Canada
Our Canadian breakfast plate featured breakfast poutine, with fries, cheese curds and rich hollandaise sauce; crisp peameal bacon, made from pork loin coated in cornmeal; and pancakes packed with blueberries, a staple of Canadian tables. Other Canadian sides, desserts and drinks included pea soup, a cold-weather favorite; pouding chômeur, the traditional French-Canadian dessert whose name means unemployed person’s pudding; a maple syrup café latte; and the Canadian Caesar cocktail.
Canada developed through British and French settlement on lands inhabited by Indigenous peoples in northern North America. The cultures of both countries blended, followed by the diverse traditions brought by immigrants from around the world. Across Canada’s vast territory, each region has its own traditional dishes. Atlantic Canada is rich in seafood, with favorites such as seafood chowder, lobster rolls and fried cod tongues. In Quebec, where French influences are strong, specialties include tourtière meat pie and breakfast poutine, fries topped with cheese and hollandaise sauce.
With thanks to
The Embassy of Canada in Japan
Alex Chen
Trade Section, Embassy of Canada in Japan
Quentin Glabus
Former Head Chef at the Canadian Ambassador's Residence in Japan