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Japanese Culture | Hot Spots | Products

| Food TM

May 2018

No. 39 FREE www.bentoboxmag.ca

Fill up on

DONBURI

This T hiiss dish dis dish ranks rank nks ks with wiith rra ramen am men me en na and nd c cu curry urr y in the pantheon of Japanese comfort foods

Contents May 20 M 2018 1 5 5V

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Fill up with some e comfort food

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Feature: Donburi

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Restaurant: Donburi

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Ingredient: Okara

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Sake: Homare Junmai Daiginjo Black Label

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Travel: Ehime

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Event: Ehime cuisine at Zen Japanese Restaurant

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Only in Japan: Golden Week

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Sake festival: Kampai Toronto

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Travel: Shin-etsu Trail

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Culture event: JNTO’s evening in Japan

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:[HɈ 7PJR! Saryo Café

EDITOR’S NOTE

Nina Hoeschele

( IV^S M\SS VM NVVKULZZ Donburi is a Japanese staple, and with good reason: literally meaning “bowl,” the term covers pretty much any ingredients you can think of, so long as they are served atop a big bowl of rice. That means the delicious possibilities are WYL[[` LUKSLZZ ^OLU P[ JVTLZ [V [OPZ KPZO 9LHK V\Y MLH[\YL [V ÄUK V\[ ZVTL VM the most popular donburi options out there—then visit Donburi restaurant to try some for yourself!

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

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Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio ,KP[VYPHS JVVYKPUH[VYZ Nina Hoeschele, Yumi Nishio Writers Amanda Plyley, Ariel Litteljohn, M Crowson, Nicholas Jones, Nina Lee, Sarah Dickson, Walter Muschenheim Designers Chieko Watanabe, Midori Yamamoto 7OV[VNYHWOLY Kazu Maruyama Advertisement & marketing Kazu Maruyama 7\ISPZOLY Kazu Maruyama

)LU[V )V_ *VTT\UPJH[PVU 0UJ | 3003 Danforth Ave. PO Box 93628, Toronto M4C 5R4 Phone: 416-964-0981 | www.bentoboxmag.ca | Email: info@bentoboxmag.ca

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Feature

Fill up on donburi This beloved rice dish ranks alongside ramen and curry in the pantheon of Japanese comfort foods.

By Nicholas Jones

T

here are few things in Japanese cuisine as simple as donburi. Take a delicious Japanese food that you love (usually meat, fish, or vegetables).

Simmer it in a slightly sweet sauce created from a combination of the holy trinity of Japanese flavourings: dashi (fish broth), soy sauce and mirin (sweet rice wine). Put that on rice and—voila!

You’ve successfully made what is likely the single most common Japanese meal.

The name “donburi” itself can be similarly misleading in its simplicity as it literally means “bowl.” As in a bowl in which you put rice. And this name is often shortened to “don” and tacked on the end of whatever food you throw on

top of the rice. Want pork? That’s buta don. Egg? That’s tamago don.

And that’s it, really. I’ve told you most of what you need to know about donburi in a few quick sentences. So, why bother with a multi-page feature on something so simple?

As is often the case with Japanese cuisine, the beauty of donburi comes from experimenting with subtle variations on a very simple dish. From donburi’s humble, utilitarian roots, new culinary strains have evolved, further complicated by all kinds of regional spins on what should be a very straightforward dish.

However, all those variations have one important thing in common, so let’s start by delving a bit deeper into the one ingredient that all donburi share.

Rice: What’s the big deal?

To understand the importance of donburi to Japanese cuisine, you need to understand rice. People will remark offhandedly that rice is a staple of

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Fill up on donburi

Katsu don This variation mixes things up a bit by topping the rice with a breaded tonkatsu pork cutlet that is garnished with green onion and a beaten egg. The result is one of the heaviest, most stick-to-yourribs varieties of donburi, and it is so popular as to have inspired regional variations on the dish.

©JNTO

the Japanese diet. But this platitude fails utterly to capture the reverence that is shown for this tiny grain. It’s a reverence you can start to understand when you’re first instructed to rinse your rice before cooking with it (a process that removes extra starch from the grains, resulting in fewer clumps and a fresher flavour). And you begin to grasp the true meaning of the term ‘staple’ the first time you watch a Japanese friend polish off a big bowl of noodles, only to confess they’re not yet feeling full: something was missing from the meal …

chefs are constantly innovating on this traditional dish—as you’ll see when we get to talking about poke bowls!

Coming at the topic from a North American culinary headspace, we have no comparable analog for the everpresent position of rice in Japanese diets. Even bread, our go-to starch, doesn’t crop up in our meals with the frequency that rice does in Japan.

The best part is this: with so much flexibility in what constitutes “donburi,” there are variations out there to please almost any palate.

The possibilities are pretty much endless—but the dishes we’re featuring in these next few pages provide an excellent introduction to the range of donburi out there.

With this knowledge under your belt, the prominence of donburi starts to make a lot more sense. If you were eating that much rice, day in and day out, wouldn’t you, too, seek new and innovative ways to dress it up?

It’s this innovative impulse that we will chart over the next few pages, reviewing the most popular varieties of donburi. However, this is far from an exhaustive list, and enterprising

And once you’re done exploring some of the many varieties of donburi, itt will be time to enjoy a deliciouss bowl for yourself! You’ll find donburi options on the menus of Japanese establishments across the city, and even a few restaurants that specialize in the dish. Get out there and find your favourite!

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Yoshinoya—a popular, valuepriced chain that’s well known for dishing up gyu don. Don’t count on it winning any Michelin stars, though.

This type of vertical menu is common at budget diners that serve homestyle Japanese food, like donburi.

Donburi take takes es its name from the overs oversized rice bowls in which the dish is served. typically serve

Fill up on donburi

Feature

Poke don

Ka i sen don

If you’re up on your culinary trends, you’re probably well acquainted with the poke bowl.

Though poke originated in Hawaii HZ H RPUK VM YH^ ÄZO ZHSHK [OL popularized poke bowl combines ZHZOPTP NYHKL ÄZO ^P[O YPJL PU H way very similar to kaisen don.

Though not technically Japanese, P[ KLÄUP[LS` ZLLTZ 1HWHU PUZWPYLK

This is one of several sushi-inspired variations on the classic donburi that appeals to those who find the usual versions of the dish to be a little heavy. This variation has sashimi placed on normal steamed rice and shouldn’t be confused with chirashi, which has a similar topping but is made with sushi rice.

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Te n don

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If I could take one type of donburi with me to a desert island, it would be ten don: an assortment of tempura on rice. A lot of donburi winds up being an excuse to pad out your favourite Japanese food into a full meal, and I’d happily eat tempura morning, noon and night for the rest of my life!

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Fill up on donburi

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Oya ko don

Roast beef don

Gyu don

Una don

I feel like oyako don is one of the cruellest jokes in Japanese cuisine.

Translated directly, the name means “parent and child,” which sounds like a pretty heartwarming moniker for this comforting dish—until I tell you it’s made from chicken and egg. Savage.

But also delicious!

The name pretty much says it all as this dish combines roast beef and rice. However, this is not the roast beef you’d expect to ÄUK VU ZHUK^PJOLZ 0[»Z NLULYHSS` of a higher quality and could be more accurately described as ¸Z[LHR KVU ¹ ;OPZ PZ KLÄUP[LS` [OL bowl for meat lovers!

This is another don fan favourite, alongside oyako don and ten don. This time we’re adding beef, onions and eggs to the mix—a mix so popular that it’s common to find restaurants in Japan specializing purely in gyu don, and even some here in Toronto!

Did I mention padding your favourite Japanese food into a meal by tossing it on a bowl of rice? Una don does just that with another of my favourites: barbecued eel (unagi). If you haven’t yet warmed to the idea of eating eel, you should really give una don a try. You won’t regret it!

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Hot Spot | Donburi

By Nina Hoeschele

BOWLED OVER WITH CHOICES Located in Markham’s Commerce Gate Plaza, Donburi serves up a variety of hearty dishes in a fun, friendly atmosphere.

Tuna Tataki Don This bowl features lightly seared tuna alongside ponzu-seasoned grated daikon radish, tobiko (caviar) and a drizzle of ^HZHIP Ã…H]V\YLK TH`V

Umami Don Made with Japanese WPJRSLZ J\J\TILY LLS PTP[H[PVU JYHI TLH[ OV\ZL TH`V ZH\JL HUK ))8 LLS sauce, this savoury bowl is [OL KLÄUP[PVU VM ¸\THTP ¹ ($13)

Hungry for more? Let’s dig in!

Looking to tuck into some delicious Japanese comfort food? Look no further than Donburi, a restaurant whose specialty is revealed right in its name.

Signature Gyuu Don Literally it ll “b “beeff bowl,” b l ” the th Gyuu Don consists of a bowl of rice topped with beef and onions simmered in a mildly sweet special sauce. ($12.50)

The term donburi refers to a dish of various ingredients usually simmered together, then served atop a big bowl of rice. These are hearty, comforting meals with a wide range of possibilities to please all kinds of palates.

A signature item on Donburi’s menu is the Gyuu Don: thinly sliced, deliciously tender beef and onions simmered in a sauce made of dashi (soup stock), mirin (sweet rice wine) and soy sauce, then served over a heaping bowl of rice. This well-known dish offers a perfect balance of savoury flavours. Try adding a soft poached egg to top off your meal!

Not a beef fan? Not to worry: there are plenty of rice bowls to choose from here.

At Donburi you can top your bowl with everything from katsu—a breaded and fried pork cutlet—to unagi, or grilled eel, which comes served in a sweet sauce. The menu also includes a number of other Japanese favourites, like agedashi tofu, fried gyoza (dumplings) and a variety of grilled skewers.

Of course, no meal is complete without some refreshments, and Donburi offers a number of tempting options. Traditional sake is served both hot and cold, and fruit-flavoured sake is available as well.

There is also a selection of authentic Japanese beer. For a truly unique twist, try the Matcha Beer, which mixes some matcha powder into a Japanese brew for an unexpectedly delicious combination.

The restaurant’s atmosphere is welcoming and upbeat, paying homage to Japanese pop culture in every corner: two big screens play anime movies for your entertainment, while the wall honours visitors to the restaurant with Polaroid photos and donburi-themed drawings done by devoted customers. And for those whose donburi love can’t be contained, the restaurant’s retail corner sells original donburi culture T-shirts so you can celebrate this delicious dish wherever you go. *Bring this issue of Bento Box to the restaurant on your next visit and you will receive a free chicken skewer!

Chicken Omurice

Matcha Beer

In this contemporary Japanese take on comfort MVVK H Å\ќ` VTLSL[[L PZ ^YHWWLK HYV\UK JOPJRLU fried rice that is cooked in a tomato base. The omelette is then topped with a rich demi-glace sauce. ($11)

Green tea or beer? Why not both? In this eyecatching beverage, high-quality matcha powder is hand-mixed with Kirin Beer for a bubbly, refreshing combination that is surprisingly well-matched. ($8.95)

Donburi 505 Highway 7 E., Unit 93-95, Markham 905-597-6505 | donburi.ca OPEN: Sun–Thurs 11 am–12 am Fri–Sat 11 am–2 am

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Ingredient | Okara

By Sarah Dickson

安く 安 くて て美 美容 容効 効 果が 効果が が高 高い い健康 康食 食品 品。 糖質 糖質の吸 糖 質の の吸収を の吸 吸収 収を を抑 抑え える効果 る効果があると があるとは は びっ び っくり！ くり！

雪花菜【おおから】

Soy good for you!

This unique, pulpy substance is nutritious and delicious.

If you’ve ever shopped at a Japanese grocer, you may have come across a number of enigmatic-looking food products that were difficult to identify. They might look appetizing, colourful—or sometimes they may simply leave you scratching your head. Even once you’ve learned what the products are, you still may find yourself wondering, “But how do I eat this?” or even, “Why would I eat this?”

Fortunately, a lot of these foods are not only nutritious, but can be tasty additions to a number of recipes.

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It’s quite possible that okara is one of those foods that you may have already seen but had no idea what it was or how to eat it. This cream-coloured, pulpy substance actually comes from soybeans and is a by-product from the production of other soy-based goods like soymilk. During the manufacturing process of soymilk or tofu, the beans are put through a ÄS[YH[PVU WYVJLZZ [OH[ ZLWHYH[LZ [OL SPX\PK MYVT [OL PUZVS\ISL ÄIYL ;OL PUZVS\ISL ÄIYL [HRLZ [OL MVYT VM HU Vќ ^OP[L VY `LSSV^` Z\IZ[HUJL [OH[ PZ known as okara.

This leftover fibre is rich in nutrients and has been used for centuries for a number of purposes, from farming to food. The earliest known use of the word “okara” in the Japanese language is believed to have been in 1772, emerging from the word kara meaning “shell” VY ¸O\ZR¹ HSVUN ^P[O [OL OVUVYPMPJ WYLÄ_ o.

The addition of the honorific at the beginning of “okara” is a signal of the importance of soybeans and soy-based products in early Japanese agriculture and food production.

In North America okara is often used as feed for livestock, but the Japanese have a number VM KPќLYLU[ YLJPWLZ [OH[ O\THUZ ÄUK HIZVS\[LS` delicious. Perhaps most popular among okara’s uses is in unohana, a savoury salad-type dish that typically includes carrots, burdock, green onions (negi), shiitake mushrooms, soy sauce (shoyu) and sweet Japanese rice wine (mirin).

While okara is used in recipes to enhance the ÅH]V\Y VM V[OLY PUNYLKPLU[Z VY HKK U\[YP[PVUHS value, it is generally not eaten on its own.

The flavour is rather bland by itself, sometimes compared to dried-up tofu. You would also be hard-pressed to find okara included in recipes originating from Korea or China, making modern uses of okara a uniquely Japanese phenomenon.

There is often so much left over from producing other soy products that okara PZ L_[YLTLS` HMMVYKHISL HUK H[ ZVTL MVVK markets it’s even given away for free. This makes okara a simple and budget-friendly source of protein, and an easy way to increase fibre and calcium intake. Since okara is a source of protein, it tends to be popular among vegetarians and vegans.

More recently, its popularity has increased as a substitute for wheat flour in making gluten-free baked goods, or as an ingredient or topping for sweet treats to add a bit of nutritional value.

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

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Drink up! | Homare Junmai Daiginjo Black Label

By Ariel Litteljohn

キレのある辛口でありながら、 爽やかな甘味が華やかな味わい。

Homare Junmai Daiginjo Black Label 純米大吟醸 【じゅんまいだいぎんじょう】

A tale of resiliency lies behind this refreshing sake.

H

omare’s Junmai Daiginjo Black Label is a refreshingly dry and fruity sake that overflows with elegant sweetness and rich fullness. This Junmai Daiginjo is made from premium sake rice, called Yamadanishiki, and fresh water from Kitakata City, the hometown of Homare Sake Brewery. Junmai in Japanese translates into “pure rice,” meaning that breweries employ the more traditional method of brewing sake to produce a Junmai Daiginjo. As a result, this type of sake only contains four ingredients: rice, water, yeast and koji. Junmai Daiginjos, unlike a lot of other sakes, have at least 50% of the outer hulls of each rice kernel milled away. The amount of rice hull that

is removed translates into the end quality of a particular sake, with more hull removed resulting in a higher-quality sake.

The Homare Sake Brewery has won 13 gold medals at Japanese sake competitions, with the Junmai Daiginjo taking home the coveted Champion Sake prize at the prestigious International Wine Challenge (IWC) in 2015, beating out 876 competitors. This top prize both celebrates the individual brewery as well as recognizing the resiliency of the Fukushima area in the Tohoku region, which was previously devastated by Japan’s 2011 earthquake, tsunami and nuclear disaster.

Fukushima lost 4,000 of its residents to the disaster, with many thousands of other residents being forced to abandon their homes. The Tohoku region is still recovering from the nuclear disaster that rocked Japan; however, sake breweries in the area are a cause for hope and a source of pride for the area that has struggled ever since the disaster.

In the past five years, sake brewers in the Fukushima area have won the most gold medals of all sake-producing regions at both

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Japanese and international sake competitions. Hiroyuki Karahashi, the president of the Homare Sake Brewery Co., stated in 2017, “If we can show that Fukushima makes the best sake in the world, surely we can overcome the stigma.” Ever since the 2011 earthquake, questions have surrounded the safety of food products (both agricultural and fishing) of the area due to concerns of radiation contamination.

Gold medals in prestigious international competitions are making headlines and putting Fukushima in the news for happier reasons than the events that made headlines in 2011. Still, consumers can rest easy: to this day, all products manufactured in Fukushima are subjected to stringent tests for radiation.

Homare’s Junmai Daiginjo pairs deliciously with sushi and tempura. You can also enjoy it, chilled, on its own. For now, this deliciously refreshing sake is available at two LCBO locations: Steeles Ave. E/Markham Rd. and Hwy. 7/Woodbine Ave. www.aizuhomare.jp

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Travel | Ehime

EHIME ミカン畑の向こうに見える青い海。 波の音を聞きながら 独自の歴史と文化を知る。

Sit back and enjoy the calm respite of unpretentious Ehime.

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By Nina Lee

When you imagine paradise, it probably looks a lot like Ehime: cerulean skies, azure seas, lush emerald forests, tree branches hung heavy with sweet oranges, and waters that sparkle with the silvery vermilion skin of snapper. This is a place where, for more than 2,000 years, people have journeyed to heal their mind, body and soul.

Ehime Prefecture’s history is dominated by stories of samurai families, fishermen and sailors who helped defend Japan against pirates and Mongolian invasions.

The town of Uchiko is home to a traditional Kabuki theatre where visitors can still watch live performances throughout the `LHY HUK [OL @ͻRHPJOP /PZ[VYPJ +PZ[YPJ[ is home to museums, souvenir stands, traditional craft shops and teahouses.

Across the prefecture, the small town of Imabari is world-renowned for its unbelievably soft, durable and super-absorbent towels—made with a trade secret manufacturing process.

Located between Uchiko and Imabari, Matsuyama is Shikoku island’s largest city HUK OVTL [V [OL OPZ[VYPJ +ͻNV 6UZLU /VURHU 6]LY `LHYZ VSK +ͻNV 6UZLU PZ VUL VM 1HWHU»Z VSKLZ[ HUK most famous hot springs. Standing three storeys tall with ornate roof ornaments, the hot spring is considered to be one of the most beautiful historic places in Japan.

Legend suggests that sometime between 2,000 and 3,000 years ago, locals watched as an injured egret was healed by the region’s hot springs. The famous H\[OVY 5H[Z\TL :ͻZLRP ^HZ PUZWPYLK I` the onsen in his novel, Botchan. Not far MYVT +ͻNV 6UZLU PZ 4H[Z\`HTH *HZ[SL a castle sitting on top of Mt. Katsuyama.

4H[Z\`HTH *HZ[SL PZ :OPRVR\»Z SHYNLZ[ castle and one of feudal Japan’s finest surviving buildings. Some parts of the castle feature the original architecture completed in 1603, while other areas have been undergoing restoration since the 1950s. The castle was considered impenetrable because of its unique layout,

Get a glimpse of paradise

*SVJR^PZL MYVT [VW SLM[! (UJPLU[ 4H[Z\`HTH *HZ[SL [OL YVSSPUN WHZ[\YLZ VM :OPRVR\ 2HYZ[ [OL :OPTHUHTP :LH 9V\[L H [\YU VM [OL JLU[\Y` Z[YLL[JHY PU 4H[Z\`HTH»Z OPZ[VYPJ KPZ[YPJ[ -HJPUN WHNL! ;OL H^L PUZWPYPUN 4PTPKVKHRL 9VJR VU [OL 6TVNV 9P]LY

and it boasts great views of the city and surrounding hillsides. Trundling along between the castle and the hot springs a re s t re e t c a r s d e s i g n e d t o l o o k l i k e old steam engine trains. These delightful antique trains also served as inspiration MVY :ͻZLRP»Z Botchan, and the town resurrected them as a tribute to the famous author.

Not far from Matsuyama are some remarkable ecological sites. The treecovered Mimidodake Rock juts into the Omogo River in a beautiful park about HU OV\Y»Z KYP]L MYVT 4H[Z\`HTH *SVZL by is the Omogo Gorge at the foot of Mt. Ishizuchi along the upper Omogo River.

Unusual rocky outcrops, crystal-clear water and thick forests await hikers and photographers. Past the river and gorge, the landscape begins to mellow into soft rolling hills and plateaus, home to the Shikoku Karst. The Karst is the largest plateau in Japan, and its soft green pastures are punctuated by limestone

boulders and will leave visitors wondering PM [OL`»]L Q\Z[ ILLU [YHUZWVY[LK [V [OL gentle hills of Salzburg, Austria.

Being an island, Shikoku is no stranger to bridges. Ehime is connected to Kyushu by a series of soaring bridges hopping from island to island, commonly known as the Shimanami Sea Route. Visitors can easily drive across the bridges—however, the real fun begins on a bicycle or boat.

There are several bike rental stations along the sea route, and the flat bridges offer an easy ride with cool breezes and scenic small islands. Sightseeing boat trips take adventurers through the rapid tidal currents of the Kurushima Strait or the nefarious pirate home of Noshima Island. Regardless how you decide to explore the prefecture, Ehime has something to appeal to everyone.

EHIME 【愛媛】 Located about three hours from Hiroshima and accessible by bridge or ferry, Ehime is surrounded by the Seto Inland Sea, and bordered by tall mountains and a long coastline.

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By Nina Lee

Event | Ehime food event at Zen

DISCOVER THE EDIBLE WORLD OF EHIME From fragrant mikan oranges and succulent snapper to aromatic sake, Ehime’s fresh cuisine appeals to every palate.

H

osted by Ozawa Canada Inc. with Ehime Prefecture and JETRO (Ehime), the EhimeJapan Food Fair was held March 19 at Markham’s Zen Japanese Restaurant. A renowned executive chef from Ehime, Daisuke Morizane of Hotel Grand Foret, in cooperation with Zen Japanese Restaurant’s Mr. Takeshi Sato and Mr. Seiichi Kashiwabara, presented Ehime’s unique cuisine to an eager and hungry audience.

Upon arrival, guests were greeted by the sweet ambrosia of mikan oranges while the sun streamed through dozens of colourful sake bottles, their reflections dancing across the walls like beautiful stained-glass mosaics. Dignitaries, leaders of the Canadian Japanese restaurant community and the media all gathered to this food extravaganza to sample the best cuisine that Ehime, Japan, has to offer.

The first taste of Ehime showcased the freshness of the region’s rich fishing tradition. The elegant and well-balanced Shinsei-Daiginjo Muroka Shizuku Shibori sake from Ishizuchi brewery was paired with a quartet of sashimi, featuring

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Japanese snapper, hamachi toro (young, farmed yellowtail belly), mikan hamachi, and fatty buri (mature, wild yellowtail).

Fresh, delicate seafood continued to be a strong presence throughout the afternoon, with grilled snapper ochazuke (rice in a tea broth) highlighting the fish’s subtle sweetness, and Ehime’s soul food, jakoten, a popular dish of peppery fish cakes. Next, hiyogi scallops served in a luscious barley-miso butter and Uwajima snapper dusted with sesame and served on a bed of chirashi sushi rice with shrimp, fresh sweet peas, lotus root, shiitake mushrooms and tamago (egg) delighted the senses. The meal was served with Ishizuchi’s handcrafted Junmai Daiginjo Funa-Shibori Muroka sake, winner of the IWC Category Gold 2017.

The subtle sweetness of this light, f r u i t y s a k e b r o u g h t o u t t h e e t h e r e a l nuances of the Uwajima snapper.

semi-dry Junmai Ginjo Yamada Nishiki Muroka sake, and a shrimp paste and bottarga mullet roe sandwich made with shiitake tempura, and served with Ehime’s own sea salt and lemon.

Not to be outdone by Ehime’s exquisite seafood, Chef Morizane created a number of hearty dishes flaunting the mouth-watering vegetables of the region: Iyo-Bijin taro root and shiitake mushrooms in a savoury citrus glaze made from Ehime’s own daikon radish and mikan oranges, served with Ishizuchi’s

As Shikoku Prefecture’s trade centre, Ehime exports more than $9 billion in goods worldwide every year. Look for cuisine and products from Ehime in your local Japanese market, and experience the enticingly fresh seafood, refreshing sake and delicious aromatic mikan for yourself.

The star of the after noon, however, were the mikan oranges. Served simply with a sake jelly, a light dusting of edible gold flakes and Ehime kiwi, four varieties of mikan oranges shone: iyokan, blood oranges, kanpei and setoka. Each variety brought its own unique characteristics to enhance this simple, yet elegant dessert. The mikan oranges were also incorporated into Zen’s own mikan pie, a light and creamy tart that emphasized the sweet fragrance of the oranges. The Iyo-Bijin taro root retur ned as a light chip accompanying a creamy sea salt ice cream reminiscent of a summer day on the beach.

Only in Japan | Golden Week

By M Crowson

Good as Golden Week

+PZJV]LY 1HWHU»Z TVZ[ WVW\SHY [YH]LS WLYPVK HUK KLJPKL ^OL[OLY P[»Z [OL ILZ[ VY ^VYZ[ [PTL MVY `V\Y V^U OVSPKH` 旅行するも良し、引きこもるも良し。 どうする？GWの過ごし方。 +H` 4H` ^OPJO JLSLIYH[LZ [OL UH[\YHS ^VYSK ;OL TVZ[ MHTV\Z HUK MLZ[P]L PZ *OPSKYLU»Z +H` 4H` ^OPJO PZ THYRLK I` [OL ^LSS RUV^U koinobori! JVSV\YM\S JHYW ZOHWLK ^PUKZVJRZ [OH[ HYL OVPZ[LK PU[V [OL HPY VU IHTIVV WVSLZ Z[HY[PUN PU (WYPS ;OPZ SHZ[ OVSPKH` PZ HSZV RUV^U HZ [OL )V`Z -LZ[P]HS ILJH\ZL P[ ^HZ VYPNPUHSS` TLHU[ [V ^PZO MVY [OL M\[\YL Z\JJLZZ VM `V\UN IV`Z I\[ [OLZL KH`Z WHYLU[Z ^PZO MVY [OL OLHS[O HUK OHWWPULZZ VM HSS [OLPY JOPSKYLU +LZWP[L [OL [OYLL KH` NHW IL[^LLU [OL MPYZ[ [^V OVSPKH`Z TVZ[ JVTWHUPLZ YLTHPU JSVZLK K\YPUN [OPZ [PTL ^OPJO PZ ^O` P[»Z JHSSLK .VSKLU ¸>LLR ¹ L]LU [OV\NO P[»Z [LJOUPJHSS` UV[ H JVUZLJ\[P]L ^LLR

Illustration by Chieko Watanabe

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The golden rules Golden Week holidays can be expensive and crowded, but here are some easy tips to make the most of your trip.

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DO NOT

DO

DO NOT

wait ’til the last minute.

go off the beaten path.

overlook the staycation.

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14. 25

16. 50

14. 25

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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 May 2018. *Price will fluctuate monthly based on exchange rate.

PRICE

CAD $

495

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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Sake festival | Kampai Toronto

By Amanda Plyley

KAMPAI ALL THE WAY Canada’ s biggest sake festival is back in Toronto again this year.

Cheers to that!

At the local izakaya with friends after a long workday.

Expertly paired with sushi at a high-end restaurant downtown. Warm and comforting on a cool night, or chilled to perfection and ready for the summer months.

Sweet or dry, aged or freshly bottled, at the bar or in the comfort of your own home—however you prefer to enjoy your sake, you’re going to want to mark your calendar and raise your glass for this epic, one-nightonly event: Kampai.

Kampai Toronto is Canada’s most renowned sake festival, back for its seventh year on Thursday, May 31.

Featuring over 175 sakes from more than 30 breweries, the night will have no shortage of everyone’s favourite centuries-old rice wine. And that’s not all: expect to find arts and crafts, live music and some of the best Japanese food Toronto has to offer as you stroll down Gristmill Lane in the city’s Distillery Historic District. From the outdoor market, step inside the massive Fermenting Cellar—with its original 1859 limestone walls and soaring wood beams—and taste test to your heart’s content. As you mingle with local and international sake experts, you’ll learn about the beloved brew’s rich history and discover creative food and drink pairings.

Almost guaranteed to sell out, Kampai (aptly named for “Cheers!” in Japanese) has taken special care to accommodate this year’s guests. In addition to the festival entry and 20 tasting tickets that come with general admission, visitors will have the option to upgrade to premium or VIP passes and attend one of two evening sessions, featuring sake seminars, chef demos and guided tastings.

So, to recap: a vast variety of sake and scrumptious eats in a trendy location underneath a clear spring evening sky. If that isn’t enough to convince you that you can’t miss this special soiree then perhaps you’ll geek out over the education factor. There’s lots to learn at Kampai, from introductions to special types of rice, to brewing techniques and the logistics of running a brewery, to the all-important sake-drinking etiquette.

You’re sure to pick up a few interesting tidbits with which to impress your next sushi date—as you pour their drink, of course. Cheers! kampaitoronto.com 24

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Travel | Shin-etsu Trail

Hiking BEAUTIFUL JAPAN

Experience the country’s natural beauty on the Shin-etsu Trail, an 80-kilometre journey through the mountains.

Mountains that border villages in Japan have their own name: satoyama. They are considered an important environmental ideal where natural and cultural values coexist in harmony. Unlike North America’s stretches of untamed wilderness, satoyama have been managed by local residents for thousands of years to maintain sustainable small-scale farming and forest use.

The Shin-etsu Trail in Nagano, Japan, was opened in 2008. It is a through-hiking trail that allows you to experience the stunning beauty of satoyama landscapes and to partake in the local culture and hospitality. The trail is designed to take you through mountain villages, local farmland and mountain passes along the way. Hiking in the satoyama region is an immersion into the natural beauty and mountain culture of Japan.

Rich history Running along the border between Niigata and Nagano Prefectures, the Shin-etsu Trail follows the Sekita mountain range at an average elevation of 1,000 metres.

Historically, the 16 mountain passes along the route were used for carrying salt and sea products from Niigata (and the Sea of Japan),

By Hiro Shinozaki

and washi paper and mustard seed oil from Nagano. This rich history dates back to just after the Nara period (AD 710–784).

maintains the entire Shin-etsu Trail through the hard work of hundreds of local volunteers.

Majestic beech forests

Accommodation, local cuisine and onsen opportunities

The Shin-etsu Trail is a classic Japanese ridge hike and much of the trail is located in deep, mystical beech forests. Averaging an impressive eight metres of snowfall each winter, the region provides the large amounts of water required to grow these giant beech trees, many of which are more than 300 years old. On the hike you will also see some distinctly curved trees that illustrate how heavy the snowfall can be in this area and give a visual of how beech trees are soft, yet strong enough to thrive in this climate.

If you hike the trail in autumn, you will be rewarded with beautiful views of crimson red and deep yellow leaves as the trees change their colours. As well, on most days, you periodically break out of the forest for fabulous panoramic views of agricultural landscapes, mountains, villages in the valley and the Sea of Japan in the distance.

Shin-etsu Trail Club The trail is the first Japanese long-distance trail inspired by the Appalachian Trail in the USA. Its 16 mountain passes connect hikers to small towns and villages en route that allow travellers to immerse themselves in the surrounding culture and stay in local accommodations.

Since 2004 the non-profit Shin-etsu Trail Club has been accredited by Nagano Prefecture.

The club educates hikers on the importance of the surrounding natural environment, symbolized by magnificent Japanese beechtree forests. The club also manages and

Accommodation while hiking the Shin-etsu Trail is offered by local ryokan. Ryokan are traditional Japanese-style inns found throughout the country and provide visitors the opportunity to experience the traditional Japanese lifestyle and hospitality.

The ryokan on the Shin-etsu Trail are at the foot of the mountains in small villages en route. Chefs at each ryokan prepare beautiful local cuisine that is authentically regional, with emphasis on seasonal and locally sourced ingredients.

The region is also home to a series of onsen (hot springs). Many onsen baths belong to the ryokan owners, so after a long day of hiking you have the opportunity to soak in the natural hot springs and relax your tired legs.

Hiking the Shin-etsu Trail gives you the perfect opportunity to discover the fascinating and ancient culture of Japan and true hospitality of the Japanese people via one of the oldest trade routes in the country. A guided hike with a knowledgeable, English-speaking Japanese guide is highly recommended to enhance the experience.

The Shin-etsu Trail is truly Japanese mountain culture at its best.

SHIN-ETSU TRAIL TOKYO

Photo courtesy of GREAT HIKES JAPAN

CONTACT US | We make your trip the experience of a lifetime.

WEB: www.greathikesjapan.com | e-mail: web@yamnuskaguides.com (Hiro Shinozaki) Suite 200, 50 Lincoln Park, Canmore, Alberta, T1W 3E9 26

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Event | JNTO

An evening in Japan

I

n January of 1928, Japan and Canada reached an agreement to establish diplomatic relations. This year marks the 90th anniversary of that relationship being established between our countries. To celebrate this milestone, on March 28, the Consulate-General of Japan and Japan National Tourism Organization (JNTO), along with Toronto’s The National Club, co-hosted a celebratory event entitled “An Evening in Japan.” During the media Q&A session, Visit Japan tourism ambassador 4HY[H 4HNKHSLUH :[LJWPLlj ^OV ^HZ WYL]PV\ZS` crowned Miss International Canada 2017, dressed in a traditional kimono and shared her passion for Japan and her own travel experiences in the country.

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As part of the event, guests were able to get a true taste of Japan by enjoying a four-course dinner, prepared with authentic Japanese ingredients like hidagyu beef, mizuna greens and Japan-produced melon.

Premium sakes were served along with the dinner, supported by SIO (Sake Institute of Ontario). A thrilling taiko drum performance and yosakoi dance brought more excitement to the evening.

As the major organizer of the event, JNTO marked the occasion by inaugurating a global-scale, multilingual campaign entitled “Enjoy My Japan.” The campaign seeks to entice long-haul travellers to visit Japan and explore the country beyond its most well-known, popular attractions. A cornerstone of the campaign is the message that Japan literally has something for everyone, and that whatever it is a traveller is seeking to find in an overseas destination, Japan is ready, willing and waiting to fulfill their passions. This extensive campaign involves a broad variety of initiatives, including the launch of a dedicated website (www. e n j o y m y j a p a n . j p ) featuring video clips

that show a range of activities associated with Japan.

During the event, there was more good news for travellers from Air Canada: direct flights between Montreal and Tokyo Narita will be launched starting June 1, 2018, making it easier than ever for Canadians to enjoy what Japan has to offer.

Enjoy My Japan Whatever your passion in life, you’ll find it here. www.enjoymyjapan.jp

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cheesecake berry w a Str

a parfait Match

a ious take on Try this sideclicrich dessert clas

Staff

This delu o xe treat Saryon’sa tour of atllakoes you signature f flavours

Walter Muschenhe im

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.

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

Fifty shades of green tea Saryo Café invites you to discover new pleasures! n its first store in North America, purveyor of delicious Japanese treats Saryo holds nothing back. It’s a place that rewards you for trying something outside of your comfort zone.

I

brown before being ground. Saryo’s uji matcha and hojicha are imported directly from Japan, so you can be sure you are having the same experience here as in the brand’s flagship café.

cheesecake. Made with a soymilk and cream cheese filling, strawberry purée cream and fresh strawberries on a shortbread base, its perfect texture is a great example of Saryo’s attention to detail.

For me it was the hojicha ice cream. This distinctive roasted green tea has a unique flavour that may just become your new obsession: it’s nutty, rich, creamy and a little smoky.

The Toronto café shares a location with Konjiki Ramen restaurant. There is no wall between the two, but the café’s warm wood décor sets it apart from the ramen restaurant’s sleek dining room. Saryo asked its interior designers from Japan to come up with a unique look to mark its new Canadian shop. It’s an inviting space that promises an indulgent experience, making it hard to resist dropping in for dessert after your ramen.

If you don’t know where to start, the signature matcha parfait is a great introduction. It features matcha soft serve ice cream layered with a house-made matcha brownie, red bean, mochi, hojicha roasted tea cream, jellies and granola.

You’ll find desserts that combine indulgent Western recipes with traditional Japanese flavours, like the Japanese-style strawberry

5051 Yonge St., North York 647-350-6611 | saryocafe.com OPEN: Daily 11:30 am -10:00 pm

The menu is based on Saryo’s signature flavours of uji matcha and hojicha. Uji matcha is made from green tea leaves that are steamed right after they are picked. The softest part of the leaf is then separated from the veins and ground into a fine powder. Hojicha is made using a similar process, but where matcha is steamed, hojicha is toasted to a golden

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No matter what you’re into, Saryo has a dessert to entice you.

Saryo Café