Wasabi, also known as Japanese horseradish, is the green, grated root served alongside, or inside, sushi. In case you haven’t seen the scene in Cars 2 where Mater thinks a bowl of wasabi is pistachio ice cream, you probably need to know that it is very strong.  How strong, you ask? Let’s just say that wasabi is being researched as a potential way to alert people of an emergency; for example, in lieu of a smoke alarm that makes a sound, wasabi is dispensed into the air to wake people up (and you thought fire drills were a nuisance … [Read more...]

Mark October 1st on your calendar! In Japan, this auspicious day is official Sake Day. In Japanese the term ‘sake’ refers to just about any kind of alcohol, but here in the West it is used for a Japanese alcoholic beverage made from fermented rice. Sake takes about 9-12 months to mature and once it does it is smooth, rich and potent (if you find your sake tastes “coarse” it’s either too young or too old). It is usually served on its own (although it can be mixed into cocktails) and is served warm or cold depending on preference, … [Read more...]

With our increasingly diverse Canadian population and the rising popularity of Asian cuisine, there is more opportunity than ever before for Canadians to dine with chopsticks.  If you’re a neophyte, have no fear.  Here’s everything you need to know: Don’t fear the stick. You can study the proper way to hold chopsticks all you want, but the best way to learn is to just do it. Watch others, take your time and bring your sense of humour. A runaway shrimp landing on your lap or a piece of sushi winging its way across the room isn’t … [Read more...]

When it comes to taste, texture and quality, Kobe beef is a carnivore foodie’s dream come true. The Japanese beef is famous for its extensive marbling, which gives it a unique tenderness and rich flavour that is equalled by none. Throw away your steak knife – you won’t need it with this ultra tender, slightly sweet beef. Genuine Kobe beef has no hormones or antibiotics and less saturated fat than most beef. It also has high levels of cholesterol-reducing fatty acids. It comes from purebred Tajima cattle and myths abound as to how the … [Read more...]