Japanese Spring Festival (Haru Matsuri)... and a Spring Brunch...

Can't tell you how happy I am to start a "new" second blog year with a post on Haru Matsuri, an important Japanese festival celebrated the first weekend in March welcoming in the spring. Spring's arrival and the long-awaited end to the winter season brings forth renewal, revitalization and rejuvenation- how appropriate :). In Japan, gorgeous cherry blossoms abound marking spring's arrival and everyone anticipates their full bloom for a spectacular viewing coupled with numerous events and outdoor parties to celebrate its short stay. This year's theme at the JCCC Toronto's Japanese Canadian Cultural Centre is Samurai. Samurai were a part of Japanese society for more than 1000 years, but saw a rise in prominence around the 12th century. While the feudal system and samurai were officially abolished in the late 1800's, their impact helped shaped Japanese society. From the values of bushido (The Way of the Warrior) and martial arts to the shape of Darth Vader's helmet in pop culture, we can see that the influence of the Samurai is still felt today.

Entering the centre, we were greeted with a show stopping colourful and elaborately decorated display of Hina Matsuri Dolls celebrating girls day that just passed on March 3rd.

Other than obvious beauty, the Japanese significance of attaching objects on a rope shows that it is sacred, such as the ritual of tying folded paper wishes on a twine and the heavy rope worn by the highest ranked yokozuna (sumo).

This 93-year young Japanese man approached us with some wooden toys he made that he used to play from childhood. He tells us of his village "grandpa" who would make these very toys for the children to play. Now that he is retired he wants to pay it forward and continue to pass it to the next generation in hopes that they will remember him and do that for the next. To date he has made 2500 wooden toys that he gives to children for free. What a remarkable man and story!

My Japanese sis-in-law and our boys trying out the wooden top spinner.

Dear to the hearts of the Japanese people, the traditional Daruma doll reflects their determined spirit and peaceful outlook on life. Daruma is closely associated with the beloved Japanese proverb as well as my personal favourite motto, Nana korobi yaoki, which states, “Fall down seven times, get up eight”. The Daruma doll's unique rounded shape allows it to return to its original position even if knocked over, representing such persistence.

Make your wish to Daruma by drawing in its right eye upon setting your goal- it’ll remind you to finish the goal, then draw in the other upon fulfilling it. Referring to "opening" the second eye, it expresses the realization of a goal. The doll eyebrows are in the shape of a crane, while the cheek hair resembles the shell of the tortoise symbolizing longevity. And overall red for good luck! 

Daruma reminds us all to NEVER GIVE UP on our dreams!

Taiko Japanese drumming is a traditional entertainment to bring an uplifting happy spirit to special occasions.

Vendors selling a wide variety of Japanese goods from cute dolls, to origami and cookbooks to beautiful jewellery and elegant kimonos. 

Japanese arts and crafts demonstrations were being exhibited such as Ikebana (flower arranging), Bunka Shishu (embroidery), Sumi-e (brush painting), and Cha-no-yu (Tea Ceremony). All these art forms and more are offered as courses at the centre.

The tea ceremony (Cha-do) is the ritualized preparation and serving of powdered green tea in the presence of guests. It is designed to bring aesthetic, intellectual and physical enjoyment, and peace of mind to those in attendance which was influenced by Zen Buddhist masters of the 14th and 15th centuries. For more on cha-do and matcha tea see post.

The Toronto Japanese Film Festival is held each June at the JCCC, and has become one of the largest festivals dedicated entirely to Japanese film. Monthly screenings and the film festival provides a unique and rare opportunity for Canadians to experience the cinema that are loved by Japanese- with English subtitles.

A meticulous Diorama (scaled-down model) of Osaka's village life in early times.

Warrior ware from the ancient past...

JCCC offers a variety of Martial Arts forms classes including Aikido, Judo, Karate, Iaido, Naginata, Kyudo, Shorinji Kempo and Kendo.

"The Way of the Sword," Kendo, is the Japanese art of fencing based on the techniques of the two-handed sword of the samurai. 

Our next generation of warriors...

And what better way to welcome Spring's arrival than with an elegant beautiful touch of a Japanese brunch. Sharing with you recipes from my 2008 Asian Gourmet Magazine's spring article of reviving your senses by bringing the fresh ingredients of spring into your kitchen and reconnecting with family and friends over a casual brunch affair worthy of a celebration in Japan.

 Penned as Susan Vuong. Asian Gourmet Magazine Spring 2008 pp.63 to 69.

Now I am really geared up for spring, especially after learning the temperatures in Toronto are starting to look up!

Happy Birthday to Susan's Savour-It!...

I can't believe it's been one year already... savouring the day, and looking forward to a REAL cake later to celebrate! :)

Happy birthday to you...

Happy birthday to you...

Happy birthday dear baby #4

Happy birthday to you...

Delicious La Rocca Chocolate Bomb Mousse Cake...

Thank you to my family and readers for the delicious memories... let's keep discovering and cooking together for another year!

Korean Pork Belly Day with Stir-fried Pork Belly with Kimchi...

When I saw March 3rd marked on a Korean calendar as Pork Belly Day I was completely curious. Probing further I found out that Koreans celebrate this day with pork belly dishes because the first part of its Korean word for pork belly is "sam" in Samgyeopsal, which means three (sam; 삼), and the rest of its word, layered (gyeop; 겹) and flesh (sal;살). Paying homage to this special cut of pork on the third day of the third month is brilliant! Popular in Chinese and Korean butcher shops resembling bacon, samgyeopsal has three visible layers: the outer skin, then a two-inch layer of thick fat and attached to that two to three inches of lean meat. You can get them with skin-on:

Or a premium cut, with the layer of skin-off which is usually more expensive. I often buy it skin-on and slice it off myself. Galleria Supermarket was having a pork belly promotion so I opted for the premium cut.

My favourite family Korean Samgyeopsal dishes are Stir-fried Pork Belly with Kimchi and simple Grilled Pork Belly to serve with a bevy of toppings and condiments. Stir-fried Pork Belly with Kimchi is downright delicious and simple to make, and always make a welcomed splash at our dinner table. The flavours and ingredients go so well together. 

Stir-fried Pork Belly with Kimchi
Makes 6 servings

1 lb. pork belly, with thick skin removed, sliced into bite-sized pieces
1 Tbsp. oil
3 green onions, chopped into 2-inch pieces
1 medium onion, sliced
3-4 garlic, minced
salt and ground black pepper
1 Tbsp. Chinese cooking wine
1 cup kimchi
2 tsp. soy sauce
a drizzle of sesame oil

Heat oil in skillet or wok on medium high heat. Add onions and stir-fry for two minutes to soften; add 1/2 garlic and continue to cook until fragrant. Add pork belly, stir-fry for one minute, then spread them around on skillet in one layer so the juices that run evaporate and the pork crisp and brown rather than steam. Let cook for two minutes or so, checking one to see if the bottom has browned. Then toss and let the other side of pork brown. 

Add cooking wine and toss for one minute before adding the kimchi. Stir-fry to heat through about one minute, then add soy sauce and toss to finish. Remove onto serving plate and drizzle with sesame oil.

Caramelized pork belly cooked up with garlic, onions and kimchi is one appetizing dish!

The most popular way samgyeopsal is enjoyed is unmarinated, lightly seasoned with salt and ground black pepper and grilled on a grill pan over the stove or a portable grill cooking pan at the table like bacon or cut up into pieces. The latter is the preferred cooking method by Koreans as it allows everyone to cook their own meat and they could eat it hot off the grill. The number of Korean BBQ meals I make, I should seriously invest in one especially since the kids are older and I don't have to worry like I did, that they would burn themselves. Ok, adding to equipment list to buy...

I like to grill the pork belly in long slices then cut up into bite-sized pieces at the table.

Two kinds of dipping sauces are often served. One is ssamjang, ha- another three word :), a paste consisting of gochujang fermented chili paste, soybean paste and sesame oil; the other is gireumjang, made with sesame oil, salt and a small amount of black pepper. 

I like to make a simple seasoned soy bean paste with water to thin.

Accompaniments are usually red or green leafy lettuce and sliced raw garlic, but also served with other things like perilla leaves, sliced jalapeno peppers, shredded lettuce and green onions, sliced raw onions, and kimchi. Garlic, onions, and kimchi can be either grilled with the meat or eaten raw with the cooked meat.

Popular lettuce and onion mixture to serve in wraps. See recipe.

Serve grilled pork belly with side banchan dishes of kimchi and other seasoned sides you can buy at Korean supermarkets.

My favourite way to wrap grilled meats from bottom to top is one piece of torn lettuce, one perilla leaf, pork belly slices spread with soy bean paste, green onion and lettuce mixture, garlic slices, and jalapeno dipped in sesame oil with salt and pepper. Lovely combination of flavours and textures beckoning you for another round...

A very happy eater! Étienne loves Grilled or BBQ meat wraps especially dipped in his favourite sesame sauce.

Here is another pork belly favourite Spicy Pork Belly Stir-Fry I make with Szechuan chilies and green peppers. Really delicious and also goes well in lettuce as a Chinese twist on Korean-style wraps.

I hope you've discovered some great pork belly dishes you can try at home with your family. Play with the spice levels and adjust the seasonings to your preference. You can always cook up a regular batch and remove part of it onto a plate before upping the spices and seasonings on the remainder in the skillet for the members who like it more hot and spicy. 

Salmon and Tomato Ceviche... and a Korean Food Party!

Last weekend, the big family had a blast at our parents' house for Chinese New Year with incredible home-cooked food and karaoke, we thought we'd extend the fun with another soirée at mine- and this time, it was all about Korean food! What better recipe to make than a big pot of soul-warming Gamjatang (Spicy Korean Pork Bone Soup) in this chilly weather? Korean feasting is never short of an array of colourful textural dishes and little appie plates (panchan), so of course there was more in store... I was in the kitchen preparing since early noon, and happily relied on a few prepared foods to help me out and to round out the soup.

To start, salmon and tomato ceviche, a recipe I had adapted from TO Star food writer Corey Mintz, who uses tuna instead. I was intrigued by his combination of Korea's pantry staple- Korean pepper paste, gochujang and lime juice as the curing agents to cook the fish. In South America, where ceviche originated, citrus juice with chopped chilies are typical to cure the seafood. Gochujang's pungent fermented chili soybean paste was a unique twist! Served topped on real Thai shrimp chips, it was out of this world. Pretty as it was delicious, it was a perfect start to satiate the senses for more to come...

NOTE: Haha, @coreymintz just tweeted to me: SALMON!? You'll be hearing from my lawyers.

Salmon and Tomato Ceviche

Makes 6 servings

1 Tbsp. gochujang
1 Tbsp. olive oil
1/2 tsp. sesame oil
2 limes, juiced
2 cups cherry tomatoes, halved or grape tomatoes, quartered
1 lb. sashimi-grade salmon or tuna, cubed same size as tomato halves/quarters
1 or 2 green onions, thinly sliced
Cilantro leaves, coarsely chopped
Sea salt and ground black pepper to taste
Shrimp chips or rice crackers

The best REAL uncooked Thai shrimp chips I picked up at a restaurant
food supplier shop. A big bag for a mere $5.00! Lasted me many rounds!

Whisk the gochujang with olive oil, sesame oil and lime juice until mixed well. Add the tomatoes, salmon, green onions and half the cilantro. Mix well. Season to taste with salt and pepper. Garnish with remaining cilantro. Serve with shrimp chips or rice crackers.

Deep-fried crispy aromatic shrimpy goodness!

Soft salmon, and sweet tomatoes intermingled with Asian herbs and sweet, spicy tangy sesame sauce topped on black pepper flecked crunchy Thai chips create a mini party in your mouth!

Kids enjoying the ceviche along with frozen deep-fried spring rolls I made previously. Great to have things like these ready on a whim when you need it, especially for a crowd!

Now onto the main attraction, my pork bone soup.. you can read all about how to make it in my previous post- Gamjatang. I was so excited to finally cook in this big bad beautiful baby I bought for making big batch soups and stews for my big family!

Near 10 pounds of hunky pork neck bones I picked up at Galleria Supermarket.

 I wasn't kidding when I said BIG!

Deliciously flavourful and spicy with tender hunky pork meat and a bunch of vegetables to make it a hearty meal! 

Serve with Korean rice.

Another dish for the night- one of my family favourite's Kimchi Pancakes. Crispy with caramelized bits on the outside, mildly spicy, slightly crunchy and chewy on the inside!

Flipping the pancake....

 And losing a corner... Not too shabby :)

The rest of my meal- Chinese Five-Spiced Chicken Wings, ok, I lied there is one Chinese dish :), Kimchi Pancakes, Store-prepared marinated beef bulgogi I cooked up, Seasoned Sesame Spinach, Chestnut-Baked Rice cooked and brought over by my sis-in-law Yoko and my sister Trai's seasoned beansprouts.

Store-bought panchan- seasoned bell flower roots, crunchy seasoned mini crabs and seasoned raw squid.

Digging in... 

Finishing the night with fruit and karaoke entertainment... Culture Club anyone?

If you love Korean cuisine like my family, check my post with a list of our Korean family favourites, and come back on Tuesday when I celebrate Korean Pork Belly Day with some pork belly dishes... Sam in Korean is "three" and it's also the first part of the word for pork Samgyeopsal... pay homage to it on the third month, third day sounds brilliant to me!