IBUKI Magazine Vol. 12 July & August 2011 by Ibuki Media

Japanese Inspired Food and Lifestyle Magazine

いぶき

息吹

Izakaya Food

RECIPE 7 Izakaya Recipes FASHION Tokyo Street Snaps TRAVEL Okinawa

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July & August 2011 Vol.www.ibukimagazine.com 12 Seattle/Bellevue/Portland1

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CONTENTS

FEATURE Izakaya Food

Izakaya restaurants serve comfort food from every region of Japan. Learn more about Japan’s equivalent of the American corner bar--with delicious food!

EAT & DRINK 12

Recipes — Izakaya Appetizers

12 13 14 14 15 15

Restaurant Directory

Sake

Nimono: Niku Jyaga & Kinpira Gobo Karaage & Ponzu Coleslaw Stuffed Shiitake Mushrooms Broiled Saba with Green Onion Sauce Yakiniku with Oroshi Ponzu Sauce Chilled Tofu with Spicy Ground Pork

The izakaya as a home away from home.

LIFESTYLE 18 19

Store & School Directory i fart rainbow

Travel Okinawa’s islands are a paradise waiting to be explored.

25 26

Tokyo Street Snaps

28 30

Newly Opened Events

Street fashion snaps from Shibuya

Lifestyle

Fashion Merging Opposites: H77 Fashion Your Summer Pedicure Music Play For Japan: The Album Book Izakaya--Pub Food

IBUKI Magazine Vol. 12 July & August 2011 Publisher Misa Murohashi English Cartier Editor-in-Chief Bruce Rutledge Editor and Translator Yuko Enomoto Editor Jessica Sattell Photographer CC Yaguchi Designer Maria Brown

Contributing Writers & Artists Enfu (Ken Taya) Steven M. Corless Angela Cabotaje Josh Powell Caterina Benincasa

Comments and general inquiries info@ibukimagazine.com Advertising Info advertise@ibukimagazine.com

Special Thanks Chin Music Press

Published by Axia Media Group, Inc. Bellevue, WA 98005

Cover Photo by CC Yaguchi (Kushi Katsu at Miyabi Sushi)

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s e l y t S f o i r r u o p t o P A : g n i k o o C a y a k a Iz dge By Bruce Rutle aguchi Photos by CC Y

he Japanese izakaya has an all-embracing attitude when it comes to cuisine. “Anything goes,” says Yoshinao Matsumoto, owner and chef at Setsuna Japanese Restaurant and Bar on Seattle’s north side. “It’s a global approach with lots of different choices.” In Japan, an izakaya menu rarely features sushi, which is considered more upscale, and often includes non-Japanese fare such as kimchi and pizza. The atmosphere is akin to a house party with really good food. Today’s izakayas are getting more down-home than ever, partly because of the sputtering global economy. One popular izakaya that opened last year in Tokyo’s Nakano neighborhood is called Seihin (“purely poor”). It was designed to look like an urban campground complete with a kitchen where guests cook their own food. The prices are comparable to supermarket prices and beers sell for 199 yen, or about $2.30, so even those strapped for cash can have a night on the town. That’s the nature of izakayas: they’re about having fun and good food at an affordable price. Food at an izakaya is served on small plates, and the atmosphere is more laid back than at a sushi bar. At an izakaya, it’s okay to be loud, hoist an oversized mug of beer and order plate after plate of food. In fact, it’s encouraged.

Yuki Tanaka, president and CEO of Safari Group, runs a string of successful izakayas in Japan. When he turned to the US to expand his business, he chose Seattle because of its nascent foodie culture and its relatively high standard of living. There is more room for a restaurant to grow than in New York or Los Angeles, he says, and more hunger for new types of dining. Three years ago, Safari Group opened Issian in the Wallingford neighborhood. “There is a saying in Japan that food is culture,” Tanaka says. “You begin to understand a culture by tasting its cuisine.” After building his business in Kansai and spending years behind a desk, Tanaka decided to refresh himself by working in the kitchen of an izakaya on Okinawa that served Osaka food to the locals. “I wanted to work in a restaurant again and rub shoulders with the staff and the customers,” he said. Now he’s out to make Issian as authentic an izakaya as possible, he says. Tanaka makes sure that each of his izakayas has a reputation for being the best at at least one dish or style of cooking. One chain specializes in grilled beef tongue, another in Kansai-style cuisine, and another (including Seattle’s Issian) features a stone grill. Izakaya culture in Japan sprang from sake shops that wanted to give their customers a place to sit and eat something. As the stores developed and added items to their menus, they would feature local specialties, known as kyodo ryori, a practice that today’s izakayas

Osaka-style kushi-katsu at Miyabi Sushi near Southcenter Mall

Yakitori at Issian Japanese Stone Grill in Wallingford

4 息吹 ibuki july / august 2011

息吹 IBUKI_FEATURE ARTICLE_lzakaya Cooking: A Potpourri of Styles

continue and something that should be near and dear to Seattle’s locavore heart. In the Pacific Northwest, our growing number of izakayas offer a potpourri of regional dishes made with different cooking styles. If you want a quick tour of Japan via Seattle izakayas, try the stone grill dishes of Issian, which originated off the coast of Fukuoka on Tsushima Island; the Osaka-style deep-fried kushi katsu skewers at Miyabi Sushi; the Kansai-inspired ikayaki (grilled squid) of Maekawa or the simple Tokyo-style soy-sauce ramen of Setsuna (great for after you’ve finished drinking). Tanaka explains that different regions in Japan became famous for different dishes or cooking styles. Robatayaki, where raw food is laid out in front of the customer, grilled right in front of him or her, then served on a long wooden plank to keep the chef and diner out of the fire, first flourished in Hokkaido. Sendai is known for its delicious grilled beef tongue, known as gyutan. And Kyoto’s vegetables, called kyo-yasai are famous throughout Japan. Just about every region in Japan has a specialty, and the best place to find that specialty is at your local izakaya. On the following pages, we describe the basic cooking styles used in an izakaya kitchen, offer a few recipes for you to try at home and show you what sort of delicious dishes are being served at Seattle’s izakaya.

Grilled hokke (atka mackerel) at Issian

Karage at Setsuna Japanese Restaurant and Bar in Northgate

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息吹 IBUKI_FEATURE ARTICLE_lzakaya Cooking: A Potpourri of Styles

Kushibar in Belltown sports an izakaya counter where you can watch the chefs grill your skewers.

Yakimono

iyaki

Photo © Umami Kushi

sh き Ku

串焼

Photo © Umami Kushi

Umami Kushi grills up authentic yakimono dishes at Seattle area events. Chef Fields imports his charcoal and creates his own seasoning to bring out the taste of the chicken, vegetables and other grilled meats. The grill doesn’t smoke and the infrared heat cooks the meat just right. It’s a tasty twist on the typical summer barbecue.

Photo © Umami Kushi

ctopu

焼

蛸丸

O Baby

ef ン Be

Tong

Issian Chef Sugimoto stone grills his filets so that the beef retains its natural juices. The special Issian sauce lightly poured on top is a “creamy ponzu” mix, Sugimoto says.

牛タ

The baby octopus on skewers is a hit with Issian regulars in part because of its exotic look. Bite into it, and the textury but tender tako will win you over.

6 息吹 ibuki july / august 2011

Yakimono is the term the Japanese use for grilled dishes. A traditional Japanese grill will use binchotan, Japanese charcoal made from oak trees and with no chemical additives. There’s no smoke with this kind of charcoal. It gives off an infrared glow that is excellent for roasting. Chicken is one of the most common grilled items, but as Harold Fields of Umami Kushi catering service says, “If you can get it on a skewer, you can grill it.” Fields imports his charcoal from Japan to give his grilled items that authentically Japanese taste. Fields learned the art of grilling at the well-known Tokyo izakaya Gonpachi, working from 7am to 7pm six days a week. Today, he caters events in Seattle and serves up skewers of grilled chicken and other meats and vegetables just like in Japan. “It’s all about the quality of the bird,” he says. “I sometimes buy free-range chickens at the Columbia City Farmer’s Market … I make my own seasoning salt, too, using Japanese sansho pepper, fresh sea salt and lemon kosho (pepper), which is similar to the yuzu kosho in Japan.” Another type of grilling – stone grilling – has been used in Japan for centuries by fishermen who would cook their catch on stones that retained the sun’s heat. Issian in Wallingford features both a standard grill and the stone grill. Fish and steaks roasted on the stone grill retain their flavor and juices; skewered items roasted over coals take on a smoky flavor, explains Head Chef Yuta Sugimoto. In Belltown, Kushi Bar serves up skewers in its simple picnic-bench front porch or in the more stylish dining and bar area. The taste is simple and authentic, like the street food you find in Japan. The Japanese practice thrift in their diet, which means just about every part of an animal is used. Grilled chicken hearts, cartilage, thigh and breast meat, liver and skin all end up on skewers, flavored with salt or sauce. Pork, beef and vegetables are also popular to grill. And don’t miss Issian’s baby octopus on a skewer. As Fields says, eating on skewers probably predates eating on plates, giving yakimono an “ancient, rustic” quality.

gnon

et Mi

牛

石焼

ki Fil Ishiya

Chef Matsumoto of Setsuna serves up chicken and fish fried to a golden brown. The fish fry comes with a tartar sauce; the crunchy exterior gives way to the soft white fish inside.

raage

Ka 唐揚

The classic chicken karaage of Setsuna is an izakaya staple in Japan. It is crunchy on the outside, juicy on the middle and goes well with a healthy spritz of lemon. And it’s not nearly as greasy as Western fried chicken.

embe

ri S いTo

んべ

鳥せ

Maekawa’s tori sembei is chicken pounded down to make it tender, then battered, covered in cornflakes and fried until golden. It comes with a mixture of soy sauce, mayonnaise and spices to add a little zest.

Food prepared by: Setsuna Japanese Restaurant and Bar (206) 417-3175 | 11204 Roosevelt Way NE, Seattle Umami Kushi Catering (206) 265-1923 | http://www.umamikushi.com Kushibar (206) 448-2488 | 2319 2nd Ave, Seattle Issian Japanese Stone Grill (206) 632-7010 | 1618 N 45th St, Seattle Maekawa Bar (206) 622-0634 | 601 S King St # 206,Seattle New Zen Japanese Restaurant (425) 254-1599 | 10720 SE Carr Rd, Renton Miyabi Restaurant (206) 575-6815 | 16820 Southcenter Parkway, Tukwila Kiku Sushi (425 644-2358 | 13112 NE 20th St, Ste 200, Bellevue Rock Box Karaoke and Bar (206) 302-7625 | 1603 Nagle Place, Seattle

h Fry

Fis フライ

白身

Agemono Agemono refers to deep-fried dishes in Japan. It’s a general term applied to all sorts of deep-fried dishes, from Setsuna’s crisp fish fry to Maekawa’s tori sembei (breaded chicken cooked to a golden brown) to the kushi katsu (deep-fried items on skewers) found at Miyabi Sushi and Setsuna. Chicken and pork are the most commonly featured meats, but all sorts of vegetables can be used, including green onions, shiitake mushrooms and asparagus. An agemono nabe is a Japanese pot that looks like a Chinese wok and is especially good for cooking deep-fried items. They are typically made out of cast iron and can handle very high temperatures. Pour in vegetable oil and heat to about 350 F to cook. Agedashidofu, or deep-fried tofu steeped in a fish-stock broth, is another popular dish. The tofu is lightly dusted with cornstarch, cooked until golden brown, then served in a broth of dashi, soy sauce and mirin. Other popular agemono dishes found at a local izakaya include karage (bite-sized pieces of chicken, fish or beef ), croquettes filled with mashed potatoes or ground beef and vegetables, and tonkatsu (breaded pork cutlet). Tempura is also a type of agemono.

Check the Board ! Want to know what’s fresh, what the chef recommends, and what specials are not on the menu? An izakaya, like a French bistro, will have the specials written on a chalkboard that is prominently displayed. The menu on the board is a good indication of what the chef hopes you order. If you trust the taste of the chef, then that menu is your best bet. And if you’re unsure what something is, ask. If the wait staff can’t help you, use your smart phone to figure out what it all means. Hidden treasures abound on the board.

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息吹 IBUKI_FEATURE ARTICLE_lzakaya Cooking: A Potpourri of Styles

kuni

Ka 角煮

Nimono Nimono refers to simmered dishes and slow-cooking stews. Typically, the dishes are simmered in a mixture of soy sauce, sake and mirin. Sugar and vinegar are also commonly used. One of the most popular styles of nimono cooking is nitsuke, where fish is simmered briefly in a broth. Other forms of nimono are more akin to country stews, like beeftongue stew, motsuni (stewed small pig intestines served with burdock, carrots, mushrooms and other vegetables at Miyabi Sushi) and kakuni (a Nagasaki specialty on the menu at Maekawa where braised pork is simmered for four hours until it practically melts in your mouth). Many of these dishes are thick with vegetables, making for a hearty, healthy meal. But if beef tongue or pig innards are not your thing, there are plenty of semi-vegetarian options too. Many nimono dishes feature kabocha pumpkin, tofu, daikon radishes, lotus root and shiitake mushrooms, and you’ll find nimono vegetables in a lot of bento box lunches. But remember that the vegetables are typically simmered in dashi fish stock, making the finished product more pescatarian than vegetarian. Heavy covered pots are used to prepare most nimono dishes. The broth is called nijiru.

Maekawa in the International District slow-cooks its kakuni dish of pork and vegetables for four hours before serving. It’s the sort of dish that warms you all over. The dollop of togarashi mustard adds an extra kick. The broth infuses everything in the stew with a depth of flavor.

ni Sh

Chinmi

トU ショッ

海胆

Chinmi is a Japanese term used to describe a delicacy that is only known in one locality or is no longer in vogue. These are the rare or overlooked dishes. In Seattle, an example of chinmi would be the tasty, tender sea snails at Issian that you coax out of the shells with a toothpick or the unusual and popular uni shot at Miyabi Sushi, which Ibuki’s photographer CC Yaguchi had the chance to sample: “The creaminess of the (quail) egg and the uni (sea urchin) blends in a citrusy ponzu, and then you get a little zip from the wasabi.” Yum. In Japan, a typical chinmi dish would be shiokara, or salted squid fermented in its own guts. Another would be ankimo, a dish made with monkfish liver. The liver is rubbed with salt, soaked in sake, de-veined and served in a ponzu sauce. Think of it as Japanese foie gras. In fact, the Japanese consider foie gras one of the world’s three great chinmi. The other two are caviar and truffles. In Japan, the Big Three would be uni, karasumi (salted and dried mullet roe) and konowata, a type of shiokara made from the sea cucumber. 8 息吹 ibuki july / august 2011

nails

ながら

aS み Se

込み

モツ煮

u Mots

Nikom

You’ve never tasted pig intestines like the ones served at Miyabi Sushi. Simmered in a dashi broth, the intestines are tender and delectable, as are the accompanying vegetables.

UMAMI KUSHI - Yakitori Catering Catering service for private parties, special occasions, and festivals ご自宅でのパーティーやイベント会場へケータリングします！

手羽先レバーねぎまつくねエリンギトウモロコシししとう焼きおにぎり他多種対応！

“it’s in the fire”

King Salmon Kobe Beef Prime Rib Clam Oyster Asparagus Tsukune Negima and MORE!!

www.Umamikushi.com | tel (206) 265-1923 | Chef Harold Fields The niku tofu dish at the recently relocated Kiku Sushi comes in a large sukiyaki-style pot.

iku 腐N

Tofu

肉豆

Nimono dishes often use fish. Local halibut kama is simmered slowly at New Zen Japanese Restaurant.

煮魚

itty

K Hello

ut Halib

Kama

425.556.9600 open MonDAY-SatURDAY for lunch & dinner!

13112 NE 20th St, Suite #200 Bellevue, 98005

Marti

my Crea

onad

Lem idori

Cocktail Time

ngria

Sa Sake

At an izakaya, all drinks are created equal. Whether you like a cold beer, a cocktail or a shochu, it’s typically on the menu. The original izakaya were sake shops, but today, you’re apt to find beer, whiskey and original cocktails alongside the sake and shochu. At Setsuna, Chie Minobe concocts exotic drinks like the Momo Cocktail (shochu or vodka, white peach and lemon juice), Midori Lemonade and Kyoho Rum Raisin, which includes two types of rum and kyoho grape syrup. At Rockbox, the popular karaoke spot in Capitol Hill, original drinks are a multicultural mix. Try the Hello Kitty Creamy Martini (shochu, Malibu coconut rum, coconut puree, pineapple juice and cream) or the Sake Sangria, which brings the best of Spain and Japan together in a glass. Bring a designated driver!

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息吹 IBUKI_FEATURE ARTICLE_lzakaya Cooking: A Potpourri of Styles

Osaka Cuisine Osaka is known as Japan’s culinary capital, although you might get some debate from Tokyo and Kyoto denizens. Street food abounds in Japan’s second city, whether it’s skewers of kushi-katsu, okonomiyaki (think Japanese pizza) or takoyaki (deep-fried octopus topped with bonito shavings and sauce — a staple of Japanese festivals). Few cities love their food as much as Osaka does. They even have a word for it: kuidoraku, or “pleasure of eating.” In Seattle, Osaka dishes can be found at many Japanese restaurants. Try the ikayaki (grilled squid in an omelet) at Maekawa, the kushi-katsu at Setsuna and Miyabi, takoyaki at Maekawa and Kushibar, or the okonomiyaki at Mashiko and Boom Noodle. Or ask your server for a good recommendation. If he or she is from Osaka, you’re bound to get plenty because Osakans not only love to eat, they love to talk about food too.

きイカ焼

i koyak

き Ta

タコ焼

Takoyaki is a festival favorite in Japan. The lightly battered octopus is deep-fried and sprinkled with fish savings and sauce. Try it at Maekawa, which also serves up the Kansai favorite, ikayaki, a plate of squid and eggs sprinkled with aonori seaweed and mayonnaise. The dish comes to your table looking like nothing more than an omelet, but cut out a piece and flip it over and the succulent squid tentacles are exposed.

Come Experience Japanese street food

Ikaya

kushibar www.kushibar.com

2319 2nd Ave, Seattle, WA 98121 | (206) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am 10 息吹 ibuki july / august 2011

i Kat

ush つ K 串か

Ramen for Shime At the end of a night of drinking and carousing, the Asians often turn to a bowl of noodles to rehydrate themselves and sate their hunger before bed. This practice is called shime. Typically, these bowls of noodles are very simple and don’t have a lot of ingredients accompanying the ramen as they would if consumed for lunch or dinner. The best example of a simple bowl of ramen made to help cure that coming hangover comes from Setsuna, where the ramen noodles and fish and chicken broth soup restore vital fluids without leaving you too full. Chef Matsumoto says that other late-night favorites in Japan include rice balls and ochazuke, a bowl of rice and some other ingredient such as flakes of salmon swimming in green tea. The perfect treat before bed.

Test Your Yakitori IQ! hatsu

ハツ

1. chicken tail

rebā

レバー

2. chicken meatballs

sunagimo 砂肝

3. chicken heart

tsukune

4. chicken cartilage

つくね

(tori)kawa (とり)かわ

5. liver

tebasaki

手羽先

6. chicken gizzard

bonjiri

ぼんじり

7. chicken small intestines

shiro

シロ

8. chicken skin, grilled until crispy

nankotsu なんこつ

9. chicken wing

Answer 1. 2. 3. 4. 5. 6. 7. 8. 9.

chicken chicken chicken chicken liver chicken chicken chicken chicken

tail meatballs heart cartilage

gizzard small intestines skin, grilled until crispy wing

bonjiri tsukune hatsu nankotsu rebā sunagimo shiro (tori)kawa tebasaki

Hours: Sun,Tue-Thu 5pm-12am Fri & Sat 5pm-2am Mon Closed Happy Hour: 5p-6p & 9p-11p

“NO SUSHI, SO WHAT!”

“WE ARE IZAKAYA!”

11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com

The leading source for Asian books including bento recipes and cookbooks!!

Seattle 525 S Weller St, Seattle (206) 587-2477 Portland 10500 SW Beaverton Hillsdale, Beaverton (503) 641-6240 Inside Uwajimaya

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息吹 IBUKI_FEATURE ARTICLE_lzakaya Cooking: A Potpourri of Styles

Izakaya Recipes Niku Jyaga Ingredients (4 servings) 1/2 lb sirloin steak 3 potatoes 3 carrots 1 onion 1 pack shirataki (devil’s tongue yam jelly) noodles

Directions

1. Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces. 2. Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings. 3. Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying. 4. Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone. Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor. 5. Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.

Kinpira Gobo Ingredients (2 servings) 1 gobo (burdock root) 2 carrots 3 tbs dashi (or water) 1 tbs sugar

1 1/2 cup dashi (or water) 1/4 cup sake 4 tbs sugar 2 tbs mirin (or 2 tbs sake and 2 tsp sugar) 5 tbs soy sauce 1 tbs vegetable oil 1 green onion, chopped

1 tbs sake 1 tbs soy sauce 2 tbs mirin (or 2 tbs sake and 2 tsp sugar) 1 tbs vegetable oil

Directions 1. Peel gobo and carrot and cut into short, thin strips. Soak the gobo strips in water for 5 minutes and drain well. 2. Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes. Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.

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699 - 120th Avenue NE Bellevue, WA 98005

www.uwajimaya.com seattle 206.624.6248 | bellevue 425.747.9012 | renton 425.277.1635 | beaverton 503.643.4512 12 息吹 ibuki july / august 2011

Chicken karaage is a popular fried chicken dish and a standard appetizer at izakayas. Kikkoman’s KARA•ÁGE Coating Mix has a mouthwatering soy-ginger flavor, giving you moist, tender chicken nuggets with a delicately crunchy, flavorful exterior.

Chicken Karaage & Ponzu Coleslaw Ingredients (4 servings) Karaage 1 pack Kikkoman KARA•ÁGE Coating Mix 1 1/4 lb boneless chicken thighs or breasts 1 cup vegetable oil Ponzu Coleslaw 3 tbs Kikkoman Ponzu Sauce 1 tbs Kikkoman Soy Sauce 3 tbs mayonnaise 1/2 cabbage, finely sliced 2 carrots, thinly sliced 1/2 cup canned corn

Directions Karaage



Check out more recipes online

www.ibukimagazine.com

1. Cut chicken into 11/2 inch square pieces. 2. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds. 3. Pour 1 package of Kikkoman KARA•ÁGE Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly. 4. Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way. Ponzu Coleslaw 1. Mix ponzu sauce, soy sauce and mayonnaise to make dressing. 2. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.

NEW

KARA-ÁGE Coating Mix

dded

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seasoning your life

Crunchy and Juicy Seasoned with soy sauce and ginger

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Just moisten, toss and fry

Versatile

Great on chicken, seafood and tofu

3 lb Foodservice Pack is available!

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息吹 IBUKI_FEATURE ARTICLE_lzakaya Cooking: A Potpourri of Styles

Izakaya Recipes Stuffed Shiitake Mushrooms Ingredients (4 servings) 12 shiitake mushrooms, cleaned and stems removed 1/2 lb ground chicken 3 green onions, chopped 3 garlic cloves, mashed

Directions

Broiled Saba with Green Onion Sauce Ingredients (2 servings) 1 saba mackerel (2 fillets) 1 tsp salt 3 green onions, chopped 1 tbs ground flesh ginger

3 tbs rice vinegar 1 tbs sesame oil 1 tbs sugar

Directions 1. Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce. 2. Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt. 3. Broil saba until cooked through, about 5 minutes per side. 4. Serve saba on a plate (or on sliced cabbage) and cover with the sauce.

14 息吹 ibuki july / august 2011

1 tsp fresh ginger juice 1 tsp sesame oil 1/4 tsp salt 1/4 tsp pepper 1/4 cup ponzu sauce starch

1. Preheat oven to 400F. 2. Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well. 3. Sprinkle starch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture. 4. Grease a baking sheet with olive oil and place mushrooms stem side up. 5. Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top. 6. Serve with ponzu sauce.

Vinegar for refreshing, savory flavor Try something new with your oven or grill this summer. These dishes make exotic additions to your BBQ party menu. They go great with beer, wine, sake or pretty much any libation!

Yakiniku with Oroshi Ponzu Sauce Ingredients (4 servings) 2 tbs Mizkan™ AJIPON (Aji Ponzu) 1/3 lb beef steak, thinly sliced 1 cup grated daikon radish (oroshi daikon) 1 green onion, chopped 1 tbs sake 2 garlic cloves, mashed 1 tbs soy sauce 1/4 tsp salt 1 tsp fresh ginger juice 1/2 tbs sesame oil

Directions

Chilled Tofu with Spicy Ground Pork Ingredients (4 servings) 2 1/2 tbs Mizkan™ Rice Vinegar 3 tbs soy sauce 2 green onions, chopped 1 1/2 tsp sugar 1 tbs sesame oil 1 pack soft fresh tofu 1/3 lb ground pork

1. Marinate beef in sake, soy sauce, ginger juice, salt, sesame oil and mashed garlic for 5 minutes. 2. Grease and heat a saucepan. Add the marinated meat in the pan and stir fry for 2 minutes. 3. Serve the meat on a plate. Top with grated daikon, Mizkan™ AJIPON and green onions.

1 tbs vegetable oil 1/4 English cucumber, finely sliced 1 tsp doubanjiang (Chinese spicy miso) 2 garlic cloves, mashed 2 tbs soy sauce

Directions 1. Mix Mizkan™ Rice Vinegar, soy sauce, chopped green onions, sugar and sesame oil to make dressing. 2. In a saucepan, add vegetable oil, garlic and doubanjiang and heat for one minute. Add ground meat and soy sauce. Stir-fry for 3 minutes or until meat is cooked. 3. Cut tofu into bite-sized pieces and serve on a plate. Cover with the cooked meat and the dressing. Serve with sliced cucumber on side.

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Restaurant Index SEATTLE Greater Seattle Mashiko Japanese Restaurant (206) 935-4339 4725 California Ave SW, Seattle Check out sushiwhore. com You’ll like it.

Kushibar

(206) 448-2488 2319 2nd Ave, Seattle www.kushibar.com

Shiro’s Sushi Restaurant (206) 443-9844 2401 2nd Ave, Seattle www.shiros.com

Setsuna Japanese Restaurant (206) 417-3175 11204 Roosevelt Way NE, Seattle www.setsunarestaurant.com

Issian

(206) 632-7010 1618 N 45th St, Seattle www.issian-seattle.com

Maekawa Bar

(206) 622-0634 601 S King St # 206,Seattle

Fort St. George

(206) 382-0662 601 S King St # 202, Seattle

I Love Sushi — Lake Union 206-625-9604 1001 Fairview Ave N, Seattle

Marinepolis Sushi Land — Queen Anne

(206) 267-7621 803 5th Ave N, Seattle Samurai Noodle — U-District (206) 547-1774 4138 University Way NE, Seattle

16 息吹 ibuki july / august 2011

Aoki Japanese Grill & Sushi Bar (206) 324-3633 621 Broadway E, Seattle Aloha Ramen (206) 838-3837 8102 Greenwood Ave N,Seattle Blue C Sushi University Village (206) 525-4601 4601 26th Ave NE, Seattle Blue C Sushi Fremont (206) 633-3411 3411 Fremont Ave N, Seattle Blue C Sushi 7th Avenue (206) 467-4022 1510 7th Ave, Seattle Boom Noodle — Capitol Hill (206) 701-9130 1121 E Pike St, Seattle Bush Garden Restaurant (206)682-6830 614 Maynard Avenue S., Seattle Chiso (206) 632-3430 3520 Fremont Ave. N, Seattle Fuji Sushi (206) 624-1201 520 S Main St, Seattle Genki Sushi — Queen Anne (206) 453-3881 500 Mercer St #C2, 2B, Seattle Genki Sushi — Capitol Hill ((206) 257-4418 1620 Broadway, Seattle Hana Restaurant (206) 328-1187 219 Broadway E, Seattle Hiroshi’s Restaurant (206) 726-4966 2501 Eastlake Ave E, Seattle Japonessa Sushi Cocina (206) 971-7979 1400 1st Ave, Seattle J Sushi (206) 287-9000 674 S Weller St, Seattle Kaname Izakaya Shochu Bar (206) 682-1828 610 S Jackson St, Seattle Kisaku (206) 545-9050 2101 N. 55th St. #100, Seattle

Kozue Japanese Restaurant (206) 547-2008 1608 N 45th St, Seattle Maneki (206) 622-2631 304 6th Ave S, Seattle Moshi Moshi Sushi (206) 971-7424 5324 Ballard Avenue, Seattle Nishino (206) 322-5800 3130 E Madison St#106,Seattle Nijo (206) 340-8880 89 Spring St, Seattle Ototo Sushi (206) 691-3838 7 Boston St, Seattle Red Fin Sushi Restaurant (206) 441-4340 612 Stewart St, Seattle Ricenroll — Madison Street (206) 262-0381 214 Madison St, Seattle Shiki Japanese Restaurant (206) 281-1352 4W Roy St, Seattle Shun Japanese Cuisine (206) 522-2200 5101 NE 25th Ave #11, Seattle Tsukushinbo (206) 467-4004 515 S Main St, Seattle Village Sushi (206) 985-6870 4741 12th Ave NE, Seattle Wabi-Sabi Sushi (206) 721-0212 4909 Rainier Ave S, Seattle Wann Japanese Izakaya (206) -441-5637 2020 2nd Ave, Seattle Wasabi Bistro (206) -441-6044 2311 Second Ave, Seattle

New Zen Japanese Restaurant (425) 254-1599 10720 SE Carr Rd, Japanese Family Restaurant www.newzensushi.com

Miyabi Restaurant

(206) 575-6815 16820 Southcenter Parkway, Tukwila www.miyabirestaurant.com Marinepolis Sushi Land — Southcenter (206) 816-3280 100 Andover Park West 160, Tukwila Bistro Satsuma (253) 858-5151 5315 Point Fosdick Dr NW #A, Gig Harbor Daimonji Sushi & Grill (425) 430-1610 5963 Corson Ave S, # 194, Seattle Genki Sushi — Renton (425) 277-1050 365 S. Grady Way # B & C, Renton

North End Cafe Soleil

(425) 493-1847 9999 Harbour Place # 105, Mukilteo www.cafe-soleil.net

Bluefin Sushi & Seafood Buffet (206) 367-0115 401 NE Northgate Way # 463, Seattle Blue C Sushi — Alderwood Mall (425) 329-3596 3000 184th St SW, Lynnwood Edina Sushi (425) 776-8068 19720 44th Ave W, Lynnwood Marinepolis Sushi Land — Lynnwood (425) 275-9022 18500 33rd Ave NW, Lynnwood Matsu Sushi (425) 771-3368 Blue C Sushi Westfield Southcenter 19505 44th Ave W #K, Lynnwood (206) 277-8744 468 Southcenter Mall, Tukwila Sakuma Japanese Restaurant (425) 347-3063 10924 Mukilteo Speedway # G, Mukilteo

South End

Taka Sushi (425) 778-1689 18904 Hwy 99 Suite A, Lynnwood Taka Sushi (425) 525-9999 301 NE 103 St, Seattle

Eastside Blue Ginger Korean Grill & Sushi (425) 746-1222 14045 NE 20th St, Bellevue Ginza Japanese Restaurant (425) 709-7072 103 102nd Ave SE, Bellevue Genki Sushi - Factoria Mall (425) 747-7330 B-4, 4055 Factoria Blvd SE, Bellevue

I Sushi (425) 313.7378 1802 12th Ave NW, # F, Issaquah Izakaya Sushi — At The Landing (425) 228-2800 829 N 10th St. Suite G, Renton Izumi Japanese Restaurant (425) 821-1959 12539 116th Ave N.E., Kirkland Kikuya Restaurant (425) 881-8771 8105 161st Ave NE, Redmond Sushi Maru (425) 453-0100 205 105th Ave, Bellevue Sushi Me (425) 644-9800 1299 156th Ave NE #145, Bellevue Sushi Mojo (425) 746-6656 1915 140th Ave NE, D1-B, Bellevue

Sushi-Ten (425) 643-6637 2217 140TH Ave NE, Bellevue Momoya Restaurant (425) 889-9020 12100 NE 85th St, Kirkland The Bento Box (425) 643-8646 15119 NE 24th St, Redmond Rikki Rikki Japanese Restaurant (425) 828-0707 442 Parkplace Center, Kirkland

PORTLAND

Dozo Cafe

(425) 644-8899 3720 Factoria Blvd SE, Bellevue Try authentic Ramen. No MSG.

Portland

Dozo Sushi & Dining 206 Main St., Kirkland (Opening summer 2011)

Kiku Sushi (425) 556-9600

13112 NE 20th St, Ste 200, Bellevue

I Love Sushi One Lake Bellevue (425) 455-9090 23 Lake Bellevue Dr, Bellevue

I Love Sushi Bellevue Main (425) 454-5706 11818 NE 8th St, Bellevue

Ricenroll — Bellevue Square (425) 455-4866 2039 Bellevue Square 2nd fl, Bellevue Ricenroll — Issaquah Highland (425) 369-8445 1052 Park Dr. Issaquah Ricenroll — Alertson on Mercer Island (206) 232 0244 2755 77th Ave. SE, Mercer Island Rolls & Rolls + Sushi (425) 454-4313 11011 NE 12th St, Bellevue Sushi Joa (206) 230-4120 2717 78th Ave SE, Mercer Island Tokyo Japanese Restaurant (425) 641-5691 3500 Factoria Blvd SE, Bellevue Marinepolis Sushi Land — Bellevue (425) 455-2793 138 107th Ave. NE, Bellevue Marinepolis Sushi Land — Redmond (425) 284-2587 8910 161st Ave NE, Redmond

Bamboo Sushi (503) 232-5255 310 SE 28th Ave, Portland Blue Fin Sushi (503) 274-7922 1988 SW Broadway, Portland Bush Garden (503) 226-7181 900 SW Morrison St, Portland Hiroshi Restaurant (503) 619-0559 926 NW 10th Ave, Portland Koji Osakaya — Downtown Portland (503) 294-1169 606 SW Broadway, Portland Koji Osakaya — Lloyd Place (503) 280-0992 1502 NE Weidler, Portland Marinepolis Sushi Land — Lloyd (503) 280-0300 1409 NE Weidler St, Portland Marinepolis Sushi Land — Pearl (503) 546-9933 138 NW 10th Ave, Portland Mika Sushi (503) 222-0699 1425 SW 2nd Avenue, Portland Yuki Sushi & Sake Bar (503) 525-8807 930 NW 23rd Ave, Portland

Beaverton

Hakatamon (503) 641-4613 10500 SW Bvtn-Hillsdale Hwy, Beaverton Izakaya Kaiten Sushi (503) 643-2578 14605 SW Millikan Way, Beaverton I Love Sushi (503) 644-5252 3655 SW Hall Blvd, Beaverton Marinepolis Sushi Land — Beaverton (503) 520-0257 4021 SW 117th Ave, Beaverton Sambi Japanese Restaurant (503) 296-0045 9230 SW Bvtn-Hillsdale Hwy, Beaverton

Hillsboro

Koji Osakaya — Hillsboro (503) 629-1815 2215 NW Allie Ave, Hillsboro Sushi & Maki (503) 648-4366 2401 NE Cornell Rd No. X, Hillsboro Yuki Sushi & Sake Bar (503) 430-5275 1335 NE Orenco Station Pkwy, Hillsboro

Vancouver WA

Marinepolis Sushi Land — Vancouver (360) 883-3881 1401 SE 164th Ave, Vancouver

I LOVE SUSHI Taste the Difference

23 Lake Bellevue Dr., Bellevue WA (425) 455-9090 | www.ilovesushi.com

FUJI BAKERY All-Natural Organic Japanese artisan bakery

Delicious

Bellevue 145th Store

Seattle International District

145th

5th

148th

6th

QFC

1502 145th Pl SE, Bellevue Tel: (425) 641-4050 M-F: 8am-6pm, Sat: 8am-4pm Sun & Holiday: Close

Poire (Pear Danish) $2.50

Brioche Cube

Sunflower cheese cake$4.00

S King St

SE 16th St. Bellevue Collage

Croissant Aux Amandes$3.50

chocolate franbois (raspberry) & caramel banane

Lake Hill Blvd

S Weller St Uwajimaya

Daiso

526 South King St, Seattle Tel: (206) 623-4050 M-F: 11am-6pm, Sat: 11am-6pm Sun & Holiday: Close

Salmon :$1.50 Japon (azuki): $2.50

Cake citron $6.00(S) $9.00(L)

www.ibukimagazine.com 17

Business Index Art & Furniture

Kobo

koboseattle.com Kobo at Higo (206) 381-3000 604 S Jackson St, Seattle Kobo Capitol Hill (206) 726-0704 814 E Roy, Seattle Shop & gallery featuring art, craft and design from Japan and the Northwest

Anime Raku

(425) 454-0112 |10627 NE 8th St, Bellevue www.anime-raku.com

Kinokuniya Book Store

Seattle Kinokuniya (206) 587-2477 | 525 S Weller St, Seattle Beaverton Kinokuniya (503) 641-6240 | 10500 SW Bvtn-Hillsdale Hwy, Beaverton

Tokyo Japanese Lifestyle

Bakery and Cafe

Southcenter Mall Store (206) 241-0219 | 633 Southcenter Mall, #1220, Seattle Northgate Mall Store (206) 363-3213 401 NE Northgate Way, #740, Seattle Tacoma Mall Store (253) 475-5380 | 4502 S Steele St, #616, Tacoma Capital Mall Store (360) 943-5790 625 Black Lake Blvd, # 334, Olympia

Setsuko Pastry

Pink Gorilla — University District (206) 547-5790 | 4341 University Ave NE, Seattle

The Wing Luke Museum

(206) 623-5124 | 719 South King Street, Seattle Ming’s Asian Gallery — Seattle (206) 748-7889 | 519 6th Ave S, Seattle Ming’s Asian Gallery — Bellevue (425) 462-4008 | 10217 Main St, Bellevue The Cullom Gallery 603 S Main St, Seattle | (206) 919-8278

www.setsukopastry.com (206) 816 0348 1618 N 45th St, Seattle A Healthy Alternative pastry with a Japanese spin

Fuji Bakery

www.fujibakeryinc.com Seattle Store (206) 623-4050 | 526 South King St, Seattle Bellevue Store (425) 641-4050 | 1502 145th PL SE, Bellevue

Grocery and General Store

Mutual Fish Company

www.mutualfish.com (206) 322-4368 | 2335 Rainier Ave S, Seattle

Uwajimaya

www.uwajimaya.com Seattle Uwajimaya (206) 624-6248 | 600 5th Avenue South, Seattle Bellevue Uwajimaya (425)747-9012 | 699 120th Ave NE, Bellevue Renton Uwajimaya UniCone Crepes (425) 277-1635 | 501 South Grady Way, Renton (206) 243-6236 | 2800 Southcenter Mall, Tukwila Beaverton Uwajimaya Hiroki Desserts (503)643-4512 | 10500 SW Beaverton-Hillsdale (206) 547-4128 | 2224 N 56th St, Seattle HWY, Beaverton Panama Hotel Tea & Coffee House (206) 515-4000 | 607 S Main St, Seattle Fumie’s Gold (425) 223-5893 | 10115 NE 1st St # CU2, Bellevue Kitanda Brazilian Bakery & Espresso (425) 641-4413 | 15230 NE 24th St, Redmond Zoka Coffee & Tea - Greenlake (206) 545-4277 | 2200 North 56th St, Seattle Zoka Coffee & Tea — University (206) 527-0990 | 2901 NE Blakeley St, Seattle Zoka Coffee & Tea — Kirkland (206) 284-1830 | 129 Central Way, Kirkland Cortona Cafe (206) 327-9728 | 2425 E Union St, Seattle Seabell Bakery (425) 644-2616 | 12816 SE 38th St, Bellevue

Sake Saké Nomi (206) 467-7253 | 76 S Washington St, Seattle

Books, Games & Anime Anime Asylum (503) 284-6626 | 1009 Lloyd Center, Portland, OR VIDEO HOP Downtown Store (206) 587-4037 | 601 S. King St. Suite#101, Seattle Pink Gorilla — International District (206) 264-2434 | 601 S King St, Seattle

18 息吹 ibuki • july / august 2011

Anzen Hiroshi’s (503) 233-5111 | 736 NE MLK Blvd, Portland H-Mart — Lynnwood (425)776-0858 | 3301 184th Street Southwest, Lynnwood Daiso Alderwood Mall (425) 673-1825 | 3000 184th St SW, # 398, Lynnwood Daiso International District 76 S Washington St, Seattle

Fashion

Miki House USA

www. mikihouse-usa.com (425) 455-4063 | 1032 106th Ave NE #123, Bellevue Momo (206) 329-4736 | 600 S Jackson St, Seattle

Health and Beauty Acupuncture Associates — Eastgate (425) 289-0188 | 15100 SE 38th St #305B, Bellevue Studio 904 Hair Salon (206) 232-3393 | 3041 78th Avenue SE, Mercer Island Hen Sen Herbs (206) 328-2828 | 13256 NE 20th St, Bellevue Lynnwood Olympus Spa (425) 697-3000 | 3815 196th Street Southwest #160, Lynnwood

AISHA Skin and Body Care Therapy www.aishainfo.com (206) 621-9494 509 Olive Way #Suite 1201, Seattle A haven hidden within steps of Westlake Center

E Z Chair Barber Shop

(425) 702-9900 12121 Northup Way # 210, Bellevue

eN Salon

(425) 883-1010 | 13112 NE 20th St, #500, Bellevue WellnessOne of Eastgate (425) 289-0092 | 15100 SE 38th St., Ste. 305B, Bellevue

Schools Japanese Floral Design

Ikebana by Megumi

www.ikebanabymegumi.com (425) 744-9751 Sogetsu contemporary school of ikebana. Classes in home studio and around town Yushoryu Ikenobo (206) 723-4994 | 5548 Beason Ave. S.,Seattle Ikenobo Lake Washington Chapter (425) 803-3268 | IkenoboLakeWashingtonChapter.com The Little Flower Station (425) 770-5888 | www.thelittleflowerstation.com

Children Bilingual Education Japanese Montessori School 3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org Bellevue Lngauge Aets (425) 643-3319 | 13701 Bel-Red Road, Bellevue

Language Seattle Japanese Language School (206) 323-0250 | 1414 S Weller St, Seattle Music School of Taiko (425) 785-8316 | www.Japantaiko.com Continuing Education Program Nikkei Horizons (206) 726-6469 | www. nikkeiconcerns.com Cooking Hiroko Sugiyama Culinary Atelier (425) 836-4635 | 22207 NE 31st St, Sammamish NuCulinary (206) 932-3855 | 6523 California Ave SW, Seattle Satsuma Cooking School (206) 244-5151 | 17105 Ambaum Blvd S, Seattle

Tea Ceremony Urasenke Foundation Seattle Branch (206) 328-6018 | 5125 40th Avenue N.E., Seattle

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www.ibukimagazine.com 19

IZAKAYA 居酒屋 Is it true that Japanese food is healthy and nutritious?

Sure, Japanese food tends to be low fat and has many vegetables.

That is why we have the longest life span and most Japanese people are slim

Sugi chan

The 3 Elements of Ozeki Sake. The Essence of Great Taste.

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WATER

from the Sierra Nevada, harmonious balance of essential mineral and mellow taste

Sugi chan

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TRADITION centuries of sake brewing, a lifelong commitment to 1excellence and the harmony of tradition and technology

New Produc

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IZAKAYA in WALLINGFORD

1618 N 45th St Seattle, WA 98103 Tel: (206) 632-7010 www.ozekisake.com

20 息吹 ibuki july / august 2011

s a k e

Izakaya as a ‘Home Away from Home’ By Johnnie Stroud, owner of Saké Nomi

Izakaya is one of those Japanese words and concepts that is difficult to translate in any concise way and is most often called a “sake pub” in English. However, even amongst serious sake drinkers, it is a term that is used to describe a variety of establishments. Literally translated as “sit-down sake shop,” izakayas were first established in Japan during the Edo Period, when sake dealers set up benches and tables in their shops to supplement their income by selling cheap sake by the masu (that square wooden box you’ve seen sake served in at your local sushi restaurant). In those days, the clientele was made up of laborers and poorer townsfolk who couldn’t afford much more than a pinch of salt on the rim of the cup as their sakana, or “snack,” and their objective was to get as drunk as possible for as little money as possible. While they’ve evolved quite a bit from those days, if you mention izakaya to a sake fan who used to live in Japan, you’re bound to get a reaction somewhere along the lines of “natsukashii!” meaning “nostalgic,” but also conveying the universal emotion of being “homesick.” Such a reaction shouldn’t seem that unusual, since the best, most traditional izakayas are very much a “home away from home” for its regular customers. While all customers are greeted with the traditional “irrashai!” welcome, the regulars are hailed with an affectionate “okaerinasai!” (“welcome back,” or “welcome home”) by both the staff and other nomitomodachi (“drinking friends”). Imagine, if you will, the Japanese version of the TV bar from “Cheers.” The traditional noren, a parted curtain hung at a drinking establishment’s entrance, is a symbol that the shop is open for business, but it also serves as a physical divider between the izakaya’s interior and the “outside” world. Once inside, all levels Sake Nomi and Umami Kushi hold sakepairing events every month — the perfect chance to taste some of the finest yakitori and sake this region has to offer. Details at www.sakenomi.us.

of status, income and position are forgotten amongst one’s drinking buddies. The focus is still on inexpensive drinks and snacks, but the best izakayas are an extension of their owners’ personalities and preferences. Some feature small-dish menus that change daily and are prepared by their “master” (or “mama-san”), and many izakayas feature only the owner’s favorite sake or a variety of selections from the owner’s favorite kura (“brewery”). If the owner and his or her family are from a far-away prefecture, the food and sake selections often reflect a regional flair. Another interesting and unique Japanese drinking establishment akin to the izakaya is the tachinomiya. A tachinomiya (literally, “standing drink place”) is a space in a retail sake/liquor store — often accessible only by an entrance distinct from the retail one — where customers can purchase beer, sake and liquor at retail prices, pop the top and drink it on the premises. Bar-height tables can consist of empty beer crates with slabs of wood placed on top, and a variety of packaged sakana (peanuts, chips, dried fish, etc.) are available to supplement the drinks. Not only are tachinomiyas cheap and convenient places to pop in for a quick drink on the way home, but they also serve as an informal gathering spot for the neighborhood’s inhabitants to socialize and gossip. At Sake Nomi, our idea was to combine the intimacy of an izakaya with the convenience

and informality of a tachinomiya, while focusing on premium Japanese sake brewed by small, traditional kura. Now in our fifth year of operation, we’re glad to be considered a neighborhood spot frequented by our regular nomidachi (we altered the term slightly), by folks on their way to catch the ferry after work and by sports fans on their way to or from a game. There’s always room for another nomidachi at the bar, and we welcome the opportunity to share our love of Japanese sake and brewing culture with you.

Johnnie Stroud is the owner of Saké Nomi, the saké shop and tasting bar in Pioneer Square. Saké Nomi | 76 S Washington St, Seattle Tel 206-467-SAKE

Umenishiki “Jun Nama” Junmai Daiginjo

Brewery: Umenishiki (est. 1872) Region: Ehime Type: Junmai Daiginjo (Nama — unpasteurized — sake) Tasting Notes: Rich fruit aromas quickly establish this saké’s presence. Soft, delicate mouthfeel with a nice balance between fruity and drier elements on the palate. Slight sharpness and crispness for a clean and refreshing impression. The finish vanishes and — wait for it — reappears, as if announcing it has more to say.

www.ibukimagazine.com 21

TRAVEL

Okinawa By Steve Corless

kinawa, Japan’s southernmost prefecture, consists of hundreds of islands that span more than 1,000 miles from south of Kyushu to within sight of Taiwan. The Okinawan islands, otherwise known as the Ryuku Islands, have a unique culture, language and history and offer the visitor numerous experiences that only Okinawa can provide. If you are seeking a subtropical getaway complete with some quiet beach time, warm water and balmy sea breezes and island music, Okinawa is the perfect Japanese destination. The Ryukyus were a prosperous and sovereign trading kingdom that benefited from their location south of the main Japanese islands and east of China until the Meiji Restoration of 1868, when the islands were annexed by Japan. Although Okinawa is now a prefecture of Japan, the influence of China in its culture, music, architecture and cuisine is evident to this day. Every visitor to Okinawa should visit Shuri Castle in the capital city of Naha. Originally built in the 14th century, it flourished as the palace of the Ryukyu Kingdom. Tragically, it was nearly destroyed during World War II but has been painstakingly and beautifully restored to its original splendor. Shuri Castle is one of Japan’s National Treasures and has been designated a Unesco World Heritage Site. A visit to Okinawa would not be complete without a journey to one or several of the other islands. An inexpensive way to island hop is to take advantage of the island ferry system just as the locals do. Iriomote is the second largest of Okinawa’s islands yet has a population of only

22 息吹 ibuki july / august 2011

2,000. Virtually everyone who ventures here arrives by ferry; the island does not have an airstrip. Passengers on overnight ferries rest and sleep on large tatami mats that cover the indoor decks. At night when the awamori (Okinawan distilled rice liquor) starts flowing, you may be treated to an amateur sanshin three-stringed lute performance. The island’s low population is due to malaria – until the 1950s this was not a safe place to live for fear of contracting the disease. Malaria has been eradicated here, so visitors can easily explore this remote island rainforest with average temperatures in the mid 70s. Here you can enjoy a lazy boat ride on a slow-moving river winding through the mangroves or just savor the quiet rainforest, desolate beaches and fresh balmy air. If you are lucky, you may spot the famous Iriomote cat, a species of wildcat found only on this island. If you are not so lucky, it’s possible you may encounter one of the island’s venomous habu pit vipers. Remember, this really is a tropical jungle. A short boat ride from Ishigaki Island (known for its beach resorts) is the island of Taketomi. A small island with less than 400 residents, Taketomi is known for the traditional Ryuku architecture of its houses. Visit the island as a day trip, rent a bike and explore the authentic and untainted architectural heritage of this tiny island village. Favorite activities here are sunbathing, snorkeling and taking a beach ride on a cart drawn by a water buffalo. If you happen to be in Okinawa in October, you may wish to take in some of the events associated with the Uchinanchu Festival.

Uchinanchu is the Okinawan word for the Okinawan people. Many Okinawans emigrated overseas during the 20th century, and today those immigrants and their descendents are valuable contributors to their adopted countries. Recognizing emigrants and their descendents as an important human resource for the prefecture of Okinawa, a worldwide network for overseas Okinawans has been developed, with the Uchinanchu Festival being one of the activities sponsored by the network. During October there will be a variety of Okinawan cultural events for both Okinawans and visitors to enjoy. For more information, visit the Uchinanchu website at: www.wuf5th.com.

Okinawa is known for its beautiful coral reef and marine life. There are said to be about 200 kinds of coral reef in Okinawa, which is a quarter of the world’s 800 different coral reef types. Divers from around the world consider this a very special place.

Steve Corless is an independent travel consultant based in Seattle. Steve spent 15 years in Japan working in sales and marketing and as a US foreign service officer in Tokyo and Osaka. He lives in Lynnwood with his wife and daughter.

This autumn: a very special Seattle cookbook

www.ibukimagazine.com 23

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MOVIES FASHION PLACES & MORE

Fashion Merging Opposites: H77 By Angela Cabotaje Beautiful things can happen when past and present meet, when East joins West, and when tradition is moved forward. For Miyuki Hasegawa, a merging of opposites is inherent, and the results are simply gorgeous. While growing up in Japan, Hasegawa learned about the basics of sewing and knitting from her family. Her mother made all the clothes for Hasegawa and her sister, while her grandmother often knitted sweaters for them. This early introduction to clothing design had a profound influence on Hasegawa, who started a career as an English teacher before deciding to pursue her love of fashion. In 2002, she moved to Seattle to attend the New York Fashion Academy. Along with studying sewing, patterns and draping, Hasegawa also enrolled in a corset-making class. “I was particularly interested in that because it’s different from where I’m from,” Hasegawa explains. “It’s different from a kimono, and the construction with all the parts and the clasps was very intriguing to me.” So she did what came

photo © H77

naturally to a Japanese native living in the United States — she merged her two backgrounds. “I thought it would be fun to mix together Western and Eastern cultures,” Hasegawa says. “It’s a very American thing to do — the culture is all mixed up.” Hasegawa created a collection of couture corsets, sewing each by hand using kimono fabrics she picked at markets in Japan’s garment district. And in 2006, she created her own designer label called H77. Today H77 offers unique and playful garments that merge traditional Japanese culture with American sensibilities. Hasegawa is still creating her couture kimono corsets as well as working with clients to custom design evening dresses and other formal attire, including a ball gown made entirely out of kimono fabric. “It’s so fun to do a collaboration in cultures,” Hasegawa says. And when it comes to merging opposites, Hasegawa is a pro at it. To learn more about H77 or to contact Miyuki Hasegawa, visit miyukih77.com.

Fashion A Treat for the Feet at eN Salon By Yuko Enomoto Nothing sheds those long winter blues (and dead skin) and preps you for the golden barefooted days like a good foot scrub and pedicure. Slip into your sandals this year with toes splashed in colors that shout: “Summer!” The trendy color in Japan this summer? “Citrus,” says Bellevue-based eN Salon nail expert Yoko Dykes. “Oranges and yellows, sometimes referred to as vitamin colors, are going to look trendy this year.” Yoko travels to Tokyo frequently to stay on top of the fast-paced nail scene there, where gel polish has become the mainstream. Her daily routine includes checking Japanese Internet sites and poring over nail magazines (yes, they exist) so that she can offer her customers the latest in nail art and treatment. Back in Tokyo, stripes are also becoming popular, Yoko says, especially marine stripes of blue and white. Then seal the look with nail art on top of those colors with floral patterns and/or rhinestones. Of course, you can walk into eN Salon and create your own design out of the salon’s collection of hundreds of rhinestones and sparkles all imported from Japan. eN Salon uses Gelish pedicure (or gel pedicure), which lasts longer (for a month or more) than regular polish pedicures and also dries very quickly so you don’t have to wait to enjoy the sunshine after application. While you’re at the salon, remember to indulge in a foot scrub that’ll leave your feet feeling soft like a baby’s bottom. Yoko uses gentle tools imported from Japan. Don’t turn down the offer for a cup of tea with cookies — they complete the spa-like experience. info: eN Salon 13112 NE 20th St, Bellevue | http://www.en-salon.com < Designers featured from left to right: Yoko, Yoko, Yoko, Hiromi and Yoko. Designer featured in large photo: Mirei. All designers can be requested at eN salon.

26 息吹 ibuki july / august 2011

Movie Cold Fish

Book Oishinbo — Izakaya: Pub Food

By Caterina Benincasa Cold Fish is basically insane. It's an insanely conceived movie about insane people. It’s hilarious, sexually explicit, ultra-violent, horrifying and ridiculous. It's the sort of movie that you sit through, alternately laughing and nauseous, and when the lights come up you think, “what the hell just happened here?!” J-horror Director Shion Sono based the movie on a true case of a serial murderer in 1980s Japan, but this is very much just a nod to past history rather than a straight re-telling. In the movie, Sono transposes the action to modern Japan and turns the serial killer into a Fred and Rosemary West-style couple who get high on sexual power games and butchering people with an attention to detail that is pretty impressive in a fucked up way. They lure unsuspecting idiots with their over-the-top courtesy and generosity, find their weakness and then exploit it for kicks. In this case, the killers, Aiko and Murata, alight upon a weedy, emasculated middle-aged man, Shamoto, and his dissatisfied wife Taeko, offering to give their teenage daughter a job and a place to stay. Pretty soon, the mischievous old Murata (Japanese comedian Denden) is porking Taeko and forcing Shamoto to help dispose of corpses. There's something brilliantly, finely balanced in how we are often grossed out and laughing our asses off at the same time in this movie. I loved the gore, the chavvy outfits, the lo-fi gonzo look of the film, the day-glo colors and the screeching soundtrack. This is angry, funny film that sticks it in the eye of bourgeois sensibility with its social satire of repressed domesticity and intergenerational misunderstanding. I loved it. Even when it made me want to vomit. But at its heart, there is something much more profound going on — a sort of demonic argument for repressed people to act on their impulses and, crudely put, "man the fuck up." What else can we make of a scene where Murata literally forces Shamato to have sex with Aiko, or the fact that Shamato's journey in the film is ultimately one of forced self-empowerment. In order to get to the point where he can physically and psychologically save his wife and daughter, he has to become, for a moment, as evil but also as powerful as Murata. Shamato is the cold fish, and he is freezing his wife in suburban hell as the movie opens. Is it better to live frozen, or die alive? Unpalatable truth, maybe. (Review by Caterina Benincasa @BinaDouble07)

By Josh Powell Oishinbo, as the title implies, is a manga clearly devoted to food. Oishinbo combines two Japanese words: oishii, meaning delicious, and kuishinbo, which refers to people obsessed with food. This Japanese manga was first published more than 25 years ago. With over 100 volumes in the native Japanese, it’s a formidable series to take on. Luckily for American readers, Viz Media has been compiling highlights from the series, arranged according to specific categories and in more digestible a la carte English editions. There are volumes devoted to ramen, sake, sushi and, in this case, the izakaya. The premise of the series is the when presenting this article to creation of an all-encompassing Kinokuniya Book Store “ultimate menu” commissioned by a newspaper publisher on the $12.99 >> $11.69 event of its 100th anniversary. The responsibility of creating a menu that embodies the best of what Japanese cuisine has to offer has fallen squarely on the shoulders of journalist Yamaoka Shiro, a cynical antihero with an encyclopedic knowledge of food. This izakaya volume, to the disappointment of fans, is rumored to be the last in the Viz series and, like the others, is not comprised of a single storyline, but rather highlights from the entire span of the original Japanese series. The book includes nine different stories, with the addition of a recipe (“fried sardine fish cakes”), a nostalgic commentary by the author explaining his love of izakayas and a final notes section which serves to explain the nuances of Japanese food and culture as well as to clue readers in on the characters and over-arching themes of the series. The artwork, by Akira Hanasaki, is a visually stimulating combination of cartoonish characters, realistic scenery and highly detailed, intricate renderings of the food itself. Oishinbo — Izakaya: Pub Food is the perfect manga for foodies and Japanophiles alike, providing a unique view into one of the most interesting facets of Japanese food culture — the izakaya.

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Music Play For Japan: The Album By Angela Cabotaje On March 11, a devastating earthquake and tsunami claimed thousands of lives, and many people across the globe joined forces to offer support and to aid disaster relief efforts. One such group is comprised of the Original album artwork by Yoshitaka Amano talented musicians, composers and artists from the video-game industry. Composer Akira Yamaoka was inspired to express the tremendous outpouring he felt from gamers, fans and friends around the world in the most universal of

languages: music. The result is Play For Japan: The Album, a collection of original songs created by some of the video-game industry’s most celebrated musicans and composers, with original album artwork by artist Yoshitaka Amano of Final Fantasy fame. “With these artists, my goal is to channel that energy into this album and to share all the warmth and compassion I’ve received with video game and music fans around the world,” Yamaoka explains. The tracks featured on the album include “Ex Animo” by Akira Yamaoka, “Maverick Regeneration” by Bear McCreary, “Rise Up” by Chance Thomas, “HVC-1384” by Hip Tanaka, “Necromancer” by Jason Graves, “Super Mario Medley on Two Pianos” by Koji Kondo, “Pine Wind Sound” by Laura Karpman with Lisbeth Scott, “Every New Morning” by Nobuo Uematsu, and “The Temple Stone” by Sean Murray. Play For Japan: The Album is available to purchase on iTunes. All of the proceeds will be donated to the Japanese Red Cross. For more information, visit playforjapan.org/album. www.ibukimagazine.com 27

NEWLY OPENED Samurai Noodle — Capitol Hill

Samurai Noodle has opened a new location on Capitol Hill. This makes three locations and counting for Samurai Noodle. The popular noodle house is located at 414 East Broadway (between Harrison St & Republican St).

Oma Bap TOFU HARAJUKU OISHII SHOCHU YAKITORI UMAMI KUSHIYAKI TO OTAKU SAKE KAWAII MAIKO IZAKAYA RAMEN PONZU NABE DA

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A Korean-inspired fast and casual restaurant, Oma Bap has opened in downtown Bellevue. Their concept is to make simple, traditional Korean delights more accessible and affordable. In a contemporary store, they serve up traditional Korean delights such as bibimbap and bulgogi (Korean BBQ) as well as Korean rice rolls. Most dishes are priced under $10 and hearty in size. Don’t forget to order a side of kimchi ($.95) with your meal. Oma Bap is located at 120 Bellevue Way NE, Bellevue.

Ting Momo Ting Momo is a new Tibetan fused restaurant by Tom Douglas that features Tibetan steamed dumplings among other items prepared by Tibetan Chef Dekyi Thonden. The unique combination of her seasonings — tamarind, orange zest, soy, and cumin — will draw you to her intimate café again and again. Located at 310 Terry Ave N (between Thomas St & Harrison St) Seattle, WA 98109.

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Wasabi has just reopened with a whole new look. It has been more than ten years since it opened its doors in Belltown, introducing Seattle to a new wave of fusion sushi. The wonderfully coordinated finishes resulted in a novel, luxuriant space. “Fusion doesn’t mean you can mix just anything,” says owner Jun Hong. “Our fusion is crafted by master chefs completely knowledgeable of Japanese cuisine. Even when we add cheese to a dish like ohitashi, the chef picks cheese with flavor closest to dashi flavor.” Head Sushi Chef Tadashi Sato has been a disciple of sushi ever since he was 15 years old. He’s been serving sushi in Seattle for more than 25 years and has thorough knowledge of Pacific Northwest seafood as well as fish from the Tsukiji market in Tokyo. He makes novel dishes such as ankimo wrapped with local white fish and, for vegetarians, eggplant sushi. The biggest change to the menu is the addition of the kaiseki dinner — a five-course meal at $100 a person that introduces diners to Japan’s traditional full-course meal. It starts with an aperitif and a small dish, then soup and a beautiful appetizer sampler, followed by a main dish that combines sashimi, grilled fish and tempura. To finish the meal off, there’s a rice dish and soup, and then dessert. The kaiseki menu is handled by Chef Taka Iwazaki, who is steeped in the basics of Japanese cuisine in careers at Ryokan and Kappo in Japan. His menu changes constantly with the seasons and sometimes on a daily basis, in order to reflect the freshest ingredients available. For kaiseki dining, reservations must be made at least two days in advance. Wasabi (206) 441-6044 | 2311 2nd Ave, Seattle An exquisite appetizer sampler in the kaiseki course.

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Tanabata Festival

EVENTS

When: Saturday, July 9, 1-5pm Where: Wing Luke Museum & Seattle Japanese Garden Admission: Free with museum or garden admission ($8 in Wing Luke Museum and $6 in the Seattle Japanese Garden. Free under 5 )

JAMFEST When: Saturday, July 16 6:30-9:30pm and August 20 6:30-9:30pm Where: Wing Luke Museum and throughout the Chinatown/International District Jamfest is a monthly neighborhood summer music festival featuring a variety of live music performances and art experiences at multiple venues. Visitors explore restaurants, shops and galleries in the Chinatown-ID like never before. Listen to musicians and bands in Wing Luke Museum and businesses. Experience dance in Hing Hay Park. Follow the Art Walk and see contemporary art in galleries. Shop late and eat to replenish your energy for more. Photo © Oma Bap

Info: www.wingluke.org/jamfest

Celebrate Tanabata at both Wing Luke Museum and the Japanese Garden in the Arboretum with a shuttle to transport you between the celebrations. Tanabata is an annual Japanese festival based on the legend of two stars, Vega and Altair, who are separated lovers in the Milky Way. Once a year on the evening of July 7th, Vega and Altair are allowed to meet. Traditionally, prayers are offered, and poems, wishes and words are attached to bamboo branches. The Wing’s celebration is sponsored by the Atsuhiko and Ina Goodwin Tateuchi Foundation. Info: http://wingluke.org/events/upcoming.htm

Nikkei Horizons Summer 2011 Classes When: Class starts on July 5 Where: Seattle area The summer quarter of Nikkei Horizons, a continuing education program of Nikkei Concerns, is starting on July 5 and accepting the registration now. Anpan baking and origami art classes are available for family as well as summer sweets cooking class and more! All classes require preregistrations. Info: www.nikkeiconcerns.org | (206) 726-6469

McDonald’s Presents Dragon Fest 2011

Miyabi Natsu Matsuri

When: Saturday July 9 12-8pm and Sunday July 10 12-6pm Where: Chinatown-International District at Hing Hay Park Admission: Free The Dragon Festival is the region’s largest annual Asian American celebration. Centered in the heart of Seattle’s historic Chinatown-International District, the Dragon Fest features a lineup of over 30 cultural performances with everything from the spirited Chinese lion and dragon dances to captivating martial arts demonstrations and Japanese taiko drumming. Bounded by the iconic Chinese Gate and beautiful Hing Hay Park, this Seafair Festival brings the streets to life with historic walking tours, a largescale outdoor Asian market and cultural activities for people of all ages. Here are some of the event’s new highlights: ID FOOD WALK WITH $2 TASTING MENU — July 9th & 10th In addition to an international selection of food trucks, 15 of ChinatownID’s premier restaurants invite you to celebrate Dragon Fest with your taste-buds. They will be featuring an incredible $2 tasting menu on both Saturday, July 9th and Sunday, July 10th! ANIME COSPLAY CONTEST — July 9th, 7-8pm, Hing Hay Park Dragon Fest invites all cosplayers to strut their stuff on the Dragon Stage in Hing Hay Park to win some exciting prizes! You may preregister online or sign up on the day of the event at the Anime Registration Booth. NIHOMANCHI NIGHTS — July 9th, Seattle’s Japantown All Dragon Fest guests are invited to attend Nihomanchi Nights where the Japantown neighborhood will be hosting an outdoor screening of Godzilla. Japantown business will be staying open late to feature specials and activities. Also, dancers from the Obon Odori Festival will be on site to teach free Bon Odori dance lessons. Info: www.NihonmachiNights.com (Info: www.SeattleDragonFest.com)

When: August 7-21 Where: Miyabi Sushi Restaurant, 16820 Southcenter Pkwy, Tukwila

Bon Odori When: Saturday July 16, 4-10pm and Sunday 17, 3-8pm Where: Seattle Buddhist Church, 1427 S. Main, Seattle Join the traditional Japanese summer festival with Japanese yatai food, bon dancing, martial arts and exhibits. Info: www.seattlebetsuin.org 30 息吹 ibuki july / august 2011

Enjoy the summer! Miyabi will have Japanese summer festival themed decorations and small yatai (food cart) displays for kids to play. The restaurant will feature yatai dishes such as takoyaki, ikayaki and okonmiyaki.

Korean Cultural Celebration When: Sunday, September 11 Where: Seattle Center — Center House Admission: Free Korea’s traditional Harvest Festival Day offers festival-goers insight into this country’s cultural evolution and contemporary culture through folk songs, dance, tae kwon do demonstrations, traditional harvest foods, films and exhibits. Presented by the KoreanAmerican Art & Cultural Association of Photo © Staci Johnson the Pacific Northwest.

Aki Matsuri When: September 10 and 11 Where: Bellevue College Main Campus Admission: Free The Aki Matsuri is a celebration of Japan’s rich cultural heritage. A large number of local artists and craftspeople practicing Japanese-style arts and crafts, performing arts, martial arts, and Japan-related businesses & organizations will be participating during the entire two day event. Highlights of this year will be an exhibition of pioneer leather artist Keiko Murakami, and a kimono presentation and yukata show by Kimono Coordinator, Ugawa Yu. Photo © Ugawa Yu

Celebrate Japanese Culture TanabaTa FesTival saturday, July 9 Featuring “Star” Festival Songs, Dances, Arts & Crafts, and Wishes Happenin g in two loca tions!

719 S. King St., Seattle 98104 in Seattle’s Chinatown-International District (206) 623-5124 | www.wingluke.org

and

Japanese Garden in the Washington Park Arboretum 1075 Lake Washington Blvd E., Seattle 98112 (206) 684-4725 | www.theseattlejapanesegarden.com Tateuchi Story Theatre Performing Arts Series Sponsored by the Atsuhiko and Ina Goodwin Tateuchi Foundation

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