Latest news with #Kosher
Yahoo
2 days ago
- Business
- Yahoo
Eshbal - Reports Results for the First Quarter of 2025
TSXV: ESBL VANCOUVER, BC, June 2, 2025 /CNW/ - Eshbal Functional Food Inc. ("Eshbal" or the "Company")(formerly Hakken Capital Corp. "Hakken") (TSXV: ESBL.V), is pleased to announce that on May 30, 2025, the Company reported the financial results for the quarter ending March 31, 2025, of its recently acquired (the "Acquisition") Israeli wholly owned subsidiary, Eshbal Functional Food (Agricultural Cooperative) Ltd. ("Eshbal Israel"). As previously reported (See Press Release dated April 16, 2025), the Acquisition was completed on April 14, 2025, and the first financial statements to incorporate consolidated statements for both the Company and Eshbal Israel will be for the period ended June 30, 2025. Yuval Levy, Chairman of Eshbal, commented: The first quarter continued with a steady growth of nearly 10% reflecting the continuous trend in consumption of health-oriented food products, including gluten-free items. Eshbal Israel continues to benefit from this trend as a leading player within the Israeli market. Although the Company incurred unusually high, non-operating expenses related to the reverse takeover (RTO) transaction with Hakken, Eshbal Israel still delivered improved financial results, demonstrating the strength and resilience of the company's core business. We are currently in discussions regarding the potential acquisition of a business in Israel, with proprietary know-how and early-stage sales in the health food segment, particularly within the plant-based category. While we believe this opportunity, if completed, could complement our existing capabilities and enhance our product offering as we prepare to enter the North American market. In line with our growth strategy—focused on both organic expansion and strategic M&A—we are also actively engaged in discussions with several parties in Israel and the U.S. whose operations and products, if successfully integrated or acquired, would broaden the company's portfolio and support a faster, more effective entry into North America. There is, however, no assurance that the aforementioned discussions will lead to a finalized transaction." The following are the highlights from Eshbal Israel's financial statements (The following disclosure does not constitute full disclosure of the Company's financial and operational condition and is qualified by, and should be read in conjunction with the Company's condensed interim financial statements and management discussion and analysis for the nine months ended March 31, 2025 and the condensed interim consolidated financial statements for the three months ended March 31, 2025 as well as the standalone financial statements of Eshbal Israel for the period ending March 31, 2025, available at Q1 2025 Financial Highlights (all figures in CDN$) Eshbal Israel delivered strong results for its first quarter, traditionally its strongest period of the year, due to heightened demand for Kosher for Passover and gluten-free products. Even within this seasonal peak, Q1 2025 marked a record-breaking quarter, achieving all-time highs in both revenues and gross profit margins. Revenues: Increased from $3.44 million in Q1 2024 compared to $3.75 million in Q1 2025, representing a 9% increase over the period. Gross Profit: Increased by 21%, rising from $908K in Q1 2024 to $1.098 million in Q1 2025. This improvement reflects not only higher absolute profit but also an enhancement in profitability relative to sales. Gross profit as a percentage of total sales increased from 26% to 29%, indicating improved cost efficiency and stronger operational performance. Operating Profit: Increased from $351 thousand in Q1 2024 compared to $434 thousand in Q1 2025, a 24% increase over the period. with the operating margin improving from 10.2% of total sales in Q1 2024 to 11.5% in Q1 2025 Working Capital: Increased from $1.28 million as of December 31, 2024 compared to $1.63 million as of March 31, 2025 (this does not include proceeds from the financing, which was completed in April 2025 – See Company's press release dated April 16, 2025). About Eshbal:Eshbal Functional Food Ltd. is an Israeli-based food-tech company, originally established in 1940. The company operates a 60,000 sq. ft. state-of-the-art facility in Israel, specializing in the development and manufacturing of advanced "Better For You" food products. Eshbal's product portfolio includes gluten-free, vegan, low-carb, sugar-free, and superfood-based products, as well as a variety of dietary supplements. Eshbal Israel has earned its reputation as an innovative and reliable player in the local functional food industry, with a strong emphasis on quality, health, and consumer wellness. As of April 2025, Eshbal Israel became a wholly owned subsidiary of Eshbal Functional Food Inc., a Canadian public company traded on the TSX Venture Exchange. The combined company is committed to expanding its international footprint and strengthening its position as a global leader in the field of novel and functional nutrition. Eshbal's mission is to improve quality of life through better food choices and accessible functional solutions. Disclaimer: The TSX Venture Exchange Inc., has in no way passed upon the merits of the Company and has neither approved nor disapproved the contents of this press release. This press release contains "forward-looking statements" within the meaning of the securities laws. Words such as "expects," "anticipates," "intends," "plans," "believes," "seeks," "estimates" and similar expressions or variations of such words are intended to identify forward-looking statements. Forward-looking statements are not historical facts, and are based upon management's current expectations, beliefs and projections, many of which, by their nature, are inherently uncertain. Such expectations, beliefs and projections are expressed in good faith. However, there can be no assurance that management's expectations, beliefs and projections will be achieved, and actual results may differ materially from what is expressed in or indicated by the forward-looking statements. Forward- looking statements are subject to risks and uncertainties that could cause actual performance or results to differ materially from those expressed in the forward-looking statements. For a more detailed description of the risks and uncertainties affecting the Company, reference is made to the Company's reports filed from time to time at Forward-looking statements speak only as of the date the statements are made. The Company assumes no obligation to update forward- looking statements to reflect actual results, subsequent events or circumstances, changes in assumptions or changes in other factors affecting forward-looking information except to the extent required by applicable securities laws. If the Company does update one or more forward-looking statements, no inference should be drawn that the Company will make additional updates with respect thereto or with respect to other forward-looking statements. References and links to websites have been provided as a convenience, and the information contained on such websites is not incorporated by reference into this press release. The Company is not responsible for the contents of third-party websites. This press release does not constitute an offer to sell or a solicitation of an offer to sell any of the securities described herein in the United States or elsewhere. These securities have not been, and will not be, registered in the United States Securities Act of 1933, as amended, or any state securities laws, and may not be offered or sold in the United States or to U.S. persons unless registered or exempt therefrom. 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Cision Canada
2 days ago
- Business
- Cision Canada
Eshbal - Reports Results for the First Quarter of 2025
VANCOUVER, BC, June 2, 2025 /CNW/ - Eshbal Functional Food Inc. (" Eshbal" or the " Company")(formerly Hakken Capital Corp. "Hakken") (TSXV: ESBL.V), is pleased to announce that on May 30, 2025, the Company reported the financial results for the quarter ending March 31, 2025, of its recently acquired (the " Acquisition") Israeli wholly owned subsidiary, Eshbal Functional Food (Agricultural Cooperative) Ltd. (" Eshbal Israel"). As previously reported (See Press Release dated April 16, 2025), the Acquisition was completed on April 14, 2025, and the first financial statements to incorporate consolidated statements for both the Company and Eshbal Israel will be for the period ended June 30, 2025. Yuval Levy, Chairman of Eshbal, commented: The first quarter continued with a steady growth of nearly 10% reflecting the continuous trend in consumption of health-oriented food products, including gluten-free items. Eshbal Israel continues to benefit from this trend as a leading player within the Israeli market. Although the Company incurred unusually high, non-operating expenses related to the reverse takeover (RTO) transaction with Hakken, Eshbal Israel still delivered improved financial results, demonstrating the strength and resilience of the company's core business. We are currently in discussions regarding the potential acquisition of a business in Israel, with proprietary know-how and early-stage sales in the health food segment, particularly within the plant-based category. While we believe this opportunity, if completed, could complement our existing capabilities and enhance our product offering as we prepare to enter the North American market. In line with our growth strategy—focused on both organic expansion and strategic M&A—we are also actively engaged in discussions with several parties in Israel and the U.S. whose operations and products, if successfully integrated or acquired, would broaden the company's portfolio and support a faster, more effective entry into North America. There is, however, no assurance that the aforementioned discussions will lead to a finalized transaction." The following are the highlights from Eshbal Israel's financial statements (The following disclosure does not constitute full disclosure of the Company's financial and operational condition and is qualified by, and should be read in conjunction with the Company's condensed interim financial statements and management discussion and analysis for the nine months ended March 31, 2025 and the condensed interim consolidated financial statements for the three months ended March 31, 2025 as well as the standalone financial statements of Eshbal Israel for the period ending March 31, 2025, available at Q1 2025 Financial Highlights (all figures in CDN$) Eshbal Israel delivered strong results for its first quarter, traditionally its strongest period of the year, due to heightened demand for Kosher for Passover and gluten-free products. Even within this seasonal peak, Q1 2025 marked a record-breaking quarter, achieving all-time highs in both revenues and gross profit margins. Revenues: Increased from $3.44 million in Q1 2024 compared to $3.75 million in Q1 2025, representing a 9% increase over the period. Gross Profit: Increased by 21%, rising from $908K in Q1 2024 to $1.098 million in Q1 2025. This improvement reflects not only higher absolute profit but also an enhancement in profitability relative to sales. Gross profit as a percentage of total sales increased from 26% to 29%, indicating improved cost efficiency and stronger operational performance. Operating Profit: Increased from $351 thousand in Q1 2024 compared to $434 thousand in Q1 2025, a 24% increase over the period. with the operating margin improving from 10.2% of total sales in Q1 2024 to 11.5% in Q1 2025 Working Capital: Increased from $1.28 million as of December 31, 2024 compared to $1.63 million as of March 31, 2025 (this does not include proceeds from the financing, which was completed in April 2025 – See Company's press release dated April 16, 2025). About Eshbal: Eshbal Functional Food Ltd. is an Israeli-based food-tech company, originally established in 1940. The company operates a 60,000 sq. ft. state-of-the-art facility in Israel, specializing in the development and manufacturing of advanced "Better For You" food products. Eshbal's product portfolio includes gluten-free, vegan, low-carb, sugar-free, and superfood-based products, as well as a variety of dietary supplements. Eshbal Israel has earned its reputation as an innovative and reliable player in the local functional food industry, with a strong emphasis on quality, health, and consumer wellness. As of April 2025, Eshbal Israel became a wholly owned subsidiary of Eshbal Functional Food Inc., a Canadian public company traded on the TSX Venture Exchange. The combined company is committed to expanding its international footprint and strengthening its position as a global leader in the field of novel and functional nutrition. Eshbal's mission is to improve quality of life through better food choices and accessible functional solutions. Disclaimer: The TSX Venture Exchange Inc., has in no way passed upon the merits of the Company and has neither approved nor disapproved the contents of this press release. This press release contains "forward-looking statements" within the meaning of the securities laws. Words such as "expects," "anticipates," "intends," "plans," "believes," "seeks," "estimates" and similar expressions or variations of such words are intended to identify forward-looking statements. Forward-looking statements are not historical facts, and are based upon management's current expectations, beliefs and projections, many of which, by their nature, are inherently uncertain. Such expectations, beliefs and projections are expressed in good faith. However, there can be no assurance that management's expectations, beliefs and projections will be achieved, and actual results may differ materially from what is expressed in or indicated by the forward-looking statements. Forward- looking statements are subject to risks and uncertainties that could cause actual performance or results to differ materially from those expressed in the forward-looking statements. For a more detailed description of the risks and uncertainties affecting the Company, reference is made to the Company's reports filed from time to time at Forward-looking statements speak only as of the date the statements are made. The Company assumes no obligation to update forward- looking statements to reflect actual results, subsequent events or circumstances, changes in assumptions or changes in other factors affecting forward-looking information except to the extent required by applicable securities laws. If the Company does update one or more forward-looking statements, no inference should be drawn that the Company will make additional updates with respect thereto or with respect to other forward-looking statements. References and links to websites have been provided as a convenience, and the information contained on such websites is not incorporated by reference into this press release. The Company is not responsible for the contents of third-party websites. This press release does not constitute an offer to sell or a solicitation of an offer to sell any of the securities described herein in the United States or elsewhere. These securities have not been, and will not be, registered in the United States Securities Act of 1933, as amended, or any state securities laws, and may not be offered or sold in the United States or to U.S. persons unless registered or exempt therefrom.
Yahoo
6 days ago
- Health
- Yahoo
Fire up the grill for these sizzling summer recipes
(WGHP) — Fire up the grill and cook your whole meal. Summer's grilling season so on this Recipe Wednesday, Chef Al Romano from GTCC's Culinary School shows us how to cook everything on the grill, from the fruit and vegetables to the meat, even pizza. Juice of 1 lime 1/4 cup honey 1 tbsp olive oil Small watermelon, cut into 1-inch-thick wedges Freshly torn mint leaves, for serving Flaky sea salt, for serving 1. Place the watermelon in vacuum-sealed bags 2. In the mixing bowl, add honey, lime, olive oil, and marinade. Add two bags and vacuum seal. If you don't have a vacuum sealer, just use freezer bags and place them in the refrigerator for a few hours. This will help intensify the flavors. 3. Heat grill or grill pan to medium heat. 4. When ready to grill, remove watermelon from bags, place them on a tray and brush them with the marinade from the bag 5. Place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side. 6. Sprinkle with mint and flaky sea salt and serve. Four Servings For the sweet potatoes 2 pounds sweet potatoes 3 to 4 tablespoons extra virgin olive oil Kosher salt For the dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon lime zest or lemon zest 2 tablespoons fresh lime or lemon juice 1/4 cup extra virgin olive oil Pinch salt Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Make the cilantro lime dressing: Combine all of the dressing ingredients in a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is. Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot. YIELD: 4 servings 4 medium ears of corn (silks removed and peeled) Melted butter, olive oil spray optional (salt to taste) Method 1: Juicy and Moist (In the Husk) Prepare the corn: Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks. Soak the corn: Soak the corn in cold water for about 15-30 minutes before grilling. Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes. Season the corn (optional): Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill. Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving. Method 2: Charred and Smoky (without the Husk) Preheat the grill: Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes. Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel. Season the corn: Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance. Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving. Yield: Two grilled pizzas Pizza Dough: 1 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 pinch white sugar 3 ⅓ cups all-purpose flour 1 tablespoon olive oil 2 teaspoons kosher salt 2 cloves garlic, minced 1 tablespoon chopped fresh basil Garlic Oil: ½ cup olive oil 1 teaspoon minced garlic Pizza Toppings: ¼ cup tomato sauce, divided 6 oz fresh mozzarella cheese or fresh, divided 4 tablespoons chopped fresh basil, divided Gather all ingredients. Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Mix in flour, 1 tablespoon olive oil, and salt until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place the dough in a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave. Preheat an outdoor grill for high heat; brush the grate with garlic oil. Make pizzas: Punch down the dough and divide it in half. Form each half into an oblong shape, 3/8 to 1/2 inch thick. Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush garlic oil over the crust. Top with 1/2 of each of the following: tomato sauce, cheese, topping of your choice and basil. Close the lid and cook until the cheese melts. Remove from the grill and set aside to cool for a few minutes. Repeat with the second piece of dough. Servings: 6 Cook: 10 minutes Marinating: 10 minutes Ready in: 25 minutes This grilled salmon is one of the best salmon recipes I have tried and it only takes FIVE ingredients. Bonus: There is minimal prep and minimal cleanup. 3 lb. side of salmon, skin on 3 tbsp soy sauce 2 tbsp dijon mustard 1 1/2 tsp minced garlic (1 large clove) 1/3 cup olive oil, plus more for brushing the grill 1 tbsp minced parsley (optional, for looks) Lay the salmon skin side down on a cutting board and cut the salmon crosswise into 6 equal portions. Transfer to a 13 by 9-inch baking dish, skin side down. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together). Set aside about 2 tbsp of the marinade mixture, then spoon and spread the remaining mixture over the salmon, let rest at room temperature for 10 minutes. Meanwhile, preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness. Remove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon. Serve warm, garnished with parsley if desired. Notes: If you do not have a grill, you can likely bake the salmon at 400°F for 10 to 15 minutes instead. There is no need to remove the salmon skin beforehand. It is safe to eat and tastes delicious! Grilled salmon pairs nicely with grilled corn on the cob, black bean and corn salad, a simple side salad, and so much more. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Boston Globe
27-05-2025
- General
- Boston Globe
Fresh mint stars in bulgur, pea, and noodle spring recipes
Toasted Bulgur With Tomato and Mint Makes 4 servings The Armenian bulgur salad called eetch is reminiscent of tabbouleh, but it's grain-centric rather than herb-forward. It inspired this tomatoey bulgur side. We build flavor into the dish in a couple of ways. We toast the bulgur—make sure to use coarse bulgur, not fine—to accentuate its sweet, wheaty notes. Then we brown the tomato paste for deeper color and greater flavor intensity. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up To make this more substantial, we like to stir blanched green beans into the finished bulgur and finish it with any or all of the optional garnishes. Advertisement 1½ cups coarse bulgur 3 tablespoons extra virgin olive oil 1 medium red bell pepper or 2 medium wax peppers, stemmed, seeded, and finely chopped 3 medium garlic cloves, minced Kosher salt and ground black pepper ¼ cup tomato paste 1 teaspoon Aleppo pepper or sweet paprika Advertisement ¾ cup lightly packed fresh mint or fresh flat-leaf parsley or a combination, finely chopped Optional garnish: Pomegranate molasses, or finely chopped walnuts, or crumbled feta cheese, or a combination In a medium saucepan set over medium heat, toast the bulgur, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer to a small bowl and set aside. In the same pan now set over medium-high heat, warm the oil until shimmering. Add the bell pepper, garlic, ¾ teaspoon salt, and ½ teaspoon black pepper; cook, stirring occasionally, until tender, about 2 minutes. Add the tomato paste and Aleppo pepper, then cook, stirring, until the paste browns and slightly sticks to the pan, 1 to 3 minutes. Stir in the bulgur, then add 2¼ cups water. Bring to a boil, then cover, reduce to medium-low, and cook without stirring until the bulgur has absorbed the liquid, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Transfer the bulgur mixture to a wide, shallow bowl and cool until warm, about 5 minutes. Stir in the mint, then taste and season with salt and black pepper. Garnish with the molasses, walnuts, and/or feta, if using. Serve warm or at room temperature. Charred Snap Peas With Radishes, Mint, and Lemon Joe Murphy Charred Snap Peas With Radishes, Mint, and Lemon Makes 4 servings Peas and mint are a classic combination. In a recipe from their book Bestia: Italian Recipes Created in the Heart of L.A, Ori Menashe and Genevieve Gergis, chef/owners of Bestia restaurant in Los Angeles, opt for sweet, crisp sugar snap peas instead of English peas, and they cook them quickly in a hot skillet before finishing them with a generous amount of fresh mint. We do the same, but also add sliced radishes for peppery notes and vibrant color, as well as a dose of lemon juice to perk up the flavors. This is a perfect side for just about any type of grilled or roasted meat or fish. Advertisement Don't forget to remove the fibrous string, if present, from the snap peas. Stringless varieties of snap peas need only to have their stem ends trimmed. 1 tablespoon grape-seed or other neutral oil 3 medium garlic cloves, smashed and peeled 1 pound sugar snap peas, trimmed, strings removed, if present Kosher salt and ground black pepper 3 radishes, trimmed and thinly sliced into rounds ½ cup lightly packed fresh mint, torn, divided 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice Flaky sea salt, to serve (optional) In a 12-inch cast-iron or other heavyweight skillet set over medium-high heat, combine the oil and garlic. Cook, occasionally turning the garlic, until the cloves are golden brown and fragrant, 2 to 3 minutes. Add the snap peas and a pinch each of salt and pepper; cook, stirring often, until the peas are charred in spots, 4 to 5 minutes. Remove the pan from the heat. Remove and discard the garlic, then stir in the radishes, half of the mint, and the lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with the lemon zest, remaining mint, and flaky salt (if using). Cambodian-Style Rice Noodle Salad With Shrimp, Cucumber, and Herbs Connie Miller Cambodian-Style Rice Noodle Salad With Shrimp, Cucumber and Herbs Makes 4 to 6 servings This noodle salad is a version of one we tasted in Cambodia. Vegetables, herbs, and chopped peanuts add tons of color and texture to tender rice vermicelli noodles. We like the salad best with a combination of cilantro, mint, and basil, but it's still delicious made with only one herb. And if you like, omit the shrimp or substitute 2 cups shredded cooked chicken. Advertisement Cambodia is famous for its Kampot pepper—here we use a generous measure of ground black pepper plus a fresh chili to add multilayered spiciness to the savory-sweet dressing. Don't bypass the step of rinsing the noodles; it prevents them from sticking together and overcooking. It also cools them down quickly for the salad. If your noodles are long, use scissors to cut them down to a manageable size. 8 ounces rice vermicelli 1 English cucumber, halved lengthwise, seeded, and thinly sliced into half moons 1 medium shallot, halved and thinly sliced Kosher salt and ground black pepper 1 cup roasted peanuts, finely chopped 6 tablespoons lime juice 1 Fresno or Thai chili, stemmed, seeded, and minced 3 tablespoons fish sauce 2 tablespoons packed brown sugar 1 pound cooked shrimp, roughly chopped 1½ cups chopped fresh cilantro, mint, and/or basil Bring a large pot of water to a boil. Add the noodles and cook until tender, 2 to 3 minutes. Drain in a colander, then rinse under running cold water, tossing, until fully cooled. Drain again. Use kitchen shears to snip the noodles in several places to cut them into shorter lengths. Transfer to a large bowl; set aside. In the colander, toss the cucumber and shallot with 1 teaspoon salt. Let drain in the sink for about 5 minutes. In a small bowl, stir together the peanuts, lime juice, chili, fish sauce, sugar, and 2 teaspoons pepper. Add the cucumber-shallot mixture, shrimp, and cilantro to the bowl with the noodles. Add the dressing and toss well. Advertisement Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to Send comments to
Business Wire
23-05-2025
- Business
- Business Wire
Marumatsu Reimagines Everyday Tea Culture with Renewed "san grams Sangram" Brand
KIKUGAWA, Japan--(BUSINESS WIRE)--Marumatsu, a heritage tea company with over 120 years of history, is proud to announce the renewal of its 'san grams Sangram' brand. Based in one of Japan's most renowned tea-growing regions, Marumatsu remains devoted to enriching daily life through tea. The renewed brand offers a fresh vision for enjoying tea in a way that connects tradition with the rhythm of modern living. The concept of 'New Everyday Tea' encourages people to rediscover the calming ritual of brewing tea. While bottled tea is convenient, it often lacks the sensory depth and emotional comfort of hand-brewed tea. Marumatsu invites people to make tea a small but meaningful part of their day, bringing moments of calm and connection. At the heart of the brand renewal is the reopening of San Grams Kikugawa, the flagship store. The space brings together a café for relaxed tea enjoyment, an area for deeper cultural immersion, and a shop offering premium teas and carefully selected utensils. Visitors can explore deep-steamed and organic teas, single-origin leaves, and international selections, with staff providing guidance on ideal brewing methods for each type. The store's name, Sangram, refers to the three grams of tea typically used to make one cup. From this small amount, a rich experience is created. The brand reflects the idea that even a brief tea moment can nourish the heart and strengthen personal connections. San Grams also introduces two unique approaches to tea culture: Chamegoto: A casual, contemporary style of tea that incorporates herbs, flavor blends, and pairings with sweets and foods. Chagoto: A deeper, more traditional experience rooted in Japanese tea ceremony and etiquette. Both approaches aim to make tea accessible and relevant in daily life. Marumatsu is also committed to sustainability and community. The company collaborates with growers to create safe, high-quality products, promotes organic tea farming, and contributes to regional export initiatives. Donations to Kikugawa support projects that encourage international demand for Japanese teas. With advanced quality control systems and certifications including JAS Organic, FSSC 22000, Rainforest Alliance, Kosher, and Halal, Marumatsu remains a trusted name in tea. Its tea masters have received multiple awards, including national honors and international competition prizes. San Grams Store Information Location: 1-1 Horinouchi, Kikugawa-shi, Shizuoka 439-0006, Japan Business Hours: 10:00 to 18:00 Café Hours: 10:30 to 17:30 (last order at 17:00) Closed on Wednesdays Phone: +81 537-36-1201 Website: Reservations required for tea ceremonies. About Marumatsu Founded in 1899, Marumatsu blends long-standing tradition with modern techniques to produce exceptional Japanese teas. Located in Kikugawa, Shizuoka, the company continues its founding mission to connect people, nature, and heart through the culture of tea.
