The journey of a piece of furniture and family history
Recipe: Senbei-breaded chicken fingers
Lessons from Ochi: Healthy and mindful food habits
Exploring the sprawling and complex history of Japanese Canadian gardens
New writing group aims to bridge generations
Exploring secret histories with artist Cindy Mochizuki
Historical mural unveiled at Japanese Cultural Association of Manitoba
Lessons from Ochi: The inaka and the boogie man
Artist Randall Okita pieces together grandfather's past in "The Book of Distance"
Sharing a new cancer story: Author Kimiko Tobimatsu on new book, Kimiko Does Cancer
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,...
Read more → 05 Feb 2020
Posted by Jaime Yamashita and Susan Noda 
Isabella's Boutique Restaurant focuses on Japanese home-cooking and comfort food. Isabella's Wafu set, $16.95. A traditional Japanese breakfast with a rice ball, wafu salad, homemade miso soup and dashimaki egg. Photo courtesy: Isabella's Boutique Restaurant. Since opening, the restaurant's...
Read more → 24 Jun 2019
Posted by Alanna Chu and Laura Chu 
Toronto's Omai restaurant gets creative with its trendy Japanese izakaya-inspired temaki and tapas. Raw oysters topped with caviar. Photo credits: @nomsisters. Seating only 20 people, the tiny space is centred around an open bar and softly lit by red neon lights. Everything from the lucky cat statues...
Read more → 14 May 2019
Posted by Laura Chu 
Soufflé pancakes from Fuwa Fuwa Pancakes have become a new popular brunch staple. Matcha and red bean pancakes, ($13.90). Photo credits: @nomsisters/instagram Pastry chef Yuka Naka from Osaka, Japan, opened the first Fuwa Fuwa with owner Benson Lau in the trendy Annex area. Due to popularity,...
Read more → 09 May 2019
Posted by Alanna Chu 
With ramen bars popping up all over the city, Raku offers a fresh take on a bowl of noodles. Tantan udon, ($15). Photo credits: @nomsisters Created by famous New York-based executive chef Norihiro Ishizuka, Raku’s Toronto location opened its doors at the end of March 2019. Raku Toronto is fittingly...
Read more → 07 Nov 2018
Posted by James Heron 
Frilu infuses contemporary Canadian cuisine with wabi, sabi and wit. Photo courtesy: Frilu. It is also the name of an extraordinary new fine dining restaurant in the historic Thornhill Village, on the northern edge of Toronto. Frilu is the brainchild of executive chef and owner John-Vincent Troiano,...
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