Contents June 2019 J 201 019 9 N No. 52 2
10 Serving up authentic udon creations
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Feature: The good, the bland and the delicious sides of Japanese Tofu
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Restaurant: Udon Kitanoya’s home-style noodles
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Ingredient: Small but mighty sansho
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Sake: Ontario’s own Sakepolitan
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Travel: Discover the ancient beauty of Yakushima
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Event: High Park cherry blossom planting
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Only in Japan: Climbing Mt. Fuji
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Interview: A day in the life of an immigration consultant with Aya K. Immigration Services
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Event: Anime North 2019
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Event: Toronto Japanese Film Festival 2019
EDITOR’S NOTE All we are saying is give tofu a chance We get it—tofu has a bad reputation. To those who aren’t well acquainted, just the word “tofu” conjures up images of bland, uninspiring cuisine. But if that’s your impression, it means you likely don’t know the versatile depths of this PUNYLKPLU[ ^OPJO OHZ H RUHJR MVY LUOHUJPUN V[OLY ÅH]V\YZ -YVT MYPLK MYP[[LYZ [V KLZZLY[ W\KKPUNZ SL[ \Z ZOV^ `V\ L]LY`[OPUN [OH[ [VM\ OHZ [V VɈLY @V\ TPNO[ just be surprised!
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Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio Editorial coordinators Nina Hoeschele, Yumi Nishio Writers Amanda Plyleyr, Ariel Litteljohn, James Heron, M Crowson, Nina Lee Sarah Dickson, Walter Muschenheim Designers Chieko Watanabe, Midori Yamamoto Advertisement & marketing Kazu Maruyama Publisher Kazu Maruyama
Bento Box Communication Inc. | 3003 Danforth Ave. PO Box 93628, Toronto M4C 5R4 Phone: 416-964-0981 | www.bentoboxmag.ca | Email: info@bentoboxmag.ca
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Hot Spot | Udon Kitanoya
UDON, THE WAY OBAA-SAN USED TO MAKE
FIRST THERE WAS TERIYAKI, THEN SUSHI AND RAMEN TOOK OVER—NOW IT’S TIME FOR UDON TO ENTER TORONTO’S FOOD SPACE.
By Nina Lee
Udon is a type of noodle common in southern 1HWHULZL J\PZPUL THKL ^P[O ^OLH[ ÅV\Y HUK served in a noodle soup or as a salad with a variety of toppings. The noodle has been enjoyed in Japan since as early as 1241 when H TVUR PU[YVK\JLK ÅV\Y TPSSPUN [V [OL JV\U[Y` Today, it remains one of Japan’s most popular dishes, whether it’s being served hot in the winter—often in one of the many regional varieties of soup—or chilled in the summer. Hailing from the southern-central Kansai region of Japan, Udon Kitanoya specializes in the wide, round and chewy sanuki-style noodle. Just recently opened in May 2019, Udon Kitanoya has already gained a following by serving authentic udon creations using highquality ingredients from family recipes passed down through generations. The restaurant VќLYZ [YHKP[PVUHS \KVU PU H OVTLTHKL dashi Z[VJR ^P[O ÅH]V\YZ SPRL ZPTTLYLK ILLM niku udon and ebi tempura udon with crispy fried shrimp topped with scallions and seaweed. It also doesn’t shy away from more modern creations, like pairing sea urchin and squid with udon in a creamy mentaiko spicy cod YVL ZH\JL ;Y` [VWWPUN Vќ `V\Y TLHS ^P[O H refreshing lemonade, which is made in-house.
▲UNI IKURA CREAM UDON A harmonious mix of salty, chewy, creamy, sweet and spicy flavours is the basis for this dish. 10
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Hungry for more? Let’s dig in!
Executive Chef Shikatani Masatoshi hails from Osaka, a city known for its home-style, KLSPJPV\Z Ă„SSPUN and inexpensive dishes, and uses his NYHUKTV[OLYÂťZ YLJPWLZ [V THRL [OL YLZ[H\YHU[ÂťZ tasty soup. “We want to show Torontonians the PU[YPJHJ` VM H NYLH[ H\[OLU[PJ bowl of udon,â€? says co-owner Benson 3H\ ¸0[ÂťZ H Z[HWSL PU THU` 1HWHULZL eateries, but not many know the secret to LSL]H[PUN [OL KPZO š ;OH[ PU[YPJHJ` JVTLZ MYVT the dashi-based broth. Made daily from four [`WLZ VM \THTP OLH]` KYPLK Ă„ZO¡[\UH THJRerel, sardines and bonito, all imported from 1HWHU¡[OL IYV[O PZ ZH]V\Y` JSLHU [HZ[PUN HUK JVTWSL_ ^P[OV\[ ILPUN JVTWSPJH[LK HUK PZ [OL WLYMLJ[ IHJRKYVW [V [OL [VWWPUNZ HUK JOL^` noodles.
â—€ EBI TEMPURA UDON *YPZW` ZOYPTW IH[[LYLK HUK MYPLK ZP[ H[VW H MPSSPUN *YPZ ZV\W THKL ^P[O SPNO[ IYV[O HUK JOL^` UVVKSLZ ZV\ â–źN NIKU UDON :SV^S` ZPTTLYLK ILLM [VWZ [OPZ ZPNUH[\YL KPZO :SV made with the house broth and served with an ma onsen Z[`SL ZVM[ IVPSLK LNN on
;OL YLZ[H\YHU[Z HLZ[OL[PJ TH[JOLZ [OL KPZOLZ¡[OL KtJVY PZ ZPTWSL! VWLU JVUJLW[ IYPNO[ HUK HPY` ^P[O ]PU[HNL WVZ[LYZ HK]LY[PZPUN 1HWHULZL ILLY HUK HY[^VYR WHPU[LK VU [OL ^HSSZ 3VJH[LK PU ;VYVU[VZ (UUL_ ULPNOIV\YOVVK <KVU 2P[HUV`H PZ HSYLHK` WVW\SHY ^P[O Z[\KLU[Z SVVRPUN MVY H [HZ[` MPSSPUN TLHS [OH[ ^VU[ SLH]L [OLT JV\U[PUN WLUUPLZ
1 2 1. EBI TEMPURA DON Perfectly fried shrimp tempura served on a bed of rice with a drizzle of dashibased sweet soy sauce. 2. STIR FRY BEEF UDON ;OPZ WVW\SHY KPZO PZ ZLY]LK ^P[O JOPSSLK HUK JOL^` UVVKSLZ [LTW\YH IP[Z NYLLU onions, shredded nori ZLH^LLK HUK Z[PY MYPLK ILLM ZP[[PUN PU H ZTHSS HTV\U[ VM Z^LL[ soy-based dashi to balance the flavours.
Udon Kitanoya 513 Bloor St. W., Toronto | 647-343-1188 | udonkitanoya.com | @UdonKitanoya OPEN: Daily 12 pmâ&#x20AC;&#x201C;3 pm, 4 pmâ&#x20AC;&#x201C;10 pm
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By Amanda Plyley
Ingredient | Sansho
HOT STUFF 山 椒 【さんしょう】
葉はハーブ、実はスパイス。 山椒はピリリと夏の味。
Spice up your next meal and add pep to your step with a versatile ingredient that livens up just about any dish.
y June, spring is in full swing. You can see it in the flowers stretching toward the sun. You can feel it in the gentle breeze that brushes your face. You can hear it in the sounds of gleeful children running and playing in the streets. And you can taste it … in the form of a tongue-tingling pepper?
B
That’s right—in Japan, the fresh leaves of the sansho (zanthoxylum piperitum, also known as the Japanese pepper) tree are said to represent the spring season and can be found garnishing fish and soup dishes across the country as the weather warms up. But as some diners happily place a leaf in their open palms and clap their hands together—the traditional way of releasing the plant’s lemony aroma— others wrinkle their noses at sansho’s surge of intensity. Short and thorny, the sansho shrub stems from the citrus family and grows
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across Japan, from Hokkaido in the north to Kyushu in the south, as well as in parts of Korea and China. It’s a deciduous plant, meaning there are male and female versions. The male plant produces small, edible flowers while the female plant produces peasized berries or peppercorns called kona-zansho. Dried and ground, these berries are a key topping for summer favourite unagi-no-kabayaki, or broiled eel, and they’re one of a handful of ingredients in shichimi, a blended spice used widely in soups, noodle dishes, rice cakes and rice crackers. Sansho berries are normally sold already ground and packaged (you’ll even find single-serving packets of sansho powder sold with ready-made broiled eel in supermarkets), but you can also buy the berries themselves, known as ao-zansho, in their immature state. Blanched and salted, they can be steeped in soy sauce
to add an extra punch of flavour before the sauce is used to cook chirimen-jako, a specialty dish made with tiny fish from the sardine family. So, now that you know where to find sansho, the forms it takes and how it’s used, let’s get back to the defining feature I hinted at earlier: its taste. Words to describe sansho on the tongue typically include hot, floral, spicy, prickly and numbing. One science writer compared sansho’s sensation to “a mild electrical current.” And there is even a Japanese proverb that references the peppery plant in its warning not to underestimate the power of small people or things: “Although sansho is small, it is spicy.” All of this is to say: tread lightly, spice girls and guys. Shake some sansho onto your broiled eel or barbecued steak this spring, but remember that a little goes a long way!
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Drink up! | Sakepolitan
By Ariel Litteljohn
SAKEPOLITAN 酒ポリタン 【さけぽりたん】 オンタリオ産のクランベリーが酒に合う。 ほんのり柚子で和風の味わい。 風の味わい。
It’s about to heat eat up in Toronto. To cool ool off while you celebrate our longawaited summer, mer, put a bottle of Sakepolitan politan on ice (or keep one handy andy in your fridge) and enjoy! joy!
S
akepolitan is a pre-mixed sake-based cocktail cktail with truly local origins. In n this beverage beverage, Ontario cranberry juice meets Junmai sake brewed by Toronto’s Ontario Spring Water Sake Company using Muskoka spring water. Sakepolitan is inspired by the well-known Cosmopolitan cocktail, but with sake as the star rather than vodka. W ith fresh cranberry and yuzu flavours, Sakepolitan has a sweet and yet tart taste.
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At 7.0% alc/vol, Sakepolitan has a lingering and refreshing finish and is also not as alcohol-heavy as your traditional Cosmopolitan cocktail, making it a wiser choice for indulging on those blistering hot summer days. Enjoy it on its own or paired with a light lunch, happy hour snack or as a pre-dinner beverage. Food pairings that might go especially well with a Sakepolitan include flavoured popcorn, sushi (of course), fresh raw oysters, grilled meats, karaage (Japanese fried chicken), Japanese curry or a bowl of rich and flavourful ramen.
The best place to store unpasteurized sake (or cocktails made with it) is your fridge as it will change flavours and spoil if left unrefrigerated for too long. The Izumi (meaning “spring water” in Japanese) sake that is used to make the Sakepolitan carries hints of melon and vanilla which help to bring out undertones of the cocktail’s Muskoka cranberry juice. The sake also has a brighter, fruitier taste than vodka, with notes of lime and yuzu juice, making it an ideal and unique choice of alcohol for this cocktail beverage.
The sake brewed at the Ontario Spring Water Sake Company, located in Toronto’s Distillery District, is unique in that it is freshly pressed, unpasteurized and unfiltered, a style of sake not currently available anywhere else in the province. Unpasteurized sake is pasteurized once or never, and usually has a brighter, fruitier and fresher taste than its pasteurized counterparts.
Sakepolitan is now available for purchase at select LCBOs as well as at the Ontario Spring Water Sake Company brewery, located at 51 Gristmill Lane in the Distillery District. If you’d like to taste before you purchase, do visit the brewery. As well as the Sakepolitan, you can taste a variety of the brewery’s unique sakes, all of which are available for purchase. ontariosake.com
Asahi Super Dry 500ml cans are now available in The Beer Store (TBS) For locations visit http://www.thebeerstore.ca/beers/asahi-super-dry
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By M Crowson
Travel | Yakushima
YAKUSHIMA 【屋久島】
Located off the southern coast of Kyushu, the island of Yakushima can be reached via high-speed boat or ferry from Kagoshima, or by air from Kagoshima, Osaka or Fukuoka.
DISCOVER THE ANCIENT BEAUTY OF YAKUSHIMA
幻想的で力強い世界自然遺産、 屋久島。
Fall in love with the lush island that inspired the setting for Princess Mononoke, just two hours from Kagoshima Port by high-speed boat.
Travel | Yakushima
S
tudio Ghibli fans know that any Hayao Miyazaki film landscape is a feast for the senses, and Princess Mononoke is no exception. The thick-misted depths of the film’s ancient forest are haunting, wondrous, at times terrifying—and based on a real location: Yakushima, a stunning, sub-tropical island about 60 kilometres south of the southern tip of Kyushu. Dubbed a UNESCO World Heritage Site in 1993, the island is almost perfectly round, the full circumference is drivable in about three hours and the population clocks in at just over 13,000. But jaw-dropping beauty abounds in this small space, which contains such a rich and unique variety of flora and fauna that it’s sometimes called the Galapagos of Asia.
Mountains. The island is covered in majestic cedar trees, including the 7,200-year-old Jomon Sugi and the 3,000-year-old Yayoi Sugi, both of which managed to escape centuries of logging between 1600 and 1960. The island is also dotted with hemlocks, firs, banyans and the slender “candlestick” mangrove trees common to the cooler tropical climate, along with ethereal waterfalls, crystal-clear streams and healing onsen (hot springs). It’s no surprise that the island’s creaturely delights also abound, including the sika deer and red-bottomed macaque, both of which are smaller but scrappier than their main island counterparts. Right now, you can also find sea turtles in Yakushima’s beaches and surrounding waters, as they journey to lay their eggs between May and July.
The mountainous island is home to the highest peak in Kyushu, Mt. Miyanoura (1,935 metres), one of Japan’s famous One Hundred
Though locals in ancient times worshiped the island’s natural wonders, those wonders were once threatened by war and human
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greed. The first tree was felled at the end of the sixteenth century, when the Shimazu clan of Kyushu was defeated by a huge army sent by warlord Hideyoshi Toyotomi. After that, the Shimazu clan was ordered to send giant trees to Kyoto to honour the victor. Not long after, Tomari Jochiku, a wandering priest and former island resident, returned to his hometown and convinced the locals that the gods had granted permission to cut down more trees for local profit. Thus began centuries of logging, which continued until conservation efforts really took hold in the 1960s. Those efforts are now boosted by Yakushima’s UNESCO protections, but traces of the old logging village, and the history of natural exploitation, can still be found on the same trail that leads to the ancient Jomon Sugi.
Continues on page 20
An ancient fairy-tale island
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Travel | Yakushima
Contemporary travellers can still enjoy a luxurious vacation experience—like the swanky, hilltop Sankara Hotel and Spa—or something a bit more rustic that stays closer to nature. Regardless of where you lay your head, the main attraction is the abundance of natural beauty, like the many forest and mountain hiking trails, or the Hirauchi Kaichu Onsen, which is carved right into the ebband-flow of the island’s southern shoreline. You can also swim with the turtles, or get a guided night tour during laying season, and have a guide take you to Nagata Beach to see the turtles journey onto the sand and deposit their precious cargo. Just remember to be respectful and leave your cameras aside, since turtles are sensitive to light. It’s a good reminder to slow down and enjoy experiences unadulterated by social media. And it may be this in-the-moment experience of nature that leads travellers to create something beautiful in the future. After all, Miyazaki brought a team of Princess Mononoke artists to experience the island for themselves, and the end result is an apt cinematic tribute to this ancient fairytale island.
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New Location (as of Dec.27, 2017) 5775 Yonge Street, Suite 600, Toronto
1-Day World Heritage
Shirakawago & Takayama Tour _Q\P T]VKP J]ٺM\ ZW]VL \ZQX NZWU 6IOWaI 1 Includes an admission ticket to tour the interior of a traditional thatched-roof house at World Heritage Shirakawago village! A stop is also made at a picturesque vantage point with a great view of the thatchedroof village! (Excludes Aug. 10-15) 2 Just 1 participant required for the tour to operate! Enjoy a fun and worry-free tour accompanied by an Englishspeaking assistant. A sightseeing map in English or Chinese will also be provided. 3 At Takayama you'll have about 90 minutes of free time to stroll around. Use this time to check out historical Takayama Jinya, a former government outpost; try local sake; and snack on regional specialties. 4 For lunch, sit down to an all-you-can-eat multicultural buffet featuring 40 types of Japanese, Western, and Chinese food! (About 60 min) 5 Every bus seat is equipped with a power outlet, as well as free Wi-Fi service.
TOUR BASIC INFORMATION Date: From Jan. 5, 2019–Sept. 30, 2019 Departure city: Nagoya | Visits: Takayama, Shirakawago | Duration: Approx. 11 hours Include: Round-trip bus fare, road tolls, English-speaking assistant service fee, lunch charge, admission to 1 thatched-roof house, sightseeing map, asociated taxes *Price is valid for month of MAY 2019. *Price may fluctuate monthly due to change in exchange rate.
PRICE
CAD $
100
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 08:10
Meet at Meitetsu Bus Center 4th Floor.
13:00
Meitetsu Bus Center 4th floor (the meeting location) is inside the Meitetsu department store men’s building in front of Nagoya Station. It takes about 10 to 15 minutes on foot from JR Nagoya Station or Meitetsu Nagoya Station.
60
min
Enjoy your choice of dishes for lunch. Vegetarian meals, allergy-friendly meals, and other menus for those with dietary restrictions are not available at the lunch buffet. Menus for some dishes are displayed in English. Please make judgements on your own about which dishes to eat. No refunds will be issued even if the lunch is not eaten. Please understand in advance.
08:20
Depart from Meitetsu Bus Center Sightseeing in Takayama
Lunch Buffet at Takayama Green Hotel
15:30
90
min
This area has plenty to offer, from Takayama Jinya to the morning market and other sightseeing spots, plus shops selling local specialties such as Hida beef. Walk around wherever you like, and feel free to stop by the sake brewery, souvenir shops selling sarubobo good luck amulets, and be sure to enjoy the nostalgic atmosphere and scenery.
14:00
Go to Shirakawago Observation Area
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Free time at Shirakawago thatched-roof village
min
Take your time and walk at your own pace around Shirakawago, registered since 1995 as a World Heritage Site. By seeing the vast thatched-roof exteriors and taking a tour of the interior of a house as well, participants can glimpse the way of life and culture of residents here. Participants may enter their choice of 1 out of 3 thatched-roof houses at Shirakawago using the thatched-roof house admission ticket. Choose from “Wada House,” “Kanda House” or “Nagase House.” Any of these folk houses may be closed depending on the day. Thank you for your understanding.
15
min
Get a great view of Shirakawago from this vantage point. Enjoy admiring the thatched-roof town and natural surroundings from a distance.
19:55
Tour ends at Meitetsu Bus Center 4th Floor
1. Conducting Company: Meitetsu Kanko Bus Co., Ltd. Address: 3-6-34 Jingu, Atsuta-ku, Nagoya-shi, Aichi Prefecture. Japan Tourism Agency Registered Travel Agent (No. 1857) Terms & Conditions: http:// www.dorapack.com/yakkan/yakkan01.html 2. Please make your own way directly to the meeting location. During the tour, please strictly follow the instructions of the Japanese-speaking guide and Englishspeaking assistant, as well as all itinerary times. Customers on this plan may not leave the tour midway. 3. This is a shared tour with Japanese tourists. The bus guide on this tour speaks only Japanese, but an English-speaking assistant will also accompany the tour. The English-speaking assistant will give explanations on meeting times, locations, etc., but please understand that they do not provide sightseeing information. Please see the sightseeing information handed out at tour reception. 4. Seats are assigned on the bus. Specific seats cannot be requested. Bookings for groups with an uneven number of participants may be seated next to other customers. The bus is not equipped with a bathroom. Also, children under 2 years of age may not join this tour. 5. The tour may be cancelled due to weather conditions such as a typhoon. If the tour is cancelled, customers will be notified by the conducting company or their travel agent. 6. Itinerary times are approximate. Walking time may be shortened or omitted or the tour end time may change depending on weather and road conditions. Even if the tour end time is delayed, compensation will not be issued for telecommunications costs, meals, taxi fares, accommodation charges, or other expenses arising as a result of a delay. 7. Not included in the tour are: Transportation expenses not included in the itinerary, admission fees, associated taxes, and personal expenses. 8. Participants may enter their choice of 1 out of 3 thatched-roof houses at Shirakawago using the thatched-roof house admission ticket. Choose from “Wada House” “Kanda House,” or “Nagase House.” Any of these folk houses may be closed depending on the day. Thank you for your understanding. 9. The itinerary displayed is the final itinerary. A copy of the final itinerary will not be sent to participants.
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com
Photo Credit: ©JNTO / ©JTB Sunrise Tour
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Event | High Park cherry blossoms
By Sarah Dickson
Photos: the Consulate-General of Japan
A sakura celebration
The planting of these new cherry blossom trees marks a historic anniversary.
T
here’s little that weary Torontonians look forward to more after a long, cold winter than the arrival of spring. For many, the first indicator of spring is not the arrival of the red-breasted robins, but the blossoming of the sakura, or cherry blossom trees. And there’s nowhere better to mark the seasonal change than under the sakura trees around Toronto’s parks.
This year is the 60th anniversary of the High Park cherry blossom trees being gifted to the City of Toronto from Japan. The gesture was originally made in 1959 for the kind-
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ness shown to Japanese-Canadian refugees who moved to Toronto after having been confined to internment camps during the Second World War. To commemorate the anniversary and to mark the occasion of the enthronement of Japan’s new emperor, 17 new sakura trees have been gifted to ensure that these blossoms will be around to celebrate spring for generations to come. To welcome the addition of these new trees, a planting ceremony was held on April 28 in the Hillside Gardens at High Park. The Consul-General of Japan, Takako Ito, was joined by Toronto Mayor John Tory; Arif Virani, MP for Parkdale-High Park; and Bhutila Karpoche, MPP for Parkdale-High Park, who each took the time to remark on the historic and cultural significance of the occasion. Each noted the importance of Japanese-Canadians’ contribution to the cultural fabric of the city of Toronto, and how the sakura trees have become a symbol of the enduring friendship between Japan and Canada. Attendees at the ceremony were also treated to a taiko drumming performance, as well as a lively yosakoi dance. The ceremony was capped off with
a traditional tea ceremony. Each speaker also took the opportunity to remind guests of some important sakura etiquette—for instance, taking pictures is encouraged, but touching the blossoms is not!
While High Park is the most popular location to view sakura, additional new trees have been planted in Trinity Bellwoods Park and Cedarvale Park. Though it might be too late this year to catch “peak bloom,” this year’s donation of new trees means there will be opportunities to view the blossoms in action for years to come.
Wagyu Sukiyaki Enjoy this dish with high-quality beef that will melt in your mouth.
Restaurant in Japan
Nikusho Ikuta 151-11 Yamashitacho, Naka Ward, Yokohama City, Kanagawa Prefecture +8145-264-4529 nikusho-ikuta.owst.jp/en OPEN: Daily 11 amâ&#x20AC;&#x201C;11 pm (*Food last call 10 pm *Drinks last call 10:30 pm)
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Only in Japan | Mt. Fuji
By M Crowson
Illustration by Chieko Watanabe
TOP OF THE MOUNTAIN TO YOU! TREK YOUR WAY TO THE SUMMIT OF ICONIC MT. FUJI.
眺めても登っても奥深い富士山。雄大で美しい、日本一高い山。 Take a gander at spectacular Mt. Fuji. Designated as a World Heritage Site in 2013, it’s 3,376 metres of historical, spiritual and cultural heritage—and a bucket-list item for both domestic and international travellers who want an impressive and truly iconic Japan experience. Each year, around 300,000 people come to Fuji during climbing season, which begins in early July and continues into early September. Mt Fuji is Japan’s highest-altitude
volcano, and though it’s been dormant since the last big eruption in 1707, it’s still classified as an active volcano. The mountain is divided into 10 stations, with paved roads winding up as far as the fifth station. From about halfway up the mountain, hikers can start their journey on foot from one of the four main trail heads, listed here from most to least trafficked: Yoshida (the trail with
[OL TVZ[ ÄYZ[ HPK Z[H[PVUZ -\QPUVTP`H :\IHZOPYP and Gotemba (the trail with the fewest ameni[PLZ HUK SV^LZ[ HS[P[\KL Z[HY[PUN WVPU[ ,HJO trail has a different character to appeal to a range of climbers. While there are some steep sections, on-season amenities help make this a feasible experience for any average traveller. A round-trip journey can take up to 16 hours, so most people choose to stay overnight in order to catch sunset or sunrise views from the summit. To enjoy the trip, climbers must come equipped with some basics: sturdy hiking boots, cold-weather layers, waterproof top and bottoms, a hat, a light source for night hiking, two litres of water, some portable snacks and a healthy sense of camaraderie. It’s especially important to layer up, because even in summer, temperatures can dip below 0 degrees Celsius. Mountain huts provide some shelter from the elements, and you can get two meals and one night’s lodging for about $70. Expect to cosy up to many fellow climbers, too, because the mountain tends to pack out during school and national holidays. The crowds are part of the cultural experience though, so feel free to embrace the experience, if not your new acquaintances. Experienced climbers seeking to avoid the crowds can apply for an off-season pass. But climbers be warned: the journey becomes much more challenging due to severe weather conditions, poor cellphone reception and lack of aid stations. If you’re an active person with a good fitness level and a serious hankering for adventure, however, several companies offer guided off-season tours—just be sure to plan your trip well in advance and follow a training program to get you in peak condition.
Mountin’ Mt. Fuji There are many ways to get the most out of your Mt. Fuji experience, whether you’re an outdoor buff or a total newbie. Just follow these practical tips to keep you from getting stuck between a rock and a hard place.
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DO
DO NOT
DO
stick to your memories.
depend on plastic.
see the rising sun.
Have your walking stick branded at each subsequent station for a unique souvenir of your pilgrimage to this sacred mountain.
Most mountain huts only accept cash, and you’ll also want to bring plenty of small change for the toilets.
Catch some shut-eye in an overnight hut, then switch on your OLHKSHTW PU [OL ^LL OV\YZ [V ÄUPZO your trek in time for sunrise.
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Bay St.
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Interview | Aya Kawakita-Nguyen
By Walter Muschenheim
A DAY IN THE LIFE OF AN IMMIGRATION CONSULTANT
“I have a lot of family sponsorship cases. You know why they come to me? Because when it comes to legal procedure, they can’t communicate with each other.”
What is it like working in the trenches every day with people trying to immigrate to Canada?
The applicant is often reluctant to bother their sponsor, but the sponsor has a lot of responsibilities and they need someone to keep track of deadlines and help to keep them on task. “So they like having me in the middle to push things along.” When Aya’s not being the task master, she’s the hand-holder.
Most people who have to go through the immigration process in Canada are just glad when it’s over, but immigration consultants have made it their calling. Aya Kawakita-Nguyen became a Regulated Canadian Immigration Consultant (RCIC) after working with Japanese students and seeing them give up on their dreams of staying in Canada because they didn’t have any help navigating a confusing immigration system. “I thought, ‘I need to be the person who’s assisting with these things.’” Now she is celebrating 10 years running her own practice. Many of her clients are Japanese, but she also has clients from all over the world. For Aya, it’s about getting to know each of her clients and moving through the process with them. “Every case is different. Even for sponsorships—people think it’s just one template, but it’s not. So I have to talk to them for at least an hour to get a picture of the specifics of their case before I even start to give advice. Every case needs a solid, appropriate plan.” To provide immigration advice in Canada, you have to be a lawyer or a RCIC like Aya.
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RCICs have special training and are up to date on the constantly changing rules and laws. They know how to deal with unusual situations and they are able to communicate with IRCC officers after filing applications. At one point in the middle of our interview Aya has to take a call. It’s an immigration officer trying to get in touch with someone regarding an application that she is helping with. I see her change gears immediately, delving into the details of the case. After chatting with the officer for a while she turns back to me. “That’s a good example of what my days are like.”
“Sometimes, my clients, they come here and they get emotional. They cry. Often, they open up to me because they know I speak Japanese. I let them talk because I want to hear their story so I can give them accurate advice. I tell them my experience because I immigrated to Canada and I felt hopeless when I had to go through three and a half years of procedure. Sometimes I feel like crying too because I know what they’re going through.” It’s a stressful and emotionally charged job, but Aya is clearly passionate about it. When I ask her about her favourite parts of her job she says she loves reading her clients’ testimonials. “It’s personal. But I like talking to people. As you can see, I’m a talker!” The job can be hard for sure, but for Aya, it’s even more rewarding. Her other favourite part of the job?
Aya explains that she always has to be on call—available to respond when something happens in a case and ready to use any opportunity to advocate on behalf of her client.
“When I give my client a call to let them know their immigration process has been successfully completed.”
“It’s about knowing the case well. I am always the first point of contact so when things like this happen I can react quickly. That was a good call because I feel like the officer and I clicked—I was able to develop a rapport.”
Aya K. Immigration Services Inc.
The work of an immigration consultant is very much that of a go-between who is constantly in touch with all the people involved with a case.
5000 Yonge St., Suite 1901 416-890-4303 www.ayak.ca For initial inquiries, contact aya@ayak.ca
Event | Anime North 2019
By Lee Durbacz
A LOVE OF JAPANESE DREAMS
DREAMING OUT LOUD WITH EXOTIC FASHIONS, FILMS, PERFORMANCES, CREATORS AND SO MUCH MORE! I was someone else for the weekend at the Anime North Japanese Animation Convention, more commonly referred to as Anime North 2019. 1 I was gleefully busy from the start on Friday, d May 24, right through to the end on Sunday, n a May M 26. It was a great opportunity for mee to cos cospla s playy, and I mad madee a lo lott of o f frie f riends nds as we discussed s s d our favourite anime. Since n there t is so much to do at the conven tion, itt helps tti h l t o h ave a plan l f or th the w eekk end d before f you even arrive. I wanted to shop, watch some shows, play some games, cosplay and dance. Shopping came first, so
that I could cherry-pick the best stuff from the vendors before the other collectors went through it all. Of course, it’s important to plan your outfits, too—for the first day, I decided on a simple zombie movie medic costume because it was low-maintenance, I already had an Um Umbre brella lla Co Corpo rporat ration ion se sett of o f scru s crubs bs, and I could skip dealing with the weapons master (who controls and inspects all weapons brought into Anime North) by just leaving my pou ches h e mpty, t and d nott b rin i ging i all ong the holster and water pistol I sometimes use with it. With this strategy getting me quickly through the line, I spent the first couple of hours shopping. After that was a quick look at the gaming area, before more shopping at the Nominoichi (or fan-run marketplace) where it was time to see what the other collectors were selling. This cut into my time at the Masquerade Skit Contest, but I had a great time there, and at the evening’s Moonlight Ball, where there was dancing, g, workshop p s and ap ppetizers to enjoy. Satt urday Saturd ay is abo about ut the co costu stumes mes fo forr me m e . Fir First st, I atte a tttende nded n d the t he Kim Kimono ono Fa Fashi shion on Sho Show w mast m aster erminded n e b by Mamechiyo and Mieko Ueda for thee rare r opportunity to see authentic modern styling from overseas. Then after indulging in some g aming g I watched the masq q uerade and, as usual, was blown away by the elaborate costumes on display. Eventually, I ducked
away from the masquerade for a panel—I just couldn cou ldn’tt res resist ist th thee Japa J apanes nesee Horr H orror or and Gh Ghost ost Stories panel with Hirokatsu Kihara. Sunday was a mad attempt to get in everything else thi l I w antt ed d t o d o before b f it was allll over. There was so much great stuff, but the highlight for me was the Nagata Shachu drumming performance during the closing ceremonies. After all that, the event was over, and it was time to go back to normal— although I confess: scrubs have become a regular part of my wardrobe.
Anime North may be over for now, but it will be back next ye y ar! Keep p you y r eye y out fo f r details off next year’s event at www.animenorth.com
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Film focus | Toronto Japanese Film Festival 2019
TORONTO JAPANESE FILM FESTIVAL 2019 This year’s festival has added even more special guest appearances for one of its most exciting lineups yet.
The Japanese Canadian Cultural Centre’s eighth annual Toronto Japanese Film Festival (TJFF) will be held from June 6 to 27 and is featuring 28 films, visiting stars and directors, taiko drumming performances, a sake tasting, art exhibitions and, of course, lots of sushi. The festival has grown into the largest film event of its kind in North America and is recognized by the Japanese film industry as a vital conduit for bringing Japanese film to the world. Since our last issue, the TJFF has continued to announce exciting new films and guest appearances. Among this year’s lineup is the world premiere of DANCE WITH ME, a delightful musical comedy about an office worker who finds herself breaking uncontrollably into song and dance whenever she hears music. Director Shinobu Yaguchi and lead actress Ayaka Miyoshi will be in attendance at the screening, which will be held on June 10 at 7 pm. Superstar actor and director Takumi Saitoh will also be at the festival to introduce the North American premiere of his controversial new film, A GAMBLER’S ODYSSEY 2020. Directed by Kazuya Shiraishi (Birds Without Names, The Blood of Wolves, Dare to Stop Us), the film follows a professional mah-jong player who mysteriously time-slips from the ruins of post-war Japan to Tokyo in the year 2020. This wildly imaginative and deliriously out-of-control roller-coaster ride will screen on June 16 at 7 pm. Multi-day festival passes are now sold out, as are tickets for the opening night film and reception, but other tickets are still on sale. Get yours now before it’s too late! Toronto Japanese Film Festival 2019 June 6–27, 2019 | Japanese Canadian Cultural Centre, 6 Garamond Ct., Toronto For tickets or more information: Call 416-441-2345 or visit torontojff.com
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SSCCCOO WHEN EAST MEETS WEST
MUST BE LEGAL DRINKING AGE. PLEASE ENJOY RESPONSIBLY.