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Norichika Aoki traded to Toronto Blue Jays
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Gosei Kailer Yamamoto drafted to the Edmonton Oilers
UN votes to abolish nuclear weapons ahead Hiroshima Nagasaki commemorations
The Japanese spirt of aloha: Japanese Cultural Center of Hawaii preserves Japanese culture
17 Dec 2013
Posted by nikkeistaff 
By Kaori Fujishima One block west from King and Bathurst, you'll find WAGAMAMA Pastries & Cafe. WAGAMAMA, which in Japanese means selfish, opened in 2000 and has been a local favourite for all that time. Before opening the cafe, owner Miwa Yamada went from one cafe to another all over Japan...
Read more → 16 Dec 2013
Posted by nikkeivoice 
By Miki Nomura There are so many different ways to celebrate the holidays in Japan, but celebrations vary for each family. It might sound strange to you, but Christmas is an event mainly for couples and New Year’s Day is for families here in Japan. We don’t usually spend our time with our families...
Read more → 16 Dec 2013
Posted by nikkeivoice 
By Mizuki Ogi “I don’t wanna eat kuromame anymore!” I used to say on New Year’s morning when I was a child. Kuromame is black beans boiled very sweetly. It is one type of osechi, a traditional set of New Year’s food in Japan, recognizable by its variety of colours. Osechi consists...
Read more → 12 Dec 2013
Posted by nikkeistaff 
By Yui Banno, Kaori Fujishima, and Saki Nakano What is the first image that pops into your mind when you think "Canada"? Most people might think of Maple Syrup or Niagara Falls, but others who have been to Canada might first think of Tim Hortons, one of the country's most well-known coffee shops. Tim...
Read more → 10 Dec 2013
Posted by nikkeistaff 
TORONTO -- On Dundas Street West, you can find Gushi, which is the sole Japanese street food stall in the city. Right now, Gushi's owner Shinji-Yamaguchi is working on a new menu for what's quickly becoming a Toronto favourite and it'll include a few interesting items. Gushi now serves Karaage...
Read more → 05 Dec 2013
Posted by Matthew O'Mara 
By Matthew O'Mara Whether you're an amateur or master chef, a sharp knife is one of the essential tools you need to cook. A good knife, however, isn't something we all think about on a day to day basis. While we use these tools all of the time from eating food to cutting open packaging, that rusty...
Read more → 28 Nov 2013
Posted by Matthew O'Mara 
By Matthew O'Mara Japanese curry is perhaps one of the oddest tasting delicacies in the world. From spicy to sweet, Japan's take on the Indian and English dish has taken on an eclectic culinary life with different recipes calling for new and exciting ingredients, and then they take on some interesting...
Read more → 08 Nov 2013
Posted by nikkeistaff 
By Shoko Uchiyama Iron Rose Tea Gallery is located at Harbor Front, and they provide their custom comfortable place to have good teatime. The owner of this teashop is Peter Luczay, who is originally from Hungary, recently graduated from a Tea sommelier course in George Brown College. His shop makes...
Read more → 01 Nov 2013
Posted by nikkeistaff 
By Kaori Fujishima On St. Clair Avenue West, there’s a Japanese restaurant with a vivid orange sign. In bright letters it says, “Koiya Izakaya”. Koiya originally opened about three months ago, but only after going through a major renovation both inside and out. You should see how the restaurant...
Read more → 16 Oct 2013
Posted by nikkeistaff 
By Cassandra Kobayashi A friend and I dined at Aotoya on a recent Friday night, delighted that it is matsutake (pine mushroom) season. The tri-fold menu has many photos to help diners select, supplemented with numerous handwritten signs on the walls and counter in English and Japanese featuring current...
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