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California wants to help end the everyday household debate over whether the food in the fridge is still good to eat. Food labels that say “sell by” or “best before” are misleading because ...
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A 14-seat restaurant, [2] [3] Omakase serves Edomae-style sushi, chawanmushi with snow crab, uni, and ikura, nigiri, sea bream, monkfish liver, and mackerel with chive purée. [4] [1] Other dishes include a lobster tamago, wagyu, and red miso soup with clams. [5] Customers can choose the amount of rice they need. [1]
The phrase omakase, literally 'I leave it up to you', [3] is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties. [4] The Japanese antonym for omakase is okonomi (from 好み konomi, "preference, what one likes"), which means choosing what to order. [5]
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The new law "is a monumental step to keep money in the pockets of consumers while helping the environment and the planet,” she added in her statement. The law is set to take effect in July 2026, establishing a new standard for food labeling in California.
The rapid evaporation to the moving air could keep the milk sufficiently cool. [2] Prior to the widespread usage of home refrigeration, iceboxes were used for the cool storage of food items. [5] The California cooler could be used to free up valuable space in the ice box by storing items that did not require as much refrigeration.
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