At least 21 people are dead and six others missing after a flash flood and landslide following torrential rains in the outskirts of northwestern China's Xi'an city, local authorities said Sunday.

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The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money

Ukraine claims to have made advances in the face of “extremely fierce” fighting during its counteroffensive against Vladimir Putin’s forces, and has suggested Russia is losing a “staggering” 900 troops a day. As the lower house of Russia’s parliament gave its initial backing to plans to enable Moscow to enlist suspected or convicted criminals to bolster its army in Ukraine, Kyiv’s deputy defence minister claimed advances of several hundred metres near Bakhmut and Zaporizhzhia. The claimed advances – which contrast with Russian claims to have repelled attacks – preface a critical Nato meeting this week where Kyiv will urge the West to greenlight delivery of fighter jets, with senior Kyiv official Yuriy Sak telling The Independent that if “had we had F-16s, by now the situation would have been different”. Meanwhile, Mr Putin said that if necessary Moscow would use weapons with depleted uranium in response to reports that the United States would supply such weapons to Ukraine, as his ally Alexander Lukashenko claimed Belarus had begun to receive Russian tactical nuclear weapons three times more powerful than those dropped on Hiroshima and Nagasaki. Read More Russia losing 900 soldiers a day during counteroffensive, Ukrainian officials claim Putin mixes threats of new offensive in Ukraine with offers of peace talks UN nuclear chief says large Ukraine atomic power plant held by Russia faces 'dangerous situation'

LAUSANNE, Switzerland & NEWARK, Calif.--(BUSINESS WIRE)--May 24, 2023--

Callum Hudson-Odoi reminded the Premier League what he is capable of with a brilliant debut goal to earn Nottingham Forest a 1-1 draw with Burnley. It is 18 months since the 22-year-old last played in England’s top flight as his promising Chelsea career petered out, but, after a year on loan at Bayer Leverkusen, he was back with a bang. He was Forest’s brightest spark following his deadline-day move from Stamford Bridge and brought his side level with a brilliant curling effort in the second half after Zeki Amdouni had put the Clarets ahead. Hudson-Odoi is reunited with Steve Cooper, who managed the winger when he was part of the England Under-17 World Cup-winning squad, and England boss Gareth Southgate will hope the Welshman can get the best out of a player he has not used since 2019 and who is considering changing his allegiance to Ghana. The point for Burnley enabled them to get their campaign up and running after three successive defeats, but they might be disappointed they did not leave with all three after they were denied a late winner by VAR, while they ended the game with 10 men after Lyle Foster elbowed Ryan Yates. Forest, handing debuts to Hudson-Odoi and Ibrahim Sangare, looked vibrant in the opening 20 minutes and were causing Burnley problems with their pace on the break. Hudson-Odoi, playing his first Premier League match since January 2022, was enjoying himself and saw a shot blocked after cutting inside from the left. He came even closer in the 16th minute as Taiwo Awoniyi teed him up and his 20-yard effort was palmed away by Clarets goalkeeper James Trafford. Burnley weathered the storm and began to come into the game. They fired a warning shot in the 25th minute when Amdouni fired a low shot toward the bottom corner, but Matt Turner got down well to keep the ball out. But the Clarets did take lead in the 41st minute as Luca Koleosho skinned Joe Worrall down the left and pulled the ball back for Amdouni to fire into the bottom corner. Hudson-Odoi had looked Forest’s most dangerous player and he brought the City Ground to life just after the hour mark. Awoniyi did well to control a high cross and he laid it off to the former Chelsea winger, who cut inside and sent a 20-yard curling effort in off a post, with the goal surviving a VAR check. Burnley were not so lucky as they thought they had regained the lead in the 76th minute when Sander Berge got past Scott McKenna and teed up Foster, but the Norwegian was ruled to have used his hand and the visitors were denied. And Foster’s experience with VAR did not get any better as he was shown a red card in added time after referee Robert Jones was invited to check the pitchside monitor after the forward was caught elbowing Yates. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Delayed arrival in Milan ‘no big deal’, insists Newcastle boss Eddie Howe KP’s World Cup preview and Tyson Fury’s new arrival – Monday’s sporting social England netball star Chelsea Pitman announces international retirement

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