Japanese Culture | Hot Spots | Products | Food
Jun. 2016
No.16 FREE www.bentoboxmag.ca
Try our
TOP 4 tonkatsu dishes in Toronto
Tonkatsu Juicy meat, crunchy coating—this dish is comfort food at its finest REDISCOVER THE ART OF SUSHI
SEE THE SIGHTS IN YOKOHAMA
Toshi Ryoriten is a culinary adventure
Fabulous food and seaside charm
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Contents
JUNE 2016 No.16
Food
Featured
04 Juicy, crunchy & satisfying
10 Japan Festival Mississauga
Only a little over a century old, tonkatsu has become one of Japan’s most popular “Western-style” meals.
Enjoy a traditional Japanese summer festival with food and beverage booths, entertainment and stage performances.
08 Five senses of sushi Discover sushi all over again at Toshi Ryoriten, where world-class seafood is an immersive experience that engages all of your senses.
08
11 MUJI product picks On your feet all day? Or do you need to jazz up your backyard party? These products have you covered.
This restaurant offers a masterful selection of sushi, striking a delicate balance of flavours and textures
28 Local events 12 Slim for the summer Served on the rocks: Japan’s thinnest noodles promise to keep you cool in the hot, hot heat.
38 Be full and happy Exploring Manpuku, modern Japanese comfort food at its finest.
Celebrate Japanese culture in your own backyard.
Culture
32 Beauty
22 Only in Japan
With summer just around the corner, it’s time to glam up your nails! Add the perfect touch with Japanese nail art.
Purikura give you swoon-worthy selfies and group photos at the touch of your fingertips.
Travel
30 Film focus The fifth Toronto Japanese Film Festival is the biggest yet! Featuring 25 films along with some special guests.
18 Featured destination: Yokohama One hour from Tokyo, Japan’s secondlargest city is a haven by the bay.
34 On the ball Nippon olé! Over the past two decades, Japan’s men’s and women’s teams have become soccer powerhouses in Asia.
24 One-of-a-kind dining Burlesque Tokyo is a pub experience that’s not for the faint of heart!
36 Memoir
38
On special occasions and ordinary days alike, there’s no shortage of Japanese sweet treats to enjoy.
Served fresh, warm and delicious, both chewy and crisp, this takoyaki is sure to satisfy your belly
Join the conversation on Facebook and Twitter
EDITOR’S NOTE
Nina Hoeschele
facebook.com/bentoboxmag
Ode to Japanese-Canadian friendship Why do we make this little Japanese magazine here in Canada? There are many great reasons, but one is that our countries have a lot in common—from our cold winters and beautiful fall foliage to our strong belief in politeness. And collaboration between the two often yields great results.
twitter.com/bentoboxmag Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio
Take tonkatsu (p. 04), for instance. This panko-crusted, deep-fried pork cutlet was born when a Japanese chef decided to experiment with a Western-inspired meal. Even better—to complete the circle—we can now sample tonkatsu at many restaurants in Toronto (see p. 06).
Writers Amanda Plyley, Amanda Taylor, Ariel Litteljohn, D’arcy Mulligan,
How else can you celebrate the friendship between our nations? Try planning a visit to the inaugural edition of the Japan Festival Mississauga (p. 10), or take a night out at the Toronto Japanese Film Festival (p. 30). Or partake in some of the many Japanese crafts in the city, from traditional Japanese street food (p. 38) to contemporary Japanese nail art (p. 32). When it comes to Japanese-Canadian celebration, this city is your kaki. (That means “oyster”—incidentally, see p. 08 on where to eat some of those!)
Designers Chiyako Mukai, Reiko Ema Illustrator Chieko Watanabe
James Heron, Jenny McKechnie, M Crowson, Nina Lee, Ria Kim, Sheena Kirkbride, Shelley Suzuki, Walter Muschenheim
Photographers Kazu Maruyama, Mamoru Anzai, Mari Otsuka Production assistants Akane Ogiso, Erika Nagano, Hitomi Kibe, Minkyung Kim, Saeko Ueno, Sakura Higa, Yuki Yonetani Publisher Kazu Maruyama
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e Featur
JUICY,
By Ariel Litteljohn
CRUNCHY & C S SATISFYING Deep-fried Dee D De e ee epep p-fr fri rried rie ied ie ed pork por po ork o rk cutlets rk ccut cu utlets served sserv se e errv rv ve ed with ed wit wi ith th sa ssauce, sauce a au uce uc ce, e, ri rrice ice and cabbage are among an an nd d ca ccab ab ab bb bag ba age a g ge e ar a re am re a mo m mong ong on Japan’s most Jap Ja apa pan an’s ’s mo m os ost st loved lov lo ove ov ved ed comfort co co om mfo mfo for ort rt foods. foo fo oods od o ds. ds. ds s. Konnichiwa Japanese Restaurant’s Tonkatsu Set comes with a generous portion of juicy pork loin. No wonder so many customers become regulars at this humble and cosy Japanese restaurant.
panko batter Made by baking crustless Japanese-style white bread (shokupan) using an electric current, then grinding it into coarse flakes, panko absorbs little oil during cooking and stays crisp and light.
Ton
Only a little over a century old, Japan’s most popular
Tonkatsu is a popular deep-fried, panko-crusted pork cutlet—most often fillet or loin—served with shredded cabbage and rice. The pork is most often served thinly sliced, ready to be devoured with your chopsticks. Rice is usually served on the side and sauces are mandatory. The world has Chef Motojiro Kida to thank for “discovering” tonkatsu. Pork became very 04
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popular in Japan at the end of the 19th century, and Chef Kida had the idea to cook this newly popular Western food (yoshoku) in the style of traditional Japanese tempura. After playing around with different crusts, Chef Kida decided to try covering the various cuts of pork in Japanese breadcrumbs—panko—which stay crisp when deep-fried, absorbing minimal oil in the deep-frying process. Chef Kida first
introduced this dish at his Tokyo restaurant, Rengatei (which is still serving up tonkatsu to this day), and by the early 1900s had settled on what he believed was the perfect match for the pork cutlet: sliced raw cabbage and Japanese Worcestershire sauce. The craze caught on, and soon many Tokyo restaurants were serving up this hot new dish, which had by then been named “tonkatsu,” short for
Tenderloin Since tonkatsu is such a simple dish, it relies heavily on premium cuts of meat. You want a tender cut of pork (ton), marbled with fat. Loin and rib chops are both good options.
Karashi mustard This hot Japanese mustard (much hotter than English mustard!) is ground from a blend of pure mustard seeds, without additives such as flour or vinegar. The powder is then mixed with hot water to work it into a thick paste.
Tonkatsu sauce
katsu
Tonkats sauce is a thick and sweet Tonkatsu J ttake on Worcestershire sauce. It Japanese is also sometimes called “bulldog sauce” in reference to Bull Dog, one of the first companies to manufacture it. Purées of apples and tomatoes are behind the sweet taste.
tonkatsu has become one of “Western-style” meals. tonkatsuletu—literally “pork cutlet.” Chefs and home cooks celebrated this dish, which gained popularity as comfort food at its best, and particularly creative chefs have come up with various versions of this dish over the years. As is the case with many Japanese foods, there are restaurants specializing in cooking and serving tonkatsu. Wako and Maisen are two
such restaurants, and are almost worth the trip to Japan just to visit (especially if you are a hardcore tonkatsu fan!). A few notes for home cooks: since tonkatsu is a simple dish with few ingredients, you want to make sure the ingredients you use are high-quality. So, splurge on a nicely marbled cut of pork and make certain your cabbage is
as crunchy as possible (if preparing at home, this can be achieved by soaking the sliced cabbage in ice-cold water before serving). Other ingredients are flour, egg, panko, oil, tonkatsu sauce, salt and pepper. One of the tricks for achieving great tonkatsu is to double fry the pork. Deep-frying a second time leads to supreme crispiness on the outside and juicy, moist meat on the inside. Ahhhh! www.bentoboxmag.ca
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Pork Ten derloin Katsu
Mr. Tonkatsu House-made panko is the key to the crispiness The golden-brown panko coating the juicy meat is made fresh every morning. Enjoy the outer crispness and inner tenderness with original tonkatsu sauce made with more than 25 ingredients. With all this yumminess and a bowl of soba on the side, it’s a steal at $14.50! 520 Bloor St. W., Toronto | 416-537-9000 www.mrtonkatsu.com œ˜q/Â…Ă•Ă€ĂƒĂŠÂŁÂŁ\ÎäÊ>“qĂ“\Îäʍ“]ĂŠ{\Îäʍ“q£äʍ“ÊÊUĂŠĂŠ Ă€Âˆq->ĂŒĂŠÂŁÂŁ\ÎäÊ>“q£äʍ“ÊÊ Sun 11:30 am–9 pm
㠨ん Tonk
Katsu Curry
Kaiju Toronto Two Japanese dishes make the perfect match Katsu Curry, a combination of tonkatsu and Japanese curry, is one of the most popular pork cutlet dishes in Japan. Brian, Kaiju’s owner, uses high-quality ingredients to achieve perfectly crispy tonkatsu. The dish is completed with Japanese curry that takes Brian two days to prepare. /Â…iĂŠ-Â…ÂœÂŤĂƒĂŠ>ĂŒĂŠ Ă•Ă€>]ʛxÂŁĂŠ ÂœĂœiÀÊ œœ`ĂŠ ÂœĂ•Ă€ĂŒ]ĂŠĂŽn{ĂŠ9œ˜}iĂŠ-ĂŒÂ°]ĂŠ/ÂœĂ€ÂœÂ˜ĂŒÂœĂŠ Ăˆ{LJÇ{nÂ‡ĂˆĂŽĂŽnĂŠNĂŠĂœĂœĂœÂ°ÂŽ>ˆÂ?Ă•ĂŒÂœĂ€ÂœÂ˜ĂŒÂœÂ°Vœ“ œ˜q Ă€ÂˆĂŠÂŁÂŁĂŠ>“qnʍ“ÊUĂŠ->ĂŒĂŠÂŁĂ“ĂŠÂŤÂ“qnʍ“ÊUĂŠ-Ă•Â˜ĂŠVÂ?ÂœĂƒi`
TONKATSU ACCOMPANIMENTS— daikon oroshi
SESAME & tonkatsu sauce
Lemon & salt
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ă€?ăƒŹăƒ˘ăƒłă ¨ĺĄŠă€‘
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ÂœĂ€ĂŠ>Â˜ĂŠ>``i`ĂŠ`iÂŤĂŒÂ…ĂŠÂœvĂŠy>Ă›ÂœĂ•Ă€]ĂŠ ĂƒÂœÂ“iĂŠÂŤiÂœÂŤÂ?iĂŠi˜Â?ÂœĂžĂŠ>``ˆ˜}ĂŠ}Ă€ÂœĂ•Â˜`ĂŠ ĂƒiĂƒ>“iĂŠĂƒii`ĂƒĂŠÂĂœÂ…ÂˆĂŒiĂŠÂœĂ€ĂŠLÂ?>VÂŽÂŽĂŠÂœĂ€ĂŠ }Ă€>ĂŒi`ĂŠĂƒiĂƒ>“iĂŠĂŒÂœĂŠĂŒÂ…iÂˆĂ€ĂŠ tonkatsu sauce.
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on D u s t Ka
Konnichiwa Pork cutlet bowl, a true taste of Japan “Nothing special” is what Chef Matsuyama of Konnichiwa says. But once you try their Katsu Don, you’ll beg to differ. Tasting just like the tonkatsu served in Japan, this Katsu Don is one of the popular menu items at this long-established Japanese restaurant.
かつ katsu
31 Baldwin St., Toronto | 416-593-8538 | konnichiwa.ca Mon–Sat: Lunch 11:30 am–2:30 pm, Dinner 5 pm–9:30 pm Sun closed
ner n i D u s Tonkat
Fune
Japanese Restaurant A substantial dinner that’s ideal for hungry foodies This established sushi restaurant offers a juicy tonkatsu plate featuring about 10 oz. of pork loin that is cooked to perfection—and, yes, you can ask for a takeout container to bring some home. Customized for Canadian diners, this dish has everything you’re looking for. 100 Simcoe St., Toronto | 416-599-3868 | funerestaurant.com Mon–Fri: Lunch 11:30 am–2:30 pm, Dinner 5 pm–close Sat–Sun 5 pm–close
FROM CLASSIC TO CONTEMPORARY Miso Katsu 【味 かつ】 Used in place of the classic tonkatsu sauce, and originating from miso-loving Nagoya, miso tonkatsu dipping sauce is lightly sweet and well balanced.
WORCES TERSHIRE SAUCE
ume shiso
【ウスターソース】
【梅シソ】
Japanese-style Worcestershire sauce, unlike its original British cousin, is made using purées of fruits and vegetables rather than fermented anchovies.
This recipe is light and perfect for summer. Pickled plum (umeboshi) and shiso are smeared on the pork before the pork is coated with flour, egg and panko and deep-fried to perfection.
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To T Toronto’s oro ronto’’ss latest latteest hot la hot sspot ho pot
By Walter Muschenheim Restaurant
Five senses of sushi Discover sushi all over again at Toshi Ryoriten, where world-class seafood is an immersive experience that engages all of your senses.
08
Now ope n
Hungry for more? Let’s dig in!
Walking into Toshi Ryoriten, you are instantly transported away from the busy Richmond Hill street where it is located. Decorated with warm wood and cool stone elements, the minimalist dining room at Chef Toshi’s newly opened restaurant is a calm, welcoming oasis.
A trip for your tastebuds Go on a culinary adventure with this delicious menu! You’ll find traditional Japanese dishes like uni (sea urchin) and fusion dishes like decadent foie gras.
The clean, meditative lines of the dining room are only accented by two vintage boat frames hanging on the wall and a traditional Japanese screen, making you feel like you’ve gone on a trip to small seaside town. After 16 years on King Street West at Toshi Sushi, Chef Toshi wanted to create a space where people could leave the bustle of the street behind and really appreciate all the sensations of their meal. “I wanted to make a place where people could take
their time.” All of the sushi at Toshi Ryoriten is prepared by Chef Toshi, who oversees every service, putting his focus and attention into every piece of sushi that arrives at your table. Fish is delivered fresh from Tokyo, including several varieties that are renowned in Japan, from toro, or tuna belly, to shima aji (skipjack) and kanpachi (amberjack). The careful balance of textures— chopped toro and green onion, pearly rice, firm shima aji, crunchy cucumber—is as impressive as the delicate flavours. Be sure to make a reservation, as tables at this hot spot are in high demand. We recommend asking for a seat at the bar, where Chef Toshi will personally serve you your sushi as it’s made.
Sunomono
Kaki fry
This artfully arranged cucumber salad is bursting with fresh, vibrant flavour complemented by more subtle, smoky notes.
The deep-fried, breaded oyster, or kaki, comes out piping hot. It’s crunchy, tender and juicy all at the same time.
Sushi sage Ocean flavours
Take a course in sushi! The prix-fixe sushi courses will introduce you to masterfully executed selections like shima aji, prized in Japan for its firm, velvety texture and delicate flavour.
Sea urchin has a creamy, salty taste similar to crab and a mousse-like texture. The bright red roe pops in your mouth with a burst of sea brine.
Chef Toshi has been making sushi for over three decades and has become a fixture in the Toronto culinary scene. He honed his craft at pre-eminent Toronto sushi restaurant Kaji before striking out to start his own restaurant, Toshi Sushi, on King Street West. After 16 years, he has embarked on a new project: Toshi Ryoriten.
Toshi Ryoriten www.toshiryoriten.com TEL: 905-737-1125 1380 Major Mackenzie Dr. E, Richmond Hill OPEN: Lunch: Tues–Fri 11:30 am–3 pm ÊÊÊÊÊÊÊÊÊÊ iÀ\Ê/ÕiÃq-Õ ÊxÊ« q£ä\ÎäÊ« ÊUÊ ÊV Ãi`
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Fun and unusual additions to your cocktail or barbecue party! I really like the design of this glass: it fits nicely in the hand when it’s picked up, and the placement of your mouth when taking a sip is very comfortable. I use the soda glasses daily and I save the wine glasses for special occasions! When serving drinks in these glasses, the Ice Ball Maker provides a great final touch. The balls take time to melt due to their shape, which doesn’t dilute your drinks. You can even get creative with them, such as swapping water for fruit juice to add a burst of extra flavour to your drinks.”
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/> >Ã MUJI Canada Business Development Manager These crystal soda and wine glasses are sturdy, but feel very delicate on your lips, and they emit a nice sparkle. And the Ice Ball Maker is an unusual take on ice cubes that adds an esthetic touch to your drinks.
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So soft, it’s like “walking on clouds”!
MUJI sneakers are unisex and come in a variety of stylish, natural colours that can easily match your wardrobe. They are made of soft, breathable cotton and are water repellent—great for rainy days! 7>ÌiÀÊ,i«i i ÌÊ ÌÌ Ê- i> iÀÃ\Êà âiÊ ÓÓÊx®ÊÌ ÊÓ Ê °xÉ£ä®ÊÜ Ìi]ÊL >V ]Ê`>À Ê >ÛÞ]ÊÀi`]Ê}Àii Ê > Ê> `Ê ÛiÊLÀ Ü ®Ê f{x°ää
ÀÀ> i MUJI Atrium Assistant Store Manager As someone who is on her feet for more than eight hours a day, I think these MUJI sneakers are some of the softest and most comfortable shoes I’ve ever worn. Designed with a special cushion that targets the pressure points of the foot, I find them very light on the heels and toes. They make you feel like you can be on your feet forever. They’re definitely my favourite pair of shoes and worth the investment!”
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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«
Celebrating the 35th Sister City Anniversary
Japan Festival Mississauga 2016 This festival is an inaugural extravaganza of Japanese culture! Enjoy a traditional Japanese Summer Festival with food and beverage booths, entertainment and stage performances. All ages are welcome.
Mississauga, Canada Kariya City, Japan Mississauga’s symbolic “Marilyn Monroe” towers condominium
Square One Shopping Centre
Hurontario St.
Mississauga Celebration Square Burnhamthorpe Rd. W.
Kariya Park
Experience “Wa,” true Japan
Duke of York Blvd.
Kariya City and Mississauga began their sister-city relationship on July 7, 1981. Since then, both cities have contributed to each other by exchanging ambassadors to further welcome each other’s cultures and build the relationship. In Mississauga, July 7 is designated “Kariya Day” and “Kariya Park” has been officially opened. Fittingly, there is also a park named “Mississauga Park” in Kariya. This year is a big milestone: the 35th anniversary between these two sister cities. To celebrate, Mississauga is holding an exciting Japanese Festival for the first time ever. This special event promises to promote the friendship between Japan and Canada and help it grow even closer.
Introducing Japanese food and culture
Civic Centre
Family Area The event will feature popular Japanese food and drink booths, entertainment and performances on the stage. Watch demonstrations of Japanese Budo, tea ceremony and flower arrangement, and try making your own bento (lunch box) and onigiri (rice balls)! One of the highlights of the event will be Bon Odori (traditional Japanese square dance), which wraps up the festival.
Living Arts Dr.
Sister cities celebrating their 35th anniversary
Kariya’s Mando (paper lantern) Festival
Exhibition Area City Centre Dr..
Alcohol Booth
Central Library
Lawn
Food Vendor Area
Main Stage Burnhamthorpe Rd. W.
Mark your calendar: Sunday, July 10! The Japan Festival Mississauga 2016 will be held on July 10, from 12 pm to 8 pm. The event venue is Celebration Square, located in the heart of downtown Mississauga (300 City Centre Dr.). Families, friends, seniors and groups of all ages, please come and enjoy this amazingly fun event. For more information, visit www.japanfestivalmississauga.com Mississauga Friendship Association
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Flavour of the month
By Amanda Plyley Ingredient
のど越し良く、温冷・和洋どんな味にも 合う理想の麺。 as gifts among the wealthy following a labourintensive creation process. Comprised of wheat flour, water and salt, the dough used to make the noodles would find itself being stamped on by feet and then pulled out by hand into long, thin ropes. Coated in oil, the ropes would then be stretched with sticks until they resembled wispy threads, ready to be cut, dried and packaged. The process took several days; in modern-day Japan machines have largely taken over the practice, but some old-school noodle-makers are still hard at work—and charging a premium for their handmade creations.
SĿmen 素麺
【そうめん】
Slim for the summer Served on the rocks: Japan’s thinnest noodles promise to keep you cool in the hot, hot heat. The sun is out, the sky is clear, the air is heating up and the summer weather we’ve been waiting for is finally upon us. With June comes the promise of warmer weather, days spent outdoors and, inevitably, the need to cool down. Luckily there’s a particular dish that is made for days like this—and it comes on a bed of ice.
are impressively thin, much slimmer than their culinary cousin, udon, and rivalling even the thinnest of noodles, vermicelli. At the height of summer— when it becomes difficult to imagine eating a hot, robust meal—sͻmen offer the perfect reprieve: a light, refreshing meal or snack to comfortably fill you up and effectively cool you down.
Nearly everyone who has delved into Japanese cuisine has encountered sͻmen. Versatile as a main or side dish, sͻmen are wheat-based noodles, milky white in colour and firm yet slippery in texture. Just over a millimetre in diameter, they
The first documentation of these ultra-thin noodles dates back to the Nara period (710–794 AD) and hints at their rich history. Considered a delicacy, sͻmen were typically enjoyed by Japan’s aristocracy on special occasions and given
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If there is a particular day of summer that is closely tied to sͻmen, it’s Tanabata (literally “the seventh day of the seventh month”). Depending on whether one follows the Gregorian or lunar calendar, this could mean the seventh day of either July or August, but no matter—it’s a day (and night) to celebrate the stars. Legend has it that star-crossed lovers separated by the Milky Way are reunited for a single night on Tanabata, and since sͻmen are said to resemble both the Milky Way and connecting threads, the super-slim noodles are considered an ideal dish for the occasion. There are plenty of ways to enjoy sͻmen. You can try it in its traditional embodiment as hiyashi sͻmen, chilled on a bed of ice and served with yakumi (mixed garnishes) and tsuyu (lightly flavoured dipping sauce). On a cool summer night, combine the noodles with miso soup to make sͻmen misoshiru, a regional specialty. Or give these slippery fellas a go in their most entertaining form: nagashi sͻmen. Test your dexterity by visiting a restaurant that stretches a bamboo flume of cold water across the length of the room and slides the noodles down the flume. Catch as many as you can with your chopsticks and enjoy a cool, refreshing slurp.
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[PR] Ryoji Ramen & Izakaya
Vol.13
Mixing it up with
Champru Ryoji Ramen & Izakaya offers two versions of this characteristic Okinawan dish. Champru, meaning “mixed up” or “stirred together,” is the name of an iconic Okinawan dish made with tofu, bean sprouts and pork. And with its vibrant mix of influences, it’s also seen as a description of Okinawan culture. Lying below the southernmost tip of Japan in the middle of the
East China Sea, Okinawa has long drawn inspiration from its position as a crossroads. There, you can find influences from the local traditional Ryˊkyˊ culture, as well as the many different cultures tha that have visited Okinawa’s shores, from Chinese, Japanese and Sou Southeast Asian too North American. If North America ca is a cultural melting pot, then hen Okinawa m must be a champru: pru: a toasty-hot stir-fry. toasty-h
Tofu Champru This warm and savoury stir-fry is Okinawan comfort food.
In th the tradition of mixing it Goya melon is crisp, up, Ryoji has two different fresh and bitter, bringing tak takes on this dish: h: savoury depth to this dish. O Okinawa Tofu Champru aand, for the more re adventuroous, the quintessential Okinawan dish: Goya Champru vegetables a delicious grilled flavour. Tasty with bitter goya melon. and satisfying, it’s a warm, fresh and healthy take on comfort food. At Ryoji, the Okinawa Tofu Champru is made with hearty Ryoji’s Goya Champru is a remix of the Okisstir-fried Okinawan tofu, crisp nawa Tofu Champru that adds egg and fine be bean sprouts, garlicky nira slices of crisp goya melon—a bitter melon with lee leeks and rich, savoury slices of unusual spiky skin that is a hallmark of Okipork belly all topped with smoky nawan cooking. The bitter goya melon balances bo bonito flakes. Unlike other tofu the charbroiled flavor of the tofu with a nice va varieties, Okinawa tofu is firm crunch and mild bite. aand can stand up to stir-frying w without crumbling. The OkiWhether you go with the “original” or the “rena nawa tofu arrives in the form mix,” you’re sure to love this traditional dish of piping hot steaks, and cookthat embodies Okinawa’s exciting blend of culing aat high heat gives the tofu and tural influences.
Ryoji Ramen & Izakaya 690 College St., Toronto | TEL . 416-533-8083
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Goya Champru
H r e ea r t fr y ÛY eshi & ng ng mj
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G O
N I H O N G O
Warm
Intermediate
Beginner
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Advanced
it up?
Ȟɘȵġ
ȞɣȽȱɝ
G O Let's
llearn earn
What to say at a Japanese convenience store
N I H O N G O
easy JJapanese apanese
Warm
There is no shortage of convenience stores in Japan. Not only are they abundant, but the number of things that can be accomplished at a convenience store in Japan astonishes visitors.
Intermediate Where is the nearest convenience store?
一番近いコンビニは どこですか? Ichiban chikai konbiniwa dokodesuka?
Beginner Ichiban (一番), literally meaning “number one,“ can be paired with an adjective to mean “most“ or “-est.“ E.g.: Ichiban ͻkii (the biggest), ichiban oishii (the most delicious), ichiban kirei (the prettiest), ichiban hayai (the fastest).
Substitute bentͻ (弁当) in this sentence with any of these nouns. E.g.: onigiri (おにぎり rice ball), takarakuji (宝くじ lottery ticket), nanika (何か something). Plain verb + tameni (ために) applies a purpose to an action. E.g.: Shashinwo toru tameni (写真を撮るために in order to take a photo).
Japanese convenience stores are the best as far as the array of items sold.
商品の多さという点から考えると、 日本のコンビニが一番です。 I’m going to go to the convenience store to buy a boxed lunch. Why don’t we go together?
ShȬhinnoȬsa toiutenkara kangaeruto, nihonno konbiniga ichibandesu.
弁当を買うためにコンビニへ 行きます。一緒に行きませんか? BentȬwo kautameni konbinie ikimasu. Isshoni ikimasenka?
Advanced Noun + toiutenkara kangaeruto (という点から考え ると) indicates the speaker’s point of view from a specified standpoint. E.g.: Benrisa toiutenkara kangaeruto (便利さという点から考えると from the standpoint of convenience).
Compiled by Calvin Sage and Kozumi Miya-Woolford. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | principal@tjls.ca
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Illustration by Reiko Ema
it up?
Featured destination
By Amanda Taylor Travel
東京からのアクセス抜群！ 開港150年の歴史を持つ、 エキゾチックな港町。 © leungchopan / Shutterstock.com
Yokohama
One hour from Tokyo, Japan’s second-largest city is a haven by the bay.
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The harbour of the future Minato Mirai, meaning “the harbour of the future” in English, is a district in Yokohama Bay featuring a wealth of entertainment such as shopping plazas, museums, and the rides and attractions of Cosmoworld amusement park. It’s characterized by tall skyscrapers right along the water and the iconic Cosmoworld Ferris Wheel. Once the world’s biggest clock, this giant Ferris wheel illuminates the night sky in flashing rainbow colours and has become a symbol
©JNTO
Once a sleepy village by the sea, since the end of Japan’s isolation Yokohama has grown into a bustling international port, but the city still retains its seaside charm. The breezy boardwalks of Yokohama’s Minato Mirai district are perfect for charming strolls by the water as the seagulls call above, and foodies will be spoiled for choice by the endless spread of restaurants in Yokohama’s famous Chinatown. Combined with the assortment of shops and museums to explore, Yokohama gives nearby Tokyo some heavy competition.
Sights, shopping and unique attractions
Yokohama 【横浜】
©JPRichard / Shutterstock.com
of Yokohama. Minato Mirai can be accessed through Minato Mirai Station or Sakuragicho Station. Cosmoworld’s romantic atmosphere, especially once the sun sets and the rides light up, has it pegged as a date spot. Couples flock to this amusement park in the heart of Minato Mirai to ride the 115-metre-high Ferris wheel, which gives riders a bird’s-eye view of the sparkling sea and city below. However, there are other rides for the thrill-seekers out there, like the diving coaster that snakes around the park. There is also a kiddie area for families. When it comes to shopping, you could spend a whole day browsing the options in Minato Mirai alone. Queen’s Square and Landmark Plaza are great for checking out the latest Japanese fashion brands, but for something more offbeat head to the Red Brick Warehouses. These two warehouses have been renovated since the early days of Japan’s expansion. They now house shops and boardwalk cafés opening onto a gorgeous view of the sea and Minato Mirai skyline. The plaza between the two buildings hosts cultural festivals and exhibitions throughout the year. It’s the perfect place for souvenir shopping, as among these shops you can find one-of-a-kind handmade crafts and jewelry. But for a truly unique souvenir, head to the Cupnoodles Museum, where you can mix up your own cupnoodle flavour to take home. Just make sure to give yourself plenty of time, as the line for the personal cupnoodles can be long, especially
on a holiday. At just ¥310 (about $3.50) for entry and ¥1,000 (about $12) to make your own noodles, it’s an inexpensive way to experience one of the hallmarks of modern Japanese culture.
Take a tourist bus through town
And speaking of noodles, don’t miss out on the Shin-Yokohama Ramen Museum. This museum is built to mimic the classic style of the ‘50s in Japan. Though ramen originated in China, it’s now one of the most popular comfort foods in Japan, and the Japanese have given it their own classic spin. The Ramen Museum features a collection of restaurants selling different types of Ramen from all over the country. Be sure to order the mini bowls so you’ll have lots of room to sample as many of the unique regional recipes as possible. The ShinYokohama Ramen Museum can be reached from Shin Yokohama Station.
Yamashita Park and Chinatown Both Yamashita Park and Yokohama’s famous Chinatown are a short walk from MotomachiChukagai Station. The vast green spaces and seaside promenade of Yamashita Park attract many visitors looking to spend a relaxing sunny afternoon. The nearby Marine Tower, built to celebrate the 100th anniversary of the opening of Yokohama port, is 106 metres tall and features a 360-degree observation deck. You can see all the way to Mt. Fuji on a clear day, and at night visitors can enjoy a breathtaking view of Minato Mirai and the Yokohama Bay.
You’ll know you’ve arrived in Yokohama’s Chinatown by the elaborate Chinese-style gates at the entrance. The Chinatown in Yokohama is the biggest in Asia, and it’s packed with shops and restaurants serving up Chinese cuisine with a Japanese twist. It’s the place to get some of Japan’s best nikuman—large, fluffy steamed buns filled with juicy pork. Shumai, savoury pork dumplings, are another popular dish, often served with spicy mustard. And don’t leave without sampling the famous Peking duck. Before taking a trip to Chinatown it’s best to do some research and find out which restaurants are most popular, as they’re not all created equal. One well-known spot is Shatenki 2, which specializes in Chinese rice porridge. www.bentoboxmag.ca
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Yokohama’s eats and treats
© Korkusung / Shutterstock.com
One of Yokohama’s biggest draws is the fabulous food, especially the Chinese cuisine. Boasting the biggest Chinatown in Asia, Yokohama offers a plethora of Chinese and Chinese-inspired dishes, from down-home comfort food to high-end delicacies.
Food & souvenirs
Yokohama Bay cruising and stunning Sankeien ©ACworks Co.,Ltd.
©ACworks Co.,Ltd.
Shumai: These soft dumplings, also known as one of the staples of dim sum, are often filled with juicy, garlicky ground beef, chicken or shrimp. They go great with spicy mustard. Nikuman: The larger cousin of shumai, nikuman are fluffy buns usually stuffed with meat and vegetables. Though you’ll find them at any convenience store in Japan, the best are served up in Yokohama’s Chinatown.
While the view of Yokohama Bay is gorgeous on land, it’s even better right on the water. Many companies offer day or night cruises. The perfect end to a day in Yokohama is a cruise at sunset as you take in the glittering Minato Mirai skyline from the deck of a cruise boat. A jacket is mandatory as the open air, while refreshing, can also be chilly as the sun goes down. Beautiful Sankeien Garden, commissioned by silk trader Sankei Hara, opened to the residents of Yokohama in 1904. It’s slightly off the beaten path, requiring a bus ride from Yokohama Station, but it’s well worth the short journey. This sprawling garden features 175 square metres of tranquil ponds, streams and lovely strolling paths. It’s also the site of many traditional Japanese structures designated as Important National Cultural properties which Sankei Hara imported from all over Japan. The best times to visit are during cherry blossom season, when delicate pink petals dust the trees and the ponds, or during autumn once the leaves turn and the garden comes alive with colour. From a tiny fishing village to the second-largest city in Japan, Yokohama has grown into a cosmopolitan metropolis with an iconic culture all its own.
All photos courtesy of Yokohama Convention & Visitors Bureau unless otherwise noted
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Cultural curiosity
By M Crowson Only in Japan
Join the club Purikura give you swoon-worthy selfies and group photos at the touch of your fingertips. 社会現象ともなった プリクラ 。根強い人気の理由は追加されていく新機能。 Remember the photo booth, that quaint old machine with just enough room for two people to take a series of wallet-sized black and whites? Aside from the occasional nostalgic standby, or the hipstercool throwback, these babies have gone by the wayside—and it’s no surprise. In our increasingly digital lives we have instant access to image sharing via all kinds of social media platforms. So is the physical photo dead? Not in Japan, where purikura are the reigning print kings. Purikura are high-tech, high-fashion photo booths that rake in an estimated $63 million a year. A popular phenomenon since the mid-90s, purikura first appeared in arcade centres. Instead of getting automatically printed, passport-style photos, customers could add cute borders to the photos, which were printed on glossy paper with adhesive backing. The sticker pics became a huge hit when mega boy band SMAP gave copies out to their fans, igniting a trend that’s still going strong today. Now you can experience purikura—a nickname derived from Print Club (Purinto Kurabu), the earliest brand of photo
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stickers—in the traditional arcade setting, at some karaoke booths or at a Purikura Mecca (プリクラのメッカ). The most sophisticated locations include multiple booths with all kinds of specialty functions and even optional costumes to wear while you’re snapping away. Most purikura cost around ¥400 (about $4.50) for a variety sheet, perfect for sharing with your friends. That’s important, because purikura are all about having fun with a group. While the earliest purikura were pretty basic, today’s booths are known for their high-
quality images, studiolevel lighting and sophisticated editing options. They tend to provide variations on the airbrushed photo finish: softening fine lines, brightening skin tones and even widening eyes (sometimes to frightening, glittery proportions!). You can take photos from a variety of different angles ranging from up close to full body, and some booths even have a legslimming function to give you that thigh gap you’ve only ever seen in magazines. All this editing happens in the rakugaki (落書き) corner: after you’ve taken and selected your favourite photos in the privacy of the photo booth, you have a limited amount of time to edit your images before they’re finalized and printed. Not only can you transform yourself and your friends into modern-day models, you can also add background and foreground details, scribble your names, add digital stamps ... the sky’s the limit! It’s the perfect souvenir for anyone who travels to Japan, and a must for long-term or permanent residents.
Learn the proper photo booth etiquette
BE YOUR OWN PAPARAZZI Are you ready to get studio quality out of a five-foot-wide space? Great! Here are some tips to get the most out of your purikura adventures.
DO use the extra functions when you edit purikura.
Gentlemen, DON’T go alone.
Cover yourself in stamps, scribble your name or give your friends bunny ears. It’s up to you!
In order to fend off creepers, guys aren’t allowed in booths unless they’re accompanied by one or more ladies.
DO strike a pose!
Embrace your inner cuteness by giving your purikura screen the peace sign or delicately framing your face with your hands. Illustrations by Chieko Watanabe
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One-of-a-kind dining
By Jenny McKechnie Restaurant in Tokyo
限界ぎりぎりでファンを魅了する、セクシーで ちょっと過激なレストラン。
Dance the night away A pub experience that’s not for the faint of heart! Japan is a place known for its extraordinary dining experiences. From the purposefully creepy to the stunningly beautiful, this country has truly mastered the theme restaurant. If you happen to be a foodie-adventurer who is more interested in the show than the food, we have just the spot for you! Let the sights and sounds of Burlesque Tokyo dazzle you. Inspired by a film that flaunted the burlesque scene, Burlesque Tokyo provides a pub-style atmosphere where the dancers are the main spectacle. Strutting their stuff on stage, wrapped around poles and even floating in the Jacuzzi bar, the women who work at Burlesque Tokyo are all performers. Visitors can watch their acts, including the Japanese-inspired Oiran show (in which performers wear traditional courtesan costumes), or spend some time chatting with the staff (hang out by the Jacuzzi bar and you may learn a Japanese word or two!). Although sometimes risqué 24
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(hey, it is a burlesque show after all!), the performances never fail to impress and may even get the heart rate going…. Expect an invite to join in on the dance party—and you may find yourself as one of Burlesque Tokyo’s main attractions!
r Dinne and a ! show
If you want to show your appreciation to the performers, trade in your yen for Burlesque Tokyo’s RION currency and hand it over during the show. Keep in mind that, despite the sexy dances and revealing outfits (think minimal material and undergarments that would curl my grandmother’s hair), this is not a strip club. So, if that’s what you’re looking for, look elsewhere. Don’t expect anybody to bare it all here! Given the high-energy pace of Burlesque Tokyo, you won’t be able to just show up and get a seat. Burlesque Tokyo is a popular venue for locals and
Putting a spin on “dinner theatre”
Curtain call Here are some facts to chit-chat about while you wait for the show The word burlesque comes from the Italian word burla, meaning a joke. Historically, burlesque shows included singing, comedy sketches and magic shows, among other forms of entertainment, and usually ended with wrestlers or a dancer—oh my!
for ht l e u F r nig you out travellers alike, so plan ahead d and d make k a reservation. Shows are held three times per day with the doors opening for the first show at 6:30 pm. For the second show, you can arrive at 9 pm with the show beginning 20 minutes later. The last show of the evening opens at 11 pm, with a start time of 11:20 pm. When it comes time for some food and drinks, keep in mind that you’ll be paying more for the entertainment than you are for the nosh. Fortunately, Burlesque Tokyo offers a number of set prices to choose from. The “Regular Plan,” at a cost of ¥5,400 (about $65 for us Canadians), allows the guest to enjoy the show for two hours while sipping on one drink. Visitors in groups of women only can get a one-drink plan for just ¥3,240 (about $38). If you’re feeling more adventurous, you may want to try the “Super Exciting Plan,” which at ¥6,480 (about $77) provides better seating, a drink option and 10 RION dollars to
Burlesque Tokyo is located in Tokyo’s Roppongi District. Roppongi is known for housing the embassies of a number of countries, while also being popular for its nightlife and clubs.
h i ti l ith a B l show your appreciation, along with Burlesque Tokyo souvenir to take home. If you want ages, to indulge in a few more beverages, -can-drink consider adding the all-you-can-drink option at an additional ¥1,620. ment Now, with all of this excitement sider going on around you, consider calling ahead to reserve your very own bento box so that you can keep up your caloric intake (for thiss option, ve some add another ¥1,080) and have extra fuel to dance off! So, if you’re in the mood for some light fare and a fun night out with friends, be sure to check out Burlesque Tokyo. okyo. rted, It may not be for the faint-hearted, but it is certainly for the adventurnturous tourist looking for another great experience in a fantastic city!
Looking for something to do before the show? Check out one of the many art galleries located in Roppongi!
Burlesque Tokyo
A one-minute walk from Exit 7, Roppongi Station on the Toei-Oedo Line, or a three-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line. burlesque-roppongi.com b TTEL.: 03-6447-2037 7F Urban Bldg., 7-13-2 Roppongi, 7 Minato-ku, Tokyo M O OPEN HOURS Daily 6:30 pm–1 am Da Show times at 7:20 pm, 9:20 pm, 11:20 pm Sh
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Kyoto Uji
Walking & Tea Ceremony Tour
1 Visit and enjoy picturesque views around Uji Bridge and World Heritage Site Byodo-in Temple. 2 Enjoy visiting Byodo-in Temple, more beautiful than ever after restoration. 3 Experience an authentic tea ceremony here in Uji, the town famous for its tea.
TOUR BASIC INFORMATION Departure city: Kyoto Visits: Kyoto Uji Duration: approx. 4 hours English-speaking guide, other admission fees and transportation costs included in the tour.
PRICE
110
CAD $
*Price is valid for the month of June 2016 *Price may fluctuate due to change in exchange rate.
Reservations can be made by either telephone or email. Please contact JTB International (Canada) Ltd. at Phone: 416-367-5824 | Toll-free: 1-800-268-5942 | Email: jtbtoronto@jtbi.com | Website: www.jtb.ca
I T I N E R A RY 8:40 Depart from New Miyako Hotel
Byodo-in Temple Nakanoshima Park
Proceed to Kyoto Station on foot.
Kyoto Station–Uji Station JR Special Rapid Service or Local Train Service (non-reserved seat).
HOW TO PURCHASE
Enjoy a walk around the park which is built on a sandbar located in the middle of the river.
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min
Uji Bridge Uji Bridge is thought to have been originally built sometime in the 7th century and is among the oldest bridges in Japan. The small area of the bridge known as San-no-ma offers beautiful views.
Tea Ceremony Experience at Taiho-an 20 Enjoy a simple tea ceremony experience at an authentic tea house.
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Built near the end of the Heian period, this temple houses a Buddha statue and other images, and is surrounded by a beautiful garden. The temple is registered on the World Heritage List as part of the Historic Monuments of Ancient Kyoto. The image of this temple’s Phoenix Hall is featured on the ¥10 coin.
min
.
min
Uji Station–Kyoto Station JR Special Rapid Service or Local Train Service (non-reserved seat).
12:15–12:45
20
min
Kyoto Station
Please proceed to your next destination on your own after the tour.
*This tour uses public transportation. Seating is non-reserved. Please note that you may be unable to sit down. *This is a walking tour, not a bus tour. Please wear shoes and clothes which are easy to walk in.
All photos ©JNTO
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com www.bentoboxmag.ca
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What’s happening?
June 2016 Events 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
Natsu Matsuri and Obon Festival The traditional summer festivities of Natsu Matsuri and Obon Festival will also be celebrating Tanabata! The JCCC invites everyone to enjoy a lively festival atmosphere with games, great food and spectacular performances. Many community organizations, including the NJCC and the Toronto Buddhist Temple, come together to make this a unique event. Weather permitting, the event takes place outside in the parking lot, or in the Kobayashi Hall. Mark your calendars now! Everyone is welcome and admission is free! Saturday, July 9 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: www.jccc.on.ca
Exhibitions Bayefsky/Inoue: Tattoo exhibition Until 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. There will be a live tattooing event on Saturday, June 18 by Japanese tattoo artist Maru from Hidden Door Studio.
> A night of great Toronto solo performances. Five 20-minute sets by five creative Toronto performers—Heidi Chan (musician who plays Asian flutes, percussion and electronics), Kayla Grant (multidisciplinary artist), Aki Takahashi (Japanese shamisen player and folk singer who studied traditional folk music in Kyoto), Nicole Rampersaud (trumpet player and composer) and Xuan Ye (Toronto-based artist and performer whose practices span/integrate music, performing and visual arts). With your ticket, you have the choice of either attending the performance or watching in the comfort of your home via a live-stream link on YouTube.
Other
Performances Saturday, June 4 | Adults $27–37, Seniors and Students $20 | Harbourfront Centre (235 Queens Quay W., Toronto) | More info: nagatashachu.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.
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 > The annual Asian Community Games will be held over the weekends in June. Matches include badminton, basketball, ten-pin bowling, cricket, fencing, golf, soccer, swimming, table tennis, taekwondo, track & field and volleyball.
Solonation Saturday, June 25, 8 pm | $10 | Array Space (155 Walnut Ave., Toronto) | More info: solonation. audiopollination.ca 28
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J-Town Sidewalk Sale Third weekends in June, July and August, and Saturday, September 10–Sunday, September 11 | J-Town (3160 Steeles Ave. E., Markham) | More info: 905-944-9669 > J-Town will host sidewalk sales for all things Japanese. Get cookies, jams, cupcakes, Japanese foods, clothing, books and more.
Reiyacon Saturday, June 11, 10 am–11:59 pm | US$20–$60 Holiday Inn Rochester Downtown (70 State St., Rochester, New York, United States) More info: www.reiyacon.com > Reiyacon is an educational non-profit whose mission is to promote the appreciation of cosplay, performance, photography and Asian culture. Designed around creating the best possible experience for cosplayers, anime fans, gaming geeks, comic lovers and otakus alike, their goal is to make Reiyacon the convention that everyone wants to attend.
The Stop’s Night Market 12th Asian Community Games
Nagata Shachu and Jiro Murayama
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”!
YetiCon Friday, June 10–Sunday, June 12 | Early bird price until June 9 $45, At the door $25–$60 | Blue
Tuesday, June 14–Wednesday, June 15, 7 pm– 11 pm | $100 | 158 Sterling Rd., Toronto More info: nightmarket.thestop.org > This event features more than 70 chefs, 20 local beverage vendors and 35 one-of-a-kind food carts created by local designers. This year, the Onigiri Society in Tokyo will debut in Canada by launching two original Canadian onigiri at the event. These original onigiri were created in collaboration with a popular onigiri takeaway café in Toronto, Abokichi. The tickets for this event have sold out every year since the event first launched in 2012, so get your ticket early!
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The fifth Toronto Japanese Film Festival is the biggest yet! A machine-gun-wielding high school girl-yakuza boss? Time-travelling samurai? Sexual awakening in the final devastating days of WWII Tokyo? The true story of “the Japanese Schindler”? A goldfish girl seducing a dying novelist? These can mean only one thing: the Toronto Japanese Film Festival is back. Now in its fifth year, the TJFF has grown into the largest Japanese film festival in North America. This year’s festival will be held from June 9 to 23 and will feature 25 films including many international, North American and Canadian premieres—along with special guests, receptions, musical performances and speaker sessions. Here are some highlights.
Bitter Honey ޤࠇࠊߩⱣޣ Gakuryu Ishii’s playfully surrealistic and gorgeously photographed literary fantasy is based on poet and novelist Saisei Muro’s 1959 masterpiece. A dying novelist is visited by a manic pixie girl—actually a goldfish in human form—who vies for his romantic attention with the ghost of his past lover and a young war widow. This willfully opaque but nevertheless engaging and breathtakingly beautiful contemplation on sex, death and literature is like nothing you have ever seen. Friday, June 17, 7 pm | International Premiere Starring Ren Osugi, Fumi Nikaido, Maki Yoko, Kengo Kora, Masatoshi Nagase *Contains scenes of violence and/or sexuality. Admittance restricted to 18+
nce rforma Live pe
Koto goes contemporary The screening will be preceded by a short performance by musical group The Jessica Stuart Few. This internationally touring folk-jazz-pop trio offer an unprecedented take on the Japanese koto along with exceptional guitar work, innovative songwriting and a vocal sensibility reminiscent of Joni Mitchell.
Parasyte ޣነ↢ޤ Humankind is threatened with extinction by an alien invasion of cannibalistic parasites. When high school student Shinichi is attacked, he is able to fight off the parasite before it takes over his brain but not before his right hand is inhabited. He and the parasite, nicknamed Migi (Righty), develop an unusual friendship and together try to save the human race. The new film from the director of The Eternal Zero is a big-budget sci-fi thriller with humour, an all-star cast and some mind-blowing special effects. Saturday, June 18, 7 pm Canadian Premiere Starring Shota Sometani, Eri Fukatsu, Sadao Abe, Ai Hashimoto, Kazuki Kitamura, Tadanobu Asano
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n stratio Demon
Creating a soundscape The screening will be preceded by a soundeffects demonstration by Goro Koyama, an internationally acclaimed Foley artist who has contributed the soundscapes to films by Terrence Malik, Tim Burton, David O. Russell, Wes Anderson, David Cronenberg and the Coen Brothers.
Nagasaki—Memories of My Son ‍ޣ‏ᲣߣἾߖߍ‍ޤ‏ On August 9, 1948, Nobuko, a midwife in Nagasaki, mourns the loss of her son from the atomic bomb that was dropped three years earlier. Returning home one day, she is stunned to ďŹ nd his ghost waiting for her. This ghostly visit helps Nobuko comes to terms with her loss. This ďŹ lm is Yoji Yamada’s heartbreakingly beautiful study of war, love and family.
Opening night reception Before the screening, enjoy some tasty Japanese food and light refreshments. A Japanese sake and beer bar will be set up for opening night ticket holders. Thursday, June 9, 7:30 pm North American Premiere Starring Sayuri Yoshinaga, Kazunari Ninomiya, Haru Kuroki, Tadanobu Asano
Sing My Life
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Nobuo Mizuta’s charming remake of Hwang Dong-hyuk’s Korean box-ofďŹ ce smash tells the story of Katsu, a cantankerous and sharp-tongued 73-year-old woman who feels she missed out on life because she had to raise her daughter alone. Entering a mysterious photo studio, she ďŹ nds that in a ash (literally) she is reborn in the body of a 20-year-old girl. She decides to pursue her lifelong dream of becoming a singer and to repair her relationship with her daughter. A heartfelt fantasy ďŹ lm full of comedy, drama, family and song. Wednesday, June 22, 7 pm International Premiere Starring Mikako Tabe, Mitsuko Basho, Satomi Kobayashi, Jun Kaname, Takumi Kitamura
/ ĂŠĂƒVÂ…i`Ă•Â?i All screenings will take place at the Kobayashi Hall at the Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto). The JCCC also features an art gallery, the Moriyama Nikkei Heritage Centre and two state-of-the-art martial arts dojos, so there is lots to do and see between screenings. Sushi will be on sale before screenings with sake available on select evenings. For tickets, call 416-441-2345 or visit www.torontojff.com. /ˆVÂŽiĂŒĂŠÂˆÂ˜vÂœĂ€Â“>ĂŒÂˆÂœÂ˜ UĂŠ,i}Ă•Â?>ÀÊfÂŁĂ“
For the screening of Chibi Maruko-Chan—The boy from Italy, a special price of $5 applies for children under 16 years old. UĂŠx‡ ˆÂ?“Ê*>ĂƒĂƒĂŠf{xĂŠ(150 passes are available.) Purchasers receive a Shiseido beauty package as a gift. UĂŠ iÂ?Ă•Ă?iÊ£ä‡ ˆÂ?“Êf™äÊ*>ĂƒĂƒĂŠĂŠ(50 passes are available.) Purchasers receive a deluxe Shiseido beauty package as a gift. All ďŹ lms are presented in Japanese with English subtitles. Thurs, June 9
UĂŠ"ÂŤi˜ˆ˜}ĂŠ ˆ}Â…ĂŒĂŠ,iViÂŤĂŒÂˆÂœÂ˜ĂŠ6:30 pm UĂŠ >}>Ăƒ>Žˆp iÂ“ÂœĂ€ÂˆiĂƒĂŠÂœvĂŠ ÞÊ-ÂœÂ˜ĂŠ7:30 pm
Fri, June 10
UĂŠ/Â…iĂŠ ˜iĂ€>Ăƒ>LÂ?iĂŠ7 pm UĂŠ->ˆÂ?ÂœĂ€ĂŠ-Ă•ÂˆĂŒĂŠ>˜`ĂŠ >V…ˆ˜iĂŠ Ă•Â˜q Ă€>`Ă•>ĂŒÂˆÂœÂ˜ĂŠ9:15 pm *Admittance restricted to 18+
Sat, June 11
UĂŠ*i>Ă€Â?ĂƒĂŠÂœvĂŠĂŒÂ…iĂŠ-ĂŒÂœÂ˜iĂŠ >Â˜ĂŠ1:30 pm UĂŠ/Â…iĂŠ ˆ}ĂŠ iiĂŠ4 pm UĂŠ/Â…iĂŠ “iĂ€ÂœĂ€ĂŠÂˆÂ˜ĂŠ Ă•}Ă•ĂƒĂŒĂŠ7 pm
Sun, June 12
UĂŠ ÂœĂŠ œ˜}iÀÊ iĂ€ÂœÂˆÂ˜iĂŠ1:30pm UĂŠ …ˆLÂˆĂŠ >Ă€Ă•ÂŽÂœÂ‡VÂ…>˜qq/Â…iĂŠ ÂœĂžĂŠvĂ€ÂœÂ“ĂŠ ĂŒ>Â?ÞÊ4 pm UĂŠ*iĂ€ĂƒÂœÂ˜>ĂŠ ÂœÂ˜ĂŠ Ă€>ĂŒ>ĂŠ7 pm *Director Cellin Gluck in attendance
Mon, June 13
UĂŠ-ĂœiiĂŒĂŠ i>Â˜ĂŠ7 pm
Tues, June 14
UĂŠĂŽĂŠ-ĂŒÂœĂ€ÂˆiĂƒĂŠÂœvĂŠ ÂœĂ›i 7 pm
Wed, June 15
UĂŠ Â?ĂžÂˆÂ˜}ĂŠ ÂœÂ?ÂœĂ€Ăƒ\ĂŠ ÂœĂœĂŠ>ĂŠ/iiÂ˜ĂŠ ÂˆĂ€Â?ĂŠ7iÂ˜ĂŒĂŠvĂ€ÂœÂ“ĂŠĂŠ ĂŠĂŠĂŠ V>`i“ˆVĂŠ LĂƒĂ•Ă€`ÂˆĂŒĂžĂŠĂŒÂœĂŠ>Â˜ĂŠ Â?ÂˆĂŒiĂŠ1Â˜ÂˆĂ›iĂ€ĂƒÂˆĂŒĂžĂŠÂˆÂ˜ĂŠĂŠ ĂŠĂŠĂŠ"˜iĂŠ “>Ă˘ÂˆÂ˜}ĂŠ9i>Ă€ 7 pm *Preceded by performance by RAW (Raging Asian Women) Taiko Ensemble
Thurs, June 16 UĂŠ iˆ˜}ĂŠ œœ` 7 pm
The Magnificent Nine all-star cast leads Yoshihiro Nakamura’s ‍ޣ‏Ლ‍ޔ‏೑ᕡߢß?ß‘ŕ † ‍ ޤ‏An comedy about the penniless residents of a poor town who cook up a ďŹ nancial scheme to turn around their fortunes. They will sell everything, anonymously lend large amounts of money back to the samurai estates, then distribute the resulting interest to the villagers. But the plan is not without its risks: if they are discovered, they will lose their heads—literally.
Closing night reception Ticket holders can partake in sushi and light refreshments, as well as a Japanese sake and beer bar, which will be offered after the screening. Thursday, June 23, 7 pm | International Premiere Starring Sadao Abe, Eita, Satoshi Tsumabuki, Yuko Takeuchi, Ryuhei Matsuda, Yuzuru Hanyu
Fri, June 17
UĂŠ ÂˆĂŒĂŒiÀÊ œ˜iÞÊ7 pm *Preceded by performance by The Jessica Stuart Few
Sat, June 18
UĂŠ,Ă•Ă€ÂœĂ•Â˜ÂˆĂŠ iÂ˜ĂƒÂ…ÂˆÂ˜p ĂžÂœĂŒÂœĂŠ ˜viĂ€Â˜ÂœĂŠ1 pm UĂŠ,Ă•Ă€ÂœĂ•Â˜ÂˆĂŠ iÂ˜ĂƒÂ…ÂˆÂ˜p/Â…iĂŠ i}i˜`ĂŠ ˜`Ăƒ 4 pm UĂŠ*>Ă€>ĂƒĂžĂŒiĂŠ7 pm *Preceded by Parasyte sound-effect demo by Goro Koyama
Sun, June 19
UĂŠ >˜>Â˝ĂƒĂŠ ÂˆĂƒÂœĂŠ-ÂœĂ•ÂŤ 1 pm UĂŠ ˆ˜`ˆ˜}ĂŠ >Â?ˆVÂœĂŠ3:30 pm UĂŠ >ˆ˜>Â˜ĂŠÂŁn™äqÂŁĂ“xĂŠ9i>Ă€ĂƒĂŠ iÂ“ÂœĂ€Ăž 7 pm
Mon, June 20
UĂŠ ÂœLĂ•Â˜>}>ĂŠ œ˜ViĂ€ĂŒÂœ 7 pm
Tues, June 21
UĂŠ7Â…iÂ˜ĂŠ ĂŠĂœ>ĂƒĂŠ ÂœĂƒĂŒĂŠ i>Ă•ĂŒÂˆvĂ•Â? 7 pm
Wed, June 22
UĂŠ-ˆ˜}ĂŠ ÞÊ ˆviĂŠ7 pm
Thurs, June 23 UĂŠ/Â…iĂŠ >}˜ˆwViÂ˜ĂŒĂŠ ˆ˜iĂŠ7 pm UĂŠ Â?ÂœĂƒÂˆÂ˜}ĂŠ ˆ}Â…ĂŒĂŠ,iViÂŤĂŒÂˆÂœÂ˜ Thurs, July 21
UĂŠ*>Ă€>ĂƒĂžĂŒiĂŠ*>Ă€ĂŒĂŠĂ“p ÂœÂ“ÂŤÂ?iĂŒÂˆÂœÂ˜ 7 pm
All photos: courtesy of TJFF unless otherwise noted
www.bentoboxmag.ca
JUNE 2016
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Styling tips
By Jenny Shin Beauty
Polish up your look
Nail the season’s hottest trend With summer just around the corner, it’s time to glam up your nails! Add the perfect touch with Japanese nail art. Put away those salt-stained boots and bring out your sexy little open-toe sandals for a walk. And ditch those gloves that have been hiding your mani-hungry digits all season. Summer is the perfect time to tackle the latest beauty trend: Japanese-inspired nail art. This fashion art form can channel your inner Hello Kitty—or, for those who are more daring, can feature full landscapes and character design.
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“Nail art popularity is definitely growing in North America. While Canadians still aren’t regularly requesting 10-finger, 3D designs, we’re getting there,” says Sparks Salon manager Maesha Aykroyd. And Sparks Salons definitely have street cred—with a roster of local celebrity clients and award-winning nailists Yui Higasa, Aki Takahashi and Miki Takano, they’ve really nailed it!
Sparks Salon
www.sparkssalons.com
1004 King St. W., Toronto | TEL: 647-351-8982 "«i \Ê q À Ê£äÊ> q Ê« ÊUÊ->ÌÊ Ê> qÇÊ« Ê Sun 10 am–6 pm
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JUNE 2016
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Exploring Japanese sports
By D’arcy Mulligan
ON THE
BALL
Nippon olé! Japan and the beautiful game
The “Samurai Blue” is not a mopey warrior-poet, but rather the nickname of Japan’s national men’s soccer team. Over the last two decades, Japan has become a powerhouse in Asia. As of April 15, FIFA ranks Japan as the fourth-best soccer team in the region. This is in part due to Japan’s resounding success in Asian competitions such as winning four of the last seven Asian Cups (in 1992, 2000, 2004 and 2011). The trend has continued this year as Japan made it to the third round of the Asian Football Confederation qualifiers for the 2018 World Cup in March with dominant wins over Afghanistan and Syria. Japan is expected to continue their winning ways in the third round and finish in one of the top two spots in their group, thus securing a spot in the next World Cup. However, Japan’s men’s soccer team was not always so successful. While the World Cup was first played in 1930, Japan did not manage to qualify for it until 1998. Unfortunately, qualifying for the 1998 tournament proved bittersweet as Japan scored only a single goal and went home having lost all three games played. Four years later, though, Japan would do much better. In 2002, Japan and South Korea co-hosted the World Cup and, in front of its adoring fans,
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Japan not only won its first ever World Cup match but also made it to the final 16 teams of the tournament. Japan repeated this feat in 2010 and, to date, falling in the round of 16 has been their best finish. However, having qualified for the World Cup tournament every year since 1998 has put Japan in some fairly elite company: only 11 teams have qualified for every World Cup since 1998. Currently, FIFA ranks Japan as the 57th-best team in the world. Summarizing Japan’s achievements in soccer wouldn’t be complete if we merely looked at the men’s team, though. Women also have feet, have also been known to kick around a ball and, in Japan, have had much more success doing so. While Japan’s men’s team is a powerhouse in Asia, the country’s women’s team, Nadeshiko Japan, is feared worldwide. Over the last 30 years Japan’s women’s team has been a dominant force in Asia. Since 1986 they have finished in the top four of the Asian Cup every single time, 13 in total, while finishing in the top two positions five times. Only China has had a better record at the Asian Cup. Outside of Asia, Nadeshiko Japan have also flexed their muscles. While they qualified for their first World Cup in 1991, it is over the last five years that they have become one of the top teams in women’s soccer. In that time period they won the 2011 Women’s World Cup, silver at the 2012 Olympics, won the 2014 Asian Cup and finished second at the 2015 Women’s World Cup. Although they failed to qualify for the 2016 Olympics they are still
considered one of the favourites for their next major tournament, the 2018 Asian Cup. This run of success over the last five years has led to Nadeshiko Japan being rated by FIFA as the seventh-best team in the world, a feat which the Japanese men’s team has yet to match. Nadeshiko means “ideal woman” and, judging by their play, it is an accurate nickname for this fearsome football force. Regardless of the gender of those on the pitch, Japanese fans flock to see their footie stars represent their country. Whether it be the Samurai Blue or Nadeshiko Japan, the fans fill the stadiums and rally their teams with rousing cheers of “Nippon olé!”
Sayonara, soccer stars Last year, in an interesting bout of synchronicity, both the Japanese men’s and women’s teams saw their all-time leaders in games played, or caps, retire from international play. Yasuhito Endo played a record 152 times for the Japanese men’s team between 2002 and 2015, mostly as a central midfielder. He scored 15 goals for his country and retired from international play at the age of 35. On the women’s side, Homare Sawa, an attacking midfielder, retired from international play after spending 22 years with the Japanese women’s team. She played her first professional soccer game at the age of 12 and played her first international game in 1993 at the age of 15 (both Japanese records). She also earned the most caps in Japanese soccer history with 204 and tops the goals-scored list for the Japanese women’s team with 83. In 2011, she also became the only Japanese player to be named the FIFA Player of the Year.
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.
www.bentoboxmag.ca
JUNE 2016
35
Memoir ࡔ ࡕ ࠕ
By Shelley Suzuki In spring, during cherry blossom season, pink cherry-blossom-shaped and cherry-blossomflavoured sweets fill the shelves. In fall, red, yellow and orange maple leaf shapes will be prevalent. Look for cute, peach-shaped or flowershaped confections. Each one is like a work of art, almost too beautiful to consume. For special occasions, gold leaf will be sprinkled on them to express the celebratory mood.
Illustration by Chieko Watanabe
The sweetest escape
On special occasions and ordinary days alike, there’s no shortage of Japanese sweet treats to enjoy. A mouthful of red bean paste, as a first experience, is rather surprising. Your brain is trying to process the word “bean” and associate it with this gorgeous, colourful confection you have before you. After the initial sugar shock, the texture of the beans is unlike any other sweet you will encounter—think along the lines of mashed potatoes. The colour is a subdued burgundy, the colour of red wine that has spilled on a white carpet. All in all, it is not an unsatisfying experience. Through the years, I was able to get past the odd nature of Japanese sweets. I discovered the importance that green tea has when accompanying omanju, or sweet bean cakes. The bitterness of the green tea or matcha, in particular, comple-
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ments the sweetness of the cake. I learned to appreciate this delicate balance and therefore the essence of omanju. The thing I appreciated most, however, was the artistry that goes into making each individual cake. Each region often has its own brand of sweet bean cakes. Some incorporate local fruit or even vegetables. Some have a smooth, rice-based outer shell, with a consistency similar to that of noodles. Some have a more Western cake-like outer portion and some have jelly surrounding the sweet bean paste. If you ever have the pleasure of going to a Japanese sweet shop, I’m sure you’ll be impressed. Squeals of “kawaii!” will resound and you will be mesmerized with the detail and beautiful colours.
Of course, each celebration will have a particular type of Japanese sweet to help mark the occasion. For Hinamatsuri, the Japanese Doll Festival, cute, spherical rice cakes coloured in pink, mint green and white and skewered on a stick are traditional treats. To add to this occasion, which was a favourite of mine, you can find puffed, sweet and crunchy rice crackers in cute pastel colours. For Kodomo no Hi, or Children’s Day, people traditionally eat rice cakes with red bean paste in the centre folded inside a steamed oak leaf. The steamed leaf adds a unique fragrance and a slight accent of flavour. The amazing craftsmanship and artistic detail you will observe when purchasing and consuming these marvellous Japanese traditional sweets will please and amaze you. You’ll also find dedicated attention to detail and quality in Japanese chocolate and snacks. My favourite omiyage, or souvenir, was a gorgeously decorated tin box of fan-shaped chocolates. They were truly beautiful beyond words—but that is a different story. Writing this article has suddenly given me a craving for sweet bean paste … and that calls for a trip to my local Asian supermarket!
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.
itthh ade fresh w Takoyakiev, m ery order
Staff
Sakiko we Manlcpoumkes you to u! Ria Kim
Ria is a local TO foodie who loves exploring authentic Japanese restaurants in the Greater Toronto Are a. Ever since her summer exchange in Tokyo, her palate for Japanese foo d quality and flavours has never been the same. When she’s not on the lookout for new eats with frie nds, you can find her fiddling on Illustrator or preparing for her next trip abroad.
BE FULL AND HAPPY Exploring Manpuku, modern Japanese comfort food at its finest.
H
idden away in the “Village by the Grange” food court lies one of Toronto’s most beloved Japanese eateries. Originally opened as an udon restaurant in 2008, Manpuku has slowly introduced Torontonians to a variety of novel dishes, all capturing the authentic flavours of Japanese comfort food. Owner Sakiko Ichihara strives to present delicious and satisfying portions at reasonable prices, making her customers leave happily with a manpuku (or “full stomach”). Though udon is the house specialty at Manpuku, there is an assortment of dishes available to satisfy everyone’s tastebuds! I usually order the classic udon combo, which comes with an appetizer and a side dish, but today we were presented with two of Manpuku’s most popular rice dishes and a side of takoyaki. The first was Natto Curry. Natto is a fermented soybean that’s known for its health benefits. With
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its acquired taste and unusual texture, natto is a polarizing dish: most people either love it or hate it. Now, although I am usually in the latter group, this natto was uniquely presented with fragrant Japanese curry, which toned down the usual strong, pungent flavour to a comforting level. There was also an extra dimension of flavour coming from the wakame (seaweed) hidden between the layers of curry and rice. The flavours all complemented each other nicely. Surprisingly, I would happily order this again. Next up was Hotate Rice. What looked like okonomiyaki (Japanese pancake) was actually a golden-brown, hotate (baby scallop) omelette on a bed of white rice, drizzled with Japanese mayonnaise and okonomiyaki sauce, topped with sesame seeds, bonito and seaweed flakes. The taste was a mix of savoury and sweet, with a deep, barbecued seafood aroma that easily matched the seafood
grills on the beaches of Japan. And last but not least was takoyaki—battered, fried balls filled with octopus, ginger and green onions. With a light, crisp outer layer and a soft, chewy interior, it’s no wonder these warm, delightful bursts of flavour are one of the regulars’ (and my) favourite dishes. Definitely a must-try! (Just allow 20 minutes, as they are made to order.) This Manpuku visit has definitely swayed me to return and explore the rest of their menu. For a “Tokyo fast-food” restaurant experience, I strongly encourage you to drop by. (And first-timers, go for the takoyaki!)
Manpuku Modern Japanese Eatery 105 McCaul St. #29-31, Toronto | www.manpuku.ca "* \Ê q7i`Ê££\ÎäÊ> qnÊ« ÊUÊ/ ÕÀÃq À Ê££\ÎäÊ> q ££Ê« ÊUÊ->ÌÊ£ÓÊ« q££Ê« ÊUÊ-Õ ÊLÞÊ>«« Ì i Ì