Unique theatre production ‘Rice!’ combines storytelling and food delivered to your doorstep in the Klang Valley (VIDEO)

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Japan kicks off COVID-19 vaccination drive

Japan kicked off its COVID-19 inoculation drive on Wednesday, the last of the Group of 7 nations to begin a major vaccine drive.First in line to roll up their sleeves were Tokyo medical workers including 37-year-old nurse, Junko Hasegawa:”I was a bit nervous as I work in a place which has a higher risk of infection. By getting vaccinated, I think I can work with a little more reassurance.”But Japan faces a big hurdle – a shortage of syringes meaning millions of Pfizer/BioNTech vaccines could go to waste.The government made urgent requests

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Kohsei Foods Co., Ltd. – Japanese Fermented Food Aged Rice Bran Bed Launches in the US

Press release content from Globe Newswire. The AP news staff was not involved in its creation.

GIFU, Feb. 02, 2021 (GLOBE NEWSWIRE) — – The rice bran bed is fermented by lactic acid bacteria and aged in the fridge. It comes in a bag which can be stored in a fridge as it is making it compact and an easy way to enjoy pickles all year around.

Satomura Daizo, the CEO of the company announced that the Aged Rice Bran Bed presents a convenient way of incorporating nutrients into your diet given its high

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Mitake Food Manufacturing Co., Ltd. Announces the Introduction of Rice Tempura Flour to the …

Toda City, Feb. 01, 2021 (GLOBE NEWSWIRE) — – Mitake Food Industry is a leading manufacturer and distributor of rice flour in Japan. And the milling technology expert has announced the launch of its new product, Rice Tempura Flour in the United States of America from January 1st, 2021.

As a food company with more than 60 years of industry experience and operation in the Japanese landscape, Mitake is endowed with rich food culture and it has taken it upon itself to preserve this tradition for many generations to come.

The Japanese milling company is very popular for the way

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Lucky noodles, whole fish and rice cake recipes for Year of the Ox

For the Fang family of San Francisco, navigating the week-long Chinese New Year is typically a dizzying experience.

Between their two restaurants, Chinatown’s historic House of Nanking, owned by Peter and Lily Fang, and SoMa’s modern Fang restaurant, from chef-owner daughter Kathy, the Fangs usually get home from service and their own Chinese New Year’s eve celebration at 2 a.m., their feet sore and bellies full with fish, dumplings, noodles and other lucky foods eaten for the holiday.

This year, of course, will be different. For the first time, instead of hosting a big dinner party with extended family,

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