#48Bentobox_020119

Japanese Culture | Hot Spots | Products

| Food TM

Feb. 2019

No. 48 FREE www.bentoboxmag.ca

Feature

SIPPING SHOCHU

Contents February F b 2019 201 019 9 5 5V 48 8

10 There’s nothing ÀVK\ DERXW WKHVH GHOLFLRXV GHVVHUWV

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Feature: Shochu

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Restaurant: Taiyaki NYC

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Ingredient: Amazake

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Event: Hachioji Doll Theatre

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Travel: Izu Kogen’s absurd attractions

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Event: Kodo One Earth Tour 2019: Evolution

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Only in Japan: Competitive poetry card game

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Event: Japanese Speech Contest 2019

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:[HɈ WPJR! Meet the new Zakkushi

EDITOR’S NOTE Bring some joy to your winter months Sometimes it’s hard not to feel dreary in the middle of winter. So, this month, we’re here to help you lift your spirits and remind you that you can still have fun even when it’s freezing cold outside. Planning to stay put and party indoors? Our feature shares all the secrets of shochu, a versatile Japanese liquor that will liven up your UL_[ JVJR[HPS WHY[` 6Y HYL `V\ [OL KLÄHU[ ZVY[& ;OLU OLHK V]LY [V ;HP`HRP 5@* HUK thumb your nose at the cold with a delicious ice cream treat. These fanciful desserts are sure to put a smile on your face no matter what the weather is like.

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 Taylor, Ariel Litteljohn, M Crowson, Nina Hoeschele, Nina Lee, Sarah Dickson, Walter Muschenheim, Yumi Nishio Designers Chieko Watanabe, Midori Yamamoto (K]LY[PZLTLU[ THYRL[PUN Kazu Maruyama Publisher 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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Nishinomiyako Kuro Using carefully selected kogane sengan sweet potatoes from South Kyushu and pure saitokiyomizu water, this shochu has a moderate depth and richness. Enjoy straight, on the rocks, or mixed with either cold or hot water.

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Kurouma Kuromaru Made from 100% Japanese domestic barley and brewed with black koji, this shochu has a smooth, yet SP]LS` ÅH]V\Y ^P[O H ZL[[SLK earthiness and gentle roasted nature. You can enjoy this beverage straight or on the rocks.

Perfect for chu-hai

Kurouma Amagake Originally made for sale exclusively in eastern Japan, this special bottle is full of the richness of barley. The label’s illustration is the work of Masayuki Kojo, a bujinga (warrior painting) artist who OHZ JYLH[LK VѝJPHS ^HYYPVY paintings for Star Wars and 4HY]LS ÄSTZ >L YLJVTTLUK keeping this bottle after enjoying the shochu inside.

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Hot Spot | Taiyaki NYC

By Walter Muschenheim

WE ALL SCREAM FOR SEA BREAM ICE CREAM IN THE WINTER? FISH FOR DESSERT? JUST ANOTHER DAY IN TORONTO’S TOPSY-TURVY ICE CREAM SCENE. This city shows up for ice cream. And ice cream shows up for us: in case you haven’t noticed, there’s an ice cream arms race happening in Toronto. With new, wild trends constantly competing for our attention, you can always find an ice cream to fit your mood, whether you’re feeling charcoal-black softserve or a hole-in-the-wall hot spot where the lineup is its own social activity.

Not even the frosty weather can dampen Torontonians’ appetite for frozen treats. If

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anything, enduring the hum-drum days of winter only gives us another reason to seek out a treat that breaks out of the ordinary into the fantastical. So if you’re someone who will eat ice cream in the winter just to pretend that it’s summer, you’re probably ready for Toronto’s most whimsical ice cream trend yet.

If the cabin fever is starting to get to you and your cravings have you acting a little fishy, try the ice cream shop that combines a fish with a unicorn in the same cone.

Welcome to Taiyaki NYC, which just opened its first location outside of the US at Bay and Dundas. Taiyaki is a traditional Japanese cake that’s shaped like a tai, or sea bream. The fish shape is a bit of a red herring: there’s nothing fishy about the taste, which is akin to a fluffy Belgian waffle—golden and crunchy on the outside, moist and fluffy on the inside, and usually filled with red bean paste or custard.

At Taiyaki NYC, these fish have their mouths

wide open to hold your ice cream for you, Alice In Wonderland-style.

The brand began in New York City’s Chinatown after the founders discovered taiyaki on a trip to Japan. “When we saw it in Japan we were like, ‘wow, this is amazing,’” recalls cofounder Jimmy Chen. “We wanted to do our own twist on it but bring back the Japanese culture and pair it with traditional American soft-serve, as well as Asian-inspired softserve flavours like matcha, black sesame and

Hungry for more? Let’s dig in!

hojicha.” The combination of crispy crust, fluffy centre, gooey filling and melting softserve is out of this world.

This sweet treat has a look that’s out of this world too. With multicoloured swirls of softserve and bright sprinkles—you can even get your soft-serve topped with a fondant unicorn horn and ears—you’re going to want to snap a picture of your cone. And Taiyaki NYC

knows how photogenic its treats are. The shop’s traditional ice cream parlour vibe is brightened up with some selfie-friendly splashes of neon colour and a silk rose wall that makes the perfect background for your photos. This parlour has really pulled out all the stops to let you live your ice cream fantasy, so the next time the weather is making you scream for ice cream, try this delicious fish!

Taiyaki NYC 128 Dundas St. W., Toronto 647-347-5957 | taiyakinyc.com OPEN: Sun–Thurs 12 pm–10 pm Fri–Sat 12 pm–11 pm

1

2 1. STRAIGHT OUTTA JAPAN This top seller has a combination of matcha and hojicha ice cream, served on a taiyaki with red bean paste filling and topped with a mochi stick and a wafer stick.

2. UNICORN FLOAT Taiyaki NYC gives new meaning to the ice cream “float,” serving its signature slush in a treat-sized unicorn floaty!

Pool party anyone?

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3. CROYAKI If you’re here for the taiyaki even more than the ice cream, try this twist made ^P[O JYVPZZHU[ WHZ[Y` MVY HU L_[YH ÅHR` I\[[LY` decadent treat.

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By Sarah Dickson

Ingredient | Amazake

version is made with rice koji, a substance that is used in sake to drive the fermenting process, and is also used in other Japanese foods like miso, natto and soy sauce.

The process brings out more of the naturally occurring sugars in the rice, giving amazake a sweeter taste than sake. This sweet taste also is what lends amazake its name—which literally means “sweet sake.”

Since this version of amazake is nonalcoholic, it can be enjoyed by everyone in the family, and it’s extremely versatile as a natural sweetener in desserts, smoothies and even baby food!

甘 酒 【あまざけ】 ほのかな甘さがほっとする 栄養満点のお酒。

AMAZAKE Amazing amazake Get to know this sweet and creamy winter beverage.

Everyone has heard of Japanese sake, the rice wine that sometimes goes down a little too smoothly over plates of shabushabu and sushi, leaving you a little worse for wear the next morning. But there is another traditional rice-based beverage enjoyed in Japan called amazake. And since it’s either low-alcohol or entirely non-alcoholic, it might be just the thing you need after a night of sake.

Often served to patrons of traditional Japanese-style hotels and visitors to shrines at the New Year, amazake is believed to have been around since the Kofun period, around the 4th century, the

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era of Japan’s earliest recorded history.

Nowadays, amazake is considered a winter drink to be consumed during the colder months, but during the Edo period, it was consumed in summer as an attempt to beat the heat prior to the invention of air conditioning. In fact, amazake was so important to the citizens of Edo (modern-day Tokyo) for surviving the sweltering summer months that its price was regulated by the government.

Amazake can be made with sake lees, which are leftovers from the production of sake and result in a beverage with a small amount of alcohol. The non-alcoholic

Amazake also has a number of health benefits. It’s believed that consuming amazake can help boost your immune system, which makes it really helpful now that cold and flu season is in full swing. It’s rich in B vitamins as well as folic acid and dietary fibre, making it a healthy option as a natural sweetener in a variety of dishes.

Because the non-alcoholic version is also fermented, it is believed to be good for promoting healthy gut flora. Some even believe that amazake cures hangovers, making it very handy to have in the house after an evening of enjoying its alcoholic, rice-based cousin!

You can also make amazake at home, but temperature control is key and sometimes a bit challenging. Some methods suggest using a rice cooker for the fermenting process which can make it much easier, but you still need to pay close attention t o t h e t e m p e r a t u re t h ro u gho ut, and the p ro c e s s c a n t a k e u p t o 1 0 ho ur s . S o if y o u ’ re c r u n c h e d f o r t im e , it m ig ht b e better to check your local Asian supermarket for ready-made amazake. Try it warm with some grated ginger sprinkled on top for a nutritious winter treat.

DISCOVER the FLAVOUR of

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Drink up! | Kamoizumi Shuzo sake

By Amanda Taylor

KAMOIZUMI SHUSEN JUNMAI GINJO 賀茂泉

朱泉本仕込 純米吟醸 【しゅせんほんじこみ じゅんまいぎんじ んまいぎんじょう】

厳 選された米を手作りで醸す純米酒。 で醸す純米酒。 山吹 色の、芳 醇で豊かな逸品を楽しむ。 な逸品を楽しむ。

Pure, traditionall sake from the sake-brewing rewing district of Hiroshima. hima.

K

amoizumi Shuzo sake brewery holds a place of distinction among the sake breweries of Saijo—one of the most well-known sake-brewing districts in Hiroshima, Japan. Founded in 1912, the brewery is considered something of a newcomer at only 107 years old. Still, its disciplined adherence to traditional brewing methods combined with using only the best ingredients has earned Kamoizumi a place of distinction among the sake giants of Hiroshima.

Today, Kamoizumi is a respected brewery all over Japan, but the road to renown was not an easy one. In the 1960s, when most breweries were adding distilled alcohol and other additives to round out their sake, Kamoizumi was one of the few to rebel. Instead the company chose to return to a more traditional method

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of brewing, using nothing but natural ingredients. It was a bumpy road in the beginning, as Kamoizumi’s mutenka-shu, or additive-free sake, had a tart flavour that didn’t go over so well at first. And the company’s commitment to brewing pure Japanese sake at a time when others were using cheaper ingredients and additives hurt its bottom line. But in the end, the brewery’s refusal to compromise paid off.

Jap anese Japanese Japane se sake s e should taste like.” sak Kamoizumi only brews Junmai sake, which is sake brewed with only rice and rice koji (malted rice). Its Shusen Junmai Ginjo is hefty and bold, with a tart and woodsy taste that is strong and flavourful on its own, but also goes perfectly with meats and savoury sauces. And the Ginjo Shusen Honjikomi pairs well with just about anything, making it a good staple to have on hand.

Come the 1970s, Kamoizumi was one of the first breweries to mill rice to 60%, which was rare at the time. The lower the mill rate of sake rice, the less starchy and more delicious the sake. This put Kamoizumi on the map as one of the most respected breweries in Hiroshima.

Today its sake is a premium product, and Kamoizumi has stayed true to its mission, brewing sake that—as the company puts it—“reminds drinkers of what authentic

For sake with a bold and uncompromising flavour, trust the uncompromising expertise of Kamoizumi Shuzo.

Exclusive Agent:

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Event | Hachioji Doll Theatre

Puppets on wheels bring the Japanese Edo period to Toronto

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Legendary Japanese puppet master Koryu Nishikawa V is returning to Toronto with Hachioji 2\Y\TH 5PUN`V MVY [OL JVTWHU`»Z ÄYZ[ M\SS ZJHSL WYVK\J[PVU·MLH[\YPUN SP]L T\ZPJHS WLYMVYTHUJL· H[ [OL 1HWHULZL *HUHKPHU *\S[\YHS *LU[YL

Date! -YPKH` 4HYJO WT Location! 1HWHULZL *HUHKPHU *\S[\YHS *LU[YL .HYHTVUK *[ ;VYVU[V c Tickets!

For more information!

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;OL JVTWHU` ^PSS WLYMVYT [OYLL MLTHSL MVJ\ZLK Z[VYPLZ MYVT JSHZZPJ 1HWHULZL SP[LYH[\YL! Kuzunoha HIV\[ H TV[OLY»Z \UK`PUN SV]L MVY OLY JOPSK" Tsuri On’na H JVTPJHS WPLJL HIV\[ ¸ÄZOPUN¹ MVY H ^PML" HUK Yugao, a new work from Nishikawa based on a story from Murasaki :OPRPI\»Z JSHZZPJ LWPJ The Tale of Genji, in which [OL QLHSV\Z ZWPYP[ VM VUL VM .LUQP»Z SV]LYZ WVZZLZZLZ H `V\UN ^VTHU OL»Z JV\Y[PUN

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By Yumi Nishio

+VU»[ TPZZ [OPZ YHYL JOHUJL [V ZLL H M\SS ZJHSL 2\Y\TH 5PUN`V WYVK\J[PVU JVTWSL[L ^P[O SP]L chanters and shamisen WSH`LYZ

The North American tour of Hachioji Kuruma Ningyo Puppet ;OLH[LY PZ WYVK\JLK HUK VYNHUPaLK I` 1HWHU :VJPL[` 0UJ Hachioji Kuruma Ningyo Puppet Theater is supported by the (NLUJ` MVY *\S[\YHS (ќHPYZ .V]LYUTLU[ VM 1HWHU PU [OL ÄZJHS `LHY ;OL 1,* -\UK HUK ;OL 1PT /LUZVU -V\UKH[PVU

© 2Photo credit for all photos are: © Hachioji Kuruma Ningyo Puppet Theater

Travel | Izu Kogen

By Nina Lee

IZU KOGEN’S ABSURD ATTRACTIONS ćĄœă€ ćľˇă€ ç´…č‘‰ă€ ă ?ă —ă Śă€ é›Şă Žä¸­ă Žă‚¤ăƒŤăƒ&#x;ăƒ?ăƒźă‚ˇăƒ§ăƒłă€‚ ĺ››ĺ­ŁćŠ˜ă€…ă Ťĺżƒă‚’ç™’ă ™äźŠčą†éŤ˜ĺŽ&#x;㠸㠎旅。 Wh W her ere re else else el s can you u soak oak wi with caap pyyb bar aras, aass, visi vi sitt an an arc rche hery ryy ran ange nge g in th the he he hear eartt of of a voollca can noo and an d find fiind nd you urssel elff surr surr su rrou ou ound und ded byy 18thh ce hcent nturry au auto toma to mata ma ta a dol olls lss? ls?

IZU KOGEN ă€?äźŠčą†éŤ˜ĺŽ&#x;】 0a\ 2VNLU /PNOSHUKZ PZ SVJH[LK [^V OV\YZ ZV\[O VM ;VR`V I` [YHPU VU [OL IHST` eastern coast of the Izu /HU[V 7LUPUZ\SH

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Travel | Izu Kogen

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LZ[SLK H[ [OL IHZL VM 4[ ͺT\YV H KVYTHU[ ]VSJHUV VU [OL LHZ[LYU coast of the Izu Hanto 7LUPUZ\SH Q\Z[ H JV\WSL of hours south of Tokyo, [OL 0a\ 2VNLU /PNOSHUKZ HYLH PZ OVTL [V THU` MHZJPUH[PUN HUK WLJ\SPHY J\S[\YHS L_WLYPLUJLZ >P[O HU PUJVUNY\V\Z TP_ VM JYLLW` T\ZL\TZ J\[L HUPTHSZ JOHYT PUN JV\U[Y`ZPKL HUK TLJOHUPaLK KVSSZ 0a\ Kogen is the embodiment of the sentiment, ¸6US` PU 1HWHU ¹ .YHZZ JV]LYLK HUK PUUVJ\V\Z 4[ ͺT\YV YPZLZ MYVT [OL Z\YYV\UKPUN MSH[SHUKZ SPRL H NPHU[ MLa OH[ =PZP[VYZ JHU H[[LTW[ [V JSPTI [OL Z[LLW TL[YL [HSS JVUL I\[ [OL JOHPYSPM[ PZ [OL LHZPLY VW[PVU HUK P[ [HRLZ them to the perimeter of the crater where [OL` JHU OPRL H ^LSS ^VYU [YHPS HUK NHaL V\[ H[ [OL THNUPMPJLU[ ]PL^Z VM 4[ -\QP

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to the north and the Pacific Ocean to the LHZ[ /LYL N\LZ[Z VM[LU L_WLYPLUJL VUL VM THU` ¸6US` PU 1HWHU¹ TVTLU[Z·WYHJ[PJPUN HYJOLY` PU H YHUNL H[ [OL OLHY[ VM H VUJL TPNO[` ]VSJHUV 4[ ͺT\YV V]LYSVVRZ [OL WPJ[\YLZX\L 0a\ Shaboten Zoo, best known for its cactus, JHW`IHYH HUK MLUULJ MV_ KPZWSH`Z 4VYL [OHU ]HYPL[PLZ VM JHJ[\Z HUK O\UKYLKZ VM HUPTHSZ JHSS [OPZ aVV OVTL *VTL LHYS` to watch the capybaras soaking in steam PUN OV[ ZWYPUNZ HTVUN MSVH[PUN yuzu citrus MY\P[Z HZ [OL` HS^H`Z KYH^ H IPN JYV^K I\[ KVU»[ MVYNL[ [V ]PZP[ [OL TVURL` WH]PSPVU HUK JOPTWHUaLL PZSHUK ^OLYL ]PZP[VYZ can interact with the chimps and spider TVURL`Z 3VJH[LK H SP[[SL LHZ[ VM [OL aVV [OL 0a\ .YHUWHS (T\ZLTLU[ 7HYR MLH[\YLZ H ^H[LYWHYR TPUP NVSM JV\YZL NV JHY[ JV\YZL H NPHU[ aPWSPUL YVSSLY JVHZ[LYZ HUK L]LU HU VMM SLHZO WHYR MVY KVNZ

From the cute to the bizarre, Izu Kogen has attractions for everyone

Parks not your thing? How about a T\ZL\T& /V^ HIV\[ ZL]LU [Y\S` \UPX\L and bizarre museums? Starting with the J\[L HUK ^OVSLZVTL [OL 0a\ ;LKK` )LHY 4\ZL\T PZ [\JRLK H^H` PU HU VSK , U N S P Z O Z [ ` S L O V T L Z V \ [ O V M [ O L a V V ;OPZ SP[[SL T\ZL\T OHZ ZL]LYHS SHYNL L_OPIP[Z VM H U [ P X \ L Z [ \ MM L K [ V ` Z M YV T P [ Z Z W L J P H S My Neighbor Totoro exhibit [V [OL O\UKYLK `LHY VSK Teddy Girl, and L]LU H SV]LS` HPY` [LH YVVT ^OLYL `V\ JHU LUQV` KLJHKLU[ KLZZLY[Z ^P[O `V\Y JOPSK OVVK M\aa` MYPLUKZ *H[ SV]LYZ ^PSS WV\UJL VU [OL 0a\ *H[ 4\ZL\T ^OLYL KPZWSH`Z VM Z[\MMLK [PNLYZ SPVUZ HUK MLSPUL ZRLSL[HS YLWSPJHZ HYL PU[LYZWLYZLK ^P[O J\[L JH[ [V`Z HUK S\JR` maneki neko JH[ ZJ\SW[\YLZ 0M YLHS JH[Z HYL TVYL `V\Y [OPUN [OL T\ZL\T

HSZV PU]P[LZ N\LZ[Z [V WSH` ^P[O JH[Z MYVT TVYL [OHU OV\ZLOVSK IYLLKZ PUJS\KPUN 9\ZZPHU )S\L :PHTLZL )LUNHS HUK :JV[[PZO -VSK [V UHTL Q\Z[ H ML^ +VLZ [OL PKLH VM H JH[ T\ZL\T NP]L `V\ OP]LZ& /V^ HIV\[ [OL 4\ZPJ )V_ 4\ZL\T ^P[O V]LY L_HTWSLZ VM H\[VTH[PJ T \ Z P J H S P U Z [ Y \ T L U [ Z M YV T T \ Z P J I V _ L Z to phonographs to organs? Perhaps KPZJVYKHU[ T\ZL\TZ HYL TVYL `V\Y [OPUN" PM ZV [OL >H_ +VSS 4\ZL\T ^P[O P[Z JVSV\YM\S ;L_ 4L_ KtJVY ^H_ KVSSZ MYVT HYV\UK [OL ^VYSK HUK PU OV\ZL 4L_PJHU [OLTLK YLZ[H\YHU[ ^PSS IL `V\Y J\W VM [LH Continues on page 20

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Travel | Izu Kogen

Do you prefer your museums to haunt your nightmares? Then the Nosaka Automata 4\ZL\T PZ YPNO[ \W `V\Y HSSL` ^P[O L_OPIP[Z M\SS VM ZLSM WYVWLSSLK ZTPSPUN THYPVUL[[LZ HUK W\WWL[Z ^P[O ]HJHU[ L`LZ 0U]LU[LK I` ^H[JOTHRLYZ PU [OL [O HUK [O JLU[\YPLZ THU` VM [OLZL H\[VTH[H HYL Z[PSS M\UJ[PVUHS their jerky motions a reminder of how far ^L»]L JVTL PU YVIV[PJZ 5V[ MHY PZ [OL Ayashii Shonen Shojo, or Mysterious Boys HUK .PYSZ 4\ZL\T ^OLYL [OL J\YH[VY OHZ JVSSLJ[LK WVW J\S[\YL LWOLTLYH MYVT HYV\UK [OL ^VYSK HUK KPZWSH`LK [OLT PU H ^H` [OH[ LUJV\YHNLZ ZLUZVY` V]LYSVHK 4HUULX\PUZ HYJHKL NHTLZ .VKaPSSH [V`Z Star Wars ÄN\YLZ HUK TVYL H^HP[ 0U H ZPTPSHY MHZOPVU [OL 4HIVYVZOP 9L[YV :[YHUNL 4\ZL\T OV\ZLZ dozens of dioramas of Japan’s history, L_WSPJP[ ZJ\SW[\YLZ HUK 1HWHULZL WVW J\S[\YHS PJVUZ HSS [OYV^U [VNL[OLY PU KPZZVUHU[ KPZWSH`Z VM KLJHKLZ VSK KLSPNO[Z 9LNHYKSLZZ ^OL[OLY `V\ SPRL `V\Y KVSSZ M\aa` waxy or automated, or if you prefer to just YLSH_ ^P[O ZVTL NPHU[ YVKLU[Z HUK [PU` MV_LZ [OL 0a\ 2VNLU HYLH PZ Z\YL [V SLH]L `V\ PU H^L HUK ZH`PUN ¸6US` PU 1HWHU¹·[OH[ PZ ILMVYL `V\ QVPU H X\L\L [V WSH` ^P[O JH[Z PU H T\ZL\T

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1-Day Bus Tour

Tokyo’s Best Cherry Blossom Spots

1 Visit Tokyo’s most popular cherry blossom viewing sites on this 1-day bus tour. The tour includes visits to some of Japan’s most famous cherry blossom viewing sites including Showa Kinen Park and Chidori-ga-fuchi (or Shinjuku Gyoen), as well as sightseeing around some of Tokyo’s most iconic landmarks such as Tokyo Tower.

2 Inside Showa Kinen Park, admire a scenic landscape formed by roughly 200 cherry trees and an expansive lawn. When in season, tulips and rapeseed blossoms can also be seen blooming radiantly.

3 Head up 150 metres to the Tokyo Tower observation deck to take in the 360-degree view of Tokyo and the stunning view of cherry blossoms down below.

TOUR BASIC INFORMATION Seasonal Tour: March 20–April 14, 2019

Departure city: Tokyo Visits: Tokyo Tower, Showa Kinen Park, Shinjuku Gyoen Duration: Approx. 8 hours English-speaking guide, lunch, other admission fees and transportation costs included in the tour.

PRICE

CAD $

145

*Price is valid for the month of February 2019. *Price may fluctuate 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 8:30 Depart

from Shinjuku

Showa Kinen Park

Depart from check-in counter on the 3rd floor of Keio Plaza Hotel Tokyo’s Main Tower in Shinjuku.

Shinjuku Gyoen

80

min

Shinjuku Gyoen opened in 1906 as a modern European-style garden for the Imperial Family. When spring comes, 65 varieties of cherry tree bloom proudly throughout a long period. Those who missed the cherry trees’ peak blooming times can still enjoy cherry blossom viewing here.

Tokyo Tower Main Observatory

90

min

The entire park is home to approximately 1,500 cherry trees that bloom in full glory. Inside, there is a vast garden with a beautiful landscape formed by roughly 200 cherry trees amidst sweeping lawns. There is also a bridge from where rows of cherry trees can be seen lining the river. Participants will be guided to the captivating cherry blossom viewing spots in the park.

Enjoy spring in Japan to the fullest as you gaze upon delightful tulips, rapeseed blossoms, bonsai trees, a Japanese garden and other blooms of the season.

60

min

Enjoy a bird’s-eye view of cherry blossoms! See a sweeping panorama of the city from 150 metres above the ground. An additional admission fee is required to access Tokyo Tower’s Special Observatory. Those who plan on entering must pay the required charges at the location.

16:25

Depart from Tokyo Station Drop-off available.

Japanese-style Lunch

60

min

Enjoy an authentic meal of Japanese cuisine at Mumon’an, a restaurant located in a former Japanese-style inn.

16:40

Arrive at Asakusa Station Tour ends at Asakusa Station.

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

All photos ©JNTO

FEBRUARY 2019

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By Yumi Nishio

Event | Kodo One Earth Tour 2019: Evolution

EVOLUTION The world’s best-known taiko (Japanese drum) ensemble, Kodo, is coming back to Canada as part of its North American tour, performing under the artistic direction of Tamasaburo Bando.

K

odo’s latest show, “Evolution,” performed under the artistic direction of Tamasaburo Bando, premiered in August of 2016 at Suntory Hall in Tokyo. As a special show to celebrate Kodo’s 35th anniversary, Evolution toured throughout Japan, then last year it hit nine European counties with 30 stops, drawing about 40,000 attendees.

In Japanese, the name Kodo conveys a double meaning. Its written characters mean “children of the drum.” It’s also a homonym of “heartbeat,” the primal source of all rhythm.

This show is a presentation of the future of the theatrical art expression with drums by Kodo.

Audiences will experience challenging new arrangements performed by this celebrated taiko ensemble, which has earned high acclaim in the world as a top performer of Japanese-style drumming for many years. song written just for this show: “Ayaori (Twill Weave).” The motifs of these songs, representing various eras of Kodo, spiral into each other in a rhythmic whirlwind that will draw the audience into a new dimension of drumming performance.

Kodo calls this performance the culmination of its art as a group. The excitement hits its peak during the new song and centrepiece of this show, “Rasen (Spiral).” This new song combines Kodo’s other staple numbers, such as “O-daiko (Big Drum)” and “Monochrome,” and recent popular numbers “Kusawake (Pioneer)” and “Color,” as well as a new

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Artistic director Tamasaburo Bando is a kabuki actor who plays onna-gata, or female roles.

As kabuki doesn’t traditionally have actresses, instead there are actors like Bando who specialize in female roles. Bando is possibly the most popular kabuki actor currently on the stage, and he was certified as an “Important Intangible Cultural Property” in Japan, and is thus known as a “Living National Treasure.”

In addition, in 2013 he received the title of “Commander,” the highest honour of France’s Order of Arts and Letters.

Kodo’s 2019 North American tour will visit 27 cities including Toronto on March 21, Montreal on March 23 and a final stop in Ottawa on March 25, 2019. Do not miss this opportunity to experience the art of Japanese drums! www.kodo.or.jp/en

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Only in Japan | Competitive poetry card game

By M Crowson

PLAY (POETICALLY) TO WIN Discover the fast-paced, high-stakes world of kyougi karuta, Japan’s competitive card game of literary wits. 優雅な和歌に彩られる、畳の上の格闘技。

Illustration by Chieko Watanabe

What comes to mind when you hear the words “Japanese poetry”? Do you picture a beautiful, courtly woman wetting her sleeves with tears over a secret lover? Or a tiny frog perched at the edge of a quiet old pond? H o w a b o u t t w o h i g h - s c h o o l e r s p e rc h e d , cat-like, on a tatami floor, facing off as they get ready to smack cards out of their opponent’s reach? If the last scene gave you a double-take, you’re in for a treat. Welcome to the wild world of kyougi karuta (競技かるた), a competitive card game that pits two players against each other in an event that requires speed, concentration and a great memory.

The word karuta was actually inspired by the Portuguese word carta, when the Portuguese brought their own card games to Japan in the 1500s. The spirit of the game, however, dates back to the Heian period game of kai-awase, or “shell-matching.” It was a courtly memorization game with matching sets of ornately painted clam or oyster shells, often painted with flora or fauna with literary allusions. The actual poems from the modern game are all waka verses in lines of 5-7-5-77 syllables, and they come from a collection of love poems spanning from the seventh to the thirteenth century, called the Hyakunin Isshuu, or One Hundred Poems by One Hundred Poets.

The modern form of competitive karuta involves a faceoff between two players who compete for the best poetic memory, with the help of a third announcer, who recites the verses in a melodic voice. But while the announcer can read any of the 100 poems, only 50 are actually in play. Before the game, each competitor randomly chooses 25 torifuda, or “grabbing cards,” each card printed with the bottom 14 syllables of the corresponding poem (the other 50 cards are discarded). Each player lays out their cards in rows of three on the floor of a tatami room. Sitting seiza, they have 15 minutes to memorize the layout of the cards, before crouching at the ready while the announcer recites the poems. As soon as a player recognizes a verse, they sweep the card out of play. If they chose wisely, the player gets to put one of their own cards in their opponent’s section. The first player to clear their section wins the match. The game requires such a high level of speed, focus, strategy and memory that it is often referred to as a “martial art form on the tatami mat.” There’s a national competition each year, and even a budding international competition.

Around 1 million Japanese play the game, and there’s a boom right now, thanks in large part to a popular manga series, Chihayafuru, which follows Chihaya Ayase as she pursues her dream to become the “Queen,” Japan’s best female high school karuta player. The manga sold over 10 million copies and was adapted into an anime series in 2011, as well as a two-part, live-action movie in 2016.

Care to get your karuta on?

Whether you just want to observe or to flex your Japanese language skills and get into the mix, here are some handy tips to get you in the know.

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DO

DO NOT

watch and learn.

slack off if you want to win.

try it out for yourself.

Check out Chihayafuru if you want to get an entertaining introduction to this athletic cultural form.

All the major competitions occur around New Year’s, so start practicing now so you can lift that trophy high.

If you can read hiragana, give the game a try! You can buy an affordable karuta set from several online retailers.

DO

Event | Ontario Japanese Speech Contest

By Amanda Taylor

THE 37TH ONTARIO JAPANESE SPEECH CONTEST A chance for Japanese-language students to shine.

You’ve put in hours of study and conversation practice, mastering conjugation and polite vs. casual speech, so why not show off all you’ve learned?

Saturday, March 2, marks the 37th Ontario Japanese Speech Contest (OJSC), and though the deadline for registration has passed there’s lots of time to prepare for next year. Students of all levels can compete in four categories— including beginner, intermediate, advanced and open—and first prize winners move on to compete at the national level.

The organizing committee for the contest is comprised of representatives from the Toronto Japanese Language School, University of Toronto, University of Waterloo and York

University, with the support of the ConsulateGeneral of Japan and the Japan Foundation.

Applicants must be over 18, reside in Ontario and, of course, be studying Japanese!

Specifically, applicants should be studying through a language school or university, as you will need to apply from that institution.

And though applicants are free to choose their speech topic, the committee recommends topics related to Canada and Japan.

If you’re a Japanese-language student residing in Ontario, the OJSC is the perfect chance to flex your talents. Come check out this year’s competition to get tips and inspiration for next year. buna.yorku.ca/ojsc

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FEBRUARY 17, 2019 @ 3:00 PM – 4:45 PM

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Staff Pick | Zakkushi on Queen West

By Nina Hoeschele

MEET THE NEW ZAKKUSHI Toronto’s home of charcoal-grilled yakitori has opened a new location on Queen West to delight even more diners.

I

s there anything better than food served on a stick? How about food served on a stick in a fun, friendly new neighbourhood hangout?

Nina Hoeschele

Nina is a writer, editor and d train train-travel enthusiast.

She believes the best way to experience a new place is, first, to get very lost; and second, to eat something on the local menu that intimidates you.

No matter where in the world her travels lead, hitting the nearest café is always a top priority.

Yakitori (or charcoal-grilled, skewered cuisine) is what the Zakkushi name is known for, and the menu at its new location features a wealth of options for those looking to indulge. Diners can choose from a vast array of grilled meats, including premium Wagyu beef meatballs or succulent teriyaki chicken, as well as seafood like garlic prawns or giant scallops brushed with butter and soy sauce. Veggie lovers also have options on this menu, including grilled zucchini or shiitake mushrooms topped with grated daikon and ponzu sauce. At Zakkushi, there’s a skewer for every taste.

A lively izakaya known for its welcoming atmosphere and succulent skewers, Zakkushi on Carlton has been a mainstay of the Little Tokyo area since 2012. Now, for the first time, Zakkushi is heading west of Yonge to bring its warm hospitality and hearty fare to Queen West.

Inside the new space you’ll find wooden beams and concrete surfaces, evoking the style of a traditional Japanese izakaya while also fitting perfectly with the trendy Queen West neighbourhood. At the back of the restaurant, you can watch chefs who are trained and certified in the art of grilling as they labour over every skewer, making sure they are cooked to perfection.

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The secret to Zakkushi’s grilling mastery lies in its use of binchotan charcoal. With its high carbon content, binchotan charcoal is flameless and odourless, meaning that food grilled over binchotan retains its natural flavours while it cooks. The result is fresh, juicy yakitori that is packed full to bursting with flavour.

For the full range of what Zakkushi whips up on the grill, diners can try a skewer set—or they can pick from individual skewers on the menu, mixing and matching with other items to suit their tastes. And there’s no need to stick with just skewers: the menu also offers an array of tapas-style Japanese favourites to complement your meal, including grilled mackerel, deep-fried chicken karaage, takoyaki (octopus balls) and an assortment of delicate sashimi, to name just a few.

Since opening on January 11, the new Zakkushi on Queen is already attracting praise from diners. For a fun, friendly evening on Queen West, head to the newest Zakkushi and see what the fuss is about.

Zakkushi on Queen West 620 Queen St. W., Toronto | 416-364-5252 www.zakkushi.com/queen OPEN: Mon–Sat 5:30 pm–1 am (last call 12 am) Sun 4 pm–12 am (last call 11 pm)

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