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Ready for a history lesson with a side of deliciousness? 🇮🇩 Foodies, brace yourselves! We're taking you on a journey through time to discover 3 legendary Indonesian restaurants that have been serving up deliciousness since before Indonesia even declared independence in 1945! We're talking serious OG status! From Dutch colonial vibes to classic Indonesian dishes, these culinary time capsules offer a unique dining experience. Heads up: They uses halal ingredients, but remember, some restaurants might serve alcohol separately. So keep that in mind while ordering. Check individual restaurant menus for details on alcohol availability. Let us know in the comments below Have you ever tried any of these legendary restaurants? What other historical Indonesian eats should we check out? #HalalTrip #IndonesianFood #IndonesianEats #JakartaFoodie #BandungFoodie #SemarangFoodie

Malaysia food and beverage market is seeing an onslaught of mainland Chinese food and beverage as well as in malls. Cantonese, Hakka, Hokkien and Hainanese fares are already mainstay in our daily palate. Then came Sichuan. However, in recent years Mala Hotpot and other food from Hunnan and Chongqing are mushrooming too. My latest culinary adventure is Luo Si Fen from Guangsi. A unique noodle make from river snail stock has a distinctive aroma that greets you the moment you enter the restaurant. Just like stinking tofu, if you can first overcome the smell, the dish will be a surprising culinary experience; a bit f getting use to the taste though. I suppose it’s inevitable myriad mainland dishes will continue to arrive our shores and our malls. Several offers Halal version too. Be brave and embrace the change in our culinary landscape and unfamiliar aroma from restaurants from China in malls.

⛩ International Sushi Day celebrates this potentially delicious meal and seeks to raise awareness about the truths and fictions surrounding it. ⠀ 🧧Tracing sushi’s origins leads us on an interesting journey, taking us back to SE Asia and a method of storing and preserving fish for later consumption. Known as Narezushi, fish was stored by being wrapped in salted and fermented rice where it would remain good for months at a time thanks to the fermentation of the rice. Originally the rice was thrown away when it was ready to eat, and only the fish was consumed. ⠀ 💟 The next stage in the development of sushi would be far more familiar to the modern palate, known as namanare it was made from partly raw fish that was wrapped in fish and consumed before the flavor changed. Sushi had changed from a way to preserve fish to a new form of cuisine. But this wasn’t the last stage in the foods evolution. ⠀ 📍It was in the Edo Period, between 1600 and 1800AD in Japan, that the traditional form of sushi we know today came to exist. At this point it was unique to Japanese culture and consisted of fish and vegetables wrapped in rice, the rice was mixed with vinegar. This form of sushi had regional variations, but the basic idea is still one of the most popular forms of sushi today. ⠀ ⛩ Head to your local specialist sushi restaurant and enjoy the delicacies lovingly prepared by a professional sushi chef. When we tell you that some chefs live and breathe sushi – we mean it. It is more than a simple foodstuff to them. Becoming what is known as an itamea of sushi in Japan requires many years of intense training and apprenticeship. After around five years of working with a master itamae, an apprentice sushi chef is given their first important task: preparing the sushi rice. The entire process can take as long as twenty years, so you are pretty much guaranteed excellent food if you go to a sushi bar. How many other professions train for that long? ⠀ ❣ Why should you celebrate International Sushi Day? Because of GREAT 💋Taste 💡Healthiness 📍Coolness ⠀ #sushi #food #Japan #sushiday

Izikaya Taichan Menu Book Established in 1970, the legacy of authentic Taichan Japanese cuisine has stood the test of time, captivating the palates of discerning food enthusiasts over the decades. This culinary institution has not merely endured, but thrived, as a testament to its unwavering commitment to delivering an unparalleled gastronomic experience. With a rich history rooted in culinary excellence, the Taichan Japanese food establishment has evolved into more than just a dining destination; it has become a cultural icon, embodying the essence of traditional Japanese flavors. Full case study : https://lnkd.in/gzNumbEj

Croatia was named among the top 20 cuisines in the world According to TasteAtlas, the rankings are based on 477,287 ratings for 15,478 dishes and ingredients in their database. For the first time, Greece has claimed the top spot on the list, highlighted by products such as Aegean pistachios, olive oil from the island of Finiki, Kalamata olives, Santorini fava beans, and Cretan oranges. The second cuisine to “try in 2025” is Italian, while Mexico takes third place. Croatia achieved an impressive 17th position. Recommended Croatian dishes include Slavonian kulen (4.6), Zagorje mlinci (4.6), Pag lamb (4.6), grilled fish (gradele) (4.5), and Istrian pasta (fuži) (4.5). The numbers in brackets represent the ratings given to these foods by TasteAtlas visitors. https://lnkd.in/dQ5y_8Fy #croatia

🍣 The art of tuna sashimi represents more than just a meal; it’s a reflection of Japanese craftsmanship and respect for fresh, high-quality ingredients. Did you know that mastering sashimi slicing is considered an essential skill for sushi chefs, requiring years of practice? What other culinary traditions inspire you in your industry? Let’s discuss. #TunaSashimi #CulinaryTraditions #JapaneseCuisine #ArtOfSushi #FoodIndustryInsights #LuxuryDining https://buff.ly/4fMIN7m

𝗖𝗮𝗻 𝗪𝗮𝗴𝘆𝘂 𝗕𝗲𝗲𝗳 𝗕𝗲 𝗘𝗮𝘁𝗲𝗻 𝗥𝗮𝘄? 𝗘𝘅𝗽𝗹𝗼𝗿𝗶𝗻𝗴 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝘀 One of the intriguing aspects of Wagyu beef is its versatility in culinary preparation. But can it be enjoyed raw? Let’s explore: 𝘚𝘢𝘴𝘩𝘪𝘮𝘪 𝘎𝘳𝘢𝘥𝘦 𝘘𝘶𝘢𝘭𝘪𝘵𝘺 Wagyu beef of the highest grade, known for its exceptional marbling and quality, can indeed be enjoyed raw. In Japanese cuisine, thinly sliced Wagyu beef is served as part of dishes like Wagyu sashimi or carpaccio, showcasing its melt-in-your-mouth texture and delicate flavor. 𝘗𝘳𝘦𝘱𝘢𝘳𝘢𝘵𝘪𝘰𝘯 𝘢𝘯𝘥 𝘘𝘶𝘢𝘭𝘪𝘵𝘺 𝘈𝘴𝘴𝘶𝘳𝘢𝘯𝘤𝘦 When consuming Wagyu beef raw, it's crucial to ensure it meets sashimi grade standards and has been handled with care throughout its processing and storage. This guarantees safety and preserves the integrity of its rich flavor profile.

The National Restaurant Association "What's Hot in 2025" report is forecasting a strong year ahead for Korean cuisine! 🔥 This Restaurant Dive article breaks down the results of the NRA's survey, ranking over 70 culinary trends. 🍴 GEN received a direct mention, with the article stating, “Korean chains like Gen Korean BBQ have been plotting significant growth...Gen Korean BBQ went public last year and has since grown to 41 units as of the third quarter, up from 32 at the time of its #IPO.” 📈 We're looking forward to another year of growth in 2025 as we continue to provide delicious Korean flavors to curious consumers. Check out the report in the link below to see what's #trending in the restaurant world! #GENK #KBBQ #food #restaurants #2025trends

The Benefits of Tulaipanji Rice for Bengali Cuisine Discover the benefits of Tulaipanji rice for Bengali cuisine. Learn why it's a top choice from the best Tulaipanji rice manufacturer in West Bengal. Click here: https://shorturl.at/IEFeG #tulaipanjiriceinbengali #tulaipanjiriceinkolkata #tulaipanjiricemanagerinWestBengal #tulaipanjiricemanagerinkolkata #tulaipanjiriceonline