Article by Johnny Liu View article here
Authors: Iris Yim & Johnny Liu View magazine
Beyond Chopsticks Blog Article
BC Shellfish and Seafood Festival 第十一屆海鮮節 為期十一天,歌頌本省海產的盛大慶典,連串與海洋有關的活動及飲食派對等候大家。大會更安排極味十足的半天遊,例如象拔蚌大接觸、追蹤野生動物等特別節目。 地點:溫哥華島Comox Valley 日期:六月八至十八日 查詢購票:www.bcshellfishfestival.com
BC scallops
不錯,一年到晚赴的大大小小不同形成的飲食活動實在不少,讓BC可愛的夏日更添魅力。那些一年一度的飲食節目,由街頭餐車美食節至酒莊的各款酒肴配餐會,辦得都有聲有色。這些標榜BC土產土壤釀,烹調與節奏必多姿多彩的節目,足以教本省人士與外來遊客們雀躍,其中更有不少教眾人拭目以待的,例如一月的食在溫哥華(Dine Out Vancouver),春季的櫻花節;多項以海產為主題的活動,包括牡丹蝦節、鮮蠔節和現正在Comox Valley舉行的BC Shellfish & Seafood festival等,都是豔陽下的BC的韻采。
Geoduck & cucumber roll
Comox每年六月的BC海鮮頌,是一個與BC海洋的特別約會,為此樂意往大溫哥華島走一躺的朋友向來不少。清晨坐水機,從加拿大館啟程,不用一小時便到達Courtney 機場,展開聲色俱備的美食之旅,順便逛遊Comox 與Courtney這兩個比鄰海岸小鎮,一下子便會愛上了她們的簡樸清幽。Comox 和Courtney原以肥美海產聞名,充滿詩情畫意,體驗兩個海岸小鎮的嫵媚和盡情享受海洋所賜予的美味食品,難怪是另有一爿天的退休樂土與渡假城鎮,旅遊業與餐飲業不知多蓬勃。
Live geoduck
大會安排有多類的海鮮美食酒肴大會,任吃任嚐的隨意式美食活動,一向極受歡迎,因為入場後吃什麼、吃多少、吃的節奏和逗留多久,隨君所欲。喜歡的食物,吃完可再吃,休息消化一下子,又可以再來另一循環,何況就在海邊或園林中舉行?一連十天的海鮮節與海鮮產品展,安排了卅多項活動、餐宴及探索之旅,例如原野遊、觀鯨、探遊象拔蚌場----,任君選擇。有興趣往溫哥華島渡暑假,這正是集飲食文化旅遊於一身的節目呢,還有七日的精采活動,足夠吃喝玩樂在其間!  
Article Source
Henry Yuen & Stephanie Yuen - Epoch Times Article Source
Jun 23, 2017 Korean News B.indd
View articles here: http://www.okja.org/miju_dong/65792 http://www.koreannews.ca/2107-bc-koreannewsexpo/
asia
BY

A namigai (geoduck pronounced gooey-duck) is not a pretty creature. Native to North America’s west coast, it looks like a beige slug that has outgrown a clam shell. Hidekazu Tojo is about to convince an audience to eat it.

The Kagoshima-born chef is leading a cooking demonstration at the BC Shellfish & Seafood Festival in Comox, British Columbia. A few days ahead of this appearance, he was awarded the title of goodwill ambassador for Japanese cuisine by the Japanese government. In British Columbia, the 66-year-old is well known as the owner of Tojo’s Restaurant, a high-end sushi bar in downtown Vancouver. If anyone can get the foodies in Comox to eat geoduck sushi, Tojo is the man for the job. “Any food people have never seen before, they think it’s scary,” the 66-year-old tells the crowd, adding that the staff at his restaurant make a habit of educating the clientele on what they’re eating. Tojo slices up the geoduck, adds some spicy mayonnaise and cucumber, and serves it gunkan-style (in the shape of a battleship) to his audience. The geoduck is slightly crispy, and the chef says the mayo negates the need for additions like soy sauce. Judging from the mumbling in the crowd, and the empty serving plate, it looks like Tojo has won a few converts. Introducing people to new foods is perhaps the defining theme in Tojo’s professional life, and it all began with the California roll. In 1971, the then-22-year-old completed a residency at a sushi bar in Osaka and moved to British Columbia. Finding that the locals were adverse to the idea of sushi, particularly the seaweed element — “In the 1970s, people said, ‘No, don’t use seaweed, it’s so yucky!” — he decided to flip his rolls inside-out. By hiding the seaweed on the inside and packing the sushi with ingredients that Canadians were more familiar with — cucumber, cooked salmon and crab, and avocado — the naysayers began coming around. Though it was known as the Tojo roll, the idea spread to other restaurants quickly under other names. The “California” moniker is said to have come from the roll’s inclusion of California avocados, but some foodies argue that the idea was born in Los Angeles. “My approach to everything was the same as the North American way,” Tojo says. “Then I added a Japanese touch — knowledge, skill, presentation.” Tojo says that as his customers grew accustomed to his sushi, he would “step up” the Japanese elements ever so slightly by introducing new ingredients and so on. While his methods were a hit in North America, though, Tojo remembers how his fellow sushi chefs back home were not as impressed. “Many Japanese people told me I was breaking tradition, saying I was no good,” he says. “They said, ‘This is wrong, you should put the seaweed on the outside!’ But North Americans, they understood.” The freedom to experiment more than 40 years ago may be one reason why Tojo opted to remain in British Columbia, but he also cites the area’s bounty of ingredients. Over the years he continued to innovate with his tuna tataki (seared slices of albacore tuna with a citrus-base soy sauce) and BC rolls (barbecued salmon and cucumber in roll sushi). “I made that tataki because we didn’t have bonito tuna (in Vancouver), and the Japanese said, ‘Albacore should only be eaten as canned tuna, not as sashimi,’ but I did it,” Tojo says. “And today, every restaurant is doing it!” The menu at Tojo’s currently boasts a Celebration 2010 Roll (an “inside-out roll containing crab, pineapple and asparagus with tuna, wild Pacific salmon, red snapper, spinach and egg on top”) and a Great Canadian Roll (an “inside-out Atlantic lobster roll with asparagus and smoked Pacific salmon on top”), to name but a few. “I live here in the Pacific Northwest and I want to use local ingredients along with my own Japanese touch,” he says. “I think that’s how I’ve been successful.” Success has come with celebrity endorsements and Tojo has cooked for everyone from Justin Bieber and Tom Cruise to Japanese, British and Thai royalty. He has received numerous awards and even appeared on American domestic guru Martha Stewart’s TV show to teach her about sushi. What’s next for Tojo? If he could bring any new food from Japan over, he says he’d choose fugu. “I would like to import fugu (to Canada). It’s a delicacy in Japan in the wintertime and I’d like to introduce it to Canadian people,” he says. “In wintertime, fugu sashimi is big. The Kanto-style (sushi) assortment includes red tuna, octopus, whitefish and squid, but in Osaka, they’ll always serve fugu. You should try it.” Source: http://www.japantimes.co.jp/life/2016/08/12/food/california-roll-creator-hidekazu-tojos-continuing-quest-broaden-palates-overseas/#.WFQ3nbYrKAw

Sign up to Receive
Special Offers & Events!
 

SUBSCRIBE

X No Thanks

X
X