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
30 Jul 2013
Posted by nikkeivoice 
By Matthew O'Mara It was curry that brought me to J-Town. Ever since I went to Japan, curry had been on my mind. In an average Japanese city, you can find a place to buy a bowl of steaming-hot curry on almost any street, and it's usually spicy to boot. Train stations have special compact restaurants...
Read more → 29 Jul 2013
Posted by nikkeistaff 
By Miki Nomura and Mizuki Ogi Yonge-Dundas Square -- Under blue skies and a calm breeze, Matsuri, Toronto's first Japanese Summer Festival organized by Kurakake Company, was held in downtown Toronto. There were vendors from both the Japanese community and Toronto's many Japanese restaurants...
Read more → 25 Jul 2013
Posted by nikkeivoice 
By Miki Nomura Market 707 – At Dundas Street West and Bathurst, there is a savory scent in the air. Following the smell, you will find Gushi, a food stall that sells kushikatsu, one of the popular street foods in Japan. The stall, which looks like a flipped shipping container, serves food made...
Read more → 24 Jul 2013
Posted by nikkeivoice 
By Cary Rothbart Hiding in “plain sight” in the middle of Korea Town is a wonderful new Japanese restaurant called Japas. If you think that the names rhymes with tapas, then you are on the right track. Japas is billed as a Japanese Tapas and Oyster Bar. The story behind Japas is very...
Read more → 24 Jul 2013
Posted by nikkeivoice 
By Kent Wilson Okay, you’re looking for a mold. But not just any mold. And by mold I mean fungi. So what exactly are good qualities in a mold? (And why are you looking for mold? Fair question. Read on.) Here’s what you need. You need a mold that’s fast growing. Rapid, fibrous...
Read more → 24 Jul 2013
Posted by nikkeivoice 
By Elizabeth Yuriko Fujita For almost 35 years, Mikado offered diners in Toronto a taste of ‘authentic’ Japan. A restaurant specializing in everything from donburi (rice bowls), to sushi, to mikan pie dessert – tucked away in the midst of what was once industrial East York – welcomed customers...
Read more → 07 Nov 2012
Posted by nikkeivoice 
By Cassandra Kobayashi Joël Watanabe is the executive chef at Bao Bei Chinese Brasserie. On the edge of Vancouver's old Chinatown, it is anything but old, and some say, not very Chinese. Bao Bei means “precious” in Mandarin. The Globe and Mail, and Vancouver Sun critics love it. Air Canada's...
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