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.
A mix of brown and white rice
Blanched rapini with a Japanese mustard sauce
A traditional “vinegared dish”; a tangy salad of daikon, carrot, Jerusalem artichoke, konbu and shiitake
A warm, simple Japanese-style stew of Ontario root vegetables
Shojin-style fritters of fried tofu, vegetables and seaweed
(shojin refers to the vegan cuisine of Buddhist monks)
Filet of Sole braised with ginger, onion, seaweed and a light soy and mirin sauce
Add a bowl of miso soup
(vegan and gluten-free options)
Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.