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www.ibukimagazine.com 1 INTERVIEW Michihiko Suwa いぶき 息吹 FREE MAY & JUNE 2012 VOL. 17 SEATTLE/BELLEVUE/PORTLAND 12 VEGANRECIPES Hijiki Gohan, Tofu Steak, Tofu Caesar Salad, Sesame Natto Pasta, Green Tea Kanten Jelly & more! Getting Your Veggies TOKYO STREET SNAPS A guide to Japanese vegetarian and vegan cooking

IBUKI Magazine Vol. 17 May & June 2012

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Page 1: IBUKI Magazine Vol. 17  May & June 2012

www.ibukimagazine.com 1

INTE

RVI

EW

Mic

hih

iko

Su

waいぶき

息吹

FREEMay & june 2012 Vol. 17 Seattle/BelleVue/Portland

12vEganRECIPESHijiki gohan, Tofu Steak, Tofu Caesar Salad,Sesame natto Pasta, green Tea Kanten Jelly & more!

Getting Your

Veggies

ToKyo STREET SnaPS

a guide to Japanese vegetarian and vegan cooking

Page 2: IBUKI Magazine Vol. 17  May & June 2012

2 息吹 ibuki • may / june 2012 www.ibukimagazine.com 1

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IBuKI Magazine Vol. 17 May & june 2012

Comments and general [email protected] [email protected] byaxia Media Group, Inc.Bellevue, Wa 98005

Contributing Writers & Artistsenfu (Ken taya)josh PowellSteve Corlessjohnnie Stroud

PhotographerCC yaguchi

Cover Photo byCC yaguchi

PublisherMisa Murohashi

Editor-in-ChiefBruce rutledge

Editor and Translatoryuko enomoto

Art Directorlance Sison

Features4 Interview — Michihiko Suwa The prolific anime producer and self-described otaku talks about the next Detective Conan movie.

6 getting your veggies Learn how to make delicious Japanese cuisine that adheres to vegan or vegetarian principles.

8 Tofu Steak9 Tofu Caesar Salad/Miso Soup with Japanese Vegetables10 Mashed Tofu Salad11 Sesame Natto Pasta/Brussel Sprouts with Sesame Sauce12 Hijiki Gohan13 Pickled Hakusai with Konbu/Green Tea Kanten Jelly14 Vegan Cupcake15 Natto Soba Salad/Kid-Friendly Raisin Rolls

Eat & Drink14 Restaurant Index

20 Tea of asia Shincha: The First Tea of the Season

21 Sake Fresh Spring Flavors with Namazake

28 newly opened

Lifestyle18 i fart rainbow19 Store & School Directory23 Tokyo Street Snaps25 Travel — Kochi A hidden gem for travelers who want to avoid the crowds.

26 Lifestyle Art Uwajimaya’s Got a Brand New Enfu Bag Book In Search of Japan’s Hidden Christians Home Koji Uchida of Wafu Builders 30 Events

Contents

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Page 4: IBUKI Magazine Vol. 17  May & June 2012

4 息吹 ibuki • may / june 2012

“ I have quite a collection of manga from 30 years ago …

I am an otaku.”

[ InTERvIEw]

IBUKI: Mr. Suwa, please tell us how you got into anime.Suwa: I started working as an animation producer in 1986. My first work was Robotan. I also worked at City Hunter. I’m also the producer of De-tective Conan and Rinne no Lagrange … The 16th movie of the Detective Conan series (was released on April 14). It’s a mystery and it’s called The 11th Striker.

IBUKI: Were your parents happy about your career choice?Suwa: (Laughs) My parents were happy for me. Ever since elementary school, I loved reading manga. I live in Aichi Prefecture. That’s my home-town, and I have about 3,000 manga there. I have quite a collection of manga from 30 years ago … I am an otaku (obsessed fan, nerd, collec-tor).

After I graduated from college, I entered the TV business. I was in charge of a variety program that aired at 11pm. I studied directing for three years, but then I was told to change jobs. Many people from Aichi move to Tokyo, but I didn’t want to go. However, my work made me. As a salaryman, I had to do what the company told me to. I was told to be the producer of Robotan. At my company interview, I told them I love manga. My boss remembered that, so he pulled me aside and made me go to Tokyo. But manga reading was my hobby. When I was told I had to do it for my job, I didn’t want to do it. Normally, people change jobs every three to five years, but in my case I’ve stayed in the same job. I did Yawara! (a movie based on the manga Yawara! A Fashionable Judo Girl). I’ve been doing the same thing all this time. I don’t think there is anyone else who has been in TV as long as I have. So I’m very proud and happy that I’m able to be here.

IBUKI Does the original creator typically have a lot of say in the develop-ment of the anime since it’s so different from the manga?Suwa: They have a ton of influence because we’re taking the manga

Michihiko SuwaAnime Producer is an Otaku at Heart

Michihiko Suwa, a prolific anime producer with Yomiuri Telecasting Corp. in Japan, visited Seattle for the first time this spring to attend Sakura-Con. Suwa is best known as the executive producer of the Black Jack, Inuyasha and City Hunter series, as well as

the long-running Case Closed (Meitantei Conan) whodunits, which began in the mid-1990s. The latest Conan movie, released on April 14 in Japan, gets the diminutive detective embroiled in a soccer scandal. Suwa held a press conference at Sakura-Con and subsequently talked to Ibuki at the Con. The following interview features excerpts from both conversations.

and making it into anime. We respect each manga very much. As I said, I have 3,000 manga and read about 10 manga magazines a week. There are about 50 different types. Each magazine contains about 20 different manga stories … In Jimbocho (a neighborhood in Tokyo known for its bookstores and publish-ing houses), Shueisha and Shogakukan are right next to each other. There’s also Kodansha These three companies are the top of the publishing industry in Ja-pan. Each company publishes monthly, weekly and biweekly manga.I go to the directors of these manga and talk to them about turning them into an anime if I find one that I like. So I put together planning documents with staff to present when I want to adapt a series. Then the creator or publisher decides if they want to go with my team or someone else’s.

IBUKI: Other than the main characters in Detective Conan, who are your favorites?Suwa: There are a lot. Inspector Takahashi is a character that depends heavily on Conan; he’s a character that disappears. He’s basically in charge of the police and he tries to investigate or solve these mysteries but he can’t. So he asks Conan.There are a lot of characters in the animation that started out as these sheriff characters. The anime begins with Takaki and Sato. In the manga they don’t need to introduce that many police characters, but in the an-ime to create drama we need to create a lot of characters to help Detec-tive Conan.There are a lot of times when we have to confirm with Gosho Aoyama

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(the creator of the Detective Conan manga series) when we introduce new characters to get his approval. Inspector Shiatori is one we had to get approv-al of, but he was promoted in the manga, so he’s the same level as Megure. Since these characters are about the same level, we are always stressing out on how to use them.

IBUKI: Are some of the murder cases (in Detective Conan) inspired by known mystery novels? Where do you get the inspiration?Suwa: We do get inspiration from other things, like Columbo. The original creator is a huge Sherlock Holmes freak. He creates some things that really go beyond what Sherlock Holmes did. We all love mysteries as well, so we read not only Columbo and Sherlock Holmes but many others as well. There is a famous writer in Japan named Keigo Higashino. There are many TV dramas and anime that have been made from his work.

IBUKI: What have you been able to do while you have been in Seattle?Suwa: I like wine, and I’ve enjoyed some very good Washington and Oregon wines! © 2012 Gousho Aoyama / Meitantei Conan (Case Closed) film partners

Now on screen in Japan

The 11th Striker, which opened in Japan on April 14, is the 16th anime to be made from the Detective Conan series. Suwa reports that the anime had the best two-day box office results of any of the films in the series. The film, which revolves around Conan and friends trying to figure out how to find and disarm a bomb in a soccer stadium, was released to coincide with the 20th anniversary of the J. League, Japan’s professional soccer league.

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6 息吹 ibuki • may / june 2012

[ FEaTuRE gETTIng youR vEggIES]

Vegetarian cuisine has deep roots in Japan. Historians say it was introduced along with Buddhism as early as the 6th century, and then it flourished with the introduction of Zen Buddhism in the 13th century. But one needs to dig a little to find the truly vegan and vegetarian dishes

in today’s Japan. While “pescatarians,” or vegetarians who eat fish, will find a culinary paradise in modern Japan, stricter vegans and vegetarians may have more trouble sticking to their dietary regimen unless they know where to look and what to cook.

That’s because poultry, meat and fish are a central part of the Japanese diet. A meatless bowl of ramen, for example, may be made with a fish-based dashi soup stock, and bits of meat are often used in otherwise vegetarian dishes. Even tempura often has egg in the batter (although a delicious vegan alternative calls for yam instead of egg).

The bottom line is that being a vegan in Japan requires a little preparation.

However, once you have done the prep work and figured out what Japanese dishes you can make or order at a restaurant, you’ll find a complex, delicious and nurturing array of dishes to choose from – dishes such as vegan miso soup, a nourishing soup made with konbu (kelp) dashi broth, taro potato, carrot, konnyaku (devil’s tongue), shiitake mushrooms, burdock root and deep-fried tofu; sautéed green beans with ground sesame; and boiled spinach with mashed tofu, soy sauce and sugar.

You’ll also find a vegetarian cuisine that has more umami, or savoriness, than most. Konbu dashi soup stock, miso and natto add the sort of savory flavors that carnivores get from a juicy steak. Plus these dishes give you all the protein a healthy person needs. “Japanese food is high in umami flavor,” says Naomi Kakiuchi of Nuculinary, a company that offers cooking

instruction, team-building exercises, catering and chef demos. “Even though there is no meat, it satisfies the need for savory food. Japanese cuisine is special that way.”

Japanese cuisine pays a lot of attention to shun, or peak flavor, which means using seasonal ingredients whenever possible. In general, this means using leaves and buds such as butterbur sprouts (fuki no too) and angelica buds (tara no me) in spring; fruits and vegetables in summer; grains and nuts in autumn; and roots in winter, although the lines blur depending on the weather and the type of food.

When Zen practitioners popularized the vegetarian shojin-ryori cuisine in the 13th century, they did so because of the tenet of ahimsa, or nonviolence, which keeps Buddhist priests from eating fish or animal meat. Today it’s clear that vegan or vegetarian diets are also often healthier than meat-based ones. Whether your reason for going vegan is ethical, dietary or both, you’ll find centuries of thought going into the combination of food in a vegan or vegetarian Japanese dish. “Indigenous cultural meals tend to have a complement of ingredients” that bring about a balanced diet, says Kakiuchi.

“People ask me if I can maintain a healthy diet while eating only vegetables,” Zen Buddhist Priest Fujii Sotetsu writes on the website shabkar.org. “The answer, of course, is ‘yes.’ I have been following Buddhist training and eating only vegetarian meals for more than 50 years yet have never even caught a cold in all that time. Life in a Zen temple is strict and demands much physical labor, but I can take it in stride because I have the power of seasonal vegetables on my side.”

On the following pages, we’ll introduce you to some vegan and vegetarian recipes and offer more insight on the health benefits of the main ingredients.

Getting Your VeggiesA guide to Japanese vegetarian and vegan cooking

By Bruce rutledge

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Photo by CC Yaguchi

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8 息吹 ibuki • may / june 2012

大豆Soy

Tofu SteakIngREDIEnTS (1 SERvIng)

1/4 cup Kikkoman Teriyaki Takumi Sauce, Garlic & Green Onion1/2 package hard tofu,

cut into pieces and pat dry with paper towels1 tbsp sesame oil1/2 package shimeji mushroomsFresh parsley

DIRECTIonS1. In a skillet, heat half of the Kikkoman Teriyaki Takumi Sauce. Add shimeji

mushrooms and cook until softened. Set aside. 2. In a separate skillet, heat sesame oil. Add tofu and sauté both sides until light

brown. 3. Add the remainder of the Takumi Teriyaki Sauce. Coat all sides of the tofu with

the sauce. 4. Serve tofu on a plate and top with the shimeji mushrooms and sauce. Garnish

with fresh parsley.

Without soy, Japanese cuisine would be a pale version of itself. Soy brings us soy sauce, miso paste, tofu, natto and edamame, for instance, and provides plenty of protein. Soy products are low in unsaturated fats and high in omega-6 fatty acids. They are said to help prevent cancer, promote a healthy heart and ease menopausal symptoms in women when taken as part of a balanced diet.

Soy products play an especially key role in Japa-nese vegan and vegetarian cuisine. The little edam-ame beans provide plant fat and a sense of satiation that keeps us from eating too much, for example, and the miso and natto supply a vegetarian diet with a large dose of umami and lean protein.

Soy is the essential ingredient in tofu, which is made of soybeans, water and nigari, a coagulant de-rived from seawater. Tofu has few calories, little fat and is rich in iron. It also can be used in both sweet and savory dishes because it has little taste.

The sticky natto, or fermented soybeans, may be more of an acquired taste than the rest of the soy family, but it is replete with health benefits: It is rich in protein, said to reduce blood clots and improve circu-lation and it has lots of dietary fiber.

Takumi

匠SweeTened, Thickened, verSaTile

The Joy of arTiSan Teriyaki Sauce

[ FEaTuRE gETTIng youR vEggIES]

Photos by CC Yaguchi

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Check out more recipes online

ibukimagazine.com

Miso Soup with Japanese VegetablesIngREDIEnTS (2 SERvIngS)

2 tbsp miso paste3 inch dried konbu2 dried shiitake mushrooms (Soak in 1 cup water, then separate shiitake and liquid. Cut the stem off the shiitake and cut into thin slices)1/2 medium carrot cut into thin slices1 taro (satoimo) potato, cut into thin slices3 inch gobo (burdock), cut into thin slices 1/4 konnyaku, cut into thin slices1/2 abura-age (fried tofu), cut into bite-sized pieces

DIRECTIonS1. In a saucepan, add 2 cups water and konbu. Let sit for about 5 min-

utes. Bring the water to a boil and keep boiling for about 2 minutes. Remove konbu. Add the liquid from dried shiitake.

2. Add all vegetables and bring to a boil again. Cook until vegetables are softened.

3. Reduce heat to very low. Scoop out some soup stock from the pan and dissolve miso paste in it. Gradually return the miso mixture to the soup. Do not boil the miso, as this will ruin the flavor.

Tofu Caesar SaladIngREDIEnTS (2 SERvIngS)

2 romaine hearts, torn into bite-size pieces1/4 yellow pepper, sliced1/2 cup croutons<Dressing>1/4 pack silken tofu, drain well1 1/2 tbsp miso paste1 tbsp soy sauce2 tbsp olive oil2 tbsp rice vinegar1/4 tsp pepper1 clove garlic, minced

DIRECTIonS1. In a blender, puree the silken tofu with miso, soy sauce, olive

oil, rice vinegar, pepper and garlic. 2. In a large bowl, toss the romaine with the dressing. Top with

the croutons and yellow pepper.

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10 息吹 ibuki • may / june 2012

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Sesame is used in all sorts of Japanese dishes, from traditional sweets and rice crackers to sesame and green beans, a vegetarian favorite. It adds a nutty, oily element, enhancing the flavor of a dish. As a nut, it adds fat to the diet. It is also rich in protein.

While sesame oil is used around the world, Japan is known more for using whole or ground sesame seeds, which are typically toasted. If you have a mor-tar and pestle to grind your sesame seeds, you’ll find that you can intensify the sweetness.

Sesame is called “goma” in Japanese. You’ll see it in dish names such as goma-ae (sautéed vegetables with ground sesame dressing), goma wakame (ses-ame with wakame seaweed) and goma dofu (tofu made with sesame paste). It’s also used in salad dress-ings and sauces.

Sesame seeds have a wealth of nutrients and are said to help lower cholesterol. They are rich in copper, which can reduce the pain and swelling associated with arthritis. They also have a high percentage of cal-cium, magnesium, tryptophan and manganese. But do be sure that you or those you are feeding aren’t allergic to sesame seeds before serving them.

Mashed Tofu Salad (Shira-ae)IngREDIEnTS (4 SERvIngS)

1 bunch spinach leaves, stem removed and cut into bite-sized pieces1/4 pack tofu, drain well and mash with a fork2 tbsp ground white sesame1 tbsp soy sauce1 tbsp mirin1 tbsp sugar

DIRECTIonS1. Boil plenty of water in a saucepan. Cook the spinach in the boiling water until

wilted, about 2 minutes. Drain and wash the spinach under cold running water. Drain and squeeze out the excess water. Set aside.

2. In a small bowl, mix tofu, sesame, soy sauce and sugar. Mix well using an egg-beater.

3. Add tofu in the bowl and mix well.

胡麻Sesame

[ FEaTuRE gETTIng youR vEggIES]

Photos by CC Yaguchi

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Sesame Natto PastaIngREDIEnTS (1 SERvIng)

2 oz thin spaghetti2 tbsp ground sesame1 tbsp chopped green onion<Sauce>2 tbsp ground sesame1 pack natto1 clove of garlic, sliced1 tbsp soy sauce

1 tbsp Mizkan HONTERI® Mirin1 tbsp Mizkan Rice Vinegar

DIRECTIonS1. In a bowl, mix sesame, natto, garlic, soy sauce, mirin and vinegar. 2. Boil spaghetti according to the directions on the package. 3. Mix boiled spaghetti and the sauce. Serve on a pasta plate and top

with sesame and green onion.

ENJOY MIZKAN’S AUTHENTIC JAPANESE CONDIMENTS!Mizkan’s Japanese condiments are all made with a secret original Japanese formula. It will add extraordinary flavor to your meal with this oriental accent.Mizkan Americas, Inc. | www.mizkan.com | Mt. Prospect, IL 60056

HONTERI® MirinSeasoning

Shabu-Shabu SauceSesame Goma Shabu & Citrus Soy Pon Shabu

Brussel Sprouts with Sesame SauceIngREDIEnTS (2 SERvIngS)

1/2 lb Brussel sprouts, stem off<sesame sauce>3 tbsp ground white or black sesame5 tbsp

Mizkan Sesame Goma-Shabu Sauce

DIRECTIonS1. Boil Brussel sprouts in lightly salted water for a few minutes or until

desired softness is reached. Drain well. 2. In a bowl, mix ground sesame and Mizkan Sesame Goma-Sha-

bu Sauce. 3. Mix boiled Brussel sprouts and sesame sauce.

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12 息吹 ibuki • may / june 2012

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

Nori, wakame and konbu are the most popular types of seaweed in Japanese cuisine. They’re chock full of naturally occurring minerals and have myriad health benefits. Nori, used in sushi, comes in sheets that are sometimes pre-roasted. Wakame is thin and stringy and comes in a dark green or brown color. You can find it in both fresh and dried form. Konbu comes in ropes and is typically sold dried. It’s a strong source of fiber, umami and iodine. Kanten, made from a different kind of red algae, is often used in Japanese confections. It is a gelatinous substance often used in vegan diets.

Dashi in Vegetarian Cooking — Konbu & Shiitake

The key to being able to eat Japanese cuisine and maintain a strict vegan or vegetarian diet may lie in the seaweed. So much Japanese cuisine is cooked with a dashi soup stock that is typically meat or fish based. But konbu dashi, the kelp-based alternative, and shiitake dashi, made from dried shiitake mush-rooms, are a vegetarian’s best friend. “The time it takes to boil water is all the time it takes to make konbu dashi,” says Kakiuchi of Nuculinary. “It’s kelp-infused water.” And once the vegetarian dashi is made, you can use it to make all sorts of simmered dishes with-out worrying about breaking your regimen.

Hijiki GohanIngREDIEnTS (6-8 SERvIngS)

2.5 cups (or 3 Japanese cups) short grain japonica rice, washed in cold water3 tbsp dried hijiki, soaked in cold water and drained1 medium carrot, cut into thin strips8 inches gobo, cut into thin strips2 shiitake mushrooms, finely sliced1/2 cake abura-age, finely sliced

DIRECTIonS1. Soak rice in cold water for more than 15 minutes. Drain well and set aside.2. In a skillet, heat sesame oil in high heat. Add 1/4 cup water, hijiki, carrot, gobo,

shiitake, abura-age, mirin, sake and soy sauce. Mix well and cook until liquid is half gone and vegetables are softened.

3. Remove from heat. Separate liquid and vegetables by using strainer.4. Add water to the liquid to make it 2.5 cups of liquid.5. In a rice cooker, place the drained rice, then add 2.5 cups of liquid. Add cooked

vegetables on top.6. Steam rice as directed on the rice cooker or on the rice package.

海藻

Seaweed

[ FEaTuRE gETTIng youR vEggIES]

Photos by CC Yaguchi

2 tbsp soy sauce2 tbsp mirin2 tbsp sake1 tbsp sesame oil

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Easy Japanese cooking

Pickled Hakusai with KonbuIngREDIEnTS (6-8 SERvIngS)

1/2 head hakurai (napa) cabbage, chopped into bite-sized pieces1/2 tbsp salt3 oz konbu

DIRECTIonS1. In a large bowl, mix cabbage and salt well and rub with

hands. Let sit for 10 minutes.2. Drain well by squeezing by hand.3. Place the cabbage and dried konbu in a plastic bag. Keep in

refrigerator for a night.4. Serve chilled.

Green Tea Kanten JellyIngREDIEnTS (6-8 SERvIngS)

2 tsp green tea powder2 tbsp hot water1 kanten bar (agar agar) or 1 pack kanten powder2 cups water1/4 cup sugarAnko (red bean paste) for topping

DIRECTIonS1. In a small bowl, mix green tea powder and hot water. Mix well

and set aside.2. Soak and boil kanten in water following directions on package3. Add sugar and green tea mixture.4. Place in a square-shaped container. Refrigerate until set.5. Cut into desired size and top with anko.

Try Maeda-en Matcha “Culinary Quality”

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14 息吹 ibuki • may / june 2012

Vegan Cupcake by Setsuko PastryIngREDIEnTS (12 SERvIngS)

2 cups all purpose flour1 cup sugar1 tsp salt1 1/2 tsp baking soda4 tbs cocoa 2 tsp vanilla2/3 cup vegetable oil

DIRECTIonS1. Preheat oven to 350F and line a muffin pan.2. In a big dry mixing bowl, mix all purpose flour, sugar, salt, baking soda and cocoa.3. In a separate bowl, mix vanilla, oil, vinegar and water.4. Add the dry mixture (2) into the wet mixture (3) and mix well.5. Pour into liners 3/4 of the way. Bake 18-20 minutes. Transfer to a cooling rack and let

them cool completely.6. Make the tofu cream: Microwave tofu for 5 minutes. Drain water from tofu.7. In a food processor fitted with a metal blade, process well tofu, sugar, honey and cocoa.

Use the mixture to decorate the muffins.

1 1/2 tbs vinegar1 1/4 cup water<Tofu Cream>1 lb hard tofu3 tbs sugar1 tbs honey2 tbs cocoa

More VeganRecipes!

[ FEaTuRE gETTIng youR vEggIES]

Setsuko Pastry is a healthy alternative pastry with a Japanese spin. The pâtissier, Setsuko, crafts her cakes and cookies from scratch with low-sugar ingredients and uses no artificial flavors or preservatives. She specializes in custom orders and caters to vegan, low sugar, flourless and special diets. Info: www.setsukopastry.com , setsukopastry.wordpress.com

14 息吹 ibuki • may /june 2012

Photo by Jessica Loafman

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IngREDIEnTS (2 SERvIngS)

1/4 lb soba noodles5 tbsp natto1/2 English cucumber, sliced diagonally3 tbsp green onion, sliced diagonally1/4 cup daikon sprouts (or alfalfa sprouts) 2 tsp white roasted sesame seeds<Soy sauce dressing> 1 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1/2 tsp ginger juice

Kid-Friendly Raisin Rolls by Megumi PreschoolIngREDIEnTS (16 RoLLS)

3 cups bread flour1 1/4 cup warm water (100-104 F)1 1/2 tbsp sugar1/4 tsp salt2 tbsp vegetable oil1 tsp dry yeast1/2 cup dried raisins

DIRECTIonS1. Soak raisins in warm water (not included in

the ingredients) for 5 minutes, then drain well. Chop them roughly for children to pre-vent choking. Set aside.

2. In a bowl, mix flour and salt. Set aside.3. In a separate bowl, mix warm water and sug-

ar, then sprinkle yeast on top of the mixture.4. Add 1 cup of the flour mixture and vegetable

oil. Beat with an electric hand mixer on low speed for 30 seconds. Beat on high speed for 3 more minutes.

5. Using a wooden spoon, stir in as much re-maining flour as you can.

6. Knead in enough remaining flour to make moderately stiff dough that is smooth. It takes about 8 minutes to knead.

Megumi Preschool is a Japanese language preschool and kindergarten with two facilities in Seattle and Bellevue. The school gives special attention to the lunches it serves. School Kitchen sfaff Sakiko Furukawa, mother of a 2-year old daughter who studies at Megumi, cooks safe, healthy and enjoyable lunches for young children. Children at Megumi Preschool learn about the culture of Japan through conceptual dishes that change according to the four seasons. Info: www.megumipreschool.com

7. Add chopped raisins and knead 2 more minutes.8. Shape dough into a ball. 9. Place in a greased bowl, cover and let rise in a warm place until it doubles in size (50

minutes to 1 hour). 10. Shape dough into 16 balls. Place balls in a baking pan, cover and let them rise in a warm

place until they double in size (30-40 minutes).11. Bake in a 375F oven for 15-20 minutes. 12. Remove the rolls from the pan and cool on wire racks.

DIRECTIonS1. Make the soy sauce dressing: In a small bowl, whisk all the ingredi-

ents of the dressing.2. Bring a large pot of water to a boil over high heat.3. Break the soba in half and add to the boiling water.4. Cook, stirring occasionally, for the minutes indicated on the soba

package.5. Drain the soba, rinse thoroughly under running cold water and drain

again.6. In a large bowl, mix the soba, natto, cucumber and green onion.7. Transfer them to a serving dish and top with the daikon sprouts.8. Pour on the dressing and sprinkle with sesame seeds.

Megumi Natto is fresh, not frozen, natto using organic and non-GMO soybeans from North Dakota. Minami Sato, the owner of Japan Traditional Foods Inc. (Sonoma CA), which makes Megumi Natto, believes in the great health benefits of natto’s special enzymes. His passion is to provide the highest quality of natto so that people in the U.S. can enjoy its great flavor. Info: www.meguminatto.com

Natto Soba Salad by Megumi Natto

www.ibukimagazine.com 15

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16 息吹 ibuki • may / june 2012

10% Off

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

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

New Zen Japanese Restaurant(425) 254-159910720 SE Carr Rd, Japanese Fami-Res (Family Restaurant)www.newzensushi.com

Miyabi Restaurant(206) 575-681516820 Southcenter Parkway, Tukwila

North EndCafe Soleil(425) 493-18479999 Harbour Place # 105, MukilteoBluefin Sushi & Seafood Buffet(206) 367-0115401 NE Northgate Way # 463, SeattleEdina Sushi(425) 776-806819720 44th Ave W, LynnwoodMarinepolis Sushi Land — Lynnwood(425) 275-902218500 33rd Ave NW, LynnwoodMatsu Sushi(425) 771-3368 19505 44th Ave W #K, LynnwoodSakuma Japanese Restaurant(425) 347-306310924 Mukilteo Speedway # G, MukilteoTaka Sushi(425) 778-168918904 Hwy 99 Suite A, Lynnwood

EastsideBlue Ginger Korean Grill & Sushi(425) 746-122214045 NE 20th St, BellevueGinza Japanese Restaurant(425) 709-7072103 102nd Ave SE, BellevueGenki Sushi — Factoria Mall(425) 747-7330B-4, 4055 Factoria Blvd SE, Bellevue

SEaTTLE

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

Kushibar(206) 448-24882319 2nd Ave, Seattle

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

Shiro’s Sushi Restaurant(206) 443-98442401 2nd Ave, Seattle

Setsuna Japanese Restaurant(206) 417-317511204 Roosevelt Way NE, Seattle

Issian(206) 632-70101618 N 45th St, Seattle

Maekawa Bar(206) 622-0634601 S King St # 206,Seattle

Fort St. George(206) 382-0662601 S King St # 202, Seattle

I Love Sushi — Lake Union206-625-96041001 Fairview Ave N, Seattle

Marinepolis Sushi Land — Queen Anne(206) 267-7621803 5th Ave N, SeattleSamurai Noodle — U-District(206) 547-17744138 University Way NE, Seattle

Samurai Noodle — Capitol Hill(206) -323-7991414 Broadway E, SeattleSamurai Noodle — Uwajimaya(206) 624-9321606 5th Ave. S, Seattle

Aoki Japanese Grill & Sushi Bar(206) 324-3633621 Broadway E, Seattle Aloha Ramen(206) 838-38378102 Greenwood Ave N,SeattleBush Garden Restaurant(206)682-6830614 Maynard Avenue S., SeattleChiso(206) 632-34303520 Fremont Ave. N, SeattleFuji Sushi(206) 624-1201520 S Main St, SeattleGenki Sushi — Queen Anne(206) 453-3881 500 Mercer St #C2, 2B, SeattleGenki Sushi — Capitol Hill((206) 257-44181620 Broadway, SeattleHana Restaurant (206) 328-1187219 Broadway E, SeattleHiroshi’s Restaurant(206) 726-49662501 Eastlake Ave E, Seattle Katsu Burger(206) 762-07526538 4th Ave. S, SeattleKaname Izakaya Shochu Bar(206) 682-1828610 S Jackson St, SeattleKisaku(206) 545-90502101 N. 55th St. #100, SeattleKozue Japanese Restaurant(206) 547-20081608 N 45th St, SeattleMomiji(206) 457-40681522 12th Ave., Seattle

Maneki(206) 622-2631304 6th Ave S, SeattleMoshi Moshi Sushi(206) 971-74245324 Ballard Avenue, SeattleNishino(206) 322-58003130 E Madison St#106,SeattleNijo(206) 340-888089 Spring St, SeattleRed Fin Sushi Restaurant(206) 441-4340612 Stewart St, SeattleRicenroll — Madison Street(206) 262-0381214 Madison St, SeattleShiki Japanese Restaurant(206) 281-13524 W Roy St, SeattleShun Japanese Cuisine(206) 522-22005101 NE 25th Ave #11, SeattleTsukushinbo(206) 467-4004515 S Main St, SeattleVillage Sushi(206) 985-68704741 12th Ave NE, SeattleWabi-Sabi Sushi (206) 721-02124909 Rainier Ave S, Seattle

South EndGenki Sushi — Renton(425) 277-1050365 S. Grady Way # B & C, Renton

Daimonji Sushi & Grill(425) 430-16105963 Corson Ave S, # 194, Seattle

Toshi’s Teriyaki Grill(425) 687-5938509 South 3rd St, Renton

[ RESTauRanT InDEx ]

匠の味

Shima Sushi Bar

4429 Wallingford Ave N, SeattleTel: (206) 632-2938Hours: Sun-Thu 5 pm - 10 pmFri & Sat 5pm - 12amwww.shimasushibar.com

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Page 17: IBUKI Magazine Vol. 17  May & June 2012

www.ibukimagazine.com 17

Dozo Cafe — Factoria(425) 644-88993720 Factoria Blvd SE, Bellevue

Dozo Sushi & Dining Kirkland(425) 251-0900206 Main St., Kirkland

I Love Sushi — Lake Bellevue(425) 455-909023 Lake Bellevue Dr, Bellevue

I Love Sushi — Bellevue Main(425) 454-570611818 NE 8th St, Bellevue

Rikki Rikki Japanese Restaurant (425) 828-0707442 Parkplace Center, Kirkland

Tokyo Japanese Restaurant(425) 641-56913500 Factoria Blvd SE, BellevueRicenroll — Bellevue Square(425) 455-48662039 Bellevue Square 2nd fl, BellevueRicenroll — Issaquah Highland(425) 369-84451052 Park Dr. IssaquahRicenroll — Albertson’s on Mercer Island(206) 232 02442755 77th Ave. SE, Mercer IslandMarinepolis Sushi Land — Redmond(425) 284-25878910 161st Ave NE, Redmond

Tacoma & Federal WayI Love Ramen(253) 839-111531254 Pacific Hwy S, Federal WayBistro Satsuma(253) 858-51515315 Point Fosdick Dr NW #A, Gig HarborHanabi Japanese Restaurant(253) 941-079731260 Pacific Hwy. S, Federal WayKoharu Restaurant(253) 839-0052 31840 Pacific Hwy S, Federal Way

Gourmet Teriyaki(206) 232-05807671 SE 27th St, Mercer Island

Izakaya Sushi — At The Landing(425) 228-2800829 N 10th St. Suite G, RentonIzumi Japanese Restaurant(425) 821-195912539 116th Ave N.E., Kirklandi Sushi(425) 313-7378 1802 12th Ave NW., IssaquahOma Bap(425) 467-7000 120 Bellevue Way NE, BellevueKikuya Restaurant(425) 881-87718105 161st Ave NE, RedmondSushi Maru(425) 453-0100205 105th Ave, BellevueSushi Me(425) 644-98001299 156th Ave NE #145, Bellevue

Sushi Mojo(425) 746-66561915 140th Ave NE, D1-B, Bellevue

Sushi-Ten(425) 643-6637 2217 140TH Ave NE, BellevueMomoya Restaurant(425) 889-902012100 NE 85th St, KirklandThe Bento Box(425) 643-864615119 NE 24th St, RedmondSushi Joa(206) 230-41202717 78th Ave SE, Mercer IslandGourmet Teriyaki(206) 232-05807671 SE 27th St, Mercer IslandNoppakao Thai Restaurant(425) 821-01999745 NE 117th Ln, KirklandKiku Sushi(425) 556-960013112 NE 20th St # 200, BellevueMarinepolis Sushi Land (425) 455-2793138 107th Ave. NE, Bellevue

Akasaka Restaurant(253) 946-385831246 Pacific Hwy S, Federal WayMain Japanese Buffet(253) 839-99881426 S 324th St, Federal WayBlue Island Sushi & Roll(253) 838-550035002 Pacific Hwy S, Federal WayTokyo Garden(253) 874-461532911 1st Ave S #G, Federal WayKyoto Japanese Restaurant(253) 581-50788722 S Tacoma Way, Lakewood

Sushi Tama(253) 761-10143919 6th Ave, TacomaTWOKOI Japanese Cuisine(253) 274-89991552 Commerce St, TacomaKabuki Japanese Restaurant(253) 474-1650 2919 S 38th St #B, Tacoma

[ RESTauRanT InDEx ]

Ask your favorite cafe, store or restaurant

to stock IBUKI Magazine!

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

Come Experience Japanese street foodkushibar

www.kushibar.com

11204 Roosevelt Way NE, Seattle • 206.417.3175 • setsunarestaurant.com

“NO SUSHI, SO WHAT!”

“WE ARE IZAKAYA!”

Hours: Sun,Tue-Thu 5pm-12am

Fri & Sat 5pm-2amMon ClosedHappy Hour:

5p-6p & 9p-11p

Page 18: IBUKI Magazine Vol. 17  May & June 2012

18 息吹 ibuki • may / june 201218 息吹 ibuki • may /june 2012

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ART & FURNITUREKobokoboseattle.comKobo at Higo(206) 381-3000604 S Jackson St, SeattleKobo Capitol Hill(206) 726-0704814 E Roy, SeattleShop & gallery featuring art, craft and design from Japan and the NorthwestThe Wing Luke Museum(206) 623-5124 | 719 South King Street, SeattleAzuma Gallery(206) 622-5599 | 530 1st Ave S, SeattleThe Cullom Gallery603 S Main St, Seattle | (206) 919-8278

BAKERy AND CAFESetsuko Pastrywww.setsukopastry.com(206) 816 03481618 N 45th St, SeattleHealthy alternative pastries with a Japanese spin

Fuji Bakery Seattle Store(206) 623-4050 | 526 South King St, SeattleFuji Bakery Bellevue Store(425) 641-4050 | 1502 145th Place SE, BellevueUniCone Crepes(206) 243-6236 | 2800 Southcenter Mall, TukwilaHiroki Desserts(206) 547-4128 | 2224 N 56th St, SeattlePanama Hotel Tea & Coffee House(206) 515-4000 | 607 S Main St, SeattleFumie’s Gold(425) 223-5893 | 10115 NE 1st St # CU2, BellevueKitanda Brazilian Bakery & Espresso(425) 641-4413 | 15230 NE 24th St, RedmondZoka Coffee & Tea — Greenlake(206) 545-4277 | 2200 North 56th St, SeattleZoka Coffee & Tea — University(206) 527-0990 | 2901 NE Blakeley St, SeattleZoka Coffee & Tea — Kirkland(206) 284-1830 | 129 Central Way, KirklandCortona Cafe(206) 327-9728 | 2425 E Union St, SeattleSeabell Bakery (425) 644-2616 | 12816 SE 38th St, BellevueSeattle Coffee Works(206) 340-8867 | 107 Pike Street, SeattleCafe Zingaro(206) 352-2861 | 127 Mercer Street, SeattleCaffe Fiore(206) 282-1441 | 224 West Galer Street, SeattleOasis Tea Zone(206) 447-8098 | 519 6th Ave S, SeattleChatterbox Café(206) 324-2324 | 1100 12th Ave # 101, Seattle

GRoCERy & GENERAL SToREH-Mart — Lynnwood(425)776-0858 | 3301 184th Street Southwest, LynnwoodH-Mart — Federal Way(425)776-0858 | 31217 Pacific Hwy S, Federal Way

UwajimayaSeattle Uwajimaya(206) 624-6248 | 600 5th Avenue South, SeattleBellevue Uwajimaya(425)747-9012 | 699 120th Ave NE, BellevueRenton Uwajimaya(425) 277-1635 | 501 South Grady Way, RentonBeaverton Uwajimaya(503)643-4512 | 10500 SW Beaverton-Hillsdale HWY, Beaverton

Daiso Alderwood Mall(425) 673-1825 | 3000 184th St SW, # 398, LynnwoodDaiso International District(206) 355-4084 | 710 6th Ave S, SeattleDaiso Southcenter Mall(206) 243-1019| 2800 South center Mall, #1378 TukwilaDaiso Westlake Center(206) 447-6211 | 400 Pine St, # 124, SeattleDaiso The Commons at Federal Way(253) 839-1129 | 1928 S Commons, Federal WayDaiso Great Wall Mall — Kent(425) 251-1600 | 18230 E Valley Hwy, KentMutual Fish Company(206) 322-4368 | 2335 Rainier Ave S, SeattleAnzen Hiroshi’s(503) 233-5111 | 736 NE MLK Blvd, Portland

BooKS, GAMES & ANIMEAnime Raku(425) 454-0112 |10627 NE 8th St, Bellevue

Kinokuniya BookstoreSeattle Kinokuniya(206) 587-2477 | 525 S Weller St, SeattleBeaverton Kinokuniya(503) 641-6240 | 10500 SW Bvtn-Hillsdale Hwy, Beaverton

Tokyo Japanese Lifestyle — Southcenter Mall Store(206) 241-0219 | 633 Southcenter Mall, #1220, SeattleTokyo Japanese Lifestyle — Northgate Mall Store(206) 363-3213 | 401 NE Northgate Way, #740, SeattleTokyo Japanese Lifestyle — Tacoma Mall Store(253) 475-5380 | 4502 S Steele St, #616, TacomaTokyo Japanese Lifestyle — Capital Mall Store(360) 943-5790 | 625 Black Lake Blvd, # 334, OlympiaAnime Asylum(503) 284-6626 | 1009 Lloyd Center, Portland, ORVIDEO HOP Downtown Store(206) 587-4037 | 601 S. King St. Suite#101, SeattlePink Gorilla — University District(206) 547-5790 | 4341 University Ave NE, Seattle

SPECIALTy SToRESaké Nomi — Sake(206) 467-7253 | 76 S Washington St, SeattleUmai Do Japanese Sweets(206) 4325-7888 | 1825 S Jackson St Ste 100, Seattle

FASHIoNMiki House USA(425) 455-4063 | 1032 106th Ave NE #123, Bellevue Momo(206) 329-4736 | 600 S Jackson St, SeattleUnique Plus — organic children’s store(425) 296 -1024 | 219 Kirkland Ave. #101, Kirkland

SENIoR CARENikkei Concerns(206) 323-7100 | 1601 E. Yesler Way, Seattle

JAPANESE CoNSTRUCTIoNWafu Builders by Koji Uchidawww.japanesearchitect.com(206 ) 369-5012 Japanese gates, fences, shoji, tatami mats, bathrooms, tea rooms and more

HEALTH AND BEAUTyWellnessOne of Eastgate(425) 289-0092 | 15100 SE 38th St., Ste. 305B, BellevueAcupuncture Associates — Eastgate(425) 289-0188 | 15100 SE 38th St #305B, BellevueStudio 904 Hair Salon(206) 232-3393 | 3041 78th Avenue SE, Mercer IslandHen Sen Herbs(206) 328-2828 | 13256 NE 20th St, BellevueLynnwood Olympus Spa(425) 697-3000 | 3815 196th St SW #160, Lynnwood

SCHooLSJapanese Floral Design

Ikebana by Megumiwww.ikebanabymegumi.com(425) 744-9751Sogetsu contemporary school of ikebana. Classes in home studio and around townYushoryu Ikenobo(206) 723-4994 | 5548 Beason Ave. S.,SeattleIkenobo Lake Washington Chapter(425) 803-3268 | IkenoboLakeWashingtonChapter.comThe 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 School3909 242nd Ave. SE, Issaquah | www.japanesemontessori.org

LanguageSeattle Japanese Language School(206) 323-0250 | 1414 S Weller St, SeattleMusic

School of Taiko(425) 785-8316 | www.Japantaiko.comContinuing Education Program

Nikkei Horizons(206) 726-6469 | www. nikkeiconcerns.comCooking

Hiroko Sugiyama Culinary Atelier(425) 836-4635 | 22207 NE 31st St, SammamishNuCulinary(206) 932-3855 | 6523 California Ave SW, SeattleSatsuma Cooking School(206) 244-5151 | 17105 Ambaum Blvd S, SeattleTea CeremonyUrasenke Foundation Seattle Branch(206) 328-6018 | 5125 40th Avenue N.E., Seattle

[ BuSInESS InDEx ]

Page 20: IBUKI Magazine Vol. 17  May & June 2012

20 息吹 ibuki • may / june 2012

Shincha: The First Tea of the SeasonBy tiffany Picard

[ TEAS of ASiA ]

Tea

companies in mid to late May:

Maeda En — Irvine, WA www.maeda-en.com

Den’s Tea — Torrance, CAwww.denstea.com

Sugimoto USA — Seattle, WA www.sugimotousa.com

Teance Fine Teas — Berkeley, CAwww.teance.com

Tea’s flavors are temporal, but that’s the beauty of the beverage. A cup of shincha is like a fresh

spring breeze.

Take time this season to savor a good cup of tea and remem-ber that there’s no time like the present to taste what life has to offer!

will only be a shadow of the brilliant flavors, aroma and color of a freshly harvested shincha. The vivid yellow-green infusion is vegetal but also sweet, with a rich aroma and a savory nu-ance that lingers on the palate for hours. This savory quality, known as umami, is highly val-ued in Japanese cuisine.

Den Shirakata, owner of the Japanese tea company Den’s Tea, appreciates shincha for its robust, grassy taste. He explained, “You taste earth and nature in shincha.” Shirakata also said that this year’s winter was particularly harsh, which often results in even better tasting teas in the spring. Shincha is an umbrella term for new spring tea, but it usually refers to sencha, the most popular type of Japanese green tea.

FInDIng SHInCHa In THE u.S.While the Japanese consume most of the green tea they produce, we’re lucky to have some Japanese green tea available internation-ally. Spring teas usually arrive in North America by boat in early summer. However, a few tea companies air-ship small batches of shincha to allow Western customers to enjoy the teas while they are as fresh as possible. Severe win-ter weather may delay harvests this year, but 2012 shincha should be available at these tea

Tea makes you savor the moment because every cup is unique. Once you finish a cup of tea, it’s gone for good! The way you brew your tea, as well as the season in which the

tea leaves were harvested, can make a huge impact on the flavor. That’s not something to mourn, though. Tea is directly connected to nature and the seasons, which in turn gives us a connection to the present moment.

SHInCHaTea plants go dormant during the winter and put out their first buds in the warmth of spring. This first “flush” of tea leaves is rich in nutrients produced during the cold winter weather and often yields the richest flavors and aromas of all tea harvests. In Japan, the first harvests of the year are called shincha — shin meaning “new,” and cha meaning “tea.” Shincha leaves are picked in April and May, and the tea is cel-ebrated as the pinnacle of tea production each year.

EnJoy THE FRESH aRoMa Japanese green tea is delicate, and its complex flavors fade over time. A green tea that has been sitting in the back of a cupboard for years

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.

20 息吹 ibuki • may /june 2012

Page 21: IBUKI Magazine Vol. 17  May & June 2012

www.ibukimagazine.com 21

Often intense and curiously refreshing, namazake can be the essence of spring — in a bottle.

Following are notes on some of Seattle’s most popular namazake:

Seikyo “Omachi” NamazakeRegion: HiroshimaGrade: Tokubetsu JunmaiAvailability: Seasonal (Spring)Soft and citrusy, with a luxurious, almost vis-cous mouthfeel. Notes of grapefruit and lemon throughout, creating a wonderful, beguiling contrast between the sharpness of the acidic citrus elements and the silky texture. Traces of minerality and astringency on the edges make it an ideal pairing for oysters on the half-shell.

Kamikokoro Toukagen ShiboritateRegion: OkayamaGrade: Tokubetsu JunmaiAvailability: Seasonal (Spring)Pronounced golden hue, with notes of white, sweet peaches in the nose. Rich sweetness gives way to cinnamon-tinged spiciness riding on a pleasant viscosity. This nama genshu (un-pasteurized & undiluted sake) is brewed with yeast cultivated from white peaches.

Namazake Rings in Spring with Fresh Flavor

Sake

By johnnie Stroud, owner of Saké nomi

[ Sake Nomi ]

In Japan, nothing embodies spring more than that brief, beautiful pe-riod when the sakura (cherry blos-soms) are in full bloom. Everyone knows the beauty is fleeting, with

the sakura soon to flutter to the ground like Mother Nature’s confetti, and the Japanese people’s appreciation of this cyclical phenom-enon is poetic and passionate.

In the sake-brewing world, nothing says spring like the “zing” of unpasteurized namazake.

The term nama has many meanings and connotations in Japanese, some of which in-clude “raw” (nama + sakana (fish) = namaza-kana), “draft” (nama + biiru (beer) = nama bi-iru), and “live” (nama + housou (broadcast) = nama housou). When the term nama is used with sake, it becomes namazake and refers to a unique variety of fresh, lively, often seasonal sake that has not been pasteurized.

The majority of sake, after it has been brewed and pressed, is pasteurized twice —once before it is aged (generally six months), and once again just before it is shipped. This is often accomplished by running the sake through a coil submerged in water heated to around 150 F. “Heat treating” the sake in this manner deactivates enzymes that could spoil the sake, stabilizes the sake for a longer “shelf

life” (approximately one year, for most sake) and tones down and mellows out some of the fla-vors. This heating process is known as hi-ire and is expressed in kanji with the literal meaning of “putting in the fire.” It’s not known as “pasteuri-zation” in Japan, in part because brewers have been doing it since the mid-1500s, 300 or so years before Monsieur Pasteur made his name-sake discovery in France.

Because namazake has never been subjected to hi-ire, it retains and expresses a brashness, youthfulness and vigor that “normal” pasteur-ized sake does not. It is most often associated with a brewery’s initial release in the early spring, though some varieties are released in other sea-sons, and some are available year round.

Since it is “raw” and “fresh,” great care must be taken to refrigerate namazake (40-50 F is a good temperature range) in order to avoid spoilage. This condition of hi-ochi is easy to rec-ognize because the sake will become cloudy and the bottle will resemble one of those 1970s lava lamps. Not groovy, baby.

Until recently, there wasn’t a great deal of namazake released to the Seattle market, but in the past couple of years there has been con-siderable improvement in its distribution. Some namas are seasonal (mostly spring, summer and fall limited releases), while others are now lo-cally available throughout the year.

Johnnie Stroud is the owner of Saké Nomi, the saké shop and tasting bar in Pioneer Square. Saké Nomi | 76 S Washington St,

Seattle, Tel 206-467-SAKE

www.ibukimagazine.com 21

Page 22: IBUKI Magazine Vol. 17  May & June 2012

No Promises, Just ResultsExperience your skin as nature intended

2012 Happy Spring PromotionApril 9 –May 31

or while supplies last

Dr.Ci:Labo is very pleased to introduce “2012 Happy Spring Promotion” from April 9 to May 31 , with purchase of $130 or more on any Dr.Ci:Labo Products,

you will receive Enrich-Lift skincare set !

www.cilabousa.com

News ! Dr.Ci:Labo’s o� cial website has been renewed as a direct internet shopping site! Become a member now! You can take the

advantage of our Dr.Ci:Labo Free Sample Starter Kit ! >>

Dr.Ci:Labo is Japan's No.1 Doctor's Brand Skincare

Cosmetics which are developed by a team of dermatologists.

Page 23: IBUKI Magazine Vol. 17  May & June 2012

www.ibukimagazine.com 23

Visit style-arena.jp for more street fashion snaps from tokyo.Photos © japan Fashion association. all rights reserved.

Tokyo Street Snaps

[ ToKyo FaSHIon ]

AiriAge 20Occupation Part-timerHeight 170cmArea ShibuyaFavorites:Brand Sly, moussyShop Zara, H&MSalonPeeK-a-Boo omotesandoMusicK-Pop

Denim/navanaTight Skirt/SLy

Knit Hat/H&M

Shoulder Bag/FoREvER 21

Fur Boots/wEgo

Page 24: IBUKI Magazine Vol. 17  May & June 2012

24 息吹 ibuki • may / june 2012

Study & Homestayin Japan

1-Year High School Exchange

Summer School July 22- Aug 2, 2012

Home-stay

This program welcomes students from North America to Meitoku Gijuku High School lo-cated in Kochi prefecture for one year as exchange students. Students may transfer course credit to their current schools in the United States or Canada through this program. Stu-dents may enroll in subjects equivalent of up to about 70 units / 7 unites of credit during one year program, including Japanese, English, Math following native school curricula. All students will participate in extra activities such as baseball, soccer, basketball, sumo, judo, fi ne art, marching etc. Exchange students will live in an on-campus dormitory.

Call Sankei Global Education (800) 332-0208to obtain broucher with more information

Application closing by May 31st !!

This program is a 12 day Japanese language study program at the Meitoku Gijuku High School in Kochi prefecture. The school campus is located near a Kochi prefectural nature park and surrounded with beautiful natures. Students will join three hour Japanese classes in morning, followed by activities such as fi shing, sea kayak, and Japanese hot spring ex-perience. This program is suitable for middle school students currently studying Japanese and who want to improve their skills during summer, as well as native Japanese living in America.

Call Sankei Global Education (800) 332-0208to obtain broucher with more information

Application closing upon all placements

taken

This Program welcomes anyone who wants to experience the real Japanese way of life while staying with host families. This is a great chance to learn Japanese culture, custom and everyday conversation. You may customize your stay from weekend short-stays for your vacation to long term stays to accommodate your study abroad program. We offer 24 hour emergency support from English speaking staff. You may take post-arrival orientation covering “Daily life in Japan,” “Japanese culture,” and “Home-stays in Japan.” No matter how old you are, or how good your Japanese language ability is, this home-stay program will be a great intercultural experience for you.

Call Sankei Global Education (800) 332-0208for more information

(800)332-0208SankeiGlobal Education [email protected]

Page 25: IBUKI Magazine Vol. 17  May & June 2012

www.ibukimagazine.com 25

[ TRavEL ]

Kochi By Steve Corless

Steve Corless spent 15 years working in sales and marketing, and as a foreign

service officer in Tokyo and Osaka. He lives in Lynnwood with his wife, daughter and

newborn son.

Kochi City, located on the southern coast of Shikoku, is a bit off the beaten path of most travelers to Japan, but a visit to the area offers a welcome respite to the crowds of the larger cities and tourist destinations. Balmy and often wet, ocean breezes give this city a welcome hint of the tropics.

The city’s most popular tourist destination is Kochi Castle. It is one of the country’s best. Built in 1611, the castle today is the original structure rather than a modern reconstruction. The castle grounds are located in the center of the city near the popular Obimachi shopping district.

Another popular site is Godaisan Mountain and the Chikurenji Shrine. Those with an interest in Japanese history may recognize Chikurenji as home to stop 31 on the Shikoku Pilgrimage of 88 temples. The temple grounds include traditional gardens and one of Japan’s most beautiful pagodas.

Fans of manga will enjoy a visit to the Yokoyama Memorial Manga Museum. The museum showcases the works and life of Yokoyama Ryuichi, one of Japan’s most famous manga artists and creator of the Fuku-chan comic series beloved by children and adults alike. The museum is located in the Kochi City Culture Plaza in central Kochi City.

A short bus ride from central Kochi will take you to Katsurahama Beach with its scenic ocean vistas and pleasant walking paths. Here you will find a memorial and museum dedicated to Sakamoto Ryoma, Kochi’s most famous son. Sakamoto Ryoma was an important figure in Japan’s development from an isolated, feudalistic nation to a modern state and was instrumental in the Meiji Restoration of 1868. A visionary, he understood that for Japan to become technologically and industrially successful, its people and society most modernize.

For a perfect end to a day of sightseeing, visit an izakaya near Harima-bashi to enjoy Kochi’s katsuo no tataki, the lightly seared and seasoned bonito (skipjack) tuna dish for which the city is famous. Katsuo, for those with a passion for Japanese food, is known in its dried and smoked form as katsuobushi and forms the base of dashi soup stock. Katsuo no tataki is served with green onions, garlic and ginger and dipped in tangy ponzu sauce.

Study at Meitoku Gijyukuin Kochi !Meitoku Gijyuku High School, located in Kochi, offered a 1-year high school ex-change program as well as a 12-day Japa-nese language study summer school pro-gram for middle school students last year.

<< Harry Maemura, a high school student from California, stud-ied at Meitoku as an exchange student.Meitoku Gijuku is a very different expe-rience. It’s a good way of meeting new people from around the world and a great school for people who really want to learn more about japan.

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26 息吹 ibuki • may / june 2012

out the aid of the Bible and devoid of influence from the outside Christian world. In the 19th century, when persecution of Christians ended along with Japan’s isolationism, many hidden Christians rejoined the Catholic Church. Others, however, continued to function independently, practicing their own brand of Christianity. Dou-gill began to wonder: what caused these kakure kirishitan to risk death for a foreign religion. In time, his curiosity came to encompass more than just religion: ideas of race and identity, the clash of Eastern and Western traditions, and the realization that he too, with his own em-brace of Japanese religion and expatriate life, was similar to the kakure kirishitan. The book’s epigraph is from Shusaku Endo (himself a Christian). Endo’s novel Silence may serve well as corollary reading for those interested in the subject.

BooK In SEaRCH oF JaPan’S HIDDEn CHRISTIanS • By josh Powell

Christianity is almost nonexistent in Japan, with less than one percent of the population practicing the religion. Once while staying at a youth hostel in Japan, I met a Japanese traveler who was Christian. This was the first Japanese Christian I had ever met. After returning from my trip, I mentioned this to a Japanese friend. His response was dismissive — he was puzzled as to why someone living in the same secular society as he could possibly be inspired to practice Christianity. I was reminded of my friend’s attitude as I read author John Dougill’s new book, In Search of Ja-pan’s Hidden Christians. What is it about Christianity that is so antagonistic to Japanese culture?

Christianity has had a centuries-old presence in Japan. Of the small percentage of today’s Japanese Christians, there is an even smaller and rapidly dwindling number who can trace the lineage of their faith all the way back to the arrival of 16th century Portuguese missionaries. They are known as the kakure kirishitan — the hidden Christians — having gone underground in the 1630s to escape religious persecution. For seven gen-erations, Catholicism was passed down orally by illiterate peasants, with-

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MOVIES FASHION MUSIC GAMES & MORE[ LIFESTYLE]

aRT uwaJIMaya’S goT a BRanD nEw EnFu Bag • By Bruce rutledge

Ken Taya, aka the artist enfu, calls the work he did for the new Uwajimaya shopping bag the “busiest piece” he has ever done. He spent more than 130 hours researching all the produce and seafood, and then painting the elaborate work on canvas. The two sides of the bag depict almost 200 items sold at Uwajimaya supermarkets. The bags burst with color. On either side, a dimpled, beaming grocer introduces all his fresh fare. The vegetables dominate one side, while the seafood occupies the other. The bags provide a primer for the basics of much Asian cuisine. Enfu says the labeling was one of the most challenging parts. “I had to know what a Chinese long bean looked like,” he says. The original artwork -- 40x40x1.5-inch canvases in a limited edition of 25 -- retail for $2,400, but at a recent auction for the Wing Luke Museum, the winning bid for the works was $3,600, a surprise to both enfu and Wing Luke officials. The money raised will go to support the museum’s youth program, said an elated museum official. A photo of enfu sporting a well-manicured mohawk graces the

cover of Wing Luke’s latest promotional magazine. Enfu says he did a lot of homework to make sure he got every vegetable and piece of seafood right. This is his second bag for Uwajimaya. In the first one, released in 2009, he depicted products exploding out of an Uw-ajimaya truck as sun beams radiated into the distance — an ode to the humble beginnings of the Uwajimaya empire, when Fujimatsu Moriguchi used to sell fish cakes out of the back of his truck. This new bag is an ode to Uwajimaya’s pan-Asian appeal — the ingredients depicted on the bag come from far more than just Japanese cuisine. The first edition of the bag is being sold at all Uwajimaya stores, and the poster of the artwork, which is 19.5x19.5 inches, is being sold at Kobo @ Higo on Jackson Street in the International District. One poster, which depicts one side of the bag, costs $20, or get both posters for $30. Also, check out enfu.com for more on this talented Pacific Northwest artist.© Illustration by Enfu

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HoME KoJI uCHIDa oF waFu BuILDERS • By Bruce rutledgeIf you’ve enjoyed a tranquil moment in a Pacific Northwest Japanese teahouse, a Zen temple or a Japanese-style private home, there’s a good chance you have Koji Uchida to thank. Uchida, proprietor of the recently formed Wafu Builders, is a master craftsman and sukiya-style builder re-sponsible for such local gems as the tearoom, gate and fence at Everett Community College, the main hall (hondo) of the Jingoji Temple in Red-mond and the tearoom at Ryobozen-an in Stevenson, WA.Sukiya-style architecture began in the 16th century as a way to make tea-rooms in Japan and eventually expanded to residences. The elements of the tearoom – the natural materials, the tokonoma (alcove) and the simple aesthetics of the straight line – all play a vital role in sukiya homes.But sukiya style can also blend cultural elements, Uchida says. Most sukiya builders learn on the job to use natural materials in a harmonious way.Uchida has been building in the Pacific Northwest, after leaving his home in Mie Prefecture, since 1997. He also built a private home in Ladue, MO — a prestigious suburb of St. Louis — for a couple who collects George Nakashima furniture. His work on the exterior, interior and garden won him an American Institute of Architects award in 2005. Today, what we get from Uchida is exquisite attention to detail and aesthetics.Mike Paull, a Kenmore homeowner who has been working with Uchida to renovate the interior of his home in a Japanese style, marvels at the builder’s work ethic and craftsmanship. He shows us several joints Uchi-da-san made; they include as many as 10 layers of plywood beneath the surface wood, which is then finished with only mineral oil.Uchida takes more detailed measurements of the spaces he works in than your average builder. He then goes back to his workshop in Roches-ter, WA, south of Olympia, and creates walls, ceilings and shelving that fit

exactly into the space allotted – an amazing feat.But Uchida is not didactic about Japanese style. “I work with the client,” he says. He is happy to blend Japanese and Western elements, which he has done exquisitely in the Kenmore home’s entryway, or genkan, using latticed bamboo as well as local Douglas fir, Brazilian cherry and imported Kyoto kitayama cedar. He uses Japanese stucco, called jurakugo, and a few well-placed decorations adorn the alcove, which has a beautiful wo-ven ceiling made of 18-inch imported Kagura cedar. “The grain is beauti-ful,” Uchida says, adding that he feels as if he is bringing Japanese culture directly into the home.Uchida gets his cues from nature. “Balance is very important,” he says. The rooms he designs are accented by straight lines — the lines of tatami, tiles or wood planks. “Lines are nature,” he says. “You must follow nature. You don’t want to go against nature.”Nature is very apparent in the Kenmore home. The wood is treated with mineral oil and never sanded, only hand-planed, to keep the grain in tact. The effect is understated elegance.Bonnie Mitchell, executive director of the Urasenke Seattle branch, which is dedicated to the way of tea, is a big fan of Uchida’s work. “We want 100 tearooms in the Seattle area and sanctuaries in the home for contempla-tion and relaxation and enjoyment of tea.”Uchida is happy to oblige. But he also stresses that he is eager to work with American families who want to infuse their homes with Japanese touches. “The genkan and the ofuro (bath) are the best places to start,” he says. “It is no longer expensive to install a deep bath.”For more information on Uchida or to contact him, go to www.kojiuchi-da.com.

1 2 3

45

1. Straight, clean lines, earth tones and unadorned wood give this Japanese living room an understated elegance.

2. The ceiling of this Japanese-style bathroom was made in Uchida's Olympia workshop, transported to Kenmore and lodged in place by Uchida and the home's owner.

3. Mike Paull, Uchida’s current client and a Kenmore home owner, sits in front of his tatami-mat room.

4. Simple objects enhance the alcove at the Kenmore home’s entryway.

5. This traditional sukiya-style room is one of Uchida's masterpieces.

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[ Newly OpeNed ]MIyaBI RESTauRanT — SouTHCEnTER

IZAKAYA居酒屋

IZAKAYA in WALLINGFORD

1618 N 45th StSeattle, WA 98103Tel: (206) 632-7010

issian-seattle.com

Sugichan

Sugichan

There are so many fun things to do in summer

Summer is almost here!!

SugiChan

SUMMER!!

It feels so good,especially after the all

rainy days.

But don’t forget to visit

Issian to enjoy Japanese street food and beer !!

SugiChan

SugiChan

Chef Bo Maisano, former executive chef at The Tin Table, launched his pop-up ramen restaurant in May. Chef Maisano has been obsessed with ramen for year since he came across a ramen article in David Chang’s Lucky Peach magazine. He has been in pursuit of the perfect bowl by deconstructing each ramen restaurant he visits and has crafted his very own method. His savory creation is now available for public consumption. Bo Ramen pop-up dates and venues in May: Tuesdays, May 1st & 8th (5:30pm-9pm) at Skelly and The Bean (skellyandthebean.com). Saturdays, May 5th & 19th (5:30pm-9pm) Geraldine’s Counter (geraldinescounter.com). Visit the Bo Rame facebook page for more information: www.facebook.com/BoRamenSeattlePopUpRestaurant

Bo RaMEn — a JaPanESE RaMEn PoP-uP RESTauRanT

A popular Vietnamese sandwich restaurant in Lynwood, Yeh Yeh’s recently opened its second store in Bellevue. Besides its signature sandwiches, try the papaya salad, which is only served at the Bellevue store.

Yeh Yeh’s Vietnamese Sandwiches (425) 644-5273 | 14339 NE 20th St Suite D, Bellevue

yEH yEH’S vIETnaMESE SanDwICHES — BELLEvuE

Baicha carries an amazingly vast array of teas, from three kinds of Chinese white tea and seven kinds of Japa-nese green tea to Dimbula black tea from Sri Lanka. The shop also offers “wellness blends” such as Slim Down Blend, Skin Care Blend and Hangover Blend. The interior is classy and relaxing. The cafe has a limited food menu as well.

Baicha Tea Room (425) 670-2222 | 622 5th Ave S, Edmonds

BaICHa TEa RooM — EDMonDS

A brand new Thai restaurant opened in Redmond on 24th between 148th and 156th. The restaurant serves contemporary and traditional Thai cuisine in a stylish setting. Try the lunch special for $7.50; it includes red chicken curry, spicy eggplant and pad puk.

Wanta Thai Cuisine (425) 644-6899 | 15163 NE 24th St., Redmond

wanTa THaI CuISInE — REDMonD

Basil Box offers corporate lunch boxes online. It features a fusion of modern and traditional Asian cuisine. The restaurant recently opened a retail location inside Columbia Tower that offers Thai entrees along with the signature low-carb salad bowls and spicy soups, cooked to order. Online orders can be placed at: www.basilboxcatering.com

Basil Box (206) 686-9997 | 701 - 5th Ave Suite 105, Seattle

BaSIL Box — DownTown SEaTTLE

Miyabi Restaurant in Southcenter recently remodeled its interior. They removed some walls to have more open space and adapted beautiful lighting art by Yuri Kinoshita. The community tables made of chestnut wood are pretty additions to the new open dining space.

Miyabi Restaurant (206) 575-6815 | 16820 Southcenter Parkway, Tukwila

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30 息吹 ibuki • may / june 2012

Children’s DayWhen: May 28, 1-5pm

Where: Seattle Japanese Garden in the Washington Park Arboretum

A day of entertainment for families and kids, including performances and hands-on activities. Experience the energy of taiko drumming with Kaze Daiko, and a puppet performance by Mimibunko. Special pricing applies for this event. Info: www.seattlejapanesegarden.org. Info: www.seattlejapanesegarden.org

Bonsai ShowWhen: May 20Where: Seattle Japanese Garden in the Washington Park Arboretum

Annual display of local bonsai collections will be held at the Seattle Japanese Garden. Info: www.seattlejapanesegarden.org

MAy 20

MAy 28

Family Fun Day at WingRock Paper Sketch Creates Balloon-BotsWhen: May 19, 1-3pm Where: the Wing Luke Museum, Seattle IDCut, color and assemble your very own balloon robot! Participants will be introduced to the integral approach to any design with the guidance of multidisciplinary creatives. Learn the importance of fine art and technical design and join us in creating your very own balloon bot!Info: www.wingluke.org

Bento Cooking Demo with Shirley KarasawaWhen: June 2, 3pm -Where: The Wing Luke Museum, Seattle IDFee: $25 General Admission, $20 Members; Includes a free bento box filled with suppliesLearn how to make bentos, Japanese-style boxed lunches. Shirley Karasawa, Japanese cooking instructor, will show you how to make the food that goes into a bento and how to properly fill it. Dishes include onigiri (Japanese rice balls with toasted seaweed and a shiso pickled plum filling), yakitori (Japanese grilled chicken and teriyaki sauce), tamagoyaki (Japanese rolled and layered omelette), and ingen no goma-ae (green bean salad with a sweet sesame dressing). Info: (206) 623-5124, www.wingluke.org

Mother’s Day Ikebana ExhibitionWhen: May 12 & 13 — Mothers day weekendWhere: Swansons Nursery, 9701 15th Ave NW, Seattle: In the Seminar Room next to CafeFee: FreeSpring-themed arrangements by members of Sogetsu modern school of Ikebana will be exhibited during the mother’s day weekend. Info: Megumi Schacher (425) 744-9751 www.IkebanaByMegumi.com

[ LoCaL EvEnTS ]

FEB 24

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

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E-mail address (optional): Coming November 1st

Know of upcoming Asian food, music or other community events? Drop us an email so we can share it with our readers!

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Tanabata FestivalWhen: July 7Where: Wing Luke Museum & Seattle Japanese Garden Fee: Free with Admission. Purchasing admission to one organization gets you free admission to the other organizationCelebrate Tanabata at both The Wing and the Seattle Japanese Garden in the Ar-boretum with a shuttle to transport you between both locations. Start your day at The Wing with crafts and storytelling by Eth-Noh-Tec. Have lunch in the Chinatown-International District. Hop on the shuttle and finish your day with activities and per-formances at the Japanese Garden. Info: www.wingluke.org / www.seattlejapanesegarden.org

MAy 12 JUN2

JAMFESTWhen: June 21, 6:30-9:30pmWhere: Seattle’s Chinatown-IDFee: $8 general, $6 students/seniors, Children under 12 are FREEListen to musicians and bands at The Wing and in nearby businesses. Experience dance in Hing Hay Park. Follow the Art Walk and see contemporary art in galleries. Shop late and eat to replenish your energy for more. JamFest takes place the third Thursday of every month, June through August, in Seattle’s Chinatown-ID, from 6:30 to 9:30pm. In our third year, JamFest brings music back to the neighborhood, car-rying on the legacy of our neighborhood’s rich music traditions from historic jazz clubs on Jackson to Cantonese opera performances. Info: http://wingluke.org/jamfest

NEXTISSUE

Coming July 1st

JUN21

JUN 28

MAy 19

Asian American ArcadeExhibit on display through June 17, 2012Where: The Wing Luke Museum, Seattle ID

Come play! Asian American Arcade follows video games out of the arcades and into an art exhibition, where visitors will discover the creative power of this addictive, interactive medium. See video games and related artworks that explore questions of identity and community, imagination and learning, and the power of play in our lives. Info: www.wingluke.org

ExhibitJUL 7

The Matrix Live: Film in ConcertWhen: June 28th & 29thWhere: Benaroya HallPresented by Don Davis, conductor, and the Seattle Symphony. “No one can be told what The Matrix is. You have to see it for yourself.” Take the red pill and let the Seattle Symphony transport you into The Matrix. Watch this groundbreaking film on the big screen while the Orchestra plays the soundtrack live. Costumes encouraged. This event is suitable for ages 15 years and older.Info: http://www.seattlesymphony.org

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www.ibukimagazine.com 31

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

Taste the DifferenceI LOVE SUSHI

BENTO COOKING DEMOwith Shirley KarasawaSaturday, June 2 @3pmLearn how to make bentos, Japanese style boxed lunch!!

Tateuchi Story Theatre Performing Arts SeriesSponsored by the Atsuhiko and Ina Goodwin Tateuchi Foundation

719 S. King St., Seattle 98104 in Seattle’s Chinatown-International District

(206) 623-5124 | www.wingluke.org

TaNaBaTa FESTIvaLCelebrate

Japanese CultureSaturday, July 7

Featuring “Star” Festival Songs, Dances, arts & Crafts, and Wishes

Happening in two locations!Wing Luke Museum

719 S. King St., Seattle 98104(206) 623-5124 | www.wingluke.org

Seattle Japanese Garden in the Washington Park Arboretum

1075 Lake Washington Blvd E., Seattle 98112www.theseattlejapanesegarden.com

$25 General Admission, $20 Members*Includes a free bento box filled with supplies

Join our Summer Events!!

Seattle: 7054 32nd Ave. S. #101, Seattle (TEL) 206-723-8818Bellevue: 2750 Northup Way, Bellevue (TEL) 425-827-2540

www.MegumiPreschool.com

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.

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