
4 dead, 38 missing after passenger ship sinks in Indonesia's Bali Strait
The wooden vessel, KM Tunu Pratama Jaya, was traveling from Ketapang seaport in Banyuwangi Regency, East Java, to Gilimanuk seaport in Jembrana Regency on Bali Island when it went down, according to the officials.
"As many as 23 people survived the incident, four were dead, and 38 others remained missing," Vatelehan told Xinhua via phone.
Search and rescue operations have since been launched from both Bali Island and East Java, as the incident occurred near the maritime boundary between the two regions. I Nyoman Sidakarya, head of the Bali Search and Rescue Office, confirmed the joint efforts.
The Banyuwangi Search and Rescue Office deployed more than 20 personnel, along with a rigid inflatable boat and one additional vessel to assist in the operation, Vatelehan said.
"Strong winds, large waves, and powerful currents are currently hampering the rescue efforts," he added.
UNI XC AKT RKM
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Time of India
4 days ago
- Time of India
The right way to eat sushi: How to eat nigiri, sashimi, and rolls and enjoy every bite
Whether it's buttery slices of sashimi, perfectly seasoned nigiri, or vibrant sushi rolls bursting with textures, sushi is more than just food, it's an art form with centuries of tradition. To fully appreciate it, it's necessary to understand the proper way to eat each type, not just for flavor, but out of respect for the craftsmanship behind every bite. From how you handle your chopsticks to the way you dip in soy sauce (yes, there's a wrong way), these details matter more than you might think. But before we get into the nitty gritties, let us understand what sushi is and what are the different types. At its core, sushi refers to vinegared rice paired with other ingredients like raw fish, vegetables, or egg. The roots of sushi go deep — born in Japan as a way to preserve fish, it has evolved into a refined culinary tradition with specific ways to prepare, present, and enjoy each bite. Sashimi Thinly sliced raw (or occasionally cooked) fish or seafood, served without rice. It's all about freshness and purity, typically enjoyed with soy sauce, wasabi, or ponzu. Examples: Sake (salmon), Maguro (tuna), Uni (sea urchin), Unagi (grilled eel), Tako (octopus). Nigiri A hand-formed mound of vinegared rice topped with raw or cooked seafood, sometimes with wasabi in between. Meant to be eaten in one bite. Examples: Ebi (shrimp), Sake (salmon), Hotate (scallop), Tamago (sweet egg). Maki (Makizushi) Sushi rolls made by layering seaweed (nori), rice, and fillings, then rolled and sliced into bite-sized pieces. Examples: Hosomaki(Thin roll with one filling), Tekka Maki(Tuna roll), Futomaki(Thick roll with multiple fillings), Kappa Maki(Cucumber roll) How to eat sushi the right way Eating sushi isn't about strict rules, it's about intention and respect. Here's how to enjoy every bite without overthinking it. Sashimi Sashimi should always be eaten with chopsticks, never your hands. Dip lightly into soy sauce just enough to enhance, not overpower. A small dab of wasabi in the soy sauce is fine. Eat sashimi first if you're ordering multiple types, its clean flavors prepare your palate for the rest. Nigiri Nigiri is ideally eaten with your hands. Flip it upside down so the fish (not the rice) touches the soy sauce. This keeps the rice from falling apart and prevents it from absorbing too much salt. Place the piece in your mouth fish-side down so the flavors hit your tongue first. Don't add extra wasabi unless the chef suggests it, most nigiri already has some. Maki Rolls Use chopsticks or hands — either is fine. For hand rolls, take a bite from one end, then rotate and bite from the other to keep it intact. Rolls are generally dipped lightly into soy sauce, unless they're already sauced by the chef. Avoid piling on ginger or wasabi, they're not toppings. Ginger is a palate cleanser between pieces, not a garnish. Further etiquette tips include: Sushi should be enjoyed immediately after it's served, especially hand rolls, where the nori can become soggy. Chefs prepare sushi as it's meant to be eaten. Asking for more soy sauce or wasabi implies the dish is incomplete. Conversation should be hushed, especially at a traditional sushi bar. Respect the chef and the food. If you're served piece by piece, follow the chef's lead. There's often a reason for the order, from lighter to richer flavors. Light dipping is fine, soaking the rice or fish overwhelms the balance of the bite. Contrary to what some say, drinking sake with sushi isn't a faux pas. It is a personal preference.


United News of India
25-07-2025
- United News of India
CUJ opens PG admission for vacant seats from July 25
Ranchi, July 25 (UNI) The Central University of Jharkhand (CUJ) has opened admissions for vacant postgraduate seats for the 2025-26 session. The registration window is active from July 25 to 31. Admission Cell Chairperson Prof. G.P. Singh said 63% seats were filled in the first round. Now, a second phase has been launched for 11 programmes, including (Geoinformatics, Statistics, Geology, Chemistry), M.A. (English, Public Administration, Political Science, Tibetan), M.P.A. (Theatre Arts, Hindustani Vocal) and Applicants must have valid CUET-PG 2025 scores. Registration fees: ₹800 (UR/OBC/EWS), ₹400 (SC/ST), and ₹200 (PwD and all women candidates). The fee covers up to three programmes and is non-refundable. Those who registered earlier but missed counselling can reapply via a Google Form without fee. Apply at UNI XC GNK


United News of India
24-07-2025
- United News of India
PJTAU to confer degrees on 519 students at 55th convocation on Aug 2
Hyderabad, July 24 (UNI) The 55th Convocation of Professor Jayashankar Telangana State Agricultural University (PJTSAU) will be held on August 2 at the university auditorium in Rajendranagar, according to Registrar Dr Vidyasagar on Thursday. A total of 519 students, including undergraduates, postgraduates, and Ph.D. scholars, will receive their degrees during the ceremony. Of these, 322 are women and 197 are men. The Registrar informed that Dr M L Jat, Director General of the Indian Council of Agricultural Research (ICAR), will attend the event as the chief guest and deliver the convocation address. The convocation will be held under the chairmanship of Telangana Governor and University Chancellor Jishnu Dev Varma. As part of the honours, nine postgraduate and Ph.D. students who have demonstrated outstanding academic performance will be awarded gold medals. In addition, two postgraduate and Ph.D. students will each receive a cash prize of Rs 25,000. Twenty undergraduate students will also be awarded gold medals during the ceremony. Dr Vidyasagar added that students who have applied for the convocation can access important details such as instructions, admit cards, and dress code guidelines on the university's official website: UNI VV ARN