Chopsticks NY #83 March 2014 by Chopsticks NY

MAR

2014

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Enjoy Supreme

Beef SPECIAL INTERVIEW

Kansai Yamamoto (Fashion Designer, Live Event Producer)

CONTENTS FEATURES

Enjoy Supreme Beef Beef is one of the most popular ingredients in American cuisine, and the past several years, wagyu and Washugyu have begun to appear on menus more often. Here, Chopsticks NY explores these game changers in the beef market: learning what wagyu and Washugyu really are; how wagyu from Japan is special; and ways of enjoying well-marbled beef.

Cover Ponto Ponta www.as-amid.com The theme on the cover of this month’s issue is “Beef”. To find out more about it, check out the featured section from page 8.

15 Japanese Restaurant Guide 26 Asian Restaurant Guide

PEOPLE

[Mar 2014, #83]

President / Publisher Hitoshi Onishi

02 KANSAI YAMAMOTO Since the 1970s, Kansai Yamamoto has been a leading Japanese fashion designer, introducing cutting-edge, eccentric, and sensational looks that incorporate traditional Japanese styles into contemporary designs. This February, he visited New York to exhibit his latest design at the NIPPONISTA pop-up store, created by the Japanese department store, Isetan Mitsukoshi. Chopsticks NY chatted with the legendary designer at the store’s opening.

Editor-in-Chief Noriko Komura Writers Maya Robinson Kia Samaniego Stacy Smith Julia Szabo Kate Williamson Proofreader Susan P. Spain

WHAT’S NEW

TRAVEL

CAFE

The King and Queen of Japanese Street Food in One Place

DINING

Fresh Look & Flavors at M by MEGU

PRODUCT

Innovative Knives for State-of-the-Art Sashimi

DRINK

Shiso and Honey Flavors Joined Choya Umeshu Family

BOOK

A New Book Exploring the Aesthetic Sense Embedded in Japan

Art Director Atsushi Hayashi Sales Manager Noriyuki Shimizu Sales Representative Akiko Murakami Keisuke Shimizu Hitomi Shibata Administrative Assistant Janiel Corona

Diving into the Heart of Edo

Member, TPNY, LLC Tetsuji Shintani

Edo was the name of what is now Tokyo, and was the capital of Japan during the Edo period (1603–1868), the time of the Tokugawa Shogunate, which was the last period of samurai governance. Edo boasts an iki (sharp and chic) style originating in its samurai culture and mass culture, which particularly came alive during this time. Visiting commercial, hi-tech centers while shopping is one way to enjoy Tokyo, but it is also fun and enlightening to explore its history. Here are some spots that will immerse you in old Edo.

NEW!

FOOD

30 Test Kitchen 31 Grocery & Sake Guide 33 Sake Brewery Report

LIFESTYLE

35 36 39 42 43

Beauty Interview Beauty Guide Health Guide KAWAII in New York Shop Guide

EVENT ENTERTAINMENT LEISURE

44 45 47

Focus: Drink School Guide Japanese Crossword

48 48 49 49 50

Exhibition Performance Film/Forum/Lecture Event Happenings

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 E-mail: adsales@chopsticksny.com ©2014 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

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

PEOPLE

“No one creates fashion that blows your mind besides us.”

--------- KANSAI YAMAMOTO

In the early 1970s, Kansai Yamamoto was the coolest Japanese guy walking down the street in London, dressed in a snakeskin jacket with his dyed hair in an Afro. A few years later, David Bowie featured Kansai’s fashion in his Ziggy Stardust tour, boosting Kansai’s international fame. Since then, Kansai has been a leading Japanese fashion designer, introducing cutting-edge, eccentric, and sensational looks that incorporate traditional Japanese styles into contemporary designs. In 2013, he presented a new collection at the Victoria and Albert Museum in London. From February 6 to 13, a part of the same collection was exhibited in SoHo at the NIPPONISTA pop-up store, created by the Japanese department store Isetan Mitsukoshi. Chopsticks NY chatted with the legendary Kansai Yamamoto alongside Kenta Takaya, creative director of Kansai Yamamoto, Inc., at the store’s opening. Could you tell us the concept of your new collection? Kansai: Concept? I don’t think it’s that complicated. Today, for example, he [Kenta] got a lot of attention while walking on the street wearing this. Everyone looked at him, took pictures of him, and tried to talk to him, so he was the center of attention. If you get that much attention, you feel happy. That’s the motivation behind creating my fashion. I heard you looked for vintage materials from the Edo Period (1603–1868) and used them with fabrics made with the most upto-date digital printing technology. Kansai: That’s all done by this guy. Kenta: No, no. Not all. [laughs] But I can say that these vintage materials are very precious, and yes, it was so hard to find them. They look similar to blue jeans, but there were no jeans in Japan at that time. Kansai: To put it simply, they were so poor and did not have enough clothes to wear, and they stitched and layered fabrics to make them wearable from generation to generation. I believe that is similar to the way that denim was used in the West originally. KANSAI YAMAMOTO Born in Yokohama, Japan in 1944. He is one of the founding fathers of Japanese contemporary fashion. Yamamoto assisted Junko Koshino and Hisashi Hosono before starting his own company in 1971. His avant-garde design incorporating Japanese traditional styles into contemporary fashion shocked the industry in the 70s and Victoria & Albert Museum immediately obtained his works. He is well known for dressing David Bowie for his Ziggy Stardust tour and Aladdin Sane tour. After establishing his fame as the leading fashion designer, he started producing “super show”, upscale live events going beyond fashion shows in the 90s. He also designed the Skyliner train connecting Narita airport to central Tokyo in 2010. In 2013, he returned to the fashion industry and unveiled the new collection. www.kaisai-inc.co.jp

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Kenta: There wasn’t enough cotton at that time. The materials we use here were all patched up and worn throughout for generations. Those vintage clothes have been paired with fabric printed with the most advanced

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PEOPLE

Japanese technology. Is digital printing common in today’s fashion industry? Kenta: I think it’s gradually becoming mainstream, but not entirely yet. We used a printer called the Epson Digital Nassen, which Japanese are proud of. Kansai: It’s the most advanced and the most powerful! The patterns not only look beautiful but also glow under the sun. Not so many non-Japanese people can connect your fashion to a Japanese sensibility. But Japanese people, who are familiar with things like Kabuki theater, find Japanese influences in your design. Would you elaborate on this? Kansai: The word wabi-sabi is often used to explain the Japanese aesthetic. It comes from wabishii (desolate) and sabishii (lonely), which are related to a negative mind. On the other hand, kabuku (to behave in a free and bold manner) and basara (a florid and unconstrained look) both represent an extremely bright and strong mentality that emerged in the sixteenth century. We inherit that DNA. My design naturally shows that.

Did you design anything for her after the meeting? Kansai: Not yet, but I’d like to. But in my opinion, any eccentric designer today can create her costumes. So, it needs to be a creator who goes beyond eccentric. So I would like to produce her whole stage performance to give it a fresh look, not only designing the costumes but also her movements, story struc-

“…kabuku and basara both represent an extremely bright and strong mentality…. My design naturally shows that.”

In the music industry, for example, there are many Japanese who adore and copy Western styles, but I don’t have the slightest intention of doing that in my works. I don’t think Japanese culture is inferior to Western culture––instead, I like to say out loud, “Look at this!” I have great confidence in my originality, and I am happy to show it off.

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So what were the reactions to your new collection? Kansai: We can’t keep up with the high demand. Earlier this year, we opened our pop-up store in the Isetan department in Tokyo, and 70% of the collection was sold in three days. It has been really well received in Japan, so I’m pretty sure that Western countries will see a great business opportunity in a collection with such unrivaled originality!

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It’s reported that Lady Gaga wore the one with a computer screen in some live performances. Kansai: Yes. That one with a screen is made in a run-

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way model size and is really skinny, so Lady Gaga is as thin as supermodels. [laughs] Actually, I did not know much about her. Just before I met her, I started studying hard about her online, opening my tiny eyes really wide. [laughs] About what her goals are, how she lives, what kinds of songs she sings—I understood her talents and charms before the meeting.

ture, et cetera. You have produced numerous “super shows”––big, live events. Is there any reason for your return to fashion? Kansai: It’s because no one creates fashion that blows your mind besides us. But it does not mean I’ll quit producing big events. I will do it really, really hard again! This September, actually. In Japan? Kansai: Nope. At the Bosphorus.

some places and events in Japan you recommend for Chopsticks NY readers? Kansai: There are so many I would like to introduce. Seeing is believing. It’s right across the ocean, so just come and see. In the same way, we leave Japan and explore many places––from high-altitude, oxygen-thin, secluded Tibetan areas to the uncivilized interior of New Guinea––to find colors. Colors? Kenta: Yes. The colors of this collection you see now are brought from such places. We found them in things like folk costumes. Kansai: [pointing to a part of the fabric of the jacket he is wearing] The fabric with small stitches in this part must have been a dustcloth. This patched part was an old carpet in India, I guess. Really? I may have some treasures in my house, then. [laughs] Where can we buy your clothes and accessories in New York? Kansai: I had two stores in New York––on Madison Avenue and in SoHo––before, but I closed them mainly due to the tariff wall. The tariff issue has now improved, I think, but I do not have any intention to open stores again. I do not do the same thing twice. That’s my philosophy. I’ll do something different. I loved women so much. I did this thing, that thing, and everything. So why should I do those again? Japan is changing. New York is changing. People are changing. I’m getting old. A new generation is rising. And everything is changing. So there is no point in doing the same thing twice. ------ Interview by Noriko Komura

On the strait? Kansai: Yep. In the beginning, a friend of mine suggested that I hold a big show there because there are many Japanophiles. Then I went to see the location after the show in London last year, and I was instantly inspired by the locale. I’m planning an event on the ocean going into a fashion show on land. Would you share

Fashion in Motion: Kansai Yamamoto / 2013

This style highlights a beautiful gradation of bright colors printed with the Epson Digital Nassen printer.

Manteau with Japanese traditional kite pattern was designed in 1971. © Victoria and Albert Museum, London

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

WHAT’S NEW

All Things New from Stores, Products to Events If takoyaki (a ball-shaped pancake stuffed with octopus) is the king of Japanese street food, the queen must be taiyaki (a fish-shaped panThe King and cake stuffed with sweet red bean paste). ServQueen of ing takoyaki, okonomiyaki (savory pancakes Japanese with assorted toppings) and yakisoba (stir-fried Street Food in egg noodles), Otafuku, in the East Village, has long been a favorite destination of locals. At One Place its new location on the same block—just a few stores down––the Japanese snack stand has changed its name to Otafuku x Medetai and expanded its space and menu. The new menu includes the first authentic taiyaki available in New York, lovingly named “Medetai”. With a slightly sweet, waffle-like batter, taiyaki is cooked on a fish-shaped iron mold. In Japan, red bean paste is the classic and most popular filling. Otafuku x Medetai is planning to introduce a variety of creative flavors customized for the New York palate, including hazelnut chocolate and banana that debuted this Valentine’s Day. Though takoyaki and taiyaki are more snacks than meals, okonomiyaki and yakisoba are big enough to fill you up. Affordable combination options are also available for those wanting to enjoy mix-and-match flavors. The restaurant’s capacity has now doubled, allowing customers to stay and eat snacks fresh off the grill. Once the weather is warmer, benches will once again be placed outside as well.

“Medetai” is crispy outside and slightly chewy inside. The Tai (sea bream) shape is too cute to bite into, but you must for the delicious flavor that awaits you.

CAFE

Sauces (thick, savory sauces and mayonnaise) and toppings (katsuobushi, bonito flakes and aonori, seaweed flakes) are important additions to takoyaki and okonomiyaki. Customers can season snacks to their taste at Otafuku x Medetai.

The new space is double that of the old one, so customers can eat indoors.

Otafuku x Medetai 220 E. 9th St., (bet. 2nd & 3rd Aves.), New York, NY 10003 | TEL: 646-998-3438 | www.otafukuny.com

Serving contemporary Japanese cuisine in a chic, upscale atmosphere, MEGU has offered high-end, memorable dining experiences to New Yorkers for 10 years. This January, it launched a more casual version, M by MEGU. Fresh Look & The first floor of its Tribeca location is now Flavors at transformed into a casual dining area and bar space with a 10-seat counter and 13 tables M by MEGU where customers can enjoy exquisite American bar foods with a Japanese essence. The dishes are uniquely created by MEGU’s skilled chefs, using precious, high-quality ingredients such as Kobe beef and truffles. The menu line-up features fresh oysters, spicy edamame, fried goat cheese sticks and “choco bacon”, parmesan truffle french fries, and the M Burger which should not be missed. This umami-filled burger is made with a 1/2 pound of Kobe beef and served with lettuce, tomato and pickles. You can add on cheddar cheese, french fries, and “Mugifuji” brand thick bacon. It will definitely be a highlight of your dining experience! Along with beer, wine and champagne, customers can enjoy unique shochu cocktails.

DINING

M by MEGU 62 Thomas St., New York, NY 10013 | TEL: 212-964-7777 | www.megurestaurants.com

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

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Made with 100% Kobe beef, M Burger is filled with juicy umami. You’ll be fully relaxed in the spacious dining-lounge. Crispy Shrimp Ebi Katsu Burger highlights chunky, minced shrimp accentuated by original yuzu tartar sauce and special sauce made with kanzuri chili paste and soy sauce.

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WHAT’S NEW

Chefs know that ways of cutting into ingredients largely affect the tastes of dishes, and for this reason to get the best results they choose different knives for different inInnovative gredients. Although Japanese and Western Knives for countries do not share the same fundamenState-of-the-Art tal knife structures and cultures, non-Japanese chefs are fascinated by the quality Sashimi of hocho (Japanese knives). Located in the heart of a knife and sword making region with a long history of 600 years, Aoki Hamono crafts not only traditional hocho but also creates innovative cutlery that suit global trends. They are introducing a new, innovative series of knives for sashimi preparation: the Sakai Takayuki Shiden series. The Shiden series of knives features a completely new type of hocho not seen up until now, and it combines Japanese ancient tradition with the latest designs. The blade is made of Yasuki Ginsan Steel which is rust-resistant with a sharp cut, and thanks to a mirror finish it reflects to the max the shine possessed by the steel itself. Moreover, one of the merits of this mirror finish is that it also makes it difficult for the knife to become dirty or rusty. It is said that because of this mirror processing, the surface is smooth and therefore the cross section of cut ingredients is also beautiful. In addition, Shiden series knife handles have special characteristics. They use expensive, natural desert iron wood which is not normally seen in hocho, and they are manufactured with elegant octagonal designs. Many Japanese knives that have octagonal shaped handles are ranked as luxury products. Because the Shiden series top quality knives are positioned in this rank, they are designed with octagonal shapes. In regard to practicality, an octagonal shape is less prone to slipping and easier to grip than something circular. With material developed in the modern era and traditionally perfected shapes, the Sakai Takayuki Shiden series consists of three blade shapes: Sashimi (240 mm, 270 mm, 300 mm, 330 mm), Kengata Yanagiba (270 mm, 300 mm), and Sakimaru Takohiki (270 mm, 300 mm). They will be displayed in the 2014 International Restaurant and Foodservice Show at Jacob K. Javits Convention Center from March 2nd to 4th.

PRODUCT

From top to bottom, Sashimi, Kengata Yanagiba and Sakimaru Takohiki styles of the Sakai Takayuki Shiden series.

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Aoki Hamono Seisakusho Co., Ltd.

TEL: +81-72-229-3737 | sakai@aoki-hamono.co.jp | www.aoki-hamono.co.jp (Japanese only) http://www.aoki-hamono.co.jp/english1/english%20index.htm

DRINK

Shiso and Honey Flavors Joined Choya Umeshu Family

With natural sweetness and sourness, traditional Japanese liquor, umeshu—commonly known as plum wine—is getting more and more popular in the U.S. CHOYA UMESHU CO., LTD. is the leading manufacturer of umeshu and has brought a variety of umeshu to the U.S. market. This February, the company is introducing two new flavors, Shiso and Honey, joining the already popular

Classic flavor. While Classic provides an authentic umeshu taste with a beautiful balance of sweetness and tartness, Shiso gives a refreshing, unique aroma from shiso herb extract and Honey boasts a natural sweetness from honey and pleasant, syrupy texture. All three flavors are packaged in renewed, slimmer, modern-looking, cylinder-shaped bottles, with a convenient, built-in pourer in the cap. Made by soaking 100% natural ume Japanese plum in shochu and at 15% alcohol content, the three flavors of Choya Umeshu can be enjoyed as a long drink with mixers, such as soda, or served as a delicious cocktail base. It can also be used for Made with ume Japanese plum, Choya Umeshu has a clean, Japanese plum flavor. cooking items like jelly and sorbet. CHOYA UMESHU CO., LTD. www.choya.com

“Meticulously crafted,” “subtle yet bold,” “simple,” “maximizing the beauty of raw materials,” and “unique ways of using light” A New Book — There are many words applied to deExploring scribe the features of the Japanese aesthetthe Aesthetic ic sense, but the most important concept is Sense Embed“wa.” This means balance and harmony, but “wa” also refers to Japan, Japanese style ded in Japan and Japanese culture. WA: The Essence of Japanese Design, which is scheduled to be published in April by Phaidon Press, Inc., explores the beauty, essence, and enduring impact of Japanese design. It does this through 250 key objects ranging from calligraphy brushes and traditional lacquered bento boxes, to Isamu Noguchi’s paper lamps and other modern classics. Rather than following a chronological order, the book is organized by material with chapters dedicated to wood, metal, glass, ceramics and stone, paper, fabric and synthetic materials. Printed on craft paper and bound in the traditional Japanese style with a stitched spine and folded pages, the book itself is an art masterpiece.

BOOK

www.phaidon.com

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Part 1:

Beef Terminology: Wagyu, Washugyu, and Kobe Beef

Part 2:

Secrets of Quality Japanese Wagyu

Part 3:

Ways to Enjoy Marbled Beef

List Japanese Restaurant Asian Restaurant

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Enjoy Supreme

Beef

Steak, barbecues, hamburgers, stews, meatloaf, jerky—beef is one of the most popular ingredients in American cuisine. The past several years, we have seen wagyu and Washugyu on menus more often, but do we really know what they are? Here, Chopsticks NY explores these game changers in the beef market. We will first explain what wagyu and Washugyu really are. Then, we'll see how wagyu from Japan is special. Finally, we'll learn about ways of enjoying well-marbled beef.

Part 1: Beef Terminology: Wagyu, Washugyu, and Kobe Beef -- Q&A with Mr. Daigo Irifune, President of Japan Premium Beef

What is the definition of wagyu? Does it just refer to cattle raised and fattened in Japan? Although wagyu literally means “Japanese beef,” it does not simply mean cattle raised and fattened in Japan. It refers to breeds of cattle, and there are several types of breeds for wagyu, which can be raised in countries besides Japan. Even if the cattle are raised in Australia, they can be called wagyu as long as they are from a family of wagyu breeds. To clarify, cattle raised in Australia would best be identified as Australian wagyu (and, for those raised in the U.S. and Japan, American wagyu and Japanese wagyu). Currently, wagyu breeds are raised worldwide. Why is it so precious? Wagyu produces a beautiful marbling of red meat and a high percentage of oleaginous, unsaturated fat that contains oleic acid, well known for its healthful properties. The umami of wagyu breeds comes from this fat, which releases an appetizing aroma. In the beef grading system in the U.S., the more marbled the meat is, the more highly regarded it is. Since wagyu breeds produce intense marbling, they naturally tend to be considered high quality. How about Washugyu? Is this a nickname for American wagyu? No. It’s American wagyu by definition because it’s a wagyu breed raised and fattened in the U.S., but Washugyu is the brand name of a specific cattle that our company developed by crossbreeding Japanese Black Wagyu and American Black Angus and are raised in Oregon with a unique feeding program. We know American people love the flavor of red meat very much, so we tried to maximize the umami of red meat in moderate marbling with the exquisite fat quality of wagyu breeds. Japanese wagyu is more expensive than the wagyu breeds

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

from other countries. Why is that? In general, Japanese wagyu is more marbled, which gives it a higher value. Cattle farmers in Japan employ special fattening systems to produce aromatic fat that melts in your mouth. In my opinion, highly marbled meat is not suitable for a thick-cut steak because the fat content makes your stomach feel full easily, but it is great consumed in little portions or thinly sliced. So the best way to enjoy highly marbled Japanese wagyu is as sukiyaki, thinly sliced beef simmered in an iron pot. In our store, Japanese wagyu is 2 to 2.5 times more expensive than Washugyu. There are many dishes called “Kobe beef,” but is the beef really from Kobe, Japan? It is hard to believe that it all comes from the city of Kobe in Japan. Our company once tried to import authentic Kobe beef from Kobe, but it was really costly. There is no USDA-approved processing point near Kobe, so we had to import it via another USDA-approved processing point far away from the place the Kobe beef was fattened and raised. So it’s not realistic to do that on a regular basis. In the U.S., the terms “Kobe beef” and “wagyu” are used interchangeably. When you see the labels “Kobe beef” or “Kobe- style beef,” they refer to one of the wagyu breeds. That beef will definitely be high in oleaginous, unsaturated fat and have intense marbling.

Japan Premium Beef, Inc. Producer and distributor of Washugyu. In addition to the distribution of Washugyu, Japanese wagyu, “Mugifuji” black pork, duck, seafood, and other premium foods to restaurants in North America as well as Europe, Japan Premium Beef, Inc. has operated a retail store in NoHo since 2009. The company is planning to open another retail store in Midtown East soon. 57 Great Jones St., New York, NY 10012 TEL: 212-260-2333 / www.japanpremiumbeef.jimdo.com washugyu@gmail.com

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Part 2: Secrets of Quality Japanese Wagyu -- Q&A with Yosuke Yamaguchi of ZEN-NOH (National Federation of Agricultural Cooperative Associations) Why is Japanese wagyu so well-marbled and high in quality? Simply put, Japanese wagyu is different because of the breeds it comes from as well as Japanese cattle-raising methods. Japanese wagyu breeds are mostly purebred, as opposed to wagyu breeds raised in other countries, which are mainly crossbred. Also, the ways of raising and fattening cattle in Japan are very meticulous and caring. How are Japanese cattle-raising methods different? Is it true that cattle in Japan receive massages?! Massages are not part of the usual routine, but cattle farmers wash, dry, and brush cattle by hand, and this brushing might have a massaging effect and help to improve blood circulation. As for cattle-raising methods, I can say that the attention given to each cow is tremendous. For example, each cow is bred in a separate space, not a shared living space. The timing of the switch to grain feed is also adjusted for each cow. Also, no growth hormones are used in raising Japanese wagyu. Which grades are exported to the U.S.? The Japanese beef-grading system is different from that in the U.S. Typically, the highest grades of A5 and A4 are exported to the U.S. Is there any high season of beef production? Technically there are some seasonal differences in quality, but the locations of the Japanese processing plants approved by the USDA (in Iwate, Gunma, Miyazaki, and Kagoshima) stretch from north to south, so we can export the best quality beef in each season for U.S. distribution. What are some of the noticeable features in taste of Japanese wagyu? Japanese wagyuâ&#x20AC;&#x2122;s flavor and aroma come from its fat, which is unsaturated fat. It tastes mild and natural and releases a scrumptious aroma when grilled. Also, the fat melts at a relatively low temperature, giving it a soft texture. What are the best ways to enjoy it? First of all, a slice of well-marbled, Japanese wagyu is beautiful to look at, so you can enjoy it just with your eyes. Then, appreciate the aroma of the fat rising up as it is cooked. Finally, taste the elegant flavor and quality melting in your mouth.

Importer and Distributor of ZEN-NOH wagyu: Poseidon, Inc. 3690 Noakes St., Los Angeles, CA 90023 TEL: 323-266-5701

Japanese Wagyu Breeds There are several Japanese wagyu breeds, but more than 90% of wagyu raised in Japan is Japanese Black. Raised primarily in the Kinki and Chugoku regions, the Japanese Black was used as work cattle in olden days. Today, itâ&#x20AC;&#x2122;s being raised nationwide and the flavor of its fat is exquisite, with a creamy, tender texture that dissolves in your mouth.

Yield and Meat Quality Based Grading System Japan employs a unique grading system which objectively judges Japanese wagyu quality. Grading is divided into the two main categories of yield grade and meat quality grade. Yield scores are an assessment of the volume of yield percentages comprising the meat. These are derived through a calculation method, with the yield score of A representing above average, B average, and C below average. For meat quality grading, a five-step evaluation is made based on the following four points: 1. Marbling, 2. Color and luster of meat, 3. Firmness and texture and 4. Fat color and quality, with the fifth grade as the highest standard. The combined evaluation of these values creates the final meat grade, such as A5 and B4.

Standard Grades and How They are Displayed Yield Grade

Meat Quality Grade 5

*Information courtesy of the Japan Livestock Industry Association

Universal Wagyu mark and ZEN-NOH Wagyu mark The Universal Wagyu mark (shown right) is attached to the Japanese wagyu breeds that are born and raised in Japan and have their backgrounds proved by the registration system based on the Law of Livestock Breed Improvement and recognized by the traceability system. ZEN-NOH Wagyu mark (shown bottom right) is attached to the Japanese wagyu provided by ZEN-NOH, agricultural co-operative in Japan.

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Part 3: Ways to Enjoy Marbled Beef Chef Kakusaburo Sakurai and Chef Ryota Kitagawa of Wasan shared great ideas and tricks to enjoy marbled beef. What kind of wagyu dishes do you serve in your restaurant? We currently serve sukiyaki and ishiyaki (stone grilled beef) as a special menu, with nigiri topped with beef as part of the course. In the past, we also have offered beef kushiyaki (beef skewers), hoba-yaki (beef grilled on top of hoba leaves), steamed beef, miso-marinated beef, steak donburi bowl, hamburger and more. What should we keep in mind when cooking wagyu? Japanese wagyu is like the otoro grade of sushi, and you can enjoy its flavorful, sweet fat. Washugyu, on the other hand, is like the chutoro grade, allowing you to enjoy the umami from both the red meat and fat. You can play with sauces and condiments to pull out the best flavor. For example, if it’s really fatty and buttery, refreshing ponzu sauce with a kick of wasabi would be great to add. If the meat is lean, a better pairing is a rich, thick sauce. Also, you can decide how thick or thin you cut the meat depending on the degree of marbling. Since the fat of wagyu melts at lower temperature, I don’t recommend eating shabu shabu in boiling soup because it will lose the greatness of the wagyu fat. Instead, you can enjoy the full flavor of wagyu if you keep the soup simmering at around 70-80 °C (158-176 °F). In our opinion, steaming is the best cooking method for appreciating wagyu and Washugyu. Would you share some of your best kept secrets? After we remove the excess fat from outside of a piece of wagyu during preparation, we mix the fat into the soup to add wonderful umami and richness.

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Wagyu Sushi at Wasan is slightly seared. The beautiful aroma of seared fat rises up. Thick cuts of meat are accompanied by light sauce in Kushiyaki Skewers.

Wasan’s Wagyu Tartare is served with homemade rice crackers so you can enjoy it like canapés.

Wasan 108 E. 4th St., New York, NY 10003 TEL: 212-777-1978 / www.wasan-ny.com

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

FOOD / DRINK / GROCERY

Chopsticks NY’s

Test Kitchen

Ponzu is used as a dressing and dipping sauce in Japan.

—Vol. 1—

In this new recipe corner, chefs with various backgrounds test out Japanese seasonings/ingredients and create original recipes from fresh perspectives. Each month one chef tries one featured seasoning or ingredient. This month, Chef Ronna Welsh of Purple Kale Kitchenworks explores “ponzu”, soy sauce- and dashi-base sauce with citrus juice.

Ponzu-Balsamic Apple Tarte Tatin

By Chef Ronna Welsh of Purple Kale Kitchenworks

“Ponzu and balsamic, together with sugar come as close as any two ingredients to tasting like molasses. Paired with apples and a savory, salty crust, they make the classic tarte tatin something simple but striking.” —Chef Ronna Welsh

Arrange the apple slices on the caramel by overlapping them in a circular fan beginning with the outer edges and working toward the center. They should be packed together tightly. Continue to layer the apples to completely fill the pan. If you have some slices leftover, pack the slices tighter to make space. Drape the rolled dough on top of the pie pan, pushing down gently around the edge of the apples. Trim the excess dough that hangs over the pie pan. Score the dough with five vents toward the center with a sharp knife to allow steam to escape during baking. Place the pie pan on a baking sheet and bake on the lower rack of the oven. Bake until the liquid bubbles up through the vents and the edges of the crust are a deep brown, about 40 minutes. Remove from the oven and transfer pan to a wire rack. Rest for 30 minutes to allow juices to thicken. Invert a sturdy plate on top of the tart. Place one hand on the bottom of the plate and the other on the bottom of the pie pan. Flip over swiftly. If any pieces of apple stick to the pan, loosen them gently with a spoon and put them back into place.

Cheddar Cheese Pie Dough (Ingredients)

 1 ¼ cups flour  ½ tsp salt  6 tbsp unsalted butter, cut into pieces and chilled  3 oz white aged cheddar cheese  Up to 4 tbsp ice cold water

(Directions)

(Ingredients: 1 whole pie)

 5 tbsp sugar  2 tbsp water  2 tbsp balsamic vinegar  1/4 cup ponzu  1 tsp fresh orange or lemon juice  Pinch ground cinnamon  Pinch ground allspice  ¼ cup butter  2 lb sweet, crisp apples, like Braeburn or Honeycrisp (about 3 large), peeled, cored, and cut into wedges, about ¼-inch thick  1 recipe of Cheddar Cheese Pie Dough, or store bought dough (see recipe, below)

(Directions)

Preheat oven to 400 °F. Combine sugar and water in a small pot and heat over medium-high. Bring to a boil, stirring once to make sure all the sugar is dissolved. Continue to cook until the bubbles turn to uneven sizes and the mixture begins to thicken slightly, about 5 minutes. When the sugar turns to a light caramel color, add the balsamic vinegar, ponzu, orange or lemon juice, cinnamon, and allspice. Increase heat to high and bring to a rapid boil, stirring to melt any hardened pieces of sugar in the pot. Cook until the syrup bubbles wildly, like an angry cauldron, and the caramel has darkened and can thickly coat the back of a spoon, about 4 minutes. Remove from heat and add butter all at once. Stir to melt, then immediately pour into a 9-inch pie pan to evenly coat the bottom, set aside to cool for 5 minutes. Roll out the dough, on a lightly floured surface using a rolling pin, into a round sheet about 3/8-inch-thick and 10-inches in diameter.

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In a medium bowl, briefly toss together the flour, salt, butter and cheese. Transfer to the food processor. Pulse, for two seconds at a time, until the butter pieces are the size of a pea. Lift the lid off the processor and drizzle a tablespoon of cold water over the flour/ butter mixture. Place lid on and pulse again for two more seconds. Repeat until the crumbly mixture sticks together when you pinch it between your thumb and forefinger. Do not overmix or add more water than necessary. Turn bowl of dough mixture onto a clean countertop. Quickly gather all scattered pieces of dough together into a single disc, about 1-inch thick. Wrap in plastic wrap and refrigerate for 30 minutes. To roll, lightly flour a countertop and rolling pin. Roll dough from the center toward the edge, turning a quarter-turn after each roll. Add flour to the table to prevent the dough from sticking only as needed. Refrigerate, if not using immediately.

Ronna Welsh The owner and chef of Purple Kale Kitchenworks. Ronna has cooked professionally for over seventeen years, alternately as executive chef, pastry chef, and consulting chef in a host of fine, quirky, greenmarket-driven New York City restaurants, such as Savoy and Rose Water, as well as in restaurants, pastry shops, on farms, and in homes in the south of France, the Spanish Pyrenees, the Greek island of Lesvos, and a little town in Sicily. She has written articles and developed recipes for various magazines. She teaches from her Brooklyn culinary studio. www.purplekale.com

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

THE KURAMOTO - VOL.47 -

AKITA SAKE LIGHTS UP THE SKY DEWATSURU BREWERY (AKITA SEISHU CO., LTD.)

In 1865, near the end of Japan’s feudal era, Mr. Jushiro Ito founded Akita Seishu Company in a thatched roof estate in Daisen City, Akita Prefecture. A visit to the estate begins in the garden. Each tree, stone and flower is placed in perfect scale and harmony to the surrounding nature. “The trickle of water over garden rocks reminds us of the pure mountain water flowing to our wells. The texture of moss and fragrance of flowers inspires us. We are mindful of our slogan, ‘Good harmony makes good sake’ as we work to craft sake with both domestic and interna-

tional appeal,” says Yohei Ito, president of Dewatsuru Brewery. Akita Seishu Company has two very distinct water sources; one provides ultra-soft water; the other provides hard water. As a result they have two successful breweries and two award-winning brands. Kariho Brand uses the hard water and Dewatsuru Brand utilizes the soft water. “We make the very best use of the treasured natural resources within our reach; water and rice. Akita is famous for delicious rice. At our breweries we commission the highest

quality sake rice from skilled farmers who share our commitment to sustainability” says Mr. Ito. The personnel is also highly valued. Dewatsuru toji, Mr. Kenko Sato is a gifted master of the “Sannai” school of sake-making based on long, slow fermentation during the harsh, cold winter. Making koji is another of their craftsmen’s secrets. In addition, Dewatsuru is one of 50 breweries that still make “kimoto” style sake. This labor intensive, time consuming method requires 23 days of stirring the starter; resulting in full-bodied, rich, creamy textured sake loaded with umami. Their “fune” boat-pressing method also lends to the delicate mouth feel of their sake. Originally crafted to match the rich, hearty foods of Akita, today the Dewatsuru sake selection is available at Michelin 3-star restaurants, trendy bars, and fine wine stores across America. In spring of 2014 they will introduce SAKURA EMAKI, a 100% pure, rose-color sake made from the heirloom purple rice derived from grains found at the Heian Ruins in Daisen, Akita.

Dewatsuru Brewery (Akita Seishu Co., Ltd.) 83-1 Tengasawa, Tochiya, Daisen-shi, Akita, JAPAN 014-0801 TEL: +81-187-63-1224 www.igeta.jp/english/index02_e.html

3 things you should know about Dewatsuru Brewery OMAGARI FIREWORKS: Dewatsuru Brewery is a sponsor of the Omagari Firework Festival which draws over a half a million onlookers every year. After polishing the rice to 40% for their super premium daiginjo, the ultra fine rice powder is used by artist-pyrotechnicians to create the actual fireworks. It is their daiginjo powder that creates the spectacle of lights in the August sky.

HEIAN RUINS: Hotta no Saku, a ruin from the Heian era (792-1185) is located five minutes away from Dewatsuru Brewery. The brewery was petitioned to make a sake from the heirloom rice linked to the purple grains excavated from this ancient site. The result is SAKURA EMAKI, a meticulously brewed, 100% natural, rose-color sake. Low in alcohol, it is pink, pure and perfectly delicious.

CRANES: The De-wa-tsuru Brand name is artfully explained by the depiction of elegant cranes in flight. Tsuru means crane. De-wa is the name of the nearby mountain range as well as the name of an ancient province including modern day Yamagata Prefecture and Akita Prefecture. Dewatsuru conveys the refined elegance of this brand of premium sake.

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

LIFESTYLE

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BEAUTY INTERVIEW

Kei of Warren-Tricomi Salon

TRAVEL

Diving into the Heart of Edo

KAWAII IN NY

Girl Prodigies

LEARNING

Japanese Crossword

LISTINGS

Beauty Guide Health Guide Shop Guide School Guide

BEAUTY

A Haircut Designed Just for You Beauty Interview: Kei of Warren-Tricomi Salon What is your signature service? At this salon, I specialize in haircuts, and I’m quite good at creating gorgeous, sexy, long hairstyles with my cutting technique. Also, I cut hair considering each client’s facial shape, features, and balance. For example, does the client have a round face or a square jaw? The eyebrow on the left might be positioned lower than one on the right. One eye could be bigger than the other, and so on. This is all important in creating the perfect hairstyle for each individual. Tiny details, such as where to add volume, how to trim, on which side the bangs go, play a huge role. A good haircut can make hair look healthy. What do you keep in mind while cutting hair? Some clients feel nervous about getting a haircut and what the end result will look like, so I try to tell my clients what I’m doing during the entire process in

order to remove their worries, like “I will cut this way because….” Then, after blow-drying their hair, I tell them how to keep the salon-quality style at home, how to use brushes and dryers, hair-care tips, and things like that. Do you have any suggestions for keeping hair healthy? Scalp care is very important for healthy hair, so I recommend you do a scalp cleansing at home once a week and preferably receive a scalp treatment at a hair salon once a month. Also, hair grows while you sleep, so it is recommended that you shampoo before sleeping. But don’t forget to dry your hair completely before going to bed because wet hair is very susceptible to damage. These things are true for both men and women, both young and old.

What you eat really affects the health of your hair. Kei has his own diet to keep his body and hair healthy, which includes drinking a glass of freshly made apple and carrot juice in the morning.

Warren-Tricomi Salon (Flatiron location)

125 5th Ave. (bet. 19th & 20th Sts.), 2nd Fl. New York, NY 10003 TEL: 212-262-8899 (ext. 3) www.warrentricomi.com

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

TRAVEL

Diving into the Heart of Edo

FOOD CULTURE IN EDO

Edo was the name of what is now Tokyo, and was the capital of Japan during the Edo period (1603–1868), the time of the Tokugawa Shogunate, which was the last period of samurai governance. In many respects, Edo presents a contrast to Kyoto, the previous capital of Japan beginning in the late eighth century. While Kyoto represents a Japanese elegance influenced by its aristocratic history and government, Edo boasts an iki (sharp and chic) style originating in its samurai culture and mass culture, which particularly came alive during this time. Visiting commercial, hi-tech centers while shopping is one way to enjoy Tokyo, but it is also fun and enlightening to explore its history. Here are some spots that will immerse you in old Edo.

Zojoji––the family temple of the Tokugawa clan––is also accessible. Six of the fourteen shoguns rest here in this temple. It is particularly popular during cherry blossom season because of its stunning view with the iconic Tokyo Tower in the backdrop. www.zojoji.or.jp/en/index.html

The city of Edo faced the ocean, and seafood was plentiful. Since the Bay of Edo was shallow, asari (short-neck clams), anago (salt-water eels), and cultured nori seaweed were harvested. It’s known that people in Edo enjoyed sushi, sashimi, and tempura, as well as soba noodles. Vendor carts serving these dishes were common in Edo.

If time permits, you can extend your tour to Toshogu Temple in Nikko in Tochigi Prefecture, which enshrines Ieyasu Tokugawa, founder of the Tokugawa Shogunate. The shrines and temples of Nikko, including Toshogu, and its natural surroundings are recognized as a UNESCO World Heritage site. www.toshogu.jp/english/

(Edo-mae Sushi) Developed in the Edo Period, one of the main features of Edo-mae sushi is its preparation. Since there was no refrigeration back in those days, sushi chefs had to create ways of keeping fish fresh as long as possible (while still being tasty). Some of their solutions included marinating fish in sauce, curing it with vinegar, and blanching it.

The Tokugawa Shogunate’s headquarters, Edo-jo (Castle of Edo), was located where the current Imperial Palace is situated. The East Gardens of the Imperial Palace, which used to be Edo-jo’s dungeon, is open to the public. www.kunaicho.go.jp/event/higashigyoen/higashigyoen.html (Japanese only)

Already attracting many tourists from outside Japan, Sensoji Temple was the center of life for Edo’s inhabitants. After Edo became the capital of Japan, the population of Edo grew, and so did visitors to the Sensoji. The famous Nakamise, on the approach to the temple, is one of the oldest shopping streets in Japan. www.senso-ji.jp/about/index_e.html If you are familiar with the revenge story of the Chushingura, aka the Forty-Seven Ronin (which really happened in the early eighteenth century), you might want to visit Sengakuji Temple near Shinagawa Station. This temple enshrines Lord Asano, who was forced to commit seppuku, and his 47 retainers (later ronin, or masterless samurai) who exacted revenge. www.sengakuji.or.jp/about_sengakuji_en/

Kabuki-za reopened in April, 2013, after three years of renovations.

Zojo-ji, the main temple of Jodo-shu (Pure Land Sect) of Buddhism, was appointed as the family temple of the Tokugawa clan in 1590. Cherry blossoms in the precinct attract many visitors.

The tale of the Chushingura is one of the most popular plot lines for kabuki, a highly stylized traditional performing art that emerged and developed during the Edo period. After being closed for three years, the principal kabuki theater in Tokyo, the Kabuki-za, reopened in April 2013. Even if you cannot get a ticket to a show, it is worth looking at the Kabuki-za’s architecture and checking out the souvenirs in nearby stores. www.kabuki-za.co.jp (Japanese only) In case you don’t have enough time to explore the traditional side of Tokyo, just visit the Edo-Tokyo Museum near Ryogoku Station, which has a diorama of Edo and displays items from that period. www.edo-tokyo-museum.or.jp/english/

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Nigiri sushi, with anago, is usually garnished with a soy sauce base glaze.

(Sukiyaki) Sukiyaki is a simmered, tabletop dish of thinly sliced beef, tofu, and vegetables in a sweet and savory sauce. It became popular at the end of the Edo period and was originally called gyunabe (literally “beef pot”) in Edo but sukiyaki in western Japan. The name sukiyaki comes from farmers in those days grilling fish and tofu on their suki (plows) on breaks from working. Iron pots are used for cooking present-day sukiyaki.

Japanese people traditionally did not have a habit of eating beef. Sukiyaki or gyunabe emerged at the end of the Edo Period.

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

KAWAII

in New York By Julia Szabo

It’s cool to be kawaii! Japanese prodigies are smashing stereotypes, inspiring a new generation of girls to pursue their wildest dreams. For today’s young women, the sky really is the limit. Celebrate Hinamatsuri – Girls’ Day, observed every year in Japan on March 3 – by appreciating the achievements of these three talented teens, and consider gifting your favorite girl with something kawaii-cool to help her reach for the stars. Do you know a precocious percussionist? Then help her march to the beat of her own drums. Teenage drumming sensation Senri Kawaguchi, 17, makes beautiful music with her Yamaha drum set – the Stage Custom Bebop Kit. Check out this and other kits on Yamaha.com (and hear the drummer girl work her musical magic at senridrums.com). Olympic ski jumper, Sara Takanashi, 17, always looks ready for action. She’s often seen wearing performance ski apparel by Phenix, official supplier to the Ski Association of Japan since 2006. Is there a budding alpine athlete in your family? Outfit her with style and substance by following Sara’s sartorial lead; Phenix ski apparel looks kawaii-cool on Japan Team Jacket and and off the slopes. Full Zipped Pants for 2013-14 World Cup. (phenixski.com) Climbing phenomenon Ashima, Shiraishi is not yet 13, yet already she’s an old hand at scaling the world’s most challenging boulders, including the V10-grade Power of Silence (at age 8) and the V13-grade Crown of Aragorn (when she was 10). What fuels her? “I love sour candy and chocolate,” Ashima says. “Seriously though, I love chocolate.” Give your favorite choco-holic a souvenir from the summit of sweetness, Royce (royceconfectusa.com)

Julia Szabo has covered culture and style for The New York Times and New York Post, and created a zodiac design column for Traditional Home. Illustration by Aminah Jones

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

FOCUS : DRINK

SPREADING THE LOVE OF MATCHA

Mr. Uetake demonstrates the traditional way of preparing matcha green tea. ITO EN’s matcha currently has four types: from regular grade to the highest, Usucha, Classic and Koicha, as well as the special, Organic.

Throughout Japanese history, tea has been an important aspect of the Japanese lifestyle. It was Esai, an eleventh century zen priest who initiated tea cultivation in Japan, that once said “Tea is the ultimate mental and medical remedy and has the ability to make one’s life more full and complete.” Although Japan has many forms of tea, this quote was actually referring specifically to matcha. To learn more about matcha and why it is such a treasured beverage still today, I visited matcha LOVE, a tea store produced by the leading tea company, ITO EN. “First of all, matcha is one type within many types of green teas,” explained Mr. Hiroshi Uetake, general manager of ITO EN, who has practiced the way of tea for a long time. Japanese tea is steamed after the leaves are picked, not roasted like Chinese tea. Japanese tea is then kneaded, but in the case of matcha, this step is skipped. Once the leaves are dried it is directly powdered, traditionally with a stone mill. He explains, “When one is drinking matcha, you are actually drinking the tea leaves themselves, not just the liquid infusion. Therefore, matcha is stronger and healthier than other teas.” The most beneficial constituents in matcha are Polyphenols, such as tannin and catechin. These are agents that make green tea so healthy fighting free radicals in the body, lowering blood pressure, detoxifying the body, and controlling cholesterol

levels. Matcha also includes theanine, an amino acid that protects brain cells, as well as vitamins E, A and fiber that are harder to dissolve in water. “Since matcha is traditionally used in formal Japanese tea ceremonies, it has an image of being difficult to use, but in fact, it is very easy and anyone can use it,” says Mr. Uetake. To brew a bowl of matcha, take about 1/2 teaspoon of matcha powder. (To avoid the lumps it is best to sift the powder before use.) Place the powder into a bowl and then add 2 to 3 ounces of hot water at about 160-175 °F. First, break up the powder lumps with the chasen (bamboo matcha mixer). Then use your wrist to make quick up down movements with the chasen to froth the tea. Once the bubbles form, bring the chasen closer to the surface to create smaller, smoother foam. Aside from drinking it in tea form, matcha is often used as a culinary ingredient. Mr. Uetake says, “sprinkle it on ice cream, make matcha latte, matcha salt, matcha chocolate, matcha cake, the possibilities are endless. Most importantly, just have fun.”

Here is Mr. Uetake’s example of a gorgeously brewed matcha with silky foam. It is not a requirement to create foam, but it does make the tea smoother on the palate. You can make a matcha latte very easily at home. Simply put matcha powder, sugar and milk in a blender and mix them for 10 seconds.

----- Reported by Maya Robinson matcha LOVE by ITO EN @ Mitsuwa Marketplace

595 River Rd., Edgewater, NJ 07025 TEL: 201-941-1301 / www.itoen.com

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Some new devices are being created for modern matcha drinkers, such as the long handled chasen for mugs, and the electronic chasen for easy matcha making.

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

LEARNING

Japanese CROSSWORD Across

Down

1. Salmon ____ (roe) are known in Japanese as ikura

2. ____ is a comic dialogue between two comedians

4. The spring equinox is called _____ no hi in Japan

3. A beautiful, long-legged water bird used in the logo of Japan Airlines is the _____ (crane)

6. I have a good _____ (plan, proposal) 8. Hayao Miyazaki’s latest anime nominated for an Oscar in the Foreign Film category is ____ Tachinu (English title: The Wind Rises) 10. ____ (gargle) is effective in preventing colds 11. “Chin” in Japanese 12. On March 3, Japanese customarily observe ____ matsuri (Girl’s Day or Doll’s Day)

5. ____ no hana is a yellow, edible flower that blooms in early spring 7. “Cat” in Japanese 8. Spring in Japan is really dry and windy, so it is also the season of yama ___ (mountain fires) 9. _____ mame is one of the most popular side dishes served at izakayas

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

Entertainment Event / Leisure

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Exhibition

Exhibition March 6-19 FREE Japanese Contemporary Artists #6 NY Coo Gallery In conjunction with Fugetsusha Gallery, NY Coo Gallery will present Japanese Contemporary Artists Exhibition #6. This is the 6th and last installment of a series of exhibitions, featuring young Japanese artists selected by Fugetsusha Gallery. In this exhibition, 14 artists will be featured: Sakae Inamiya, Kumiko Saeki, Emiko Kato, Tsukushi Fujimura, Hiroshi Mikami, Kyoko Kudo, Keiko Iiduka, Genji Suzuki, Akiho Segawa, Mitsuno Yuki, Toki Miyazaki, Masaaki Ito, Kanan (Ueki), and Katsuyasu Ishikawa. Reception will be held on Mar. 6 from 5-7:30 pm. NY Coo Gallery is holding an exhibition of Mark Bischel, “Paved Paradise” at the same time. Location: 1133 Broadway #335, at 26th St., New York, NY 10010 TEL: 212-380-1149 / www.nycoo.com _____________________________________________

March 7 - 10 NEW CITY ART FAIR hpgrp GALLERY NEW YORK With an aim to present contemporary Japanese art to art fans worldwide, NEW CITY ART FAIR opened its doors for the first time in New York in Mar. 2012. This upcoming March, NEW CITY ART FAIR will be back to New York for its sixth edition during Armory Arts Week and will be held at hpgrp GALLERY NEW YORK. There will be 11 participating galleries from Japan and the fair will exhibit exciting, original works by Japanese artists. For more information, please visit www.newcityartfair.com. Location: 529 W. 20th St., (bet. 10th & 11th Aves.), 2W New York, NY 10011 TEL: 212.727-2491 / www.hpgrpgalleryny.com _____________________________________________

March 13 - 27 Exhibition: “Design and Disaster: Kon Wajiro’s Modernologio”

Parsons The New School for Design Beginning Mar. 13, the “Design and Disaster: Kon Wajiro’s Modernologio” exhibition will be held at Aronson Gallery, Sheila C. Johnson Design Center (SJDC) at The New School. This exhibition will explore Kon Wajiro’s (18881973) visual observations of material practices in Tokyo after the devastating 1923 Earthquake, particularly drawing from his work Modernologio (kogengaku) and from his surveys of “barracks” (makeshift structures for earthquake recovery). Opening reception will be held on Mar. 13 from 7:30 pm. Location: 66 W. 12th St., (bet. 5th & 6th Aves.), New York, NY 10011 TEL: 212-229-5150 www.newschool.edu/parsons/currentExhibitions.aspx?id=100078 _____________________________________________

Performance

Performance March 8 A New Generation of Jazz from Japan featuring Trumpeter Takuya Kuroda and Ensemble Japan Foundation, New York The Japan Foundation, New York and Asia Society co-present “A New Generation of Jazz from Japan featuring trumpeter Takuya Kuroda and Ensemble” at the Asia Society. This is a special one night performance by the first Japanese performer to make a debut with Blue Note Records, and his ensemble. Takuya Kuroda will be joined by guest artists from New York and Japan in this exciting new jazz ensemble, and will introduce the richness of the Japanese jazz scene to the New York audience. Tickets are available at Asia Society Box Office. Location: 725 Park Ave., (bet. 70th & 71st Sts.), New York, NY 10021 TEL: 212-517-2742 / asiasociety.org/new-york _____________________________________________

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

March 14 Recital by Violinist Ryu Goto at Carnegie Hall Upon graduating from Harvard University in 2011, Ryu Goto went on to become a world-renowned violinist, heralded by the New York Times as possessing “impressive technique and musicality”. In addition to performing in Japan and the United States, he has also performed with symphonies in places such as Australia, New Zealand, China, and Germany. On Friday, March 14, he will give his third performance at Carnegie Hall. Songs to be performed include Beethoven’s well-known masterpieces “Kreutzer Sonata” and “Violin Sonata No. 9 in A Major.” After the performance, Ryu Goto is scheduled to hold a “Meet & Greet” in the lobby of the Zankel Hall for anyone who would like to chat with him. Tickets are $50/$65/$85 and are available at the Carnegie Box Office or Yomitime, Inc. (Tickets purchased through Yomitime, Inc. will not be charged shipping & handling fees.) Location: Carnegie Hall, Zankel Hall, 881 7th Ave., (bet. 56th & 57th Sts.), New York, NY 10019 Tickets: Carnegie Box Office TEL: 212-247-7800 / www.carnegiehall.org Yomitime, Inc. TEL: 212-421-6322 / ticket@yomitime.com Ryu Goto website: www.ryugoto.com _____________________________________________

March 15 & 16 FREE Japanese Art Songs Promotional Concerts Foster Japanese Songs To promote Japanese songs worldwide, Foster Japanese Songs, a project of Japan Traditional Culture Interchange Association (NPO), will conduct two promotional events in New York. The first, on Mar. 15, is a UN Commission on the Status of Women (CSW) NGO parallel event, titled “Sustainable women’s challenge for Japanese culture with performance of Japanese songs by a soprano”. “The Beauty of Japanese Song”, on Mar. 16, displays a wide range of aspects of Japanese songs in various

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ENTERTAINMENT ENTERTAINMENT // EVENT EVENT // LEISURE LEISURE styles from folk songs to opera. The program also introduces the culture, climate and song of the Tohoku region to raise awareness of existing reconstruction needs from the Great East Japan Earthquake. A part of the revenue from this concert will be used for supporting reconstruction in Tohoku. Locations: March 15: 777 UN Plaza (Church Center), 8th Fl. (Boss Room), New York, NY 10017 March 16: The Lang Hall at Hunter College 695 Park Ave., New York, NY 10065 Info: www.japanesesongs.jp/events/ _____________________________________________

March 24 Anna Saeki Performance: “RENACERE, PIAZZOLLA INMORTAL” Blue Note New York Tango singer, Anna Saeki will be reciting the works of Astor Piazzolla at the prestigious Blue Note Jazz Club on Mar. 24. By singing the works of legendary Astor Piazzolla who is known to have blended tango, jazz and classical music to bring a revolution in the industry, Anna is proliferating his innovative spirit and revolutionizing Tango music as a Japanese artist. In addition, she will be performing at the National Cherry Blossom Festival Opening Ceremony in Washington, DC on Mar. 22 and the Regattabar in Boston on Mar. 26. Location: Blue Note Jazz Club 131 W. 3rd St., (bet. MacDougal St. & 6th Ave.) New York, NY 10012 TEL: 212-475-8592 / www.bluenote.net _____________________________________________

March 27 Jake Shimabukuro Highline Ballroom Hailing from Hawaii, Jake Shimabukuro is a ukulele master and composer, known for his fast and complex finger work and his redefinition of the instrument. Well known in his home country as well as Japan, his musical style combines blues, jazz, funk, rock, classical and folk sounds. Currently Shimabukuro is on his 2014 UKE NATIONS TOUR performing nationwide. He will play at New York City’s Highline Ballroom on Mar. 27. He will also be playing other northeastern cities, including Boston, Albany, Pittsburgh, Phoenixville, Anapolis, Portland and Ridgefield. Location: 431 W. 16th St, New York, NY 10011 TEL: 212-414-5994 / www.highlineballroom.com www.jakeshimabukuro.com _____________________________________________

April 3 Taiko Dance Group Eighth New York Performance

The Tamagawa University Taiko Dance Group The Tamagawa University Taiko Dance Group will have its eighth New York performance on Apr. 3 at Miller Theater at Columbia University. Their amazing performance of high-energy Taiko drumming and Japanese folkloric dance has received rave reviews from the New York Times and other media. This year, they will have a special promotion for their performance in New York: tickets purchased before Mar. 17 will be priced at only $10/adult. After Mar. 10, tickets will be regular price. For ticket purchases please visit www. theatermania.com Location: 2960 Broadway, (at 116th St.), New York, NY 10036 TEL: 866-811-4111 / www.theatermania.com _____________________________________________

Lecture/Forum/ Film/Festival March 4 Suspending the Buddhism Divide: The Indo-Tibetan & Japanese Mikkyo Bridge Japan Society In conjunction with the “Shomyo: Buddhist Ritual Chant” event at St. Bartholomew’s Church, the Japan Society will also be hosting “Suspending the Buddhism Divide: The Indo-Tibetan & Japanese Mikkyo Bridge.” In this lecture, Prof. Robert A.F. Thurman, a leading American expert on Tibetan Buddhism, will explore the connections between Japanese and Indo-Tibetan Buddhism and joins in a discussion and a special on-stage demonstration with Kojun Arai, a priest of Japan’s Shingon Buddhist sect and leading member of Buddhist ritual chanting group, Shomyo no Kai – Voices of a Thousand Years. Location: 333 E. 47th St., (bet. 1st & 2nd Aves.), New York, NY 10017 TEL: 212-832-1155 / www.japansociety.org _____________________________________________

Event

Through March 16 Japanese Restaurant Week Japan Week From Feb. 17-Mar. 16, Japanese Restaurant Week is bringing together various Manhattan restaurants in celebrating the regional cuisines of Japan. Following this year’s theme of honoring the centennial of Tokyo Station, many of the participating restaurants will create dishes that allow diners to take a journey back in time to that

era. Japanese Restaurant Week will coincide with Japan Week 2014, a three-day event to be held at Grand Central Terminal that aims to attract foodies and tourists alike to Japan by promoting the diverse array of regional foods that Japan has to offer. Info: japanweek.us/restaurantweek/rw_year/2014/ _____________________________________________

March 5 Open House for Japanese Class for Kids Hills Learning Language learning center, Hills Learning, will be offering an open house for their new Japanese classes aimed for 7 to 9 year olds. In collaboration with NYCNDA, a language school in New York that specializes in teaching young children Japanese, this open house is free and will introduce the class, “Interactive Japanese,” giving you a chance to meet their teacher and see their facilities. The course itself is designed for multiple levels, and teaches Japanese through a unique communicative approach while incorporating fun activities and games. To register online please visit: ht tp://w w w.hillslearning.com/classes/japaneseclassesnyc/japanese-classes-for-kids/#group. Location: 380 Lexington Ave., (bet. 41st & 42nd Sts.), 17 Fl. New York, NY 10168 TEL: 212-551-7903 / www.hillslearning.com _____________________________________________

March 6-8 FREE 3rd Annual Celebration of Japanese Culture and Cuisine Japan Week From Mar. 6-8, Japan Week will be hosting the 3rd annual celebration of Japanese culture and cuisine in Grand Central Terminal’s Vanderbilt Hall. In honor of Tokyo Station’s centennial, they will display a special “digital archive” using high definition computer graphics with a virtual reality world to bring the past into the future. Also, Japan Week has something for everyone from the fresh aroma of Kyoto green tea and the latest Seiko watch collection to a virtual reality tour of an ancient Sakai City tomb, as well as a new NTT DOCOMO smartphone app that translates from spoken Japanese to English. Additionally, there will be a café where visitors can come enjoy the taste of early 1900 Japanese foods as well as enter a contest for a free round trip ticket to Japan. Location: Vanderbilt Hall, Grand Central Terminal 87 E. 42nd St., New York, NY 10017 Info: japanweek.us _____________________________________________

March 11 Free Open House

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

ENTERTAINMENT / EVENT / LEISURE Nichibei Toastmasters Inspiring English/Japanese bilingual speech communication group, Nichibei Toastmasters is one of the local public speaking clubs of Toastmasters International, which aims at fostering self-confidence and personal growth. Celebrating the 23rd anniversary of its foundation, Nichibei will hold a Free Open House on Mar. 11. You will enjoy the friendly atmosphere and events throughout the year while becoming a better speaker and leader. Hors d’oeuvres will also be served. Visit their website for more info and to RSVP. Location: NYU Office for International Students and Scholars 1 Washington Square Village, (bet. Wooster & Mercer Sts.) New York, NY 10012 www.nichibei.toastmastersclubs.org _____________________________________________

March 15 2-Year Anniversary of Opening Washington Square Park Stadium Promotion Go!Go!Curry! Go!Go!Curry! will celebrate the second anniversary of opening Washington Square Park Stadium on Mar. 15. They will hold a one-day promotion on the day, offering Single (M) size curry for $5. Also, customers will receive as many as 5 free topping coupons. (Usually, customers who come on the 5th, 15th, and 25th of a month are given one coupon.) These promotions are valid at the Washington Square Park Stadium only. Location: Washington Square Park Stadium 231 Thompson St. (bet. W. 3rd & Bleecker Sts.), New York, NY 10012 TEL: 212-505-2555 / www.gogocurryusa-ny.com @GOGOCURRYUSA _____________________________________________

Happenings

First Dance Class Free for Chopsticks NY Readers DanceCatNY New York’s Japanese Zumba group, DanceCatNY, is dedicated to promoting beauty and health through exhilarating, easy-to-follow, Latin-inspired dance. They recently added a new class location, 244 Rehearsal Studios NY, in Midtown West. Celebrating this, they are offering a special promotion exclusively for Chopsticks NY readers until the end of March. Those who bring in a copy of Chopsticks NY magazine can enjoy their first class for free. The class meets weekly on Wednesday, and bi-weekly on Monday and Saturday. The Monday class takes place at the Chelsea Studio and Wednesday and Saturday classes are offered at the 244 Rehearsal Studios NY. Locations: Chelsea Studio 151 W. 26th St. 5th Fl. (bet. 6th & 7th Aves.), New York, NY 10001

Happenings Features Addition of New “IS JAPAN COOL?” Content for Foreign Travelers All Nippon Airways Co., LTD. Japan’s leading airline company, All Nippon Airways (ANA), has promoted Japan’s cool culture on its own website IS JAPAN COOL? (www.ana-cooljapan.com), by featuring cosplay, ramen and kawaii cultures as well as cities like Tokyo and Okinawa. This February, they added a new section of content highlighting Japan’s exciting shopping culture for visitors from outside Japan. Currently they feature the unique department store culture in Japan, the contents made possible in collaboration with Isetan Mitsukoshi Holding, Ltd. Also, ANA is offering a new bargain discount fare for customers residing outside Japan across all segments that connect to domestic flights. Under the new fare, customers can fly a single domestic segment to any-

where in Japan for 10,500 yen (10,800 yen from Apr. 1) regardless of which airline they arrive in Japan on.

www.ana-cooljapan.com

New Product Lineup & Company Name Change IKEUCHI ORGANIC The President of Ikeuchi Towel, Mr. Keishi Ikeuchi, held a press conference in New York for the media and buyers to introduce “Cotton Nouveau 2014” and announce the company’s name change to “IKEUCHI ORGANIC”. This is the first company in Japan to use green energy that is 100% wind-powered electricity. Currently, IKEUCHI ORGANIC makes “towels woven by the wind” using 100% organic cotton. IKEUCHI ORGANIC hopes to have their products and concepts gain recognition in New York before Japan. They are aiming to open their first overseas store in New York in the near future.

using organic cotton from Tanzania. It is inspired by “Beaujolais Nouveau” concept in that the cotton harvested each year has its own unique qualities.

“Cotton Nouveau” is a project which creates products

www.ikeuchitowel.com/english

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com

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Exploring Umami: Kombu Cooking Class The Brooklyn Kitchen The Brooklyn Kitchen offers a variety of classes aimed at home cooks and ranging from basic knife skills to pig butchering. On Jan. 23, they hosted the first visit of Mr. Kiyomitsu Kitajo, President of Tenma Osaka Kombu, who led sessions of a class entitled “Exploring Umami: Kombu.” This was all part of Mr. Kitajo’s “kombu revolution,” an effort to get more people to enjoy and use this amazing ingredient in their dishes. The class was focused on the tradi-

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tional uses of Kombu (dried Kelp) in Japanese cuisine as well as the uses for kombu dashi (kombu broth) in Western cooking. After the class, each participant received a sample of Mr. Kitajo’s delicious kombu to take home.

Location: The Brooklyn Kitchen 100 Frost St., (bet. Manhattan Ave. & Leonard St.) New York, NY 11211 TEL: 718-389-2982 / www.thebrooklynkitchen.com Info: Tenma Osaka Kombu www.kombu.jp

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244 Rehearsal Studios NY 244 W. 54th St. 10th Fl. (bet. Broadway & 8th Ave.), New York, NY 10019 Info: www.dancecatny.com/ dancecatny@gmail.com Zumba_DanceCatNY _____________________________________________

Free Homemade Bun for Chopsticks NY Readers Bassanova Bassanova in Chinatown is the first New York branch of a popular ramen house in Tokyo, which won first place on the gourmet site in the Setagaya region, mecca of ramen, for three consecutive years. Their signature Tondaku Green Curry Ramen is a unique creation. By blending homemade Thai curry paste and broth made with tonkotsu and dried sardine, its soup gives rich and multi-layered flavors. During the month of March, Chopsticks NY readers who order one bowl of ramen will receive on piece of Bassanova Homemade Bun for free. Don’t forget to mention Chopsticks NY when placing an order. This offer is valid from Mar. 1-31. Location: 76 Mott St., (bet. Bayard & Canal Sts.), New York, NY 10013 TEL: 212-334-2100 _____________________________________________

Facial Acupuncture Promotion iDo Holistic Center Located in Midtown Manhattan, iDo Holistic Center focuses on holistic therapy treatments crucial for relieving stress and pain as well as Japanese acupuncture and shiatsu massage. Until Mar. 31 iDo Holistic Center is offering a big discount on facial acupuncture: 5-session package is offered for $375 (Reg. $495). Facial acupuncture helps tighten up facial muscles, and remove dark circles under eyes and crows feet. The result is visible even in one treatment, but it is recommended to treat 3-5 times for long-lasting effects. Location: 22 E. 49th St., 3rd Fl. (bet. Madison & 5th Aves.) New York, NY 10017 TEL: 212-599-5300 / www.idocenter.com _____________________________________________

Limited Offer: Anti-Aging Bento Developed by Physician BentOn / Table For Two Japanese bento specialty store, BentOn, caters healthy bento boxes at reasonable prices. Until Mar. 31, they are offering two kinds of Anti-Aging Bentos co-developed with Table For Two, NPO promoting healthy meal programs. Supervised by Yuka Seki, physician and anti-aging adviser, the bentos, Black Sesame Coated Grilled

(Financial District Store) 123 William St., (bet. John & Fulton Sts.) New York, NY 10038 www.Bento-On.com

Free Meridian Line Map for Enrolling in Spring Seitai Massage Class Do-in Seitai Center The spring Seitai-Shiatsu course for beginners, offered by Do-in Seitai Center, will start on Mar. 2. This course emphasizes on providing for not only fundamental shiatsu Meridian theory and practice, but how to unleash and activate self-healing energy, which prevents and heals sickness. The fee is $2200 and the fee includes textbooks, and those who enroll in this spring course will receive a free professional acupuncture body map (Reg. $70), which is only available in Japan. Location: 141 E. 55th St., (bet. Lexington & 3rd Aves.), #2E New York, NY 10022 TEL: 212-697-9114 / www.doinseitai.com

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Fish and Grilled Chicken Marinated with Garlic Miso, are made by using ingredients high in anti-aging properties. Each costs $8.75, and 25 cents out of each purchase will be donated to schools in Africa in famine. Twenty five cents is equivalent to one school meal in such countries. Locations: (45th Street Store) 156 E. 45th St., (bet. 3rd & Lexington Aves.) New York, NY 10017

Happenings Features Nara Prefecture Booth New York International Gift Fair Known as the birthplace of Japanese history and culture, Nara Prefecture is located in the Kansai region which is also home to Kyoto and next to Osaka. From Feb. 1-6, Nara Prefecture hosted a booth at NY NOW (New York International Gift Fair) at Pier 94. “Nara” traditional goods produced by 5 local manufacturers were exhibited for the Winter 2014 Fair. A variety of products were available such as dishwashing cloths made from mosquito netting, traditional and environmentally friendly “furoshiki” wrapping cloths, ink painted postcards, high quality chopsticks, and garden-

ing scissors. These unique items were produced through traditional craftsmanship, yet work perfectly in today’s modern lifestyle.

www.pref.nara.jp/item/79931.htm#itemid79931 www.nynow365.com/nara-prefectual-goverment

ISHIKAWA ARTS NOW 2014 Ishikawa Prefectural Government New York Office On Feb. 10, the Ishikawa Prefectural Government New York Office held a reception for “Ishikawa Arts Now 2014” at the Japan Society which featured traditional crafts. This is the second year the event was held. After the reception, many of the handicrafts were kept on display through Feb. 14. The 19 items featured in this exhibit were chosen from amongst 51 entries from within Ishikawa Prefecture based upon “what would appeal to Americans”. Pieces such as Kutani-yaki figurines, Kaga Yuzen stoles, and

lacquer ware sake cups showed the traditional Japanese style. Other items displayed traditional craftsmanship in modern items such as a Yamanaka lacquer ware-style cup with a stainless steel surface, an iPhone cover with the pattern of Mt. Fuji in gold lacquer, and a bicycle helmet with beautiful designs which used the same gold lacquer craftsmanship. These items are not only beautiful, but they are also functional in everyday life, which was interesting for the visitors. Those who attended enjoyed sake from Ishikawa Prefecture and sushi while having fun and chatting with others about the handicrafts.

Info: ispt@jetro.go.jp

CHOPSTICKS NY | Vol. 083 | Mar 2014 | www.chopsticksny.com