Talking about this collection, Yuki Katsuta, Head of Research & Development at UNIQLO, said, “ We are delighted to once again partner with Marimekko. More specifically, we are excited as this marks the first time that motifs created by Japanese designer, Fujiwo Ishimoto, have been included in the collection in collaboration with Marimekko.” “His creations are a blend of Scandinavian design with quintessential Japanese values, both daring, sophisticated and unique. This latest collection combines UNIQLO’s signature spirit of simplicity and Marimekko’s playful patterns, created for everyone to enjoy with family and friends. I hope that the colorful outfits released this time will energize people everywhere to enjoy a memorable summer together, ” shared Yuki. The new designs from this combined collection are a cross between UNIQLO’s simple yet sophisticated designs with seven bright prints inspired by the four designers of Marimekko’s design team. Prominent among these is the creation of Fujiwo Ishimoto, who created 400 patterns for Marimekko between 1974 and 2006. Three motifs depicting Finnish nature were selected for this collection. The Finnish custom of picking flowers in summer inspired the designs of Seitsemän kukkaa (seven flowers). Some of his other motifs in the collection are also impressive, such as the floral Talkoot (work party) floral motif, the Pikkulempi (little love) motif reproducing the image of a field full of flowers. The collection also introduces Annika Rimala’s Aitanovi (cottage door) and Aita (fence) motifs, marking the designer’s signature modern and flexible style. A denim V-neck blouse will be the perfect choice to pair with a long skirt of the same material and texture. The designs of long sleeveless dresses for girls with the same motifs as the casole models will be interesting suggestions for mothers and daughters to dress up together. Colorful accessories like wide-brimmed hats, shoulder bags and wedge sandals will breathe new life into denim style. In addition, the collection also has many “cut-and-sewn” (separate) and jersey fabrics. The collection also showcases bold print t-shirts, comfortable jersey dresses, skirts and baby leggings in a variety of colors like yellow, magenta and other bright colors, bringing to the joy of matching outfits with different textures. Perform: Tuan Anh

Specialty ribs porridge To mention porridge in Hanoi, first to mention rib porridge. Porridge is stirred from water rice flour or dry rice flour, not cooked from whole grain rice. Smooth, comparable porridge, when eaten together. Called rib porridge but rarely see ribs, sometimes we see small pieces of meat that are stewed soft, sweet, sweet. Porridge at one time was considered a food for preschoolers, but it was also a dish that adults also liked. A small bowl of porridge lining the afternoon, not too heavy, and just enough to have more energy … wait until dinner. Porridge in the street now is much different from the past. Before trying to get the meat, nowadays, speaking in the language of the teenagers, it was “full topping”. That is, in addition to the porridge, in addition to the funeral, there are also all kinds of “drivers” attached such as sausages, minced meat, boiled quail eggs … Not to mention that if you order cartilaginous porridge, there will be more chips in the bowl. seven chopped young ribs as big as 2 knuckles. Only eat a bowl when it is full until afternoon. The theory of eating a snack to wait for a main meal has completely changed. Such a bowl of porridge can be full until the next day, from having to eat dinner. In the afternoon or midday, Ly Quoc Su street, district lane, is crowded with porridge. The rows of porridge ribs on Hang Dieu Street were also crowded with people coming in and out. Bat Dan Street, early in the morning, also has a row of delicious rib porridge. The owner sat on the sidewalk next to the famous vermicelli restaurant, so when sitting on the vermicelli, it would overflow to the porridge row chair and vice versa. After being stirred, the rib porridge is usually put the whole pot in the basket with all the compost, so that most of it is sold and the porridge in the pot is still hot. In addition to rib porridge there is also a clam porridge, the cooking method is similar. No one for the rib porridge gives onions, but the mussels porridge has a few more chopped chopped veggies. Restaurants that bring street food into luxury menus also rarely ignore rib porridge. Of course, eating a bowl of rib porridge on the sidewalk is only 10-15 thousand VND / bowl. The porridge in the restaurant sometimes doubled, but not as delicious. Heart-liver porridge and all kinds of variations In the morning, if you are bored with vermicelli and vermicelli, you can change to porridge. There are many breakfast porridge, of course, besides rib porridge, there are also heart porridge, chicken porridge or minced meat porridge. Church street chicken porridge is so famous that people call it curse porridge. However, the person who wrote this article a hundred times to eat, have never been cursed “eat more” times. I do not understand if the porridge cuss is just a false rumor or just “painting depends on the face, the ghosts depend on the person”. Praise that the porridge here is excellent and delicious is not necessarily true, but if you count in the center of Hanoi, no one can surpass this porridge. Sweet, fatty porridge, natural sweetness of chicken, eaten until the last piece is still not mortar. In addition to chicken porridge, there is also a porridge system 37. Seeing that starting is the porridge shop at 37 Tran Nhan Tong, after the children of the owner opened more porridge in other establishments. So there is also a row on Phung Hung Street, and then Hoang Quoc Viet or Vo Chi Cong both have. The porridge here is cooked with broken rice. Where the customers eat, the seller draws a small pot to boil and depending on the request, add heart, liver, kidney or minced meat … This porridge is quite crowded, customers come in and out. But even though we eat many times here, we still absolutely do not see the owner getting angry, scolding the staff. Even the customer who entered a few times seven times, the owner remembers her face and next time she does not need to order, she has quietly told the staff: “She eats some porridge and does not have pasta”. If mentioning porridge without mentioning porridge heart, it is a shortcoming. Porridge is usually sold in rows of pigs, but in Hanoi there are also products that only sell porridge. Porridge is sold early in the morning for breakfast or at noon to serve the office workers. Also related to pig’s heart, in recent years, there has been a trend of eating congee porridge. Instead of being cooked in the usual way of boiling, the heart here is sliced ​​into pieces and then poured into porridge. When drawing the bowl, including porridge and heart, of course 7 parts heart, 3 parts porridge. Drinkers love this 1-to-2 dish. Influence of porridge from the sea, many restaurants in Hanoi also sell all kinds of other variations such as shrimp porridge, oyster porridge, clam porridge, porridge … In the Central region, seafood porridge is often cooked, when served with perilla, flower onions and fragrant purple onions. There was also a movement to import cuisine, there was a wave of Hanoi arose at the Singapore frog porridge. The frog is stir-fried with typical spices, porridge to separate, when eaten, the frog and porridge are mixed together. A few years ago, frog porridge rows filled the streets, but now suddenly they see less. I wonder if it’s because this is a dish that has been moving in a “7-level spicy noodle” for some time. However, the way of stir-frying frogs has a slightly sweet taste, it does not seem to suit the taste for Hanoians.