110116 bentobox

Japanese Culture | Hot Spots | Products | Food

Nov. 2016

No. 21 FREE www.bentoboxmag.ca RAMEN TIME, PARTY TIME

Unwind at Jinya Ramen Bar EXPLORING YAMAGUCHI

Descend into ethereal limestone caves

MAKE YOUR OWN

Sample the endless tasty options for this portable feast

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Contents

November 2016 No.21 1

Food

Featured

04 Onigiri

10 MUJI Yorkdale is now open

This delectable, convenient and nutritious food has officially landed in Toronto. Try it out or make your own!

08 Ramen time, party time!

The minimalist brand’s third Canadian location has arrived at Yorkdale Shopping Centre—along with all-new services.

28 Local events

Jinya Ramen Bar combines delicious food and a lively atmosphere for the ultimate ramen experience in Toronto.

12 Rooted in sweetness

Celebrate Japanese culture in your own backyard.

30 MUJI product picks Warm your loved ones’ hearts with these gift ideas! Cosy from head to toe, this month’s products are the ideal solution for chilly weather.

Not your usual yam: packed with nutrients and delicious in any dish, the Japanese sweet potato is perfect for fall.

14 Get into the spirit This snowy sake will hit the shelves just in time for the winter season.

38 Shaking up the traditional

04

Convenient on-the-go feast Convenient, feasting now comes in all kinds of shapes, colours and tasty flavours

Travel

Culture

18 Featured destination: Yamaguchi

22 Only in Japan

A Vancouver fusion favourite has made its way to Toronto, offering locals a unique spin on Japanese dining.

Head to a quirky kaiten-zushi restaurant near you and grab some high-class grub at affordable prices.

Discover the otherworldly beauty of Yamaguchi’s natural wonders and the storied past of its iconic cultural sites.

32 Exploring Japanese sports 24 One-of-a-kind dining

As Ichiro celebrates his 3,000th hit in Major League Baseball, we’re taking a look back at his exceptional career.

A café that makes it easy to fall in love with hedgehogs!

36 Memoir

38

After moving to Japan, one writer couldn’t help but notice that her pants kept getting tighter. What happened to “healthy Japanese cuisine”?

Italy meets Japan in this Bonsai Beef Carpaccio: succulent sliced beef topped with fresh greens

Join the conversation on Facebook and Twitter

EDITOR’S NOTE

Nina Hoeschele

facebook.com/bentoboxmag

Make this November a walk in the park Here at Bento Box, we’re always aiming to make your life easier—and Japan is overflowing with ways to do just that. For instance: have you ever wanted to eat in a restaurant without having to actually order and wait? You’re in luck, because kaiten-zushi—conveyor-belt-powered dining—is a real thing (p. 22). Or are you stressed out about where to find personalized gifts for the upcoming holiday season?

MUJI Yorkdale’s new services have that under control (p. 10).

twitter.com/bentoboxmag Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio Writers Amanda Plyley, Amanda Taylor, Ariel Litteljohn, D’arcy Mulligan, Jenny McKechnie, M Crowson, Kathleen O’Hagan, Rondie Li, Sarah Dickson, Sheena Kirkbride, Walter Muschenheim

And then there’s our feature topic: onigiri. You may have seen these popular rice balls before, but I’ll bet you didn’t know how many different varieties they come in. Not only can you pick them up for a quick bite here in Toronto, we’re also sharing how to make your own (p. 04). (Be warned, however: sometimes too much convenience comes at a cost! See p. 36 for one onigiri fan’s traumatic discovery.)

Designers Chiyako Mukai, Reiko Ema Illustrator Chieko Watanabe

Japanese calligrapher Kaori Sakamoto

Photographers Kazu Maruyama, Kazuki Watanabe Production assistants Alexandra Weaver, Kaori Sakamoto, Lisa Tower, Matthew Zhang, Masahiro Kimura

We hope your November is just as convenient as Ichiro’s (p. 32) latest hit!

Advertisement & marketing Maiko Kurotaki Publisher Kazu Maruyama

Bento Box Communication Inc.

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Feature

By Ariel Litteljohn

ĺȤၚȯɭɈჍăȤɅȨɤȜɦȭɦĻ Torontonians rejoice! Onigiri—the delectable, convenient and nutritious Japanese comfort food—has landed across the city. Here, we also guide you through making your own at home.

O

nigiri are a convenient and tasty snack or meal, as well as a comfort food that’s very popular in Japan.

These “rice balls” are often made with cooled white Japonica rice and a savoury filing or topping of your choice, though they’re also sometimes made with rice cooked together with an ingredient or seasoning (mixed rice), or just with plain salted rice. Though they are sometimes known as omusubi or nigirimeshi, onigiri is their most common name. The muchloved rice “balls” also come in a variety of

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shapes, from round balls to long cylinders to the more classic triangle.

Onigiri in Japan are as widespread as the sandwich is in Canada—you can find rice balls/ triangles/cylinders just about everywhere, from train stations to vending machines, convenience stores to supermarkets, and even in shops and restaurants that specialize in onigiri.

They are very neat to eat as well as being compact, making them an ideal snack or meal on the go. Popular onigiri “destinations” include

picnics, school lunches, the train, car or plane, bento boxes, parties—really, anywhere that a tasty, convenient bite is needed. And the filling options for onigiri are endless! Popular ingredients include umeboshi (pickled plum) and other pickled, chopped vegetables, salted salmon, kombu (kelp), tuna, shrimp or salmon with mayo, grilled tarako (salted roe), shrimp tempura, mixed chicken rice, and sekihan (sticky rice with red beans). To finish, onigiri are most often wrapped in nutritious nori (seaweed) and sprinkled with black sesame seeds.

How to make Onigiri ĺȤɅȨɤɈ੼ɤၫāࡊೣ၂Ļ

Ingredients

1. Wet your hands 2. Put filling in In order to minimize contamination (as rice is a prime target g for harmful bacteria), ), wash yyour hands thoroughly. hands and them with salt. ly y. Then, Th hen, en n, wet we et yo yyour our ur h an and nd dss a nd d ssprinkle prrin p nkl kle e th hem mw ith sa it salt ltt

3. Shape the rice

Make a “V” with your full hand and press the other hand gently on top. Carefully pat and rotate the rice until you get that perfect triangle shape.

Fill a cupped hand with a fistful of rice and then spoon in your chosen ingredient (such as umeboshi, pictured). ) Add more rice to cover up p the filling.

4.

Wrap with nori

Prepare the nori (seaweed): either rip it or cut it using scissors. Delicately wrap it around the rice. You may find it helpful to use a flat, hard surface. www.bentoboxmag.ca

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Onigiri

Umeboshi ĺ༳ࠍȱĻ

The umeboshi onigiri sees a whole pickled plum, smashed to remove the pit, placed either on top (as pictured) or crushed whole inside haigamai rice. The taste is a surprisingly pleasant, sour and salty delight. It’s also one of the most traditional onigiri fillings: the pickled plum kills bacteria, making the rice ball last longer.

Shiso ĺ૓೩Ļ

The shiso onigiri combines yukari (which is a mix of shiso, salt and sugar) with haigamai rice. The whole treat is then wrapped with fresh shiso leaf. Shiso, a relative of both basil and mint (who also happen to be cousins), lends a herbal and aromatic flavour to this interesting onigiri.

6 colourful

Sekihan ĺಘ྅Ļ Literally meaning “red rice,” the sekihan onigiri features the stickier mochi rice (as is traditional for this recipe), rather than the haigamai rice that was used for the rest of the recipes pictured here. Mochi rice is cooked together with azuki beans, lending the onigiri its red colouring. Sesame seeds and salt finish it off.

Special thanks to Abokichi 06

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Salmon Mayo ĺઈʶˀĻ The salmon mayo variety is simple, yet so tasty. Sometimes made with grilled fresh salmon, in this version, canned salmon is mixed together with a mayonnaise-based sauce and topped with fresh green onions. Generous servings of creamy salmon are used and the taste, even though it’s from a can, is fresh and satisfying.

Jess Mantell and Fumi Tsukamoto, co-owners of Abokichi, kindly lent us their expertise in assembling the onigiri for this feature. Located at 258 Dupont St., Abokichi sells onigiri as well as sandwiches, salads, hot beverages and a selection of specially curated foods. To complement their onigiri, Mantell created Okazu, a “crunchy-oil” condiment made with Japanese miso, chili and sesame oil (pictured in the centre of p. 04). Visit www.abokichi.com

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Endless options for a convenient bite

Gomoku ĺরᄆĻ

This onigiri combines sweet haigamai rice with shiitake mushrooms, burdock and carrot. The resulting flavour is a delicious dance of sweet and airy-light tastes. This saucy and ingredient-packed onigiri is a favourite for children’s lunches. It’s pictured here in what’s called a tawara-gata (straw rice bag) shape.

SoboroĺȷɖɧĻ

Finely ground, loose meat is cooked with a combination of soy sauce, mirin and sugar. Beef is the most traditional ingredient for this onigiri, though the chefs at Abokichi have perfected a delicious, healthful ground chicken option. Pictured, a generous topping of chicken sits atop a fresh mound of rice.

Rice Balls Unpacking your onigiri: Start with the rice

Making your own? Some rice-cooking tips

Ah, rice! The foundation for so much in Asian culture and food. Traditionally, onigiri are made using steam-cooked white Japonica rice: a broad classification of rice that refers to a number of short- and medium-grain varieties as well as the more glutinous “mochigome” (mochi) rice. There is also a variety of black Japonica rice that has a sweet and nutty flavour.

More recently, health-conscious chefs around the world have experimented with making onigiri using other, more healthful varieties of rice, and the results are indeed delicious. For the onigiri pictured in this feature, haigamai (haiga rice) was the base of choice. Haiga rice is a cross between white and brown rice—the rice is half-milled to remove only the outer bran layer, leaving the germ (haiga) intact.

The result is a tan-coloured rice that is both richer in flavour and healthier than white rice but not as hard as brown rice. At the Onigiri Society’s Gyu stand in Harajuku, Tokyo, brown rice onigiri are offered as well as traditional white-rice options. Brown rice has a nuttier, richer flavour than white rice, is high in fibre and also helps to keep your body’s blood sugar levels in check.

There is no one way to cook rice for onigiri; steaming and boiling both work. Or employ the assistance of a rice cooker, if you have one—especially for large batches. If you are making onigiri at home and cannot find any Japonica rice in your pantry, it is acceptable to substitute Italian medium-grain rice such as vialone, commonly used to make risotto.

Vialone is the rice closest in taste and texture to the Japanese short-grain rice.

THE ONIGIRI SOCIETY Celebrating everything onigiri

Don’t leave hygiene off your prep list In Japan, there is a saying that people prefer the taste of their own mother’s onigiri, and apparently there is some truth to this sentiment, as each onigiri supposedly takes on the unique taste of the maker’s hands. This ability for rice to absorb such “personal individual qualities” is why a thorough hand-washing before making onigiri is highly recommended!

Alternatively, some chefs employ good old saran wrap as their bacterial safeguard when making onigiri.

The Onigiri Society in Japan opened their first shop specializing in onigiri on September 30, 2016.

The gourmet rice ball stand, Gyu, is located on the second floor of the Laforet Department Store in the trendy Harajuku shopping district of Tokyo.

On the menu are both traditional (i.e., salmon and umeboshi) and modern, creative twists on onigiri, such as coriander and matcha options. Standard onigiri made with white rice as well as onigiri made with the more healthful brown rice are both on the menu. Also offered are “onigiri petit” for that perfect bite-sized snack, and house-made miso soup and pickled vegetables.

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Best o Best off T Toronto oronto

By R By Rondie ondie L Lii Restaurant

Shimmering sake Served in masu (枡), a traditional measuring tool for rice. This sake is also known as Shitamizake (したみ酒), the glistening wine.

Ramen time, party time!

Jinya Ramen Bar combines delicious food, reasonable prices and a lively atmosphere for the ultimate ramen experience in Toronto.

Hungry for more? Let’s dig in!

Ramen & gyoza combo Get the best of both worlds: add four pieces of pork gyoza and a baby leaf salad to your ramen meal.

Starting in California in 2010, Tomonari Takahashi set out to bring the world of ramen to North America. Inspired by his father, a successful restaurateur in Japan, Takahashi knew that delicious food, reasonable prices and a relaxed, lively setting would be the key to running a successful ramen bar. Now with over 15 Jinya locations in North America, it’s clear that Takahashi has the right idea. And lucky for us, one of those branches happens to be in Toronto!

Located at the corner of Carlton and Church streets, and run by Vancouver Jinya veteran Allen Yu, Jinya Ramen Bar is a hip, yet comfortable spot to enjoy mouth-watering food and drinks with friends. Its lively atmosphere is what

How do you like your ramen?

Spice it up or tone it down with a choice of ordering it mild, hot or very hot with every bowl.

truly distinguishes Jinya from your typical ramen eatery: pumped with music and offering local beers on tap, Jinya puts the “bar” in ramen bar—making it the perfect spot for a fun night out. The menu truly has something for everyone—including traditional ramen, tapas and vegan options. The Spicy Chicken Ramen is one of Jinya’s best-selling dishes, and it’s easy to see why. Slowly roasted to bring out the flavour, then fully cooled down to preserve its tenderness, the chicken is perfectly succulent. Deeply flavoured chicken broth takes five hours to prepare and is simmered with a dash of chili paste.

New special menu items are added every two months, so there’s always something new and exciting to try. Grab some friends, enjoy a beer and say “cheers!” to a delicious experience.

Perfect side dish A must-try item, the pork gyoza are handcrafted and expertly seared.

Manager Allen Yu

Check it out!

The interior is hip and modern, with mixed seating and an open-concept kitchen. Come relax in the bar and enjoy some delicious food!

Allen Yu knows his food d om and drinks. Originally from Taiwan, Yu worked at a ro Japanese-style beer bistro and learned all about how to create the perfect experience using food and drink.

After moving to BC and ouver working at Jinya’s Vancouver branch, he came to Toronto onto mbito spread the joy and ambience of Jinya.

Jinya Ramen Bar jinya-ramenbar.com TEL: 647-748-8988 399 Church St., Toronto OPEN: Daily 11 am–11 pm

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New location, new services MUJI’s third Canadian location has arrived at the Yorkdale Shopping Centre! From its beginnings in 1980, MUJI has become a quintessential part of life in Japan as a maker of high-quality, simple and stunning everyday products, and that reputation is spreading across the world.

MUJI Y is now

*\JRVV *SVJR A modern redesign of the classic cuckoo clock. A cute little birdie pops out to tell you the time in pleasant tones sounding from individually handcrafted bellows.

Small: $89, Large: $109 (Brick Red, Brown, White)

Stylish simplicity

(JHJPH )V^SZ ( J Stro Strong and durable, these acac acacia bowls have lovely ribbons of colour in the natural grain. i Perfect for preparing or serving food.

13 cm–30 cm: $4.50–$35

4\S[PSH`LY :[H[PVULY` /VSKLY Simple yet stylish, this is the perfect thing to keep your desk decluttered and organized.

2 Drawers: Small: $19, Large: $25 2 Drawers with Lid: Small: $19, Large: $25 3 Drawers: $39, 5 Drawers: $49

(YVTH +PɈ\ZLY

,ZZLU[PHS 6PSZ

This is the ultimate aroma diffuser for those who are looking for something functional and stylish. The soft and moody light complements the aromas.

Regular: $89, Large: $129

MUJI’s essential oils come from top-quality ingredients and are blended just perfectly to bring the most delightful fragrances into your space.

10 ml: $16.50

New Embroidery Service Add a personal touch to your items— There is a brand new embroidery station at the Yorkdale location, which gives you the option to have any of your MUJI merchandise embroidered right on the spot. For as little as $3, you can personalize your MUJI shirt, handkerchief, slippers and much more.

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Step 1

Step 2

Step 3

Step 4

Choose your product

Choose your design

Choose the area

Process your order

Pick what you want to have embroidered from the store. Keep in mind that there are certain things that cannot be embroidered, such as knitwear and socks.

Choose from a vast range of embroidery designs in MUJI’s sample booklet, including graphics and letters that range from $3 to $10 each.

Specify where you want your stitch to be made. The embroidery expert can give you a little guidance if you’re not sure.

Pay for your embroidery at the cash register and wait for your name to be called to pick up your very own personalized MUJI product.

Just in time for the holidays

Yorkdale

MUJI’s official name, Mujirushi Ryohin, translates to “no brand, good quality.” The company was created to buck the brand-name trend and bring simpler, anonymous products that have a stronger focus on quality and functionality rather than excessive labelling and high price tags. This has led MUJI to create timeless products that are simple yet beautiful and highly practical. Since then, MUJI has become one of Japan’s favourite shops and a frequent stop for everyday goods and fashions. At the new Yorkdale location, MUJI will go even further by offering interior design and style advisory services, as well as embroidery for MUJI products—great for the gift-giving season.

open

for everyday life

Body Fit Cushion and Covers The second you sink into this bean bag, you won’t be able to look back. The cushion molds to your body so you can relax in just about any position.

Cushion: $150 Covers: $45–$79 (Dark Brown, Denim, Grey Beige, Hickory Denim, Navy)

Touchscreen Gloves and Wool Ribbed Watch Cap Finally, a warm and stylish solution ution to winter. The touchscreen glovess seamlessly interact with your electronic devices so that you can stay connected without freezing fingers.

Touchscreen Gloves: $25 (Beige, Black, Brown, Border Pattern Navy, Dark Grey, Grey, Melange Orange, Navy, Orange, Smoky Green) Wool Ribbed Watch Cap: $17.50 (Black, Grey, Navy, White)

Linen Twill Slippers

Porcelain Ring Holder, d T Toothbrush hb h Stand and Tray

Designed with an arch support, these slippers form around the natural contours of your feet to keep them warm and comfy in your home.

Large: $15–$19

These elegant porcelain dishes are a lovely way to store the odds and ends in your room, or to dress up your bathroom counter.

Porcelain Ring Holder: $5 (Light Brown, Mint Blue, Mustard Yellow) | Porcelain Toothbrush Stand: $5.50 (Light Brown, Mustard, Salmon Pink, Mint Blue, White) Porcelain Tray: $4.50 (Light Brown, Mint Blue, Mustard Yellow)

High Gauge Wool Cape Stole Comfortable and chic, the wool stole has arm slits and a large pin for adjustability, making fashion practical and warm. $79 (Beige, Black, Black with Pattern, Grey with Pattern)

—for yourself or as a gift!

For more information:

www.muji.com/ca 4UPDLJOH

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8SFBUI

MUJI Yorkdale 3401 Dufferin St., Toronto 4OPXNBO

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#FMMT

Tel. 416-479-1204 Store Hours: Mon–Fri 10 am–9 pm ->ÌÊ \ÎäÊ> q Ê« ÊUÊ-Õ Ê££Ê> qÇÊ«

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Flavour of the month

By Amanda Plyley Ingredient

食物繊維もビタミンCも豊富な秋の味覚。 食物 食物繊維もビタミンCも豊富な秋の 物 繊 維もビタ 維もビタミン ンCも豊 富な秋の味覚 な秋の 秋の味 味 覚。 甘くて 甘くて美味しいさつ て美 味しいさ いさつまいも さつま まい いも。 いも 甘くて美味しいさつまいも。

imo harvest takes place today—giving this region the apt nickname “Land of the Sweet Potato.”

Satsuma-imo Rooted in sweetness

【さつまいも】

Not your usual yam: packed with nutrients and delicious in any dish, the Japanese sweet potato is perfect for fall.

With autumn in full swing, the air is crisp and the trees are just about bare. Toques, scarves and gloves have come out of storage and are beginning to make their annual appearance. Adults cap their evenings with warm cups of tea by the fireplace while children anxiously await the Christmas season. And while we are bombarded with all things pumpkin here in Canada, there’s another vegetable dominating Japanese kitchen tables at this time of year: the sweet potato.

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Satsuma-imo, or Japanese sweet potato, isn’t quite the yam you may be picturing. Milder in flavour and subtler in sweetness than its familiar counterpart, satsuma-imo thrives in Japan but can be a challenge to track down outside the country.

Originating in Central and South America, this tuberous root vegetable was first introduced to Japan’s Ryukyu Islands (modern-day Okinawa) by the Chinese in the early seventeenth century. A few years later, it found a home in Kagoshima on Kyushu Island, where 80% of Japan’s satsuma-

For good reason, satsuma-imo has been an autumn staple in Japan for hundreds of years. Rich in vitamin C, potassium and dietary fibre, this versatile veggie is a welcome addition to just about any diet. Roast it, boil it, steam it, bake it into a cheesecake or use it to brew the Japanese liquor shochu—the culinary possibilities abound with this sweet and guilt-free treat, and your health will certainly thank you. Low in calories but high in water content and dietary fibre, satsuma-imo is ideal for anyone trying to lose a few pounds or maintain their weight. Nutritional elements like jalapin help regulate digestion while hyalouric acid is said to repair skin and possibly even prevent wrinkles. Some have gone as far as crediting the Japanese sweet potato with helping to combat lung and intestinal cancers.

This fall, bypass your usual yams and see if you can find satsuma-imo in an Asian supermarket.

Keep an eye out for its light yellow colouring or pick up the purple variety, murasaki-imo. In fact, if you happen to visit Japan as we head into winter weather, stop by a market and you could find yourself faced with a hundred or so varieties of sweet potatoes! Ranging from beni azuma and naruto kintoki (popular in eastern and western Japan, respectively) to tosabeni (great for making a cheesecake) and kougane sengan (revered as the best sweet potato for brewing shochu), there’s one for every palate. Want to try the king of the crop? Go for Tanegashima’s gold imo, a fan favourite due to its captivating transformation from red when raw to brilliant gold when cooked.

Hungry yet? As the chilly season sets in, dig into a hearty plate of roasted satsuma-imo, or bring out the root’s core sweetness by pairing it with strawberries and apple slices. And don’t forget to eat the skins—they’re the healthiest part!

1314 Queen Street West Toronto M6K1L4 phone: 647-351-1314

www.guu-izakaya.com

新情報はこちらのSNSをチェック！

Guu Izakaya Toronto

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Drink up!

By Sarah Dickson Sake

Visiting Niigata 北米限定の特別なにごり酒。 もろみの芳醇な香りと味わいを楽しんで。

Kikusui Perfect Snow 菊水パーフェクトスノー 【きくすい パーフェクトスノー】

Get into the spirit This snowy sake will hit the shelves just in time for the winter season.

H

ave you ever wondered what a snow-capped mountain would taste like? Kikusui’s Perfect Snow sake is surely the closest you can get. And starting from November 12, Perfect Snow will be available at the LCBO—just in time for the holidays!

Kikusui Sake Co. is located in Niigata Prefecture, which has what is believed to be the ideal climate for brewing sake. In fact, Niigata boasts the highest number of sake brewers in Japan. The rich soil fed by natural springs that flow from the mountains, contributed to by the copious amounts of snow that fall during the winter, creates the perfect blend of clear water and richly flavoured rice—the essential ingredients for brewing sake.

The second part of the brewery’s name, sui (水), is a nod to the quality of water in Niigata—the name refers to water from the kiku (菊) or chrysanthemum flower. This name comes from a traditional Noh play, where kikusui symbolizes a source of eternal youth.

Five generations of expert sake brewers Founded by the Takasawa family in 1881, Kikusui Sake Co. remains a family business, now run by the fifth generation. Despite its relatively short time in business (at least by Japanese standards), 14

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Because of its wintry mountain terrain, Niigata Prefecture is a popular ski destination among the Japanese.

In a 600-year-old tradition, the Yakushido Shrine in Niigata is host to son-in-law throwing, an annual event where local newlywed men are tossed into the snow as a gesture of well-wishing.

Between May and November, visitors to Niigata Prefecture can take in some bullfighting. Yet unlike the Spanish variety, here bulls fight each other until one gets too tired, and none are killed.

Each summer, 80,000 tons of snow are used for Niigata’s Summer Snow Festival. The snow is piled into a giant slope for sledding, and provides a temporary break from the heat of summer.

full-bodied flavour is only enhanced by the lack of filtration. While this sake may seem like it would be a good option warmed up on a cold winter night, unfiltered sake like this is meant to be served chilled on the rocks. Perfect Snow is also a type of genshu, or undiluted sake: with 21% alcohol and a bold flavour, it’s ideal for cocktails.

the family has worked through harsh times, including the brewery being destroyed twice—in 1966 and then again in 1967, both times due to flooding. Despite these challenges, Kikusui Sake Co. has worked hard to develop the brewing methods that produce the high-quality sake available today.

The snowy sake effect Made exclusively for the North American market, Kikusui’s Perfect Snow sake is a nigori-zake, or unfiltered sake, meaning that it retains rice fragments known as moromi. This gives the final product its snowy appearance, reminiscent of the pure mountain snow that turns Niigata into a winter wonderland each year. The sweet and

As good as Perfect Snow may taste on its own, it also perfectly complements a variety of foods. Its crisp, clean taste makes it a natural pairing for Japanese dishes, like sushi and yakitori skewers as well as any red meat, while its bold sweetness makes it an ideal companion for the more potent flavours found in piquant Korean dishes. For a simple yet delicious cocktail, try pouring equal parts Perfect Snow and orange juice over ice. Or, if you’re looking for something really smooth, pour equal parts chilled Perfect Snow and milk over ice.

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G O

N I H O N G O

Intermediate

Beginner

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Advanced

ME

Tokyo is continually generating new styles and subcultures at the intersection of tradition and innovation. The city is always encountering and connecting with new ideas that create its unique charms.

The emotions and experiences that await you in Tokyo are sure to transcend your expectations. You will take on the role of the architect of your own experience as you create your ideal Tokyo rendezvous.

CONNECT WITH TOKYO FOR A NEW BEGINNING!

gotoky o. o rg

a nd to ky o. j p/en /

Featured destination

By Amanda Taylor Travel

美しい海で採れる本場ふぐが名物。 多くの偉人を輩出した、 歴史薫る西の京

Yamaguchi Discover the otherworldly beauty of Yamaguchi’s natural wonders and the storied past of its iconic cultural sites.

Few places are a better example of Japan’s blend of beauty and rich history than Yamaguchi. The city sits on the westernmost edge of Honshu—Japan’s Main Island—right up against some of the most stunning emerald-green waters in the country. Yamaguchi’s limestone fields and otherworldly limestone caves draw visitors from far and wide, and the castle town of Hagi reveals the life and times of Japan’s feudal lords. In fact, Yamaguchi was the scene of one of Japan’s most important 18

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revolutions. To visit Yamaguchi is to experience the soul of Japan.

The ethereal mystery of Yamaguchi’s limestone formations Yamaguchi is best known for Akiyoshidai, the largest limestone karst in the country. In the spring and summer Akiyoshidai is a lush green plateau, though it was once a coral reef long ago. Now,

Finding the soul of Japan

Yamaguchi 【山口】

the landscape is sprinkled with white limestone formations that dot the green plains like large stone sheep. Hiking trails allow for scenic walks through the area, and the terrain is mild enough that no special hiking gear is needed. A good pair of walking shoes is all it takes to enjoy this unique natural phenomenon.

At the southern end of the plateau, the Akiyoshidou cave—a nine-kilometre limestone tunnel—is open to the public up to the first kilometre in.

Inside the cool limestone cave there are a host of amazing natural creations to explore, like the underground river and waterfall. The beautiful swirling colours on the limestone invoke the sensation of stepping into a secret world hidden away under the earth. The cave is well lit, allowing for easy viewing of the majestic limestone formations. Some of the cave’s most popular features are the hyakumai-zara, or “hundred plates” rock formation, which looks like many rocky plates stacked high; and the ao-tenjou, or “blue ceiling,” named for the way sunlight reflects off the water, giving the ceiling a mystical blue glow.

A tour through Akiyoshidou will take 40 minutes to an hour, and a light jacket is recommended even in summer, as temperatures are lower inside the cave.

Yamaguchi’s fascinating past Yamaguchi’s most notable contribution to history is as the site of a revolution. At the Chinryutei tea house, located on the peaceful grounds of Ruriko-ji Temple, revolutionaries met during the

reign of the Tokugawa shogunate to “practice” the tea ceremony. In actuality they were making plans to overthrow the government and, as history can attest, they were ultimately successful, ushering in the Meiji restoration.

Hyakumai-zara in Akiyoshidou

Ruriko-ji, built in 1942, is also known for its regal, five-storied pagoda, considered one of the three greatest pagodas in Japan. Kozan Park makes up the temple grounds and is the burial site of the MȬri family, who ruled the area during the Tokugawa period.

Just an hour north of Yamaguchi City, Hagi is a beautifully preserved castle town dating back to Japan’s feudal era. The city has quite a bit of historical significance. Hagi has been lucky enough to avoid any major disasters since the Edo period, and as a result has maintained centuries-old structures in remarkable states of preservation. A walk through this historic town reveals life in old Japan through well-kept samurai residences which are open to the public. Hagi is also known for its highly prized Hagiyaki pottery, used especially for tea ceremonies. A unique characteristic of Hagiyaki pottery is that it changes colour with use and time, due to tea remnants entering tiny openings in the pottery’s surface.

Continuing west along the sea coast from Hagi, gorgeous Motonosumi Inari shrine is another of the Yamaguchi area’s cultural icons. The entrance to the shrine is marked by 123 red torii gates that stretch down green cliffs toward the ocean like a sinuous red dragon—a stunning sight from

above. Another unique feature of the shrine is the placement of the offertory box. It’s stuck high up on top of the gate marking the entrance path to the shrine, and for the lucky few who can toss their coins into the box, it’s said their heart’s desire will surely come true.

Seaside sights and dangerous delicacies Tsunoshima Island is a small island featuring white sand beaches, quiet fishing villages and idyllic pastures. It can be reached by the Tsunoshima Bridge—the second-longest bridge in Japan. The bridge provides a scenic drive over www.bentoboxmag.ca

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Yamaguchi’s eats and treats

Yamaguchi’s history has played an integral part in shaping the cuisine in the region, from the prominence of fugu to dishes concocted during times of war.

© Atsushi Inoue

Food & souvenirs

Natsumikan tree

Fugu: Though fugu was once banned for being dangerous to consume, the ban was lifted

by Ito Hirobumi, the first prime minister of Japan, because he thought it was just too delicious to prohibit.

Kawarasoba: This unique dish came out of Japan’s first civil war. Noodles, beef and vegetables were cooked and served on kawara roof tiles out of necessity, and the tradition persists today.

a tranquil stretch of turquoise ocean, and the parks on either side of the bridge are excellent places to snap photos.

Travellers to Japan would be remiss to skip Shimonoseki, also known as the “fugu capital” of Japan. Fugu, or pufferfish, is notorious for its deadly toxins, which can be fatal. But the chefs of Shimonoseki go through years of strict training, and then a licensing exam, in order to prepare this potentially lethal dish. Fugu is a delicacy so dangerous a ban was erected on selling it during the Tokugawa shogunate, and when it was lifted during the Meiji restoration, Shimonoseki was the first place to start selling the killer fish, thus this town in southern Yamaguchi is the largest harvester of fugu today. The Karato Fish Market rivals Tokyo’s famous Tsukiji (Toyosu), with the main differences being that Karato is open to anyone—and, of course, its healthy selection of fugu, although only licensed chefs can buy poison fugu raw.

For breathtaking scenery and a brush with Japan’s exciting past, don’t miss out on Yamaguchi.

All photos courtesy of © Yamaguchi Prefectural Tourism Federation unless otherwise noted

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Cultural curiosity

By M Crowson Only in Japan

Sushi-go-round Head to a quirky kaiten-zushi restaurant near you and grab some high-class grub at affordable prices. タッチスクリーンでさくっとオーダー。もうクルクルだけじゃない、回転寿司の楽しみ方。 isn’t in circulation, customers can get their plates made to order by requesting any item from the menu. Sushi isn’t the only thing on offer, either: you can get other savoury bites, like chicken karaage and seaweed salad, or desserts like Japanese sweets and Western-style cakes. When you’ve eaten your fill, just call an attendant over to count the number and types of plates you’ve collected.

Kaiten-zushi was dreamed up in 1958 by Yoshiaki Shiraishi, a struggling sushi restaurant owner who revolutionized the business by putting conveyor belts into the mix. Shiraishi’s big idea was featured at the 1970 World Exposition in Osaka, and history was made. The kaiten-zushi model has seen some major upgrades since it first began, and these days many of the higher-tech restaurants feature touchscreen menus at every table, as well as machines that count your plates automatically.

On a budget, but craving some seriously good sushi? Not to worry: this is a dilemma that conveyor-belt sushi was made to solve. Literally called “revolving sushi” restaurants, kaiten-zushi (回転寿司) places have begun to appear all over the world, bringing us a quick and affordable version of Japan’s most famous luxury cuisine.

Rather than your typical menu, at these restaurants the sushi is presented on small plates that travel on a rotating conveyor belt running between the chefs and customers. Each plate typi-

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cally costs from ¥100 to ¥500, and they are often colour-coded to distinguish the different prices.

Customers sit at a bar stool or booth and select the sushi they want as the plates pass by, while chefs in the centre make the sushi and add new plates to the line. The tables are stocked with pickled ginger, wasabi and soy sauce, making the meal as quick and easy as possible. Of course, during slow times some plates may circle the belt for long enough to begin to lose their freshness, but not to worry: the chefs will take them off the belt if they’ve been out too long. And if your favourite

The kaiten-zushi experience is great if you want to grab a quick, cheap lunch, but it’s also the perfect place to have a fun and casual family dinner, or a creative date night. And with increasing eco-consciousness and the benefits of modern technology, “revolving sushi” restaurants may be moving away from the “revolving” conveyorbelt model, which results in food waste from plates that have been in rotation too long. Some kaiten-zushi restaurants are trying a new method, relying mostly on the made-to-order option, which cuts down on waste and allows you to get your favourite sushi in your face faster than ever before.

Know your conveyor-belt etiquette

MAKE THE ROUNDS Every savvy kaiten-zushi enthusiast knows how to make the most of their meal. Want to join the experts? Follow these three simple tips in your pursuit of sushi on the move.

DO pile it on (plates, that is)

DO try the touchscreen menu

Stack each plate as you finish those tasty bites, then sit back and admire the evidence of your towering appetite.

High-tech menus come with full-colour photos and English translations, perfect for a playful, futuristic foodie.

DON’T put your plate back on the belt If you take it, it’s yours. Don’t return your germs to the conveyor belt for another unsuspecting patron.

Illustrations by Chieko Watanabe

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One-of-a-kind dining

By Jenny McKechnie Restaurant in Tokyo

ペットとしてはまだまだ珍しいハリネズミ。 可愛い彼らと触れ合えるカフェが六本木に出現。

Welcome to Harry’s A café that makes it easy to fall in love with hedgehogs!

You might picture the average café with a sidewalk chalkboard detailing a list of delectable coffees, teas and snacks. Harinezumi Café, or Harry’s, presents in the same way—except, instead of tasty treats and hot beverages, this café’s menu board offers up … hedgehogs.

Perusing this list of different types of hedgehogs, along with their prices, may result in you never looking at a menu the same way again.

However, before you have any images of picking hedgehog spines out of your teeth, let me enlighten you. Harinezumi Café is dedicated to 24

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celebrating these prickly little creatures—while offering visitors an opportunity to get up close and personal with them. Have you ever wanted to sip coffee while gently cuddling a hedgehog? If so, here’s your opportunity!

Before you go running out the door to this hedgehog-friendly space, there are a few rules that need to be followed. First, young children must be accompanied by a caregiver. This not only protects the kiddies from ending up with a handful of spines, but it also helps to keep our

hedgehog friends safe. The safety and comfort of the hedgehogs is first and foremost at Harinezumi Café, and this is reflected in the overall treatment of the café’s animals. Keeping in line with ensuring the hedgehogs’ well-being, all guests must wash their hands well before playing with a hedgehog. This helps to keep germs down—and the hedgehogs happy.

Now, you may be wondering why one would choose to spend time at a café structured around hedgehogs. Much like the cat and owl

The regulars look sharp at this café!

Self-service snack station with treats for your spiny pals

Hedge your bets Here are some prickly facts about your new little friends.

There are 17 different varieties of hedgehogs throughout Europe, Africa and Asia.

in th l l a F e wi lov me! cafés that are popular in Japan, this café provides a unique experience to visitors looking to get up close with an animal they might never have any contact with otherwise. It also offers up a great opportunity for a potential hedgehog owner to get to know the little creatures in a hedgehog-friendly environment. Harinezumi Café prides itself on the level of care given to each hedgehog. This can be seen in the pristine glass cages the hedgehogs call home and the gentle interactions staff lead with their little charges. Knowing that the hedgehogs are in good hands leaves visitors free to fawn over these cute creatures!

Another unique feature of this café is that all the catering is done for the hedgehogs! So don’t expect to come to Harinezumi Café on an empty stomach and leave full … unless, that

The majority of hedgehogs are nocturnal— meaning they enjoy living it up at night and chilling out during the day.

Hedgehogs enjoy an omnivorous diet: they snack primarily on vegetation and insects.

is, you enjoy eating hedgehog food. This café offers up a drink menu, complete with a variety of coffees and teas (but without alcohol).

There is no (human) food for sale on the menu, but visitors are encouraged to bring along their own snacks! If you do find that your hedgehog company is looking a little peckish, feel free to buy him or her lunch. Snacks are available for purchase on-site for hedgehogs only.

Should you find yourself falling in love with your super-cute coffee companion and feel that any type of separation would just be too difficult, fear not. At this café, your prickly friend can easily become a family member. Hedgehogs are up for sale here, along with all the supplies you need to care for them. It may certainly be the strangest side order to a cup of coffee that you will ever make.

There is an International Hedgehog Society. If you have a hedgehog companion, the IHS is the place to connect with fellow hedgehog owners far and wide!

Harinezumi Café

A one-minute walk from Roppongi Station on the Hibiya Line (Exit No. 3). www.harinezumi-cafe.com/english TEL: 03-3404-8100 Iwahori Bldg. 2F, Roppongi 6-7-2 Minato-ku, Tokyo OPEN HOURS: Daily 12 pm–9 pm

So, if you are finding yourself bored with the usual cat, dog or owl cafés, it may be time to step into Harry’s world!

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Theme Park with a

TOKYO ONE PIECE TOWER Passport!

Visit the First-Ever “ONE PIECE” Large-Scale Theme Park 1 What is WER? TOKYO ONE PIECE TO k for “ONE PIECE,” The large-scale theme par tured es the hit anime seri that cap by storm, is rld wo the k too and ny the hearts of ma symbol, ic icon an’s finally open! Located in Jap actions attr s ude incl k par me Tokyo Tower, this the as h suc ters that feature popular charac re. mo ny ma and er Luffy, Chopp show with“ONE PIECE” Watch a live entertainment by their performance! d characters and be amaze us meals, drinks and icio del the s Plus, don’t mis E”-themed restaurant desserts at the “ONE PIEC g around the shop kin loo oy and cafe. And enj t will surely at limited-edition goods tha irs ven sou t fec be the per WER! TO E PIEC E ON O KY TO from

Access to Tokyo Tower

● ● ● ● ●

Experience the exhilarating world of the hit manga/anime series “ONE PIECE” in this brand new, large-scale theme park only in Tokyo!

the first time in “ONE PIECE” history! The Straw Hat Crew has 2 For claimed the symbol of Tokyo, Tokyo Tower, as its own!

The one and only place where you can experience attractions, live entertainment, restaurants and shops where you can purchase limited-edition items.

The Straw Hat Crew is waiting for you with tons of adventures in store!

Ticket BASIC INFORMATION Destination: Tokyo Tower Ticket includes: TOKYO ONE PIECE TOWER admission fee (*Not included: Restaurants, nightlife, events, other tickets, rentals)

PRICE CAD$42.00 *Price is for the month of November 2016. *Price may fluctuate monthly based on the exchange rate.

FOR MORE INFORMATION Phone: 416-367-5824 Toll-free: 1-800-268-5942 Email: jtbtoronto@jtbi.com Website: www.jtb.ca

From Akabanebashi Station (Toei Subway Oedo Line): About 5 minutes on foot from Akabanebashi Gate.

From Kamiyacho Station (Tokyo Metro Hibiya Line): About 7 minutes on foot from Exit 1.

From Onarimon Station (Toei Subway Mita Line): About 6 minutes on foot from Exit A1.

From Daimon Station (Toei Subway Oedo Line, Toei Subway Asakusa Line): About 10 minutes on foot from Exit A6.

From Hamamatsucho Station (JR Yamanote Line, Keihin-Tohoku Line): About 15 minutes on foot from the North Exit.

JTB International (Canada) Ltd. is the Canadian operating division of one of the world’s largest travel companies, JTB Corp., based in Japan. Through our Toronto office, we also operate a full-scale travel agency with an experienced and highly dedicated corporate travel division.

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What’s happening?

November 2016 Events

Legendary Loyalty: The 47 Ronin in Japanese Prints This exhibit, co-presented by the Stuart Jackson Gallery and the Japan Foundation, features original 18th- and 19th-century woodblock prints. These illustrations depict the theatrical performances of the story of Chushingura and the actual ronin (masterless samurai). One of the most popular Japanese stories of loyalty and revenge is the story of the 47 ronin and their vendetta. It began in 1701 when Lord Asano of Ako attempted to kill Lord Kira, a senior official at the Shogun’s palace. The story has been retold many times in several forms since then.

Tuesday, November 15, 2016–Saturday, March 4, 2017 | The Japan Foundation (2 Bloor St. E. 3F, Toronto) | More info: 416-966-1600

Exhibitions Airpost Poetry Book Design: For One from One Until Saturday, November 5 The Japan Foundation (2 Bloor St. E. 3F, Toronto) More info: 416-966-1600 > Takashi Hiraide’s experiment in writing and book binding and the relationship between reader and author is presented for the first time in this exhibit. This exhibit includes a “Poem” that is both a greeting and a postcard.

Film Reel Asian International Film Festival Tuesday, November 8–Saturday, November 19 Regular screening $15, Students and Seniors $13 Theatres in Toronto, North York and Richmond Hill More info: www.reelasian.com > Presented by National Bank, Reel Asian International Film Festival is celebrating its 20th year!

Being Canada’s largest Asian film festival, it seeks to provide a platform for Asian cinema and its diaspora by introducing artists, musicians, indie filmmakers and directors, while also introducing a great networking opportunity in its Industry Series. East, South and Southeast Asia will be represented, alongside their Asian-Canadian and 28

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Asian-American counterparts. Get excited for a multitude of great shows and experiences!

Performances Nagata Shachu and Shogo Yoshii Saturday, November 5, 8 pm | VIP $45, Regular $30, Student and Senior $20 | Kobayashi Hall, Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: 416-441-2345, nagatashachu.com > Experience a perfect storm of musical energy when Nagata Shachu shares the stage with Shogo Yoshii, a former member of the internationally renowned Kodo drummers of Japan who continues to explore the limitless possibilities of taiko, kokyu (Japanese violin) and shinobue (bamboo flute). As an acclaimed soloist, Shogo has devoted his creativity to the integration of Japanese folk art music with instruments from a wide variety of cultures. This collaboration between dynamic world musicians of the highest calibre is certain to give rise to a truly unforgettable concert.

Opera: Naomi’s Road Monday, November 14, 7 pm | Kobayashi Hall, Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: 416-441-2345, jccc.on.ca/event/opera-naomis-road

>

Joy Kogawa’s Naomi’s Road is premiering its first show in Ontario! Set in Vancouver during WWII, Naomi’s Road tells the story of the realities that Japanese-Canadians had to face due to the racial discrimination committed against them by their own government. Centring on the life of one Japanese-Canadian family, our main protagonist, Naomi, is just a child when these injustices are inflicted. Forced out of their own home into a camp in the mountains, this story shows the resilience and adaptability this family, among many, faced during even the most extreme hardships. This is a free event but donations are gratefully accepted.

Other Fuyu Matsuri Sunday, November 27, 11 am–4 pm | Regular $5, Students and Seniors $3, Free for children 3 and under | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) | More info: jccc.on.ca/event/ fuyu-matsuri-winter-festival-2016 > Like previous JCCC Winter Festivals, this year’s Fuyu Matsuri will have fun activities such as taking photos with Santa Claus, Christmas ornament making, gingerbread cookie decorating, interactive games, etegami (picture letter) and storytelling.

You can also enjoy delicious dango, oden and imoni (potato stew). Do your Christmas shopping in the Marketplace or relax in the Wellness Room.

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Warm your loved ones’ hearts with cosy gift ideas from MUJI

Simple yet versatile, the Large Armhole Stole is two gifts in one Amy Wang

sales associate

Is there really such a thing as a bad gift? I love giving and receiving gifts! But you always remember those gifts that are really special. I think this piece makes a great gift: it looks amazing as a scarf and can also be worn over the shoulders as a stole if you want to try a new look. It’s unique. A lot of people have scarves, but not many people have a stole. I see myself wearing this out with friends. It would pair up nicely with an outfit to go ice-skating. When it’s snowing, just throw it on over a jacket and it looks great!”

“

Fashionable, warm and soft, the Large Armhole Stole comes in a wide variety of solid colours and patterns and is made of 100% wool. Simple and versatile, it easily transforms from a modern scarf to a graceful, timeless stole. Use the brass clip to dress it up and hold it in place.

Wool Large Armhole Stole: $79 (Black, Medium Grey, Navy, Oatmeal, Black with Pattern, Dark Green with Pattern, Medium Grey with Pattern, Navy with Pattern, Oatmeal with Pattern)

Flannel slippers are a luxury you can treat yourself to every day Jordan Chan

housewares department lead

These flannel slippers feel like a warm hug! I recently bought a pair for my mom. My mom is not one to be self-indulgent. She always asks for practical gifts, so I wanted to get her something that I knew she would use every day. But these flannel slippers are so warm and comfy that I feel like I tricked her into spoiling herself whenever she wears them! I think the suede sole is an especially nice touch that makes them really luxurious. The soles are soft but durable, and they are really nice to wear on cold floors during the winter.”

“

MUJI slippers come in a variety of styles and are reasonably priced from $13 to $19. Choose from cotton slippers made with recycled material, stylish cotton chenille, breathable linen, warm fibre or flannel. The flannel slippers Jordan is modelling are seasonal and only available for a short time!

Cotton Flannel Cushion Slipper: $19 (Green, Green with Pattern, Red, Red ed with Pattern)

For more information

www.muji.com/ca

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MUJI Atrium

MUJI Square One

MUJI Yorkdale

Atrium, 20 Dundas St. W., C-03, Toronto | TEL: 416-591-2233

Square One Shopping Centre, 100 City Centre Dr., Mississauga TEL: 905-276-2737

3401 Dufferin St., Toronto

Store Hours: Mon–Fri 10 am–8 pm ->ÌÊ£äÊ> qÇÊ« ÊUÊ-Õ Ê££Ê> qxÊ«

Store Hours: Mon–Fri 10 am–9 pm ->ÌÊ \ÎäÊ> q Ê« ÊUÊ-Õ Ê££Ê> qÇÊ«

Store Hours: Mon–Fri 10 am–9 pm ->ÌÊ \ÎäÊ> q Ê« ÊUÊ-Õ Ê££Ê> qÇÊ«

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TEL: 416-479-1204

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Exploring Japanese sports

By D’arcy Mulligan

ON THE

BALL

Ichiro: No need for last names or subtitles, Part 1

compete in the major leagues and that major league pitching would eat them alive.

The crowd quiets just a little. They hope to see history made but it’s not a sure thing. Ichiro has been struggling these last few weeks and is 0–3 tonight. Might the wait for his 3,000th hit stretch into another night, another game?

For this story, at least, the wait will stretch into next issue. Join us next month for Part 2 of “Ichiro: No need for last names or subtitles” where we once again unpack the man, the myth and the living legend that is Ichiro.

“I’m told I either look bigger than I do on television or that I look smaller than I look on television. No one seems to think I look the same size.”

—Ichiro Suzuki, 2001 Ichiro digs into the batter’s box and prepares himself. He circles his bat and arms counterclockwise across his body and over his head, ending with his right arm held aloft and his bat perpendicular to the ground. He has gone through these motions countless times before—the exact same routine in the exact same way. But this time the feeling in the stadium is slightly different. As he tugs on the right shoulder of his jersey the crowd starts to cheer in anticipation. There’s an electricity in the air.

It’s the feeling of tens of thousands of people all wanting to see history. Ichiro is part of that multitude yet also apart from it. He has been in this position many times over. He has made history so many times before that milestones for him are now almost commonplace. He is cool, composed, relaxed and ready.

But for the fans watching, waiting and hoping to see something special, they are holding their breath with every pitch.

Over the last few seasons it seems like people have forgotten just how special a player Ichiro really is. True, he’s not as fast as he once was,

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his hair has greyed and his face has a few more wrinkles, but even now, at 42, there’s still a smoothness to his game—a precision—that attests to his innate skill and ability.

Interesting Ichiro Ichiro’s nickname is “The Wizard.”

The catcher behind the plate bends into his crouch and Ichiro gets set into his stance. His only movement is the slight swirl of his elbows as he waggles the bat behind his head.

The start to Ichiro’s professional career was not particularly auspicious. In part due to his small size he was not drafted until the final round of the 1991 Nippon Professional Baseball draft by the Orix BlueWave. For the next two seasons he bounced between the minors and NPB before finally settling in as a starter in 1994. That year he made his first of seven all-star teams and won his first of seven Best Nine awards, first of seven Gold Gloves, first of seven batting titles, first of three Pacific League MVPs and his first of three Japanese Sportsman of the Year awards. He later added to his honours by winning the Japan Series title in 1996.

Chris Rusin, the Colorado Rockies lefty pitcher, waits for his batterymate to set his glove. He’s ready to duel the great Ichiro.

After the 2000 season Ichiro was sold to the Seattle Mariners for $13 million and would become the first Japanese position player in the major leagues. Despite the success of Japanese pitchers such as Hideo Nomo and Kazuhiro Sasaki, many writers, commentators and baseball executives were skeptical that a Japanese position player could make an impact at the major league level. They believed that Japanese players wouldn’t have the power needed to

When given the number 51 by the Mariners, Ichiro called the player who formerly had that number, Randy Johnson, and promised that he would not “bring shame” to the uniform.

The character “Kyoshiro” in the Japanese manga Major is based on his likeness.

Once, to sneak out of his house past reporters and photographers to meet a date, Ichiro had friends roll him in a carpet and put it in the back of a pickup truck before being driven away.

He was the star of a Japanese show called Ichiro Versus where Ichiro and a celebrity guest were given a word or phrase and had to say the first thing that popped into their heads.

Before every all-star game Ichiro would go on a profanity-filled rant/speech/standup comedy routine that would leave his teammates in stitches. David Ortiz credits the speeches with why the American League won the all-star game every year between 2003 and 2009.

D’arcy Mulligan has written about video games for gaming websites, sports for his blog, and cats anywhere and everywhere he can. He once spent his entire life’s savings on beer at the ball game. It was a very good pint.

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Memoir ࡔ ࡕ ࠕ

By KATHLEEN O’HAGAN to sour plum, spicy tuna to savoury beef, it was a selection like you’d find in a Canadian cereal aisle.

And I took great joy out of trying each and every one of them until I had chosen my top five, one for each day of my work week.

Now keep in mind, these were snacks—they came between a hearty lunch and an overly indulgent dinner. (Lots and lots of izakayas, remember?) And it wasn’t until a good two years into my stay, when I was teaching the word “snack” to a slender and beautiful student, that I realized my very big mistake.

“A snack is a small, light dish you eat between meals. You know, like onigiri,” I said.

Illustration by Chieko Watanabe

Little “snack,” big mistake

After moving to Japan, I couldn’t help but notice my pants kept getting tighter. Where was all that healthy food I was promised?

Everyone knows Japanese food is healthy … right? I mean, the Japanese eat lots of veggies, sushi is a staple (or so we Westerners think) and there’s actually a book called Japanese Women Don’t Get Old or Fat. So why—several months into my stay in Japan—was I gaining weight instead of losing it? Well, one thing no one tells you about Japanese food is just how good it is. I mean ridiculously, deliciously, give-upyour-dreams-of-turning-vegetarian good.

Let me explain: Japanese cuisine is not just sushi.

Far from it. It’s izakaya restaurants filled with tapa after way-too-affordable tapa. It’s bottomless bowls of udon and ramen and curry (oh my!). It’s

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deep-fried deliciousness you never even dreamed of. And … it’s onigiri.

Yes, those tiny little rice balls hold a large share of the blame for the fresh-off-the-boat fifteen I put on during my first couple of years in Japan.

See, as a teacher with a far-from-routine teaching schedule, I needed an easy snack to satisfy my growling stomach between classes. And once I learned about onigiri, I made it a daily tradition to hop in my car and head to the nearest konbini (convenience store) to grab my new favourite snack. I would make a beeline for the refrigerator, where waiting for me were little triangles of rice, decorated with a perfect piece of seaweed, hiding a delightful surprise inside. From salmon sushi

It took several other examples for her to figure out what I was talking about. I couldn’t understand why it took her so long to grasp the concept until she corrected me: “Onigiri is not a snack. It has enough calories to be a full meal.”Oops.

I guess I shouldn’t be surprised that the same slender and beautiful student opened my eyes to the fact that my “healthy” breakfast, comprised of two slices of toast with peanut butter and banana (fruit! protein!), was in fact the equivalent of four pieces of bread. (They slice their loaves quite a bit thicker than we do here in Canada.) At least my mysterious weight gain was no longer a mystery.

Once I discovered the error of my ways (and joined a gym!), I was able to fit into my old pairs of pants again. But it only took two years to realize my very big mistake.

KATHLEEN O’HAGAN Kathleen spent years living in and travelling around Japan—and blogging about her adventures while she was at it. Now back in Toronto, Kathleen continues to write about her life-changing experience abroad when she can—in between discovering new and delicious Japanese restaurants in the city, working as a copywriter and raising her baby boy.

carpacateringhbefref greens h es Mouth-w it cio topped w Shakera and frutoit: a refreshin y alcoho gly cold lic drink Amanda Plyley

Staff

Five years in Asia broade ned Amanda’s horizons—and those of her tastebuds. From eating kimchi for breakfast to grabbing a midnight snack at Beijing’s night market, she’s always open to tryin g new foods. These days, you ’ll often find her slurping ramen with her nose in a book somewhere in Toro nto.

Shaking up the traditional

A Vancouver fusion favourite has made its way to Toronto, offering locals a unique spin on Japanese dining.

H

op off the subway at Osgoode Station, head west on foot and you’ll find yourself in foodie heaven. Surrounded by seemingly endless cuisine options—Korean, Vietnamese, Mexican, Indian and even Australian meat pies—you may find it difficult to decide which way to direct your rumbling tummy. But if you’re in the mood for scrumptious Japanese fare, the choice is an easy one.

Ebisu is the new name on the block, though its existence is hardly “new.” The well-known chain has been a hit in Vancouver since 1972, with five locations across the city, and now has finally made its way east to Toronto. Named after the Japanese god of fishermen and good fortune, Queen West’s recent addition aims to live up to its name—so seafood lovers, you’re in luck.

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The menu is extensive, but several signature Japanese dishes stand out. Ebisu’s miso ramen features thick, fresh noodles cooked in the restaurant’s own pork soup base and served piping hot, perfect for pairing with a side dish of gyoza. Saba (Mackerel) Miso Battera Sushi is served aburistyle: flame-seared right before the customer’s eyes, delighting patrons and adding to the rousing atmosphere expected of a busy downtown hot spot.

You may recognize many of the menu offerings at Ebisu, but you’re definitely in for a few surprises. The franchise prides itself on its creative, fusion-inspired cuisine, which includes Spanish, Italian and Canadian tastes, to name a few. Treat your tastebuds to exciting fusion dishes like Cajun Tuna Tacos, Bonsai Beef Carpaccio and Miso Clam Chowder. Wash it all down with Shakerato,

an Italian iced espresso drink fused with umeshu (fruit liqueur). Now that’s a Japanese meal like none you’ve ever had before!

Committed to catering to its Canadian clientele, Ebisu strays from the traditional visually as well.

According to manager Takuya Matsuda, visitors can expect to find ever-changing seasonal décor and TVs showing live sporting events. So there you have it: this winter, head out for Japanese tapas, a pint of Asahi and a hockey game. Have your cake—err, sushi—and eat it too!

Ebisu 204 Queen St. W., Toronto | 416-204-9595 ebisutoronto.com OPEN: Lunch: Mon–Fri 11:30 am−2:30 pm

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