War Impact: Color Lost from Japanese Chips Packets

 

In developed countries like Japan, colors are now disappearing from popular chips packets. Stores are only stocked with black-and-white or gray packets. At first glance, it may seem like they are fake or a big printing mistake. But in fact, it is not a mistake. But why did such colorful chips packets suddenly become black-and-white in Japan?

This decision was taken due to the Iran war. Japan has been facing a severe shortage of some of the main ingredients of ink due to the closure of the Strait of Hormuz. And because of this shortage, Japan's largest chip manufacturer is being forced to use black-and-white packaging instead of colored packets for some of its popular products.

Calbee is mainly known for its bright and colorful potato chip packets. But the company has said that this new rule of black-and-white packets is going to be effective on 14 products of the Calbee company. These new packets will be available in the market from May 25. However, even if the color of the packet changes, the quality and taste of the chips inside will not change. That is, the Japanese will no longer be able to get their favorite chips in the familiar colorful packets for the time being.

The Japanese chip company said in a statement that the war in the Middle East has created uncertainty over the availability of certain raw materials. Therefore, they have taken this exceptional decision to maintain the normal supply of chips in the market. Basically, they are now giving more importance to continuing the production of chips than the color of the packet.

The company has not yet clarified the exact shortage of which ingredient has led to this decision. However, a Japanese government spokesman said that they have no information about any major shortage of ink ingredients nationwide. They believe that the necessary amount of raw materials for Japan are still in stock.

Stir-fried butterbur sprouts and beef in soy sauce

 

Ingredients

* 15 Aralia sprouts

* 150g thinly sliced ​​beef

* 2 teaspoons grated garlic

* A [1 tablespoon sake]

* 0.5 tablespoon soy sauce

* 1 teaspoon granulated bonito stock

* 1 teaspoon salt

* A pinch of salt

* Rice oil: appropriate amount

* Cut off the tough part at the base of the Aralia sprouts and remove the brown part (sheath). Make a cross-shaped incision at the base, add to boiling water with salt, boil for 1 minute, rinse in cold water to cool, and drain in a colander.

* Cut the beef into bite-sized pieces and rub in the garlic.

* Mix together the ingredients for A.

Instructions

* 1. Heat the rice oil in a frying pan, add the beef and stir-fry while breaking it apart.

* 2. Once the color of the whole thing has changed, add the cod and once the oil has coated everything, add A and stir-fry for about a minute and it's done 

Snap pea and egg salad

 

[Ingredients for 2 servings]

* Snap peas: 1 bag (100g)

* Cilantro (Coriander): 1-2 sprigs

* Hard-boiled egg: 1

* Canned tuna: 40g

<Dressing>

* Sweet chili sauce: 2 teaspoons

* Olive oil: 2 teaspoons

* Salt and pepper: a pinch

[Preparation]

* Remove the stems and strings from the snap peas, blanch them in boiling water with a pinch of salt (not included in the ingredients list) for 1-2 minutes, and cut them in half diagonally. Trim the roots off the cilantro and chop roughly.

* Roughly chop the hard-boiled egg. Drain the tuna in a colander.

[Instructions]

1. In a bowl, mix together the ingredients for the dressing. Add the snap peas, cilantro, hard-boiled egg, and tuna, mix well, and serve on a plate.