Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Sweet soy sauce Indonesian children. In Eastern Indonesia, sweet soy sauce is used as the ingredient of "colo-colo" dipping sauce, although traditionally this Maluku sauce uses black colored rendered coconut oil residue. In Indonesia there are large numbers of sweet soy sauce brands. "Kecap manis" is traditionally a small-scale home industry. However there are a handful brands that are widely distributed throughout Indonesia and regionally, such as "kecap manis" ABC, Bango, Indofood and Sedaap. There are also brands that distribute widely in the Netherlands like Conimex and Trade Mark A Sweet soy sauce is widely available in Indonesian marketplaces, "warungs", minimarkets, supermarkets, "toko"