Japanese Culture | Hot Spots | Products | Food
FREE Jun. 2015
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One hundred years of
Japanese cinema Rugged adventures in the Japan Alps Hike into Hakuba for majestic views and thrilling activities.
Edible masterpieces fresh from the sea Savour Yutaka’s artfully arranged seafood with all of your senses.
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Contents
June 2015 Vol. 04
Food
Featured
08 Toronto’s latest hot spot
04 Japanese brands
Yutaka offers the freshest ingredients with immaculately presented dishes to appeal to your eyes as well as your stomach.
14 The everlasting plum Pucker up for this incredibly powerful little pickle that has played a role in colds, hangovers and wars.
16 Japanese refreshment with a Canadian flair Crisp Muskoka spring water puts a Canadian twist on this traditional Japanese beverage.
42 Japanese dining series Omotenashi is often provided before you are even able to ask for it—as if the servers are able to read your mind.
44 Spice it up at Ramen Raijin With nine different ramens to choose from and a mouthwatering selection of other dishes, this is so much more than your typical ramen shop!
Straight from the ocean
08
Ready for your next adventure? With this month’s products, you can record any excitement—and then recharge with some refreshments!
Make your own action movie
Travel
06 Top travel products We’ve got 8 travel items to super-organize your next trip.
18 Featured destination: Hakuba Crystal-clear lakes and wildflower fields prove that Nagano Prefecture’s not just for powder hounds.
10 One hundred years of Japanese ese se cinema Japan has made m n the its mark on 1 1st 20th and 21st ith centuries w with films that blend new technology, timehonoured g storytelling and a keen artistic eye..
26 One-of-a-kind dining All aboard! The choo-choo is a necessary part of this dining experience.
Cu Culture u 24 Only in Japan Forget dubbed films! Dive into Japan’s foreign film industry and become a fan of celebrity subtitlers.
36 Hit the books
32 Local events ev vents Celebrate Ja Japanese apanese culture in your yo our own backyard.
One broken family grapples with loss in a novel that “sings out against all the bad in the world.”
39 Memoir
34 Beauty y Let the experts pe erts at Balance help you look oo ok your best.
Cover and C d contents t t photos h t (Lady (L d Maiko): M ik ) ©2014 ©201 Fuji Television Network, Toho, Kansai Telecasting Corporation, Dentsu, The Kyoto Shimbun, Kyoto Broadcasting System, Altamira Pictures
EDITOR’S NOTE
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What do a noble samurai warrior and an expectant mother on bedrest have in common?
Join the conversation on Facebook and Twitter
facebook.com/bentoboxmag
Nina Hoeschele
twitter.com/bentoboxmag
Celebrating the art of Japan Whether a film, a novel or an epic meal, there’s an undeniable artistry to Japanese culture. And that’s what this issue is all about.
Editors Nina Hoeschele, Yumi Nishio
To get things started, try checking out the Toronto Japanese Film Festival’s lineup for 2015 (p. 12). If you want to dig a little deeper, we also look at the Japanese film industry’s century-long history (p. 10)—along with one of its most interesting quirks: the culture of celebrity subtitlers (p. 24). If you prefer your art in book form, never fear! This month’s novel recommendation is a poetic examination of hope and heartache (p. 36). Or, if you’d rather spend your time on an outdoor activity, why not plan a trip (and choose your own adventure)? Our featured destination is Hakuba (p. 18), best described as a hiker’s dream set in the majestic Japan Alps. We hope this issue brings you some inspiration—be it cinematic, literary or … mountainous!
Editorial coordinator Kathleen O’Hagan Writers James Heron, Jennifer McKechnie, Kathleen O’Hagan, M Crowson, Mark Hashimoto, Sarah Dickson, Sheena Kirkbride, Shelley Suzuki, Stephen Choi Designers Chiyako Mukai, Reiko Ema, Chieko Watanabe Web designer Hiroyuki Azuma Photographers Kazu Maruyama, Hiroyuki Azuma Production assistants Stephen Choi, Moe Tashiro, Michelle Kurotaki, Yukiko Naka Marketing administrator Emma Gao Publisher Kazu Maruyama
Bento Box Communication Inc.
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What's
new? Japanese brands
01 Sony
Ready for your next adventure? With this month’s products, you can record any excitement—and then recharge with some refreshments!
Capturing the impossible Snag super-smooth video and stunning pics with advanced image stabilization, a splash-proof body and a Live View remote.
It doesn’t matter what your ultimate adventure is—Sony’s Action Cam HDR-AS200VR can capture every thrilling detail of your experience. With splash-proofing and SteadyShot Image Stabilization, this Action Cam can handle the roughest rides and most exciting excursions. The HDR-AS200VR applies Sony’s vast expertise in video production to a compact POV camera design, allowing adventurers to capture stunning full-HD video with rich 60Mbps data and up to 240p, even in slo-mo. With Sony’s SteadyShot ® image stabilization technology, the Action Cam suppresses shake and vibration, so that you can easily shoot stable images for maximum viewing enjoyment, even while moving around. This Action Cam also has a great new feature called the “Highlight Movie Maker.” It’s a convenient function that automatically produces a short, edited highlight mp4 video of a recording session—complete with custom background music. This new technology uses an algorithm to analyze footage during recording, earmarking action shots, scene changes and other key moments and combining them into a shortened video clip that is saved separately and available immediately for sharing.
Mount the camera on your helmet using the new Helmet Side Mount
Easily view what your camera is looking at and connect up to five cameras simultaneously
Pair the HDR-AS200VR with the new supplied Live View remote control and you’ve got ultimate control over your video capture. The Live View remote makes it easy to capture scenes from multiple angles using up to five cameras all at the same time. You can monitor each camera at a glance, check shooting mode and cam status, start and stop all cams at once, and even change basic setup with one command. Price: $429.99 Keep your eye out for other Sony products with 4K capabilities, such as televisions and mobile devices. Visit their website for more information. Website: www.store.sony.ca
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Make your body happy with yummy organic tea
ITO EN
80
calories
No sugar with your tea? If you prefer zero calories in your tea, TEAS’ TEA also offers unsweetened teas, such as their black tea and green tea. The pure brew of these meticulously chosen tea leaves lets you appreciate their healthy and natural flavours.
0
calories
TThe he w world’s orld s leadin leading lead n ng g green tea ccompa company, ompany, ny IT ITO TO EEN, N iss bringing b nging br g hea healthier health h alth hier h er aalterna alternatives l ernaat lte ativ ttives ivves ves tto th the hee shelves h she h ve ves e this th his sum summer mmer w with th h its it bottled b tttled bott l d tte eaa lline, ne, TTEAS’ EAS TEA. T TEA tea Derived from the Japanese phrase “Ocha no naka no Ocha,” or “The Tea of ALL Teas!” the label lives up to its name. All teas are brewed authenti-
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ca lyy fro cally ca from om n non-GMO on GMO loose organic organ nic tea leave leaves leaves, e es aan and n are re lig light ght ht sweetened with organic cane sugar so lightly that th hat th hat the he teas’ natural flavours are complemented rather than overpowered. Loaded with natural antioxidants and deliciously unique flavour, it’s hard to overindulge at only 80 calories per bottle.
You can even feel good about the environment— ITO EN is an environmentally conscious company and has reduced the carbon footprint of their bottles, and they recycle their tea leaves to make things like benches and household products. Website: www.itoen.com | www.teastea.com
The perfect summer treat
Akagi
Soda Gari Gari Kun (which translates roughly to “Mr. Crunchy”) has been Japan’s most iconic frozen treat since the early ’80s and is finally making its long-awaited debut in Canada. Created out of the concept of shaved flavoured ice on a stick, a thin layer of Popsicle encapsulates large ice crystals that give a fantastically satisfying “crunch” with every bite. Soda is the long-standing classic flavour and they recently introduced a refreshing pear flavour perfect for hot summers.
flavour
Pear flavour
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JUNE 2015
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:WLJPHS SPMLZ[`SL MLH[\YL
Grab these travel items before your next trip! Good news for super-organized travel lovers! Japan’s favourite TPUPTHSPZ[ ZOVW ÄUHSS` HYYP]LK PU ;VYVU[V SHZ[ MHSS 0M `V\YL WSHUUPUN H [YPW VY ZPTWS` ^HU[ [V VYNHUPaL `V\Y SPML head to MUJI for these great travel products and more ‌
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Well-Fitted Neck Cushion: Cozy up with this foldable travel pillow. This cotton travel pillow is composed of tiny microbeads that let you bend, twist and reshape it to your needs. Wrap it around your neck, straighten it out or fold it right in half—it’s up to you! An adjustable strap that clips onto your collar helps to keep it in place. $25.00
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Travel Wipes: Perfect for a hot day, a picnic or a short trip.
Travelling somewhere tropical? You’ll love the cooling power of the Refresh wipes! They’re also great for cleaning any sweat from your face or neck. Disposable Sanitizing wipes keep hands clean for meals on the go, while the Cleansing Facial wipes are compact and easy to pack. $1 per pack (12 sheets)
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Passport Case: Keep all your important travel documents in one place.
This handy case has a place for just about everything. One compartment is the perfect ďŹ t for your passport, while another is just the spot for your boarding pass. A zippered pocket keeps money, receipts and important ďŹ les secure. And there’s also a slot for pens and a clip for keys! $14.50 06
JUNE 2015
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Clear Pouch: Travelling with toiletries just got so much easier.
This pouch is the perfect place for toiletries, like travel-sized shampoos and conditioners, facial wash, moisturizer and more! Its clear shell makes it easy to ďŹ nd things quickly—especially when you’re rushing to get ready for that overseas business meeting. Also great for keeping your own bathroom organized. $9.00
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Hard Carry Travel Suitcase: Lightweight, durable and long-lasting. This durable suitcase with built-in TSA locks keeps your possessions perfectly protected. Surprisingly lightweight, its spinner wheels make it easy to navigate busy airports, while the wheel lock function means it won’t roll away while you’re riding the bus. Featured in GQ Magazine in 2012, this is one sexy, stylin’ suitcase! 33L - $219.50 | 60L - $259.50 | 85L - $309.50
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8 2-Way
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Paraglider Fabric Foldable Organize Pouch: Organize your life before you organize your trip.
Use these travel pouches for just about anything! Bring along a pouch for each day of your trip and organize your luggage by outfit, or simply bring one for clean clothes and one for dirty. They’re also great for separating wet bathing suits or towels after a weekend at the cottage. S - $9.50 | M - $12.50 | L - $15.50
Hanging Box Case: This handy hanging case is a travel must-have.
This generously sized pouch is great for travelling, heading to the gym or simply keeping your bathroom organized. A small hanger lets you hang it in the shower, on your doorknob or on a towel rack. Water-resistant and tear-proof, it holds a sizeable number of products without taking up too much space. $20.50
2-Way Foldable Umbrella: Stay dry during your travels. Tired of umbrellas that collapse the moment the wind hits them? Not in the mood to carry a big, long umbrella around town? Then this is the umbrella for you! Compact, sturdy and wind-resistant, you can throw it in your bag and be sure you’ll stay dry wherever you go. $34.95
For more information:
www.muji.ca MUJI Atrium Atrium 20 Dundas St. W., C-03, Toronto Tel. 416-591-2233 Store Hours: Mon–Fri 10 am– 8 pm UÊ->ÌÊ£äÊ> qÇÊ« ÊUÊ-Õ Ê££Ê> qxÊ«
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JUNE 2015
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Toronto’s latest hot spot
By Yumi Nishio Restaurant
Seafood lovers rejoice
Now open
Enjoy your gift from the ocean! Yutaka offers the freshest ingredients with immaculately presented dishes to appeal to your eyes as well as your stomach.
Omakase sashimi set Try the chef’s special sashimi tray with your special someone! This work of art is carefully created with the freshest fish and clams available each day.
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Hungry for more? Let’s dig in!
Yutaka means “to harvest,” and at this newly opened restaurant, they harvest the best and the freshest ingredients from the sea. Mackerel, yellowtail, tuna and ocean trout … you can taste the subtle flavours of each fish in every mouthwatering slice of sashimi that Yutaka serves. When you learn that one of the chefs used to work at a fish market, you will understand why they are so committed to picking up the very best that the ocean has to offer. If sushi and sashimi are not your first pick, how about trying the robata (fireside grill) bar?
Robata is a Japanese-style barbecue where dishes barb aare cooked up right in front of the restaurant’s customers. At Yutaka’s robata bar, A sashimi-grade seafood sash and crisp vegeta vegetables are slow-grilled to perfection over smoking charcoal, bringing out and enhancing their flavours. So, if you’re looking for a meal that you can enjoy with all of your senses, you’ll find it at Yutaka.
MUST TRY
Yellowtail neck If the word “neck” scares you away, then you’ll be missing out on one of the best parts of the fish. The meat is sweet and tender, full of rich flavour and very juicy.
King of seafood Straight from Prince Edward Island, Yutaka’s lobster sashimi might be the freshest lobster dish you’ve ever tasted. Not a fan of raw seafood? It’s also delicious when grilled at the robata bar.
Succulent artistry Using AAA Canadian beef, this tataki dish is presented in the shape of a rosebud. The meat is incredibly tender and served with your choice of a citrus-soy or a su-miso (mustard-vinegar miso) dipping sauce.
The three culinary musketeers “The best way to enjoy fish is to eat while sipping a cup of good sake,” according to the three culinary musketeers at Yutaka: Osamu, Michi and Bill. With more than 25 years of experience in the restaurant industry, their trained eyes select only the freshest seafood of the season.
More than calamari Look at the size of that squid! Its thick and rich meat makes it a delicious sashimi option—or you can try it in the form of thinly sliced Ika so-men (raw squid noodles).
Yutaka www.yutakarestaurant.com TEL: 416-596-6877 157 Dundas St. W., Toronto OPEN: Mon–Sun 11 am–10:30 pm
Win $20 gift certificate >P44
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JUNE 2015
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One hundred years of
Japanese cinema By M Crowson
Exploring the Toronto Japanese Film Festival 日本映画を満喫する２週間。話題の作品を大スクリーンで観よう！
Japan has made its mark on the 20th and 21st centuries with films that blend new technology, time-honoured storytelling and a keen artistic eye.
©2014 Fuji Television Network, Toho, Kansai Telecasting Corporation, Dentsu, The Kyoto Shimbun, Kyoto Broadcasting System, Altamira Pictures
Photos: Middle row left and right © 2014 TOHO CO., LTD. / TV TOKYO Corporation / Nikkei Inc. / DENTSU INC. / The Yomiuri Shimbun / TELEVISION OSAKA, INC. / BS Japan Corporation / SHODENSHA CO., LTD. / NIPPON SHUPPAN HANBAI INC. / KDDI CORPORATION / GyaO Corporation / THE CHUNICHI SHIMBUN / THE NISHINIPPON SHIMBUN CO., LTD / TV SETOUCHI BROADCASTING CO., LTD. All Rights Reserved.
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A movie-making empire Once a respected but niche market in North America, Japanese film has exploded in the last decade or so, filling theatres across the globe and even inspiring a slew of Hollywood blockbusters with Japanese flair. This month, the fourth annual Toronto Japanese Film Festival (TJFF) brings us some of the country’s best films, as recognized by Japanese moviegoers, critics, international film festival audiences and the Japanese Film Academy. Before diving into all that the festival has to offer, dip your toe into the industry’s century-long history.
FROM KABUKI TO ANIME Movies first came to Japan in 1896, the year after Thomas Edison introduced the Kinetoscope to America. In those early days the films were just two- to three-minute recorded kabuki performances, using new technology to showcase a traditional form of theatre in a new light. Just as in kabuki, female roles were performed by onnagata, male actors who specialized in portraying women. The screenings were accompanied by live music and energetically narrated by benshi, performers who conveyed the story and provided a running commentary—also drawing on traditional theatre forms such as kabuki and Noh. Benshi also served as translators for the earliest foreign films. The early 20th century saw the rise of the Pure Film Movement, whose advocates called for filmmakers to explore the creative frontier and to experiment with this new technology, rather than reproducing the same theatrical tropes. Japan also saw an influx of American silent comedies and German expressionist films. These domestic and foreign influences helped inspire directors like Yasujiro Ozu and Teinosuke Kinugasa to break with tradition and take greater advantage of the possibilities created by the cinematic form.
TO MAKE A MOVING PICTURE More change was in the air by the mid-1920s as real women replaced onnagata in female roles, but films remained silent, even as other countries were adopting sound technology. The first feature-length talkie wasn’t made until 1930, partly due to the power of the benshi, who up until then had been influential in the emerging field. Resistance to talkies continued until theatre owners phased out the performers’ role, even after benshi tried to strike. Film giant Akira Kurosawa’s own brother was a benshi who committed suicide when his profession vanished.
ARTISTRY AND APPRENTICESHIP Like the classic Hollywood studio system, early Japanese film studios were also powerful machines, but Japanese directors had more control over the writing, cinematography and editing, which gave rise to more notable stylistic differences among various artists. The studios also operated under an apprentice system, where aspiring artists could work their way up the ladder, learning technical skills as they progressed. Luminary directors like Akira Kurosawa and Kenji Mizoguchi caught worldwide attention in the 1950s, leaving their mark on the North American imagination with films ranging from samurai epics, to supernatural procedurals, to portraits of the modern salary man. Contemporary Japanese films are making their mark in different ways. Anime has come to dominate box offices at home and abroad—60 per cent of the nation’s films are animated—and director Hayao Miyazaki is now a household name, even as Japanese horror creeps its way into the dark dreams of young North American teens.
LOW BUDGET, HIGH IMPACT Live-action films of all genres have garnered critical and popular acclaim, though they tend to work with smaller budgets, more subtle plots and more ambiguous conclusions than the typical Hollywood fare. This tendency toward narrative ambiguity means that not all stories have a happy ending, a quality that can evoke mono no aware, a traditional Japanese esthetic which expresses sensitivity to the world and an awareness of the transience of all things. Just as the earliest Japanese films combined native traditions with new technology, contemporary filmmakers continue to tell stories using a mixture of old and new, East and West. Catch a glimpse of the rich, complex world of Japanese cinema at the TJFF, opening on Thursday, June 11.
The Toronto Japanese
Film Festival 2015 lineup Take a closer look at some of the compelling films that will be showcased at this year’s TJFF. www.torontojff.com
Kakekomi
ޣ㚟ㄟߺᅚߣ㚟ߒ↵ޤ Divorce, samurai-style! During the Edo period, women seeking divorce or fleeing abusive husbands ran to the Tokei-ji Temple in Kamakura. Called kakekomi, these women would spend two years pursuing a monastic existence and then be granted a divorce. Nobujiro, a young doctor and author, and his Aunt Genbei, master of the official inn of the temple, try to help the various kakekomi— including the beautiful concubine O-Gin, the sword-maker Jogo and a mysterious samurai wife on the run. Based on the novel by Hisashi Inoue, Kakekomi boasts a witty script, charming performances and spectacular photography.
©2015 “KAKEKOMI” Film Partners
Thursday, June 11, 7:30 pm International Premiere Starring: Yo Oizumi, Erika Toda, Hikari Mistushima, Kirin Kiki, Shinichi Tsutsumi and Tsutomu Yamazaki
ct or JC CC Ex ec ut ive Di re
James Heron the executive director of James has been the ltural Centre for 15 Japanese Canadian Cu or ounder and co-direct -f co e th is He s. ar ye se Film Festival (with of the Toronto Japane i rogrammer (with Ak Chris Hope) and co-p Takabatake).
Opening night reception Director Masato Harada will be in attendance to introduce the film and take questions following the screening.
Director Masato Harada
James Heron’s
recommendation
“Witty dialogue, charismatic performances and head-spinning storytelling!”
LADY MAIKO ⥰ ޣᅭߪ࠺ࠖ ޤ A delightful geisha version of Audrey Hepburn’s My Fair Lady from the director of Shall We Dance? For as long as she can remember, Haruko has wanted to be a geisha. But when she approaches a teahouse in Kyoto’s famous geisha district to become an apprentice geisha, or maiko, she is rejected due to her country bumpkin dialect and uncultivated demeanour. By chance, her accent catches the interest of Professor Kyono, a linguistics specialist and regular patron at the teahouse. He strikes a deal with the teahouse proprietor, promising to transform Haruko’s strong dialect into ladylike speech within six months…. Friday, June 26, 7:00 pm North American Premiere Starring: Mone Kamishiraishi, Hiroki Hasegawa, Sumiko Fuji, Eri Watanabe and Tamiyo Kusakari ©2014 Fuji Television Network, Toho, Kansai Telecasting Corporation, Dentsu, The Kyoto Shimbun, Kyoto Broadcasting System, Altamira Pictures
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Closing night reception Director Masayuki Suo and actress Tamiyo Kusakari will be in attendance to introduce the film and take questions at the reception following the screening.
Director Masayuki Suo
James Heron’s
Tamiyo Kusakari recommendation
“A lively and delightful soufflé of a film. Far from FAIR, this LADY is fantastic!”
the Vancouver asahi ‍ ጺ ßŠŕĄŻŕĄƒŕĄŻŕ ˘ŕĄŚŕĄƒŢŁâ€ŹáŁŁ ‍ޤ‏ Based on the true story of the Asahi baseball team formed in prewar Vancouver by secondgeneration Japanese-Canadians. The team was a source of pride and solidarity for their community, but they soon were subject to terrible persecution by the Canadian government. One of the great Japanese-Canadian stories told with humanity and gentle humour.
James Heron’s
Ă€iVœ““i˜`>ĂŒÂˆÂœÂ˜
“A lovingly made tribute to true Japanese-Canadian heroes.�
Š ‘The Vancouver Asahi’ Production Committee
Sunday, June 14, 7:00 pm Toronto Premiere Starring: Satoshi Tsumabuki, Kazuya Kamenashi, Mitsuki Takahata, Aoi Miyazaki and Ryo Katsuji
Pale Moon
pick
‍ޤጏߊ⚕ޣ‏ Bank employee Rika is not happy with her circumstances: an unsatisfying job, an unappreciative husband, no children or free time. After a chance meeting with a client’s college-aged son, Rika ďŹ nds herself having an affair, funded by the millions entrusted to her by clients. But her happiness is short-lived as things begin to close in‌.
James Heron’s
Ă€iVœ““i˜`>ĂŒÂˆÂœÂ˜
“Miyazawa’s award-winning performance is mesmerizing.�
Š2014 “Pale Moon� Film Partners
Friday, June 19, 7:00 pm Canadian Premiere Starring: Rie Miyazawa, Sousuke Ikematsu, Satomi Kobayashi and Yuko Oshima
My man ‍ޤ↾ߊ⑳ޣ‏ Based on Kazuki Sakuraba’s novel, My Man is “a chilling Japanese spin on Lolita.â€? After losing her family, Hana is taken in by distant relative Jungo. Driven by trauma and isolation, their relationship crosses the line into the sexual—and when the townspeople get suspicious, things take a murderous turn.
James Heron’s
Ă€iVœ““i˜`>ĂŒÂˆÂœÂ˜
-VÂ…i`Ă•Â?iĂŠÂœvĂŠ/ ĂŠ iĂ›iÂ˜ĂŒĂƒ All screenings will take place in the Kobayashi Hall at the Japanese Canadian Culture Centre (6 Garamond Ct., Toronto). The JCCC also features an art gallery, heritage museum and a state-of-the-art martial arts centre, so there is lots to see and do between screenings. Sushi bento are on sale at all screenings with sake available on select evenings. Expect many special guests, guest speakers and even a performance by the Toronto Symphony Orchestra’s Etsuko Kimura at the screening of Maestro! Tickets are available at the JCCC reception, at 416-441-2345 or www.ticketweb.ca
Thursday June 11
Friday June 12
Š2014 “My Man� Film Partners
Contains nudity and adult content. Admittance restricted to 18+
U/ÂœÂŽĂžÂœĂŠ/Ă€ÂˆLi ăƒˆăƒźă‚ăƒ§ăƒźăƒťăƒˆăƒŠă‚¤ăƒ– (2014) 7:00 pm U ÞÊ >˜ ç§ ă Žç”ˇ (2014) 9:15 pm *Both ďŹ lms contain nudity and adult content. Admittance restricted to 18+
Saturday June 13
U/ĂœÂˆÂ?ˆ}Â…ĂŒ\ĂŠ->Ăž>ĂŠÂˆÂ˜ĂŠ->Ăƒ>Ă€> ăƒˆăƒŻă‚¤ăƒŠă‚¤ăƒˆă •ă •ă‚‰ă •ă‚„ (2014) 2:00 pm U ÂˆÂœĂ›>Â˜Â˜ÂˆÂ˝ĂƒĂŠ ĂƒÂ?>˜` ă‚¸ăƒ§ăƒ?ăƒłăƒ‹ă Žĺłś (2014) 4:15 pm U ĂŠ->“ÕÀ>ÂˆĂŠ Â…Ă€ÂœÂ˜ÂˆVÂ?i čœŠăƒŽč¨˜ (2014) 7:00 pm
Sunday June 14
U iˆ˜}ĂŠ ÂœĂ€Â˜ĂŠqĂŠ/Âœ}iĂŒÂ…iÀÊ ÂœĂ€iĂ›iĂ€ ă †ă žă‚Œă‚‹ăƒźă šă Łă ¨ă€ ă „ă Łă —ă‚‡ (2014) 12:00 pm U ÂœĂŒĂŠ,Âœ>` ăƒ›ăƒƒăƒˆăƒăƒźăƒ‰ (2014) 2:15 pm U ÂˆĂŒĂŒÂ?iĂŠ ÂœĂ€iĂƒĂŒĂŠqĂŠ-Փ“iÀÉ Ă•ĂŒĂ•Â“Â˜ ăƒŞăƒˆăƒŤăƒťăƒ•ă‚ŠăƒŹă‚šăƒˆ ĺ¤?ďź?秋 (2014) 4:30 pm U/Â…iĂŠ6>˜VÂœĂ•Ă›iÀÊ Ăƒ>…ˆ ăƒ?ăƒłă‚Żăƒźăƒ?ăƒźă Žćœ?ć—Ľ (2014) 7:00 pm
Monday June 15
U7œœ`ĂŠ ÂœLt ă‚Śăƒƒă‚¸ăƒ§ăƒ–âˆźçĽžĺŽťă Şă ‚ă Şă ‚ć—Ľĺ¸¸âˆź (2014) 7:00 pm
Tuesday June 16
U/Â…iĂŠ ˆ}Â…ĂŒĂŠ-…ˆ˜iĂƒĂŠ/Â…iĂ€iĂŠ"˜Â?Ăž ă ?ă “ă Žă żă Ťă Śĺ…‰čź?ă ? (2014) 7:00 pm *Contains nudity and adult content. Admittance restricted to 18+
Wednesday U iÀÊ Ă€>˜``>Ă•}Â…ĂŒiĂ€ 娚㠎一ç”&#x; (2015) 7:00 pm June 17 Thursday June 18
U >iĂƒĂŒĂ€Âœt ăƒžă‚¨ă‚šăƒˆăƒďź (2015) 7:00 pm The Toronto Symphony Orchestra’s Etsuko Kimura will perform prior to the screening.
Friday June 19
U*>Â?iĂŠ œœ˜ ç´™ă Žćœˆ (2014) 7:00 pm
Tuesday June 23
U/Â…iÀ“>iĂŠ,œ“>iĂŠ ăƒ†ăƒŤăƒžă‚¨ăƒťăƒăƒžă‚¨ II (2014) 7:00 pm
Wednesday Uä°x““ 0.5 ăƒ&#x;ăƒŞ (2013) 7:00 pm June 24 Thursday June 25
U-Â˜ÂœĂœĂŠÂœÂ˜ĂŠĂŒÂ…iĂŠ Â?>`iĂƒ ć&#x;˜ćŚ´ĺ?‚㠎䝇討 (2014) 7:00 pm
Friday June 26
U >`ÞÊ >ÂˆÂŽÂœĂŠčˆžĺŚ“ă ŻăƒŹăƒ‡ă‚Ł (2014) 7:00 pm Director Masayuki Suo and actress Tamiyo Kusakari will be in attendance to introduce the ďŹ lm and take questions at the reception following the screening. *Closing night reception to follow.
�Shocking, provocative yet deeply humane with fearless performances from Asano and Nikaido.� Friday, June 12, 9:15 pm, Canadian Premiere Starring: Tadanobu Asano, Fumi Nikaido, Tatsuya Fuji and Kengo Kora
U"ÂŤi˜ˆ˜}ĂŠ,iViÂŤĂŒÂˆÂœÂ˜ 6:30 pm U >ÂŽiŽœ“ˆ 駆螟㠿弳㠨駆出㠗甡 (2015) 7:30 pm Director Masato Harada will be in attendance to introduce the ďŹ lm and take questions following the screening.
All photos: courtesy of TJFF unless otherwise noted
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Flavour of the month この酸っぱさが堪らない！ 梅干の酸っぱいパワーを知り尽くす。
By Sheena Kirkbride Ingredient
In a pickle The blossoming of the ume tree is a symbol in Japanese poetry for the beginning of spring.
Originally from China, these little pickles have become an essential part of Japanese cuisine. You can find dried or crunchy ume, both of which are consumed as snacks.
Is this article making you salivate? People familiar with the taste of umeboshi tend to get a mouthful of saliva just by looking at or thinking about them—a helpful hint for when your mouth is dry.
Umeboshi 梅干
【うめぼし】
The everlasting plum Pucker up for this incredibly powerful little pickle that has played a role in colds, hangovers and wars. Long known as the sick man’s lifeline and the poor man’s staple, the umeboshi is embedded in Japanese history and often takes centre stage in the country’s cuisine. Although it is often called “sour plum” in English, the ume is actually a closer relative to the apricot than the plum—so “pickled apricot” might be a better description. Dried and pickled in salt, the umeboshi has an intensely sour and salty flavour. It actually contains double the citric acid of a lemon, so if you pop one in your mouth, it’s nearly impossible to keep from sucking in your cheeks and squeezing your eyes shut. Because of its powerful flavour, a single umeboshi is a perfectly sufficient accessory for a bowl of plain rice. A simple lunch of white rice with an umeboshi in the middle is called a “Hinomaru bento” and evokes national pride because of its striking resemblance to the Japanese flag (known as Hinomaru). Umeboshi are cherished for their multitude of health benefits, and their natural resistance to spoiling made them especially valued in times of war. Warlords ordered the planting of ume groves so that soldiers could carry umeboshi in bundles 14
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The oldest existing umeboshi is from 1576—and it’s still edible.
Umeshu is a popular alcoholic drink made from steeping unripe ume in alcohol and sugar. It has a sweet and slightly sour taste.
Umeboshi are great accents to savoury dishes. Try marinating your chicken with them or tossing some in your pasta sauce to add a Japanese flair to your dish. They’re even great as a garnish for your cocktail.
and eat them to keep their energy levels up and their digestive systems healthy. Even today, umeboshi are regarded as a cure for hangovers and colds, and it’s a common belief that “an umeboshi a day keeps the doctor away.” Wakayama Prefecture in the southern part of Japan is the most prolific producer of umeboshi and is where the traditional method of pickling the ume with red shiso (perilla leaves) originated. While this is considered to be the representative umeboshi, many different types have been popping up in grocery stores recently, such as umeboshi marinated in honey for a sweeter taste, and low-sodium umeboshi with a fruitier flavour. Umeboshi made the traditional way have such incredible preservative strength that they practically never go bad—and it is even considered a bad omen if you come across a rotten one. (The lower-sodium umeboshi tend not to have as long of a shelf life, though, so don’t fret if you find them spoiled.) The traditional umeboshi may be an acquired taste, but you’re bound to find one that suits your palate with the large variety you can choose from at an Asian market.
Some of their health benefits include preventing nausea, stimulating digestion, preventing fatigue, promoting dental health and detoxifying the body. They are regarded to be so effective that on a sick day, the Japanese version of chicken noodle soup is rice porridge with umeboshi. So next time you’re hovering over your toilet thanks to food poisoning or a hangover, try sucking on one of these little guys. But be careful not to bite into them too hard—they have large pits!
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Drink up!
By Sarah Dickson Sake
Taste test 添加物ゼロ。オンタリオの湧水を使用した トロントの手作り地酒。
Izumi 泉
【いずみ】
Japanese refreshment with a Canadian flair Crisp Muskoka spring water puts a Canadian twist on this traditional Japanese beverage.
ocated in the Distillery Historic District, the Ontario Spring Water Sake Company uses time-tested methods to brew traditional Japanese sake right here in Toronto. It is the first sake brewery on the eastern side of North America—quite far-removed from sake’s birthplace in Japan. Owner and Toronto native Ken Valvur started brewing in February 2011, thanks to assistance from the Miyasaka Brewing Company, based in Nagano Prefecture in western Japan. Since then, the brewery has been capitalizing on the thriving Japanese food and drink industry here in the city and locally producing its own brands of this ancestral Japanese potable.
L
The brewery’s original Japanese sake brewmaster, Yoshiko Takahashi, also hails from Nagano. The region is famous for its approximately 100 sake breweries, there to take advantage of its climate, which is ideal for producing high-quality sake ingredients. Ms. Takahashi brought her expertise with traditional sake brewing methods and ingredients, which she has instilled into the brewing process that is now used by Ontario Sake to produce their own variety of sake. The Izumi (泉) brand, Ontario Spring Water Sake Company’s signature product, gets its name from the Japanese word meaning “fountain” or “spring”— referring to the water that is used in the brewing process. Izumi-branded sake uses spring water from Muskoka, adding an element of Canada into this centuries-old Japanese brewing process. Izumi is made from special sake rice sourced from California, which is ground down to 70 per cent its original size before being used for brewing, producing a smooth taste and finish
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Your next flight to Japan Ask the brewery’s friendly staff for a sample > Ontario Spring Water Sake Company also offers sake “flights” for $10. The latest flight features Nama-Nama, Genshu and Teion Sakura, each with very different flavours. Teion Sakura is a lighter-tasting option, with a flavour that has more in common with white wine than traditional sake. The other two, Nama-Nama and Genshu, are both traditional sakes. The Nama-Nama is light, medium-dry and smooth, while the award-winning Genshu is more rich and complex, with the highest alcohol content of the three. If you are feeling adventurous, try the cloudy, oarsefiltered Nigori.
without the harsher flavour that comes from proteins found in the outer layers of the grain. Izumi is also a namazake, a variety that is unpasteurized and unfiltered, known for its fragrance and fresh taste. Izumi itself is slightly sweet and fruity, with notes of melon and pear. Because it is unpasteurized, it must be served cold, making it a refreshing drink to enjoy in summer weather. The past four years have been fruitful for the Ontario Spring Water Sake Company, and customers are eagerly buying up this award-winning sake brand at local Japanese restaurants, LCBOs and the brewery’s retail store in the Distillery District. The brewery’s store also offers a number of sake-based products and accessories. Or, for a truly immersive experience, local sake connoisseurs and curiosos alike can sample Izumi sake at one of the brewery’s tasting tours.
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Featured destination
By M Crowson Travel
目の前に広がる大自然のパノラマ。 白馬の夏の魅力を満喫。
Hakuba Wind your way through alpine flowers under crisp blue skies and drink in the pure beauty of Happo Pond.
Hike into the heart of Hakuba Crystal-clear lakes and wildflower fields prove that Nagano Prefecture’s not just for powder hounds. 18
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Mountainous majesty
Hakuba �白錏】
Courtesy of Tourism Commission of Hakuba Village
A
ttention, all rugged adventurers! A wide range of lively activities awaits you in summery Hakuba village.
Famed for hosting the 1998 Winter Olympics, Nagano is known as a playground for your inner snow bunny. The city’s infrastructure was built to world-class proportions in preparation for the Olympics, and some of the competition’s classic facilities, like the Hakuba Ski Jumping Stadium, are still in use. Perched on the outskirts of Nagano City, tiny Hakuba was the hub for many Olympic events, and it is still known as a ski town. But this region in general—and Hakuba in particular—has so much more to offer than shred-worthy slopes. Outdoorsy types should venture here in the “green season� to enjoy every inch of what this charming summer village has to offer. Nestled into the 3,000-metre-high peaks of the Japan Alps, the Hakuba Valley is part of the Chubu Sangaku National Park, which spans much of the mountain range’s northern region. Hakuba is a hiker’s dream, with paths ranging from familyfriendly to sweat-inducing, from picnic interludes to multi-day treks. For one of the most celebrated
sights, take a gondola from Happo Station, then the chairlifts of the Happo Alpen Line, which lead you to the Happo-One Nature Study Trail, a path that features majestic mountain views fringed with alpine plants. Keep pushing on until you reach the small but striking Happo Pond, over 2,000 metres above sea level. Stand at the edge of the lake in a refreshing breeze and drink in the pristine reection of mountain peaks biting into a bluebird sky. Plant lovers who want even more gorgeous ora should head to the Hakuba Goryu Alps Botanical Garden, which opens June 13. Summer travellers can enjoy these leafy alpine beauties in the bright sunlight or lit up on a twinkling nighttime gondola ride. Visitors in July and August should deďŹ nitely enjoy the Hakuba Alps Hana-Zanmai, or Flower Festival. The largest event of the season, you can enjoy this festival any time between July 1 and August 31 in areas throughout the region. For more night views, you can also check out the July Hakuba Norikura Firey Watching Tour.
' After strolling through the owers, get your heart rate up again with one of the many outdoor activities Hakuba has to offer. Hop on a tethered air balloon for panoramic views, or enjoy a two-hour kayak trip across the clear waters of the Blue Trek Lake. If you’re looking for adventures on land, try one of the town’s mountain bike trails, which offer rides for all ages and abilities. Uber-athletes and adrenaline junkies can get their kicks with rock climbing or cascading down water chutes in the gorgeous Kamoshika Canyon. White-water enthusiasts can enjoy the playful, class-two rapids of Princess River. All of these outdoor activities come with a variety of guided options for different skill levels. And what better way to end an actionpacked day than soaking in one of Hakuba’s 12 onsen, or hot springs? These natural alkaline waters will soften your calluses and soothe your muscle aches. Night owls and foodies will ďŹ nd no shortage of evening fun after that soothing onsen dip. www.bentoboxmag.ca
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Lively activities and beautiful views
Victoire ? & 7
ă€? ゆ ă‚‹ ă‚ăƒŁăƒŠ 】
Š Ha
Designed by an eight-year-old boy in a local competition, Hakuba’s white horse mascot reects the Chinese characters in the city’s name. kuba
Villag
e
Hakuba’s kno known as a gourmet hot spot, with delirestaurants specializing in both foreign and cious restaur cuisine, and atmospheric bars with ďŹ ne domestic cui drinks and friendly company. To get to Hakuba, international visitors can take the Narita Express train from the airport into Tokyo, then the JR Hokuriku bullet train to Nagano City. From Nagano Station, there is a limited express bus to Hakuba. It takes about two and a half hours to get there. For budget travellers, the Azusa limited express from Shinjuku is the best way. It takes about three to four hours and requires taking a local train from Matsumoto, but costs about $80 for a one-way trip. Continues on page 22
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白錏 Enjoy an action-packed adventure in Hakuba
Courtesy of Tourism Commission of Hakuba Village
Be sure to catch one of the village’s most famous sites, the Hakuba Ski Jumping Stadium. Located at the base of Happo-One Ski Resort, the stadium is a nostalgic Olympic reminder.
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Dip your toe into one of Hakuba’s 12 gorgeous onsen. There’s nothing like sinking into a steamy natural hot spring and gazing out at the stunning peaks and verdant foliage.
Quench your artistic side by visiting one of Hakuba’s charming local museums: take in Cassigneul lithographs at Wadano Forest, Chagall prints at the Laforet or wood crafts at the Miyajima Craft Spot.
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Hakuba’s eats and treats
Murasaki-mai
Soba b selection l i
Hakuba is known for its exceptionally tasty soba, or buckwheat noodles. Discerning soba slurpers have a plethora of shops to choose from, as well as a delicious selection of dipping sauces. While you’re at it, try your hand at making your very own soba! For an even more authentic experience, try pairing this activity with a guided lesson in tea ceremony while garbed in a lovely yukata.
Pick up some Hakuba Murasaki-mai, or purple rice, at one of the village’s many roadside stations. The striking colour comes from boiling glutinous and non-glutinous rice together. A relative newcomer to Hakuba’s plethora of famous goods, purple rice was adapted from China in the 1990s and is now a popular ingredient in many snacks—and even in some local sakes. In addition to being a feast for the eyes, Murasaki-mai is delicious and nutritious.
Hakuba’s sights and activities overflow with high energy and with a deep appreciation for the region’s vigorous natural environment. Similarly, producers of the village’s famous omiyage (souvenirs) take full advantage of their local resources, blending a distinctly Hakuba-style gourmet sensibility with a whimsical and creative spirit. Surprising varieties of omiyage include veggie jams— such as pumpkin, carrot and onion— spongy royal hearts and, of course, variations on the famous buckwheat noodle. Be sure to bring home some of these surprising gifts for the family, and save a bite or three for yourself.
esy o f
Pure-Soba Tea & Soba-Mint Tea Even Hakuba’s local teas have taken on the distinctive flavours of the area’s finest soba noodles. This caffeine-free tea, available in pure and mint varieties, has a wonderfully refreshing flavour. Have your noodle and drink it too!
Courtesy of Sumpson Farm, Hakuba
Souvenirs
Cou rt
おみやげ
Haku b
a Vil lage
Courtesy of Tourism Commission of Hakuba Village
Hakuba no ʱjisama In this unique take on the traditional madeleine, dehydrated tomatoes are kneaded into a batter of pure, locally sourced flours and baked into heart-shaped sponge cakes—just one of the delicious, innovative gifts available from Hakuba Sumpson Farm. All photos ©Tourism Commission of Hakuba Village/©JNTO unless otherwise noted
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Courtesy of Hakuba Village
そば
©Nagano Prefecture/©JNTO
Lorem ipsum dolor sit amet, consectetur.
特産品
©Chiyako Mukai
Colourful cuisine
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Cultural curiosity
By M Crowson Only in Japan
Multimedia subtitle culture vulture Forget dubbed films! Dive into Japan’s foreign film industry and become a fan of celebrity subtitlers. 映画好きなら字幕翻訳家を知ってて当然？日本のユニークな字幕文化。 mistranslating the series’ first instalment. Fans even asked director Peter Jackson to have her replaced. Though Toda completed the series, The Hobbit trilogy was taken over by Takashi Anze, a subtitler who has worked on other big-name films like Interstellar, The Dark Knight Rises and the Total Recall reboot. Still, Toda’s own fans remain loyal, and she recently toured the country with Tom Cruise to promote their 2014 film, The Edge of Tomorrow.
If you’re a film buff, you probably have strong feelings about “subbing” vs. dubbing—or subtitling vs. dubbed voiceovers—but do you know the name of the translator who subs or dubs your favourite movies? Bet you don’t. But in Japan, your answer might actually be “Yes!” Unlike North American film industries, which favour dubbing, Japan has been mostly subtitling their films since the 1930s. Most movies shown in Japan today are translated by an elite group of popular subtitlers, and a few have even reached celebrity status—with their very own fan base. A subtitler’s name can influence box-office numbers, and when a film is featured at the Tokyo International Film Festival the subtitler always appears at the debut. Some of Japan’s most successful English translators have even published their own autobiographies, how-to books and textbooks. The reigning Queen of Subtitling is the wildly popular Natsuko Toda, who’s translated blockbusters like Star Wars and Titanic— though some detractors have called her the Queen of Mistranslation. But even with some slip-ups, fame is well-deserved in this industry. Subtitling is a highly demanding art form: sub-
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titlers must translate lines with enough detail to capture the original tone and content, yet short enough for the average viewer to read in a snap—all while matching their translation to the rhythm of what’s happening audio-visually. And in order to meet tight screening schedules, they’re usually given less than two weeks to complete the project. But fame is a double-edged sword. Since many Japanese are subtitle-savvy, audiences get angry when they spot a bad sub. In 2002, Lord of the Rings audiences lashed out at Natsuko Toda for
Japan’s love of subtitles isn’t limited to foreign films. TV programs regularly use telops or colourful, playful subtitles for native shows: telops can clarify heavy dialect and overlapping dialogue, provide additional information or just emphasize a humorous line. Japan’s celebrity subtitlers and TV telops are part of a unique “subtitle culture”—a quirk some hope to extend to foreign visitors. People have recently asked broadcasters to introduce English telops to news programs in preparation for the 2020 Tokyo Olympics. While this is all brand new to North Americans, for the Japanese, the writing’s on the wall—or screen, as the case may be.
Make sure you know the DOs and DON’Ts of subtitle appreciation
READING BETWEEN THE LINES For a taste of the unique and extensive culture of subtitling, be sure to see a movie or watch a television show the next time you’re in Japan. Here are some tips to make the most of your Japanese viewing experience:
DO watch a popular variety TV show
DO catch a flick on the big screen
Head to one of Japan’s immaculately clean movie theatres—and see if you can spot the subtitler’s name in the credits.
Enjoy the cute telops scrolling across your screen in all different colours and sizes.
DON’T put your feet up Let the words do their work! Just like gabbing on your cell would, blocking the subtitles will get you a one-way ticket to exit-ville. Illustrations by Chieko Watanabe
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One-of-a-kind dining
By Jennifer McKechnie Restaurant in Tokyo
運転手は君だ、車掌は僕だ♪ 秋葉原から電車マニアを乗せて出発！
Chew-chew your food All aboard! The choo-choo is a necessary part of this dining experience. ncce. Remember the days when cross-country travel meant getting on a train, dressed in your finest clothes, and taking your tea in a fancy dining car while the steam engine chugged across the countryside? …Neither do I. But the intrigue of the old-fashioned train trip is still alive in books—and in one little restaurant in Tokyo. So, if you want to live your dream of playing out a scene from an Agatha Christie novel or pretending that you are a wizard
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genius heading off to boarding school, I have ng spot just the place for you: Little TGV, the dining for train aficionados. And even if visions off steam (or electric) trains aren’t enough to gett your engine running, this restaurant is a definite musteme see for anyone who appreciates crazy theme restaurants in Tokyo. tle Located in the Akihabara district of Tokyo, Little TGV is a wall-to-wall ode to trains. Sharing itss name with France’s high-speed trains, this cute restaurant has maps and pictures adorning nearly every wall, leaving little space uncovered. A television screen offers images from (you guessed it) train rides, while a corner of the restaurant is taken up by a working model train. The space is certainly not huge, but with cozy booth seating taken straight from a train car and mixed with more conventional dining furniture, diners will feel the air of being on the go. Aside from the décor, you will be greeted by friendly waitresses dressed in animeinspired railway uniforms—fitting, considering that
i vi n g r r a w o N our
at y e p la t
Riding the tastebud express
Leaving for the station? Stay on the right track! Here are some fun train facts:
The TȬhoku shinkansen “Hayabusa” has a maximum operating speed of 320 km/h The Tokyo Metro serves 6.44 million riders on a daily basis The Seikan Tunnel, running from HonshȻ to Hokkaido, is the longest and deepest operational rail tunnel in the world Japan’s train stations account for 46 out of the 50 busiest stations in the world
Tokyo’s Akihabara district is known as the shopping destination for manga, anime and video game lovers. Although the staff mostly speak Japanese, they can easily direct you to an English menu if needed. And if you still need some direction when it comes to choosing your meal, each menu has a section laid out in the design of a local metro route. First stop: shareable appetizers.
way into your mouth is too much, choose a different track: the railway-themed drink menu. Based on the Tokyo rail system, you can share a speciality cocktail and a “kampai!” (a.k.a. “cheers!”) with familiar pals like the Ginza Line—just be careful and always ride responsibly.
Speaking of menus, let’s talk food…. If you are looking for some low-key Japanese pub-style food served with a mixture of train themes (because, really, who isn’t?), Little TGV has a decent-sized menu to choose from. Alongside soups and salads, the menu offers up some great dishes for sharing, as well as a selection of yummy desserts. Throughout the day, some food, like the onigiri, comes served up in the shape of a train or delicately placed in cute railway-inspired dishes (hmmm … shall I have the regular electric train tonight or the celebrated Japanese shinkansen?). If the idea of choo-choo-ing your food all the
In terms of cost, you can expect to pay a 500-yen cover charge (or fare!) in addition to the cost of your meal. The restaurant is in a popular area of Tokyo, and the menu’s prices reflect that. Plus, like many other theme restaurants, you are paying for the experience as much as you are for the food. So, try not to let the prices derail this opportunity (groan). To ensure that no one misses out on this ride, Little TGV is open seven days a week—just like the train system that inspired it. Oh, and don’t forget to browse through the Little TGV shop on your way out to make your experience complete. Toot, toot!
Interested travellers can book a luxurious multi-day train ride around the Japanese island of KyȻshu An adult traveller can get a 21-day Japan Rail Pass for just over $600, making it easy to see the countryside!
Restaurant Little TGV
Located near the Akihabara Station, Little TGV is on the fourth floor of an office building. littletgv.com (Japanese language only) TEL: 03-3255-5223 4F Isamiya Dai 3 Bldg., 3-10-5 Soto-Kanda Chiyoda-ku, Tokyo OPEN HOURS Mon–Fri: 6 pm–11 pm Sat–Sun & national holidays: 12 pm–11 pm
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1-Day Kyoto Tour Visit the ancient capital’s most famous sites! This one-day tour takes you across Kyoto to renowned temples, shrines, World Heritage Sites and more. With transportation, guide and lunch included, this tour makes planning your Kyoto day trip a breeze!
TOUR BASIC INFORMATION Departure from: Kyoto Duration: approx. 10 hours English-speaking guide, lunch, other admission fees and transportation costs included in the tour.
PRICE
146
CAD $
*Price is for the month of June 2015. *Price will fluctuate monthly based on exchange rate.
©JNTO
HOW TO PURCHASE Reservations can be made by either telephone or email. Please contact JTB International (Canada) Ltd. at Toll-free: 1-800-268-5942 | email: jtbtoronto@jtbi.com | Phone: 416-367-5824 | Website: www.jtb.ca
I T I N E R A RY 7:45
Hotels in Kyoto City
Pick-up service from Kyoto hotels to New Miyako Hotel.
8:35
Kyoto Imperial Palace
40
min
(except Saturdays, Sundays, holidays and specific days)
New Miyako Hotel
Entry for international visitors generally requires application in advance, but participants in this tour can enter only by filling out a short form.
All transportation on this tour is by bus.
Heian Jingu Shrine
25
min Don’t miss the characteristic red architecture of this beautiful shrine, built to celebrate the 1,101-year anniversary of the founding of the city of Kyoto.
Sanjusangen-do Temple 30
min
Nijo Castle
50
min
A UNESCO World Heritage Site. Tour the historic castle completed in 1626, which was built to provide lodging for Tokugawa Shogun and as a stronghold for the Kyoto Imperial Palace.
Kinkaku-ji Temple
min
(Saturdays, Sundays, holidays and specific days)
This shrine’s main hall is a designated national treasure and is famous for housing the god of scholarship. The shrine is especially great to see during the plum blossom and autumn leaf seasons.
45
min
Visit this World Heritage Site, also known as the Golden Pavilion. The wooden architecture is covered in thin layers of pure gold and is surrounded by a beautiful lake.
Kitano Tenmangu Shrine
40
Visit the world’s longest wooden structure, housing 1,001 life-size statues of Buddhist deities dating back to the 13th century.
Kiyomizu-dera Temple
The view of Kyoto from the World Heritage Site of Kiyomizu-dera is superb. The historic shopping lane that leads to the temple adds to a wonderful experience.
Japanese-style lunch 50 *Vegetarian menu available.
min
70
min
17:30–18:30
Hotels in Kyoto City
From Kiyomizu-dera Temple to each hotel.
*For more information, please contact us at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com
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UPCOMING
EVENT
e music scene th t ye — m a re st in a lture has hit the mr this exciting world cu e es n a p Ja e, im ve e FFrom sushi to an . Dive in and disuco ed iz n g house scene. co re ve n li u d y n el rg ro g la er n d ee n b u s ha to a gig in Tokyo’s with a virtual trip
C I S U M T X NE O Y K O T M O FR By Yumi Nishio
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S
ix years ago, I got an email informing me about a new event in Toronto: Next Music from Tokyo. I learned that this is a D.I.Y. event run by one person, who invites an incredible lineup of bands from Tokyo’s indie music scene to play here in Canada. He does all the organizing by himself—from booking venues to obtaining work permits—and, what’s more, he pays to cover all the musicians’ travel costs, including airfare and hotel accommodation. “What ?!” I thought when I read the email. “Nobody can have that much passion to run an event that almost guarantees him to lose money. This is going to be a one-time event, so I should catch it while I can.” I was wrong. Since then, I’ve kept hearing about the event every summer, and it looks like it’s just getting bigger and more popular every time it comes around. It is now in its seventh year, and the founder, Steven Tanaka, took some time to talk to Bento Box Magazine as the publicist of the event. And, yes, he still runs this event all by himself.
tive, and performances that rely heavily on style and shock value to mask poor songwriting are ignored. It’s a painstaking process but the most important factors in picking the bands are skill, originality, stage presence and of course great songwriting. BB: What was the most challenging thing you had to go through for the event? Organizing and promoting the very first tour in 2010 with no previous knowledge of how the music industry works was the biggest challenge. The mountain of red tape required to get work permits for the bands, trying to convince music venues to book my shows and getting completely ignored, doing my best to promote the show in Vancouver and Montreal when I live in Toronto … there were so many tough challenges I needed to overcome with the first tour as a complete newbie to the music business.
Bento Box: Why are you so dedicated to music, especially to Japanese underground music?
Even though Japanese food, technology, animation and fashion have become increasingly popular in North America, Japanese music, especially indie and underground music, has received very little recognition. Tokyo has the largest indie/ underground music scene in the world and I believe it’s also the most exciting and cutting edge. That’s why it’s become my passion to introduce Canadians to the world of Japanese underground music though the Next Music from Tokyo tour. BB: How do you pick the bands? I travel to Japan five to seven times a year and watch shows almost every night while I’m there. I talk to bands and people at shows and I’m constantly seeking out the newest and best bands and getting recommendations from the people I meet. The bands I choose for the tour must have excellent stage presence and must be doing something fresh and interesting with their music. I don’t like music that is generic or too deriva-
BB: Can you briefly introduce the bands coming this year? OWARIKARA play energetic, psychedelic rock with more stage presence than the Rolling Stones and AC/DC combined. Mothercoat sound like Radiohead but quirkier and more intense. Otori’s music is a fiercely original blend of nowave, Krautrock, noise and hardcore and their female vocalist has an intimidating aura that is larger than life. PENs+ are very young but extremely talented musicians cr creating the mathiest (trickiest) aand most powerful po emo music around. Atlantis Airp A Airport are a self-described mathpop band b with lush melodies and soo soothing female vocals. BB: Any message for the readers?
Steven: Tower Records in Japan has a slogan, “No Music, No Life,” and I tend to agree because music enriches my life in so many ways. It motivates me, cheers me up when I get down, cures my boredom and some of my greatest memories are from going to concerts with friends and seeing my favourite bands perform. I fell in love with the underground music scene in Japan after going to a small live house (music venue) in Shinjuku, Tokyo, seven years ago. All the bands played with so much skill, energy and passion and the music itself was so fresh and original that I was completely blown away.
ologist. Paying the travel and hotel costs for over 20 musicians is still more than double what I would make even if all the shows sold out because I purposely keep the price of tickets low. I make a very comfortable living as a doctor so this is my gift to the Japanese bands that make the music I love and the Canadians who are discovering or already share an interest in Japanese music.
BB: Now your event is growing larger and larger each year! Selling out Lee’s Palace last year was unbelievable. It’s a relatively large venue and the show had a fantastic atmosphere, but I don’t want Next Music from Tokyo to get much bigger because part of the appeal of the tour is the closeness between the bands and the audience. Personally, I think the best part of any indie/underground music scene is watching your favourite bands perform in smaller, intimate venues where you can establish some sort of bond. I don’t want that aspect to disappear.
The music these bands have on Spotify and YouTube doesn’t come close to doing their live performances justice! And music itself is a language that transcends any language barrier, so even if you don’t understand Japanese the emotional content, melody and rhythm can still be thoroughly enjoyed, especially when amplified by the energy of a live performance. For more info about the event, visit: www.nextmusicfromtokyo.com
BB: Are you planning on doing something different with the event in the future? I challenge myself to bring a better lineup each year, but I don’t foresee any major changes. At shows in Japan sometimes the bands sell/serve food they cooked themselves and original cocktail drinks they created. I’d like to try something like that but it might get too messy. [Laughs] BB: Do you still have to pay for the event out of your pocket? I still fund the tour completely out of my own pocket with the money I make as an anesthesi-
Steven Tanaka MD. Lives in Toronto. So passionate about the Japanese underground music scene that he founded and carries out a three-city (two shows in Toronto, one show each in Montreal and Vancouver) tour to share the music with fellow Canadians.
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What’s happening?
June 2015 Events Toronto Jazz Festival
Photo: Courtesy of Toronto Jazz Festival
Thursday, June 18–Monday, June 29 | Some free, prices vary for each concert | Various venues across Toronto | More info: torontojazz.com
> Music festival season is coming near and one of
Natsu Matsuri & Bon Odori Come and enjoy a lively festival atmosphere with games, great food and spectacular performances. The Japanese Canadian Cultural Centre will be hosting the traditional summer festivities of Natsu Matsuri. Visitors can enjoy a Japanese folk dance called Bon Odori. This event will take place outside in the JCCC parking lot. In case of rain, it will be moved inside the JCCC building. Saturday, July 11 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: www.jccc.on.ca
Exhibitions Poster Exhibition: Getting the Big Picture in B-Zero Until Tuesday, June 30 | The Japan Foundation, Toronto (131 Bloor St. W., 2nd floor of the Colonnade, Toronto) | More info: jftor.org > Designing for the B-Zero paper size (103 cm × 145.6 cm) is the most challenging and rewarding task for graphic designers. Exactly double the standard B1 poster size, these expanded posters are designed to dazzle commuters at subway stations. In addition to their function in advertising, B-Zero posters are also used for artistic purposes, with original posters created for display in exhibitions. B-Zero masterpieces by such creators as Ikko Tanaka and Shin Matsunaga will occupy the walls of the Japan Foundation gallery.
Performances Next Music from Tokyo vol. 7 Friday, June 12 & Saturday, June 13 (Toronto), Monday, June 15 (Montreal), Wednesday, June 17 (Vancouver) | $10 in advance, $15 at the door 32
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More info: www.nextmusicfromtokyo.com > Tokyo secretly harbours what is arguably the most exciting music scene in the world. Next Music from Tokyo hand-picked some of the bands from Tokyo’s independent and underground music scene, and organized two shows in Toronto and one each in Montreal and Vancouver. This year’s lineup will consist of the following bands: Owarikara, mothercoat, otori, PENs+ and Atlantis Airport.
North by Northeast (NXNE) Wednesday, June 17–Sunday, June 21 | $20–35 Northby Advanced events, $49 Full festival wristband, $30 One-day wristband, Walk-up price TBA Various venues across Toronto More info: nxne.com > The 2015 North by Northeast will feature hundreds of musicians performing all across Toronto over five days. And this year, a noise rock band from Kagoshima, Japan, Suichu Blanco (水中ブラ ンコ), will be performing at the Silver Dollar Room (486 Spadina Ave.). They are the next successful band from the Japanese new wave, reported to knock people down and freeze them in awe with their impulsive and pounding music. Be sure to put them on your list of gigs to see during NXNE.
the largest of them all, the Toronto Jazz Festival, will be featuring a special performance by North Pandemic Groove Quartet from Hokkaido, Japan. They are a young jazz funk band who won the 2014 Sapporo Jazz Festival to gain a place in this year’s festival as part of the Youth Jazz Showcase.
Montreal International Jazz Festival Friday, June 26–Sunday, July 5 | Some free, prices vary for each concert | Various venues across Montreal | More info: www.montrealjazzfest.com > Visit Montreal this summer for the world’s biggest jazz festival! Not only will there be an abundance of music, there will be loads of activities and food to enjoy to your heart’s desire. Among the jazz stars that will be performing at the festival is Cibo Matto, a Japanese female duo based in New York. Their unique sound has gained a large following in both the United States and Japan. This is a great chance to see them live.
Kentaro Kihara Concert Friday, July 10 | $22 per seat | Michael J. Fox Theatre (7373 Macpherson Ave., Burnaby, British Columbia) | More info: www.vancouver.ca.embjapan.go.jp/en/culture.htm > Appointed as the sightseeing ambassador of Kushiro City, Hokkaido, Kentaro Kihara is a wellknown Japanese pianist, composer, accompanist and singer who will be coming to Burnaby to celebrate the 50th anniversary of the Sister-City relationship between the City of Kushiro and the City of Burnaby. The concert will feature jazz piano accompanied by guitarist Yujiro Nakajima.
toe Monday, July 13 | $15 | Mod Club Theatre (722 College St. W., Toronto) | More info: themodclub.com > Japanese music group toe is known for its melodic, clean guitar settings. The vast majority of toe’s music is instrumental and features swift and acute drumming. Don’t miss this explosive live performance! *This event is for ages 19+.
Where Canadians can go to celebrate Japanese culture
Crossfaith
Honda Indy
Friday, July 17 | $40–50 | Molson Canadian Amphitheatre (909 Lake Shore Blvd. W., Toronto) More info: vanswarpedtour.com > Crossfaith will be playing at Vans Warped Tour 2015. They were formed in November of 2006 and quickly gained popularity in Japan. Their sound is aggressive while introducing both strings and electronica sound effects to add catchy melodies to their uniquely structured songs.
Friday, June 12–Sunday, June 14 | $50–175 2-day pass, Free Friday general admission Exhibition Place (200 Princes’ Blvd., Toronto) More info: www.hondaindytoronto.com
More info: www.fairmountmarket.ca (click on ‘Pitchfork School’) > Onigiri or o-musubi are the Japanese answer to the sandwich. These balls of unseasoned rice have aristocratic beginnings, much like the sandwich, and similarly have evolved into a casual and convenient food that anyone can make at home. In this workshop we will examine the different kinds of Japanese rice, and how to wash and cook the rice for optimal taste and texture. Participants will be able to try their hand at forming onigiri using a few different techniques. Participants will leave with some onigiri to snack on, and the skills to start making their own onigiri at home.
Until Sunday, November 1 | $34.40 –280 Selected US and Canadian cities, including Vancouver (Friday, July 17–Sunday, July 19) More info: www.sanrio.com/hkfestival > Hello Kitty is hitting the road with her firstever North American live tour event! Join Hello Kitty and her supercute friends including Dear Daniel, My Melody, Badtz-Maru, Keroppi, Chococat and Pompom Purin in a unique celebration of fun, festivities and surprises.
Other 11th Asian Community Games Saturday, June 6 –Saturday, June 20 (weekends only) | Selected stadiums and school fields in Toronto and surrounding area | Free to watch *Fee required for participation | More info: www. acgames.ca/home-asian-community-games > The Asian Community Games promotes and supports sports and cultural programs for youths and adults in Canada. The objective is to encourage and facilitate the development of good character, leadership, citizenship and sportsmanship. Open to all Canadian communities. Opening ceremony will held at Centennial Park Stadium (256 Centennial Park Rd., Etobicoke) on Sunday, June 7 at 10:30 am.
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Hello Kitty’s Supercute Friendship Festival
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Due to the 2015 Pan Am/Parapan Am Games taking place in Toronto this summer, the Honda Indy, Toronto will come one month earlier. However, the outstanding lineup of racing is unchanged, including the Verizon IndyCar Series, Indy Lights, USF2000 and Pro Mazda. Returning due to popular demand will be exotic car racing in the form of the Porsche GT3 Cup and Robby Gordon’s SPEED Energy Stadium Super Trucks.
FIFA Women’s World Cup Canada 2015 Until Sunday, July 5 | $20.15 and up | Six different venues across Canada (Vancouver, Edmonton, Winnipeg, Ottawa, Montreal and Moncton) | More info: www.fifa.com/womensworldcup > The Japan women’s national soccer team, nicknamed “Nadeshiko Japan,” will be trying to defend their FIFA Women’s World Cup title in Canada. They became the first Asian team to win the cup when they defeated the US in a penalty shootout in the 2011 finals. This year’s tournament is going to be the largest ever with more teams and matches, so go and cheer them on when they’re playing at a venue near you.
Intro to Onigiri with Jess Mantell Monday, July 6, 6:30 pm–8:30 pm | $40 | Pitchfork Company (1322B Gerrard St. E., Toronto)
Matsuri Toronto Japanese Summer Festival Sunday, July 26, 11 am–9 pm Yonge-Dundas Square (1 Dundas St. E., Toronto) More info: Search “Matsuri Toronto” on Facebook > The Toronto Japanese Summer Festival is a chance to explore Japanese and Japanese-Canadian community. It celebrates Japanese culture, art, cuisine and quality of life through products and services. This year, a Harajuku & cosplay fashion contest will be held along with live music and dance performances. There will also be a market featuring the best of Toronto’s Japanese food. The festival is open to the public and is free for everyone, so all you have to bring is your Japanese spirit!
Otakuthon Friday, August 7–Sunday, August 9 | $35–55 Palais des congrès (201 Viger Ave. W., Montreal) More info: www.otakuthon.com > Otakuthon is Quebec’s largest anime convention promoting Japanese anime, manga, gaming and pop culture. Programming consists of cosplay, vendors, an Artists’ Area, panels, workshops, game shows, anime video screenings, dances, karaoke and music concerts. This year, the Japanese popular band FLOW will be playing at the stage on Sunday, August 9.
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Styling tips Beauty
Dedicated to beauty
Let the experts at Balance help you look your best Balance Hair & Nail Studio has been serving the beauty needs of Toronto for over three years. Their hairstylists are from well-known salons in Tokyo, Japan, and London, England, where they honed their expertise before bringing it to our city. They also travel to Tokyo every year to learn new and up-to-date skills, styles and technologies to better serve their customers. Balance is dedicated to making Toronto’s men and women look as beautiful as can be.
Ombre and balayage: This year’s hottest trends Add some sun to your look this summer! Highlights have gotten more and more popular, and two of the hottest highlighting trends are ombre and balayage. Ombre is a striking fade from dark to light hair, while balayage uses a sweeping technique for a softer look. Go bold, colourful or natural with endless colour choices. These techniques look good on short hair, too, so don’t be afraid to be daring with your dye.
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Short and
sweet
lights Ombre high
We love this short bob! A soft perm adds extra volume and style, while highlights help this cute hairstyle express your personality. Best of all, it’s easy to maintain at home.
Balance Hair & Nail Studio 5457-A Yonge St., Toronto www.ysbalance.com TEL: 416-733- 0152 Open: Tue–Sun 9:30 am–7 pm Mon closed
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Hit the books
By M Crowson Culture
There is always a sacrifice
More by
Tamai Kobayashi Exile and the Heart: Lesbian Fiction
Prairie Ostrich by Tamai Kobayashi One broken family grapples with loss in a novel that “sings out against all the bad in the world.”
This collection depicts women struggling to negotiate love, identity and friendship against a moving landscape of memory. In these finely tuned stories, Kobayashi deftly conveys the poetic insights of everyday experience.
Quixotic Erotic
Author info
Born in Japan and raised in Canada, Tamai Kobayashi is the author of two story collections whose vivid, electric prose has drawn praise from readers and critics alike. Prairie Ostrich is her debut novel, published in 2014, the same year she was awarded the Dayne Ogilvie Prize for LGBT writers.
Eight-year-old Egg Murakami lives on an ostrich farm with her parents and teenage sister, Kathy. It’s September 1974, six months after the death of the family’s oldest son Albert, and the Murakamis—the only Japanese-Canadian family in Bittercreek, Alberta—are still reeling with grief. Egg’s mother has slipped into a dark whiskey haze and her father has retreated to a cot in the ostrich barn. Egg only sees her father when she goes into the barn to help care for the ostriches, or to fetch his plate for dinner. Meanwhile, her mother’s presence in the house is more ghostly than nurturing, a woman lost in shadowy grief: “Her mother, smudged at the edges, is gone gone gone…. Gone like Albert.” Egg’s only support is her sister Kathy, an exasperated champion who sweeps in to rescue Egg from schoolyard bullies and holds together the jagged pieces of the Murakami family. Star of the basketball team, Kathy’s a popular kid who hates weakness and deals stoically with her own pain. Egg, on the other hand, is as fragile and full of wonder as her name suggests, a bright but strange girl tormented by a bigoted classmate, and by her own inability to fit in. Egg often runs to the library to escape persecution, taking refuge in books, which help her understand life’s 36
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great and small tragedies. Well-meaning Kathy tries to protect Egg by reading aloud Egg’s favourite stories at night, but with a few changes: she reimagines happy endings for The Diary of Anne Frank and Charlotte’s Webb. Egg understands from these stories that sacrifices must be made, but that ultimately good will triumph over evil. Still, Egg can’t grasp the rhyme or reason for Albert’s accident. “How can Dead be forever?” she wonders. The end of Albert’s story is shrouded in mystery. The family never talks about what happened at the railroad tracks, or why nobody came to Albert’s funeral. But Egg overflows with questions about right and wrong and life and death, so she asks them at Sunday school, only to be ejected from the classroom, silenced once again. Egg must try to reach Albert in her own way, even as she struggles to survive the trials of second grade. A tiny, half-wild creature, she gets shoved into lockers and dumped head-first into a trash can, until Kathy rescues her. But Egg also protects Kathy, who’s in love with her best friend, Stacey. Every time Egg sees them together in an unguarded moment, she fears the worst if others are watching. She knows her sister could be run out of town, with taunts of “Jap-dyke” and calls to “Remember Romans and Leviticus” hot on her heels.
This volume of literary erotica features the poetic, sensual fantasies of women loving women. Kobayashi’s stories portray rich, complex characters and reveal sex as a vital, fulfilling part of living.
As a protagonist, Egg is easy to love, in part because her empathy is oceanic. She aches for her sister, the lonely librarian, the new classmate, the battered schoolteacher and even her own bully. Kobayashi depicts Egg’s inner world with a poetic brush, simultaneously evoking hilarity and anguish as she swings between social acceptance and what she calls “ostrichization.” Above all, Kobayashi lets readers experience all the crashing, accidental wonder of language as it bumps up against shared heartache. The author blends this deeply felt family portrait into the landscape of iconic ’70s pop culture and politics. Vietnam, Watergate, Japanese internment and indigenous persecution hover like spirits at the edges of this tragedy. Egg must struggle to dispel the darkness with a light of her own. With a writing style that combines the playful curiosity of a precocious child and the nimble wordplay of a seasoned writer, Kobayashi challenges us to look straight into the violent heart of prejudice and still find hope. None of the characters are purely good—even Egg, with her deeply generous heart, sometimes makes the wrong choice—while the cruelest characters can spark our sympathy, if only for a moment.
G O Let's
llearn earn
N I H O N G O
easy JJapanese apanese
What to say in a sushi restaurant
O ha!sabi...
Once you’re seated in a sushi restaurant (o-sushi ya san, お寿司屋さん), your server will bring you hot towels for your hands (oshibori, おしぼり) and pour you some green tea. When you are done eating, you can request more green tea by saying, “Agari kudasai”(あがりください).
W
Intermediate What are your recommendations for today?
O-makase (お任せ) menus include the chef’s handpicked selections, mostly nigirizushi (にぎり寿司). Telling the staff your budget (yosan, 予算) will let the chef craft a menu that delivers the best bang for your buck.
今日のおすすめは 何ですか? Kyou no osusume wa nan desu ka?
Illustration by Reiko Ema
Can I have a tuna roll without wasabi?
鉄火巻 サビ抜きで お願いします。 Could I get a chef’s special within my budget, _ _yen?
Tekka-maki sabi nuki de onegai shimasu.
予算_ _円で お任せでお願いします。
Beginner Every month has certain varieties of fish that are in season, or 旬 (shun; fish that are in season can be referred to as 旬の魚, shun no sakana). Asking for recommendations on the day of your visit will let you sample the freshest choices.
Yosan __ en de omakase de onegai shimasu.
Advanced Tekka-maki means tuna roll, but don’t make a mistake! When Japanese people say “tekka,” it usually refers to a tuna roll, not tuna sushi (nigiri). Here are some other special terms to know at a sushi restaurant: sabi (サビ), short for wasabi; gari (ガリ), pickled ginger; shari (シャリ), sushi rice; and neta (ネタ), the topping (e.g., fish) on sushi rice.
Compiled by Catherine MacIntosh. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | principal@tjls.ca
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Martial arts
Kendo
The way of the sword
The Japanese art of kendo has swept the globe, creating a worldwide community that values peace and harmony. Learn about kendo’s secrets in Wa, an upcoming webumentary.
Kendo (剣道), a modern Japanese martial art, is a physically and mentally challenging activity that combines martial arts practices and values with the strenuous athletics of a sport. Kendo translated means “the way of the sword,” referencing its history: the art is descended from swordsmanship. It is widely practiced in Japan and in many other nations across the world. The All Japan Kendo Federation (AJKF) estimates that the number of kendo-ka (kendo practitioners) in Japan is 1.66 million, with over 6 million practitioners worldwide.
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16th World Kendo Championships Kendo is steeped in history and tradition and is a joy to watch. This spring, teams, practitioners and fans from all over the world travelled to participate in the 16th World Kendo Championships (WKC), an event that is held every three years. This year the championship was hosted in Tokyo, Japan, from May 29 to 31 at the Nippon Budokan—which was also home to the first-ever World Kendo Championships in 1970. It takes years of dedication and training to perform at
the championship level, and this year’s event saw representatives from over 57 countries there to showcase their skills.
Team Canada in Novara, Italy, 15th World Kendo Championships (2012)
Team Canada Canada enjoys a very high profile within the global kendo community, with an impressive record of two second-place and eight third-place finishes at the World Kendo Championships. Only teams from Japan, Korea, Brazil, Canada and the USA have ever placed in the top two over the WKC’s 40-year history.
to Tokyo in May 2015 and compete in the 16th World Kendo Championships. This story is about their vision, their belief and the power, the sheer willpower of everyone on the team and around the team of this lifelong commitment and devotion to Kendo,” says Simon. “A project of this size and undertaking could not happen without the input and support of so many people who volunteer their time, including Team Canada and members of the Canadian Kendo Federation.” The webumentary will also highlight the wonderful 100-plus-year history of Kendo in Canada and pay tribute to the 45-year history of Team Canada.
Wa, the webumentary: An eight-part kendo web-series This year, the first-ever webumentary about kendo, entitled Wa, is in production. This project was conceived by Simon Conlin (director and executive producer) of MISC Media with support from an amazing crew, including Kelvin Ip, Marisa Iacobucci, Patrick Barfoot and many others. This is a non-profit “passion project” that is looking to give back to the kendo community. The webumentary will be similar to a TV/film documentary, but not in the traditional sense: it will take the form of an eight-part episodic documentary released online via social media. Filming and production will take place in Canada and Japan and will include footage from the 16th WKC. “This story will focus on Team Canada and kendo in Canada (past, present and future). We journey with Team Canada as they train and travel
Filming has already begun and has taken the team from Canada to Tokyo for the 16th WKC. Production and editing will continue until October 2015. Each episode will be approximately five minutes long, and the whole series will be released online on October 12, 2015 (Canadian Thanksgiving). A commemorative DVD will also be available to supporters and sponsors.
Simon Conlin Simon Conlin is the director and executive producer of Wa. Simon has been practicing kendo since he was a young boy and is fourth dan. Originally from England, he now lives in Toronto with his family and works as a digital creative director with over 20 years of integrated media industry experience.
This project is funded by supporters in worldwide kendo communities as well as corporate sponsorships. To support the webumentary, please contact: simon.conlin@gmail.com
What is wa? Wa (和) is a Japanese cultural concept that can be translated as “team harmony.” Some say it is one of the most fundamental concepts of Japan’s moral system—and it’s also one of the core concepts in the practice of kendo. Wa refers to a sense of peace and unity within a group, where members prioritize the harmony of their community over their own personal interests. Kendo practitioners all around the world already experience and foster a sense of wa. This unity is what has helped kendo to keep growing, and it’s what makes the global kendo community a place of peace and long-lasting friendships.
Kelvin Ip Kelvin Ip is the producer and video editor of Wa. Kelvin is a media production professional with 10 years of TV production experience.
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Memoir ࡔ ࡕ ࠕ
Illustration by Chieko Watanabe
Battle of the maternity ward
What do a noble samurai warrior and an expectant mother on bedrest have in common? Nine years ago I was lying in a hospital bed on strict bedrest while pregnant with my twins. Keeping me idle was no easy feat. I was superwoman. I had to work 60-hour weeks. I had a new school opening up and new teachers had just arrived from Minnesota. Bedrest was unacceptable. All I could think was, “Please let me out of here!” Unfortunately, my body wasn’t following my lead, so I eventually succumbed to the fact that I had to be a good girl and stay there. My new best friend was a 24-hour-a-day IV drip that was suppressing my labour contractions. But I didn’t go down all that easily. I still managed to make lesson plans, draw class materials and
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have bedside staff meetings in my little curtained cubicle. My bed was filled with paper, scissors, files and a plethora of coloured markers and pens. That took up some of my time, but to help combat the boredom, my husband set up a laptop for me in my room so that I wouldn’t lose my mind. We broke several rules in that hospital room: we had pizza parties, drank champagne (my husband, not me!)—and that laptop was definitely frowned upon. I was a total rebel mama for two months. It was appropriate that one of the first movies I watched after “lights out” was the Japanese classic Yojimbo. I am not keen on violent movies, but this 1961 film was interesting to me for several reasons. It was the classic “Samurai
By Shelley Suzuki
movie,” that image that flashes into people’s minds when they think about Japan. And it’s also beautifully composed—who couldn’t love a slick, balletic sword fight? I also have an affinity for strong, handsome men with deep voices and deeper principles … and Sanjuro, the character played by Toshiro Mifune, really delivered on that front. Despite his bodyguard/assassin job title, his intentions were noble: to rid the town of evil and return it to peace. His most admirable act was when he fought the gangsters for the innocent farmer’s wife, who had been sold to the local gambling lord, and returned her to her kind husband. This was done for no profit to himself. It was done for love. I feel that, perhaps, this was the only way that Sanjuro could justify doing what he did for a living. His battle paralleled mine in some ways. I was often alone in my struggle. I had to exert great patience and look towards the end goal, which was my beautiful babies. I had to control the urge to rip out my IV tube and flee the hospital in my slippers. In the end, I was transported by ambulance to a larger hospital for an emergency Caesarean section. My twins came 10 weeks early and the greater battle was theirs, waged for two months in the ICU. They fought valiantly. Today, I am very fortunate to have two healthy, wonderful children. I am thankful that my doctor was smart enough to make me stay put and that Sanjuro was there to help me get through it.
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.
[PR] Ryoji Ramen & Izakaya
Vol.4
Fire up your summer with Spicy Miso ramen Hot and spicy might not sound ound like the best way to cool down, wn, but this ramen is a perfectly delicious way to fight the heat.
Sp ic a n e it otc up h!
Summer is finally on our doorstep—the perfect fect time to indulge in a hot, spicy bowl of ramen. en. Yes, you read that right! While warm weather er may tempt you to grab a cold treat, it turns ns out that eating hot and spicy food is a muchh more effective way to cool down, simply forr the fact that it makes you sweat. So if you’ree n feeling the heat, head down to Ryoji Ramen ng & Izakaya and fight fire with fire by ordering a delicious bowl of Spicy Miso ramen. wThis fiery dish starts with the same slowji’s simmered, Hakata-style broth as Ryoji’s popular Tonkotsu ramen, giving it a rich and creamy texture. This unique broth—featuring ring Ryoji’s signature noodles—is prepared inhouse on a daily basis and takes over 18 hours ours to be simmered to perfection. What sets the ix of Spicy Miso ramen apart is the topping: a mix three types of Chinese miso to give it that spicy picy kick. The miso is then mixed with ground ound b e e f, an d tthh e dish is topped with chashu, bean sprouts, scallions and kikurage mushrooms— Garlic cloves pickled in soy sauce
Spicy Miso Ramen Served with spicy miso, ground pork, chashu, bean sprouts, scallions and kikurage mushrooms.
making this one of the best-tasting ways to spice up a summer day. For those who want even more stimulation for their tastebuds, Ryoji will provide you with a garlic press and a whole clove of soy-saucepickled garlic so you can dress your ramen as you see fit. The garlic takes the ramen’s flavours to a new level, allowing you to enjoy a different taste in the same bowl.
Summer is a great time to visit Ryoji, aas the restaurant originally hails from Okinawa, the hottest place in Japan. When you walk through Ryoji’s doors, you’ll be greeted with an energetic echo of mensore! (meaning “welcome” in the Okinawan dialect). And once seated, you can enjoy the vibrant flavours of Okinawa the way they were intended: immersed in a friendly and tropical atmosphere.
Ryoji Ramen & Izakaya 690 College St., Toronto | TEL . 416-533-8083
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rative displays that welcome you to your dining space, or the dishes being used to present your meal, or the way an ingredient is prepared and served. And the dishes that are served as part of the experience are not just food on a plate. They symbolize seasons, festivals and celebrations—the whole meal is an edible poem. Therefore, careful attention is paid in the preparation and presentation to offer customers the perfect experience.
Japanese dining series 2
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Omotenashi:
The harmony of service By Mark Hashimoto It’s a beautiful summer day. As you enter the restaurant, a woman wearing a lovely silk kimono awaits your arrival. She bows and greets you, then takes you to your dining room, which is air-conditioned to just the right temperature. She offers you a cool hand towel and some cold tea to refresh you from the heat outside. This is just the beginning of your experience of the spirit of Japanese hospitality—a tradition called Omotenashi. It wasn’t until I had gone to Japan that I first had the unique experience of Omotenashi, and it took a couple of years before I could truly appreciate it. Everywhere you go in Japan, whether it’s a restaurant, a hotel or a shop, you will most likely encounter Omotenashi. It’s a kind of service that goes to incredible lengths to provide a one-of-a-kind experience to each customer and exceed their expectations. Omotenashi is often provided even before you are able to ask for it. As if the servers are able
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to read your mind—and yet it’s done with the subtlest of gestures. Omotenashi also plays an important part in the experience of Kaiseki, a traditional Japanese multi-course meal. And it’s important to note that the hospitality of Omotenashi is not just a one-way street—it’s about mutual respect, with guests and hosts at the same level. It comes down to the harmony of service. For the server’s part, they must pay attention to the customers to see how they are feeling and make sure any dietary restrictions are met. The customer, on the other hand, must pay attention to the details of what is being served to them and show their appreciation by commenting on and savouring all the details that go into their meal. As mentioned above, Omotenashi is the subtlest form of service—it may even include the deco-
When it comes to dining, Omotenashi service is provided right from the time you make your reservation. Each dining experience is unique because of the Omotenashi provided by all staff on the floor, from the kitchen to the dining room. This serving tradition keeps with the spirit of a saying in the tea ceremony: Ichigoichie—meaning that every moment is a special, once-in-a-lifetime occasion that should be treasured. Next time you visit a Kaiseki restaurant, pay attention to the details that go into being welcomed and the careful preparation that goes into the dishes. It may take you several visits to understand, but don’t hesitate to ask questions. Your server, after all, is there to help.
Omotenashi is often provided before you are even able to ask for it—as if the servers are able to read your mind.
Mark Hashimoto MC and television talent as seen on YTV and Disney’s Japanizi: Going Going Gong! He trained in Japanese hospitality in one of Kyoto’s renowned ryokan (Japanese inns) for three years before coming back to Toronto to assist with his family business, Kaiseki Yu-zen Hashimoto.
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p. ra-age on to Curry with Dkaivine!
A uniqu classice CJapanese ta anadian ke on the poutine. Ka ath thl hlee e nO ee O’H Ha agan
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SPICE IT UP AT RAMEN RAIJIN With nine different ramens to choose from and a mouthwatering selection of other dishes, this is so much more than your typical ramen shop! hink you can only eat ramen at ramen restaurants? Then you haven’t been to this one yet: Ramen Raijin offers a variety of dishes alongside their bowls of pork-infused noodles. From Japanese poutine and homemade curry to rice bowls and more, this special spot has something for everyone.
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When it comes to their ramen, there’s a lot more to choose from than you might expect. Here, it’s not simply a choice between the classics: shio (salt), shoyu (soy sauce), miso or spicy ramen. With several chicken-based soup options, this is the ramen joint for those who don’t eat pork. Or, for herbivores, they also have a unique, “soupless” vegetarian ramen. If you’re like me, you’ll agree that the ramen
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experience isn’t complete without a side of gyoza. Good thing Ramen Raijin’s dumplings are made for dunking and devouring—soft and tender on one side and perfectly crispy on the other, this gyoza is a perfect companion to your ramen! And don’t miss unexpected side dishes like the oh-sojuicy kara-age (fried chicken), takoyaki (octopus balls) and seasoned curry fries so flavourful they almost bite back at you! Not in the mood for noodles? Move on to the nextbest carb: rice! Of the several rice bowls on the menu, I couldn’t resist trying the homemade curry. Thick, creamy and rich in flavour, this dish boasts a delicate sweetness you can’t help but love. And my personal favourite: the Japanese poutine. Imagine your fries drizzled with a soy sauce “gra-
Kaa hleen spent years cho Kat wing down in JJapan, and once even she d a tear while eating exceptionally goo d grub. Known as a “sushi snob” among friends, Kathleen is one of those ann oying people who believes food is w art and enjoys cclogging your news feed cl with food pics. Currrrently, she lives and C eats in Toronto. www.kathleenohaga n.com
vy,” your cheese curds mixed with some savoury Japanese mayo, all topped with strips of nori (seaweed) and a sprinkle of green onions. This is one tasty twist on a delicious dish! If you’re extra hungry, you can combine a few of your faves, get yourself a combo and save a few dollars. If your eyes are bigger than your stomach, you’ll be happy to know that you can order smaller portions of practically everything—ramen, curry, gyoza—and still save room for dessert. And you’ll want to. The selection of sweets on this menu will cause anyone who’s been to Japan to feel a little natsukashisa (nostalgia). So head to Ramen Raijin! It’s your chance to try (almost!) everything off the menu … without upsetting your wallet. Or your stomach.
Ramen Raijin
BEER BLAST Supporo pitcher $9.99
3 Gerrard St. E., Toronto 647-748-1500 | www.zakkushi.com/raijin Open: Sun–Thurs 11:30 am–11 pm Fri–Sat 11:30 am–12 am
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Gushi Japanese Street Food Original Gushi Chicken meal
5
$
7.25 7 7.2 2 25 5
$
*Please present this coupon upon ordering.
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Ryoji Ramen & Izakaya
tax included One week only from Jun. 15 (Mon) – Jun. 20 (Sat)
Gushi is the first store in Toronto specializing in Kara-age, a snack for all ti generations. Achieved through its simple marination process which includes pure and fresh ingredients—sake, soya and garlic—the result is an authentic Japanese deep-fried chicken that is juicy, tasty and crispy! 707 Dundas St. W., Toronto | 647-447-1707 | gushiisgushi.weebly.com "«i \Ê q/ÕiÊ££\ÎäÊ> qÎÊ« ÊUÊ7i`q->ÌÊ££\ÎäÊ> qnÊ«
Don Don Izakaya
Free Topping 10 % Discount *Please present this coupon upon ordering.
Expires July 7th 2015
Ryoji Ramen is an Okinawan-style Izakaya in Toronto. They serve a vegetable ramen, so vegetarians can enjoy their delicious ramen too! You can also experience their unique side dishes. They have an Okinawa night, an event with a full evening of Okinawa culture, once a month. È äÊ i}iÊ-Ì°]Ê/ À Ì ÊNÊ{£È xÎÎ nänÎ ryojitoronto.com | Open: Mon–Thu 5 pm– £ÓÊ> ÊUÊ À ÊxÊ« qÓÊ> ÊUÊ->ÌÊ££\ÎäÊ> q ÓÊ> ÊUÊ-Õ Ê££\ÎäÊ> q£ä\ÎäÊ«
Japanese Seafood Restaurant
Crab Harbour
10% Discount *Please present this coupon upon ordering.
Expires June 30th 2015
Crab Harbour, Richmond Hill’s new high-end Japanese-style crab eatery. Look for the giant crustacean that denotes the entrance. Patrons can choose to indulge in the prix fixe menu or opt for items à la carte. The former is a nine-course ode to all things crab.
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The sounds of drums and the typical welcome cheer of “Irasshaimase!” are the first things you are sure to hear as you visit our highenergy setting at Don Don’s. “Don Don,” which signifies the sounds of Japanese drums, also means a place of ”more” ... a place of more drinks, more food and definitely more fun!
130 Dundas St. W., Toronto | 416-492-5292 www.dondonizakaya.com | Lunch: Mon–Fri ££\ÎäÊ> q{Ê« Ê >ÃÌÊV> ÊÎ\ÎäÊ« ® UÊ iÀ\Ê -Õ q Thu 5 pm–12 am (last call 11~11:30 pm) Fri & Sat: 5 pm–1 am (last call 12~12:30 am)
Tokyo Acupuncture and Shiatsu Clinic
$10 off
with regular session(55min)
*First time visit only. *Cannot be used with any other discount coupons. *Mention this coupon when you schedule your massage session.
Since 1991, Tokyo Acupuncture and Shiatsu Clinic has provided various types of treatments and advice to alleviate symptoms and improve natural healing abilities including Japanese-style Shiatsu, Japanesestyle Acupuncture, Swedish Massage, Reflexology and Moxibustion. We are here to help you maximize your own body’s ability to maintain and improve your health. ÓnäÊ7iÃÌÊ i>ÛiÀÊ Àii Ê, >`]Ê1 ÌÊÎn]Ê, V mond Hill | 905-731-5570 | www.crabharbour.ca Open: Mon–Sun 11:30 am –11 pm
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*Only dinner time. Cash payment only. *No alcohol included. *Please present this coupon upon ordering.
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