Born in Canada, a land thought of for it’s bountiful harvests and glacier fed lakes. Toronto however, where I was raised is as raucous a metropolis as any other. It is however a city of an immensely diverse population. Every neibourhood offers a journey abroad. From cheap and cheerful restaurants run by immigrants from around the globe, to a thriving food truck industry fueled in part by a vast array of world-class ingredients available from bustling farmers’ markets and well-stocked specialty shops.
The tastes and scents of childhood classmates’ home cooking after homework sessions and swapped school lunches were the first step on my journey through a lifelong affair with good food. Meals from Asia, Europe, Africa, the Levant and the Caribbean still runs through my veins. Now living in Tokyo, I am surrounded by some of the greatest quality food in the world. Japanese foods that are often imitated, made with compromise, or priced out of reach overseas abound here reasonable and close at hand. Weather it be Japanese or any of the many cuisines I grew up on all have fermented foods as a staple and because they travel well are a great way to savour the authentic tastes of a culture.