Japanese Culture | Hot Spots | Products
| Food TM
Feb. 2018
No. 36 FREE www.bentoboxmag.ca
¥ ¥Î׿Πd ¦É¾ÙÛ
X¥¦É ÝÙ¾¾ÂÝ TRAVEL
INGREDIENTS
MOVIE
Henro
Ponzu
Fireworks
Follow a beautiful path to enlightenment
Add an unexpected zest to your favourite Japanese foods
Beautiful and baffling — just like the real thing
Contents February 2018 No.36
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Dig into this sweet treat
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Feature: Colourful & chewy mochi sweets
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Restaurant : Not your average barbecue
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Ingredient: Ponzu perfection
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Spirits: Nikka Taketsuru Pure Malt
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Travel: Henro on Shikoku
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Only in Japan: V-Day in translation
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Book: A curious love story
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Movie: )LH\[PM\S HUK IHÑžPUN Fireworks
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:[HɈ 7PJR 9LZ[H\YHU[! Fine confections
EDITOR’S NOTE
Nina Hoeschele
:PUR `V\Y [LL[O PU[V ZVTL TVJOP There are few treats with a mouthfeel quite like mochi: essentially soft, chewy rice JHRLZ [OH[ JHU [HRL [OL MVYT VM [HZ[` KLZZLY[Z PU H ^PKL ]HYPL[` VM ÅH]V\YZ -YVT daifuku TVJOP Z[\ќLK ^P[O H Z^LL[ ÄSSPUN [V TVJOP PJL JYLHT PU ^OPJO [OL TVJOP PZ ^YHWWLK HYV\UK [OL MYVZ[` [YLH[ [OLYL HYL WSLU[` VM ^H`Z·HUK WSHJLZ ·[V enjoy this sweet dish in our city.
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Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio Writers Amanda Plyley, Amanda Taylor, Ariel Litteljohn, James Heron, M Crowson, Nina Lee, Sarah Dickson Designers Chieko Watanabe, Midori Yamamoto 7OV[VNYHWOLY Kazu Maruyama Advertisement & marketing Kazu Maruyama 7\ISPZOLY Kazu Maruyama
*V]LY WOV[V! *V\Y[LZ` VM / *HML â–¶
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¥ ¥Î׿Πd ¦É¾ÙÛ
X¥¦É ÝÙ¾¾ÂÝ Delightful twists on a traditional Japanese staple make for some serious dessert compet ition. B y Ariel By A ri r iel ell Litteljohn L itt tee lljj ohn oh hn
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¦É Ã¥ ¢ ¿ÎÖÎ Ichigo daifuku is a delightfully soft and mildly chewy Japanese sweet made with fresh strawberries and sweet red bean paste wrapped together in a thin layer of mochi. The combination of flavours and textures is pretty awesome.
And while the strawberry variety is a definite favourite, there are many other flavours of daifuku, too—from Oreo cookie to mango to sweet cream to matcha. Almost all daifuku are made with either red or white bean paste.
The traditional method of preparation involves using a mortar (usu) and pestle (kine) to pound the rice.
a t u r e
The traditional way of preparing mochi was a labour-intensive process, with the rice
However you choose to enjoy mochi, do be mindful in taking your time to eat it. Mochi, while delicious, can be quite dangerous as its chewiness can pose a choking hazard if consumed too quickly. Make sure to take small bites or cut the mochi into small pieces, especially for consumption by young children or the elderly. Mochi, in its many variations, deserves to be enjoyed by all— and often. Outlined below are just some of the many different types of mochi available for your tasting pleasure.
Mochi in its most elemental form is kirimochi—hard white squares that you can buy and cook yourself.
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There are many different (and all delicious!) ways to enjoy this Japanese delicacy and, luckily for us, many shops and cafés in the GTA have made a point of mastering the different variations. In Japan, varieties of mochi change with the seasons and according to special holidays and celebrations.
being soaked overnight and then steamed, mashed and pounded in a steady rhythm by two people with wooden mallets in a mortar. Thankfully, the modern preparation is far less labour-intensive, meaning mochi is more accessible for us all to enjoy! This modern version of preparing mochi involves cooking mochiko (the flour of mochigome) on the stovetop or microwave and then forming and filling it using specialized machines. As for nutrition, mochi, being made from rice flour, is both gluten-free and cholesterol-free and will keep one feeling full for a while.
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L
ooking for a sweet treat you can really sink your teeth into? Meet mochi, a rice cake made with glutinous, short-grained Japanese rice (mochigome). Mochigome, which differs from other varieties of rice because of its gel-like consistency, is pounded into a paste and then used to make various desserts and snacks. Mochi is incredibly filling (a small matchbox-sized piece of mochi is the equivalent to an entire bowl of rice!) and was a favourite among the samurai as well as hardworking Japanese farmers, thanks to the combination of its portability and ability to satiate for long periods of time. The exact origin of mochi is somewhat unclear, although there is evidence of it dating back as early as the Yayoi period (300 BCE–300 CE). Mochi was enjoyed by the emperor himself, as well as by his family and circle of nobles, and the delicacy was considered to be “food for the gods.” Later records (from the Heian period, 794–1185 CE) show that mochi was included as part of New Year’s festivities and it was believed that eating long strands of fresh mochi would lead to a long life and overall well-being.
Toasted mochi is one of the easiest ways to enjoy fresh kirimochi. It is best eaten immediately after cooking.
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ÝÉ ×ÎÖ¥ Oshiruko is a sweet azuki red bean soup. It is a popular traditional dessert in Japan, as well as across a lot of Asia, that is often served on New Year’s and other celebratory occasions. Oshiruko is a simple treat that is made from red beans, water and sugar, and is served hot. The Japanese version of Oshiruko differs from other varieties in its inclusion of delicious chewy mochi (sticky rice cakes).
^ ÝÉ Ù Ô¥¦É Kashiwamochi is a traditional treat where a thin layer of mochi is wrapped around a bean filling, either red or white bean paste, which is then wrapped inside an oak (kashiwa) leaf. The two varieties can be differentiated from each other by the way the kashiwa leaf is wrapped (veins in or veins out). This dessert is commonly enjoyed in Japan on Children’s Day, which celebrates the happiness of childhood.
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X¥¦É ÝÙ¾¾ÂÝ
X¥¦É ¦¾ ¦×¾ Ô Mochi ice cream is a Japanese dessert made of ice cream enveloped by a thin layer of mochi. Whether your preference is to visit one of the many places in our great city that specialize in making fresh mochi ice cream, grab an imported box off the shelf of your go-to Asian grocer, or attempt making the delicious and refreshing treat at home, there are many varieties and flavours out there to choose from. Image by schantalao / Freepik
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e a t u r e
a¥Â Ô¥¦É Botamochi is a traditional Japanese confectionery made of sticky mochi and sweet azuki (red bean) paste. It is made by combining the azuki paste with soaked and cooked rice. In Japan it is typical to eat botamochi during the spring season, which is the blooming time of the botan flower (Japanese peony), after which the snack is named. During the spring equinox, relatives often visit ancestral graves and make offerings of botamochi as well as water, fruit and incense.
` ÖÎ× Ô¥¦É Sakuramochi is a chewy and delightful Japanese delicacy made of pink-coloured mochi filled with sweet red bean paste (An), then wrapped in a salty pickled cherry blossom (sakura) leaf. Sakuramochi is often eaten in celebration of Hinamatsuri (Girls’ Day) and
throughout the springtime cherry blossom season. In fact, sakuramochi symbolizes springtime in Japan for many. As for the sakura leaf—while it is technically edible, on sakuramochi it is strictly there for its pleasant scent.
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^ÎÝ Ô¥¦É Kusamochi, sometimes recognized by the name “grass mochi” and easily distinguishable by its green colour, is a type of mochi treat that is made with mochi and yomogi, Japanese mugwort, or from Jersey cudweed. Typically, kusamochi
is either a dark green shade because the mochi is blended with ground yomogi, or else it is speckled with flecks of yomogi leaf. This springtime treat sometimes has a red bean filling in its centre.
[ × ¡ Ô¥¦É
H Café offers a wide variety of Japanese desserts and pastries, from the more tradi-
tional to the trendy. All of the selections, which range from Japanese cheesecakes to mochi, are freshly made by hand each and every day. 4750 Yonge St., North York 647-350-8868 158 Main St., Unionville 905-604-6670 hcafecanada.com
Heisei Mart Heisei Mart is an authentic Japanese grocery
Sasaki Fine Pastry This hidden gem of a café turns out some of the most delicious wagashi
Situated in the heart of Kensington Market and specializing in Japanese desserts freshly baked in-house, served alongZPKL HY[PZHU JVɈLL 3P[[SL
(handmade Japanese sweets) one can imagine eating outside of Japan, including its ever-popular daifuku in an incredible
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H Café
Little Pebbles
Pebbles is the perfect spot to relax with a book or to catch up with old friends. 160 Baldwin St., store #4 416-792-0404 | littlepebbles.com
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[ɾ׾ Â¥ ¿ Í¢ Ô¥¦É ÝÙ¾¾ÂÝ
store located inside of JTown that carries a wide variety of imported goods from Japan for consumers to enjoy at home— including a selection of top-quality frozen mochi ice cream! J-Town, 3160 Steeles Ave. E., Markham | 905-3050108
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Warabimochi is a popular type of mochi in Japan. It is difficult to find warabimochi outside of Japan though, thanks to its hard-to-source ingredients. Warabimochi is a jelly-like mochi treat that is dusted with sweet and nutty soybean powder, sometimes filled with azuki beans, and then is drizzled with kuromitsu (brown sugar) syrup. Warabimochi is served chilled and, as such, makes a refreshing summertime treat.
]HYPL[` VM ÅH]V\YZ PUZWPYLK by the seasons. 3160 Steeles Ave. E., Unit 5B, Markham | 905-6044055
Tsujiri Toronto Tsujiri Toronto specializes in matcha, a Japanese green tea powder. A favourite is the Tsujiri sundae, made with matcha soft serve ice cream and a number of toppings including a shiratama ball, a type of mochi made with shiratamako YPJL ÅV\Y ;OL JOHPU HSZV serves daifuku mochi. 147 Dundas St. W., Toronto | 647-351-7899 Square One, 100 City Centre Dr., Mississauga 4909 Yonge St., North York | 647-341-6622 tsujiri-global.com
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Hot Spot | Goen Yakiniku
Not your average barbecue Gather ’round the grill and feel the warmth this winter at Goen Yakiniku.
Pork belly Let it sizzle and pop—and then pop it in your mouth! Pork belly is one of the most recommended dishes on Goen’s menu.
By Amanda Plyley
Hungry for more? Let’s dig in!
If you’re anything like me, you tend to a ssoc i a te barbecue with summertime. Maybe you grew up swimming in the backyard pool while your dad grilled burgers to juicy perfection on the back deck. Or maybe, as an adult, you live for those sunny Saturday afternoons with friends gathered around the outdoor grill at the cottage, drinking ice-cold beer and trying not to burn the beef. In either case, if you find yourself staring at the February calendar and inwardly groaning about just how far off the May long weekend seems, rest assured knowing that you can get your BBQ fix right now—with a Japanese twist.
Beef ribs It turns out good things really do come in small packages. Grab your chopsticks because this succulent marinated meat proves bite-sized is best.
Yakiniku (literally “grilled meat”) is commonly referred to as Japanese barbecue—and you’ll find it all year round at Goen Yakiniku in Richmond Hill. Similar to Korean barbecue but unique in its own right, yakiniku involves cooking bite-sized pieces of meat, shrimp and various vegetables on an iron net over an open flame or an electric grill. The meat is typically marinated first in soy sauce or miso, or it’s simply salted and topped with a squeeze of lemon for a rich, refreshing flavour. And if there’s anyone who knows flavour, it’s owner and hang Sha, who studied the art of chef Zihang
Japanese barbecue in Meguro, Tokyo, for nearly a decade before coming to Canada to tickle our tastebuds. Be prepared to unleash your inner carnivore at Goen. You’ll find just about any meat your midsection desires on the menu, from boneless short ribs to ox tongue, pork neck to pork belly, and meat sashimi to wagyu (a premium Japanese beef, available by request). If you really can’t decide, go for the beef combo of eight different meats or the fresh shrimp—and don’t forget rice and veggies on the side. Throw in some sake and consider yourself warned: you’ll have to roll yourself home.
A meaty assortment Can’t make up your mind? Try one of each! This beefed-up platter is sure to satisfy everyone at the table.
Goen Yakiniku 328 Hwy. 7 E., Unit 8, Richmond Hill 647-978-8559 OPEN: Mon–Fri 4 pm–11 pm Sat–Sun 1 pm–11 pm
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Ingredient | Ponzu
By Sarah Dickson
おなべに欠かせないポン酢。 日本では今やその数3000種類とか…。
of vinegar, making it a bittersweet addition to a number of Japanese dishes, especially if you’re looking to take your Japanese dining experience to the next level. ;OL HJ[\HS ÅH]V\Y VM WVUa\ W\[ ZPTWS` PZ H vinegar-like sauce with a citrus twist. The ingredients are a combination of familiar 1HWHULZL ÅH]V\YZ! YPJL ]PULNHY TPYPU katsuobushi (dried, shaved skipjack tuna), kombu (kelp) and soy sauce. Soy sauce is not always added, and the variety without soy sauce is naturally lighter in colour. These ingredients, once blended, ZLY]L HZ [OL IHZL [V ^OPJO JP[Y\Z ÅH]V\Y PZ added. Yuzu is a popular citrus that is used in making ponzu, but bitter orange or other bitter citrus fruits are sometimes used instead. Most of the varieties of ponzu that are available in North America contain lemon or lime juice, but varieties made with yuzu are becoming more common.
PONZU ぽん酢
【ぽんず】
Saucy perfection
Add an unexpected zest to your favourite Japanese foods.
Most people are likely familiar with Japanese JVUKPTLU[Z HUK ÅH]V\YM\S ZLHZVUPUNZ SPRL ZV` sauce, wasabi paste and teriyaki. And just like here in the West, mayonnaise is also enjoyed throughout Japan. Some may even have tried H KLSPJPV\Z I\[ T`Z[LYPV\Z JP[Y\Z ÅH]V\YLK sauce that sometimes arrives next to your meal at a Japanese restaurant. This lesser-known seasoning is the unsung hero of a number of Japanese culinary delights: ponzu.
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Ponzu appeared on the Japanese food scene centuries ago, when Japan was still closed to the rest of the world but was exclusively engaged in trade with the Dutch. Part of the name ponzu comes from the Dutch word pons, meaning “punch,” with the other part coming from the Japanese word su, meaning “vinegar.” /V^L]LY [OL +\[JO PUÅ\LUJL Z[VWZ ^P[O [OL UHTPUN VM [OPZ ÅH]V\YM\S ZH\JL 7VUa\ PUJVYWVYH[LZ [OL MY\P[ ÅH]V\Y VM H W\UJO ^P[O [OL HJPKP[`
Fortunately, the curious are not limited to what can be found at the local supermarket. If the number of recipes that can be found online is any indication, ponzu is also pretty easy to make at home. This makes it easy to experiment ^P[O KPќLYLU[ [`WLZ VM JP[Y\Z HZ ^LSS HZ ^P[O ZV` sauce versus non-soy-sauce varieties, and even develop your own personalized blend based on your individual taste. However, for the ponzu novice or those who want to save time in the RP[JOLU `V\»SS ÄUK P[ H[ (ZPHU NYVJLYZ VY L]LU your local supermarket. Ponzu is often enjoyed with meat dishes, for instance as a dip with shabu-shabu just before putting the thinly sliced beef into your mouth. @V\ JHU VM[LU ÄUK P[ ZLY]LK UL_[ [V ZHZOPTP with somen noodles or as an added kick to [OL Z\I[SL ÅH]V\Y VM [LTW\YH .P]LU [OL HJPKP[` of ponzu, it also makes a great marinade for chicken or beef. However, if you really want to impress your friends, use your own homemade blend of ponzu with your favourite citrus for a unique, Japanese-inspired vinaigrette.
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Spirits | Nikka Taketsuru Pure Malt
By Sarah Dickson
創業者・竹鶴政孝の名を冠する一本は、 ニッカウイスキーの歴史、味と技を受け継いだ 究極のブレンドデットウイスキー。
For relaxing times 竹鶴ピュアモルト 【たけつるぴゅあもると】
Nikka Taketsuru Pure Malt Despite being originally brewed for Japanese palates, subtly ÅH]V\YM\S 5PRRH 7\YL 4HS[ OHZ MV\UK H NSVIHS H\KPLUJL
T
he Japanese have known for generations what it takes to make a quality malt whisky. In recent years however, Japanese whisky has exploded onto the world spirits scene and achieved a level of popularity that distilleries did not anticipate and have at times struggled to keep up with. Yet this popularity means that the rest of the world has a chance to learn how the Japanese have mastered the craft of whisky making, and to taste what is now considered some of the world’s best whisky. Since Nikka Taketsuru Pure Malt’s release at LCBO stores in 2016, it has provided fierce competition for some of the more established whiskies on the shelf. Nikka Taketsuru Pure Malt takes its name from the founder of Nikka Whisky Co., Masataka Taketsuru. After moving to Scotland as a young man, Taketsuru enrolled at the University of Glasgow and dedicated his life to the art of whisky making. While a student there, he apprenticed at local distilleries and diligently learned their craft, working his
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way up to master blender. It was his desire to bring quality whisky to Japan that drove him to master this craft, and his success in doing so led him to be known as the father of Japanese whisky. Upon his return to Japan, Masataka Taketsuru founded the Nikka Whisky Co. in 1934 in Hokkaido. As the company grew, he built a second distillery in Sendai in 1969 which is now known as the Miyagikyo Distillery, where Nikka Pure Malt is created. The location was chosen because of its similarities with the landscape of Scotland, where Taketsuru honed his whisky-making skills. Taketsuru was impressed by the area’s clean air, its humidity for storing barrels and its peaty terrain with access to plenty of underground water resources—all essential environmental factors for brewing the finest whisky. Masataka Taketsuru’s desire was to make a light, fruity whisky. This dream is accomplished using the largest pot stills in Japan, with a special shape and a steam-heating
process that allows the ingredients to distill slowly, leading to the desirably light and fruity flavour that Taketsuru intended. While maintaining some similarities with scotch, Japanese whiskies tend toward a more subtle flavour initially intended to appeal to Japanese palates. Nikka Taketsuru Pure Malt’s palate is rich and oily, with subtle fragrances of orange, pear and nutmeg. A percentage of malt aged in sherry casks contributes to the hint of spice that gently hits the nose. The finish is light and peaty, with notes of citrus and cherry passing over the tongue. Nikka Pure Malt’s flavour makes it ideal for cocktails, while its rich colour makes it an attractive choice as a gift or as an addition to display on your home bar.
Nikka Taketsuru Pure Malt Japanese Whisky | $81.85 lcbo.com
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Travel | Henro on Shikoku
By Nina Lee
HENRO ON SHIKOKU
四国88ă ‹ć‰€ă Žĺżƒă Žć—…ă Ż1200ĺš´ă Žă „ă Ťă —ă ˆă ‹ă‚‰çśšă ?。
Whether you walk, cycle or drive, the Shikoku pilgrimage (henro) will take you on a transformative journey of the mind, body and soul. Shikoku is a small island with big character. Hundreds of temples hidden among mountains, valleys, hills, beaches and streams dot the island. Every year, more than 200,000 people embark on a pilgrimage here called OLUYV. These pilgrims, or 6OLUYV ZHU, travel 1,200 km on a coastal trail by foot, bike, bus, train or car to visit 88 temples on a route originally 16
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made popular by 8th-century Buddhist TVUR 2\RHP VY 2͝I͝ +HPZOP 2͝I͝ +HPZOP founded the Shingon School of Buddhism, and either he or his apprentices founded or restored nearly all of the temples on the route. Since 1140, pilgrims have been walking the route, which takes about two months—however today many pilgrims will join a tour group or take a bus or train for a portion of the journey, shortening the trip down to as little as a week. Still others will travel a mini circuit between temples 11 and 12, allowing them to visit 88 mini temples and complete the henro in a day. Visiting tourists often precede their pilgrimage by heading to Mt. Koya in Wakayama, just a couple of hours south of Osaka. There they spend a night at the famous monastery enjoying delicious ZOVQPU Y`VYP (Buddhist vegetarian cuisine) and wake with the sun for a prayer service
before hopping on the ferry to Tokushima to start their journey. While the vast majority of pilgrims travel the route by tour bus, there is a certain allure to completing at least a portion of the journey on foot. Typically travellers complete the route in order from temple 1 to 88, however others go in reverse, while some hop back and forth between the temples in no specific order. Regardless of the route taken, all pilgrims wear byakue (white robes), sugegasa (sedge hat), juzu (prayer beads) and wagesa (sash), and they each carry a RVUN͝a\L (walking stick), U͝R`͝JO͝ (stampbook) and a bundle of osame-fuda (identifying papers), which are all available near temple 1 on the tour. The 88 temples are divided into four areas, each representing a stage in the pilgrim’s religious journey. The journey through Tokushima (temples 1 to 23) is known as Awakening, and includes some
Follow a beautiful path to enlightenment
of the most treacherous terrain: climbing mountains, through valleys and across YP]LYZ ;LTWSLZ [V [OYV\NO 2͝JOP allow pilgrims to focus on Ascetic training while walking along beaches, scenic capes, past farms and through dense forests. The temples in Ehime (temples 40 to 65) encourage enlightenment, taking travellers through small towns, lush rice paddies, sombre graveyards and comforting onsen (hot springs). The final section through Kagawa (temples 66 to 88) is said to allow for achieving the transcendent state of Nirvana, and boasts tranquil streams, majestic waterfalls and stunning vistas. Along the way, pilgrims often visit some of Shikoku’s famous landmarks—the Naruto whirlpools near Tokushima are best viewed from a tour boat, while crossing the remote vine bridges of Iya Valley sends travellers back centuries to rural Japan.
;OL +͝NV 6UZLU PU ,OPTL PUZWPYLK /H`HV M i y a z a k i ’s a n i m e S p i r i t e d Aw a y a n d i s a w e l c o m e re s t s t o p f o r a c h i n g j o i n t s and muscles. Henro is a journey that will test and reward every ounce of your being—from steep, worn paths up mountains and difficult hikes through dense forests to magnificent vistas and introspective experiences, Henro is an indescribable once-in-a-lifetime adventure. Your passport photo may look the same, but you will leave a different person.
SHIKOKU �四国】
Henro follows the coastline on Shikoku, the smallest of Japan’s main islands, where pilgrims traverse mountains, hills, valleys and rivers to visit 88 sacred temples.
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By Amanda Taylor
Tokyo may be a metropolis, but it’s no concrete jungle. Some of Japan’s most beautiful landscapes can be found right in the city. Tokyo often conjures up images of a bright, neon playground, but nestled among the flashy skyscrapers are a plethora of natural havens. The city is sprinkled with lush gardens and parks that bloom with life in spring and blaze with colour in autumn.
walking the whole park would be a challenge, but bicycle rentals are available for a reasonable fee. The bike trails are the best way to experience this expansive park in its entirety—from the dynamic foliage to the gorgeous seasonal flower beds.
Rikugien Garden is right off of Tokyo’s central Yamanote train line. Designed around 1700 by a Tokugawa shogun, the garden is quite large: it’s estimated to take about an hour to stroll the whole area. Rikugien is especially celebrated for its stunning autumn scenery, including romantic nighttime illuminations in the fall.
Koishikawa Korakuen garden is a true oasis in the city. It sits next to the hustle and bustle of Tokyo Dome stadium, but the moment you set foot inside this garden the surrounding noise is muffled by the trees, leaving only serene quiet and birdsong.
Showa Memorial Park is about a 30-minute train ride from the city centre. It was opened in the 80s to commemorate the 50th anniversary of Emperor Showa’s reign. With wide-open lawns and lots of trees for shade it’s the perfect spot for picnics—especially under the delicate cherry blossoms in spring. At 160 hectares,
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For those looking for something more rigorous than a stroll, Mt. Takao and the Todoroki Gorge are great for hiking. Mt. Takao is roughly an hour outside of central Tokyo and has a number of hiking trails of varying difficulty. And the Todoroki Gorge is Tokyo’s only natural ravine. Instead of the sculpted elegance of Tokyo’s gardens, Todoroki Gorge offers a wilder, less designed
but equally attractive beauty. A musical river, hidden temples and a peaceful waterfall add to the enchanting ambience of the ravine. Only in Tokyo are the clean lines of the city so seamlessly blended with the vibrant beauty of nature.
tokyotokyo.jp Official Tokyo Travel Guide
gotokyo.org Visit the Tokyo Brand website to plan your next trip and connect with the many exciting experiences this city has to offer.
TO K YO P U LS ES WI T H I D EAS T HAT C O N N ECT THE OLD WITH THE NEW
gotok yo.org
Only in Japan | Valentine’s Day
By M Crowson
Love in translation
On Japanese Valentine’s Day, women spend cash and shed (hopefully metaphoric) blood, sweat and tears on chocolate for their true loves ‌ and also some other dudes. ć—ĽćœŹă ŻçžŠç?†ă ¨äşşćƒ…ă Žĺ›˝ă 㠋らďź&#x;ćœŹĺ‘˝ă ˜ă‚ƒă Şă ?ă Śă‚‚ăƒ ăƒ§ă‚łăƒŹăƒźăƒˆă€‚
sales for the occasion. Last year’s Valentine’s Day raked in ¼138.5 billion, and that number is expected to grow again in 2018.
Illustration by Chieko Watanabe
Ah, Valentine’s Day. You know it’s coming because the grocery store endcaps are piled with shiny, red, heart-shaped boxes and fuzzy teddy bears, and every other online ad you see is for jewelry. Japanese Valentine’s Day, like the Canadian version, also takes place on February I\[ P[ PZ H ^OVSL KPŃœLYLU[ IV_ VM JOVJVlates—literally. Forget about cards and jewelry, because JV-Day is all about chocolate. On the day in question, women all over Japan buy or make chocolates for all the men in their lives. You read that right: women shower men with gifts. Male coworkers, bosses, and classmates get “obligation chocolateâ€? (giri choko), just-afriends get “friend chocolateâ€? (tomo choko) and romantic partners get “true love chocolateâ€?
(honmei choko). Some ladies choose this day as [OL KH` [V JVUMLZZ [OLPY MLLSPUNZ MVY [OL Ă„YZ[ [PTL to a secret crush. Rumour has it that this gifter-giftee switcheroo was the result of a simple mistranslation. In ^OLU = +H` ^HZ Ă„YZ[ PU[YVK\JLK [V Japan, a bigwig at the luxury confectionary JVTWHU` 4VYVaVŃœ TPZOLHYK OPZ >LZ[LYU MYPLUK as saying that it was a day when “women give men gifts.â€? This misunderstanding gave birth to a little campaign to sell heart-shaped chocolates to housewives, and the rest is lost (or gained, if you’re a dude) in translation. It’s no surprise that this is a big day for Japanese chocolate companies, who do more than half their annual
Chocolatiers may be busy this time of year, but store-bought goodies aren’t the only way for a Japanese woman to show her love, appreciation, friendship, respect or obligation. Some people believe that money can’t buy love, and a true Valentine’s Day honmei choko must be carefully made by the woman’s own hands. But apparently, even that is not enough for the truly committed. A couple of years ago, Twitter users were declaring that, to really form a close connection with that special someone, you should add a special ingredient to mark your territory: mix in a little hair, saliva or blood. Urban legend? Practical joke? Only the chefs will know. >OPSL THU` 1HWHULZL WHY[PJPWH[L PU [OL TVYL conventional gift-giving aspects of Valentine’s Day, some men are protesting. In 2006, a boyfriend who was dumped formed the 9L]VS\[PVUHY` (SSPHUJL VM 4LU >OVT >VTLU Find Unattractive, a group that marched against “passion-based capitalism.â€? These poor boys reject the holiday before it can reject them. In the end, though, their unattractiveness may WH` VŃœ ILJH\ZL VU >OP[L +H` 4HYJO HSS the men who received Valentine’s chocolates are expected to repay every woman with a white-themed gift that is three times the value of the original gift. Maybe being ugly isn’t so bad.
In the mood for love? Regardless of the country-specific variations, Valentine’s Day is not for everyone. But if you’d like to join in the festivities, here are some survival tips.
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DO NOT
DO
DO NOT
add your own “secret ingredient.�
explore the department store.
hand-make chocolates for everyone.
Do we even have to tell you why this is a bad idea?
Shops begin putting out gorgeous, delicious chocolates starting in mid-January.
Your coworkers and friends might mistake it for a romantic gesture!
Valen tines S pecial Feb.12   to 1 4, limite specia d-time l menu !
14. 25
16. 50
14. 25
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Tokyo’s Best
Cherry Blossom Spots Tour
1 Visit Tokyo’s most popular cherry blossom viewing sites on this 1-day bus tour. The tour includes visits to some of Japan’s most famous cherry blossom viewing sites including Showa Kinen Park, Shinjuku Gyoen or Chidorigafuchi, as well as sightseeing around some of Tokyo’s most iconic landmarks such as Tokyo Tower. 2 Inside Showa Kinen Park, admire a scenic landscape formed by roughly 200 cherry trees and an expansive lawn. When in season, tulips and rape blossoms can also be seen blooming radiantly. 3 Shinjuku Gyoen was created for the Imperial Family. French, English, and Japanese-style gardening all show their characteristics at this spacious garden which is representative of modern Western-style gardens cultivated in Japan in the Meiji period (1868-1912). 4 Head up 150 metres to the Tokyo Tower observation deck to take in the never-ending cityscape and the stunning carpet of cherry blossoms down below. 5 For lunch enjoy a meal of authentic Japanese cuisine at a traditional-style restaurant. Have a relaxing time and get away from the hustle and bustle of the city.
TOUR BASIC INFORMATION Seasonal Tour: Mar 21 – Apr 15, 2018, Daily
Departure city: Tokyo | Visits: Tokyo Duration: approx. 7 hours English-speaking guide, lunch, other admission fees and transportation costs included in the tour.
PRICE
CAD $
130
*Price is for month of February 2018 *Price would 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
ITINERARY 8:40
Showa Kinen Park
Depart from Keiko Plaza Hotel, Shinjuku
The interpreter-guide or a staff member will conduct check-in. The bus will depart at 8:50. *Customers who are late for the departure time will have their bookings cancelled.
Shinjuku Gyoen
90
min
The entire park is home to approximately 1,500 cherry trees that bloom in full glory. Inside, there is a vast garden with a beautiful landscape formed by roughly 200 cherry trees amidst an expansive lawn. There is also a bridge from where rows of cherry trees can be seen lining the river.
60
min
Opened in 1906, Shinjuku Gyoen is a Japanese garden created for the Imperial Family. When spring comes, 65 varieties of cherry trees bloom proudly throughout a long period. Those who missed the cherry trees’ peak blooming times can still enjoy cherry blossom viewing here.
Lunch Enjoy an authentic meal of Japanese cuisine at Mumonan, a restaurant located in a former Japanese-style inn or ryokan. Lunch Menu: Appetizer, hors d’oeuvre, fried dish, sashimi, simmered dish, seasonal mixed rice, pickled vegetables, miso soup and dessert.
Tokyo Tower Main Observatory
60
min
Enjoy a bird’s-eye view of cherry blossoms! See a sweeping panorama of the city from 150 metres above the ground. *An additional admission fee is required to access Tokyo Tower’s Special Observatory. Those who plan on entering must pay the required charges at the location.
Lunch Menu: Appetizer, hors d’oeuvre, fried dish, sashimi, simmered dish, seasonal mixed rice, pickled vegetables, miso soup and dessert. *The actual menu may vary due to seasonal and daily availability of ingredients. *The dining venue may be changed depending on facility circumstances. *Requests for vegetarian meals must be made at least 5 days before the tour departure date. Please note that requests made any later cannot be accommodated. *Allergy-friendly meals, etc. are not available.
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com www.bentoboxmag.ca
All photos ©JNTO
F E B R U A R Y 2018
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By M Crowson
Hit the books | Strange Weather in Tokyo
A curious love story Strange Weather in Tokyo
More by the author
Manazuru
by Hiromi Kawakami
T Twelve years after her husband’s death, Rei has moved on, yet she keeps returning to a mysterious seaside town that jjogs some long-lost memory.
Translated by Allison Markin Powell
Two Tokyo loners strike up an unusual friendship after a chance meeting in a bar.
The Nakano Thrift Shop S
Author info
Hiromi Kawakami is one of Japan’s most popular contemporary novelists, and her work has been translated into 13 languages. She has been awarded the Akutagawa Prize and was short-listed for the Man Asian Literary Prize as well as the Independent Foreign Fiction Prize. Allison Markin Powell is a literary translator, editor and publishing consultant. She has translated Osamu Dazai, Fuminori Nakamura and Kanako Nishi. She maintains the database www.japaneseliterature inenglish.com.
Tsukiko Omachi is a hard-drinking career woman in her late 30s, a bit of a loner who spends a lot of time eating and drinking by herself. One day, while stopping at a bar near the train station, she orders at the same time as the older man beside her, and the two realize they’ve ordered almost the exact same thing: tuna with fermented soy beans, fried lotus root and salted shallots. Tsukiko wonders, who is this person with such similar taste in food? They strike up a conversation, and she realizes that he was her Japanese teacher in OPNO ZJOVVS `LHYZ HNV ([ ÄYZ[ ZOL JHU»[ remember his name, so she simply calls him “Sensei”—and even after they grow close, the habit sticks. She and Sensei strike up an odd friendship, often meeting at the same bar and drinking late into the night. Though they’re ZLWHYH[LK I` H `LHY HNL KPќLYLUJL ;Z\RPRV immediately realizes that, “I felt much more familiar with him than with friends my own age.” Gradually, their relationship extends into daytime meetings, and the hint of something like romance begins to bloom between them, though only very gradually. This potential romance is complicated 24
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when they attend a high school reunion of sorts, and Tsukiko runs into Takashi Kojima, a former classmate. Though they get along well LUV\NO ;Z\RPRV Z[PSS ÄUKZ OLYZLSM KYH^U [V Sensei. Though they are an unlikely pair, and theirs is no typical love story, there is something touching about their subtle, heartfelt relationship, which unfolds in short chapters that mix traditional seasonal references with the kind of mundane, timeless elements of a solitary urban life in Japan. (Z JOHYHJ[LYZ IV[O ;Z\RPRV HUK :LUZLP VќLY fascinating windows into contemporary life in Tokyo. In many ways, Sensei is a prototypical, somewhat curmudgeon-y teacher, passionate about poetry—he quotes Sei Shonagon and Matsuo Basho—and always dressed very smartly in a wool suit and carrying a neat briefcase, ever prepared for whatever comes his way. Tsukiko initially assumes he is a widower, but the story is more complicated, and when he shares that story it becomes clear to the reader that he is not an entirely conventional man. Another personality quirk Sensei displays is an insistence on pouring his own drinks. Traditionally,
Objects for sale at the shop appear commonplace, SPRL [OL Z[HɈ HUK customers. But for some, these objects hold many secrets of the human heart.
women are supposed to pour drinks for men, and younger people are supposed to pour drinks for their elders, but Sensei enjoys pouring for himself. Tsukiko is no help in this, because she isn’t the most graceful pourer. In fact, none of her habits are particularly ladylike, and while Sensei points these things out, he doesn’t do so out of judgment. Tsukiko is stubborn, independent and perfectly content not to follow the rules [OH[ KLÄUL OLY NLUKLY ,]LU[\HSS` ^L KPZJV]LY that she lives in the same neighbourhood as her mother, brother and brother’s kids, but she rarely visits them. She’s not exactly the black sheep of the family, and her mother seems to OH]L Z[VWWLK PUZPZ[PUN [OH[ ZOL X\P[ OLY QVI ÄUK a man and have babies. Still, her relationship ^P[O OLY MHTPS` PZ ZVTLOV^ IV[O HќLJ[PVUH[L and uncomfortable, so Tsukiko’s visits are rare. Ultimately, what makes this book so oddly charming is the way Tsukiko and Sensei remain enigmatic to readers, even as they reveal themselves through the small objects and delicious foods of their daily lives.
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F E B R U A R Y 2018
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Shell out for safe, clean eating The secret to thoroughly washed produce lies all the way under the ocean. Before making a salad or biting into a fresh fruit, do you ensure your produce is thoroughly washed? Maybe you wash vegetables like cucumbers, but you don’t bother with something like iceberg lettuce? When it comes to food safety, the Japanese take things seriously—perhaps more seriously than your average Canadian might. I remember getting a phone call from a language exchange student from Japan who needed some help talking to her host family. They weren’t washing the iceberg lettuce when making her lunch, she said, and it was making her very uncomfortable. From my experience, most Japanese people are similarly thorough about washing their produce. In the past, washing with fresh water might have been considered sufficient. However, with concerns about pesticides and radioactive residue getting higher, Japan has introduced a wash detergent that can ensure your fruits and vegetables are healthy for consumption. You see, most pesticides can’t be removed from produce with water alone. Some pes-
Before
ticides are even water resistant so that rain won’t wash them off. So, how can we make sure our produce is safe to eat? The answer is in a small bottle of Scallop Natura. Scallop Natura is the world’s first nanoization of scallop shells and is 100% natural: it has no strong chlorine odour, unlike some other bacteria removal agents. It has also been approved as a food additive and natural material by Japan’s Ministry of Health, Labour and Welfare. Why use scallop shells on your veggies, you might ask? Scallop shells have a long history of being used for soil improvement and as an antibacterial material in Japan. By nature, scallop shells have alkaline properties that are found to increase in alkalinity when baked at high temperatures. By taking advantage of these characteristics, scallops shells can be used as an effective disinfectant.
Natura. After stirring gently, put in your vegetables and/or fruits and let them soak for 7 to 10 minutes. At around the 10-minute mark, you might see an oily film on the surface of the water and it will start to look cloudy. Wash your produce off and it’s ready for consumption! And Scallop Natura is not only for food ingredients. This powder can also be used for bacteria removal on kitchen and plumbing fixtures, as well as for deodorizing rooms and tackling pet smells. It can also be added to water when you wash rice—or you can even add it to your own bathwater. For a safe, organic and worry-free clean, start treating your fruits and vegetables with Scallop Natura.
Scallop Natura is very easy to use. Just fill a bowl or washing tub with two litres of water and add about one to two grams of Scallop
What can Scallop Natura do? w6)13:) 6)7-(9%0 ',)1-'%07 %2( ;%< Scallop Natura separates and removes agricultural chemicals and other harmful materials from food ingredients with just a 10-minute soak.
w)0-1-2%8) &%'8)6-% With its strong alkalinity, it removes harmful substances, bacteria, mildew and mildew and other contaminants from your food ingredients.
After
w1%-28%-2 *6)7,2)77 By suppressing bacterial growth, Scallop Natura brings out the original flavour of food ingredients and enables them to keep better for longer storage.
'EREHMER HMWXVMFYXSV .ETER &IEYX] -QEKIW -RG ` [[[ NETERFIEYX] GE 26
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Film focus | Fireworks
By James Heron
#FBVUJGVM BOE CBGáJOH—KVTU MJLF UIF SFBM UIJOH A visually sumptuous, dream-like and disarmingly strange teen romance-fantasy delivers something strikingly original.
MOVIE INFO ©2017 ‘Fireworks, Should We See It From The Side Or The Bottom?’ Production Committee
Fireworks—Should We See It from the Side or the Bottom? (2017) Directors: Akiyuki Shimbo and Nobuyuki Takeuchi Starring: Suzu Hirose, Masaki Suda, Mamoru Miyano and Takako Matsu Screenplay: Hitoshi One, based on the story I` :O\UQP 0^HP Running time: 90 minutes On a sleepy summer day in a seaside town, a beautiful high school girl asks the boy who likes her to run away with her. Their adventure includes parents in pursuit, a magical sphere and a day that keeps repeating itself.
J
apanese anime had a banner year in 2017 in terms of quality, popularity and reach. The year saw Makoto Shinkai’s 2016 gender-swapping fantasy Your Name JVU[PU\L P[Z NSVIHS IV_ VѝJL JVUX\LZ[ while Sunao Katabuchi’s In This Corner of the World reinforced animation’s ability not only to build new worlds but to recapture real worlds now lost, and to draw powerful stories within them. Directors Akiyuki Shimbo and Nobuyuki Takeuchi’s Fireworks (full title: Fireworks— Should We See It from the Side or the Bottom?), IHZLK VU H SP]L HJ[PVU ;= ÄST I` :O\UQP 0^HP TVZ[ KLÄUP[LS` WVZP[PVUZ P[ZLSM PU [OL Your Name school of supernatural high school love Z[VYPLZ 0[ JVTLZ ^P[O H ÄUL WLKPNYLL IVHZ[PUN H script by Hiroshi One (Moteki and Scoop!) and the voices of young adult superstars Suzu Hirose and Masaki Suda. The action takes place on a single summer day in a sleepy seaside town. The local boys argue about [OL UH[\YL VM ÄYL^VYRZ HUK ^OL[OLY [OL ZOHWL VM [OL I\YZ[Z ]HY` HJJVYKPUN [V WLYZWLJ[P]L! ÅH[ PM viewed from the side and round when seen from below. Meanwhile the love-struck Norimichi and Yusuke both long to accompany their beautiful classmate Nazuna to the village’s annual
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Strong performances, luminous animation and a looping plot will entrance and challenge both anime buffs and broader audiences
fireworks festival. Though neither can muster the courage to ask for a date they decide to settle the issue in the high school pool; the winner of a swimming race ear ns the right to approach Nazuna. Norimichi wins I\[ 5Ha\UH·^OV Z\ќLYZ PU HU HI\ZP]L OVTL environment—suggests that instead of the festival they flee the village completely. Their escape goes terribly, tragically awry until Norimichi discovers a magical orb which allows him to rewind time and relive the day again and again. Fireworks grafts the closed time-loop themes of Groundhog Day or Edge of Tomorrow onto a Japanese rural teenage romance. It questions the linear nature of time while asking us to give philosophical consideration to the infinite possibilities implicit in our every act of will and in every whim of circumstance. Animation director Shimdo’s visual style is distinctly different from the oceanic vistas we expect from Miyazaki or Shinkai. Blending 3D animation with hand-drawn 2D, he creates bold, hallucinatory images. Against often
photo-realistic backgrounds, he brings his characters into extreme close-up; Nazuna’s huge, luminous eyes contain worlds of vulnerability and mischief. This level of scrutiny demands nuanced performances and Hirose and Suda—two of the best young film actors of their generation—are equal to the task. The fact Norimichi is a head shorter than Nazuna is a nice touch that increases our sympathy for his character. Fireworks errs in positioning itself too close to the orbit of Shinkai’s masterpiece. The supernatural story of teenage romance and escape in the rural seaside setting will lead audiences to expect another Your Name. It is not a comparison many ÄSTZ JV\SK Z\Y]P]L I\[ Fireworks is something ]LY` KPќLYLU[ :OV[ [OYV\NO ^P[O H NPKK` ecstatic melancholy, Shimbo and Takeuchi’s film is visually sumptuous, dream-like and, at times, disarmingly strange and disorienting. But then, isn’t that pretty much exactly what young love is supposed to feel like? Fireworks’ Canadian premiere will be presented as a special screening of the JCCC’s Toronto Anime Matsuri on Sunday, February 18, at 2 pm.
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atcha i filled wbeithanmpaste.. Dorayakan d cream d re
Staff
There are m youradnayifways to enjo y uku!
Ariel Litteljohn
Ariel is often on the hun A t for tasty bites, whether it be a ďŹ&#x201A;avourful w tomato found at a local farmerâ&#x20AC;&#x2122;s mar ket, peppered pomfret at a restaurant in Mumbai or takoyaki devoured on a small street in Osaka. Her accompanim O ents of choice are ar r her husband, David, and their young d ughters, Freya and Lum dau en.
Finely crafted sweets This cafĂŠ produces delicate handmade Japanese confections PU H KLSPJPV\Z HYYH` VM Ă&#x2026;H]V\YZ
f you are not alrea dy f a m i l i a r w i t h JTown, Sasaki Fine Pastry is yet another reason to make the trip to Markham. The small hidden gem of a cafĂŠ turns out some of the most delicious wagashi (handmade Japanese sweets) one can imagine eating outside of Japan.
I
The day I visited, the cafĂŠ was incredibly busy and both the daifuku and the dorayaki (a red bean and cream Japanese pancake) were disappearing at an alarming rate. On a busy weekend, the cafĂŠ turns out quite a few hundred daifuku sweets alone. Wow! The two daifuku that I tried were each tantalizingly delicious in their own ways. The strawberry daifuku (ichigo daifuku) consists of a very sweet purĂŠed strawberry filling combined with a more bitter red bean paste,
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perfectly complementing the sweet berries. The mango daifuku completely won over my tastebudsâ&#x20AC;&#x201D;a silky combination of perfectly ripe mango combined with white bean paste, wrapped in a delightfully thin and chewy piece of mochi. Each piece is presented nicely in a matching wrapper on a small plate. There were six or seven different varieties of daifuku to choose from, including a sesame and whipped cream variety, roasted green tea daifuku and the ever-popular matcha daifuku, made with Kyoto matcha. I am told that there are often this many flavours to choose from, and that the varieties are inspired by the seasons in Japan as well as here in Canada. For example, February often sees a special chocolate daifuku in celebration of Valentineâ&#x20AC;&#x2122;s Day, and the springtime features a sakura (cherry blossom) daifuku.
:HZHRP HSZV VŃ&#x153;LYZ H ZWLJPHSS` J\YH[LK ZLSLJ[PVU VM 1HWHULZL HUK UVU 1HWHULZL [LH JVŃ&#x153;LL and other drinks (such as Ramune Japanese soda) to enjoy alongside your chosen wagashi. Sasaki Fine Pastry is owned and operated by Yuki Sasaki and her husband Allan. Yukiâ&#x20AC;&#x2122;s mochi sweets were such a hit with friends and at school fundraisers that the decision to open a cafĂŠ seemed to be a natural progression for the pair. Itâ&#x20AC;&#x2122;s been such a success that Yuki and Allan have recently opened a second location in North York.
Sasaki Fine Pastry 3160 Steeles Ave. E., Unit 5B, Markham 905-604-4055 OPEN: ;\LZÂś-YP WTÂś WT Â&#x2039; :H[Âś:\U HTÂś WT Â&#x2039; 4VU JSVZLK