VOL.45 NOV. 2018

Japanese Culture | Hot Spots | Products

| Food TM

Nov. 2018

No. 45 FREE www.bentoboxmag.ca

Everything you ever wanted to know about

Japanese rice

Discover the secrets of this staple ingredient and its many delicious varieties

Contents November N b 201 2018 018 8 5 5V 45 4

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Misoya’s miso s broth ramen is world-renowned ed

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Feature: Japanese rice

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Restaurant: @\RHZOP»Z ÄUL J\PZPUL

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Ingredient: Lucky lotus root

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Travel: Autumn splendour in Ibaraki

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Interview: In conversation with Yoko Tawada

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Movie: One Cut of the Dead

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:[HɈ 7PJR! Ramen Misoya’s hearty bowls

EDITOR’S NOTE .VPUN HNHPUZ[ [OL NYHPU When it comes to Japanese cuisine, rice is pretty much everywhere. From sushi to donburi, and from rice crackers to mochi, there is no shortage of this reliable staple. But do you know the many varieties of rice, and what’s good for what sort of dish? What’s the difference between brown and white rice, anyway? And how do you cook your own perfect rice like the restaurants do—without investing in a rice cooker? In this month’s feature, we answer all of these questions and more.

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, James Heron, M Crowson, Nina Lee, Sarah Dickson, Walter Muschenheim Designers Chieko Watanabe, Midori Yamamoto (K]LY[PZLTLU[ THYRL[PUN Kazu Maruyama 7\ISPZOLY Kazu Maruyama *V]LY PTHNL! +LZPNULK I` -YLLWPR

)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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Hot Spot | Yukashi

By Walter Muschenheim

A TORONTO TRADITION RETURNS

With Yukashi, Chef Daisuke Izutsu comes back to a food scene he helped create.

The art of the unexpected At Yukashi, autumn leaves can reveal the salty crunch of homemade potato chips, and delicate chrysanthemums can hide the tangy bite of pickled turnip.

Hungry for more? Let’s dig in!

I

t’s no secret that Toronto has a big appetite for Japanese food. The city’s growing enthusiasm for dishes like sushi and ramen has been a boon to Japanese chefs who choose to make Toronto home, and diners’ palates have naturally become more exacting as they are treated to more and more excellent Japanese cuisine. However, while many Japanese chefs in Toronto have found success catering to the city’s existing appetites, it is less common to see a chef break new ground in the type of cuisine they offer.

Chef Izutsu’s story is certainly an uncommon one. He arrived in Toronto as the private chef to the Japanese Consulate General. Far from catering to novice tastebuds, from his first days in the city he was serving the likes of NV]LYUTLU[ VѝJPHSZ YLUV^ULK HY[PZ[Z HUK L]LU the Japanese Imperial Family. These patrons ^LYL MHTPSPHY ^P[O H 1HWHULZL ÄUL KPUPUN Z[`SL kaiseki, that is less known in the West. When OL KLJPKLK [V VWLU OPZ ÄYZ[ YLZ[H\YHU[ :HR\YH Izutsu’s mission was to teach Torontonians about Japan’s traditional style of haute cuisine with its meticulous, multi-course meals and emphasis on seasonal ingredients.

His new restaurant, Yukashi, is refined and minimal, but also very intimate. With the kitchen taking up about half the available space and separated from the dining room only by a broad wooden bar, you get the feeling that you could be a private guest in the chef’s own house. Izutsu’s disarmingly casual manner in

the kitchen only heightens this feeling. But if you’re expecting casual fare, you are in for a surprise. You will soon realize that the lack of pomp is founded in Izutsu’s confidence that his food can speak for itself.

Fittingly, one aspect of Japanese haute cuisine that the chef has truly mastered is the judicious use of surprise. Kaiseki is known for its attention to presentation, including a custom of skillfully disguising one food as another. But this tradition is not just an amusing parlour trick. Wielded

by Izutsu, the misdirection leads diners to YLKPZJV]LY MHTPSPHY ÅH]V\YZ HZ PM MVY [OL ÄYZ[ [PTL Of course, for this trick to work, it’s essential MVY [OL ÅH]V\YZ `V\ KPZJV]LY [V [Y\S` Z[HUK V\[ That’s why Yukashi’s menu is updated regularly [V YLÅLJ[ [OL MYLZOLZ[ ZLHZVUHS PUNYLKPLU[Z TVZ[ VM ^OPJO HYL ÅV^U PU MYVT 1HWHU HUK [OLU combined into inventive dishes. Here, kaiseki’s seemingly contradictory emphasis on simple, fresh ingredients and elaborate presentation both serve the same purpose: showcasing the intrinsic qualities of the ingredients. )HJR ^OLU 0a\[Z\ VWLULK :HR\YH OL remembers that his patrons had never seen fresh grated wasabi. “They would say, ‘I thought wasabi came in a tube.’” A decade later, Toronto’s restaurant-goers are educated about Japanese ingredients and there is a demand for [OL ZHTL X\HSP[` `V\ JHU ÄUK PU 1HWHU [OHURZ in large part to Izutsu’s contribution. Lucky for them Yukashi is here to meet that demand.

Warm fall comfort food

Uni niku

This savoury fall soup is made with yuba, which looks like a noodle but is actually made out of bean curd, and a delicious, nutty lotus root dumpling.

This amazing combination of wagyu beef, foie gras and sea urchin swathes your tastebuds in a blend of \UJ[\V\Z YVI\Z[ ÅH]V\YZ

Yukashi 643 Mount Pleasant Rd., Toronto 416-489-6993 www.yukashitoronto.com OPEN: ;\LZ¶:H[ ! WT¶ ! WT :\U¶4VU JSVZLK

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By Sarah Dickson

Ingredient | Renkon

renkon can reduce depression. Renkon is also known to be rich in a number of vitamins and minerals including potassium, iron, zinc and manganese, as well as vitamins A, B6 and C.

RENKON

Renkon can be prepared in a number of ways. Its potato-like texture and light flavour faintly similar to coconut make it versatile and suitable in most Asian dishes. Like a potato, it is best consumed cooked, but the length of its cooking time can be adjusted depending if you prefer a firmer or softer bite. It can be used in soups and stews, making it handy to throw into the pot in winter, or it can be stir-fried with other vegetables. It can also be sliced and then pan-fried or deep-fried, with its pattern of holes making it an attractive addition to your plate. Renkon is often served alongside other veggies on a plate of tempura.

【 蓮 根 レンコン】

栄養素満点！ 天ぷら、煮物、酢のもので 美味しくレンコン。

Lucky lotus root Explore the possibilities with this Instagrammable vegetable.

If you’re looking to add dimension to your diet, or perhaps make your meals more Instagram-worthy, renkon might just be the perfect ingredient. Known in English as lotus root, this cream-coloured vegetable’s shape and distinctive appearance make it an easy way to add visual intrigue to any dish.

As the name implies, lotus root is the underwater root of the lotus flower. Renkon can actually grow quite long underwater, and its shape is similar to that of a chain of linked sausages.

But what you will find in the grocery store are the shorter portions that are easier to handle. The distinctive holes are air chambers

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that form during growth and are what gives renkon its intriguing appearance. Renkon is an auspicious food and is often eaten at the dawn of the new year to bring luck for the upcoming year.

Beyond the visual appeal and spiritual symbolism of renkon, there are a number of health benefits to consuming this eyecatching vegetable. It is believed that renkon has the ability to improve digestion, reduce cholesterol, lower blood pressure and improve circulation, and even prevent some cancers. Some also claim it has benefits to mental health, as they believe that eating

Renkon is available year-round but is at its peak in autumn and winter. When shopping for renkon, look for a piece that is heavy and firm, light brown in colour, and free of blemishes and cracks. At some grocery stores you may be able to find renkon that is prepackaged, canned or freeze-dried. Keep your renkon in the fridge to keep it fresh, and make sure to wash it well before using.

And for that Instagram-worthy photo, soak the renkon in vinegar after washing and peeling to help maintain its fresh colour.

If you ever visit Kumamoto Prefecture, be sure to sample the local renkon specialty known as karashi renkon. It is prepared by filling each of the holes in a piece of renkon with a blend made with karashi, a very spicy mustard, and covering the outside with batter before the whole thing is deep-fried. Just be sure to take small bites!

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1-Day Snow Monkey Tour With National Government Licensed English Guide Interpreter

Round-trip from Tokyo via Hokuriku Shinkansen

1 From Tokyo, a one-way trip to Nagano takes about 100-105 minutes aboard the Hokuriku Shinkansen (Asama or Hakutaka train). Transportation is convenient with a reserved seat on the shinkansen. Enjoy the beautiful views seen from the shinkansen windows.

2 After arriving at Nagano Station, customers will be accompanied by a National Government Licensed English Guide Interpreter from the station platform. On this 1-day tour, visit the National Treasure Zenko-ji Temple as well as Jigokudani Monkey Park, which is a famous place where Japanese macaques soak in hot springs during the cold season.

3 Sought after by many visitors from all over the world, the Jigokudani Monkey Park is where the behaviour of Japanese macaques can be seen up close. Enjoy seeing the monkeys’ charming expressions while they spend time relaxing in hot springs, the only hot springs in the world exclusively used by wild monkeys.

4 Visit the Zenko-ji Temple, a designated National Treasure built roughly 1,400 years ago. Along with the Todai-ji Temple’s Great Buddha Hall, it is one of Japan’s most remarkable wooden structures.

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For lunch, slurp some warm soba noodles, a Nagano specialty.

TOUR BASIC INFORMATION Departure city: Tokyo ¦ Visits: Nagano Tour: November 26, 2018 – March 29, 2019 (Monday, Wednesday and Friday ) Duration: Approx. 13 hours Includes: Round-trip shinkansen fare between Tokyo and Nagano, lunch, other admission fees included in the itinerary

PRICE

CAD $

370

All photos ©JNTO

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

*Price is valid for month of November 2018. *Price may fluctuate monthly due to change in exchange rate.

ITINERARY Travel from Tokyo Station (or Ueno Station) to Zenko-ji Daimon 06:50- Travel from Tokyo Station (or Ueno Station) 07:40 to Nagano Station (120 min) Board a shinkansen on your own from Tokyo Station.

08:30- Arrive at Nagano Station 09:20 Meet with the National Government Licensed Guide Interpreter on the platform after arriving at Nagano Station.

09:40

11:00

The lunch includes soba (buckwheat) noodles, a Nagano specialty.

As traces of buckwheat flour may be present in the entire shop, those with buckwheat allergies should not enter.

11:40

40

min

Depart from Zenkoji Station

40

min

Depart from Nagano Station to Zenko-ji Daimon

14:10 12:30

10:10

Japanese-style Lunch

Visit Zenko-ji Temple

40

min

Visit Zenko-ji Temple, which boasts 1,400 years of rich history. Its main hall is a designated national treasure.

Walk to Jigokudani Monkey Park

This is a hard walking tour covering about 40 minutes of walking each way between the Roman Museum parking lot and Jigokudani Monkey Park.

13:20

Jigokudani Monkey Park

Depart from 50 Jigokudani Monkey Park min

Travel from Roman Museum Parking Lot to Tokyo Station 50

15:00

Leave for Nagano Station

min

Visit the Jigokudani Monkey Park, a world-famous park where Japanese macaques can be seen up close as they freely soak in hot springs.

This is the only place in the world where wild Japanese macaques can be seen bathing in their own designated hot spring. Enjoy seeing the amusing expressions of the monkeys up close as they warm themselves in a relaxing hot spring bath.

16:20- Depart from Nagano Station 17:15 Head to Tokyo Station via shinkansen.

18:00- Arrive at Tokyo Station 19:00 Tour ends at Tokyo Station.

*Please note that special accommodations for those with trouble walking cannot be provided. Small children will not be allowed to participate in the tour. The walking path may be frozen and slippery if there is snow. Please wear winter boots or other non-slip footwear. The temperature in the area in winter averages about -1°C. Please dress accordingly. **The behaviour of wild monkeys is unpredictable. The park might be closed to visitors in case the monkeys do not come down to the park from the mountains. The tour may be cancelled on the day before tour departure in such cases. A full refund will be issued if the tour is cancelled.

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

NOVEMBER 2018

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Travel | Ibaraki

町家風情が楽しめる飛騨の小京都。 一年を通して美しい自然のあふれる街。

O

n the east coast of Japan, nestled between Tokyo and the Pacific Ocean, is Ibaraki Prefecture. Easily accessible from the Japanese capital and wonderfully diverse in its charms, the area has something for everyone and offers the chance to learn, explore and unwind to your heart’s content.

Part of Japan’s Kanto region, Ibaraki Prefecture is home to mountains and flatlands, with 32 city centres and many lakes. With 15% of its makeup consisting of designated natural parks, the area certainly isn’t lacking in green space. And its main industries are just as varied as its land characteristics—the prefecture is simultaneously known for its nuclear energy industry, technology and robotics advancements, martial arts practices and agricultural production. If you’ve ever tried natto (fermented soybeans) or enjoyed bell peppers, Chinese cabbage, watermelon or chestnuts in Japan, you may have the farmers of Ibaraki Prefecture to thank.

Like much of Japan, the area has four distinct seasons—and while there’s no wrong time to visit, there is something to be said about the beauty of fall throughout Ibaraki Prefecture. So if you’re lucky enough to find yourself in Japan during the autumn months, hop on the rapid train from Tokyo and get ready to embark on a vibrantly colourful adventure.

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By Amanda Plyley

Take in the splendour of autumn

Your first stop will likely be Tsukuba, so close to Tokyo it’s practically a satellite city.

Dubbed Japan’s Science City, Tsukuba is renowned for its devotion to all things tech. Here you’ll find the country’s foremost university for robotics, an expo centre housing interactive science displays and a space centre offering exhibits on space exploration. But be sure to venture just 30 minutes outside of the city and soak up the natural and manmade charm of Ushiku Daibutsu. At an impressive 120 metres tall, the world’s tallest Buddhist statue stands surrounded by thriving gardens in spring and summer and by beautiful foliage in fall.

From Tsukuba, head northeast to Mito, the capital city and geographical heart of the prefecture. It’s easy to see that one attraction in Mito stands out above all others: Kairaku-en (literally “a park to be enjoyed together”). One of Japan’s three most celebrated gardens, the park dates back to 1842 when it was established by a local lord for both his personal enjoyment

and public use. Famous for its 100 varieties of ume (plum) trees—there are 3,000 of them throughout the gardens!—Kairakuen extends into cedar woods and bamboo groves and effortlessly draws large crowds.

Finally, north of Mito, two of the area’s most scenic destinations await: Hananuki Valley and Fukuroda Falls. A 45-minute train ride from Mito, located by Takahagi Station, Hananuki Valley beckons autumn visitors with its postcard-perfect views—the most celebrated being the suspension bridge that runs across the valley with a plethora of red, orange and yellow leaves leaning in from both sides. Japanese maples abound in the valley, which is at its best in autumn; the peak of the changing leaves tends to be around November each year, so plan your visit accordingly.

Continues on page 18

IBARAKI 【茨城】 Ibaraki Prefecture lies along the east coast of Japan, directly northeast of Tokyo. It’s a quick and easy trip by train or by car from the capital.

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Travel | Ibaraki

The view from the bridge is undoubtedly a must-see, but don’t forget about the rest of the valley—while there can be crowds at the suspension bridge, Hananuki is full of peaceful, less-travelled trails for visitors to explore. You can buy hot food and cold beer from local vendors, hike as much as you like and even bring a tent and set up camp for the night.

Fukuroda Falls is another easy trip from Mito, located an hour and a half north by train. Or, for those travelling by car, make a day of it and take country road 461 between Hananuki Valley and Fukuroda Falls. This beautiful country road links to other attractions in the area, like the famous Tenryuin cottage and the breathtaking Ryujin suspension bridge.

When you reach the falls themselves, you’ll see why this is a top attraction in the area.

Standing 120 metres tall and 73 metres wide and flowing over four distinct drops, this stunning waterfall has been ranked the third most beautiful in the whole country and is the perfect way to cap off your adventure through this area of Japan.

So whether it’s mountains and valleys that put a skip in your step or rushing water that makes you fall head over heels, there’s no denying Ibaraki Prefecture is a nature lover’s paradise. It’s a sight to behold year-round, but especially so in fall. And if you’d rather get techy and geek out over science and robotics, this is the place for that too. Like I said—there’s something for everyone!

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By Nina Lee

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G O

Let's

llearn earn

N I H O N G O

easy JJapanese apanese CULTURE DAY

Culture Day「文化の日」(ぶんかのひ) is celebrated in Japan on November 3 to appreciate peace and freedom, and to promote culture around the country. There are many events held across Japan.

Beginner

Intermediate

Advanced

Culture Day was originally the Meiji Emperor’s birthday.

On November 3,1946, the Japanese Constitution was proclaimed.

On this day, the Order of Culture is awarded to people for their contribution to society.

文化の日はもともと 明治天皇の誕生日でした。

1946年11月3日に 日本国憲法が交付されました。

この日に、社会に貢献をした 人に文化勲章が授与されます。

Bunka no hi ha motomoto Meiji-Tennoh no tanjyobi deshita.

1946 nen 11 gatsu mikka ni Nihonkoku-Kenpou ga koufu saremasita.

Konohi ni shakai ni kouken wo shita hito ni Bunka-Kunsho ga juyo saremasu.

もともと = originally. E.g.: Hanako ha motomoto Nihonjin desu. ( 花子は元 々日本人です。Hanako is originally Japanese.)

日本国憲法 = Japanese Constitution, 交付 = proclaim. E.g.: Heiwa Jōyaku ga koufu saremashita. (平和条約が交付 されました。The peace treaty has been proclaimed.)

Bunka-Kunsho（文化勲章）= The Order of Culture, kouken（貢献）= contribution, jyuyo sareru（授与される）= to be awarded.

E.g.: Hakase-go ga juyo sareta. (博士 号が授与された。A doctor’s degree was awarded.)

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

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Interview | Author Yoko Tawada

By Nina Lee

IN CONVERSATION WITH

YOKO TAWADA Where we explore the fluidity of being, language and borders.

Y

oko Tawada has spent the last year touring the world. From Amsterdam to Manila to Toronto and back to her hometown of Berlin, she’s been sharing her unique perspective to enthusiastic, often sold-out crowds. I sat down with the award-winning author after her talk at the Japan Foundation, Toronto, and we had a chance to chat about everything imaginable—from evolution and regression to boundaries and Kafka. And, of course, her latest book, The Emissary.

Set in an isolated Japan in the decades following a massive disaster, The Emissary is a dystopian story that explores mortality through the relationship between the seemingly immortal elderly and the rapidly evolving younger generations. The idea of boundaries and evolution creep up in many of Tawada’s stories—including Memoirs of a Polar Bear, The Naked Eye and Where Europe Begins.

Tawada is fascinated with the idea of the “other”; people and creatures who move across borders and make new homes for themselves. Inspired by polar bears that are born in Russia, then travel through northern countries and find themselves in Canada, in Memoirs of a Polar Bear Tawada explores this notion with a family of polar bears that share their history in autobiographies as they traverse the world. ▶ continued on next page

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Interview | Author Yoko Tawada

An award-winning author, Tawada has been recognized around the world for her vivid prose.

In The Emissary, the idea of borders, both real and imaginary, and “otherness” are also challenged. Tawada found inspiration in her own experiences after moving to Hamburg, Germany, when she was 22. She had originally intended to travel further east, however, Soviet policies in the 1980s made settling in Russia or Poland difficult. Tawada also explores the boundary between human and animal in her writing. Inspired by Kafka’s zoomorphic tales as well as the stories absorbed during her youth, Tawada’s stories include humans that develop bird-like characteristics, the aforementioned polar bears that write autobiographies and dog-like men who fall in love with princesses. This notion of a fluid boundary between humans and animals is often rare in German literature, but quite common in Japanese prose. As a writer that straddles these boundaries, Tawada is in a unique position to deliver these unfamiliar ideas to new and anticipative audiences.

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While in Toronto, Tawada spoke at a Japan Foundation, Toronto—Goethe Institute coZWVUZVYLK L]LU[ HUK KPZJ\ZZLK [OL Å\PKP[` of language with Japanese Literature and Film professor Ted Goossen and German Film and Literature doctoral student Yasmin Aly. They spoke of the psychological impact of the 3-11 Fukushima disaster in Japan, language barriers and the difficulty of translating concepts and ideas across languages. The Japan Foundation has recently awarded Tawada with the 2018 Japan Foundation Prize for building bridges to advance understanding VM [OL Å\PKP[` VM SHUN\HNL HUK boundaries through her vivid prose. The Emissary PZ HSZV H ÄUHSPZ[ MVY The New Yorker’s 2018 National Book Award for translated literature, and has received numerous accolades in Japan, Germany and America. When asked about the awards, Tawada humbly admitted that she is most thankful for the opportunity to visit new places and trade stories about our shared experiences.

The Emissary and Tawada’s other books are available from the Japan Foundation, Toronto Library.

The Japan Foundation, Toronto Library 2 Bloor St. E., Suite 300 416-966-2935 | www.jftor.org/library OPEN HOURS: Mon & Thurs 11:30 am–6:30 pm Tues, Wed & Fri 11:30 am–4:30 pm Select Saturdays 11 am–4 pm

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Film focus | One Cut of the Dead

By James Heron

Loveable zombie comedy storms the Japanese box office A tiny, perfect gem that took Japanese audiences by storm based entirely on word of mouth.

MOVIE INFO One Cut of the Dead (2017) Director: Shinichiro Ueda Screenplay: Shinichiro Ueda Starring: Takayuki Hamatsu, Harumi Shuhama, Yuzuki Akiyama, Mao Running time: 95 minutes

©THIRD WINDOW FILMS

A film crew enters an abandoned military test facility to make a zombie film, only to come under attack from actual zombies. The director decides to keep shooting and we are soon treated to an unlikely and hilarious celebration of filmmaking and the bonds of family.

I

n 1982, Michael Frayn’s smash hit comedy Noises Off opened in London’s West End. The first of its three acts was a typical British sex farce. The remainder of the play revisits that first act, but from backstage, and we are treated to a riot of clashing egos, petty squabbling, technical disasters and general chaos. The play was a huge hit and is considered by many to be one of the funniest theatre pieces of the 20th century.

To that conceit, graft a grade-Z Japanese zombie movie and a heartfelt celebration of resourcefulness and the bonds of family, and you have a rare and joyous thing called One Cut of the Dead.

In Japan the film was a phenomenon. Made by an unknown director (Shinichiro Ueda) with an unknown cast—many non-professionals—One Cut opened in two tiny theatres. Entirely through word of mouth the film took off. Tickets were impossible to get and eventually this “little film that could” found itself at the top of the Japanese box office.

The first 35 minutes present us with the final product: a marginally entertaining zombie flick, amazingly shot entirely in one long, single take. A film crew enters an abandoned military test facility to make a zombie film, only to come under attack from actual zombies. The director decides to keep

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Laugh-out-loud hilarious and a gleefully heartfelt reminder of why we love movies.

shooting and the requisite blood-soaked mayhem ensues. It is an amateurish slice of undead pandemonium punctuated by all manner of technical flubs, stilted dialogue and general randomness culminating in a triumphant crane shot of the heroine standing in a bloody pentagram, raising her gory axe. The final credits roll and then the film begins in earnest.

constructed symphony of clockwork hilarity and chaos: actors and crew arrive blackout drunk or suffering from explosive diarrhea, last-second cast changes must be made and a vital piece of equipment is catastrophically damaged mid-shoot. Ueda defines his characters nicely and economically in the second act and the repetition on the first injects the final mayhem with a clear spatial coherence. It is an exhilarating and sophisticated piece of cinema brilliantly dressed up as shoddy DIY.

We find ourselves one month earlier as sad-sack karaoke director Higurashi (his motto: “I’m fast, cheap, but average”) is offered a once-in-a-lifetime chance: the near-impossible task of making a live-to-air zombie movie in a single cut. Returning home, we meet his distracted ex-actress wife and rebellious film school daughter. We also meet his crew, which includes a pop singer-turned-actress and a pompous lead actor convinced he is too good for the material. Family and professional relations are strained and deteriorate as the broadcast date approaches but Higurashi soldiers on, driven by mild ambition and a kind of panicked inertia.

One Cut of the Dead is laugh-out-loud hilarious and a gleefully heartfelt reminder of why we love movies and the resourceful spirit of low-budget filmmaking.

At the most recent Toronto Japanese Film Festival, two visiting A-list directors asked us if we had seen the film and recommended it highly. We echo that recommendation. Be prepared to leave the theatre with a big goofy grin on your face.

The film’s final section presents the actual filming of the movie we saw in Act 1 and it is an ingeniously

One Cut of the Dead screens at the JCCC as a co-presentation of the Toronto Reel Asian International Film Festival and the Toronto Japanese Film Festival on November 15. jccc.on.ca

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Staff Pick | Misoya

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NOVEMBER 2018

www.bentoboxmag.ca

By Amanda Plyley

Itadakimasu! Let’s eat!

O

n the hip stretch of Queen West between Bathurst and Trinity Bellwoods, a game-changing ramen spot recently opened its doors to the neighbourhood—and it’s making miso hungry! (Ahem, sorry. Couldn’t help myself.)

The name Ramen Misoya (“miso store”) may be familiar to globetrotting noodle connoisseurs in the city. With over 100 locations across Japan and 30 more internationally, Misoya has established itself as a leader and innovator in the ramen world— more specifically, in the realm of miso (a savoury, umami-rich fermented soybean mixture). In fact, the brand is so committed to a fab culinary experience that its New York City location has been Michelin Guide– recommended since 2013.

Stepping into Misoya from the chilly fall weather here in Toronto, you’ll find your senses instantly delighted. The newly renovated space features a mixture of wood and metal accents, complemented by oversized greyscale photos splashed across the walls.

Speakers playing today’s biggest hits will put a little skip in your step as you’re shown to a table. And when the comforting warmth of brewing miso hits your nose and you hear

the familiar sizzle of good things to come from the open kitchen at the back of the restaurant, you’ll feel positively dizzy izzy with ramen-ticipation. (Can’t stop, won’t n’t stop with the bad puns.)

Pick your toppings ▼

Misoya features a hearty menu of soups, oups, sides and much more, but two dishess stand out above the rest: the GOLD Kome Special mer and the Miso Tan Tan Deluxe. The former ring is Misoya’s most popular offering, featuring rom ma everything you could possibly want from shu ramen bowl: fresh noodles, juicy chashu n (sliced pork), egg, bean sprouts, green onions, minced pork, menma (bamboo —one e shoots), fried potatoes and—of course—one of the richest, most flavourful miso brothss your tastebuds will have encountered on this side of the Pacific. Feeling spicy? Go with the latter to step up the heat and get extra pork, egg and nori (seaweed).

There’s lots of room to experiment with Misoya’s menu, so feel free to mix and match additional toppings to your heart’s content. Sample everything from corn and butter to kimchi and naruto (fish cakes) in your miso bowl. Meat lovers, add more pork or go with karaage (fried chicken) to tide you over until brunch tomorrow ... then come back for more!

Ramen Misoya 646 Queen St. W., Toronto | 416-594-6476 www.ramenmisoya.ca OPEN: Sun–Thurs 11:30 am–10:30 pm Fri–Sat 11:30 am–11:30 pm

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2 1. GOLD Kome Special This rich, hearty offering is chock-full of everything you could possibly want in a bowl of ramen.

2. Gyoza Deliciously juicy, these little dumplings are a popular side dish and a great way to complement your meal. www.bentoboxmag.ca

NOVEMBER 2018

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