050116 bentobox

Japanese Culture | Hot Spots | Products | Food

May 2016

No.15 FREE www.bentoboxmag.ca

N O A I B H L S E A F FEAST

You’ll look scrumptious with these fake food accessories

SAKE-FOOD PAIRING

We show you how to be a sake connoisseur

FLAME-SEARED SUSHI

Miku is heating up Toronto’s dining scene

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Contents

May 2016 No.15

Food

Featured

04 The perfect accompaniment

12 Featured products

Sake is an ideal beverage for pairing with a variety of foods. And by following just a few tips, it’s easy to experiment with sake at your own dinner table.

Lifelike fake food isn’t just for restaurants— — it’s also the ultimate fashion statement.

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26 Local events Celebrate Japanese culture in your own backyard.

10 Tenderly torched From raw to just right: Miku is heating things up, bringing flame-seared gourmet eats and authentic artistry to Toronto’s sushi scene.

14 The mighty little bean

When it comes to relaxation, there’s nothing better than the Beads Sofa.

20 Only in Japan No need to be ashamed of your surgical mask: in Japan, these babies have multipurpose acceptance.

32 Beauty This soothing treatment—good for men and women—nourishes hair and even helps with headaches.

36 Exceptional café offerings Neo serves premium coffees with tempting savoury and sweet fare to match.

Culture

28 MUJI furniture pick

Japan’s favourite bar snack and diet food can keep you sober and healthy.

29 Hit the books This collection tests the imaginative borders of Japanese sci-fi and crime fiction.

Travel

30 Film focus

16 Featured destination: Nagasaki

A big, entertaining Japan-Poland coproduction with an impressive pedigree, great production values, charismatic performances and an important story to tell.

Out of the ashes, Nagasaki is reborn with vibrant history and delicious cuisine.

22 One-of-a-kind dining

34 Memoir

You’ll feast like a pirate king at this theme restaurant.

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Turn your outfit sunny sunny-side-up side up by donning one of these unique fake food accessories

Although Japanese funerals may seem different, the heart of the ritual is always the same: celebrating the lives of the ones we love.

Spiced to perfection and finished with a blowtorch— this is one hot sushi dish

38 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

Turn a new leaf for spring

twitter.com/bentoboxmag

Now that the seasons are changing and the world is slowly turning green, you may be ready for some changes, too. So with this issue, we’re making it easy to transform yourself in any way you choose.

Hoping to learn something new? How about becoming a sake connoisseur? To help out, we asked a sommelier to share his expertise in pairing sake with food (p. 04). Or if it’s your look that you’re hoping to change—have you considered adorning your body with fake food (p. 12)? We guarantee, no one will be able to ignore that spaghetti on your head. And when you’re having one of those days where you just don’t want to show your face, Japan’s fashionable surgical masks (p. 20) have you covered … literally.

Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio Writers Amanda Plyley, Amanda Taylor, Ariel Litteljohn, Georgi Videnov, James Heron, Jenny McKechnie, Junko Mita, M Crowson, Nina Lee, Sheena Kirkbride, Shelley Suzuki, Walter Muschenheim Designers Chiyako Mukai, Reiko Ema Illustrator Chieko Watanabe

If you prefer temporary flights of fancy, how about escaping into some of Japan’s best contemporary crime fiction (p. 29)? Or go ahead and release your inner swashbuckler at the restaurant where everyone gets to be a pirate for a day (p. 22). Whatever you choose, we hope you indulge your imagination this spring!

Photographers Kazu Maruyama, Mamoru Anzai, Mari Otsuka Production assistants Akane Ogiso, Atsuki Ikemori, Erika Nagano, Minkyung Kim, Saeko Ueno, Sakura Higa, Victoria Kim Publisher Kazu Maruyama

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FEA T URE

Sake: The perfect accompaniment

By Michael Tremblay

The versatility of sake and its dialogue with food Sake is an ideal beverage for pairing with a variety of foods.

And by following just a few tips, it’s easy to experiment with sake at your own dinner table.

There are few alcoholic beverages in the world that possess the versatility of sake. For starters, Japan’s rice-brewed national drink is available in a multitude of styles that encompass a wide range of profiles, from earthy, rich and complex to elegant, fruity and aromatic. Sake is also flexible in the range of temperatures at which it can be served (from 55°C to 5°C!), giving you even more possibilities in terms of its flavour profiles and the ways in which it can be drunk. Whether served alone, on the rocks, mixed in a cocktail or paired with food, sake has a chameleon-like quality. This is undoubtedly one of the reasons why it has grown in popularity in places like Toronto, a multicultural and multi-cuisine mecca where diners across the city are learning to appreciate sake’s understated ways.

When it comes to food pairings, sake tends to provide a supporting role to a meal and rarely overpowers even the most delicate of dishes—a concern that often limits wine-food pairings. Sake excels in integrating the many ingredients found in the Japanese kitchen, some of which may seem in conflict, and it effortlessly harmonizes the resulting flavours and textures that appear on your plate. For those looking to experience sake’s versatility, I’ve compiled some tips and tricks below that will enhance your next experience with sake and food.

Words of wisdom in the quest for the right sake Before you can narrow the field of sake offerings to the perfect food accompaniment, you first need to get a read on the words that pop up on a sake label.

A very versatile sake, designed for Honjozo complementing food. It can be served warm, at room temperature or chilled and is a great option if you are serving only one sake with a multitude of dishes. Food pairing: generally great with everything.

Full and richly flavoured sake that highJunmai lights the savoury nuances of the rice with which it is made. It generally has more umami and acidity than Honjozo. The profile can lean towards earthy tastes, even mushroom and broth. If you find “Kimoto” and “Yamahai” on the label, expect added umami, richness and

complexity in your glass. Junmai sake can be served at a multitude of temperatures. Food pairing: oily, rich, fatty dishes and grilled meats.

Fruity aromas are typical of this sake (Junmai) (think banana, melon and apple), as are Ginjo simple, elegant flavours. It has a lower acidity than a Junmai or Honjozo sake. Given the wine-like characteristics of these grades, this sake is generally best served slightly chilled. Food pairing: simple dishes are best, and foods with some acidity.

This is the pinnacle of sake. Its characDaiginjo teristics are similar to Ginjo sake except with a more refined palate. Food pairing: same as Ginjo, although this sake makes a great aperitif, as its delicate, simple flavours can be enjoyed on their own.

Creating the perfect sake-food pairing While sake is less likely than wine to cause disastrous pairings with food, understanding the basic profile of its grades and styles is a helpful start to achieving the perfect partnership. Generally, food- and wine-pairing rules can be applied to sake, with some additional factors to consider: Temperature A sake’s profile can drastically change at different serving temperatures. When a sake is chilled, the acidity and aromas are subdued, while bitterness is enhanced. Conversely, the acidity, umami and sweetness are enhanced when a sake is gently warmed. To match a dish with sake, find a serving temperature that coordinates with the sake.

For instance, rich, fatty dishes and meats can be tamed by gently warming a Junmai.

great with tart or acidic foods, like the vinegared rice in sushi or dishes with the tart citrus-soy sauce, ponzu. Slightly sweet sake will complement dishes that are slightly salty. With the exception of a few sake styles, “sweet” sake is not nearly as sweet as some wines can be.

Light versus full Like wine, light, delicate sake such as a Ginjo or Daiginjo will pair well with light, simple dishes.

Full-bodied and rich sake like a Junmai will stand up to just about everything else. A gently warmed Kimoto Junmai pairs well with braised pork belly.

Suggestions for sake and food enjoyment In addition to sake grades and styles, the glassware you use can alter sake’s aromatic properties and affect the way you taste it. Play around with different cups to see what suits your palate and platings.

To experience sake’s full range of versatility yourself, and to understand its unique dialogue with food, there is no better place than at Kampai Toronto, an annual event that is just around the corner. There, approximately 150 sake varieties and dishes from 12 restaurant partners can be simultaneously enjoyed. Or, if you prefer to experiment at home, invite your friends over and have a sake-pairing party, ensuring you have many foods on the table to try out with your sake. There is a wide range of grades and styles from which to choose in Ontario. During a night out, you can also have a memorable time experimenting with sake and food pairings by selecting a restaurant’s “sake flight.” Trying several different sake varieties side by side is a very enlightening way to see how sake behaves with different foods. Kampai!

Dry versus sweet While the range between sweet and dry sake doesn’t vary anywhere near that of wine, it can nonetheless affect food pairings. Dry sake will complement salty dishes by downplaying their saltiness while they bring out the sake’s subtle flavours. In addition, dry sake like a Junmai, with moderate to high acidity, can greatly complement fattier dishes like tempura or those with a cream base.

Sweet sake can be soft and slightly viscous and is www.bentoboxmag.ca

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Sample some of Toronto’s best sake-food pairings

ki modern japanese + bar はまちハラペーニョと 若竹鬼ころし純米大吟醸

Hamachi + Jalapeño

Wakatake “Onikoroshi”

From ki’s signature plates, the combination of creamy hamachi and zesty yuzu-soy sauce with jalapeño creates a bright, fresh flavour.

One of Japan’s most popular sakes, Wakatake “Onikoroshi” (Demon Slayer) has soft, honeydew melon flavours and a clean, dry finish.

This crisp sake has so much body that it can even “slay the demon”! Smooth and elegant, the Wakatake “Onikoroshi” Junmai Daiginjo is the best match for ki’s fresh, buttery hamachi dish, which features lightly torched hamachi accompanied by fresh ginger and yuzu-soy sauce. kijapanese.com

JaBistro 刺し身プラッターと坤滴

Sashimi Platter This omakase-style (or chef’s selection) sashimi platter comes in several sizes, from sampler ($30) to large ($100).

Daiginjo Konteki From one of Japan’s smallest breweries, this Daiginjo is made with Japan’s highest-quality rice and local Fushimi water.

Canada’s largest annual sake event, Kampai Toronto will showcase over 150 sake varieties from Japan. Whether you are new to sake or a sake enthusiast, this event offers extraordinary selections from top brewers of Japan and North America, paired with food from some of Toronto’s top Japanese and international restaurants.

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

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JaBistro recommends Daiginjo Konteki to pair with sashimi platters. With sweet aromas of cherry, mango, tropical fruit and powdered sugar, this flavourful sake from a small brewery in Kyoto matches well with clean fare like sashimi and shellfish. (Recommended by Kaita Okada, JaBistro) jabistro.com

Michael Tremblay Michael has trained with worldrenowned sake expert John Gauntner in both Tokyo and New York, and he is Ontario’s first Advanced Sake Professional.

Michael is also a certified International Kikisake-shi and holds the WSET Level 3 Award in Sake. He is dedicated to finding unique sakes so that others can enjoy them too.

Torontonians are lucky to have many fine restaurants that offer great varieties of sake along with delicious Japanese dishes. To gather inspiration for your own sake-food pairing experiments—or if you prefer to leave the preparation to the experts—try one (or all!) of these exceptional pairings.

Zakkushi Japanese Yakitori Izakaya プレミアムプラッターと獺祭50

Premium Set

Dassai 50

Comes with five skewers, including Wagyu beef, duck breast and free-range chicken. Limited quantities only!

Made from rice that’s been milled down to 50% of its original size, this Dassai 50 is one of the fruitiest sakes you can find in Toronto.

Dassai 50 Junmai Daiginjo is a well-balanced sake that can be paired with fish or meat. Zakkushi recommends pairing it with the Yakitori Premium Set. The richness of the Wagyu beef and tsukune chicken skewers complements the full-figured flavour of this sake. (Recommended by Kazunori Eguchi, Zakkushi) zakkushi.com

Kingyo Izakaya 石焼牛タンと金魚酒

Stone-Grilled Beef Tongue Served with a hot stone on your table. Enjoy with cut lemons as well as the coriander sauce and yuzu pepper that come on the side.

Kingyo Premium Reserve This Kingyo original sake is made specially in Fukushima Prefecture to match with all of Kingyo’s menu lineup.

Sizzle, sizzle, sizzle. Grilled tableside on a hot stone, this hands-on dish will be sure to entertain your party. To add some sweetness, pair it with Kingyo Premium Reserve

by Suehiro Brewery. Enjoy it warm, chilled or at room temperature! (Recommended by Sissi, Kingyo) kingyotoronto.ca

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[PR] Ryoji Ramen & Izakaya

Vol.12

Think you know tofu?

If you think of tofu as a shy and retiring ingredient, get ready to discover its bolder side.

Tofu. You might think you already know everything there is to know about it.

It’s straightforward, dependable. Some may even go so far as to call it bland.

But there’s a whole other side to tofu that you’ve never experienced.

At Ryoji Ramen and Izakaya there are several otsumami, or snacks, that showcase tofu’s diversity.

Ji-ma-mi Ji-ma-mi is a unique and deliciously nutty treat.

Fittingly, the term “ji-mami” means “peanuts” in the Ryukyuan language, which is spoken in the islands of Okinawa—the birthplace of Ryoji.

Tofuyo is a fermented tofu dish made by marinating dried, Okinawan-style tofu, orr shimadofu, in benikoji. It’s been described as “Japanese blue cheese,” but even if you don’t’t like blue cheese, don’t worry! Tofuyo actuallyy has an intense miso flavour. That’s because benikoji, like miso, is a fermented product. To make benikoji, rice is fermented using a fungus similar to what’s used with soybeanss to make miso, or even what’s used with rice to make sake. Indeed, you can taste a sake-like note in the tofuyo that really gives it a kick! Tofuyo’s cstrong taste makes it a perfect acd be companiment to sake, and it should nibbled just a tiny bit at a time in between sips. It is said that this distinctivee dish was considered a delicacy by Okinawan aristocracy during the Ryukyu dynasty.

With its sweet, mild flavour, ji-ma-mi showcases a whole other side of tofu. Although it resembles a silky tofu in consistency, it’s actually made with peanut milk and sweet potato starch, called imokuzu. In this recipe, which also comes from Okinawa, peanuts are pressed

Tofuyo Looking for a drink to wash down your tofuyo?

Also known as “island sake,” awamori is a distilled rice alcohol that’s unique to Okinawa. It makes the perfect accompaniment to this salty dish.

to extract a liquid with concentrated peanut flavour that is then mixed with the imokuzu to make a light, sticky cake. Ryoji’s ji-ma-mi—which comes from one of Ryoji’s sister restaurants, Ashibiuna in Okinawa—is made in-house every day and served with ginger and Ryoji’s original reduced soy sauce. Halfway between sweet and

salty, this delicious treat pairs wonderfully with a cold beer or other refreshing drink.

You might have thought that tofu was a bland personality who was all business, but now that you know he has a fun side, you’ll want to make him your new drinking buddy with these two snacks!

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

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Toronto’s latest hot spot

By Amanda By Ama Am mand nda Pl P Plyley lyley ey Restaurant

Tenderly torched From raw to just right: Miku is heating things up, bringing flame-seared gourmet eats and authentic artistry to Toronto’s sushi scene.

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Hungry for more? Let’s dig in!

Sushi with a twist Fresh fish gets a makeover at Miku, where they’ve perfected the flameseared aburi technique. This dish goes under the blowtorch after being topped with one of the restaurant’s signature sauces and a hint of spice.

Now that’s hot!

At the heart of Miku Toronto is ningen-mi, or the concept of finding joy by bringing joy to others— and that philosophy is apparent in everything from the custom-painted murals that grace the harbourfront hot spot’s walls to the artfully plated specialties prepared in its open kitchen.

With a family history in restaurants spanning several generations in Japan, owner Seigo Nakamura brought ht the business overr seas when he opened pened Miku’s first Canadian location in Vancouver in 2008.

008.

Named for Nakakamura’s daughter, r, Miku expanded to Toronto last fall and offers a unique delicacy for the city’s seafood lovers to enjoy: aburistyle sushi.

Partially torched, parr tially raw, paired with Miku’s secret sauce

and topped with a sliver of jalapeño, salmon oshi (meaning “pressed”) sushi is the restaurant’s signature offering and the head sushi chef’s favourite dish to prepare. A rare find in Toronto, aburi or “flame-seared” sushi adds a unique dimension to an already tasty culinary event. For the full aburi experience, Miku offers three kaiseki or multi-course menu options featuring chef specialties served on original, hand-crafted pottery from Japan Japan’s Kyushu region. And for those who prefer to savour their seafood cooked rather than raw raw, there is the chef de cuisine’s preferre ferred dish: the intricately prepared Kyoto Saik Saikyo-miso-baked sablefish.

Pull up a seat at the bar overlooking the kkitchen to catch of the torch in acsight o tion tion, or enjoy a taste of Miku’s extensive ssake collection on the outdoor patio this summer. Bring a friend and share tthe joy.

Coal Harbour Platter

Aburi Sashimi Selection

Featuring oysters, mussels, clams and jumbo prawns, this dish is the ultimate in harbourfront dining.

Sample a selection of aburi offerings, including wild salmon, bluefin tuna and Hokkaido scallops.

The dynamic duo Fired up!

Flame-seared sushi may seem like an oxymoron, but Miku swears by its signature style, explaining that the heat draws out the seafood’s complex flavours.

Chef de Cuisine Michael Acero and Head Sushi Chef Kazuki Uchigoshi have been creating culinary art together for years, from Miku Vancouver to its sister restaurant Minami and finally Miku Toronto.

They strive to share eye contact and a smile with each and every customer.

Miku Toronto www.mikutoronto.com TEL: 647-347-7347 105-10 Bay St., Toronto OPEN: Lunch: Daily 11:30 am–3 pm, Bar Bites 3 pm–5 pm Dinner: Sun–Thurs 5 pm–10 pm, Bar Bites 10 pm–Late Fri–Sat 5 pm–10:30 pm, Bar Bites 10:30 pm–Late

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Hot

Featured

in

Japan

PRODUCTS

Lifelike fake food is a century-old tradition in Japan that uses elite craftsmanship. And now it’s become the ultimate fashion accessory!

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EYE-CATCHING AND SWEET They look good enough to eat … and wear. These super-cute earrings will make you smile.

I know they look delicious, but don’t eat them! They’re not as edible as they seem. Who knew donuts, pudding and bananas could be so fashion-forward?

Pick your fave sweet treats and dangle them from your ears. These tiny earrings will bring you happy and sweet feelings! If you don’t have a sweet tooth, don’t worry. There is a variety of savoury fake food to choose from, too, including hamburgers, hotdogs and salami.

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Easily convert the back of the earrings Fish-hook earrings can be changed to screwback earrings—available in gold, silver or silicon for those with metal allergies.

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NOT JUST FOR BREAKFAST Show off your love of bacon, eggs and everything breakfast by adding a foodie touch to your outfit.

Tie clip

Hair accessory

Necklace

Love bacon? Love eggs? How about wearing both of them on your head as you start your day in a whole new way? Put your hair back with sizzling bacon and cheerful sunny-side-up or creamy scrambled eggs featuring ketchup, straight from the kitchen.

With these hair accessories, breakfast is no longer just for eating—it can also be the unique touch that completes your outfit. Best of all, they look almost as appetizing as the real thing.

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These fun bacon accessories are for everyone Even if you’re not the type to wear a hair accessory, you can still add a fun, breakfast-y twist to your outfit. Impress your boss and co-workers with this black-pepper bacon tie clip.

FROM SAUCY TO CHEESY

Express yourself using … noodles? Discover a new fashion trend with these remarkable and mouth-watering items.

Add this unusual item to your collection Hair accessories are the perfect way to glam up your regular look and change your mood. Have fun using this attention-grabbing barrette to make yourself truly stand out.

G Getting bored of your ordinary hairstyle? Are you looking for sometthing to capture attention? Then this selection of mouth-watering ffake food hairbands is definitely for you. The choice is yours: Japanese ssoba noodles with shiny eggs or Spaghetti Napolitano with delicious ttomato sauce. They will surely turn heads and make you the envy of aany room you set foot in.

More info M i f about these products

Fake Food Hatanaka | http://food.ii-fake.com www.bentoboxmag.ca

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Flavour of the month

By Sheena Kirkbride Ingredient

居酒屋では必ず頼んでしまう枝豆は、 食物繊維、鉄分、 ビタミン豊富な緑黄色野菜。 the pod. The harvest window for these beans is extremely narrow—within three to seven days of the plant’s 150-day growing period—and they only stay fresh for about a day before they begin to deteriorate. Most pods you’ll find contain only two to three beans because anything beyond that is considered to be inferior in taste and nutrition, which will be distributed too thinly within the pod.

Because of their rarity, edamame pods containing four beans are considered extremely lucky.

Edamame 枝豆

【えだまめ】

The mighty little bean Japan’s favourite bar snack and diet food can keep you sober and healthy.

Soybeans are the mainstay of Japanese cuisine and are transformed into a myriad of foods including soy sauce, miso and tofu. In fact, soybeans are such a versatile and central part of the food culture that it would be hard to go a day in Japan without consuming them in some shape or form—you may be surprised to even find them as an ingredient in a slice of cake! Among the various forms that soybeans can take, edamame is one of the purest ways you can savour the natural and rich flavour of the plant.

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A popular appetizer at Japanese restaurants in the West, edamame is made from young soybeans harvested before they mature. The earliest accounts of this dish in history date back to around 1275 A.D., in a written account of a Buddhist monk thanking a parishioner for the gift of edamame. Edamame literally translates to “branch bean,” because it was often sold with the beans still attached to their branches. You won’t find edamame attached to branches anymore, but the dish is still most commonly consumed with

Although they are the same plant, edamame and soybeans have different nutritional contents. One cup of edamame contains 376 calories, while a cup of soybeans has 830 calories. Each cup of edamame has 33 grams of protein, while soybeans have 68 grams of protein. Because of its lower calorie content, edamame is considered a great diet food and snack option. In Japan, edamame is often served in izakaya-style restaurants, much in the same way that peanuts are served in bars in Canada. Edamame is high in essential amino acids, such as vitamin B1 and vitamin C, which are huge aids in digesting alcohol and make it easier on your liver. Edamame is also rich in protein, dietary fibre and micronutrients.

Fresh edamame is difficult to come by in Canada, but luckily frozen edamame is readily available in most grocery stores these days. Because of the naturally nutty and rich flavour of edamame, you can enjoy this dish with minimal preparation.

Making edamame at home is as easy as tossing some beans in a pot of boiling water for about five minutes, and then running them under cold water to stop the cooking process. Toss them with a few pinches of salt and you have yourself a delicious and healthy snack. You can also get creative by adding garlic salt or other seasonings. Use your fingers to pinch the beans into your mouth and discard the empty pods.

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Featured destination

By Nina Lee Travel

日本の産業化を支えた発展の拠点、 長崎。 異国情緒あふれるスポットが れる。

Nagasaki Out of the ashes, Nagasaki is reborn with vibrant history and delicious cuisine.

Nagasaki is famous for tragedy, but the city was known for its history well before it was hit with an atomic bomb at the end of the Second World War. Nagasaki is a large city on the southern island of Kyushu, lying on a peninsula and enjoying subtropical temperatures throughout the year. It is about a two-hour drive from Fukuoka, or a 2.5hour ride by train from Hakata Station through scenic mountains, past bays and harbours. Since its near-complete destruction in 1945, Nagasaki has rebuilt itself with a firm grasp on its history as a trading port serving Portuguese explorers, Jesuits, and Dutch, British and Chinese traders, 16

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and looking forward to its future as a shipbuilding centre, while continuing to advocate for the importance of peace throughout the world. The city is home to many famous landmarks, from the Peace Park to Hollander Slopes, the Nakashima-gawa bridges to Glover Garden, and from Chinatown to Dutch theme parks.

Located near the hypocentre where the atomic bomb was dropped, the Peace Park is a serene memorial to the damage caused by the 1945 attack.

There are beautiful gardens and numerous statues advocating peace that were donated by countries

A place for remembrance and reflection

Nagasaki 【長崎】

Glover Garden, an open-air museum and regimes, many of which no longer exist: the USSR, the German Democratic Republic (East Germany) and Czechoslovakia, among many others. Towering 14 metres above the park is a statue whose hands point up towards the continuing threat of nuclear weapons and forward towards peace. Past the statues, there is a sombre monolith marking the point below the detonation of the bomb, where plaques explain the destruction caused by the bomb and its aftermath. Nearby stand the ruins of Urakami Cathedral. A short walk from the hypocentre brings us to Sannͻ Jinja, home to the one-legged torii and to two camphor trees that managed to survive the destruction of the bomb, a testament to the resilience of nature.

A medieval town with a European edge The city enjoys a long history beginning in the Middle Ages, when it was a small fishing village.

Portuguese explorers and traders began visiting the city in the 1500s and spread not only trade goods, but religion as well. Several churches were built, the largest being ͺura Cathedral (大浦天主 堂). After some time, British, Dutch and Chinese traders joined the Portuguese explorers and Jesuit missionaries. Eventually, the local daimyo (feudal lord), concerned about maintaining order, herded the foreigners into segregated areas, which are now known as Hollander Slope and Chinatown.

Today, you can walk along the Hollander (or Dutch) Slope with its cobblestone steps and ivycovered walls, and stroll past the ͺura Cathedral.

The people of Nagasaki once referred to all nonAsians as “Hollanders,” which afforded the area its name. The area was home to British, Dutch

and Portuguese immigrants during the 18th and 19th centuries, and the architecture reflects their heritage. Visit Glover Garden (グラバー園), where European-style homes built for foreign traders and diplomats were relocated after the Meiji Restoration. A day trip to the theme park Huis Ten Bosch is an interesting excursion that shows off the Japanese take on Dutch-style architecture.

Take a scenic walk along the Nakashima River (中 島川) and through the centre of town, where cafés and shops line the street. The river is known for its collection of ten 17th-century bridges, including the famous Megane-bashi Bridge (眼鏡橋), named for the way its reflection on the water makes it look like a pair of glasses. Watch koi swim past while you skip across the river on strategically placed stones.

During the summer, Hashima, or Gunkanjima (Battleship Island), is worth a visit. A small island abandoned in 1974, Hashima is now a ghost town. Take a ferry to the island, wander around the ruins of this former mining city and recreate scenes from James Bond’s Skyfall as you wish.

Note, hopping fences is strictly frowned upon.

Nagasaki is also home to many temples, several of which survived the atomic bombing at the end of the Second World War. Located atop a hill, Suwa Jinja (諏訪神社) is a shrine dedicated to Suwa-noKami, a spirit of valour and duty. The grounds are protected by statues of lion-dogs (Koma-Inu, 狛 犬) and water-sprite dogs (Kappa-Komainu, 河童 狛犬). Legends say that when you tie a piece of string or paper around their legs, they will give you strength to stop a bad behaviour (such as smoking). It is a popular spot for locals to meander around the grounds and walk their dogs. www.bentoboxmag.ca

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Nagasaki’s eats and treats

A visit to Nagasaki wouldn’t be complete without sampling the local cuisine!

Get a taste of the city’s trading-port origins in its unique, multicultural fare. And for those seeking omiyage (souvenirs), castella cakes are a popular choice to take home.

Food & souvenirs

S Satisfying the soul and the stomach th

Champon: Originally made for visiting students, i iti Chinese Chi t d t champon h iis a Chinese-style ramen comprised of seafood, pork, vegetables and ramen noodles in a chicken- and pork-based broth.

Castella: These honey cakes were originally made popular by Portuguese immigrants. They can feature extravagant decorations and are often flavoured with seasonal ingredients.

No far from Suwa Not Jinja are two faJin mous Buddhist Zen m temples, Sofuku-ji te and Toumeizan Koan fuku-ji, located on opfu posite sides of Kazagashira po Park. Sofuku-ji (崇福寺) was built in 1629 and Pa its architecture is inspired by the Ming dynasty.

Maso, the goddess of the sea, is enshrined in the temple, and it is a popular destination during the Obon festival (お盆) for Chinese expats living in Japan. The temple offers a simplified tea ceremony with traditional matcha and sweets.

The oldest ͺbaku Zen temple in Japan, Toumeizan Kofuku-ji (東明山興福寺), was built in 1620 for the Chinese sailors and merchants frequenting Nagasaki, and like Sofuku-ji it also features a Ming-dynasty-style red entrance gate.

With its coastal location and trading-port tradition, the cuisine from the city is representative of the city’s unique geography and its long-time visitors.

From castella, or Portuguese honey cakes, to sara udon and champon (traditional Chinese-style dishes comprised of seafood, pork and noodles), to karasumi, a type of salted fish roe similar to mentaiko, and toruko, or Turkish rice featuring a curried pork cutlet on spaghetti, Nagasaki offers dishes to entice anyone’s tastebuds.

All photos © (一社)長崎県観光連盟 長崎県企画振興部文化観光物産局観光振興課

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Cultural curiosity

By M Crowson Only in Japan

Go on with your mask self No need to be ashamed of your surgical mask: in Japan, these babies have multi-purpose acceptance. 機能性、着け心地、デザインと三拍子そろった日本のマスク。試してごらん∼。 masks made for hay fever began popping up about two decades ago and have contributed to the on-your-face trend. You can now buy masks in a variety of fashionable colours and designs, and thanks to production innovations they stand out slightly from your face, leaving your nostrils clear and your makeup flawless.

First-time tourists flying into Japan could well be faced with a terrifying sight: a gleaming, antiseptic airport terminal full of travellers softly shushing across immaculate floors, a thousand silent mouths covered by those hospital masks you’re used to seeing only on rare occasions, either cheerfully strapped to your dentist’s chit-chatty face or on the well-defined jaws of Grey’s Anatomy doctors. Certainly not on throngs of ordinary folks. But don’t worry, it’s not the zombie apocalypse—it’s just culture shock.

The everyday donning of surgical masks has a long history (it first took off during a 1918 pandemic of Spanish influenza), and over its lifespan has evolved to encompass a surprising number of uses. The most important use is also the most intuitive: the Japanese wear masks when they’re sick to avoid transmitting germs to others. Western cultures could learn a thing or two here, because the old cough-into-your-elbow trick doesn’t keep your snot and saliva from spraying unsuspecting bystanders. With a facemask, the Japanese keep contagious germs to themselves, which isn’t surprising, given that social and rela-

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tional consideration is a cornerstone of contemporary society. And the widespread use of masks during flu season means that it’s also totally appropriate to wear one as a preventative measure.

But read on, brave pioneer, because there is so much more to explore in the vast frontier of surgical masks. Not only do they help stop the spread of cold-and-flu diseases, these masks also keep you from freezing your face off during your winter commute. And as cold and flu season gives way to spring fever, the mask is a common transitional wardrobe piece, keeping citizens a little safer from allergy-triggering pollen. Specially constructed

Not that you have to wear makeup at all, because there’s also a craze for the da-te masuku, or the “just for show” mask, which is used to treat all kinds of mental rather than physical ailments. Like a psychological blanket for your face, masks are being used more and more for reasons that have nothing to do with communicable disease or environmental hazards. Need to run errands but don’t want to put on makeup? Meeting an obnoxious coworker and want to avoid getting caught in hour-long small talk? Want to escape into your own little bubble while packed, sardine-like, into a rushhour train? Not to worry, because from beauty enhancer to pop-up privacy chamber, masks have got you covered.

Learn the mask-wearing DOs and DON’Ts

JOIN THE MASQUERADE There are many ways to join in on Japan’s masked party. Just be sure to save face by following these three simple rules.

DO get your secret identity on.

DON’T borrow; buy your own.

Even if it’s “just for show,” you never know what germs might be lurking beneath a mask with mileage.

Have a YouTube-worthy talent but shy about making it public? Hide your face, but not your entertaining chops!

DO show off your fashion sense.

Try a colourful mask—you can take your pick of everything from hot pink polka dots to a kawaii panda face.

Illustrations by Chieko Watanabe

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One-of-a-kind dining

By Jenny McKechnie Restaurant in Tokyo

伝説を打ち立てた海賊王が演出するテーマレストラン。 あなたも海賊の一員に！

Eat like a pirate king Share in the riches of this dining experience!

If you’ve ever had the desire to hang out on a man-made island while dressed like a pirate, I know exactly where you need to go. The Odaiba region of Tokyo was originally built in the 1850s as part of Tokyo’s defense system.

Today, the artificially created isle is known as an entertainment hub, attracting visitors from all over the planet! And for visitors looking to take part in one of the more eccentric sides of Tokyo’s endless entertainment, Odaiba offers up a theme restaurant that will make even the most conservative traveller want to yell out, “Ahoy, matey!” Welcome to King of the Pirates.

The brainchild of Diamond Dining, experts in the world of Japan’s theme restaurants, King of the Pirates welcomes guests to a land of pirates and intrigue. The décor is captivating, as the interior is designed to look like the inside of a ship with 22

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dark wood, plush crimson fabrics and walls lined with maps and books. Its layout encourages the visitor to explore each area … but beware!

Naturally, exploring these waters can lead you right into the path of the occasional pirate (or possibly just restaurant staff decked out in headto-toe pirate regalia). For the adventurous guest, borrow some of the restaurant’s pirate garb for great photo ops … or just because you want to free your inner Captain Jack!

If you happen to be on board when the weather outside is beautiful, be sure to make your way to the ship’s deck (or “patio” for us landlubbers).

Being on Odaiba, King of the Pirates offers up a spectacular view from its patio, so grab a bite and a drink as you watch for approaching vessels.

to Timed the f e ei s h e s ! f

Set sail for a unique meal

Get your sea legs Impress your pirate hosts with these swashbuckling facts.

International Talk Like a Pirate Day is celebrated every year on September 19.

“Shiver me timbers!” is pirate lingo for, “Wow. I’m shocked.”

The pirate’s chosen way of getting rid of an enemy: an invitation to walk the plank!

“Ahoy, matey!” is a pleasant greeting meaning “hello,” so respond with equal politeness (or risk the plank!).

A landlubber is a person who doesn’t have much pirate knowledge. So, if you had to read this to find that out, you are in all likelihood a landlubber.

Speaking of food and drink, d i k one may wonder d what h t exactly a pirate is meant to eat. Well, wonder no longer. At King of the Pirates, each diner can have as much fun exploring the menu as they can exploring the “ship.” Should you decide to sip on a cocktail while perusing the food menu, choose from one of the many seafaring-themed drinks. If you’re hoping to woo a sailor, a good choice may be the “Passionate Royale,” but I leave that to you. As for the food: there are a variety of dishes to nibble on, or full-fledged meals to soak up your hunger. This being a pirate ship, the black squid curry is a popular menu choice, but other pirates may choose to sharpen their swords over dishes like the beef fillet. If you happen to stop in for a quick lunch, make sure to check out the lunch sets that come with salad and unlimited non-alcoholic drinks. Whatever it is that you choose to eat, save some room for

dessert—this pirate ship is known for its chocolate fountain and yummy ice-cream sundaes.

Even pirates need the occasional sweet.

Whether you are headed to King of the Pirates because you love theme restaurants, or because you have always confused when to say “Aye” and when to say “Arrr” on International Talk Like a Pirate Day (no, I did not make that day up), or just because you like the idea of sitting in a restaurant that replicates the interior of a boat on a man-made island (hmm…), this is definitely one stop that you should make time for. With friendly staff, a varied menu and eye-catching décor, King of the Pirates offers up an entertaining dining experience where nobody will leave via the plank!

King of the Pirates

Take Yurikamome from Shinbashi Station or Toyosu Station. The restaurant is located across from Yurikamome Daiba Station. www.diamond-dining.com/shops/kop-2 5F Aqua City Odaiba, 171 Daiba, Minato-ku, Tokyo TEL: 050-5877-9869 OPEN HOURS Mon–Fri: Lunch 11 am–3:30 pm, Dinner 5 pm–11 pm Sat, Sun & Holidays: Lunch 11 am–2:30 pm, Dinner 4 pm–11 pm

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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 hearts of lly by storm, is fina open! bol, Tokyo Tower, this Located in Japan’s iconic sym ions that theme park includes attract Luffy, Zoro, as h suc ters rac feature popular cha re.

Chopper and many mo NE PIECE” entertainment show with“O live a tch Wa ance! form by their per characters and be amazed and ks drin als, me us Plus, don’t miss the delicio aurant rest d me the E”PIEC NE desserts at the “O g around the shop and café. And enjoy lookin that will surely ds goo at limited-edition be the perfect souvenirs WER! from TOKYO ONE PIECE TO

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 May 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.

JTB International (Canada) Ltd. is the Canadian operating division of one of the world’s largest travel companies, JTB Corp., based in Japan. Through our Toronto office, we also operate a full-scale travel agency with an experienced and highly dedicated corporate travel division.

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What’s happening?

May 2016 Events 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 Copenhagenbased 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!

JCCC May Movie Night: I am a Monk

Anime North 2016 Canada’s premier fan-run anime convention Anime North is an anime convention located in Toronto, Canada, that celebrates anime, manga, music, games and all other forms of Japanese culture!

We will invite guests from Japan: Akiko Hasegawa (voice actress) and Victorian Maiden (lolita fashion label). Come join us as we celebrate our 20th year!

Friday, May 27–Sunday, May 29 | Friday only $35, Saturday only $45, Sunday only $35, Children between 6–13 are half price | Toronto Congress Centre (650 Dixon Rd., Toronto), International Plaza Hotel (655 Dixon Rd., Toronto) | More info: www.animenorth.com

Exhibitions A Third Gender: Beautiful Youths in Japanese Prints 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/exhibitions-galleries/ 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.

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Bayefsky/Inoue: Tattoo exhibition Wednesday, May 18–Sunday, August 7 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: 416-441-2345 > This show encourages looking at cultural contexts of Canada and Japan through the beauty and art of tattooing, and Japanese-style ink work.

Opening reception will be held on Thursday, May 19 at 7 pm. There will be a live tattooing event in late June by Japanese tattoo artist Maru from Hidden Door Studio. Stay tuned for further details!

Monday, May 9, 7 pm | $10 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: jftor.org/jccc-may-movie-night-i-am-a-monk > This is the story of Susumu, who inherits the mantle of the Abbot of a Buddhist temple after his grandfather passes away. The movie contains lots of heartwarming stories and humour. The director, Yukinori Makabe, will come to introduce the movie and take audience questions.

Toronto Japanese Film Festival Thursday, June 9–Thursday, June 23 | Single $12, 5–10 ticket passes available | Japanese Canadian Cultural Centre, Kobayashi Hall (6 Garamond Ct., Toronto) | More info: jccc.on.ca/tjff/ > Now in its fifth year, the Toronto Japanese Film Festival showcases the finest Japanese films that have been recognized for excellence by Japanese audiences and critics, international film festival audiences and the Japanese Film Academy.

Programming addresses popular genres such as historical (samurai) jidaigeki, contemporary dramas, comedies and action, literary adaptations, children’s, art-house and anime films.

Performances Hatsune Miku Expo 2016 Toronto

Film Hot Docs Canadian International Documentary Festival Until 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 festival

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 appear-

Where Canadians can go to celebrate Japanese culture

ance 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”!

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.

Nagata Shachu and Jiro Murayama

Saturday, May 14–Sunday, May 15 | Toronto Reference Library (789 Yonge St., Toronto) More info: torontocomics.com/about-tcaf/ > TCAF is a week-long celebration of comics and graphic novels and their creators, which culminates in a two-day exhibition and vendor fair featuring hundreds of comics creators from around the world. Other festival events include readings, interviews, panels, workshops, gallery shows, art installations and much more.

Saturday, June 4 | Adults $27–37, Seniors and Students $20 | Harbourfront Centre (235 Queens Quay W., Toronto) | More info: nagatashachu. com, www.harbourfrontcentre.com > Bamboo flute (shinobue) virtuoso Jiro Murayama, from Japan, will share the stage with the Japanese taiko group Nagata Shachu in a program of new works and traditional festival pieces. Murayama, who began his career with the renowned Kodo drummers, freely crosses over between the modern and traditional. He currently remains as the only original member of Tokyo Dageki Dan, a professional taiko group that formed in Tokyo in 1995. In addition to leading his own band, Lebun Kamuy, Murayama has recorded six CDs and written many instructional books for the shinobue.

This season finale promises to be an evening of soaring melodies and rapturous drumming.

Other The Toronto Comic Arts Festival 2016

Tiger Bamboo Festival Saturday, May 28–Sunday, May 29 Young Centre for the Performing Arts (50 Tank House Ln., Toronto) | More info: soulpepper.ca/ tigerbamboo Celebrate Asian Heritage Month. The festival is a mix of theatrical presentations, theatrical retelling of folktales, cabaret evenings and dramatic reading. You will listen to and see variety of stories.

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

12th Asian Community Games Weekends in June (4–5, 11–12, 18–19 and 25– 26) | Free to watch matches | Various locations throughout Toronto, Markham and Richmond Hill | More info: www.acgames.ca/home-asiancommunity-games > The annual Asian Community Games will be held over the weekends in June. Badminton, basketball, ten-pin bowling, cricket, fencing, golf, soccer, swimming, table tennis, taekwondo, track & field and volleyball tournaments are now open

for registration. All communities can participate.

Invite your friends and join the event!

YetiCon Friday, June 10–Sunday, June 12 | Early bird price until June 9 $45, At the door $25–$60 | Blue Mountain Resort, Collingwood, Ontario | More info: www.yeticon.org > An anime con in the Village at Blue Mountain Resort. Celebrated cosplayers host panels and judge the $3,000 cosplay competition. Photo ops and pool parties, workshops, gaming and ziplines, the activities are endless! All around you are the characters from your favourite anime series and movie superheroes. You can be one of them! Catch the Yeti Luxury Bus to Blue! Tickets available at Eventbrite.

Multicultural Canada Day 2016 Friday, July 1, 12 pm–9 pm | YongeDundas Square (1 Dundas St. E., Toronto) More info: cfactoronto.com > The annual Multicultural Canada Day Celebration at Yonge-Dundas Square is back. There will be live performances from around the world.

You will also enjoy the international arts, crafts and foods market. Come join and be a part of the “living flag”!

Mississauga Japan Festival Sunday, July 10 | Celebration Square (300 City Centre Dr., Mississauga) More info: www.japanfestivalmississauga.com > This event celebrates the 35th anniversary of Mississauga and Kariya becoming sister cities.

Enjoy food from popular Japanese restaurants, Japanese beverages, traditional Japanese music, performances and much more. As one of the highlights of the event, “Bon Odori” (traditional Japanese square dance) is scheduled to wrap up the event, with all participants, sponsors, visitors and performers being invited to join in and celebrate the day. Let’s enjoy this first-ever edition of the Mississauga Japan Festival!

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For relaxation, there’s nothing better than my Beads Sofa!

Dennis

MUJI Atrium Furniture Department Lead

The Beads Sofa is the first thing that I look for when I come home from work. I can’t wait to let all the weight of the day slide off as I sink into my softest, comfiest piece of furniture. Filled with thousands of fine beads wrapped in a supportive material that conforms to your body and makes you feel like you’re floating, the Beads Sofa helps you let go and enjoy your favorite pastime (I play video games on it!). I also like that it’s space-efficient: if you have a small space you can keep it vertical so it doesn’t take up much room.”

“

Made with super-fine 0.5-mm beads, the Beads Sofa wraps around you like a cloud and supports your body for maximum comfort while reading, watching TV or napping. And the fine-weave cover feels silky-soft against your skin.

It’s such a perfect addition to my living space!

Mihoko MUJI Canada Merchandising and Distribution Department Manager I keep my Beads Sofa in my living room, which I have turned into a contemplative space that’s great for reading or just taking a minute to breathe. With clean, modern lines and covers available in a variety of soothing colours, the Beads Sofa will enhance your space’s visual harmony, while its body-moulding softness will help you achieve inner peace. I love that it can be positioned two ways: depending on how much I want to relax, I can either sit or recline. The cover is very stretchy, too. It’s really good when you want to take a nap!”

“

For more information

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The Beads Sofa’s sturdy, flexible material conforms perfectly to your body while retaining its shape. It can be positioned horizontally or vertically, giving it double function as a chair or recliner and making it easy to store out of the way if you need more room.

7i wÌÌi`Ê i>`ÃÊ- v>Ê `Þ\Êf£xäÊ Well-fitted Beads Sofa Cover (Navy Denim/Hickory Denim/ Olive Drab Chino/Khaki Chino/ ÀiÞ i }iÉ >À Ê À Ü ®\Êf{x

MUJI Atrium

MUJI Square One

Atrium, 20 Dundas St. W., C-03, Toronto | TEL: 416-591-2233

Square One Shopping Centre, 100 City Centre Dr., Mississauga | TEL: 905-276-2737

Store Hours: Mon–Fri 10 am–8 pm ->ÌÊ£äÊ> qÇÊ« ÊUÊ-Õ Ê££Ê> qxÊ«

Store Hours: Mon–Fri 10 am–9 pm ->ÌÊ \ÎäÊ> q Ê« ÊUÊ-Õ Ê££Ê> qÇÊ«

Hit the books

By M Crowson Books

Get lost in a genre-bending crime spree

More edgy anthologies from

Haikasoru T Future is The JJapanese D Discover giant robots, a sentient web browser and nuclear b TTokyo in these 13 ffantasy and cyberpunk tales from and p aabout the Land of the Rising Sun. R

Hanzai Japan

by Haikasoru This book tests the imaginative borders surrounding literature of and about the country.

About the press

P Phantasm JJapan

With a small, elite list of award-winners, classics and new work by the hottest young writers, Haikasoru is the first imprint dedicated to bringing Japanese science fiction to America and beyond. Featuring the action of anime and the thoughtfulness of the best speculative fiction, Haikasoru aims to truly be the “high castle” of science fiction and fantasy.

When I was at the height of my teenage escapeinto-fictional-worlds phase, it was almost impossible to access real-time Japanese media.

Once I reached college I learned about classic authors like Mishima and Kawabata, of course, but I wanted to know what was happening in Japanese fiction of the moment. What are kids my age reading? I wondered. Luckily, my days of wistful wondering are long gone. Contemporary social media, small presses and online publications have given us unprecedented access to cutting-edge Japanese entertainment. In some cases, this process even has us expanding the definition of Japanese fiction. Hanzai Japan is one of those books. An anthology of contemporary crime fiction from and about Japan, this collection of short stories stretches the boundaries of genre, language and culture.

According to editors Nick Mamatas and Masumi Washington, “Hanzai Japan brings together West and East, SF/F and crime writers, to tell stories of crime with supernatural or science fictional elements.” These are not your typical crimes and criminals. Instead, the stories dart in and out of the shadowy corners of multiple genres, taking well-worn stories and canonical characters to risky and unexpected places. In one story, a serial killer turns his deadly avocation into a family affair, until he’s forced to do hard time … in Hell. In another,

futuristic Tokyo struggles to come to terms with a minority group of immigrant vampires, menial labourers who are suspiciously monitored by the human population. In yet another story, nothing— not even a techno-apocalypse—can stop a high school girl from performing with her cover band in the school festival. The anthology’s diversity goes beyond plot, however. The editors have collected Japanese writers in translation and placed them alongside Western writers who spin tales about Japan and the Japanese. The result is a wonderfully weird mix that ranges wildly, from high-brow literary writer Brian Evenson to genre writer Hiroshi Sakurazaka, whose novel All You Need Is Kill inspired Tom Cruise’s surprisingly enjoyable film adaptation, Edge of Tomorrow. The end result is a collection that redefines what we think of when we put “Japan” together with “crime writing.”

The press’s multicultural, multi-genre approach is reflected in the book’s title. Masumi Washington admits that, at first, it sounded odd to her Japanese ears, and the publisher’s sales team was unhappy with “hanzai” because it’s meaningless to most English readers. But the book teaches us that hanzai means “crime,” and it also puts the native word in a new context for Japanese readers. Washington even wonders if “hanzai,” like the term “emoji,” will one day be adopted into

Wrap yourself up in W a soul-searing bunny ccostume, a date with a ghost or the eerie possibility that Japan p iitself is nothing but a dream in these 13 sslipstream stories.

English. That’s the kind of future taking shape in Hanzai Japan.

With such a wide-ranging selection, the anthology appears to have something for every kind of crime junkie, so naturally the top stories will vary depending on the reader. Two of my favourites were Libby Cudmore’s “Rough Night in Little Toke” and Yumeaki Hirayama’s “Monologue of a Universal Transverse Mercator Projection.” In Cudmore’s story, a night of blackout-level drinking sets off a disturbing series of supernatural events for the bumbling narrator, who wakes up from a typical raucous night out with his misogynistic friend to find himself inked with a creepy new tattoo and the haunting ability to read minds. Hirayama’s story is told from the perspective of a sentient road map, the faithful servant to an ordinary taxi driver at the end of an uneventful career. One evening, as he’s nearing retirement, the driver picks up an especially difficult passenger. Feeling abused, the driver snaps, an impulsive act of violence that turns him to a twilight life of crime. As a witness and faithful servant, the map must act to protect his master from the consequences of his own actions.

While not all of the 17 stories shine with the same intensity, the anthology as a whole is a collection of fascinating worlds spun from the minds of witty and talented writers. www.bentoboxmag.ca

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Film focus

By James Heron Movie

The Schindler of Japan A big, entertaining Japan-Poland co-production with an impressive pedigree, great production values, charismatic performances and an important story to tell.

&(/" "' ( Persona Non Grata (2015) Directed by Cellin Gluck Screenplay by Tetsuro Kamata and Hiromichi Matsuo Starring Toshiaki Karasawa, Koyuki, Borys Szyc and Agnieszka Grochowska

©2015 “PERSONA NON GRATA” FILM PARTNERS

Chiune Sugihara, issuing transit visas against the orders of his government, saved 6,000 Jewish people from the Holocaust. His bravery cost him his career and very nearly his life. The film documents his courageous actions and some of the experiences that influenced them.

Cellin Gluck’s masterful biopic tells an extraordinary tale of courage and compassion

T

he year 2015 marked the 70th anniversary of the end of the Pacific War, and the output of the Japanese film industry certainly reflected this significant milestone. That output—including Haruhiko Arai’s When I Was Most Beautiful and Yoji Yamada’s Nagasaki: Memories of My Son—reflects the significant scars that conflict left on the Japanese psyche and the very complicated relationship Japan has with finding context for their part in that war.

Sugihara, often called the “Schindler of Japan,” was a Japanese vice-consul in Lithuania credited with saving 6,000 Jewish lives. He did this by issuing transit visas—against the orders of the Japanese government—that allowed stateless Jews to escape the Holocaust.

The film Chiune Sugihara (English title: Persona Non Grata) was directed by Cellin Gluck (Sideways, Oba: The Last Samurai), whose own Japanese-American/Jewish heritage makes him eminently qualified to tackle the subject.

Though these narratives are consistently anti-war, they do not focus on the merciless colonization of Asia by the Imperial Japanese war machine but rather on the desperation of innocent Japanese citizens in the closing months of the conflict. These are stories of loss, self-sacrifice and perseverance, often hinting at the rebirth of the country as a peaceful, prosperous nation. Even films like The Eternal Zero, often criticized as a rightist glorification of the kamikaze, is little more than the story of the senseless squandering of a generation’s sons for an unsavoury cause. In short, it is a genre in which heroes are in short supply. The story of Chiune Sugihara is a powerful exception to this rule.

The film opens in Manchuria. Sugihara (Toshiaki Karasawa), an expert in the Russian language and in diplomacy, is unwittingly pulled into a deceit allowing the Japanese military to take control of a strategic Soviet railroad. The scheme leads to the tragic machine-gunning of innocent victims. Labelled persona non grata, Sugihara is reassigned as a vice-consul in Lithuania.

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When Hitler and Stalin sign a non-aggression pact and the Soviets occupy Lithuania, it becomes clear that the local Jewish population is trapped and dangerously exposed to the Nazis. Hundreds gather at the consulate desperate for escape visas.

Sugihara, disgusted by his experience in Manchuria, and encouraged by his wife Yukiko (Koyuki),

decides to take decisive action. What follows—the exhaustive effort to sign every visa possible, subterfuge with the German, Soviet and Japanese authorities, and the ensuing collapse of Sugihara’s world and career—is riveting stuff, combining weighty moral issues with “Boys’ Own Adventure”-style heroics.

It is refreshing to see actor Karasawa breathe life into this iconic character; he is at once determined, conflicted and surprisingly suave. His mastery of English adds a sense of the genuine to his interactions with foreign characters, particularly his friendship with Polish intelligence officer Pesh (Borys Szyc). Japanese films targeting domestic audiences often stumble here, treating foreign characters and languages as window dressing.

This is not the case under Gluck’s assured direction.

Given its subject matter, Persona Non Grata can be forgiven for occasionally slipping into hagiography.

In the end, Gluck’s film is a big, stirring historical melodrama with an impressive pedigree, great production values and an important story to tell.

Persona Non Grata makes its Canadian premiere this June as part of the Toronto Japanese Film Festival.

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Styling tips

By Georgi Videnov Beauty

The definition of relaxation This soothing treatment— good for men and women— nourishes hair and even helps with headaches.

As I struggled to get off the overcrowded streetcar, I didn’t imagine that I would soon be fully immersed in a unique Head Spa experience at Tac-TiQ. This spacious Japanese salon on Bloor Street boasts friendly staff and a homey atmosphere with an abundance of natural light.

After changing into a bathrobe and a pair of slippers, I relaxed into a reclining chair, hearing the sound of gently crashing waves and dreamy piano music. Takako, one of Tac-TiQ’s Tokyotrained hairstylists, gave me the full Head Spa experience: it starts with an oil treatment—for cleansing the scalp—followed by shampooing, conditioning and massaging. Before I knew it, the 40-minute treatment had finished. I can’t wait until the next one.

ent

treatm p e e D

My hair has never felt so soft

The benefits of oiling One of the most effective hair treatments involves massaging the head with cleansing oil. It provides extra nourishment for the scalp and it gets rid of dry skin to prevent dandruff.

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Tac-TiQ Hair Salon 561 Bloor St. W., 2nd Floor, Toronto TEL: 647-961-0561 | tac-tiq.com | Open: Wed– -Õ Ê£äÊ> qÈ\ÎäÊ« ÊUÊ q/ÕiÃÊV Ãi`

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What to say at a convention nvention Anime conventions are an increasingly easingly popular way for anime/manga a fans to unite, discuss and appreciate anime/ nime North, manga. Conventions, like Anime also lets fans explore and express xpress their ge and culture. interest in Japanese language

Intermediate What kind of anime do you like?

At an anime convention you will see many cosplayers! Fans dress up as their favourite characters from manga, anime, video games and more. Te-form verb + mo iidesuka? is a polite way to ask permission.

どんなアニメが 好きですか？ Donna animega sukidesuka?

Beginner This is a good way to start a conversation. Donna (what kind) + noun ga sukidesuka is a versatile sentence when asking questions about what others like.

E.g.: Donna cosplay ga sukidesuka? (どんなコスプレが 好きですか？ What kind of cosplay do you like?)

After this, I intend to join the cosplay panel. この後、 コスプレの討論会に 参加するつもりです。

Such a nice cosplay!

May I take a photo? 素敵なコスプレですね！ 写真を撮ってもいいですか？ Sutekina kosupure desune!

Shasinwo tottemo iidesuka?

Konoato, kosupureno tȬronkaini sankasuru tsumoridesu.

Advanced Panels (tͻronkai, 討論会) allow you to discuss, debate, question and converse with other con-goers about various topics, such as cosplay, fashion and different animes or mangas. Dictionary-form verb + tsumori expresses your intention of doing something.

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

Illustration by HALMAN(http://k-pero.com/)

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Memoir ࡔ ࡕ ࠕ

By Shelley Suzuki

quit sounding like someone who’d had far too many shots of sake. It is alarmingly similar to the word gochisosamadesu, which you would say after a meal, roughly meaning, “Thank you for dinner.” I just thought, please, don’t let me make that mistake!

The thing that made me most worried, however, was the lineup to pay your respects and offer a pinch of incense to the Buddhist gods.

There is a specific order of bows and it differs between a Buddhist and Shinto ceremony. My friend just told me to follow and watch her. It was all very awkward but I managed to pull it off rather gracefully.

Illustration by Chieko Watanabe

The ceremony of mourning

Although Japanese funerals may seem different, the heart of the ritual is always the same: celebrating the lives of the ones we love.

This past month I lost a friend to cancer. She was my age. I met her in Japan and had many good times there with her and the group of friends we shared. Unfortunately, I could not attend her funeral as I now live in Edmonton. Another friend opened a Facebook page so we could post photos of her and so her family could see how important and precious she was to so many people. That became the place where I could celebrate her life.

I felt a little left out as I could not attend her service. I could not be there among the flowers and incense to listen to the Buddhist priest ring his chimes. I couldn’t listen to him chant for

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her soul to be at peace and wish her well on her next journey. I could not line up solemnly, grab a few grains of incense between my fingers, bring them to my forehead and sprinkle them on the tiny, smouldering embers before me. I had to pray for her in my own way.

I think about my time in Japan and the many funerals I did attend. There were far too many. The first funeral I attended was for a colleague from school. I was extremely nervous, as my Japanese skills were not yet existent. I also had no idea what to expect. First of all, the greeting you are supposed to say to the family of someone who has passed away is a tricky mouthful. I repeatedly practised the word, goshuushosamadesu, until I

I remember hearing a story about a famous TV entertainer from Africa who also was told to watch and follow at a Japanese funeral. He was standing behind his friend, so he could not see exactly what he was doing, and assumed that instead of bringing the incense to his forehead he was supposed to eat it. Which he did. Putting yourself into a new culture sometimes results in these unfortunate, but humorous situations.

It is with humour and smiles that I will remember my beautiful friend. She was a soul who went too early and left us wishing for more. No funeral, no matter how lovely, could ever take away the sadness or pain of losing a friend or loved one, but it helps to congregate in ceremony, to acknowledge our love. Rest in peace, my beautiful friend.

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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with red Shingen rodllsocaybkeean cream beans an

Staff

Exceptional CAFÉ OFFERINGS

One of Parallel the brews b Coffee y 49th Roaster s

Ariel Litteljohn

Ariel is often on the hun A t for tasty bites, whe w ther it be a flavourful tomato found at a local farmer’s mar ket, peppered pomfret at a restaurant in Mumbai or takoyaki devoured on a small street in Osa O ka. Her accompanim ents of choice are arr her husband, David, and their young dau d ughters, Freya and Lum en.

A premium selection of coffees with tempting savoury and sweet fare to match.

A

ttention to detail and design is evident in every aspect of Neo Coffee Bar— from the moment you set foot inside and are warmly greeted from the coffee counter, to the soft pendant lights and wood touches that help create a cosy atmosphere, to the cushy leather benches and made-in-Japan denim aprons and totes spotted throughout the café.

Bruce and Masashi are two of Neo’s owners.

Bruce oversees the brewing aspects of the operation, while Masashi is mostly responsible for the sweet and savoury creations. Masashi is a former pastry chef who, among many other things, has worked at Toronto’s famed Nadège bakery; Bruce, a U of T alumnus with a background in the arts, left his graduate studies to pursue his passion for coffee. He is also a podium winner in the “Canadian Latte Art” competition.

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Each month brings a rotation in the featured brews at Neo. This month, the feature is 49th Parallel, a B.C. company, with single-origin brews from Kenya, Honduras and Ethiopia. Neo strives to work only with roasters who do direct trade with the farmers. Pour-overs, unlike batch brews made for quick consumption, are brewed per serving to bring out the individual flavours of the coffee. Before the grounds are added, hot water is poured through the filter to create a seal and to remove any residual paper taste. Single-origin coffees are often less bitter and more flavourful than blends, and it is best to drink them with no accompaniments that might mask the delicate flavours. The perfect cup of coffee is a complex balance between the weight of the coffee and water, the temperature of the water and the output weight of the water, extracted to the ideal degree. The brew I’m offered, from

the Santa Barbara region of Honduras, has a slightly fruity taste.

And it’s not all about the coffee. Delicious sandwiches feature seasonal ingredients as well as bread from the fabulous Blackbird Baking Company. Among the baked goods, the roll cakes deserve a special mention. Delicate sponge cake, made in-house with organic flour and eggs, is rolled around various fillings such as roasted soybean cream and white chocolate. This treat makes the perfect end to a relaxing visit.

Neo Coffee Bar 161 Frederick St., Unit 100, Toronto | 647-348-8811 www.neocoffeebar.com "«i \Ê q À ÊÇÊ> qÇÊ« ÊUÊ->Ìq-Õ ÊnÊ> qxÊ«

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To make Maruko-chan’s face, mix in some mentsuyu (soup base) to colour the rice. Her hair, eyebrows, eyes and mouth are cut-out nori. Place boiled carrot slices on her cheeks.

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.

Cheese word-board: a message for your loved one! Cut out nori to make the message, then place it on sliced cheese.

Today’s tipicks

toothp Make edible a couple of ng yi fr ep by de s. They can le od spaghetti no s when er be used as fix es, such ec pi r ke ic th placing carrots d ile bo as the sliced, . ks ee on the ch

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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.

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