Japanese Culture | Hot Spots | Products | Food
Apr. 2016
No.14 FREE www.bentoboxmag.ca
Fresh awakening with the
Celebrate spring’s
MAGIC OF
MATCHA
Exploring Japan’s most incredible places
A stunning Japanese island where art exhibits blend with natural beauty Sampling Toronto’s tastiest restaurants
Bistro Camino fuses expertly prepared French classics with Japanese flavours
Visit Our Website & You Could Win
PRIZES >>See Page 39
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Contents Food
April 2016 No.14
04
Featured
04 The magic of matcha
10 Featured products
Culture t
Who says the everyday essentials have to be boring? Add some Japanese flair with these great accessories from KYO-TO-TO.
Matcha is not just for drinks anymore—you’ll find it in delectable cheesecakes, custards, cookies, crêpes, macarons and more.
M Matcha ttreats reatss fo for your swee swe sweet tooth
22 Only in Japan 08 Classic, with a flare
14 Kampai Toronto
A century-old fake food culture leaves epicurious travellers with some mouthwatering keepsakes.
The festival is returning for its fifth year, bringing delicious appetizers and over 150 varieties of sake to the Distillery District.
Bistro Camino is a little gem on the east side of the city.
12 King of all fish Stately tai (or sea bream) is not only visually impressive, but a delicacy with layers of flavour and history.
42 Artisan bread with a Japanese twist
30 Next Music from Tokyo
28 Local events
Five exceptional bands will be sharing the best of Japan’s underground music scene at two Toronto concerts.
Celebrate Japanese culture in your own backyard.
32 Hatsune Miku Expo
38 Beauty NC Salon brings you the best of Japanese hairstyling with its stunning ombre ons. creations.
Tatsu’s Bread features European and North American classics with a few Japanese additions.
Android diva Miku Hatsune takes celebrity culture out of the real world and into virtual reality.
34 Memoir
Travel 16 Featured destination: Benesse Art Site Naoshima This beautiful island combines Japan’s natural beauty with artistic wonders.
24 One-of-a-kind dining
You may be surprised to learn that time in Japan is perceived a bit differently.
This virtual pop star is coming to Toronto
36 Otaku store
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40 On the ball
Have a hankering for models, manga or anime? AnimeXtreme’s got what you need!
A beginning, a middle and sayonara: the three acts of a baseball career.
Nanairo Temariuta: the theme restaurant where diners can go to have a ball … literally.
44 Kyara-ben 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
Celebrating creativity
twitter.com/bentoboxmag
This issue, we’re paying homage to creative artistry in some of its most unique forms. One of my favourites is sampuru, a.k.a. fake plastic food (p.22). Would you believe it takes 10 years to master this craft? If you prefer beautiful food that you can eat, we’re also featuring Toronto’s best matcha-based treats (p.04). The craftsmanship on these baked goods will leave your mouth hanging open. (All the better to fill it with dessert!)
Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio Writers Amanda Taylor, Ariel Litteljohn, Brent Borgundvaag, D’arcy Mulligan, James Heron, Jenny
For an artistic experience far beyond your plate, our travel destination this month is Naoshima (p.16), a stunning Japanese island that is essentially an outdoor art exhibit. Or, for a touch of Japanese folk art closer to home, check out the melding of mythical motifs and everyday function in this month’s featured products (p.10). And for some truly futuristic artistry, read about Miku Hatsune (p.32), the humanoid pop star who performs live via animated projection—using songs created by her fans. Now that’s an artistic collaboration for the 21st century.
McKechnie, M Crowson, Sarah Dickson, Sheena Kirkbride, Shelley Suzuki, Walter Muschenheim Designers Chiyako Mukai, Reiko Ema, Kohhei Kawamichi Illustrator Chieko Watanabe Photographers Kazu Maruyama, Mari Otsuka, Mamoru Anzai Production assistants Akane Ogiso, Atsuki Ikemori, Erika Nagano, Jin Shibao, Michelle Trichilo, Minkyung Kim, Ryo Kanawa, Saeko Ueno, Sakura Higa, Takuya Minami, Victoria Kim, Yuri Atsumi
We hope you find this issue as inspiring as we do!
Publisher Kazu Maruyama
Bento Box Communication Inc.
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e r u t a Fe
By Ariel Litteljohn
g of The magic matcha With its subtle, alluring taste and combination of health benefits, there are many good reasons to embrace this trendy ingredient.
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Terre et neige
Matcha cheesecake
This delectable mousse cake includes layers of semisweet brownie, Belgian dark chocolate biscuits, light Madagascar vanilla crémeux and green tea mousse made with premium matcha from Japan. It’s topped with one of Butter Avenue’s signature macarons.
A hybrid Japanese- and North American-style cheesecake, lighter than a typical cheesecake and yet creamier than the Japanese version. Made with matcha and freshly whipped purple azuki (red bean) cream.
Matcha is a winning ingredient in sweet treats Matcha—a finely ground, somewhat grassytasting, high-quality green tea that is a tasty and healthful ingredient. It has long been hailed as a super drink, believed to have more health benefits than steeped tea. More recently, chefs and bakers have been experimenting with 04
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various ways to incorporate matcha into the world of sweet treats. Hot on the heels of the matcha craze in New York City, matcha is now being used in cheesecakes, custards, cookies and cream fillings sandwiched between thin crêpes or delicate macarons. Some chefs favour
greener, sweeter matcha to flavour their goods, with others preferring a darker, more bitter variety. Lucky for us Torontonians, there are many delectable and intriguing options to satisfy all of our matcha cravings.
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Matcha latte art Kyoto matcha is blended with a bamboo whisk until it froths, then added to steamed organic homogenized milk, which provides the ideal balance of creaminess and sweetness to the mild, slightly bitter matcha. Perfection!
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Tsujiri sundae
Matcha macaron
Soft-serve matcha ice cream sits atop a layer of crunchy brown Japanese rice, with a thick helping of delicious azuki sauce between them. The sundae is topped with a sakura (cherry blossom) cookie, a chewy shiratama rice ball and a yellow chestnut ball.
Butter Avenue’s signature Parisian-style macaron comes in several decadent flavours, with the matcha macaron being one of the finest. It’s made with premium matcha from Shizuoka, Japan—an intense, earthy, somewhat stronger matcha than the lighter variety from Kyoto.
Butter Avenue Patisserie & Café
Owned and operated by siblings Tina and Calvin, who don’t leave any detail to chance, Butter Avenue is a blend of Japanese and Scandinavian concepts. Selected as one of Toronto’s “best bakeries” by Toronto Life in 2015. www.butteravenue.com Queen & Spadina location: 477 Queen St. W. | 416-815-8686 "* \Ê/Õiq/ ÕÊ££Ê> qnÊ« ÊUÊ À q->ÌÊ££Ê> q£äÊ« ÊUÊ-Õ Ê££Ê> qÇÊ« ÊUÊ Ê Ãi` Yonge & Lawrence location: 3467 Yonge St. | 647-341-8686 "* \Ê/Õiq/ ÕÊ££Ê> qÇÊ« ÊUÊ À q->ÌÊ££Ê> q Ê« ÊUÊ-Õ Ê££Ê> qÈÊ« ÊUÊ Ê Ãi`
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Millie Patisserie & Creamery
Proudly serving Toronto’s first Japanese crêpes and parfaits, with a focus on market-fresh ingredients and making everything in-house. Millie Patisserie also offers a fine selection of teas. i«>Ì ÃÃiÀ i°V £ÓÊ"Ý iÞÊ-Ì°]Ê1 ÌÊ£ä£ÊNÊ{£È x È ääÈÎ "* \Ê q->ÌÊ£ÓÊ« qnÊ« ÊUÊ-Õ Ê£ÓÊ« qÈÊ«
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Green tea goodness to s
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Matcha pudding
Matcha cookies
Puddings are very popular in Japan’s convenience stores, and Millie has created a finer version of this treat. The silky matcha pudding has a custard-like texture and a bottom layer of caramel. Dig down on that first bite!
Matcha-flavoured cookies? You’d better believe it! This is a cookie that’s not too sweet, with a gorgeous dark green colour—and delicate bits of white chocolate that add a few little hints of sugar. Yes, please!
Tsujiri
Tsujiri is a Japanese tea brand that was founded in Kyoto in 1860. Tsujiri Toronto is the brand’s first North American location, specializing in various matcha drinks and sweets. Menu items feature one, two or three tea leaves to indicate their “matcha intensity.” tsujiri-global.com 147 Dundas St. W. | 647-351-7899 OPEN: Daily 11 am– 10 pm
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Neo Coffee Bar
At Neo Coffee Bar, owners Bruce and Masashi have created a “new kind of coffee community,” a place where they can “relate to people through food.” Passionate coffee consumers will feel at home here. www.neocoffeebar.com 161 Frederick St., Unit 100 | 647-348-8811 "* \Ê q À ÊÇÊ> qÇÊ« ÊUÊ->Ìq-Õ ÊnÊ> qxÊ«
satisfy your sweet tooth Matcha cream puff
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Pastry surrounds this beautifully marbled white-and-green cream puff, which combines ɝ white cream with ɟ matcha cream—a ratio that really brings out the flavour of the matcha.
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Crêpe cake
Matcha roll cake
Matcha-infused cream is layered between paper-thin Japanese-style crêpes, so light that you may be fooled into believing you are eating a cloud! Sold by the slice or as a full cake.
Fluffy sponge cake made with organic free-range eggs, organic wheat flour, Kyoto matcha, whipped cream and azuki red bean filling. The result is delicate and so, so good.
Plenty of health benefits
Matcha tea plants are shaded before harvest, a process which triggers the growth of leaves with better flavour and texture. The high-quality, chlorophyll-rich leaves are then hand-picked, steamed, dried and stone-ground into a fine powder for you to enjoy. The resulting drink contains less caffeine than coffee, is rich in antioxidants, contains vitamins and minerals, is believed to fight aging and gives your metabolism a boost. There are many grades and qualities of matcha, so do your research before buying.
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Best of Toronto
By Ariel Litteljohn Restaurant
Classic,with a flare Bistro Camino is a little gem on the east side of the city.
6PRRWK DQG VZHHW D The house-made smoked T sa salmon is one of the bistro’s sspecialties. It’s made with marinated Atlantic salmon m that is cold-smoked for three days.
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Hungry for more? Let’s dig in!
Succulent and ÁDYRXUIXO There’s no better way than that to describe the lamb feature, which is served with a tasty herb balsamic reduction sauce. Yum!
Bistro Camino, a surprising little gem of a place located east of Main Street on Danforth Avenue, is definitely worth taking the time to get to. In 2007, chef and owner Hiroshi (Hiro) Hattori— inspired by his 900-kilometre walking journey on the Camino de Santiago—transformed the home of his first restaurant, MIKA, into Bistro Camino. Hattori, who trained as a French chef in his native Japan, has created a menu consisting of classically French cuisine with the occasional hint of Japanese flavours. Having held several esteemed positions in various hotels and restaurants, Hattori has certainly perfected his art. Each dish that comes to the table looks absolutely beautiful and, delightfully, is matched in taste!
$29/$32, or ordering from the a la carte menu), the grilled calamari ($10) with garlic oil appetizer is mouth-wateringly fresh. The house-made smoked salmon ($8) is smooth and sweet, not overwhelmingly salty as smoked fish can sometimes be. Beef carpaccio comes beautifully presented, drizzled with wasabi mayonnaise ($7), a perfectly pleasing touch of heat to balance out the cool beef. The main course, a broiled rack of lamb with a herb balsamic reduction sauce ($24), is tender and tasty. Hattori brings out a house salad with orange cream and oriental soya dressings, a combination he seems particularly proud of. Like most of his menu, it is brilliantly simple and well-executed.
Off of the daily special board (you also have your choice of ordering one of Hattori’s dinner sets,
Grilled G ill d calamari l i appetizer i
Beef carpaccio appetizer
The calamari appetizer is simple, fresh and grilled to perfection. Also available as a main course.
Paper-thin slices of ribeye are drizzled in a wasabisoy-mayo sauce, another perfect combination of textures and flavours.
Chef Hattori Featured wines
A wide assortment of wines are on offering. The lovely, award-winning 2013 Radio Boca Tempranillo is a perfect accompaniment for the lamb dinner!
Chef Hiroshi (Hiro) Hattori, born in Kure, Hiroshima Prefecture, trained in French cooking and apprenticed at the Hiroshima International Hotel from 1968 to 1972. Hattori moved to Canada in 1972, where he spent the next four years working at the Badminton Racquet Club before moving to the York Club (where he cooked for Prince Philip), the Château Montebello in Quebec and the Law Society of Upper Canada’s kitchen as a head chef. He then opened up his first solo restaurant, MIKA.
Bistro Camino TEL: 416-698-0283 2750 Danforth Ave., Toronto bistro.camino@gmail.com "«i \ /ÕiÃq->ÌÊx\ÎäÊ« q£ä\ÎäÊ« ÊUÊ-Õ Êx « q \ÎäÊ« Ê Mon closed
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Hot
Featured
in
Japan
PRODUCTS
Who says the everyday essentials have to be boring? Add some Japanese flair with these great accessories from KYO-TO-TO.
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BRIDGING EAST AND WEST These accessories make it easy to infuse traditional Japanese craftwork and folklore into modern life!
The name KYO-TO-TO represents a fusing together of Kyoto and Tokyo—Japan’s former capital city in the west and its current capital city in the east. But the name doesn’t just represent the two cities; it’s also about bringing traditional Japanese characters and artwork into modern life. And with these charming accessories, the company is bringing Japanese culture and tradition to the rest of the world. This marriage of old and new is demonstrated through the use of traditional Japanese dyeing techniques such as kachin zome, a technique steeped in 400 years of history that’s used in colouring many of KYO-TO-TO’s products. Need a little luck? Check out KYO-TOTO’s Lucky Charm series, featuring bright reds and whites with traditional symbols of prosperity.
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Character comforts for all your cash KYO-TO-TO’s coin purses feature traditional Japanese characters, with designs on the inside as well as the outside. They are made from 100% cotton and feature quality embroidery that glows in the dark, making it easy to find your stash of cash in the depths of any handbag or tote.
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SOCK GAME ON POINT Your feet will be the envy of everyone you know with KYO-TO-TO’s colourful line of tabi socks.
Treat your toes!
Say hello to your new favourite socks! KYO-TO-TO has created a line of Japanese tabi socks, the customary toe socks often worn with traditional Japanese dress. Inspired by Japanese folklore and stories like Taro the Fisherman, these tabi will up your sock game for sure. Try the adorable mushroom patterns, or immerse your feet in the story of Taro’s under-the-sea adventures or the fairy-tale world of Momotaro the Peach Boy.
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YOUR BEST PATCH JOB
Add ch A ccharacter to your most mundane garments with t th these these es charming c ar ng p patches.
A cute patch makes k al almost st anything better!
K KYO-TO-TO’s patches hes es are all about ab bout ou co colourful characters cte from om Japanese a lore depicted epi ed in quality u embr embroidery, from Japanese e ffoods d to ukiyo-ee figures fi ure Japanese gothic designs. For those who love all things spooky, and Japane an k the Night Parade of the One Hundred Yokai Series features ghosts and goblins that traverse the mountains and rivers of the Japanese countryside. They even glow in the dark! More info about these products
KYO-TO-TO | www.kyototo.jp/en www.bentoboxmag.ca b
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Flavour of the month
By Sheena Kirkbride Ingredient
有史以前から日本人がこよなく愛す魚。 縁起を担ぎ、かつ美味しい鯛。
A fish to celebrate Tai has been in the Japanese culinary spotlight for centuries, and for good reason.
Fittingly, the term omedetai means something worth celebrating. A popular idiom goes, “Use shrimp as bait to fish for tai,” meaning you can gain a big profit using small investments. Some varieties of tai live for 30 to 40 years—another reason they are considered to be a lucky fish.
Tai 鯛
【たい】
King of all fish This stately fish is not only visually impressive, but a delicacy with layers of flavour and history. No traditional Japanese celebration is complete without a bright red, fully intact and giant sea bream at the centre of a feast. The king of all fish, the sea bream or tai has been Japan’s most symbolic and culturally significant fish for centuries. Tai is often the central dish in big celebrations such as weddings, graduation dinners and New Year’s parties. The fish’s bright red scales and stately head-to-tail appearance add visual festivity to any occasion, but appreciation for the fish is deep-rooted and has been preserved in Japan for over 5,000 years. There’s even an old saying that goes, “Rotten tai is still tai,” meaning that something as exquisite as tai remains valuable even if it is not in its prime state. Tai has been consumed in Japan dating back to at least the Neolithic period, a fact known because of large quantities of tai bones excavated from ancient shell mounds. Engishiki, a document dating back to 927 AD, describes rituals and ceremonies during the Heian period (794–1185), including a variety of ways tai was cooked and prepared and how it was presented as an annual offering to the emperor. Elements of these ancient traditions still remain today, such as the annual offering of dried tai to deities in shrines. 12
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Different tai breeds are available all year round, making it a fish that is delicious every season. Taiyaki is a traditional tai-shaped pastry filled with red bean paste. There is even a popular children’s song called “Oyoge! Taiyaki-kun” (Swim, taiyaki boy!) in tribute to the snack. Ebisu, the Japanese god of fishermen, is traditionally depicted holding a fishing rod and a giant sea bream.
Come early spring, tai move from the deep ocean into shallow waters off the coast to spawn. Their bright red scales are the result of a diet consisting mainly of shrimp, which are full of astaxanthin, and tai tend to reach the height of their redness before they spawn. Because their appearance and the timing of their arrival coincide with the much-celebrated blossoming of pink-coloured cherry trees in the spring, the sakuradai variety is considered to be the most prized variant of the fish. Tai represents luck and prosperity throughout the country, which is why it is such a key element in celebrations. In some parts of the country, kakedai or hanging sea bream is a New Year’s tradition, in which two dried tai fillets are tied together by straw and hung over doors for luck. For even better luck, the fish are brought down and consumed six months later on the first day of June. This is also not an uncommon decoration for wedding celebrations. Full of umami but low in fat, rich in DHA and various vitamins and minerals, tai is an excellent health food that is known to be effective for brain
health, heart health, lowering blood pressure and slowing down aging symptoms. Salt-grilled tai is the most traditional method of cooking tai and is a great way to enjoy the natural flavours of the fish. The good news is, it couldn’t be easier to prepare: all you have to do is take an entire fish, sprinkle salt over it and let it cure for 30 minutes before rinsing off the salt and grilling it. Present the whole fish intact to stick with tradition. The fish is also delicious as sashimi or in tai meshi, seasoned rice with bits of tai.
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Kampai Toronto Festival of Sake The festival is returning for its fifth year, bringing over 150 varieties of sake to the Distillery District. Kampai Toronto is the GTA’s premier event for all things sake. Named after the Japanese word for “cheers,” the annual event is presented by the Sake Institute of Ontario, a not-for-profit organization of sake distributors and brewers. The organization’s mandate is to expand the awareness and responsible enjoyment of sake education, promotional activities and events. Returning for its fifth straight year in Toronto’s historic Distillery District, Kampai Toronto is the largest festival of its kind in Canada. It is the perfect opportunity for sake connoisseurs and novices alike to sample, enjoy and learn about Japan’s most traditional alcoholic beverage. And with so many varieties being offered, there is sure to be something for everyone.
Satisfy your sake appetite at this year’s tasting event This year’s event will feature over 150 sakes from Japan and North America—including offerings from over 40 unique sake brewers—paired to perfection with both traditional and contemporary appetizers from a selection of Toronto’s top Japanese and local restaurants. Tickets to this year’s festival start at just $30, and guests will be provided with a tasting glass for enjoying their preferred sakes as well as discovering new favourites. Sake samples and food will be provided in “pay-as-you-go” fashion, but entrance and sampling combo tickets can be bought for a reasonable price. With all the amazing appetizers being offered at this year’s event, combo tickets are recommended!
Kampai Toronto 2016 Date: Friday, June 3, 5 pm–10 pm Location: The Fermenting Cellar, 28 Distillery Ln. The Distillery District, Toronto More info: kampaitoronto.com 14
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Featured destination
By Brent Borgundvaag Travel
Benesse Art Site
Naoshima
This beautiful island combines Japan’s natural beauty with artistic wonders.
Yayoi Kusama “Pumpkin,” Photo: Shigeo Anzai
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An outdoor art exhibit
Art House Project “Kadoya” Tatsuo Miyajima Sea of Time ’98, Photo: Ken’ichi Suzuki
Nearby Benesse House Park and Benesse House Beach also offer five-star accommodations, overlooking playful outdoor art installations set against the spectacular backdrop of the Inland Sea. Yayoi Kusama’s famous “Pumpkin” on the pier, and Karel Appel’s outdoor sculpture “Frog and Cat,” Naoshima’s first permanently installed work of contemporary art, are all part of the whimsical visual feast you can experience up close and, as a hotel guest, at all times of the day or night. The experience of wandering through this outdoor art-park just as the sun sets, or just as it rises, is truly matchless.
Chichu Art Museum, Photo: FUJITSUKA Mitsumasa
B
enesse Art Site Naoshima is a special place where modern art, nature and jaw-dropping architecture all combine playfully in a stunning natural Japanese setting. So it comes as no surprise that checking in to Benesse House, designed by Pritzker Prize-winning super-architect Tadao Ando, can feel a bit like joining an exclusive club. To the uninitiated it can also seem a bit intimidating, but putting that feeling aside, Benesse House Museum offers the unique opportunity of staying at a five-star hotel inside a modern art museum. There are also special perks to staying at the hotel: some artworks at Benesse House are accessible exclusively to hotel guests—and then there is the exciting experience of being able to wander the museum after hours when “regular” paying visitors have all been shown the door.
The nearby subterranean Chichu Art Museum is where the art collection is as significant as the architecture, and it’s where your experience of the artworks and exhibition spaces literally changes depending on the light, weather and time of day. This creates an experience that is unique to each visitor, and one that can never be duplicated. Likewise, the nearby Lee Ufan Museum is another ultra-modern, Ando-designed space that creates a distinctive visitor experience depending on the conditions of the day as well as the quintessential Japanese ingredient: the season. In both cases, some might say the architecture is in competition with the art, some might say it balances or complements the art, while others might see the architecture as another form of art exhibit in itself. It’s perhaps the perfect topic for discussion over a luxurious, gastronomic dinner in one of Benesse House’s two restaurants. In contrast to Benesse House, and the Chichu and Lee Ufan museums—but in keeping with the idea of creating meaningful experiences mediated by art and architecture—the Art House Project is a restoration project that reclaims empty houses by turning them into works of art. A significant goal of this project is to weave the history and memories of these houses from their time spent as family homes into the fabric of today, and to create an opportunity for locals going about their daily lives to casually meet and interact with visitors from across Japan and around the world.
Naoshima 【直島】
GETTING THERE From Tokyo, take the shinkansen to Okayama Station (about 3 hours and 20 minutes). Then, take the JR Uno Line to Uno Station. (You may be required to transfer at Chayamachi Station.) Across the street from Uno Station is the ferry terminal for Miyanoura Port on Naoshima. To get to the Benesse House complex, take a hotel shuttle bus from the port. www.bentoboxmag.ca
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Exploring Japan’s most artistic island
Art House Project “Kadoya”, Photo: Norihiro Ueno
Lee Ufan Museum, Photo:Tadasu Yamamoto
Naoshima is a must-visit destination for architecture aficionados and modern art mavens alike, and while it might possibly intimidate travellers with only a passing knowledge of both subjects, open-minded and observant visitors just might leave Naoshima having had a trip of a lifetime after just a short visit to this stunning “Art Island.”
Ready to see it for yourself? There is a lot to experience on this little island, so maximizing your time there means planning your visit well. The full Naoshima experience requires three days and two nights, but an excellent time can be had in just two days and one night. Shuttle buses, some reserved for the exclusive use of Benesse House guests, make it more convenient for visitors to see all the art sites, and most staff speak fluent English. Daily Benesse House Museum tours are offered in Japanese only, so prepare accordingly and perhaps read up on the collections and architecture during the flight over! NOTE Benesse Holdings and the Fukutake Foundation, or other organizations associated with Benesse Art Site Naoshima, did not provide transportation, accommodation or other incentive for this article. Photo: Ken’ichi Suzuki
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Benesse House, Photo: Tadasu Yamamoto
One lucky winner will receive a $100 Visa Gift Card. The ratio of winning depends on how many entries we receive. Please send the coupon (right side) by mail with your contact information (names, email and phone number). All entries must be received by us on/before April 30, 2016. Lucky draw will be made after May 1, 2016 and the winner will be notified by us. Limited one entry per indivdual or family.
*No cash value *Valid until April 30, 2016
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[PR] Ryoji Ramen & Izakaya
Vol.11
North meets south with Miso Ramen Currently available as a seasonal special at Ryoji, this ramen has warmed bellies in northern Sapporo and delighted tastebuds in sunny Okinawa before finding its way to Toronto.
H r e ear t fr y ÛY eshi & ng ng mj
What is a style of ramen traditionally associated with the northern city of Sapporo doing at Ryoji Ramen and Izakaya, where the menu offers up southern-accented Okinawan cuisine? Maybe this mix of north and south is just the dish to enjoy during the transitional season from winter to spring. Sapporo is the capital of Hokkaido, the northernmost prefecture of Japan, and it is known as the birthplace of Miso Ramen. Originally considered the perfect antidote to Hokkaido’s cold winters, this style of ramen took Japan by storm during the 60s and travelled all the way to the southernmost prefecture of sunny Okinawa, proving the adaptability of this uniquely flavourful dish. The ramen starts with a combination of Ryoji’s shio, or salt base, and rich chicken broth. Added to this are butter, garlic oil, pepper and miso. With chicken and shio, this soup is rich enough to comfort you and warm you up from the chilly air, while the salty, refreshing taste and peppery kick give you energy to go out and keep enjoying the longer evenings. The velvety smoothness of the broth expands into an unexpected complexity thanks to the full-bodied taste of the miso.
The Miso Ramen is served with the same wholeegg noodles used in Ryoji’s shio ramen. Curly and slightly al dente, these noodles marry well with the robust flavour of the broth. The tangy, nutty miso can stand up to a bunch of strong flavours: the ramen is topped with crunchy bean sprouts, green onion, sweet corn, custardy coddled egg and hearty chunks of chashu pork, a style of marinated and braised pork that goes perfectly with ramen.
Ryoji Ramen & Izakaya 690 College St., Toronto | TEL . 416-533-8083
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Ryoji’s version also has a spicy dollop of miso blended with chilies on top. Dip a little of this pungent and spicy flavouring into your broth to take your next bite to a whole new level. This complex yet balanced ramen hits all the bases (and all the points of the compass). Come try this seasonal special while you can!
SEAFOOD IN 35 MINUTES OR LESS. USE PROMO CODE *BENTOBOX
TO TAKE $5 OFF YOUR ORDER.
SAKU TORONTO
·
BOKU SUSHI
KENZO RAMEN
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SUSHI 930
·
Y UZU NO HANA · ·
JAPANGO
TOUHENBOKU RAMEN
*Applicable for new users until May 31st 2016 www.bentoboxmag.ca
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Cultural curiosity
By M Crowson Only in Japan
(Almost) good enough to eat! A century-old fake food culture leaves epicurious travellers with some mouth-watering keepsakes. ここにも職人の技？ プラスティックの食品サンプルが美味しそうでたまらない。 fake food isn’t far from its 100-year birthday. Legend has it that the prototype was inspired in 1917 when inventor Takizo Iwasaki watched a hot, waxy blob fall from a candle one night, forming a shape on the tatami—and an idea in Iwasaki’s mind. Shortly thereafter he created the first sampuru, a waxy rice omelette. His idea was timely: with Japan seeing an influx of unfamiliar Western foods, sampuru were a great way to introduce these unusual dishes. Fake food became an industry after the 1930s, when restaurants began seeing a rise in profits after displaying the pretty dishes in their storefronts. Contemporary shops now display models made from plastic instead of wax, which are even more artistic and durable. In terms of culture, fake food has come full circle: it’s now introducing Western tourists to Japanese foods for the first time, allowing them to order at restaurants even when the menu is indecipherable.
Any good foodie knows that Japanese cuisine has an impressive international reputation. Globetrotters praise the island’s delicious dishes for everything from good health to stunning presentation, but the real deal is increasingly in competition with its quirky rival: fake food. Called sampuru in Japanese (an adaptation of the English word “sample”), these products are astonishingly realistic imitation foods, often displayed in restaurant windows and at supermarket counters to attract hungry customers. Each item is handmade by artists who take pains to create the perfect doppelganger
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dish—with the right colour, size and texture, whether it’s a delicate piece of nigiri sushi or a heaping bowl of ramen. An original Japanese product, sampuru are becoming popular in Asian countries like Korea and China, but they might take Westerners by surprise. Newbies might ask why the Japanese use fake food rather than colour menus. But menus don’t offer the same sense of size, while sampuru are accurately portioned, so you know exactly what you’re getting when you sit down to order. It may be a shiny novelty for Westerners, but
A lot of time and labour goes into each sampuru, so restaurant-quality pieces are pricey, but shops are increasingly producing more affordable souvenir sampuru for travellers who want to take a taste home with them. You can find wholesale outlets in Osaka and Tokyo, but the majority of sampuru makers are still based in Iwasaki’s little town of Gujo Hachiman in Gifu Prefecture. With almost a dozen shops, the city is full of artisans who say it takes a decade to perfect the art of imitation edibles. If storebought keepsakes aren’t enough for you, but 10 years sounds like too much commitment, try a one-off lesson and take home a sampuru made by your very own hands.
Learn the DOs and DON’Ts of fake food
Don’t be a phony When you head out into the fake food world, be sure to follow these three rules of thumb, both for your enjoyment and your intestinal health.
DO buy souvenirs.
DO point and choose.
If your language skills are lacking, fake food is definitely your friend, so point out what you want.
Luckily, you can take home a piece of your Japan experience with a fake food keychain or cellphone strap.
Do NOT eat.
These sumptuous sampuru are strictly a feast for your eyes—eat them and get a belly full of plastic! Illustrations by Chieko Watanabe
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One-of-a-kind dining
By Jenny McKechnie Restaurant in Tokyo
七色に輝く雅な｢手まりの個室｣で美しい創作料理を堪能。
Celebrating food and friendship! Nanairo Temariuta: where the only theme is good company, good food and good times. How would you describe your travel style? Are you a risk-taker, preferring to live it up on the edge? Or are you more relaxed in your tastes— enjoying learning new things while sitting back with some good food, drink and company? If you fall into category two, I have just the dining experience for you: Shinjuku’s Nanairo Temariuta. An elegant restaurant known for its unique atmosphere, Nanairo Temariuta is a culmination of sensory pleasures: delicate tastes and pleasing 24
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architecture. This is the ultimate experience for the travelling foodie! In Japan, temari are literally hand-sized balls made from the beautiful and delicate fabrics of kimonos. Colourful silk is woven together into visually stunning, hand-crafted balls that were originally meant for play, dating back to the 7th century. Over time, temari have come to be recognized for their artistic beauty and are now of-
ten given as gifts to represent friendship, loyalty and caring. So, you may be asking, “What’s the connection to a restaurant in Shinjuku?” Well, a few steps inside and you will quickly realize that diners are feasting on their meals inside large temari—the red and gold balls fill the restaurant, making it a pretty spectacular sight to take in. A mixture of natural woods, rich golds and reds, and soft lighting—even the diners who don’t get to sit in the temari structures still benefit from a
You’ll have a ball at this restaurant
Friendship, food and Shinjuku Fun facts to know when dining out
Shinjuku is home to a population of about 337,556 and spans 18.23 km2, so strap on your running shoes! Temari were originally introduced to Japan from China, and were historically used as part of games similar to dodgeball.
truly extravagant dining experience. The colour choices and design are reminiscent of the regal richness of the Heian period, dating between 794–1185. So enjoy the flavour of your meal while surrounded by a taste of history! Speaking of food, the offerings at Nanairo Temariuta live up to their beautiful surroundings. Some of the popular dishes include sushi, served, of course, in the shape of delicate temari balls. The mixture of tastes and textures, in combination with pleasing presentation, makes munching this sushi a truly enjoyable act. Other delectable seafood offerings include a variety of sashimi to choose from. If you aren’t so much into the seafood, fear not. Nanairo Temariuta is equally well known for its chicken and pork dishes, as well as a number of vegetable options. The menu is best described as a mixture of traditional dishes with modern-day twists. For the mature diner, there is also a drink menu to have fun with—try some different pairings of food and drink! While, like most theme restaurants, your bill will end up a little higher than at your average dining establishment, this is definitely
one theme restaurant that won’t leave the foodie in you wondering if the cost was worth the meal on your plate. Like many theme restaurants, Nanairo Temariuta can be a busy place. Remember, it’s located in the eclectic Shinjuku area of Tokyo, a destination popular with native Tokyoites as well as tourists. If you’re hoping to score a table, it is recommended that you call ahead to arrange a reservation, or risk waiting in line. On the other hand, the atmosphere is so pleasing that spending some extra time waiting for a table really wouldn’t be all that bad! Temari are a cherished symbol of friendship— a representation of the special bond between friends. Fittingly, Nanairo Temariuta is an elegant and comfortable setting in which to spend special moments connecting with the people we care about, while eating food that is crafted with thoughtfulness and creativity. What could be a more perfect way of spending our time?
The creation of temari balls has become something of a hobby, especially for moms and dads. Temari were also made as gifts to symbolize friendship—a tradition that extends to today!
Nanairo Temariuta
Located just a quick walk away from Shinjuku Station East Exit, the restaurant is easily accessible by the Yamanote Line or Chuo Main Line. nanairotemariuta.com (Japanese-language only) Humax Pavilion Shinjuku East 5F, 3-28-10 Shinjuku-ku, Shinjuku, Tokyo TEL: 050-7300-2707 OPEN HOURS Sun–Thurs: 5 pm–12 am Fri–Sat: 5 pm–4 am
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Theme Park with a
TOKYO ONE PIECE TOWER Passport!
Visit the First-Ever “ONE PIECE” Large-Scale Theme Park 1 What is WER? TOKYO ONE PIECE TO k for “ONE PIECE,” The large-scale theme par that captured the es the hit manga/anime seri k the world too and ny ma of hearts lly by storm, is fina open! symbol, Tokyo Tower, this Located in Japan’s iconic ions that theme park includes attract Luffy, Zoro, as h suc ters rac cha r ula feature pop re. mo ny ma Chopper and show with“ONE PIECE” Watch a live entertainment by their performance! d characters and be amaze us meals, drinks and icio del the s Plus, don’t mis themed restaurant E”desserts at the “ONE PIEC around the shop g kin loo oy enj and café. And t will surely tha ds at limited-edition goo be the perfect souvenirs TOWER! from TOKYO ONE PIECE
Access to Tokyo Tower
● ● ● ● ●
Experience the exhilarating world of the hit manga/anime series “ONE PIECE” in this brand new, large-scale theme park only in Tokyo!
the first time in “ONE PIECE” history! The Straw Hat Crew has 2 For claimed the symbol of Tokyo, Tokyo Tower, as its own! The one and only place where you can experience attractions, live entertainment, restaurants and shops where you can purchase limited-edition items. The Straw Hat Crew is waiting for you with tons of adventures in store!
Ticket BASIC INFORMATION Destination: Tokyo Tower Ticket includes: TOKYO ONE PIECE TOWER admission fee (*Not included: Restaurants, nightlife, events, other tickets, rentals)
PRICE CAD$37.00 *Price is for the month of April 2016. *Price may fluctuate monthly based on the exchange rate.
FOR MORE INFORMATION Phone: 416-367-5824 Toll-free: 1-800-268-5942 Email: jtbtoronto@jtbi.com Website: www.jtb.ca
From Akabanebashi Station (Toei Subway Oedo Line): About 5 minutes on foot from Akabanebashi Gate. From Kamiyacho Station (Tokyo Metro Hibiya Line): About 7 minutes on foot from Exit 1. From Onarimon Station (Toei Subway Mita Line): About 6 minutes on foot from Exit A1. From Daimon Station (Toei Subway Oedo Line, Toei Subway Asakusa Line): About 10 minutes on foot from Exit A6. From Hamamatsucho Station (JR Yamanote Line, Keihin-Tohoku Line): About 15 minutes on foot from the North Exit.
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com All photos ©Eiichiro Oda/Shueisha, Toei Animation ©Amusepuest Tokyo Tower LLP
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What’s happening?
April 2016 Events Danpen -fragmentUntil Sunday, April 24 | Pikto Inc. (22 Gristmill Ln., Distillery District, Toronto) More info: www.pikto.com, 416-203-3443 > Japanese photographer Yuuko Konagai’s solo exhibition. Born in Shizuoka, Yuuko came to Vancouver when she was 15, then moved to Toronto where she studied photography. Now, she has moved back to her native country and has made a career as a professional photographer. The pieces shown at this exhibition are all from her memories. Yuuko says, “I let myself be immersed in those faraway memories. We are always with memories; at their edge — and becoming new memories…”
A Third Gender: Beautiful Youths in Japanese Prints
Courtesy of TIFF, Konigiri-kun: A Small Rice Ball (Konigiri-kun)
TIFF Kids International Film Festival Introducing TIFF Kids, a film festival for the entire family! Offering a diverse range of programs from around the world, at TIFF Kids both children and parents will be not only entertained, but challenged with new ideas and complex issues faced by the young people of today. You may also have the opportunity to interact with filmmakers and special guests, discussing ideas, themes, storytelling techniques and much more! Come check out four featured films from Japan including, ACHOO!, The Boy and the Beast, Konigiri-kun: A Small Rice Ball and Moom. One of the largest children’s film festivals in the world, TIFF Kids is definitely something you don’t want to miss! We look forward to seeing you and your children at this year’s festival!
Courtesy of TIFF, The Boy and the Beast (Bakemono no ko)
Friday, April 8–Sunday, April 24 | Various admission options TIFF Bell Lightbox (350 King St. W., Toronto) | More info: tiff.net/festivals/tiffkids16
Exhibitions
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.
21 Days in Japan: An Illustrative Study of Japanese Cuisine Until Wednesday, April 20 | Album Studio Rentals (92 Geary Ave., Toronto) More info: patternsandportraits.com/blog/ exhibition-21daysinjapan > Meet Justine Wong, a Toronto-based illustrator and designer, and her heartwarming works at her current 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 28
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Saturday, May 7–Sunday, November 27 | Adults $17, Students and Seniors $15.50, Children $14 Royal Ontario Museum (100 Queen’s Park, Toronto) | More info: www.rom.on.ca/en/exhibitionsgalleries/exhibitions > Wakashu, a third gender created in olden-day Japan, played a distinct social and sexual role 400 years ago. These male youths, who looked different from both women and adult men, were the objects of sexual desire for both genders. This featured exhibition, A Third Gender, explores the complex system of sexual desire and social expectation from 1603 to 1868 in Edo Japan. Let this exhibit’s stunning woodblock prints, paintings, illustrated books, kimono and armour tell you Japan’s story in the history of human sexuality and invite you to think differently about gender and sexuality.
Film Lion Standing in the Wind Saturday, April 9, 2 pm | $10 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: 416-441-2345 > Based on the true story of Dr. Koichiro Shimada, who, after witnessing death and the grim reality of child soldiers, decides to devote himself to saving lives as a medical doctor in Kenya. This inspirational, candid drama was directed by Takashi Miike, usually known for his violent and outrageous works (As the Gods Will, Ichi the Killer). This film contains mild themes of violence and war and is not recommended to persons below the age of 15 without adult supervision.
Hot Docs Canadian International Documentary Festival
Illustration by Justine Wong
Thursday, April 28–Sunday, May 8 | Single ticket at the Box Office $17, online purchase $19 | Various Toronto theatres | More info: hotdocs.ca > North America’s largest documentary festi-
Where Canadians can go to celebrate Japanese culture
val is returning for another year of outstanding films from Canada and around the world! One of the films screening this year is Ants on a Shrimp. It is a food-filled Netherlands documentary, directed by Maurice Dekkers for foodies! Celebrity chef René Redzepi relocates his restaurant—the Copenhagen-based NOMA, known as “the world’s best restaurant”—and its entire staff to Tokyo for a five-week pop-up. Known for his unique cooking and creating a Danish experience on every plate, can Redzepi and his international team push their culinary creativity to new boundaries using only local Japanese ingredients that they’ve never seen before? All while applying their philosophy to an entirely foreign experience, upholding their title as the world’s best restaurant? Come take a glimpse into the mind of one of the world’s most influential people and his team as they undertake one of the biggest challenges of their careers!
Performances 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”!
Next Music from Tokyo (Toronto) Friday, May 20–Saturday, May 21 | $10 in advance, $15 at door | Soybomb (156 Bathurst St., Toronto), Lee’s Palace (529 Bloor St. W., Toronto) More info: nextmusicfromtokyo.com > The lineup will include five bands: Mass of the Fermenting Dregs, Gozen Sanji to Taikutsu, Regal Lily, Nengu and Dalljub Step Club. These bands put on a great show without resorting to theatrics and gimmicks. Although this year’s lineup is predominantly rock-based, none of the bands sound remotely alike and they are bound to fascinate audiences that keep an open mind. NMFT is the only tour in Canada featuring multiple Japanese bands and will continue its tradition of creating one of the most interesting and intense live music experiences of the year. (For more information on this event, see pages 30 and 31 of this issue.)
Toronto Anime Film Festival (TAFF): Kiki’s Delivery Service Sunday, April 17, 6 pm | Regular online $12, Regular at the door $13 | Bloor Hot Docs Cinema (506 Bloor St. W., Toronto) | More info: www. facebook.com/TorontoAnimeFilmFest/ > TAFF shows an anime movie once every month. For April, it will be Kiki’s Delivery Service, a 1989 Japanese animated fantasy film produced by Studio Ghibli. The film tells the
story of a young witch, Kiki, who moves to a new town and uses her flying ability to earn a living. According to Miyazaki, the movie portrays the gulf between independence and reliance in teenage Japanese girls. Check out the TAFF Facebook page for ticket information!
Other Sakura Days Japan Fair Saturday, April 9–Sunday, April 10, 10 am– 5 pm | VanDusen Botanical Garden (5251 Oak St., Vancouver) | More info: japanfairvancouver.com > For the folks on the West Coast, here’s a great opportunity to experience a fun, family-friendly festival with an authentic Japanese atmosphere! Everyone is welcome at this event, where you can explore a wide range of traditional activities like calligraphy and yukata dressing, learn the art of ikebana and tea ceremony, enjoy performances, and of course, eat delicious Japanese food!
Anime North Friday, May 27–Sunday, May 29 | Weekend $60, Single ticket for Friday $35, for Saturday $45, for Sunday $35, 6-13 years are half price, Free for children under five | Toronto Congress Centre (650 Dixon Rd., Toronto), International Plaza Hotel (655 Dixon Rd., Toronto) More info: animenorth.com > Do you like anime? Cosplay? Gaming? Maid and butler cafés? AN’s got it all! Come enjoy Canada’s largest fan-run anime convention! This three-day event is held at the Toronto Congress Centre and the International Plaza Hotel. Fans from all over come to purchase anime merchandise and original art, enjoy panels, contests, performances, dances and more! This year, 32,500 total admissions will be sold. Tickets run out fast, so grab some for you and your friends soon!
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UPCOMING
EVENT
Next Music Vol. 8
from Tokyo 30
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Five exceptional Japanese bands are hitting the road to share the best of Japan’s underground music scene with lucky audiences across Canada.
Featuring: Mass of the Fermenting Dregs Gozen Sanji to Taikutsu Regal Lily Nengu Dalljub Step Club
N
ext Music from Tokyo (NMFT) is an annual tour that introduces Canadians to the most creative and skilled bands from Japan’s indie and underground music scene. The tour began in 2010 and brings a different group of Japanese bands to Toronto, Montreal and Vancouver each year. The organizer of the tour is Steven Tanaka, a Toronto-based anesthesiologist who travels to Japan at least six times a year to scout the best possible lineup for each edition. With shows selling out every year, NMFT is proof that music played with energy and passion transcends language barriers and can be appreciated by audiences anywhere. The eighth edition of Next Music from Tokyo (NMFT8) will take place in Toronto, with shows at Soybomb on May 20 and Lee’s Palace on May 21. The lineup for NMFT8 will include five bands: Mass of the Fermenting Dregs, Gozen Sanji to Taikutsu, Regal Lily, Nengu and Dalljub Step Club. One of the greatest strengths of Japan’s rock music scene is that, compared to any other country, females play a much more prominent role as musicians. This is reflected in the lineup for NMFT8, as three of the five bands are predominantly female. Highlighting NMFT8 is the return of Mass of the Fermenting Dregs (MOTFD), one of the greatest female bands of all time. Their music is a combination of melodic post-punk and emotional shoegaze with a very heavy and powerful sound. No other female band in the history of rock and roll has played with the same combination of fury, power and skill as MOTFD, whose shocking breakup in 2012 broke the hearts of fans around the world. But the time for mourning has passed as MOTFD has been resurrected with a new lineup and will return to Canada sounding better than ever. Gozen Sanji to Taikutsu means “3 am & bored,” and the four female night owls that comprise this quirky pop band are still first-year university students. A fun, whimsical attitude with a profound flair for creativity and experimentation is what makes Gozen Sanji to Taikutsu such an unpredictable and immensely enjoyable band to watch. Influenced by the music of Shiina Ringo, Kinoko Teikoku and Akai Koen, Gozen Sanji to Taikutsu show great variety in their music by constantly changing their style and emotional tone from song to song. Regal Lily consists of three adorable female students who have yet to finish high school but are already on track to become one of the best Japanese female bands. Their music is incredibly soulful, melodic and unpretentious—but when you least expect it they stomp the pedals and crank up into overdrive to create a thunderstorm of noise and distortion. Regal Lily sound very much like a younger, more powerful version of Chatmonchy on steroids.
Mass of the Fermenting Dregs One of the greatest Japanese female bands of all time. They play a fiercely powerful combination of melodic post-punk and emotional shoegaze.
Gozen Sanji to Taikutsu Influenced by Shiina Ringo, Kinoko Teikoku and Akai Koen, these four girls make emotionally powerful music with a fun, creative and experimental edge.
Regal Lily Three girls who have yet to finish high school but are well on their way to becoming the next great female band after Chatmonchy.
Nengu A three-piece instrumental band playing a combination of math rock, jazz and metal that sounds like opening a pre-shaken bottle of thunder and lightning.
Nengu is a three-piece instrumental rock band with guitar riffs similar to heavy metal but a rawness and energy much more characteristic of punk/hardcore. Their drumming is incredibly creative: it has a jazzy quality played lightningfast with power and finesse as the bass attacks in a densely thunderous tone. The music is very melodic, intricate, powerful and fast and should appeal to fans of math-rock bands such as Tera Melos, And So I Watch You From Afar and Adebisi Shank. Dalljub Step Club is composed of four members from different rock bands who came together to perform songs with a club music vibe. Their music has elements of dubstep, funk, hip hop and house music with the raw energy and spontaneity of a live band. Their drummer, Goto, has created his own unique and intricate style and has become a burgeoning drum hero in Tokyo’s music scene. Along with artists and bands such as group_inou and Zazen Boys, Dalljub Step Club are blurring genres and leading music in a mysterious and exciting direction. Next Music from Tokyo prides itself in showcasing a fresh and eclectic lineup of Japanese bands that put on a great show without resorting to theatrics and gimmicks. Although this year’s lineup is predominantly rock-based, none of the bands sound remotely alike and they are bound to fascinate audiences that keep an open mind. NMFT is the only tour in Canada featuring multiple Japanese bands and will continue its tradition of creating one of the most interesting and intense live music experiences of the year.
Friday, May 20 Toronto @Soybomb Saturday, May 21 Toronto @Lee’s Palace Monday, May 23 Montreal @Divan Orange Wednesday, May 25 Vancouver @Biltmore Cabaret Information can also be found on the tour’s official website: nextmusicfromtokyo.com
Steven Tanaka
Dalljub Step Club A live band playing club music with the energy and aggressiveness of rock, highlighted by the fresh and intricate drumming of a veritable drum prodigy.
MD. Lives in Toronto. So passionate about the Japanese underground music scene that he founded and carries out a three-city (two shows in Toronto, one show each in Montreal and Vancouver) tour to share the music with fellow Canadians.
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Let the music play
By M Crowson Culture
Icon of our imagination Android diva Miku Hatsune takes celebrity culture out of the real world and into virtual reality. Japanese music sensation Miku Hatsune is coming to town as part of her biggest international tour yet. She’s opened for Lady Gaga, collaborated with Pharrell, and her solo shows are already selling out months in advance—an impressive feat for a pop star that doesn’t exist. That’s right: Miku is not a human being, but a software program.
the most basic humanoid persona, Ito thought he could invite users to project their own feelings and experiences onto her, and he was right. Miku became an instant hit, with fans creating hundreds of Miku songs in the first year of her digital birth alone—along with a whole host of music videos and visual art—launching the careers of many ambitious young artists.
Though she takes the slender form of a 16-yearold girl in bright blue pigtails, she’s actually a Vocaloid, a voice synthesizer that allows users to create music just by typing in their own lyrics and melody. Vocaloid was created in 2007 by Crypton Future Media using Yamaha’s revolutionary technology, and Miku was dreamed up by company president Hiroyuki Ito, who wanted to put a face to this new product. Ito named her Miku Hatsune (初音ミク), or “the first sound of the future,” to honour her trailblazing nature.
Miku’s fandom has only grown since then: she now has over 100,000 songs and more than 2.5 million Facebook followers, and fans storm concerts to see her perform “live,” so to speak, backed by a human band playing real instruments. And thanks to additional software, Miku is also a pretty good dancer. From her outfits to her stage-hopping moves, she is perfectly choreographed. Best of all, ticket holders know that she won’t have a paparazzi meltdown, and her show will never be cancelled for exhaustion or emergency throat surgery.
She is five foot two inches and weighs in at a wispy 93 pounds, but beyond those slight details she’s a blank canvas, with zero backstory and no personality of her own. By giving her 32
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Critics might say an android pop star is too impersonal, but in some ways Miku is more personal than any mortal celebrity, because her
entire body of creative work is produced by fans. She never plays the exact same set list, but no matter the lineup, every song she sings comes from the minds of the humans who love her. In a way, a Miku concert is a celebration of a collaborative music frontier, where every glowstick-waving fan is both author and audience.
HATSUNE MIKU EXPO 2016 Now’s your chance to experience one of Miku’s live concerts! Her futuristic performance is coming to Toronto this spring. But hurry, tickets are selling fast!
Friday, May 20, 8 pm Venue: Sony Centre for the Performing Arts (1 Front St. E., Toronto) Tickets: $53.39–$102.89 plus applicable service fees. Website: mikuexpo.com/na2016
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Memoir ࡔ ࡕ ࠕ
By Shelley Suzuki
Japanese people are also very aware and respectful of other people’s time. This is one reason why their service industry is so finely tuned. In a convenience store or department store, if there are more than two or three customers waiting in line, the staff will open another register or make sure that they work their fastest to cut down waiting time. Any long wait in line will be greeted with a sincere omatase shimashita (“thank you for waiting”).
Illustration by Chieko Watanabe
Japanese Ti m e
When living in Japan, you may be surprised to learn that time is perceived a little bit differently. Time. Sometimes it passes slowly, sometimes far too quickly. How we perceive it often depends on our mood. Also, the way we perceive time is very much affected by our culture. Just ask people of different cultures their idea of what being “on time” for a party means. While a Canadian might say 30 minutes to one hour late, a Japanese person, to the delight of their host, might show up 20 minutes early. Japanese parties also feature a set end time, which is a relatively uncommon thing for Canadians. Because the ending time is so clear, there are no uncomfortable hesitations or anxiety about timing your exit. The other lovely thing
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is that there are often “second” and “third” parties after the fact, which you have the option of joining. And this level of organization extends to commuting, too. As far as time goes, the Japanese rail system is world-class. Although people from most countries understand that if a train is supposed to arrive at 8:15, it will likely arrive at 8:15, there are times when this isn’t true. If you have ever been to Japan, you will quickly discover that when they say 8:15, they really mean 8:15. So precise are the times that they even have very specific arrival times, such as 3:47. Short of an earthquake, typhoon or some kind of emergency on the tracks, not much else can get in the way of Japanese trains’ punctuality.
Japanese people always make the most of their time, especially holiday time, as time off is precious. Vacation time often lasts five to ten days and a trip to Europe, for example, will be perfectly scheduled with as many attractions and tourist spots jam-packed into the itinerary as possible. For this reason, the Japanese love tour packages. It is not uncommon to see a Pied Piper-like tour guide sporting a cute uniform with a matching hat, holding a flag at the front of the group, doing her best to herd everyone to the Louvre or get them to their bus on time. While Japanese people appreciate efficiency and love to carefully utilize their time, they are very willing to wait patiently for things that they deem worthy. Standing in line to buy the best cake or ramen in the city, to see beautiful red and yellow leaves at a famous temple or to get a glimpse of a Monet painting in the art museum are all acceptable reasons to wait for hours without complaint. In Japan, time is simply something to cherish and use wisely.
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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Otaku stores
By D’arcy Mulligan
್ೢಓ౯ᩤ㖕ᓤ Have a hankering for models, manga or anime? AnimeXtreme’s got what you need!
AnimeXtreme Managing Director
Silver
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s end mplete e i r r f ment is cuo’re not thes u o p y Bros. tournaeven if yothese figfiucre. u 1 sh And one of the of hy! Sma f No trop grab envy o ut a e type, o the h t wi titiv ur desk e p com ake yo to m
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F From (Gundam) Zero to Heero (get it?), AnimeXtr treme has everything you need to complete your m model collection.
What kind of Japanese products do you offer? We have the largest selection of Englishhtranslated manga in Canada. We also carry a huge selection of Englishtranslated art books. If it’s in print, we sell it. Most noticeably, we carry all Bandai models and figures.
AnimeXtreme has the largest English-language manga collection in Canada. If it’s in print, it’s on their shelves! (Or in back—seriously, they have a lot of stuff.)
What are your bestselling Japanese products? The manga titles always change … One e Punch Man is very popular right now. Attack on Titan is still big ... One Piece is HUGE. But the figures and model kits make up a large chunk of our sales.
Your staff seems very helpful. What can customers expect when they come into the store? We can actually ask “what’s your background?” and recommend titles suitable to their tastes and demographics. Our staff know their stuff from actually working in the industry on both sides of the ocean. We pride ourselves on that.
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AnimeXtreme Inc. 315 Spadina Ave., Unit H, Toronto TEL: 416-979-0399 www.animextreme.ca OPEN: Mon–Sat 12 pm–8 pm Sun 12 pm–7 pm AnimeXtreme
animextreme_inc
Originally started in 1995 as an anime club at the University of Toronto. With fans clamouring for a place to find higher-tier anime and manga merchandise in Toronto, AnimeXtreme was opened in 2001 and over the last 15 years has become the go-to location for manga fans, anime aficionados and even film directors/producers.
G O Let's
llearn earn
N I H O N G O
easyJapanese
Celebrating birthdays! Once upon a time in Japan, birthdays were all celebrated on New Year’s Day. Today, friends or family normally arrange a party for the birthday girl or boy, and these are a chance to have lots of fun and celebrate!
Woo ho
Make a woish!♥
Intermediate Happy birthday!
“Zehi“ means definitely. Combined with -te form verb + “kudasai,” it becomes a strong recommendation. Use “zehi“ to accept an invitation. E.g.: Zehi ikimasu! (ぜひ、行きます! I will definitely go!)
お誕生日おめでとう ございます! OtanjyȬbi OmedetȬ gozaimasu!
Beginner Omedetͻ gozaimasu (おめでとうございます) is a polite way to say congratulations, while Otanjyͻbi (お誕生日) is birthday. You can use Omedetͻ gozaimasu, or Omedetͻ, at other celebrations like graduations and weddings, too!
I hope the following year will be another wonderful one. [Name]さんにとって 素敵な一年になりますように。
I’m holding a birthday party on Saturday, so you should definitely come!
[Name] sannitotte sutekina ichinenni narimasu yȬni.
土曜日に誕生日会をするから、 ぜひ来てください。 DoyȬbini tanjyȬbikaiwo surukara, zehi kitekudasai.
Advanced This is a good phrase to write in a birthday card or post on social media. Usually this phrase comes after “Otanjyͻbi Omedetͻgozaimasu” or is used a closing sentence.
Compiled by Nina Lee 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 Raymond Zhang Beauty
Stunning hair creations NC Salon brings you the best of Japanese hairstyling. The Natural Creation Salon (NC Salon) brand was established a decade ago at its first location nestled in Thornhill. To meet the growing demand, NC Salon has since opened two additional locations in North York and downtown Toronto. The salon houses highly skilled hairstylists from Japan and throughout Asia who are experts in Japanese hairstyling techniques. When you walk in, you’ll be greeted by skilled professionals who are able to craft individualized hair services, with offerings including perms, colour, cuts, styling and so much more.
e Ombr ights highl
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A more natural way to colour your hair One of the specialties at NC Salon is ombre hair colouring. “Ombre” means gradient, and the gradation can vary from soft, subtle colours to contrasting tones. The main colouring technique used to achieve the gradient look is Balayage, a freehand painting technique that creates natural-looking highlights. When done well, this technique makes your regrowth or colour fade look more natural, meaning you won’t have to constantly rush back to the salon.
NC SALON www.ncsalon.ca www.instagram.com/ncsalon.to Downtown 750 Yonge St., 2F, Toronto | TEL: 416-551-5693 Open: Mon–Tues 11 am–10 pm, Wed 1 pm–10 pm, Thurs–Sat 11 am–10 pm, Sun 11 am–7 pm *Visit the website for the North York and Thornhill locations
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Exploring Japanese sports
By D’arcy Mulligan
ON THE
BALL
A beginning, a middle and sayonara
The three acts of a baseball career. A baseball career is a lot like life: it begins full of promise and untapped potential. After that initial burst, fans come to expect a certain level of performance and with it comes the feeling of routine. Finally, after the ravages of time take hold, the player’s skills erode and they try vainly to recapture the abilities and talents of their youth. But, alas, Father Time comes for us all and eventually the player’s time must come to an end. We can examine these stages of a ballplayer’s life through the following trio of Japanese players in the Major Leagues: Kenta Maeda, who is brimming with new hope; Nori Aoki as the steady veteran in the middle of his career; and Munenori Kawasaki, the aging player who is desperately fighting to hold on to his Major League career. Like all stories, though, this examination will start at the beginning. It might seem odd to say that a 28-year-old and a veteran of eight NPB seasons is full of unknown potential but, for Kenta Maeda, this is truer than for most. The Los Angeles Dodgers paid $20 million to purchase him from the Hiroshima Carp but, due to irregularities found during his physical, he signed for only $25 million over eight years, far less than was expected. Maeda is not the strikeout artist that Yu Darvish was when he came over, nor as adept at preventing the longball as Masahiro Tanaka was, but Maeda does compare well with Daisuke Matsuzaka. Maeda doesn’t strike out as many batters but he does walk fewer hitters and give up fewer homers. I would ex-
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pect him to be no worse than the third-best starter on the Dodgers. But Maeda is coming to a new country, away from his friends, family and culture, and having to deal with a language barrier (not to mention the problems from his physical). All this means that while Maeda looks like a good bet to succeed one must always keep in mind that no bet is a sure thing.
and teammates alike, players who always give 100%, players who taught us to eat plenty of bananas because “monkeys never cramp”— if these players’ skills wane there is no hesitation on the part of management to pull the plug on their career. Munenori Kawasaki, for all the fun he brings to the game, was only given a minor league contract by the Chicago Cubs and has little chance of making the team out of spring training. Baseball, for the player whose bat has slowed or lost a step, can be cruel. Three players facing three different expectations. One looking to fulfill unknown potential, another just trying to keep on doing what’s expected and the last just hoping to keep his career alive. The three acts of a baseball career. The three acts of life.
And then there’s Ichiro… One of the best-known Japanese baseball players of all time is Ichiro, who is widely expected to be the first Japanese player elected to the Baseball Hall of Fame in Cooperstown.
Nori Aoki is a perfectly cromulent player. He signed a contract for $5.5 million for 2015 with a mutual option for 2016 (at $6 million). He’s 34, entering his fifth season in the big leagues, and is expected to be a fine third outfielder. He’ll hit a little, field a little, run a little and just play smart baseball. And then, when the seasons change, fall comes and baseball ends for the year, Aoki will be expected to come back next year and do the exact same things all over again. Munenori Kawasaki, while the same age as Nori Aoki, is worlds apart in terms of where he is in his professional career. Baseball is an unsentimental business and for players like Kawasaki—players who are beloved by fans
Ichiro is now 42 and had by far the worst season of his career last year. He had career lows in batting average, onbase percentage, slugging percentage, stolen bases … But he’s being paid $2 million to be the Miami Marlins’ fourth outfielder. It’s a fair question to ask why, if baseball is an unsentimental game, is a past-his-prime player like Ichiro still getting contract offers to play? It’s a simple answer: Ichiro is only 65 hits away from having 3,000 in his Major League career. The Marlins believe that Ichiro’s race to 3,000 will bring more fans to the park so they can be a part of history. Sometimes having an older player, especially if it’s a Hall of Famer chasing history, pays off.
D’arcy Mulligan has written about video games for gaming websites, sports for his blog, and cats anywhere and everywhere he can. He once spent his entire life’s savings on beer at the ball game. It was a very good pint.
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ifullyy he beaut s quices s ur vo a Tatsu’nd fl h ble s fr
Green te spin onacputs a Ja lassic bis panese cotti Amanda Taylor
Staff
Amanda Taylor is a free lance travel writer and restaurant revi ewer who has lived in Tokyo, Japan. While there she wrote for some of Japan’s top magazines for tourists and expats. Her favourite things abo ut Japan are the curry, the convenienc e stores, the customer service, the hot springs and the innumerable places to visit.
Artisan bread with a Japanese twist
Tatsu’s Bread features European and North American classics with a few Japanese additions.
I
wasn’t sure what to expect when I first entered Tatsu’s Bread, a modest bakery on Lake Shore Boulevard, but based on my experiences with the bakeries in Tokyo, I was hopeful. I’m a lover of all things baked, and it didn’t take long for me to realize that Tatsu’s Bread is something special. The attention to quality is apparent from the first bite. Owner and baker Tatsunobu Sato brings a Japanese sensibility regarding food to his baking, adhering to a strict standard of freshness and clean ingredients. His artisan sourdough is made without yeast, sugar or oil, and the green tea biscotti get their rich colour from the matcha used to make them. Be sure to try them if you visit Tatsu’s—the almonds in the biscotti give them a nice, nutty tone that pairs well with green tea.
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I sampled a number of things from the menu and, amazingly, there was not one thing I didn’t enjoy. The strawberry-rhubarb pie is wonderfully tart with a crust that is just flaky enough; the cream of broccoli soup is light but still flavourful and not too salty; and then there’s the quiche! I’ve never been a fan of quiche, but Tatsu’s has made me a believer. Cheese, egg, tomato and hints of balsamic all come together beautifully, and I quickly found the quiche to be one of my favourite items on offer. Tatsu’s burger brings more Japanese flavour to the menu. It’s a ground pork and beef patty mixed with green onion, parsley and breadcrumbs from their own French baguettes. It features a sweet, rich teriyaki sauce and chewy multigrain bun made in-house. Tatsu’s also has an assortment of healthy sandwiches.
Ultimately, the real standout is in the name itself: the bread. I fell in love with the multigrain loaf, convinced I’d never tasted bread so fluffy and soft. Tatsu’s uses no added preservatives, and the result is bread that is almost the consistency of cotton candy—so soft it seems to dissolve on the tongue. I couldn’t help but snag a loaf to take home. Tatsu’s Bread offers outstanding quality for the price, and it won’t be long before I go back for more.
Tatsu’s Bread 3180 Lake Shore Blvd. W., Toronto | 416-253-5557 www.tatsusbread.ca "«i \Ê q/ ÕÀÃÊnÊ> qx\ÎäÊ« ÊUÊ À ÊnÊ> qÈÊ« ÊU ->ÌÊ Ê> qxÊ« ÊUÊ-Õ ÊV Ãi`
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n e b a r a Ky 今月のキャラ弁
C
in-ch h S n o y ra
an
For Crayon Shin-chan’s face, use rice mixed with Mentsuyu. Cut dried seaweed (nori ) to form the eyebrows, eyes, hair and cheeks, and use a piece of boiled carrot for the mouth. Place the eyebrows on some cut-out cheese to make them stand out. Use ketchup for the cheeks.
Today’s tip
do not warm Usually kids fore lunch, be o their bent at gredients th so choose in en when ev od go e st will ta ts cold. the bento ge
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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
to feed. With shapes ranging from cute, simple faces to incredible likenesses of popular characters, there’s no end to the possibilities!
Stir-fried chicken breast with chili sauce, sweetand-salty stewed pork with konnyaku (konjac root), sweet potato with butter and soy sauce, Japanese rolled omelette and broccoli.
For this character (Buri Buri Zaemon), the face is made out of nori. Place the cut nori on sliced cheese. Rie Kamiyama 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 April 30, 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 April 30, 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–Thurs 5 pm– £ÓÊ> ÊUÊ À ÊxÊ« qÓÊ> ÊUÊ->ÌÊ££\ÎäÊ> qÓÊ> ÊU Sun 11:30 am–10:30 pm
Japanese Seafood Restaurant
Crab Harbour
10% Discount *Please present this coupon upon ordering.
Expires April 30, 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.
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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«
Transport Yourself to Japan.
Izakaya Pioneer KINKA IZAKAYA has three locations in Toronto and one location in Motreal. We continue to evolve everyday, striving for service and surprise surpassing izakayas in Japan. Our daily specials are especially popular! Can't wait to see all of you there!
Online reservation
Flavourful and Addictive. Absolutely Delicious!!
CHICKEN RAMEN More Fun, More Delicious. Kinton Ramen has location specific special ramens. Visit all locations and find your new favourite!
sushi crafted with zero compromise.
SKEWERS FOR EVERYONE Carefully crafted yakitori using rare parts that are hard to ďŹ nd in Toronto. Daily specials and tapas. We only provide the best. In business today with tons of energy! We are looking forward to your visit. 2F. 668 Bloor St West 416-551-7588 Online reservation
www.kintoriyakitori.com
FUN FOR ALL