Japanese Culture | Hot Spots | Products | Food
Jan. 2016
No.11 FREE www.bentoboxmag.ca DINING IN TORONTO
Shoushin strives for sushi perfection EXPLORING JAPAN
Take a pilgrimage to Ise’s holy sites
WARM UP YOUR WINT ER
Oden feeds the soul
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Contents
January 2016 No.11
Food
Featured
04 Oden feeds the soul
10 Featured products
Sit down and warm yourself this winter with a steaming bowl of tasty Japanese stew.
08 Heart of a master chef Shoushin restaurant strives for sushi perfection using just the essentials— fish, rice and vinegar—with exceptional quality and execution.
14 The king of all roots Versatile, nutrient-packed and delicious, Japanese root vegetable daikon is this winter’s ideal dietary addition.
Looking for that purr-fect gift for the crazy cat lady (or gent) in your life? Look no further!
12 Tech spotlight A Japanese tea ceremony on your countertop.
04
30 Local events Celebrate Japanese culture in your own backyard.
Culture
32 Interview: Tattooer Maru
24 Only in Japan Japan’s Washlet is not just a household fixture, it’s an experience.
From his studio filled with sketches of historical and imaginary figures, Maru talks about the “love of his life.”
16 The crown jewel of Kodama Brewery Award-winning “Tenko” sake is crafted with expert care, representing Kodama’s fine art.
42 Ramen royalty in the Beach Toronto is spoiled for choice when it comes to ramen—but at Kyouka, the offerings are truly revolutionary.
Seasonal, hand-picked sashimi that melts in your mouth
08
The perfect comfort food for cold winter days
34 Hit the books
38 Beauty
Catch a glimmer of old Japan’s ghouls and goblins in these eight modernized folk tales.
Bob hairstyles are a hot trend this chilly season—they make a great match to a warm scarf!
36 Film focus Shinobu Yaguchi delivers another winning comedy, dropping a clueless city boy deep into the mystical forests of rural Japan.
Travel
40 Memoir
18 Featured destination: Ise
Any place, any time, anything you need— Japanese convenience stores have got you covered.
Journeying to sacred and holy sites has held a special place in the hearts of travellers for centuries.
26 One-of-a-kind dining
44 Kyara-ben Ready to jazz up your meal in the most adorable way?
Escape Tokyo’s hustle and bustle in the serenity of this Kyoto-style restaurant.
Join the conversation on Facebook and Twitter
EDITOR’S NOTE
Nina Hoeschele
facebook.com/bentoboxmag
Getting comfortable with a new year
twitter.com/bentoboxmag
We’re officially entering our coldest, snowiest months—a great time to take pleasure in the warm comforts of our home city. That’s why we’d like to introduce you to oden. Like our ubiquitous hotdog, oden is widespread in Japan: you’ll find it in convenience stores (p. 40) everywhere. Slightly more impressive than the hotdog is oden’s variety of ingredients (although, who knows what multitude of things makes up a hotdog—don’t think about it….) The best part is, we can sample oden right here in Toronto (see p. 07)—along with the hearty ramen (p. 42) and delicate sushi (p. 08) that we’ve gotten to know so well.
Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinator Nina Hoeschele Writers Ariel Litteljohn, Brent Borgundvaag, James Heron, Kathleen O’Hagan, M Crowson, Nicholas Jones, Sheena Kirkbride, Shelley Suzuki, Rondie Li, Yumi Nishio Designers Chiyako Mukai, Reiko Ema Web designer Hiroyuki Azuma
But when the weather is truly terrible, it’s best to get comfy at home. On that topic, you may want to hear about the Japanese Washlet (p. 24)—who knew you could revolutionize the toilet? Or, if you’re snowed in, we recommend some intriguing Japanese folk tales (p. 34) that will make the time fly.
Photographers Kazu Maruyama, Mari Otsuka Production assistants Michelle Trichilo, Chihiro Segawa, Yoo Kyung Jung, Ryo Kanawa, Yuri Atsumi, Jin Shibao, Yuichiro Sada
We hope you stay warm and dry as you enjoy this issue! Publisher Kazu Maruyama
Bento Box Communication Inc.
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JANUARY 2016
03
Feature
Oden feeds the soul じっくりと煮込まれたホカホカのおでんは冬の定番
By Ariel Litteljohn
Sit down and warm yourself this winter with a steaming bowl of tasty Japanese stew. w
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Cold-weather
comfort food
Oden, a traditional and simple Japanese stew, is comfort food at its best. Chock full of rich flavour, hot, filling and d healthful, oden is a perfect bowl of indulgence for our eververchilly days. The often soy-flavoured dashi broth is simmered red for many hours, and ingredients are added to this mild and aromatic base. Whatever ingredients you choose, an explosion of tastes and textures awaits you. To heat things up even more, and to clear your sinuses in n between rd on the bites, oden is served with fiery hot yellow karashi mustard side. You control the amount of mustard added according ng to your th or else preference, and you can either add it straight to the broth take a small amount with your chopsticks and use it to give ive outh. individual ingredients some kick on their way to your mouth.
A variety of tastes and textures One of oden’s notable features is the sheer variety of ingredients you can enjoy in your version of the stew. Popular choices include daikon (mild stewed Japanese white radish), tamago (hard-boiled egg), konnyaku (konjac root, also known as “devil’s tongue”) and chikuwa (fish cake), though the full list of ingredients is much longer, with many establishments offering upwards of 30 different options to choose from. Your choices include veggie, meat and seafood options, and ingredients range from what you might expect in a stew—like boiled potatoes, cabbage, dumplings, chicken or beef—to more exotic selections, like squid, octopus, bamboo, sticky mochi balls or quail egg, to name just a few! And within each ingredient type there are often many varieties, especially in the case of the fish cake. It’s sometimes fried first before being added to the oden, and other times is puffed or fluffy; it’s sometimes round, or it can be thin and flat; it may contain shredded vegetables; and it’s sometimes served in long, noodle-like tubes. Tofu also comes in several varieties: it can be deep-fried and served in the shape of a disc, while other times it comes fried and thickly sliced. Often, diners pick their favourites from a list, ordering by the piece, though there are also chef selections and recommended combinations offered at most restaurants. The flavour, texture and visual combinations are endless!
History of oden in Japan Oden is highly aromatic, and one can usually tell it is oden season (late fall/early winter) by the telltale scents wafting out the doors of convenience stores. Oden is recognized in Japan as a winter soul-food, and most people have strong feelings about oden, either loving it or hating it. In Japan, oden can be found in convenience stores (conbini) such as 7-Eleven, outdoor stalls or food carts (yatai), as well as in specialty oden restaurants. You might also find oden on the menus of many an izakaya, as it is often eaten as a nighttime snack. In this case, a cold beer or sake is the perfect accompaniment to the warm, hearty stew, balancing out the salty flavours.
rd Karashi musta At specialty oden restaurants, the broth is simmered in large, copper, gourd-like oden pans specially made for just this purpose. As with many Japanese dishes, there are quite a few regional variances and styles in terms of oden’s broth and ingredients. Some of the specialty establishments devoted solely to the making and serving of oden offer a seemingly endless list of ingredients, all simmered for hours in their unique broth.
Regional specialties For instance, much of the oden made in Tokyo is prepared in the Kanto style: hearty and long-simmered. In contrast, oden from Osaka is prepared in the Kansai style: it has a lighter-coloured broth that is delicately simmered with shiitake mushrooms and bonito flakes to achieve a rich, decadent flavour, full of umami. Diners enjoying oden prepared in the Kansai style might also opt not to add any of the karashi mustard, instead savouring the unique tastes of each ingredient. While these are two of the major oden styles, you can find other distinctive recipes across Japan. In Shizuoka, for example, the local oden has a darker broth—made with beef and soy—while the meat tends to be served on a skewer. Or, if you find yourself in Nagoya, you’ll have to try the miso oden. In this variant, the ingredients are seasoned with aka-miso, a sweet red bean paste.
Finding oden close to home Thankfully, the oden craze has also made its way to our city, where diners can try a variety of traditional ingredients and both soybased and fish (bonito)-based broths. Oden with a chef’s selection of ingredients—usually five or six, enough to feed one or to be split between two people—will typically put you back no more than $10. For a more customized experience, individual ingredients usually run no more than $2 per piece, and you can pick and choose from the list to make your perfect meal. We now have one more reason to love winter in our beautiful and delicious city! www.bentoboxmag.ca
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Atsuage Deep-fried tofu loves to bathe in oden broth, really soaking up all the flavourful juices. The slow frying process gives it a crisp, brown skin, while the inside remains white and tender.
Chikuwa
Shirataki
Fish cake, or chikuwa, is an essential oden ingredient. This mild, spongy cake is made from a steamed surimi (fish paste) mix, and it usually comes in the form of a long, hollow tube.
Like konnyaku, shirataki is made from taro, but in this case the taro is shaped into noodles. It has a neutral taste that blends well with the other ingredients.
Japanese-style
These ingredients’ contrasting flavours and textures make for a healthful and delicious meal.
slow-cooked
hot pot
Tamago Hard-boiled egg is a favourite ingredient for most oden lovers. After spending such a long time in the broth, the eggs taste quite delightfully salty, and they almost fall apart in your mouth.
Daikon Stewed white radish (daikon) is one of the staples of oden. It’s sweet and crisp—much milder than the typical North American radish—and acts as a sponge for the oden broth.
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Konnyaku Konjac root (konnyaku) is used mostly for its unique texture, which is firm and slippery. It’s also known as a weight-loss food, as it’s made up mostly of water, yet is still incredibly filling.
Where to enjoy oden in the city Authentic tastes and sharing portions
Zakkushi
Dig into a fresh bowl
The version of the Japanese stew on offer at Zakkushi is made with fish and seaweed stock, then flavoured with soy sauce, mirin and sake. There are nine different kinds, with the favoured selections being the daikon, egg and ikamaki (fish cake stuffed with squid). The chewy beef tendon option is also very popular at Zakkushi. Most diners order a chef’s choice of assorted five-ingredient oden to split between two. CONTACT: £ ÎÊ >À Ì Ê-Ì°]Ê/ À Ì ÊUÊÈ{Ç ÎxÓ {xxÊUÊÜÜÜ°â> Õà °V OPEN HOURS:Ê-Õ q/ ÕÊx\ÎäÊ« q£Ê> Ê >ÃÌÊV> Ê£ÓÊ> ®Ê À q->ÌÊx\ÎäÊ« qÓÊ> Ê >ÃÌÊV> Ê£Ê> ®
Make oden in your home kitchen
The easiest way to have a bowl of your own
Ocean Food Company Ltd. Ocean Food makes a prepackaged oden for you to prepare and enjoy in the comfort of your own home. Each package contains a broth and assorted ingredients such as fish cake and kelp. Once home, add water and, if you wish, your own precooked ingredients to a pot, then cook everything together. Ocean Food’s oden is available at most Korean, Chinese and Japanese grocers in a 300-g or a 750-g package.
Lively atmosphere and a world of choice
Kinka Izakaya
Original
At Kinka Izakaya Original, there are eight kinds of oden: tamago, daikon, ikaten (squid and fish cake), hanpen (puffed fish cake—unusual in Canada), atsuage, takenoko (bamboo shoot), chikuwa and konnyaku. They are all just $1.70 each. You can also pick three-ingredient oden for $4.50, or a six-ingredient chef’s selection for $8.50. Oden is served in a gorgeous stone bowl with a Japanese hot mustard on the side, floating in a mild, delicious broth. The puffed fish cake is a must-try here!
CONTACT: Î nÊ ÕÀV Ê-Ì°]Ê/ À Ì ÊUÊ{£È ÇÇ ä Ê www.kinkaizakaya.com OPEN HOURS: Õ V ®Ê q À Ê££\ÎäÊ> qÓÊ« iÀ®Ê > ÞÊxÊ« q£ÓÊ>
Plenty of combos to choose from!
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JANUARY 2016
07
Toronto’s latest hot spot
By Rondie Li Restaurant
Heart of a master chef Shoushin restaurant strives for sushi perfection using just the essentials—fish, rice and vinegar—with exceptional quality and execution.
Sophisticated d sushi Guaranteed freshness, curated selection of ingredients. Omakase dining takes all the stress out of ordering. 08
JANUARY 2016 SEPTEMBER 2015www.bentoboxmag.ca www.bentoboxmag.ca
Now open
Hungry for more? Let’s dig in!
Mouth-watering sashimi Sashimi is seasonal, handpicked and freshly sliced by Chef Jackie, then served with grated raw wasabi.
In the world of traditional sushi, “Meshitaki Sannen, Nigiri Hachi-nen” (飯炊き3年握り8年) is a common phrase to a sushi chef. It means that it takes three years to learn how to cook rice, and eight years to learn how to form the rice. It’s about mastering your craft. Obtaining a good knowledge of ingredients, mastering knife techniques and performing the highest quality of service could take a lifetime of learning and full concentration. A sentiment that Shoushin owner and head chef Jackie understands deeply. Chef Jackie has dedicated himself to creating the perfect sushi at his traditional sushi restaurant.
At Shoushin, there is no fixed menu. Instead, there are three types of Omakase (or chef’s choice) options at different price levels. This allows the chef to select only the highest-quality seasonal ingredients, as well as learn and customize the offerings to his clients’ preferences.
The restaurant’s interior is elegant and minimal. A mixture of delicate wood and concrete, it creates a warm but refined atmosphere. The sushi bar is the showpiece of the restaurant: it it’ss made from rare, uncoated Hinoki wood that is sanded every night.
Dining at Shoushin is a refined, curated experience, and the chef’s dedication to perfection makes it unforgettable.
A delicious start From left to right, ebishinjo (shrimp dumpling), sautéed spinach topped with shimeji mushroom and cooked butternut squash.
Simply and elegantly prepared, Shoushin’s sashimi is incredibly fresh and clean-tasting. The sushi’s skilful preparation and attention to detail is evident: the temperature of the fish, rice and even the room’s temperature are accounted for, in perfect balance.
Heartwarming appetizers Warm yourself with Akadashi (red miso soup) with asari clam, or Renkonmochi (deep-fried lotus root cake with bonito sauce).
About Chef Jackie Lin
Gunkan maki
These delicious gunkan maki are also a form of traditional sushi, just like nigiri sushi.
Jackie always appreciated the sophisticated spirit in Japanese cuisine. He started his career at Zen Japanese Restaurant as a co-op student during high school. Over his 12 years working there, he received training to become a sushi chef, and eventually went on to become sous chef. He recently opened up Shoushin so he can continue striving to make the perfect sushi.
Shoushin www.shoushin.ca TEL: 416-488-9400 3328 Yonge St., Toronto OPEN HOURS: Tue–Sat 5 pm–10 pm Sun–Mon closed
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JANUARY 2016
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Hot
Featured
in
Japan
PRODUCTS
Looking for that purr-fect gift for the crazy cat lady (or gent) in your life? Look no further!
Warm yourself with a cat that naps on your lap … or take a catnap yourself!
.. Z
01
For the love of naps r
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Pu
I pe ’m t la rfe he pc c at! t
Snuggle up to your new faux-furry friend or purry pillow! This Kitten Cushion Case is great for keeping warm or grabbing some ZZZs on a chilly winter’s day. Simply place a hot water bottle or pillow inside the cat’s—err— rump, then enjoy some warmth and relaxation. Need a catnap? Then grab yourself a Kitten Eye Cushion. Rest the kitten-soft fabric across your eyes to keep out daylight while the soothing, beadfilled cushion helps you relax. You can also place it on your neck, across your wrist or anywhere else that might be feeling tense. 10
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Night vision is overN ra rated. This kitty eye ccushion is meant to ke keep you in the dark.
Soft as a kitten’s belly and oh-so relaxing—you just might start purring!
zz
...
02
Convenient and cute Collectable coin bags that are home to more than just your coin collection!
These Fluffy Kitty Coin Bags are an adorable alternative to a heavy bag or purse. And with their big pockets, there’s no end to the possibilities—you’ll find these cool cats have room for snacks, reading glasses, pens and pencils, your smartphone and more!
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Kitty meets pretty
Be as fashionable as a feline with these fuzzy accessories. They’ll make you the coolest cat on the block.
M
Me e ow ow
ers that Wrist warm u paws will give yo These adorable accessories will solve your everyday woes. Cold office? The Fluffy Cat Pad Wrist Warmers keep even the iciest hands feeling warm … and looking cute! Tired of hair getting in your face? Throw on the Fluffy Cat Ear Hair Turban to keep those strays—hair, not cats—in check.
More info about these products
FELISSIMO | www.felissimo.co.jp/int/ www.bentoboxmag.ca
JANUARY 2016
11
Tech spotlight
まっ茶 A Japanese tea ceremony on your countertop Discover the healthiest way of drinking tea—and the easiest way to prepare your own matcha. Tea lovers rejoice for this ultimate tea machine.
The power of matcha Matcha is making a huge splash in North America’s culinary world, from matcha ice cream in grocery stores to matcha-infused dishes in artisan restaurants. Matcha has 60 times more
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antioxidants than spinach and does wonders to strengthen your immune system—it can even work to prevent cancer according to some studies. It’s also jam-packed with L-Theanine (about five times more than regular green tea) which is the amino acid that gives matcha the magical ability to make you calm and invigorated at the same time. Since that translates to caffeine without the jitters, matcha makes a far superior alternative to coffee when you’re trying to be productive and alert yet cool and in control.
Even the majority of Japanese people living in Japan don’t know how to prepare a regular cup of matcha, resorting instead to getting their matcha fix from matcha-flavoured products at the grocery store. The reason for this is that a simple cup of matcha is not actually simple to prepare at all—it’s tremendously difficult to do correctly! Originally meant only for use in traditional Japanese tea ceremony, matcha-making requires special tools and it is said that the skill of whisking matcha powder in a bowl to a perfect froth takes years of practice.
With all these amazing benefits, it’s no wonder that everybody is crazy for matcha, but most of us have no idea how to reap the benefits of matcha in our own homes and end up having to rely on Starbucks to supply us with our matcha lattes. Canadians aren’t alone in this.
The merging of tradition and precision Sharp’s innovative and brand new Tea-Ceré is the answer, making matcha effortless and affordable
Use a third of the tea leaves and NL[ [YPWSL [OL OLHS[O ILULÄ[Z for everyone. Developed with leading Japanese tea experts, Tea-Ceré comes equipped with a uniquely designed ceramic grinder that recreates the traditional pulverization of regular tea leaves with a mortar and pestle. The engineers at Sharp designed a meticulous device by pinpointing the perfect amount of speed and force for grinding the delicate tea leaves—ensuring the process does not generate too much heat or damage the nutritional components. For matcha, simply add green tea leaves and Tea-Ceré will pulverize them into particles that are the ideal size for consumption. (Any green tea can make a tasty matcha-style drink, but for authentic Japanese matcha, you’ll need carefully grown tencha leaves.) The resulting tea powder is perfect not only for tea but also for cooking, baking and mixing in cocktails—and the freshness is unbeatable. When you consider the nearly impossible task of getting fresh matcha powder in Canada as well as the exorbitant cost, this machine is immediately worth its price.
nd The simple a e control confusion-fre u exactly panel gets yo nt. what you wa
The art of boiling Once grinding is complete, the powdered tea can then be transferred to the adjacent brew container along with water to boil. The boiling component is another revolutionary part of this machine, as it removes any trace of chlorine that may be in the water, making it safer and tastier to drink. You can select from two boil points depending on your preference or sensitivity to hot liquids, and you can even brew cold tea for those steamy summer nights.
The whisking process
Control your grind and water temperature for the perfect cup of tea. You can also use the ground tea powder for cooking, smoothies and more. Green tea latte
From sweet to savoury
4\JO TVYL [OHU TH[JOH
Tea-Ceré’s whisking feature manages the last and hardest step—the art of whisking. Rotors blend the tea powder and the boiled water at the ideal speed and strength to create a perfect balance of broth and liquid, drawing out the complex and deep flavours of the tea leaves.
/LHS[O ILULÄ[Z HIV\UK Consuming the entire tea leaf delivers rich flavours and health benefits that are unrivalled by other forms of tea. In fact, research shows that more than 70% of the nutrients in tea are discarded when you prepare tea the conventional way of steeping tea leaves in boiled water. This is because nutrients like vitamin A, vitamin E, fibre and chlorophyll are not water-soluble and thus don’t make it into your cup. Tea-Ceré eliminates this waste and maximizes the health benefits of tea—and its technology is three times more efficient than steeping, meaning
you can make triple the amount of tea with the same amount of tea leaves!
Cake
Ice cream
Dip
Smoothies
The beauty of Tea-Ceré is that it’s not limited to grinding and preparing matcha drinks; rather, it can handle any other kind of tea you introduce to it. For a nice breakfast beverage, make an English breakfast tea latte by simply adding ground English tea and milk to the machine, or experiment by mixing other black teas. For a refreshing cocktail, combine some matcha powder with gin and a twist of ginger. Expand your culinary world and combine matcha with salt to make elegant matcha salt, or try creating rooibos powder to use in a delicious rooibos pound cake for dessert.
Sharp Canada 335 Britannia Rd. E., Mississauga Visit www.sharp.ca for more information
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JANUARY 2016
13
Flavour of the month
By Sheena Kirkbride Ingredient
冬が旬のお役立ち野菜。 葉っぱまで食べられる大根の秘密。
Not just
your typical
radish Daikon is a part of the mustard family and is Japan’s king of all vegetables.
There’s more
to this beloved giant than its impressive size and mass. Japan’s equivalent of Canada’s giant pumpkin contests is the daikon contest, with the current world winner weighing in at a whopping 31.1 kg! The daikon root can be stored in your fridge for up to one month, but the leaves should be consumed within a few days.
Daikon 大根
Dried daikon (kiriboshi daikon) has more umami and multiplied benefits compared to its raw counterpart, such as increased calcium, fibre and iron.
【だいこん】
The king of all roots Versatile, nutrient-packed and delicious, Japanese root vegetable daikon is this winter’s ideal dietary addition. If you’ve ever been to the produce section in an Asian market, chances are you’ve walked past a pile of giant, long, white root-like vegetables that are big enough to cradle in both of your arms. This member of the radish family is known as daikon and literally translates to “great root”—an appropriate name for a root that can grow up to 10 cm in diameter and 35 cm long. These little giants are an indispensable part of Japan’s winter cuisine with a long list of health benefits to help keep people strong and healthy during the cold season. Originally from the Mediterranean and Black Sea coasts, daikon made its way to and settled in Japan around 1,300 years ago. Because it is easy and fast to grow and has a long storage life, it quickly became a quintessential part of the Japanese diet by the Muromachi period (1336–1392). These days, 90% of all daikon is produced and consumed in Japan and it is the most cultivated vegetable in the country. Even though its harvest peaks in the winter months, this beloved veggie is available and used throughout the year. In fact, classic Japanese dishes like sashimi are completed by some form of daikon. 14
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Root vegetables are some of nature’s best nutritional storehouses—especially during the winter when fewer vegetables tend to grow. As the name indicates, root vegetables are made up of plant roots that have soaked up a multitude of vitamins and minerals from the soil. They also store nutrients from the sun through their leaves. Daikon is no exception and is a great source of enzymes that help digestion, isothiocyanates that are effective in fighting cancer and antibacterial properties that help with respiratory issues. And don’t be quick to discard the leaves! They are also packed with great nutrients, like vitamin A, vitamin C and calcium, and they are delicious sautéed or as accents in soups or salads. The top of the daikon is sweet, but the taste gradually increases in bitterness as you go toward the tip. Based on this variation, different dishes call for different parts of the root. So what can you do with a gigantic radish? Although it has a pungent and slightly bitter taste, daikon is surprisingly versatile and has mutable flavours. It appears in all types of dishes in all sorts of forms—you can find it chopped in your salads,
Some people find the daikon smell to be somewhat offensive. Storing it in a container will keep the smell from overwhelming your fridge. Had one too many? A cup of grated daikon is an excellent hangover remedy thanks to the root’s digestive enzymes.
steeped in your stew or grated on top of your noodles. A large variety of Japanese pickles are also made from daikon. But among the myriad of daikon options, one of the purest and most traditional ways of enjoying daikon is in oden. When simmered, the porous vegetable soaks up all of the different and complex flavours created in the pot from the various ingredients, and the result is an explosion of umami with great texture. Delicious cooked or raw, daikon is a versatile giant of a vegetable that you’ll want to keep handy to help get you through the winter ahead.
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JANUARY 2016
15
Drink up!
By Erin Masamune Kimura Sake
自然天然に咲しめられた天巧の妙味。 豊かなコクと抜群のキレを楽しむ。
Tenko
Junmai Daiginjo
天 巧 純 米 大 吟 醸 The crown jewel of Kodama Brewery Award-winning “Tenko” sake is crafted with expert care, representing Kodama’s fine art.
E
stablished in 1879, Kodama Brewery is located in the heart of Akita in an area of abundant rice fields. The brand name “Taiheizan” is taken from Akita City’s tallest mountain: Mount Taihei, whose spring water is used in the production of Taiheizan-brand sake. Enter “Tenko” Junmai Daiginjo, the proud crown jewel of Kodama Brewery. Although Tenko has only been available in Ontario since 2013, it has a rich history of winning awards all over the world. These accolades include 14 straight years of gold medals at Monde Selection, first prize at the 2009 International Wine Challenge in London and a silver medal from the Toronto International Sake Challenge (daiginjo category).
7KH ÀQHVW LQJUHGLHQWV Tenko is a very complex, full-bodied sake with a long and smooth finish. Rich and elegant, it is well balanced with the soft aroma of Japanese apples and a palate as smooth as silk. In English, Tenko translates to “Heaven Ingenuity.” Fittingly, Tenko’s inventiveness is a key part of its success— the result of top-level ingredients, expert care and traditional brewing methods that have been passed down from generation to generation. Like many other daiginjo, this sake is made with the “king of sake rice,” Yamada Nishiki. What makes Yamada Nishiki so desirable is its ability to absorb lots of water and dissolve easily. The 16
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result is often sake that is light and smooth, yet complex and flavourful.
7UDGLWLRQDO PHWKRGV A major difference between Tenko and most other top-level daiginjo sake is the use of the traditional kimoto method. Instead of the brewer adding lactic acid and yeast to the starter mash (a mix of water, koji mould and steamed rice), they let these organisms develop naturally in smaller tubs by controlling temperatures and physically mashing the mix at specific intervals.
7KH VFLHQFH RI VDNH Sake brewing is an incredibly scientific and precise process. Each step requires constant monitoring and adjustments that are informed by brewer expertise and daily chemical testing. Tenko in particular is processed for 40 days at extremely low temperatures to produce unique and complex flavours. For centuries the kimoto method was the prevalent way of making sake, but in the 20th century it was largely replaced with quick-fermentation methods. Thus Tenko is more time-consuming, labour-intensive and costly to produce than other sake. What is kept by sticking to the kimoto method is the sake’s traditional taste. Kimoto sake tends to have more flavour and complexity, often being characterized as having a slightly wilder or gamier taste.
Brewing Tenko Koji Koji mould is the primary source of sake’s aromas and flavours. As such, it is vital to the brewing process. Kodama Brewery continues the tradition of making koji by hand, which involves constant handling and monitoring of steamed rice covered in koji spores in a hot room. This process takes about two days.
Daily testing Samples are collected daily and analyzed by a lab technician who carefully monitors every development with the Toji master. They test a variety of measurements— including temperature, acidity, density, enzymes and alcohol percentage—then adjust each batch accordingly.
Pressing Once sake has been cultivated to the brewer’s satisfaction, it is ready to be pressed. This involves pumping the mash of rice/water/koji into mesh sheets. The rice solids fill the sheets while sake filters out the bottom. The resulting caked rice solids are called kasu. Sake kasu is used as a pickling agent, marinade or cooking paste.
It is amazing to think that, before modern scientific knowledge, brewers perfected this high-level biotechnology through trial and error. With its dedication to this traditional ingenuity, Tenko Junmai Daiginjo truly encapsulates the best of Taiheizan sake. Tenko is now on the regular menu at the new Kinka Izakaya North York location, available by glass, 300-mL tokkuri or 720-mL bottle. Tenko can also be enjoyed at Boku Sushi in the Distillery District, Ginko Japanese Restaurant in Etobicoke and Inatei Japanese Cuisine in Richmond Hill.
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Featured destination Featured d estination
By By Brent Brent Borgundvaag Borgundvaag Travel
Ise
Among Japan’s most sacred places 目と舌で豊かな海を楽しみ、神宮で 心を満たす伊勢の旅。
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Journeying to sacred and holy sites has held a special place in the hearts of travellers for centuries.
©Brent Borgundvaag
Pilgrimage is a compelling reason to travel
Ise 【伊勢】
eki s o k Ryu
I
Photo:©Haruo Nakano
t is said of all important religious places around the world that the faithful should visit at least once in their lifetime—and so it is said that every Japanese should make the pilgrimage to Ise, and to the Shinto faith’s most sacred place: the Ise Grand Shrine. My visit to Ise was driven not by religious belief, but by a desire to better understand Japan and the Japanese people; Shintoism is unique to Japan and is considered by most Japanese to be not only a religion, but a way of life. The Ise Grand Shrine is unlike other sacred places around the world that attempt to anchor faith by creating a sense of permanence through massive buildings that are often considered architectural wonders in their own right. Ise Grand Shrine’s two principal sacred places of worship, Naik and Gek, as well as the Uji Bridge at the Naik entrance—all are completely rebuilt every 20 years, most recently in 2013. It is this never-ending cycle of rebuilding necessitated by the unrelenting forces of nature and decay that contributes to a heightened sense of renewal at Ise. Visiting the Naik and Gek sanctuaries is anything but intimidating and everyone is wel-
come. There are, however, a few simple rules of respect every visitor should follow. There is no photography of the sacred places of worship; there is no eating, drinking or smoking except in designated areas; it is polite to ritually wash your hands and mouth in designated areas before entering the sacred places; and it is respectful to bow both before and after passing under the immense wooden torii gates along the major pathways, and to remove hats when offering prayers. It is also OK for anyone to offer prayers at the different shrines, and many visitors buy omamori (amulets) to bring good luck, or ward off bad luck. Nearby Meoto Iwa—or “married couple rocks”—is another Shinto shrine that is famous throughout Japan and around the world. This small shrine is built on the jutting rocks of the seashore where the constant forces of wind and waves also bring a sense of renewal and of be-
ing one with nature. The famous woven rice-straw ropes that “marry” the two shrine rocks are said to weigh over one tonne and are replaced several times annually. Early risers staying in nearby ryokan (inns) and hotels flock to this site at dawn to witness and photograph the summer sun as it appears to rise from between the two rocks—and, if the day is clear, to glimpse Mt. Fuji in the background. After visiting the sacred shrines, many pilgrims to Ise continue their spiritual renewal in local bars and restaurants by drinking locally brewed sake, a beverage integral to the Shinto religion, and enjoying good local food. It is for this reason that Ise historically had one of the best entertainment districts in Japan. While the glory days of these fabled entertainment areas may have faded, the area still features bars, restaurants and ryokan that won’t disappoint those seeking to add a gastronomic dimension to their pilgrimage. Here you will find famous Ise-ebi (spiny lobsters), fresh oysters and delicious abalone on offer. And wagyu lovers can take heart, as world-famous Matsuzaka beef is also on the menu. www.bentoboxmag.ca
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Travel is also about discovery and renewal
A visit to Ise is a chance to explore renewal, nature and good food while adding a spiritual dimension to your travels. Ultimately, my visit to Ise gave me new insights into Japan, the Japanese people and the Japanese way of life—but, more importantly, I left with the feeling of having made a rewarding and renewing pilgrimage and the desire to return again someday.
䟊勢志摊
ŠBrent Borgundvaag
Continues on page 22
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Ise has long provided the world with the ďŹ nest pearls. At Mikimoto Pearl Island, you can learn more about pearls, their cultivation and the man who perfected the cultured pearl.
ŠMIKIMOTO PEARL ISLAND
ŠMIKIMOTO PEARL ISLAND/ŠJNTO
ŠBrent Borgundvaag
With a stately presence calmly overlooking the ocean near Meoto Iwa shrine, this former guest house to the imperial family and visiting VIPs is now a stunning museum open for anyone to visit.
ŠBrent Borgundvaag
From sacred sites to ďŹ ne entertainment
,
. 2
While the number of these world-famous freediving sea women (ama) who once dove for pearls, abalone and other undersea treasures is dwindling, you can still witness this honoured practice in Ise.
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Ise’s eats and treats
Ise udon
Ise’s comfort food
Super-fresh spiny lobster caught right from the sea at Ise can be enjoyed two ways: served raw (as sashimi) with fresh wasabi and soy sauce, or grilled over charcoal. In either case your meal will be memorable. Most restaurants and ryokan prepare this delicacy according to your wishes so don’t be afraid to state your preference!
Okage Yokocho near the Ise Grand Shrine is a restored shopping emporium with many restaurants and gift shops. Here you will find endless gift and souvenir possibilities, like tasty treats and beautiful jewelry including pearls. Be sure to keep an eye out for the clay roof decorations of sleeping cats, monkeys with telescopes and other fanciful animals perched high above the shops and restaurants.
Co., Ltd. ©Akafu ku
©MIKIMOTO PEARL ISLAND
©Showado co.ltd/©IKI CITY/©Iki City Tourism Federation/©JNTO
I Ise-ebi: bi T Treasure from the sea
Souvenirs
ルメ
A big, hearty bowl of delicious and satisfying Ise udon will stick to your ribs and give you lots of energy for a full day of visiting the Ise Grand Shrine and surrounding areas. Thick and chewy udon noodles are served in a bowl with a concentrated “black broth” made with soy and sake, then garnished simply with sliced green onions, shaved bonito flakes and an optional raw egg yolk. The concentrated broth means you get less soup in the bowl, but what’s lacking in volume is more than made up for in taste! Itadakimasu!
伊勢エビ
おみやげ
B級グ
Akafuku Ak f k mochi hi
Pearls
Made from red azuki beans, akafuku mochi is a well-known and loved Ise omiyage (souvenir). This chewy treat has a limited shelf life, so enjoy it with a cup of tea during your visit.
Ise is famous for being the place where the culturing of pearls was perfected, making a beautiful set of pearls perhaps the ultimate Ise-miyage.
All photos courtesy of Chihiro Segawa unless otherwise noted
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Cultural curiosity
By M Crowson
暖かいウォシュレット便座がお出迎え。 日本の最新トイレ事情。
Only in Japan
What a relief! Heavenly toilet culture Japan’s Washlet is not just a household fixture, it’s an experience.
Let’s face it: going to the bathroom in these chilly winter months can be a pain in the butt. Slick tile floors make the bathroom feel like an arctic cave, and icy toilet seats make relieving yourself anything but a relief—unless, of course, you live in Japan. Unlike the humdrum Canadian versions, Japanese toilets are not just an afterthought, they’re a full-service experience. For one thing, the phrase “go to the bathroom” doesn’t always translate, since traditional homes often have separate rooms for the toilet and bath. And for an added bonus, the toilet room includes its own set of cosy slippers to keep your tootsies warm when you’re doing the deed. Special slippers are only the beginning of this hygienic wonderland. Since the 1980s, Japan’s technological know-how has been harnessed to provide its citizens with “the Washlet,” a luxurious toilet now available in homes and businesses 24
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across the country. These high-tech “go”-catchers include a heated seat and a soundless mechanism that raises and lowers the seat and lid with a wave at the motion sensor—or at the push of a button. That’s just one button on the Washlet’s control panel, which looks a bit like the deck of a one-person rocket ship. These buttons give you a magical range of options, and the toilet itself is programmed to anticipate all your needs. To help maintain a spotless bowl, the Washlet prepares for your deposit by misting the interior with a shot of electrolyzed water, which keeps away any unsightly evidence of your visit. And don’t bother setting out that Ocean Breeze candle when you can power up the Washlet’s deodorizer, which deploys a pleasant, well-timed waft of perfume. There’s also a button to play music or the soothing sounds of nature, a feature meant both to relax you and to cover any of those indelicate manmade sounds.
But the most magical function of the Washlet is the bidet. Once you’ve completed your mission, the Washlet bidet shoots up a gentle stream of water to clean you off—and while this refreshing spray might be startling for first-time users, you’ll quickly come to love it. Both the temperature and power of the spray is adjustable to suit each individual’s needs, so you can get the perfect clean every time. The Washlet also has buttons for “front” and “back,” which allow the nozzle to swivel to target areas no matter what kind of deposit you’re making—an especially useful feature for ladies, who spend all their time seated. And just when you think the Washlet bidet couldn’t get more heavenly, you discover the dryer. This button is a crucial follow-up to the bidet, one that makes toilet paper a thing of the past: press it once to enjoy the warm, quick-drying effects, then head back to your other business feeling utterly refreshed.
Learn the DOs and DON’Ts for your washroom visit
GO LIKE YOU MEAN IT If you’ve never used a Washlet before, you’re in for a truly transformative experience. To make the most of it, and to avoid any embarrassing flubs, follow these three key steps to toilet success.
DON’T press the buttons while facing the toilet. Sit down before curiosity gets the best of you, or you might end up with a face full of toilet water.
Even if you can’t read Japanese, the Washlet’s main features include cute pictures to help you understand what you’re in for.
DO get in the hot seat. Illustrations by Chieko Watanabe
DO read the directions.
There’s nothing quite like the feeling of having your buns perfectly toasted by a Washlet in the dead of winter.
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One-of-a-kind dining
By Sheena Kirkbride Restaurant in Tokyo
幻の文様染め｢辻が花｣のような、 人々を魅了する料理を美しい空間で…
Elegant dining in the unlikeliest place Escape Tokyo’s hustle and bustle in the serenity of this Kyoto-style restaurant. To get an authentic taste of Tokyo, the quintessential shitamachi district (“low city”) of Ueno is a must-see. It’s a place where the working class lived for centuries, rather than aristocrats and rich merchants. The bustling area keeps its history alive with little shops and markets crammed in tiny alleys and spaces, and shopkeepers shouting their latest promotions to the crowds that walk by. There’s enough to do in this district to keep you busy for a full day, but after exploring the lively and packed streets, you’ll probably find yourself hungry for a relaxed meal that you can enjoy in peace. 26
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ana’s Tuzigahin iature own m garden
Real gems are sometimes found in the unlikeliest of places, and a little piece of elegant Kyoto is found here, only minutes by foot from the Ueno Station. Tuzigahana is named after an ancient fabric-dyeing technique that existed only briefly during the Muromachi period. This technique represents the temporal nature of the dishes that are served here—existing only briefly and disappearing with the rotating seasons. Step into the restaurant and suddenly you’ll be transported to a world of aristocratic dining. A kimono-wearing staff member will greet you at the entrance and lead you down a long stone path flanked with big
A relaxing haven with intricate cuisine
Kyoto’s seasonal fare
Hotfooting Ueno Spend a day exploring the district aand check out some of its highlights:
Ueno Park: Stroll through the wooded pathways of this gigantic park and see historic shrines. Tokyo National Museum: One of the country’s oldest and largest museums. You can spend hours here looking at their marvellous collection.
wooden columns. Your own private dining room awaits you behind one of the paper screens. At Tuzigahana, all parties are treated to their own private space, which fits anywhere from 2 to 30 people. Each room is unique, but all spacious washitsu (Japanese-style) rooms have tatami flooring and other traditional Japanese elements like horigotatsu, which are tables with a cavity underneath them that allow guests to sit comfortably on the floor with their legs relaxed. Sliding open the shoji (rice-paper screen) window gives view to the meticulously kept garden in the middle of the restaurant, maintained by a master gardener and complete with a pond. Listening to the sound of the water and soft shamisen music in the background, you can finally spread out and relax as if you’ve come home. The food that is served matches the sophistication and authenticity of the restaurant’s interior, with fine washoku or Japanese dishes created by renowned chefs. Order the enkai course for a multi-course presentation of the chef’s recommendations and get a taste of seasonal and quality ingredients used in the traditional Kyoto style—delicately prepared with the natural fla-
vours drawn out and enhanced. Tuzigahana is devoted to composing intricate dishes that balance the taste and appearance of different foods, with close attention to texture, colour and even temperature. Intensely focused on the season, the eight to ten courses are presented thoughtfully with stunning elegance and simplicity, and are as much a visual feast as an edible one. If you’re a meat lover or are looking for some protein to replenish your strength after a long day on your feet, order the less traditional meat kaiseki course. Tuzigahana prides itself in selecting only the finest meats available and prepares them in traditional and innovative ways. The beautiful presentation and fine dishware will make you feel like you’re indulging in a work of art. The exquisite food and atmosphere might have you thinking that eating here would be a formal dining experience, but that’s not the case at Tuzigahana. Hidden away with your companions from the rest of the restaurant, you are free to relax and make yourself at home—the only way to truly enjoy a meal as elaborate and sensual as this.
Ueno Zoo: The oldest and perhaps best-known zoo in Japan, this world-class zoo is the home to animals from all over the world. Ameya-Yokocho: The open-air market is where American army surplus goods used to be sold after WWII, but it’s now a great shopping area for everything from knick-knacks to clothes and food.
Kyo-koshitsu Tuzigahana Located a five-minute walk from JR Ueno Station’s Shinobazu exit. It is one of the four restaurants occupying the Ueno Kuromon Shiobazu-ya Bettei (4th floor) of the Suzuno-ya Building. tuzigahana.com TEL.: 050-7300-1833 Suzuno-ya Bldg. 4th floor, 1-20-11 Ueno, Taito-ku, Tokyo OPEN HOURS: Lunch: Sat–Sun 11 am–4 pm
iÀ\Ê q->ÌÊxÊ« q££Ê« ÊUÊ-Õ ÊEÊ `>ÞÃÊ 5 pm–10 pm
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o t o g s ’ t e L
Ghibli Museum, Mitaka! ∼ 三鷹の森 ジブリ美術館 ∼
©Museo d’Arte Ghibli
Searching for a place where childhood fantasies like a library of treasures, a magical cat-bus and beautiful mosaics surround you, just as if you’ve been embraced by magic? If this sounds like your ideal place to be, make your next destination the Ghibli Museum, Mitaka!
Ghibli Museum, Mitaka, opened in 2001, was designed by famed Japanese animation director Hayao Miyazaki and is a dreamlike gathering place for his far-reaching fans. Just stepping inside will transport you to wonderland! The museum is like a beautiful maze, adorned with handcrafted stained glass that depicts Ghibli characters and colourful scenes. If you’re looking for animated film gold, you’ll find it here. Big or small, this museum offers something for everyone. Animation fans can check out exclusive behind-the-scenes material. Or try exploring the building’s stunning architecture, dynamic film exhibits, life-sized ‘cat-bus’ and robot-topped terrace. Just make sure to refuel at the café, and take a peek in the one-of-a-kind Ghibli shop!
How to buy tickets outside Japan A popular spot inside the Ghibli Museum
Museum Shop:
MAMMA AIUTO! You will find many treasures here! “MAMMA AIUTO!” (meaning “Mama, help me” in Italian) was named after the well-known “sky pirate” characters in the Studio Ghibli movie Porco Rosso. At this museum shop, you will find your favourite Ghibli Museum original gift items. The shop and its window displays are filled with unexpected, delightful and truly extraordinary gems. Spend some time, look around— you are likely to find something special for yourself!
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Entrance to the Ghibli Museum, Mitaka is strictly by advance purchase of a reserved ticket which specifies the appointed date of the reservation. You can get reserved tickets at designated local travel agency counters in Hong Kong, Taiwan, Korea, North America, Europe and Australia. Method of purchase In addition to purchasing tickets at JTB International (Canada) Ltd., reservations can be made by telephone or email. *For details, please contact JTB International (Canada) Ltd. www.jtb.ca Type of ticket Reservation ticket (admission voucher) with designated admission date. *Reservation ticket will be issued by JTB.
Ticket prices (tax included) Adult (Age 19 and over) CAD $13.00 Youth (Age 13–18) CAD $ 9.50 Child (Age 7–12) CAD $ 5.00 Child (Age 4–6) CAD $ 1.50 *Children under 4 are admitted free of charge. *Transaction fee of CAD $5.00 + tax per ticket will be charged. Information Ghibli Museum, Mitaka Address: 1-1-83 Simorenjaku, Mitaka-shi, Tokyo, 181-0013 Website: www.ghibli-museum.jp How to get there? Take the JR Chuo Line to Mitaka Station. Approx. 20 min. from Shinjuku Station. From the Mitaka South Exit, approx. 15 min. walk along the Tamagawa Josui “Waterworks” to the museum. A community bus can be taken from Mitaka Station to the museum.
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What’s happening?
January 2016 Events Exhibitions
©2014 WJ!PC
Film Partners ©2011 “The Floating Castle”
©2013 “A Story of Yonosuke”
©2012 “Leaving on the 15th Spring”
Handcrafted Form: Tradition and Techniques
Japanese Film Screenings Mark your calendar this January for these Sunday movie afternoons out! The Japan Foundation, Toronto is hosting screenings of Japanese films of various genres, from historical action to comedies and dramas. The Floating Castle, screening on Jan. 10 at 1 pm, depicts an epic battle over Oshi Castle during Toyotomi Hideyoshi’s campaign to unite Japan. Leaving on the 15th Spring, screening on Jan. 17 at 12:30 pm, is a heart-warming drama set on the small Minami-Daito island. As the island has no high school, Yuna (Ayaka Miyoshi) has to choose whether to stay and work in the tight-knit community or to leave and continue her studies in Okinawa. Wood Job!, screening on Jan. 17 at 3 pm, is a comedy with guaranteed laugh-out-loud moments. Watch how Yuki (Shota Sometani), a below-average city boy, eventually becomes a heroic apprentice lumberjack in a remote village. A Story of Yonosuke, screening on Jan. 24 at 2 pm, portrays the ordinary life of Yokomichi Yonosuke (Kengo Kora). Although Yonosuke is as ordinary as one can be, he affects his surroundings in extraordinary ways. Sunday, January 10, 17 and 24 | Bloor Hot Docs Cinema (506 Bloor St. W., Toronto) | More info: jftor.org/events
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Until Tuesday, January 12 | The Japan Foundation (2 Bloor St. E., Hudson’s Bay Centre 3F, Toronto) More info: jftor.org/events/handcrafted-form > People in Japan are surrounded by utilitarian craft objects that have been brought into being and nurtured within their daily lives. By making the most of the raw materials of each craft— ceramics, textiles, metal work, lacquerware, wood and bamboo work, paper, etc.—and contriving to use the techniques appropriate to each, goods have been created that combine ease of use with beauty. This exhibition introduces handcrafted objects made from traditional materials with traditional techniques from all over Japan. Representative objects designated as “Traditional Craft Objects” under the Japanese government’s Traditional Manufactured Goods Law form the core of the exhibition, supplemented by works of craft artists.
Film Japanese Movie Night: Shinjuku Swan Thursday, January 28, 7 pm | $10 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: jccc.on.ca > JCCC is hosting a film screening of Shinjuku Swan, directed by Sion Sono. Based on a popular manga series of the same title, the film depicts the lives of those in Kabukicho, an entertainment and red-light district in Shinjuku, Tokyo. Tatsuhiko Shiratori (Gͻ Ayano) is an ugly duckling—jobless, penniless and hopeless. Then one day, he meets Matora (Ysuke Iseya), who completely transforms Tatsuhiko’s life by not only offering him a job, but also by introducing him to a whole new world of ambitions. Will Tatsuhiko successfully grow to become a swan?
Where Canadians can go to celebrate Japanese culture
Cinema Kabuki 2016 Toronto Saturday, February 27, 11:30 am, 1:30 pm, & Sunday, February 28, 11 am, 1:30 pm | Tickets go on sale on Wednesday, January 20, price TBA | TIFF Bell Lightbox, Cinema 2 (350 King St. W., Toronto) > Kabuki theatre, with origins dating back to the 1600s, has remained steeped in tradition while constantly innovating. Live productions, featuring some of today’s greatest Kabuki stars, are now being filmed with the highest-resolution cameras for screening in cinemas around the world on state-of-the-art digital projection systems and with six-channel sound. This year, two new productions, Kumagai’s Camp (Kumagai Jin’ya) and Three Thieves Named Kichisa (San’nin Kichisa), have been added along with popular screenings of Lion Dance (Kagamijishi) and Kagotsurube (The Haunted Sword). All programs are subtitled in English.
Performances Hatsune Miku Expo 2016 Toronto Friday, May 20, 8 pm–10 pm | $53.39–102.89 Sony Centre for the Performing Arts (1 Front St. E., Toronto) | More info: mikuexpo.com/na2016/ > Join Hatsune Miku at her first live concert in Toronto! Hatsune Miku is a 16-year-old Japanese idol singer with more than 2.5 million international followers on Facebook. She has also previously collaborated with big-name artists like Lady Gaga and Pharrell Williams, and even made an appearance on the David Letterman show. But what makes her truly distinguished is that she is actually not a human, but a 3D virtual humanoid persona, voiced by a singing synthesizing technology called ‘Vocaloid.’ After the first successful round of concerts in New York and Los Angeles in 2014, she is returning to North America in spring 2016 with an expanded tour schedule in response to increasing overseas demands. Tickets for the Toronto performance are on sale now, so don’t miss this rare opportunity to meet Hatsune Miku “in person”!
Other
manga they donate to the con. Check out the website for more activities and info!
Jodo
Oshogatsu Kai
Ongoing | $35 monthly for adults, $25 monthly for youth and seniors | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: jccc.on.ca > A new martial arts class commonly known as “Jodo” started at the Japanese Canadian Cultural Centre in November. In 1968, Jodo became an art under the All Japan Kendo Federation curriculum. Today, Jodo demonstrations are held throughout Japan and practised worldwide. Jodo activities in Canada are overseen by the Canadian Kendo Federation. Classes are held on Sundays from 3:30 pm to 5 pm or Tuesdays from 9:15 pm to 10:30 pm. The class are taught by Kevin Hyatt, David Lee and Marianne Matchuk.
Sunday, January 24, 11 am–3 pm | $7 adults, $4 youth and seniors, $16 family, Free for children 6 and under | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: jccc.on.ca > Get ready for a day of fun at the annual Oshogatsu Kai (New Year’s Event) hosted by the New Japanese Canadian Association at the Japanese Canadian Cultural Centre. As this cultural event sees more and more attendees every year, make sure to plan ahead—you don’t want to miss the once-in-a-year family fun event. The first 100 kids will receive an “otoshidama” present at the entrance.
A Taste of Animethon Friday, January 22–Saturday, January 23 | $35– $75 | Shaw Conference Centre (9797 Jasper Ave. NW, Edmonton, Alberta) | More info: atoa. animethon.org > A Taste of Animethon was first created in 2010. Now in 2016, it has changed vendors three times to accommodate the growing number of fans. This year, Animethon will promote Japanese anime, manga, various panels, and an Artist Alley where artists can showcase their talents and sell their works. Don’t miss the special guest, REIKA, a Japanese cosplayer from Osaka.
G-Anime Friday, January 22–Sunday, January 24 | $35–$55 Palais des Congrès de Gatineau (50 boul. Maisonneuve, Gatineau, Quebec) More info: ganime.ca/2016/en/welcome > G-Anime is known for its unique cosplay events and attractions in both English and French. From Video Game Jeopardy to the Bachelor Auction, G-Anime has it all. Starting this year, attendees will be able to save $1 on their ticket for every
Toronto Tea Festival Saturday, January 30–Sunday, January 31,10 am– 5 pm | $15 single, $25 two-day | Toronto Reference Library (789 Yonge St., Toronto) More info: www.teafestivaltoronto.com > Come warm up at Toronto’s Tea Festival with many tea enthusiasts! Discover the world of tea flavours, processing techniques and preparation styles. If that’s not enough, shop around the exhibition and take home your favourite tea, or gift some teaware to that special someone. The Toronto Tea Festival will present a Japanese tea ceremony by a certified tea ceremony teacher for visitors to enjoy.
AniRevo: Winter 2016 Sunday, February 7–Monday, February 8 | The Arts Institute of Vancouver (2665 Renfrew St., Vancouver, British Columbia) | $25–$40 general, $20–$35 student, Free for children 12 and under More info: www.animerevolution.ca/featured/ anirevo-winter-2016 > AniRevo: Winter gives cosplayers another reason to dress up, gamers another day to get hooked on the latest releases, and fans a chance to enjoy more content, meet their favourite guests and just enjoy anime and Japanese culture.
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Talkiin Talking ng JJapan ap a pan an iin nT Toronto oron or nto tto o
B Byy Yumi Yumi Nishio Nissh hio io Interview
Tattooer
Maru
Breathtaking tattoos of dragons and carp, oiran (courtesans) and samurai, all designed in the Japanese traditional style. Toronto-based Japanese tattooer Maru is the secret behind these colourful and detailed works of body art.
Wabori, the Japanese traditional style of tattooing, is a unique art that is known for its historic patterns and images. Because of its tendency to be bigger, sometimes covering the whole body, wabori tattooing is sometimes said to imply an association with the Yakuza. This tendency makes Maru laugh—his family in 32
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Japan doesn’t like tattoos and he might be considered an outcast because of his profession. However, his devotion toward this ancient art is nothing but pure professionalism. )URP KLV VWXGLR Ă€OOHG ZLWK VNHWFKHV RI KLVWRULFDO DQG LPDJLQDU\ Ă€JXUHV Maru talks about the “love of his life.â€?
I think wabori can express things more than words can Bento Box: Impressive work. Your work is very different from something we’d see at most other tattoo studios in Toronto. Maru: Thank you so much. Once tattooed, it is there to stay on the body almost forever, so I try my very best to create something my clients can be proud of. Something they can get compliments on from people who see it. I think it is better not to have any tattoos if you can’t be proud of them. It is not about how skilfully the tattoo was done, but how suited the tattoo is to the person who has it on. BB: How long does it take to finish a tattoo— let’s say one of these full-body suits? When I am asked the question by a client, “How many hours does it take to finish?” I usually answer, “Perhaps two years, maybe three years” [laughs]. It depends on the design and [the client’s] tolerance of pain. Either way, it will be a commitment financially, physically and mentally. Because of that, I would like to build good relationships with all of my clients. “I will give my best as your tattooer, so please be sincere with me in return. When you come to this studio I will always be here to see you. Please come in regularly so that I can work on it.” That is what I usually tell my clients. BB: For those who can’t commit too much, maybe small and simple tattoos are the way to go? Actually, I rarely do small tattoos like kanji (Chinese characters) tattoos. Most of my clients want to get Japanese-style tattoos. [The style] is called wabori and it has existed for more than 200 years. Wabori is very unique. The tattoo designs come from religions, folklores and mythologies. So, there is a deep meaning to each motif. And the
designs are meant to “fit and hug” the human body, so even a smaller image requires one whole arm, for example. It is not a quick, single tattoo, like Western tattoos.
the peony garden, etcetera. [The lion is the king of the animals, and the peony is the king of the flowers. So the image suggests the strongest match.] But, still, there is lots to learn.
BB: So, in a way, wabori tells stories more than the Western-style tattoos tend to.
BB: Besides its historical depth, what is it about wabori that attracts you?
I think so. That is why I fell in love with wabori. I think wabori can express things more than words can. I do tattoo kanji if the clients want, of course [laughs]. But I would ask them why they want to get it done during the consultation. And I try to suggest something that fits their request better, if I can think of anything. It is not that I am being disagreeable. I think it is part of my job as a tattooer to have some input in the work I am about to do. I do not want to blindly tattoo whatever the client wants. My initial consultation is a little long, maybe one to two hours, because of that. And I am constantly researching and learning to be as resourceful as possible so that I can give the best suggestions.
I think wabori’s ability to cover all sorts of things is very interesting. We have both strong patterns and softer images, creepy creatures, funny and cute images, you name it. Wabori patterns can cover lots of themes. That is why I keep on studying it. Wabori is teaching me about tattooing and life. I can’t imagine doing anything else. It is like a high-maintenance girlfriend to me. Still, I love this job, I love talking with my clients ... I think I am spoiled. [Laughs].
BB: Do you feel there is still lots to learn about Japanese mythology to help your clients make the best choice? Yes, I do. I have been doing this for a long time now, but I often realize how limited my knowledge is. I have learned how samurai carried their swords differently, and how armour changed during the period from Heian to Kamakura. When drawing historic characters, it is very important to research so that I don’t make mistakes. For example, if the character is an archer, his armour on his right arm should be soft material, otherwise he can’t bend his arm to shoot arrows. Since I am Japanese, I might know a little more about the creatures that can be done as tattoos and the rules around them. Yes, the imagery has some rules, such as a Chinese lion (Karajishi) in
Maru Japanese-born tattooer Maru has been working professionally since 2002. He moved to Canada in 2010. Maru has opened his own studio in Toronto. For more info about him and his works, visit Hidden Door Studio (www.hiddendoorstudio.com)
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JANUARY 2016
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Hit the books
By M Crowson Books
Dark hearts, distant lights
More supernatural
Japanese folk tales
Strange Light Afar by Rui
Tales of Moonlight and Rain by Akinari Ueda
Umezawa
F First published in 1776, this classic 1 ccollection of nine sstories blends the occult with literary o rrealism.
Catch a glimmer of old Japan’s ghouls and goblins in these eight modernized folk tales.
Kwaidan: Stories and Studies of Strange Things by Lafcadio Hearn
Author info
Rui Umezawa is a Toronto writer whose work has appeared in the Globe and Mail, the Toronto Star and Descant Magazine. His adult fiction novel, The Truth about Death and Dying, was shortlisted for the Commonwealth Book Prize for Best First Book. Mikiko Fujita is a Japanese-German visual artist based out of Japan. In addition to Strange Light Afar, in 2014 she published the picture book Night Dreamer (Nachtschwärmer, 夜を彷徨うひと) with German publisher Jaja Verlag.
Folk-tale and young-adult fiction enthusiasts alike should go pick up a copy of Strange Light Afar: Tales of the Supernatural from Old Japan, by Canadian writer Rui Umezawa. This is a collection of eight ghostly stories retold with a modern twist, and rated for young adults age 10 and up. Japanophile readers will instantly recognize famous characters like Urashima Taro, but that familiarity won’t take away from the book’s charm, because Umezawa adapts the old yarn in unexpected ways. For readers unfamiliar with Japanese folk tales, the collection serves as a great introduction. Originally, these classic stories were passed down through the centuries in order to deliver a moral message (about the dangers of vice, envy, pride, etcetera), and the characters were fairly didactic and one-dimensional. But Umezawa adds a psychological dimension to these archetypes, letting readers burrow into the dark, shameless underbelly of their desires. Half of the stories are told in the confessional voice of a sinful main character, who speaks directly to the reader. And while the setting is still historical, the characters speak to us in an intimate, contemporary language. That’s a bold move for a folk-tale adaptation, one that pays off with catchy, creepy opening lines, like: 34
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“Let me stress that I stopped hitting my wife a long time ago.” The author’s unusual approach adds a bit of depth to these time-tested folk tales, giving readers a glimpse into the psychology of a baddie. Umezawa alternates between this bold writing style and the more traditional fairy-tale narrative, with an omniscient narrator who lets readers sit back and watch from a distance. The cumulative effect is pleasantly strange and thought-provoking. As a whole, the collection asks us to take a second look at each character—human or otherwise—to be curious about who they are and where they come from, and to sit with their ugly hearts in our hands and feel a fleeting sympathy. Each story begins with a one-word title and a black-and-white pencil drawing by JapaneseGerman artist Mikiko Fujita. In the first story, “Snow,” a young boy’s mother dies one desolate winter night, and years later the boy grows up to marry her murderer. In “Trickster,” a travelling con artist’s failed scam leads to karmic retribution. In “Honor,” a dashing samurai gives his life to honour a promise made to his beloved blood brother. In “Envy,” a bitter and violent man is consumed by a hopeless love for his brother’s beautiful, gentle
TThis collection of 20 “ghostly o ssketches” was aadapted at the turn of the 20th century o by one of the first b JJapan scholars.
wife. In “Captive,” a fisherman snags an immortal princess through selfish deception. In “Vanity,” a narcissistic monk takes a supernatural journey to enlightenment—or so he believes. In “Paradise,” an ungrateful drunk plunges into a sea of indulgence, only to come home empty-handed. Finally, in “Betrayal,” a handsome gambler is willing to kill for an equally stunning wife, only to discover how deadly beauty can be. All the stories include some sort of supernatural encounter, as well as a motley crew of non-human characters, from telepathic turtles to crow-headed demons. Some of the stories are also quite gruesome, and, though none of them are scary in the typical Western sense, fans of Japanese horror will feel subtle shivers of appreciation. As a child, I always thought the scariest monsters were the magical kawauso, the otherworldly otters Umezawa modifies to reflect his own family lore in “Trickster.” Readers can sample this story online at 49thShelf.com. Though you can’t see Fujita’s eerie accompanying illustration, the excerpt is a good representation of the collection as a whole. The book is a solid contribution of a global bookshelf of fairy tales and ghost stories. It’s also a good fit for creative writing classes geared toward young adults.
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JANUARY 2016
35
Film focus
By James Heron Movie
From zero to hero
Shinobu Yaguchi delivers another winning comedy, dropping a clueless city boy deep into the mystical forests of rural Japan.
&(/" "' ( Wood Job! (2014) Written and directed by Shinobu Yaguchi Starring Shota Sometani, Hideaki Ito and Masami Nagasawa Based on the novel by Shion Miura
Images ©2014 WJ!PC
Motivated by a pretty girl on a promotional pamphlet, 18-year-old Yuki Hirano travels to rural Japan to pursue the lumberjack life knowing little of Charming rom-com the challenges that delivers laughs alongside lie ahead.
a strong environment message
T
he Japan Foundation, Toronto is bringing an impressive series of free screenings to the Bloor Hot Docs Cinema in January, with a lineup including Isshin Inudo and Shinji Higuchi’s The Floating Castle, Yasuhiro Yoshida’s Leaving on the 15th Spring, Shuichi Okita’s A Story of Yonosuke and, arguably the best of the bunch, Shinobu Yaguchi’s Wood Job!
pects, he abruptly decides to leave the city life behind to pursue a one-year forestry program. His motivation, however, is not a love of the lumberjack life but the attractive young woman on the promotional brochure.
Yaguchi, director of critical and box office hits like Adrenaline Drive and Robo-G, is one of Japan’s most consistently entertaining directors. A typical Yaguchi film finds the determined young hero(es) facing down the challenges of some new and unlikely pursuit such as: big band music (Swing Girls), synchronized swimming (WaterBoys) or bank robbery (My Secret Cache). Far outside their comfort zone, these awkward protagonists follow a zeroto-hero arc, finding laughter, friendship and purpose along the way. Wood Job! adheres closely and successfully to this winning pattern.
Hirano soon arrives in the tiny, mountain-locked hamlet of Kumasari and is horrified to find he has lost his all-important smartphone connection. He decides to flee, but circumstance intervenes and he soon finds himself in full lumberjack gear and under the strict tutelage of Yoki Iida (Hideaki Ito). Iida—tough, serious and possibly a little mad—takes great pleasure in humiliating the soft city boy on a daily basis. Hirano stays, initially because there is simply no transportation out, then due to the fact the girl in the brochure is the local schoolteacher (Masami Nagasawa), and finally because alongside Iida he recognizes a depth and quality in this remote, Thoreau-like lifestyle that was absent from life in the city.
Based on Shion Miura’s bestselling novel, Wood Job! is the bittersweet coming-of-age tale of Yuki Hirano (Shota Sometani), a typical sad-sack 18-yearold high school graduate who has just flunked his university entrance exams. Finding himself without a job or anything much in the way of career pros-
Like Yaguchi’s other films, Wood Job! is earnest, funny and sincere in its affection for its characters; he also effectively slips in a powerful environmental message. Yaguchi’s forests are not seen as simply a resource; they are alive with legend, spirits and mysticism as well as people who repay the
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livelihood that the trees bestow upon them with an abiding respect and understanding of the need to protect and nurture the forest. The performances are strong across the board. Sometani—winner of the Best New Young Actor Award at the Venice Film Festival in 2011—plays the first act a little too broadly but soon settles in and reminds us why he is Japan’s go-to thesp for portrayals of callow and conflicted young men. Ito, who was nominated for a Japan Academy Prize for his role, is great fun, and Nagasawa’s charm leaves little doubt as to why Hirano is so willing to throw himself in harm’s way in his obsessive pursuit. Wood Job! won the 2015 Toronto Japanese Film Festival’s Kobayashi Audience Choice Award and its final act—with dozens of fundoshi-clad men, young and old, launching an ancient tree down the mountainside as part of the fertility festival—is an absolutely hilarious and totally bonkers scene that singlehandedly makes the film worth seeing. Watch it! Wood Job! will be shown at the Bloor Hot Docs Cinema on Sunday, Jan. 17, 2016, at 3 pm. For more info, visit jftor.org.
G O Let's
llearn earn
N I H O N G O
easy JJapanese apanese
What to say during Japanese New Year
H New appy Year!
New Year (sh˴gatsu) is a very important holiday in Japan and is usually observed from January 1st until the 3rd. There are many traditions carried out for this holiday to ensure that the new year is prosperous.
Intermediate Happy New Year. 明けまして おめでとうございます。 Akemashite omedetȬ gozaimasu.
Nengajo (New Year’s Day postcards) are the equivalent to Western customs like Christmas cards. In order for the addressees to receive your postcard on New Year’s Day, you need to mail them by Christmas.
Since it is OshȬgatsu, let’s go to shrines to make wishes after eating Osechi ryȬri! せっかくだから、 おせち料理を 食べたあと、初詣にいこう！
I wish I had sent my New Year cards earlier.
Sekkakudakara, osechi ryȬri wo tabeta ato hatsumȬdeni ikou!
もっと早く年賀状を 送っておけばよかった。
Beginner This is a common phrase used during the New Year’s holidays. “あけおめ” (akeome) is the shorter version commonly used by young people when among friends.
Motto hayaku nengajo wo okutte okeba yokatta.
Advanced ”せっかくだから” means “Let’s take advantage of this opportunity.” Many people visit a Shinto shrine during the first three days of January in order to make traditional New Year’s wishes for health and happiness.
Compiled by Amber Chambers and Kozumi Miya-Woolford. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | principal@tjls.ca
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Illustration by Reiko Ema
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37
Styling tips
By Eiko Beauty
Vivid colours brighten up your bob Bob hairstyles are a hot trend this chilly season—they make a great match to a warm scarf! This unique cut flatters the model’s face while exposing her neck, giving her a refreshed look. A rich red-violet was chosen as her main colour to give a sense of warmth, with darker lowlights adding depth. Hidden below, vivid purple adds a unique accent every time she tucks some hair behind her ear. This way, the bob has a sense of movement even without any layers.
Side
Back
Model: Mina
beauty idden
H
side pected presx e n u im your p r first Show e you air and cli g n a h c h r d u n to a yo y Twist cessor sion! an ac . th i w ss k cutene it bac up the p m a
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Hair Stylist
Eiko
Eiko has built up her career as a hair stylist since graduating from beauty school. She received further professional training from the Shiseido Academy of Beauty & Fashion (SABFA). Eiko came to Toronto in 2009, and she has been on the Seefu Hair Salon team for four years.
Seefu Hair Spadina | www.seefuhair.com 222 Spadina Ave., Unit 106 | TEL: 416-260-9994 Sun–Thu 11 am–8 pm, Fri–Sat 11 am–10 pm
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Memoir ࡔ ࡕ ࠕ
By Shelley Suzuki I also appreciated the range of products for women lining the store shelves. You can purchase scented body wipes, hairspray, makeup, toothbrushes, feminine hygiene products and even underwear—all in convenient travel sizes. And don’t forget the food! Along with a variety of fried chicken, steamed pork buns and salty, sugary snacks, a few healthier alternatives are also offered. Crunchy salads, rich soups and bento boxes filled with stewed vegetables can be found among the high calories.
Illustration by Chieko Watanabe
Convenience at its best Any place, any time, anything you need— Japanese convenience stores have got you covered.
There is something oddly comforting about the fluorescent lights of a small convenience store in the middle of a rice field, or at the base of a snowy mountain. It’s a sign that there is life in the wilderness: a warm place to stop and buy a hot drink, or an air-conditioned escape from the sweltering heat of a humid summer. And if you live in a highly populated area, rest assured that your craving for a rice ball can be fulfilled at any hour of the day or night. Since the opening of its first convenience store in 1974—a 7-Eleven—Japan has truly put the “convenience” in convenience store. Today there are over 45,000 convenience stores in Japan. From the dense streets of Tokyo to the some of the most
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remote mountain villages, you’re almost guaranteed to find a store whenever you need one. Inside a convenience store, the number of services offered within such a small space is surprising—and impressive. I have mailed a letter, had an express package delivered, sent a fax, made photocopies, printed photos, read magazines—you can read them without buying them, if you are so inclined!—and purchased movie, museum and concert tickets. One of the most considerate services offered is the public restroom, which is usually quite clean and comfortable. I have children, and when the little ones just couldn’t hold it anymore, I always knew that I could rush into the nearest store without feeling like an imposition.
But, in the end, sometimes a girl just wants a good dessert—and you don’t have to go to a fancy bakery to find one. Japan’s top convenience store chains enlisted renowned hotel chains and pastry chefs to develop delicious dessert menus to be sold in their stores. The competition was fierce, and the result is a range of classy, affordable, melt-in-yourmouth eclairs, puddings and cakes available for purchase in neighbourhood stores and roadside service stops across the country. It’s utterly impossible to describe everything that Japanese convenience stores have to offer in this brief article. In addition to what I’ve already described, they are a place to find local souvenirs, the latest food trends and seasonal goods such as Valentine’s Day chocolates and Christmas cards—but they are also a place for you to pay your utility bills. I could go on, but it’s best if you experience the stores for yourself on your next trip to Japan. You’ll find them conveniently situated wherever you are, offering up whatever you need.
SHELLEY SUZUKI is a long-time teacher of English as a Second Language in Canada and Japan. She currently runs an English school via Skype and is pursuing a teaching career, or whatever other interesting opportunities may come her way. She appeared on the Japanese TV show Okusama wa Gaikokujin (My Wife is a Foreigner). She hopes to become a children’s book writer and illustrator when she grows up.
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m sm re Kyouka-i The chefsdiasciples
Staff
The brig ht is harredd Kyouka win to miss dow
Nicholas Jones
Ramen royalty in the Beach Radical, revolutionary ramen arrives in the east end.
T
oronto is spoiled for choice when it comes to ramen, so why get excited about one more ramen shop?
Because Kyouka Ramen, which recently opened on Queen East, is the life’s work of Keiichi Machida— a chef whose award-winning ramen has been described as radical and revolutionary. His philosophy, dubbed kyouka-ism, focuses on doing one thing really well, and his menu aims to achieve the perfect balance of ingredients. Kyouka Ramen has become known for its chicken broth, so when I visited on a wet, blustery afternoon, I felt duty-bound to try it as part of the shio (salt) ramen. I was served a deep bowl of the richest of chicken noodle soups: a light, clean broth with exceptional flavour. It came with slices of chicken and pork, char-grilled
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to preserve their unique taste, and a generous helping of noodles that had a great texture— springy, not chewy. The bowl was garnished with the usual nori (seaweed), naruto (fish cake) and a soft-boiled egg. However, it also included spinach and diced chives—more of Mr. Machida’s signature choices. The nori was a rich, smoky, earthy complement to the clean broth, and the lightly blanched spinach added a delightful crunch. To appease my love of pork, I also tried the Kyouka ramen, the signature dish that Mr. Machida created specifically for the Toronto location. The Kyouka broth is a flavourful, garlicky combination of chicken and pork that is far richer than the shio, without feeling heavy or oily. It was served with char-grilled chicken and pork as well, but their flavour was deepened by this broth,
Nicholas lived in a tiny fishing village in Hokkaido from 200 9 to 2011. Ostensibly, he taught Eng lish, but he spent most of his tim e wrangling elementary students and frequenting their parents’ sush i restaurants. He is currently on a que st to find Toronto’s best kara-ag e.
making the chashu pork almost buttery. Perched atop the ramen was a dollop of chili paste that is handmade each day. I followed the suggestion to mix it in partway through so I could appreciate how it changed the flavours. I felt the heat of the chili paste in the broth, but instead of singeing the tongue it added new notes to the ramen— notes that were still surprising me as I reached the bottom of my bowl. As good as the shio ramen was, the Kyouka ramen took things to a new level. I could taste the care that had been put into combining the perfect ingredients. It was such a high-quality bowl that it felt like a steal at Kyouka’s very reasonable prices.
Kyouka Ramen 2222 Queen St. E., Toronto | 647-748-6288 | kyouka.ca Open: (Lunch) Wed–Mon 12 pm–2:30 pm (Dinner) ]Ê7i`]Ê/ ÕÀÊx\ÎäÊ« q Ê« ÊUÊ À Êx\ÎäÊ« q£äÊ« Ê ->ÌÊ{Ê« q£äÊ« ÊUÊ-Õ Ê{Ê« qnÊ« ÊUÊ/ÕiÊV Ãi` *Last order is 30 minutes before closing time.
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n e b a r a Ky 今月のキャラ弁
Mario r e p u S
Ready to jazz up your meal in the most adorable way? Put some fun in your lunch box with your own kyara-ben.
Known as the “character bento,” the kyara-ben is a great way to get artistic with lunch—not to mention the secret weapon of many creative parents with fussy kids
Chicken kara-age, sweet-and-salty stewed konnyaku (or konjac root), Japanese rolled omelette and broccoli.
Cut a piece of boiled carrot into an “M” shape. Add some ketchup to cooked rice and stir until well-mixed. Using your hands and plastic wrap, mould the rice to form the hat and its brim.
Cut a slice of cheese to make the decoration on the cap, the whites of the eyes and the sparkles on the pupils. Cut a sheet of nori (seaweed) to make the eyebrows, pupils, hair and mustache.
Today’s tip
it is still ould rice while It’s easier to m to glue down o ay m le litt a warm. Use cheese of nori, sliced the cut pieces in place em th ick St t. and boiled carro they ce sin , ols down after the rice co t rice. ho on k rin sh may melt or
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to feed. With shapes ranging from cute, simple faces to incredible likenesses of popular characters, there’s no end to the possibilities!
Rie Kamiyama
Add some mentsuyu (soup base) to cooked rice and form the face, ears and nose.
Mother of two sons, aged 9 and 14 years old. Started making Kyara-ben six years ago when her son came back home without finishing the lunch she made him.
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Hakata Sho Ryu Ken Ramen Come in a group of 3 or more and get a
10% Discount *Please present this coupon upon ordering.
At Sho Ryu Ken, ramen is made in the traditional way it’s done in Hakata—the dish’s birthplace. And with a special pork-bone broth that takes over 12 hours to prepare, you know you’re getting the real deal here. In addition to the signature ramen, diners can treat themselves to delicious homemade gyoza, tender pork and more!
Don’t just read about great Japanese food and culture ... enjoy them yourself! Try these coupons for deals near you.
Ryoji Ramen & Izakaya
Expires January 31, 2016
5321 Yonge St., North York | 416-733-3725 www.hakatashoryuken.com | Open: Tues–Sun £ÓÊ« qÎÊ« ]ÊxÊ« q£ä\ÎäÊ« ÊUÊ ÊV Ãi`
Don Don Izakaya
Free Topping 10 % Discount *Please present this coupon upon ordering.
Expires January 31, 2016
Ryoji Ramen is an Okinawan-style izakaya in Toronto. They serve a vegetable ramen, so vegetarians can enjoy their delicious ramen too! You can also experience their unique side dishes. They have an Okinawa night, an event with a full evening of Okinawa culture, once a month. 690 College St., Toronto | 416-533-8083 ryojitoronto.com | Open: Mon–Thu ££\ÎäÊ> q£ÓÊ> ÊUÊ À q->ÌÊ££\ÎäÊ> qÓÊ> Sun 11:30 am–10:30 pm
Japanese Seafood Restaurant
Crab Harbour
10% Discount *Please present this coupon upon ordering.
Expires January 31, 2016
Crab Harbour, Richmond Hill’s new high-end Japanese-style crab eatery. Look for the giant crustacean that denotes the entrance. Patrons can choose to indulge in the prix fixe menu or opt for items à la carte. The former is a nine-course ode to all things crab.
JANUARY 2016
The sounds of drums and the typical welcome cheer of “Irasshaimase!” are the first things you are sure to hear as you visit our highenergy setting at Don Don’s. “Don Don,” which signifies the sounds of Japanese drums, also means a place of ”more” ... a place of more drinks, more food and definitely more fun!
130 Dundas St. W., Toronto | 416-492-5292 www.dondonizakaya.com | Lunch: Mon–Fri ££\ÎäÊ> q{Ê« Ê >ÃÌÊV> ÊÎ\ÎäÊ« ® UÊ iÀ\Ê -Õ q Thu 5 pm–12 am (last call 11~11:30 pm) Fri & Sat: 5 pm–1 am (last call 12~12:30 am)
Tokyo Acupuncture and Shiatsu Clinic
$10 off
with regular session(55min)
*First time visit only. *Cannot be used with any other discount coupons. *Mention this coupon when you schedule your massage session.
Since 1991, Tokyo Acupuncture and Shiatsu Clinic has provided various types of treatments and advice to alleviate symptoms and improve natural healing abilities including Japanese-style Shiatsu, Japanesestyle Acupuncture, Swedish Massage, Reflexology and Moxibustion. We are here to help you maximize your own body’s ability to maintain and improve your health. 280 West Beaver Creek Rd, Unit 38, Richmond Hill | 905-731-5570 | www.crabharbour.ca Open: Mon–Sun 11:30 am –11 pm
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*Only dinner time. Cash payment only. *No alcohol included. *Please present this coupon upon ordering.
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2350 Yonge St., 2nd Fl., Toronto | 416-488-8414 tokyoshiatsu.com | Open: Mon– Fri 10 am– 8 pm ->ÌÊ£äÊ> qÈÊ« Ê UÊ-Õ Ê££Ê> qxÊ«