This review, at a popular site for people interested in Japan, could serve as a guide to watching the new documentary about Japanese hostess bars. It's a new genre for me, although I have some background in journalism: https://japanned.hcommons.org/journalism
Other professors used to take me to snacks when I was single, so I was well aware that hostesses were mostly divorced or single mothers. Mimi sheds light on the nature of snacks by saying that #Japan has a dark side. Regarding the #social#inequality that Greg mentions, Mimi clarifies that there is a double standard whereby men can go to snacks openly, but it is shameful for #women to work in them. Now I'm a family man, but I sympathize with such women, who would otherwise have to #work for close to the minimum wage.
A documentary succeeds insofar as it sheds light on the topic. If you watch it, perhaps let us know your impressions.
Meiji has a long and storied history dating back to Japan’s Taisho Era. Over the years, it’s produced many successful products. But two similar products have torn the country’s loyalties in twain. Read on to learn more about the Great Meiji Mushroom and Bamboo Battle.
My office has snacks in our kitchen for folks here. It's a mix of stuff. There's chips, individually packed cookies, and an area with some hand fruit.
One odd-ball item is Fun Dip packs. They're always there, rarely taken. But, whatever.
Yesterday, I went to go snag a bag of chips to go with my sandwich at lunch. I saw two packs of Fun Dip had been left with the Lik-a-Stix removed and only the sugar powder remaining.
Dagashi is a broad category that encompasses everything from seasoned fish jerky to puffed corn to chocolate sweets. It can be sweet or savory, either the perfect dessert or a delightful afternoon snack. Learn more about the history and variety of dagashi below.
Hot take (literally): Indian snaccos are best snaccos, don't at me*
"A mild spicy blend of chickpeas, peanuts and crunchy chickpeas flour noodles” – that is hilarious (the "mild" bit) but seriously, that stuff is the GOAT
The first three photos are an #Anhui speciality: meigan cai¹ griddle cake, loosely translated. Usually, as far as I know, breakfast street food in the places of origin, here it's been modified to be more a snack food like potato chips. It was surprisingly good. It's not as good as the street food version, but a whole lot easier to get.
The second is the Chinese version of pork rinds. Basically it's lightly marinated pork belly that was sliced crossways and deep-fried until everything (including the fat layers) was crisp. Again this is actually quite often available as street food (and really delicious when fresh) though usually not made quite as dry as the packaged variety.
Crushed Indian gooseberry, Lemon, and Hatkhora (Citrus macroptera) mixed with roasted (and then crushed) Mizo Chillis on display for sale. Don't know why but Mizo women love sour fruits more than the sweet ones - add anything hot/spicy too..lol. Each pouch is for ₹10/-
Only found out they still make Raisin and Biscuit Yorkie about a week ago and now I'm eating one for the first time in aeons and it's fucking delicious.
The absolute best pound cake #recipe is the basic old #Joy of #Cooking version, and now my house is full of the smell of just-out-of-the-oven pound #cake.
Most of the spicy chips on the market have cheese flavor in them. This is a super spicy vegan treat. It’s spicy, but filled with flavor. Try it. If you dare…brhahahah.
Look what was JUST delivered courtesy of my former boss! To say that I am exceedingly fond of Mr Kipling’s “exceedingly good cakes” is an understatement.
You know what's tragic? That I discovered Super Ring only during the COVID lockdowns. Like, what kind of Malaysian am I? Better than an RM14 bag of Lays, I tell ya.
And what's worse is I also only discovered Tiger milk biscuits then as well. Legit the best bikkies to dip into black coffee.