Leave no food unattended and no country unvisited
I recently explored the food scene in Tokyo and Kyoto and Japan as a food Mecca left me almost speechless. Chefs were using seasonal ingredients and not because it was “the thing to do” — it’s what they have always done. I envy some of Japan’s winter delicacies and specialties. Here are two that I wish we had more of here.
Read MoreRamen has become widely celebrated outside of Japan over the last few years, and Vancouver has fully embraced it. Following last week’s article here is an example and recommendations of where to find modern and traditional styles of ramen.
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The dishes were very simple with often less than five components, but each component was well developed. The knife skills were undeniably from the hands of a fine dining chef and the presentation was clean as were the flavours. The food is not necessarily fancy, but it delivered more than the plate presented.
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Burdock & Co. opened in the right place at the right time. Timing and location are a part of the equation, and of course every restaurant needs a good cook or chef. This restaurant was highly anticipated simply because of the chef. If you’re familiar with the name Andrea Carlson, chef and owner of the restaurant, then a visit here will likely come with high expectations.
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It is a tapas style restaurant with a focus on local, sustainable, farm to table, seafood and vegetables. I know that all sounds very cliché these days, but the approach felt natural. It didn’t pigeonhole itself as a vegetarian or trendy restaurant, but it was current. Things felt nostalgic and classic in style, but the philosophy and execution guiding it was progressive.
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Mogu means “to chew” or “munch” in Japanese, and “mogu-mogu” is a Japanese saying. Having grown up with traditional Japanese food, Yujirou Aoki and his wife are the owners and operators of Mogu Japanese Street Eats. His inspiration for Mogu came from working at Vancouver’s favourite Japanese izakaya restaurants.
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I’m not obsessed with finding “the best fried chicken”, but it’s nostalgic even though I didn’t grow up with it. Comfort food will always have its place in my heart and it might just slow it down as well. On that note, here are 10 of my favourite fried chickens I’ve had since starting Follow Me Foodie.
Read MoreI’ll talk to self-proclaimed “sushi connoisseurs” and sushi lovers who are proud to say they have been to Japan, but still, many do not know how to order it, let alone eat it. There is a technique and art to making and eating sushi.
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