息吹 E XPL AI NED
Tokyo sky tree INTERVIEW
Tak Matsumoto & Koshi Inaba
sushi recipes Seattle Roll Hand-Roll Sushi
www.ibukimagazine.com 1 SEPTEMBER & OCTOBER 2012 Vol. 19 Seattle/Bellevue/Portland
2 息吹 ibuki • september /october 2012
IBUKI Magazine Vol. 19 September & October 2012
Interview —B’z One of the most successful rock bands ever gets ready for an expanded US tour. The duo that makes up B’z chat ted with Ibuki about music, touring and visiting the US..
Did you know that sushi started as fast food? Or that the size of the pieces used to be twice as big as today’s sushi? We talked to local sushi chefs about Edomae sushi’s roots and how it is being interpreted in Seattle today.
Eat & Drink 14
14 Seattle Roll 16 Hand Roll Sushi
Teas of Asia Restaurant Index
Lifestyle 17 21 22
City — Seattle i fart rainbow Travel the World at Uwajimaya Village
Uwajimaya is about much more than Asian groceries. Uwajimaya Village offers a world of culinary choices in its food court, a unique bookstore and even cosmetics and gift-buying opportunities.
Travel — Tokyo Sky Tree
Tokyo Sky Tree has transformed a sleepy part of eastern Tokyo into a tourist mecca.
Music Video Sports Gadget
K-pop girl group 2NE1 goes global “Jiro Dreams of Sushi” reviewed Sun sets on the Ichiro dynasty Nekomimi — mind-reading cat ears
Publisher James Spahn Managing Editor Misa Murohashi Sales Manager Keisuke Shimizu Editor-in-Chief Bruce Rutledge Editor and Translator Yuko Enomoto
Contributing Writers Denise Quach Lauren Greenheck Tara O’ Berry Contributing Artists Enfu (Ken Taya) Photographer Kenji Nakayama Art Director Lance Sison
4 6 Read Ibuki on your tablet PC
iPad / Nexus / any Android tablet Download at
ibukimagazine.com Past issues are also available for download
Web Director General inquiries Ken Fujimoto firstname.lastname@example.org VIdeo Reporter Advertising Info Ryo Yamaguchi email@example.com Interns Published by Kei Shimazaki SV SV Networks, LLC Denise Quach Yukio Sasaki Cover Photo Follow Sushi a la carte at IBUKI Magazine Fuji Sushi www.ibukimagazine.com 3
B’z brings A-game to North America this fall
Ibuki: Please tell us a little about B’z first English album, which was released this summer. Koshi: This is our first album all in English. We picked five songs from our catalog, added English lyrics and new arrangements, and re-recorded them. Ibuki: What are your expectations for the upcoming concert? What differences have you noticed in your live performances in Japan and America? Tak: There’s really no difference in our performance. We just do the best show we can in every city. Ibuki: This is the second year in a row that you have held a concert tour in the US, and this one is bigger than last year. Tak won a Grammy Award as well. Are there plans to continue increasing B’z activity in the US? Koshi: We’re not limited to North America, I’d like to be able to perform all over the world.
ince 1988, B’z has been cranking out hit after hit, making the group one of the most successful rock duos on the globe. Consider this: B’z has sold more than 80 million albums in Japan alone, put out 46 No. 1 hits and an astonishing 24 No. 1 albums. They even have their handprints imprinted on the RockWalk in Hollywood, CA. B’z consists of Takahiro “Tak” Matsumoto on guitar and Koshi Inaba on vocals. The two have covered it all during their career: hard rock, blues, pop — you name it, B’z has probably performed it. Yet for all their success, they are just recently getting a strong following in the US after Matsumoto won a Grammy and the band toured the country last year. This year, they’re back for some very special concerts in seven cities, including Seattle on Sept. 19 (see the end of the article for more details). Tak and Koshi sat down with Ibuki to chat about their tour, their new album and their stellar career. Excerpts follow.
Ibuki: Are there any American musicians or artists who inspire you or have made an impression on you lately? Tak: Adele, though she’s not American. She has an amazing voice. Ibuki: How do you like Seattle? Tak: I love Seattle, but unfortunately Ichiro is not there anymore. Koshi: Peaceful and beautiful, and the rock music scene is still so active. Ibuki: Popular musicians such as Nirvana and Jimi Hendrix came from Seattle. And as you say, Koshi, the rock music scene is really active. Do you have any words of advice for the next generation of artists in the US who aspire to become professional musicians? Tak: Listen to all kinds of music. Play with all kinds of musicians. Koshi: Practice a lot and play in front of as many people as you can. Ibuki: Ibuki magazine focuses on Japanese culture and food. Do you cook? Are there any foods you are looking forward to eating in the US? Tak: I can’t cook, but I love eating out. I’m looking forward to the sea4 息吹 ibuki • september /october 2012
food and American steak. Koshi: I don’t cook much, but I love American bagels. Ibuki: Are there any places in the US you hope to visit? Tak: Chicago. I’d like to visit the birthplace of blues. Koshi: Alaska. Ibuki: What’s next for B’z? Tak: We don’t know specifically yet, but we’ll definitely be touring and making new music. Koshi: We’d like to have a big 25th anniversary tour. Ibuki: Koshi, when writing lyrics, how do you choose your words? Do you have different tactics than other lyrics writers? Koshi: Melody gives me inspiration. I choose words and sing them,
“ Melody gives me inspiration.” Koshi then pick one. When I don’t want to change the word, I ask Tak to change the melody. It’s interesting that words give us different impressions when we read them and when we hear them. Ibuki: Tak, you have collaborated and played alongside Larry Carlton in the 2011 Grammy winning Take Your Pick as well as your new album Strings of My Soul�. Are there any other artists who you would like to collaborate with? Tak: I’m ready to collaborate with any great musician if I have a chance. Jeff Beck? B’z will be performing in seven North American cities this fall. The group kicks off “B’z LIVE-GYM 2012 -Into Free- U.S. Tour” on Sept. 17 at the Warfield in San Francisco, then comes to Seattle’s Showbox Sodo on Sept. 19. The duo will head north to Vancouver to perform at the
“ Listen to all kinds of music.” Tak Orpheum Theatre on Sept. 20, then do gigs in Toronto, Silver Spring, MD, New York City and Universal City, CA. For tickets and more information, go to bztickets.com. The self-titled album B’z includes the newly released single “Into Free -Dangan-“ featured in the video game Dragon’s Dogma, which has sold over a million units worldwide. All of the songs on the forthcoming album have been re-produced with English lyrics to coincide with the upcoming North American tour, B’z LIVE-GYM 2012 -Into Free-. www.ibukimagazine.com 5
[ Feature Sushi Explained]
Sushi Explained By Bruce Rutledge
espite its chic, upscale image, sushi has always been fast food. Hundreds of years ago, sushi was served in large pieces – think of two or three little pieces today combined into one – in shops catering to travelers. The food was fresh and meant to be eaten quickly. Customers would eat with their hands and wipe them on the store’s noren curtain. Savvy travelers would look for the store with the grimiest noren, knowing that it probably served the tastiest sushi. In 19th-century Tokyo, then called Edo, street vendors served sushi as we know it today – small rectangles of rice with a topping of fish. The public loved the quick, tasty snack, and soon sushi carts spread to other cities. That’s how Edomae sushi was born. Times sure have changed. I asked Daisuke Nakazawa, a chef at Shiro’s
6 息吹 ibuki • september /october 2012
in Belltown and before that at Sukiyabashi Jiro in Tokyo’s Ginza district, what master Sushi Chef Jiro Ono would do if someone wiped their hands on his noren. “Probably punch them in the face,” Nakazawa said with a laugh. But while dirty noren are no longer a mark of good sushi, the hallmarks of Edomae sushi – fresh, local fish served for quick consumption – still remain. “’Edomae’ means ‘in front of Edo,” says Chef Hajime Sato of Mashiko restaurant in West Seattle. The original Edomae featured whatever fish could be pulled from Edo Bay served on top a rectangle of rice. “But now Edomae sushi in Tokyo is from the Indian Ocean. That’s not Edomae sushi. It’s Indian Ocean-mae sushi! Edomae sushi is so misinterpreted,” Sato said. Chef Tak Sasaki of Shima Sushi in Wallingford agrees that in this global marketplace, trying to recreate Tokyo sushi in Seattle is a futile exercise.
Sushi A la Carte served in traditional boat shaped plate at Shima Sushi in Walingford. Photo By Kenji Nakayama
Chef Tak Sasaki of Shima Sushi (4429 Wallingford Ave N, Seattle) beautifully arranges sushi a la carte on a special boat-shaped plate.
The key, he says, is delivering fresh, tasty, well-made pieces of sushi that please his customers. That equation for success hasn’t changed since the days of Edo. Despite a plethora of fusion restaurants and rolls with all sorts of nontraditional ingredients, the skill and aesthetic simplicity embodied in Edomae sushi is far from lost. Chefs such as Yuki Goto of Fuji Sushi in the International District spend day and night mastering the craft. Goto got his start doing rolls in California, but now he’s doing traditional sushi in Seattle. The difference? “Edomae sushi is complete deliciousness, which the chef enhances,” he says. “Rolls are fun.” “There’s the warmth of the rice and the coolness or warmth of the topping – there are many levels at play,” says Nakazawa. “We try to serve it at the best possible time, so we’d like you to eat it right away.”
Sushi culture is filled with arcane trivia. Did you know that the chef and staff in a Japanese restaurant have code words for numbers? That allows the chef to yell out the total of a bill without embarrassing (or shocking) the customer. There are other code words, too, which connoisseurs can use to show off their knowledge. Call the soy sauce “murasaki” (the Japanese word for “purple”) and you’ll sound like a pro. Or say “agari” at the end of your meal and you’ll get a cup of green tea. But most important to the sushi experience is to cut through the mystery and embrace the cuisine’s essence: fresh, often local food served with dexterity in a convivial atmosphere. It’s served quickly and should be consumed quickly. It’s delicious, and it’s healthy. Not much mystery in that. On the following pages, we’ll introduce some of the most popular sushi toppings, ask local chefs for tips and say farewell to a seafood pioneer. www.ibukimagazine.com 7
[ Feature Sushi Explained]
Neta: The Toppings How well do you know your sushi toppings?
Even connoisseurs can get confused because there is a lot of conflicting information out there, and fish often go by several names. We’ve provided a quick guide to some of the most popular toppings, or neta, to bring you up to snuff before your next trip to the sushi bar.
はまち Hamachi (Yellowtail)
Perhaps the best-known sushi topping is the thick, blood-red maguro. Generally speaking, maguro refers to bluefin tuna. The price of maguro has been rising because of the increased popularity of sushi. This causes sushi chefs headaches and has threatened the bluefin stock because of overfishing. Still, maguro remains a staple of most sushi bars. Sushi trivia: Until maguro became popular in the 1960s and 1970s, most Japanese found it too fatty to eat. They used it for cat food!
A common sushi fish, “hamachi” refers to farmed yellowtail found mostly in Japan and Australia. The farmed fish gets less exercise than wild yellowtail, thus it is fattier and richer. Before Japan started raising hamachi in farms in the 1970s, the term was often applied to a young yellowtail, and buri, common in Japan, was used to refer to the bigger, fully grown yellowtail. Today, “hamachi” almost always refers to the farmed fish, but ask your fishmonger just to be sure.
ki tsu o in jo n owa in
Pair wit h Dai Yo by Tsu gi k
鮪 Maguro (Tuna)
Sushi preparation by Shima Sushi
Some sushi fans consider this fatty slab of belly meat the ultimate neta. There are two types of toro: chutoro, which comes from the side of the belly, and otoro, which is so fatty it practically falls apart in your mouth. Sushi preparation by Fuji Sushi
8 息吹 ibuki • september /october 2012
かんぱち Kanpachi (Amberjack)
Kanpachi is the Japanese name for a fully mature amberjack. Often, Japanese name fish by their different stages of growth, so while a mature four-foot or bigger amberjack is called “kanpachi,” a one-footer, also considered a delicacy, is called “shokko.” Kanpachi is firmer than hamachi and less buttery. Chef Tak Sasaki of Shima Sushi in Wallingford says it’s a good gateway fish for sushi customers who favor fatty neta but are willing to try something different. Sushi preparation by Shima Sushi
r Ho ginjo ai ikan e
Pair w Junma ith iD by Gek k
とろ Toro (Fatty belly of the tuna)
Pair with Tsu Hon ki by Tsu j k
Kinen wa o n zo o nowa i
鯵 Aji (Horse mackerel) Chef Yuki Goto of Fuji Sushi in the International District recommends that sushi customers give the “blue fish” (aozakana) like aji a try. Some American sushi fans are a little leery of the fishier sushi neta, but aji makes a delicious sushi topping. Chefs sometimes serve it with a smidgen of grated ginger on top. Sushi preparation by Shima Sushi
たまご Tamago (Egg) The simple sweet omelet topping known as tamago and favored by children in Japan can present its own challenges, as anyone who has seen the movie Jiro Dreams of Sushi (see review on page 24) knows. In the film, Chef Daisuke Nakazawa, now employed by Shiro’s in Belltown, relates how he had to try 200 trays of eggs before his boss, famed Sushi Chef Jiro Ono, finally told him he had gotten it right. Some guests at Shiro’s have taken to calling Nakazawa “The Egg Man.” Sushi preparation by Shima Sushi
平目 Hirame (Fluke) Also known as summer flounder, hirame is lean, light, firm and subtly flavorful. Sometimes the sushi chef will serve it with ponzu sauce, a light, citrusy sauce, and top the neta with thinly sliced scallions and a dollop of roe. Sushi preparation by Fuji Sushi
[ Feature Sushi Explained]
Neta: The Toppings How well do you know your sushi toppings? いか Ika (Squid)
蛸 Tako (Octopus) This purple and white topping is firm and chewy. A thin slice of the octopus’ leg is cooked before serving to add taste. Because of its firm consistency, it often wears a belt of nori seaweed around it to hold it in place. Sushi preparation by Shima Sushi
Ika is a firm topping, but not as stiff as octopus. The fresher the squid, the more translucent it appears. But that translucent state lasts a very short time. Most ika will be served white. The chewy texture reveals subtle flavors. Sushi preparation by Shima Sushi
Pair wit h Hon K by O j z
ba tan a ar zo o eki
帆立 Hotate (Scallop)
Pair w Hon ith by Hak j u
o jur Ki o oz hika s
The soft, sweet scallop makes an excellent sushi topping. Chef Tak Sasaki at Shima Sushi imports his from Hokkaido. “You can taste the sweetness,” he says. “It’s really different from other scallops.” Mashiko Chef Hajime Sato serves his scallop sushi with lemon and tobiko (flying fish roe). Yum. Sushi preparation by Shima Sushi
10 息吹 ibuki • september /october 2012
ほっき Hokki (Surf clam) This soft, chewy neta reveals its flavors the more you chew, like tako and ika. The clams can be served raw or cooked. If the tip of the clam is red, it was probably cooked beforehand. But that’s not necessarily a bad thing: Even the Japanese differ on whether the hokki is better raw or cooked, with northerners typically preferring them cooked. Sushi preparation by Fuji Sushi
HAKUSHIKA KIJURO Tokubetsu Hon-jozo num lati jo P ki igin a ki e
Pair with O Junma ze i by O D z
いくら Ikura (Salmon roe)
A favorite in the Pacific Northwest because of the prevalence of salmon, ikura sushi is a bunch of orange salmon roe glistening atop rice wrapped in seaweed. It’s Japan’s caviar, a rich treat that many sushi connoisseurs save for last.
Elegantly Balanced, Matches Perfectly with Sushi and Sashimi On sale at your loca l Asian Grocer
Sushi preparation by Fuji Sushi
Pair with Hak Junm u a by Hak i u
うに Uni (Sea Urchin)
Classic ka o i sh injy a G shik
Definitely an acquired taste, but once you’ve acquired it, you’re hooked for like. The melt-in-yourmouth sea urchin is best fresh and in the winter. Hajime Sato of Mashiko in West Seattle sources his directly from a fishing boat in the San Juan de Fuca Straits.
High Quality Short-Grain Rice Perfect for cooking Sushi Rice
Sushi preparation by Shima Sushi
[ Feature Sushi Explained ]
The deluxe sushi combo from the dinner menu of Fuji Sushi (520 South Main Street, Seattle), one of the most trusted sushi restaurants in Seattle when it comes to traditional Edomae sushi.
Straight Talk from Seattle Sushi Chefs
So you think you know your sushi, do you? We bet you’re pretty good at rattling off the Japanese terms as you order — words like unagi and hamachi just roll off your tongue. But while we Americans have been enjoying sushi for a quarter century or so, the
Japanese have been in this business for a couple of centuries. We asked some local sushi chefs to give us a few insights into sushi and Japan’s sushi culture.
Chef Yuki Goto Fuji Sushi, International District Try Some Fishy Fish! Chef Yuki Goto has been making sushi since he moved from Japan to Sacramento in 2003. Now he’s plying his trade at the venerable Fuji Sushi, and he’s shifting from mostly rolls and fusion sushi to traditional Edomae sushi. He takes his job very seriously. His advice to customers? “Try not to use so much soy sauce. It’s a waste of good fish,” he says. “And go easy on the wasabi. You don’t have to use too much.” But Goto has a lot of good things to say about his experience in American sushi bars. “Customers will start the conversations with us,” he says. “I think Americans are really good at communication. It makes me happy.” Goto tells his customers to try more aozakana (literally “blue fish,” for those fishier fish that have a blue tint) because they are such a big part of sushi in Japan. “I serve local sardines, and many customers tell me they like them,” he says. Other “blue fish” include all sorts of mackerel (saba, aji, etc.) and anything that glistens and is a silvery blue hue. 12 息吹 ibuki • september /october 2012
Chef Tak Sasaki --- Shima Sushi, Wallingford Go Easy on the Condiments! Chef Tak has seen the global sushi boom first-hand. He learned his craft in Kobe, then came to California in 1984, when many Americans were still mildly repulsed by the idea of eating raw fish. Today, he says, his customers in Wallingford can’t get enough of the stuff. Tak says his American customers are getting more and more knowledgeable about sushi, but they still make a few basic mistakes. First, he says, go easy on the soy sauce so as to be able to really taste the topping and the rice and the nori. Second, remember that sushi typically contains wasabi, so there’s no reason to add even more of it to your plate of soy sauce. That’s meant for sashimi. But Chef Tak isn’t one to hound his guests. This is the United States after all, he says, and the customers should be allowed to enjoy their meal as they like. In fact, trying to replicate Edomae sushi in Seattle is a foolhardy task. The fish delivery system here is not set up as it is in Tokyo or Osaka, so sushi bars need to be flexible and inventive in their offerings, whether it’s by making a roll or the more traditional nigiri sushi.
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Chef Hajime Sato --- Mashiko, West Seattle Think about What You’re Eating! Chef Hajime Sato operates one of the only sustainable sushi restaurants in the world, Mashiko in West Seattle. Sato made the decision to take all unsustainable ingredients off the menu because of the damage being done by overfishing. But Sato doesn’t see himself as some sort of sushi radical. “Edomae sushi is what I’m going for,” he says. Sato explains that Edomae sushi was originally about serving sushi made from the fish pulled out of Edo Bay (today’s Tokyo Bay), and that exotic ingredients shipped in from far away were never part of the menu. By focusing on the bounty of the Northwest, Sato says, he’s returning to the original inspiration for Edomae sushi: “What’s local? What’s in season?” Sato points out that a true gourmand should find it boring to eat the same toppings in New York, Honolulu, Tokyo and Hong Kong. So at Mashiko, get ready for anchovies, sardines, smelt, sea urchin from a local fisherman ... That’s the spirit of Edomae, Sato says.
Chef Daisuke Nakazawa --- Shiro’s, Belltown No Time Like the Present to Eat that Sushi! Chef Daisuke Nakazawa arrived this spring from the revered Jiro Sukiyabashi sushi restaurant in Ginza to help Shiro Kashiba behind the bar of Shiro’s in Belltown. In his first few months in the US, Nakazawa has been going to English classes in the morning, then working from early afternoon until after midnight at Shiro’s. Ibuki asked him what sort of differences he saw in the Japan and US sushi scenes. American customers “look like they really want to enjoy the meal,” Nakazawa says. “That’s my feeling … One of the great things about customers here is when they go for omakase, they really put their trust in us. That’s great.” But Nakazawa has some advice for the wanna-be connoisseurs out there: “If possible, eat sushi in one bite because of the balance among the fish and rice and wasabi and soy sauce. There is meaning in the way the chef will bring all of these items together. “Also,” he continues, “whenever possible, eat the sushi soon after it is served … If you don’t do this, it’s a waste. There’s the warmth of the rice and the coolness or warmth of the topping – there are many levels at play. We serve it at the best possible time, so we’d like you to eat it right away.”
Seattle’s Seafood Superman RIP Dick Yoshimura, 1914-2012 When Dick Yoshimura, founder of Mutual Fish, died on July 5, a little bit of Seattle food history died with him. Yoshimura founded Mutual Fish in 1947. He turned the little store into one of the most well-reputed fish markets in the city – a place that young chefs such as Tom Douglas flocked to. Douglas, a recent James Beard award winner, even credits Yoshimura with teaching him vital lessons about seafood. “He taught me how to back off and respect the beauty of the product,” Douglas told The Seattle Times. “He brought that respect to the fish, and as a young white kid, it was fascinating to learn under him.” Dick and his son Harry and grandson Kevin have consistently stayed ahead of trends in the fish business, inspiring professional and amateur chefs alike. They brought in live tanks for shellfish before any other Seattle market, began importing fish from Hawaii and California before the competition, and today, they are spreading awareness about sustainability by labeling their fish with the Monterey Bay Aquarium Seafood Watch recommendations. Dick Yoshimura came to the US as a teenager and began working at local fish markets. He was a hard worker and quickly found work again once he was released from the World War II detention camps for Japanese Americans. He could be seen around the store right up until his death, at age 98. Mutual Fish is a small store, but the Yoshimuras say that helps them maintain the highest quality. Look for Harry and Kevin to continue the success that family patriarch Dick Yoshimura started six and a half decades ago. www.ibukimagazine.com 13
[ IBUKI recipe ] Seattle Roll Ingredients (4 ROLLS) 6 cups of cooked short grain rice 6 tbsp
Mizkan™ Sushi Seasoning
4 sheet of nori (roasted seaweed) <Filling> 1/3 lb salmon (sashimi grade), sliced long way 4 tbsp cream cheese 1/4 English cucumber, sliced long way
Directions 1. Steam rice according to the directions on the rice package. 2. Pour rice into large shallow bowl and pour Mizkan™ Sushi Seasoning over the rice. 3. Mix the vinegar and rice immediately using a large spoon while rice is still hot. 4. Spread the rice over the bowl and allow it to sit for 10 minutes for cooling. Now your sushi rice is ready! 5. Cover bamboo mat (or aluminum foil) with plastic wrap. Put a sheet of nori on top of the plastic wrap. 6. Spread sushi rice evenly and about half-inch thick on top of nori. 7. Turn the sushi layer over so that the seaweed is on top. Place cream cheese, salmon and cucumber lengthwise on the nori. 8. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Push the bamboo mat gently. Do not push too hard, otherwise the rice will get too firm. 9. Remove the bamboo mat. Wet a knife and slice the roll into bite-size pieces.
14 息吹 ibuki • september /october 2012
T e a
Genmaicha: A Rich Tea with Humble Beginnings
[ TEAS of asia ]
By Tiffany Picard
ea pairs wonderfully with different types of food, but Japan’s genmaicha green tea is unique because it has food in it! Also called “popcorn tea” because of the toasted rice kernels that are blended with Japanese green tea, genmaicha translates to “brown rice tea.” This popular drink is served at countless sushi restaurants and consumed as an everyday tea in Japan.
or other Japanese meals. Genmaicha is also a great drink for people new to the world of green tea, since its rich, toasty flavor gives it widespread appeal.
the tea or it will become bitter). Alternatively,
Here are a few tips for brewing use more tea leaves combined with a brief 30 genmaicha using a traditional second steep time. You can also re-steep the same tea leaves to discover different flavor Japanese kyusu teapot:
qualities in subsequent brewings of the same A Japanese kyusu usually holds about eight tea leaves. ounces of tea and features a side-handle and According to legend, genmaicha developed interior filter to strain the tea leaves as you Like cuisine, tea is both an art and during the days when only the samurai and pour. Bring water to a boil and let it stand for a science. upper classes had access to high-quality sen- about five minutes to let it cool below the Genmaicha may be a humble cup, cha green tea in Japan. boiling point, around 180 degrees.
The lower classes had to make do with lower grade bancha green tea. To make their precious tea leaves stretch further, they would add toasted rice kernels to their teapots. Although genmaicha has humble beginnings, it has evolved into a popular type of tea in its own right, with higher-quality versions readily available. Yielding a golden yellow infusion and sweet, nutty flavor, genmaicha is the perfect complement to sushi
but it yields a special richness of
Add one rounded teaspoon of genmaicha to its own. the teapot and fill the teapot. Replace the lid and let the tea steep for about one minute, Explore this tea and find out why it has then decant the entire pot into a separate charmed tea drinkers throughout the centucup. If you are decanting the tea into two ries. cups, pour a little tea into one cup, then the other, alternating back and forth as you pour to ensure the flavor in both cups is consistent. One of the wonderful things about tea is that you can control many variables to fine tune the flavor to fit your palate. If you prefer stronger tea, try using hotter water or a longer steep time (but take care not to over-steep
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.
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[ IBUKI recipe ] Hand Roll Sushi Ingredients (8 ROLLS) 4 cups cooked short grain rice 4 tbsp
Kikkoman Seasoned Rice Vinegar 8 sheets nori (roasted seaweed) <Filling> 1/3 lb tuna (sashimi grade), sliced long way 8 shiso leaves Daikon radish sprouts, washed
Directions 1. Steam rice according to the directions on the rice package. 2. Pour rice into large shallow bowl and pour Kikkoman Seasoned Rice Vinegar over the rice. 3. Mix vinegar and rice immediately, using a large spoon , while rice is still hot. 4. Spread the rice over the bowl and allow it to cool for 10 minutes. Now your sushi rice is ready! 5. Place a sheet of nori on a flat surface. 6. Wet your hand with some water, scoop out about 3 tablespoonfuls of sushi rice and spread over the nori, generally favoring the corner which will be at the opening of the sushi roll cone. 7. Add a leaf of shiso, some radish sprouts and a long piece of tuna. 8. Roll the sheet to form a cone shape. Make sure you roll tightly to secure the sushi rice and fillings.
Check out more recipes online
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16 息吹 ibuki • september /october 2012
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5 GALLON PACKS FOR RESTAURANT USE
[ CITY seattle ] O’ Asian — downtown Seattle Tucked into the middle of corporate office buildings in the heart of downtown Seattle, at the plaza level of the 5th Avenue Building is O’Asian. This is a classy Asian restaurant that showcases different authentic Asian cuisines using local and seasonal ingredients. The dinner menu has a wide array of selections including Kobe beef medallions, rack of lamb, Peking duck, Szechwan kung-pao chicken, Dungeness crab, Hong Kong style golden lobster, beef chow fun, Singapore vermicelli and much more. Plus, O’Asian does not use MSG. During lunch hours (11:00am-3:00pm weekdays and 10:00am-3:00pm weekends), the restaurant serves more than 60 dim-sum selections made fresh in-house every day. O’Asian also serves hard-to-find premium Asian teas as well as fusion signature cocktails. To start your night, try O’Asian’s Oolong hi tea (O’Asian special brewed Oolong tea mixed with just the right amount of shochu) or a ginger lemon drop (a mix of Yazi vodka, triple sec, muddled lemons, sweet-and-sour mix, all garnished with a lemon). The happy hour menu has great deals including $4 draft beer, $5 house wine and cocktail of the day, $4 dim sum and much more. It’s available from 4pm to 7pm and 9pm to close, every day. The restaurant can be reserved for weddings, corporate events and private dining with up to 200 guests. Free validated parking is available. O’Asian | (206) 264-1789 |800 5th Avenue, Suite Plaza 1, Seattle www.oasiankitchen.com
iFly — southcenter For many, skydiving is an activity placed fairly high on the bucket list of exciting things to do. However, for the vast majority of people living in metropolitan areas, it’s not always easy to find time or money to fly up several hundred feet into the air and jump out of a plane. Located just next to Westfield Southcenter Mall in Tukwila, iFLY Seattle is the seventh and most recent indoor skydiving and vertical wind tunnel to open globally and provides the opportunity for Seattleites to experience the thrill of skydiving at a low cost and without someone strapped to your back. While it may not be exactly like skydiving, iFLY comes pretty close to it. The vertical wind tunnel moves air up a large cylinder column in which airflow is completely controlled by iFLY’s highly trained staff. Flyers are trained on appropriate form and communicative gestures and signals when in the air. If you’re really fancy, you can even do spins and tricks! For those of you who would like to get a glimpse of what skydiving feels like or just want to experience flying, iFLY is the place to go with your family and friends. iFLY Seattle (206) 244-4359 | 349 Tukwila Pkwy Tukwila, WA 98188
Wasabi at PNK — downtown Seattle Wasabi Bistro, the popular fusion sushi destination in Belltown, has begun serving food at pnk Ultra on the top of Pacific Place. Sushi and sake are served in a chic atmosphere with a contemporary twist. The new menu offers a sushi roll for every mood and every occasion. Try the inglorious basterd roll or the Promiscuous Princess Roll. For the more traditional sort of bar hopper, Wasabi at Pnk also offers an abundance of appetizers and bar plates. But why limit yourself to the typical salty pub nuts? Here, you can lighten up your breath with fried sweet potato and caramelized pears and brie with walnuts or, for those of you not practicing your pick up lines, try a large helping of garlic edamame and top it off with a spicy pork belly taco. Pnk Ultra Lounge (206) 623-2222 | 600 Pine St. 4th Floor in Pacific Place
[ Restaurant Index ] SEATTLE Greater Seattle Mashiko Japanese Restaurant (206) 935-4339 4725 California Ave SW, Seattle Check out sushiwhore. com You’ll like it.
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 Samurai Noodle — Capitol Hill (206) -323-7991 414 Broadway E, Seattle
Samurai Noodle — Uwajimaya (206) 624-9321 606 5th Ave. S, Seattle
Aoki Japanese Grill & Sushi Bar (206) 324-3633 621 Broadway E, Seattle
(206) 448-2488 2319 2nd Ave, Seattle (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
Aloha Ramen (206) 838-3837 8102 Greenwood Ave N,Seattle Bush Garden Restaurant (206)682-6830 614 Maynard Avenue S., Seattle Chiso (206) 632-3430 3520 Fremont Ave. N, Seattle
Genki Sushi — Queen Anne (206) 453-3881 500 Mercer St #C2, 2B, Seattle
Genki Sushi — Capitol Hill ((206) 257-4418 1620 Broadway, Seattle
Fort St. George
Hana Restaurant (206) 328-1187 219 Broadway E, Seattle
(206) 632-7010 1618 N 45th St, Seattle (206) 622-0634 601 S King St # 206,Seattle (206) 382-0662 601 S King St # 202, Seattle
I Love Sushi — Lake Union 206-625-9604 1001 Fairview Ave N, Seattle
(206) 762-0752 6538 4th Ave. S, Seattle
(206) 624-1201 520 S Main St, Seattle
Hiroshi’s Restaurant (206) 726-4966 2501 Eastlake Ave E, Seattle Kaname Izakaya Shochu Bar (206) 682-1828 610 S Jackson St, Seattle Kisaku (206) 545-9050 2101 N. 55th St. #100, Seattle
Kozue Japanese Restaurant (206) 547-2008 1608 N 45th St, Seattle
Momiji (206) 457-4068 1522 12th Ave., Seattle 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 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 4 W 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
New Zen Japanese Restaurant
(425) 254-1599 10720 SE Carr Rd, Japanese Fami-Res (Family Restaurant) www.newzensushi. com
(206) 575-6815 16820 Southcenter Parkway, Tukwila
North End Cafe Soleil (425) 493-1847 9999 Harbour Place # 105, Mukilteo Bluefin Sushi & Seafood Buffet (206) 367-0115 401 NE Northgate Way # 463, Seattle Edina Sushi (425) 776-8068 19720 44th Ave W, Lynnwood Marinepolis Sushi Land — Lynnwood (425) 275-9022 18500 33rd Ave NW, Lynnwood Matsu Sushi (425) 771-3368 19505 44th Ave W #K, Lynnwood Sakuma Japanese Restaurant (425) 347-3063 10924 Mukilteo Speedway # G, Mukilteo Taka Sushi (425) 778-1689 18904 Hwy 99 Suite A, Lynnwood
Blue Ginger Korean Grill & Sushi Genki Sushi — Renton (425) 746-1222 (425) 277-1050 14045 NE 20th St, Bellevue 365 S. Grady Way # B & C, Renton Daimonji Sushi & Grill (425) 430-1610 5963 Corson Ave S, # 194, Seattle Toshi’s Teriyaki Grill (425) 687-5938 509 South 3rd St, Renton
Ginza Japanese Restaurant (425) 709-7072 103 102nd Ave SE, Bellevue Genki Sushi — Factoria Mall (425) 747-7330
B-4, 4055 Factoria Blvd SE, Bellevue
Shima Sushi Bar 18 息吹 ibuki • september /october 2012
4429 Wallingford Ave N, Seattle Tel: (206) 632-2938 Hours: Sun-Thu 5 pm - 10 pm Shima Fri & Sat 5pm - 12am www.shimasushibar.com
Wallingford Ave N
[ Restaurant Index ] Gourmet Teriyaki (206) 232-0580
7671 SE 27th St, Mercer Island
Izakaya Sushi — At The Landing (425) 228-2800 829 N 10th St. Suite G, Renton Izumi Japanese Restaurant (425) 821-1959 12539 116th Ave N.E., Kirkland i Sushi (425) 313-7378 1802 12th Ave NW., Issaquah Oma Bap (425) 467-7000 120 Bellevue Way NE, Bellevue Kikuya Restaurant (425) 881-8771 8105 161st Ave NE, Redmond Sushi Maru (425) 453-0100 205 105th Ave, Bellevue Sushi Me (425) 644-9800 1299 156th Ave NE #145, Bellevue Sushi Mojo (425) 746-6656 1915 140th Ave NE, D1-B, Bellevue
Sushi-Ten (425) 643-6637 2217 140TH Ave NE, Bellevue Momoya Restaurant (425) 889-9020 12100 NE 85th St, Kirkland The Bento Box (425) 643-8646 15119 NE 24th St, Redmond Sushi Joa (206) 230-4120 2717 78th Ave SE, Mercer Island Gourmet Teriyaki (206) 232-0580 7671 SE 27th St, Mercer Island Noppakao Thai Restaurant (425) 821-0199 9745 NE 117th Ln, Kirkland Kiku Sushi (425) 556-9600 13112 NE 20th St # 200, Bellevue Marinepolis Sushi Land (425) 455-2793 138 107th Ave. NE, Bellevue
Dozo Cafe — Factoria (425) 644-8899 3720 Factoria Blvd SE, Bellevue
Dozo Sushi & Dining (425) 251-0900 206 Main St., Kirkland
I Love Sushi — Lake Bellevue (425) 455-9090 23 Lake Bellevue Dr, Bellevue
I Love Sushi — Bellevue Main
Akasaka Restaurant (253) 946-3858 31246 Pacific Hwy S, Federal Way Main Japanese Buffet (253) 839-9988 1426 S 324th St, Federal Way Blue Island Sushi & Roll (253) 838-5500 35002 Pacific Hwy S, Federal Way Tokyo Garden (253) 874-4615 32911 1st Ave S #G, Federal Way Kyoto Japanese Restaurant (253) 581-5078 8722 S Tacoma Way, Lakewood
Sushi Tama (253) 761-1014 3919 6th Ave, Tacoma TWOKOI Japanese Cuisine (253) 274-8999 1552 Commerce St, Tacoma Kabuki Japanese Restaurant (253) 474-1650 2919 S 38th St #B, Tacoma Ask your favorite cafe, store or restaurant to stock IBUKI Magazine!
(425) 454-5706 11818 NE 8th St, Bellevue
Rikki Rikki Japanese Restaurant (425) 828-0707 442 Parkplace Center, Kirkland
Tokyo Japanese Restaurant (425) 641-5691 3500 Factoria Blvd SE, Bellevue Ricenroll — Bellevue Square (425) 455-4866 2039 Bellevue Square 2nd fl, Bellevue Ricenroll — Issaquah Highland (425) 369-8445 1052 Park Dr. Issaquah Ricenroll — Albertson’s on Mercer Island (206) 232 0244 2755 77th Ave. SE, Mercer Island Marinepolis Sushi Land — Redmond (425) 284-2587 8910 161st Ave NE, Redmond
Tacoma & Federal Way I Love Ramen
(253) 839-1115 31254 Pacific Hwy S, Federal Way Bistro Satsuma (253) 858-5151 5315 Point Fosdick Dr NW #A, Gig Harbor Hanabi Japanese Restaurant (253) 941-0797 31260 Pacific Hwy. S, Federal Way Koharu Restaurant (253) 839-0052 31840 Pacific Hwy S, Federal Way
I LOVE SUSHI Taste the Difference
23 Lake Bellevue Dr., Bellevue WA (425) 455-9090 | www.ilovesushi.com
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
Chinese Spicy Hot Pot ~ Joy of Sharing ~ 1411 156Th Ave NE, # A, Bellevue (425) 653-1625 www.littlesheephotpot.com
Summer Special “ALL YOU CAN EAT” $17.99/adult + tax till summer ends 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 Azuma Gallery (206) 622-5599 | 530 1st Ave S, Seattle The Cullom Gallery 603 S Main St, Seattle | (206) 919-8278
Bakery and Cafe Setsuko Pastry www.setsukopastry.com (206) 816 0348 1618 N 45th St, Seattle Healthy alternative pastries with a Japanese spin
Fuji Bakery Seattle Store (206) 623-4050 | 526 South King St, Seattle Fuji Bakery Bellevue Store (425) 641-4050 | 1502 145th Place SE, Bellevue UniCone Crepes (206) 243-6236 | 2800 Southcenter Mall, Tukwila Hiroki Desserts (206) 547-4128 | 2224 N 56th St, Seattle Panama Hotel Tea & Coffee House (206) 515-4000 | 607 S Main St, Seattle Fumie’s Gold (425) 223-5893 | 10115 NE 1st St # CU2, Bellevue Kitanda Brazilian Bakery & Espresso (425) 641-4413 | 15230 NE 24th St, Redmond Zoka Coffee & Tea — Greenlake (206) 545-4277 | 2200 North 56th St, Seattle Zoka Coffee & Tea — University (206) 527-0990 | 2901 NE Blakeley St, Seattle Zoka Coffee & Tea — Kirkland (206) 284-1830 | 129 Central Way, Kirkland Cortona Cafe (206) 327-9728 | 2425 E Union St, Seattle Seabell Bakery (425) 644-2616 | 12816 SE 38th St, Bellevue Seattle Coffee Works (206) 340-8867 | 107 Pike Street, Seattle Cafe Zingaro (206) 352-2861 | 127 Mercer Street, Seattle Caffe Fiore (206) 282-1441 | 224 West Galer Street, Seattle Oasis Tea Zone (206) 447-8098 | 519 6th Ave S, Seattle Chatterbox Café (206) 324-2324 | 1100 12th Ave # 101, Seattle
Grocery & General Store H-Mart — Lynnwood (425)776-0858 | 3301 184th Street Southwest, Lynnwood H-Mart — Federal Way (425)776-0858 | 31217 Pacific Hwy S, Federal Way
20 息吹 ibuki • september /october 2012
Seattle Uwajimaya (206) 624-6248 | 600 5th Avenue South, Seattle Bellevue Uwajimaya (425)747-9012 | 699 120th Ave NE, Bellevue Renton Uwajimaya (425) 277-1635 | 501 South Grady Way, Renton Beaverton Uwajimaya
(503)643-4512 | 10500 SW Beaverton-Hillsdale HWY, Beaverton
Daiso Alderwood Mall (425) 673-1825 | 3000 184th St SW, # 398, Lynnwood Daiso International District (206) 355-4084 | 710 6th Ave S, Seattle Daiso Southcenter Mall (206) 243-1019| 2800 South center Mall, #1378 Tukwila Daiso Westlake Center (206) 447-6211 | 400 Pine St, # 124, Seattle Daiso The Commons at Federal Way (253) 839-1129 | 1928 S Commons, Federal Way Daiso Great Wall Mall — Kent (425) 251-1600 | 18230 E Valley Hwy, Kent Mutual Fish Company (206) 322-4368 | 2335 Rainier Ave S, Seattle Anzen Hiroshi’s (503) 233-5111 | 736 NE MLK Blvd, Portland
Books, Games & Anime Anime Raku
(425) 454-0112 |10627 NE 8th St, Bellevue
Seattle Kinokuniya (206) 587-2477 | 525 S Weller St, Seattle Beaverton Kinokuniya (503) 641-6240 | 10500 SW Bvtn-Hillsdale Hwy, Beaverton Tokyo Japanese Lifestyle — Southcenter Mall Store (206) 241-0219 | 633 Southcenter Mall, #1220, Seattle Tokyo Japanese Lifestyle — Northgate Mall Store (206) 363-3213 | 401 NE Northgate Way, #740, Seattle Tokyo Japanese Lifestyle — Tacoma Mall Store (253) 475-5380 | 4502 S Steele St, #616, Tacoma Tokyo Japanese Lifestyle — Capital Mall Store (360) 943-5790 | 625 Black Lake Blvd, # 334, Olympia Anime Asylum (503) 284-6626 | 1009 Lloyd Center, Portland, OR VIDEO HOP Downtown Store (206) 587-4037 | 601 S. King St. Suite#101, Seattle Pink Gorilla — University District (206) 547-5790 | 4341 University Ave NE, Seattle
Specialty store Saké Nomi — Sake (206) 467-7253 | 76 S Washington St, Seattle Umai Do Japanese Sweets (206) 4325-7888 | 1825 S Jackson St Ste 100, Seattle
Fashion Miki House USA (425) 455-4063 | 1032 106th Ave NE #123, Bellevue Momo (206) 329-4736 | 600 S Jackson St, Seattle Unique Plus — organic children’s store (425) 296 -1024 | 219 Kirkland Ave. #101, Kirkland
Senior Care Nikkei Concerns (206) 323-7100 | 1601 E. Yesler Way, Seattle
Japanese Construction Wafu Builders by Koji Uchida kojiuchida.com (206 ) 369-5012 Japanese gates, fences, shoji, tatami mats, bathrooms, tea rooms and more
Health and Beauty WellnessOne of Eastgate (425) 289-0092 | 15100 SE 38th St., Ste. 305B, Bellevue Acupuncture Associates — Eastgate (425) 289-0188 | 15100 SE 38th St #305B, Bellevue Studio 904 Hair Salon (206) 232-3393 | 3041 78th Avenue SE, Mercer Island Hen Sen Herbs (206) 328-2828 | 13256 NE 20th St, Bellevue Lynnwood Olympus Spa (425) 697-3000 | 3815 196th St SW #160, Lynnwood
Japanese Floral Design
Ikebana by Megumi
www.ikebanabymegumi.com (425) 744-9751 Sogetsu contemporary school of ikebana. Classes in home studio and around town Yushoryu Ikenobo (206) 723-4994 | 5548 Beason Ave. S.,Seattle Ikenobo Lake Washington Chapter (425) 803-3268 | IkenoboLakeWashingtonChapter.com The Little Flower Station (425) 770-5888 | www.thelittleflowerstation.com Children’s Bilingual Education
Megumi Preschool — Seattle (206) 723-8818 | 7054 32nd Ave S # 101, Seattle
Megumi Preschool — Bellevue (425) 827-2540 | 2750 Northup Way Bellevue Japanese Montessori School 3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org
Language Seattle Japanese Language School (206) 323-0250 | 1414 S Weller St, Seattle Music
School of Taiko (425) 785-8316 | www.Japantaiko.com Continuing Education Program
Nikkei Horizons (206) 726-6469 | www. nikkeiconcerns.com Cooking
Hiroko Sugiyama Culinary Atelier (425) 836-4635 | 22207 NE 31st St, Sammamish NuCulinary (206) 932-3855 | 6523 California Ave SW, Seattle Satsuma Cooking School (206) 244-5151 | 17105 Ambaum Blvd S, Seattle Tea Ceremony Urasenke Foundation Seattle Branch (206) 328-6018 | 5125 40th Avenue N.E., Seattle
www.ibukimagazine.com 21 21 息吹 ibuki • september / october 2012
[ ibuki tv ] Japanese Language Daycare & Pre-School Children at Megumi are full of energy, enjoying to their heart's content doing the things that they can do only at their age. They learn about fun, friendship, joy, ambition, feelings of consideration, the spirit of sharing, and the virtue of patience. We are always meticulous in our care and protection of your children, and are endeavoring to bring them the power to live strongly and properly.
Seattle: 7054 32nd Ave. S. #101, Seattle (TEL) 206-723-8818 Bellevue: 2750 Northup Way, Bellevue (TEL) 425-827-2540
Travel the World at Uwajimaya Village
buki readers know Uwajimaya as a top-notch Asian grocer, but a trip to Uwajimaya Village in Seattle’s International District is about much more than just groceries. You can browse books, manga, anime DVDs and trinkets at Kinokuniya Bookstore, eat Japanese-style cream puffs, Korean bibimbap, Hawaiian plates and much more at the food court, and even drop by the salon, pick up your cosmetics or browse the gift shop while you’re there. “Many tenants have been here since the beginning,” Uwajimaya Village Property Manager Jeff Kirihara says. The Village moved to its current location in November 2000. Recently, it added to the food court Unicone Crepe, which makes Japanese-style crepes to die for. With Unicone joining the family, it seems like a good time to remind people of just what sort of treats you’ll find at Uwajimaya Village. Ibuki's TV reporter Ryo visited Uwajimaya Village to take a culinary trip around the world.
Check Out ! Access IBUKI Online IbukiMagazine.com View our magazine online
22 息吹 ibuki • september /october 2012
for full video program featuring Ryo’s visit to Uwajimaya Village
[ ibuki tv ]
Kinokuniya Bookstore is much more than a bookstore. “We carry Japanese, Chinese and English art books, comic books, toys and a variety of literature,” a bookstore employee explains. Another employee adds that the store has “children’s books and also literature for more mature customers.” If you are a Japanophile, a manga fan, a lover of anime or just interested in Asia, you can spend a lot of time in here browsing the offerings on the shelves.
Beard Papa’s is a cream puff store that started in Tokyo’s trendy Shibuya neighborhood. Tokyoites form long lines to get one of these sweets. The store offers all sorts of eclairs, pastries, cream puffs and donuts just like they’re made in Japan.
Yummy House Bakery Unicone Crepe
Yummy House serves up delicious Hong Kong style cakes and pastries. The bakery serves chocolate cakes, shortcakes, cream puffs, sponge cakes and much more.
Unicone brings Japanese street food to the Uwajimaya food court in the form of sweet and savory crepes made before your eyes. Proprietor Yumu Steinman says there are 55 offerings on the menu, but the staff can make 100 or so different varieties. The most popular crepe at Unicone? “Banana Choco,” Steinman says. It’s the most simple, with banana, whipped cream and chocolate, but it’s so good.”
Aloha Plates features Hawaiian dishes with salad, rice or homemade macaroni salad. The menu is authentic Hawaiian: spam musubi, locomoco, grilled saba mackerel, pork or chicken katsu and much more.
Samurai Noodle opened in 2006 with a mission to bring real Japanese ramen to Seattle. Today, the cozy Samurai Noodle just outside the food court and to the left is joined by another Samurai Noodle in the U District. Try the tonkotsu (pork bone broth) ramen, the most popular item on the menu.
This restaurant serves soups, curries, stir fried dishes, pad thai and many other Thai dishes. Healthy portioned combo plates are often priced under $8 and include pad thai, an entrée, fried rice or other sides.
Choose a Japanese noodle such as udon, yakisoba or vegetarian soba, add a topping of your choice (beef, chicken, salmon, tofu or prawns), then choose your flavorings and you have a delicious DIY noodle meal.
Shilla’s Korean BBQ
Shilla Korean BBQ offers delicious Korean fare at a reasonable price. “The most popular dish in this restaurant is bibimbap,” says Proprietor Ike Lee. “We are making sizzling hot bibimbap and mixing it for the customers. Bibimbap consists of white or brown rice, topped with all sorts of veggies, a fried egg, a choice of short ribs (kalbi), beef, chicken, pork, seafood, tofu or butter, all mixed with house-made sweet chili bean paste or soy sauce and sesame oil. Try it with a side of kimchi.
Saigon Bistro serves Vietnamese fare, including the increasingly popular pho noodle, Vietnamese sandwiches, egg rolls and plenty of zesty, spicy soups to choose from.
No American food court would be complete without a burger place! www.ibukimagazine.com 23
[ travel ]
Tokyo Sky Tree By Nicholas Vroman
umida, the large Tokyo ward just east of the Sumida River, has been untrammeled by tourists for years, with the occasional exception of trips along the river bank to the transformer-like Edo-Tokyo Museum, the National Sumo Stadium and Philippe Starck’s giant golden spermatozoa at the Asahi Breweries Headquarters. That was until Skytree. For the last few years, Tokyo residents have been watching the construction of what would become the tallest tower and the second-tallest manmade structure in the world. Some, myself included, thought it was a monstrosity, clinging to our love of the ungainly but iconic Tokyo Tower as the symbol of the city. Others watched in unabashed civic boosterism and with an eye toward the commercial windfall that would spread under its long shadow.
I’ll admit, I was wrong.
Since its official opening on May 11, Tokyo Skytree has become a point of pride and a central focus for a largely unfocused sprawl of a city. At night, with changes in colored illumination and comet-like swirling lights along the deck level and the higher galleria level, it stands like a monumental lighthouse. In the wake of last year’s Great Tohoku Earthquake and tsunami, this beacon has taken on a particularly poignant symbolism. While Japan has been rocked physically, emotionally and economically for over a year, the Skytree has become more than a symbol of hope, with its massive earthquake-ready structure defiantly rising up to the heavens. It’s putting up a good fight against Mt. Fuji as the definitive symbol of Japan. As with any good Japanese symbol, a flood of commercialism and pro-
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 24 息吹 ibuki •september /october 2012
[ travel ]
motion has been unleashed. You name it, Skytree is on it: tchotchkes and charms you can hang from your cellphone or you backpack, shot glasses, beer steins, commemorative plates, pot holders and other kitchen ware … even Skytree-shaped kids’ growth charts in case you want to see how your junior measures up against Skytree. Apart from all the Skytree stuff you can buy, the tower itself has become a must-see tourist destination and a huge economic injection for the neighborhood. The neighborhood near the Oshiage (now Skytree) train station was once a sleepy old-fashioned shitamachi old-style downtown district. Now with well over 10,000 visitors a day, local businesses are cleaning up. In less than two months after Skytree’s opening, more than a million people visited it.
wait several months to ride to the top of the tower. But recently, Skytree decided to make some unreserved tickets available every day. Be sure to show up early as they sell out fast. If you do miss your chance, there’s plenty to do in the large Solamachi Mall at the base of the tower. Here you’ll find the raucous World Beer Museum, a large beer hall that even has Pike Place Ale on tap, and Rokurinsha, a satellite operation of one of Tokyo’s best ramen joints. This is just the tip of the iceberg of food options. Plus there’re plenty of shopping and kid-friendly places to be found on its eight floors.
Skytree’s a pretty wonderful place. Take it from a former skeptic.
At first, there was such a long waiting list to visit that people had to
MOVIES FASHION MUSIC GAMES & MORE
music K-pop Girl Group 2NE1 Going Global
Image © YG Entertainment
Whether you prefer K-pop or J-pop, you’ve probably heard of the fourmember girl group named 2NE1. The group has had a major impact on both the South Korean and Japanese music industries since its debut in 2009. The South Korean-based girl group acts as the counterpart to YG Entertainment’s immensely successful boy band, Big Bang. They debuted in the Big Bang video “Lollipop,” and since then, they’ve been leading the Korean Wave away from its stereotypically cutesy female images and in a more fresh and innovative direction. The girls of 2NE1 step away from K-pop conventions with their Ed Hardy-esque fashion sense and their extraordinarily provocative music videos. My first exposure to 2NE1 was the “I am the Best” music video. At first I was struck by how much they reminded me of the old-school American pop trio TLC from the 90s, with their unique hairstyles and urban fashion sense. The group’s style consists of mismatched bright patterns, chunky accessories, urban street wear and many bold outfits
created by the American fashion designer Jeremy Scott. The group’s main appeal is its edgy image, which deviates from the cutesier styles of popular girl groups such as Girl’s Generation and T-ara. But what really makes 2NE1 stand out of the K-pop crowd is the music. Although the group’s songs echo the club beats popular in the States, the girls manage to keep their vocals distinctive and engaging. Like most Kpop stars, they use English phrases in nearly all of their songs, but unlike most other Kpop and J-pop bands, their English actually makes sense! Their songwriter, Teddy, is a fluent English speaker and has trained them well in English fluency and pronunciation. This is probably one reason why they have had crossover appeal in Asia and are starting to become well-known among Western au-
diences. The group released its first Japanese album in March. The girls have gained quite a following in Japan and have become successful enough to launch their first world tour, called “New Evolution.” This tour is particularly significant because it is the first international tour of any K-pop girl group in history. In the U.S., 2NE1 performed in New Jersey and Los Angeles, two major hubs for Asian music fans. Maybe if enough hype is generated from this tour, they will come back to the U.S. and visit more cities (and hopefully, Seattle!). If I’ve managed to pique your interest in 2NE1, I suggest you check out the following songs in either performance or music video form: “I am the Best”, “Go Away,” “Lonely,” and “I Don’t Care.” And then, inevitably, like me, you’ll be singing “Naega chaeil chal naga” at random intervals…because you simply can’t get the catchy phrase out of your head! By Tara O’ Berry
VIDEO Jiro Dreams of Sushi This simple, elegant film by David Gelb takes us inside perhaps the best sushi bar in the world: Sukiyabashi Jiro in Tokyo’s Ginza district. Lunch here starts at 30,000 yen (about $375), but even at that price, customers tell the filmmakers how nervous they feel eating under Ono’s stern gaze. The octogenarian chef is like a conductor, one restaurant critic in the film says, and the meal at Sukiyabashi Jiro is like a symphony. Diners eat at the pace Ono sets, one luxuriously filmed piece of sushi after another. Sukiyabashi Jiro serves only sushi. The food looks almost unbearably delicious; it’s practically impossible to fight the urge to run out and eat sushi after watching this film. But we’re also stunned at the humble 10-seat restaurant in the basement of the Ginza subway station. If you need to use the bathroom, you have to leave the restaurant and use the public one in the subway hallway. How in the world did a place like this get the coveted three-star rating from Michelin? As you watch the film, you understand. Ono is a craftsman to the core. He longs for nothing else but the chance to improve his sushi offerings. If the octopus is too tough, he or one of his apprentices massages it for 30 minutes. If that’s not enough, make it 50. Rice is kept in a wicker contraption to keep it warm. Everything is fine-tuned by Ono, even 26 息吹 ibuki •september /october 2012
the seating pattern at the restaurant. If he sees a customer is lefthanded, he’ll adjust his serving to make it easier for the southpaw to eat. One note of interest to Seattleites: One of the stars of the film, Daisuke Nakazawa, a former apprentice chef with Ono, is now serving alongside Shiro Kashiba at Shiro’s in Belltown. Nakazawa says some of the guests at Shiro’s who have seen the film call him “The Egg Man,” Once you’ve seen the film, you’ll know why. Jiro Dreams of Sushi is on sale in DVD and Blu-ray formats at the Kinokuniya bookstores in Seattle and Beaverton, OR. By Bruce Rutledge
10% discount when presenting this article to
DVD $26.98 >> $24.29 Blu-ray $29.98>> $26.98
sports Sun Sets on Ichiro Dynasty Teal has been replaced by pinstripe; 51 converts to 31; and Seattle Mariner Ichiro Suzuki is transformed into a New York Yankee. Since his arrival in 2001 from Aichi Prefecture, Ichiro was named MVP of the American League and Rookie of the Year, played in 10 All-Star games and broke the record for hits in a season. He also is the first non-pitcher to come to the U.S. from Japan and play in the Major Leagues. Despite his supportive fan base in Seattle, which has doted on him for the past 11 and a half years, Ichiro has decided to head to the Bronx. When he stepped up to the plate at Safeco, the sound system would pipe in a song that American artist Flo Rida dedicated to him while his fans emulated his signature sleeve-pull routine. When it was revealed that Ichiro had advocated for the trade, fans were shocked. Seattle received two pitching prospects for Ichiro, but the deal wasn’t about prospects. It was really put in motion by Ichiro himself. Following the All-Star Game, Suzuki reflected on his role on the young Mariners team and his future. He felt the time was right to turn the spotlight from himself to the development of his teammates and contend for a World Series ring with the Yankees, something Image © Seattle Mariners/Safeco Field that is unrealistic for the Mariners in the near future. While he is not as quick on his feet as he once was, Ichiro will undoubtedly prove to be a valuable asset to his new team. He may be living across the country and playing for an American League rival, but Ichiro remains a Mariner legend and a cherished part of Seattle’s history. Not only did he introduce a captivating style of baseball to the Major Leagues, Suzuki is the main reason for the league’s loyal Asian fan base. As the sun sets on the dynasty that is Ichiro Suzuki, a question arises: Who will become the face of Japanese baseball in Seattle? By Lauren Greenheck
GADGET Nekomimi — Mind-Reading Cat Ears
Image © SV Networks
Time to throw away your mood rings and don something really remarkable: High-tech Necomimi (Cat Ears) that respond to your brainwaves and tell the world how relaxed or focused you are. When you’re relaxed, the ears will droop; when you’re intently focused on something, they’ll instantly perk up. This cutting-edge headwear also reflects many different stages between extremely laid back and intense. Collect all the different ear types to go with your different outfits. It’s the new rage in cosplay fashion. Available from clubnico at www.clubnico.com
IZAKAYA 居酒屋 In Japan, fall is condiered the season for a good appetite.
There are so many seasonal vegetables, fruits and fish in the fall season. Samma, Matsutake, Asia chest nuts, Asian pare and lots more!!
That’s why I just can not refuse eating and drinking more !!
Sugi Chan Yup ! Then you can get ready “Stuffed” for Thanksgiving !
IZAKAYA in WALLINGFORD
1618 N 45th St Seattle, WA 98103 Tel: (206) 632-7010 issian-seattle.com www.ibukimagazine.com 27
[ LOCAL EVENTS ] Japan Young Professionals Group Networking Event
When: September 6th, 6:30-8:30pm Where: Kushi Bar 2319 2nd Avenue Seattle, WA 98121 Fee:Japan-America Society Members: $15, Non-Members: $25 Before it officially becomes fall, enjoy the nice weather on the deck at Kushi Bar! Join the event, catch up with old friends and meet new ones. Our networking events are great opportunities to mix and mingle, pass out business cards and have a good time! Includes appetizer buffet. Cash bar. Info: www.jassw.org
ENMA Aki Matsuri
When: September 8 & 9 Where: Bellevue College Fee: Free Aki Matsuri is a celebration of Japan’s rich cultural heritage. A large number of local artists and craftspeople practicing Japanese-style arts and crafts, performing arts, martial arts as well as Japan-related businesses & organizations will be participating during the two-day event. Info: www.enma.org
Free Movie Screening of “Wanko: The Story of Me, My Family and My Dog”
When: Wednesday, September 19, Doors Open @ 8:30pm, Show Starts @ 9pm Where: The Showbox SODO, 1700 1st Avenue, Seattle Fee: $55 - $65
World-renowned Japanese rock band B’z is coming to Seattle as part of their North America tour. B’z has released 46 consecutive top hit singles and has sold over 80 million records in Japan alone. They were also the first Asian band to be inducted on the Hollywood RockWalk.
Special Screening of “Jiro Dreams of Sushi”
Go Digital with Ibuki Read Ibuki on your PC & tablet, including iPad, Nexus, Galaxy, all Android tablets. Download at
When: Sunday, September 23, Doors Open @ 1:45pm Where: Wing Luke Museum Fee: $18 Student, $25 General Since 1824, during the feudal Edo period, masters of Edomae sushi have continued to prepare with precision and simplicity a showcase of the local and seasonal delicacies of the sea. Join local sushi master Shiro Kashiba and his apprentice Daisuke Nakazawa, who stars in the movie, in a special screening of Jiro Dreams of Sushi followed by a live sushi demonstration and sake tasting. Info: www.hokubeihochi.org
When: Friday, September 14, 7pm Where: Japanese Cultural & Community Center of Washington, 1414 S Weller St Fee: Free In 2000, when a volcanic eruption devastated the island of Miyakejima in Japan, the mass relocation of its residents led to the separation of a family and their beloved dog, Rock. In cooperation with the Consulate General of Japan, the JCCCW will offer this free movie screening. Info: www.jcccw.org
B’z LIVE-GYM 2012 –Into Free- Concert
Aki Con 2012
When: October 26 – 28 Where: Hilton Bellevue Hotel, 300 112th Avenue SE Fee: $40 - $45, Group rates available Get ready for the 5th annual Aki Con! This year’s special guests include Micah Solusod (Soul Eater, Tsubasa Tokyo Revelations), Robert Axelrod, Warky T. Chocobo, Chuck Huber, and Jacob Grady. Anime enthusiasts and gamers can also enjoy an arcade arena, cosplay and fandom contests, Artist Alley and much more! Pre-registration is still going on, so don’t miss out!
OCT26 OCT26 Theatre Theater
“Hotel on the Corner of Bitter and Sweet” Production
When: September 18 – October 21 Where: Book-It Repertory Theatre at the Seattle Center House, 305 Harrison St Fee: $23 — $45 Henry Lee’s memory takes him from 1980s Seattle to his childhood as a Chinese American student in an exclusive all-white school in the 1940s. Isolated and bullied, Henry finds comfort in the unlikely figure of Keiko Okabe, a Japanese student. Following the Japanese invasion of China, Henry’s father forbids their friendship. Despite increasing hardship, the friendship becomes a budding romance only to be cut short by evacuations and internment. Info: www.book-it.org
Street Fighter IV: Volt BUY 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
Dozo Japanese Cafe COUPON
Operating in Bellevue as Dozo Cafe for nearly two years, Dozo Japanese Sushi recently opened in Kirkland. Offering a wide variety of Japanese
website & mobile site are coming soon in 2012
28 息吹 ibuki •september /october 2012
ISSUE Coming November 1 Sake & shochu, holiday recipes with AsianNovember twists and more 1st ! Coming
Your Asian Dining and Shopping Destination Samurai Noodle
YUMMY HOUSE BAKERY
Seattle's Best Authentic Ramen Shop
Tel: (206) 624-9321 Hours: Sun - Wed 10:00 am - 8:15 pm Thu - Sat 10:00 am - 9:15 pm
Hong Kong Style Pastries and Cakes Tel: Hours:
(206) 749-5451 Open10:00 am - 8:00 pm everyday
Fresh and Exciting Thai Food Tel: Hours:
Noodle Zen Authentic Japanese Noodles Soba, Yakisoba, Udon and more!
(206) 903-8232 Mon -Sat 9:00 am - 8:00 pm Sun 9:00 am- 7:00 pm
Burgers & Shakes at Seattle Uwajimaya Tel: Hours:
(206) 264-7800 Mon - Sat 10:00 am - 8:00 pm Sun 10:00 am- 7:00 pm
(206) 749-5451 Open 10:00 am - 8:00 pm everyday
Saigon Bistro Pho, Salad Rolls, Duck Soup and more! Tel: Hours:
(206) 621-2085 Open 10:00 am - 8:00 pm everyday
Unicone Crepes Authentic Hawaiian Dining
Authentic Gourmet Japanese Crepes
(206) 624-9156 Open 9:30 am - 8:30 pm everyday
High Quality Optical Eyeglasses Tel: Fax: Hours:
(206) 652-8436 (206) 652-8475 Open 10am-8pm everyday
The Leading Sauce for Asian Books
- Asian magazine, manga, recipe books and more
(206) 587-2477 Mon- Sat 10:00 am - 9:00 pm Sun 10:00 am - 8:00 pm
(206) 682-0724 Open 10:00 am - 9:00 pm everyday
Fresh and Natural Cream Puffs Tel: Hours:
206-623-0892 Sun-Fri: 9:00 am - 8:00 pm Sat: 9:00 am - 9:00 pm
Best of the Seattle Asian Trend Leader Tel: Hours:
(206) 233-1204 Mon - Sat 10:00 am - 8:00 pm Sun 11:00 am - 6:00 pm
Bibimbap, Bul-go-gi, Chi-gae and more! Tel: Hours:
(206) 381-1207 Mon-Sat 10:30 am - 8:30 pm Sun 10:30 am - 8:00 pm
Beauty & cosmetics products from Japan - Shiseido, Pola, Cle de Peau BEAUTE etc. Tel: Hours:
(206) 223-1866 Open 10am-8pm everyday
Visit our International District Branch inside of Uwajimaya. Tel: Hours:
(206) 377-6800 Mon-Fri 9:00 am - 7:00 pm Sat 9:00 am - 4:00 pm / Sun Closed
29 2h FREE Parking with Purchase | 600 5th Ave, Seattle WA98104 | Seattle’s Historicwww.ibukimagazine.com International District
The PACIFIC NORTHWEST’S ASIAN GROCERY & GIFT MARKET Featuring Fresh Produce, Seafood, Meat, Groceries, Deli Items & Gift Ideas! Visit Our Bellevue Store at Their New Location:
A Tradition of Good Taste Since 1928
699 - 120th Avenue NE Bellevue, WA 98005
www.uwajimaya.com seattle 206.624.6248 | bellevue 425.747.9012 | renton 425.277.1635 | beaverton 503.643.4512
30 息吹 ibuki • september /october 2012
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IBUKI Magazine celebrate Asian food and culture in the Seattle & Portland metropolitan area. Using food as a back-drop, IBUKI Magazine provi...
Published on Aug 30, 2012
IBUKI Magazine celebrate Asian food and culture in the Seattle & Portland metropolitan area. Using food as a back-drop, IBUKI Magazine provi...