British Columbia

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Home fries , gommer fries (Western Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), or bistro potatoes (southeastern US) are a type of basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving. They are sometimes served as a substitute for hash browns. Home fries (or fried potatoes) are often paired with onions. In North America, home fries are popular as a breakfast side dish.

A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread. The pronunciation of the word within the English-speaking world varies, with some pronouncing it /skɒn/ (rhymes with "gone"), and others /skoʊn/ (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Republic of Ireland, though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, although this also seems to be the favoured pronunciation in Southern England, the Home Counties, and East Anglia. Natives of the Republic of Ireland and the United States mainly use the /skoʊn/ pronunciation. British dictionaries usually show the /skɒn/ form as the preferred pronunciation, while recognising the /skoʊn/ form.

Silog is a class of Filipino breakfast dishes containing sinangag and itlog (egg; in context, fried egg "sunny side up"). They are served with various viands or ulam, often fried as well, and usually meat dishes such as tapa, longganisa or ham. The name of the accompanying meat dish determines the portmanteau name of the silog; for example, the former three would be known as tapsilog, longsilog, and hamsilog. The first type of silog to be named as such was the tapsilog. It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. The term tapsilog was originally established in the 1980s and came from the Tapsi ni Vivian ("Vivian's Tapsi") restaurant in Marikina. According to Vivian del Rosario, owner of Tapsi ni Vivian, she was the first to use the term tapsilog. Due to the popularity of this type of cuisine in the Philippines, some restaurants, fast food chains such as Jollibee and McDonald's Philippines and even hotels have included silogs on their breakfast menus, and some restaurants and fast food chains like Tapa King and Rufo's Famous Tapa exclusively or mainly serve this type of dish. Some diners like the first Tapsi ni Vivian in Marikina and Rodic's Diner in the University of the Philippines Diliman campus in Quezon City have also opened other branches after becoming recognized for their silog dishes.

A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Bumbleberry pie is a mixed berry pie. It is made of at least three kinds of berries, but generally refers to a mixed berry pie, as there is no such berry as a "bumbleberry". This pie often also contains apple and/or rhubarb. Berries commonly used in this pie may include blueberries, raspberries, strawberries, and blackberries.

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

A date square is a Canadian dessert or bar cookie made of cooked dates with an oatmeal crumb topping. In the western provinces and states it is known as matrimonial cake. In Eastern Canada it can also be known as date crumbles. It is often found in coffee shops as a sweet snack food. Sometimes nuts are added to the base layer or crumb topping, or other alterations. There can also be candied peel added to the date stuffing for a contrasting texture. The date square is known as a traditional dish of Newfoundland.

The Nanaimo bar is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top. Many varieties exist, consisting of various types of crumb, various flavours of icing (such as peanut butter or coconut, mocha), and various types of chocolate. The earliest confirmed printed copy of the recipe using the name "Nanaimo bars" appears in the Edith Adams' prize cookbook (14th edition) from 1953.[a] Following research into the origins of Nanaimo bars, Lenore Newman writes that the same recipe was published in the Vancouver Sun earlier that same year under the name "London Fog Bar". The recipe later also appears in the publication His/Her Favourite Recipes, Compiled by the Women's Association of the Brechin United Church (1957), with the recipe submitted by Joy Wilgress, a Baltimore, Maryland, native. (Brechin United Church is in Nanaimo.) In 1954, the recipe "Mabel's Squares" was published in The Country Woman's Favourite by the Upper Gloucester Women's Institute (New Brunswick). The recipe was submitted by Mrs. Harold Payne, the daughter of Mabel (Knowles) Scott (1883–1957).[b]

Pecan pie treats with a shortbread crust, baked in a casserole dish

Cake in which holes are poked and filled with fruit, caramel, coconut, chocolate, condensed milk

Craft beer is a beer that has been made by craft breweries, which typically produce smaller amounts of beer, than larger "macro" breweries, and are often independently owned. Such breweries are generally perceived and marketed as emphasising enthusiasm, new flavours, and varied brewing techniques. The microbrewery movement began in both the United States and United Kingdom in the 1970s, although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries. As the movement grew, and some breweries expanded their production and distribution, the more encompassing concept of craft brewing emerged. A brewpub is a pub that brews its own beer for sale on the premises. Although the term "microbrewery" was originally used in relation to the size of breweries, it gradually came to reflect an alternative attitude and approach to brewing flexibility, adaptability, experimentation and customer service. The term and trend spread from the UK to the US in the 1980s, and was eventually used as a designation for breweries that produce fewer than 15,000 U.S. beer barrels annually. In 1995, there were 205 microbreweries nationwide. In 2000, that number more than doubled to 420 microbreweries.

Icewine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is then pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice. With icewines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, icewine grapes should not be affected by Botrytis cinerea or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an icewine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives icewine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in "clean". This results in a very complex and sweet wine. Much icewine is made from the grapes Riesling, Vidal, Cabernet Franc and Cabernet Sauvignon, but there is also icewine made from Shiraz, Merlot, Sangiovese and others. Icewine production is risky (the frost may not come at all before the grapes rot or are otherwise lost) and requires the availability of a large enough labour force to pick the whole crop within a few hours, at a moment's notice, on the first morning that is cold enough. The grapes for icewine must only be harvested when they are frozen naturally and the temperature must be -8 C (20°F) or below when they are picked. This results in relatively small amounts of ice wine being made worldwide, making icewines generally expensive. Icewine production is limited to that minority of the world's wine-growing regions where the necessary cold temperatures can be expected to be reached with some regularity. Canada is the world's largest producer of icewine, producing a greater volume of icewine than all other countries combined with Ontario producing over 90% of Canada's icewine, followed by Germany.

Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. Spruce beer can refer to either alcoholic or non-alcoholic beverages. A number of flavors are associated with spruce-flavored beverages, ranging from floral, citrus, and fruity, to cola-like flavors to resinous and piney. This diversity in flavor likely comes from the choice of spruce species, the season in which the spruce ingredients are harvested, and the manner of preparation. Using evergreen needles to create beverages was practiced in both Northern Europe and North America. Certain Indigenous peoples of North America used the drink as a cure for scurvy during the winter months when fresh fruits were not available, as the fresh shoots of many spruces and pines are a natural source of vitamin C. It may also have been brewed in Scandinavia prior to European contact with the Americas, but most French and British explorers were ignorant of its use as a treatment for scurvy when they arrived in North America. Jacques Cartier and his explorers were exposed to it as a tea when they arrived in Stadacona in what is now Quebec in 1535. European sailors adopted the practice and subsequently spread it across the world.

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

The Arctic char or Arctic charr is a cold-water fish in the family Salmonidae, native to alpine lakes, as well as Arctic and subarctic coastal waters in the Holarctic. It spawns in freshwater and its populations can be lacustrine, riverine, or anadromous, where they return from the ocean to their fresh water birth rivers to spawn. No other freshwater fish is found as far north; it is, for instance, the only fish species in Lake Hazen which extend up to 81°56′N 68°55′W / 81.933°N 68.917°W / 81.933; -68.917 (Lake Hazen (northeast)) on Ellesmere Island in the Canadian Arctic. It is one of the rarest fish species in Great Britain and Ireland, found mainly in deep, cold, glacial lakes, and is at risk there from acidification. In other parts of its range, such as the Nordic countries, it is much more common, and is fished extensively. In Siberia, it is known as golets (Russian: голец) and it has been introduced in lakes where it sometimes threatens less hardy endemic species, such as the small-mouth char and the long-finned char in Elgygytgyn Lake.

The B.C. roll is a Maki-zushi , a kind of sushi containing barbecued salmon and cucumber. It is prepared as an uramaki roll, a style of sushi in which the rice is on the outside. Often the roll contains barbecued salmon skin coated in a sweet sauce. There are many variations of this roll including barbecued salmon skin with mayo.[citation needed] The name comes from the fact that British Columbia (B.C.) is famous for wild Pacific salmon. Many sushi restaurants in B.C. serve the B.C. roll as a part of their menu. The Vancouver-based Japanese chef Hidekazu Tojo created the B.C. roll in 1974 when he used salmon skin in place of the traditional anago (salt-water eel), which was difficult to obtain in the West Coast.

Butter chicken, traditionally known as murgh makhani , is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi refugees from Peshawar, British India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan). In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)".[citation needed] In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like chicken tikka masala, which it is also sometimes confused with).

Butter chicken, traditionally known as murgh makhani , is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi refugees from Peshawar, British India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan). In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)".[citation needed] In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like chicken tikka masala, which it is also sometimes confused with).

California roll or California maki is an uramaki (inside-out makizushi roll) containing imitation crab (or rarely real crab), avocado, and cucumber. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or roe (such as tobiko from flying fish). As one of the most popular styles of sushi in Canada and the United States, the California roll has been influential in sushi's global popularity, and in inspiring sushi chefs around the world to create non-traditional fusion cuisine. The main wrapped ingredients are the avocado and imitation crab (surimi sticks); these are all typically wrapped with seaweed, although soy paper can be used. Premium versions may use real crab, as in the original recipe. The cucumber may have been used since the beginning, or added later, depending on the account. The inside-out roll may be sprinkled on the outside with sesame seeds, although tobiko (flying fish roe), or masago (capelin roe) may be used.

Chanterelle is the common name of several species of fungi in the genera Cantharellus, Craterellus, Gomphus, and Polyozellus. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down from the cap. Many species emit a fruity aroma and often have a mildly peppery taste. Chanterelles are found in Eurasia, North America, and Africa, typically growing in forested areas. They initially gained popularity as an edible mushroom in the 18th century via their inclusion in French cuisine. At one time, all yellow or golden chanterelles in western North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle and C. cibarius var. roseocanus were identified, followed by C. cascadensis in 2003, C. californicus in 2008, and C. enelensis in 2017. C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests, as well as Eastern Canada in association with Pinus banksiana.

Chicken and dumplings is a Southern dish that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid . The dumplings are either rolled out flat, dropped, or formed into a ball. It is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression. Some sources say that chicken and dumplings originated in the Southern United States during the era of the Antebellum South and was considered a mainstay during harsh economic times. One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens. Chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, broth produced by simmering the chicken, multiple dumplings, and salt and pepper for seasoning. Sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are added to the dumpling dough. Various commercial preparations of chicken and dumplings are available, including canned and frozen versions of the prepared dish. Frozen raw dumplings, typically very flat strips about 1x4 inches, can be cooked in any broth. The consistency of the prepared dish, whether homemade or purchased, varies from a thin soup to a very thick casserole-like consistency, easily eaten with a fork. Thicker preparations are made by gently simmering the dumplings longer and/or adding flour or another thickening agent directly to the broth. Flour tortillas or canned biscuits, rolled thin on a floured surface, cut into strips, are a quick and easy substitute for homemade dough. Butter may be added to the recipe for added richness. Since chicken meat would become dry and tough if it is boiled long enough to cook the dumplings and thicken the broth, the chicken or parts are removed from the broth before adding the dumplings. While the dumplings are cooking, the meat is separated from the bones. When the dumplings are done and the broth seasoned and thickened, the chicken is returned to the broth. The dish is then ready to be served, but may be kept on low heat so as to not further cook the chicken.

Cacciatore or cacciatora refers to an Italian meal prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora), abbacchio (abbacchio alla cacciatora), an Italian preparation of lamb, capon (cappone alla cacciatora) or potatoes (patate alla cacciatora).

Stewed chicken with a spicy tomato sauce

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and Kenya. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was created by cooks from South Asia living in Great Britain and is offered at restaurants around the world. Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven, served in a creamy sauce. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and a masala spice mix. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye.

Cioppino is a fish stew originating in San Francisco, California, an Italian-American cuisine related to various fish soups in Italian cuisine. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce.

New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. Flour or, historically, crushed hard tack may be added as a thickener. New England clam chowder is usually accompanied by oyster crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Vegetarian borscht made with beets, mashed potatoes, cabbage, vegetables, a dish from Russian and Ukrainian Doukhobor immigrants

The Dungeness crab makes up one of the most important seafood industries along the west coast of North America. Its typical range extends from Alaska's Aleutian Islands to Point Conception, near Santa Barbara, California. Dungeness typically grow 6–7 in (150–180 mm) at their widest point and inhabit eelgrass beds and sandy bottoms. Its common name comes from the Dungeness Spit in the Strait of Juan de Fuca, Washington state, United States, which shelters a shallow bay inhabited by the crabs. Dungeness crabs have four pairs of armored legs, two claws, and a wide, hard shell. A Dungeness's legs are shorter compared to other commercial crabs and their claws have a distinctive hook. The claws of the crab are used both as defense and to tear apart large food items. The crab uses its smaller appendages to pass the food particles into its mouth. Once inside the crab's stomach, food is further digested by the "gastric mill", a collection of tooth-like structures [citation needed].

Fish tacos originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

Japadog is a small chain of street food stands and restaurants located in Vancouver, British Columbia, Canada . The chain, which specializes in hot dogs that include variants of Japanese-style foods like okonomiyaki, yakisoba, teriyaki and tonkatsu, is owned by Noriki Tamura. Tamura and his wife moved to Vancouver in 2005. They opened the first Japadog stand that same year. A second stand opened in Vancouver in the summer of 2009. In 2010, they expanded beyond their three mobile stands in Vancouver, opening a sit-in restaurant, allowing them to serve extra items such as desserts and their unique french fries, called "shaked fries." The kitchen staff prepare them by placing the cooked fries in a paper bag and seasoning and shaking them until coated. They also have a trailer location on the pier in Santa Monica, California.

King crabs are decapod crustaceans in the family Lithodidae that are chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food with the most common being the red king crab . King crabs are not true crabs, and are generally thought to be derived from hermit crab ancestors within the Paguridae, which may explain the asymmetry still found in the adult forms. This ancestry is supported by several anatomical peculiarities which are present only in king crabs and hermit crabs. Although some doubt still exists about this hypothesis, king crabs are the most widely quoted example of carcinisation among the Decapoda. The evidence for this explanation comes from the asymmetry of the king crab's abdomen, which is thought to reflect the asymmetry of hermit crabs, which must fit into a spiral shell.

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.

Motoyaki is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell. It is typically available in Japanese restaurants on the Pacific coast of Canada. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki. In Japanese cuisine, a sauce called tamagonomoto [A] (or tamagonomoto (玉子の素) / tamamoto (玉素)) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar. Some variants also have miso or soy sauce added. Foods topped with this sauce and baked are moto-yaki (もと焼き)[B] (or tamamoto-yaki (玉素焼き, literally:tamamotoed-and-baked) / moto-yaki (素焼き)[C]). Although motoyaki is considered a traditional Japanese dish, the names motoyaki, tamagonomoto, and alike are not well known in Japan as of 2021[update], while its variant using mayonnaise: mayonēzu-yaki (マヨネーズ焼き) (or mayo-yaki (マヨ焼き)) is far more popular. Canadian motoyaki is similar to Japanese mayonēzuyaki in using mayonnaise, unlike Japanese "motoyaki".

Palak paneer or palak chhena is an Indian dish consisting of chhena or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. The terms palak chhena and saag chhena are sometimes used interchangeably in restaurants in the Anglosphere. However, saag chhena is different from traditional palak chhena in that it contains other green leafy vegetables, such as mustard greens, whereas palak paneer only contains spinach. Dhaba restaurants often specialize in palak chhena.

Phở or Pho[a] is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef (phở bò)), sometimes chicken (phở gà). Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish, and is said to be influenced by Cantonese and French cultures. Phở originated in the early 20th century in Northern Vietnam, and after the Vietnam War, refugees popularized it throughout the world. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. In 2017, Vietnam made 12 December the "Day of Pho".

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

A salmon burger is a type of fishcake made mostly from salmon in the style of a hamburger. The salmon requires a binder to make it stick together and is easy to overcook which makes it too dry. Salmon burgers are especially common in Alaska where they are routinely offered as an alternative to beef hamburgers.

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage , Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, c. 1660–1680.[clarification needed]

Pandalus platyceros, also called California spot prawn or Alaskan prawn, is a shrimp of the genus Pandalus. Spot shrimp are a large shrimp found in the North Pacific. They range from the clean waters off Unalaska Island, Alaska, to San Diego. The commercial spot prawn fishery along the British Columbia coast is considered sustainable as they "occur in sufficient numbers to support several small commercial and recreational fisheries" and provides the largest landed value to the BC shrimp fishery.

Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves over a mix of dried spices.[not specific enough to verify] The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely. The word "curry" figures in the Thai language as "kari" (Thai: กะหรี่), and refers to dishes using either an Indian-style curry powder, known as phong kari in Thailand, or to the dish called kaeng kari, an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. Kung phat phong kari (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. In the 16th century, the English gentry revived the custom of serving pies and the tradition soon swept the country.[citation needed] A British food commenter once described them as, "which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom." The meat pies made by the English of that era would include various meats such as pork, lamb, birds and game. During the reign of Elizabeth I, English cooks made pies using “chicken peepers,” which consisted of chicks stuffed with gooseberries. The obsession with pies spread to the New World soon after it spread across Europe when the first European American settlers took their pie recipes with them when they moved westward. Pot pie can be prepared in a variety of ways including in a baking dish in an oven, or in a pie iron over a campfire. There are numerous other types of pot pies including taco, ham and brie pizza, and steak and mushroom. The pie shell and crust can be made from scratch or can be fashioned from store bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening. Once prepared and served, the pot pie leftovers can be stored in the freezer for later consumption.

Cheese made by Natural Pastures Cheese Company

Cheese made by Natural Pastures Cheese Company

Popular sweet corn grown in Chilliwack, British Columbia

Made by Natural Pastures Cheese Company

Camembert made by Natural Pastures Cheese Company

A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.

Finnan haddie is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. The origin of finnan haddie is the subject of debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. The "dispute" goes back to the eighteenth century, although it is hard to trace, as adherents fail to acknowledge even the possibility of the alternative view (except for the etymology note in the Oxford English Dictionary). It may have been a popular dish in Aberdeenshire since at least as early as the 1640s. Although known and admired in Scotland for a long time, Finnan haddie became a popular food item in London only in the 1830s. In earlier times, because of the light smoking that the fish received, it did not have a long shelf life—by most contemporary estimates, at most three days (although some suggested no more than one day). Thus, although the fish was often available in Aberdeen "within twelve hours of being [caught]", the distance to London was at that time nearly insurmountable if spoilage was to be avoided. The fish started making its first appearances in London when shipped by established mail coach, but became widely available with the construction of the railway link connecting Aberdeen to London in the 1840s. The association with Findon became strong because of the Aberdeen connection. Occasionally, confusion was so deep that Findon was referred to as Findhorn.

Cheese made by Bella Stella Cheese

Cheese made by Bella Stella Cheese

Apples, apricots, cherries, nectarines, peaches, plums, wild blueberries, etc

Cheese made by The Farm House Natural Cheeses

Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens. According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige 'smoked for a long time, air-cured for a long time.' The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer. The Alsatian and French names for smoked air-cured sausage, Gendarm and gendarme, are apparently translations of the folk-etymologized German name. "Jäger" should be remembered as a direct, simplified translation from German, meaning "hunter." This could explain the sausage's renewed popularity in the more northern and German-settled parts of the United States. Dedicated hunters consider landjägers as food for hunters taking game to carry on the traditions associated with a lifestyle from previous generations of hunters. A very similar semi-dried sausage known as salamino cacciatore (translation: "hunter's sausage") is traditionally produced in Central and Northern Italy. Landjäger sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices, such as caraway, black pepper, coriander seed, and garlic. They are each 15–20 cm (6–8 in) in length, made into links of two. Before smoking and drying, they are pressed into a mold, which gives them their characteristic rectangular cross-section of about 2+1⁄2 cm × 1 cm (1 in × 1⁄2 in). Typically, a pair of Landjäger weighs about 100 g and contains about 516 kcal. In Austria, Landjäger is sometimes made using horse meat.

Naan is a leavened, oven-baked or tawa-fried flatbread. It can be baked using a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.

Cheese made by Natural Pastures Cheese Company

Pemmican is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The name comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), 'fat, grease'. The Lakota (or Sioux) word is wasná, originally meaning 'grease derived from marrow bones', with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America. Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong, Robert Peary, Matthew Henson, and Roald Amundsen.

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking methods, and other variables. Potato bread goes by many regional names, including slims, fadge, potato cake, potato farls, and tatie bread in Ireland. "Potato cake" can actually refer to numerous dishes. Brazilian potato bread is usually a light airy bread, made in small round loaves with potatoes or potato flour mixed with wheat flour, milk, eggs and yeast and then baked. It can also be found with Catupiry filling and is usually consumed as a snack all over the country.

Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins and dietary minerals in amounts greater than in many grains. Quinoa is not a grass but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia. The plant thrives at high elevations and produces seeds that are rich in protein. Almost all production in the Andean region is done by small farms and associations. Its cultivation has spread to more than 70 countries, including Kenya, India, the United States and European countries. As a result of increased popularity and consumption in North America, Europe, and Australasia, quinoa crop prices tripled between 2006 and 2014.

Eggplant , aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

Smoked salmon strips with a sweet glaze

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice.[citation needed]

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice.[citation needed]

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast.

Thrills is a Canadian brand of chewing gum. It was originally produced by the O-Pee-Chee company of London, Ontario, Canada which was subsequently bought by Nestlé in the late 1980s. It is known for its purple colour and distinctive flavour. Comparisons of its flavour to soap are so prevalent that recent packaging states "IT STILL TASTES LIKE SOAP!". Thrills once came in a paper envelope or blister pack, but now comes in a cardboard package similar to a Chiclets box. It is now made in Spain for Tootsie Roll Industries. There are ten pieces of gum in each package and each package has the dimensions of 22 x 9.8 x 4.7 cm.

Cheese made by Poplar Grove Cheese

Tornado potatoes , also called rotato potato, spring potato, twist potatoes, potato twisters, potato swirl, spiral potato, potato on a stick, tornado fries or (in Australia) chips on a stick, are a popular street food in South Korea, originally developed by Jeong Eun Suk of Agricultural Hoeori Inc. It is a deep fried spiral-cut whole potato on a skewer, similar to a French fry, brushed with various seasonings such as onion, cheese, or honey. Some varieties have spliced sausages in between. It is also popular in Australia. In Australia, tornado potatoes are known as "chips on a stick", as "chips" refers to both fries and crisps in Australian English. They are popular at several events, including agricultural shows and carnivals, such as the Sydney Royal Easter Show.

1 to 3 year aged cheese made by The Farm House Natural Cheeses

9 to 12 month aged cheese made by The Farm House Natural Cheeses

Tzatziki , also known as cacık ( Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. The word tzatziki appeared in English around the mid-20th century as a loanword from Modern Greek (τζατζίκι), which in turn comes from the Turkish word cacık. The root is likely related to several words in West Asian languages. Persian zhazh (ژاژ) refers to various herbs used for cooking.[citation needed] That word is combined with the Turkish diminutive suffix -cık to yield cacık. It may be related to an Armenian word, cacıg. According to Sevan Nişanyan the Armenian word may itself come from Turkish or Kurdish.

Sauce for stir fried noodles, made with worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar