Chopsticks NY #51 July 2011

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July 2011 vol. 051

FREE

Leave Room for

Japanese Sweets and Snacks Special Interview

Ken Goto (Chocolate Guru) www.chopsticksny.com

[July 2011, Vol. 051]

CONTENTS

President / Publisher

Hitoshi Onishi

Director

Tomoko Omori

Editor-in-Chief

Noriko Komura

Assistant Editor

Daniel Klein

Writers

Ruth Berdah-Canet, Victoria Goldenberg, Katie Kiefner, Maya Robinson, Misako Sassa, Kia Samaniego, Stacy Smith, Kate Williamson

Proofreader

Susan P. Spain

Art Director

Etsuko Hattori

Sales Representative

Yu Iwasaki, Akiko Murakami

Administrative Assistant Janiel Corona Executive Producer

Tetsuji Shintani

Cover

Audrey G. Bagley www.audreyscribblz.com

The theme of the cover of this month’s issue is “Japanese Sweets & Snacks.” To find out more about it, check out the featured articles from page 8.

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 ©2011 by Trend Pot NY, LLC All rights reserved. Reproduction without permission is strictly prohibited. Trend Pot NY, LLC 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 K en Goto Ken Goto, co-owner of Jacques Torres Chocolate and former rock climbing enthusiast chatted with Chopsticks NY about how he became a NY chocolate pioneer and his never-ending passion for flavors.

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What’s New? BEAUTY

Shape Up With Lymph Drainage Massage

DRINK

Dassai Sake Certified as Orthodox-Kosher

PRODUCT

A Playful Take on the Traditional Bento Box

BOOK

An Alcohol Lover’s Paradise

FeatureS

©JNTO

Leave Room for Japanese Sweets and Snacks 8

Japanese Sweets & Snacks The world of okashi (Japanese sweets and snacks) is more profound and complex than it may seem. Here we map out what okashi really is and introduce the latest okashi trends.

10 Sweets & Snacks You Should Try This Summer

From traditional to contemporary, here we pick seasonal sweets, new introductions to the market, and best-selling snacks, which you should try this summer.

14 Focus Wagashi: The Art Of Seasonal Expression and Hospitality 56 Travel Eat Until You Drop in Osaka FOOD / DRINK / GROCERY 16 Japanese Restaurant Review 19 Japanese Restaurant Guide 29 Asian Restaurant Guide 30 Asian Restaurant Review 34 Japanese Recipe 38 Sake Column

42 Grocery & Sake Guide LIFESTYLE 45 School Guide 46 Sensei Interview 47 Manga & Anime Report 48 Product Review

49 51 52 55

Shop Guide Beauty Interview Beauty Guide Health Guide

62 62 62 64 68

Performance Lecture / Forum / Film / Festival Event Happenings Entertainment: Music

EVENT / ENTERTAINMENT / LEISURE 62 Exhibition

CHOPSTICKS NY | vol. 051 | July 2011 | www.chopsticksny.com

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PEOPLE

“WE DON’T JUST SELL CHOCOLATE; WE SELL HAPPINESS AND SMILES!“ KEN GOTO Jacques Torres Chocolate is iconic in New York today, but when Ken Goto and his partner

Jacques opened the chocolate house in

D.U.M.B.O., there were a lot of risks. On a sun-

ny day in Brooklyn, the Japan-born chocolate guru and former rock climbing enthusiast took

time out of his busy day and told us about how he became a NY chocolate pioneer and his never-ending passion for flavors.

KEN GOTO Born in Tokyo, Japan, Ken Goto came to America for the first time as a high school exchange student in Philadelphia over 30 years ago. He fell in love with rock climbing and moved to Colorado. After a few years, he discovered that he wanted to pursue his passion: cooking. Upon enrolling in culinary school in Rhode Island, an administrative mistake sent him to the pastry course instead of the cooking course. He loved pastry making and went on to pursue it as a profession. He met Jacques Torres at Le Cirque restaurant while working as a pastry chef, and eventually they opened Jacques Torres Chocolate together in 2000.

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Tell us about your background. How did you become interested in cooking?

When I was a kid, I used to love to cook and do things with my hands. I used to experiment. I made my first omelet when I was seven years old. I put sugar in it.

I loved the sweet omelet and that’s when I started to get into cooking and making things by hand out of my own curiosity. My mom influenced me as well because I used to always watch her cook.

Now you have become a chocolate guru in the U.S. How did you get into making sweets?

I came to the U.S. as a high school exchange student in Philadelphia and I really fell in love with American culture. During that time, I became interested in rock climbing, so I went to Colorado for college. I spent four years basically rock climbing and I didn’t even finish my college degree. But I realized that the rock climbing was not the career that I wanted to pursue.

My second passion (after rock climbing) was cooking, so I decided to enroll in cooking school in Providence, Rhode Island. By some administrative mistake, I was accidentally placed into the pastry program. The first class was bread-making. I ended up enjoying it and sticking with the pastry program. That’s how I got into pastry and bread-making. I still love to make breads and pastries.

How did you choose chocolate as your spe-

PEOPLE cialty?

Well, girls love chocolate right? [laugh] But seriously, chocolate is very interesting because it can be a liquid, a solid, have a variety of scents, and the flavor can be sweet, unsweetened, etc. It is very tangible.

I worked at Le Cirque with Jacques Torres for nine years. Restaurant life was tough. We worked long hours until late at night. So Jacques and I decided to open a business together. At the time, there weren’t many specialty chocolate stores around. It was a risk for us since we didn’t know if Americans would go for a chocolate shop like this or not. That’s how we opened this store.

Tell us about your role at Jacques Torres Chocolate.

We are business partners and most of the time, he is at the Hudson Street store. We started here in Brooklyn and then production became too difficult in just this one space. So we took part of the production and moved it to Hudson Street where they make chocolate from beans and they make chocolate bars, bunnies for Easter and coated almonds. Here in Brooklyn, we do bon bons and ice cream. I am in charge of manufacturing and the entire Brooklyn operation, including oversight of the stores, ordering, etc.

What’s special about Jacques Torres products?

We are an artisanal chocolate maker and use topof-the-line equipment, but many things are done by hand. The ingredients used are the best ingredients available. All of the people who work here are here because they love chocolate. There is lots of love and care involved in producing our products. That “honesty” really makes a difference in the final product.

Lots of [regular chocolate] products contain preservatives and additives that people don’t notice anymore.

But then you taste our chocolate, and you notice that it tastes different because it doesn’t contain those chemicals.

On your website, you say that “each product is a celebration of chocolate.” What does that mean?

We are a chocolate company and that’s what we sell.

But chocolate can be varied by adding some flavor to it such as passion fruit ganache. The chocolate is the “main character” and the rest is basically helping chocolate taste like chocolate.

How do you come up with new ideas for new

products?

It’s very difficult, but it’s part of my position to develop new products and flavors. So I am always thinking about new ideas. But maybe 1 out of 20 ideas will actually make it into the store. To come up with a new product is very difficult; it’s very demanding. Looking at what other people do gives me some ideas; I try to go to different stores.

Speaking of your ice cream shop, what are the signature flavors?

I would say everything. But my personal favorite is a combination of raspberry sorbet and chocolate sorbet.

The ice cream cookie sandwich is also very popular, here.

Do you think you will start introducing Japanese flavors such as goma [sesame], maccha [green tea], or yuzu [citrus] into your ice cream?

I would like to. Every once in a while, we make seasonal flavors such as strawberries with balsamic and basil. We are working on a special flavor for Father’s Day using dark beer. I would like to try using sansho [Japanese pepper] in ice cream. Even if nobody likes it, we are always trying to come up with something different to let people know that we are doing something new.

What do you think are the most rewarding parts and biggest challenges of your job?

Everybody comes to our store to be happy. People come to us to spend their money because they want to be happy. I tell our employees all of the time that we are not just selling chocolate, but we are selling happiness and a smile! The biggest challenge is balancing my work life and private life. Running the business is not easy. You have to think about keeping the employees happy as well as trying to make craftsmen out of them. Sometimes we have to be hard on the employees, and that’s not easy for me. I don’t like pushing people. But it’s part of my job.

In this issue of Chopsticks NY, we feature Japanese sweets. What kinds of Japanese sweets do you like?

All of them. [laugh] I love “anko” (Japanese sweet red bean paste), and when I was a kid, I used to love “gokabo.” It is like a long tubular rice puff with soybean flour on the outside. I enjoyed as many of the “dagashi” (cheap sweets) I could buy.

There are many Americans interested in traveling to Japan. What places would you recommend they visit?

My parents live in Mitaka City near Tokyo. I love to take long walks in Inogashira Park or go to the Ghibli Museum (http://www.ghibli-museum.jp/en/) with Hayao Miyazaki’s anime productions. It’s a great place for both kids and adults. I would also recommend visiting “depa-chika,” the food sections located in the basement of department stores. I also love to go and see the farmer’s markets.

What message would you like to send to Chopsticks NY readers?

I am a Japanese man who decided to practice a profession that is deeply rooted in the western culture here in the U.S. I believe the U.S. is a great country because even people like me, can be accepted. If you are a blond-haired American in Japan, I think it would be very difficult to be accepted as a sushi chef. I really appreciate that in this culture, people can be accepted for who they are.

--------- Interview by Kia Samaniego

Ice cream season is here! Jacques Torres Ice Cream offers a variety of flavors, not limited to chocolate families, using high-quality ingredients. [top] Their Ice Cream Sandwiches with chocolate chip cookies will absolutely make you smile after one big bite. [bottom] Jacques Torres Chocolate 66 Water St., Brooklyn, NY 11201 TEL: 718-875-1269 Jacques Torres Ice Cream 62 Water St., Brooklyn, NY 11201 TEL: 718-875-9772 www.mrchocolate.com

CHOPSTICKS NY | vol. 051 | July 2011 | www.chopsticksny.com

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WHAT’S NEW?

Beauty

Shape Up With Lymph Drainage Massage

I

f someone mentioned there was a spa treatment that can not only eliminate stiff muscles and bloating, but also build a stronger immune system, sculpt the body into a beautiful shape, and even take away cellulite, you would most likely think it’s too good to be true. But the newly opened Hana Day Spa in midtown Manhatttan is offering just that, with a treatment called lymph drainage massage.

a self-healing body. Having a well circulating lymphatic system means the body doesn’t easily accumulate fat, and it has a good immune system. As it turns out, the lymphatic system is a crucial component to maintaining one’s health and beauty.

The lymph drainage massage offered in Hana Day Spa is a special technique conceived by Ms. Kanako Ishimura, a veteran masseuse with 30 years experience, and was derived from taking the best of both western and eastern massage methods. According to Ms. Ishimura, the lymphatic system spreads throughout the body just like the circulatory system, and it allows excess fat and toxins to be drained out of the body. The idea behind lymph drainage massage is to loosen up that accumulated fat and toxins by massage and to revamp the lymphatic activity to build

The lymphatic drainage massage feels more like a very hard body rub. “You might feel that the massage is painful if you have accumulated fat, but the more you take the massage, the more fat you drain so it hurts less and less,” explains Ms. Ishimura. According to her, she can sculpt the body into the shape that is ideal for that person, almost like handling clay.” Seeing is believing. Ms. Ishimura’s magic touch will make you feel like a brand new person.

Info: Hana Day Spa 208 E. 60th St., (bet. 2nd & 3rd Aves.), 2nd Fl., New York, NY 10022 TEL: 212-644-4987 / www.hanadayspa-ny.com

Drink

Dassai Sake Certified as Orthodox-Kosher

A

mericans are now familiar enough with Japanese sake that it has become a household name, but recently a sake recognized as being kosher has appeared on the scene. It is the Dassai series produced at Asahi Brewery, known for making only junmai daiginjo class sakes.

The path to receiving kosher certification is certainly not a simple one, and it actually took about a year. There are over 250 evaluation categories such as yeast, enzymes, lactic acid, machines and manufacturing processes, and even a rabbi paid visits to places like the wholesalers who provide the brewery with raw materials to check the validity. “I was told that the big factor for this certification is that we are a brewery that employs only traditional manufacturing methods and does not add extra alcohol to our junmai sake. I am reassured that sake made with sincere heart and by traditional methods has power to overcome religious barriers and to appeal globally,” says Mr. Hiroshi Sakurai, president of Asahi Shuzo at the unveiling party at Deli Kasbah.

Chabad Japan, the organization that carried out this authorization, began the process of certifying sake five years ago, and it is the first time that all

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CHOPSTICKS NY

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of the sakes made at a single brewery have received this certification. “Japanese sake is not something made in consideration of Jewish teachings, and this is why the achieving of this certification is such a significant feat,” Mr. Sakurai reveals his pleasure. At the unveiling party, many guests exclaimed and made comments, “I’m so happy that a sake this delicious is kosher!”

This fall, a KJ mark indicating kosher certification will be found on the labels of Dassai brands distributed here in the States such as Dassai 23, Dassai 39, Dassai 50, and Dassai 50 Nigori.

Info: Asahi Shuzo 2167-4, Osogoe, Shuto, Iwakuni, Yamaguchi-ken, JAPAN TEL: 0827-86-0120 / www.asahishuzo.ne.jp Distributed by NY Mutual Trading Co., Ltd. TEL: 201-933-9555 / www.nymtc.com

WHAT’S NEW?

Product

A Playful Take on the Traditional Bento Box

W

omen often struggle to find beautifully crafted cosmetic cases in which to store their favorite compacts and lipsticks. Thankfully, that problem has been solved with the creation of the Bleecker Street Bento Box from renowned makeup artist François Nars. While Japanese people are most familiar with the bento as a compartmentalized lunch box, Mr. Nars has cleverly re-purposed its utility for his devoted beauty-loving clientele and sells the limited-edition item exclusively at his new flagship store in the West Village.

Conceived by one of the industry’s most creative minds, it goes without saying that this is no ordinary showpiece. Inspired by his love of the Kabuki theater and its characteristic stage makeup, Mr. Nars designed two Kabuki cups to fit perfectly inside. Each contains a unique, highly-pigmented lipstick formula, which can be blended for desired coverage. For precise color application, a companion Kabuki lip brush is included. It is handmade and elegantly wrapped in the native Wisteria flower to preserve its traditional character.

Of particular fascination are the two shades of lipstick, inspired by the makeup

of Kabuki theater known as Kumadori. As colors are meant to symbolize aspects of an actor’s character, shades of red are said to represent passion and pink, youthfulness. In homage, Mr. Nars named the crimson shade Maiko, meaning ‘dancing girl,’ a word used to refer to apprentice geishas.

He named the bright pink shade Sakura, meaning ‘cherry blossom,’ the symbolic spring tree pervasive in Japanese culture.

Because there are extra compartments in the lacquered black wooden box, you may wish to consider filling them with other Japanese-inspired products from NARS, such as the entire range of Kabuki Artisan brushes, all made with black goat hair—perfect for blending, contouring and highlighting!

Info: NARS 413 Bleecker St., New York, NY 10014 TEL: 646-459-2323 / www.narscosmetics.com

Book

An Alcohol Lover’s Paradise

I

t’s a question that has been endlessly pondered: What is the best place for drinking in the world? If you love wine than the answer is perhaps France or Italy, if you prefer beer maybe Germany or England, and if you like whiskey you are better off in Scotland or Kentucky. However, if you like trying a wide variety of different alcohols, the best place for drinking is—according to author Chris Bunting—Japan!

The great variety of Japanese alcohol can be intimidating to the uninitiated and Bunting’s new book from Tuttle Publishing, Drinking Japan: A Guide to Japan’s Best Drinks and Drinking Establishments, is an indispensable resource. Bunting parses the many varieties of Japan’s indigenous drinks including sake as well as shochu. Bunting also devotes entire chapters to Japan’s booming industries of western alcohols including whisky, wine and beer.

Bunting demystifies Japan’s baffling array of drinking establishments from izakaya (Japanese gastro-pubs), sakaba (Japanese bars highlighting alcohol) and tachinomiya (standing bar) to western style bars and pubs. Not limited

to just Tokyo, he reviews drinking establishments, breweries and distilleries in many cities and prefectures from Hokkaido to Okinawa. He also provides a fascinating overview of Japan’s rich history of alcohol and explains some of the more important drinking customs and cultural norms.

The guidebook in English dedicated to Japan’s alcohol and drinking establishDrinking Japan: A Guide to Japan’s Best Drinks and Drinking Establishments ments, Drinking Japan is a must-read

By Chris Bunting for alcohol lovers everywhere. Whether www.tuttlepublishing.com you are new to Japanese alcohol or a seasoned veteran, you will find a trove of information that will increase your appreciation and understanding of Japanese alcohol, allowing you to make the most out of a trip to Japan, or simply enjoy Japanese drinks at home.

CHOPSTICKS NY | vol. 051 | July 2011 | www.chopsticksny.com

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L e av e R o o m f o r Ja pa n e s e

Sw e e t s a n d S n ac k s Feature story - part 1

Japanese Sweets & Snacks

The world of okashi (Japanese sweets and snacks) is more profound and complex more than it may seem. Japan has native sweets and snacks while people there have developed new styles and flavors as they introduce western culture. The traditions of okashi and its development as well as the latest trends are discussed here.

Feature story - part 2

Sweets & Snacks You Should Try This Summer

From traditional to contemporary, here we pick seasonal sweets, new introductions to the market, and bestselling snacks, which you should try this summer.

Focus Wagashi: The Art Of Seasonal Expression and Hospitality

CHOPSTICKS NY | vol. 051 | July 2011 | www.chopsticksny.com

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FEATURE

Japanese Sweets & Snacks Okashi (Japanese sweets and snacks) might not be as popular as sushi and ramen in the U.S. yet, but they are becoming an integral part of the Western sweets and dessert scene. Matcha (powdered green tea) flavored drinks are very popular in cafés, and yuzu (Japanese citrus) flavored desserts are getting attention. Here, we introduce Japanese sweets and snacks as well as the latest okashi trends in Japan.

Traditional Sweets vs.

Contemporary Sweets

example––that mix both traditional and contemporary styles.

The Staple Traditional Snack: Rice Crackers

Traditional Japanese sweets are called wagashi, and the term is reserved for high-grade, elaborate confections, while okashi is used in a more general way to refer to both traditional and contemporary sweets and snacks. Traditional and contemporary sweets are different in their ingredients and cooking methods. Wagashi’s ingredients are mainly rice, beans, kanten (agar-agar), kuzu (the root of the kudzu plant), potatoes, sugar, and fruit, and these ingredients are steamed, boiled, kneaded, and dried. Contemporary sweets, however, tend to use wheat flour, eggs, cream, and chocolate in addition to sugar, and baking and frying are the main cooking methods. Of course, there are some sweets–– dorayaki (a pancake sandwich with red bean paste filling), taiyaki (a fish-shaped, baked cake with red bean paste inside), chocolate daifuku (a mochi rice cake with chocolate cream filling), and cream mitsumame (kanten and syrup with ice cream), for

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CHOPSTICKS NY

Rice is Japan’s staple food, and it’s well known that people eat it steamed and as mochi (glutinous rice cakes) and also drink it as sake. But they also enjoy rice in traditional snacks such as arare, okaki, and senbei, all of which are either baked or fried and seasoned with soy sauce or salt. There are unlimited shapes, sizes, and flavors. Some well-known rice crackers are kaki no tane, yokozuna, and kabuki age.

Establishing Modern Japanese Snacks Pocky, Kappa Ebisen, Karl, Giant Corn, Baby Star Ramen—many Japanese snacks that are popular today were actually introduced more than 40

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years ago, during Japan’s period of rapid economic growth (1950 to the early 70s). All of these snacks are easy to carry, reasonably priced, and not too filling so they can be enjoyed between meals anytime, anywhere. As these types of snacks became popular, homemade sweets and snacks started to seem outdated.

Modern sweets and snacks became more and more varied, incorporating new ideas such as mixing non-Japanese spices (from Southeast Asia and Mexico, for example) and using elaborate cooking techniques. Introducing seasonal flavors for a limited time only is a frequent method of spurring sales these days. (Strawberry in spring and chestnut in autumn are common seasonal flavors.) Limited editions sell really well in Japan, so special sweets are produced for Christmas, Valentine’s Day, and Hinamatsuri (Girls’ Day), and confectioners also offer regional specials that feature local produce, such as Yubari melons and Yamagata cherries.

FEATURE

Four Key Concepts of the Recent Okashi Trend

Nama o hi

S Nama Nama means “fresh” or “raw,” and when it’s applied to okashi, it implies something that has a meltingly soft texture. Also, the term nama is often used to refer to freshly made sweets that cannot be preserved for more than a day. The nama-caramel was a huge hit a few years ago.

r vo

a

Fl

Shio (Salt) Flavor A salty sweet sounds like an oxymoron, but it basically means that a touch of salt has been added to give a kick to the confection. Gari-shio (photo) looks like a standard Pocky, but it has an amusing combination of salt and chocolate as well as the grainy texture of actual salt.

Bla

ck

Sw

or Matcha Flav eet

s

Black Sweets During the past few years, blackcolored sweets have become mainstream. Using black sesame, charcoal, dark chocolate, and brown sugar, black sweets are widely available in Japan. These black karinto (fried dough cookies, see photo) are coated in bamboo charcoal.

Matcha Flavor Matcha (powdered green tea)-flavored sweets were introduced a long time ago, but the variety of options has continued to expand. Matcha is used in both traditional Japanese sweets, like karinto, but also in nonJapanese treats, such as marshmallows and chocolate.

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FEATURE

Sweets & Snacks You Should Try This Summer

Here are some desserts and snacks available in the U.S. Some of them are offered only in the summer, so make sure to go out and get it now.

Anmitsu

Mango Ice Shower

Anmitsu is a cool dessert in Japan with kanten (jelly made from agaragar), anko (sweet red bean paste) and syrup.

This version by Kai Sweets features kanten (agar-agar) and anko with kuromitsu (brown sugar syrup). Assorted toppings include seasonal fruits, bits of gyuhi (moist sweets made from rice flour), shiratama (rice flour dumplings), matcha green tea ice cream, and sesame cookies. Served in a deep glass, this anmitsu is created for literally digging into the assorted flavors.

Kaki-gori (shaved ice) is one of the most desired desserts during the summer in Japan. Simple ones like shaved ice with syrup can be made at home, but more complicated and intriguing versions with many toppings are mostly enjoyed at cafÊs, restaurants and vendors. Beard Papa’s Mango Ice Shower is an absolutely artisanal dessert. It has natural sauce poured over shaved ice and topped with juicy mango chunks. The balance of sweetness, sourness and its fruity aroma are wonderful, and the silky-smooth texture of the mango complements the crisp shaved ice.

Kai Sweets at Mitsuwa Marketplace 595 River Rd., Edgewater, NJ 07020 TEL: 201-840-4050

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Beard Papa 2167 Broadway New York, NY 10024 TEL: 212-799-3770 www.muginohointl.com

FEATURE Chocolate Roll Cake “Nama” or fresh is one of the recent trends in Japan’s confectionary industry. Highlighting fresh chocolate cream, this roll cake is a new addition to Dainobu, Japanese grocery in midtown, Manhattan. Served chilled, fresh chocolate cream of the Chocolate Roll Cake is melting in your mouth just like ice cream. The airy chocolate sponge cake is so soft and perfectly complements the delicate cream.

Dainobu 129 E. 47th St., New York, NY 10017 TEL: 212-755-7380

Kuzukiri With shiny, clear noodle-like jelly, kuzukiri makes you feel refreshed even before you taste it. Made from the root of the kuzu plant, the amazingly silky smooth texture on your tongue stimulates your appetite, especially during the steamy hot weather.

Minamoto Kitchoan’s version is served with kuromitsu (brown sugar syrup) for a bittersweet kick and comes in a bamboo shaped container that also enhanced the cool mood.

Minamoto Kitchoan 608 Fifth Ave., New York, NY 10020 TEL: 212-489-3747 www.kitchoan.com

Mochi Ice Cream Mochi ice cream was introduced to the market for the purpose of increasing ice cream sales in Japan during the winter. But now it has spread worldwide and is enjoyed as a mainstream dessert all year round. Maeda-en’s mochi ice cream series is especially known for its smooth texture and soft mochi. It comes in the flavors of green tea, red bean, mango, lychee, vanilla, strawberry and chocolate.

Maeda-en www.maeda-en.com

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FEATURE Potato Chips Nori-shio Flavor Calbee’s potato chips are the most popular Japanese snack among both Japanese and non-Japanese alike. Especially, the nori-shio (dried seaweed and salt) flavor is undeniably the best selling flavor. Thin, crispy and delicate, this potato chips is a work of art although it’s considered a cheap, everyday snack.

Decorate “Cream Collon” at Home!

Calbee www.calbee.co.jp/english/

Decotte Collon Otsumami Nori Nori (dried seaweed) might not be a familiar ingredient in western culture, especially in snack form.

The esteemed Japanese nori specialty brand, Yamamoto Noriten, is now introducing innovative, strip type nori snacks to the U.S. Since they’re made of seaweed, they have an abundance of mineral and fiber with almost no calories. It’s an ideal snack for those who are health conscious.

There are various flavors, goma (sesame), genmai (brown rice), and ebi-chirimenjako (shrimp and sardine), and more.

Yamamoto Noriten www.yamamoto-noriten.co.jp/english/

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The tiny, cannoli look-alike Cream Collon is one of the most popular snacks in Japan, and the tube made of crispy pastry and filled with airy cream is really delicate in your mouth.

Strapya, a company offering fun-filled accessories and gadgets, introduces Decotte Collon, a kit for decorating Cream Collon at home. The kit comes with various plastic molds to make decoration parts, and trays and rotating tables to help you work on miniature materials easily. Now you can make a Cream Collon layer cake, Cream Collon house, and more.

Strapya www.strapya-world.com

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FEATURE

FOCUS

*

food/cul tu r e

Wagashi: The Art Of Seasonal Expression and Hospitalit y

Growing up in Japan, one of my favorite things to do on my way back from school was to go into the neighborhood wagashi (traditional Japanese sweets) store and admire all the beautiful treats that lined the counters with so many colors and shapes.

When we had them at home, I often sat staring at my sweet before savoring it, wondering how on earth these edible gems were made. Who would have thought, years later in New York, I’d actually get a chance to meet a wagashi expert, Ms. Tomoko Yagi, who would humor my curiosity.

Ms. Yagi is a food consultant/instructor specializing in sweets whose creations are available at Soba-ya (www.sobaya-nyc.com) and Sakagura (www.sakagura.com). To explain the essence of wagashi, she brought up chanoyu, the Japanese tea ceremony. According to Ms. Yagi: “Wagashi are central to the Japanese tea ceremony, and the tea ceremony encapsulates what Japanese culture is all about. For example, expressing seasonality is an important feature of wagashi. Also, wagashi are supposed to please all five senses.” This explains why I was so charmed by the beautiful wagashi in my childhood and why my memories of wagashi are related to certain moments of the year.

If you enjoy wagashi at a tea ceremony, you will have a wonderful experience, but when you are serving wagashi as part of a tea ceremony, it gets very tricky: You have to express seasonality in your wagashi, but you should do that in a very subtle way, meaning your sense of seasonality should not be obvious. Suppose you are the host of a tea ceremony and assigned the theme of Christmas. Red and green holly-shaped sweets would not be welcomed because they express the theme too directly.

The wagashi you serve should be something hinting at the theme, arousing guests’ five senses, and leaving room for them to imagine the seasonality. “The wagashi maker’s job is not only to make beautiful and tasty sweets but also to make the guests think about what the treat is expressing,” Ms. Yagi explained. This is unique to wagashi, especially when

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we compare it to Western sweets.

Wagashi are very healthful, as they use ingredients like beans, rice, potatoes, and seaweed. Unlike most Western sweets, wagashi rarely use animalbased ingredients, so they are usually vegan friendly.

There are several common types of wagashi, such as nerikiri (moist sweets made of white beans, rice flour, and sugar), higashi (dry sweets made of sugar and flour), yokan (jellied desserts made with agar-agar), and gyuhi (moist or somewhat-moist sweets made of rice flour and sugar). Although it looks simple, the act of making wagashi is not an easy task, according to Ms. Yagi. “Just a slight difference in the moisture balance can change the entire texture of the anko (sweet bean paste) or gyuhi. It’s also really labor intensive.” Since I am neither meticulous nor strong, I thought it would be it hopeless to make wagashi by myself. But she introduced me to a type of wagashi that even I can replicate: anmitsu.

Anmitsu is a summery dessert that features jelly-like kanten and is served with fruit, red bean paste, syrup, and sometimes shiratama (rice-flour dumplings) and ice cream. First, make the kanten by bringing water, agar-agar powder,* and a little sugar to a boil. When the powder dissolves, pour the mixture into a container to cool. Once it has cooled and solidified, you can cut it into bite-sized pieces.

To make the syrup, mix water with light brown sugar and a little white sugar and bring it to a boil. Once the consistency becomes syrupy, let it cool. Pour the syrup over the kanten and garnish with some fruit. If you like, you can add store-bought red bean paste or ice cream. Anmitsu is not the type of wagashi served in a tea ceremony, but it is still reminiscent of summer and helps you cool down.

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*Agar-agar is made from a type of seaweed and available in Japanese grocery stores.

Soba-ya 229 E. 9th St., NYC / TEL: 212-533-6966 Sakagura 211 E. 43rd St., NYC / TEL: 212-953-7253

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1. Nerikiri-style wagashi handmade by Ms. Yagi. At left is wagashi in the shape of a cherry blossom and, at right, a hydrangea. 2. Anmitsu is the perfect sweet treat for summertime. 3.

Soba Manju served at Soba-ya has a hint of a soba (buckwheat) flavor that goes very well with chunky red bean paste inside.

Restaurant Review Sushi / Japanese

IRON Sushi 212 E. 10th St. (bet. 1st & 2nd Aves.), New York, NY 10003 TEL: 212-228-0102 / www.ironsushiny.com Mon-Thu: 11 am to 11 pm, Fri: 11.30 am to 11.30 pm, Sat: Noon to 11.30 pm, Sun: Noon to 11 pm

Food Drink G r o c e ry Restaurant Review IRON Sushi / Restaurant TOKYO / Yakiniku West

IRON Sushi opened its doors in the East Village in 2009 as one of three chain establishments. They offer an incomparable variety of flavors from the sushi bar and kitchen, but what makes the restaurant really stand out is their jumbo size special rolls. Among more than 20 kinds of special rolls, the most popular one is the New Orleans Roll, which owner, Alan Liu created while working there. “People in New Orleans love crawfish and I wanted to share a little of this taste with New Yorkers,” he explains. With a combination of spicy crawfish, avocado, crunchy tempura crumbs, snow crab and spicy tuna, a bite of the roll creates a perfect harmony in your mouth. Some other clients’ favorites include: Magic Roll (scallop, uni, and crunchy crumbs, topped with fluke and lemon tomato salsa) and Signature Roll (spicy tuna, salmon, yellowtail, avocado, and crunchy tempura crumbs topped with sliced eel, king crab, and avocado mango salad). Dine-in customers can enjoy a happy hour from 4pm to 7pm, where drinks, appetizers and regular rolls are served for only $3 each! Also, Chopsticks NY readers get 15% off on Sundays and Mondays.

New Orleans Roll and Signature Roll

Asian RESTAURANT REVIEW 88 Fusion

Let’s Eat the Season Whole Tomatoes and Ricotta Cheese with Shiso Sauce

The KURAMOTO Aiyu Sake Brewery, Co., Ltd.

Listings Japanese Restaurant Asian Restaurant

A sushi chef in IRON Sushi pays particular attention to the presentation of special rolls. The colors are vibrant and the finishing sauces bring not only a distinctive taste to the dishes, but add to their aesthetic appeal. An absolute delight for the taste buds and the eyes.

3 Best Sellers New Orleans Roll $13

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Hampton Roll $13

Signature Roll $15

Restaurant Review Japanese

Japanese Barbecue

Restaurant TOKYO

Yakiniku West

342 Lexington Ave. (bet. 39th & 40th Sts.), New York, NY 10016 TEL: 212-697-8330 / www.tokyorestaurant.net Lunch: Mon-Fri 12 pm-2:30 pm Dinner: Mon-Fri 5:30-10:15 pm, Sat & Sun 5:30-9:45 pm

218 E. 9th St. (bet. 2nd & 3rd Aves.)

New York, NY 10003 TEL: 212-979-9238

Upon entering the restaurant, you’ll be surrounded by a warm atmosphere and you’ll feel as if you are in a small neighborhood spot in Japan. For over 42 years, Restaurant TOKYO has been offering a full array of authentic Japanese foods and service that make many Japanese feel homesick. “In the 70s and 80s, our restaurant was the kitchen for Japanese expatriates. Later, the sushi and Japanese cuisine boom in this country erupted. Now our menu has grown to 300 items while catering to customer’s requests,” says Mr. Kodaira, owner/chef of the restaurant.

From sushi and sashimi to small izakaya dishes such as Sea Scallop and Mushroom with Hot Sauce and comfort dishes like their big and juicy, homemade Gyoza, there is something for everyone — literally everyone, including non-Japanese. They always have 15 to 20 items on the Today’s Special menu that features seasonal delicacies.

At lunchtime, the restaurant is casual, offering various staple dishes such as the Shokado Box Deluxe. For dinner, the menu expands and the ambiance turns more traditional with wait staff in kimono, but still remains warm and cozy. Once a customer, always a regular at this old standing gem.

Summertime may make you crave barbecue, but if you are tired of having the same old hamburger and sausages, then make your way to Yakiniku West in the East Village, where barbecue is done Japanese style. By taking off your shoes at the entrance, right off the bat, the mood is set for a real Japanese experience. At the table, you’ll be amused with Japanese style treats.

They offer the best meats including top notch, premium and super premium short ribs as well as washugyu beef at very affordable prices. They also keep the menu as authentic as possible, featuring yummy innards which many other places tend to shy away from serving in the U.S., although they are considered true delicacies in Japan. The other unique treat here is beef tongue sushi, which is a must-have. For those who want to enjoy a little bit of everything without breaking the bank, a variety of set menus are recommended. Also, don’t miss a variety of good deals such as Early Bird and Happy Hour specials, as well as 40% off short ribs on Mondays and Tuesdays, and Kobe beef specials on Wednesdays and Sundays.

Shokado Box Deluxe

Super Premium Short Rib

One of TOKYO’s popular dishes, Shokado Box Deluxe includes sashimi, California roll, teriyaki steak with salad, fried shrimp shumai and seasonal fruits. Portions are generous (there is another filet of steak under the top layer!). Sashimi can be substituted with salmon or chicken teriyaki upon request.

Yakiniku West’s top ranked meat is this super premium short ribs. It’s so beautifully marbled that these cuts of meat glisten even at room temperature. Once in the mouth, it melts away on your tongue and puts you in a blissful mood.

3 Best Sellers Shokado Box Deluxe

$22.45 (Lunch) $24.75 (Dinner)

Sea Scallop with Mushroom

$9.75 (Dinner only)

Gyoza

$7.75 (Dinner only)

3 Best Sellers Prime Short Rib $9.5

Pork Jaw Meat $6.5

Bibimbop $7.95

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88 Fusion Savor The Eclectic Asian Flavors When it comes to fusion food, our multi-cultural city, knows how to do it right, and one new restaurant on the Upper East Side has been delighting their customers with their Asian flavor ensembles. That restaurant, 88 Fusion offers affordable Chinese dishes with modern twists, which incorporate flavors from other neighboring countries such as Malaysia, Indonesia, Thailand, and Japan.

The restaurant serves many kinds of appetizers providing tapas style dining for customers, in addition to offering entrees, soup noodles and curries, so there is something for everyone. Some of their signature items include the Scallion Pancake with Yellow Indonesian Curry Sauce ($5), and Spicy Coconut Seafood Noodles in Tom Yum based Soup ($12). The restaurant has many fruity, sweet and sour

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The Samosa with Pineapple Salsa brings a tropical flavor to the table while the sweet Peking Duck Salad is light on the stomach and savory to the palate.

dishes that use a lot of fresh spices to entice your appetite, like the Tropical Mango Chicken, Pad Thai, and Orange Glazed Salmon over Soba Noodles.

Their small tapas dishes are great to have as a side snack with many of their original cocktails such as Beachside Peach and Pomegranate Margarita. If you go during happy hour, from 4-8 pm, those cocktails are 50% off. For customers who like to hang out late, they have house hot sake (12 oz) & beer (12oz) for $3 from 10-11 pm.

During lunch time, the already good deals become even better with a set of an entrĂŠe, rice, and soup offered for $8. The restaurant plans to have weekly specials throughout the summer.

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A wide array of traditional Japanese cuisine from hot appetizers to sushi and sashimi are also offered at 88 Fusion.

88 Fusion 1698 2nd Ave. (at 88th St.) New York, NY 10128 TEL: 212-289-4636

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FOOD / DRINK / GROCERY

~To m a t o & S h i s o ~ During the summer, colorful fruits and vegetables enliven green markets as well as your body. This month, Misako-sensei picks summer vegetables and herbs to create Whole Tomatoes and Ricotta Cheese with Shiso Sauce, a refreshing dish that cools down your body and helps you fight the heat. This red, green, and white dish is inspired by Italian cuisine, but Misako-sensei adds a Japanese twist with shiso leaves. Shiso, also known as oba, is a basil-like herb that has a unique,

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Whole Tomatoes and Ricotta Cheese with Shiso Sauce

[InGredients] (Serves 4)

r 4 tomatoes r ½ cup olive oil r 1 lemon (squeezed for juice) r ½ tsp salt r Pinch of black pepper

r 20 shiso leaves r 3 anchovy fillets r 1 clove garlic r ⅓ cup ricotta cheese r Pinch of chili flakes (optional)

[Directions] 1. Put 2 shiso leaves aside and rip the rest into small pieces by hand and place in jar.

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revitalizing aroma. It’s often used as a garnish for sashimi and other cold Japanese dishes to brighten up both the flavor and presentation.

As a bonus, this herb also has a bactericidal ability that is effective in preventing food poisoning. The shiso sauce is similar to basil pesto, but the aroma of shiso creates a completely different impression. Tomatoes and ricotta cheese are already a great combination, but shiso takes them to a new level.

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2. Add olive oil, anchovies, lemon juice, garlic, salt, and pepper to jar and buzz until smooth with hand blender.

3. Make a cross slit on the bottom of each tomato.

4. Put tomatoes into boiling water for 30 seconds. Immediately put them into an ice bath.

5. Peel skin off each tomato and hollow out stem side to create an opening.

6. Place 2 teaspoons of ricotta cheese into each tomato.

7. Wrap each tomato with saran wrap and chill for at least 30 minutes.

8. Serve tomatoes with shiso sauce.

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Tip: A staple Japanese herb, shiso is loaded with vitamins and antioxidants and has a fresh and lemony flavor. This shiso sauce is fabulous on grilled meat and seafood as well as on pasta!

Misako Sassa Japanese cooking instructor/food consultant Misako teaches authentic Japanese cooking, focusing on simple, delicious, and healthy home-style cooking using seasonal and local ingredients.

Website: Japaneseculinarystudionyc.com Cooking video: ny1page.com

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Make Your Summer Table Sparkle: Magic “Tare” with Kikkoman Seasonings

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“Tare” (pronounced tah-reh) is a generic Japanese term referring to dipping sauce, marinades, and dressings. There are countless varieties of tare recipes enjoyed in Japan. Here, we introduce three tare recipes using Kikkoman seasonings along with a summery dish that goes best with each tare.

Shiso LeaveS & Lemon Tare Sauce

Tomato Tare Sauce

Ingredients

Ingredients

q 10 pieces shiso leaves (chopped) q 1/2 lemon (peeled and sliced) q 50 ml Kikkoman Soy Sauce q 50ml Kikkoman Kotteri Mirin q 1 tbsp sugar q 1 tbsp white sesame q 1 tbsp grated ginger q 3 tbsp Kikkoman Rice Vinegar

Steps 1. Using a microwave, heat the soy sauce, mirin, and sugar for one minute in

a heat-resistant container.

2. Add the shiso, lemon, white sesame and ginger and mix.

3. Let cool, and add the Kikkoman Rice Vinegar.

*Using a clean, airtight container, save the tare sauce in the refrigerator, and eat within 2-3 days. *If you are concerned that the lemon in the tare sauce will be too sour, instead of lemon slices, add only squeezed lemon juice to the tare.

Cheese & Tofu Squares with lemon shiso tare

q 1 plum tomato q 1/4 onion (chopped) q 50 ml Kikkoman Soy Sauce q 2 tbsp Kikkoman Rice Vinegar q 1 tbsp sugar q 2 tbsp olive oil

Steps 1. Cut the tomato into 1/2 inch squares.

2. Place the tomato and the rest of the ingredients in a container. Mix until the sugar dissolves.

*Using a clean, airtight container, save the tare sauce in a refrigerator and eat within 2-3 days.

swordfish & Spinach Saute

Ingredients (serves 2 people) Ingredients (serves 3 people)

q 1/2 pack (7 oz) silken tofu q 1/4 head of lettuce q 3/4 box (6 oz) cream cheese q Shiso Leaves & Lemon Tare as needed

Steps 1. Drain the water from the tofu, cut the tofu and cream cheese into about

10 pieces each of equal size. Cut the lettuce into bite size pieces.

2. Lay down a bed of lettuce on a plate, place stacked tofu and cream cheese squares on top. Dress with the Green Shiso & Lemon Tare. * Chill the cream cheese in the freezer for 20 minutes to make it easier to slice.

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q 2 slices (1/4 lb each) swordfish fillet q 1 dash pepper q 2 tbsp vegetable oil

q 1 dash salt q 1/2 lb each spinach q Tomato Tare Sauce as needed

Steps 1. Chop the spinach into 2 inch long strips.

2. Heat 1 tablespoon of vegetable oil in a frying pan, saute the spinach. Once

cooked, spread the spinach onto a plate. Wipe frying pan by paper towel.

3. Rub the swordfish with salt and pepper.

4. Add 1 tablespoon of vegetable oil to the same frying pan and saute the fish both side.

5. Place the swordfish on top of the spinach, and dress with the Tomato Tare Sauce.

Ginger & Scallion Tare Sauce Ingredients

q 1 scallion (minced) q 1 tbsp ginger (minced) q 1/2 tbsp garlic (minced) q 1 tbsp sesame oil q 2 tbsp Kikkoman Rice Vinegar q 50 ml Kikkoman Soy Sauce q 50 ml Kikkoman Kotteri Mirin q 1 tbsp sugar

Steps 1. Heat the sesame oil in a frying

pan. Saute the ginger and garlic.

2. Add the scallions and quickly saute.

3. Add soy sauce, mirin and sugar and mix, then bring to a simmer and turn off the heat.

4. After letting cool, add the vinegar and save in a container.

*Use a clean, airtight container and place in the refrigerator. Use within 2-3 days.

Chicken Kara-age

Ingredients (serves 4 people)

q 2 pieces boneless chicken thigh q Kikkoman Kara-age coating mix as needed q Frying oil as needed q 7 oz cabbage q Ginger & Scallion Tare Sauce as needed

Steps 1. Shred the cabbage.

2. Cut the chicken thighs into 2 inch square pieces.

3. Coat the chicken with Kikkoman Kara-

age coating mix, and fry in the oil.

4. Lay down a bed of cabbage on a plate, place the chicken on top, dress with Ginger & Scallion Tare Sauce.

Cooking preparation by Tomoko Kuroda-Swanson

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FOOD / DRINK / GROCERY

TH E KURAMOT O -vol.21-

Sake Enjoyed

with

F riends A iyu Sake Brewery Co., Ltd.

For over 200 years Aiyu Sake Brewery has been deeply rooted in Ibaraki Prefecture’s Itako-shi, located north of Tokyo. Today Itako-shi is a quiet riverside town facing the Hitachi Tonegawa River, but during the Edo period (1603-1868) it flourished as a post station for waterway transportation joining Japan’s Northeast region to Edo. The town is quite cultured and retains an historical atmosphere that connects past and present.

The spirit of brewing Aiyu sake remains unchanged since it was established in 1804. As the

Three

things you should know about

Established in 1804, Aiyu Sake Brewery has over 200 years of experience in brewing sake. The secret of the brewery’s longevity is their spirit of respecting the local community and sincere attitude of making sake that can be enjoyed with friends and loved ones. Times may change, but their spirit never changes.

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Chinese character “Aiyu (love and friendship)” displays, the brewery keeps producing sake under the spirit of “To love friends, care about each other, and establish profound relationships.”

Supported and nurtured by the people of Itakomachi, Aiyu Sake Brewery has literally grown hand in hand with the local community. They take full advantage of the local pure spring water from Oou Shrine, which is one of the seven divine springs of Oou. The water contains the perfect mix of minerals for sake brewing, allowing the brewery to produce

CHOPSTICKS NY

quality sake with universal appeal.

Four kinds of Aiyu’s sake are available in the U.S.: Tomoju, Tomoshichi, Aiyu Ume and the seasonal Aiyu Shiboritate. Tomoju is a junmai ginjo class sake, which boasts a fruity aroma with a touch of acidity and body. It goes very well with light dishes like sashimi and simmered fish. Tomoshichi is a junmai-class, nigori sake. Unlike other nigori sakes available in the U.S. which tend to be sweet, it is dry and refreshing. It creates an amazing match with sweet, rich and even oily dishes. The sake base ume-shu (plum wine), Aiyu Ume is uniquely refreshing, thanks to its natural tartness from the plum. Its acidity is five to six times higher than other regular plum wine, and the freshness will definitely blow your mind. You might not find Aiyu Shiboritate all year round because it is a seasonal sake. This slightly cloudy, unfiltered sake feels sweet and silky on your tongue, and it complements rich flavored dishes. All these sakes from Aiyu Sake Brewery are meant to be enjoyed with your friends and loved ones.

Aiyu Sake Brewery Co., Ltd. 205 Tsuji, Itako-shi, Ibaraki, Japan 311-2421 TEL: +81-299-62-2234 www.aiyu-sake.jp info@aiyu-sake.jp

Aiyu Sake Brewery Co., Ltd.

At Aiyu Sake Brewery, five brewing staff members work under the supervision of Nanbu Toji (Nanbu style brewmaster) Shoichi Abe. Though their numbers are small, they work together really well and their harmonized teamwork is reflected in the flavor of Aiyu Sake.

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The nature around Aiyu Sake Brewery is friendly to sake brewing. The brewery uses local water and ingredients which are traceable, fresh, and quality controlled. They have literally lived and developed together with the community.

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ADVERTISEMENT

Kuromaru: An Almighty Shochu Teppan Bar and Grill, a new hibachi restaurant in Jersey City that opened last year, has been serving quality Japanese sushi as well as hibachigrilled foods. With a full bar and a knowledgeable bartender, the restaurant is more than equipped to serve up drinks that pair perfectly with each dish, but the real joy is finding one bottle that complements the many intricate cross cultural flavors and can be enjoyed throughout the entire meal. Kuromaru, the sweet potato-based shochu, seems to be the answer.

We asked Ms. Yana Tyurkayeva, the bartender of the establishment, for her take on the beverage.

Since when have you had Kuromaru?

We’ve been serving Kuromaru since the restaurant first opened a year ago. It was in our line up from the get go.

Why was that?

It was our former bartender’s choice. She knew her Japanese beverages really well, and it was a very good choice because it is still our most popular shochu.

How would you describe its taste?

Clean and crisp tasting.

What do you think would pair with Kuromaru?

Uni and Kuromaru is superb, and raw scallop, too. Oysters, grilled octopus… the list goes on. It pretty much goes with everything from seafood to our hibachi dishes. I personally think it’s delicious with fish. It seems to add another layer to the palate. It goes well with everything, I mean you could be a vegetarian and still enjoy it because it’s very clean tasting. The contrast of cold Kuromaru on the rocks and hibachi-grilled dishes is refreshing especially in the summer.

Kuromaru is all you need to accompany the various cuisines offered at Teppan Bar and Grill, from sushi to hibachi. The clean taste washes the palate after a rich, meat dish while enhancing the flavors of the more subtle food like sushi and vegetables.

What’s the best way to have Kuromaru?

I think straight, at room temperature or on the rocks is the best. At room temperature, you can smell the aroma of the sweet potato more, which is distinct but manageable, while on-the-rocks, the drink becomes more crisp. I think putting a little cucumber in the glass, or a cocktail using cucumber puree with Kuromaru, would be excellent, too. As it becomes hotter outside, you can shake it a bit with ice and put it in a martini glass.

Who tends to drink more Kuromaru at your establishment?

My observation is that females tend to be a little more open minded and adventurous when it comes to food, and so they are the ones that are more likely to venture out to a new drink, but Kuromaru seems to have a pretty equal audience when it comes to gender. Women like the lightness and the easy-to-drinkness of it, while the guys, I think, like that while it’s smooth, it still has a bite to it. People are still not that familiar with shochu yet, but once they try it, they seem to like it.

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Teppan Bar and Grill 319 Warren St. (off Christopher Columbus Dr.) Jersey City, NJ 07302 TEL: 201-451-9989 www.teppanbarandgrill.com

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

Sweet Potato Shochu 24% ALC./Vol.

Please Drink Responsibly.

Imported by Suntory International Corp.

New York, NY 10036 Distributed by Nishimoto Trading Co. LTD.

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LANGUAGE

Sensei Inter view,

Vol.

14

“Don’t rush, stick to your own pace and enjoy learning Japanese“ Erika Banks (PC TECH)

Can you tell us about the unique way of teaching Japanese at your school?

We have multiple schools in Japan where we teach Japanese language to International students. We have developed our own unique teaching method that uses a bare minimum amount of the native language(English) and the maximum amount of the target language(Japanese) and this has proved to be very effective here in New York also.

What are the things you always keep in mind when teaching Japanese?

I try to make my class fun and interactive. Instead of just lecturing, I encourage students to try to speak out

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loud what they have learned and to exchange phrases with other students to have a conversation. There are some cases where students can answer my questions, but they are not able to create their own. To overcome these situations and improve their skills in making natural conversation, it is important to be interactive.

How do you encourage your students when they get stuck in learning Japanese?

“Don’t rush and stick to your own pace” is what I tell them in that situation. It is important to work on a problem diligently and find a solution in your own way, without wearing yourself down.

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Do you have any advice for people studying Japanese by themselves?

Those who are learning Japanese from anime and manga must be aware that they are not learning proper expressions. The Japanese used in manga and anime is usually broken and too conversational. So it is necessary to learn the right expressions that are appropriate for more formal business occasions. For example, at the very least, the desu/masu-form should be acquired. To achieve that, learning at a school is effective and helpful.

PC TECH 317 Madison Ave., (on 42nd St.), #800, New York, NY 10017 TEL: 212-808-4754 / www.getitnyc.com

Banks sensei’s mini lesson

“Otsukaresama deshita” It is a greeting often used after you have done something or when you are leaving the office. It describes appreciation and praise for what people have done. It’s easy to memorize even for beginners, and the expression is applicable to various situations. In a casual setting, you can just say, “Otsukaresama.”

CULTURE

MAn ga

&

an ime r e por t

Ball-Sports Manga

By Yusuke Nomura

Sports stories have long been a mainstay of manga and their popularity continues to this day. This month, I will provide an overview of the evolution of sports manga, focusing on ball-sports like baseball and soccer.

ball and Eisu wo Nerae! (Aim for the Ace!), a story about women’s high school tennis, featured strongwilled female protagonists, determined to perfect their skills. These classics helped give birth to the shojo genre.

During the late 60s and 70s, sports manga became wildly popular. The sports boom was propelled in part by the success of Japanese volleyball teams at the Olympics and the popularity of the Japanese Professional Baseball League. During this time the dominant style of sports manga was “spo-kon”. An abbreviation of the words sports and konjo, meaning will-power or determination. Spo-kon stories focus on the main character’s struggle to improve their skills and defeat their opponents, and overcome all obstacles.

The dominant trend among sports manga in the the 80s was to emphasize lighter elements such as humor, fantasy and romance rather than focus on the competitive aspects of the sport as in the spo-kon genre. The two most popular sports mangas of the decade were the long running, Captain Tsubasa, a high school soccer manga featuring a main character with fantastic skills bordering on super-human, and the high school baseball manga Touch, which was made into one of the highest rated anime series of all time.

One of the most famous and influential mangas of that era was Kyojin no Hoshi (Star of the Giants), a baseball manga about young Hyuma Hoshi, who strives to become a star pitcher on the professional team. Two more great sports mangas of the time, Attack No. 1, a story about women’s college volley-

Sports manga of the 90s was characterized by cool, bad boy characters. The basketball manga, Slam Dunk which featured a delinquent, slacker main character, became an international sensation, boosting the popularity of basketball in Japan and all over Asia. Another big hit which spawned a popular television drama, Rookies chronicled the struggles of a teacher trying to coach a baseball team full of badboys.

Yusuke Nomura Buyer of anime and manga related products in Kinokuniya Bookstore’s Manhattan location. His personal favorites from ball-sports manga category are Real and Gurazeni.

2000s: Diverse trends In recent years lots of new sports manga titles continue to be published. Rather than one dominant

trend however, a number of trends from the last decade can be identified. Manga such as Tenisu no Ojisama (The Prince of Tennis) seem to be revisiting the spo-kon style of the 70s. Titles like Dear Boys, Shojo Fight and Kokokyuji Zawa-san blend the sports and moe (obsessive adoration) genres. Finally, deep psychological themes are front and center in the wheelchair basketball story, Real.

Footnote: Original Japanese titles appear Romanized in italics.

When applicable, English titles appear in parentheses. When the Japanese and English Titles are essentially the same with slightly different Romanizations, only the English appears in italics.

’s Yus uk e

P ick 1

Tenisu no Ojisama The Prince of Tennis (1999-2008) has become a mega-hit selling over 40 million copies in Japan and spawing a media empire including an animated series, animated movie, live-action movie, stage musicals, etc. In a throwback to the 70s “spo-kon” style, the series follows the development of high school tennis prodigy.

’s Yus uk e

P ick 2

Real Real (2001-present), the 2nd basketball manga by artist Takehiko Inoue, offers a more gritty and realistic story aimed at an adult audience. The series follows the struggles of three handicapped teenagers who overcome their despair, and feelings inferiority through wheelchair basketball.

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PRODUCT REVIEW

MONO-logue

“Mono” means “thing,” “object,” or “product” in Japanese, but it also implies that the thing has quality. In this corner, we introduce “mono” that characterize Japan’s spirit of constantly improving quality.

Vol. 13 - MONO of the month

Magewappa

Magewappa products are prized for their lightweight, good insulation, anti-bacterial properties, prominent wood grains, and cedar aroma.

A variety of products can be crafted with the magewappa technique, which was established over 400 years ago.

Magewappa colors range from white to dark red, depending on the top coat used.

Photo courtesy of Shibata Yoshinobu Shouten

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It is a heavenly experience when you feel a hint of elegant cedar wafting up when you drink sake or bite into steamed rice. That experience is not something you can enjoy very often even in upscale Japanese restaurants.

But if you have “magewappa”, you appreciate that experience at home any time.

For over 400 years in Odate City, Akita Prefecture, craftspeople have created Magewappa by wrapping thin pieces of cedar into round shapes, creating boxes, bowls, cups and other useful goods. Production of these crafts was once a thriving industry, and items were exported all over Japan for everyday use. Since the invention of plastics and mass production methods, the daily use of magewappa has declined significantly but the traditional craft is still practiced today with amazing precision and artistry, and the items are still used for special occasions, ceremonies and enjoyed as works of art.

The process of making magewappa begins with selecting suitable cedar. Only cedar over 100 years old and free of imperfection, such as knots or dark coloration, can be used. For generations the craftspeople of Akita have respected and valued the cedar. Each year they ensure sustainability by planting new saplings and use only a small fraction of the trees for their craft.

The cedar is cut into thin strips of the desired size and the strips are soaked until they become flexible. After soaking, the strips are bent around a circular frame and fastened with small strips of wood from cherry blossom trees. Next the strips are dried and removed from the frame, (at this point they retain their

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round shape). Bottoms are then attached to the rounded strips to create a container. The wood is sanded and polished, designs may be added, and top-coats and lacquer may be applied. The finished products are both practical containers for storing food and drink as well as works of art.

Magewappa can be made into countless items but some of the most common are bento boxes, o-hitsu (container for cooked rice), bowls, sushi trays, sake containers, tea cups and tea containers. The cedar aroma subtly flavors food and drink that are stored in magewappa containers. Rice served in magewappa containers, like bowls and bento boxes, is especially beloved for the cedar flavor and is known as wappa-meshi. Tea cups and containers may be used in tea ceremonies, and sake containers and sushi trays may be used to serve guests during special occasions and parties.

Whether to bring Japanese taste into your life, or to be eco-friendly, or just to keep the soothing cedar aroma right beside you, magewappa is more than perfect. Let cedar notes surround you and make your everyday life priceless.

Shibata Yoshinobu Shouten Magewappa craftsman, Yoshinobu Shibata, started creating his traditional craftwork in 1964. Since then his magewappa has been acclaimed worldwide and received prestigious Good Design Award®. He established Shibata Yoshinobu Shouten in 1989 and continue to produce authentic and innovative magewappa.

2-65-12, 3-chome, shimizu, odate, Akita, JAPAN 017-0046 TEL: +81-186-42-6123 / www.magewappa.com

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BEAUTY

“We create a relaxing space” Beauty Advisor of the Month: Ms. Tomoko Shima of Tomoko Shima Hair Salon Tell us about the key concept of your salon.

I value the atmosphere and try to make my salon a place where clients can let loose and enjoy their haircut. The interiors of both our Upper East Side and downtown locations are based on warm colors, we want customers to come in and feel like they are in a relaxing space. We also take a full hour for the haircut, consulting with each client and talking with her/ him as we work. I strive to create a salon where customers feel comfortable stopping by.

In terms of hair services, what is your specialty?

I specialize in dry haircuts, which are very useful if you are trying to create detailed texture. Hair’s length as well as its movement is different when it is dry and when it is wet. When the hair is dry, we can make a precise cut. For a style change, I use a dry cut for the final touch.

What is your philosophy as a hairstylist?

Being completely committed to my clients. This means knowing what each individual’s needs are, not just in regard to style, but as a whole, and considering this when I cut their hair.

Do you have a message for Chopsticks NY readers?

Our backyard garden will open in the end of June, and we are planning to give our clients some kind of free access pass. Any Chopsticks NY readers who want to come visit are more than welcome!

Tomoko Shima Hair Salon (Upper East Side) 171 E. 92nd St., New York, NY 10128 TEL: 212-722-8828 (Downtown) 235 W. 14th St., New York, NY 10011 TEL: 646-438-9277 www.tomokoshima.com

Beauty & Health Tip from Tomoko Shima I try to drink as much water as possible and make sure to take vitamins every day. I started drinking lots of water when I noticed that one of my friends who did this had really beautiful skin. The All in One Multi Vitamin that I take is in powder form, and it is extremely effective. I started taking it more than half a year ago, and since that time I have not caught a cold. I am also conscious about trying not to eat too much sugar. Because food already contains sugar, I try not to consume anything additional. For example, I don’t add sugar to either coffee or tea.

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TRAVEL

Eat Until You Drop in Osaka Known as “the nation’s kitchen” (tenka no daidokoro) during the Edo period when it served as a trading center of rice, and today as the place where people “eat themselves into ruin” (kuidaore), Osaka is a great place to enjoy food. Boasting a rich and unique culinary heritage, Osaka is the birthplace of many dishes that have become famous throughout Japan and the world. In this issue, we introduce some of the most iconic and delicious foods from Osaka, and the best place to enjoy them.

Takoyaki Ask any Japanese person what food they associate with Osaka and they will likely say, “takoyaki.” Made from octopus covered in dough, pan-fried and topped with sauce and seasonings, takoyaki, often called “octopus balls” or “octopus dumplings” in English, is a beloved comfort food. Invented by Osaka street vendor Tomekichi Endo in 1935, takoyaki quickly became popular throughout western Japan, and then spread throughout the country, and today it is available in many Japanese restaurants throughout the world.

In Osaka, there are many restaurants and yatai (street vendors) that specialize in takoyaki all over the city. But to get the most out of your takoyaki experience, check out the Osaka Takoyaki Museum. There you can try takoyaki varieties from 5 of Osaka’s most famous vendors, and check out historical takoyaki artifacts and documents. ©JNTO

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Okonomiyaki Okonomiyaki, known as Japanese pancakes in English.

Though Hiroshima and other areas of Japan are also known for their own variations of okonomiyaki, the Osaka style has become the gold standard throughout Japan and the world. This style features a batter of wheat flour and grated yam, with scallions, cabbage and often pork, bacon, or seafood mixed in, pan-fried and topped with a sweet brown sauce, nori, bonito flakes, mayonnaise and pickled ginger. Like takoyaki, okonomiyaki is served in many restaurants and street vendors throughout Osaka.

One of the most famous okonomiyaki specialty restaurants is Chibo Okonomiyaki. There are many Chibo restaurant nationwide, and their main restaurant in Dotonbori district is a must-visit. The whole 7-storied building is designed for serving okonomiyaki and there you’ll find endless variations on this classic dish.

Kitsune Udon While various kinds of udon (thick wheat noodle) dishes are popular all over Japan, kitsune udon is immediately associated with Osaka. This type of udon is served in a savory soup broth. It is topped with two triangular pieces of sweet abura-age (fried tofu). Kitsune udon was invented by Yotaro Usami at his restaurant, Hompo Matsubaya in Osaka during the Meiji period. Today that restaurant, now called Usami-Tei Matsubaya in honor of the founder, still serves kitsune udon and is run by Yotaro’s grandson, Yoshihiro Usami. ©JNTO

©JNTO

1. Originally developed as an entertainment district, Shinsekai is crowded with stalls, bars and mini theaters, and still remains the air of good old days.

2. Osaka style okonomiyaki mixes ingredients before pan-frying, unlike Hiroshima style that layers ingredients one by one while cooking on the pan.

3. Smoky and savory smells coming from takoyaki vendors on the street are enticing enough to make you stop by.

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Other Osaka Specialty Cuisines While takoyaki, okonomiyaki, and kitsune udon are probably the most iconic Osaka foods, Osaka cuisine is by no means limited to the these three items. Other local specialties include kushikatsu (deep fried and breaded skewers), Osaka-style oshizushi (box pressed sushi), and tecchiri (pufferfish hot pot) and a variety of crab dishes. You could spend a whole vacation enjoying food in Osaka, so pack your bags and get ready to eat until you drop.

Places to Eat

Dotonbori If you want to sample Osaka’s many delicious foods, look no farther than Dotonbori. Once a famous theater and entertainment district, Dotonbori is now known for its numerous restaurants and vendors of all kinds and its giant moving signs including a giant crab, octopus, blowfish, and dragon. Some of the most famous spots include: Kani Doraku (crab restaurant), Zuboraya (puffer fish restaurant), Otakoya (takoyaki restaurant) and Kinryu Ramen.

©JNTO

Shinsekai Formerly home to the Luna Park amusement park, this neighborhood is now known for two things: The tower left over from the amusement park, Tsutenkaku (Tower to Heaven) and Kushikatsu (deep-fried breaded skewers). You can find many variations of this Osaka favorite in restaurants and vendors throughout the neighborhood.

Osaka Takoyaki Museum 6-2-61, Shimaya, Konohana-ku, Osaka city, Osaka TEL: 81-6-6464-3080 / http://ucw.jp/otm/

Chibo Okonomiyaki 542-0074 Michikaze Bldg. 1/2F, 11-27 Namba Sennichimae, Chuo-ku, Osaka TEL: 81- 6-6643-0111 / www.chibo.com

Usami-tei Matsubaya 3-8-1 Minami-semba Chuo-ku, Osaka city, Osaka TEL: 81-6-6251-3339

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EVENT / ENTERTAINMENT / LEISURE

EVENT

ENTERT A IN M ENT

Exhibition July 5 - 23 FREE Japanese Painter Solo Exhibition CAN-Contemporary Art Network From July 5 through 23, a solo exhibition of the work of Japanese painter Kunio Suzuki will be held at the CANContemporary Art Network in Manhattan. In the exhibition, Suzuki explores the theme of “mizu” (water) with not only canvas paintings but also Japanese forms of art such as painted hanging scrolls and folding screens. There will be a closing reception on July 21 from 6 to 8pm. Sake will be served and Japanese culture and art will be discussed.

Location: 580 8th Ave., (bet. 38th & 39th Sts.), 5th Fl. New York, NY 10018 TEL: 212-354-2999 www.cannyc.com Info: Kunio Suzuki Web Gallery: http://members2.jcom.home.ne.jp/ kuniro/ _____________________________________________

Performance June 26 Salon Series No. 41: At the Still Point of the Turning World Sachiyo Ito & Company The Salon Series is a series of performances, informative educational lectures, and lecture-demonstrations on the performing arts of Japan. The 41st of the series will discuss the influence of Japanese theater on Western theater and literature. Hagoromo (Shimai, Noh dance) and At the Still Point of the Turning World inspired by Four Quartets

by T.S. Eliot will be performed with cello and vocals. Guest artists include Elena Rivera, Beth Griffith, and Egil Rostad.

Location: Tenri Cultural Institute

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43A W. 13th St., (bet. 5th & 6th Aves.)

New York, NY 10011 Info: www.dancejapan.com TEL: 212-627-0265 _____________________________________________

Lecture/Forum/ Film/Festival June 25 Awa Odori Dance Festival Home Island Project On June 25, The Home Island Project (HIP) will be presenting the first annual “Awa Odori” Dance Festival from 11 am – 6 pm at Hudson Square Exchange and nearby streets in Tribeca. The event will showcase the beauty and culture of Shikoku – the smallest of the four main islands in Japan – and hopes to promote a greater understanding and communication between Japan and the U.S. and its people with traditional Japanese music (including shamisen and taiko drums) as well as other performances. Come join HIP for a fun filled day of activities and Japanese culture. Japanese cosplay is welcomed.

Location: 333 Hudson St., (bet. Vandam & Charlton Sts.) New York, NY 10013 _____________________________________________ July 29-31 Kinokuniya Appearing at Otakon 2011 Kinokuniya Bookstore July 29 thru 31, Kinokuniya will be attending one of the largest conventions on the east coast devoted exclusively to Anime and Manga, Otakon 2011. Held at the Baltimore Convention Center in Maryland, this year’s festival promises to be better than ever with fun activities, masquerade parties, panels, and special guest appearances. To find out more, please visit www.otakon.com or for a little bit of a preview, stop by Kinokuniya Bookstore in Midtown Manhattan anytime!

Location: Baltimore Convention Center One West Pratt St., Baltimore, MD 21201

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LEI S U RE TEL: 410-649-7000 / www.bccenter.org Info: 1073 Avenue of the Americas (bet. 40th & 41st Sts.) New York, NY 10018 TEL: 212-869-1700 / www.kinokuniya.com _____________________________________________

Event

June 20 - July 11 Custom Fit Lingerie Semi-Annual Sale Ripplu/ Ripplu Flushing Starting on June 20 and lasting for three weeks, the custom fit lingerie store, Ripplu is conducting its semi-annual sale. All items from the Bradelis Sweet “Alice” collection, including bras, panties, and camisoles will be 30% off.

Other brands of camisoles and lingerie such as baby dolls will be discounted up to 50% off. Also, bring in the ad on page 49 and receive $5 off purchases over $50 (excluding sale merchandise).

The store is expected to be very busy during the sale so you must schedule an appointment in advance for fittings.

Location: (Ripplu) 66 Madison Ave., (bet. 27th & 28th Sts.) New York, NY 10016 TEL: 212-599-2223 (Ripplu Flushing) 135-20 39th Ave., Suite HL 219 (at Sheraton LaGuardia East Hotel) Flushing, NY 11354 TEL: 718-353-1345 www.ripplu.com _____________________________________________ June 23 All You Can Eat and Drink Featuring Kuro Kirishima

EVENT / ENTERTAINMENT / LEISURE Umino ie Japanese restaurant, Umino ie is holding an all you can eat and drink event on June 23. The event will feature Kuro Kirishima, a sweet potato shochu from Miyazaki Prefecture. The cuisine will be buffet-style and will include vegetable, meat, seafood, and rice dishes. Attendance is limited to 25 customers and reservations are required. The price is $40 per person.

Location: 86 E. 3rd St. (bet. 1st & 2nd Aves.)

New York, NY 10003 TEL: 646-654-1122 _____________________________________________ June 30 Shinto Lecture & Purification Ritual International Shinto Foundation Established in 1994, The International Shinto Foundation is a voluntary organization to promote the academic and cultural study of Shinto and to deepen the understanding of Shinto internationally. On June 30, the foundation will be holding an “Introduction of ‘Ise, Shikinen Sengu” lecture in English, which also includes “The Great Purification Ritual”. This ritual is the most important Shinto ritual for getting rid of sins and impurities, performed twice a year on June 30 and Dec. 31. The Great Purification in June is an indispensable ritual for spending a rough summertime in peace. Registration is required as space is limited. Contact the foundation by email at newyork@shinto.org.

Event Feature July 1-14

2011 New York Asian Film Festival Subway Cinema (NYAFF) Subway Cinema, in conjunction with the Film Society of Lincoln Center and Japan Society’s Japan Cuts: Festival of Contemporary Japanese Cinema is presenting the annual 2011 New York Asian Film Festival. The 2011 NYAFF will celebrate its ten-year anniversary this year and promises to be a jam-packed two weeks of incredible screenings, personal appearances and special events with a whopping 12 films making their North American premieres and 15 more making their New York City debuts. Highlights include the North American premieres of MILOCRORZE: A LOVE STORY, Osamu Tezuka’s Buddha: The Great Departure directed

by Kozo Morishita, and finally the exciting world premiere of Takashi Miike’s Ninja Kids!!!. In addition, the special guest roster will include appearances by Takayuki Yamada, Tak Sakaguchi, Arata Yamanaka, and

Location: 300 W. 55th St., (on 8th Ave.), 20B New York, NY 10019 TEL: 212-686-9117 www.shinto.org/isf/ _____________________________________________ June 30-July 4, July 14-24 Two Summer Japanese Food Events at Mitsuwa Mitsuwa Marketplace

From June 30 to July 4 Mitsuwa marketplace will hold an Otokomae Tofu Fair. Known for its unique name (otokomae means handsom) and its thick and rich tofu, Otokomae is a popular Japanese brand. During the event, customers who purchase more than three Otokomae products will enter a lottery to win Otokomae goods, such as jerseys, t-shirts, aprons, and towels with the Otokomae

many more. Don’t miss out on this summer’s most exciting film festival! For further information and ticket purchases, please visit Subway Cinema’s news blog.

Location: Walter Reade Theatre 165 W. 65th St., (bet. Broadway & Amsterdam Ave.) New York, NY 10023 TEL: 212-875-5610 / www.lincolncenter.org The Japan Society 333 E. 47th St., (bet. 1st & 2nd Aves.)

New York, NY 10017 TEL: 212-832-1155 / www.japansociety.org Info: www.subwaycinemanews.com

Ninja Kids!!! directed by Takashi Miike will be premiered at NYAFF.

logo. From July 14 through 24 the popular crepe shop from Harajuku, Tokyo, Marion Crepe will open a branch inside Mitsuwa. Over 20 kinds of crepes will be available including crepes with hot toppings and crepes with cold toppings like ice cream and whipped cream. The crepes are made fresh right before your eyes.

Location: 595 River Rd., Edgewater, NJ 07020 TEL: 201-941-9113 www.mitsuwa.com/english _____________________________________________ July 7-10 Tanabata Week Special Menu and Sake Offerings Robataya July 7 is Tanabata, the festival that celebrates the legendary love of the stars, Orihime (Vega) and Hikoboshi (Altair). This year, Robataya restaurant will celebrate by offering a special summer menu featuring seasonal ingredients like hamo (pike eel), ayu (sweetfish), tomato and cucumber as well as summer sakes and sparkling sakes at special prices. Also, Robataya’s second sake pairing event is scheduled for July 22. Check the website for details.

Location: 231 E. 9th St., (bet. 2nd & 3rd Aves.)

New York, NY 10003 TEL: 212-979-9674 www.robataya-ny.com _____________________________________________ July 11-24 Sushi Restaurant to Participate in NYC Restaurant Week Hatsuhana Japanese sushi restaurant Hatsuhana (main restaurant only) will participate in this year’s NYC Restaurant Week from July 11 through 24. For lunch they will offer sushi, bento-style with soup and salad for $24.07 and for dinner, bento-style sushi with salad, miso soup, an appetizer and dessert for $35. Since 1976 Hatsuhana has dedicated itself to providing unsurpassed sushi and sashimi to New Yorkers.

Location: 17 E. 48th St., (bet. Madison & 5th Aves.)

New York, NY 10017 TEL: 212-355-3345 _____________________________________________ July 24 Japan Block Fair EMENT Inc. To show appreciation to all New Yorker’s for their tremendous support to Japan, EMENT Inc. will be presenting the Japan Block Fair in Astoria, Queens. On Sunday, July 24, look forward to seeing a total of 40 booths lined up in Astoria with a variety of Japanese foods and authentic cultured products for sale. In attendance will be popular Japanese restaurants Umi no Ie and Hakata Tonton as well as traditional kimono shop, Kiteya, Mimi & Coco Teriyaki Ball Shop, and tenugui shops. Also in attendance, Nobuko Miyazaki (Flute/Shinobue), Lulla Miyuki (Singer Song

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EVENT / ENTERTAINMENT / LEISURE writer), Ryota Kataoka (Taiko), Mami Okada & Tsubasa Matsuda (Violin & Keyboard), Kazuki & Keico (Sax & Keyboard), The World Chocolate (Classic Rock/Pop), Eureka Matsukawa (Japanese Enka), Astorplace (Pop) are scheduled to perform on stage hosted by Kiyo Takami & Natsuko Aoike. People visit wearing yukata will receive a free gift. Come and join Japan Block Fair to help send a warm message of support to Japan.

Location: On Broadway at Steinway St., Astoria, Queens www.japanblockfair.com _____________________________________________

Happenings Shinto Essay Competition The International Shinto Foundation The International Shinto Foundation (ISF) is presenting the 2011 Shinto Essay Competition open to university students (undergraduates and graduates) and researchers. Applicants are welcomed to submit an essay of no more than 3,500 words (including footnotes and bibliography) on one of three topics: Anime and their Kami (Shinto Deities), Shrines and Trees, and Shinto Sanctuaries. Winners are eligible to receive prize money (1st Prize: $1000, 2nd Prize: $500, 3rd Prize: $300), and all entries must be received before July 15, 2011. For more contest rules and details, please visit the website listed below.

Info: http://www.shinto.org/isf/studies/essay2011.html _____________________________________________ Japanese Restaurant Unveils New Brunch Menu Wasan Begining June 4 the Japanese restaurant specializing in

Event Feature Through November

First Japanese Vendor Joins Open Air Food Court “Smorgasburg” Mimi & Coco NY The vendor, Mimi and Coco NY, known for their “teriyaki balls”, is the first Japanese food vendor to join Williamsburg’s open-air food court “Smorgasburg”.

Both natives of Japan, Mimi and Coco created “teriyaki balls” in 2010 in order to share their love of Japanese street food with New Yorkers. Made from balls of

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seasonal, local and healthy food, Wasan, is serving brunch. A special brunch menu will feature creative sandwiches and a line up of side dishes.

Also, as long as the weather is nice, the window will be open so you can feel the breeze from your table.

Brunch will be offered on Saturdays and Sundays from 12pm to 2:30pm.

Location: 108 E. 4th St., (bet. 1st & 2nd Aves.)

New York, NY 10003 TEL: 212-777-1978 www.wasan-ny.com _____________________________________________ New Japanese Language Proficiency Test Course Hills Learning Starting in the month of August, Hills Learning language school will be offering a new group course to help students prepare for the JLPT (Japanese Language Proficiency Test) Level 2 test. Up until now, their teachers have prepared students for the JLPT at all levels, but only in private sessions - a group course encourages deeper learning and interaction among like-minded JLPT passing hopefuls. This course will be offered twice a week, and attendance is on a first come, first served basis. Visit Hills Learning’s website or call for more information.

Location: 380 Lexington Ave., (bet. 41st & 42nd Sts.), 17th Fl.

fried dough similar to takoyaki, teriyaki balls are filled with a variety of ingredients such as country sausage, juicy shrimp and organic potato and finished with unique toppings and Mimi and Coco’s original teriyaki sauce. The result is an original take on Japanese street food that appeals to New Yorkers diverse and eclectic tastes. Smorgasburg is an open-air food court event featuring over 100 vendors, operated by Brooklyn Flea, New York’s largest flea market. Starting May 21st and going all summer long, Smorgasburg takes place every Saturday, rain or shine from 9am to 5pm at Williamsburg’s East River Waterfront.

Location: (Smorgasburg) East River Waterfront (btw. North 6th & North 7th Sts.) Brooklyn, NY 11211 Info: (Mimi & Coco NY) www.mimiandcoco-ny.com (Brooklyn Flea) www.brooklynflea.com

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New York, NY 10168 TEL: 212-551-7903 www.hillslearning.com _____________________________________________ New Stylist Offers 50% Off Beauty Services Michi Salon Michi Salon’s new stylist Sean (Shinji) is offering 50% off all beauty services (excluding head spa). Sean has over 10 years of experience as a stylist in Japan and he can bring your beauty to its utmost potential.

Take this opportunity to realize a new you.

Location: 208 60th St., (bet. 2nd & 3rd Aves.), 2nd Fl. New York, NY 10022 TEL: 212-752-9229 _____________________________________________ Japanese Antique Summer Sale Makari Japanese antique and contemporary ceramics shop, Makari is presenting a special summer sale for selected items July 2 through 17. During this time, exclusive antique items including Imari and Kutani plates and bowls, and urushi lacquer-ware from the Edo, Meiji, and Taisho period will be available for purchase at discounted prices. Don’t miss out on this special limited time offer this summer.

Location: 97 3rd Ave., (bet. 12th & 13th Sts.) New York, NY 10003 TEL: 212-995-5888 www.themakari.com

_____________________________________________ 50% Off Happy Hour 88 Fusion Located on the Upper East Side, 88 Fusion is a unique restaurant that offers a wide variety of Asian flavors including Malaysian, Thai, Chinese, and much more. Just in

EVENT / ENTERTAINMENT / LEISURE time for the blistering summer heat, 88 Fusion’s happy hour offers 50% off all cocktails & beers from 4pm-8pm.

Lunch specials are also available for $8 and up. They have just started serving sushi and sashimi as well.

Location: 1698 2nd Ave., (at 88th St.) New York, NY 10128 TEL: 212-289-4636

8 pieces of Chicken Wings Over Rice ($7.25), Japanese Curry with Chicken Cutlet ($9.75), and Potemochi, a unique potato cake appetizer. Mention Chopsticks NY on your next visit and receive 10% off on the whole bill (cannot be combined with other coupons and other discounts). Come enjoy their teba both at the restaurant (seating limited) and take-out. Offer ends on July 31.

Location: 144 W. 19th St., (bet 6th & 7th Aves.)

New York, NY 10011 TEL: 212-924-3335 / goojapan.com

_____________________________________________ Karaoke Joint Celebrates Summer Break with Discounts Karaoke Shout Astoria’s popular karaoke joint, Karaoke Shout is celebrating summer vacation with a discount campaign entitled “It’s Just Begun” an homage to the classic R&B song

by The Jimmy Castor Bunch. From June 27 through Labor Day Sep. 5, Mondays through Thursdays from 1pm to 10pm, groups of 4 or more people using a room for 2 or more hours get 20% off. During happy hour (1-8 pm every day) all beers are $3 each and every Friday from 5 pm-midnight Shout Original Cocktails are $6 each.

Location: 32-46 Steinway St., (bet. Broadway & 34th Ave.) Astoria, NY 11103 TEL: 718-569-0080 KaraokeShout.com _____________________________________________ Hair Salon Offers Three Summer Deals RH Plus Salon In what has become their summer tradition, RH Plus Salon is offering a free Clay Esthe Pack ($30 value) to customers who buy a straightening perm or digital perm.

Also, if you don’t request a specific stylist, you get $50 off a straightening perm and 50% off a cut. Finally, until July 31 get 10% off the new treatment, Smoothing Solution Cashmere Luminance. It smoothes and straightens hair but is not as strong as Japanese straightening.

Location: 805 3rd Ave. 2nd Fl., (bet. 49th & 50th Sts.) New York, NY 10022 TEL: 212-644-8058 www.rhplusny.com _____________________________________________ 10% Discount For Chopsticks NY Readers Tebaya Known for its unforgettably delicious teba or chicken wings, Tebaya offers Nagoya style chicken wings with their original aged sauce. Tebaya’s best sellers include

_____________________________________________ Free Cut with Cashmere Luminance Treatment for Chopsticks NY Readers VARTALI SALON The Midtown salon frequented by models, actors and celebrities, VARTALI SALON is presenting a special campaign until July 31. Just mention Chopsticks NY when you make an appointment with certified stylist, Masato for a Cashmere Luminance Treatment and you get a free cut ($95 value). Cashmere Luminance gets the frizz out of your hair without using formaldehyde. The result is natural straight hair with more volume than Japanese Straightening. Call for details.

Location: 48 E. 57th St., (bet. Park & Madison Aves.), 2nd Fl. New York, NY 10022 TEL: 212-935-4640 www.vartali.com

_____________________________________________ Feng Shui Sale 20-30% Off all Merchandise for a Limited Time Feng Shui Fortune Center (Manhattan/New Jersey) From July 1-4 Feng Shui Fortune Center located in Mitsuwa Marketplace in NJ and Midtown Manhattan are offering 20-60% off all items over $20. Feng Shui For-

tune Center is dedicated to Feng Shui, the Chinese art that assesses the flow of energy from the surrounding environment.

They offer only the highest quality, genuine, certified Feng Shui items and power stones.

Location: (Manhattan) 129 E. 47th St. (bet. Lexington & 3rd Aves.), 2nd Fl. New York, NY 10017 (New Jersey) Mitsuwa Marketplace 595 River Rd., Edgewater, NJ 07020 TEL: 201-941-0805 www.fuegshui-stones.com _____________________________________________ New Chipotle Flavor of Miso Yaki Sauce Marukome USA Inc. Japan’s premier maker of fine miso products, Marukome has released a new flavor of miso barbeque marinade sauce just in time for the summer barbeque season: Miso Yaki Chipotle. The spicy and rich flavor of chipotle adds a new twist and perfectly complements the miso sauce.

This all-natural product contains no added MSG or preservatives. Just marinate your favorite meats or vegetables in the Miso Yaki Chipotle and grill to your heart’s content.

Info: www.marukomeusa.com TEL: 949-863-0110 _____________________________________________ Two New Sakes Brewed in the U.S. Ozeki Sake (USA), Inc. The first major sake brewer in the U.S., Ozeki is introducing two new sakes: Sake Platimum, a dry and medium bodied junmai daiginjo, and Sake Pure, a clean and light junmai.

Boasting a history of 300 years in Japan, Ozeki Sake (USA), Inc. was founded in 1979. They brew their sakes locally in Hollister, California, resulting in fresher sake than imported brands.

Location: 249 Hillcrest Rd., Hollister, CA 95023 TEL: 831-637-9217 _____________________________________________ New Three Session Laser Hair Removal Package Purest Laser

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EVENT / ENTERTAINMENT / LEISURE Purest laser is a cosmetic laser boutique salon in Midtown offering individualized service and face-to-face service provided by a female Japanese technician who specializes in hair removal and skin care. In addition to their regular 6 session package (buy 4 get 2 free), Purest Laser is now offering a new “half package”, buy 2 sessions get one free. There is no time limit to use the sessions. Also, first time customers can get one trial session for 1/2 price.

Location: 25 W. 38th St., (bet. 5th & 6th Aves.), 8th Fl. New York, NY 10018 TEL: 212-302-0038 www.purestlaser.com _____________________________________________ Summer Promotion at the Upper East Side Hair Salon Giovanni & Sacchi Hair Salon With a stylish 1940’s and early ‘50s décor, Giovanni-Sacchi Hair Salon specializes in color, highlights and Japanese perms, etc.

For the month of July, they are offering a special promotion where customers can receive a 20% discount on haircut/ blow-dry and perms as well as 10% off on hair color and highlights. Don’t miss out on this opportunity to look and feel your best for the summertime.

Location: 1364 Lexington Ave., (bet. 90th & 91st Sts.) New York, NY 10128 TEL: 212-360-5557 / www.giovannisacchi.com _____________________________________________

Volunteer Program For Earthquake Relief Efforts Destination Japan

To help the victims and devastated areas recover from the 311 disaster in Japan, Destination Japan arranges the relief tour to Japan. Its “Volunteer in Japan” effort makes it possible for you to actually help with your own two hands. This non-profit program is only a weekend long, but your contribution will be remembered for a lifetime.

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The “basic volunteer opportunity” price is $286 / per person (not including international airfare) and offers transportation to the disaster site in Miyagi Prefecture and hotel accommodations. You must be at least 18 years of age to participate. For more information, please contact or visit Destination Japan’s website.

TEL: 1-887-385-2726 / www.destination-japan.com _____________________________________________ Free Choux Cream (Cream Puff) to Chopsticks NY Readers Beard Papa The beloved Japanese choux cream (cream puff) and dessert chain, Beard Papa is offering one of their new “Cocoa Puff” pastries free to Chopsticks NY readers with any purchase until July 31. Just mention Chopsticks NY when you make your purchase. The new Cocoa Puff combines choux and pie type crust with chocolate. It is a slightly sweet and slightly bitter choux cream.

Location: 2167 Broadway, (bet. 76th & 77th Sts.) New York, NY 10024 TEL: 212-799-3770

_____________________________________________ Special Discount for Chopsticks NY Readers Dainobu Japanese supermarket chain, Dainobu carries over 3,000 grocery items along with a wide range of deli selections to chose from, including bento boxes and sushi. For a limited time only, Chopsticks NY readers will be able to receive a 10% discount for purchases of two items or more when they redeem the coupon on page 10. Expires July 31 and excludes sale items.

Location: 129 E. 47th St., (bet Lexington & 3rd Aves.)

New York, NY 10017 TEL: 212-755-7380 _____________________________________________ New Gel-Cool Lunch Box Summer Promotion Lunch-a-Porter Lunch-a-Porter provides a variety of stylish lunch gear that is thoughtfully crafted, fashionable, and eco-friendly.

Now, to help keep your lunches fresh and cool during the summertime, Lunch-a-Porter is unveiling their new GelCool 2011 Collection (Medium) boxes. What’s special about this collection of lunch boxes is that it contains a

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freezable non-toxic gel inside the lid, perfect for taking on picnics and sporting events. Receive a 10% discount on all Gel-Cool bento boxes when you make a purchase on their website. Just enter the code “summergel10” at check out and that’s it! Offer is valid until Aug. 15. www.lunchaporter.com

_____________________________________________ Salon offers 20% off New Treatment Michi Salon Michi Salon’s new Cashmere Luminance Treatment makes hair silky-smooth and allows you to control the volume. Using no formaldehyde, the treatment is more natural than a straightening perm and healthier than a keratin perm. It’s great for customers with damaged hair.

First-time customers get 20% off (Reg. $200 and up).

Location: 208 60th St., (bet. 2nd & 3rd Aves.), 2nd Fl. New York, NY 10022 TEL: 212-752-9229 _____________________________________________ Happy Hour Discounts at Japanese Barbecue House Gyu-kaku Midtown/ Gyu-kaku East Village Japanese barbecue house, Gyu-kaku Midtown and Gyukaku East Village are offering various happy hour discounts including 50% off main barbecue items. Some of the highlights of the Midtown happy hour menu are appetizers for $5, beer for $3, and sake for $5. East Village offers include 50% off entire alcohol menu and discounted BBQ courses. Each location has different offers and happy hour times so check out the website for details.

Location (Midtown) 805 3rd Ave., 2nd Fl., (at 50th St.), New York, NY. 10022 TEL: 212-702-8816 (East Village) 34 Cooper Sq., (bet. 5th & 6th Sts.), New York, NY 10003 TEL: 212-475-2989 www.gyu-kaku.com _____________________________________________ Dine-in Customers get 15% Off at Dinner Time from Sunday through Wednesday IRON Sushi At IRON Sushi, dine-in customers get 15% off their total at dinner from Sunday through Wednesday. IRON Sushi’s menu is based on authentic Japanese sushi but also

EVENT / ENTERTAINMENT / LEISURE includes American style fusion and original creative sushi.

It’s delicious and very popular with the locals.

Location: IRON Sushi East Village 212 E. 10th St., (bet. 1st & 2nd Aves.), New York, NY 10003 TEL: 212-228-0102 IRON Sushi Upper East Side 355 E. 78th St., (bet. 1st & 2nd Aves.), New York, NY 10075 TEL: 212-772-7680 www.ironsushiny.com

_____________________________________________ Grand Opening Promotion Tomoko Shima Hair Salon Known for their comfortable environment and highly skilled stylists, Tomoko Shima Hair Salon has recently opened a new hair salon in the Chelsea area of Manhattan. To celebrate the grand opening of their downtown location, Tomoko Shima Hair Salon will have a special 20% off promotion for new clients seeking to get a haircut, color, or blow dry. In addition, 20 % off of the Cash-

mere Luminance smooth control for highlighted & colored hair (formaldehyde free) will be offered. This promotion applies to both the Upper East Side and downtown locations and is valid until Aug. 31.

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

New York, NY 10128 TEL: 212-722-8828 235 W. 14th St., (bet. 7th & 8th Aves.)

New York, NY 10011 TEL: 646-438-9277 www.tomokoshima.com _____________________________________________ Grand Opening Campaign: Cold Sake at Half Price for Chopsticks NY Readers IZAKAYA on SMITH IZAKAYA on SMITH has just opened right off F line Bergen St. Station, Brooklyn. Celebrating this, they are now offering a grand opening campaign exclusively for Chopsticks NY readers: all the seven kinds of cold sake (glass only) they carry are at half price from Sunday to Thursday until the end of July. You can enjoy authentic izakaya dishes such as yakitori and gyoza dumpling as well as sushi and ramen. Mention Chopsticks NY to recieve this offer. Enjoy the real izakaya taste and ambiance in Cobble Hill.

Location: 176 Smith St., (bet Wyckoff & Warren Sts.) Brooklyn, NY 11201 TEL: 718-855-2020 _____________________________________________

WE ARE HERE: An Exhibition of Short Messages from the Disaster Zone Hug Japan Project From May 16th through 20th at New York’s AIGA Gallery, Benesse Corporation and Japan Airlines supported a special exhibition, WE ARE HERE, as part of the Hug Japan Project, in order to help support children who are victims of the Great East Japan Earthquake and Tsunami. On display at the exhibition were short messages and illustrations by 300 children who live in the affected areas of Japan, along with before and after photographs of affected areas by a professional photographer from Miyagi Prefecture. Visitors who viewed the exhibition wrote messages in response, which will be delivered to the children in Japan. The goal of the exhibition was to allow the children living in affected areas to express themselves to the world, and to allow the world to respond to the children, giving them hope and confidence. Many of the artworks expressed feelings of friendship, love, hope and the future.

Info: Hug Japan Project http://hugjapan.jp/ http://www.benesse.co.jp/english/ http://www.jal.co.jp/en/

Deal of the Month Up to 50% Off Massage Treatment Packages iDo Holistic Center Manhattan’s premier massage and spa facility iDo Holistic Center is celebrating its recent move to a new location with a grand opening sale featuring big discounts for first time customers on four treatment packages. The packages include full body massages, kampo herbal sauna and showers, and specialty treatments including facial shiatsu, foot shiatsu, reiki and more. The discounts are 40-50% off packages that range in price from $140 to $260 (See the website or call for details on packages and discounts).

Practitioners at iDo Center are trained to provide authentic Japanese shiatsu massage (acupressure) as well as other therapeutic treatments such as kampo herbal medicine. Shiatsu is recommended for people who suffer from stress, fatigue and all types of pain including back, neck sciatica and migraines. iDo Center’s new location features state-of-the-art facilities such as ozone generating machines and Austin Air Purifier which purify and deodorize the air and remove mold, fungus and allergens from the environment. The new space offers larger and improved sauna, shower, massage, acupuncture, and herbal medicine facilities.

Location: 22 E. 49th St., (bet. 5th & Madison Aves.), 3rd Fl. New York, NY 10017 TEL: 212-599-5300 / www.idocenter.com

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ENTERTA INM ENT

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music

“Yoshiki Radio” debuts on SiriusXM

After cracking the United States when his band X Japan played here last year, iconic J-rocker Yoshiki jumped to American radio. I don’t mean mere airplay—since May, he’s hosted a program on satellite radio SiriusXM.

“Yoshiki Radio” airs on The Boneyard (channel 38) at 9 PM the first Sunday of every month. Yoshiki plays his favorite Western and Japanese bands and discusses J-pop culture influential in the United States. “I want to show people that there is no one language, no real boundaries when it comes to music and art, and that we are all more alike than not,” he explains. “I also hope my exposure of unique music choices to the West will allow me to show, with pride, a beautiful side of our culture in these difficult times.”

Yoshiki became famous in the 1980s as the

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drummer and pianist for the heavy metal group X Japan. They popularized Visual Kei, a rock scene with costumes between glam rock and gothic fashion, and remain among Japan’s best-loved music acts. Though they broke up in 1997 and guitarist Hide died a year later, the surviving members reunited in 2007. They debuted in America last year by performing at Lollapalooza and touring subsequently.

SiriusXM President Scott Greenstein attended X Japan’s New York concert out of curiosity and was so enamored that he invited Yoshiki to join his company. “We love introducing listeners to bands they may not otherwise hear on other audio platforms and providing them the chance to discover great new music,” he says.

Yoshiki relates how his teacher disbelieved his goal of becoming a rock star. “But look, now I have

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By Victoria Goldenberg

my own radio show in America,” he says humbly.

Yoshiki seems focused on enjoying his program over using it to improve his stateside fame.

“I just have to play my favorite songs and include X Japan songs,” he said.

Victoria Goldenberg is a freelance music journalist. Her work appeared in purple SKY, The Aquarian Weekly and more.