Japanese Canadian Heritage Cooking Class: w/ Emi & Henry—Winter Oden Party!

PREPARING A TASTY & EASY ODEN MENU AT HOME:

• Oden tsuyu basics: kombu dashi-making 101*

• Cooking up classic ingredients of oden:

• mochi kinchaku purses
• devil's tongue konnyaku
• bathing daikon, renkon & flower carrots
• boiled quail eggs
• salmon satsuma age fishcake, squid & more...

• Toasted mochi on the side, yum!

• Served w/ hot Japanese mustard & yuzu kosho

• Green tea, persimmons & sweets

*NOTE: separate dashi batch can be made gluten free, if necessary, but only if we have advance notice—pls email torabc@gmail.com

(Photos courtesy of Emiko Morita & Henry Tsang)

Cooks' Bios:

Emiko was the executive director of Powell Street Festival Society from 2015-2024 and is currently curating and editing Return to Paueru Gai: 50 Years of Powell Street Festival, an exhibition at the Nikkei Museum and publication (Arsenal Pulp Press) launching in March 2026. Her formative experiences growing up in Vancouver with Japanese food were her grandfather chef’s New Year open house meals but only recently discovered the joys and comforts of oden.

Henry Tsang is a visual and media artist and is the author of "White Riot: The 1907 Anti-Asian Riots in Vancouver," which received the 2024 City of Vancouver Book Award. Projects include The Unwelcome Dinner, a curated dinner commemorating the 1887 Anti-Chinese Riots in Vancouver, and RIOT FOOD HERE, which offered pop-up street food to passers-by. Henry teaches at Emily Carr University of Art & Design.

For all program inquiries & information please email Michael the co-ordinator: torabc@gmail.com