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I still remember my graduation banquet at culinary school, where I paired a pistachio-crusted rack of lamb with blackberry gastrique — essentially a French sweet-and-sour sauce made from fruit and vinegar.

Daiso is where I’m getting the sweet-and-sour Hi-Chews that I’m sneaking into the movies.

The fried chicken skins I got were a bit tough, but served with a nicely nuanced sweet-and-sour sauce.

The restaurant, which has served dishes like hot-pot grouper and tofu, and sweet-and-sour pork with pineapple to Torontonians for nearly 50 years, was briefly name-checked in “Euphoria.”

Beyond dishes and ingredients, though, Korkosz also acknowledges a very important flavor profile within Polish food: fermented foods and sweet-and-sour components.