Past and present collide in dancer Takako Segawa's new performance
Artist Miya Turnbull reveals the layers beneath in new solo exhibition
JCAM's Aurora Dance Group hosts a weekend of friendship and fun through Japanese folk dance
The Hollow Man: JC artist looking for community feedback
Author Lynne Kutsukake explores the bustling art world of '70s Tokyo in The Art of Vanishing
LiterAsian writers festival spotlights the diverse voices of Pan-Asian authors
Canada and the Atom Bomb photo exhibition at Toronto City Hall
Treasures from the Nikkei National Museum: Sumitsubo belonging to Kenichi Maeno
A ladder across the globe: Collaborative project connects Canadian and Japanese artist
22 Feb 2024
Posted by Caroline Ishii 
Kimchi, a Korean side dish (or banchan) is made of fermented vegetables, often cabbage or daikon. Here, columnist Caroline Ishii enjoys kimchi alongside kimbap (quite similar to sushi, without vinegar in the rice). If you look to the left, you might notice Caroline's pup make a cameo in this photo. I’ve...
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26 Jan 2023
Posted by Caroline Ishii 
Chef Caroline Ishii's vegan and gluten free cabbage rolls from her book, "The Accidental Chef: Lessons Learned in and out of the Kitchen." Photos courtesy: Caroline Ishii. But much of Western Asia, Northern China, and parts of North Africa have their own take on cabbage rolls, making it a truly...
Read more → 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...
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