Chopsticks NY #112 August 2016 by Chopsticks NY

CONTENTS

The feature of this issue is “Summer Gift Culture in Japan”. To ﬁnd out more about it, check out the featured section from page 7.

02 02

PEOPLE

Kiyokazu Kanze,

26th Grand Master of the Kanze Noh School

39 27 28

Noh Theatre performance is one of the oldest Japanese art forms, as it dates back to the 14th century. The Kanze School of Noh visited New York and performed at Lincoln Center

ing

from July 13-17. The 26th Grand Master of the

School, Kiyokazu Kanze, graciously talked

an,

with Chopsticks NY about Noh and New York

ion

audiences.

WHAT’S NEW

Food: Renewed Ajinomoto Gyoza Package

Travel: The First U.S. Hotel from Japan’s APA Hotel Group

Drink: Coconut “Nigori” Sake from Kyoto Beauty: Geisha Vanilla Hinoki Perfume

Beauty: Innovative Water-in Oil Hand Cream

Hot

s You

August 2016, #112

30 31 32 33 34 35 36 37 38 39

Product: Eco-Conscious Noto Hiba Chopsticks FEATURE: SUMMER GIFT

O-CHUGEN: Summer Gift-Giving Culture in Japan

Gifts/Discounts/Promotions for You

14 16 26

FOOD

Japanese Restaurant Review Japanese Restaurant List

Mixology Lab: Fukuju Sake Cosmopolitan

42 43 44 46 48 48 48 49

Grocery Store List

“WA” Cooking: Cold Mochi with Watermelon Balls LIFESTYLE

Kawaii in New York

Beauty Salon/Shop List

President / Publisher Hitoshi Onishi Editor-in-Chief Noriko Komura Writers Ruth Berdah-Canet Michael Goldstein Nobi Nakanishi Melissa Perrier Stacy Smith Julia Szabo Kate Williamson Proofreader Susan Spain

Beauty Interview

Art Director Atsushi Hayashi

MONO-Logue: Mizuno Shop List

Sales Noriyuki Shimizu Yurika Saegusa Ai Juul

School List

Intern Willow Louis Jazmin Justo

Health Clinic List

Focus: Nihon Buyou Japanese Crossword

Japanese Travel: Niijima & Shikine-jima ASIA

Asian Travel: Sri Lanka

Asian Beauty & Health: Goji Berries Asian Restaurant Review: OBAO Asian Restaurant List

EVENT / ENTERTAINMENT / LEISURE

Performance Workshop Event

Happenings

Member, TPNY, LLC Tetsuji Shintani Published by Trend Pot NY, LLC 40 Exchange Pl., #1902 New York, NY 10005 TEL: 212-431-9970 FAX: 212-431-9960 www.chopsticksny.com For Advertising Info TEL: 212-431-9970 E-mail: adsales@chopsticksny.com ©2016 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. 112 | Aug 2016 | www.chopsticksny.com

“I want you to feel the beat of a live Noh performance.”

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--------- THE 26TH GRAND MASTER, KIYOKAZU KANZE

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Noh Theatre performance is one of the oldest Japanese art forms, as it dates back to the 14th century. The largest Noh School is Kanze, which originated directly from Noh founders Kan’ami (1333-1384) and Zeami (1363-1443). The Kanze school visited New York and performed at Lincoln Center from July 13-17. The 26th Grand Master of the School, Kiyokazu Kanze, graciously talked with Chopsticks NY about Noh and New York audiences. For those who are not so familiar with Noh Theatre, how would you describe the spirit

of Noh and how do you suggest they enjoy one of Japan’s oldest theatre performances? Noh Theatre is quite an old art form indeed, but I don’t want people to think it’s too complicated. They tend to think, “Oh I have to read The Tale of Genji, The Tales of Ise, The Tale of Heike, etc.,” but I want them to forget about those preoccupations. Please feel the beat of live Noh performance, such as the breath of the Noh performers on stage.

You have performed outside of Japan multiple times. How is the reception from these audiences? In terms of the New York audience, I noticed that they are very serious about our performance, even leaning forward in order to appreciate what they are experiencing at that moment. That tension transcends us (the performers). They are well-mannered as well, and we are grateful for that.

So it can be understood without words! I think it would help you to understand more if you check the synopsis in advance, as even just a rough idea of the story would help. Just like you research the story in advance when you go to see an opera. This is the Internet age, so you can make the most of the benefit of modern technology to enjoy this Japanese classic performance.

Is it the same in other countries? Or is this unique to New Yorkers? I think it’s uniquely New York. I feel like the audiences are accustomed to enjoying theater performances, and again I am grateful for that.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Are there any things you do to popularize Noh Theatre in foreign countries and in-

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PEOPLE troduce it to younger generations? Two months prior to the annual performance of the Kanze School in Japan, we conduct a lecture and demonstration for the public. In the lecture, we highlight the piece(s) that we plan to perform on that year’s stage. Let’s say we performed Aoi no Ue* today. So in that case the lecture would focus on Aoi no Ue (which is based on The Tale of Genji), deciphering it in-depth along with our demonstration. The lectures are well received, and many people seem to come to the annual performances through the lecture that they participated in two months before. Did you do any preparatory workshops for this performance at Lincoln Center? We came to New York last November and December, and conducted workshops at Japan Society and Nippon Club. I think that the theatre and stage environment outside Japan is quite different from the domestic one. How do you overcome this obstacle? This time at Lincoln Center, I did not feel any obstacles. Kanai Odogu, the set decoration company, helped us in producing an amazing prefabricated Noh stage. They shipped all the materials for the stage to New York and assembled them here. It felt exactly like the Noh stage in Japan, and we didn’t have any worries at all while performing.

About Kanze Noh Theatre Noh, also known as Nohgaku, is one of the oldest Japanese performing arts, perfected by the founders of the Kanze school, Kanze Kan’ami and his son Kanze Zeami in the 14th century. The Kanze School is the largest and most prestigious Noh school among several, and it teaches the shite (the main actor in a Noh performance) techniques, traditional customs, dances, songs and overall aspects of Noh. Highly stylized with extremely minimal, symbolic movements, gestures and production design, Noh Theatre is considered to be the epitome of Japanese aesthetics. It is also unique in the way that actors’ faces are covered by masks, minimizing the actors’ expression. Noh plays often incorporate spiritual world and fantasy elements in comparison to the real world, bearing imaginative aspects in their stories. Noh Theatre bloomed with the patronage and protection of the Muromachi Period shoguns and continuously by the Tokugawa shoguate in the Edo Period and beyond. Noh has been supported both by the warrior nobility and general audiences for 700 years, and is performed in its original form even to the present day. Info: Kanze Bunko / Kanze-kai www.kanze.net

*Aoi no Ue: Based on The Tale of Genji written in the 11th century, this Noh play deals with a series of events to expel Lady Rokujo’s evil spirit who afflicts Lady Aoi, Genji’s wife.

The Kanze School is the largest Noh school and the 26th Grand Master, Kiyokazu Kanze, is a descendant of the aforementioned founders of the Noh art form. As an heir of the prestigious Noh Theatre in the modern age, he is proactive about popularizing Kanze Noh Theatre throughout the world, having performed in many countries including France, India, Thailand, China, Germany, Poland and the United States. He also strives to revive buried Noh plays and develop new ones. Such revived pieces include Hakozaki and Akoya no Matsu, and new pieces are Rikyu and The Conversion of St. Paul.

Shakkyo (The Stone Bridge), one of the pieces featured during the Lincoln Center Festival. This play about a young priest on a pilgrimage to Buddhist sites culminates with the acrobatic dance of two lions that are messengers of Bodhisattva.

How about sound? It was also perfectly tuned thanks to Kanai Odogu, which was responsible for all the technical aspects like sound and lighting. New York is a city of performing arts. We have the Metropolitan Opera, Broadway musicals, and more. Is there any particular program you plan to watch during this visit? I am dying to see them! However, my schedule is so tied up and I have to go back to Japan right after the last performance here. But I would like to come back to the city just to enjoy it as a tourist.

Kiyokazu Kanze, 26th Grand Master of Kanze School

The confrontation between the “living spirit” of a jealous Lady Rokujo and an exorcist is a highlight of Aoi no Ue (The Lady Aoi).

Photos courtesy of Lincoln Center / www.lincolncenter.org

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

WHAT’S NEW

All Things New from Stores, Products to Events With the evolution of food culture, all kinds of Asian foods, especially the Japanese gyoza dumplings, have recently found themselves on the plates of hungry American consumers. Ajinomoto Windsor Inc., which has the most New Look of recognizable gyozas on the market, recently renewed the package design of their dumpling Ajinomoto Gyoza Package products. In revamping the design of their gyoza packaging, Ajinomoto sends a warm, friendly message to mouthwatering newcomer appetites, while simultaneously asserting its status to longtime followers as the best-quality gyozas on the frozen food shelves. Elements of the new brand design include such things as a vibrant, gold color that conveys to the customer that when they pick an Ajinomoto product off the market shelves, they’ll be choosing only the best dumplings on the market. The new image on the package presents the customer with a mouthwatering preview of each of the five flavors (Chicken, Seafood, Vegetable, Beef, and Pork and Chicken) in the lineup. Finally, the instructions remind you that Ajinomoto gyozas can be made without using any cooking oil whatsoever.

FOOD

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Ajinomonoto: www.ajifrozenusa.com

The APA HOTEL Group, Japan’s largest hospitality network, is about to bring its 36-year-old contemporary style of rest and refinement to APA HOTEL the United States with the recent opening of Woodbridge: its first American-based hotel, the APA HOTEL Japanese Woodbridge. Although the hotel is just a short Hospitality to ride from such attractions as the Thomas Edison Museum, New York City, and the Jersey New Jersey Shore, the main attraction is the hotel itself. The APA HOTEL Woodbridge introduces the conventional image of a welcoming Japanese-inn-styled convenience: warm tranquility combined with an essence of Japanese refinement. Each of the 200 guestrooms and suites is designed to present comfort, and polished utensils allow visitors to unwind and melt into sleep or simply get right down to business, preparing for their next project or big meeting, all with the occasional touch of Japanese tradition thrown into the mix. The hotel also offers a health and fitness club, massage services, wedding services, and business meeting spaces which establish its luxury with an interesting statement: something for everyone. There is no secret as to why the APA in the hotel franchise’s name stands for “Always Pleasant Amenity,” and why its slogan is “Best for the Guest.” It’s simply one of those things you have to see for yourself.

TRAVEL

Info: www.apahotel.com/en

Nigori-zake (coarsely filtered, cloudy sake) may not be directly associated with a tropical beach or any summery feeling. However, when it is combined with coconut syrup, it magically turns into an ocean-side drink. Produced by Sake from Kizakura Co., Ltd., long-standing sake brewKyoto Bringing ery in Kyoto, Kizakura Coconut Nigori has a rounded sweetness from rice and coconut, Tropical Flavor which play a wonderful chord. Kizakura Coconut Nigori, awarded Gold Medal in 2016 Los Angeles International Wine Competition, boasts a velvety texture coming from the sediment of rice, and its coconut flavor that can instantly transports us to a tropical beach. Low in alcoholic content—as low as 9.5%, it can be enjoyed as a cocktail. Also, since it has enough body, it can be paired with barbecue as well. You can easily make a sake pina colada by mixing it with pineapple juice. It is a fascinating get-together drink, so, next time you plan (or are invited to) outdoor/rooftop parties, camping and BBQs, bring Kizakura Coconut Nigori and show off a brand new Kyoto style tropical drink.

DRINK

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se Info: www.kizakura.co.jp/ja/en/ Distributed by Wismettac Asian Foods, Inc. | www.wismettacusa.com

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

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WHAT’S NEW “Geisha” are female entertainers specializing in performing traditional Japanese dance and music, and are considered the epitome of Japanese elegance. For over 20 years aroma M, the U.S. based fragrance purveyor, has inAroma that dependently produced a unique fragrance line Brings Sweet that interprets and updates the sensibility of geisha. Currently they carry about 20 different Dreams geisha-themed aromas and recently added a new one, Geisha Vanilla Hinoki. It isn’t difficult to imagine that the aroma is reminiscent of the sweetness of multi-talented, beautiful geisha, but what’s unique about the scent is its woody note which comes from “hinoki”, a type of Japanese cedar that is often associated with relaxation. Japanese esteem the uplifting smell and have traditionally used hinoki for making bathtubs. Painter-turned-perfumer, Maria McElroy, who has long been immersed in Japanese art and incense, blends hinoki’s calming scent into a sensual vanilla smell, which took her five years to develop. Geisha Vanilla Hinoki is gorgeous Geisha Vanilla Hinoki and healing at the comes in two form; Roll-on perfume oil same time, with and spray style eaux an oriental touch. de parfum. It can be worn even by male. Apply it before going to bed at night and it will bring you sweet dreams.

Everyone uses hand cream everyday to protect their hands from drying out. But most of the time, the cream stays on the surface and leaves a stickiness and greasiness for a B.B Hand Savwhile. Cosme Proud, a Japanese brand speer: Innovative cializing in anti-aging skincare and cosmetics, Water-in Oil has recently released innovative hand cream, B.B Hand Saver. Containing baobab oil and Hand Cream formulated with 90% water-in-oil serum, it can moisturize skin without stickiness. When applied to skin, its water-soluble, liquid beauty ingredients, which are enveloped in emollient ingredients such as Baobab oil, permeate the horny layer of skin, moistening hands from inside. You’ll instantly notice that it is absorbed into skin surprisingly fast, leaving skin velvet-smooth. A slight scent of white rose makes you feel luxurious and elegant. B.B Hand Saver also contains 10 types of flower extracts and is waterproof, making it long lasting. It can be used by all ages and any gender.

Info: www.aromam.com

Info: www.cosmeproud.com

BEAUTY

Most New Yorkers are adept at using chopsticks, but some people might consider the environmental consequences of having to break apart a pair every time you use them. Seeking to provide a solution to this problem is Natural Noto Hiba Eco-Friendly Chopsticks, made from hiba (a conifer native to Noto Hiba Japan that is a member of the cypress family). Natural Noto Hiba Chopsticks are Chopsticks made from hiba trees which are cut to thin the forests of the Noto Peninsula in Ishikawa Prefecture. This both reduces overcrowding and promotes the forest’s sustainable growth, and the leftover materials from these cut trees are made into chopsticks at a local chopsticks workshop. As they are made from natural wood, the grain pattern and color of each pair may vary. Natural Noto Hiba Chopsticks are natural because no chemicals are used in the manufacturing process and the surface is left untreated (no varnish, lacquer or oil). Hiba has a mild woody scent, but it is subtle and does not interfere with the taste or smell of your food. After a few months of regular use, the scent will naturally fade. The chopsticks are light, fit perfectly in one’s hand and hold food very securely thanks to their unvarnished surface. Natural Noto Hiba Chopsticks are available on www.ombrato.com, an online seller of select Japanese home products and food.

BEAUTY

B.B Hand Saver permeates into the skin, leaving a smooth surface. It won’t leave fingerprints on your smart phone!

PRODUCT

Their fine tips make them especially good at picking up slippery foods such as tofu and noodles, making them not only environmentally-friendly but user-friendly as well.

Info: www.ombrato.com

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

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Summer Gift Issue

08. O-CHUGEN: Summer Gift Giving Culture in Japan Japan has a gift giving custom in the midst of the summer called O-CHUGEN. Though smaller in scale than the year end gift-giving, O-SEIBO, the summer gift season is stronger in seasonality than its winter counterpart. Here we introduce some summer gift ideas from Japanese O-CHUGEN.

10. Gifts to You from Chopsticks NY Sponsors Ten of Chopsticks NY's Sponsors offer gifts/discounts/promotions for you. Check out their offerings and enjoy the summer.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

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O-CHUGEN:

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Summer Gift-Giving Culture in Japan

What is O-chugen? There are two big gift-giving seasons in Japan: o-chugen that takes place in the middle of summer and o-seibo at the end of the year. These traditional gift-giving customs are somewhat different from those in the U.S. in terms of the relationships between senders and recipients. Usually recipients are people who provide care for the sender, such as schoolteachers, workplace superiors and relatives, and the gift shows the sender’s appreciation for their help, guidance and time. Also, o-chugen and o-seibo gifts are often given to groups of people, which makes them different from gifts during the holiday season, Valentine’s Day and for celebrations like weddings, birthdays and graduations. Common o-chugen and o-seibo gifts are items that can be enjoyed by groups of people, such as sets of drinks, sweets, snacks, seasonings and savory foods, as well as household items including towels, soaps, shampoo and conditioner sets, etc. O-chugen is smaller in scale than o-seibo, and it has more seasonal characteristics than its winter counterparts. Therefore, sending o-chugen is a way of conveying a summer greeting while expressing gratitude. When choosing o-chugen gifts, you have to carefully consider the season and find something cool and energy-boosting which will help people fight the hot, muggy summer.

Popular O-chugen Gifts in Japan The most common o-chugen item is perhaps a set of beer. It can be a single brand or assorted varieties, and the price range is usually $30-$100. Sometimes

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

a set of beer is combined with paired snacks such as cheese and charcuterie. Another popular summer gift is somen, thin noodles made from wheat flour. Usually served cold, this is a refreshing dish perfect for summer, which is why people give it to one another as a present. People often add dipping sauce to the somen set to complete the gift.

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Mizugashi (cold desserts like jelly) is also a favorite summer gift. Today Japan has a lot of Western-style cold desserts, but one traditional mizugashi is mizuyokan. This is a jelly pastry that is made with azuki red bean and agar agar. In addition to traditional red bean flavor, there are other recipes that mix chestnuts, fruit or even matcha green tea. Sending regional flavors is one of the biggest trends of o-chugen and o-seibo. For summer, freshly harvested premium fruit from famous production regions is greatly appreciated. Melons from Yubari in Hokkaido, sakuranbo cherries from Yamagata Prefecture, white peaches from Fukushima and Okayama Prefectures, and strawberries from Tochigi and Fukuoka Prefectures are among the most popular. Also, new fruit gifts in unique shapes and patterns are received well as a novelty. Among such items are square-shaped watermelons, heart-shaped tomatoes and apples with illustrations or characters.

Summer Gift Ideas with an O-Chugen Influence

You can introduce Japanese o-chugen culture by giving gifts to someone you care about. Copying Japanese gift ideas is perfectly fine, but if you want to be more original and think of something western, here are some key points that you should keep in mind for planning your o-chugen-inspired gifts. First, the gift should be for a group of people to enjoy. Second, it should reflect a seasonal feeling. Third, it should show your gratitude and appreciation. Here are some Western-style o-chugen gift ideas from Chopsticks NY: • • • • •

A set of spice rub and marinade for barbecue Assorted craft beers A set of salad dressings A set of ice cream sauces and sprinkles Cold brew coffee kit

Japanese Traditional Gift Wrap: Furoshiki Furoshiki is a traditional wrapping cloth used in Japan for centuries. Roughly square shaped, it was originally used for wrapping wardrobes or as a placing mat in the public bath. This latter use gives it its name, furo (bath) + shiki (mat). Furoshiki vary in size from ones that can wrap futon mattresses to ones for bento boxes. Today it’s commonly used for wrapping relatively small things, including o-chugen gifts. Although people do not follow the tradition these days, it used to be a custom to hand-deliver o-chugen and o-seibo to show your appreciation, and furoshiki were used to carry the boxed gifts. Furoshiki are still popular and are used in more fashionable and decorative ways.

Furoshiki materials can be silk, cotton or synthetic. Synthetic ones (right), which replicate a soft silk texture, are easy to handle. The ones made of cotton (left) are a little bulky to handle, but are more cost effective and sturdy.

You can make a bag with furoshiki by just tying some knots.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

JAPANESE RESTAURANT REVIEW

NEW!

Takoyaki Bar

Japanese Restaurant Review Takoyaki Bar TEISUI Chikarashi

Mixology Lab Fukuju Sake Cosmopolitan by Yumi Nemoto of SALT + CHARCOAL

366 W. 52nd St., New York, NY 10019 TEL: 212-459-1900 Sun-Wed: 12 pm - 9 pm; Thu - Sat: 12 pm - 11 pm

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Takoyaki Bar is betting big that the next trend in fast Japanese cuisine is Takoyaki – the bite sized balls of cooked batter with a luscious piece of octopus inside. And why not? When perfectly executed as they are here, these crisp on the outside, soft inside, smothered-in-savory-sauce nuggets are snack food perfection. And since the Totto Group (Yakitori Totto, Aburiya Kinnosuke, Totto Ramen) is in charge, you know the quality of every ingredient will be on point. Sauce variations range from Traditional to Teriyaki, Spicy and ‘Negipon’ (Scallion Ponzu). Can’t decide on a flavor? Get the Dragon Ball Special to try all four sauces plus 3 special ones that change regularly. If you’re octopus-wary, you can substitute tasty chicken morsels – the same high quality chicken that is a signature of Totto – instead. If you want something more substantial, they have a free-range, fried chicken bun that will make all those pork buns weep with envy. Still hungry? The biggest surprise here may be their curry rice – yet another delicious example of Japanese comfort food that, when topped with fried chicken, is unbeatable. And since summer is here, make sure to cool off with homemade shaved ice desserts, soda floats, and ice creams (provided by Blue Marble Ice Cream Factory). DEAL ALERT: If you bring in this article to the restaurant, you’ll get an extra piece of Takoyaki for free.

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“WA”Cooking Cold Mochi with Watermelon Balls

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Listings

Made painstakingly by hand, these Takoyaki couldn’t get better – even in Japan.

Topped with juicy grilled chicken, Chicken Curry will boost your stamina for less than $10.

Japanese Restaurant The house-made Matcha sauce is the perfect complement to the sweetness of the ice cream.

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Th is po ton Come for a quick lunch or dinner, or take out late night snack.

Takoyaki (Chicken or Octopus) $5 1pc $5, 2pc $9 Chicken Bun $6 Chicken Curry

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

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NEW!

JAPANESE RESTAURANT REVIEW

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NEW!

TEISUI

Chikarashi

246 5th Ave., (at 28th St.), New York, NY 10001 TEL: 917-388-3596 | www.teisui.nyc Mon–Thu: 5:30–9:30 pm, Fri & Sat 5:30–10:30 pm

227 Canal St., (Baxter & Centre Sts.), New York, NY 10013 TEL: 646-649-5965 | www.chikarashi.com Mon-Sat: 11 am-7 pm

TEISUI, NYC offshoot of TEISUI Ryokan in Akita Prefecture, is a rare dining experience, one to be savored by anyone stepping up his or her Japanese food game. This hi-end Japanese style inn with ‘omotenashi’ sensibility offers ‘Yakitori Kaiseki’, a unique interpretation of ‘yakitori’ (grilled chicken). While yakitori conjures up images of casual Japanese food, ‘kaiseki’ is the quintessentially elegant, multi-course, seasonal dining experience. TEISUI aims to introduce their kaiseki with a focus on elevated chicken dishes prepared in various culinary styles, not limited to grilling. The 10-course Tasting Menu perfectly harmonizes aesthetics and flavors, often with ingredients direct from Akita. Unlike standard vegetable and seafood inclined kaiseki courses, TEISUI’s course skillfully incorporates chicken, duck and game birds, making it more flavorful and hearty. The course finishes with their signature, Akita local delicacy, Ishiyaki Miso Soup, (red snapper, and King crab soup that is cooked by using a hot stone placed directly into the broth on the table), leaving your dining experience memorable. With its commitment to seasonal ingredients, as well as a rotating series of guest chefs coming from Japan, you can be sure to be drawn back to keep trying new dishes on a regular basis. When also paired with a variety of sake, the resulting culinary journey is simply remarkable.

Chikarashi, a new addition to Canal Street on the edge of SoHo and Chinatown, is a poké specialty shop inspired by this Hawaiian fish dish and Japanese chirashi. With daily deliveries of whole salmon, tuna and fluke, it uses the freshest and highest quality ingredients. Chef Michael Lim, formerly of Neta and Masa, employs techniques he learned there to create well-balanced poké bowls that offer fine-dining taste at a reasonable price point. The highest grade rice of his choice is not only steamed, but perfectly seasoned for the bowl format. Favorites like Sichuan Chili Salmon with homemade Sichuan/sansho mayonnaise and red chili paste sauce based Chojang Hirame are meticulously curated in terms of flavor and texture. The menu will vary based on ingredients and season, but its staples are two bowls each of tuna and salmon, one of fluke and a daily special. A recent special was the Seared Toro Suji, adorned with garlic chips and seasoned cucumber slices. Cooked in a light soy sauce marinade, its savory taste lives up to its mouthwatering appearance. If you are looking for something sweet to end your lunch, try the “Dole Whip” for dessert. This Hawaiian soft serve is made with coconut oil so is non-dairy, vegan and fat-free, and comes in flavors of pineapple, raspberry, lemon and mango. The Goma Shoyu Tuna features a beautiful blend of Bluefin tuna, goma shoyu (soy sauce and sesame base sauce), chili oil, nori seaweed, hijiki seaweed, avocado and garlic chips.

Tsukune (chicken meatball skewers) is served in style at TEISUI. Full moon-like egg is slightly seared.

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Artistically presented chicken breast and scallop dish is reminiscent of a summer garden.

The second course, Hassun, is full of Akita flavors, incorporating junsai (brasenia) and tonburi (mountain caviar).

You can choose either counter or table to savor TEISUI’s Yakitori Kaiseki.

Currently TEISUI offers only 10-Course Yakitori Kaiseki for $150. Sake pairing can be chosen for $95 extra. Also, in the limited time only, 4-Course Yakitori Kaiseki for $40.The prices include gratuity.

As of July, Chikarashi is the only place in NY offering Dole Whip.

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A sleek interior, conducive to dine-in or takeout.

The Seared Toro Suji has a light soy sauce base marinade. The tuna’s richness melts in your mouth and goes perfectly with the rice.

Sichuan Chili Salmon Goma Shoyu Tuna Seared Toro Suji

$12.99 (3 oz), $14.99 (4 oz) $13.99 (3 oz), $14.99 (4 oz) $19.99

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

$5 $15. $8

Expe asse

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CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

DRINK The featured liquor in August is Fukuju Junmai Ginjo, elegant sake with the clean and light yet distinct fl avor of rice. It adds a summery twist to the standard Cosmopolitan cocktail.

Fukuju Junmai Ginjo Category: Junmai Ginjo Origin of production: Hyogo Prefecture Rice Variety: Yamadanishiki Rice milling rate: 60% Sake Meter Value: +2.0 Alcohol content: 15.50% Bottle size: 720 ml (24 oz) Features: Known for having been served in the Nobel Prize receptions, Fukuju Junmai Ginjo is a highly regarded sake internationally. Made with locally grown rice and premiere water esteemed as “Miyamizu” (water of the Gods), this sake has a clean impression with a distinct rice flavor, both of which are well rounded. Reminiscent of fresh fruit like cherry, it goes well with light dishes as well as creamy desserts. Distributed by JFC International, Inc.

Fukuju Sake Cosmopolitan

Cocktail recipe courtesy of: Yumi Nemoto, Mixologist at Charcoal + Salt

Fukuju Junmai Ginjo is an elegant, light and easy-to-drink sake, but one that firmly maintains its taste. Mixologist Yumi Nemoto saw it working well in the classic New York drink Cosmopolitan, to which she added another Japanese twist with yuzu juice as an alternative to the typical lime. She explains, “Although still citrus, yuzu’s strong and complex flavor contributes to a refreshing cocktail.” The ingredients are otherwise the same, and Nemoto adorns the final product with a piece of aromatic orange that has been soaked in sake for 24 hours. She notes that the sake, whose name translates into “Good Fortune,” makes this drink more auspicious than your average Cosmopolitan! Ingredients: Serves 1 1 oz Orange infused Fukuju 1/2 oz vodka 1/3 oz Combiner Orange Liqueur 1/2 oz cranberry juice 1/3 oz yuzu juice 1/3 oz simple syrup 2 dashes orange bitters 1 orange peel Directions: 1. Add ingredients into cup and mix well. 2. Pour over ice in shaker and shake well. 3. Before serving, garnish with orange peel.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Kobe Shu-Shin-Kan Brewery

Established in 1751, Kobe Shu-Shin-Kan Brewery from Kobe City is one of those old-timer breweries that have stood the test of time, including the great earthquake that demolished their operation and their city in 1995. Revived after the incident, the brewery’s young production team revamped the production system by introducing new methods while respecting traditions. Deeply rooted in the local community, they use locally sourced ingredients including prestigious Miyamizu water that springs through the rocks of the Rokko mountain range. Younger generation brewers produce sake that appeals to global customers. 1-8-17 Mikagetsuka, Higashinada, Kobe, Hyogo 658-0044 JAPAN TEL: +81-78-841-1121 (shop) | www.enjoyfukuju.com

Salt + Charcoal This Williamsburg-based restaurant specializes in robata, a method of cooking where food on skewers is slow-grilled over hot charcoal. As the name indicates, the restaurant prides itself on the smokey aroma of its Japanese charcoal, and the subtle flavor of its carefully selected salts. Some standout dishes include Seafood Robata-Style Kushi Yaki, Char-Grilled Wagyu Rib Eye Roll, Young Cheddar Cheese Tempura and the unique Brooklyn Lime Soba.

171 Grand St., Brooklyn, NY 11249 TEL: 718-782-2087 | www.saltandcharcoal.com

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

FOOD / DRINK / GROCERY

Sweets

“WA”

Savory

Fusion

Cold Mochi with Watermelon Balls

Cooking

“Wa” means “harmony” and “balance” in Japanese and also signifies “Japan”. In this cooking corner, Chopsticks NY introduces Japanese dishes that are harmonious with our everyday life in the U.S. Each month we share one recipe alternating between Sweets,

Watermelon is king of summer fruit and used in many sweet and savory dishes. Misako-sensei incorporates the fruit into Japanese traditional “shiratama” (meaning white ball) dessert. Served in a half-cut watermelon, red and white balls amuse both your eyes and palate.

Savory and Fusion categories. In the month of August, we introduce watermelon desserts accentuated by “shiratama” style mochi.

[Ingredients] (Serves 4)

 Half of one mini watermelon  160 g (5.6 oz) Shiratama-ko (rice flour available in a Japanese grocery store)  140 ml (4.7 oz) water  1/2 bunch mint Syrup:  1 lemon  1 cup sugar  1 cup water [Directions] 1. In a small saucepan, put the water, sugar and mint. Bring it to boil and let the sugar dissolve. Take out mint and let it cool. When cooled, add the juice of one lemon. 2. Pour shiratama-ko in a bowl. Add water slowly as you mix with your hands until it becomes dough and feels as soft as your earlobe. 3. Form the dough into small balls (about the size of a quail egg) and put them into a big pot of boiling water. 4. When the water is boiling, allow the shiratama balls to boil for 1 minute, until floating on the water’s surface. Immediately put them in an ice bath to cool. 5. Drain the shiratama balls and put them aside. 6. Using a melon baler, scoop out the watermelon. 7. Put the watermelon balls and shiratama balls into the scooped out watermelon bowl and add the mint and lemon syrup. 8. Garnish with lemon slices and mint leaves and then chill until it is time to serve.

Recipe created by Misako Sassa

Japaneseculinarystudionyc.com Cooking video: ny1page.com

TIP

You can also add some vodka or tequila to the syrup for a grown up version!

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

d u

By Julia Szabo

Give The Gift of Chopsticks, New York! It’s Ochugen – gift-giving season, time for midyear presents! Every month of the year, Chopsticks NY is a gift to its readers. And the kawaii utensils that give this magazine its name – chopsticks, or hashi in Japanese – always make a welcome gift, any time of year, but never more than right now. Here are a few super-cute ways to give the gift of chopsticks. Delicious Japanese food tastes even more delicious when enjoyed with traditional hashi such as this black chopsticks and box set with red maple leaves (a classic motif of Japanese decorative art). The chopstick rest is a perfect - and perfectly Japanese - finishing touch! Everythingchopsticks.com As ancient and timeless as chopsticks are, they also look right at home as part of a cool, contemporary table setting – especially when they are made of chic and metal-tipped bamboo! Surlatable.com Few things look cooler than stainless steel chopsticks – especially to anyone with sleek and stainless steel kitchen appliances. If that’s your style, serve your guests with stainless steel chopsticks sets, for a mouthwateringly modern effect. Everythingchopsticks.com Based in Oregon, Chopstick Art creates beautiful bamboo products for the home using recycled chopsticks. Check out the charming Chopstick Baskets – truly a feat of chopsticks engineering, they fold and unfold to make unique bowls for fruit or other items! chopstickart.com A kawaii rainbow – that’s what this set of 12 reusable chopsticks from the always-cool Museum of Modern Art Store will bring to your table. Keeping this colorful set on hand is like having a cute and cool wardrobe of hashi ready for any culinary occasion! Momastore.org

Julia Szabo Author and trend expert Julia Szabo has covered culture and style for The New York Times, New York Post, and Vogue, among others. Follow her on Instagram @GetDressedChangeTheWorld Illustration by Aminah Jones

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

BEAUTY

Find a New Twist for You KOTARO SUZUKI OF BLU BOCKER Your salon does not look like a regular hair salon. Tell us about the unique atmosphere. First of all, the name is Swedish and it means Blue Book. Blue is an image of nature and we combined it with book, to make an image of a place where you create your natural style amongst books. We made most of the interior items and decor by ourselves, designing them to look worn-out and arranged with antiques, artworks and greenery. It has a Village-like feeling! Yes. I wanted to bring a Village or Brooklyn-like atmosphere to the Upper East Side neighborhood. What are your strengths as a hair stylist? I listen very carefully to what customers want, but I don’t want to do what’s typical and would rather create individualistic hairstyles. Some customers have a

particular idea of what they want and I respect that, but I like working with those willing to try something new and leave it to me do something bold. Again, listening to them carefully is important to find the compromise between what they want and what I think is good. In terms of style, I like and am good at working on short hair and natural styles. Any recommended hairstyles for summer? In the summer, people will either get a drastic cut to keep cool or leave hair long so it can be put in a ponytail. But I enjoy using sea salt spray to make clients’ hair look a bit disarrayed, as if they had just gone swimming. This spray also provides a volume boost. What are your personal health techniques? I go to the gym for weight training and play soccer once a week with my friends in pickup games.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Stylist Kotaro Suzuki considers short hair his specialty, and strives to help clients incorporate some newness into their lives. New clients will receive 30% off cut and color. Blu Bocker 436 E. 75th St., Ground Fl., (bet. 1st & York Aves.) TEL: 646-678-5316 | www.blubocker.com

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

PRODUCT REVIEW

MONO-logue

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

Vol. 61 - MONO of the month

Mizuno Volleyball Gear With the Olympics about to commence, fans from around the world will be gearing up to follow their favorite sport and watch their country’s athletes vie for international glory. Volleyball in particular has been among the highly popular, ever since its debut at the Paris Games in 1924 (and official inclusion in 1964 at the Tokyo Games). This purely American sport, invented in Massachusetts in 1895, is renowned for its speed, intensity, power, and reliance on teamwork. And if you know anything about Volleyball, you also know that the name Mizuno has been a part of this sport for decades. If you want a lightweight volleyball shoe, then the Lightning Z is a great alternative to the powerful Tornado X.

eat ow he

e of but

Mizuno’s Official set of USA Volleyball Jerseys - perfect for Olympic cosplay enthusiasts.

Who knew that a kneepad could be so stylish? The Highlighter Kneepad comes in a variety of hues and could be the next big fashion statement.

Mizuno has been a leader in sports and athletic equipment since the turn of the 20th Century. Founded in Tokyo by brothers Rihachi and Rizo Mizuno in 1906, the company has been front and center for every sport that has risen to prominence in Japan. It is perhaps known best for its part in making baseball the most popular sport there, and Mizuno’s dedication helped grow the company into one of the largest sports equipment manufacturers in the world. Today, Mizuno USA, Inc., based in Norcross, Georgia, Mizuno USA, Inc. produces and distributes golf, baseball, softball, running, track & field, and volleyball equipment, apparel, and footwear. Since the early 2001, Mizuno has been a Sponsor and Official Equipment and Apparel Supplier for USA Volleyball. This includes the Men’s and Women’s National Teams, Junior National Teams, and Boys’ and Girls’ National Teams, as well as the World University Teams. This year, Mizuno’s presence should also be front and center on the beaches of Rio, especially now that it also supplies gear for the Beach Volleyball team – a major sport for both USA and Brazil, which have dominated the sand since the game’s inclusion in

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

1994. In fact, every Gold medal that the USA team has won in Beach Volleyball has been in Mizuno gear. Two types of Mizuno technology have made their Volleyball gear a cut above. The first is DryLite, which is a breathable polyester material developed by the company to keep athletes cool and dry even under the most intense circumstances. The dual-density material absorbs moisture within its inner layer, and then pushes it out to the hydrophilic outer layer that quickly makes it evaporate. The other technology is found in the shoes – Mizuno Wave. This proprietary cushioning system was inspired by waves ranging from sound waves to tidal waves, and works to reduce and redirect the impact forces away from the foot when it touches the ground. As Volleyball requires a lot of foot movement and jumping, this is much more effective than a standard sneaker. The USA team this year is most likely going to be outfitted with their top of the line shoes – the Wave Tornado X (Men’s and Women’s both $140) or the Lightning Z2 (M/F $120). Along with Wave, these sneakers also features the best of Mizuno tech, including their XG Rubber for better grip to the ground, their shock absorbing SR Touch midsole, Intercool ventilation, and a variety of cushioning that reduces friction, hugs, and stabilizes the foot at every possible point. All of Mizuno’s official jerseys, tank tops, polos and shorts all feature DryLite, and come in a wide array of cuts and colors. And just for the Olympics, you can now even customize USA Volleyball jerseys on the Mizuno website. So if you’re really going to go full force this year and support USA Volleyball in official gear, then make sure to visit www.mizunousa.com/Volleyball

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

FOCUS : CULTURE

Sacred Traditions Meet Art in Traditional Dancing

Greeting is an important step in starting the lesson. Ito Sensei demonstrates the right form of bowing.

We rarely get a moment to pause during the hectic pace guiding our lives in New York City. But stepping into Sachiyo Ito Sensei’s dance studio feels like gliding into a haven of peace where traditional grace and beauty rule above all. For the past 44 years, Ito Sensei has been keeping alive Japanese traditional dancing in New York. Many generations of students have come to her to learn about this art dating back to the 17th century, but the philosophy of the teaching methods have not changed. Dancing is not just entertainment in Japanese tradition, it is also a representation of the sacred, a way to show respect to nature and spirits. Each class starts with a short bowing ceremony where both teacher and students greet and hope to learn in communion from each other. With a sensu (fan) delicately placed in her hand, Ito Sensei demonstrates how Nihon Buyou emulates the elements of nature surrounding us. For instance, short light and rapid fan waves symbolize the snow falling off, and the fan coming up from under the sode (kimono’s sleeve) evokes the romantic moon of the night. With an extraordinary fluidity, Ito Sensei starts the choreography to the sound of centuries-old music. You might be surprised by the absence of counting steps in the class. Japanese traditional dancing is

not about fitness! Instead of repeating a mechanical choreography, the dancer has to pay attention to the pattern of the music and the meaning of the lyrics. This approach to dancing makes Nihon Buyou an art living through the interpretation of the dancers. The lyrics are reenacted at every representation by the artist on stage who gives his/her special emotional impulse. Ito Sensei believes that Nihon Buyou is not an art whose learning process can be rushed: “the meaning of this practice cannot be digested overnight. The student needs time to embrace the holistic approach of the Nihon Buyou through its music, lyrics, movements and poetry.” Ito Sensei offers classes for all levels and interests: whether you want to learn how to wear a kimono properly, handle a fan with elegance or master the basic movements in Noh and Kabuki Dance. In August, she will be offering a special workshop for beginners. This seminar will be a unique chance to take part in what makes Nihon Buyou an art so alive and burgeoning on this side of the world. ----- Reported by Ruth Berdah-Canet

Sachiyo Ito & Company 405 W. 23rd St., 4G, New York, NY 10011 TEL: 212-627-0265 | www.dancejapan.com

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

The correct touch to hold a sensu (fan) is both delicate and confident. A difficult balance to master!

The traditional folding fan is the dancer’s most versatile prop to tell the story. It becomes rain, flower or paddle depending on the song.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

LEARNING

Japanese CROSSWORD

Across

Down

1. We see a lot of _______ (green color) in the woods during the summer.

2. Small, ball-shaped Japanese desserts, often skewered and covered with sweet sauce

6. _____i is an i-adjective meaning “long.”

8. “Grandchild/grandchildren” in Japanese

3. Meaning one’s own opinion or theory, _____ is often used in the word gi_____ (discussion).

9. San Francisco has a lot of ______ (hills).

4. “Egg” and “roe” are both _______ in Japanese.

10. A verb meaning “to live” and also the title of a 1952 Akira Kurosawa movie

5. Coined in Japan, _______ is a generic term for the ideograms used in text messages and emails.

12. ___ is one of the most common and versatile Japanese counting words, meaning “piece.”

7. “Morning” in Japanese

13. Meaning “not to have” or “not to present”: on its own, the word ______ creates a negative form when it follows a verb.

9. The best and tastiest season for naturally sourced ingredients, such as vegetables and fish 11. A verb meaning “to say,” “to speak,” or “to utter”

12. “Tree” in Japanese

D ©Chopsticks NY / Myles Mellor

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

TRAVEL

Niijima and Shikine-jima: Tokyo's Subtropical Islands High-tech transportation systems, meandering modern buildings, small alleys with food stalls, cityscapes with futuristic neon lights––these are typical views of jam-packed Tokyo. But when you turn your head to the ocean, you'll find a different scene: quiet, subtropical nature. About 100 miles south of Tokyo are two small islands, Niijima and Shikine-jima, both of which are part of Tokyo and are getting a lot of attention as tourist destinations these days. Niijima is a long island just over 7 miles from north to south, while Shikine-jima is goldfish-shaped and about 7.5 miles in circumference. Both islands, which are only 10 minutes apart by boat, share a beautiful, clear ocean and blue sky (and, of course, a starry sky at night). Visitors can enjoy quite different experiences, however, on the two islands, Niijima has sandy beaches and excellent waves that attract surfers from all over the world, while Shikine-jima boasts rocky coastlines that are perfect for activities like diving and snorkeling. Since these islands were formed by volcanic activity, they naturally have onsen (hot springs). Niijima, which is more commercially developed, offers onsen facilities

at a high altitude with scenic ocean views––you can enjoy a breathtaking sunset and a starry sky from the onsen. In contrast, Shikine-jima has kaichu-onsen, literally meaning "hot springs under the sea," which are onsen that are under the sea at high tide but is exposed at low tide. There are three kaichu onsen in Shikine-jima: Jinata Onsen, Matsugashita Miyabi Onsen, and Ashitsuki Onsen, all of which are accessible all day, free of charge. Unlike onsen in Niijima, they are at sea level, making you feel connected to the ocean. Tourists can also enjoy the unique food culture of the islands. Needless to say, there is an abundance of seafood, but the most famous local food is kusaya, notoriously smelly, dried fish. Fish are dipped in a special sauce before drying and are terribly stinky yet full of umami––and quite popular with foodies. You cannot leave the islands without trying this distinctive delicacy. Other must-tries include ashitaba, a locally grown plant, as well as shochu (similar to vodka) and fishcakes made from the local catch.

BEACHES IN NIIJIMA There are four major beaches in Niijima, each of which has unique character. On the east side of the island, there is a 4-mile, beautiful coastline of white sand and blue water. It's the most popular tourist spot on the island. Visitors coming by boat first arrive at Kurone Beach. It is well known as a fishing spot. Maehama Beach offers peaceful waves and is ideal for families with small children. In the southwest part of the island is Mamashita Beach, which is famous for its hot springs and mountaintop with a nice view. Located on the north side of the island, Wagako Maehama Beach is less well known because of being harder to reach. You will, however, be rewarded with beautiful views and peaceful waves. In addition to beaches for locals and tourists, Niijima has various world-class surf beaches offering high-quality waves. Notable surf spots include Habushiura, Secret, Mamashita Beach, B-tei, and Awaiura Beach (prime season and wave and sand quality vary).

The best way to tour each island is to ride a bicycle or scooter, hopping around beaches and onsen and enjoying nature and local foods in this secret paradise. An iconic view of Shiromama Cliffs in Niijima.

HOW TO GET TO NIIJIMA AND SHIKINE-JIMA

Tokyo

The two islands are accessible from Tokyo and Shimoda by ship and plane.

Yokohama

(By ship) 3 hours by express jet liner boat, directly from Tokyo to Niijima and Shikine-jima 8 hours by ship from Tokyo or Yokohama (Kanagawa Prefecture) to Niijima and Shikine-jima Niijima has been a mecca of surfing for decades. The Niijimamura Museum exhibits a collection of surfboards from the 60s, part of the island's culture and history.

Shimoda

Niijima Shikine-jima

Kusaya is a local delicacy. Locally caught fish are dipped in special kusaya sauce, giving them a strong, fermented smell before they are dried in the sun.

3 hours by boat from Shimoda (Shizuoka Prefecture) to Niijima and Shikine-jima (By plane) 35 minutes by plane from Chofu Airport, Tokyo, to Niijima Info: www.niijima-info.jp

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Loc bas a ri wa by nat atm the wh

ASIA P. 42

Asian Travel

Sri Lanka Just a few years since a long-term civil war, Sri Lanka has been reborn as an increasingly popular destination thanks to its growing tourism sector, boundless nature, beaches and historical ruins. © SylvainB/Shutterstock.com

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Asian Beauty + Health

Goji Berry Goji berries grow on shrubs that are native to Asia, especially China and Tibet’s Himalayan mountain region. With an abundance of nutritious components, Goji berries are marketed in the West as a “superfood” today.

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Asian Restaurant Review

OBAO Savory, sweet, salty, tangy, spicy ingredients are all wonderfully combined to make every meal exciting for the palate at Obao Midtown East, featuring Thai and Vietnamese cuisines.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

ASIAN TRAVEL

BUCKET LIST TRAVEL: SRI LANKA NOW OPEN FOR YOUR DISCOVERY As accessible as the world has become, there are still numerous places on which even the most adventurous world travelers have yet to set foot. Among them is Sri Lanka, which until less than a decade ago was entangled in a long-term civil war. Just a few years since, it has been reborn as an increasingly popular destination thanks to its growing tourism sector, boundless nature, and ability to give visitors a chance to say, “I got here before everyone else.” For this months’ Bucket List, we are pleased to introduce to you the nation of Sri Lanka. Sri Lanka is in Southeast Asia, a 25,332 square-mile island located off the southeastern tip of India and to the northeast of the Maldives. The climate is tropical, which means there are rains throughout the year, though in different regions of the island. Monsoon seasons are October to January (north and east) and May to July (south and west), so make sure to plan accordingly if you wish to be in or avoid these regions at such times. Getting In and Around Visas are required to visit – those interested can apply online, and once approved can stay up to 30 days. During that period, you can enter the country twice (in case you wish to tack on a trip to the Maldives, for example), and extensions are available up to 90 days. There are currently no direct flights from the United States to Sri Lanka, but travelers can connect in major airports throughout Southeast

Asia, China, Japan, and India to Bandanaraike International Airport in Colombo. Once you’re in Sri Lanka, you have plenty of options for transport – three-wheel, open door motor rickshaws known as Tuk-Tuks are the most common, though you’ll want to make sure you’re getting a metered ride. Affordable taxi and bus services are also available, as are trains for longer distances. As of this writing, USD $1 is about 133 Sri Lankan Rupees.

Laccadive Sea

Unblemished Nature As Sri Lanka is an island nation, it is most obviously a beach bum’s paradise. There are countless places to kick back and relax, whether it is a beach in the city of Trincomalee on the northeast, or Arugam Bay in the southeast, Robolgoda in the south, or Negombo in the west. Looking for a luxury resort? Jungle Beach in Trincomalee is widely praised, as is Maalu Maalu in Pasikudah. As luxury resorts are new and working hard to make a good impression, expect all of the trimmings – spacious rooms, unbroken views, must-have amenities, and unparalleled service. Water activities abound, and those who love to surf, snorkel or scuba can find their favorite spot all around the island. Right now, one of the more popular places to dive is Pigeon Island National Park, from which you can also encounter Blue Whales. Various shipwrecks are also scattered in the seas, and are incredible places to explore. Prefer dry land? There are also many companies that offer organized tours of the island, where you can be guided through the countryside, see wild animals, and enter historical sites. None may be as alluring as the Sinharaja Rainforest, the nearly 35

Local stick fishermen at sunset at Unawatuna Beach, located in the southwestern tip of the island.

India

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Bay of Bengal

Sri Lanka

Colombo

square mile reserve and UNESCO World Heritage site. Vibrant Cities, History, and Food Cities are rapidly developing in Sri Lanka, but Colombo is still the star here. This commercial and financial capital of the country offers world-class hotels, a vibrant arts scene, a variety of shopping and dining, as well as a beachside location. Head deeper into Sri Lanka, and you’ll find cities brimming with history. Kandy, considered to be the nation’s cultural capital, is home to the Temple of the Tooth, which is home to an actual tooth of the Buddha. For the gastronomist, Sri Lanka offers a diverse range of foods, both native and international – Sri Lankan, Chinese, Dutch, Portuguese and even Japanese. Rice, coconut, and indigenous plants and fruits are at the core of the cookery, and expect to find spicy curries and dishes that may remind you of Indian food, but even bolder and spicier. Don’t, however, miss out on a dish of crab curry, as local crab is always fresh and in abundance. Tea lovers should note that some of the world’s finest Ceylon tea is grown in Sri Lanka, so taking a trip inland to towns like Hatton will be a priceless experience. Keep an Eye Out Sri Lanka offers an incredible opportunity to rediscover a beautiful island that is filled with possibilities. Expect to see more articles on specific Sri Lankan destinations in Chopsticks NY in the near future, but in the meantime visit the Sri Lanka Tourism Authority at http://www.srilanka.travel

ASIAN BEAUTY + HEALTH

FOR HEALTH AND BEAUTY, GOJI IS BERRY, BERRY GOOD When a person is healthy, a rosy well-being radiates from his or her complexion – think of the phrase “in the pink”. Goji berries are naturally rosy; they resemble pretty, pink raisins. And fittingly, goji – considered both a fruit and an herb – has been a go-to remedy in Asia for centuries, used in traditional medicine to strengthen the liver, purify the blood, protect vision, restore energy, and promote longevity, Goji berries help impart “in-the-pinkness” to anyone who adds them to their daily routine. Also known as wolfberries, goji grow on shrubs that are native to Asia, especially China and Tibet’s Himalayan mountain region. Goji are the fruit of two species of boxthorn (a plant in the nightshade family Solanaceae): Lycium barbarum and Lycium chinense. Goji’s botanical relatives are potatoes, tomatoes, eggplant, belladonna, chili pepper, and tobacco. Sweet with a tart tang, goji berries are, taste-wise, a cross between cherries and cranberries – and, like cranberries, they’re most often eaten cooked or dried, rarely raw. These days, goji berries are marketed in the West as a “superfood” – and with good reason. Research has revealed that goji are high in antioxidant polysaccharides (which boost the immune system and help protect the body from disease) plus vitamin A, an essential for healthy vision. A Chinese study published in 1994 found that people with cancer responded better to treatment when goji was added to their regimen; laboratory studies have shown that the antioxidants in goji could prevent the growth of cancer cells, reduce blood sugar levels, and lower bad (LDL) cholesterol. This is all great news for people who care about lowering their risk of cancer, diabetes, and heart disease. (If you’re taking the blood-thinning prescription drug warfarin, a.k.a. Coumadin, or any medication for

diabetes or hypertension, consult your doctor before adding goji to your diet, as the berries have anti-coagulant properties). Although there’s no limit to how many goji one may safely eat – they are low in calories, high in fiber, and fat-free, so they’re a very virtuous snack – you’d have to eat a boat load of them in order to prevent disease. Conveniently, the supplement company Nature’s Way offers Goji Berry Standardized VCaps, to facilitate efficient absorption of polysaccharides. Even more conveniently, the berries are turning up in health food aisles everywhere: in juice concentrate, granola bars, and yogurt; powdered goji is available, ready to be added to green tea, smoothies, and smoothie bowls. For flavor, color, and a nutritional boost, the berries are easy to incorporate into one’s diet – as simple

as adding a handful of raisins to breakfast cereal or trail mix (in fact, goji are called “the superfood raisin”). Soaked in water until rehydrated, goji make a creative, colorful addition to grain pilafs, in lieu of regular raisins. Because of these berries’ ample nutrients and carotenoids (beta-carotene is the pigment found in plants and fruits that promotes healthy skin), clever cosmetic companies are incorporating them into anti-aging formulations. Home Health brand, for instance, offers Goji Berry Facial Cream and Goji Berry Eye Cream (both available from iHerb.com). Anne Marie Gianni has formulated goji-infused moisturizing oils, (annemariegianni.com). Andalou Naturals, meanwhile, promises that its Super Goji Peptide Perfecting Cream is “age defying” (find it on iHerb.com).

Int

Try Goji Berry Tea and Smoothie Goji Berry Tea Ingredients: Serves 2 ¼ cup dried goji berry 1 ½ cups water Directions: 1 Put dried goji berry into cold water. 2 Bring it to a boil and simmer for about five minutes. 3 Strain it and serve in a cup. You can leave a couple of berries in tea to serve.

Tip: You can freeze the leftover berries to use in smoothies, add to soup, or mix into cupcakes.

Goji Berry Smoothie Ingredients: Serves 2 1 tbsp goji berry powder ½ cup milk ¼ cup Greek yogurt ½ cup apple juice ½ banana

Tip: If you’d like to substitute powder with goji berry leftover after making tea, use 2 tablespoons.

if I sist it e sof

Directions: Put all the ingredients in a blender, and blend until smooth.

CHOPSTICKS NY | Vol.112 | Aug 2016 | www.chopsticksny.com

ASIAN RESTAURANT REVIEW

DELIGHTFULLY UNIQUE DINING OBAO A restaurant that pays close attention to both its cuisine and atmosphere will leave you wanting to come back. When that place also happens to be in the heart of Midtown Manhattan and affordable, you’ve found your next favorite place to eat. Obao opened its 3rd location in Hell’s kitchen in 2009, where it has been dishing out world class Vietnamese and Thai cuisine. Every menu item at Obao’s Midtown East location was designed by consulting chefs specializing in either Thai or Vietnamese cuisine. Savory, sweet, salty, tangy and spicy ingredients are all wonderfully combined to make every meal exciting for the palate. The Pho Bo, Spicy Lemongrass Kalbi Short Ribs, and Salt & Pepper Shrimp are among their most popular dishes. Their drink menu offers both sweet colorful alcoholic creations like the Bruiseberry Mohito and classics like beer and wine. The 4-7pm happy hour, 7 days a week, makes it so that everyday is a good day to visit. Chai, owner of Obao, and Pichan, visual marketing specialist, put as much attention to detail into the restaurant’s atmosphere as his chefs did into designing each and every item on the menu. Obao’s atmosphere is both sophisticated enough for work meetings and fun enough for a night out with friends. The enclosed patio room in the back of Obao allows parties of up to 20 people to have a fun and quiet space to hang out year round (even in the winter, when the room is heated). With the restaurant’s overall dark ambiance contrasting with small pops of coordinated color, Obao offers more than just a meal; it offers a unique and delightful experience. Obao 222 E. 53rd St. (bet. 2nd & 3rd Aves.), New York, NY 10022 TEL: 212-308-5588 | www.obaony.com | Mon-Sun: 11:30 am-10:30 pm

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Bu’n is a delicious dish made with grilled marinated pork and shrimp atop vermicelli noodles.

The Obao Chicken atop a mound of savory curry rice. It pairs perfectly with the sweet or spicy cocktails!

The Salt and Pepper Shrimp is cooked with the shell on to keep the shrimp juicy and flavorful. There are 3 different attached rooms at Obao.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

Entertainment Event / Leisure

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August 4-7 Theatrical Performance: “FORBIDDEN COLORS” Based on Yukio Mishima’s Novel

August 12-13 Summer Japanese Dance Workshop Sachiyo Ito & Company

“FORBIDDEN COLORS” is an exquisitely disturbing novel regarding sexual combat and concealed passion. It introduces Shunsuke, an aging misogynist who is seeking revenge on the women who betrayed him. He enlists the help of Yuichi, a young homesexual, whose experiences in the gay underworld vividly depict the corruption of postwar Tokyo. This production is a world premiere starring Maeken, Jose Gamo, Monica Charline Brown, Camara McLaughlin and Tompalino, and it is produced and directed by Sachiko Sunakawa. Location: La MaMa 74A E. 4th St., (bet. Bowery & 2nd Ave.), New York, NY 10003 For tickets: www.brownpapertickets.com/event/2571144 Info: www.facebook.com/forbiddencolorsnyc

Sachiyo Ito & Company will offer an introductory workshop of Japanese classical dance. Attendees will learn; how to get dressed in a kimono, basic movements of Japanese dance, use of dance fans for expressive movements and a repertory from Kabuki dance. Pre-registration is required to attend the workshop. Location: Sachiyo Ito & Company 405 W. 23rd St., (at 9th Ave.) New York, NY 10011 TEL: 212-627-0265 / www.dancejapan.com

_____________________________________________ August 29 Taka Kigawa Solo Recital Taka Kigawa

Critically acclaimed pianist, Taka Kigawa is known for his incredible ability to play full scores of musical composition from memory, while capturing the spirit of the musical pieces. At Taka Kigawa’s first recital debut at le Poisson Rouge, he broke the record for playing J.S Bach’s, “The Art of Fugue”, a complex, hour long composition, entirely from memory. He will present a solo recital, performing Frederic Chopin’s 24 Preludes, Op. 28, and Claude Debussy Preludes, Books I and II at le Poisson Rouge. Location: 158 Bleecker St., (bet. Sullivan & Thompson Sts.) New York, NY 10012 TEL: 212-505-3474 / www.lprnyc.com _____________________________________________

_____________________________________________ August 22 - September 2 Summer School Friends Academy of Japanese Children’s Society

Friends Academy of Japanese Children’s Society is offering summer school for two weeks ($500/week) at the end of August through early September. One-day participation ($105/day) is also possible. The program includes learning, music, crafts, exercise and dance, and is for kids age 3 to elementary schoolers. The day will run from 9:30 am to 4 pm, and parents are also free to leave their children earlier or later than this time in the babysitting room. Location: 310 W. 103rd St., (bet. Riverside Dr. & West End Ave.) New York, NY 10025 TEL: 212-935-8535 / www.japaneseschool.org

hosting Pajama Nights every Thursday this summer. Customers who come in on this night wearing pajamas will receive a free drink (alcoholic or non). In addition, every Friday to Sunday through Aug. 21, customers who come in dressed up in a costume will receive access to a special menu. Come take part in these events which are fun for kids and adults alike! Location: 2634 Broadway, (at 100th St.), New York, NY 10025 TEL: 212-222-0229 / www.narutoramenex.com _____________________________________________ August 1 Jazz Live and Children’s Wear Sale Event Bit’z Kids

Japanese children’s wear brand, Bitz Kids will host a unique “live jazz performance and sale” event. On Aug. 1, Japanese jazz vocalist ASAKO will perform 4 sets at 3, 4, 5 and 6 pm. During her performances, the store will offer $10 off your $50 purchase, $15 off your $75 purchase or $25 off your $100 purchase in the entire store. To join the event, call 212-571-0803. Location: 275 Greenwich St., New York, NY 10007 TEL: 212-571-0803 / www.bitzkidsnyc.com _____________________________________________

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Event

July 7 -August 25 PAJAMA de NARUTO event Naruto Ramen Upper West Side

The Upper West Side location of Naruto Ramen will be

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August 5 Go!Go!Curry Harlem Store Opening Promotion Event Go!Go!Curry Harlem

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ENTERTAINMENT ENTERTAINMENT // EVENT EVENT // LEISURE LEISURE On Aug. 5, Go!Go!Curry’s newest location in Harlem will have a promotion event to mark the store’s opening. The first 555 people who dine at the Harlem location on this day will receive a Single Size katsu curry for $.55 (normally $7.50). The roux is original, the pork katsu (cutlet) is homemade, and the highest quality rice is used to perfectly complement the thick sauce and toppings. Go!Go!Curry is a chain with over 70 stores in Japan and now 6 in Manhattan. Location: 567 W. 125th St., (bet. Broadway & Old Broadway) New York, NY 10027 / www.gogocurryusa-ny.com _____________________________________________ August 13 Mitsuwa Summer Festival Mitsuwa Marketplace

In the midst of high summer, Mitsuwa Marketplace’s parking lot, on the Hudson River side, will transform into a Natsu Matsuri (Japanese Summer Festival). Over 15 booths will be on display, enhancing the festive mood. Exciting activities and booths include yoyo scooping, superball scooping, quoits, and o-men (Japanese masks). Food vendors will offer cotton candy, curry rice, hayashi rice, gyoza dumplings, iced green tea, steamed lobster, grilled seafood, okonomiyaki (Japanese pancakes), yakisoba (pan-fried noodles), yakitori (chicken skewers), shaved ice and more. Japanese taiko drumming and Japanese traditional dance performances will be held on the stage. Location: 595 River Rd., Edgewater, NJ 07020 TEL: 201-941-9113 / www.mitsuwa.com _____________________________________________ August 18-20 Italian Event using Japanese Ingredients Kajitsu

The Kyoto shojin cuisine restaurant Kajitsu will hold a 3-day event of Italian food made with Japanese ingredients. They have invited chef Toshihito Seki, famous for his Japanese Italian food, to prepare this $95 meal called the Hana Course. It will include everything in the normal Hana Course, as well as two additional dishes from Chef Seki. For an extra $10, you can add two types of pasta to the course (or rice if you prefer). Reservations are recommended. Location: 125 E. 39th St., (bet. Park & Lexington Aves.) New York, NY 10016 TEL: 212-228-4873 / www.kajitsunyc.com _____________________________________________

Happenings

Keratin Complex travel shampoo and treatment set gift Belea New York

To celebrate its one-year anniversary, hair salon, Belea

New York will be giving a Keratin Complex travel shampoo and treatment set ($20 value) to the first two Chopsticks NY readers who reserve a Keratin Express Blow out. The Keratin Express Blow out is a new service for keratin straightening, popular in the summer. The Blow out is offered at a reasonable price and lasts for six weeks, making hair care after shampooing much easier. Mention that you saw the offer in Chopsticks NY magazine. Location: 239 E. 53rd St., (bet. 2nd & 3rd Aves.), New York, NY 10022 TEL: 646-707-0050 / www.beleany.com _____________________________________________ Three $120 Gift Cards for Chopsticks NY Readers Do-in Seitai Center

Seitai Shiatsu provider Do-in Seitai Center is offering three lucky Chopsticks NY readers the chance to win $120 gift cards in a drawing. The Seitai Shiatsu offered at the center is based on ancient Japanese healing methods, and can cure chronic pain in the joints of the neck, back, shoulders and legs. The center’s goal is to cure such pains so you can prevent surgery. Readers must enter the drawing by Aug. 25 at doin.chopsticksny@gmail.com. Location: 141 E. 55th St., (bet. Lexington & 3rd Aves.) New York, NY 10022 TEL: 212-697-9114 http://doinseitai.com/new_page.php?code=norimasasuzuki _____________________________________________

30% Off Cut/Color for Chopsticks NY Readers Blu Bocker

Japanese hair salon, Blu Bocker is offering 30% off cuts and colors for Chopsticks NY readers who come in for the first time. For example, women’s cuts will be discounted from $75 to $53, and men’s from $55 to $39 (shampoo/ blow dry included). For an additional $20, customers can receive a 15-minute Japanese Head Massage for $20 (Reg. $40). Valid until the end of August, and when making an appointment make sure to say you saw this deal in Chopsticks NY. Location: 436 E. 75th St., (bet. 1st & York Aves.) New York, NY 10021 TEL: 646-678-5316 / www.blubocker.com _____________________________________________ Japanese 3-course Prix Fixe for $60 TEISUI

Japanese restaurant, TEISUI will be featuring a Prix Fixe Special from August 4-13. In addition to the usual 10-item $150 course (tip included), they are offering a limited edition $60 3-course Prix Fixe (tip included). It will include popular dishes from the menu, as well as special food prepared just for this period in prix-fixe style. TEISUI is based

International Franchise Expo 2016 Japan External Trade Organization (JETRO) The International Franchise Expo 2016 was held from June 16-18 at the Javits Center, and JETRO operated the Japan Pavilion. The purpose was to provide support for further activity of Japanese corporations overseas, and six companies popular in the categories of Japanese food, education and beauty were exhibitors. In addition to ramen restaurants from Toyama and Hokkaido and an onigiri specialty company, non-food entities making their first venture into the U.S. market were the children’s classroom Kopel and the natural cosmetics company Nursery.

24 trillion yen, and expansion in the U.S. has become an important option for Japanese companies. The Japan Pavilion has been a fixture of the Expo every year since 2013, and has enjoyed extreme popularity since then. Throughout the event, visitors from all over the world are involved in as many as 150 business talks, leading to franchise agreements and exhibit offers.

Info: www.jetro.go.jp The Japanese franchise market has reached the scale of

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

ENTERTAINMENT / EVENT / LEISURE on the concept of Yakitori Kaiseki, and its offerings are a unique kaiseki fusion of traditional yakitori and French and other Western cuisines. Location: 246 5th Ave., (at 28th St.), New York, NY 10007 TEL: 917-388-3596 / www.teisui.nyc _____________________________________________ $20 discount off new service Scalp Spa Treatment Salon Vijin

Salon Vijin is offering $20 off its normally $70 Scalp Spa Treatment (blow dry included). It was developed by the salon’s Reiki Master Ritz, who is certified by the Japan Head Spa Association. This 20 minute treatment massages your shoulders and neck while using ion steam, detoxifies the scalp with a carbonic acid shampoo and moisturizes it with collagen scalp mask. According to Ritz, this is different from a regular scalp massage in that it’s more of a facial treatment for the scalp. Location: 22 E. 1st St., (at 2nd Ave.), New York, NY 10003 TEL: 212-664-0664 / www.salonvijin.com _____________________________________________ Bonus Meat Dish along with Lunch Set Yakiniku Futago

The Japanese barbeque restaurant, Yakiniku Futago has a special offer for Chopsticks NY readers who order the lunchtime set.

Niigata Day and CIA Japanese Course Niigata Rice Presentation Ceremony Niigata Prefecture On July 5, Mr. Kenji Otsubo, President of Niigata Prefectural organization, hosted Niigata Day and the presentation ceremony of the Niigata rice to Culinary Institute of America. At Shinbashi Restaurant, members of the Niigata prefectural organization gathered with regular customers to commemorate the visit of Niigata Governor Hirohiko Izumida to New York. Participants received a Niigata goody bag which included chopsticks, a fan and rice crackers. All rice served that day was Uonuma Koshihikari from Niigata. Speeches were made by Governor Izumida, Ambassador Reichiro Takahashi and JETRO President Toshiyuki Yokota. Afterwards, a Niigata rice presentation ceremony took place in front of the Niigata product PR corner in the shop

Those who say they saw this in Chopsticks NY magazine can receive a free extra meat dish from the choices of kalbi, skirt steak, chicken or pork. All lunch sets come with sides like salad or seasoned vegetables, kimuchi and fried chicken, as well as unlimited rice and miso soup. The lunch set main meat options include kalbi, skirt steak or special filet ($17-). Location: 37 W. 17th St., (bet. 5th Ave & Ave of the Americas) New York, NY 10011 TEL: 212-620-0225 / www.yakiniku-futago.com

at a $600 discount of $1900. Included in this package is body balance care, hip care and thigh cream care to make legs slimmer. Those who purchase it will also receive a present of Face resizing care (Reg. $190). When reserving, make sure to say you saw this in Chopsticks NY. Location: 38 W. 32nd St., (bet. Broadway & 5th Ave.) New York, NY 10001 TEL: 212-564-7474 / www.yaksonhouse.ph _____________________________________________

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Multi Vitamin Facial for $95 Spa Karen NY

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Summer Sale: 15% Off Japanese Hocho and Knives KORIN

Spa Karen NY is offering a summer promotion through the end of August for a $95 Multi Vitamin Facial (Reg. $150). This 95-minute treatment uses a product that combines concentrated vitamins A, C, and E with plant-derived components, effective for stressed skin and anti-aging. This facial is especially recommended for the summer, as it helps repair skin damaged by UV rays as well as increase its elasticity and moisture retention, helping to restore your skin to its most beautiful state.

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Korin Japanese Trading has provided fine Japanese kitchenware to restaurant and home kitchens since 1982. Until the end of July, KORIN is holding a Summer Sale, offering all Japanese hocho and knives for 15% off in the Tribeca showroom and online shop, www.korin.com. Those who make a purchase online, don’t forget to input Promo Code, KS0716. In the Tribeca showroom, initial sharpening is free for new knife purchase. 57 Warren St. (bet. Church St. & W. B’way), New York, NY 10007 TEL: 1-800-626-2172 www.korin.com _____________________________________________ Slim Legs Care Package $600 discount Yakson House

The Korean face shaping, Korugi massage specialty spa, Yakson House is offering its Slim Legs Care Package (Reg. $2500) adjacent to the restaurant. This September Hyde Park’s Culinary Institute of America (CIA) will be offering a Japanese food course with the cooperation of Suntory Holdings Limited. Niigata Prefecture will provide ingredients for this course, and Governor Izumida conducted the rice presentation ceremony to commemorate this. There are high hopes for course graduates to help spread Japanese food culture.

Location: 7 E. 48th St., (bet. 5th & Madison Aves.) New York, NY 10017 TEL: 212-813-1009 / www.shinbashinyc.com

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Location: 15 W. 44th St., (bet. 5th Ave. & Ave of the Americas) New York, NY 10036 TEL: 212-729-3521 / www.spakarenny.com _____________________________________________ Summer Campaign: $2 Beer and New Premium Point Card ZUNDOYA

ZUNDOYA is a ramen restaurant from Himeji, which offers affordable and delicious ramen specials. This summer, during Happy Hour from Monday to Friday, 5-7pm, beer costs only $2. They are also introducing a new point card, and the first 1000 customers who register for their Premium membership card will receive 1,000 points ($10 value). With a Premium membership card, customers receive 5 points for every dollar they spend. Location: 84 E. 10th St., (bet. 3rd & 4th Aves.), New York, NY 10003 TEL: 917-639-3549 / www.zundo-ya.com _____________________________________________ August Special Hair Styling & Care Offers Tomoko Shima Salon Downtown

This August, Tomoko Shima Hair Salon Downtown is offering their TS Signature

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ENTERTAINMENT / EVENT / LEISURE Cut and mini-spa or mini-treatment for only $49 (Reg.$75). New customers who join the hair salon’s Loyalty Club through Flok will receive 5% off their first service and receive a free 30-minute head spa after any 8 services. Customers can relax in the hair salon’s backyard before or after their appointment. Location: 235 W. 14th St., (bet. 7th & 8th Aves.), New York, NY 10011 TEL: 646-438-9277 / www.tomokoshima.com _____________________________________________ Free Thai Sweets and Dessert SONGKRAN Thai Kitchen

SONGKRAN Thai Kitchen is a small, cozy dining place in Chelsea that offers contemporary Thai cuisine. This August, Chopsticks NY readers who dine at Songkran can receive a free dessert and Thai sweets. Don’t forget to mention Chopsticks NY. Location: 330 8th Ave., (bet. 26th & 27th Sts.), New York, NY 10001 TEL 212-239-8792 / www.songkrankitchennyc.com _____________________________________________ Grand Opening Special Takoyaki Bar

Takoyaki Bar is a new takoyaki teahouse in Midtown Manhattan. The teahouse offers freshly made octopus balls with red pickled ginger, tempura crumbs and the chef’s secret ingredients, making each order unique in taste. Customers can choose from a variety of sauces and spices to add to their takoyaki and can order freshly brewed tea. Customers can also purchase chicken takoyaki. Chopsticks NY readers who order takoyaki (6pc. $5) can receive 1 takoyaki ball for free when they mention Chopsticks NY. Location: 366 W. 52nd St., (bet. 8th & 9th Aves.) New York, NY 10019 TEL: 212-459-1900 _____________________________________________

Summer Haircut & Balayage Color Discount Hair by Miyu

Miyu Asakawa is a hair stylist with over 25 years of experience, working with celebrities and at fashion shows. Her specialty in customizing haircuts and hair coloring makes for unique styles.

From Aug 1 to 31, Chopsticks NY readers can receive a $100 discount for their hair cut and balayage coloring services. Mention Chopsticks NY when you make an appointment. Location: Ruby 6 204 E. 6th St., (bet. 2nd Ave. & Cooper Sq.), New York, NY 10003 @hair_by_Miyu TEL: 917-405-6639 / _____________________________________________ Osaka Style Street Food Grand Opening Special Osaka Grub

Osaka Grub r e c en t l y opened at the Essex Street Market. Osaka Grub specializes in Osaka-style street food, including their signature okonomiyaki slider. From July 29 to Aug. 31, Chopsticks NY readers can get a free side dish of 3 karaage (fried chicken) pieces or small yuzu fries with each okonomiyaki, slider or hashimaki that they order. Don’t forget to mention Chopsticks NY. Location: 120 Essex St., (bet. Rivington & Delancey Sts.), New York, NY 10002 TEL: 929-266-7252 / www.osakagrub.com _____________________________________________

ates into skin as deep as the horny layer and moisturizes skin while maintaining a smooth surface. The effect lasts long as well. To enter the raffle, email chopsticksny2016@gmail.com with Cosmeproud at the subject by Aug. 31. Don’t forget to include your name and phone number. Info: www.cosmeproud.com _____________________________________________

DEAL OF THE MONTH 2 Pairs of Tickets to SEKAI NO OWARI New York City Live Performance August 23

Bowery Ballroom

Summer Raffle: Oway Organic Shampoo and Conditioner Salon Wave

Japanese hair salon in Midtown East, Salon Wave is having Summer Raffle for free organic shampoo and conditioner. To enter the raffle, email chopsticksny2016@gmail.com with the subject line as “Salon Wave” by Aug 31. Seven lucky winners will be drawn from the emails received. Winners will be informed via email by Sept. 9. Location: 1029 2nd Ave., (at 54th St.), New York, NY 10022 TEL: 212-355-7399 / www.salonwaveny.com _____________________________________________ Raffle: Free B.B Hand Saver for 3 Chopsticks NY Readers Cosme Proud

Anti-aging skincare & cosmetics company, Cosme Proud, is having a raffle, offering free B.B Hand Saver products for three lucky Chopsticks NY readers. The newly released B.B Hand Saver is a quality hand cream formulated Baobab extract. When applied, it instantly perme-

SEKAI NO OWARI or “End of the World” is a popular indie pop band from Japan. They are known for their imaginative live shows, original lyrics and creativity. The band consists of four childhood friends Nakajin (lead guitar), Fukase (lead vocal), Saori (piano), and masked clown, DJ LOVE (sonic palette). Their most famous performance is “TOKYO FANTASY”, when they made an entire stage a magical treehouse. Since their debut in 2007, they have hosted 7 tours and made 4 films. They will be performing in New York City at the Bowery Ballroom on Aug. 23. To enter the raffle, follow the Chopsticks NY Instagram page (www.instagram. com/chopsticks_ny) and add your name and comment by Aug. 14. The winners will each receive a pair of tickets to the live performance. Location: Bowery Ballroom 6 Delancey St., (bet. Bowery & Chrystie St.) New York, NY 10002 www.boweryballroom.com

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com

What on Earth?

O-BON

n summertime, Japanese people enjoy various lively festivals, but the culmination of summer is a spiritually uplifting time known as “O-bon,” observed from the 13th to the 16th of August. O-bon finds its roots in Buddhism and was originally celebrated on July 15th of the lunar calendar (until Japan switched to the Gregorian calendar in the early 20th century). People believe their ancestors’ spirits return to this world from the world of the dead during this period. Since the spirits gather near their families, it is a good chance to communicate spiritually with them and honor them.

Although the way of celebrating o-bon varies from region to region, people usually invite priests to hold memorial services, place offerings, and visit their ancestors’ graves. They light “mukaebi” fires on the 13th to guide the spirits to their families’ places and “okuribi” fires on the 16th to help them return to the world of the dead without getting lost. In some areas, people float small ships containing offerings and candles on rivers instead of lighting okuribi fires. This ceremony is called either “shouryou (or shourou) nagashi” or “tourou nagashi.” The most festive part of o-bon is “bon odori” (bon dancing). Traditionally, a group of people wearing yukata (casual cotton kimono) makes a circle and dances on the night of the 16th in the precincts of temples and shrines. The origin of this dance is closely related to Buddhism; the bon odori of today, however, have lost their religious elements and have more entertaining and commercial aspects. Now it is a community event that brings neighbors together. In o-bon season, many people take summer holidays because they want to commemorate their ancestors in their hometowns. Those who work in cities far away from their hometowns all return home during this period. This creates a homecoming rush. Naturally, this period is one of the busiest travel times of the year in Japan, as it is the route between the world of the dead and the earth.

CHOPSTICKS NY | Vol. 112 | Aug 2016 | www.chopsticksny.com