Mindfulness in the city: Shoshin or beginner's mind
Treasures from the Nikkei National Museum: Nimi shoten mosaic
Kunji Ikeda explores stories from the stage in new podcast
Mata Ashita launch brings together Japanese Canadians from across the country
Treasures from the Nikkei National Museum: Mochi making at the Nishimuras
Lessons from a mountain town: Kokoro my life
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
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,...
Read more → 19 Jun 2018
Posted by Kelly Fleck 
The book, which is published completely in Japanese, aims to teach a Japanese audience about vegan cooking (using no animal byproducts) as well as Canadian culture and cuisine. In her initial discussions with her Japanese publisher, Kirasienne, Ishii says the editor-in-chief was interested in learning...
Read more → 26 Oct 2017
Posted by Scott Kawaguchi 
Ryus Noodle Bar brings the same great ramen to new Toronto location. The mouth-watering, fan-favourite, Pork Blaster can be found on the menu at Ryus Noodle Bar. Photo credit: Scott Kawaguchi. Fortunately, great news came a month later when Ryus announced that they were opening a new location...
Read more → 07 Feb 2017
Posted by Kelly Fleck 
Yonsei Canadian TV personality, Lauren Toyota, talks achieving her lifelong dream and moving on to bigger and better things. As well, she shares her vegan yakisoba recipe. Photo courtesy: Penelope PR. Toyota had been working at her dream job, as a host on MuchMusic, a Canadian music and entertainment...
Read more → 01 Sep 2016
Posted by Kelly Fleck 
The ramen burger, which replaces hamburger buns with fried ramen noodles, is one of the newest food crazes to join the Canadian National Exhibition's line-up of crazy food fare. Photo credit: Kelly Fleck. This year, the CNE welcomed Yatai Japanese Street Food to its food building, a concoction...
Read more → 19 Jul 2016
Posted by Matthew O'Mara 
The Ninja Bowl (regular $10.95 and large size $12.95) is packed with salmon, edamame, green onions, wasabi peas, and spicy mayo, but beware the size of the bowl. Photo by: Diana Duong The Poké Bowl is the latest food trend hitting Toronto's local foodies and it has nothing to do with the exceptionally...
Read more → 11 Apr 2016
Posted by Asha Walker 
Abokichi sells a variety of onigiri including: chili and kelp and pickled ginger as well as okazu (a condiment sesame oil, miso paste, fried garlic and onion, and spices). Photo by: Asha Walker "It’s like the Japanese equivalent of a sandwich. It’s something you would eat from lunch, a causal...
Read more → 19 Nov 2015
Posted by Hiroki Kitani 
A catfish could be the saviour of Japan's eel industry. Photo courtesy: Pixabay Associate professor Masahiko Ariji has developed a catfish that has the same taste as an eel in the wake of it being added to the International Union for Conservation of Nature and Natural Resources's Red List of Threatened...
Read more → 22 Oct 2015
Posted by Hiroki Kitani 
McDonald’s Japan will start serving three new ¥200 burgers and discontinue the Hiru Mac, or Lunch Mac meal, in late October. Photo courtesy: WMC With several year-on-year losses under their ever-shrinking belt, the fast food giant in Japan is making a bid to get more customers into their locations...
Read more → 19 Jun 2015
Posted by nikkeivoice 
— Recipe and Photo Contributed by Tosh Kikuta — In this recipe, the meat is infused with flavour from garlic, ginger and sugar. The vegetables, bean sprouts and mein noodles are crunchy and tasty. It's the cooking method that makes the difference. Cook quickly, use high heat, 'lift' the mixture...
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