Convenient, tasty, nutritious— bento boxes have it all!
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F EAT U R E
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@xaya106x
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Contents Aprilil 20 A 201 2019 19 5 5V 50 0
10 Peruvian-Japanese fusion offers the best of both worlds
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Feature: An introduction to the bento world
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Restaurant: Kage’s inventive fusion cuisine
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Ingredient: Nanakusa-no-sekku
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Sake: Rhythm of the Centuries
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Travel: The Kumano Kodo pilgrimage
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Beauty: Nagomi’s whole-body beauty and wellness
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Only in Japan: Tottori Sand Dunes
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Event: Toronto’s International Fan Festival
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Event: CHIKYU FILMS
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:[HɈ WPJR! Tokyo Kitchen’s home-style favourites
EDITOR’S NOTE Celebrating 50 issues with an ode to our namesake When we started this magazine four years ago, there were many reasons for choosing the name Bento Box. Promising a wide assortment of delicious tastes in a beautiful, portable package, the bento lunch is the epitome of what we want our magazine to be. So, for our 50th issue, we’re featuring a deep dive into the bento box and its many mouth-watering possibilities—including tips on how to create your own. From all of us at Bento Box, we thank you for reading!
Join the conversation on Facebook and Twitter facebook.com/bentoboxmag
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Editors Nina Hoeschele, Amanda Plyley, Yumi Nishio ,KP[VYPHS JVVYKPUH[VYZ Nina Hoeschele, Yumi Nishio Writers Amanda Plyley, Amanda Taylor, Ariel Litteljohn, M Crowson, Nina Lee, Sarah Dickson, Walter Muschenheim Designers Chieko Watanabe, Midori Yamamoto Advertisement & marketing Kazu Maruyama Publisher Kazu Maruyama
)LU[V )V_ *VTT\UPJH[PVU 0UJ | 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 | Kage Nikkei Restobar
By Nina Lee
THE “PERU-F” IS IN THE PUDDING Beef Heart Corazon Anticuchos Succulent and zingy, the Beef Heart Corazon Anticuchos are grilled and served over a splatter of Peruvian sweet and spicy pepper coulis.
KAGE DRAWS CROWDS AND KUDOS WITH ITS PERUVIAN-JAPANESE FUSION CUISINE, RELAXING ATMOSPHERE AND CREATIVE COCKTAILS. Kage offers Peruvian Nikkei (Japanese foreign national) cuisine, while staying true to its Japanese roots. Delicate Japanese techniques are paired with Peruvian concepts and a happy marriage of Latin American and Asian flavours. Open since summer 2018, Kage has already started to make an impression on the Greater Toronto Area’s food landscape. Taking advantage of the sudden popularity of Peruvian cuisine, coowners Fay Moa and Joseph Le are bringing innovative dishes to a diverse crowd with an appetite for adventure.
At the cultural crossroads of Latin America, Peruvian cuisine has been called the world’s original fusion food and one of the most important cuisines by the New York Times. Indigenous Incan ingredients are enhanced with Spanish, Italian, Asian and West African flavours. Utilizing the fusion concept, Kage matches traditionally Peruvian ingredients with Japanese flavours such as wasabi, dashi, ponzu, bonito and yuzu to make its ceviche shine, its Jaela Mixta (fried seabass) sing, and its Tiradito de Salmon sparkle. Chef John Carlos is an artist, presenting grilled Beef Heart Corazon Anticuchos over a splatter of Peruvian peppers. The house slaw is stacked high with colourfully shredded papaya, cabbage and mango like a pile of autumn leaves. A half-moon of gyoza stuffed near to bursting with sweet potato, beef and Peruvian sweet aji-panca peppers floats over a night sky of ponzu
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with onion salsa providing star-like glimmers on the plate. Japanese sashimi has a soulmate in ceviche, tataki and tiraditos.
Intricately sliced seabass, shrimp and octopus is paired with a “tiger’s milk” marinade prepared with yuzu or dashi. Rare beef tenderloin sits on a cashew puree with lotus root fans over shichimi ponzu, while thinly sliced salmon and tuna swim with pickle daikon and charred avocado.
Hungry for more? Let’s dig in!
Behind the bar, classic cocktails are also made with a Japanese twist: Pisco Sours are mixed with ginger, Negronis created with in-house barrel-aged gin, while the inimitable Old Fashioned is made with Japan’s famed Suntory whisky and finished with elderflower liquor. The cocktails pair equally well with light, fragrant tapas and thick cuts of striploin and pork ribs.
Located at the lively and rapidly gentrifying 5 & 10 (Dundas and Hwy. 10) intersection in central Mississauga, Kage has found a void in the culinary landscape and is filling it with tasty adventures and casual ambience.
Kage Nikkei Restobar 3038 Hurontario St., Unit 9, Mississauga 905-804-0888 www.kagerestobar.ca Tiradito de Salmon pays homage to over 100 years of shared culinary history between the two countries, which began when the Sakura Maru brought the first Japanese immigrants to Peru in 1899.
OPEN: Tues–Thurs 5 pm–11 pm -YP¶:H[ WT¶ HT :\U WT¶ WT Mon closed
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2 1. ARROS CHAUFA DE PATO 2-WAY +\JR MYPLK YPJL PZ ZLY]LK ^P[O IYHPZLK HUK JVUÄ[ K\JR SLN HUK LNN ÄUPZOLK [HISL ZPKL ^P[O candied chilies and spicy-sour pickled ginger. 2. PERFECT TO SHARE Jaela mixta is a whole seabass tossed in the fryer with friends from the sea—tiger shrimp, mussels and squid—served over cassava fries and topped with a citrusy seabass ceviche.
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By Sarah Dickson
Ingredient | Nanakusa-no-sekku
NANAKUSANOSEKKU Let’s get seasonal!
春 の 七 草 【はるのななくさ】 七草粥を食べて健康を祈る。 日本の春を迎える伝統。
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pring is upon us, which means a new season of flavours to brighten up our day-to-day cooking. Most of us probably think of the fruit and vegetables that will be at their peak in the coming weeks. But in the earliest days of spring in Japan, this means something a bit more specific: adding nanakusa, or seven herbs, to porridge.
porridge texture. V isually, this healthy porridge mirrors spring itself as the green of the herbs sprinkled into the whiteish porridge resembles the early spring flowers that manage to push their way through melting late-winter snow lingering on the ground. These days, the ritual part of nanakusa-no-sekku has all but faded away to the point where most Japanese can simply pick up prepared packs of herbs at the local grocery store, and many likely can’t even name all seven herbs. Yet the seven-herb porridge remains popular in spring, especially after the indulgence of the holiday season and reduced activity during the colder months. It’s like a spring (and vegan) version of chicken soup that is not only nutritious but c a n h e l p y o u r e v i v e t h a t N e w Ye a r ’s resolution.
Fill your body and soul with this nutritious spring dish.
Technically, nanakusano-sekku or Festival of Seven Herbs is on January 7, an occasion when many Japanese pause to enjoy nanakusa-gayu, or seven-herb porridge. Traditionally, nanakusa-no-sekku involved an extensive ritual. The occasion starts with picking the herbs the day before, then on the 7th arranging them just so on a cutting board with a mortar and pestle and chanting while the herbs are cut and prepared. The chant has regional variations, but its ultimate purpose is to pray for good health and to ward off evil.
The seven herbs included in this traditional dish are the first herbs of s p r i n g , the first bits of green that appear following the grey, cold winter. They include: seri (Japanese parsley), nazuna (shepherd’s purse), hahacogusa (cudweed), hakobe (chickweed), koonitabirako (nipplewort), kabu (tur nip) and daikon (radish). The porridge itself is also d i f f e r e n t from what we might consider to be porridge in North America, where most people likely picture a bowl with a thick mixture of water and oats. Instead, this is made with a mixture of rice cooked with extra water to give it the
Even though the customary date for nanakusa-no-sekku has passed, here in Canada we are finally emerging from a long, cold winter, making it the perfect time to enjoy nanakusa-gayu. You’ll likely have a lot of trouble finding all seven of the traditional herbs outside of Japan, however you can still make a delicious porridge by using seven of your favourite fresh herbs like basil and parsley with whatever Japanese herbs you can find. For a little extra flavour you can try using a flavoured stock like dashi, or vegetable stock for a vegan version. Regardless, the spirit of nanakusa-no-sekku remains the same: to welcome the warmth of spring into your body and mind.
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Drink up! | Rhythm of the Centuries
By Amanda Taylor
MIOYA BREWERY
YUHO—RHYTHM OF THE CENTURIES 御祖酒造
遊穂 山おろし純米酒 【みおやしゅぞう ゆうほ やまおろしじゅんまいしゅ】 まおろしじゅんまいしゅ】
料 理に寄り添う、 上 品な吟 醸 香のある日本酒。 本 酒。
A down-to-earth sake for any day, anytime. me.
M
ioya Brewery (Mioya ya Shuzo) is bringing a fresh h new perspective to the e sake industry. Led by President Miho Fujita—one of few prominent women in the male-dominated sake industry—Mioya’s mission is to bring sake to the world.
Yu ho, h o, Mi oy o y a ’s n e w e s t lin e o f s a k e, e, was spe a rh e a d e d b y F u jit a e iig g h t y e a r s ag ago w h e n sh she e t o ok o k c o n t rol ro l o f t he h e c o m p a n y. Th e n a m e m e a n s “ h a p p y r ic e” e” but i s a l so a p la y o n w o rd s , m a k in g a t on gu e -in - c h e e k re f e re n c e t o t h e m a n y su ppose d UF O s ig h t in g s a ro u n d H a k u i i n Ish i k a w a .
Once an advertising magnate hustling among the crowds of Tokyo, Fujita took over the brewery after her uncle passed away—he had been the brewery’s executive director and left no successor. Fujita left behind the noise and daily grind of city life for the fresh mountain air of Ishikawa Prefecture, where Mioya is located. The brewery sits right at the bottom of Mount Seikidou where it can take advantage of the area’s pure meltwater, using the fresh mountain runoff to brew quality sake.
Yu h o’s “R h y t h m o f t h e C e n t u r ie s ” sa k e , so n a m e d f o r t h e r h y t h m ic m i xi n g p ro c e s s in v o lv e d in it s c re a t io n , h a s a w i ld , ro b u s t f la v o u r. O n e s ip e vok e s n o t e s o f f lo w e r s , n u t s a n d m u sh roo m s . I t p a ir s w e ll w it h it s e a r t h y c ou n t e rp a r t s : ro a s t e d p e p p e r s o r c a rrot s, c it r u s f r u it o r h a z e ln u t . T h a t sa i d, F u jit a ’s a im is t o c re a t e s a k e t h a t a n yon e i n a n y p a r t o f t h e w o r ld c a n e n j oy, w h e t h e r a s e a s o n e d c o n n o is s e u r or a n ov ic e s a k e e n t h u s ia s t . T h e re ’s n o re qu i re d f o o d p a ir in g , in o t h e r w o rd s .
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Mi Mioya Brewery B rewery uses the yama-oroshi method to brew sake. This method involves using a pole to mix rice and yeast, creating a starter yeast paste for yeast the sake. Toji (brew master) Yokomichi of Mioya is known as an expert of the yama-oroshi method. Though the process is very labour-heavy, in the end it’s what gives Yuho the distinctive flavour that defines it. Once brewed, Yuho sake undergoes a four-year bottle-aging process, giving it a further smoothness that makes this easy-drinking sake perfect for anyone to try. Down to earth with a wide depth of flavours, Mioya Brewery’s Rhythm of the Centuries is an everyday sake that pairs well with just about anything.
Asahi Super Dry 500ml cans are now available in The Beer Store (TBS) For locations visit http://www.thebeerstore.ca/beers/asahi-super-dry
Exclusive Agent:
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Travel | Kumano Kodo
By Yamnuska Mountain Tours
KUMANOO KODO K 【熊野古道】 The Kumano Kodo trails traverse the Kii Peninsula. They are easily reached by train from Kyoto, Osaka, Tokyo or Nagoya.
JOURNEY TO
KUMANO KODO いにしえの人々が歩いた祈りの道、 熊野古道を行く。
Experience Japan’s ancient walking pilgrimage.
Travel | Kumano Kodo
F
or more than 1,000 years, Japanese people have made the arduous pilgrimage to the K u m a n o re g i o n i n s e a rc h of healing and salvation. Accessible to all regardless of position or belief, the trail has been travelled by both the humble and the exalted, peasants and emperors. The Kumano Kodo traverses the dense cedar and cypress forests of the mountainous K i i P e n i n s u l a , w h i c h i s s o u t h o f t h e a n c i e n t capital Kyoto. The Kumano Kodo pilgrimage is not a single route, but rather a network of trails with a common destination. The destination is the ancient and important Grand Shinto shrines of Kumano Hongu, Hayatama and Nachi, c o l l e c t i v e l y re f e r re d t o a s t h e K u m a n o Sanzan.
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Religious significance Pilgrims walk this path seeking purification of both body and spirit. This stems from the physical challenge of completing the pilgrimage. The asceticism of the hike is believed to be a personal sacrifice to save people suffering from agony. The temples that one encounters during the pilgrimage reflect a mixture and fusion of Buddhist and Shinto beliefs. People of all persuasions and beliefs have always been welcome to observe and, if they wish, to participate in some of the rituals that accompany this journey.
UNESCO World Cultural Heritage site The mystical Kii Mountains are a spiritual hot spot that have attracted, connected
Explore an ancient pilgrimage route
and inspired people since prehistoric times. Due to the outstanding universal value of the sacred sites and corresponding pilgrimage routes, they were recognized in 2004 as a UNESCO World Cultural Heritage site under the name “Sacred Sites and Pilgrimage Routes in the Kii Mountain Range.” There are only two UNESCO World Heritage pilgrimage networks in the world, the Kumano Kodo and Way of St. James in Spain. The cities from each country have worked together to promote world pilgrimage culture and share knowledge, while respecting each other’s unique spiritual and cultural heritage.
Walking the Kumano Kodo Kumano Kodo offers many options for walking, from short walks you can complete in a day to week-long hikes through the rugged and lush mountains. There are two popular longer routes in the area: the Nakahechi route and the Kohechi route, both with a common destination, the Kumano Sanzan. Continues on page 20
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Travel | Kumano Kodo
The Nakahechi route
 Diversity of experiences
The Nakahechi route starts from Tanabe on the western coast of the Kii Peninsula and traverses east into the mountains toward the Kumano Sanzan. Pilgrims and hikers will experience its deep history dating back to the 10th century, when the Nakahechi route was extensively used by the Imperial Family on pilgrimage from Kyoto.
There are some options for lodging in the Kumano region including ryokan (traditional inns) and minshyuku (guesthouses). Staying in traditional-style accommodations is one of the highlights of travelling in the region, especially in a hot springs village where you can soak in healing mineral waters and dine on fresh local cuisine.
The Nakahechi is a popular route with visitors and hikers. It is easily accessed, meaning you will encounter more hikers on the trail.
A hike along the Kumano Kodo is also a culinary journey. Meals are authentically regional, with emphasis on seasonal and locally sourced ingredients.
The Ko hechi route The Kohechi route cuts through the centre of the Kii Peninsula from north to south, linking the Buddhist temple complex of Koyasan, a centre of Buddhist study and practice located on an 800-metre-high mountaintop, and one of the most important grand shrines, Kumano Hongu. At the start of the Kohechi route, you have the opportunity to stay in a temple lodge for a taste of the monastic lifestyle in Koyasan. Staying overnight at one of 52 temples offering accommodations in Koyasan is an amazing cultural experience. The Kohechi traverses dense forests, passes through small villages deep in the valley and offers stunning viewpoints of mountains, rivers and villages in the valley below. You will be able to learn about the unique history of Kumano’s spiritual countryside while travelling on this route. Walking the Kohechi is a great way to explore lesser-known areas where an unspoiled, picturesque Japanese landscape still remains. Interaction with locals while travelling the Kohechi route will be a highlight of your trip in Japan. The Kohechi route is suitable for those seeking to combine a unique cultural and deeply spiritual experience with a beautiful and sometimes challenging hike. With few lodgings available and limited accessibility, the Kohechi route is much less travelled than other routes, thus you will encounter far fewer hikers on the way. If you would like to attempt this route, hiring a local guide or taking a guided hike is highly recommended.
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If you plan to travel to Kumano Kodo, travel responsibly, respect the locals’ faith, take your time, open your mind and enjoy.
New Location (as of Dec.27, 2017) 5775 Yonge Street, Suite 600, Toronto
Kyoto Sagano Bamboo Grove & Arashiyama Walking Tour
WITH YAKATABUNE LUNCH CRUISE
1 This tour is accompanied by a National Government Licensed English Guide Interpreter. With Mt. Arashiyama as the backdrop, take a walk through the Sagano Bamboo Grove. 2 Visit the temple gardens of Tenryu-ji, a World Heritage Site considered one of Kyoto's best Zen temples. 3 Enjoy panoramic views of Kyoto city from Jojakko-ji Temple. 4 Enjoy lunch on board a traditional yakatabune boat cruise.
TOUR BASIC INFORMATION Seasonal Tour: March 20 – December 28, 2019
Departure city: Kyoto | Visits: Kyoto Duration: Approx. 4 hours English-speaking guide, lunch, other admission fees and transportation costs included in the tour
PRICE
CAD $
169
*Price is valid for month of April 2019. *Price may fluctuate monthly 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
ITINERARY
New Miyako Hotel
Jojakko-ji Temple
Walk to Kyoto Station. Go from Kyoto Station to Saga-Arashiyama Station via JR Rapid Service or Local Train Service (non-reserved seat). This tour uses public transportation with non-reserved seats. Please note that seating is not guaranteed.
This temple overlooks the town of Sagano and the city of Kyoto. The area is famous for its beautiful scenery when the coloured leaves cover the mountain in autumn.
8:40
Tenryu-ji Temple
30
min
A World Heritage site. The Japanese garden is complemented by the beautiful landscapes of Arashiyama, and has been registered as a Special Place of Scenic Beauty. Sagano Bamboo Grove Enjoy a relaxing walk through the Sagano Bamboo Grove.
Togetsu-kyo Bridge Togetsu-kyo Bridge is a famous 250metre-long bridge in Arashiyama, and offers a spectacular location for viewing cherry blossoms or coloured autumn leaves.
30
min
12:00
Board the yakatabune boat for a Japanese-style lunch
60
min
Guide service ends once participants have reached the boat boarding pier.
30
min
13:00 Tour
ends after lunch
Please head back to Kyoto Station or your next destination on your own after the tour. This tour ends at the boat pier. Participants will receive a JR train ticket for travel from Saga-Arashiyama to Kyoto.
All photos ©JNTO
For more information, please contact JTB International at 1-800-268-5942 (toll-free) or email at jtbtoronto@jtbi.com [Remarks]1. Planning Company: JTB Corp. Address: 2-3-11 Higashi Shinagawa, Shinagawa-ku, Tokyo Japan Tourism Agency Registered Travel Agent (No. 64) A member of the Japan Association of Travel Agents 2. If the minimum number of participants (2) is not met by 4 days before the scheduled date, the tour on that date may be cancelled. 3. This tour uses public transportation with non-reserved seats. Please note that seating is not guaranteed. 4. As this is a walking tour, please wear shoes and clothing that are suitable to walking. The total walking distance for this tour is approximately 3 km. 5. The order of activities and arrival times may differ depending on road conditions and congestion at destinations. 6. Japanese food will be served for lunch. Please understand that there is no vegetarian option available. 7. This tour ends at the boat pier. Participants will receive a JR train ticket for travel from Saga-Arashiyama to Kyoto. 8. If the boat cannot be boarded due to high water levels, etc., the meal will be served at a restaurant instead. In this case JPY 2,000 per person will be refunded. 9. Yakatabune boat cruise fare of JPY 1,000 must be paid at the location for each child (meal not included). (As of Feb. 1, 2018)
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Beauty | Nagomi Beauty Room
By Nina Lee
WHOLE-BODY BEAUTY AND WELLNESS Refreshing the body from the inside out, and from the outside in.
A
place to take a break from your worries. A place to get away. A place that’s a community. And a place where everybody knows your name. This is Nagomi Beauty Room, a spa and health retreat in Toronto’s Bloor West Village. Located just around the corner from Jane subway station, the spa is tucked into a serene, sun-filled secondfloor space. A welcome respite from hectic lives, Nagomi offers treatments that focus on total-body support. Clients enjoy facials, makeup and esthetic treatments, traditional Chinese herbal remedies, registered massage therapy (RMT) and cosmetic acupuncture while sharing a sense of community.
Growing up in a small town in Shimane Prefecture, Megumi Overton spent her childhood in her mother’s salon—a place where women would meet their friends and mothers would bring their daughters. Megumi wanted to open an oasis in Toronto with a similar sensibility. She
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Beauty comes from healthy bodies, and good health starts at home. To help educate its clients, Nagomi offers events from kimono photoshoots to Christmas wellness markets, in addition to education workshops on facial yoga and herbal remedies to maintain healthy skin in between treatments. Spring is a season of renewal, and after a harsh winter, refresh and renew your skin with much-needed pampering at Nagomi Beauty Room. found it in 2012, and when word got out that there was a Japanese- and Americantrained esthetician offering treatments popular in Japan to Canadians, Japanese expats from across Ontario began making the trek out to Bloor West Village. As cosmetic “beauty” acupuncture became popular amongst Japanese celebrities, Megumi brought in Yuki Minesaki, a registered traditional Chinese medicine practitioner and acupuncturist, to offer these procedures to Canadians. Popular with both men and women, cosmetic acupuncture is used to stimulate elastin and collagen to supplement everyday beauty routines. The procedure complements Megumi’s facial treatments. Megumi uses muscle stimulation and soothing aloe essences to wake up and pamper skin exhausted from the cold Canadian winter. More recently, the spa has joined the ‘Healthy Moms’ community in Toronto, and offers pre- and post-natal RMT and Oketani massage, a Japanese technique to stimulate lactation and treat other ailments that affect new mothers.
Nagomi Beauty Room A–2372 Bloor St. W., Toronto 647-993-1130 | www.nagomi.ca @nagomibeautyroom OPEN: By appointment only. Call or email info@nagomi.ca
Appri April Apr rilil / Ma May pro pr promotion rom romoti omo mot oti tio ioon ion Deluxe facial treatment % OFF!!
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Only in Japan | Tottori Sand Dunes
By M Crowson
TAKE SPRING WITH A GRAIN OF SAND Enjoy an unconventional April adventure and explore the sand dunes of Tottori Prefecture. 風が砂の表面に描く風紋が美しい鳥取砂丘。あっと驚くアクティビティも満載。 all the adventuring, visitors who want to unwind at a distance can take a chairlift to the Sand Dunes Center and take in the view from the observation deck.
Illustration by Chieko Watanabe
Take a detour from your typical cherry blossom travels and discover Tottori Sakyu (鳥 取砂丘), the Tottori Sand Dunes. Located in Tottori Prefecture in the Sanin Kaigan National Park, these are the largest sand dunes in Japan, spanning about 16 kilometres of coastline along the Sea of Japan. And while sakyu literally means “sand hill,” the dunes reach up to nearly 50 metres high, an impressive sight right beside the ocean. Visitors can climb up the middle dune, which is called Umanose (the horse’s back), and enjoy the view from on high as the sandy expanse stretches out
on all sides, carved with deep grooves from the coastal winds, and punctuated by The Oasis, a large, seasonal pool that reflects all the moods of the sky. For ¥1,300 (around $15), more adventurous travellers can get off their feet and onto a camel or a horse-drawn cart, with the option to take home a keepsake photograph. Sports are also popular on the dunes. Many people enjoy sandboarding, or fat-tire bike riding along the glassy edge where sand meets ocean. Some even enjoy a bird’s-eye view through a guided paragliding session. After
But the most impressive part of the Tottori Sand Dunes experience might actually be found indoors at the Sand Museum, which exhibits huge, intricate sand sculptures by artists from all over the world. The exhibitions are created around a regional or cultural theme, and displayed on an annual basis from April to January. Because they’re made of sand, the sculptures eventually collapse, a transience not unlike the cherry blossom. At the same time, the dunes themselves stand tall on the coast, built up over thousands of years as grains from the Sendai River were continually washed out to sea, until the waves carried them back on toward the coast. Though they’re free to visit, the dunes are a protected territory, so taking sand home is forbidden—but if you want to take back a souvenir, there are plenty of sand sculptures at the gift shop made from unprotected stuff. You can also pick up a box of “sand chocolate,” a sesame-flavoured treat sprinkled with kinako powder, a sweet soybean flour that looks a little like sand.
Do sand, don’ts Make the most of your trip to these Japanese dunes by following three friendly bits of advice. They’re sure to get you over the hump.
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DO
DO NOT
go early in the morning.
go in your swimsuit.
check out the Sand Museum.
You’ll want to catch a glimpse of the sand patterns before foot traffic gets too heavy.
There may be sand, but this isn’t a ILHJO (UK ZRPW [OL ÅPW ÅVWZ HZ [OL sand is incredibly hot.
Check out the museum’s newest South Asia-themed exhibit, which opens on April 13.
DO
By Amanda Plyley
Event | IFF Toronto
TORONTO GETS ANIME-TED Get closer than ever to your favourite Japanese stars at this inaugural event featuring concerts, contests, costumes and the coolest fans in Canada.
A
re you an anime fan? Does your heart pitter-patter just a bit faster for all things Japanese pop culture? If your answers fall anywhere on the spectrum of “well, yeah” to “OMG YES,” you’re going to want to read on. The International Fan Festival (IFF) hits Toronto for the first time this month, running from Friday, April 19, through Sunday, April 21. Happening at the Metro Toronto Convention Centre, this long-weekend extravaganza is the perfect opportunity for anime-niacs to get up close and personal with their favourite Japanese pop culture stars—and so much more. Prepare your eyes and ears for a feast because IFF Toronto’s organizers are packing a serious punch when it comes
to covering their “five ve pillars of passion”: anime, music, comics, cs, games and novels. Stroll down Artist Alley to see artists showcasing a wide range of anime-inspired pieces for sale. Stop p by the booths set up for special guests to meet, greet and mingle with their fans—and don’t forget your phone to get that perfect selfie! Oh, and be sure to brush up your artistic skills because there will be contests galore. From cosplay costume design to singing to mascot drawing, you’ll have plenty of chances to show off your unique talents. But the spectacular main event will be Saturday night’s live concert with J-Pop superstars DJ Kazu, Konomi Suzuki and Megumi Nakajima. With a prelude from TAM and Akai Ryusei, this show promises to have you up out of your seat and dancing all night long to the tunes you recognize
from your favourite movies, games and J-Pop radio. This is a weekend you won’t want to miss, so round up all your anime-obsessed friends (or make new ones there!) and welcome IFF to Toronto. Tickets are available online or at the door.
IFF Toronto April 19–21, 2019 | Metro Toronto Convention Centre, 255 Front St. W., Toronto | toronto.ifanfes.com For more information: toronto@ifanfes.com
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Event | CHIKYU FILMS
WELCOME SPRING WITH THE CHIKYU FILMS SERIES The Japan Foundation, Toronto is greeting the season with a VHULHV RI ÀOPV WKDW FHOHEUDWH WKH HDUWK
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his spring, the Japan Foundation, Toronto will feature a series of films, CHIKYU FILMS, which will share stories about people who have a close relationship to our environment and the earth—or Chikyu (地球) in Japanese. Admission to the films is free, but registration is required, so be sure to visit the Japan Foundation, Toronto’s website before you go! And read on for a run-down of the films on the series’ schedule. About the Japan Foundation, Toronto The Japan Foundation, Toronto is an institution dedicated to carrying out comprehensive international cultural exchange programs throughout the world. It has a global network with 25 overseas offices in 24 countries. jftor.org
What’s on Final Straw (2015) April 15, 6:30 pm | Directed by Patrick Lydon and Suhee Kang (74 min.) Inspired by the works of Masanobu Fukuoka, author of the seminal environmental book The One Straw Revolution, this documentary weaves together meditative landscapes and inspiring stories from some of the world’s foremost figures in the natural farming movement. Together they give modern-day relevance to age-old ideas about food, environmentalism and
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happiness. The screening will be followed by a Q&A and discussion. jftor.org/event/chikyu-films-finalstraw/2019-04-15
The Hunt for Matsutake (2011) April 4, 6:30 pm & April 17, 2 pm Directed by Alejandro Yoshizawa (70 min.) This documentary looks at JapaneseCanadian history and the history of matsutake hunting. The matsutake mushroom—a delicacy in Japanese cuisine—can only be found in the wild, and it is both a commercial and cultural symbol. The film chronicles annual trips into the forests of Canada in search of the elusive and much sought-after mushroom. jftor.org/event/matsutake/2019-04-04 jftor.org/event/matsutake/2019-04-17
A biography of the world-renowned Japanese-Canadian scientist David Suzuki and his last lecture. He reflects on his family history, including his experience of internment, but also about how the beauty of nature has spurred his examination of our relationship to the environment and sustainability. jftor.org/event/force-of-nature
Gatchaman: The Movie (1978) April 30, 6:30 pm Directed by Hisayuki Toriumi (110 min.) An animated feature based on the popular ’70s series about a team of ninja scientists who battle the menace Galactor, the technologically advanced villains trying to control earth’s natural resources. The film’s recurring themes involve conservation, environmentalism and the responsible use of technology for progress. jftor.org/event/gatchaman
Film series venue The Japan Foundation, Toronto 2 Bloor St. E., 3rd floor, Toronto 416-966-1600 | jftor.org/chikyu-films
More films at the Japan Foundation, Toronto
Force of Nature (2010) April 23, 6:30 pm Directed by Sturla Gunnarsson (92 min.)
Catch a free screening of Happy Hour by Ryusuke Hamaguchi on April 27 from 11:30 am to 5:45 pm. Find out more at: jftor.org/event/happy-hour
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Staff Pick | Tokyo Kitchen
By Nina Lee
HAPPY FOOD MADE WITH HEART Simple and delicious, Tokyo Kitchen offers home-style cuisine the way Mom makes it— that is, if your mom grew up in Osaka.
ff a t S Nina Lee Nina is a writer and fundraiser working with artists, arts organizations and publications across Canada. In her free time, she enjoys travel, food, supporting local art, and running with her dog, Dash.
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ome of my fondest memories growing up are in the kitchen, cooking side by side with my mother, making home-style dishes like stews, omelettes, burger steaks and mashed potatoes. These are the foods that bring a smile to my face on a bad day and warm my belly on a cold one—they are my happy foods. In this spirit, what Tokyo Kitchen serves is not fancy food. This is not a place where your appetizer will be served flambéed, your dessert will be deconstructed, and you’ll leave hungry and wondering why your wallet feels so light. Tokyo Kitchen serves home-style cuisine, the way Mom makes it. Thick and hearty, slightly sweet and spiced Japanese-style curry heaped over a pile of rice with a variety of toppings and served with a generous side salad. Oversized tempura, perfectly battered and crisply fried. Salmon and ikura (salmon roe) liberally piled on top of bowls of rice. The quality ingredients,
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large portions and reasonable prices—not to mention mouth-wateringly delicious food—are just a few of the reasons why Tokyo Kitchen is high on my list of everyday go-to restaurants.
with vegan agar-agar, anko red bean paste and fresh fruits topped with a black sugar syrup, coffee and Calpico jellies, and puddings made with milk tea, matcha and mango flavours.
Since reopening in spring 2018, Tokyo Kitchen has added a deli and takeout counter, perfect for those that want to grab something during lunch or on their way home. Just like a Japanese konbini (convenience store), Tokyo Kitchen offers a selection of tasty, healthy and wellpriced dishes to take away. Home-made croquettes with a variety of ingredients like corn, shrimp or beef cost less than a drink at Starbucks. Bentos filled to bursting with yakisoba, chicken karaage and salad, or chicken katsu with Japanese-style rolled omelettes, pickles, rice and stewed vegetables await hungry customers. The deli also offers hard-to-find Japanesestyle desserts—traditional Anmitsu made
Owner-chefs Kumi Nakayama and Jun Yamashita love to cook, and the food they serve is real Japanese food. This is the cuisine that Japanese grow up eating—the dishes that Michelin-starred sushi chefs cook for their families. These are the dishes that remind me of simpler days, and these are my happy foods.
Tokyo Kitchen 20 Charles St. E., Toronto | 416-968-9889 www.tokyokitchen.info OPEN: Tues–Thurs 11:30 am–3 pm, 5:30 pm–10 WT -YP ! HT¶ WT ! WT¶ WT :H[ ! HT¶ WT :\U ! HT¶ ! WT
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MUST BE LEGAL DRINKING AGE. PLEASE ENJOY RESPONSIBLY.