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Japanese Culture | Hot Spots | Products

| Food TM

Apr. 2018

No. 38 FREE www.bentoboxmag.ca

Tsukiji Explore the world’s most iconic market

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Contents April 2018 No.38

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Enjoy a drink at this hidden lounge

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Feature: Tsukiji market

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Restaurant: Ninki Sushi and Sake Lounge

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Ingredient: Natto

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Drink: Niigata Beer Co.

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Travel: Ishinomaki

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Book: Japanese Whisky

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Only in Japan: Cherry blossom treats

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Beauty: Seefu Hair North York

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Tech: 2018 Honda Accord

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Movie: Oh Lucy!

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:[HɈ 7PJR! Ja Pantry

EDITOR’S NOTE

Nina Hoeschele

Discover the world-famous Tsukiji market Tsukiji is not your average market. It’s a place where tourists line up well before KH^U [V [HRL PU [OL ZPNO[ VM JOHV[PJ [\UH H\J[PVUZ HUK ^OLYL `V\ JHU ÄUK ULHYS` any type of seafood imaginable. Restaurants the world over base their menus VU ^OH[ ;Z\RPQP OHZ [V VќLY·I\[ [OPZ PJVUPJ ZWV[ ^PSS ZVVU IL JOHUNPUN SVJH[PVUZ Join us in exploring today’s market while we still can!

Join the conversation on Facebook and Twitter facebook.com/bentoboxmag

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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, Walter Muschenheim, Yumi Nishio Volunteer Toru Onodera Designers Chieko Watanabe, Midori Yamamoto 7OV[VNYHWOLY Kazu Maruyama Advertisement & marketing Kazu Maruyama 7\ISPZOLY Kazu Maruyama

Bento Box Communication Inc. | 3003 Danforth Ave. PO Box 93628, Toronto M4C 5R4 Phone: 416-964-0981 | www.bentoboxmag.ca | Email: info@bentoboxmag.ca

ISSN 2368-9153

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©Yasufumi Nishi / ©JNTO

Feature

By Ariel Litteljohn

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Tsukiji Explore the world’s most iconic market

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T

480 types of seafood, 270 kinds of produce, over $15 million in seafood exchanging hands daily…welcome to Tsukiji!

he iconic and world-famous Tsukiji market is a major tourist attraction in Tokyo. Tsukiji opened in 1935 and quickly became the most famous wholesale market of over ten wholesale markets in ;VR`V HUK [OL SHYNLZ[ ÄZO market in the world. Tsukiji was not the original location of the fish market: it was initially in Nihonbashi, 3 kilometres north of Tsukiji. The Nihonbashi market was established in [V ZLSS L_[YH ÄZO [OH[ OHK ILLU IYV\NO[ MYVT Osaka for royalty at the Edo Castle. The Great Kanto earthquake in 1923 destroyed the market at Nihonbashi and Tsukiji was the selected location

for the new market to be built.

Tsukiji attracts 40,000 visitors daily. It also sees over 2,000 tons of marine products, 480 kinds of seafood and close to 300 kinds of fruit and vegetables exchanging hands per day. Nearly $8 billion of seafood is bought at Tsukiji every year. That equals more than $15 million daily! Some of the freshest seafood in the world can be found at Tsukiji, along with knowledge MYVT L_WLY[Z HIV\[ L]LY` KPɈLYLU[ [`WL VM ZLHMVVK that could possibly be consumed by humans. David Chang, the chef behind the Momofuku chain of restaurants, has described Tsukiji as “one of the great wonders of the world.”

Seafood selections (both domestic and imported) include uni (sea urchin), many KPɈLYLU[ [`WLZ VM JYHI ZJHSSVWZ ZX\PK L]LY` ÄZO PTHNPUHISL JSHTZ VJ[VW\Z shrimp, sardines and eels.

The market can be considered as divided into two main sections—the Outer Market and the Inner Wholesale Market, also RUV^U HZ [OL ;Z\RPQP ÄZO THYRL[ ;OL 6\[LY Market caters more to visiting tourists whereas the Inner Market is pretty much Z[YPJ[S` HIV\[ I\ZPULZZ ;OL ÄZO THYRL[ is most active from the wee morning hours until about 8 am. After 8 am, when the main business activity has slowed down and everything and everybody is slightly calmer, shops start selling their goods in smaller quantities to the public. Back in October 2016, due to concerns about unruly

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Aerial view of the new market in Toyosu, approximately 2 km east of Tsukiji’s current location. The Toyosu market is expected to open this October.

©Metropolitan Central Wholesale Market

tourists interrupting business, it was established that visitors not on business are not allowed into the Inner Market until 10 am. This rule is still in place.

The next few months might be your last to visit the MHTV\Z ;Z\RPQP THYRL[ HZ H UL^ ÄZO THYRL[ [OH[ ^PSS replace Tsukiji is scheduled to open this October.

This new market will be in Toyosu, a former gas plant located to the east of Tsukiji. The site where Tsukiji now sits will be part of a “modernization” plan ahead of the 2020 Olympics, though the plan is to retain some areas of the market for future use. The new location will boast safety upgrades such as being better equipped to handle natural KPZHZ[LYZ ILPUN V\[Ä[[LK ^P[O IL[[LY ÄYL ZHML[` HUK ZHUP[H[PVU HYLHZ HZ ^LSS HZ TVYL LɈLJ[P]L refrigeration systems, solar panels and a green rooftop.

Since hygiene and food safety issues will be better regulated at the new market, traders are hoping that this will make it even more alluring to foreign buyers, some of whom already plan their menus in places as far away as New York City and Toronto around what can be found in the wee hours of the KH` H[ [OL ;Z\RPQP ÄZO THYRL[ For now, Tsukiji market is open all days of the week, save for Sundays, national holidays and some Wednesdays.

Shops start opening at 5 am and most stay open until 2 pm.

The wholesale areas open to the public starting at 10 am.

If wandering around the busy market seems daunting to you, you can always join an organized guided tour. Check out Tsukiji Sushi Insider for tours as well as getting access to the famous tuna auction.

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©JNTO

SEE THE tuna auction There is a strict protocol that tourists hoping to take in some of the tuna auction must follow.

Starting in the early hours of the morning, often well before 5 am, people start lining up at the Osakana Fukyu Center at the Kachidoki bridge,

Market No-nos Tsukiji is a bustling and chaotic place, and in order to keep visitors safe and market business running smoothly, there are several rules that should be followed. Some of the important ones:

1 No flip-flops Besides being unsafe for potential slips and trips, flip-flops are an unsanitary choice of footwear through the often wet and slippery market. Same goes for high heels. Moreover, if you are spotted sporting any of these fashion faux-pas, you may be asked to leave.

2 Do not disturb

©JNTO

Frozen tunas are lined up according to size.

Once the bell rings to indicate that bidding is open, a fascinating (and fast!) song and dance begins.

Often, all of the fish are sold in under 15 minutes. located at the most northwesterly section of the market. Places are first come, first served, and only two lucky groups of 60 people each are permitted entrance daily—one between 5:50– 6:05 am and the second between 6:05 – 6:20 am. Visitors must view the auction from a designated area and are not permitted to use flash photography or do anything else that may interfere with the important business of selling tuna! The current aging infrastructure of the market simply does not allow for more visitors in the auction area. It is unknown at this time whether the market at Toyosu will be

set up to allow for more guests to view the tuna auctions. ;OPZ WHZ[ 1HU\HY` H[ [OL ÄUHS 5L^ @LHY»Z H\J[PVU [V ever be held at Tsukiji, a 400-kg tuna sold for $420,000 *HUHKPHU >OV I\`Z [OLZL ÄZO `V\ TH` IL ^VUKLYPUN& The answer is everybody—from grocery stores to small family restaurants to the very top restaurants in the world. Meticulous buyers come clad in rubber boots to PUZWLJ[ [OL X\HSP[` VM LHJO ÄZO \ZPUN [OLPY RLLU ZLUZL VM ZTLSS [V\JO HUK ÅHZOSPNO[Z [V SVVR H[ [OL JVSV\Y HUK [L_[\YL VM LHJO ÄZO ILMVYL WSHJPUN [OLPY IPK

While it might be tempting to touch pretty (and/or delicious) goods as they pass you, pose with a writhing slippery eel or stop in the middle of traffic to Google what type of seafood just passed by, please don’t. Remember that the market is a place of business and respect this.

3 No large bags, suitcases or strollers To avoid being the cause of traffic jams in the busy market, which has passageways that can be quite narrow, please leave all large items at home.

4 Kids-free zone Small children, babies and pets alike might get hurt or lost in all of the chaos in the wholesale section of the market. Keep children in the Outer Market area, which is much more suited to visiting tourists.

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Satisfy your various food cravings during your market visit Perhaps some of the world’s freshest seafood options can be yours during an early morning visit to Tsukiji—uni, Japanese oysters (kaki JYHI HUK ÄZO caught earlier that morning and prepared in front of your still sleepy eyes. Or, you could opt for cooked options such as the popular street food takoyaki (round balls jam-packed with chewy pieces of VJ[VW\Z MYPLK HUK [VWWLK ^P[O KYPLK IVUP[V ÅHRLZ and seaweed), deep-fried oysters VY NYPSSLK ÄZO VY LLS V]LY YPJL

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Market take-aways Want to bring somebody back home a special little something?

We’ve got a few suggestions that are sure to please (almost) everybody on your list.

1 Japanese bowls and dishes The Japanese believe that food is enhanced by what it is served in, and Japanese dishes make very special gifts. Check out Ichifuji shop for a wide selection of traditional tableware.

2 Japanese chopsticks Traditional Japanese chopsticks make great souvenirs. Pick some up for everybody on your list from Komiyama Shoten, located in the Outer Market.

3 Knives Gleaming and top-of-the-line specialty Japanese knives can be found at stalls in the market.

Whether you are looking for a knife to slice sashimi or to be used as a regular kitchen knife, all options can be found at Tsukiji.

4 Nori Japanese nori (seaweed) is of a much higher quality than you may be accustomed to. Another nori pro is that it is light enough to pack in your suitcase for all your family, friends and coworkers!

5 J tea Many shops, including the popular Jugetsudou and Uogashi Meicha shops, stock many tea options for you to taste and then bring home with you. Popular teas include high-quality Japanese green teas and matcha powders.

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Hot Spot | Ninki Sushi and Sake Lounge

FUSION JAPANESE GOODNESS Ninki Sushi combines the best of Japanese and international cuisine for busy Torontonians.

Sushi Omakase Set with 5 oz of Japanese sake. This is a popular meal set at both lunch and dinner time. Comes with miso soup and matcha ice cream. ($29)

By Yumi Nishio

Hungry for more? Let’s dig in!

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>OH[ THRLZ 5PURP :\ZOP Z[HUK V\[ PZ UV[ VUS` P[Z MVVK I\[ HSZV [OL SHYNL ZLSLJ[PVU VM SPX\VYZ ;OLYL HYL HIV\[ RPUKZ VM 1HWHULZL ZHRL HSVUNZPKL WS\T ^PUL shochu H [YHKP[PVUHS OHYK SPX\VY ZPTPSHY [V ]VKRH ILLY ^PUL HUK ^OPZR` @V\ JHU LUQV` `V\Y KYPUR Z[YHPNO[ VY VU [OL YVJRZ ^P[O LUV\NO ]HYPL[` PU [OL ZLSLJ[PVU [V IL WHPYLK ^P[O HU` JOVPJL VM TLHS ,]LU IL[[LY MVY I\Z` ^VYRLYZ PU [OL HYLH HSTVZ[ HSS MVVK P[LTZ MYVT [OL TLU\ JHU IL ZLY]LK MVY [HRL V\[ PUJS\KPUN ILU[V IV_LZ THRPUN H X\PJR HUK LHZ` S\UJO VY KPUULY 5PURP :\ZOP PZ HSZV YLJVTTLUKLK MVY H NYLH[ UPNO[ V\[ ^P[O MYPLUKZ HM[LY H I\Z` ^LLR >P[O MYLZO JHYLM\SS` ZLSLJ[LK PUNYLKPLU[Z HUK HU H^LZVTL H[TVZWOLYL 5PURP :\ZOP HZZ\YLZ `V\ H ^VUKLYM\S 1HWHULZL J\SPUHY` L_WLYPLUJL

;OL JOLMZ ZLSLJ[ [OL MYLZOLZ[ P[LTZ VM [OL ZLHZVU MVY [OLPY KPZOLZ HUK ZH\JLZ HUK KYLZZPUNZ HYL TVZ[S` OHUKTHKL PU [OL RP[JOLU

Torched Salmon :TVRLK HUK M\TLK ^P[O ^VVK JOPWZ ,UQV` [OL UH[\YHS Z^LL[ULZZ VM [OPZ ZH]V\Y` ZHSTVU

Spicy Cold Tofu *OPSSLK [VM\ ^P[O H IP[ VM VPS HUK NHYSPJ 5V[ V]LYS` ZWPJ` TLHUPUN L]LY`IVK` ^PSS SV]L [OPZ NYLH[ HWWL[PaLY

Ninki Sushi and Sake Lounge 40 King St. W., Scotia Plaza Concourse Level 416-368-7333 | www.ninki.ca OPEN: Mon–Fri 11 am–9 pm :H[ WT¶ WT ‹ :\U JSVZLK

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Ingredient | Natto

By Amanda Plyley

experience, to say the least. Relatively mild and earthy, the taste of natto isn’t bad at all—if you can get past the smell. Nothing says good morning quite like the scent of old, wet socks or rotting cheese wafting up from the plate in front of you ... right?

ねばねば ねば ばの のく くさ さー ーい い納 納豆 豆。 。 でも、 美 美容 容効 効果 果は は抜 抜群 群！ ！

っとう】 う】 納豆 豆【【ななっと

What’s that smell?

If you’re brave enough to try this curious ingredient, your body ^PSS [OHUR `V\ MVY [OL OLHY[` OLSWPUN VM U\[YP[PVUHS ILULÄ[Z Breakfast is the most important meal of the day.

Many of us have grown up hearing this oft-used phrase—moms, we know you mean well!—but it’s pretty impressive just how varied and versatile breakfast is around the world.

For some people, the most important meal of the day consists of scarfing down a quick bowl of cereal at the kitchen counter on the way out the door, or grabbing a coffee and a bagel at the café nearest to the office. For others, breakfast is a full-on family affair that calls for everyone to gather around the table

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and share in a hearty meal. From cheese and olives in Turkey to black bean soup in Brazil, rice and kimchi in Korea to eggs and sausage in the UK, salted fish and fresh fruit in Jamaica to Vegemite on toast in Australia, breakfast sure does take many forms. And in Japan, there’s a key morning meal ingredient that may surprise you—and make you plug your nose.

Natto is unique. Made of cooked soybeans fermented with Bacillus subtilis bacteria and then refrigerated to settle into a sticky, stringy mixture, it makes for an interesting culinary

A fortified staple in many diets across Japan, natto has been a household name (especially in eastern regions like Kanto, Tohoku and Hokkaido) for a long time—but its origins are not exactly known. Some say that natto developed over time in different parts of the country simultaneously due to its easily available ingredients: soybeans, soy sauce, mustard and green onion. Others point to Minamoto No Yoshiie of the Heian period (794–1185) and credit his battalion for its accidental discovery of natto. As one version of the story goes, in northeastern Japan between 1086 and 1088, Yoshiie’s soldiers were boiling soybeans to feed their horses when they were attacked and forced to stash the beans in straw bags and run. Days later when they returned and opened the bags, the soldiers found that the beans had fermented with the bacteria in the straw. They ate them anyway and found that they liked the taste—even Yoshiie approved. Natto took off in popularity shortly thereafter, and since then advances in the production of Bacillus subtilis have made it possible to mass-develop the sticky soybeans without the use of straw.

If you can find natto in your local Asian grocery store, it’s worth the purchase for its health benefits alone. Just one serving (100 g) will net you 20% of the recommended daily value of vitamin C and dietary fibre. Ideal for breakfast, a small serving of natto packs a huge amount of protein (18 g)—perfect to keep you energized until lunch rolls around.

Ready? Grab your chopsticks, hold your breath and dig in!

$2 Americanos and Espressos everyday before 8:00am and after 5:00pm.

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Drink up! | Niigata Beer Co.

By Amanda Taylor

古式製法の本格ビール。 吟味された麦芽・ホップの味を 「ビン内熟成」 のビールで…。

CRAFT BEER, JAPANESESTYLE 新潟ビール 【にいがたびーる】 Niigata Beer Co. offers up a variety of interesting brews.

Niigata Beer Co. was founded in 1997, when it rose from the ashes of the craft beer crash following the deregulation of the beer industry in Japan. Its tagline is charmingly simple: “I just wanted to drink good beer!”

Though the brewery is small, and specializes in craft beers, the company is defined by its diverse lineup of experimental brews. Some of its most remarkable beers have flavours like espresso, white truffle, blueberry, Japanese pepper and, for the very brave, wasabi. The company has also made something of a name for itself as an importer of foreigner beers, and it produces specialty brews for other brands as well.

Niigata Black is one of the latest offerings from the craft beer brewery. It’s officially classed as a Schwarzbier, which is a type of la-

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ger that originated in Germany. Schwarzbier is characterized by a dark-brown or black colour and heavy, coffee or chocolatey tones.

True to its name, Niigata Black pours out an opaque black-brown—an accurate representation of its rich taste. It has a deep, resonant flavour, reminiscent of caramel or toasted brown sugar, with notes of coffee and even soy sauce. It pours easily and doesn’t produce much of a head, and the texture is thinner than the colour would suggest.

Niigata Black’s alcoholic content is 4.5%, which is standard for a Schwarzbier. It’s a Western-style beer with malt imported from New Zealand.

The bottle is bold and simple, featuring a minimalist white label that can be read as a metaphor for the brew inside. Niigata Black is 100% bottle conditioned: this means instead of forcing air into the beer to artificially carbonate it, the carbonation is achieved through the chemical reaction between yeast and sugar. It’s common for there to be some yeast and sediment at the bottom of the bottle when beer is bottle conditioned, so pour carefully.

A mouthful of excess yeast will change the intended flavour of the beer.

Looking for something lighter? Niigata Beer Co.’s flagship brew, simply called Niigata Beer, is a Belgian ale that comes either bottled or in an adorable can featuring the Niigata Beer Co. mascot—a happy cartoon beer mug with a beer-foam hat. It’s much lighter than Niigata Black, pouring out a honey brown, and also has an alcoholic content of 4.5%. It has the distinction of being the first craft beer from Japan to use secondary fermentation, which is the process of fermenting the beer a second time after it has been canned in order to clarify it.

The taste is refreshing and light, with fruity flavours such as pear and banana, and a buttery finish. The texture is on the watery side, which is actually often the preference in Japan.

With a quirky lineup of exotic brews, Niigata Beer Co. is one of the most interesting players in the Japanese craft beer scene.

If you’re looking to try Niigata brews in Toronto, see page 27 for a list of locations where you can find them.

Exclusive Agent:

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Travel | Ishinomaki

By Nina Lee

I S H I N OM A K I 津波被害からの復興を目指す、 エネルギッシュな港町。

Where else can you find cherry trees soaring above statues of Kamen Riders and cats overtaking whole islands?

ISHINOMAKI 【石巻】 Located in Miyagi Prefecture, just east of Sendai, this oceanside city lies between Kesennuma Bay in the north and Matsushima Bay in the south.

Dear Ishinomaki: I met you, quite unexpectedly, when I was visiting Sendai. I intended to visit Matsushima, but fell asleep on the train and woke up to a friendly tap on my shoulder at the last stop. Knowing nothing about you, I decided this random stop was a fortuitous sign and spent the day exploring a strange town.

I must have appeared quite bewildered when I looked around, having absolutely no idea where I was. A family sitting across from me on the train invited me to join them at the café by the train station for a coffee and offered advice on the best sights to see within walking distance of the station. Armed with maps, advice, iced coffee, choco-buns and a rental bike, I waved goodbye to my new friends and headed toward the waterfront and Hiyoriyama Park. As I continued downhill toward the waterfront, the lingering KL]HZ[H[PVU MYVT [OL ;ͻOVR\ 16

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tsu nami became apparent. I stopped in at a rest stop/café where I enjoyed a glass of refreshingly cold hand-pressed soy milk a n d g o t d i re c t i o n s t o t h e p a r k .

T h e proprietress told me her café had recently been rebuilt, and explained how she and her family had survived the tsunami by running up the hill to Hiyoriyama Park, with water lapping at their feet. She pointed out the shortest route to the park, handed me a small takeaway bag with sweets and away I went. Halfway up the hill, I was winded and thankful for the treats and extra hydration. I made it to the entrance of the park near the apex of the hill, found a bench and looked out at the waterfront and harbour below. The damaged coastal areas remained barren, a sobering reminder of the desolation by 3.11 that left more than 15,000 people dead and 2,500 still missing.

I returned to Ishinomaki a few years later in the spring, and spent an afternoon

sitting under the cherry blossoms at the top of Hiyoriyama Park near the stone torii gate of Kashima-miko Shrine. After only a few short years, the once thriving fishing port was already retur ning to its previous splendour. As the sun began to set, a party atmosphere settled on the hilltop park as locals enjoyed hanami (cherry blossom viewing). A group of young salarymen and women poured me a drink and invited me to join their party.

Vendors sold colourful masks, fresh sushi brought in earlier that day by the fishing boats at the port below, and alluring candies featuring simple motifs of flowers, pandas and even maki sushi.

The next day, I headed back to the waterfront to visit Tashiro Island, famous for the hundreds of cats that call the island home, a shrine dedicated to felines and a manga-themed camping resort. After spending a sunny mor ning wandering the island and taking photos of cats in their scenic habitat, I was looking

Cat Island and a manga camping resort

forward to visiting the Ishinomori Manga Museum, dedicated to the famous mangaka Ishinomori Shotaro, creator of the popular manga Cyborg 009 and Kamen Rider.

The extensive museum features permanent and rotating exhibits, a giftshop and a character cafĂŠ. Across the bay is the Miyagi Sant Juan Bautista Museum, where visitors can board a replica 1613 Spanish galleon.

I may have arrived in Ishinomaki by mistake, but I stayed for its fresh sushi, natural wonders and history, and I fell in love with its friendliness and resiliency.

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By M Crowson

Hit the books | Japanese Whisky

The new drink in town Japanese Whisky

More from Tuttle Books

Japanese Inns and Hot Springs

I` )YPHU (ZOJYHM[ (\[OVY Í‹ @\QP 2H^HZHRP (\[OVY HUKÍ‹ Idzuhiko Ueda (Photographer)

Sip some whisky and enjoy an armchair tour of 40 of Japan’s top traditional inns and hot springs, or plan an upcoming trip with the help of this book’s practical travel tips.

Immerse yourself in the relatively young but utterly delicious world of Japanese whisky.

Author info

Beautiful Women: Japanese Prints Coloring Book

Brian Ashcraft is an Osaka-based columnist for The Japan Times and the senior contributing editor for Kotaku. He is the author of several books on contemporary Japanese culture.

Idzuhiko Ueda is a photographer who has been documenting traditional Japanese arts for over 30 years.

Yuji Kawasaki has run a popular review blog, One More Glass of Whisky, since 2013.

Whisky, that golden spirit perfectly distilled in the hilly island homelands of Scotland, Ireland ‌ and Japan! Though Japan has only been in the business for about a century, whiskys of the Land of the Rising Sun are sweeping up international awards all over the place, and connoisseurs have taken note of the new kid (or drink) in town. Though native whisky enjoyed decades of popularity within Japan in the postwar period, it wasn’t internationally known until that famous scene in the 2003 film Lost in Translation, where an aging American actor flies to Japan to shoot a commercial for Suntory Whisky. Japanese whisky has come a long way since then: in his 2015 edition of the Whisky Bible, leading critic Jim Murray declared a Japanese single malt the world’s best whisky, setting off a global thirst that continues today.

Tuttle Publishing’s new book, Japanese Whisky: The Ultimate Guide to the World’s Most Desirable Spirit, takes readers through this creative, intoxicating world, from the drink’s late-nineteenth-century origins to its varied contemporary flavours. The book is great for newbies and old hands alike, offering answers to the most basic questions—like why there’s no “e� in Japanese whisky (that’s a nod 18

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to its Scottish influences)—and including more than a hundred independently scored reviews from leading whisky blogger Yuji Kawasaki.

First, the book puts whisky into the grand scheme of Japanese history and offers many fascinating anecdotes about the industry’s trials and triumphs. Not long after whisky made landfall, the distillation methods were adapted to create a “new style� of shochu, a traditional Japanese beverage. Counterfeit whiskys followed suit, and everyday Japanese were initially happy with the wannabe stuff, but the royal family wasn’t: in 1907, it issued an Imperial warrant for Buchanan’s Royal Household Blended Scotch Whisky, a drink made especially for the British royal family. This early enthusiasm for would-be whisky as well as the real deal led to native distillers experimenting, combining Scottish-style distillation with some old Japanese elements, creating a smooth, uniquely Japanese way to imbibe the brown stuff. Once distillers found their own style, some early attempts at exporting Japanese whisky failed—a 1934 Chicago Tribune article claimed that Japanese whisky seemed “among the most terrible� things to import in post-Prohibition America—but its popularity

Take your adult hobT bies to the next level with this gorgeous colouring book based on real woodblock prints, complete with background info about the original artists and prints.

increased at home, leading, eventually, to its breakout onto the global stage.

In addition to this rich history, the book details some elements that make these whiskys unique, from the use of mizunara wood and Japanese barley, to the only-in-Japan production methods used by contemporary distillers.

And Kawasaki’s evaluations have a mouthwatering preview for experts looking for a reliable guide for everything from single malts to grain whiskys and blends. Readers familiar with Japanese whisky probably know the “dragon and tiger� rivalry of the two major distilleries, Suntory and Nikka, and in addition to plenty of tasting notes from the big two, the book offers notes on whiskys from Hombo Shuzo, Kirin, Venture and more.

Any whisky enthusiast will be a fan of this book, which adds plenty of in-depth knowledge and tons of fun anecdotes to every sip, and includes full-colour, never-before-published archival images—from turn-of-the-century photographs and handwritten distilling notes, to cheesy ’80s advertisements and a handy map of all the country’s leading distilleries.

High quality Hi t ,J , apanese serv r ices

Eyelash Extensions Permanent makeup Facials & more!

Tel 905-604-6594 | Mobile 647-643-3939 3160 Steeles Ave. E.,Unit102 ( J-Town) Markham ON L3R 4G9

www.tokyobeautystudio.com

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A space beaming with warmth and comfort, salon bespoke is where customers can feel at home while getting the best and most creative hair styling experience in the Yorkville area.

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Tue.-Fri. 10am-8pm ÂŚ Sat. 9am-6pm | Sun. & Mon. Closed

Cumberland St. M

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Bay station, across the street from the Cumberland exit.

Yorkville Ave.

Bellair St.

130 Cumberland St. 2nd floor

salon bespoke 2 floor

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Only in Japan | Sakura

By M Crowson

Flower power

Be a limited-edition epicurean with one of the many sakura-flavoured foods and beverages this hanami season. 目で愛でて、舌で感じる日本の春。可愛いピンクの桜を食べる！ pressed with some reconstituted flowers.

They’re the perfect portable treat for a hanami party at the park.

Illustration by Chieko Watanabe

Every Japanophile knows that spring is cherry blossom season, the time of year when Japanese gather for hanami (花見), or “flower viewing” parties. These celebrations are meant to honour the brief and beautiful life of cherry and plum blossoms, though the cherry is king—so much so that the word for flower, hana, is often used to refer specifically to the sakura (桜), or “cherry blossom.” But the Japanese devotion to sakura goes well beyond gazing at these short-lived blooms, into the all-consuming practice of eating and drinking sakura-flavoured treats. Throughout March and April, these tasty goodies start hitting shelves all across Japan, from the most gourmet boutiques to the corner convenience store.

So what, exactly, can you make out of sakura?

Historically, sakura were only consumed in tea form, in a simple concoction of plain water boiled with one or two whole flowers. Eventually, people began getting more adventurous, and now some of the more “traditional” consumables include sakura-flavoured mochi (a sweet dessert of red bean and pink mochi gorgeously accented with a salted green sakura leaf), manju (another bean paste treat wrapped in steamed dough and topped with a dried flower), or yokan and kanten (jelly treats often festively mixed with petals inside). Savoury traditional dishes include sakura onigiri, slightly salty rice balls made by cooking rice in sakura-soaked water and

But sakura comestibles are not just for traditionalists. These days, you can buy everything from limited-release Sakura Pocky to the seasonal Häagen-Dazs Sakura An ice cream, which mixes sakura flavours with a sweet and salty red bean paste. Starbucks has a whole themed lineup, including Sakura Strawberry Pink Mochi Frapuccino and Sakura Chiffon Cake. If you’re vacationing in Japan this month, you could even pick up some Sakura Strawberry KitKat as a souvenir for your unlucky friends stuck at home. A less giftable, but very popular sakura snack is the Yukimi Daifuku, a mochi-wrapped ice cream ball with red bean, which you can eat immediately on a little plastic stick. Just take a photo of that one for your friends back home, posing with your cute order of McDonald’s sakura-salt fries.

If you’re more into drinkables but too lazy to boil your own blossoms, Lipton makes sakura tea bags, and Dotour offers Premium Roast Coffee Sakura, which smells just like the trees.

The makers of Ramune also offer a sakura cola and, for the more adventurous type, sakura shrimp cider. But don’t feel left out if you’re unable to make it to Japan this month, because you can just make your own sakura items. Just order a bit of sakura essence, sakura bean paste or salt-pickled dried cherry blossoms, and these edible blooms will come to you!

Bloom yourself Want to take part in this J\YPV\Z ÅV^LY LH[PUN phenomenon? Luckily, there are few rules in [OL ZHR\YH ÅH]V\YLK YLHST VM MVVK HUK KYPURZ ZV HSS `V\ ULLK [V KV PZ [HRL [OLZL [OYLL tips to heart:

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DO

DO NOT

DO

be adventurous.

pick sakura from the actual trees.

try this at home.

Sakura curry? Sakura gum? Sakura potato chips? If you’re lucky enough to be in Japan, give them all a try!

They only bloom for a week, so plucking them is both bad luck and bad form for other admirers.

Don’t have sakura to cook with? Just use some food colouring to make pale pink treats in homage to the season.

14. 25

16. 50

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New Location (as of Dec.27, 2017) 5775 Yonge Street, Suite 600, Toronto

2-Day Tateyama Kurobe Alpine Route,

Shirakawago & Takayama Tour (From Tokyo, with English-speaking Tour Conductor)

1 Take a 2-day sightseeing tour to visit the popular Tateyama Kurobe Alpine Route, Shirakawago and Hida Takayama areas efficiently by bus.

2 Stroll through the World Heritage Site Shirakawago and its village of thatched-roof houses, and the historic town of Hida Takayama, locations that are difficult for travellers to reach on their own.

On tours departing from mid-April to mid-June, participants will also visit the Snow Corridor (a road flanked by 3 walls of snow that stretches for about 500 metres)! The Snow Corridor area gets a lot of snow, and the snow walls may reach up to 20 metres in height.

4 The water spray from the 10 to 15 tons of water cascading through Kurobe Dam every second is a sight to remember!

From late June to mid-October, water is specially discharged from the dam every day as a sightseeing attraction.

TOUR BASIC INFORMATION Seasonal Tour: From Apr 16 – Nov 09, 2018, Monday, Wednesday and Friday Departure city: Tokyo | Visits: Takayama, Shirakawago, Tateyama Kurobe and Toyama Duration: Approx. 2 days Includes: Accommodation for 1 night, breakfast on day 2, round-trip bus fare for 2 days, transportation expenses for the Tateyama Kurobe Alpine Route as noted in the itinerary, English-speaking tour conductor fee, associated taxes *Phone charges, additional accommodation charges, drinks, laundry service and other fares, fees and services not noted in the travel itinerary are not included in the price. *Price is for month of April 2018. *Price will fluctuate monthly based on exchange rate.

PRICE

CAD $

490

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

I T I N E R A RY DAY 1

DAY 2

Murodo Station to Kurobeko Station

8:00

07:20 - 07:30

Check-in Counter on the 3rd Floor of Keio Plaza Hotel

Depart from Daiwa Roynet Hotel Toyama

The check-in counter is on the 3rd floor of Keio Plaza Hotel’s Main Tower in Shinjuku, 5 minutes on foot from Shinjuku Station West Exit (JR Lines, Subway), or 1 minute on foot from Tochomae Station B1 Exit (Toei Oedo Line). www.keioplaza.com/map

Depart from hotel after breakfast. Head to the Tateyama Kurobe Alpine Route via bus.

*Please arrive by 7:20. *The bus will depart at 7:30.

Hida Takayama

120 min

From Tateyama Station to Bijodaira Station

The tour will take a trolley bus, ropeway and cable car.

7

min

60

min

Designated as a World Heritage Site in 1995, Shirakawago is the largest extant Gassho Shuraku (steep-roofed village) and is registered as one of the 106 Preservation Districts for Groups of Traditional Buildings of Japan.

Bijodaira Station to Murodo Station

50

min

Kurobe Dam Station to Ogizawa Station Take the trolley bus to Ogizawa.

Return to Shinjuku via bus.

Head to Murodo by Tateyama Highland Bus.

20:30 - 21:30

Sightseeing in Murodo

80

min

Check in at Daiwa Roynet Hotel Toyama

At 2,450 metres, this is the highest point on the Tateyama Kurobe Alpine Route. Towering 3,000-metre-tall mountains including Mt. Tsurugi, the most distinctive peak of the Japan Alps, and Mt. Tateyama are visible from this spot.

Please enjoy lunch on your own (not included).

Dinner is not included in the tour booking charge, so participants are free to have meals at their choice of restaurant.

*For tours departing between mid-April and mid-June, a Snow Corridor Walk is included. *For tours departing between late June and mid-October, a visit to Kurobe Dam to see the water discharge is included.

18:00 - 19:00

60

min

Head to Bijodaira by cable car.

Take a stroll through the historic Kamisan-no-machi and Kamini-no-machi areas, known as “Little Kyoto.”

Sightseeing at Shirakawago

Kurobe Dam Sightseeing The dam is 186 metres tall, making it one of the tallest in the world.

The group will walk from Kurobeko Station to the Kurobe Dam Station.

Shinjuku Station Please head to your next destination on your own from Shinjuku Station.

Notes: 1. Depending on congestion at the Alpine Route, the departure time on Day 2 may vary considerably. If departure from the hotel is early in the morning, a bento box breakfast meal will be provided. Please note that vegetarian options are not available whether the meal is a Japanese/Western buffet at the hotel or bento. 2. The vehicle to be used will depend on the number of participants. If there are 10 or fewer participants, the group may use a mid-sized bus, a small-sized bus or a hired car. Also, a shared expressway bus may be used for transfers between Shinjuku∼Takayama and between Ogizawa∼Shinjuku. 3. Please bring only the necessary items in an overnight bag packed for 1 night in a backpack or other easy-to-carry bag. There is not much space on the bus, so we recommend leaving large items such as suitcases at your hotel in Tokyo. 4. Because it is on a highland 3,000 metres high, temperatures on the Tateyama Kurobe Alpine Route are typically 10 to 15 degrees Celsius colder than in Tokyo. Please be mindful of the weather and wear clothes appropriate for the season. Standard items to bring: Rain gear, sneakers, a hat and sunscreen lotion.

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

Photo Credit: ©JNTO / ©JTB Sunrise Tour

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Beauty | Seefu Hair North York

North York MEET YOUR NEW “GO-TO” SALON. Seefu Hair has been loved by Torontonians for 20 years. Alongside the salon’s two locations in downtown Toronto, this winter it launched a new location in North York. This new spot is the most spacious Seefu Hair yet, and it offers some individual spaces that allow customers to truly relax when they come in for their appointment. The interior is clean and simple yet so stylish, featuring fur niture and artwork that the owner, Edward, has collected from all over the world.

The most popular hairstyling technique of the moment is Balayage colour.

Balayage is a hair-colouring technique that was made famous by celebrities like Miranda Kerr. This technique creates graduated highlights in the hair, giving a look that is more natural and threedimensional than your average highlights.

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It’s a special and difficult way to jazz up your hair colour, and only experienced hairstylists can achieve the look. That’s why Seefu holds weekly training sessions for its staff, helping them keep their skills up to date so they can make all their customers’ dream hairstyles come true.

Word of mouth spreads quickly, and many clients travel long distances to get their perfect hair at Seefu. The salon’s stylists will take time to consult with each client and give their expert advice before a session.

All the stylists are committed to making you feel like you’re at home. Get pampered and enjoy a great haircut at Seefu—you will feel like you have finally found your go-to salon.

SeeFu Hair North York 4920A Yonge St., North York 647-350-4920 | www.seefuhair.com 67,5! ;\LZ¶:\U HT¶ WT 4VU JSVZLK

By Yumi Nishio

High quality Hi t ,J , apanese serv r ices

Eyelash Extensions Permanent makeup Facials & more!

Tel 905-604-6594 | Mobile 647-643-3939 3160 Steeles Ave. E.,Unit102 ( J-Town) Markham ON L3R 4G9

www.tokyobeautystudio.com

Want more?

Check out our website

Catch up on previous articles or visit our media section for Japanesevideos, music and more.

Our site is mobile-friendly, so you can keep up with us wherever you go.

bentoboxmag.ca

A space beaming with warmth and comfort, salon bespoke is where customers can feel at home while getting the best and most creative hair styling experience in the Yorkville area.

647.346.8468

www.salonbespoke.ca

Tue.-Fri. 10am-8pm ÂŚ Sat. 9am-6pm | Sun. & Mon. Closed

Cumberland St. M

M

M

Bay St.

Bay station, across the street from the Cumberland exit.

Yorkville Ave.

Bellair St.

130 Cumberland St. 2nd floor

salon bespoke 2 floor

Desktop version

Mobile version

Bloor St.

www.bentoboxmag.ca

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Technology | 2018 Honda Accord

By Amanda Plyley

2018 HONDA ACCORD BABY, YOU CAN DRIVE MY CAR—BUT MAYBE NOT IF IT’S AS NICE AS THIS ONE! arm weather is just around the corner and with it comes that glorious feeling of rolling down the windows, turning up the music and stepping on the gas. It’s almost road trip season, and wherever you’re headed this spring and summer—be it cottage country, across the country or just around the city—there’s no denying that the 2018 Honda Accord sure would be a sweet way to get there.

W

Named America’s best sedan by Car and Driver magazine and Canadian Car of the Year by the Automobile Journalists Association of Canada—the same award given to the previous generation of the Accord back in 2013—the 2018 Accord is anything but your typical sedan. Completely redesigned and featuring a sleek Coupe-like profile, this car somehow manages to tick all of the boxes: modern, sporty, roomy, reliable and—let’s face it—downright sexy.

Available in two gas-powered models boasting 1.5- and 2.0-litre VTEC TURBO engines—as well as a hybrid option—plus 19-inch wheels, angled front bumper trim, a modest trunk spoiler and brilliant LED headlights, the Accord can shift effortlessly between city streets, rural roads and highway lanes. Not to mention that it does it all 26

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safely and quietly: Honda’s sensing system is actively engaged in your safety with options like forward collision warning, automatic emergency braking, blind spot monitoring and rear cross-traffic alerts, depending on the model. And the acoustic laminated glass, thicker carpet padding, underbody covers and special rings on the tires absorb sound for a smoother, quieter driving experience.

So it’s sleek, safe and all set for the open road, but did you know it’s sizable, too? Nobody will be hurting for personal space in this car—even the poor sucker who gets the middle seat.

Built slightly wider than its predecessor, the Accord can accommodate even the leggiest of passengers with its roomy front and back seats. Up front, the driver and first to call shotgun can bask in the plush leather-andcloth seats, extra-spacious centre console and soft-touch dashboard with chrome accents.

Behind them, passengers can throw their books in the map pockets on the backs of both front seats, drop their drinks in cupholders, set the rear seat air vents just the way they like them and stretch their limbs out to their hearts’ content because the Accord has the largest backseat in its mid-sized car class. Take it a step further and upgrade models to enjoy heated (and cooled!) seats everywhere in the car. That’s right—a warm bum is no longer a front-seat-only club perk.

Not yet ready to throw your bags in the Accord’s massive 16.7-cubic-foot trunk and hit the road? Perhaps the techie in you will be swayed, because to say that this new Honda is smart would be an understatement. From the wireless remote starter and the push-to-open capless fuel filler to the scrollable digital dashboard cluster and the 7-inch Android Auto- and Apple CarPlay-enabled display audio system, this car’s interior will have you convinced you’ve gone and splurged on a luxury model.

Pair your device and vehicle using Near Field Communication (NFC) wireless technology simply by touching your Android phone to the dashboard, or drop your iPhone on the wireless charging pad below the front display.

Missed a speed limit sign as you passed it?

No problem—you’ll see it captured on your dash so that you never have to worry about being overly speedy. And when you reach your destination, walk away with remote in hand and no worries in mind—the car will automatically lock up for you.

If you’re in the market for a chic new car to take for a spin this summer, the 2018 Honda Accord might be the one. Give it a test drive and see if you can resist. honda.ca

Film focus | Oh Lucy!

By James Heron

“Oh Lucy” indeed!

What could have been a by-the-numbers culture-clash road trip comedy is elevated by the quality of the writing and performances, especially those from Terajima and Hartnett.

MOVIE INFO Oh Lucy! (2017)

© Photo Courtesy of Film Movement

Director: Koji Asuko Hirayanagi Starring: Shinobu Terajima, Josh Hartnett, Kaho Minami, Shiori Katsuna and Koji Yakusho Screenplay: Asuko Hirayanagi Running time: 96 minutes When her English instructor John suddenly disappears from class, Setsuko travels halfway around the world in search of him to the outskirts of Southern California.

T

he first iteration of Asuko Hirayanagi’s Oh Lucy! was a 22-minute film in 2014 starring Kaori Momoi. So well was it received, winning prizes at Cannes and Sundance, that the director remade the film as a full-length feature.

Shinobu Terajima plays Setsuko, a chainsmoking Tokyo office lady of a certain (unmarriageable) age dividing her days between a drab and hostile work environment and a cramped hoarder’s apartment.

One day, shaken after seeing a train platform suicide, she allows herself to be convinced by her flighty maid-café niece Mika (Shiori Katsuna) to enroll in a sleazy yakuza-run English school. There she is required to wear a blonde wig and adopt an American alter ego named “Lucy.” Her classmate Takeshi, endearingly played

by Koji Yakusho, is similarly rechristened “Tom.” Setsuko’s Lucy persona soon comes to provide emotional comfort and she grows increasingly attached to this new identity. At the same time she develops romantic feelings for John, her charming, but markedly odd, American teacher (Josh Hartnett). Then, quite suddenly, John returns to America, with Mika (who he has been secretly dating) in tow. Setsuko 28

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7KH ÀOP·V GHHSO\ KXPDQH PL[ RI SDWKRV Josh Hartnett too is a DQG KLODULW\ PDUNV +LUD\DQDJL DV D GLUHFWRU pleasant surprise, bringing a scattered tenderness to ZKRVH FDUHHU what could have easily been a gaijin golden-boy cad. He ZH ORRN IRUZDUG is similarly lost and, once WR IROORZLQJ back home and stripped of the

decides to track them down, out of both a sense of responsibility for Mika and her own selfish longing for John.

She sets off along with her sister, Mika’s mother Ayako, played with bemused unflappability by Kaho Minami.

What follows could have been a by-thenumbers culture-clash road trip comedy but it is elevated by the quality of the writing and performances. Terajima gives a hugely sympathetic and very funny performance, by turns innocent, reckless, casually cruel and ecstatic.

She expertly traces Setsuko’s slow but inevitable transformation: in early scenes in Tokyo she speaks in barely a whisper, her eyes doing most of the work. As she progresses, and she finds herself in Southern California, that voice gets louder, and she starts to shine with an awkward confidence and humour. And like a young woman growing into her new skin, she briefly flirts with a life of wild-child abandon: smoking pot, getting tattooed and engaging in that quintessential rite of American youth, the in-car make-out session.

temporary celebrity of being a foreigner in Japan, he is again a directionless young American with his own set of problems. John and Lucy are an engaging pair of “losers” and their halting friendship feels completely genuine.

Ultimately Setsuko realizes that “Lucy” is little more than a set of props and she returns to Tokyo. But as she wanders down the bleak train platform in the final scenes we know the California sun has awakened something in Setsuko and that the bubbly Lucy still percolates somewhere inside her. With Independent Spirit Award nominations for Best First Feature and Best Female Lead, the film’s deeply humane mix of pathos and hilarity marks Hirayanagi as a director whose career we look forward to following.

Oh Lucy! is scheduled to screen at the Japanese Canadian Cultural Centre on April 19. jccc.on.ca

G O Let's

llearn earn

N I H O N G O

easy JJapanese apanese

Cherry blossoms bloom between late March and April in Tokyo. 東京では三月終わりから 四月の間に桜の花が咲きます。 Tokyo dewa sangatsu owarikara shigatsu no aidani ni sakura no hana ga sakimasu.

Beginner Between A and B is translated into「AからB の間に」E.g.: 11 ji kara 12 ji no aidani ranchi wo tabeyou. (11時から12時の間にランチを食べ よう。Let’s take a lunch between 11 and 12.)

Intermediate There are several proverbs in Japanese. Hana yori dango (花より団子。A rice dumpling is better than a flower) means “substance over show.”

Or: Neko ni koban (猫に小判。Giving gold coins to a cat) means “casting pearls before swine

Ohanami

Cherry blossom trees, also known as sakura, are known as a symbol of Japan. In Japan, people gather during cherry blossom season to have a party under cherry blossoms and view the flowers that bloom on the trees for a short amount of time every year.

Japanese people love cherry blossoms because they bloom for a very short period of time. 日本人が桜を好きなわけは、 その儚さにあります。 Nihonjin ga sakura wo sukina wake wa, sono hakanasa ni arimasu.

Did you know that Japanese proverb, “A rice dumpling is better than a flower”? 「花より団子」 ってことわざを 知ってる？ Hanayori dango tte kotowaza wo sitteru?

Advanced The sakura have such a brief life and it is very fragile.

The Japanese treasure this fragility and use the word 儚さ (hakanasa = fragility) to express it. This can also apply to other things that are fragile such as human life. E.g.: Jinsei wa mijukaku soshite hakanai. (人生は短くそして儚い。Life is short and fragile.)

Compiled by Andrea Levac and Mitsugu Nobumasa. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | info@tjls.ca

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d of organic an There are lotsree options like -f en uccee.. glut anic Soy Sau Kikkoman Org

Staff

J donbuari Pantry’s delic fresh inri-ce bowls areious house eve made ry day.

Walter Muschenheim

Walter is a Toronto-bas W ed translator and writer. A real globetrotter , he has lived in France, Germany and the United States and explored Euro pe and Japan.

O On his adventures, he loves to learn about languages and food: the two co cornerstones of culture!

Think global, shop local East Toronto now has a source of Japanese products to call its own.

I

t could be any corner grocery on any street in Japan. Except this is near the corner of Coxwell Avenue and Plains Road, north of the Danforth. Ja Pantry, the charming new momand-pop Japanese variety store in East York, may be unassuming, but it hides a treasure trove of Japanese products and homemade treats.

With a name like Ja Pantry, you can probably guess that the vibe is going to be homey. The Z[VYL OHZ PUKLLK THKL H IPN LќVY[ [V ILJVTL part of the community. Surrounded by other local shops and restaurants, the little store is at the centre of a family neighbourhood. There’s a high school next door and students are a big part of the lunch rush.

The shop has already attracted a loyal group of repeat customers, many of whom have a connection to Japan—whether they’ve been there

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on vacation or they have family there. Ja 7HU[Y` HS^H`Z THRLZ HU LќVY[ [V HJJVTTVKH[L regulars’ special requests. This is notably why the shop now offers such a wide selection of organic and gluten-free foods and condiments.

It’s no wonder the store satisfies people’s cravings for a little piece of Japan. Toronto has lots of amazing sushi restaurants and izakayas, but it’s that taste of everyday life that a store like 1H 7HU[Y` JHU VќLY IL[[LY [OHU HU`^OLYL LSZL ([ 1H 7HU[Y` `V\ JHU ÄUK HSS ZVY[Z VM JOHYTPUN things that are commonplace in Japan but unusual in Toronto—for one, this corner store VќLYZ KLSPJPV\Z OVTLTHKL TLHSZ [V NV 9`V[H Katayama, the owner, makes fresh donburi, or rice bowls, and onigiri, triangular pockets of rice and condiments wrapped in nori. The onigiri JVTL PU [YHKP[PVUHS ÅH]V\YZ SPRL ume, a savoury

plum that’s floral, salty and a little tangy. There are also new twists like the delicious and satisfying chicken karaage onigiri with wasabi mayo.

If you’re a little hungrier, try the karaage don.

It’s home-style comfort food with rich flavours of fried chicken, Japanese mayonnaise, teriyaki sauce and pickled ginger.

You used to have to travel as far as J-Town on Steeles Avenue to find the kind of selection on VќLY OLYL 1H 7HU[Y` TH` OH]L HSYLHK` ILJVTL part of its local neighbourhood, but it’s a great resource for people everywhere on the East Side.

Ja Pantry 973 Coxwell Ave., Toronto 416-551-2892 | www.ja-pantry.com OPEN: Daily 10 am–7 pm

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