The 9th Annual Volk/Watson Christmas Extravaganza: Sushi (and a Surprise!)


If you've been reading my blog for awhile, you'll know that every year my family has a massive Christmas party in Newfoundland called an at-home, where friends and friends-of-friends drop by for a few hours in the afternoon on their way to other Christmas parties, most likely. … [Read more...]

Booze-tacular Turbot, and Other Fish Tales


When you brew a giant batch of saké with a master Kombucha scientist, you end up with a lot of saké. I'm not talking awesome saké, but table saké – the kind of saké that I'm happy to make friends taste, but won't crave after a long day. So what do I do with approximately 10 … [Read more...]

How to Make Homemade Korean Sake: Makgeolli with Koji

how to make homemade korean sake

"You need a mother or a starter," explained Sebastien Bureau, the head of Research and Development at RISE Kombucha and the man who gave me koji. I was taking part in the Living Table Tour, a gastronomic bike tour offered by Melissa Simard through her company 'Round Table Tours. … [Read more...]

Sakezuke Miso-Maple Chicken Thighs with Roasted Carrots

sake-lees-miso-chicken and carrots

When you make sake, what's left over are the lees – bits of steamed sticky rice mixed with koji, the bacteria used to ferment the rice into alcohol. Like juicing, you end up with tons of this stuff. And like juicing, it'd be a shame to throw it out. It's full of all sorts of … [Read more...]

Japanese Kentucky “Fried” Chicken


This was by far the crowd favourite at the annual Christmas party. Turns out that KFC is a traditional Christmastime treat in Japan, so I reinvented it for the "International Christmas" menu. If you have time, marinate the chicken overnight instead of 10 minutes beforehand and … [Read more...]