Vol. 11 - Seattle

Transcription

Vol. 11 - Seattle

Japanese Inspired Food and Lifestyle Magazine
いぶき
息吹
Enjoying
The Northwest’s Bounty
Making Healthy Choices,
Finding Seasonal Fish at Peak Flavor,
Sustainability, Where to Buy
& Recipes
Plus:
Pray For Japan
“We will bounce back!”
SAKE Support Tohoku Breweries
FREE
May & June 2011 Vol.www.ibukimagazine.com
11 Seattle/Bellevue/Portland1
JUNE 21 & 22
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FEATURE
4
CONTENTS
Enjoying the Northwest’s Bounty
The waters of the Pacific Northwest teem with delicious
and sustainable seafood. See what you should be eating
and what you should avoid.
22 Pray For Japan
After the devastating East Japan earthquake and
tsunami, Tohoku girds for a massive rebuilding effort,
and local businesses and people raise money to help the
region.
EAT & DRINK
12
Recipes
12
12
13
14
16
Restaurant Directory
20
Sake
Salmon and Japanese Mushroom Salad
Sautéed Smelt & Marinated Sweet Onion
Have a Ball with Temari Sushi
Dungeness Crab with Ponzu Dip
4
Support Tohoku Breweries: Raise a Glass
LIFESTYLE
15
Japanese Gardens in the Northwest
19
i fart rainbow
18
Store & School Directory
26
Travel
Japanese Catering
Historic inns in Tohoku open their doors to those most
in need.
27 30 Lifestyle
Fashion Anar Couture, Gadget Tokyoflash
Car MAZDA3, Music Songs for Japan
Book Banana Yoshimoto The Lake
Photography Shadows of a Fleeting World
Local News and Events
22
IBUKI Magazine Vol. 11 May & June 2011
Publisher
Misa Murohashi
English Cartier
Editor-in-Chief
Bruce Rutledge
Editor and Translator
Yuko Enomoto
Editor
Jessica Sattell
Photographer
CC Yaguchi
Mary Nagan
Contributing Writers & Artists
Enfu (Ken Taya)
Steven M. Corless
Angela Cabotaje
David Kowalsky
Special Thanks
Chin Music Press
Cover Photo by Ann Norton
From Shiro, a cookbook and memoir to be
published by Chin Music Press this year
Comments and general inquiries
[email protected]
Advertising Info
[email protected]
Published by
Axia Media Group, Inc.
Bellevue, WA 98005
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息吹 IBUKI_FEATURE ARTICLE_Enjoying the Northwest’s Bounty
Enjoying the Northwest’s Bounty
By Bruce Rutledge
S
ushi chef Shiro Kashiba came to Seattle
in 1966 on a mission to introduce the
city’s denizens to sushi as it was served on
the Ginza, where he was trained. Diners
here eventually took to it en masse, and
now the greater Seattle area is said to have around
300 sushi restaurants.
But something happened to the classically trained
sushi chef during his forty-plus years preparing
meals for Seattle diners: He fell in love with the
food of the Pacific Northwest. “There is no greater
joy for me than to be able to live in this wonderful
environment,” he says. “That’s why I want to
introduce local seafood to the people.”
He is not alone. Chefs and seafood industry experts
across the region rave about the bounty of the
Pacific Northwest, from its salmon and albacore to
its sardines and ocean smelt.
But that bounty may not last forever. There is
a growing awareness among chefs, fishermen,
wholesalers and savvy consumers that we are
exhausting our supply of fish and we need to be
better stewards of the ocean.
At Mutual Fish, a family-run market opened in
1947, the fish comes labeled with grades issued
by the Monterey Bay Aquarium, a leader in the
sustainable seafood movement. The true cod, trollcaught king salmon and catfish are labeled “best
choice;” the rockfish, mahi mahi and scallops are
“good” choices. Why the labels? “Our customers
demand it,” says Kevin Yoshimura, grandson of the
market’s founder.
At Uwajimaya supermarket’s flagship store in
Seattle’s International District, seafood buyer Ken
Hewitt is feeling the same pressure. He looks at
the standards set by the National Oceanic and
Atmospheric Administration (NOAA) for his
buying cues. The market has more than 500
varieties of seafood on sale, and “most of it is local,”
Hewitt says.
Hajime Sato, chef and owner of the region’s only
sustainable sushi restaurant, Mashiko in West
Seattle, says being a good steward and being an
adventurous eater go hand in hand. Instead of
insisting on a piece of the endangered unagi eel or
bluefin tuna, open your mind and try the catfish
he uses at his store or the succulent sea urchin he
sources from a boat in Port Angeles. You eat more
variety with sustainable sushi, he says. “There’s
plenty of fish out there to eat, but we’re targeting
the wrong fish.”
The fishmongers at Pike Place Fish Market have
gotten the message too. They are going 100%
sustainable and teaming with Mashiko and the
Monterey Bay Aquarium to raise awareness and
educate consumers.
For most of us, the choices can be confusing, even if
we want to do the right thing. Is wild always better
than farmed? Does local always trump imported?
Where did the fish at the local supermarket come
from, and is a shrimp made on a farm in Thailand
better or worse for the environment (and our
bodies) than one pulled from the Gulf of Mexico?
“It’s the responsibility of chefs and educators to
explain to the consumers,” says culinary specialist
Naomi Kakiuchi. “It’s a continuing discussion.
We’re always finding out more.”
Ibuki talked to chefs, nutritionists, wholesalers,
activists and consumers about the seafood of the Pacific
Northwest. On the following pages, we provide some
tips for eating healthy and making smart choices at the
market, in the kitchen and in the restaurant.
Photo of local spot prawns by Ann Norton, www.annnortonphotos.com
from Shiro, a cookbook and memoir from Chin Music Press to be released this summer.
Making Healthy Choices
Fish can play a vital role in a healthy diet. “Fish is rich in protein, low
in saturated fat and fairly low in calories,” explains Naomi Kakiuchi,
founder of NuCulinary, a Seattle company specializing in cooking
classes and workshops. “It’s also a natural source for omega 3, which is
good for the heart and good for brain functions.”
What exactly is omega 3? It’s an unsaturated fat, which means it is a
liquid at room temperature (as opposed to saturated fat such as butter,
which is solid). Omega 3 has to be eaten or ingested because the body
doesn’t make it. It’s important in reducing inflammation and it’s vital
to fetal development, so pregnant moms are expected to eat a lot of
it. Omega 3 also helps reduce blood clots and increase your good
cholesterol. Some studies are indicating that it helps in joint lubrication
too, says Kakiuchi.
While you can get your omega 3 through flaxseed and fish oil pills,
there’s nothing like getting it from fresh seafood. How to know what fish
has the highest content? “The oilier the fish, the more likely it is high in
omega 3,” says Ken Hewitt, head of the Uwajimaya seafood department
in Seattle. For example, with salmon, the sockeye is beautiful but lean.
The oilier king salmon will have a higher omega 3 content.
Nature’s Catch, a company in Blaine, WA, makes smoked salmon jerky
with wild Alaskan salmon. “Fish is full of omega 3s and 6s,” says Arnold
Yuki, the company’s marketing director. “We stay away from artificial
preservatives and coloring too.” The healthy snack may have a shorter
shelf life than jerky packed with preservatives, but it’s healthier and just
as flavorful, Yuki says.
One of the dangers associated with eating fish is that some fish – even
wild fish – have high levels of mercury. This is something pregnant
Local oysters are a staple feature at Seattle sushi restaurants.
Photo by Ann Norton.
women should keep in mind, says Kevin Yoshimura of Mutual Fish, but
for others, you’d have to eat a lot of fish to raise your mercury levels.
When in doubt, check out the Natural Resources Defense Council
website, where you will find a nifty little “mercury calculator.” Enter
your body weight and the fish you ate last week, and it will give you
an estimate of the amount of mercury you ingested. The calculator can
be found here: http://www.nrdc.org/health/effects/mercury/protect.asp
Or if you can’t be bothered with that, take the advice of Mashiko
owner and chef Hajime Sato: “Eat smaller fish. Typically, the smaller
the fish, the lower the mercury.” As bigger fish eat smaller fish, they
ingest and retain more mercury, meaning big fish such as swordfish and
tuna often have the highest mercury counts. “Mercury percolates up
the food chain,” says Casson Trenor, proprietor of two sustainable sushi
restaurants called Tataki in San Francisco.
Finding Seasonal Fish at Peak Flavor
The Japanese word “旬 shun” has been the guiding light for Yoshinori
Nishizawa, the chief chef at a restaurant called Shun in Seattle’s
Ravenna neighborhood. The word means “in season.” Despite a food
distribution system that has us eating our favorite fruits and vegetables
all year round, local, seasonal dishes still burst with extra flavor and
Succulent sashimi. Photo by Ann Norton.
nutrition, Nishizawa explains. From lingcod to squid, the variety of
local seafood available is often a surprise to diners.
Around mid-May, salmon season begins in the Northwest, and
consumers will pay top dollar for fish found in the Copper River. But
Uwajimaya’s Ken Hewitt says there are better deals to be had. “Copper
River is good at marketing,” he says, but salmon pulled from the Yukon
and Columbia rivers can be just as tasty and not nearly as expensive.
“White king is my favorite,” he adds.
Shiro Kashiba explains how to identify a fresh fish in the market: First,
look at the whole body and the fin, which should be shiny. Then, the
eyes should be clear, not cloudy. Then touch a gill – if it’s a little bloody
and red, that’s a good sign too.
But beware of judging a fish by its color alone. “The US is one of the
few countries left that allows the coloring of fish,” explains Hajime Sato
of Mashiko. “That means you can take cheap tuna, for example, stick it
in a CO2 chamber and color it with gas. It’s really scary. “
How to know when the fish has been artificially colored? Ask your
local fishmonger. If he or she responds vaguely or is unsure, take your
business elsewhere. A vague answer is not a good sign, because, as
Hewitt points out, the fish being sold in stores is traceable. “Everything
is traceable back to the boat that caught it,” he says. “Pretty soon, we’ll
also know the names of the crew.”
One effect of climate change is that as waters warm, seasons change
for certain fish. The season for albacore used to begin in late August,
Hewitt explains, but lately it’s been beginning in early July.
Sustainability
Casson Trenor, author of the 2009 book Sustainable Sushi, pulls no
punches when he talks about the dangers of overfishing. “If we lose
our top-level predators, the ocean will fall apart like a house of sticks.”
Bluefin tuna is one such top-level predator that is in danger of extinction.
Environmental groups are pushing hard to get sushi restaurants to
pull the fish from their menus. Ken Hewitt of the Uwajimaya fish
department says the Japanese American grocery chain “is taking a hard
look at the issue” ever since NOAA put the fish on its endangered list.
In fact, the global love affair with sushi has stretched fish supplies thin.
“Think about it: the (top-selling) things in a sushi bar are typically
irresponsibly farmed or unsustainable,” says NuCulinary’s Naomi
Kakiuchi.
Hajime Sato of Mashiko says the seafood in the most danger are toro
(bluefin tuna), hamachi (yellowtail) and unagi (eel). He adds that
shrimp from farms in Southeast Asia are often raised at great ecological
expense. Sato was so taken with Trenor’s work on sustainability that he
converted Mashiko to a sustainable restaurant in 2009. Sato has since
become one of the leading voices in the sustainability movement. In
February 2008, Trenor opened Tataki, the world’s first sustainable sushi
shop, in San Francisco. He now has a second shop in the Bay Area and
the wait to get in the original Tataki is often more than an hour, proving
that not all sushi fans need bluefin and eel.
The movement is gaining traction. Costco recently announced that it
would pull endangered seafood from its shelves, and the Pike Place Fish
Market has also taken great strides – it will soon offer only sustainable
fish.
The sustainability movement is sparking innovation as chefs look for
tasty alternatives, whether it’s the catfish “unagi” at Mashiko or the
ocean smelt at Shiro’s. “For sustainable sushi to make sense, it has to
vary geographically and seasonally, and it has to adhere to the core
principals of sushi,” says Trenor.
Local sea urchin that melts in your mouth. Photo by Ann Norton.
Ocean smelt is an often overlooked local treat.
Photo by Ann Norton.
Don’t Forget the Little Guys
You never heard a fishermen brag about catching a little fish, but some
of the smaller creatures in the Puget Sound and Pacific Ocean make
for some of the most healthy and tasty eating.
Take the Dungeness crab, for instance, named after the coastal town
on the Olympic Peninsula where it was first commercially harvested.
The crabs, which grow to be about 20cm wide not including their five
pairs of legs, have a slightly sweet, delicate taste. Or the ocean smelt,
a little fish you can gut and clean with one finger. Chef Shiro Kashiba
was so taken with this fish that he once served a 10-course meal with
every course containing smelt. Smelt has a bad name among older
Japanese Americans because that’s one of the main dishes they were
served in the internment camps. But they mostly ate river smelt,
which is softer than the silvery ocean smelt. Ocean smelt is good
as sushi, deep-fried and even in a sandwich. And while our beloved
Northwest oysters get lots of attention, the delicious local sardines,
anchovies, spot prawns, sanma (pike mackerel) and scallops often get
overlooked. Experts say that when we eat lower on the food chain,
we’re at less risk of mercury poisoning and the fish are more likely to
be sustainable. While Americans tend to go for bigger filets, Japanese
households often serve smaller grilled fish like mackerel or aji (horse
mackerel). So next time you’re about to reach for that swordfish steak
or farm-raised salmon, why not take a chance on the smaller fish in
the sea? Photos by Ann Norton, www.annnortonphotos.com
from Shiro, a cookbook and memoir from Chin Music Press to be released this year.
Dine Out
The 3 Elements of Ozeki Sake.
The Essence of Great Taste.
WATER
Red Fin Sushi Restaurant & Bar
from the Sierra Nevada, harmonious balance of
essential mineral and mellow taste
RICE
612 Stewart Street, Seattle | (206) 441-4340
selected short grain rice, nurtured and grown exclusively for
Ozeki in the rice Sacramento Valley
TRADITION
centuries of sake brewing, a lifelong commitment to
1excellence and the harmony of tradition and technology
t
New Produc
New Label
www.ozekisake.com
If you appreciate the visual aspects of sushi, then head to stylish
Red Fin in downtown Seattle and behold the exquisite knife work
of the chefs behind the sushi bar. The hip interior (the sushi bar
is connected to Hotel Max) and elevated sushi bar make this a
quintessential dining spot for appreciating the artistry of the sushi
chef. On a recent visit, Kazuo Takigawa deftly turned a chunk of
radish into a butterfly sitting lightly on a pile of wasabi. He says
the restaurant’s aim is to add a little extra flair to each dish.
Takigawa effortlessly slices and dices as he speaks about what makes
Red Fin special. The dishes served here are traditional Japanese
with a twist. The sashimi plate, which comes with glistening slabs
of maguro, sockeye salmon and other seasonal treats includes the
usual garnishes: grated daikon radish, wasabi and a shiso leaf. But
there’s also a neat pile of thinly sliced onions to experiment with
and a green vegetable stalk that has little flourishes carved into it.
The Japanese often say they eat with their eyes as well as their
stomachs. It’s hard to find a better feast for the eyes than sitting at
a sushi bar watching a skilled chef at work.
Red Fin offers a full-service sushi bar as well as a wealth of fusion
dishes to keep everybody satisfied. Happy hour occurs twice daily
– from 4 to 6 pm and again from 10 to 11 pm. The restaurant
even serves traditional Western breakfasts in the morning.
The sashimi plate at Red Fin. Photos by CC Yaguchi.
Photo by CC Yaguchi
Photo by CC Yaguchi
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Photo by CC Yaguchi
Photo by CC Yaguchi
Local squid and lingcod prepared by Chef Nishizawa of Shun.
Shun Japanese Cuisine
5101 25th Ave NE #11, Seattle | (206) 522-2200
The watchword at this Japanese restaurant in the Ravenna
neighborhood is in its name: shun, which means “seasonal.” Chief
Chef Yoshinori Nishizawa and his staff deliver fresh, seasonal
dishes with the utmost care. “If you don’t love cooking or what
you make, then don’t do it,” says one of Nishizawa’s chefs. “The
dishes must be made with love.”
A steaming bowl of kasu soup with daikon radish, carrots and
lingcod seemed like something you’d find in a country home in
Japan. The fortifying soup is made with sake lees left over from
sake production.
Nishizawa explains that lingcod is an often overlooked but tasty
local fish that is as versatile as its more famous cousin, gindara, or
true cod. “Lingcod is tasty, less expensive and not as fatty as true
cod,” he says. “It can be served raw, too.”
Nishizawa says lingcod is playing more of a role in restaurants as
fish costs start to skyrocket, one of the after-effects of the quake
and tsunami in Japan.
At a recent visit to Shun, lingcod was served in soup; marinated
and with a side of tightly wrapped spinach cubes; and as a broiled
filet with tsukemono pickles, a seasoned cherry tomato and a
dollop of noodles on the side.
The menu often features local delicacies such as stuffed squid,
ocean smelt and plenty of mouth-watering sushi. The restaurant
is comfortably situated on a sunny corner near Ravenna Park.
Where to Buy Your Fish
Seattle is blessed with fish markets. From the family-run Mutual Fish Co. to the boisterous fish-throwers at Pike Place Fish Market, this city knows
its seafood. There’s no reason to take home a subpar steak or a less-than-fresh filet. When in doubt, talk to your fishmonger. A good one will be able
to tell you where and how a fish was pulled from the ocean. Three markets stand out above the rest when it comes to finding fresh fish:
Mutual Fish is the connoisseur’s fish market. It’s been
in business since 1947 and has helped chefs such as Tom Douglas
get their start serving fresh Northwest seafood. Here you’ll find such
delicacies as herring roe on kelp (kazunoko kombu), geoduck and Penn
Cove mussels. Most items are clearly labeled with the Monterey Bay
Aquarium guidelines, too, making it easy to choose wisely as you shop.
The market is small, but it has top-grade choices and several shelves of
Asian goods. The Yoshimura family, which has run the company since
its inception, says staying small makes it easier to control quality.
Mutual Fish is trusted by many top local chefs including Tom Douglas.
Pike Place Fish Market will soon be selling 100% sustainable seafood.
Pike Place Market opened in 1907 in order
to cut out the price-gouging middlemen and get fresh food directly
to the people. On the first day, 10,000 people gathered and quickly
bought everything the eight farmers on hand had to offer. It was clear
the people were ready for a public market. Today, the market draws
10 million people. But the market is much more than a tourist stop –
it’s still a fully functional market that serves downtown denizens fresh
fish, meat, fruits and vegetables. Before the internment of the Japanese
Americans in World War II, the market’s vendors were predominantly
Japanese. When the local Japanese population was taken to internment
camps, the number of vendors at the market dropped from 600 to 40.
Today, perhaps the biggest tourist attraction within the market – the Pike
Place Fish Market, famous for its fish-throwing and other boisterous
activity at the center of the market – is going 100% sustainable. “We
have a few hundred pounds of Mexican shrimp left that we had to
freeze when the market was closed in January for renovations, but once
that’s sold, we’re 100% sustainable,” says Jake Jardine. “We are going
with hook-and-line caught fish, all wild salmon – no farmed salmon
– and the Monterey Bay Aquarium and Marine Stewardship Council
guidelines.”
The market is planning new signage and a blitz of public-relations
activity once the nonsustainable shrimp is sold. “There are guys who
have worked here 10-15 years. Seafood has paid for their house,”
Jardine says. “We want there to be enough seafood in the ocean. We’re
all conscious of it and constantly talking about different alternatives.”
Pike Place Fish Market | 86 Pike Place, Seattle | (206) 682-7181
The Tsunami Effect..
The new Uwajimaya store in Bellevue features a very large seafood
department.
The great earthquake and tsunami of March 11 changed
Japan forever. As we went to press, the country was still
struggling with nuclear radiation issues and finding the
remains of tsunami victims. The rebuilding of a great
swath of eastern Tohoku will go on for years. We talked
to Ken Hewitt of the Uwajimaya seafood department
about how the disaster will affect seafood supplies and
prices around the world.
A lot of Japan’s fishing fleet on the eastern side of
Tohoku was damaged or lost in the tsunami, Hewitt
says. The waters off the coast were known for sanma,
or pike mackerel, but now that the fishing fleet has
been knocked out and the water is contaminated with
radiation, prices of sanma have been rising quickly as
the Japanese find supplies elsewhere. By late March,
the fish was selling for $5.49/lb, up about $1.50/lb
since the quake.
Japanese consumers are wary of fish caught in their
waters right now because of the nuclear leaks. This
means more of the fish in the Pacific Northwest that
often makes its way to Seattle and elsewhere on the
West Coast will be bought up by the Japanese. Look
for seafood prices to continue to rise through the
summer, Hewitt says.
Uwajimaya
’s downtown Seattle store has a seafood
department that boasts more than 500 different items. Tanks hold fresh
fish, and local area schools come here on a regular basis for field trips.
The market and its Bellevue, Renton and Beaverton, OR, branches
have become vital outlets for not only the Japanese communities, but
other ethnic communities in the region as well, including the Koreans,
Vietnamese and Russians. “We are constantly educating ourselves on
how everybody is using seafood,” says Ken Hewitt of the market’s
seafood department. Most of the fish on sale is locally caught, too.
Many sushi chefs shop here, and a few have “VIP passes” to walk into
the cooler and see what’s fresh. Hewitt says he gets regular phone calls
from many top chefs.
Uwajimaya | www.uwajimaya.com
I LOVE SUSHI
Taste the Difference
23 Lake Bellevue Dr., Bellevue WA
(425) 455-9090 | www.ilovesushi.com
Enjoy the Northwest’s Bounty at Home!
Salmon and Japanese Mushroom Salad
Ingredients (4 servings)
1/2 lb salmon filet
1 pack enoki mushrooms
1 pack shimeji mushrooms
1/4 cup Italian parsley, chopped
1 tbs vegetable oil
Flour, salt & pepper
<dressing>
1 tbs soy sauce
1 tbs vinegar
1 tbs olive oil
1/2 tsp fresh ginger juice
Directions
Sautéed Smelt & Marinated Sweet Onion
Smelt is delicious and very reasonably priced. Cook the whole fish
and eat from head to tail. The bones are soft enough to eat and a great
source of calcium.
Ingredients (2 servings)
1 lb fresh whole smelt
1 sweet onion
1 tbs olive oil
1 tbs vegetable oil
1. Remove skin and bone from the salmon. Cut into bite-sized
chunks.
2. Lightly season the salmon with salt and pepper. Sprinkle flour
over the seasoned salmon.
3. Cut stems off the enoki and shimeji mushrooms. Cook them
for 1-2 minutes in boiling water.
4. In a large frying pan, grease a skillet with vegetable oil and
sauté the salmon.
5. Mix the cooked salmon, mushrooms, parsley and pre-mixed
dressing. * Original recipe by Kikkoman Corporation
Steamed Oyster rice
1 tbs rice vinegar
flour/salt and pepper
daikon sprouts (optional)
Directions
1. Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar
and the onion slices.
2. Lightly season the smelt with salt and pepper. Sprinkle flour
over the smelt.
3. In a large frying pan, grease a skillet with vegetable oil and
sauté smelt on both sides for about 3-4 minutes each.
4. Serve the sautéed smelt with marinated onion on the side. Mix
the onion with daikon sprouts for color.
Ingredients (4-6 servings)
2 cup rice uncooked
10-15 oysters
1 pack enomi mushrooms
Directions
1.
2.
3.
4.
2 tbs soy sauce
2 tbs sake
2 tbs mirin (sweetened sake)
1 tsp fresh ginger juice
Clean oysters in salt water. Wash rice in cold water and drain well.
In a saucepan, boil soy sauce, sake, mirin and fresh ginger. Add oyster
and boil for 3 munities or until oyster is cooked. Separate Oyster from
the soup. Add cold water to the soup to make it 2 1/2.
Cut stem off the enoki mushroom.
In a ricecooker, add rice, enoki mushroom and the soup. Steam the rice
according to your rice cooker’s direction. When the cooking process is
over, add the oyster. Cover again and let it sit for 5 munities.
The leading source for Asian books
including bento recipes and cookbooks!!
Seattle 525 S Weller St, Seattle (206) 587-2477 Portland 10500 SW Beaverton Hillsdale, Beaverton (503) 641-6240 Inside Uwajimaya
RECIPE
Have a Ball with Temari Sushi
Temari sushi is a round type of sushi made by pressing the rice and fish into a ball-shaped form by hand using a plastic wrap. This
type of sushi is quick and easy to make. It’s a great dish for home parties.
Ingredients (2 serving)
4 tbs Kikkoman Seasoned Rice Vinegar
(Sushi Vinegar)
4 cups cooked rice (short grain)
1/2 lb smoked or sashimi salmon
Pickled daikon slice
2 tbs Kikkoman Rice Vinegar
1/2 of a medium-sized daikon radish
1 tbs sugar
1 tbs sake
1 tsp salt
Directions

Check out more recipes online
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1. In a bowl, mix rice and sushi vinegar to make sushi rice.
Rice needs to be freshly steamed.
2. Cut a piece of plastic wrap and put it in your hand. Place
sliced salmon and a piece of pickled daikon slice* on it.
Place two tablespoons worth of sushi rice on the toppings.
3. Shape the sushi into a ball, twisting the plastic wrap.
Unwrap the plastic wrap.
4. Serve temari sushi with wasabi and soy sauce.
*How to make pickled daikon
5. Finely slice daikon radish using slicer. Sprinkle sliced
daikon with salt and let sit for 3 minutes.
6. Squeeze daikon to drain water.
7. Mix daikon with pre-mixed vinegar and sugar and let sit
for 10 minutes.
Dungeness Crab with Ponzu Dip
Dungeness crab is in season from early winter to early summer. Seattleites can buy live Dungeness crabs at a reasonable price at Uwajimaya and
Mutual Fish. Ibuki recommends that you enjoy the delicate flavor of the crab by simply boiling it in salt water and dipping the meat in ponzu sauce.
The perfect match with a glass of sake!
Ingredients (1 serving)
®
1/2 cup Mizkan AJIPON (Aji Ponzu)
™
- Citrus Seasoned Soy Sauce
1 Dungeness crab, live
15 cups water
The citrusy ponzu sauce is
1/2 cup sea salt
a
great choice if you want a
1/2 cup sake
less buttery, lighter sauce to
enhance the delicate flavor of
fresh seafood.
Directions
What to do with the shells and guts?
The leftover shells and clean orange part of the guts of the crab
may be used for miso soup. Boil them with 4 cups of water for
about 10 minutes. Remove shells using a sieve, then add 3 tbs of
miso paste. Add tofu and chopped green onion. Enjoy!
1. Boil water in a large saucepan; add salt and sake. Use as much
water as possible and keep the salt concentration at 3% so that it
is similar to seawater.
2. Clean the live Dungeness crab under running water by using
a scrubbing brush or tawashi. Let the crab hold some wooden
chopsticks, since it may pinch you otherwise.
3. Put the crab in the boiling water. After the water returns to a
boil, let it cook for 12 minutes. Do not overcook.
4. Take out the crab and cool down under running water.
5. Take off legs. Make a cut line on leg shells and place on serving
plate.
6. Remove the carapace from the body. You may stick your thumb
into the hole between the body and the carapace at the back of
the crab, then remove gently.
7. Remove and discard the spongy, inedible gills from the side of
the body and the black guts from the middle of the body.
8. Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in
clusters divided by thin sections of shell.
9. Place the meat in a small serving bowl. Serve with ponzu dipping
sauce.
Urban Oases:
Japanese Gardens in the Northwest
Written by David Kowalsky / Photos by Mary Nagan
The Japanese gardens in Portland and Seattle offer a great way to spend a few hours outside in the fresh air
enjoying a Japan-related experience without actually traveling to Japan.
Seattle Japanese Garden
Located within the Washington Park Arboretum, the 31/2 acre formal garden was designed and constructed
in 1960 by Kiyoshi Inoshita and Junki Iida. Iida is known for having designed more than 1,000 Japanese
gardens throughout the world. The garden contains the features of stroll-through gardens of the formal (shinstyle) type, built during the Momoyama (late 16th Century) and early Edo (early 17th Century) periods. The
stroll garden style aims to create the illusion of several landscapes within a garden, which reveal, suggest and
disappear along a path. Some of the highlights are:
Zig-zag (Yatsuhashi) Bridge: A great spot to observe the multicolored Japanese carp (koi) and turtles
swimming and sunning themselves on the “Tortoise Island.” The bridge is built in the zig-zag manner to avoid
evil spirits, which are said to travel in a straight line.
Tea ceremonies: From April through October, visitors to the garden can experience an authentic tea ceremony
in the Shoseian teahouse. Visitors who would like to enjoy a bowl of tea and sweets can purchase a $5 tea
ticket at the Garden ticket booth. Tea tickets are limited to 20 persons per session. Call the Japanese Garden
for schedule information: 206-684-4725.
Maples and native plants of the Northwest: Enjoy the sheer beauty of very old Japanese lace leaf (Acer
palmatum) and paperbark maples (Acer griseum). A challenge unique to this garden is to try to see if you can
identify the native plants of the Northwest that are also employed, such as rhododendrons, azaleas, cedars and
firs.
Stone lanterns: The Kasuga-doro lanterns mark divergences in the path. These types of lanterns often mark the
entrances of many important Shinto shrines. Look carefully to notice the three-legged lanterns (Yukimi-doro)
that have two legs in the water and one on land.
Portland Japanese Garden
This garden lies in the heart of Washington Park on a 5 1/2 acre site 10 minutes from downtown Portland.
The garden was designed in 1963 by Takuma Tono, a well-known authority on Japanese gardens who was a
professor at the Tokyo Agricultural University. The garden is composed of five separate gardens, each with
a distinct style::the Flat Garden (hira niwa), Strolling Pond Garden (chisen kaiyu shiki teien), Tea Garden
(cha-niwa or roji), Natural Garden (shizen shiki teien), and Sand and Stone Garden (karesansui). Some of the
highlights include:
Strolling Pond Garden: The Wisteria Arbor was designed to frame the view of the granite pagoda, and even
farther away, the Celestial Falls. This place perfectly illustrates the landscape principle of “hide and reveal.” The
cobblestones under the arbor (Belgian block originally brought to Portland as ballast on ships and later used
to pave some Portland streets) point to the practice in Japanese gardens of using older materials in a new and
interesting manner.
Sand and Stone Garden: The perfectly raked gravel in this abstract garden evokes a simple beauty and illustrates
the aesthetic principle of “the blank space” (yohaku no bi). I’m happy to be reminded of my visit two years ago
to the dry landscape (karesansui) rock garden on the grounds of Ryoan-ji, the Zen temple located in Kyoto.
Tea Garden: Visitors can try the ritual washing of the hands and rinsing of the mouth at the tsukubai (small
water basin).
Special thanks to my volunteer tour guides -- Dee Wenger in Portland and Michele Malo in Seattle -- for
taking the time to share their amazing knowledge and infectious love of the gardens!
2nd Annual Japanese Garden Party — Friday July 22nd
Once a year, Seattle’s Japanese Garden hosts a special event to support the Japanese Garden Advisory
Council’s programs and horticultural needs. Thirty minutes before the party, special tours are held for
guests to learn about the garden design and pruning activities. At 6:30, the party begins. It will include
sushi, sake, beer, wine, live music and more. The party is open to the public. Admission is $50 per person.
Email [email protected] to reserve a ticket.
Seattle Japanese Garden (206) 684-4725
1075 Lake Washington Blvd. E, Seattle, WA 98112
Portland Japanese Garden (503) 223-1321
611 SW Kingston Avenue, Portland, OR 97205
SEATTLE
Greater Seattle
Mashiko Japanese Restaurant
(206) 935-4339
4725 California Ave SW,
Seattle
Check out sushiwhore.com
You’ll like it.
Kushibar
(206) 448-2488
2319 2nd Ave, Seattle
www.kushibar.com
Shiro’s Sushi Restaurant
(206) 443-9844
www.shiros.com
Setsuna Japanese Restaurant
(206) 417-3175
11204 Roosevelt Way NE, Seattle
Issian
(206) 632-7010
1618 N 45th St, Seattle
www.issian-seattle.com
Maekawa Bar
(206) 622-0634
601 S King St # 206,Seattle
Fort St. George
(206) 382-0662
601 S King St # 202, Seattle
I Love Sushi - Lake Union
206-625-9604
1001 Fairview Ave N, Seattle
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
Bush Garden Restaurant
(206)682-6830
614 Maynard Avenue S., Seattle
Chiso
(206) 632-3430
3520 Fremont Ave. N, Seattle
Fuji Sushi
(206) 624-1201
520 S Main St, Seattle
Genki Sushi - Queen Anne
(206) 453-3881
500 Mercer St. 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
Japonessa Sushi Cocina
(206) 971-7979
1400 1st Ave, Seattle
J Sushi
(206) 287-9000
674 S Weller St, Seattle
Kaname Izakaya Shochu Bar
(206) 682-1828
610 S Jackson St, Seattle
Kisaku
(206) 545-9050
2101 N. 55th St. #100, Seattle
Hours:
Sun,Tue-Thu 5pm-12am
Fri & Sat 5pm-2am
Mon Closed
Happy Hour:
5p-6p & 9p-11p
“NO SUSHI, SO WHAT!”
“WE ARE IZAKAYA!”
11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com
16 息吹 ibuki • may / june 2011
Kozue Japanese Restaurant
(206) 547-2008
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
Ricenroll - Madison Street
(206) 262-0381
214 Madison 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
Village Sushi
(206) 985-6870
4741 12th Ave NE, Seattle
Wabi-Sabi Sushi Bar & Restaurant
(206) 721-0212
4909 Rainier Ave S, Seattle
Wann Japanese Izakaya
(206) -441-5637
Wasabi Bistro
(206) -441-6044
2311 Second Ave, Seattle
North End
New Zen Japanese Restaurant
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
Taka Sushi
(425) 778-1689
18904 Hwy 99 Suite A, Lynnwood
Tengu Sushi
(206) 525-9999
301 NE 103 St, Seattle
South End
Blue C Sushi - Westfield Southcenter
(206) 277-8744
468 Southcenter Mall, Tukwila
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
Daimonji Sushi & Grill
(425) 430-1610
5963 Corson Ave S, Suite 194, Seattle
Genki Sushi -Renton
(425) 277-1050
365 S. Grady Way Ste. B & C, Renton
Dozo Cafe
(425) 254-1599
10720 SE Carr Rd,
Lunch Bento: create
your own $$9.50www.newzensushi.com
(425) 644-8899
3720 Factoria Blvd SE
Try authentic Ramen. No
MSG.
Miyabi Restaurant
(425) 455-9090
23 Lake Bellevue Dr, Bellevue
(206) 575-6815
16820 Southcenter Parkway, Tukwila
www.miyabirestaurant.com
Eastside
Blue Ginger Korean Grill & Sushi
(425) 746-1222
14045 NE 20th St, Bellevue
Ginza Japanese Restaurant
(425) 709-7072
103 102nd Ave SE, Bellevue
Genki Sushi - Factoria Mall
(425) 747-7330
B-4, 4055 Factoria Blvd SE, Bellevue
Himitsu Sushi and Teriyaki
(425) 882-2500
13112 NE 20th St # 200, Bellevue
I Sushi
(425) 313.7378
1802 12th Ave NW, Suite F, Issaquah
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
Kikuya Restaurant
(425) 881-8771
8105 161st Ave NE, Redmond
Kiku Sushi
(425) 644-2358
13112 NE 20th St, Ste 200, Bellevue
Marinepolis Sushi Land -Bellevue
(425) 455-2793
138 107th Ave. NE, Bellevue
Marinepolis Sushi Land -Redmond
(425) 284-2587
8910 161st Ave NE, Redmond
I Love Sushi -One Lake Bellevue
I Love Sushi -Bellevue Main
(425) 454-5706
Rikki Rikki Japanese Restaurant
(425) 828-0707
442 Parkplace Center, Kirkland
www.rikkirikki.com
Sushi Maru
(425) 453-0100
205 105th Ave, Bellevue
Sushi Me
(425) 644-9800
1299 156th Ave NE #145, Bellevue
Sushi Mojo
(425) 746-6656
1915 140th Ave. NE, D1-B, Bellevue
Sushi-Ten
(425) 643-6637
2217 140TH Ave NE, Bellevue
Momoya Restaurant
(425) 889-9020
12100 NE 85th St, Kirkland
Ricenroll - Bellevue Square
(425) 455-4866
2039 Bellevue Square 2nd fl, Bellevue
Ricenroll - Issaquah Highland
(425) 369-8445
1052 Park Dr. Issaquah
Ricenroll - Alertson on Mercer Island
(206) 232 0244
2755 77th Ave. SE, Mercer Island
Rolls & Rolls + Sushi
(425) 454-4313
Come Experience Japanese street food
kushibar
www.kushibar.com
2319 2nd Ave, Seattle, WA 98121 | (206) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am
Sushi Joa
(206) 230-4120
2717 78th Ave SE, Mercer Island
The Bento Box
(425) 643-8646
15119 NE 24th St, Redmond
Tokyo Japanese Restaurant
(425) 641-5691
3500 Factoria Blvd SE, 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
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
Yuki Sushi & Sake Bar
(503) 525-8807
930 NW 23rd Ave, Portland
Beaverton / Hillsboro
Hakatamon
(503) 641-4613
10500 SW Bvtn-Hillsdale Hwy, 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
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
Party Time: Book Your Sushi Chef, Food Cart and Sake Tasting Now!
Summer is almost here, which means it is time to prepare for those summer home parties.
Ibuki has some delicious and fun catering ideas for your home or corporate parties this year.
Umami Kushi is a kushiyaki catering service from Chef Harold Fields that brings the Japanese
street-dining experience to your events. He worked at Gonpachi restaurant in Tokyo’s famed
Ginza district serving sushi and kushiyaki for a year; his yakitori and kushiyaki dishes are
authentic. He will bring all of his own yatai (street cart) style cooking equipment and matsuri
(festival) themed signs to your place. I Love Sushi Bellevue Main is a trustworthy option for
traditional sushi and kaiseki-style cuisine from Chef Masa Nakashima. Master Chef Masa will
cater for all occasions including business meetings, birthdays, weddings and anniversaries.
Wasabi Bistro Catering brings the finest Japanese fusion menu for small gatherings to big
corporate events with thousands of guests. Chef Tak Suetsugu of Bistro Satsuma is famous
for his artistic food carving and presentation of his kaiseki cuisine. Sake in Seattle (www.
sakeinseattle.com) brings you a sake-tasting experience for your private parties. And there’s
more: Hiroshi’s Restaurant in East Lake, Nishino in East Madison, Ricenroll and Blue C
Sushi. Ask your favorite restaurants and sushi chefs for their catering options to make this
year’s party super special!
Wasabi Bistro Catering delivers the finest Japanese fusion cuisine.
Umami Kushi’s matsuri-themed equipment at
Sake Nomi’s event.
A variety of meats and vegetables on skewers
cooking over an open fire.
Business Directory
Art & Furniture
Kobo
koboseattle.com
Kobo at Higo
(206) 381-3000
Kobo Capitol Hill
(206) 726-0704
814 E Roy, Seattle
Shop & gallery featuring art, craft and design
from Japan and the Northwest
The Wing Luke Museum
(206) 623-5124
719 South King Street, Seattle
Azuma Gallery
(206) 622-5599
530 1st Ave S, Seattle
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
Ming’s Asian Gallery - Seattle
(206) 748-7889
519 6th Ave S, Seattle
Ming’s Asian Gallery - Bellevue
(425) 462-4008
10217 Main St, Bellevue
The Cullom Gallery
(206) 919-8278
Shogun’s Gallery
(503) 224-0328
1111 NW 23rd Ave, Portland
Bakery and Cafe
Hiroki Desserts
(206) 547-4128
Panama Hotel Tea & Coffee House
(206) 515-4000
Kitanda Brazilian Bakery & Espresso
(425) 641-4413
15230 NE 24th St, Redmond
Setsuko Pastry
Kinokuniya Book Store
Fuji Bakery
Tokyo Japanese Lifestyle
www.setsukopastry.com
(206) 816 0348
A Healthy Alternative pastry with a Japanese spin
Seattle Kinokuniya
(206) 587-2477
Beaverton Kinokuniya
(503) 641-6240
www.fujibakeryinc.com
Seattle Store
(206) 623-4050
526 South King St
Bellevue Store
(425) 641-4050
1502 145th PL SE, Bellevue
UniCone Crepes
(206) 243-6236
2800 Southcenter Mall, Tukwila
Fumie’s Gold
(425) 223-5893
10115 NE 1st St # CU2, Bellevue | Japanese
Zoka Coffee & Tea - Greenlake
(206) 545-4277
2200 North 56th St, Seattle
Zoka Coffee & Tea - University
(206) 527-0990
2901 NE Blakeley St, Seattle
Zoka Coffee & Tea - Kirkland
(206) 284-1830
129 Central Way, Kirkland
Cortona Cafe
(206) 327-9728
2425 E Union St, Seattle
Seabell Bakery
(425) 644-2616
12816 SE 38th St, Bellevue
Books, Games & Anime
Anime Raku
Anime Asylum
(503) 284-6626
1009 Lloyd Center, Portland, OR
VIDEO HOP Downtown Store
(206) 587-4037
601 S. King St. Suite#101, Seattle
Pink Gorilla - International District
(206) 264-2434
601 S King St, Seattle
Pink Gorilla - University District
(206) 547-5790
4341 University Ave NE, Seattle
Sake
Saké Nomi
(206) 467-7253
76 S Washington St, Seattle
Grocery and General Store
Anzen Hiroshi’s
(503) 233-5111
736 NE MLK Blvd, Portland
(425) 454-0112
www.anime-raku.com
Authentic Japanese Crepes Since 2007
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
Capital Mall Store
625 Black Lake Blvd, Suite 334, Olympia
(360) 943-5790
TOKYO
Japanese Lifestyle
Now 4 locations!
Southcenter Mall, Suite 1220
(206) 241-0219
ユニコーンクレープ
At Southcenter Mall | 2800 Southcenter Mall, Tukwila 98188
www.facebook.com/UniConeCrepes
Northgate Mall, Suite 740
(206) 363-3213
Tacoma Mall, Suite 616
(253) 475-5380
Capital Mall, Suite 334
(360) 943-5790
Mutual Fish Company
AISHA Skin and Body Care Therapy
www.mutualfish.com
(206) 322-4368
2335 Rainier Ave S, Seattle
www.aishainfo.com
(206) 621-9494
509 Olive Way #Suite
1201, Seattle
A haven hidden within
steps of Westlake Center
Uwajimaya
www.uwajimaya.com
Seattle Uwajimaya
(206) 624-6248
600 5th Avenue South, Seattle
Bellevue Uwajimaya
(425)747-9012
699 120th Ave NE, Bellevue
Renton Uwajimaya
(425) 277-1635
501 South Grady Way, Renton
Beaverton Uwajimaya
(503)643-4512
(425) 744-9751
Sogetsu contemporary school
of ikebana Classes in home
studio and around town
(425) 702-9900
12121 Northup Way # 210, Bellevue
WellnessOne of Eastgate
(425) 289-0092
15100 SE 38th St., Ste. 305B, Bellevue
Fashion
Miki House USA
Daiso Alderwood Mall
(425) 673-1825
3000 184th St SW, # 398, Lynnwood
Daiso International District
H-Mart -Lynnwood
(425)776-0858
3301 184th Street Southwest, Lynnwood
www. mikihouse-usa.com
(425) 455-4063
1032 106th Ave NE # 123, Bellevue
Momo
(206) 329-4736
Schools
Music
School of Taiko
(425) 785-8316
www.Japantaiko.com
Health and Beauty
Acupuncture Associates -Eastgate
(425) 289-0188
15100 SE 38th St #305B, Bellevue
Studio 904 Hair Salon
(206) 232-3393
3041 78th Avenue SE, Mercer Island
Hen Sen Herbs
(206) 328-2828
Lynnwood Olympus Spa
(425) 697-3000
3815 196th Street Southwest #160, Lynnwood
Tacoma Olympus Spa
(253) 588-3355
8615 South Tacoma Way, Tacoma
Ikebana by Megumi
www.ikebanabymegumi.com
E Z Chair Barber Shop
10500 SW Beaverton-Hillsdale HWY, Beaverton
Japanese Floral Design
Cooking
Hiroko Sugiyama Culinary Atelier
(425) 836-4635
22207 NE 31st St, Sammamish
NuCulinary
(206) 932-3855
6523 California Ave SW, Seattle
Satsuma Cooking School
(206) 244-5151
17105 Ambaum Blvd S, Seattle
Yushoryu Ikenobo
(206) 723-4994
5548 Beason Ave. S.,Seattle
Ikenobo Lake Washington Chapter
(425) 803-3268
IkenoboLakeWashingtonChapter.com
The Little Flower Station
(425) 770-5888
www.thelittleflowerstation.com
Martial Arts
Seattle Kendo Kai
(206) 721-1416
1610 S King St, Seattle
Seattle Judo Dojo
(206) 324-7080
Obukan Kendo Club
(503) 443-2281
4130 SW 117th Ave. Suite 246, Beaverton
Language
Seattle Japanese Language School
(206) 323-0250
Tea Ceremony
Urasenke Foundation Seattle Branch
(206) 328-6018
5125 40th Avenue N.E., Seattle
Chado Urasenke Tankokai Seattle Association
(206)324-2829
1515 E. Yesler Way #304, Seattle
How to receive a FREE business listing
If you own a store, cafe, restaurant or business, just offer Ibuki
to your customers. For schools and other businesses that do
not have retail space, subscribe to Ibuki for $24 per year and
share our magazine with your students, customers and employees. Contact: [email protected]
FUJI BAKERY All-Natural
Organic
Japanese artisan bakery
Delicious
Bellevue 145th Store
Seattle International District
145th
5th
148th
6th
QFC
1502 145th Pl SE, Bellevue
Tel: (425) 641-4050
M-F: 8am-6pm, Sat: 8am-4pm
Sun & Holiday: Close
Poire (Pear Danish) $2.50
Brioche Cube
Sunflower cheese cake$4.00
S King St
SE 16th St.
Bellevue
Collage
Croissant Aux Amandes$3.50
chocolate franbois (raspberry) & caramel banane
Lake Hill Blvd
S Weller St
Uwajimaya
Daiso
526 South King St, Seattle
Tel: (206) 623-4050
M-F: 11am-6pm, Sat: 11am-6pm
Sun & Holiday: Close
Salmon :$1.50 Japon (azuki): $2.50
Cake citron $6.00(S) $9.00(L)
PRAY
F R
JAPAN
By Misa Murohashi
Kikuchi’s hometown Kamaishi after the tsunami hit. It was a calm and
beautiful coast town before the devastation.
Photo by Hirohisa Kikuchi
“We will bounce back!”
That was the strong message I received in an email from Hirohisa Kikuchi,
the man in charge of overseas sales for Asabiraki, a sake brewery in Iwate
Prefecture in the northern part of the Tohoku region. When the earthquake
and tsunami hit on March 11, he was in San Francisco for business. “I was
watching TV in my hotel room when I was very surprised by the words
‘Japan Shock’ on the screen. I turned to the news and watched as water
cascaded over Sendai airport as if it were a rice field being watered in spring.
Now I know it was a tsunami, but at the time I wasn’t sure what I was
watching. The next scene to race before my eyes was a hotel in Kamaishi,
my hometown, being washed away by the tsunami. The owner of the hotel
is a good friend of mine and the hotel was a regular customer of our sake.
When the thought crossed my mind that the tsunami may have hit my
parents’ house, I was overcome with emotion,” Kikuchi said of the shock
he felt that day.
Kikuchi spent the next hours trying to reach family, friends and business
associates in any way he could. He confirmed that his wife and two children
were safe. However, he couldn’t reach his parents. Filled with unease, he
left the next day to return to Japan. Dealing with congestion, he finally
made it back to his home in Morioka on March 13. “I wanted to see for
myself that my family was alright,” he said. “After that I wanted to head
directly to my parents’ house, but there was a gas shortage and the roads
were jammed. There was nothing I could do. My sister who lives in a town
next to Kamaishi called me in a few days with news that our parents were
safe at a shelter, and I began to cry in relief.”
He started going to work after he confirmed his parent’s safety. The
company president, Mr. Murai, told his staff that “it is times like these
that we can’t think just about ourselves but about how we can contribute
to society.” The talk gave Mr. Kikuchi a sense of relief. “When thing settle
down, I’d like to take my children to see where the tsunami hit,” Kikuchi
said. “I’d like to explain to them the natural phenomenon and what it
means to protect life. I want them to realize that as we rebuild, we’ll need
the strength to overcome the disaster.”
All employees of Ichinokura gathered to send their first shipment after
the quake. Broken sake bottles still littered the parking lot.
Photo by Ichinokura Co.,Ltd.
Asabiraki was founded in 1871 by a samurai, Genzo Murai, who
resigned his post after being defeated by the new government of the Meiji
Restoration. The name “Asabiraki,” which conjures up images of a new day
in Japanese, comes from the fact that the samurai dedicated himself to the
craft of sake brewing during a time of national rebirth. Their corporate
motto is: “No matter how many trials we are subjected to, we will always
strive to enlighten the age and open people’s hearts while overcoming every
difficulty we face.” The staff lived up to that motto by striving to supplement
the local market by developing new markets. “We are 252km from the
nuclear plants,” Kikuchi explained. “Luckily, the level of radioactivity in
neighboring facilities hasn’t risen as projected. Our materials have been
safely procured, so our sake can be consumed without worry.”
There are many historic sake breweries in the Tohoku region because of its
precious supply of water and rice. All of the breweries affected by the disaster
have plans to come roaring back. On March 21 in Belltown, there was a
sake-tasting event where I met Mr. Enomoto who represents Ichinokura,
a sake brewery from Miyagi Prefecture. “I almost thought about canceling
this visit to Seattle, but the owner encouraged me to come here,” he said.
“We are working to rebuild our business.” Ichinokura came about when
four historic sake breweries decided they would join forces and become
Japan’s leading brewery. The union resulted in a brewery that continued its
traditional handcrafted brewing process while developing novel products
that would appeal to new markets outside of their local market. After the
disaster, the employees made an all-out effort to rebuild. They started by
removing debris, then repairing the battered building and facilities, then
focusing on the sake itself. By March 22, they made their first post-disaster
shipment. A large aftershock on April 7 damaged the brewery, its facilities
and its sake stock all over again. On the following morning, the employees
assembled and began the process of rebuilding once more. By April 12,
they were practically done. I deeply admire the hearty and calm people of
Tohoku who are coming together as a team to rebuild their region.
There’s also a movement emerging in Tokyo’s Harajuku neighborhood
in response to the disaster. It’s called the “Mighty Harajuku Project.”
The residents and shopkeepers of the area are raising money and sending
Suijin and Yumeakari are the two
big sellers from Asabiraki in the US
market. Suijin, a junmaishu sake, is
a complex dry drink that brings out
the depth of the rice. Yumeakari has
won the Monde Selection gold medal
for six straight years. The fruity flavor
makes this sake perfect for a summer
outing. On June 4 and 5, Kikuchi will be
at Seattle’s Uwajimaya supermarket to
hold a tasting and talk about the sake.
condolences to the people in the disaster zone, and they’re also trying to
make their Harajuku neighborhood as attractive as possible to draw visitors
from all over the world. The man behind this movement is the producer of
the popular Harajuku fashion brand 6% Dokidoki. “Right after the disaster,
we heard words of sympathy from people all over the world,” he told Ibuki
in a telephone call from Tokyo. “Tokyo experienced some confusion with
its transportation and rolling blackouts at first, but a few days later, we were
back to normal. The only exception is that there are very few foreigners in
Harajuku these days My biggest concern is that all the broadcasts around
this Japanese quake may bring the mistaken impression that this disaster has
wiped out Japan’s youth culture. I want the world to understand that the
disaster has not changed the power of Harajuku one bit. By maintaining
Harajuku’s core strengths, we will support Japan and Tohoku.” Masuda is
blogging and posting on Facebook to remind people that “mighty Harajuku”
is doing just fine. He’s also distributing free “Mighty Harajuku” badges to
anyone who wants them. He planned to distribute them on 6% Dokidoki’s
West Coast tour in April, which included appearances at Grauman’s Chinese
Theater in Hollywood, Space 15 Twenty in Los Angeles, the Caprice Night
Club in Vancouver and Sakura-Con in Seattle.
I nodded in agreement when Masuda said, “Relief is important, but if our
economy doesn’t bounce back, there will be no revival. ” I hope everyone
shows their love of Japan by enjoying its sake, video games, movies, music
and fashion.
Harajuku-ites showing their Mighty Harajuku badges. The shops, brands, organizations and many Harajuku-ites are supporting the project.
Photo by Kira / © TokyoFashion.com
“Thank you for your support!”
This historic disaster has prompted generous contributions from countries,
companies, organizations and people across the globe. “Whenever I hear
of all the support coming in from around the world, it buoys my spirit,”
said Mr. Kikuchi of the Asabiraki sake brewery. The West Coast has been
active in supporting Japan too. On March 25, Universal Music released
a compilation album called Songs for Japan that brought together a slew
of famous musicians. Its proceeds go to the Japan Red Cross. Hollywood
actor Ken Watanabe started the site kizuna311.com. The site makes videos
available where Watanabe and other celebrities read poems and stories
and offer words of encouragement to the victims of the disaster. The
word “kizuna” means “solidarity” in Japanese. “We would like to turn our
attention toward the rebuilding we must now do, and inspire the kizuna
required for us to achieve it, “ commented Ken Watanabe on the main
page of kizuna311.com. The videos can also be seen on YouTube.
In San Francisco on April 9, 13 of the Bay Area’s top chefs gathered at
Yoshi’s jazz club and restaurant to host “Yoshi’s Japan Relief Benefit.” I was
in town one week before the event to interview Executive Chef Sho Kamio,
one of the most respected chefs in the city. Chef Sho is from the coast of
Miyagi Prefecture, a heavily damaged area. “The home I grew up in was
washed away by the tsunami, but luckily my family was unharmed,” he
told me. “However, I have many friends and relatives who I have not been
able to contact. I felt I had to do something, so I decided to call upon my
fellow chefs who I led on a food tour through Miyagi Prefecture just last
year. That’s how we started this event.” The $75 tickets quickly sold out.
In Seattle, Taichi Kitamura, owner and chef of the popular Sushi Kappo
Tamura, gathered seven sushi chefs for a Japan Relief Fund-raising Event to
be held on May 5 (see page 30).
A number of Seattle artists with connections to Japan got together to hold
a fund-raising sales event called “Artists for Japan”on March 26-27 in Kobo
at Higo. They donated all the artwork — paintings, drawings, calligraphy,
sumi-e, ceramics, jewelry, sculpture, prints and more. Kobo was packed on
those days as people bought artwork, raising money for relief efforts.
Local moms are also on the move. Masami Suzuki, who lives in Shoreline
not losing to the rain, not losing to the wind,
not losing to the snow nor to summer’s heat,
with a strong body, unfettered by desire,
never losing temper, cultivating a quiet joy,
every day four bowls of brown rice,
miso and some vegetables to eat,
in everything count yourself last and put others before you...
The creator of the You can do it,
Japan! project, Masami Suzuki and
her sons. The red silicon wristband
is $5 and the T-shirt is $20. They’re
available at Megumi Nursery School.
The wristbands are also available at
Tokyo Japanese Lifestyle stores.
Photo by Sean Frego
Art donated for the “Artists for
Japan” fund-raising event held at
Kobo at Higo on March 26-27.
and raises her 5- and 3-year-old sons, started the You can do it, Japan!
project soon after the disaster. “Being in the US, I wanted to do something
to help. Then it came to me in a flash, and I made some wristbands and
T-shirts,” she said. The silicon wristbands and T-shirts feature the words
“You can do it, Japan!” and a red sun. All the proceeds go to the Japan Red
Cross. Other groups of moms at local nursery schools or play groups have
been busy raising relief funds at garage sales and by selling Japanese treats.
While many Japanese restaurants are helping to raise funds, Uwajimaya
supermarket and the Seattle Mariners have also been raising funds or
matching donations. There are many events happening in our area, so
please give what you can to support Tohoku.
Ken Watanabe reads a signature poem from 19th Century poet and Iwate
Prefecture native Kenji Miyazawa entitled “Ame nimo Makezu” (I Also Won’t
Lose to the Rain) for Kizuna311.com
Photo © kizuna311
s
a
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e
Support Tohoku Breweries:
Raise a Glass
By Johnnie Stroud, owner of Saké Nomi
V
isitors to Saké Nomi frequently ask, “How’d you end up owning a saké bar in Seattle?” The
short answer usually is, “What else would I do with a degree in English?” However, the longer,
more truthful story is that upon graduating from college, and with no background in Japanese
language, history or culture, I took a job teaching English to Japanese eighth graders. As fate would
have it, I ended up living and working for three years in the heart of the Tohoku region, in Shiwa-cho,
Iwate Prefecture.
When I first landed in Iwate (in 1988), there weren’t many gaijin (foreigners) in that remote region,
thus it was a very intense, adventurous, challenging time in my life. Learning standard Japanese, let
alone the local dialect, was a slow, often painful process, but one thing I did learn early on was that I
enjoyed Japanese saké. I came to realize later that the Tohoku region is blessed with an abundance of
the most vital ingredients for producing delicious nihonshu: good water and good rice. In fact, the first
thing most Japanese people say when I tell them I spent some time in Iwate is, “The rice and saké from
up there certainly are delicious, aren’t they?” One of the original ideas behind opening a premium saké
shop and tasting bar in Seattle was to introduce people here to the delicious brews produced by small,
traditional sakagura (breweries) located in the area of my Japanese “hometown.”
It has been utterly heartbreaking to witness the devastation the recent earthquake and tsunami wreaked
on my beloved Tohoku, but at Saké Nomi we are determined to do what we can to help. So along with
holding various relief benefit events throughout the year, we will continue to enthusiastically promote
the fantastic saké produced by Tohoku breweries. It may not seem like much, but kuramoto (brewery
presidents) throughout Japan have said that the best thing that U.S. saké fans can do to support them
is to continue buying and enjoying their products.
Kosuke Kuji, the 7th generation owner and toji (brewmaster) of Nanbu Bijin (“Southern Beauty”),
had this to say: “For the time being, no one in this area feels like drinking saké. To avoid secondary
economic damage, we want to earnestly ask everyone around the country and in other countries to
eat and drink products from the Tohoku region. That is the most supportive thing you can do for us.
We of the Tohoku region will not lose to this. We absolutely will prevail. We will rise again like a
phoenix, so please support us.” Please join us in raising a glass of delicious Tohoku saké in support of
our Japanese family and friends. We introduce a few favorites below.
ICHINOKURA
“ACE BREWERY”
Brewery: Ichinokura (est. 1973)
Region: Miyagi
Type/Polish Ratio: Junmai
Tasting Notes: Earthy, grassy
fragrance. Quiet impact, with solid
acidity and underlying sweetness.
Straightforward, with slight earthiness
and an unassuming, almost feminine
presence.
NANBU BIJIN
“SOUTHERN BEAUTY”
Brewery: Nanbu Bijin (est. 1915)
Region: Iwate
SMV: +1
Type/Polish Ratio: Junmai Ginjo
Tasting Notes: Amber tint with
strawberry and raspberry aromas. Big,
round, thick and balanced. Honeylike sweetness with slight ginger spice
on the edges and finish.
IZAKAYA
居酒屋
TORIAEZU
beer!
?!
What kind of Beer is
TORIAEZU beer?
She is saying
“I’ll start with
beer”.
That is a pretty
common way to
order the “1st”
beer in Japanese.
I’ll have
TORIAEZU beer!!
That will be your
“5th” beer...
TSUKINOWA YOINOTSUKI
“MIDNIGHT MOON”
Brewery: Tsukinowa (est. 1886)
Region: Iwate
SMV: +4
Type/Polish Ratio: Daiginjo
Tasting Notes: Amber coloring, with
notes of honey in aroma and taste.
An element of depth in the earthy,
caramel sweetness. Complex and
quiet, soft and melting. Brewed in
Johnnie’s Japanese “hometown” by
one of his former English students!
Ganbatte Tohoku,
and Kanpai!
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
IZAKAYA in WALLINGFORD
1618 N 45th St
Seattle, WA 98103
Tel: (206) 632-7010
issian-seattle.com
TRAVEL
Traditional Inns in Tohoku
Open Doors to Those in Need
By Steve Corless
Photo © JNTO
Matsushima is one of the most famous spots in Miyagi. After the tsunami hit, people in the town have been doing their utmost to clean up the beautiful beaches.
S
everal days before the Tohoku earthquake and tsunami, I had
the pleasure of spending a night at one of Miyagi Prefecture’s
most delightful ryokan traditional inns. Gaga Onsen is nestled
high in the snow-covered mountains of Miyagi Prefecture. Although
the ryokan is about an hour’s drive from the city of Sendai, this ryokan
is a world away from the hustle and bustle of modern Japan. Our brief
stay was a wonderful escape for body and soul.
I recently spoke with the sixth-generation proprietor of Gaga Onsen,
Mr. Hiroyuki Takeuchi. I was pleased to learn that his family and
ryokan staff are well, and the property, which needed only minor
repairs, has reopened. Many of the first guests to return are regular
customers from Tokyo and other parts of the country who wish to visit
their favorite ryokan and by doing so support the economic recovery of
the region they have become so fond of from previous visits.
Gaga Onsen and several other ryokan are collaborating on a program
to transport their therapeutic natural hot springs water by truck to
evacuation centers where it is reheated, providing mobile hot baths for
evacuees. Following a soothing bath, evacuees receive a massage by
professional massage therapists who donate their time and skills. Mr.
Takeuchi says that he hopes their efforts will be helpful in relieving
some of the stress and anxiety the victims are enduring.
The Takeuchi family considers its ryokan to be an integral part of
the community and environment. The ryokan’s many regular guests
visit not only for the soothing and therapeutic hot springs, the clean
mountain air and surrounding natural beauty, but also the fine meals
served here. Local vegetables and rice grown by family members of the
ryokan staff are served here, and the cuisine is true to the unique style
of this region of Japan.
Mr. Takeuchi welcomes visitors from all over the world. “For a truly
memorable and authentic cultural experience, I encourage travelers to
visit the more remote places, away from the cities and well-traveled
tourist destinations,” he says. “Although our ryokan is in the mountains
and far from the city, our location and environment offer the visitor
the opportunity to delve a bit deeper into our culture and experience
firsthand the unique culture of Japan as well as our region’s customs,
history and local cuisine.” I heartily agree.
Sakan Ryokan, located about 30 minutes from downtown Sendai, has
also been supporting recovery
efforts. The hot springs here
have a history that spans more
that 1,000 years. The family
of proprietor Mr. Kanzaburo
Sato has owned the ryokan for
34 generations. Although the
ryokan did suffer some damage,
Sakan is currently hosting 300 My wife, daughter and Gaga
Onsen
owner Mr. Take
uchi.
relief workers who are staying
at the property. Many local
Photo © Sakan
Photo © Gaga Onsen
Gaga Onsen is nestled high in the snow covered mountains of Miyagi.
residents have no gas or water services, so Sakan has opened its baths to
the public, welcoming more than 500 people per day. The ryokan also
opened its hot-springs baths to people staying at shelters who traveled
to the ryokan by bus arranged by the city of Sendai.
“It was very fortunate that we had minimum damage to our buildings.
Thanks to all the recovery workers, we restored all the life lines we
need for our business by now,” said Mr. Kanzaburo Saito, the 34thgeneration owner of Sakan. “It is our responsibility to do our best for
the recovery and support the community. The reason is simple. We still
have our lives, which is fortunate for myself and all of our employees
and the remaining buildings and hot-spring facilities. We have to do
it when we consider that there are so many people who lost their own
lives, families and everything they had.”
Print media and especially video reports of the earthquake and tsunami
tend to paint a bleak and depressing picture of the situation in Japan
today. However, speaking with those who have experienced the disaster
and who are now focusing on recovery and rebuilding, I am inspired
by their resilience, determination and the unique Japanese communal
spirit of collaboration and cooperation. If you are traveling to Japan
in the future, consider a visit to Tohoku; what better way to support
the economic recovery and experience firsthand the inspiring story of
recovery and rebuilding?
E Z CHAIR
BARBER
Photo © Sakan
A standard guest room (top) and Natori bath room (bottom) at Sakan.
Gaga Onsen http://www.gagaonsen.com
1 Gaga, Maekawa, Kawasaki-machi, Shibata-gun, Miyagi | (81) 224-87-2021
Sakan http://www.sakan-net.co.jp
Yumoto Akiu-cho, Taihaku-ku, Sendai, Miyagi | (81) 223-98-2233
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.
Aisha
Medical Dental Building 509
Olive Way, Suite 1201, Seattle
(206) 621-9494 | aishainfo.com
Skin and Body Care Therapy
12121 Northup Way #210,
Bellevue
Tel: (425) 702-9900
Hair
& Pedicure
For Men
Walk-ins Welcome!!
Try Japanese style
eyelash perm
Anti-aging facials,
Therapeutic massage,
Body detoxification wraps,
La Hot Stone Therapy,
Eyelash perming, and more.
“A heaven hidden
within steps of
Westlake Center”
Lifestyle
MOVIES FASHION PLACES & MORE
Fashion Global Influences: Anar Couture
Gadget The Art of Telling Time: Tokyoflash
The modern world is a cultural melting
pot, with people continually inspiring and
drawing ideas from one another. At fashion
studio Anar Couture, that sentiment is on
full display. Iranian-born designer Rana
Ghezelayagh fuses her collections with
Persian culture and sensibilities from other
parts of the globe. Ghezelayagh trained at
the International Academy of Design and
Technology in Seattle, and she approaches
fashion with the idea that women can dress
themselves to feel feminine and confident
without revealing too much.
Last year, she showcased her ready-towear collections of stylish trench coats
and jackets at Seattle Fashion Week and
Portland Fashion Week. And in early 2011,
she debuted her new accessories line, Chic
with Silk. The collection features scarves,
belts, wraps, capes and ponchos that are
Photos © Anar Couture
fashion forward yet functional and draw
not only from the Middle East but from Japan as well. Ghezelayagh
re-imagines a traditional ankle-length kimono into a contemporary
top ($129), and she reinterprets the customary obi into a trendy
double-sided belt ($49). Made from luxurious silk, cozy wool and soft
suede, pieces are fully reversible and can be worn with anything—
from a sophisticated pencil skirt to laid-back jeans—to go easily from
daytime business meetings to evening get-togethers out on the town.
When it comes to fashion, Anar Couture has apparently caught on
to the global trend. Chic with Silk by Anar Couture is available at
AnarCoutureFashion.etsy.com. For more about Anar Couture, visit
anar-couture.com.
Written by Angela Cabotaje
Tokyoflash Japan thinks the practice
of telling time has become a little
stagnant, so they’re injecting it
with some life and turning it into a
real form of art. Founded in 2000,
this Tokyo-based company creates
cutting-edge watches that combine
the latest in technology with one-of-akind designs. These timepieces are for
those who appreciate a unique style
and don’t mind people stopping them
on the street to ask, “Where did you
get that watch?”
Each of the dozens of Tokyoflash
watches has a specific way to display
time. The Denshoku, for instance,
has bars that light up to signal hours,
S-Mode Oberon
10-minute blocks and individual
Photo © Tokyoflash
minutes. Others, such as Hanko,
indicate time with LEDs that flash in specific areas on the watch’s face
that correspond to numbers on a clock. One of Tokyoflash’s newest
releases, S-Mode Oberon, tells time in a combination of the two ways.
Its design features a black mineral lens, a stainless-steel case and bright
LEDs for a super-sleek and edgy look. To tell time, simply push a small
button on the side. White LEDs on the outer ring light up in the same
position as numbers on a traditional clock face to indicate hours. A
second ring stands for individual minutes, while the inner ring shows
minutes in groups of 10. Tokyoflash is constantly developing new
designs to create more unique and fun ways to see what time it is. To
find out more, visit tokyoflash.com.
Written by Angela Cabotaje
Car MAZDA3 named “Top Safety Pick”
Music Songs for Japan
The 2011 Mazda3 was recognized as a “Top Safety Pick” by the Insurance Institute for Highway Safety (IIHS). The Mazda3 received the
organization’s highest possible crash safety rating of “Good” in all four
tests conducted. “Nearly half of all Mazdas sold in the United States
are Mazda3s, so we are justifiably proud of the 2011 Mazda3 earning
the distinction of the IIHS ‘Top Safety Pick,’” said Jim O’Sullivan,
President and CEO, Mazda North American Operations (MNAO).
“Both the sedan and hatchback models are recognized with this
award, examples of Mazda’s dedication not only to producing engaging and fun-to-drive vehicles but those offering the utmost quality
and safety.” Vehicles receive ratings based on results from the Institute’s evaluations on front, side and rear impact crash tests as well as a
roof strength test (implemented in 2010), which measures occupant
protection in the event of a rollover. Each vehicle’s overall evaluation
is based on measurements of intrusion specific to each crash angle and
the injury impact on crash test dummies positioned within the vehicles at the time of collision. Only vehicles equipped with Electronic
Stability Control (ESC) are eligible for testing.
Top Music Artists Offer to
Help Japan
A full 38 chart-topping hits by the
most well-known names in music
make up this charity compilation.
Fans worldwide are adding to the
effort by buying the iTunes version
and CD, making it a colossal fundraising success. The star-studded
compilation was released to raise
funds for disaster relief after an
earthquake and tsunami devastated Japan on March 11. Artists waived
their royalties and the four major labels are donating their proceeds to
the Japanese Red Cross Society. With tracks by Adele, Black Eyed Peas,
Justin Timberlake, Beyoncé, U2, John Lennon and Lady Gaga, the
album quickly became a runaway hit. The CD version was released on
April 4. The album shot to No. 1 in 18 countries including the United
States, France, Germany, Australia, Sweden and Japan.
Book Banana Yoshimoto The Lake
Banana Yoshimoto, the Japanese
writer known for her quiet,
unpretentious prose and cast of
odd characters, has returned with a
nuanced and mysterious new work.
The Lake is an account of a young
woman, recently arrived in Tokyo
and pursuing a new artistic career
following the death of her mother.
In the midst of Tokyo’s pervasive
anonymity, she somehow finds
herself connecting with a young man,
her neighbor across the street, both of
whom notice each other while staring
out of their respective windows. The
The Lake - By Banana Yoshimoto
connection leads to romance and the
$23.95 at Kinokuniya Book Store
young woman begins to uncover clues
regarding the life and past of her new lover — childhood trauma,
friends leading a monastic life on the shore of a lake, a possible
connection to a religious cult (similar to Aum Shinrikyo, the real-life
cult that committed the gas attacks in Tokyo’s subway system).
While often dealing with the ephemeral quality of life, in the end, this
is a moving and hopeful account of the romance between these two
young lovers. The Lake is Yoshimoto’s 13th book and will certainly
do its part to keep alive “Banana-mania,” the term coined for the
excitement surrounding her debut novel Kitchen. The translation
is handled skillfully by Michael Emmerich, well known for his
translations of Yasunari Kawabata’s work. The publisher, Melville
House, has announced that a portion of the proceeds from the book
will be donated to Japan Disaster Relief. Written by Josh Powell
1032 106th Avenue NE, Suite 123, Bellevue, WA 98004
(425) 455-4063 | www. mikihouse-usa.com
PARIS MILAN NEW YORK KIEV SEOUL HONG KONG BEIJIN TAIPEI TOKYO
Photography Shadows of a Fleeting World
If you’re a photography aficionado,
you may be familiar with the
Pictorialist movement. Popular in the
early 20th century, this approach was
influenced by Japanese composition
and Western Impressionism, often
capturing the effects of transient
light through soft-focus. What you
may not know is that in early 20th
Century Seattle, Japanese-American
members of the Seattle Camera
Club were some of the most skillful
practitioners of Pictorialism, blending
Shadows of a Fleeting World
its methods with Japanese aesthetics.
By David F. Martin
While all early members of the club
$23.95 at Kinokuniya Book Store
were male and of Japanese descent,
they soon welcomed female and Caucasian members.
With the arrival of the Great Depression and Japanese-American
internment during WWII, the work of the Seattle Camera Club largely
fell into obscurity. This new book, from the University of Washington
Press, brings these photographers and their work back into public light
and offers a glimpse not only of the increasing prevalence of fine-art
photography at the time, but of Japanese-American history and early
20th Century history in general here in Seattle and the greater Pacific
Northwest. Written by Josh Powell
This summer: a very special Seattle cookbook
Local News and Events
EVENTS
Songs for Japan Benefit Concert
Fund-raising Dinner with The Sushi Chef Dream Team
Susan Osborn and top Seattle area artists join together
Sushi chefs gather to support Japan
When: Saturday May 14, 7:30pmWhere: Seattle Unity Church Sanctuary 200 Eighth Ave. N. Seattle
Admission: $15 in advance; $20 at the door
When: Thursday May 5, 6:30 p.m. General Admission
Where: Bell Harbor International Conference Center - Elliott Hall
Admission: $175-$200
Top Seattle area artists will join together to present a special benefit concert
honoring the people and music of Japan. Conceived by award-winning
singer/songwriter Susan Osborn, who has been touring, recording and
teaching in Japan for over 21 years, the concert will bring Susan together
with Seattle area musicians such as master jazz pianist Overton Berry; guitar
virtuoso Andre Feriante; Grammy award-winning multi-instrumentalist
Nancy Rumbel; and jazz bassist extraordinaire Jeff Davies. The ongoing
catastrophe in Japan prompted Susan to initiate a series of benefit concerts
to raise funds to be sent directly to the people of Sendai, the epicenter
of the earthquake and tsunami. Her connection with Sendai goes deep.
After several performance tours to Sendai City, her unofficial Japanese
hometown, she adopted a Japanese “ mother,” 83-year-old butoh dancer
Tokiko Oyama. Oyama-san’s family has operated a hospital in Sendai and is
deeply connected to the community. The donations will be sent through her
“mother” directly to the people of Sendai through Helping Hands Japan.
The Sushi Chef Dream Team will gather on May 5 for a benefit supporting the relief efforts of Peace Winds America and Peace Winds Japan.
All proceeds will be sent for immediate use by the Japanese tsunami and
earthquake victims. The Sushi Chef Dream Team members include Taichi
Kitamura of Sushi Kappo Tamura, Hiro Kirita of Chiso, Shiro Kashiba of
Shiro’s Sushi Restaurant, Ryuichi Nakano of Kisaku, Hideaki Taneda of I
Love Sushi at Lake Union, Billy Beach of Japonessa and Yoshiaki Nishizawa
of Shun. These great chefs have come together in response to the devastation in Japan to create this unique, not to be missed event. The evening
will include signature dishes from our Dream Team Sushi Chefs as well
as local favorites Daisley Gordon of Campagne, Tamara Murphy of Elliot
Bay Café and Seth Caswell of Emmer & Rye. Dessert creations will be provided by Hiroki Inoue, Setsuko Pastry and Fumie’s Gold. There will also be
wine and sake offerings, a live jazz performance from the Thomas Marriott
Quartet and a silent auction.
Mother’s Day Ikebana Exhibition
Hawaiian Week at Miyabi Restaurant
Art of Japanese flower arrangement for mothers
Live music and special Hawaiian menu
When: Saturday May 7, 9am-6pm / Sunday May 8th 9am-5pm
Where: Swansons Nursery Seminar room, 9701 15th Ave. N.W., Seattle
Admission: Free
When: June 12-19
Where: Miyabi Sushi Restaurant, 16820 Southcenter Pkwy, Tukwila
Members of the Sogetsu school of modern ikebana in Seattle will hold
their Annual Mother’s Day Ikebana Exhibition on May 7th. Bring your
mothers and enjoy the Japanese art of flower arranging. For further
information, visit www.IkebanaByMegumi.com or call Megumi Schacher:
425-744-9751.
Aloha! Miyabi Sushi on the Southcenter Parkway will hold Hawaiian Week
on June 12-19. Come enjoy live music and a special Hawaiian menu including loco moco, Spam sushi and Hawaiian BBQ. Miyabi is currently
donating 5% of sales to the Japan Red Cross.
NEWLY
OPENED
News
Congratulations to Participants in the 28th Annual
Japanese Speech and Skit Competition!
The 28th Annual Japanese Language Speech and Skit Contest for High School
Students was held on March 25th. The annual contest has been very successful,
drawing over 120 student participants and more than 500 spectators. This
year’s winner of Level 4, the most skilled division, was Nolan Bunes from
Shorewood High School. Jennifer Kim of Kamiak High School placed second
and Jeeso Lim of Skyline High School placed third. The first-place prize for the
level 4 skit contest went to “Bratty Princess,” performed by Shorecrest High
School’s Jeffrey Thompson, Phung Tran, Sage Alexander and Daniel Lizarraga.
There were too many winners and great participants to list here, so please check
the contest’s website for a full list of the results. http://www.hyogobcc.org/
speechandskit/
Genki Sushi Factoria
The New Genki Sushi store has opened inside of the Factoria Shopping
Mall. There are often long lines of South Bellevue residents. Located at
B-4, 4055 Factoria Blvd SE, Bellevue | 425-747-7330
New Location for Kiku Sushi
Kiku Sushi has relocated to Northup Way from its former location next
to the old Uwajimaya Bellevue store. Visit the new store with its nicer
and larger interior, and enjoy Hara-san’s delicious sushi, bento lunch and
Nagasaki champon ramen. Located at 13112 NE 20th St #200, Bellevue ,
tel (425) 644-2358
Rock Box — Karaoke rooms and bar
UMAMI KUSHI - Yakitori Catering
Catering service for private parties, special occasions, and festivals
ご自宅でのパーティーやイベント会場へケータリングします！
手羽先
レバー
ねぎま
つくね
エリンギ
トウモロコシ
ししとう
焼きおにぎり
他多種対応！
Photos © Rock Box
For many, karaoke conjures thoughts of dive bar contests or that
machine begrudgingly pulled out for office parties. Perhaps belting
your favorite ballad in the shower is a great way to sing the blues,
but the thought of a repeat performance in front of the general public
may just make you lose your voice. No need for performance anxiety
at Rock Box, Capitol Hill’s chic answer to the pastime synonymous
with Japanese pop culture. Inspired by the extremely popular pay-bythe-hour karaoke box establishments all over Japan, this beautifully
designed club featuring 11 private rooms, a large party room and a full
bar opened late last year in the Pike-Pine corridor. It is quickly rising
to the top of the neighborhood’s nightlife to-dos. Enjoy a cocktail and
some inspired fusion small plates while you peruse the phonebooksized song guides for tunes in over a dozen languages, find your
muse, enter your selection, grab a microphone and go. Private rooms
accommodate up to about 15 guests and 35 or more for the party
room. To ensure that your entourage can eat, drink and sing to your
hearts’ content, it’s highly recommended to call ahead for a reservation.
Located at 1603 Nagle Place, Seattle, tel 206-302-7625.
Info: http://www.rockboxseattle.com
“it’s in the fire”
King Salmon
Kobe Beef
Prime Rib
Clam
Oyster
Asparagus
Tsukune
Negima
and MORE!!
www.Umamikushi.com | tel (206) 265-1923 | Chef Harold Fields
TOFU HARAJUKU OISHII SHOCHU YAKITORI UMAMI KUSHIYAKI TO
OTAKU SAKE KAWAII MAIKO IZAKAYA RAMEN PONZU NABE DA
NEXT ISSUE
New Uwajimaya Bellevue Store
Coming July1st
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$24/year (6 issues)
The new Uwajimaya Bellevue store opened on March 25th, 2011.
“The new store is 50% larger than the old store,” Uwajimaya said
in its press release, but it looks even larger with its high ceiling and
nice interior settings. “One of Uwajimaya’s missions is educating local
customers about Asian cuisine and cooking. Utilizing this new store,
we will plan in-store cooking demonstrations more often,” said Store
Director Hiroshi Hino. There is a large sashimi counter, where the fish
department staff will slice fresh sashimi right in front of customers. The
sake section also became bigger with many premium sake selections.
The new Uwajimaya Bellevue store will definitely be the top destination
for East side foodies. Located at 699 120th Avenue Northeast, Bellevue
tel (425) 747-9012
SUBSCRIPTION ORDER FORM
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send with $24 check or money order. Make check or money order payable to: IBUKI Magazine, 12727 Northup Way Suite 3,
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KATSUO SAKURA SAPPORO HANAMI YATAI YAKISOBA KARAAGE TO
HANABI SHIBUYA GYOZA BENTO SHOGA MACCHA ANKO NAB

Vol. 11 - Seattle

Transcription

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