Chopsticks NY #32 December 2009

EXPERIENCE JAPAN IN NEW YORK CITY

12 Dec. 2009 vol. 032

FREE

Dining In & Out: THE Japanese Way Special Interview

Mitsuhisa Ishikawa (Animation Producer)

www.chopsticksny.com

[December 2009, Vol. 032]

CONTENTS

President / Publisher

Hitoshi Onishi

Director

Tomoko Omori

Editor-in-Chief

Noriko Komura

Writers

Nori Akashi, Ruth Berdah-Canet, Victoria Goldenberg, Mark Minai, Nobi Nakanishi, Maya Robinson, Stacy Smith, Kate Williamson

Proofreader

Susan P. Spain

Art Director

Etsuko Hattori

Sales Representative

Chie Yoshimura

Assistant to the publisher Yukiko Ito Intern

Janiel Corona

Executive Producer

Tetsuji Shintani

Cover

asuka.h.illustration www.asukah.com contact@greenasas.com

The theme of the cover of this month’s issue is “Dining in & out.” To find out more about it, check out the featured article from page 7.

Published by Trend Pot NY, LLC 411 Lafayette St., 3rd Fl., New York, NY 10003-7032 TEL: 212-431-9970 / FAX: 212-431-9960 www.chopsticksny.com For Advertising Info TEL: 212-431-9970 (ext.130) E-mail: adsales@chopsticksny.com ©2009 by Trend Pot NY, LLC All rights reserved. Reproduction without permission is strictly prohibited. Trend Pot, Inc. is not responsible for any damage due to the contents made available through CHOPSTICKS NY.

Presented by The No.1 Japanese free paper in NY, NY Japion

ON THE COVER 2

PEOPLE Mitsuhisa Ishikawa A veteran animation producer and the president of Production I.G, Mr. Mitsuhisa Ishikawa, has played a key role in the internationalization of Japanese animation. He talks about the renaissance of I.G films and shares his view of the industry with Chopsticks NY.

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What’s New? PRODUCT BOOK SCHOOL FROM JAPAN

Stamp Your Worries Away with Kes’pon ID Guard Fun-Filled Look at Japan from Foreigner Eyes Learn How To Create Japanimation A New Coffee Tastes Like Wartime Heroes?

FeatureS 8

Chopsticks Handling Techniques and Manners To make your dining experience in Japanese restaurants more enjoyable, we offer a practical overview of basic to advanced techniques and manners on using chopsticks.

19 20

Featured R estaurants

54

Travel: Celebrate

at a

C oupon : Yummy O ffers

G lance

from

the

R estaurants

First Capital

of

Japan

Japan celebrates the 1300th anniversary of the foundation of its first capital, Nara, in 2010. The city of Nara houses many historic buildings and art pieces, many of which are designated as UNESCO’s World Cultural Heritage sites. Visit the place where Japan’s cultural blessing began.

FOOD / DRINK / GROCERY 22 Restaurant Guide 39 Japanese Food Recipe 41 Grocery Guide LIFESTYLE 42 Buying Japan 44 Shop Guide

46 47 48 49 50 51 53

Focus: Culture School Guide Japanese Lesson Japanese Book Ranking Style From Japan Beauty Guide Health Guide

EVENT / ENTERTAINMENT / LEISURE 57 Exhibition 58 Performance 59 Lecture / Forum / Film /Festival 59 Event 60 Happenings 64 Entertainment: Music

©Yasufumi Nishi, JNTO

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

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PEOPLE

“It

amazes me that Japanese animation can produce such a wide variety of works.”

Mitsuhisa ishikawa One of the most internationally acclaimed animation production companies, Production I.G is well known for Ghost in the Shell and the animated segments of Quentin Tarantino’s Kill Bill: Vol. 1. The president of I.G and a veteran animation producer, Mr. Mitsuhisa Ishikawa, has played a key role in the internationalization of Japanese animation.

Upon the release of Production I.G’s first 3-D feature animation, Oblivion Island: Haruka and The Magic Mirror, he talks about the renaissance of I.G films and shares his view of the industry.

In the US, Production I.G is known for action-oriented anime. Would you tell me why you chose a heart-warming, family-oriented theme for your latest 3-D animated film, Oblivion Island: Haruka and The Magic Mirror?

First of all, I define Production I.G as a group of creators. With this in mind, finding a way to maximize the creators’ motivation is crucial. In the beginning of this project, I realized that many of the creators wanted to make something amusing for children, something they could be proud of for their kids. Yes, I.G has mainly produced edgy anime for grown-ups, but it was the enthusiasm of the creators that urged us to produce family-oriented animation this time.

Mitsuhisa Ishikawa Born in Tokyo in 1958, Mitsuhisa Ishikawa founded Production I.G with the character designer Takayuki Goto in 1987. The company has produced a number of acclaimed feature films, OVA (original video animation), TV shows, and videogames. Such works, which have earned international critical acclaim for their high-profile storytelling and top-notch animation quality, include Ghost in the Shell (1995), Jin-Roh: The Wolf Brigade (1999), Blood: The Last Vampire (2000), Innocence (2004), and The Sky Crawlers (2008). Cutting-edge I.G animations are said to have influenced many pre-eminent Hollywood creators and resulted in collaboration with Quentin Tarantino on the animation sequence in his world hit, Kill Bill: Vol. 1. In 2003, Ishikawa was appointed Entrepreneur of the Year Country Winner for Japan. In December 2005, Ishikawa had brought the little studio he founded to a JASDAC-publicly listed company with 130 employees and more than 150 animators.

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| vol. 032 | December 2009 | www.chopsticksny.com

It’s impressive that you combine the features of 2-D and 3-D beautifully and create a unique textural quality. I believe it is extremely difficult, so why did you tackle this technical challenge?

Animation in Japan has a long-established and deeprooted tradition as a two dimensional method of visual expression. This has probably been influenced by another two-dimensional medium that is hugely popular in Japan, manga. From the interaction of these two media, this country could enjoy a wealth of high quality

PEOPLE and both visually and narratively sophisticated manga and anime. These works also improved the readers’ and audiences’ critical views. So, I would say that 2D is the foundation of Japanese animation. Then 3D came along. I thought it was time for I.G to take advantage of our animators’ talents and move on to making 3-D animation. What we were particular about while employing 3-D was reproducing the “kawaii” [cute] attributes of the main character, a 16-year-old girl. It was certainly tough. The 3-D characters made

by Pixar and Dreamworks are mostly drawn using deformer animation [changing the shape of an object], and I think they intentionally avoid reproducing realistic characters due to the production difficulty. So, it was an adventure and a challenging mission for us to create the kawaii expressions and movements of the character. We went through trial and error and tested again and again and again to create the movements of the character. We were absolutely overwhelmed until we realized how difficult it is to make a realistic girl character look cute.

How would you describe the essence of Production I.G? I understand that it is important to stay close to the audience, but what we treasure at Production I.G is the fact that the talented people here make efforts to explore how visual images can evoke audience identification, no matter how multi-layered and complicated the content may look. I’m confident that each animator here has world-class competitive skills and that it would be hard to find any other anime studio where such brilliant animators work together.

What about the essence of Japanese animation, then?

It amazes me that Japanese animation can produce such a wide variety of works, first of all. They are not always 100% successful in terms of business, to be honest, but there is room for failure. We are able to produce tremendous amounts of anime in the most diverse genres, from heart-warming animation for kids to cutting-edge stories for adults, combining 2-D and 3-D techniques in ever-evolving creative styles. Also, as long as I have observed, the people in Japan’s anime industry tend to be mass-oriented. Here, “mass” refers both to the public and to a niche market that attracts a massive audience. Japanese animators can make works that appeal to these two different types of audiences. That’s the remarkable thing about Japanese animation.

What problems have you observed recently in Japanese animation?

In my opinion, the business model is overly focused on the niche market and tends to produce films mainly for the DVD market. The balance between mass market and niche market is off, I think. This is actually one of the reasons that I.G made Oblivion Island. We were fearful it would endanger the company to keep making films geared mainly toward the niche market.

So, the fact that I.G could make Oblivion Island is a milestone that will lead to our next projects.

Japanese animated films have not achieved commercial success in the US market so far.

What is necessary for the Japanese animation industry to produce works appealing to Japanese and foreign audiences alike?

I think 3-D is the key. We may be able to compete with Hollywood giants like Pixar and Dreamworks by using our unique 3-D technique that reproduces realistic facial expressions and movement without relying on techniques like motion capture. Besides bringing the audience into the story, what is crucial for the Japanese animation industry now is to step up from 2-D to 3-D. I don’t think we have to push ourselves to produce big-budget animation films like Hollywood, but rather we should polish our technique so that it will be sought after from outside the country. I strongly believe that there is no gap between the abilities of a Hollywood animator and one of Japan’s. So, it’s just the matter of a creative decision either to make a bigscale film or highlight the unique technical aspects of making the character look more attractive, and I know there are substantial demands for the latter. If the Japanese animation industry improved its standard in 3-D, it would be able to compete with Hollywood 3-D animation as well as 2-D. But to tell the truth, Hollywood is ahead of us in terms of 3-D technique at this moment.

It would be a perfect scenario if Hollywood producers offered a project to I.G after viewing Oblivion.

Right. From the viewpoint of sales promotion, the works we have produced are the best sales tools. It would be ideal if they offered a project to us from their sheer appreciation, and it’s the best way to establish a good business relationship.

A few years ago, the Japanese government started a program at Tokyo University to

train film producers. As one of the lecturers, would you tell us how it’s going? Any considerable progress?

Well, it’s hard to tell at this point, and all I can say is that it will take time. I expect we will be able to see some progress in five, ten years. Movies cannot be produced by people who are willing to compromise the quality of the film, no matter how intelligent they are. Intelligence is important, but what film producers really need are insatiable passion to do more and hunger for better works. This type of producer would attract followers.

Would you recommend a few destinations or activities to Chopsticks NY readers who are planning to visit Japan?

What comes to mind when thinking of Japanese culture is “mishmash.” So, I think it’s fun to visit Akihabara or Nakano Broadway in Tokyo to experience this mishmash aspect. While Akihabara is a bit stretched out, Nakano Broadway is compact and easy to explore. Strolling down Nakano Broadway would be better for those who don’t have much time.

----- Interview by Noriko Komura

Oblivion Island: Haruka and The Magic Mirror Production I.G’s first 3-D CG animation film delves into a female protagonist’s adventure, exploring (and rediscovering) what’s really important to her. Mysteriously finding herself in a parallel world called Oblivion Island, she looks for her mother’s mirror and starts remembering the precious memory of her childhood.

© 2009 FUJI TELEVISION NETWORK / Production I.G / DENTSU / PONY CANYON Director: Shinsuke Sato Animation Director, Storyboard: Naoyoshi Shiotani Screenplay: Hirotaka Adachi, Shinsuke Sato Character Design: Ren Ishimori, Ryo Hirata CG Director: Takashi Nagasaki Art Director: Masanobu Nomura Music: Tadashi Ueda Animation Producer: Shinji Takagi Animation Production: Production I.G in association with Polygon Pictures www.production-ig.com

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

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WHAT’S NEW?

¢ Product

Stamp Your Worries Away with Kes’pon ID Guard

I

n this day and age, protecting one’s personal information is a universal concern. The Japanese company PLUS Stationery Corporation seeks to allay these fears by releasing its smash hit product Kes’pon ID Guard Stamp on the American market. As opposed to a shredder, this simple but revolutionary product is a quiet, no-mess and handy way to help protect oneself from identity theft. Its name comes from the combination of the Japanese “kesu” or erase, and “pon” which refers to the action when stamping.

deciding on the final design. According to Tom Oishi, President of PLUS Vision Corp. of America, the stamp’s permanent ink is ideal for use on junk mail such as magazine and catalog labels, credit card offers and anything containing personal information such as your address or social security number that you don’t want others to see.

A quick press of the stamp creates a combination of Gothic characters that mask most typewritten characters. Product development took place over a year, and hundreds of patterns were tested before

The Kes’pon ID Guard Stamp comes in small and large sizes (respectively 0.5 inch x 1.5 inches and 1 inch x 2.75 inches, $9.99 and $19.99) and various colors. Within the first ten months of its introduction in Japan, over one million units were sold! A majority of those customers were women, who tend to be the ones opening the mail and who are concerned with the leaking of personal information. Oishi says that in the States as well, the female customer base is strong and growing. The peace of mind you will get from using this stamp makes it a no-brainer investment in your security.

Info: www.idguardstamp.com / TEL: 800-211-9001 or 503-748-8700

¢ Book

Fun-Filled Look at Japan from Foreigner Eyes

T

here are plenty of your typical high-minded, standard travel guidebooks on the market, but have you ever wished for one that catered to your curiosity about investigating the real Japan? If so, then Marc Dyen has heard your call and answered it. He just self-published a guide entitled “The Immature American’s Guide to Japan,” and true to its title it is full of silly, random observations about the country that are of interest to both outsiders and natives alike. With humorous pictures and witty accompanying prose, this book is sure to tickle the funny bone of even the most sophisticated reader.

In his introduction, Dyen makes it clear that his mission is to entertain others with some examples that have done the same for him during his time in Japan.

Some of his insights relate to funny misspellings of English, as well as interesting store names. For example, he highlights the notoriously difficult “l” and “r” problem (the “l” sound does not exist in Japanese and becomes “r”) with a picture of a shirt reading “Penascora, Frolida.” Other chapters are grouped under categories such as “Style,” “Good Advice” and “A Few of my Favorite Things.” Style tackles topics like generational differences in male fashion,

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CHOPSTICKS NY

and some favorites that Dyen has selected are sumo, television and Japanese style toilets. His good advice is in regard to things ranging from bagels to strange English on t-shirts.

The book is the perfect size to slip into your bag, and its light weight allows you to carry it on the train or when you are on the go without being too much of a burden.

But be warned in advance: Don’t be surprised if the people around you look over with curiosity when they hear you laughing!

Two lucky Chopsticks NY readers will receive a free copy of the book. Mention you’ve read this article when ordering the book through the contact page of their website: www.theimmatureamerican.com.

The deadline for this offer is December 10th. The winners will be notified via email.

| vol. 032 | December 2009 | www.chopsticksny.com

info: www.theimmatureamerican.com The book can be purchased through their website indicated above as well as www.lulu.com and www.amazon.com at $15.40.

Kinokuniya Bookstore NY also carries the book at $10.

WHAT’S NEW?

School

Learn How To Create Japanimation

W

ith the explosion of Japanese manga and anime taking America by storm in recent years, we can expect that a lot of kids today are dreaming of becoming future animators and manga-ka. But how do you become one exactly? Well, one way to get started is by getting the appropriate training, which was hard to come by in the US until now, but “Japan America Learning Center has risen to the occasion to meet the demands of people wanting to learn this art form,” explains one of the organizers/instructors of the center, Mr. Isao Murai.

The Japan America Center in Scarsdale, established 25 years ago, was a place mainly to give Japanese families and their children who settled in the tristate area a continuing education on the Japanese language, traditions, and training in English. But the center has regrouped their organization recently as an NPO, to deliver quality educational programs not only to the Japanese people, but to everyone who wants to learn. In addition to the Japanese animation program, they provide various new programs including sports camps, calligraphy, Japanese, English, and soap making, which are open to all levels of students.

The goal of the animation program is to teach students how to create characters. To do this, the class relies on programs called 3Ds Max, a 3D modeling, and rendering software, and ZBrush, a digital art software, and the classes are taught by experienced Japanese anime & manga instructors. Software can be learned without any drawing skills, but Mr. Takanori Watanabe, the main instructor of the program, emphasizes on getting the basics down in his class. “Being a character creator means to be able to come up with your own ideas, and you really have to know how to put an idea in pen and paper before you can go on the computer” he explains.

The skills you learn here can be applied to all sorts of areas and industries, so why not give it a try!

Info: The Japan America Learning Center 81 Montgomery Ave., Scarsdale, NY10583 / TEL: 914-723-7600

From Japan

A New Coffee Tastes Like Wartime Heroes?

E

ndorsements by professional sports players, movie stars, and cartoon characters often spur the sales of snacks, cereals, and soft drinks in the United States. It’s the same in Japan. The popula kan kohi (canned coffee) brand Georgia has introduced a new flavor whose cans feature some surprising people: ten wartime heroes from sixteenth-century Japan.

they played in history. Hiroyuki Suwahara, the illustrator/fantasy artist well known for the action game series “Sengoku Musou,” has depicted these dynamic wartime figures on the cans.

These days in Japan, the craze for famous historical generals is booming. Collectible items, figurines, and books about these generals sell very well, and TV programs and video games featuring wartime heroes attract wide audiences. Now the trend has reached the canned coffee industry. The ten generals chosen to represent the coffee include the three giants of the period: Nobunaga Oda (1534-1582), Hideyosi Toyotomi (1537-1598), and Ieyasu Tokugawa (1542-1616), who ended the period of war and established the Tokugawa Shogunate in 1603. Shingen Takeda (1521-1573), who is depicted in Kurosawa’s film Kagemusha, and his lifetime rival, Kenshin Uesugi (1530-1578), are also in the lineup. Although they were not the most powerful generals in this period, men such as Kanetsugu Naoe (1560-1619) and Yukimura Sanada (1567-1615) were selected because of the important roles

Unlike its fierce packaging, the coffee tastes sweet and mild. It might have been created to target the growing number of reki-jo, female followers of history. “Reki-jo” is a combined and shortened form of “rekishi” (history) and “joshi” (girl). The cool look of the coffee cans would definitely appeal to these female customers as well as fans of action games.

These special cans have a limited production and are only sold at convenience stores. Whether you are an action game and anime fan or a history buff or a collector of containers, you should hurry to get these courageous cans of coffee.

Info: http://www.georgia.jp/info/product/sengoku.html

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

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Featu red Story

Di n i ng I n a n d Out: The Japanese Way Bonen-kai (year-end party), Christmas party, New Year party‌, lots of events are ahead of us toward the end of the year. Here, Chopsticks NY introduces restaurants as well as highlighting menus and ideas to help you organize your dining plans whether you are going out or staying at home.

Chopsticks Handling Techniques and Manners To make your dining experience in Japanese restaurants more enjoyable, we offer a practical overview of basic to advanced techniques and manners.

Featured Restaurants & Companies Cool Japan Project, Inc. / Kyoya Shuzo / IchiUmi Restaurant / Inakaya / Katsuhama 55 / Bozu / Daimatsu / Hakata Tonton/ Hakubai Japanese Restaurant / Kambi Ramen House / Oms/B / Robataya NY / Souen Noodle / Sui Ren / Sushi Lounge / Tori Shin / Yakitori Torys / Yakitori Totto / Greenwich Grill / Friend House / Saburi / Tue Thai Food / MEGU

Japanese Chef’s Home Style Cooking Chagayu (Green Tea Porridge) by Masaru Fukuda (Hibino Japanese Restaurant)

Listings Japanese Restaurant / Other Asian Restaurant / Grocery & Sake

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

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FEATURE

Chopsticks Handling

Techniques & Manners Chopsticks are used for eating food in most Asian cultures, and each culture has its own styles and rules. In Japan, people use wooden or bamboo chopsticks that are relatively short in length. Here, we offer a practical overview of basic to advanced techniques and manners that will surely help you enjoy your dining experience in Japanese restaurants.

Types of Chopsticks Japanese chopsticks are usually coated with urushi (natural lacquer) or synthetic resin lacquer for beauty and durability. Some are left uncoated to show off the beautiful texture of the wood. One end is usually narrower than the other, but chopsticks used for celebrations are thick in the middle and tapered on both ends. The thicker ends of uncoated chopsticks are sometimes cut on the diagonal to highlight the beauty of the wood. Chopsticks are narrower on one end in order to make it easier to separate fish meat from the bones.

How to Handle Chopsticks Handling chopsticks properly is the first step in appreciating Japanese food. Just as proper table man-

Steps FOR Handling Chopsticks Properly 1. Hold chopsticks Grasp the middle of the chopsticks with your thumb, forefinger, middle finger, and index finger, as shown in the photo.

One of the sticks is between your forefinger and middle finger, and the other stick is between your middle and ring fingers. You should hold the upper stick as though you are holding a pencil. The first joint of your ring finger should be bent a little, which makes it easier to hold the lower stick.

Your thumb supports both chopsticks.

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CHOPSTICKS NY

ners enhance your dining experience in Western culture, using chopsticks correctly not only makes your dining easier but also makes you look elegant. If you are new to chopsticks or having a hard time using them, don’t worry. Follow the instructions below and practice a little, and you’ll be fine.

on a plate or bowl. Be sure not to let the tips of the chopsticks (which you are putting in your mouth) touch the rest.

Etiquette While Using Chopsticks In Japanese restaurants, you will see a set of chopsticks placed in front of you on a hashioki (a small object on which to rest your chopsticks). The hashioki is an important tool, and you should rest your chopsticks on it when you are not using them. Place the narrower ends of your chopsticks––an inch or so below the tips––on the hashioki and rest the wider ends on the table. Don’t ever place your chopsticks

Some restaurants provide waribashi (disposable wooden chopsticks that are connected at the end) and no hashioki. This implies that the restaurant is casual and does not care so much about proper man-

2. Move chopsticks You should move only the upper stick that is held by your forefinger and middle finger. The lower stick between your middle and ring fingers should be immobile at all times. Your thumb helps to stabilize this lower stick. It might be easier for you to try to hold it using the first joint of your ring finger and the root of your thumb, as shown in the photograph. Then bring the upper stick back to its starting position. You’ll realize how easy it is to move the upper stick with just your forefinger and middle finger.

| vol. 032 | December 2009 | www.chopsticksny.com

3. Pick up food Once you become comfortable moving the upper stick, it will be easy to hold an object. Try picking up small beans for practice. You might be clumsy at first, but you are almost there! Make sure to keep the tips of the chopsticks aligned. If they are not aligned, it’s very hard to pick up any object.

FEATURE ners. You can, however, make your own hashioki by using the paper that the waribashi come in to make an instant, origami-style hashioki (two examples are introduced below). At the end of your meal, put your waribashi back in the paper case and fold the end of it. This signals that you are finished eating.

Since waribashi are connected at the end, you should break them yourself. There is a correct method: First, hold the waribashi on your lap horizontally and take them out of the paper case by sliding horizontally.

Pull the upper segment of the waribashi with your right hand while holding the lower part tightly with your left hand.

soupy dish by probing around with your chopsticks.

Sashi-bashi: Sticking your chopsticks into a piece of food to pick it up.

Sora-bashi: Picking up a piece of food with your chopsticks but then deciding not to eat it and bringing the food back to the plate.

Tate-bashi: Sticking chopsticks into the center of a bowl of rice. This action is only for offering rice to the dead.

Utsuri-bashi: Trying to pick up one piece of food with your chopsticks and then switching your target to another piece of food.

Watashi-bashi: Resting your chopsticks on the plate or bowl during the meal.

Yose-bashi: Using your chopsticks to pull your plate or bowl to you.

Yubisashi-bashi: Pointing at people with your chopsticks during the meal.

Since waribashi are convenient, they are very popular, but this reliance on disposable chopsticks is harmful to the environment because it contributes to deforestation. In response to this concern, portable and reusable chopsticks called “eco-bashi” or “myhashi” have become popular in Japan these days.

Chopsticks that come in a small carrying bag or box and ones that can be disassembled are the most popular portable varieties. Available in many designs and colors, these eco-bashi are now must-have items in Japan.

The Latest Chopsticks

How to Make Origami-Style Hashioki Bad Manners You Should Avoid Futari-bashi: Two people grabbing the same piece of food with their chopsticks at the same time.

Hashi-watashi: Using chopsticks to give a piece of food to another person, who takes it directly from your chopsticks with his chopsticks. This is considered ominous because this action is used to pick up bones during cremation.

Kakikomi-bashi: Putting your mouth on the edge of the bowl and using your chopsticks to shovel food into it.

Kami-bashi: Biting the tips of your chopsticks.

Mayoi-bashi: Moving your chopsticks over several dishes while you try to decide what to pick up.

Namida-bashi: Allowing soup or sauce to drip from the food you picked up or from the chopsticks themselves.

Neburi-bashi: Licking your chopsticks.

Saguri-bashi: Looking for favorite ingredients in a

Hashioki A 1. Fold the waribashi case in the middle horizontally.

2. Make a loose single knot around the middle and press it down.

3. Stick chopsticks into the knot.

Hashioki B 1. Fold the waribashi case in the middle vertically.

2. Fold it in the middle horizontally.

3. Place the folded side away from you and fold both sides down diagonally as shown.

4. Unfold the paper until you are back at Step 2. Push both sides inward along the folded mark you just made in Step 3 to make a three-dimensional stand.

5. Rest chopsticks on the stand.

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

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nese style).

Explore The Depth Of Japanese Culture By Way Of Pottery And Food Making your visits to Japan all the more enjoyable and richer through real experiences—this is what Cool Japan Project, Inc. really aims for. The company specializng in arranging customized tours visiting and staying at potteries in Japan is now putting together “Pottery and Food Tour,” which gives travelers a chance to absorb both the highlight of a pottery visit and the fabulous cuisines of Japan.

The inseparable relationship between pottery and Japanese food Japanese food is known not only for its fantastic flavors, but also for its visual excellence. What plays an important role in bringing out the brilliant colors of the food is the plate itself. Japanese ceramics come in all kinds of shapes, colors, and sizes--Some have simple designs while others have beautiful, intricate patterns. The food changes every season, so do the plates. This represents the unique aspect of the Japanese culture where beauty and aesthetics are pursued in the day-to-day life. This keen awareness of “aesthetics” in everyday eating has ultimately brought Japanese cuisine and ceramics to the level where it is considered “art”.

Kiyomizu-yaki and Shigaraki-yaki potteries The Pottery and Food Tour features two major styles of Japanese pottery, the Kiyomizu-yaki, and the Shigarakiyaki, which are distinctly different from each other.

K iyom i z u-ya k i came into existence in Japan’s former capital, Kyoto, which had been prosperous at the

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cultural center for over 1000 years. Known for its use of vivid colors and delicate patterns, the style is deeply related to Japanese cuisine. The various patterns, colors, shapes and sizes they come in symbolizing specific seasons, and in many ways, it is an encapsulation of the Japanese culture itself. On the other hand, the Shigarakiyaki, whose origin can be found in serving-dishes for commoners, has warm, earthy characteristics.

It uses a traditional kiln over wood fire and the flames have direct influence on the outcome of the work. The unpredictable fire’s work gives great charm to the Shigarakiyaki.

Itinerary for Pottery and Food Tour To allow participants to appreciate the depth of Kiyomizu-yaki and Shigaraki-yaki as well as enjoy Japanese foods, Cool Japan Project, Inc. organizes the best itinerary possible.

Day 1: Kyoto Visit temples, Japanese gardens, and museums to examine the architecture designed to balance in its natural setting, and observe other traditional arts and crafts. At night, indulge in the exquisite Japanese cuisine in a “ryoutei” (traditional Japa-

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

Day 2: Kyoto In the morning, visit Kiyomizu-yaki’s workshop, which is generally closed to the public. You will see the craftsmen working diligently at their stations. In the afternoon, a Japanese chef will give you a lecture on how to cook Japanese food and arrange the food on the plate provided. At the end of the lesson you’ll have a chance to eat the food you have just cooked with Kiyomizu-yaki.

Day 3: Kyoto to Shigaraki Travel an hour and a half on the train to Shigaraki, one of the most famous places for pottery in Japan. Take a walk around towns in the mecca of Japanese pottery, surrounded by mountains and rice fields, while enjoying the fresh air. Visit the Shigaraki workshop, which is normally closed to the public. Guests will stay in a traditional Japanese inn where dinner will be served on Shigaraki-yaki plates, and bathe in a Shigaraki-yaki tub.

Day 4: Shigaraki to Kyoto The last day is your Shopping Day! You will have some shopping time in both Shigaraki and Kyoto so you can bring back memories for yourself and gifts for loved ones from every part of your trip.

From all the knowledge you’ve acquired from the trip, you will surely make wise purchase choices.

For those interested in Japanese food or pottery, Cool Japan Project, Inc. will arrange a customizable tour that fits your schedule and interest, and ceramic making sessions can also be arranged upon request.

For more information about their customized tours and Japanese ceramics, visit their website

“Explore Japanese Ceramics” (www.explorejapaneseceramics.com).

Cool Japan Project, Inc. 2-11-16 Minamiaoyama, Minato-ku, Tokyo 107-0062, Japan TEL: +81-3-5412-8775 FAX: +81-3-5412-8776 www.explorejapaneseceramics.com

Kappa no Sasoi-mizu: Artisanal Shochu For Delicacies of Japan Shinbashi Restaurant in midtown, is one of those restaurants where you can experience the authentic delicacies of Japan at its best. There are no ornate rolls or any sort of fusion going on here, just straight up, traditional Japanese sushi, and sushi chef Mr. Kunihide Nakajima is happy to keep it that way. This is because the veteran chef knows how truly authentic sushi is hard to come by these days. But there is something he does do differently from most other authentic sushi places, and that is his commitment to having a modern list of beverages that include a good selection of shochu and wine for his contemporary customers. Mr. Nakajima’s acute sense of taste has allowed him to put together an exciting list of beverages that goes with the traditional style, and one of the shochu he’s chosen is Kappa no Sasoi-mizu. We spoke to the celebrated sushi chef to find out why Kappa no Sasoimizu made his list.

What is your criteria in choosing the shochu you carry?

I try to have a good variety of shochu here, because every person has a different palate. Obviously, I chose what I thought was good, but even within that, I try to have a variety of things so that there is something for everyone. We try to put a lot of emphasis on our beverage selection.

How would you describe Kappa no Sasoi-mizu?

I think it’s a shochu that definitely has a punch, and has a strong aroma. It’s a very high quality shochu, and has a very distinct characteristic. So if you are trying many shochus I would leave this one for last, because after this one, the others will feel a bit too plain. The white koji gives this shochu a very nice smoothness, too.

What do you think is the best way to enjoy Kappa no Sasoimizu?

Like I said, this is a very high quality shochu, so it would be a real shame to mix things with it because you really want to be able to smell the aroma of the potato. So I would drink it straight. On the rocks is also good, and in the winter, oyuwari is a good way, too, because it brings out the aroma, and warms you up. I would never

dilute it with water though. I think that would be doing injustice to such a magnificent beverage, and impolite to the people that make it.

In my case, that goes for all great beverages including whisky, brandy, etc.

How would you pair it?

Being a sushi chef, the food, or the fish, always comes before beverage. So pairing in general is a foreign concept to me. However, that being said, I think that beverages originating from the same place as the food they are being paired with naturally go together. It has the same, what we call fudo, which I guess is like terroir in the wine world.

In other words, it has the same regional traits.

In that sense, what do you think Kappa no Sasoi-mizu would go with?

It’s best with the foods from the southern parts of Japan.

If you ask for sake in these southern regions like Kyushu, you will be given shochu, because shochu is the more common beverage there. In general, I don’t think imo-jochu goes with raw fish. I would think something like tuna would go with red wine much better, and some white fish would go with white wine better than shochu. I think shochu is more for something like hot pots. I would imagine monkfish hotpot or shabu shabu, or the Hakata style Tori-no mizutaki (chicken hot pot), which we have here, would go really nicely with Kappa no Sasoi-mizu. However, when you’re talking about raw fish that are local to the area the shochu was born, it’s a different story. For example, sekiaji (a type of Spanish mackerel only found around Oita prefecture), which happens to be in season right now, is an excellent match with Kappa no Sasoi-mizu. It’s hard to come by, but we just happen to have it.

Shinbashi Restaurant 7 E. 48th St. (bet. Madison & 5th Aves.), New York, NY 10017 TEL: 212-813-1009

Kappa no Sasoi-mizu, an award winning imo jochu (sweet potato-base shochu) from Kyoya Distiller & Brewer Co., Ltd. (www.kyo-ya.com) is distributed

by JFC International, Inc. (TEL: 718-456-8805)

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*Photo in the upper left courtesy of Ichiro Okada

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An Unforgettable Christmas Celebration at MEGU

There is nothing better than celebrating a holiday over a delicious meal with someone special. In recognition of this, MEGU has orchestrated a gourmet, $195 seven-course Christmas dinner. A staple of the New York scene, MEGU offers high-class, modern Japanese food that takes advantage of this cuisine’s magnificence.

For this Christmas meal to remember, MEGU Executive Chef Yoshio Shinohara employs only the highest quality ingredients, and he has carefully designed the course’s order. He shares, “The first several dishes were picked for their impact, and the middle is rounded out by a salad course. The final three courses have an impact of their own, and they build up like a crescendo to the climax of a three-type Christmas dessert assortment.”

The meal begins with salmon tartare and ikura

marinated in soy sauce, and Shinohara explains the thinking behind this dish. “This Christmas dinner isn’t just about the food’s taste; the presentation is an important aspect. The bright red found in this first course is dazzling, and it enables customers to envision the gorgeousness of the rest of the meal.” Later he serves sashimi with crushed ice in the shape of a “kamakura” (igloo) that provides a nostalgic mood.

Also, this dinner offers the rare opportunity to enjoy the three delicacies of truffles, foie gras and caviar, which will impress even insatiable gourmands.

Why not create new holiday memories at MEGU? *MEGU Midtown will be offering this menu on December 24-25, with no a la carte orders. MEGU New York will offer both a la carte and the course menu on these nights. *Course limited to first 150 people in MEGU Midtown and 80 people in MEGU New York.

MEGU Midtown 845 UN Plaza, New York, NY 10017 MEGU New York 62 Thomas St., New York, NY 10013 TEL: 212-964-7777 / www.megurestaurants.com

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The course includes Salmon Tartare and Ikura Marinated in Soy Sauce, Charbroiled King Crab with Caviar and Foie Gras Daikon, Five types of Winter Sashimi, Bourgogne Black Truffle Salad, A choice of Wagyu in Hennessy Flambé or Honmaguro Steak with Garlic Soy Sauce. Five Pieces of Sushi (choose from either Edo-mae or Megu original sushi), and Assortment of Special Christmas Dessert. *Content will vary based on market supply.

Featured Restaurants at a Glance Getting Your Dining Plan Started $=Under $10 $$=$11-30 $$$=$31-60 $$$$=Above $60 (Price ranges are before tax & tip)

Private Room

Tamami Room

Open Bar

Party Menu

Buffet

Catering

Open late

Area

Page

TEL

Bozu

Brooklyn

P13

718-384-7770

58

$$

✓

Daimatsu Restaurant

New Jersey

P13

908-233-7888

40

$$

✓

✓

Friend House

East Village

P17

212-982-1688

150

$$

✓

✓

✓

Greenwich Grill

Tribeca

P17

212-274-0428

52

$$$

✓

✓

Hakata Tonton

West Village

P14

212-242-3699

32

$$$

✓

✓

IchiUmi NJ

New Jersey

P12

732-906-2370

300

$$$

✓

✓

✓

✓

IchiUmi NY

Korea Town

P12

212-725-1333

600

$$$

✓

✓

✓

✓

Inakaya

Midtown West

P12

212-354-2195

57

$$$

Kambi Ramen House

East Village

P14

212-228-1366

40

$$

Katsuhama 55

Midtown West

P13

212-541-7145

80

$$

✓

Hakubai Japanese Restaurant

Midtown East

P14

212-885-7111

48

$$$$

✓

MEGU

Midtown East

P18

212-964-7777

141

$$$

✓

✓

✓

MEGU New York

Tribeca

P18

212-964-7777

212

$$$

✓

✓

✓

Oms/b

Midtown East

P14

212-922-9788

10

$

Robataya NY

East Village

P15

212-979-9674

66

$$$

Saburi

Gramercy

P15

212-481-7766

53

$$$

Souen Noodle

East Village

P15

212-388-1155

23

$$

✓

Sui Ren

Brooklyn

P15

718-218-7878

28

$$

✓

Sushi Lounge

East Village

P16

212-598-1188

28

$$

Tori Shin

Upper East Side

P16

212-988-8408

32

$$$

✓

Tue Thai Food

West Village

P17

212-929-9888

40

$$

✓

Yakitori Torys

Midtown East

P16

212-813-1800

34

$$$

Yakitori Totto

Midtown West

P16

212-245-4555

38

$$$

Midtown

Cap.

Price

Name

✓

✓

(after midnight)

Parking Coupon

✓

✓

✓ ✓

✓ ✓

✓

✓

✓

✓

✓

✓

✓ ✓

✓ ✓

✓

✓

✓

✓

✓

✓

✓ ✓

✓

✓

✓

✓

✓

✓ ✓

✓

✓

✓

✓

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FOOD / DRINK / GROCERY

THE KURA MOTO -vol.3-

I n H ar mony

with

Its R egional F eatures Nanbu Bijin Brewery and Tokubetsu Junmai, which retains its rice flavor well. Both of them are made from locally cultivated “Gin-otome” rice and represent the brewery’s taste.

When asked about the best pairing Mr. Kuji says, “Daiginjo goes well with white meat fish sashimi like ‘hirame no kobu-jime (seaweed flavor infused fluke).’ It is the ‘umami’ from the seaweed that enhances this match. Tokubetsu Junmai is matched well with rich and fatty fish types of sushi. The rice flavor in the sake and the sushi rice are a heavenly combination.”

The water percolating through the local mountains, home grown rice being developed for sake brewing, and a traditional, respected sake brewing technique: they all meet in Nanbu Bijin Brewery.

Brewing sake in an area called Nanbu in the northeastern part of Japan where it has been located for over 100 years, the brewery has taken advantage of these natural assets. This region is especially famous for its blessed nature that conveniently provides the optimal ingredients for sake, and it is also the home of Nanbu Touji, one of the three most prestigious

Three

“When we produce our sake, we keep in mind the concept, ‘wajou ryoushu,’ meaning that good sake is brewed from harmony and that good sake produces harmony. We always think about how our sake is being enjoyed by customers and try to brew sake that is easy to appreciate,” comments Kosuke Kuji, the 5th generation president of Nanbu Bijin Brewery.

Two Nanbu Bijin lines are currently available in the U.S.: Daiginjo, which has a clean and fruity flavor,

things you should know about

Sugar Free Ume-Shu Nanbu Bijin has just patented ume-shu (plum wine) with no sugar added. Unlike traditionally enjoyed ume-shu, whose main ingredients are white liquor, sugar and ume (plum), Nanbu Bijin’s ume-shu is made from their junmai type sake and locally grown ume. It is low in calories and has a clean flavor. Currently it is not available in the U.S. yet, but is on the way.

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brewing styles in Japan.

CHOPSTICKS NY

The quality and popularity of Nanbu Bijin sake are proved by the awards it has received both domestically and overseas, including at the 2009 World Wide Wine Championships held in Chicago. In addition, it has been selected as the sake served in Japan Airlines’ first class section, as well as one of the official liquors for FIFA South Africa World Cup 2010. Appreciated by top class sake connoisseurs, the sake from this small town in Nanbu is sure to amuse your taste buds.

Nanbu Bijin Brewery 13 Kami-machi, Fukuoka, Ninohe-shi, Iwate, JAPAN 028-6101 TEL: 0195-23-3133 FAX: 0195-23-4713 www.nanbubijin.co.jp sake@nanbubijin.co.jp

NANBU BIJIN BREWERY

The Oldest Automated Sake Vending Machine Nanbu Bijin carries a spring system, automated sake vending machine that is thought to have been used about 80-100 years ago. It is the oldest sake vending machine and has been registered as a Mirai Isan (Future Heritage), the activity promoted by the National Federation of UNESCO Associations in Japan.

| vol. 032 | December 2009 | www.chopsticksny.com

Powered by Young Brewers While many of the sake breweries in Japan are suffering from the aging of staff members, the average age of Nanbu Bijin’s staff is around mid-thirties. Under the supervision of Nanbu Touji brewmaster Junji Matsumori, the power of youth protects the sake’s solid flavors.

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Kuromaru: A Great Companion To Sushi Ever since the shochu boom in Japan, shochu has become The drink for the Japanese, whereas Americans have been almost loyal to its counterpart, sake. So the fact that Shimizu restaurant, known for its traditional style sushi, has a shochu bar inside may be bizarre to those who believe sake is the way to go with sushi. One of the most popular imo-jochu (sweet potato base shochu) here is Kuromaru. We spoke to Mr. Hisao Shimizu, the owner of the restaurant about his thoughts on shochu and sushi.

generally very clean, smooth, and fruity. In Kuromaru’s case it’s also mild, and dry, and you never really get bored with it. Shochu is distilled, but distilled only once, so it really retains the flavor of the original ingredients, and it’s the aroma of the potato that imo-jochu lovers look for which Kuromaru also has. Plus, it uses rice koji (malt) which gives it the umami of the rice, so it goes with everything. In Kuromaru’s case, it uses kuro (black) koji, which makes it very smooth. Its balance is really brilliant, and it’s great with the traditional as well as some crafty dishes I make here.

How would you describe the style of Shimizu?

I would say our style is very traditional sushi.

That’s where my training is, so that’s what I wanted to do in my own restaurant. I like to have a lot of hikarimono (silver skinned fish) here, because that’s where the skills and the techniques of a traditional Japanese sushi chef come through since the fish has to be marinated perfectly.

What do you think is the best way to have Kuromaru?

I like to have it on the rocks, and that’s what I tend to recommend to customers, too. When the ice just melts and the water dilutes the shochu just a tiny bit, that’s when Kuromaru is at its best, in my opinion. I wouldn’t even dream of mixing it with anything. I like it just the way it is.

How do you feel about Kuromaru and how does it fit in with your style?

The shochu, Kuromaru is one of those shochu you can say, really represents the kind of new, or modern shochu that we are seeing more and more of today. The new potato based shochu are

How would you pair the Kuromaru?

Well, like I said, Kuromaru is very versatile, and it can really go with anything, whether it’s Japanese or not. But if I had to choose from our menu, I would pair it with the Ankimo (monkfish liver), Kamo Harumaki (duck spring roll) or the Rock Shrimp Ravioli. The last dish is made with spicy rock shrimp inside a gyoza skin ravi-

oli, resting on top of a sweet corn sauce. The creamy sweet corn is excellent with the hint of sweet potato in the Kuromaru. I chose Ankimo for similar reasons. Kuromaru is great with even the strong duck flavor of the Kamo Harumaki. It acts like a palate cleanser.

What do you think the biggest misconception about shochu is?

I think people here in the US tend to associate shochu with hard liquor, and that turns them off from having it with food. While shochu is hard liquor, it only has 25% alcohol, and in some cases 20%, so it’s great as a companion to food.

I think a lot of people think that distilled alcohol can’t go with raw fish, but because shochu uses rice koji just like sake, that’s not the case.

Shochu Tidbit Like sake, shochu uses koji (malt) during the production process to break down the starch of the base ingredients such as rice and potato, into sugar. There are many types of koji, and the type of koji used makes a significant impact in the final taste of the shochu. To break it down roughly, there are three different kinds of koji, white, yellow, and black. The black koji used by Kuromaru, is considered the toughest one to use, but also creates a distinct smoothness and mellowness that can only be created by this type of koji.

Kuromaru Sweet potato shochu with a mild and brilliant taste and a clean finish.

Sweet Potato Shochu 24% ALC./Vol.

Kagura no Mai From Takachiho-town, home of the Japanese myth and legend. Enjoy the mild and refined taste of buckwheat.

Buckwheat Shochu 24% ALC./Vol.

Yaemaru Smooth and mellow. The best and brightest barley shochu from Kagoshima prefecture.

Barley Shochu 24% ALC./Vol.

Kuromaru matched perfectly with the wide variety of tastes presented by Mr. Shimizu. It was able to hold up to the sweet and spicy Ravioli, the slightly gaimy flavor of the duck, and the pate-like richness of the Ankimo all at the same time, still holding it’s own presence.

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Shimizu Restaurant 318 W. 51st St. (bet. 8th & 9th Aves.)

New York, NY 10019 TEL: 212-581-1581

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

Please Drink Responsibly.

Imported by Suntory International Corp. New York, NY, 10036 Distributed by Nishimoto Trading Co. LTD.

FOOD / DRINK / GROCERY

Japanese Chef’s Home-Style Cooking --- vol. 21 ---

Chagayu

(Green Tea PorridgE) Recipe courtesy OF Masaru Fukuda

In this corner, Japanese chefs from restaurants in the Tri-State area share their secret recipes of home-style Japanese dishes with you.

* * *

Kayu is a Japanese-style porridge made of rice. Soft and easy to digest, kayu is popular as a light meal late at night or when people don’t have much of an appetite (after drinking sake or when ill, for example). This month, Masaru Fukuda, the owner and chef of Hibino Japanese Restaurant in Brooklyn, introduces green tea porridge. It is simple to make and allows you to customize its flavor by using your favorite toppings. Specializing in Kyoto-style home cooking, Mr. Fukuda adheres to his philosophy, “Spare no work to make tasty dishes.” Even for this modest dish, he roasts green tea to add an appetizing, nutty flavor.

Hibino Japanese Restaurant 333 Henry St. (bet. Atlantic Ave. & Pacific St.) Brooklyn, NY 11201 TEL: 718-260-8052

Ingredients

(serves one person)

2 cups steamed rice 1.5 oz. green tea leaves 3 cups water or dashi broth Salt to season Your favorite side dishes for toppings* *Common toppings among Japanese are thick-flavored, small dishes such as tsukemono (Japanese-style pickles) and tsukudani (food boiled down in sweetened soy sauce).

StepS

A

1. Roast green tea leaves in pan until brown (about five minutes). Since tea leaves are easily burnt, it is best to remove the pan from the heat once the temperature gets high and bring it back to the heat once it has cooled down. [photo A] 2. Put roasted green tea in teabag** and boil in water or dashi broth until tea flavor permeates water or dashi broth. [photo B] 3. Take teabag out of tea soup, add steamed rice, and boil for a couple of minutes. If you like soft porridge, boil it longer. [photo C] 4. Serve porridge with your favorite toppings.

B

C

**Empty teabags shown above are available at Japanese grocery stores.

CHOPSTICKS NY | vol. 032 | December 2009 | www.chopsticksny.com

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Li festyle Buying Japan Yutanpo (Hot Water Bottle)

Focus: Culture Peace and creativity at the tip of THE brush: The Art of Sumi-E

Japanese Lesson Making a phone call, Part 2

Japanese Book Ranking Travel Celebrate the First Capital of Japan

Listings Shop / Beauty / Health / School

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LIFESTYLE

Buying Japan: Incredible and Unknown Products -- vol.20 --

Y u ta np o

(Hot Water Bot tle)

By Nobi Nakanishi

Add water, close and wait three minutes for the noodles to... woops, that’s for another article. But in case you were wondering, no you should not cook any food in the Yutanpo.

If you knit, making a special cover for your Yutanpo can be a fun endeavor.

Santa Claus would probably appreciate this one, don’t you think?

Despite being a grown adult, and someone who has lived in New York City all his life, somehow I let winter sneak up on me every year. I’m the last one ready with his sweaters, winter jacket and wool socks, but also the first one who will start complaining (go figure). Thanks to Chopsticks NY however, I seem to be off on the right foot this year. I’ve got a Haramaki belly warmer (see the November issue) and this month, I have with me a nifty little thing called the Yutanpo.

Look at it carefully, and it should seem familiar.

Does it remind you of a hot water bottle? Well that’s what it is. The Yutanpo is the Japanese version of the soft, rubbery hot water bottle that is a staple in many American households. The major difference in design however is that the Yutanpo takes a hard body approach to it, so it’s more like a turtle shell rather than a pillow.

The origin of the hot water bottle is unclear, but one can trace the inspiration back as early as the 15th and 16th Century in Europe, when metal containers

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CHOPSTICKS NY

filled with coal would be used as a method to warm beds prior to sleep. Eventually this developed into the use of hot water, which would remain warm for several hours and were presumably safer – unless it sprung a leak. In Japan, Yutanpo were originally made of earthenware, then eventually metals like tin; paired with a cloth bag or blanket, they were a popular household item that would keep sleepers warm all through the night. But with the advent of gas and electric heating systems, Yutanpo slowly faded away from public consciousness.

Today, Yutanpo are back in vogue in Japan, although more commonly available in plastic form. They are safer than the original metals ones as they do not transfer heat in the same way – fill it with boiling water, close it up with the stopper, and cover with a pre-supplied cloth bag. Environmental awareness is a major reason why Yutanpo have found resurgence, but I wouldn’t be surprised to hear that it is also the many kinds of bags and covers you can buy that have sustained its return. You can get everything from Hello Kitty Yutanpos to Totoro covers and more.

| vol. 032 | December 2009 | www.chopsticksny.com

My bedroom can get a little drafty, so it turns out the Yutanpo is perfect for me. After filling it with some boiling water, I put the Yutnapo under my comforter to first warm my bed up. Then I cuddled with it, gave it a nickname and eventually kept it by my feet – this is indeed a great way to keep your feet warm without having to wear socks in bed. Add a little instant coffee and it’s also a great way to wake up.

Ok, that last part is not true, but if someone tries to patent that idea, you heard it here first.

If you’re looking for an eco-friendly, and energy saving solution to keeping warm in the winter, keep an eye out for the Yutanpo – you can find it online or ask you local Japanese goods store to order some today.

This particular Yutanpo featured in the article can be picked up at MARS NY (www.littlejapanusa.com).

SPECIAL NOTE: Always be careful when using items that produce heat - you don’t want to suffer from low temperature burn.

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LIFESTYLE

FOCUS

*

C ULTURE

Pe ace and cre ativit y at the tip of the brush: The Art of Sumi - E

D

ancing fish in the water, gracious branch of sakura blossom or Japanese temple: SumiE paintings bring to life the elements surrounding us. As a form of wash painting born in Asia over 1,000 years ago and introduced to Japan during the 14th century, Sumi-E combines the Four Treasures necessary to create a painting: an ink stone, an ink stick, a brush and the right kind of paper. The philosophy behind this delicate art is to stay as close as possible to the essence of the subject, with the fewest brush stokes, capturing the subject’s movement and shape by placing broad and thin strokes to create visual harmony.

In New York, the chances of coming across authentic Sumi-E are scarce, unless you find a traditional artist, or even better: a “sensei” (teacher). Seiko Takao sensei is not a novice to the art of holding a brush. As an 8th dan “shodo” (calligraphy) teacher for over 20 years, she honed her skills with Japanese and Chinese masters and she is now dedicated to sharing Japanese culture through the study of music (as a pianist) and painting. Her studio is located a few blocks away from Lincoln Center where she welcomes students of all levels and nationalities.

As I enter the study room, I notice an impressive collection of paintings on the wall. I am instantly absorbed by the warm atmosphere of the place, where students and teacher exchange candid comments on their most recent creations.

I quickly find myself in front of a white piece of paper, brush in hand, dipping in the black ink and praying to all Sumi-E saints to help me with my first stroke!

When the tip of the brush touches the paper, I can already see the ink making its way through the fibers. The movement has to be quick and light like a feather’s touch. The central concept of “Notan” (balance of white and dark) makes all the challenge in Japanese ink painting. Any lingering of the brush will cause irreversible darkness and heaviness on the painting. Because there is no quest for perfection

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in the art of Sumi-E, every painting primarily needs to satisfy the eye of the artist. “We are all painting with a happy feeling of freedom in the class. There is no right or wrong” insists Takao sensei, probably to comfort me after a disastrous first try...

Patiently, she demonstrates again how to reproduce an orchid, following the guidelines on one of the hundred illustrations of her collection. Her brush glides on paper with such grace that it almost looks easy, which brings me enough confidence to make another attempt. This time, the painting suits my eye and I even go beyond the basic steps to elaborate my creation with colors. Sumi-E paintings come in all formats: from postcards to posters, which make them so easy to share with friends and family especially for the Holiday season.

The class usually ends by sharing a cup of green tea, and if you are very lucky, Takao sensei may even offer some delicious homemade delicacies.

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Breaking with the hectic New York rhythm, SumiE classes seem timeless and untied by the modern pressure for perfection. The serene atmosphere clears your mind of all clutters and leaves you with the peaceful feeling of accomplishment to start a new week.

----------- Reported by Ruth Berdah-Canet

Seiko Shodo With over 30 years of teaching experience, Seiko Takao sensei of Seiko Shodo, provides Japanese calligraphy lessons every Tue., Thu., Sat., and Sun. Sumi-E, also known as “bokuga”, lesson is held on the second and fourth Sunday of the month. Seiko Takao sensei is now offering piano lessons for all levels by appointment.

315 W. 61st St.,#7S (at West End Ave.) New York, NY 10023 TEL: 212-247-2589 seikou5102009@gmail.com

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1. Takao Sensei guides my hand to draw a bamboo stick. One important piece of advice: never pass twice on the same stroke!

2. The painter can control the intensity of the colors by dipping his brush in the water before hitting the paper. 3. Almost satisfied by my painting, I already know who will get an “original” gift for the Holidays!

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LANGUAGE

Japanese Lesson #25 Ato-de kakenaoshimasu Making a phone call, Part 2 Last month, you learned the simplest phone conversation pattern for business calls, which taught you how to request to be connected to a particular person. This month, you’ll learn how to deal with a scenario in which you cannot reach the person.

John: Moshi moshi, John to moushimasu. Tanaka-san o onegai shimasu. (Hello, this is John speaking. May I please speak with Mr. Tanaka?)

Receptionist: Moushiwake gozaimasen. Tanaka wa tadaima gaishutsu shiteorimasu. Go-dengon o uketamawarimashou ka. (I’m sorry, but Mr. Tanaka is out of the office now. Can I take a message?)

John: Iie, kekkou desu. Ato-de kakenaoshima-

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su. (No, thank you. I’ll give him a call later.)

It looks really complicated, but don’t be scared. Keep the two thoughts below in mind and take a close look at the example one more time.

1. The conversation above uses many new words, but its grammatical structure is the same as what you have learned.

2. The conversation uses extremely polite words, so it is easier to understand if you replace those words with standard words as shown below: moushiwake gozaimasen ’ sumimasen gaishutsu-shiteorimasu ’ gaishutsu shiteimasu go-dengon ’ dengon uketamawarimasu ’ kikimasu

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John’s answer to the receptionist’s question is the simplest part of the conversation. “Kekkou desu” is convenient in situations when you would like to decline an offer politely. For example: A: O-cha wa ikaga desu ka. (Would you care for tea?)

B: Iie, kekkou desu. (No, thank you.)

“Kakenaoshimasu” in John’s last sentence is a compound verb that combines “kakeru” (make a phone call) and “naosu” (fix, correct, repair).

You’ll learn more phone conversation patterns next month.

New Words moushiwake: n. excuse (often used as part of “moushiwake arimasen,” meaning “There’s no excuse” and “I’m sorry”) gaishutsu: n. outing, going out gaishutsu-shimasu: v. to go out, stay out (dictionary form: gaishutsu-suru, -te form: gaishutsu-shite) dengon: n. message uketamawarimasu: v. to hear, listen to, to receive (dictionary form: uketamawaru, -te form: uketamawatte) kekkou: n. often used with “-na” to make the adjective “kekkouna,” meaning “fine” and “all right” ato-de: adv. later kakenaoshimasu: v. to call back (dictionary form: kakenaosu, -te form: kakenaoshite)

Japanese Book Ranking

(data provided by Kinokuniya Bookstore)

Book title Author Publisher

1. Makudake Diet

Chihiro Yamamoto Gentosha

2. Yves Saint Laurent

NA

Takarajimasha

3. Heiwa o Aisuru Sekaijin toshite

Sun-Myung Moon

Sogeisha

4. Doru Naki Ato-no Sekai

Takahiko Soejima

Shodensha

5. Akarui Kurashi-no Kakeibo

NA

Tokiwa Sogo Service

Paperback Top 5 in Japan (11/9-15)

Book title Author Publisher

1. Shikou no Seirigaku

Shigehiko Toyama Chikuma Shobo

2. Zero no Shouten

Seicho Matsumoto Shinchosha

3. Warau Keikan

Jo Sasaki

Kadokawa Haruki Jimusho

4. Yomudakede Sukkiri Wakaru Nihonshi

Takeshi Goto

Takarajimasha

5. Tsukishima Bojou

Jiro Asada

Bungeishunju

Picks from Kinokuniya New York

ThE monthLY pick

Hardcover Top 5 in Japan (11/9-15)

Doru Naki Ato-no Sekai Leading economist in Japan, Takahiko Soejima, predicts that the United States will enter the great depression and reach the lower depth in 2012 in his latest book. As its subtitle “America Dissolved” implies, he envisions and vividly describes the world after the U.S. economy falls apart and U.S. dollar loses its value as the world’s key currency.

(Rank #3)

ThE monthLY pick

Beauty Books RANK TOP in Hard Cover

Warau Keikan A female police officer’s dead body is found at her apartment, and her fellow officer and lover is defined as the suspect. Believing his innocence, another fellow officer, Saeki, starts finding the truth in spite of his authority’s investigative direction. The film based on this novel has just been released, which boost the ranking of the 2005 police detective mystery.

(Rank #3)

(English Books)

Starting Point BY Hayao Miyazaki Starting Point is the closest thing to an autobiography of Hayao Miyazaki you can find. Published by Viz Media, an unusual departure for this provider of manga and anime publications, it opens with a foreword by John Lasseter, director of ‘Toy Story’. ‘Starting Point’ is a collection of essays, interviews and a memoir by the now legendary animator who gave us ‘Spirited Away’, ‘Nausicaa’, ‘My Neighbor Totoro’ and the new and bound to be classic, ‘Ponyo’.

The Cook Zen Cookbook BY Machiko Chiba The Cook Zen cookbook is a unique departure in cooking.

Based on the inventive ‘Cook Zen’ a microwave based cooking utensil, Cook and TV personality, Machiko Chiba, shows us how we can use our microwaves with remarkably gourmet level results and in very short order. Chiba Machiko will be giving a presentation at Kinokuniya on December 12th to show how the ‘Cook Zen’ may be used to create wagashi, traditional Japanese sweets. Don’t miss this treat!

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FASHION

St yle From Japan E volving “K awaii” L olita Fashion You may have heard of the Japanese fashion term “Gosu-Loli,” but even if you haven’t, you can probably guess what it looks like once you know that “Gosu-Loli” is a shortened form of “Gothic and Lolita.” It’s a style that mixes Gothic, Victorian, and Rococo elements and features flared shapes with lots of frills and fringes and a dark and solemn palette.

This unique blend of contradictory styles is popular with those in their early twenties and originally developed from the look of fans of Visual Kei rock bands.

Recently the balance between Gothic and Lolita-inspired elements has shifted, and the Lolita influence is overpowering.

Though its direct inspiration is Vladimir Nabokov’s novel of the same name, Lolita fashion leans toward cuteness, known as “kawaii,” rather than sexiness.

Typical items include dresses and jumpers trimmed with ribbon and lace, bonnets, and small hats with big ribbons in pastel colors. Hair, which should have lots of curls and volume, and makeup should have the look of a baby doll. “Genuine Lolita fashion does not permit the mixing of more than two brands, and people should really stick to one brand,” explains Mr. Satoshi Hashimoto, Editor-in-Chief of Alice à la mode, a magazine promoting an approachable version of Lolita fashion. “It might be a reaction to this formality, but recently ‘choi Lolita,’ meaning ‘a little bit of Lolita,’ is surging in popularity,” continues Mr. Hashimoto. “In ‘choi Lolita,’ people can express their cute side just by incorporating items from Lolita fashion in their regular outfits.”

Lolita fashion items and accessories have great impact by themselves, so adding just one or two pieces to your usual look can highlight the style. This once-niche fashion may now be on its way to the mainstream.

-------- Reported by Mark Minai

Photo courtesy of Inforest Co., Ltd.

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Mark Minai resides in Japan and writes articles and books on cultural trends and fashion issues.

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TRAVEL

Celebrate the First Capital of Japan ©Nara Prefecture

Nara is viewed as an historic destination in Japan, famous for its large statue of Buddha and deer park scattered with old temples and pagodas, but for those traveling in 2010, there is much more in Nara.

Japan’s first capital was founded in Nara, and Japan will celebrate the 1300th anniversary of its foundation capital in 2010. Since Kyoto is known for the traditional architecture and many Japanese cultural activities, Nara, situated a short train ride away from Kyoto, is often overlooked as a destination. But this 1300 year old capital city houses many historic buildings and art pieces, many of which are, of course designated as UNESCO’s World Cultural Heritage sites, and Japan’s cultural blessings all started here.

It is almost inevitable to compare Nara with Kyoto: Both cities are rich in tradition, culture and art, which have evolved and are reflected in today’s Japanese culture. But Nara was formed into the first capital during the very innovative urban planning for the era, which the early Japanese diplomat mission learned from China, a very progressive and civilized neighbor. Nara was designed based upon a lot of elements imported from ancient China, one of which is mandara, the ancient Buddhist description of the universe, was imported from Buddhist Continental Asia. Mandara tends to be in vivid colors, differenti-

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ating Nara from monotone, Zen colored Kyoto. Nara is also a live museum for Buddhist art fans: The city houses numerous ancient Buddhist statues, scrolls of prayers and paintings, accommodated in the more than 1000-years-old wooden architectural structures.

The anniversary year introduces the unique historic elements of Nara to today’s global community.

©Yasufumi Nishi

Special Anniversary Events The anniversary year celebration will start right on

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January 1, 2010 with music, dance and theatrical performances with the ancient and modern Japanese elements at four historic sites: Nara Park, Shigisan Chougosonshi-ji Temple, Kinpusen-ji Temple and Murou-ji Temple. These sites will all be lit up by numerous lanterns, in the ancient mystical colors.

After the anniversary openings, the major event site throughout the year of 2010 will be in Heijokyo Palace, which is symbolized with a remarkable redroofed Suzaku-mon Gate that was the very first national capital building of Japan. The palace is a large rectangular area with street-grids, which run straight for about 0.6 mile on each side. From April 24 through November 7, 2010, the Heijokyo History Museum in the Heijokyo Palace exhibits the early history and the founding process of Nara capital as well as the life and culture of the era. The biggest day at the Palace will be April 23, 2010, when they celebrate the completion of the restoration of “Daikoku-den”, the Former Imperial Audience Hall. After the spring floral event that decorates Heijokyo Palace with flowers and greenery to revive the dignity of the Capital in the indigenous nature, the summer event is held with multiple lights and candles filling the entire Heijokyo Palace. The LED lights and candles are lit all over the Palace, creating the “Heijo Palace: A Corridor of Light” from August 20 through 27.

Nara Park Nara’s main tourism destinations are concentrated within Nara Park, which is famous for its free roaming deer. Once considered God’s messengers, the friendly deer curiously approach visitors. Walking through the deer in the park, you will reach Kasuga Taisha Shrine, a bright red painted large architecture, and Todaiji Temple, which is accompanied by the unforgettable Great Buddha Hall that houses a 57 feet high sitting Buddha statue. Kofukuji Temple, originally built in 669, stands high in the park with the five-story pagoda, houses multiple wooden sculptures of Buddhist figures and gods, all of which have been exclusively preserved and maintained as Japan’s national treasure. Nara National Museum is also the treasure box of ancient Buddhist art pieces, ancient Chinese bronzeware that

TRAVEL were brought to Japan by early Japanese diplomats.

This museum’s exhibitions are the world’s top collection of Buddhist art.

Stroll through the Local Life After a few hours or half day with ancient Buddhist landmarks in Nara Park, Nara Machi area, the neighborhood just outside of Nara Park brings you back to today’s Nara. The neighborhood preserves the old townscape in today’s modern Japan, welcoming all

visitors with the relaxing atmosphere of traditional “machiya” style townhouses, friendly hospitality and charming tradition that remain from the 17th century. Pay attention to the small monkey amulet which hangs from the front roof; this amulet, the over 300-year-old tradition, explains how old the house is. The neighborhood is full of old traditional residential houses converted into chic café and retail stores, small shrines and galleries. The nostalgic Nara Machi area is the perfect cultural museum and treasure hunting field for visitors.

Go Beyond the 1300 ANNIVERSARY Although the majority of anniversary events are in and around Heijokyo Palace, Nara has more places to see more historic and cultural significance. Horyuji Temple is the world’s oldest remaining wooden building to this day, and contains 48 Buddhist monuments, among which is the oldest from the late 7th or early 8th century.

A one night stay in Nara would give you enough time to see it, however, Nara is accessible and convenient from Osaka and Kyoto (40 - 50 minutes by train), and a perfect destination to explore for both first timers and returning travelers. Nara is the best destination to learn the very beginning of the Japanese culture and lifestyle.

For complete anniversary event information, go to www.1300.jp.

-------- Nori Akashi : Public Relations Manager at the New York Office of JNTO

Japan National Tourism Organization New York Office 11 West 42nd Street, 19th Floor, New York, NY 10036 TEL: 212-757-5640 www.japantravelinfo.com

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EVENT / ENTERTAINMENT / LEISURE

EVENT

ENTERTAIN M ENT

Exhibition Through December 5 FREE Sonomi Kobayashi: Solo Exhibition Makari Makari Japanese Antiques, located in the East Village, will hold a special solo exhibition featuring Sonomi Kobayashi.

By implementing a mixture of oil paintings on canvas as well as sumi ink and pencils on paper, her work strives to express the relationship between humans and nature by frequently using organic images found in space and within the ocean.

Location: 97 3rd Ave (bet. 12th & 13th Sts.) New York, NY 10003 TEL: 212-995-5888 / www.themakari.com ______________________________________________ Through December 7 FREE “I Am Woman”: Exhibition of Works by Female Artists Ouchi Gallery / Zank & Mars LLC / BoConcept Ouchi Gallery and Zank & Mars LLC Artist Agency are collaborating with an urban furniture brand “BoConcept” to present “I Am Woman,” an exhibition by various female artists. Each of the chosen artists expresses art in her own unique way, which includes iron sculpture, illustration, watercolor painting, installation, oil painting, or photography. The featured artists are Arisa Itami, Miho Murashima, Shu Okada, Akiko Sasaki, Samantha Sethi, Yoko Sugiyama, and Saori Luise Tatebe. 20% of the artwork profit will be donated to the Ralph Lauren Center.

Location: BoConcept in Edgewater 27 The Promenade, Edgewater, NJ 07020 TEL: 201-313-8188 Info: Ouchi Gallery / Zank & Mars LLC / BoConcept www.ouchigallery.com / www.zankandmarsllc.com / www.boconcept.com ______________________________________________ November 30-January 10 FREE The World of Ekakiya Gem Ekakiya Gem

Japanese artist, Ekakiya Gem, will bring her watercolor, woodblock and wire collage arts to Michi Gallery on the Upper East Side. The way she collages bright colors and soft lines on canvas gives warm feelings. The opening reception will be held on Nov. 30 from 6pm to 8pm.

Location: Michi Gallery 208 E. 60th St., (bet. 2nd & 3rd Aves.)

New York, NY 10022 TEL: 212-752-9229 Info: http://ekakiyagem.net ______________________________________________ December 2-15 FREE Miraculously Colorful Paintings by Kazuko Irie “Wonders of the Silk Road” The Nippon Gallery

The Nippon Gallery will host “Wonders of the Silk Road”exhibition of oil paintings by Kazuko Irie. The 93-yearold painter was born in 1916. She has been painting for more than 70 years. Since 1969, Irie Kazuko has visited more than 30 countries along the Silk Road, the ancient trading route between China and Europe, painting people and scenery of the Eurasian continent. Her pictures are uniquely composed, and her style of painting is distinguishable by vivid colors and daring brushwork. In this exhibition, about 60 of her works will be on display; including 6-foot-wide or even larger pictures such as “Fairies in Dunhuang” “Blue Poppies in Siguniang Mountain” “Dawn in Istanbul” along with other smaller pictures of the Silk Road and flowers.

Location: 145 W. 57th St. (bet. 6th & 7th Aves.)

New York, NY 10019 TEL: 212-581-2223 / www.nipponclub.org ______________________________________________

LEI S URE

December 2-18 FREE Art Contest Exhibition of Selected Works NYCoo Gallery This year marks the fourth consecutive year in which NYCoo Gallery will be proudly hosting “An Exhibition of Selected Works”. IBERICA USA, INC. in collaboration with ANA (All Nippon Airways) will be sponsoring this creative contest, which has the themes of “Sunflower” and/or “Health.” Nearly 70 outstanding artworks submitted by artists from all over the world, of which 20 were selected to be part of the exhibition. The IBERICA Award will be split between two artists this year, “Sunflower-Earth” by Miki Nagano and “Color Voice #9” by Yuko Ueda. The NYCoo Award will go to “L’ Esploratore”

by Giuliano Giuggioli. Opening reception is Dec. 3 starting at 5pm.

Location: 1133 Broadway, (at 26th St.) #335, New York, NY 10010 TEL: 212-380-1149 / www.nycoo.com

______________________________________________ Through December 26 FREE Infinity in the palm of your hand –Shinya Yamamura Urushi Lacquer Decorations Exhibit Ippodo Gallery NY Ippodo Gallery hosts “Infinity in the Palm of Your Hand” – a collection of Shinya Yamamura’s lacquer works featuring lidded Way of Tea utensils, tea caddies, and incense containers. Mr. Yamamura, professor of Kanazawa College of Art, explores the way of blending Japanese craftsmen’s technique and the beauty, which has been established in the Western societies, and creates unique contemporary art. Yamamura’s technique astonishes even those familiar with antique Japanese lacquer-ware and his works are truly treasures of the 21st century.

Location: 521 W. 26th St., (bet. 10th & 11th Aves.) B1

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EVENT / ENTERTAINMENT / LEISURE New York, NY 10001 TEL: 212-967-4899 / www.ippodogallery.com ______________________________________________ Through December 30 FREE The Art of Washi in the Modern World TAMA Gallery The TAMA Gallery is showing a variety of beautifully designed washi (Japanese paper) pieces made by design firm, Precious Pieces. The largest washi sheet on display, “Fujin & Raijin,” a 10 ft x 6 ft wall hanging with gold and silver leaf, hangs on the main floor of the gallery and is just one example of the wide range of possibilities washi can offer when combined using the traditional art of Japanese papermaking with cutting edge technology.

Location: 5 Harrison St. (bet. Hudson & Staple Sts.) New York, NY 10013 TEL: 212-513-0422 / www.tamagallery.biz ______________________________________________ Through January 10 Art of the Samurai: Japanese Arms & Armor, 11561868 The Metropolitan Museum of Art In the most comprehensive exhibition dedicated to the arts of the samurai, The Metropolitan Museum of Art will present fine examples of arms and armor drawn from public as well as private collections in Japan. The majority of the objects on display will date back from the rise of the samurai from the late Heian period, through the modern Edo period, ending in 1868, when the samurai culture was abolished. The martial skills and daily life of the samurai, their governing lords, the daimyo, and the ruling shoguns will also be shown through the presence of painted scrolls

Event Feature Through January 23rd

Kazuo Shiraga: Six Decades McCaffrey Fine Art Distinguished Japanese modern artist, Kazuo Shiraga, is rather unknown in the United States despite his international fame. McCaffrey Fine Art is now holding Shiraga’s first solo exhibition ever in the US and promoting awareness of this underrated artist.

Born in Amagasaki, Japan, in 1924, Shiraga became a figure in the 50s as vanguard of so-called “performance paintings.” His distinct and inimitable style of foot painting emerged in the early 50s, and he succeeded in creating paintings of great innovation with his unique style that involved sliding, spinning, and

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and screens depicting battles and martial sports, castles, and portraits of individual warriors. The exhibition will conclude with a related exhibition documenting the recent restoration in Japan of a selection of arms and armor from the Metropolitan Museum’s permanent collection.

Location: 1000 5th Ave., New York, NY 10028 www.metmuseum.org ______________________________________________ December 17-January 27 FREE Horizons: Landscape Painting Exhibit Flinn Gallery Flinn Gallery will be presenting landscape paintings for their exhibition entitled, “Horizons.” Works by a group of celebrated artists will be on display. Among the painters such as Francis Ashforth, Diana Freedman-Shea, Kathryn Sanfilippo, and Cheryl Warrick. Painter, Yuka Imata, a Japanese artist, is also featured. Opening reception will be held on Dec. 17 starting at 6pm.

Location: 101 West Putnam Ave., Greenwich, CT 06830 TEL: 203-622-7947 www.flinngallery.com / www.yukaimata.com ______________________________________________

Performance December 5 Open Reading of HOLD THE CLOCK with Yoshiko Chuma Center for Remembering & Sharing (CRS)

swirling his feet in mounds of oil paint on large sheets of paper laid on the floor.

By the time of his 1957 “performance painting” on stage Sanbaso-Super Modern, Shiraga was amongst the most avant-garde artists working anywhere and his work drew international attention.

This exhibition gives a great opportunity to rectify the lesser-known, legendary artist’s talent. They also bring together documentary films and paintings that demonstrate Shiraga’s sustained aesthetic achievement.

Location: 23 E. 67th St., (bet. Madison & 5th Aves.)

New York, NY 10065 TEL: 212-988-2200 www.mccaffreyfineart.com

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The CRS invites you to join them for a first public reading of Yoshiko Chuma’s HOLD THE CLOCK. Inspired by the writing of Japanese student radical Genichiro Takahashi, HOLD THE CLOCK takes a look at the aesthetic and philosophical questions and responses that arose during the revolutionary movements across the globe during the 60’s and 70’s. Performance is Saturday, December 5 at 7pm in Japanese and English. Admission is by donation.

Location: 123 4th Ave., (bet. 12th & 13th Sts.) 2nd Fl. New York, NY 10003 TEL: 212-677-8621 / www.crsny.org ______________________________________________ December 5 The 8th Annual Concert The New York Men’s Choir/ The Japanese Choral Society of New York The New York Men’s Choir and The Japanese Choral Society of New York have made appearances on numerous occasions and places, including NY Yankee Stadium and Carnegie Hall. In this annual concert, they welcome the conductor, Kousuke Iwasaki, and will perform traditional Japanese pieces such as “Zao Sanka” and “Hakone Hachiri” as well as contemporary suite, “Omoidasu Tameni.“ For ticket information and other details, call or email to Ms. Takahashi.

Location: Holy Trinity Roman Catholic Church 213 W. 82nd St., (bet. Broadway & Amsterdam Ave.) New York, NY 10024 TEL: 646-415-8644 / nymcinfo@gmail.com / www.nymc.net ______________________________________________ December 6 Japanese “Maid” Show by Reni Aspire Communications

Japanese Pop Star and guest singer at this year’s NY Anime Festival, Reni, will be performing at karaoke house in midtown, Karaoke Top Tunes. In her Akihabara-style costume, she will sing J-Pop and Anime songs during her two-hour long appearance. Cosplayers are welcome to join the event. Doors will be open at 6pm.

Location: Karaoke Top Tunes 303-305 E. 53rd St., (bet. 2nd & 3rd Aves.)

New York, NY 10022 TEL: 212-758-3818 www.karaoketoptunes.com Info: www.renireni.com ______________________________________________

EVENT / ENTERTAINMENT / LEISURE

Lecture/Forum/ Film/Festival Through December 1 Alexander Sokurov’s THE SUN about Emperor Hirohito Film Forum Film Forum will be presenting the long awaited film THE SUN, which is about Emporer Hirohito’s plight at the end of World War II. Acclaimed filmmaker Alexander Sokurov creates an incisive, eerie portrait of the enigmatic Hirohito (Issey Ogata) during the twilight of the war as he faces surrender and renunciation of his divine status.”

Location: 209 W. Houston St., (bet. Varick St. & 6th Ave.) New York, NY 10014 TEL: 212-727-8110 / www.filmforum.com ______________________________________________ November 30, December 4 FREE Free Bracelet Making Class with Power Stone Feng Shui Kaiun Chushin New York

The Feng Shui store across from Mitsuwa Marketplace sells various Feng Shui items and provides consulting services. They will have two free bracelet making classes using power stone. In Feng Shui, each stone has the power to change energy flow and levels and make your life better. Choose your favorite power stone to purify your energy and make your own elastic bracelet. They will provide tools for bracelet making and teach wiring technique. One-hour lesson is free with material fee. The materials regularly cost $0.50 and up per piece, and 10% off is applied to the participants of these lessons. The session on the 30th starts at 10am, and the one on the 4th at 2pm. They also offer a complimentary “healing stone card reading” for those who would like to try. Call or email store for details. Pre-registration is recommended.

Location: 595 River Rd. (at Mitsuwa Marketplace) Edgewater, NJ 07020 TEL: 201-941-0805 www.fengshuikaiun.com / fengshui@cybercap.com ______________________________________________ December 6 Macrobiotic Lectures on Health and Healing Souen Restaurant (SoHo)

Learn the latest information on Macrobiotic lifestyles for health and healing through the experience of master teacher, health researcher, and author, John Kozinski. The Sunday Morning Lecture Series will be held at Souen Restaurant Macrobiotic Restaurant in SoHo. The theme will be “Hypoglycemia: The Sugar Blues,” giving information on how to cure the common malady of low blood sugar.

Visit their website for complete lecture information and scheduled times Location: 210 6th Ave., (at Prince St.) New York, NY 10014 TEL: 413-623-5925 / www.souen.net Info: www.macrobiotic.com ______________________________________________ December 15 Ike-Jime: Lecture & Demonstration by Celebrated Sushi Chef The Gohan Society The Gohan Society is presenting a lecture and demonstration by a celebrated sushi chef Toshio Suzuki of Sushi Zen on Ike-Jime. Ike Jime is a Japanese fish killing technique.

The spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out. Chef Suzuki will talk about and demonstrate how the proper process of aging fish can actually improve its “umami.”

Location: International Culinary Theater at The French Culinary Institute 462 Broadway, (at Grand St.) New York, NY 10013 TEL: 212-219-8890 taeko@gohansociety.org www.frenchculinary.com www.gohansociety.org

______________________________________________

Event Through December 24 JAPAN BRAND: The Wish List Holiday Shop Felissimo Design House Felissimo Design House presents a one-month only JAPAN BRAND holiday shop in their showroom. Entitled “The Wish List,” they are offering a special collection of prod-

ucts that merge time-honored craftsmanship and fresh expression from 27 regions of Japan. You can find unique gift items from accessories and apparel, home décor, cookware and kitchen knives, furniture and more. Along with this holiday sales event, they will hold lectures, demonstrations and interactive lessons on Japanese culture such as cooking, gift-wrapping, sake, etc. For more information about this event, go to their website.

Location: 10 W. 56th St., (bet. Madison & 5th Aves.)

New York, NY 10019 TEL: 212-956-4438 www.JapanBrandNYC.com ______________________________________________ November 23-25, 27, 30, December 1-5 and 7-11 Houchou (Japanese Knife) Demonstration and Discount Sale Kikuichi Cutlery The houchou knives and Japanese cutlery store, Kikuichi Cutlery, is currently holding the biggest sale of the year and offering huge discounts from 30% to 50% off. They also bring knife sharpening professionals to the sales event for demonstration. The events will take place in three locations: Tsushima restaurant in midtown Manhattan on Dec. 5 (11am-4:30pm), Dieci restaurant in the East Village on Dec. 7 (11am-4pm), and Kikuichi’s showroom until Dec. 11 (except weekends and holidays). Take advantage of the chance to watch a masterful knife sharpening demonstration and purchase high quality knives at discounted prices. For details call or email Kikuichi Cutlery.

Info: 201-567-8388 info@kikuichi.net Location: Kikuichi Showroom 560 Sylvan Ave., Englewood Cliffs, NJ 07632 Tsushima Restaurant 141 E. 47th St., New York, NY 10017 Dieci Restaurant 228 E.10th St., New York, NY 10003 ______________________________________________ December 31 Japanese Style Countdown: Year-Crossing Party at Japanese Restaurant Restaurant Shina Homey Japanese restaurant in Cliffside Park, Shina, is holding “Toshikoshi (Year-Crossing) Party” from 10pm on New Year’s Eve. At the cost of $55, you can enjoy traditional Japanese year-crossing foods such as toshikoshi soba noodle, o-zoni soup, and osechi (assortment of special dishes for New Year). Their authentic osechi includes 20 varieties of foods such as Chikuzen-ni (simmered vegetables and chicken), Datemaki (egg and fish cake), Tazukuri (caramelized dried sardine), and Kuromame (sweetened black beans). Enjoy a Japanese style countdown and a start to a wonderful new year.

Location: 498 Anderson Ave. Cliffside Park, NJ 07010 TEL: 201-941-6333 ______________________________________________

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EVENT / ENTERTAINMENT / LEISURE January 1 Free Sacred Sake for Special New Year’s Day The Kitano New York As part of their annual New Year’s event, the prestigious hotel located in Midtown, The Kitano New York, will be offering a glass of sacred sake to celebrate New Year’s Day on January 1. From 9am to 12pm in the lobby area on the first floor, this offer is available to everyone in attendance.

Location: 66 Park Ave., (at 38th St.) New York, NY 10016 TEL: 212-885-7000 www.kitano.com

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Happenings Introducing Winter Special “Warm Ice Cream” Café Zaiya (Midtown) Japanese café, Café Zaiya in midtown, is now introducing warm ice cream as a winter special dessert. Their original warm sauces are poured over vanilla ice cream. The 4 flavors are: red beans & rice cake ($3.79), warm apple & apple sauce ($3.59), sweet potato with caramel sauce ($3.59), and mix berry sauce ($3.59). It makes a perfect dessert during this winter.

18 E. 41st St. (bet. 5th & Madison Aves.)

New York, NY 10017 TEL: 212-779-0600 www.zaiyany.com

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Special Price for Alternative Therapies 41st Street HealthCare 41st Street HealthCare provides a wide variety of healthcare services from general practice to alternative therapy. Until the end of December, they are offering a special price ($38) for Acupuncture, Kampo, Homeopathy, Cranio Sacral Therapy, or Lymph Drainage. They also provide Rolfing massages that can ease neck and back pain, improve posture and athletic performance by altering the patterns of stress in the body and work to get to the source of pain while aligning the body’s structure.

They are now offering first time visitors a discount for Rolfing massages performed by Jim Gates. The procedure, normally priced at $150, is $130 during the discounted period. Take advantage of this limited time offer.

Location: 18 E. 41st St. (bet. Madison & 5th Aves.)

New York, NY 10017 TEL: 212-683-0041 ______________________________________________ Enjoy Huge Discount Offers at Ripplu’s Christmas Sale Ripplu Japanese lingerie store, Ripplu, specializing in custom fitting, will start its extensive Christmas sale right after Thanksgiving Day until Dec. 24. During the sale period, they will offer all Bradelis Modal brand tops for 30% off. Another bargain is two kinds of “fukubukuro” (Japanese style grab bag) for $30 and $50.

The $30 bag contains lingerie and small items equivalent to $100, and the $50 one includes those to $150.

Also, the customer who spends more than $100 will get a chance to participate in a lottery to win Ripplu’s Christmas gift. In addition, those who bring in this article and spend more than $50 for non-sale items will get $5 off.

Location: 66 Madison Ave. (bet. 27th & 28th Sts.) New York, NY 10016 TEL: 212-599-2223 www.ripplu.com ______________________________________________ Get 10% Discount Code Via Kitano’s Twitter The Kitano New York The Kitano New York, luxury hotel in midtown, has joined Twitter, and celebrating this, they are now providing a 10% discount code, which can be used at the hotel’s gift shop and Hakubai Restaurant, for those who become followers. Go to the twitter address listed below for registration. The special code will be sent out to you via email after The Kitano successfully confirms your registration.

The special code can be used as many times as possible

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until Dec. 20. The code must be delivered by Dec. 19, so early registration is recommended.

Location: 66 Park Ave., (at 38th St.) New York, NY 10016 TEL: 212-885-7000 http://twitter.com/KitanoNewYork ______________________________________________ Special Holiday Financing Plan for Kawai Pianos Absolute Piano Absolute Piano is a full service piano store offering piano & accessory sales, rental, tuning and repair, as well as moving and storage. Until the end of December, Absolute Piano and Kawai America are offering a special “Holiday Season Financing Plan,” which includes no down payment, no interest accrual for 6 months, and no payment for 6 months for all new Kawai Piano Purchases. (Based on approval of credit by Allegro Acceptance, Co.) Location: 1646 Park Ave., (at 116th St) New York, NY 10035 TEL: 212-987-6173 www.absolutepianony.com ______________________________________________ Discounted Spa Treatment for Chopsticks NY Readers Aura Wellness Spa Authentic Korean day spa and sauna, Aura Wellness Spa, has two special offers for all Chopsticks NY readers. You can receive a 60 min Aura Signature Facial (regularly priced at $120) for just $90, and $25 dollars off one 60 or 90 min regular-priced spa treatment (valid one per customer per day). Both promotions are valid through the end of December. Bring in the ad on page 51 to take advantage of this discount.

Location: 49 W. 33rd St. (bet. Broadway & 5th Ave.) New York, NY 10001 TEL: 212-695-9559 www.spaaura.com ______________________________________________ Kinokuniya Event Highlights in December Kinokuniya Bookstore This month starting on Dec. 5, learn the art of Japanese gift-wrapping during a wrapping workshop demonstrated by Kinokuniya’s stationery department staff member, Misa Washio. On Dec. 12, Chiba Machiko, chef and inventor of Cook Zen will demonstrate the cook Zen technique for creating authentic ‘Wagashi,’ traditional Japanese sweet pastries. Demonstration will be available in Japanese and English.

Location: 1073 Ave. of the Americas (bet. 40th & 41st Sts.) New York, NY 10018 TEL: 212-869-1700 www.kinokuniya.com ______________________________________________

EVENT / ENTERTAINMENT / LEISURE Lowered Prices Give You More Chances to Enjoy Japanese –Style Curry Curry-ya Japanese-style curry specialty restaurant, Curry-ya in the East Village, has lowered their prices. Beginning in November, their seven curry dishes are served at considerably reasonable prices. For example, Japanese Pork Cutlet Curry is now $12 (formerly $15), and Vegetable Curry is $7(formerly $11). Also, Japanese Classic Curry with Beef and Vegetables ($8) and Beef Dry Curry ($8), which were exclusively offered for lunch, are now available at dinnertime as well.

Location: 214 E. 10th St. (bet. 1st & 2nd Aves.)

New York, NY 10003 TEL: 212-995-2877 / www.nycurry-ya.com ______________________________________________

Prices range from $10 to $30. Use NJ Transit Bus #158 or 188, or the Mitsuwa Shuttle, which runs from Port Authority every hour on weekdays and every 30 minutes on weekends.

Location: 595 River Rd., Edgewater, NJ 07020 TEL: 201-941-9113 www.mitsuwa.com

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An Eastern Medicine Check Up For Your Body iDo Holistic Center ______________________________________________

Ido Holistic Center provides a check up and consultation service from the Eastern herbal medicine viewpoint. Also called “kampo”, Eastern herbal medicine is effective for physical and mental problems unique to females such as PMS, menopause, fibroid, sterility and is helpful for migraines, allergy and constipation as well. Until the end of December, they are offering a 30-minute check up and consultation session for $20 (reg. $80). Along with the check up, they will advise you on your diet-plan and make suggestions for lifestyle improvement. You may purchase the herbal medicine they suggest on-site.

Location: 9 E. 45th St., 8th Fl. (bet. 5th & Madison Aves.)

New York, NY 10017 TEL: 212-599-5300 www.herbjapan.com ______________________________________________ Gourmet Gift Fair Mitsuwa Marketplace Mitsuwa Marketplace now sets up an extensive gourmet gift corner at the storefront, providing a full array of gourmet gift boxes such as biscuits, cookies, chocolates, Japanese senbei (rice cracker), dora-yaki (red bean paste sandwich with Japanese pancakes), monaka (red bean paste sandwich with Japanese rice crepes), youkan (red bean jelly), etc. Items from famous confectionery brands like Morozoff, Juchheim, and Mary’s, will also be offered.

taking 5% off the already reduced price and free shipping fee (U.S. domestic only). Enter or mention coupon code “CHOPSTICKS” when you place an order through the website or call.

Location: 1330 St. James Ct., Palatine, IL 60067 TEL: 1-847-380-1468 www.junebees.com

Special Discount on Vegetable Collagen-Based Skincare Product Sets JuneBees, Inc. It’s known that vegetable collagen penetrates into human skin more easily and safely, in contrast to animal based collagen. Adore Herbal Collagen & Soap Set, is the powerhouse which maximizes the effect of vegetable collagen and persimmon polyphenol. The set is now available from JuneBees, Inc. at $270 (reg. $300). Until Jan. 31, they offer an extra discount for Chopsticks NY readers only;

50% Off Playgroup Trial For Chopsticks NY Readers NYC NDA (New York City Nihongo De Asobou) Japanese language children center, NYNDA, is offering Chopstick NY readers 50% off any trial group for the month of December. Playgroups (mixed age) trial is $10 (Reg. $20), Mommy & Me (moms & baby) trial is $5 (Reg. $10), and Hiragana Practice (5-7 years and must have previous knowledge of basic hiragana) trial is $10 (Reg. $20).

Call for scheduled play dates and specific details.

Location: 315 E.5th St. (bet. 1st & 2nd Aves.) #1H, New York, NY 10003 TEL: 646-334-7426 info@nycnda.com ______________________________________________

Celebrated Crafts from Wajima City ---Wajima-nuri Lacquer Ware in New York The Wajima Chamber of Commerce and Industry Wajima-nuri Ware, with its hundreds years of history, has been adored by Japanese people as the most luxurious, elegant and durable lacquer ware for practical use.

It is the regional specialty handed down in WajimaCity in Ishikawa prefecture. In November, the Wajima Chamber of Commerce and Industry brought the timehonored crafts to New York City, holding a three-day exhibition “Regional Resource: WAJIMA” in the Nippon Gallery. Numerous examples of Wajima-nuri ware were on display while they showcased the devotion of the craftsmen who achieved its decorative beauty and durability by repeating elaborate coatings with the highest quality of “urushi” lacquer. These expert craftsmen have inherited the great skill and techniques used from the people in Wajima City, which to this day, continue to

make beautiful Wajima-nuri.

Info: Ishikawa Pref. Office At JETRO NY 1221 Avenue of the Americas, 42nd Fl., New York, NY 10020 TEL: 212-997-0400 Ext.446

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EVENT / ENTERTAINMENT / LEISURE Enjoy Free Soba Noodle and O-zoni Soup From Year End to New Year Tori Shin The yakitori specialty restaurant, Torishin, is a popular destination on the Upper East Side where you can enjoy authentic yakitori chicken skewers as well as rare parts of the chicken. Following the Japanese traditional custom, they will offer complimentary soba noodles on New Years Eve and o-zoni soup (Japanese style clear soup with mochi rice cake) on the first two days of the New Year for those who dine in the restaurant. Appreciate Japanese culture along with Tori Shin’s delectable dishes.

Location: 1193 1st Ave. (bet. 64th & 65th Sts.) New York, NY 10065 TEL: 212-988-8408 ______________________________________________ Now Taking Reservations for Fresh Toshikoshi Soba Noodle Sobaya Soba noodle specialty restaurant, Sobaya, serves flavorful, hand-made soba. They will start taking reservations for their freshly made toshikoshi (year-crossing) soba noodle package on Dec. 1. One package comes with handmade soba noodles, soup, and relishes for two people, and it costs $20. You can pick up the soba package on Dec. 31st , and they accept cash only.

Location: 229 E. 9th St. (bet. 2nd & 3rd Aves.)

New York, NY 10003 TEL: 212 533 6966 www.sobaya-nyc.com ______________________________________________

50% Off Kalbi Meat Yakiniku Izakaya Riki

Japanese style barbecue house, Yakiniku Izakaya Riki, is now serving high quality beef at huge discount prices.

Wagyu Kalbi is now $9 (Reg. $18) and Regular Kalbi is $5.50. (Reg. $11) It’s a good chance to surround a grill with your friends and family and enjoy sizzling barbecue.

They are open until 4am from Monday to Saturday, and they recently started service on Sundays as well.

Location: 250 E. 52nd St. (bet. 2nd & 3rd Aves.)

New York, NY 10022 TEL: 212-826-4255 ______________________________________________ Double Mileage Campaign ANA Sales Americas ANA is currently holding a double mileage campaign that is applied to new and current ANA Mileage Club (AMC) members. Those who are not AMC members must join the club first. To redeem the bonus, register for campaign participation, purchase a premium economy ticket

or higher classes for Japan Flight, and board it during the campaign period, which will end Feb. 14. For more details, visit http://www.ana.co.jp. www.anavacations.com TEL: 1-800-258-8686 ca@anahallousa.com ______________________________________________ Togei Kyoshitsu Annual Winter Pottery Sale NY Togei Kyoshitsu From Dec. 4 to 24, NY Togei Kyoshitsu will hold the annual winter pottery exhibition and sale. Dishware, artworks, vases—all sorts of ceramics created by Togei Kyoshitsu students and independent artists will be on display, and the artworks are all on sale from $1 to $200. Come by and enjoy the beauty of their hand-made ceramics, and obtain them if you find something you like.

Opening reception will be held on Dec. 4 from 6pm until 8:30pm.

Location: 5 W. 30th St. (bet. 5th Ave. & Broadway) 3rd Fl. New York, NY 10001 TEL: 212-268-1711 / www.nytogei.com ______________________________________________ Free Yoga and Ikebana Class Lotus Books and Gifts

Delicacies from Tottori Prefecture Brought to New York Japan Local Government Center, Tottori Pref.

Tottori Prefecture is filled with the most treasured and sought out ingredients in the world. From the end of October to November, Tottori Prefecture brought their local delicacies such as Tofu Donuts, Tottori-brewed shochu, and sake to New York and hosted tasting events.

One of the events was the private event held at the Consul General of Japan residence, master chefs from Tottori demonstrated Japanese cooking techniques and knife skills and master chefs from NYC prepared dishes with the imported ingredients, putting a Western spin on Japanese classics. Authentic crafts were also on display, including Inshu Washi (hand-molded paper) and Daisen Yuzen accessories. On the weekend, the event moved to Mitsuwa Marketplace in NJ and allowed the public to enjoy Tottori delicacies.

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Info: Japan Local Government Center, Tottori Pref. Representative 3 Park Ave., 20th Fl., New York, NY 10016 TEL: 212-246-5542

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Specializing in Eastern spirituality, Buddhist philosophy and wellness, newly opened Lotus Books and Gifts, sells books and merchandise as well as provides space for classes. To celebrate the grand opening, they offer a free trial class for experiencing their Yoga class (Reg. $15 per class) and Ikebana flower arrangement class (Reg. $20 per class plus $15 for materials) for Chopsticks NY readers only. Call or email the store for a detailed class schedule and how to register for the class. Bring the ad on page 43 to enjoy free classes.

Location: 151 E. 57th St, 3rd Fl. (bet. 3rd & Lexington Aves.)

New York, NY 10022 TEL: 917-880-3036 / shinyeeny@yahoo.com ______________________________________________

EVENT / ENTERTAINMENT / LEISURE Introducing Ready-Made Curry Kikkoman

Attention all curry lovers! Kikkoman is introducing readyto-eat Japanese curry, which comes in their “Ginza Classic CURRY SAUCE” packed with chunks of meat and vegetables in a sealed can. Simply empty contents into a saucepan, heat up and in a couple of minutes you’re ready to serve it over steamed rice, ramen, or spaghetti. Flavors are available in pork, beef, and chicken. Ginza Classic CURRY SAUCE is in major Asian grocery stores.

Info: www.kikkomanusa.com ______________________________________________ 20% Off All Meals in December Daimatsu

Japanese restaurant, which has resided in West Field for over 20 years, Daimatsu, is locals’ regular dining destination. They are now offering 20% discount on both lunch and dinner. The campaign is redeemable daily except on

Fridays and valid through the end of December. Mention Chopsticks NY magazine or bring in the coupon on page 20 to receive this offer.

Location: 860 Mountain Ave., Mountainside, NJ 07092 TEL: 908-233-7888 www.daimatsusushibar.com ______________________________________________ Special Dinner Course for Christmas & New Year’s Eve Sobakoh For celebrating the holiday season, Sobakoh, Soba noodle specialty restaurant in the East Village, will serve special soba dinner courses. The Christmas dinner course for $28 includes Tuna Carpaccio, Sea-Urchin Chawanmushi, assortment of Tempura, your choice of green-tea soba or regular soba, and will be served on Dec. 24 and 25 until 10pm. They currently take reservations for this course. On New Year’s Eve, a $30 Toshikoshi (Year-Crossing) soba set menu following Japanese tradition will be served for both lunch and dinner. The set consists of hot or cold Toshikoshi soba, 5 kinds of osechi dishes (Japanese traditional New Year dishes), and assortment of tempura.

Location: 309 E. 5th St. (bet. 1st & 2nd Aves.)

New York, NY 10003 TEL: 212-254-2244 www.compasscompass.com/sobakoh ______________________________________________ Gift Sale –Up to 30% Off Hair Care Products Salon Vijin Negative-ion concept beauty salon, Salon Vijin, is currently holding a gift sale campaign. All items form CREATE ION brand negative ion beauty supplies are now 30% off, and MILBON brand hair care products are discounted from 10 to 20%. For example, ION hair dryer is reduced to $84 (Reg. $120) and ION brush is available at $24.50 (Reg. $35). If you buy one MILBON product, you’ll get 10% off, but if you get more than two items, the discount rate goes up to 20%. The campaign lasts until the end

of December. In addition, until the end of January, new customers who purchase any negative ion beauty supply or hair care item will receive a 20% off gift certificate valid for haircut, perm and coloring services on your next visit. Salon Vijin continues to provide CERA Negative Ion Shower Head at 10% off.

Location: 10 Rockefeller Plaza, Concourse Level (entrance at 35 W. 48th St.), New York, NY 10020 TEL: 212-664-0664 www.salonvijin.com http://usn-tv.blogspot.com

______________________________________________ New Treatment that Helps Penetrate Color Into Your Hair While Protecting It Tomoko Shima Salon Tomoko Shima Salon is introducing a new hair treatment service, “Inphenom.” It is used after the coloring process, and the components in this treatment product helps color penetrate into your hair and keep the color longer. The protein in the product restores your hair from inside and outside. If you are concerned about the damage after coloring or if you have thin, dry hair, it is the perfect solution.

For Chopsticks NY readers who try the Inphenom treatment, the salon gives free Ceramide Pack for home care.

Location: 171 E. 92nd St. (bet. 3rd & Lex. Aves.)

New York, NY 10128 TEL: 212-722-8828 ______________________________________________

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EVENT / ENTERTAINMENT / LEISURE

ENTERTAINMENT

*

©Akira Shibata

MUSIC

Review of Shonen Knife’s

By Victoria Goldenberg Super Group Super Group is an appropriate name for Shonen Knife’s 14th album, available in the U.S. from Good Charamel Records. Though the legendary band has been performing their mix of heavy punk, cute melodies and whimsical lyrics since 1981, they’re still among the most vital and passionate bands in Japanese rock. The trio clearly enjoys making music, and their enthusiasm is infectious on Super Group. ‘We just like to rock,” singer-guitarist and Shonen Knife founder Naoko Yamano explains.

Super Group has a variety of songs including metal, pop and country influences. The lyrics are all in English because Yamano considers English “the language of rock music.” Drummer Etsuko Nakanishi provides

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powerful rhythms to back Yamano’s melodic singing and guitar work. New bassist Ritsuko Taneda brings a fresh voice with energetic bass lines and vocals, making this album sound unique in Shonen Knife’s discography. “I’m very happy because she can sing,” Yamano says. “She can help make a good show.” But the band still sticks to the brand of lighthearted punk that’s worked for them over the years. “BBQ Party” revisits a favorite theme—food—with Yamano inviting the listeners to a barbecue and reassuring them, “Don’t worry about your diet.” By the end of the song, the music becomes more frantic and Yamano screams repeatedly, “Pig out!”

Other highlights include the spacey atmosphere

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of “Time Warp” and the laid-back, country vibe of “Deer Biscuits.” The American version of Super Group includes a bonus track, “Evil Birds,” a dark-sounding tune about noisy birds on a balcony. A cover of Paul McCartney and Wings’ “Jet” rounds out the album.

Super Group came out on August 25 and is a good introduction for new Shonen Knife fans. It can be purchased from iTunes, Good Charamel Records’ Web site and more places. For more information, visit www.goodcharamel.com.

Victoria Goldenberg is a freelance journalist. Her work has appeared in purple SKY, Matters Magazine, The Daily Targum and more.