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いぶき

息吹

Japan’s Sake World Returns to Its Roots

6 Recipes to go with Sake Tokyo Street Snaps

The Teas of Asia:

A Two-Minute Tour

Game Street Fighter IV: Volt-IPhone Book A Geek in Japan Art TigEr TigEr TaTtoo MUSIC Bubble Pop - HyunA

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www.ibukimagazine.com 1 September & October 2011 Vol. 13 Seattle/Bellevue/Portland


Meet our sushi chefs

Executive Sushi Chef Taka Sasaki

Born in Japan, chef Taka worked at kappo and sushi restaurants in Kobe for 13 years before moving to California. Since then, he has been serving traditional sushi with a California flair.

Chief Sushi Chef Dave Nakamura

Born in Hawaii, chef Nakamura is the 3rd generation Japanese sushi chef in the US. He calls himself modern day sushi vagabond and entertainer.

匠の味

Shima Sushi

Wallingford Ave N.

Grand Opening QFC

N45th St.

N44th St.

Shima Sushi Bar 4429 Wallingford Ave N, Seattle WA 98103 (between 44th St & 45th St) Tel: (206) 632-2938 Hours: Mon-Sun 5 pm - 10 pm


Contents

IBUKI Magazine Vol. 13 September & October 2011

Feature 6

Japan’s Sake World Returns to Its Roots The complex and fascinating world of sake just got a little easier to understand with guide and tasting notes.

4

Interview

Exclusive interview with Masato Nakamura of Dreams Come True

6

Eat & Drink 14

Recipes

14 Mentai Sake-Flavored Omelet 15 Ginger-Flavored Fried Cod 15 Quick Zesty Asian Pickles 16 Stuffed Teriyaki Chicken 16 Matsutake Gohan 17 Unagi Sushi

18

Restaurant Index

22

The Teas of Asia: A Two-Minute Tour

The first in a series on the amazing attributes of Asia’s teas.

28 Newly Opened

Lifestyle 20 Store & School Directory 21 i fart rainbow 24 Travel

16

A gourmand’s dream: food theme parks

25 Tokyo Street Snaps 26 Lifestyle

Music Bubble Pop - HyunA Art Tiger Tiger Tattoo Game Street Fighter IV: Volt Movie The Housemaid Book A Geek in Japan

30

Events

Publisher Misa Murohashi English Cartier Editor-in-Chief Bruce Rutledge Editor and Translator Yuko Enomoto Designer Lance Sison

Contributing Writers & Artists Enfu (Ken Taya) Steven M. Corless Angela Cabotaje Josh Powell Tiffany Picard Rohan Rimando

26

Comments and general inquiries info@ibukimagazine.com Advertising Info advertise@ibukimagazine.com Published by Axia Media Group, Inc. Bellevue, WA 98005

Become our fan on Facebook

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[ Interview ]

O

Masato Nakamura of DREAMS COME TRUE

ne of Japan’s seminal pop bands, DREAMS COME TRUE, is coming to North America after a nine-year absence. The “DREAMS COME TRUE Wonderland 2011” will be held on Wednesday October 5th at The Moore Theater. Ibuki’s Misa Murohashi talked to Masato Nakamura while the band was rehearsing in Tokyo. DREAMS COME TRUE Wonderland happens every four years so that you can play your greatest hits live. You decide which songs to play based on fan requests. When you looked at the results of the voting this time, did you have any thoughts? Nakamura: In the past, the top songs tended to be the classic hits, but this time, with the top song, “Nando Demo” and No. 3 “Osaka Lover,” the trend was toward newer songs. It was a happy surprise. It’s been more than 20 years since your debut. Are there songs that have a deep meaning for you? Nakamura: Of course there are “Ureshii! Tanoshii! Daisuki!“ and “Mirai Yosouzu,“ but one song that left a deep impression on me is “LOVE LOVE LOVE.“ Lately, I really like songs such as “Nee“ and “TRUE, BABY TRUE“ where Yoshida has written the lyrics. They’re becoming important songs for us in my opinion. But it’s really hard to choose. When you are creating music, do you get any influence from the American music scene? Nakamura: I really like soul music. From the beginning, when we made Dreams Come True, the concept was to take Miwa Yoshida’s music and arrange it in a soulful way. I love Earth, Wind and Fire. Also, our record company (DCT Records) has put out three records by David T. Walker, who has been making music since the Motown days. He’s a great guitarist. Musicians like that influence me a lot. Lately, what sort of music have you been listening to? Nakamura: Definitely Lady Gaga. But I listen to everything from heavy metal to rap. Yoshida

Photo By Hiroshi Manaka

4 息吹 ibuki • September / October 2011

likes to listen to lots of music too. We always buy lots of CDs and check them out, no matter the genre. It’s been said since long ago that there aren’t really any genres in music. Yoshida and I are both big fans of music no matter the genre. We’ll listen to anything. We also listen to Korean pop, which is trendy in Japan now. DREAMS COME TRUE has been steadily producing hits for more than 20 years. Do you ever consciously try to write a song that fits a current trend? Nakamura: Rather than “consciously try,” I study current music. The core of Dreams Come True is Miwa Yoshida’s music, so I think about how to best deliver that music to everyone. But we’re a clumsy band, so there are plenty of times when the delivery goes awry! (laughs) When I think of DREAMS COME TRUE, I think of you singing about love. What’s love to you, Nakamurasan? Nakamura: Love. What is love? Love has no strings attached. (laughs) There’s no need to look back. DREAMS COME TRUE sings about all aspects of love from passion to affection, the love between siblings, friends, even love of the world – Yoshida sings about all of it. In recent years, Yoshida has been sending messages about how we as people, as humans, as living beings should think and how we should evolve. That’s the sort of love DREAMS COME TRUE thinks about. You played in Seattle in 2002. What were your impressions then? Nakamura: Seattle has it all: mountains, ocean, lakes and a city. And the food from the mountains and the sea is delicious. The band members are excited about the visit. I am looking forward to seeing everyone at the Oct. 5 concert in Seattle! Buy tickets for “THE NIGHT WITH DREAMS COME TRUE in the USA” tour in Seattle: http://stgpresents.org/moore Read full interview: htt://www.ibukimagazine.com


[ Feature SAKE ]

Japan’s Sake World Returns to Its Roots By Bruce Rutledge

I

n some ways, wine lovers have it easy. They know a good bordeaux must be made in the Bordeaux region of France, and the bubbly stuff can’t be called champagne unless it was made in the Champagne district. Sake enthusiasts have to dig a little deeper to find out what goes into their favorite tipple. The complex brewing process renders regionality in sake as just one factor of many. Brewers have tended to select the best rice possible whether the crop is harvested close to their brewery or not, and even sake experts often can’t tell what region a sake comes from in a blind taste test. The sake we drink gets its taste from a complex mix of water, brewing techniques, rice quality, how much that rice is milled and the expertise of the brewmaster. However, sake brewers are starting to reconnect with the rice farmers in their region, industry sources say, as they search for more regional definition and try to cut transportation costs. This trend has emerged in the last five years or so, says Mariko Iida Yamazaki, executive director of the Japan Prestige Sake Association. It’s part of an overall trend to source food locally when local sources have high enough quality. For years, the rice most associated with premium sake was grown in Hyogo Prefecture under the name Yamada-nishiki. While this is still considered the top of the line for sake rice, other strains have made big gains. For the last decade or so, the prestigious National New Sake Appraisal, or Zenkoku Shinshu Kampyoukai, judged sake made with Yamada-nishiki rice separately from the others to give those others a fighting chance. But this year, at the 99th appraisal held in May, that distinction was eliminated, reports sake expert John Gauntner on his website sake-world.com.

6 息吹 ibuki • September / October 2011

The upshot of all this is that brewers are more likely to find high-quality rice in their region, and thus regional sake could make a comeback. But even if it does, warns Kiyoaki Kojima of SakeStory in Kirkland, “you cannot determine regionality by taste alone. Too much of the process is interchangeable and complex.” Hiroyuki Yamazaki, executive director in charge of planning for the famed Otokoyama (Man’s Mountain) brewery on Hokkaido. marvels at the progress sake brewers have made in the last four decades. Forty years ago, there were basically just three kinds of sake made throughout Japan -- they were separated by grades, or kyuu, with the first kyuu being the best stuff, Yamazaki explains. In those days, brewers often used rice from nearby farms and weren’t as picky about quality. But little by little, brewers began to differentiate themselves and developed premium brands. Soon brewers started getting pickier about the rice they used and were willing to ship in high-grade rice from other prefectures if it could improve the taste of their brew, Miyazaki explains. Today, Japan’s sake breweries have navigated the complex process to make some amazingly innovative and tasty -- even sparkling! -- sakes that were not imagined four decades ago. The irony is that as Japan’s sake brewers get more technically proficient, sake consumption in Japan has dropped. The Japanese drink beer, wine, whiskey and other libations as well as sake these days, so premium sake makers have started to look overseas to expand their fan base. Just as the world of sake brewing has blossomed, it has also spread overseas, which is a very good thing for North American sake fans. In the following pages, Ibuki introduces you to some of the finest sake available today and some of the secrets of this centuries-old craft.


www.ibukimagazine.com 7


[ Feature SAKE ] Name: Hana Fuga 花風雅 Type: Junmai Sparkling Sake Brewer: Ozeki Region: Hyogo Taste: A perfect sake to have as an apertif, this sparkling, low-alcohol brew reveals hints of peach as the bubbles tickle your palate. It’s a smooth and crisp drink that can also be served at dessert with a dish of sorbet or some seasonal fruits.

Name: Field Crane 稲葉鶴強力 Type: Junmai Ginjo Brewer: Nakagawa Region: Tottori Taste: This is a complex, dry and earthy sake with hints of mushrooms. The Nakagawa brewery operates in Tottori Prefecture, known for its cold, wet winters. The sake is brewed using Gouriki rice, a rare strain of sake rice that grows in Tottori.

For centuries, sake breweries have flourished in places that have a very specific list of attributes. Here are the characteristics of the very best brewing areas in Japan, as provided by the Japan Prestige Sake Association.

Bless ed

Name: Narutotai Ginjo Genshu 鳴門鯛 Type: Ginjo Nama Brewer: Narutotai Region: Tokushima Taste: A rich, unpasteurized sake with hints of fruit. Delicious and smooth. Master Sommelier Roger Dagorn of New York rates this sake as one of his favorites, calling it a “lovely, rich sake.” Serve chilled.

e Bes h t h t t i w

1. 2. 3. 4. 5.

Otokoyama

Rice is harvested nearby. The site is blessed with good water. It gets cold in winter. There is a place to sell the sake nearby. The area has good transportation.

Some of the areas that meet all these criteria include regions in the prefectures of Hiroshima, Hyogo, Niigata, Nagano, Akita and Kyoto.

Akita Oyama

Nigata

Fukugao

8 息吹 ibuki • September / October 2011

Hakuyo

Nagano

Nakagawa Name: Yama Yuzu Shibori Sake 生ゆず搾り Type: Flavored Brewer: Tsukasabotan Region: Kochi Taste: The citrusy yuzu flavor brings a fruity aroma to this low-alcohol sake. At just 8%, it has only about half the alcohol of a typical sake. The refreshing drink has a crisp acidity and an expansive flavor profile.

Tsukinowa

Kyoto

Hyogo Hiroshima Ozeki

Gekkeikan

Narutotai TsukasaBotan

Name: Horin 鳳麟 Type: Junmai Daiginjo Brewer: Gekkeikan Region: Kyoto Taste: Light and crisp and ideal for a warm fall day or a picnic in the park. This is Gekkeikan’s top-ranked sake, and it has won prestigious grand gold medals in every year since 2006 at the Monde Selection in Belgium. It’s a great sake to offer a friend who has never tried the drink before.


Name: Otokoyama (Man’s Mountain) 男山 Type: Junmai Daiginjo Brewer: Otokoyama Region: Hokkaido Taste: This award-winning daiginjo sake is an elegant sake with a long finish. The Hokkaidobrewed sake has won numerous gold medals at tasting competitions in Japan and abroad. It is brewed using underground water from Mt. Daisetsuzan at the northernmost tip of Japan.

Name: Ohyama Nigorizake 大山・にごり Type: Tokubetsu Junmai Nigori Brewer: Ohyama Region:Yamagata Taste: Nigori-style sake is rare these days. The unfiltered sake is cloudy, but this version has a clean taste with hints of apple and pear, and a steamed rice finish. The unfiltered nigori sakes can even be served on the rocks.

Name: Snow Grass - 越乃雪割草 Type: Honzojo Brewer: Fukugao Region: Niigata Taste: Crisp and clear. You can almost taste the snowmelt. Niigata, on Japan’s western coast, gets bombarded with winds and snow coming from Siberia. The Japanese Alps, running down the center of the country, keep most of the snow on the western side, which means Niigata sake has softer water as the snow melts and runs into the rivers.

Name: Ohyama Nama 大山・生 Type: Tokubetsu Junmai Nama Brewer: Ohyama Region: Yamagata Taste: A smooth, easy-drinking sake with hints of peach, apple and orange. This “nama,” or unpasteurized, sake is only available during the summer months. It’s made with new rice harvested in the previous autumn. It’s a fragrant drink with a crisp flavor and a clean finish. Ohyama brews its sake in Yamagata Prefecture, along Japan’s western coast.

Name: Midnight Moon - 宵の月 Type: Daiginjo Brewer: Tsukinowa Region: Iwate Taste: Brewmaster Hiroko Yokosawa delivers a sake made in the Nanbu tradition. The sake has a delicious richness that gives way to a hint of melon. It delivers a bold flavor, a distinct, alluring aroma and a long-lasting aftertaste.

Name: Hakuyo (White Sun)- 白陽 Type: Junmai Ginjo Region: Fukushima Brewer: Hakuyo Taste: A floral, delicate sake with a large mouthfeel and a slightly sweet taste. Hakuyo is brewed in the inland part of Fukushima Prefecture. The brewery escaped major damage from the March 11 earthquake and tsunami.

Sake Terms Explained Here’s what you need to remember as you begin to taste different premium sakes: They are classified by how much the rice is polished or milled and whether brewer’s alcohol is added. Rice that is milled to 60% of its original size is classified as ginjo. Rice that’s milled to half of its original size is known as daiginjo. The classification junmai is added to sake that contains no brewer’s alcohol. Other categorizations include nama, which means unpasteurized, and tokubetsu, which means “special” and is applied when a sake contains a special rice or more highly polished rice than usual.

Quelling Fears

All sake brewed in the region hit by the earthquake and tsunami gets inspected three times when being exported. It’s inspected in Tokyo by a private lab that the brewers use, by the Japanese authorities and then by the Food and Drug Administration before it enters the US. Inspections are mandatory.

www.ibukimagazine.com 9


[ Feature SAKE ]

Hiroko Yokosawa of Tsukinowa (Moon Ring) brewery in Tohoku is one of the very few female sake brewmasters in Japan. Though she has been studying sake for more than a decade, she is one of the youngest brewmasters too.

The Sake Brewmaster: Dedication to the Craft

S

ake is mostly brewed in winter by farmers and fishermen who need the work during the offseason. The work force is led by a brewer, or toji, who often belongs to a guild or a group. These groups used to be secretive about their brewing techniques, but today they share trade secrets in the quest to brew better sake. While this sharing of secrets blurs the distinctions between these groups, some distinctions still exist. The most well-known groups are the Nanbu toji from Iwate Prefecture, a region hit hard by the recent earthquake and tsunami, Echigo toji from Niigata along Japan's western coast, and the Tajima toji from Hyogo Prefecture in central Japan. The Echigo toji are known for brewing sake with a clean, dry taste that comes in part from using water that has plenty of snowmelt running into it. Nanbu is known for a straightforward taste with a 10 息吹 ibuki • September / October 2011

bigger mouthfeel. The Tajima group delivers a subtler, mellow sake that goes with its warmer climate. However, just to complicate matters further, brewmasters often travel to different regions to practice their craft. You wouldn't have to look too hard to find a Nanbu practitioner, for example, far from Iwate brewing sake in a southern prefecture. "The brewmaster is often in his


Many sake brewmasters hit their peaks in their 50s or 60s. They often sleep in the brewery, very close to the vats, during the most sensitive times in the brewing process.

prime at 65-70 years old," says Toshi Kojima of SakeStory. "That's how long it takes to harmoniously balance the variables of koji photo by Kenji Nachi (steamed rice with mold spores) handed down for centuries, water and terroir." Kiyoaki Kojima of SakeStory adds: "On a trip we took to visit some sake breweries, all of the toji had futons next to the vats. Foreign observers who see these breweries always note the toji's dedication to the craft.” It’s that dedication that brings all the other elements — rice, water, koji, technique — together to create the very best sake.

The 3 Elements of Ozeki Sake. The Essence of Great Taste. WATER

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www.ibukimagazine.com 11


[ Feature SAKE ]

How Sake Became Cool in the US

Master Sommelier Roger Dagorn is one of only 17 people in the world to hold the title of Sake Samurai. Photo by Lorie Rhodes.

W

hen the Chanterelle restaurant closed in the autumn of 2009, many a New Yorker mourned the loss. It was “a sad day for New York,” one customer told The New York Times. “We’ve lost another small piece of the best of NYC,” wrote another. The French-inspired restaurant had been operating for nearly 30 years, but the bad economy finally forced owners Karen and David Waltuck to close the restaurant doors. And as those doors shut, so did a chapter in the history of sake in the US.

John Gauntner is one of the foremost non-Japanese sake experts in the world.

12 息吹 ibuki • September / October 2011

Chanterelle employed Master Sommelier Roger Dagorn, one of the foremost sake experts in the world. Dagorn is also a wine expert. In 2008, Dagorn was awarded the title of Sake Samurai by the Japanese Sake Brewers Association in a ceremony in Kyoto, making him one of 17 people in the world with that title. Dagorn played a pivotal part in the growth of sake in the US because of his legendary pairings at Chanterelle.

Chanterelle would hold an annual sake dinner where Dagorn paired each of the 10 courses with a different sake. The dinners began in 1998. Dagorn would also hold sake salons, exposing the libation to hundreds of people over the years in the stylish setting of Chanterelle. “I went to a tasting held by a new company in the US, Japan Prestige Sake Association, Dagorn told Ibuki. “They deal with high-end top sake producers in Japan. I had an idea that I could do something with the sakes at Chanterelle. “We had some successful wine dinners, so I thought, Why not try a sake dinner? The first one was so successful that it continued for 11 years,” he said. These dinners helped sake achieve a newfound cool in the US. By taking it out of the Japanese restaurant, Dagorn gave the libation new life and showed that the premium brands


could be paired with all sorts of Western dishes. “I do know that (Dagorn) cooperated with Japan Prestige Sake Association, and they had a lot to do with sake growing, as did he in his capacity,” writes John Gauntner, a sake expert and author of several books about sake. “Surely he was the only one daring to use sake on a regular and comprehensive basis back then.” Gauntner himself has helped spread the gospel of good sake, training sake sommeliers and lecturing around the world about the complex brew. But when sake appeared in cosmopolitan settings such as Chanterelle or Windows on the World at the top of the North Tower of the World Trade Center, where it used to be served with sushi, it was because of the efforts of the Japan Prestige Sake Association, which worked tirelessly to introduce premium sake to foreign audiences. The result of their work was to create a kind of reverse effect, making sake cool in Japan too.

JAPAN’s DRAFT BEER

“When the status of sake was raised in America, we could use it for marketing back in Japan,” says Mariko Yamazaki, executive director of the Japan Prestige Sake Association. If it was cool in the US, the thinking went, then maybe young Japanese would turn to sake themselves. In Japan, sake has been competing fiercely with whiskey, wine, beer and other libations in a market where the Japanese brew used to dominate. While wine has a trendy, upscale image in Japan, sake has had to fight off a reputation of being the older generation’s drink. Events like the Chanterelle sake dinners, although half a world away from Japan, helped give sake a status boost. As the taste for premium brands of sake has grown, brewers have been more willing to experiment with high-end products like sparkling sake or the yuzu-infused sake from Tsukasabotan. These innovations are recruiting people to the world of sake. The hardest thing, says Yamazaki, is to “get people to try sake for the first time.” But Dagorn sees promise for sake in the US. In his new role as sommelier at Porter House, a venerable New York steak house, he is seeing more and more people order sake. “Sake is quite popular at the bar,” he says. “We serve eight different sake and the Sake Samurai Martini. And they are doing very well at the bar. I find myself reordering.”

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[ ibuki Recipes ] Mentai Sake-Flavored Omelet Ingredients (4 servings) 2 mentaiko (marinated pollock roe ) 3 eggs 3 tbsp sake

2 tsp sugar 1/4 tsp salt 1/2 tsp sesame seed oil

Directions 1. 2. 3.

4.

5. 6.

7.

Mix eggs, sake, sugar, salt and sesame oil. Beat all the ingredients together with a fork or chopsticks. Heat up a small non-stick frying pan. Brush the heated pan with a little vegetable oil. Put 1/3 of the egg mixture in the pan. Cook gently until it’s not quite set on top, but not runny. Place mentaiko on the egg and roll it up with a spatula or chopsticks to one side of the pan. Brush the exposed part of the pan with a little oil. Put half of the left mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is. Brush the pan again with oil. Add all the left mixture in the pan, and spread around the pan and under the cooked egg. Roll the whole egg to the opposite side again. Put the omelet on a sushi-rolling mat and roll it up tightly. Cut it in bite-sized pieces and serve.

Check out more recipes online www.ibukimagazine.com

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14 息吹 ibuki • September / October 2011


Use Kikkoman’s KARA•ÁGE Coating Mix to pan-fry your favorite white fish. That will add a mouthwatering soy-ginger flavor, giving you moist, tender fried coating with a delicately crunchy, flavorful exterior.

Ginger-Flavored Fried Cod Ingredients (4 servings)

1 pack Kikkoman KARA•ÁGE Coating Mix 11/4 lb cod filet 1 cup vegetable oil

Directions 1. 2.

3.

4.

Cut cod filet into 11/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds. Pour 1 package of Kikkoman KARA•ÁGE Coating Mix in a large plastic bag. Moisten cod in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly. Pan-fry half of pieces in hot oil, 2-4 minutes or until the fish is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.

Quick Zesty Asian Pickles Ingredients (4 servings) 11/2 onion, sliced 2 carrots, thinly sliced 1 tsp salt

3 tbsp sake 1 tsp sesame seed oil 2 tsp sugar 2 tbsp Kikkoman rice vinegar 1/4 tsp pepper 1 tsp Kikkoman soy sauce

Directions 1. 2. 3.

NEW

KARA-ÁGE Coating Mix

Finely slice onion and soak in a bowl of water for more than 5 minutes. Drain well. Thinly slice carrots. In a large bowl, mix onion, carrot and salt. Let it sit for 5 minutes, then squeeze well to drain water. Add rice vinegar, soy sauce, sugar, sesame oil and pepper to marinate the vegetable. Chill in refrigerator and serve.

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www.ibukimagazine.com 15


[ ibuki Recipes ]

Stuffed Teriyaki Chicken Ingredients (4 servings) 3 chicken breasts To taste salt & pepper As needed flour 3 cups cabbage, shredded 2 boiled eggs, chopped 1 tbsp vegetable oil

Teriyaki sauce: 2 tbsp soy sauce 1 tbsp sugar 1 tbsp sake 1 tbsp mirin

Directions 1. 2. 3. 4. 5.

6. This recipe and photo are from Home Away From Home: The Vancouver Tonari Gumi Cookbook

7.

Combine teriyaki sauce ingredients and mix until well blended. Set aside. Cut chicken breasts apart while ensuring halves are still joined in the middle. Pound with tenderizer to make thin. Sprinkle salt, pepper and flour on one side of the chicken. Turn chicken over and place cabbage and eggs on top. Roll chicken and toss in flour until all sides are covered. Heat oil in pan at medium heat. Cook seam of the roll first to prevent roll from coming apart. When well cooked, cook the rest of the roll until it is crispy. Add teriyaki sauce. Roll chicken back and forth in pan to absorb sauce. After 1-2 minutes, the sauce will thicken. Remove roll from pan and cut into bite-sized pieces. Spoon leftover sauce onto rolls and serve.

Matsutake Gohan Ingredients (6 servings) 3 cups* Japanese rice 1 cup abura-age 1 cup water 3 tbsp soy sauce 11/2 tbsp sugar

1-2 cups chopped matsutake mushrooms 11/2 tsp salt 2 tbsp sake 1 tsp dashi-no-moto

Directions 1. 2. 3. 4. 5. 6.

7.

Wash rice and soak in water for 1/2 hour. Then, in a colander, drain water and set aside. Pour hot water over abura-age to drain off fat, and then finely chop. Mix water, soy sauce, sugar, abura-age and mushrooms in a pan and cook at low heat for about 10 minutes. Squeeze and save the liquid out of the above mixture. Add enough water to the liquid to make 3 Japanese cups, or 540 ml. Put drained rice in a rice cooker and add the above 3 Japanese cups of liquid. Add salt, sake and dashi-no-moto. Mix and then cook. When rice is done, place abura-age and mushroom mixture onto the cooked rice, cover and let it simmer for about 10-15 minutes. Mix and serve. Note: Matsutake mushrooms are seasonal, so freeze them when available. Fresh shiitake mushrooms, other mushrooms, bamboo shoots, etc. can be substituted.

16 息吹 ibuki • September / October 2011

This recipe and photo are from Home Away From Home: The Vancouver Tonari Gumi Cookbook


Home Away From Home ­- The Vancouver Tonari Gumi Cookbook $25 at Kinokuniya bookstore in Seattle and Portland

The Japanese Community Volunteers Association (Tonari Gumi www.tonarigumi.ca) in Vancouver BC published a unique recipe book called Home Away From Home. All 74 recipes were produced by seniors who come to their drop-in center. They compiled all of the recipes — traditional recipes that have been handed down to them — and tested them to ensure that there were local ingredients to make the dishes. This cookbook is a labor of love. The seniors wanted to make sure that all recipes are passed on to their own children and grandchildren. They have graciously allowed Ibuki to share a few of their recipes found on this page with our readers.

This recipe and photo are from Home Away From Home: The Vancouver Tonari Gumi Cookbook

Unagi Sushi Ingredients (4-5 servings) 3 cups* Japanese rice 1 pkg. barbecued unagi 1 bunch spinach Vinegar mixture: 1/3 cup rice vinegar 2 tbsp sugar 1 tsp salt 1/2 tsp dashi-no-moto

Crepe: 6 eggs 1/2 tsp salt 1 tsp sugar 2 tbsp cornstarch, slightly diluted *Rice measurement calls for Japanese cup (180ml, or 3/4 of a regular cup).

Directions 1. 2. 3. 4. 5. 6.

7. 8.

9.

Wash rice, soak in water for 1/2 hour and cook. Combine and mix vinegar mixture ingredients. Cut unagi into long strips. Flash boil spinach, drain and squeeze out excess water. Leave in long strips. Mix eggs, add salt, sugar and cornstarch. In a well-greased fry pan, add egg mixture to make a thin crepe. Rotate pan to make sure egg is well spread and of even thickness. Flip over and leave just for a minute. Make 4-5 crepes. Put cooked rice in a bowl and mix with vinegar mixture. Let it cool. Place 1 egg crepe on a bamboo sushi mat. Spread rice on egg crepe and place unagi and spinach across rice about 1/3 the way up. Roll firmly. Cut into small pieces and serve. www.ibukimagazine.com 17


[ Restaurant Index ] SEATTLE Greater Seattle Mashiko Japanese Restaurant (206) 935-4339 4725 California Ave SW, Seattle Check out sushiwhore. com You’ll like it.

Kushibar

(206) 448-2488 2319 2nd Ave, Seattle

Shima Sushi

(206) 632-2583 4429 Wallingford Ave N, Seattle

Shiro’s Sushi Restaurant (206) 443-9844 2401 2nd Ave, Seattle

Setsuna Japanese Restaurant (206) 417-3175 11204 Roosevelt Way NE, Seattle

Issian

(206) 632-7010 1618 N 45th St, Seattle

Maekawa Bar

(206) 622-0634 601 S King St # 206,Seattle

Fort St. George

(206) 382-0662 601 S King St # 202, Seattle

I Love Sushi — Lake Union 206-625-9604 1001 Fairview Ave N, Seattle

Marinepolis Sushi Land — Queen Anne

(206) 267-7621 803 5th Ave N, Seattle Samurai Noodle — U-District (206) 547-1774 4138 University Way NE, Seattle

18 息吹 ibuki • September / October 2011

Samurai Noodle — Capitol Hill (206) -323-7991 414 Broadway E, Seattle Aoki Japanese Grill & Sushi Bar (206) 324-3633 621 Broadway E, Seattle Aloha Ramen (206) 838-3837 8102 Greenwood Ave N,Seattle Blue C Sushi University Village (206) 525-4601 4601 26th Ave NE, Seattle Blue C Sushi Fremont (206) 633-3411 3411 Fremont Ave N, Seattle Blue C Sushi 7th Avenue (206) 467-4022 1510 7th Ave, Seattle Boom Noodle — Capitol Hill (206) 701-9130 1121 E Pike St, Seattle Bush Garden Restaurant (206)682-6830 614 Maynard Avenue S., Seattle Chiso (206) 632-3430 3520 Fremont Ave. N, Seattle Fuji Sushi (206) 624-1201 520 S Main St, Seattle Genki Sushi — Queen Anne (206) 453-3881 500 Mercer St #C2, 2B, Seattle Genki Sushi — Capitol Hill ((206) 257-4418 1620 Broadway, Seattle Hana Restaurant (206) 328-1187 219 Broadway E, Seattle Hiroshi’s Restaurant (206) 726-4966 2501 Eastlake Ave E, Seattle Japonessa Sushi Cocina (206) 971-7979 1400 1st Ave, Seattle J Sushi (206) 287-9000 674 S Weller St, Seattle Kaname Izakaya Shochu Bar (206) 682-1828 610 S Jackson St, Seattle

Kisaku (206) 545-9050 2101 N. 55th St. #100, Seattle Kozue Japanese Restaurant (206) 547-2008 1608 N 45th St, Seattle Maneki (206) 622-2631 304 6th Ave S, Seattle Moshi Moshi Sushi (206) 971-7424 5324 Ballard Avenue, Seattle Nishino (206) 322-5800 3130 E Madison St#106,Seattle Nijo (206) 340-8880 89 Spring St, Seattle Ototo Sushi (206) 691-3838 7 Boston St, Seattle Red Fin Sushi Restaurant (206) 441-4340 612 Stewart St, Seattle Ricenroll — Madison Street (206) 262-0381 214 Madison St, Seattle Shiki Japanese Restaurant (206) 281-1352 4W Roy St, Seattle Shun Japanese Cuisine (206) 522-2200 5101 NE 25th Ave #11, Seattle Tsukushinbo (206) 467-4004 515 S Main St, Seattle Village Sushi (206) 985-6870 4741 12th Ave NE, Seattle Wabi-Sabi Sushi (206) 721-0212 4909 Rainier Ave S, Seattle Wasabi Bistro (206) -441-6044 2311 Second Ave, Seattle

New Zen Japanese Restaurant (425) 254-1599 10720 SE Carr Rd, Japanese Family Restaurant www.newzensushi. com

Miyabi Restaurant

(206) 575-6815 16820 Southcenter Parkway, Tukwila Marinepolis Sushi Land — Southcenter (206) 816-3280 100 Andover Park West 160, Tukwila Bistro Satsuma (253) 858-5151 5315 Point Fosdick Dr NW #A, Gig Harbor Daimonji Sushi & Grill (425) 430-1610 5963 Corson Ave S, # 194, Seattle

North End

Cafe Soleil (425) 493-1847 9999 Harbour Place # 105, Mukilteo Bluefin Sushi & Seafood Buffet (206) 367-0115 401 NE Northgate Way # 463, Seattle Blue C Sushi — Alderwood Mall (425) 329-3596 3000 184th St SW, Lynnwood Edina Sushi (425) 776-8068 19720 44th Ave W, Lynnwood Marinepolis Sushi Land — Lynnwood (425) 275-9022 18500 33rd Ave NW, Lynnwood Matsu Sushi (425) 771-3368 19505 44th Ave W #K, Lynnwood Sakuma Japanese Restaurant (425) 347-3063 Blue C Sushi Westfield Southcenter 10924 Mukilteo Speedway # G, Mukilteo Taka Sushi (206) 277-8744 468 Southcenter Mall, Tukwila (425) 778-1689 18904 Hwy 99 Suite A, Lynnwood Genki Sushi — Renton Taka Sushi (425) 277-1050 365 S. Grady Way # B & C, Renton (425) 525-9999 301 NE 103 St, Seattle

South End


[ Restaurant Index ] Eastside

Dozo Cafe -Factoria

Blue Ginger Korean Grill & Sushi (425) 746-1222 14045 NE 20th St, Bellevue Ginza Japanese Restaurant (425) 709-7072 103 102nd Ave SE, Bellevue Genki Sushi - Factoria Mall (425) 747-7330

Dozo Sushi & Dining - Kirkland

B-4, 4055 Factoria Blvd SE, Bellevue

Izakaya Sushi — At The Landing (425) 228-2800 829 N 10th St. Suite G, Renton Izumi Japanese Restaurant (425) 821-1959 12539 116th Ave N.E., Kirkland i Sushi (425) 313-7378 1802 12th Ave NW., Issaquah Oma Bap (425) 467-7000 120 Bellevue Way NE, Bellevue Kikuya Restaurant (425) 881-8771 8105 161st Ave NE, Redmond Sushi Maru (425) 453-0100 205 105th Ave, Bellevue Sushi Me (425) 644-9800 1299 156th Ave NE #145, Bellevue Sushi Mojo (425) 746-6656 1915 140th Ave NE, D1-B, Bellevue

(425) 644-8899 3720 Factoria Blvd SE, Bellevue (425) 251-0900 206 Main St., Kirkland

Kiku Sushi

(425) 556-9600 13112 NE 20th St, Ste 200, Bellevue

I Love Sushi - Lake Bellevue

Koharu Restaurant (253) 839-0052 31840 Pacific Hwy S, Federal Way Akasaka Restaurant (253) 946-3858 31246 Pacific Hwy S, Federal Way Tokyo Japanese Steak House (253) 839-4352 1404 S 320Th St, Federal Way Main Japanese Buffet (253) 839-9988 1426 S 324Th St, Federal Way Blue Island Sushi & Roll (253) 838-5500 35002 Pacific Hwy S, Federal Way

(425) 455-9090 23 Lake Bellevue Dr, Bellevue

Sushi-Sake Night

I Love Sushi - Bellevue Main

Sunday & Thursday every week

40% OFF

(425) 454-5706 11818 NE 8th St, Bellevue

all Premium Bottled Sake &

$5 Specially Selected Sushi Rolls

Rikki Rikki Japanese Restaurant (425) 828-0707 442 Parkplace Center, Kirkland

Ricenroll — Bellevue Square (425) 455-4866 2039 Bellevue Square 2nd fl, Bellevue Ricenroll — Issaquah Highland (425) 369-8445 1052 Park Dr. Issaquah Ricenroll — Alertson on Mercer Island (206) 232 0244 2755 77th Ave. SE, Mercer Island Marinepolis Sushi Land — Bellevue (425) 455-2793 138 107th Ave. NE, Bellevue Marinepolis Sushi Land — Redmond (425) 284-2587 8910 161st Ave NE, Redmond

Sushi-Ten (425) 643-6637 2217 140TH Ave NE, Bellevue Momoya Restaurant (425) 889-9020 12100 NE 85th St, Kirkland The Bento Box (425) 643-8646 15119 NE 24th St, Redmond Sushi Joa (206) 230-4120 2717 78th Ave SE, Mercer Island Gourmet Teriyaki (206) 232-0580 7671 SE 27th St, Mercer Island (253) 839-1115 Noppakao Thai Restaurant 31254 Pacific Hwy S, Federal Way (425) 821-0199 9745 NE 117th Ln, Kirkland Hanabi Japanese Restaurant Tokyo Japanese Restaurant (253) 941-0797 (425) 641-5691 31260 Pacific Hwy. S, Federal Way 3500 Factoria Blvd SE, Bellevue

Tokyo Garden (253) 874-4615 32911 1St Av S #G, Federal Way Kyoto Japanese Restaurant (253) 581-5078 8722 S Tacoma Way, Lakewood Kinja Japanese Restaurant (253) 589-0656 31260 Pacific Hwy. S, Lakewood Sushi Tama (253) 761-1014 3919 6Th Ave, Tacoma TWOKOI Japanese Cuisine (253) 274-8999 1552 Commerce St, Tacoma

Voted

BEST SUSHI

ON THE EASTSIDE by “425 Magazine” Happy Hour in Rikki Rikki’s bar

Mon 4pm-close, Tue-Sat 4-6pm & 9pm-close

442 Parkplace Kirkland | (425)828-0707 | rikkirikki.com

425.556.9600

Tacoma & Federal Way I Love Ramen

open MonDAY-SatURDAY for lunch & dinner!

I LOVE SUSHI Taste the Difference

23 Lake Bellevue Dr., Bellevue WA (425) 455-9090 | www.ilovesushi.com

13112 NE 20th St, Suite #200 Bellevue, 98005 Hours: Sun,Tue-Thu 5pm-12am Fri & Sat 5pm-2am Mon Closed Happy Hour: 5p-6p & 9p-11p

“NO SUSHI, SO WHAT!”

“WE ARE IZAKAYA!”

11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com www.ibukimagazine.com 19


[ Business Index ] Art & Furniture Kobo

koboseattle.com Kobo at Higo (206) 381-3000 604 S Jackson St, Seattle Kobo Capitol Hill (206) 726-0704 814 E Roy, Seattle Shop & gallery featuring art, craft and design from Japan and the Northwest The Wing Luke Museum (206) 623-5124 | 719 South King Street, Seattle Ming’s Asian Gallery — Seattle (206) 748-7889 | 519 6th Ave S, Seattle Ming’s Asian Gallery — Bellevue (425) 462-4008 | 10217 Main St, Bellevue The Cullom Gallery 603 S Main St, Seattle | (206) 919-8278

Bakery and Cafe Setsuko Pastry www.setsukopastry.com (206) 816 0348 1618 N 45th St, Seattle Healthy alternative pastries with a Japanese spin

Bubble Me - Asian sweets

(206) 412-9883 | 4055 Factoria Mall SE Bellevue

Fuji Bakery

Seattle Store (206) 623-4050 | 526 South King St, Seattle Bellevue Store (425) 641-4050 | 1502 145th PL SE, Bellevue

UniCone Crepes

(206) 243-6236 | 2800 Southcenter Mall, Tukwila Hiroki Desserts (206) 547-4128 | 2224 N 56th St, Seattle Panama Hotel Tea & Coffee House (206) 515-4000 | 607 S Main St, Seattle Fumie’s Gold (425) 223-5893 | 10115 NE 1st St # CU2, Bellevue Kitanda Brazilian Bakery & Espresso (425) 641-4413 | 15230 NE 24th St, Redmond Zoka Coffee & Tea - Greenlake (206) 545-4277 | 2200 North 56th St, Seattle Zoka Coffee & Tea — University (206) 527-0990 | 2901 NE Blakeley St, Seattle Zoka Coffee & Tea — Kirkland (206) 284-1830 | 129 Central Way, Kirkland Cortona Cafe (206) 327-9728 | 2425 E Union St, Seattle Seabell Bakery (425) 644-2616 | 12816 SE 38th St, Bellevue Seattle Coffee Works (206) 340-8867 | 107 Pike Street, Seattle Cafe Zingaro (206) 352-2861 | 127 Mercer Street, Seattle Caffe Fiore (206) 282-1441 | 224 West Galer Street, Seattle Oasis Tea Zone (206) 447-8098 | 519 6th Ave S, Seattle Chatterbox Café (206) 324-2324 | 1100 12th Ave # 101, Seattle

20 息吹 ibuki • September / October 2011

Specialty store Food Forest Foods www.foodforestfoods.com (503) 590-7376 Kurobuta pork, pasture-raised in Oregon. Call or check our web site for availability and pricing

Saké Nomi (206) 467-7253 | 76 S Washington St, Seattle

Grocery & General Store Mutual Fish Company (206) 322-4368 | 2335 Rainier Ave S, Seattle

Uwajimaya

Seattle Uwajimaya (206) 624-6248 | 600 5th Avenue South, Seattle Bellevue Uwajimaya (425)747-9012 | 699 120th Ave NE, Bellevue Renton Uwajimaya (425) 277-1635 | 501 South Grady Way, Renton Beaverton Uwajimaya

(503)643-4512 | 10500 SW Beaverton-Hillsdale HWY, Beaverton

Anzen Hiroshi’s (503) 233-5111 | 736 NE MLK Blvd, Portland H-Mart — Lynnwood (425)776-0858 | 3301 184th Street Southwest, Lynnwood H-Mart — Federal Way (425)776-0858 | 31217 Pacific Hwy S, Federal Way Daiso Alderwood Mall (425) 673-1825 | 3000 184th St SW, # 398, Lynnwood Daiso International District 76 S Washington St, Seattle

Books, Games & Anime Anime Raku

(425) 454-0112 |10627 NE 8th St, Bellevue www.anime-raku.com

Kinokuniya Book Store

Seattle Kinokuniya (206) 587-2477 | 525 S Weller St, Seattle Beaverton Kinokuniya

Health and Beauty AISHA Skin and Body Care Therapy www.aishainfo.com (206) 621-9494 509 Olive Way #Suite 1201, Seattle A haven hidden within steps of Westlake Center

E Z Chair Barber Shop

(425) 702-9900 12121 Northup Way # 210, Bellevue WellnessOne of Eastgate (425) 289-0092 | 15100 SE 38th St., Ste. 305B, Bellevue Acupuncture Associates — Eastgate (425) 289-0188 | 15100 SE 38th St #305B, Bellevue Studio 904 Hair Salon (206) 232-3393 | 3041 78th Avenue SE, Mercer Island Hen Sen Herbs (206) 328-2828 | 13256 NE 20th St, Bellevue Lynnwood Olympus Spa (425) 697-3000 | 3815 196th St SW #160, Lynnwood

Schools

Japanese Floral Design

Ikebana by Megumi

www.ikebanabymegumi.com (425) 744-9751 Sogetsu contemporary school of ikebana. Classes in home studio and around town Yushoryu Ikenobo (206) 723-4994 | 5548 Beason Ave. S.,Seattle Ikenobo Lake Washington Chapter (425) 803-3268 | IkenoboLakeWashingtonChapter.com The Little Flower Station (425) 770-5888 | www.thelittleflowerstation.com Children Bilingual Education Japanese Montessori School 3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org

Bellevue Lngauge Aets (425) 643-3319 | 13701 Bel-Red Road, Bellevue (503) 641-6240 | 10500 SW Bvtn-Hillsdale Hwy, Beaverton Language Seattle Japanese Language School Tokyo Japanese Lifestyle - Southcenter Mall Store (206) 323-0250 | 1414 S Weller St, Seattle (206) 241-0219 | 633 Southcenter Mall, #1220, Seattle Music Tokyo Japanese Lifestyle - Northgate Mall Store School of Taiko (206) 363-3213 | 401 NE Northgate Way, #740, Seattle Tokyo Japanese Lifestyle - Tacoma Mall Store (425) 785-8316 | www.Japantaiko.com (253) 475-5380 | 4502 S Steele St, #616, Tacoma Continuing Education Program Tokyo Japanese Lifestyle - Capital Mall Store Nikkei Horizons (360) 943-5790 | 625 Black Lake Blvd, # 334, Olympia (206) 726-6469 | www. nikkeiconcerns.com Anime Asylum Cooking (503) 284-6626 | 1009 Lloyd Center, Portland, OR VIDEO HOP Downtown Store Hiroko Sugiyama Culinary Atelier (206) 587-4037 | 601 S. King St. Suite#101, Seattle (425) 836-4635 | 22207 NE 31st St, Sammamish Pink Gorilla — International District NuCulinary (206) 264-2434 | 601 S King St, Seattle (206) 932-3855 | 6523 California Ave SW, Seattle Pink Gorilla — University District Satsuma Cooking School (206) 547-5790 | 4341 University Ave NE, Seattle (206) 244-5151 | 17105 Ambaum Blvd S, Seattle Tea Ceremony Urasenke Foundation Seattle Branch Miki House USA (206) 328-6018 | 5125 40th Avenue N.E., Seattle (425) 455-4063 | 1032 106th Ave NE #123, Bellevue Momo (206) 329-4736 | 600 S Jackson St, Seattle Ask your favorite cafe, store or restaurant Unique Plus - organic children’s store to stock IBUKI Magazine !! (425) 296 -1024 | 219 Kirkland Ave. #101, Kirkland

Fashion


www.ibukimagazine.com 21


[ TEA of asia ]

The Teas of Asia: A Two-Minute Tour By Tiffany Picard

E

arthy. Floral. Spicy. Buttery. These are some of the many flavors that can be found in a humble cup of tea. Many people consider tea to be nothing more than a convenient liquid to wash down a meal, but this beverage represents a world of flavors that can delight the palate of any food aficionado. All tea comes from the camellia sinensis plant. But like wine, the taste of tea can vary due to plant varietal, cultivation and terroir. Once you’ve experienced the variety of flavors that tea can offer, you’ll understand why tea is the most consumed beverage worldwide, second only to water! Here is a quick tour through some of the teas of Asia:

White Tea

To make white tea, the most tender leaves and buds of the tea plant are simply picked, lightly steamed and dried. The resulting flavor is smooth and sweet. If you like white wine, you’ll most likely love white teas.

green teas are famed for their bright green color and fresh, grassy flavor. Teas in Japan are often grown near sea level, and you can often discern nuances of oceanic air and seaweed. Matcha, powdered green tea from Japan, is a very ancient style of tea drinking still used in the Japanese tea ceremony. Chinese green teas are completely different, often with nutty notes and hints of edamame or green beans. Korea also produces extraordinary green teas, and the country’s unique tea ceremony elevates the brewing of loose-leaf green tea to an art form.

produced in Asia -- usually they are a blend of Indian or Sri Lankan black teas.

Food pairings: Lightly flavored dishes such as grilled halibut, vegetable stir fry or sushi.

This Chinese tea undergoes a special fermentation process, and the flavor can actually improve with age. The taste is like no other tea, often with the earthiness of a rainforest and a hint of smoke or fresh mushroom. The Chinese consider pu-erh to be the best tea for aiding digestion after a heavy meal and promoting healthy cholesterol levels.

Oolong Tea

Oolong teas are partially oxidized. The leaves are traditionally infused many times over, with each infusion yielding different complex flavors. Many oolongs from Taiwan are renowned for their light, sweet flavors, often with hints of honey, incense or stone fruits. Chinese oolongs range from wildly floral to dark and roasty. Coffee drinkers wanting to get into tea may enjoy darker Chinese oolongs.

Food pairings: Because of its delicate flavor, it’s best to enjoy white tea by itself, or as an aperitif.

Food pairings: Desserts such as oat scones and coconut bread for the greener oolongs; tiramisu and berry pie for darker oolongs.

Green Tea

Black Tea

Before the picked tea leaves can turn brown from exposure to oxygen, the oxidation process is halted, preserving the rich green color of the tea leaves. Japanese

22 息吹 ibuki • September / October 2011

Black tea is completely oxidized, which results in a strong brew that stands up well to milk and sugar. European teas such as English Breakfast and Earl Grey are actually

In India, masala chai is a creamy, spicy blend made of black tea, milk, sugar, cardamom, peppercorn and other spices simmered together. Darjeeling tea from India is considered the champagne of teas for its crisp, muscatel notes and the golden color of the infused tea. China also produces unique black teas that are less astringent than Indian teas, often with a smooth winey finish and chocolatey aroma. Food pairings: Dishes such as pesto salmon, shepherd’s pie or Peking duck.

Pu-Erh Tea

Food pairings: Dim sum or pork sirloin, or served after a rich meal as a digestif.

In future editions of Ibuki, we’ll delve deeper into each type of tea, the health benefits of tea and tips for brewing a perfect cup. Now more than ever, quality teas are available in the U.S. and other Western countries. If this two-minute tour piqued your taste buds, stop by your local tea shop or grocery store to start exploring the world of tea!

Tiffany Picard is a Seattle-based business consultant who specializes in the tea industry and online marketing. Visit her website at www.t-consultancy.com.


This winter: a very special Seattle cookbook

FUJI BAKERY All-Natural Organic Japanese artisan bakery

Delicious

Bellevue 145th Store

Seattle International District

145th

5th

148th

6th

QFC

1502 145th Pl SE, Bellevue Tel: (425) 641-4050 M-F: 8am-6pm, Sat: 8am-4pm Sun & Holiday: Close

Poire (Pear Danish) $2.50

Brioche Cube

Sunflower cheese cake$4.00

S King St

SE 16th St. Bellevue Collage

Croissant Aux Amandes$3.50

chocolate franbois (raspberry) & caramel banane

Lake Hill Blvd

S Weller St Uwajimaya

Daiso

526 South King St, Seattle Tel: (206) 623-4050 M-F: 11am-6pm, Sat: 11am-6pm Sun & Holiday: Close

Salmon :$1.50 Japon (azuki): $2.50

Come Experience Japanese street food

Cake citron $6.00(S) $9.00(L)

kushibar www.kushibar.com

2319 2nd Ave, Seattle, WA 98121 | (206) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am www.ibukimagazine.com 23


[ Travel ]

Food Theme Parks By Steve Corless

T

Shin-Yokohama Ramen Museum

okyo is a foodie paradise. The city is home to more than 160,000 restaurants, many of which are world renowned. The 2010 Michelin Red Guide, a respected guide to the world’s best restaurants, lists 197 starred restaurants in Tokyo, more than three times as many as New York and twice as many as Paris. But for the budget traveler, a visit to one of the food theme parks can be just as enjoyable and quite a bit easier on the pocketbook.

wholeheartedly embraced.

Fans of ramen flock to the Shin-Yokohama Ramen Museum to deepen their knowledge of the cuisine and taste some of the many styles of ramen that have developed in Japan over the years. Ramen, originally a Chinese creation, has grown in popularity since the 1950s. The Ramen Museum features a dozen ramen shops with regional flavors from different parts of Japan in a 1950s shitamachi (old style downtown) setting. Visitors can learn about the history of ramen and then enjoy some of their favorite noodles while strolling through the replicated neighborhood. Admission is 300 yen. Tickets for ramen are purchased from a vending machine in front of each shop.

Osaka is renowned for its inexpensive and tasty casual foods such as okonomiyaki and takoyaki. Naniwa Kuishinbo Yokocho, located inside the Tempozan Marketplace shopping mall, showcases Osaka’s variety of native dishes and specialties, all set in a 1970s street scene. Naniwa Kuishinbo is a good spot to stop by for a bite after visiting the wonderful Osaka Aquarium located nearby.

Another 1950s-themed food park is the Ikebukuro Gyoza Stadium. This is located in Namjatown inside the Ikebukuro Sunshine City shopping complex. Entry to Namjatown is 300 yen. Here you can stroll through recreated Tokyo street alleys of past decades and taste the many styles of gyoza, another Chinese dish that the Japanese have

24 息吹 ibuki • September / October 2011

Save some room for dessert, though. Namja Town is also home to Ice Cream City, an ice cream lover’s dream. With 300 flavors of ice cream to taste, there are sure to be a few new flavors here to discover. If the freshwater eel (unagi) or oyster ice cream seems a little bit too weird, you can always settle for something less exotic like the beef tongue or chicken wing ice cream.

Finally, the Osaka Takoyaki Museum, near Universal Studios Japan, is a great place to deepen your knowledge about what may be Osaka’s most famous contribution to Japan’s rich street-food culture. Some of Osaka’s most famous makers of takoyaki (ball-shaped bites of fried octopus) have stores here each serving their own unique style of the dish. Steve Corless is an independent travel consultant based in Seattle. Steve spent 15 years in Japan working in sales and marketing and as a US foreign service officer in Tokyo and Osaka. He lives in Lynnwood with his wife and daughter.


[ TOKYO FASHION ]

Jacket -STUNNING LURE Cut and Sewn -dazzlin

Maasa

Age 21 Occupation Hai r stylist Height 165cm Area Shibuya Favorites.. Brand ISTUNNING LURE, NINE Shop STUNNING LURE, NINE Salon afloat-f

Tokyo Street Snaps Visit style-arena.jp for more street fashion snaps from Tokyo. Photos Š Japan Fashion Association. All rights reserved. www.ibukimagazine.com 25


[ LIFESTYLE]

MOVIES FASHION MUSIC GAME & MORE

Art Tiger Tiger Tattoo • By Angela Cabotaje

From the moment you walk into Tiger Tiger Tattoo, you know you’ve entered much more than just a tattoo parlor. It is part tattoo shop and part art gallery. The front display windows are large and inviting, while inside, the walls are vibrant red and covered with paintings and other beautiful works. Tiger Tiger is part

of the P.A. Stephens’ Tattoo Emporiums family, which has six shops in total, including Seattle Tattoo Emporium, the oldest existing tattoo shop in the nation; it was established in 1941. Proprietors Chula and Jimmy the Saint pride themselves on creating a place where tradition, culture and community can all come together. After closing a shop in Columbia City, they decided that a move to the International District — and Nihonmachi in particular — would be a perfect fit. Tattooing has deep ties to the Japanese culture. Since World War II, a trading of techniques and cultural influences allowed the art to blossom. Today, Chula and Jimmy both refer to the works of ukiyo-e masters Utagawa Kuniyoshi and Tsukioka Yoshitoshi, who greatly

influenced the Japanese tattoo narrative. Chula and Jimmy each have more than 20 years of experience and do a mix of custom and traditional work for their loyal clientele and new customers. “Tattoo is just another form of art,” Chula explains. “The canvas is just different.” As for their new location, he sums it up like this: “We found a place where we know we belong.” The neighborhood, Chula says, has been extremely supportive and welcoming. In turn, Tiger Tiger strives to give back and be an active member of the community. They participated in Nihonmachi Nites this past summer and plan to raffle off tattoo time to help raise money for a local organization this holiday season as they did last year. “The fact that we’re in the business of helping people feel good about themselves — adorning the body — it makes us feel good,” Chula says. “It’s a very gratifying job.” For more information about Tiger Tiger Tattoo, visit them at 614 South Jackson Street, Seattle, WA 98104 or call (206) 682-1176.

Game Street Fighter IV: Volt • By Rohan Rimando Capcom has rapidly taken its games online in the past few years. With Street Fighter being one of the best fighting games around, it has built a robust and active online arena for PC and console players in time for the recent release of Street Fighter IV. Following its latest update for Console and PC versions, Capcom brings the same experience to iphone and ipad owners with Street Fighter IV: Volt. SF IV: Volt takes the iOS’s Game Center, 3G and wifi capabilities and catapults players into the rich and massive global arena with Online Versus. SF IV: Volt brings online play to the iOS device with several game modes, including the new Wandering Warrior. Arcade mode now allows online challengers to jump into your game anytime. In addition to this, bluetooth mode is available for matches with friends or family

E Z CHAIR BARBER

with other iOS devices. SF IV: Volt returns with Street Fighter’s classic 2D perspective and 18 playable characters, adding Balrog, Cody, Vega and a secret unlockable character to the previous iOS release. It offers an assortment of new combo chains including Unique, Special and

Ex Moves and enables highly customizable button layouts with Visual Pad, allowing simpler execution of special moves and combos. The game runs on iOS 4.1 devices and higher and is available in the app store for $4.99. Photos © Capcom USA Inc 2011 all rights reserved

Aisha

Medical Dental Building 509 Olive Way, Suite 1201, Seattle (206) 621-9494 | aishainfo.com

Skin and Body Care Therapy

12121 Northup Way #210, Bellevue Tel: (425) 702-9900

Hair & Pedicure For Men Walk-ins Welcome!! 26 息吹 ibuki • September / October 2011

Try Japanese style eyelash perm Anti-aging facials, Therapeutic massage, Body detoxification wraps, La Hot Stone Therapy, Eyelash perming, and more.

“A heaven hidden within steps of Westlake Center”


Music Bubble Pop - HyunA

Book A Geek in Japan • By Josh Powell There’s nothing particularly “geeky” about Hector Garcia’s new cultural guidebook A Geek in Japan. While perhaps more skewed to the pop culture aspect of things, its scope isn’t limited to just the otaku side of Japan. Garcia (a Spaniard working at a Japanese company in Tokyo) exhibits the traits of any observant expat: a curiosity about his new home, a desire to document and make sense of what he sees, and the need to share those observations with others. The 21st century expat has social media at his or her disposable — when presenting this article to blogs, Facebook, Twitter, etc. Garcia’s Kinokuniya Book Store blog (www.kirainet.com) claims to be $18.95 >> $17.05 one of the top 10 most popular blogs on Japan. Publishing a book based on a blog is certainly a venture that can be met with varying levels of success. While one of the strengths of print media is its immersive quality, this book is an exercise in replicating the somewhat cursory nature of the Internet: the ability to skim and pick out tiny bits of information before quickly moving on to the next point of interest. The book is densely packed — pages have tiny margins and pictures; text and charts spill to the very edges. Wikipedia put the encyclopedia online, and this book takes Wikipedia and turns it back into print form. Numerous topics are covered — from martial arts to manga, Tezuka to tatemae — with only a few paragraphs devoted to each. A Geek in Japan certainly isn’t going to give a deep knowledge of any one facet of Japanese culture, but it doesn’t claim to. It essentially mirrors the experience of a new expat, who, on any given day, is exposed to dozens upon dozens of new pieces of information: a new Japanese word, a new understanding of the etiquette, a further glimpse into popular culture or time-honored traditions. This book will appeal to Japanophiles who haven’t already convinced themselves that they’re experts on all things Japan; but perhaps the perfect audience is the traveler who has just returned from his or her two-week journey through Japan with a well-used JR rail pass and a newfound interest in Japanese culture. This book will help travelers make sense of the trip and keep their love of Japan stoked. For those who haven’t visited, it may plant the seed that leads to one day finding themselves touching down at Narita airport, dozens of questions about Japanese culture already forming in their minds.

10% discount

Photo © Cube Entertainment

Fast-rising singer HyunA from the Korean band 4minute released her solo mini album entitled Bubble Pop on July 5. Bubble Pop includes a fast-moving dance song with an up-tempo beat. The accompanying music video reportedly attracted over 1 million views per day during the five days after its release. One important viewer notably underwhelmed with the video was Korea’s Broadcasting and Communications Review committee, which ruled the singer’s choreography and outfit were sexually suggestive, prompting HyunA’s production company to halt TV promotion of Bubble Pop.

Movie The Housemaid

Photo © 2010 - IFC Films

In the film The Housemaid, Im Sang-soo resurrects a 1960s classic South Korean film in which an attractive but malicious woman devastates the family that has hired her as a maid. Im Sang-soo’s creation is a harsh, suspenseful thriller that takes place in the home of a wealthy businessman who takes advantage of the maid, played by Jeon Do-yeon. The film is tinged with eroticism while the camera reveals scarcely dressed characters. The filming as well as the set detail that went into the house was masterfully done. The Housemaid should keep viewers interested from the beginning until the final credits roll.

The leading source for Asian books including bento recipes and cookbooks!!

Seattle 525 S Weller St, Seattle (206) 587-2477 Portland 10500 SW Beaverton Hillsdale, Beaverton (503) 641-6240 Inside Uwajimaya www.ibukimagazine.com 27


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Bubble Me — Bellevue Factoria

Dozo Cafe Bellevue

(425) 644-8899 | 3720 Factoria Blvd SE, Bellevue

Dozo Japanese Sushi Cuisine (425) 251-0900 | 206 Main Street, Kirkland

http://dozocafe.com

UMAMI KUSHI - Yakitori Catering

The bubble tea store inside of Factoria shopping mall recently added Japanese style crepes to its menu. “I am a big fan of Japanese crepes myself and always had to travel to Seattle to fulfill my cravings. So why not to have them at my store?” says Anthony Chiu, owner of Bubble Me. The store offers more than 15 kinds of crepes, from the popular strawberry chocolate ($4.29) to savory crepes such as tuna salad ($4.29). Since it opened last year, Bubble Me has been a destination for Eastsiders looking for Asian street sweets such as bubble tea, egg puffs and shaved ice. Bubble Me is conveniently located next to Target inside the Factoria shopping mall. It’s a one-minute walk from Genki Sushi. The store donates 5% of its profit to Seattle Children’s Cancer Advocacy Network. Bubble Me (206) 412-9883 4055 Factoria Mall SE, Bellevue

Catering service for private parties, special occasions, and festivals ご自宅でのパーティーやイベント会場へケータリングします!

手羽先 レバー ねぎま つくね エリンギ トウモロコシ ししとう 焼きおにぎり 他多種対応!

“it’s in the fire”

King Salmon Kobe Beef Prime Rib Clam Oyster Asparagus Tsukune Negima and MORE!!

www.Umamikushi.com | tel (206) 265-1923 | Chef Harold Fields

Fresh strawberries topped with chocolate and whipping cream are wrapped with a thick and chewy crepe. Yum!

JapaneseÊnoodles

OverÊ30ÊAuthenticÊNoodles! OpenÊ7ÊDays

(253)Ê839-1115 31254ÊPacificÊHwy.ÊS. FederalÊWay,ÊWAÊ98003

Egg puffs are one of the most popular street snacks in Hong Kong. They’re made from egg, sugar and flour. It is said that the enterprising post-war generation in the 1950s created the egg-shaped mold to make up for an eggless batter, as eggs used to be a luxury.

Try taro-potato-flavored milk tea with chewy tapioca balls ($2.49-3.99). The natural sweetness of the taro potato makes this a tasty treat.

28 息吹 ibuki • September / October 2011


Dozo Sushi & Dining - Kirkland Dozo Cafe opened a new store in downtown Kirkland. This new restaurant is larger than the original cafe. It offers an extensive Japanese menu that includes everything from sushi, tempura and yakitori to Dozo’s signature ramen selections. The biggest change from the café in Factoria is that the Kirkland branch serves nabe hotpots and shabushabu. “Our shabu-shabu is something I want our customers to try. We only use highend meat, and you will see the difference after one bite,” says Owner/Chef Takao Saito. Dozo offers a shabu-shabu course dinner for $50 per person (two-order minimum) that includes shabu-shabu from a prime cut of rib eye, assorted sashimi, a grilled robata-style platter, tempura, sake-steamed clams (asari sakamushi), salad and ice cream. It will make a great treat during the winter season. Saito said he will also add more premium sake selections to the menu. Dozo Sushi & Dining (425) 250-0900 206 Main St, Kirkland

Thinly sliced American Kobe beef cooked in a shabu-shabu pot.

Dozo Cafe has two horigotatsu-style tables that seat up to six people.

IZAKAYA 居酒屋 In Japan, it is said sake is good for your skin.

Sugi Chan

Good to drink if not too much

Good to pour some in a bathtub

Sugi chan Yumm!

Sugi

Notchan from the tub..

I Love Ramen - Federal Way A new ramen shop opened in Federal Way. They have over 30 kinds of ramen including Tonkotsu, Chashu Ramen, Takana ramen, and their signature Nagasaki champon. I Love Ramen offers a home made authentic broth flavor. They are located right off Pacific Hwy, across the H-Mart plaza in Federal Way I Love Ramen (253) 839-1115 31254 Pacific Hwy S, Federal Way

IZAKAYA in WALLINGFORD

1618 N 45th St Seattle, WA 98103 Tel: (206) 632-7010 issian-seattle.com www.ibukimagazine.com 29


[ LOCAL EVENTS ] YELLOW FACE

SEP 2

by David Henry Hwang

When: September 2, 8-10pm Where: Richard Hugo House Fee: $9-$10

ReAct Theatre and the Pork Filled Players present the Northwest premiere of YELLOW FACE, the Pulitzer-finalist and Obie-award winning comic “mockumentary” about mistaken racial identity by David Henry Hwang. Info: www.reacttheatre.org/

Arts Gumbo

When: September 3, 5 – 10pm Where: Rainier Valley Cultural Center Admission: $5-$10

SEP 3

Explore Korea will present the sights, sounds and spices of Korea through programs in dance, music, martial arts, food, visual arts and film at the Rainier Valley Cultural Center. Info: www.rainiervalleyculturalcenter.org

Aki Matsuri

When: September 10-11 Where: Bellevue College’s main campus Admission: Free Info: www.enma.org

Nihonmachi Nites

When: September 10, 6pm-late Where: S Main St and Maynard, Seattle ID Admission: Free

SEP 10

When: September 11, 11am-7pm Where: Seattle Center - Center House Admission: Free Info: www.enma.org

Ikebana Workshop When: September 11, 1-3pm Where: Kobo at Higo Admission: $ 35 Info: www.koboseattle.com

JASSW 88th Anniversary When: September 13, 6:30-9pm Where: the Russell Investment Center Admission: $40-$35

SEP 10

SEP 17

Sam Ung, owner of Phnom Penh restaurant, will do a reading from his book I Survived the Killing Fields. Ung’s life story is the American Dream, from living through the Khmer Rouge in Cambodia to becoming a successful restaurant owner in Seattle. He will sign books after the reading. Books are available for purchase at the Marketplace. Info: www.wingluke.org

Enchanting China Septeber 25, 6pm Where: Meany Hall

SEP 25

The Seattle Chinese Orchestra will be performing at Meany Hall in celebration of 100 years of Taiwan. Info: http://www.meany.org

Sogetsu Ikebana Exhibition

OCT 1

Octobber 1-2 Where: Washington Park Arboretum - Graham Center Admission: Free Info: http://www.stgpresents.org WONDERLAND 2011

When: October 5, 7:30Where: Moore Theatre Admission: $45

OCT 5

Info: http://www.stgpresents.org

Aki Con

SEP 11 SEP 11 SEP 13

Celebrate 88th year anniversaty of Japan-America Society at the a one-of-a-kind 17th floor, 20,000 square foot deck with sweeping views. Entertainment includes haiku poetry composition competitions, ikebana demostration, outdoor moon viewing, parties with sake, Otsukimi dango, music and autumn delicacies. Info: www.jassw.org

Get IBUKI Magazine mailed to your home or office SUBSCRIPTION ORDER FORM $24 /year (6 issues) To subscribe, fill out contact information below and send with $24 check or money order. Make check or money order payable to: IBUKI Magazine, 12727 Northup Way Suite 3, Bellevue, WA 98005 Name: Address: E-mail address (optional):

Know of upcoming Asian Food, Music or other Community Events? Drop us an email so we can share it with our readers! 30 息吹 ibuki • September / October 2011

September 17, 4-5pm Where: Wing Luke Asian Museum Admission: Free with admission

DREAMS COME TRUE

Come enjoy Taico music, marchal arts and the movie under the stars: Howl’s Moving Castle. Info: www.nihonmachinites.com

Korean Cultural Celebration

Book reading with Sam Ung

When: October 7-9 Where: Hilton Hotel Bellevue Admission: $10-$45

OCT 7

In its fourth year, Aki con is a unique anime and manga convention that welcomes all ages. Located in the Bellevue Hilton Aki con has over 20 different contests, 3 stages, dances, video games, cosplay, artist alley and vendors Art by Tracy N room. From the first moment you walk in Aki con will transport you into the world of anime with a huge15 foot space needle, anime cut outs and open movie sets for taking photos. This year Aki con’s guest list will include the famous voice actors Kyle Hebert and Quinton Flynn as well as an Asian synth-pop band “The Slants.” and The Icarus Kid and more. Info www.akicon.org

GeekGirlCon

OCT 8

When: October 8-9 Where: Seattle Center Northwest Rooms and EMP Museum Admission: $45-$30

This first annual convention celebrates female girls in all aspects of the sciences, science, otaku, fiction, comics, gaming and related Geek culture. Info: http://www.geekgirlcon.com

Miyavi World Tour 2011

OCT 24

When: October 24, 8pmWhere: Showbox at the Market | Admission: $32.50-$35 Info: www.showboxonline.comv

NEXT ISSUE Coming November 1st


SPECIAL GUESTS Kyle Hebert, Quinton Flynn, The Slants, The Icarus Kid, COO, Warky T. Chocobo, Velocity Demos NDP Comics and More!

WWW.AKICON.ORG


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Profile for Ibuki Media

IBUKI Magazine Vol. 13 September & October 2011  

Japaense food & lifestyle magazine - IBUKI Magazine provides a variety of information on Japan, including traditional and modern arts and th...

IBUKI Magazine Vol. 13 September & October 2011  

Japaense food & lifestyle magazine - IBUKI Magazine provides a variety of information on Japan, including traditional and modern arts and th...