Community Articles
General News · 3rd September 2022
GinaT CIMAS
This workshop is now full.
Join the Cortes Museum for an afternoon of cultural learning: Japanese Heritage Cooking with Suzu Matsuda and Michael Speier.
Japanese Heritage Cooking with Suzu and Michael
Sunday, September 18, 2022, 12:30 pm to 3 pm
Seating is limited – to register email cimastwincomm.ca or phone 250-935-6340.
This workshop starts at the Cortes Island Museum for a tour of the travelling installation The Suitcase Project, and other community projects that explore local Japanese Canadian identity, displacement, and culture. After the tour, we will take a very short walk to Manson's Hall and meet in the Manson's Hall kitchen. We will watch the mother and son team of Suzu and Michael cook up some of their favourite homestyle dishes while sharing the history of Japanese cuisine. You will learn how to build these dishes into your own cooking, taste each dish, and take home the recipes.
Join us and take your taste buds on a journey!
Suzu and Michael — Mother & Son Cooks
This cooking team has been collaborating stove-side for decades as they hail from a super foodie family of Japanese eating enthusiasts; almost every family story, old or new, includes a memory of what was eaten, regardless of whether that’s relevant to the plot!
Suzu's Cortes Island Izakaya Menu:
• Handmade tofu demo – seasoned in two yummy ways
• Miso soup featuring island clams & local kabocha squash
• Inarizushi "old school" – seasoned rice pockets workshop
• Spice yuzu kosho cukes, bean threads & spot prawns
• Yokan jelly + teacake with genmaicha
Itadakimasu !
Suzu: a sansei (2nd generation American-born Japanese Canadian), originally from the artichoke capital, Watsonville, California, spends copious amounts of time in the kitchen, vegetable garden, or browsing cookbooks, always preparing for her next delicious culinary feat. Through distant travels she has always taken cooking classes to learn new techniques, as well as often teaching travel hosts how to make some of her own family recipes. Her father Ben was an avid fisher, and Suzu continues that tradition alongside partner Larry who once captained his own commercial fishing boat in coastal B.C. waters (and coincidently co-owned a fabulous Japanese restaurant).
Michael: a yonsei (3rd generation American-born Japanese Canadian) who grew up in Vancouver, loves food as an everyday subject that relates to our lives on so many levels: survival, sustenance, ritual, geography, culture, taste, gathering, tradition, trade, memory, and imagination. For over ten years Michael ran his own quirky but tasty, arts-infused, catering company, Open Sesame. One of Michael’s intentions in working in the food and cooking field (he is now a co-ordinator of a Japanese Canadian Heritage Cooking Class program) is to share the flavours, sensory experiences and meanings of his foodie world and create an accessible, inspirational style of menu.
Suzu Matsuda, with Ayami Stryck, cocurated Another Day Begins From Here exhibit, part of The Suitcase Project installation, on in the main gallery until November 29, 2022.
www.cortesmuseum.ca
www.facebook.com/CimasCortes/
Plant in the background of top photo: shiso, a herb in the mint family Lamiaceae often used in Japanese cooking.
Join the Cortes Museum for an afternoon of cultural learning: Japanese Heritage Cooking with Suzu Matsuda and Michael Speier.
Japanese Heritage Cooking with Suzu and Michael
Sunday, September 18, 2022, 12:30 pm to 3 pm
Seating is limited – to register email cimastwincomm.ca or phone 250-935-6340.
This workshop starts at the Cortes Island Museum for a tour of the travelling installation The Suitcase Project, and other community projects that explore local Japanese Canadian identity, displacement, and culture. After the tour, we will take a very short walk to Manson's Hall and meet in the Manson's Hall kitchen. We will watch the mother and son team of Suzu and Michael cook up some of their favourite homestyle dishes while sharing the history of Japanese cuisine. You will learn how to build these dishes into your own cooking, taste each dish, and take home the recipes.
Join us and take your taste buds on a journey!
Suzu and Michael — Mother & Son Cooks
This cooking team has been collaborating stove-side for decades as they hail from a super foodie family of Japanese eating enthusiasts; almost every family story, old or new, includes a memory of what was eaten, regardless of whether that’s relevant to the plot!
Suzu's Cortes Island Izakaya Menu:
• Handmade tofu demo – seasoned in two yummy ways
• Miso soup featuring island clams & local kabocha squash
• Inarizushi "old school" – seasoned rice pockets workshop
• Spice yuzu kosho cukes, bean threads & spot prawns
• Yokan jelly + teacake with genmaicha
Itadakimasu !
Suzu: a sansei (2nd generation American-born Japanese Canadian), originally from the artichoke capital, Watsonville, California, spends copious amounts of time in the kitchen, vegetable garden, or browsing cookbooks, always preparing for her next delicious culinary feat. Through distant travels she has always taken cooking classes to learn new techniques, as well as often teaching travel hosts how to make some of her own family recipes. Her father Ben was an avid fisher, and Suzu continues that tradition alongside partner Larry who once captained his own commercial fishing boat in coastal B.C. waters (and coincidently co-owned a fabulous Japanese restaurant).
Michael: a yonsei (3rd generation American-born Japanese Canadian) who grew up in Vancouver, loves food as an everyday subject that relates to our lives on so many levels: survival, sustenance, ritual, geography, culture, taste, gathering, tradition, trade, memory, and imagination. For over ten years Michael ran his own quirky but tasty, arts-infused, catering company, Open Sesame. One of Michael’s intentions in working in the food and cooking field (he is now a co-ordinator of a Japanese Canadian Heritage Cooking Class program) is to share the flavours, sensory experiences and meanings of his foodie world and create an accessible, inspirational style of menu.
Suzu Matsuda, with Ayami Stryck, cocurated Another Day Begins From Here exhibit, part of The Suitcase Project installation, on in the main gallery until November 29, 2022.
www.cortesmuseum.ca
www.facebook.com/CimasCortes/
Plant in the background of top photo: shiso, a herb in the mint family Lamiaceae often used in Japanese cooking.