Chopsticks NY #76 August 2013 by Chopsticks NY

AUG

Annual travel issue

Going Further Into Japan Special Interview

Tatsuya Nakadai (Actor)

CONTENTS

[Aug 2013, #76]

Going Further Into Japan

FeatureS

08 THE WORLD HERITAGE SITES OF JAPAN Japan has 17 sites recognized as UNESCO’s World Heritage today, all of which are well kept and restored and tell exceptional aspects of Japanese traditions as well as the world’s important legacies. Visiting those areas is a great way to go deeper into the culture unique to Japan.

10 Featured City 1: Kamakura 11 Featured City 2: Sakai PEOPLE

President / Publisher Hitoshi Onishi Editor-in-Chief Noriko Komura

02 Tatsuya Nakadai

Writers Devon Brown Misako Sassa Stacy Smith Waka Takagi

Tatsuya Nakadai, one of Japan’s most celebrated film stars, appeared in over 140 films during his decorated career encompassing six decades. Whether a man of justice, cold-blooded villain, handsome womanizer or mad warlord, he perfectly embodied various characters with a charismatic aura. Having worked with many internationally acclaimed Japanese directors such as Akira Kurosawa, Mikio Naruse, Kon Ichikawa and Masaki Kobayashi, he contributed to establishing the Golden Age of Japanese Cinema. While visiting NY this June, he talked Chopsticks NY about his life devoted to acting.

What’s New

Cover Ponto Ponta www.as-amid.com The theme on the cover of this month’s issue is “Travel”. To find out more about it, check out the featured section from page 7.

Proofreader Susan P. Spain Art Director Atsushi Hayashi Sales Manager Noriyuki Shimizu Sales Representative Akiko Murakami Administrative Assistant Janiel Corona

FOOD/SHOP

Elegance in Taste: Sweets, Kyoto Style

drink

Summer Sparkling Sake with a Hint of Peach

PRODUCT

A Stylish, Functional, and Eco-Efficient Morning

Executive Producer Tetsuji Shintani

BEAUTY

Perfected Over 15 Years: Anti-Aging, All-in-one Gel

SHOP

Minamoto Kitchoan Continues Serving “Wagashi” at New Location

FOOD

14 16 26 27 31 33 34

Japanese Restaurant Review Japanese Restaurant Guide Asian Restaurant Review Asian Restaurant Guide Grocery Guide Japanese Recipe Sake Column

LIFESTYLE

35 36 39 40 42 44 45

Beauty Interview Beauty Guide Health Guide Shop Guide School Guide Japanese Crossword Focus: School

EVENT ENTERTAINMENT LEISURE

50 50 50 50 51

NEW

New Jersey Event/Deals

Exhibition Performance Lecture/Forum/Film/Festival Event Happenings

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CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

PEOPLE

“If everyone went into the business of acting, the country would be ruined [laughs].” --------- Tatsuya Nakadai Tatsuya Nakadai is one of Japan’s most celebrated actors, and he has appeared in more than 140 films over the course of his six decade long career. During this time, he worked with legendary directors such as Akira Kurosawa, Masaki Kobayashi and Mikio Naruse, just to name a few. At the age of 80, he actively performs in films and on stage, as well as carries out extensive research for his roles. At the opening screening of Kurosawa’s Ran at the Museum of the Moving Image’s film series “See It Big!”, Mr. Nakadai made a rare appearance in front of his American fans. Chopsticks NY caught him backstage, where he discussed his life devoted to acting. Out of all of the movies you’ve appeared in, what are the three that you would most want American viewers to see? Hmm, I have affection even for those films that didn’t go so well [laughs]. First I’d say Harakiri, because it’s remarkable as a movie that was made methodically. I also think it’s wonderful in terms of depicting human sadness, bad systems, and the resistance to feudal society. I’ve been in 140 films, so let me think…Of course there’s also The Human Condition, whose production took nearly four years. That work was from when I was in my 20s.

After the screening of Ran, Nakadai answered fans’ questions. He shared many behind the scene stories about past films, such as the famous duel scene in Sanjuro.

An enthusiastic fan asked for his autograph on a poster for High and Low, in which he played a lieutenant detective solving a mixed-up kidnapping case.

Also, about two years ago I shot a great movie called Haru’s Journey with the new director Masahiro Kobayashi. Then last year we made the film Japan’s Tragedy together, which was released this year. I had never encountered a film like that. Not in terms of liking or disliking, but a reaction of, “What? This kind of movie exists?!?” It deals with the themes of living and dying. I play an old man with an incurable disease who lives with his two sons, and the story begins with him getting sick and being released from the hospital. He only has a few months left to live, so they let him go home. My character used to be a carpenter, so he hammers nails in his room to make it a coffin. He refuses to eat and just sits there. “Zazen” (Zen meditation) is actually a manner of death. It is the sensation of becoming dehumanized. So he is killing himself by remaining in his nailed room while he sits in this kneeled position. When you say “die,” this is a death notification, right? An incident like this happened in real life. A man was left like this for several years, while his son collected his pension money. If

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

you depict it this way it’s not that interesting, but at any rate the movie deals with human life and death, zazen, and how long the old man is going to stay like that to let his son keep collecting his pension. I could go on and on with other examples. Basically I did not take offers that I did not like, so for the most part I am happy with the works I have appeared in. I have played many types such as yakuza and servicemen, as well as been in the movies 203 Kochi and I Am a Cat. You just mentioned I Am a Cat, but you haven’t appeared in many comedies. Is that because you don’t like them or because there aren’t any good quality Japanese comedies? Right, because there weren’t many good quality comedies. To be honest, I am a “boke” (funny man) type rather than a tsukkomi (straight man) type from manzai (a traditional Japanese 2-person comedy style). There was a director named Kihachi Okamoto, and I appeared in one of his films, a remake of the French comedy Monsieur Verdoux. He didn’t use me in the same way Kurosawa did, meaning that he used me as boke. So in that way Okamoto was more like an older brother to me than Kurosawa, Mikio Naruse, Masaki Kobayashi, Keisuke Kinoshita and Kon Ichikawa, who were more my teachers. There was another director named Hideo Gosha who was also like an older brother to me. When we made movies together, it was like working with a sibling. So yes, I have done some comedy.

PEOPLE

There are many interesting American comedies, so what would you do if you got an offer? The only part I would be able to play is going under the kotatsu (heated table) and asking for tea!

who have passed through my teaching. Out of these, there are less than 10 who are currently making a living as actors. As you might expect, it is one thing to suddenly become popular on TV or in the movies, but another to make this last. If you don’t have the power to keep it going, you end up declining rapidly.

Changing the subject, how was viewing Ran on a print made from the original negative? But in saying that, you have succeeded in It was a very beautiful screen and the sound quality the multiple roles of TV, movies, stage and was excellent. in guiding others. Maybe “letting them play” is a more accurate deAnd that was without computer graphics. scription than “guiding”[laughs]. The horses were also amazing! No computer graphics. When Kagemusha was being Is that the key? screened in China, John Woo came up to me with a Yes, that and finding their good qualities and encourbouquet of flowers. Ever since he was in film school aging them. Also, for those that don’t have the inin Hollywood, he had been regularly sending me fan herent ability to become an actor, having them stop. letters that said, “I’m going to become a first-rate This is because the important thing is whether they director, and when I do would you be in one of my have this innate trait or not. For those without natufilms, Mr. Nakadai?” So when he came to meet me ral talent, becoming an actor is not something they I said to him, “We didn’t use any computer graph- can do without working extremely hard. If everyone ics, so tell me what you think about that.” He said, went into the business of acting, the country would “Well, I actually use them a little.” I later heard that be ruined [laughs]. he uses them a lot, and I felt bad about our exchange. [laughs] What are some places or things to do in Japan that you would recommend to visitors? Here in America you are thought of as a I think New York is a lot more interesting than Jamovie star, and there are not many people pan. For example, at Toys “R” Us they had a bug-like who know that you also perform in plays toy that I was watching them play with. I must have and have coached other actors. In regard stayed there watching for an hour! to cultivating talent, how do you view the combination of this work with your acting? So Toys “R” Us was a store that you enjoyed It’s very tough to discover actors. I thought it would spending time at here in New York? be great if I could find actors around me, so for three Yes [laughs]. I love the whole Times Square area. years I gathered people at my house and at a rehears- It’s like a melting pot of people, and I love jumbled al area. I had them come every day at 6 in the morn- places like that. Then there are the Broadway theing and stay until 5 or 6 at night every day, performing aters with their full houses. Spots like this which all day. I picked about five people each year. During cater to the world are of a different scale. a period when I was often coming to New York, I met with Lee Strasberg at the Actor’s Studio. I told him, Is there anything here in New York that “I am trying to do what you do.” At the time my wife you’d like to try that you haven’t already was still alive, and it was the two of us carrying this done? out. I said to Lee, “Because we are only two, five I’d love to perform on the New York stage. That’s my people is the most we are able to teach. I think that dream, as well as living here someday. if one of the five goes onto to become professional, that would be great.” Strasberg’s response was, ---------- Interview by Noriko Komura, “That’s preposterous, Mr. Nakadai. If you’re lucky, Translation by Stacy Smith one star will be born from 100,000 people. So to say that you are going to find one out of five people, that’s outrageous.” Well, I did that for 40 years and with five people being selected annually, that makes 200

Tatsuya Nakadai Actor and leader of a theatrical troupe, Tatsuya Nakadai was born in 1932 and first discovered by director Masaki Kobayashi. He was later cast as Kaji in The Human Condition trilogy (Part I: 1959, Part II: 1959, Part III: 1961), which boosted his acting career. During his decorated career encompassing six decades he appeared in over 140 films, including many works from internationally acclaimed Japanese directors such as Akira Kurosawa, Mikio Naruse, Kon Ichikawa, Keisuke Kinoshita, Kihachi Okamoto, Hiroshi Teshigawara, Hideo Gosha and Masaki Kobayashi. Nakadai was often cast with another iconic Japanese actor, Toshiro Mifune, and he contributed to establishing the golden age of Japanese cinema. He also performed in the Spaghetti Western, Today We Kill, Tomorrow We Die! (1968). Along with Nakadai’s career as a film and TV actor, he is quite prolific in theater. In 1975, he founded his own theater troupe, Mumaijuku, and has helped educate younger actors (Koji Yakusho [Shall We Dance? Memoirs of A Geisha, Babel] is among Nakadai’s disciples). At the age of 80, Nakadai is still passionate about acting, and his latest film Japan’s Tragedy (2012) recently premiered at Japan Society.

(Tatsuya Nakadai Selected Filmography) Conflagration (1958) Naked Sun (1958) The Human Condition (Part I: 1959, Part II: 1959, Part III: 1961), Odd Obsession (1959) When a Woman Ascends the Stairs (1960) Yojimbo (1961) Sanjuro (1962) Harakiri (1962) High and Low (1963) Kwaidan (1964) The Sword of Doom (1966) Face of Another (1966) Samurai Rebellion (1967) Kill! (1968) Kagemusha (1980) Onimasa (1982) Ran (1985) Hachiko (1986) Haru’s Journey (2010) Japan’s Tragedy (2012)

© 2012 MONKEY TOWN PRODUCTIONS Based on an actual event, Nakadai’s latest film Japan’s Tragedy asks the question, “What do we actually need to live?” The film premiered in Japan Cuts 2013, an annual film festival featuring new Japanese cinema at Japan Society.

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

WHAT’S NEW

All things new from stores, products, services to events Kyoto was established as the capital of Japan in the late eighth century, and the ancient city has developed and perfected a unique aesthetic sense. Whether it is fashion, food, culture, or lifestyle, the style of Kyoto embodies the essence of sophistication and elegance. Starting in August, selected sweets made by Kyoto’s Pâtisserie Gion Sakai will be sold in New York exclusively at Kiteya SoHo, a gift shop specializing in items from Kyoto. Established in 2010 in Kyoto’s Gion district, Pâtisserie Gion Sakai makes unique sweets that combine Japanese and European ingredients with a Kyoto twist. Kiteya SoHo will carry Gion Chocolat (a chocolate bar), Kyo Gokoron (polvorón, a Spanish shortbread), and Kyocha no Ha-awase (langue de chat, a long cookie). Available in milk, dark, and matcha (green tea) flavors, Gion Chocolat is molded into the shapes of maiko (apprentice geisha) accessories and wrapped in exquisite yuzen-patterned paper. Inspired by Spanish polvorón, Kyo Gokoron has a crusty texture that is subtly accented with either matcha, shichimi (an herb and spice mix), or wasanbon sugar and sakura (cherry blossoms). Kyocha no Ha-awase blends matcha and hoji-cha (roasted green tea) from Morihan (a prestigious tea store in Uji, the center of green tea in Japan) with soymilk in a delicate cookie. Beautiful to your eyes and perfect for your palate, Pâtisserie Gion Sakai’s sweets will lift your tea and coffee time to new heights.

Food/Shop

Elegance in Taste: Sweets, Kyoto Style

Directly from Kyoto, these European-style sweets with a touch of Kyoto will add elegance to your coffee and tea time.

Kiteya SoHo 464 Broome St., (bet. Mercer & Greene Sts.), New York, NY 10013 | TEL: 212-219-7505 | www.kiteya.com

This year we’ve already experienced recordbreaking hot weather, and with it now at its peak we thirst for refreshing drinks more than ever. From Ozeki Sake, a long standing brewery with over 300 years of history, Ozeki “Hana Fuga” Peach Sparkling Sake perfectly quenches this thirst. When peach juice is blended with sparkling junmai sake, it creates a Bellini-like summer flavor. Once you sip it, the refreshing frizzy, subtle sweetness from the rice and the fruitiness from the peach spread throughout your mouth at the same time. It’s best enjoyed when ice cold, but even when it is warmed up a little, it still holds its freshness and the rice flavor stands out, adding a fuller and more round taste. If you are Prosecco or Mocato d’Asti fans, you should definitely try it. It’s great to drink on its own as an aperitif, but it also pairs well with a wide range of flavors from light dishes to spicy Asian foods and desserts. With 7% alcohol content, it exactly right for cooling you down and jazzing up your summer nights.

DRINK

Summer Sparkling Sake with a Hint of Peach

Ozeki “Hana Fuga” Peach Sparkling Sake comes in a 250 ml bottle. With natural sweetness from the rice fermentation and peach juice, it’s easy to drink even for those who are new to sake.

Ozeki Sake (USA), Inc. 249 Hillcrest Rd., Hollister, CA 95023 | TEL: 831-637-9217 | www.ozeki.co.jp/english/products/sake/hana_fuga/ Distributed by JFC International | ww.sakeexpert.com

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

Ozeki “Hana Fuga” Peach Sparkling Sake has a low alcohol content, so you can drink it at weekend brunches the same way you enjoy Bellinis, and its slightly peach color will add brightness to your meal. Ozeki “Hana Fuga” Peach Sparkling Sake is an elegant choice for summer dining.

WHAT’S NEW

Product

A Stylish, Functional, and Eco-Efficient Morning

For most of us, weekday mornings can be hectic, and we could use a power booster. Panasonic, Japan’s premier home electronics brand, has just released a series of kitchen appliances that will help to kick start your day in a stylish way. Panasonic’s Breakfast Collection––which includes a toaster, coffee maker, and electric kettle––features chic, safe, and functional designs that are ergo-

nomic and eco-friendly. The coffee maker’s cubic shape fuses well-engineered design with modern function. It has an 8-cup capacity, paperless filter, blue LED Indicator, and an aroma selector sure to please every coffee lover. The stainless steel Keep Warm carafe also keeps coffee fresh longer. The high-gloss finish and robust stainless steel marks a stylish return to quality filtered coffee. Made to last, the two-slice toaster is packed with features that make it durable and safe, such as its stainless steel interior and cool touch exterior, which keeps those little fingers safe and gives you peace of mind. It has seven browning levels, defrost and reheat settings, and a bread-centering feature that gives optimum all-over browning results for a variety of breads and foods. Ergonomic side handles and stainless buttons allow for easy selection and use. The electric kettle also challenges tradition. Its ergonomic handle and spout make for easy pouring and filling. A washable filter, blue LED indicator, and stainless steel interior with an encased element offer durability and highlevel performance. Family-friendly safety features include a cool touch exterior and auto shut-off. All three appliances come in two colors, smoke and violet. Adding style to your kitchen and providing easy and safe functionality, Panasonic’s new Breakfast Collection promises a good start to your day.

“The cause of all skin troubles is a lack of moisture in the hyperkeratotic horny layer.” 15 years ago what was born out of this theory was the Aqua-Collagen-Gel developed by Japan’s Dr.Ci:Labo. It serves as an all-in-one gel that can be used after face washing to serve the six roles of toner, emulsion, beauty serum, cream, facial mask and liquid foundation. After continuing development in pursuit of safer, more effective and better usability, the newest version of this product will finally go on sale this August. This newly released Aqua-Collagen-Gel Super Moisture EX keeps the gel’s fresh penetration ability, while increasing its emolliating effect by combining oil-soluble components like squalene in perfect balance. It makes a smooth, cream-like skin surface a reality. It has been reborn into something with usability completely different from its predecessor, Aqua-Collagen-Gel. Moreover, it employs a collagen HC capsule independently developed by Dr.Ci:Labo that makes it possible to rapidly send components that support 120 types of beautiful skin to the hyperkeratotic horny layer. It is fragrance-free, colorless, without mineral oils, paraben and alcohol free, and free of oil-synthesized surface reactive agents. It is optimal to use it as a liquid foundation before applying makeup. If you apply it generously at night and use it as a pack, it has a moisturizing effect. It can be used for all ages, sexes and skin types, such as for men after shaving and for children to prevent dry skin. Aqua-Collagen-Gel Super Moisture EX

Beauty

Perfected Over 15 Years: AntiAging, All-inone Gel

comes in two sizes, 50 g and 120 g. Dr.Ci:Labo www.cilabousa.com The stainless steel and glass toaster offers seven browning controls, defrost and reheat settings, LED indicators, a built-in warming rack, and more.

This 8-cup capacity coffee maker, with a beautiful stainless steel and glass finish, boasts multiple features, including a paperless filter with aroma selector, an anti-drip function, auto shut-off, and a blue LED indicator.

Panasonic North America www.panasonic.com/us/home

This robust and elegant electric kettle has a 1.4-liter capacity and is equipped with auto shut-off for additional safety, as well as a blue LED indicator and an easyto-view water-level indicator. Panasonic Experience Shop 595 River Rd. (at Mitsuwa Marketplace) Edgewater, NJ 07020 | TEL: 201-840-8825

Founded in Japan in 1947 with the New York branch opened in 1997, Minamoto Kitchoan has introduced traditional “wagashi” (Japanese sweets) to U.S. customers for years. From casual everyday sweets, such as dorayaki (a pancake sandwich filled with azuki red bean paste) and daifuku (mochi [glutinous rice cake] filled with azuki red bean paste), to elegant seasonal delicacies, their authentic wagashi are enjoyed not only by Japanese but also American customers. In July, they recently relocated to Madison Avenue between 52nd and 53rd Street from its long loved location on the Rockefeller Center corner. Minamoto Kitchoan’s sweets can be purchased online as well.

shop

Minamoto Kitchoan Continues Serving “Wagashi” At New Location

Minamoto Kitchoan 509 Madison Ave., (bet. 52nd & 53rd Sts.), New York, NY 10022 TEL: 212-489-3747 | www.kitchoan.com

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

Annual travel issue

Going Further Into Japan THE WORLD HERITAGE SITES OF JAPAN

This June, Japan’s iconic mountain, Mt. Fuji, was recognized as one of UNESCO (United Nations Educational, Scientific and Cultural Organization)’s World Heritage sites. Now Japan has 17 World Heritage sites total, all of which are well kept and restored and tell exceptional aspects of Japanese traditions as well as the world’s important legacies. Visiting those areas is a great way to go deeper into the culture unique to Japan. We list all Japan’s World Heritage sites, 4 natural and 13 cultural properties.

Featured Cities

Kamakura City (Kanagawa Prefecture) Known as the first capital city established by the samurai class in the late 12th Century, Kamakura City leaves many shrines, temples and historical sites reflecting a traditional way of living. Just one hour by train from Tokyo, Kamakura is a peaceful haven that shows a nice contrast with Tokyo. © JNTO

Sakai City (Osaka Prefecture) With its superlative quality, Japanese knives forged in Sakai City are well sought after by culinary professionals not only in Japan but also worldwide, today. Originally developed as the hub of commerce and trade during the Middle Age in Japan, Sakai incorporated techniques from outside the country into traditional forging culture.

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

THE WORLD HERITAGE SITES OF JAPAN Visiting the UNESCO (United Nations Educational, Scientific and Cultural Organization) World Heritage sites is a great way to experience the unique cultural legacy and natural landscape of a region and one of the easiest ways to learn about a country’s history, traditions, and way of life. Here we display all Japan’s World Heritage sites, 4 natural and 13 cultural properties.

Shirakami-Sanchi, literally translated as “White 1 Shiretoko God Mountains,” preserves nature well and 8 Historic Villages of shows the evolution of Shirakawa-go and Gokayama terrestrial, freshwater, 2 Shirakami-Sanchi and marine ecosys9 Historic Monuments of Ancient Kyoto ( Kyoto, Uji, & Otsu Cities ) tems. The mountains are 5 Hiraizumi closed from November to 14 Iwami Ginzan Silver Mine and its Cultural Landscape May for safety reasons, but during the warmer 6 Shrines and Temples of Nikko 15 Hiroshima Peace Memorial seasons you will enjoy ( Genbaku Dome ) grand views of lakes and waterfalls as well as the 7 Fujisan 400-year-old “Mother 10 Historic Monuments of Ancient Nara Tree” that keeps a tre16 Itsukushima 11 Buddhist Monuments in the Horyu-ji Area mendous amount of waShinto Shrine ter in its trunk. 12 Sacred Sites and Pilgrimage Routes in the Kii Mountain Range 13 Himeji Castle 3 Yakushima

Yakushima 17 Gusuku ( castle ) Sites and Related Properties of the Kingdom of Ryukyu

World Natural Heritage Sites Shiretoko (Year of inscription: 2005) Shiretoko, located in the northeast of Hokkaido, provides an outstanding example of the interaction of marine and terrestrial ecosystems as well as ecosystem productivity. Surrounded by a primitive forest, Shiretoko offers magnificent scenery, including the Shiretoko-Go-Ko lakes, waterfalls, and drift ice in the ocean, as well as a number of marine and terrestrial species, some of which are endangered and found only in this region. The Shiretoko-Go-Ko lakes are comprised of five scattered lakes. Since no river flows in or out, the lakes are filled by springs, which keeps the water extremely clear.

Shirakami-Sanchi (Year of inscription: 1993) Stretching across the borders of Aomori and Akita prefectures on the northernmost part of Honshu Island, Shirakami-Sanchi has the last virgin forest of buna, Siebold’s beech trees, that once covered the hills and mountain slopes of northern Japan.

(Year of inscription: 1993) A small island located 45 miles south of Kyushu Island, Yakushima is home to a rich array of flora, with some 1,900 species and subspecies, including ancient specimens of sugi (Japanese cedar). Some of the sugi are over 1,000 years old, the oldest tree is thought to be 7,200 years old. Thanks to its climate, Yakushima maintains a unique ecosystem.

4 Ogasawara

Ogasawara Island (Year of inscription: 2011) The property numbers more than 30 islands clustered in three groups and covers a surface area of 7,939 hectares. The islands offer a variety of landscapes and are home to a wealth of fauna, including the Bonin Flying Fox, a critically endangered bat, and 195 endangered bird species. Four-hundred and forty-one native plant taxa have been documented on the islands whose waters support numerous species of fish, cetaceans and corals. Ogasawara Islands’ ecosystems reflect a range of evolutionary processes illustrated through its assemblage of plant species from both southeast and northwest Asia, alongside many endemic species.

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

World Cultural Heritage Sites Hiraizumi – Temples, Gardens and Archaeological Sites Representing the Buddhist Pure Land (Year of inscription: 2011) It features vestiges of government offices dating from the 11th and 12th centuries when Hiraizumi was the administrative center of the northern realm of Japan and rivalled Kyoto. The realm was based on the cosmology of Pure Land Buddhism, which spread to Japan in the 8th century. In combination with indigenous Japanese nature worship and Shintoism, Pure Land Buddhism developed a concept of planning and garden design that was unique to Japan. The four gardens were built by the Ôshû Fujiwara family as symbolic manifestations of the Buddhist Pure Land on this earth, a vision of paradise translated into reality through the careful disposition of temples in relation to ponds, trees and the peaks of Mount Kinkeisan, the heavily gilded temple of Chûson-ji, the only one remaining from the 12th century.

Shrines and Temples of Nikko (Year of inscription: 1999) Long before the Tokugawa Shogunate established its family shrine in Nikko during the 17th century, the area was considered a sacred place © JNTO by Shugen-do Buddhists. Accordingly, Nikko has both temples and shrines, which both harmonize and contrast with the surrounding mountains and forests. UNESCO has designated two shrines, Futarasan Shrine and Toshogu, and one temple, Rino-ji Temple, as World Heritage sites. Toshogu, the Tokugawa family shrine, is especially famous for its lavish decoration and intriguing construction technique that reflect the artisanship and architectural splendor of the Edo period.

Fujisan, sacred place and source of artistic inspiration (Year of inscription: 2013) The beauty of the solitary, often snow-capped, stratovolcano, known around the world as Mount Fuji, rising above villages and tree-fringed sea and lakes has long inspired artists and poets and been the object of pilgrimages. Its representation in Japanese art goes back to the 11th century but 19th century wood block prints have made Fujisan become an internationally recognized icon of Japan and have had a deep impact on the development of Western art. The inscribed property consists of 25 sites which reflect the essence of Fujisan’s sacred landscape.

Historic Villages of Shirakawa-go and Gokayama (Year of inscription: 1995) Because these villages © JNTO were isolated from other areas by snowy mountains, Shirakawago and Gokayama developed and preserved a unique way of life that grew out of their natural and socio-economic circumstances. The main attractions of this World Heritage site are the Gassho-style houses. These houses have extremely steep thatched roofs that effectively prevent snow from piling up. Beneath the roofs are three- or four-story rooms for culturing silkworms, which used to be the villages’ main source of income. A Gassho house is made of timber, straw, and rope, and no nails are used.

Historic Monuments of Ancient Kyoto (Kyoto, Uji, and Otsu Cities) (Year of inscription: 1994) Kyoto is the city where Japanese culture bloomed and developed, and it’s been the cultural center of Japan since the imperial capital was built there in 794. The shrines, temples, and gardens of Kyoto are great examples of the development of Japanese culture, particularly in the areas of wooden architecture, religious architecture, and the art of landscape gardening. There are 17 World Heritage shrines and temples in the site.

Historic Monuments of Ancient Nara (Year of inscription: 1998) Nara is considered the birthplace of Japanese culture. Located south of Kyoto, Nara was the capital city from 710 to 784. Heijokyo, the capital of Nara, was modeled on the Chinese system of government

and city planning. In addition to its system of government, Japan imported numerous other things from China via Korea, including religion, philosophy, and art. The historic monuments of ancient Nara represent the evolution of Japanese architecture and art as a result of cultural links with China and Korea.

Buddhist Monuments in the Horyu-ji Area (Year of inscription: 1993) Horyu-ji Temple was built about 1400 years ago in the Ikaruga region of Nara prefecture and is known as the world’s oldest wooden construction. The founder of the temple was Shotoku Taishi (Prince Shotoku), who embraced Buddhism and actively imported Chinese culture to Japan. The monuments in the Horyu-ji area, including the Kondo (Golden Hall), the Gojunoto (Five-story Pagoda), and Yumedono Hall (Hall of Dreams), miraculously blend Chinese and Japanese styles and display outstanding examples of Buddhist art.

Sacred Sites and Pilgrimage Routes in the Kii Mountain Range (Year of inscription: 2004) The Kii Moun© JNTO tains stretch over three prefectures, Mie, Nara and Wakayama, and the three sacred sites in the area are connected by pilgrimage routes that lead to the ancient capitals of Nara and Kyoto. One of the three sacred sites, the Yoshino and Omine area, has steep mountains and serves as the sacred center of Shugen-do, the Japanese religion that combines Shintoism, Buddhism, Taoism, and mountain worship. Another site, Kumano Sanzan, is the head shrine of 3,000 shrines known as the Kumano Jinja Shrines. Koya-san, another site, is the deep forest where Kongobu-ji Temple, the head temple of Shingonshu, is situated.

Himeji Castle (Year of inscription: 1993) The elegant castle Himeji-jo is one of four existent castles built before the Edo period. It has both beauty and the ingenious defense systems found in castles during the Civil War period in Japan. With its sophisticated appearance combining straight lines, curving roofs, and white plastered earth, it is called “HakuroJo,” or “White Heron Castle.” The castle also has miraculously avoided damage caused by wars, including the severe bombing during World War II. Himeji Castle is currently under major restoration.

Iwami Ginzan Silver Mine and its Cultural Landscape (Year of inscription: 2007) The Iwami Ginzan Silver Mine features the remains of large-scale mines, smelting and refining sites, and mining settlements from the 16th to 20th centuries. This region contributed not only to the development of the economy in Japan but also to the economies of the surrounding nations. Because of its rich natural resources, the area was once the target of territory battles among many samurai lords who wanted to support and leverage their financial foundations during the Civil War period.

Hiroshima Peace Memorial (Genbaku Dome) (Year of inscription: 1996) Genbaku Dome in Hiroshima prefecture is the ground zero of the atomic bomb explosion on August 6th, 1945, and is the only structure left standing in the bombed area. The neo-Baroque-style building was originally built in 1915 and used as a showroom for the local products of Hiroshima. After the bomb, it has been considered a symbol of the most destructive force created by humankind.

Itsukushima Shinto Shrine (Year of inscription: 1996) Itsukushima Shinto Shrine was first built in the 6th century on the island of Istukushima in the Seto Inland Sea by Emperor Suiko and was enlarged by Kiyomori Taira, a powerful aristocrat, in the 12th century. Itsukushima Shinto Shrine is artistically and technically ingenious and perfectly harmonizes with the surrounding mountains and sea. The 16-meterhigh torii gate, built in the middle of the sea, symbolizes the highly refined artistic sense and technical skills of the region and time period.

Gusuku (castle) Sites and Related Properties of the Kingdom of Ryukyu (Year of inscription: 2000) The Kingdom of Ryukyu (current Okinawa prefecture) was prosperous between the 12th and 17th centuries, when it served as the center of economic and cultural exchange for southeast Asia, China, Korea, and Japan. The political and economic climate of the Kingdom of Ryukyu was different from those of the countries surrounding it, and the surviving monuments of the site demonstrate Ryukyu’s unique cultural identity. Unlike Japan’s castles, Shuri-jo Castle, a highlight of this World Heritage Site, did not serve as a fortress but rather as a palace. *The World Heritage information courtesy of UNESCO World Heritage Center: http://whc.unesco.org/

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

ADVER TISEMEN T

800-Year Old Ancient Capital City Established in 1185, Kamakura was the first samurai governed capital in Japan. It prospered as the capital for centuries and developed a unique culture. With many beautiful temples and shrines, sophisticated lifestyles and unique geographical features that offer an environment where people can immerse themselves in its traditional ambience, Kamakura is the ideal short trip destination from Tokyo.

Capital City Founded by Samurai Located an hour away from Tokyo by train, Kamakura allows visitors to experience the sense of something new along with the traditional, and it boasts 20 million visitors per year. In 1185, Minamoto no Yoritomo relocated the capital to Kamakura, and this is when the first government by samurai began. This was the foundation of the military government, which continued until the middle of the 19th century. Minamoto was the first shogun of the Kamakura Shogunate, and he not only developed this feudal government but also started city-building. By the time his efforts towards urban development were nearly completed in 1230, the Shogunate was entering its prime and Kamakura became Japan’s hub for government, military, diplomacy and culture. With economic development, commerce with the Chinese Sung and Yuan Dynasties was flourishing, and several aspects of Chinese culture such as Zen Buddhism, Zen Buddhist-style architecture and Buddhist statue carving were introduced to Japan. This is when the Great Buddha (a.k.a. Daibutsu) was built and construction of Zen temples was booming. Tsurugaoka Hachimangu Shrine Tsurugaoka Hachimangu was the main shrine of the Kamakura Emperor and is located in the center of Kamakura proper. Originally built in the late 11th century, the temple was moved to its current location and rebuilt by Minamoto about 100 years later. The shrine served as the backdrop for numerous historical events, and there are many stories attached to it. Currently it is one of the mainstays of Kamakura tourism, as well as home to traditional Shinto weddings throughout the year. In July and August, the lotus pond in the precinct provides magnificent views of blooming lotus flowers. On the third Sunday of April and the 16th of September, a historical yabusame festival takes place at the dirt road crossing below Hachimangu Omiyage in Kamakura Don’t forget to pick up some Kamakura souvenirs before you go home! “Hato Sabre” is a cute, pigeonshaped buttery sabre cookie, which has been loved for over 100 years. “Kurumikko” is a walnut caramel captured in layers of butter cookies. The caramel melts like cream in your mouth and blends with the crusty cookies and crunchy walnuts.

Shrine. Here spectators can enjoy watching riders on horseback dressed up in samurai costumes run and shoot arrows at targets set up along the path.

Great Buddha in Kotoku-in Temple

Sitting peacefully under the open sky, the Great Buddha is a must-see when visiting Kamakura. The 11.93 meter (almost 37.5 feet) tall, bronze statue of Buddha was made in the mid-13th century. In those days, Buddhism ruled the country and they first built temples at the north, south, east and west corners of Kamakura in order to receive the protection of the gods. They then thought they needed a symbol of the newly established capital and built the Daibutsu. The original Daibutsu was a huge wooden statue housed inside a large temple building, but it was soon destroyed by a typhoon and then again later by a tsunami. In the mid-13th century, the statue was rebuilt using a more durable bronze cast.

The towering Daibutsu at Kotoku-in Temple has sat in the open air for almost 760 years.

Bamboo Grove in Hokokuji Temple

Hokokuji Temple was first built in the 14th century and has a connection with the Ashikaga Shogunate. The temple is particularly known for its beautiful bamboo grove. A walkway of small white stone wedges winds its way through the grove, allowing you to see it from various angles and appreciate a quiet moment in this ancient capital. You can also relax with a cup of matcha green tea while gazing at the bamboo grove.

The long approach to the main shrine with its stone steps is one of the highlights of visiting Tsurugaoka Hachimangu.

Modern Day Kamakura When the Yokosuka Line opened in 1889, Kamakura again became the focus of attention as a beach, resort and residential area for modern people. There are many who loved it for its mild climate and plentiful nature, as well as its tradition of history and culture. Because Kamakura was left mostly undamaged during World War II, this tranquil city surrounded by abundant greenery remained as is and received even more visitors post-war. Even now, just strolling around Kamakura invites you into a world of true relaxation where you can clear your mind and be at peace. It is a nice contrast with the hustle and bustle of Tokyo. Kanagawa Prefectural Government http://kanagawa-travel-info.com/english/

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The yabusame festival held biannually makes you feel close to the brave samurai culture.

Looking up at the sunlight through the bamboo trees is a striking experience that makes you feel calm and cool.

Adored by Pros: Forged knives from Sakai City

ADVER TISEMEN T

As Japanese cuisine spreads throughout the world, excellent Japanese forged knives have charmed even non-Japanese chefs preparing various cuisines. Today in New York, most celebrity chefs use these Japanese forged knives from Sakai City due to their quality.

History of Sakai Forged Knives

Sakai Forged Knife As a Work of Art

Sakai City in Osaka Prefecture is the largest producer of Japanese forged knives. Sakai forged knives have an established reputation as being of the highest quality, which is evidenced by the fact that 90% of Japanese culinary professionals use them. Sakai City has a long history, and is particularly known for flourishing as a hub of commerce and trade during the Middle Ages and being the most culturally advanced city in Japan at the time. The technology that directly entered Sakai from overseas and the West was connected to the development of Sakai forged knives. Sakai’s forging techniques, sword forging and firearms barrels became its base, and these can be said to be a true fusion of Japanese traditional techniques and Western technology.

Normally knives are sharpened the same on both sides (double blade), but there are some single blade Sakai forged knives. Compared to double blade knives, single blades have a sharper cutting edge, and provide a clear advantage depending on use. Sakai forged knives are also characterized by their many varieties. Because they are crafted in accordance with the requests of chefs all over the country, there are knives for all purposes and they are easy to use, making them the standard Japanese knife. The following chart describes both major knife types as well as minor ones, such as those used for cutting soba, sushi and eel, all of which are made according to its use.

Sharp Cutting Knives Change Flavor As an expert in Japanese cuisine who makes sushi, sashimi and kaiseki style dishes, Norito Shimura, Executive Chef at upscale, modern Japanese cuisine restaurant, MEGU Midtown, always uses several Japanese forged knives depending on what he is preparing. To prove the quality of Sakai forged knives, we had him use the yanagiba and asked him how it cut. “I used this Sakai forged knife yanagiba to prepare Omakase Sashimi (bottom) and Salmon Appetizer (right outside column). It cuts sharply into ingredients without breaking the seafood’s tissue, which is very soft and delicate. If you look at the cutting edge, you’ll see how pointed and beautiful it is. This means that the ingredients’ fresh flavors can be preserved. In other words, the knife can upgrade the dishes,” says Chef Shimura. For real pros like Chef Shimura who pursue perfect flavors and presentations, knives that cut sharply are absolutely essential. MEGU Midtown 845 United Nations Plaza New York, NY 10017 MEGU New York 62 Thomas St. New York, NY 10013 TEL: 212-964-7777 www.megurestaurants.com

Major types of Sakai forged knives Deba For filleting. Three-slice grating, etc. Single blade Sashimi For slicing fish, meat, etc. Also called yanagiba, shobu. Single blade Usuba For vegetables. Basically the same as vegetable cutting knives. Single blade Funayuki A knife somewhere between deba and santoku. Can also slice. Single blade Santoku For all-purpose home use. Also called bunka knife. Double blade, single blade Chef’s knife All-purpose Western knife. Double blade, single blade Paring Used to peel skin off fruits and vegetables and other detailed work. Double blade, single blade

Sakai forged knives are made of carbon steel, and both forging and sharpening are manually carried out by craftsmen. Forging processes include hot forging, cold forging, quenching and tempering, and there are over 20 ways of sharpening such as aratogi, hontogi and buffing. Works of art made by craftsmen like Sakai forged knives are loved by true professionals. Chefs that are able to beautifully use them are producing art-like cuisine for the world. *To check out the beauty of Sakai forged knives, visit the Sakai City Traditional Crafts Museum. www.sakaidensan.jp/en/

Deba knife (left) and Sashimi knife (right), both made of Yasuki blue steel with a gorgeous suminagashi layering style.

This amazingly thin salmon is the work of Chef Shimura at MEGU Midtown, by using a Sakai forged sashimi knife yanagiba style. Sakai Products in NY NOW From August 18th to 21st, Sakai City will have a booth at the Japan Pavilion of NY NOW, an industry fair offering home, lifestyle and gift items, held in New York Javits Center. Incense from Baieido (www.baieido.co.jp) and kitchen/ office/house-wares from INOMATA (www. inomata-k.co.jp) will be presented. www.nynow.com Sakai Forged Knives and Craftspeople from Sakai in NY On November 1-5, master craftspeople from Sakai led by Yoshikazu Ikeda [photo], president of Association of Sakai Forged Knife Masters will visit New York. It’s a rare opportunity to learn their superb knife making skills and get their products directly. Also Sakai’s knife manufacturers are coming to NY for some sales events in March of next year.

Sakai City Industrial Promotion Center www.sakai-ipc.jp hanro@sakai-ipc.jp

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JAPANESE RESTAURANT REVIEW

Natori 58 St. Marks Pl., New York, NY 10003 TEL: 212-533-7711 Sun-Sat: 5 pm-11:30 pm

Japanese Restaurant Review NATORI Asuka Misoya

Asian Restaurant Review NiU Noodle House

Natori, a family style restaurant in the East Village, has been cherished by neighbors for almost 30 years, and even after the recent ownership change and menu/interior overhaul, the spirits of serving Japanese home cooking remains; the warm, welcoming, dining room invites guests to get relaxed and dive into Japanese comfort food. Loyal customers can still enjoy Chilean Sea Bass Teriyaki and sushi while new customers can try regional specialties like fluffy Osaka style okonomiyaki and Hiroshima modern-yaki made with noodles as well as ramen. The best way to sample NATORI’s flavors is with the affordable set meals. The popular Hakata Tonkotsu Ramen Akadama Teishoku comes with a tomato, arugula, avocado salad topped with yuzu dressing, fried chicken karage and gyoza and allows you to try addictive curly noodles in a spicy miso broth topped with akadama meat sauce. If you need sushi to round out your feast, try the colorful Choleste Don a classic chirashi garnished with sea urchin and salmon roe. Those looking for something cool on a hot summer day should check out the cold ramen on the special summer menu. Whether you dine with a group of friends or family you’ll feel right at home at Natori.

Listings Japanese Restaurant Asian Restaurant Until the end of August, NATORI is offering a free 8 oz. beer for those who order either Chilean Sea Bass Teriyaki Teishoku, Choleste Don, or Chef’s Ramen Dinner Special Teishoku (Shoyu Ramen or Hakata Tonkotsu Ramen Akadama).

Feel relaxed as if you were at home in the new NATORI.

3 Best Sellers 14

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

Chilean Sea Bass Teriyaki Teishoku $22 Choleste Don $23.50 Hakata Tonkotsu Ramen Akadama Teishoku $16.50

JAPANESE RESTAURANT REVIEW

Asuka

Misoya

300 W. 23rd St., (bet. 8th & 9th Aves.), New York, NY 10011 TEL: 212-727-0888 | www.asukasushi23.com Sun-Thu: 11 am-11:30 pm, Fri & Sat: 11 am-Midnight

129 2nd Ave., (bet. St. Marks Pl. & 7th St.), New York, NY 10003 TEL: 212-677-4825 | www.misoyanyc.com Mon-Sat: 12 pm-11:45 pm, Sun: 12 pm-10:45 pm

New York City has an abundance of great sushi shops so when Manager, Eric, took charge of long time Chelsea favorite, Asuka he pledged to raise the bar. “I want to give customers something different,” he said. This dedication to all things new and exciting has given birth to some fantastic combinations like the Three Way Sashimi appetizer, a trio of seasonal sashimi dressed with three individual sauces designed to enhance natural flavor. A recent visit revealed tuna with black truffle soy sauce, yellowtail with yuzu and salmon with mango salsa. Take a look at the Tempura a la Carte for unique items like avocado, okra and soft shell crab. The innovative theme continues with the popular Crispy King Crab appetizer served with a creamy Cajun sauce, and the awesome Coconut Shrimp Roll, a combination of shrimp tempura and lobster salad accented by a light coconut milk flavor. Vegetarian and gluten free dieters will be pleased with the host of options for them like the vegetarian hand rolls and cucumber wrapped rolls. The cocktail menu is home to additional creations including the Lotus made with pear vodka, ginger liqueur and pineapple juice. Asuka is packed full of repeat customers who come back for the casual and relaxing atmosphere, great prices and most of all the fresh exciting food.

Misoya in the East Village is the first New York restaurant to specialize in miso flavored ramen. They feature three types of miso in their soup; Kome (rice) from northern Japan, Shiro (white) from Kyoto and Mame (bean) from Nagoya. Owner/Chef Norimitsu Nishida explains, “Not only does miso taste good, but it is nutritional and has health benefits such as preventing cancer, lowering blood pressure and aiding digestion. It represents Japanese food culture and I want to spread it to the world.” Since opening nearly two years ago, Misoya has been offering its thick and curly noodles in a base soup made from chicken stock, seaweed and vegetables, making 4-5 ramen varieties for each type of miso. Standard toppings are uniquely planned to match regional flavors of miso, such as potato and corn for Kome, fried tofu for Shiro and deep fried, breaded shrimp for Mame, but there are 10 other toppings that can be added, including pork chashu marinated in homemade miso and miso flavored egg. Customers can also enjoy appetizers like fried chicken and pork katsu, which come with a miso dipping sauce. Stay cool this summer at Misoya with a beer and homemade gyoza to start, followed by the seasonal sesame miso chilled ramen or the noodle dish of your choice. Kome Miso Cha-shu Ramen is the best selling ramen at Misoya. Toppings include ground pork, bean sprouts, green onion, corn, fried potato, bamboo shoots and exquisite homemade miso flavored chashu made through painstaking preparation steps.

The Coconut Shrimp Roll (left) is a crowd favorite packed with color and crunch; the pineapple of the Lotus cocktail is its perfect pairing. During Happy Hour (5-9 pm, 7 days a week), diners can enjoy a “Buy 1 Get 1 Free” on all beer and cocktails.

Wrapped in thin, crispy gyoza skin, umami from garlic chives and pork creates a superb harmony in your mouth. Take a seat in the spacious dining room where locals linger in complete comfort.

3 Best Sellers

Three Way Sashimi Salmon Steak Magic Roll

$14 $18 $12

Cozy, cellar-like dining room accommodates about 20 people.

3 Best Sellers

Kome Miso Cha-shu Ramen Homemade Pork Gyoza Dumplings Sesame Miso Hiyashi Ramen

$13.50 $4.50 $9.50

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

ASIAN RESTAURANT REVIEW

Chinese Eats on Greenwich Village Grounds NiU Noodle House NiU Noodle House brings the best of Chinatown north to Greenwich Village. The journey begins with dim sum crafted in house and served all day. Mainstays like roast pork buns, soup dumplings and spring rolls are always available and a visit is not complete without sampling specialty nibbles like the Steak and Cheese Dumplings. Stuffed with juicy beef and cheese, the traditional dumpling wrapper becomes a package for an addictive, Asian American treat. Follow dim sum with a bowl of noodles. Seven varieties such as: ramen, buckwheat and spinach are available and each is made by a Chinese noodle chef with 45 years of experience. Pair your favorite with beef, chicken, tomato or vegetable broth made from scratch daily. The restaurant’s name Niu means cow bones in Chinese announcing its dedication to all things beef. For full emersion into the NiU culture, try the Beef Trifecta, which is a combination of flank steak, short ribs, and beef shank served in a hearty broth with fresh ramen noodles. The eclectic dining room design is dedicated to all things Greenwich Village. Humongous photos of local brick and mortar architecture cover the walls. “The owners really wanted to keep everything local,” manager Richard explains. For a final sweet treat, sip on a bubble tea or share a shaved ice. No matter what you choose it will taste like Chinatown, but feel like Greenwich Village down to the very last bite. NiU Noodle House 15 Greenwich Ave., New York, NY 10014 TEL: 212-488-9888 / www.niunoodlenyc.com Sun-Thu: 11 pm-11 pm, Fri & Sat 12 pm-Midnight

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Short ribs, flank steak and beef shank cure carnivorous cravings in the Beef Trifecta. Served with ramen, hardboiled egg and bok choi, it’s a soup that sticks to your bones.

Steak and cheese is an unusually delicious filler for a dumpling wrapper. A bite as is, is purely American. Dip into the sauce for a surprising Asian twist.

Explore all of Greenwich Village inside the fun and fanciful NiU dining room. A trip to the restroom will find you on the steps of the West 4th subway station.

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FOOD / DRINK / GROCERY

Let’s Eat the Season ~Cucumber~ Juicy, refreshing and containing an abundance of Vitamin A, B and C, the cucumber is a summer vegetable that both quenches your thirst and cools your body heat. The types of cucumbers commonly used in Japan are slender, crisp and less seedy than the ones found in the U.S. This time Misako Sensei uses Persian cucumber, similar to the ones Japanese use, to introduce Japa-

nese traditional home-style pickles with miso paste and ginger. She figures out a trick to cut the pickling time greatly by allowing the cucumbers to quickly absorb umami from the miso paste. Simple, tasty and nutritious, these pickles are a perfect accompaniment to meals, as well as a perfect side dish when drinking beer and sake. [InGredients] (Serves 2-3) r 4 Persian (or sometimes they’re r ¼ cup your favorite miso paste called mini/baby) cucumbers r1-2 tsp grated ginger [Directions] 1. Peel cucumbers leaving equal amount of peel in between each peel. This will make a nice striped pattern as well as a nice “crunch” in the end product. 2. Put grated ginger into miso in a bowl and mix well. 3. Cut a piece of plastic wrap and spread on half of miso mixture.

er ucumb C d e r u Miso C r e g n i G

Pickles in Japan Japan has an extensive pickling culture. Daikon radishes, cucumbers, eggplant, nappa cabbage, and plums are commonly used, but thanks to the length of pickling time and the ingredients the vegetables are pickled with, people can enjoy a wide variety of pickles everyday. In addition to simple salt pickles, other popular varieties include rice bran, sakekasu (sake lees), vinegar, rice koji, miso paste, soy sauce, and mustard (Some are fermented and some are not). Regional differences, such as use of local produce and unique pickling agents, also make the pickling culture more interesting.

4. Lay cucumbers on top of the spread out miso and put the rest of the miso mixture on top of the cucumbers. 5. Fold all corners of the plastic wrap, so all the cucumbers are covered with miso and the wrap. Squeeze out excess air if there is any. 6. Microwave for 1 ½ minutes on high setting and let cool in the fridge for about 3 hours. 7. Remove cucumber from the miso and rinse lightly. Pat dry with paper towel, cut into bite size pieces and serve with freshly grated ginger.

TIP: Thisisasuperquickandeasycuredcucumber. v Bymicrowaving,it’s readywithinafewhours.Youcan alsoleavethemlongerinthefridgeforupto3daysfor bolderflavor. Makesagreatappetizer( perfectwith coldsake!) andisfantasticwithahotbowlofrice!!

Misako Sassa

r/food consultant Japanese cook ing instr ucto nese cook ing, focu sing Japa entic Misa ko teaches auth ing healthy home-style cook and , ious delic le, simp on nts. edie ingr l loca and onal using seas tudionyc .com Website: Japa neseculinarys om Cooking video: ny1page.c

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THE KURAMOTO - VOL.42 -

Brewing “Kimoto” Sake with Universal Value Daishichi Sake Brewery Co., Ltd.

Founded in 1752 in Fukushima Prefecture’s castle town of Nihonmatsu, the Daishichi Sake Brewery has produced sake of refined quality for over 260 years. With the Abukuma Range in the east, Mt. Adatara in the west, and the Abukuma River cutting through the middle, Nihonmatsu’s nature offers not only magnificent landscapes but also an optimal environment for sake brewing. First and foremost, it is important to know that the brewery has garnered a great reputation for brewing sake with the kimoto method, the most authentic way of creating starter

mash. This method, requiring a huge investment of time and labor, results in a harmonious natural fragrance, a strong finishing quality, and a smooth and balanced feel on the palate. “We have been pursuing sake with a universal value,” says Mr. Hideharu Ohta, the 10th President of Daishichi Sake Brewery. The Daishichi sake made with the kimoto method has a depth that matches with many types of cuisines, a strength that can hold its own with fatty and oily foods and an ability to grow and mature over time. The complexity within its

strength, depth of flavor, and sophisticated harmony are features that make it the highest quality sake. In addition to perfecting its signature kimoto brewing method, Daishichi continues to cultivate and improve its brewing technique. Examples include the introduction of a super-flat rice polishing technique which effectively maximizes the rice’s potential, and a new anoxia filling bottling system which allows long-term stability and reliability of quality. It is natural that Daishichi’s sake receives critical and international acclaim. It was selected as the sake for the toast at the official banquet of the Toya-ko G8 Summit, and it was also served at a royal banquet in the Netherlands. In addition, the brewery was appointed to brew sake for the 1,200year anniversary grand ceremony for the World Heritage site Koya-san Temple, which will take place in 2015. The exquisite Daishichi sakes that are currently available in the U.S. are Daishichi Kimoto, Masakura, Minowamon, and Myoka Rangyoku.

Daishichi Sake Brewery Co., Ltd. 1-66 Takeda Nihonmatsu-shi Fukushima-ken 964-0902, JAPAN TEL: +81-243-23-0007 www.daishichi.com

3 things you should know about Daishichi Sake Brewery Co., Ltd. Daishichi Sake Brewery is recognized as the finest producer of kimoto sake. Kimoto is the most superior method of creating a pure and choice concentration of yeast cells for sake. In the photo, brewers are carrying out “yamaoroshi,” the mashing of steamed rice and koji with special paddles called “kabura-gai.”

The super-flat rice polishing technique developed by Daishichi Sake Brewery has caused a sensation in the sake brewing industry. When brewing sake, the rice must first be milled to remove any unwanted bran near the surface, the super-flat rice polishing technique most effectively removes this unnecessary content. On the left side of the picture is 50% polished rice via the super-flat rice polishing technique, and on the right is Daiginjo rice that is 35% polished via a regular method. Super-flat Rice Polishing

front 2.5 mm

profile

1.5 mm

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Conventional Rice Polishing

front 2.5 mm

profile

1.9 mm

Daishichi’s sake receives overwhelming acclaims from critics, experts and fans. At the Jizake Tai-show, it was chosen by over 7000 votes from master sake sommeliers, sake specialists and sake lovers. Daishichi took the highest platinum prize for three straight years from 2009-2011, and in 2012 when 3 more categories were introduced, Daishichi won platinum prizes in all 6 categories. It ranked as the best sake in Nikkei Shimbun (Nikkei Newspaper).

BEAUTY

Creating New Styles for Customers Beauty Interview: MASA of Salon Vijin Could you tell us about your background before joining Salon Vijin this February? Right after graduating from beauty school, I worked at BEAUTRIUM, first in Aoyama and then in Ginza, both in Tokyo, for a total of eight and a half years. I wanted to try working in New York even in my early twenties, but I convinced myself not to take that leap until I had acquired a solid technique. Now that I have, I grabbed the chance when I was introduced to Mr. Minamida, owner of Salon Vijin.

What are some of the things you keep in mind as a stylist? I try to show each step of the haircut to my customer and let him or her see how great it looks even though it’s not finished yet. Some customers get worried because they cannot predict how the final cut will look, so showing good-looking, unfinished steps in the cut assures them that the final style will be great––and can even make them more excited about the end result.

What is your signature service? I’m not sure it’s my signature service, but I like giving haircuts. Whether it’s long or short, I can create a natural-looking haircut. By “natural-looking,” I mean a style that my customer can take care of easily at home. That’s what I learned working in salons in Japan.

What will that be? I’m confident in my ability to satisfy customers by creating styles they haven’t had before––something that takes all details into account and that will receive lots of compliments by others!

Masa’s talent for creating natural-looking haircuts is outstanding. He’s proud of how he pays attention to details that tend to be overlooked.

With an abundance of natural light coming in, Salon Vijin offers an organic setting in chic décor. Salon Vijin 22 E. 1st St., (bet. 2nd Ave. & Bowery) New York, NY 10003 TEL: 212-664-0664 | www.salonvijin.com

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LEARNING

Japanese Crossword Across

Down

4. Samurai always carry two ____ (swords), a long one and a short one 5. The largest lake in Japan 8. _____-ame (cotton candy) is a favorite snack during Japan’s summer festivals 9. Uncle in Japanese 10. ____ is a homonym meaning “machine” and “opportunity” in Japanese

1. ____-yaki is a typical cheap eats and another favorite summer festival food 2. The ranking system used in Japanese martial arts 3. Kids are excited about catching ____ (beetles) in summer 4. Adjective describing a cute, adorable look 6. Adjective describing a scary, dreadful feeling 7. Valley in Japanese

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

FOCUS : SCHOOL

Love of Music Cultivated by Yamaha Method Yamaha is a well-known method of studying music that originated in Japan in the mid-1950s. It strives to develop students’ comprehensive musical ability in an environment that inspires a love of music and a lifetime of active music participation. Its courses first teach students to express themselves creatively through the language of music, and along the way they build performance, improvisation and composition skills. The Yamaha Method has produced award-winning professional musicians, successful music teachers and many music lovers worldwide. I recently had the chance to visit the Florentine Yamaha Program in Chinatown, established in 1986. Here I was able to observe the Junior Music Course for 4-5 year olds taught by Ms. Junko Arita (Other class offerings include Music Wonderland for 3-year olds and the 6-8 year old Young Musicians Course). Classes are usually 6-8 students, but because it was the last meeting before summer vacation, it was a smaller group that came bounding in ready to sing and play. For a warm-up, the students moved to the front of the room to begin singing scales. As Ms. Arita made hand motions for the different musical notes, they imitated and then sang on their own as she pointed to specific notes for them to follow. The next exercise was learning how to write the G-clef, which the students clearly had practice at doing.

proach here. According to Moy, the emphasis on group lessons is because Yamaha’s definition of success is more than perfect playing. It also includes the creation of students who are adaptable, and who can play well with others to whom they are accountable. As a result of the well-rounded Yamaha method which has the keyboard as a teaching tool, students can go on to play other instruments in addition to the piano or sing in a chorus. They might go on to become serious virtuosos or just music appreciators, as they are provided with a solid foundation of musical theory that gives them these options. Ms. Arita echoes this sentiment with, “No matter what age or skill level, they all come away with a love of music.”

When the children finally went to their respective electronic keyboards, they didn’t start playing right away. Instead, they engaged in solfège, a singing technique used to teach pitch and train singers in sight reading. It was amazing to see young children have such accurate musical ears as they followed Ms. Arita’s lead in this exercise. When they moved into actual piano playing, Ms. Arita would sing and say the note’s name so the students could then play that note on their keyboards. They went through a song section by section in this way, until they were able to play the whole thing.

When I returned to the classroom, the students were engaged in a soulful rendition of “Sayonara,” the song used to close the class. They would be parting for their summer vacation, but be back in September ready for more learning and further putting into practice of their music knowledge.

I stepped out of class for a minute to discuss the Yamaha Method with Olympia Moy, director of Florentine whose mother had initially introduced the ap-

----- Reported by Stacy Smith The Yamaha Program at Florentine School of Music, Art & Academics 384 Broadway, (bet. White & Walker Sts.), 2nd Fl. New York, NY 10013 TEL: 212-625-8338 www.florentineschool.com

Students sat at their respective electronic keyboards and tried to play the notes that Ms. Arita sang. While she kept the rhythm, they also used a variety of instruments to create music.

Yamaha activities include practicing how to draw a Gclef and singing scales. The class ended with the students gathering around the teacher to sing “Sayonara.”

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

Goings-on in NEW JERSEY

Check out the events, hot topics, and great deals offered by Japanese and Asian businesses in New Jersey. Events August 17 20 Bowls Limited Offer: Kaisen Shio Dashi Ramen Higo Batten Ramen Due to overwhelming requests from customers, Higo Batten will revive their specially crafted Kaisen Shio Dashi Ramen only on the day of Mitsuwa Marketplace’s Summer Festival. The ramen was a hit at last year’s NY Street Ramen Contest, and it’s an absolute masterpiece that requires tremendous effort to craft. The exquisite dashi broth extracts umami from dried clam, dried mackerel, dried sardine, konbu kelp, and bonito flakes with flavorful oils and sauces. The toppings include botan ebi (sweet shrimp) flakes, botan ebi flavored butter, fried botan ebi head, chashu pork, scallions and more. Only 20 bowls will be served. Location: 2024 Center Ave., (bet. Main & Guntzer Sts.), SzFort Lee, NJ 07024 / TEL: 201-461-5465 _____________________________________________

Event Feature August 17 FREE

Enjoy Japan’s Natsu-matsuri: Mitsuwa’s Annual Summer Festival Mitsuwa Marketplace @ Mitsuwa Parking Lot Mitsuwa Marketplace will hold their annual summer festival on Aug. 17, featuring games booths and food stalls at Mitsuwa’s Hudson River side parking lot. Try your hand at yo-yo scooping, quoits, and one thousand strings lottery and experience the flavors of festival food includ-

August 2-17 Kitchenware College Essentials Sale Kitchenware Central

advance for inventory. Parking is available. Location: 1635 Lemoine Ave., Fort Lee, NJ 07024 TEL: 201-886-0003 www.kitchenwarecentral.com _____________________________________________ Happenings

Happenings

Introducing Seasonal Cold Noodle, Kara Hiyashi Chuka Ramen Ramen Setagaya Kitchenware Central in Fort Lee offers a variety of household products such as high quality home electronics from Japan and over 300 kinds of kitchen items at affordable prices. Perfect timing for the back-to-school season, from Aug. 2-17 they will hold a “Kitchenware College Essentials Sale”, offering 10% off all items (excluding Panasonic vacuum cleaner 2013 model). It’s a great chance to purchase excellent items such as rice cookers from Zojirushi and Tiger brands, HEPA Air Cleaners, Induction Heat hot pots, and more. Supplies are limited, so it’s recommended to call in

ing yakisoba pan-fried noodle, gyoza, yakitori skewered chicken and ramen or cool off with iced green tea or shaved ice, which are sold for around $1-5. The booths will open at 11 am and close at 7 pm. While indulging in the Japanese festival mood, be sure to check out the various Japanese musical and dance performances on stage from 11 am until 8 pm such as the Yosakoi 10tecomai Dance Project (noon-1 pm) and the Taiko Masala Drumming Performance (6-8 pm). Admission is free. An extra shuttle bus, for a total of three, will be running from N.Y. Port Authority during festival day and also recommended are the NJ transit 158 and 188. It takes 20 minutes one way. Location: 595 River Rd., Edgewater, NJ 07020 TEL: 201-941-9113/ www.mitsuwa.com/english Mitsuwa_NJ

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

Ramen Setagaya in Fort Lee will be offering Kara Hiyashi Chuka Ramen, a traditional cold noodle spiced up with Setagaya’s homemade “gekikara” (super hot) sauce, until the end of September. With chunks of diced tomato added, the seasonal dish refreshes your body and soul as well as energizes you with a spicy kick. They also offer weekday daily specials; free gyoza dumplings (Mon.), $2 off Hiroshi Buns (Tue.), free shumai dumplings (Wed.), free mini salad (Thu.), and 15% off all ramen (Fri.). Location: 243 Main St., Fort Lee, NJ 07024 TEL: 201-585-0734 www.ramensetagayany.com _____________________________________________ Free Thai Iced Tea or Iced Coffee for Chopsticks NY Readers Absolute Thai Homemade Absolute Thai Homemade serves an array of authentic Thai food made with fresh ingredients and tender love and care. They offer special deals for Chopsticks NY readers. Mention Chopsticks NY and get a free Thai Iced Tea or Thai Iced Cof-

fee with the purchase of one entrée during your next visit. Ideal for a date night or a family reunion, they offer quality dishes starting with classic Thai appetizers such as Tom Yum Soup and Curry Puff all the way up to a whole red snapper.

Location: 644 Anderson Ave., Cliffside Park, NJ 07010 TEL: 201-941-2290 www.absolutethaihomemadenj.com _____________________________________________ Order Hiyashi Chuka and Get Free Gyoza Dumplings Hanayama Ramen Toya Restaurant in Cliffside Park becomes Hanayama Ramen weekends 11:30 am-3 pm. Limited summer Hinyari Hiyashi Chuka (special cold ramen noodles) joined the ramen menu including Sukkiri Shoyu Ramen, Sappari Shio Ramen and Yappari Tonkoku Ramen. The Hinyari Hiyashi Chuka features a light and refreshing dashi broth made with flying fish and topped with an abundance of ingredients such as

chashu roast pork, cucumber, shredded omelet, red ginger, tomato, snow peas, scallion, royal fern and naruto fish cake. Customers ordering the Hinyari Hiyashi Chuka can receive 3 free gyoza. The restaurant is located only 5 minutes by car from Mitsuwa Marketplace.

Location: 498 Anderson Ave., Cliffside Park, NJ 07010 TEL: 201-917-5532 / www.toyanj.com _____________________________________________ New Weekend Brunch Buffet the tea bar the tea bar is a new concept cafe and restaurant offering premier tea and healthy Korean style dishes located in Fort Lee. Expect the unexpected, including refreshing teas like chocolate chai and mate mocha as well as coffee. Enjoy a large selection of sweets, salads, burgers, paninis and Western/ Korean fusion dishes at reasonable prices. Now, during

weekends 10:30 am-2:30 pm, the tea bar is offering a brunch buffet, where you can choose from a variety of tasty dishes like egg roll, salmon teriyaki, paninis, salads, muffins and desserts. It’s only $16.95 including coffee and tea. Location: 1636 Palisade Ave. #4 Fort Lee, NJ 07024 TEL: 201-944-3102 / www.teabarnj.com _____________________________________________ Free Extra Dinner Entrée for Chopsticks NY Readers Maharani Indian Cuisine At Maharani, they have the best, traditional Indian dishes. Maharani Indian Cuisine serves traditional yet innovative Indian dishes from both Northern and Southern parts of the country. Until the end of August, they will offer a special promotion for Chopsticks

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

NY readers. With the purchase of an entrée at dinnertime, dine-in customers will receive another entrée (up to equal value of your entrée order, maximum $10) free. Don’t forget to mention Chopsticks NY to enjoy this great offer. They also carry an extensive selection of wines, house specialty drinks, and domestic and imported beers. Even if you are not familiar with Indian cuisine, there is no need to worry. Their knowledgeable wait staff will help guide you through many intriguing choices. Location: 89 Main St. Fort Lee, NJ 07024 TEL: 201-585-8226 www.maharani.ws _____________________________________________ Free Shampoo/Dry Services for First Time Facial Massage Customers Tosh Hair Supreme

Tosh Hair Supreme offers a facial massage using highly praised Cosme Proud’s Gold Revitalizer for only $80 for 60 min. Japanese estheticians provide a Japanese style massage treatment and restore your skin to a youthful ion balance and a brighter complexion with a facial treatment that features 24-karat nanonized gold. A peeling gel accelerates metabolism and gently exfoliates dead skin cells, cleaning the skin from within. Next, a luxurious facial massage using amber, a natural gemstone that delivers organic energy, rejuvenates skin cells. From now until the end of August, first time facial massage customers mentioning Chopsticks NY can get a complimentary shampoo and blow dry. Grab the great chance to revitalize your skin and freshen up your hair at an affordable price. Location: 1550 Lemoine Ave. Fort Lee, NJ 07024 TEL: 201-461-3637 www.toshhair.com _____________________________________________ Discounts for First-Time and Repeat Clients Katsuko Salon Located in Fort Lee, Katsuko Salon is launching a summer discount campaign for Chopsticks NY readers. Until Sep. 30, first-time clients will receive 20% off on all services including: haircut, perm, Japanese straight perm, coloring, treatment, etc. Repeat clients can also take advantage of this

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

campaign with a 10% discount. All offers valid on weekdays only. Location: 2039 Lemoine Ave., BSMT Fort Lee, NJ 07024 TEL: 201-585-9699 / www.katsukosalon.com _____________________________________________ 20% Off Haircuts for First-Time Clients Salon Oasis From consultation to aftercare advice, Salon Oasis strives to provide thorough haircut, color, and perm services while also creating a pleasant atmosphere in a warm and comfortable space where customers can feel relaxed. From now until Aug. 31, first-time customers will receive a 20% discount off haircuts. Be sure to mention Chopsticks NY when you make an appointment. Location: 170 Main St., 2nd Fl., Fort Lee, NJ 07024 TEL: 201-242-0554 www.salon-oasis.net _____________________________________________

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Entertainment Event / Leisure Exhibition

Exhibition Through August 30 FREE Group Exhibition of 6 Japanese Artists Makari Japanese antique shop, Makari, is holding an exhibition of 6 Japanese artists living in New York. The artists include Shu Ohno (sculpture, illustration), Daisuke Kiyomiya (sculpture), Hiromitsu Kuroo (painting), Sonomi Kobayashi (painting, printing), Mitsutaka Konagi (sculpture) and Miki Rokuroda (mixed media). Appreciate Japanese arts while browsing antiques from Japan. Location: 97 Third Ave., (bet. 12th & 13th Sts.) New York, NY 10003 TEL: 212-995-5888 www.themakari.com _____________________________________________ July 24-August 23 FREE Essence of Kimono – Art, Culture & Commerce The Alexander Collection The Nippon Gallery Kimonos have a long history, and are known to the world as the traditional culture of Japan. The exhibition, Essence of Kimono is a retrospective of antique Japanese textiles to be held at the Nippon Gallery. The Alexander Collection has been selected from Alexander Murray, a New Yorker, private collector, and professional musician whose passion for kimonos has led him to acquire nearly 1000 pieces. For the first time, about 50 kimonos and 15 obi sashes will be shared with the public. Spanning 200 years of history from the Edo to the Showa period, the exhibition will introduce kimonos through the eyes of Americans. Visitors can discover the artistry and craftsmanship, and the influence of Japanese aesthetic on fashion, design and art in the Western world. Location: 145 W. 57th St., (bet. 6th & 7th Aves.) New York, NY 10019 TEL: 212-581-2223 www.nipponclub.org _____________________________________________

Performance

August 9-13 Count Down My Life The New York International Fringe Festival-Fringe NYC TipTap TipTap, Japanese theater company formed in 2006, will bring a rock musical, Count Down My Life to the 17th annual New York International Fringe Festival-Fringe NYC. Written and directed by Ikko Ueda, leader of TipTap, Count Down My Life deals with a young playwright’s struggle to pursue a career or not when turning 30 years old. Selected as the only theater company from Japan at this year’s festival, the show will be performed with all the original cast and musicians from Japan. U.S. premiere performed in Japanese with English subtitles. Show times vary: 10 pm on July 9, 7 pm on the 10th, 6:15 pm on the 11th, 1:30 pm on the 12th and 8:30 pm on the 13th. Location: 80 St. Marks Pl., (bet. 1st & 2nd Aves.), New York, NY 10003 For ticket purchase: www.fringenyc.org Info: tiptapny@yahoo.co.jp / TEL: 347-624-2252 www.tiptap.jp/TipTap_HP/cdml_english.html _____________________________________________

Lecture/Forum/ Film/Festival

Lecture/Forum/Film/Festival

July 28 Documentary: Hafu: The Mixed-Race Experience in Japan Hafu: The Mixed Race Experience in Japan, which documents the experiences of half-Japanese individuals living in Japan, will premiere on the East Coast. Hafu is a term used to describe a Japanese of mixed heritage, and detailing the nuances of the hybridity, directors, Megumi Nishikura and Lara Perez Takagi, both Hafu themselves, tell a compelling story of the voices and visibility of the Hafu identity with five stories of Hafu Japanese as they connect to their other roots in Australia, Korea, Venezuela, Mexico and Ghana

CHOPSTICKS NY | Vol. 076 | Aug 2013 | www.chopsticksny.com

to give us an absorbing look at ways of being Japanese. Location: the Anthology Film Archives 32 2nd Ave., (at 2nd St.) New York, NY 10003 Info: http://www.asiancinevision.org/hafu/ _____________________________________________ August 16Documentary: CUTIE AND THE BOXER Zachary Heinzerling’s beautifully crafted debut is a moving portrait of the 40-year, New York love story between renowned Japanese artist, Ushio Shinohara and his wife Noriko. Winner of the Directing Award: U.S. Documentary at the 2013 Sundance Film Festival and a hit at film festivals around the world, CUTIE AND THE BOXER will open in New York on Aug. 16. A national rollout will follow. Location: Landmark Sunshine Cinema 143 East Houston St., (bet. Eldridge & Forsyth Sts.) New York, NY 10003 Info: www.cutieandtheboxer.com _____________________________________________ Event

Event

Through August 15 MUJI to GO Worldwide Campaign: 3D Printing Booth “Mini to GO” MUJI MUJI is currently holding a global campaign for “MUJI to GO”, a category of MUJI products curated based on the concept of “Good Travels with Good Products”. The title of the 2013 campaign is “MINI to GO”. Customers who make a purchase at any MUJI stores in the U.S. during the campaign can take 3D photos at MUJI Times Square store with an original receipt. The 360-degree scan data will be available to download to your PC and smart phone, also available to share on Facebook. Also, there are sweepstakes, whose rewards include air tickets from All Nippon Airways (ANA) and a 3D miniature figure. Visit http://togo. muji.net/ for more information. Location: MUJI Times Square The New York Times Building

ENTERTAINMENT / EVENT / LEISURE 620 8th Ave., (at 40th St.) New York, NY 10018 Info: http://togo.muji.net _____________________________________________ July 28 Hideki Matsui Memorial Game Topping Coupon Present Go! Go! Curry! Baseball player Hideki Matsui will return to the New York Yankees on July 28 only for his retirement ceremony. To celebrate this, all four of Go!Go!Curry!’s New York locations will give 5 coupons of free toppings for cutomers purchasing curry on July 28. With a taste that is unforgettable and addictive at first bite, Go!Go!Curry! has become loved by people around the world with more than 64 locations and a favorite in New York City since its first opening in 2007. Locations: Times Square 273 W. 38th St., (bet. 7th & 8th Aves.) New York, NY 10018 TEL: 212-730-5555

August 16-18 Birthday Celebration Event MIKI HOUSE Japan’s leading premium manufacturer and retailer of clothing, shoes and accessories for children, MIKI HOUSE will celebrate its 3rd anniversary at the Bloomingdale’s 59th Street store from Friday, Aug. 16 through Sunday, Aug. 18. Customers with purchases of $200 or more will receive an original Pucci Bear or Usako Bunny blanket. One per customer while supplies last. Also, MIKI HOUSE has opened its fifth store in Bloomingdale’s The Mall of Millenia in Orlando, Florida on July 11. For more information, please visit mikihouseusa.com. Locations: MIKI HOUSE at Bloomingdale’s 59th Street 1000 3rd Ave., (at 59th St.), New York, NY 10022 _____________________________________________ Happenings

Chelsea Stadium 144 W. 19th St., (bet. 6th & 7th Aves.) New York, NY 10011 TEL: 212-255-4555 World Trade Center Stadium 12 John St., (bet. Broadway & Nassau St.) New York, NY 10038 TEL: 212-406-5555 Washington Square Park Stadium 231 Thompson St., (bet. W. 3rd & Bleecker Sts.) New York, NY 10012 TEL: 212-505-2555 http://www.gogocurryusa-ny.com _____________________________________________ August 8 Barley Shochu Ginza no Suzume Kohaku Umi no ie Umi no ie is a peaceful shop serving small dishes through nostalgic and hearty home cooking, with a selection of over 60 kinds of shochu to enjoy. On Aug. 8 from 7 pm there will be an event featuring barley shochu, Ginza no Suzume Kohaku from Oita Prefecture. You can enjoy snacks prepared to pair well with all you can drink Ginza no Suzume Kohaku for 2 hours only for $35 (tax and tip included). Limited to only 25 people, please reserve early. Location: 86 E. 3rd St., (bet. 1st & 2nd Aves.) New York, NY 10003 TEL: 646-654-1122 www.downtownuminoie.com _____________________________________________

Happenings

20% Off Highlight, Coloring and Cut for First Time Customers Salon Vijin Salon Vijin is at the pinnacle of hair design, creating sophisticated looks that are technically precise and effortlessly chic. This June, Salon Vijin welcomed winner of Japan’s National Highlights Competition, hair artist, Megumi Takiguchi. Skilled in coloring technique, she specializes in providing a threedimensional look and movement by placing low-lights and high-lights streaked in several millimeter sections with a different color base. Now until the end of August, first time customers who appoint Megumi can get 20% off highlights, color, and haircuts. Location: 22 E. 1st St., (bet. Bowery & 2nd Ave.) TEL: 212-664-0664 / www.salonvijin.com _____________________________________________ Grand Opening Promotion: Free Original Cold Drink MiMi & CoCo NY First starting off as a food vendor to bring Japanese comfort food to NYC during street fairs, MiMi & CoCo NY’s teriyaki balls gained enough popularity to allow the owners to open their first brick and mortar store on the Lower East Side on July 8. Inspired by Japanese traditional takoyaki, teriyaki balls are savory stuffed dough balls filled with

delectable ingredients including shrimp, sausage, potato or the traditional octopus filling with crunchy toppings. They also carry donburi dishes such as Angus Premium Steak Don. From Aug. 1-8 customers coming into the store mentioning Chopsticks NY can get one free glass of Grapefruit Geléenata, Crushed Fresh Grapefruit Jello and San Pellegrino Limonata mixed drink. Location: 92 Rivington St., (bet. Orchard & Ludlow Sts.) New York, NY 10002 TEL: 212-228-0298 / www.mimiandcoco-ny.com _____________________________________________ Summer Campaign: Free Tote Bag Set With Purchase Online ARSOA ARSOA is a Japanese manufacturer of cosmetics using natural ingredients. Available in New York starting July are LIVET’S Moist Liquid Foundation offering excellent UV protection, and LIVET’S SP Prepare Lotion, a makeup base that can also be used as a sunscreen. Celebrating the launch of new products, ARSOA is holding a summer campaign. When purchasing ARSOA products of $150 or more ($100 or more if your purchase includes the LIVET’s line) through their website, customers will receive a free original tote bag set worth $100. Simply enter promotion code “ChopSticks” in the box labeled “Add a note for Seller.” Offer ends when gift has run out. www.arsoa-usa.com _____________________________________________ 20% Discount on Ramen and Soba NIKAI Japanese Restaurant & Bar Opened in Midtown East’s business district in July, ramen specialty shop NIKAI Japanese Restaurant & Bar is offering a 20% discount for customers ordering ramen or soba until the end of August. Their originally crafted broth made from meat, fish and vegetables has a touch of French flavor added with selected herbs. Noodles used for the day are made that same morning, and no preservatives are added. Recommendations from NIKAI for the sizzling summer are healthy Vegetable

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ENTERTAINMENT / EVENT / LEISURE Ramen and cool, refreshing Hiyashi Chuka Ramen with an abundance of vegetable toppings. Location: 830 3rd Ave. (at 51st St.), New York, NY 10022 TEL: 212-355-9855 / www.treehausnyc.com _____________________________________________ Try Out Zumba with Your Friend and Get a 50% Discount! DanceCatNY DanceCatNY is a Japanese Zumba group formed in New York City, welcoming anyone interested in getting fit, losing weight or just having fun. They are offering 50% off one class fee for those who participate in the Zumba class with a friend (or friends). The offer is valid even if you are a first timer with DanceCatNY. Just don’t forget to bring your friends! For class schedule and locations, check their website. Info: www.dancecatny.com / dancecatny@gmail.com _____________________________________________ 20% Discount for New Customers Do-in Seitai Shiatsu Center Do-in Seitai Shiatsu Center is the perfect place to go to alleviate aches and body pains and to once again restore preinjury flexibility. By using traditional seitai or shiatsu techniques, Master Norimasa Suzuki will help remove pain and aches and restore “chi” or energy flow to your body. Until Aug. 31, they are offering a 20% discount on consultation and treatment fees for first-time customers. Take this opportunity to relieve stress and body aches without needles, drugs, or surgery. Location: 141 E. 55th St. #2E., (bet. Lexington & 3rd Aves.) New York, NY 10022 TEL: 212-697-9114 / www.doinseitai.com _____________________________________________ 50% Off Massage Package iDo Holistic Center Holistic healing and relaxation place, iDo Holistic Center, will offer a 50% discount on their signature massage package during the month of August. The $65 package includes a 45 min. massage and 30 min. herbal sauna, in this place specializing in Japanese Shiatsu massage. The offer is applicable to first time customers only. Location: 22 E. 49th St. (bet. 5th & Madison Aves.), 3rd Fl. New York, NY 10017 TEL: 212-599-3443 www.idocenter.com _____________________________________________

Happenings Features Recognized with 2 World Airline Awards by SKYTRAX ANA (All Nippon Airways) SKYTRAX, a British research advisor and rating company for the air transport industry recognized All Nippon Airways (ANA) group during the World Airline Awards. The award ceremony was held at an air show in Paris June 18, giving ANA a second time win for “World’s Best Airport Services” and a first time win for “Best Aircraft Cabin Cleanliness”. Both categories are evaluated based on day-to-day operations of maintaining a quality commit-

tment to customers. Starting from the front counter of the airport to the lounge and boarding gate, ANA was recognized for all situations of customer attentiveness for the “World’ Best Airport Services” category as well as their commitment to providing a clean and comfortable cabin environment for passengers, from the seats to the lavatories, for the “Best Aircraft Cabin Cleanliness” category. In addition to these latest wins, ANA was awarded five star rating by SKYTRAX in March. ANA group continues to aim to be the “leading airline in the world” and provide passengers with high-quality, safe air travel.

TEL: 1-800-235-9262 / www.fly-ana.com

Maeda-en Green Tea Ice Cream 20th Anniversary Photo Contest Results Maeda-en Maeda-en (Irvine, CA) provides good quality, genuine Japanese tea and green tea ice cream to U.S. customers. They held a “Maeda-en green tea ice cream Photo Contest” May 1-June 16. Held through Maeda-en’s website, Facebook page and other print media, after many applications, Grand Prix winners were chosen, Mr. Angelo for the Best Smile Category and Ms. Kamimura for Best Ice Cream Decoration. “In celebration of our 20th Anniversary we recognize the overwhelming amount of fans and as the number one seller of green tea ice cream we will make every effort to continue to improve quality, and ask for your continued patronage from all over the world,” says Maeda-en CEO, Taku Maeda. Photos of all participants can be viewed on the website and Face-

book page. In addition, the work from the Grand Prix winners are planned to be published in Maeda-en advertising.

MAEDA-EN (G.T. JAPAN, INC.) 1652 Deere Ave., Irvine, CA 92606 http://www.maeda-en.com

Annual Travel Showcase Has Record Number of Vendors and Clients Kintetsu International Travel Consultants Company On June 20, Kintetsu International Travel held its 4th annual KIE Travel Showcase on the outside terrace of its New York Office in Rockefeller Center. Ten major airlines, 30 major NYC hotels, car rental companies and various vacation vendors participated in this event, which also included three airlines, Emirates, Korean and LATAM Airlines, for the first time ever. During the event, over 160 KIE clients

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enjoyed meals and drinks served by Kintetsu, while their preferred suppliers explained the many different products and services they could offer KIE’s clients, along with their specially discounted air, hotel and car rates. Those who are involved in the travel industry should not miss this opportunity to be a part of this exclusive event. If you are interested in attending or participating in next year’s showcase, contact KIE.

Location: 1290 Avenue of the Americas Suite 900, (bet. W. 51st and 52nd Sts.), New York, NY 10104 TEL: 212-259-9600 / www.kintetsu.com

info@japanforyou.com