Traditional Ingredients – Sushi Restaurant Albany http://sushirestaurantalbany.com/ Wed, 22 Jun 2022 04:25:45 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://sushirestaurantalbany.com/wp-content/uploads/2021/06/icon-1-150x150.png Traditional Ingredients – Sushi Restaurant Albany http://sushirestaurantalbany.com/ 32 32 Chile’s unique approach to giving nutritious food to children https://sushirestaurantalbany.com/chiles-unique-approach-to-giving-nutritious-food-to-children/ Wed, 22 Jun 2022 04:25:45 +0000 https://sushirestaurantalbany.com/chiles-unique-approach-to-giving-nutritious-food-to-children/ Dehydrated “cochayuyo” seaweed, instant mashed potatoes and hot water: these are the ingredients of a nutritious menu of 3D-printed foods that Chilean nutrition experts hope will revolutionize the market food, especially for children. With a 3D food printer and a modern twist on the traditional use of cochayuyo, a seaweed typically found in Chile, New […]]]>

Dehydrated “cochayuyo” seaweed, instant mashed potatoes and hot water: these are the ingredients of a nutritious menu of 3D-printed foods that Chilean nutrition experts hope will revolutionize the market food, especially for children.

With a 3D food printer and a modern twist on the traditional use of cochayuyo, a seaweed typically found in Chile, New Zealand and the South Atlantic, Roberto Lemus, a professor at the University of Chile and several students have successfully created nutritious food and edible figurines that they hope children will love to eat.

The Pokémon figures, or any type of animal imaginable, are all fed into the 3D printer, along with the gelatinous mixture, and the food is “printed” seven minutes later.

“We are looking for different figures, fun figures… visual, colors, tastes, flavors, smells,” Lemus told AFP.

But, he pointed out, the focus is on the nutritional content. “The product must be very nutritious for people, but it must also be tasty,” he said.

3D food printers are expensive, costing anywhere from $4,000 to over $10,000, but Lemus hopes that as technology advances, their cost will come down and reach more people.

The technology is growing in the culinary field in dozens of countries, and 3D food printers are being used to design sweets, pasta, and other foods.

NASA already tested it in 2013 with the idea of ​​expanding the variety of foods that astronauts eat in space.

Super Potent Algae

Chile is making progress with cochayuyo seaweed, one of the typical ingredients of the coastal nation’s cuisine, rich in amino acids, minerals and iodine, according to Alonso Vasquez, a 25-year-old postgraduate who writes his thesis on the subject.

The young researcher takes dehydrated cochayuyo, cuts it and grinds it to create cochayuyo flour which he then mixes with instant mashed potato powder.

He then adds hot water to the mixture to create a gelatinous, viscous substance which he introduces into the printer.

“It occurred to me to use potatoes, rice flour, all of which contain a lot of starch. The starch in these raw materials combined with cochayuyo alginate is what generates stabilization within 3D printing,” he says, waiting for the printer to finish creating a Pikachu figure that’s about two centimeters (just under an inch) and tastes like mashed potatoes. and the sea.

The project has been underway for two years and is still in its infancy, but the idea is to apply ingredients such as edible flowers or edible coloring to the menu to make it more appealing to children.

Read all the latest news, breaking news, watch the best videos and live TV here.

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Elmhurst® 1925 Expands Whole Foods Market Retail Distribution Nationwide with Three SKUs | New https://sushirestaurantalbany.com/elmhurst-1925-expands-whole-foods-market-retail-distribution-nationwide-with-three-skus-new/ Mon, 20 Jun 2022 13:37:07 +0000 https://sushirestaurantalbany.com/elmhurst-1925-expands-whole-foods-market-retail-distribution-nationwide-with-three-skus-new/ ELMA, NY–(BUSINESS WIRE)–June 20, 2022– Elmhurst 1925maker of simple, nutritious and incredibly deliciously creamy plant-based beverages, today announced that three of its products – chocolate milk oats, unsweetened milk oats and unsweetened milk cashews – will now be sold at all Whole Foods Market stores nationwide. This press release is multimedia. See the full version […]]]>

ELMA, NY–(BUSINESS WIRE)–June 20, 2022–

Elmhurst 1925maker of simple, nutritious and incredibly deliciously creamy plant-based beverages, today announced that three of its products – chocolate milk oats, unsweetened milk oats and unsweetened milk cashews – will now be sold at all Whole Foods Market stores nationwide.

This press release is multimedia. See the full version here: https://www.businesswire.com/news/home/20220620005068/en/

Elmhurst Chocolate Milk Oats, Unsweetened Milk Oats and Unsweetened Milk Cashews are now available at Whole Foods Market nationwide. (Photo: BusinessWire)

The announcement comes at an exciting time for the brand, which has seen immense success across multiple launches in 2021; these include the brand’s recent seasonal holiday collection and its latest innovation, the pistachio line comprising the Pistachio Barista Edition and Pistachio Crème Creamer. Now, Elmhurst is excited to bring some of its most popular staples to consumers nationwide as demand for plant-based alternatives increases.

“More than ever, shoppers are looking for plant-based alternatives with healthy, recognizable ingredients,” said Heba Mahmoud, senior director of brand marketing at Elmhurst. “We are excited to expand the availability of our clean and simple products to Whole Foods buyers nationwide, especially in markets we have not yet tapped into in the United States. We know that these three products basics will resonate with plant enthusiasts and consumers new to the lifestyle. Most importantly, we are excited to continue Elmhurst’s mission to provide simple, sustainable and nutritionally complete products to customers around the world. entire.

That of the brand Chocolate milk oats is made with just six simple ingredients, including a full serving of whole grains. With 20g of whole grains per serving and a fraction of the sugar made with processed Dutch cocoa, this thick and creamy plant-based drink is the perfect answer to chocolate dairy. from Elmhurst Unsweetened milk oats and Unsweetened milk cashew nuts, from the brand’s signature unsweetened range, offer delicious alternatives to traditional dairy milk with as few as three ingredients; oats, water and salt or cashews and water. The perfect milk to add to plant-based smoothies or pair with cereal, unsweetened oats and cashews invoke a neutral flavor and creamy texture. With no added sugars or artificial flavors, these plant milks bring out the rich, natural flavors of oats and cashews.

These base products, as well as all Elmhurst products, are made without artificial flavors, carrageenans, gums, oils or other emulsifiers. These varieties are also Certified Vegan, Gluten Free, Non-GMO Project Verified, Dairy Free, and Kosher OU. Additional information includes:

  • Chocolate milk oats – Featuring 20g of whole grains per serving and a fraction of the sugar, this chocolate oat milk is the answer to chocolate dairy simplification.
  • Unsweetened milk oats – Made simply with just oats, water and a touch of salt and packed with 25g of whole grains for a creamier, more filling oat milk.
  • Unsweetened milk cashew nuts – Made with only cashews and water, with up to three times more nuts per serving than other leading brands.

Like all Elmhurst products, these drinks are made using a unique HydroRelease™ method. Using only water, this process separates the components of a nut, grain or seed before reassembling them into a creamy, ready-to-drink emulsion, maintaining the ingredient’s full nutrition. source without added gums or emulsifiers. This zero-waste process turns all waste into renewable energy and is powered by 100% renewable hydroelectric power to promote sustainability at every step of the process.

Elmhurst herbal products can be purchased at natural and traditional grocers nationwide including Sprouts, Wegmans, Publix, Kroger, Ralph’s, King Soopers, Fred Meyer, Fry’s, Smith’s Food & Drug, Roundy’s, Bristol Farms, Gelson’s, Fairway, Shaws and more, more online at Elmhurst1925.com and Amazon.co.uk. To learn more about Elmhurst Plant Milks, please visit www.elmhurst1925.com.

About Elmhurst 1925

Elmhurst 1925 makes simple, nutritious, and incredibly delicious plant-based nut and grain milks. Elmhurst was founded in 2017, but the company’s roots date back to 1925. Originally Elmhurst Dairy, the multi-generational family organization operated for almost a century under Max Schwartz and his son Henry. After meeting the pioneer of plant-based nutrition, Dr. Cheryl Mitchell, Henry made a gradual turn and decided to shut down her famous dairy plant and found Elmhurst Milked. All Elmhurst plant milks are created through a unique HydroRelease™ method, which uses water to harness the full nutritional content of raw nuts, grains and seeds. Nutrients are separated and recombined naturally to form a smooth, creamy drink without the use of gums or added stabilizers. All Elmhurst varieties contain six or fewer ingredients, no added gums or emulsifiers, and up to four times more nuts than other leading brands. To find out more about Elmhurst, please visit www.elmhurst1925.comor find us Facebook and instagram.

Show source version on businesswire.com:https://www.businesswire.com/news/home/20220620005068/en/

CONTACT: McKenzie Jester

Rachel Kay Public Relations

858-888-0148

mckenzie@rkpr.net

KEYWORD: NEW YORK UNITED STATES NORTH AMERICA

INDUSTRY KEYWORD: RETAIL SUPERMARKET FOOD/DRINKS

SOURCE: Elmhurst 1925

Copyright BusinessWire 2022.

PUBLISHED: 06/20/2022 09:37/DISC: 06/20/2022 09:37

http://www.businesswire.com/news/home/20220620005068/en

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Japan’s Best-Kept Culinary Secrets: Sokyo’s Master Chef Explains the Do’s and Don’ts of Sushi and Sashimi https://sushirestaurantalbany.com/japans-best-kept-culinary-secrets-sokyos-master-chef-explains-the-dos-and-donts-of-sushi-and-sashimi/ Sat, 18 Jun 2022 03:59:27 +0000 https://sushirestaurantalbany.com/japans-best-kept-culinary-secrets-sokyos-master-chef-explains-the-dos-and-donts-of-sushi-and-sashimi/ One of Australia’s top chefs explained the do’s and don’ts of sushi and sashimi. Daniel Kwak has perfected the art of sushi making after working for more than five years alongside renowned Japanese chef Chase Kojima – who has run kitchens across the US, UK and Dubai for the famed Nobu Restaurant. Kwak, the executive […]]]>

One of Australia’s top chefs explained the do’s and don’ts of sushi and sashimi.

Daniel Kwak has perfected the art of sushi making after working for more than five years alongside renowned Japanese chef Chase Kojima – who has run kitchens across the US, UK and Dubai for the famed Nobu Restaurant.

Kwak, the executive chef of Sydney’s two-hatted Japanese restaurant Sokyo, offered his simple rules for properly eating fresh fish served with fiery wasabi, ginger and soy sauce.

For more food news and videos, check out Food >>

Some common mistakes he notices diners make include putting too much soy or wasabi on the dish and dipping the rice in the condiment first.

“I recommend dipping the fish in the soy sauce only, not the rice. This is because the rice absorbs the soy sauce,” Kwak explains. 7life.

“Always start with the traditional way with soy sauce and wasabi, then if you want to try something different you can order a new style of sushi with mayonnaise and chili sauce.”

Daniel Kwak is the executive chef of Sydney’s two-hatted Japanese restaurant Sokyo. Credit: Luisa Brimble/Supplied

Talk to 7life for National Sushi Day on June 18, Kwak explains how sushi and sashimi should always be eaten in “one bite.”

Another mistake he sees diners making is not eating pickled ginger with sushi or sashimi.

“Balance is key,” says the chef.

“You need pickled ginger to cleanse your palate.

“[But] you should never eat pickled ginger with sushi or sashimi at the same time – it should be eaten separately.

Fish side down

He says sushi should always be eaten with the fish touching your tongue.

“Eat with the fish side down to get all the flavor of fresh fish,” says Kwak.

According to the chef, sushi should always be eaten with the “fish side down to enjoy all the flavor”. Credit: Luisa Brimble/Supplied

When it comes to traditional cooking, the chef says to always avoid eating ingredients like brown rice and spices.

“Brown rice is not traditionally used to make sushi in Japan,” Kwak explains.

“Also try to avoid anything with a lot of spices, as sushi and sashimi are very delicate and clean dishes.”

If you’re looking for the perfect drink pairing, Kwak suggests ordering sake or green tea if you don’t drink alcohol.

He adds: “Japanese cuisine is one of the only cuisines to combine raw fish and vinegared rice – sushi is strongly linked to us historically and geographically.”

Nail sushi at home

For those looking to create their own sushi at home, Kwak has offered some simple cooking tips.

One mistake the chef notices diners make is putting too much soy sauce or wasabi on the dish. Credit: Luisa Brimble/Supplied

“First and foremost, you need to make sure your rice is perfectly cooked – that’s the most important part of making sushi, because no rice, no sushi,” he says.

“Another trick is to use less water than when making normal steamed rice.

“The sushi vinegar is also important for adding balance and be careful not to add too much sugar – you don’t want your rice to be too sweet.”

Add crunch for texture

If you are making sushi rolls, you can include anything from fresh seafood or chicken to tofu or vegetables.

“I also like to add crunch for texture,” says Kwak.

“For nigiri sushi, you can easily get fillets of tuna, salmon or trevally from your local fishmongers.

Daniel says that sashimi should always be eaten in “one bite”. Credit: Luisa Brimble/Supplied

“My advice would be to make sure you get the freshest seafood you can find and the best quality you can afford.

“And if you’re unsure of your knife skills, cooked shrimp sushi is a great option.”

Do not overfill

It warns you to avoid “overfilling” your sushi rolls with ingredients.

“It’s a common mistake people make when making sushi at home,” he says.

“Use less rice, take your time and roll.”

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Geno and Unilever launch $120m venture to develop alternative to palm oil and fossil fuels https://sushirestaurantalbany.com/geno-and-unilever-launch-120m-venture-to-develop-alternative-to-palm-oil-and-fossil-fuels/ Thu, 16 Jun 2022 05:23:39 +0000 https://sushirestaurantalbany.com/geno-and-unilever-launch-120m-venture-to-develop-alternative-to-palm-oil-and-fossil-fuels/ Using Geno’s advanced biotechnology, the company aims to commercialize and scale plant-based alternatives to raw materials such as palm oil or fossil fuels, to manufacture key ingredients used in health products. daily cleaning and personal care. The investment from Unilever, which is the first to back the company, also marks the company’s largest collaboration in […]]]>
  • Using Geno’s advanced biotechnology, the company aims to commercialize and scale plant-based alternatives to raw materials such as palm oil or fossil fuels, to manufacture key ingredients used in health products. daily cleaning and personal care.
  • The investment from Unilever, which is the first to back the company, also marks the company’s largest collaboration in biotech alternatives to palm oil to date.
  • The company is poised to offer a highly effective and sustainable alternative that can be offered to the combined $625 billion home care and personal care markets.

SAN DIEGO and LONDON, June 16, 2022 /PRNewswire/ — Today, Genomatica (Geno), a leader in biotechnology and sustainability, and Unilever launched a company to develop and commercialize alternatives to palm oil and fossil fuel-derived cleaning ingredients . These are an integral part of the formulations of thousands of everyday cleaning and personal care products. With growing demand for sustainably sourced palm oil, this company aims to bring additional alternatives to responsibly sourced palm oil to the market.

With $120 million jointly invested in the newly formed initiative, and with other strategic investors expected to join, the company will develop an alternative plant-based ingredient using biotechnology. The innovation is particularly relevant for cleaning and personal care products that require ingredients to lather and lift dirt. But right now, there are few viable alternatives to palm and fossil sources that can be produced on a large scale to make these ingredients. As such, the company offers the opportunity to tap into the combined $625 billion home care and personal care markets. For Unilever, one of the world’s largest soap and detergent makers, this is the biggest investment yet in biotech alternatives to palm oil.

Companies like Unilever, whose products are used by 3.4 billion people around the world every day, are increasingly partnering with biotech innovators like Geno to explore, develop and manufacture new versions of organic ingredients. traditional origin. While palm oil will remain an important raw material for Unilever, these alternative ingredients can play an increasing role in diversifying supply chains to drive optionality, sustainability, profitability and transparency.

Geno will deploy its proven biotechnology platform and is already beginning to scale the process of its cutting-edge technology to produce the ingredients. Early estimates have shown that companies could reduce the carbon footprint of palm-derived ingredients by up to 50% with this plant-based technological alternative.

Unilever R&D Director Richard Slater said:

“Biotechnology has the potential to revolutionize the sourcing of our cleaning ingredients and ensure that Unilever is a forward-looking company – for consumers, shareholders and the planet we all share. This new venture will stand at the intersection of science and sustainability, meaning we can continue to grow our business without relying solely on palm oil or fossil fuel derivatives, while making our supply chains more resilient through access to alternative ingredients.

“We will marry science and nature to ensure that there is no trade-off for our consumers between the efficacy and sustainability of their products. We are building this new innovative company to have the scale necessary to generate real impact and change in our industry, helping to reinvent home and personal care product chemistry for the 21st century.”

Christophe Schilling, CEO of Geno said:Geno’s collaboration with Unilever builds on its strong track record of partnering with market leaders who are committed to accelerating the commercialization of sustainable materials in their industries – from clothing to cleaning ingredients. We developed our technology in response to our planet’s urgent climate crisis and have proven that biotechnology can replace traditional production methods to produce ingredients with bio-based sources that deliver both high performance and sustainability, at scale. .

“Our technology opens up alternative sourcing routes for materials whose supply chains often have limited social and environmental transparency, delivering more resilient supply chains that are transparent, traceable and responsibly sourced as required. Beyond creating new transparent and responsible sourcing chains and materials of alternative origin, our Geno technology also represents the potential to reduce greenhouse gas emissions by 100 million tonnes in years to come.”

About Genomatica (Geno)Geno harnesses biology to recreate everyday products and materials built by and for the planet. In response to the urgent climate crisis, Geno is developing and scaling sustainable materials derived from plant-based or waste feedstocks instead of fossil fuels. Geno’s technology, built over the past 20 years, now drives materials and ingredients in applications ranging from cosmetics, carpets, to home cleaners, apparel and more.

Geno uses the power of biotechnology to convert plant-based raw materials into chemical building blocks that are key components of widely used materials. Geno has developed a solid experience in partnering with market leaders, including:

  • lululemon athletica (NASDAQ: LULU) in a multi-year collaboration with Geno to integrate bio-based, renewable materials into lululemon products. This is lululemon’s first-ever equity investment in a sustainable materials company and Geno’s largest retail partnership.
  • Novamont markets bio-based BDO on a large scale.
  • Covestro AG (OTCMKTS: COVTY) to successfully produce large volumes of a plant-based version of HMDA, used in more durable coatings.
  • Asahi Kasei (OTCMKTS: AHKSY) to market plant-based nylon 6.6 made from Geno’s bio-based HMD.
  • Cargill-Helm (Qore) has licensed BDO process technology from Geno and is using Cargill’s global raw material sourcing and fermentation manufacturing expertise to initially produce and distribute BDO at scale.

To learn more, visit genomatica.com

About UnileverUnilever is one of the world’s leading suppliers of beauty and personal care, home care, and food and refreshment products, with sales in more than 190 countries and products used by 3.4 billion people every day . We have 148,000 employees and generated revenue of €52.4 billion in 2021. More than half of our footprint is in developing and emerging markets. We have around 400 brands in homes around the world, including iconic global brands like Dove, Life buoy, KnorrMagnum, OMO and surfing; and other brands such as Love Beauty & Planet, Hourglass, Seventh Generation and The Vegetarian Butcher.

Our vision is to be the global leader in sustainable business and to demonstrate how our forward-looking, future-oriented business model drives superior performance. We have a long tradition of progressive and responsible business. It dates back to the days of our founder William Lever, who launched the world’s first useful brand, Sunlight Soap, over 100 years ago, and it’s at the heart of how we run our business today. .

Unilever Compass, our sustainable business strategy, is designed to help us deliver superior performance and drive sustainable and responsible growth, while:

  • improve the health of the planet;
  • improve people’s health, confidence and well-being; and
  • contribute to a fairer and more socially inclusive world.

While much remains to be done, over the past year we are proud to have achieved sector leadership in S&P’s Dow Jones Sustainability Index, “Triple A” status in the CDP’s Climate, Water and Forests benchmark and being named as the top-ranked company. in the GlobeScan/SustainAbility Sustainability Leaders survey, for the eleventh consecutive year.

For more information about Unilever and our brands, please visit www.unilever.com

1 Source: Euromonitor

Quote Show original content to download multimedia:https://www.prnewswire.com/news-releases/geno-and-unilever-launch-120m-venture-to-scale-alternative-to-palm-oil-and-fossil-fuels-301569228.html

SOURCE Geno

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Vietnam Health Supplements Market: Trends, Opportunities, Market Entry https://sushirestaurantalbany.com/vietnam-health-supplements-market-trends-opportunities-market-entry/ Mon, 13 Jun 2022 05:02:02 +0000 https://sushirestaurantalbany.com/vietnam-health-supplements-market-trends-opportunities-market-entry/ Vietnam’s health supplement market is growing rapidly due to the country’s demand for health and personal care products. In this article, Vietnam Briefing provides an overview of the health supplements market, including industry drivers, challenges, market entry options and requirements for investors. Vietnamese health products have recently started experiencing a rapid increase compared to their […]]]>

Vietnam’s health supplement market is growing rapidly due to the country’s demand for health and personal care products. In this article, Vietnam Briefing provides an overview of the health supplements market, including industry drivers, challenges, market entry options and requirements for investors.


Vietnamese health products have recently started experiencing a rapid increase compared to their regional counterparts.

Over the past two decades, there have been substantial changes in Vietnam’s health supplement (also known as diet foods or functional foods). Based on a report by the British Chamber of Commerce in August 2021, the total market value of the local health supplements market has reached $562.9 billion, with a growth rate of 13%. And the average year-on-year (yoy) growth rate of the market is expected to be 20% over the next 10 years.

Increased personal disposable income and increased health awareness

Vietnam has one of the fastest growing middle and affluent classes in Southeast Asia. According to the World Bank, in 2020, Vietnam’s GDP per capita was 2,785 US dollars, while the government will try to achieve GDP growth of up to 6.5% in 2022. This is expected to have a positive effect on the consumer spending and stimulate product demand. which can cover the nutritional deficit.

Moreover, with a population of approximately 97 million people, of which more than 8 million are over the age of 65, the demand for health care supplements in Vietnam has increased significantly in recent years. The local population is increasingly aware of health risks, prevention through the use of dietary food products to alleviate diseases such as high blood pressure, diabetes, obesity and cardiovascular diseases which have increased.

Self-medication

Self-medication has been recognized as a common problem in Vietnam. The rate of self-medication varied from 40% to 60% in rural areas and up to 76% in urban areas. This practice is favored due to the lax management of over-the-counter drugs and the rising cost of health services.

The cost of paying for medical examination and treatment services out of pocket for individuals is 43%, quite high compared to many countries in the world. This is related to the fact that health insurance funds have not yet covered the full range of health care needs and services while the level of financial coverage is limited.

Foreign brands are more trusted than domestic brands

The growing demand for dietary supplements has led to an increased use of imported products, as people tend to trust these brands more than domestic brands. Foreign brands tend to position themselves in the high-end segment to appeal to mid to high-end consumers, while local brands generally focus on the mass market.

Also, foreign players are more active in non-herbal or traditional dietary supplements, while local players are more active in herbal/traditional/healing products. Imported products represent 40% of the market, indicating that locals are more open to trying foreign brands.

Favorite Herbal Health Supplements

In Vietnam, herbal, traditional and curative supplements accounted for more than 70% of the market in 2021. It has been predicted that herbal supplements will continue to dominate the health supplement market.

The high prevalence of herbal supplements in the beauty and personal care sector has also boosted the health food supplement market in Vietnam. This is because people assume that herbal or traditional products have fewer or no side effects than standard products made from natural ingredients.

Ginseng is the most popular herbal dietary supplement in Vietnam, and it is expected to rise rapidly as it boosts the immune system, which is a major issue amid the pandemic.

National players dominate

Herbalife, Trafaco JSC, Amway Vietnam Ltd, Nu Skin Vietnam Co Ltd and Hau Giang Pharmaceutical JSC are the top five health supplement companies in Vietnam. However, the majority of large companies hold less than 5% of the market, demonstrating that the Vietnamese supplement industry is highly competitive, with the number of establishments increasing to 3,108 with 11,127 products in 2021.

In addition, more than 70% of the food supplements consumed on the market are products of national production. The remaining 20% ​​is imported from well-known markets such as the United States, Germany, Canada, South Korea, Japan, etc.

While domestic products still dominate with a 70% market share, several major foreign brands have invested significantly to expand the market such as Cheing Kwan Jang, Pharmaton, IMC, etc. With advantages in technology, product quality, inspection and strict manufacturing process, they are strong competitors that are likely to rapidly dominate the market in the near future.

It should be noted that, under Decree No. 15/2018/ND-CP, all functional food establishments must comply with Good Manufacturing Practices (GMP). GMP is a system that ensures that products are produced in accordance with quality standards. In 2020, more than 200 factories met or exceeded GMP requirements.

Opportunities

In addition to the high demand among the elderly, the proportion of people consuming health supplements has increased to 58.5% for the population over 18, thanks to the exposure of the benefits of these products via the Internet and media focused about health.

In addition, the Vietnam Functional Food Association (VAFF) – which is a social organization of Vietnamese enterprises, institutions and entrepreneurs – has not only signed cooperation agreements with national agencies such as the Department of Food Safety (Ministry of Health), the Department of Competition Management (Ministry of Industry and Commerce), but is also a member of the ASEAN Alliance of Health Supplement Associations (AAHSA) and the International Alliance of Dietary/Food Supplement Associations (IADSA).

Such agreements will allow Vietnam to access vast regional and international expertise attracting investors who can locate their regional or global manufacturing and research and development facilities in the country.

VAFF maintains the relationship by exchanging information and updating new information on health supplements with markets such as USA, China, Japan and EU, especially on legal documents, standards and new products to keep up with new trends and quality for Vietnamese people. market.

Challenges

Although the dietary supplement industry has grown rapidly, the fight against illegal products is a challenge for the authorities. Local and international businesses must compete with substandard and illegal products that may be more attractive due to lower prices.

Moreover, there are many misleading claims in advertisements on online platforms such as Zalo, Facebook and Youtube. With high demand, consumers often do not bother to verify claims or are unaware of the origin of products.

Government regulations have also been unable to keep up with fake advertising campaigns.

Market entry strategy

Foreign dietary supplement manufacturers can enter the Vietnamese market through a local distributor or by setting up a trading company.

In terms of entering through a local distributor, choosing the right partner can make or break a company’s investment strategy, and is understandably a source of concern for most managers. Therefore, the first and most important condition to be considered is that the local partner must obtain a business license to market the products of the investor.

If the investor has set up a trading company in Vietnam, he should be aware of the risks and certain requirements. Since the health supplements industry is a conditional sector, investors should be aware of the following key requirements:

  • application for investment registration certificate;
  • application for business registration certificate; and
  • application for a license to sell functional foods.

In either case, to distribute health supplements in Vietnam, companies must perform product declaration procedures and must ensure that their products comply with labeling and health and safety requirements.

In addition, the certificate of satisfaction of hygiene and food safety standards must be obtained, while all standards concerning health, safety and hygiene must be maintained as long as the company is in operation.

Take away food

The dietary supplement market is a promising area not only for manufacturers but also for consumers. Nevertheless, issues relating to security standards and advertisements are the main concerns of investors. However, with a local population increasingly aware of health risks and a large population over the age of 65, there are several opportunities for investors as the sector is only expected to grow.


About Us

Vietnam Briefing is produced by Dezan Shira & Associates. The firm assists foreign investors throughout Asia from its offices worldwideincluding in Hanoi, Ho Chi Minh Cityand Da Nang. Readers can write to vietnam@dezshira.com for more support on doing business in Vietnam.

We also maintain offices or have alliance partners who assist foreign investors in Indonesia, India, Singapore, The Philippines, Malaysia, Thailand, Italy, Germanyand the United Statesin addition to practices Bangladesh and Russia.

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The Best Fine Dining Restaurants in the United States (by TripAdvisor) https://sushirestaurantalbany.com/the-best-fine-dining-restaurants-in-the-united-states-by-tripadvisor/ Fri, 10 Jun 2022 14:00:00 +0000 https://sushirestaurantalbany.com/the-best-fine-dining-restaurants-in-the-united-states-by-tripadvisor/ Choosing the perfect restaurant to eat at can be a highlight of any trip or simply cap off the celebration of a special moment. It’s no surprise, then, that some lavish lodges have invested in their cuisine, and the United States has plenty of Michelin-starred restaurants, too. Each year, TripAdvisor publishes a list of the […]]]>

Choosing the perfect restaurant to eat at can be a highlight of any trip or simply cap off the celebration of a special moment. It’s no surprise, then, that some lavish lodges have invested in their cuisine, and the United States has plenty of Michelin-starred restaurants, too.



Each year, TripAdvisor publishes a list of the best restaurants in the country based on reviews. They are spread all over the country, but they have a lot in common: fresh ingredients and a great offer and services are part of it. Here are the top 10 fine dining restaurants in the United States.

ten A piece of Greece in San Francisco

According to the Michelin Guide, even Zeus would approve of the dishes served at Kokkari Estiatorio. Located in San Francisco, this restaurant specializes in Greek cuisine, with an elegant and warm atmosphere. Named after a small village in Greece, the place follows the concept of philoxenia, the skill of turning strangers into friends. Indeed, there is no better way to make new friends than to serve great food.

The Kokkari Estiatorio is known for its modern Greek cuisine, and the highlights are the meats roasted over an open fire.

9 This restaurant is based in a transport house

The Circa 1886 restaurant is the best place for a luxurious and romantic dinner. Located in a carriage house in Charleston, SC, the restaurant serves a Southern breakfast. Yet the dinner menu prepared by chef Marc Collins is the highlight, offering modern cuisine inspired by traditional South Carolina dishes.

In TripAdvisor reviews, diners often praise the outstanding restaurant experience because they seem to think about every detail. Besides that, they also have a great selection of perfect wines to accompany their dishes.

RESTAURANT: 10 outdoor restaurants in Brooklyn to dine in this summer

8 This place has been voted the best restaurant in Maui for almost 30 years

Foodies who have visited Maui have probably heard of the Lahaina Grill, as it was voted the best restaurant on the island for 28 consecutive years. The place specializes in new American cuisine, using fresh ingredients purchased from locals.

But what makes it so unique? At the Lahaina Grill, patrons can enjoy sophisticated dishes such as Wagyu Beef Dumplings or Kona Coffee Roasted Rack of Lamb. The place also has top-notch service, and the staff are often described as faultless.


seven The best seafood restaurant in the French Quarter

Many diners have described GW Fins as the “absolute best restaurant in New Orleans.” Food publications highly recommend the fin wing starters, and the dish consists of deep-fried tempura red snapper seasoned with a Korean honey sauce. Another popular option is the Scalibut.

Chief Michael Nelson is all about sustainability and has created dishes where he can use all parts of the fish. Everything comes from local businesses, which makes it even more sustainable. Considering GW’s popularity, it was a great move.

6 There is a three month queue for this restaurant

Travelers who want to sample the famous dishes of Mama’s Fish House must make their reservations three or six months before. The restaurant overlooks Hookipa Beach Park and dishes are prepared with fresh ingredients sourced from local markets and fishermen.

The menu features dishes such as Kona Lobster and Maui Coconut Luau Soup and Caramelized Onion Ahi. Guests visiting Mama’s Fish House are often pleased with the food and the views.

RESTAURANT: The 12 best gluten-free restaurants in Los Angeles

Collage Restaurant, Florida is no stranger to winning awards. The restaurant is tucked away in a charming neighborhood of St. Augustine, and it’s known for its food and service. The owners believe the secret to its success lies in the eclectic menu, and diners can find steaks, lamb, veal and fresh seafood on the menu — all prepared with an international concept.

Like the other restaurants on this list, Restaurant Collage recognizes the importance of having fresh ingredients. They also have a great selection of wines.

4 The best of Mexican cuisine

Thanks to Chef Fernando Olea, it is possible to find the best Mexican cuisine in Santa Fe, New Mexico. He is responsible for creating the menu of Sazon, one of the best restaurants in the country, offering a combination of traditional dishes Mexican cuisine with an international twist.

The first thing that customers will notice is that the menu offers only a few options, including fish and meat, favoring products available in the region. It is also possible to order a tasting menu at 5 p.m. and 7 p.m.

RELATED: Best ‘Shabu-Shabu’ Restaurants in Asia

3 A paradise for steak lovers

Halls Chophouse, Charleston, is the ultimate destination for steak lovers. the restaurant prides itself on its meat, which is “hand selected, meticulously aged, hand cut to portion specifications.“The menu features filet mignon, dry-aged steaks, and rib eye steaks, among other options. According to reviews, the staff often give an opinion on each steak on the menu, which makes it easier to decide.

They live up to expectations and customers often rave about the quality of the meat at Halls Chophouse. People who aren’t close to Charleston can also find it in Columbia, Greenville, Nexton, and Nashville.


2 One of the best restaurants in Arizona

Cafe Monarch, Arizona is one of the best restaurants in the area, and it’s family owned. Located in charming Old Town Scottsdale, the restaurant offers exceptional service and a sophisticated atmosphere. The menu is constantly changing, and the dishes are prepared with local and fresh ingredients. Customers can also order a four-course menu, and every member of staff is trained to help customers choose the perfect wine.

Customers highly recommend the food, but they also point to the quality of the service.

1 This is the best restaurant in the United States

Inn at Little Washington has several impressive accomplishments: it is the only Michelin-starred restaurant in Washington DC, and it has also been named a Forbes 5 Star and AAA Five Diamond restaurant than any other location. The place was also voted the best restaurant in the United States on TripAdvisor’s list.

The the ingredients come from a small farm, and it’s a perfect place for a sophisticated romantic dinner. According to the Michelin Guide, it has great options for vegetarians, but they’ve also highlighted its truffle-infused tartare.

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Sorrel (Caribbean red drink) – The Washington Post https://sushirestaurantalbany.com/sorrel-caribbean-red-drink-the-washington-post/ Wed, 08 Jun 2022 21:48:55 +0000 https://sushirestaurantalbany.com/sorrel-caribbean-red-drink-the-washington-post/ Red Drink or Sorrel is a traditional sour, sweet and ginger drink served on June 16. It’s made with the hibiscus roselle flower, which is typically grown not for its beauty, but for its tart, cranberry flavor. It is not the same as the large-flowered variety found in many gardens. DC herbalist Sunyatta Amen, who […]]]>

Red Drink or Sorrel is a traditional sour, sweet and ginger drink served on June 16. It’s made with the hibiscus roselle flower, which is typically grown not for its beauty, but for its tart, cranberry flavor. It is not the same as the large-flowered variety found in many gardens. DC herbalist Sunyatta Amen, who created this recipe, recommends whole spices, with some dried options, but cautions against using powdered versions of these ingredients. To sweeten, she advises avoiding honey, which can dominate, but rather raw cane juice, raw turbinado sugar or agave. Always stir well before serving. “We garnish with a sprig of lightly rubbed mojito mint or African blue basil [which you can find in gardens or gardening shops] leaves to honor the ancestors who have gone before us,” she said. The spicy drink can be served hot or cold.

Active time: 20 minutes ; Total time: 1h40 including 15 minutes of maceration and 1h of cooling

Storage Notes: Refrigerate up to 1 week.

Or buy: Roselle hibiscus flowers can be found in tea shops, Asian, Caribbean, Latin and health food markets, and online. African blue basil leaves can be found in home gardens or garden stores.


Servings:

8 – 12

Size tested: 8-12 servings; barely makes 1 gallon

Ingredients
  • 1 liter of water

  • 1/2 cup (about 1 ounce) dried roselle hibiscus flowers, cut or whole, or 1 cup fresh roselle flowers

  • 6 whole allspices, folded in parchment paper and lightly crushed by tapping with a heavy bottle or knife handle

  • 5 whole cloves

  • 3 green cardamom pods, folded in parchment paper and lightly crushed by tapping with a heavy bottle or the handle of a knife

  • 1/4 teaspoon green cardamom seeds

  • 1 whole star anise, split, or 11 whole fennel seeds

  • A cinnamon stick (1/2 inch)

  • 2 teaspoons finely grated fresh ginger or 1/4 teaspoon dried ginger

  • 1/4 teaspoon whole black peppercorns

  • 1/4 teaspoon whole coriander seeds

  • A pinch of crushed red pepper flakes

  • Fresh raw cane juice, turbinado or agave raw sugar, optional, to taste

  • Sprigs of fresh mint, preferably mojito or fresh basil leaves, preferably African or Thai blue basil, for serving (optional)


directions

In a large saucepan over high heat, bring the water to a vigorous boil. Add hibiscus flowers, allspice, cloves, cardamom pods and seeds, star anise, cinnamon, ginger, peppercorns, coriander and chili flakes. Stir and bring back to a rolling boil for 15 minutes. The liquid will reduce a little.

Remove from the heat, cover and let steep for at least 15 and up to 30 minutes. The longer the drink infuses, the darker and tastier it will become. Mix well and strain the drink through a fine mesh strainer into a 1 gallon pitcher.

While the drink is still hot, add fresh raw cane juice, turbinado raw sugar or agave, if using, to taste, stirring until well blended or dissolved. (The amount of sweetener will vary depending on the type and your taste; start with a little and taste until it’s to your liking.)

Refrigerate until chilled, if served cold, at least 1 hour. Mix well before serving and pour into jars or mason jars filled with ice. Garnish with sprigs of mint, basil or African blue basil, if using. The drink can also be served hot, if you prefer.


Origin of the recipe

From herbalist Sunyatta Amen, owner of Calabash Tea & Tonic in Washington, DC

Tested by Ann Maloney.

Email your questions to the Food Section.

Email your questions to the food section at food@washpost.com.

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Snack Attack: Cool down with this Chinese soy recipe https://sushirestaurantalbany.com/snack-attack-cool-down-with-this-chinese-soy-recipe/ Tue, 07 Jun 2022 05:14:07 +0000 https://sushirestaurantalbany.com/snack-attack-cool-down-with-this-chinese-soy-recipe/ When you think of Chinese cuisine, what comes to mind? Is it a regular takeout with a sweet and sour sauce or maybe fried meat with a gravy based sauce? Well, while Chinese food can often be associated with meat dishes like braised pork or kung pao chicken, that’s really not what Chinese food is. […]]]>

When you think of Chinese cuisine, what comes to mind? Is it a regular takeout with a sweet and sour sauce or maybe fried meat with a gravy based sauce? Well, while Chinese food can often be associated with meat dishes like braised pork or kung pao chicken, that’s really not what Chinese food is. In fact, the traditional Chinese diet is made up entirely of vegetables.

This is because people in the past really couldn’t afford to eat a lot of meat, so they often had to turn to everyday vegetables to fill their stomachs with the nutrients they needed to survive. Among the many vegetables that Pekingese would choose to satisfy their hungry bellies in the good old days, one dish, 毛豆 maodouaka Green Soy, really stands out.

In English, maodou are more commonly known by their Japanese name, Edamame. They can be dried, roasted or even sautéed. But here in the capital, we like to eat them straight out of the pod. Pekingese love the natural flavor of these green soybeans, they are slightly firmer than peas and really taste delicious.

I remember when I was a kid, my family served these green soybeans late at night when we watched sports. The most classic way to cook them is lao beijing way, where you boil the beans and mix them with some chilli, salt and soy sauce. You can also add a little Sichuan pepper if you want to give it an extra spicy kick. The final step is to refrigerate the beans until they cool, then pair them with an ice-cold beer of your choice.

Many people might be intimidated by the seemingly complicated process of making Chinese dishes, but this dish is by far one of the easiest to make, so here’s a remodel maodou recipe inspired by the one my mother used to make.

Ingredients
500g fresh green soybeans
2 tablespoons of cooking oil
2 slices of ginger
1/2 teaspoon Sichuan peppercorns
1 teaspoon Chinese five spice powder
1 teaspoon of cumin
1 teaspoon Chinese soy sauce
1 teaspoon of salt
2 bay leaves
1 1/2 cups of water

Method

  1. Bring a pot of water to a boil. Add salt, Sichuan peppercorns, cumin, Chinese soy sauce, Chinese five spice powder and bay leaves to the water to season, then add the beans.
  2. Return to a boil, add water, then reduce heat to low and simmer for about five to ten minutes.
  3. When the beans become soft and yellow, turn off the heat and let them cool for an hour in water to allow the spices to fully soak into the beans.
  4. Drain then refrigerate for three to four hours until the beans are completely cooled.

And just like that, this delicious summertime treat is ready to serve!

Read:Beersmith, Grill 79 launches new brunch option

Images: Weibo

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Occurs in the Greek-American community https://sushirestaurantalbany.com/occurs-in-the-greek-american-community/ Sun, 05 Jun 2022 12:18:08 +0000 https://sushirestaurantalbany.com/occurs-in-the-greek-american-community/ UNTIL JUNE 30 ONLINE – Health and Religion, a series of online courses organized by the Prolepsis Institute in collaboration with the Hellenic Society of Medical Students of Greece and under the auspices of the Athens Medical School, began on November 4 and will continue until June 30. are supervised and coordinated by Professor Emeritus […]]]>

UNTIL JUNE 30

ONLINE – Health and Religion, a series of online courses organized by the Prolepsis Institute in collaboration with the Hellenic Society of Medical Students of Greece and under the auspices of the Athens Medical School, began on November 4 and will continue until June 30. are supervised and coordinated by Professor Emeritus of Surgery at the National and Kapodistrian University of Athens and Lecturer in Surgery at Harvard Medical School Dimitrios Linos. Professors of medicine and other schools and universities, including Harvard, Johns Hopkins, Yale, Duke, National and Kapodistrian University of Athens, as well as well-known Greek physicians, theologians and writers attend. Lectures include “The Spiritual Story” of the Patient and its Importance in Daily Clinical Practice and Therapeutic Management of Chronic Disease with Archbishop John Kokkakis on June 16 and Medicine as Eucharist with Metropolitan John Zizioulas on June 30. program of presentations and speakers, is available online: www.healthandreligion.gr. All courses are also available on YouTube: https://bit.ly/3AZgQpL. The Church of Greece Radio Station and the National Herald are the course communication sponsors.

JUNE 2-4

LOWELL, MA – The Greek Orthodox Church of the Transfiguration, 25 Father John Sarantos Way in Lowell, is hosting its Greek Festival Thursday, June 2, 5-9 p.m., Friday, June 3 and Saturday, June 4, 12-9 p.m. Enjoy Greek cuisine and desserts, Greek beer and wine tasting, cooking demonstrations, guided church tours, raffles, and more. Rain or shine. Free entry and parking. Entertainment includes live Greek music and dancing and children’s activities. More information is available by phone: 978-458-4321 and online: https://bit.ly/3LwWaJl.

JUNE 3-4

BOISE, ID – Saints Constantine and Helen Greek Orthodox Church, 2618 Bannock Street in Boise, is hosting its Greek Festival on Friday, June 3, from 5-9 p.m. and Saturday, June 4, from 11 a.m.-9 p.m. Enjoy Greek dishes and desserts, church tours, live Greek music and dancing, and dance lessons. More information is available by phone: 208-345-6147.

JUNE 4

NEW YORK – The Greek-American Writers Association, the Greek Writers of America Guild and the Hellenic American Project of Queens College, CUNY, present a program of poetry and music at the Revelation Gallery and a wine tasting in the garden of St. John’s in the Village, 224 Waverly Place in New York’s Greenwich Village, on Saturday, June 4, 6-9 p.m. Celebrate Greek Independence Day in June!

JUNE 4-5

NEW YORK – Teatro Grattacielo in collaboration with Battery Park City Authority presents Giulietta e Romeo, composed by Riccardo Zandonai, and directed by Stefanos Koroneos, general and artistic director of Teatro Grattacielo, on Saturday June 4 and Sunday June 5 at 9 p.m. The role of Juliet will be interpreted by the famous Greek soprano Eleni Calenos. The Greek decorator and costume designer Tasos Protopsaltou takes care of the sets and costumes. Greek-American mezzo-soprano Melina Jaharis will sing the role of Isabella. The performances are part of the New York Festival. More information and tickets available online: https://bit.ly/3LDRjpL.

SAN LUIS OBISPO, CA – St. Andrew’s Greek Orthodox Church is hosting its Greek Festival June 4-5, 11 a.m. to 7 p.m., at the Alex Madonna Exposition Center, 100 Madonna Road in San Luis Obispo. Offering a range of homemade and traditional dishes, prepared using fresh ingredients from popular family recipes. Vegetarian, vegan and gluten-free options will be available. The classic Greek sandwich, the Gyro, will be served, as well as oak BBQ specialties: souvlaki, loukaniko (locally made Greek pork sausage) and lamb chops. Two new menu items offered this year are Fried Calamari and Greek Fries. Oven menu items will include: Moussaka, dolmades, spanakopita and tiropites. Fresh salads and delicious spreads will also be available. Wine, beer, soft drinks and water will be available for purchase. Sample traditional loukoumades, baklava, and other wonderful homemade items. Entertainment includes Greek music and traditional dances. More information is available by phone 805-546-8337 and online: https://www.greekfestivalslo.com/.

JUNE 5

NEW YORK – The Federation of Hellenic Societies of Greater New York’s Greek Independence Parade takes place on 5th Avenue in Manhattan on Sunday, June 5 at 1:30 p.m. More information is available online: https://www.hellenicsocieties.org/.

JUNE 6

OCEANSIDE, NY – The 2nd Annual AHEPA Long Island Chapters Golf Outing takes place Monday, June 6 at the Middle Bay Golf Club, 3600 Skillman Avenue in Oceanside. Departure at 10 a.m., lunch at 12 p.m. Join us for a day of camaraderie and fun! You can purchase a ticket online as an individual golfer, $160 per golfer including breakfast, lunch, beers and refreshments or as a sponsor of this event. Auction, raffle and prizes also available as well as a chance to be the $25,000 hole-in-one winner. Register as a golfer or (several golfers) and/or to be a sponsor online: http://www.ahepa170.org/dues_donations/. Send an email with the names of the golfer(s) and/or sponsorship name and level: Ahepa170@gmail.com. More information available by phone AHEPA Babylon Chapter 416: 917-705-0056 or Constantine Cassis Chapter 170: 516-468-5472.

JUNE 8

NEW YORK – New York-based Greek composer and performer Pericles Kanaris returns for the first time post-pandemic with a powerful message during a concert on Wednesday, June 8, at 7 p.m., at the Peter Norton Symphony’s Leonard Nimoy Thalia Space. , 2537 Broadway in Manhattan. The title of the concert, Up for Air, signifies the vital need to reconnect with the community through music, after a long period of isolation. Kanaris dedicates this concert to the outgoing Consul General of Greece in New York, Dr. Konstantinos Koutras and to his mandate. Kanaris will donate a portion of the proceeds from his tickets to Doctors Without Borders and their humanitarian support for the people of Ukraine. The concert is presented under the aegis of the Consulate General of Greece in New York. Tickets: https://bit.ly/3xIySgu. More information about Pericles Kanaris is available on his website: http://www.pericleskanaris.com/.

JUNE 9-12

WHITESTONE, NY – Holy Cross Greek Orthodox Church, 11-05 150th Street in Whitestone, hosts its annual Greek Festival June 9-12. Enjoy Greek hospitality and specialties, souvlaki, pastitsio, cheese and spinach pies, Cypriot delights, Greek pastries and our famous loukoumades. Greek music, vendors, raffles, games and rides also available. Opening hours: Thursday, June 9, 6 p.m.-10 p.m.; Friday 10 June, 6 p.m.-11 p.m.; Saturday 11 June, 3 p.m.-11 p.m.; and Sunday, June 12 from 3 p.m. to 9 p.m. More information is available by phone: 718-767-2955.

JUNE 10-12

DANBURY, CT – The Assumption Greek Orthodox Church, 30 Clapboard Ridge Road in Danbury, is hosting its 41st annual Greek Festival June 10-12 with traditional Greek food, raffles and activities. Enjoy Greek cuisine and pastries, souvlaki, gyros, pastitsio, lamb, baklava and many other traditional Greek dishes. Entertainment includes Greek music, dancing and games for children. Opening hours: Friday, June 10, 5 p.m.-11 p.m.; Saturday 11 June, 12 p.m.-11 p.m.; and Sunday, June 12, 12 p.m.-9 p.m. More information is available by phone: 203-748-2992 and online: https://www.agoc.us/news/festival.

JUNE 12

MOONACHIE, NJ – The New Jersey Hellenic Federation is hosting its ninth annual awards banquet on Sunday, June 12, cocktails 5:00 p.m., dinner 6:00 p.m., at The Graycliff, 290 Moonachie Avenue in Moonachie, NJ. The event honors educator Demosthenes Triantafillou with the Aristotle Prize, Consul General of Greece in New York, Dr. Konstantinos Koutras with the Alexander the Great Community Service Award, US Congressman Frank Pallone with the Public Service Award Alexander the Great, and Dr. Panos Stavrianidis, Nikitas Moustakas, Esq., and Anna Zalokostas with the Meritorious Service Award. The event also includes the presentation of scholarships. Please confirm your presence before June 9th. Tickets must be purchased in advance.

For more information, contact Federation President Elias Iliadis, MD, by phone: 856-722-9351 or by email: president@hellenicfederationnj.com. More information, tickets and sponsorship opportunities available online: www.hellenicfederationnj.com.

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As COVID recedes, dragon boat tradition returns to southern China https://sushirestaurantalbany.com/as-covid-recedes-dragon-boat-tradition-returns-to-southern-china/ Fri, 03 Jun 2022 12:47:44 +0000 https://sushirestaurantalbany.com/as-covid-recedes-dragon-boat-tradition-returns-to-southern-china/ GUANGZHOU, China — The tradition of dragon boats returned to parts of China on Friday for the first time since the pandemic hit in late 2019, as restrictions are lifted with a significant drop in COVID-19 cases. The Lychee Bay Historic Scenic Area in the manufacturing hub of Guangzhou in southern China held boat exhibitions […]]]>

GUANGZHOU, China — The tradition of dragon boats returned to parts of China on Friday for the first time since the pandemic hit in late 2019, as restrictions are lifted with a significant drop in COVID-19 cases.

The Lychee Bay Historic Scenic Area in the manufacturing hub of Guangzhou in southern China held boat exhibitions and other scaled-down celebrations to mark the holiday commemorating the death there are over 2,200 years old, by revered poet and government minister Qu Yuan.

Restrictions on the duration of events and the size of crowds remained in place but did little to dampen the mood.

As well as the traditional boat shows and races – featuring teams of a dozen or more paddlers but which have not taken place this year due to pandemic measures – the holiday is marked by community gatherings and drinking enthusiastic about steamed rice dumplings cooked with meat, peanuts and other ingredients and wrapped in green leaves tied with twine.

China recorded just 74 new COVID-19 cases on Friday and restrictions were eased in cities like Shanghai, which had been under strict lockdown for more than two months.

As travel restrictions, testing requirements, quarantines and mask mandates remain, the country is gradually emerging from its hardline “zero-COVID” policy that has strangled the national economy and severely restricted global supply chains .

Guangzhou native June He said it was a relief to finally be able to enjoy the festival again after the previous two years’ cancellations.

“I feel especially excited and happy,” said He, who was among the spectators watching the crews from Panting Village compete in the carefully decorated 38-meter (125-foot) long boats.

Wang Haoran, a tourist from Inner Mongolia in far north China, said he only learned about the festival through books and television.

“I couldn’t get a sense of the magnificence of the event,” Wang said.

The tradition of dragon boats dates back 500 years, and a century ago locals began displaying the boats as works of folk art and crafts.

The return of dragon boat festivities has also thrilled small businesses in the area.

“It’s good for various parties, including tourists. There will be lively scenes here again,” said Ji Tuhui, owner of a small bakery selling traditional Cantonese pastries.

While business has yet to recover to pre-pandemic levels, Friday’s dragon boat performance attracted tourists and their spending money, Ji said.

“It’s an unforgettable experience. But it’s okay. We were able to organize this event under such strict conditions,” he said.

___

This story has been corrected to show that the festival featured boat shows, not races.

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