One of the three foreign-owned supermarkets in a row, each with its own unique characteristics. They offer great deals like three Chichibu cucumbers for 139 yen and a bunch of cilantro for 100 yen. This particular store has the most variety of spices among the three! There are so many different products available, and with Japanese labels, it's easy to understand and exciting to explore. I couldn't capture everything, but I bought some salted eggplants with chili peppers that caught my eye. Spicy and salty, perfect for enjoying with a drink! I wonder how I should cook and enjoy it (*^^*)

I bought 4 bags of Gnetum seeds because I fell in love with them. The cashier asked me, "How do you eat these?" I told him to fry them in oil. He was from Bangladesh. Gnetum seeds are a food from Indonesia, they are hard and flat. It's understandable if he didn't know.

This time I bought Murukku. The ingredients are rice, palm oil, chickpeas, salt, sesame, ajwain, black pepper, red chili spiral Indian snack. Ajwain is doing a great job! Sesame is supporting it. It has a crunchy texture. A little oily. There were 14 pieces in the pack. Thank you for the meal~.

This time, I tried the "Mixed Fruit Chips" that I was curious about, and repurchased the "Unpin Bilinjou" that I bought last time. This is actually my third bag of Unpin Bilinjou. I've been frying them little by little and enjoying them crunchy. The Mixed Fruit Chips VACUM FRID MIX FRUIT CHIPS ingredients are banana, sweet potato, taro, jackfruit, pineapple, and vegetable oil. I was curious about what vegetable oil is, so I peeled off the Japanese label. The ingredients are Banana 40%, Sweet potato 36%, Taro 10%, Jack-fruit 8%, Pineapple 4%, and palm oil. The Japanese labeling is quite rough. I didn't know what the vacuum fry method was, but it seems to be a method of "creating an environment where moisture evaporates easily by vacuuming (depressurizing) the fryer, and efficiently drying and cooking at low temperatures using oil as a heat medium." As for the taste, the banana has the aroma and sweetness of banana. The sweet potato has a slightly exotic flavor, maybe due to the palm oil. The taro has more of a distinct flavor than the sweet potato. The jackfruit is the most tropical. The pineapple has that unique sweet and sour taste. All of them had a crunchy texture. I might buy them again sometime. Thank you for the meal!

MM Mart, a Myanmar halal food store that used to be on the second floor of a building near the south exit of Otsuka Station, has relocated to the north exit. The new location is on the right side of the shopping street in front of Kasutamandappu, before Mitho Nepali Indian Restaurant & Bar. At first, I thought it was a new store, but the new store at the north exit is on the first floor. It is easy for anyone to recognize it as an Asian food store at a glance, and it seems more inviting for the average person to walk in. The new store is larger than the one at the south exit, with a wider variety of products. Near the entrance, there were Pringles-like packaged papad chips in three different flavors, which was interesting. After browsing through the store, I chose Emping Belinjo for 400 yen and Kerupuk Udang for 600 yen. Both are fried crackers, and the latter is a shrimp cracker. There were several types of shrimp crackers, but I chose this one because it did not contain additives in the ingredients. The ingredients for the shrimp cracker are shrimp, tapioca starch, sugar, egg, and salt. The Emping Belinjo is described on the back of the package as a cracker made from crushed Gnetum seeds with a slight bitterness. It is recommended to fry it in oil and sprinkle salt on top. The ingredients are Gnetum seeds. Upon researching, I found out that Gnetum, also known as the "tree of life" in Indonesia, is a fruit that is rich in resveratrol, a polyphenol that helps prevent aging. The seed part accounts for about 10% of the weight of resveratrol. Isn't that amazing? I fried both crackers. The Emping Belinjo expands significantly when put in the frying oil. It has a slight bitterness and tastes great with salt sprinkled on top. It has a satisfying crunch. The shrimp cracker, on the other hand, expands to almost three times its original size when fried. It has a light and crispy texture. Both have a unique taste and texture that could easily become addictive. I'm sure I'll be going back for more.

This time, I bought coconut crackers. They were made in Vietnam and the main ingredients were rice flour, coconut, and sugar. They contained artificial flavoring. Surprisingly, they were individually wrapped in packs of four. The taste was somehow nostalgic, with a sweet coconut flavor. They were quite delicious.