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strangemonochromes · 1 year

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Tomie ("Moromi") // Junji Ito

#tomie #moromi #Junji ito #manga cap

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heatyourmeat · 1 year

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@kitchcookery Meet the makers day here at Kitch. Its Beat the Winter Blues!! Blues cranking, we have the makers of Moromi Soy Sauce, Blind Squirrel BBQ, Adells BBQ Rheds hot sauce and BBQ, Grandpa's Best, Absolute Bearing Coffee all sampling their products,and Marc from Andys Heat Your Meat brought his famous half sour pickles!!! Stop by!! #rhedshotsauce #grandpasbest #absolutebearingcoffee #andysworldfamousllc #moromi (at Kitch) https://www.instagram.com/p/Cp7--8Rs40c/?igshid=NGJjMDIxMWI=

#rhedshotsauce #grandpasbest #absolutebearingcoffee #andysworldfamousllc #moromi

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shoku-and-awe · 1 year

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It’s warm enough to eat outside! Cucumbers with moromi miso, negima and pork belly skewers, daikon and cucumber pickles, skewered chicken wings, and glorious grilled rice ball. I like this place for the little touches: the gingery miso, the lemons with the skewers (you never see this!), and especially the spicy Chinese mustard with the pickles.

#japanese food #yakitori #izakaya #contains meat

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anisaanisa · 7 months

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“What a horrific vision. Sake never made me hallucinate before.”

Tomie | 富江 | Moromi (2000) by Junji Itō ☆

#''''''''''''''''''hallucinate'''''''''''''''''''#my edit #tomie #tomie kawakami #富江 #manga #manga cap #manga edit #horror #body horror #horror manga #animanga #shoujo #junji ito #junji ito manga #tomie chapter 15 #spooktober #anisa reads horror

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42piece-a · 2 years

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SPOILER ALERT

I don’t buy into the whole “The last ever Tomie” by the end of the series claimed by Ryo.

When you think on it, she was cut into 42 pieces at the beginning. That is, literally, 42 Tomies sent into the wild considering all her pieces regenerate into a new Tomie. Now all of those possess the same power – they probably will get killed, and they will regenerate and come back. If she’s cut to pieces, that’s many more Tomies sent out.

By the end of Photo, she has regenerated from her blood alone into countless Tomies from that one carpet.

In Waterfall Basin, mr. Takagi tried to sell a load of Tomie ‘lumps’ to a village near a basin and was forced to dump it all in the water where they grew and left after a while. How many Tomies was that? Because that was a LOT of stray Tomies.

In Little Finger, that’s 5 Tomies being born/reborn (counting the Tomie the fingers came from because she does come back too).

In Moromi, Tomie is ground to a literal pulp and dumped into the sake plant’s tubs, causing hallucinations. But also, considering she has the capacity to change a girl of similar age INTO her if a part of her is somehow inserted in their bodies (by surgery as shown in Basement, or with just her HAIR)… that means many more Tomies may be out there if ingesting her does the same, which I figure it might.

So what I’m trying to say is: there is no WAY to know how many Tomies there really is. Sure, some of them were completely eliminated by fire and burning her very bones to cinder, but not all of them. What about, say, Adopted Daughter who inherited the Hinadas fortune? What happened to the fingers? Some may have not escaped at all, but if she regenerates her pieces into a new Tomie each time, that is many you lose in the fray.

And that’s not counting those using fake names, like Reiko or Ayaka. I HIGHLY doubt Ryo hunted them ALL down.

So… nah, I don’t follow that at all. There’s a lot of Tomies still, and I enjoy writing them all!

#↳ [ headcanon ] ❥ ❝ whenever a man falls for me; he lashes out and tries to take my life ❞#[ spoiler alert I guess? ]#[ I'm just very passionate about this ]#[ I never understood that part at all and I hardly believe ryo found ALL the tomies ]#[ nah... the world will never be rid of tomie >) ]#[ I didn't include the last 2019 chapter in there but like... SAY there were only ONE tomie left and this one's the one? ]#[ welllll... she's back to splitting up so lol ]

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apoorvaguru · 3 months

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TOP 10 SPICES COMPANIES IN THE WORLD

INTRODUCTION:

Spices and herbs are defined as plant derived substances that add flavor to any dish. Spices come from the plant parts such as: roots, rhizomes, stems, leaves, barks, flower, fruits and seeds. It is something that adds interest to the dish.

WHAT ARE THE MAIN FEATURES OF SPICES:

Spices exhibit essences of the following:

Bitter- Ajwain, turmeric, bay leaf, thyme.

Salty-fine Sea salt, garlic salt, seasoned salt, chipotle salt.

Sour-amchur, tamarind, hibiscus, lemon peel(dried).

Sweet- honey, allspice, nutmeg.

Umami- tomato flakes, mushroom powder, soy sauce powder.

WHY SPICES ARE IMPORTANT:

Spices not only improve the taste of food but also a good source of vitamin b and c, iron, calcium, and other antioxidants.

WHAT ARE THE FUNCTIONS OF SPICES:

Spices are primarily used as food flavoring or to create variety. They are also used to perfume cosmetics and incense. At various time, many spices are used in herbal medicine.

WHY SPICE IS A TASTE:

Capsaicin, released as a spray when you bite into foods that contain it, triggers heat receptors in the skin, tricking the nervous system into thinking you’re overheating.

HOW DO YOU CLASSIFY SPICES:

Hot spices: Capsicum, black and white pepper, ginger.

Mild spices: Paprika, coriander.

Aromatic spices: Allspice, cardamom, cinnamon, clove, cumin, fennel, fenugreek, nutmeg.

Herbs: Basil, bay leaves, thyme, marjoram.

Aromatic vegetables: Onion, garlic.

WHAT IS THE TOP 10 SPICES COMPANIES:

Kikkoman corporation

Kerry group PLC

Olam international

Cargill incorporated.

Sensient technologies corporation

House floods group Inc

Dohler group SE

Baron spices Inc

Prymat Sp.zo.o.

10)SHS Group (British spices and pepper)

KIKKOMAN CORPORATION:

The Kikkoman is a Japanese food manufacturer. The main product and service include soy sauce, food seasoning and flavorings, sake, juice and other beverages, pharmaceuticals, and restaurant management services.

ABOUT THE PRODUCTS:

SOY SAUCE: Kikkoman soy sauce is a renowned product that adheres to the traditional method of natural brewing, resulting in distinctive and nuanced flavor. The process commences with an extended soaking of soybeans in water, followed by high temperature streaming, and then they are blended with crushed roasted wheat. The salt plays a role as preservative, ensuring the longevity and stability of the soy sauce. Next a genus of the aspergillus fungus is added to the mixture and left for three days to create shoyu koji, the base for soy sauce. The base is then transferred to a tank and mixed with saline solution, which creates a mash known as Moromi. Several months of aging follow, when various organic processes occur lactic acid, alcoholic and organic acid fermentation take place to create a unique flavor. Then Moromi is pressed through layers of fabric for around 10 hours to extract the raw product. Then it is left for 3 to 4 days, pasteurized using steam, which stops the enzymic activity. The final product is ready for inspecting and bottling.

SOYMILK: soymilk is made through use of carefully selected soybeans cultivated in the nature and ensure product freshness.

TOMATO JUICE AND KETCHUP: Their gunma plant has been dedicated the production of tomato seasonings, while Nagano plant focuses on the beverages. The new tomato ketchup was launched LYCOPENE RICH.

KERRY GROUP PLC

It is a public food company headquartered in Ireland. Kerry was founded in 1972 in Listowel, county in Kerry. The group operates across two business:

Taste and nutrition.

Kerry diary Ireland.

PRODUCTS:

Food ingredients and flavors

BRANDS INCLUDE:

Big train

Island oasis

Davinci gourmet

Golden dipt

Ravi fruit

3)OLAM INTERNATIONAL:

This is a major food and agri-business company, supplying food and raw materials worldwide founded in Nigeria (1989). Its value chain includes farming, organization, processing and distribution operation. Olam is among the world’s largest suppliers of coco beans and products, coffee, cotton and rice.

4)CARGILL INCORPORATED:

It is a private American global food corporation based in Minnetonka, Minnesota and incorporated in Wilmington, Delaware, founded in 1865.it is largest privately held company in US.

PRODUCTS: Agricultural services, crop and livestock, food, health and pharmaceutical, industrial and financial risk management, raw materials.

COUNTRIES OF OPERATION: Africa, indo pacific, Oceania, south Asia -India, Pakistan, Europe, Latin America, middle east, north America.

5)SENSIENT TECHNOLOGIES

It is a global manufacturer and marketer of colors, flavors and fragrances based in Wisconsin. Their products are used in many foods and beverages, pharmaceuticals, cosmetics, home and personal care products, printing and imaging products, computer imaging and industrial colors.

Founded: Sensient was founded in 1882 as meadow springs distilling company.

Subdivision includes:

1) Sensient flavors and fragrances group

2)Sensient color group.

PRODUCTS: Colors, Flavors and Fragrances.

6)HOUSE FOOD GROUP lnc

It is one of the Japan largest food manufacturers and brands. It began in 1913 in Osaka as urakami shoten and began selling curry in 1926. Founded by sei Suke urakami. It is well known for Japanese curry brands, Vermont curry and java curry. It is also a major manufacturer of spices such as wasabi, shichimi, yuzu kosho, and black pepper.

SUBSIDIARY: Its subsidiary House Foods America Corporation is the largest provider of tofu products in the United States.

Products: Spices, seasonings, retort pouched food, health food

In addition, house foods manufacture mixes and roux.

7)DOHLER GROUP SE:

Dohler or Doehler is a global producer, marketer and provider of technology based natural ingredients i.e., food additives, for the food and beverage industries. Their product line ranges from flavors, colors, cereal ingredients, dairy ingredients, fruit & vegetable ingredients.

Founded: 1838

Founder: Lorenz Dohler

SUBSIDIARY (LOCAL):

Darmstadt (Germany)

Dahlenburg (Germany)

Denizli (Turkey)

Dubai, (United Arab Emirates)

PRODUCTS:

Flavor’s, colors and ingredients for health

Flavor’s

Emulsions

Flavor extracts.

Colored emulsions

Color extracts and concentrates.

Ingredients and ingredient systems

fruit preparations.

Milk and soy bases.

Tea and coffee bases

Malt and grain bases

Sweeteners and acidifiers

Vegetable Fruits

Concentrates

purees

Concentrated puree

Special concentrates

Grain concentrates (oats)

8)BARON SPICES lnc:

As a leading wholesale spice company, we provide high-quality bulk spices and seasonings to food distributors, chain restaurants, specialty restaurants, catering companies, prepared food manufacturers, dairies, bakeries, and other food-based businesses. We also supply our products to meat, poultry, seafood, and vegetable companies.

High Quality Spices and Seasonings

What makes Baron Spices stand out is the quality of our products. Only the freshest and purest ingredients are taken to our spice company’s state-of-the-art, temperature-controlled production facility. where we do all milling, mixing, blending, and packaging. We have a strict quality assurance program in place for every phase of the business—from sourcing, product development, production, packaging, and shipping. We implement HACCP guidelines, so you are assured that every product that comes out of our facility is of premium quality.

PRODUCTS:

Bulk Spices, Herbs, and Dehydrated Vegetables

Seasonings, Rubs, and Marinades

Extracts, Flavor’s, and Food Colors

Salt-Free Blends

Sauces, Gravy, and Soup Mixes

Baron is committed to customer service and satisfaction. We value long term customer relationship.

9)PRYMAT SP. ZO. O:

Prymat sp. z o. o. (formerly Prima) is a Polish company established in 1983, specializing in the production of spices and fruit and vegetable processing.

MANUFACTURING PLANTS:

Poland

Germany

Hungary

Czech Republic

PRODUCTS: Spices

Also available in other countries.

10)SHS GROUP (BRITISH PEPPER AND SPICES):

Established in 1975, the SHS Group is a dynamic brand and service provider within the Fast-Moving Consumer he British Pepper & Spice is a manufacturer of a herbs and spices in the UK. The company specializes in processing, packing and marketing of herbs, spices, and seasonings selling to virtually all of the UK's retail and wholesale distribution food service companies as well as food manufacturers. The company provides much more than simply recognizing the importance of an efficient ordering and delivery service. The team sets out to provide a service to all customers, incorporating a desire for genuine partnership across areas as diverse as new product development, supply chain management, and marketing initiatives.

PRODUCTS:

Wet range – sauces and pastes

Dry range-herbs, spices, seasonings, curry powder, drink garnishes.

CONCLUSION:

Spices and herb have a crucial role in humankind. The delightful flavor of spices makes them indispensable in the preparation of palatable food. Enjoy spices and herbs! Not only they add flavor and aroma to foods without adding salt, calories or fat, but they have exciting health benefits of their own.

#services #spices #tastytreats

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sakenoiroha · 1 year

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. ━─━─━─［本日の日本酒🍶］━─━─━─━ 🗾：長野県　舞姫さん ╲ 翠露純米吟醸美山錦あらごし活性にごり生原酒 ╱ もろみの風味をそのまま瓶詰め！！フルーティーな香りとさわやかな酸味、心地よい炭酸の喉ごしをお楽しみください。ぜひ、冷やしてお飲みください！！ ━━━━━━━━━━━━━━━━━━━ 使用米：美山錦精米歩合：59% アルコール度数：18度日本酒度：+1 酸度：1.4 720ml：￥1,595(税込) ━━━━━━━━━━━━━━━━━━━ 🉐お酒が1,000円割引で買える⁉️🉐 酒のいろはでは、超お得なポイントカード発行中‼️ お買い上げ2,000円で１ポイント捺印⭕️ ９ポイント貯まると1,000円割引券🎫としてご利用出来ます🈹️ ご来店お待ちしております🙇 オンラインショップはこちら ▷▶ sake-iroha.com ━─━─━─［Today's Sake🍶］━─━─━─━ 🗾: Maihime, Nagano Prefecture ╲ Suiro Junmai Ginjo Miyama Nishiki Aragoshi Active Nigori Nama Genshu ╱ Bottled with the flavor of moromi as it is! ! Enjoy the fruity aroma, refreshing acidity, and pleasant carbonation. Please drink it chilled! ! ━━━━━━━━━━━━━━━━━━━ Rice used: Miyama Nishiki Rice polishing ratio: 59% Alcohol content: 18 degrees Sake degree: +1 Acidity: 1.4 720ml: ¥1,595 (taxin) ━━━━━━━━━━━━━━━━━━━ We look forward to your visit. #札幌#すすきの#札幌市北区 #札幌麻生#札幌酒屋#日本酒 #ビール#焼酎#ウイスキー #ブランデー#シャンパン#スパークリングワイン #ワイン#sapporo#hokkaido#sake #beer#shouchu#whisky #whiskey#brandy#champagne #wine#長野県#舞姫#翠露#純米吟醸酒#美山錦#活性にごり酒#酒のいろは (酒のいろは) https://www.instagram.com/p/Cn6ZIrIJAnn/?igshid=NGJjMDIxMWI=

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herreraklavsen35 · 1 year

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A Guide to Pre-Processing High-Throughput Dog Checking Data.

The possible lack of CD80/86 also changed the immunodominance chain of command in the course of recollection, using the I1L and L4R answers turning into co-dominant within ko mice. These kinds of info emphasize distinct costimulatory specifications with regard to principal CD4 along with CD8 T mobile or portable responses to be able to vaccinia trojan. (Chemical) This year Elsevier Corporation. Just about all protection under the law set aside.Though ethanol and osmotic strain affect the vacuolar morphology involving Saccharomyces cerevisiae, tiny info is available regarding changes in vacuolar morphology through the processes involving wine-making and also Japoneses benefit (rice wine) making. Below, all of us elucidated alterations in the particular morphology regarding yeast vacuoles utilizing Zrc1p-GFP, any vacuolar tissue layer proteins, to be able to much better recognize candida composition throughout the preparing process. Wine beverage yeast tissues (OC-2 and also EC1118) included remarkably fragmented vacuoles in the welfare mash (moromi) plus the particular fruit should. Although reason fungus cellular material (Kyokai zero. Nine with out. 12) additionally covered very fragmented vacuoles in the wine-making method, these people showed a serious distinctive vacuolar morphology in the course of benefit producing. Considering that the environment encompassing welfare candida tissue from the sake mash failed to differ significantly coming from that will around wine beverage candida cells, the real difference within vacuolar morphology during reason making among wine yeast along with reason candida has been likely brought on by natural figures.Pursuing an initial cleanup step on the C(18) open line chromatography, a preparative broadband countercurrent chromatography (HSCCC) way for remoteness and purification regarding 7 beta-H-eremophil-3,7(Eleven)-dien-12,Eight alpha dog; 16,Six alpha-diolide, as well as furanoeremophil-3-en-15,Half a dozen alpha-olide from the China medicinal place Ligularia atroviolacea had been properly founded with a one-step separation, using n-hexane-ethyl acetate-ethanol-water (4 FI-6934 : 1: Four: 1, v/v/v/v) because the a couple of cycle solvent program. Top of the cycle was utilized because the cell stage in the head to butt elution method. HPLC analysis of the parts gathered on the preparative HSCCC of Six hundred milligrams involving elementary removes established that the actual love regarding 7 beta-H-eremophil-3,6(Eleven)-dien-12,8-10 leader; 20,6 alpha-diolide (Fifty-four.7 milligrams) ended up being Ninety-eight.1% understanding that regarding furanoeremophil-3-en-15,Half a dozen alpha-olide (Forty one.8 milligrams) had been 98.4%. Caffeine constructions of the two eremophilane-type sesquiterpenes ended up recognized by ESI-MS, (1)H-NMR, along with (12)C-NMR evaluation. Towards the better of each of our expertise, 8 try out H-eremophil-3,Seven(12)-dien-12,7 alpha dog; 20,6 alpha-diolide was purchased from T. atroviolacea the first time, whilst furanoeremophil-3-en-15,Six alpha-olide was basically isolated as a all-natural product or service.Despite the fact that E2F1-mediated Genetic double-stranded fails (DSBs) along with tetraploid have been substantially examined, the part associated with E2F1 in mitotic catastrophe remains unfamiliar. We now have formerly demonstrated in which 8-chloro-adenosine (8-Cl-Ado) brings about DNA DSBs as well as aberrant mitosis within human being carcinoma of the lung cells, accompanied by late apoptosis. Below, all of us show E2F1-mediated Genetic damage is implicated within 8-Cl-Ado-induced chromosome missegregation and also apoptosis in lung cancer H1299 cells.

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bit-mart · 2 years

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【天明初夏の生セメ BLEND】日本酒は米と米麹と水を発酵させた「醪（もろみ）」を絞ったものですが、絞って出てくる液体がお酒で、残った固形物が酒粕になります。絞る際にお酒が出てくる順番で「あらばしり」「中取り」「セメ」と区別しますが、最初に出てくる「あらばしり」はガスが含まれていて、キレのある味わいと華やかな香り、フレッシュな風味。「中取り」は味と香りのバランスが良く、一般的にお酒の一番良い部分とされ、品評会などに出されるお酒はこれがメイン。「セメ」は醪に含まれる水分量が少なくなってから強い圧をかけて絞るので、雑味や苦味が含まれ、しっかりした味わい。福島・曙酒造の「天明初夏の生セメ BLEND」は、セメの特徴をうまく活かして、セメだけを絶妙にブレンドした他では味わえない魅力満載のお酒。薄にごり、ほんのり柑橘系の果実の様な香りとフレッシュ感、なめらかな口当たりで程よい旨味と甘味。暑い日の一杯に。原材料名：米（国産）、米麹（国産米）、醸造アルコールアルコール分：16.0度精米歩合：65% 製造者：曙酒造株式会社【天明初夏の生セメ BLEND】 https://a.r10.to/hummpu ---------------------------------------- [Tenmei Early Summer Raw Seme BLEND] Sake is made by squeezing "moromi", which is fermented rice, koji, and water. The liquid that comes out after squeezing is sake, and the remaining solids are lees. When squeezing, the order in which sake comes out is to distinguish it from "Arabashiri", "Nakadori", and "Seme", but the first "Arabashiri" that comes out contains fermentation gas. You can enjoy the sharp taste, gorgeous aroma, and fresh flavor. "Nakatori" has a good balance of taste and aroma, and is generally regarded as the best part of sake, and most of the sake that is served at competitions uses only this part. "Seme" is squeezed with strong pressure after the amount of water contained in the "moromi" is low, so it contains miscellaneous and bitter tastes and has a firm taste. Fukushima Akebono Brewery's "Tenmei Early Summer Raw Seme BLEND" is a liquor full of charm that can only be tasted by making good use of the characteristics of Seme and blending only Seme exquisitely. It has a slight turbidity, a fruity aroma and freshness reminiscent of slightly citrus fruits, and a smooth mouthfeel with just the right amount of umami and sweetness. For a hot day. Ingredients: Rice (domestic), Koji (domestic rice), brewed alcohol Alcohol percentage: 16.0% Polishing rate: 65% Manufacturer: Akebono Brewery Co., Ltd. [Tenmei Early Summer Raw Seme BLEND] https://a.r10.to/hummpu #日本酒 #日本酒好きな人と繋がりたい #福島 #曙酒造 #唎酒師 #酒グラム #酒スタグラム #飲酒タグラム #ワイン #ビール #焼酎 #sake #nihonshu #nihonshulover #nihonsyu #nihonsyulover #sakelover #fukushima #akebono #kikisakeshi #sakestagram #sakegram #wine #beer #shochu #japaneseculture https://www.instagram.com/p/CfYY2VJvcSf/?igshid=NGJjMDIxMWI=