030116 bentobox

Japanese Culture | Hot Spots | Products | Food

Mar. 2016

No.13 FREE www.bentoboxmag.ca a

DINING DELIBERATIONS

East meets West with the unique menu at Coo CafĂŠ Bread or Rice

EXPLORING

HOKKAIDO INCREDIBLE JOURNEYS

Plan your course to the top of Mt. Fuji AN INNOVATIVE RIDE

The new Honda Ridgeline comes with features you never knew you needed

Vegetarian Miso Ramen

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Contents

March 2016 No.13

Food

Featured

08 Bread ... or rice?

10 Featured products

That is the question at Coo Café Bread or Rice, a new restaurant that has something for everyone.

14 A healthy alternative to meat A nutritional powerhouse that’s as flexible as it is flavourful, katsuobushi’s essence defines Japanese cuisine.

16 The nobleman’s drink This legendary sake brewery delivers rich history and flavour to the discerning taster.

Decorate your lunch box for a fancy break!

These tools bring your meal to life.

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12 Tech spotlight Say hello to the truck that has everything you need plus features you didn’t even know you wanted.

Culture

30 Local events

24 Only in Japan

Celebrate Japanese culture in your own backyard.

Japan’s plushy, life-size yuru-kyara mascots are all the rage, but can they survive big budget cuts?

38 Beauty 36 Ramen tour in Toronto Ready! Set! SLURP! Three bowls in three hours: let the Ramen Rumpus commence.

42 A soul in each bowl Encounter authentic Japanese flavours and the spirit of hospitality with Isshin’s original ramen.

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How to put a happy face on your next meal

Toronto’s latest hot spot: culinary creativity abounds and choice reigns supreme

Japanese skin-care secrets you need to know now!

32 Upcoming concert Popular J-rock band the GazettE treats Toronto to its signature glam looks and big sound.

Travel

34 Film focus Akane Yamada’s moving docu-drama finds the countless lost dogs and cats in the 20-kilometre “red zone” around the Fukushima nuclear disaster.

04 Hokkaido Shinkansen The arrival of the first bullet trains on Japan’s north island is the perfect time to take stock of all Hokkaido has to offer.

40 Memoir When you’re living abroad, getting comfortable with speaking the language means suffering more than a few embarrassing moments!

18 Featured destination: Mt. Fuji Climbing Japan’s most beautiful mountain.

26 One-of-a-kind dining

44 Kyara-ben

Feel like being doted on? This restaurant was “maid” for you!

Ready to jazz up your meal in the most adorable way?

Join the conversation on Facebook and Twitter

EDITOR’S NOTE

Nina Hoeschele

facebook.com/bentoboxmag

Happy birthday to us

twitter.com/bentoboxmag

In March of 2015, we launched our first issue … and here we are a year later, still going strong!

Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio

As we celebrate our birthday, it’s a good time to reflect on our birthplace: Toronto, the multicultural city that’s a perfect home for our Japanese-Canadian magazine. For a monument to this multiculturalism, just visit Coo Café Bread or Rice (p. 08), a new restaurant offering Eastern and Western takes on the staple proteins of both diets. Or swing by the Danforth Music Hall this April to see the GazettE (p. 32) and find out why “visual kei” is all the rage in Japan.

Editorial coordinators Nina Hoeschele, Yumi Nishio Writers Amanda Taylor, James Heron, Jenny McKechnie, Junko Mita, M Crowson, Nicholas Jones, Sheena Kirkbride, Shelley Suzuki, Stephen Choi, Rondie Li, Yookyung Jung Designers Chiyako Mukai, Reiko Ema Illustrators Chieko Watanabe, Justine Wong

Of course, we also hope to inspire you to discover more about the Japanese culture that exists past our doorstep. In this issue, we take you on a trip through Hokkaido’s beautiful sights and delicious eats (p. 04) and help you plot an unforgettable journey up Mt. Fuji (p. 18).

Photographers Kazu Maruyama, Mari Otsuka Production assistants Michelle Trichilo, Yookyung Jung, Ryo Kanawa, Yuri Atsumi, Jin Shibao, Akane Ogiso, Rebecca Kusakawa, Takuya Minami

Thank you for seeing us through our first year. We look forward to many more!

Publisher Kazu Maruyama

Bento Box Communication Inc.

ISSN 2368-9153

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MARCH 2016

03

By Nicholas Jones

カナダ人道産子がお勧めする南北海道のあれこれ。

Hokkaido Shinkansen A Asahikawa

Sapporo Sta. S

Oshamambe Sta.

Toya y

Shin-HakodateHokuto Sta. H H Hakodate

Kikonai Sta.

TRAVELLING THROUGH THE

O OkutsugaruIImabetsu Sta. Shin-Aomori Sta..

BEAUTIFUL NORTH The arrival of the first bullet trains on Japan’s north island is the perfect time to take stock of all Hokkaido has to offer.

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O Obihiro

Hachinohe Sta..

ShichinoheS Towada Sta. T

Hakodate Hakodate is a picturesque gateway to Hokkaido To the rest of Japan, Hokkaido has always been a frontier prefecture. Compared to the long sweep of Japanese history, Hokkaido became a part of Japan relatively recently in 1869, just after the confederation of Canada. And, despite having a dozen airports and a robust train network (not to mention some very modern expressways), Hokkaido is still seen by many to be a northern wilderness.

This image wasn’t helped any by the fact that the shinkansen, Japan’s iconic bullet train, didn’t run to Hokkaido. That’s changing at the end of March, however, as the residents of Hakodate— Hokkaido’s southernmost metropolis—welcome a new shinkansen line. Now, tourists will be able to travel from Tokyo to Hakodate (some 850 km) in just four hours.

Exploring Hakodate

Though it is a very modern city, Hakodate boasts a good deal of history. As one of Hokkaido’s earliest port towns, it has been shaped by a unique mix of architecture. An uninformed visitor arriving by boat would be forgiven for wondering if they’d arrived in Europe upon spying the low, red-brick warehouses that line Hakodate’s waterfront. That illusion could be preserved as they looked to the green-copper-capped steeple of the Haristos Orthodox Church rising above the harbour, or as they heard the clear ringing of its bell, which is identified as one of Japan’s 100 unique soundscapes.

Another mixed-up bit of architecture found in Hakodate is Goryokaku, a five-pointed star fort that seems more like something you’d expect to find in Germany than Japan. Though the fortress was designed by Takeda Hisaburo, it was styled after the work of French architect Vauban. Famous as the place where the Tokugawa Shogunate made their last stand against Imperial forces in the Japanese Revolution/Boshin War, it is now a city park and recognized historic site popular for sakura viewing in the spring.

To the south of the city rises the hump of Mt. Hakodate, and a short, winding bus ride to the mountaintop allows you to look back on the city and appreciate its striking hourglass shape, as it is squeezed between two bays. At night, Hakodate’s hourglass comes alive with lights. This

Left page: Illustrations by Justine Wong

Hokkaido Shinkansen area Tokyo

Hokkaido shinkansen route and stations Shin-HakodateHokuto Sta. H Kikonai Sta..

Seikan Tunnel

H Hakodate

OkutsugaruO IImabetsu Im m Sta.

Shin-Aomori Sta..

Shi hi h T Shichinohe-Towada d S Sta. a.

Hachinohe hi h Sta. evening skyline is so unique that it has been identified as one of Japan’s most striking as well as one of the top three night views in the world (alongside Hong Kong and Naples).

Of sushi and shio Hokkaido is most famously known for its mouthwatering seafood. Long before the Japanese ever decided to settle the interior of the island, they’d ringed its coast with isolated fishing villages to take advantage of the bountiful catches www.bentoboxmag.ca

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05

Lake Toya

MT. YOTEI

©Nicholas Jones

©ACworks.com

Hokkaido’s natural wonders are a hiker’s dream that could be pulled from the northern waters.

Hokkaido’s fishing industry is alive and well, and some will tell you that the freshness of the seafood served in Hokkaido rivals that of the Tsukiji Market, Tokyo’s sushi mecca.

As Hakodate is a major fishing port, you can get your sashimi fix in the Hakodate Asaichi Morning Market, just steps from the central train station.

Or, if you’re looking for something other than seafood, best to try some Hakodate comfort food in the form of shio ramen.

Enjoying the sights As the climate in Hokkaido is colder than the rest of Japan, it resembles what we’re used to in Southern Ontario. Therefore, the famous Cherry Blossom Front/Sakura Zensen reaches Hokkaido in early May, or at about the time we’d expect it

© NOBORIBETSU-SPA.

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back home. So, should you be unlucky enough to miss the cherry blossoms further south in Tokyo or Kyoto, you’ve got one last chance to catch them in Hokkaido.

The most famous cherry blossom viewing destinations on the north island are the Goryokaku fortress as well as Matsumae Castle, located just west of the city. Matsumae, the only traditional Japanese castle ever built on Hokkaido, is far less known than the famous castles of Himeji and Osaka, but it’s definitely worth the short day trip from Hakodate—particularly because of its mosscovered memorials and extensive collection of cherry blossom trees.

While Ontarians will feel at home in sakuraviewing season, they may be more surprised to learn that large, freshwater lakes are a remarkably rare find in Japan. However, Lake Toya and Lake Shikotsu, two of Japan’s largest and most beautiful lakes, can be found just a couple hours’ drive north of Hakodate. These two lakes, along with the stunning Mt. Yotei to their north, form a rough triangle known as the Shikotsu-Toya National Park.

Lake Toya is the most developed corner of the national park, with art installations and onsen (bathing places) dotting its shores. Lake Shikotsu, for its part, is the more natural of the lakes—but what it may lack in lush comforts it more than

makes up for in beauty, hiking trails and onsen closer to their hot-spring roots. It is definitely the lake favoured by hikers, particularly those interested in summiting one or all of the three volcanoes that ring the lake.

Those interested in a more challenging hike should head to Mt. Yotei. It is far from the highest mountain in Hokkaido, but it has been called the island’s most picturesque. Indeed, Yotei is often called “Ezo Fuji” (Hokkaido Fuji) for the way its symmetrical cone mirrors the famous Mt. Fuji.

Unlike Fuji, however, Mt. Yotei can be summited by a dedicated hiker in a day. It is a long trek, but as you wind your way across the mountain’s slope, you’re treated to breathtaking views of Toya and the Niseko-Annupuri range.

© NOBORIBETSU-SPA.

Hakodate-ramen

Kaisen-don The best way to enjoy the delicate, avourful ďŹ sh that Hokkaido has to offer is served simply on rice in the form of Kaisen-Don.

Uni [SEA URCHIN] Uni is the ultimate Hokkaido delicacy. The local catch’s avour is so fresh and clean that it can surprise even the most experienced uni-lovers.

Hokkaido GOURMET

The city is famous for this pale, salty take on ramen broth, which packs all the avour of a traditional pork broth without the thick, garlicky aftertaste.

Kani [crab] Of all the fresh seafood in Hokkaido, crab is a particular favourite. To crack into this dish, look for the giant, sometimes motorized crabs hung outside kani restaurants.

Illustrations by Justine Wong

é “ 産 ĺ­? Dosanko: A child of Hokkaido Nicholas Jones

Furubira

Bento Box staff writer Nicholas Jones loves to refer to himself as a Dosanko, or “child of Hokkaido.� He comes by this title honestly, having made the most of his two years living in Hokkaido by spending his weekends and holidays travelling all over the island. On one particularly epic trip, he and four friends drove the entire coast of the island in a nine-day, 2,000-plus-km road trip they dubbed The Four Points Tour.

Through all of these travels, he maintained a strong feeling of belonging to his furusato RU -DSDQHVH KRPHWRZQ RI )XUXELUD D VPDOO ÀVKLQJ YLOODJH DORQJ Hokkaido’s beautiful, rocky Shakotan Peninsula. Though he’s sampled sushi from all over Hokkaido, he still swears that the best uni he’s ever eaten was served at local Furubira restaurant Minato Sushi. He recommends visiting the town on the second Saturday in July, which is both the peak of uni season and the date of Furubira’s Tengu festival.

ŠNicholas Jones

All photos are courtesy of Hakobura Working Committee unless otherwise noted

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MARCH 2016

07

Toronto’s latest hot spot

By Rondie Li Restaurant

Bread … or rice?

That is the question at Coo Café Bread or Rice, a new restaurant that has something for everyone.

Chicken Breast Schnitzel el Sandwich The star of this hearty sandwich is a tender chicken breast with tangy cabbage slaw.

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JANUARY 2016 SEPTEMBER 2015www.bentoboxmag.ca www.bentoboxmag.ca

Now open

Hungry for more? Let’s dig in!

Yakitori Rice Soy-glazed grilled chicken leg is packed with flavour, matching perfectly with grilled shishito pepper, pickled ginger and coleslaw.

Bread and rice are two of the most recognizable culinary staples, and they also represent key ingredients in both Western-style and Japanesestyle dishes. Husband and wife duo Chiaki and Nagisa Hashimoto, owners of Coo Café Bread or Rice, successfully satisfy both Japanese and Western culinary preferences using a clever concept: showcasing a protein of choice (such as beef, chicken, fish or vegan options) and serving it with bread or rice. And don’t let the “café” in the name fool you: this charming Bloorcourt spot serves up lunch, brunch and dinner, plus wine, craft beer and dessert.

The interior is understated with an open kitchen and cosy seating. The menu at Coo Café Bread

Eggs Benedict E B di A traditional brunch favourite. The eggs are skilfully prepared and the hollandaise sauce is rich, but not heavy.

or Rice is literally divided into two parts: bread and rice. Nagisa, who is also the head chef, lets his culinary creativity run wild, preparing each protein differently for each bread or rice variation. For example, on the brunch menu, eggs are prepared as either Eggs Benedict with homemade hollandaise sauce and a salad on the side (as the bread option) or as omurice, a Japanese-style omelette served on top of tomato-based fried rice (as the rice option). Chef Nagisa, a formally trained chef who specializes in French, Italian and Japanese cuisine, seamlessly navigates his way through each dish, and each option is a delicious adventure into different culinary worlds. At Coo Café Bread or Rice, creativity and choice reign supreme, and that makes for an unforgettably fun dining experience.

Omurice A more elegant take on a classic Japanese dish, featuring a flavourful demi-glace red wine sauce.

Owners: Chiaki and Nagisa

Poached Egg

For an extra $1, add a poached egg to your yakitori rice, creating a luscious texture and flavour.

Chiaki and Nagisa Hashimoto made their restaurant dreams a reality by opening up Coo Café Bread or Rice in Toronto’s Bloorcourt neighbourhood in December 2015. Chiaki has a background in graphic design, while Nagisa is a formally trained chef specializing in Japanese, French and Italian cuisine. Nagisa has been working in the restaurant industry in Canada for over 20 years.

Coo Café Bread or Rice www.coocafeborr.com TEL: 647-351-5166 1049 Bloor St. W., Toronto OPEN HOURS: Tues–Fri 11:30 am–2:30 pm, x\ÎäÊ« q£äÊ« ÊUÊ->ÌÊ££Ê> qÎÊ« ]Êx\ÎäÊ« q£äÊ« -Õ Ê££Ê> qÎÊ« ÊUÊ ÊV Ãi`

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MARCH 2016

09

Hot

Featured

in

Japan

PRODUCTS

Decorate your lunch box for a fancy break!

These wonderful tools will help you bring your creative ideas to life.

01

Cute animal friends for These sweet kittens and adorable pandas your rice greet you when you open your lunch.

Omusubi-nyan: The purr-fect lunch accessory If you would like to make cute rice balls that will impress your kids and friends, try these tools! The kits include everything you need to make your own kitten and panda rice balls. You just need to prepare the rice, then add ingredients like nori (seaweed), cheese and ham as the ďŹ nishing touch. Fill the rice into the 10

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Go-panda: For a bear-y cute meal

mould and shape it. To make the kitty or panda faces, place nori, cheese or ham on the silicone sheet, press down the cutter and use the cut-outs to decorate your shaped rice balls. Use soy sauce or coloured rice seasoning to jazz up your creation. The rice mould has handles that make it easy to use with hot rice.

Make yourself an adorable panda sandwich Take a slice of bread, cut it using the mould or patterned cutter, and ďŹ nish it with chocolate, peanut butter or jam.

02

HAPPY FLOWERS AND STARS It just takes an extra few minutes nutes to turn yo your o r regular bento box into something ething t lavish. la h.

Original hors d’oeuvres for your party

You ou can cut cheese, h e, carrots, rro egg eggs or any easily of your ot other favourite ou toppings in to easil up make ke a decorative co ve pattern p that will spice pic u your o bento box box. You can also als use these t ed edible decorations for your sandwiches, hamburgers and salads—and they make a dynamite addition to cookies and sweets. The kits come with six patterns (including flowers, stars and ribbons).

So use your imagination and creativity to have fun with your food!

03

RICE IN A FUN NEW SHAPE

Turn something old into something modern with this fast and easy way to make a rice sandwich.

What colourful fillings will you put in your sandwich?

Do you find that making rice balls is too much hassle? How about trying a rice sandwich? Onigirazu is a new invention that allows you to turn your rice into sandwiches without using your hands. It’s simple, easy to use and a super-quick way to make a tasty lunch. Lay down a large sheet of nori and cover it with rice. Add a layer with your favourite fillings, close the box and you are done!

More info about these products

Arnest.Inc | www.ar-nest.com/en/ (Some product info is in Japanese only) www.bentoboxmag.ca

MARCH 2016

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Tech spotlight

2017 Honda Ridgeline Say hello to the truck that has everything you need plus features you didn’t even know you wanted.

A

s the mid-size truck segment heats up, Honda has stepped in with their fully remodelled 2017 Ridgeline to add fuel to the fire.

While many of the first generation’s innovations remain, the second-generation Ridgeline is a ground-up redesign that has a strong focus on utility, power and styling, making it a truck that appeals to traditionalists and casual drivers alike.

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Eleven years since the Ridgeline was first introduced, the truck has grown a cult following and enthusiastic owners, winning it a JD Power APEAL award in 2014. The previous unique and quirky shape was one of its defining characteristics, but Honda has since shifted the styling to a more traditional, three-box silhouette to give it a broader appeal. Beyond styling, the truck has evolved in other ways to offer top-notch performance, safety and technologies.

While other car companies spent their time marketing excessive features that are not actually useful to the driver, Honda has spent countless hours coming up with practical innovations that you didn’t even know you needed, but you soon won’t be able to live without. The Ridgeline’s ingenuity lives in the seamlessly built-in functions that are simple yet clever. Take the dual-action tailgate, for example. Unique to the Ridgeline, the tailgate folds down in the traditional fashion,

Innovative utility and comfort

In-Bed Audio System

Rear Seat Versatility

In-Bed Trunk

The available In-Bed Audio System is the first of its kind. It comes with six exciters in place of conventional speakers to deliver rich and powerful sound that will amp you up at tailgate parties or while you work outside your truck.

The 60/40 split and folding second-row seat gives you the ultimate flexibility for hauling cargo—and people.

Five people can fit comfortably with the seats folded down, or you can fit long and large cargo by folding down one or both sides.

Several of the beloved innovations unique to the Ridgeline live on in the new model, including the lockable In-Bed Trunk. Big enough for a full-grown man to lie in, there’s no compromise with truck bed utility and ample, secure storage space.

The Ridgeline has evolved to offer top-notch performance, safety and technologies.

but can also be swung open sideways for easier access to the bed. The fully flat truck bed comes with drain plugs to make the process of washing it out easy and painless—simple, yet genius.

One of the most exciting technical features of this truck is the industry’s first optional In-Bed Audio System. Instead of speakers, six “exciters” are embedded in the truck bed’s wall to make them completely weather-proof and available even when the bed is full of cargo. The impressive sound that is controlled by the dashboard makes it the ultimate tailgating vehicle and the life of any outdoor party. This high-quality, 540watt sound system comes with no compromise to the truck bed, which is four feet wide and has a 725-kilogram payload capacity.

The cab boasts the most room in its class, giving its passengers a spacious and comfortable ride,

and the rear seats fold down in a 60/40 split to allow you to store cargo when you need extra space. Excellent engineering went into the quiet cabin and the button-down drive that makes riding in the Ridgeline feel more like you’re riding in a luxury sedan. The eight-inch Honda Display Audio Touchscreen has Apple CarPlay and Android Auto capability for easier, safer and more seamless connection with your smartphone.

The Ridgeline uses Honda’s i-VTM4™ torquevectoring all-wheel-drive technology, which includes different modes depending on the terrain you’re faced with. In terms of power, the Ridgeline will have a fully independent suspension powered by a 3.5-litre V6 connected to a six-speed automatic transmission. The numbers for horsepower have not been announced yet, but Honda assures that it will be the quickest and most fuel-efficient pickup in the segment.

Everybody knows that Honda is one of the most trusted names in automotive safety, and the Ridgeline is no exception. Features include the latest and greatest active safety technologies such as lane departure warning, forward collision warning, lane-keep assist and blind-spot warning.

You can rest assured that you and your passengers are in one of the safest vehicles on the market. The 2017 Ridgeline is gearing up for its launch and will be available this summer.

Honda Canada Inc. 2017 Ridgeline More info: www.honda.ca www.bentoboxmag.ca

MARCH 2016

13

Flavour of the month

By Sheena Kirkbride Ingredient

ヘルシーで美味しい和食には欠かせない 保存食。鰹節を知りたい。

The key

to umami Not-so-fishy and bursting with flavour—everybody loves this fossilized fish!

Chances are, you’ve tried katsuobushi already without even knowing it.

Does your food taste a little bland?

Containing over 100 aromas and umami elements, katsuobushi is an instant source of flavour.

Katsuobushi

Because the petrified fish is not readily available outside of Japan (only packaged katsuobushi is), superstar chef David Chang (Momofuku) invented a pork version of katsuobushi and named it butabushi.

鰹節

【かつおぶし】

A healthy alternative to meat A nutritional powerhouse that’s as flexible as it is flavourful, katsuobushi’s essence defines Japanese cuisine.

At the heart of Japanese cuisine is the flavourful broth called dashi, and at the heart of dashi is the delicate shavings of petrified fish, better known as katsuobushi. Used not only in soups but also in sauces, dressings and even stir-fries, almost nothing can beat it in its ubiquity and definitiveness of Japanese cuisine. Understanding how to use katsuobushi can unlock the secrets of how to make Japanese food taste like Japanese food.

)URP VLPSOH ÀVK WR FRRNLQJ VWDSOH Katsuobushi has been an essential part of the Japanese diet for hundreds of years and is made through an extremely labour-intensive process.

A medium-sized fish known as bonito is cut up, cooked, deboned, fermented and smoked over a period of months and sometimes even years. The finished product is a piece of fish that looks like dry wood and is as hard as stone, less than 20% of its original size and containing only about 18% water. This is shaved down into paper-thin and pink-coloured flakes. One of the most traditional uses of these flakes is for creating broth, and they are steeped with kombu (dried kelp) to draw out deep flavours and irresistibly rich umami.

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When katsuobushi is put on top of hot food, the heat causes the thin katsuobushi slices to move around, making it seem as if they’re alive and dancing.

John Lennon’s seventh album, Shaved Fish, is an homage to katsuobushi.

Cats go crazy for katsuobushi and it is a common treat given to pets in Japan.

Japanese cuisine is often cited as one of the healthiest cuisines in the world, and katsuobushi is an underpinning of this impressive title with its nutritional abundance. It is jam-packed with DHA, which is essential for the growth and functional development of brains in infants as well as critical for brain health in adults. Including it in your diet every day can actually make you smarter! Katsuobushi is also a great source of protein, amino acids, vitamins and minerals. It’s no wonder Japan boasts the highest life expectancy in the world.

8VLQJ NDWVXREXVKL LQ HYHU\GD\ FRRNLQJ Until only a few decades ago, almost every household had their own katsuobushi kezuriki, or a wood plane to shave bonito flakes immediately before use. Nowadays, most people in Japan buy pre-sliced katsuobushi in plastic bags, and more and more people are actually skipping the whole process of making their own dashi and buying bottled dashi in grocery stores. While they are fine replacements, there is nothing like making your own dashi from scratch, and it only takes a few minutes and a single pot. Empty a handful of flakes into a pot of boiling water and let

them steep for about three minutes. When the ingredients sit at the bottom of the pot, strain it and you’ll have your own homemade dashi that’s ready to be used in countless different traditional and modern Japanese dishes.

In addition to dashi, katsuobushi can be used as a topping on various dishes. Some traditional examples are okonomiyaki, takoyaki and cold tofu, but you can be adventurous and sprinkle it onto anything that needs a savoury touch. Katsuobushi flakes are available in most Asian grocery stores and can be stored for up to one year.

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MARCH 2016

15

Drink up!

By Sheena Kirkbride Sake The great gourmet

仙台に唯一現存の伊達家御用蔵から 美酒美食文化を世界に。

one-eyed warlord

Katsuyama Akatsuki

勝山 暁（あかつき） The nobleman’s drink This legendary brewery delivers rich history and flavour to the discerning taster.

T

here are few sake breweries in the world that can claim as big of a mark in history as Katsuyama. Established in 1688, the brewery is located in the Sendai Domain—a region founded by none other than Date Masamune, one of Japan’s most beloved and greatest samurai lords from the feudal period. To this day, the Sendai region produces some of the best-tasting and highest-quality rice.

A connoisseur of good foods and beverages and particularly passionate about sake, Masamune set a precedent of fine sake in the region, and the Isawa family’s brewery was founded to produce exclusive sake that would please the feudal lords of the Sendai Domain.

A continuing tradition Now, over 300 years later and long after the samurai have perished, the 12th generation of the Isawa family continues to brew sake that satisfies the most discerning of palates. Katsuyama has an intense focus on brewing from only the best available rice, screening for things like hours of exposure to sunshine, high-quality water, and rice grains with the best shapes and colours. Their brewing techniques are honed to perfection, with a blend of ancient and innovative methods. Centuries and generations dedicated to brewing sake have made the current Isawa family some of the top sake-brewing experts in history.

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The founder of Katsuyama’s home base, the Sendai Domain, is none other than the great Date Masamune.

Fierce, sophisticated and enigmatic, Date Masamune has long been admired as one of the most fascinating figures in Japanese history.

Masamune not only had a refined palate but a penchant for samurai fashion. He dressed his men in some of the most elaborate and impressive (but highly functional) armour.

In fact, Masamune wore a helmet with a crescent moon that is said to have inspired Darth Vader’s helmet.

Combining modern and traditional techniques

The secrets are in the umami One of the strongest characteristics of Katsuyama’s sake is its ability to draw out the umami in foods.

Umami is now recognized by the rest of the world as the fifth taste (along with sweet, sour, bitter and salty) and refers to rich and savoury flavours. Because of its low acidity and its own umami profiles, Katsuyama’s sake blends excellently with foods to accentuate flavours that deliver depth and richness. If you’ve never given much thought to pairing foods with sake, Katsuyama’s sakes will make you an instant believer. The pairing possibilities are endless with sake, and there’s a world to be discovered outside of Japanese cuisine. You may be surprised to find that sake is an excellent pairing with French and Italian dishes—even better than wine in some instances because of sake’s low acidity and high content of amino acids.

The Junmai Daiginjo Akatsuki is the flagship of Katsuyama. “Akatsuki” translates to “a new dawn”—an appropriate name for a revolutionary sake brewed by a unique combination of traditional and cutting-edge techniques. Katsuyama uses a tailor-made and space-age centrifugal machine to extract the pure essence of each rice grain. Elegant, aromatic and full-bodied, the sake tastes like true perfection. Delicious at room temperature or chilled, the Akatsuki is the ideal companion for both Western and Eastern meals that are rich with umami. Remember to pour only a little at a time to maintain the right temperature for every sip.

Akatsuki will be showcased at Kampai Toronto 2016.

www.bentoboxmag.ca

MARCH 2016

17

Featured destination Featured d estination

By Taylor

By Amanda Amanda T aylor Travel

Mt. Fuji and more Climbing Japan’s most beautiful mountain 四季折々の美しさを見せる日本一の山。

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While Mt. Fuji attracts hikers from all over the globe, the surrounding area offers unique attractions, too.

ŠOdakyu Electric Railway/ŠJNTO

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An incredible journey with a breathtaking view

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t. Fuji, with its perfect shape and gorgeous snow-capped peak, is one of the most recognizable symbols of Japan. Every year visitors ock to Japan to embark on the climb up this ubiquitous mountain, with the goal of catching a breathtaking sunrise from the summit. If you’re planning to take on this formidable climb, there are a few things you need to know.

The climbing trails are only open for a short period of the year—July to September. Though it’s possible to start from the base, most climbers take a bus up to the ďŹ fth station and go from there. Climbing season may be during the height of summer, but a change of warm clothes is a must. Mt. Fuji can reach temperatures below freezing at night, especially at the summit. Since the climb is so popular, the trails are well worn, and even beginners are encouraged to give it a go. Some common ways to reach the top are the Yoshida route, the Gotemba route and the Fujinomiya route.

The Yoshida route begins at Fuji Subaru Line ďŹ fth station and it’s the easiest way to go, as the start

ing the clouds a warm gold as is fairly high up the mounit breaks the horizon. tain and the route is not too steep. It can be crowded, but The Fuji Five Lakes area, which the trails are clearly marked sits at the base of Mt. Fuji, also and it’s hard to get lost. The has lots to offer visitors once Gotemba route, which starts they’ve conquered the climb. at 1,440 metres, offers more of a challenge. Fewer people take this ŠReiko Ema Fuji-Q Highland amusement park boasts course, and as a result there are fewer Takabisha, the world’s steepest roller coaster, places to rest and resupply, so be sure to bring and Fujiyama, which was once the world’s tallplenty of water. Fujinomiya is the shortest route, est roller coaster. It’s also home to the notorious but also the steepest. While this route is popular Senritsu Meikyu (or Haunted Hospital), the thirdas well, because of how steep it is, altitude sicklongest haunted attraction in the world. ness is more common.

Though from a distance Mt. Fuji is renowned for its natural beauty, climbing the mountain can be a dreary experience. The mountainside is made up of ash and volcanic rock deposited through many eruptions. However, while the trek up the mountain is less than picturesque, the view from the top more than justiďŹ es the hike. Most people stop to rest at the eighth station and continue on at night in order to reach the summit in time for sunrise. At 3,776 m above sea level, Mt. Fuji’s summit allows for a prime view of the sun paint-

Or, for travellers seeking a more relaxing experience, the hot springs of Fuji Five Lakes are the perfect place for a rejuvenating soak while taking in the pristine air and spectacular views of Mt. Fuji.

The area also offers numerous museums and tourist attractions, like the Fuji Fugaku Wind Cave and the Narusawa Hyoketsu Ice Cave, both located within the Aokigahara Jukai forest. The wind cave, designated as a natural monument, www.bentoboxmag.ca

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The best post-climbing entertainment

stays cool throughout the year and has many interesting lava formations, including nowhardened “lava ponds.â€? The ice cave is known for the ice walls stacked long ago when it was ďŹ rst used as a natural refrigerator for silk worm cocoons. For hikers and non-hikers alike, Mt. Fuji is a must-stop spot when visiting Japan.

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Oshino Hakkai is made up of eight tranquil ponds in the village of Oshino. With its quaint shops and working mill, it’s a a popular spot to buy souvenirs and sample local delicacies.

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Fuji-Q Highland amusement park is famous for record-breaking roller coasters and other thrilling rides like Senritsu Meikyu, one of the biggest haunted attractions in the world.

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Even more to do around Mt. Fuji

Fujisan HongÎ? Sengen Taisha, also known as Mt. Fuji Sengen Shrine, is a traditional starting point for climbing Mt. Fuji. In the past, climbers would stop here to pray before going up the mountain.

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Mt. Fuji eats and treats

Sakura ebi

Oodles of noodles at Fuji Five Lakes

Courtesy of aamanoya

If you go to Mt. Fuji, make sure to try the Fujinomiya Yakisoba, a hometown favourite. Fujinomiya Yakisoba is made with firmer noodles than your usual soba dish and is finished with powdered sardines. Tsuke-Napolitan, another dish that’s famous in the area, pairs Japanese dipping noodles with a tomato-based broth.

おみやげ Souvenirs While for many the ultimate souvenir of Mt. Fuji is the breathtaking view from the summit, there are a ton of snacks, goods and trinkets available to commemorate your trip, most of which come in some semblance of the stately mountain itself. From cone-shaped beer glasses that become Mt. Fuji once the foam settles, to origami that reveals Mt. Fuji once folded, the souvenir shops of Fuji Five Lakes have thought of every way imaginable for visitors to take Mt. Fuji home.

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These little shrimp common to Shizuoka Prefecture are called “sakura” shrimp because of their pink colour—similar to sakura, or cherry blossoms. They’re primarily caught off Suruga Bay. Kakiage tempura takes sakura shrimp and serves them up in a crispy, delicious batter. Be sure to sample this local comfort food when you’re in the area. And fresh sakura ebi make for delicious sushi, which can be found at many restaurants around Fuji Five Lakes. You can also pick up some sakura ebi senbei, or shrimp crackers, as a souvenir.

Courtesy of Senya, Nakagawa Masashichi Shoten

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特産品

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Fresh from the sea

Mt. Fuji Melonpan Melonpan (melon bread), a spongy snack, is served in this fitting shape by a bakery on Mt. Fuji. It’s topped with cocoa powder and icing sugar “snow” for a rich, bittersweet taste.

Mt. Fuji Senbei The mountain-shaped senbei rice crackers of Mt. Fuji come in four flavours that represent the different looks of the mountain in spring, summer, fall and winter.

[PR] Ryoji Ramen & Izakaya

Vol.10

Filled to the brim with flavour

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Ryoji Ramen & Izakaya’s “Special” pecial” Tonkotsu ramen adds volume me and a bit of Okinawan flavour to o a wellloved classic.

The tonkotsu ramen at Ryoji has a creamy, slow-simmered broth paired with house-made original noodles, all adding up to a flavour and texture that is hard to beat. So how could it get even better? Well, by throwing in a couple of Okinawa-style* pork back ribs, for a start. The Special Tonkotsu ramen offers the same great taste as the original tonkotsu, but comes topped to the brim with two soki pork back ribs, menma (simmered bamboo shoots), spinach, chashu pork, bean sprouts, scallions, kikurage mushrooms and a marinated soft-boiled egg. With this list of toppings brought together, the dish is sure to leave diners satisfied.

Soki pork back ribs usually come with Ryoji’s Okinawa So-Ki Soba and are prepared in the Okinawan style, making for extremely soft and savoury meat that seems to melt in your mouth.

They pair perfectly with the ramen’s pork broth and certainly add a unique Okinawan twist to the original tonkotsu. For those who would like a bit more flavour in the broth itself, Ryoji offers different levels of fat, which ups the umami (savoury taste). You can ask for kotteri (heavy), kote kote (extra heavy) or even less fat if you like a clearer, leaner broth.

awamori to go along with Okinawa-style side dishes—and, of course, to wash down the signature ramen.

Don’t forget, Ryoji is both a ramen restaurant and an izakaya. It has a considerable lunch menu for a casual midday meal, or you can drop by in the evening for some handcrafted sake, shochu-based cocktails or even some Okinawan

Ryoji has many faces, mixing a variety of culinary styles that cover ramen, traditional Okinawan dishes, binchotan grilled dishes, sushi, sashimi and much more. On top of that, the monthly Okinawa night and DJ performances transform

the restaurant into a party spot. The menu is always evolving with new and exciting seasonal options, so you can always expect a new experience at Ryoji. *Japan's Okinawa islands have a unique cuisine all their own, characterized by Southeast Asian influences and a focus on meat.

Ryoji Ramen & Izakaya 690 College St., Toronto | TEL . 416-533-8083

www.ryojitoronto.com

Open Hours: Mon–Thurs 11:30 am–12 am )ULŊ6DW DPŊ DP Ř 6XQ DPŊ SP

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Cultural curiosity

By M Crowson Only in Japan

A question of characters Japan’s plushy, life-size yuru-kyara mascots are all the rage, but can they survive big budget cuts? 可愛∼いゆるキャラから強面のご当地キャラまで地元をアピールするマスコットたち。 and it has been used ever since. The mascots have become so popular that major metropolitan areas have a whole cadre of them. There are reportedly 49 mascots in Kobe City alone, representing everything from recycling campaigns to smoking manners.

Some yuru-kyara were launched in order to improve the image of institutions with a bad reputation, like Hokkaido’s “Dogtooth and Violetta” (Katakkuri-kun/chan), a pair of bailiff mascots representing the infamous Asahikawa Prison.

Meanwhile, far south in Kagoshima Prefecture, a suave new representative named “Sexy Bear” (Ikébear) is winning over the region’s residents with his big head and chic black suit. Not all yuru-kyara are universally loved, however.

When Tottori Prefecture rolled out “Ms. Starvation” (Katsue-san)—inspired by a famine that swept through 16th-century Tottori—she was killed off after just three days on the job.

If Japan had an international mascot, it might be Hello Kitty, that globetrotting Sanrio darling.

But these days the country’s been besieged by a whole host of other candidates in the form of yuru-kyara (ゆるキャラ). Yuru-kyara, or “laidback characters,” are soft-bodied mascots with giant heads who appear at public events all over Japan. Most have some sort of geographical tie, and each character’s design and personality is intended to portray some notable aspect of their point of origin, whether it be a historical figure, a local plant or animal, or a major commercial product. These themes are usually incorporated into the character names as well as their costumes,

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which are called kigurumi. One of the most famous yuru-kyara, for example, is Kumamon, a red-cheeked, fuzzy black bear who represents Kumamoto Prefecture. There are no actual bears in Kumamoto, but the yuru-kyara’s design is a playful nod to the kanji for Kuma in Kumamoto, which means “bear.”

All yuru-kyara are verbally and visually punny, but that’s only part of their appeal. People love to meet, hug and take selfies with yuru-kyara, who were originally created to boost tourism in economically flagging regions. The term “yurukyara” was coined in 2004 by illustrator Jun Miura,

Regardless of their original purpose, all mascots have one major dream: to win the Yuru-Kyara Grand Prix. Every year, yuru-kyara gather from all over the country to compete in a series of events that culminate in the crowning of a single winner, a spotlight that brings massive economic windfall to the mascot’s hometown. Today, the Grand Prix sees over 1,700 contestants who perform for 77,000 tourists over three days. And the event has become even more important in recent years, as regions faced with budget cuts have begun to axe yuru-kyara who can’t turn a profit. As purse strings tighten, it’s survival of the cutest for these roly-poly representatives.

Make sure you know your mascot etiquette

CELEBRITY MEET AND GREET Yuru-kyara are friendly and down-to-earth, so feel free to get up close and personal with them.

Just follow these three simple rules of interaction:

DO buy souvenirs.

DO take photos.

A celebrity picture’s worth a thousand words—and who knows, one day they may become a Grand Prix winner.

From keychains to underwear, you can get your hands on any number of keepsakes to commemorate your encounter.

DON’T hug too hard.

Yuru-kyara are designed to be lovably clumsy, so if you squeeze too hard they might fall over.

Illustrations by Chieko Watanabe

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One-of-a-kind dining

By Jenny McKechnie Restaurant in Tokyo

ご 主 人 様＆お ご主人様＆お嬢様、 お 嬢 様、 、おかえりなさい∼可愛いメイドさんがお出迎え。 お おかえりなさい かえりなさい かえ い∼ ∼可 可 愛い いメイ い メイ イド ドさ さんが んがお出 迎え え。

The comforts of home Feel like being doted on? This restaurant was “maid” for you!

Well, I can certainly say that my home is not like Tokyo’s @ Home Café, despite my partner’s wishes … but part of the thrill of Japan’s theme restaurants is that they take us into whole other worlds. If you happened to have come of age in the time of women’s liberation and equal rights, you might at first be perplexed by the @ Home Café. If that’s the case, I was with you. But, if you allow yourself to think beyond what you have come to take as the everyday, you might just become fascinated by this Japanese phenomenon: the maid café. What’s that, you might ask? Well, if you aren’t a follower of cosplay, a maid café is a restaurant where patrons are doted on by women dressed as stylized maids. But it doesn’t end there….

Stepping into the @ Home Café, be prepared to be greeted by everything cute (or kawaii, if you want in on the lingo)! The restaurant is a mix of 26

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g thin de y r Eve is ma ! e her h love wit

pink décor, super-friendly servers and the ultimate in food that is almost too cute to eat. Almost. The female servers are clad in stereotypical Frenchmaid costumes—but, of course, with a Japanese twist (think more super-cute than supersexy)—and will reportedly meet your requests (within reason, people). Always wished that you could have your portrait drawn onto your omelette before you dive in? No problem.

These women have serious artistic skills and will serve that up in a jiffy.

The @ Home Café is also known for putting on fun shows that highlight some of the maids’ talents, including incredible singing

A truly sweet dining experience

Know your manners!

Visitors to this café are expected to follow the rules.

Photos are only allowed to be taken of food items, so don’t try to sneak one of the staff Each visitor must order at least one item over 570 yen—not a hard thing to do with so much yummy-looking food @ Home Café’s website is an English-language site for the non-Japanese speakers

voices. With the combination of an enjoyable atmosphere and entertaining interactions, it’s no wonder that the @ Home Café is a popular spot! Best part is … we haven’t even gotten to the food.

So, turning our attention to the nosh, don’t expect high-end, traditional Japanese foods. That being said, do expect some yummy, belly-filling dishes. But, before you dig in, take some time to peruse the drink menu. There’s an assortment of “magic” cocktails in a variety of funky colours, as well as a great latte menu that consists of mocha flavours, green tea and caramel. Yum! Looking for something with a little more bite?

The @ Home Café offers up a diverse alcoholbased beverage menu for the adults!

If you’re starting to feel a little peckish, choose one of the appetizers off the menu. Or, if you want something more substantial, there’s a variety of meals ranging from curries to pastas to

egg and rice dishes. Don’t be surprised when your curry comes out looking like a sweet puppy dog, or when your pasta smiles back at you.

No surface can hide from the cuteness. To top it all off, leave some room for a bunny-rabbit cheesecake or a spectacular-looking chocolate parfait. So many choices!

Now for the challenging part. Being surrounded by so much to see, whether it’s conversing with your server or choosing from the food menu, keep in mind that visitors will only have an hour in the café. Adults pay a cover charge of 600 yen (roughly $6) to be seated for the hour. On top of this, a meal with a drink and dessert can average at around an additional $30. If you want a picture with your server, or to play a funny game, expect to pay more. Don’t let this discourage you. Remember, visiting a theme restaurant is as much about the food as it is about the experience. So, relax and enjoy!

The menu is user-friendly—in both Japanese and English—and there are a number of pictures to help you choose

@ Home Café

@ Home Café has two locations in the Akihabara district of Tokyo. www.cafe-athome.com Main Building Location: Mitsuwa Building 4F 7F, Sotokanda 1-11-4, Chiyoda-ku, Tokyo Don Quijote Location: Don Quijote Akihabara 5F, Sotokanda 4-3-3, Chiyoda-ku, Tokyo OPEN HOURS q À Ê££\ÎäÊ> q£äÊ« ÊUÊ->Ìq-Õ ÊEÊ `>ÞÃÊ 10:30 am–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!

A popular spot inside the Ghibli Museum

Screening Room:

Saturn Theatre The Saturn Theatre is a small, 80-seat cinema located in the basement of the museum. It screens original Ghibli short animated feature films that can’t be seen anywhere else.

The theatre’s ceiling and walls are painted with a blue sky and colourful flowers, and its windows are designed to open up when the film ends, letting the sunlight shine through. The little red benches let you enjoy the film in comfort while reclining slightly and not blocking the view of those behind you.

In most theatres, the inner workings are a mystery. At the Saturn Theatre, however, you can observe the film projection process through the transparent, train-shaped projectionist’s room.

How to buy tickets outside Japan 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.

[Notice] Extended Museum Closure from Monday, May 9, 2016. The Ghibli Museum, Mitaka, will be closed during the following period. < Closed > Monday, May 9, through Friday, July 15, 2016. The museum will be closed for maintenance and upgrading. For more info: www.ghibli-museum.jp/en/

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JANUARY 2016

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What’s happening?

March 2016 Events Film Remember 3.11: Tohoku Tomo Canadian Film Premiere and Q&A Wednesday, March 9, 7 pm | $10 plus processing fee | Revue Cinema (400 Roncesvalles Ave., Toronto) | More info: www.tohokutomotoronto. eventbrite.ca

Anna Sato

Keita Kanazashi

Chie Hanawa

Tsumugu Tsumugu will show you a great combination of Amami Island folk songs, Tsugaru shamisen and taiko drumming.

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The performance group was newly organized for this concert tour across Canada, with appearances in Toronto, Vancouver and Salt Spring Island. They will bring you a great performance of Japanese traditional instruments and music. Check your calendar and save the date!

Thursday, April 7, 7 pm | $30 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: jccc.on.ca/event/thetsumugu-concert/

Exhibitions Ikenobo, Japanese Floral Exhibition & Demonstration Sunday, March 20, 12 pm–5 pm | $10 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: 416-467-4962 or ikenoboto@sympatico.ca > If you are interested in Japanese flower arrangement (ikebana), here is your chance to see it on display and try it yourself. The opening ceremony, followed by a demonstration, will start at 2 pm.

You will see various types of flower arrangement.

If you like, you may also join ongoing ikebana classes, which are seasonally held at the JCCC.

Keita Kanazashi plays taiko drums

and designer, and her heartwarming works at her upcoming solo exhibition titled “21 Days in Japan.” As the title suggests, the exhibition consists of a collection of 100 watercolour paintings that document her 21 days of solo travel to Japan in May 2015. With funding for four meals a day, Justine drew the meals throughout her travels. Come see the colourful, savoury paintings and get cosy with a cup of green tea. Opening reception will be held on March 24, 7 pm–10 pm. ( For more of Justine’s work, see pages 4 to 6 of this issue.)

The upcoming March 11 commemorates the fifth anniversary of the Great East Japan Earthquake of 2011, in which much of Japan’s northern coast was washed away by the massive tsunami, along with people’s loved ones, homes and their ways of life. JETAA Toronto proudly hosts the Canadian film premiere of Tohoku Tomo, a documentary film telling the story of how volunteers from around the world have contributed in making a difference in the region following the 3.11 disaster. The program includes a Q&A session with director Wesley Julian. Please join us in sending a unified message of support to the people of Tohoku.

Dogs without Names Screening with Director Akane Yamada Thursday, March 10, 7:30 pm | $12 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: 416-441-2345 > This is a fundraising screening for the fifth anniversary of the 3.11 earthquake. The movie Dogs without Names is a documentary drama about dogs left in the 20-kilometre “red zone” around the Fukushima nuclear reactors and those who try to help dogs and cats from the area. Director Akane Yamada will visit JCCC to meet the audience. All proceeds from the screening will go towards a post-secondary scholarship supporting students in the Tohoku Region.

21 Days in Japan: An Illustrative Study of Japanese Cuisine

I am a Monk

Thursday, March 24–Wednesday, April 20 Album Studio Rentals (92 Geary Ave., Toronto) More info: patternsandportraits.com/blog/ exhibition-21daysinjapan > Meet Justine Wong, a Toronto-based illustrator

Monday, May 9, 7 pm | $10 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: 416-441-2345 > Gentle and honest coming-of-age story–leavened with no small amount of humour–about a young

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Illustration by Justine Wong

Where Canadians can go to celebrate Japanese culture

man who gradually finds meaning in a profession that he had expected to abandon. Based on the actual chronicles of Missei Shirakawa, a priest at Eifuku-ji Temple. This is the film’s Canadian premiere. The director, Yukinori Makabe, will be there to introduce the film and take questions.

Dire D Dir Di Director irre ect ctor ccto to to orr Y Yu Yukinori ukino uk in in no nor ori M or Ma Makabe a ak ka ka ab be be

Performances Contemplative Dance Workshop Sunday, March 6, 10:30 am–1 pm | $30 | Canadian Contemporary Dance Theatre (509 Parliament St., Toronto) | More info: www.fujiwaradance.com > Denise Fujiwara is an extremely talented and experienced dance artist, with remarkable backgrounds in gymnastics, Japanese Budoh, choreography, improvisation and performance.

With a firm belief in the ability of art to connect people and their humanity, Denise is opening a workshop that will train one’s body and mind for strength and agility through diverse techniques.

The work can be done at many levels and challenges both the beginner and professional dancer. Come and be empowered through deep, simple and creative dance.

The GazettE Wednesday, April 27, 7 pm | Regular $59.75–$80.25, VIP $214 | The Danforth Music Hall (147 Danforth Ave., Toronto) | More info: thedanforth.com > The GazettE is a Japanese rock band. Their unique fashion, makeup and performance categorize them as “visual kei.” This year, the GazettE will hold a world tour at 16 locations in 11 countries of America, Europe and Asia to share the moment

with their fans. This performance will let you explore a new experience of J-pop!

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 Haru Matsuri Spring Festival Saturday, March 5–Sunday, March 6, 12 pm–5 pm Adults $6, Family $14, Children and Seniors $4, Free under five years old | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: 416-441-2345 > The changing of the seasons is just around the corner, which means it’s time to celebrate with Haru Matsuri, the traditional Japanese start to spring! There will be demonstrations of ikebana, cha-no-yu (tea ceremony) and martial arts. Japanese cuisine will also be available in the food court.

Ontario Japanese Speech Contest Saturday, March 5, 1 pm–6 pm | J.J.R. MacLeod Auditorium (MS 2158), University of Toronto (1

King’s College Cir., Toronto) | More info: buna. arts.yorku.ca/ojsc/ > The annual Ontario Japanese Speech Contest is back! This is the 34th year where those who study Japanese as a foreign language will perform their language achievements. It will be held at the University of Toronto from 1 pm to 6 pm, with four categories to compete in: Beginners, Intermediate, Advanced and Open. The first prize winner in each category may be invited to the National Japanese Speech Contest in March.

There will also be a Wadaiko performance during the lunch break! Stop by the contest, show your support and cheer on these enthusiasts for studying Japanese!

Kawaii Bass–Sakura Shunbunsai with Benjamin Briggs Saturday, March 19, 9 pm | $5–$10 Nocturne (550 Queen St. W., Toronto) More info: kawaiibass.com > In Japan and around the world, the vernal equinox is celebrated to appreciate the beginning of nature’s bloom after a long winter. Join Kawaii Bass as they count down to spring and celebrate three years of events with a true otaku dance party for the fan in us all! Kawaii Bass will be joined by a special guest, Benjamin Briggs ([GameChops] Orlando, FL), who will be bringing the epic video game beats.

Japanese Canadian Art and Artist Symposium Saturday, April 2, 9 am–8 pm | Registration $20, due on March 18 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: tinyurl.com/JCsymposium or 416-4412345 ext. 303 (Elizabeth Fujita-Kwan) > Are you interested in art? This symposium will be a great chance to join the Japanese Canadian art community. You will see collaborative projects, exhibit ideas and new directions, and you’ll also be able to network with Japanese Canadian artists, curators, organizations and art lovers.

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Let the music play

By M Crowson Culture

Get an eyeful of the GazettE The popular J-rock band treats Toronto to its signature glam looks and big sound.

Get ready, because Danforth Music Hall is gearing up to host the city’s inaugural visit from the GazettE, one of the most popular J-bands around these days, rocking out under the category of “visual kei” music. In just over a decade, this quintet of self-styled heroes has gone from a mere blip on the crowded music scene to a headliner with an intensely loyal, global following.

The band first formed in Kanagawa in 2002 when two childhood friends—bass player Reita and guitarist Uruha—joined forces with vocalist Ruki (who was a drummer at the time). They were involved in several bands for a period, but eventually decided to devote themselves to visual kei, bringing on an additional guitarist, Aoi, and a drummer (Yune) who was eventually replaced by the current man on sticks, Kai. Now what, you may be wondering, is visual kei?

Even fans are sometimes hard-pressed to answer, because, rather than being limited to one genre, visual kei encompasses multiple styles, from metal, to hardcore, and even to pop music. And it’s candy for the eye as well as the ear: originally influenced by Western glam rock, visual kei tends to include beautifully androgynous band members 32

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belting out frantic lyrics, which range from hopeful to raging. The easiest way to spot their visual kei-ness is by their fabulous eyeliner and dramatic fashion sense, which is part gothic anime and part boy-band chic.

The five guys from the GazettE all grew up listening to visual kei when it first burst onto the scene in the late 1980s, with bands like X Japan and Luna Sea making a powerful impact on their musical foundations. While the GazettE started as an indie band, they were charting and performing one-act gigs within a couple of years, releasing their first major label single in 2005, and debuting abroad the following year. Their success reached such levels that in 2008, when they decided to host a secret show in Tokyo’s Shinjuku Station Square, the audience quickly ballooned from 250 to over 7,000, causing such a ruckus that police shut down the performance after only two songs. Of course, like many bands that blow up, the GazettE’s had some rocky times—but they have endured, strengthening ties not only among themselves but also with their unfailing sixth member: the fans.

In 2012 the band resolved to hold their first world tour in six years, commemorating their 10th anni-

versary—a date that also felt like a turning point to the members, whose ambitions have continued to grow. The following year saw the release of The GazettE WORLD TOUR13 DOCUMENTARY, which gives fans a behind-the-scenes look at their collective journey. What those glimpses reveal is a surprisingly soft-spoken, hard-working group who, for all their head-banging fame and wellcoiffed fortune, seem like just a bunch of guys trying to challenge themselves to put on the best show they possibly can.

DOGMATIC-TROIS-TOUR On April 27, locals are in for a treat: the GazettE will be hitting the international circuit once again, and taking the stage in Toronto for the first time ever.

Wednesday, April 27, 7 pm Venue: The Danforth Music Hall (147 Danforth Ave., Toronto) Tickets: $59.75–$80.25 $214 VIP meet and greet package Website: the-gazette.com/live/worldtour16/

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Film focus

By James Heron Movie

A rare and unbreakable bond Akane Yamada’s moving docu-drama finds the countless lost dogs and cats in the 20-kilometre “red zone” around the Fukushima nuclear disaster.

&(/" "' ( Dogs without Names (2015) Screenplay and directed by Akane Yamada Starring Satomi Kobayashi, Takaya Kamikawa, Misato Aoyama and Saori Imamura

© Small Hope Bay Productions

A powerful glimpse of the 3.11 disaster that gives a new perspective

L

ast year, researchers at Japan’s Azabu University School of Veterinary Medicine made a fascinating discovery: both dogs and their owners who trained a long gaze on one another exhibited elevated levels of oxytocin, the hormone associated with nurturing and attachment. Increased oxytocin levels reflect the feel-good feedback that bolsters bonding between parent and child, and go a long way to explaining how dogs have come to be accepted as “man’s best friend.”

Whether rooted chemistry, emotion or the spiritual, there is no disputing that the bond between us and our canine friends is something rare and uncanny. It is this sentiment that is at the heart of Akane Yamada’s poignant docu-drama Dogs without Names.

A television director, Kanami, played by Satomi Kobayashi (Pale Moon, Kamome Diner), is devastated by the passing of her beloved dog Natsu. At the suggestion of a friend she throws herself back into work and a documentary about dogs, in particular the plight of those suffering as the output of unscrupulous “puppy mills” or awaiting adoption—or more likely euthanasia—in overcrowded animal control centres.

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At this point the film shifts from a fictional drama about a grieving filmmaker to the documentary film she sets out to make.

We witness painful scenes as abandoned animals await their end (161,000 animals die annually in Japan), but she also meets some of the exceptional and passionate people dedicated to saving them.

The members of the Chiba-wan group identify adoptable dogs from among the feral and take them into their homes while searching for potential adopters. She learns of the tireless operators of Hiroshima’s Minashigo Support—Yuri Nakatani and Yoshimi Terada—who travelled to the stricken region following the Great East Japan Earthquake Disaster of March 11, 2011. Within three days of the event, they had entered the 20-km exclusion zone around the Fukushima nuclear plant and they share extraordinary footage from eerie postapocalyptic towns populated solely by animals: the dead, the starving and the lost.

Kanami’s journeys also take us to a nursing home in Yokosuka where both seniors and elderly dogs cohabitate, each bringing comfort and companionship into lives hollowed out by time. She reconnects with the members of Chiba-wan to rescue 46 abused animals from a disreputable breeder, and later joins excursions to post-3.11

Akane Yamada’s film looks at the tens of thousands of lost dogs and cats in Japan—a testament to compassion, hope and the unbreakable bond between people and the animals they love.

temporary housing to reunite lost dogs with their owners, in one case four years after the dog was swept away in the tsunami.

Director Yamada manages to skilfully combine and balance the fictional and non-fictional components throughout, allowing dialogue between the fictional Kanami and her ex-husband (Takaya Kamikawa) to provide structure and further contextualize the documentary footage. Satomi Kobayashi brings tranquil determination and a quiet charisma to her role, and her scenes with Kamikawa engage with a guarded intimacy that feels authentic.

For every scene of inhumanity—cruel puppy mills that see dogs as little more than product, or heartless owners for whom an animal is but an accessory to be disposed of when something new comes along—there are people like Nakatani and Terada. Their tireless energy and dedication truly inspires, as does Yamada’s film. It is a tale of hope, compassion and humanity.

Director Akane Yamada will be in attendance at a special screening at the JCCC on March 10 in support of the JCCC’s Earthquake Relief Fund, raising money for university scholarships in the Tohoku region. www.jccc.on.ca

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Ramen tour in Toronto

JETAA Toronto

Ready! Set! SLURP! Three bowls in three hours: let the Ramen Rumpus commence.

About JETAA Toronto JETAA Toronto is the Alumni Association for Torontonians who have worked in Japan as part of the Japan Exchange and Teaching (JET) Programme.. nts for alumni alumnii and In addition to planning events preparing new JET participants, JETAA is active in the Toronto Japanese community, supporting other groups like the Japanese Canadian Cultural Centre and Japanese Social Services. For more information on JETAA Toronto, visit www.jetaatoronto.ca.

Gemma “I love miso, and Santouka had the best miso broth.”

particularly creamy Tucking into some n Raijin. tonkotsu at Rame

After a year spent slurping through bowl after bowl of Toronto ramen, JETAA Toronto hosted the Ramen Rumpus on an appropriately frigid day in January. A group of 30 hungry ramen lovers—some who came from as far as Ottawa—split into teams and sampled soup from three different restaurants over three hours.

Janelle “This was my first time in Toronto, and your ramen is AWESOME! Ottawa needs to step up its game.”

Janelle’s pick: Santouka

Jordan “The flavours were all so different. I liked the thickness of Satouka’s broth. With Sansotei, you can really taste the negi!”

Jordan’s pick: Sansotei

Their goal? To crown Toronto’s best ramen.

The result? The realization that every bowl is different.

Ramen Rumpus was the culmination of months of taste-testing by a dedicated group of JETAA members who call themselves Ramen Romp.

Think of them like a secret society dedicated to tonkotsu, complete with their own mascot: Ram-chan. Members would tuck into a new bowl of ramen from a different restaurant every month, then rate the ramen by awarding it between one and five Ram-chans.

Geoff

Sonomi

ka. der, at Santou en Romp foun Tanaka, Ram

Gemma’s pick: Santouka

JET Alum n Ramen R i braved the bitter umpus a s c uccess! old to make

T three restaurants featured in Ramen RumThe p were picked by tallying a year of Ramen pus R Romp reviews. In the end, Ramen Raijin, Sansotei and Santouka came out on top. While the plan was to have three small, sample-sized bowls, all three restaurants proved as generous as they were delicious. They each served up full-sized bowls of steaming ramen that left participants full to bursting.

Since everyone likes their ramen a little differently, it proved impossible to agree on which of the three restaurants served the best bowl. Instead, we asked some participants to share their personal impressions of the three restaurants.

Koji “The more I go to Santouka, the more I appreciate it.

Every time I feel like it’s gotten better.”

Koji’s pick: Santouka

Michelle

“Though Santouka was pretty good overall, I loved Raijin’s chashu pork best.”

“I’m definitely a big fan of Santouka as I like their lighter, miso broth, but Sansotei has a warm, comfy atmosphere.”

Geoff’s pick: Raijin

Michelle’s pick: Santouka

©Photos from Nicholas Jones, Janelle Wiebelzahl, Michelle Bochenek, Alex Svetlovsky, Clarissa Jewel and Eunice Leung

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G O Let's

llearn earn

N I H O N G O

easy JJapanese apanese

What to say when visiting a cat café

w Memoeow

Thanks largely to Japan, cat cafés have been widely popularized and are now gradually making their way to North America. Here are a few phrases that you can say when visiting a cat café.

Intermediate Such a terribly cute cat [this is]! とっても可愛い 猫ちゃんですね。 Tottemo kawaii neko-chan desune.

Beginner “Ne” is a particle that can be added to the end of a statement when looking for agreement or to add emphasis. E.g.: Ii tenki desune. (いい天気です ね。Nice weather, isn’t it?)

A plain verb + “dakede” expresses the idea that just doing something is enough for something else. E.g.: Kokoni sain suru dakede j΍bun desu. (ここにサインするだけで十分です。It will be enough for you to just sign here.)

Since my home doesn’t allow pets, I would at least like to hang out with cats at a cat café. 家ではペット禁止だから、 せめて猫カフェで猫とたわむれたい。

Just looking at cats relaxes me.

Iedewa petto-kinshi dakara, semete neko-kafede nekoto tawamuretai.

私は猫を見るだけで、 癒されます。 Watashiwa nekowo miru dakede, iyasaremasu.

Advanced “Semete” indicates the minimal requirement of something to satisfy the speaker or a situation.

E.g.: Semete godoru dakedemo areba... (せめて5ドル だけでもあれば・・・。If I at least had five dollars....)

Compiled by Calvin Sage and Kozumi Miya-Woolford. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | principal@tjls.ca

Illustration by Reiko Ema

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Styling tips

By Jenny Shin Beauty

Japanese skin-care secrets you need to know now!

Try out these delicious ways to perfect your skin. e Fact i

If this harsh Canadian winter is dragging you (and your face) down, check out some Japanese “secret skin-care ingredients” that will have you bouncing back and glowing.

From binchotan white charcoal to willowherb and sake, you can add some of these potent ingredients to every step of your skin-care regime. Before all the hype of Asian “super ingredients” surfaced in skin care, Boscia was already a leader in botanical science.

They are long-time champions of keeping things natural and their products are free of preservatives, artificial fragrances and colours, gluten, and ethanol alcohol. They took out the bad and added more of the good stuff. Like sake. Cheers to that!

Proof is in the pudding

Peel away The power those pesky pores of Japanese sake

Charcoal Pore Pudding $48

Charcoal Pore-Minimizing Hydrogel Mask $10

Sake Balm $58

This intensive wash-off treatment is a delicious swirl of charcoal pudding for a zen-like complexion! Ingredients include activated bamboo charcoal (known as the “Black Diamond of Asia”) and binchotan white charcoal powder, which has been used for centuries in Japan for its unique skin-balancing benefits.

Save your trip to the spa this month ... for just 10 bucks and 20 minutes in your PJs, this luxurious, potent mask will give you an amazing difference in your pores and the suppleness of your skin. The marine collagen promotes softness and firmness while jojoba leaf helps to prevent free radical damage.

This innovative, bouncing, gel-textured moisturizer made from the finest grade of sake will deliver intense hydration and restore brightness. The vitamin C infusion acts as a powerful antioxidant and the willowherb extract helps to calm inflammation, redness and irritation.

*Boscia products are available at Sephora stores across Canada.

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Memoir ࡔ ࡕ ࠕ

By Shelley Suzuki

I decided to say that it was a rabbit. One simple letter difference and instead of usagi I said unagi, which means “eel.” I am sure there are few eels slithering through the snow!

Illustration by Chieko Watanabe

Pardon my Japanese

When I lived in Japan, getting comfortable with speaking the language meant suffering more than a few embarrassing moments!

Learning a new language can require a lot of courage. This is because the potential for embarrassing yourself increases a thousandfold.

It reverts you back to caveman status, grunting one-word responses. It makes you feel like a baby, hearing unfamiliar words constantly buzzing around you, listening, listening, ever listening, trying to gradually unlock the intricacies and patterns of communication. You become a child in an adult world, too young or too inexperienced to join in the game.

When you work up the courage to throw yourself under the bus, either out of a sense of adventure or pure necessity, some hilarious results can ensue.

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My Canadian-Korean friend, who went to Japan with me, was lost after getting off at the wrong train stop in Tokyo. She put together enough newly learned vocabulary to ask, “Where am I?” (Doko desu ka?) in Japanese … or so she thought. What she was actually asking was, “Is this an octopus?” or “Are you an octopus?” (Tako desu ka?) She realized she had been making a mistake when the tenth person she asked was just as confused and mortified-looking as the first.

My first amusing mistake took place on a ski lift. I was sitting on the chairlift with a Japanese friend and I wanted to break the awkward silence. She couldn’t speak English and I had very little Japanese. I saw some rabbit tracks in the snow, so

I have asked my brother-in-law if his “garlic” hurt instead of his “muscles” after we had just finished a golf lesson at the driving range. That was hilarious, but my most embarrassing mistake was after I had lived in Japan for a few years and was much more confident in my language ability. It was my first day leading the morning homeroom meeting at the junior high, as the homeroom teacher was ill. One of the students was absent due to an appendix operation so I wanted to let the students know that he was in the hospital and would be away. Instead of nyuin I said ninshin—which, unfortunately for my male student, meant he was pregnant. I became famous for that little blunder.

I had many more mistakes—too many to count.

However, I never let it deter me in any way. I knew that it was more important to be brave, occasionally silly and try to express myself, rather than to be shy or afraid of making a fool of myself. Eventually, my endless scribbling of new words in my notebook and embarrassing linguistic faux pas were worth it. On that note, I bid you a welfare …

I mean, farewell (that was an English mistake my best friend from Japan made!) and hope your pursuit of learning another language is just as bumpy and laughable as mine was.

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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41

esstt he has the b Jason josab ysin the world!

Staff

Age tof u, and dsrwizezled in chili et soy. oil

Yookyung Jung

A soul in each bowl Encounter authentic Japanese flavours and the spirit of hospitality with Isshin’s original ramen.

A

s a ramen lover (and history otaku), I consider myself fortunate to be in Toronto during its Ramen Sengoku (Warring States) period. Among the many strong contenders, Ramen Isshin is a relative newcomer that recently celebrated its second anniversary.

Nevertheless, Isshin (literally “one heart/soul”) has already captured Torontonians’ hearts with its “soul” dedication to bringing true Japanese ramen to the city.

The authentic experience starts the moment you step into the 40-seat restaurant. As you pass by the big open kitchen, you’re greeted by a large dragon mural and Japanese calligraphy, alongside the staff’s energetic calls of “Irasshaimase!”

Unlike many other ramen restaurants, Isshin does not stick to particular regional specialties. Instead, according to Jason Matsubara (co-owner and

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“foodie at heart”), the menu items are invented and designed by the talented co-owner and executive chef Koji Zenimaru. Koji brings in his diverse culinary expertise to deliver exceptional original ramen, such as the popular Spicy Red Miso Ramen and the Kotteri Shoyu Tsukemen.

What makes Isshin Ramen stand out is its considerable attention to details. Each noodle’s thickness, texture and elasticity are specially customized to match different types of broth and ingredients. The Spicy Red Miso Ramen’s chewy, twisty noodles help to amplify the sweetness of the creamy, pork-based broth, made from red miso and house-made chili oil and enhanced with plentiful toppings (chashu wok-fried pork, bean sprouts, carrots, mushrooms and more). On the other hand, the Kotteri Shoyu Tsukemen’s noodles are thicker and wider, making a perfect balance with the thick, saltier dipping broth. Both are extremely flavourful and filling.

Having grown up in mu ltiple cities in four different countries, Yookyung was born to wander. And a wanderer she’ll stay, in con stant search of exciting new opportu nities and adventures around the world. She loves learning foreign languages and/ by watching foreign hist orical dramas.

Isshin Ramen’s thoughtful approach extends to the variety of items on the menu. Along with four types of vegetarian ramen and a vegan (egg-free) option, the restaurant has also introduced various playful forms of enjoying ramen (e.g., tsukemen and “solid-broth” ramen). Isshin seems to fully adhere to the concept of “Ichigo-ichie” (meaning one opportunity, one encounter), as they value every customer and cherish each bowl of ramen they serve.

The owners of Isshin are planning to expand their superb customer service and mastery of taste to Kiu, an upcoming 140-seat ramen and izakaya restaurant in Markham. I can’t wait to see what new encounters are in store from this talented group.

Ramen Isshin 421 College St., Toronto | 416-367-4013 www.ramenisshin.com "«i \Ê-Õ q/ ÕÀÃÊ££\ÎäÊ> q£äÊ« ÊUÊ À q->ÌÊ££\ÎäÊ> q 11 pm *Last order 15 minutes before closing time.

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n e b a r a Ky 今月のキャラ弁

atch W i a K Yo

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

Tofu, chicken and hijiki seaweed hamburger steak.

Cut sliced cheese for the white part of the face. Use cheddar cheese slices for the yellow eyes. Cut dried seaweed to form pupils, nose and mouth. Finally, use ketchup to add colour to the nose and tongue.

Today’s thtip at you

Rie Kamiyama

ended It is recomm e into shapes ric e th ld ou m warm. How ill st is it while rice cools e th til un t ever, wai rate re you deco off a bit befo ri. no d an with cheese

FRIED SCALLOPS

and

ASPARAGUS

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.

March 13 (SUN)

March 19 (SAT)

SKEWER

Bacon-wrapped, deep-fried scallops and asparagus skewer with spicy sauce

6.80 6 .80

$

KINKA IZAKAYA NORTH YORK 4775 Yonge St., Unit #114,Toronto 647-346-6246 www.kinkaizakaya.com 44

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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!

Japanese rolled omelettes, boiled broccoli, stewed potato and tuna.

For Jibanyan’s face and the red parts of his ears, use pan-fried ketchup rice and mould it into shape. For the inside of the ears (the pink parts), mix pink furikake sprinkles with rice. Overlap pink and red rice to create the ears.

Special menu

Ready to jazz up your meal in the most adorable way? Put some fun in your lunch box with your own kyara-ben.

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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 March 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 March 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 March 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.

MARCH 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«

Best. Civic. Ever.

The all-new Honda Civic.

2016 North American Car of the Year.