seems like you are doing a lot of filming in the countryside these days,, what’s your favourite menu at the expressway rest areas??😋🤤

IU: Hodugwaja (Walnut cakes) 🐥🐥🐥

Uaena: Unnie

7 year old Hoonie 👶 vs 7 of current Hoonie 👱‍♂️ (TL note: IU’s brother)

IU: If there were 7 of the current Hoonie, I would have a really good life..🤤

Uaena: Unnie, did you have a good dinner?? Do eat even if you have a late dinner🥺🥺

IU: Uaena treated me today, so I ate a lot ㅠㅡㅠ

Uaena: Unnie, your 15th anniversary is ending soon…🥹 Unnie, you’re mentally prepared for this right?? Have a good rest tonight. Unnie-ya, dream of me❤️

IU: What’s more surprising~~~~~ is this weekend~~~~🎉

(TL note: Reference to the end of ‘dlwlrma’ lyrics)

Uaena: I’ll post my last comment and take my leave! (inserts symbols to show a message of a stick man climbing up stairs ‘Entering IU’s heart now’ -dugeun dugeun- (heartbeat))

IU: Oh gosh oh gosh.. You should be careful of your knee cartilage.

Bear in mind that you only get your knee cartilage once in life.

Uaena: Bead (TL note: YIN’s nickname for IU), you worked hard today too❤️ (inserts symbols showing one cat patting another on the head) There are only 5 minutes left!!! Unnie, dream of me and have a good rest❤️ See you on Saturday🍀🍀

IU: Looking up straight!

Uaena: Unnie!!!! How is your mosquito bite????

IU: It keeps on keeps on keeps on~~~~ keeps on keeps on keeps on being itchy..

(TL note: Reference to I.O.I’s Very Very Very)

Uaena: You didn’t reply to any of my messages, but that’s ok! Since we are IUAENA🤍 Even our anniversary, which there’s only 1 minute left now, Jieun unnie who worked hard. Good job. You did well. You’re the best.

IU: Thank you 🩵🩵🩵🩵

Uaena: I’m a high schooler in my 3rd year with less than 60 days left until the college entrance examinations. I’m putting aside my studies and going off to meet IU on Sunday💖💖 Congratulations on your 15th anniversary and see you on Sunday!!!

IU: I’m not going to stop such things!!! 🐥🐥🐥

Since you’ve made up your mind, let’s have fun~~~!!!💃🏻💃🏻💃🏻🕺🕺🕺

Uaena: Unnie, what time are you going to bed today?💜

IU: I’m going to bed soon. Once it’s midnight, I start to get sleepy.. This is new to me.. ⭐️

Uaena: Is Aesoonie all ready to go to bed~~?

IU: Alright~ I’ve just washed up~

Uaena: Noona, can you give a few words of consolation to uaena who can’t go for the fan concert🥺🥺🥺??

IU: I’m sorry that I’m a singer who doesn’t like doing online concertsㅠㅠㅠㅠ!!!!!!!💜

Uaena: It’s okay. It’s noona’s decision, so I’m sure everyone will support you positively. Anyway Edam will upload videos💜

IU: kekekekekekeke ack this comment is really funny kekekekekeke

Uaena: Unnie, are you still reading the comments? What should I do so that you will look at me?🥹 Could you say goodnight to me?🥺🥺🥺

IU: Deep sleep 🩵 (written in English)

Uaena: Unnie, did you have a good day today??

IU: I was really really excited today~~~~!!!! Today was a day with many scenes that gave me pressure squeezed into one day, but thanks to all of you, I completed them well🐥🐥🐥💜

Uaena: Unnie, 30 years later, you have to do a concert at KSPO Dome…got it..?

IU: KSPO Dome… my favourite concert venue🐥 Hang in there KSPO Dome..!!

Uaena: Whose idea was it to do a fan concert?

IU: A new Edam staff who is good at doing his/her work and Jo Hyunwoo director strongly recommended😗👍

Uaena: I learnt this on a YouTube video about Science!! If you tell someone you love to dream of you, you will affect the person’s sleep, so if you really love a person, you should tell the person, ‘Dream of me, but I hope you just remember it vaguely~’ Unnie, dream of uaena, but have a good rest and just remember us vaguely~~~😌🩵 Love you and thank you!

IU: Wah indeed.. The world of Ts is really attractive😍

(TL note: In MBTI, the Ts are Thinkers who tend to make decisions using logical analysis and objectively weighing pros and cons.)

Uaena: During the 40 times I watched your concert, I didn’t want to miss a single moment, so I didn’t move an inch from my seat. Now it’s kind of hard for me to watch a movie at the theatre. If I’m not in good health, it’s hard for me to participate in fan activities. Sad.

IU: Don’t be hurt. I’ll feel hurt too..

Uaena: Jingjjang, before you go off, how do you train your stamina? Now that I’m in my 30s, I’m losing HP every hourㅠㅠ

IU: Stamina.. It gets lost like the air we breathe.. 🥹 There’s no way to hang on to it~~~🥹🥹

IU replying to herself:

Uaena, I’m going to read some of the script for tomorrow and have a deep sleep🤤😍

Thank you everyone, for making today my best anniversary ever. But the real thing begins this weekend, so everyone please don’t feel sorry (that the anniversary day is over)⭐️⭐️⭐️⭐️

Goodnight everyone, live well and come back again tomorrow!

Uaena and I will be meeting this weekend, so please make sure not to exert yourself too much this week!!! Bye💜

Translated by IUteamstarcandy with love

Part 1 | Part 2 | Part 3

[echoanddust]

I was tagged by @bl33ditout. Thank you <3

Last song: Welcome to the Black Parade

Song stuck in my head: Boundaries - Behind the Bend

Currently watching: Supernatural, rewatching Daredevil, Jujutsu Kaisen, Spy x Family (and many more but every once in a while)

Favorite Colors: dark or pastel green, red, blue (i love that is says colors in plural)

Currently Reading: Shy by Max Porter and Hamnet, but mostly just fanfiction

Currently craving: I just woke up, so brushing my teeth and coffee. And pad see ew

Last movie: John Wick 3

Sweet, Spicy or Savory: I need all. Right now spicy though

Relationship Status: single

Current Obsession: 911/the last of us/daredevil fanfics, Tallah and Boundaries (bands), waiting for the android update

Last Thing Googled: debbie gough (I was listening to the new End album and I was sure she sings in Heriot. I was right)

Three Favorite Foods: any indian curry, chili con carne (with buckwheat and walnut bread), and I've been in a mood for pizza lately

Dream Trip: Poland, Japan, Korea, Thailand, Norway/Netherlands, India and going to see all my favorite bands in US

Anything you want right now: a holiday, to know if I'm getting a stipend and a monitor so I can connect it to my switch

Tagging: @chennnington @shedreamsintechnicolor @the-girl-who-always-smiled @binders-and-beanies @camoooh @sticktoyourcatss and @coping-via-clint-eastwood and anyone else who wants to join

[walkingindaydreams]

Cuisines and new food

Food:

Pizza 2004 🇮🇹

lasagna 2014?2015? 🇮🇹

sushi 2020 🇯🇵

Tempura 2020 10/10 🇯🇵

korean food - 2021 🇰🇷

singapore noodles 2017 🇸🇬

Kw 🇲🇾

Vietnam noodles 2024 (not spicy -2/10) 🇻🇳

Yung chow rice 🇨🇳 8/10

Pad thai 🇹🇭 2021 4/10

subway 2022

KFC chicken bucket 2018?2019?

Laksa manuli - 2022 🇲🇾

taco bell - mexican fujita (2022) 9/10 🇲🇽

Dumplings ew 2022

Mexican Burrito 2024 (Stef) 🇲🇽

Gyro (greek) 2024🇬🇷

Nepalese pork curry 2024 6/10 (too sweet)🇳🇵

British pie 🇬🇧

Shawarma 🇹🇷

Chicken tikka 🇮🇳 -10/10

Jalfrezi 🇮🇳 5/10

Steak bake

Pulled pork

Pork ribs 2024

Desserts:

Butterscotch cake 2022

Creme brule 2020 10/10

Mud cake

Blueberry cake 2021 -2/10

Cheesecake - 2020

Lemon icecream 2022

Oreo cupcake - UK Sep 2023

Coffee/drinks :

Flat White 2023

Vanilla latte 2023

Starbucks mocha 2023

Starbucks caramel (Frappuccino?) 2024

Macchiato 2023?

Salted caramel latte

Oreo milkshake 2019?

White choclate mocha 2022

Caramelised almond latte - pret 6/10 (2024)

Caramel macchiato -Starbucks 10/10 (2024)

Cocktails:

White Russian 10/10

Cookie thing (too sweet) 4/10

Blue lagoon

Want to try:

Sea bass

Sunday roast

red velvet cake

cheescake ice cream

lemon tart

tiramisu

smoked salmon bagel - cakery

happy cow cream cheese

oreo cheesecake

Grilled Squid (Japan) - Grilled seafood served with spicy sauce.

Chili Crab (Singapore) - Crab cooked in a spicy, tangy chili sauce.

Gyoza (Japan) - Fried dumplings filled with spiced pork or chicken.

Shisanyama (South Africa) - Grilled meats with spicy marinades.

Piri Piri Chicken (Mozambique) - Spicy marinated chicken grilled over open flame.

Carnitas (Mexico) - Slow-cooked, shredded pork with a spicy rub.

Jambalaya (USA) - A spicy rice dish with sausage, chicken, and seafood.

Chicharrón (Puerto Rico) - Fried pork belly served with spicy dipping sauces.

Asado (Argentina) - Spicy grilled meats, often served with chimichurri sauce.

Peruvian Ceviche (Peru) - Raw seafood marinated in lime and chili.

Choripán (Argentina) - Grilled chorizo sausage in a bread roll, topped with spicy sauce.

Samgyeopsal (South Korea): Grilled pork belly slices often served with garlic, lettuce, and dipping sauces.

Curanto (Chile): A traditional layered dish of meat, seafood, and vegetables

Cevapi (Bosnia): Small, grilled minced meat sausages usually served with flatbread and a side of onions, sour cream, or ajvar.

Satay (Indonesia): Skewered and grilled meat, often marinated in a spicy peanut sauce

Tagine (Morocco): A slow-cooked stew of meat and vegetables seasoned with spices

Butter Chicken (India): A creamy, mildly spiced curry made with marinated chicken simmered in a tomato-based sauce with butter and cream.

Pierogi (Poland): Dumplings filled with potato, cheese, or meat, often boiled or fried and served with sour cream.

Moussaka (Greece): A layered casserole with eggplant, minced meat, and béchamel sauce,

Arancini (Sicily, Italy): Fried rice balls stuffed with cheese, ragù, or other fillings

Paella (Spain): A saffron-infused rice dish typically made with seafood, chicken, and vegetables.

Ceviche (Peru): Fresh raw fish marinated in citrus juice, often with onions, chili, and cilantro

Rendang (Indonesia): A flavorful beef stew slow-cooked in coconut milk and a blend of spices,

Suya (Nigeria): Spicy skewered meat, usually beef, coated in a peanut and spice mixture, grilled

Lobster Roll (USA): lobster meat in a buttered, toasted roll, often served with mayonnaise or butter.

Chiles en Nogada (Mexico): Stuffed poblano peppers filled with meat and dried fruits, topped with a creamy walnut sauce

Empanadas (Chile) - Fried pastry filled with spicy meat or seafood.

Salsas (Mexico) - Various spicy sauces, often served with meats or seafood.

Picanha (Brazil) - Grilled beef with a spicy rub.

Milanesa (Argentina) - Fried breaded beef or chicken, often served with spicy condiments.

Chimichurri Steak (Argentina) -Grilled steak topped with a spicy herb sauce.

[bsr-korea]

Jeonju Choco Pie

Kread, a Korean company, enables consumers to enjoy local Korean breads without having to travel there. They specialize in handmade goods, including the famous Jeonju Choco Pie, known for its creamy filling, strawberry jam and walnut-coated edge. Kread al

Sweet and Soft Flavor with Nutty Crunch Discover South Korea’s local Breads at Kread! It’s challenging to experience local delicacies without visiting that area. Kread addresses this inconvenience by enabling consumers to purchase these sought-after items. We take the initiative in producing and carefully examining specialty bakery goods ourselves. Ensuring that we offer both safe and…

[teeresearch]

Nut Ingredients Market - Forecast 2022 - 2027

Nut Ingredients Market Overview

The Nut Ingredients Market size is estimated to reach $31.8 billion by 2027. Furthermore, it is poised to grow at a CAGR of 5.7% over the forecast period of 2022-2027. Nuts are rich in iron, fiber, protein, and other vitamins and minerals. These are found within the fruit's shell and are utilized in a variety of food preparations around the world. Typically, seeds are obtained from various fruits that do not have a shell, such as hazelnuts, chestnuts, and others, that have hard shell walls and are produced by the fruit's compound ovary. Nut ingredients are an essential source of nutrition for customers since they have a pleasant taste and give health advantages. Many producers are introducing new almond products, as well as other nuts such as cashews, hazelnuts, and walnuts, in their food offerings. Growing consumer knowledge of the health advantages of cashews, almonds, hazelnuts, and other nuts, rising prevalence of obesity and high cholesterol-related disorders, and manufacturers' increasing focus on the launch of preventive healthcare products all contribute to the Nut Ingredients Industry expansion. Moreover, anaphylactic shock is one of the most life-threatening hazelnut allergy reactions. A person can go into shock and stop breathing as a result of anaphylaxis. It can lead to unconsciousness or death if not addressed promptly which results in restraining the market growth. The robust growth in the food & beverages industry along with increased penetration of e-commerce platforms, particularly in developing economies are some of the factors anticipated to drive the Nut Ingredients Industry forward in the projected period of 2022-2027.

Nut Ingredients Market Report Coverage

The report: “Nut Ingredients Market Forecast (2022-2027)", by Industry ARC covers an in-depth analysis of the following segments of the Nut Ingredients Market.

By Type- Cashews, Walnuts, Almonds, Hazelnuts, and Others.

By Form- Roasted, Chopped, Raw, Powdered, and Others.

By Application- Bakery & Confectionery, Snacks & Bars, Desserts, Cereals, Dairy Products, Beverages, and Others.

By Geography- North America (U.S., Canada, Mexico), Europe (Germany, United Kingdom (U.K.), France, Italy, Spain, Russia, and Rest of Europe), Asia Pacific (China, Japan India, South Korea, Australia, and New Zealand, and Rest of Asia Pacific), South America (Brazil, Argentina, and Rest of South America), and Rest of the World (the Middle East, and Africa).

Inquiry Before Buying

Key Takeaways

Geographically, Europe held a dominant market share in the year 2021. This is majorly attributed to the health benefits, the consumption of snacks is on the rise in the region. The bakery industry in this region is growing rapidly owing to the rising consumption of cakes, bread, snacks, and the growing demand for convenient food options which resulted in the much-needed push for using such ingredients. Additionally, Europe is expected to offer lucrative growth opportunities to the marketers owing to the growing preference to outsource the processing/manufacturing aspects to the region owing to cost advantages and trade benefits.

Shifting consumers’ preference to plant-based foods coupled with key market players’ increasing innovative product launches are accelerating the Nut Ingredients Market over the forecast years 2022-2027. However, pricing fluctuation and unsustainable production practices are some of the factors impeding market growth.

A detailed analysis of strengths, weaknesses, opportunities, and threats will be provided in the Nut Ingredients Market Report.

Nut Ingredients Market Segmentation Analysis- By Type

The Nut Ingredients market based on type can be further segmented into Cashews, Walnuts, Almonds, Hazelnuts, and Others. Almonds held a dominant market share in the year 2021. Almonds are versatile and healthy foods that may be employed in a number of cuisine applications owing to their high mineral and vitamin content. The increasing number of almond-based product releases by prominent companies in the food and beverage sector is fueling the growth of the almond ingredients segment. For instance, In June 2021, Blue Diamond has launched its new line of spicy Blue Diamond XTREMES™ almonds that are Blue Diamond launched its new line spicy Blue Diamond XTREMES™ almonds. These product lines are the hottest flavor line in the portfolio and deliver a mouth-blazing satisfaction that heat-seekers can’t find just anywhere. Besides, one of the most life-threatening allergic reactions caused by almonds is anaphylactic shock. Demand for almond components is being driven by consumers' rising choice for plant-based and gluten-free goods, as well as organizations and associations promoting the nut ingredient industry.

However, Walnuts is estimated to be the fastest-growing, with a CAGR of 4.6% over the forecast period of 2022-2027. This is owing to the presence of major industry companies expanding their product on global platforms. Nestle, for instance, said in July 2019 that it will bet large on gaining a more diversified collection of customers in order to offer a no-meat burger and purple walnut milk. Within ten years, the corporation expects its vegan business to be worth $1 billion. Walnuts are high in vital nutrients including vitamin E, ellagic acid, and folate, which help with neuroprotection and memory. Walnut consumption has been shown in several trials to lower the risk of cardiovascular disease, improve cholesterol levels and inflammation markers, and enrich the gut microbiota. According to a study published in the year 2019 by the British Journal of Nutrition, people who ate walnuts more than four times a week had a roughly 37 percent lower risk of coronary heart disease. Owing to such factors, the segment is positioned favorably.

Request Sample

Nut Ingredients Market Segmentation Analysis- By Application

The Nut Ingredients market based on the application can be further segmented into Bakery & Confectionery, Snacks & Bars, Desserts, Cereals, Dairy Products, Beverages and Others. Bakery & Confectionery held a dominant market share in the year 2021 owing to an increase in the demand for convenience foods. Chocolate producers are reintroducing hallmark items with hazelnut-infused product lines, which are gaining traction as a culinary innovation in the worldwide confectionery market. In 2019, for instance, leading chocolate company Lindt debuted a chocolate spread containing 40% hazelnut in the UK market. Despite its premiere in the United Kingdom, the spread is anticipated to be offered in other European countries.

However, Snacks & Bars is estimated to be the fastest-growing, with a CAGR of 5.1% over the forecast period of 2022-2027. Consumer demand for healthier savory snacks forces companies to get creative with new snack mixes that are growing the development in snack mixes. As a result, there is a significant need for nutritious snacks. For instance, in August 2019, Kellogg’s Nutri Grain introduced Nuts & Bolts Trail Mix, its first savory snack product. The new snack is available in three flavors: Original Spice, Smokey BBQ, and Sweet Chilli, and incorporates Nutri-Grain, peanuts, and spices, as well as sliced almonds, thereby, creating growth opportunities for the segment growth.

Nut Ingredients Market Segmentation Analysis- By Geography

The Nut Ingredients market based on Geography can be further segmented into North America, Europe, Asia-Pacific, South America, and the Rest of the World. Europe held a dominant market share of 31% in the year 2021 as compared to its other counterparts. The rise in demand for more nutritious foods, as well as the difficulties of a big population with high obesity rates, have been driving forces behind the growth of this industry. For instance, the consumption of roasted almond nuts in Germany increased from 343,000 to 415,000 tons in 2018-2019, according to the Federal Association of the German Confectionery Industry. Europe is the world's largest walnut import market, accounting for about half of all imports, according to the Center for the Promotion of Imports from Developing Countries' 2019 report. Walnut imports into Europe are increasing, owing to a consumer trend toward healthier eating. As a result of consumers’ increasing preference for healthy foods, nut ingredients goods are becoming more popular in this region. Moreover, in 2020, over 148.3 million almonds were imported into Germany as consumer demand for almonds grew. Manufacturers may also offer a wider range of products with the support of nut ingredients, which leads to increased consumer demand. Owing to such reasons, the projected period of 2022-2027 would prove beneficial for Europe.

Schedule a Call

Nut Ingredients Market Drivers

Growing Adoption of Plant-Based Products is Fuelling Nut Ingredients Demand.

Consumer preferences for health, ethics, and sustainability are driving a massive shift toward plant-based beverages. Plant-based beverages like almond milk are a welcome alternative for people who can’t or won’t drink cow’s milk. According to research conducted by The Vegan Society, the vegan population in America increased by 600% from 2014 to 2019, generating new potential for plant-based products over the forecast period. Vegans make up about 3-4% of the population in the United States, depending on their age group. The significance of vegan supplements in enhancing endurance is predicted to play a part in market expansion, with many well-known athletes adopting vegan dietary trends. Between 2018 and 2019, the Academy of Nutrition and Dietetics reported a rise of over 8% in the usage of plant-based supplements in prescription diets focused on reducing deficiency issues in the U.S. This trend is expected to continue even after the covid-19 pandemic has passed. As a result of the transition toward a plant-based diet, consumers are looking for plant-based protein supplements, which bodes well for plant-based beverage manufacturers in the long run. Rather than purchasing whey-based protein powders, for example, the majority of customers opt for plant-based protein powders like almonds, hazelnuts, and others.

The growing demand for Wholesome Snacks is contributing to Nut Ingredients Industry Expansion.

The Nut ingredients market is driven by the increased demand for healthy snack options such as snack bars. Various cereal and granola snack bar manufacturers introduce nut-based ingredients to provide customers with healthier snack bar options. Snacking is gaining popularity among health-conscious people. As a result, there is a significant need for nutritious snacks. In August 2019, Kellogg’s Nutri Grain introduced Nuts & Bolts Trail Mix, its first savory snack product. The new snack is available in three flavors: Original Spice, Smokey BBQ, and Sweet Chilli, and incorporates Nutri-Grain, peanuts, and spices.

According to the Mondelez International State of Snacking research, “nine out of ten adults globally say they snack more 46% or the same 42 % during the epidemic as before it,” and 53% say they buy brands that remind them of their youth.

Buy Now

Nut Ingredients Market Challenges

Volatile Prices of Raw materials are impeding the market growth.

The high cost of different types of nuts is one of the major factors that is estimated to reduce the growth of the Nut Ingredients Market. Nut ingredients prices fluctuate owing to seasonal changes in production and increased global demand for nuts from growing countries such as China and India. Variations in demand, production levels, and changes in tariff regulations are the main causes of price volatility. California The almond crop is expanding rapidly, and it is now the world's largest tree nut crop. According to the Almond Board of California, to extract the seeds from the fruits, a special machine shake each tree. According to “The Economic Times”, in the 11-year period from 2007 to 2018, the price of almonds increased by 4.4%. Over the last three years (2016-2019), the annualized volatility of almond spot prices has been 13.23%. Furthermore, one of the most life-threatening hazelnut allergic reactions is anaphylactic shock.

Nut Ingredients Industry Outlook

Product launches, mergers and acquisitions, joint ventures, and geographical expansions are key strategies adopted by players in the market. Nut Ingredients top 10 companies include:

ADM

Olam International Limited

Barry Callebaut

Sran Family Orchards, Inc.

John B. Sanfilippo & Son

Kanegrade

Borges Agriculture & Industrial Nuts

Dohler GmbH

Nestlé

Harris Woolf California Almonds

Recent Developments

In September 2020, Harris Woolf Almonds has launched GMO-free roasted almond protein powder that packs an unmatched level of flavor and almond oil that is made from 100% food-grade almonds to meet the growing demand for sustainable plant-based proteins and to deliver novel value to the customers. Harris Woolf Almonds provides manufacturers and formulators with exceptional value by bringing to market two products: a GMO-free roasted almond protein powder that packs an unmatched level of flavor, and an unrefined almond oil made from 100% food-grade almonds, traceable right back to the grower. 

In October 2019, Olam International expanded its almond ingredients capacity with the acquisition of Californian almond processor and ingredient manufacturer Hughson Nut at a total enterprise value of US$54.0 million to target new customer segments in co-manufacturing, foodservice, and e-commerce and to offer differentiated solutions, such as ingredients and product innovation.

In September 2019, Nestlé introduced new KitKat and Yorkie chocolate bars in the UK and Ireland as a part of a new range called More. Both bars contain fruit, nuts, and cereal contains more protein, fiber, and 30% less sugar than comparable chocolate bars. The new collection was developed by Nestlé's Global R&D Centre for Confectionery in York, and it is just the latest in a long series of accomplishments stemming from Nestlé's ongoing efforts to improve confectionery and reduce sugar without sacrificing taste or quality.

For more Food and Beverage Market related reports, please click here

[love-takes-work]

Korean Street Food for the Universes!

In this post, I'll teach you to make an obscure food from Steven Universe! Let's go to Korea!

In this blink-and-you-miss-it screenshot, we see that Greg and Steven enjoyed some random food while walking around doing tourist things in Korea during “Steven’s Dream.” With help from others, I eventually came to the conclusion that Steven is eating hotteok (a filled fried bread) and Greg is drinking a fruit milk!

Check out the info below to see how to make your own fruit milk (though I also show commercial fruit milk, which I bought at the Asian food market to compare) and how to make your own hotteok at home!

See more SU food tutorials!

First, the banana milk.

Because of the iconic shape of the container, the beverage Greg is drinking definitely looks like a fruit milk from a popular brand, though there are also other kinds of fruit milks. Banana’s the most popular so I’m making that.

Banana Milk

This is an easy recipe. The measurements I'm giving you here will make ONE serving of banana milk, so gather as many bananas as you have people wanting to try it, and do this for each.

Ingredients:

1 ripe banana

1/2 cup milk

1/2 cup water

1 tablespoon maple syrup

1-2 drops of vanilla extract

Cut off the very ends of the banana. Cut it in half, slice the peel down the length, and hold it in your hand while slicing the half into pieces.

Put the pieces in the blender pitcher and do the other half too. This is a convenient way to prepare bananas to go in drinks without handling the banana itself or getting messy. I learned it when I worked at an ice cream shop.

After the banana is in, you add the water, the milk, the syrup, and the vanilla.

Put the lid on and mix. Use a setting that will create a milky texture; we drink this like milk, so it should be more liquid than smoothie.

When done, it's a bit frothy and smells sweet and delicious (if you like banana).

Pour it into a tall glass, add a thick straw, and enjoy!

It is much sweeter than I expected with just the syrup as sweetener. Very delicious!

But I wondered how it might compare to its commercial Korean counterpart, so I shopped for some at the Asian market. They had the brand I recognized--Binggrae--but it was a juice box package and not the weird pseudo-cone (it has a picture of that packaging on it though!) and the store only had melon milk--out of banana. I bought that AND a banana milk SODA for fun.

Verdict? The melon milk was VERY VERY SWEET, like drinking ice cream! Very good, glad it's small. The soda was a fakey banana flavoring with fizz, soda-sweet, not terrible but I wasn't a huge fan either. I liked my banana milk best.

Shall we move on to stuffed pancakes?

Hotteok

Not your traditional Western pancake!

Ingredients:

1 package active dry yeast (2-1/4 teaspoons)

1/4 cup warm water

1 teaspoon sugar

2 cups all-purpose flour

1/2 cup sweet rice flour, aka glutinous rice flour or powder

1 teaspoon salt

1 tablespoon sugar

1 tablespoon vegetable oil

About 1 and 1/4 cups milk

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon cinnamon powder

9 to 10 tablespoons of any seeds and nuts

Suggestions for seeds and nuts to use could be sunflower seeds, sesame seeds, walnuts, almonds, peanuts, pumpkin seeds, pine nuts, most seeds or nuts can work if they are small or can be chopped smaller.

Directions:

First, prepare your yeast. This is standard if you're experienced with yeast dough. Warm your water to between 100° and 110° F / 37° 43° C. (Measure to be sure.) Put the 1 teaspoon of sugar in, then stir in the yeast. Wait about 10 minutes for the yeast to foam.

When it's ready, combine your dry ingredients (flour, rice powder, sugar, salt) and add the yeast mixture. 

Mix that, add your tablespoon of oil, and then heat the milk to the same temperature you used for the yeast. DON'T add it yet.

Pour about a cup of the milk in and work it in with your hands.

Add more milk in tiny splashes until it's solid but a tad sticky. You have to experiment because flour and rice powder are different depending on many factors, so you have to guess at the amount of liquid. Once it is kneaded and holding together and STICKY but still comes off your hands, it's ready. 

Put plastic on it and let it RISE in a warm place for an hour.

While you wait, you can make filling. Mix the 1/4 cup quantities of sugar together, add cinnamon, and then chop nuts if needed. Get everything combined evenly in a bowl and wait.

Sorry, but before we can cook we have one more rise! After the dough has risen, gently pat it down into a round and let it rise uncovered for another 20 minutes. It's gonna be stringy, sticky. When that's over, you're ready!

Pour a couple tablespoons cooking oil into a big skillet and turn to medium heat. Then get a place where you can press your pancakes out into discs.

Oil your hands and pull off a piece of dough in a 2-inch ball. Press the ball onto your surface and get a little well going for the filling to go in! It's a lil dough cup!

Now add filling! Put about 2 tablespoons of filling in the well. Press it down with the back of your spoon. 

Then, with your fingers, gently squeeze the rims together into a dumpling shape. The dough is pretty hardy and resistant. If it's tearing on you, you've made your disc too thin.

Now we cook! Press the blob seam-side down into the pan, on the oil. Squish it down a bit with a spatula or flat squishing implement and get started on the next one! Fun!

They cook 1 to 2 minutes before they become golden brown. You should flip them carefully when that happens and squish them even flatter. Lift them out and put them on a plate! Paper towels can soak up the extra oil.

You can make 9 or 10 filled cakes with this dough. I recommend refreshing your cooking oil halfway through. You can even choose different fillings if you want!

Prepare for eating by folding over, securing with a toothpick, and sliding into a paper cup.

If you can't eat all your hotteok at once, they do freeze well. You can pop them in a toaster oven to warm them up.

I hope you enjoyed this how-to for my inauthentic but tasty version of Korean street food! Let's look at the spread!

See more SU food tutorials!

[missguomeiyun]

Homecookings [Oct. ed]

Welcome to month #8 (the 8th post) in this Homecooking series of posts ^^

Bcos I’m not going out to eat now, my blog has obviously taken a new direction. It actually worked out really well for me!

Why?

Bcos for a while, I was thinking about what I wanted to do differently on here - just to switch it up a little. These homecookings posts have been a good way for me to document what I’ve been eating. I’d be interesting to see how my cooking has changed over time :P

For the 1st half of October, I was still on home-cation so I tried to utilize my time to make things I can’t bring to work; namely noodle dishes.

I used the Korean guksu noodles here. I put the noodles on a bed of veggies, then on top, I stir-fried up some pork & an egg. The sauce = kimchi juice & gochujang.

Same guksu noodles, with iceberg lettuce, mini wntons, & fish tofu. I used a canned chicken broth for my soup base, then topped it with some coarse sea salt, white pepper & kimchi juice. I recently opened a jar of store-bought kimchi & it is very rich in ‘juice’; hence I’ve been scooping some onto my noodle soups as a spicy flavouring.

Beef pancake (yook-jeon) on noodles with a beef broth. Flavouring include: gochujang, coarse sea salt, & perilla seed powder. The broth was made using the beef essence powder purchased from H-mart.

Made radish kimchi~ It’s been a while haha

From right to left: my kind of spicy (that my parents probably can’t handle or prefer not to eat); not spicy (just vinegar + sugar); semi spicy. Instead of putting fish sauce in the semi spicy one, I used the salted shrimp sauce instead.

Mapo tofu. I really like mapo tofu; there’s just something really home-y about it haha I can’t say I’m a whiz at making this but I’ve used different sauces for this, & my fav is satay sauce + white ground pepper (plus some salt, of course). It doesn’t even sound like it’d be a good combo... satay sauce & white ground pepper. But I love the extra kick the white pepper offers :P shockingly, Chinese black bean sauce is also not bad.

There were some leftover mapo tofu from the ‘previous’ evening, so I made this for lunch the next day. I don’t normally have rice for lunch at home, but my parents eat rice sometimes, so I got my mom to cook me a small portion too. Then I made some basa fillet + bell pepper stir-fry, & bokchoy + seaweed in miso soup.

Leftover salmon kimchi jjigae (with corn!!!); rice with 2 seaweed rolls, & my homemade radish kimchi.

*honest review of the radish kimchi*

The cube ones were my original recipe, where I used a good amount of chili powder (so it’s spicy) & some fish sauce. Turned out the way I had expected :P the rectangular one was made the same day, but instead of fish sauce, I used the Korean salted shrimp sauce (without fish sauce) & less chili powder. After the same number of fermentation days, the rectangular one was more fermented - more salty, softer, & not that spicy. It was honestly just salty. The cube one was more crunchy & spicier, like usual. Personally, I prefer the cube one more. The saltiness of the rectangular one is likely due to overshooting of the shrimp sauce.. . Although some ppl may like it extra salty, I’m really meh about it. However, the longer it sits/ferments, the saltier it will get, so I’m thinking of using it in soups or something.

Fish cake + cabbage with flat rice noodles. (Reminder that I needed to eat as much noodle soups as possible bcos I can’t eat these when I���m at work lol)

Vacation breakfast :D

Vacation lunch :D

The following few pics are from my family’s Thanksgiving dinner:

1) Homemade artisan bread by my sister-in-law.

2) Salmon lasagna in cream sauce.

3) Stuffing mixed with wild rice; beef + long beans stir-fry

4) Baked chicken (bcos we prefer chicken over turkey)

Leftover bread for breakfast with coffee. This was the mixed herbs loaf (the other one was walnut cranberry).

About a month ago, my brother purchased a Nespresso machine. These were the 4 flavours of pods that accompanied the machine. The vanilla custard one sucked.......... it was so nasty! We typically don’t throw away stuff, but we did. The best flavour of the remaining 3 was the Fortado, then double espresso. The machine is now actually gone (returned to store). It wasn’t very good in multiple aspects & simply not worth the money. We weren’t satisfied with the outcome, & altogether, it wasn’t a good purchase. So anyway, I am unsure if I ever want one of these machines, if they’re all about the same *shrugs* What is your opinion on various models of Nespresso machines?

This, on the other hand, was much more satisfying. I finished this can... gotta buy more of this. You know iced Vietnamese coffee at restaurants? They use this coffee! It is available at Lucky 97 Supermarket =p

Steamed napa cabbage wrapped tofu~

Udon + beef with black bean sauce (aka jjajang-udon with beef)

Sorry I’m a little late for this October post... it’s Nov 2nd already... CAN YOU BELIEVE IT?! The past week was a little hectic, to say the least. But it’s done! Halloween was sad this yr.. . my 2 nieces dressed up at my house & that was it, no trick-or-treating, obviously. I hope things will clear up next yr >.< I miss Korea. SO MUCH.

[tokkitchen]

[ kim doyoung, 25 ] did you hear? there’s a new addition to the hypehens family! [ tokkitchen ] was starting to get known for [ cooking/baking tutorials & challenges ] and i think they will hit it big this time around as a part of the [ kimcheese ] squad at hypehens. [ shin sunwoo ] is known to be [ cheeky ] and enjoys [ farming simulation rpgs ]. with their vibes of [ flour stained cheeks and freshly baked bread ] and a style that is unique, i think they are going to take the internet by storm!

hi there! this took me a hot minute, but i’ve finally got sunwoo’s page up and running! you can find the basics & background about him there. tl;dr he loves the culinary arts and overall is a genuine but playful person. for the love of god do not call him a flirt or be passive aggressive with him unless you wanna start some drama which i am 100% down for. you can im me on tumblr or discord (kupo#6438, my dp is a pikachu) if you’re down to plot! 

please note that any gif icons posted here and in future posts were made by yours truly.

here are sunwoo’s basics & background copied and pasted from my pages for your convenience.

Basic Information

⥼ Full Name: Shin Sunwoo ⥼ Pronouns: He/Them ⥼ Gender: Cismale ⥼ Birthday: February 1, 1996 ⥼ Age: 25 ⥼ Orientation: Bisexual ⥼ Relationship status: Single ⥼ Occupation: Creator & host of Tokkitchen ⥼ Residence: Seoul, South Korea

Physical Appearance

⥼ Faceclaim: Doyoung of NCT 127 ⥼ Hair: Black, medium length tapered short at the sides and the back, fringe clipped neatly but softly resting just below his eyebrows ⥼ Eyes: Walnut brown ⥼ Height: February 1, 1996 ⥼ Age: 25 ⥼ Height: 179 cm (5'10") ⥼ Build: Slim, very little muscle definition ⥼ Piercings: Ear lobes ⥼ Tattoos: None… yet ⥼ Clothing style: Overall casual to semi-casual and simple, prefers loose fits for pieces like sweaters, hoodies, and t-shirts, prefers fitted for pieces like denim jackets, varsity jackets, jeans, chinos, and sweatpants

Personality

⥼ Positive Traits: Warm, perceptive, playful ⥼ Negative Traits: Blunt, resentful, opinionated If you were to ask someone what Sunwoo’s most remarkable characteristic is, they would most likely mention how he treats everyone he meets like they’re an old friend. To some, that can be comforting, his easy smiles and laughs providing them a sense of security and acceptance. To others, that can be irritating: a stranger acting much too presumptuous and all too familiar for comfort. While Sunwoo does his best to be tactful and mindful of others, it’s undeniable that his personality doesn’t always mesh well with others. Sunwoo is not afraid to speak his mind whenever he finds it appropriate and necessary. He highly values improvement for himself and his loved ones. As such, he is the first to call out his friends on their bullshit, in the most loving way possible of course, seeing it as an opportunity for growth. Though he tries to choose his words as carefully as possible and his intentions are never ill, he can sometimes come off as a overly blunt, and in worst case scenarios, harsh.  In that same vein, Sunwoo never hesitates in building people up and often goes out of his way to compliment them, whether that be on their work or even on their looks, gaining him the reputation of a bit of a flirt. This is completely unintentional, as he’s not exactly aware of the way he holds eye contact with people a little longer than average, or the way his genuine tone of voice can slip into something more suggestive. He gets pretty offended if you accuse him of being a flirt and doesn’t really understand why he’s seen that way. He is an extremely genuine person, despite how he may come off. He always says what he means and hopes that other people will do the same for him. Consequently, he greatly dislikes people who are passive aggressive, finding it a waste of everyone’s time to fish out exactly what they mean.

Childhood

Sunwoo was born two years after his older brother, Shinwoo. His parents both worked at well known companies and earned good money, affording them an upper middle class lifestyle, but as a result were rarely ever home. Sunwoo did his best not to take their money for granted, understanding even at a young age just how much they had to break their backs to earn it.

Adolescence

His older brother excelled in school, earning straight A’s and getting into the first college of his choice. Sunwoo, on the other hand, was just a little above average and often felt overshadowed by his brother’s performance. This subsconsciously affected his work ethic. There would be times, for example, when he would just give up studying for an exam because he knew he wouldn’t be able to achieve the grade he wanted—that is, one that was comparable to his brother’s. Once he was old enough, Sunwoo got a job at local convenience store so he could earn his own spending money without bothering his parents. There, he regained some of his confidence and came to realize that his strengths lay outside of a rigorous school system. Still, he completed high school and decided to go to college, majoring in Business.

Tokkitchen

Sick of eating instant ramyeon for the fifth time that week, Sunwoo put aside his textbook and decided to look up simple dishes to cook. He fell into the metaphorical rabbit hole and found himself watching cooking videos for a few hours, landing on a few recipes that seemed simple enough to try. The next day, he went out to buy the necessary groceries and began cooking. His dish was… okay. It wasn’t completely awful, but it wasn’t spectacular either. Strangely enough, he wasn’t discouraged and vowed to try again the next day since he had leftover ingredients. The next day came, and this time the dish was light years better than before. Pleased with the results, Sunwoo continued to watch cooking videos online and improved his skills little by little. When he was able to perfect a pasta recipe, he invited his friends over to his apartment so that he could cook dinner for them—they would be his “first set of guinea pigs” as he put it. They were goofing around, and one of his friends took out their phone to record Sunwoo cooking. He began mimicking the narrative style of the numerous videos he watched, explaining what he was doing in an exaggerated soothing tone. It was one of the most fun nights he’s ever had. His friend sent him the video a few days later. Sunwoo watched it, cringing at the sound of his voice, but recalled how much fun he had filming it. He immediately began searching his college’s website for rentable video equipment, determined to make a cooking video, but for real this time.  After transferring and editing his very first video—"gourmet" meals using convenience store ingredients—onto his bulky, old laptop, he uploaded it to the internet under the username Tokkitchen, a reference to his apparently notorious resemblance to a rabbit. This was mostly for safekeeping—he knew his laptop was on its last legs and he only had so much hard drive space after all—but he also secretly hoped that maybe he would be able to capture a small audience. Sunwoo enjoyed making these videos so much that he went as far as changing his major to Film (his college did not offer a Culinary Arts major.) His technique and style improved significantly, and his viewer count steadily grew. It wasn’t nearly enough to justify doing it full time though, so after he graduated, he began the dreaded job search.

Present

After a year and a half of uploading videos, and just a month into the job search, Tokkitchen was suddenly an overnight success thanks to a video he had certainly not expected to be his claim to fame. It was one of his more casual videos: a half vlog, half cooking tutorial of caramel flan. Commenters seemed particularly delighted by his inclusion of footage of his three failed attempts at not burning the caramel and the resulting existential breakdown he had following them. He continued this model for his next video, and the next video, and the next video, and his channel views continued to grow exponentially. He has been praised by viewers for his down to earth personality and warm, atmospheric style.

[magistralucis]

fallen log, sweet, vodka and cuckoo clock, please!

fallen log: something you’ve gotten over that you never thought you would

This is more of a present-tense ongoing development, but my anxiety issues. Ever since I received CBT I have a better attitude towards managing it, and I’ve slowly stepped up to doing things I didn’t think I was physically capable of before. It’s going to be a lifelong management, probably… but not one that’s beyond recovery, I was very happy indeed to find out! 💖

sweet: what candies or cakes are you fond of?

I have a terrible sweet tooth which you know (😂) but recently I’ve been thinking really hard about those again:

These are Delimanjoo, which I’m not sure I’ve talked about before. They’re corn-shaped tiny cakes absolutely chock filled to the brim with a hot, sweet custard, and they’re a common street/service station food. They’re nothing special in Korea, but I go absolutely nuts for these and I can’t recreate them here - like a lot of street breads in Korea, it’s one of those ‘you literally need a perpetual source of fire, an industrial-size amount of batter, and steel pans manufactured specifically for this purpose’ foods. So it joins the ranks of egg bread, carp bread/taiyaki, walnut cake, and all those sweet delights of Korean nightlife that I will never get back. I miss them terribly. They were good hot or cold and you got so many in a piping-hot paper bag, their steam rising in the night air, filling me up very nicely while I ran to my after-school academies.

LOOK AT IT. 😭😭😭😭😭😭😭😭😭

vodka: do you drink?

I do and can, but I think recently it has become more obvious that I shouldn’t. Aside from PCOS they also found some traits in my liver which, while not caused at all by drinking, may significantly worsen if I do. I’ve always known I did not win the genetic lottery on this front because I suffer from alcohol flush syndrome, but I think I’ll have to reconsider even the tiny amounts of alcohol I do drink now and then. Unless it’s for special occasions or reasons of hospitality (😉) I’ll have to stick to non-alcoholic drinks for the time being…

That said, I do love elderflower-flavoured anything, Midori (I love melon), creme de cacao, brandy, rum, and of course my Christmas Snowballs.

(My liver will not perish immediately upon drinking. They just recommended I never make alcohol too much of a habit, and very-occasional drinking like the types mentioned above should be fine. Please do not worry

cuckoo clock: are you a morning, a noon, or an evening person?

I am a very early morning person, and rather bizarrely, against my will. I cannot seem to stop waking up around 4am-5am, and I remain awake and alert long enough I can’t simply fall back asleep. I don’t nap afterwards, either. I remain just… very awake, even if I don’t necessarily want to be.

And then I’ll occasionally just pass out for 10-12hrs of sleep without warning. It’s very weird ._.

[chickenoverice]

Things I will miss when I leave Korea

Lotteria hot spicy chicken burger set

Walnut bread

Things I will not miss when I leave Korea

Inherent colorism

[traveling-couch-potato]

Korea Day 6

My friend had to work this morning so I got to sleep in a bit before her brother and mother picked me up for lunch. They decided to take me to a spot in Icheon called Sokcho Jjonggoomi where they specialize in a spicy sauteed baby squid dish that you eat in a bibimbap style. It’s served in a combination with deulggae kalgooksoo which is basically handcut noodles you boil in a soy sesame fish broth

One of the most delicious meals I’ve had on this trip. It’s quite spicy but so so worth the pain. The soup noodles were also really good for something that looked so plain.

We picked up my friend for the store, hung around for a bit, and headed toward her place so she could grab her stuff. Of course she knows I’ve been raving about her grandma’s kimchi so she let me get one more taste of it before I leave with a quick kimchi pancake.

This one was even better than the first one cause it was extra thin and crispy. Absolutely to die for.

We had a semi long drive toward Incheon so we stopped by the Deokpyeong huegaeso (korean rest stop) just to see how fancy they could be. This was essentially a small shopping mall versus a rest stop.

Seriously they sold suits, golf clothes, snacks, and more. This is a mall... I’m not much for clothes but obviously I’m on team food so I picked up even more snacks. Hodu gwajo (walnut red bean cakes from one stand and a inejolmi cream bread from a popular chain called Somimi)

We finally arrived at Incheon and I dropped off my stuff at our place at the Stellamaris Hotel. For just about $50 a night this place was huge and quite comfortable. Not too shabby for my last bit of shelter on this trip.

We headed toward the Wolmi Island shoreline area to grab dinner. Since it was a Monday, a lot of businesses were closed and very few people were out so we had the street almost completely to ourselves.

For dinner we went to one of the water side restaurants that served Jogae gooE (Korean style grilled shellfish). 2 people was about $60 and the portions were HUGE including an entire huge tray of shellfish, some appetizers, and a huge bowl of kalgaksoo.

Sooooo much food. I was clammed out by 1/3 of the way in. The cheese fondue goes on everything and makes everything magically more delicious too. The kalgooksu was just okay though. It had sort of a ramen packet seasoning flavor.

Grilling the meat was super fun but we needed the employees to come over to show us what to do at first.

After dinner we continued to walk outside and first things first: DESSERT. Actually we got distracted by someone firing off fireworks. The boardwalk has vendors selling small fireworks for just about $2 each so quick firework break.

After we got our pyromaniac on, we headed to a nearby convenience store where we picked up a huge haul of sweet treats.

We finished the night with some booth karaoke atone of the places on the waterfront. Just 50 cents per song!

[dato-georgia-caucasus]

 Ttongppang (똥빵, literally feces bread or "poo bread"), or Ddongbbang, is a Korean bread sold at street markets. It is the shape of stylized human feces and is filled with red bean paste and walnut bits. It originated in Insa-dong, Seoul, South Korea

[nomader-where]

Put away your Bingsu, and stop ordering Naengmyun!  With the harsh Korean summer weather and humidity finally cooling off, it’s time to appreciate the most iconic Korean street food snacks once again that only appear in the autumn and winter months.  Without a doubt, here are my top 5 go-to Korean street foods in the autumn that I wish were sold year-round~

5. 군밤 Roasted Chestnuts

You’ve probably heard the lyric  “chestnuts roasting an open fire” play all the time during Christmas, but have you ever actually eaten them before? These little guys are addictive to eat! A super popular snack in the autumn amongst the older generations, they go crazy for them and if given the chance will try to feed you copious amounts. They have a super creamy, smooth texture and a lot of bread places will begin to sell sweetbreads with whole chunks of chestnuts in them~ definitely a go-to snack on the run or for hiking.

4. 호두과자 Literally translates as Walnut Snack

You’ll know you’ve found a stall that’s selling these when you’re walking through the subway station and start to smell pancakes or vanilla. These are small walnut-shaped, pancake-like bread balls filled with red bean paste. If you’ve ever eaten the fish-shaped bread it's quite similar only these guys are shaped like a walnut.

3. 군고구마 Roasted Sweet Potato

Oh man, this has got to be the sign of autumn in Korea! Every shop in town begins to sell something related to sweet potatoes. There’s sweet potato lattes, sweet potato cake, sweet potato ice cream, but the best version is the carmalized, piping hot, right off the wood burner outside most convenience stores. My friend's advice:  look for the potato that looks super busted, scorched, looks like it’s gone through hell and back because they always taste the best.

2. 계란빵 Egg Bread

There can only be one top favorite autumn street food and it was a close call, but in second place is egg bread. It’s a sweet, pancake-like bread with a warm yolky egg plopped and cooked on top. I miss these so much in America! But none of the recipes taste as good as the ones you can get and enjoy while walking around Hongdae, steamy egg bread in hand, watching all the buskers.

1. 호떡 Korean Pancake

I really don’t know why all the food stalls stop selling these during the spring and summer! I know so many people who would die just to have one more taste before they board their plane. In fact, my friend and I loved these so much we were on a mission to find the food stall that had it, going into spring that was supposedly by the Han River. Again another simple recipe, this is more of a fried doughnut filled with sugar/honey, autumn spices, and mixed seeds. You can also get it in savory flavors like bibimbap, but it’s not the same. If you take anything away from this list and can only try one get this guy! You’ll crave it forever~

[sambilling]

Thiamine is Thiamine Hydrochloride - A Comparative Analysis

Thiamine is Thiamine Hydrochloride - A Comparative Analysis

There are several ingredients commonly found in dietary supplements, including thiamine mononitrate vs thiamine hydrochloride. Often these ingredients are compared in thiamine mononitrate vs thiamine hydrochloride market studies. Often the thiamine mononitrate is the less desirable of the two ingredients. A common question that follows this comparison is, "What is it better, thiamine mononitrate vs thiamine hydrochloride?" This article will offer some helpful information on thiamine mononitrate vs thiamine hydrochloride.

Thiamine (TH) is a B-vitamin found in some common food sources, including legumes (like black beans and lentils), nuts, fruits (almonds, pecans, cashews, walnuts, hazelnuts), and yeast products like breads and beer. The recommended daily amount of thiamine is 5 micrograms per pound of body weight. In recent years, it has been marketed as an individualized nutritional supplement to treat a variety of thiamine deficiency symptoms including infertility, and dermatitis, caused by excessive sun exposure. As an anti-aging formula, thiamine mononitrate is also available in different forms: powder, micronized, crystallized, or tablet/capsules.

Let's compare thiamine mononitrate vs thiamine hydrochloride in terms of absorption, taste, and benefits. It has similar taste, but the granular form of thiamine mononitrate has a slightly stronger flavor than regular tablets. It may be because the tablet is broken into several smaller pieces, which gives it a distinct and fuller taste. It is more digestible than the thiamine-hormone concentrate formulas, which can cause stomach upset and diarrhea. Brands that claim to contain "essential" vitamins also usually contain thiamine mononitrate, so make sure you read the label. Thiamine can be absorbed through the skin, so people with dry skin should especially consider using it.

A new and interesting study comparing thiamine mononitrate vs thiamine hydrochloride  marrrket share in Malaysia shows that people who have a low level of thiamine in their blood are at a higher risk of developing thiamine deficiency (the precursor of thiamine). This seems to be due to thiamine mononitrate reducing the body's ability to absorb and metabolize vitamin B1. The study found that the risk increased fourfold when the subjects were also deficient in vitamin B2, which also contains thiamine. This seems like a pretty strong evidence that thiamine mononitrate should be added to the list of vitamins recommended to maintain good health. It is also recommended to take this supplement with a daily multi-vitamin.

When thiamine mononitrate vs thiamine hydrochloride were first compared in Japan, the researchers concluded that those people who regularly took the latter had better cardiovascular and kidney functions. They also said that people who regularly took it were less likely to suffer from gastrointestinal tract disorders, such as diarrhea, constipation or nausea. But, more recently, researchers at the University Of Michigan have claimed that thiamine mononitrate may not be as helpful to people with diabetes. Because diabetes increases the amount of fluid excreted through the urine, and thiamine interferes with the absorption of glucose, diabetics are said to have a greater risk of losing their thiamine levels while experiencing frequent urination. This could result in "phosphatemia," whereby there is too much calcium in the bloodstream.

Beriberi and other plant-based ingredients, including other B vitamins, vitamin C and iron, have similar effects on the kidneys and liver as thiamine mononitrate does. In addition to being able to prevent and treat the symptoms of diabetes, these nutrients are also said to increase the production of new cells. While thiamine mononitrate is usually added to food, plant extracts can be taken separately and used as dietary supplements. Products with beriberi, for example, often contain small amounts of thiamine mononitrate, so that a person does not need to take the supplement all the time. Other ingredients, including the previously mentioned thiamine, can be included in a multivitamin.

Summary

Further key aspects of the report indicate that: Chapter 1: Research Scope: Product Definition, Type, End-Use & Methodology Chapter 2: Global Industry Summary Chapter 3: Market Dynamics Chapter 4: Global Market Segmentation by region, type and End-Use Chapter 5: North America Market Segmentation by region, type and End-Use Chapter 6: Europe Market Segmentation by region, type and End-Use Chapter 7: Asia-Pacific Market Segmentation by region, type and End-Use Chapter 8: South America Market Segmentation by region, type and End-Use Chapter 9: Middle East and Africa Market Segmentation by region, type and End-Use. Chapter 10: Market Competition by Companies Chapter 11: Market forecast and environment forecast. Chapter 12: Industry Summary.

The global Vitamin B1 (Thiamine Mononitrate) market has the potential to grow with xx million USD with growing CAGR in the forecast period from 2021f to 2026f. Factors driving the market for @@@@@ are the significant development of demand and improvement of COVID-19 and geo-economics.

Based on the type of product, the global Vitamin B1 (Thiamine Mononitrate) market segmented into Thiamine Nitrate Type Thiamine Hydrochloride Type

Based on the end-use, the global Vitamin B1 (Thiamine Mononitrate) market classified into Feed Additive Food Additive Pharmaceutical, Supplement and Cosmetics

Based on geography, the global Vitamin B1 (Thiamine Mononitrate) market segmented into North America [U.S., Canada, Mexico] Europe [Germany, UK, France, Italy, Rest of Europe] Asia-Pacific [China, India, Japan, South Korea, Southeast Asia, Australia, Rest of Asia Pacific] South America [Brazil, Argentina, Rest of Latin America] Middle East & Africa [GCC, North Africa, South Africa, Rest of Middle East and Africa]

And the major players included in the report are Brother Enterprises Huazhong Pharma Zhejiang Tianxin DSM

For more details contact as https://www.reportmines.com/contact-us.php

[keremulusoy]

Which One Of Us Can Say No The Manti, One Of The Best Tastes Of Anatolian Turkish Cuisine?

The Perfect Harmony Of Dough, Mince And Yogurt Pastries are undoubtedly one of the indispensable flavors of Anatolian tables. We all enjoy the patty, pancakes and pastries that come out of the skillful hands of our mothers. Although doctors tell us to stay away from three whites which one of us can say no the mantı, one of the best tastes of Anatolian Turkish cuisine?

Manti Types From Country To Country The discovery of wheat, which is one of the most basic and most important foods of human beings, dates back to very old times. It is known that wheat was planted in Harran for the first time and that the first known mills in history were in Anatolia. In around 2600 BC it is known that Egyptians discovered that adding yeast in the dough made of wheat flour and waste mixture makes bread softer and puffier. The production of flour from wheat, fermentation of the dough and various dishes made of dough showed up and spread to the world.  The history of the mantı, which is made with the harmony of dough, mince and yoghurt, is also quite old. According to the research, it is known that mantı is of Asian origin. It was made by the Chinese in the 13th century and the name etymology is said to come from the Chinese word “Mantou“. In the 15th century, this magnificent dish reached the territory of Anatolia through the Turks of Central Asia and spread from here to Europe. For this reason, in different countries, has received different names, diversified with different interior materials and sauces.

Types Of Manti From Country To Country The process of cooking, the method of cooking and the way of serving of mantı vary from country to country.   Mantı is known as “dumpling” in China. Dumpling is a celebratory dinner on New Year’s Eve and is believed to bring luck. It is usually cooked with steam in bamboo containers. The Chinese usually prefer to eat the mantı by dipping it in soy sauce. All kind of ingredients can be put into the manti from meat to seaweed. In Japan, manti called “gyoza” is mostly steamed but also boiled and fried. In Korea, mantı is called “mandu”. It contains vegetables, meat and fish. The Russians call manti “pelmeni” or “piroshki”. It is made with dried fish, mushrooms or meat, especially in winter days.  Manti in the Caucasus region is called “hingal”. This name is also used in Eastern Anatolia in our country. In Dagestan, Ahıska, Ardahan and Kars, hingal is the most important dish of local cuisine. Mantı made from sun-dried pastrami or goose meat, as well as blue cheese, are also highly desirable.

From The Ottoman To The Present: Manti  Mantı has a special place in Ottoman cuisine. It is rumored that Fatih Sultan Mehmet always had mantı in the breakfast table for 28 days of the month. Although Kayseri is the first place that comes to mind when we talk about mantı in our country, traditional mantı have been made with various names for centuries in our cities such as Adana, Aksaray, Ardahan, Çorum, Niğde, Kırşehir, Konya, Sivas, Tokat and Yozgat. The preparation of mantı food varies in every region. For example; in Kayseri, mantı are made small and it is said that it is acceptable to fit forty pieces in a spoon. In addition, it is preferred to be made as triangler shaped in Eastern Anatolia, Black Sea and Trakya. Mantı is an indispensable dish of Ardahan and Ahıska region. In this region, mantı has such an important place in the cultural structure that even folk songs were composed for it. In the lyrics of the folk songs in the archive of Anatolian folk songs it is mentioned about cooking mantı and waiting for food.

How To Make Manti? Mantı is usually prepared by placing mince with various spices into the dough cut into small squares. After these dough pieces which is closed are boiled in water, sauce is added and ready to serve.  It can be cooked by boiling or optionally with steam or in the oven. Sometimes it can be fried in oil. Ingredient of mantı is typically mince. Meat cubes, green lentils, spinach, chickpeas, yellow squash, cheese, potatoes and chicken meat can also be used as ingredient.

There are some tricks to be aware of when cooking mantı. Some of them are kneading by adding eggs, salt and warm water to the dough until it has a soft consistency and covering with a damp cloth for half an hour to rest. It is also very important to finely chop the materials to be used for ingredients. For those who like this food, which is very hard to cook, but who have a limited time it is an alternative to buy it as take-home prepared food from grocery stores and bakery shops. Thus, after boiling mantı just prepare the garlic yoghurt, sauce with butter and tomato paste and add sumac, dried mint, chili pepper and serve. For those who want to make mantı themselves and those who know how to open the dough, we did not forget to give the classic mantı recipe.

Anadolu Türk Mutfağı

Dumpling/China

Pelmeni/Russia

Momos/Nepal

Gyoza/Japan

Ahiska-Ardahan/Posof

Classical Manti

How to make Manti?

Manti Places Of Istanbul It is possible to find mantı in many places offering traditional dishes on its menu. These restaurants offer a combination of mantı made in different parts of the world and Anatolia. We have listed some of the mantı restaurants that are famous for mantı in Istanbul and where there are many mantı varieties.

Mr. Dumpling/ Kadıköy Mr. Dumpling, is a restaurant located in Kadıköy and famous for its large variety of mantı.  The restaurant consists of two sections, a small outdoor area and an interior. Mantı on the menu are divided into two categories as boiled and crispy. Under this category, there are many types of mantı. Alternatives such as classic, hıngel, dumpling, Sinop, gluten-free, einkorn wheat flour can be preferred. Vegan options are also available for boiled and crispy mantı. They are made with spinach and potatoes. Having vegan mantı options gives the place a privilege. Boiled mixed or crispy mixed options are also available for those who cannot decide among such alternatives. So you can try more than one type of mantı.  Restaurant classifies mantı according to its shape.  For example, in the crispy mantı, both the classic flat shape and the navicular shape have a long-shape option.

Aşkana Manti / Ulus The place, which means “aşhane” in Tatar language which means kitchen, is one of the oldest mantı restaurants in Istanbul. It was founded in 1987 by a Tatar family in a quiet corner of Ulus, unknown to anyone. Aşkana Mantı, a family-run business, has maintained the same cuisine culture since it was founded to keep the flavor memory of its regulars fresh. The taste of the daily mantı made according to the methods of Tatar cuisine cannot be described but only experienced. From mince to dough, from yogurt to butter, everything is fresh. The motto of Restaurant that is quality material and taste standard has not changed for years.

Hingal Manti / Beykoz Every type of mantı that will stretch our imagination is made in Hıngal. White and whole wheat flour is used in Dagestan mantı, which cooked specially for the place, as well as natural colorants. For those who care not only for taste but also for visuality you can choose flavors such as black colored with salmon and blue colored with vegetables, white and green with meat-nettle, brown with cheese-coffee, red colored minced-spicy. The restaurant in Beykoz has a unique place among mantı flavors and 12 different types of mantı can be eaten.

Sayla Manti / Kadıköy Founded in 1969 in Kadıköy Bahariye, Sayla Mantı continues the tradition of the same place and the same flavor. The restaurant has never wanted to break the 50-year-old tradition of mantı. Thus, the flavor has managed to maintain its stability. Daily mantı preparation starts in the morning and continues until the evening service is closed. It is possible to sit and eat the freshest mantı in the place, as well as buy it and serve it to your guests at home.

Casita / Beşiktaş Founded in 1983, Casita is known as the place for gourmets and those who trust their taste. The place, which connects its name to its famous guests and the tradition of regulars, attracts attention with its different and pleasant ambiance. The restaurant, committed the taste of its mantı to memory when it was founded, has evolved over the years to a rich menu consisting of many proprietary and delicious dishes. In addition to Nişantaşı, Etiler and Bağdat Street, it is possible to find the same tastes in every place of Casita which continues to serve with Bodrum Antique and Bursa Podyumpark branches.

Sinop Manti / Beşiktaş In Sinop Mantı located in Beşiktaş different mantı options are served including unmixed, walnut and yogurt. Mantı dough is quite thin and the inner meat is made by putting more. Satisfactory portions in Sinop Mantı is one of the characteristics of the restaurant. Half of the same service can be ordered as unmixed mantı, half with walnut or yogurt mantı.

Bay Manti / Üsküdar Bay Mantı’s motto is “Our mantı is addictive.“ The most important feature of this lovely, small restaurant is that it offers a variety of mantı that is unique not to only Anatolian cusine. As one of the partners of the restaurant is Russian, the menu includes Russian mantı. The Russian mantı is prepared by the Russian partner Ms. Valentina.  The materials used in mantı preparation are brought from Erzincan with an organic preference. It’s not the only kind of mantı that Bay Mantı is assertive. A variety of home-style dishes and desserts also delight the tastes of the regulars.

Mr.Dumbling/Kadiköy

Mr.Dumbling/Kadiköy

Aşkana Manti/Ulus

Hingal Manti/Beykoz

Sayla Manti/Kadiköy

Casita/Beşiktaş

Sinop Manti/Beşiktaş

Bay Manti/Üsküdar

NOTE

Hinkal Folk Song*

How great hinkal is Not get enough to taste Hurry up and make a fire Too difficult to wait hinkal

Hinkal is very famous for strangers How great hands making hinkal Hurry up they wait for it Too difficult to wait hinkal

*Ahıska-Ardahan/Posof

Classical Manti Recipe 3 cups of flour, 1 cup of water, 1 egg, 1 pinch of salt, 1 cup of flour (for kneading) For filling: 300 gr. Mince, 1 piece of onion-grated, 1 table spoon of mint, salt, black pepper

Cooking of Mantı at Home: Mix all ingredients for the dough in a bowl and knead. Cover the dough with a wet cloth and let it rest for half an hour. Divide the rested dough into two pieces. Roll out the dough thin and cut into small squares. For fillings knead mince, grated onion, dried mint, salt and black pepper. Put the filling into the doughs that you cut and close all around. Add 8 glasses of water and salt to a deep saucepan and boil. Put mantı in boiling water and boil for 7-8 minutes. Take mantı on the serving plate and serve with yogurt sauce and top with tomato sauce. Enjoy your meal!

By: S.Bahar Alban

*This article was published in the September-October issue of Marmara Life. 

Anyone Said The Manti (Turkish Ravioli)? Which One Of Us Can Say No The Manti, One Of The Best Tastes Of Anatolian Turkish Cuisine?

[wouldyouliketocomeover]

2018 01 01

Hi, this is my first post on this blog.

It’s January 2 already, but last night I was with a friend so I didn’t have the time to write. Well, it’s bullshit though. I’ve just decided to write about my days in Korea like an hour ago. 

Enough about that. Let me tell you about my first day in 2018.

I arrived in Incheon International Airport at around 7 AM local time. I was happy because I finally got to wear my long padding jacket lol. But even without the jacket, I would still be happy to come back to Korea. Last year, at the same day, I was in Incheon too, sending off my mother and my siblings who were going back to Indonesia.

Okay, then I went to buy a bus ticket... then I went to Sacheon using that bus... then in the rest area I bought hodugwaja, my favorite Korean walnut cake... then I arrived in Jinju... took a cab to Sacheon... and bam, I arrived in my father’s empty house at around 1:30 PM. Alone. With two heavy suitcases. 

After I was done with the suitcases, I immediately took a shower because Jinhyun was gonna come here soon. Trust me, if he wasn’t coming, I would postpone taking a shower until around 3 PM.

Then Jinhyun came near my house. When I saw him I ran to him and hugged him. Anjir, kangen banget. So we kinda spent a little time together, walked to Angel-in-us Coffee to drink hot chocolate and iced green tea (I don’t understand why he doesn’t like hot chocolate in winter lol. He doesn’t really like chocolate, actually). We talked a lot there about how getting a job in Korea was, about Indonesia, and about how fast ajummas talk. Talking to him makes me feel fluent in Korean but in reality I’m a chobo. After going to the cafe, he bought me Chocobi (chocolate again) and we ordered Kyochon Chicken honey combo, my favorite. We ate together and blah blah blah and at around 7 PM he came back to Suncheon. I was feeling kinda sad when he left lol. A funny kind of sad.

Around 9 PM I met Dongjun. That kid again. The 1998 kid with ultra chubby cheeks. He said he went on a diet though I knew it was pure bullshit. We ate chicken (again). Well... there are so many things I want to tell about this kid but one thing you have to know, he said “Body pillows are for girls. I’m a real man.” You have to look at his super-cute face, which looks so much like a bread, while listening to him saying that thing about body pillows. Dude, I felt like I was his mother, seriously. Oh oh, and he loved ice cream too. Very much baby-like.

Then I slept. And the day ended that way.