Check out this inspiring and timely podcast by Adrienne Enns of MAY YOU KNOW JOY. In one of the interviews, our Chef Sang discusses the story behind Sushi Making For The Soul.
As we prepare for the gradual re-opening of our actual studio, we have been thoroughly enjoying invitations to the virtual party. Thanks to all those who have welcomed us into their homes via Zoom. Looking forward to more such sushi parties in the coming weeks!
Still waiting for our Health Authorities to give us the thumbs up and looking forward to seeing you all soon!
You’ve had it up to HERE, we’re sure. So are we…
So, we want to give you a bit of reprieve.
On MONDAY MAY 18th (4pm-5pm), we are conducting a free virtual sushi class for your kids via ZOOM. Coming to you from our kitchen in Toronto, your kids will learn how to make two classic rolls (California and Cucumber) using two different styles. While they’re at it, have them make a bunch for your dinner too!
If you think this would be of interest to them, email email@example.com for details and the ingredients list. (Taking up to 100 households). Gonna be a great workshop!
I’m indifferent to lobster meat, whether cooked or served as sashimi. It may or may not have anything to do with taking a date to a Red Lobster during my university days. She was hardly impressed and never did respond to my follow-up calls. Although I can’t be sure if it was the lobster she had an issue with or me.
Pretty sure it was me.
The opening scene of my favourite Alistair Macleod story, “Vision”, takes place on a boat just off the coast of Nova Scotia. It’s the end of a successful lobster run, the father is pleased, and his narrator-son says, “There was a time long ago when the lobsters were not thought to be so valuable.” In fact, early American colonists referred to it as “cockroaches of the sea” and “poor man’s pot”, gleefully sloughing it off to prisoners, slaves, the poor.
That it is so prized today has as much to do with its status as a “delicacy” as it does with increasing global demand and the higher costs associated with lobster fishing.
But in spite of my romantic failings and culinary disinterest, I do love the lobster for it’s sheer physical beauty and it’s bionic replacement superpower. Lobsters can regenerate virtually anything it has lost on its body. If in danger, it will even amputate a claw or leg to escape. Then just as immediately, the cells near the lost limb will rapidly divide and multiply. In no time a new appendage forms, stronger than the one it is replacing.
And so it is—the lobster’s resilience and capacity to recreate itself that makes this creature, like those of us who find a way to recover from the mildest of heartaches to the gravest of losses, so achingly beautiful.
You can’t eat raw everyday and not even we’d do that no matter how much fish we got lying around. This is a very simple donburi (rice bowl) I make when I have some fugitive pieces of salmon in the fridge.
This recipe is really all about the sauce/oil, which works well with other proteins, especially firm tofu. (The sauce recipe is a family-sized batch, which you can store in your refrigerator for up to a month.)
3-4 sliced pieces of salmon (1/2” thickness)
Bowl of steamed rice (see earlier post on how to make the perfect rice)
1/2 cup vegetable oil
1/2 cup sesame oil
1 ts minced garlic
1 ts minced ginger
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 Tb maple syrup (or honey)
3 Tb soy sauce
2 Tb toasted sesame seeds
1/2 cup minced onion
2 Tb white flour
1 Tb vegetable oil