IBUKI Magazine Vol. 15 January & February 2012 by Ibuki Media

いぶき

息吹 A Symphony of Slurping

RECIPES WITH SOBA, UDON, SHIRATAKI & RAMEN

Dine Japanese Style for a

Voraciously Romantic Valentine’s Day

Tokyo Street Snaps

Sake

Warming up to the Concept of Good, Warmed Saké

Tea

Green Tea: A Healthy Habit for the New Year

INTERVIEW

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JANUARY & FEBRUARY 2012 Vol. 15 Seattle/Bellevue/Portland

Contents

IBUKI Magazine Vol. 15 January & February 2012

Features 4

Interview

Jazz luminary Cuong Vu talks about his inspirations, the local music scene and the Celebrate Asia con cert.

Seattle’s Noodles: A Symphony of Slurping

See why so many in the Seattle area are raising their chopsticks and singing praises of the area’s noodles.

22 Voraciously Romantic Valentine’s Day

Eat & Drink 12

Japanese Inspired Noodle Recipes

Restaurant Index

The Teas of Asia

12 13 14 15

Kake Soba / Veggie Ramen Tan tan udon Shirataki noodle soup, sukiyaki style Tempura Soba

Green tea: a healthy habit for the New Year

Sake

Warming up to the concept of good warmed saké

28 Newly Opened Umai Do / Haiku

Lifestyle 18 19 23 24

i fart rainbow Store & School Directory Tokyo Street Snaps Travel

The ramen revolution in Tokyo: redefining a classic noodle

26 Lifestyle

Gadget Samantha Thavasa x Canon Food Tasty winter treats from Japan Movie A year in Japanese film Book 1Q84

Events

Publisher Misa Murohashi Editor-in-Chief Bruce Rutledge Editor and Translator Yuko Enomoto Art Director Lance Sison

Contributing Writers & Artists Caroline Josephine Enfu (Ken Taya) Johnnie Stroud Josh Powell Nicholas Vroman Tiffany Picard Feature article & photographs

Comments and general inquiries info@ibukimagazine.com Advertising Info advertise@ibukimagazine.com Published by Axia Media Group, Inc. Bellevue, WA 98005

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Jay Friedman www.ibukimagazine.com 3

[ interview]

“ There is a new movement of youngsters who are in it for all the right reasons”

Cuong Vu

A Postmillennial Jazz Visionary

ne of the centerpieces of the Celebrate Asia concert at Benaroya Hall on Feb. 24 is the composition “One,” performed by the Cuong Vu Group. Jazz fans will know the name, because Seattle’s Vu is one of the jazz world’s luminaries. “The voracious sweep of postmillennial jazz has plenty of exemplars but few truer than trumpeter Cuong Vu,” The New York Times recently wrote. His music has been called “an apt tone poem for the 21st century,” “dreamlike” and “brilliant.” Vu was commissioned to write “One” as an ode to another local luminary, Quincy Jones. Ibuki editor Bruce Rutledge chatted with Vu over email ahead of the concert.

Ibuki: From where do you derive your inspiration? Who are your musical heroes or mentors? Vu: Everyone whose music ever resonated with me, from Beethoven to Radiohead to Abba to Billy Joel to Ligeti to Bach to David Bowie to Deerhoof to Sly Stone to Mozart to Clifford Brown to Public Enemy to Lester Young, et cetera. Specifically though, the greatest teacher, who really opened the door to everything important to me today, was a brilliant composer/improviser named Joe Maneri. After that, it's been my peers who I've worked with over the last 20 years.

product type of community, so it won’t see any art of real substance occurring as a "scene" there. There have always been great players in Seattle, but something happened in the late eighties that stunted and even caused a decline in the scene. I've talked to some of the players who were the stars of that time and they agree, even if most everyone is hesitant to openly talk about it. However, there is now a new movement of youngsters who are in it for all the right reasons and are forging a new and vibrant scene again rooted in music as art. It is some of the best music to be coming out anywhere in a long time. They (we all) need some help whether it's via publicity or finances to sustain this energy, make it grow and imbed it into the conIbuki: How would you describe the current music scene in Seattle/Bellevue sciousness of this region so that noncommercial, creative art music can these days? Is it a good place for a young jazz musician? thrive again. If it doesn't happen, we're all going to have to live on the Vu: I don't really see an artistic music scene that is forward pushing or McDonald's of music permeating our aural universe, and that's as bad for striving for innovation in Bellevue. Without those two elements, music your intellect and spirit as McDonald's food is for your body. is dead to me. Mozart had it, Bach had it, Louis Armstrong had it. That ain't happening in Bellevue. There are some people trying to do some- Ibuki: You've played with an interesting array of musicians. David Bowie, Pat thing about that, but as of now, Bellevue is a non-reality-based bubble Metheny, Laurie Anderson ... the list goes on and on. What are your highlights protecting itself with an incredible amount of wealth in a consumer/ (and lowlights, if you care to share them) of playing as a backing musician? 4 息吹 ibuki • September january / february / October 2012 2011

Vu: It's weird…all of the good memories/experiences become one big happy thought, and it's almost impossible to put one above another. In a similar way, all the bad stuff becomes one jumbled mess that I can't really remember nor distinguish. I forget how bad things were, even though I know that at the time, they felt like the end of the world. So I end up forgetting them unless they pop back into my consciousness out of nowhere. So…long answer short…I can't really specifically remember either! But the forging of relationships with the other band members and the people who we met while traveling to places I'd never been before trumps everything. And most of it revolves around food! So some of the highlights would be Mexico City, Seoul, Hong Kong, Italy, Austria.

that good with words in the first place). I'm never able to get anywhere close to being accurate. But I did come up with a term 15 years ago to say to interviewers and critics. What I do is jazz/classical/contemporaryclassical/avant-garde informed, instrumental/experimental/rock music. How's that?

Ibuki: You are a jazz star, and yet I hear you choose to live in Seattle, not New York. Why? Vu: After almost 20 years of being on the East Coast, I had put in the time "payin' dues" and accomplished some things that I set out to do and it was time to come home. I love it here. People who aren't from here don't understand and it's hard to explain. The air, the water, the mountains… it's incredible here. I felt that it was time for a change. I also had an incredIbuki: You have established yourself as a band leader. What do you look for ibly strong urge to contribute to educating young listeners and musicians to the innovations that have been overlooked in the past 30 years, when filling out a group? What sort of musicians do you like to play for? Vu: I have to absolutely love their music to even consider working with and the University of Washington School of Music has provided me that them, and we have to have an overlap in our thoughts on music and our incredible vehicle, the resources and the support to do it. approach to music. Then I have to trust that they trust me and my musical agenda and that they understand my opinionated thoughts on music Ibuki: What should the audience at Celebrate Asia expect from you? Your and my intent and approach. Then the chemistry between members has group is performing "One." What can you tell us about it? to be really good. We have to enjoy being around each other as people Vu: The piece was commissioned by the Seattle Symphony for its Sonic because that is the source for the music and the chemistry. I need to be Evolution series. I was asked to write a piece that reflects the legacy of direct about what I want, so it's easier when the members are under- Quincy Jones. That turned out to be incredibly hard! I wanted something connective to his work, not just an abstract commentary on his music. So standing, empathetic and thick-skinned. I actually used some musical themes and characteristics from some of his Ibuki: I've been listening to Leaps of Faith ahead of writing you, and I find it works that resonated most with me. These elements are not a dominant amazing and inspiring. Can you tell us a little about the recording process? It part of my musical vocabulary or aesthetics, so it was tough to manipulate them into something that I could call my own while retaining their was recorded live in Seattle, right? Vu: Thanks! The process for recording is the same for me for all of my identity and in turn his musical identity...at least to my ears, anyway. While records, which is to rehearse the pieces a lot, tour so that we can get into the finished product is pretty much in line with most of my music, the the discoveries about the pieces and refine our approach in a height- parameters of the commission affected the outcome of how I conceived ened state of awareness that can only happen in a live performance con- the music, and some of these musical characteristics would normally not text. Then we go into the studio for two, three days and play the pieces find their way into my music. There will be some sounds and approaches as if we're playing them live. The main difference, which is a huge differ- that the audience will have not been exposed to before, and I hope that ence, for Leaps of Faith is that it is a live performance where I selected the they come into it with open ears and minds. takes from three performances over three days. So we get the energy, reaction and support from the audience and we are in that heightened Ibuki: After Celebrate Asia, what do you have planned for 2012? state of awareness that we can't fabricate in the sterile environment of a Vu: I have a couple of projects going on right now that I will be focusstudio. We did lose the advantage that the studio offers where we can do ing on much more intently (most of my time has been dedicated to my two to three consecutive takes per tune with microscopic listening after four-month-old daughter and her mother). One project is a band called each take. That really helps us to zero in on and solve any of the musical Burn List and one is a really challenging project that I'm working closely problems that we may not be aware of in real time. It's a trade-off that on with Richard Karpen (an amazing electro-acoustic composer and a is worthwhile if I feel like the group is really prepared (and we were for fantastic improviser on piano and the director of the UW School of Music). I'm extremely excited about both projects. We will record them and Leaps), so it worked out well this time around. should have the recordings released before the end of 2012. Ibuki: How would you describe the music you create? Vu: It takes so much energy and thought to describe what I'm trying to do because words don't get close enough (not to mention that I'm not

Celebrate Asia

Mei Ann Chen

HAHN-BIN

Jie Ma

Friday, February 24th 2012 | At Benaroya Hall in Seattle Now in its fourth year, Celebrate Asia showcases the musical traditions of both East and West in a spectacular celebration of our region’s diverse Asian community. Pre-concert performances start at 6:30pm. This year, the concert features Mei Ann Chen (conductor), Jie Ma (pipa), HAHN-BIN (violin) and Cuong Vu (trumpet) in addition to the Seattle Symphony.

www.ibukimagazine.com 5

[ Feature Seattle’s Noodles]

Seattle’s Noodles: A Symphony of Slurping By Jay Friedman

“Where’d you get your passion for noodles?” I asked Boom Noodle’s Executive Chef Jonathan Hunt. Hunt mentioned a London meal at Wagamama, an Asian-inspired noodle chain with outposts around the world, recently arriving in the United States. He was struck by the atmosphere and the uniqueness of the restaurant, observing “all kinds of people sitting around and having a great time, eating good food that was eclectic and good on a lot of different levels.” Excited, Hunt started his quest for noodle excellence. Ibuki showcased his ramen among many in the July/ August 2010 issue. In the months since, Seattle’s symphony of slurping has continued to boom.

Such slurping is not limited to ramen Ramen may be the most recognizable Japanese noodle, as many of us can relate to the Top Ramen that supported us through tough economic times, but there are others. U:Don just opened in the University District, introducing fresh-made udon noodles (like ramen, made with wheat flour, but without eggs) that are thick with girthy goodness. Soba noodles, made with buckwheat, are full of minerals, vitamins, amino acids and antioxidants. Somen are elegantly thin noodles generally eaten cold and quite refreshing in summer, while shirataki, typically added to sukiyaki and similar dishes, is made from Japanese yam and contains no calories and no carbohydrates. Of course, noodles are found beyond Japan, and all over Asia. Pho is the popular Vietnamese dish of rice noodles in an anise-scented beef broth. (There are many other beef noodle soups in Vietnam; for example, I adore the lesser-known bún bò Hue, with pork blood, oxtail and much more in a very flavorful broth.) It seems that just about every country has its own version of beef noodle soup, from Cambodia to Thailand to Taiwan, where Taiwanese beef noodle soup is the subject of an annual national competition.

6 息吹 ibuki • january / february 2012

There’s a wide variety of Chinese noodle dishes that vary region to region. And a great diversity of noodles country to country, many of which are available here in the Seattle area. Take a culinary tour and you can try Indonesian mi goreng (fried egg noodles), Singapore noodles (curry-spiced, stir-fried rice vermicelli) and Malaysian laksa (noodles in velvety coconut soup). From the Philippines, there’s pancit, made with either egg or rice noodles. Perhaps poised for the next boom is Korean food, featuring japchae made from healthy sweet potato starch noodles (glass noodles), and naengmyeon made from buckwheat and potato starch.

This is just scratching the surface Why are noodle dishes so popular? They’re quick and convenient, suiting our busy lifestyles. Noodles are often a meal in a bowl, though some people supplement them with gyoza or another side dish. And while some noodles dishes, particularly ramen, can be laden with salt, fat and oil, others are healthy (think udon and soba), while some (like pho) are called “Asian penicillin”—the equivalent of a Jewish grandmother’s chicken soup. Some restaurants let you build your own bowl, giving you a chance to find a desired balance of proteins and vegetables. And might I mention that they’re also delicious? Noodles are just plain fun, coming not only in different flavors, but also different colors, shapes and sizes. It’s just you and the bowl, and the way you interact with it makes each bowl a unique encounter. Chef Hunt concurs. Constantly playing with garlic chips, fresh garlic, fish sauce, chili or even a pat of butter (decadent in a bowl of miso ramen), he exclaims, “What I like most about ramen, or any plate or bowl of noodles, is how you can change the character of it. There’s joy in changing it as you go along, experiencing it and enjoying it in several different ways.” Read on as we spotlight a selection of ramen bowls from Seattle-area restaurants, as well as a few other noodle dishes.

Photo: Kushibarâ&#x20AC;&#x2122;s House Ramen

[ Feature Seattle’s Noodles]

Aloha Ramen One of two dedicated ramen restaurants in Seattle, Aloha Ramen is where Chef Lorenzo Rangel (an Okinawan who worked for years in Hawaii) arrives as early as 6am to make his pork and chicken broth. Choose from a long list of ramen varieties, including a unique black sesame ramen. Shio ramen (pictured) is a good one. Using salt as the primary seasoning, the delicate soup comes with thin-sliced pork, bamboo shoots, bean sprouts and green onions. Many customers upgrade to a combination meal that adds gyoza or garlic fried rice, a house specialty. Rangel’s wife Reiko runs the dining room joyfully, explaining, “We don’t want to do high-end dining, as everyone can’t enjoy it…but people can afford ramen, and it always brings them a smile.” Asked what makes Aloha’s ramen special, she flashes her own smile and says it’s the secret ingredients, such as the noodles— which apparently are custom-made in Hawaii. 8102-B Greenwood Ave. N, Seattle | Tel (206) 838-3837

Boom Noodle Chef Jonathan Hunt may not be Japanese, but he has a superb feel for Japanese food and Asian food in general. Proud to be serving the four main categories of ramen (shoyu, shio, miso and tonkotsu), he’s able to pull out the fullest of flavors without using MSG. Pictured is the Tokyo (shoyu) ramen. The broth base is chicken and pork, with soy sauce the tare (seasoning). The contents are fairly simple: slightly fatty chashu (braised pork butt), menma (bamboo shoots), green onions and egg. Boom has other ramen bowls, including spicy pork, kimchi and an intriguing spicy yuzu-shio with chicken, but Hunt says that his favorite is the shoyu for its lightness and delicate balance of flavors, calling it “classic.” This is a fairly sleek spot for slurping (perhaps with an appetizer and a cocktail). 1121 East Pike St., Seattle | Tel (206) 701-9130 , 2675 NE Village Lane, Seattle | Tel (206) 525-2675 504 Bellevue Square, Bellevue | Tel (425) 453-6094

Dozo Japanese Sushi Operating in Bellevue as Dozo Cafe for nearly two years, Dozo Japanese Sushi recently opened in Kirkland. Offering a wide variety of Japanese fare from sushi to yakimono (grilled food) to shabushabu and nabe, one section of the menu spotlights dishes available with udon or ramen noodles. Tan-tan-men (pictured) is a Japanese spin on a traditional Chinese dish. The main difference: The ramen noodles are prepared al dente instead of the softer texture typical of Chinese-style cooking. These noodles come in a bowl of pork and chicken broth, topped by a mixture of ground pork, shiitake mushrooms, zasai (pickled root vegetables), onions, garlic, ginger and sesame paste. A little bit of chili spices up the soup (ask ahead if you prefer more heat), and there are a few pieces of bok choy to provide crunch in this warm and comforting dish. 206 Main St., Kirkland | Tel (425) 250-0900 3720 Factoria Blvd. SE, Bellevue | Tel (425) 644-8899 8 息吹 ibuki • january / february 2012

I Love Ramen I Love Ramen is a perfect place to pair with grocery shopping at H Mart, located right across the street in Federal Way. The noren hanging outside will beckon you, and the menu with over 30 types of ramen will entice you. It’s like a list Forrest Gump would create, but for noodles, of course. In addition to the standards, you’ve got your meatball ramen, your seafood ramen, your goma negi ramen (oh, it gets crazier), your spam ramen, your miso natto ramen, your chicken katsu spaghetti curry ramen. Number one on the list is I Love Nagasaki Champon Ramen (pictured). It’s loaded with vegetables (some stir-fried), as well as egg, pork, squid, shrimp and kamaboko (fishcake), all in a chicken- and pork-based broth. You can enjoy appetizers like gyoza with your ramen, and there’s a small selection of beer, sake and shochu available. 31254 Pacific Hwy. S. Federal Way | (253) 839-1115

Kushibar Come to Kushibar and you’ll see a scene of Belltown hipsters inhaling the scent of bincho charcoal (for the namesake kushiyaki: grilled skewers ranging from white-meat chicken to more adventurous items like chicken gizzards, eel and beef heart and tongue) and taking in the tunes of the Talking Heads. Kushibar offers a variety of ramen, including the house ramen (pictured), which is two parts chicken and one part pork. (Interestingly, the tonkotsu, reversed with one part chicken and two parts pork, is the “house favorite.”) If you like strong-flavored soup, this ramen is intense with a somewhat salty flavor. As with all the ramen bowls, it includes chashu (sweeter than most, and usually grilled just before serving), egg, green onions, bean sprouts, seaweed and sweet corn. 2319 2nd Ave., Seattle | Tel (206) 448-2488

New Zen Japanese Restaurant New Zen serves only tonkotsu-shoyu ramen, though there are other noodle dishes made with either udon or soba, ranging from simple (green onion and kamaboko) to curry to nabeyaki udon (with tempura shrimp, shiitake mushrooms, egg, spinach, chicken and kamaboko). Owner Yumiko Miyake focuses on one ramen because the tonkotsu and the shoyu provide a “perfect and pleasing balance that’s not too strong.” It comes with two thin slices of pork, naruto (fishcake), bean sprouts, egg and spinach. There’s a small sushi counter fronting an open kitchen, and the menu is typical Japanese with wine and sake flights available. 10720 SE Carr Rd., Renton | Tel (425) 254-1599

www.ibukimagazine.com 9

[ Feature Seattle’s Noodles]

Samurai Noodle Samurai Noodle spearheaded the ramen craze in Seattle. The ramen menu is expansive, though Samurai is probably best-known for its tonkotsu ramen. The broth is made from long-cooked pork bones and bacon fat, yielding a sort of liquid bacon. (If this scares you, note that there are vegetarian options, including konnyaku noodles.) In the broth are thick slices of tender pork, wood ear mushrooms and green onions; you can purchase a wide variety of extra toppings, though you’ll certainly want to add pickled ginger and sesame seeds from the condiment tray at your seat. The house-made noodles have perfect texture, and in addition to choosing how long the noodles are cooked, you can substitute the thicker, slightly jagged noodles for the thinner, straight ones that are specific to the tonkotsu broth. 606 5th Ave. S, Seattle | Tel (206)624-9321 4138 University Way NE, Seattle | Tel (206) 547-1774 412 Broadway E, Seattle | Tel (206) 323-7991

Henry’s Taiwan Plus Spun out from the original Henry’s Taiwan just a few doors down in Chinatown, this restaurant has a refreshingly comfortable feel. Chef Henry Ku attracts a strong following for low-cost, highquality Taiwanese fare, including his signature, juicy beef bing. Most fascinating, the two King Street locations offer different versions of his beef noodle soup. While the original Henry’s recipe is soy-saucebased, the broth at Plus is slightly more elegant, seemingly to match the restaurant’s slightly more elegant ambiance. Slow cooking of shank and bones with just salt, sugar, pepper and a few herbs results in a delicate, clear broth that’s delightful. The soup includes housemade wheat noodles along with bok choy, green onions, herbs and tender pieces of beef. 522 S King St, Seattle | Tel (206) 682-0389 502 S King St., Seattle | Tel (206) 624-2611 549 156th Ave SE, Bellevue | Tel (425) 213-5392

Maneki Eat at Maneki and you’re eating at an institution. The restaurant has been open 107 years and offers a wide variety of Japanese classics. Order soba tenzaru and you get a tangle of cold soba (made from buckwheat flour) topped with strips of dried nori sitting on the zaru—a slotted bamboo tray. Dip the tan-colored noodles into the cup of soba tsuyu (a sauce into which you mix green onions, grated daikon and wasabi to your liking) and enjoy your side of tempura shrimp, zucchini, carrot and cod. Many prefer cold soba over hot for the firmer texture; either is appropriate for the Japanese tradition of eating toshikoshi (year-bridging) soba on New Year’s Eve for a long and healthy life. 304 6th Avenue S, Seattle | Tel (206) 622-2631

10 息吹 ibuki • january / february 2012

Oma Bap “Korean-inspired” is how Oma Bap advertises itself, acting as a gateway in introducing Korean food to newbies and new fans alike. With a contemporary look and a Chipotle feel (you order at the counter and see the food in full display in front of you), Oma Bap offers an alternative to fast food, including the adjoining Fatburger. Bibimbap is the signature dish, but japchae appeals to noodle lovers. Made with sweet potato starch, these “glass” noodles are slippery, somewhat chewy and adept at absorbing flavors. In japchae, they’re stir-fried with a variety of vegetables (bell peppers, onions, spinach, mushrooms, carrots and cabbage), seasoned with soy sauce, sesame oil and spices, and made available with beef bulgogi or tofu. 120 Bellevue Way NE, Bellevue | Tel (425) 467-7000

Setsuna Setsuna is two halves of a whole. The back is a bar area that comes alive with darts and karaoke as the night wears on. The dining room offers reasonable combination plates, with choice of two mains (chicken teriyaki, tonkatsu, karaage, sweet and sour tofu, gyoza) along with rice, salad and miso soup. Among the noodle choices is tan tan soba, which is also available with udon. The buckwheat noodles come in dashi mixed with shoyu and mirin. On top is minced beef cooked with shiitake, green and yellow onions and spicy miso. Setsuna serves the noodles with a dinner salad that provides contrasting crunch and a cooling effect. 11204 Roosevelt Way NE, Seattle | (206) 417-3175

U:Don Ramen may be the current boom in Seattle, but Chef Tak Kurachi is convinced that udon is the next noodle worth discovering. To do udon right, he’s invested in both man and machine to create in-house, fresh-made noodles at his newly opened U:Don (pronounced YOU-don). Reminiscent of udon restaurants in Japan, bowls are reasonably priced, available many ways (both hot and cold), and served with tempura, kakiage and karaage. Pictured is the on-tama udon, which shows off the broad, thick noodles. The accompanying dashi-shoyu sauce is also made in-house, and the bowl comes with an onsen tamago (hot-spring egg), sliced green onions and a kick of grated ginger. Kurachi loves the koshi quality (the firm, al dente texture) of udon, saying, “Nothing can compare to the springiness of it.” This makes U:Don, in the U. District, a chewy and cheerful experience. 4515 University Way NE, Seattle | (206) 453-3788 www.ibukimagazine.com 11

[ ibuki Recipes ]

Japanese inspired noodle recipes Kake Soba Ingredients (1 serving) 1 bunch of soba <soup> 1/4 cup noodle soup base 1 cup water <toppings> 1 egg 1 bunch of green onions, chopped 1 shiitake mushroom, stem removed and thinly sliced

Directions 1. 2. 3. 4.

Veggie Ramen

Cook dried soba as directed on package. In a saucepan, add noodle base, shiitake and water. Bring to a boil. Beat an egg and slowly pour into the soup. Serve the cooked soba and pour in the egg drop soup. Sprinkle with green onions.

Ingredients (1 serving) 1 ramen package 1/2 tbsp vegetable oil 6 oz of moyashi sprouts 2 inches carrot, thinly sliced 2 inches celery, thinly sliced 1/4 cup canned corn, warmed in microwave 1 bunch of green onions, chopped 1/4 tsp la yu hot chili oil

Directions 1. 2. 3.

In a fry pan, heat 1/2 tbsp vegetable oil. Add sprouts, carrots and celeries. Stir until vegetables are softened. Cook ramen noodles and soup as directed on package. Serve ramen in a noodle bowl. Top with stir-fried vegetables, corn and green onions. Add la yu for spice.

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Tan tan udon Ingredients (1 serving)

1 bunch of udon <soup> 1/4 cup Mizkan™ Sesame Goma Shabu 1/4 cup Mizkan™ Oigatsuo Soup Base 1 tsp la yu hot chili oil 1/4 tsp doubanjiang (chilli bean paste) 1 cup water <spicy pork> 1/2 tbsp sesame oil 1/2 tsp doubanjiang (chilli bean paste) 1 garlic clove, minced 1/4 lb ground pork 2 bunches of green onion, chopped. 1 bok choy cabbage, lightly boiled

Directions 1. In a small saucepan, add Mizkan™ Sesame Goma Shabu, Mizkan™ Oigatsuo Soup Base, hot chili oil, doubanjiang and water. Bring to a boil. Set aside. 2. In a large pan, heat sesame oil, then add doubanjiang and garlic. Cook until garlic is slightly brown. 3. Add ground pork and cook until the meat is done. 4. Turn off the heat and add chopped green onion. Mix well. Set aside. 1. In a large saucepan, boil udon as directed on package. Drain well. 5. Pour udon in a noodle bowl and fill with soup. Top with pork and bok choy.

Bok Choy — Bok choy cabbage is a Chinese cabbage that has broad green leaves with white petioles. It is very low in calories and is a very rich source of many vitamins, minerals and antioxidants.

Doubanjiang — Doubanjiang is a spicy, salty paste made from fermented beans, salt, rice and various spices. It is used particularly in Sichuan cuisine and is a vital ingredient in many of the famous dishes of the region.

ENJOY MIZKAN’S AUTHENTIC JAPANESE CONDIMENTS! Mizkan’s Japanese condiments are all made with a secret original Japanese formula. It will add extraordinary flavor to your meal with this oriental accent.

Mizkan Americas, Inc. | www.mizkan.com | Mt. Prospect, IL 60056

Bonito Flavored Soup Base

Shabu-Shabu Sauce Sesame Goma Shabu & Citrus Soy Pon Shabu www.ibukimagazine.com 13

[ ibuki Recipes ] Shirataki noodle soup, sukiyaki style Ingredients (1 serving)

1/2 pack shirataki noodles 1/3 bunch of Japanese leek onions (naga-negi) 1 bunch shungiku or spinach 1 leaf of Napa cabbage 1 shiitake mushroom, stem removed and thinly sliced 1/8 lb beef, thinly sliced 1 egg <soup> 1/4 cup noodle soup base 1 tsp soy sauce 1 tbsp sugar 3/4 cup water 2 tbsp sake

Directions

Check out more recipes online www.ibukimagazine.com

SHIRATAKI — Shirataki noodles, made out of the roots of the konjac plant, are extremely popular of late due to the low number of carbohydrates and calories they possess. The noodle is high in fiber, and is a wonderful addition to anyone’s diet menu.

14 息吹 ibuki • january / february 2012

1. Boil shirataki noodles in boiling water for 3 minutes. Drain well. Set aside. 2. Slice naga-negi into bite-sized pieces. Cut shungiku and Napa cabbage into bite-sized pieces. 3. Poach egg in boiling water. 4. In a small saucepan, add water, soup base, sugar, sake and soy sauce. Bring to a boil. 5. Add sliced beef and cook until medium rare. Remove from the soup and set aside. 6. Add vegetables and shirataki noodles in the saucepan. Cook until vegetables are soft. 7. Serve the soup and vegetables in a noodle bowl. Top with cooked beef and poached egg.

SHUNGIKU — Shungiku is a leafy vegetable known as chrysanthemum greens. This flavorful leaf is full of vitamins C, E and B as well as calcium and iron.

Tempura Soba Ingredients (2 servingS) 2 bunches of dried soba <soup> 1/2 cup

Kikkoman® Hon Tsuyu Noodle Soup Base

2 cups water < tempura batter > 1/2 cup

Kikkoman® Tempura Batter Mix

1/2 cup water 2 jumbo prawns, shelled, butterflied and deveined, with tail on 2 slices of kabocha (about 1/4-inch thick) 2 slices of renkon lotus roots (about 1/4-inch thick) 1 Japanese eggplant, skin on, cut into 1/4-inch thick slices 1 oz of carrot, cut into thin strips 1/4 bunch of mitsuba (Japanese parsley) or Italian parsley, cut into 2-inch pieces 1 green onion, chopped Vegetable oil for frying

Directions 1.

In a large saucepan, boil soba as directed on package. Drain well and wash under cold running water. Set aside. 2. Pat dry prawns and vegetables with paper towels. This recipe and photo are from Kikkoman® Corporation 3. Fill electric or deep and wide skillet with at least 2 inches of frying oil; heat to 375°F. 4. In separate bowl, mix Kikkoman® Tempura Batter Mix and water to prepare tempura batter. 5. To fry prawns, hold by the tail and dip into batter one at a time. Drain off excess batter and slide prawn gently into hot oil. Repeat. Fry prawns about 1 minute each side or until golden brown. 6. Dip and fry kabocha, renkon and eggplant the same way as the prawns. Skim off pieces of cooked batter from oil with wire strainer. 7. Add mitsuba and carrots in the tempura batter and mix together. Remove the mitsuba and carrots with chopsticks and gently place into hot oil. Fry 1 minute or until lightly golden brown. 8. Remove and place tempura on paper towels or on wire rack over cake pan. 9. In a small saucepan, add Kikkoman® Hon Tsuyu Noodle Soup Base and water. Warm the soup on medium heat. 10. Re-heat soba under running hot water and serve in noodle bowls. Pour the soup and top with tempura. Serve with green onions on the side.

HON TSUYU Noodle Soup Base

Kikkoman Hon Tsuyu is made using select authentic ingredients to create a perfect umami balance. Serve hot or cold. Make authentic Japanese noodles!

Authentic flavor produced in Japan www.ibukimagazine.com 15

[ 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

Shima Sushi

(206) 632-2583 4429 Wallingford Ave N, Seattle

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

Setsuna Japanese Restaurant (206) 417-3175 11204 Roosevelt Way NE, Seattle

Issian

(206) 632-7010 1618 N 45th St, Seattle

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

Samurai Noodle — Capitol Hill (206) -323-7991 414 Broadway E, Seattle 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 Katsu Burger (206) 762-0752 6538 4th Ave. S, 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 Momiji (206) 457-4068 1522 12th Ave., 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

South End Blue C Sushi Westfield Southcenter (206) 277-8744 468 Southcenter Mall, Tukwila

Genki Sushi — Renton (425) 277-1050 365 S. Grady Way # B & C, Renton Daimonji Sushi & Grill (425) 430-1610 5963 Corson Ave S, # 194, Seattle

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

Miyabi Restaurant

(206) 575-6815 16820 Southcenter Parkway, Tukwila Marinepolis Sushi Land — Southcenter (206) 816-3280 100 Andover Park West 160, Tukwila

North End Cafe Soleil (425) 493-1847 9999 Harbour Place # 105, Mukilteo 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 19505 44th Ave W #K, Lynnwood Sakuma Japanese Restaurant (425) 347-3063 10924 Mukilteo Speedway # G, Mukilteo Taka Sushi (425) 778-1689 18904 Hwy 99 Suite A, Lynnwood

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

匠の味

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

“WE ARE IZAKAYA!”

11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com 16 息吹 ibuki • january / february 2012

Shima Sushi Bar

4429 Wallingford Ave N, Seattle Tel: (206) 632-2938 Hours: Sun-Thu 5 pm - 10 pm Shima Fri & Sat 5pm - 12am www.shimasushibar.com

Wallingford Ave N

“NO SUSHI, SO WHAT!” QFC

N45th St.

N44th St.

[ Restaurant Index ] Dozo Cafe — Factoria

Genki Sushi — Factoria Mall (425) 747-7330

(425) 644-8899 3720 Factoria Blvd SE, 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 Sushi Joa (206) 230-4120 2717 78th Ave SE, Mercer Island Gourmet Teriyaki (206) 232-0580 7671 SE 27th St, Mercer Island Noppakao Thai Restaurant (425) 821-0199 9745 NE 117th Ln, Kirkland Kiku Sushi (425) 556-9600 13112 NE 20th St # 200, Bellevue Marinepolis Sushi Land (425) 455-2793 138 107th Ave. NE, Bellevue

Dozo Sushi & Dining (425) 251-0900 206 Main St., Kirkland

Kirkland

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

I Love Sushi — Bellevue Main Rikki Rikki Japanese Restaurant (425) 828-0707 442 Parkplace Center, Kirkland

Tokyo Japanese Restaurant (425) 641-5691 3500 Factoria Blvd SE, 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 Marinepolis Sushi Land — Redmond (425) 284-2587 8910 161st Ave NE, Redmond

(425) 454-5706 11818 NE 8th St, Bellevue

Ask your favorite cafe, store or restaurant to stock IBUKI Magazine!

Co 0% up O on ff

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 i Sushi (425) 313-7378 1802 12th Ave NW., Issaquah Oma Bap (425) 467-7000 120 Bellevue Way NE, Bellevue 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

va Va lid w lid it no h a w ny th ot ro he ug r h dis D c ec ou em nt be s o r3 rp 1 rom 20 o 11 tio ns

7671 SE 27th St, Mercer Island

Gourmet Teriyaki (206) 232-0580

Sushi Tama (253) 761-1014 3919 6Th Ave, Tacoma TWOKOI Japanese Cuisine (253) 274-8999 1552 Commerce St, Tacoma Kabuki Japanese Restaurant (253) 474-1650 2919 S 38Th St #B, Tacoma

B-4, 4055 Factoria Blvd SE, Bellevue

1915 140th Ave NE, D1-B, Bellevue

Akasaka Restaurant (253) 946-3858 31246 Pacific Hwy S, Federal Way Main Japanese Buffet (253) 839-9988 1426 S 324Th St, Federal Way Blue Island Sushi & Roll (253) 838-5500 35002 Pacific Hwy S, Federal Way Tokyo Garden (253) 874-4615 32911 1St Av S #G, Federal Way Kyoto Japanese Restaurant (253) 581-5078 8722 S Tacoma Way, Lakewood

Dozo Cafe Bellevue

(425) 644-8899 | 3720 Factoria Blvd SE, Bellevue

Dozo Japanese Sushi Cuisine (425) 251-0900 | 206 Main Street, Kirkland

http://dozocafe.com

Tacoma & Federal Way I Love Ramen

(253) 839-1115 31254 Pacific Hwy S, Federal Way Bistro Satsuma (253) 858-5151 5315 Point Fosdick Dr NW #A, Gig Harbor Hanabi Japanese Restaurant (253) 941-0797 31260 Pacific Hwy. S, Federal Way Koharu Restaurant (253) 839-0052 31840 Pacific Hwy S, Federal Way

Come Experience Japanese street food

kushibar www.kushibar.com

2319 2nd Ave, Seattle, WA 98121 | (206) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am www.ibukimagazine.com 17

18 息吹 ibuki • january / february 2012

[ 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 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 The Cullom Gallery 603 S Main St, Seattle | (206) 919-8278

Bakery and Cafe Setsuko Pastry www.setsukopastry.com (206) 816 0348 1618 N 45th St, Seattle Healthy alternative pastries with a Japanese spin

Fuji Bakery Seattle Store (206) 623-4050 | 526 South King St, Seattle Fuji Bakery Bellevue Store (425) 641-4050 | 1502 145th PL SE, Bellevue UniCone Crepes (206) 243-6236 | 2800 Southcenter Mall, Tukwila Hiroki Desserts (206) 547-4128 | 2224 N 56th St, Seattle 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 Seattle Coffee Works (206) 340-8867 | 107 Pike Street, Seattle Cafe Zingaro (206) 352-2861 | 127 Mercer Street, Seattle Caffe Fiore (206) 282-1441 | 224 West Galer Street, Seattle Oasis Tea Zone (206) 447-8098 | 519 6th Ave S, Seattle Chatterbox Café (206) 324-2324 | 1100 12th Ave # 101, Seattle

Grocery & General Store H-Mart — Lynnwood (425)776-0858 | 3301 184th Street Southwest, Lynnwood H-Mart — Federal Way (425)776-0858 | 31217 Pacific Hwy S, Federal Way

Mutual Fish Company

(206) 322-4368 | 2335 Rainier Ave S, Seattle

Uwajimaya

Seattle Uwajimaya (206) 624-6248 | 600 5th Avenue South, Seattle Bellevue Uwajimaya (425)747-9012 | 699 120th Ave NE, Bellevue Renton Uwajimaya (425) 277-1635 | 501 South Grady Way, Renton Beaverton Uwajimaya

(503)643-4512 | 10500 SW Beaverton-Hillsdale HWY, Beaverton

Daiso

Unique Plus — organic children’s store (425) 296 -1024 | 219 Kirkland Ave. #101, Kirkland

Health and Beauty AISHA Skin and Body Care Therapy (206) 621-9494 509 Olive Way #Suite 1201, Seattle eN salon (425) 883-1010 13112 NE 20th St # 500, Bellevue WellnessOne of Eastgate (425) 289-0092 | 15100 SE 38th St., Ste. 305B, Bellevue 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 St SW #160, Lynnwood

Daiso Alderwood Mall (425) 673-1825 | 3000 184th St SW, # 398, Lynnwood Daiso International District (206) 355-4084 | 710 6th Ave S, Seattle Daiso Southcenter Mall (206) 243-1019| 2800 South center Mall, #1378 Tukwila Schools Japanese Floral Design Daiso Westlake Center (206) 447-6211 | 400 Pine St, # 124, Seattle Ikebana by Megumi Daiso The Commons at Federal Way www.ikebanabymegumi.com (253) 839-1129 | 1928 S Commons, Federal Way (425) 744-9751 Daiso Great Wall Mall — Kent Sogetsu contemporary school of (425) 251-1600 | 18230 E Valley Hwy, Kent ikebana. Classes in home studio Anzen Hiroshi’s and around town (503) 233-5111 | 736 NE MLK Blvd, Portland

Books, Games & Anime Anime Raku

(425) 454-0112 |10627 NE 8th St, Bellevue

Kinokuniya Bookstore

Seattle Kinokuniya (206) 587-2477 | 525 S Weller St, Seattle Beaverton Kinokuniya (503) 641-6240 | 10500 SW Bvtn-Hillsdale Hwy, Beaverton Tokyo Japanese Lifestyle — Southcenter Mall Store (206) 241-0219 | 633 Southcenter Mall, #1220, Seattle Tokyo Japanese Lifestyle — Northgate Mall Store (206) 363-3213 | 401 NE Northgate Way, #740, Seattle Tokyo Japanese Lifestyle — Tacoma Mall Store (253) 475-5380 | 4502 S Steele St, #616, Tacoma Tokyo Japanese Lifestyle — Capital Mall Store (360) 943-5790 | 625 Black Lake Blvd, # 334, Olympia 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 — University District (206) 547-5790 | 4341 University Ave NE, Seattle

Specialty store Saké Nomi — Sake (206) 467-7253 | 76 S Washington St, Seattle Umai Do Japanese Sweets (206) 4325-7888 | 1825 S Jackson St Ste 100, Seattle

Fashion Miki House USA

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’s Bilingual Education Japanese Montessori School 3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org

Bellevue Language Arts (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

Senior Care Nikkei Concerns (206) 323-7100 | 1601 E. Yesler Way, Seattle

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

Ask your favorite cafe, store or restaurant to stock IBUKI Magazine!

www.ibukimagazine.com 19

[ TEAS of asia ]

T e a

Green Tea: A Healthy Habit for the New Year

By Tiffany Picard

fter the free-for-all eating spree otherwise known as the holiday season, many of us are ready for a change of pace in the new year. If your New Year’s resolution is to eat healthier, consider adding a cup of tea to your daily routine.

health benefits In China, tea was originally consumed as a medicinal plant for its many health benefits. Today, modern science is discovering many of these benefits as well. Green tea is often studied for its antioxidant properties. These antioxidants can help prevent the body from free radicals, which damage cells and can lead to heart disease, cancer or arteriosclerosis. Studies indicate that drinking as little as two cups of green tea per day can help prevent the buildup of bad (LDL) cholesterol in the arteries. In addition, people who drink two or more cups of tea per day tend to have fewer incidents of heart disease and stroke, and recover from heart attacks faster.

for your beauty Tea may also help speed up the metabolism

20 息吹 ibuki • january / february 2012

and accelerate weight loss, especially when combined with exercise. The list of potential benefits goes on, from strengthening teeth to boosting the immune system to protecting the skin from harmful UV rays.

ter. Once you add below-the-boil water to your green tea, steep leaves for 1-2 minutes at most. Then remove the teabag/tea infuser or decant the tea into a separate cup. This prevents the overly grassy or bitter flavors in green tea from coming out.

The key to changing your diet is to set realistic goals and to enjoy your new habits. Perhaps substitute a cup of tea for your morning find your favoritE mocha, or a candy-cane-flavored green tea for While green tea is the most studied for its that peppermint ice cream! You never know health benefits, all tea comes from the same what the cumulative effect of those single plant, whether it is green, black, oolong, pu-erh cups per day may have. or white tea. The difference is in how the leaves are processed. What is most important is that the tea you drink tastes good to you, since that how to brew green tea is how it will become a regular habit. Many people do not enjoy green tea beIn this new year, try taking cause they feel it tastes grassy or bitter. However, they are probably just victims of poorly small, attainable steps — or brewed tea. Green teas are very delicate, so sips — toward better health! they become bitter when brewed with boiling water. Properly brewed green tea tastes sweet, smooth and rich. Steep your green tea in water below the boil, when tiny bubbles are just Tiffany Picard is a Seattle-based business starting to form on the bottom of your kettle. consultant who specializes in the tea industry Or bring water to a boil, then let it cool for five and online marketing. Visit her website at minutes. A general rule of thumb is to use about one teaspoon of tea leaves per eight ounces of wa-

www.t-consultancy.com.

S a k e

Warming up to the Concept of Good, Warmed Saké

[ Sake Nomi ]

By Johnnie Stroud, owner of Saké Nomi

e often hear customers profess their belief that “all bad saké is served hot and all good saké is served chilled.” Like most everything else in the saké world, it’s not that simple. But this kind of thinking is understandable, since many restaurants in the U.S. serve a lower grade “house” saké very hot.

However, not all saké will benefit from warming, so the combination of the right saké correctly warmed to the right temperature can be tricky. Because they are brewed with rice that is not as highly milled as the other premium grades and can be a little heartier and sturdier, slightly sweet futsu-shu (“regular”), honjozo and junmai grades often make the best candidates The custom of heating saké in Japan actu- for warming. ally originated in China and was tied to the beA couple styles of saké that often transform in lief that it was healthier to take food and drink interesting, delicious ways when heated are the warm, at a temperature close to one’s body kimoto and yamahai varieties, which are brewed temperature. Back before rice-milling technolusing more labor-intensive, old-fashioned ogy was very advanced, the saké was a lot less methods, and which, unlike the majority of refined than it is today, and warming it up cersaké produced, do not include the introduction tainly took some of the rough edges off. Warmof lactic acid in the beginning of the brewing ing the saké was very much the norm, and process. many saké pubs employed a person whose sole duty it was to warm the saké and to know In both these brewing methods, the lactic each regular customer’s preferred temperature. acid eventually develops naturally and sterilizes While we suggest most premium saké be the moto, or seed batch, but before it does, served slightly chilled, all saké show different “wild” airborne bacteria are introduced to the qualities at different temperatures, and there’s sake. They can leave traces of funky, acidic flavor no denying the pleasant warming sensation behind. These kinds of flavors can mellow and of gently heated saké warmed to just the right sometimes turn almost buttery when the saké is temperature. In the end, there are no strict gently warmed. rules as to which saké you can warm, and it all When warming saké at home, the biggest comes down to one’s personal preference.

mistake to avoid is making the saké so hot that you lose all the flavors and aromas that the brewers worked so hard to cultivate during the saké’s long, cold fermentation. You can use a microwave oven to heat your saké.. However, it can be difficult to heat it evenly using this method. Though it takes more time, it’s probably better and gentler on the saké to heat a ceramic tokkuri, or decanter of saké, in a pan of hot water on the stove. At Saké Nomi, we take the guesswork out of the wonderful seasonal treat that is kanzake (warm saké) by handpicking saké we think are well-suited to warming. And to ensure that we bring it to the correct temperature, we use a kansuke, a special machine (a kind of hot water “bath”) imported from Japan, made exclusively for the purpose of heating saké.

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

Sushi-Sake Night Sunday & Thursday every week

40% OFF

all Premium Bottled Sake &

$5 Specially Selected Sushi Rolls Voted

BEST SUSHI

ON THE EASTSIDE by “425 Magazine” Happy Hour in Rikki Rikki’s bar

Mon 4pm-close, Tue-Sat 4-6pm & 9pm-close

442 Parkplace Kirkland | (425)828-0707 | rikkirikki.com

I LOVE SUSHI Taste the Difference

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

www.ibukimagazine.com 21

[ special feature ]

Dine Japanese Style for a

Voraciously Romantic Valentine’s Day

By Jay Friedman

The Japanese believe as Americans do: The way to a lover’s heart is through the stomach. Given the sensuality of Japanese cuisine, why not (re)discover love this Valentine’s Day by enjoying a fabulous dinner at a Japanese restaurant?

Photos © I Love Sushi on Lake Bellevue

Kaiseki-style omakase courses at I love Sushi on Lake Bellevue * The menu changes monthly to reflect the availability of seasonal ingredients.

Finding Zen while enjoying a kaiseki meal at Momiji

By request, a special nabe feast awaits at Miyabi Sushi

Photos ©Momiji

Photos © Miyabi Sushi

Few foods are as sensual as sushi. It’s light and refreshing, so there’s less chance of a food coma if you’ve got post-dinner plans for passion. Cozy up to the counter and take turns ordering pairs of nigiri. You’ll learn to give up control, and in the process you might discover new pleasures. You can eat with your hands, and as a bonus, unagi and uni are considered aphrodisiacs. The Seattle area has great sushi, from Rikki Rikki to Shima Sushi to Shiro’s. Nabe is also romantic for dinner. You and your partner can laugh and play while you cook together in a shared, bubbling hotpot that provides warmth and comfort. Fish out the food and feed each other in this interactive meal. Miyabi Restaurant is one place that can serve up a special nabe feast if you reserve ahead. Should small plates be to your liking, an izakaya meal might be ideal. Kick back with sake, shochu, beer or wine, and order shareable nibbles as you nuzzle up to your loved one and pass the night away. If you’re lucky, kokoko (heart) might just be on the menu! Issian is a friendly place for such festivities, while Umi Sake House offers a more upscale setting. For fine dining, few experiences are as memorable as a kaiseki meal. If you’ve enjoyed kaiseki in Kyoto, you know it’s an elegant, multi-course affair in which you’re wowed by both the beauty of the plating and the balance of flavors and textures — eating with your eyes as much as your mouth. In Seattle, Momiji has a stunning Zen garden that’ll be the backdrop to kaiseki meals starting late January, while I Love Sushi’s Lake Bellevue location offers two kaiseki-style omakase dinners that change monthly. Post-dinner, how about something sweet with your sweetheart? Dozo Japanese Sushi is debuting Japanesestyle confections, or you can pick up dessert from Fuji Bakery, Fumie’s Gold or Hiroki Dessert.

Photos © Dozo Japanese Sushi

At Dozo Japanese Sushi, Japanese-style sweets after a shabu-shabu warmup during winter 22 息吹 ibuki • january / february 2012

My recommendation for a romantic Valentine’s Day: Mont Blanc or another treat paired with terrific coffee at Queen Anne’s Café de Lion, a walk to take in the scenic view at Kerry Park and then sushi dinner at Tangletown neighborhood favorite Kisaku or Eastlake’s elegant Sushi Kappo Tamura.

[ TOKYO FASHION ]

Poncho: DOUBLE STANDARD CLOTHING

Earrings: Handmade

Short Pants: DOUBLE STANDARD CLOTHING Boston Bag/Yves Saint Laurent

Knee-High Boots: DOUBLE STANDARD CLOTHING

Saori

Age 25 Occupation Denta l Hygienist Height 163cm Area Ginza Favorites.. Brand LOUIS VUITTON Shop DOUBLE STANDAR D CLOTHING Artist Namie Amuro

[ Travel ]

Menya Musashi Shibuya Bugotsu Gaiden - Gaiden Tsuke Soba

Ramen Revolution in Tokyo: Rede

amen — real ramen, not the packaged noodles of one’s college days — is a humble dish hoisted to high culinary art. In Japan, the specific time and place where ramen began is lost to history, but by the early 20th century, the particular versions were being perfected. Milky white pork-based tonkotsu defined the style of Kyushu. On Honshu, the lighter fish and chicken broths either flavored with salt (shio) or shoyu ruled. Meanwhile in northern Hokkaido, thick miso broths kept locals warm through the cold winters.

on the taste of fish. Apart from making exemplary traditional shio and shoyu, each of the 15 different branches of Menya Musashi has their own in-house and seasonal specials. A recent trip to Shibuya’s Menya Musashi Bugotsu Gaiden featured gaiden tsuke soba, a beautiful bowl of chilled noodles topped with a mix of greens — mizuna and leeks — a couple of sinfully fatty (and tasty) slabs of roast pork and an egg yolk!

Throughout Japan, one can find all the basic styles and regional variations nearly everywhere. In Tokyo, which boasts thousands of ramenya, there have always been far too many choices, but most follow traditional lines. Over the last decade, though, there’s been a bit of a revolution under way, with creative ramen cooks trying out new ideas and redefining what ramen can be.

Case in point is Setagaya’s Bassanova, a very hip place that specializes in green curry ramen. With the rich tradition of noodles from all over Asia, it seemed an obvious idea to meld Thai curry with Japanese (via China) noodles. Tradition in Japan is sometimes a little tough to break with. However, when Bassnova unveiled its cross-cultural revelation, it took off like a rocket. They also make a hot and sour Tom Yum soba that rocks!

One can generally place the beginnings of the ramen revolution at the feet of Takeshi Yamada, who opened the first of his chain of local ramen shops in Nishi Shinjuku in 1998. The original Menya Musashi is a mecca for ramen lovers. The beautiful Showa retro trappings and the boisterous and friendly patter of the cooks and servers created a new/ old style that made ramen shops trendy, rather then dowdy. Menya Musashi’s dashi (broth) tends toward an old-fashioned Tokyo style, heavy

24 息吹 ibuki • january / february 2012

Maybe because the real estate’s cheaper or because there’re more folks moving there, the west side of Tokyo seems to be where the biggest experimentation in ramen is taking off.

But the most famous of the new ramen houses is Ivan Ramen. Also located in Setagaya, it’s the brainchild of New York expat, Ivan Orkin. He took the ramen world by storm in 2006 with his simple establishment that made some of the best and most authentic ramen in town — by a foreigner, no less! Part of the secret to his success, beyond his perfect dashi, was making (and experimenting with) noodles in-house. Also,

Ivan Ramen Plus — Shoyu Ramen

efining a Classic Noodle along with the traditional toppings of menma (reconstituted dried bamboo shoots), garlic and shoga (pickled ginger), he offers such things as roasted tomatoes. Ivan just opened a new shop, Ivan Ramen Plus, where he’s soldiering on with even newer ideas, like a healthy vegetable soymilk dashi that’s as rich and fulfilling as tonkotstu. A handful of new restaurants are giving new ideas to what ramen can be. Like all great food traditions, ramen continues to grow and adapt. History will be the final judge of what the early 2000s have wrought, but

By Nicholas Vroman

there’s no better time than now to try some of the newest and most revolutionary ideas in the world of ramen. Nicholas Vroman is a writer, photographer, musician and cultural explorer, originally from Seattle, now living in Tokyo. He writes on film, music, food, travel and culture. With his wife, Virginia Sorrells, he writes the blog, Ajimi.net

www.ibukimagazine.com 25

[ LIFESTYLE]

MOVIES FASHION MUSIC GAMES & MORE

movieS a year in Japanese film 2011 • By Nicholas Vroman Sequels of Pirates of the Caribbean and Harry Potter were No. 1 and 2 this year in movie houses in Japan. But homegrown blockbusters dominated the rest of the top 10. At No. 3 was the newest animated delight from Ghibli Studios, Up from Poppy Hill. Some films that didn’t make the box office top 10, though, were real diamonds in the rough. Popular comedian Hitoshi Matsumoto’s third feature film, Saya-zamurai, was my No. 1. The story follows Nomi (played by Takaaki Nomi, Matsumoto’s favorite real-life bartender), a sadsack of an ex-samurai who has 30 days to make the shogun’s woebegone son smile or be forced to commit sepukku. The film goes from silly to hilarious to heartbreaking. Hirokazu Kore-eda’s I Wish is a smart kids’ film that even adults can enjoy. It stars real-life brothers and irrepressible comedy duo Maeda Maeda as a couple of kids who get an impossible idea of how to get their estranged parents back together. I Wish shows that not all dreams come true, but you gotta try. It was a perfect antidote to the downbeat mood that engulfed Japan after the tragedy of 3.11. My Back Page couples rising stars Kenichi Matsuyama and Satoshi Tsum-

abaki in a compelling story about a 70s era student radical an a reporter. Based on a real story, the reflection on coming of age in crazy times makes sense for today. Images: Left: Saya-Zamurai © Saya-zamurai film partners. Upper right: My Back Page © My Back Page film partners. Lower right: I Wish © I Wish film partners

gadget Samantha Thavasa x Canon • By Caroline Josephine Canon teamed up with Samantha Thavasa Petite Choice to combine fashion with technology, giving birth to the Canon IXY 600F x Samantha Thavasa Petite Choice camera. This camera is perfect for the average Samantha Thavasa lover; it comes in champagne pink and has many cute points. The startup screen shows a Samantha Thavasa original image when the camera is turned on, and the media play button features a Samantha Thavasa original design heart. The camera strap is a long gold chain connecting to a shorter wrist strap with a logo charm. The long gold chain is fashionable in its necklace-like appearance, and it allows the user to safely use the camera without fear of dropping it. Along with the cuteness that Samantha Thavasa offers, Canon brings its newest IXY series camera into the spotlight. The IXY 600F features a 28mm wide-angle lens and a large 3-inch LCD display for easy photo viewing. It is slim and light, so it’s easy to carry in your pocket, around your wrist or neck, or in your bag. Along with an 8x optical zoom, which allows the user to take clear images from far away, there is an optical image stabilizer, which allows for clearer images up close as well. One of the main features of the IXY series is that the cameras are easy to use, while producing high-quality photos. By combining fun and ease of 26 息吹 ibuki • january / february 2012

use with fashion and style, the Samantha Thavasa x IXY camera is perfect for lovers of both fashion and technology. Samantha Thavasa x IXY is available for global shipping at Rakutan Global market: http://global.rakuten.com/en

Book 1Q84 • By Josh Powell During a recent talk in Seattle, Jay Rubin read several seemingly unrelated snippets from his translation of 1Q84, the newest novel from Haruki Murakami. Each passage was just a few sentences in length and removed from any context. The question he posed to the audience was, “What did each of these chosen excerpts have in common?” The answer, as it turned out, was that they all mentioned a sink — a kitchen sink to be exact. Rubin’s pop quiz was meant as a tongue-in-cheek response to a New York Times review, which claimed that Murakami packed into 1Q84 just about everything “but the kitchen sink and a coherent story.” While it was clear Rubin didn’t hold the review in a particularly favorable light, he did acknowledge that Murakami’s newest book was intended as an exercise in packing as much into a novel as possible (and that perhaps it could have been shorter). He also shared his revelation that Murakami’s 1981 short story “On Seeing the 100% Perfect Girl One Beautiful April Morning” was the seed from which the 900-page 1Q84 grew. They share this basic premise: two people in love separate, lose memory of each other and then struggle to reunite. So what does Murakami grow from that seed in 1Q84? Quite a lot as it turns out. And what does it all mean? Well, it’s hard to say. By this point, all of the surreal and absurd aspects of the story — and there are quite a few — have been well documented. The consensus, however, is that, as many fans of Murakami already know, regardless of any sort

of resolution (which may in fact never come) it’s the long, strange journey that’s most enjoyable. There’s an oddly addictive quality to Murakami’s hyperaware, detailed descriptions, of which there is no dearth in 1Q84 — Murakami’s ultimate attempt at what he calls a “comprehensive novel.” Complementing that excess of, oftentimes, mundane detail, is that imaginative and surreal alternate reality that Murakami fans are so used to. In this case: religious cults, mysterious Little People emerging from the mouth of a dead goat, monsters, sex, violence and two moons. It’s debatable when presenting this article to whether anything particularly new is Kinokuniya Book Store brought to the table in terms of Murakami’s $30.5 >> $27.5 oeuvre, but there is certainly a whole lot more (the third volume of 1Q84 was an unplanned addition, written after the first two were already published in Japan). While perhaps daunting for the uninitiated, for those fans familiar with Murakami’s style, there’s never too much of a good thing — whether it all makes sense in the end or not.

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FOOD Tasty Winter in Japan • By Caroline Josephine Japan is a country that cherishes its seasons. From hanami (cherry-blossom viewing) in the spring to hatsumode (first shrine/temple visit of the year) on New Year’s Day, every season has a holiday, event or celebration. And every season has a food. More specifically, every season has its own tasty sweet treats. Nature brings the reason, but major food and drink manufacturers such as Lotte and Meiji bring us chocolate, chocolate and more chocolate. Fuyu (winter) snacks pop up around the beginning of November, dominating the snack aisle in every major convenience store across Japan. These snacks all have one major theme: chocolate. White chocolate and milk chocolate are the two most common forms fluffed, stuffed or drizzled over snacks that are already dear to our hearts. Toppo’s breaded sticks are filled with white chocolate.

Meiji’s Melty Kiss series gives us a variety of flavored chocolates covered with fluffy cocoa powder, which looks similar to snow. It comes in the standard flavors of strawberry and white chocolate. But there is an added Japanese twist: matcha (green tea) chocolate. While Toppo and Melty Kiss are around in their normal flavors year-round, Meiji’s Porute is a true fuyu snack. Porute is a mountain of cream sitting on a solid piece of chocolate covered with fluffy cocoa. It is dry and rich and melts in your mouth. It also flies off the shelves as soon as it’s stocked. In North America, Maeda-en, a green tea and exotic flavored ice cream company, expanded its Black Sesame Ice Cream series with Mochi Ice Cream. Available at your nearest Asian grocer.

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[ Newly Opened ] Umai do — international district

IZAKAYA 居酒屋 Izakaya is a great place for Valentine. You will find many things that will help you strengthen your relationship.

The long awaited Japanese confectionery store Umai Do is now opened on South Jackson Street. Owner Art Oki has been famous for years in the Japanese community because of his delicate manju, which he has been selling for private parties and at large Japanese events. Now, those very manju can be purchased at Umai Do. Manju is a traditional Japanese confection typically made with mochi rice flour and sweetened bean paste. It is usually gluten and dairy free and has much less fat than the typical Western-style confections. Art makes four kinds of manju: habutai (plain white mochi and azuki bean paste); pink manju (pink-colored mochi and lima bean paste); yomogi manju (mochi pounded with yomogi leaves and azuki bean paste) and kinako (yomogi manju topped with kinako soybean flour). “I want to have Seattleites enjoy fresh manju, not the ones shipped from Japan or California. It tastes much better with a soft, squishy texture,” says Art. He also sells dorayaki and imogashi, traditional Japanese confections that use flour and eggs. Art says he is available for catering with two days notice. Umai Do (206) 325-7888 | 1825 S Jackson St #100, Seattle

Sharing great food and sake

Umai Do serves freshly made manju that melt in your mouth.

U:DOn — University District Sugi chan And you can experience “Fear Factor” with your partner

You can do it baby!!

Sugi chan

raw fish eggs, slimy fermented beans, raw sea urchin..

U:Don Fresh Japanese Noodle Station is a new restaurant specializing in fresh, house-made udon noodles cooked to order and delivered in a fast, entertaining and interactive fashion. The restaurant offers eight kinds of fresh udon including on-tama udon (served with dashi soy sauce and slowly cooked poached egg), oroshi udon (served with grated daikon radish), niku udon (served with sukiyaki braised beef and onions) and curry udon. The restaurant features an open kitchen where customers can watch the udon noodles being made as they customize their meal by choosing freshly prepared toppings and sides such as tempura, karaage, kakiage or onigiri. U:Don (206) 453-3788 | 4515 University Way NE, Seattle

HAIKU sushi & seafood buffet — Redmond A new sushi and seafood buffet opened in Redmond Center. Haiku serves a wide variety of sushi, sashimi, udon, lobster, Dungeness crab, seafood and Asian specialties, cook to order grilled items, salads and desserts. The lunch buffet is priced at $11.95-$17.95; the dinner buffet is at $20.95-$23.95. Haiku Sushi & Seafood Buffet 425-376-2998 7548 164th Ave NE, Redmond Photo © Haiku Sushi & Seafood

IZAKAYA in WALLINGFORD

1618 N 45th St Seattle, WA 98103 Tel: (206) 632-7010 issian-seattle.com 28 息吹 ibuki • january / february 2012

TOKYO JAPANESE STEAK HOUSE — bellevue Tokyo Japanese Steak House of Federal Way opened a second restaurant in downtown Bellevue. The restaurant is famous for its teppanyaki-style dining where steak, seafood, chicken and fresh vegetables are cooked right in front of your table. Tokyo Japanese Steak House (425) 449-8567 | 909 112th Ave Suite#108, Bellevue

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www.ibukimagazine.com 29

[ LOCAL EVENTS ]

JAN 21

Celebrate Lunar New Year at Wing Luke When: January 21st Where: The Wing Luke Museum, Seattle ID

Lion Dance 11am: It’s not Lunar New Year without the traditional Lion Dance, and The Wing it the place to see it! Complete with drums, firecrackers and dancers. Free. Create Washi Pencil Holder 1-3pm: Using washi paper, a special Japanese decorative paper, teaching artist Yuki Chikamura will demonstrate how to make a washi pencil holder. Free. Oshogatsu 4:30pm: Welcome the New Year with a special Japanese tea ceremony. Green tea and sweets will be served. $5 admission, $3 children and members, includes tea and sweets. Info: www.wingluke.org

FEB 24

Celebrate Asia

When: February 24th Pre-concert performance starts at 6:30pm, concert starts at 7:30 p.m. Where: Benaroya Hall in Seattle Admission: Tickets start at $17

FEB 24

Now in its fourth year, Celebrate Asia showcases the musical traditions of both East and West in a spectacular celebration of our region’s diverse Asian community. Preconcert performances start at 6:30pm. This year, the concert features Mei Ann Chen (conductor), Cuong Vu (trumpet), Jie Ma (pipa) and HAHN-BIN (violin) in addition to the Seattle Symphony. http://www.celebrateasia.org/ Mei Ann Chen

Jie Ma

HAHN-BIN

Cuong Vu

JAN 22

Ikebana workshop New Year arrangement

When: January 22nd, 1pm-3pm Where: Kobo at Higo, Seattle ID Admission: $35, including all materials and flowers Make an ikebana arangement with a Japanese New Year theme (with red/white mizuhiki cords). Instructor is Sogetsu ikebana certified master, Megumi Schacher. Info: www.ikebanabymegumi.com

Mochitsuki 2012 — Year of the Dragon

JAN 29

When: January 29, 11am- 3:30pm Where: Scottish Rite Center 1512 SW Morrison Street, Portland Admission: Free

Mochitsuki Community Fair: 11:00AM – 4:00PM Enjoy free mochi samples, demonstrations and handson activities for all ages including: mochi pounding, mochi making, ikebana, origami, games and much more! Mochitsuki Stage Performances: 11:45AM – 3:30PM This year Mochitsuki will feature open seating in the auditorium. Seats will be available on a first-come, firstserved basis. Please be respectful of performers as you enter and exit the auditorium. Check back soon as we are still finalizing our performers for this year. http://mochipdx.org/

STG Presents: Cultures of China Festival of Spring When: February 3, 7:30pmWhere: The Paramount Theatre in Seattle Admission: $18-$88

Steve Aoki is a DJ and also the founder of Dim Mak Records, which counts leading indie rock bands such as Gossip, Bloc Party and Battles among its stable of signees. The son of wealthy restaurateur Rocky Aoki, he is of Japanese heritage and calls Los Angeles home. In 2007 he released his first official mix CD, Pillowface and His Airplane Chronicles, on Thrive Records. Featuring tracks by Justice, Klaxons, Mystery Jets, Peaches, Datarock, Yelle, Franz Ferdinand, Bloc Party and Scanners — most of them remixed — Pillowface and His Airplane Chronicles is fairly representative of Aoki’s renown as a taste-making dance-party DJ rather than a skillful turntablist. http://www.stgpresents.org

Exhibit on display through May 27 Where: The Wing Luke Museum, Seattle ID

FEB 3

Get IBUKI Magazine mailed to your home or office SUBSCRIPTION ORDER FORM $24 /year (6 issues) To subscribe, fill out contact information below and send with $24 check or money order. Make check or money order payable to: IBUKI Magazine, 12727 Northup Way Suite 3, Bellevue, WA 98005 Name: Address: E-mail address (optional):

Know of upcoming Asian food, music or other community Events? Drop us an email so we can share it with our readers!

MAR 9

When: March 9, show at 8:00pm Where: The Paramount Theatre in Seattle Admission: $25-35

Meet Me at Higo:

STG presents Cultures of China: Festival of Spring on Friday, February 3 at the Paramount Theatre, celebrating the Chinese New Year extravaganza of the Year of the Dragon. Youth Ensemble of Hubei Province along with several famous Chinese singers and three of the most famous Beijing opera singers will be featured in the show. http://www.stgpresents.org

30 息吹 ibuki • january / february 2012

The Dreadmeat tour with Steve Aoki & Datsik

Exhibit

Higo 10 Cents Store, owned by the Murakami family and a social hub in Seattle’s Japantown, has a long and fascinating community and family history. Meet Me at Higo welcomes younger generations to connect with and explore what it means to be Japanese American. Impressive personal photos, journals and artifacts are included in this traveling exhibition. Today, Higo 10 Cents Store (or Higo Variety Store) is KOBO at Higo and is still located at 604 South Jackson in Seattle’s International District. Info: www.nikkeiconcerns.org

Nikkei Horizons Winter 2012 Classes The winter quarter of Nikkei Horizons is starting on January 9. Registration is being accepted now. Classes include cooking classes with themes such as the Japanese bento box, one wok — three dishes, and wagashi — Japanese traditional sweets making, as well as arts & crafts, origami art, floral bouquets, kimono making, Japanese woodcarving, private sushi lessons and more. All classes require pre-registration. www.nikkeiconcerns.org

NEXT ISSUE Coming ComingNovember March 1st1st

FRIDAY, FEBRUARY 24 AT BENAROYA HALL | 6:30PM Pre-concert performances 7:30PM Concert begins

MEI ANN CHEN, conductor JIE MA, pipa | HAHN-BIN, violin THE CUONG VU GROUP SEATTLE SYMPHONY PRESENTING SPONSORS |

TICKETS START AT

$17

206.215.4747 | SEATTLESYMPHONY.ORG

DAISOJAPAN

Believe it or not, these items are all $1.50!!

For Valentine • • • • •

Gift box Wine bag Japanese candy Notebook Heart jewelry case

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Heart patterned plate Strawberry patterned plate Heart cover mug Heart muddlers Strawberry plate

Stay Warm • • • •

Chair cusion Floor mat Puffy socks Belly band

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Character print gloves Heart print gloves Character print mug Pocket warmer 5 pack

Kitchen & Kids • • • • •

lunch box tote Strabery lunch box Character print bowl Bento dish cup Kids learning book

• • • • •

Heart shaped pastry cutter Microfiber kitchen rug Origami Plastic container hand shovel

What’s Daiso? Daiso is the largest franchise of 100-yen shops in Japan with over 3500 stores in Japan and 300 stores in other countries. Here in Seattle, most products are priced at $1.50. Please visit our stores and you will be amazed with our large selections of quality products from kitchen and home products to cosmetics and toys. We also have an convenient on-line store at :

www.daisojapan.com

South center Mall - next to Seafood City 2800 South center Mall, #1378 Tukwila, WA 98188 (206) 243-1019

g n i n e p O d n a r G

Westlake Center - 1F in front of an escalator 400 Pine St, # 124 Seattle, WA 98101 (206) 447-6211

Alderwood Mall Lynnwood The Commons at Federal Way 3000 184th St SW, Ste 398, 1928 S Commons Lynnwood, WA 98037 Federal Way, WA 98003 32 息吹息吹 ibuki •• november / december2012 2011 32 january / february (425)ibuki 673-1825 (253) 839-1129

Seattle ID-Chinatown 710 6th Ave S Seattle, WA 98104 (206) 355-4084

Re-Opening

Great Wall Mall - Kent 18230 E Valley Hwy (at 184th St) Kent, WA 98032 (425) 251-1600