Dashi is a building block of Japanese cuisine. Traditionally, it’s made with kombu and katsuo-bushi, or dried bonito (tuna) flakes. But today, most Japanese households buy instant packages of dashi. A vegetarian version, also known as kombu-jiru, omits the bonito, using umami-rich shiitake mushrooms instead, helping give the soup more depth of flavour.
Often served in Japanese restaurants alongside a meal, miso is eaten at various points of the day in its country of origin—even for breakfast. You can add almost anything to the soup, but seaweed seems to be an ever-present and stalwart ingredient. The seaweed in this case is usually wakame, although hijiki can be used… Read More»
The great thing about a seaweed salad is that you can use almost any type of seaweed to provide contrasts in textures and flavours. Although the recipe asks only for wakame, hijiki works well, as does a little dulse for crunch. If a salad made entirely of seaweed seems a bit much for you, this… Read More»
This regional sea veggie finds its way into new local and international fusions.
The “fries” in this dish are actually made from choux pastry, the same one used in making cream and cheese puffs. This recipe is for the more adventurous, but is worth the extra effort and the ‘wow’ factor it brings to the table.
In the 1980s, a certain company produced a commercial where two kids from Toronto gasp in shock when their grandfather announces that they will have seaweed pie for dessert. Well, for those of you who wondered what it was, Goldie Gillis’s recipe will clear things up. “We get this started before they go to the… Read More»
Self-taught Halifax artist Daniel Peck will bring the most vibrant colours of the season to your home. danielpeck.ca
Bring fresh flowers inside with these gorgeous and easy-to-do arrangements.
A brook, waterfall or fishpond could be just the thing to add class and value to your garden
How one couple took plans into their own hands and created a dream home for retirement.