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BBC News
7 hours ago
- Entertainment
- BBC News
M&S strawberries and cream sandwich: Japanese fruit sando hits high streets
Strawberries and cream – an iconic British combo since the 1800s. But do they belong together in a sandwich?M&S has rolled out a limited-edition strawberries and cream sandwich, made with strawberries, whipped cream cheese and sweetened bread, which it says is inspired by the "viral Japanese fruit sando". The supermarket chain says it was its top-selling sandwich the two days after its sandwiches are available at some Japanese bakeries in the UK, but M&S's offering appears to be the first time they have been widely available on supermarket idea of serving fruit in a sandwich might sound unusual but it's nothing new in Japan. Known as "furutsu sando", they became popular after Japanese fruit shops opened parlours selling desserts for customers to sample their recently became sought-after around the world after going viral on social media, with Western tourists on TikTok scrambling to get their hands on the version sold in Japanese convenience store chain 7-Eleven. Fruit sandwiches are typically made of sweetened, soft, spongy white bread filled with whipped cream and fruit, typically strawberries or clementine, says Shuko Oda, chef at Koya restaurant in London. They're usually cut into triangles so that the fruit is on display."It looks quite pretty," Shuko says, adding that the sandwiches are a "fun play on texture".Some people in Japan make them at home, but they're more commonly bought from convenience stores, food halls or dedicated fruit sando stores, she says. People often enjoy them as a snack with tea or coffee or served on a plate alongside savoury sandwiches. In the UK, it's not as uncommon as you might think to pair fruit with slices of bread for a sandwich. Think of banana sandwiches, served with the fruit sliced or mashed, or the nostalgia of childhood jam sandwiches. Coronation chicken sandwiches are made with dried apricots or sultanas, is a sandwich, at its core? Does it have to be savoury? And does it have to even be made with typical wheat bread - take the jibarito, for example, which is made with fried plantain instead. What about Scandinavian open sandwiches? And if they count as sandwiches, then what about French toast topped with fruit and sauce? The Oxford English Dictionary says sandwiches are made of two thin slices of bread, usually buttered, "with a savoury… or other filling". Though humans have been making bread for thousands of years, the sandwich as we know it today is said to owe its popularity to John Montagu, the fourth Earl of Sandwich. The story goes that he asked his staff to bring him meat between two slices of bread so he could continue playing cards without stopping to of the sandwiches we eat in the UK would raise eyebrows around the world. Take crisp sarnies, coronation chicken sandwiches, or the humble chip butty. But if you're feeling inspired by Japan's strawberry sandos and want to up your sandwich game, here are some more sandwiches from around the world. Bánh mì Bánh mì is a Vietnamese sandwich served in a baguette, typically filled with meat, pate, pickles and spicy sauces. It's usually eaten for breakfast. BBC Food has a recipe made with sweet and spicy pork belly and chilli sauce. Croque monsieur Croque monsieur is a French sandwich served hot with gooey, melted cheese. It's made with white sauce, cheese, ham and mustard, cooked under the grill. To mix it up, served with a fried egg on top and - voila - you have a croque madame. Po' boy A po' boy, which comes from "poor boy", is a New Orleans street food sandwich that celebrates Louisiana's seafood. A huge variety of fillings are available, but the most popular include fried shrimp, crab or lobster nestled among lettuce, remoulade and pickles. BBC Food has a simplified version you can make at home more easily using frozen scampi. Arepa Rather than using bread made from typical wheat flour, arepas are made using corn flour. They're also popular in Colombia, but it's Venezuela where they're most often made into sandwiches. One popular filling is Reina Pepiada, which combines chicken, avocado and coriander. Spaghetti or noodle sandwiches We're no strangers to doubling up on carbs in the UK - and the Australian spaghetti jaffle draws on the same principle. It is made by serving leftover spaghetti in tomato sauce inside a toastie. At convenience stores across Japan, you can also pick up a yakisoba pan - noodles served in a hot dog bun. Francesinha Francesinha, a Portuguese sandwich originating in Porto, is a cheese and meat lover's heaven. The impressive structure is made by filling a lightly toasted bread with a steak, sausage, cheese and ham. More cheese is then placed on top, and the whole sandwich is typically baked in the oven until the cheese melts and then served with an egg on top. A spicy sauce made with Port, beer and tomato is then poured over the whole thing. If that wasn't filling enough already, it's usually served with chips on the side. Additional reporting by Polly Weeks, BBC Food
The Guardian
21-05-2025
- General
- The Guardian
How to turn the dregs of a tahini jar into a brilliant Japanese condiment - recipe
A jar of goma dare is a new favourite fixture in my fridge door. This Japanese-style condiment, dipping sauce and dressing made from ground sesame seeds is powerful in flavour, sweet, sour and creamy all at the same time, while the addition of grated ginger and/or garlic makes it wonderfully piquant, too. It's also very moreish and hugely versatile, meaning you can serve it with everything from a traditional shabu shabu hot pot to cold noodles, tofu, aubergine and slaw; in fact, it's so tasty I have to stop myself from eating it straight from the jar. My recipe uses the leftover tahini in the bottom of a jar and comes together in the jar itself, so minimising both waste and washing-up. Simply add all the ingredients, scrape down the sides and shake (you can apply a similar method to the ends of a peanut butter jar, too, for a nutty, satay-style twist). This is my take on an old favourite from Koya in Soho, London. I hadn't thought to recreate it at home before, but its simplicity and incredible flavour mean it's easy and satisfying to make from scratch. It's a super-resourceful way to turn a few scraps of tahini into a restaurant-quality condiment. I've listed the basic ingredients and given optional extras such as mayo (to make it extra creamy) and white miso (to add salt and umami complexity). Think of each ingredient as a seasoning, so adjust to taste to add more punch and flavour (garlic and ginger), sweetness (honey, miso), sourness (vinegar) or salt (soy, miso). Makes About 100ml (or enough for 2 generous servings) 1 nearly empty tahini jar, with about 2-3 tbsp remaining2 tbsp soy sauce, or tamari1 tbsp rice vinegar, or other vineger such as cider vinegar2 tsp honey, or sugar Optional extras1 tbsp mayonnaise 1 tsp white miso paste 1 tsp toasted sesame oil 1 tsp freshly grated ginger 1 small garlic clove, peeled and finely grated To serve (all optional)Soba noodles Sauteed aubergine Shredded nori Finely sliced spring onion tops Toasted sesame seeds Add the soy sauce, vinegar, honey and two tablespoons of water to the near-empty tahini jar, then add the optional mayo, white miso paste, toasted sesame oil, ginger and/or garlic. Stir with a small spatula or spoon, scraping the sides and bottom of the jar to loosen and incorporate the tahini, then screw on the lid and shake vigorously until smooth and emulsified, again scraping the sides as necessary. If the sauce seems a bit too thick, add a splash more water to loosen and shake again. Use immediately, or store in the fridge for up to a week. The sauce may thicken up in the fridge and may need a little water and another shake before using.
New Indian Express
27-04-2025
- General
- New Indian Express
National-level Old Seeds Fair in Alluri Sitarama Raju district evokes good response
VISAKHAPATNAM: The 'National-Level Old Seeds Festival - Eastern Ghats Biodiversity Fair' was organised at Killoguda village in Alluri Sitarama Raju (ASR) district on Saturday. The event was conducted under the aegis of the Sanjeevini NGO. Farmers, tribals, and voluntary organisations from various states engaged in seed conservation, organic fertilisers, and natural farming took part in the festival. Over 60 stalls featuring traditional heirloom seeds and indigenous products were set up, drawing the interest of visitors. Participants from the Nilgiris in Tamil Nadu, Wayanad in Kerala, Koraput in Odisha, and Araku and Rampachodavaram regions in Andhra Pradesh exhibited a wide variety of native seeds and products. Local tribal communities interacted with the participants, learning about different crop varieties, seeds, cultivation methods, and market opportunities. They shared their experiences related to traditional tribal farming practices. The festival began with a floral tribute to late Pachari Ammaji, a key figure associated with Sanjeevini NGO's earlier initiatives in tribal welfare and seed conservation. A traditional seed procession was held, with villagers of Killoguda showcasing the seeds they had preserved. Cultural programmes, including Koya horn performances and Dhimsa dances by artist groups from Chinturu and Araku, were held as part of the celebrations. Among the notable participants were Raimati Guria, recognised nationally as the 'Millet Queen of India,' and Pangi Vineetha, recipient of the Andhra Pradesh State Award for excellence in organic farming. Delegates from different regions interacted with them to learn from their experiences in sustainable agriculture practices. Sanjeevini NGO General Secretary Devullu said the Old Seeds Festival aims to conserve traditional food crop seeds.
Time of India
27-04-2025
- General
- Time of India
Andhra Pradesh hosts 2-day indigenous seed festival at tribal hamlet of Dumbriguda mandal in Alluri Sitharama Raju district
VISAKHAPATNAM: A two-day traditional and indigenous seed festival ( Patha Vithanala Pandaga ), aimed at the conservation of native seed varieties and their usage sharing among farmers, commenced at Killoguda tribal hamlet of Dumbriguda mandal in Alluri Sitharama Raju (ASR) district on Saturday, April 26. The festival was organised by the environment protection society " Sanjeevini ". Tribals, farmers, and voluntary organisations from various states—working extensively on seed conservation, organic fertilisers, and natural farming practices—actively participated in the festival. Over 60 stalls showcasing traditional heirloom seeds and indigenous products attracted and impressed the visitors. Farmers and organisations from the Nilgiris (Tamil Nadu), Wayanad (Kerala), Koraput (Odisha), and the Araku and Rampachodavaram regions (Andhra Pradesh) brought indigenous varieties of millets, pulses, paddy, vegetables, and a few others. They displayed the native seeds and products and exchanged traditional knowledge among themselves. The festival commenced with a floral tribute to the late Pachari Ammaji, a key figure in Sanjeevini NGO's earlier initiatives, honouring her contributions to tribal welfare and seed conservation. Following the tribute, a vibrant seed procession was carried out by the villagers of Killoguda, showcasing seeds they carefully preserved. Cultural performances, including the Koya horn and Dhimsa dances by artist groups from Chinturu and Araku regions, added colour and excitement to the celebrations. One of the major highlights of the event was the participation of Raimati Guria, honoured nationally as the "Millet Queen of India," and Pangi Vineetha, recipient of the Andhra Pradesh State Award for excellence in organic farming. Their presence drew special attention, and delegates from different states eagerly interacted with them to learn from their experiences. Addressing the gathering, P Devullu, organiser of the seed festival and secretary of the environment protection society "Sanjeevini," emphasised that the Old Seeds Festival, organised consistently for the past sixteen years, aims to conserve traditional food crop seeds, preserve the rich biodiversity of the Eastern Ghats, and promote sustainable livelihoods for tribal communities. He expressed satisfaction over the overwhelming and growing response, noting how the event evolved from a local initiative involving a few tribal farmers to a national platform with participation from organisations and farmers across the country, he added.
Time of India
26-04-2025
- General
- Time of India
Two-day indigenous seed festival kicks off in Araku
Visakhapatnam: The two-day indigenous seed festival , Patha Vithanala Pandaga , kicked off at Killoguda tribal hamlet in Dumbriguda mandal, Alluri Sitharama Raju (ASR) district, on April 26. The festival, organized by the environment protection society 'Sanjeevini,' aimed to conserve native seed varieties and promote their usage among farmers. The event saw participation from tribals, farmers, and voluntary organizations from various states, including Tamil Nadu, Kerala, Odisha, and Andhra Pradesh. Over 60 stalls showcasing traditional heirloom seeds and indigenous products attracted visitors, who were impressed by the diversity of native seeds and products on display. Farmers and organizations from different regions brought indigenous varieties of millets, pulses, paddy, vegetables, and other crops, which were displayed and exchanged among participants. The festival also provided a platform for traditional knowledge sharing and exchange among farmers and experts. The event commenced with a floral tribute to the late Pachari Ammaji, a key figure in Sanjeevini NGO 's earlier initiatives, honoring her contributions to tribal welfare and seed conservation. A vibrant seed procession was carried out by the villagers of Killoguda, showcasing seeds they had carefully preserved. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Google Brain Co-Founder Andrew Ng, Recommends: Read These 5 Books And Turn Your Life Around Blinkist: Andrew Ng's Reading List Undo Cultural performances, including the Koya horn and Dhimsa dances by artist groups from Chinturu and Araku regions, added color and excitement to the celebrations. The event also drew special attention with the participation of Raimati Guria, honored nationally as the "Millet Queen of India," and Pangi Vineetha, recipient of the Andhra Pradesh state award for excellence in organic farming. Addressing the gathering, P Devullu, organiser of the seed festival and secretary of Sanjeevini, emphasized that the festival aims to conserve traditional food crop seeds, preserve the rich biodiversity of the Eastern Ghats, and promote sustainable livelihoods for tribal communities. He expressed satisfaction over the growing response and noted that the event has evolved from a local initiative to a national platform with participation from organizations and farmers across the country.
