Chopsticks NY #114 October 2016 by Chopsticks NY

CONTENTS

02 02

10 WHAT’S NEW

Food: Hida Beef Premiered in New York Café Event Rental Space at Hanamizuki Café School/Food: Suntory and CIA Launch a Japanese Cuisine Course Shop: Marukai’s New Online shop TokyoCentral.com Health: Jaeil Acupuncture Westchester Ofﬁce FEATURE

SAKE CATALOG 2016

Conversation with Dominic Roskrow, author of “Whisky Japan”

Sake Catalog featuring: Newly released sake, Junmai Daiginjo, Daiginjo, Junmai Ginjo, Ginjo, Junmai, Honjozo, Nigori and Sparkling, Shochu, Beer and others.

22 24

Distributor List Grocery List

October 2016, #114

49 26 28 30

Japanese Restaurant Review

Writers Michael Goldstein Nobi Nakanishi Melissa Perrier Stacy Smith Maria Steinberg

LIFESTYLE

Proofreader Susan Spain

“WA” Cooking: Eggplant Dengaku Japanese Restaurant List

Japanese Crossword

45 46 48 49 50

Shop List

61 62 62 62 63

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

FOOD

42 43 44

54 56 59

October 1st is National Sake Day in Japan. Celebrating this, Chopsticks NY has made a list of sake, shochu, Japanese beer and other liquor available in the U.S. market.

School List

Product Review: DHC Astaxanthin All-In-One Gel

Beauty Salon/Shop List Health Clinic List

Focus: Amigurumi Making

Travel: Kagawa Prefecture ASIA

Asian Beauty & Health: Lemongrass Asian Restaurant Review Asian Travel: Cebu

EVENT / ENTERTAINMENT / LEISURE

Exhibitions

Performances

Lecture/Workshop

Art Director Atsushi Hayashi Sales Noriyuki Shimizu Yurika Saegusa Ai Juul Intern Jazmin Justo 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.

Events

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

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

WHAT’S NEW

Hida Beef, The King of Premium Wagyu, is Now Available in the U.S.

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fo an ev an us fo

fo or ro Ch Food savvy New Yorkers are well-versed in premium Wagyu beef, but not many of them have actually enjoyed it. Due to its complicated exporting and importing system based on an agreement between Japan and the U.S., Wagyu variety beef produced in Japan has limited supplies in the U.S. and only a handful of upscale restaurants carry it. Starting this September, Hida Beef, the highly prized Wagyu beef produced in Gifu Prefecture, became available in seven New York restaurants. Hida Beef is the specific name given to beef from a black-haired Japanese cattle breed that has been raised in the prefecture located in the central part of Japan. It won first prize in the last two National Wagyu Appraisals, held every five years, meaning that this Wagyu has kept the highest rank for a decade. “The beauty of Hida Beef is its mild and soft flavor that intertwines with the umami of the red meat itself,” said Gifu Prefecture Governor, Hajime Furuta at a Hida Beef launch event held at En Japanese Brasserie. “I suggest eating it as raw as possible, like tartare and sushi. I am thrilled to see that this way of enjoying Hida Beef is accepted by American consumers.” At the launch event, Chef Hiroki Abe masterfully created four dishes: Hida Beef Tartare with Wari-joyu and Scallions, Hida Beef Sushi with Garlic Soy Sauce, Hida Beef Tataki with Ponzu Citrus Sauce and Grated Daikon Radish, and Hida Beef Hoba-yaki seared on a hot stone with Gifu miso, all of which take advantage of the fatty yet clean flavor of the beef. Once you put the beautifully marbled Wagyu in your mouth it melts on your palate, making it hard to forget about the sensation. Each of the seven restaurants listed on the right serves its own creations, so why not try every way to savor the unprecedented taste of Hida Beef.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Restaurants that Serve Hida Beef

Brushstroke: www.davidbouley.com/brushstroke-main/ TEL: 212-791-3771 En Japanese Brasserie: www.enjb.com TEL: 212-647-9196 Hakubai: www.kitano.com/Dining/Hakubai TEL: 212-885-7111 Hasaki: www.hasakinyc.com TEL: 212-473-3327 Members Dining Room The Metropolitan Museum of Art: www.metmuseum.org TEL: 212-570-3975 Sakagura: www.sakagura.com TEL: 212-953-7253 Shabu-Tatsu: www.shabutatsu.com TEL: 212-477-2972 *For availability, please call each restaurant.

Hida Beef Hoba-yaki prepared by Chef Abe of En Japanese Brasserie. This cooking style using the aromatic hoba leaf (a type of magnolia leaf) and full bodied-miso is unique to Gifu Prefecture and a good way of appreciating local delicacies.

Ha TE

WHAT’S NEW Chelsea based Hanamizuki Café, which serves Japanese onigiri, tea and sake, has begun a new service renting out its space for events. Owner, Jumi Fujiwara saw sharEvent Rental ing the three-storied restaurant as a way of Space at efficiently doing business in Manhattan. She Hanamizuki explains, “I would love for people to take advantage of our wonderful space. I think it can Cafe be used for a variety of purposes, so anyone interested should feel free to come talk to us.” Famous Japanese creative director, Satoshi Kawamoto was involved with details such as installations, styling, product design and plants. There are three rooms for rental, all of which allow eating and drinking of food from the restaurant. The basement space holds around 30 people and has an attached kitchen, making it perfect for cooking classes and other food related events. The first floor features a café space, available after 6 pm on Saturdays and on Sundays when the café is not open. This area is well suited for individual use and pop-up stores or restaurants. The second floor space is recommended for meetings, lectures, workshops, and exhibitions, and holds about 20 people. Rental prices vary based on the size of the space, ranging from $50/hour for the smallest, second floor to $100/hour for the largest, first floor. In commemoration of launching this service, Hanamizuki will be offering 20% off the cost of room rental through the end of the year to readers who say they read about it in Chopsticks NY. Why not check out Hanamizuki for your next event?

CAFE

Equipped with a kitchen, the basement is convenient for cooking classes. (Rental fee: $75/hr)

Japan’s leading beverage and food company, Suntory Holdings, and the Culinary Institute of America (CIA) announced their colSuntory and laboration to launch a new culinary course, CIA Create Im“Advanced Cooking: Japanese Cuisine.” mersive Course Starting the initial class on September 13th, in Japanese aspiring chefs learned about the history, culture and principles of authentic Japanese Cuisine cooking as they explored rice and noodles, sushi, tempura, the principles of umami and the cultural aspects of the Japanese dining table. “As a company deeply rooted in Japanese culture for more than a century, Suntory is thrilled to join forces with the CIA to cultivate advanced Japanese cuisine and technique in the U.S.,” said Mr. Takeshi Niinami, President and CEO of Suntory Holdings. President of CIA, Dr. Tim Ryan remarked, “We are delighted to collaborate with Suntory in making this world heritage of food culture more accessible to the talented chefs of tomorrow through this new initiative.” Chef Hiroki Murashima, a professor from the Tsuji Culinary Institute, was chosen by Suntory and CIA to guide the students through their culinary studies. Students also have a chance to learn the art of preparing kaiseki, a traditional multi-course meal that is highly seasonal, balanced and bespoke. The course is the first phase of a broader Japanese studies initiative at CIA, and opportunities for international travel and study experiences in Japan as part of the CIA’s bachelor’s degree are also in preparation for the future.

SCHOOL / FOOD

Mr. Takeshi Niinami, President and CEO of Suntory Holdings (left), and Dr. Tim Ryan, President of CIA (right) at the launch event at brushstroke (30 Hudson St., NYC).

At the launch event, Chef and Professor Murashima gave a demonstration on how to make three types of dashi broth.

Hanamizuki Café is popular among neighbors and those who love Japanese casual and healthy dining. The space is only available when the café is closed on Saturday nights and Sundays. (Rental fee: $100/hr)

Hassun (part of the kaiseki course), prepared by brushstroke’s Head Chef, Isao Yamada for the event, embodies the chrysanthemum, which is the symbol of Choyo no Sekku, known as an auspicious day traditionally observed in September.

With a big communal table, the 2nd floor is good for meetings, workshops, lectures, and cozy parties. (Rental fee: $50/hr) Hanamizuki Café 143 W. 29th St., (bet. 6th & 7th Aves.), New York, NY 10001 TEL: 212-695-5533 | www.hanamizukiny.com

Suntory Holdings www.suntory.com The Culinary Institute of America www.ciachef.edu

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

WHAT’S NEW Marukai Corporation, a company with 12 stores in California and Hawaii, has launched a Japanese online shop called TokyoCentral. Marukai com to provide service to the East Coast. The Grocery Group site sells rice, noodles, sweets, dried goods, Launches a seasoning and other foodstuffs, as well as New Japanese beauty products, health goods and appliances, with a total of over 5000 items. It carries Online Market an abundance of products sold in Japan such as stuffed animals and mini four-by-four vehicles, and also Hawaiian food thanks to Marukai’s stores located in Hawaii. To commemorate this, they are carrying out a launch campaign giving Chopsticks NY readers a 5% discount on purchases from the site through October 31. When making a purchase, type in the coupon code NY10005 to get the discount. Marukai is also providing discounts on shipping, with purchases over $120 sent for free and anything over $60 being shipped at half price. Orders will be sent from Los Angeles stores and require 4-7 business days for shipping. Also, when you register on the site, if you check where it says “OK to email” you can receive additional discount coupons. Get started today!

For over 30 years, Jaeil Acupuncture & Herb Clinic, based in Flushing, has helped New Yorkers achieve well-being by providing acuAcupuncture puncture, cupping, and herbal treatments for and Herbal pain, stress, anxiety, and allergy. The clinic, Treatments in headed up by chief practitioner, Michael Choi, the New Westwho descends from five generations of acupuncturists and herbalists, recently teamed up chester Office with Dr. Joey Amato, chiropractor practicing in Scarsdale. Every Friday, Dr. Choi and aesthetician, Kozue Morohashi provide services in Dr. Amato’s Westchester Life Principled Healthcare office. Dr. Amato also owns Pure Food and Drink, body nourishment grab-and-go establishments, offering an organic, cold-pressed raw juice cleanse line, Pure. For those who purchase three bottles of the Pure drink at Dr. Choi, Ms. Morohashi, and Dr. Amato one of the two Pure Food and Drink loca- provide treatments with holistic approaches. tions, Jaeil Acupuncture offers a complimentary facial massage & acupuncture treatment (45 min.) until October 30th. For more information about the juice cleanse Pure can be purchased at Pure Food and and Jaeil’s offer, call the clinic or email Drink at 5 Fisher Ave., Tuckahoe, and 35 Harwood Court, Scarsdale. info@chopsticksny.com.

Info: www.TokyoCentral.com

(Flushing location) 143-27 Roosevelt Ave., Flushing, NY 11354 | TEL: 718-445-2452 (Manhattan location) *Tuesday only 200 W. 57th St., Suite 1010, New York, NY 10019 (Westchester location) *Friday only 111 Brook St., Scarsdale, NY 10583

ONLINE SHOP

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

HEALTH

SAKE Catalog 2016 Sake, Shochu, Japanese Beer and Liquors You Should Try

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Conversation with Dominic Roskrow, author of “Whisky Japan” Sake Catalog featuring: Newly released sake Junmai Daiginjo Daiginjo Junmai Ginjo Ginjo Junmai Honjozo Nigori & Sparkling Beer and others Shochu Distributor List

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

“Japanese whiskies can be very nuanced and complex, and increasingly, they are heading out in their own taste direction.” --------- DOMINIC ROSKROW

Highly acclaimed for its quality, whisky from Japan is one of the most sought after liquors in the global drink market, today. “Whisky

Japan”, a new book from Kodansha, demystifies how the craze emerged by further digging into history, production, marketing, and

development of Japanese whisky as well as how to enjoy it. Here, Dominic Roscrow, author of the book and a leading whisky writer

residing in England, shares his thoughts and knowledge about whisky from Japan.

In what ways are Japanese whiskies similar to Scotch?

desire for it?

Oh, in most ways. The Japanese turned to Scotland to learn how to make malt

Japanese whisky has a long history, and it was consumed in huge volumes in

whisky and their whiskies are made in a similar way. Their mainstream whiskies

Japan, but very little was exported. There are several reasons for this, including

have the same sweet fruitiness that you’d expect to find in Speyside, and there

that the two leading producers, Suntory and Nikka, didn’t feel the need to ex-

are a number of heavily sherried and big peaty whiskies that would be familiar to

port as they were doing so well at home. Also, they didn’t believe their whisky

fans of big-hitting Scottish single malts. They are aged for similar lengths of time

was good enough and couldn’t imagine Westerners perceiving it as being of high

as in Scotland, too.

quality when compared to the whiskies of Scotland, Ireland, and America. They

maintained the status quo rather than risk rejection in the West. The two main

producers had started laying down single malts towards the end of the 20th cen-

tury, but it took the attention of a small group of Western whisky writers, some

out to achieve?

awards in the West, and the launch of “Whisky Live Tokyo” by Whisky Magazine

Japanese whiskies can be very nuanced and complex, and increasingly, they are

to lift the lid on Japanese whisky. Soon after that, Suntory and Nikka launched

heading out in their own taste direction. I think at the start, Japanese distillers set

properly into Europe, and Bill Murray helped shine a light on Japanese whisky in

out just to make fine whisky and they did so. In fact, they became extremely good

the film Lost in Translation.

Why do you think Japanese whisky has become popular with a

not found anywhere else. The other unique thing about Japanese distilleries is

younger, hip crowd?

that they tend to utilize a large number of different stills – column and pot stills,

I have spent a lot of time in Glasgow recently visiting whisky bars, and every

and different shapes and sizes. They use several yeasts to produce different new

single one spoke of younger whisky drinkers, especially women. That trend has

spirits, and they mature them in a huge number of different casks. The result is

been with us for about 10 years now – about the same time that Japanese whis-

dozens, even hundreds, of different whiskies produced under one roof, including

ky has been thriving, so part of the answer is that they’re riding a world trend and

unconventional ones, such as a malt whisky made in a column, or Coffey, still.

it’s not unique. That said, in the boom years of Japanese bars, whisky drinkers

In what key ways are they different and why? Are these differences

something that Japanese whisky producers have consciously set

at doing so. In recent years, they have started to develop unique characteristics and the use of native mizunara oak has imparted an almost incense-like spiciness

tended to be the army of salary men who lived and breathed the companies they Why has it taken so long for people outside of Japan to discover Japanese whisky? What, and who, helped create the awareness and

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

worked for, and tended to spend hours socializing with fellow office workers. This millennium has seen that sort of drinker disappear: companies do not dominate a

FEATURE: JAPANESE LIQUORS

d e ”

person’s life in the same way they once did, and a lot more women are working.

juices, bitters, and botanicals.” Do you see a growing acceptance

There are large numbers of women enjoying quality whisky. As a matter of fact, Suntory cleverly targeted young, stylish, trend-conscious consumers with ads and promotions touting a long drink called a mizuwari, made with whisky, tonic water, and ice. In the book you write that “The Japanese have no historical hang-

ups or cultural uneasiness about mixing whisky with syrups, fruits, of whisky cocktails outside Japan? Why are people changing their attitudes? What types of cocktails do you think work best with Jap-

anese whisky?

and whisky cocktails have progressed exponentially. A few years back, we held a

Yes, this isn’t just a Japanese thing anymore. Cocktails are huge at the moment, whisky cocktail challenge. Half of the mixologists tried to hide the whisky flavor altogether, and a good proportion of them were terrible. It’s a hard spirit to work into a cocktail, and expensive to experiment with. These days, though, the best mixologists are creating cocktails which show off the spirit. As for what works with Japanese whisky, I would give the same answer as I would for any whisky.

Don’t waste an aged and rare single malt in a cocktail, and stick to the tried and

trusted vintage cocktails such as The Manhattan and The Julep. They tend to be

simple and refreshing, and they show off the whisky’s best qualities.

What are some of the things that Japanese whisky producers are

doing to prepare for the future?

Nikka reached the point last year when it had to withdraw all its whiskies with

age statements and replace them with two whiskies without age statements. If

it hadn’t, the company said, it would have run out of whisky and gone bust. So

the main producers are making as much whisky as they can and laying it down to

meet future demand, while putting its immediate future in the hands of non age

statement whiskies. A revolution is going on in whisky at the moment, and with the U.S. at the forefront of it – hundreds of new distilleries are making all sorts of wacky and wonderful new spirits. I’ve tasted whiskeys from the U.S. which have

matured in a type of oak unique to a particular area. Distillers are using unusual

innovation going on across the world. Not all the products would be whiskies,

but they are still fascinating and innovative spirits drinks. We may see the de-

velopment of a new spirits category and we’ll certainly see some fabulous new

whiskies. And from Japan, watch for Ichiro Akuto’s Chichibu, which is starting to

produce a new wave of exciting Japanese whiskies.

grains, or barley dried over all sorts of differently-fueled flames. There is huge

is a

DOMINIC ROSKROW is the former editor of Whisky Magazine, The Spirits Business, and Whiskeria. He has written nine books on whisky including The World’s Best Whiskies, 1001 Whiskies You Must Taste Before You Die, and The Whisky Opus; and has contributed to several more. In 2015, he was chosen as Drinks Writer of the Year in the Fortnum & Mason Food and Drink Awards. Roskrow recently took up a full-time post as Global Brand Ambassador for a new family-owned whisky company with ambitious plans to launch both a new whisky and a series of Speyside-themed pubs worldwide, including in the U.S. Dominic Roskrow lives in Norfolk, England, up the road from St George’s Distillery, England’s first new distillery in more than 100 years.

Interview courtesy of Kodansha USA

WHISKY JAPAN -THE ESSENTIAL GUIDE TO THE WORLD’S MOST EXOTIC WHISKY by Dominic Roskrow Foreword by Mike Miyamoto In WHISKY JAPAN, award-winning writer Dominic Roskrow takes the mystery out of this most exotic of spirits. Based on extensive research in Japan and around the world, Roskrow covers every aspect of Japanese whisky: its history, production, marketing, recent boom in popularity, how and where to taste and enjoy it, and what the future is likely to hold. Roskrow starts off by dispelling some widely-held misconceptions, explaining how Japanese whisky is not new – Japan has made its own since the 1920s, and its fascination with the spirit goes back to the mid-nineteenth century. Although Japanese whisky has been heavily influenced by Scottish whisky production, it has developed its own unique characteristics and has evolved into something distinctly Japanese. Kodansha USA is a subsidiary of Japanese media giant, Kodansha Ltd., founded in 1909. This September, Kodansha USA celebrates the 50th anniversary of its U.S. operation. 451 Park Ave. South, New York, NY 10016 | www.kodanshausa.com

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

20 Years of Jizake in the U.S. In 1996, 13 sake microbreweries teamed up with the big mission of “Spreading our ‘jizake’ to the world.” Jizake means locally brewed craft sake with premium quality. Back then there was no market for jizake outside of Japan, but their strong will and incessant efforts broke the ice. On the 20th anniversary of the group now known as Kuramoto US, two founding members Mr. Toshiro Yamagata, President of Yamagata Honten, and Mr. Haruo Okasora, President of Chiyomusubi Brewery, talked about their passion and the rocky story of their success. They were joined by Mr. Masahiro Yamamoto, Vice President of JFC International, Inc., a major distributor of Japanese food and drink.

Creating a Cold Sake Boom in the U.S. Please tell us about your motivation for forming Kuramoto US 20 years ago. Yamagata: At that time it was only a dream, but we envisioned making sake a drink known all over the world. It began with 13 Japanese sake breweries from around the country talking about coming together to export their products. Okasora: In looking toward the future, we saw exporting as a path for survival in terms of passing things on to the next generation. For markets like America and Europe the possibilities were limitless, so that’s how we decided to embark on it together. What was the strategy to bring sake to the U.S. through this organization? Yamagata: At the time Americans were mainly drinking sake hot, but we thought that we would consistently go with cold sake instead. Okasora: When you drink sake hot, the smell of alcohol wafts up to your nose and muddles the flavor. However, when drinking sake cold people can taste and smell subtle differences. Our mission was to have people appreciate our premium sake cold and understand that there are many types of sake. In order to accomplish this mission, it was necessary to transport, store and sell on site, all refrigerated. Was the contribution of these chilled transportation and storing systems tremendous? Yamagata: That’s exactly right. The price of our premium jizake was several times more than the hot sake being sold in the States at the time, so if we didn’t make the difference clear we had no shot at success. Within these circumstances, chilled transportation was absolutely essential in order to be able to maintain the quality of our premium sake and have it be enjoyed in the U.S. From our end, what we should have done was to change our regular dry container to a reefer (refrigerated) container, but that’s just until the container reached the dock in the U.S. When it comes to delivery and storage in the U.S., we can’t do anything. So we owe a lot to JFC International for taking care of that aspect of the mission. It’s not exaggerating to say that it is thanks to the great help of JFC that we were able to see the headline “Cold Sake is Hot” in the New York Times. Yamamoto: Our job as wholesalers comes down to delivering something where it is needed in the form it is desired. So I don’t think we did anything special. Our trucks already had refrigerating capability. We hadn’t stored sake in refrigerators until then, so we had had to create an extra space for the sake refrigerators. But in my humble opinion, other than that we didn’t do much. Yamagata: I was so moved when we saw that our jizake was put in JFC’s refrigerator in Brooklyn 20 years ago! Even though there wasn’t a lot of space, we had a

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

“Jizake Trooper” from left: Mr. Okasora, Mr. Yamagata and Mr. Yamamoto.

special sake storage space made. The fact that sake became so widespread in the U.S. is not just because our sake is amazing, but due to the cooperation we had from JFC. Without them, we would not be where we are today.

Brewing the Ultimate Regional Taste Jizake is deeply rooted in each region. Do you use locally grown rice? Okasora: My brewery is located in Tottori Prefecture, and 98% of our rice is locally supplied. We use local rice because it is easy for us to go check on. We can meet the producer in person and ask, “How’s it going?” or “Please don’t use pesticide,” or “You’re using too much fertilizer.” Yamagata: I think this is how jizake should be, so I only use local rice as well. Employees in my brewery and our clients even join in rice planting. Beginning 35 years ago we delegated rice production to local farmers in Yamaguchi Prefecture’s Shunan City, and have put particular effort into this. Also, in the last 15-20 years we created a unique Yamaguchi brand of sake rice called Saito no Shizuku that we use, so we are all about being local. We say to local farmers, “When you quit, we’ll go out of business.” That makes each jizake more unique. How about water? Okasora: Of course it’s natural to use local water. Yamagata: At our brewery we pump up undercurrent water from about 110 meters underground, and we use that as it is slightly soft water. Okasora: Because our location is by the sea, we have hard water. So we go up to a mountainous area about an hour away from our brewery to get soft water.

Beyond Jizake and Cold Sake How do you view changes in consumer demand over the last 20 years? Yamagata: Two decades ago almost no one in America was drinking cold jizake, but later the market was surely established. However, now we have to differentiate ourselves within the world of cold sake. There are already many Americans who are fans of Japan’s true taste, so I think we need the same product strategy as ours domestically, or perhaps an even stronger one. I feel that sake that doesn’t have a clear “identity” won’t sell well. You have to go beyond just using one’s local rice and making sake within the regional climate, and need to appeal with, “We produce this sake with this concept in mind and we want it to be drunk by these kind of people,” for example. I believe that what will be sought going forward is sake with a clear concept, such as being able to position it as going well with a certain kind of food.

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Pairing sake with Japanese food is common, but people in the U.S. are trying more intriguing pairings, such as sake accompanying steak or cheese. Do you think sake can be more versatile? Yamagata: Like wine, intensely flavored sakes should of course be provided for comparatively intensely flavored foods such as steak. However, one of the great things about sake is that it has a broad spectrum of taste profiles. It naturally goes well with a wide range of foods, more so than wine. In this way, I would like to offer something that pairs nicely with not just Japanese food, but with American food too. Yamamoto: Up until now the growth of sake has taken place along with the growth in Japanese food. However, sake’s future growth will be in tandem with American local food, whether that is Italian or cheese or whatever. Sake will be enjoyed with these local foods, and this is one keyword for ongoing growth. The variety and quantity of sake available in the U.S. is much larger than 20 years ago. What do you think about the importance of the American market? Yamagata: Actually, when we thought about looking abroad, we opened our first sake bar in Paris. Because the French drink wine it was difficult to get sake to catch on, but for Americans it was more a matter of just drinking what was good. Sake began to sell at the same time Japanese food became popular for being healthy. This is something for which we were very appreciative. Okasora: When we began two decades ago we decided to focus on America and Europe, but as expected it was too early to enter Europe and there wasn’t demand. We aimed for Paris, London and Germany, but even after a year passed we had a hard time selling anything. In the U.S. our focus was placed on the three big cities of New York, Los Angeles and San Francisco, with an emphasis on New York as the most Japanese expats were located there at that time. Despite the fact that sake was 30 times more expensive than local alcohol, it appeared frequently in places like sushi bars. Sake succeeded in New York and grew from there. Yamagata: In terms of the scale of sake export to foreign countries, there is an order. It goes from America to Korea to Hong Kong to Taiwan. Countries like England and France come later. Okasora: In the premium sake export market, America’s share is 33% and next comes Korea and Taiwan with around 13%, but the content is different. 80% of the sake going from Japan to the U.S. is premium, whereas in Korea the opposite is seen with 80% being non-premium and only 20% premium. If you tally it up, 2728% of the exported sake in the States is ours, but in Korea we only reach 2.6%. In other words, there is a difference of 10 times. So for us it comes down to the U.S. market. Currently the main targets are New York, Chicago, San Francisco and Los Angeles, but this will probably expand going forward. The other day I went to Denver and visited a 400-person sushi restaurant while there. That was their original location, but they opened another that will seat 600. I also visited lots of other places like Miami and Atlanta. This is why I think looking ahead there will be further expansion here in the U.S. No matter what you say, it’s because the market here matches our high-end brand.

About Kuramoto US Kuramoto US is a sake importer specializing in boutique sake and has served the U.S. beverage market for 20 years. In 1996, the leaders of 13 micro sake breweries came together with the ambitious goal to launch a new jizake trend. Kuramoto US was the first company to use refrigerated containers to maintain the quality of their sake. Now they are importing many kinds of sake from 19 sake breweries.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Sake, Shochu, Japanese Beer and Liquor Catalog October 1st is National Sake Day in Japan. Celebrating this Chopsticks NY has made a list of sake, shochu, Japanese beer and other liquor available in the U.S. market biannually. Here are clues to make use of this catalog. List is categorized by the following types of drinks: Junmai Daiginjo: Sake made with rice, water and rice koji and without additional distilled alcohol. Rice milling rate is more than 50%. Daiginjo: Sake made with rice, water and rice koji and with additional distilled alcohol. Rice milling rate is more than 50%. Junmai Ginjo: Sake made with rice, water and rice koji and without additional distilled alcohol. Rice milling rate is 40-50%. Junmai: Sake made with rice, water and rice koji and without additional distilled alcohol.

What the icons mean:

Ginjo: Sake made with rice, water and rice koji and with additional distilled alcohol. Rice milling rate is 40-50%. Honjozo: Sake made with rice, water and rice koji and with additional distilled alcohol. Rice milling rate is usually less than 30%. Sparkling: Sake with natural or artificial carbonation Nigori: Coarsely filtered, cloudy sake Other Liquors Shochu: Distilled spirit made with various base ingredients Japanese Beer Neat

Recommended to drink straight

Chilled

Recommended temperature to drink sake; about 50 째F

Rocks

Recommended to drink on the rocks

Room Temp.

Recommended temperature to drink sake; about 70 째F

Hot Water

Recommended to drink by cutting with hot water

Warm

Recommended temperature to drink sake; about 105 째F

Cold Water

Recommended to drink by cutting with cold water

Hot

Recommended temperature to drink sake; about 120 째F

Cocktail

Recommended to drink as cocktails

How to Read Catalog Information Sake Shochu Name of the sake

Sweet Potato Shochu

CHOPSTICKS

Base ingredient

CHOP SHOCHU Name of the shochu

Perfect Junmai

Sweet and dry index

sweet

Recommended temperature to drink the sake Name of the brewery

Chilled

dry

Room Temp.

Warm

Hot

An unfiltered and unprocessed sake that conjures a rich bouquet and a robust flavor. It is the most popular of the series. Chopsticks Sake Co., Ltd.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Neat

Rocks

Hot Water

Cold Water

Cocktail

Recommended ways to drink

Matured in an earthen pot for one year, it is elegantly balanced. The full aroma of baked sweet potato spreads nicely across the palate and its rich umami lingers to the finish. Recommended with hot water. Trend Shuzo Co., Ltd.

Name of the brewery

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Neat

Rocks

Hot Water

Cold Water

Cocktail

Recommended ways to drink Neat: Straight Rocks: On the rocks Hot: Cut with hot water Cold: Cut with cold water Cocktail

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Al 11

Da 14

Em 19

JF 55

Ka 48

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Importers and Distributors At-A-Glance Allied Importers, U.S.A Ltd = AI 11-43 47th Ave., Long Island City, NY 11101 | TEL: 718-472-1155 Daiei Trading Co., Inc. = DT 14-50 128th St., College Point, NY 11356 | TEL: 718-539-8100 Empire Merchants = EM 19-50 48th St., Astoria, NY 11105 | TEL: 718-383-5500 JFC International Inc. /JFC JAPAN Inc. = JI/JJ 55 Wildcat Way, Linden, NJ 07036 | TEL: 908-525-4400 Kam Kuo Wine Co Inc. = KK 488 Leonard St, Brooklyn, NY 11222 | TEL: 718-218-8503 Name of the Sake AKA MAOH AKA ONI AKAZARU BORN Gold BORN Hoshi “The Earth” BORN Hyozan “Ice Berg” BORN Muroka Nama Genshu BORN Nihon No Tsubasa “Wing of Japan” BORN Tokusen Junmai Daiginjo BORN Yume wa Masayume “Dreams Come True” CHIYOMUSUBI Tokubetsu Junmai FUNAGUCHI KIKUSUI Aged –Red Can FUNAGUCHI KIKUSUI Nama Genshu GASANRYU Gokugetsu GASANRYU Kisaragi GEKKEIKAN BLACK & GOLD Junmai GEKKEIKAN HORIN Junmai Daiginjo GEKKEIKAN SUZAKU Junmai Ginjo GEKKEIKAN ZIPANG Junmai Sparkling GINREI SHIRO GORIKI NAMA HANA KIZAKURA Junmai Ginjo HOMARE Junmai Daiginjo Black Label KAGATOBI Junmai Daiginjo AI KAN NO KO KAORI KAORI TSURU Junmai Daiginjo KEN KIKUSUI Junmai Ginjo KIKUSUI Organic Junmai Ginjo KIKUSUI Perfect Snow KINJO SHIRO KOIKAWA KOIKAWA NIGORI KOZURU KURO KUBOTA MANJYU KUBOTA SENJYU KURA NO SHIKON KURO KIRISHIMA KYOKUSEN LENTO MADOKA MASAKURA MATSU NO MIDORI MINOWAMON MIO Sparkling Sake MIYOSAKAE MIYOSAKAE TENMI MYOKA RANGYOKU NARAMAN Junmai Muroka Binhiire ORION PREMIUM DRAFT BEER ORION PREMIUM DRAFT BEER CAN SANGARIA CHU-HI Grapefruit SAPPORO PREMIUM BLACK SASAICHI SATSUMA GODAI SAWANOTSURU Tokubetsu Junmai Jitsuraku SHO CHIKU BAI PREMIUM GINJO SUEHIRO YAMAHAI JUNMAI GINJO SUIGEI Junmai Ginjo Koiku NO.54 SUIGEI Tokubetsu Junmai-shu SUIJIN TAITEN SHIRAGIKU Daiginjo TAITEN SHIRAGIKU JUNMAI TSUKINOI JUNMAI MUROKANAMAGENSHU UMEPON URA-GASANRYU Fuka URA-GASANRYU Koka YUZU OMOI

Kuramoto US Inc. = KU 18411 Crenshaw Blvd., Suite 240, Torrance, CA 90504 TEL: 310-376-1089

Shaw-Ross International Importers = SR 2900 SW 149th Ave., Suite 200, Miramar, FL 33027 TEL: 954-430-5020

Kyodo Beverage Co., Inc. = KB 711 3rd Ave., New York, NY 10017 | TEL: 212-398-1596

Southern Wine & Spirits of New York = SW 313 Underhill Blvd., P.O. Box 9034, Syosset, NY 11791 TEL: 516-921-9005

New York Mutual Trading, Inc. = NM 77 Metro Way, Secaucus, NJ 07094 | TEL: 201-933-9555 Sangaria U.S.A., INC. = SG 1611 Crenshaw Blvd., Suite 228, Torrance, CA 90501 TEL: 310-517-9227

Brewery Inoue Shuzo Co., Ltd. Inoue Shuzo Co., Ltd. Komasa Jyozo Co., Ltd. Katoukichibee Shouten Katoukichibee Shouten Katoukichibee Shouten Katoukichibee Shouten Katoukichibee Shouten Katoukichibee Shouten Katoukichibee Shouten Chiyomusubi Sake Brewery Co., Ltd. Kikusui Sake Co., Ltd. Kikusui Sake Co., Ltd. Shindo Sake Brewery Co., Ltd. Shindo Sake Brewery Co., Ltd. Gekkeikan Sake Co., Ltd. Gekkeikan Sake Co., Ltd. Gekkeikan Sake Co., Ltd. Gekkeikan Sake Co., Ltd. Takahashi Shuzo Co., LTD. Chiyomusubi Sake Brewery Co., Ltd. Kizakura Co., Ltd. Homare Sake Brewery Co., Ltd. Fukumitsuya Sake Brewery Co., Ltd. Satsuma Shuzo Co., Ltd. Yamagata Honten Co., Ltd. Yamagata Honten Co., Ltd. Suehiro Sake Brewery Co., Ltd. Kikusui Sake Co., Ltd. Kikusui Sake Co., Ltd. Kikusui Sake Co., Ltd. Takahashi Shuzo Co., LTD. Koikawa Shuzo Co., Ltd. Koikawa Shuzo Co., Ltd. Komasa Jyozo Co., Ltd. Asahi-Shuzo Sake Brewing Co., LTD Asahi-Shuzo Sake Brewing Co., LTD Komasa Jyozo Co., Ltd. Kirishima Shuzo Co., Ltd. Asabiraki Co., Ltd Amami Oshima Kaiun Brewing Corp. Sasaichi Shuzo Co., Ltd Daishichi Sake Brewery Co., Ltd. Yamamoto Honke Co., Ltd. Daishichi Sake Brewery Co., Ltd. Takara Sake USA Inc. Seiryo Shuzo Co., Ltd Seiryo Shuzo Co., Ltd Daishichi Sake Brewery Co., Ltd. Yumegokoro Sake Brewery Co., Ltd. Orion Breweries, Ltd. Orion Breweries, Ltd. Sangaria U.S.A., INC. SAPPORO U.S.A., Inc. Sasaichi Shuzo Co., Ltd Yamamoto Shuzo Co., Ltd. Sawanotsuru Co., Ltd. Takara Sake USA, Inc. Suehiro Sake Brewery Co., Ltd SUIGEI BREWING CO., LTD SUIGEI BREWING CO., LTD Asabiraki Co., Ltd Shiragiku Shuzo Co., Ltd. Shiragiku Shuzo Co., Ltd. TSUKINOI SAKE-BREWING CO., LTD Takahashi Shuzo Co., LTD. Shindo Sake Brewery Co., Ltd. Shindo Sake Brewery Co., Ltd. Yamamoto Honke Co., Ltd.

Allied Imp 11-43 47th TEL: 718-47

Daiei Trad 14-50 128t TEL: 718-53

Takara Sake USA Inc. = TS 708 Addison St., Berkeley, CA 94710 | TEL: 510-540-8250

Empire M 19-50 48th TEL: 718-38

Wismettac Asian Foods, Inc. = WT 602 Washington Ave., Carlstadt, NJ 07072 | TEL: 201-804-1600

URL www.obisugi.co.jp www.obisugi.co.jp en.komasa.co.jp www.born.co.jp www.born.co.jp www.born.co.jp www.born.co.jp www.born.co.jp www.born.co.jp www.born.co.jp www.chiyomusubi.co.jp/index_eng.html www.kikusui-sake.com/home/en www.kikusui-sake.com/home/en www.kurouzaemon.com/en www.kurouzaemon.com/en www.gekkeikan-sake.com www.gekkeikan-sake.com www.gekkeikan-sake.com www.gekkeikan-sake.com www.hakutake.co.jp www.chiyomusubi.co.jp/index_eng.html www.kizakura.co.jp www.aizuhomare.jp www.fukumitsuya.co.jp www.satsuma.co.jp www.yamagt.jp/ustop www.yamagt.jp/ustop www.sake-suehiro.jp www.kikusui-sake.com/home/en www.kikusui-sake.com/home/en www.kikusui-sake.com/home/en www.hakutake.co.jp www.yamagata-sake.or.jp www.yamagata-sake.or.jp en.komasa.co.jp www.asahi-shuzo.co.jp www.asahi-shuzo.co.jp en.komasa.co.jp www.kirishima.co.jp www.asabiraki-net.jp/osake/english www.lento.co.jp sasaichi.co.jp english.daishichi.com www.kyotosake.com english.daishichi.com www.takarasake.com www.seiryosyuzo.com www.seiryosyuzo.com english.daishichi.com www.yumegokoro.com www.orionbeer.co.jp www.orionbeer.co.jp www.sangaria.com www.sapporobeer.com sasaichi.co.jp www.satsuma-godai.co.jp www.sawanotsuru.co.jp www.takarasake.com www.sake-suehiro.jp www.suigei-net.com www.suigei-net.com www.asabiraki-net.jp/osake/english shiragiku.minibird.jp/english shiragiku.minibird.jp/english www.tsukinoi.co.jp www.hakutake.co.jp www.kurouzaemon.com/en www.kurouzaemon.com/en www.kyotosake.com

Importer KU KU JJ NM NM NM NM NM NM NM KU NM NM JJ JJ SR SR SR SR NM KU WT WT WT WT KU KU KU NM NM NM NM KU KU JJ NM NM JJ WT KU JJ KU JJ KU JJ TS KU KU JJ WT NM NM SG N/A KU WT WT TS KU NM NM KU KU KU NM NM JJ JJ KU

JFC Interna 55 Wildcat TEL: 908-52

Distributor JI JI JI NM/KB NM/KB NM/KB NM/KB NM/KB NM/KB NM/KB JI NM/KB NM/KB JI JI SW/DT/KK SW/DT/KK SW/DT/KK SW/DT/KK NM/KB JI WT WT WT WT JI JI JI NM/KB NM/KB NM/KB NM/KB JI JI JI NM/KB NM/KB JI WT JI JI JI JI JI JI NM/KB/AI/EM JI JI JI WT NM/KB NM/KB JI N/A JI WT WT NM/KB/AI/EM JI NM/KB NM/KB JI JI JI NM/KB NM/KB JI JI JI

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

FOOD / DRINK / GROCERY

Savory

Sweets

Fusion

Eggplant Dengaku

“WA” 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, Savory and Fusion categories. In the month of October, we celebrate the harvest season by sharing a recipe of Eggplant Dengaku, Japanese traditional autumn dish.

“Dengaku” is a style of cooking traditionally enjoyed in Japan. By applying sweet and savory miso sauce onto tofu or vegetables before grilling it, a dengaku dish produces a smoky, hearty aroma and flavor. Misako-sensei tweaked the recipe, making it easier to cook at home. The combination of eggplant, miso and sesame oil brings an autumn flavor. [Ingredients] (Serves 2) 2 Japanese eggplant (or small Italian eggplant) 2 tbsp Haccho miso (dark miso) 2 tbsp mirin 3 tbsp sake 1 tbsp sugar 2 tbsp sesame oil Scallion to garnish

      

[Directions] 1. Slice eggplant 1/2 inch thick lengthwise. 2. Mix miso, mirin, sake and sugar in a microwave safe small bowl and microwave for 30 seconds. Mix well. Then microwave for another 20 seconds. Mix well again. 3. Heat sesame oil in a frying pan and add sliced eggplant. Sear them until golden brown and flip. Sear the other side until golden brown. 4. Plate seared eggplant slices on a serving plate, and top them with the Haccho miso mixture and chopped scallion.

Recipe created by Misako Sassa

Japaneseculinarystudionyc.com Cooking video: ny1page.com

TIP

The miso sauce can be used on cooked vegetables, such as simmered daikon radish, poached or grilled tofu, and even on any grilled meats. Enjoy!

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

NEW!

JAPANESE RESTAURANT REVIEW

Japanese Restaurant Review Sushi Inoue Mi-Ne Sushi The RAWL

“WA”Cooking

Sushi Inoue

381 Lenox Ave., (at 129th St.), New York, NY 10027 TEL: 646-766-0555 | www.sushiinoue.com Tue-Sat: 5:30–11 pm, Sun: 5:30-10:30 pm

49 TE M

As the sushi culture in New York City continues to mature, revolutionary chefs are staking their claim in neighborhoods previously untapped. One such place is Sushi Inoue in Harlem, where chef/owner Shinichi Inoue has brought world-class sushi to an area once revered for its cultural renaissance; here he is spearheading a renewed trend to deliver authenticity and showcase why sushi is globally considered to be an art form. Chef Inoue is only interested in bringing true Japanese sushi – not just from Tokyo “Edomae” but also from all over the country – to the masses, and the restaurant’s omakase, chef’s choice presentation, features breathtaking skill that is game-changing. Every detail – properly sourced and prepared fish, perfectly seasoned sushi rice, and even house-made shoyu (soy sauce) – is flawless. The buttery toro (fatty tuna), perfectly tender kai (clam), and hearty saba (mackerel) are just among some of the sushi you will taste in a way you have never experienced before. Kinmedai (snapper) from Choshi City, which the chef orders specially, has an almost beef like flavor that must be tasted to be believed. For now, you may still be one of the first to experience Sushi Inoue. But this feeling won’t last – the secret is out, and it is only a matter of time before the awards start coming.

Eggplant Dengaku

Chef Inoue’s Omakase offers samples of fish prepared in an authentic yet eclectic style, meaning that it does not cater only Edomae style but also the style traditionally enjoyed nationwide in Japan.

Nestled in the heart of Harlem, Sushi Inoue is the epi-center of the recent sushi craze in the soul-food heavy neighborhood.

Listing Japanese Restaurant

Sushi Master Inoue is a perfectionist. He even makes two different types of sushi rice in order to match certain types of fish.

3 Be st S e l l e r s 28

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Omakase Counter Omakase Course Maguro (Bluefin Tuna) Deluxe

$120 or $150 $80 $77

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JAPANESE RESTAURANT REVIEW

NEW!

Mi-Ne Sushi

NEW!

The RAWL

496 6th Ave., (bet. 12th & 13th Sts.), New York, NY 10011 TEL: 917-675-6942 | www.minesushi.nyc Mon-Sun: 12 pm-2:30 pm, 5-10:30 pm

212 E. 45th St., (bet. 2nd & 3rd Aves.), New York, NY 10017 www.rawl-nyc.com Mon-Sat: 11 am-7 pm

Mi-Ne Sushi began in 1971 in Japan’s Kumamoto Prefecture, the area recently affected by an earthquake. In later years it expanded abroad to Hong Kong, and as of June to its first location in the U.S. The restaurant’s name highlights sushi, but its offerings go way beyond this. It is the kind of place you can bring your family or a large group and find something for everyone, whether it is fried food, grilled food or noodles. Thanks to reasonable prices, you can visit multiple times a month without worrying about With sushi as well as an izakaya menu and Kyushu regional your wallet. For example, the dishes, Mi-Ne literally has something for everyone. Omakase (Chef’s Choice) featuring 11 pieces of sushi, a half roll, nine small appetizers, miso soup and egg custard is a bargain at $55. The portion is so plentiful that a mini version exists for those with smaller appetites. For those who don’t like raw fish there are meat dishes such as Grilled Beef and Spicy Karaage (fried chicken) Bowl. Especially exciting is regional cuisine that is hard to find outside of Japan, such as Kumamoto specialties Karashi Renkon (lotus root stuffed with mustard) and Dangojiru (beef and vegetables soup with wheat balls). The drink menu is just as extensive, so why not see what calls out to you? Mi-Ne Sushi has a no-tipping policy.

If you have been wanting to shake up your Midtown lunch, look no further than sushi burrito specialty shop The RAWL. Owner, Matasaburo Tsujino describes the concept as casual sushi with an emphasis on quality ingredients. For example, all rice is organic, shoyu is mixed with konbu (seaweed) dashi, seaweed is a special thin, large type and fresh sashimi is cut each morning. Tsujino explains, “We want to provide a healthy, filling meal that leaves you energized for the rest of your day, not so heavy that you’re ready for a nap.” The menu features seven burritos designed by the four Japanese chefs who helm the kitchen. Lead Chef, Mitsuru Kita, who spent 12 years at high-end Japanese restaurant, Hakubai, thought carefully about the ingredients’ balance. Two of the burritos incorporate raw fish but the rest are cooked, and all are prepared in front of customers so they can see exactly what is going in. Standouts include: Ebisu, fresh tuna marinated with jalapeño and garlic infused soy sauce, lettuce, cabbage, shredded carrot, cucumber, avocado, gari and masago, and Suzaku, grilled miso-marinated salmon, thin-layered omelet, lettuce, cabbage, shredded carrot, cucumber, diced tomato and pickled ginger. Tsujino revealed that The Rawl soon plans to offer a Pick and Go option. The RAWL’s wide variety of sushi burritos are aesthetically appealing as well as delicious, with a perfect balance of nutrition and taste.

You can enjoy local delicacies from Kyushu and an izakaya menu at Mi-Ne Sushi.

The crowd-pleasing Suzaku features grilled miso-marinated salmon.

The restaurant’s interior is welcoming and contributes to its family atmosphere.

3 B est Sel l e rs

Omakase/Mini Omakase Spicy Cod Roe Omelette Poke Salad

Xxxx xxxxx xxxxx Xxxx xxxxx

The RAWL’s convenient Midtown location makes it a great place for lunch.

$55/$28 $7.99 $14.99

3 Be st S e l l e r s

Ebisu (Tuna, vegetables, and masago) Suzaku (Grilled salmon and vegetables) Senju (Chicken meatball and vegetables)

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

$13 $12 $11

$5 $15. $8

Experie assemb

Gyudon, or marinated beef bowl,

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

LEARNING

Japanese CROSSWORD

Across

Down

1. ______ (pumpkin) is an important Halloween item. In Japan, people eat this on the day of the winter solstice

1. ___ means “empty” and has the same pronunciation as the word meaning “shell”

5. “Sound” in Japanese

2. The art form of ______ (dwarfed trees) has been enjoyed for centuries in Japan

6. Meaning “field” or “plain” on its own, this word is often combined with other words to create surnames, such as __-guchi, __-mura, and __-hara

3. Dictionary form of a verb meaning “to dig”

8. __-bata-yaki (a skewered, chargrilled dish) has become popular in the U.S.

4. Noun meaning “after” or “later”

9. ___ is a noun meaning “likable attitude,” and it is often used in phrases like “___ ga ii” (amiable, sociable) and “___ ga warui” (blunt, unsociable)

10. “Opinion” in Japanese

11. Both ondo and kion mean “temperature.” ____ means “body temperature”

13. Verb meaning “to drink”

16. “Gate” in Japanese, also the title of a Japanese classic novel by Sōseki Natsume

12. Jouin (the Senate) and ____ (the House) 14. ____ Nishikori is a Japanese pro tennis player who reached semifinals in the U.S. Open this year 15. I-adjective meaning “heavy” 18. ____ means “thing,” “object,” and “substance,” both tangible and intangible 19. A noun meaning “at its best”

7. I-adjective meaning “plentiful” and “a lot”

17. Bathing in ___sen hot springs is one of the most popular tourist activities in Japan ©Chopsticks NY / Myles Mellor

CHOPSTICKS NY | Vol. 114 | Oct 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. 63 - MONO of the month

DHC Astaxanthin All-In-One Gel It seems like every time you turn around, someone is touting yet another age-defying skin cream; one that is brimming with a combination of confusing synthetic-sounding elements. So what if you are hoping to simplify, and choose a skin cream that contains a very specific, natural ingredient that stands out from the crowd? Straight from Japan, the DHC Astaxanthin Collagen All-In-One Gel may be the answer. Containing Astaxanthin – a ‘super antioxidant’ that is derived from freshwater green algae – this is a unique product that embodies this company’s reputation for innovation and success. DHC promises to nourish your skin with a unique combination of collagen, elastin, and Astaxanthin.

eat ow he

e of but The gel may look thick, but a little bit of it spreads lightly and really goes a long way.

Once applied, the gel virtually disappears, but will leave your skin feeling renewed.

Surprisingly, DHC’s roots lie in an entirely different industry. Founded in 1972 as Daigaku Honyaku Center, an educational translation company, DHC had set its sights on international recognition, but in an altogether different manner. But the company’s owner, Mr. Yoshiaki Yoshida, was inspired by his exposure to high-grade Spanish olive oil and decided to head in a new direction to develop products that promoted health and well being. Over the next several decades, the company grew from a mail order business for olive oil based skin products to being the number one direct-order skin cream company in Japan. Unsurprisingly, his skin care products became a hit around the world, and DHC USA was established in 1995. The Astaxanthin line is the company’s latest development, only released this past year after several years of intense testing. What makes this skin cream so unique is that it contains the antioxidant Astaxanthin, which is said to have 6000 times the power of Vitamin C. Astaxanthin is also what provides the reddish-pink pigment found in everything from salmon to shrimp and even flamingos (since they eat a lot of shrimp) – something that oc-

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

curs when it is exposed to UV radiation. DHC sources its Astaxanthin from Haematococcus pluvalis, a freshwater green algae, and uses micronization technology to make it super absorbable (and hence more efficient). The resulting cream fights free radical damage, as well as environmental damage caused by one’s day-to-day lifestyle – two big causes of premature aging. The addition of Collagen and Elastin keeps the skin firm, while Hyaluronic Acid (a naturally occurring element in skin, connective tissue, and teardrops) allows the skin to maintain its natural moisture barrier. What’s more, the cream is fragrance-free and contains no parabens, so you can feel better about using this on your face. If you have sensitive skin, this is a marvel. Using the gel is a delight. Unlike some other creams, which you feel like you’re slathering on – and battling with – an extra layer of oily chemicals on your face, DHC’s cream quickly absorbs into the skin to give it a suppleness that is very welcome. You immediately look brighter and feel smoother, and your skin retains a more springy feeling throughout the entire day. And even if you put on makeup, the cream is light enough to not get in the way. Few other creams of its kind could compare. The DHC Astaxanthin Collagen All-In-One Gel (4.2oz) may instantly become a staple of your daily routine. But check the DHC website, and you’ll also see a host of other great products, ranging from the afore mentioned olive-oil based products to moisturizers and sunscreens, as well as their best-selling DHC Deep Cleansing Oil and DHC Velvet Skin Coat. For more information, visit www.dhccare.com

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

BEAUTY

Nail Care Complements the A rt MERI OF SPANAIL BY NAIL QUICK What was your background before coming to the salon? I worked in nail salons in both Japan and Los Angeles before coming to New York, so I could tell you how the trends differ in each city. Japanese tend to go for the “kawaii” look, whereas Angelinos prefer bright colors that go with their climate and New Yorkers like cool colors. What do you consider to be your specialty? I specialize in geometric designs, as well as kawaii for adults. Depending on the intricacy of the pattern and whether the customer wants extensions, they take anywhere from 1.5 to 3 hours. Some customers come in knowing exactly what they want and others just leave it to me! What do you pay particular attention to as a nail

artist? I care about the color and design, but also take nail care very seriously. This involves getting rid of dead skin around the cuticles and fixing nail damage. The appearance of nail art is important, but care is essential for maintaining nail health and enabling the look to last a long time. What are nail art trends for fall/winter? For nail art, we’ll see a lot of metallic and magnet gel. The former features silver, gold, etc., and the latter changes color depending on the light, and you can add designs to both. What are your personal health or beauty methods? I sleep well and laugh a lot, and eat blueberries on a daily basis as they’re good for tired eyes.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Meri emphasizes that nail care is important for beautiful nail art. She recommends nail oil that contains vitamin E, which is good for moisturizing.

Nail art featuring black roses is Meri’s original. SPANAIL by Nail Quick 120 Sullivan St. (bet. Spring & Prince Sts.) New York, NY 10012 TEL: 646-476-3271 www.spanail.net

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

FOCUS : CRAFT/SCHOOL

Amigurumi Making – The Art of Cute Crocheting

Step by step instructions are demonstrated for all students, making the art of crocheting quite easy to pick up.

Amigurumi is the Japanese art of crocheting or knitting small stuffed animals. The word is a combination of the Japanese words ami, meaning crocheted or knitted, and nuigurumi, meaning stuffed doll. While amigurumi have been popular in Japan for several decades, they only blew up in the West in 2003. Amigurumi have since become some of the most popular items in online crafts marketplaces. RESOBOX, a Japanese gallery/studio/restaurant held its first World Amigurumi Exhibit one year ago, which was a huge success in exposing this art form to New York City. Jing N. Leong, a skilled crocheter, couldn’t help revisiting the exhibit over and over until RESOBOX took notice and asked her to teach a class at their studio/restaurant. Experiencing the adult class for myself, I learned how to do several types of crochet stitches, how to read patterns, and how to pick out good crocheting materials (all in one day)! Leong-Sensei provides amigurumi projects, patterns, and/or instructions on how to make the pattern you bring to class. Students who had been in the group for two classes were already working on their first crocheting project. The first project for a new student is to make a cute little yellow ducky as it is an easier pattern. Each new student learns how to crochet a body,

head, wings, beak, and little hat for the ducky. They then learn to stuff and assemble all of the pieces to complete the doll. After you make your first amigurumi, Leong-Sensei encourages students to bring in patterns that they find and really want to make. She offers guidance and tips as you tackle your crochet project of choice. While chatting with other students and Leong-Sensei, it became apparent to me that this class brings together people from different places for different reasons. Some students come all the way from Long Island just to experience this amigurumi class. They come to enjoy themselves and unwind after work, others after college classes, and some are even retired! It’s a wonderful feeling to find a common space where people of different backgrounds and ages can come together. The groups run a weekly meeting for adults, and one for children at RESOBOX’s Gallery. The excellent instructions, cute finished pieces, laughter, talking, delicious drinks and food all made me feel like the class was a dream come true.

Leong-Sensei creates an atmosphere of comfortability and fun, making her class a great evening activity to wind down the work or school day. Reading patterns can be intimidating and confusing for a new student, but Leong-Sensei has a way of making them seem easy.

Small Tips and tricks, like what type of yarn and how it is rolled, are taught along the way.

---- Reported by Melissa Perrier RESOBOX 41-26 27th St., Long Island City, NY 11101 TEL: 718-784-3680 | www.resobox.com

With practice, students can learn to alter patterns to make their own custom creations, just like the tall bunny and pig shown above.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

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TRAVEL

KAGAWA: Japan’s Mediterranean Formerly known as the Sanuki Province, the prefecture of Kagawa is the smallest of Japan’s 47 prefectures. Despite that, it overflows with scenic beauty, historical interests, natural blessings, artistic inspirations and mouthwatering foods. With numerous small islands in mild weather all year round, Kagawa Prefecture is known as the Mediterranean in Japan. Island hopping is one of the unique attractions when visiting Kagawa. On the island of Shodo-shima, tourists can visit and explore the eigamura (or “movie village”), where the settings for the popular film adaption of the Japanese novel Nijushi-no-hitomi are currently preserved. Visitors can also go to the popular Olive Park, where they learn more about the island’s rich history of olive cultivation and olive oil production, as the island is known for. On the island of Naoshima, art lovers can visit the popular Chichu Art Museum, which opened its doors to the public in 2004. In addition to displaying the paintings of the famous Impressionist painter, Claude Monet, the museum itself is actually built underground so that it wouldn't affect the gorgeous natural scenery of the Seto Inland Sea. Of the various historical points of interest where you can visit in Kagawa, the Ritsurin Garden, or the chest-

Kagawa

nut grove garden is recommended. The park, containing six separate ponds and 13 hills, lies in front of Mt. Shiun and utilizes its beautiful greenery in the background to create a gorgeous scene reminiscent of an ancient Japanese painting. Other historic sites also include, Takamatsu Castle, which is famous for being one of Japan’s three “Water Castles,” because it is built along a waterfront and its moats draw water directly from the sea. Unfortunately, the only sites that can be seen today are actually what little remains of the castle’s original design. And probably the most popular historical tourist destination in Kagawa is the Kotohira-gu Shrine, or as it’s affectionately known as Kompira-san. Located halfway to the top of Mount Zozu, visitors need to walk up about 785 stone steps to its main shrine, which is dedicated to the ancient Japanese god of seafaring. But for the right price contracted porters can carry you up the steps in a palanquin. Both sides of said steps are lined with souvenir shops. Finally, you cannot leave the region without eating Sanuki Udon, thick, chewy udon noodles that originated in Kagawa. Silky on the surface and having an al-dente like strong resistance to each bite, it is a delicacy known to the world. Eating Sanuki Udon fresh out of the pot is an absolutely blissful experience.

Hiroshima Prefecture

The Seto-Ohashi Bridge is a collective term for six bridges that form a connection between Shikoku island where Kagawa is situated, and Honshu, the largest of Japan’s four islands. They go across five islands in the Seto Inland Sea. Being 13 kilometers long, it takes about 20 minutes to completely cross the bridge. The whole area is visible from the top of Mt. Washu-zan. Seeing the bridges during sunset is a particularly beautiful sight.

SANUKI UDON NOODLES

Named after Sanuki, the previous name of the Kagawa Prefecture, Sanuki udon (wheat noodles) is listed as one of Japan’s most famous type of udon noodles. It is characterized as being firm but pleasantly chewy.

Seto-Ohashi Bridge

Kagawa Prefecture

CROSSING SETO-OHASHI BRIDGE

Kompira-gu is known for its 1368 steps from the entrance to the main shrine. It was a huge tourist destination back in Edo Period (1603-1868) among Japanese. Today, it attracts foreign tourists as well.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Idyllic environment in Tono

Noodle-goers can enjoy Sanuki Udon in several ways. The Kake udon dish, consisting of noodles served in a hot broth, the Zaru udon, which is a dish of cold noodles served with dipping sauce, or the Kamaage udon served hot along with dipping sauce or dressing sauce. Kamatama udon is a variant of Kamaage udon, which includes raw egg.

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ASIA P. 54

Asian Beauty + Health

Wonders of Lemongrass Releasing a refreshing aroma and beautiful bright yellow color, lemongrass has a lot of health benefits. Explored here is the culinary and medical herb widely used in Asian countries. ÂŠ rukxstockphoto/Shutterstock.com

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Asian Restaurant Review

China Grill Located right across from MoMA, China Grill has offered an Asian fusion menu combining contemporary and classic elements for three decades.

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Asian Travel

Bucket List Philippines:Cebu With an amazing blend of native culture, influences of Spanish settlement, and untouched nature, Cebu island in the Philippines offers tourists a lot to discover.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

ASIAN BEAUTY + HEALTH

WONDERS OF LEMONGRASS ---- Reported by Maya Robinson

On a particularly rough night in the midst of a mercury retrograde, I found myself standing in the kitchen, peeling off layers after layers of lemongrass to smell it. I just love the scent of fresh lemongrass, but this particular night, I could not get enough of it. As I became entranced in its scent, I gave in to the deep healing, letting the heaviness literally lift from me. In aromatherapy, Lemongrass is used as an uplifter after all. But I like feeling the plants in my hands. As I peeled a layer off of it, it peeled a layer off of me, it seemed, but it was comforting, and empowering somehow.

Lemongrass has many species but Cymbopogan citratus is the kind most of us here in the US are most familiar with as a culinary herb. It has always been regarded as a precious medicine in India and Southeast Asia, where it is originally from. Its essential oil, is known for its vast properties including antibacterial, antifungal, antioxidant, carminative, sedative, antiseptic, and astringent. It was distilled for trade as early as 17th Century in the Philippines, and has been used in India for 2000 years. I imagine it proliferated quickly due to its many properties. It has the nick name, “fever grass” across many parts of the world because it can reduce fevers, and in Asia, it was traditionally cooked in soup for this purpose. In soups, I find it great with ginger to combat a cold. Uses of lemongrass are diverse, and historically it has also been used for stress, flatulence, indigestion, edema, lymphatic drainage, hormonal balance, fungicide (ringworm, athlete’s foot), mosquito repellant, dandruff, headache, acne and much more. Recent research has shown the herb can even help kill cancer cells as well. Some cultures in Asia use dried

lemongrass for smudging to purify people before ceremonies. In Thailand, a steamed poultice is used for fatigued muscle as well as body aches from colds. Because of its sour taste, lemongrass has cooling properties so I like to use it as tea with hibiscus for the summer to cool off. Sometimes I may make a simple syrup of it to keep on hand for when I want a refreshing but healthy soda, by adding sparkling water to the syrup. The tea is also great for oily skin or scalp as an external rinse. Most of all, it is my go-to tea for when I need a break from racing thoughts, heavy emotions, and anxiety, which we all get from time to time. The tea is also perfectly safe for children. Dry herbs can always be substituted for the fresh, but I find the aroma very different, and there is something very special about the fresh plant. It seemed a while I was standing there in the kitchen, letting the tension in my body melt like honey. When I opened my eyes, it felt I had gone away for a minute to reset. The world felt lighter. It wasn’t my first time being called to a plant like this, but it is always surprising how profound the healing is, when you just give in to the plant’s gift. Maya Robinson is a Brooklyn-based writer, coordinator, herbalist, and founder of Rooted Things (www.rootedthings.com).

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Lemongrass is an essential ingredient for Tom Yum, Thailand native, spicy and sour soup that can boost your energy.

Later, I learned the plant is spiritually easing to the “on going difficulty and pains in relationships”, which was exactly what was coming up in the mercury retrograde for me at the time. This did not surprise me though. It is this magic that plants have that draws me to them. However, it is mind-blowing how many ways this exotic herb has been used medicinally throughout Asia, and how much we take it for granted today.

The easiest way to enjoy the benefits of lemongrass can be through brewing tea.

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CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

ASIAN RESTAURANT REVIEW

UNIQUE CLASSICS AND NEW INSPIRATIONS

The delectable Shimeji Mushroom Crispy Rice features white soy, tempura enokis and truffle oil.

CHINA GRILL Entering its 30th year, the menu at this Midtown Asian-fusion restaurant combines contemporary and classic dishes that reflect its decade-spanning legacy. Located across the street from MoMA, the expansive interior anchoring the historic CBS Black Rock building, is decorated with giant light pods and tile mosaics that recount the diary of Marco Polo’s journeys. According to Zach Chodorow of China Grill Management, the restaurant is a melting pot of items that have stood the test of time, yet continue to excite and inspire in their modern incarnations. Some perennial favorites include Grilled Szechuan Beef served over crispy potatoes with shallots, red chili, ginger and cilantro; and ginger soy and sriracha Spicy Beef Dumplings; as well as creative sides like Crispy Spinach and Wasabi Mashed Potatoes with wasabi peas and scallion . One interesting part of the menu is the topped crispy rice nigiri, with a melt-in-yourmouth Shimeji Mushroom mix of white soy, tempura enokis and truffle oil nestled atop a nugget of buttery crispy rice. While China Grill was known in the 80’s for its giant martinis, the drink menu today has a renewed focus on classic and seasonal cocktails. On weekdays, customers can enjoy Happy Hour from 4-7pm in the Garden and Bar areas as well as a $19.87 bento box lunch which celebrates the best the menu has to offer, priced in honor of the year China Grill opened its doors in Manhattan. China Grill

60 W. 53rd St., (bet. 5th & 6th Aves.), New York, NY 10010 | TEL: 212-333-7788 www.chinagrillrestaurant.com | Mon-Fri: 11:30 am-4:45 pm, 5-10:30 pm, Sat. 5-11:30 pm, Sun: 3-10 pm

The Wokked Shaking Filet of Beef is a perfect balance of greens and meat.

Gingered Whisky Sour is one of the new drink offerings.

China Grill’s interior is sprawling and modern, yet rooted in the past.

near MoMA,

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

ASIAN TRAVEL

BUCKET LIST PHILIPPINES: CEBU Popularly referred to by Filipinos as the “Queen City of the South,” Cebu City is the second largest municipality in the Philippines, a tropical country of 7,641 islands located in Southeast Asia. It is the capital of the island province of Cebu, and a thriving economic and trade hub for the Visayas, one of three key geographical regions that make up the country. Situated between two straits and surrounded by its over 100 smaller islands, Cebu province’s weather dovetails beautifully with the lushness and beauty of its natural resources, which include pristine white sand beaches and nature parks. The best times to visit are in the cooler months from November to January, or during the hotter beach season from March to June. Getting There Cebu’s Mactan Cebu International Airport is only about an hour’s flight south of the Philippine capital of Manila, and is also accessible via direct flights by a number of major and budget airlines from other Asian destinations such as Japan (via Narita), Singapore, and Hong Kong. One can stay in the capital city with its wide range of accommodation options,

Philippines

or chill in rustic lodgings to luxury resorts outside the city. The current exchange rate of P46.57 pesos to $1 US (as of this writing) goes a long way and is sure to make budget-conscious travelers happy. One can use taxis, “jeepneys,” or buses to get around the island. History, To Do and See List Cebu City is also the oldest city in the Philippines. It was already a kingdom ruled by a native King when the Portuguese explorer, Ferdinand Magellan’s expedition, which was commissioned by the King of Spain to explore more trade routes, landed on its shores in 1521. The country, including Cebu, subsequently underwent a lengthy period of Christianization and colonization by the Spaniards. Today, the city’s rich Spanish heritage is manifested in some of the oldest structures seen on the island, including the prominent landmark, Magellan’s Cross, which was reputed to have been erected during Magellan’s arrival (a wooden cross encases what is claimed to be the original relic). The Basilica Minore del Santo Niño or Church of the

Divers encounter a whale shark in the waters of Moalboal, a favorite diving destination in Cebu. A small chapel houses what is said to be the cross planted by explorer Ferdinand Magellan when he landed in Cebu in 1521. © Beautiful Destinations

Cebu Island

Holy Child is home to the Philippines’ oldest Christian icon, the statue of the Holy Child of Cebu or as he is more fondly known, the Santo Niño. The spectacular religious festival Sinulog, which happens every third weekend of January, celebrates the Santo Niño, and one of its highlights is an exhilarating street parade where thousands of revelers dressed in colorful native costumes perform the Sinulog prayer dance for hours to the heavy beat of drums. But arguably the most fun thing to do in Cebu involves water-based activities. One can go island hopping for less than a $100, or simply relax on any one of its islands like Mactan, the Camotes Islands, or Bantayan and revel in the powdery white sand beaches, crystalline waters, and freshest seafood. Cebu is also acclaimed for its world-class scuba diving, shark-spotting, and snorkeling activities – Moalboal and Malapascua are two such places that offer these. But if communing with fishes is not your trip, there are canyons and forest parks to hike in and waterfalls to discover. Cebu’s cuisine is delicious, and there’s one food that’s a must-try for visitors. The Cebu roast pig, or lechon, is memorable as it is sublime. Stuffed with aromatics including lemongrass, star anise, bay leaves, and garlic, it is then slow roasted over hot charcoal, and continually basted with savory or sweet liquids to achieve extra crispy skin. It is a delight and a revelation, just like the place that bears its name. www.itsmorefuninthephilippines.com/cebu

Kawasan Falls in the mountains of Badian has natural spring water ideal for dipping and rafting.

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

Entertainment Event / Leisure Exhibition

Exhibition Through October 31 Photo Exhibition: Cochonnoir Canvas

Cochonnoir NY Cochonnoir NY is an art collaboration team of a painterturned-makeup artist, Wataru, and a photographer, Konmasa, formed through the JCAT (Japanese Contemporary Artist Team) project. Wataru puts paintings on his lips and Konmasa takes photographs. This is the second exhibition of the artist duo, showcasing 30 photographs. The exhibition is being held at Rabbit House, sake and wine bar on the Lower East Side, and they offer an original cocktail during the exhibition. Location: Rabbit House 76 Forsyth St., (bet. Hester & Grand Sts.), New York, NY 10002 www.rabbithouse.nyc Info: www.cochonnoirny.com https://society6.com/konmasa www.watarumakeup.tumblr.com @wataru_makeup _____________________________________________ October 21-28 Craft Scissors from Japan

Nalata Nalata The Tajika exhibition is a showcase of 60 different pairs of handcrafted scissors by the Tajika family. This craft has been in the Tajika family for four generations, each one perfecting the traditional technique of manufacturing specialty scissors. The father, Tajika Haruo passed down his skills to his son, Daisuke and now the two of them continue to manufacture scissors and shears in their atelier in Ono, Japan. Daisuke Tajika will be in attendance for the exhibition opening. The scissors on display will include the Tajika family’s entire collection and an exclusive Tajika + Nalata Nalata scissor collaboration series. The scissors will be made available for purchase during the opening reception on Oct. 21 from 7-9 pm and throughout the exhibition week.

Location: 2 Extra Pl., (bet. 1st & 2nd Aves.), New York, NY 10003 TEL: 212-228-1030 / www.nalatanalata.com _____________________________________________

tion will be held on Nov. 4 from 6-8 pm. Location: Tenri Cultural Institute 43 W. 13th St., (bet. 5th & 6th Aves.), New York, NY 10011 TEL: 212-645-2800 / www.tenri.org

November 2-8 Infinity: Yuzen Dyeing Exhibit

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Chika MacDonald Chika MacDonald will host a one-woman show of Yuzen Dyeing at the Tenri Cultural Institute. This exhibition entitled “Infinity” was created with the hope that those who suffered from the earthquake and tsunami on 3/11 could believe in the infinite possibilities of today, as opposed to just looking at the past or future. McDonald also hopes that Americans can learn about the depth of Japanese beauty through Yuzen. Opening recep-

Performance

October 1 Encounters: A Musical Exploration

Asia Society The Asia Society will be hosting a concert featuring three Asian American artists: Susie Ibarra, Samita Sinha, and Jen Shyu as they transcend musical and cultural boundaries with their musical creativity. Each artist will present a twenty-minute musical performance followed by a

Event Feature October 1-5

Washi: Japanese Papermaking Experience

Tenri Cultural Institute of New York

The Tenri Cultural Institute of New York is hosting a unique exhibition on washi, a traditional Japanese paper, whose versatility has been rediscovered. At the exhibition, washi, recognized by UNESCO’s Intangible Cultural Heritage of Humanity in 2014, will be displayed as well as select washi from all over Japan. Visitors can also enjoy the beauty of the traditional paper-art called kakejiku or “hanging scroll”. The scrolls traditionally feature seasonal paintings or calligraphy mounted with silk fabric edges. Photographer, Mitsunori Sakamoto will showcase his artwork that he created by taking photos of the material of his kakejiku, cropped the photos on a computer, reprinted them, and hung as a pic-

ture on the scroll. By making his artwork out of pictures, Sakamoto has mimicked kakejiku. At the exhibition opening, there will be a demonstration on how to make washi, which is made only from natural raw materials in an eco friendly process. The opening reception will also feature koto player, Etsuko Sakai and “kamikiri” performer, Sanyutei Ema, who will transform paper into art with scissor cutting techniques. Visitors who are interested in making their own washi, can sign up for the paper-making workshops throughout the duration of the exhibition. The exhibition is free and open to the public.

Location: 43A W. 13th St., (bet. 5th & 6th Aves.), New York, NY 10011 TEL: 212-645-2800 / www.tenri.org

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

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ENTERTAINMENT / EVENT / LEISURE discussion on how their explorations in various identities and their experiences as Asian Americans can create new aesthetics.

Lecture/workshop

Lecture/Workshop

October 2 Calligraphy Workshop Friends Academy of Japanese Children’s Society

is conductive to maintaining a healthy diet. Mr. Kazuki Sugiyama is an Okara cooking expert who will give a short lecture about okara’s history and its bountiful nutritional benefits followed by a cooking demonstration. Visitors will have the opportunity to learn and taste this extraordinary food. Reservations are required. To reserve a seat for the lecture/demonstration event, email jpcourse@ jfny.org with your name and phone number.

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Location: 725 Park Ave., (bet. 70th & 71st Sts.), New York, NY 10021 TEL: 212-327-9217 / www.asiasociety.org/new-york _____________________________________________ October 9 & 16 Salon Series #56 and Salon Series #57 Sachiyo Ito & Company

The Salon Series is an ongoing program of performances, informative and educational lectures and lecture-demonstrations aimed at those who are interested in deepening their knowledge of the performing arts of Japan. The 56th and 57th installments of the series will feature the aesthetics and concept of the Flower as a metaphor for Japanese performing arts and culture. No.56, “Ikebana and Noble Flowers of Japan”, features a demonstration of traditional flower arrangement and presentation of classical dances, Shikunshi, Aki no Irokusa, and Shiki no Hana. No.57, “Flower Petals Fall, Not the Flower”, is a collaboration inspired by contemporary flower arrangement by Katsuya Nishimori with live music and dance performances. A ticket for each program costs $15 ($10 for senior/students), and a combined ticket for two programs is $25 ($15 for senior/students). Location: Tenri Cultural Institute 43A W. 13th St., (bet. 5th & 6th Aves.), New York, NY 10010 Info: sachiyoito@verizon.net / TEL: 212-627-0265 _____________________________________________

Location: 145 W. 57th St., (bet. 6th & 7th Aves.), New York, NY 10019 TEL: 212-581-2223 / www.jfny.org _____________________________________________

At the Friends Academy of Japanese Children’s Society, where young children through high school aged kids can receive Japanese language instruction, there will be a calligraphy workshop. Participants will have a chance to make a T-shirt with your own calligraphy. Anyone interested in Japanese culture, from elementary school age kids to adults, is warmly invited to join. Reservations are required in advance via telephone or email. Location: 310 W. 103rd St. (bet. West End Ave. & Riverside Dr.), New York, NY 10025 TEL: 212-935-8535 / www.japaneseschool.org _____________________________________________ October 13 Okara: Japanese Superfood from Soybeans The Japan Foundation of New York and The Nippon Club

Okara is a by-product of soybeans when they are turned into soymilk or tofu, which is high in fiber and protein and

REBIRTH 2017: Lingerie Runway Show Bradelis New York During Fashion Week on Sept. 10, Bradelis New York hosted a runway show at the Hammerstein Ballroom. With the theme of REBIRTH 2017, this show introduced selected items from Bradelis’ new fall/winter and upcoming spring 2017 collections along with the debut of their new brand, Gold Label. Bradelis’ existing collection already specialized in sculpting, but the new Gold Label luxury line offers items that take the U.S. market into account. Its designs feature high-quality lace, Japanese made bralettes with scrupulously detailed sewing, all lace panties and slips that further

Event

October 1 Free Sake Tasting Rabbit House

The restaurant Rabbit House, which offers creative Japanese tapas, is commemorating Sake Day on Oct. 1 with a free sake tasting. Here you can enjoy sake selected by Ms. Yoshiko Sakuma, the restaurant’s owner and a sake sommelier, for free. There will be several 1-hour long evening sessions. To gain entrance you have to show that you are following Rabbit House on either Facebook or Instagram. Location: 76 Forsyth St., (bet. Hester & Grand Sts.) New York, NY 10002 TEL: 212-343-4200 / www.rabbithouse.nyc _____________________________________________

Photo by Ken Alcazar

enhance women’s beauty in a sophisticated way. President Akiyo Hirakubo was on hand to make her runway debut, and the approximately 1800 guests were captivated by the show. Bradelis has three brick and mortar New York locations (two in Manhattan, one in Flushing), and products can also be purchased via the online shop.

www.bradelisnewyork.com

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com

October 16 Inaniwa Udon at Lucky Chopsticks TEISUI

Yakitori kaiseki restaurant in NoMad, TEISUI, will be appearing at the Lucky Chopsticks Asian Night Market event hosted by the New York City Wine & Food Festival (NYCWFF). They will be serving the

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ENTERTAINMENT / EVENT / LEISURE specialty Inaniwa Udon from the southern part of Akita Prefecture, which will feature the Akita delicacy, tonburi (glossy, greenish black seeds whose appearance resemble caviar). Location: 246 5th Ave., (at 28th St.), New York, NY 10001 TEL: 917-388-3596 / www.teisui.nyc _____________________________________________ October 16 &17 Japanese Fall Fest with Ramen Contest/JAPAN Fes JAPAN BLOCK FAIR

The JAPAN BLOCK FAIR, spanning two blocks on Broadway between 92nd and 94th Street will feature about 55 Japan related stalls. A street ramen contest will be held on Oct. 16, with booths offering 15 types of ramen. The crowd’s pick will be revealed after attendees vote for their favorite ramen, and a lottery will select one lucky winner from the entrants to receive a free air ticket to Japan. On Oct. 17, JAPAN Fes, held in Midtown, is a festive food event, allowing attendees to enjoy Japan from morning until night! Locations: Oct. 16: On Broadway bet. 92nd & 94th Sts., New York, NY 10025 Oct. 17: 4 W. 43rd St., (bet. 5th & 6th Aves.), New York, NY 10036 _____________________________________________ October 20 “Kannoko” Shochu Night Uminoie

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Shochu Bar in the East Village, Uminoie, will hold a Kannoko Shochu Night starting at 7 pm. During this two-hour event, you can enjoy the barley shochu, Kannoko in three different ways, such as Kannoko with lemon or cucumber. The cost is $35 per person (without tip) for all-youcan-drink. There is also a food pairing with 3-4 dishes. Reservations are required as there is a 25-person limit.

Location: 86 E. 3rd St., (bet. 1st & 2nd Aves.), New York, NY 10003 TEL: 646-654-1122 _____________________________________________

Happenings

11th Anniversary Mini Treatment Special Tomoko Shima Hair Salon

Tomoko Shima Hair Salon is celebrating its 11th anniversary by giving a free mini treatment to customers who book a haircut, color or perm. When booking online,

choose service “Anniversary Treatment”. If you make an appointment by phone, mention “Chopsticks NY magazine”. This offer is valid in both uptown and downtown locations until Oct. 31. Locations: 235 W. 14th St., (bet. 7th & 8th Aves.), New York, NY 10011 TEL: 646-438-9277 171 E. 92nd St., (bet. Lexington & 3rd Aves.), New York, NY 10128 TEL: 212-722-8828 www.tomokoshima.com _____________________________________________ Grand Opening Special: 1 Pork Bun Per Entrée Special Drunken Dumpling

Drunken Dumpling just had their grand opening in the East Village on Sept. 14. With quality over quantity in mind, Drunken Dumpling has partnered with local farms to serve you the highest quality dumplings in the area. This October, Drunken Dumpling is offering 1 pork bun for every entrée ordered when you mention Chopsticks NY. The offer is valid until Oct. 31. Location: 137 1st Ave., (bet. St. Mark’s Pl. & E. 9th St.) New York, NY 10003 / TEL: 212-982-8882 _____________________________________________ Kids Special Dental Package Waterside Dental Care

Dr. Furuyama and Dr. Lee have over 50 years of caring for patients together. They have always prioritized providing personalized dental care for their patients. From Oct. 1-31, patients who mention Chopsticks NY when booking an appointment for their children can receive kid’s special dental package deal for $125 (Reg. $410). The dental package includes teeth cleaning, x-ray, fluoride, and exam. This special is only for children between the ages of 2-15 years. Location: 10 Waterside Plz., (at 25th St.), New York, NY 10010 TEL: 212-683-6260 / www.laserdentistnewyork.com _____________________________________________ Hair Braid Styling Arrangement Special Hair by Miyu

Miyu Asakawa is a hair stylist with over 25 years of expe-

rience. With her proficiency in haircut and hair coloring, she has worked with private clients, celebrities and fashion shows. This October, clients who receive a haircut, color, and/or treatment, can receive a braid hairstyle arrangement (Reg. $60) for free. Mention Chopsticks NY when making an appointment. Location: Ruby 6 204 E. 6th St., (bet. 2nd Ave. & Cooper Sq.), New York, NY 10003 TEL: 917-405-6639 / @hair_by_Miyu _____________________________________________ Event Space Rental 20% off Hanamizuki Café

Chelsea based Hanamizuki Café, which serves Japanese onigiri, tea and sake, has begun renting out its space for events. Owner Jumi Fujiwara saw sharing as an efficient way to do business in Manhattan. Famous Japanese creative director Satoshi Kawamoto was involved with the design of all three rooms. In commemoration of the launching of this service, through the end of this year Hanamizuki will be offering 20% off the cost of space rental (Rental fee: $50 for Basement, $75 for 2nd Fl., and $100 for Café space) to readers who say they saw this ad in Chopsticks NY. Location: 143 W. 29th St., (bet. 6th & 7th Aves.), New York, NY 10001 TEL: 212-695-5533 / www.hanamizukiny.com _____________________________________________ $99 Micro Dermabrasion & Vitamin C Treatment Spa Karen NY

Spa Karen NY will be offering its Micro Dermabrasion & Vitamin C Treatment for $99 (normally $185) through the end of October. Micro Dermabrasian tightens your skin to get rid of wrinkles and blemishes, and the Vitamin C treatment repairs skin that has received damaging UV rays over the summer. At Spa Karen NY all Japanese aestheticians provide service in private rooms, examining every client’s skin condition thoroughly and offering the best treatment options. Reservations required. Location: 15 W. 44th St., (bet. 5th & 6th Aves.), 10th Fl. New York, NY 10036 TEL: 212-729-3521 / www.spakarenny.com _____________________________________________

CHOPSTICKS NY | Vol. 114 | Oct 2016 | www.chopsticksny.com