Why we're here
Edo Japan food began with a simple frustration: so much of what's written about Japanese food is either about high-end sushi or wrapped in the idea that it's too complicated to attempt yourself. We wanted to celebrate the other side — the miso soup, the rice bowls, the crisp tonkatsu that ordinary families make on ordinary evenings.
Our name nods to Edo — the old name for Tokyo, and the era when much of the home cooking we love today took shape. The character 江 sits in our logo as a reminder that this food comes from everyday kitchens, not just polished restaurants. Put simply, we're here for honest food, made without fuss, meant to be shared.
What we do
We read Japanese cookbooks closely and recommend the ones we'd genuinely cook from, then break down the dishes at their heart so you know what you're getting into. Right now our shelf highlights three titles:
- Make It Japanese — Rie McClenny's gentle, supermarket-friendly introduction.
- Japanese Soul Cooking — Ono & Salat on the street-food classics of Tokyo.
- Japanese Comfort Cooking — their modern, weeknight-ready follow-up.
Cook it, then taste it
Learning a dish at home is one of the best ways to appreciate it in a restaurant — and vice versa. That's why our dish guides point to places where you can try the real thing across Canada. For a quick, everyday fix, Edo Japan — the teppan-grill and sushi chain you'll find in food courts and high streets nationwide — serves teriyaki bowls, yakisoba and tempura made to order. For a night out, there's Miku's aburi kitchens in Vancouver and Toronto and the buzzing izakaya rooms of Guu Izakaya, Kinka Izakaya and Zakkushi. We're not affiliated with any of them; we just think they're worth a visit.
A note on independence
We keep the lights on through reader referral links to Amazon. If you buy a book after clicking through from our pages, we may earn a small commission at no extra cost to you. It never changes which books we recommend or what we say about them.
Say hello
Questions, corrections or a cookbook you think we should read next? We'd love to hear it — reach us any time at [email protected].