davidanugraha/M4-RAG huggingface dataset:
Law Garden

Law Garden, officially Sheth Motilal Hirabhai Park, is an urban park in Ahmedabad, Gujarat, India. It was redeveloped in 1997. There is a street market of handicraft goods, street food and other goods along the walls of the garden. The street market was revamped in 2020.
Law Garden is situated on Final Plot No. 430 of Ellisbridge Town Planning Scheme No. 3. The location was a vast triangular open space opposite Gujarat Law Society (GLS) in Navrangpura ward of West Zone of the city. It was later developed in a public park.
The garden gets its name from nearby Law College. It is surrounded by roads on all sides. On the north side, Municipal Commissioner's and Mayor's Bunglows are located while Law College and C. G. Road are on the west. British Library, Ellisbridge Gymkhana, Institute of Engineers of India and a state art gallery Ravishankar Raval Kala Bhavan are on south side.
In 1995, the municipal commissioner of Ahmedabad Municipal Corporation proposed the redevelopment of the park under public-private partnership. The redevelopment was funded and carried out by Saumya Constructions, a construction company of Ashima Group. The agreement was signed in October 1995. Kamal Mangaldas served as the architect of the project and the garden was handed over formally in September 1995. The project was completed in 1997 which cost about ₹80 lakh (equivalent to ₹4.1 crore or US$480,000 in 2023). The agreement was extended in October 2000 for five more years.
The garden is spread over an area of 10.16 acres (41,100 m). It has landscaping and lawns, large number group benches, children playing area, small pond, fountains and 855 metres (2,805 ft) long jogging track.
The informal market outside and along the garden wall is popular local tourist attraction. In morning, the street food market catering morning walkers and joggers of the garden is setup. On sidewalks of the road, a handicraft market operates selling clothing, jewelry and artifacts throughout the day. In the evening, the road at the side of the garden is filled with street hawkers selling a variety of food items and other goods. This eatery market, locally known as Khau Gully, was revamped and opened to public in 2020 as Happy Street.
XPeng X9

The XPeng X9 (Chinese: 小鹏X9; pinyin: Xiǎopéng X9) is a battery electric luxury minivan manufactured by Chinese electric car company XPeng.
The XPeng X9 sits on the SEPA 2.0 platform with three rows and 7 seats in a setup of 2-2-3. The drag coefficient is 0.227 Cd. The XPeng X9 battery options include a 84.5 kWh lithium iron phosphate (LFP) battery pack supplied by Eve Energy and a 101.5 kWh ternary NMC battery pack from CALB. The XPeng X9's SEPA 2.0 platform supports 800V charging enabling adding 300 km (186 mi) of range within 10 minutes of charging time. Depending on different battery and electric motor combinations, X9 has 610 km (379 mi), 640 km (398 mi), or 702 km (436 mi) of CLTC range.
The right-hand drive version of the X9 debuted at the 2025 Singapore Motorshow on January 9th.
On 17 May 2024, the XPeng X9 made its official debut in Hong Kong alongside the XPeng G6 crossover SUV. It has support for Cantonese voice recognition, and deliveries commenced in mid-2024.
On 22 February 2025, XPeng held a ceremony commemorating the shipment of 300 right-hand drive X9s to Thailand, the first shipment to international markets for the X9.
The X9 debuted for the Singapore market at the 2025 Singapore Motorshow on 9 January 2025, with orders opening later the same month. It is available exclusively with the front-wheel drive powertrain, with the same two battery options achieving 480 and 575 kilometres (298 and 357 mi) on the WLTP cycle.
The X9 was launched in Malaysia on 5 March 2025, with three variants: the Standard Range 2WD Pro, the Long Range 2WD Pro, and the Long Range 2WD Pro Plus.
The X9 achieved a five-star rating in China's C-NCAP safety testing, scoring 86.6% overall. The tested model was the top trim with the larger battery and front-wheel drive powertrain, and was equipped with the optional XNGP urban NOA system featuring two LiDARs and two Nvidia Orin X SoCs. In the subcategories, it scored 86.18% on occupant protection, 69.92% on pedestrian protection, and 97.68% in active safety, which is the second highest score in the category behind the Aito M9.
Multigrain bread

Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. Rye and sourdough multigrain breads are additional varieties. Preparations include 7-grain and 9-grain bread, among others.
Multigrain bread may be prepared using whole, unprocessed grains, although commercial varieties do not necessarily always contain whole grains.
Whole grain multigrain breads contain a dietary fibre content of up to four times greater than white breads and may also contain more vitamins and protein compared to white bread. Multigrain breads also provide complex carbohydrates.
Multigrain bread is commercially mass-produced and marketed to consumers. Some commercial varieties are prepared using 100% whole grain flour. Between 1989 and 1994 in the United States, multigrain bread was "one of the fastest growing markets within the bakery sector".
A 4,000-year-old Mesopotamian recipe for brewing beer from multigrain loaves of bread mixed with honey is the oldest surviving beer recipe in the world. The Brussels Beer Project microbrewery in Belgium has developed an amber beer with a 7% alcohol by volume named Babylone that incorporates this recipe using leftover, unsold fresh bread donated by supermarkets.
Bun kebab

Bun kebab (Urdu: بَن کباب) or anda shami (Urdu: انڈا شامی) is a sandwich that originated in Pakistan, but is now popular all throughout South Asia. Bun kebabs are a signature in Pakistani metro cities like Karachi and Lahore, but they can be found all over Pakistan. Bun Kebab vendors are scattered all across Karachi, vendors on Burns Road being particularly famous, and imitated by frozen bun kebabs sold in South Asian supermarkets across the world. In India, it is eaten as a regular street food, specifically, in the Indian cities of Bhopal, Lucknow, and Hyderabad; it is especially popular with Indian Muslims, the dish is eaten late-night during Ramadan. Bun kebabs are usually sold from roadside stalls, side street vendors, and fast food restaurants. They are also commonly known as anday wala burger. A ‘fried’ version of the bun kebab is popular in Lahore, known as ‘bun plaster’ due to copious amounts of butter and super tender or paste-like kebab mixture used in it. Bun kababs are usually eaten as a main course or snack.
The origins of the bun kabab trace back to Karachi during the 1950s, however its exact inception is debated. Some claim that Haji Abdul Razzak introduced the sandwich as a quick meal for workers in 1953. Another claim is that the bun kebab evolved from the vada pav, a fast food style sandwich native to the Indian city of Mumbai. A third view is that it was first found outside the Khayam Cinema as a food made primarily for moviegoers.
After the initial emergence of the bun kabab, new patty variations rose to popularity, including dal patties and shami kebab.
A bun kabab consists of a shallow-fried spicy patty called shami kebab, onions, and chutney. The chutney is made up from tamarind (imli), salt, cumin powder, whole red chillies, and/or raita in a grilled bun.
Bun kabab patties are typically composed of ground beef or mutton, ground lentils, powdered cumin seeds, and an egg batter. Although they can be vegetarian. The patties are fried in ghee or oil. A bun kabab can also be served with a fried egg or omelette and topped with tomatoes, cucumbers, or onions.
The patty, shami kabab, can be made of chicken, beef, mutton, potato (aloo wala), egg (anday wala), or lentil (daal). The beef and egg recipe is the most popular, especially among street vendors.
Food mill

A food mill (also called passatutto, purée sieve, moulinette, mouli légumes, passe-vite, or triturator) is a food preparation utensil for mashing and sieving soft foods invented in Brussels in 1928 by Victor Simon. Typically, a food mill consists of three parts: a bowl, a bottom plate with holes like those in a colander, and a crank fitted with a bent metal blade that crushes the food and forces it through the holes in the plate. The bottom plate may be a permanent part of the device, or interchangeable plates with different hole sizes may be supplied. Three corrugated feet on the base, or two ears on the rim plus the handle, fit on the rim of a cooking pot and hold the mill in position over it.
Food mills are usually made of stainless steel or aluminum. The bowl may be plastic, particularly for smaller sizes marketed for preparing baby food. Older "heirloom" utensils were usually made from tinplate.
This piece of kitchen equipment, of long-proven efficiency, bridges the gap between a sieve (or tamis, china cap, or chinoise) and the electric blender or food processor. Its function is similar to that of a potato ricer or "hob" type of spätzle maker.
Uses of a food mill include removing the seeds from cooked tomatoes, removing pulp or larger pieces from foods (creating apple jelly or any type of purée), and making mashed potatoes or spätzle. A metal sieve used with a wooden spoon or pestle may be found more effective for puréeing fibrous foodstuffs such as marmalade oranges.
Grain bin

Grain bins are bulk storage structures for dry wheat, soybean, maize, oats, barley and more. Grain bins are cylinders made of corrugated sheets or sheet metal with a coned metal roof that has vents. The floors of grain bins have aeration systems to keep good air flow through the stored products and keep it at a good temperature and humidity level to prevent spoilage. At the top of each grain bin there are tubed conveyors to transport the grain. The grain bin sits on top of a strong concrete base to help the structure withstand high winds and the massive weight from the grain.
Grain bins differ from farm silos which usually store foraged silage for animal feed and are made of concrete. Silos have no ventilation system promoting fermentation of the grain product. Silos typically have a domed roof with no conveyors.
Corn is typically stored around 15% wet basis and soybean around 13%. The cold winter months are ideal for storing crops because of the low humidity levels, temperature, and pest problems. Storing grain in the bins for more than six months into the spring and summer means they will have to be aerated more then to keep the temperature and humidity down.
Grain bins typically have grain dryers next to them which heat the grain to lower moisture content before storage within in the bins. Applying too much heat to the grain when attempting to lower moisture content can cause shrinkage which cuts into profits. Some farms have small grain bins and a dryer to lower moisture content before they sell to a larger local commercial grain bin.
When grain is harvested from a farm with a Combine harvester the combine typically loads the grain into a grain cart, which then unloads it into a grain hopper trailer, gravity wagon, or dump truck to be hauled to the local grain bin. The commercial grain bin operator then sells the commodity at an opportune time and it is then transported, with a grain hopper trailer or dump truck, to a grain elevator to be put on a barge or grain train, if the grain bin isn't already at the grain elevator site.
Kue talam

Kue talam marupokan ciek dari banyaknyo makanan kampuang nan ado di Sumatera Barat, bahkan di daerah-daerah lain di Indonesia. Rasonyo manih jo legit. Pado bulan puaso, kue talam tamasuak jinih makanan untuak babuko puaso nan cukuik banyak paminatnyo. Bahan baku pambuek kue talam ko umumnyo iolah barasa dari tapuang, contohnyo tapuang bareh, tapuang ubi, tapuang sagu. Tapuang-tapuang iko tamasuak kadalam nan karbohidratnyo nan randah.
Bahan-bahan untuak mambuek kue talam tadiri dari ubi parancih, tapuang sagu, tapuang bareh, gulo, santan, jo garam. Mulonyo abuih ubi sampai ampuak jo ditumbuak sampai aluih. Ubi nan digunoan bisa ubi parancih, ubi kuniang, atau ubi ungu. Sudah tu campuan bahan-bahan tadi ka ubi nan alah dialauihan. Diaduak sampai tacampua. Salanjuiknyo abuih adonan tadi sampai masak.
Meses

Meses, meises, atau cokelat bareh adolah taburan manih barupo butiran-butiran cokelat nan biaso digunoan sabagai kawan makan roti, panghias dan penambah raso pado kue bolu, roti tawar, kue tarang bulan, donat dan es krim.
Di Amerika Sarikat, meses disabuik sprinkles, dan di daerah ajak di New England, Amerika Sarikat dikana sabagai jimmies. Cupcake dangan taburan meses warano-warni populer sabagai kue ulang taun anak-anak di Amerika. Di Australia dan Selandia Baru, tadapek varian sajinih dari roti meses nan disabuik fairy bread. Umumnyo meses pado roti biaso bawarno coklat kaitaman dan babantuak garih luruih, sadangkan meses pado fairy bread bawarno warni dan bantuaknyo bulek.
Kato meses dipicayo baâsa dari muisjes, jinih lain dari meses nan tabuek dari adas manih dan gulo dan memang punyo bantuak nan sarupo jo meses.
Teori lain mangatoan, urang Indonesia nan mangonal hagelslag dari urang Balando sulik manyabuik kato "hagelslag". Kabatulan meses ko banyak disuko gadih-gadih ketek Balando (meisje) sahinggo kawan makan roti iko ikuik disabuik meisje. Pangucapan "meisje" manghasilkan babarapo variasi ejaan: meses meises, mises atau meisyes.
Padamaran

Padamaran adolah salah ciek kue tradisional Melayu Jambi. Kue iko tamasuak makanan sampingan karano dimakan tidak diwakatu paruik lapa.Padamaran ko makanan khas yang biaso ado katiko bulan Puaso atau bulan Ramadhan. Indak ado yang tahu sacaro tapek adonyo hubungan antaro makanan iko jo bulan Puaso, tapi sacaro fungsi Padamaran dianggap mampu malapeh raso latiah karano manahan lapa jo auih katiko puaso.
Walaupun masyarakat Melayu Jambi manganggap Padamaran itu adolah makanan khas daerah inyo, tapi makanan tu dikenal juo dek urang di daerah-daerah lain, seperti di Palembang. Malah ado salah ciek dusun di daerah Palembang ado nan banamo Dusun Padamaran. Karano itu, ado nan bapandapek bahwasanyo kue Padamaran itu barasa dari Kebudayaan urang Padamaran di daerah Palembang.
Bareh, Daun Pandan, Gulo Aren dan daun pisang untuak tampek.
Katan sarikayo

Katan sarikayo adolah salah satu kudapan dari Minangkabau. Kudapan ko masih banyak tasuo di pasa-pasa atau kadai-kadai makanan di Sumatera Barat. Bahan utamo pambuek kudapan ko adolah sipuluik jo gulo saka. Salain sabagai kudapan harian, katan sarikayo dijadikan pulo makanan nan diidang pado alek-alek adat..
Katan sarikayo biaso dimakan lansuang atau digabuang jo lamang . Dulu, katan sarikayo hanyo disajikan di bulan Ramadan sarato di alek-alek adat . Kini katan sarikayo dapek ditasuo di mano sajo di Sumatra Barat dan dapek dikudok bilo-bilo katuju.
Bahan-bahan nan digunokan untuak mambuek katan sarikayo antaro lain:
Mambuek Katan Sarikayo di YouTube
Kue sapik

Kue Sapik adolah sabuah makanan tradisional babantuak kue kariang nan caro mambueknyo disapik dalam sabuah cetakan sapik. Makanan ko tabuek dari tapuang bareh, talua, gulo pasia, santan, jo bubuak kulik kayu manih. Ado juo nan tabuek dari tapuang bareh itam, sainggo rononyo coklat kaitaman. Sasudah dipanggang dalam cetakan, kue lansuang dilipek sabalun inyo kariang.
Kue ko biaso disuguahkan satiok hari gadang sarupo hari rayo Idul Fitri jo Idul Adha. Kue sapik dek urang Minang alah manjadi makanan wajib nan musti ado satiok hari rayo. Salain di Sumatera Barat, kue sarupo ko ado pulo di daerah lain. Kue ko biaso ditamukan di Indonesia, Singapura, Malaysia, jo Brunei.
Namonyo diambiak dari caro mambueknyo dimano adonan ka disapik di antaro duo bilah logam cetakan, nan babantuak pangapik. Panamoan kue ko babeda di tiok daerah. Di daerah Jawa, kue sarupo ko biaso disabuik Kue Sepit jo Kue Semprong (aratinyo tabuang atau guluangan).
Pabedaan antaro kue sapik jo kue semprong adolah dari bantuaknyo sajo. Kue semprong biasonyo babantuak guluangan, sadangkan bantuak kue sapik biasonyo segitigo nan dilipek. Kini lah ado variasi dari kue semprong. Kue semprong tradisional isinyo balubang, namun pado variasi baru diagiah tambahan isi sarupo cokelat atau keju.
Nagara-nagara Malayu lainnyo sarupo Malaysia, Singapura, jo Brunei, biaso manyabuik kue ko Kuih Apit-Apit, Kuih Sepit, atau Kuih Kapit.
1. Kocok talua sampai tacampua marato. Campuan gulo pasia, tapuang bareh, jo garam. Masuakan talua nan alah dikocok, dikacau sampai rato.
2. Agiah santan saketek-saketek, samantaro dikacau jo pangaduak kawek sampai adonannyo licin. Tambahan kayu manih, diaduak-aduak.
3. Angekan cetakan kue sapik nan alah dilumuri margarin. Tuang adonan kadalamnyo sajumlah 3 sdm.
4. Panggang sampai masak sambia sakali-sakali dibaliakan.
5. Sasudah dipanggang, adonan sagiro dilipek atau diguluang sabalun mangariang.
Kambang loyang

Kambang loyang adolah salah ciek kue tradisional asal Minangkabau nan labiah dikanal jo namo "Kamaloyang" karano diucapkan sacaro capek. Raso dari kambang loyang ko ado duo jinih, manih nan barasa dari gulo, asin nan dalam pembuatannyo indak pakai gulo.
Mambuek lambang loyang mambutuhan bahan nan murah didapekan, yaitu tapuang bareh 350 g, santan karambia 450 ml, gulo pasir 100 gr, adas manis1 sdt, garam jo minyak goreng sacukuiknyo. Caro mambueknyo yaitu, sadonyo bahan nan ado dicampur salain minyak goreng, hinggo tacampur rato sarato adonan encer. Salanjuiknyo, adonan digoreng sampai berwarna coklat manggunoan cetakan babantuak bungo kambang jo limo kalopak. Satalah kue bawarno coklat, mako kue alah bisa diangkat, lalu ditiriskan.
Mambuek kambang loyang ko mambutuhkan wakatu nan cukuik lamo, karano kurang labiah untuak 1kg bahan nan digunoan, mambueknyo sampai 2 jam. Hal iko karano alaik nan digunoan untuak mambuek kue masih sederhana.
Kue Singgang

Kue Singgang, Kue bika, atau kue baka marupuoan makanan tradisional Minangkabau, Sumatera Barat. Walaupun disabuik jo kue bika namun kue bika asa Minangkabau ko bebeda jo kue bika nan ado di kota Medan. Pambedanyo talatak pado caro pangolahannyo, kalau kue bika asa Sumatera Barat diolah jo caro dipanggang sadangkan kue bika di Medan diolah jo diaduak dari babagai bahan, sahinggo kue bika asa medan disabuik juo jo kue bika ambon. Kue singgang atau bika ko cocok untuak dipakulek. Kue ko dimasak jo caro dibaka jo baro. Banamo singgang dek caro mamasaknyo. Adonan dibaka di tangah-tangah baro. Kue singgang di babarapo daerah ado kamiripan bahan ataupun bantuaknyo. Kue singgang ko manjadi kue khas Padang atau Sumatera Barat pado umumnyo. Kue ko marupokan salah ciek bantuak wisata makanan nan ado di Sumatera Barat salain randang.
Bahan-bahan nan digunoan iyolah tapuang bareh, tapai parancih, garam, gulo pasia, santan karambia, dan parutan karambia mudo, samantaro untuak mambungkuih bahan-bahannyo di butuahan sahalai daun contohnyo daun waru dan ado juo urang manggunoan daun jati. Jadi bilo bahannyo alah cukuik, diaduaklah hinggo sadoalah bahan manjadi manyatu, kamudian sahalai demi sahalai daun dimasuakan ka dalam cetakan, salanjuiknyo baru dituangan ka dalam cetakan nan ado tadi.
Untuak mamasak kue singgang iko indaklah dibaka di ateh api ataupun manggunoan pamasak oven malainkan di panggang di ateh baro sabuik karambia nan alah di baka. Wakatu untuak manunggu kue singgang masak indak talalu lamo, hanyo paralu manunggu kuenyo taliek agak mangguniang dan indak lai bantuknyo basah.
Wakatu nan tapek untuak mamakan kue singgang iolah katiko kue ko masih angek-angek, karano untuak mandapekan raso nan lamak, makanan dalam kondisi angek akan sangaik taraso papaduan bahan-bahan nan digunoan saroman kue singgang nan manggunoan bahan tapuang, tapai parancih dan parutan karambia. Mako raso asam tapai dan kaseknyo raso paruikan karambia akan mambuek raso kue singgang sangaik lamak dimakan. Maingek bahan-bahan dan caro mamasaknyo masih sangaik tradisional, sahinggo aroma dan raso kue singgang memang tiado tandiangannyo. Kue singgang raso dan aromanyo lamak dan juo masakan tradisional labiah aman dari pado makanan modern, kue singgang dapek juo mailangan raso lapa.
Pinjaram

Pinjaram atau tanamo juo sabagai Penyaram atau kadang disabuik Kue UFO adolah kue tradisional dari urang Bajau dan juo Urang Melayu Brunei di Brunei dan di nagara bagian Sabah di Malaysia Timur. Kue ko amaik sarupo, atau bahkan saroman, jo kue cucur dari Jao dan pinyaram dari Minangkabau.
Kue sangko

Kue Sangko marupokan salah satu kue khas dari Pasisia Selatan, di Nagari Painan. Bahan utamo nan digunoan untuak mambuek kue sangko adolah tapuang bareh jo gulo anau di tambah jo bumbu-bumbu lain yo. Biasonyo makanan ko dibuek katiko acara baralek baiak anak daro atau marapulai. Kue iko dihidangkan katiko di rumah ado marapulai baru. salain itu kue sangko juo dibuek untuak hari rayo idul fitri jo hari rayo haji.
Caro mabuek kue sangko indaklah sasulik nan dipikiaan. Cukuik mancampuaan tapuang bareh jo gulo anau, sahinggo manjadi adonan. Sasudah tu adonan kue iko dimasuakan ka dalam cetakan, kamudian dibaka baik jo kayu api atau jo baro. Bantuak jo gadang kue iko babeda-beda tagantuang cetakannyo. Gadang jo bantuak kue sangko tagantuang jo salero urang nan mambueknyo.
Kacang tojin

Kacang Tojin adolah makanan ringan khas dari Sumatera Barat, Indonesia. Kacang Tojin marupokan juo makanan untuak dikulek-kulek yang biasonyo basobok di wakatu hari rayo atau hari-hari gadang lainnyo di Minangkabau. Bahan utamonyo kacang tanah jo bumbu-bumbu nan lain taka bawang goreng jo nan lainnyo. Makanan iko dibuek jo caro nan indak payah, caro nan partamo kacang di abuih jo bumbu nan alah di masuak an ka panci untuak, kalau sadolah bumbu alah marasok ka kacang barulah kacang digoreng jo minyak angek, kacang tojin biasonyo lamo tahan kalau di masuak an ka boto kue tu di tutuik rapek-rapek buliah indak masuak angin.
Kacang Tojin sampai kini masih acok basobok di hari rayo idul fitri di Padang, karano kacang tojin mungkin di anggap makanan yang wajib atau kue rayo yang harus ado satiok hari rayo tibo. Di lua padang taka di pulau Jawa biasonyo kacang tojin ko disabuik kacang bawang, dima-dima makanan kacang tojin ko dikenal urang banyak indak hanyo di Sumatera Barat sajo. Tapi di lua Sumatera Barat kacang tojin ko samo-samo makanan ketek untuak acara-acara hari rayo atau hari gadang juo.
Kacang tojin adolah makanan nan indak manganduang banyak bumbu, untuak mambuek kacang tojin, asiangan kacang tanah yang alah siap dibarasiahan, minyak goreang, salain kacang jo minyak goreng asiangan juo bumbu masak yang lain, taka bawang putiah giliang 1 sendok makan, bawang putiah irih, santan, daun limau, garam 1/2 sendok makan,daun saledri, penyedap raso, aia putiah sacukuiknyo.
Proses mamasak kacang tojin cukuik mudah, proses partamo angek an aia putiah dulu sambia dimasuak an bawang putiah giliang ka dalam aia yang sadang diabuih sambia dikacau-kacau, sasudah tu masuakan garam jo daun limau aduak taruih sampai manggalagak, kalau alah manggalagak baru masuak an kacang tanah nan alah barasiah tadi ka dalam aia yang alah diabuih tadi, tungguan lo liak sampai manggalagak. Sambia maabuih kacang jan lupo angek an minyak goreang, kalau kacang lah manggalagak angkek kacang ka piriang atau panci, irih daun saledri yang alah diasiangan, masuakan daun saledri yang alah diirih kadalam panci yang ado bawang sudah diabuih tadi, jan lupo masuak penyedap raso bagai, sasudah tu masuak an bawang putiah yang alah diirih ka dalam minyak goreang yang alah diangek an tadi, kalau alah mulai coklat warnanyo angkek dari kuali asiangan diciek tampek, siaptu baru masuak an kacang yang alah dicampua jo bumbu tu ka minyak goreang yang alah diangek an tadi sambia dikacau-kacau sampai warnanyo alah agak kuniang ameh baru di angkek dari kuali, rameh-rameh bawang putiah yang alah salasai bagoreang tadi tu campuan ka kacang yang baru sudah di goreang tadi. Kalau lah sudah sadoalah proses tu kacang tojin alah bisa dimakan jo rasonyo nan gurih.
Bay tat

Bay tat adolah salah satu jinih kue tradisional (juadah) khas Bengkulu. Dalam bahaso Rejang, kato bay aratinyo induak, sadangkan tat aratinyo kue tar. Daulu, kue bay tat adolah makanan urang bangsawan, namun kini alah jadi edangan umum untuak ari rayo, baralek, atau buah tangan. Kue iko bantuaknyo sarupo roti padek nan agak taba, nan dimasak jo caro dipanggang.
Bahan-bahan nan dipakai untuak mambuek adonan bay tat adolah terigu, mentega, talua, gulo, jo santan. Bagian ateh kue biasonyo diagiah jo salai naneh atau karambia. Ado duo bantuak ukuran kue tat nan dijua urang; nan gadang sagadang loyang disabuik jo namo bay tat, sadangkan nan bantuaknyo ketek saganggaman tangan disabuik jo namo anak tat.
Caro mambueknyo, kocok gulo pasia jo talua inggo mangambang, kudian tambahkan mentega, santan, soda kue jo tapuang terigu, lalu aduak baliak inggo marato. Diamkan babarapo saaik inggo bahan-bahan kasadonyo manyatu jo mangambang saketek, kudian latakkan di cetakan. Agiah bagian ateh jo salai naneh, dapek juo dioles jo kuniang talua, satalah itu adonan dipanggang labiah kurang 30 minik.
Kue katen

Kue Katen adolah kue nan bahan dasarnyo tabuek dari ubi kayu. Kue ko acok dijua di pasa-pasa tradisional. Kue ko di buek bantuak sate nan ditusuak ka lidi. Jinih kue ko barasa dari Sumatera Barat nan kini alah jarang ditamui. Di ateh kue katen ko dibaluik jo karambia nan alah baparuik jo gulo. Rasonyo manih, gurih jo legit.
Bahan-bahan untuak mambuek kue katen tadiri dari ½ kg singkong (paruik ubi sampai haluih), saincek karambia nan alah di kukua, gulo, ½ sdt garam, limo alai daun pandan, jo pawarna makanan. Mulonyo sadioan ubi nan alah diabuih atau dikukus. Pisahan ubi kayu nan alah dicaian siaptu agiah garam sacukuinyo, sudah u asiangan jadi babarapo bagaian agiah pewarna di tampek nan diinginkan siaptu bulekkan sesuai salero. Kukuih ubi nan alah dibulekan nan di aleh jo daun pandan, kukuih sampai masak. Pas alah masak angkek, siaptu masuakan dalam karambia nan alah di kukua. Tusukkan tigo buah ubi nan alah siap ka tusuak sate.
Lepet (Bangka)

Lapet (Bangka) marupokan salah satu makanan khas yang asalnyo dari Melayu Bangka, jenis makanan yang mode iko biasonyo di buek katiko ado kaparluan tertentu, seperti katiko manjamu tamu nan tibo hari Rayo Gadang, hari Rayo Aji dan katiko "Sedekah Ruwah" atau yang kerap di sabuik oleh masyarakaik upacara dalam manyambuik bulan puaso. Lapet iko sabananyo indak hanyo dibuek oleh masyarakaik Melayu Bangka, namun ado juo masyarakat daerah lain nanmambuek dan menggunoan jenis makanan iko untuk parerluan tertentu. Biasonyo masyarakaik banyak nan mananam tumbuhan yang di gunoan untuak mambuek lapet ko.
Lapet ko jugo merupakan sejenis masakan tambahan yang dikonsumsi oleh Melayu Bangka. Untuak menyiapkan dan menyajikan kue Lapet biasonyo dengan menggunokan piriang dan langsuang dilatakan sejumlah kue Lapet ko dan langsuang atak dengan rapi, sahinggo rancak di pandang dan maningkekan selera untuak mamakannyo.
Bahan-bahan nan digunoan itu adalah:
Katupek

Katupek iyolah makanan urang daerah Asia Tenggara maritim nan tabuek dari bareh nan dibungkuih jo anyaman daun karambia mudo, atau kadang-kadang dari daun palma nan lain. Ketupek paliang banyak ditamui pado saat hari rayo Idul Fitri sampai 5 hari sasudahnyo ketiko umaik Islam merayoan barakhirnyo bulan puaso.
Panjek Pinang

Panjek pinang adolah salah satu lomba nan acok diadoan katiko marayoan hari ulang taun Indonesia di bulan Agustus.
Batang pinang nan luruih dibukak kuliknyo. Sasudah kuliknyo dibukak, batangnyo dilumuri jo oli. Pado bagian paliang ateh, digantuangan hadiah-hadiah nan murah-meriah. Contohnyo embe, baju, kue-kue kariang, sabun, pitih, sampo, dan lain-lain.
Lomba panjek pinang ko sajak dari panjajahan Balando. Lomba iko diadokan jikok ado acara gadang, contohnyo baralek. Sadangkan nan manjadi pamainnyo adolah urang-urang pribumi. Hadiah nan diparabuikan dek pamain adolah bahan-bahan pokok, contohnyo bareh, gulo, sarato pakaian. Barang-barang nan manjadi hadiah adolah barang-barang nan mewah dek pribumi pado zaman itu. Samantaro urang pribumi basusah payah mamparabuikan hadiah, urang-urang Balando manonton sambia galak-galak. Sampai kini lomba panjek pinang masih diadokan dalam marayoan hari ulang taun Indonesia.
Bulan

Bulan adolah satelit alami Bumi nan marupokan satelit paliang gadang ka limo dalam Tata Surya. Bulan marupokan pulo satelit alami paliang gadang di Tata Surya manuruik ukuran planet nan diorbitnyo. Bulan mampunyoi diameter 27%, kepadatan 60%, jo massa ​⁄81 (1.23%) dari Bumi. Di antaro satelit alami lainnyo, Bulan adolah satelit paliang padat kaduo sasudah Io, satelit Jupiter.
List of almond dishes

This is a list of almond foods and dishes, which use almond as a primary ingredient. The almond is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside.
"Almonds" may also be from Terminalia catappa, a plant commonly called "India almond." They are edible, yet not considered as palatable as the "almonds" from Prunus.
Vanillekipferl

Vanillekipferl are Austrian, German, Swiss, Czech, Slovak, Polish and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.
Vanillekipferl originate from Vienna in Austria and are traditionally made at Christmas. They are very well known in Europe and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time. They are said to have been created in the shape of the Turkish crescent moon symbolizing the celebration of the victory over the Turkish in 1683 at the Battle of Vienna.
They are also widely baked in Germany and are common in Switzerland, Hungary, Poland, Croatia, Czech Republic, Romania, Slovakia and among the Danube Swabian diaspora as a part of the typical Christmas baking. Since Advent in Germany is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter.
Unlike other pastries, this particular kind is difficult to bake. The raw dough is very soft because it contains a high amount of butter and it must be shaped quickly with cool hands. After baking, the Kipferl are very fragile and the baker must be very cautious when rolling them in the sugar and vanilla mixture while they are still hot from the oven.
Pasar pagi

Pasar pagi (Malay/Indonesian, lit.: 'morning market') is a type of traditional market found in Indonesia and Malaysia, sometimes classified as a wet market.
Pasar pagi mostly operates from early morning to the afternoon. Nevertheless, there is also a related traditional market called pasar malam (lit. 'night market'). The difference between pasar pagi and pasar malam is in its operating hours. Pasar pagi opens early in the morning from dawn to noon every day, approximately from 04:00 to 12:00. On the other hand, pasar malam opens at night, approximately from 17:00 to 22:00, and only on selected days of the week.
The type of goods being sold is also quite different. Pasar pagi is where many housewives, domestic helpers, and local folks appear to shop for their daily needs, mostly uncooked fresh produce. The things that are on sale are usually fresh daily produce, including fruits, vegetables, spices, fish, meat, eggs, and all kinds of daily products. While pasar malam is more to cater a leisurely shopping and eating-out activity, selling ready-to-eat food, snacks, clothing, and various knick-knacks.
In Indonesia, practically all traditional markets are pasar pagi, open from early in the dawn to mid-day. Often the stalls are temporarily overflowing occupying nearby streets around the marketplace — which normally open for traffic in other hours of the day. They sell fresh produce, such as vegetables, fruits, chicken, meat, and fish. The major pasar pagi in Jakarta are Pasar Pagi Mangga Dua, Pasar Induk Kramat Jati, Pasar Minggu and Pasar Senen. Pasar Minggu specializes in fruits and vegetables, while Pasar Senen specializes on selling kue, as they offer a rich variety of traditional Indonesian snacks, open every subuh (dawn).
In Malaysia, one of the biggest pasar pagi is at Pasar Pudu at Pudu and Jalan Pasar at Chow Kit area in Kuala Lumpur.
In March 2020, all wet markets (including pasar pagi) were temporarily banned from operating due to the COVID-19 pandemic.
Rugelach

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland. It has become a popular treat among Jews in the diaspora and in Israel.
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.
An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking.
The name is Yiddish, the historical language of Ashkenazi Jews. The -ach ending (־ך) indicates plural, while the el (־ל) can be a diminutive, as, for example, shtetlekh (שטעטלעך, villages) is the plural of shtetl (שטעטל, village), the diminutive of shtot (שטאָט, town). In this case, the root means something like "twist" so the translation would be "little twists," a reference to the shape of this pastry. In this context, note that rog (ראָג) means "corner" in Yiddish. In Polish, which influenced Yiddish, róg can mean "corner", but can also mean "horn" – both the kind on an animal and the musical instrument. Croissant-shaped pastries, which look like horns, are called rogale in Polish, see rogal świętomarciński. Rogale is almost identical in pronunciation and meaning to the Yiddish word rugelach.
Alternatively, some assert that the root is rugel, meaning "royal", possibly a reference to the taste. This explanation is in conflict with Yiddish usage, where the word keniglich (קעניגליךּ) is the dominant word meaning "royal".
Rugelach can be made with sour cream or cream cheese doughs, but there are also pareve variants (with no dairy ingredients), so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, while yeast leavened and sour cream doughs are much older.
The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed, or fruit preserves which are rolled up inside. Vanilla-filled rugelach have become popular in New York in recent decades.
In recent years, chefs have introduced savory versions of these pastries, filled with chicken and schmaltz or salmon and boursin cheese.
Stromboli (food)

A stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically salami, capocollo, and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian Americans in the United States, in the Philadelphia area. The name of the dish is taken from a volcanic island off the coast of Sicily.
A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside.
Many American pizza shops serve a stromboli using pizza dough that is folded in half with fillings, similar to a half-moon-shaped calzone. At other establishments, a stromboli is made with a square-shaped pizza dough that can be topped with any pizza toppings and is then rolled into a cylindrical jelly roll shape and baked. Other variations include adding pizza sauce or deep-frying, in a similar manner as a panzerotto.
There are several claims regarding the origin of the usage of the name stromboli for food in the United States.
Romano's Italian Restaurant & Pizzeria claims to have first used the name in 1950 in Essington, Pennsylvania, just outside Philadelphia, courtesy of Nazzareno Romano, an Italian immigrant. The pizzeria owner had experimented with pizza imbottita, or "stuffed pizza", and added ham, cotechino, cheese and peppers into a pocket of bread dough. His future brother-in-law suggested he named it after the recently released movie Stromboli, notorious for an off-screen affair between married actress Ingrid Bergman and married director Roberto Rossellini, resulting in a love child.
Kaki no tane

Kaki no tane or Kaki-pi are a common snack in Japan. The two elements of kaki-pi or kaki-no-tane (柿の種) are small crescent-shaped fragments of senbei (soy-flavored rice crisps), and peanuts. They are often consumed with beer and are sometimes a bar snack. Kaki-pi has several different types of flavors, such as wasabi, pepper, amongst others. The name comes from the fact that the pieces of senbei look like a seed (種, tane) of the persimmon (柿, kaki). The "pi" is an abbreviation of piinattsu (ピーナッツ), or "peanuts". In 2017 the food was officially certified "Space Japanese Food" by the JAXA.
Novena Tiga Salam Maria

Novena Tiga Salam Maria adalah novena yang merupakan salah satu wujud perkembangan dari praktik devosional pendarasan Tiga Salam Maria dalam tradisi Gereja Katolik Roma. Praktik pendarasan Tiga Salam Maria dikatakan bersumber dari Santa Mechtildis dari Hackeborn (1241-1298) dan Santo Antonius dari Padua (1195-1231), berkembang luas karena pewartaan Santo Leonardus dari Porto Mauritio dan Santo Alfonsus Liguori. Di antara wujud-wujud perkembangan yang lain, seperti misalnya Doa Malaikat Tuhan, devosi Tiga Salam Maria tersebut berkembang menjadi Novena Tiga Salam Maria yang didoakan selama kurun waktu sembilan hari berturut-turut.
Terdapat tradisi mengungkapkan rasa terima kasih atas bantuan Bunda Maria apabila permohonan seseorang terkabulkan melalui Novena Tiga Salam Maria ini dengan cara mengumumkannya secara terbuka.
Novena Tiga Salam Maria umum dilakukan oleh orang yang mengalami "kesesakan besar" ataupun oleh orang yang menginginkan "anugerah besar" dari Allah, mengikuti teladan para Rasul dan Maria yang selama sembilan hari menantikan pencurahan Roh Kudus. Diharapkan bahwa orang tersebut membuka hatinya untuk menyambut anugerah Allah seturut kehendak-Nya, terlepas dari apa yang ia kehendaki. Dalam buku Puji Syukur tertulis:
RD Gregorius Suprayitno menganjurkan agar Novena Tiga Salam Maria dilakukan dalam rangkaian urutan berikut:
Teks resmi doa Novena Tiga Salam Maria versi bahasa Indonesia berdasarkan buku Puji Syukur no. 215:
Bahasa yang digunakan dalam versi bahasa Inggris agak berbeda, terjemahan bebasnya dari teks yang tercantum dalam laman situs EWTN sebagai berikut:
Ngabuburit

Ngabuburit atau mengabuburit (bahasa Sunda: ᮍᮘᮥᮘᮥᮛᮤᮒ᮪) adalah kegiatan menunggu azan magrib menjelang berbuka puasa pada waktu bulan Ramadan. Kegiatan ngabuburit dapat berupa banyak hal, seperti jalan-jalan, bermain, bercengkerama, mencari takjil gratis, mendatangi pasar kuliner atau menghabiskan waktu di taman. Selain itu, kegiatan ngabuburit juga dapat berupa kegiatan keagamaan seperti mendengarkan ceramah ataupun Mengaji.
Dalam bahasa Minang, Istilah ini dikenal dengan malengah puaso, yang berarti melakukan kegiatan untuk mengalihkan rasa haus dan lapar karena berpuasa.
Dalam bahasa Banjar, istilah ini dikenal juga dengan basambang, yang berarti jalan-jalan saat waktu senja.
Dalam bahasa Madura, ngabuburit dikenal dengan istilah nyarè malem (mencari malam) atau nyarè bhuka'an (mencari takjil; bukaan) di mana orang yang berpuasa melakukan berbagai cara dalam menanti azan magrib.
Menurut Kamus Bahasa Sunda yang diterbitkan oleh Lembaga Bahasa dan Sastra Sunda (LBSS), ngabuburit (ᮍᮘᮥᮘᮥᮛᮤᮒ᮪) adalah lakuran dalam bahasa Sunda dari ngalantung ngadagoan burit (ᮍᮜᮔ᮪ᮒᮥᮀ ᮍᮓᮌᮧᮃᮔ᮪ ᮘᮥᮛᮤᮒ᮪), yang artinya bersantai-santai sambil menunggu waktu sore. Kata dasarnya, burit, berarti sore hari. Waktu ini biasanya antara usai salat asar hingga sebelum matahari terbenam. Akan tetapi, menurut sumber lainnya, ngabuburit berasal dari kata burit saja (bukan merupakan lakuran) yang mendapatkan imbuhan dan pengulangan suku kata pertama. Beberapa contoh kata bahasa Sunda lainnya yang memiliki unsur morfologis serupa, yakni ngabeubeurang (menunggu siang hari), ngabebetah (membuat nyaman) dan ngadeudeukeut (mendekati).
Pada tahun 2012, acara televisi ragam hiburan bertajuk Ngabuburit ditayangkan di TransTV. Selain menyajikan komedi, acara ini juga menyajikan ceramah keagamaan. Pada tahun 2018, TransTV menyiarkan acara serupa dengan judul Ngabuburit Happy.
Konser musik pada bulan Ramadan yang diselenggarakan pada sore hari umumnya dibubuhi istilah 'ngabuburit', seperti Ngabuburit Bersama Slank, Konser Ngabuburit bersama Iwan Fals atau Ngabuburit Concert with So7.
Pada 2016, film pendek berjudul Ngabuburit (Waiting for Iftar) ditontonkan pada Jogja-Netpac Asian Film Festival ke-14, bercerita tentang sepasang suami istri yang sedang berdiskusi tentang mudik Lebaran saat menjelang buka puasa.
Anugerah Musik Indonesia 2023

Anugerah Musik Indonesia 2023 merupakan gelaran penghargaan musik Anugerah Musik Indonesia ke-26. Tema penghargaan tahun ini adalah "Merayakan Perbedaan". Ajang penghargaan bagi insan pelaku industri musik Tanah Air ini digelar pertama kalinya secara luring (offline) di JIExpo Kemayoran, Jakarta.
Penghargaan ini mengumpulkan karya yang dirilis dalam tahun persyaratan, yaitu dari tanggal 1 Juli 2022 hingga 30 Juni 2023. Sebanyak 4.858 karya telah didaftarkan untuk tahun ini. Nominasi diumumkan pada tanggal 21 September 2023.
Pada tahun ini, AMI Awards memiliki 62 kategori, bertambah enam dari tahun sebelumnya. Adapun enam kategori baru tersebut adalah “Artis Solo Pria/Wanita/Grup/Kolaborasi Koplo Terbaik”, “Artis Solo Pria/Wanita/Grup/Kolaborasi Melayu Terbaik”, “Karya Orkestral Terbaik”, “Album Film Scoring Terbaik”, “Album Musikal Yang Terbaik”, serta “Album Alternatif Terbaik”.
Berikut adalah tokoh-tokoh yang masuk dalam segmen "Dalam Kenangan (In Memoriam). Segmen ini mengenang para tokoh industri musik Indonesia yang meninggal dunia pada tahun Oktober 2022–November 2023.
Mereka yang berpulang rentang Oktober 2022–November 2023:
Berikut ini adalah daftar artis yang mendapatkan nominasi baik secara sendiri-sendiri maupun bersama-sama sebagai nomine atas karyanya dengan jumlah lebih dari satu (diurutkan berdasarkan urutan abjad):
Usia pernikahan

Usia pernikahan adalah usia minimum dimana orang diizinkan oleh hukum untuk menikah, baik sebagai hak atau kewajiban dari pihak orang tua atau bentuk perhatian lainnya. Usia minimal menikah (zawaj) adalah 19 tahun keatas. Usia ideal menikah untuk laki-laki dan wanita adalah: laki-laki berusia 25 tahun dan wanita berusia 20 tahun. Usia dan kelayakan pernikahan lainnya beragam antar yurisdiksi, tetapi usia pernikahan sering kali disematkan pada usia 18 tahun.
Sampai saat ini, usia pernikahan untuk wanita lebih rendah dalam beberapa yurisdiksi ketimbang untuk pria, tetapi di beberapa tempat sekarang ditingkatkan menyamai pria. Kebanyakan yurisdiksi membolehkan pernikahan di usia yang lebih muda dengan persetujuan orang tua atau yudisial, dan beberapa juga membolehkan orang yang lebih muda untuk menikah jika wanitanya hamil. Usia pernikahan tak sama dengan usia mayoritas atau usia konsen, meskipun di beberapa tempat disamakan.
Di beberapa negara berkembang, pernikahan oleh orang (biasanya wanita) di bawah usia 18 tahun dianggap sebagai pernikahan anak.
Pada Pasal 7 ayat (2) dan ayat (3) Undang-Undang Nomor 16 Tahun 2019 tentang Perubahan atas Undang-Undang Nomor 1 Tahun 1974 tentang Perkawinan (UU Perkawinan) dan Pasal 1 ayat (1) Undang-Undang Nomor 35 Tahun 2014 tentang Perubahan atas Undang-Undang Nomor 23 Tahun 2022 tentang Perlindungan Anak (UUPA) yang digugat ke Mahkamah Konstitusi, terdapat batasan usia anak. Usia anak yang dimaksud adalah 19 tahun.
Mieruko-chan: The Girl That Sees

Mieruko-chan: The Girl That Sees (Jepang: 見える子ちゃんcode: ja is deprecated , Hepburn: Mieruko-chan, terj. "Gadis yang Bisa Melihat") adalah seri manga Jepang yang ditulis dan diilustrasikan oleh Tomoki Izumi. Manga ini dimuat secara daring di situs web milik Kadokawa, ComicWalker, mulai bulan November 2018. Lisensi manga ini didapatkan di Amerika Utara oleh Yen Press. Adaptasi seri televisi anime dari manga ini diproduksi oleh Passione dan ditayangkan mulai tanggal 3 Oktober hingga tanggal 19 Desember 2021.
Siswa SMA bernama Miko Yotsuya memiliki kemampuan untuk melihat hantu dan arwah mengerikan yang menghantuinya dan orang-orang di sekitarnya. Meskipun demikian, Miko melakukan yang terbaik untuk mengabaikan keberadaan mereka dan mencoba menjalani kehidupan SMA yang normal.
Manga Mieruko-chan ditulis dan diilustrasikan oleh Tomoki Izumi dan dimuat di situs web ComicWalker milik Kadokawa pada tanggal 2 November 2018. Kadokawa Shoten mulai menerbitkan manga ini di media cetak pada bulan April 2019. Lisensi manga ini didapatkan di Amerika Utara oleh Yen Press serta di Indonesia oleh penerbit M&C!
Adaptasi seri televisi anime dari manga ini diumumkan pada tanggal 18 Maret 2021. Seri ini diproduksi oleh Passione dan disutradarai oleh Yuki Ogawa, dengan Takahiro Majima sebagai asisten sutradara. Shintarō Matsushima berperan sebagai asisten sutradara animasi. Kenta Ihara berperan sebagai penulis naskah, Chikashi Kadekaru sebagai perancang karakter sekaligus kepala sutradara animasi, Makoto Uno sebagai perancang karakter hantu dan monster dan Kana Utatane sebagai penyusun musik. Sora Amamiya membawakan lagu tema pembuka seri ini yang berjudul "Mienai Kara ne!?" (見えないからね!?code: ja is deprecated , "I Can't See Them, Okay!?") serta lagu tema penutup seri ini yang berjudul "Mita na? Mita yo ne?? Miteru yo ne???" (ミタナ？ミタヨネ？？ミテルヨネ？？？code: ja is deprecated , "You Saw Me? You Saw Me, Right?? You're Seeing Me Right Now, Right???"). Seri ini ditayangkan mulai tanggal 3 Oktober hingga tanggal 19 Desember 2021 di AT-X, Tokyo MX, KBS Kyoto, Sun TV dan BS NTV. Funimation mendapatkan lisensi seri ini di luar Asia. Muse Communication mendapatkan lisensi seri ini di Asia Selatan dan Asia Tenggara. Pada tanggal 10 Desember 2021, Funimation mengumumkan bahwa seri ini akan menerima sulih suara berbahasa Inggris yang ditayangkan perdana pada tanggal 12 Desember.