100115 bentobox

Japanese Culture | Hot Spots | Products | Food

Oct. 2015

No.08 FREE www.bentoboxmag.ca

TEPPANYAKI TRICKS

Yamato offers up entertaining eats AN URBAN OASIS

Old meets new in futuristic Fukuoka DESIGNED FOR LIFE

MUJI’s innovative past and present

Feature

Japanese Tea See page 04

Steeped in a long history, these leaves are making a comeback

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Contents

October 2015 Vol. 08

Food

Featured

08 Style and substance

04 Japanese tea

Western and Japanese, performing arts and culinary arts, tradition and innovation —Toronto’s Yamato Japanese Restaurant has it all.

08

Travel

From sencha to matcha, Japanese tea is increasingly popular. Take a closer look at the delicious, nutritious drink that’s become the new favourite.

20 Featured destination: Fukuoka Sample the good life in Fukuoka City, Japan’s “gateway to Asia.”

10 Optimal skin care

16 The tea of samurai The world has gone crazy for matcha —and with these health benefits, it’s no mystery why.

18 Strictly sake Get a taste of Japan’s signature drink in its purest form.

44 Onigiri in a coffee shop Abokichi introduces the art of Japaninfluenced cuisine at its local neighbourhood café.

At Yamato, sushi is art ... and the food looks as good as it tastes

From avoiding irritation to fighting the effects of aging, we look at five products that will help anyone feel more beautiful in their own skin.

28 One-of-a-kind dining Leaving this theme restaurant off your list would be … criminal.

12 The history of MUJI

Culture

The popular lifestyle brand MUJI has launched an international design competition to celebrate 35 years in the business.

26 Only in Japan Slurp up a bowl of tonkotsu ramen in a booth of your own.

14 Tech spotlight 34 Hit the books

Canon’s PowerShot G3 X creates a whole new category of cameras.

A photographer’s mounting obsession leads to murder—but who’s really to blame?

32 Local events

36 Upcoming concert

Celebrate Japanese culture in your own backyard.

From math rock to mainstream pop, tricot shine on stage.

40 Beauty 38 Film focus

Warm up and wind down in a unique waterless sauna featuring a rare Japanese ore.

04

Unique animation tells the story of the beguiling daughter of one of Japan’s great artists.

42 Memoir

Explore the unique flavours, rich colours and distinct aromas of Japanese tea

Japan’s frugal shopper’s paradise also happens to be an unlikely tourist destination.

Join the conversation on Facebook and Twitter

EDITOR’S NOTE

Nina Hoeschele

facebook.com/bentoboxmag

Getting to the bottom of your teacup

twitter.com/bentoboxmag

What comes to mind when you think of green tea? You may just see it as that complimentary beverage at your favourite Japanese restaurant. But for this issue’s feature article (p. 04), we discovered that there’s much more to this traditional drink than you’d think. And, further along our path of tea discovery, we also checked out why matcha is such a popular variety (p. 16).

Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinator Nina Hoeschele

Taking food seriously is something we love to do—which is why we’re so impressed with the idea of the ramen booth (p. 26), an innovation in noodle concentration that hails from charming Fukuoka Prefecture (p. 20). In fact, we love food so much that we’d be willing to go to prison for it … that is, so long as that prison is called The Lockup (p. 28)! Not quite so committed? Then you might prefer to discover onigiri (p. 44), the perfect grab-and-go snack.

Writers Amanda Taylor, James Heron, Jenny McKechnie, Junko Mita, M Crowson, Momo Yoshida, Sheena Kirkbride, Shelley Suzuki, Steven Tanaka, Rondie Li, Yumi Nishio Designers Chiyako Mukai, Reiko Ema, Kohhei Kawamichi Web designer Hiroyuki Azuma

No matter how seriously you take your eating, we hope this issue helps you appreciate the things on your plate—and in your cup—just a little bit more.

Photographers Kazu Maruyama, Mari Otsuka Production assistants Michelle Trichilo, Yutaka Araki, Takeaki Suzuki, Noa Nomura Publisher Kazu Maruyama

Bento Box Communication Inc.

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OCTOBER 2015

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Feature

By Momo Yoshida

Japanese Tea ‫ ޣ‬ᣣᧄߩ߅⨥ ߪ޿߆߇㧩‫ޤ‬

From sencha to matcha, Japanese tea is increasingly popular. Take a closer look at the delicious, nutritious drink that’s become the new favourite.

The steeping method is very important for Japanese tea.

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Fresh, high-quality green tea appears a beautiful light green colour.

Green tea secrets: Carefully harvested and brewed to perfection After spending decades in the shadow of coffee culture, tea is enjoying a resurgence of popularity among Canadians. People have discovered that tea is much more than the generic orange pekoe from the grocery store.

Instead, high-quality loose tea from Asia has grabbed the spotlight with its superior quality and unique flavours. Even Starbucks has added tea to their menu: the Matcha Latte and Chai Latte proudly go toe-to-toe with their fancy coffee rivals as more people open their minds to the possibilities of tea.

This is nothing new in Japan, where people have been savouring tea for hundreds of years. In fact, tea is deeply ingrained in the Japanese culture. To help you fully appreciate your next cup, let’s take a look at what makes Japanese tea so special.

While there are many varieties to sample, including green tea, black tea, white tea and oolong tea, the leaves for each variety all come from the same plant, Camellia sinensis.

In other words, it’s the way these leaves are processed that transforms them into the many different flavours, colours and aromas you’ll find in a tea shop. p

year, as tea leaves are harvested on average three to four times per season. Shincha, or the first-picked tea, is Japan’s most sought-after brew. Tea made from these leaves has a rich, earthy flavour and high nutritional value that has been collected by the plant over the long winter. Tea leaves plucked in the later harvests are often bigger than the first pick, and the tea made from these leaves is less aromatic and contains less caffeine.

So, your Japanese tea has made its long journey from the ground to your kitchen … now what?

First off, it’s important to know that the ideal brewing procedure for green tea is a bit different than for the black tea you might be used to. Boiling hot water can actually kill green tea’s delicate aroma—instead, after you boil the water, pour it into teacups and let it sit for a while before pouring it back into the teapot.

many different health benefits. It can prevent disease, boost your immune system and even relax your mind.

Green tea is an excellent source of antioxidants and vitamins, including Vitamin C and E. It’s also rich in minerals, including magnesium, potassium and calcium. Finally, tea is the only plant that contains a unique amino acid called L-theanine, which stimulates alpha brain waves to relax the mind without causing drowsiness.

That’s why a sip of green tea is so soothing.

All these health benefits come packaged in a steaming cup of tea with a beautiful flavour, aroma and colour. No wonder green tea is taking the world by storm!

When storing your green tea, keep in mind that it should be kept away from air, heat, moisture and light. And freshness is important to the quality of the tea—so once you open the package, it’s recommended that you finish as quickly as possible. It would be a shame to waste good-quality sencha or gyokuro by letting it sit in your cabinet.

ea harvest begins in early The tea May. Farmers work around the clock ock at this time of

Do you still need a reason to try a cup? Not only is green tea delicious, but it offers you

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Exploring the tea regions of Japan

Kyoto Uji ‫ޣ‬੩ㇺቝᴦ‫ޤ‬

Shizuoka Kagoshima ‫ޣ‬㣮ఽፉ‫ޤ‬

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When you talk about Japanese green tea, the region it comes from is very important. Experts can tell where a tea is from based on its taste—and many Japanese people have their own preferences. (This usually has to do with the tea they sipped while growing up!)

Shizuoka is the largest tea-growing region in Japan. Close to 40 per cent of all sencha produced in Japan comes from this region. The second-

largest tea-growing region is Kagoshima, whose climate—warm air mixed with a cool bay breeze—is ideal for growing tea.

Finally, the historic city of Kyoto is famous for tea gardens that produce Japan’s most exclusive teas. Uji, located on Kyoto’s outskirts, is known for its premium-quality gyokuro, sencha and matcha.

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OCTOBER 2015

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Your guide to the different varieties of Japanese green tea :LY]PUN \UPX\L ÅH]V\YZ KPZ[PUJ[ HYVTHZ HUK YPJO JVSV\YZ

Sencha

Hojicha

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Hojicha is roasted green tea with a toasty flavour. The roasting process removes most of the caffeine. It’s an easy-drinking tea that’s perfect for between meals.

Sencha is Japan’s most popular green tea.

Leaves for sencha are grown in full sunlight, steamed, dried and kneaded, producing a deep, grassy aroma.

Genmaicha G ih

Gyokuro

Genmaicha is a blend of green tea made with genmai, or roasted brown rice, and is a popular daily drink in Japan. It has a mild, nutty flavour.

Gyokuro is the highest grade of Japanese tea.

Its leaves require around 20 days of shade before harvest. Gyokuro is high in caffeine and has a mellow, sweet flavour.

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Matcha ‫ޣ‬᛹ ⨥‫ޤ‬

Matcha is the traditional Japanese green tea powder. It is made from high-quality tencha (⏙⨥), which is grown the same way as gyokuro.

Much ado about matcha: A healthy, tasty boost There’s been a lot of talk about matcha lately.

This green tea powder has had some help into the spotlight recently thanks to the Westernstyle Matcha Latte, which has introduced it to caffeine aficionados everywhere.

So what’s the fascination? Not only does matcha taste good, but it offers some pretty powerful health benefits that make it a great alternative to that morning cup of coffee.

Rather than the usual tea leaves, which are steeped in water and then removed, matcha’s ground powder completely dissolves in water when it’s brewed. In other words, with matcha,

Pairing tea + dessert

you drink all of the healthy nutrients without leaving anything behind! Loaded with potent antioxidants, matcha helps detoxify your body and brings a number of added bonuses like enhancing your concentration, boosting your energy and helping you relax. As for the taste, high-quality matcha has a distinctive sweetness and a rich and creamy texture.

Matcha has long been a special drink: originally, it was used only for Japanese tea ceremonies.

Today, however, matcha has become popular on a more casual basis as a healthy everyday drink.

So go ahead and enjoy!

A calming cup of green tea is a great way to relax!

For ultimate comfort, pair it with a tasty treat.

Hojicha + Hojicha pudding

Genmaicha + Rice crackers

Sencha + Red bean sweets

A decadent duo! The sweet, mellow cream of the pudding goes amazingly well with the roasted flavour of hojicha.

For a more savoury pairing, nutty roasted genmaicha goes nicely with the toasted crunch of rice crackers.

Red bean sweets are a traditional confection from Japan. They match well with the slight bitterness of sencha.

*Hojicha pudding provided by mon K patisserie

Momo Yoshida is a serious tea lover and owner of the Momo Tea (www.momotea.co). She is a certified TAC TEA SOMMELIER ™/ SM professional since 2010. www.bentoboxmag.ca

OCTOBER 2015

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Best of Toronto

By Rondie Li Restaurant

Style and substance Western and Japanese, performing arts and culinary arts, tradition and innovation — Toronto’s Yamato Japanese Restaurant has it all.

Playing with your food Yamato’s teppanyaki tricks are fun to watch, but also produce tasty meals. Who knew an “onion volcano” could taste so good?

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Hungry for more? Let’s dig in!

Bold ginger flavour The ika sugata yaki gets a sweet kick and tender quality from the homemade ginger marinade.

Teppanyaki cuisine has been impressing diners with its original cooking method and aweinspiring tricks since its arrival in North America in the 1960s. Yamato, one of Toronto’s first teppanyaki restaurants, has refined the art of teppanyaki since opening in Yorkville in 1983.

Specializing in teppanyaki and sushi, Yamato is built to accommodate these two categories. The sushi area is bright and elegantly decorated with the sushi bar as its main focal point. The open-concept teppanyaki area features several teppanyaki grills and dramatic lighting to highlight the performances.

In a performance called Imperial, Chef Daren prepares vegetables (mushrooms, bell peppers, onions, zucchini and carrots), filet mignon, shrimp, and teriyaki chicken. He begins by skilfully building an onion tower and igniting it to create an “onion volcano.” Even if you’re familiar with teppanyaki tricks (or at least have watched them on YouTube), it’s always exciting to see it done in front of you, especially with Daren’s captivating precision and joy. And when the rest of the vegetables, g , meat and fish have all been cooked, the dish tastes even better than it looks.

Yamato’s sushi is equally impressive. The dragon roll, featuring tempura shrimp and eel surrounded by tobiko (fish roe) and topped with avocado, is a delightful mix of flavours and textures. The roll is seasoned with Yamato’s own homemade eel sauce and spicy mayo, further elevating its sophisticated and intricate flavours.

With its elegant atmosphere, mouth-watering cuisine and memorable performances, Yamato blends food and entertainment to create an absolute feast for the senses.

Top-notch ingredients Quality angus beef is seared to perfection under chef Daren’s capable hands.

Master Chef and Performer, Daren

Dazzling and delicious Sushi is art at Yamato, with rolls that look as beautiful and complex as they taste.

Daren studied culinary arts in the Philippines before working as a chef in Canada. Over the course of three years at Yamato, he has mastered his teppanyaki tricks.

A passionate and dedicated performer, Daren now showcases his skills to visitors from all over the world at Yamato. Making people happy is his biggest motivation to refine his talents and perform each night.

Yamato Japanese Restaurant yamatorestaurant.ca TEL: 416-927-0077 24 Bellair St., Toronto OPEN HOURS: Lunch: Mon–Fri 11:30 am–3 pm Sat–Sun 12 pm–3:30 pm, Dinner: Mon–Fri 5 pm– ££Ê« ÊUÊ->ÌÊ{Ê« q££Ê« ÊÉÊ-Õ Ê{Ê« q£äÊ«

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OCTOBER 2015

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Special lifestyle feature

Optimal skin care Feel beautiful in your own skin Water is at the heart of skin care products. MUJI’s products are formulated with ZWYPUN ^H[LY [OH[ OHZ ÄS[LYLK V]LY KLJHKLZ [OYV\NO SH`LYZ VM YVJR HUK granite in the caves of Mount Omine in Iwate Prefecture. The result is optimal pH-level water that works together with other natural ingredients through convenient product applicators to help give you glowing, healthy skin.

1

Sensitive Skin Care Series: Treat your delicate skin.

Stress, exposure to harsh UV rays and changes in the weather are all factors that can cause your skin to become sensitive, dry and itchy. MUJI’s hypoallergenic skin care products help minimize irritation and soften your skin, while ingredients like grapefruit seed and common purslane extract keep you moisturized. Travel sizes are available for those on the go.

Common purslane

Grapefruit seed

Foaming Face Wash: 220ml $11.50 | Oil Cleansing: 50ml $6.50, 200ml $14.50 Toning Water: 50ml $4.50, 200ml $10 | Moisturizing Milk: 50ml $4.50–$5.50, 200ml $10–$11.50 Moisturizing Cream: 50g $14.50

2

Spray/Pump Head:

Push easily and steadily.

MUJI’s spray head can be used with toning water bottles to easily apply the product as a mist, ensuring your skin stays moisturized.

Compact and convenient, you can keep products with the spray head attached in your purse, sports bag or travel bag. Hydrate your skin and quickly refresh your makeup anytime, anywhere.

A pump head is also available for moisturizing milk bottles. $3.50 each

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3

Anti-aging Skin Care Series: Reverse the signs of aging.

These anti-aging products contain ten types of natural plant-based ingredients and five kinds of moisturizing ingredients, including Lipidure, hyaluronic acid and water-soluble collagen. They help the skin to regenerate, maintain its elasticity and stay bright.

Moisturizing Face Wash: 100g $14.50 | Cleansing Gel Cream: 150g $20 Toning Water: 50ml $7.50, 200ml $24 | Moisturizing Milk: 50ml $7.50, 150ml $24

Apricot

Pomegranate

Lemon

Peach

Raspberry

Rose

Calendula

Chamomile

Lavender

Arnica

4

Face Sheet Mask:

Upgrade your daily skin care routine.

If you’re looking for a way to give your skin extra nutrition, give this sheet mask a try.

MUJI’s compressed sheet masks are made of pulp which is great at absorbing lotion.

Simply soak it with your favourite toning water, apply it to your face and enjoy the refreshing benefits.

5pcs $2, 20pcs $5.50

TIP Apply the mask evenly to your face and relax for 5–10 minutes.

5

Forming Net and Forming Net Ball

Whip up the perfect face wash.

The bubble-forming net and ball turn your normal face wash into a fluffy foam. Washing your face with soft, whipped bubbles minimizes stress on the skin, making it clear and smooth.

Forming Net for Face Wash: $1.75 Forming Net Ball: Small $2, Large $3

For more information

www.muji.com/ca

MUJI Atrium Atrium 20 Dundas St. W., C-03, Toronto | Tel. 416-591-2233 Store Hours: q À Ê£äÊ> q nÊ« ÊUÊ->ÌÊ£äÊ> qÇÊ« ÊUÊ-Õ Ê££Ê> qxÊ«

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OCTOBER 2015

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Origins and into the future

MUJI Original Posters This November, MUJI is opening up its highly anticipated second store in the heart of Mississauga. To celebrate its opening, two exhibitions will be held—MUJI Original Posters and MUJI Award: International Design Competition.

MUJI products were initially developed under the company brand Seiyu, a supermarket chain, in December 1980. The world was suffering from an economic downturn as a result of two oil crises, and consumers were becoming much more critical in examining the balance between quality and price, carefully selecting only the products that

suited their individual lifestyles. In 1989, MUJI parted with Seiyu and now more than 7,500 items are sold under the brand. At the company’s upcoming exhibition, visitors can look back at the company’s history and see how it became one of the leading houseware retailers in the world with its innovative product development concepts.

Looking back at MUJI’s history

Commitment to quality and value

1980

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“Lower Priced for a Reason�

The design concept of MUJI (Mujirushi Ryohin) is represented by its very name: no frills and excellence in quality. In 1980, the MUJI brand took its initial steps and was happily accepted by a great many customers.

1981 “Salmon— All Parts Edible�

MUJI’s basic principle is to provide high-quality products at lower prices.

This was achieved by avoiding the waste typical of existing products, such as unnecessary parts, over-decoration and excess packaging.

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Initially, 40 items were put on the market as MUJI products. On the packaging of these products, an explanation was provided as to why they were cheaper than other brand name products and how MUJI was able to offer them at such prices.

2000

2015

For 20 years, MUJI has been suggesting a natural and simple lifestyle to consumers.

A consistently minimalist approach enables the company to offer 4,000 highquality items at a great price point.

As of 2015, MUJI offers over 7,500 items and operates 401 stores in Japan and 301 internationally, some of which are MUJI restaurants (CafĂŠ & Meal MUJI). From snacks to dinner, simple clothing items to camping gear, MUJI supports your everyday life.

“Quality and Practicality�

“Over 7,500 Items�

New MUJI products by consumers MUJI launched an international design competition, asking people all over the world to envision the company and its product line in the future.

After all, everyday items can always be made more convenient with the help of innovative ideas.

First held in 2006, the competition was designed to challenge people worldwide to focus on creating a new vision of living with MUJI’s style. Simple but effective and now in its fourth edition, this year’s China-based exhibition will be travelling to several countries before finally arriving in Canada. Designers from 49 countries have submitted 4,824 ideas under the theme of “Long Lasting Design for Living.” Come and see the new and exciting ideas for improved lifestyles!

Shake things up with a fresh idea Jury’s prize

Jury’s prize

Lean on Me

Now, anyone can open the cap on this water bottle.

Cheol Woong Seo and Jae Hee Park (Korea)

Ducking indoors to escape the rain, we often do not know where to place a wet umbrella—but with this item, there’s no need to worry anymore! The tip of the umbrella contains a grippy silicon pad and is cut at the best angle to keep the umbrella stable while it rests against a wall. By making small changes to small parts, Seo and Park managed to make umbrellas Small more functional and easier to use.

changes lead to big results

Eliminating some “extras” produced more possibilities for the usage. This is the best part in this work. But there seems to be more room for consideration of color, material, and stability.

—Jury member, Liu Zhizhi, graphic designer

MUJI Exhibitions Friday, October 16th—Sunday, November 15th Square One Shopping Centre (100 City Centre Dr., Mississauga) “MUJI AWARD 04 in CHINA Exhibition with MUJI Poster Archive Exhibition” will be on display at the Square One event space in October, next to the anticipated second Canadian location, which opens in November.

Free admission

Luo Yuying (China)

Have you ever had a fight with a water bottle’s tiny plastic cap? Have you had to ask a total stranger to open your bottle for you? Round caps are hard to turn, but square caps make it easy to get leverage and twist. Easy to open, no matter what kind of fingers you have.

No need for help anymore

Opening one of the ever more ubiquitous water bottles is a challenge to many people, because the round shape with a cheaply made texture offers little resistance by locking the hand.

The simple design or a square cube with rounded corners solves the problem—and looks stunningly elegant.

—Jury member, Hartmut Esslinger, product designer

One MUJI Square ember opens in Nov

www.muji.com/ca

MUJI’s second Canadian location is set to be bigger than the first store in downtown Toronto, with food items and children’s clothing that will be sold for the first time in Canada.

More details of the Mississauga store are coming in the next issue, so stay tuned!

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OCTOBER 2015

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Tech spotlight

Canon’s PowerShot G3 X creates a whole new category of cameras This almighty device has everything you need You won’t believe what this point-and-shoot is capable of.

Both high-tech and tough, the Canon PowerShot G3 X is packed full of features that make it perfect for any adventure.

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( JVTWHJ[ JHTLYH [OH[ VɈLYZ P[ HSS 180 degrees for the perfect selfie or 45 degrees to capture overheard shots.

Canon’s first superzoom compact camera with a 1.0-type back-illuminated CMOS sensor delivers photos that are at a level that has never been achievable by compact cameras before. And it lets you share them with the world on the spot with built-in Wi-Fi capability.

The rugged companion

The versatile G3 X is the perfect companion for any occasion or adventure that your life might bring you. From seamless telephoto shooting to dynamic close-ups or action shots, you can capture the littlest details and every shade of any colour without ever having to change your lens.

25x Optical Zoom Lens

The longest zoom in its class, the powerful 25x zoom opens up a world of possibilities that you would have never thought possible with a point-and-shoot. You can snap everything from wide landscapes to dynamic close-ups without ever having to change your lens. The brand new f/2.9-5.6 lens prevents aberration and peripheral illumination loss over the whole telephoto range and captures everything in high image quality with a simple click, and you can easily add background blur with DSLR-level definition using your toolbox. The camera is also ideal for capturing action and delivers crisp and spectacular 1080p Full-HD video.

sensor collects more light in less time and helps to capture images with vibrant colours and details in any type of lighting condition. Regular cameras have sensors that are only a quarter of its size and capability, which means that this has superior image quality, produces less noise and has more of a dynamic range.

Shoot with style Simple, angular and esthetically pleasing, the G3 X is by itself a piece of art. The intuitive and userfriendly controls were painstakingly designed from the photographer’s perspective—meaning everything is within reach so that you are always ready to capture the perfect image.

The last thing you want to worry about when you’re outdoors capturing incredible images is your camera getting damaged by the elements.

Canon has worked to ease your mind of that worry, and the G3 X is dust- and water-resistant because of its impeccable body panel construction and rubber sealing. With a tough metal body and reliable weather sealing, you don’t have to buy additional and heavy protective equipment. This camera is ready to withstand pretty much anything, anywhere.

The G3 X showcases the best of modern technology, with excellent image quality, user-friendliness and high-tech features built into the camera, such as Wi-Fi, pairing to Android devices and creative filters. At this price point, you will not find anything else with this level of capability and versatility.

The bright 3.2-inch Multi-Angle capacitive touch panel LCD screen has a resolution of 1.62 million dots for crystal clear display and easy operation.

It can also be adjusted to various angles, up to

1.0-inch High-Sensitivity CMOS Sensor One of the biggest sensors in its class and one of the best features about this camera, the CMOS

Canon Canada Inc. 6390 Dixie Rd., Mississauga TEL: 905-795-1111 More info: www.canon.ca

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OCTOBER 2015

15

Flavour of the month

By Sheena Kirkbride Ingredient

茶葉の栄養を余すことなく詰め込んだ抹茶 爽やかな苦さと芳醇な香り。

A little

taste of matcha Matcha contains about 70 per cent of the caffeine contained in coffee, but the L-Theanine neutralizes the jittery effects of caffeine without reducing its mind-alerting abilities.

For those of you who don’t want to give up your morning cup of coffee, matcha is a great pick-me-up in the afternoon hours.

Matcha

In a Japanese tea ceremony, the offering of matcha is immediately preceded by the consumption of wagashi, or a Japanese confectionary, to strike a perfect balance on the palate.

抹茶

【まっちゃ】

The tea of samurai The world has gone crazy for matcha— and with these health benefits, it’s no mystery why.

No other tea has ever commanded so much esteem as matcha has in Japan. In fact, it was so respected in Japan during the 14th century that it was only allowed to be consumed by nobles and elites, such as the samurai and shoguns. What’s more, the entire art of the Japanese tea ceremony, which still persists today, was created around the presentation of matcha to guests. Now, matcha has transcended classes and borders and is available in everything from ice cream to frappés and even salad dressings. According to some sources, its mainstream popularity has multiplied by 250 in just the last two years.

Matcha is made from the same tea leaves (Camellia sinensis) as most teas you normally find, including black teas, green teas and oolong.

What distinguishes these teas is the way they are processed, and matcha is one of the most labourintensive and demanding to produce. Three weeks before harvest, the tea bushes are covered to create shade and slow down growth. This increases the amount of chlorophyll that’s produced, which in turn pumps out more amino acids—these are responsible for replacing the bitterness in the tea leaves with sweetness and umami. The tips of the 16

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tea leaves are then picked and dried before being stone-ground into a very fine green tea powder. It takes over an hour of stone grinding to produce just 40 grams!

Because the entire tea leaf is consumed, matcha is unrivalled in not only its rich flavour but also its health benefits. Approximately 60 times higher in antioxidants than spinach, matcha has been found to drastically improve the immune system and even prevent cancer according to some studies. It is also jam-packed with L-Theanine (about five times more than regular green tea), which is the amino acid that gives matcha the magical ability to make you calm and invigorated at the same time.

Since that translates to caffeine without the jitters, matcha makes a far superior alternative to coffee when you’re trying to be productive and focused.

Because of the labour-intensive process of making matcha, it tends to come with a pretty hefty price tag, so it’s important to pay attention to the matcha’s grade so that you don’t overpay needlessly.

Unless you are using it for a very formal occasion, like a Japanese tea ceremony, the lower grades are perfectly suitable for everyday drinking or cooking.

Originally brought from China by priests, monks consumed matcha in the morning to help them meditate.

Matcha blends are given poetic names by the tea masters at each tea farm, such as “The Past of the Cloud Gate” and “Sound of Mist.”

To prepare matcha the traditional way, you’ll need a bamboo whisk, a bamboo spoon and a bowl.

The whisking of the matcha powder in hot water takes a bit of practice before you can master the art of stirring up a creamy and foamy texture, but is well worth the effort if you want to appreciate matcha in its purest form.

If you want to get the benefits of matcha in other ways, you can make it your culinary secret weapon and put it in almost anything—because it is in powder form, it is incredibly versatile. You can mix some into your milk or cocktail, sprinkle it onto cold tofu or even bake it into your muffins.

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Drink up!

By Sheena Kirkbride Sake

フレッシュでフルーティな旨口。 絞りたての生原酒はさらりとした喉ごし。

Funaguchi Kikusui

ふなぐち きくすい Strictly sake Get a taste of Japan’s signature drink in its purest form.

ocated along the idyllic coast of the Sea of Japan in Niigata Prefecture, Kikusui’s award-winning brewery creates some of the finest sakes in the world. Kikusui was established in 1881 as a family business, and the family’s expert skills, techniques and recipes have been passed down for five generations. The respect and pure love for sake of each generation has brought the company into the upper echelon of sake breweries and cemented its name as of the most wellknown in world.

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Aluminum provides a shelter from the elements.

Not only does the aluminum can with its nostalgic design give the sake a unique presentation, it also has an important purpose. Putting the sake in a can was Kikusui’s solution to keeping the delicate characteristics of the raw sake intact and avoiding any damage by sunlight. The cans are filled to the top to ensure minimal air contact, further protecting the awardwinning product’s fragile nature.

The result is the pure, fresh taste you would expect to find on a tour of Kikusui’s brewery—but in the convenience of a can.

unique flavours that you can normally only taste at the source.

L

One of the keys to Kikusui’s success is its location in northern Niigata. The region’s abundant snowfall each year acts as a natural air purifier and creates an atmosphere that is virtually pollutant-free; in the spring, melted snow flows

Canned freshness

from the mountains into the rice paddies to deliver pristine, nourishing water. The result is the cultivation of rice that is among the best in Japan—and ideal for sake brewing.

A longtime favourite in Japan and the winner of the 2014 International Wine Challenge, Funaguchi Kikusui Ichiban Shibori is the first and original nama sake (raw or fresh sake), created over 40 years ago. Unpasteurized and undiluted, Kikusui’s nama sake delivers incredibly delicate and pure flavours that are difficult to find in typical pasteurized sakes. Normal sake is pasteurized twice during the brewing process, and the heating in pasteurization inevitably burns off a lot of the natural and fragile characteristics.

Because Funaguchi is never heated at high temperatures, you’re able to enjoy the delicate and

The freshness of Funaguchi is immediately palatable, with a strikingly fruity aroma and a distinct liveliness. Rich, full-bodied and full of umami, it is delicious chilled or on the rocks, and pairs nicely with otsumami (salty snacks). Because it’s unpasteurized, you can expect the flavour to age and change over time. Pop open a can after six months and you’ll find a compelling flavour similar to that of brandy; after a year, the taste takes the shape of a Chinese rice wine. But no matter when you choose to drink it, this nama sake is not to be taken lightly—at 19% abv, it’s one of the strongest sakes out there.

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Featured destination

By M Crowson Travel

見て良し、食べて良し、遊んで良し。 魅力 れる博多の街。

Fukuoka Put a twinkle in y your eye y Sample the good life in Fukuoka City, Japan’s “gateway to Asia.”

Try your luck with an omikuji (fortune telling paper) at Dazaifu Tenmangu. Tie your paper to a tree to make a good fortune come true—or to avoid a bad fortune.

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Fukuoka offers high culture and high-class shopping

Fukuoka ��岥】

F

ukuoka, the largest city on Japan’s southernmost island, has long been one of the country’s best-kept secrets. But the secret is ofďŹ cially out. Recently named among the world’s most livable cities by the international culture and design magazine Monocle, this urban oasis brings a surprising mix of old-world and new. Fukuoka is the perfect destination for a group getaway, with attractions aplenty for the shopaholic, the epicurean, the culture junkie and the underground music hound.

Situated at the northern tip of Kyushu, Fukuoka has a long history of exchange with continental Asia. Closer to Seoul than to Tokyo, the city’s distinct culture is a mix of international inuence stretching back to ancient times. Just 30 minutes from the city is Dazaifu, a town named for the diplomatic ofďŹ ce established there 1,300 years ago, which served as a crucial point of contact with China. The town is also home to Dazaifu Tenmangu, an expansive Shinto shrine complex dedicated to Sugawara no Michizane, a scholar who was exiled to the then-backwaters of Dazaifu after political struggles at court. After his tragic death he was deiďŹ ed as Tenjin, the god

of scholarship, and now history buffs head to Dazaifu annually to honour his memory.

After dipping your toe into Dazaifu’s ancient atmosphere, grab your techy, shop-happy friends and head straight into Fukuoka City to the Hakata Seaside Momochi, a sandy white beach surrounded by glittering urban architecture.

With restaurants, boardwalks and shopping on the pier, Momochi’s a popular date destination, but is just as good for families or groups on the hunt for fun. Just a skip away from the volleyball courts are other great sites, like the famous Fukuoka Tower and the nearby Robosquare, a complex dedicated to the display, sale and education of robot technology. Travellers can interact with a variety of robots, from entertaining Hello Kitty bots to baby seal therapy bots for the elderly.

Not far from the futuristic seaside spread is Ohori Park, beautifully designed around a pond featuring three islands, which are connected by a series of elegant bridges. While the park’s cur-

rent design is inspired by China’s famous West Lake, the name Ohori, which literally means “large moat,� is drawn from its feudal past as a protective barrier to Fukuoka Castle. Though the castle was torn down in the Meiji period, its remains can be found at the neighboring Maizuru Park, which contains the Fukuoka Art Museum. Or, for those who prefer sports to art, head over to the Hawks Town entertainment complex to see the Fukuoka Yahuoku! Dome, home of the city’s baseball team.

Travellers can follow up high culture with highclass shopping by heading to Tenjin, Kyushu’s busiest commercial area, with a stunning array of shopping, entertainment and gourmet food above and below ground. But the most iconic of Fukuoka sites may be the Nakasu Island yatai, a line of small, affordable food stalls with minimal seating, generally open from 6 pm until the wee hours of the morning. Once night falls, www.bentoboxmag.ca

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Entertainment for any type of traveller

Shotoku Mentaishi 【 ゆ る キャラ 】 Born and raised in Hakata, Shotoku Mentaishi knows all of Fukuoka’s hot spots.

He recommends a night of karaoke with friends! ©2012 Folcart CO.,LTD

hop a 100-yen bus from Tenjin Station to Nakasu and enjoy yakitori (chicken skewers) or tonkotsu (pork bone) ramen as the city glimmers in the surrounding waters. Do be sure to check the price of dishes before you sit down, then settle into a delicious meal and a gregarious atmosphere. The locals are known for their warmth and openness, and this intimate eating style tends to draw the hungry and the curious, be it from just around the corner or half a world away. Try capping off the evening with a taste of the underground music scene at one of Fukuoka’s iconic “live houses.”

Whatever entertainment you seek, this city has the goods to put a twinkle in your eye.

Continues on page 24

福岡市

ay Techno pl

©Chiyako Mukai

A bridge between the past and the future

The Canal City Hakata entertainment complex boasts 150 shops and a live theatre. Visit the fifth floor “ramen stadium” to get your fill of ramen.

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Enjoy earthy entertainment in Nakasu, a buzzing district with over 3,500 lively businesses and endless people-watching.

Fukuoka’s recently renamed Yahuoku! Dome had the nation’s first retractable roof. Let the stadium’s “Dome Queens” lead you on an official tour.

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Fukuoka’s eats and treats

Motsunabe

Eat/get gutsy

B級グル

メ

Lorem ipsum dolor sit amet, consectetur.

博多 ラーメン Heavenly munchies: Gyoza and ramen

No trip to Fukuoka would be complete without at least one bowl of Hakata’s rich, delicious tonkotsu (pork bone) ramen, accompanied by a side of hitokuchi-gyoza, a crispy, one-bite pot sticker that is to die for.

©Coutesy of Toundo

おみやげ Souvenirs Known for its Korean- and Chineseinfluenced cuisine, Fukuoka offers a seemingly endless array of interesting edible souvenirs, from the Monde Selection awardwinning Hakata Torimon, a small cake with a milky bean filling, to spicy Mentaiko, a side dish made of cod roe, which is often served locally with beer and rice. But Fukuoka’s at its best when these creative efforts preserve the fun, everyday artistic spirit of the Hakata people. That spirit can be found in the Niwaka Senbei and Hakata dolls, among many others.

Nabe is a popular hot pot dish that comes in many styles, including this regional specialty: motsunabe, which features pork or beef intestines.

The intestines are boiled in your choice of a soy sauce or miso soup base, along with an ample helping of cabbage and garlic chives. This nabe style has gained popularity with Japanese celebrities. Locals often add rice or noodles into the leftover soup, which makes for a filling meal in any season. While it might not sound like a meal you can stomach, if you’re brave enough to try it, do so here in Fukuoka, its culinary birthplace.

Niwaka senbei Take a bite out of tradition with the Niwaka Senbei, a rice cracker shaped like the masks worn by artists of the Hakata Niwaka, a comedic performance art practised at local festivals.

Hakata dolls The practice of making Hakata dolls began as a simple art among craftsmen in the 17th century.

The modern figurines are colourful, unglazed dolls that evoke a sense of traditional elegance.

All photos ©Fukuoka City unless otherwise noted

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presented by

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Cultural curiosity

By M Crowson Only in Japan

Hakata have me some ramen!

Slurp up a bowl of tonkotsu ramen in a booth of your own. 「替え玉おねがいしま∼す」。豚骨がガツンと染み渡る博多ラーメン。 ahead and select any available seat. The dark wood cubicles are situated in a row, with a simple stool at each station, and a curtain between you and the servers. If you didn’t specify your ingredients at the vending machine, you can “vote” for your favourite ingredients at your seat by circling your preferences on a sheet of paper. You can specify everything from fat content to the consistency of the noodles. Once you’ve finished, press the staff call button. A server will roll up the divider and collect your order quickly and quietly.

Japan offers a dizzying variety of ramen, each with its own regional spin, but one of the quirkiest eating experiences began in Fukuoka’s Hakata district, an area known for its tonkotsu ramen. Famous for being one of the nation’s top three ramen styles, tonkotsu uses pork bone to create a rich, creamy broth.

Into the broth goes a tangle of thin, fastboiling noodles, which were supposedly created to appease Hakata’s hangry kiddos. Of course, no ramen would be complete without a couple tasty pork slices—and Hakata residents also like to add other toppings, like green onion and bright red slivers of pickled ginger.

Ah, but flavour isn’t the only thing that distinguishes Hakata ramen from its regional cousins.

The district is also home to a peculiar solo eating experience, which isolates diners in tiny booths to cut out annoying distractions, like server interaction or superfluous conversations with friends. These booths look a lot like partitioned seating for examinations or ballot casting, which is why this style is often called “exam ramen” or “voting booth ramen.” Think of it as the opposite of the izakaya experience,

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which encourages guests to dive into many dishes with a raucous group of friends. Instead, “voting booth ramen” allows you to focus on the flavours of one particular dish, made to order according to your own specifications.

Here’s how it’s done. First, purchase a meal ticket from a vending machine in the hallway. Once you have your ticket, head inside to your next step: seat selection. In high-tech restaurants, you select your seat based on a large electronic grid indicating which seats are available. If there’s no grid, go

While you wait for your bowl to arrive, help yourself to your individual waterspout (which, sadly, does not double as a beer dispenser). When the food arrives, enjoy your meal in peace, with no sound in the restaurant except the symphony of slurping. If you finish your noodles before the broth, no worries—you can order kaedama, a second serving of noodles, for about 100 yen.

Voting booth style ramen is perfect for customers looking to quietly lose themselves in a bowl full of comfort food after a long and harried day working and commuting in tight spaces with limited privacy.

Make sure you know the ramen DOs and DON’Ts

HOW TO RAMEN-VOTE LIKE A PRO Maybe you’re already a ramen expert, having been overcome by “ramenia.” But if not, here are some tips to eat like a champ, especially when you’re on your own without a wingman.

DON’T leave your meal unfinished.

DO ask for an English menu.

Almost no ramen topping is unheard of—a shot of tequila, anyone?—so you’ll want to know what you’re in for.

An empty bowl signals a full belly and lets restaurant staff know that their customer is going home satisfied.

DO slurp your noodles.

Spray it, don’t say it! In Japan, slurping is both polite and practical: it cools the noodles and shows appreciation.

Illustrations by Chieko Watanabe

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One-of-a-kind dining

By Jenny McKechnie Restaurant in Tokyo

こんな監獄なら一度は収監されたい、恐怖と美食の絶叫レストラン。

A last meal at The Lockup Leaving this theme restaurant off your list would be … criminal.

Remember all of those times you jaywalked, drove over the speed limit or littered, but never got caught? If you’ve ever wondered about what might have happened had you been thrown in the clink, here’s your opportunity to find out. At The Lockup izakaya (a Japanese pub-style dining

establishment), diners are greeted at the doors with handcuffs and charges before being escorted by the prison warden to their new homes— eerie prison cells. So, pull together all of that knowledge you’ve gathered from binge-watching prison shows … you’re about to put it to use.

Although The Lockup has a few locations throughout Tokyo, you can be assured that whichever restaurant you end up at will supply a punishingly spooky atmosphere. Darkness, winding hallways, cold gusts of air and the chilling screams of fellow inmates all greet brave patrons, while also immediately putting them on edge. After being stopped by “prison staff” at the entrance, visitors can expect to be treated like criminals, housed in cells complete with

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r Mind yaonuners, tablenmmate i

Wine and dine behind bars

While in The Lockup, why not dish about prison?

slamming doors. The only difference? This food is worth the consequence! Just one piece of advice, should you decide to make the trip: bring company. Nobody likes to be in solitary.

The atmosphere and décor are not the only prisonthemed aspects at The Lockup. As you sip on your cocktail or take a bite out of your food, try not to be overly alarmed when the sirens start blaring. Throughout the day, a live-action show takes place right before your eyes. Be witness to a creepy prison break—but, word of warning: I would keep to my cell!

When it comes to price, remember, this is a theme restaurant, so you can expect to pay a bit more than you might at a regular izakaya. All guests are charged a cover of about $5.50 on top of the regular bill. And, although the menu prices are comparable to other theme restaurants, they are more than the average restaurant. Put simply, if you want to have a large, gelatinous, fake eyeball in your martini (mmm….), you’ll have to pay for it.

While on the topic of drinks, fun cocktails abound at The Lockup—and I’m not talking about jailhouse hooch. Both non-alcoholic and alcohol-infused options are available with prison-themed names and intriguing presentations—why not play scientist and try mixing your very own concoction from a number of test tubes? Or, sip your chosen beverage from what appears to be a surgical-grade syringe—yum!

And, while you’re enjoying your drink, spend some time perusing the menu. You will be pleasantly surprised by the number of choices, spanning from the pancake-like okonomiyaki, to curries, chicken dishes and even some dishes that are more common to us Canadians, like pizza and burgers. In this prison, the inmates are fed well! Plus, with all staff fully decked out to fit the prison scene, you’ll have non-stop entertainment whether you drop in for lunch, dinner or drinks. If you’re struggling to grasp the Japanese language, no need to stress: ask your guard for an English menu. Depending on behaviour, the guard may comply!

“All day” is prison lingo for a life sentence….

Yikes

Like all theme restaurants, The Lockup can be a busy place. If you’re planning to scratch this one off your list, best to make a reservation to not be disappointed. For the ease of the diner, all reservations can be made directly on the restaurant’s website. Failure to do so could result in punishment … or missing out on a fun experience!

TEL: 03-5728-7731 Grand Tokyo Bldg. B2F, 33-1 Udagawa-cho, Shibuya, Tokyo

The typical Japanese prison follows a diet made up of 1,500 calories per day for each prisoner “Jackrabbit parole” means a prison escape In 2012, Japan had its first prison escape in 20 years when a prisoner managed to scale two high walls

The Lockup

There are 16 locations across Japan, with six of them in and around Tokyo area. Addresses and opening hours are listed on their official website. www.lock-up.jp Shibuya location: Enter the building and look for the creepy stairs! Terror awaits!

OPEN HOURS Mon–Thu: 5 pm–1 am Fri: 5 pm–4 am Sat: 5 pm–5 am Sun: 5 pm–12 pm

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Dynamic Tokyo 1-Day Tour On this popular Tokyo tour, visitors can get a closer look at some of the city’s most celebrated sights. You will be accompanied by an English-speaking guide as you enjoy a full day of activities.

1 The tour will take you to four of Tokyo’s quintessential sightseeing spots: Tokyo Tower, the East Gardens of the Imperial Palace, Sumida River and Senso-ji Temple.

2 You will also have the chance to enjoy a cultural experience as you take part in a traditional Japanese tea ceremony.

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

PRICE

134

CAD $

©JTB Sunrise Tour

*Price is for the month of October 2015 *Price may fluctuate monthly based on exchange rate.

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 Imperial Palace Plaza Nijubashi Bridge

Pick-up Service

7:30

Gather at designated locations and board bus to Hamamatsucho Bus Terminal.

9:00

Hamamatsucho Bus Terminal

Admire the view of Nijubashi Bridge and the surrounding scenery at this national garden that was formerly a private garden of the royal family.

30

min

Senso-ji (Asakusa Kannon) & Shopping at Nakamise 40 Visit the oldest temple in Tokyo as well as Nakamise-dori, the street leading to the Senso-ji Temple.

min

The tour departs Hamamatsucho Bus Terminal to begin sightseeing.

Tokyo Tower Get a spectacular view of Metropolitan Tokyo from the observation deck.

40

min ©JNTO ©JNTO

Tea Ceremony Experience 35 The tea ceremony is a part of Japan’s traditional culture. Enjoy green tea and Japanese sweets.

min

Hinode Pier Board the Sumida River Cruise

Drive through Ginza See Tokyo’s dazzling luxury shopping area from the bus.

30 Cruise around modern-day Tokyo min and experience the atmosphere of Edo. 17:10

90 Japanese-style Lunch min

Tokyo Station (Marunouchi South Exit)

Azumabashi

The tour will end at Tokyo Station.

Please head to your next destination on your own.

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

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What’s happening?

October 2015 Events Get a deep insight into Japan through these moving and intense exhibitions.

Gardens of Light

Reel Asian Film Festival The Reel Asian Film Festival, Canada’s largest Asian film festival that showcases contemporary Asian cinema from all over the world, is returning this November for its 19th year.

These ten exciting days of galas, screenings, forums, workshops and parties are aimed at fuelling the 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. Director Randall Okita is this year’s Canadian Spotlight Artist and his five celebrated films will be screened together for the first time. The official programming announcement will be made in early October so be sure to check our future issues for more Reel Asian news.

Thursday, November 5–Sunday, November 15 | Various location across Toronto and Richmond Hill Galas and Centrepiece Presentation $15–20, Regular screenings $12 (Tickets will go on sale on Wednesday, October 8), Promo code available, see p.25 | More info: reelasian.com

Courtesy of Montreal Space for Life

Courtesy of Toronto Reel Asian International Film Festival

Until Sunday, November 1 | $19.25 Adult, $17.75 Senior, $14.25 Student, $9.75 Youth, Free under four years old | Japanese Pavilion of the Montreal Botanical Garden (4101 Sherbrooke St. E., Montreal) | More info: espacepourlavie.ca/en/ botanical-garden

>

In 2015, Montreal Space for Life is celebrating light. Light as a source of life for nature and of boundless inspiration for the artists who have worked with the Space for Life teams to create a colourful program of activities designed to awaken our senses and show us nature from a new angle. Watch as the Chinese and Japanese gardens are both illuminated at dusk, revealing nature’s many mysteries in a new light. The trees, waterfalls and stones suddenly seem to belong to another world.

Film Wenders in Japan

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, curator 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.

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Japanese Exhibitions Until Sunday, November 1 | $19.25 Adult, $17.75 Senior, $14.25 Student, $9.75 Youth, Free under four years old | Japanese Pavilion of the Montreal Botanical Garden (4101 Sherbrooke St. E., Montreal) | More info: espacepourlavie.ca/ en/botanical-garden > There are two Japanese exhibitions showing at the Montreal 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.

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 are 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.

Where Canadians can go to celebrate Japanese culture

Three Sisters

else. He struggles to find his own voice. Each episode focuses on an aspect of the everyday from the perspective of a cross-cultural traveller, such as travelling by bike and by train, riding elevators and making friends. Ogata employs impromptu costumes, makeshift wigs, animated tchotchkes and anything else he can get his hands on to re-enact his many adventures. The tone is witty and light-hearted, suitable for multicultural, educated, family audiences.

Thursday, October 29, 7 pm | $10 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: jccc.on.ca > This is a heartwarming and comical drama directed by Kiyoshi Sasabe, who won the award for best picture at the 28th Japan Academy Prize with Half a Confession. Three Sisters is a story of three sisters and their parents who run a Japanese confectionery store in Kagoshima, Kyushu, on the southwestern tip of Japan’s main islands. The parents’ store is struggling to stay in business and the daughters have had little luck in marriage—the eldest daughter returns home after her divorce, the second daughter is in the middle of divorce mediation, the youngest daughter’s engagement was called off. This film poses questions such as, ‘What is marriage?’ and ‘What is a happy family?’ Enjoy watching as they attempt to save the business and rebuild a happy family.

Performances One Ok Rock

Thursday, November 12 More info: yukatacowboy.com

>

The cross-cultural sketch comedy series “Yukata Cowboy,” about the Most Mistaken Man in the World, will launch online this fall. The series is inspired by the true fish-out-of-water mishaps of Japanese-American filmmaker Atsushi Ogata.

With a cowboy hat, Japanese “yukata” (casual summer garment) and rapid-fire tongue, Yukata Cowboy drifts across the U.S., Japan and Europe.

In each country, he tries to fit in, but the more he fits in, the more he is mistaken for someone

Photo by Phil Hughes © Globetrot Productions 2015

Web comedy series “Yukata Cowboy”

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.

Other International Friendship Aikido Seminar Saturday, October 3–Sunday, October 4 Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: canadianaikidofederation.ca > The Japanese Canadian Cultural Centre’s Aikikai is hosting an international Aikido seminar. Guest instructors include Katsuyuki Shimamoto Shihan, 8th Dan from Japan, and Osamu Obata Shihan, 7th Dan from Canada. Applications to the seminar are already closed but it is free to watch the demonstrations.

Cosme Proud Beauty Seminar Saturday, November 7, 11 am for Japanese, 3 pm for English | J-town (3160 Steeles Ave. E., Markham) | More info: 905-943-9248 (Japan Beauty Images Inc.) > Are you washing your face properly? This seminar will teach you the core of every skin care routine with Cosme Proud’s luxury soap created by Japanese soap specialists.

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Hit the books

By M Crowson Books

A deadly rabble of butterflies

More translated by

Allison Markin Powell:

Last Winter, We Parted

Schoolgirl by Osamu Dazai This classic novella portrays an eventful day in the life of a young schoolgirl.

The narrator’s playful language and modern insights, groundbreaking in 1939, remain fresh and accessible today.

by Fuminori Nakamura A photographer’s mounting obsession leads to murder —but who’s really to blame?

The Briefcase

by y Hiromi Kawakami

Author info

Fuminori Nakamura (中村 文則) is the recipient of NoirCon’s David L. Goodis Award, the Akutagawa Prize and the Oe Kenzaburo Prize. The Thief, his first novel to appear in English, was a finalist for the Los Angeles Times Book Prize.

Allison Markin Powell is a translator, editor and publishing consultant who maintains the translation database Japanese Literature in English. Her translation of Hiromi Kawakami’s The Briefcase was shortlisted for the 2012 Man Asian literary prize.

“It’s safe to say you killed them…. Isn’t that right?” asks a journalist in the first lines of Fuminori Nakamura’s complex crime thriller, Last Winter, We Parted. On assignment from his insistent editor, the unnamed journalist is interviewing Yudai Kiharazaka, a renowned photographer who sits on death row for the murder of two young women.

Before his conviction, Kiharazaka was best known for Butterflies, a mesmerizing photo of a pale figure engulfed by hundreds of butterflies in flight. An eccentric obsessed with capturing the true nature of things, Kiharazaka goes through a series of phases, fixating first on his own sister, then butterflies, then lifelike, human-sized dolls.

His obsession comes to a head when, stuck in an artistic rut, he sets two women on fire in order to catch their flaming bodies on film. He does so hoping to take the perfect photograph, a nightmarish ambition inspired by “Hell Screen,” a classic short story by Ryunosuke Akutagawa.

Yet as the journalist prepares to write his biography, Kiharazaka’s guilt becomes less clear, and everyone associated with the killer begins to seem culpable. Research only leads to more questions.

If Kiharazaka is guilty, why are there no photos of 34

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the women on fire? If he’s innocent, why doesn’t he contest his conviction? The writer’s inquiry is increasingly complicated as he becomes entangled with Akari, Kiharazaka’s mysterious sister, as well as a strange group that’s obsessed with creating imitations of their loved ones, living and dead. The journalist tries to back out when the job’s black shadows threaten to overwhelm him, only to discover that escape is impossible.

Throughout the novel, Nakamura name-checks two major sources of inspiration, Akutagawa’s “Hell Screen” and Truman Capote’s In Cold Blood.

The author’s interest in blurring the line between truth and fiction is reflected in all the narrative’s various threads. One theme that crops up repeatedly is the idea that an imitation can be more beautiful than the real thing, that true art can capture the essence of a person through distorted representation. Nakamura’s well-established interest in the battered psychology of criminal misfits also crops up in this novel, his third to appear in English. Fans of classic noir will enjoy translator Allison Markin Powell’s hard-boiled style, as well as Nakamura’s tough-guy narrators, who pair their tortured introspection with a stiff glass of whisky.

Female characters are fewer, however; there is Akari, the novel’s hyper-sexual femme fatale, who

One evening, 38-yearold Tsukiko meets an old high school teacher in a bar. Their chance meeting shifts as naturally as the seasons from fleeting acknowledgement into a deeply sentimental love affair.

is juxtaposed with the photographer’s first victim, Akiko Yoshimoto, a strong but kind woman who happens to be blind.

One of the novel’s most striking images is Kiharazaka’s famous photo, which might also serve as a metaphor for the whole reading experience.

A minor character tells us early on that a group of butterflies is called a “rabble,” a disorderly crowd of individuals that grows into an unsettling mob. Alone, each character is unremarkable, but when they swarm together they become something massive and conspiratorial. The narrative takes astonishing twists that are sometimes hard to follow, in part because of the novel’s format.

The chapters alternate between the journalist’s conventional narrative and a series of “archived materials,” ranging from letters written by Kiharazaka to Twitter posts from the second victim, Yuriko Kobayashi. The novel’s a short, quick read, perhaps too quick to take on such a twisted cast of characters in any depth. The women feel especially two-dimensional, in part because Nakamura sticks so closely to the masculine-driven noir playbook. Still, it’s an interesting read, and especially well suited to readers who like a story that keeps you guessing.

www.bentoboxmag.ca

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Let the music play

By Steven Tanaka Music

technical proficiency of Japanese bands such as ACIDMAN, Number Girl and Shiina Ringo / Tokyo Jihen as opposed to toe, Natsumen or LITE. And despite the ‘mathy’ elements, tricot’s music has great pop sensibility and does not stray far from mainstream rock.

On stage is where tricot really shine as a band.

Ikkyu, who performs barefoot, commands the stage with beauty and confidence, playing guitar and deftly switching vocal styles from whispers to emotional croons to spoken word to heartfelt screams. Kida a.k.a. ‘Motifour’ is a veritable dancing machine as she shreds on guitar with the utmost skill. She’s been known to dive into the crowd on occasion and continue playing guitar while crowd-surfing. Hiromi a.k.a. ‘hirohiro’ is cute as a button but steadfast in ripping through speedy basslines with clockwork precision. And support drummer Miyoko is absolutely beastly in pounding her kit into submission with intricate lines and fills.

It all adds up to rock and roll From math rock to mainstream pop, tricot shine on stage. tricot (pronounced tori-ko) are a female rock band from Kyoto known for playing intricate music with blistering power and uncanny precision.

Admirably, tricot don’t flaunt the female card by using sex appeal or by acting cute or ‘grrrl punk.’ Instead they let their music do the Photo by Ohagi talking and put on an absolutely ferocious live show that rivals that of almost any rock band in the world, male or female.

Functionally, tricot are a quartet, but the band was originally formed in 2010 by just three girls: Ikkyu Nakajima (vocals, guitar), Motoko Kida (lead guitar) and Hiromi Sagane (bass). Although Kazutaka Komaki became the official drummer 36

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in 2011, he and tricot parted ways last year and Miyoko Yamaguchi (ex-detroit7) currently drums in support.

What separates tricot from the vast majority of female bands is the complexity of their music. There is a lot of angular guitar phrasing with quick stop/ start transitions. The focal point of tricot’s music is Kida’s guitar melodies which follow the unusual intervals characteristic of progressive or ‘math rock.’

tricot have performed at every major music festival in Japan and have skyrocketed to success in the Japanese indie music scene. Every major label is salivating at the thought of signing tricot but the band proudly stays DIY (do it yourself) by recording and releasing music on their very own label, Bakuretsu Records.

Watching tricot perform is truly an awe-inspiring experience. They have a great sense of humour and love interacting with the crowd through games of call and response. Although tricot sound great on record, their studio albums don’t come close to capturing the hardcore ferocity and ebullient energy of their live shows.

In October tricot will be touring North America for the very first time. They stop by Toronto with a show at Lee’s Palace on October 17. tricot were recently named one of ‘Ten New Artists You Need To Know’ by Rolling Stone magazine. They are one of the best live bands in the world and should not be missed.

tricot with guests

Heyrocco and New Design Saturday, October 17, 9:00 pm *19+

The math rock community around the world has embraced tricot’s music even though tricot themselves aren’t familiar with the genre. The intricacy of tricot’s music is influenced by the

Ve n u e : Lee’s Palace (529 Bloor St. W., Toronto) Tickets: $12.50 Website: tricot.tv

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OCTOBER 2015

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Film focus

By James Heron Movie

Portrait of a young artist Keiichi Hara brings his astonishing and unique animation style to the story of the beguiling daughter of one of Japan’s great artists.

&(/" "' ( Miss Hokusai (2015) Directed by Keiichi Hara Voiced by An (Anne) Watanabe, Yutaka Matsushige, Gaku Hamada, Kengo Kora and Jun Miho Screenplay by Miho Maruo, based on the manga by Hinako Sugiura The untold story of Master Hokusai’s daughter O-Ei: a lively portrayal of a free-spirited, utterly outspoken and highly talented woman unfolds through the changing seasons.

© Production IG

A treat for anime buffs and Japanese culture fans alike

M

iss Hokusai is the story of O-Ei. She is the little-known daughter of famed ukiyo-e (woodblock print) artist Hokusai, creator of some of Japan’s most iconic and recognizable images, including The Great Wave Off the Coast of Kanagawa.

The film premiered at Montreal’s Fantasia International Film Festival in August and won three awards, including the Satoshi Kon Award for Best Animated Feature Film.

Miss Hokusai is based on the manga series Sarusuberi by artist and Edo period specialist Hinako Sugiura. Published between 1983 and 1987, the manga has gained cult status for its vivid portrayal of O-Ei. Her story has also been told in Canadian author Katherine Govier’s excellent novel, The Ghost Brush. This time it is director Keiichi Hara’s turn to assist in O-Ei’s rescue from obscurity.

The year is 1814 and we are introduced to Tetsuzo—Hokusai being his nom de plume—in his mid-fifties. Already successful, with clients all over Japan, he has little interest in money and the trappings of success. Cranky and contemptuous, he works tirelessly from his chaotic home studio, creating astonishing pieces of art—from a mas38

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sive sumi-e brush painting on a 180-square-metre-wide sheet of paper to a pair of sparrows painted on a single rice grain. The third of Hokusai’s four daughters, O-Ei (portrayed by Anne Watanabe, daughter of The Last Samurai’s Ken Watanabe) is an outspoken 23-year-old and the inheritor of her father’s artistic gifts and stubbornness. She shares his home and serves as his assistant, often completing or redoing works for him.

Miss Hokusai eschews any kind of linear narrative structure and instead presents a collection of sketches that delineate O-Ei’s early development as an artist and a woman. When we first meet O-Ei she is striding confidently across the teeming Ryogoku Bridge to the accompaniment of a modern electric guitar solo—which, it turns out, is an oddly appropriate soundtrack for this exceptional young woman. She is a captivating character: unsophisticated, naïve, petulant and fearless. Her lively eyes shine beneath a heavy brow inherited from her father and she speaks in buoyant cadences. In one scene, O-Ei and her father are called upon by a client experiencing freakish nightmares induced by one of the master’s paintings depicting hell. In another, O-Ei visits a prostitute in the pleasure quarters of Yoshiwara

in a quest to experience the sensuality that is missing in her “pillow pictures.” These sequences are clearly aimed at adult sensibilities; this is not children’s anime. O-Ei also has a soft side and the scenes in which she cares for her blind, semi-abandoned sister O-Nao are the most moving of the film.

The other star of the film is Hara’s animation.

Lacking the bright fluidity of Studio Ghibli’s work, he gives us instead a vividly textured visual and aural tapestry, rich in historical detail and witty allusions to Hokusai’s work. Working with chief animator Yoshimi Itazu and background artist Hiroshi Ohno, Hara creates a striking collision of traditional hand-drawn animation and computergenerated graphics.

Miss Hokusai is mature, unsentimental and startlingly beautiful. Lovers of traditional Japanese culture and anime fans alike will find much to enjoy.

Miss Hokusai’s Toronto premiere is scheduled for the Toronto Reel Asian International Film Festival in November. www.reelasian.com

G O Let's

llearn earn

N I H O N G O

easy JJapanese apanese

ul So beautif Ouch!

Introduce your friends to Canadian autumn!

Autumn (秋, aki) is Canada’s most beautiful season with its crisp weather and spectacularly colourful foliage (紅葉, kouyou). Take a day off and go on a road trip with family and friends!

Intermediate Let’s go to Muskoka!

When you’re on the road, service stations are your friend. Whether you want something to eat (食べ たい,tabe-tai) or drink (飲みたい,nomi-tai) or even to take a nap (寝たい,ne-tai), you can use the “tai” (たい) ending to ask for something you want.

The red maple leaves make the hill look like it’s on fire! 紅葉で真っ赤に染まった山は、 燃えているようですね。

ムスコカにいきましょう!

Muskoka ni ikimashou!

Would you like to take a bathroom break?

Kouyoude makkani somatta yama wa, moeteiruyou desu ne.

トイレ休憩したいですか？

Beginner This phrase is useful any time you want to go somewhere or do something—you can specify where you want to go with a location name plus “ni” (に). e.g., こうえんにいきましょう! (koen ni ikimashou/let’s go to the park!)

Advanced Toire kyuukei shi-tai desu ka?

Just like in Canada, viewing autumn leaves (紅葉狩り, momijigari, meaning: “hunting red leaves”) is a popular tradition in many parts of Japan. Do you like this better than cherry blossom viewing (花見, hanami) in the spring?

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

www.bentoboxmag.ca

Illustration by Reiko Ema

OCTOBER 2015

39

Styling tips

By Amanda Taylor Beauty

The rocky road to relaxation Warm up and wind down in a unique waterless sauna featuring a rare Japanese ore.

Bedrock bathing may not sound relaxing, but don’t let the name mislead you. Known in Japan as ganbanyoku, this popular practice involves resting on heated rocks to sweat out toxins.

Iyashi Bedrock Spa uses slabs of black silica—an ore so rare the Japanese have nicknamed it ‘the phantom ore.’ Black silica emits far infrared rays and negative ions which encourage skin to release sebum, leaving it silky smooth. And clients can expect to sweat out 300–700 calories in one session. “It’s the equivalent of a six-to-nine-mile run just by lying down for an hour,” says Norma Percy, co-owner at Iyashi.

Black silica also eases aches and pains and strengthens the immune system. Experience the healing benefits of ganbanyoku for yourself at Iyashi.

than More

na a sau

ilates and p a g o s y yoku i offer anban Iyash g ir e d rays s in th infrare r classe a f e up , wher amp rooms ions r e v ti ation. a eg toxific e d and n d n loss a weight

Iyashi Bedrock Spa | iyashibedrockspa.com 2662 Yonge St. 2nd Flr., Toronto | TEL: 416-488-7625 Open: Daily 9:30 am–9 pm (Wed & Fri open at 10 am)

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OCTOBER 2015

41

Memoir ࡔ ࡕ ࠕ

By Shelley Suzuki pressive; she managed to create a more livable, cosy environment while still being frugal.

If there is one thing that Japanese people love, it’s convenience—and 100 yen shops are full of knick-knacks begging to make your life easier and more enjoyable. From strainers and paddles to polish rice (a process necessary to improve the flavour!) to racks, stands and zippered bags that make doing laundry a breeze, chances are the day-to-day things you need can be found adorning the store shelves.

Illustration by Chieko Watanabe

More for your yen Japan’s 100 yen store is a frugal shopper’s paradise —and an unlikely tourist destination.

“You said ‘100 yen shop’ again, Mommy,” my daughter laughed.

It took me a year to quit referring to the dollar store as the 100 yen store. My children thought this was hilarious, perhaps in part because I spent way too much time in them!

Daiso is Japan’s largest 100 yen shop chain. With 2,500 stores across Japan and roughly 1,500 international locations, Daiso is hugely successful, in part due to its effort to create and import quality goods. Yes, we’re talking about a 100 yen (approximately one dollar) shop—but the idea is to get the most out of that 100 yen.

Browsing online, you’ll find numerous websites discussing how to integrate 100 yen shop products

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into your lifestyle. I’ve read magazine articles featuring Daiso’s cleaning products, beauty products and school supplies, and I’ve seen TV programs featuring the brand’s shelving units and closet organizers. My mother-in-law’s favourite product is an egg cooker that makes perfect sunny-side-up eggs without oil. In fact, she recently pulled out a whole list from her handbag and proceeded to go through the 100 yen products she thought most useful.

Speaking of TV programs, I recently watched a show about a popular entertainer who was given a glue gun, a drill, a small amount of cash and an empty apartment. She was tasked with making the apartment more comfortable and inviting.

Using 100 yen products she glued, drilled and decorated the apartment with towels, flowers and bits of patterned cloth. The results were im-

The bento section is my favourite. There, you’ll find hundreds of colourful paper cups, dividers and containers to help you mould your rice into adorable animal shapes, making your children’s and spouse’s lunches almost too cute to eat!

As a teacher, I spent a small fortune on glue, stickers, construction paper and prizes that I wouldn’t have been able to afford at regular prices. And with products like unique wall hangings and small patterned dishes, the 100 yen shop turned out to be the perfect place to shop for souvenirs before leaving Japan and returning to Canada. I made sure to stock up on novelties that can be hard to find in Western countries, such as face-blotting papers and calligraphy brushes.

If you find yourself in Japan someday, be sure to put the 100 yen shop on your list of tourist destinations. No matter what you’re looking for, you’ll have fun browsing the aisles full of rare and quirky items … and chances are you won’t leave empty-handed!

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.8

Meatless, fishless and delicious

Ryoji’s Vegetable Ramen provides a memorable twist on a traditional favourite.

What makes Ryoji special—other than being the only Okinawan restaurant in Toronto? The answer is a commitment to traditional values while fostering creative innovation in the kitchen. As a successful restaurant in business for nearly 20 years, Ryoji understands the need to accommodate a variety of dietary preferences, and it has been steadily building up its vegetarian options. Rather than offering up your average salad-like ramen or an uninspired assortment of vegetables, Ryoji showcases meatless,

fishless eating at its best with an Okinawan delicacy: Vegetable Ramen.

Although it carries a generic name, the dish is unique and memorable. Thoughtfully selected toppings set this bowl of ramen apart.

A mountain of pea shoots sits atop a bed of cabbage, surrounded by shiitake mushrooms, bell peppers and aromatic vegetables such as leeks, carrots

and celery, with deep-fried garlic sprinkled on top. Not only is this dish beautifully constructed, it also boasts an extra crunch and perfectly balances the texture of the noodle.

Ryoji’s Vegetable Ramen also uses a special noodle. Unlike the typical ramen noodle, which uses the whole egg, the noodle used in this dish contains only egg whites. This gives it a noticeably lighter texture and milder taste.

However, the most outstanding (and surprising) feature of the dish is the soup broth. Without pork, chicken and bonitos, it can be challenging to create a broth that tastes complete.

Thankfully, Ryoji has risen to the challenge and has proven that fishless and meatless doesn’t have to mean flavourless. Their shiitake-based soup broth has a well-rounded and complex flavour thanks to the inclusion of basil paste and hints of olive oil, paprika and black pepper.

When people think of vegetarian dishes, Japanese cuisine (and ramen!) may not come to mind, but Ryoji is proof that there are many options out there.

Ramen isn’t just traditional food; it can also be a blank canvas to showcase different flavours and styles. Ryoji created this high-quality vegetarian ramen because everyone deserves delicious food. No matter if you’re a vegetarian, looking to reduce your meat consumption or just looking for a memorable meal, Ryoji has something for you.

t! u o t i Try 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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h s & Fumtiionwsit rs Jesry ea cr Co-owne a lin their cu

Ha diffigeraen-mai makes ce in th all the ese onigir i!

Rondie Li

Staff

Onigiri in a coffee shop Abokichi introduces the art of Japan-influenced cuisine at its local neighbourhood café.

o

nko chishin (温 故 知 新 ), meaning “finding wisdom through the past,” is a proverb that has influenced Japanese culture for centuries. It’s about respecting tradition while exploring new possibilities, and Abokichi—a Japan-inspired casual food café—is a prime example of this philosophy.

At first glance, Abokichi is very much a traditional neighbourhood café. Exposed brick walls and shelves lined with books create a laid-back and cosy atmosphere. Sandwiches, salads, soup, juice, coffee and tea are listed on the chalkboard menu. But upon further inspection, you’ll notice onigiri on the countertop, mason jars of rice labelled with haiga-mai and bottles of homemade “okazu” (a savoury condiment made in-house from sesame oil, miso paste, fried onion and garlic and spices). This was a welcome surprise!

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First I tried the Nakame sandwich—shredded carrot and burdock root, arugula, aged cheddar and okazu on fresh multigrain panini. The sandwich is named after Nakameguro, the hip, eclectic Tokyo neighbourhood that co-owners Jess Mantell and Fumi Tsukamoto frequented while living in Japan.

With unexpected flavour combinations, contrasting textures and a spicy kick from the okazu, this sandwich lives up to its namesake. The standout ingredient was definitely Mantell and Tsukamoto’s creative okazu.

Next up was the onigiri. With a selection of vegan flavours as well as gluten-free options, Abokichi reinterprets this traditional staple by using mainly plant-based ingredients and haiga-mai (胚芽米).

Haiga-mai is a rice that is half-milled, meaning the outer bran layer is removed and the germ is left intact, therefore it is similar in flavour and texture

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.

to white rice but with nutritional benefits outweighing brown rice.

Abokichi takes onigiri seriously. There are different varieties offered each day and each one is handcrafted. I sampled three flavours: “Gomoku” (shiitake, burdock and carrot), “chili+kelp” and “ginger+shiso.” The rice was perfectly cooked with just the right amount of stickiness, and each flavour combination incorporated both classic and unique elements. As someone who has had their fair share of onigiri in their lifetime, I was thoroughly impressed.

It’s not easy to balance Japanese influences with Western ones, but Abokichi obviously understands and respects tradition while creating something new. It’s a perfectly delicious harmony.

Abokichi 258 Dupont St., Toronto | 416-513-1333 www.abokichi.com | Open: Mon–Fri 9 am–7 pm Sat–Sun 12 pm–5 pm

n e b a r a Ky 今月のキャラ弁

Pokemo

n

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

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

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

Teriyaki chicken, cucumbers mixed with ume-okaka-ae

For the Poke Ball, place cut nori (seaweed) over sliced cheese and use ketchup to add colour.

Today’s tip

by wraparacter’s shape Make each ch ile the rice wh ap wr c sti ping rice in pla d sliced on cut nori an is still hot. Stick at they th so ise na ayon cheese using m ri will no e th Be careful— won’t slip off. t, so wait until ho o to is e ric shrink if the little. it has cooled a

(pickled plum and bonito flake dressing),

omelette and broccoli

Boil an egg and use the yolk to colour Pikachu’s face. Design the ears, eyes, nose and mouth with cut nori.

Mix mentsuyu (soup base) in rice to colour Eevee’s face. Put a glimmer in the eyes using cut 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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OCTOBER 2015

45

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 October 31, 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 October 31, 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 October 31, 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.

OCTOBER 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

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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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