Chef Han is a Master of Korean Cuisine

The Importance of Farmed Fish in Canadian Asian Cultures

Farmed fish, particularly salmon, plays a pivotal role in the diets of Canadians of Asian descent. From vibrant sushi platters to comforting Korean stews and intricate sashimi presentations, seafood is an integral part of Asian cuisines. The availability of high-quality farmed fish in British Columbia ensures that these communities can enjoy their traditional dishes while supporting sustainable aquaculture practices. For many, farmed fish offers a reliable, year-round source of fresh and nutritious ingredients that align with cultural and culinary expectations.

Interview with Chef Han, Kosoo Restaurant + Raw Bar

Chef Han of Kosoo Restaurant + Raw Bar blends British Columbia’s fresh ingredients with Mediterranean influences to create a unique West Coast interpretation of Korean comfort food. With a foundation rooted in his passion for Korean cuisine and fresh B.C. products, Chef Han incorporates the layered techniques of French cooking, the purity of Mediterranean flavors, and the artistry of Japanese presentation.

On a recent visit to his restaurant, we sat down for a quick Q&A session with the chef:

Would using local products alter the flavors of authentic Korean food?

“Well, in Korea, the most important aspect of any dish is fresh ingredients. Here in Vancouver, we have the best, freshest ingredients. Just like in Korea, whenever we use fresh ingredients, the result is beautiful and authentic.”

Wild or farmed, or both?

“Farmed. I have mentioned this before: farmed fish is always fresh because we get that fish within two or three days from the sea. Wild is fine during the seasons, but off-season, I have no idea when they were caught or how old they are. Sometimes when I cut it, it’s like, whoa… I don’t know what it is. I don’t know what they’ve been eating, how long it was frozen for, or even where it came from.”

Do you buy the whole fish, or do you get it already prepared?

“We do it all ourselves. I prefer to handle the fish from whole to portions, from nose to tail. It’s a personal relationship between the chef and their salmon. We use all of it, including the trimmings.”

Is seafood a big part of Korean cuisine?

“I love everything, including seafood, but because I live in Vancouver and I love local ingredients, I promote local ingredients. Korean food is both seafood and meat-focused, so what I do here is work with both seafood and meat while retaining our true soul food. Seafood is a big part of our West Coast culture, so I incorporate fresh local seafood and fresh local meat equally into our menu.”

Is salmon popular in Korea?

“Salmon is very popular in Korea now. About 12 years ago, before I moved to Vancouver, we couldn’t buy salmon that easily. Now, salmon from B.C. is everywhere. Koreans love sashimi, and while it used to primarily feature white fish, salmon sashimi has become hugely popular due to its high quality.

The reason salmon became a big sashimi fish is because Japanese cuisine wanted to add color; it was about aesthetics and art. Now, people know why salmon is good and healthy. Especially Korean women—they promote the health benefits of salmon.

Did you know in Seoul there are sushi restaurants that only serve Canadian salmon? Only salmon, the whole menu!”

Tell us about this salmon dish.

“This dish, created by me, is called Salmon Carpaccio. It’s not fully Japanese—it’s more of an Italian-influenced sushi dish. Here, we use high-quality salmon sashimi together with Italian flavors like tomato salsa, yogurt dressing, and a balsamic reduction. So, yeah, this isn’t really a Japanese dish, but it’s a sushi dish everybody can try.”

Chef Han is a master at balancing the culinary traditions of Seoul and Vancouver. His dishes at Kosoo Restaurant + Raw Bar bring the authentic characteristics of both cities to life.

“My menu was very West Coast food-fusion focused, but since I got back from Korea, my restaurant went back to my Seoul food. That is the foundation of my restaurant menu, but I can still twist it with other influences. Mostly our new menu is about Seoul, our souls, traditional Korean food.”

Check out Kosoo Restaurant at 832 Cardero St, Vancouver, BC. It’s so worth the visit.

The Need for Inclusive Food Policies

As Canada grows increasingly multicultural, it is essential for governments to acknowledge the importance of inclusive food policies. Foods like farmed fish are staples in many Asian cuisines and play a crucial role in maintaining cultural traditions and dietary needs. By supporting sustainable aquaculture and ensuring the availability of high-quality farmed fish, Canada can create a food system that celebrates its diversity. Inclusive policies can help ensure that all Canadians have access to the foods that define their heritage and contribute to a more equitable and connected society.