Japanese Culture | Hot Spots | Products | Food
Aug. 2016
No.18 FREE www.bentoboxmag.ca
DINING AT HAPA IZAKAYA
Japanese tapas with international flavour REFLECTIONS IN HIROSHIMA
Beautiful sights and a history not to be forgotten
Shaken or
stirred ?
GIVE COCKTAIL HOUR A JAPANESE FLAIR WITH THESE FUSION REFRESHMENTS
Feature
Contents
AUGUST 2016 No.18
Food
Featured
04 Shaken or stirred?
10 Uniqlo in Toronto
This summer, try out these fusion interpretations of some classic cocktails.
08 Half-Japanese cuisine With its original menu that mixes different cuisines, Hapa Izakaya holds a special place in Toronto’s Little Italy.
We sat down with Uniqlo Canada’s COO to discuss the brand’s arrival in our city.
28 Local events Celebrate Japanese culture in your own backyard.
30 MUJI product picks 12 An endangered delicacy From slippery and wriggly to crispy and savoury, grilled eel is all the rage—but perhaps not for long.
04
Simple, modern stationery for writers and artists everywhere.
Culture
Travel
14 Sake selection Peaches and demons! This month, we’re featuring two unusual sake varieties that could hardly be more different.
38 Getting creative in the lab Teara Lab is introducing Torontonians to a new take on fast casual: Japanese fusion burgers.
16 Tradition &TOKYO
22 Only in Japan
Connect with Tokyo’s shitamachi to experience the heart of the city.
Discover a new side of yourself in the karaoke box, a safe space to pamper your inner pop star.
18 Featured destination: Hiroshima
34 The power of music
This city is home to many beautiful and contemplative destinations that are off the beaten path.
Yamaha’s Apple Course is an introductory class that teaches toddlers to develop rhythm and appreciate music.
36 Memoir
24 One-of-a-kind dining And now for the vegetarians! Celebrate socially conscious dining at this meat-free café.
08
Travel to Japan by way of a local restaurant patio with one of these stunning fusion drinks
My karaoke phobia: how living in Japan helped me face my fears and fall in love with the mic.
Fresh, local ingredients and house-made dressings— this is Japanese-style tapas done right
Join the conversation on Facebook and Twitter
EDITOR’S NOTE
Nina Hoeschele
facebook.com/bentoboxmag
It’s cocktail hour somewhere
twitter.com/bentoboxmag
What are the two things that an adult summer party can’t do without? Well, cocktails and burgers, of course. And while these may seem like ordinary North American indulgences, this summer, we’re encouraging you to try them Japanese-style.
Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio
At Teara Lab, upgrading burgers is a careful science, with inspired ingredients like yuzu-teriyaki-marinated fish burgers and bamboo-charcoal black buns (p. 38). To wash that down, Toronto’s Japanese restaurants have been hard at work creatively twisting classic cocktail recipes—from the “Rising Sun” (a revamped Tequila Sunrise) to the “Okinawan Margarita” (p. 04). But once the burgers are eaten and the cocktails are downed … what next? Consider challenging your friends to some karaoke—something you may associate with public embarrassment, but which can actually be quite a lot more intimate in Japan (p. 22). And if, like me, the idea of public singing gives you hives, you may be inspired by one writer’s story of overcoming her karaoke fears … with the help of a little liquid courage (p. 36).
Writers Amanda Plyley, Amanda Taylor, Georgi Videnov, Jenny McKechnie, Junko Mita, Kathleen O’Hagan, M Crowson, Nicholas Jones, Nina Lee, Sarah Dickson Designers Chiyako Mukai, Reiko Ema Illustrator Chieko Watanabe Photographers Kazu Maruyama, Kazuki Watanabe Production assistants Alexandra Weaver, Kaori Sakamoto, Kosho Matsumoto, Lisa Tower, Makoto Tachibana, Matthew Zhang, Yuki Yonetani Advertisement & marketing Maiko Kurotaki
We hope you (responsibly) enjoy the rest of your summer!
Publisher Kazu Maruyama
Bento Box Communication Inc.
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AUGUST 2016
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F e a t u re
By Georgi Videnov
Feature
Shaken or
? d e r r i t s
What better way to relax after work than by enjoying a refreshing beverage? This summer, try out these fusion interpretations of some classic cocktails.
MeNami’s bartender whipping up unique refreshments using Japanese ingredients
These cocktails make an impression not only with their delicious avours, but also with their exquisite visual presentation.
Matcha Drunken Tea
Yuzu Mojito
MeNami’s top-selling selling cocktail pairs draft raft sake with Malibu Rum um to complement their heir frothy, premium matcha, ha, with an added cream mix for an extra-velvety texture. exture. ($9)
This summer favourite mixes rum with yuzu sake and lemon-lime mix for a burst of citrusy flavour, finished off with tonic water and garnished with mint leaves. ($11)
JAPANESE
INGREDIENTS
Bamboo This easy-drinking cocktail has a unique look with a real bamboo leaf. The main ingredient is white wine mixed with melon liqueur, lychee juice and soda. ($7.90)
Cherry Blossom Even though cherry blossom season is over, you can still enjoy its beautiful colours in this blend of red wine, peach schnapps, crème de cassis and lemonlime soda. ($7.90)
Shiso Mojito Instead of using regular mint leaves, this cocktail mixes shiso leaf with Bacardi Rum, fresh lime and 7 Up to add a little bit of sweetness. ($13) Find out where to try these cocktails on page 07 www.bentoboxmag.ca
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05
Kyoto Sour This popular beverage uses Tozai “Living Jewel� Junmai Sake, Mirin (rice wine), yuzu, Calpico (soft drink) and fennel seeds, with egg whites making the beautiful layer of froth. ($14)
Besides tequila, this margarita attracts with umeshu (plum liqueur) by Nanbu Bijin and a variety of fruity ingredients: fresh lime, yuzu, blood orange zest and rhubarb-lime bitters, mixed with shiso and agave syrup. ($14)
JAPANESE
FUSION cocktails
Okinawan Margarita
Tokyo Fog This smooth rendition of a London Fog consists of Tsukasabotan yuzu sake from Tosa, Earl Greyinfused Beefeater Gin, orange bitters and fresh lemon, with some extra Earl Grey on the rim. ($15)
Immerse yourself in authentic Japanese flavours by relaxing on a local patio with one of these stunning fusion drinks. This cocktail is as sweet as it looks—mixing vodka, Calpico (a Japanese soft drink) and housemade strawberry purée for a light blend that is easy to drink. ($12)
Hello Kitty This strong, smoky martini includes Havana Club sevenyear-old rum, Wiser’s Legacy Whisky, Drambuie and Green Chartreuse that have matured in a barrel for a month. ($15)
Rising Sun
Lost in Translation
With its beautiful colour gradation, on, it’s clear that this is a Japanese twist on the Tequila Sunrise. ge This rendition features sake, orange juice and grenadine. ($12)
RESTAURANT INFO MeNami
Hapa Izakaya
Kinka Izakaya North York
ki modern japanese + bar
www.menami.ca x{È Ê9 }iÊ-Ì°]Ê/ À Ì Ê 416-229-6191 "* Ê "1,-\Ê q->ÌÊ££\ÎäÊ> qÓ\ÎäÊ > ÊUÊ-Õ Ê££\ÎäÊ> q£ÓÊ>
www.hapatoronto.com ÈäÓÊ i}iÊ-Ì°Ê7°]Ê/ À Ì 647-748-4272 OPEN HOURS: Daily 4 pm–2 am
>«> iÃi°V £n£Ê >ÞÊ-Ì°]Ê/ À Ì ÊNÊ{£È Îän xnnn "* Ê "1,-\Ê Õ V \Ê q À Ê££\ÎäÊ> q {Ê« ÊUÊ iÀ\Ê q->ÌÊ{Ê« q££Ê« ÊUÊ V Ì> ÊL>À\Ê q->ÌÊ{Ê« q£Ê> ÊUÊ-Õ ÊV Ãi`
P05 Matcha Drunken Tea, Yuzu Mojito
P05 Shiso Mojito P07 Rising Sun, Hello Kitty
www.kinkaizakaya.com 4775 Yonge St., Unit #114, North York 647-346-6246 | OPEN HOURS: Lunch: Daily ££\ÎäÊ> qÓ\ÎäÊ« ÊUÊ iÀ\Ê q/ ÕÀÃ]Ê Sun 5 pm–11:30 pm, Fri–Sat 5 pm–12:30 am I6 à ÌÊÜiLà ÌiÊv ÀÊ ÀiÊ V>Ì Ã P05 Bamboo, Cherry Blossom
P06 Kyoto Sour, Okinawan Margarita, Tokyo Fog, P07 Lost in Translation
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B Best est o off T Toronto oronto
By Georgi By Georgi Videnov Restaurant
Half-Japanese cuisine Through its original menu that mixes different cuisines, its use of organic produce and its neo-Japanese atmosphere, Hapa holds a special place in Toronto’s Little Italy.
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Hungry for more? Let’s dig in!
Originally hailing from Vancouver, this izakaya chain opened its Toronto restaurant nearly four years ago. Hapa’s owners take pride in the fact that the restaurant uses only locally grown organic produce and is part of the Ocean Wise™ seafood conservation program—meaning it offers all wild, not farmed, seafood choices. The menu consists mainly of cold and hot tapas rooted in the Japanese tradition, but with a hint of international flavour. Hence the name of the restaurant: Hapa, which, besides its translation from Japanese meaning “leaf,” also means “half and half” or “mix” in Hawaiian. Moreover, the ate Italian influence on dishes such as the delicate cini Tuna Carpaccio and crispy Japanese Arancini on is quite fitting considering the location restaurant in the middlee of the restaurant—in of Little Italy. The housemade dressings mix Japanese fla-
Beef Tataki Thinly sliced, local AAA beef, lightly seared and served with house-made sesame chili sauce and three different kinds of onions—green, raw and fried. This light appetizer is a great way to start a meal.
vours with unique ingredients such as capers and asparagus, giving a new personality to each traditional dish. The wide variety of flavours is capable of satisfying even the pickiest of eaters as well as those who prefer gluten-free options. Besides its intriguing menu, Hapa charms with its modern yet simple design filled with raw timber and a bar-style, widely open seating area overlooking College Street. The late-night kitchen is a bonus—it’s open every day until 2 am—and the daily Hapa Hour between 4 and 6 pm is not to be missed.
Japanese Arancini Crispy, deep-fried halibut risotto balls and creamy dill aioli sauce, topped with tender BC trout carpaccio and capers.
Tuna Carpaccio This delicately sliced ahi tuna with yuzu dressing has a refreshing, citrusy flavour.
Hapa’s Chef & Manager
Ishiyaki This hot stone bowl comes with rice, minced pork, fresh vegetables, garlic, a raw egg—and a spicy kick.
Bar Manager Mackenzie Isobe (right) is one of three siblings who share management duties at Hapa. When they asked Japanese-born Chef Takumi Saito (left) to help improve the menu at Hapa, he did not anticipate that he would be staying in Toronto permanently! The team shares a passion for Japanese dishes with added international flavour.
Hapa Izakaya www.hapatoronto.com TEL: 647-748-4272 602 College St. W., Toronto OPEN: Daily 4 pm–2 am
Live DJs: Thurs–Sat
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AUGUST 2016
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By Nicholas Jones
SPECIAL INTERVIEW
Iconic fashion brand Uniqlo lands in Toronto UNIQLO CANADA Inc. Chief Operating Officer
Yasuhiro Hayashi Members of Toronto’s Japanese community have been eagerly anticipating the arrival of Uniqlo, arguably Japan’s most iconic clothing brand, ever since the news was announced in January of 2015. When Uniqlo’s two Toronto stores open this fall— one a 26,000-square-foot location at Yorkdale Mall, and the other a 28,000-square-foot store at the Eaton Centre—they will mark the brand’s first foray into the Canadian market. However, with Uniqlo’s ubiquity in Japan, and the massive popularity of its flagship store in New York City, it’s likely that a number of Torontonians have already heard the name, even if they’ve never set foot in one of the stores. At a recent Uniqlo press launch event, Bento Box had the opportunity to sit down with Chief Operating Officer for Uniqlo Canada, Mr. Yasuhiro Hayashi. Bento Box: Mr. Hayashi, with your many years of experience in bringing Uniqlo to new foreign markets, what have you learned that you think will help you lead Uniqlo’s expansion into the Canadian market? Mr. Hayashi: Working in Indonesia, Malaysia and Singapore, I learned a lot by doing. Those experiences have helped me to anticipate what must be prepared to make a good launch, and I’m really looking forward to applying what I learned to Uniqlo’s launch in Canada. BB: How do you anticipate that your Canadian customers will differ from your customers in other markets, such as Southeast Asia or Japan? Since our first two stores will both be opening in Toronto, I have focused my research on understanding the people of Toronto. What I’ve learned
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is that Toronto is a very multicultural city, representing many different ethnicities and nationalities. If you look closely, you can see that different people in Toronto each have their own unique style, and they like to show that style. I hope that Uniqlo will be a good fit in Toronto because we try to give our customers a toolbox to create their own unique style, rather than dictating a look. I hope that this concept of a fashion toolbox will be accepted by the people of Toronto, and Canadians in general. BB: What can we look forward to at the Toronto locations, and will they be offering anything different from what die-hard Uniqlo fans have seen in New York City and Japan? We listen to the customer, and we know that there are a lot of Canadian customers who already know about Uniqlo. Therefore, we don’t want our Canadian customers to be disappointed if they can’t find the products at Canadian Uniqlo that they expect from their experiences at Uniqlo in Japan or New York City. When the two Toronto Uniqlo stores open this fall, we will bring in the whole collection of global merchandise for Canadian customers. From there we will fine-tune the collection based on the feedback we get on what the Canadian customers want. BB: Along with the products that existing Uniqlo customers love, one of the appeals of Uniqlo has always been its ability to provide highquality and smart fashion at reasonable prices. With all the logistical challenges of opening these stores in Toronto, do you expect that Uniqlo Canada’s prices will be comparable to the reasonable prices we’ve seen in Japan and the United States?
We are still finalizing the prices, so I can’t confirm how closely the prices will line up, but, as I said, we don’t want to disappoint Canadian customers. We recognize that price is one of the important aspects of Uniqlo, and we want to make sure our Canadian prices are reasonable and affordable. BB: So, is there anything Uniqlo offers that might be new to Canadians that you think they should discover? Definitely HEATTECH. With our two Toronto stores opening in the fall, our HEATTECH line of thermal undergarments will arrive just in time for the long, cold Canadian winter. We have tops and bottoms, for both men and women, in a number of different grades: from normal HEATTECH to Extra Warm and Ultra Warm. We will be bringing all of these lines to our Toronto stores. HEATTECH is something that you really have to try on to believe, so I’m excited to give Canadians the opportunity to experience this product, and
Rather than dictating a set style, Uniqlo provides flexible fashion options with which Torontonians can express their individuality. all that Uniqlo has to offer. I hope they see how easily it can fit into their wardrobe. BB: Ever since the announcement of Uniqlo’s Toronto locations, Uniqlo fans in the rest of Canada—and Vancouver in particular—have been wondering when they can look forward to a Uniqlo store in their local mall. Can you give us any hints about plans to open Uniqlo stores anywhere else in Canada? Yes! Eventually we want to open Uniqlo stores in Vancouver, Montreal, Calgary and all other major Canadian cities. However, our studies have found that Uniqlo is not yet that well known in Toronto, let alone in the rest of Canada. So first we need to focus on developing Uniqlo’s brand recognition here in Toronto. BB: What result are you hoping for that would let you know that the Canadian launch has been a success? My ultimate goal is for Canadians to embrace Uniqlo as part of their daily lives and to say, “I’m glad that Uniqlo is here!” It doesn’t have to be something special. It is our goal to be accepted into the lives of Canadians. BB: If you were speaking to a Canadian customer who has never heard of Uniqlo before, how would explain it to them? What sums up Uniqlo for you? I would tell them that Uniqlo is about basic, essential, quality clothes for all. This is what makes us unique. From a teenager, to a working executive, to a senior citizen, Uniqlo is made for all. We believe that any clothes that we provide can be worn by people of any age, ethnicity or culture. We want to serve all of those customers and their personal ideas about style, rather than dictating their fashion. This is how we differentiate ourselves: we believe that customers are already unique, so we provide them with a fashion toolbox with which they can show that unique character.
Yasuhiro Hayashi Since joining Uniqlo in 2000, Mr. Hayashi has led the brand’s expansions into Indonesia, Malaysia and Singapore—expansions that have gone so well that Uniqlo will soon open its first global flagship store in Singapore. Mr. Hayashi will oversee Uniqlo’s Canadian launch in his role as Chief Operating Officer for Uniqlo Canada.
Flavour of the month
By Amanda Plyley Ingredient
にゅるにゅる、にょろにょろ。精のつくうなぎ。 夏だけじゃなく年中食べたいな。 years ago. Disappointed with low summer sales, an independent eel seller sought the advice of Hiraga Gennai, a well-known artist and intellectual during the Edo period (1603–1868), regarding how to sell more eel in the heat of summer. Hiraga came up with a play on words: combining the shared first character of unagi and ushi (う)—which coincidentally looks like a long, slithering eel—he suggested that the restaurateur display a sign promoting the importance of eating eel on the Day of the Ox. The slogan worked, and it quickly became commonplace to enjoy unagi at the height of summer. Full of vitamins, protein and calcium, unagi is revered as the go-to nutrition source to gain enough stamina to make it through the intense heat.
Unagi
鰻【うなぎ】
An endangered delicacy From slippery and wriggly to crispy and savoury, grilled eel is all the rage—but perhaps not for long. It’s the hottest day of the year and your stomach is growling. What do you reach for? Fresh fruits and veggies may come to mind, or perhaps icy-cold treats like popsicles and smoothies are all you can think about consuming in the sweltering heat. But in Japan, there’s a surprise front-runner: unagi, or grilled freshwater eel. As unconventional as it may seem, summertime eel meals follow a long line of tradition—and are moving into an uncertain future.
of the Ox). Visit Japan between late July and early August this year and you’ll find residents across the country heading to local restaurants to get their unagi fix in one of its many forms. Grilled over charcoal, steamed, basted with a sweet sauce and grilled again before being served over a bed of hot rice, unagi is an interesting choice for a blazing hot summer day, but it’s one that’s been around for centuries.
Eating unagi has become synonymous with the steamiest days of summer, or Doyo no Ushi (Day
Curiously, the trend seems to have begun with a simple but creative marketing tactic hundreds of
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As the slippery fish’s popularity grew, however, its chances of survival as a species shrunk rapidly: freshwater eel populations in Japanese waters have declined by 90% over the past three generations. Multiple sustainability organizations have warned that unagi numbers are worryingly low—not just in Japan, but also in U.S. and European waters, where fishermen can turn huge profits for catching glass (infantile) eels for export to fish farms across Asia. With demand and supply at odds, the International Union for Conservation of Nature and Natural Resources has added freshwater eel to its Red List of endangered species, while the Monterey Bay Aquarium’s Seafood Watch program recommends avoiding unagi consumption altogether. The future of unagi looks grim—but if you opt to try it, you have more than one delicious form available to you. You could try kabayaki (unagi skewers), shirayaki (unagi without the sweet sauce) or kimosui (soup made from unagi liver) in addition to the standard unadon (unagi over rice) and unakyu (sushi with unagi and cucumber). Sprinkle some sansho (powdered Japanese pepper) on top and experience this summer favourite while it lasts.
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Drink up!
By Sarah Dickson Sake
Kamikokoro
Momo sake
Made with real peaches
嘉美心 桃酒 【かみこころ ももさけ】 Imbibe the sake of the gods with Kamikokoro’s Momo. 白桃の美味しさが口に広がるフルーティーな味と香り。
Sake stats
White Peach-Infused Sake Alcohol by Volume: 8% Area: Okayama Prefecture
Kamikokoro Brewery’s Momo is a light-tasting, refreshing and delicate sake that is infused with white peaches. With a name meaning “heart of the god,” Kamikokoro Brewery was founded in 1913 in Japan’s Okayama Prefecture. This region is famous for its momo (Japanese for “peach”) production, making their Momo sake an inevitable marriage between this traditional beverage and the fruit of the surrounding land. A young brewery by Japanese standards, Kamikokoro is now helmed by a second-generation brewmaster whose commitment to brewing a sake that is of pure body and heart is reflected in the company’s name.
Light on the alcohol with only 8% ABV, this sweet and refreshing sake is made by a brewing system that brings out the full flavour of the Japanese rice while infusing it with white peach yeast extracted from the highest-quality white peaches. This process creates a sake with a juicy flavour that balances lightly on the tongue, with hints of bamboo leaf, herb and plum. Best served chilled, Momo sake holds up on its own, as the inspiration for cocktails or combined with champagne for a mimosa that will take brunch to the next level. It pairs well with any dish that requires a sweet and fruity complement, including spicy shrimp and other hot Asian dishes, or your favourite dessert.
Wakatake
Onikoroshi Junmai Genshu 若竹 純米 鬼ころし【わかたけ じゅんまい おにころし】 Channel your inner samurai with Wakatake demon-slayer sake. 「鬼をも殺す強い酒」の名の通りの辛口ながら、深くまろやかな味わい。 If you’re looking for a killer drink to serve at your next dinner party, look no further than Wakatake Onikoroshi Sake. With 17–18% ABV, this sake is truly worthy of the name Onikoroshi, the Japanese term for “demon-slayer.” Situated on the banks of the Oi River, which traces the countryside from Japan’s southern mountains to the Pacific Ocean, Ohmuraya Shuzojo Co., Ltd. has been comforting weary travellers with its brews since 1832. Its former lodging town of Shimada was once home to numerous breweries thanks to the superior water quality provided by the river, but Ohmuraya Shuzojo Co., Ltd. is the only one that remains there today. 14
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Despite its name, this sake is not all edge. While sake is usually stored in tanks, Onikoroshi is stored in bottles and only pasteurized once, allowing it to maintain its delicate aroma and flavour. It is a Junmai Genshu, meaning that it has not been diluted with water after brewing, resulting in a high alcohol content and full-bodied taste. This flavourful sake is characterized by a fruity aroma with notes of apple, banana, citrus and melon, and hints of dry grain and cream. Onikoroshi can be served chilled on a hot summer day, at room temperature or heated up, and it is an eager companion to grilled chicken or seafood like eel or salmon and scallop terrine.
Sake stats
Tokubetsu Junmai Genshu Alcohol by Volume: 17–18% Area: Shizuoka Prefecture
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Tradition &TOKYO By Amanda Taylor
Connect with Tokyo’s fascinating past “&TOKYO” represents the many ways to connect with Tokyo, from fashion &TOKYO to dining &TOKYO. The old-world concept of shitamachi exemplifies the value of tradition &TOKYO. Shitamachi, or “lower town,” technically refers to the lower part of Tokyo City. But to Tokyoites, shitamachi is a turn of phrase, a relaxed swagger—a way of life. It’s a philosophy unique to Tokyo that dates back to the Edo period, when the samurai and nobility resided in the upper part of the city, or Yamanote, while the common folk congregated in the lower area—the Shitamachi. Today, the concept of shitamachi is summed up in the narrow shopping arcades that smell like grilled fish and seaweed, where the never-ending cries of vendors echo under faded awnings. It’s gritty, rough around the edges and, to some, the true soul of Tokyo. Comfort food and retro relics are staples of the shitamachi ideology, and both can be found in abundance in Asakusa, a nostalgic district that spreads out from under the shadow of Tokyo Skytree tower. Asakusa is also home to Sensoji
Temple, recognizable by its iconic thunder gate. It’s the oldest temple in Tokyo, and many quaint mom-and-pop shops and restaurants surround Sensoji to cater to the temple’s visitors in true shitamachi style. Asakusa is also known for hosting exciting festivals throughout the year. In summer, the Sumida River fireworks festival draws teeming crowds to see colourful fireworks light up the night sky. The Tsukishima district is the place to try monjayaki, a cuisine unique to Tokyo. Monja-yaki consists of batter poured into a circle of cabbage, corn and seafood, and then mixed together with everything. The real fun in this dish is cooking it on hot plates set up at special restaurants. Kappabashi Street, which sits midway between Asakusa and Ueno, was first established as a shopping thoroughfare by merchants in 1912. Today it’s
known as the place to get amazing food samples moulded from plastic. From fresh sushi to ramen bowls, these ultra-realistic recreations will leave you craving the real thing, and they make great souvenirs. Connect with shitamachi &TOKYO to experience the heart of the city.
andtokyo.jp/en d k Official Tokyo Travel Guide
gotokyo.org What’s your &TOKYO? Visit the Tokyo Brand website to plan your next trip and connect with the many exciting experiences this city has to offer.
All photos: ©Tokyo Convention Visitors Bureau
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D I S C O V E R A L L T H AT I S
EXTRAORDINARY ABOUT TOKYO ’S ORDINARY
ME
To ky o i s conti nual l y generati ng new styl es and subcul tures a t t he i ntersecti on of tradi ti on and i nnovati on. Th e c i ty i s a lwa y s encounteri ng and connecti ng w i th new i deas th at c re a te i ts uni que charms. T he e moti ons and experi ences that awai t you i n Toky o are s u re to transcend your expectati ons. You w i l l take on th e ro le of the archi tect of your ow n experi ence as yo u c reate y o u r ideal Tokyo rendezvous.
CO NNECT W I T H TOKYO FOR A N EW BEG I NNING!
gotoky o.org
andtoky o.jp/en /
Featured destination
By Nina Lee Travel
負の遺産 負の遺 負の 負の遺産 遺産 「原爆ドーム」 「原爆 「原 爆ド ドーム ーム」 ー ム」 」日本 、 日本三景 日本 日 本三 三景 景 「安 「 「安芸の宮島」 安芸 芸の 芸の宮 の宮 宮島 宮島」 島」 。 広島 広 広島に世界遺産を見る旅へ。 島に世 に世界遺 に 世界遺 界遺産 産を を見 見る る旅へ 旅へ。
Hiroshima This city is home to many beautiful and contemplative destinations that are off the beaten path. If you only visit Japan once, you must make a stop in Hiroshima (広島). Home to numerous World Heritage Sites, Hiroshima is a relatively small, compact, easy-to-navigate city with friendly locals, delicious food and many sights to see. While established in 1589, Hiroshima did not become a major urban centre until the Meiji period in the 1870s, when it became an important port city. By the late 1800s it had become an industrial 18
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centre, and during the first Sino-Japanese War the emperor stationed his headquarters at Hiroshima Castle. Over the decades that followed, Hiroshima became a focal point for military activity, particularly as a supply and shipping depot. As a result, Hiroshima was selected as a primary target for the detonation of the first atomic bomb during the Second World War. The catastrophic results not only killed over a hundred thousand people in the Hiroshima area alone, it perma-
Tales from yesterday
Hiroshima
©Nina Lee
【広島】
nently altered the area’s landscape and forever changed how we would view war.
Glimpses of the future
The Peace Park and Peace Memorial Museum are often the first stops for visitors to Hiroshima, and with good reason. The park features more than 60 memorials, historic points of interest and buildings that survived the bombing, while the museum features numerous displays describing the components of the bomb, depictions of the damage by the blast and resulting radiation, as well as several dioramas and original possessions that survived the destruction. The museum recounts stories of survivors, such as Sadako and the 1,000 paper cranes, and messages of peace from world leaders. A portion of the museum is currently undergoing renovations; it’s expected to fully reopen in July 2018.
True to its industrial past, and with eyes to the future, Hiroshima also offers tours and museums dedicated to the industrial arts. The Mazda Museum tour encourages visitors to experience concept cars, learn about innovative technologies and even visit the assembly line to see actual vehicles being built.
Not far from the Peace Park is another monument to Hiroshima’s military past: Hiroshima-jͻ, a castle originally built in the 1590s. It served as one of the headquarters for the Imperial Japanese Army during the First and Second World Wars, in addition to housing Emperor Meiji and the Japanese government from 1894–1895. Though the castle was destroyed by the atomic bomb, it was rebuilt to its original state in 1958. Another worthwhile experience is a scenic hike from Hiroshima Station to the Peace Pagoda at the summit of Futaba-yama, erected to pray for everlasting peace and for the souls of the atomic bomb victims. Along the path, you’ll have the opportunity to visit no less than 15 temples and shrines. While several were burned to ashes by the atomic bombing, they have a history tracing back as far as 1,000 years.
Tame deer abound on Miyajima Island
For 300 years, the Saijo area near Hiroshima has been famous for its sake breweries. With seven breweries within walking distance of each other, you can spend a day exploring and sampling local brews. Hiroshima is also known for its food—particularly okonomiyaki (a layered, savoury pancake topped with noodles and a fried egg), sweat-invoking tsukemen (cold noodles eaten with a spicy dipping sauce) and locally harvested oysters. While popular at many restaurants, one of the best ways to enjoy oysters is at the many local festivals (15 and counting) during January and February. Grilled in the open air on a hibachi, there is nothing more intoxicating than the smell of steaming seafood on a cool night.
Contemplating war and peace No visit to Hiroshima is complete without a visit to Itsukushima-jinja (厳島神社) on famous Miyajima Island (宮島). A UNESCO World Heritage Site, the island is home to one of the most famous Shinto shrines in the world. Arriving by ferry, you’ll pass the famous red torii gate before docking at the port. As you near the vermillion-coloured shrine, you’ll be approached by deer from every direction. The shrine is surrounded by sacred sites, www.bentoboxmag.ca
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Hiroshima eats and treats
A city with rich history delivers rich food. Local chefs celebrate the city’s culinary range with common street delights and opulent seafood.
©Nina Lee
Food & souvenirs
Miyajima Shamoji
Okonomiyaki: This savoury pancake may b ’ favourite f it dish. di h There Th be JJapan’s are more than 30,000 restaurants in Japan serving okonomiyaki, and 2,000 in the Hiroshima area alone—the dish even has its own district in the city, “Okonomi-mura.” Hiroshima-style okonomiyaki involves layered ingredients topped with noodles and an egg.
Oysters: With seven rivers leading into the city th it and d numerous ports, t Hiroshima Hi hi Prefecture produces more oysters than any other area of Japan. Often eaten yaki-gaki— grilled on the half shell with a ponzu-based sauce—oysters are known here as “the milk of the sea.”
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si sites, museums, shops and ryokan sh (i(inns). Its status as a tourist destination has given rise to many h ©Nina Lee popular local snacks and p confectioneries such as momiji-manju (a mapleco leaf-shaped cake), anago (broiled salt-water eel), nigiriten (fish cakes grilled on a stick) and souvenirs such as rice paddles (or shamoji), deer- and maple-shaped toys, and makeup brushes made from horse hair. A the tide rises and falls, you’ll have the opporAs tunity to see the shrine and its gate enveloped tu within the inland sea. With its water lapping the w soft sands of the beach and rising to the green so summit of Mt. Misen, the island has been worsu sh shipped as a divine location since ancient times. Ta Taking the ropeway up Mt. Misen offers spectacular views of the small local islands, enormous ta trees, ports and cerulean waters of the Seto intr land sea. Hiking sacred Mt. Misen brings you to la nu numerous observatories, shrines and sacred sites, in including Kiezu-no-hi (消えずの火), the home of the th eternal flame burning for more than 1,200 years ye and used as the pilot flame for the “Flame of Peace” in the Hiroshima Peace Memorial Park. From its rich history to its beautiful sights, Hiroshima is a destination not to be missed. All photos ©Chiyako Mukai unless otherwise noted
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Cultural curiosity
By M Crowson Only in Japan
Be your own Beyoncé Discover a new side of yourself in the karaoke box, a safe space to pamper your inner pop star. 一度もったマイクは離さない！飲んで、食べて、歌って、踊れる、楽しいお部屋。
Forget everything you know about “keh-reeoh-kee,” that public embarrassment you see in Western bars, because in Japan, karaoke (カラオケ) is a magical, intimate and even classy affair. Properly pronounced “kah-rah-oh-keh,” the word is actually a contraction of the term “empty orchestra,” with kara meaning empty and oke being an abbreviation of the imported word ookesutora. If this pastime’s etymological roots don’t fancy up your image of karaoke, just wait until you discover the real thing in its native habitat.
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Karaoke was invented in Japan during the early 1970s, and in its original form it did indeed look like the Western version we see today, with one person singing in front of a bunch of random barflies—accompanied by an instrumental eighttrack, of course. But it really came into its own when it evolved away from the public bar format and into a more intimate space, what we now call the karaoke box: a private room fully equipped for all your lyrical needs, which you rent out for as short or as long as you want.
Testing out the authentic karaoke experience is easy. Step one: grab your friends and find a karaoke box, which are located in pretty much any town, and are often open 24 hours a day. Next, sign up for a membership, and let the front desk employee know how many people are in your party and how long you’d like to rent the room. Rooms are typically rented out per person in halfhour increments, so if four of you want to sing for three hours, you’ll each pay for your time individually. Prices vary depending on place and time, and off-peak hours (usually weekday mornings through late afternoons) are cheaper than peak hours (weekday evenings and any time during weekends). The average half-hourly rate can be anywhere between ¥100 and ¥400 (around $1 to $5). You’ll then head to your assigned room, which might range from one just small enough for a harmonious couple to one big enough for a rowdy party of 40. But size doesn’t matter, because every room at the karaoke box is equipped with everything you need to have a good time: microphones and a karaoke machine well-stocked with a multilingual catalogue of songs, from classics to contemporary chart-toppers, which you can input using a digital controller. The karaoke box experience is not about being a great vocalist. It’s about bonding with your friends, having fun and therapeutically singing your heart out. That’s why most boxes include à la carte and all-you-can-eat-or-drink menu options delivered right to your room. So for a few hours, live the good life: grab a glass (or ten) of liquid courage, munch on some tasty treats and get ready to reinvent yourself.
Learn your etiquette before you belt it out
PUT YOUR KARAOKE GAME ON REPEAT Here’s a handy guide to pitch-perfect politeness every time you hit the karaoke booth.
DO use instruments.
DO score your singing.
Bust out a tambourine or a pair of maracas to accompany your performance! (This is particularly popular among Japanese salarymen.)
Karaoke machines have the option of rating your performance—so competitive types can try challenging their friends for the highest score.
DON’T hog the mic.
It’s not cool to make this a one-man show even if you’re a great singer, so share the love, or get shoved out the door. Illustrations by Chieko Watanabe
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One-of-a-kind dining
By Jenny McKechnie Restaurant in Tokyo
家に帰ってきたみたい？ 古い民家をリノベーションしたユニークなカフェ。
And now for the vegetarians! Celebrate socially conscious dining at this meat-free café. As a vegetarian who has been lucky enough to travel throughout parts of Japan, I can say from experience that it’s sometimes hard to find veggiefriendly dining. And even more challenging is that sometimes the food looks so amazing, you can’t help but feel pangs of jealousy (and hunger!) as you watch your dining companions bite into scrumptious-looking curries, tantalizing ramen and other meaty, completely off-limits dishes. Having experienced this on more than one occasion, I now come to the “which restaurant shall we go to” party prepared. The answer? Know your vegetarian-friendly restaurants in every town, 24
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city and country you find yourself in. Speaking for the vegetarians (yes, all of us), I’m confident that we all keep track of local restaurants with easy, delicious and always vegetarian meals. Well, my veggie friends, if you happen to be visiting Tokyo in the near future, I’ve got your back. Get a pen and some paper and add this one to your list: Tokyo’s Nomin Café, a bit of vegetarian heaven in a happening spot. It will be your new vegetarian go-to while you explore Japan’s largest city. Located in the Shimokitazawa district of Tokyo, Nomin Café is a great stop during a busy day of
exploring this area, which is known for its quirky shopping and entertainment. The area is also known for highlighting independent designers— providing space for them away from the largerscale retailers. This is fitting for Nomin Café, as it too is a unique space that focuses on an ecofriendly, down-to-earth theme. After all, nomin is the Japanese for word for “farmer”! Keeping with the natural, earthy feel, this café serves up a number of traditional Japanese dishes with a vegetarian, and sometimes vegan-friendly, twist. An assortment of healthy meals is ripe for
Veg out at this comfy café
Know your veggies Some vegetarian facts to dine on!
Dashi is a common ingredient in many Japanese dishes, but beware! It is made from fish and is found in many soups and sauces!
“ fill Lyettuce” ou u p!
Trying to convey that you don’t eat meat? Try using the Japanese word for vegetarian— it’s bejitarian. Need a bit more help? Try using the phrase “Watashi wa bejitarian desu” to let everyone know that you are a veggie lover. Traditional Buddhist food, called Shojin ryori, is always vegetarian. So, make your way to the nearest temple if you’re struggling to find some veggie-friendly nosh!
the picking, ranging from soups and curries to veggie, rice and tofu sets. The weary traveller can perk up with a cup of coffee, or mellow out with one of the many teas. Whatever your choice, make sure to save some room for one of the desserts, including creamy tofu numbers or fresh-baked delights. A sweet treat is the perfect way to finish off this healthy meal! Just like the food, the atmosphere at Nomin Café is simple, eco-trendy and comfortable. The restaurant was built inside an old, renovated Japanese house, which gives the place a homey feel—you will feel like you’re visiting a friend’s house for a sit-down meal. A big draw on a pleasant summer day is the terrace, complete with low Japanese-style seating for a comfy meal outside.
With rega regards to cost, the prices on this menu are reasonable. A curry set, complete with rice an and veggies, may run you about $15, but leaves you feeling satisfied satisfied. Should yo you have any questions about the menu and you find your Japanese lacking, the owner reportedly speaks English and is sure to give some sage dining advice! For the more adventurous vegetarian, feel free to choose whatever you want off the menu whether you know what it is or not…. The benefit of dining at this café is that you can rest assured that your meal is 100% vegetarian friendly. So, dine away and know that you won’t have that pitin-the-stomach moment when you realize that, although the soup you were happily slurping on is full of veggies, they are swimming in a chicken broth (we’ve all been there). The only surprise for vegetarians at Nomin Café is that you will want to keep coming back!
Nomin Café
The restaurant is located just a four-minute walk from Shimokitazawa Station on the Odakyu and Keio Inokashira lines. livemedia.co.jp/wwc/nong/nong_minkafe.html (Japanese-language only) TEL: 03-6416-8176 2-27-8 Kitazawa, Setagaya-ku, Tokyo OPEN HOURS 7i`q Ê££\ÎäÊ> qxÊ« ÊUÊ/ÕiÃÊV Ãi`
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Kobe Sightseeing and Nada Sake Brewery Tour From Kyoto
1 Enjoy sightseeing around the city of Kobe and its Nada district, which is famous for sake brewing. 2 Take a ride on Kobe’s famous loop bus to see the various sights of the city. 3 Enjoy dining at an inviting lunch buffet.
TOUR BASIC INFORMATION Departure City: Kyoto Visits: Kobe Duration: 1 Day English-speaking guide, lunch, other admission fees and transportation costs are included in the tour.
PRICE
195
CAD $
*Price is valid for the month of August 2016 *Price may fluctuate due to change in exchange rate.
HOW TO PURCHASE Reservations can be made by either telephone or email. Please contact JTB International (Canada) Ltd. at Phone: 416-367-5824 | Toll-free: 1-800-268-5942 | Email: jtbtoronto@jtbi.com | Website: www.jtb.ca
I T I N E R A RY
Lunch (at ANA Crowne Plaza Kobe) Japanese/Western-style buffet. Including vegetarian dishes.
Proceed to Kyoto Station on foot.
From Kyoto Station to 50 Sannomiya Station min JR Special Rapid Service or Rapid Service (non-reserved seat).
Meriken Park
Transportation from site to site is via route bus.
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Stroll around Kitano Ijinkan district Visit Kitano Ijinkan district overlooking the city of Kobe.
min
60
min
Meriken Park is a scenic waterfront park built on man-made land which features one-of-a-kind artworks.
Depart from Sannomiya Station
The tour will walk from Sumiyoshi Station to the museum
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Japanese Sake Brewery Tour Hakutsuru Sake Brewery Museum is an old brewery in the famous sakebrewing district of Nada. Participants will be able to sample sake.
60
min
©Hakutsuru Sake Brewery Museum
From Sumiyoshi Station to 50 min Kyoto Station
min
All photos ©JNTO unless otherwise noted.
8:40 Depart from New Miyako Hotel
JR Special Rapid Service, Rapid Service or Local Service (non-reserved seat).
From Sannomiya Station to Sumiyoshi Station Hanshin Line (non-reserved seat).
*This tour uses public transportation. Seating is non-reserved. Please note that you may be unable to sit down. *While people under 20 years of age may join this tour, they will not be served sake. Non-alcoholic beverages will not be provided in place of alcoholic drinks.
17:30
Tour ends at Kyoto Station
Please proceed to your next destination on your own after the tour.
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com
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What’s happening?
August 2016 Events of Japanese cooking. This film takes us to Kyoto, where the ancient art of brewing shoyu is continued. Each film is 49 minutes in length.
Poison Berry in My Brain
Fan Expo Canada Fan Expo is back with a bang from September 1 to 4! Attracting over 129,000 people from all over the world, Fan Expo Canada is one of the largest multi-genre fan conventions in the world; it showcases comic/manga books, toys and video games, horror/sci-fi/fantasy, and anime in the Metro Toronto Convention Centre. This year’s event will feature voice actors from Fairy Tail, Fullmetal Alchemist, Pokémon, Attack on Titan and the much-anticipated Sailor Moon! Linda Ballantyne (Sailor Moon), Katie Griffin (Sailor Mars), Susan Roman (Sailor Jupiter), Toby Proctor (Tuxedo Mask), Ron Rubin (Artemis) and Jill Frappier (Luna) will be signing autographs and answering questions at the Q&A panel. Thursday, September 1–Sunday, September 4 | Single day passes $25–60, 4-day pass $125, Premium package $169 | Metro Toronto Convention Centre (255 Front St. W., Toronto) | More info: fanexpocanada.com
Exhibitions Bayefsky/Inoue: Tattoo exhibition Until Sunday, August 7 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: 416-441-2345 > This show brings together a series of watercolour paintings of tattooed Japanese individuals produced by Canadian artist Bayefsky, and a new series of photographs on Canadians by Japanese artist Inoue. While the work of each artist is worthy of separate attention, the juxtaposition of media (watercolour/photography) and socio-cultural spaces (Japan/Canada) creates a contrasting and engaging discussion that encourages us to look at cultural contexts—Canadian in Japan, Japanese in Canada, and Japanese/Canadian identities— through the beauty and art of tattooing, and Japanese-style ink work.
Yakishime Ceramic Exhibition Until Wednesday, August 10 Japan Foundation, Toronto (2 Bloor St. E., 3F, Toronto) l More info: www.jftor.org > This exhibition examines yakishime ceramic art as an element of traditional Japanese culture from its earliest origins to contemporary works. It includes pieces made for the tea ceremony, demonstrating how yakishime gained new status in the Muromachi period (1338–1573), as practitioners searched for a distinctively Japanese sense of wabi and sabi, the art of finding beauty in imperfection and profundity in the natural and authentic. 28
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Film Summer Doc Series: Ubusuna Thursday, August 4, 6:30 pm Japan Foundation, Toronto (2 Bloor St. E., 3F, Toronto) | More info: www.jftor.org > The Japan Foundation, Toronto is presenting a screening of the documentary Ubusuna, directed by Mile Nagaoka. Ubusuna, from the ancient Japanese term, alludes to a place and the gods that protect it. It was once thought that ubusuna protected those living in a place from before birth and long after death. However, most people living in large cities in Japan are thought to have forgotten this concept. The film explores the idea of whether traces of this ideology still exist in modern Japan, with a group of six other filmmakers from around the globe, embarking on a journey that spans from Yamagata to Okinawa. Japanese language with English subtitles. Pre-registration is required.
Drop-in Docs: Three Films by Shohei Shibata Saturday, August 6, 1 pm | Japan Foundation, Toronto (2 Bloor St. E., 3F, Toronto) More info: www.jftor.org > Three-part film series directed by Shonei Shibata. Grandma’s Eternal Forest features sustainable and traditional, ancient Japanese agriculture and the cycle of life. Dashi, Essence of Japan showcases the Japanese soup stock made of kombu, bonito flakes and fish which triggered a food revolution and Shoyu and the Secrets of Japanese Cuisine is a film that represents soy sauce as the cornerstone
Thursday, August 25, 7 pm | $12 | Japanese Canadian Cultural Centre (6 Garamond Ct., Toronto) More info: 416-441-2345 > Join the Japanese Canadian Cultural Centre for the viewing of Yuichi Sato’s film Poison Berry in My Brain! Ichiko spots Ryochi at a party, and she is immediately attracted to him. Unable to approach or speak with him, Ichiko’s emotions act as characters to guide her actions. The film is based off of Setona Mizushiro’s 2009 josei manga series, with a similarity to Pixar’s Inside Out.
Studio Ghibli Festival Friday, August 26–Sunday, August 28 | Advanced single $14, At the door $15, 3-day pass $40 | Hot Docs Ted Rogers Cinema (506 Bloor St. W., Toronto) | More info: eventbrite.ca (tickets), or contact torontoanimefilmfest@gmail.com > Three Studio Ghibli films will be featured for this event: Princess Mononke on Friday, August 26 at 8:30 pm; Howl’s Moving Castle on Saturday, August 27 at 9 pm; and Spirited Away on Sunday, August 28 at 3 pm. All films are directed by Hayao Miyazaki and will be featuring Japanese language with English subtitles. Dress up as your favourite character from Studio Ghibli films or any other anime. Those in costume will be entered into a raffle to win anime-related prizes.
Other Otakuthon Anime Convention Friday, August 5–Sunday, August 7 | Single day passes $35–45, 3-day pass $55 | Palais des congrès de Montréal (201 Viger Ave. W., Montreal, Quebec) | More info: otakuthon.com > This year’s annual Otakuthon Anime Convention is being held in Montreal! As Quebec’s largest festival celebrating Japanese animation, graphic novels and manga, video games, and pop culture, it is the first of its kind in Montreal. Otakuthon has made itself into a household name for being a fan-run, bilingual event.
Yu-Gi-Oh! Championship Series Saturday, August 27–Sunday, August 28 l $ TBA Metro Toronto Convention Centre (255 Front St. W., Toronto) l More info: www.yugioh-card.com > Ready, set, duel! The Yu-Gi-Oh! Championship Series is back in Toronto! Duellists compete with their original decks to bring home exclusive prizes. This year’s tournament will be held in the Metro Toronto Convention Centre. Register soon to claim your entry spot. Ready for a challenge? It’s your move!
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Simple, modern stationery for writers and artists everywhere
These gel ballpoint pens suit everyone! MUJI is one of my favourite stores. I visit every time I’m in Toronto because we don’t have one in Montreal yet! Today, I came in to check out the stationery. I love MUJI’s gel ballpoint pens—they are simple but functional, both for work and when I’m drawing at home. They are incredibly smooth on any type of paper, the ink dries very quickly and they let me draw very fine lines. They’re some of the best pens on the market. The vast selection of clear, vivid colours is another great feature.
pÊ i Ê À â]ÊV «ÞÜÀ ÌiÀ With a simple design, yet high-quality functionality, MUJI’s gel ballpoint pens are ideal for writing and drawing in many styles. They come in a variety of widths, including 0.38 mm, 0.50 mm and 0.70 mm. Pair with an eco-friendly recycled paper notebook and start getting your ideas on paper! i Ê Ê > « ÌÊ*i \Êf£°ÓxÊ,i`]Ê"À> }i]Ê* ]Ê-> ÕÀ>]Ê Àii ]Ê 9i ÜÊ Àii ]Ê- ÞÊ Õi]Ê Õi]Ê ÕiÊ >V ]Ê >V ® iÝ>} > Ê > « ÌÊ*i \ÊfÎÊ,i`]Ê"À> }i]Ê* ]Ê*ÕÀ« i]Ê } ÌÊ Õi]Ê Õi]Ê >ÛÞ]Ê >V ® ,iVÞV i`Ê*>«iÀÊ ÌiL Ê* > \Ê xÊf£°xä]Ê ÈÊf£°Óx
0 ÄUHSS` MV\UK a stylish notebook! It’s my first time at MUJI—I’m here to shop for a double-ring notebook. I’ve been searching for a hardcover notebook with an elastic band, but everything I found was a little expensive for a student like myself. Finally, I saw one of my friends using this notebook from MUJI! The design is simple, the price is good and it has an elastic band. It’s just what I wanted. I also like the thickness and smoothness of the paper. I’m very happy that I could finally find the perfect notebook for me.
pÊ i ÃÃ>Ê ii]ÊÃÌÕ`i Ì
This handy notebook with an elastic band is the perfect companion for busy students or professionals on the go. The high-quality paper has a noticeably smooth surface. It’s also thick and non-translucent, so your pen won’t sink right through to the other side of the page. } Ê+Õ> ÌÞÊ- Ì Ê*>«iÀÊ ÕL iÊ, }Ê ÌiL \Ê xÊfÇ°xä]Ê ÈÊfx°xä
For more information
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MUJI Atrium
MUJI Square One
Atrium, 20 Dundas St. W., C-03, Toronto | TEL: 416-591-2233
Square One Shopping Centre, 100 City Centre Dr., Mississauga | TEL: 905-276-2737
Store Hours: Mon–Fri 10 am–8 pm ->ÌÊ£äÊ> qÇÊ« ÊUÊ-Õ Ê££Ê> qxÊ«
Store Hours: Mon–Fri 10 am–9 pm ->ÌÊ \ÎäÊ> q Ê« ÊUÊ-Õ Ê££Ê> qÇÊ«
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Sing along together at Yamaha’s Apple Course
Q
How does the Apple Course entice young children to appreciate music?
The Apple Course is an introductory music class for two-year-old children and their parents.
A
Through the Apple Course, children will develop listening skills, a sense of rhythm, and an interest and enthusiasm for music. The course seeks to show children how music and body movements are used together. It’s also a wonderful chance for children to socialize and learn how to interact with other children their age.
The parents’ role is to share in the in-class fun by singing, taking part in the movements and listening to music with their children. It might be difficult for some parents to make time for listening to music and singing songs
with their children at home throughout the week, so the class is a good chance for them to regularly enjoy music together. And I also think that sharing the experience means a lot to the children. My advice to the parents would be to try to feel empathy for their children in class by sharing the songs and experiences together, as this could help in their children’s psychological development and in building their self-esteem. My history as a Yamaha student made teaching the Yamaha methodology very natural to me, and I couldn’t think of a better teaching philosophy for young children. My musical experiences when I was young would have been very different if I hadn’t gone through Yamaha’s methods (where group learning, listening, movement and fun are emphasized), so I wanted to share my positive musical experience with young children and show them how learning music can be enjoyable.
Ms. Maki, Apple Course teacher
Students who take the class are much more sensitive to music.
The Yamaha Music School offers music lessons and classes for all ages and levels of advancement. Visit the website for more!
Oliver and Elijah “I wanted Elijah to take a music program and the bonus is that he really enjoys it! The class comes with a book and a CD, so sometimes he requests a song to dance along with at home. When he hears the music, he dances in a way that reflects it.”
More info Yamaha Music School 5075 Yonge St., 10F, Toronto TEL: 416-224-5590 www.yamahamusicschool.ca
Yamaha’s Music Education methods are designed to fit with each student’s developmental stage in life. The Apple Course is specifically designed to channel your two-year-old’s raw creativity and teach them how to have fun with music.
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G O Let's
llearn earn
N I H O N G O
easy JJapanese apanese
Going to a baseball game! Baseball, or yaky (野球) as it’s known in Japan, is one of the most popular sports in the country. In fact, their national team is currently ranked #1 in the world! So pick up some tickets and get ready to cheer on your favourite team with these baseball phrases!
Intermediate Go Jays Go!
ͺen (応援) means to cheer or support. You can also say it to your friends before a big test. E.g.: NAMEsanwo ͻenshite imasu (NAME-さんを応援しています。 I am cheering for NAME).
フレー、 フレー、 ジェイズ!
どっちのチームが 勝つと思いますか？
Furee Furee Jays!
I am cheering for the Jays.
Beginner Replace Jays (ジェイズ) with your favourite team’s name for a catch-all cheer! Fure͓ (フレー) means hurray, and is a familiar chant for Japanese baseball fans. フレーフレーフレー!
Which team do you think will win?
Docchino chi-muga katsuto omoimasuka?
私はジェイズを 応援しています。 Watashiwa Jays-wo Ȭen shiteimasu.
Advanced Should you find yourself speaking with former Toronto Blue Jay Kawasaki, tell him which team you think will win. Use plain verb+ to omoimasu (と思います) to say “I think ...” E.g.: Jays-ga katsuto omoimasu (ジェイズが 勝つと思います。I think the Jays will win).
Compiled by Nina Lee and Kozumi Miya-Woolford. Brought to you by the Toronto Japanese Language School | www.tjls.ca | @tjlsca | principal@tjls.ca
www.bentoboxmag.ca
Illustration by Reiko Ema
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Memoir ࡔ ࡕ ࠕ
By KATHLEEN O’HAGAN little slimmer, a lot less shy and with hair that I (mostly) knew how to tame, I was looking forward to immersing myself in anything and everything Japanese. So when a fellow teacher suggested we go to karaoke, I didn’t refuse. After all, it was part of the culture, and I didn’t want to miss out. But there was no way I would be doing any actual singing…. That is, until I found out the venue was all-you-can-drink. For only ¥1,000 (around $10), I could drink as much as I wanted. All night long.
Illustration by Chieko Watanabe
My karaoke phobia How living in Japan helped me face my fears and fall in love with the mic.
It was the stuff nightmares are made of. There I was, standing in front of a room full of strangers, while my dad unabashedly sang the latest Céline Dion love song beside me. We were at a traditional Chinese wedding, where guests were meant to celebrate by singing instead of dancing. My dad, seemingly oblivious to my pain and suffering, was having the time of his life, singing at the top of his lungs, only taking a break now and then to try and convince me to join him. Cheeks on fire, I refused. Each time he’d put that dreaded mic in my face, I’d push it away, feeling more humiliated as each second passed. It didn’t help that I was painfully shy, a
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little chubby and wearing a puffy flowered dress to match my puffy crimped hair. The thing is, I loved singing. Absolutely adored it. In my spare time, my parents would find me belting out show tunes on the in-home karaoke system I’d received for Christmas. But that was at home. By myself. Without hundreds of people staring at me. It was that night, at that wedding, with that puffy dress, that my karaoke phobia was born. Twelve years later, I would find myself teaching English in the country that invented karaoke. A
Ten bucks could get me endless pints of beer or a huge variety of chu-hai cocktails, which are essentially Japanese vodka mixed with any fruit juice of your choosing. I went with the latter. There was everything from grapefruit or grape, to lemon or lime, to sour plum or mango—and I probably tried one (or more!) of each. In less than an hour, I had ended my decade-long karaoke aversion. By midnight, you couldn’t get me off the mic. By 4 am, I had developed a brand new addiction—and it wasn’t to alcohol! Of course, it helps that karaoke in Japan takes place in much more intimate spaces than here in the West. Forget singing on stage in front of a crowd. You either rent a small room with friends, or you hang out in a dark, smoky hole in the wall (that really only has enough seats for your group) and sing the night away. And that’s what I did, nearly every week, for the next four years of my life in Japan. As for weddings? I’d be one of the first guests to grab the mic.
KATHLEEN O’HAGAN Kathleen spent years living in and travelling around Japan—and blogging about her adventures while she was at it. Now back in Toronto, Kathleen continues to write about her life-changing experience abroad when she can—in between discovering new and delicious Japanese restaurants in the city, working as a copywriter and raising her baby boy.
rggeerr yaki fish bu The yuzuonteariblack bun
Staff
A refre matcshhaing combinat and red ion of bean Amanda Plyley
Five years in Asia broade ned Amanda’s horizons—and those of her tastebuds. From eating kimchi for breakfast to grabbing a midnight snack at Beijing’s night market, she’s always open to tryin g new foods. These days, you ’ll often find her slurping ramen with her nose in a book somewhere in Toro nto.
Getting
creative in the lab Teara Lab is introducing Torontonians to a new take on fast casual: Japanese fusion burgers.
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cross the street from the University of Toronto and a short walk from MaRS Discovery District, Teara Lab is perfectly situated at 181 College St. to attract hungry downtowners who are ready to experiment with new and innovative flavour combinations. But just what is a Japanese fusion burger? That’s the question I was mulling over as I opened the door at Teara Lab and stepped into the recently renovated, newly opened space. I was greeted by a pair of smiling chefs in lab coats, and I knew instantly that I was in for a uniquely tasty experience.
First up was the teppanyaki teriyaki chicken burger. Teara Lab opts to use dark meat—the leg, rather than the more common breast—which is marinated for 12–24 hours in teriyaki sauce before being cooked to perfection and served on a bun
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with the garnishes you would expect … and then some. In addition to lettuce and tomatoes, this notso-traditional burger boasts Havarti cheese, crispy onions, seaweed powder and wasabi mayo as toppings. Juicy meat, fresh veggies and a wonderfully spicy kick from the wasabi made the Lab’s chicken burger stand out as one of the best I’ve had in recent memory. Next came the yuzu teriyaki fish burger, which won presentation points for its jet-black bun as soon as it was set down in front of me. Made with basa fish baked in Chef Frank Liu’s own yuzu teriyaki sauce, this burger comes with all of the above toppings and two types of mayo (wasabi and herb). Between scrumptious bites, I couldn’t help but inquire as to the curious bun shade. It turns out an earlier incarnation of the fish burger counted squid ink among its top-
pings, so the black bun was chosen to match the ink! The recipe change from squid ink to herb mayo is just one example of Liu’s commitment to constantly experimenting with Western- and Asian-inspired flavours in his quest to put together a menu of epic fusion burgers. After washing down my burgers and their accompanying fries with Hokkaido milk tea and a matcha red bean slushy drink, I walked (read: rolled) home with a much-appreciated takeout bag (holding the pork belly sandwich featuring kimchi and avocado) and a satisfied grin. Japanese fusion burgers—who knew!
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