Japanese Culture | Hot Spots | Products
| Food TM
Jul. 2018
No. 41 FREE
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Ja pa n ’ s bottomless thirst for bee r is i n grai n ed in its socia l cu ltu r e
Contents July J l 2 2018 018 8 5 5V 4 41 1
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Traditional fare done right
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Feature: Japanese beer
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Restaurant: Nakayoshi Izakaya
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Ingredient: Uni
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Sake: Dewazakura Sake Brewery
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Travel: Island adventure in Kumejima
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Dining: Konjiki Ramen serves up lobster
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Only in Japan: Gion Matsuri
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Event: Japan Festival Canada 2018
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Event: Anime North “SNAP & WIN”
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Event: Japan-Canada 90th anniversary
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:[HɈ 7PJR! Tsujiri
EDITOR’S NOTE
Nina Hoeschele
*YHJRPUN VWLU H JVSK VUL If you’ve never been to Japan before, you may be surprised to learn that the country has a widespread beer-drinking culture—with “all-you-can-drink” periods being commonplace. If this sounds like your cup of tea—er—beer, then read on: in this month’s feature, we break down Japanese beer culture, look at some of Japan’s best-known beers and even introduce craft beer from Toronto’s very own Japanese-inspired brewery. Cheers!
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Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio ,KP[VYPHS JVVYKPUH[VYZ Nina Hoeschele, Yumi Nishio Writers Amanda Taylor, 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
T h e Ja pa n es e c u lt o f b e e r
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Feature
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T h e Ja pa n es e c u lt o f b e e r
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Fe a t u r e
T h e Ja pa n es e c u lt o f b e e r
Niigata Beer This Belgian ale has a lighter ABV of 4.5% and a refreshing, light and fruity flavour. The texture is on the watery side, which is actually often the preference in Japan.
Hitachino Nest Pale Ale If you’re a sucker for the classics, this bottle puts a slight Japanese spin on the old blighty standard: using plenty of malt and hops. Jolly good.
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T h e Ja pa n es e c u lt o f b e e r
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Hot Spot | Nakayoshi Izakaya
FRIENDLY NEIGHBOURHOOD SPICY RAMEN This traditional spot will remind you why you fell in love with Japanese food.
By Walter Muschenheim
Hungry for more? Let’s dig in!
The Danforth is a place where people come to be together. It’s a family-oriented neighbourhood where people of different cultures and ages, newcomers and old-timers mingle and somehow all seem to fit right in. This convivial atmosphere is what attracted chef and owner Chris Ryo to open his own place on the Danforth after 30 years of working in restaurants in Tokyo and Toronto. Chris’ vision was traditional Y`ͻYP, or Japanese cuisine, done right. Even the dining room has a traditional vibe that gives you the feeling of rediscovering something familiar. Decorated in simple wood panelling with Japanese signs hanging from the ceiling, it feels like it’s been uprooted from the corner of a Tokyo neighbourhood and moved to Toronto. You could imagine that the same families have been coming here for decades and may be surprised to learn that the restaurant is only five years old. The menu lives up to its promise, with familiar dishes that give you exactly what you want yet are even more delicious than you expect. The Spicy Miso Ramen is a house specialty that’s a big hit with the regulars. But don’t think you have to stick to ramen! Nakayoshi’s menu really
digs into the classics and, if you’re not from Japan, there’s a good chance there’s something here you haven’t tried before. For the warm weather, I definitely recommend the Cold Ramen. Refreshing and satisfying, it’s topped with lots of healthy vegetables and comes with a dipping sauce that the team at Nakayoshi are justifiably proud of. The Pork :OVNH`HRP, with pan-fried sliced pork, onion, vegetables and ginger sauce on a sizzling hot plate, is a great choice for a celebration. And speaking of celebration, Nakayoshi also has an excellent drinks list, with a wide selection of sakes and Japanese whisky and beer. Two of my favourite items on the menu are actually very local. The first is a beer with a Japanese twist by High Park Brewery: Under the Sakura, described as a cherry blossom lager. The second is the Teriyaki Poutine, which started as an experiment but was so popular that it made its way onto the regular menu. These two nods to local tastes show that Nakayoshi is indeed a part of the Danforth community, all while remaining quintessentially Japanese.
Spicy Miso Ramen
Tempura Udon
The Spicy Miso Ramen hits all the right notes— it’s rich and well-rounded with just enough kick to be super satisfying. It’s a great example of 5HRH`VZOP»Z ÅHPY MVY [YHKP[PVUHS MVVK
Enjoy a tranquil moment: with shrimp, noodles and broth, the Tempura Udon is simplicity itself. It’s everything that homestyle cooking is supWVZLK [V IL·JHSTPUN JVTMVY[PUN HUK ÄSSPUN
Nakayoshi Izakaya 812 Danforth Ave., Toronto 416-792-7788 www.nakayoshiizakaya.com OPEN: Mon–Sat 11:30 am–2:30 pm, WT¶ WT :\U WT¶ WT Closed every last Sunday of the month
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Ingredient | Uni
By Sarah Dickson
While chefs all over the world have been experimenting with uni, the Japanese maintain their own unique twist on this delicacy. Salt-pickled sea urchin, or shio uni, is uni preserved in salt or with a combination of salt and sake. The uni pieces lose their s h a p e d u r i n g t h i s p ro c e s s , so shio uni is not usually served as s u s h i b u t a s a n accompaniment to other dishes, or as a pâté-like paste. Another form of preserving uni is through a process of storing it in seawater, known as ensui. This process allows the uni to keep its shape during packaging and shipping, so that it can be served as sushi or sashimi at its final destination.
UNI
雲丹【うに】 濃厚でクリーミーな味わいが魅力。 高級食材の代表、うに。
A very uni-que delicacy! Look beyond this sea creature’s spiky exterior MVY HU L_JLW[PVUHS ÅH]V\Y L_WLYPLUJL
Picture it: you’re sitting in a sushi restaurant and you see it—neatly arranged on top of a familiar cylinder of black nori is a peanutbutter-coloured substance with the outer texture of a tongue. This mysterious-looking delicacy is uni, known in English as sea urchin. Or more specifically, the gonads of a sea urchin. Despite the appearance of uni’s outer texture, biting down into a piece is nothing like biting a tongue. This ingredient is silky-smooth, SPRL H ÄYT J\Z[HYK ^P[O H ZLH ZHS[` ÅH]V\Y Uni is harvested all over the world, but Ja-
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pan’s supply of uni is primarily harvested from the waters surrounding Hokkaido, where many Japanese believe the best seafood is to be found. Despite this reputation, uni is still an acquired taste even for existing sushi lovers with its briny, tastes-like-thebottom-of-the-ocean flavour. It can be fairly expensive, since each sea urchin only produces about five delicate “steaks,” which is only about enough for a single serving. In Japan it is most commonly consumed as sushi, but its custard-like texture makes it quite versatile in the kitchen.
There is also a certain mystique that persists about uni as an aphrodisiac. This is not unusual considering uni is the sea urchin’s reproductive organs, although any direct link to reproductivity is likely more fiction than fact. However, there are a number of important vitamins and minerals such as vitamin A, vitamins B1 and B2, vitamin E, and zinc that are not only important for overall health but are linked to the promotion of sexual activity. Research has also found that uni contains a chemical neurotransmitter called anandamide, similar to that which is found in cannabis, which can have a euphoric effect on the human brain. This chemical is also believed to be essential to the reproductive process of the sea urchin. Although it may not have the same reproductive effects on humans, the euphoric effect of the anandamide in uni could be what is responsible for inspiring desire in humans. Whether you believe in uni as an aphrodisiac or not, it is worthwhile to sample this unique delicacy. At the very least, you will get a nutritious experience!
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Drink up! | Dewazakura Sake Brewery
By Sarah Dickson
山形の、舌の肥えた 地元民の心を掴む酒。
Championship sake 出羽桜 出羽の里 【でわさくら でわのさと】
Not sure what sake to choose? Let international awards be your guide.
S
ometimes it can be tricky when choosing a sake to know the differences between the different types. Bottles often don’t explain the difference between ginjo, daiginjo or junmai, among other classifications. Of these popular types, ginjo sake is made from rice that has been polished down so that 60% or less of the grain remains. Back in the 1980s, ginjo sakes were made for competitions and were not regularly consumed by the general public. But this light and fragrant classification of sake saw a boom thanks to the Dewazakura Sake Brewery and the release of its Oka Ginjo sake in 1980. However, the company’s history goes back further than that. Dewazakura Sake Brewery has been around for well over 100 years: the brewery has been making award-winning sakes since it was founded in 1892. The company is located in Tendo City, Yamagata Prefecture—a location that was chosen because of its ability to provide the conditions considered ideal for the production of rice, the essential ingredient in sake: hot summers, cold snowy winters and proximity to mountains.
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The ginjo brewing process starts with polishing the rice down so that no more than 60% of the grain is remaining. It is then washed, steamed and cooled, then fermented slowly. Dewazakura Sake Brewery introduced the process of fermenting the sake at a lower temperature, resulting in a clean and delicate ginjo sake that can be enjoyed chilled. Furthermore, its sake is brewed in small batches, enhancing the crisp and clean flavour. Dewazakura Sake Brewery believes sake is an integral expression of Japanese culture. In fact, its Oka Ginjo sake has been influential beyond being the spark that led to the ’80s ginjo boom. It was the first sake to join the lineup of Berry Bros. & Rudd, wine dealers to the British Royal Family, in 2011. Before that, the scent of Dewazakura’s ginjo sake helped inspire the scent of SK-II facial treatment products. It has continued to win awards, most recently a silver medal at the International Wine Challenge in 2018. The brewery has also continued to make prized sakes beyond its flagship ginjo. Dewanosato Junmai sake is a slightly sweeter
option, also with a light body, making it an excellent choice for those looking to get started with sake. Its flavours are rich but still subtle, with notes of both fruit and s p i c e . D e w a n o s a t o i s a l s o a n a w a rd winning sake in its own right, taking gold at the U.S. National Sake Appraisal, and was the Champion Sake at the 2016 International Wine Challenge, the biggest sake competition in the world. Regardless of which sake you choose, Dewazakura Sake Brewery has firmly e s t a b l i s h e d i t s reputation as a producer of high-quality sake for connoisseurs and novices alike.
G O Let's
llearn earn
N I H O N G O
easy JJapanese apanese
Tsuyu Tsuyu (梅雨) describes the rainy season son in early summer in Japan. It is often translated ansl t directly as “Plum Rain,” as this is often the time of year when the plums ripen.
Beginner
Intermediate
Advanced
Tsuyu lasts from the beginning of June to the middle of July.
In spite of tsuyu affecting most of Japan, it doesn’t rain so much in Hokkaido.
Old Japanese temples and shrines are attractive in rain and mist.
梅雨は6月の初めから 7月半ばまでです。
梅雨もかかわらず、北海道では あまり雨が降りません。
雨や霧の中で、 日本の古い寺や神社は 人を惹きつけて止みません。
Tsuyu wa roku gatsu no hajime kara shichi gatsu nakaba made desu.
Tsuyu nimo kakawarazu Hokkaido dewa amari ame ga furimasen.
Ame ya kiri no nakade, Nihon no furui tera ya jinja wa hito wo hikitukete yamimasen.
XはYです is a basic grammatical rule in Japanese. It means X is Y. E.g.: Kore wa pen desu. (これはペンです。This is a pen.)
にもかかわらず means “in spite of” E.g.: Kega nimo kakawarazu, kachimashita (けがにもかかわらず、勝ちました。 In spite of injuries, I won.)
人を惹きつける means “attractive to people.” 止みません means “can’t [something].” E.g.:Anata wo aisite yamimasen. (あなたを 愛して止みません。I can’t help loving you.)
Compiled by Andrea Levac and Mitsugu Nobumasa. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | info@tjls.ca
Exclusive Agent:
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Travel | Kumejima
By Nina Lee
KUM E J I M A エメラルドグリーンの海に 囲まれた琉球一美しい "球美の島"。
Head south beyond Okinawa until you can only see sparkling white beaches and shining sapphire waters. Welcome to Kumejima. .
Arriving at the small airport on Kume Island after a short 30-minute flight from Naha, Okinawa’s capital city, you’re welcomed by smiling :OȟZȊ, the traditional lion dog from local legends. You’ll soon realize that this destination is small and easy to navigate. There are only four bus lines—and they take you everywhere you want to go. The island itself is less than 60 km 2, and is roughly the size of Waterloo, Ontario. Kume Island is only one of several in Kumejima, which is a chain of volcanic islands; the others are only accessible by bridge or private tours. The largest and most populated islands are Kume and Oujima, while the others are uninhabited. The famous sandbar Hatenohama is part of this chain, boasting a seven-kilometre-long, pristine white sand beach completely surrounded by water. This island chain has a rich history: it was originally ruled by local lords reigning from five castles until they were
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conquered in the 1500s by the Okinawan Ryukyu Kingdom. The castles were left to ruin, but their remains still attract many people today. The most famous of these are Uegusuku Castle on Mount Uegusuku and Gushikawa Castle on the northwestern coast of Kume Island. From the summit at Mount Uegusuku, visitors have a unique vantage point to see not only the entire island, but several other islands as well. Built during the 15th century, Gushikawa Castle is a National Cultural Treasure, with many of the walls and ruins featuring interesting carvings. Visitors are permitted to explore the ruins and see the grand history of the island up close. And not all of Kumejima’s history is in ruins; Uezu House was built in 1750 to be the home of the Ryukyuan Governor, and it contains gardens, a main house as well as several outlying buildings. Most people visit Kumejima for the beaches, which line virtually every
Explore pristine coasts and ruined castles
coastline of Kume. The most popular of these is Eef Beach running along the southeast. Protected by natural coral barriers, the beach is one of the longest on the island, and like the rest of the island it has exquisite white sands that kiss the clear cerulean sea. Explorers also seek out the unreal Tatami-ishi on Oujima. This uniquely shaped rock formation is only visible at low tide and resembles tatami mats, common in many Japanese homes and inns. Along the north shore of Kume Island sits the Hiyajo Banta Cliff, which offers some of the most spectacular views of forested mountains, sugarcane farms and the rich blues of the ocean. Not far from the cliff lie tropical fish pools, inviting snorkellers to swim alongside sea turtles and tropical fish native to the area. At low tide, the water recedes, allowing travellers to walk alongside the tropical fish pools to see the wildlife swimming inside. The people of Kumejima have always relied
on the sea for their survival. These islands are known throughout Japan for their deep-sea products such as sea salt, sea grapes (a type of seaweed) and prawns, as well as the rich harvest that accompanies their tropical climate: rice, sweet purple yams, sake, miso and fluffy tofu (both made from soybeans), and tropical fruits. Few people have a chance to visit these remote islands south of the main Okinawan Islands. But with sun, sand, sea and starry skies, Kumejima is the perfect vacation destination.
KUMEJIMA 【久米島】 Kumejima is located south of Okinawa Honto, about 30 minutes flying from Naha. The chain’s islands are considered to be the most beautiful of the Okinawan Islands.
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Dining | Konjiki
By Amanda Taylor
KONJIKI RAMEN’S NEW LOBSTER DISHES ARE NEXT-LEVEL In the footsteps of its successful Tokyo counterparts, Konjiki Ramen is delighting Toronto diners with new offerings like lobster ramen and lobster gyoza. Konjiki Ramen is the creation of Chef Atsushi Yamamoto, whose ramen fusions have already earned the restaurant the distinction of Michelin Bib Gourmand—that is, a Michelin-rated restaurant that offers two courses plus dessert for under $40. The newest addition to Konjiki’s impressive menu is a decadent lobster ramen, featuring a whole single-claw lobster and a lobster cream reduction, blended perfectly with a miso- and pork-based broth. The noodles are thicker than normal, as a complement to the lobster. Tender chashu pork, mushrooms, peppers and seasonal greens round out the dish. The lobster ramen is only available on Wednesdays and goes for $28 a bowl. Also on offer are lobster g yoza (dumplings). Coming in orders of four, these delicious bites are stuffed with real lobster meat, savoury onion and sweet bell peppers, and come with a special lobster cream dipping sauce. You can order the lobster gyoza on Mondays and Tuesdays, and one order is $7.50. Konjiki Ramen’s North York location has the honour of being the restaurant’s first spot overseas. In Tokyo, Konjiki wowed Michelin reviewers with its signature clam broth ramen, also available at the Toronto location. Diners have a choice of a shio (sea
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salt) or shoyu (soy sauce) broth. The shio is recommended if you prefer a milder flavour, while the shoyu broth offers a more fullbodied taste. The two dishes are flavoured with white and black truffle oil respectively, and finished with bamboo shoots, onion and leek. One bowl costs $14. And unique to the Toronto location is the vegetarian ramen. The broth is a potato and soymilk base, finished off with olive oil and
pickled beets—yours for $14 per bowl. For a taste of ramen elevated, be sure to visit Konjiki Ramen.
Konjiki Ramen 5051 Yonge St., North York 647-350-7766 | konjikiramen.com OPEN: Sun–Thurs 11:30 am–10 pm Fri–Sat 11:30 am–11:30 pm
Only in Japan | Gion Matsuri
By M Crowson
Party on, Gion
Enjoy traditional fanfare with plenty of modern comforts during Kyoto’s world-famous Gion Matsuri. コンチキチンの祇園囃子に誘われる夏の京都を浴衣で闊歩！ or Yamaboko junko (山鉾巡行), is named after the procession’s two different types of floats, the “yama” and “boko,” which are pulled on wheels the size of full-grown adults. The largest float weighs in at twelve tons, and each one is hand-assembled on the downtown streets of Kyoto without the use of a single nail or screw. Tourists can watch the assembly process from July 10 to 14, then see the floats on display for the next three days—you can even walk into some of them.
Illustration by Chieko Watanabe
Kyoto is undoubtedly one of Japan’s most attractive cities for domestic and international tourists, and the city’s many pleasures are on full display throughout July, when travellers from near and far come to participate in the month-long Gion Matsuri. The festival began in the year 869, when the emperor ordered prayers and held festivities to appease the gods at the Yasaka Shrine during a terrible plague. A lot has changed with the modern version, but, amazingly, the festival itself has been celebrated almost every single year since the start, in the face of many fires, floods and battles. The only break in its millennium-plus history was a 33-year hiatus during the Onin Wars. Today, the
festival is a mix of spiritual ritual and rowdy street party that takes place throughout the entire month, culminating in a giant, iconic parade on July 17. Though the big parade is a draw for many, there are events all month long to please the out-of-towner with an appreciation for smaller-scale pleasures. Highlights include a Lantern Reception with beautiful dancing and costumes, along with the purification of a portable mikoshi shrine (July 10), and the visit of a chigo, or “sacred child” chosen from an elite family, who visits Yasaka Shrine on July 13 and isn’t allowed to set foot on the ground until after he is carried through town in the parade on July 17. The parade itself,
The evenings also ramp up on the three pre-parade nights, as streets are blocked off to vehicle traffic and festival stalls pop up everywhere plying delicious food and drink beginning on Yoiyoiyoiyama (July 14), Yoiyoiyama (July 15) and Yoiyama (July 16). Visitors arriving around this time can also enjoy the Byobu Matsuri, when local residents in some of Kyoto’s oldest houses let travellers get a brief view of their gorgeous folding screens and other antique family heirlooms. There is also a smaller-scale parade on July 24, called the ato matsuri, or “after-festival” parade. During the height of Gion Matsuri, the streets are filled with men and women of all ages celebrating late into the humid night, and many festival-goers wear colourful yukata, lightweight cotton kimonos printed with gorgeous traditional patterns. The sight of all this activity, and the celebratory atmosphere, is enough to make you feel like you’ve been transported back in time.
Go above and Gion While there’s plenty of cutting-edge pop culture to see in Japan, Gion Matsuri is truly your opportunity to explore the country’s rich history. Just follow these three tips:
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DO
DO
DO
stay a while.
try on traditional garb.
WDNH VHOÀHV
There’s so much to see and do in Kyoto in July. If you’re planning a trip, be sure to book plenty of playtime.
You can meet maiko and even try on traditional yukata at several Kyoto shops—so go on, play dress-up.
Don’t worry about your yukata not having pockets for your phone— stash it in your collar or rent a cute decorative bag.
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New Location (as of Dec.27, 2017) 5775 Yonge Street, Suite 600, Toronto
Kyoto Maiko Dinner 1 Enjoy the traditional dances of the maiko (apprentice geisha). Take a commemorative photo with the maiko and share it with your friends! 2 The maiko will play traditional Japanese style games with a few participants as part of the show. 3 Enjoy a Kyoto-style kaiseki cuisine meal prepared with seasonal ingredients.
TOUR BASIC INFORMATION
Departure city: Kyoto Visits: Kyoto Duration: approx. 3 hours Includes: English-speaking guide, lunch, other admission fees and transportation costs included in the tour Drinks are excluded Date: June 1 – November 9, 2018 (Monday, Wednesday and Friday only)
PRICE
CAD $
185
*Price is valid for month of July 2018. *Price may fluctuate monthly due to change in exchange rate.
HOW TO PURCHASE Reservations can be made by either telephone or email. Please contact JTB International (Canada) Ltd. at Phone: 416-367-5824 | Toll-free: 1-800-268-5942 | Email: jtbtoronto@jtbi.com | Website: www.jtb.ca
ITINERARY 17:30 - 18:00
Hotels in Kyoto Go to Kyoto Handicraft Center by taxi.
18:30
Kyoto Handicraft Center
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may not be fulfilled. The dashi (stock) cannot be changed for vegetarian diners. Please note that gluten-free meals and vegan meals are not available. - The dance will be performed by 1 maiko using recorded music. - The maiko will play traditional Japanese-style games with a few participants as part of the show.
min
Take a peek into traditional Japanese culture and watch a maiko performance, traditional Japanese-style party games, and even take pictures with the maiko. Senjafuda (a maiko’s business card) will be given to each participant. A Kyoto-style kaiseki cuisine meal will be served for dinner. - Participants who would like a vegetarian meal must make a request at least 5 business days before the tour date. Requests made late
20:00 - 20:30
Hotels in Kyoto Participants will be taken back to their hotels by taxi.
[Remarks] 1. Planning Company: JTB Corp. Address: 2-3-11 Higashi Shinagawa, Shinagawa-ku, Tokyo. Japan Tourism Agency Registered Travel Agent (No. 64) 2. If the minimum number of participants (2) is not met by 4 days before the scheduled date, the tour on that date may be cancelled. 3. Casual clothing is permitted. 4. Vegetarian meals are available and must be requested at least 5 business days before the tour departure date. Requests made any later may not be fulfilled. The dashi (stock) cannot be changed for vegetarian diners. Please note that gluten-free meals and vegan meals are not available. 5. Connections from Kyoto Afternoon Tour and Kyoto 1-Day Tour are available. In such cases please make the connection at Kyoto Handicraft Center. 6. Connections from Nara Afternoon Tour and 1-Day Kyoto & Nara Tour cannot be made to this tour. 7. The dance will be performed by 1 maiko using recorded music. 8. The maiko will play traditional Japanese-style games with a few participants as part of the show.
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com
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All photos ©JNTO
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Event | Japan Festival Canada
By Nina Lee
CELEBRATE SUMMER THE JAPANESE WAY
Japan Festival Canada is North America’ s largest Japanese cultural event.
S
ummer is matsuri season, and the biggest matsuri festival in Canada is the annual Japan Festival held at Celebration Square in downtown Mississauga. Celebrating 90 years of diplomatic relations between Canada and Japan, this year’s festival promises to be bigger, brighter and bolder than ever before. For the first time ever, the festival plays host to the Canada-Tokyo Chef Competition. The top competitors will vie for the grand prize: round-trip airfare to Japan and an epic tour of one of the world’s greatest culinary and cultural destinations—Tokyo! Competitors must submit a unique dish inspired by Japanese cuisine or ingredients by July 31, with the winner crowned on Aug. 25. Headlining the festival this year are some world-renowned taiko drummers: Eitetsu Hayashi with his EITETSU FU-UN no KAI ensemble and the Akamine Sisters. The Akamine Sisters perform in the Ryukyuan traditional dance style. They hail from Naha
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City, Okinawa, and have performed to audiences around the world, from Taiwan and Korea to Bulgaria and Hawaii. Eitetsu Hayashi is Japan’s premier solo taiko d r u m m e r, c o u n t i n g p e r f o r m a n c e s a t C a r n e g i e Hall and with the illustrious Berlin Philharmonic and Boston Symphony Orchestras among his greatest honours. He shares the stage with his ensemble, EITETSU FU-UN no KAI, comprised of top young taiko drummers from across Japan. Attendees will also be treated to breakdancing and J-pop performances and are invited to participate in Bon Odori traditional matsuri dances. No festival would be complete without sponsors demonstrating new and exciting technology while extending offers and promotions to guests. Throughout the grounds, dozens of vendors will be selling popular and hard-to-find goods such as yukata summer kimonos, Japanese-inspired jewelry and imported Japanese toys and products.
True to any matsuri experience, the enticing smells of delicious yakisoba noodles, grilled chicken yakitori skewers, taiyaki (fish-shaped pastries) and mouth-watering takoyaki (grilled octopus balls) waft through the neighbourhood beckoning hungry passersby, while refreshing kakigori (shaved ice dessert), chilled poke bowls, creamy Japanese cheesecake and iced green tea drinks keep revellers cool. Experience the vibrancy of Japan’s festival spirit in the heart of Mississauga next month at the Japan Festival Canada. JAPAN FESTIVAL CANADA Saturday, Aug. 25, 12 pm–10 pm & Sunday, Aug. 26, 11 am–7 pm | Admission: FREE Location: Celebration Square, 300 City Centre Dr., Mississauga | japanfestivalcanada.com *Public transit access by MiWay and Go Transit. Parking available. Pet-friendly event.
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Event | Anime North “SNAP & WIN”
Looking good, readers! We teamed up with Tokyo Tokyo lg `gd\ Y h`glg [gfl]kl Yl l`ak q]Yj k 9fae] Fgjl`& So many of you wowed us, but here are the lucky winners…
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G r a n d P r iz e D e 2nd Priz
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From May 25 to 27, you might’ve seen some colourful characters hanging around the Toronto Congress Centre! That’s right—it was Anime North, a non-profit, fan-run anime convention. Tokyo Tokyo and Bento Box Magazine decided to celebrate by holding a photo contest, “SNAP & WIN,” at our booth during the event. A total of 300 creative cosplayer photos were entered, but only three lucky winners could be selected to receive gift cards (for a total value of $600) to AnimeXtreme, Toronto’s largest anime store. It was a difficult decision to make—but based on both the passion they put into making their costumes and the social media engagement with their photos, we chose these three entries as our winners.
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Grand Prize by Tokyo Tokyo: David Vang
2nd Prize by Bento Box Magazine: Marie Plastre, Catherine Cua and Hudson Cua
3rd Prize by Pastel: Emily Coe
“I got the inspiration from another Ainz cosplayer. The whole piece was on my shoulders and I was only able to see through his rib cage. I grew up watching animes like Dragon Ball, Inyuasha, Pokemon, YUGIOH, Naruto, Sailor Moon and Card Captured. (Yeah, I watched Sailor Moon and Card Captured religiously back then, what?!) But now, I'm into the comedy and music animes, like K-ON, The IdolM@ster, Daily Lives of High School Boys, Nichijou, etc. I'd like to thank Anime North for having another fun year, Tokyo Tokyo/Bento Box for holding this contest, and my friend, Kevin for helping me make a costume!”
“My sister and I have been cosplaying since we were kids. I now have 3 children of my own (one pictured) and still absolutely love cosplaying. We make all our cosplay from scratch! My daughter also helps with the sewing and painting. We started coming to Anime North in 2007. Over the years, we have cosplayed from many animes and travelled to Japan many times. We also enter cosplaying craftmanship competitions.This year at the Anime North masquerade, we took home the 'Best in Show' prize for our Kubo and the Two Strings cosplay. We were also so happy to find out that Bento Box Magazine selected our Sword Art Online cosplay for the 2nd prize of their contest!"
“Thank you to Tokyo Tokyo/Bento Box for hosting this competition! Anime North is my most favourite convention in Canada! I love seeing all of the amazing cosplay and being part of a fantastic community. This year, I decided to cosplay the Vocaloid singer Hatsune Miku in her 2017 Goodsmile Racing outfit. I love her songs and her amazing costumes. I can't wait to return to Anime North next year.”
Check out the album “Anime North Photo Contest 2018” on the Bento Box Facebook page and feel the vibe that the cosplayers brought to this event! www.facebook.com/bentoboxmag www.bentoboxmag.ca
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Event | 90 years of Japanese-Canadian friendship
By Yumi Nishio
The Japan-Canada 90-year anniversary Celebrate 90 years of diplomatic relations between our countries with Japanese events in your neighbourhood.
We continue to celebrate Canada and Japan’s enduring relationship with many great events. This summer alone there are art exhibitions, performances and festivals honouring the friendship between these two countries. There will be several opportunities to see taiko drummers, including a chance to see them free at the Japan Festival Canada 2018 held in Mississauga’s Celebration Square. TIFF Bell Lightbox’s “Summer in Japan” festival will be featuring many classic Japanese films. The Japanese Canadian Cultural Centre will be hosting a samurai photo exhibit, anime events and more. And don’t forget to watch for updates about the WASABI group’s concert featuring traditional Japanese musical instruments. Check out the website of the Consulate-General of Japan for a full list of the events and their schedule. We look forward to you joining us in celebrating Japanese culture in Canada.
Events Schedule
more information ▶www.toronto.ca.emb-japan.go.jp/itpr_en/b_000030.html
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Daiki Magic Performance
The Japanese Canadian Cultural Centre
NPO Corporation Hamoniko
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Summer in Japan Film Series
TIFF Bell Lightbox
TIFF（Toronto International Film Festival) www.tiff.net
August 10 (Fri) – August 12 (Sun)
The Toronto Anime Matsuri
The Japanese Canadian Cultural Centre
The Japanese Canadian Cultural Centre jccc.on.ca
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Taiko Performance by Eitetsu Hayashi at Japan Festival Canada 2018
The Celebration Square, City of Mississauga
Japan Expo jftor.org/taiko2018
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Japan Film Night (TIFF)
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Japan Foundation, Toronto, UNIJAPAN
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Japanese Traditional Musical Instrument Concert by WASABI
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Japan Foundation, Toronto, Consulate-General of Japan in Toronto
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An innov and yuzautive blend of f makes on resh mint e cool dr ink Nina Lee
On e upon a time, Nin Onc O a wanted to be an aartist. Now she is fulf illing her dreams as a wri ter and fun dra iser wo rkin g with artists, arts org anizations and publications across Can ada. In her free f time, she enjoys trav el, food, sup s porting local artists, su and running with her hee dog, Dash.
Oodles of noodles from the master of matcha ;Z\QPYP 4PZZPZZH\NH VɈLYZ H UL^ HWWYVHJO to a Japanese staple. fter spending 155 years perfecting the art of matcha, Tsujiri has embraced a new challenge—noodles! Since opening its first North American store in Toronto in 2016, the chain has exploded in popularity, opening locations across the GTA, with one of the newest in the heart of Mississauga at Square One Shopping Centre.
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A few years ago, I visited the original Tsujiri matcha shop in Kyoto, where the Tsuji family developed their Gyokuro-style tea—the premium-quality green tea that would make them famous. Dropping by Square One on a recent scorching afternoon, I was excited to visit the new shop and give my tastebuds a chance to remember the flavour and texture of Tsujiri’s matcha. While there, I learned that Tsujiri Mississauga has started offering a more substantial menu, with matcha soba noodle poke bowls in addition to the regular menu
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of matcha and Japanese tea-based drinks, cakes and ice cream parfaits. After satiating my initial craving with a traditionally made, hot o-matcha, I asked for some recommendations, and settled on a drink with a chilled chicken poke bowl topped with a creamy sesame sauce and a generous portion of fresh vegetables—avocados, tomatoes and lettuce. I found a seat and the enticing bowl appeared with a refreshing iced sencha tea made with a sweet citrus yuzu syrup. After devouring the delicious poke bowl, I went back and ordered a matcha ice cream parfait topped with shiratama mochi and an Okinawan black sugar syrup, and I chatted with the manager about the new menu. The Mississauga location is the first shop in the Tsujiri empire to offer unagi and salmon poke bowls, each with their own unique sauces. And true to its vision of being a pioneer in the
art of serving authentic Japanese tea, Tsujiri Japan has begun creating soba noodles made with finely ground matcha tea leaves, which they distribute to their tea houses around the world with explicit instructions on how to cook the noodles at just the right temperature before shocking the noodles with cold water at the exact right moment in order to maintain their satisfying chew. Home to hot and iced premium Japanese teas, decadent desserts and deliciously unique poke bowls, Tsujiri Mississauga is the perfect place to visit on a hot—or chilly—summer day.
Tsujiri Level 1 (near Sport Chek), Square One Shopping Centre, 100 City Centre Dr., Mississauga hello@tsujiri.ca | tsujiri.ca | @tsujiri_toronto OPEN: 4VU¶-YP HT¶ WT :H[ ! HT¶ WT :\U HT¶ WT OV\YZ KPMMLY VU OVSPKH`Z