Living with COVID: To mask or not to mask?
Actor Hiro Kanagawa on exploring Japanese Canadian identity in R. A. Shiomi's "Yellow Fever"
Mindfulness in the city: Planting seed of love
Treasures from the Nikkei National Museum: Kinori Oka’s Tanka Poem
Curator Samantha Kuniko Marsh explores culture, identity, and family through Dr. Henry Shimizu's art
Frankly Speaking: Eighty years ago the world changed for Japanese Canadians
Celebrating Chiropractic Diversity in Asian Heritage Month
Mindfulness in the city: Unpacking regrets
Natural JapanEats brings healthy Japanese treats to farmers' markets
Mitski delivers raw and emotional show at Toronto's Massey Hall
15 Feb 2022
Posted by Kelly Fleck 
Filled with both recipes and community stories, From the Sea and Shore: Steveston's Favourite Japanese Canadian Recipes tells the story of Steveston through memories from the community revolving around food. Volunteers would cook Japanese Canadian comfort foods like kabocha, teriyaki salmon,...
Read more → 25 Nov 2021
Posted by Caroline Ishii 
Kale is a hearty and versatile vegetable, great for many dishes. Rows and rows of 2 ft. tall kale look like palm trees in the field at Juniper Farm. Photo credit: Caroline Ishii. One of the oldest cultivated vegetables, kale has been a staple in people's diets during difficult times. Being hardy,...
Read more → 14 Oct 2021
Posted by Caroline Ishii 
The fresh autumn harvest at Juniper Farm last month. As a chef at Juniper Farm, Caroline uses the fresh, organic ingredients to make dishes like Japanese curry. Photo credit: Juniper Farm. When I want to introduce Japanese home cooking to customers, I start with Japanese curry. People are often...
Read more → 17 Jun 2021
Posted by Caroline Ishii 
Falling out of love with food when cooking for one. Photo credits: Caroline Ishii. Instead of the love affair, I thought I had with food, it's been more of a tumultuous love-hate relationship. I've come to this realization while making food for myself at home. Alone in my kitchen, I am not inspired...
Read more → 19 Jan 2021
Posted by Caroline Ishii 
Caroline Ishii puts love and care into all the food she makes. Photo credit: Caroline Ishii. A chef friend told me he could not put all the care and detail into his food that I do with mine. I replied I don't know any other way than to give it my best and make people happy. Living in Japan, I realized...
Read more → 14 Jan 2021
Posted by Kelley Tsumura Luk 
A crunchy Japanese twist on a classic dish, chicken fingers. Photo credit: Kelley Tsumura Luk. I thought the senbei breading would be great for making chicken fingers. When my kids were little, I would make breaded chicken fingers over using frozen ones, due to their sensitivities to soy and milk....
Read more → 20 Oct 2020
Posted by Jan Nobuto 
Telling the story of Japanese Canadians through good food. Plus a recipe for Greenwood Karinto. Just Add Shoyu was the brainchild of Russell Onizuka and Theresa Sano, wanting a book that captured the feeling of sitting around the kitchen table, enjoying Japanese Canadian comfort foods, reminiscing...
Read more → 23 Jun 2020
Posted by Kelly Fleck 
Mariko Tajiri will be conducting three online sake seminars. TORONTO — Sake instructor and sommelier Mariko Tajiri has been introducing Canadians to the exciting and evolving world of Japan's national drink for 13 years. This June, Tajiri will be teaching a series of online introductory seminars on sake...
Read more → 19 May 2020
Posted by Caroline Ishii 
What's not to love about the soft, squishy pillow of deliciousness? Photos courtesy: Caroline Ishii. I've had a lifelong passion for food. I was born into it, with a mother and father who loved food. My mother was an excellent home cook, who made delicious Japanese food. My father's experience...
Read more → 12 Feb 2020
Posted by Kelly Fleck 
Author John Ota goes on a journey across North America to find the perfect kitchen. Photo courtesy: John Ota. But Ota's current kitchen leaves a lot to be desired. Minimal, sleek and modern in design, it is also cramped and awkward, and just is not a joy to cook in, says Ota. So Ota set out on a quest,...
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