Toronto life magazine: to’s best online cooking classes
Toronto life magazine: to’s best online cooking classes Read More »
It doesn’t matter if you think the fish is boring or flavourless. Tilapia is the third most consumed fish in the world. And with self-isolation causing you to pull out (…to the dismay of your soon-to-be wealthy barber…) all that hair on your head, I think it’s time you joined the party. What I most
EARTH DAY 2020 PAN-FRIED TILAPIA Read More »
We go through a lot of sushi in our workshops, but this one is not the variety used for making rolls. Of the hundreds of variations of soups, Korean seaweed soup #miyeokguk #??? is my favourite, in part because it’s the simplest one to make, and in part because it’s one of the best and
I dropped a salad plate that shattered into a million pieces the other day. It was given to me years ago by a master sushi chef and mentor, Osada-san. He had made the plate himself. I don’t usually get sentimental about objects, so when the tears came, it surprised me. Yet even in that moment
In Korean, “rice” translates into “Ssal”, but once cooked, it takes on new name: “Bap”. However, the word “Bap” means more than just “cooked rice”. During times of strife, war, dislocation, and quarantine, it symbolized for Koreans the value of life itself. Bap also translates to “meal”, embodying the virtues of social engagement, community, charity.
MAKING PERFECT STEAMED RICE Read More »
All sushi workshops, whether they are public ones at our kitchen studio or corporate/private offsites, are suspended until at least May 30, 2020. Upon further direction from municipal, provincial, and federal Health Authorities, we will let you know when workshops will be resumed. Thank you very much for your patience. As the chef & owner
APRIL 20, 2020 UPDATE : COVID-19 AND SUSHI CLASSES Read More »