japanese cuisine | Culinaire Magazine

Japanese Kari

Not a country that you traditionally associate with curry? Curry was imported into Japan by the British during the Meiji era which is why...

Okawari kudasai: More food, please!

When the topic of Japanese cuisine is broached, most minds turn to sushi, and to an extent, rice. But as we discovered from speaking with...

Hambāgu (Japanese Hamburger Steak)

For Alan Yau of Calgary’s Y93 Sushi Crave, cooking equates to happiness. “I grew up with Japanese comics and cartoons – my absolute...

Sukiyaki

Edmonton’s Izakaya Tomo takes its name from owner and chef Tomoya Mutaguchi, and bringing the authentic izakaya experience to Alberta is...

Salmon Miso Chazuke

It’s safe to say that Chef Ron Elmaleh of Sherwood Park’s Kobachi takes his inspiration from his environment. Growing up, his family,...

Chawanmushi

Behind a vintage Coke machine in Calgary’s Sho Sushi you will find Ajito, an izakaya, or informal Japanese bar. Here you’ll find...

The Art of Japanese Fine Dining

As Japanese cuisine has gained popularity in Alberta over the past decade, we now have opportunities to explore and enjoy more elaborate...

Miso Soup

One item that must be a part of a bento box is hot is miso soup. Miso soup has three basic components: dashi (stock), miso (soybean...

Japan’s most famous beverage is gaining ground

Gone are the days of one cheap bottle of sake on liquor store shelves. Sake is becoming mainstream and widely available throughout...

Shrimp Umani

This recipe first appeared in Off the Menu in the July / August 2019 issue of Culinaire, courtesy Chef Tomo Kurosawa of Redheads Japa...