South Side Samurai Munetaka Murakami rides into Toronto
Vancouver Japanese Film Festival launches in September
Miho Suzuki explores accent bias and identity in "The Improper Identity" at Toronto Fringe Festival
Kate Kamo McHugh retraces ancestors' journeys across Canadian landscapes
Author Keiko Honda on the stories we inherit and the ones we pass on
Kimiko's Pearl album, featuring the ballet's original score, contends for two Juno Awards
The legacy of the Dantai: The Fraser River Fishermen’s Association
A fork in the road: The life of Tetsuo "Sam" Sakaki, 1905-1982
RENTAL FAMILY: A BIG-HEARTED REMEDY TO LONELINESS
The Samurai in Our Closet: Uncovering long hidden family history
12 Mar 2021
Posted by Kelly Fleck 
Sisters Claudia (left) and Angela (right) Tanabe take on questions of science, technology, art, and culture in The My Sister Knows Why Podcast. Photo credits: Angela and Claudia Tanabe. The Tanabes started the podcast in July as something to do while being stuck at home during the pandemic. Every...
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09 Mar 2021
Posted by Lisa Uyeda 
Title: "Tea Set." Collection: Anonymous. Repository: Nikkei National Museum. Accession Number: TD 1409. Year: 1942. These are emotional stories of items that will always be remembered by those who had no choice but to leave them behind and the betrayal of the promise that these belongings...
Read more → 19 Feb 2021
Posted by Caroline Ishii 
"In the midst of winter, I found there was, within me, an invincible summer," wrote French philosopher and author Albert Camus. I find it in cross-country skiing, skating, and walking in nature. I also find it curling up with a good book, drinking my morning café au lait, inspiring music, spending...
Read more → 18 Feb 2021
Posted by Lindsey Jacobson 
Title: "Nimi Shoten Mosaic." Collection: Found in the Nimi Family Collection. Accession Number: 1997.197.3.1.a-e. Year: 1918 The store was a prewar drugstore, opened in 1918 and ran by several generations of the Nimi family. During the forced removal and dispossession of Japanese Canadians along...
Read more → 17 Feb 2021
Posted by Kelly Fleck 
Storyteller Kunji Mark Ikeda explores art and identity in-depth in the podcast Sounds Japanese Canadian to Me: Stories from the Stage. Photo credit: Tim Nyugen. In Ikeda's podcast, Stories from the Stage, a revival of the Nikkei National Museum's podcast, Sounds Japanese Canadian to Me, he invites...
Read more → 04 Feb 2021
Posted by Leanne Toshiko Simpson 
Join upcoming community writing workshops via Zoom on Feb. 6 and March 6. Upcoming speakers for Mata Ashita workshop sessions include poet Michael Prior (left) on March 6 and artist and authors Jeff Chiba Stearns (top right) and Lillian Michiko Blakey (bottom right) on April 3. The first workshop...
Read more → 22 Jan 2021
Posted by Jeffery Chong 
Mochi making at the Nishimuras. These home movie stills are from the Maki and Frank Yosaburo Nishimura collection held at the Nikkei National Museum. Accession Number: NNM 2018.38.2.1.10 Following this shot, Kim, Mink, and Maki Nishimura shape the mochi. Mochitsuki is traditionally a family...
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 → 15 Jan 2021
Posted by Michael Abe 
Reuniting with a piece of family history after nearly 80 years. Kento Abe, Judy, Izumi Abe, Mike R, Mike Abe. Photo credit: Michael Abe. In 1991, my Auntie Katy (Kaoru nee Toyota) and Uncle Kumy (Kumeo) Yoshida came from London, Ont. with Kumy’s brother Shige Yoshida’s family for the unveiling...
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....
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