Japanese (Canadian) Food
Sukiyaki hotpot dish
Photo: Masayoshi Sekimura, via Flickr and Wikipedia
In this episode, Raymond and Carolyn discuss some of their favourite Japanese (Canadian) cuisine, sharing stories and interesting facts about different dishes. Do you have a favourite Japanese or Japanese Canadian food that we didn’t mention in the episode? Tell us about it!
Shoyu – soy sauce
Okazu – side dish
Kokuho Rose – a brand of Japanese-style rice
Senbe – rice crackers
Ajitsuke nori / nori – seaweed
Goma – sesame
Bento – lunch box
Ume – plum (sometimes short for Umeboshi – pickled plum)
Hijiki – seaweed (different type than nori)
Takuwan – radish pickle
Daikon – Japanese radish
Mochi – rice cake made of pounded rice
Mochitsuki – making mochi
Zoni – mochi soup
Hana Dethlefsen. Let’s Cooking.
“Introducing furikake: making rice even tastier!”. The Japan Australia News (Kyodo News). March 2013. p. 13.
Japanese Canadian Cultural Centre. Just Add Shoyu.
“Kyu Sakamoto tops the charts with “Sukiyaki”. This Day in History. History.com. A&E Television Networks.
NPR Staff. “Bittersweet at No. 1: How A Japanese Song Topped the Charts in 1963″. National Public Radio. June 28, 2013.