Japanese Culture | Hot Spots | Products | Food
FREE Sep. 2015
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Be the master of your lunch break with a
Japanese Lunch 【和食ランチ】
See page 04
Nutrition, presentation and d deliciousness done right. Find d some right here in Toronto o
TRAVEL FEATURE
Exploring historic castle-towns >> Page 20 NEW TORONTO RESTO
Reinventing fusion cuisine >> Page 08
Treat yourself
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Contents
September 2015 Vol. 07
Food
Featured
04 Japanese lunch
10 Featured products
Whether you like it one dish at a time or all in one bowl, you can sample a little bit of everything in these perfectly portioned combos.
04
From capturing every moment to staying hydrated, this month’s products have you covered while you’re on the go.
Travel
12 Furniture & storage
08 Unusual flavour combinations
20 Featured destination: Gifu
MUJI’s extensive selection of furniture and storage products helps you make the most out of your home.
Wondering what buffalo mozzarella, tomato and basil taste like in a classic Japanese sushi roll? Look no further than the newly opened Nakamori.
A journey along the Samurai Line is about letting your imagination open your eyes....
28 One-of-a-kind dining
14 Tech spotlight
At Mr. Kanso’s canned paradise, dinner is just the turn of a can opener away!
The 2016 Outlander is redesigned, reengineered and reborn with 100+ enhancements and just as many reasons to make it your number one choice.
16 Japan’s most coveted mushrooms Along with truffles, morels, porcini and chanterelles, matsutake are among the most celebrated fungi in the world.
Culture
32 Canada’s pioneer of Japanese foods
18 Japanese zest meets sake
26 Only in Japan
As the founder of Ocean Food Company, Joe Nishikaze has been a force in bringing Japanese foods to Canada—from imitation crab to gelato in traditionally Japanese flavours.
A historically famous sake brewery invents a new dessert liquor with flavours that transcend the imagination.
44 Toronto’s ramen pioneer
Let your imagination run wild in a(n in)famous love hotel.
34 Film focus An engrossing study of love’s painful truths.
38 Kyara-ben
36 Local events
Japanese-owned and -operated Kinton Ramen is leading the way in Toronto’s ramen revolution.
Celebrate Japanese culture in your own backyard.
Ready to jazz up your meal in the most adorable way?
40 Beauty
42 Memoir
Indulge yourself in a “facial for the scalp” with a relaxing Japanese-style head spa.
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Lunch that’s just as beautiful as it is delicious
From cubicles to classrooms, drab dress codes aren’t enough to bring anyone down.
Nakamori takes fusion cuisine to new heights Join the conversation on Facebook and Twitter
EDITOR’S NOTE
Nina Hoeschele
facebook.com/bentoboxmag
Say “sayonara” to the same old lunch
twitter.com/bentoboxmag
No matter what kind of day you’re having, you (yes, you!) deserve a good lunch break. And I’m not talking about some two-day-old sandwich. I’m talking about a lunch that’s delicious, beautifully presented and carefully balanced in the nutritional department. (See p. 04 for some of the best Japanese lunch combos in Toronto.)
Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio
But what about when you don’t have time for a sit-down meal? Well, with the right food jars and thermoses (p. 10), you could pack your feast to go … or you could take a note from Mr. Kanso (p. 28), the restaurant that’s delighting Japan with its gourmet cans. (That’s right: cans.)
Jenny McKechnie, Jenny Wan, Junko Mita, Kathleen O’Hagan, M Crowson,
Isn’t there more to life than food, you ask? Well, of course there is. But how do you expect to make the most of your thrilling travel adventures (p. 20)—or your school days (p. 42), or even your, uh, adult-only fun (p. 26)—if you haven’t had a good meal? So get out there, we say, and enjoy your lunch!
Web designer Hiroyuki Azuma
Editorial coordinator Nina Hoeschele Writers Amanda Taylor, Ariel Litteljohn, Brent Borgundvaag, James Heron,
Sarah Dickson, Sheena Kirkbride, Shelley Suzuki, Stephen Choi, Rondie Li Designers Chiyako Mukai, Reiko Ema, Chieko Watanabe
Photographers Kazu Maruyama, Mari Otsuka Production assistants Stephen Choi, Michelle Trichilo, Yutaka Araki Publisher Kazu Maruyama
Bento Box Communication Inc.
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Feature
ランチどうする？の 質 問 に 答 える 、お 勧 めランチ 特 集
Japanese Lunch Whether you like it one dish at a time or all in one bowl, you can sample a little bit of everything in these perfectly portioned combos.
Mastering the art of a balanced meal When it comes to the daily grind, there’s nothing you anticipate quite like your lunch break. Whether you’re at work, at school or just enjoying some serious time off, a good square meal in the middle of the day gives you a chance to recharge and restock on some energy for the afternoon. If you cherish your lunch breaks as much as we do, you won’t want to waste them on some slapped-together meal! And that’s why any dedicated lunch-taker will surely appreciate the artistry of a Japanese lunch. These masterful meals generally offer an array of small dishes for a reasonable price—arranged with an eye 04
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to colour and presentation, giving you a feast for your eyes as well as your tastebuds. What’s more, the careful balance of food groups in these combos means you’ll stay on top of your nutritional needs too. So, what do you need to know when ordering a Japanese lunch? There are several styles, with the main types being teishoku (a combo or meal set), donburi (a one-bowl dish), noodles (such as udon, soba or ramen) and yȬshoku (or Western-inspired cuisine). A teishoku meal will usually include some staples—like rice, miso soup and pickled vegetables—alongside a main dish and a side dish. For those who aren’t
sticklers for keeping ingredients separate, a donburi meal typically features a combination of meat or fish and vegetables, cooked together and served over rice. Udon, soba and ramen dishes have a similar concept, but with noodles in soup. And with a yͻshoku meal, you’ll find dishes brought over from the Western world and reinterpreted, with options such as Japanese curry, a rice omelette or deep-fried shrimp, to name just a few. Getting hungry yet? Luckily, there’s no need to go all the way to Japan for your epic lunch. Here are some of our favourite Japanese lunch spots located right here in Toronto.
ˁ ˋ ʙ ฤ
Ichiriki Japanese Restaurant
A little bit of everything packed in one special Lunch Special | $14.50 Attention, indecisive eaters: if you choose Ichiriki’s Lunch Special as your midday pick, you’ll get to try a little bit of everything! This is one satisfying meal at an equally satisfying price. Where to begin? Enjoy some salad, miso soup, fresh salmon sashimi, a couple of California rolls, a deep-fried dish (tempura or “fry”) and a rice bowl (oyako-don, gyu-don, shogayaki, teriyaki or curry). Ichiriki Japanese Restaurant 120 Bloor St. E., Toronto | 416-923-2997 www.ichiriki.ca | OPEN: Mon 11:30 am– ÓÊ« ]Êx\ÎäÊ« q Ê« ÊUÊ/ÕiÃÊ££\ÎäÊ> qÓÊ« Ê Wed–Fri 11:30 am–2 pm, 5:30 pm–9 pm ->ÌÊx\ÎäÊ« q Ê« ÊUÊ-Õ ÊV Ãi`
Tokyo Kitchen Serving authenticity in the classic bento box Lunch Box | $ 10.95 While Tokyo Kitchen has a wide variety of lunch options, you can’t go wrong with their Bento Box. With a two-piece California roll and two salmon sushi, assorted tempura (six veggies and two shrimp), a teriyaki option (salmon, chicken, beef or shrimp), salad and rice, this meal is a steal! All sauces are homemade, so you can be sure you’re getting an authentic experience. Tokyo Kitchen 20 Charles St. E., Toronto | 416-515-0387 OPEN: Mon–Fri 11:30 am–2:30 pm, x\ÎäÊ« q \ÎäÊ« ÊUÊ->ÌÊx\ÎäÊ« q \ÎäÊ« Ê Sun closed
ˁ ˋ ʙ ၉ ຎ
Enjoy a Japanese lunch These restaurants offer an array of options from the Japanese lunch tradition.
Kingyo
Ⴗ ʦ ໘ ฤ
For the big eater who loves to be surprised Assorted Deluxe Bento | $17
If you’re looking for something a little different, Kingyo’s Assorted Deluxe Bento is for you! This hearty lunch includes 8 different dishes (or 10 with apps) that are switched up every few days. But don’t worry: the chefs only choose from the most popular dishes on the menu. Expect anything from kara-age to ebi-mayo to negitoro to tofu salad to pork kakuni … and so much more!
Kingyo 51B Winchester St., Toronto 647-748-2121 | www.kingyotoronto.ca "* \Ê > ÞÊ££\ÎäÊ> qÎÊ« ÊUÊ-Õ q / ÕÀÃÊx\ÎäÊ« q££\ÎäÊ« ÊUÊ À q->ÌÊ 5:30 pm–12 am
Fin Izakaya
Trulyeal m epic et s The mother of all rice bowl combos Mega Don | $18.45 06
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Izakaya donburi-ya bowl restauA lun At llunchtime, u cht chtime ch h ime ht ime FFin in Iza in Izakay akkay ayaa is ay is a don do d donbur onbur buri-y bu ii-yyyaa (r ((rice rice i e bo ow wll re res estau au urant), serving a huge selection of rice bowls with toppings ranging from fresh sashimi to pork katsu. The star of the menu is the Mega Don, topped with chicken kara-age, pork katsu, aji fry and shrimp katsu. With an unlimited amount of options for drinks and side dish combos, you’re guaranteed to leave fully satisfied.
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Izakaya FFi IIz Fin zaka ak ya a 55 Eglinton Ave. E., Toronto 647-347-3864 | www.finizakaya.com OPEN: Mon–Tues 5:30 pm–12 am Wed–Fri 11:30 am–4 pm, 5:30 pm–12 am ->ÌÊx\Îä« q£ÓÊ> ÊUÊ-Õ Êx\ÎäÊ« q£äÊ«
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right here in Toronto Find the combo o that will best please your bellyy
.... .. or just try them all!
Funé
Japanese Restaurant
ୁ શ ˁ ˋ ʙ
A beautiful dish in harmony with its delicious fish Sushi Lunch | $14
Grab a seafood lunch that’s dressed to grill Robata Teishoku | $20.00
The Sushi Lunch at Funé offers up an assortment of the freshest fish of the day hand-picked by the head chef—with selections like tuna, salmon, shrimp and much more. You’ll want to take a minute to admire the beautiful presentation before eating, because this lunch is as pretty as it is delicious. With miso soup and salad on the side, this combo is sure to hit the spot.
Funé Japanese Restaurant 100 Simcoe St., Toronto | 416-599-3868 www.funerestaurant.com OPEN: Mon–Thurs 11:30 am–2:30 pm, xÊ« q£äÊ« ÊUÊ À Ê££\ÎäÊ> qÓ\ÎäÊ« ]Ê xÊ« q£ä\ÎäÊ« ÊUÊ->ÌÊxÊ« q£ä\ÎäÊ« Ê Sun 5 pm–10 pm
Nami
Japanese Restaurant
Nami’s Robata Teishoku is a seafood lover’s dream lunch. Using only the highest-quality catches, Nami’s chef of 20 years prepares a lunchtime masterpiece consisting of your choice of marinated fish (black cod, salmon neck or belly, sardine, mackerel or squid) in addition to chicken yakitori (skewers), some veggies on the side (chef’s choice!), rice, miso soup and salad.
Nami Japanese Restaurant 55 Adelaide St. E., Toronto | 416-362-7373 www.namirestaurant.ca | OPEN: Mon–Fri ££\{xÊ> qÓÊ« ]Êx\ÎäÊ« q£äÊ« ÊUÊ->ÌÊ x\ÎäÊ« q£äÊ« ÊUÊ-Õ ÊV Ãi`
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Toronto’s latest hot spot
By Ariel Litteljohn Restaurant
Unusual flavour combinations Wondering what buffalo mozzarella, tomato and basil taste like in a classic Japanese sushi roll? Look no further than the newly opened Nakamori.
From the raw bar A lunch-only special, the sushi roll combo comes with California, Spicy Tuna and Dynamite rolls, with another six-piece maki of your choosing. 08
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Now open
Hungry for more? Let’s dig in!
House specialty roll The Aburi Saba roll is a flavourful explosion of seared mackerel, shiso, ginger chips and watermelon radish. The radish adds a unique flavour twist to this roll.
It’s easy to miss newly opened Nakamori—it occupies the former home of Scarborough’s Zen Japanese Restaurant—but chef and owner Nobuyuki Nakamori is busy inside concocting various dishes in preparation for this month’s grand opening. It’s a cozy and intimate spot, with choices of standard tables, two low Japanese-style tables and the sushi bar, where you can admire the chef’s plating skills. Chef Nobu most recently worked in the kitchen at Susur Lee’s Bent, and he credits Lee with instilling in him the importance of food presentation. As each dish proves, this lesson has been well learned. We start with the Asian Caesar Salad ($11), a colourful dish topped with a fried tofu crouton on mizuna leaves and vibrant chrysanthemums. Chef Nobu’s goal is to create unique dishes, using local ingredients with traditional cooking techniques to
Wasabi Tempura Prawn Perfectly fried, crispy shrimp bathed in wasabi aioli is a spicy must-try, with tobiko adding a splash of salty to balance out the creaminess.
produce new creations. He describes it as less of a “fusion” and more of a marriage between East and West. Nobu says that his favourite part of crafting a dish is creating flavour surprises. Case in point: the Kumato Caprese Salad ($8), which combines Kumato tomatoes, buffalo mozzarella, Thai basil, shiso mint, red wine salt, basil sugar, yuzu vinaigrette and bonito flakes. The tender Beef Carpaccio, decorated with fried garlic chips and edible flowers, bathed in a black soy Taiwanese vinaigrette, is another winning combination. Finally, the feature dessert is a refreshing mix of flavours: Sake Kasu, a sake custard made with soy milk and maple syrup, placed atop a graham cracker crust and served with ice cream. It’s definitely worth saving space for!
Unique take on Agedashi Tofu Nobu hits the mark with his take on Agedashi Tofu, where lightly fried tofu is wrapped in rice puffs and floats in a tomato-dashi sauce.
Chef and Owner Nobuyuki Nakamori From the drinks bar Nakamori serves sake from Toronto’s Izumi Sake Brewery, located in the Distillery District. Soon, a sake made at Izumi exclusively for Nakamori Restaurant will also be on offer.
Nobuyuki Nakamori began his culinary journey more than 10 years ago when he studied at Tokyo’s Hattori Nutrition College, a school that has produced many an Iron Chef. Nobu then worked for five years at a kaiseki restaurant in Tokyo before moving to Calgary where he spent six years in an Asian fusion-style kitchen. Two years ago, Nobu and his family moved to Toronto, where he worked at Ginko and then Bent.
Nakamori nakamori.ca TEL: 416-265-7111 2803 Eglinton Ave. E., Scarborough OPEN HOURS: Tues–Fri 11:30 am–2 pm, 5:30 pm– \ÎäÊ« ÊUÊ->ÌÊx\ÎäÊ« q \ÎäÊ« ÊUÊ-Õ q ÊV Ãi`
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Hot
Featured
in
Japan
PRODUCTS
From capturing every moment to staying hydrated, this month’s products have you covered while you’re on the go.
01
Panasonic’s new Lumix DMC-GX8 mirrorless camera This cutting-edge interchangeable-lens camera comes with new technologies that will turn you into an instant professional.
Mirrorless cameras have been on the markett for f over a decade, but it is only recently that they eyy have begun making waves in the world of photography. More and more photographers are trading in their DSLRs for these smaller, lighter and quieter counterparts. The Lumix DMC-GX8 is one such big step in the lineup of mirrorless cameras. Designed to suit the needs of anyone from an amateur to professional photographer or videographer, the GX8 has a host of cutting-edge technologies, such as a new Venus Engine processor, optimal image stabilization, new 20-megapixel mirrorless sensor and 4K video. Because it is so intuitive e and easy to use, you’ll be taking professionalal-quality photos in no time, even if you are a newbie. ew w wbie. Available in black or silver, the retro and classicc body design hides this camera’s powerful capabilities. The new sensor and processor provide better colour reproduction, improved dynamic range and better high-ISO performance over the previous model, the GX7. The all-new Dual Image Stabilizer is effective at both wide and telephoto settings and uses five axes for powerful handshake correction that is extremely effective at night or in other low-light situations. The GX8 also has an autofocus system that is the fastest of any mirrorless camera, and its brand new 20-MP mirrorless sensor produces lifelike images with greater clarity, colour and resolution. What’s more, the GX8 allows you to take incredibly high-quality videos, and it even offers the option to shoot scenes in time-lapse or stop-motion. More info Panasonic Canada Inc. | www.panasonic.com 10
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Black
The GX8’s weather-sealed magnesium alloy body protects the camera from dust and foul weather.
Silver
Capture that elusive moment with 4K Panasonic’s exclusive 4K burst-shooting modes take high-resolution video of up to 30 frames per second— then allow you to select any frame you like and turn it into a crystal-clear photo. Extremely useful for portrait shots and dynamic shots, you will never miss capturing that perfect moment again.
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Never eat a cold lunch again Zojirushi’s attractive jars and thermoses are the key to transporting your food and drinks.
Stainless Steel Food Jar When it comes to kitchen appliances, no brand competes with Zojirushi in terms of reliability and performance. These new heat-insulating products are a testament to the company’s reputation. The vibrantly coloured food jars are vacuum-insulated to keep your food at the same temperature all day
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long. When your lunch break hits, you won’t even be able to tell your food isn’t straight off the stove! For liquids, Zojirushi’s colourful and stylish thermoses will keep your piping hot cup of coffee or iced tea at the same temperature for hours and are the perfect size for when you’re on the go.
Perfect snack for your lunch box
Crispy on the outside and soft and fluffy on the inside, Nissui’s Yaki Onigiri (grilled rice balls) are brushed with soy sauce and grilled to perfection. Easy to prepare in the microwave, these are popular as a quick meal or snack. More info Nissui | www.nissui.co.jp/english
Stainless Mug
More info
04
Zojirushi | www.zojirushi.com
Premium and tasty mediumgrain rice
Cultivated from the fertile fields of Northern California, Sekka’s light and fluffy rice is perfect for sushi rice or as an accompaniment to your main dish—but it tastes so good that it can even be eaten by itself. Try Sekka’s newly available brown rice (genmai) for its nutty flavour and extra nutrients. More info
Wismettac Asian Foods, Inc. | www.wismettacusa.com www.bentoboxmag.ca
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Special lifestyle feature
Furniture & storage An organized makeover for your home With the temperature dropping, fall is the perfect time to begin to organize and redesign your personal space. In need of fresh and functional decorating ideas? MUJI’s extensive selection of furniture and storage products helps you simplify your surroundings to create more space and make the most out of your home.
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Beds and Mattresses: Bedroom styling made easy.
This rounded, wooden bed frame complements both traditional and modern rooms. You can adjust the firmness of the wooden box spring to suit your comfort level, and the pocket coil mattress is guaranteed to give you an extra-deep sleep. Space under the bed allows air to pass through easily—or it can be used as additional storage space.
TIP Wooden Bed Frame (Ash/Natural): Twin $390, Full $540 Pocket Coil Mattress: Twin $450, Full $650, Queen $750 Headboard: Twin $160, Full $210 | Wooden Bed Storage Box: $140 12
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The headboard has an adjustable angle, making it easy to set two beds together.
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Stacking Shelves: For fabulously functional walls.
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>LSS Ä[[LK )LHKZ :VMH! A cosy place to lounge.
Do you have quite a few books? Knick-knacks? Items you’d like to display? These stacking shelves help you create storage while showcasing your favourite accessories. They also limit clutter! Choose from a wide collection of storage designs to personalize your walls. Stacking Shelves Body (5, 3, 2 tiers, Regular/Wide, Oak/Walnut): $150–400 | Stacking Chest Drawers (4, 2 tiers, Oak/Walnut): $120–150
Filled with round 0.5-mm polystyrene beads, this sofa provides the ultimate comfort when you need it most. Whether you’re in the mood to read, watch TV or indulge in a little catnap after a long day, it’s versatile enough to fit your needs. Well-fitted Beads Sofa Body: $150 Well-fitted Beads Sofa Cover (Grey-Beige/Dark Brown): $45
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PP Storage Boxes: Perfect organization tools for any room.
TIP With partition cases in multiple sizes, you can create a customized organization solution for your drawers. These storage boxes are essential in the quest for organization. They’re available in a range of sizes to suit your organizational needs, and the transparent nature of the boxes lets you quickly see what’s inside. You can even add wheels! Storage Boxes: $12–49 | Casters (4 pcs): $5 Stoppers (4 pcs, Large/Small): $5 Partition Case (Large/Medium/Small): $8.50
Acrylic Storage Boxes: The most popular storage item of all.
These cleverly designed boxes hold everything from stationery to cosmetics, beautifully displaying your favourite items. Feeling fancy? Stack velour organizers to create a gorgeous jewelry box! Acrylic Storage Boxes: $15–59 Velour Organizer: $6–15
For more information
www.muji.ca
MUJI Atrium
Atrium 20 Dundas St. W., C-03, Toronto | Tel. 416-591-2233 Store Hours\Ê q À Ê£äÊ> q nÊ« ÊUÊ->ÌÊ£äÊ> qÇÊ« Ê Sun 11 am–5 pm
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Tech spotlight
2016 Outlander This brand new ride takes the Outlander to a new level Redesigned, re-engineered and reborn with 100+ enhancements and just as many reasons to make it your number one choice.
Senior product planning manager Don Ulmer and marketing specialist Naoko Mongeon
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The Mitsubishi Outlander has been available in Canada since 2002. Now in its third generation, the 2016 Outlander has been significantly redesigned. With the popularity of compact SUVs on the rise, Mitsubishi Motors has come up with clever new features that go above and beyond industry standards. To get a detailed look at the impressive lineup of new features, we asked Don Ulmer, senior product planning manager at Mitsubishi Motor Sales of Canada, for a rundown. Bento Box: What was the main focus and direction of the 100+ enhancements? Mr. Ulmer: The enhancements span from exterior design to noise reduction. There’s been a lot of enhancements to sound isolation. So road noise, engine noise, wind noise … those have all been reduced dramatically from previous models. That’s not to say that the last one was not quiet. We’ve just made it even quieter. That’s particularly improved with our four cylinder engine, which has a new CVT transmission, making it much quieter than previous engine models. We also incorporated other things like special acous-
tic windshield glass and foam partition walls inside the door mirrors to reduce wind noise. BB: What exactly is a CVT transmission? CVT stands for continuously variable transmission, and it basically uses a belt and two pulleys to make it infinitely adjustable. This ensures the engine is in the best powerband, so you get the best combination of performance and fuel efficiency. However, that is only on our four cylinder models. Our other versions with the V6 engine are mated to a six-speed Sportronic automatic transmission. We’re actually the only Japanese compact SUV that still has a V6 option. Nobody else has that. BB: Could you tell us about the changes on the outside as well? The 2016 Outlander is the first vehicle that applies what Mitsubishi Motors calls Dynamic Shield Design. The 2016 Outlander was given an all-new front fascia design, and this is the new style and direction for the brand. We’ll be introducing the same design language in future
A new standard of sophistication Premium Design
Seats seven people with middle seats that slide to adjust legroom and straps that allow you to fold the seats with one hand.
The new front design incorporates aspects from older models of the Lancer Evolution and Montero, keeping with Mitsubishi’s design heritage while heralding a new design language for the brand. The bold new look of the front bumper is accentuated by the fascia that bends around the grille.
Premium Driving
Premium Safety
Premium Ecology
With almost one third of the 100+ enhancements aimed at reducing noise by cleverly applying insulators, acoustic foam, dampers, silencers and reinforced braces, this is the quietest and smoothest Outlander ever.
The Forward Collision Mitigation helps avoid frontal collisions with warnings and automatic braking, while the Super All Wheel Control system helps keep a firm grip under any conditions.
ECO mode helps you to drive in a more environmentally friendly fashion by employing energy-saving measures like reduced engine power on initial acceleration and a controlled air conditioning system.
ABS and traction control, Active Stability Control and various brake assist systems like Brake Override System and Electronic Brake Distribution. On the GT price line in particular, we have Forward Collision Mitigation, which warns if you’re getting too close to the vehicle in front of you to alert you of a potential collision. And, depending on the timing and the distance you are from that vehicle, the system can actually apply the brakes automatically and avoid a collision. Another one is Adaptive Cruise Control. The nice thing about that one is that you can lock onto the vehicle you’re following and it will automatically adjust the speed for you. If the vehicle in front of you stops, the Adaptive Cruise Control will bring you to a complete stop as well. The Adaptive Cruise Control is a safety feature, but it is also a convenience feature that keeps you from having to adjust the speed manually.
part of the dash and is standard equipment on all price lines. ECO mode adjusts the transmission programming as well as things like air conditioning to improve fuel economy. There is also AWC ECO, which is one of the all-wheel control modes that helps improve fuel economy. Providing power to all four wheels causes a drag on the drivetrain which in turn uses more fuel. When set to the AWC ECO setting, the vehicle is primarily front wheel drive, and it will transfer power to the rear wheels only when it detects slippage, improving fuel economy and reducing emissions.
models. The concept behind the Dynamic Shield Design was to give a strong appearance and presence from the front of the vehicle—and to convey the durability and the reliability of our product. That’s something that we back up with the 10-year warranty that we continue to offer on the Outlander. Also on the outside, this is the first Mitsubishi in North America that employs LED headlamps. The LED headlamps come standard on our top-line GT, replacing the HID headlamps from previous models. They give a very bright and clean light, but the major benefit of LED over HID is the wattage use. They’re much more efficient and cheaper to replace. Another feature we applied to all versions of the Outlander is the LED daytime running lamps. It’s a signature that you notice even more at nighttime. BB: There seem to be some cool new safety features as well. We have a full complement of safety equipment on the vehicle that people have come to expect. It has seven airbags, including the driver knee airbag which is still quite uncommon, as well as
Each one of the many enhancements to the 2016 Outlander might seem like a small change, but they all combine to produce a premium and reliable vehicle that’s efficient, ecological and enjoyable. The 2016 Outlander, starting from $25,998
BB: Could you tell us about the ecological technology on the vehicle? We have a couple of different things in the vehicle related to the eco setting. We have the ECO mode itself, which is activated by a button in the centre
Mitsubishi Motor Sales of Canada, Inc. 2090 Matheson Blvd. E., Mississauga TEL: 1-866-843-2845
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Flavour of the month 実りの秋の食卓に 芳醇な香りを運ぶ松茸。
By Sheena Kirkbride Ingredient
A little
taste of matsutake In 1938, a Japanese scientist isolated compounds in matsutake and identified methyl cinnamate as being behind its distinctive aroma. This compound is also found in strawberries and Sichuan peppers.
Matsutake 松茸
【まつたけ】
Japan’s most coveted mushrooms Along with truffles, morels, porcini and chanterelles, matsutake are among the most celebrated fungi in the world. No other fungus has had thousands of poems spanning centuries devoted to its existence. Revered and loved by the Japanese, this “champion of autumn flavours” is a welcomed harbinger of summer’s end and fall’s beginning—the season for eating. Matsutake, or “pine mushrooms,” are heavy and meaty wild mushrooms that can only be harvested in the first weeks of autumn. Wonderfully aromatic with a unique spiciness, the flavours dominate any dish they are cooked in. Despite having been part of Japanese cuisine for more than a thousand years, there are no known ways to cultivate this delicacy—meaning the only way to find some is to forage for wild ones, which is one reason for the hefty price tag. Hidden under trees on the forest floor, matsutake form a symbiotic relationship with the roots of certain tree species, with the Japanese Red Pine being the primary species under which you’ll find them in Japan. In other parts of the world, matsutake grow under other tree species, such as Douglas firs and Ponderosa Pinea. What’s more, each kind of tree will yield different flavours and characteristics in the mushrooms.
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Matsutake can range in price from anywhere between $5 per kilogram and $2,000 per kilogram, depending on the place and time of harvest and the grade of the mushroom. The most desirable mushrooms have unbroken caps and unexposed gills, which are the characteristics of younger matsutake. Once the caps open up, prices can drop by as much as a third. As harvests in Japan are getting scarcer each year, the most highly rated and toppriced variations are domestic matsutake—and it is not uncommon to see them go for a whopping $200 per mushroom! However, these days, tasting matsutake won’t necessarily mean breaking the bank: declining harvests and unmet demands in Japan began an exportation race in other parts of the world, and a saturated market for imported matsutake has been driving down prices. And while some people believe that the North American varieties are less aromatic than the Japanese matsutake, others say that you can’t tell the difference. Because of their strong aroma, just a little bit goes a long way when cooking with these powerful mushrooms. If you get your hands on some of these gems, make sure not to wash them, because this will take away much of the precious aroma and
Matsutake are harvested in China, Korea, and parts of Canada and the United States. These varieties are sold at a much lower price than the ones cultivated in Japan. The top-grade and most prized matsutake come in individual boxes and are popular wedding and business gifts. For fresh matsutake, check out Sanko Trading Co. in downtown Toronto, or try visiting your local Asian market. Just make sure to go while the mushrooms are in season.
flavours. Instead, scrape off a thin layer of the skin with a knife. Matsutake gohan (matsutake rice) is one of the most traditional ways to cook with matsutake, and the dish amply accentuates their clean and earthy aroma with a crisp and satisfying texture. Using fresh rice (shinmai) harvested around the same time as the mushrooms will give the texture another level of complexity. Simply add rice, dashi, a little bit of soy sauce and some matsutake into a rice cooker, then let it steam for about ten minutes after the rice is cooked before serving. Or, for the true mushroom lover, simply lightly sauté your matsutake in butter to get the full flavour experience.
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Drink up!
By Sheena Kirkbride Sake
Freshly picked 柚子の爽やかな香りと清々しい酸味。 土佐れいほくの恵みを味わう。
Yama Yuzu 山柚子
【やまゆず】
Japanese zest meets sake A historically famous sake brewery invents a new dessert liquor with flavours that transcend the imagination.
hat happens when you combine a uniquely Japanese fruit with Japanese sake? You get Yama Yuzu—a bright, refreshing and delicious beverage that tastes unlike anything you’ve ever tried.
W
The maker of Yama Yuzu is the highly respected sake brewery Tsukasabotan. Founded over four centuries ago, the family-run brewery is located in the magnificent Kochi Prefecture, which is on an island off of mainland Japan. Remotely tucked away from the hustle and bustle of cities and surrounded by some of the most impressive natural landscapes in the country, the brewery is ideally positioned to procure some of the world’s best natural ingredients.
While it may not seem obvious, the quality of the water used in the brewing process is one of the most important elements in good sake. Unsurprisingly, Tsukasabotan’s brewery is ideally located next to the roaring Niyodo River, which flows from the Shikoku Mountains to the Pacific Ocean and is often called “Japan’s most pristine river.” The soft water from this river adds a sweet character and aroma to all of the sakes produced here and is one of the sources of the brewery’s long-standing success. The rice that is used is also carefully selected through a stringent process. The yuzu fruit that is infused in the Yama Yuzu is no ordinary yuzu, either. Famously known for being challenging to cultivate, the yuzu in Yama Yuzu is grown and harvested by dedicated farmers at Tosa Reihoku, an agricultural co-operative in Kochi Prefecture. Yuzu trees thrive along the scenic Shimanto River, and ample amounts of the fruits’ juices are squeezed into Tsukasabotan’s legendary junmai sake to create a perfect balance of zest and rice wine. And only such fine ingredients are used in Yama Yuzu; there are no additives in this all-natural drink. Not only does the yuzu fruit add a whole new level of flavour and fragrance to the sake, it also packs in some nutritional benefits, such as triple the amount of vitamin C that’s in lemons, loads of
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Kochi Prefecture
Tosa Reihoku ߴݝ ʲࠤΕ͍΄͘ʳ This agricultural co-operative includes farming communities in five villages in the Kochi Prefecture. Committed to using environmentally friendly techniques and no pesticides, the farmers in this co-op famously deliver some of the most meticulously cultivated and selected produce in the country—with yuzu being one of their specialty goods.
calcium, potassium and citric acid. These characteristics contribute to improved digestion, clearer skin, less fatigue and lower blood pressure. Combine that with the beauty benefits of sake—such as the amino acids that give your hair a lustrous shine and add suppleness to your skin—and it’s clear that Yama Yuzu is a healthier and more beneficial alternative to many other alcoholic drinks. With a full flavour of yuzu and a crisp acidity, Yama Yuzu is great as a dessert drink that you can enjoy after a meal. It can also be a perfect accompaniment as a light refresher for Sunday brunch. Try it served chilled or on the rocks as an exciting new substitute for your weekend mimosa. Yama Yuzu is now available at the LCBO at a reasonable price of $21.95.
The art of sake A brewing master at Tsukasabotan once said, “Brewing sake is like raising a child. You can’t force the sake to accommodate you—you must accommodate the sake. When a baby cries, a mother gets up to feed or change it at all hours of the day. In the same way, [my love for brewing sake] is unconditional and unquestioning.”
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Featured destination
By Brent Borgundvaag Travel
郡上八幡、美濃と関。日本列島の真ん中で 心を見つめる旅に出よう
Gifu:
Gujo Hachiman, Mino & Seki on the Samurai Line
A journey along the Samurai Line is about letting your imagination open your eyes…. Visit historic samurai castle-towns on a local rail journey through the heart of Japan. 20
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Travel is place and imagination combined
Gifu ă€?ĺ˛?é˜œă€‘
!
T
ravel that sparks the imagination is often as much about the intangible as it is about the place. Exploring some of the smaller samurai castle-towns in Japan offers travellers experiences and insights not possible when visiting some of the larger cities, but smaller towns can be difďŹ cult to reach. Just 30 kilometres north of Nagoya, the Nagara River Railway (nicknamed the “Samurai Lineâ€?) offers travellers easy access to three such towns—two samurai castle-towns and one town renowned for producing the world’s best samurai swords. The Samurai Line starts at Mino Ota station, which connects to the JR Takayama Main Line, and winds its way leisurely northward along the famous and beautiful Nagara River through the heart of Japan’s central Gifu Prefecture. Although it may seem like the polar opposite of the futuristic bullet trains ying along the JR Tokaido Line between Tokyo and Shin-Osaka, a ride on the Samurai Line is just as unforgettable and will bring you up close and personal with a Japan that will steal your heart forever.
beautiful in all Japan. However, Gujo Hachiman is better known for hosting Gujo Odori, a summer Bon dance festival designated a SigniďŹ cant Intangible Cultural Folk Asset by the Japanese government. When Gujo Odori was founded several centuries ago, the original goal of the festival was to encourage the town’s citizens, regardless of social status, to come together and enjoy a relaxed atmosphere. This spirit persists today at a summer dance festival that now runs from mid-July until early September. Everyone is welcome, and every year over 300,000 people take up the open invitation to participate in what has become one of the three most important and accessible Bon dance festivals in Japan. The experience is not to be missed, especially on the four magical nights in August when thousands perform the ten traditional Gujo Odori dances from dusk until dawn.
Gujo Hachiman is a samurai castle-town with a mountain castle renowned for being the most
Mino is another must-visit samurai castle-town on the Samurai Line. It recently achieved UNES-
CO’s Intangible Cultural Heritage status for its 1,300-year-old tradition of producing washi, traditional Japanese paper made by hand. While Mino’s castle may no longer exist physically, its historic town centre is an exquisitely preserved example of Edo period castle-town architecture. Time your visit to coincide with the two-day Mino Washi “Akariâ€? Festival in mid-October, and the sight of the streets in the old town centre lit with gorgeous handcrafted washi lanterns will astound you. Seki is a shokunin machi, or craftsman town, with a 780-year history of producing some of the best steel and most sought-after samurai swords. It’s home to the Seki Kaji Denshokan, a samurai sword museum that’s a short walk from the town’s Samurai Line train station. Visit on January 2 and you can witness Uchizome-shiki, a ceremony celebrating the ďŹ rst forging of the year, when craftsmen wearing traditional white attire pound red-hot raw steel and begin making the ďŹ rst sword of the year. It’s a powerful and unforgettable experience complete with ames www.bentoboxmag.ca
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New experiences await on the Samurai Line
�駅镡犏】 Station Master Yukinojo’s top priority is Samurai Line passenger safety!
and sparks. Seki is now best known for producing high-quality knives prized by some of the most famous chefs around the world. Ordering a custommade knife with your name engraved on it, or choosing from a huge selection of premium handmade knives and scissors, is a memorable experience unique to a visit to this town. Marvellous sights, memorable experiences and more await travellers who venture into the heart of Japan and explore the historic castle-towns along the Samurai Line. Experience the ephemeral in surprising and unforgettable ways! Continues on page 24
é–˘ă Žĺˆ€é?›ć˛ť
Let historic castle-towns spark your imagination
In Gujo Hachiman, stay in a traditional ryokan and enjoy a room overlooking a former samurai garden dating back to the Edo period.
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People dancing in Gujo Odori often wear a traditional yukata and wooden geta, but jeans, T-shirts and running shoes are ďŹ ne, too!
Not quite ready for the 139.4-km Mino stage of the Tour of Japan? You’ll ďŹ nd many safe cycling roads along the Samurai Line.
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Samurai Line eats and treats
Kei-chan Lorem ipsum dolor sit amet, consectetur.
うなぎ U Unagi: i Th The secret’s t’ in the water
Co clean water from the Nagara River imparts a Cold, fresh, sparkling taste, making crispy grilled unagi fre (eel) a year-round favourite in Seki, Mino and (ee Gujo Hachiman. It’s deliciously different from the Gu steamed Tokyo version. Each restaurant typically has its own recipe for the sauce used to finish the dish and make the crisp, clean flavour “pop”!
Home-cooked goodness
B級グル
More home cooking than fine dining, kei-chan is a unique Gifu Prefecture favourite—ask anyone from elementary school kids to the elderly! A type of chicken stir-fry often cooked on an iron teppan, the ingredients can vary but always include locally raised free-range chicken, cabbage and assorted vegetables. The secret’s in the sauce made from locally brewed soy sauce and Gujo miso paste. Each restaurant and household has its own preferred combination of ingredients and, of course, any number of devoted fans. Loyalty to a favourite kei-chan chef should never be questioned or challenged!
おみやげ Souvenirs Finding and buying the perfect souvenir is a time-honoured rite considered a duty by some and an art form by others. However you feel about it, you will be spoiled with countless choices wherever you shop along the Samurai Line. The perfect souvenir ideally has a pedigree, connotes a sense of place and imparts a feeling that quietly reminds you—even years later—of your travels. We’ve selected two that we feel meet these essential criteria. Pick up one of these souvenirs to take home a piece of the Samurai Line.
Mino washi It’s traditional, lightweight and easy to pack, making it the perfect souvenir of your trip along the Samurai Line. You can also find it made into objects like paper fans, umbrellas and lanterns.
Handmade knife It will definitely need to be carefully packed in your checked luggage, but a handmade kitchen knife from Seki will last a lifetime, quietly reminding you of your trip with each meal you prepare.
Photos: From left to right, top to bottom | Page 20 courtesy of Gujo Hachiman Tourism Association | Page 21 courtesy of Mino City Tourism Association, Nagara River Railway, Gujo Hachiman Tourism Association Page 22 courtesy of Seki City Tourism Association, Nagara River Railway, Seki City Tourism Association, Yoshidaya Ryokan, Gujo Hachiman Travel Association, Mino City Tourism Association Page 24 courtesy of Minokin Restaurant, Gujo Hachiman Tourism Association, Mino City Tourism Association, Seki City Tourism Association
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メ
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Cultural curiosity
By M Crowson Only in Japan
In the mood for love Let your imagination run wild in a(n in)famous love hotel. SMからキティーちゃん、 お城に監獄…想像力が豊かすぎる日本のラブホテル事情。 for it. To top it off, you can often choose from a menu of costumes to spice up your evening. A love hotel is the ultimate box of chocolates, but with a handy picture guide to tell you what’s inside—so go ahead, try out that flavour you’ve considered but haven’t had the nerve to taste. Above and beyond the sexy setting, these rooms often offer luxurious extras like whirlpool baths, massage chairs, and karaoke and gaming systems.
From capsule hotels to traditional ryokan, no one can beat Japan’s accommodation game—but no place works as hard to meet your needs as the love hotel. Also called fashion or boutique hotels, love hotels are cheap and convenient, and rooms are available in two- to three-hour “rests,” which are priced on a sliding scale depending on the time of day. You can also purchase an overnight “stay,” but not until late—usually after 11 pm—a policy which allows the hotel to maximize the number of patrons and profits that slip through its doors. Privacy is paramount at these hotels, so don’t expect to see a smiling receptionist or a bellboy. Instead, high-tech hotels feature a menu of photographs for each room. Select a room by pressing any of the lighted images, then head over to the covered service window to collect your key. You and the receptionist won’t be able to see each other, ensuring that nobody knows who you are, or who you’re bringing along. This extra measure of anonymity is crucial not only for couples having secret affairs, but also for regular couples who frequent the rooms. Since space is in short supply in most
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Japanese homes, it can be hard to enjoy an intimate evening without worrying about what’s beyond the paper-thin shoji walls. Love hotels can be a haven for couples looking to let loose in a room of their own. Love hotels can also help revitalize a relationship that’s lost its spark, because these gems offer so much more than mere privacy. Lovers come to abandon themselves to outrageous fantasies in rooms fully equipped to meet their kinkiest needs. Want to try a little Hello Kitty S&M? Done. In the mood for naked bumper cars? Go
Love hotels can be just as crazy on the outside as on the inside. The hotels first took off in the late 1960s, spreading like wildfire with over-the-top designs and gaudy neon lights to suit the times. Among the most impressive are the giant Santa-covered Hotel Chapel Christmas, the Jurassic Parkthemed Hotel Jzauruss and the castle-shaped Hotel Meguro Emperor. If you’re feeling lowkey, make your way to one of the more recently built love hotels, which tend toward the sleek and modern. No matter which part of Japan you find yourself in, you can find a love hotel to set the mood for your exotic adventure.
Know the DOs and DON’Ts before you check in
LOVE HOTEL ETIQUETTE Ready to try out the Japanese no-tell motel? Learn the language of love so you don’t get caught with your pants down at your next kinky “rest.”
DON’T bring your brood.
DON’T get chummy with other guests.
While love hotels often allow more than two guests per room, this is no family affair.
Everyone wants privacy, and you’re here for bed-shaking, not networking.
DO indulge in fantasy.
Whip it good, or take it sweet and slow— your secrets are safe within these walls. Illustrations by Chieko Watanabe
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One-of-a-kind dining
By Jenny McKechnie Restaurant in Tokyo
こんな料理も缶詰に？！ 楽しくて美味しいカンソー（缶詰倉庫）の世界。
What’nser? for deinn up! Op
Mr. Kanso’s canned paradise At this unique restaurant, dinner is just the turn of a can opener away! Remember back in your younger years when you were so busy living life that you left the thought of cooking food to the kindly neighbour who took pity on you? If it wasn’t frozen or in a can, it wasn’t in your kitchen. Well, at this peculiarly themed restaurant, you can go back in time to
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when the only kitchen utensil you needed was a trusty can opener. Established in 2002, Mr. Kanso puts the spotlight on canned food, so pick up your tiniest fork and get ready to dig in! Born out of the notion that not all humans are made equal in terms of kitchen know-how, Mr. Kanso was created by a non-chef who wanted to own a restaurant. A complete lack of culinary skills was no deterrent when it was realized that canned food could provide an equally tasty option. Plus, canned goods are precooked, so why sweat over a hot stove all day when you can work your biceps with a few turns of a can? And with over 1,000 kinds of canned goods produced in Japan alone, the recipe options are seemingly endless. Have I made a strong enough case for
Omelette in a can Mr. Kanso’s original dashimaki— rolled omelette made with broth.
Good things in small packages Mabo tofu: Takoyaki Spicy Sìchuan aaa aaaaa goodness aaaaaa
Who needs dishes, anyway? Fast facts for eating à la carte … or rather, à la can:
Chicken ajillo
Mr. Kanso and its delightfully quirky theme yet? I’d say so! At this point, you may be World’s wondering, first canned “What could takoyaki! possibly be on the menu?” Well, forget about alphabet noodles in a can, because this is a whole other ball game. From dashimaki, a rolled omelette, to the deliciously doughy takoyaki, a ball-shaped snack commonly filled with diced octopus, the menu at Mr. Kanso covers all the bases. Beef patties, boiled miso chicken skin and yakitori, or chicken skewers, are just a few of the other options available to diners. On the go? Feel free to order takeout from Mr. Kanso. It’s a lot easier to store canned dashimaki in your luggage than it is in its non-canned form! Keeping with the theme, you can expect to wash down your meal with something from a can, of course. Japan is well known for its variety of canned beverages (both cold and hot), and now you can enjoy those same beverages while dining in this intriguing restaurant. For the more mature traveller, Mr. Kanso also offers an extensive
Braised pork belly and daikon
can-free drink menu. From a selection of whisky to Japan’s well-known liquor, shochu, the selection is sizable and the prices are reasonable. In terms of atmosphere and décor, Mr. Kanso is a casual hangout with modern industrial features. With canned goods at the forefront, it’s only natural to see the walls lined with the franchise’s popular offerings— and with new products introduced on a regular basis, the wall art doesn’t stay static for long. Furniture pieces such as industrial-sized cans—okay, barrels—reinforce the theme while providing a useful place to take a break from the day. With a number of locations throughout Japan and a flagship store in Osaka, Mr. Kanso is never far when you’re looking for a place to sit down with friends and chat over a cold can of beer while chomping on your tinned salad—and you can kampai (or “cheers!”) with multiple cans. So, if you’re looking for a unique restaurant experience coupled with shelves stocked with enough canned goods to keep a bomb shelter running for years, Mr. Kanso is it. If you’re a traveller looking to add to your list of quirky Japanese experiences, you’ll find that here, too!
Mr. Kanso has a diverse clientele, but has recently seen an increase in female diners and shoppers Not a chef? Not a problem! Japanese canned goods are known for their tastiness, so simply pop the lid and enjoy You could easily impress an unknowing friend with your take on (canned … but shhh!) miso mackerel Canned food has been used in Japan for over 140 years Craving some canned tuna? Speed up your search. Look for “sea chicken” on the label instead!
Mr. Kanso
Corporate shops and franchises are opening across Japan. The original location is in Osaka, and there are now 10 Mr. Kanso restaurants around the Tokyo area, with locations in Kanda, Asakura, Tamachi, Monzen-Nakamachi, Otyanomizu, Ueno-Okachimati, Nerima, Nakano, Kameido and Tamachi. www.cleanbrothers.net/kanso.html (Japanese language only) Open hours vary depending on the location.
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o t o g s ’ t e L
Ghibli Museum, Mitaka! ∼ 三鷹の森 ジブリ美術館 ∼
©Museo d’Arte Ghibli
Searching for a place where childhood fantasies like a library of treasures, a magical cat-bus and beautiful mosaics surround you, just as if you’ve been embraced by magic? If this sounds like your ideal place to be, make your next destination the Ghibli Museum, Mitaka!
Ghibli Museum, Mitaka, opened in 2001, was designed by famed Japanese animation director Hayao Miyazaki and is a dreamlike gathering place for his far-reaching fans. Just stepping inside will transport you to wonderland! The museum is like a beautiful maze, adorned with handcrafted stained glass that depicts Ghibli characters and colourful scenes. If you’re looking for animated film gold, you’ll find it here. Big or small, this museum offers something for everyone. Animation fans can check out exclusive behind-the-scenes material. Or try exploring the building’s stunning architecture, dynamic film exhibits, life-sized ‘cat-bus’ and robot-topped terrace. Just make sure to refuel at the café, and take a peek in the one-of-a-kind Ghibli shop!
How to buy tickets outside Japan The popular spot inside the Ghibli Museum
Straw Hat Café Organic food, warm ambience and a big pine tree Ghibli Museum’s Straw Hat Café has a welcoming atmosphere, from its cheerful orange exterior to the outdoor deck, where you can eat in the shade of a beautiful red pine tree. The café specializes in warm, authentic, family-style food, reminiscent of meals lovingly prepared at home. The menu options are simple, but all ingredients are sourced from organic farms, freshly picked and prepared with heart. Those dining in can try the jumbo fried pork cutlet sandwich and the strawberry shortcake, while the take-out options include nutritious hotdogs, fruitfilled sorbet and gelato, beer, barley tea and more. Immerse yourself into the world of Ghibli and savour the season’s best dishes at Straw Hat Café.
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Entrance to the Ghibli Museum, Mitaka is strictly by advance purchase of a reserved ticket which specifies the appointed date of the reservation. You can get reserved tickets at designated local travel agency counters in Hong Kong, Taiwan, Korea, North America, Europe and Australia. Method of purchase In addition to purchasing tickets at JTB International (Canada) Ltd., reservations can be made by telephone or email. *For details, please contact JTB International (Canada) Ltd. www.jtb.ca Type of ticket Reservation ticket (admission voucher) with designated admission date. *Reservation ticket will be issued by JTB.
Ticket prices (tax included) Adult (Age 19 and over) CAD $13.00 Youth (Age 13–18) CAD $ 9.50 Child (Age 7–12) CAD $ 5.00 Child (Age 4–6) CAD $ 1.50 *Children under 4 are admitted free of charge. *Transaction fee of CAD $5.00 + tax per ticket will be charged. Information Ghibli Museum, Mitaka Address: 1-1-83 Simorenjaku, Mitaka-shi, Tokyo, 181-0013 Website: www.ghibli-museum.jp How to get there? Take the JR Chuo Line to Mitaka Station. Approx. 20 min. from Shinjuku Station. From the Mitaka South Exit, approx. 15 min. walk along the Tamagawa Josui “Waterworks” to the museum. A community bus can be taken from Mitaka Station to the museum.
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Talking Japan in Toronto
By Amanda Taylor Interview
Joe Nishikaze
Canada’s pioneer of Japanese foods As the founder of Ocean Food Company, Joe Nishikaze has been a force in bringing Japanese foods to Canada—from imitation crab to gelato in traditionally Japanese flavours…. In 1980, Joe Nishikaze returned to Canada with a burning ambition. He’d just spent a year in Japan studying how to make kamaboko—a traditional Japanese fish sausage—and he wanted to sell it here. It did not go well. “Fish cakes were not so much acceptable,” he says. While he was able to sell to small Japanese supermarkets, he couldn’t take off in the mainstream. Despite numerous sampling demonstrations at chains like Loblaws and A&P, the Canadian palate just wasn’t ready for something as unique as kamaboko. But four years later, Nishikaze learned about the latest fad in California: kanikama, or imitation crab. He flew out to the U.S., learned how they were making kanikama and brought the manufacturing process back to Canada, making Ocean Food the first company in the country to sell imitation crab. Now the mainstream markets took 32
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notice. Business finally started to boom and by 1990, Ocean Food had gone international, supplying kanikama to companies in the U.S. Today, Ocean Food’s products can be found at places like Longo’s and Highland Farms, as well as Asian specialty food stores like T&T Supermarket. What exactly are kamaboko and kanikama? It all starts with surimi: a traditional Japanese fish paste made from ground fish and usually mixed with egg whites, salt, sugar and other Japanese seasonings like sake. That paste is used to create many different foods such as kamaboko, most famously depicted as a roll-shaped fish cake, and kanikama, sometimes known as crab sticks. Surimi foods can be used in anything from sushi to pasta. Low in fat and cholesterol, it can be a healthier alternative to a lot of other ready-toserve options like chicken nuggets or hamburger patties, though surimi has been criticized for
being high in sodium. But for budding sushi chefs, or for making crab cakes without the usual high price that goes with it, kanikama is your best bet. Ocean Food’s kamikama is fresh, sweet and soft in texture—not overly “fishy.” Check out their website for kanikama and kamaboko recipes like Fish Cake Stir Fry and Grilled Fish Cake with Butter Sauce.
Kamaboko: Low in cholesterol and trans fats “One of the benefits of being the only manufacturer of kanikama [in Canada] is that we can always make it fresh,” says Daniel Leung, manager at Ocean Food. Though they are a frozen and refrigerated food manufacturer, Leung says that at the heart of the company is a philosophy of eating clean. One of their selling points is that their products have few preservatives. At Ocean Food, a lot of effort goes into making sure everything is properly pasteurized and sterilized. They are HACCP (Hazards Analysis and Critical Control Points) registered and regulated by the FDA. “If a company is able to take care of those things, you don’t need a lot of preservatives,” says Leung. Ocean Food’s kanikama products are sold under four labels: Ocean Deli, Sushi Deli, Sea Deli and Neptune’s Treasure. Most notable is their Sushi Deli
line, which is refrigerated, not frozen, and has no preservatives, trans fats or MSG. Under their subsidiary JC Creative Foods, they also have a line of Japanese salad dressings and vinaigrettes in flavours like ginger and miso. When it comes to Japanese food innovations, Leung touts Nishikaze as something of a visionary. “I’d suggest something and Joe would say, ‘Oh, I tried that ten years ago,’” says Leung. So what’s next? The latest innovation to come out of Ocean Food is Fumi Ice, born from Nishikaze’s desire to create a nutrient-rich sea-kelp ice cream. Fumi Ice is a dairy-free and gluten-free gelato, great for vegans. It is made with non-GMO soybeans. Though the kelp flavour hasn’t come to pass, the company hasn’t given up hope. “Ten years ago, seaweed in ice cream would not be acceptable at all. Now there might be a chance,” says Leung. In the meantime, Fumi Ice is available in four unique flavours: strawberry mint, matcha green tea, double blend mango and roasted white sesame. The matcha green tea gelato is rich and delicious with no chemical aftertaste, while the double-blend mango is slightly tart and refreshing. Fumi Ice can be found at T&T Supermarket.
From imitation crab to Japanese gelato, Joe Nishikaze has made it one of his company’s mandates to constantly innovate, and he continues to bring original foods to the Canadian market. For more info on Joe Nishikaze, visit oceanfood.ca
Joe Nishikaze Joe Nishikaze was born in Wakayama, Japan. He migrated to Canada in 1969 and worked as a machinery engineer. In 1980 he founded Ocean Food Company, and he was the first to bring kanikama (surimi crab) to Canada. He currently lives in Toronto and is excitedly working on his next food innovation.
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Film focus
By James Heron Movie
An engrossing study of love’s painful truths Yukihiko Tsutsumi transforms an “un-filmable” novel into an emotionally sophisticated piece of entertainment—with a jaw-dropping twist you won’t see coming or soon forget.
&(/" "' ( Initiation Love (2015)
© 2015 KURUMI INUI / “INITIATION LOVE” FILM PARTNERS
Directed by Yukihiko Tsutsumi Starring Shota Matsuda, Atsuko Maeda, Fumino Kimura, Takahiro Miura and Noritake Kinashi Screenplay by Tete Inoue, based on the novel by Kurumi Inui A heartfelt, 1980s coming-of-age story of a young man navigating his responsibilities as an adult and his conflicted emotional attachments to two very different women.
I
nitiation Love opens with a warning to the audience: “The last five minutes of this film contain a big surprise. Please do not tell others and give away the ending!”
Kurumi Inui’s novel was a publishing phenomenon when it was first released in 2004: an off-kilter romance with a controversial twist in its final two lines that drove readers back to reread the book from a new perspective. The book was considered un-filmable until director Yukihiko Tsutsumi took up the challenge. The result is slick, crowd-pleasing entertainment that imaginatively transcends the standard love triangle model. The film is set in the 1980s and, like the cassette tapes of that decade, is divided into two sides— A and B. Side A takes us to Shizuoka City and introduces an awkward and overweight Yuki Suzuki. Invited as a filler on a konpa group date, he meets the pretty and disarmingly forthright Mayu (Atsuko Maeda). A gallant gesture on Yuki’s part piques Mayu’s interest and—in accordance with tested rom-com tradition—she pursues him. She nicknames him Takkun and mentors him on fashion, hair and etiquette; he pledges to get in shape and takes up running. At this point the film flips to Side B and we are presented with a completely 34
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transformed Takkun (Shota Matsuda), now fit, confident and handsome. (A slightly improbable metamorp h o s i s , b u t w e a re s t i l l i n rom-com mode!)
Atsuko Maeda leads a winning cast in a surprisingly affecting piece of pop cinema.
When Takkun is transferred to Tokyo, he pledges to return to Mayu regularly despite entering into the exhausting life of a company employee with its long hours and compulsory drinking parties. At one such party, Takkun catches the eye of coworker Miyako (Fumino Kimura), a sleek, sophisticated and slightly aloof beauty. Takkun soon finds his allegiance to Mayu tested as his visits to the countryside decrease in frequency. Miyako explains the idea of “initiation love”—a rite-of-passage romance which ultimately must be let go on the path to maturity. The two begin an affair and it is here that the film enters darker territory. Mayu becomes pregnant; Takkun is emotionally conflicted, desperate and shocked by his own cruelty. As things progress with Miyako, the wounded Mayu remains in his thoughts. Takkun is torn between the woman who made him who he is and the woman his new self wants.
Matsuda and Kimura make an appealing pair, but it is Maeda who owns and elevates the film. Her Mayu fascinates; lively, sweet and vulnerable but also disconcerting in her control and manipulation of Takkun in early scenes, she is central to our emotional investment in the film. If director Tsutsumi and screenwriter Tete Inoue are to be faulted, it would be for their too-heavy reliance on easy nostalgia: the nonstop 1980s J-pop soundtrack, while evocative to Japanese viewers, may sound trite to foreign audiences. Distracting too is the promise of “the big twist,” but I am happy to report that when the twist does arrive, it works nicely and the film is better for it. Movies are often tied up too neatly, leaving us to exit the cinema without much to mull over. Initiation Love will leave you thinking and talking—and likely wanting to watch it again. Initiation Love’s Canadian premiere is scheduled for the Toronto Reel Asian International Film Festival on November 12. www.reelasian.com
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What’s happening?
September 2015 Events the Montréal Botanical Garden (4101 Sherbrooke St. E., Montreal) | More info: espacepourlavie.ca/ en/botanical-garden > There are two Japanese exhibitions showing at the Montréal Botanical Garden this year. One is a photographic collection called “In the Heart of Japan” by Takashi Sato, a landscape photographer who has travelled Japan for over 20 years in order to capture the most beautiful scenes of rural Japan. The other is called “Hiroshima—When Art Speaks” and showcases drawings by survivors of the atomic bombing of Hiroshima as well as the artist Kenzo Kamei. Get a deep insight into Japan through these moving and intense exhibitions.
Courtesy of TIFF Photos: Yakuza Apocalypse (top) and Our Little Sister (Bottom)
Looking East: Western Artists and the Allure of Japan
Toronto International Film Festival The Toronto International Film Festival is celebrating its 40th anniversary and it’s bound to be one of the biggest events of the year. Film stars from all over the world will be walking the red carpets and an abundance of festivities will line the streets of downtown Toronto. As always, among the huge lineup of internationally acclaimed films presented will be a diverse selection of Japanese films. Some films to watch for are Hirokazu Kore-eda’s Our Little Sister starring Haruka Ayase and Masami Nagasawa, which was selected to compete for the Palme d’Or at the 2015 Cannes Film Festival, and Takashi Miike’s new cinematic mind-melter Yakuza Apocalypse starring Hayato Ichihara. Thursday, September 10–Sunday, September 20 | $25 Adult, $18 Youth, $21 Senior, $20 Rush (at the door only), plus various packages | Various locations across Toronto | More info: tiff.net
Exhibitions Camera Atomica Until Sunday, November 15 | $19.50 Adult, $16 Senior, $11 Youth/student, Free under five years old Art Gallery of Ontario (317 Dundas St. W., Toronto) More info: www.ago.net/camera-atomica > Photographs have played a crucial role in shaping perceptions of nuclear weapons and nuclear energy. The Art Gallery of Ontario is presenting Camera Atomica—guest-curated by writer, cura36
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tor and art historian John O’Brian—which is the first substantial exhibition of nuclear photography to encompass the entire postwar period from the bombings of Hiroshima and Nagasaki in 1945 to the triple meltdown at Fukushima Daiichi in 2011.
Japanese Exhibitions at the Montréal Botanical Garden Until Sunday, November 1 | $19.25 Adult, $17.75 Senior, $14.25 Student, $9.75 Youth, Free under four years old | Japanese Pavilion of
Until Sunday, September 27 | $18 Adult, $16 Senior, $10 Ages 18–30, $5 Ages 13–17, Free under 12 years old | Musée national des beaux-arts du Québec (National Battlefields Park, Québec City) More info: www.mnbaq.org > Set sail for Japan, fascinating land of the rising sun! Organized by the Museum of Fine Arts, Boston, this exhibition at the Musée national des beaux-arts du Québec explores the fruitful encounter between East and West from the late nineteenth century to the end of the Belle Époque through a presentation of ukiyo-e prints, or “images of the floating world,” and pieces of Japanese decorative art, in dialogue with paintings, prints and refined objects produced by renowned artists in Europe and the United States.
Film Montreal World Film Festival Until 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 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.
Reel Asian Film Festival Thursday, November 5–Sunday, November 15 Various location across Toronto and Richmond Hill More info: reelasian.com > The Reel Asian Film Festival, which is Canada’s largest Asian film festival that showcases contemporary Asian cinema from all over the world, is coming back this November for its 19th year. The ten exciting days of galas, screenings, forums, workshops and parties are aimed at fuelling the
Where Canadians can go to celebrate Japanese culture
growing appreciation of Asian cinema in Canada. This year’s festival will be held in Toronto and Richmond Hill and is set to include numerous Japanese films. The official programming announcement will be made in October so be sure to check our future issues for more Reel Asian news.
Wenders in Japan Tuesday, October 6, 6:30 pm, 9 pm | $10 per screening | TIFF Bell Lightbox (350 King St. W., Toronto) | More info: jftor.org > On the occasion of his 70th birthday, GOETHE FILMS and the Japan Foundation is presenting a six-part film series titled “Retrospective: Wenders in the Cities” showcasing the places that feature large in the oeuvre of Wim Wenders, who was presented with the Honorary Golden Bear at this year’s Berlinale. Among those will be films shot in Japan: Tokyo-Ga and Notebook on Cities and Clothes. In Tokyo-Ga, Wenders pays homage to legendary Japanese filmmaker Yasujio Ozu, best known for Tokyo Story. In Notebook on Cities and Clothes, Wim Wenders follows the Tokyo-based fashion designer Yohji Yamamoto, who in the early 1980s shocked and revolutionized the fashion world.
Performances 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.
Kiyoko Suizenji Enka Concert Saturday, November 7, 2 pm, 6 pm | $50 Floor seats and stadium rows A-G, $40 Stadium rows H-R | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: jccc.on.ca > Kiyoko Suizenji, one of the leading Enka singers in Japan, is coming to Toronto! Her career spans over 50 years and her joyful songs have cheered everybody’s hearts and minds. Her most popular song called “The March of 365 Steps” has encouraged many people with its positive lyrics and melody. Among many of her hit songs, “One Plus One” has been danced to at many festivals and is particularly famous among Japanese Canadians. She will be having a concert at the JCCC this November so come and enjoy this legendary voice.
DIR EN GREY Tour Friday, November 13, 7 pm | $38.25 The Opera House (735 Queen St. E., Toronto) More info: theoperahousetoronto.com > DIR EN GREY’s North American Tour “Never Free From the Awakening” will include Toronto as its final destination. DIR EN GREY have gained notoriety throughout Asia and, in more recent years, Europe and America due in part to their hardhitting sound, controversial lyrical content and Kyo’s diverse vocal range. While DIR EN GREY’s musical direction is rock at its core, since their formation in 1997, the band has experimented with a myriad of genres which makes them increasingly complicated to define.
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.
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.
Japanese Tea Seminar Tuesday, September 29, 7 pm–8:30 pm | $12.89 Camaraderie Artisan Market (2241 Dundas St. W., Toronto) | More info: momotea.co > The first instalment of Momo Tea’s monthly Japanese tea seminar will be held in September. You will learn about the steeping method, the different kinds of tea and how to properly whisk Matcha. It is also a great chance to taste premium Gyokuro, high-quality Sencha, Genmaicha, Hojicha and premium Matcha. Space is limited to 10 people.
Other Japan Foundation, Toronto is moving
Fan Expo Canada Thursday, September 3–Sunday, September 6 $25–169 | Metro Toronto Convention Centre (222 Bremner Blvd., Toronto) More info: fanexpocanada.com > 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/
After almost twenty years in the Colonnade Building, the Japan Foundation, Toronto will be moving to a new location in the Hudson’s Bay Centre at 2 Bloor St. E. In-house events, classes and activities will not be scheduled until mid to late October, when the new centre along with its library and gallery will become open to the public.
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n e b a r a Ky 今月のキャラ弁
ece One Pi
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
me the shape of so Cut the nori in s. rough drawing ent the rink, so to prev The nori will sh ce nori pla , ing nd m be cheese slices fro ll. we as se the chee on the back of er the rice aft p to on se Put the chee has cooled off.
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to feed. With shapes ranging from cute, simple faces to incredible likenesses of popular characters, there’s no end to the possibilities!
Panko-fried bacon, cheese and chicken breast sandwich, omelettes and broccoli.
Sweet-andsalty fried fish cakes and konjac root.
Today’s tip
Ready to jazz up your meal in the most adorable way? Put some fun in your lunch box with your own kyara-ben.
Rie Kamiyama
Place the cut nori (seaweed) over a slice of cheese. Colour in the mouth and straw hat’s ribbon with ketchup.
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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Back to school! In Japan, the school year is usually divided into three semesters. The second semester, beginning in September, features school events such as Sports Day (運動会, undoukai) and School Festivals (文化祭, bunkasai). Even adults anticipate the beginning of autumn as a time to talk about their summer and start new activities.
Intermediate Where did you go on vacation? 休みはどこに行きましたか? Yasumi wa doko ni ikimashita ka?
Beginner Everyone enjoys talking about their holidays. These are useful words to describe your vacation: fun (楽しい, tanoshii), relaxing (くつろいだ, くつろぐ, kutsuroi-da, kutsurogu), lively or exciting (刺激的 な, わくわくする), shigekiteki-na, wakuwaku-suru).
Playing sports is an integral part of the Japanese school experience. Many sports are written using katakana as the sport’s name + wo suru (を する), such as to play tennis (テニスをする, tenisu wo suru). Exceptions include baseball (野球, yakyu) and gymnastics (体操, taiso).
What sports teams are you going to join this year?
I’m looking for ____. Where are the best sales? ____ を探しています。 どこに行くと一番いいですか？ _____ wo sagashite imasu. Doko ni ikuto ichiban iidesu ka?
今年は何のスポーツチームに 入りますか? Kotoshi ha nanno supo-tsu chi-mu ni hairimasu ka?
Advanced One enjoyable aspect of the back-to-school season is the discounts that many stores offer. You can buy school supplies like pens (ペン, pen), pencils (鉛筆, enpitsu), calculators (電卓, dentaku), erasers (けし ゴム, keshigomu) and notebooks (ノート, no-to).
Compiled by Nina Lee. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | principal@tjls.ca
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Illustration by Reiko Ema
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Styling tips
By Jenny Wan Beauty
A spa for the tresses
Indulge yourself in a “facial for the scalp” with a relaxing Japanese-style head spa. A head spa provides a combination of hair care, scalp care and mental relaxation that promotes scalp health and helps to prevent hair loss.
Check
First, your hair is shampooed with 100 per cent plantbased Japanese products. Then a scented massage cream of your choice is applied, followed with a 15- to 20-minute massage on your scalp and neck to relieve tension. Afterwards, depending on your scalp’s condition, it may be treated again with essential oils. This helps to repair damaged hair by reconstructing the cuticle from within.
the res ult!
Hair stylist
Before
As part of your head spa, you’ll receive a before-and-after scalp analysis that shows you just how effective the treatment is. You’ll leave feeling refreshed and impressed by your hair’s new sheen and softness.
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Kame
Kame believes that a “healthy scalp is the secret to beautiful hair.” As an experienced hair stylist and head spa specialist, Kame promises customers a new sense of relaxation and well-being from their soothing head spa treatment.
Japan Beauty Images Salon | www.japanbeauty.ca After
75 Main St. N., Markham | TEL: 905-770-2900 "«i \Ê q À Ê£äÊ> qÈÊ« ÊUÊ->Ìq-Õ Ê££Ê> qÈÊ«
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Memoir ࡔ ࡕ ࠕ
By Shelley Suzuki that the benefits she mentioned would be enough to convince me to wear a uniform to work. When I started teaching in a Japanese middle school, I encountered European navy-inspired school uniforms called sailor fuku (for girls) and gakuran (for boys). Female students wear kneelength, pleated skirts with a collared blouse and a scarf or bow tied at the neck, while male students wear high-collared suits with elaborate buttons. Closest to the heart and believed to hold the emotions of school years, the second button is often gifted to a high school sweetheart after graduation.
Illustration by Chieko Watanabe
Uniformity and non-conformity From cubicles to classrooms, drab dress codes aren’t enough to bring anyone down. For as long as I can remember, the freedom to wear what I want has been important to me. I used to watch TV programs about schools with uniforms and I felt truly sorry for those students. They must have hated not being able to choose their own clothes … or so I thought. In Japan, almost all middle and high school students wear uniforms. Most businesses, including restaurants, bakeries, bookstores, department stores and government offices, also require their employees to wear uniforms. Banks often have uniforms too, but it’s usually just the female employees who are required to wear them.
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Watching the students come and go in their uniforms each day, I began to realize that they were consciously customizing their uniforms, if only ever so slightly. For example, they would adjust the length of their skirts or pants, wear patterned socks or bright, cool running shoes, or style their hair in creative ways. Boys bought their uniforms one or two sizes too big so that they could wear them baggy like hip-hop icons of the time, and girls wore loose leg warmers bunched up at the ankle. With subtle adjustments like these, the students found that they could fit in and stand out at the same time.
I worked for three weeks in a Japanese town hall before I started teaching. The only person in the office wearing a uniform was my female co-worker. She wore a white blouse, knee-length skirt and matching vest. She had the same training and education as her male colleagues, but unlike her, they were free to decide what they wore to work. I found it puzzling and unfair that only she was obligated to wear a uniform.
My perception of uniforms in the workplace and at school changed over time when I saw the economic benefits combined with freedom of expression. Uniforms ring professional and demand to be taken seriously, yet they still leave room for personal touches. Your choices may be limited, but your individuality can still shine through.
A week into the job, I took the opportunity to ask her how she felt about having to wear a uniform. To my surprise, she said that she didn’t mind it at all! She didn’t have to think about what to wear each morning, and she saved money because she didn’t have to buy new clothes very often. Her explanation made sense, but I still wasn’t convinced
SHELLEY SUZUKI is a long-time teacher of English as a Second Language in Canada and Japan. She currently runs an English school via Skype and is pursuing a teaching career, or whatever other interesting opportunities may come her way. She appeared on the Japanese TV show Okusama wa Gaikokujin (My Wife is a Foreigner). She hopes to become a children’s book writer and illustrator when she grows up.
[PR] Ryoji Ramen & Izakaya
Vol.7
Try it o
Ramen for soy sauce lovers
ut!
Experience the Okinawan rendition of shoyu ramen at Ryoji Ramen and Izakaya.
Japanese love soy sauce (or shoyu) and Okinawans are no exception! One of the primary ingredients used in Japanese and Okinawan cuisine, soy sauce makes its mark at Ryoji in the shoyu ramen, a standout dish on the restaurant’s menu. Made by chefs who specialize in Okinawan cuisine, Ryoji’s shoyu ramen has introduced a unique and delicious flavour to Toronto. The recipe originates from Okinawa, where Ryoji’s headquarters are located. Toppings are thoughtfully hand-picked by the head chef and prepared with care. Slices of herb-marinated chashu (braised pork), chopped scallions, menma (bamboo shoots) and a soft-boiled egg are piled into the bowl. At the centre, you’ll find arugula and a piece of narutomaki sitting on a bed of chopped cabbage. Two sheets of yakinori (roasted seaweed) are propped up against the edge of the bowl, perfect for soaking up the savoury broth.
Ryoji spends an equally great effort on every part of their ramen, including the creation of their dedicated soup base. Shoyu ramen features Ryoji’s signature soy sauce combined with a mix of chicken and pork broth (the ratio is about 2:8), plus a hint of radish and ginger. To top it all off, it is garnished with few drops of bonito oil and chicken oil. This fine-tuned recipe creates a perfect medley with
Side menu
the toppings and the whole-egg noodles: in each ramen dish, the smooth, aromatic broth, perfectly chewy noodles and dynamic toppings come together to create a burst of complementary textures and flavours. With summer coming to an end and the chilly fall weather approaching, you may find yourself craving heartier foods. It’s no wonder that the autumn season is commonly known as the “season of appetite” in Japan! Whether you are hungry for something flavourful and hearty or something to warm your body up from the dropping temperaRyoji’ss shoyu ramen will satisfy your needs. tures, Ryoji
Tofuyo
A superfood in 18th-century Okinawa, tofuyo uyo o its was popular among the aristocracy due to ied health benefits and flavour. Made from dried ted shimadofu (Okinawa tofu) that is marinated Okiin benikoji (red yeast rice) and Awamori (Okih in nawan sake), then fermented, tofuyo is rich protein and good bacteria.
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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Staff
TORONTO’S RAMEN PIONEER:
KINTON RAMEN Japanese-owned and -operated Kinton Ramen is leading the way in Toronto’s ramen revolution.
W
hile there’s some debate about ramen’s origins, there is no doubt that in Toronto ramen is here to stay. And I’m not talking about the Mr. Noodles that helped a lot of us survive university. I’m talking about the real deal, the kind you get at Kinton 2, the second ramen shop to open under the Kinton brand. When I arrived at Kinton 2, shouts of “irasshaimase!” erupted from the entire staff, including the cooks, who work in an open prep area— making you wonder if you haven’t just stepped into a backstreet Tokyo izakaya. In Japan, ramen recipes are like fingerprints, and each restaurant has its own unique recipe based on the traditional varieties: shio, shoyu, tonkotsu and miso. Kinton 2 had to make some adjust-
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ments with its ingredients, but the result remains authentic and delicious. And it hasn’t stopped there: Kinton 2 also offers authentic yakitori (chargrilled chicken skewers) in its upstairs dining area, along with assorted Japanese tapas. But on my visit, I was there to try the house specialty. With Kinton’s choose-your-own-adventure-style menu, diners can customize their ramen’s base, noodles and toppings. For the base, you’ll choose either the classic, full-bodied pork broth or Kinton’s own chicken broth—a savoury blend of Canadian chicken soup and its Japanese counterpart. Next, it’s your choice of ever-so-soft and juicy chicken breast or tender pork slices. The pork is lightly caramelized before serving, enhancing and sealing in its flavourful juices. After customizing the richness of your soup and thickness of your noodles, the last thing to decide on is your top-
Saa h lived in Tokyo from Sara 2010 to 2014, where she taught Eng w lish to cool business types. She also spent a lot of free time eating gyu don, shopping at Uniqlo and unsuccessfully l ning Japanese. Now lear living in T nto, she enjoys writ To Toro ing and annoy o ing her friends with stories that start with, “When I lived in Japan….”
pings. While I opted for the usual ramen toppings, like negi (or green onion), more adventurous diners can opt for the non-traditional, like jalapeño paste or Swiss cheese. And—as I found out on my visit—no matter which options you choose, the result is a bowl that’s mouthwateringly delicious. Kinton’s manager, Aki Urata, is a 20-year veteran of the ramen industry. He got his start on the streets of Kobe in 1995, helping to feed citizens of the quake-ravaged city from a sidewalk ramen cart, and he later spent seven years working in the Vancouver ramen scene. Now Mr. Urata is confident about the future of the Japanese food industry in Toronto—and with great restaurants like Kinton 2 leading the charge, that future is looking bright.
Kinton Ramen 2 668 Bloor St. W., Toronto | 416-551-8177 www.kintonramen.com | Open: Mon–Fri 12 pm–3 pm, xÊ« q£ÓÊ> ÊÊUÊ->Ìq-Õ Ê£ÓÊ« q£ÓÊ>
TouhenbokuX ★★★
Special Promotion
★★★
EAT And WIN
A Free Flight to Japan! Enjoy three bowls of any one of Touhenboku’s summer special cold noodles and receive one entry into the draw. The grand prize is a free flight to JAPAN! This special promotion will continue until the end of September. Only at For more information>
＠TouhenbokuRamen
Touhenboku Ramen
Soy Soy Sauce Sauce Maple Vinegar Maple Vinegar Ramen Ramen
Soy milk miso Ramen Ramen
Touhenboku Queen
Tomato Gazpacho Gazpacho Ramen Ramen
with garlic chili oil on the side
with fire roasted chashu pork
Vegetarian
Sweet and sour soy sauce, chilled ramen with a hint of sesame oil and an extra special garlic chili oil on the side will kick your taste buds.
Creamy soy milk and rich miso flavoured chilled ramen with vegetables and topped with fire-roasted chashu pork.
Refreshing tomato soup base, chilled ramen with popped wild rice and tomato gelée.
Queen location special
"Back to school" promotion
Touhenboku Ramen www.touhenboku.ca
Starting from August 20th, show your student card and you will receive"3 takoyaki" appetizer for free when you order 1 ramen ($10.50).
Queen & University 261 Queen St. W., Toronto | 416-596-8080 "«i \Ê q->ÌÊ££Ê> q£ÓÊ> ÊUÊ-Õ Ê££Ê> q£ä\ÎäÊ« www.bentoboxmag.ca
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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 September 30, 2015
5321 Yonge St., North York | 416-733-3725 www.hakatashoryuken.com | Open: Tues–Sun £ÓÊ« qÎÊ« ]ÊxÊ« q£ä\ÎäÊ« ÊUÊ ÊV Ãi`
Don Don Izakaya
Free Topping 10 % Discount *Please present this coupon upon ordering.
Expires September 30, 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 ££\ÎäÊ> q£ÓÊ> ÊUÊ À q->ÌÊ££\ÎäÊ> qÓÊ> Sun 11:30 am–10:30 pm
Japanese Seafood Restaurant
Crab Harbour
10% Discount *Please present this coupon upon ordering.
Expires September 30, 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.
SEPTEMBER 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 Rd, Unit 38, Richmond Hill | 905-731-5570 | www.crabharbour.ca Open: Mon–Sun 11:30 am –11 pm
46
*Only dinner time. Cash payment only. *No alcohol included. *Please present this coupon upon ordering.
www.bentoboxmag.ca
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«