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DROP-IN DINNER: Japanese Country Cooking by Kiyo Segawa

March 7, 2014 @ 6:00 pm - 9:00 pm

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)
“Shore-style” fish
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.