Vol. 17 - IBUKI Magazine

いぶき
息吹
12veganrECIPES
INTERVIEW
Michihiko Suwa
Hijiki Gohan, Tofu Steak, Tofu Caesar Salad,
Sesame Natto Pasta, Green Tea Kanten Jelly & more!
Tokyo
street
snaps
GettingYour
Veggies
A guide to Japanese vegetarian
and vegan cooking
FREE
www.ibukimagazine.com 1
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Contents
IBUKI Magazine Vol. 17 May & June 2012
Features
4
Interview — Michihiko Suwa
The prolific anime producer and self-described otaku talks about the next Detective Conan movie.
6
Getting Your Veggies
Learn how to make delicious Japanese cuisine that adheres to vegan or vegetarian principles. 8
9
10 11 12 13 14 15 Tofu Steak
Tofu Caesar Salad/Miso Soup with Japanese Vegetables
Mashed Tofu Salad
Sesame Natto Pasta/Brussel Sprouts with Sesame Sauce
Hijiki Gohan
Pickled Hakusai with Konbu/Green Tea Kanten Jelly
Vegan Cupcake
Natto Soba Salad/Kid-Friendly Raisin Rolls
6
Eat & Drink
14
20
Restaurant Index
Tea of Asia
Shincha: The First Tea of the Season
21
Sake
Fresh Spring Flavors with Namazake
26
28 Newly Opened
Lifestyle
18
19
23
25
i fart rainbow
Store & School Directory
Tokyo Street Snaps
Travel — Kochi
A hidden gem for travelers who want to avoid the crowds.
26 Lifestyle
Art Uwajimaya’s Got a Brand New Enfu Bag
Book In Search of Japan’s Hidden Christians
Home Koji Uchida of Wafu Builders
30
Events
Publisher
Misa Murohashi
Editor-in-Chief
Bruce Rutledge
Editor and Translator
Yuko Enomoto
Art Director
Lance Sison
Contributing Writers & Artists
Enfu (Ken Taya)
Josh Powell
Steve Corless
Johnnie Stroud
Photographer
CC Yaguchi
Cover Photo by
CC Yaguchi
28
Comments and general inquiries
[email protected]
Advertising Info
[email protected]
Published by
Axia Media Group, Inc.
Bellevue, WA 98005
Follow
IBUKI magazine
www.ibukimagazine.com 3
[ interview]
M
Michihiko Suwa
Anime Producer is an Otaku at Heart
ichihiko Suwa, a prolific anime producer with
Yomiuri Telecasting Corp. in Japan, visited Seattle
for the first time this spring to attend Sakura-Con.
Suwa is best known as the executive producer of the
Black Jack, Inuyasha and City Hunter series, as well as
the long-running Case Closed (Meitantei Conan) whodunits, which began in
the mid-1990s. The latest Conan movie, released on April 14 in Japan, gets
the diminutive detective embroiled in a soccer scandal. Suwa held a press
conference at Sakura-Con and subsequently talked to Ibuki at the Con. The
following interview features excerpts from both conversations.
“ I have quite a collection of
manga from 30 years ago …
I am an otaku.”
IBUKI: Mr. Suwa, please tell us how you got into anime.
Suwa: I started working as an animation producer in 1986. My first work
was Robotan. I also worked at City Hunter. I’m also the producer of Detective Conan and Rinne no Lagrange … The 16th movie of the Detective
Conan series (was released on April 14). It’s a mystery and it’s called The
11th Striker.
IBUKI: Were your parents happy about your career choice?
Suwa: (Laughs) My parents were happy for me. Ever since elementary
school, I loved reading manga. I live in Aichi Prefecture. That’s my hometown, and I have about 3,000 manga there. I have quite a collection of
manga from 30 years ago … I am an otaku (obsessed fan, nerd, collector).
After I graduated from college, I entered the TV business. I was in charge
of a variety program that aired at 11pm. I studied directing for three
years, but then I was told to change jobs. Many people from Aichi move
to Tokyo, but I didn’t want to go. However, my work made me. As a
salaryman, I had to do what the company told me to. I was told to be
the producer of Robotan. At my company interview, I told them I love
manga. My boss remembered that, so he pulled me aside and made me
go to Tokyo. But manga reading was my hobby. When I was told I had
to do it for my job, I didn’t want to do it. Normally, people change jobs
every three to five years, but in my case I’ve stayed in the same job. I did
Yawara! (a movie based on the manga Yawara! A Fashionable Judo Girl).
I’ve been doing the same thing all this time. I don’t think there is anyone
else who has been in TV as long as I have. So I’m very proud and happy
that I’m able to be here.
IBUKI Does the original creator typically have a lot of say in the development of the anime since it’s so different from the manga?
Suwa: They have a ton of influence because we’re taking the manga
4 息吹 ibuki • may / june 2012
and making it into anime. We respect
each manga very much. As I said, I have
3,000 manga and read about 10 manga
magazines a week. There are about 50
different types. Each magazine contains
about 20 different manga stories … In
Jimbocho (a neighborhood in Tokyo
known for its bookstores and publishing houses), Shueisha and Shogakukan
are right next to each other. There’s also
Kodansha These three companies are
the top of the publishing industry in Japan. Each company publishes monthly,
weekly and biweekly manga.
I go to the directors of these manga
and talk to them about turning them into an anime if I find one that I
like. So I put together planning documents with staff to present when I
want to adapt a series. Then the creator or publisher decides if they want
to go with my team or someone else’s.
IBUKI: Other than the main characters in Detective Conan, who are your
favorites?
Suwa: There are a lot. Inspector Takahashi is a character that depends
heavily on Conan; he’s a character that disappears. He’s basically in
charge of the police and he tries to investigate or solve these mysteries
but he can’t. So he asks Conan.
There are a lot of characters in the animation that started out as these
sheriff characters. The anime begins with Takaki and Sato. In the manga
they don’t need to introduce that many police characters, but in the anime to create drama we need to create a lot of characters to help Detective Conan.
There are a lot of times when we have to confirm with Gosho Aoyama
(the creator of the Detective Conan manga series) when we introduce new
characters to get his approval. Inspector Shiatori is one we had to get approval of, but he was promoted in the manga, so he’s the same level as Megure.
Since these characters are about the same level, we are always stressing out
on how to use them.
IBUKI: Are some of the murder cases (in Detective Conan) inspired by known
mystery novels? Where do you get the inspiration?
Suwa: We do get inspiration from other things, like Columbo. The original
creator is a huge Sherlock Holmes freak. He creates some things that really go
beyond what Sherlock Holmes did. We all love mysteries as well, so we read
not only Columbo and Sherlock Holmes but many others as well. There is a
famous writer in Japan named Keigo Higashino. There are many TV dramas
and anime that have been made from his work.
IBUKI: What have you been able to do while you have been in Seattle?
Suwa: I like wine, and I’ve enjoyed some very good Washington and Oregon
wines!
The 11th Striker, which opened in Japan on April 14, is the 16th anime
to be made from the Detective Conan series. Suwa reports that the
anime had the best two-day box office results of any of the films in
the series. The film, which revolves around Conan and friends trying
to figure out how to find and disarm a bomb in a soccer stadium,
was released to coincide with the 20th anniversary of the J. League,
Japan’s professional soccer league.
© 2012 Gousho Aoyama / Meitantei Conan (Case Closed) film partners
Now on screen in Japan
www.ibukimagazine.com 5
[ Feature Getting your veggies]
Getting Your Veggies
V
A guide to Japanese vegetarian and vegan cooking
By Bruce Rutledge
egetarian cuisine has deep roots in Japan. Historians say
it was introduced along with Buddhism as early as the
6th century, and then it flourished with the introduction
of Zen Buddhism in the 13th century. But one needs to
dig a little to find the truly vegan and vegetarian dishes
in today’s Japan. While “pescatarians,” or vegetarians who eat fish, will find
a culinary paradise in modern Japan, stricter vegans and vegetarians may
have more trouble sticking to their dietary regimen unless they know
where to look and what to cook.
That’s because poultry, meat and fish are a central part of the Japanese
diet. A meatless bowl of ramen, for example, may be made with a fishbased dashi soup stock, and bits of meat are often used in otherwise
vegetarian dishes. Even tempura often has egg in the batter (although a
delicious vegan alternative calls for yam instead of egg).
The bottom line is that being a vegan in Japan requires a little
preparation.
However, once you have done the prep work and figured out what
Japanese dishes you can make or order at a restaurant, you’ll find a
complex, delicious and nurturing array of dishes to choose from – dishes
such as vegan miso soup, a nourishing soup made with konbu (kelp) dashi
broth, taro potato, carrot, konnyaku (devil’s tongue), shiitake mushrooms,
burdock root and deep-fried tofu; sautéed green beans with ground
sesame; and boiled spinach with mashed tofu, soy sauce and sugar.
You’ll also find a vegetarian cuisine that has more umami, or savoriness,
than most. Konbu dashi soup stock, miso and natto add the sort of savory
flavors that carnivores get from a juicy steak. Plus these dishes give you
all the protein a healthy person needs. “Japanese food is high in umami
flavor,” says Naomi Kakiuchi of Nuculinary, a company that offers cooking
6 息吹 ibuki • may / june 2012
instruction, team-building exercises, catering and chef demos. “Even
though there is no meat, it satisfies the need for savory food. Japanese
cuisine is special that way.”
Japanese cuisine pays a lot of attention to shun, or peak flavor, which
means using seasonal ingredients whenever possible. In general, this
means using leaves and buds such as butterbur sprouts (fuki no too) and
angelica buds (tara no me) in spring; fruits and vegetables in summer;
grains and nuts in autumn; and roots in winter, although the lines blur
depending on the weather and the type of food.
When Zen practitioners popularized the vegetarian shojin-ryori cuisine
in the 13th century, they did so because of the tenet of ahimsa, or
nonviolence, which keeps Buddhist priests from eating fish or animal
meat. Today it’s clear that vegan or vegetarian diets are also often
healthier than meat-based ones. Whether your reason for going vegan
is ethical, dietary or both, you’ll find centuries of thought going into the
combination of food in a vegan or vegetarian Japanese dish. “Indigenous
cultural meals tend to have a complement of ingredients” that bring
about a balanced diet, says Kakiuchi.
“People ask me if I can maintain a healthy diet while eating only
vegetables,” Zen Buddhist Priest Fujii Sotetsu writes on the website
shabkar.org. “The answer, of course, is ‘yes.’ I have been following Buddhist
training and eating only vegetarian meals for more than 50 years yet have
never even caught a cold in all that time. Life in a Zen temple is strict and
demands much physical labor, but I can take it in stride because I have
the power of seasonal vegetables on my side.”
On the following pages, we’ll introduce you to some vegan and vegetarian
recipes and offer more insight on the health benefits of the main ingredients.
Photo by CC Yaguchi
www.ibukimagazine.com 7
[ Feature Getting your veggies]
Soy
大豆
Without soy, Japanese cuisine would be a pale
version of itself. Soy brings us soy sauce, miso paste,
tofu, natto and edamame, for instance, and provides
plenty of protein. Soy products are low in unsaturated
fats and high in omega-6 fatty acids. They are said to
help prevent cancer, promote a healthy heart and
ease menopausal symptoms in women when taken
as part of a balanced diet.
Soy products play an especially key role in Japanese vegan and vegetarian cuisine. The little edamame beans provide plant fat and a sense of satiation
that keeps us from eating too much, for example, and
the miso and natto supply a vegetarian diet with a
large dose of umami and lean protein.
Soy is the essential ingredient in tofu, which is
made of soybeans, water and nigari, a coagulant derived from seawater. Tofu has few calories, little fat
and is rich in iron. It also can be used in both sweet
and savory dishes because it has little taste.
The sticky natto, or fermented soybeans, may be
more of an acquired taste than the rest of the soy
family, but it is replete with health benefits: It is rich in
protein, said to reduce blood clots and improve circulation and it has lots of dietary fiber.
Photos by CC Yaguchi
Takumi
8 息吹 ibuki • may / june 2012
Tofu Steak
Ingredients (1 serving)
1/4 cup Kikkoman Teriyaki Takumi Sauce,
Garlic & Green Onion
1/2 package hard tofu,
cut into pieces and pat dry with paper towels
1 tbsp sesame oil
1/2 package shimeji mushrooms
Fresh parsley
Directions
1. In a skillet, heat half of the Kikkoman Teriyaki Takumi Sauce. Add shimeji
mushrooms and cook until softened. Set aside.
2. In a separate skillet, heat sesame oil. Add tofu and sauté both sides until light
brown.
3. Add the remainder of the Takumi Teriyaki Sauce. Coat all sides of the tofu with
the sauce.
4. Serve tofu on a plate and top with the shimeji mushrooms and sauce. Garnish
with fresh parsley.
The Joy of arTiSan Teriyaki Sauce
SweeTened, Thickened, verSaTile
匠
Miso Soup with Japanese Vegetables
Ingredients (2 servings)
2 tbsp miso paste
3 inch dried konbu
2 dried shiitake mushrooms (Soak in 1 cup water, then separate shiitake
and liquid. Cut the stem off the shiitake and cut into thin slices)
½ medium carrot cut into thin slices
1 taro (satoimo) potato, cut into thin slices
3 inch gobo (burdock), cut into thin slices
¼ konnyaku, cut into thin slices
½ abura-age (fried tofu), cut into bite-sized pieces
Directions
1. In a saucepan, add 2 cups water and konbu. Let sit for about 5 minutes. Bring the water to a boil and keep boiling for about 2 minutes.
Remove konbu. Add the liquid from dried shiitake.
2. Add all vegetables and bring to a boil again. Cook until vegetables
are softened.
3. Reduce heat to very low. Scoop out some soup stock from the pan
and dissolve miso paste in it. Gradually return the miso mixture to
the soup. Do not boil the miso, as this will ruin the flavor.
Check out more recipes online
ibukimagazine.com
Tofu Caesar Salad
Ingredients (2 servings)
2 romaine hearts, torn into bite-size pieces
¼ yellow pepper, sliced
1/2 cup croutons
<Dressing>
¼ pack silken tofu, drain well
1 ½ tbsp miso paste
1 tbsp soy sauce
2 tbsp olive oil
2 tbsp rice vinegar
¼ tsp pepper
1 clove garlic, minced
Directions
1. In a blender, puree the silken tofu with miso, soy sauce, olive
oil, rice vinegar, pepper and garlic.
2. In a large bowl, toss the romaine with the dressing. Top with
the croutons and yellow pepper.
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[ Feature Getting your veggies]
Sesame
胡麻
Sesame is used in all sorts of Japanese dishes, from
traditional sweets and rice crackers to sesame and
green beans, a vegetarian favorite. It adds a nutty, oily
element, enhancing the flavor of a dish. As a nut, it
adds fat to the diet. It is also rich in protein.
While sesame oil is used around the world, Japan
is known more for using whole or ground sesame
seeds, which are typically toasted. If you have a mortar and pestle to grind your sesame seeds, you’ll find
that you can intensify the sweetness.
Sesame is called “goma” in Japanese. You’ll see it
in dish names such as goma-ae (sautéed vegetables
with ground sesame dressing), goma wakame (sesame with wakame seaweed) and goma dofu (tofu
made with sesame paste). It’s also used in salad dressings and sauces.
Sesame seeds have a wealth of nutrients and are
said to help lower cholesterol. They are rich in copper,
which can reduce the pain and swelling associated
with arthritis. They also have a high percentage of calcium, magnesium, tryptophan and manganese. But
do be sure that you or those you are feeding aren’t
allergic to sesame seeds before serving them.
Mashed Tofu Salad (Shira-ae)
Ingredients (4 servings)
1 bunch spinach leaves, stem removed and cut into bite-sized pieces
¼ pack tofu, drain well and mash with a fork
2 tbsp ground white sesame
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
Directions
1. Boil plenty of water in a saucepan. Cook the spinach in the boiling water until
wilted, about 2 minutes. Drain and wash the spinach under cold running water.
Drain and squeeze out the excess water. Set aside.
2. In a small bowl, mix tofu, sesame, soy sauce and sugar. Mix well using an eggbeater.
3. Add tofu in the bowl and mix well.
Photos by CC Yaguchi
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10 息吹 ibuki • may / june 2012
Sesame Natto Pasta
Brussel Sprouts with Sesame Sauce
Ingredients (1 serving)
Ingredients (2 servings)
2 oz thin spaghetti
2 tbsp ground sesame
1 tbsp chopped green onion
<Sauce>
2 tbsp ground sesame
1 pack natto
1 clove of garlic, sliced
1 tbsp soy sauce
½ lb Brussel sprouts, stem off
<sesame sauce>
3 tbsp ground white or black sesame
5 tbsp
Mizkan Sesame
Goma-Shabu Sauce
1 tbsp Mizkan HONTERI® Mirin
1 tbsp Mizkan Rice Vinegar
Directions
Directions
1. In a bowl, mix sesame, natto, garlic, soy sauce, mirin and vinegar.
2. Boil spaghetti according to the directions on the package.
3. Mix boiled spaghetti and the sauce. Serve on a pasta plate and top
with sesame and green onion.
1. Boil Brussel sprouts in lightly salted water for a few minutes or until
desired softness is reached. Drain well.
2. In a bowl, mix ground sesame and Mizkan Sesame Goma-Shabu Sauce.
3. Mix boiled Brussel sprouts and sesame sauce.
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Shabu-Shabu Sauce
Sesame Goma Shabu
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www.ibukimagazine.com 11
[ Feature Getting your veggies]
Seaweed
海藻
Nori, wakame and konbu are the most popular
types of seaweed in Japanese cuisine. They’re chock
full of naturally occurring minerals and have myriad
health benefits. Nori, used in sushi, comes in sheets
that are sometimes pre-roasted. Wakame is thin and
stringy and comes in a dark green or brown color.
You can find it in both fresh and dried form. Konbu
comes in ropes and is typically sold dried. It’s a strong
source of fiber, umami and iodine. Kanten, made from
a different kind of red algae, is often used in Japanese
confections. It is a gelatinous substance often used in
vegan diets.
Dashi in Vegetarian Cooking
— Konbu & Shiitake
The key to being able to eat Japanese cuisine and
maintain a strict vegan or vegetarian diet may lie in
the seaweed. So much Japanese cuisine is cooked
with a dashi soup stock that is typically meat or fish
based. But konbu dashi, the kelp-based alternative,
and shiitake dashi, made from dried shiitake mushrooms, are a vegetarian’s best friend. “The time it takes
to boil water is all the time it takes to make konbu
dashi,” says Kakiuchi of Nuculinary. “It’s kelp-infused
water.” And once the vegetarian dashi is made, you
can use it to make all sorts of simmered dishes without worrying about breaking your regimen.
Photos by CC Yaguchi
Hijiki Gohan
Ingredients (6-8 servings)
2.5 cups (or 3 Japanese cups) short grain japonica rice, washed in cold water
3 tbsp dried hijiki, soaked in cold water and drained
1 medium carrot, cut into thin strips
2 tbsp soy sauce
8 inches gobo, cut into thin strips
2 tbsp mirin
2 shiitake mushrooms, finely sliced
2 tbsp sake
1/2 cake abura-age, finely sliced
1 tbsp sesame oil
Directions
1. Soak rice in cold water for more than 15 minutes. Drain well and set aside.
2. In a skillet, heat sesame oil in high heat. Add 1/4 cup water, hijiki, carrot, gobo,
shiitake, abura-age, mirin, sake and soy sauce. Mix well and cook until liquid is half
gone and vegetables are softened.
3. Remove from heat. Separate liquid and vegetables by using strainer.
4. Add water to the liquid to make it 2.5 cups of liquid.
5. In a rice cooker, place the drained rice, then add 2.5 cups of liquid. Add cooked
vegetables on top.
6. Steam rice as directed on the rice cooker or on the rice package.
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12 息吹 ibuki • may / june 2012
Easy Japanese cooking
Pickled Hakusai with Konbu
Green Tea Kanten Jelly
Ingredients (6-8 servings)
Ingredients (6-8 servings)
½ head hakurai (napa) cabbage, chopped into bite-sized pieces
½ tbsp salt
3 oz konbu
2 tsp green tea powder
2 tbsp hot water
1 kanten bar (agar agar) or 1 pack kanten powder
2 cups water
¼ cup sugar
Anko (red bean paste) for topping
Try Maeda-en Matcha
“Culinary Quality”
Directions
1. In a large bowl, mix cabbage and salt well and rub with
hands. Let sit for 10 minutes.
2. Drain well by squeezing by hand.
3. Place the cabbage and dried konbu in a plastic bag. Keep in
refrigerator for a night.
4. Serve chilled.
Directions
1. In a small bowl, mix green tea powder and hot water. Mix well
and set aside.
2. Soak and boil kanten in water following directions on package
3. Add sugar and green tea mixture.
4. Place in a square-shaped container. Refrigerate until set.
5. Cut into desired size and top with anko.
www.ibukimagazine.com 13
[ Feature Getting your veggies]
More
Vegan
Recipes!
Vegan Cupcake
by Setsuko Pastry
Ingredients (12 servings)
2 cups all purpose flour
1 cup sugar
1 tsp salt
1 1/2 tsp baking soda
4 tbs cocoa
2 tsp vanilla
2/3 cup vegetable oil
1 1/2 tbs vinegar
1 1/4 cup water
<Tofu Cream>
1 lb hard tofu
3 tbs sugar
1 tbs honey
2 tbs cocoa
Directions
1.
2.
3.
4.
5.
Preheat oven to 350F and line a muffin pan.
In a big dry mixing bowl, mix all purpose flour, sugar, salt, baking soda and cocoa.
In a separate bowl, mix vanilla, oil, vinegar and water.
Add the dry mixture (2) into the wet mixture (3) and mix well.
Pour into liners 3/4 of the way. Bake 18-20 minutes. Transfer to a cooling rack and let
them cool completely.
6. Make the tofu cream: Microwave tofu for 5 minutes. Drain water from tofu.
7. In a food processor fitted with a metal blade, process well tofu, sugar, honey and cocoa.
Use the mixture to decorate the muffins.
Photo by Jessica Loafman
14 息吹 ibuki • may /june
/ june 2012
2012
Setsuko Pastry is a healthy alternative pastry with a Japanese spin. The
pâtissier, Setsuko, crafts her cakes and cookies from scratch with low-sugar
ingredients and uses no artificial flavors or preservatives. She specializes in
custom orders and caters to vegan, low sugar, flourless and special diets.
Info: www.setsukopastry.com , setsukopastry.wordpress.com
Natto Soba Salad by Megumi Natto
Ingredients (2 servings)
Directions
1/4 lb soba noodles
5 tbsp natto
1/2 English cucumber, sliced diagonally
3 tbsp green onion, sliced diagonally
1/4 cup daikon sprouts (or alfalfa sprouts)
2 tsp white roasted sesame seeds
<Soy sauce dressing>
1 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp ginger juice
1.
2.
3.
4.
5.
6.
7.
8.
Make the soy sauce dressing: In a small bowl, whisk all the ingredients of the dressing.
Bring a large pot of water to a boil over high heat.
Break the soba in half and add to the boiling water.
Cook, stirring occasionally, for the minutes indicated on the soba
package.
Drain the soba, rinse thoroughly under running cold water and drain
again.
In a large bowl, mix the soba, natto, cucumber and green onion.
Transfer them to a serving dish and top with the daikon sprouts.
Pour on the dressing and sprinkle with sesame seeds.
Megumi Natto is fresh, not frozen, natto using organic and non-GMO soybeans from North Dakota.
Minami Sato, the owner of Japan Traditional Foods Inc. (Sonoma CA), which makes Megumi Natto,
believes in the great health benefits of natto’s special enzymes. His passion is to provide the highest
quality of natto so that people in the U.S. can enjoy its great flavor. Info: www.meguminatto.com
Kid-Friendly Raisin Rolls
by Megumi Preschool
Ingredients (16 rolls)
3 cups bread flour
1 ¼ cup warm water (100-104 F)
1 ½ tbsp sugar
¼ tsp salt
2 tbsp vegetable oil
1 tsp dry yeast
½ cup dried raisins
Directions
1.
2.
3.
4.
5.
6.
Soak raisins in warm water (not included in
the ingredients) for 5 minutes, then drain
well. Chop them roughly for children to prevent choking. Set aside.
In a bowl, mix flour and salt. Set aside.
In a separate bowl, mix warm water and sugar, then sprinkle yeast on top of the mixture.
Add 1 cup of the flour mixture and vegetable
oil. Beat with an electric hand mixer on low
speed for 30 seconds. Beat on high speed for
3 more minutes.
Using a wooden spoon, stir in as much remaining flour as you can.
Knead in enough remaining flour to make
moderately stiff dough that is smooth. It
takes about 8 minutes to knead.
7.
8.
9.
Add chopped raisins and knead 2 more minutes.
Shape dough into a ball.
Place in a greased bowl, cover and let rise in a warm place until it doubles in size (50
minutes to 1 hour).
10. Shape dough into 16 balls. Place balls in a baking pan, cover and let them rise in a warm
place until they double in size (30-40 minutes).
11. Bake in a 375F oven for 15-20 minutes.
12. Remove the rolls from the pan and cool on wire racks.
Megumi Preschool is a Japanese language preschool and kindergarten
with two facilities in Seattle and Bellevue. The school gives special attention
to the lunches it serves. School Kitchen sfaff Sakiko Furukawa, mother of
a 2-year old daughter who studies at Megumi, cooks safe, healthy and
enjoyable lunches for young children. Children at Megumi Preschool
learn about the culture of Japan through conceptual dishes that change
according to the four seasons. Info: www.megumipreschool.com
www.ibukimagazine.com 15
[ Restaurant Index ]
SEATTLE
Greater Seattle
Mashiko Japanese Restaurant
(206) 935-4339
4725 California Ave SW,
Seattle
Check out sushiwhore.
com You’ll like it.
Kushibar
(206) 448-2488
2319 2nd Ave, Seattle
Shima Sushi
(206) 632-2583
4429 Wallingford Ave N, Seattle
Shiro’s Sushi Restaurant
(206) 443-9844
2401 2nd Ave, Seattle
Setsuna Japanese Restaurant
(206) 417-3175
11204 Roosevelt Way NE, Seattle
Issian
(206) 632-7010
1618 N 45th St, Seattle
Maekawa Bar
(206) 622-0634
601 S King St # 206,Seattle
Fort St. George
(206) 382-0662
601 S King St # 202, Seattle
I Love Sushi — Lake Union
206-625-9604
1001 Fairview Ave N, Seattle
Marinepolis Sushi Land — Queen Anne
(206) 267-7621
803 5th Ave N, Seattle
Katsu Burger
(206) 762-0752
6538 4th Ave. S, Seattle
Kaname Izakaya Shochu Bar
(206) 682-1828
610 S Jackson St, Seattle
Kisaku
(206) 545-9050
2101 N. 55th St. #100, Seattle
Kozue Japanese Restaurant
(206) 547-2008
1608 N 45th St, Seattle
Momiji
(206) 457-4068
1522 12th Ave., Seattle
South End
Genki Sushi — Renton
(425) 277-1050
365 S. Grady Way # B & C, Renton
Daimonji Sushi & Grill
(425) 430-1610
5963 Corson Ave S, # 194, Seattle
Toshi’s Teriyaki Grill
(425) 687-5938
509 South 3rd St, Renton
New Zen Japanese Restaurant
(425) 254-1599
10720 SE Carr Rd,
Japanese Fami-Res
(Family Restaurant)
www.newzensushi.
com
Miyabi Restaurant
(206) 575-6815
16820 Southcenter Parkway, Tukwila
North End
Cafe Soleil
(425) 493-1847
9999 Harbour Place # 105, Mukilteo
Bluefin Sushi & Seafood Buffet
(206) 367-0115
401 NE Northgate Way # 463, Seattle
Edina Sushi
(425) 776-8068
19720 44th Ave W, Lynnwood
Marinepolis Sushi Land — Lynnwood
(425) 275-9022
18500 33rd Ave NW, Lynnwood
Matsu Sushi
(425) 771-3368
19505 44th Ave W #K, Lynnwood
Sakuma Japanese Restaurant
(425) 347-3063
10924 Mukilteo Speedway # G, Mukilteo
Taka Sushi
(425) 778-1689
18904 Hwy 99 Suite A, Lynnwood
Eastside
Blue Ginger Korean Grill & Sushi
(425) 746-1222
14045 NE 20th St, Bellevue
Ginza Japanese Restaurant
(425) 709-7072
103 102nd Ave SE, Bellevue
Genki Sushi — Factoria Mall
(425) 747-7330
B-4, 4055 Factoria Blvd SE, Bellevue
匠の味
N
ot
1
Co 0%
up O
on ff
va
Va lid w
lid it
no h a
w ny
th ot
ro he
ug r
h dis
D c
ec ou
em nt
Jbuen s or
re3 p
210 2 rom
120 o
11 tio
n
s
Samurai Noodle — U-District
(206) 547-1774
4138 University Way NE, Seattle
Maneki
(206) 622-2631
304 6th Ave S, Seattle
Samurai Noodle — Uwajimaya Moshi Moshi Sushi
(206) 624-9321
(206) 971-7424
606 5th Ave. S, Seattle
5324 Ballard Avenue, Seattle
Aoki Japanese Grill & Sushi Bar Nishino
(206) 324-3633
(206) 322-5800
621 Broadway E, Seattle
3130 E Madison St#106,Seattle
Aloha Ramen
Nijo
(206) 838-3837
(206) 340-8880
8102 Greenwood Ave N,Seattle 89 Spring St, Seattle
Bush Garden Restaurant
Red Fin Sushi Restaurant
(206)682-6830
(206) 441-4340
614 Maynard Avenue S., Seattle 612 Stewart St, Seattle
Chiso
Ricenroll — Madison Street
(206) 632-3430
(206) 262-0381
3520 Fremont Ave. N, Seattle
214 Madison St, Seattle
Fuji Sushi
Shiki Japanese Restaurant
(206) 624-1201
(206) 281-1352
520 S Main St, Seattle
4 W Roy St, Seattle
Genki Sushi — Queen Anne
Shun Japanese Cuisine
(206) 453-3881
(206) 522-2200
500 Mercer St #C2, 2B, Seattle 5101 NE 25th Ave #11, Seattle
Genki Sushi — Capitol Hill
Tsukushinbo
((206) 257-4418
(206) 467-4004
1620 Broadway, Seattle
515 S Main St, Seattle
Hana Restaurant
Village Sushi
(206) 328-1187
(206) 985-6870
219 Broadway E, Seattle
4741 12th Ave NE, Seattle
Hiroshi’s Restaurant
Wabi-Sabi Sushi
(206) 726-4966
(206) 721-0212
2501 Eastlake Ave E, Seattle
4909 Rainier Ave S, Seattle
Samurai Noodle — Capitol Hill
(206) -323-7991
414 Broadway E, Seattle
(425) 644-8899 | 3720 Factoria Blvd SE, Bellevue
Dozo Japanese Sushi Cuisine
(425) 251-0900 | 206 Main Street, Kirkland
http://dozocafe.com
16 息吹 ibuki • may / june 2012
Shima
Sushi Bar
4429 Wallingford Ave N, Seattle
Tel: (206) 632-2938
Hours: Sun-Thu 5 pm - 10 pm Shima
Fri & Sat 5pm - 12am
www.shimasushibar.com
Wallingford Ave N
Dozo Cafe Bellevue
QFC
N45th St.
N44th St.
[ Restaurant Index ]
Dozo Cafe — Factoria
Gourmet Teriyaki
(206) 232-0580
7671 SE 27th St, Mercer Island
Izakaya Sushi — At The Landing
(425) 228-2800
829 N 10th St. Suite G, Renton
Izumi Japanese Restaurant
(425) 821-1959
12539 116th Ave N.E., Kirkland
i Sushi
(425) 313-7378
1802 12th Ave NW., Issaquah
Oma Bap
(425) 467-7000
120 Bellevue Way NE, Bellevue
Kikuya Restaurant
(425) 881-8771
8105 161st Ave NE, Redmond
Sushi Maru
(425) 453-0100
205 105th Ave, Bellevue
Sushi Me
(425) 644-9800
1299 156th Ave NE #145, Bellevue
Sushi Mojo
(425) 746-6656
1915 140th Ave NE, D1-B, Bellevue
Sushi-Ten
(425) 643-6637
2217 140TH Ave NE, Bellevue
Momoya Restaurant
(425) 889-9020
12100 NE 85th St, Kirkland
The Bento Box
(425) 643-8646
15119 NE 24th St, Redmond
Sushi Joa
(206) 230-4120
2717 78th Ave SE, Mercer Island
Gourmet Teriyaki
(206) 232-0580
7671 SE 27th St, Mercer Island
Noppakao Thai Restaurant
(425) 821-0199
9745 NE 117th Ln, Kirkland
Kiku Sushi
(425) 556-9600
13112 NE 20th St # 200, Bellevue
Marinepolis Sushi Land
(425) 455-2793
138 107th Ave. NE, Bellevue
(425) 644-8899
3720 Factoria Blvd SE, Bellevue
Dozo Sushi & Dining
(425) 251-0900
206 Main St., Kirkland
Kirkland
I Love Sushi — Lake Bellevue
(425) 455-9090
23 Lake Bellevue Dr, Bellevue
I Love Sushi — Bellevue Main
Akasaka Restaurant
(253) 946-3858
31246 Pacific Hwy S, Federal Way
Main Japanese Buffet
(253) 839-9988
1426 S 324th St, Federal Way
Blue Island Sushi & Roll
(253) 838-5500
35002 Pacific Hwy S, Federal Way
Tokyo Garden
(253) 874-4615
32911 1st Ave S #G, Federal Way
Kyoto Japanese Restaurant
(253) 581-5078
8722 S Tacoma Way, Lakewood
Sushi Tama
(253) 761-1014
3919 6th Ave, Tacoma
TWOKOI Japanese Cuisine
(253) 274-8999
1552 Commerce St, Tacoma
Kabuki Japanese Restaurant
(253) 474-1650
2919 S 38th St #B, Tacoma
Ask your favorite cafe, store
or restaurant
to stock IBUKI Magazine!
(425) 454-5706
11818 NE 8th St, Bellevue
Rikki Rikki Japanese Restaurant
(425) 828-0707
442 Parkplace Center, Kirkland
Tokyo Japanese Restaurant
(425) 641-5691
3500 Factoria Blvd SE, Bellevue
Ricenroll — Bellevue Square
(425) 455-4866
2039 Bellevue Square 2nd fl, Bellevue
Ricenroll — Issaquah Highland
(425) 369-8445
1052 Park Dr. Issaquah
Ricenroll — Albertson’s on Mercer Island
(206) 232 0244
2755 77th Ave. SE, Mercer Island
Marinepolis Sushi Land — Redmond
(425) 284-2587
8910 161st Ave NE, Redmond
Hours:
Sun,Tue-Thu 5pm-12am
Fri & Sat 5pm-2am
Mon Closed
Happy Hour:
5p-6p & 9p-11p
Tacoma & Federal Way
I Love Ramen
(253) 839-1115
31254 Pacific Hwy S, Federal Way
Bistro Satsuma
(253) 858-5151
5315 Point Fosdick Dr NW #A, Gig Harbor
Hanabi Japanese Restaurant
(253) 941-0797
31260 Pacific Hwy. S, Federal Way
Koharu Restaurant
(253) 839-0052
31840 Pacific Hwy S, Federal Way
“NO SUSHI, SO WHAT!”
“WE ARE IZAKAYA!”
11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com
Come Experience Japanese street food
kushibar
www.kushibar.com
2319 2nd Ave, Seattle, WA 98121 | (206) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am
www.ibukimagazine.com 17
18 息吹 ibuki • may /june
/ june 2012
2012
[ Business Index ]
Art & Furniture
Kobo
koboseattle.com
Kobo at Higo
(206) 381-3000
604 S Jackson St, Seattle
Kobo Capitol Hill
(206) 726-0704
814 E Roy, Seattle
Shop & gallery featuring art, craft and design
from Japan and the Northwest
The Wing Luke Museum
(206) 623-5124 | 719 South King Street, Seattle
Azuma Gallery
(206) 622-5599 | 530 1st Ave S, Seattle
The Cullom Gallery
603 S Main St, Seattle | (206) 919-8278
Bakery and Cafe
Setsuko Pastry
www.setsukopastry.com
(206) 816 0348
1618 N 45th St, Seattle
Healthy alternative pastries
with a Japanese spin
Fuji Bakery Seattle Store
(206) 623-4050 | 526 South King St, Seattle
Fuji Bakery Bellevue Store
(425) 641-4050 | 1502 145th Place SE, Bellevue
UniCone Crepes
(206) 243-6236 | 2800 Southcenter Mall, Tukwila
Hiroki Desserts
(206) 547-4128 | 2224 N 56th St, Seattle
Panama Hotel Tea & Coffee House
(206) 515-4000 | 607 S Main St, Seattle
Fumie’s Gold
(425) 223-5893 | 10115 NE 1st St # CU2, Bellevue
Kitanda Brazilian Bakery & Espresso
(425) 641-4413 | 15230 NE 24th St, Redmond
Zoka Coffee & Tea — Greenlake
(206) 545-4277 | 2200 North 56th St, Seattle
Zoka Coffee & Tea — University
(206) 527-0990 | 2901 NE Blakeley St, Seattle
Zoka Coffee & Tea — Kirkland
(206) 284-1830 | 129 Central Way, Kirkland
Cortona Cafe
(206) 327-9728 | 2425 E Union St, Seattle
Seabell Bakery
(425) 644-2616 | 12816 SE 38th St, Bellevue
Seattle Coffee Works
(206) 340-8867 | 107 Pike Street, Seattle
Cafe Zingaro
(206) 352-2861 | 127 Mercer Street, Seattle
Caffe Fiore
(206) 282-1441 | 224 West Galer Street, Seattle
Oasis Tea Zone
(206) 447-8098 | 519 6th Ave S, Seattle
Chatterbox Café
(206) 324-2324 | 1100 12th Ave # 101, Seattle
Grocery & General
Store
H-Mart — Lynnwood
(425)776-0858 | 3301 184th Street Southwest, Lynnwood
H-Mart — Federal Way
(425)776-0858 | 31217 Pacific Hwy S, Federal Way
Uwajimaya
Seattle Uwajimaya
(206) 624-6248 | 600 5th Avenue South, Seattle
Bellevue Uwajimaya
(425)747-9012 | 699 120th Ave NE, Bellevue
Renton Uwajimaya
(425) 277-1635 | 501 South Grady Way, Renton
Beaverton Uwajimaya
(503)643-4512 | 10500 SW Beaverton-Hillsdale HWY, Beaverton
Daiso Alderwood Mall
(425) 673-1825 | 3000 184th St SW, # 398, Lynnwood
Daiso International District
(206) 355-4084 | 710 6th Ave S, Seattle
Daiso Southcenter Mall
(206) 243-1019| 2800 South center Mall, #1378 Tukwila
Daiso Westlake Center
(206) 447-6211 | 400 Pine St, # 124, Seattle
Daiso The Commons at Federal Way
(253) 839-1129 | 1928 S Commons, Federal Way
Daiso Great Wall Mall — Kent
(425) 251-1600 | 18230 E Valley Hwy, Kent
Mutual Fish Company
(206) 322-4368 | 2335 Rainier Ave S, Seattle
Anzen Hiroshi’s
(503) 233-5111 | 736 NE MLK Blvd, Portland
Books, Games & Anime
Anime Raku
(425) 454-0112 |10627 NE 8th St, Bellevue
Kinokuniya Bookstore
Seattle Kinokuniya
(206) 587-2477 | 525 S Weller St, Seattle
Beaverton Kinokuniya
(503) 641-6240 | 10500 SW Bvtn-Hillsdale Hwy, Beaverton
Tokyo Japanese Lifestyle — Southcenter Mall Store
(206) 241-0219 | 633 Southcenter Mall, #1220, Seattle
Tokyo Japanese Lifestyle — Northgate Mall Store
(206) 363-3213 | 401 NE Northgate Way, #740, Seattle
Tokyo Japanese Lifestyle — Tacoma Mall Store
(253) 475-5380 | 4502 S Steele St, #616, Tacoma
Tokyo Japanese Lifestyle — Capital Mall Store
(360) 943-5790 | 625 Black Lake Blvd, # 334, Olympia
Anime Asylum
(503) 284-6626 | 1009 Lloyd Center, Portland, OR
VIDEO HOP Downtown Store
(206) 587-4037 | 601 S. King St. Suite#101, Seattle
Pink Gorilla — University District
(206) 547-5790 | 4341 University Ave NE, Seattle
Specialty store
Saké Nomi — Sake
(206) 467-7253 | 76 S Washington St, Seattle
Umai Do Japanese Sweets
(206) 4325-7888 | 1825 S Jackson St Ste 100, Seattle
Fashion
Miki House USA
(425) 455-4063 | 1032 106th Ave NE #123, Bellevue
Momo
(206) 329-4736 | 600 S Jackson St, Seattle
Unique Plus — organic children’s store
(425) 296 -1024 | 219 Kirkland Ave. #101, Kirkland
Senior Care
Nikkei Concerns
(206) 323-7100 | 1601 E. Yesler Way, Seattle
Japanese Construction
Wafu Builders by Koji Uchida
www.japanesearchitect.com
(206 ) 369-5012
Japanese gates, fences, shoji,
tatami mats, bathrooms,
tea rooms and more
Health and Beauty
WellnessOne of Eastgate
(425) 289-0092 | 15100 SE 38th St., Ste. 305B, Bellevue
Acupuncture Associates — Eastgate
(425) 289-0188 | 15100 SE 38th St #305B, Bellevue
Studio 904 Hair Salon
(206) 232-3393 | 3041 78th Avenue SE, Mercer Island
Hen Sen Herbs
(206) 328-2828 | 13256 NE 20th St, Bellevue
Lynnwood Olympus Spa
(425) 697-3000 | 3815 196th St SW #160, Lynnwood
Schools
Japanese Floral Design
Ikebana by Megumi
www.ikebanabymegumi.com
(425) 744-9751
Sogetsu contemporary school of
ikebana. Classes in home studio
and around town
Yushoryu Ikenobo
(206) 723-4994 | 5548 Beason Ave. S.,Seattle
Ikenobo Lake Washington Chapter
(425) 803-3268 | IkenoboLakeWashingtonChapter.com
The Little Flower Station
(425) 770-5888 | www.thelittleflowerstation.com
Children’s Bilingual Education
Megumi Preschool — Seattle
(206) 723-8818 | 7054 32nd Ave S # 101, Seattle
Megumi Preschool — Bellevue
(425) 827-2540 | 2750 Northup Way Bellevue
Japanese Montessori School
3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org
Language
Seattle Japanese Language School
(206) 323-0250 | 1414 S Weller St, Seattle
Music
School of Taiko
(425) 785-8316 | www.Japantaiko.com
Continuing Education Program
Nikkei Horizons
(206) 726-6469 | www. nikkeiconcerns.com
Cooking
Hiroko Sugiyama Culinary Atelier
(425) 836-4635 | 22207 NE 31st St, Sammamish
NuCulinary
(206) 932-3855 | 6523 California Ave SW, Seattle
Satsuma Cooking School
(206) 244-5151 | 17105 Ambaum Blvd S, Seattle
Tea Ceremony
Urasenke Foundation Seattle Branch
(206) 328-6018 | 5125 40th Avenue N.E., Seattle
www.ibukimagazine.com 19
[ TEAS of asia ]
T
e
a
Shincha:
The First Tea of
the Season
T
By Tiffany Picard
ea makes you savor the moment
because every cup is unique. Once
you finish a cup of tea, it’s gone for
good! The way you brew your tea,
as well as the season in which the
tea leaves were harvested, can make a huge
impact on the flavor. That’s not something to
mourn, though. Tea is directly connected to
nature and the seasons, which in turn gives us
a connection to the present moment.
Shincha
Tea plants go dormant during the winter and
put out their first buds in the warmth of spring.
This first “flush” of tea leaves is rich in nutrients
produced during the cold winter weather and
often yields the richest flavors and aromas of
all tea harvests. In Japan, the first harvests of
the year are called shincha — shin meaning
“new,” and cha meaning “tea.” Shincha leaves
are picked in April and May, and the tea is celebrated as the pinnacle of tea production each
year.
enjoy the fresh aroma
Japanese green tea is delicate, and its complex
flavors fade over time. A green tea that has
been sitting in the back of a cupboard for years
20 息吹 ibuki • may /june
/ june 2012
2012
will only be a shadow of the brilliant flavors,
aroma and color of a freshly harvested shincha.
The vivid yellow-green infusion is vegetal but
also sweet, with a rich aroma and a savory nuance that lingers on the palate for hours. This
savory quality, known as umami, is highly valued in Japanese cuisine.
Den Shirakata, owner of the Japanese tea
company Den’s Tea, appreciates shincha for its
robust, grassy taste. He explained, “You taste
earth and nature in shincha.” Shirakata also said
that this year’s winter was particularly harsh,
which often results in even better tasting teas
in the spring. Shincha is an umbrella term for
new spring tea, but it usually refers to sencha,
the most popular type of Japanese green tea.
companies in mid to late May:
Maeda En — Irvine, WA
www.maeda-en.com
Den’s Tea — Torrance, CA
www.denstea.com
Sugimoto USA — Seattle, WA
www.sugimotousa.com
Teance Fine Teas — Berkeley, CA
www.teance.com
Tea’s flavors are temporal, but that’s the beauty
of the beverage. A cup of shincha is like a fresh
spring breeze.
Take time this season to savor
a good cup of tea and rememfinding shincha in THE u.s. ber that there’s no time like the
While the Japanese consume most of the present to taste what life has to
green tea they produce, we’re lucky to have offer!
some Japanese green tea available internationally. Spring teas usually arrive in North America
by boat in early summer. However, a few tea
companies air-ship small batches of shincha
to allow Western customers to enjoy the teas
while they are as fresh as possible. Severe winter weather may delay harvests this year, but
2012 shincha should be available at these tea
Tiffany Picard is a Seattle-based business
consultant who specializes in the tea industry
and online marketing. Visit her website at
www.t-consultancy.com.
S
a
k
e
I
Namazake Rings
in Spring with
Fresh Flavor
[ Sake Nomi ]
By Johnnie Stroud, owner of Saké Nomi
n Japan, nothing embodies spring
more than that brief, beautiful period when the sakura (cherry blossoms) are in full bloom. Everyone
knows the beauty is fleeting, with
the sakura soon to flutter to the ground like
Mother Nature’s confetti, and the Japanese
people’s appreciation of this cyclical phenomenon is poetic and passionate.
life” (approximately one year, for most sake) and
tones down and mellows out some of the flavors. This heating process is known as hi-ire and
is expressed in kanji with the literal meaning of
“putting in the fire.” It’s not known as “pasteurization” in Japan, in part because brewers have
been doing it since the mid-1500s, 300 or so
years before Monsieur Pasteur made his namesake discovery in France.
Because namazake has never been subjected
In the sake-brewing world, nothing
says spring like the “zing” of unpasteurized to hi-ire, it retains and expresses a brashness,
youthfulness and vigor that “normal” pasteurnamazake.
ized sake does not. It is most often associated
The term nama has many meanings and
with a brewery’s initial release in the early spring,
connotations in Japanese, some of which inthough some varieties are released in other seaclude “raw” (nama + sakana (fish) = namazasons, and some are available year round.
kana), “draft” (nama + biiru (beer) = nama biSince it is “raw” and “fresh,” great care must
iru), and “live” (nama + housou (broadcast) =
nama housou). When the term nama is used be taken to refrigerate namazake (40-50
with sake, it becomes namazake and refers to F is a good temperature range) in order to avoid
a unique variety of fresh, lively, often seasonal spoilage. This condition of hi-ochi is easy to recognize because the sake will become cloudy
sake that has not been pasteurized.
and the bottle will resemble one of those 1970s
The majority of sake, after it has been
lava lamps. Not groovy, baby.
brewed and pressed, is pasteurized twice —
Until recently, there wasn’t a great deal of
once before it is aged (generally six months),
namazake
released to the Seattle market, but
and once again just before it is shipped. This
in
the
past
couple of years there has been conis often accomplished by running the sake
siderable
improvement
in its distribution. Some
through a coil submerged in water heated to
namas
are
seasonal
(mostly
spring, summer and
around 150 F. “Heat treating” the sake in this
fall
limited
releases),
while
others are now lomanner deactivates enzymes that could spoil
cally
available
throughout
the
year.
the sake, stabilizes the sake for a longer “shelf
Often intense and curiously refreshing,
namazake can be the essence of spring — in
a bottle.
Following are notes on some of Seattle’s most
popular namazake:
Seikyo “Omachi” Namazake
Region: Hiroshima
Grade: Tokubetsu Junmai
Availability: Seasonal (Spring)
Soft and citrusy, with a luxurious, almost viscous mouthfeel. Notes of grapefruit and lemon
throughout, creating a wonderful, beguiling
contrast between the sharpness of the acidic
citrus elements and the silky texture. Traces of
minerality and astringency on the edges make
it an ideal pairing for oysters on the half-shell.
Kamikokoro Toukagen Shiboritate
Region: Okayama
Grade: Tokubetsu Junmai
Availability: Seasonal (Spring)
Pronounced golden hue, with notes of white,
sweet peaches in the nose. Rich sweetness
gives way to cinnamon-tinged spiciness riding
on a pleasant viscosity. This nama genshu (unpasteurized & undiluted sake) is brewed with
yeast cultivated from white peaches.
Johnnie Stroud is the owner of Saké Nomi,
the saké shop and tasting bar in Pioneer
Square. Saké Nomi | 76 S Washington St,
Seattle, Tel 206-467-SAKE
www.ibukimagazine.com 21
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you will receive Enrich-Lift skincare set !
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advantage of our Dr.Ci:Labo Free Sample Starter Kit ! >>
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[ TOKYO FASHION ]
Knit Hat/H&M
Denim/NAVANA
Tight Skirt/SLY
Shoulder Bag/FOREVER 21
Airi
Fur Boots/WEGO
Age 20
Occupation Part-T
imer
Height 170cm
Area Shibuya
Favorites:
Brand
SLY, moussy
Shop
ZARA, H&M
Salon
PEEK-A-BOO Omot
esando
Music
K-Pop
Tokyo
Street Snaps
Visit style-arena.jp for more street fashion snaps from Tokyo.
Photos © Japan Fashion Association. All rights reserved.
www.ibukimagazine.com 23
Study & Homestay
in Japan
Sankei
(800)332-0208
Global Education [email protected]
1-Year High School Exchange
This program welcomes students from North America to Meitoku Gijuku High School located in Kochi prefecture for one year as exchange students. Students may transfer course
credit to their current schools in the United States or Canada through this program. Students may enroll in subjects equivalent of up to about 70 units / 7 unites of credit during
one year program, including Japanese, English, Math following native school curricula. All
students will participate in extra activities such as baseball, soccer, basketball, sumo, judo,
fine art, marching etc. Exchange students will live in an on-campus dormitory.
Application closing
by May 31st !!
Call Sankei Global Education (800) 332-0208
to obtain broucher with more information
Summer School July 22- Aug 2, 2012
This program is a 12 day Japanese language study program at the Meitoku Gijuku High
School in Kochi prefecture. The school campus is located near a Kochi prefectural nature
park and surrounded with beautiful natures. Students will join three hour Japanese classes
in morning, followed by activities such as fishing, sea kayak, and Japanese hot spring experience. This program is suitable for middle school students currently studying Japanese
and who want to improve their skills during summer, as well as native Japanese living in
America.
Application closing
upon all placements
taken
Call Sankei Global Education (800) 332-0208
to obtain broucher with more information
Home-stay
This Program welcomes anyone who wants to experience the real Japanese way of life
while staying with host families. This is a great chance to learn Japanese culture, custom
and everyday conversation. You may customize your stay from weekend short-stays for
your vacation to long term stays to accommodate your study abroad program. We offer 24
hour emergency support from English speaking staff. You may take post-arrival orientation
covering “Daily life in Japan,” “Japanese culture,” and “Home-stays in Japan.” No matter
how old you are, or how good your Japanese language ability is, this home-stay program
will be a great intercultural experience for you.
24 息吹 ibuki • may / june 2012
Call Sankei Global Education (800) 332-0208
for more information
[ Travel ]
Kochi
By Steve Corless
Study at Me
itoku Gijyu
ku
in Kochi !
Meitoku Gijy
uku High Sc
hool, locate
Kochi, offered
d in
a 1-year hig
h school ex
change prog
ram as well as
a 12-day Jap
nese languag
ae study sum
mer school p
gram for mid
rodle school st
udents last ye
ar.
K
ochi City, located on the southern coast of Shikoku,
is a bit off the beaten path of most travelers to Japan,
but a visit to the area offers a welcome respite to the
crowds of the larger cities and tourist destinations.
Balmy and often wet, ocean breezes give this city a
welcome hint of the tropics.
The city’s most popular tourist destination is Kochi Castle. It is one of
the country’s best. Built in 1611, the castle today is the original structure
rather than a modern reconstruction. The castle grounds are located
in the center of the city near the popular Obimachi shopping district.
Another popular site is Godaisan Mountain and the Chikurenji Shrine.
Those with an interest in Japanese history may recognize Chikurenji as
home to stop 31 on the Shikoku Pilgrimage of 88 temples. The temple
grounds include traditional gardens and one of Japan’s most beautiful
pagodas.
Fans of manga will enjoy a visit to the Yokoyama Memorial Manga
Museum. The museum showcases the works and life of Yokoyama
Ryuichi, one of Japan’s most famous manga artists and creator of the
Fuku-chan comic series beloved by children and adults alike. The
museum is located in the Kochi City Culture Plaza in central Kochi City.
<< Harry Mae
mura, a
high school
student
from Californ
ia, studied at Meitoku
as an
exchange st
udent.
Meitoku Giju
ku is a very
different ex
rience. It’s a
pegood way o
f
meeting new
people from
around the
world and
great schoo
a
l for people
w
h
o
to learn mo
really want
re about Jap
an.
A short bus ride from central Kochi will take you to Katsurahama Beach
with its scenic ocean vistas and pleasant walking paths. Here you will
find a memorial and museum dedicated to Sakamoto Ryoma, Kochi’s
most famous son. Sakamoto Ryoma was an important figure in Japan’s
development from an isolated, feudalistic nation to a modern state and was
instrumental in the Meiji Restoration of 1868. A visionary, he understood
that for Japan to become technologically and industrially successful, its
people and society most modernize.
For a perfect end to a day of sightseeing, visit an izakaya near Harimabashi to enjoy Kochi’s katsuo no tataki, the lightly seared and seasoned
bonito (skipjack) tuna dish for which the city is famous. Katsuo, for those
with a passion for Japanese food, is known in its dried and smoked form
as katsuobushi and forms the base of dashi soup stock. Katsuo no tataki
is served with green onions, garlic and ginger and dipped in tangy ponzu
sauce.
Steve Corless spent 15 years working in sales and marketing, and as a foreign
service officer in Tokyo and Osaka. He lives in Lynnwood with his wife, daughter and
newborn son.
www.ibukimagazine.com 25
[ LIFESTYLE]
MOVIES FASHION MUSIC GAMES & MORE
art Uwajimaya’s Got a Brand New Enfu Bag • By Bruce Rutledge
Ken Taya, aka the artist enfu, calls the work he did for the new Uwajimaya
shopping bag the “busiest piece” he has ever done. He spent more than
130 hours researching all the produce and seafood, and then painting
the elaborate work on canvas. The two sides of the bag depict almost
200 items sold at Uwajimaya supermarkets. The bags burst with color. On
either side, a dimpled, beaming grocer introduces all his fresh fare. The
vegetables dominate one side, while the seafood occupies the other. The
bags provide a primer for the basics of much Asian cuisine. Enfu says the
labeling was one of the most challenging parts. “I had to know what a
Chinese long bean looked like,” he says. The original artwork -- 40x40x1.5inch canvases in a limited edition of 25 -- retail for $2,400, but at a recent
auction for the Wing Luke Museum, the winning bid for the works was
$3,600, a surprise to both enfu and Wing Luke officials. The money raised
will go to support the museum’s youth program, said an elated museum
official. A photo of enfu sporting a well-manicured mohawk graces the
cover of Wing Luke’s latest promotional magazine.
Enfu says he did a lot of homework to make sure he got every vegetable
and piece of seafood right. This is his second bag for Uwajimaya. In the
first one, released in 2009, he depicted products exploding out of an Uwajimaya truck as sun beams radiated into the distance — an ode to the
humble beginnings of the Uwajimaya empire, when Fujimatsu Moriguchi
used to sell fish cakes out of the back of his truck. This new bag is an ode
to Uwajimaya’s pan-Asian appeal — the ingredients depicted on the bag
come from far more than just Japanese cuisine. The first edition of the
bag is being sold at all Uwajimaya stores, and the poster of the artwork,
which is 19.5x19.5 inches, is being sold at Kobo @ Higo on Jackson Street
in the International District. One poster, which depicts one side of the
bag, costs $20, or get both posters for $30. Also, check out enfu.com for
more on this talented Pacific Northwest artist.
© Illustration by Enfu
Book In Search of Japan’s Hidden Christians • By Josh Powell
Christianity is almost nonexistent in Japan, with less than one percent
of the population practicing the religion. Once while staying at a youth
hostel in Japan, I met a Japanese traveler who was Christian. This was
the first Japanese Christian I had ever met. After returning from my trip, I
mentioned this to a Japanese friend. His response was dismissive — he
was puzzled as to why someone living in the same secular society as he
could possibly be inspired to practice Christianity. I was reminded of my
friend’s attitude as I read author John Dougill’s new book, In Search of Japan’s Hidden Christians. What is it about Christianity that is so antagonistic
to Japanese culture?
Christianity has had a centuries-old presence in Japan. Of the small
percentage of today’s Japanese Christians, there is an even smaller and
rapidly dwindling number who can trace the lineage of their faith all the
way back to the arrival of 16th century Portuguese missionaries. They are
known as the kakure kirishitan — the hidden Christians — having gone
underground in the 1630s to escape religious persecution. For seven generations, Catholicism was passed down orally by illiterate peasants, with26 息吹 ibuki • may / june 2012
out the aid of the Bible and devoid of influence
from the outside Christian world. In the 19th
century, when persecution of Christians ended
along with Japan’s isolationism, many hidden
Christians rejoined the Catholic Church. Others,
however, continued to function independently,
practicing their own brand of Christianity. Dougill began to wonder: what caused these kakure
kirishitan to risk death for a foreign religion. In
time, his curiosity came to encompass more
than just religion: ideas of race and identity, the
clash of Eastern and Western traditions, and 10% discount
the realization that he too, with his own em- when presenting this article to
Kinokuniya Bookstore
brace of Japanese religion and expatriate life,
$22.95 >> $20.66
was similar to the kakure kirishitan. The book’s
epigraph is from Shusaku Endo (himself a Christian). Endo’s novel Silence
may serve well as corollary reading for those interested in the subject.
home Koji Uchida of Wafu Builders • By Bruce Rutledge
If you’ve enjoyed a tranquil moment in a Pacific Northwest Japanese
teahouse, a Zen temple or a Japanese-style private home, there’s a good
chance you have Koji Uchida to thank. Uchida, proprietor of the recently
formed Wafu Builders, is a master craftsman and sukiya-style builder responsible for such local gems as the tearoom, gate and fence at Everett
Community College, the main hall (hondo) of the Jingoji Temple in Redmond and the tearoom at Ryobozen-an in Stevenson, WA.
Sukiya-style architecture began in the 16th century as a way to make tearooms in Japan and eventually expanded to residences. The elements
of the tearoom – the natural materials, the tokonoma (alcove) and the
simple aesthetics of the straight line – all play a vital role in sukiya homes.
But sukiya style can also blend cultural elements, Uchida says. Most sukiya
builders learn on the job to use natural materials in a harmonious way.
Uchida has been building in the Pacific Northwest, after leaving his home
in Mie Prefecture, since 1997. He also built a private home in Ladue, MO
— a prestigious suburb of St. Louis — for a couple who collects George
Nakashima furniture. His work on the exterior, interior and garden won
him an American Institute of Architects award in 2005. Today, what we
get from Uchida is exquisite attention to detail and aesthetics.
Mike Paull, a Kenmore homeowner who has been working with Uchida
to renovate the interior of his home in a Japanese style, marvels at the
builder’s work ethic and craftsmanship. He shows us several joints Uchida-san made; they include as many as 10 layers of plywood beneath the
surface wood, which is then finished with only mineral oil.
Uchida takes more detailed measurements of the spaces he works in
than your average builder. He then goes back to his workshop in Rochester, WA, south of Olympia, and creates walls, ceilings and shelving that fit
1
exactly into the space allotted – an amazing feat.
But Uchida is not didactic about Japanese style. “I work with the client,”
he says. He is happy to blend Japanese and Western elements, which he
has done exquisitely in the Kenmore home’s entryway, or genkan, using
latticed bamboo as well as local Douglas fir, Brazilian cherry and imported
Kyoto kitayama cedar. He uses Japanese stucco, called jurakugo, and a
few well-placed decorations adorn the alcove, which has a beautiful woven ceiling made of 18-inch imported Kagura cedar. “The grain is beautiful,” Uchida says, adding that he feels as if he is bringing Japanese culture
directly into the home.
Uchida gets his cues from nature. “Balance is very important,” he says. The
rooms he designs are accented by straight lines — the lines of tatami,
tiles or wood planks. “Lines are nature,” he says. “You must follow nature.
You don’t want to go against nature.”
Nature is very apparent in the Kenmore home. The wood is treated with
mineral oil and never sanded, only hand-planed, to keep the grain in tact.
The effect is understated elegance.
Bonnie Mitchell, executive director of the Urasenke Seattle branch, which
is dedicated to the way of tea, is a big fan of Uchida’s work. “We want 100
tearooms in the Seattle area and sanctuaries in the home for contemplation and relaxation and enjoyment of tea.”
Uchida is happy to oblige. But he also stresses that he is eager to work
with American families who want to infuse their homes with Japanese
touches. “The genkan and the ofuro (bath) are the best places to start,” he
says. “It is no longer expensive to install a deep bath.”
For more information on Uchida or to contact him, go to www.kojiuchida.com.
2
3
1. Straight, clean lines, earth tones and
unadorned wood give this Japanese
living room an understated elegance.
2. The ceiling of this Japanese-style
bathroom was made in Uchida's
Olympia workshop, transported to
Kenmore and lodged in place by
Uchida and the home's owner.
3. Mike Paull, Uchida’s current client
and a Kenmore home owner, sits in
front of his tatami-mat room.
4. Simple objects enhance the alcove
at the Kenmore home’s entryway.
5. This traditional sukiya-style room is
one of Uchida's masterpieces.
5
4
www.ibukimagazine.com 27
[ Newly Opened ]
Miyabi Restaurant — SOUTHCENTER
IZAKAYA
居酒屋
SUMMER!!
Summer is almost
here!!
Sugi
Chan
Miyabi Restaurant in Southcenter recently remodeled its interior. They removed some walls to have more
open space and adapted beautiful lighting art by Yuri Kinoshita. The community tables made of chestnut
wood are pretty additions to the new open dining space.
Miyabi Restaurant (206) 575-6815 | 16820 Southcenter Parkway, Tukwila
Bo Ramen — A Japanese Ramen Pop-up Restaurant
It feels so good,
especially after the all
rainy days.
There are so
many fun things
to do in summer
Sug
Sugi
Cha i
n
chan
But don’t
forget to visit
Issian
Sugito enjoy
Sugi
Chan
chan
Japanese
street food
and beer !!
Chef Bo Maisano, former executive chef at The Tin Table,
launched his pop-up ramen restaurant in May. Chef Maisano
has been obsessed with ramen for year since he came across
a ramen article in David Chang’s Lucky Peach magazine. He
has been in pursuit of the perfect bowl by deconstructing
each ramen restaurant he visits and has crafted his very
own method. His savory creation is now available for public
consumption. Bo Ramen pop-up dates and venues in May:
Tuesdays, May 1st & 8th (5:30pm-9pm) at Skelly and The
Bean (skellyandthebean.com). Saturdays, May 5th & 19th
(5:30pm-9pm) Geraldine’s Counter (geraldinescounter.com).
Visit the Bo Rame facebook page for more information: www.
facebook.com/BoRamenSeattlePopUpRestaurant
Basil Box — Downtown Seattle
Basil Box offers corporate lunch boxes online. It features a fusion of modern and traditional Asian cuisine.
The restaurant recently opened a retail location inside Columbia Tower that offers Thai entrees along with
the signature low-carb salad bowls and spicy soups, cooked to order. Online orders can be placed at: www.
basilboxcatering.com
Basil Box (206) 686-9997 | 701 - 5th Ave Suite 105, Seattle
Baicha Tea Room — Edmonds
Baicha carries an amazingly vast array of teas, from three kinds of Chinese white tea and seven kinds of Japanese green tea to Dimbula black tea from Sri Lanka. The shop also offers “wellness blends” such as Slim Down
Blend, Skin Care Blend and Hangover Blend. The interior is classy and relaxing. The cafe has a limited food
menu as well.
Baicha Tea Room (425) 670-2222 | 622 5th Ave S, Edmonds
Wanta Thai Cuisine — Redmond
IZAKAYA in WALLINGFORD
1618 N 45th St
Seattle, WA 98103
Tel: (206) 632-7010
issian-seattle.com
28 息吹 ibuki • may / june 2012
A brand new Thai restaurant opened in Redmond on 24th between 148th and 156th.
The restaurant serves contemporary and traditional Thai cuisine in a stylish setting. Try
the lunch special for $7.50; it includes red chicken curry, spicy eggplant and pad puk.
Wanta Thai Cuisine (425) 644-6899 | 15163 NE 24th St., Redmond
Yeh yeh’s vietnamese sandwiches — bellevue
A popular Vietnamese sandwich restaurant in Lynwood, Yeh Yeh’s recently opened its second store in Bellevue.
Besides its signature sandwiches, try the papaya salad, which is only served at the Bellevue store.
Yeh Yeh’s Vietnamese Sandwiches (425) 644-5273 | 14339 NE 20th St Suite D, Bellevue
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Yunker Energy does not contain caffeine. Yunker Energy gives you energy
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www.ibukimagazine.com 29
[ LOCAL EVENTS ]
MAY 12
Mother’s Day
Ikebana Exhibition
When: May 12 & 13 — Mothers day weekend
Where: Swansons Nursery, 9701 15th Ave NW,
Seattle: In the Seminar Room next to Cafe
Fee: Free
Spring-themed arrangements by members of Sogetsu
modern school of Ikebana will be exhibited during the
mother’s day weekend.
Info: Megumi Schacher (425) 744-9751
www.IkebanaByMegumi.com
Family Fun Day at Wing
Rock Paper Sketch Creates Balloon-Bots
MAY 19
When: May 19, 1-3pm
Where: the Wing Luke Museum, Seattle ID
MAY 20
When: May 20
Where: Seattle Japanese Garden in the Washington Park Arboretum
Annual display of local bonsai collections will be held at the Seattle Japanese Garden.
Info: www.seattlejapanesegarden.org
MAY 28
Children’s Day
When: May 28, 1-5pm
Where: Seattle Japanese Garden in the Washington Park Arboretum
A day of entertainment for families and kids, including performances and hands-on
activities. Experience the energy of taiko drumming with Kaze Daiko, and a puppet
performance by Mimibunko. Special pricing applies for this event. Info: www.
seattlejapanesegarden.org. Info: www.seattlejapanesegarden.org
Asian American
Arcade
Exhibit
Exhibit on display through June 17, 2012
Where: The Wing Luke Museum, Seattle ID
Come play! Asian American Arcade follows video
games out of the arcades and into an art exhibition,
where visitors will discover the creative power of this
addictive, interactive medium. See video games and
related artworks that explore questions of identity and
community, imagination and learning, and the power of
play in our lives.
Info: www.wingluke.org
Know of upcoming Asian food, music or other community
events? Drop us an email so we can share it with our readers!
Get IBUKI magazine mailed to your home or office
SUBSCRIPTION ORDER FORM $24 /year (6 issues)
To subscribe, fill out contact information below and send with $24
check or money order. Make check or money order payable to:
IBUKI Magazine, 12727 Northup Way Suite 3, Bellevue, WA 98005
Name:
Address:
E-mail address (optional):
30 息吹 ibuki • may / june 2012
with Shirley Karasawa
When: June 2, 3pm Where: The Wing Luke Museum, Seattle ID
Fee: $25 General Admission, $20 Members;
Includes a free bento box filled with supplies
JUN2
FEB 24
Learn how to make bentos, Japanese-style boxed
lunches. Shirley Karasawa, Japanese cooking
instructor, will show you how to make the food that
goes into a bento and how to properly fill it. Dishes
include onigiri (Japanese rice balls with toasted
seaweed and a shiso pickled plum filling), yakitori
(Japanese grilled chicken and teriyaki sauce), tamagoyaki (Japanese rolled and
layered omelette), and ingen no goma-ae (green bean salad with a sweet sesame
dressing). Info: (206) 623-5124, www.wingluke.org
JUN21
JAMFEST
When: June 21, 6:30-9:30pm
Where: Seattle’s Chinatown-ID
Fee: $8 general, $6 students/seniors, Children under 12 are FREE
Cut, color and assemble your very own balloon
robot! Participants will be introduced to the
integral approach to any design with the
guidance of multidisciplinary creatives. Learn the
importance of fine art and technical design and
join us in creating your very own balloon bot!
Info: www.wingluke.org
Bonsai Show
Bento Cooking Demo
Listen to musicians and bands at The Wing and in nearby businesses. Experience
dance in Hing Hay Park. Follow the Art Walk and see contemporary art in galleries.
Shop late and eat to replenish your energy for more. JamFest takes place the third
Thursday of every month, June through August, in Seattle’s Chinatown-ID, from 6:30
to 9:30pm. In our third year, JamFest brings music back to the neighborhood, carrying on the legacy of our neighborhood’s rich music traditions from historic jazz
clubs on Jackson to Cantonese opera performances.
Info: http://wingluke.org/jamfest
JUN 28
The Matrix Live:
Film in Concert
When: June 28th & 29th
Where: Benaroya Hall
Presented by Don Davis, conductor, and the Seattle
Symphony. “No one can be told what The Matrix is.
You have to see it for yourself.” Take the red pill and
let the Seattle Symphony transport you into The
Matrix. Watch this groundbreaking film on the big
screen while the Orchestra plays the soundtrack
live. Costumes encouraged. This event is suitable
for ages 15 years and older.
Info: http://www.seattlesymphony.org
Tanabata Festival
JUL 7
When: July 7
Where: Wing Luke Museum & Seattle Japanese Garden
Fee: Free with Admission. Purchasing admission to one organization gets
you free admission to the other organization
Celebrate Tanabata at both The Wing and the Seattle Japanese Garden in the Arboretum with a shuttle to transport you between both locations. Start your day at
The Wing with crafts and storytelling by Eth-Noh-Tec. Have lunch in the ChinatownInternational District. Hop on the shuttle and finish your day with activities and performances at the Japanese Garden.
Info: www.wingluke.org / www.seattlejapanesegarden.org
NEXT
ISSUE
Coming
November
Coming
July 1st 1st
I LOVE SUSHI
Taste the Difference
23 Lake Bellevue Dr., Bellevue WA
(425) 455-9090 | www.ilovesushi.com
Join our Summer Events!!
TaNaBaTa FESTIvaL
Celebrate
Japanese Culture
Saturday, July 7
Featuring “Star” Festival Songs,
Dances, arts & Crafts, and Wishes
Happenin
g in
two loca
tions!
Wing Luke Museum
719 S. King St., Seattle 98104
(206) 623-5124 | www.wingluke.org
Seattle Japanese Garden
in the Washington Park Arboretum
1075 Lake Washington Blvd E., Seattle 98112
www.theseattlejapanesegarden.com
BENTO COOKING DEMO
with Shirley Karasawa
Saturday, June 2 @3pm
Learn how to make bentos,
Japanese style boxed lunch!!
$25 General Admission, $20 Members
*Includes a free bento box filled with supplies
719 S. King St., Seattle 98104
in Seattle’s Chinatown-International District
(206) 623-5124 | www.wingluke.org
Tateuchi Story Theatre Performing Arts Series
Sponsored by the Atsuhiko and Ina Goodwin Tateuchi Foundation
Japanese Language
Daycare & Pre-School
Children at Megumi are full of energy, enjoying to their
heart's content doing the things that they can do only at
their age. They learn about fun, friendship, joy, ambition,
feelings of consideration, the spirit of sharing, and the
virtue of patience. We are always meticulous in our care
and protection of your children, and are endeavoring to
bring them the power to live strongly and properly.
Seattle: 7054 32nd Ave. S. #101, Seattle (TEL) 206-723-8818
Bellevue: 2750 Northup Way, Bellevue (TEL) 425-827-2540
www.MegumiPreschool.com
www.ibukimagazine.com 31
32 息吹 ibuki • may /june 2012