I haven’t found the time to share some images from my time in Vancouver upon returning. I’ve been lazy with the camera and been perhaps too passive with it at home ground. Still, here are some images from the Powell Street Festival, an annual celebration of Japanese-Canadian arts, culture, and heritage, which took place at the end of July.
Is it still happy time when the mask comes off?
I didn’t know the name of this character. Now I do.
Polar bear and penguin.
Shito-Ryu Karate wood-breaking attempts.
Bonsai demonstration.
Spam sushi; abomination.
This being my first time at the festival, I didn’t really know what to expect. I still don’t really know what I thought; I think my energy was more invested in trying to cope with being in a crowd in North America again. Seeing “Japanese culture” presented in this forum was confusing but, in retrospect, fostered a rather joyful atmosphere. I think the mediation worked, and sometimes, I remember just how pleasant Vancouver can be.
Some food I craved while away: ramen, sashimi, mos burger, tofu, Costco fries, fresh seafood. I had forgotten how much of a staple salmon was in my west coast diet. Shopping in Costco, I had the opportunity to eat some delicious fries and buy a beautiful wild sockeye salmon. I decided to cook dinner for my parents that night, with the help of the delightful Harumi Kurihara.
Harumi Kurihara is one of Japan’s most popular cooks, particularly after her English-language debut, Harumi’s Japanese Cooking, won the title of Best Cookbook in the World from the Gourmand Cookbook Award. I used her Home Cooking for inspiration, adapting some basic recipes to what was available in the pantry.
Preparations begin with cutting the filet of salmon into individual pieces, and then marinating them in a mixture of sake, mirin, ponzu, and soy sauce.
My parents recently bought some fragrant Calamansi limes from Surrey. One of my favorite things.
The salmon is sauteed for just a few minutes.
Potatoes and carrots are steamed, skins unpeeled. This makes the vegetables taste fresh and gives them a good texture.
Shallots and cucumbers are added. I like her idea of placing sliced pieces of boiled eggs atop individually-shaped portions.
The roasted tones of the seaweed are beautiful. I use the broth to boil the cabbage.
The mix is drained.
Vegetables are cut for a salad and tempura.
I ask my mother to make the tempura batter. I especially like okra/ladyfingers this way. So crunchy and soft at the same time!
Hot oil! The metal strainer is from the handy Daiso.
Thanks mom!
I enjoy cabbage in my salads. This is a warm cabbage salad made simply from parboiling and draining bite-size pieces of cabbage – not too soft, not too raw, with a nice bite. The sauce is a mixture of soy sauce, mirin, and some lemon or lime (or sudachi if you have any). This is garnished with katsuo bushi (dried fish flakes).
No matter what type of food, my father always needs his homemade chili sauce.
Serve with soba noodles and some mentsuyu sauce (soy, mirin, water, katsuo bushi).
Jill Scott featuring Anthony Hamilton – So in Love
It is raining heavily again outside; I hear the excess waters overflow from the rooftop and splatter on the concrete below. It’s late, and the crazy roosters should be crowing around now. Perhaps they’ve taken shelter further into the garden, considering the downpour.
Someone asked me to intersperse my writings with lighter posts. And while this past week has been particularly somber, moments of happiness do interrupt my days. I celebrate every little victory that comes. So, stayed tuned for LOL CATZ posts in the near future.
Kyoto, Japan
I keep telling myself that spring is coming, that spring is here, even though today gusty winds brought a chill to the city.
Glen's Travels 