Chris Hope steps into the role as JCCC president
Japanese Canadian culture through a Japanese lens
Unraveling centuries of family history with scroll Part 2
Unraveling centuries of family history with a family genealogy scroll: Part 1
Mindfulness in the city: Winter manifesto
Treasures from the Nikkei National Museum: Sada Shinobu's Girls’ College Registration Certificate
Mindfulness in the city: Making our own endings
JCCC pulls all-nighter for Nuit Blanche, showcasing Japanese Canadian culture and contemporary art
Treasures from the Nikkei National Museum: Welfare and farewells
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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