Sang Kim

Another great addition to the collection of reviews about the sushi classes and hints of a massive personal project in the works with children and food literacy around the world. Check out the wildly creative Trend Hunter video here. New format for signing up for Levels I and II. Go to the Classes tab for details. […]

My love of observing children making discoveries for the very first time answers the perennial question of why I, paradoxically, also get a kick out of conducting classes to a room full of adults. Most of my classes, both onsite and away, comprise of adults who, after overcoming the initial unsettling feeling of doing something new, display the same quality of enthusiasm and playfulness that I so much

Hello all sushi lovers! I will be opening a new restaurant on December 1st, 2012 and conducting my sushi-making classes from there. It’s in a great location in downtown Toronto, beautiful and intimate (1 Baldwin Street, at McCaul, one block north of the AGO).  I have started a blog that traces the development of the restaurant, called HOW

I was invited to the Toronto Garlic Festival to present a talk on “Garlic and Racial Discrimination”, as well as present sashimi that incorporates garlic. Tough to do since throughout its history, the Japanese seldom used garlic in their dishes- in fact despised the smell of it- especially so when it came to their sushi. With a deeper

I grew up in government-subsidized housing during my elementary to high school years. And while the Jane-Finch projects in Toronto is no Third World slum,  it had its own set of severe limitations for its children. I witnessed many kids, some of them my friends, interminably running around the triangular track of despair, violence, ignorance.

HSBC recently underwent some muscular and life-transforming team-building exercises. Okay, perhaps “life-transforming” is the not most appropriate term; nor is “muscular” for that matter.  Just a bit of sushi-making fun. It began at the headquarters in downtown Toronto. Managers and executives took off their gloves (and washed their hands with soap) before engaging in one

I get requests to talk about writing or to make sushi before an audience, but never has the two come together in one event. Earlier this month, the forces in the universe aligned and I found myself before a group equally in love with food and books. It was a well-heeled affair, an old-school book club,

It’s here that the Divas come to strut their stuff: the gown, the hair, the make-up, the paparazzi. All this without the attitude- unless, of course, like me, you consider an unwavering commitment to serve others an attitude. So, yes, there was enough attitude to make even the Marlboro Man in a saloon lose his

“????????????!” A Japanese friend of mine texted me this on Valentine’s Day. This is how it is pronounced in English: “happ? barentaind?!” Not much lost in translation. As a custom, it’s the women in Japan who observe this day, offering gifts to the men in their lives-  usually chocolates. “Obligatory chocolates” are given to those you