Sushi and Sake Magazine Nov 2011

SS1111_Layout 1 10/31/2011 2:16 PM Page 1

SS1111_Layout 1 10/31/2011 2:16 PM Page 2

SS1111_Layout 1 10/31/2011 2:15 PM Page 3

VÉÇàxÇàá 132

COVER STORY 05

20 21 23

NOVEMBER

Japanese Food Festival 2011 -Enter the Unknown Regions of Japanese Cuisine-

Living Treasure - Reflections on 50 Years: “An Accomplishment for Our Community” Keiro Senior Health Care Jet Alumni Association Don’t Speak, Just Move on

by Audrey Shiomi Let’s Learn Japanese -Sick LeaveBy Natsumi Story of Amino Pure / Episode No. 2 -The effects of stress on the body-

ENTERTAINMENT 04 05 06 06 08

Event Calendar Kimono Girl : Retro Pop x American Vintage - Kimono Fashion Show @Royal / T CaféRoppongi Legend 2011 Bubble de Go! Shen Yun performing arts ‘Taste of Autumn’ at Gonpachi Beverly Hills

-The unity of the greatness of high class Japanese foods and Hakkaisan sake from Niigata Prefecture-

by Keiko Azuma

09 10 11 12 13 14 22

The 23rd Annual Mutual Trading Japanese Restaurant Show -Japanese Cuisine: Advancing More to Mainstream Popularityby Hiroshi Kawabata Keiro Senior Health Care’s 50th Anniversary Genki Expo -Celebrating All Things KeiroJapan Business Association/ Torrance Chamber Celebration Hurray! J-POP Jin Akanishi’s much-awaited national debut single -TEST DRIVE featuring Jason DeruloHere & There

by Andrea Rademan United States Martial Arts Festival 2011 The Art of Sushi and Sake -June Wayneby Nancy Uyemura

FOOD & RECIPES 15 25 28

3

Vol. 11, No. 12

EDUCATION 19

NOVEMBER 2011

Recipe Corner Soymilk Pudding / Matcha Syrup for Vanilla Ice Cream Japanese sake, chance and tasks

by Yuji Matsumoto Little Tokyo Japanese Restaurant Map

STAFF EDITORIAL Executive Editor Hiroshi Kawabata EDITOR Andrea Redeman Erika Jones Toshi Oyamada COLUMNIST Andrea Redeman Keiko Azuma Izumi Sunaoka Natsumi Yumiko Hughart Nancy Uyemura Yuji Matsumoto CREATIVE Art Director Amazing Graphics BUSINESS Director of Sales David Kudo HONORARY ADVISORY BOARD Takashi Abe Luis Diaz (Chinois on Main) Andrea Guerrero (Max) Akira Hirose (Maison Akira) Yujean Kang Toshi Kihara (Hamasaku) Nobu Matsuhisa Shunji Nakao (The Hump) Kimmy Tang (Michaelia) Tommy Tang

COMMUNITY ADVISOR Frances Hashimoto Shige Higashi Tim Itatani Tom Kamei Noritoshi Kanai Nancy Kikuchi Joanne Kumamoto Howard Nishimura Nobuyuki Okada Pat Seki Yoshinori Takamine Satoru Uyeda Bill Watanabe Koichi Yanagisawa

For advertising information, call (213) 680-0011. Sushi and Sake is distributed throughout Little Tokyo, Greater Los Angeles, South Bay, Orange, Ventura and San Diego Counties. Sushi and Sake does not assume responsibility for the accuracy of or opinions expressed in its contents. Sushi and Sake is always welcomes new products, films, music, etc. for review. Please contact us at the address above for consideration.

PUBLISHER All Japan News Inc. 222 S. Hewitt St. #10 Los Angeles, CA 90012 P: (213) 680-0011 F: (213) 680-0020 Sushiandsake2010@live.jp

SS1111_Layout 1 10/31/2011 2:15 PM Page 4

4

NOVEMBER 2011 ENTERTAINMENT

NOVEMBER

2011

November 3 – December 4, Los Angeles Premiere of THE LANGUAGE ARCHIVE at East West Players East West Players (EWP), the nation’s largest producing organization of Asian American artistic work and the longest-running professional theatre of color in the country, continues its 46th nniversary Season, themed Languages of Love, with the Los Angeles premiere of THE LANGUAGE ARCHIVE by Julia Cho, directed by Jessica Kubzansky. The cast of the production will feature artists of diverse Asian backgrounds: Jennifer Chang, Kimiko Gelman, Nelson Mashita, Jeanne Sakata, and Ryun Yu. Meet George, a linguist, a master of languages, who cannot express his love for his wife—and ends up losing her. Follow this whimsical and heartbreaking look at love and language that asks, “How do we save what is dying?” Winner of the 2010 Susan Blackburn Prize. THE LANGUAGE ARCHIVE will run November 3 – December 4, 2011. The LANGUAGE ARCHIVE is presented by special arrangement with Dramatist Play Service, Inc., New York. All performances of THE LANGUAGE ARCHIVE will be staged at the David Henry Hwang Theater at the Union Center for the Arts at 120 Judge John Aiso St., Los Angeles, CA 90012. THE LANGUAGE ARCHIVE opens Wednesday, November 9, 2011 and closes on Sunday, December 4, 2011. Opening ni cancel ght will be accompanied by a pre-performance cocktail reception and a post show reception with the cast and creative team. Performances are Wednesdays, Thursdays, Fridays and Saturdays at 8pm, and Sundays at 2pm. Previews are Thursday - Saturday November 3 - 5, at 8pm and Sunday, November 6 at 2pm. The PayWhat-You-Can Performance will be held Wednesday, November 23 at 8 pm with a suggested $5 minimum donation. General Admission Tickets range from $31 - $41. Preview tickets are $20 for all seats. Please call theatre for opening night ticket availability and special event pricing.

For ticket purchases or more information, please call East West Players at (213) 625-7000 or visit www.eastwestplayers.org. Senior, student and group discounts are available. Dates, prices, and details are subject to change.

November 5 – December 13 Kamen Rider vs Super Sentai The JACCC and Q Pop Shop/Gallery is excited to present an exhibition featuring the artwork of over 150 local and international artists celebrating the anniversaries of classic TV Japanese Series Kamen Rider (40th) and Super Sentai (35th). The latter would

become The Power Rangers in America. Participating artists include Adolie Day, Alex Puvilland, Amanda Visell, Amelie Flechais, Andy Bialk, Andy Gonsalves, and many more!

Free Admission. Special Gallery Hours: Tues.-Sun., 11am-5pm / Closed Mondays and Holidays. George J. Doizaki Gallery South Gallery, 244 S. San Pedro St. LA CA 90012. For more information 213-628-2725 November 10 Japan Rising: The Future of the World’s Third Largest Economic Power This exciting full day of tiered concurrent panel discussions and exhibits will feature some of the leading Japanese and American business and policy influencers on such topics as Japanomics: the future of the world’s third-largest economic power; the Japan factor in global tech innovation; Japan’s political landscape against the backdrop of devastating losses and challenges from the March 11 earthquake and tsunami; and the ongoing collaboration and partnership between Japan and the U.S. Admission: $75 JAS Members, Asia Society Members, $95 General Admission, $25 Students. Online registration: http://asiasociety.org/calendars/japan-rising-conference. Japan Rising is at The California Science Center. Donald P. Loker Conference Center. 700 Exposition Park Drive.

Los Angeles, CA 90037. For more information contact Yulree Chun, IW Group at 310-289-5513 or yulree.chun@iwgroupinc.com Through February 19, 2012 Drawing The Line A survey of the dynamic and diverse Japanese American contributions to the visual landscape of L.A. in the period following World War II. Works of art and historic documents together with texts, images, and video clips from extensive oral histories—will illustrate the delicate line that exists between form and function. Featured Artists: GIDRA / Matsumi Kanemitsu / Nobuko Miyamoto / Robert Nakamura / Linda Nishio / Ben Sakoguchi / Larry Shinoda / Qris Yamashita / Bruce Yonemoto / Norman Yonemoto. Drawing The line is at Japanese American National Museum. 369 E. 1st St. Los Angeles, CA 90012. Wednesday, Friday Saturday & Sunday: 11am-5pm / Thursday 12pm-8pm / Closed on Monday. 11/24,12/25 &1/1. Admission: Adults &9. Senior $5. Students $5. Free General Admission: every Thursday 5 to 8pm and every third Thursday of the month. More information visit www.junm.org

SS1111_Layout 1 10/31/2011 2:15 PM Page 5

COVER STORY NOVEMBER 2011

5

Japanese Food Festival 2011 -Enter the Unknown Regions of Japanese Cuisine-

T

he 12th Annual Japanese Food Festival hosted by the Japanese Restaurant Association of America (JRA) will be held at the Kyoto Grand Hotel & Garden in Little Tokyo on Sunday November 13 from 11:00 a.m. to 3:00 p.m. The Japanese Food Festival held annually this time of the year is now a “fall tradition” in Little Tokyo.

At this Food Festival, various traditional dishes that one normally doesn’t try often is offered, along with Japanese foods considered to be American favorites, such as sushi, tempura, sashimi, beef bowl, unadon soba, yakitori, yak-

isoba, ramen noodles, okonomiyaki, and deserts. The stage set at the main festival grounds will showcase the Big Tuna Filleting Show, Sushi Eating Contest, Mega Roll, and Sushi Chef Contests. The professional sushi chefs will vie with one another in exciting duels played out right in front of you. You may be asked to help select the winner of the contests. The third floor features a Japanese garden with live jazz performances, ensuring an enjoyable relaxing evening for visitors.

The festival will also showcase koto (53rd Grammy Awards winner Yukiko Matsuyama, and Saeko Kujiraoka performances this year) and taiko performances and other traditional Japanese arts. By purchasing an admission ticket $50 per person, visitors can sample all foods and drinks. However, popular dishes are sure to disappear right away, so checking the availability in advance is highly recommended.

For tastings of Japanese sake, beer, and shochu, visitors

over age 21 must remember to bring their ID. On November 13, why not bring family and friends for a fun evening at the Japanese Food Festival? For more information, please contact the JRA office at (213) 687-4055 or visit at www.jraamerica.com

Kimono Girl : Retro Pop x American Vintage -Kimono Fashion Show @Royal / T Café

K

imono Girl Retro Pop x American Vintage is a Fashion Show and Lecture Event produced by Kimono Stylist and author Rinko Kimino. The show will introduce historical background of Japanese Kimono Fashion during and after Taisho-era ( 1912-1926), where Japanese started to naturalize and enjoyed the new culture and fashion coming in from foreign countries. Along with mix and merge of Kimono x American Vintage Fashion during this era, the show will acquaint pop, cute, retro but nouvou kimono fashion that Japanese girls wear now a day. Don’t miss a chance to see the Kimono Fashion and Lecture that you’ve never seen before!

Concept & Message by Rinko Kimino In the Edo era, Japan closed its borders with the isolation policy. Thus, its culture matured without any foreign influences. But after the coming of the “black ship” the country was opened and Western culture blew in. The Japanese started to take in new cultures flexibly. The period that the Japanese started to enjoy freedom of fashion was the Taisho era through the early Showa Era (pre-war).

Kimonos became very vibrant and fashionable around this time as well.

Postwar Japan saw a rapid change from kimono to Western clothes; nonetheless, the Japanese have always had the flexibility to enjoy different styles.

By creating an artistic blend colors and patterns, and through the collaboration of traditional kimonos and American vintage clothes, we would like to showcase a different side of kimonos to American audiences.

Kimono Girl: Retro Pop x American Vintage Date: Sunday, December 4, 2011 / Door open at 6:00pm Place: Royal / T Café 8910 Washington Blvd.

Culver City, CA 90232 Free Admission. more information at www.kimonogirlla.com

SS1111_Layout 1 10/31/2011 2:14 PM Page 6

6

NOVEMBER 2011 ENTERTAINMENT

Roppongi Legend 2011 Bubble de Go!

T

his is the year end party season. The Bubble de Go party is for those who are looking for something different.

The unique concept of the party is like going back to the era of the Japanese Bubble Economy and coming back to MEISONRIZ in Redondo Beach. The generation that experienced the real Bubble Economy Japan around 1980’s can experience revival of the Bubbly Party. This generation is called ‘Around 40’s generation.

In Japanese “ara -4“ But also those who had never experienced can enjoy the time trip back to the 80’s. A decade younger generation too which is called ‘Around 30’s generation’ In Japanese “arasa-“. The music selections are focused on the era called New Music generation 1980-1990, and the Bubble economy disco songs, and night life in Tokyo. Music, drinks, Plays and the location will be revived to reflect the era. Wear the 80’s fashion you can get the special prize. Such as body-con. body conscious which is Body – the body-conscious (body conscious), which stands for Japanese English. Knit-material for use in women close to their bodies and clothes, the waist emphasized the body line from the breast (often mini’s dress). American casual

Equal Employment Opportunity Law Generation laden career.

Generations and to allow more freedom to choose work that is marriage, career, and say a generation of women not unusual entrepreneurial venture. Financially and from the insistence Ara-4 many magazines that target women. Moreover, regardless of age in 2007, one generation at the crossroads of life and say work to determine maternity.

fashion.

DJ/ Wahoo and Disco tunes, bubble time high energy/ euro beats, early house music, Juliana techno Everybody is welcomed!

Contact: www.around40roppongi@gmail.com There is a special dinner menu Bubble Dinner. Please make reservation via email above.

30) was born as a word derived from the word, as used in 2007.

“Ara-4” (around 40) is an abbreviated phrase established from the TBS soap opera “Around 40,” starring Yuki Amami and Naoto Fujiki, and aired in 2008. In 2007 the word came to be used Ara-4 the features of the work under the

**Trivias for the Novice** What is around 40’s ?

Ara-4 and Araundofootii (around 40), which stands around 40 years (35 to 44 years) means women, generations Ara-4 also called. Ara-4 the Arasa (around

What is Economic Bubble ?

Economic bubble (Bubble Keiki) is a temporary abnormal showing rise in asset price and heated speculation, like the contraction in asset prices cause rapid speculative fever cools down and then burst like bubbles bloat it looks much like the economy bubble, bubble, also referred to the recession and the collapse of the bubble.

Roppongi Legend 2011 Bubble de Go! Date: Saturday, December 2, 2011 / 9pm-2am Place: Maison Ritz @ Redondo Beach 112 Fisherman’s Wharf. Redondo Beach, CA 90227 Contact: www.around40roppongi@gmail.com

Shen Yun performing arts

A

VISUALLY DAZZLING TOUR of 5,000 years of Chinese history and culture,” wrote a critic after seeing a performance of Shen Yun. Bringing together story-telling choreography, jaw-dropping dance techniques, lavish costumes, and a unique orchestra that features both Chinese and Western instruments, Shen Yun Performing Arts has achieved tremendous growth in popularity since its founding four years ago.

Presenting a program of dances and songs through the evening, Shen Yun takes the audience on a flight of fancy through China’s landscape and history.

You may see the real legend of Mulan as she marches off to war for her elderly father, or the Monkey King battle demons as he accompanies his monk master on a westward journey to India. With Shen Yun’s lively choreography, traditional Chinese values such as

loyalty, compassion and bravery are vividly illustrated on stage.

Touring over 100 cities on five continents in 2010, Shen Yun graced the stages of some of the most prestigious venues in the world, from the War Memorial Opera House in San Francisco to the Kennedy Center in Washington DC, from Palais des Congres de Paris to London Royal Festival Hall, from Dorothy Chandler Pavilion in Los Angeles to Lin-

coln Center in New York..

From Jan. 11 to Jan. 14, 2011, Shen Yun will return to Segerstrom Center for the Arts in Costa Mesa and Dorothy Chandler Pavilion in Los Angeles for five shows. Come share in the unparalleled experience of Shen Yun Performing Arts.

Tickets available at 800-880-0188 or www.LAspectacular.com

SS1111_Layout 1 10/31/2011 2:14 PM Page 7

SS1111_Layout 1 10/31/2011 2:14 PM Page 8

8

NOVEMBER 2011 ENTERTAINMENT

‘Taste of Autumn’ at Gonpachi Beverly Hills -The unity of the greatness of high class Japanese foods and Hakkaisan sake from Niigata Prefecture-

Photo / Text: Keiko Azuma

I

t comes down to seek the best dining experience in Japanese cuisine, it is the whole combination of sake and food pairings. The best sake and food pairings will of course make the ultimate foods and sake pairing session without doubts. Gonpachi Beverly Hills has been started exclusive sake and foods pairing dinner two nights per month since two months ago. This concept is where they serve the best sake which can complement with high quality crafted foods along with the seasonal ingredients by the skilled chefs at the Beverly Hills Gonpachi.

I attended the first day on Friday, October 21st 2011 at the October Exclusive Food and Sake tasting which was titled “The Taste of Autumn” where the second day was followed next day with the same theme. The door opened 6pm and dinner started 7pm.

The course was consisted of Appetizer: steamed abalone, monkfish liver, bottarga, braised octopus, mushroom soba; Sashimi: blue fin chu-toro tuna, halibut, live sweet shrimp, premium yellowtail, bonito; Grilled dish: pile mackerel with shiso, sautéed mushroom; steamed dish: matsutake mushroom clear dashi soup; Sushi: bigeye snapper, wild sapanish mackerel, blue fin tuna, sea urchin, Japanese mackerel, giant clam, salmon roe, blue fin toro, pickled Japanese eggplant, jidori egg omelette; Dessert: mont blan. This night of the sushi master was Masa Yamamoto who had been working in Ginza Tokyo where the top restaurants are gathering. Now he works Gonpachi group.

Hakkaisan Sake selections were served.

Hakkaisan sake brewery started in 1922, is located in Niigata prefecture in Japan. There are many sake is crafted and is producing in Japan.

One of the important factors of making sake is water.

Niigata region is especially abundant natural source and perfect for sake creation. Guests were able to taste the delicious four kinds of Hakkaisan Sake.

One of the sake has not been imported to US, but we were able to taste the special sake. It was because Ms.Kurowasa who is a sale US reprehensive from Hakkaisan brewery had brought special seasonal sake Hakkaisan Daiginjo by herself last time she was in Japan. Other three kinds were Hakkaisan Junmai Dinjo, Hakkaisan Tokubetsu Junmai and Hakkaisan Honjozo which we had tried warm sake and chilled. All guests which only were limited fif-

teen per night were beyond satisfaction and received special gifts from Hakkaisan sake brewery aprons and small bottles of Hakkaisan sake at the end. In the middle of the dining there was the sake making demonstration by Gonpachi Beverly Hills Manager Taichi Ishizuki.

Fifteen people only because the chef can take care the guests with full attentions and care during the dining experience. All the guests were able to sit down at the sushi bar counter area and to look over the technique of the chef’s movements. The chef could serve the each dish and each well prepared dish or nigiri sushi to guests individually.

100 dollars per person is not cheap price setting. However the quality of dishes and paired sake it is worth to try. You don’t get disappointed for sure. Next exclusive pairing at Gonpachi Beverly Hills’s theme is “Taste of Hokkaido” Nov 26th and 27th. Sake from Hokkaido prefecture in Japan which are ‘Otokoyama’ and ‘Taisetsu’ will be served with dishes using the seasonal ingredients.

Please contact Gonpachi Beverly Hills for reservation. 310-659-8887

SS1111_Layout 1 10/31/2011 2:13 PM Page 9

ENTERTAINMENT NOVEMBER 2011

The 23rd Annual Mutual Trading Japanese Restaurant Show -Japanese Cuisine: Advancing More to Mainstream Popularityby Hiroshi Kawabata

T

he only business show in the U.S. for Japanese foods was held by Mutual Trading Group’s corporate headquarters in Los Angeles on Saturday October 15. The show marked 23rd year of this annual restaurant show geared towards restaurant owners and chefs.

One week before the Los Angeles show, the previous location was Metropolitan Pavilion in New York’s Midtown. Every year, Sake Breweries, food manufacturers, and manufacturers of foodrelated machines attend from Japan for business negotiations and to exchange information.

This year’s theme is “Japanese Cuisine: Advancing More to Mainstream Popularity”. This theme was chosen according to Noritoshi Kanai, Chairman of Mutual Trading because, “the current situation is we are going through the third major recession since I came to the U.S. The 2008 Lehman Crash is still affecting us today with each industry struggling in business performance worldwide.

The restaurant industry and my company is also suffering in sales, so we decided on the theme as the future of Japanese food”.

This year’s restaurant show featured booths for Casual Dining Arcade, Seafood Market, Izakaya Alley, House of Noodles, Kappa Bashi Market Place, Chinaware & Lacquer ware Fair, Jizake Pavilion, and seminars, each ran by busily working attendants.

At the annually popular Jizake Pavilion, more breweries attended than last year, 25 in total.

We spoke to Teruyuki Kobayashi of Taruhei Brewery from Yamagata prefecture, a neighbor of Fukushima prefecture, the epicenter of the Great East Japan Earthquake in March. Taruhei Brewery was introduced in the popular gourmet manga “Oishinbo” as “stout and full in flavor, this is truly the essence of refined sake.” The sake brewery uses wooden tools and remains true to traditional handmade processing methods to this day.

“Although we’re right next to the epicenter of the earthquake, none of our warehouses fell down or suffered major damage. Our walls falling down were the only damage we suffered. However, we expect the renovations to take time. This time, we brought the sake Issho Sumiyoshi, which translates into English as “Lifetime of Happiness,” a good naming in our opinion. It’s a dry sake, so we highly recommend it with yakitori, barbeque and other richly-flavored dishes.”

Participants spent quality time listening to ideas proposed by manufacturers, reviewing the latest products and sampling various foods.

A Japanese Food Business Show where restaurant industry professionals and food manufacturers directly exchange opinions and conduct business negotiations. Next year’s show is already anticipated.

9

SS1111_Layout 1 10/31/2011 2:13 PM Page 10

10

NOVEMBER 2011 ENTERTAINMENT

Keiro Senior Health Care’s 50th Anniversary Genki Expo -Celebrating All Things Keiroby Hiroshi Kawabata

T

he 50th Anniversary celebration of Keiro Senior Health Care’s foundation was held at the Pasadena Convention Center Ballroom with staff, volunteers, residents and their families on Saturday, October 15.

The Keiro Senior Health Care currently operates four facilities: Keiro Nursing Home, South Bay Keiro Nursing Home, Keiro Intermediate Care Facility, and Keiro Retirement Home.

The anniversary luncheon was attended by 800 “family” members who supported the Keiro Senior Health Care for the past 50 years. The host of this luncheon was KABC sports news anchor Rob Fukuzaki, whose grandmothers are both Keiro residents.

Among the attendees are founders George Aratani, James Mitsumori, Kiyoshi Maruyama, and Frank Omatsu, along with Fred Wada, Gongoro Nakamura, Joseph Shinoda, Edwin Hiroto, their family members and friends.

Shawn Miyake, President and CEO of Keiro Senior Health Care thanked founders and community members for their continued support over

the past 50years. A total of over 125,000 families received care at Keiro Senior Health Care for the past 50 years. Miyake spoke about respect towards pioneers who founded the Japanese American community and the importance of culturally sensitive, dedicated care. Also, Miyake com-

mented he is proud to have Japanese American pioneers call Keiro their home.

At the venue, the history of Keiro’s 50th year since foundation was screened. Daniel Ho, Grammy Award recipient for Best Hawai-

ian music, played the ukulele for the audience.

Ho’s wife’s grandmother was also a resident of Keiro. Also, the Grateful Crane Ensemble performed as a chorus, the Kishin daiko, etc.

At the adjacent venue, the “Genki Living Expo” was held with booths exhibited by approximately 80 companies: food manufacturers proposing healthy lifestyles, insurance, financial services, travel agencies, churches, rehabilitation centers, the Alzheimer’s Association, community groups, etc.

Two stages were installed at the venue. At the Active Living Stage, attendees participated in yoga, Tai Chi, dance, etc.

At the Healthy Eating Stage, demonstrations proposing healthy diets and lectures were held with many participants who listened intently. Yoshiko Tada who attended the expo commented on the importance of the event, “This was my first time attending an event like this targeting seniors. Questions and queries I’ve had before were all resolved at once, and I was able to hear from others who shared similar concerns. I acquired information about health and I’ve had a very productive time.”

SS1111_Layout 1 10/31/2011 2:12 PM Page 11

ENTERTAINMENT NOVEMBER 2011

11

Japan Business Association/ Torrance Chamber Celebration

(Torrance,CA; October 12, 2011) The Japanese/ Torrance Chamber business celebration will be held on November 16th, 2011 at the Honda Collection Hall., 19988 Van Ness Avenue in Torrance California.

This event welcomes, Mr Mayor Frank Scotto and Consulate General of Japan, in Los Angeles, Mr. Jun Niimi . The event will take place from 5:30 pm to 8:00 pm and will feature foods from Outback Steakhouse Torrance and Gonpachi restaurant from the Miyako Hybrid Hotel. Enjoy sake tasting as well as a complete array of libations. There will be Japanese as well as the western community exhibits, entertainment and prizes. This year’s prizes include an exciting trip to Japan, including roundtrip airfare and a hotel stay at the Miyako Tokyo Hotel.

The event is $25 for members of the Torrance Chamber or JBA and $30 for non members.

This will be the community’s first look at the Honda Collection Hall.

The Collection Hall chronicles the growth of American Honda in the United States. The fabulous collection includes Scooters,Motorcycles and Marine engines dating from 1959. Their Automobiles, starting with the 1970 N600 and milestone cars, shows the growth and innovation in design.Original Acura brand product, racing historical cars and future concept cars are all displayed.The Collection Hall is a celebration of “fun” and the creation of new value for mobility.

The Torrance Area Chamber of Commerce is proud to celebrate the 13th annual Torrance/Japan Business Reception. Initially organized by the Cultural Involvement Task Force of the Chamber, this reception encourages attendees from the Japanese Business Reception and the Torrance Area Chamber of Commerce to network, exchange business cards and experience traditional Japanese and American customs.

Torrance Area Chamber Chairperson Tara O’Brien reinforces that “as an advocate for business, the Torrance Area Chamber of Commerce helps foster relationships that support economic growth. We value our partnership with the Japanese Business Association, and we appreciate the opportunity to bring together business leaders from both organizations.”

Mr. Hirohashi, Chair of the JBA South Bay Regional Committee, had these words about the upcoming Japan Business Association event: “While the ongoing partnership between JBA and Torrance Area Chamber of Commerce has always been strong, its tremendous value needs to be recognized in particular, this year given the wonderful business community response to the devastating earthquake and tsunami that hit Japan this past March. The generous outpouring of financial and moral support was overwhelming and we are very grateful. Please join us as we thank our greater Torrance area business partners and continue to develop a shared community spirit.”

The Japan Business Association is a not-for-profit organization, consisting of over 450 Japanese corporations doing business in Southern California. We represent the interests of our members by enhancing the stature of Japanese corporations in the community and by improving the business environment for Japanese corporations. In support of our mission, we conduct surveys and release information on the impact of Japanese corporations on Southern California’s employment and economy. JBA meets annually with government officials in Sacramento to discuss issues affecting our members. JBA also promotes business, trade, and goodwill between Southern California and Japan through three primary activities; Providing membership services (socializing and networking, supporting local education and contributing to and maintaining harmony with local communities.

The Torrance Area Chamber of Commerce (TACC), founded in 1939, is a membership organization of approximately 750 businesses.

Its mission is to create a strong local economy by being the voice of business before government, providing networking opportunities to its members, promoting the community and taking political action.

Through these actions, we help business members to grow and promote collaboration; thus, assuring prosperity for the Torrance area. As one of the leading accredited Chambers of Commerce in the nation, the Torrance Area Chamber of Commerce offers a wide variety of innovative programs designed to strengthen businesses and ensure economic growth in the South Bay. With over 45 annual programs, our focus is ‘Business Motivated. Community Focused’

For more information, please contact Donna Duperron at the Torrance Chamber of Commerce: donna@torrancechamber.com or Ms. Nakamura with the Japan Business Association jba@jba.org

SS1111_Layout 1 10/31/2011 2:10 PM Page 13

ENTERTAINMENT NOVEMBER 2011

13

Craving CRAVE

by Andrea Rademan CRAVE is The Sydney Morning Herald’s annual blockbuster food and wine event that draws chefs and foodies from all over the world to the vibrant, multi-cultural city of Sydney, Australia. South America was this year’s theme but Japan has an indelible presence here, led by chef Tetsuya Wakuda and his various disciples.

For the first 22 years of his life, Tetsuya Wakuda lived in Hamamatsu, Japan. When he reached Australia in 1982, his first job was washing dishes. A friend introduced him to master chef Tony Bilson who was looking for a Japanese cook to make the little raw fish rolls at his restaurant, Kinsela’s. Bilson hired him on the spot, providing his protégé with both a job and his first exposure to classic French cooking techniques.

The budding artist mastered them and eventually developed his own cooking style by combining them with his innate Japanese adherence to freshness and quality.

When one of Bilson’s business partners threw a wedding for his daughter, he decided that sushi would be the perfect finger food and hired Tets to provide it. With a twinkle in his eye, the chef says, “I made a lot of things up along the way and, luckily for me, people liked the way it tasted.” In part that was because he was smart enough to sear the sides to make it look cooked and allay any aversions to raw food.

Today he cooks at his downtown heritage building, set on private grounds at 529 Kent St., with a lounge and various dining rooms that each overlook a formal Japanese garden. He offers two tasting menus, which each feature his signature confit of Petuna ocean trout with shaved fennel, konbu, celery and apple, and unpasturized ocean trout caviar; as well as dishes such as potato soup with coddled qail egg and avruga; savory custard with sea urchin; steamed Queensland spanner crab with bean curd, foie gras and junsai; braised veal shank with broad beans and smoked bone marrow; seared loin of venison with salt roasted beetroot; and hay-infused ice cream with sorrel granite bread and butter pudding.

Chefs who worked with him and have gone on to great success include Los Angeles’ Chris Behre, now head consultant at Katsuya’s restaurants, and Norie Sugie, who consults for Breadbar and many others. Luke Powell is Tetsuya’s current head chef. Most of his disciples aren’t Japanese but all of them, and many others, have a Japanese sensibility that they carry on in their kitchen.

Tetsuya has been on Restaurant Magazine’s World’s 50 Best Restaurants list since its inception in 2002 and was awarded the first Sydney Morning Herald Good Food Guide’s People’s Choice Award 2011. In 2010 he opened his well-received Waku Ghin restaurant at the Marina Bay Sands Hotel in Singapore.

Eleven beautiful courses cost $210 and can be matched with wines by the glass for $95 and up more. Dinner Tuesday to Friday. Saturday lunch and dinner. Reservations essential. Phone +61 2 9267 2900 or fax +61 2 9262 7099. Valet parking $20.

Los Angeles chef, Ricardo Zarate (Picca, Mo-Chica), who puts his individual stamp on the Japanese-influenced cuisine of his native Peru, was a headliner at The Sydney Magazine showcase dinner at the Ivy Room, a Latin dining extravaganza prepared by local and visiting chefs.

The meal started with an Andean garden (gnocchi with kestrel potato crisps on a lima bean puree with quinoa soil) by Alejandro Savaria of Sydney’s Morena Restaurant, followed by Zarate’s alpaca carpaccio,

and cebich del amore (oysters, sea scallops, sea urchin, clams, squid, mussels, king prawns) from Gaston Acurio of Astrid & Gaston in Lima, Peru.

Food expert Diana Kennedy came from Mexico City to prepare a delicate dish of shrimps in pumpkin seed sauce, an eye-opener to those who think Mexican cuisine is all rice and beans, not that we don’t love rice and beans. Melbourne chef, Frank Camora, of MoVida, presented a rich empanada-style beef cheek and piquillo pepper pie, and trendy young Vietnamese chef, Dan Hong, of Ms.G’s and new Mexican restaurant, El Loco (inspired by L.A.’s Kogi), served a Cuban sandwich spring roll with lettuce cups and nuoc cham gel.

Mauro Colagreco of Mirazur in Menton, France did a lovely risotto of quinoa with mushrooms, chestnuts and parsley sponge. The two enfants terribles, Elvis Abrahanowicz and Ben Milgate of Sydney’s white hot Porteno, served calamari stuffed with blood sausagem corn humita and scallion chimichurri, and Francis Mallmann of Patagonia Sur and 1884 in Argentina showed off a rib-eye with chimichurri sauce and burnt endives.

Dessert was a chocolate lovers delight, prepared by chocolate expert, Willie Harcourt-Cooze of Willie’s World Class Cacao in Devon, UK. Brown Brothers 2011 Limited Release Prosecco, 2010 LR Banksdale Chardonnay, and 2009 LR Shiraz were the perfect beverage accompaniments.

Zarate was not alone representing Los Angeles. Jon Shook (Animal, Son of a Gun) came without partner, Vince Dotolo, whose plans to attend were changed when he and his wife welcomed a baby girl. At separate presentations, RZ talked about Peru on a Plate and Dude Food or just modern food? Ricardo also cooked two showcase dinners and a lunch at Schottlanders Wagyu Farm with David Campbell, Chef | Owner of Hungry Duck Modern Asian Cuisine (www. hungryduck.com.au).

Menu highlights included Peruvian seafood bouillabaisse, Roasted kingfish and Quinoa coconut pudding. Another evening the duo wowed the crowd at Bar H with Australian wagyu causa, local carapulcra kingfish, pisco sour sorbet; wagyu sirloin; braised alpaca, and quinoa con leche, a coconut pudding with pineapple compote and purple corn reduction.

Dotolo cooked at Otto, where he showed off his marrow bone with chimmichurri and bacon chocolate crunch bar.

Festival Director Joanna Saville is the whirling dervish who puts together Asian hawker-style Night Noodle Markets, World Dinners, Hats Off Dinners and Secret Dinners, plus special lunches, brunches and barbecues, as well as cooking classes, day trips, family fun, and don’t even ask about the beverage bonanzas, all of which continue for an entire month. CRAVE just may be the most exciting food festival in the world.

It’s not too soon to start planning for next year. www.cravesydney.com November 4 – 20 Ching Chong Chinaman, by Lauren Yee, directed by Peter J. Kuo. Meet the all-American Wong family, who turn every cliché about Asian Americans on its head. Cast includes Artists at Play founding member Julia Cho, Elizabeth Ho, Steve Hu, Ken Narasaki, Helen H. Ota and Scott Keiji Takeda. Understudies: Sue Chan, Quincy Surasmith, Wanru Tseng, Kurt Yamamoto. Crew: Chika Shimizu, Rachel Stivers, José López, Dennis Yen, Ken Takemoto, Rodney To and Amelia Worfolk. The Actors Company: 916a N Formosa Ave. LA. Tickets $15 - 20 http://bit.ly/AAPCCC. Nov 11 Laemmle’s Sunset-5 UNDER FIRE: JOURNALISTS IN COMBAT - Directed & Written by Martyn Burke In times of war correspondents are now viewed as natural targets. In the last two decades thousands have been killed. With kidnapping, torture and even beheadings, post-traumatic stress disorder (PTSD) is on the rise. With combat footage and first-hand accounts, Burke and Anthony Feinstein (psychiatrist) examine the experiences of top-tier correspondents.

SS1111_Layout 1 10/31/2011 2:10 PM Page 14

14

NOVEMBER 2011 ENTERTAINMENT

United States Martial Arts Festival 2011 -This program is supported by the Japanese American Cultural and Community Center and is being held at the Redondo Beach Performing Arts Center on Saturday, November 5, 2011.-

T

he United States Martial Arts Festival was designed to introduce worldwide martial arts to people in the very diverse community of the Los Angeles area. It was first organized to great success last year by the United States Martial Arts Committee and the Shin Koyamada Foundation. This year, an earthquake and tsunami struck Japan’s Tohoku region, causing widespread destruction, and international rescue and medical teams went to Japan to support the disaster

relief efforts, while citizens of the world opened their hearts to the Japanese during their hour of need. Therefore, this year’s Martial Arts Festival program focuses on Japan, in order to provide emotional support and a morale boost for the nation. You will see on display many Japanese martial arts beautifully performed by experts. We will also have panel discussions “BUDO: Why Martial Arts is Needed Today “in the Performing Arts Center Theatre. In the Lobby, you can see demonstrations of several Japanese art forms: SADO (Japanese Tea Ceremony), KADO (Japanese flower arrangement), and SHODO (Japanese calligraphy), performed by, respectively, Omotosenke, Sogetsu, and the United States Shodo Association. The Japanese martial arts share with these three Japanese art forms an intense mental and physical training process. Watching these demonstrations, you will be able to feel the important balance between physical and spiritual training that help people become experts, in mind and body, of these skills.

Date:

Saturday, November 5, 2011 12:00PM Redondo Beach Performing Arts Center 1935 Manhattan Beach Blvd, Redondo Beach, CA 90278

11:00 12:00 13:45 15:40

Doors Open 1st Act: Martial Arts Performances 2nd Act: Panel Discussion 3rd Act: Martial Arts Performances

Tickets for the Martial Arts Performances only: VIP $30.00 / Orchestra $15.00 / Terrace $10.00, Tickets available through All American Tickets 1-888507-3287 (Mon-Fri 9:00-18:00) http://www.allamerican-tkt.com/ or www.mafest.org *The Panel Discussion and Japanese Arts program in the Lobby are free admission.

The Panel Discussion: “BUDO: Why Martial Arts are Needed Today”—Experts lead this discussion with the goal of introducing the audience to the spiritual beauty of Japanese BUDO and showing how the spirit of BUDO influences people to work for world peace.

Moderator: Dr. David Matsumoto: Professor of Psychology and Director, Culture and Emotion Research Laboratory, San Francisco State University / Panelist: Robert J. Matsueda : Northern California Kendo Federation (NCKF), Vice President—Education / Dr. Denis Gainty Assistant Professor, Department of History, Georgia State University.

The Japanese Cultural Presentations: Omotesenke, Sogetsu, United States Shodo Association, Demonstrations of martial arts: Aikijujutsu and Iaijutsu / Guardian Angels / International Martial Arts and Boxing/ Jinenkan / Jin Wu Kung Fu / Jukendo / Kuk Sool Kwan / Kung Fu Heroes / Kwa Asilia Avita Sanaa / Lotar / Lua Halau O’ Kaihewalu / Sawtelle Judo Dojo / Shito Ryu Karate / South Bay Capoeira / USMC / Wuji Qigong Taijiquan / Yamaki Karate

SS1111_Layout 1 10/31/2011 2:10 PM Page 15

FOOD & RECIPE NOVEMBER 2011

15

Pour, Dip and Cook. Spice it up! atu A ll N

P YUZU

r al

EPPER

SAUCE MIYAKO ORIENTAL FOODS INC. customerservice@coldmountainmiso.com Tel. 626-962 9633

Soymilk Pudding This homemade custard has a natural sweetness

ingredients (for 3-4 puddings) 1 1/3 cups soymilk 1 3/4oz sugar 2 Tbsp water 1 tsp water 1 2/5oz honey 1 Tbsp rum Dash of vanilla extract

directions 1. Heat the sugar and 2 tablespoons of water in a small pot over low heat. When the mixture turns brown, add 1 teaspoon of water to make caramel sauce.

2. Butter pudding moulds, and pour equal portions of the caramel sauce into each one.

3. Heat the soymilk in a pot and mix in the honey. Let it cool.

4. Beat the eggs, add the soymilk mixture, and strain.

Mix in the rum and vanilla extract.

5. Pour the mixture into the molds until each in 80%full.

6. Cover a baking tray with hot water, and place the molds in them. Bake them in an oven preheated to 360 F for 20 to 25 minutes. Insert a skewer to test for doneness. Let them cool slightly and then chill them in the refrigerator.

SS1111_Layout 1 10/31/2011 2:09 PM Page 16

SS1111_Layout 1 10/31/2011 2:09 PM Page 17

FOOD & RECIPE NOVEMBER 2011

Matcha Syrup for Vanilla Ice Cream

ingredients (serves 6) 4oz sugar 1/3 cup water 2 tsp cornstarch + 4 tsp cold water 1 Tbsp matcha + 2 Tbsp hot water 1/2 tsp Curacao or any other liqueur

directions 1. Place the sugar and water in a pan and heat until the sugar dissolves.

2. Mix the cornstarch and cold water and stir until the cornstarch dissolves. Add to the pan and heat until syrup thickens. Set aside to cool.

3. Mix the matcha and hot water and stir briskly until the paste becomes smooth. Pour into the syrup and splash in a little Curacao for extra flavoring. Mix well.

4. Use as a topping for vanilla ice cream.

17

SS1111_Layout 1 10/31/2011 2:08 PM Page 18

SS1111_Layout 1 10/31/2011 2:08 PM Page 19

EDUCATION NOVEMBER 2011

19

Page sponsored by AFC and Sushi and Sake Magazine

5HIIOOHFWLRQV RQ \HDUV

An Accomplishment for Our Community

By Marion Manaka, Resident and Community Supporter Our family has always been active in various community activities since the V &HQWHQDU\ 8QLWHG 0HWKRGLVW Church, Nisei Week, Fukuoka Kenjin-kai, Kasuya-gun Club, Japanese $PHULFDQ &XOWXUDO DQG &RPPXQLW\ Center, Visual Communications, /LWWOH 7RN\R 6HUYLFH &HQWHU DQG RI course, Keiro. We knew the Keiro IRXQGHUV WKURXJK P\ ROGHU EURWKHU :LOOLH )XQDNRVKL ZKR ZDV DURXQG the same age as them. I also went to KLJK VFKRRO LQ FDPS 3RVWRQ ZLWK (GZLQ +LURWR ,Q P\ KXVEDQG DQG , DWWHQGHG Marion and Timothy Manaka with their grandPHHWLQJV UHODWHG WR IXQGUDLVLQJ IRU children Derek and Taryn Manaka and great.HLUR 5HWLUHPHQW +RPH .5+ , KDG WZR VLVWHUV DQG RQH VLVWHU LQ ODZ grandchildren Rockett and Zoe Wong.

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

Keiro Senior HealthCare Facts: ‡ (VWDEEOLVKHG LQ .HLUR KDV FDUHG IRU RYHU IDPLOLHV DQQG RIIHUV ZHOOQHVV HGXFDWLRQ DQG UHVRXUFHV WDUJHWLQJ WKH FDUJLYHUV DQG EDE\ ERRPHUV LQ RXU FRPPXQLW\ ‡ .HLURœV ³FRQWLQXXP RI FDUUH´ HQFRPSDVVHV .HLUR 1XUVLQJ +RPH

6RXWK %D\ .HLUR 1XUVLQJ +RPH

.HLUR ,QWHUPHGLDWWH &DUH )DFLOLW\

.HLUR 5HWLUHPHQW +RPH /LFHQVH 1R

7KH ,QVWLWXWH IRU +HDOWK\ $JLQJ DWW .HLUR ‡ .HLUR LV WKH ODUJHVW -DSSDQHVH $PHULFDQQ KHDOWKFDUH SURYLGHU LQ WKH QDWLRQ

'RQDWH <RXU 9HKLFOH DQG 'RQDWH <RXU 9HKLFOH DQG +HOS .HLURÂśV 6HQLRUV +HOS .HLURÂśV 6HQLRUV 5 Ä&#x201A;Ć&#x152;Ć?Í&#x2022; dĆ&#x152;ĆľÄ?ĹŹĆ?Í&#x2022; ZsĆ? Î&#x2DC; Ĺ˝Ä&#x201A;Ć&#x161;Ć?Í&#x2022; ZƾŜŜĹ?ĹśĹ? Ĺ˝Ć&#x152; EĹ˝Ć&#x161; 5 &Ä&#x201A;Ć?Ć&#x161;Í&#x2022; ZÄ&#x17E;ĹŻĹ?Ä&#x201A;Ä?ĹŻÄ&#x17E; Î&#x2DC; Ä&#x201A;Ć?Ç&#x2021; 5 &Ć&#x152;Ä&#x17E;Ä&#x17E; WĹ?Ä?ŏͲƾĆ&#x2030; 5 dÄ&#x201A;Ç&#x2020;Ͳ Ä&#x17E;Ä&#x161;ĆľÄ?Ć&#x;Ä?ĹŻÄ&#x17E; ÍždÄ&#x201A;Ç&#x2020; /Í&#x2DC; Í&#x2DC; ΡϾϹͲϰϏώώϭϴϹͿ 5 <Ä&#x17E;Ĺ?Ć&#x152;Ĺ˝ ,Ä&#x201A;ĹśÄ&#x161;ĹŻÄ&#x17E;Ć? Ds WÄ&#x201A;Ć&#x2030;Ä&#x17E;Ć&#x152;Ç Ĺ˝Ć&#x152;ĹŹ ´´: :H¡UH GRQDWLQJ WKH WUXFN WR .HLUR EHFDXVH RI LWV ORQJ DQG SURYHQ WUDFN UHFRUG RI VHUYLQJ RXU FRPPXQLW\ LQ KHOSLQJ WKH VHQLRUV ZH DOVR EXLOG RXU RZQ IXWXUH Âľ Âą 6FRWW 1DJDWDQL ZKR KHOSHG KLV IDWKHU -RKQ GRQDWH KLV FDU WR .HLUR

$V .HLUR FHOHEUDWHV \HDUV ZH KRSH WKDW LW NHHSV JRLQJ DV ZHOO DV LW LV QRZ DQG that the younger generation will make it possible to continue so they can live here.

To read more Reflections on 50 Years, visit www.keiro.org/reflections50.

3 OHDVH FDOO 5HVRXUFH 'HYHORSPHQW DW WR 3OHDVH FDOO 5HVRXUFH 'HYHORSPHQW DW WR UUHFHLYH PRUH LQIRUPDWLRQ RU WR PDNH \RXU JLIW WRGD\ HFHLYH PRUH LQIRUPDWLRQ RU WR PDNH \RXU JLIW WRGD\

F For or more more inf information, ormation, cont contact act The Institute Institute ffor or Health Healthy hy Aging Aging at Keiro Keiro www.keiro.org. at institute@keiro.org, institute@keiro.org, (323) 980-2352, orr www w.k . eiro.org.

6RXWK %R\OH $YHQXH /RV $QJHOHV &DOLIRUQLD Â&#x2021; Â&#x2021; ID[

www.keiro.org

SS1111_Layout 1 10/31/2011 2:07 PM Page 20

20

NOVEMBER 2011 EDUCATION

Don’t Speak, Just Move On

By Audrey Shiomi, CIR, Sendai City 1999-2001

The following is a personal essay by JET participant Audrey Shiomi.

Through generous sponsorship by Japan’s Ministry of Foreign Affairs, she spent a week in September visiting her former residence in Sendai City, one of the areas affected by the March 11 earthquake.

I

couldn’t believe how normal it felt to spend each day hanging out with old friends in Sendai.

They hardly talked about what had happened six months ago, and if they did, they were calm, reflective and grateful. They didn’t suffer the way they did in the north, along the Pacific coast.

Within city limits, homes were damaged and people were left without running water, electricity and heat soon after the earthquake. It was late winter and they were anxious to take a hot bath. The minute it looked like a market was about to re-open, people formed long lines out the door.

Luckily, by Day 5, water and electricity was restored.

Now, six months later, my friends are with me, laughing, drinking and eating like there’s no tomorrow. We were doing everything but dwelling on March 11 and for good reasons.

For one, it was simply time to more forward.

For another, talking about your own situation made it seem like

you were complaining about it, and—as my friend explained—the only people socially allowed to lament are those whose loved ones died in the tsunami.

Another reason few people talk about the events of March is that if someone were to mention they temporarily fled the prefecture after the nuclear reactor meltdown, they’d face the silent scorn

of their peers. For some, leaving town was a logical safety measure.

For others, leaving town was the moral equivalent of abandoning your family. It’s these opposing schools of thought that make it difficult to openly talk to one another.

“It’s like in the U.S. where people don’t bring up religion,” a friend noted. “People don’t talk about certain parts of their experiences

after the disaster.”

So instead of dwelling in the past, my friends have no option but to move forward. For many of them, March 11 instilled a newfound reason for living. Many have taken up new hobbies and started traveling more. My friend, Nanae, has been making a living by holding private cooking classes at her home. March 11 fueled her to hold more classes.

The way she sees it, she’s lucky to be alive, so not living life would be like besmirching the memory of all those who’d died.

I’m glad my friends have emerged from this tragedy with their heads held high.

It would have been a sad reunion if they’d greeted me with distressed tears. If they’d told me, “Take me to the U.S. with you!” I would have stowed them all away in my suitcase. But, no, instead we’re able to share a drink, enjoy great izakaya food and laugh about old times.

That’s the Japan I know.

SS1111_Layout 1 10/31/2011 2:07 PM Page 21

EDUCATION NOVEMBER 2011

21

“Sick Leave” ቖቪሩሰ ሰቨሩሮ YASUMU YASUMI, KEKKIN BYOUKI KAZE MIKKA KAN KOUNETSU KOE GUTTARI SHITA INFURUENZA YOBOUSESSHU (Chuusha) YOKU NARU SEKI MURI WO SURU KI WO TSUKERU

TAKE TIME OFF DAY OFF SICK COLD THREE DAYS HIGH FEVER VOICE EXHAUSETED FLU VACCINATION (shot) FEELING BETTER COUGH OVERDO BE CAREFUL

ko

Mr. Yamada: Tom-san, byouki de kaisha wo yasundeita sou desu ne.

Tom: Ee, hidoi kaze wo hiite, mikka kan yasumi wo torimashita. Kounetsu ga dete, koe ga denakunatte shimattan desu. Guttari shite, nani mo suru ki ga okimasen deshita. Infuruenza no yobousesshu wo ukete oku beki deshita yo.

Mr. Yamada: Sukoshi wa yoku narimashita ka?

Tom: Ima wa daibu yokunatte kiteimasu. Sukoshi seki ga demasu ga, netsu wa arimasen.

Mr. Yamada: Kimura-san to Sayama-san mo, kyou wa kaze wo hiite kekkin shiteimasu. Amari muri wo shinai de, hayaku naoshite kudasai.

Tom: Arigatou gozaimasu, Yamada-san.

Sorekara Yamada-san mo o karada ni ki wo tsukete kudasai ne.

Mr. Yamada: Arigatou, ki wo tsukemasu. ߿߹ߛ㧦

Mr. Yamada: Tom, I heard you were taking days off on sick leave.

Tom: Yes, I took three days off because I had a bad cold. I had a high fever and no voice. I was exhausted, and didn’t feel like doing anything.

I should have gotten a flu shot.

Mr. Yamada: Are you feeling any better now?

Tom: I’m feeling much better now. I have a slight cough, but I don’t have a fever.

Mr. Yamada: Mr. Kimura and Mr. Sayama are absent from the office today because they have colds, too. Don’t try to overdo it too much; I hope you’ll get better soon.

Tom: Thank you, Mr. Yamada, and be careful with your health, too.

Mr. Yamada: Thanks, I will.

࠻ࡓߐࠎ‫ ߔߢ߁ߘ ߚ޿ ߢࠎߔ߿ ࠍ ߾ߒ޿߆ ߢ ߈߁ࠂ߮ ޔ‬ ߨ‫ ޕ‬

࠻ࡓ㧦

߃߃‫ ࠍ ߺߔ߿ ࠎ߆ ߆ߞߺ ޔߡ޿߭ ࠍ ߗ߆ ޿ߤ߭ ޔ‬ ߣࠅ߹ߒߚ‫ ߡߞߥߊߥߢ ߇ ߃ߎ ޔߡߢ ߇ ߟߨ߁ߎ ޕ‬ ߒ߹ߞߚࠎ ߢߔ‫ ߇ ߈ ࠆߔ ߽ ߦߥ ޔߡߒ ࠅߚߞߋ ޕ‬ ߅߈߹ߖࠎ ߢߒߚ‫ ࠍ ࠀߒߞߖ߁߷ࠃ ߩ ࠩࡦࠛ࡞ࡈࡦࠗ ޕ‬ ߁ߌߡ ߅ߊ ߴ߈ ߢߒߚ ࠃ‫ޕ‬

߿߹ߛ㧦 ࠻ࡓ㧦

ߔߎߒ ߪ ࠃߊ ߥࠅ߹ߒߚ ߆㧫 ޿߹ ߪ ߛ޿߱ ࠃߊߥߞߡ ߈ߡ ޿߹ߔ‫ ߇ ߈ߖ ߒߎߔ ޕ‬ ߢ߹ߔ ߇‫ޕࠎߖ߹ࠅ޽ ߪ ߟߨ ޔ‬

߿߹ߛ㧦

߈߻ࠄ ߐࠎ ߣ ߐ߿߹ ߐࠎ ߽‫ ࠍ ߗ߆ ߪ ߁ࠂ߈ ޔ‬ ߭޿ߡ ߌߞ߈ࠎ ߒߡ ޿߹ߔ‫ ޔߢ ޿ߥߒ ࠍ ࠅ߻ ࠅ߹޽ ޕ‬ ߪ߿ߊ ߥ߅ߒߡ ߊߛߐ޿‫ޕ‬

࠻ࡓ㧦

޽ࠅ߇ߣ߁ ߏߑ޿߹ߔ‫ ࠎߐ ߛ߹߿ ࠄ߆ࠇߘ ޕࠎߐ ߛ߹߿ ޔ‬ ߽ ߅ ߆ࠄߛ ߦ ߈ ࠍ ߟߌߡ ߊߛߐ޿ ߨ‫ޕ‬

߿߹ߛ㧦

޽ࠅ߇ߣ߁‫ޕߔ߹ߌߟ ࠍ ߈ ޔ‬

SS1111_Layout 1 10/31/2011 2:07 PM Page 22

22

NOVEMBER 2011 ENTERTAINMENT

The Art of Sushi and Sake JUNE WAYNE (1918 – 2011)

by Nancy Uyemura

A

rtist June Wayne born on March 7, 1918 in Chicago, Illinois was raised June Claire Kline by her mother, Dorothy Alice Kline, a traveling saleswoman in the corset business.

At age fifteen, June dropped out of high school, wanting to become an artist. Avoiding the last names of both her parents, she used her first and middle names, June Claire, for her first solo exhibition in 1935 in Chicago, followed in 1936, by a second one at the Palacio de Bellas Artes in Mexico City. By 1938, June Claire was on the WPA Easel Project in Chicago – and had become a ‘regular’ in a cutting-edge culture of writers, actors, artists, and scientists, some of whom were becoming world famous (Richard Wright, James T. Farrell, Saul Bellow, Nelson Algren, Irene Rice-Pereira and many others).

In 1939, she moved to New York and worked as a costume jewelry designer in the garment industry while painting at night and on weekends. In mid-1941, she married an Air Force Flight Surgeon and substituted his name, Wayne, for Claire. From then on her identity remained June Wayne

even though that marriage did not endure. When Pearl Harbor was attacked, she left New York for Los Angeles, intending to work in the aircraft industry. She became certified in Production Illustration at Cal Tech/Art Center School but a job opened in radio writing at WGN in Chicago, which she took, scripting several programs a day of music continuity and interviews with war heroes and movie stars on War Bond shows. Her illustration experience would then influence her aesthetic work and the WGN experience honed her literary talent and eventually she would write influential essays on artist’s rights, art criticism, and feminism.

When WWII ended, June Wayne returned to Los Angeles to stay and became an integral part of the California art scene. She took up lithography at Lynton Kistler’s facility, meanwhile painting and exhibiting intensively. By 1957, she also had become a familiar artist in Paris, collaborating with Marcel Durassier, the great master printer with whom, in 1958, she did a livre d’artiste on the love sonnets of John Donne. In 1959, W. MacNeil Lowry of the Ford Foundation suggested to Wayne that she write a plan to revitalize the art of lithography, which was floundering in the USA. The result was the Tamarind Lithography Workshop (named for her street) which opened in 1960; Wayne as its director and the Ford Foundation as its financial support. By the late 1960s, Tamarind had become an international force in the printmaking arts.

She also produced the documentary “Four Stones for Kanemitsu” which is still used as a teaching tool in the art of lithography. Wayne then transformed the Workshop into a permanent format as the TAMARIND INSTITUTE OF THE UNI-

VERSITY OF NEW MEXICO where it thrives to this day. Her own lithographs are widely recognized as masterpieces of the medium.

In 1970, Wayne turned to designing tapestries in France. In them as in the rest of her art, she expressed her avant-garde linkage of art and science to issues of the times. In various media, optics, the genetic code, stellar winds, magnetic fields, tsunamis and temblors appeared in her work, which was often linked to metaphors of the human condition. On a feminist level, her “The Dorothy Series” (twenty multicolor lithos that she described as a “documentary film in twenty freeze frames”) includes her much-praised video, which together with the suite, was recently shown in Tokyo.

One of her more recent works was “Sects In The City” and is the first political artwork ever made

by June Wayne who, in principle,

avoided topical content in her art.

“Sects” makes you aware of the burgeoning of “faith-based” religious groups within five miles of her Tamarind Avenue studio in Hollywood. She found this to be quite an interesting phenomenon.

June Wayne’s art is represented in many museum collections in the USA and abroad. She received dozens of awards as well as honorary doctorates. She was a Visiting Professor of Research at the Rutgers Center for Innovative Print and Paper. She was a very special and highly gifted woman.

I had the good fortune to know her for many years, to know her talent, her intellect, her passion and compassion and she will be missed. I am grateful for the time that I was able to spend with her and I am thankful that she was in this world, for she truly made it a more innovative and artistic place.

A celebration of her life is planned for November 6, 2011 at the Hammer Museum.

SS1111_Layout 1 10/31/2011 2:06 PM Page 23

EDUCATION NOVEMBER 2011

23

AMINPURE â&#x20AC;&#x201C;Episode No. 2 -The effects of stress on the body-

W

e are subject to countless stresses every day.

While stress has a negative connotation, as the phrase â&#x20AC;&#x153;stress is the spice of lifeâ&#x20AC;? indicates, moderate level of stress enhances and encourages improvement in oneâ&#x20AC;&#x2122;s life. However, discerning the moderate level of stress is difficult, and excess stress destroys the balance between mind and body as proven by various experimental data.

When one says excess stress, there are differences in the level of stress that one feels, and the same set of circumstances can bring moderate stress to some and excessive stress to others. Also, to compare stress levels, an objective guidepost is necessary. While stress levels are difficult to indicate in numbers or visual shapes, in the medical field, stress hormones and substances

are measured or predicted from blood pressure or heart rate or subjectively rated numerically after asking questions about the physical condition and circumstances.

When searching online, various â&#x20AC;&#x153;stress self-check testsâ&#x20AC;? are available: some for the purpose of seriously measuring stress levels to prevent death from stress, while others are light-hearted and merely for interest.

Some terms for measuring stress are surprising, but aside from whether or not one believes the results, itâ&#x20AC;&#x2122;s interesting to give it a try to see if youâ&#x20AC;&#x2122;ll find relief in finding you have less stress than expected, or become enraged by an unexpected result.

Body is sensitive to stress. Itâ&#x20AC;&#x2122;s not uncommon for body to be responding to stress even if one doesnâ&#x20AC;&#x2122;t realize it. A previously conducted study proved that people who felt stress had low levels of glutamine in the blood. On the other hand, exhausted individuals had weakened ability to bring glutamine levels in the blood back to normal through meals, suffering continued poor physical

condition.

By consuming AMINOPURE, lacking glutamine is returned to normal levels. Stor-

ing glutamine in the body in preparation for sudden accumulation of stress and fatigue is the best way to be forearmed. Letâ&#x20AC;&#x2122;s build a healthy body resistant to stress by consuming AMINOPURE. In this day and age, stress not only affects adults, but children also.

Communication is the problem because a fun environment with minimal interaction with people is available today, not only through television, but also online and through games. Children are immature, but more readily removed by stress compared to adults through support and counseling.

WhZ Ć?Ä?Ĺ?Ä&#x17E;ĹśÄ?Ä&#x17E;Í&#x2022; WhZ Ć?ĆľĆ&#x2030;Ć&#x2030;Ĺ˝Ć&#x152;Ć&#x161; WhZ Ć?Ä?Ĺ?Ä&#x17E;Ĺś ĹśÄ?Ä&#x17E;Í&#x2022; WhZ Ć?ĆľĆ&#x2030;Ć&#x2030;Ĺ˝Ć&#x152;Ć&#x161; Ć&#x152; Ä&#x201A;Ä&#x201A; Ć?Ć&#x161;Ĺ˝Ć&#x152;Ç&#x2021; Ä&#x201A;Ä?ŽƾĆ&#x161; Ć?Ć&#x161;Ĺ˝Ć&#x152;Ç&#x2021; Ä&#x201A;Ä?ŽƾĆ&#x161; D D/EKWhZ

D/E EKWhZ KWhZ Î&#x2DC; ,, >d, >d >d, , ,Ĺ˝Ç Ä?Ä&#x201A;Ä&#x161; Ĺ?Ć? Ç&#x2021;ŽƾĆ&#x152; Ä&#x161;Ä&#x201A;Ĺ?ĹŻÇ&#x2021; ^dZ ^^Í? Ĺ˝Ç Ä?Ä&#x201A;Ä&#x161; Ĺ?Ć? Ç&#x2021;ŽƾĆ&#x152; Ä&#x161;Ä&#x201A;Ĺ?ĹŻÇ&#x2021; ^dZ ^^Í?

IRU IIRU R '$0 '$ ' $0$*( $* *(' (' 6 6 6., .,1 .,1

/Ĺľ /žžƾŜÄ&#x17E; ^Ç&#x2021; ^Ç&#x2021;Ć?Ć?Ć&#x161;Ć&#x161;Ä&#x17E;Ĺľ

Ĺ?Ĺ?Ä&#x17E;Ć?Ć&#x;Ç&#x20AC;Ä&#x17E; Ĺ?Ĺ?Ä&#x17E;Ć?Ć&#x;Ç&#x20AC;Ä&#x17E; ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ

ĹśĆ&#x; Ĺ?Ĺ?Ĺś Ĺ?ĹśĹ?

dÄ&#x201A;ĹŹĹ?ĹśĹ? D/EKWhZ Ä&#x17E;Ç&#x20AC;Ä&#x17E;Ć&#x152;Ç&#x2021;Ä&#x161;Ä&#x201A;Ç&#x2021; Ĺ&#x161;Ä&#x17E;ĹŻĆ&#x2030;Ć? ĆľĆ? Ć&#x152;Ä&#x17E;Ä?Ĺ˝Ç&#x20AC;Ä&#x17E;Ć&#x152; ĨĆ&#x152;Žž ĨÄ&#x201A;Ć&#x;Ĺ?ĆľÄ&#x17E; Ä&#x201A;ĹśÄ&#x161; Ć?ĆľĆ&#x2030;Ć&#x2030;Ĺ˝Ć&#x152;Ć&#x161; ŽƾĆ&#x152; Ĺ?žžƾŜÄ&#x17E; Ć?Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ Ä?Ç&#x2021; ĹľÄ&#x201A;Ĺ?ĹśĆ&#x161;Ä&#x201A;Ĺ?ĹśĹ?ĹśĹ? Ä&#x201A; Ĺ&#x161;Ĺ?Ĺ?Ĺ&#x161; ĹŻÄ&#x17E;Ç&#x20AC;Ä&#x17E;ĹŻ ŽĨ ůͲĹ?ĹŻĆľĆ&#x161;Ä&#x201A;ĹľĹ?ĹśÄ&#x17E; Ĺ?Ĺś ŽƾĆ&#x152; Ä?ůŽŽÄ&#x161;Í&#x2022; Ć&#x2030;Ć&#x152;Ä&#x17E;Ç&#x20AC;Ä&#x17E;ĹśĆ&#x;ĹśĹ? ĨÄ&#x201A;Ć&#x;Ĺ?ĆľÄ&#x17E; Ä&#x201A;ĹśÄ&#x161; Ĺ?ŜĨÄ&#x17E;Ä?Ć&#x;ŽŜÍ&#x2DC; ŽŜÍ&#x203A;Ć&#x161; Ç&#x2021;Žƾ Ç Ä&#x201A;ĹśĆ&#x161; Ć&#x161;Ĺ˝ Ć&#x161;Ä&#x201A;ĹŹÄ&#x17E; Ä?ŽŜĆ&#x161;Ć&#x152;Žů ŽĨ Ć&#x161;Ĺ&#x161;Ä&#x17E; Ć?Ć&#x161;Ć&#x152;Ä&#x17E;Ć?Ć? Ç&#x2021;Žƾ Ä&#x201A;Ä?Ä?ƾžƾůÄ&#x201A;Ć&#x161;Ä&#x17E; Ä&#x17E;Ç&#x20AC;Ä&#x17E;Ć&#x152;Ç&#x2021;Ä&#x161;Ä&#x201A;Ç&#x2021;Í?

^^ĹŹĹ?Ĺś ĹŹĹ?Ĺś

ZÄ&#x17E;ĹŠĆľÇ&#x20AC;Ä&#x17E;ĹśÄ&#x201A;Ć&#x161;Ä&#x17E; Ć&#x161;Ĺ&#x161;Ä&#x17E; ^ĹŹĹ?Ĺś

//žžƾŜÄ&#x17E; ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ žžƾŜÄ&#x17E; ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ

^Ć&#x161;Ć&#x152;Ä&#x17E;ĹśĹ?Ć&#x161;Ĺ&#x161;Ä&#x17E;Ĺś Ć&#x161;Ĺ&#x161;Ä&#x17E; /žžƾŜÄ&#x17E; ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ

Ĺ?Ĺ?Ä&#x17E;Ć?Ć&#x;Ç&#x20AC;Ä&#x17E;

Ĺ?Ĺ?Ä&#x17E;Ć?Ć&#x;Ç&#x20AC;Ä&#x17E;

ĹśĹ&#x161;Ä&#x201A;ĹśÄ?Ä&#x17E; Ć&#x161;Ĺ&#x161;Ä&#x17E; Ĺ?Ĺ?Ä&#x17E;Ć?Ć&#x;Ç&#x20AC;Ä&#x17E; ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ

DĆľĆ?Ä?ƾůŽĆ?ĹŹÄ&#x17E;ĹŻÄ&#x17E;Ć&#x161;Ä&#x201A;ĹŻ DĆľĆ?Ä?ƾůŽĆ?ĹŹÄ&#x17E;ĹŻÄ&#x17E;Ć&#x161;Ä&#x201A;ĹŻ

ZÄ&#x17E;ĨƾÄ&#x17E;ĹŻ Ć&#x161;Ĺ&#x161;Ä&#x17E; žƾĆ?Ä?ƾůŽĆ?ĹŹÄ&#x17E;ĹŻÄ&#x17E;Ć&#x161;Ä&#x201A;ĹŻ ^Ç&#x2021;Ć?Ć&#x161;Ä&#x17E;Ĺľ

tĹ&#x161;Ä&#x201A;Ć&#x161; t Ĺ&#x161;Ä&#x201A;Ć&#x161; Ä?Ä&#x17E;ĹśÄ&#x17E;ÄŽĆ&#x161;Ć? Ä? Ä&#x17E;ĹśÄ&#x17E;ÄŽĆ&#x161;Ć?

5

Ĺ?Ĺ?Ĺ?Ç&#x20AC;Ä&#x17E;Ć? Ĺ?Ç&#x20AC;Ä&#x17E;Ć? ĆľĆ?Í? Ć?Í? Ćľ

ϭͲϴϳϳͲϲϴϯͲϰϯϹϯ Ç Ç Ç Ç Í&#x2DC;Ä&#x201A;ĹľĹ?ŜŽĆ&#x2030;ĆľĆ&#x152;Ä&#x17E;Í&#x2DC;Ä?Žž Ç Ç Í&#x2DC;Ä&#x201A;ĹľĹ?ŜŽĆ&#x2030;ĆľĆ&#x152;Ä&#x17E;Í&#x2DC;Ä?Žž ϭͲϴϳϳͲϲϴϯͲϰϯϹϯ

SS1111_Layout 1 10/31/2011 2:06 PM Page 24

REVIVING 5,000 YEARS OF CIVILIZATION ALL-NEW SHOW WITH LIVE ORCHESTRA

BEST HOLIDAY GIFT

JAN 11-12, 2012

Segerstrom Center for the Arts, OC

JAN 13-14, 2012

Dorothy Chandler Pavilion, LA

tickets: 1.800.880.0188 LAspectacular.com info: ShenYun2012.com

prices: $60, $70, $80, $100, $150, $180, $200

SS1111_Layout 1 10/31/2011 2:05 PM Page 25

VOL 42

FOOD & RECIPE NOVEMBER 2011

25

Japanese sake, chance and tasks Master Sake Sommelier

N

ew restaurants opening in Los Angeles within the past five years, the concept has changed from Sushi Bar and restaurants. Ramen, Robata, Donburi, Japanese-style curry restaurant, yakiniku, okonomiyaki, izakaya, and various other restaurants are opening and enjoying popularity. Also, many Japanese corporations are expanding into Los Angeles. For the past forty years, Sushi Bar and restaurants that led the permeation of Japanese food ingredients and culinary traditions are now helping to expand various categories of Japanese cuisine into Los Angeles.

The greatest contributors are the American journalists who became interested in Japanese cuisine and interviewed Japanese cuisine professionals. The most reknown newspapers and magazine journalists quickly suspected that the focus on sushi as the latest food craze would soon lose its freshness. Therefore, the these journalists became interested in the “Japanese cuisine currently accepted and enjoyed by Japanese today” and published stories on this topic.

Other foodies who use social media to introduce information about Japanese cuisine that isn’t

yet introduced to the mass also helped. Such information is linked instantaneously through Facebook, Twitter and Yelp with images, comments and menus to several hundreds and thousands of people. Also, food bloggers search for fresh and unique restaurants and provide information, which also helped the spread of various categories of Japanese cuisine.

don’t hold the same fixed ideas about pairing of food and sake like the Japanese, for example, pairing “nigori sake” with curry rice and yakiniku, or sparkling sake with okonomiyaki, and other combinations are new to the American consumers, which they generally accept without any hesitation.

(And, they actually go great together!)

This is a great chance for Japanese sake. Many people generally assume curry restaurants won’t serve Japanese sake, okonomiyaki goes best with beer or shochu, but this is a BIG mistake! While many Americans

As a task, Japanese must let go of their fixed ideas about pairing food with certain beverages, and be open to proposing various combinations, which will be the key to further success. This idea is applicable to sake cocktails as well.

SS1111_Layout 1 10/31/2011 2:05 PM Page 26

26

NOVEMBER 2011 COVER STORY

oreno-yakiniku.com

SS1111_Layout 1 10/31/2011 2:04 PM Page 27

ENTERTAINMENT NOVEMBER 2011

27

SS1111_Layout 1 10/31/2011 2:00 PM Page 28

28

NOVEMBER 2011 FOOD & RECIPES

$8.50

$10.00

Donâ&#x20AC;&#x2122;t miss an Issue

To subscribe to Sushi & Sake Magazine or Japanese Restaurant News for one year, please contact at AllJapanNews@gmail.com or 213-680-0011

SS1111_Layout 1 10/31/2011 2:00 PM Page 29

FOOD & RECIPES NOVEMBER 2011

29

Little Tokyo Japanese Restaurant CAFÉ & BAKERY 2

CAFÉ TAKE 5 213-621-3004 1st St. Miyako Hotel 1F

8

FRANCES BAKERY 213-680-4899 2nd St. Honda Plaza

10 FUGETSUDO 213-625-8595 315 E. 1st St 28 MIKAWAYA 213-624-1681 panese Village Plaza 37 SALON DE CAFÉ FOCUS 213-680-3015 2nd St. #202 Little Tokyo Mall

62 MATSUI RAMEN 213-625-2111 3 CHIN-MA-YA 123 S. Onizuka St. #302 Weller Court 213-625-3400 S. Onizuka St. Weller Court

IZAKAYA 7 EBISU 213-613-1644 329 E. 2nd St 12 HARU ULALA 213-620-0977 368 E. 2nd St 16 HONDA-YA 213-625-1184 333 S. Alameda St. #314 Little Tokyo Market Place

39 SENKA CAFÉ 213-617-8699 123 S. Onizuka St. #103

17 ISSEN JYOKI 213-626-5780 333 S. Alameda St. #301 Little Tokyo Market Place

56 YAMAZAKI BAKERY 213-624-2773 123 Japanese Village Plaza

19 JOY MART 213-680-9868 137 Japanese Village Plaza

60 FOUR LEAF 877-797-4582 318 E. 2nd St

32 OIWAKE 213-628-2678 122 Japanese Village Plaza

CURRY

36 RAKU PLUS 213-625-1751 424 E. 2nd St. Honda Plaza

4

CURRY HOUSE 213-620-0855 123 S. Onizuka St. Weller Court

FAMILY STYLE RESTAURANT 1

AOI RESTAURANT 213-624-8260 331 E. 1st St

29 MITSURU CAFÉ 213-613-1028 117 Japanese Village Plaza 44 SUSHI & TERI 213-687-8368 Japanese Village Plaza 43 SUEHIRO CAFÉ 213-626-9132 337 E. 1st St 51 TOKYO CAFÉ 213-628-3017 116 Judge John Aliso 53 T.O.T 213-680-0344 345 E. 2nd St

55 YAGURA ICHIBAN 213-623-4141 101 Japanese Village Plaza 61 FUGA 213-625-1722 111 S. San Pedro St

KAPPO KAISEKI 15 HAZUKI RESTAURANT 213-626-6858 2nd St. #205 Little Tokyo Mall 18 IZAYOI 213-613-9554 132 S. Central Ave

ORGANIC JAPANESE

42 SHOJIN 213-617-0305 333 S. Alameda St. #310 Little Tokyo Market Place

5

DAIKOKUYA 213-626-1680 327 E. 1st St

14 HANA ICHIMONME 213-626-3514 333 S. Alameda St. #303 Little Tokyo Market Place 24 KORAKU 213-687-4972 314 E. 2nd St

30 MITSURU SUSHI & GRILL 213-626-4046 316 E. 1st St 33 OOMASA 213-623-9048 100 Japanese Village Plaza 35 R 23 213-687-7178 923 E. 2nd St. #109 45 SUSHI GEN 213-617-0552 422 E. 2nd St. Honda Plaza

31 MR. RAMEN 213-626-4252 341 1/2 E. 1st St

46 SUSHI 55 213-687-0777 333 S. Alameda St. #317 Little Tokyo Market Place

34 OROCHON RAMEN 213-617-1766 Onizuka St. #303. Weller Court

47 TAKUMI RESTAURANT 213-626-1793 333 E. 2nd St

38 SAN SUI TEI 213-613-0100 319 E. 1st St.

48 TAMON 213-617-7839 328 E. 1st St. Miyako Hotel 2F

SHABU SHABU

49 TENNO SUSHI 213-625-0602 207 S. Central Ave

20 KAGAYA 213-617-1016 418 E. 2nd St. Honda Plaza 26 KUSHISHABU 213-621-0210 Onizuka St. #306. Weller Court 40 SHABU SHABU HOUSE 213-680-3890 127 Japanese Village Plaza 41 SHABU SHABU YO 213-808-1211 356 1/2 E. 2nd St

SUSHI 9

FRYING FISH 213-680-0567 120 Japanese Village Plaza

13 HAMA SUSHI 213-680-3454 347 E. 2nd St 23 KOMASA 213-680-1792 351 E. 2nd St

52 TOSHI SUSHI 213-680-4166 359 E. 1st St 54 USUI RESTAURANT 213-680-1989 343 E. 1st St 57 ZENCU SUSHI & GRILL 213-687-7780 319 E. 2nd St. Little Tokyo Mall 58 ZIP FUSION SUSHI 213-680-3770 744 E. 3rd St 59 WAKASAYA 213-621-2121 104 Japanese Village Plaza

YAKITORI

22 KOKEKOKKO 213-687-0690 203 S. Central Ave 25 KOSHIJI 213-626-4989 123 S. Onizuka St. #203. Weller Court

27 MAKO SUSHI 213-613-0083 123 S. Onizuka St. #307. Weller Court

MAP 2

SS1111_Layout 1 10/31/2011 2:00 PM Page 30

30

NOVEMBER 2011 ENTERTAINMENT

SS1111_Layout 1 10/31/2011 1:59 PM Page 31

SS1111_Layout 1 10/31/2011 1:58 PM Page 32