When Japan adds its colours and flavours

Asian woman with black hair, black chef's uniform, speaking into a microphone, hand on chest. To the left, an older man with gray hair. Behind: large screen with cherry blossoms. Atmosphere of a speech at an event.

Emiko giving a presentation.

Emiko Jutras was born and raised in Japan, where her parents ran a plastics company founded by her grandfather. Today, her brother is the third-generation owner. In the summer, the heat in the factory used to reach nearly 120°F (60 °C), and in the winter, there was no heating.

Overhead shot of a series of individual cardboard bowls filled with crispy chicken rice vermicelli. The bowls are generously topped with lettuce, shredded carrots, julienned purple vegetables (cabbage or beetroot), and contain a small pot of dressing.

Chicken vermicelli.

Emiko’s grandmother and mother prepared meals with care every day. On hot days, they cooked fresh, easy-to-eat dishes, while in winter, they prepared warm, comforting meals for the family and their employees. Emiko, who was often by their side, discovered her passion for cooking. Her grandmother and mother taught her that cooking means thinking about the person who will eat the food. Emiko understood that cooking is an act of love that can bring happiness.

Later, she studied education at a university affiliated with Lakehead University in Ontario. Her family hosted several Canadian students, and over time, Canada occupied a special place in her heart.

Overhead shot of a dozen triangular fried wontons and four Japanese-style breaded fried shrimp. The items are arranged in a transparent, rectangular plastic container. At the bottom of the dish, there are two small pots of sauce: a red sweet chili sauce and a dark sauce (likely soy or plum). The entire dish rests on a light-colored wooden surface.

Fried wontons and shrimp.

After working for seven years as a high school teacher in Japan, Emiko met her husband, who was from Quebec. In 2010, she decided to move to Canada. The couple lived near Montreal for about ten years before settling in La Pocatière with her husband’s family and their two children.

Professional kitchen: two people are plating numerous identical dishes. Foreground: Asian woman with black hair, black chef's uniform, pouring brown liquid onto the plates. Background: bearded man with brown hair, black uniform. Atmosphere of meticulous preparation for an event.

Emiko in the kitchen.

Shortly after her arrival, the owners of the Boulangerie La Lapocatière, who had discovered Emiko’s passion for cooking, offered her the opportunity to manage the deli counter. She introduced new flavours and a Japanese touch.

Professional kitchen: two people preparing dishes. Foreground: Asian woman with black hair, black chef's uniform, tongs above identical plates. Background: bearded man with brown hair, black uniform. Atmosphere of concentrated culinary precision.

Emiko in the kitchen.

After two years of hard work and success, Emiko became a co-owner and strives every day to make people happy.

Enjoy the video interview, with its full transcript.

Working in a bakery steeped in history reminds her of her own family. Her grandmother and her mother taught her that a dish prepared with love speaks louder than words. She is proud to carry on these two family traditions, namely, passing on her roots and honouring the Leclerc family heritage.

A century-old family bakery in Kamouraska Conclusion