Episode 16

Japanese (Canadian) Food

Sukiyaki hotpot dish

Photo: Masayoshi Sekimura, via Flickr and Wikipedia

SJCTM – 16 – Japanese Food

 

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!

 

Glossary

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

 

Further reading

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.