Recipes - IBUKI Magazine

Japanese Inspired Food and Lifestyle Magazine
Eating Healthy
Japanese Style
11 Healthy
Recipes
Avocado Tofu
Edamame Hummus
Natto Riceball
Japanese Low Cal Dressing
Plus:
Seattle’s
Japantown
September & October 2010 Vol. 07 Seattle / Bellevue / Portland
FREE
2 息吹 ibuki • SEPTEMBER / OCTOBER 2010
CONTENTS
FEATURE
4
Eating Healthy Japanese Style
What makes the Japanese diet healthy and how do
we infuse it into our own lives? This issue, we look
at the thought process behind Japanese cuisine. Plus
we have lots of easy-to-follow recipes.
RECIPES:
7
8
9
10
11 12
13
14
22 Avocado Tofu / Edamame Hummus
Open-Faced Natto Sandwich
Natto Rice Ball/Natto Dressing
Pickled Salad with Wakame
Japanese Low Cal Dressing
Soba with Mashed Tofu
Sukiyaki
Soba Sushi
Signs of a Resurgence in Japantown
This once thriving Japanese neighborhood is
becoming one of the more desirable shopping and
dining destinations.
4
EAT & DRINK
16
Restaurant Directory
LIFESTYLE
19 20
26
i fart rainbow
Store & School Directory
28 Music: Dir En Grey
Book: Food Sake Tokyo
Gadget: Kokonatchi
Movie: 20th Century Boys 3: Redemption
30 The Panama Hotel and public bath tour
Travel — Kyushu
Travel to Japan’s southernmost main island for hot springs, delicious ramen and scenic settings.
22
Local News and Events
IBUKI Magazine Vol. 07 September & October 2010
Publisher
Misa Murohashi
English Cartier
Editor-in-Chief
Bruce Rutledge
Editor and Translator
Yuko Enomoto
Editor
Jessica Sattell
Contributing Writers & Artists
Enfu (Ken Taya)
Julian Waters
Steve Corless
Johnnie Stroud (Saké Nomi)
Special Thanks
Chin Music Press
Comments and general inquiries
[email protected]
Advertising Info
[email protected]
Become our fan
on Facebook
Published by
Axia Media Group, Inc.
Bellevue, WA 98005
www.ibukimagazine.com 3
息吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese Style
Finding 和 (Wa)
on the Plate
By Bruce Rutledge
he Japanese love of food is legendary. “You don’t have
‘foodies’ there (because) everybody loves food,” says
Naomi Kakiuchi, founder of NuCulinary, a Seattle
company specializing in cooking classes and workshops. But
as the Japanese diet Westernizes, obesity rates rise. The truth is
that the Japanese diet just seems healthier than our own. Why
is that?
The Japanese people refer to their food as washoku, a word
that combines the characters for “harmony” and “meal.”
Finding harmony on the plate and in one’s diet is the essence
of Japanese cuisine. The ideal Japanese meal has a harmony of
tastes and food groups and colors. Everything is in balance,
even the chinaware.
“Japanese food is mystical for some people,” says Kakiuchi.
“They’ll love it but they won’t know why. It’s a subtle cuisine
that doesn’t slap you in the face.”
It also doesn’t slap the calories on your thighs or midriff. While
a Japanese meal can be high in salt, it is also typically low in
fat, well balanced and has about 25% fewer calories than a
comparable American meal, according to some statistics.
It is said that the Japanese eat with their eyes as much as their
stomachs. Kakiuchi points out that a traditional Japanese meal
will have five colors, five tastes (that’s sweet, sour, salty, bitter
and that indefinable term, umami), have food prepared in
five ways (“steamed, simmered, stir-fried, raw and baked or
broiled”) and appeal to the five senses. “Philosophy is a really
big piece of what Japanese cuisine is,” she says.
Another key piece of Japanese food is fermentation. “The soul
of Japanese food is fermented food,” says Minami Satoh, who
T
4 息吹 ibuki • SEPTEMBER / OCTOBER 2010
operates Japan Traditional Foods Inc. Natto, miso, pickled
vegetables called tsukemono and vinegar are just a few examples
of fermented items that play a key role in the cuisine. Even the
quintessentially Japanese sushi began as a way of preserving
fish, which was fermented in boiled rice. Fermented foods,
especially fresh or “live” fermented foods, are said to boost
one’s immune system and fight disease by increasing antibodies
in the intestines.
Sushi chef Shiro Kashiba, who runs Shiro’s in Belltown, says
Japanese cuisine is also about fresh, local and seasonal food.
He recommends that if you’re interested in infusing your diet
with more Japanese food, don’t try to import everything from
Japan. Instead, substitute the Northwest’s natural resources.
If a recipe calls for the increasingly threatened bluefin tuna,
for example, why not substitute the local and more plentiful
albacore?
Instead of importing ingredients, perhaps it’s more important
to import that philosophy that Kakiuchi mentioned. “There
is a sense of being at one with nature and appreciating the
sacrifice the food has made,” she says.
To learn more about the deep, healthy traditions of Japanese
cuisine, try one of these books recommended by Kakiuchi:
Washoku, Elizabeth Andoh
The Japanese Kitchen, Hiroko Shimbo
The Sushi Experience, Hiroko Shimbo (comes with a foldout
page that helps you order at the sushi bar)
The Asian Grandmothers Cookbook, Patricia Tanumihardja
On the next few pages, we offer some easy-to-follow recipes that use
traditional Japanese ingredients in playful, unique ways.
www.ibukimagazine.com 5
息吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese Style
Soy Products
T
The soybean, full of lean protein, has long been a favorite of
vegetarians. It plays a central role in Japanese cuisine, too,
bringing us soy sauce, miso paste, tofu and edamame, those
tasty green soybeans in a pod. Soy products used in a balanced diet
offer all sorts of health benefits. Some studies show soy products are
good for your heart and for lowering cholesterol because they are low
in unsaturated fats as well as being chock full of good proteins. A re-
Tofu
cent article in The Manila Bulletin contends that “Asians who are high
consumers of soy … are likely to have 50% reduced risk of having a
stroke or heart attack, independent of their blood cholesterol levels.”
The Food and Drug Administration has also given a nod to soy’s health
benefits, saying 25 grams of soy protein a day may help reduce heart
disease. The soybean is a versatile bean, and there are many ways to
incorporate the “miracle bean” into your diet.
As Buddhism spread in the 8th Century, so did the Buddhists’ vegetarian cuisine. Tofu, a soybean curd, made its way
from China to Japan around this time, and it’s been embraced
as an integral part of Japanese cuisine ever since. Tofu has few
calories, little fat and is rich in iron. It has little taste, which
allows it to be used in both sweet and savory dishes. Japanesestyle tofu is typically made from soybeans, water and nigari, a
coagulant derived from seawater.
Edamame
Edamame, immature soybeans still in the pod, provide a
healthy snack option to potato chips and other salty fare. Just
boil the pods in salted water, drain and enjoy. The edamame is
plucked from the bush before the bean has a chance to harden. It’s a rich source of phosphorous and vitamin A. Edamame
is also used in soups, desserts and dips such as the one on the
opposite page.
NuCulinary www.nuculinary.com
Naomi Kakiuchi founded NuCulinary to teach people how to cook. After growing up on a farm south of Seattle and working in the
kitchen with her family, she realized that cooking was her calling and her passion. She has been sharing that passion ever since. Kakiuchi and the chefs and nutritionists who work with her conduct private group classes in Asian cuisine, corporate culinary team-building
exercises and in-home cooking parties. Kakiuchi also makes guest appearances in local cooking schools, and as of this fall, she’ll be an
adjunct professor teaching a class on “The Business of Food” at Bastyr University. NuCulinary has helped hundreds, if not thousands, of
Seattle area cooks feel more comfortable with Asian ingredients and recipes. When teaching classes on Japanese cuisine, Kakiuchi often
teams with Hajime Sato of Mashiko in West Seattle. Some of the recipes on these pages were provided by NuCulinary.
For more information on NuCulinary’s classes and workshops, check out www.nuculinary.com.
6 息吹 ibuki • SEPTEMBER / OCTOBER 2010
Avocado Tofu Salad
Ingredients (2 servings)
1/4 avocado
1/2 block silk tofu
3 bunches green onion
1/2 tablespoon sesame oil
1 tablespoon soy sauce
1 tomato sliced (optional)
Directions
1. Chop green onion and mix with soy sauce and sesame
oil.
2. Mash avocado with fork. Add hint of lime juice to
keep avocado from turning brown.
3. Cut tofu into bite-sized pieces and top with avocado,
then mix in green onions.
4. Serve with thinly sliced tomatoes.
Edamame Hummus
Ingredients (Makes 1 ½ cups)
2 garlic cloves
1/2 cup Italian parsley
1 ½ cups frozen blanched shelled edamame
4 teaspoons extra virgin olive oil, divided
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons tahini
¼ cup water
3 tablespoons fresh lemon juice
1/2 teaspoon paprika for garnish
Directions
1. Turn on food processor and drop garlic down feed tube to
mince. Open cover and add parsley. Pulse to chop.
2. Add remaining ingredients except for 2 teaspoons oil and paprika
and process 1 minute or until smooth. Spoon hummus into a
serving bowl. Drizzle with 2 teaspoons olive oil and sprinkle with
paprika.
3. Serve with pita chips, rice crackers or cut vegetables
www.ibukimagazine.com 7
息吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese Style
Natto Ambassador Gets Americans to Try the Sticky Stuff
“It’s the healthiest food in Japan,”
says natto enthusiast and head of Japan Traditional Foods Inc. Minami Satoh.
“But Americans only know the frozen kind, not the real kind.”
Many Americans might not even know the frozen kind. Of all the soybean
offshoots found in Japanese cuisine, natto -- sticky, fermented soybeans typically served over rice -- may be the hardest to get Americans to eat. Even some
Japanese people shy away from the food.
That doesn’t daunt Satoh, who has heard all the usual complaints before. His
answer: try fresh natto before you pass judgment on this versatile, healthy,
stick-to-your-ribs food. The fresh stuff “is not stinky,” he says, rebuffing a typical complaint levied against natto. Plus, he says, it doesn’t need to be served
only with white rice. Try an open-faced natto sandwich, or natto and spaghetti
or natto bruschetta, he implores. (For more mouthwatering recipes, check out
his company’s site: http://www.meguminatto.com/) “Cook it with your favorite ingredients. try mayonaisse, dressing, olive oil; serve it on tortillas, rice or
spaghetti,” he says.
Even those who don’t have a taste for natto admit it is incredibly good for you. It is said to reduce
blood clots and be good for circulation. Like other soybean dishes, it’s high in protein, plus it has
lots of dietary fiber and is gluten free. And when you buy the fresh stuff, it comes with no preservatives.
So why do even some Japanese complain that it stinks? “It has a bad image that it smells because of
the industrial, mass-manufactured foods,” Satoh explains. “Fresh natto is totally different in smell
and texture. “It is almost equal to beef in protein. It’s nine times richer than beef in vitamin E. And
it’s three times richer in vitamin B2,” Satoh says.
If you’re tempted, you can find natto on sale at Uwajimaya. Look for Megumi Natto if you want to
try Mr. Satoh’s brand. Or order directly from his website:
http://www.meguminatto.com/order.html
Natto
Satoh’s fresh natto
brands
Open -face
Natto Sandwich
Ingredients (1 serving)
1 slice country-style bread
2 tablespoons natto, chopped
2 teaspoons mayonnaise
Salt and black pepper
Curry powder
Directions
1. Put the natto, mayonnaise, a pinch of curry powder
in a small bowl and stir well.
2. Season with salt and pepper.
3. Spread the bread with the natto paste and grill it in
a toaster oven or broil it until golden brown.
8 息吹 ibuki • SEPTEMBER / OCTOBER 2010
Natto Rice Balls
Ingredients (2 servings)
2 1/2 cups cooked, still warm short-grain brown rice
Natto miso sauce:
5 tablespoons (rounded) natto, chopped
2 tablespoons miso, preferably mixed miso (made of 1
tablespoon white miso and tablespoon brown miso)
2 or 3 walnuts, roasted and chopped
1/2 tablespoon pine nuts, roasted and chopped
1 white leek stem, finely chopped
1/2 teaspoon sake
1 teaspoon mirin (Japanese sweet cooking sake)
Directions
1. In a mixing bowl, add the miso, sake and mirin, and stir well.
2. Add the remaining ingredients of the natto miso sauce and stir
to combine.
3. Divide the rice into 4 portions and make rice balls.
4. Spread the natto miso sauce on the rice balls.
5. Bake in a hot oven until the rice balls are crisp. Serve hot.
Natto Dressing
Ingredients (2 servings)
About 40 grams (1.5 oz) of natto, chopped
3 tablespoons soy sauce
3 tablespoons rice vinegar
5 tablespoons sesame seed oil
1 tablespoon squeezed ginger juice (grate and
squeeze ginger to get juice)
2 tablespoons white roasted sesame seeds
Directions
1. Chop natto finely.
2. In a bowl, combine soy sauce, rice vinegar and
ginger juice.
3. Slowly add sesame seed oil and combine
everything well.
4. Add sesame seeds.
www.ibukimagazine.com 9
息吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese Style
Seaweed
ori and wakame are two popular types of seaweed found in
Japanese cuisine. Their health benefits are manifold, which
is why you’ll see diet pills featuring them and hear about
the trace elements seaweed contains. But instead of swallowing pills,
why not incorporate the real thing into your diet? Seaweed goes well
in miso soup, sprinkled on rice or mixed into myriad other dishes.
These sea vegetables are high in protein and low in fat. They’re rich in
minerals and vitamins too. Some people even say it helps hair growth.
Nori, used in sushi, comes in sheets that can be lightly roasted by
passing them over an open flame, says Chef Shiro Kashiba of Shiro’s in
Belltown. But check before you do this, because a lot of nori bought
in stores comes pre-roasted. Wakame can be tough to cut and stringier
than nori. The Japanese typically use kitchen shears, not a knife, to cut
it. You can find it both fresh and dried in supermarkets. It’s perfect for
a seaweed salad (daikon radish and wakame, for example) or to put
in miso soup.
N
Wakame
Pickled Salad with Wakame
Ingredients (2 servings)
1/2 sweet onion, finely sliced
1 English cucumber, finely sliced
2 tablespoons dried wakame
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 teaspoon salt
Directions
1. Hydrate dried wakame by soaking in a bowl of water.
2. Mix sliced cucumber and onion with salt and set aside for a few
minutes. Squeeze moisture out and drain well.
3. Drain wakame and add to onion and cucumber. Add rice vinegar
and soy sauce and mix.
10 息吹 ibuki • SEPTEMBER / OCTOBER 2010
:
Low Cal Dressing with a Japanese Twist
Try Japanese flavors to make rich yet low fat dressing
Soy Sauce & Onion
Miso & Mustard
Ingredients
Directions
Ingredients
Directions
1/4 small onion, chopped
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon olive oil
1/4 tablespoon black pepper
Mix all ingredients well.
2 tablespoons miso
2 tablespoons rice vinegar
1/2 tablespoon sugar
1 tablespoons olive oil
1/2 tablespoon mustard
Mix all ingredients well.
Two tablespoons contains:
41 cal / 38 cal from fat
Two tablespoons contains:
51 cal / 42 cal from fat
Try this miso & mustard dressing.
Simply mix with wakame.
You will love it!
Vinegar Helps Appetite, Fights Fatigue
Vinegar, especially rice vinegar, is used in Japanese cuisine to bring out that sour or bitter taste in dishes or to
add an acidic flair. Sushi is essentially fish on top of vinegared rice. Rice vinegar is produced from fermented
rice. When it is seasoned with sugar and salt, it is often called seasoned rice vinegar, which has a mild taste.
Vinegar is used to protect against spoiling too. In the summer, families will sprinkle a little rice vinegar on
cooked rice to make sure it doesn’t go bad. Vinegar stimulates the appetite and alleviates fatigue. It also helps
reduce the desire for salt and lowers the blood pressure. Rice vinegar is typically a little sweeter and lower in
calories than wine vinegars, making it an ideal ingredient in salad dressings.
www.ibukimagazine.com 11
息吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese Style
Soba
Soba
oodles made of buckwheat flour, known as soba in Japan, are served
hot and cold. Zarusoba, the cold noodles, are served in the summer
with a dipping sauce. In colder months, soba comes in soups. Like
pasta, it can be found in dried form in the supermarket, but freshly made soba
is a whole other realm of delicious.
Soba can be a good diet food. It has nearly twice the amount of protein of
a similar serving of white rice and is full of vitamins B1 and B2. It also promotes regularity. Soba contains choline, which is a nutrient found in the B
vitamins that is helpful in adjusting metabolism and lowering blood pressure
and cholesterol. A quick search of “choline” on the Internet will reveal all sorts
of dietary supplements. If you’re trying to stay on a low-calorie, balanced diet,
then soba should have a place on your table.
N
Soba with smashed tofu
Ingredients (1 serving)
1 package soba noodles
1/4 block tofu
1/2 bunch spinach
3 tablespoons noodle broth (tsuyu)
1 teaspoon wasabi
Directions
Check out more recipes online
www.ibukimagazine.com /recipes
12 息吹 ibuki • SEPTEMBER / OCTOBER 2010
1. In a large pot, bring 4-6 quarts of water to a boil. Cook
soba noodles 4-6 minutes or as instructed on package.
2. Cook spinach in salted boiling water for 1 minute and
then cool down in cold water. Drain well.
3. Mash tofu well with mixer. Add 2 tablespoons noodle
base with wasabi, then mix again.
4. Mix cooked soba, spinach, 2 tablespoons noodle base
and 4 tablespoons water. Serve on a plate topped with
mashed tofu.
Shirataki
hirataki noodles are often referred to as “miracle noodles” for their
amazing health and dietary benefits. They are thin, gelatinous,
translucent noodles made from konnyaku, sometimes called devil’s
tongue or konjac and known as the “no-calorie food” in Japan (konnyaku
does have some calories, but very few). The shirataki noodles have little taste
and are made up mostly of a water-soluble dietary fiber called glucomannan,
which is difficult for people to digest. It cleans out your intestines as it passes
through. Plus, the noodles have no fat.
Shirataki noodles are a staple of Japanese hotpot, or nabe, dishes such as sukiyaki. But they can also be served cold in salads. Uwajimaya supermarket has
several types of shirataki noodles for sale. Other supermarkets with extensive
Asian offerings also carry them. Lately, American supermarkets have started
stocking tofu-based shirataki noodles. While these can be delicious too, they
have a shorter shelf life and contain a few more carbs.
S
Shirataki
Sukiyaki
Ingredients (4-6 servings)
1 lb boneless beef sliced 1/8 inch thick (sirloin, top round)
2 tablespoons sake (for marinade)
8 dried shiitake mushrooms, rehydrated (or ½ pound fresh)
2 tablespoons vegetable oil or beef suet
1 package (7 oz.) shirataki noodles
4 naganegi leeks, white part cut diagonally into 1½ inch pieces
1 large onion, cut in half lengthwise, then cut in ½ inch slices
1 carrot, cut into matchsticks
1 tofu, cut into 1 inch squares
1 bunch green onions, cut diagonally in 1½ inch pieces
1 cup bamboo shoots, sliced
8 large Napa cabbage leaves, cut lengthwise into halves
then crosswise into 1 ½ inch pieces or 1 bunch mizuna or
shungiku cut in 2 inch long pieces.
Sukiyaki Sauce:
½ cup sake or white wine
½ cup soy sauce
¼ cup mirin (sweet cooking sake) or sherry
¾ cup dashi, or water from soaking the shiitake
Directions
1. Cut meat into 3 inch strips. Marinade beef in 2 tbsp sake for 15 min. Parboil shirataki noodles in boiling water for 2 min. Drain.
2. If using dried shiitake, place in warm water for 20 minutes to rehydrate (fresh shiitake just need a quick rinse). Cut off stems and cut x's (a
cross mark) into the mushroom caps to release flavor. If you've chosen to use the shiitake water to make the sukiyaki sauce, set it aside for
later.
3. Arrange all ingredients except sukiyaki sauce attractively on a large platter, keeping each item separate.
4. For sukiyaki sauce, combine soy sauce, sugar, mirin and dashi (or shiitake water) and stir until sugar dissolves. Pour into small pitcher.
5. Cut all vegetables as directed and arrange decoratively on large platter. Set an electric pan in center of table. All further cooking is done
at the table as you eat.
6. Heat vegetable oil in electric pan. Saute beef slices. Spread each piece flat in the pan and flip after 30 seconds. Remove from pan and set
aside.
7. Pour about half the sukiyaki sauce into pan. When sauce begins to boil, add vegetables and noodles in organized piles in the skillet.
Simmer 3-5 minutes or until vegetables have softened.
8. Dip cooked sukiyaki into a bowl of raw, beaten eggs. As liquid begins to boil away and vegetables get depleted, add remainder of
sukiyaki sauce and vegetables and let your guests help themselves to more.
www.ibukimagazine.com 13
息吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese Style
Soba Sushi by Hiroko Shimbo
This recipe comes from Hiroko Shimbo’s The Japanese Kitchen, published by The Harvard Common Press in 2000. Shimbo is a well-known and
widely admired authority on Japanese cuisine For more info about her and her cookbooks, visit http://www.hirokoskitchen.com.
Ingredients (4-6 servings)
14 oz dried soba
7 oz bunch of spinach
2 oz (about ¼) red bell pepper, julienned
2 abura-age (fried thin tofu) sheets
¼ cup sake
¼ cup mirin (sweet cooking wine)
1 teaspoon sugar
1 tablespoon soy sauce
4 nori sheets, toasted
Condiments
Noodle base
Wasabi
¼ cup scallion rings, green part only (or green onion)
Directions
1. In a large pot, bring 4-6 quarts of water to a boil. Cook noodles al dente, 4-6 minutes or as instructed on the package. Drain the noodles
in a colander and rinse them under cold running water, rubbing them between your hands until they are cold and no longer starchy on the
outside. Drain the noodles well.
2. In a medium pot, cook the spinach in salted boiling water for 1 minute. Remove the spinach with chopsticks and cool it under cold
running water. Squeeze tightly to remove excess water in a bamboo rolling mat and cut off the roots.
3. Put the red bell pepper into a fine-meshed strainer that will fit into the pot of boiling water. Blanch the red bell pepper for 20 seconds.
Remove the pepper and cool it under cold running water.
4. In the same pot of boiling water, blanch the abura-age for 20 seconds, turning it over once. Drain the abura-age and cool it under cold
running water. Cut the abura-age in half lengthwise and then into thin strips crosswise.
5. In a small saucepan, combine the abura-age, sake and mirin. Add enough water to cover the abura-age. Bring the mixture to a boil, add
the sugar, cover the pan with a drop lid and cook over medium-low heat for 5 minutes. Add the soy sauce and cook until almost all the
liquid is absorbed.
6. Place a bamboo rolling mat on a counter. Lay one nori sheet on it shiny side down, aligning the short edge of the nori with the short
edge of the mat directly in front of you. Cover the nori with ¼ of the noodles, leaving 1 inch uncovered at the far end for sealing the roll.
Evenly distribute the spinach in a thin strip across the center of the noodles. Place the bell pepper on top of the spinach and the abura-age
on top of the pepper. With the aid of the bamboo mat, gently roll up the sushi.
7. Make three more rolls the same way. Cut each roll into eight disks. Serve the sushi with individual small bowls of noodle-dipping sauce,
wasabi and scallions. The wasabi and scallions are mixed into the dipping sauce in the quantity desired.
14 息吹 ibuki • SEPTEMBER / OCTOBER 2010
SAKE
酒呑
Clearing Up
“Unfiltered” Saké
By Johnnie Stroud, owner of Saké Nomi
Folks often come to Saké Nomi telling us how much they love
the “unfiltered stuff.” We do, too, and when asked for recommendations, we gladly point out some of our favorites.
“Hold on,” the customer will say after a couple of minutes.
“Those sake are clear.” Yes, we reply, sake can be clear and unfiltered.
Nigori vs. Muroka
In Japanese saké production, there is a distinction between the
processes of pressing (jousou), which might be thought of as
“rough filtering,” and filtering (roka), which can be considered
“fine filtering.” (For a simple summary of the brewing process,
please visit our website at: http://www.sakenomi.us/brewing.
html.)
Most people (and sushi restaurant menus) usually refer to nigori
(or nigorizake) as “unfiltered,” saké, when in truth, “roughly
pressed” would be a more accurate description. In fact, the term
nigori means “cloudy” or “unclear” and does not refer to filtration at all.
During saké production, after the three-to-six-week fermentation is complete, the main mash (moromi) is the consistency of
oatmeal or porridge. This mixture is pressed through a mesh to
separate the clear saké from the unfermented rice solids (kasu).
Depending on how coarse or porous the mesh filter material is,
the resulting saké will be clear or cloudy.
Nigorizake is a style of saké that has been roughly pressed in order to retain some of the saké kasu. While the majority of nigori
in the U.S. tends to be on the sweet side, there is a wide range of
flavor profiles and textures to be had.
The term roka refers to a filtration process where, after the moromi has been pressed, powdered carbon is added to the clear saké,
making it black, and the resulting mixture is then run through
the mesh filter again, stripping away unwanted “off” flavors and
coloring.
Unfiltered or muroka (the prefix “mu” meaning “un-” or “not”)
saké has not been carbon filtered and therefore retains the saké’s
natural greenish gold-to-amber tint. While muroka saké can be
less refined than filtered sake, it can be expressive of the saké’s
natural character and quite elegant in a simple, down-to-basics
way.
Johnnie Stroud, is the owner of Saké Nomi, the
saké shop and tasting bar in Pioneer Square.
Saké Nomi
76 South Washington Street, Seattle
Tel 206-467-SAKE
www.ibukimagazine.com 15
Restaurant Directory
SEATTLE
Greater Seattle
Mashiko Japanese Restaurant
(206) 935-4339
4725 California Ave SW,
Seattle
Check out sushiwhore.com
You’ll like it.
Kaname Izakaya Shochu Bar
(206) 682-1828
Comfortable family atmosphere, great bargains
kaname-izakaya.com
Kushibar
(206) 448-2488
2319 2nd Ave, Seattle
www.kushibar.com
Shiro’s Sushi Restaurant
(206) 443-9844
2401 2nd Ave, Seattle
www.shiros.com
Maekawa Bar
(206) 622-0634
601 S King St # 206,Seattle
Fort St. George
(206) 382-0662
601 S King St # 202, Seattle
Aloha Ramen
(206) 838-3837
8102 Greenwood Ave N, Seattle
Aoki Japanese Grill & Sushi Bar
(206) 324-3633
621 Broadway E, Seattle
Blue C Sushi - University Village
(206) 525-4601
4601 26th Ave NE, Seattle
Blue C Sushi - Fremont
(206) 633-3411
3411 Fremont Ave N, Seattle
Blue C Sushi - 7th avenue
(206) 467-4022
1510 7th Ave, Seattle
Boom Noodle, Capitol Hill
(206) 701-9130
1121 E Pike St, Seattle
www.boomnoodle.com
Boom Noodle, University Village
(206) 523-6594
2675 NE Village Lane, Seattle
www.boomnoodle.com
Bush Garden Restaurant
(206)682-6830
614 Maynard Avenue S., Seattle
Cutting Board
(206) 767-8075
5503 Airport Way S, Seattle
Chiso
(206) 632-3430
3520 Fremont Ave. N, Seattle
Fuji Sushi
(206) 624-1201
520 S Main St, Seattle
Genki Sushi - Queen Anne
(206) 453-3881
500 Mercer St. Unit C-2, 2B, Seattle
Genki Sushi - Capitol Hill
((206) 257-4418
1620 Broadway, Seattle
Hana Restaurant
(206) 328-1187
219 Broadway E, Seattle
Hiroshi’s Restaurant
(206) 726-4966
2501 Eastlake Ave E, Seattle
I Love Sushi - Lake Union
206-625-9604
1001 Fairview Ave N, Seattle
Imo Asian Bistro
(206) 264-9570
704 1st Ave, Seattle
Issian
(206) 632-7010
1618 N 45th St, Seattle
Japonessa Sushi Cocina
(206) 971-7979
1400 1st Ave, Seattle
J Sushi
(206) 287-9000
674 S Weller St, Seattle
Kisaku
(206) 545-9050
2101 N. 55th St. #100, Seattle
Kozue Japanese Restaurant
(206) 547-2008
1608 N 45th St, Seattle
Maneki
(206) 622-2631
304 6th Ave S, Seattle
Marinepolis Sushi Land -Queen Anne Hill
(206) 267-7621
803 5th Ave N, Seattle
Moshi Moshi Sushi
(206) 971-7424
5324 Ballard Avenue, Seattle
Nishino
(206) 322-5800
3130 E Madison St # 106, Seattle
Nijo
(206) 340-8880
89 Spring St, Seattle
Ototo Sushi
(206) 691-3838
7 Boston St, Seattle
Red Fin Sushi Restaurant
(206) 441-4340
612 Stewart St, Seattle
Samurai Noodle -International District
(206) 624-9321
606 5th Ave St, Seattle
Samurai Noodle - University District
(206) 547-1774
4138 University Way NE, Seattle
Shiki Japanese Restaurant
(206) 281-1352
4W Roy St, Seattle
Shun Japanese Cuisine
(206) 522-2200
5101 NE 25th Ave #11, Seattle
Tsukushinbo
(206) 467-4004
515 S Main St, Seattle
Toyoda Sushi
(206) 367-7972
12543 Lake City Way, Seattle
Wabi-Sabi Sushi Bar & Restaurant
(206) 721-0212
4909 Rainier Ave S, Seattle
Come Experience Japanese street food
kushibar
www.kushibar.com
2319 2nd Ave, Seattle, WA 98121 | (202) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am
16 息吹 ibuki • SEPTEMBER / OCTOBER 2010
Wasabi Bistro
(206) 441-6044
2311 2nd Ave, Seattle
Wann Japanese Izakaya
(206) 441-5637
2020 2nd Ave, Seattle
North End
Cafe Soleil
(425) 493-1847
9999 Harbour Place # 105, Mukilteo
Bluefin Sushi & Seafood Buffet
(206) 367-0115
401 NE Northgate Way # 463, Seattle
Blue C Sushi - the Village at Alderwood Mall
(425) 329-3596
3000 184th St SW, Lynnwood
Edina Sushi
(425) 776-8068
19720 44th Ave W, Lynnwood
Marinepolis Sushi Land -Lynnwood
(425) 275-9022
18500 33rd Ave NW, Lynnwood
Matsu Sushi
(425) 771-3368
19505 44th Ave W #K, Lynnwood
Sakuma Japanese Restaurant
(425) 347-3063
10924 Mukilteo Speedway # G, Mukilteo
Setsuna Japanese Restaurant and Bar
(206) 417-3175
11204 Roosevelt Way NE, Seattle
Taka Sushi
(425) 778-1689
18904 Hwy 99 Suite A, Lynnwood
Tengu Sushi
(206) 525-9999
301 NE 103 St, Seattle
Genki Sushi -Renton
(425) 277-1050
365 S. Grady Way Ste. B & C, Renton
Marinepolis Sushi Land -Southcenter Mall
(206) 816-3280
100 Andover Park West 160, Tukwila
Bistro Satsuma
(253) 858-5151
5315 Point Fosdick Dr NW #A, Gig Harbor
South End
New Zen Japanese Restaurant
(425) 254-1599
10720 SE Carr Rd,
Japanese Fami Res
-Family Restaurant
www.newzensushi.com
Miyabi Restaurant
(206) 575-6815
16820 Southcenter Parkway, Tukwila
Blue C Sushi - Westfield Southcenter
(206) 277-8744
468 Southcenter Mall, Tukwila
Blossom Asian Bistro
(425) 430-1610
305 Burnett Avenue South, Renton
www.ibukimagazine.com 17
Restaurant Directory
Eastside
Dozo Cafe
(425) 644-8899
3720 Factoria Blvd SE
Try authentic Ramen.
No MSG.
Sushi Joa
(206) 230-4120
2717 78th Ave SE, Mercer Island
www. sushijoa.com
Boom Noodle, Bellevue Square
(425) 453-6094
504 Bellevue Square, Bellevue
Blue C Sushi, Bellevue Square
(425) 454-8288
503 Bellevue Square, Bellevue
Blue Ginger Korean Grill & Sushi
(425) 746-1222
14045 NE 20th St, Bellevue
Flo Japanese Sushi Restaurant
(425) 453-4005
1188 106th Ave NE, Bellevue
Ginza Japanese Restaurant
(425) 709-7072
103 102nd Ave SE, Bellevue
I Love Sushi -One Lake Bellevue
(425) 455-9090
23 Lake Bellevue Dr, Bellevue
I Love Sushi -Bellevue Main
(425) 454-5706
11818 NE 8th St, Bellevue
Izakaya Sushi - at The Landing
(425) 228-2800
829 N 10th St. Suite G, Renton
Izumi Japanese Restaurant with Sushi-Bar
(425) 821-1959
12539 116th Ave N.E., Kirkland
Kobe Wellbeing Tonkatsu & Tao Sushi Bar
(425) 451-3888
850 110th Ave NE, Bellevue
Kikuya Restaurant
(425) 881-8771
8105 161st Ave NE, Redmond
CAFE Soleil
www.cafe-soleil.net
Kiku Sushi
(425) 644-2358
15555 NE 24th St, Bellevue
Rikki Rikki Authentic Japanese Restaurant
(425) 828-0707
442 Parkplace Center, Kirkland
Marinepolis Sushi Land -Bellevue
(425) 455-2793
138 107th Ave. NE, Bellevue
Marinepolis Sushi Land -Redmond
(425) 284-2587
8910 161st Ave NE, Redmond
Sushi Maru
(425) 453-0100
205 105th Ave, Bellevue
Sushi Me
(425) 644-9800
1299 156th Ave NE #145, Bellevue
Momoya Restaurant
(425) 889-9020
12100 NE 85th St, Kirkland
Tokyo Japanese Restaurent
(425) 641-5691
3500 Factoria Blvd SE, Bellevue
2AM
(425) 643-1888
14603 NE 20th St #4, Bellevue
PORTLAND
Portland
Bamboo Sushi
(503) 232-5255
310 SE 28th Ave, Portland
Biwa Restaurant
(503) 239-8830
215 SE 9th Avenue, Portland
Blue Fin Sushi
(503) 274-7922
1988 SW Broadway, Portland
Bush Garden
(503) 226-7181
900 SW Morrison St, Portland
Crescendo noodle house & bar
(503) 226-7181
16055 SW Regatta Lane, Beaverton
Hiroshi Restaurant
(503) 619-0559
926 NW 10th Ave, Portland
Koji Osakaya -Downtown Portland
(503) 294-1169
606 SW Broadway, Portland
Koji Osakaya - Lloyd Place
(503) 280-0992
1502 NE Weidler, Portland
Marinepolis Sushi Land -Lloyd
(503) 280-0300
1409 NE Weidler St, Portland
Marinepolis Sushi Land -Pearl
(503) 546-9933
138 NW 10th Ave, Portland
Mika Sushi
(503) 222-0699
1425 SW 2nd Avenue, Portland
Saburo’s Sushi House Restaurant
(503) 236-4237
1667 SE Bybee Blvd, Portland
Yuki Sushi & Sake Bar
(503) 525-8807
930 NW 23rd Ave, Portland
Beaverton / Hillsboro
Hakatamon
(503) 641-4613
10500 SW Bvtn-Hillsdale Hwy, Beaverton
Hanabi’s Izakaya Bistro & Bar
(503) 646-1986
10053 SW Nimbus Ave, Beaverton
Ikenohana
(503) 646-1267
14308 SW Allen Blvd, Beaverton
Izakaya Kaiten Sushi
(503) 643-2578
14605 SW Millikan Way, Beaverton
I love Sushi
(503) 644-5252
3655 SW Hall Blvd, Beaverton
Koji Osakaya -Hillsboro
(503) 629-1815
2215 NW Allie Ave, Hillsboro
Marinepolis Sushi Land -Beaverton
(503) 520-0257
4021 SW 117th Ave, Beaverton
Syun Izakaya
(503) 640-3131
209 NE Lincoln St, Hillsboro
Sambi Japanese Restaurant
(503) 296-0045
9230 SW Bvtn-Hillsdale Hwy, Beaverton
Sushi & Maki
(503) 648-4366
2401 NE Cornell Rd No. X, Hillsboro
Yuki Sushi & Sake Bar
(503) 430-5275
1335 NE Orenco Station Pkwy, Hillsboro
Vancouver WA
Marinepolis Sushi Land -Vancouver
(360) 883-3881
1401 SE 164th Ave, Vancouver
9999 Harbour Place #105, Mukilteo | (425)493-1847
Tue-Fri 11-2:30 4:30-9, Sat & Sun 12-9, Closed Mon
18 息吹 ibuki • SEPTEMBER / OCTOBER 2010
www.ibukimagazine.com 19
Business Directory
Art & Furniture
Kobo
Kobo at Higo
(206) 381-3000
604 S Jackson St, Seattle
Kobo Capitol Hill
(206) 726-0704
814 E Roy, Seattle
Shop & gallery featuring art, craft and design
from Japan and the Northwest
koboseattle.com
Ming’s Asian Gallery
Seattle
(206) 748-7889
519 6th Ave S, Seattle
Bellevue
(425) 462-4008
10217 Main St, Bellevue
Fine antique and contemporary Asian furniture mingsgallery.com
Azuma Gallery
(206) 622-5599
530 1st Ave S, Seattle
Takumi Company
(206) 622-2804
JapaneseCarpentry.com
Carolyn Staley-Fine Japanese Prints
(206) 621-1888
2003 Western Ave #107, Seattle
Glenn Richards - Asian Furnishings & Antiques
(206) 287-1877
964 Denny Way, Seattle
The Cullom Gallery
(206) 919-8278
603 S Main St, Seattle
Shogun’s Gallery
(503) 224-0328
1111 NW 23rd Ave, Portland
The Wing Luke Museum
(206) 623-5124
719 South King Street, Seattle
Bakery and Cafe
Setsuko Pastry
(206) 816 0348
1618 N 45th St, Seattle
Fuji Bakery
(425) 641-4050
1502 145the PL SE, Bellevue
Fumie’s Gold
(425) 223-5893
10045 Northeast 1st Street, Bellevue
Hiroki Desserts
(206) 547-4128
2224 N 56th St, Seattle
Panama Hotel Tea & Coffee House
(206) 515-4000
607 S Main St, Seattle
Preserving a Slice of American History
J
Books, Games & Anime
Tokyo Japanese Lifestyle
Southcenter Mall Store
(206) 241-0219
633 Southcenter Mall, Suite 1220, Seattle
Northgate Mall Store
401 NE Northgate Way, Suite 740, Seattle
(206) 363-3213
Tacoma Mall Store
4502 S Steele St, Suite 616, Tacoma
(253) 475-5380
Caital Mall Store
625 Black Lake Blvd, Suite 334, Olympia
(360) 943-5790
Anime Asylum
(503) 284-6626
1009 Lloyd Center, Portland, OR
Anime Raku
(425) 454-0112
10627 NE 8th St, Bellevue
Kinokuniya Book Store - Seattle
(206) 587-2477
525 S Weller St, Seattle
Kinokuniya Book Store - Beaverton
(503) 641-6240
10500 SW Bvtn-Hillsdale Hwy, Beaverton
Pink Gorilla - International District
(206) 264-2434
601 S King St, Seattle
by Bruce Rutledge
an Johnson was interested in Italian culture and history, not Japanese. But when the West
Seattle native came back from spending years in Rome and heard that the Panama Hotel
building was being put up for sale, she had an epiphany: “This is American history, I thought.
It ought to be saved.” Johnson was unemployed at the time. But she is not a timid person. She
approached Takashi Hori, then owner of the building, and said she wanted to buy the building.
“I have seven bonafide offers,” came the reply. But Johnson pressed on, and Hori must have seen
something that impressed him because after awhile, a bank had given Johnson a loan to buy
the building based on Hori’s recommendation. Hori turned out to be right. The Panama Hotel
property is painstakingly preserved. Walking in the bathhouse, the only Japanese sento preserved Photos lining the cafe wall tell a story of
in tact in the US, is like walking into prewar Seattle, when 8,500 Japanese families lived within Seattle’s Japanese American community.
a five-block radius.”Imagine the gossip these walls have heard,” Johnson says as she gazes around
the bathhouse during a recent tour of the hotel, teahouse and public bath.
Johnson’s teahouse is a treasure trove of information about Japantown right up to the internment
of the Japanese in 1942. Look through the floor into the basement, where a hastily prepared
suitcase is left just as it was found after the Japanese families had been taken away. The effect is
chilling — as effective and in some ways far more moving than most museum exhibitions on the
topic. “The internment wasn’t in my textbook. Was it in yours?” Johnson asks a recent book club
group in her teahouse. To a person, the answer is no. Perhaps this is what fuels Johnson’s fire: the Looking into the basement.
act of bearing witness.
A tour of the teahouse and bathhouse is informative and a little haunting when one considers what we Americans did to a once thriving
community 68 years ago. The hotel is now a national landmark, but people can still stay there overnight. For tours or hotel reservations,
call 206-223-9242 or email [email protected]. Plan ahead and be persistent. Johnson is admittedly not fast to respond
to emails, but once you get her, expect a memorable tour of a slice of American history on 6th Avenue and Main Street.
Panama Hotel Tea & Coffee House | (206) 515-4000 | 607 South Main Street, Seattle
20 息吹 ibuki • SEPTEMBER / OCTOBER 2010
Pink Gorilla - University District
(206) 547-5790
4341 University Ave NE, Seattle
VIDEO HOP Downtown Store
(206) 587-4037
601 S. King St. Suite#101, Seattle
Fashion
Momo
(206) 329-4736
600 S Jackson St, Seattle
General Store
Daiso Alderwood Mall
(425) 673-1825
3000 184th St SW, # 398, Lynnwood
Daiso West Lake Center
(206) 625-0076
400 Pine St. #1005, Seattle
Daiso International District
76 S Washington St, Seattle
Grocery Store
Anzen Hiroshi’s
(503) 233-5111
736 NE MLK Blvd, Portland
H-Mart -Lynwood
(425)776-0858
3301 184th Street Southwest, Lynnwood
Seattle Uwajimaya
(206) 624-6248
600 5th Avenue South, Seattle
Bellevue Uwajimaya
(425)747-9012
15555 NE 24th St. & Bel Red Rd., Bellevue
Renton Uwajimaya
(425) 277-1635
501 South Grady Way, Renton
Beaverton Uwajimaya
(503)643-4512
10500 SW Beaverton-Hillsdale HWY, Beaverton
Japanese Confectionery
Blue Camellia - a Japanese Confectionery
(360) 376-1035
Kirkland and Orcas Island
Sake
Sake in Seattle
(425) 780-7253
Sake tasting/educational
events for corporations
and private parties
www.sakeinseattle.com
Saké Nomi
(206) 467-7253
76 S Washington St, Seattle
Schools
Music
School of Taiko
(425) 785-8316
www.Japantaiko.com
Cooking
Blue Camellia - a Japanese Confectionery
(425) 889-2735
11229 NE 106th Pl, Kirkland, WA
Hiroko Sugiyama Culinary Atelier
(425) 836-4635
22207 NE 31st St, Sammamish
NuCulinary
(206) 932-3855
6523 California Ave SW, Seattle
Satsuma Cooking School
(206) 244-5151
17105 Ambaum Blvd S, Seattle
Japanese Calligraphy
Akashi USA Co - Redmond
(425) 869-0994
6611 147th Ct NE, Redmond
Japanese Floral Design
Ikebana by Megumi
(425) 744-9751
www.ikebanabymegumi.com
Ikenobo Lake Washington Chapter
(425) 803-3268
11832 NE 73rd St, Kirkland
The Little Flower Station
(425) 770-5888
www.thelittleflowerstation.com
Yushoryu Ikenobo
(206) 723-4994
5548 Beason Ave. S.,Seattle
Language
Seattle Japanese Language School
(206) 323-0250
1414 S Weller St, Seattle
Washington Academy of Languages
(206) 682-4463
2 Nickerson St, # 201, Seattle
Martial Arts
Seattle Kendo Kai
(206) 721-1416
1610 S King St, Seattle
Seattle Judo Dojo
(206) 324-7080
1510 S Washington St, Seattle
Seattle School of Aikido
(206) 525-1955
3422 NE 55th St, Seattle
Obukan Kendo Club
(503) 443-2281
4130 SW 117th Ave. Suite 246, Beaverton
Portland Aikikai
(503) 274-2606
1623 NW Marshall, Portland
Tea Ceremony
Urasenke Foundation Seattle Branch
(206) 328-6018
1700 N. Northlake Way #105, Seattle
Chado Urasenke Tankokai Seattle Association
(206)324-2829
1515 E. Yesler Way #304, Seattle
www.ibukimagazine.com 21
息吹 IBUKI_FEATURE ARTICLE_Signs of a Resurgence in Japantown
Signs of a Resurgence in Japantown
By Bruce Rutledge & Jessica Sattell
The area east of Pioneer Square in downtown Seattle used to be home
to a thriving population of Japanese immigrants. At one point before
World War II, more than 60% of the hotels in the city were run by Japanese families, says Cassie Chinn, deputy executive director of the Wing
Luke Asian Museum. While Chinese laborers were not allowed to bring
their spouses over until after World War II, Japanese men in Seattle
married picture brides and started families early in the 20th Century.
By the 1930s, today’s International District was more of a Japantown
than a Chinatown.
But Executive Order 9066 took care of all that, ripping families from
their properties and sending many of them to Minidoka, an internment
camp in Idaho. Today’s Japantown is a shadow of its former self, still
Photo: © the Wing Luke Museum
22 息吹 ibuki • SEPTEMBER / OCTOBER 2010
scarred by the order issued by Franklin Delano Roosevelt 68 years ago
and riven through the middle by Interstate 5.
And yet today there are signs of a resurgence. The perseverance of local
business owners is starting to pay off. Seattle’s Japantown is staging a
comeback.
If you have no idea where Japantown is, don’t worry. You are not alone.
Even denizens of the area argue about where this so-called Nihonmachi
begins and ends. “All of our boundaries are blurred,” Chinn says.
For some, Japantown is “a little bit north of Yesler to Lane Street, between 18th Avenue and 12th,” explains Jeffrey Hattori, CEO of Nikkei
Concerns. This area is home to Seattle Keiro, Densho, the Japanese
Cultural & Community Center and other organizations that serve as
pillars of the Japanese American community. But the area lacks retail.
For the casual traveler, the epicenter of Japantown is to the west of I-5 on
the corner of 6th Ave. S and Main Street. Here you’ll find the Panama
Hotel & Cafe and its new neighbor, the Cullom Gallery, featuring modern and traditional Japanese prints, the award-winning Maneki sushi
restaurant and Momo, fast becoming one of the city’s most interesting
boutiques. Around the corner is Kobo at Higo, a variety store and gallery that honors the work of local craftspeople, and Kaname restaurant,
a family-friendly gathering spot. This block bubbles with pride and life.
Art walks, events and Wing Luke walking tours have given this neighborhood more vibrancy than it has had in years. Fans of Jamie Ford’s
hit novel, Hotel on the Corner of Bitter and Sweet, which is partially set
in the Panama, flock here to see where the bittersweet romance between a girl from Japantown and a Chinese American boy began. Jan
Johnson, owner of the Panama, reports that more than 150 book clubs
have visited the hotel this year. A guest book for visitors who come to
the Panama because of the book “is filled with hundreds of names,”
says Ford, the novelist. “There’s definitely been a surge of interest” in
Japantown, he adds.
Walk down 6th toward Uwajimaya supermarket and you’ll pass other
pieces of the hard-to-define Japantown -- Pink Gorilla, Fort St. George,
Maekawa Bar and Kinokuniya Bookstore. The vision and perseverance
of business owners here is starting to pay off. Japantown is slowly but
surely being redefined.
<< This photograph taken by Frank Nowell and Orville Rognon circa 1900 is entitled “Looking up Main Street in the Japanese
District, Seattle.” Japantown thrived in those days. There were more
than 50 hotels operated by Japanese families around that time.
The Wing Luke Museum
719 South King Street, (206) 623-5124
http://www.wingluke.org
Near the heart of old Japantown is this affiliate of the Smithsonian
Institution and the only museum in America dedicated to preserving the Asian Pacific American experience. Roam the ever-changing
galleries, tour the 1910 historic hotel or take a guided walking tour
around the district. Stop by the museum gift shop for a selection of
books and other Asian-inspired gifts from local authors and artists.
Tours & Events at Wing Luke Museum:
Historic Hotel Tour
This 45-minute tour will immerse you in the uniquely American
stories of immigrants from the Asian Pacific region. Included in the
Museum Experience admission, offered Tuesday-Sunday.
The Bitter and Sweet Tour
Based on the book, Hotel on the Corner of Bitter and Sweet, this
tour highlights locations and landmarks in the book. Offered by
reservation only.
Code of Silence, Sunday, October 24, 2:30pm
Step back in time and catch a glimpse of the life of a Japanese
Kibei (American-born, Japan-educated) who served as a WWII
code-breaker for the U.S. military in this one-actor dramatic performance. Free with admission. In Tateuchi Story Theatre at The
Wing.
www.ibukimagazine.com 23
息吹 IBUKI_FEATURE ARTICLE_Signs of a Resurgence in Japantown
Uwajimaya : 600 5th Avenue South
A Seattle tourist attraction in its own
right, Uwajimaya is the oldest and
largest Asian grocery and gift chain
in the Pacific Northwest with four
locations in western Washington and
Oregon. Stop by the Seattle flagship
for nearly anything, from fish cakes
to fine lacquerware. Stop by their
deli and sprawling food court for your choice of cuisine representative of East Asia, or head to the seafood section for fresh fare that
rivals Pike Place Market.
Exploring Seattle’s
Japantown
Fuji Sushi
Main St
Cullom Panama
Gallery Cafe
Maneki
Tsukushinbo
Momo Kobo Kaname
Jackson St
Just across the hall from Maekawa, sister restaurant and bar Fort
St. George serves up hearty Japanese comfort food such as creamy
omelets filled with ketchup rice, heaping plates of Japanese style
curry and mounds of garlic fried potatoes. It has a full bar and some
quite creative cocktails.
Samurai
Noodle
7th Ave
601 South King Street, #202
Oasis
Fort St. George
Pink Gorilla
Maekawa
Maynerd Alley S
Fort St. George:
Ming’s Asian Gallery
US Post Hing Hay
Office Park
Maynerd Ave
Stop by this izakaya (Japanese pub)
for a cold beer and the longest menu
of small plates in town. You’ll find
staples such as gyoza, fried rice and
noodle bowls, but Maekawa’s specialties such as taro croquettes, kimchi
fried squid and beef tongue really set
it apart from the rest.
6th Ave
601 South King Street, Suite 206
5h Ave
Maekawa:
South King St
J-Sushi
South Weller St
Kinokuniya
Bush Garden
Uwajimaya
South Lane St
Daiso
Nikkei Horizon
South Dearborn St
Ming’s Asian Gallery: 519 6th Avenue South
Seattle’s go-to source for fine Japanese antiques since 1966, Ming’s
specializes in all kinds of Asian art
spanning twelve countries over
thousands of years. Located in the
original location of Uwajimaya,
their showroom is open to the
public and houses treasures such
as unique knick-knacks, fine furniture, sculpture, bronzes, porcelain,
and textiles from Japan and beyond.
Ming’s knowledgeable and dedicated staff takes several buying trips
a year, bringing back one-of-a-kind
finds. They also offer appraisal and
design services and feature an everrotating array of special exhibits.
Pink Gorilla: 601 South King Street, First Floor
Pink Gorilla is the physical manifestation of every video gamer’s
dream. Chock full of new and used, domestic and Japanese, and
imported and retro games, gaming consoles and toys, it’s a spot not
to be missed for its fluffy pink décor alone.
24 息吹 ibuki • SEPTEMBER / OCTOBER 2010
Kinokuniya: 525 South Weller Street
Anchoring Uwajimaya’s northeast corner, Kinokuniya Bookstore is
jam-packed with Japanese and Chinese books, magazines, movies
and music. The real finds here are the store’s well-curated section of
English books on Japanese and Asian art and culture, the large section of Asian American literature, and a great selection of Asian fiction in translation. You can also get your kawaii fix with imported
stationery and toys featuring Japan’s cute aesthetic.
Nikkei Manor: 601 South King Street, First Floor
Nikkei Manor is an assisted living facility run by Nikkei Concerns,
a nonprofit organization dedicated to elderly care. Nikkei Concerns has been a pillar of the Japanese American community in
Seattle ever since it was founded 35 years ago..
Daiso: 610 5th Ave S.
Daiso, Japan’s most famous ¥100 store, is filled to the brim with
goodies imported straight from Japan starting at only $1.50. From
chopsticks and teacups to stationery and slippers, this authentic
Japanese home-goods outlet is a must-see for its wide array of cute,
practical and unique finds for everyday life.
Historic Panama Hotel and Cafe:
6650 ½ South Main Street
Built in 1910, the Panama served as home for
generations of Japanese
immigrants and international travelers. Now a
modern bed and breakfast with a charming and
beautifully decorated coffee and tea shop in its lobby, it stands as a community
meeting place and monument to Nihonmachi. The Panama continues to draw tourists from around the world
eager to experience a part of history; the basement houses one of the few remaining sento (traditional Japanese
baths) in America, preserved since its closure in 1950
and available for viewing by tour (see page 21 for more).
Momo : 600 South Jackson Street
A self-proclaimed “hapa” (Hawaiian
for “Eurasian”) shop, Momo is filled
with treasures old and new from all
corners of the globe and with a distinct nod to Japanese aesthetics. Part
clothing boutique and part consignment store, here you’ll find authentic
French sailor shirts, Japanese tabi
socks, locally made soaps, vintage
jewelry and everything in between.
Ask about the Spam collection behind the corner and you won’t be
disappointed.
Kaname Izakaya and Shochu Bar:
610 South Jackson Street
Canton Alley S
Wing Luke
Museum
Tsukushinbo: 515 South Main Street
Nestled on a quiet block on the edge of Japantown is
Tsukushinbo, a local favorite for Japanese homestyle
cooking. There are no fancy sushi rolls or pretentious
dishes here — just the freshest ingredients prepared
with lots of soul. Their rotating daily lunch specials are
hearty and filling while easy on the wallet. Dinnertime
showcases a wide variety of sushi, noodles and more.
Bush Garden: 614 Maynard Avenue S.
Bush Garden is a Japantown institution serving homestyle Japanese favorites since 1953. Enjoy the sukiyaki
that made this restaurant famous in the spacious dining
room or head to the bar for a reasonable happy hour and
to belt out your karaoke favorites to the regulars.
Fuji Sushi : 520 South Main Street
Arguably one of Seattle’s lesser
known sushi gems, Fuji artfully prepares sushi the way it was meant to
be enjoyed: fresh, simple and flown
in right from Tokyo. For dinner, try
the bento special catered to your
own taste with dozens of possible
combinations.
Maneki : 304 6th Avenue South
As the longest consistently run restaurant in Seattle, Maneki has been
serving Japanese favorites in a family-friendly atmosphere since 1904.
While you’re waiting for your table,
head to the bar and sample from the
full food menu to get your appetite
going
Kaname Izakaya and Shochu Bar is
a warm, cozy izakaya and shochu
bar specializing in Japanese favorites.
Their famous happy hour is a great
way to try their vast selection of
shochu cocktails and appetizers for
small prices.Try their made-fromscratch ramen (available daily in limited quantities) with a side of gyoza,
fresh sushi, or donburi heaped with
meat and vegetables.
Cullom Gallery : 603 South Main Street
Recently moved from nearby Pioneer Square, Cullom Gallery specializes in prints from the ukiyo-e masters of the 18th and 19th
century, sosaku hanga and shin hanga prints from Japan’s modern
age, and contemporary prints by Japanese and non-Japanese artists who draw inspiration from traditional techniques. A welcomed
newcomer to Nihonmachi, the gallery also offers print consignment, appraisal and consulting services.
Kobo at Higo : 604 South Jackson Street
Kobo (Japanese for “artist’s workplace”) is dedicated to showcasing
artists and artisans from both Japan
and the Northwest. Occupying the
space of the former Higo General
Store, it’s a spacious gallery housing
beautifully curated contemporary art
and craft. Frequent artist meet-andgreets ensure that the doors here are
always open to something new. Stop
here to admire the current exhibit, or
peruse their book and gift section for
unique Japantown souvenirs.
www.ibukimagazine.com 25
TRAVEL
© Y.Shimizu/© JNTO
© JNTO
Kumamoto Castle
Yakitori and ramen yatai line the streets of Fukuoka at night.
Kyushu
By Steve Corless
K
yushu, the southernmost of Japan’s four main islands, is a great
place to visit for its natural beauty, hot springs and my personal
favorite Japanese food: ramen.
Most visitors to Kyushu start their journey in Kyushu’s largest city,
Fukuoka, a six-hour shinkansen bullet-train ride from Tokyo. Fukuoka
is closer to Seoul than to Tokyo. Its proximity to the Asian mainland
as a port city and cultural crossroads continues to influence the city’s
culture today. Pusan, South Korea, is a quick three-hour ferry ride and
a good optional overnight trip from the city. The climate in Fukuoka is
mild and, although it is one of the 10 largest cities in the country, the
pace here is less hectic than in Tokyo or Osaka..
Fukuoka may be best known for its open-air food stands called yatai.
My favorite yatai are along the Naka River near the Nakasu entertainment district. A perfect end to a day of sightseeing, the yatai here are
open until late. Try the white pork broth tonkotsu ramen or grilled
chicken-skewer yakitori, two of Japan’s most delicious casual food
items, best enjoyed with a cold Asahi Dry on a hot summer night,
or with imo (potato) shochu from the southern Kyushu prefecture of
Kagoshima in the winter.
3 Night Hotel Packages
Tokyo - from $439.00
Kyoto - from $489.00
* including airport transfers and Half-day Sightseeing
© JNTO
©Japan Convention Services, Inc./© JNTO
Hotel Takegawara, Beppu
The milky white baths of a
Beppu hot spring.
Kyushu is a highly active volcanic region, which means the hot springs
are plentiful and are a part of life for those who live here. The most
famous regions in Kyushu for hot-springs resorts are Beppu and, more
recently, Yufuin, a scenic, several-hour train ride from Fukuoka. Yufuin
is a resort town nestled in a valley surrounded by deep green moun-
JTB USA your travel expert to Japan and Asia
5 Night Air and Hotel Package
from $1,349.00 + tax (Seattle/Tokyo)
©JNTO
Land Packages | Group Tours | Optional Tours | Japan Rail Pass
206-467-8877
www.jtbusa.com
1-866-467-8877(Toll-Free) E-mail: [email protected]
26 息吹 ibuki • SEPTEMBER / OCTOBER 2010
JTB USA Seattle Office
1511 Third Avenue
Seattle WA 98101
JTB Seattle offi
ce
has moved!
See our webs
ite for
special promoti
ons!
©Kagoshima Prefectural Tourist Federation/©JNTO
© Y.Shimizu/© JNTO
Active volcano Sakurajima and neighboring Kagoshima city
Ibusuki’s hot sand baths
tains. The day spas, museums and shopping mean Yufuin can be an
enjoyable day trip, but consider staying overnight in one of the town’s
many traditional ryokan inns for a taste of old Japan.
The city of Kumamoto, south of Fukuoka, is best known for its castle.
It is one of the largest in the country, and although the original was destroyed in the 19th Century (unlike European castles, Japanese castles
were wood structures), the reconstructed castle is quite authentic and
includes an impressive collection of historic artifacts. Visitors can climb
to the top of the castle for a panoramic view of the city. A new addition
to the castle is the Honmaru Goten Palace building, created for the
400th anniversary of the castle. It is built with traditional materials and
building methods, unlike the main castle building, which was rebuilt
with reinforced concrete rather than wood timbers.
South of Kumamoto is the city of Kagoshima. The city is near an active volcano, Sakurajima. By “active,” I mean that it is always erupting;
smoke and ash are constantly rising from the top of this small mountain across the bay from the city. The spring of 2010 saw some of the
most spectacular eruptions in years, with molten lava shooting into
the sky.
Near Kagoshima is the onsen hot springs and seaside resort town of
Ibusuki, which is famous for its sunamushi onsen hot sand baths. Visitors don a yukata cotton robe and are buried in hot sulfuric sand. Fifteen minutes is all it takes for this once-in-a-lifetime sweaty, invigorating and pore-cleansing experience.
Steve Corless is an independent travel consultant based
in Seattle. Steve spent 15 years in Japan working in sales and
marketing and as a US foreign service officer in Tokyo and
Osaka. He lives in Lynnwood with his wife and daughter.
Ask Steve about Japan Travel!
Do you have questions about traveling in Japan? Please send
your questions to [email protected]. He will answer
your questions in future columns.
www.ibukimagazine.com 27
Lifestyle
MOVIES FASHION PLACES & MORE
By Julian Waters
Music Dir En Grey — Japan’s Most Exciting Rock Band — Heads to the Northwest
After releasing its seventh album, the provocative and exhilarating band Dir En Grey
will hit North America along with Finnish
co-headliner Apocalyptica on August 23rd in
Toronto before weaving its way across the US.
Having taken control of the Japanese rock
scene, Dir En Grey is collecting fans globally
on a scale rarely seen by Japanese bands.
The band’s fan base reaches from Japan like
tentacles, touching almost every continent. To
give you an indication of the hype and frenzy
generated by Dir En Grey, when touring in
Berlin and Paris, its concerts sold out in eight
days with no promotion, strictly by word of
mouth. Also in 2009 it headlined two Nippon
Budokan concerts (the famed venue where the
Beatles made their Japanese debut), entitled,
“UROBOROS — with the proof in the name
of living… —,” which sold out in 15 minutes.
Dir En Grey has a reputation for leaving it
all on stage, which is why the band has been
invited to play at top rock events around the
world such as the European Rock Am Ring
festival alongside such outstanding artists as guitar), Toshiya (guitar) and Shinya (drums)
provide excitement on par with a Stephen
Motley Crue, Iron Maiden and Green Day.
Dir En Grey does not put on a run-of-the- King movie. .
mill generic rock concert. Be warned: If you
have heart problems or easily find yourself out
of breath, get to the concert early and find
a guard rail to hang on to. If there ever has
been a band that rocks concert goers beyond
utter exhaustion and climax, Dir En Grey is
the one.
Dir En Grey is anchored by Lead singer Kyo,
who has been with the band since the beginning. He has an incredibly strong voice and
can go from a smooth melody to shouting
with the devil in a split second. But what
whips fans into a frenzy is his wicked performance on stage. Kyo has been known to
start the show in a calm subdued manner and
slowly transgress into a trance before bursting
into an intense performance that many fans
describe as enjoyably shocking.
Without giving away too much, I will just say
that Kyo as well as Kaoru (guitar), Die (bass
Book FOOD SAKE TOKYO
FOOD SAKE TOKYO by Yukari Sakamoto
is a crash course on Japanese food combined
with a useful Tokyo travel guide filled with
places to eat and shop. Author Sakamoto was
a trained chef at the French Culinary Institute
and draws on her years of experience working in the depachika (epicurean food hall) at
Takashimaya department store in Tokyo. This
handy guide is divided into five chapters, each
devoted to specific categories. Chapter 1 explains dining etiquette, Japanese food terminology and the types of dining experiences
you are likely to encounter. The food chapter comes next. It explores the most common
Japanese foods, including produce, soy, meats,
rice and noodles, and sweets.
The beverage chapter quickly introduces more
than 20 Japanese teas and related terms that
28 息吹 ibuki • SEPTEMBER / OCTOBER 2010
you are likely to run across. Saké, shochu and
Japanese wine are explained here, and several
breweries and wineries are listed in the guide.
Chapter 4 deals with places to eat and shop.
Starting with Tsukiji, the largest fish market in
the world, Sakamoto helps travelers navigate
Tokyo’s countless neighborhoods. The final
chapter is aimed at Tokyo travelers who only
have a few days in the city. Sakamoto lays out
one- and two-day tour suggestions that allow
a traveler to experience many of Tokyo’s mustsee destinations in a short amount of time. In
Seattle, you can find the book at Elliott Bay
Book Company, University Bookstore, Third
Place Books as well as Barnes & Noble and
Borders locations.
More info can be found at http://www.littlebookroom.com/
© Little Book Room
Gadget Kokonatchi
What could be cuter than a glowing
robotic chick?
Yukai Engineering in Japan is hoping consumers will not be able to resist its latest
creation, Kokonatchi (ココナッチ), a
robotic chick. Kokonatchi sits near your
computer and notifies you of incoming
tweets by changing color according to
the context, wiggling and even vibrating or shivering when scared. Users can
prerecord messages that can be sent back
through the twitter stream by interacting
with their Kokonatchi. The small desktop
notification robot is being designed by the
clever students at Waseda University and
the University of Tokyo. Yukai Engineering expects to release Kokonatchi in Japan
this fall. The estimated price is around
4,000 yen.
Info: http://www.ux-xu.com/
© YUKAI Engineering
Movie 20th Century Boys 3: Redemption
The final chapter of this voluminous trilogy was released this summer in North
America. It is now 2017, and after the
spread of the deadly virus, a wall was
built around Tokyo, and people’s lives
have been restricted. As World President,
Friend tells everyone that aliens will destroy mankind and only those who believe in him will be saved. Kanna and
Yoshitune both lead rebel groups in an attempt to fight Friend. Maruo finally finds
Kenji’s sister, and Otcho makes his way
back to Tokyo, reuniting with Kanna. As
a familiar song plays from the radio, is it
proof that Kenji is still alive? At the same
time, outside the wall, one man is determined to go see Kanna. Everyone is ready
to make their final stand and all mysteries are soon revealed. Before watching the
third chapter, I recommend that you go
through the last two chapters again to remind yourself of all the complex human
relationships in these films.
Info: http://www.20thboysfilms.com
© 1999, 2006, Naoki Urasawa, Studio Nuts/Shogakukan
© 2009 “20th Century Boys” Film Partners
www.ibukimagazine.com 29
Local News and Events
EVENTS
Sake Event with Female Brew Master from Japan
Nikkei Concerns 35th Anniversary Dinner and Auction
Meet Hiroko Yokosawa of Tsukinowa Brewery
Connecting generations of the Nikkei community
When: September 20th - 24th
Where: Village Sushi / Sake Nomi / Uwajimaya
Fee: Free *Village Sushi charges for food and sake
When: October 30, 2010. Starting at 5:30pm
Where: Westin Hotel Grand Ballroom, 1900 Fifth Avenue, Seattle
Fee: Early Bird Registration $135 by September 15th
The eldest of three sisters, Hiroko Yokosawa is the toji, or brew master, of the
venerable Tsukinowa Brewery, established
in 1886 in Iwate Prefecture. There are very few female toji in Japan,
and none more prestigious than Ms. Yokosawa. Her sake is clean and
crisp with a smooth, sweet balance. She will participate in several local
sake events in late September. Meet her and try her sake at the following venues:
Sept. 20 5-9pm: Village Sushi in U-District~ Dinner with Hiroko Yokosawa
*Sake flights and food pairings are available from 20th to 24th at Village Sushi.
Hiroko will attend dinner on the 20th.
Sept. 21 6-8pm: Sake Nomi ~Tasting full line-up
Sept. 22 4-7pm: Uwajimaya Bellevue ~Meet the brewer, bottle signings
Sept. 23 4-6pm: Uwajimaya Seattle ~Meet the brewer, bottle signings
Aki-Con 2010
Anime and manga festival
When: November 5th - 7th
Where: Hilton Bellevue Hotel, 300 112th Ave SE, Bellevue
Pre-registration online prices: 3 day Pass-$35, Friday/Sunday
Only-$10, Saturday Only-$15 (Pre-Registration prices good
through 10/31/10) Reg. at the door $45 for the weekend Friday
$15, Saturday $25
This annual anime/manga-con in Bellevue started in 2008 and the
attendance and number of attractions has grown every year. This
year they will host numerous guests including Rai Kamishiro, Robert
Axelrod and Johnny Yong Bosch and give away over $2,000 in cash
prizes. Info: http://www.akicon.org/
30 息吹 ibuki • SEPTEMBER / OCTOBER 2010
In 1975, seven second-generation Japanese Americans formed Nikkei Concerns
(formerly Issei Concerns) to provide senior services for their first-generation
parents and family members. Nikkei
Concerns has evolved into a core organization of the Japanese American community in Seattle that operates a nursing home (Seattle Keiro) an
assisted-living facility (Nikkei Manor), an adult activities program
(Kokoro Kai) and a community adult education program (Nikkei
Horizons). The organization’s 35th anniversary celebration is planned
around the theme of “Connecting Generations.” Jeffrey Hattori, CEO
of Nikkei Concerns, says the gala will symbolize the emergence of a
new generation of leaders, the third-generation Japanese Americans
of Seattle, and will launch a new and exciting vision for the organization. Many Japanese American celebrities, including speed-skating
sensation Apolo Anton Ohno, former US Secretary of Transportation and long-time Democratic Party politician Norm Mineta, former
Governor and current Commerce Secretary Gary Locke and his wife
Mona Locke, and co-anchor of KING 5 News, Lori Matsukawa, will
be on hand as “ambassadors” for Nikkei Concerns. The emcee for the
evening will be Fred Katayama, news anchor for Reuters New York.
“Jeopardy”star Kelly Miyahara will also be a guest speaker.
Info: http://www.nikkeiconcerns.org
Seattle is Global Conference
Academic workshop celebrating cultural diversity
When: October 23-24, 2010
Where: Seattle University
Fee: Free
The conference will feature a variety of topics such as “International
Marriage,” “ Manga and American Society,” and “Global Human Resources.” There will be Japanese fabric craft classes as well. For more
information, contact Professor Motofusa Murayama (murayamm@
seattleu.edu)
Memorial Service for Otokichi
Music and dance performance by Kai Kyoko
When: 12pm October 24, 2010
Where: Seattle Koyasan Buddhist Temple
Otokichi is the first Japanese to come to the Pacific Northwest. He arrived via a shipwreck in 1834 after drifting in the Pacific Ocean for 14
months. For this memorial service, Kai Kyoko, a former SDK street
dancer, will perform.
NABE
NEWLY
OPENED
Sake in Seattle
Sake in Seattle will host exciting sake tasting events for large
corporations and small private
celebrations, educating guests
about the culture, significance
and standards of quality premium sake. They will
have a commencement event on October 21. Detailed information about the event will be available
soon on their website www.sakeinseattle.com.
Sake in Seattle | www.sakeinseattle.com
Contact: [email protected] or 425-780-SAKE
Umami Kushi Catering Service
Bring Japanese-style gourmet grilled food to your next party
Chef Harold Fields has established a kushiyaki catering service called Umami Kushi. He draws on years
of experience working for Gonpachi (権八) restaurant in Tokyo’s famed Ginza district serving sushi and
kushiyaki. He uses his own yatai (street cart) style
cooking equipment and uses high-end white charcoal
to craft his kushiyaki. “It makes a big difference what
quality of charcoal you use,” Fields says. “I use highend charcoal from California, which is the closest to
Japanese bincho-tan (備長炭).” Depending on customers’ requests, he will grill a variety of fresh meat
and vegetables including king salmon, albacore tuna,
oysters, clams, Kobe beef, prime rib, asparagus, and
traditional Japanese yakitori-style skewered chicken.
“You will be amazed how juicy and tasty the meat and
vegetables can be when cooked at the right temperature with my special grilling methods,” says Fields. He
uses his homemade tare (cooking souce), yuzu pepper (Japanese citrus pepper) and sea salt for flavoring.
Prices range from $25-$100 per person depending on
the type of meat a customer desires. If you would like
to enjoy a unique and extraordinary dining experience at your next gathering, you owe it to yourself to
give Umami Kushi a try.
Umami Kushi www.Umamikushi.com
Tel: (206) 265- 1923 / [email protected]
Genki Sushi — Capitol Hill
Genki Sushi is a kaiten, or conveyor-belt, sushi chain
from Japan. “I want people to come try our fresh
sushi. I am sure they will return to us,” says Genki
Sushi manager Shinichi. Good sushi at reasonable
prices is always welcome news around Puget Sound.
Located at 1620 Broadway Seattle Tel: (206) 2574418
Japonessa Sushi Cocina
An exciting new sushi restaurant has replaced Union
restaurant downtown. Chef Billy Beach, who opened
Umi Sake House and Kushibar, is highly skilled and
known for bringing Japanese-fused cuisine to the
Seattle area. This time, his concept is “sushi with a
latin twist.” The restaurant serves different kinds of
Japanese tapas and sushi rolls with a hint of Spain.
Located at 1400 1st Ave Seattle Tel: (206) 971-7979
TOFU HARAJUKU OISHII SHOCHU YAKITORI UMAMI KUSHIYAKI TO
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