March 23 Radio Show: Spring is here – Sushi and Greens


On Wednesday March 23rd  I will be on Ms. Deborah Moore’s radio show on Fairchild Radio 1470 at 10:30am sharp!  Here’s an outline for the program (subject to change and not in particular order)!

If you have any feedback or recommendations, I would love to hear from you!  Drop me a line anytime at (OO)

Bon Appetit and Saveur:

As a Vancouverite, I am so proud some of the best eats of our beloved city is featured in the March 2016 issue of Bon Appetit Magazine!

As for Saveur magazine, I read a truly inspiring article by Francis Lam on Ms. Sonoko Sakai: Sonoko Dreams of Soba.

I adapted Ms. Sakai’s recipe and made my own version of soba salad, check my March 21st, 2016 recipe posting!

My first ever formal sushi making class: Taka’s Sushi Making class at Nikkei Heritage Centre (separate blog post coming soon)

Earlier this month I took a class with my food buddy Jo; it was a very humbling and wonderful learning experience.  I’m registered to take another class on April 02! It’s all about technique and patience:

Taka-san’s contact:

Facebook: Taka’s Sushi Class

Where to buy fish for sashimi/sushi (as recommended by Taka-san; they are also two of my favourite shops in Vancouver)

Taka-san’s wonderful sushi making class: temaki sushi, nigiri sushi, rainbow roll and kappa maki. He prepared the ingredients ahead of time and taught us the technique in assembling the different types of sushi.


Kombucha and Salad Lovers: Field and Social in Downtown Vancouver (separate blog post coming)

Quinoa and co: Watercress, golden quinoa, organic apple, apricot, sunflower sprouts, Belgian endive, purple barley, organic teff, sautéed oyster mushrooms and puffed wild rice in roasted shallot dressing. Top: “on the tap” kombucha and butternut squash vegan soup (so delicious!)

A dinette fit for Royals: Royal Dinette

My second visit to Royal Dinette with my “twin”: Ling cod, sea cucumber, mussels, abalone mushroom in supreme broth

Getting ready for Dinner Party YVR: April 9, 2016

A tour for hobby chefs at sponsor Whole Foods on Cambie; and upcoming March 31 “huddle” – get together with other hobby chefs, sponsored by Cressey

It was fun to meet Annika, organizer of the event and a few other hobby chefs! Whole Foods Cambie’s concierge Ms. Lucia was absolutely personal and wonderful; she took us on a one hour tour and sample different citrus fruits, maple smoked salmon and cheese platter!  Did you know there’s actually a cheese sommelier in the store?




RECIPE: Vegetarian Soba Salad with Lemon Miso Vinaigrette



I have been following Ms. Sonoko Sakai the last while on Instagram since I came across photos of her soba making workshops; it is on my “bucket list” to make it to LA one day to attend her classes and learn how to make soba  You can imagine how ecstatic I was when I read Francis Lam’s article “Sonoko Dreams of Soba” in March edition of Saveur; there is was..a beautiful photo of her soba salad with lemon-miso vinaigrette, and it has all the flavors which we love: lemon, miso and ginger! Since I don’t know how to make the noodles, I used packaged organic soba;  it is still a little chilly here in Vancouver, at this time I prefer to have a warm salad so I lightly sautéed some of the vegetables, and added different ingredients to our liking and dietary needs. Ms. Sakai, thank you very much for the inspiration; I just have to fly to LA to take your soba workshop sometime soon.

Ingredients (serves 4):

For the salad: Small Radicchio leaves (about 6 to 8 pieces), 3 to 4 stalks of kale rabe*, 16 small variety of cherry tomatoes (roasted)*, 2 small carrot (peeled), 1 medium English cucumber (thinly sliced crosswise), 50 g (about 1/4 package) of sugar snap peas, green onion (1 stalk, finely chopped), a package of organic buckwheat noodle (200g, you can use less noodle), drizzle of olive oil

For the dressing: 1/3 cup extra virgin olive oil, 3 Tablespoon freshly squeezed lemon juice, 1 1/2 Tablespoon rice vinegar, 1 1/2 Tablespoon soy sauce, 1 Tablespoon white miso paste, 1 teaspoon toasted sesame oil*, 1-2 teaspoon maple syrup*, juice of one inch piece ginger (peeled), kosher salt and freshly ground black pepper

*these are my substitutions and additions: kale raab is actually very delicious and sweet

Here’s the link for the original recipe:


  • Preheat oven to 400 degrees F.
  • Wash the vegetables, strain and dry thoroughly
  • Cut the cherry tomatoes into halves, toss lightly in drizzle of olive oil on shallow baking dish.  Spread them out into one layer and season lightly with kosher salt. Roast for 15 to 20 minutes, until tomatoes are soft.  Set aside.
  • Tear the radicchio leaves and chop the kale rabe into medium bite size pieces; set aside
  • Using a simple vegetable peeler and cut the carrot into ribbons (they will be curly); slice the cucumber thinly; set aside
  • In a large bowl, prepare an ice bath. Remove and discard the stem end and string from each sugar snap pea pod.  Place them in boiling water for approximately 2 minutes,  transfer them into the ice bath to stop the cooking process.  Drain the peas thoroughly, toss together with cucumber and carrot ribbons. 
  • Using a microplane set over a fine sieve (or tea leaf strainer) set in a bowl, grate the ginger into the sieve, then using a small spoon, press on the ginger solids to drain as much as juice as possible.
  • In a small bowl, whisk the olive oil with lemon juice, rice vinegar, soy sauce, miso paste, sesame oil and maple syrup.  Pour 1 teaspoon of ginger juice (I used more actually) and mix well with the dressing.  Season with salt and freshly ground pepper, whisk until emulsified.
  • In large pot of boiling water, cook the soba noodles according to package instructions; treat it like pasta and cook until they are al dente.  This step requires your full attention as soba noodles can be overcooked easily.  When they are done, rinse under cold water (until water is no longer murky), toss and drain the noodles thoroughly, set aside.
  • In large saute pan, heat a teaspoon of the dressing over medium high heat; add the kale raab, cook for 2 to 3 minutes (until it is wilted), add radicchio and cook for another minute; use a pair of tongs to toss the vegetables together.  Keep in mind you would like to keep the vegetables “cooked” yet crunchy.
  • Using a large bowl, mix the vegetables and soba noodle; assemble the salad onto a large platter or divide into 4 serving plates with dressing on the side.  Garnish with chopped green onions and roasted cherry tomatoes. Enjoy!
I made the dish and served family style at my father-in-law’s birthday party.

Note: If you like soba noodle salad, go to my blog archives and check out my Mushroom Soba Salad with Yuzu Ponzu dressing, published in February 2014. Store leftover dressing in a mason jar (I just love them!), should be good for 1 to 2 days.  I used it the next day with sauteed kale rabe and granny smith apple bits, it was absolutely delicious.