WAttention Singapore vol 4 by WAttention

W O N D E R L A N D J A PA N

WINTER IN JAPAN

AOMORI,

NORTHERN TOHOKU

MYSTERIOUS JAPAN STORY 4

JOMON PERIOD, THE ROOTS OF JAPAN JOURNEY TO

TATEYAMA KUROBE ALPINE ROUTE CRAFTSMAN

MASTER OF KUTANI WARE

INTERVIEW WITH DANNY CHOO A CELEBRITY BLOGGER OF ALL THINGS JAPAN

日本冬のものがたり

SNOW WHITE AND THE SEVEN WONDERS

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ISSUE 04 WINTER2010

Winter in Japan

Snow White and the Seven Wonders

Stretching a fair distance from north to south, Japan has a variety of temperatures and climates in winter depending on the region. To experience real winter with a snowy landscape, the Tohoku, Hokkaido and Hokuriku areas would be good, as they have a lot of snow fall. A large selection of seafood available in the northern sea is also an attraction. Here are some key winter experiences in Japan.

. Natural Beauty

From snow-covered mountains to silent frozen lakes and delicate shiny droplets frozen on tree branches, the natural scenery in winter seems more mysterious than any other season, boasting a pure frozen beauty. Famous winter spots include Shiretoko in Hokkaido (designated a World Heritage Site), with its intact grand nature and Mt. Hakkoda in Aomori which offers a white panoramic view from the ropeway ride to the top of the mountain. The coastline of the Japan Sea in Hokuriku offers a wild and savage ocean scenery, which is completely different from summer. Castle towns with their charming old atmosphere take on an elegant feature when covered in snow. Chances to bump into wild animals are higher in winter; you can see Japanese red-crowned cranes, migrant birds flying in snowy fields, as well as deer and wild rabbits running in glades.

Lake Mashu, Hokkaido

Kenrokuen, Kanazawa

Sapporo Snow Festival

. Festivals

Various festivals inherited in each region mirror the severe winter life in the North. Joyful festivals to shake off the cold are held in various regions, focused on snow, ice and the winter scenery. Major festivals include the Sapporo Snow Festival (Hokkaido, February 5-11, 2011) which overwhelms visitors by showcasing snow statues of various sizes modelled after world-famous architectures, the Kamakura Festival (Akita, February 15-16, 2011), a traditional event in Yokote Akita in which children eat rice cakes and sing songs in snow igloos equipped with an altar, and the Lake Towada Winter Story (Aomori, February 4 -28, 2011) which showcases ﬁreworks and live shows of the Tsugaru Jamisen (banjo) by the snowy lakeside decorated by snow statues and lights.

Hot springs, a gift from the land, is especially fun in winter as you can take a warm bath while enjoying the cold snowy scenery. The hot water with abundant minerals warms body from the inside, chasing the cold away. An open air bath (rotenburo) in winter is a must-try. Need a little courage to be naked outdoors where the temperatures are below zero? Do not worry. Once in the bath tub, your body will be kept warm while the cold air would feel comfortable on your burning face as you sit in the hot water. The northern region has a large number of hot springs, and it is not difﬁcult to ﬁnd hot springs near accommodations.

Higashinaruko Onsen, Miyagi

. Winter Sports

. Hot Springs

Niseko Ski Resort, Hokkaido

Lake Towada Winter Story, Aomori

Skiing represents winter sports. With a great amount of snow of excellent quality, northern Japan has many ski resorts where quite a number of foreigners visit. Hokkaido is highly regarded for its “powder snow” by skiers, and is home to world-famous resorts, including Niseko. Within easy access from Tokyo by rail and road, the mountainous regions of Nagano and Niigata are meccas for skiing in various types of resorts. Ice-skating is also fun to try at the many indoor ice rinks around the metropolitan areas. Frozen lakes in high mountainous regions, including Megami Lake in Nagano, also offer places to enjoy ice-skating.

Minami Uonuma, Niigata

5. Fun Activities

Various activities – like walking, riding, snowmobiling and driving – on frozen lakes are available only in winter, and can be done in places like Lake Akan, Hokkaido. Other popular activities on frozen lakes include ﬁshing for surf smelts by casting the line in a small hole on the surface of lakes, making big snowmen, and throwing snowballs between two battling groups, which is popular not only for children but adults as well. Local children enjoy sliding on casual plastic sleds in parks and snow slopes on street corners.

6. Delicacies

Winter is the best season to enjoy many kinds of seafood, such as yellowtail, scallop, crab, salmon, ﬂatﬁsh and oyster. Typically popular Japanese delicacies – such as sushi, sashimi and seafood bowls – are more delicious in winter than in any other season. As the hot broth of ramen and udon are the deciding factor of taste, they are originally dishes served in winter. Nabe (hot pot) also represents a winter delicacy in Japan; sharing a Nabe with the family or a group of friends enhances the warm atmosphere. All over Japan, various Nabe which are unique to each region with local specialties are available; for example Kiritampo Nabe in Akita, Ishikari Nabe in Hokkaido, Kaki Nabe in Miyagi and Motsu Nabe in Fukuoka. Why don’t you try a Nabe with local delicacies during your visit? (Related page 22-23)

7. Shopping

The winter season brings a lot of good shopping bargains, including fresh seafood at the markets and limited-editions of seasonal sweets and drinks. A variety of winter fashion items – such as clothes, scarves and gloves – are displayed in store windows, inspiring shoppers to dress in the latest winter trends in Japan, which doubles as protection against the cold. After the New Year, the sale season starts, making it a great time to buy any item at discounted prices.

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Old street, Ishikawa

Discover the beauty of

Northern Tohoku Part I

Aomori

Starting from December 4, travellers will be able to take the Shinkansen (bullet train) all the way to the north of Honshu, the main island of Japan. It will take just 3 hours and 20 minutes from Tokyo to Shin-Aomori station in Aomori prefecture, which is best known for its marvellous Nebuta Festival, one of the Japan's most famous and beloved festivals. It also has distinct cultures rooted in local communities, as well as an abundance of seafood and sansai (mountain vegetables). It is also an all-season resort: in spring, beautiful cherry blossoms bloom; in summer, verdant forests and lakes are found; in fall, leaves turn brilliant red or yellow; and in winter, snow blankets towns and mountains ranges.

Majestic nature and Exciting Festival The northernmost prefecture on Honshu island, Aomori is endowed with abundant nature, including the well-known Mt. Hakkoda, Lake Towada, a large dual crater lake surrounded by beech forest with wild animals, and Oirase Stream, a striking mountain stream with over a dozen waterfalls. Also, the Shirakami-Sanchi (Shirakami Mountains), a World Natural Heritage site, is spread across 130,000 hectares on the border between Aomori and Akita prefectures. Facing both the Japan Sea and the PaciďŹ c Ocean, Aomori is blessed with various seafood which never fails to draw gourmands. Its most popular attraction is the Nebuta Festival, which brings in about 3 million visitors each year. For history

enthusiasts, the Sannai-Maruyama Ruins â&#x20AC;&#x201C; the largest archeological site of the Jomon Period (about 10,500-300 BC) â&#x20AC;&#x201C; is a recommended destination.

Things to do in Aomori Enjoy spectacular view of rich nature Aomori has a number of tourist spots, including outstanding natural sites such as Mt. Hakkoda and Lake Towada. Roads for buses and cars, as well as climbing routes and paths have been improved in recent years. Mountain cable cars are built so that children and the elderly can explore them too. However, note that it is a heavy snowfall area and you need to wear suitable winter clothing.

Experience the tradition through festivals Nebuta Festivals are celebrated in several northern regions, mainly in Aomori prefecture. The Aomori Nebuta Festival, which is celebrated annually from August 2-7, is the most recognised. Over 20 gigantic three-dimensional Nebuta (papiermache dolls) depict ancient warriors, legendary creatures or Kabuki characters that illuminate the night with bright colours. Today, the Nebuta floats are made of a wood base, carefully covered with Japanese paper and lit from the inside with hundreds of light bulbs. Quite a few spirited dancers (called

Aomori Nebuta Festival 10

青森 Koganesaki Furofushi hot spring

(in Japanese) at www.tachineputa.jp.

In Hirosaki city, a central part of Tsugaru district, crowd-pleasing events include the Hirosaki Neputa Festival (characterised by 60 small and large fan-shaped floats) and Hirosaki Cherry Blossom Festival. Throughout the year, there are several ﬂower festivals held in different cities throughout Aomori.

Photos, clockwise from top right: Oirase Stream Shirakami-Sanchi Mt. Hakkoda Cherry blossoms in Hirosaki City

“haneto”) in native Nebuta costumes, surround the floats and dance to the tune of flutes and beating of drums. For those who missed the Aomori Nebuta Festival, there is a hall, Tachineputa no yakata, that displays three floats all year around in Goshogawara city. Situated 25km west of Aomori city, Goshogawara is another site of the Nebuta Festival – this one is called “Neputa.” It is said that the name came from the local direct “neputai,” which literally means “sleepy,” and the festival itself is a “sleepless festival” that prays for safety and a good harvest. The 3 displayed Neputa, at 22m high and weighing of 16 tons, will be moved for 1.5km around the city from August 4-8. There is also a studio where visitors can see the work in progress and have a hands-on experience. Visit the official website

Where is the most famous Onsen in Aomori?

There are a number of onsen (hot springs) with good reputation and high spring quality in Aomori. Koganesaki Furofushi Onsen is one of the most popular and is often featured in magazines and TV programs. Bathers can see the wild waves of the Japan Sea while soaking in their outdoor spa, with a view of the distant horizon and a splendid sunset. For more information about the onsen, please visit www.furofushi.com (in Japanese).

sardines and squids, and are sold almost exclusively to high-end sushi restaurants. Other seafood like squids and scallops caught in adjacent sea are also tasty. Aomori Prefecture is Japan’s largest apple producer – there are approximately 60 kinds of apple varieties, thanks to its significant difference in temperature and improved cultivation methods, which are shipped seasonally. You can try apple picking in several farms, but there is a charge.

How to get to Aomori Shichinohe Towada

Sin Aomori

Hachinohe

JAPAN

Morioka

Taste the season's best Enjoying local delicacies is a must during your journey. Aomori is known for its abundance and high quality seafood. Ohma tuna, one of the best grade tunas, is caught at Ohma Por t facing the Tsugaru Strait that connects the Japan Sea with the Pacific Ocean. These t unas feed on fresh Pacific sauries,

Sendai Fukushima

Utsunomiya

Omiya

Tokyo

Narita Airport

Haneda Airport

From Tokyo to Aomori From JR Tokyo station, take the Tohoku Shinkansen (Northern Shinkansen) “Hayate” to Shin Aomori station. Hayate is the fastest train category on the Tohoku Shinkansen and it takes 3 hours 20 minutes to there. (Starting from Dec. 4) Photo: Aomori Prefectural Board of Education and JNTO

Ohma Maguro

Mysterious Japan Story 4

∼ UNKNOWN WORLD in Northern Tohoku -

Jomon Period, the roots of Japan The Jomon Period - Japan's early Holocene period of hunter-gatherers - is believed to begin 10,000 to 12,000 years ago, which continued for about 10,000 years. Ruins and relics of the Jomon have been found throughout Japan, including Hokkaido as well as Northern Tohoku regions, which contain a particularly large number of ruins, including the Sannai-Maruyama Ruins (the largest of the Jomon Period). In 2009, the "Jomon Archaeological Sites in Hokkaido, Northern Tohoku, and other regions" were added to the tentative list of UNESCO World Heritage. Today, prefectural governments promote activities to raise awareness for the importance of those ruins. Japan is a country of distinctive history and culture which date back thousands of years; the foundation of which is the Jomon Culture, known for its earthenware. The oldest earthenware in the world, they have been preserved in eastern Japan where the Jomon Culture survived the longest. The more you learn about the Jomon, the more you will be familiar with the roots of Japan's cultures and peoples.

omon Culture, the longest and the earliest recorded culture in Japanese history, lasted about 10,000 years when the earth’s temperatures got warmer and the ice began to melt. The current Japanese Island was formed during this time of rising sea levels. This was a time when deciduous broadleaved forests - including beech and acorn trees - spread throughout eastern Japan, as did temperate deciduous forests in western Japan. The Jomon were hunter-gatherers during the early Jomon Period, and thanks to both human activity and climate change, some animals became scarce. Meat and fish were dried, smoked and roasted during this period. It is interesting to note that these methods are still applied to preserve some kinds of food from

decay in Japan today. The invention of earthenware was a notable turning point in the development of the Jomon Culture, which caused a change in their diet, as indicated by the remains. Apart from improving the use of bows and arrows and ﬁshing techniques, the Jomon Culture was also known for utilising trees: they created wooden crafts such as canoes, buckets, combs, bangles, and ignition tools, which were sometimes lacquered. As time went by, the Jomon started to develop more permanent settlements, becoming more sedentary as they worked together. The Jomon subsistence now consisted of hunting, gathering and horticulture. Small villages gradually became big villages, with evidence of trade among

villages, as well as the holding of ceremonies. To put it in the perspective of world history during Japan’s Jomon Period, rice cultivation began approximately 8,000 years ago in China. The mid-Jomon Period when the SannaiMaruyama Ruins flourished, was also the period when the civilisations of the Yellow River, Indus Valley, Egypt and Mesopotamia thrived around the world.

縄文遺跡

Locating just southwest of the city centre of Aomori, the Sannai-Maruyama Ruins are believed to be those of a village that started 5,500 years ago in the early Jomon Period and ended 1,500 years later. It is one of the country’s largest of such ruins whose existence was recognized in the Edo Period. An official digging got underway in 1992 as part of a land survey, after it was chosen as a site for a baseball stadium. By now, on the enormous site that covers 350,000 square meters, up to 1,995 excavations have uncovered the sites of 500 residences, 30 buildings with postholes and 60 graves. The research also found relics of lacquerware, jade pendant heads, stone masks and many clay dolls. The scale of some of the buildings reveals how the people lived at the

time. The residents seemed to possess advanced construction and city planning techniques, that are evidents in the locations of buildings, dump sites and grave-

yards. There is also evidence that they have conducted social activities and ceremonies that gathered the masses.

Akita prefecture is home to the interesting relic of Oyu Kanjo Resseki or Oyu Stone Circle, which contains two huge stone circles: the Nonaka circle (42m in diameter) and the Manza version (48m in diameter). Under these, a large number of clay dolls and earthenware products were excavated, which led to the belief that the ruins were used as shrines. The nearby Oyu Stone Circle Hall displays a number of articles excavated from the area where visitors can see the stone circles up close.

Northern Tohoku

AOMORI

AKITA

YAMAGATA

IWATE

MIYAGI

The Goshono Ruins are situated in Ichinohe town in Iwate prefecture. The site is said to be from the midJomon period, 4,000-4,500 years ago. Since excavation started in 1989, over 600 pit dwellings throughout this tableland of 65,000 square meters have been discovered. Today the site is a park that is declared a national historic site. The ruins feature a central square and three settlements to the east, west, and at the centre. Visitors can learn about the Jomon Culture within the park – with its reconstructed mud-roofed pit dwellings and the stone circle – as well as at the nearby museum. *In the next issue, we will feature Shirakami-Sanchi (Shirakami Mountains), a World Natural Heritage. Spreading 130,000 hectares on the border between Aomori and Akita prefectures, the site is best known for its precious beech trees. *Photos courtesy of Secretariat Ofﬁce of the Prefectural Board of Education, Akita Prefectural Government and Iwate Prefectural Government

Toyama prefecture Special Feature Part 1

Journey to

Healing, Calming Wonderland Tateyama Kurobe Alpine Route Consisting of three mountains, Oyama, Oonanjiyama and Fujino-Oritate, Tateyama in Toyama prefecture has been worshipped as a sacred site since ancient times. The Tateyama Kurobe Alpine Route is a well-known mountain sightseeing route that cuts across the 3,000m-high North Alpine mountains. It is traversed by several different kinds of transportation. This means climbers do not have to be specialists to savour the nature along this route.

Snow view in early summer in Tateyama Even in June, visitors can play in the snow in Tateyama’s Murodo (2,450m above sea level), the highest point on the Alpine Route. While global warming has recently become an international concern, fortunately, Tateyama seems not to be inﬂuenced much. It is only for a few months (from late August to mid-October) that no snow can be seen along the route, when visitors can experience both a snow world and fresh green mountainscape at the same time. In addition, the popular autumn season is when you can witness a landscape of ﬁery hues.

The Route’s Attractions No. 1 : Adventure -Various kinds of transportationThere are various transportation systems that visitors can use to travel across the Tateyama Kurobe Alpine Route, from Tateyama in Toyoma prefecture to Shinano Omachi in Nagano prefecture: Toyama Local Train, Tateyama Cable Car, Tateyama Highland Bus, Tateyama Tunnel Trolley Bus, Tateyama Ropeway, Kurobe Cable Car, Kanden Trolley Bus and local bus. The Tateyama Ropeway, the mountain cable car that takes you from Daikanbo (2,316m) to Kurobedaira (1,828m), is a highlight that offers a bird’seye view of the spectacularly scenic surroundings. It’s deﬁ nitely a relaxing way to enjoy the mountains.

No. 2 : Excitement -Experience snow in summerIn early summer, peoples relish in taking a walk within the virgin forests of Bijodaira (977m), and the marshlands of the Midagahara Highland (1,930m), which is dotted with many small ponds connected by a few boardwalk trails. Meanwhile, some fallen snow still remains at Murodo (2,450m). This highest point of the Alpine Route is famous for the Yuki-no Otani, a snow corridor with walls as high as 20m, which visitors can see by walking through it from April to June.

No. 3: Magnificence -Kurobe Dam’s water discharge-

The huge Kurobe Dam, with a height of 186m and length of 492m, is one of the largest dams in the world, completed in 1963 for the purpose of generating electricity by Kansai Electric Power Company. The total water reservoir capacity of the dam is around 200 million cubic metres. Since the dam was constructed in mountainous location, around 10 million people enjoyed the beneﬁts of this tremendous project.

No. 4: Panoramas

-Panoramic view of natural sceneryOne of the most popular destinations along the Tateyama Kurobe Alpine Routes is Murodo. The Murodo station is Japan’s highest located station, which includes a restaurant, cafe and hotel. Walking around the area is recommended since there are well-maintained paths that anyone can hike along. These paths take hikers to nearby scenic sites, including the Mikuriga-ike Pond with its alluring alpine ﬂora and wild grouse, where the reflection of Mr. Tateyama can be seen on its surface, or Jigokudani Valley with its spewing fumaroles of gas and vapour that is caused by volcanic activity.

No. 5: Colours -Autumn leaves from September to OctoberIn fall, the mountains and gorges are festooned with garlands of coloured leaves. Kouyou, which literally means “red leaves” or “yellow leaves,” or idiomatically “changing colours,” is significant to many Japanese. It is a time of dazzling beauty, with streaks of red, orange, yellow and gold splashed across the landscape. Unfortunately, it is not easy to assume the best time to view it; sometimes earlier, sometimes later, depending on the year. However, along the Tateyama Kurobe Alpine Route, coloured leaves can be seen for about one month from late September to late October from any spot, including Midagahara, Daikanbo, Murodo and the Kurobe Dam.

Recommended Souvenir:

An attraction of Kurobe Dam is its massive water discharge from late June thorough midOctober. From the arch-shaped concrete dam, more than 10 cubic meters of water drop every second to the Kurobe River below, creating a rising white cloud of spray and a thunderous roar throughout the valley. Visitors can also take the pleasure cruise ship “Garve” that goes around the manmade Lake Kurobe, with panoramic views of the alpine mountains. *Please note that the cruises do not operate from 11 November to end-May.

Hoshi-no-Shizuku (A Drop of Star)

You can get a number of products which are only available at Tateyama Kurobe, like the Hoshi-no-Shizuku. This star drop-shaped confectionery is an almond topped with white chocolate powder, which is crunchy and delicious.

For a more detailed Tateyama Kurobe report, please visit our website at www.wattention.com

CRAFTSMAN Master of Kutani Ware, Yasushi Yamachika

Tradition is not to protect, but to create the new

Kutani Ware is internationally acclaimed for its ﬁne drawings in distinguishing ﬁve colours. The origins of this traditional craft dates backover 350 years ago mainly in Kaga, the southern area of Ishikawa Prefecture. Today, Yasushi Yamachika, a master of Kutani Ware, is pursuing a contemporary style of the Ware while respecting its tradition. He draws from old techniques to create new pieces for our daily life.

Pottery is a familiar art work The history of Japanese pottery began with the Sueki, the first pottery made using a kiln that came from the Korean Peninsula in the 5th century. Since then, pottery has attracted widespread popularity as a dish, tool and ornament, hence it can be considered the most familiar art work for the Japanese populace. There are a number of pottery towns throughout the country, and each town shares close ties with its regional culture and life for years and years, culminating in their original styles of shape, pattern, glaze, and ﬁring.

The history of Kutani Ware

Kutani Ware originated in Kaga, a region that carried the torch from the early years of the Edo Period. The Maeda clan ruled the Kaga domain that contained the three

provinces of Kaga (presently southern Ishikawa), Ecchu (presently Toyama), and Noto (presently northern Ishikawa) from 1583 until the Meiji Restoration in 1868. Kanazawa, Maeda’s castle town, was a centre of culture, after Edo, Osaka and Kyoto. The region’s huge ﬁnancial power made it possible to support the arts and crafts. Potteries as represented by Kutani Ware, textiles such as Kaga Yuzen (*1), artifacts and furniture made from paulownia trees, and lacquerware were produced in that era and are still utilised in daily life. (*1) Kaga Yuzen is a traditional technique of dyeing silk fabrics for kimonos or other products.

In 1655, Kutani Ware was established in the present Yamanaka Onsen Kutani in Kaga city, which is a mountain town with heavy snowfall. The Kaga region established a kiln after the discovery of high-quality potter’s clay, and the pottery produced was originally called “Kokutani,” which differed from other similar works with its use of powerful, bold and magniﬁ-

Kokutani

cent designs using colours that captured the beauty of nature: ﬂowers, birds, mountains and water. Kokutani attracted the public eye, however the kiln was suddenly shut down in about 1730 – the cause of which is still unclear. Firing did not begin again until some 80 years later, with the rebirth of Kutani Ware. Several different kamamoto (production potters) contributed their skills, each with their own complete

Criticism and appreciation of new challenge

Yoshidaya

styles of overglaze painting and technique. There was the Mokubei style characterised by Chinese-style drawings; the Yoshidaya style using the characteristic colours of green, yellow, purple and dark blue; the Iidaya style known for its detailed red paintings of people; the Shoza style that mixes various techniques of Kutani Ware; and the Eiraku style with images of gold with a first coat of red. Nowadays, pottery production is more mechanised in the world, yet most Kutani Ware produced are still made by hand. These craftsmen create contemporary Kutani Ware using designs based on the original products as they developed throughout the ages.

asushi Yamachika is a craftsman who is respectful of tradition, and yet dares to create new forms of Kutani Ware. He has painted elephants as a motif, which is worlds apart from the mainstreams of the ware that draws from the beauty of a Japanese nature. It is no surprise that the forefathers rejected his idea the ﬁrst time. Yamachika said, “ I was told not to paint things like elephants, but do flowers and birds instead. They also said that they weren't going to sell pottery with elephant motifs.” Yet his works received a reputation for having individuality. Yasokichi Tokuda III (1933-2009), a Living National Treasure, was one of those who gave him praise. When Yamachika once disclosed his own thoughts to master Tokuda that he would draw ﬂowers and birds because of too much criticism, Tokuda said, “ continue drawing elephants. Flowers and birds are not beguiling.”This message encouraged the dispirited Yamachika. “ An elephant is an animal filled with familial love. They care about their companions,” explained Yamachika about his particularity with elephants, which he depicts with a gentle and calm expression.

The USB memory which Yamachika designed

Majestic Iroe pottery A very notable aspect of Kutani Ware is its fabulous Iroe decoration inspired by the Kano school of Japanese painting (*2). The magnificent design is characterised by five colours: green, yellow, red, purple and dark blue. The process of Kutani Ware is called “over-glazed decoration”: forming the clay on a potter’s wheel, glazing (*3), firing at 1,300ºC for more than 15 hours, drawing, firing again, then finishing. Throughout the stage of over-glazing decoration, many techniques are applied to enhance its beauty, such as “ginsai,” where silver is applied under a transparent or coloured glaze, or “chibu,” literally meaning “dot”, a style in which countless dots painted one by one by hand. Thus, Kutani Ware is ranked the top among Iroe potteries and is an art form created by master craftsmen. (*2) The Kano school was the most influential school of Japanese painting for about 400 years that only professionals belonged to. (*3) Glaze is ground mineral in a liquid form that will melt when fired high enough. Ceramic glaze is a glassy substance that has been applied to a ceramic object.

to make potteries in same old way,” says Yamachika. “We need to think of our daily life. I want to create the pieces that can be distinguished as a ‘Kutani Ware.’” This was his explanation for his involvement in the production of the Kutani USB ﬂash memory drive. “Tradition is not to protect, but to create the new.” Yamachika spends time going to art galleries and looking at various art forms, including pottery, drawing and glassware on his holidays. Foreign paintings especially inspire him on how to use colours. He carries a sketchbook at all times, and sketches ideas that catch his eye as a way to heighten his sensitivity. “A potter knows that the final firing stage decides the piece’s quality, and that is how it both attracts and scares craftsmen,” said Yamachika. “Challenging new things are fraught with peril, but it is very thrilling too,” says the 35-year-old craftsman; his words and expression show his passion for leading a new form of Kutani Ware that is rooted in tradition.

Yamachika’s work

New Kutani Ware suitable for contemporary use “I believe that tradition is about breaking and then creating.” His works contain both tradition and challenging new ideas. He creates medium colours, such as pink and grey, based on Kutani Ware’s common ﬁve colours that only the Kutani technique of Iroe can produce. At the same time, he does all kinds of things to harmonise with present-day life and designs new shapes of tea cups and plates. “Kutani’s crafts and colours have an attraction that connects it deeply with the region. However, we can not make progress if we continue only

a pottery studio

Yasushi Yamachika Born in 1975 and studied under Tsuyoshi Yamachika, the president of Souzou Bijutsu Kai. He graduated from Ishikawa Prefectural Kutani Ware Technical Training Institute in 2000, and was accepted at the Traditional Kutani Ware Exhibition for the ﬁrst time. Since then, his works have been accepted at many exhibitions. He’s won a newcomer award at Souzou Exhibition and became a member of Souzou Bijutsu Kai.

Trend Reports From Japan Eco Movement in Ginza Ginza Mitsubachi Project (NPO) Honey made on Ginza's rooftop

Ginza has been Tokyo's centre for luxury, high society and shopping for more than 100 years, with a number of brand shops, boutiques and prestigious department stores. Yet, here on the rooftop, the Ginza Mitsubachi (Bee) Project, a Non-Proﬁt Organisation, has been beekeeping in this green urbanised area since 2006.

he project's goal is to unite the hearts of people in Ginza. This unique plan has succeeded in keeping Western honeybees on the roof of the Kami Pulp Kaikan in Ginza 3-chome, and today the Marronnier Gate, a business complex in Ginza 2-chome, has an apiary on its roof. This year, these "Bee Gardens" house several hives of some hundred thousand bees and have gained 800kg of honey. "We are growing honeybees on Ginza's rooftops. Our dream is that Ginza's rooftops will become home for thousands of honeybees." This was written in the project's brochure. "When we started the project, some people were worried if the honeybees would fly around town," recalled Atsuo Tanaka, vicepresident of the Ginza Mitsubachi Project. Their staff explained the importance of the greening of Ginza and how they grew bees. Soon, the project gained public acceptance. Today, their honey is made into sweets, cuisines and cocktails by well-known confectionery shops that can be purchased in Ginza, and are so popular that they take little time to be sold out.

Surprisingly, while being one of the Japan's most busiest downtown, the Ginza area has a lot of greenery: many of the streets are lined with trees and flowerbeds, and just about 1km away are Hibiya Park and the Imperial Palace, which contains a vast forest. The blooming of trees and ﬂowers – such as cherry blossoms, rape blossoms, horse chestnuts, tulip poplars and oranges – can be enjoyed throughout the year. The honeybees ﬂy around Ginza's blooms from spring through summer. Bees that return to the hive after locating a good supply of food will communicate to other bees doing a "waggle dance." It is believed that these movements are a kind of bee "language" which lets other bees know which way and how far to go. Honeybees have a life-span of only a month and a single honeybee collects a mere teaspoon of honey throughout its lifetime. However, a hundred thousand bees can make plenty of honey. When the season comes, the Ginza Mitsubachi Project staff remove the hive frame, which is packed with bees, to extract the honey every week.

Flavours, tastes and colours vary depending on sources of honey.

Atsuo Tanaka, holding a hive frame packed with bees.

"We aim for the coexistence of city and nature," said Mr. Tanaka. "I hope more people would be involved in this project. As we expand our network, honeybees will become a symbol of Ginza someday, and the people of Ginza will be united. That is what I wish for." When you visit Ginza, please look towards the trees and flowerbeds. You might find tiny bees collecting honey.

*Please note that access to the honey gardens in Ginza is restricted.

Using honey from the Ginza Mitsubachi Project.

(1)Ginza honey macaroon(315yen a piece)/Hotel Seiyo Ginza/TEL.81 3 3535 1111 (2)Tasting a French toast using honey from the Ginza Mitsubachi Project.(1350yen/Shiseido Parlour Salon de Cafe/TEL.81 3 55376231 (3)Ginza honey(1260yen.30g)/ L’abeille Matsuya Ginza/TEL.81 3 3567 1211 (4)Okucho(2520yen wed·saturday only)/Man Nen Dou 4 Matsuya Ginza/TEL.81 3 3567 1211

Japanese etiquette for visitors <2>

Sakura

How to Be a

When you travel, you tend to meet different kinds of people and be in touch with other cultures, but do you know about their local etiquette? Miss Wattention, SAKURA, and her little bear KUMATA will show you how to enjoy Japan's unique culture in an authentic way. You won't feel embarrassed if you know basic their manners and etiquette.

Kumata

Transportation etiquette in Tokyo With regards to general manners in stations, trains and buses, Tokyo does not diďŹ&#x20AC;er much from other countries. However, as Tokyo is a highly-populated city, there are some points to keep in mind, which allow passengers to use the transportation safely and pleasantly, and for the services to be on schedule.

tand on the left side of an escalator

Stand on the left side of an escalator in Tokyo. The right side is for people in hurry to pass.

(In Osaka and western Japan, the left side is for passing.)

eave priority seats as much as possible

Trains and buses have â&#x20AC;&#x153;priority seatsâ&#x20AC;? for the elderly, the handicapped and pregnant women. It is a custom to leave the priority seats available for those who need the seats at any time. It is also favourable to turn off cellular phones near priority seats for people with pacemakers.

in line on train platforms S tand

Train platforms in Tokyo have numerous incoming and outgoing passengers. Passengers stand in line within the yellow lines in front of train doors while waiting for next trains. After letting outgoing passengers disembark the train, incoming passengers get on the train in accordance with the order of the line. Even in case of a hurry, do not push others out of the way by falling out of line as it is dangerous and only makes the congestion worse.

alking on a cellular phone on public transportation is not allowed On public transportation such as trains and buses, talking on cellular phones is not allowed. On long-distance trains (such as bullet trains), only talking on the deck is allowed.

smoking on public transportation

In public transportation, smoking is not allowed in general. At the stations, smoking is not allowed, except at designated smoking areas.

In addition to points above, refrain from eating, drinking, doing make-up, talking loudly, littering and being drunk on public transportation, as such behaviours annoy other passengers.

Sonoko Azuma

Illustrator & Manga Artist

She started her career working for one of the most established manga magazines in Japan. Since then, her 19 artworks have been widely featured in publications and websites.

Crab Nabe

A Study of Japanese Cuisine vol.2

Japanese Hot Pot

wants to be Whoa connoisseur?

NABEMONO

鍋もの

Hot Pot dishes are eaten nationwide during the winter period, served in many different ways depending on cities and regions. When it comes to a meal in winter, a Nabemono (hot pot dish) is a deeply ingrained part of Japanese food culture. During severe winter seasons, Nabemono can be found everywhere in Japan to be served as a family or party meal at home or many restaurants. What makes Nabe so popular among the Japanese? What is the secret? All you have to do is throw the ingredients, such as seasonal seafood and vegetables, into the big pot and cook it for a while. Then you will have a flavoured broth imbued with the original taste of each ingredient. This is very nutritious and healthy, and helps keep your body warm. It can also be easily prepared. On top of that, when you eat Nabemono together with family members, friends or colleagues, you can build a sense of closeness, which is probably the best reason that Nabemono is loved by the people in Japan. Nabemono is served in many different ways and comes in many varieties. One of the most popular Nabemono is MIZUDAKI, which is prepared by mixing chopped chicken with vegetables. The other is

YOSE-NABE, which includes a variety of ingredients like white fish, prawns, clams etc. In a broad sense, SUKIYAKI and SHABUSHABU, known as signature Japanese dishes worldwide, could be considered NABE dishes as well. If you talk about special regional hot pot dishes with their local ingredients, there are countless numbers of dishes. One of the most popular regional Nabemono is ISHIKARI-NABE, originated in the Ishikari area of Hokkaido in northern part of Japan. KIRITANPO-NABE from Akita prefecture, located in northern part of main island, is characterised by half-grilled rice skewers, called KIRITANPO. In Kyoto, where you can find many historical buildings, you can eat YUDOFU – a tofu hot pot, which originated as a part of Buddhist cuisine, served as a vegetarian course meal to entertain visitors of shrines and temples.

Ishikari-Nabe

boom in new hot pot items. KIMCHI-NABE is an idea from Korea. SOY MILK NABE uses soymilk instead of broth. CURRY NABE contains a curry-based soup to cook the ingredients. After you ﬁnish eating a hot pot dish, you can’t waste the broth, which is ﬂavoured by the variety of ingredients in it. You can add noodles (Udon or Ramen) or rice into this well-flavoured tasty broth to cook the last dish. Enjoying Nabemono until the last sip of broth is the correct way of enjoying hot pot dishes in Japan. This style stems from the idea called “mottainai,” which reflects the spirit of the Japanese who are reluctant to waste the foods given by nature. This might also be another reason why Nabe is very popular among the Japanese.

Using ingredients like oysters, crabs, mushrooms, duck and boar meat can open up numerous possibilities to create new Nabemono. In recent years, there’s been a Oki Jiru (fisherman's Nabe)

The Five Most Popular Nabemono Here are some Nabe dishes that rank top 5 in the polls conducted on a website for the Japanese. Shabu-shabu

1. SHABU-SHABU from Osaka

The dish is traditionally made with thinly-sliced beef, though modern preparations sometimes use pork, chicken or seafood, and served with dipping sauces. It is said that shabu-shabu was introduced in the 20th century with the opening of the ﬁrst shabu-shabu restaurant in Osaka.

2. FUGUCHIRI from Yamaguchi Prefecture

Fuguchiri is a pufferfish hot pot dish, which can be cooked only by a licensed chef who is skillful in handling the toxic organs of a pufferfish. The meat of a pufferfish is known to be delicate but chewy, so it is often sliced very thinly. Momijioroshi (grated radish with chilli pepper) can be served as condiments, and Ponzu vinegar soy sauce as a dipping sauce.

3. MOTSU-NABE from Kyushu In Kyushu, in the southern part of Japan, the sizzling MOTSUNABE includes fresh beef organs and vegetables like cabbages and Nira (a kind of Japanese leek). It is very popular because Wagyu beef is widely available in the area. 4. ISHIKARI-NABE from Hokkaido It’s a hot pot dish of chopped salmon, tofu and some vegetables like onions, cabbages, radishes, and green onions in a local Konbu seaweed broth flavoured with miso. Popular dairy products of Hokkaido, such as milk or butter, can be added into the hot pot. 5. CHANKO-NABE from Tokyo

Chanko-nabe is commonly eaten by sumo wrestlers at sumo stables as part of a weight gain diet. The bulk of Chanko-nabe is made up of large quantities of protein sources such as chicken, ﬁsh, beef and tofu. It is not made according to a ﬁxed recipe, as each stable has their own favourite way and contains whatever ingredient is available to the cook.

Robertson Quay

Cuppage

Orchard Plaza

Aburiya Tei - あぶりや亭 -

Ohsumi Japanese Restaurant - とんしゃぶ大隅 -

Chanko Nada - ちゃんこ洋 -

60 Robertson Quay #01-10 The Quayside Tue to Sat 18:00-23:30(L.O.23:00) Sun & PH 18:00-22:30(L.O.22:00) Closed on Mon

5 Koek Rd. #03-24/28 Cuppage Plaza 11:30-14:30 18:00-22:30

150 Orchard Rd. #03-25/30 Orchard Plaza Mon to Fri 12:00-14:30 18:00-24:00 Sat & Sun 18:00-24:00

Tel: 6836-5370

Are you conscious of your health? Try a collagen nabe!

Tel: 6235-6178

Healthy&popular Japanese food Pork shabu-shabu specialist

A casual hangout for Japanese residents, Aburiya-Tei is famous for its charcoal grill Kushiyaki menu that uses premium ingredients, as well as various special nabes with added “collagen ball” in the broth. With collagen – which has no distinctive taste – the soup becomes more rich and robust. It is also said to have anti-ageing effects and is good for your skin.

Ohsumi’s shabu-shabu is given a unique twist by specialising in pork, which is full of vitamin B and has relatively lower calories than beef. Delicately-sliced paper-thin pork loin, belly or shoulder are cooked in a konbu seaweedbased clear broth, then dipped in either their original sesame-peanut sauce or house blended ponzu (soy and vineger) sauce.

Assorted Kushiyaki + Collagen Nabe Set:

All-You-Can Eat Pork Shabu-Shabu + Free Flow Drinks Course: ++ Only $69

Only $70 (20% off usual price) Includes 1 jug Asahi Super Dry or a bottle of house wine or a bottle of house shochu(1 bottle for 2 persons) and free flow of soft drinks. *Minimum order 2 pax ++

*Has to be ordered according to the number of pax at the table *Any order made after last order will be charged at regular price *There will be an additional charge in the case of excessive leftover food/drinks

Tel: 6732-8719

Secret recipes handed down Directly from a sumo stable In collaboration with a sumo cuisine restaurant owned by ex-sumo wrestler in Tokyo, Chanko Nada offers a wide range of authentic Chankonabe, which is a special sort of nabe eaten at sumo stables. From the most popular taste of shio (simply good chicken broth) to miso, or soy sauce to its unique curry broth, you can enjoy a different flavour with each visit.

Komusubi Course : Only $50++ Ohzeki Course : Only $65++ Yokozuna Course : Only $80++ ★ Chanko Hot Pot : Choose from Shio, Shoyu, Miso or Curry Chanko *Minimum order 5 pax *Reservation required

Bugis

Mohamed Sultan

Cuppage

Tora Shabu - 寅しゃぶ -

Shabu Hana - しゃぶ花 -

Tamaya Dining - たまや -

201 Victoria St. #04-08/09/10 Ebisboshi Shotengai, iluma Mon to Thu 11:30-15:00 18:00-22:30 Fri, Sat & Eve of PH 11:30-23:00 Sun 11:30-22:30

14 Mohamed Sultan Rd.

45 Cuppage Road, Cuppage Terrace Mon to Sat 18:00−23:30(L.O.) Sun & PH 16:00−22:00 L.O. Lunch : Mon to Fri 12:00−14:00 L.O. *Only sushi corner is available

Tel: 6238-7883

Akiba-style maid cosplayers Welcome their masters All the waitresses at this unique shabu-shabu restaurant are donned in Akiba-style cute maid costumes, paying homage to the maid café culture in Japan. It offers five different flavours of shabu-shabu, including miso, spicy and clear soup with collagen. Why not try the All-You-Can-Eat Dinner Set, where you can order as much as you like from 60 ingredients.

All-You-Can-Eat Dinner Set (First Class) : Only

$28.90

Tel: 6235-8216

18:00-23:00(L.O. 22:15)

Shabu-shabu expert offers Delicious a new creation Selecting only the best quality of meats, this shabu-shabu specialist has gained a reputation among gourmands. They have release a new creation called Shio Motsu Nabe, in which fresh beef organs are cooked in clear Katsuobushi (dried bonito) stock instead of the usual thick miso broth. As a result, it has a more delicate flavour, making it easier for you to savour the blessings of nature.

Shio Motsu Nabe: Only $38++ *Minimum order 2 pax

Selected Shouchu & Sake U.P. $80++ per bottle → $120++ for 2 bottles

Dinner Party Package: ++ Only $68 *Minimum order 4 pax

Tel : 6835-3539

Enjoy a wide selection of food At a typical Izakaya This Izakaya-style restaurant offers a huge selection of food, including a variety of nabemono like wagyu beef sukiyaki, shabu-shabu or jingiskan (pot-grilled sliced lamb with gravy), as well as a sushi counter. It’s suitable for any casual gathering with your friends, as they have various seat settings, including a specious outdoor terrace and private rooms. Party Package with Freeflow Drink Plan

Y Y Party Course: Only $68++ Wagyu Beef Sukiyaki Course: Only $84++ Pork Shabu-shabu Course: Only $68++ Chicken Chanko Course: Only $68++ Jingiskan Course: Only $55++

*All the promotion is subject to the Terms and Conditions. Prices are subject to change without notice. The prices stated is for each person 23

Visit our brand new outlet at nex, shopping mall next to Serangoon MRT Station. Bringing you the freshest catch of the season, featuring prized items by the Japanese, "Fuguâ&#x20AC;? - Pufferfish & â&#x20AC;&#x153;Matsutake Mushroom" in our Autumn Promotion. Indulge in our specially created dishes introduced in our Autumn Promotion at any Sushi Tei outlets now! ad_tomisushi-revised.pdf 1 2010/11/30 11:30:25

23 Serangoon Central #01-08/09 nex Tel: 6634 7717 *Coming Soon: Bedok Point Operating Hours: 1130am - 1000pm daily

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Monday thru Friday 12:00-3:00 pm

A decadent buffet of delicious Eastern and Western Desserts featuring savory cakes and puddings, mini fruit tarts, creamy cheese cakes, delicate Thai desserts and flaming crepe suzette, all served with fresh ice cream, fresh fruit sorbets and steaming pots of Jim Thompsonâ&#x20AC;&#x2122;s finest Chinese Teas.

$38++ with a free flow of classic teas, lemongrass juice and soft drinks

Every Sunday 12:00-3:00 pm

$48++ with a free flow of lemongrass juice and soft drinks. $88++ with free flow of Singha draught beer and a specially selected French champagne.

A sumptuous buffet of traditional Thai dishes, classic western and Thai desserts all served with a special a la carte menu of Thai classics Children under 12 years old half price. 28

A Celebrity Blogger of I N TE RV I E W W I TH DA N N Y C H O O

all things JAPAN

Originally from the UK, Danny Choo resides in Tokyo and runs a popular website that attracts a million hits, and a TV production ﬁrm, whose main focus is to share Japanese pop culture with the world though the web, TV, print and conferences. Danny works with Japanese companies and the Japanese government to bridge the gap between Japan and the world. Nowadays, he is regarded as a preacher of Japanese OTAKU culture. When he visited to Singapore to participate at the Anime Festival Asia 2010, Wattention asked him about his vision of Japanese pop culture. Q: Do you think that Japanese pop culture is now popular around the world? A: Japanese pop culture is definitely popular. I think that with introduction of the internet, people are now able to get hold of information on Japanese pop culture. There is also a lot of professional media, like Facebook or Twitter, which enables users to share their information and passion about J-Pop culture. I think that's one of the main reasons. Q: Until about 20-30 years ago, nobody but the Japanese knew about manga or anime, but these days, it's quite popular, especially throughout Asia. Why do you think it is? A: I think there are many different factors. I notice that a lot of Japanese content - like manga and trading card games (like Bushiroad) - are consumed by Asian users who can use it without localisation. I think one of the main factors is that many people here (in Asia) understand

kanji (Chinese characters), so even without localisation, they can understand the actual content. Another factor is the proximity to Japan, which makes it easy for goods to be exported very quickly throughout Asia and the region. Q: What are you working on recently? What do you think is the next new fad or collector's item? A: When I talk about Japan, I like to talk about the history as well. For me, I think history will become more widespread thanks to Japanese pop culture that explores the subject, for example, the anime called Sengoku Basara. While it's not an accurate portrayal, it will hopefully get people interested in Japanese history. Also, I'm very interested in the Edo period (1603-1868), especial when you talk about elements of ninjas and samurais ….. Read more

Find out more about what Danny thinks on Wattention website!

y at Dann Forum a p a n ool J

rs appea Choo e Danny ostum c a jy in in a N

Danny Choo shares "Cool Japan" with the world Danny Choo was one of panelists at Cool Japan Forum, a pre-event at the Anime Festival Asia 2010 (AFAX), who shared his vision of “Cool Japan.” "I have always loved Japan ever since I discovered Japanese culture, and have continued to share my passion for the land of the rising sun with comrades around the world," said Danny. Interestingly, what "Cool Japan" meant to him has changed year by year since 1990, when he ﬁrst thought about the country almost ten thousands kilometers away from his native United Kingdom, as being cool. At first, Danny learned Japanese by reading Japanese manga (comic), as well as watching anime (animation) and TV programs in 1990s. He found that Japanese characters - with their mix of kanji, katakana, hiragana, and sometimes even English - were fantastic. His "Cool Japan" in 1995 included: people's thoroughness, hospitality, public peace, foods, transport system, and the variety of goods.

Check out our new website!

www.wattention.com Specials You can read special features from our latest issue; some articles have extra information which are exclusive to the website.

Trip to Japan Ginza, Shinjuku, Kyoto, Niseko, Nyuto Onsen, Nikko, Okinawa and more! It’s a listing of 300 sightseeing sites, 60 cities / area information, event information and transportation.

Blogs What beats rock a Singaporean music lover ? Which restaurant attracts foodie Maria ? Four active

bloggers living in Japan write weekly 29 about Japan-related topics .