IBUKI Magazine Vol. 18 July & August 2012

www.ibukimagazine.com 1

INTERVIEW

Yoshihiro Murata

いぶき

息吹

FREEJuly & August 2012 Vol. 18 seAttle/BelleVue/PortlAnd

Tokyo Food ScEnE

SummER REcipESEggplant ohitashi, octopus dashi Soy Salad,Japanese-style chilled Tomato pasta and more!

Kaiseki From kyoto to Seattle

The quest for

2 息吹 ibuki • July / august 2012

Tel: (206) 624-9321Hours: Sun - Wed 10:00 am - 8:15 pm Thu - Sat 10:00 am - 9:15 pm

Seattle's Best Authentic Ramen Shop

NoodleZen

Herfy’sBurger

Tel: (206) 749-5451Hours: Open10:00 am - 8:00 pm everyday

Authentic Japanese NoodlesSoba, Yakisoba, Udon and more!

Tel: (206) 624-9156Hours: Open 9:30 am - 8:30 pm everyday

Authentic Hawaiian Dining

Tel: (206) 652-8436 Fax: (206) 652-8475Hours: Open 10am-8pm everyday

High Quality Optical Eyeglasses

Tel: (206) 587-2477Hours: Mon- Sat 10:00 am - 9:00 pm Sun 10:00 am - 8:00 pm

The Leading Sauce for Asian Books- Asian magazine, manga, recipe books and more

Tel: (206) 903-8232Hours: Mon -Sat 9:00 am - 8:00 pm Sun 9:00 am- 7:00 pm

Hong Kong Style Pastries and Cakes

Tel: (206) 264-7800Hours: Mon - Sat 10:00 am - 8:00 pm Sun 10:00 am- 7:00 pm

Burgers & Shakes at Seattle Uwajimaya

Tel: (206) 682-0724 Hours: Open 10:00 am - 9:00 pm everyday

Authentic Gourmet Japanese Crepes

Tel: 206-623-0892Hours: Sun-Fri: 9:00 am - 8:00 pm Sat: 9:00 am - 9:00 pm

Fresh and Natural Cream Puffs

Tel: (206) 233-1204Hours: Mon - Sat 10:00 am - 8:00 pm Sun 11:00 am - 6:00 pm

Best of the Seattle Asian Trend Leader

Tel: (206) 381-1207Hours: Mon-Sat 10:30 am - 8:30 pm Sun 10:30 am - 8:00 pm

Bibimbap, Bul-go-gi, Chi-gae and more!

Tel: (206) 223-1866Hours: Open 10am-8pm everyday

Beauty & cosmetics products from Japan- Shiseido, Pola, Cle de Peau BEAUTE etc.

Tel: (206) 377-6800Hours: Mon-Fri 9:00 am - 7:00 pm Sat 9:00 am - 4:00 pm / Sun Closed

Visit our International District Branch inside of Uwajimaya.


Pho, Salad Rolls, Duck Soup and more!


Fresh and Exciting Thai Food

Uwajimaya VillageYour Asian Dining and Shopping Destination

2h FREE Parking with Purchase | 600 5th Ave, Seattle WA98104 | Seattle’s Historic International District

YUMMYHOUSEBAKERY

THAIPLACE

Saigon Bistro

SalonJuno

SamuraiNoodle

Unicone Crepes


24

28

8

IBuKI Magazine Vol. 18 July & August 2012

Comments and general [email protected] [email protected] byAxia Media group, Inc.Bellevue, WA 98005

Contributing Writers & Artistsenfu (Ken taya)Josh Powelltiffany PicardJohnnie stroud

Feature WriterJay Friedman

Cover Photo byJay Friedman

PublisherMisa Murohashi

Editor-in-ChiefBruce rutledge

Editor and Translatoryuko enomoto

Art Directorlance sison

Features4 interview — yoshihiro murata The master chef talks about the importance of umami and his adventurous approach to Japanese cuisine at his Chrysan restaurant in London.

8 The quest for kaiseki from kyoto to Seattle Kaiseki presents Japanese cuisine in its fullest variety, and yet an elaborate course can contain as little as 1,000 calories. Learn about how chefs are trying to bring aspects of kaiseki to Seattle.

Eat & Drink16 Recipe 14 Chilled Tomato Pasta / Kabocha Niimono 15 Octopus Dashi Soy Salad / Eggplant Ohitashi 16 Cold Pork Shabu Shabuu18 Restaurant index

22 Tea of Asia Matcha: A Healthy Sip of Tranquil Tradition

23 Sake Sip some delicious sake on the back porch this summer.

28 newly opened

Lifestyle17 Tokyo Street Snap20 Store & School directory21 i fart rainbow24 Travel — Focus on the Tokyo Food Scene26 Lifestyle Place Royal/T California gets a maid café Trend Japanese women go for otaku types Book “Fallen Words” by Yoshihiro Tatsumi Beauty Permanent Cosmetics at Savvy Cosmetics30 Events

Contents

Follow IBUKI magazine


“With kaiseki cuisine, you can eat 65 ingredients and

total 1,000 calories.”

[ inTERviEw]

Ibuki: Our readers may not be well versed in the worlds of kaiseki and Kyoto cuisine. Would you explain it to them?

Murata: The word “kaiseki” literally refers to Buddhist monks who, as they prepared to fast, would hold warmed stones to their chests to stave off hunger. It meant a simple, light meal. When you add “tea” to it and get chakaiseki, it refers to how you can feel bad drinking tea on an empty stomach, so you would have a little something to eat first, then be served the tea. On the other hand, “kaiseki” written with different characters refers to people getting together and drinking sake. Both words are pronounced the same way, but many restau-rants serving course meals felt that the characters connected to the Buddhist monk “kaiseki” were more high class, and thus that version of “kaiseki” became widely used.

“Kyoto cuisine” refers to a mix of chakaiseki, shojinryori, imperial food and obanzai — local home cooking in Kyoto. It really doesn’t have any definition.

When you look at what sort of cuisine Japanese cuisine is, you see that it is very different from the cuisines of other countries. We large-sized primates eat about 30 different types of food a day. But for the first few months of our lives, we subsist on mother’s milk. This breast

Yoshihiro MurataA Three-Star Chef Who Brings

Culinary Traditions into the Future

He is the third-generation chef of Kikunoi, a Japanese ryotei restaurant in Kyoto with a history stretching back more than a century. The restaurant has been awarded three Michelin stars since the guidebook began awarding them in Japan in 2008. But Murata is not satisfied with just that. He’s opened another

restaurant in Tokyo’s Akasaka neighborhood and started selling items in the food sections of high-end department stores — moves that were unheard of in the ryotei world until now. He is the chairman of the board of the nonprofit Japanese Culinary Academy, whose mission is to spread knowledge of Japanese cuisine throughout the world. These days, the project getting the most media attention is Chrysan, a London restaurant Murata plans to open soon after the Summer Olympics. Chef Murata took time out of his busy schedule to talk with Ibuki this June at his Akasaka restaurant.

milk contains fat, sugar and umami. The world’s cuisines tend to favor the fat content. But the cuisine that favors umami is Japanese cuisine. If you center a cuisine on umami, you get Japanese cuisine, I believe.

Ibuki: So umami is the key to Japanese cuisine and Kyoto cuisine.

Murata: That’s right. Oil has nine calories per one cc, so a tablespoon has more calories than a helping of rice. But umami, or namely the dashi broth, has zero calories. No matter what you add to it, the calo-rie count is very low. In fact, with kaiseki cuisine, you can eat 65 ingre-dients and total 1,000 calories.

Ibuki: Does that mean the kaiseki cuisine we eat at Kikunoi is just 1,000 calories?

Murata: As long as you don’t eat the dessert! [laughs] Lately, more restaurants end a meal with ice cream or something like that. But if you do it the old-fashioned way with just cut fruits, it’s 1,000 calories. A French dinner course would feature 23 ingredients and 2,500 calo-ries. Italian courses feature about 18 ingredients and 2,500 calories. Carbonara has about 1,2000 calories — one plate of carbonara and a kaiseki course have the same amount of calories. A hamburger also


has about 1,000 calories.

Ibuki: And kaiseki gives a feeling of satiety. Because Japanese cuisine features umami instead of fat and oil, we can enjoy many dishes and ingredients, and still not too many calories, right?

Murata: That’s right. As humans think about their cuisine in the fu-ture, Japanese cuisine has a very important idea to offer. Leading chefs from around the world have been studying Japanese cuisine through the Japanese Culinary Academy. Rene Redzepi from Noma in Denmark, Pascal Barbot from France, and Americans such as David Kinch of Manresa in Los Gatos, CA, Michael Cimarusti of Providence in L.A., and David Chang of New York are all researching Japanese cuisine and have took classes at Japanese Culinary Academy.

In Scandinavia, Rene of Noma is thinking about extracting the glu-tamic acid and inosinic acid found in local ingredients and making dashi broth with full of umami. Recent research tells us that if we reduce fats and oil and increase umami, the feeling of satiety doesn’t change. It’s become a global trend to try to make a satisfying cuisine with less butter and cream and more umami.

Ibuki: Is umami only found in Japanese cuisine?

Murata: No. Any country’s cuisine contains umami. All food have umami. But until recently, the Western approach has been to see cuisine as having four separate tastes: sweet, spicy, sour and bitter. Japanese cuisine is the only cuisine to include umami as a basic idea from long ago. Umami is not only an idea; it’s actual ingredients. Glutamic acid, inosinic acid and succinic acid are among the four ingredients that make the basis for umami. These are actual things. There is also part of the tongue that identifies umami. It is said that umami is harder to identify than sweet, spicy, sour or bitter, but if we train ourselves, we can identify it. When I taught a class about food in a Kyoto elementary school, every child was ble to identify umami.

Ibuki: The world has been paying a lot of attention to Japanese cuisine, especially sushi, lately. Do you think the platform is there to spread the word about kaiseki?

Murata: The Japanese used to think that Italian cuisine was all spa-ghetti and pizza. It was like Western okonmiyaki [laughs]. Bit by bit, we realized that wasn’t right. We realized there was much more to the cuisine. In the same way, sushi has turned the world’s attention to Japanese cuisine.


“Tradition becomes tradition only with innovation.”

But soon, the world will notice that Japanese cuisine is much broader than just sushi. With kaiseki, you’re served sashimi, then perhaps ya-kimono, some sort of teriyaki dish, sushi, soup and even more. Kaiseki is starting to draw attention. Many people have asked me if kaiseki is just about putting a lot of different dishes on the table [laughs]. But that’s not right. There are some detailed rules to follow.

Ibuki: Please tell us about Chrysan. What sort of restaurant are you planning?

Murata: Chrysan is unrelated to Kikunoi. I am working with a fund headquartered in Abu Dhabi in the United Arab Emirates to make this restaurant. So it will be different than Kikunoi. At Kikunoi, we make food for customers who have been coming to the restaurant for a long time and for people around the world who want to taste traditional Japanese cuisine. Chrysan will be a restaurant that aims to please our customers in London. Japanese chefs sometimes are too quick to say, “This is authentic.” No one will be happy if we trans-port hamo and ayu to London and tell everyone that this is what we eat in the summertime in Kyoto, so it’s authentic cuisine. Nobu-san left Japan 40 years ago and he’s had success throughout the world. He helped spread sushi in L.A. when people there didn’t really eat raw fish. Chefs back in Japan sometimes see that and say, “That’s not Japanese food.” All I can say is what are they thinking? Nobu-san was doing right by serving food that pleased customers in LA. I also plan to serve food in London that will make Londoners happy.

Ibuki: So you’ll use kaiseki as a base but arrange the menu to suit Western tastes?

Murata: Right. For example, when we grill salmon in Japan, we serve it in 80-gram portions, but Westerners will look at that and say, “What’s this? Just one bite?” They want to have a main meat dish to eat. Also, besides traditional fish and vegetables, we will offer differ-ent kinds of meat such as duck, beef, pork, lamb — without those choices, they won’t be satisfied.

Recently, I cooked a Tasmanian trout at the Metropolitan Museum in New York. I cooked it at 42 C, smoked it and added flavoring. The in-sides were half raw. To the Japanese, there’s no sense serving a grilled fish half cooked. But if I serve a grilled fish [Japanese style] that’s all dry, Americans would say, “What’s with this awful-tasting flaky fish?” The sauce included miso and Japanese pepper too.

Also, I decided not to bring ingredients from Japan, but to source local ingredients. Shipping from Tsukiji Fish Market takes three days. It loses freshness. If Japanese cuisine is going to compete with other cuisines, then it won’t spread if it’s always expensive and considered something to eat only on a special occasion.

Ibuki: What sort of menu are you planning?

Murata: For example, Chrysan-style sukiyaki. Cubes of beef and leeks cooked very rare over a low heat at the table just like sukiyaki.

[ inTERviEw]

Or sweet pork cooked in black vinegar and served on a bed of potato puree. Or veal cooked in Guinness beer. I think it’s good to bring out a new taste using Japanese techniques. If it uses Japanese techniques and brings out a new taste that’s not English, French or American, well then it must be Japanese cuisine, right?

There are already many chefs who are making this kind of food and attracting customers all over the world. I’m sure there are some in Seattle. Some of these people are strangely apologetic, saying, “Well our food isn’t really authentic Japanese food.” But we need to stop that kind of apology. If you are making food for that area and you are drawing customers, you are doing something right. There are those who insist that Japanese cuisine is not authentic unless it conforms to all the rules and restrictions, but I am not one of them. At Chrysan, we will present a completely new style of sushi called “New World Sushi. “

Ibuki: When you became the owner of Kikunoi, you sold lunches and side dishes at department stores, opened the Akasaka restau-rant, then Chrysan. You are constantly taking up new challenges. Where do you get all your energy?

Murata: When I studied French cooking in Paris for a year at 21, I felt, “If we continue on this path, Japanese cuisine will become just an-other ethnic cuisine in the Far East.” Japanese cuisine loses nothing against French cuisine and culture. I have had this idea in the back of my head that my life work consists of properly introducing Japanese cuisine to the world. That trip to Paris 40 years ago was a year of be-ing insulted. The French students told me that they’d eaten sukiyaki, soba and tempura but you can’t call that culture. I responded that there was kaiseki cuisine, but they’d never eaten anything like that before. I knew all this had to change. That was one of my motivations that got me to establish a Japanese Culinary Academy and have top chefs from around the world learn Japanese cuisine there.

Ibuki: Tell me about your latest work with the Japanese Culinary Academy.

Murata: The most recent one is the creation of a kitchen in Kyoto University. We set out to prove scientifically what cooks do all the time intuitively; for example with broth extraction, finding the most effective ratio of konbu and bonito flakes to bring out umami, or when you want to bring out the green color, looking for ways to let the chlorophyl settle properly. All these things are easy to find for a scientist. I plan to announce the findings at science societies around the world. Scientists work with chefs to create a reliable rec-ipe, based on true knowledge. This is a world necessity. People who come after us can use that knowledge as a base and add their own experiences to it.

Ibuki: In general, chefs have this image of guarding their recipes as a business secret. You seem to be doing the opposite.


Murata: Scientists, doctors and chefs must announce their work be-cause it helps everyone. Of course you’ll find a restaurant in Kyoto that hands down its recipes only to its heirs. But the recipe is not what should be handed down like that. The spirit is what should be handed down. I believe that people should go ahead and give away their recipes. That way, once everyone has learned it, then I can go do something new.

Ibuki: That way of thinking is what fuels you to take on one chal-lenge after another. From its establishment in the first year of the Taisho Era (1912), Kikunoi has had three owners, and you are the third one. To you personally, what does it mean to bequeath and carry on a tradition?

Murata: Tradition becomes tradition only with innovation. When you continue to innovate and look back years later, what you see is tradition. Continuing with the same thing over and over again doesn’t make it tradition but simply ritual. In order for something to become a tradition, it has to change constantly. Even if that change were a little dot, the accumulation of dots eventually becomes a line in looking back. That then becomes tradition.

Ibuki: The first owner of Kikunoi couldn’t have imagined what you are achieving today.

Murata: No, of course not. I have no idea what the owner three generations ahead will do with the business.

Ibuki: Tell us more about your private life. Do you cook for your fam-ily at home?

Murata: I did when my children were small. I cooked pasta, curries and lots of ramen, too. My children used to say my pasta was much better than the ones at Italian restaurants. Japanese food is too much trouble to prepare for me, so I never cook Japanese food at home (laughs).

Ibuki: I understand you are in the middle of a very large project — the launching of Chrysan. Do you have other future goals, a next project?

Murata: Helping to spread Japanese cuisine is my life work. Hak-kasan, the joint venture partner on the Chrysan project, wields its management expertise all over the world. Once it works out the first time, I’d like to help it expand beyond London.

Ibuki: Thank you very much. Seattle has great ingredients and a pretty sophisticated palate for Japanese food. Please visit us here if you have a chance.

Turn to p. 10 for a story on Kikunoi’s lunch kaiseki!!

(Top) Murata lecturing on umami and broth extraction at the Culinary In-stitute of America in Napa, California. (Bottom) The entrance to Kikunoi, located in the Higashiyama mountain range of Kyoto. Murata calls ryotei "an adult's amusement park." From its appearance and the air of luxurious-ness to the hospitality of the female proprietor, Kikunoi has it all.


Ask Shigeyuki Sakuma, chef at the official residence of the consul general for Japan, about the quality of Japanese food in Seattle, and his diplomatic and definitive reply is, “We have lots of good ingredients here and many restaurants doing good Japanese food.””

But when I ask him and a host of other local Japanese chefs to define kaiseki, I get considerable hesitation and even some hemming and hawing.

Where everyone agrees is that kaiseki falls under the umbrella of Kyo-ryori, or Kyoto cuisine. Just what is this cuisine, which remains the

[ FEATuRE BEAuTiFuL JApAnESE Food]

The Quest for Kaiseki From Kyoto to Seattle

By Jay Friedman


One of the most critical ingredients is actually water. Consider the high water content in tofu (and yuba), for example, and you can see why water quality is key in Kyo-ryori. Kyoto is the site of many natural springs, the source of fresh, sweet water. The rivers and streams in the area create fertile land that produces fine-quality fruits and vegetables.

Pristine water is important for the brewing of tea, an integral part of Kyo-ryori meals. And don’t forget dashi. The best bonito and the freshest of water will yield the best dashi, which Masa Nakashima, chef at Bellevue’s I Love Sushi, describes as “the life blood of the cuisine.”

While Kyo-ryori features refined preparation and artistic presentation (with serving dishes and other flourishes that reflect the flora and fauna of seasons), Sakuma says the food draws on the natural flavor of the ingredients—and that you should “never ruin that original flavor.” For example, he might use mirin and sugar in cooking a fresh vegetable, but he would never use so much as to make the vegetable unnaturally sweet. Or unnaturally colorful, as the original color is important.

One of the foremost masters of kaiseki cuisine, Yoshihiro Murata of the three-Michelin-starred Kikunoi in Kyoto (he also boasts two stars each for Kikunoi Roan in Kyoto and Kikunoi Akasaka in Tokyo), has been quoted as saying, “I have eaten a variety of food around the world, but I don’t know any country where people are so particular

about the natural flavor of ingredients as in Japan.” In contrast to French cooking, Japanese cuisine demands that you don’t disguise those natural flavors with sauces, but instead let the foods shine for what they are.

As a result, Kyo-ryori has elegance and grace. It’s sophisticated and yet full of simplicity and subtlety. It doesn’t hurt that it’s healthy. Oh…and it’s beautiful — a point on which all the local chefs, as well as diners, find agreement.

On the following pages, we’ll give you an overview of kaiseki cuisine and break down the many components that go into the exquisite, delicious and surprisingly low-calorie courses.

pride of Japan’s former capital city? Sakuma says that “Kyoto has its own culture, history and atmosphere where people’s customs and lifestyle are different than elsewhere,” and where, after 1,200 years of history, “everything is just concentrated into the cuisine.” He adds that “if you live in Kyoto a long time, you naturally have a feeling and learn by being there and absorbing…there are no rules, it’s just by being.” Like Sakuma, chef Hirokazu Tawara of Sushi Kappo Tamura worked in Kyoto, but says “you don’t really think what Kyo-ryori is…you just do it.”

Both emphasize that it’s cuisine inspired by the seasons, using local ingredients. Taichi Kitamura, chef/owner of Sushi Kappo Tamura, stresses that Kyo-ryori “is very specifically local, as in “we picked this bamboo shoot at this particular time this morning at this particular bamboo forest at this particular village.’”

Kyoto-inspired cuisine at sushi Kappo tamuraPhoto By Jay Friedman



Well, Then, What is Kaiseki?

“Kaiseki” is a word appearing on an increasing number of Japanese menus around Seattle, but there’s confusion about the meaning. Understand the Japanese language, and you’ll start to understand why.

You pronounce “kaiseki” just one way, but can write it two ways, with different kanji (Chinese characters) conveying different meanings. One (懐石) has the same kanji as chakaiseki (茶懐石), which is a formal tea (cha) ceremony experience, with kaiseki a humble meal (full of rules) that serves as a prelude to enjoying matcha. In fact, kaiseki actually means “stones in the bosom,” referring to the stones (seki, or 石) that monks would place in the folds of their robes (kai, or 懐), close to their stomachs, to ward off hunger.

Today, kaiseki (会席) is better known as a social gathering (kai, or 会), with seating (seki, or 席), that’s typically celebratory and pays reverence to sake as much as tea. Relaxed in its rules, this form of kaiseki has become luxurious and elaborate compared to its humble roots.

Both forms of kaiseki feature small plates served in succession, rather than all at the same time. Today’s kaiseki changes the sequence of the small plates in the meal, pushing rice to the end not to conflict with the sake.

Hiroko Sugiyama, who operates a culinary school called Hiroko Sugiyama Culinary Atelier and whose chakaiseki class I experienced, summarizes it well: “Kaiseki is a really seasonal course meal that contains a whole variety of taste essence [five essences and umami, she’d eventually explain] that’s so beautiful to look at, is extremely thoughtful and can be very expensive.”

In fact, you’ll typically find kaiseki dining in high-end Japanese hotels or other first-class restaurants. The definition of kaiseki continues to evolve. For example, at Murata’s Kikunoi, he describes modern kaiseki at his restaurant as a mix of four categories of cuisine: tea ceremony tradition (chakaiseki), vegetarian temple food of Buddhist monks (shojin ryori), imperial and aristocratic samurai cuisine (honzen ryori), and the food of the ordinary Kyoto locals (obanzai ryori). Some will spend a lifetime saving money for such an experience, but will have lasting memories of a fabulous meal.

IBUKI staff experienced Kikunoi’s early summer “Lunch Kaiseki” in June at the Akasaka location. The menu reveals a fairly typical sequence of courses at a kaiseki meal, though there’s leeway for variation:

1. Sakizuke 先付A small appetizer to whet the palate.

2. Hassun 八寸 Items from the mountain and the sea, setting a seasonal theme.

Green Japanese plum in white wine.

Assorted June seasonal delicacies, served in a firefly basket.


5. Futamono 蓋物A soup with simmered ingredients. (Some places would serve niimono 煮物 , a boiled or simmered dish, instead.)

6. Yakimono 焼き物A grilled dish, typically fish.

7. Nimono 煮物Boiled or simmered dish.

8. Hashiyasume 箸休め

Sea eel tofu balls with kinome (Japanese sansho spice) in a thickened soup.

Grillled ayu, served in a Arima-yaki grill pot.

Meaning“resting chopsticks,” hashi-yasume is a small palate cleanser between courses.

9. Gohan, Konomono, Tomewan ご飯、漬け物、とめわんRice, pickled veg-etables and a form of soup. (“Tomewan” means it’s the “stop” or final dish.)

10. Mizumono 水物Traditionally a fruit course (“mizu” means water), this des-sert course is now more varied and can include cake, sorbet, etc.. as well as fruit.

Chilled tomato soup.Simmered white zuiki (taro stem).

Ginger rice with mit-suba (Japanese wild parsley) and onion soup.

Brown sugar ice cream with azuki and watermelon.

Blanched hamo with ume soy sauce dip.

3. Mukozuke 向付A dish on the far side of rice and soup on a chakaiseki tray; it was tradi-tionally broiled or steamed fish, but is now more likely to be sashimi.

Wild sea bream with ponzu jelly and yellow garlic chives, plus shi-maaji sashimi.



seattle 206.624.6248 | bellevue 425.747.9012 | renton 425.277.1635 | beaverton 503.643.4512

www.uwajimaya.com

A Tradition of Good Taste Since 1928

OPENDAILY The PACIFIC NORTHWEST’S ASIAN GROCERY & GIFT MARKETThe PACIFIC NORTHWEST’S ASIAN GROCERY & GIFT MARKET

Featuring Fresh Produce, Seafood, Meat,Groceries, Deli Items & Gift Ideas!

Visit Our Bellevue Storeat Their New Location:

699 - 120th Avenue NEBellevue, WA 98005

Some Japanese chefs in the Seattle area are using the word “kaiseki” to describe their restaurants’ dining experience, while diners themselves are also starting to pick up on the word. I Love Sushi in Bellevue serves special kaiseki-style omakase dinners, while Momiji in Capitol Hill has a Zen garden that transports you to Kyoto, with ongoing promise of a full-fledged kaiseki menu.

Kitamura is concerned that kaiseki is misunderstood, noting, “People who don’t know what it means are using the term.” Sakuma, chef for the consul general of Japan in Seattle, says that it would be possible to create true kaiseki here if it were served in a certain atmosphere, which would achieve a quiet elegance or “fuzei” to go along with the food served.

So is true kaiseki possible here?

Kitamura claims that while we can’t quite duplicate kaiseki in Seattle, we can come close, as “local and seasonal is what’s very trendy here now.” While he would never claim that his food is kaiseki-ryori or even Kyo-ryori, he, like his new chef Tawara, lived in Kyoto, and says his food is Kyoto-inspired. “We try to make it look nice, we try to make it taste good, we try to make it as seasonal as we can, and we try to use as many local products as possible,” Kitamura explains.

And he’s taking his Kyoto inspiration further, learning from Tawara. For a recent Mother’s Day meal, Tawara cut a baby taro into a hexagon shape. When Kitamura asked, Tawara told him it represents a kikko, or turtle shell (picture the Kikkoman logo), which is a symbol of longevity. According to Kitamura, “Ninety-nine percent of Japanese don’t even know what it means, but they would appreciate that it’s Kyoto cuisine…people told me that.”

So there’s an essence of kaiseki coming to our Japanese restaurants. Kitamura notes the trend, even among kaiseki chefs like Murata, to open

counter-style restaurants where the chef cooks in front of diners. These restaurants, he says, “cut down on more of the ceremonial and aesthetic aspects and instead give the customers more of the flavor influences of the food without losing the seasonality and locality parts.”

Maybe simple elements of kaiseki are enough to satisfy. After all, while kaiseki changed over the years to emphasize the aesthetic over the spiritual, food lovers now demand more. Commenting on kaiseki, Sakuma is again diplomatic, but direct: “It’s the place to enjoy the whole atmosphere, the conversation, the experience…but if hungry, better not go to kaiseki.”

Kitamura agrees. “Do you drink the tea at the tea ceremony because tea tastes good?” he asks. “No,” he continues, “You do it for the learning of the manners and to try to reach enlightenment.” In a nod perhaps to the future of kaiseki, Kitamura concludes, “Gourmet people don’t really want to reach enlightenment when they’re eating good food…they want to reach ecstasy…they want to have an orgasmic experience.”

So Is There Local Kaiseki in Seattle?

Sushi Kappo Tamura: Kyoto-inspired meal for Mother’s Day at Sushi Kappo Tamura


I love sushi offers kaiseki-style omakase meals

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

Taste the DifferenceI LOVE SUSHI

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.


Access IBUKIOnline

IbukiMagazine.com

View our magazine online

[ iBuki REcipE]

Chilled tomato pasta

ingREdiEnTS (1 SERving)

1 bunch of somen noodles (or angel hair pasta)Daikon sprouts<sauce>1/2 cup puréed tomato1 tbsp Japanese noodle soup base1 tbsp olive oila pinch of salt

diREcTionS1. Purée fresh tomato. Refrigerate for more than five minutes.2. In a bowl, combine puréed tomato, soup base (dashi soy), olive oil

and salt. Set aside.3. Cook noodles accordingly to the directions on the package.4. Chill the noodles in ice water. Drain well.5. Mix noodles and the sauce.6. Serve chilled and top with daikon sprouts.Kabocha Niimono

ingREdiEnTS (4 SERvingS)

1 Japanese kabocha pumpkin1/4 cup Japanese noodle soup base1/4 cup water

diREcTionS1. Dig out the seeds and cut the kabocha into chunks.2. Place kabocha in a sauce pan and then add liquid. 3. Cover the pan with a peace of aluminum foil and simmer for about

ten minutes until kabocha is soft and the liquid is mostly gone.4. Turn off the heat and let it cool. 5. Refrigerate and serve chilled.

Enjoy Seasonal Summer Veggies

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

QFC

Shima

N45th St.

N44th St.

Wal

lingf

ord

Ave

N


Octopus Dashi Soy SaladingREdiEnTS (2 SERvingS)

1/3 lb steamed octopus (sashimi grade)1/2 sweet onion (small), thinly sliced5 shiso leaves, chopped10 cherry tomatoes, cut in half1/2 tsp salt<Dressing>

3 tbsp Kikkoman® Hon Tsuyu Noodle Soup Base2 tbsp Kikkoman Rice Vinegar1 tbsp olive oil2 tsp ground ginger

diREcTionS1. In a medium bowl, combine octopus, onion and salt. Mix

well and let sit for about 10 minutes. Drain excess water. Set aside.

2. In a large bowl, combine pickled octopus and onion with the shiso leaves and tomatoes. Add premixed dressing. Refriger-ate for more than 10 minutes. Serve chilled.

Kikkoman Hon Tsuyu is made using select authentic ingredients to create a perfect umami balance. Serve hot or cold. Make authentic Japanese noodles!

Authentic flavorproduced in Japan

HON TSUYUNoodle Soup Base

Eggplant OhitashiingREdiEnTS (2 SERvingS)

4 Japanese eggplants2 tsp ginger, thinly sliced4 tbsp olive oil

11/2 tbsp Kikkoman® Hon Tsuyu Noodle Soup Base

1/4 cup water

diREcTionS1. Cut the stems off eggplants and slice them in half. Make

diagonal slits down the side of the eggplant halves so the pieces remain attached.

2. In a frying pan, heat olive oil. Sauté the eggplant slices for about 3 minutes skin side down and 3 minutes skin side up, until eggplant is a little limp and coated with oil.

3. Add water and Kikkoman® Hon Tsuyu. Lower the heat to a simmer and cook about 5 more minutes until softened.

4. Remove from heat and let cool in a bowl. Refrigerate and serve chilled. Garnish with thinly sliced ginger.


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

[ iBuki REcipE]

Cold Pork Shabu-shabu

ingREdiEnTS (4 SERvingS)

1/2 lb thinly sliced pork loin (shabu-shabu grade) 1.5 inch long English cucumber1/4 cup sake3 cups waterMashed Umeboshi (Japanese pickled salty plums)Tooth picks

diREcTionS1. Fill a medium bowl with ice water and set aside.2. Cut cucumber in half lengthwise. Scoop out the seeds with a

spoon and discard. Roughly slice lengthwise into short sticks. Set aside.

3. Boil 3 cups water and sake in a medium pot, and add pork slices in the boiling water one by one. When pork slices are lightly cooked, immediately transfer them to ice water to chill.

4. Drain well and pat dry using a paper towel.5. Place cucumber stick and mashed umeboshi on a slice of pork

and roll. Stick together with tooth picks.6. Serve chilled.

Check out more recipes online

ibukimagazine.com


Visit style-arena.jp for more street fashion snaps from tokyo.Photos © Japan Fashion Association. All rights reserved.

Tokyo Street Snaps

[ Tokyo FASHion ]

YuupichiAge 21Occupation Part-timerHeight 165cmArea shibuyaFavorites:Brand egoIstShop eModA SalonrIselArtistAyumi Hamazaki

Tote Bag & Bracelets: EgoiST

cardigan & camisole : EgoiST


10% Off

Coupon

Not va

lid w

ith an

y othe

r disc

ounts

or pr

omoti

ons

Valid n

ow th

rough

Dec

embe

r 31 2

011

http://dozocafe.com

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

Katsu Burger(206) 762-07526538 4th Ave. S, Seattle

Marinepolis Sushi Land — Queen Anne(206) 267-7621803 5th Ave N, Seattle

Samurai Noodle — U-District(206) 547-17744138 University Way NE, SeattleSamurai 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 Kaname 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 ]

august 31 2012


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!

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

火鍋Chinese Spicy Hot Pot~ Joy of Sharing ~

1411 156Th Ave NE, # A, Bellevue(425) 653-1625

www.littlesheephotpot.com

日本でも話題、中国最大級の、

火鍋専門店がべルビューに登場！

Summer Special “ALL YOU CAN EAT” $17.99/adult + tax till summer ends


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 ]

www.ibukimagazine.com 2121 息吹 ibuki • may /June 2012


Matcha: A Healthy Sip of Tranquil TraditionBy tiffany Picard

[ TEAS of ASiA ]

Tea

RecipesHere are a couple of recipes to help you

start exploring matcha:

Pure MatchaWhat you’ll need: • Matcha • Bamboo whisk• SifterSift 1/2 teaspoon of matcha into a bowl to break up any clumps. Add ¼ to 1/2 cup hot water (about 160-180° F, when small bubbles are forming on the bottom of the kettle). Whisk vigorously in a zigzag motion until frothy.

Matcha LatteWhat you’ll need: • 1 tsp matcha• 8 oz. milk or milk substitute• Sweetener such as honey or agave

syrup (optional)• Sifter (optional)

Sift 1 teapoon of matcha into a cup. Add 1-2 tablespoons of hot water and mix the matcha into a paste. Add in steamed or cold milk and sweetener, and mix thoroughly. Add ice cubes for cold latte.

Matcha can also be added to desserts, cocktails, savory dishes, juices or even plain ice water with a squeeze of lemon. Experi-ment to find your favorite way to enjoy the tradition of matcha.

Matcha has transitioned seamlessly into the modern world. Today you’ll find count-less modern concoctions in Japan such as matcha ice cream, matcha pastries and mat-cha noodles. The tea’s rich flavor and high caffeine content also make it popular as an alternate beverage for coffee drinkers. Plus, its powdered format makes it easy to add to smoothies, lattes, cocktails, desserts and cuisine.

Health BenefitsWorldwide, green tea has experienced a

boom as scientists have started to discover tea’s many health benefits. Matcha may contain up to 10 times the antioxidants of regular green tea since you are consum-ing an entire leaf in powdered form, rather than steeping the leaves in hot water and removing them. Recently even Dr. Oz rec-ommended matcha as a way to boost the metabolism, thanks to its high EGCG anti-oxidant content. Matcha also boasts a high L-theanine content, which supports mental focus and sustained energy without the jit-ters that can result from coffee or other caf-feinated beverages.

Buying Matcha PowderWhile the prices for matcha range

widely, cheaper matcha will have a dull, brownish color and bitter taste. Lower-quality matcha is best used in cooking or blended drinks. Higher quality mat-cha such as ceremonial matcha will have a bright green color and creamy, sweet flavor with a hint of pleasant as-tringency.

Drinking matcha always takes me back to my first visit to the teahouse in Japan. It’s a sip of tradition and a daily reminder to be a little more mindful and focused throughout my day.

My first encounter with matcha was while studying in Japan during college. I ventured into the tea-ceremony club on campus to crack the code

of this mysterious Japanese art. Stepping in to the teahouse was like stepping into a different world. Gone were the high-rise buildings, traffic noise and crowds of students. In their place was an oasis of peace and tranquility. Bamboo tatami mats infused the room with a pungent aroma, and wood and paper walls gave the building an organic feel. The only decoration was an alcove with a small vase of flowers and a hanging scroll. The only sounds were the quiet chatter of students and the burble of hot water resting over a brazier.

The students serving me tea were anx-ious to see what I thought of matcha, the powdered Japanese green tea that is whisked into a froth with hot water. Served in a hand-painted ceramic bowl, the jade green brew was like no tea I’d ever had. Vel-vety with a thick mouthfeel, it had a sweet grassy taste reminiscent of dried seaweed. It was simultaneously sweet and savory with a chocolatey finish. The students were thrilled to find that I liked matcha, and I was too!

Tradition to the modern worldJapanese Buddhist monks first introduced

tea plants from China during the 8th cen-tury. The first tea-plant cultivation in Japan began in the Uji district around Kyoto, and today Uji is still renowned for producing top-quality matcha. The monks perfected the art of stone-grinding tea leaves into a fine powder, making the first true matcha. They also developed the tea ceremony, which was a spiritual practice of mindful-ness and meditation.

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.

22 息吹 ibuki • may /June 2012


TSUKINOWA KINEN“MEMORIAL” (aka “Blue Hue”)Brewery: Tsukinowa (est. 1886)Region: IwateSake Meter Value: +2 Type/Polish Ratio: Junmai/65%Light and soft. Thin yellow tint. Slightly bitter cantaloupe and melon notes on palate. An easy drinking “session saké” said to be much loved by the local folks. Brewed by a female toji (brewmaster), who was one of Johnnie’s junior-high English students.

KIKUSUI “CHRYSANTHEMUM WATER”Brewery: Kikusui (est. 1881)Region: NiigataSake Meter Value: -1Type/Polish Ratio: Junmai Ginjo/55%Sweet aromas of rose and Mandarin orange. Quiet impact. Dry and slightly puckering, with mild acidity and a clean finish with a touch of spice. Serve chilled.

Summer Sake-sippingin the Sun

Sake

By Johnnie stroud, owner of saké nomi

[ Sake Nomi ]

Sake-brewing in Japan follows the rice-cultivation cycle. Things get started after the rice is harvested, the bulk of the brewing takes place during the cold winter

months and the last of the sake is pressed and put away for its brief aging period when it’s time to plant the next crop in the spring.

As a result, there is less activity at the brew-ery during the summer, while the sake set-tles and matures. But it is a fantastic season in which to enjoy premium sake, particularly here in the Pacific Northwest.

I feel like there are different kinds of sake to compliment different occasions, situations and food pairings, and there are definitely sake that strike me as being well-suited to sunny, warm-weather consumption.

We are always thrilled to welcome back the summer “seasonal release” namazake (un-pasteurized sake) from Japan. These brews tend to be lively and can be intensely fruity and flavorful. They embody the excitement we feel about summer’s arrival.

Some of the best summer sake have a re-freshing and thirst-quenching element about them. I particularly enjoy those that have melon and citrus flavor components.

Summer’s all about the outdoor grilling, and

sake made in the kimoto and yamahai brew-ing styles (older methods in which lactic acid develops naturally during the cultivation of the yeast “starter batch”) often have a pleas-ant acidity that will complement bolder, smokier food flavors.

Many people have yet to experience the pleasure of a premium chilled sake. If you’re going to be drinking outside on the deck or in the backyard, it’s fun to serve friends the sake from a “pocket carafe,” which is a glass pitcher with a cavity in the middle to contain ice. Since the sake doesn’t come into direct contact with the ice, it doesn’t dilute the sake’s flavor, and it makes for a visually ap-pealing piece of tableware.

Some of our favorite sake are rather diverse in terms of serving temperature and can be en-joyed at a wide range. This makes many sake good traveling companions that don’t re-quire extensive preparation and care — you can just pop the top at room temperature and luxuriate in the exquisite flavor. My golf-ing buddies and I often partake of a bottle (or two) during a round, choosing ones that can be best enjoyed at room temperature or slightly warmer, and can easily fit into one’s golf bag. Sake doesn’t much help our games, but as the math becomes questionable, it definitely helps our scores.

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



Focus on the Tokyo Food Scene By Jay Friedman

T okyo is now Michelin’s top-rated restaurant city. In 2012, Tokyo and the adjoining Shonan region racked up 17 three-star restaurants (16 in Tokyo) and a total of 384 stars (299 in Tokyo). And while Japanese cuisine excels at the high end, it’s hard to find a bad meal even at the low end. Consider

convenience stores like 7-11, where you can pick up perfectly good oden or onigiri rice balls at any hour. Sushi quality at some kaiten-zushi (conveyor-belt sushi) restaurants in Tokyo exceeds what you’ll find at the best places in many parts of the United States. Street food, like yakitori and takoyaki, is accessible, affordable and delicious.

Earlier this year I flew to Tokyo, and mere moments after dropping my luggage, my in-laws started raving about a new jewel-box of a karaage (fried chicken) shop on their street. Instantly, I had my shoes back on. We made a purchase and were soon biting into incredibly crispy and moist chicken.

My previous trip, I asked Ivan Orkin, American chef of Tokyo’s popular Ivan Ramen, about Japanese fanaticism for food. He gushed with glee in his explanation:

Here in Japan, much more than in the States, people are in touch with the seasons. They know it’s pike season, so everyone’s eating sanma, and they’re all excited. Then there’s komochi shishamo (roe-bearing smelt). At the perfect time when they’re caught with their eggs, it’s just the best thing to fry them really lightly…You eat the thing head to tail. American people might say “eh?” but it’s the be-all and end-all in life to eat an egg-stuffed fish fried whole.

Such focus on seasonality is part of a quest for quality that’s pervasive in Japan.

Focus is a key word in regard to Japanese cooking. Sometimes it’s singular focus. One thing that especially amazes me in Japan is single-ingredient or even single-dish restaurants. You go because you know what you want to eat, and you know the restaurant is going to do it right. Such restaurants focus on things like tempura, okonomiyaki, horumon (“discarded goods,” typically grilled offal) and even beef tongue. And then there are all the noodle places, most of which specifically serve udon, soba or ramen.

[ Travel ]

Shio ramen at Hirugao, part of Tokyo Ramen Street (Tokyo Station)

Katsu curry at Kitchen Nankai (Jimbocho)

The conveyor belt in action at Numazukou (near Shinjuku Station)

A selection of sushi from Numazukou


If you’re in Tokyo and want tonkatsu (breaded, deep-fried pork cutlet), for example, some might steer you to Tonki or Maisen. But when my partner wanted katsu kare (tonkatsu with curry sauce), we made a trek to Kitchen Nankai. They do a number of dishes, but virtually everyone is elbow to elbow as they eat the famous, almost-black curry.

Such specialization extends to restaurant-related stores. Each time I travel to Tokyo, I take a trip to Kappabashi, also known as Kitchen Town. A giant chef’s head greets you as you enter the nearly kilometer-long street filled with restaurant and kitchen supply stores. Here you’ll find takoyaki pans, chef uniforms, akachochin (red Japanese lanterns) and the famous plastic food samples found in many restaurant windows. You can buy a sushi clock, for example, as a decorative souvenir for your kitchen wall.

There’s focus on food as art in Japan. You see this in plating, packaging and all forms of food presentation.

Just walk through the depachika (food floor) of Isetan or most any major department store and notice the jaw-dropping displays. Bento boxes are beautiful. Gifts are gorgeously wrapped, like the senbei packages I

bought for friends. And you’ll eat with your eyes as much as your mouth when you see the stunning pastries, cakes and wagashi.

So much of this food is made and consumed in small places. At the depachika, pastry chefs hone their craft in telephone-booth-sized spaces. Ramen shops have just a few seats at a counter, while the chef also operates in close confines. At an izakaya, you barely have enough room to shift your body to work out the kinks that result from traditional kneeling on the floor. And yet everyone endures, without complaint, for the sake of something delicious.

In contrast, Tokyo devotes some big spaces to memorialize food. I’ve visited Namjatown, an amusement park that’s home to Gyoza Stadium, where you can sample from about a dozen of Japan’s best gyoza chefs. There you’ll also find the Ice Cup Museum, showcasing hundreds of ice cream flavors from around the country — including wacky ones like squid, snake and yakisoba. And while there’s long been a ramen museum in nearby Yokohama, the capital city now boasts Tokyo Ramen Street, featuring bowls from eight of the finest ramen chefs. It’s this focus on food that exemplifies the quality of Japanese cuisine.

Katsunori Yashima prepares Hakata-style yakitori at Hachibei. A salaryman sits for beer and snacks in Yakitori Alley (near Shinjuku Station).

Sukiyaki kushi with a raw egg yolk at Hachibei (Roppongi Hills) A look inside at plastic food display shop at Kappabashi

The conveyor belt in action at Numazukou (near Shinjuku Station)


of visual storytelling involves the escalating “voodoo doll” battle that erupts between a man’s jealous wife and mistress as they repeatedly try to outdo each other. The one instance, however, where Tatsumi’s adaptations seem less successful is in the punchline, known as the ochi or sage, a sudden end to the narrative through the use of a pun or other joke. It’s hard to say, though, whether this is any fault of Tat-sumi’s. Part of it is simply that to a reader like myself, unfamiliar with the conventions of rakugo, this abrupt end to the story can come across as a bit heavy-handed. In addition, to Western ears, the pun just doesn’t carry the same comedic weight — not to mention the joke may be nearly lost in translation. Punchline aside, the stories themselves — referred to as “moral comedies” — and the characters that comprise them are valuable enough on their own, unique in the window they open onto 18th century Japanese life. It seems all Edo Era society did was spend time drinking, visiting brothels and complaining about their financial situation — all of which makes for a lively and entertaining story. Should these rakugo adaptations fail to interest you, don’t give up on Tatsumi all together: Canadian publisher Drawn & Quarterly just released three volumes of his more alternative, underground short stories in paperback, not to mention his 2009 memoir weighing in at a hefty 840 pages. -- By Josh Powell

Book FALLEn woRdS by yoshihiro tatsumiYoshihiro Tatsumi is a manga artist typi-cally known for his gritty and realistic geki-ga style of comics. His most recent release, therefore, is quite a departure: manga adaptations of eight rakugo stories. Fallen Words (a literal translation of rakugo) brings to life visually these stories that for generations have been predominantly oral — told by a single storyteller kneeling on stage, mimicking through changes in pitch and tone the voices of different characters. Rakugo stories can vary greatly depending on the style of the storyteller and here, Tat-sumi gives us an even more unique take by completely changing the medium. He captures the essential element of rakugo

— timing — by using the strengths of the manga form. He deftly controls how the reader moves through the story, slowing down or speeding up the narrative through the composition, content and layout of each panel. One particularly successful (and comedic) use

10% discountwhen presenting this article to

Kinokuniya Bookstore$19.95 >> $17.96

MOVIES FASHION MUSIC GAMES & MORE[ LIFESTYLE]

TREnd JApAnESE womEn go FoR oTAku TypESMore women in Japan are eying long-term relationships and even marriage with otaku men, according to a report in The Nihon Keizai Shimbun, Japan’s leading business newspaper. Otaku are typically considered nerdy and obsessive about their hobbies or collections, but young women see another side to these men. One women in-terviewed by the Nikkei said she found otaku types to be studious and said they leave a good impression. Another woman said she pre-ferred otaku to typical men who can’t stop talking about themselves.

This dating trend has spawned all sorts of events to bring together women and otaku men. One of the first events, held in Kuki City, Saitama Prefecture, was meant for 40 people, but 500 showed up. The other side to this trend is the fact that more and more Japanese men consider themselves otaku. The term doesn’t seem to carry the negative connotations it once did. A survey by Dentsu Inc., Japan’s leading advertising company, found that as many as 40% of Japa-nese men between the ages of 15 and 39 called themselves “otaku.”

Japan’s maid-cafe phenomenon, where young women dress up as French maids and dote on customers at cafes, has found a North American home in Culver City, California. Royal/T, which opened in November 2010, features waitresses dressed in French maid cos-tumes with a Lolita twist just like in Japan. The owner, Susan Han-cock, told The New York Times that she has never visited a maid café in Japan. She said her waitresses are told to be “sweet” not “flirty.”

TREnd RoyAL/T California gets a maid café

“We want customers to come in and feel like they’re in Alice in Won-derland, not Hooters,” she told the Times. Unlike the often cramped cafes in Tokyo’s Akihabara district, Royal/T is expansive, using a wide-open warehouse space to house the café, an art space and a retail space.Learn more about the café by visiting its website: http://www.royal-t.org/


BEAuTy pERmAnEnT coSmETicS at savvy CosmeticsSavvy Cosmetics inside of the Seattle Uwajimaya su-permarket recently started a permanent-cosmetics service using SofTap® hand method. “Although most permanent cosmetics in America use a ma-chine, SofTap® brand permanent makeup is implanted in shallow surfaces of the skin by hand. This method is gentle, non-inva-sive and gives clients the most natural look,” explained Harumi Branch, owner of Savvy Cos-metics. SofTap® is an American brand, but it is more popular in Japan and other Asian countries

than it is here. There are many color selections, including ones that match Asian skin tones. “Colors will fade sooner than regular permanent cosmetics, so you can try them more casually. Permanent cosmet-ics used to be popular among mature clients. However, it is getting more common among the younger generation in Japan because of the natural look and the shorter-lasting method,” added Harumi. Imag-ine looking perfect even after you take a shower or a swim. You may want to try natural-looking perma-nent cosmetics this summer. For more information, contact Savvy Cosmetics. (600 5th Avenue South, Seattle, WA (206) 223-1866) www.savvycosmetics.com

this picture is unrelated to the actual softap permanent makeup

moviE SunSET on THiRd STREET ‘64Released in Japan in November 2005, AL-WAYS -Sunset on Third Street- enjoyed a long theatrical run, won countless awards (includ-ing numerous Japan Academy Awards), and became one of the most successful films in recent memory. Two years later, the sequel, ALWAYS -Sunset on Third Street- 2, surpassed the box office success of the original, captur-ing the hearts of audiences across the nation. Five years later, the beloved characters of this popular franchise return to the big screen in ALWAYS -Sunset on Third Street- 3. Story.The year is 1964. With Tokyo preparing to host the Olympics, buildings and highways are being constructed at a feverish pace, and excitement fills the air. Amidst all the change and commotion, the people of Third Street continue to carry on with their lives, as color-ful and vibrant as ever. The novelist Chagawa has married Hiromi, and the two now share a happy life with Junnosuke, the young boy he had taken in during the first film, who is now in high school. Chagawa continues to write his serial as the lead writer on the Adventure Boys

Book magazine, but his popularity is threatened by a new writer. Meanwhile, Norifumi Suzuki, his wife Tomoe, their only son Ippei and their live-in employee Mutsuko have gradually expanded their auto re-pair business, which has gotten an impressive makeover. But every morning, Mutsuko puts on makeup and steps out of her home — all so she can “happen to” run into and say hello to the young doctor, Kiku-chi, who passes by on his way to work. One day, Hiromi discovers a telegram that Chagawa had hidden. Who sent this telegram? What is the surprising identity of this new, rival writer? Will Mutsuko’s affections be returned? And what future awaits the people of Third Street? DVD and Blu-ray with English subtitles will be available on July 20th at http://www.cdjapan.co.jp.


[ Newly OpeNed ]LiTTLE SHEEp mongoLiAn HoT poT — BELLEvuE cRoSSRoAdS

IZAKAYA居酒屋

IZAKAYA in WALLINGFORD

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

issian-seattle.com

Izakaya is a place you can enjoy Japanese B-kyuu gourmet.

What is B-kyuu gourmet?

B-kyuu literary means “B-class.” B-kyuu

gourmet is not fine dining like sushi or Kaiseki.

But more like good comfort food that you can find at

cheaper prices. Say.. yakitori, curry rice, ramen, and

Karaage are good examples.

Issian is the best place to find

A-class B-kyuu gourmet!

hmmm,Complicated..

SugiChan Mutsuko Soma, A former executive chef at the Pike Place French restaurant Chez Shea, recently started a

pop-up restaurant specializing in handmade, hand-cut soba noodles (teuchi soba). “Did you know Washing-ton State is the largest producing center of soba buckwheat? They are all exported to Japan, except maybe 0.00001% used by me locally,” says Soma. “I bet not many Americans have tried real handmade soba. Japanese soba is one of the world’s healthiest noodles. I wanted to serve fresh soba for people in Seattle by using local soba buckwheat.” She uses a stone mill on the local buckwheat, and kneads and cuts by hand. She hosts her pop-up restaurant monthly on every last Monday at I Love Sushi on Lake Bellevue (July 30th & August 27th). She demonstrates the process of soba making at the event. ($38 gets Soma’s soba with I Love Sushi’s five-couse meal. Reservations required.) She will also have a lunch pop-up at Miyabi Restaurant on July 15 and 29. She will serve summer themed cold bukkake soba. For more information, visit the Kamonegi page on Facebook.

kAmonEgi — SoBA noodLE pop-up RESTAuRAnT

Unicone Crepes has returned to the International Dis-trict, this time inside of the food court in Seattle Uwaji-maya! On your next visit, treat yourself to yummy sweets such as Strawberry Daifuku, Blueberry Almond Choco Whip and Banana Caramel Pudding Whip. Or you can try one of the savory choices such as Teriyaki Chicken and Yakisoba crepes.

Unicone Crepes | (206) 682-0724 |Uwajimaya 600 5th Ave S & 2800 Southcenter Mall, Seattle

uniconE cREpES — SEATTLE uwAJimAyA

A very popular hot pot chain from China, Little Sheep Mongolian Hot Pot “小肥羊,” has opened in Bellevue. Its original soup base contains 36 different spices, Chinese herbs and other natural ingredients (No MSG!). The chain has more than 300 locations throughout Asia, including in China, Japan, Hong Kong and Taiwan. The Bellevue location has six kinds of soup base to chose from. The most popular are House Original and House Spicy as well as Vegetarian Mushroom, Refreshing Herbal Pot, Pork Rib Pot and Pickled Cabbage Pot. Or pick half of one soup and half of another, served in yin-yang pots. Meats ranging from lamb, beef, pork and poultry are sliced per-fectly to cook within seconds of touching the simmering broth. Vast choices of vegetables, seafood, mushrooms and tofu products are available too. If you’ve never had a hot pot before, select from a pre-set Group Set Menu starting at $29.99, which includes assorted meat, sea-food, vegetables and tofu with fried rice and Mongolian kimchi. If you are really hungry, take advantage of the summer special ALL YOU CAN EAT deal: $17.99/adults + tax ($12.99 for seniors and juniors under 48 inches tall. plus addition pot fee of $2.99/person).

Little Sheep Mongolian Hot Pot (425) 653-1625 | 1411 156th Ave NE, Suite A, Bellevue


No.1 Energy Shot

in Japan

Yunker Energy is available at:

DISCLAIMER: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Natural HerbsYunker Energy is an effective blend of carefully selected natural herbs,

vitamins and other nutrients that help invigorate the body’s metabolism and increase blood flow. In Yunker Energy, proven herbal ingredients are com-

bined with vitamins in a shot-type of drink.

Pharmaceutical QualityYunker is produced at Sato Pharmaceutical’s Hachioji factory and has been

the best-selling nutritional supplement in Japan for over 50 years.

No Caffeine AddedYunker Energy does not contain caffeine. Yunker Energy gives you energy

through selected natural herbs, vitamins and other nutrients.

www.yunkerenergy.comReview Us On

www.facebook.com/YunkerEnergy

Follow Us On :

Ginseng Royal Jelly Hawthorn Epimedium Cnidium


MAY 20

MAY 28

Seattle Japanese Garden’s Annual Garden PartyWhen: Friday, July 20Where: Seattle Japanese Garden in the Washington Park ArboretumCome stroll the garden with title sponsor United Airlines, enjoy light dinner and drinks, and place your bids in the silent and live auctions. Tickets for the Garden Party are $75 and may be purchased on-line at www.brownpapertickets.com

Nihonmachi NiteWhen: Saturday, August 11, 2012, 4-9pmWhere: Seattle’s historic Japantown, on the corner of 6th Ave S and S Main StFee: FreeThe businesses of Seattle’s historic Japantown invite foodies, art lovers and families for a cel-ebration of their unique community on Saturday, August 11th. Nihonmachi Nite 2012 welcomes visitors to experience all that Seattle’s Japantown has to offer - new galleries, stylish boutiques, deli-cious foods and Japanese-American culture - all in a historic setting. Japantown businesses will be featuring activities that encourage visitors to learn more about Japanese culture and the history of the Japantown community. Performances and ac-tivities will also be at the main stage on the corner of 6th Ave S and S Main St. For a full list of partici-pating businesses, activities, and performances, please visit www.nihonmachinites.com.

Dragon Fest 2012When: Saturday, July 14, 12pm-8pm & Sunday, July 15, 12pm-6pmWhere: Seattle’s International DistrictCentered in the heart of Seattle’s historic Chinatown-International District, the Festival attracts features a line-up of over 30 cultural performances with everything from the spirited Chinese lion and dragon dances, to captivating martial arts demonstrations and Japanese Taiko drumming. Bounded by the iconic Chinese Gate and beautiful Hing Hay Park, this Seafair Festival brings the streets to life with historic walking tours, a large-scale outdoor Asian market and cultural activities for people of all ages. In addition, this year the CID is excited to promote the District’s 120 restaurants through the 2nd Annual Dragon Fest Food Walk as well as partner with Seattle Inscape, the largest arts and culture enclave in Seattle. Info: www.cidbia.org

[ 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

Name:

Address:

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!

Get IBUKI magazine mailed to your home or office

Vintage Japantown: Through the Lens of the Takano StudioExhibit on display July 8 through September 16Where: Wing Luke Museum

Set in an intimate living room scene, view vintage photographs from the 1930s and early 1940s that capture the everyday life of Japantown and its com-munity.

JUL14 AUG11

Create handmade booksWhen: Saturday, August 18, 1-3pmWhere: Wing Luck Asian MuseumFee: $8 general, $6 students/seniors, Chil-dren under 12 are FREEArt, history, and scrap booking all come together in a fun and exciting way when you make a beautiful handmade book designed by Mizu Sugimura. Discover for yourself how all three subjects are linked by a ripple effect! Info: http://www.wingluke.org

NEXTISSUE

Coming September 1st

AUG18

AUG 25

JUL 20

Junko Yamamoto art showExhibit on display through July 14thWhere: Fetherston Gallery on Capitol Hill - 818 E. Pike St. Seattle

Elizabeth Jameson and Junko Yamamoto open solo exhibits on June 8th. Jameson’s Spring Collection, continues her series of medieval gowns in which she uses pastels to achieve vivid color, movement, and depth. Junko Yamamoto, presents abstract oil paintings in her new work, clusters and a drop, that are complex and layered images of colorful organic shapes.

Exhibit Exhibit

All things Japanese SaleWhen: August 25 & 26, 10am-3pmWhere: Japanese Cultural & Community Center of Washington, 1414 S. Weller St. SeattleBack by popular demand, the JCCCW Hosekibako is happy to announce that the All Things Japanese Sale is back again! The sale will feature a wide variety of Japanese items including dolls, furniture, fans, traditional dress, plush toys, jewelry, books, and much, much more! There is something for everyone with an abundance of antiques and collectibles on sale and prices starting at just $0.25. Info: jcccw.org

Free Movie screening of “Fukushima Hula Girls”When: Friday, July 20, 7pmWhere: Japanese Cultural & Community Center of Washington

On March 11th, 2011, Japan was devastated by an earthquake and tsunami. Iwaki city was one of the cities that experienced the most damage. In this city is a beautiful resort hotel called, Spa Resort Hawaiians. Located not far from the Fukushima Nuclear Power Plant, the resort had to go under a mass reconstruction while at the same time maintaining the services and hospitality as a hotel. This is the story of the Hula Girls, a group of dancers working at the Spa Resort Hawaiians, and their experiences living during the energy crisis and the endeavors they have gone through in order to re-open the Spa Resort Hawaiians and continue providing high class hospitality. In Japanese with English subtitle. Info: jcccw.org

JUL20

Yoshiko (Asaba) Mamiya and Emiko Ishikawa. Circa early 1930s. Wing Luke Museum collection.


Perfect match for seafood and fresh vegetables.

Freshly frozen Edamame Healthy, tasty and easy to prepare!

On sale at your localAsian Grocer

HAKUSHIKACLASSICJunmai Ginjo

seattle | bellevue | renton | beaverton | www.uwajimaya.com

Quality Asian Grocery & Gifts Since 1928

32 息吹 ibuki • July /august 2012

Ad Name: Kirin Ichiban Item #: PKI201210283

Job/Order #:240869

Trim:8.5x11

Bleed:None

Live: 8x10.5

Closing Date: 5.23.12

QC:SM

Pub: Ibuki Magazine

Documents

IBUKI Magazine Vol. 18 July & August 2012