#new variety of soybean

[kisanofindia]

सोयाबीन की नई किस्में: ये किस्में किसानों को देंगी ज़्यादा पैदावार और अच्छा मुनाफ़ा

कम समय में पकने वाली, जलवायु अनुकूल और प्रतिरोधक क्षमता में उन्नत

इन नई किस्मों में से एक किस्म ऐसी है जो किसान एक साल में अलग-अलग दो फसलें के साथ लगा सकते हैं। उन किसानों के लिए ये सोयाबीन की नई किस्में पहली पसंद हो सकती है। इंदौर स्थित सोयाबीन अनुसंधान के भारतीय संस्थान के प्रधान वैज्ञानिक संजय गुप्ता ने इस किस्म को विकसित किया है। 

सोयाबीन की नई किस्में (New Soybean Varieties): देश के किसानों की हालत में सुधार, उनकी आय में वृद्धि के उद्देश्य से कृषि वैज्ञानिक आधुनिक तकनीक और फसलों की उन्नत किस्में लगातार विकसित करते रहे हैं। अभी हाल ही में अलग-अलग फसलों की 35 नई किस्मों की सौगात किसानों को दी गई। ये नई किस्में जलवायु अनुकूल और कुपोषण मुक्त भारत के अभियान को रफ़्तार देने में मददगार होंगी।

देश के अलग-अलग कृषि संस्थानों द्वारा ईज़ाद की गई इन किस्मों में सूखा प्रभावित क्षेत्र के लिए चने की नई किस्म, कम समय में तैयार होने वाली अरहर, जलवायु अनुकूल और रोग प्रतिरोधी धान की किस्में, पोषक तत्वों से भरपूर गेहूं, बाजरा, मक्का की किस्में शामिल हैं। इसके अलावा किनोवो, कुट्टू, विंग्डबीन और बाकला की उन्नत किस्में और उच्च गुणवत्ता वाले सरसों और सोयाबीन की प्रमुख किस्में की वैरायटी भी किसानों को समर्पित की गईं। इस लेख में आगे आप सोयाबीन की नई किस्मों की खासियत और उत्पादन क्षमता के बारे में जानेंगे। 

सोयाबीन की जो नई किस्में आईं हैं, वो कई मायनों में ज़्यादा उन्नत हैं, जो इसकी खेती करने वाले किसानों को अच्छे उत्पादन के साथ-साथ गुणवत्ता भी देंगी। सोयाबीन प्रोटीन की मात्रा से भरपूर होता है। इसमें प्रोटीन की मात्रा लगभग 40 से 50 फ़ीसदी पाई जाती है। इसके नियमित सेवन से प्रोटीन की कमी से होने वाली बीमारियों से बचाव होता है। सोयाबीन के इन गुणों को देखते हुए ही लोगों के बीच इसकी अच्छी मांग रहती है। इस वजह से किसान अगर उन्नत किस्मों की खेती करेंगे तो उन्हें लाभ की संभावना ज़्यादा रहेगी।

भारतीय कृषि अनुसंधान परिषद- सोयाबीन अनुसंधान के भारतीय संस्थान इंदौर (ICAR-IISR) ने सोयाबीन की नई किस्मों को लेकर विस्तार से जानकारी दी है। आइए जानते हैं इन सोयाबीन की नई किस्मों के बारे में।

सोयाबीन किस्म एन. आर. सी. 128

सोयाबीन की एन. आर. सी. 128 किस्म (Soybean Varieties nrc 128) की खासियत है कि ��़्यादा पानी गिरने और जलभराव वाली स्थिति में भी इस किस्म को नुकसान नहीं पहुंचता। इस किस्म में रोए होते हैं जिस कारण कीड़ों का प्रकोप कम होता है। ये किस्म बिहार, झारखंड, छत्तीसगढ़, ओडिशा और पश्चिम बंगाल के किसानों के लिए अच्छी है। साथ ही उत्तर मैदानी क्षेत्र पंजाब, हरियाणा और दिल्ली के लिए भी ये किस्म उपयुक्त है। पूर्वी क्षेत्र और उत्तर मैदानी क्षेत्र के किसानों को इस किस्म की खेती से फ़ायदा होगा। इस किस्म को विकसित करने का श्रेय डॉ. एम. शिवकुमार को जाता है।

सोयाबीन किस्म एन. आर. सी. 127

सोयाबीन की किस्म एन. आर. सी. 127 खाद्य प्रोडक्ट बनाने के लिए बेहद उपयुक्त है। अन्य किस्मों को जहां इस्तेमाल से पहले उबालना पड़ता है। ये किस्म कड़वा मुक्त होने के कारण इसे खाया जा सकता है। ये किस्म 110 दिनों में पककर तैयार हो जाती है। ये किस्म मध्य प्रदेश, गुजरात और महाराष्ट्र के लिए उपयुक्त है। 

सोयाबीन किस्म एन. आर. सी. 130

एन. आर. सी. 130 बहुत ही कम समय में पकने वाली किस्म है। जो किसान एक साल में अलग-अलग तीन फसलें लगाना चाहते हैं, उन किसानों के लिए ये किस्म पहली पसंद हो सकती है। इंदौर स्थित सोयाबीन अनुसंधान के भारतीय संस्थान के प्रधान वैज्ञानिक संजय गुप्ता ने इस किस्म को विकसित किया है। 

और पढ़ें......

[winterspiderpurrs]

Farm au!!! Tony and Stephen are married and have been for years (like old bickering couple but still kiss like teenagers). A few years ago they hired Peter to work the farm, but now he is pretty much their adopted son😌😌

Steve and Bucky also work for them. One or both get their eyes on Peter mayhaps?👀👀 - @professional-benaddict 💗💗

Hi Rafni!! @professional-benaddict Hope you like this!

**************************************************************

" Aw come on guys! I just got back! Give me a day or two to adjust!"

Peter covers his eyes as he moves to go get the basket on the kitchen counter that is used to hold the fresh eggs.

Tony laughs and tosses a pillow over at Peter. He sits up from his spot on the couch where Stephen and him were making out heavily. They had gotten used to Peter not being around, though this still happened when he was before, but they 'tried' to make sure they were fairly descent.

"Tough luck Kid! Now get out of the house! While your out stop and introduce yourself to Steve and Bucky."

Peter shakes his head and laughs, picking up the tossed pillow and throwing it back lightly, hitting Stephen.

"Hey!"

"See you guys later! Gonna feed the chickens and get the eggs and check in on Karen!"

Stephen grumbles to Tony as he pulls him back closer.

" Can't believe you let him name that horse Karen."

Peter wondered away from the main house before heading toward the large chicken coup. The coup was situated next to the smaller house on the property. When Stephen and Tony bought the farm, it was a bit of a retirement project for them both.

They had a handful of horses, cows, some goats, and chickens. They had acres full of corn, soybeans, green beans and their own personal garden that everyone tends to. That one connected the two homes on the property, it had a small pumpkin patch, rows of tomatoes, cucumbers, carrots, radishes and turnips.

It was a bit much in the beginning, growing such a variety, but with their access to all the land they were able to divide it up in way to make it work for themselves. And as profits grew, they were able to hire in more help.

Ben Parker worked at the farm before Tony and Stephen bought it. He stayed working with the farm up until two years ago, his last trip into the city he had gotten into a wreck and passed away. They didn't expect Peter Parker to show up a month after, asking if he could work for them. They refused at first, knowing that the kid was in college, and they hadn't wanted him to give up on his dream to work at the farm.

But they both knew that May and Ben were on hard time, even with what they paid Ben. Between them taking in their nephew to raise, May's medical bills even with the insurance they offered. Money would be tight. But Tony was able to convince Peter to work during the summer months, winter break or whenever he was home. That way he could stay in school.

Peter was humming as he started gathering the eggs up out of the coup. The rest of the chickens were out of the coup eating at the feed he had just scattered out into their pen. Once he had checked all the trays for eggs, he covered the eggs he had in the basket up with a cloth.

He went to sit down to watch the hens and roosters run around, the head Rooster who he like to call 'Dodger' because of how much he runs away and dodges getting caught, got in his lap when he heard a voice call out, he looked up toward the smaller house on the property, it served as a guest house and as a place for workers to take a break.

"Hey Kid, What are you doing?"

Smiling, Peter gave an awkward wave.

"Hi! Mr. Stark said he hired new people to help. I'm Peter! Peter Parker"

The guy wiped a thing of sweat off his face with the towel he had around his neck before he nods towards Peter.

"Call me Bucky"

"Nice to meet ya Bucky"

Bucky offers him a small smile, and nods again.

"If your staying later, why don't you join Steve and I for dinner. Since your going to be around for a bit."

"Oh! Yes I mean sure.That sounds great"

"See you then Doll"

It was about an hour later when Peter was heading back with Karen to bring her back to the barn for the evening when he saw someone sitting outside with a couple of the horses.

"Hey! You must be Steve! I'm Peter."

Steve looked up startled out of his thoughts before he offered Peter a smile. Standing up and giving Peter a firm handshake.

"Nice to meet you Peter, Tony talks about you often"

Peter laughs and rubs the back of his neck.

"Yeah? Hopefully good things. I'm just bringing in Karen, do you want me to help with Jarvis and Friday?"

"I got them, time I should get them in anyway."

And that is how when Peter knocked on the door of the guest house, both Steve and Bucky were there, trying to open the door for him first.

[justalittlesolarpunk]

Hiya! Hope it’s okay to ask, but what were your kind of first steps to living in a more solar punk way?

Hi! Absolutely ok to ask, I love talking to people about this.

I can probably date my Solarpunk awakening, if you want to use the term, to a variety of points, but in the past few years due to both growing eco-anxiety and a new connection with nature (moved out of the city into the country) I became more concerned with the environment and this led me to give up flying and start educating myself on solarpunk topics through books and podcasts. Living with my parents, who have more disposable income than me, helped me see what it was like to be able to purchase organic and plastic-free food. Living rurally meant we got to know our neighbours. When our house flooded, they were the ones bailing it out with buckets beside us at 1am, up to our ankles in cold, dirty water. I learned a lot about community. I started foraging for snacks and treats (hello blackberries are delicious). I got interested in the ecological elements of paganism.

Later on I started incorporating more plant-rich food into my diet and getting interested in slow travel, rewilding, urban planning, etc. Then I started going to XR meetings, which led me to getting involved in (non-arrestable in my case) direct action. I joined some gardening volunteers which encouraged me to start trying to grow my own food at home. I decided to commit to not learning to drive or owning a car.

However, I’d actually say I’d been doing solarpunk stuff earlier than this without knowing it - seeking out positive news stories, attending protests, organising in my community (I was active in my school’s LGBT scene and ran several campaigns about it at uni), learning about indigenous cultures, telling stories. All of these things are solarpunk too.

But the single biggest thing that has helped me to be more solarpunk is changing the way I see the world, and for this the writings of Robin Wall Kimmerer have been hugely influential, along with a bunch of different writers that I can’t list all of here. But unlearning the idea that I am alone in a lifeless inanimate world has been HUGE for me. Today I thanked every element that made up my meal, from the rice in my noodles to mycoprotein that grew my meat substitute to the soybeans that made the sauce, the steel in my pan and the sunlight that powered the electricity that heated my induction hob. I walked along a river and said hello to geese. I noticed each plant and knew the names of many of them. I called my grandmother and tried to really listen as she narrated her experiences of the day to me, even though she can be difficult. Relationality has been the greatest aspect of my solarpunk work, learning to see myself as utterly interconnected with everything and everyone else, to remember that my very atoms were once compressed together with all the other atoms when this expanding universe first began. So a lot of it is about changing your thoughts, though it should also be backed up by action too.

Hope some of this helps!

[ainews]

According to a recent survey, many people are looking for ways to get ahead in life. Whether it’s taking a new job, starting a business, or just improving their quality of life, the search for success is on. But what if there was a simple way to get ahead that you may have overlooked?

Enter hoisin sauce. This Chinese condiment is made from fermented soybeans, garlic, chili peppers, and other spices. It has a sweet, savory, and slightly spicy flavor that goes great with a variety of dishes.

But it turns out that hoisin sauce has more to offer than just flavor. According to research, the combination of ingredients in hoisin sauce can actually help you get ahead in life.

First, the garlic in hoisin sauce can help boost your energy levels. This can help you get up earlier, work longer, and be more productive throughout the day.

Second, the chili peppers in hoisin sauce can help boost your metabolism. This can help you burn more calories throughout the day and can help you lose weight and stay in shape.

Finally, the soybeans in hoisin sauce can help reduce inflammation. This can help reduce the risk of chronic diseases, such as heart disease and diabetes.

So if you’re looking for ways to get ahead in life, you may want to consider adding hoisin sauce to your diet. It can boost your energy levels, help you lose weight, and reduce your risk of chronic diseases. Who knows, it may just be the secret ingredient to success.

[joeyalohadream]

This heat has me SO ready for Fall.

I figured now was a good time to share one of my WIPs! It will be a lengthy hallmark-romance-esque Fall story that I’ll be posting when the leaves start to change!

Basic Plot Details:

Gale is a crop farmer. The land he owns has been in the Cleven family for generations. He has hundreds of acres of farmland and makes his living growing and harvesting wheat, corn, soybeans and a selection of fruit.

The land he owns belonged to his father and his uncle. His uncle was a widower and had no children, but he helped raise Gale and he left the farm to him when he passed away years ago.

Gale’s father is alive, but widely unreliable. He’s around town, but he and Gale don’t have a relationship. Gale’s mother passed away when he was a boy.

‘Cleven Family Farms’ is a lonely place for Gale with no family of his own in sight.

John Brady, Benny DeMarco, and Howard Hambone all grew up with Gale and they help him work the land during the various seasons.

John Egan is new to town. He starts in the Fall as the new Baseball Coach for the local high school after an injury in the minor leagues dashed his dreams of a shot at the MLB.

Every year, Gale hosts the town's annual Fall Festival at his farm. It’s a family tradition that’s decades long.

He grows pumpkins. Provides hayrides with his tractor, turns a field into a corn maze and offers a variety of other fall activities for the week long festival.

Gale has been struggling to stay afloat financially and is hoping to make this years festival the biggest one yet in the hopes of making some extra cushion for himself.

His good friend Curt (a teacher at the high school) convinces him to turn his barn into a haunted house. Gale loves fall, but he hates Halloween.

Curt agrees to help plan it and run the whole thing and he enlists his new friend, John, self-proclaimed expert in all things Halloween.

John swings by the farm one day in early September to scope it out and start planning, and meets the most gorgeous, blue-eyed farmer. Looking like something out of his wildest fantasies.

They hit it off after a rough start, but eventually John offers his free time to plan the whole festival.

And they fall in love.

🍁🎃👻

[legend-collection]

Fouke Monster

the Fouke Monster also known as the Boggy Creek Monster and the Swamp Stalker, is purported to be an ape-like creature, similar to descriptions of Bigfoot, that was allegedly sighted in the rural town of Fouke, Arkansas during the early 1970s. The creature was alleged to have attacked a local family.

The creature was named by journalist Jim Powell, who reported on it for the Texarkana Gazette and the Texarkana Daily News.

Various reports between 1971 and 1974 described it as being a large, bipedal creature covered in long dark hair. It was estimated to be about 7 feet (2 m) tall with a weight of 250–300 pounds (110–140 kg). Later reports claimed that it was far larger, with one witness describing it as 10 feet (3 m) tall, with an estimated weight of 800 pounds (360 kg). Some accounts describe the Fouke Monster as running swiftly with a galloping gait and swinging its arms in a fashion similar to a monkey. Reports also describe it as having a terrible odor, the odor being described as a combination of a skunk and a wet dog, and as having bright red eyes about the size of silver dollars.

A variety of tracks and claw marks have been discovered which are claimed to belong to the creature. One set of foot prints reportedly measured 17 inches (43 cm) in length and 7 inches (18 cm) wide, while another appeared to show feet that only possessed three toes.

Prior to the 20th century, several alleged sightings in the general area related to a large, hairy creature circulated in an 1851 report in the Memphis Enquirer, and an 1856 report in the Caddo Gazette.

Local residents claim that the creature had roamed the area since 1964, but those sightings had not been reported. Local folklore also holds that the creature can be further traced back to sightings in 1946. Most early sightings were allegedly in the region of Jonesville as the creature was known as the "Jonesville Monster" during this period.

In 1955 the creature was allegedly spotted by a 14-year-old boy who described it as having reddish brown hair, sniffing the air, and not reacting when it was fired upon with birdshot. Investigator Joe Nickell observed that the description was consistent with a misidentified black bear (Ursus americanus).

The Fouke Monster first made local headlines in 1971, when it was reported to have attacked the home of Bobby and Elizabeth Ford on May 2, 1971.

According to Elizabeth Ford, the creature, which she initially thought was a bear, reached through a screen window that night while she was sleeping on a couch. It was chased away by her husband and his brother Don. During the alleged encounter, the Fords fired several gun shots at the creature and believed that they had hit it, though no traces of blood were found. An extensive search of the area failed to locate the creature, but three-toed footprints were found close to the house, as well as scratch marks on the porch and damage to a window and the house's siding. According to the Fords, they had heard something moving around outside late at night several nights prior but, having lived in the house for less than a week, had never encountered the creature before.

The creature was allegedly sighted again on May 23, 1971, when three people, D. C. Woods, Jr., Wilma Woods, and Mrs. R. H. Sedgass, reported seeing an ape-like creature crossing U.S. Highway 71.[19] More sightings reports were made over the following months by local residents and tourists, who found additional footprints. The best known footprints were found in a soybean field belonging to local filling station owner Scott Keith. They were scrutinized by game warden Carl Galyon, who was unable to confirm their authenticity. Like the Ford prints, they appeared to indicate that the creature had only three toes.

The incident began to attract substantial interest after news spread about the Ford sighting. The Little Rock, Arkansas, radio station KAAY posted a $1,090 bounty on the creature. Several attempts were made to track the creature with dogs, but they were unable to follow its scent. When hunters began to take interest in the Fouke Monster, Miller County Sheriff Leslie Greer was forced to put a temporary "no guns" policy in place in order to preserve public safety. In 1971, three people were fined $59 each "for filing a fraudulent monster report."

After an initial surge of attention, public interest in the creature decreased until it gained national recognition in 1973 when Charles B. Pierce released a docudrama horror film about the creature in 1972, The Legend of Boggy Creek.

By late 1974, interest had waned again and sightings all but stopped; only to begin again in March 1978 when tracks were reportedly found by two brothers prospecting in Russellville, Arkansas. There were also sightings in Center Ridge, Arkansas. On June 26 of that same year, a sighting was reported in Crossett, Arkansas. During this period the creature was blamed for missing livestock and attacks on several dogs.

Since the initial clusters of sightings during the 1970s, there have been sporadic reports of the creature. In 1991, the creature was reportedly seen jumping from a bridge. There were forty reported sightings in 1997 and, in 1998, the creature was reportedly sighted in a dry creek bed 5 miles (8 km) south of Fouke.

[pawborough]

Happy July! We’ve been chugging along and working our tails off. Here’s some progress!

New Assets - Fauna

First off, backer sponsored creatures!

Tundrake

Sponsored and concepted by Syber, designed and illustrated by Hydde

Lunasagi

Sponsored and concepted by Kuro, designed and illustrated by Remmie

Raptaroo

Sponsored and concepted by Skeevertut, designed and illustrated by Hydde

And a new regular guy... 

Frillasnap

Designed and illustrated by Hydde

New Assets - Icons

It isn’t a productive month without an icon batch. Let’s see ‘em!

Ginger, Deer Mouse, Vanilla Bean, Grub, Ladybug, Mealworm, Sesame Pod, Soybean, Sugarcane, Bee, and Sweet Root all illustrated by Remmie

New Assets - Site Header

Over the past several months, we have been tooling and going with a site layout which accommodates a differently shaped header.

Designed and illustrated by Runeowl

Take a look at the beautiful night and day more header art for the “default” site theme!

This layout is proving much cleaner with a more intuitive and dynamic user experience. We currently have several staging deployments to get a feel for it and workshop the experience.

However, it is under wraps for the time being until we have the text, tab, color, and box sizing decisions fully locked in! 

Thank you for the patience with our layout iterations! I’m really relieved by the direction things have gone, and feel Pawborough will be much fresher out the gate.

New Pattern - Butterfly

Designed and illustrated by Fulemy

We are playing with the face design further to make sure it best accommodates a variety of colors, but this pattern itself has turned out just stunning!

And we've been steadily working on producing and updating white coverage, going to great lengths to keep an aesthetic consistency between coverage shapes and cat patterns. Here are a few white shape tests on Butterfly!

Shapes designed by Hydde, illustrated by Remmie

New Pattern - Solid

We’ve decided to forego a universal “basic” pattern, and instead introduce a handful of very simple patterns which any G1 cat can generate with. Among them is Solid–one of the few patterns which does not show the undercoat!

This pattern will have varying levels of values per color! Some may have a dark back, while others may look like a totally solid cat! Here are a few auto-generated previews from our generation tool to get a feel for the variety:

We will be adjusting colors to make sure they are near fully solid, while others may look more dynamic. 

The decision to not include an undercoat may feel like we’re breaking our own rules here, but there’s been a great deal of workshopping for our initially lackluster system. In order to make all patterns and colors look consistently good with one another while maintaining a varied user experience, we took a new approach. This includes a slightly new set of rules and philosophy for our patterns to follow!

Patterns like Solid will be few and far between, but they’ll exist. Expect us to push the boundaries for patterns and genes in the future, including experimenting with line breaking accents... some really fun stuff in the works!

Speaking of changing up the philosophy, let’s talk about colors…

 Mechanic Update - Teaser... 

Due to time constraints with creating the supplemental preview images, and not wanting to present a concept without the appropriate visuals to back it up, nor delay the update another few days, I have decided to push an announcement meant for this update to next week. I wear a lot of hats on this team and am always working on something, so sometimes I fall behind on creating update images of our progress for you all, and for that I apologize! 

However, you may be delighted to hear that we have progressively refactored the color and breeding system and have a brand spanking new system which has proved incredibly exciting! The whole team is enthused by this development, and I will return in just a few days to share it! 

Backend / Functionality Progress

Development is steady. So far we've completed the following:

User Accounts, log in, sign up, and validation/confirmation. 

A users online count which tracks user activity. 

Logic for cat generation, all we need is to plug in the assets!

Backend for breeding. We can see generative results in code. 

Backend for the Camp and Den functionality, both this and breeding are next for front-end building. 

Current in-progress for front-end development is User Onboarding, where a user creates their two founding cats, designing their appearance, attributes, and statistics. 

Frontend UX/UI designs for the above plus cat profiles, a user dashboard, user profile, account settings, breeding, and inventory have been created. 

Below is a video which displays the prototype testing for onboarding! 

As you can see, we have a system being workshopped for "favorite flavor" "disliked flavor" and "nature." More word on that soon... :)

Backers may also feel concerned at the amount of attention involved in this onboarding process so far. We know backers will want to get in as fast as possible in order to obtain low IDs for their cats, and could get frustrated at the attention this takes. Please do not worry! In an effort to preserve early user legacy while allowing for users to take time on their founders, IDs of starting cats will be reserved the moment an account is authenticated, so no matter how much time you take, your starting cats' IDs will not change! 

To Summarize: We shared new Fauna, new icons, the new site header for the Default theme, the Butterfly and Solid patterns, and a first look at the onboarding prototype. 

What to expect next month: Further asset and functionality updates. We will begin populating and testing at least user dens, camps, and cat profiles, if not more. Expect a breakdown of a completely new and improved breeding and color system next week. 

[stirringwinds]

Everything fine and romantic until Jan introduces to Dutch meals which tests all of Kiku's adoration for Jan, and his politeness.

not the cheese and bread only 😔...jokes aside though—Dutch cuisine is more than that (and I reckon Kiku would rather like Dutch pastries). and ngl, i do think that when they first meet in the 1600s, Jan's cuisine doesn't seem that plain when he describes it to Kiku; it's more that it's different. particularly in the usage of milk, bread and meat. because one thing to remember is that while Japanese cuisine is world-renowned in the 21st century for its variety and unique flavours, a lot of dishes that Japan is now famous for didn't exist at all in the Edo period. and while nobles might eat more lavishly, Kiku might not find a simpler, more utilitarian approach to food as strange because many Japanese peasants had to do that. it's something i forget at times, but the past is a different country when it comes to taste too.

Beef teriyaki? Katsudon? Wagyu beef? Tonkotsu ramen? Matcha ice-cream? Nope. Cows in Japan were used mainly for agricultural labour, and weren't raised for meat or milk then. Pork wasn't eaten commonly either; the Japanese diet was a lot more vegetarian (in part due to Buddhist customs), with seafood often being the animal protein used. Meat dishes became more common in the Meiji era onwards; ramen has its roots in Chinese style noodles that were popularised in the 20th century. Many other fusion dishes continued to develop later from foreign influences in postwar Japan. Though of course, Castella cakes and konpeito candy were some earlier European (Portuguese) influences on Japanese cuisine. Nonetheless, I think some flavours/ingredient like soybeans, yuzu, seaweed and miso would be novel to 17th century Jan. conversely, it's historical that Jan would be the one to introduce coffee and chocolate to Kiku. so there is that too 🤔.

In the present, after they get back together again from the 80s onwards (as i personally headcanon)—I do think cooking together casually and trying new dishes is one new habit they add to their otherwise centuries-old relationship (before that, i feel like usually servants did it. their postwar (and post-imperial) life is one of more simplicity in that regard). Another dimension of how they've long shared their culture with each other, in a new but also familiar form.

[subiysu-chan]

Worldbuilding a civilisation for flat land Cwb climate

So...Considerations.

Agriculture for staple starchy crops:

So, dry winters, snowless winters are bad for agriculture. However, a few crops, depending if you want them to be Old World Inspired or New World inspired could work.

Old world :

Rye would probably work because of how hardy it is

Oats and barley : If the summers are warm enough, why not. Oats grow rather quickly and are hardy, and would be ideal for mild, wet summers.

(These two are good in a European-inspired setting.)

Some varieties of highland rice can work, provided they have a shorter life cycle such as grown in the Son La province of Vietnam.

Rutapagas can be extremely hardy, and although they prefer Cfb to Cfc climates...They should be able to tolerate low, dry winters.

New World:

Potatoes.

Corn, were the summers are hot enough

Quinoa, know for being able to withstand a wide variety of conditions, although probably won't be too happy in such a climate. Potatoes would still be the best bet.

Wild rice (maybe ?)

Overlap :

Cultures would probably share, although, if the "European style Cwb culture" would to discover the Americas analogue, they would probably adopt potatoes.

Worldbuilding new ones :

-Just make sure they are hardy enough to make through cold snaps (in Cxb climates, some days would be below zero, even if the average winter temperature would be above zero).

-Does not require too much heat for too long

-Is well adapted to temperate climates.

-Since we are flatland...Wetland adaptations are cool.

Legumes and nuts :

-Pine nuts. Conniferous trees, and pines in particular, are versatile plants that have evolved for relatively dry winters. Because other types of grain cultures would be less reliable in Cwb climates, pine nuts would probably become a significant portion of their caloric intake.

-Cedar nuts, in perhaps a more American inspired setting.

-Certain species of hazelnuts can withstand dry winters and wet summers, especially those native more to central Asia, but it could also work for a European inspired setting.

-Iron walnuts (if you go for an old-world, more Asian inspired setting).

-Acorns. Not tasty, but acorn-producing trees are hardy and can adapt to a wide variety of climate ranges. Could perhaps be domesticated for it's nuts.

-Junipar berries can be used as a seasoning in these cultures

For legumes...I think you'll have to worldbuild your own...Soybeans should be fine in East-Asian inspired settings. It can withstand a variety of climates, and East Asia receives most of it's moisture in summer.

Culinary techniques :

Because of the wetsummers, trees might be abondant, however, various other beliefs might influence the production.

-Cold drying would probably exist, depending on how cold the winters get.

-Probably meeting some nomadic or itinerant populations from other regions, maybe taking in some of their culinary techniques. Dwb regions tend to have little trees, so should they culturally influence the Cwb flatland group, they would likely adopt some techniques such as fine chopping and steeming to reduce cooking time.

-Stewing might also be influenced, especially if they are near settlements with a more year-round precipitation pattern.

-If you are going for a Europe-inspired, than lactic acid fermenting and cheese making might become popular.

-With this many nuts, drying and oil extractions would be quite common, perhaps using pine nut oil more as a dip than a cooking medium.

-Breads might be as a result of the many influences quite varied, ranging from flat to loafed. Sourdough might be popular when meat is rare, and could be eaten steamed.

-Infusions might become popular as a winter thing, allowing to both warm and humidify rooms.

-If you are going the New World route, some Toqosh might become part of the basic foods on top of techniques such as roasting or boiling.

[rabbitcruiser]

National Tofu Day

Tofu, the bean paste meat replacement, is enjoyed and appreciated by  people all over the world. For vegans and vegetarians, it is the perfect  way to be able to avoid eating meat while still getting enough protein  in the diet. Tofu has been around for centuries as a traditional eastern  dish.

Tofu can be prepared in a variety of delicious ways and can be placed  in so many dishes that it is the perfect filler. Tofu Day aims to  celebrate the creativity that tofu incites in people and celebrate its  long history as a beloved dish by many.

For those who don’t think they are really fans of tofu (because,  honestly, the name “bean curd” isn’t doing anyone any favors), this  would be the perfect day to try it – or try it again.

So get some tofu on that plate and get ready for Tofu Day!

History of Tofu Day

Tofu is considered to be an essential part of the diets of people in a  variety of different cultures, especially in the Eastern Asian diets.  Having much the same importance as meat, milk, and cheese, tofu is  undoubtedly a staple. Although it might be newer on the scene in the  West, the earliest recordings of tofu were in 900 AD, most significantly  in Japan.

Tofu, a word literally meaning bean curd, has been called numerous  names in the Chinese and Japanese languages, some meaning “morning  prayer” and other interesting cultural references. It wasn’t until the  1800s when English-speaking translations of cookbooks came around that  the term tofu was used. Then, later on down the road when the meat  substitute really began to gain popularity in the West, cookbooks in the  1970s began using the term Tofu as its official name.

After being passed down through thousands of generations, Tofu today  has become an iconic food and healthy alternative, particularly for  those who wish to live a vegetarian or vegan lifestyle.

Tofu can be prepared in numerous ways, and in Japan, each province  has its own way of preparing tofu individual to its local culture. This  soybean creation is loved by many people, as long as they know how to  use it well.

Tofu Day aims to celebrate the long and intricate history of tofu,  and showcase how it has influenced cultures everywhere. Tofu Day is  celebrated on this day each year all over the world as one of the most  versatile and nutritious foods on the planet!

How to Celebrate Tofu Day

On Tofu Day, people go out of their way to eat tofu and get creative  with their cuisine by adding tofu to any dish. It’s fun and easy to try  something new with tofu, or to go back to a well-known and appreciated  standard recipe. Try out these ideas for paying homage to this versatile  and amazing food on Tofu Day:

Try Making Dishes with Tofu at Home

Tofu can be used in so many dishes, so one of the best things you can  do on this day is to look up recipes involving tofu and give it a try!  Try a hand at making pad thai, bibimbap, tikka masala, and soba salad  with tofu.

Get Creative with Tofu Dishes

The problem some people have with tofu is that they think of it only  in one way: chunks of a slightly soft and slimy substance. But it  doesn’t have to be that way! The complete versatility of tofu means that  it can be cooked (and even baked) into a wide variety of dishes that  will enhance and complement the flavors.

Try these interesting ideas for creative ways to use tofu at home:

Vegan Creamed Spinach. For those who have  chosen a healthier, more earth-friendly vegan lifestyle, they may be  missing out on some favorite dairy dishes. Tofu is a great way to bring  those favorites back by using a tofu cream cheese substitute.

Vegetarian Taco Bowls. Tofu isn’t just for Asian type foods! Try substituting the meat from tacos with tofu and create a whole new style of food.

Crispy Tofu with Maple Soy Glaze. Tofu  doesn’t need to be soft! Change the texture by draining it and then  cooking it in hot oil. Drizzle with glaze and garnish with scallions.

Host a Tofu Day Party or Gathering

For those who are looking for something to do closer to home, then  celebrate Tofu Day by hosting a party with all tofu dishes. Invite  friends and family to the celebration and help them learn more about the  benefits tofu can offer. Plus, if they are a little skittish, this is a  great opportunity to open their minds about the way tofu can really be  very delicious.

Take a Trip to Japan for Tofu Day

Those who truly want to experience tofu in all of its glory should  head on over to Japan, where tofu started. In the midst of various  tourism activities, take the opportunity to try some delicious tofu  dishes on the eastern side of the world.

Between the bamboo forests, cutting edge skyscrapers, and placid  religious temples, Japan is a place like no other. And because they  invented tofu, they also know how to make it better than almost any  other place on earth. Try out these Tokyo restaurants for some excellent  tofu dishes:

Asakusa Hamasei Tofu Kawakaze. Just a  delightful ten minute walk from the subway stop, this restaurant offers  daily specials and seasonal menus that will delight the taste buds. Its  location offers a sense of calm and serene in the midst of a busy city.

Tofu Room Dy’s.  Enjoy a meal in or get a quick lunch to takeaway–or enjoy a quick bite  with a traditional afternoon Japanese tea. For dessert, don’t forget the  Tofu Cheesecake which is delicious and refreshing.

Sasanoyuki. This  famous, old-fashioned restaurant offers traditional charm with some of  the best tofu in Tokyo. This place is considered by some to be the  inventor of the silken tofu.

Source

[beeseverywhen]

Spent some time today reading about the history of ketchup. Started on a recipe site (with so many popups you wouldn't believe, so I won't link (also I lost the link))

A Brief History of Ketchup

The original ketchup wasn’t made with tomatoes at all. Ketchup likely evolved from a Malaysian condiment similar to Indonesian kecap manis, a sweet, thick soy sauce that English colonists first tasted in the eighteenth century. Back home, the British developed their own takes on the sauce. Without soybeans, they used mushrooms, shallots, and anchovies to develop a variety of thick, brown condiments, including mushroom ketchup and Worcestershire sauce.

The British brought their mushroom ketchup to the Americas in the late eighteenth century, and by the early nineteenth century, Americans had developed tomato ketchup from the New World fruit. Farmers sold tomato ketchup as a value-added product, and in 1837 Jonas Yerkes became the first person to distribute bottled ketchup nationally. In the 1870s, Henry J. Heinz upped the sugar and vinegar levels of his namesake ketchup so that it could be mass-produced without the common preservative sodium benzoate, forever changing the sauce’s flavor profile.

[oilpressline]

the destiny of cooking oils: an creation to commercial oil press machine.

commercial oil press can be used for multi -plant oils inclusive of mustard, cottonseed, soybean, peanuts, tung seeds, oil sunflower, sunflower seeds and different oil seeds. business oil press gadget integrates an automatic temperature manipulation device. the device can alter the proper temperature to reap one of a kind uncooked substances, clean functions, and simplify the complexity of fried seeds. subsequent, benteng machinery will introduce the functions of  commercial oil press machine.

on this basis, our agency released the new and bloodless dual -use multi -beneficial industrial oil press machine. the device has the feature of processing a spread of raw substances. on the equal time, the system is equipped with infrared heating, micro -power control and exquisite filter tool. squeezing oil, the raw additives are right away poured into the device and squeezed it out. it's miles filtered with well -filtered oil. it may be consumed immediately. the gadget is the first to apply 220 luo molybdenum carbon steel, this is more potent than ordinary manufacturers' carbon metallic machines. lifestyles is long, smooth to restore, easy to carry out, robust in response, and high oil output.

commercial oil press is a multifunctional spiral pre -squeezing machine composed of compacting, feeding device, spiral leader, faculty cake mechanism, equipment container and motor. the developments of the spiral pre-squeezing tool are that the hengli tielong works simultaneously, the squeezing is axial phase, and the shell is fixed with the middle thing of the single bolt of the tail tail bolt. warmth form cooling. industrial oil urgent system spirals are segmented structures. a maze -type sealing pads are used among the spiral and the band, which is prepared on the aspect of the spiral. this gadget has a novel design, low priced shape, and a feature of automatic manual college desserts. it can not forestall the hollow of the bore to clean up and update the dearth of harm. the processing amount is large, the energy consumption is small, the land is small, and the rate is low.

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our agency mainly produces business oil press machine, its collection of products, and a entire oil manufacturing line. we advise different machines in line with the particular needs of customers. unique raw materials, one of a kind outputs require exceptional varieties of oil press. we will offer you with exclusive customized services and intimate after -sales provider.

you're welcome to get in touch with us and inform us your requirement on oil mill!

[petrorabbit]

For some reason I’ve been thinking a lot about the pre-Konoha political and economic layout of Naruto so here are some Thoughts. I should also probably mention that I’ve never actually seen the part of the series that covers this so I’m working under the assumption that Madara and Hashirama forced the leadership of all the other villages they could subdue to come live in their new village, more or less as hostages, a la the alternate residence duty/sankin kotai system. Tbh some or a lot of this probably conflicts with canon but uh. You know.

There were several independently run villages, which were largely self-sufficient, but there was a certain level of trade and cooperation between them. The concept of Fire Country hadn’t been established yet, so there was no sense of being part of the same group; the only thing linking them together was proximity.

When Madara and Hashirama were forcing them to unify into Konoha, they were biased toward villages that were led by clans with kekkei genkai, but there were villages with other leadership systems. They were overlooked because Madara and Hashirama did not recognize them as powerful entities and they either collapsed in the chaos or managed to hang on with a diminished presence.

The only significant alliance during this period was between the Yamanaka, Akimichi, and Nara clans. Their unity allowed them to industrialize agriculture in a way that none of the other villages could, and as a result they had a lot of economic power, since they produced a large surplus of food and other goods that other villages needed. 

The Yamanaka specialized in all kinds of farming and growing, including staple crops like rice and soybeans, but also more specialized medical herbs, fruit trees, and anything else that grows. Their reputation for skill in flower arranging is a shade of this - as a demonstration of their skill, young Yamanaka would be expected to present an arrangement of flowers they had grown themselves, with the variety, coordination, and difficulty to nurture of the plants showing how much they had learned about agriculture. The Haruno family would have been from this village, and Sakura would have excelled as an estate manager.

The Nara focused on animal husbandry, raising, breeding, and harvesting resources from all kinds of livestock. A key image here is Shikamaru as a shepherd, watching the clouds while his flock grazes.

The nature of the alliance was that the Nara and Yamanaka would harvest raw ingredients and ship them to the Akimichi, who had advanced methods of processing raw materials into other goods. This included foodstuff, such as soy sauce, tofu, and sake, but also other areas, like weaving and leatherworking.

This alliance allowed them to produce far more goods than they needed, and at a higher quality and variety than anyone else. This gave them a lot of economic power and dissuaded other villages from attacking them, as losing the ability to trade with them could be devastating. 

When Madara and Hashirama forced them to join Konoha, their strategy relied heavily on having the independent wealth to be able to disregard this fact. They weren’t afraid to destroy large stores of goods or even fields and herds. The threat of famine is what ultimately led the three clans to surrender. After losing almost all of the leadership, the three villages collapsed into one, which still survives, but without the economic power if once held.

The Aburame clan’s main exports were honey, silk, and carmine dye. Obviously the clan’s ability to commune with insects shaped these industries a lot, but there were also plenty of non-clan members living there who contributed greatly as well. This village is the one that survived the most intact, because the Aburame leadership saw the writing on the wall, realized they had no change of resisting the unification efforts, and focused on a peaceful transfer of power, training non-clan members to be able to run everything after the Aburame were forcefully relocated to Konoha. Sai would have lived in this village if unification hadn’t happened, probably raising cochineal insects to produce dye.

The Hyuuga lived on the border with what would become Lightning and had a centuries long feud with a specific lightning clan that they competed with for land and resources. Conflict between the two groups was almost constant and death was frequent, even for high-ranking family members. At this time, the incentive was to have a lot of potential heirs, so that someone was sure to survive to run the family. The seal acted more like a cyanide pill in a fake tooth - something someone could use to end their own life if they were captured. Everyone with a byakugan would be expected to have one.

The Hyuuga relied heavily on foraging, using the byakugan to quickly search large areas for food and resources, and stockpiling rare herbs, mushrooms, and the like for trading. They would also trade these in powdered or other processed forms, to prevent others from figuring out how to grow them and potentially cutting off their monopoly on them. This strategy required them to have access to large swaths of land, so they would often ignore other villages’ borders, which did not make them popular. The constant conflict also made them very suspicious and insular, which didn’t help either. When they caved to unification, they more or less burnt their village to the ground and salted the ashes, in order to prevent their lightning rivals from benefiting from anything they left behind.

I admittedly don’t have a lot to say about the Inuzuka. They probably specialized in hunting, and were one of the last holdouts against unification. The clan head did not give in until her dog had been killed and never forgave Madara or Hashirama for it. The remnants of this village are the most likely to recognize a returning Inuzuka on sight as lost brethren and welcome them back with open arms. If I ever write fic of this, the narrative hook will be that Kiba and Tamaki are having an arranged marriage for clan alliance reasons.

One of the non-clan villages was run by members of a particular dojo. Although it was part of Fire country when the borders were drawn, culturally it was more closely aligned with Stone country, leading to people from this village to have surnames like Rock.

Another non-clan village was led by a guild of blacksmiths. They survived the upheaval as their was a huge demand for their weapons. (Yes this is where Tenten is from) 

Anyway. Comment if you want to see my notes of different calendars the different countries in naruto would use because I think it would be funny if Konan and Nagato had to date everything 5 different ways to make sure their terrible employees know when to show up

[ainews]

A new type of hoisin sauce has been developed that promises to revolutionize the way people use the traditional condiment.

Hoisin sauce is a popular sauce in Chinese cuisine that is used as a marinade, dipping sauce, and condiment. The new version of the sauce is being called "Super Hoisin" and is said to be more flavorful and healthier than the traditional version. It contains no preservatives or artificial colors and is made from natural ingredients.

Super Hoisin sauce is made from a blend of fermented soybeans, garlic, sugar, vinegar, and spices. It is described as having a sweet, spicy, and savory flavor. This new version of hoisin sauce can be used in a variety of dishes, including stir-fried noodles, dumplings, and soups. It can also be used as a marinade for meats and vegetables.

The creator of Super Hoisin sauce, Chef Lin, believes that his sauce will become a staple condiment in households around the world. It is available for purchase online, and in select stores in the U.S. and Canada. He hopes that his sauce will bring a new level of flavor to Chinese cuisine and give people a healthier option for adding flavor to their meals.

[wahjiwahofficial]

Soya Chaap Restaurant: A Culinary Delight by Wah Ji Wah

Vegetarians and food enthusiasts in Delhi NCR, rejoice! If you’re craving something unique, flavorful, and fulfilling, Wah Ji Wah has you covered. This renowned Soya Chaap Restaurant is a paradise for those who enjoy exploring innovative vegetarian cuisine. With its unparalleled offerings, Wah Ji Wah has earned its title as one of the best restaurants in Delhi NCR, serving the best Soya Chaap Delhi has to offer.

Here’s a deep dive into what makes Wah Ji Wah the go-to destination for Soya Chaap lovers.

What is Soya Chaap?

Soya Chaap is a protein-rich delicacy made from soybeans and wheat flour. It’s an excellent meat substitute for vegetarians and is known for its versatility in Indian cuisine. Whether it’s grilled, cooked in curries, or served as a snack, Soya Chaap offers a burst of flavors with every bite.

Why Wah Ji Wah is a Must-Visit Chaap Restaurant

1. Expertise in Soya Chaap

At Wah Ji Wah, Soya Chaap is not just a dish; it’s an art. Their chefs have mastered the art of creating mouthwatering chaap dishes, combining traditional recipes with modern culinary techniques.

2. Variety of Dishes

Wah Ji Wah’s menu boasts an array of Soya Chaap dishes, each crafted to perfection. Whether you prefer smoky tandoori flavors or creamy, rich curries, there’s something for everyone.

3. Fresh Ingredients

Wah Ji Wah uses only the freshest ingredients to ensure the best taste and quality in every dish. Their commitment to freshness sets them apart.

4. Affordable Prices

Fine dining doesn’t have to come with a hefty price tag. Wah Ji Wah offers high-quality food at prices that suit every pocket.

Popular Soya Chaap Dishes at Wah Ji Wah

Tandoori Soya Chaap

A perfect blend of spices and smoky flavors, this dish is a favorite among tandoori lovers.

Malai Soya Chaap

Creamy and mildly spiced, Malai Soya Chaap is a treat for those who enjoy rich and smooth flavors.

Achari Soya Chaap

Infused with tangy achari (pickle) spices, this dish is bold, zesty, and addictive.

Afghani Soya Chaap

Mild yet aromatic, the Afghani Soya Chaap is a must-try for those who prefer subtle flavors.

Stuffed Chaap Rolls

For a quick snack or a light meal, the stuffed chaap rolls filled with veggies and sauces are an excellent choice.

Why Wah Ji Wah is the Best Restaurant in Delhi NCR

Exceptional Quality

Wah Ji Wah stands out for its commitment to quality, ensuring every dish is a delightful experience.

Customer-Friendly Atmosphere

Whether you’re dining in or ordering at home, Wah Ji Wah ensures a seamless and enjoyable experience for all.

Multiple Locations

With outlets spread across Delhi NCR, Wah Ji Wah makes it convenient for everyone to indulge in their delicious offerings.

Innovative Menu

The restaurant constantly innovates to bring new and exciting flavors, ensuring you never run out of options.

Conclusion

Wah Ji Wah has redefined vegetarian dining with its innovative and delicious Soya Chaap offerings. As the best restaurant in Delhi NCR for Soya Chaap Restaurant , it promises an unforgettable culinary experience. Whether you’re a seasoned foodie or someone trying chaap for the first time, Wah Ji Wah delivers flavors that will leave you craving for more.

Visit Wah Ji Wah today to experience the magic of Soya Chaap!

FAQs About Wah Ji Wah

Q1: Why is Wah Ji Wah the best chaap restaurant in Delhi NCR?

A: Wah Ji Wah offers a wide variety of Soya Chaap dishes prepared with authentic recipes, fresh ingredients, and exceptional care, making it a favorite among food enthusiasts.

Q2: What are the must-try dishes at Wah Ji Wah?

A: Some popular dishes include Tandoori Soya Chaap, Malai Soya Chaap, Achari Soya Chaap, and their signature Stuffed Chaap Rolls.

Q3: Does Wah Ji Wah cater to vegan preferences?

A: Yes, most Soya Chaap dishes are plant-based and can be customized to suit vegan preferences.

Q4: Can I order Wah Ji Wah online?

A: Absolutely! Wah Ji Wah offers online ordering and quick delivery services across Delhi NCR.

Q5: Is Wah Ji Wah suitable for family gatherings?

A: Yes, with its warm ambiance and diverse menu, Wah Ji Wah is ideal for family outings and group celebrations.

[reasoningdaily]

Sure, there is nothing wrong with good old mustard, mayonnaise, and ketchup. But those classic flavors would be even more appreciated if given a rest for a while. And, in the meantime, here are ten condiments from all over the world that have been waiting on the benches for their day on the spotlight on your diner table. Did you ever hear about oyster sauce? Or lingonberry jam? Take a quick look and see if any of these flavor enhancers tempt you!

Let us start this list with a sauce that is served throughout the Balkan nations as a relish or a side dish. The so-called "Serbian Salsa", ajvar is a condiment made principally from sweet bell peppers and eggplants.

The relish became a popular side dish throughout Yugoslavia after World War II and is made of roasted peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Hoisin sauce gives a tangy glaze to any dish. Essentially a Chinese barbecue sauce, this condiment lies at the intersection of brown sauce and hot sauce. Peking ducks are almost always dressed with hoisin sauce.

This is a thick, fragrant sauce commonly used as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is dark-colored, sweet, and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

A Korean sauce, gochujang is a savory and spicy hot pepper paste that gives many dishes from its country of origin their unique taste. It is made from chili, fermented soybeans, sticky rice, and salt, it’s mostly combined with other condiments when used.

Traditionally, it would be naturally fermented over years in ceramic vessels on an elevated stone platform in the backyard but these days it is prepared in a more industrial environment.

As the name implies, fish sauce is a liquid condiment made from fish. Its pungent smell may come as a shock to the first-time user but it is a flavor one gets used to. It helps enhance the taste of the ingredients it touches.

It is mixed with sugar, chili, lime juice, and garlic, and due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It can be used as a seasoning during or after cooking and as a base in dipping sauces.

A familiar name to many, chutney is made of fruit or vegetable marinated in vinegar, spices, and sugar, chutneys can be sweet, savory, or spicy. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year or to be sold as a commercial product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats.

Miso is a byproduct of soy sauce, but it has a life of its own. Apart from being used to make soup, the paste can be served directly as a topping on rice.

High in protein and rich in vitamins and minerals, it is used for sauces and spreads, pickling vegetables, fish, or meats. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

Another familiar name on the list, aioli begins with a ground garlic paste before whipping in egg yolk, olive oil, and mustard. The emulsion is sometimes seasoned with lemon juice, saffron, or chili. It is a perfect dip for seafood, veggie crisps, or french fries.

The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain and France.Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.

Perhaps it is more than "just" a condiment, as it also has steamed, fried sausage, usually pork, typically cut into bite-sized chunks. But in this case, we are highlighting the curry ketchup that goes with it.

Currywurst sauce is based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

As exotic as the name sounds, it is not a rare condiment. Oyster sauce is a viscous dark brown condiment thickened with corn starch, made from oyster extracts, sugar, salt, and water.

Oyster sauce is saltier and is used more often in everyday cooking than hoisin sauce. It’s as suitable for marinating a steak at home as it is for dressing boiled choi sum.

Lingonberries grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. And, in Sweden, these little berries are used to make delicious jam that is used as a condiment for meat courses, such as meatballs, beef stew, or fried herring.

Traditional dishes such as potato pancakes, spinach pancakes, and black pudding are commonly combined with lingonberries. The jam can also be paired with oatmeal porridge, mashed potatoes, and some desserts.