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Japanese Culture | Hot Spots | Products | Food

FREE Aug. 2015

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Cold treat or savoury meal? Now you don’t have to choose

Beat the heat Page

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ON AN ANCIENT TRAIL Take the road less travelled in Wakayama Page 20

INNOVATIVE CUISINE Artful fusions and refreshing twists abound at ki Page 08

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Contents

August 2015 Vol. 06

Food

Featured

04 Reimen: Beat the heat

10 Featured products

Turns out cold treats can be savoury, too! Try a bowl of reimen for a refreshing summer dish that’s also a hearty meal.

04

Could this be the next summer food craze?

Travel

Whether you’re after a sweet treat or the perfect ambience, this month’s products will help you indulge.

08 Creativity and fusion at ki

20 Featured destination: Wakayama

12 Back to school!

Innovative twists on traditional Japanese cuisine and an impressive list of sakes, wines, beers and cocktails make ki a hot spot.

Step off the beaten path and wander where gods dwell….

Come and discover your new favourite stationery from MUJI’s wide range of options.

28 One-of-a-kind dining A stop at the Gundam Café in Tokyo’s Akihabara district is more than a run-in with anime-inspired machinery.

14 Tech spotlight

16 The miracle condiment An ancient food makes a comeback with this Japanese staple. Discover the true meaning of umami!

The 2016 Honda Pilot is a one-stop shop for families and adventurers alike, with refinements all around. Are you ready to welcome your new best friend to the fold?

Culture

18 Akita’s very best sake 32 Interview with a sake expert

Kodama Brewery uses tradition and expert skill to craft a completely localized premium sake.

Set your sights on the colourful world of Japanese fireworks past and present.

Catching up with Michael Tremblay, the National Head Sake Sommelier for ki modern japanese + bar, on how to drink sake and what it takes to be a sake expert.

44 Japanese comfort classics This isn’t your average fast food! Gyutaro’s dishes epitomize Japan’s casual dining scene.

26 Only in Japan

34 Hit the books Eleven intertwined stories jigsaw into a puzzle of haunting perversions.

36 Local events 38 Film focus

Celebrate Japanese culture in your own backyard.

Inside Miyazaki’s “grand hobby.”

42 Memoir

40 Beauty

45

Highlight your best features and let your individuality shine with easy-to-style cut and colour creations from Salon Bespoke.

Sometimes looking a little bit ridiculous can be good for your health ... and your mood!

45 Kyara-ben Ready to jazz up your meal in the most adorable way?

Should you play with your food? We say “yes”!

Join the conversation on Facebook and Twitter

EDITOR’S NOTE

Nina Hoeschele

facebook.com/bentoboxmag

Making the most of summer

twitter.com/bentoboxmag

It’s already August! Summer’s just rushing by. Hopefully you’re leafing through this issue in your local park, or maybe on a nice patio…. How do you plan to spend your final weeks of the season? Will you be watching some stunning fireworks (p. 26)? Taking a long, meditative walk through nature (p. 20)? Or enjoying some rigorous exercise in the sun (p. 42)? If, instead, you prefer to avoid heat and sweat at all costs, perhaps you’ll be taking in an air-conditioned film or two (p. 38)....

Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinator Kathleen O’Hagan Writers Ariel Litteljohn, James Heron, Jenny McKechnie, Junko Mita, M Crowson, Sheena Kirkbride, Shelley Suzuki, Stephen Choi, Rondie Li, Yumi Nishio

And there’s always eating, of course (p. 8)—though that’s fun no matter the time of year. But on sticky days, it’s particularly nice to have a cold treat. That’s why we’re sure you’ll love reimen (p. 4), a.k.a. ramen’s cold, refreshing cousin. Perfect for stocking up on energy to get you through another muggy Toronto afternoon.

Designers Chiyako Mukai, Reiko Ema, Chieko Watanabe Web designer Hiroyuki Azuma Photographers Kazu Maruyama, Mari Otsuka Production assistants Stephen Choi, Rondie Li, Michelle Trichilo

Fall will be here before we know it (p. 12). Until then, we hope you milk every moment of these beautiful summer days!

Marketing administrator Emma Gao Publisher Kazu Maruyama

Bento Box Communication Inc.

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Feature

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REIMEN

冡 麺

Beat the heat By Rondie Li

Turns out cold treats can be savoury, too! Try a bowl of reimen for a refreshing summer dish that’s also a hearty meal.

Touhenboku Ramen

, , & / + with garlic chili oil Hiyashi chuka

ÂœĂ€ĂŠfÂŁĂŽ]ĂŠĂžÂœĂ•ĂŠV>Â˜ĂŠĂƒ>Ă›ÂœĂ•Ă€ĂŠ/ÂœĂ•Â…i˜LÂœÂŽĂ•½ĂƒĂŠ-ÂœĂžĂŠ Sauce Maple Vinegar Ramen tossed with sweet and sour soy sauce and spicy garlic chili oil. The cold ramen is served with tender chicken chashu (braised chicken) and kinshi tamago (thin omelette). The dish is also topped with seasonal summer vegetables such as sliced tomatoes, cucumbers, bean sprouts and pea sprouts, and ÂˆĂŒ½ĂƒĂŠ>VViÂ˜ĂŒi`ĂŠĂœÂˆĂŒÂ…ĂŠĂƒiĂƒ>“iĂŠĂƒii`Ăƒ°ĂŠ/Â…ÂˆĂƒĂŠÂ“i>Â?ĂŠÂˆĂƒĂŠ>ÂŤpealing to Eastern and Western palates and is available until the end of September only at the Queen & University location. See the inside back cover (p. 47) of this issue for a special promotion.

Garlic chili oil /ÂœĂ•Â…i˜LÂœÂŽĂ•½ĂƒĂŠÂ…ÂœĂ•Ăƒi‡“>`iĂŠ}>Ă€Â?ˆVĂŠV…ˆÂ?ÂˆĂŠÂœÂˆÂ?ĂŠ is the standout ingredient. Packed with avour and bold spice, it is the perfect complement to your reimen.

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Touhenboku Ramen | www.touhenboku.ca <Queen & University> 261 Queen St. W., Toronto | 416-596-8080 "ÂŤi˜\ĂŠ œ˜q->ĂŒĂŠÂŁÂŁĂŠ>“qÂŁĂ“ĂŠ>“ÊUĂŠ-Ă•Â˜ĂŠÂŁÂŁĂŠ>“q£ä\ĂŽäʍ“

Santouka Ramen

Salad Ramen Hiyashi chuka

At Santouka, tthe global ramen chain, consistency is key. They use the same sa recipes worldwide, all created by the head chef in Japan. Enjoy a crowd-pleasing bowl of Salad Ramen, sserved with a subtly sweet sauce that adds dimension to tthis refreshing dish. It can be ordered spicy or regular, and is served with shrimp or tofu for $13.45. Santouka Ram Ramen | www.santouka.co.jp/en | 91 Dundas St. E., Toronto | 647-748-1717 | Open: Daily 11 am–11 pm

Why reimen might be this summer’s next food craze C Craving a bowl of ramen on a hot summer day? Luckily, you can indulge in your favourite bowl Lu of noodles and satisfy your craving for a cool tre treat. Reimen, or cold ramen, is very similar to tr traditional ramen, but it is rinsed and chilled be before serving. There are many different varieties of reimen, each with its own unique ingredients an and preparation methods, but they all have two th things in common: their cool, refreshing tempe perature and their delicious taste. Su Summers in Japan are quite hot and humid, m meaning people have to search for ways to ke keep cool. While there are plenty of snacks and de desserts to help beat the heat, options for main co courses can be limited. Traditionally, in Japanese cu cuisine, main dishes are hearty and served hot. But when it’s so hot you can’t bear the idea of Bu w warm food, reimen gives you the best of both w worlds: everything you love about ramen but served in a fresh and cooling manner. se

Aside from the obvious benefit of enjoying cold noodles in hot weather, reimen has numerous health and wellness benefits. As the weather heats up, digestion can become sluggish and weak. Reimen is often topped with fresh, seasonal vegetables, which are loaded with fibre to help keep your system moving. Rice vinegar, another common component of reimen, also contributes to a stronger appetite, which is essential to good digestion. What’s more, rice vinegar not only adds a bright pop of flavour to the dish, it also improves blood sugar and has antibacterial properties. Reimen has had a long evolution. Since egg noodles have been a key component in Japanese cuisine for hundreds of years, many different styles of reimen have developed over time, and each style has its own unique history. Many insist that reimen gained popularity because restaurants wanted to continue to capitalize on ramen’s popularity during the hot summer months.

Historically, cold noodles like soba or udon were already popular in Japan, so cold ramen noodles were destined to be a hit. And this summer success is now available in our city, too. A few years ago, Toronto’s ramen noodle craze was at its peak. During this “ramen boom,” many new restaurants opened up, and many eager customers would face long lineups for a taste of their favourite steaming hot bowl of noodles. And, what with Toronto’s various multicultural influences, ramen dishes were soon reinterpreted and reimagined in many unique ways. Borrowing from different cultures and different food styles, it seemed that the possibilities were truly endless. Since then, ramen has remained a favourite for Toronto foodies. And with the arrival of summer and the ramen craze still going strong, reimen is set to be the next big thing in Toronto’s food scene.

There are three main styles of reimen, each with its own unique characteristics and history. Tsukemen style Tsukemen takes reference from cold soba where the cold noodle is dipped into a broth, creating a pleasantly mild temperature. First introduced in the 1950s, when chefs started serving ramen using cold soba methods, it rose to popularity in the 1970s.

Hiyashi chuka style Hiyashi chuka, “cold Chinese,” is a dish inspired by Chinese cold noodles in the early 20th century. Topped with fresh vegetables, this colourful dish is also known as Cold Salad Noodle. Enjoy this dish as is—no extra dipping or mixing required!

Mazemen style Mazemen (or yu soba) is more heavily seasoned and served with heartier toppings. Maze is the Japanese word for “stir,” so the dish should be stirred before eating. Some believe it has Taiwanese influences, with the cold temperature being a modification.

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AUGUST 2015

05

Ryoji Ramen & Izakaya

Noodle Mazemen

Torontonians rejoiced when Okinawa-based Ryoji opened its ďŹ rst international branch in Toronto’s Little Italy. Goma Cold Noodle, their summer special, starts with Okinawa soba, a thicker variation of ramen. Complemented by a bold sesame sauce with lime and chilli peppers, this dish satisďŹ es your tastebuds for $10. Don’t miss their drink specials for the full Okinawa experience. Ryoji Ramen & Izakaya | ryojitoronto.com | 690 College St., Toronto | 416-533-8083 | Open: Mon– /Â…Ă•Ă€ĂƒĂŠÂŁÂŁ\ĂŽäĂŠ>“qÂŁĂ“ĂŠ>“ÊUĂŠ Ă€Âˆq->ĂŒĂŠÂŁÂŁ\ĂŽäĂŠ>“qĂ“ĂŠ>“ÊUĂŠ Sun 11:30 am–10:30 pm

Kinton Ramen

Ramen Tsukemen

Kinton Ramen is serving up traditional fare with an emphasis on simplicity and authenticity. Chilled Ramen, a tsukemen-style dish, is the summer feature item. Noodles topped with pork shoulder and nori are paired with a quail egg, wasabi and chopped green onion, which should be mixed with the dipping sauce. This cool dish is $11.90 and available at all Kinton branches. Kinton Ramen www.kintonramen.com <Kinton 1> 51 Baldwin St., Toronto | 647-748-8900 <Kinton 2> 668 Bloor St. W., Toronto | 416-551-8177 <Kinton 3> 402 Queen St. W., Toronto | 647-350-8666 <Kinton 4> 5165 Yonge St., North York | 647-350-7887 Open hours vary depending on the location.

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AUGUST 2015

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Reim in the

Where to gr

Ryus Noodle Bar

,

+ Hiyashi chuka

men city

ab a bowl Ramen Raijin

Cold 2 , Tsukemen Tsukemen

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Best of Toronto

By Ariel Litteljohn Restaurant

B rilliant flavour combos Sli Slivers off tako k (octopus) ( ) on top of the refreshing crunch of cucumber combine with sansho, crisp ginger and lemon maple dressing to add sweetness and spice.

Creativity and fusion at ki Innovative twists on traditional Japanese cuisine and an impressive list of sakes, wines, beers and cocktails make ki a hot spot.

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Hungry for more? Let’s dig in!

Everything at ki, from the cherry wood adorning the walls, to the 60-plus choices of hand-picked sake, to a citrus spritz that brings out the flavours of a delicate piece of hamachi, is carefully selected and crafted.

chilled rock lobster roll with mango, cucumber and avocado, wrapped in a paper-thin piece of tamago (egg). From the selection of nigiri (sushi), the standouts are the otoro, cut from the bottom of the tuna belly, and the silky hamachi.

The attention to detail is evidenced by the intricate combinations of textures and flavours, and the stunning presentation of the various dishes.

But it’s not just about the food at ki. The sake, wine, beer and cocktail list is absolutely overwhelming! Luckily, there is also a highly trained group of in-house experts who can help out. Ki offers a wide selection of premium sakes, many imported directly from boutique sake houses in Japan, as well as from Canada and the United States. Watch ki’s website for news of upcoming sake pairing events. And be sure to stop by on Friday nights after 7 pm, when the sake and shochu flights are less than half price ($10).

The menu at ki rotates with the seasons, though efforts are made to keep the most in-demand items on the menu year-round. To help combat the summer’s heat, there are many refreshingly cool options on the menu. Highlights include a smoked salmon roll with garlic scapes, avocado, pickled spinach, yuzu, ginger and spicy coconut, and a poached,

MUST TRY

Cool and spicy It’s easy to see why the hamachi + jalapeño is a customer favourite. Lightly torched hamachi is accompanied by fresh ginger, yuzu shoyu and a shiso leaf.

Bitter and sweet in a spoon Scallop + compressed honeydew ceviche with basil sprouts, pickled rhubarb + honey puffed rice, served in a spoon, is an explosion of textures and flavours.

Head Chef Hing Wong

Edible innovations

From the sushi bar This colourful maki and nigiri sushi platter is perfectly matched for the heat of summer, with lots of refreshing flavours and textures.

Many of the dishes at ki fuse elements and ingredients from traditional Japanese cuisine with surprising non-Japanese textures and tastes, hence the inclusion of “modern” in the restaurant’s name.

Chef Hing has been with ki since the restaurant opened 10 years ago. He comes from a long pedigree of sushi masters, and he worked with Suntory throughout Asia before settling in Toronto and working at a variety of artisanal restaurants. Chef Hing has helped design omakase menus with some of Japan’s most esteemed Sakagura, and he’s been a strong creative influence on the sushi team at ki.

ki modern japanese + bar www.kijapanese.com TEL: 416-308-5888 181 Bay St., Bay Wellington Tower, Toronto Õ V Ê q À Ê££\ÎäÊ> q{Ê« ÊUÊ iÀÊ q->ÌÊ {Ê« q££Ê« ÊUÊ V Ì> Ê >ÀÊ{Ê« q£Ê> ÊUÊ-Õ ÊV Ãi`

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AUGUST 2015

09

Hot

Featured

in

Japan

PRODUCTS

Whether you’re after a sweet treat or the perfect ambience, this month’s products will help you indulge.

01

Beautifully merging sound and light Welcome to tranquility! No matter where you go, the Yamaha Relit lets you immerse yourself in the perfect atmosphere. DTA Controller app: Intuition at your fingertips

Light, shadow and sound create ambience, but it isn’t easy to get each one right. With Yamaha’s new and revolutionary lifestyle product, Relit, you have the creative control to fine-tune your surroundings with integrated lighting and audio. Available in two models, the LSX-170 and the LSX-70, the Relit contains speakers with Bluetooth® that diffuse crisp and sensational 360-degree sound, as well as built-in LED lights. The conical and exceptional design of the LSX-170, which was built to fit on a shelf, makes this acoustic accomplishment a perfect interior design piece for any room. Six elegant rings of LED lights emit a beautiful and moodenhancing glow to complement the music being played. The aptX® technology contained in the speakers delivers pure wireless sound that does not compromise on quality when Bluetooth® is used, and the device’s unique shape and its curved aluminum sheets give 10

AUGUST 2015

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it characteristics that naturally enhance the acoustics. The brightness of the light can be adjusted for the perfect amount of glow to create your desired ambience.

The DTA Controller app can be used on a smartphone or tablet to control both basic and advanced functions. Brightness can be adjusted across 10 levels, and you can adjust volume, set timers and customize frequency curves to find the perfect balance for the ambience you are trying to create.

The LSX-70 is a smaller member of the Relit family that was designed with the concept of portability in mind. Its high-quality leather grips, lightness and wireless capabilities make it ideal for transferring an intimate and relaxing atmosphere to any place. It’s also energy efficient, with an eighthour battery life that lets you sit back and be immersed in your environment all day long. The sound is projected across 360 degrees so that your music sounds equally perfect for everyone in the room. More info Yamaha Canada Music | ca.yamaha.com

LSX-170

LSX-70

02

Transform your meal with S&B Crunchy Garlic Topping Meet the condiment that will change your world.

One bite of this condiment will make you never want to eat More info another meal without it. The phenomenal balance of crunchy S&B | www.sbfoods.co.jp/la-yu roasted garlic pieces and mild chili oil can turn anything from a (Japanese only) bowl of rice to a plain salad into a delicious meal. The best part is, you don’t even have to worry about garlic breath.

03

Japan’s classic summer pop

04

Crack open a bottle of refreshing fizz to cool you down on a hot day.

Soft and delicious Japanese bread.

Ramune has been the long-standing favourite soda in Japan, where it’s a summer staple. The drink comes in a distinctive glass bottle with a marble inside. Try one of Shirakiku’s Ramune to find out what the buzz is about. In addition to the original version, it’s available in melon, strawberry, lychee, grape, pineapple and coconut flavours. More info Wismettac Asian Foods, Inc. | www.wismettacusa.com

Pillowy baked treats

Fluffy, soft and preservative-free, it’s hard to believe this bread didn’t come straight out of the oven. Advanced Japanese baking techniques are used to make Tennen Koubu’s top-quality bread, which comes with the option of chocolate, Hokkaido cream, maple, coffee or red bean flavour. More info Wismettac Asian Foods, Inc. | www.wismettacusa.com

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AUGUST 2015

11

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Back to school! This season’s stationery picks 4V]L V]LY Z\TTLY·MHSS PZ X\PJRS` HWWYVHJOPUN (UK [OH[ TLHUZ P[»Z [PTL [V Z[VJR \W VU [OL Z[H[PVULY` HUK Z\WWSPLZ [OH[ ^PSS OLSW `V\ Z[H` VYNHUPaLK [OYV\NOV\[ [OL UL_[ ZJOVVS `LHY +V `V\ ULLK H SP[[SL OLSW NL[[PUN YLHK` [V NV IHJR [V ZJOVVS& ;OLU JVTL HUK KPZJV]LY `V\Y UL^ MH]V\YP[L Z[H[PVULY` MYVT 4<10»Z ^PKL YHUNL VM VW[PVUZ·THKL ^P[O [OL OPNO X\HSP[` HUK JHYLM\S KLZPNU [OH[ JOHYHJ[LYPaLZ HSS 4<10 WYVK\J[Z

1

77 7LU *HZL! A natural and simple design.

This transparent pencil case is perfect for storing your favourite pens, allowing you to take a quick look at what’s inside. It is lightweight, but sturdy enough to keep your writing instruments secure. $2.50

2

(S\TPU\T 7LU *HZL! A time-tested bestseller for over 10 years. This simple, stylish and well-made pencil case makes use of Japanese technology. It’s compact and slips easily into your backpack. Sure to be a staple of your daily school routine. $9.00

3

*VSV\YLK 7LUJPSZ PU ;\IL 4PUP! Bright and vibrant colours.

These 36 coloured pencils come in a cool and handy cardboard tube. Made of cedar, these sturdy pencils have a vibrant spectrum of colours that will make your school projects fun. $12.00

12 www.bentoboxmag.ca

MAY 2015

4

(ɈVYLZ[H[PVU 7HWLY 5V[LIVVR! Environmentally friendly with a smooth, silky texture.

These notebooks are produced using recycled paper—but the pages are still thick enough to prevent bleeding ink. These simple yet attractive notebooks are ideal for your basic writing needs. $4.00

5

.LS 0UR )HSSWVPU[ 7LU! A popular sell at MUJI’s Atrium branch.

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(JY`SPJ 4\N *\W ^P[O :[YHPULY! For your favourite drink to go.

These gel ink pens are designed to give you smooth and beautifully clear lines that don’t smudge. The waterbased colours are vivid and bright. Available in 0.38 mm, 0.5 mm and 0.7 mm. $1.25

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*V[[VU 7HWLY 7VZ[JHYKZ! Share your summer vacation memories.

Remember the excitement of getting a postcard in the mail? With this cotton paper postcard, you can make your own and send it to your family, friends or someone special. $1.00

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Enjoy your hot beverage of choice in this MUJI mug. It comes with a strainer, letting you brew up your favourite tea. You can also customize it with your own design! $12.50

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7VY[HISL .SHZZLZ *SLHULY! Change your view for only a dollar.

Check out these acrylic, non-woven fabric cloths for your glasses. The soft material will give you sparkling clear lenses without any scratches. Once you start using these, you won’t want to give them up. $1.00

<S[YHZVUPJ (YVTH +PɈ\ZLY! A perfect way to refresh your study room.

For more information:

www.muji.ca Tired after a long day at school? This aroma diffuser uses ultrasonic waves to quietly disperse scented and relaxing mist into your environment. It also emits a soft, subtle light to calm your space. Regular $69.50 | Large $109.50

MUJI Atrium Atrium 20 Dundas St. W., C-03, Toronto Tel. 416-591-2233 Store Hours: Mon–Fri 10 am– 8 pm ->ÌÊ£äÊ> qÇÊ« ÊUÊ-Õ Ê££Ê> qxÊ«

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Tech spotlight

Honda Pilot 2016 The latest one-stop shop for families and adventurers alike is here with refinements all around. Are you ready to welcome your new best friend to the fold?

T

he now-available 2016 Honda Pilot is the perfect companion to join you and your family on your summer adventures. The completely remodelled Pilot still has everything that made its predecessor one of the most loved cars on the market, but it also comes with lots of improvements that make it more lovable than ever. What’s more, Honda has given the power train and technology suite a complete makeover to better suit every driver’s needs.

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The sleek exterior gives it a sporty and aerodynamic appearance, redefining ideas of how an SUV should look. The best memories are made with a car full of people, and the Pilot gives you the option of bringing plenty of family and friends along for the ride, with seven- and eight-passenger models in the offering. Along with the heated front-row seats, the second-row seats have available heaters and other features that make

the fight to sit shotgun a thing of the past. A one-touch button makes it easy to move the second row and let people in and out of the back. The third row provides more space and comfort than ever, and unlike other similar models, is accommodating for adults as well as kids. Three-zone automatic climate controls give everybody the autonomy to choose their preferred temperature. When the seats are not needed, you can simply fold them flat into the floor to create a larger cargo space.

Combining speed with safety and comfort

Improved fuel economy and powerful engine

Three rows of seats with Second- and third-row seats available eight-person seating fold flat for convenience

The new Pilot offers 280 horsepower and 262 lb-ft of No more fighting over seats. With three spacious and torque—without raiding your wallet at the gas pump. movable rows, you’ll be sure to have room for everyone.

Toss in bikes or a kayak, or use the flat floor to lay down an air mattress and camp comfortably in the car.

In addition to spacious and comfortable back seats, the available Blu-ray entertainment system comes with a nine-inch display, a remote control and wireless headsets, plus an optional HDMI input to keep everybody in the car happy during long road trips. And everyone is kept safe with stability control, anti-lock brakes and hill-start assist, which keeps the brakes applied on hills to prevent the car from rolling backwards. Add to that six standard airbags and a new body structure that is designed to disperse frontal impact energy, and you have a comfortable people-mover with exceptional safety.

either. Honda’s engineers have worked hard to improve fuel economy despite the increased power, and have exceeded everybody’s expectations at up to 12.4 L/100 km in the city and 8.8 on the highway. Helping to achieve this is Honda’s very own Variable Cylinder Management (VCM), which runs the V6 in six- or three-cylinder mode to save fuel under light engine loads. Also improving efficiency is a standard six-speed and an available nine-speed automatic transmission. Models with the nine-speed also come with idle-stop to save fuel at red lights and in stopand-go traffic.

car to your smartphone to schedule service appointments and more. Safety technologies equipped on this model are also state of the art and unprecedented, such as forward collision warnings and automatic emergency braking. These features help you avoid collisions and apply the brakes for you when danger is sensed. The Pilot can even make steering corrections to keep you from wandering out of your lane. With so many great features on offer, you’ll definitely want the Honda Pilot along for your next road trip.

While the Pilot offers security, it doesn’t compromise on speed. The familiar 3.5-litre V6 engine has been refined with an increase in power to 280 hp and 262 lb-ft of torque. Fortunately, this doesn’t mean you’ll have to empty your wallet at the fuel pump

The Pilot is not only an impressive locomotive machine but also a cutting-edge tech room. The eight-inch touchscreen operates similarly to smartphones with the ability to interact with hand gestures. The Pilot is also available with HondaLink, which connects your

Honda Canada 2016 Honda Pilot starting from $35,490 More info: honda.ca/pilot www.bentoboxmag.ca

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Flavour of the month 腸内環境を整え、免疫力を 高めてくれると話題の食品、塩麹

By Sheena Kirkbride Ingredient Jazz up

your

koji Salt isn’t the only thing you can mix with your koji! While shio-koji is still a popular choice, shoyu-koji, or koji mixed with soy sauce, is the latest trend.

Shio-koji 塩 麹

A condiment that is made by fermenting soybeans and wheat with koji bacteria, shoyu goes through another fermentation process to create shoyu-koji, deepening the flavours and creating a more complex profile.

【しおこうじ】

The miracle condiment An ancient food makes a comeback with this Japanese staple. Discover the true meaning of umami! Just as yeast is the pillar of Western cuisine and the fungus that’s responsible for the production of bread, cheese and beer, koji is the mainstay for Japanese cuisine. Koji, or rice malt, has long been an important part of Japanese cooking, acting as a building block of almost all essential pantry items, such as miso, soy sauce and even sake. Up until around a hundred years ago, there were artisanal koji makers in almost every community, but now with the convenience of grocery store miso and soy sauce, most people opt to skip the process of fermenting their own foods. Crafted koji makers and their businesses were dwindling towards the brink of extinction until 2007, when Myoho Asari, a ninth-generation koji maker from southern Japan, made a game-changing discovery. In a desperate search for a way to revive the dying koji business, Asari combed through old documents from the Edo period (1603–1868) and came across the description of shio-koji. In a column in Asahi Shimbun, one of Japan’s five national newspapers, Asari said, “I’d never heard of ‘shiokoji’ before, but I was curious so I coated it on some fish and vegetables. The umami just melted in my 16

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Shoyu-koji is hard to find in Canada, but the good news is that it’s simple to make. All you have to do is add soy sauce to koji and stir, then let it sit for one month. It’s delicious as a marinade for fish and meat, or you can use it to pickle your vegetables for a tasty side dish such as tsukemono.

mouth. It tasted like something a world-class chef would make.” From there, she began publishing recipes on her blog, proselytizing shio-koji’s many health benefits. Before she knew it, people were going wild for the condiment and it was flying off the shelves faster than it could be replenished.

Japanese dishes like sashimi and grilled mackerel, but its versatility extends much further and into Western cuisines as well. Try adding a dash to your pasta sauce, or mix a tad into your salad dressing. It even works well with chocolate chip cookies and hamburgers.

Shio-koji has since become an essential pantry item in its own right and largely substitutes for salt in Japanese kitchens. The white sludgy substance is a living powerhouse of saltiness and umami, a savoury taste, but contains only half the sodium found in table salt. The koji breaks down proteins and produces the salts of glutamic acid while working to tenderize foods like meat and fish, which is why it makes such a great marinade. In addition to its low sodium content, shio-koji comes with a slew of other health benefits, such as lactic acid that improves the intestinal environment, antioxidants that aid digestion and promote better skin, and minerals, vitamins and fibre.

Japanese grocery stores carry jars or tubes of shiokoji, but it’s also fairly easy to make yourself. All you have to do is add some me koji to sea salt and water and mix it once a day for about a week at room tempera-ture to have your veryy own homemade fungus.

The probiotic seasoning can be used to add a terrific punch of taste in lieu of salt to almost any recipe, and it has an extraordinary ability to draw out the food’s natural flavours. It goes great with

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Drink up!

By Erin Masamune Kimura Sake

Award winner 華やかな香りと柔らかい飲み口。 秋田が生んだ純米吟醸酒。

Chogetsu 澄月

【ちょうげつ】

The very best from Akita Kodama Brewery uses tradition and expert skill to craft a completely localized premium sake.

urrounded by mountains, including Mount Taihei, Kodama Brewery started as a family business in the northern Akita Prefecture. This area is famous for its sake breweries and for having the highest consumption of sake in Japan. The Kodama family began making miso and soy sauce in 1887 and by 1913 had expanded to include sake brewing. Thus the proud tradition of Taiheizan-brand sake was born, a legacy that has now expanded to Canada.

S

In sake, there are three main ingredients: water, rice and koji. Take this combination and add in a variety of different brewing processes and there are limitless possibilities. To make high-quality sake, though, everything must be right. Premium sake only makes up 20 per cent of the market, while super-premium sake (ginjo and daiginjo) is a relatively new phenomenon, encompassing only 7 per cent. In reality, high-end sake with a great flavour, aroma and profile is hard to produce. It requires precision, dedication and a lot of hard work.

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Taiheizan-brand Chogetsu Junmai Ginjo was the first gold medal category winner for ginjo at the inaugural 2014 Toronto International Sake Challenge (TISC), Canada’s first sake competition. The trophy was presented to Kodama Brewery president and employees on Feb. 21, 2015, the same day the brewery held their annual “Kura Biraki” open house celebration. Thousands of loyal customers came on this day to enjoy great Taiheizan sake.

From Akita to Toronto

Such is the beauty of Chogetsu Junmai Ginjo, also known as “Clear Moon.” With a refreshing elegance and fragrance of tropical fruits and flowers, this sake starts delicate and finishes rich. From Akita’s fresh water to locally grown Akita Komachi rice to domestic yeast, Chogetsu is a completely localized product of Akita Prefecture. Best served slightly chilled, ‘Chogetsu’ is characterized by its softness. It’s a smooth and flavourful sake that is initially fresh and light, but ends on a clear note with some sharpness. The experience is similar to the feeling of taking in your first breath of fresh air on a crisp night. So it’s only fitting that the full English meaning of Chogetsu is “clear moon floating over an Akita rice field.” As with all their products, Kodama Brewery takes great care in its craft, producing some of the finest sake available in Ontario. Evidence of this dedication to quality can be found in the use of the kimoto method. Rare in today’s

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Gold medal winner at the 2014 Toronto International Sake Challenge!

Brewery president Shinichiro Kodama promoting Chogetsu while attending last year’s Kampai Toronto Festival.

world of sake making, this is the most traditional method of brewing sake, requiring longer fermentation periods and a labour-intensive process. The end result is sake that is both fuller and more complex. Chogetsu is one of many Taiheizanbrand sakes to utilize the kimoto method. Chogetsu can be found by the bottle in establishments around the GTA, including Inatei Japanese Cuisine in Richmond Hill, Sushi Couture on Bloor Street downtown and Ginko Japanese Restaurant in Etobicoke by Pearson Airport. As of recently, Chogetsu is also offered on the regular menu at the new Guu Izakaya North York location, available by the glass, 300-mL tokkuri (sake flask) or 720-mL bottle.

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Featured destination

By M Crowson Travel

豊かな自然が れる和歌山。 歴史と伝統の町で世界遺産に触れる

Wakayama Step off the beaten path and wander where gods dwell…. From gainfully employed cats to a thousand-year-old pilgrimage, Wakayama Prefecture has it all.

A statue of Jizo sits poised atop one of the Kumano Kodo’s craggy green vistas, watching over the misty boundary between our land and the spirit world.

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Discover a rich history in Wakayama

Wakayama ă€?ĺ’Œć­Œĺąąă€‘

" !

F

or years, cities such as Tokyo and Osaka have tickled the ears of travellers everywhere, but savvy globetrotters are beginning to drift from the beaten path, lured toward a rich region long known to native Japanese: Wakayama Prefecture. Perched at the western end of the Kii Peninsula, Wakayama offers stunning coastal and mountain scenery, cute regional commodities and ancient spiritual journeys. The cosy capital, Wakayama City, sits at the mouth of the Kinokawa River. Now known for camphor trees and azaleas, it was once home to a powerful samurai clan with close ties to the ruling Tokugawa family. Though Wakayama Castle was destroyed during the Second World War, visitors can still head into the heart of the city to visit the reconstructed stronghold, along with a neighbouring garden and rustic teahouse. For a dose of contemporary cuteness, hop on the Wakayama Electric Railway to nearby Kishigawa Station. In 2007, the struggling company appointed a local calico cat named Tama to the position of Super Stationmaster, rocketing the

tiny trunk line to national fame. Tama’s stardom saved the railway and produced an adorable array of tourist goodies and attractions, including the station’s cat-shaped roof and the Tama Den, a train plastered in feline figures, from upholstery to window decals. Tama, who passed away this June, was dubbed a Shinto goddess and sent off in a grand service attended by 3,000 mourners. Today’s travellers can board the train to honour Tama’s memory and meet her successor. Sweet as the furry goddess may be, she’s a newcomer to Wakayama’s rich spiritual history, which stretches back more than a millennium. The region has long been known as the dwelling grounds of the gods. Everyone from the imperial family to common folk travelled here on an arduous journey of worship and puriďŹ cation, using a series of routes collectively known as the Kumano Kodo, the Kumano Ancient Trail. In 2004, the Kumano Kodo was recognized as part of a UNESCO World

Heritage Site, the “Sacred Sites and Pilgrimage Routes in the Kii Mountain Range.â€? This “Ancient Trailâ€? is actually a network of ďŹ ve trails offering over 40 kilometres of stunning coastal and mountain vistas to rival the world’s most impressive natural wonders. The routes are marked by about 100 oji (small subsidiary shrines), which house the area’s “child deities.â€? Pilgrims should stop at the oji, drop a slim 5-yen coin inside, bow, clap twice, then offer a prayer and a ďŹ nal bow. In Japanese the 5-yen coin is called goen, a homonym for good relations—in this case, our ties with the gods. While pilgrims of the far-ung past spent weeks hooďŹ ng these trails, today’s visitors beneďŹ t from a well-developed infrastructure and optional guided tours. Hiking enthusiasts can cover the full Kumano Kodo in about ďŹ ve days, while less experienced travellers can bus or train their way to trailheads and enjoy shorter walks. Visitors of all ďŹ tness levels will enjoy the route’s countless statues of Jizo, a Buddhist deity who protects travellers and empowers the weak. www.bentoboxmag.ca

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Head off the beaten path

- ă€? ゆ ă‚‹ ă‚­ăƒŁăƒŠ 】 Born where ocean riches meet lush mountains, this local cutie is a warrior monk who loves to chow down on dishes from his hometown, Tanabe City.

No trek across the Kumano Kodo would be complete without a rejuvenating trip to Yunomine, a collection of inns deep in the Kumano Mountains clustered around the legendary Yunomine onsen, a hot spring discovered 1,800 years ago. Pilgrims perform puriďŹ cation rituals in its healing waters, which are said to change to seven different colours daily. Yunomine is also home to Tsuboyu, a World Heritage onsen just big enough for two. Wakayama is easily accessible by train, bus or rental car. It’s just 40 minutes away from Kansai International Airport, an hour from JR Shin-Osaka Station and 90 minutes from JR Kyoto Station. Continues on page 24

熊野ĺ?¤é “

# $

ŠWakayama Prefecture/ŠJNTO

A spiritual journey on an ancient trail

Try your hand at boiling your own “hot spring egg� in the Yuzutsu, a cooking basin located in the picturesque Yunomine Onsen District.

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Marvel at the power of Nachi Falls beside Buddhist and Shinto havens at the Hiro Shrine, one of the area’s most sacred sites.

Take in the view from the tall tower of Wakayama Castle, which is recognized as one of Japan’s top 100 feudal strongholds.

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Wakayama’s eats and treats

Kumano Kodo bento

Picnic on pilgrimage

茶がゆ W k Wakayama’s ’ gruell intentions

©Wakayama Prefecture/©JNTO

Lorem ipsum dolor sit amet, consectetur.

手づくり

Walk up an appetite on your journey across the Kumano Kodo, and don’t forget to stop for lunch on the road. Traditional bento (lunch boxes) can be found all over Japan, but the Kumano Kodo bento is lovingly handmade to feed you on your spiritual quest. Included in the all-natural woven box are onigiri (rice balls), mehari-zushi (rice wrapped in a pickled mustard leaf, a local specialty) and seasonal side dishes like mushrooms and bamboo shoots. With regional flavours and clean lines, the Kumano Kodo bento is perfect for pilgrims looking to nourish both body and soul.

While you’re in Wakayama, check out chagayu, a staple here and in nearby Nara Prefecture. A bowl of rice porridge or gruel made with hot tea, chagayu is a nourishing meal carefully prepared in line with the Buddhist concept of non-violence. Vegetarians rejoice! This crueltyfree food is eating at its ethical best.

おみやげ Reward yourself for exploring one of Japan’s best-kept secrets, for exploring a road less taken by international tourists—and get a little something for family and friends while you’re at it. Wakayama omiyage (souvenirs) will satisfy a range of tastes. For the serious soul-searcher, there are carefully crafted religious talismans and cellphone straps. For the history buff or the art appreciator, the region offers traditional crafts and keepsakes, from feudal stamps to shiny lacquerware. And for the epicurean summer lounger, Wakayama takes your tastebuds on a tour of local edibles, from pickled plums to fizzy ginger ale.

Courtesy of JA-WAKAYAMA

Souvenirs

Yatagarasu omamori

Wakayama k ginger i ale

Football fans may already be familiar with Yatagarasu; the Japan national team seal features this three-legged crow god. Yatagarasu amulets are believed to call on the deity‘s guiding power.

Take a summer sip of this perfectly spiced ginger ale. The drink gets its mouthwatering colour and refreshing flavour from a particular strain of ginger root, cultivated here for over a century. All photos ©Tanabe City Kumano Tourism Bureau unless otherwise noted

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Cultural curiosity

By M Crowson Only in Japan

Hanabi: Light up your life Set your sights on the colourful world of Japanese fireworks past and present. 「タマヤ∼！」 「カギヤ∼！」 夏の夜を彩る花火の歴史。 If you’re in Japan in the thick of summer, you’re likely to hear this weirdly counterintuitive piece of advice: on hot days, drink hot liquids. There’s actually a scientific logic to this madness, but—if you’re anything like me—in the sticky swelter of July and August you’ll take a chilled glass of barley tea over a piping hot cuppa. Well, here’s one sizzling summer treat you won’t want to turn down: fireworks. While North Americans are no strangers to summer pyrotechnics, the Japanese take fireworks to a whole new level. Hanabi (花火)—which translates poetically into English as “fire flowers”— range from hand-held sparklers to dazzling airborne displays. And in Japan, fireworks are an integral part of beating the heat. Hundreds of shows are held across the country, usually during traditional festivals. These bright-hot flowers are a merry accompaniment to local celebrations, which are chock full of yukata-clad revellers and yum-inducing food stands. The fireworks begin not long after sunset, and crowds start to gather early, gazing up in anticipation as they angle for the best seat in the house.

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Then, finally, countless fiery flora burst into aweinspiring shapes and shades as the spectators crane their necks, the light glinting in their eyes. After a particularly stunning set of hanabi, you might hear delighted shouts of “Tamayaaaa!” or “Kagiyaaa!” The performance is as carefully crafted as a piece of music, with four main types of fireworks punctuating the rhythm. The rich visual narrative of each show ends with a grand finale, with many shows launching hundreds of spectacular shells before the sky finally returns to its original darkness.

While the show lasts but a short summer night, the history of the hanabi is long and storied. Hanabi appeared in Japan after the introduction of gunpowder in 1549, and a century later fireworks had become a major form of summer entertainment, with f i rewo r k f act o r i es producing more and more gorgeous hanabi and passing down the art from generation to generation. In fact, the exclamations of “Tamaya” and “Kagiya” have a historical legacy: the longest-running hanabi factory is called Kagiya. Centuries ago, a former Kagiya employee created a new factory called Tamaya and challenged its powerful predecessor. Their rivalry led to great hanabi battles, with supporters on either side crying out their names after each impressive explosion. Hanabi weren’t just for fun and profit, however. The oldest running show, the Sumida River Fireworks Festival, was set up as a special event in 1733, after a nationwide spate of epidemics and famine wiped out a million people. The Sumida fireworks were launched in an effort to dispel evil spirits and comfort the souls of the dead, a display that continues in modern-day Tokyo.

The DOs and DON’Ts of viewing fireworks

ENJOY HANABI IN STYLE Here are some tips to make sure you’re the cool cat who knows how to make the most of a big explosion.

DO get there early or buy tickets in advance.

DO wear a jinbei or yukata.

That goes double at a big-city show, where glitter on the ground—those enormous skyscrapers—might block your view of the glitter in the sky.

Japan’s traditional, lightweight summer garb is part of enjoying a summer festival. These gorgeous threads will add a special touch to your viewing experience.

DON’T be a packhorse.

Firework shows can get very crowded, and you don’t want to be the one getting glowered at for all your bulky bags.

Illustrations by Chieko Watanabe

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One-of-a-kind dining

By Jenny McKechnie Restaurant in Tokyo

ガンダムの世界観がカフェに…。オリジナルアイテムも 忘れずにゲット！

Nostalgia

PoweGr uunpdam with alatte

brought me here Whether pop-culture tourist or anime fan, take a time out for a futuristic uristic meal. Remember being that pimply kid who had to be seated in front of the television when your favourite ’80s shows came on? Back in the day, we enjoyed everything from colourful ponies and Pogo Balls to crimping our hair and watching epic sci-fi battles. If the latter was your thing, you

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may have been a fan of Mobile Suit Gundam— a series of television shows and graphic novels that pitted man and machine against man and machine, with a variety of storylines that would put most of today’s adolescent TV shows to shame. Mobile Suit Gundam began as an anime and has since spawned into a multi-billion-dollar empire—an empire that includes films and video games, toys and books, and, now, its very own theme-inspired café/restaurant. And even if your fondness for duelling mecha declined after your automatic floor vacuum mistook Fido’s tail for a dust bunny, or your GPS’s creepy voice sent you off in the wrong direction … don’t let that deter you. A stop at the Gundam Café in Tokyo’s Akihabara district is more than a run-in with anime-inspired machinery. It’s an opportunity to

A feast f fit for a pilot

The 411 on Gundam For the wannabe otaku, here are some need-to-know details:

A mobile suit is a high-tech human-driven fighting machine Mobile Suit Gundam first aired as a television program in 1979

experience a cultural phenomenon that took the world by storm. The café itself looks pretty unassuming from the outside. However, the large V-Antenna (the Vshaped antenna on the Gundam’s helmet) placed above the entryway is a beacon calling out to Gundam fans from all over the land. It isn’t unusual to see a lineup stretching down the sidewalk as eager diners wait for a seat inside. So you may not want to go there on a completely empty stomach! But long lineups are usually a sign that there is something inside that is not to be missed … and this is the case with Gundam Café. Once inside, you will be immersed in the world of Gundam, with décor throughout the restaurant being drawn from the Gundam series. You will likely also meet some otaku—the Japanese word used to describe obsessive fans of anime and manga. While inside, take some time to sip

on a latte with cute Gundam-inspired foam art, or choose a hearty dish from the menu (pasta, curry and other typical fare). If you are looking for something a little different, order up one of the Gundam-inspired dishes—and enjoy a yummy meal made up of familiar shapes on your plate. For those looking for a more, let’s say, mature experience, this popular spot also offers up a bar with a number of Gundam-inspired drinks. Wherever you choose to locate yourself, keep an eye out for the restaurant’s collection of Gundam memorabilia, and then take some time to peruse the merchandise for sale. You may walk in as a curious tourist and leave as an otaku! In terms of cost, like most theme-inspired restaurants, expect to pay a bit more. Like I’ve said before, you are there as much for the experience as you are for the food. But, while you’re in the area, why not take advantage of being in Tokyo’s Akihabara district? Akihabara is the hub for everything anime, manga and technological. Spend some time wandering the streets after your meal … or grab a Gundam coffee to go! So, relive your childhood. Even if you didn’t watch Mobile Suit Gundam throughout your teen years, watching the excitement of those around you who did will make it well worth the stop!

Gundam’s original creator is Yoshiyuki Tomino Word on the street is that “Mobile Suit” is short for “Mobile Space Utility Instruments Tactical” Many have praised Mobile Suit Gundam for taking on philosophical and political questions The story is set in a fictional universe in the year 2079 (Universal Century 0079, according to the Gundam calendar) The hero of the original series is a young mechanic turned Gundam pilot named Amuro Ray

Gundam Café Akihabara

From the JR Akihabara Station, take the Denki gai exit. The restaurant is a one-minute walk away. g-cafe.jp/english TEL: 03-3251-0078 1-1 Kanda, Hanaoka-cho, Chiyoda-ku, Tokyo OPEN HOURS Daily: 10 am–10:30 pm (Last order: Food 9:30 pm, Drinks 10 pm) Takeout: 11:30 am–7:30 pm ©SOTSU・SUNRISE

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1-Day Hiroshima & Miyajima Tour Tour the World Heritage Sites of Itsukushima Shrine in Miyajima and Hiroshima’s Atomic Bomb Dome on this leisurely tour. Look forward to seeing wild deer in the untouched, abundant nature of Miyajima.

TOUR BASIC INFORMATION Departs from: Hiroshima Duration: approx. 8 hours English-speaking guide, other admission fees and transportation costs included in the tour.

PRICE

159

CAD $

*Price is for the month of August 2015. *Price will fluctuate monthly based on exchange rate. ©Hiroshima Prefecture / ©JNTO

HOW TO PURCHASE Reservations can be made by either telephone or email. Please contact JTB International (Canada) Ltd. at Phone: 416-367-5824 | Toll-free: 1-800-268-5942 | Email: jtbtoronto@jtbi.com | Website: www.jtb.ca

I T I N E R A RY 10:30

Hotel Granvia Hiroshima

Pick-up service from Hotel Granvia Hiroshima and Rihga Royal Hotel Hiroshima

10:45

Rihga Royal Hotel Hiroshima

12:00

From Miyajima Port to Miyajimaguchi

Atomic Bomb Dome The Atomic Bomb Dome is a symbol of the disastrous atomic bombing during the Second World War, the first atomic bombs used in human history. It has been preserved as it was to promote peace and elimination of atomic weapons around the world.

Take ferry to Miyajimaguchi

5

min

Take bus to Miyajimaguchi

From Miyajimaguchi to Miyajima Port

Miyajimaguchi Take bus to Peace Memorial Park

30

min

Take ferry to Miyajima

5

Hiroshima Peace Memorial Park & Museum 100

min

Miyajima, Itsukushima Shrine (Includes a break for lunch)

120 min

Itsukushima Shrine is a World Heritage Site. Established in the 6th century, it is famous for its beautiful Shinden-zukuristyle structure (architecture representative of a noble residence in the Heian period). See the vermillion shrine sitting in a lush environment facing the deep blue sea and enjoy the picturesque beauty.

min

This large-scale park was established in 1949 after the Pacific War ended, and it is now a symbol of peace that has received countless visitors. The museum within the park is an Important Cultural Property of Japan and was built to remind future generations of the terror wrought by atomic bombs.

©Hiroshima Convention & Visitors Bureau

17:30

JR Hiroshima Station

*For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com

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Talking Japan in Toronto

By Ariel Litteljohn Interview

Michael Tremblay Catching up with Michael Tremblay, the National Head Sake Sommelier for ki modern japanese + bar, on how to drink sake and what it takes to be a sake expert.

You’ve heard of a wine sommelier, but did you know there are sake experts, too? Michael Tremblay is one of Canada’s foremost sake experts, and he’s currently sharing his wealth of knowledge with lucky diners at ki. We sat down with Michael to hear some of his sake wisdom— and find out more about his path into this unusual career.

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Bento Box: How did you get so into sake? Michael: It started with a passion for wine—I started as a mixologist in the early days. Seven years ago, I came to ki and fell in love with Japanese cuisine and with sake. It was a perfect time for me to join the team at ki—at that time, there were 21 sakes on the sake list. Now, there are between 60 and 65! Five years ago, I became the sake sommelier at ki. BB: What sort of training does it take to become a sake expert?

Canadians are quickly falling in love with sake with different styles to highlight some of the fantastic, and sometimes rare, sakes we are able to bring in. On Friday nights, we offer a special sake flight of three one-ounce sakes.

One trick I have is to transfer the remaining sake to a smaller bottle so that it keeps better. Sake is more forgiving than wine and keeps longer. BB: What is your favourite sake custom?

BB: How should sake be served?

Most recently, I went to Japan and was certified to teach the WSET [Wine & Spirit Education Trust] Level 3 Award in Sake, which I was very proud to complete. In addition to this, I have all of the sake education you can receive and have become one of the most decorated sake experts in Canada. This, in addition to my hands-on learning, has given me insight into the world of sake. BB: What sorts of hands-on learning did you do? I believe that you have to do more than just read about something to truly learn it. Consequently, I have travelled to Japan on several occasions in the past three years to work at making sake and to visit many breweries. This helped enhance my sake knowledge (and helped my Japanese a lot!). BB: How common are sake sommeliers? Not as common at wine sommeliers! When I completed the Level II Advanced Sake Professional Course several years ago, I was the only one in Ontario! BB: How can I broaden my sake knowledge through taste? Right now at ki, we offer Sake Master Dinners, where sake brewers come from Japan. For these dinners, I work with the chefs to make a perfectly paired meal. We also offer a sake flight program

It depends on the sake. Serving temperature is important—some sakes do best chilled, some at room temperature and some warmed up. When creating a sake dinner, I might serve the sake chilled or increase umami by serving it at room temperature or warmer. The type of cup sake is served in—say glass or ceramic (ochoko)—is also important. For instance, premium sakes are winelike in character, so bigger glass bowls may enhance the aromas. The thicker lips of the ceramic glasses change the body of the sake and are great for fuller, richer types of sake that are served at room temperature or gently warmed.

That you never pour for yourself, but are always looking to offer sake to your friends. BB: So, what are you up to next? I am going to Vegas in August to teach the WSET course. I am also in the process of creating a basic sake course that is more geared towards sake enthusiasts. This will be offered this fall at the Independent Wine Education Guild. This course will serve to prepare students that want to sign up for the more intensive WSET course. For more info on Michael’s sake course, visit www.iweg.org/courses/sake-deconstructed

BB: What does the look of sake say about its taste? You can tell some things from the look of a sake. If a sake has a pale yellow-gold tint, it is probably not charcoal-filtered, and it may therefore have a fuller flavour. Amber-coloured sakes may have sherry-like aromas and maybe caramel or dried fruit characters, or perhaps they were not stored properly and are past their prime. BB: I’ve heard that only cheaper sakes are served warm—is this accurate? No! It is true that table sakes are often served warm in order to smooth the rough edges of the sake. However, premium sakes are also served warm. At ki, we warm sake in black crystal pots with hot water. BB: How long can you keep an opened bottle of sake? I find that you can keep a bottle for two weeks in the back of the fridge without it depreciating.

Michael Tremblay Michael has trained with world-renowned sake expert John Gauntner in both Tokyo and New York, and he is Ontario’s first Advanced Sake Professional. Michael is also a certified International Kikisake-shi and holds the WSET Level 3 Award in Sake. Michael is dedicated to finding unique sakes so that others can enjoy them too.

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Hit the books

By M Crowson Culture

Quiet horror at its finest

The Diving Pool

Revenge

This Shirley Jackson Award-winning book features a trio of novellas about love, fertility, obsession and how even the most innocent gestures may contain a hairline crack of cruel intent.

by Yoko Ogawa Eleven intertwined stories jigsaw into a puzzle of haunting perversions.

Author info

Stephen Snyder has translated works by Kenzaburo Oe, Ryu Murakami, Miri Yu and Kafu Nagai, among others. His translation of Revenge was shortlisted for the 2014 Independent Foreign Fiction Prize.

Each character is wrapped up in his or her own dark desires, even as they watch each other with furtive, voyeuristic hunger. In the opening story, “Afternoon at the Bakery,” a woman buys cakes for a son who died 12 years ago. Traumatized, she acquires strange grieving habits, like 34

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The Housekeeper and the Professor

Yoko Ogawa (小川 洋子) has written more than 30 works of fiction and nonfiction and won some of Japan’s most prestigious literary prizes, including the Akutagawa, the Yomiuri and the Tanizaki Prize.

Warning: this is not a novel for the faint of heart—in part because it’s not a novel at all but a series of linked stories. The format of Revenge makes it an ideal beach book, one you can pick up and read in bite-sized chunks before grabbing a sparkly beverage or diving into the sea. And yet you might find it has the emotional weight of a novel, that it pins you to your lawn chair, leaves you lingering in the shade to catch one more story. The link between each piece is strong and fine as a silk thread: sometimes it’s an object, like a pair of strawberry shortcakes, or a highway full of spilled, ripe tomatoes. Sometimes it’s a character, like the mysterious baker whose lonely past unfolds in a later story, or the murderous craftsman whose obsession fades into a passing visit to a museum of torture. And sometimes it’s a moment in time, like the freak spring snowstorm that traps a train full of people heading to their future lives. Some of those lives are sweet, but most are rotten inside.

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Other books by Yoko Ogawa, translated by Stephen Snyder

buying his favourite dessert on each anniversary and collecting news clippings of children’s tragic deaths to read aloud. In “Old Mrs. J,” an aspiring writer spies on her eerie, widowed landlady’s nocturnal activities, only to discover the woman’s a suspect in her own husband’s disappearance. In “Lab Coats,” two hospital secretaries itemize blood- and organ-spattered coats as one complains about her lover and the other offers a sympathetic ear, even as she lusts over her beautiful coworker’s every move. In “Sewing for the Heart,” a bag-maker crafts a unique sheath for a woman who was born with her heart on the outside, and he aches for every chance to be near her pulsing organ. In “Poison Plants,” a wealthy matron pays for the company of a poor young musician, until she becomes too possessive and finds herself abandoned in the night. The book’s title is a misnomer, because vengeance only features in a couple of the stories. The stitching between these pieces is much more complex than anything as straightforward as “revenge” (blame the publisher for the bad name, not Snyder, who deftly renders the author’s style into a subtle, creepy English afterlife). The most consistent narrative arc is that of the unnamed,

A traumatic injury leaves a brilliant mathematician with only 80 minutes of short-term memory in a novel that explores what it means to live in the present.

struggling writer, a character that first appears in “Old Mrs. J.” She reappears in “The Little Dustman,” the story of a young man on his way to a funeral for his stepmother. She was a writer whose most notable publication is a book about a landlady who murders her husband—a book that reappears in “Poison Plants.” The figure of the writer emerges yet again in “Tomatoes and the Full Moon,” this time as a paranoid older woman who claims her manuscripts were stolen and published under a false name. Before long it’s hard to know what is real and what is fantasy: the mysterious writer, her plagiarizing double or even Ogawa herself. Ogawa writes with the lightest touch, zeroing her lens on the most intimate details, like the texture of the woman’s exposed heart: “From close up, the sinews and folds of muscle seemed to conceal a mysterious code.” Reading these stories feels like unravelling a code, or following a psychological scavenger hunt, each clue imperfectly mapping onto another. This collection is a cache of freakish objects whose seemingly random narratives come together to form a spooky work of art.

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What’s happening?

August 2015 Events the screens of the festival. Actors and directors are bound to make an appearance. This is a great chance to see Japanese films that will otherwise never be screened in Canada.

Lady Maiko Second Screening

Courtesy of FAN EXPO

Thursday, August 27, 7 pm | $12 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: jccc.on.ca > JCCC is hosting a second screening of Masayuki Suo’s Lady Maiko following a successful screening during the Toronto Japanese Film Festival. The film is 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 after approaching 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....

FAN EXPO This annual multi-genre fan convention is the largest of its kind in Canada and one of the largest in the world. It showcases science fiction/fantasy, horror, anime, manga/comic books, toys and video games. Every year, a sizable lineup of celebrities, artists and voice actors are invited as guests. This year’s event will feature voice actors of popular Japanese anime such as One Piece, Fairy Tail, Attack on Titan and Dragon Ball Z.

Performances Scotiabank Buskerfest Thursday, August 27–Sunday, August 30 Voluntary donation | Downtown Yonge St. neighbourhood (from Queen St. to College St., Yonge-Dundas Square, Trinity Square Park and Gould St. on the Ryerson Campus) | More info: torontobuskerfest.com

Thursday, September 3–Sunday, September 6 | $25–169 | Metro Toronto Convention Centre (222 Bremner Blvd., Toronto) | More info: fanexpocanada.com

Film Dragon Ball Z: Resurrection F Thursday August 6, 7 pm, Saturday, August 8, 12:55 pm and Monday, August 10, 7 pm | $1112 | Cineplex Cinemas Yonge-Dundas & VIP (10 Dundas St. E., Toronto) and five other selected Cineplex and SilverCity theatres across the GTA. More info: www.dragonballz.com > “It’s over 9,000!” Following the release of Battle of Gods last year, Dragon Ball Z: Resurrection F is playing in Toronto on limited release. It is on view once a day for three days only and is sure to be a summer hit. Don’t miss out on the battles between Frieza and the Saiyans, and see who will be reduced to nothing but dust!

Documentary film: Happo-en Thursday, August 13, 6:30 pm | $13 Adult, $10.50 Senior and student | TIFF Bell Lightbox 36

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(350 King St. W., Toronto) | More info: www. tiff.net > A short Japanese documentary film titled Happo-en will be screened at TIFF Bell Lightbox as part of Short Cuts: Doc Days of Summer, which showcases documentary shorts from around the world. A hit at Cannes, this insightful short offers a humorous glimpse into the quiet battle between guest etiquette and boredom during a Japanese wedding ceremony. *This program is rated 14A.

Montreal World Film Festival Thursday, August 27–Monday, September 7 $10 Individual tickets, Packages available for $120, $250, $750 | Various locations across Montreal | More info: www.ffm-montreal.org > Hosting a myriad of films from around the globe, the Montreal World Film Festival is a celebration of world cinema on a grand scale. Every year, an impressive lineup of Japanese films hit

>

Come out and enjoy North America’s largest street performer festival! It is organized by the local charitable organization Epilepsy Toronto. Over 120 of the best street performers in over 50 acts from across the country and around the globe, such as Witty Look (above) from Japan, will bring their world-class talents to Canada’s most populous city. There is no advance performance schedule for the festival, rather spontaneity is the order of the day. You just never know when and where someone is likely to pop up! But, rest assured, all the performers conduct numerous shows throughout the

Where Canadians can go to celebrate Japanese culture

weekend, so you’ll have a lot of opportunities to catch your favourite acts.

karaoke and music concerts. This year, the popular Japanese band FLOW will be playing at the stage on Sunday, August 9.

POKÉMON: Symphonic Evolutions Friday, August 28, 8 pm | $34.39–119.39 Sony Centre for the Performing Arts (1 Front St. E., Toronto) | More info: www.sonycentre.ca > Brought to life by a full orchestra performing all-new arrangements and carefully timed visuals from recent and classic Pokémon video games. This event has become the must-see concert of the year, giving fans and newcomers of all ages a chance to experience the evolution of the Pokémon franchise like never before.

One Ok Rock Thursday, October 1, 7 pm | $44.50–62.50 Danforth Music Hall (147 Danforth Ave., Toronto) More info: www.oneokrock.com > The popularity of the Japanese band One Ok Rock is on the rise, and following their recent signing with Warner Bros. Records they will be making a North American Tour, which includes Toronto as one of their stops. Heavily influenced by bands like Ellegarden, Linkin Park, Simple Plan and Good Charlotte, they perform approximately 100 live concerts every year. Their newest album 35XXXV got first place on the Oricon Albums weekly ranking so this is bound to be one of the most exciting Japanese music events of the year.

Other 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,

Rogers Cup Friday, August 7–Sunday, August 16 | Price varies for rounds and seats | Uniprix Stadium (285 Rue Gary-Carter, Montreal) | More info: www.rogerscup.com > The biggest names in tennis will be gathering in Montreal and Toronto for the 2015 Rogers Cup. Toronto will be hosting the women’s event, but unfortunately no Japanese players will be in it this year. However, the men’s event in Montreal will include Kei Nishikori, the Japanese phenom ranked number five in the world. His runner-up finish at the 2014 US Open made him the first male player from an Asian country to reach a Grand Slam singles final. Don’t miss this chance to cheer him on his way to his tenth ATP title.

Eisa—The Rhythm of Okinawa Saturday, August 15, 3 pm | $20 General, $15 Senior and student | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: 416-441-2345 > Following the success of the spectacular Eisa performances over the past two years, JCCC announced that the dynamic Karakoro dance and music performance will be returning this summer. Eisa is an Okinawan ceremonial dance which has a history that dates back many centuries. The performance pairs soft feminine numbers with dynamic masculine dances and includes the use of various drums, songs and chanting accompanied by the Sanshin (Okinawan musical instrument that is the precursor of Shamisen), as well as colourful and exotic costumes.

Anime Revolution and KOTOKO Live! Friday, August 14–Sunday, August 16 | $50–60 Single day, $75 Three-day general, $35 Threeday child | Vancouver Convention Centre East (999 Canada Place, Vancouver)

More info: www.animerevolution.ca > Vancouver’s largest celebration of anime and Japanese pop culture, Anime Revolution (AniRevo for short), is taking place once again and one of the most highly anticipated events this year is KOTOKO’s live concert. KOTOKO is a J-Pop singer who has contributed songs to numerous anime and video games, including Please Teacher!, Maria-sama ga Miteru, Hayate the Combat Butler, To Love-Ru, Accel World and Argevollen, among others. This will be her first appearance in Vancouver and she will be performing some of her greatest anime hits.

Tastes of the Hill: A Multicultural Festival Sunday, August 23, 11 am–8 pm Richmond Green Park (1300 Elgin Mills Rd. E., Richmond Hill) | More info: www.richmondhill.ca > Celebrate diversity and culture at Richmond Hill’s Tastes of the Hill, a multicultural festival that provides a great opportunity for visitors to learn about cultures from around the world, try international foods, make crafts from different places, visit animals from faraway lands, experience entertainment you have never seen before and discover new sports. The Japanese taiko ensemble Nagata Shachu will be giving a 30-minute performance at 3 pm so be sure not to miss them.

Nikkei Matsuri Saturday, September 5–Sunday, September 6, 11 am–7 pm | Nikkei Centre (6688 Southoaks Cres., Burnaby, British Columbia) More info: nikkeimatsuri.nikkeiplace.org > Nikkei Matsuri is a one-of-a-kind experience that brings together all of the elements of visiting a festival (matsuri) in Japan. The first annual Nikkei Matsuri was held in 2013 and it brought in more than 8,000 people. This year’s event will be conducted with the support of over 200 volunteers and is sure to be a highlight of the summer season. The authentic atmosphere of the event will create an experience that attendees will cherish.

Eisa – The Rhythm of Okinawa

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Film focus

By James Heron Movie

Inside Miyazaki’s “grand hobby” Unfettered access to Japan’s venerated Studio Ghibli provides a fascinating glimpse of the personalities, the creative process and the anxieties behind the magic.

&(/" "' ( The Kingdom of Dreams and Madness (2013) Directed by Mami Sunada Starring Hayao Miyazaki, Sankichi, Toshio Suzuki, Isao Takahata, Ushiko, Goro Miyazaki Screenplay written by Mami Sunada

© 2013 dwango

Contemplating retirement, Miyazaki fears that the creation of the greatest anime in cinema history has been just ‘a grand hobby.’

J

apan’s venerated Studio Ghibli is internationally acknowledged for having created some of the greatest and most beloved animated films in cinema history, including My Neighbor Totoro, Spirited Away, Princess Mononoke and Kiki’s Delivery Service. The films have become international ambassadors of Japanese popular culture, and they have garnered worldwide acclaim from audiences and critics alike. In 2012, director Mami Sunada was granted nearunfettered access to the notoriously insular studio. Sunada is previously known as assistant director to Hirokazu Kore-eda and for her exceptional 2012 documentary debut, Ending Note— Death of a Japanese Salesman.

In The Kingdom of Dreams and Madness, Sunada follows the three men who are the lifeblood of Ghibli—the eminent director Hayao Miyazaki, jovial but hard-headed producer Toshio Suzuki and the elusive “other director” Isao Takahata— over the course of a year as the studio rushes to complete Miyazaki’s The Wind Rises and Takahata’s The Tale of the Princess Kaguya. It begins like a visit to Santa’s workshop as an aproned, white-bearded Miyazaki potters among 38

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his industrious employees with his assistant, the elfin Sankichi, by his side. He radiates an avuncular benevolence, even participating in radio taiso group calisthenics with his staff. An army of resident cats quietly monitor the scene. But it soon becomes obvious that there is much else going on at Ghibli. The cynics hoping for some iconoclastic exposé into the soullessness of a Disney-like entertainment behemoth will be disappointed, though. What The Kingdom exposes is something we probably should have expected all along: a very human tale of a Japanese business shot through with all the unspoken conflict, anxiety and insecurity that are part of most working lives. We sense Miyazaki is a thoughtful man but not always an easy one: his idealism and work ethic result in his demanding much self-sacrifice from his employees. He tells us he can be scary but we see nothing of that on the screen. We also meet his son Goro, a Ghibli director as well, who exudes the frustration of son dragooned into the family business and forced to live in his father’s shadow. Miyazaki also feels lost in the new century: he doubts the value of his work; he is troubled by the apathy of the young and worries that the

Filmmaker Mami Sunada follows Hayao Miyazaki, Toshio Suzuki and Isao Takahata over the course of a year as Studio Ghibli prepares to release two films and the principals contemplate the future of the studio.

current political climate will curtail artistic freedoms. He fears that his animation has simply been “a grand hobby.” Retirement is now a front-of-mind issue. Like his lead character in The Wind Rises—Jiro Horikoshi, the designer of the Zero fighter plane—Miyazaki is a pure creative spirit who is resigned to the fact that what he has created will be taken by others, like those in a scene with Ghibli’s merchandising department, and turned into something different and altogether less appetizing. The film is wistful in tone and, in many ways, a guided farewell tour. It is also a priceless record of the creation of great film art and people who create it. Sunada closes the film with a wellorchestrated impact, withholding any actual Ghibli animation until one astonishing montage, intercut with Miyazaki’s preparations to publically announce his retirement. It is a powerful moment. Fortunately, the first lines of Miyazaki’s retirement announcement suggest we may not have seen the last of the master just yet. The Kingdom of Dreams and Madness and Isao Takahata’s The Tale of the Princess Kaguya will be shown together at the Japanese Canadian Cultural Centre on August 30. www.jccc.on.ca

G O Let's

llearn earn

N I H O N G O

easy JJapanese apanese

What to say at the bakery! With a wide selection of treats to be tasted, going to the bakery (パン屋) can be fun! Here are some phrases to help you out as you place your order.

Intermediate Oishii (Oishisou, おいしそう) is a term used when something is deemed delicious. Dore (どれ) means “which.”

What is inside the anpan? あんぱんのなかみは 何ですか? Anpan no nakami wa nan desu ka?

Everything looks delicious! Which bread do you recommend? ぜんぶおいしそうですね。 おすすめのパンはどれですか?

Beginner Anpan is a sweet roll that is filled with red bean paste (an or anko, あん). The anpan can also be filled with paste from white beans or green beans.

Zenbu oishisou desu ne. Osusume no pan wa dore desu ka?

I will have one sponge cake (Castella) and two green teas, please. What will everything cost? カステラ一つと、 お茶を二つください。 ぜんぶでいくらになりますか？ Kasutera hitotu to, ocha wo futatsu kudasai. Zenbu de ikura ni nari masu ka?

Advanced Ikura (いくら) desu ka is how you ask for the cost of an item. Just pick up or point to an item and ask “ikura desu ka” for the price.

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

Illustration by Reiko Ema

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Styling tips

By Hiro Hayashi Beauty

Tailored tresses Highlight your best features and let your individuality shine with easy-to-style cut and colour creations from Salon Bespoke. True to its name, Salon Bespoke provides each individual client with customized, made-to-order styles and services. Love the idea of long, soft layers that fall delicately forward, framing your face and hiding insecurities? How about a fun, wavy style with texturized ends and a pop of colour for summer? Whatever your personal taste, your bespoke hairstyle is waiting.

Side

Back

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k er loo Summ

g life rt livin ta S g flat? c, Feelin manti his ro T a ! D ok is in 3 bre lo f m o g ir sw l o flowin sional n e im d multixture. and te r u o l co

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Creative Director

Hiro

Hairdressing is my biggest passion in life. For me, it’s not just about cutting hair—because my relationship Ü Ì Ê ÞÊV i ÌÃÊ ÃÊ ÕÃÌÊ>ÃÊ « ÀÌ> Ì°Ê > }Ê ÞÊV i ÌÃÊ feel happy with their new hairstyle or new look gives me so much pleasure!

Salon Bespoke | www.salonbespoke.ca 130 Cumberland St., 2nd Floor, Toronto | TEL: 647-346-8468 | Open: Tues–Fri 10 am– nÊ« ÊUÊ->ÌÊ Ê> qÈÊ« ÊUÊ-Õ q ÊV Ãi`

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Memoir ࡔ ࡕ ࠕ

By Shelley Suzuki being a mix of Japanese and Canadian-born members. In true Japanese fashion, the meet began with several speeches detailing the daily activities and imploring all to try their best. A whistle sounded and three adults dressed in traditional Japanese elementary-school-style gym uniforms, complete with cute red and white beanie caps and long, knee-high white socks, came running out onto the field. There was much laughter and the mood immediately felt more relaxed.

Illustration by Chieko Watanabe

stretching your way to unity Sometimes looking a little bit ridiculous can be good for your health … and your mood! Tinkling piano music started playing over a static loudspeaker and everyone stood up and began gathering in the school field. I had no idea what was happening so I followed blindly along. I gave my friend a blank look and she explained, “This is radio calisthenics, just copy what I do.” So I fumbled through the series of stretches and movements that everyone, regardless of age, seemed to know instinctively. It was a bizarre experience. The movements were unlike any other exercise I had done before, while the combination of piano music and narrative from a distant past was somehow comical to me. The whole thing was reminiscent of an army training drill, and yet also like a cheesy 1970s Saturday afternoon exercise program.

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After researching, I discovered that radio taiso (or group calisthenics) were introduced as a commemoration of Emperor Hirohito’s coronation in 1928. The idea was brought over from the U.S. and developed as part of a training program for Japanese soldiers in the 1930s and 1940s, thus the military feel. It was banned in 1945 for being too militaristic, but was reintroduced in 1951 by NHK Radio. Now this lively activity is widely used by schools and companies to promote health and build morale. It is particularly common before sports meets to help the students warm up and bring the group together as a whole. This past Saturday, my children had a sports meet at their local Japanese school in Edmonton, the participants this time

The tinkling piano music began and everyone started moving in unison—stretching their arms, backs and legs, bending, twisting, jumping and jogging, following the lead of the three “students” at the front. They even went into the second part of the calisthenics, which I had never done. In fact, most of the Japanese people there hadn’t either. One of the moves, a combination of the can-can and jazz hands, had everyone snickering. It was fun and left everyone smiling. With this sedentary lifestyle that we lead, I am sure that there is room for a little “radio taiso” in our lives. We promote independence and uniqueness so often in this society, but humans also crave commonality. Watching the people around me, including my children, as we did these simple, sometimes ridiculous exercises, I saw many smiles and I felt a sense of community. I highly recommend that you look up radio calisthenics on the Internet, grab a friend or family member, and giggle your way through the wonderfully quirky moves. It will warm up your body as well as your heart.

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 R] Ryoji Ramen & Izakaya

Vol.6

The true taste of Okinawa Ryoji Ramen & Izakaya is the only place in Toronto that serves authentic Okinawan cuisine. And the menu’s crown jewel is the Okinawa So-Ki Soba.

KōrÖgusu Add a few drops of this chili-infused vodka for a change of flavour.

N trip i to the h tropical i l islands i l d off Okinawa Oki i No is complete without a taste of Okinawa soba, the ultimate local comfort food. But the name can be misleading, as Okinawa soba is different from mainland soba in almost every way. While mainland soba is thin and made with buckwheat, Okinawa soba is thick and made with flour. It’s also served with a broth that’s closer to what you might expect to eat with ramen. It is a taste that’s uniquely Okinawan and is definitely worth a try. The good news is that Ryoji, a franchise originating from Okinawa, has brought a truly authentic version of Okinawa soba to Toronto. Their So-Ki Soba is a popular type of Okinawa soba topped with stewed pork spare ribs. The light bonito-

andd pork-flavoured kfl d bbroth h goes perfectly f l with i h the h dish, from the super-soft meat of the pork ribs to the chewy, curly-shaped Okinawa soba noodles. It’s also topped off with red pickled ginger (benishoga), which adds a zip to your meal. For people who want a taste that packs even more punch, the So-Ki Soba is served with a side of kʲ rʊ gusu, which is vodka (awamori) infused with chili peppers (shima-tougarashi). Just a few drops will add a refreshingly spicy flavour that changes the soup completely. Experimental eaters may want to eat half of their soba without any alterations, then add the kʲrʊgusu for the second half to enjoy two different tastes in one dish. The taste of kʲrʊgusu is also a unique feature of Oki-

nawan cuisine, so give it a go to get the full Okinawa experience! This season, Ryoji is introducing a special summer menu featuring Tsuke Soba and Goma Cold Noodle. Tsuke Soba is a dish where soba noodles and soup broth are served separately, letting you dip your noodles into the soup one chopstickful at a time. For a cooler alternative, Goma Cold Noodle features Okinawa soba noodles in a bold sesame sauce, served with lime and chili peppers. With the addition of these two refreshing summer dishes to Ryoji’s already impressive menu, the only trouble is deciding what to eat!

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

www.ryojitoronto.com

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

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AUGUST 2015

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A perfect light side dish.

aving th. is I’ll ber cr fo a while...

Staff

B ine d So ao-vM e r. OO-czoin g!

Ro on nd ndiiie e LLii

Japanese comfort classics

A Japanese food, literatu re and arts enthusiast, Rondie is pas sionate about the authenticity and creativity behind Japanese culture . He appreciates good food in any form and also enjoys cooking and exp erimenting in his kitchen at home. He loves cats, photography, vintage sun glasses and wearing fun socks with his oxford shoes.

rved A no-fuss meal se er. h ndy contain in a ha

This isn’t your average fast food! Gyutaro’s os dishes epitomize Japan’s casual dining scene. ene.

I

n Japan, there is a wildly popular casual food culture. Often called B-kyu gurume, or “B-class gourmet” (B級グルメ), it’s a style of dining that many Japanese enjoy on a daily basis: unpretentious, inexpensive, local—and, most of all, delicious. Gy΍don, or beef bowl rice (牛丼), is a prime example of what B-class gourmet is all about. Imagine thinly sliced pieces of fatty beef, which are pan-fried with onions and served on top of white rice. Lucky for us, this local favourite is available right here in Toronto! Gyutaro is Toronto’s go-to spot for authentic gy΍don, mastering both the authentic flavour and casual atmosphere of any gy΍don chain in Japan. In addition to a bowl of basic gy΍don for $7, you can add raw egg, curry or cheese for an extra $1. I opted for a basic bowl and asked the owner for a few other recommendations. Shortly after ordering, my bowl of

e gy΍don arrived along with side orders of fried chicken ($5) and d fried onigiri ($2). The beef was thinly cut and veryy tender, while the onions brought outt a subtle sweetness and the beni-shͻga (red pickled ck of spice. Best ginger, 紅ショウガ) gave it a kick of all, the rice was perfect forr soaking up the flavourful ta-re (sauce, タレ). The fried chicken and the fried onigiri certainly held their own against the gy΍don: the chicken was crispy and deep-fried to perfection, but not greasy or heavy. Similarly, the fried onigiri had a light crunch from the spicy sauce on top. Impressively, though not surprisingly, I learned that the chefs had over 10 years of experience working in gy΍don chains in Japan, and they ensure that the quality is both authentic and consistent.

As I enjoyed en my meal, I looked at tthe cheery red walls and rrealized that Gyutaro’s casual atmosphere was the perfect backdrop to its cu cuisine. Long, shared tables and high chairs mixed with a few pr private tables give the restaurant a relaxed, communal vibe. Although th the service was prompt and friendly, leaving tips is not recommended (a common practice in Japan). What I came away with was a simple meal that made me feel good inside and out. Stomach full, wallet happy and feeling thankful: this was comfort food at its B-kyu finest.

Gyutaro 521 Bloor St. W., Toronto | 647-352-7200 fb.me/gyutarotoronto | Open: Daily 11 am–11 pm

Complete our magazine survey for a chance to win delicious prizes! ki modern japanese + bar

$50

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Gyutaro

08

Gyudon

Gift Certificate for 4 people

One Free Order for 10 people

For more information, visit

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Chogetsu

AUGUST 2015

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Full bottle 720ML for 2 people Must be legal drinking age. Please enjoy responsibly. No purchase necessary.

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The online survey features multiple-choice questions and takes only a short time to complete. The draw will be held on September 1, 2015, at 12 pm EST, so hurry for your chance to win! 44

page

n e b a r a Ky 今月のキャラ弁

um Rilakk

a

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

Known as the “character bento,” the kyara-ben is a great way to get artistic with lunch—not to mention the secret weapon of many creative parents with fussy kids

to feed. With shapes ranging from cute, simple faces to incredible likenesses of popular characters, there’s no end to the possibilities!

Sweet and sour meatballs, wieners and boiled broccoli. Slices of omelette are hiding under the haiku.

Cut out two half-circles from a thin sheet of omelette (薄焼き玉子) to make the insides of the ears.

Today’s Tip

rice balls. ap to form the Use plastic wr ession, pr ex ial fac te To make a cu d bear’s mouth an start with the find the perfect en th n, elo m water se. Drop its eyes and no alignment for cheeks as a th bo on up some ketch of cuteness. finishing touch

Face, body and hands are made out of small rice balls.

Haiku words are cut out from a sheet of nori and placed on a slice of cheese.

Rie Kamiyama Mother of two sons, aged 9 and 14 years old. Started making Kyara-ben six years ago when her son came back home without finishing the lunch she made him.

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AUGUST 2015

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Hakata Ramen

Sho Ryu Ken Come in a group of 3 or more and get a

10% Discount *Please present this coupon upon ordering.

At Sho Ryu Ken, ramen is made in the traditional way it’s done in Hakata—the dish’s birthplace. And with a special pork-bone broth that takes over 12 hours to prepare, you know you’re getting the real deal here. In addition to the signature ramen, diners can treat themselves to delicious homemade gyoza, tender pork and more!

Don’t just read about great Japanese food and culture ... enjoy them yourself! Try these coupons for deals near you.

Ryoji Ramen & Izakaya

Expires August 31st 2015

5321 Yonge St., North York | 416-733-3725 www.hakatashoryuken.com | Open: Tues–Sun £ÓÊ« qÎÊ« ]ÊxÊ« ÊqÊ£ä\ÎäÊ« ÊUÊ ÊV Ãi`

Don Don Izakaya

Free Topping 10 % Discount *Please present this coupon upon ordering.

Expires August 31st 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. 690 College St., Toronto | 416-533-8083 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 August 31st 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.

AUGUST 2015

The sounds of drums and the typical welcome cheer of “Irasshaimase!” are the first things you are sure to hear as you visit our highenergy setting at Don Don’s. “Don Don,” which signifies the sounds of Japanese drums, also means a place of ”more” ... a place of more drinks, more food and definitely more fun!

130 Dundas St. W., Toronto | 416-492-5292 www.dondonizakaya.com | Lunch: Mon–Fri ££\ÎäÊ> q{Ê« Ê­ >ÃÌÊV> ÊÎ\ÎäÊ« ® UÊ iÀ\Ê -Õ q Thu 5 pm–12 am (last call 11~11:30 pm) Fri & Sat: 5 pm–1 am (last call 12~12:30 am)

Tokyo Acupuncture and Shiatsu Clinic

$10 off

with regular session(55min)

*First time visit only. *Cannot be used with any other discount coupons. *Mention this coupon when you schedule your massage session.

Since 1991, Tokyo Acupuncture and Shiatsu Clinic has provided various types of treatments and advice to alleviate symptoms and improve natural healing abilities including Japanese-style Shiatsu, Japanesestyle Acupuncture, Swedish Massage, Reflexology and Moxibustion. We are here to help you maximize your own body’s ability to maintain and improve your health. 280 West Beaver Creek Road, Unit 38, Richmond Hill | 905-731-5570 | www.crabharbour.ca Open: Mon–Sun 11:30 am –11 pm

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*Only dinner time. Cash payment only. *No alcohol included. *Please present this coupon upon ordering.

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2350 Yonge St., 2nd Fl., Toronto | 416-488-8414 tokyoshiatsu.com | Open: Mon– Fri 10 am– 8 pm ->ÌÊ£äÊ> qÈÊ« Ê UÊ-Õ Ê££Ê> qxÊ«

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