Taiwanese cuisine

Imuraya is shaking up the industry with the introduction of their Yawamochi Cup Dessert

Retrieved on: 
Thursday, July 15, 2021
Food and drink, Cuisine, Foods, Wagashi, Vietnamese cuisine, Taiwanese cuisine, Food paste, Red bean paste, Dessert, Chinese desserts, Mochi, Bean paste

In traditional Asian confections, it is usually accompanied by red bean paste or lightly dusted with nutty Kinako flour.

Key Points: 
  • In traditional Asian confections, it is usually accompanied by red bean paste or lightly dusted with nutty Kinako flour.
  • Combined with five pieces of their special recipe mochi, creamy Ice Dessert and sweet red bean paste complete this one of a kind dessert.
  • This dessert incorporates more traditional Japanese flavors emphasizing the sweet red bean paste which is a staple in Asian desserts.
  • The Yawamochi Cup Dessert has gained a major following along the U.S. West Coast.

Taiwan’s Launches Virtual “Bring a Taste of Taiwan to Your Home” Event to Highlight Diverse Food Culture of Taiwan

Retrieved on: 
Friday, June 18, 2021
Food and drink, Drinks, Cuisine, Bubble tea, Milk tea, Taiwanese tea, Tea culture, Tourism Bureau, Pancake, Taiwanese cuisine

The event on June 17 aimed to introduce iconic Taiwanese food culture and shared with attendees how to make popular scallion pancakes and bubble milk tea in their homes.

Key Points: 
  • The event on June 17 aimed to introduce iconic Taiwanese food culture and shared with attendees how to make popular scallion pancakes and bubble milk tea in their homes.
  • Voted by CNN readers as the best food destination in the world, Taiwans culinary philosophy is to eat often and eat well.
  • The Taiwan Tourism Bureau is the official government agency responsible for domestic and international tourism policy development and execution.
  • There are three North American Tourism Offices located in New York, Los Angeles, and San Francisco.

Soy Sauce Powder Market is anticipated to expand at a healthy CAGR of over 6% from 2020 to 2030 - Persistence Market Research

Retrieved on: 
Wednesday, April 14, 2021
Food and drink, Foods, Agriculture, Korean cuisine, Sauces, Chinese cuisine, Japanese cuisine, Taiwanese cuisine, Soybean, Soy sauce

Spray drying is one of the most commonly used processes for the conversion of soy sauce to soy sauce powder, so as to retain its flavor and texture.

Key Points: 
  • Spray drying is one of the most commonly used processes for the conversion of soy sauce to soy sauce powder, so as to retain its flavor and texture.
  • Processing of soy sauce to soy sauce powder also reduces the unpleasant oxidation and charring odor of soy sauce.
  • Powdered soy sauce is a convenient format with increased flexibility and functionality for further processing into a wide range of products.
  • It helped the company strengthen its position in the international market.\nIn 2015, Beijing Shenglun Food Co., Ltd. participated in the Supplier Conference of Tiens Group.

Soy Sauce Powder Market is anticipated to expand at a healthy CAGR of over 6% from 2020 to 2030 - Persistence Market Research

Retrieved on: 
Wednesday, April 14, 2021
Food and drink, Foods, Agriculture, Korean cuisine, Sauces, Chinese cuisine, Japanese cuisine, Taiwanese cuisine, Soybean, Soy sauce

Spray drying is one of the most commonly used processes for the conversion of soy sauce to soy sauce powder, so as to retain its flavor and texture.

Key Points: 
  • Spray drying is one of the most commonly used processes for the conversion of soy sauce to soy sauce powder, so as to retain its flavor and texture.
  • Processing of soy sauce to soy sauce powder also reduces the unpleasant oxidation and charring odor of soy sauce.
  • Powdered soy sauce is a convenient format with increased flexibility and functionality for further processing into a wide range of products.
  • It helped the company strengthen its position in the international market.\nIn 2015, Beijing Shenglun Food Co., Ltd. participated in the Supplier Conference of Tiens Group.

Ramar Foods' Premium Brand Magnolia is Launching a New Line of Dim Sum and BBQ Meats

Retrieved on: 
Monday, March 1, 2021
Food and drink, Dumplings, Cantonese cuisine, Hong Kong cuisine, Dim sum, Taiwanese cuisine, Magnolia, Siopao, Steaming, Baozi, Barbecue

1, 2021 /PRNewswire/ --Ramar Foods' premium brand, Magnolia, continues to grow with its new line of dim sum and BBQ meats.

Key Points: 
  • 1, 2021 /PRNewswire/ --Ramar Foods' premium brand, Magnolia, continues to grow with its new line of dim sum and BBQ meats.
  • The new line of dim sum and BBQ meats will include a variety of Filipino household favorites:
    Siopao: Restaurant quality and Chinoy style steamed buns, in both pork and chicken asado.
  • Ramar Foods' premium brand Magnolia will also be launching a new line of BBQ meats alongside the dim sum.
  • Magnolia's new line of dim sum and BBQ meats is locally made in Pittsburg, CA, and is available in the frozen section of various Asian grocery stores.

Mitake Food Manufacturing Co., Ltd. Announces the Introduction of Rice Tempura Flour to the United States Marke

Retrieved on: 
Monday, February 1, 2021
Food and drink, Cuisine, Foods, Chinese cuisine, Japanese cuisine, Burmese cuisine, Taiwanese cuisine, Flour, Rice flour, Glutinous rice, Tempura, Rice

Toda City, Feb. 01, 2021 (GLOBE NEWSWIRE) -- - Mitake Food Industry is a leading manufacturer and distributor of rice flour in Japan.

Key Points: 
  • 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.
  • The first product to be launched by Mitake is Rice Tempura Flour, an easy-to-use, non-glutinous rice flour.
  • Business Details: Manufacturing and distribution of rice flour, sesame seeds, non-gluten rice flour, barley tea, roasted soybean flour, glutinous rice flour, pickling agents, and assorted confectionery ingredients

Individual meals and serving chopsticks: Changing dining table habits

Retrieved on: 
Thursday, March 26, 2020
East Asian cuisine, Asian cuisine, Cuisine by country, Chopsticks, Taiwanese cuisine, Jiangsu, Food, Zhou, Chinese cuisine

Taizhou city in Jiangsu province has also introduced the country's first document at the local level on standards for the use of serving utensils.

Key Points: 
  • Taizhou city in Jiangsu province has also introduced the country's first document at the local level on standards for the use of serving utensils.
  • This tradition of communal meals can be traced back to as early as the Song Dynasty (960-1279).
  • This led to the popularity of communal meals, as they not only reflect the food culture, but also embody different feelings.
  • The use of serving chopsticks and having individual meals will not eliminate the essence of the Chinese food culture.

Hayashibara, Member of NAGASE Group, Offers Potential Solutions to Cutting Down on Waste in Foodservice Industries in North America

Retrieved on: 
Monday, December 16, 2019
Food and drink, Chinese cuisine, Cuisine of the Western United States, Easter food, Taiwanese cuisine, Tempura, Sushi, Matcha, Japanese cuisine, Tofu, Cuisine, Global cuisine

Twelve prominent North American chefs, who are experts in foodservice and R&D, came together to appreciate global cuisines and learn new skills and techniques to enhance their foodservice operations.

Key Points: 
  • Twelve prominent North American chefs, who are experts in foodservice and R&D, came together to appreciate global cuisines and learn new skills and techniques to enhance their foodservice operations.
  • The workshop showcased many applications of TREHA (R) (trehalose), a plant-based food ingredient with the amazing natural functionalities of extending freshness of foods (examples are shown below).
  • Two guest chefs demonstrated several applications in Japanese dishes--sushi, tempura and tofu--as well as Western confectionaries, cheesecake and matcha creme brulee.
  • They shared their experience and advice, including benefits in reducing food waste, operation costs, and maintaining freshness and outstanding food quality for their consumers.

Hayashibara, Member of NAGASE Group, Offers Potential Solutions to Cutting Down on Waste in Foodservice Industries in North America

Retrieved on: 
Monday, December 16, 2019
Food and drink, Chinese cuisine, Cuisine of the Western United States, Easter food, Taiwanese cuisine, Tempura, Sushi, Matcha, Japanese cuisine, Tofu, Cuisine, Global cuisine

Twelve prominent North American chefs, who are experts in foodservice and R&D, came together to appreciate global cuisines and learn new skills and techniques to enhance their foodservice operations.

Key Points: 
  • Twelve prominent North American chefs, who are experts in foodservice and R&D, came together to appreciate global cuisines and learn new skills and techniques to enhance their foodservice operations.
  • The workshop showcased many applications of TREHA (R) (trehalose), a plant-based food ingredient with the amazing natural functionalities of extending freshness of foods (examples are shown below).
  • Two guest chefs demonstrated several applications in Japanese dishes--sushi, tempura and tofu--as well as Western confectionaries, cheesecake and matcha creme brulee.
  • They shared their experience and advice, including benefits in reducing food waste, operation costs, and maintaining freshness and outstanding food quality for their consumers.

Fan-Favorite Makes a Return to Yoshinoya's Menu - Orange Chicken is Back!

Retrieved on: 
Wednesday, December 11, 2019
Food and drink, Chinese cuisine, Cuisine of the Western United States, Easter food, Japanese fusion cuisine, Taiwanese cuisine, Tempura, Orange chicken, General Tso's chicken

Originally introduced as a limited time offer, this premium dish quickly grew a devoted following of fans.

Key Points: 
  • Originally introduced as a limited time offer, this premium dish quickly grew a devoted following of fans.
  • Orange Chicken features premium ingredients including light & crispy tempura white-meat chicken tossed in Yoshinoya's signature orange sauce and served on a fluffy bed of our award-winning rice.
  • "By bringing back Orange Chicken, we feel like we are satisfying our customers' needs.
  • We've launched Orange Chicken three times before and we have been incredibly encouraged by customers' positive response.