Traditional Japanese home cooking is markedly different than the kind food typically found in Japanese restaurants. A collection of small simple vegetable or fish dishes, served with rice and pickles is much more likely to be found in a country kitchen than sushi or ramen.

Kiyo Segawa draws inspiration for this dinner from meals at her parent’s small organic farm in Iga, a small town in the mountains of central Japan (and the historical home of ninjutsu!). Growing up, Kiyo learned the philosophy of the macrobiotic diet from local food artisans; food rooted in health and simplicity with an emphasis on vegetarian, seasonal and minimally-processed ingredients. Kiyo went on to become a menu designer in Osaka, before moving to Canada several years ago, where she continues to work in food.

Okome
A mix of brown and white rice

Ohitashi
Blanched rapini with a Japanese mustard sauce

Sunomono
A traditional “vinegared dish”; a tangy salad of daikon, carrot, Jerusalem artichoke, konbu and shiitake

Nimono
A warm, simple Japanese-style stew of Ontario root vegetables

Ganmodoki
Shojin-style fritters of fried tofu, vegetables and seaweed
(shojin refers to the vegan cuisine of Buddhist monks)
$12
—or—
“Shore-style” fish
Filet of Sole braised with ginger, onion, seaweed and a light soy and mirin sauce
$13

Add a bowl of miso soup
+$2

(vegan and gluten-free options)

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Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.