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COVID-19 News

6 years ago
【COVID-19】Daniel Dae Kim reveals he was diagnosed with coronavirus, calls for a stop to racism against Asian people | Hot Asian Men Friday
6 years ago
Nissan fugitive ex-boss Ghosn will not be extradited back to Japan
6 years ago
【COVID-19】Canada starts fighting coronavirus
6 years ago
【COVID-19】Japanese flu drug could be effective in treating coronavirus before it multiplies
Written by JAPAN in CANADA on 03/27/2020

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JAPAN in CANADA

https://japanincanada.com/

LATEST

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torja_toronto_japan

A Japanese community magazine in Canada
Food · People · Culture · Toronto
カナダをもっと知る。トロントを楽しむ。
食・旅・人を編集する、
暮らしのための日本語メディア

The January course appetizers were so good. I was The January course appetizers were so good.
I was impressed from the very first bite.  Omakase appetizers were a beautiful start.
Silky sesame tofu, gently simmered Wagyu Yoshino-ni, crab & spinach ohitashi, and a delicate sake-kasu mousse—each bite felt quietly refined.  Then came the buri shabu.
A quick swish of Japanese amberjack (buri) in hot dashi turns it silky, with rich fat melting into gentle sweetness and umami.
With aromatics, I immediately wanted the next bite.  おまかせ前菜から、もう満足。
胡麻豆腐、和牛吉野煮、蟹のお浸し、酒粕ムースが静かに旨い。鰤しゃぶは出汁にさっと。脂がほどけ、とろける。
薬味で整う、冬のごちそう。
#japanesecuisine #zenjapaneserestaurant #dining #delicous #beautiful
We enjoyed an unforgettable omakase at the counter We enjoyed an unforgettable omakase at the counter at Sushi Kaji.With 45 years of craftsmanship, Chef Kaji’s calm rhythm and precise movements are part of the experience.  Osaka-style sushi shines through gently sweet rice, bold toppings, and rich soy sauce.
We started with appetizers, then enjoyed Wagyu and sashimi, finished with cha-soba, and ended with dessert—each dish beautifully supporting the sushi.
.
鮨職人45年、加地さんの所作が魅せる時間。
鮨加地のカウンターで味わう大阪鮨のおまかせ。
シャリの甘さとトッピング、そして醤油の厚みが特徴だ。
カウンターで魅せる加地さんの手仕事と所作のリズムも最高だ。前菜で始まり、和牛や刺身、そして茶蕎麦で締め、甘味で潤う、握りの前後を支える一品にも注目したい。
.
#sushikaji #omakase #torontosushi #torontofood #torontorestaurants
JCCC’s annual New Year Celebration「Oshogatsu Kai」 JCCC’s annual New Year Celebration「Oshogatsu Kai」 was held on Jan 18, 2026, welcoming around 2,000 visitors.
The day opened with taiko, kagami-biraki, shishimai, and mochi pounding, followed by prefectural showcases by local kenjinkai and a wide spread of Japanese sake, food, bento, desserts, and Japanese tea.
From young children to seniors—Japanese and Canadians alike—came together to experience Japan’s traditions.
A gathering that truly feels possible only at the Japanese Canadian Cultural Centre.
.
トロントにあれカナダ日系文化会館「Japanese Canadian Cultural Centre(JCCC)」で2026年1月18日、新年恒例の「お正月会」が開催され、約2,000人が来場した。和太鼓、鏡開き、獅子舞、餅つきで幕を開け、会場では県人会による都道府県の物産プロモーションのほか、日本酒や日本食、お弁当、デザート、日本茶まで幅広く楽しめた。日本人だけでなくカナダ人も、小さな子どもから年配の方までが集い、日本の伝統文化に触れられる一日。まさに、カナダ日系文化会館だからこそ実現する“集い”がそこにあった。
#newyearscelebration #torontoevent #japanincanada #japaneseculture #ikigaï
Everyone loves katsudon. Have you tried it yet? # Everyone loves katsudon.  Have you tried it yet?
#lovejapanesefood #japan #foodporn #foodie #omg
Tried the new Hokkaido Milk Soft Serve with Strawb Tried the new Hokkaido Milk Soft Serve with Strawberry Sauce at Saryo Cafe in North York.
Rich, smooth, and creamy — the strawberry pairs perfectly with the milky sweetness.
And it’s just so cute, which makes it even more fun to eat. 🍓🍦
Saryo Cafe is located inside Konjiki Ramen!
.
今日はノースヨークの Saryo Cafe で新作
「北海道ミルクソフトクリーム × ストロベリーソース」を。
濃厚でまろやかなミルクのコクに、甘酸っぱい苺がぴったり。
何より見た目がかわいくて、食べている時間まで楽しい…!
※Saryoは Konjiki Ramen 併設です🍦
#icecream #torontocafe #yummy #6ix #lovetoronto
January has a certain feeling to it. So we made a January has a certain feeling to it.
So we made a special: ozoni udon in white miso, with a gentle hint of yuzu.  We asked our head chef, Ken, to take the first bite.
He slurped. He paused. And then—just a small nod.  That’s how you know.
It tastes like New Year, but it still feels like udon.
.
1月らしいスペシャル。
柚子がふわっと香る、白味噌のお雑煮うどん。  まずは、ヘッドシェフのケンさんに試食してもらう。
ひと口、すする。
…そして、静かにうなずく。  ああ、これは「正月の味」だ。
季節って、こうやって食べるといい。
#zensanukiudon #torontofood #udon #noodles #eating
Zen’s futomaki has been a favorite since the early Zen’s futomaki has been a favorite since the early days in Scarborough.
Even now, long-time regulars still order it, reminiscing about the past with every bite.
.
Zenの太巻きは、創業の地・スカボローに店を構えていた頃から親しまれてきた一品。
今もなお、当時からの常連がこの太巻きを注文し、懐かしい時間に思いを馳せます。
変わらぬ味が、記憶とともに受け継がれています。
#torontofood #torontolife #foodlover #tasteoftradition #torontoeats
Satsuma-age, a classic Japanese appetizer, made by Satsuma-age, a classic Japanese appetizer,
made by gently frying fish and shrimp paste until light and tender.Crisp on the outside, soft inside.  Subtle in flavour, it calms the palate and prepares the way for the Osaka-style sushi to follow.
.
大阪鮨の前菜として、味覚を静かに整え、鮨の輪郭を引き立てる。主張しすぎない、やさしいさつま揚げです。
#japanesecuisine #omakaseexperience #sushikaji #eattoronto #lovetoronto
Stopped by Taro’s Fish, a Japanese-owned fish mark Stopped by Taro’s Fish, a Japanese-owned fish market in Toronto and Markham.
Every Friday, their New Zealand Mix Box arrives, featuring a curated selection of local fish flown in fresh.  Alongside favorites like king salmon and red sea bream, this week’s box included Blue Maomao, Tarakihi, fish from the Hauraki Gulf, and even eel.
Prepared fresh as sashimi and available in-store over the weekend.  Why not explore the seasonal flavors of New Zealand seafood this weekend?
.
トロントとマーカムにある魚屋さんTaro’s fish。毎週金曜日には、ニュージーランドから地魚を盛り合わせた Mix Box が到着。この日はキングサーモンや真鯛に加え、Blue Maomao や Tarakihi、Eel まで。毎週末は
ニュージーランドの季節の地魚の新鮮な刺身が店頭に並ぶそう。ぜひ味わってみてください。
#torontofoodie #torontofood #seafood #sashimi #lovetoronto
Stopped by Konjiki Ramen Downtown today. In the ki Stopped by Konjiki Ramen Downtown today.
In the kitchen, we noticed a young chef who bears a resemblance to Atsushi Yamamoto, Chef & Owner of Konjiki Hototogisu in Japan.  His name is Tetsuma.
Focused, calm, and quietly composed.  Great ramen isn’t made by flavor alone —
it’s shaped by the people behind the bowl.
.
今日は Konjiki Ramen ダウンタウン店へ。
ふとキッチンに目を向けると、日本の本店「金色不如帰」の Chef & Owner・山本氏を思わせる、面影と空気感をまとったかっこいい青年が。彼の名は 哲馬。
真剣なまなざし、落ち着いた佇まい、そして静かに立ち上る存在感。みなさんも会いに行って彼のラーメンを食べて見てください。きっと美味しいですよ。
#torontolife #coolguy #かっこいい #イケメン #torontopeople
JAPAN TRAVEL NEWS - 「New York Times Names Nagasaki JAPAN TRAVEL NEWS - 「New York Times Names Nagasaki and Okinawa Among “52 Places to Go in 2026”」  The New York Times has selected Nagasaki and Okinawa for its annual list of “52 Places to Go in 2026.”
Nagasaki was ranked 17th, while Okinawa placed 46th on this year’s list.  The newspaper noted that Nagasaki offers a compelling reason to visit “at a time when the threat of nuclear proliferation is spreading across the world,” highlighting the city’s historical significance and its continued message of peace.  Okinawa was recognized for the anticipated completion of the reconstruction of Shuri Castle, whose main hall was destroyed in a fire in 2019. The restoration is scheduled to be completed this autumn, marking a major milestone for the region’s cultural heritage.
.
ニューヨーク・タイムズ「2026年に行くべき52カ所」長崎・沖縄を選定。NYタイムズは今年のリストに日本から17番目に長崎、46番目に沖縄が選ばれた。25年は富山と大阪を、24年は山口を選んだ。
#japantravel #japantrip #lovejapan #travelling
The recent news of Japanese sushi chain Sushizanma The recent news of Japanese sushi chain Sushizanmai paying a record 510 million yen (approximately $3.2 million) for a 243-kg (536-pound) bluefin tuna at the New Year auction at Tokyo’s Toyosu Market has drawn global attention.  What may come as a surprise to many, however, is that tuna of comparable size and weight can also be found here in Toronto.
At Taro’s Fish, whole Canadian wild bluefin tuna—sometimes reaching similar proportions—are sourced and purchased on a regular basis, not as a headline event, but as part of an ongoing commitment to quality and craftsmanship.— Editorial Report
#seafoodlover #foodie #gourmet
Toronto’s Japanese-language magazine is out with a Toronto’s Japanese-language magazine is out with a special New Year’s issue!
A free monthly community magazine from Canada.
The January issue features New Year’s messages from key leaders in Canada and Japan, including the Prime Minister of Canada, the Premier of Ontario, and the Prime Minister of Japan.
Don’t miss it — be sure to check it out!
.
【令和8年 新年の言葉】
内閣総理大臣 高市 早苗
外務大臣 茂木 敏充
Prime Minister of Canada Mark Carney
Premier of Ontario Doug Ford
駐カナダ日本国大使 山野内 勘二
在トロント日本国総領事 松永 健
国際交流基金トロント日本文化センター 所長 山本 訓子
カナダ日系文化会館 館長 Jerrold McGrath
JETROトロント事務所長 幡野 裕一
 
【特集】
12号で見つめた2025年のカナダ
TORJAの特集アーカイブ
 
もしカナダに国宝があるなら
.
#カナダ生活 #トロント生活 #海外暮らし #海外生活 #移住
Snowmen… or little chicks? A quiet winter scene in Snowmen… or little chicks?
A quiet winter scene in Canada.
Even the smallest details can soften the cold season.
カナダの新年に見つけた、静かなひとコマ。
#unionville #markham #lovetoronto #torontolife #2026
Today, I visited Zen Sanuki Udon in Scarborough! I Today, I visited Zen Sanuki Udon in Scarborough!
I order Ozoni Udon as New Year’s Bowl, signature udon dashi is gently blended with special white miso, creating a rich and comforting broth.
Filled with traditional New Year ingredients, including mochi, this seasonal bowl pairs beautifully with our house-made Sanuki udon — deep in flavor, warm, and deeply satisfying.  新年の一杯「お雑煮うどん」はいかがでしょう。  Zen特製のうどん出汁に、特別に仕立てた白味噌をブレンド。
お餅をはじめ、新年を彩る縁起の良い食材を添えました。
豊かな香りと濃厚な旨味が、自家製讃岐うどんにやさしく寄り添う、年のはじまりにふさわしい一杯です。
#newyearspecial #delicious #torontofoodie #torontofood #tasteofjapan
Before the omakase sushi begins, there is a dish t Before the omakase sushi begins, there is a dish that quietly sets the tone.
A silky chawanmushi, made with eggs, milk, and salt, gently brings out the pure flavor of the egg.
Finished with a rich dashi glaze, tender shrimp, and delicate texture, it’s a memorable first bite—one that prepares you for the sushi to come.  おまかせの鮨を味わう前に、その時間を静かに引き立ててくれる一品があります。
それが、玉子の風味を丁寧に引き出した、なめらかな茶碗蒸し。  玉子にミルクと塩のみで仕立てた、この店ならではの生地は、とろけるような口当たり。
そこへ、だしの旨味を凝縮した餡が重なり、味わいに奥行きを添えます。  ぷりっとした海老の食感、ふんわりと広がる玉子の余韻、そして上品な餡。
それぞれが一体となって生まれる、多層的な美味しさ。
「鮨の前に、まず一口。」
そう言いたくなるほど、記憶に残る茶碗蒸しです。
#foodie #torontofood #etobicoke #japanesecuisine #sushikaji
TORJA Japanese Magazine New Year’s Edition 【令和8年  TORJA Japanese Magazine New Year’s Edition 
【令和8年 新年の言葉】
内閣総理大臣 高市 早苗
外務大臣 茂木 敏充
Prime Minister of Canada Mark Carney
Premier of Ontario Doug Ford
駐カナダ日本国大使 山野内 勘二
在トロント日本国総領事 松永 健
国際交流基金トロント日本文化センター 所長 山本 訓子
カナダ日系文化会館 館長 Jerrold McGrath
JETROトロント事務所長 幡野 裕一 
【特集】
12号で見つめた2025年のカナダ
TORJAの特集アーカイブ 
もしカナダに国宝があるなら
#happynewyear #2026 #あけましておめでとうございます #カナダ #トロント
Onsen egg tempura is addictive. Perfect with steam Onsen egg tempura is addictive.
Perfect with steamed rice, just as good with udon.
Not just seafood—vegetables shine too.
That’s the charm of tempura.
Before you know it, you’re craving it every two weeks.
.
温泉卵の天ぷら、クセになる。
白いご飯にも、うどんにも合う。
シーフードだけじゃない、野菜も主役。
それが天ぷらの魅力。
気づけば2週間に一度、食べたくなる。
#torontofood #torontofoodblog #torontofoodie #eattoronto #torontorestaurant
Holiday prep in full swing! On special days, nothi Holiday prep in full swing!
On special days, nothing beats sashimi and sushi.
The shop is lined with pre-order platters and ready-to-go favorites, all set for the festive rush.
.
ホリデー営業の準備で大忙しの店内に潜入。
特別な日には、やっぱり刺身や寿司が食べたくなる。
予約注文のプラッターや店内商品がずらりと並び、ホリデーの空気が高まっています。
#tarosfish #holiday #specialdinner #dinnerparty #holidaymenu
Compared to croquettes overseas, Japanese croquett Compared to croquettes overseas, Japanese croquettes highlight the natural sweetness and fluffy texture of potatoes.
The light, crispy panko coating brings a delicate crunch without feeling greasy.
Perfectly seasoned on the inside, they don’t even need sauce.
A humble, everyday comfort food—balanced, satisfying, and distinctly Japanese.
.
海外のクロケットと比べ、日本のコロッケは「じゃがいも」の甘みと、ほくほく感が主役。素材そのものの味を楽しむための設計。パン粉の衣は軽やかでサクッと繊細。油っぽさより、心地よい食感が際立つ。ソースがなくても成立する完成度、精肉店や惣菜屋、家庭に根づいた日常の味。
重すぎず、また食べたくなる。
.
#cooking #tasting #eating #lovefood #favourite
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We enjoyed an unforgettable omakase at the counter We enjoyed an unforgettable omakase at the counter at Sushi Kaji.With 45 years of craftsmanship, Chef Kaji’s calm rhythm and precise movements are part of the experience.  Osaka-style sushi shines through gently sweet rice, bold toppings, and rich soy sauce.
We started with appetizers, then enjoyed Wagyu and sashimi, finished with cha-soba, and ended with dessert—each dish beautifully supporting the sushi.
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鮨職人45年、加地さんの所作が魅せる時間。
鮨加地のカウンターで味わう大阪鮨のおまかせ。
シャリの甘さとトッピング、そして醤油の厚みが特徴だ。
カウンターで魅せる加地さんの手仕事と所作のリズムも最高だ。前菜で始まり、和牛や刺身、そして茶蕎麦で締め、甘味で潤う、握りの前後を支える一品にも注目したい。
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#sushikaji #omakase #torontosushi #torontofood #torontorestaurants
JCCC’s annual New Year Celebration「Oshogatsu Kai」 JCCC’s annual New Year Celebration「Oshogatsu Kai」 was held on Jan 18, 2026, welcoming around 2,000 visitors.
The day opened with taiko, kagami-biraki, shishimai, and mochi pounding, followed by prefectural showcases by local kenjinkai and a wide spread of Japanese sake, food, bento, desserts, and Japanese tea.
From young children to seniors—Japanese and Canadians alike—came together to experience Japan’s traditions.
A gathering that truly feels possible only at the Japanese Canadian Cultural Centre.
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トロントにあれカナダ日系文化会館「Japanese Canadian Cultural Centre(JCCC)」で2026年1月18日、新年恒例の「お正月会」が開催され、約2,000人が来場した。和太鼓、鏡開き、獅子舞、餅つきで幕を開け、会場では県人会による都道府県の物産プロモーションのほか、日本酒や日本食、お弁当、デザート、日本茶まで幅広く楽しめた。日本人だけでなくカナダ人も、小さな子どもから年配の方までが集い、日本の伝統文化に触れられる一日。まさに、カナダ日系文化会館だからこそ実現する“集い”がそこにあった。
#newyearscelebration #torontoevent #japanincanada #japaneseculture #ikigaï
Everyone loves katsudon. Have you tried it yet? # Everyone loves katsudon.  Have you tried it yet?
#lovejapanesefood #japan #foodporn #foodie #omg
Tried the new Hokkaido Milk Soft Serve with Strawb Tried the new Hokkaido Milk Soft Serve with Strawberry Sauce at Saryo Cafe in North York.
Rich, smooth, and creamy — the strawberry pairs perfectly with the milky sweetness.
And it’s just so cute, which makes it even more fun to eat. 🍓🍦
Saryo Cafe is located inside Konjiki Ramen!
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今日はノースヨークの Saryo Cafe で新作
「北海道ミルクソフトクリーム × ストロベリーソース」を。
濃厚でまろやかなミルクのコクに、甘酸っぱい苺がぴったり。
何より見た目がかわいくて、食べている時間まで楽しい…!
※Saryoは Konjiki Ramen 併設です🍦
#icecream #torontocafe #yummy #6ix #lovetoronto
January has a certain feeling to it. So we made a January has a certain feeling to it.
So we made a special: ozoni udon in white miso, with a gentle hint of yuzu.  We asked our head chef, Ken, to take the first bite.
He slurped. He paused. And then—just a small nod.  That’s how you know.
It tastes like New Year, but it still feels like udon.
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1月らしいスペシャル。
柚子がふわっと香る、白味噌のお雑煮うどん。  まずは、ヘッドシェフのケンさんに試食してもらう。
ひと口、すする。
…そして、静かにうなずく。  ああ、これは「正月の味」だ。
季節って、こうやって食べるといい。
#zensanukiudon #torontofood #udon #noodles #eating
Zen’s futomaki has been a favorite since the early Zen’s futomaki has been a favorite since the early days in Scarborough.
Even now, long-time regulars still order it, reminiscing about the past with every bite.
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Zenの太巻きは、創業の地・スカボローに店を構えていた頃から親しまれてきた一品。
今もなお、当時からの常連がこの太巻きを注文し、懐かしい時間に思いを馳せます。
変わらぬ味が、記憶とともに受け継がれています。
#torontofood #torontolife #foodlover #tasteoftradition #torontoeats
Satsuma-age, a classic Japanese appetizer, made by Satsuma-age, a classic Japanese appetizer,
made by gently frying fish and shrimp paste until light and tender.Crisp on the outside, soft inside.  Subtle in flavour, it calms the palate and prepares the way for the Osaka-style sushi to follow.
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大阪鮨の前菜として、味覚を静かに整え、鮨の輪郭を引き立てる。主張しすぎない、やさしいさつま揚げです。
#japanesecuisine #omakaseexperience #sushikaji #eattoronto #lovetoronto
Stopped by Taro’s Fish, a Japanese-owned fish mark Stopped by Taro’s Fish, a Japanese-owned fish market in Toronto and Markham.
Every Friday, their New Zealand Mix Box arrives, featuring a curated selection of local fish flown in fresh.  Alongside favorites like king salmon and red sea bream, this week’s box included Blue Maomao, Tarakihi, fish from the Hauraki Gulf, and even eel.
Prepared fresh as sashimi and available in-store over the weekend.  Why not explore the seasonal flavors of New Zealand seafood this weekend?
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トロントとマーカムにある魚屋さんTaro’s fish。毎週金曜日には、ニュージーランドから地魚を盛り合わせた Mix Box が到着。この日はキングサーモンや真鯛に加え、Blue Maomao や Tarakihi、Eel まで。毎週末は
ニュージーランドの季節の地魚の新鮮な刺身が店頭に並ぶそう。ぜひ味わってみてください。
#torontofoodie #torontofood #seafood #sashimi #lovetoronto
Stopped by Konjiki Ramen Downtown today. In the ki Stopped by Konjiki Ramen Downtown today.
In the kitchen, we noticed a young chef who bears a resemblance to Atsushi Yamamoto, Chef & Owner of Konjiki Hototogisu in Japan.  His name is Tetsuma.
Focused, calm, and quietly composed.  Great ramen isn’t made by flavor alone —
it’s shaped by the people behind the bowl.
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今日は Konjiki Ramen ダウンタウン店へ。
ふとキッチンに目を向けると、日本の本店「金色不如帰」の Chef & Owner・山本氏を思わせる、面影と空気感をまとったかっこいい青年が。彼の名は 哲馬。
真剣なまなざし、落ち着いた佇まい、そして静かに立ち上る存在感。みなさんも会いに行って彼のラーメンを食べて見てください。きっと美味しいですよ。
#torontolife #coolguy #かっこいい #イケメン #torontopeople
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