IBUKI Magazine Vol. 17 May & June 2012 by Ibuki Media

いぶき

息吹

12veganrECIPES

INTERVIEW

Michihiko Suwa

Hijiki Gohan, Tofu Steak, Tofu Caesar Salad, Sesame Natto Pasta, Green Tea Kanten Jelly & more!

Tokyo street snaps

GettingYour

Veggies A guide to Japanese vegetarian and vegan cooking

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Contents

IBUKI Magazine Vol. 17 May & June 2012

Features

Interview — Michihiko Suwa The prolific anime producer and self-described otaku talks about the next Detective Conan movie.

Getting Your Veggies

Learn how to make delicious Japanese cuisine that adheres to vegan or vegetarian principles. 8 9 10 11 12 13 14 15

Tofu Steak Tofu Caesar Salad/Miso Soup with Japanese Vegetables Mashed Tofu Salad Sesame Natto Pasta/Brussel Sprouts with Sesame Sauce Hijiki Gohan Pickled Hakusai with Konbu/Green Tea Kanten Jelly Vegan Cupcake Natto Soba Salad/Kid-Friendly Raisin Rolls

Eat & Drink 14 20

Restaurant Index Tea of Asia

Shincha: The First Tea of the Season

Sake

Fresh Spring Flavors with Namazake

28 Newly Opened

Lifestyle 18 19 23 25

i fart rainbow Store & School Directory Tokyo Street Snaps Travel — Kochi

A hidden gem for travelers who want to avoid the crowds.

26 Lifestyle

Art Uwajimaya’s Got a Brand New Enfu Bag Book In Search of Japan’s Hidden Christians Home Koji Uchida of Wafu Builders

Events

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

Contributing Writers & Artists Enfu (Ken Taya) Josh Powell Steve Corless Johnnie Stroud Photographer CC Yaguchi Cover Photo by CC Yaguchi

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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[ interview]

Michihiko Suwa

Anime Producer is an Otaku at Heart ichihiko Suwa, a prolific anime producer with Yomiuri Telecasting Corp. in Japan, visited Seattle for the first time this spring to attend Sakura-Con. Suwa is best known as the executive producer of the Black Jack, Inuyasha and City Hunter series, as well as the long-running Case Closed (Meitantei Conan) whodunits, which began in the mid-1990s. The latest Conan movie, released on April 14 in Japan, gets the diminutive detective embroiled in a soccer scandal. Suwa held a press conference at Sakura-Con and subsequently talked to Ibuki at the Con. The following interview features excerpts from both conversations.

“ I have quite a collection of manga from 30 years ago … I am an otaku.” IBUKI: Mr. Suwa, please tell us how you got into anime. Suwa: I started working as an animation producer in 1986. My first work was Robotan. I also worked at City Hunter. I’m also the producer of Detective Conan and Rinne no Lagrange … The 16th movie of the Detective Conan series (was released on April 14). It’s a mystery and it’s called The 11th Striker. IBUKI: Were your parents happy about your career choice? Suwa: (Laughs) My parents were happy for me. Ever since elementary school, I loved reading manga. I live in Aichi Prefecture. That’s my hometown, and I have about 3,000 manga there. I have quite a collection of manga from 30 years ago … I am an otaku (obsessed fan, nerd, collector). After I graduated from college, I entered the TV business. I was in charge of a variety program that aired at 11pm. I studied directing for three years, but then I was told to change jobs. Many people from Aichi move to Tokyo, but I didn’t want to go. However, my work made me. As a salaryman, I had to do what the company told me to. I was told to be the producer of Robotan. At my company interview, I told them I love manga. My boss remembered that, so he pulled me aside and made me go to Tokyo. But manga reading was my hobby. When I was told I had to do it for my job, I didn’t want to do it. Normally, people change jobs every three to five years, but in my case I’ve stayed in the same job. I did Yawara! (a movie based on the manga Yawara! A Fashionable Judo Girl). I’ve been doing the same thing all this time. I don’t think there is anyone else who has been in TV as long as I have. So I’m very proud and happy that I’m able to be here. IBUKI Does the original creator typically have a lot of say in the development of the anime since it’s so different from the manga? Suwa: They have a ton of influence because we’re taking the manga 4 息吹 ibuki • may / june 2012

and making it into anime. We respect each manga very much. As I said, I have 3,000 manga and read about 10 manga magazines a week. There are about 50 different types. Each magazine contains about 20 different manga stories … In Jimbocho (a neighborhood in Tokyo known for its bookstores and publishing houses), Shueisha and Shogakukan are right next to each other. There’s also Kodansha These three companies are the top of the publishing industry in Japan. Each company publishes monthly, weekly and biweekly manga. I go to the directors of these manga and talk to them about turning them into an anime if I find one that I like. So I put together planning documents with staff to present when I want to adapt a series. Then the creator or publisher decides if they want to go with my team or someone else’s. IBUKI: Other than the main characters in Detective Conan, who are your favorites? Suwa: There are a lot. Inspector Takahashi is a character that depends heavily on Conan; he’s a character that disappears. He’s basically in charge of the police and he tries to investigate or solve these mysteries but he can’t. So he asks Conan. There are a lot of characters in the animation that started out as these sheriff characters. The anime begins with Takaki and Sato. In the manga they don’t need to introduce that many police characters, but in the anime to create drama we need to create a lot of characters to help Detective Conan. There are a lot of times when we have to confirm with Gosho Aoyama

(the creator of the Detective Conan manga series) when we introduce new characters to get his approval. Inspector Shiatori is one we had to get approval of, but he was promoted in the manga, so he’s the same level as Megure. Since these characters are about the same level, we are always stressing out on how to use them. IBUKI: Are some of the murder cases (in Detective Conan) inspired by known mystery novels? Where do you get the inspiration? Suwa: We do get inspiration from other things, like Columbo. The original creator is a huge Sherlock Holmes freak. He creates some things that really go beyond what Sherlock Holmes did. We all love mysteries as well, so we read not only Columbo and Sherlock Holmes but many others as well. There is a famous writer in Japan named Keigo Higashino. There are many TV dramas and anime that have been made from his work. IBUKI: What have you been able to do while you have been in Seattle? Suwa: I like wine, and I’ve enjoyed some very good Washington and Oregon wines!

The 11th Striker, which opened in Japan on April 14, is the 16th anime to be made from the Detective Conan series. Suwa reports that the anime had the best two-day box office results of any of the films in the series. The film, which revolves around Conan and friends trying to figure out how to find and disarm a bomb in a soccer stadium, was released to coincide with the 20th anniversary of the J. League, Japan’s professional soccer league. © 2012 Gousho Aoyama / Meitantei Conan (Case Closed) film partners Now on screen in Japan

www.ibukimagazine.com 5

[ Feature Getting your veggies]

Getting Your Veggies

A guide to Japanese vegetarian and vegan cooking By Bruce Rutledge

egetarian cuisine has deep roots in Japan. Historians say it was introduced along with Buddhism as early as the 6th century, and then it flourished with the introduction of Zen Buddhism in the 13th century. But one needs to dig a little to find the truly vegan and vegetarian dishes in today’s Japan. While “pescatarians,” or vegetarians who eat fish, will find a culinary paradise in modern Japan, stricter vegans and vegetarians may have more trouble sticking to their dietary regimen unless they know where to look and what to cook. That’s because poultry, meat and fish are a central part of the Japanese diet. A meatless bowl of ramen, for example, may be made with a fishbased dashi soup stock, and bits of meat are often used in otherwise vegetarian dishes. Even tempura often has egg in the batter (although a delicious vegan alternative calls for yam instead of egg). The bottom line is that being a vegan in Japan requires a little preparation. However, once you have done the prep work and figured out what Japanese dishes you can make or order at a restaurant, you’ll find a complex, delicious and nurturing array of dishes to choose from – dishes such as vegan miso soup, a nourishing soup made with konbu (kelp) dashi broth, taro potato, carrot, konnyaku (devil’s tongue), shiitake mushrooms, burdock root and deep-fried tofu; sautéed green beans with ground sesame; and boiled spinach with mashed tofu, soy sauce and sugar. You’ll also find a vegetarian cuisine that has more umami, or savoriness, than most. Konbu dashi soup stock, miso and natto add the sort of savory flavors that carnivores get from a juicy steak. Plus these dishes give you all the protein a healthy person needs. “Japanese food is high in umami flavor,” says Naomi Kakiuchi of Nuculinary, a company that offers cooking

6 息吹 ibuki • may / june 2012

instruction, team-building exercises, catering and chef demos. “Even though there is no meat, it satisfies the need for savory food. Japanese cuisine is special that way.” Japanese cuisine pays a lot of attention to shun, or peak flavor, which means using seasonal ingredients whenever possible. In general, this means using leaves and buds such as butterbur sprouts (fuki no too) and angelica buds (tara no me) in spring; fruits and vegetables in summer; grains and nuts in autumn; and roots in winter, although the lines blur depending on the weather and the type of food. When Zen practitioners popularized the vegetarian shojin-ryori cuisine in the 13th century, they did so because of the tenet of ahimsa, or nonviolence, which keeps Buddhist priests from eating fish or animal meat. Today it’s clear that vegan or vegetarian diets are also often healthier than meat-based ones. Whether your reason for going vegan is ethical, dietary or both, you’ll find centuries of thought going into the combination of food in a vegan or vegetarian Japanese dish. “Indigenous cultural meals tend to have a complement of ingredients” that bring about a balanced diet, says Kakiuchi. “People ask me if I can maintain a healthy diet while eating only vegetables,” Zen Buddhist Priest Fujii Sotetsu writes on the website shabkar.org. “The answer, of course, is ‘yes.’ I have been following Buddhist training and eating only vegetarian meals for more than 50 years yet have never even caught a cold in all that time. Life in a Zen temple is strict and demands much physical labor, but I can take it in stride because I have the power of seasonal vegetables on my side.” On the following pages, we’ll introduce you to some vegan and vegetarian recipes and offer more insight on the health benefits of the main ingredients.

Photo by CC Yaguchi

www.ibukimagazine.com 7

[ Feature Getting your veggies]

Soy 大豆 Without soy, Japanese cuisine would be a pale version of itself. Soy brings us soy sauce, miso paste, tofu, natto and edamame, for instance, and provides plenty of protein. Soy products are low in unsaturated fats and high in omega-6 fatty acids. They are said to help prevent cancer, promote a healthy heart and ease menopausal symptoms in women when taken as part of a balanced diet. Soy products play an especially key role in Japanese vegan and vegetarian cuisine. The little edamame beans provide plant fat and a sense of satiation that keeps us from eating too much, for example, and the miso and natto supply a vegetarian diet with a large dose of umami and lean protein. Soy is the essential ingredient in tofu, which is made of soybeans, water and nigari, a coagulant derived from seawater. Tofu has few calories, little fat and is rich in iron. It also can be used in both sweet and savory dishes because it has little taste. The sticky natto, or fermented soybeans, may be more of an acquired taste than the rest of the soy family, but it is replete with health benefits: It is rich in protein, said to reduce blood clots and improve circulation and it has lots of dietary fiber. Photos by CC Yaguchi

Takumi

8 息吹 ibuki • may / june 2012

Tofu Steak Ingredients (1 serving) 1/4 cup Kikkoman Teriyaki Takumi Sauce, Garlic & Green Onion 1/2 package hard tofu, cut into pieces and pat dry with paper towels 1 tbsp sesame oil 1/2 package shimeji mushrooms Fresh parsley

Directions 1. In a skillet, heat half of the Kikkoman Teriyaki Takumi Sauce. Add shimeji mushrooms and cook until softened. Set aside. 2. In a separate skillet, heat sesame oil. Add tofu and sauté both sides until light brown. 3. Add the remainder of the Takumi Teriyaki Sauce. Coat all sides of the tofu with the sauce. 4. Serve tofu on a plate and top with the shimeji mushrooms and sauce. Garnish with fresh parsley.

The Joy of arTiSan Teriyaki Sauce SweeTened, Thickened, verSaTile

匠

Miso Soup with Japanese Vegetables Ingredients (2 servings)

2 tbsp miso paste 3 inch dried konbu 2 dried shiitake mushrooms (Soak in 1 cup water, then separate shiitake and liquid. Cut the stem off the shiitake and cut into thin slices) ½ medium carrot cut into thin slices 1 taro (satoimo) potato, cut into thin slices 3 inch gobo (burdock), cut into thin slices ¼ konnyaku, cut into thin slices ½ abura-age (fried tofu), cut into bite-sized pieces

Directions 1. In a saucepan, add 2 cups water and konbu. Let sit for about 5 minutes. Bring the water to a boil and keep boiling for about 2 minutes. Remove konbu. Add the liquid from dried shiitake. 2. Add all vegetables and bring to a boil again. Cook until vegetables are softened. 3. Reduce heat to very low. Scoop out some soup stock from the pan and dissolve miso paste in it. Gradually return the miso mixture to the soup. Do not boil the miso, as this will ruin the flavor.

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Tofu Caesar Salad Ingredients (2 servings) 2 romaine hearts, torn into bite-size pieces ¼ yellow pepper, sliced 1/2 cup croutons <Dressing> ¼ pack silken tofu, drain well 1 ½ tbsp miso paste 1 tbsp soy sauce 2 tbsp olive oil 2 tbsp rice vinegar ¼ tsp pepper 1 clove garlic, minced

Directions 1. In a blender, puree the silken tofu with miso, soy sauce, olive oil, rice vinegar, pepper and garlic. 2. In a large bowl, toss the romaine with the dressing. Top with the croutons and yellow pepper.

Access IBUKI Online IbukiMagazine.com View our magazine online

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[ Feature Getting your veggies]

Sesame 胡麻 Sesame is used in all sorts of Japanese dishes, from traditional sweets and rice crackers to sesame and green beans, a vegetarian favorite. It adds a nutty, oily element, enhancing the flavor of a dish. As a nut, it adds fat to the diet. It is also rich in protein. While sesame oil is used around the world, Japan is known more for using whole or ground sesame seeds, which are typically toasted. If you have a mortar and pestle to grind your sesame seeds, you’ll find that you can intensify the sweetness. Sesame is called “goma” in Japanese. You’ll see it in dish names such as goma-ae (sautéed vegetables with ground sesame dressing), goma wakame (sesame with wakame seaweed) and goma dofu (tofu made with sesame paste). It’s also used in salad dressings and sauces. Sesame seeds have a wealth of nutrients and are said to help lower cholesterol. They are rich in copper, which can reduce the pain and swelling associated with arthritis. They also have a high percentage of calcium, magnesium, tryptophan and manganese. But do be sure that you or those you are feeding aren’t allergic to sesame seeds before serving them.

Mashed Tofu Salad (Shira-ae) Ingredients (4 servings) 1 bunch spinach leaves, stem removed and cut into bite-sized pieces ¼ pack tofu, drain well and mash with a fork 2 tbsp ground white sesame 1 tbsp soy sauce 1 tbsp mirin 1 tbsp sugar

Directions 1. Boil plenty of water in a saucepan. Cook the spinach in the boiling water until wilted, about 2 minutes. Drain and wash the spinach under cold running water. Drain and squeeze out the excess water. Set aside. 2. In a small bowl, mix tofu, sesame, soy sauce and sugar. Mix well using an eggbeater. 3. Add tofu in the bowl and mix well.

Photos by CC Yaguchi

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Sesame Natto Pasta

Brussel Sprouts with Sesame Sauce

Ingredients (1 serving)

Ingredients (2 servings)

2 oz thin spaghetti 2 tbsp ground sesame 1 tbsp chopped green onion <Sauce> 2 tbsp ground sesame 1 pack natto 1 clove of garlic, sliced 1 tbsp soy sauce

½ lb Brussel sprouts, stem off <sesame sauce> 3 tbsp ground white or black sesame 5 tbsp

Mizkan Sesame Goma-Shabu Sauce

1 tbsp Mizkan HONTERI® Mirin 1 tbsp Mizkan Rice Vinegar

Directions

Directions 1. In a bowl, mix sesame, natto, garlic, soy sauce, mirin and vinegar. 2. Boil spaghetti according to the directions on the package. 3. Mix boiled spaghetti and the sauce. Serve on a pasta plate and top with sesame and green onion.

1. Boil Brussel sprouts in lightly salted water for a few minutes or until desired softness is reached. Drain well. 2. In a bowl, mix ground sesame and Mizkan Sesame Goma-Shabu Sauce. 3. Mix boiled Brussel sprouts and sesame sauce.

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HONTERI® Mirin Seasoning

Shabu-Shabu Sauce Sesame Goma Shabu & Citrus Soy Pon Shabu www.ibukimagazine.com 11

[ Feature Getting your veggies]

Seaweed 海藻 Nori, wakame and konbu are the most popular types of seaweed in Japanese cuisine. They’re chock full of naturally occurring minerals and have myriad health benefits. Nori, used in sushi, comes in sheets that are sometimes pre-roasted. Wakame is thin and stringy and comes in a dark green or brown color. You can find it in both fresh and dried form. Konbu comes in ropes and is typically sold dried. It’s a strong source of fiber, umami and iodine. Kanten, made from a different kind of red algae, is often used in Japanese confections. It is a gelatinous substance often used in vegan diets. Dashi in Vegetarian Cooking — Konbu & Shiitake The key to being able to eat Japanese cuisine and maintain a strict vegan or vegetarian diet may lie in the seaweed. So much Japanese cuisine is cooked with a dashi soup stock that is typically meat or fish based. But konbu dashi, the kelp-based alternative, and shiitake dashi, made from dried shiitake mushrooms, are a vegetarian’s best friend. “The time it takes to boil water is all the time it takes to make konbu dashi,” says Kakiuchi of Nuculinary. “It’s kelp-infused water.” And once the vegetarian dashi is made, you can use it to make all sorts of simmered dishes without worrying about breaking your regimen. Photos by CC Yaguchi

Hijiki Gohan Ingredients (6-8 servings) 2.5 cups (or 3 Japanese cups) short grain japonica rice, washed in cold water 3 tbsp dried hijiki, soaked in cold water and drained 1 medium carrot, cut into thin strips 2 tbsp soy sauce 8 inches gobo, cut into thin strips 2 tbsp mirin 2 shiitake mushrooms, finely sliced 2 tbsp sake 1/2 cake abura-age, finely sliced 1 tbsp sesame oil

Directions 1. Soak rice in cold water for more than 15 minutes. Drain well and set aside. 2. In a skillet, heat sesame oil in high heat. Add 1/4 cup water, hijiki, carrot, gobo, shiitake, abura-age, mirin, sake and soy sauce. Mix well and cook until liquid is half gone and vegetables are softened. 3. Remove from heat. Separate liquid and vegetables by using strainer. 4. Add water to the liquid to make it 2.5 cups of liquid. 5. In a rice cooker, place the drained rice, then add 2.5 cups of liquid. Add cooked vegetables on top. 6. Steam rice as directed on the rice cooker or on the rice package.

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Easy Japanese cooking

Pickled Hakusai with Konbu

Green Tea Kanten Jelly

Ingredients (6-8 servings)

½ head hakurai (napa) cabbage, chopped into bite-sized pieces ½ tbsp salt 3 oz konbu

2 tsp green tea powder 2 tbsp hot water 1 kanten bar (agar agar) or 1 pack kanten powder 2 cups water ¼ cup sugar Anko (red bean paste) for topping Try Maeda-en Matcha “Culinary Quality”

Directions 1. In a large bowl, mix cabbage and salt well and rub with hands. Let sit for 10 minutes. 2. Drain well by squeezing by hand. 3. Place the cabbage and dried konbu in a plastic bag. Keep in refrigerator for a night. 4. Serve chilled.

Directions

1. In a small bowl, mix green tea powder and hot water. Mix well and set aside. 2. Soak and boil kanten in water following directions on package 3. Add sugar and green tea mixture. 4. Place in a square-shaped container. Refrigerate until set. 5. Cut into desired size and top with anko.

www.ibukimagazine.com 13

[ Feature Getting your veggies]

More Vegan Recipes! Vegan Cupcake

by Setsuko Pastry Ingredients (12 servings) 2 cups all purpose flour 1 cup sugar 1 tsp salt 1 1/2 tsp baking soda 4 tbs cocoa 2 tsp vanilla 2/3 cup vegetable oil

1 1/2 tbs vinegar 1 1/4 cup water <Tofu Cream> 1 lb hard tofu 3 tbs sugar 1 tbs honey 2 tbs cocoa

Directions 1. 2. 3. 4. 5.

Preheat oven to 350F and line a muffin pan. In a big dry mixing bowl, mix all purpose flour, sugar, salt, baking soda and cocoa. In a separate bowl, mix vanilla, oil, vinegar and water. Add the dry mixture (2) into the wet mixture (3) and mix well. Pour into liners 3/4 of the way. Bake 18-20 minutes. Transfer to a cooling rack and let them cool completely. 6. Make the tofu cream: Microwave tofu for 5 minutes. Drain water from tofu. 7. In a food processor fitted with a metal blade, process well tofu, sugar, honey and cocoa. Use the mixture to decorate the muffins.

Photo by Jessica Loafman

14 息吹 ibuki • may /june / june 2012 2012

Setsuko Pastry is a healthy alternative pastry with a Japanese spin. The pâtissier, Setsuko, crafts her cakes and cookies from scratch with low-sugar ingredients and uses no artificial flavors or preservatives. She specializes in custom orders and caters to vegan, low sugar, flourless and special diets. Info: www.setsukopastry.com , setsukopastry.wordpress.com

Natto Soba Salad by Megumi Natto Ingredients (2 servings)

Directions

1/4 lb soba noodles 5 tbsp natto 1/2 English cucumber, sliced diagonally 3 tbsp green onion, sliced diagonally 1/4 cup daikon sprouts (or alfalfa sprouts) 2 tsp white roasted sesame seeds <Soy sauce dressing> 1 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1/2 tsp ginger juice

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

Make the soy sauce dressing: In a small bowl, whisk all the ingredients of the dressing. Bring a large pot of water to a boil over high heat. Break the soba in half and add to the boiling water. Cook, stirring occasionally, for the minutes indicated on the soba package. Drain the soba, rinse thoroughly under running cold water and drain again. In a large bowl, mix the soba, natto, cucumber and green onion. Transfer them to a serving dish and top with the daikon sprouts. Pour on the dressing and sprinkle with sesame seeds.

Megumi Natto is fresh, not frozen, natto using organic and non-GMO soybeans from North Dakota. Minami Sato, the owner of Japan Traditional Foods Inc. (Sonoma CA), which makes Megumi Natto, believes in the great health benefits of natto’s special enzymes. His passion is to provide the highest quality of natto so that people in the U.S. can enjoy its great flavor. Info: www.meguminatto.com

Kid-Friendly Raisin Rolls by Megumi Preschool Ingredients (16 rolls) 3 cups bread flour 1 ¼ cup warm water (100-104 F) 1 ½ tbsp sugar ¼ tsp salt 2 tbsp vegetable oil 1 tsp dry yeast ½ cup dried raisins

Directions 1.

2. 3. 4.

5. 6.

Soak raisins in warm water (not included in the ingredients) for 5 minutes, then drain well. Chop them roughly for children to prevent choking. Set aside. In a bowl, mix flour and salt. Set aside. In a separate bowl, mix warm water and sugar, then sprinkle yeast on top of the mixture. Add 1 cup of the flour mixture and vegetable oil. Beat with an electric hand mixer on low speed for 30 seconds. Beat on high speed for 3 more minutes. Using a wooden spoon, stir in as much remaining flour as you can. Knead in enough remaining flour to make moderately stiff dough that is smooth. It takes about 8 minutes to knead.

7. 8. 9.

Add chopped raisins and knead 2 more minutes. Shape dough into a ball. Place in a greased bowl, cover and let rise in a warm place until it doubles in size (50 minutes to 1 hour). 10. Shape dough into 16 balls. Place balls in a baking pan, cover and let them rise in a warm place until they double in size (30-40 minutes). 11. Bake in a 375F oven for 15-20 minutes. 12. Remove the rolls from the pan and cool on wire racks. Megumi Preschool is a Japanese language preschool and kindergarten with two facilities in Seattle and Bellevue. The school gives special attention to the lunches it serves. School Kitchen sfaff Sakiko Furukawa, mother of a 2-year old daughter who studies at Megumi, cooks safe, healthy and enjoyable lunches for young children. Children at Megumi Preschool learn about the culture of Japan through conceptual dishes that change according to the four seasons. Info: www.megumipreschool.com 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

Katsu Burger (206) 762-0752 6538 4th Ave. S, 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

South End 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 Toshi’s Teriyaki Grill (425) 687-5938 509 South 3rd St, Renton

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

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 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 Genki Sushi — Factoria Mall (425) 747-7330 B-4, 4055 Factoria Blvd SE, Bellevue

匠の味

Co 0% up O on ff

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 Jbuen s or re3 p 210 2 rom 120 o 11 tio n

Samurai Noodle — U-District (206) 547-1774 4138 University Way NE, Seattle

Maneki (206) 622-2631 304 6th Ave S, Seattle Samurai Noodle — Uwajimaya Moshi Moshi Sushi (206) 624-9321 (206) 971-7424 606 5th Ave. S, Seattle 5324 Ballard Avenue, Seattle Aoki Japanese Grill & Sushi Bar Nishino (206) 324-3633 (206) 322-5800 621 Broadway E, Seattle 3130 E Madison St#106,Seattle Aloha Ramen Nijo (206) 838-3837 (206) 340-8880 8102 Greenwood Ave N,Seattle 89 Spring St, Seattle Bush Garden Restaurant Red Fin Sushi Restaurant (206)682-6830 (206) 441-4340 614 Maynard Avenue S., Seattle 612 Stewart St, Seattle Chiso Ricenroll — Madison Street (206) 632-3430 (206) 262-0381 3520 Fremont Ave. N, Seattle 214 Madison St, Seattle Fuji Sushi Shiki Japanese Restaurant (206) 624-1201 (206) 281-1352 520 S Main St, Seattle 4 W Roy St, Seattle Genki Sushi — Queen Anne Shun Japanese Cuisine (206) 453-3881 (206) 522-2200 500 Mercer St #C2, 2B, Seattle 5101 NE 25th Ave #11, Seattle Genki Sushi — Capitol Hill Tsukushinbo ((206) 257-4418 (206) 467-4004 1620 Broadway, Seattle 515 S Main St, Seattle Hana Restaurant Village Sushi (206) 328-1187 (206) 985-6870 219 Broadway E, Seattle 4741 12th Ave NE, Seattle Hiroshi’s Restaurant Wabi-Sabi Sushi (206) 726-4966 (206) 721-0212 2501 Eastlake Ave E, Seattle 4909 Rainier Ave S, Seattle Samurai Noodle — Capitol Hill (206) -323-7991 414 Broadway E, Seattle

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

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

http://dozocafe.com 16 息吹 ibuki • may / june 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

Dozo Cafe Bellevue

QFC

N45th St.

N44th St.

[ Restaurant Index ] Dozo Cafe — Factoria

Gourmet Teriyaki (206) 232-0580

7671 SE 27th St, Mercer Island

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 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 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

(425) 644-8899 3720 Factoria Blvd SE, 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

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 Ave S #G, Federal Way Kyoto Japanese Restaurant (253) 581-5078 8722 S Tacoma Way, Lakewood

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

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

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 — Albertson’s on Mercer Island (206) 232 0244 2755 77th Ave. SE, Mercer Island Marinepolis Sushi Land — Redmond (425) 284-2587 8910 161st Ave NE, Redmond

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

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

“NO SUSHI, SO WHAT!”

“WE ARE IZAKAYA!”

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

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 • may /june / june 2012 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 Azuma Gallery (206) 622-5599 | 530 1st 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 Place 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

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 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 Daiso Westlake Center (206) 447-6211 | 400 Pine St, # 124, Seattle Daiso The Commons at Federal Way (253) 839-1129 | 1928 S Commons, Federal Way Daiso Great Wall Mall — Kent (425) 251-1600 | 18230 E Valley Hwy, Kent Mutual Fish Company (206) 322-4368 | 2335 Rainier Ave S, Seattle Anzen Hiroshi’s (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 (425) 455-4063 | 1032 106th Ave NE #123, Bellevue Momo (206) 329-4736 | 600 S Jackson St, Seattle Unique Plus — organic children’s store (425) 296 -1024 | 219 Kirkland Ave. #101, Kirkland

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

Japanese Construction Wafu Builders by Koji Uchida www.japanesearchitect.com (206 ) 369-5012 Japanese gates, fences, shoji, tatami mats, bathrooms, tea rooms and more

Health and Beauty 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

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’s Bilingual Education

Megumi Preschool — Seattle (206) 723-8818 | 7054 32nd Ave S # 101, Seattle

Megumi Preschool — Bellevue (425) 827-2540 | 2750 Northup Way Bellevue Japanese Montessori School 3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org

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

www.ibukimagazine.com 19

[ TEAS of asia ]

T e a

Shincha: The First Tea of the Season

By Tiffany Picard

ea makes you savor the moment because every cup is unique. Once you finish a cup of tea, it’s gone for good! The way you brew your tea, as well as the season in which the tea leaves were harvested, can make a huge impact on the flavor. That’s not something to mourn, though. Tea is directly connected to nature and the seasons, which in turn gives us a connection to the present moment.

Shincha Tea plants go dormant during the winter and put out their first buds in the warmth of spring. This first “flush” of tea leaves is rich in nutrients produced during the cold winter weather and often yields the richest flavors and aromas of all tea harvests. In Japan, the first harvests of the year are called shincha — shin meaning “new,” and cha meaning “tea.” Shincha leaves are picked in April and May, and the tea is celebrated as the pinnacle of tea production each year.

enjoy the fresh aroma Japanese green tea is delicate, and its complex flavors fade over time. A green tea that has been sitting in the back of a cupboard for years

20 息吹 ibuki • may /june / june 2012 2012

will only be a shadow of the brilliant flavors, aroma and color of a freshly harvested shincha. The vivid yellow-green infusion is vegetal but also sweet, with a rich aroma and a savory nuance that lingers on the palate for hours. This savory quality, known as umami, is highly valued in Japanese cuisine. Den Shirakata, owner of the Japanese tea company Den’s Tea, appreciates shincha for its robust, grassy taste. He explained, “You taste earth and nature in shincha.” Shirakata also said that this year’s winter was particularly harsh, which often results in even better tasting teas in the spring. Shincha is an umbrella term for new spring tea, but it usually refers to sencha, the most popular type of Japanese green tea.

companies in mid to late May: Maeda En — Irvine, WA www.maeda-en.com Den’s Tea — Torrance, CA www.denstea.com Sugimoto USA — Seattle, WA www.sugimotousa.com Teance Fine Teas — Berkeley, CA www.teance.com Tea’s flavors are temporal, but that’s the beauty of the beverage. A cup of shincha is like a fresh spring breeze.

Take time this season to savor a good cup of tea and rememfinding shincha in THE u.s. ber that there’s no time like the While the Japanese consume most of the present to taste what life has to green tea they produce, we’re lucky to have offer! some Japanese green tea available internationally. Spring teas usually arrive in North America by boat in early summer. However, a few tea companies air-ship small batches of shincha to allow Western customers to enjoy the teas while they are as fresh as possible. Severe winter weather may delay harvests this year, but 2012 shincha should be available at these tea

Tiffany Picard is a Seattle-based business consultant who specializes in the tea industry and online marketing. Visit her website at www.t-consultancy.com.

S a k e

Namazake Rings in Spring with Fresh Flavor

[ Sake Nomi ]

By Johnnie Stroud, owner of Saké Nomi

n Japan, nothing embodies spring more than that brief, beautiful period when the sakura (cherry blossoms) are in full bloom. Everyone knows the beauty is fleeting, with the sakura soon to flutter to the ground like Mother Nature’s confetti, and the Japanese people’s appreciation of this cyclical phenomenon is poetic and passionate.

life” (approximately one year, for most sake) and tones down and mellows out some of the flavors. This heating process is known as hi-ire and is expressed in kanji with the literal meaning of “putting in the fire.” It’s not known as “pasteurization” in Japan, in part because brewers have been doing it since the mid-1500s, 300 or so years before Monsieur Pasteur made his namesake discovery in France.

Because namazake has never been subjected In the sake-brewing world, nothing says spring like the “zing” of unpasteurized to hi-ire, it retains and expresses a brashness, youthfulness and vigor that “normal” pasteurnamazake. ized sake does not. It is most often associated The term nama has many meanings and with a brewery’s initial release in the early spring, connotations in Japanese, some of which inthough some varieties are released in other seaclude “raw” (nama + sakana (fish) = namazasons, and some are available year round. kana), “draft” (nama + biiru (beer) = nama biSince it is “raw” and “fresh,” great care must iru), and “live” (nama + housou (broadcast) = nama housou). When the term nama is used be taken to refrigerate namazake (40-50 with sake, it becomes namazake and refers to F is a good temperature range) in order to avoid a unique variety of fresh, lively, often seasonal spoilage. This condition of hi-ochi is easy to recognize because the sake will become cloudy sake that has not been pasteurized. and the bottle will resemble one of those 1970s The majority of sake, after it has been lava lamps. Not groovy, baby. brewed and pressed, is pasteurized twice — Until recently, there wasn’t a great deal of once before it is aged (generally six months), namazake released to the Seattle market, but and once again just before it is shipped. This in the past couple of years there has been conis often accomplished by running the sake siderable improvement in its distribution. Some through a coil submerged in water heated to namas are seasonal (mostly spring, summer and around 150 F. “Heat treating” the sake in this fall limited releases), while others are now lomanner deactivates enzymes that could spoil cally available throughout the year. the sake, stabilizes the sake for a longer “shelf

Often intense and curiously refreshing, namazake can be the essence of spring — in a bottle. Following are notes on some of Seattle’s most popular namazake: Seikyo “Omachi” Namazake Region: Hiroshima Grade: Tokubetsu Junmai Availability: Seasonal (Spring) Soft and citrusy, with a luxurious, almost viscous mouthfeel. Notes of grapefruit and lemon throughout, creating a wonderful, beguiling contrast between the sharpness of the acidic citrus elements and the silky texture. Traces of minerality and astringency on the edges make it an ideal pairing for oysters on the half-shell. Kamikokoro Toukagen Shiboritate Region: Okayama Grade: Tokubetsu Junmai Availability: Seasonal (Spring) Pronounced golden hue, with notes of white, sweet peaches in the nose. Rich sweetness gives way to cinnamon-tinged spiciness riding on a pleasant viscosity. This nama genshu (unpasteurized & undiluted sake) is brewed with yeast cultivated from white peaches. 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

www.ibukimagazine.com 21

No Promises, Just Results Experience your skin as nature intended

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Dr.Ci:Labo is very pleased to introduce “2012 Happy Spring Promotion” from April 9 to May 31 , with purchase of $130 or more on any Dr.Ci:Labo Products, you will receive Enrich-Lift skincare set !

News ! Dr.Ci:Labo’s official website has been renewed as a direct internet shopping site! Become a member now! You can take the advantage of our Dr.Ci:Labo Free Sample Starter Kit ! >>

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[ TOKYO FASHION ]

Knit Hat/H&M

Denim/NAVANA Tight Skirt/SLY Shoulder Bag/FOREVER 21

Airi

Fur Boots/WEGO

Age 20 Occupation Part-T imer Height 170cm Area Shibuya Favorites: Brand SLY, moussy Shop ZARA, H&M Salon PEEK-A-BOO Omot esando Music K-Pop

Study & Homestay in Japan Sankei

(800)332-0208

Global Education info@sge-japan.com

1-Year High School Exchange This program welcomes students from North America to Meitoku Gijuku High School located in Kochi prefecture for one year as exchange students. Students may transfer course credit to their current schools in the United States or Canada through this program. Students may enroll in subjects equivalent of up to about 70 units / 7 unites of credit during one year program, including Japanese, English, Math following native school curricula. All students will participate in extra activities such as baseball, soccer, basketball, sumo, judo, ﬁne art, marching etc. Exchange students will live in an on-campus dormitory.

Application closing by May 31st !!

Call Sankei Global Education (800) 332-0208 to obtain broucher with more information

Summer School July 22- Aug 2, 2012

This program is a 12 day Japanese language study program at the Meitoku Gijuku High School in Kochi prefecture. The school campus is located near a Kochi prefectural nature park and surrounded with beautiful natures. Students will join three hour Japanese classes in morning, followed by activities such as ﬁshing, sea kayak, and Japanese hot spring experience. This program is suitable for middle school students currently studying Japanese and who want to improve their skills during summer, as well as native Japanese living in America.

Application closing upon all placements taken

Call Sankei Global Education (800) 332-0208 to obtain broucher with more information

Home-stay

This Program welcomes anyone who wants to experience the real Japanese way of life while staying with host families. This is a great chance to learn Japanese culture, custom and everyday conversation. You may customize your stay from weekend short-stays for your vacation to long term stays to accommodate your study abroad program. We offer 24 hour emergency support from English speaking staff. You may take post-arrival orientation covering “Daily life in Japan,” “Japanese culture,” and “Home-stays in Japan.” No matter how old you are, or how good your Japanese language ability is, this home-stay program will be a great intercultural experience for you.

24 息吹 ibuki • may / june 2012

Call Sankei Global Education (800) 332-0208 for more information

[ Travel ]

Kochi

By Steve Corless

Study at Me itoku Gijyu ku in Kochi !

Meitoku Gijy uku High Sc hool, locate Kochi, offered d in a 1-year hig h school ex change prog ram as well as a 12-day Jap nese languag ae study sum mer school p gram for mid rodle school st udents last ye ar.

ochi City, located on the southern coast of Shikoku, is a bit off the beaten path of most travelers to Japan, but a visit to the area offers a welcome respite to the crowds of the larger cities and tourist destinations. Balmy and often wet, ocean breezes give this city a welcome hint of the tropics.

The city’s most popular tourist destination is Kochi Castle. It is one of the country’s best. Built in 1611, the castle today is the original structure rather than a modern reconstruction. The castle grounds are located in the center of the city near the popular Obimachi shopping district. Another popular site is Godaisan Mountain and the Chikurenji Shrine. Those with an interest in Japanese history may recognize Chikurenji as home to stop 31 on the Shikoku Pilgrimage of 88 temples. The temple grounds include traditional gardens and one of Japan’s most beautiful pagodas. Fans of manga will enjoy a visit to the Yokoyama Memorial Manga Museum. The museum showcases the works and life of Yokoyama Ryuichi, one of Japan’s most famous manga artists and creator of the Fuku-chan comic series beloved by children and adults alike. The museum is located in the Kochi City Culture Plaza in central Kochi City.

<< Harry Mae mura, a high school student from Californ ia, studied at Meitoku as an exchange st udent. Meitoku Giju ku is a very different ex rience. It’s a pegood way o f meeting new people from around the world and great schoo a l for people w h o to learn mo really want re about Jap an.

A short bus ride from central Kochi will take you to Katsurahama Beach with its scenic ocean vistas and pleasant walking paths. Here you will find a memorial and museum dedicated to Sakamoto Ryoma, Kochi’s most famous son. Sakamoto Ryoma was an important figure in Japan’s development from an isolated, feudalistic nation to a modern state and was instrumental in the Meiji Restoration of 1868. A visionary, he understood that for Japan to become technologically and industrially successful, its people and society most modernize. For a perfect end to a day of sightseeing, visit an izakaya near Harimabashi to enjoy Kochi’s katsuo no tataki, the lightly seared and seasoned bonito (skipjack) tuna dish for which the city is famous. Katsuo, for those with a passion for Japanese food, is known in its dried and smoked form as katsuobushi and forms the base of dashi soup stock. Katsuo no tataki is served with green onions, garlic and ginger and dipped in tangy ponzu sauce.

Steve Corless spent 15 years working in sales and marketing, and as a foreign service officer in Tokyo and Osaka. He lives in Lynnwood with his wife, daughter and newborn son.

www.ibukimagazine.com 25

[ LIFESTYLE]

MOVIES FASHION MUSIC GAMES & MORE

art Uwajimaya’s Got a Brand New Enfu Bag • By Bruce Rutledge

Ken Taya, aka the artist enfu, calls the work he did for the new Uwajimaya shopping bag the “busiest piece” he has ever done. He spent more than 130 hours researching all the produce and seafood, and then painting the elaborate work on canvas. The two sides of the bag depict almost 200 items sold at Uwajimaya supermarkets. The bags burst with color. On either side, a dimpled, beaming grocer introduces all his fresh fare. The vegetables dominate one side, while the seafood occupies the other. The bags provide a primer for the basics of much Asian cuisine. Enfu says the labeling was one of the most challenging parts. “I had to know what a Chinese long bean looked like,” he says. The original artwork -- 40x40x1.5inch canvases in a limited edition of 25 -- retail for $2,400, but at a recent auction for the Wing Luke Museum, the winning bid for the works was $3,600, a surprise to both enfu and Wing Luke officials. The money raised will go to support the museum’s youth program, said an elated museum official. A photo of enfu sporting a well-manicured mohawk graces the

cover of Wing Luke’s latest promotional magazine. Enfu says he did a lot of homework to make sure he got every vegetable and piece of seafood right. This is his second bag for Uwajimaya. In the first one, released in 2009, he depicted products exploding out of an Uwajimaya truck as sun beams radiated into the distance — an ode to the humble beginnings of the Uwajimaya empire, when Fujimatsu Moriguchi used to sell fish cakes out of the back of his truck. This new bag is an ode to Uwajimaya’s pan-Asian appeal — the ingredients depicted on the bag come from far more than just Japanese cuisine. The first edition of the bag is being sold at all Uwajimaya stores, and the poster of the artwork, which is 19.5x19.5 inches, is being sold at Kobo @ Higo on Jackson Street in the International District. One poster, which depicts one side of the bag, costs $20, or get both posters for $30. Also, check out enfu.com for more on this talented Pacific Northwest artist. © Illustration by Enfu

Book In Search of Japan’s Hidden Christians • By Josh Powell Christianity is almost nonexistent in Japan, with less than one percent of the population practicing the religion. Once while staying at a youth hostel in Japan, I met a Japanese traveler who was Christian. This was the first Japanese Christian I had ever met. After returning from my trip, I mentioned this to a Japanese friend. His response was dismissive — he was puzzled as to why someone living in the same secular society as he could possibly be inspired to practice Christianity. I was reminded of my friend’s attitude as I read author John Dougill’s new book, In Search of Japan’s Hidden Christians. What is it about Christianity that is so antagonistic to Japanese culture? Christianity has had a centuries-old presence in Japan. Of the small percentage of today’s Japanese Christians, there is an even smaller and rapidly dwindling number who can trace the lineage of their faith all the way back to the arrival of 16th century Portuguese missionaries. They are known as the kakure kirishitan — the hidden Christians — having gone underground in the 1630s to escape religious persecution. For seven generations, Catholicism was passed down orally by illiterate peasants, with26 息吹 ibuki • may / june 2012

out the aid of the Bible and devoid of influence from the outside Christian world. In the 19th century, when persecution of Christians ended along with Japan’s isolationism, many hidden Christians rejoined the Catholic Church. Others, however, continued to function independently, practicing their own brand of Christianity. Dougill began to wonder: what caused these kakure kirishitan to risk death for a foreign religion. In time, his curiosity came to encompass more than just religion: ideas of race and identity, the clash of Eastern and Western traditions, and 10% discount the realization that he too, with his own em- when presenting this article to Kinokuniya Bookstore brace of Japanese religion and expatriate life, $22.95 >> $20.66 was similar to the kakure kirishitan. The book’s epigraph is from Shusaku Endo (himself a Christian). Endo’s novel Silence may serve well as corollary reading for those interested in the subject.

home Koji Uchida of Wafu Builders • By Bruce Rutledge If you’ve enjoyed a tranquil moment in a Pacific Northwest Japanese teahouse, a Zen temple or a Japanese-style private home, there’s a good chance you have Koji Uchida to thank. Uchida, proprietor of the recently formed Wafu Builders, is a master craftsman and sukiya-style builder responsible for such local gems as the tearoom, gate and fence at Everett Community College, the main hall (hondo) of the Jingoji Temple in Redmond and the tearoom at Ryobozen-an in Stevenson, WA. Sukiya-style architecture began in the 16th century as a way to make tearooms in Japan and eventually expanded to residences. The elements of the tearoom – the natural materials, the tokonoma (alcove) and the simple aesthetics of the straight line – all play a vital role in sukiya homes. But sukiya style can also blend cultural elements, Uchida says. Most sukiya builders learn on the job to use natural materials in a harmonious way. Uchida has been building in the Pacific Northwest, after leaving his home in Mie Prefecture, since 1997. He also built a private home in Ladue, MO — a prestigious suburb of St. Louis — for a couple who collects George Nakashima furniture. His work on the exterior, interior and garden won him an American Institute of Architects award in 2005. Today, what we get from Uchida is exquisite attention to detail and aesthetics. Mike Paull, a Kenmore homeowner who has been working with Uchida to renovate the interior of his home in a Japanese style, marvels at the builder’s work ethic and craftsmanship. He shows us several joints Uchida-san made; they include as many as 10 layers of plywood beneath the surface wood, which is then finished with only mineral oil. Uchida takes more detailed measurements of the spaces he works in than your average builder. He then goes back to his workshop in Rochester, WA, south of Olympia, and creates walls, ceilings and shelving that fit

exactly into the space allotted – an amazing feat. But Uchida is not didactic about Japanese style. “I work with the client,” he says. He is happy to blend Japanese and Western elements, which he has done exquisitely in the Kenmore home’s entryway, or genkan, using latticed bamboo as well as local Douglas fir, Brazilian cherry and imported Kyoto kitayama cedar. He uses Japanese stucco, called jurakugo, and a few well-placed decorations adorn the alcove, which has a beautiful woven ceiling made of 18-inch imported Kagura cedar. “The grain is beautiful,” Uchida says, adding that he feels as if he is bringing Japanese culture directly into the home. Uchida gets his cues from nature. “Balance is very important,” he says. The rooms he designs are accented by straight lines — the lines of tatami, tiles or wood planks. “Lines are nature,” he says. “You must follow nature. You don’t want to go against nature.” Nature is very apparent in the Kenmore home. The wood is treated with mineral oil and never sanded, only hand-planed, to keep the grain in tact. The effect is understated elegance. Bonnie Mitchell, executive director of the Urasenke Seattle branch, which is dedicated to the way of tea, is a big fan of Uchida’s work. “We want 100 tearooms in the Seattle area and sanctuaries in the home for contemplation and relaxation and enjoyment of tea.” Uchida is happy to oblige. But he also stresses that he is eager to work with American families who want to infuse their homes with Japanese touches. “The genkan and the ofuro (bath) are the best places to start,” he says. “It is no longer expensive to install a deep bath.” For more information on Uchida or to contact him, go to www.kojiuchida.com.

1. Straight, clean lines, earth tones and unadorned wood give this Japanese living room an understated elegance. 2. The ceiling of this Japanese-style bathroom was made in Uchida's Olympia workshop, transported to Kenmore and lodged in place by Uchida and the home's owner. 3. Mike Paull, Uchida’s current client and a Kenmore home owner, sits in front of his tatami-mat room. 4. Simple objects enhance the alcove at the Kenmore home’s entryway. 5. This traditional sukiya-style room is one of Uchida's masterpieces.

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[ Newly Opened ] Miyabi Restaurant — SOUTHCENTER

IZAKAYA 居酒屋 SUMMER!!

Summer is almost here!!

Sugi Chan

Miyabi Restaurant in Southcenter recently remodeled its interior. They removed some walls to have more open space and adapted beautiful lighting art by Yuri Kinoshita. The community tables made of chestnut wood are pretty additions to the new open dining space. Miyabi Restaurant (206) 575-6815 | 16820 Southcenter Parkway, Tukwila

Bo Ramen — A Japanese Ramen Pop-up Restaurant It feels so good, especially after the all rainy days.

There are so many fun things to do in summer

Sug Sugi Cha i n chan

But don’t forget to visit Issian Sugito enjoy

Sugi Chan

chan Japanese street food and beer !!

Chef Bo Maisano, former executive chef at The Tin Table, launched his pop-up ramen restaurant in May. Chef Maisano has been obsessed with ramen for year since he came across a ramen article in David Chang’s Lucky Peach magazine. He has been in pursuit of the perfect bowl by deconstructing each ramen restaurant he visits and has crafted his very own method. His savory creation is now available for public consumption. Bo Ramen pop-up dates and venues in May: Tuesdays, May 1st & 8th (5:30pm-9pm) at Skelly and The Bean (skellyandthebean.com). Saturdays, May 5th & 19th (5:30pm-9pm) Geraldine’s Counter (geraldinescounter.com). Visit the Bo Rame facebook page for more information: www. facebook.com/BoRamenSeattlePopUpRestaurant

Basil Box — Downtown Seattle Basil Box offers corporate lunch boxes online. It features a fusion of modern and traditional Asian cuisine. The restaurant recently opened a retail location inside Columbia Tower that offers Thai entrees along with the signature low-carb salad bowls and spicy soups, cooked to order. Online orders can be placed at: www. basilboxcatering.com Basil Box (206) 686-9997 | 701 - 5th Ave Suite 105, Seattle

Baicha Tea Room — Edmonds Baicha carries an amazingly vast array of teas, from three kinds of Chinese white tea and seven kinds of Japanese green tea to Dimbula black tea from Sri Lanka. The shop also offers “wellness blends” such as Slim Down Blend, Skin Care Blend and Hangover Blend. The interior is classy and relaxing. The cafe has a limited food menu as well. Baicha Tea Room (425) 670-2222 | 622 5th Ave S, Edmonds

Wanta Thai Cuisine — Redmond IZAKAYA in WALLINGFORD

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

A brand new Thai restaurant opened in Redmond on 24th between 148th and 156th. The restaurant serves contemporary and traditional Thai cuisine in a stylish setting. Try the lunch special for $7.50; it includes red chicken curry, spicy eggplant and pad puk.

Wanta Thai Cuisine (425) 644-6899 | 15163 NE 24th St., Redmond

Yeh yeh’s vietnamese sandwiches — bellevue A popular Vietnamese sandwich restaurant in Lynwood, Yeh Yeh’s recently opened its second store in Bellevue. Besides its signature sandwiches, try the papaya salad, which is only served at the Bellevue store. Yeh Yeh’s Vietnamese Sandwiches (425) 644-5273 | 14339 NE 20th St Suite D, Bellevue

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[ LOCAL EVENTS ]

MAY 12

Mother’s Day

Ikebana Exhibition

When: May 12 & 13 — Mothers day weekend Where: Swansons Nursery, 9701 15th Ave NW, Seattle: In the Seminar Room next to Cafe Fee: Free Spring-themed arrangements by members of Sogetsu modern school of Ikebana will be exhibited during the mother’s day weekend. Info: Megumi Schacher (425) 744-9751 www.IkebanaByMegumi.com

Family Fun Day at Wing

Rock Paper Sketch Creates Balloon-Bots

MAY 19

When: May 19, 1-3pm Where: the Wing Luke Museum, Seattle ID

MAY 20

When: May 20 Where: Seattle Japanese Garden in the Washington Park Arboretum

Annual display of local bonsai collections will be held at the Seattle Japanese Garden. Info: www.seattlejapanesegarden.org

MAY 28

Children’s Day When: May 28, 1-5pm

Where: Seattle Japanese Garden in the Washington Park Arboretum A day of entertainment for families and kids, including performances and hands-on activities. Experience the energy of taiko drumming with Kaze Daiko, and a puppet performance by Mimibunko. Special pricing applies for this event. Info: www. seattlejapanesegarden.org. Info: www.seattlejapanesegarden.org

Asian American Arcade

Exhibit

Exhibit on display through June 17, 2012 Where: The Wing Luke Museum, Seattle ID Come play! Asian American Arcade follows video games out of the arcades and into an art exhibition, where visitors will discover the creative power of this addictive, interactive medium. See video games and related artworks that explore questions of identity and community, imagination and learning, and the power of play in our lives. Info: www.wingluke.org

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

30 息吹 ibuki • may / june 2012

with Shirley Karasawa

When: June 2, 3pm Where: The Wing Luke Museum, Seattle ID Fee: $25 General Admission, $20 Members; Includes a free bento box filled with supplies

JUN2 FEB 24

Learn how to make bentos, Japanese-style boxed lunches. Shirley Karasawa, Japanese cooking instructor, will show you how to make the food that goes into a bento and how to properly fill it. Dishes include onigiri (Japanese rice balls with toasted seaweed and a shiso pickled plum filling), yakitori (Japanese grilled chicken and teriyaki sauce), tamagoyaki (Japanese rolled and layered omelette), and ingen no goma-ae (green bean salad with a sweet sesame dressing). Info: (206) 623-5124, www.wingluke.org

JUN21

JAMFEST

When: June 21, 6:30-9:30pm Where: Seattle’s Chinatown-ID Fee: $8 general, $6 students/seniors, Children under 12 are FREE

Cut, color and assemble your very own balloon robot! Participants will be introduced to the integral approach to any design with the guidance of multidisciplinary creatives. Learn the importance of fine art and technical design and join us in creating your very own balloon bot! Info: www.wingluke.org

Bonsai Show

Bento Cooking Demo

Listen to musicians and bands at The Wing and in nearby 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. JamFest takes place the third Thursday of every month, June through August, in Seattle’s Chinatown-ID, from 6:30 to 9:30pm. In our third year, JamFest brings music back to the neighborhood, carrying on the legacy of our neighborhood’s rich music traditions from historic jazz clubs on Jackson to Cantonese opera performances. Info: http://wingluke.org/jamfest

JUN 28

The Matrix Live: Film in Concert When: June 28th & 29th Where: Benaroya Hall Presented by Don Davis, conductor, and the Seattle Symphony. “No one can be told what The Matrix is. You have to see it for yourself.” Take the red pill and let the Seattle Symphony transport you into The Matrix. Watch this groundbreaking film on the big screen while the Orchestra plays the soundtrack live. Costumes encouraged. This event is suitable for ages 15 years and older. Info: http://www.seattlesymphony.org

Tanabata Festival

JUL 7

When: July 7 Where: Wing Luke Museum & Seattle Japanese Garden Fee: Free with Admission. Purchasing admission to one organization gets you free admission to the other organization

Celebrate Tanabata at both The Wing and the Seattle Japanese Garden in the Arboretum with a shuttle to transport you between both locations. Start your day at The Wing with crafts and storytelling by Eth-Noh-Tec. Have lunch in the ChinatownInternational District. Hop on the shuttle and finish your day with activities and performances at the Japanese Garden. Info: www.wingluke.org / www.seattlejapanesegarden.org

NEXT ISSUE Coming November Coming July 1st 1st

I LOVE SUSHI Taste the Difference

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

Join our Summer Events!!

TaNaBaTa FESTIvaL

Celebrate Japanese Culture Saturday, July 7

Featuring “Star” Festival Songs, Dances, arts & Crafts, and Wishes Happenin g in two loca tions!

Wing Luke Museum

719 S. King St., Seattle 98104 (206) 623-5124 | www.wingluke.org

Seattle Japanese Garden

in the Washington Park Arboretum 1075 Lake Washington Blvd E., Seattle 98112 www.theseattlejapanesegarden.com

BENTO COOKING DEMO with Shirley Karasawa Saturday, June 2 @3pm Learn how to make bentos, Japanese style boxed lunch!! $25 General Admission, $20 Members *Includes a free bento box filled with supplies

719 S. King St., Seattle 98104 in Seattle’s Chinatown-International District (206) 623-5124 | www.wingluke.org Tateuchi Story Theatre Performing Arts Series Sponsored by the Atsuhiko and Ina Goodwin Tateuchi Foundation

Japanese Language Daycare & Pre-School Children at Megumi are full of energy, enjoying to their heart's content doing the things that they can do only at their age. They learn about fun, friendship, joy, ambition, feelings of consideration, the spirit of sharing, and the virtue of patience. We are always meticulous in our care and protection of your children, and are endeavoring to bring them the power to live strongly and properly.

Seattle: 7054 32nd Ave. S. #101, Seattle (TEL) 206-723-8818 Bellevue: 2750 Northup Way, Bellevue (TEL) 425-827-2540

www.MegumiPreschool.com

www.ibukimagazine.com 31

32 息吹 ibuki • may /june 2012