ibuki magazine vol. 14 november & december

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いぶき

息吹

november & december 2011 vol. 14 Seattle/bellevue/Portland

pARTY RECIpES

UzUmAkI SUShI, jApAnESE vEgETAblE dIpS

Japanese Skincare Obsession

TOKYO GIRLSCOLLECTIONby girlswalker.com2011 A/W REVIEW

INTERVIEW:

miya Ando

LIFESTYLE: Art Yuri KinoshitaMovie CutFashion tokidokiBook Shiro

DaisoYour $1.50 store

Sake Bringing Saké Home for the Holidays

Tea WarmingWinter Teas


17

28

12

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IbuKI magazine vol. 14 november & december 2011

Comments and general [email protected] [email protected] byaxia media Group, Inc.bellevue, Wa 98005

Contributing Writers & Artistsenfu (Ken taya)angela cabotajeJosh Powelltiffany Picardnicholas vromancaroline Josephine

Photographer

CC Yaguchi

Publishermisa murohashienglish cartier

Editor-in-Chiefbruce rutledge

Editor and TranslatorYuko enomoto

Designerlance Sison

Feature4 Interview Miya Ando talks about making warm, meditative Zenlike art out of cold steel.

6 Asian Cosmetics Tips, reviews and analysis of the burgeoning market for Asian skin care and beauty products.

12 Tokyo girls Collection 2012 A/W Review

Eat & Drink14 Recipes for Your holiday party 14 Uzumaki sushi 15 Japanese vegitable dips 16 Renkon meatballs 16 Yose nabe18 Restaurant Index

22 The Teas of Asia Comfort in a cup: warming winter teas

23 Sake Bringing saké home for the holidays28 newly Opened Shima Sushi / Momiji / Katsu Burger

Lifestyle17 dAISO $1.50 Store & IbUkI’s Faves20 i fart rainbow21 Store & School directory24 Travel Wine touring in Shiojiri

26 lifestyle Art Yuri Kinoshita Movie Cut Fashion tokidoki Book Shiro: Wit, Wisdom and Recipes from a Sushi Pioneer

30 Events

Contents

4 息吹 ibuki • november / december 2011

Japanese american artist miya ando channels her childhood in a buddhist temple and her heritage as a descendant of Japanese swordsmiths to transform rough pieces of steel into tranquil art objects that reveal

themselves in new ways each time we view them. the diminutive artist wields heavy machinery to bring out a Zenlike quality in the steel. Her art transforms steel in ways never seen before, whether she’s dipping aluminum blocks into big vats of dye for her chado exhibit at Gallery artXchange in Pioneer Square this fall or polishing and refining a horribly twisted piece of the World trade center. While ando reveres Japanese tradition and culture, she is also oh-so american in her constant questioning and willingness to experiment. the artist chatted with Ibuki on a recent trip to Seattle before the opening of her chado exhibit, which ran through late october.

Miya Ando Finding Stillness in Steel

Photo By Anthony Gamboa

4 息吹 ibuki • September / oc tober 2011

“ One could say that my work is very Zen“

[ InTERvIEW]


Tell us about your connection with Japan.Ando: My mom is Japanese, and her hometown is Okayama. My grand-father was the head priest in a teeny little neighborhood temple. There were rice fields on three sides, so it was kind of rural. That’s where I spent my formative years. Before there were priests, there was at least one very famous swordsmith in our family. My grandfather’s brothers — my great uncles — collected the swords. When (World War II) was finished, Amer-ica disarmed Japan. They said the Japanese people had to surrender all armaments, all knives and swords. The Andos — my family said don’t tell this; this is the type of thing that gets you in trouble with the great uncles — they took the swords that our ancestors made and took them out even further into another country home and buried them. So we still have them.

There was a giant show at the Met (The New York Metropolitan Art Museum) last year, a samurai show with armor and swords, and I was just noticing that about 90% of those objects came from outside of Japan because the Japanese had to surrender those things. I thought this was very interesting. This heritage at least initially was very powerful in my choice of materials.

Tell us about your process. I picture you at work with blowtorches at high heat making these tranquil, meditative pieces.Ando: That’s exactly right. The process is very rigorous, which is to me something very serene. I grew up in a Buddhist temple, so it must have been ingrained into my very being that whatever you’re doing should have at the basic level a compassionate element. I am not trying to be lofty with the work in putting forth what visual objects can do, but at least it is putting forth something peaceful or hopefully something that inspires reflection — and I mean that figuratively and literally. It could be a setting for quietude. That has always been the core intention of the work.

My philosophy is not denominational, but it is spiritual. I believe in transformation. I believe in ascension. Having a transformation occur on manmade, industrial, hard, cold, masculine material is a metaphor for personal transformation. Not to sound new-agey! (laughs) It’s not didac-tive work on any level. If it’s a sunset, it’s a sunset. One could say that my work is very Zen in that it’s very open. There’s a very disciplined, physi-cally rigorous process in my work. Maybe the approach that I learned in temple is something I carried with me. That practice and repetition is very influential in the work.

You go through this rigorous process that produces such tranquil art.Ando: Right, right. It looks very serene, and no one would know that when I was working on it, there was fire and acid and respirators and heavy gloves and rubber boots and leather aprons and sweating people!

I am not physically built to be a steelworking artist, but I try very hard. At the end, it’s a result of a meditative approach. One second hotter or more patina or leaving some chemical on there is going to totally change it. It’s very short working times and very high heat. And it’s dark a lot of the time because we’re using fire.

With swordmaking in Japan, you wear all white, you cleanse your soul and purify yourself. The transferral of the energy goes directly into this object. On the handle of the sword are these Buddhist prayers and Bud-dhist deities. The sword only has one function, and it’s a violent function, but the creating of the object is done with this reverence.

In September, you unveiled a piece in London commemorating the vic-tims of the September 11, 2001, attacks on The World Trade Center. Ando: Yes. In September, we unveiled a September 11 memorial sculp-ture that I made out of a three-story-tall piece of the World Trade Center. This piece of steel fell over 70 stories. I took the steel and left it in the ex-act form in which I found it. It was all rusted. I took part of it and polished it into a mirror, an absolute reflective surface, and stood it back up. That was the memorial sculpture.

Some people were disturbed by the piece.Ando: Not everyone wanted it resurrected. Some people would have preferred to let that be where it was. That was a very difficult, heartbreak-ing project.

Now you’re traveling to Tokyo for a show.Ando: For the show in Tokyo (which began on Oct. 23), I had been think-ing about the language of respectfully memorializing. Then the tsunami occurred. The Tokyo show is not a memorial show, but it is acknowledg-ing the loss. But this is different from 9/11 because it was a natural disas-ter. The show is entitled “elements,” and I am doing something with earth, fire, water and air. I think the ebb and flow of nature is very powerful.; in fact it’s the most powerful. It’s deified in the Shinto religion, the native religion of Japan. Mount Fuji is a deity, and stones and old trees are de-marcated with rice ropes and papers saying this is a spirit. I have decided to create works that are a balance of the elements. I am hoping that it’s reflective and properly somber.

You split your childhood between Okayama and Santa Cruz. How has your experience in California influenced you?Ando: I feel just as American as I do Japanese. The Japanese are the people who raised me. And I also think that I live in America, and the idea of making a daguerreotype on aluminum and making things big … That spirit of running and jumping off cliffs and seeing what happens is something that I would attribute to living in Santa Cruz where there are no rules, the edge of the earth.

Miya Ando, 05.07.22.324” x 24” steel, patina, pigment, resin

Lumina: Autumn“Aluzome” hand-dyed sapphire, coated and anodized aluminum, 6” x 9” x 1”

The Chado exhibit at Gallery ArtXchange in Pioneer Square ran through late October.Gallery Art Xchange http://www.artxchange.org/Image by Graham Syed Photography


[ Feature japanese skincare]

If the U.S. represents the cult of the physical body, then Japan worships the cult of the skin. Just as toned arms and firm abs are the gold standard of the day in America’s pursuit of physical perfection, so is the desire for

flawless skin in Japan’s beauty ideal. No other country comes close to Japan’s obsession with and consumption of skin-care products. Japan boasts the world’s largest skin-care market per capita, and Japanese women use and spend more on skin-care products than any other woman in the world.

It is said that the average Japanese woman uses up to seven skin-care products several days a week and just as many makeup products. Although the skin-care market continues to decline each year with the slumping economy and shrinking birthrates, Japanese spending on anti-aging products is bucking that trend. And the drop in total spending is not an indication of decreasing interest in skin care; it simply means consumers are turning to less expensive products.

Outside of Japan, the rest of Asia has shown deep in-terest in skin-care products. But the obsession with skin care fades in intensity in the West.

Here in Washington, a trip to the Uwajimaya super-market in the International District or Bellevue reveals Japanese loyalty toward their national brands. Rows of shelves in a small space are dedicated to Japanese cleansers, exfoliants, lotions and creams. Many of my Japanese friends say products from brands like Kose or Shiseido feel right for their skin, even though those brands are not vastly different from their European and American counterparts.

The considerations that go into a woman’s skin-care purchase can be complicated; it is part practical and part aspirational. “Buying a Shiseido product is sometimes a

Japanese Skincare Obsessionby Yuko enomoto

status symbol,” especially among Japanese and other Asian women, explains Harumi Branch, an esthetician who runs the Savvy Cosmetics store inside the Uwajimaya supermar-ket. “And those who are looking for the ultimate (in skin care) arrive at Cle de Peau BEAUTE,” a high-end Shiseido line.

Whatever the preference — high-end or budget skin care — conscientious Japanese women generally follow a standard regimen that begins with makeup removal, fol-lowed by cleansing, application of softener, then lotion and/or cream if they have mature or drier skin. And while many products within that routine can be found at drug-stores or department stores here, women are hard-pressed to find softeners by leading European or American brands. Japanese softeners, marketed here sometimes as lotions or astringents, are like a cross between a toner and a moistur-izer and are an indispensable part of the process for their role in helping to absorb lotions or creams that follow.

Many American women may balk at this laborious regimen. (On a related note, not long ago, I visited a Shu Uemura counter to buy an eyebrow pencil that required manual sharpening. The beautician simply told me that Shu Uemura in America stopped selling them because, “American women aren’t going to sharpen their eyebrow pencil.”) But many women outside of Japan recognize the benefit of investing time (and money) in their skin care. Still, when it comes to achieving beautiful, heathly skin, the old adage still applies. “You still need a healthy diet, healthy lifestyle and adequate sleep,” said Yoko Kasahara of Sanders Perry, a Vancouver-based line of natural skin care. “These are all necessities for good skin.”

On the following pages IBUKI introduces you to local spas, salons and cosmetics counters as well as a bevvy of beauty products.


1. Two-step cleansing


KoSe — deep cleansing oil 230 mlavailable at uwajimayaThis deeply satisfying cleansing oil is tough enough to remove waterproof makeup but gentle enough for every-day use without leaving the face slick. It contains rice bran oil and orange oil, which lends this cleanser its citrusy fra-grance. Apply a pump or two and gently massage until it mixes well with makeup, then rinse thoroughly in cold or lukewarm water.

b&c laboratorIeS — Happy Seven Soybean 400 mlavailable at uwajimayaThis syrupy concoction is a perfect lotion for the colder and drier months of the year. Combine it with a light lo-tion for oily skin or a heavier cream for dry skin. In the summer, it may serve as an astringent/lotion hybrid. With a very light fragrance, this product derives its name from its seven ingredients: amino acid, sterol, isoflavone, ceramide, lecithin, linoleic acid and minerals — most of which are extracted from soybeans.

SHISeIdo elIXIr Superieur — lifting ce lotion IIavailable at uwajimaya & Savvy cosmeticsThe Japanese can’t get enough of these “lotions” that ac-tually work more like softeners. It is the one BIG thing Jap-anese women living in the U.S. covet more than anything else in their skin-care arsenal. Here is a good standard lo-tion by Shiseido that does the trick and more. It primes your skin so that the moisturizer or cream that follows gets absorbed into the skin for better hydration.

Removing makeup

Foam cleaning

Starting the Golden 4 Regimen2. Hydrate & soften

cle de Peau beaute — refreshing balancing lotionavailable at Savvy cosmeticsA balancing lotion for normal to oily skin that immedi-ately replenishes moisture throughout skin and achieves softness and smoothness with regular daily use. Cle de Peau BEAUTE is a most prestigious line from Shiseido for matured skin.

deep clean once a Week Softner vs. toner

SHISeIdo elIXIr Superieur — makeup cleansing oilavailable at uwajimaya & Savvy cosmeticsThis hard-working oil removes the most stubborn, diffi-cult-to-remove makeup for a thorough cleansing experi-ence that reaches deep into the pores. The oil dissolves quickly into a milky texture under lukewarm water for a clean yet soft finish. Cleansing oils are not a common sight on US shelves, but they are ubiquitous in Japan.

KracIe — moistage Washable cold creamavailable at uwajimayaIf you have sensitive skin or simply feel that the cleansing oils are a little too harsh for you, this cold cream makeup remover may be the solution. It rinses off easily with a little water.

KracIe — Purenavi Foaming Face cleansing Foamavailable at uwajimayaAn internal pump whips up the cream into a soft foam for a deep cleanse. A fun way to shave a few seconds from your morning ritual.

coenzyme Q10?

KracIe HadabISeI — deep moist Facial lotionavailable at uwajimayaFacial lotion that gets absorbed into skin without that greasy feeling. Contains hyaluronic acid, collagen, royal jelly and Chardonnay extract. Moisturizes skin to the core, fast and effectively.

Coenzyme Q10 is a vitamin-like substance present in the body that generates heat or energy. Known also as a powerful antioxidant, coenzyme Q10 is said to be an effective treatment for heart-related problems. It has found its way into skin-care products for its purport-ed benefits in fighting wrinkles, promoting cell renewal and reducing UV damage, among other attributes.

A softener is part of the moisturizing process, whereas a toner is part of the cleansing process. Most Japanese cosmetic brands have developed softeners in each skin-care line to soften, rehydrate and enhance the effectiveness of a moisturizer.

Not so long ago, you had to pay a huge amount of money and endure pain to achieve baby soft

skin. Today, there's Detclear Bright and Elixir Superieur. Detclear contains fruit-derived alpha-hydroxy acid, which removes dead skin cells, discoloration and sebum, targets blackheads and boosts the skin's turnover.

Elixir Superieur also works at a deep level, re-moving excess skin cells and stimulating turn-

over to help achieve buttery soft skin and a radiant complexion. Detclear is also great for sloughing off rough

areas of the feet and elbows. Use once or twice a week on clean, dry skin for Detclear. Use on clean, moistened skin for Elixir.


4. Protect3. Enrich

SHISeIdo beneFIance — nutriPerfect night creamavailable at uwajimaya & Savvy cosmeticsThe final step in your skin-care regimen is to repair and protect your skin overnight. This luxurious cream was for-mulated for mature skin that’s losing density and elastic-ity. Soothing and moisturizing, this rich concoction helps restore vibrancy to the skin without feeling too heavy while you sleep. The Benefiance line is perfect for mature and drier skin.

cle de Peau beaute — refreshing nourishingemulsionavailable at Savvy cosmeticsFor night-time use after the refreshing balancing lotion, the emulsion is designed to help the skin relax and re-cover from the day’s exposure to environmental stress. It also helps the skin’s natural cell renewal and counteracts wrinkles caused by dryness and loss of elasticity.

cle de Peau beaute — refreshing Protective emulsionavailable at Savvy cosmeticsAbsorbs quickly to provide continuous hydration through the day without overloading the skin. It also protects against environmental damage and UV rays while pro-moting a smooth, even texture, making it an ideal base for foundation.

Night cream

Day cream with UV careSHISeIdo beneFIance — nutriPerfect day creamavailable at uwajimaya & Savvy cosmeticsTry the NutriPerfect Day Cream at the end of your skin-care regimen to begin your day. Even under cloudy skies, UV rays can reach your skin. Stay protected this season with a day cream that nourishes and works hard to shield your skin from damaging elements.

If You love all naturalIf you are an all-natural sort, Sanders Perry skin care may be your solution. Sanders Perry sources its natural fruit, grains, wood and herb ingredients from all over the world and uses natural green tea extracts as preservatives. Its cleansers, lotions, creams, oils and shampoos are all hand-crafted at a factory in Nagoya. Sanders Perry hasn’t changed its formula for more than 60 years — a remarkable feat in an industry notorious for constant change. “This is skin care for someone who is aiming for skin that needs no foundation,” said

Yoko Kasahara, a Sanders Perry fan-turned-represen-tative, who has noticeably radiant skin. This line

of skin care is ideal for sensitive skin but great for all skin types. The products can be mixed together to your preference. If, for instance, a lemon product feels a little too strong for the skin, you can add the sunflower oil to

temper its effects. They only sell their products through their representative because “our prod-

ucts can not be carried at stores as we use mini-mum presevatives,” Kasahara says.

Check out their Website sandersperry.net or contact Kasahara at (607) 379-2291 or [email protected].

Sample start kit $28*They offer promotion

price of $10 until Nov 10.

KracIe — essence cream Super moistavailable at uwajimayaContains three quality moisturizers: herbal collagen, squa-lin and royal jelly. This cream is rich in moisture, leaving your skin nourished and saturated.

KracIe HadabISeI — deep moist Facial Pack essence available at uwajimayaApply before going to sleep. This essence works hard overnight to give you moist, firm and elastic skin the next morning. Locks beauty essences in the skin. Contains beauty GABA, collagen and royal jelly to moisturize skin, hyaluronic acid to maintain moisture and natural glucos-amine to give skin elasticity.

SHISeIdo elIXIr Superieur — Pore care essenceavailable at uwajimaya & Savvy cosmeticsIntensively targets visibly enlarged pores in adults. Pro-vides firmness to skin, especially around pores, for a dewy smoothness. Apply in the morning after moisturizer and at night as the last step of your skin-care routine.

the Golden 4 regimen has become the gold standard for skin care in Japan. It can be time-consuming. the regimen consists of two-step cleansing, hydrating and softening, enriching and then protecting. We have selected and reviewed some products under each category. challenge yourself and start your own Golden 4 regimen this fall.

Special treatment once a WeekBeauticians often recommend special facial care once

a week in addition to your regular daily regimen. Face masks are one of the recommended steps.

Usually applied after a softener (or in place of a softener) but before lotion or cream, these masks by Kracie leave the skin feeling like it just came out of a deep, relaxing slum-

ber. One is steeped in fruit acids to soften the outer layers of the skin, and hyaluronic acid and

royal jelly to moisturize. The other targets tired and dull skin with the unique combination of coenzyme Q10,

glycerine, soy extract and fruit acids.


Treat Your Hair, Face & Body RightFacial at Savvy Cosmetics

The unassuming Savvy Cosmetics housed within the Uwajimaya super-market in the International District does not stand out the way cosmetics counters do in high-end department stores. Which is why an encounter with resident beautician Harumi Branch is often a happy surprise to lots of new customers. She can seemingly do anything beauty-related with the calm demeanor of a meditation guru and at prices that are reason-able. And right now, Savvy is offering a free half-hour facial with the pur-chase of a Shiseido massage cream along with your next skin-care pur-chase. Leave your jar of massage cream at Savvy and get a relaxing facial free of charge by Shiseido-trained beauticians for as long as the cream lasts, which is about four to five times. With the introduction of Shiseido’s luxurious Cle de Peau BEAUTE series last year, Savvy has become one of the main carriers of the high-end skin-care line alongside Nordstrom and Barney’s. And what makes Cle de Peau BEAUTE one the most cov-eted skin-care products in Japan? “When Shiseido comes up with a new formula, it goes first to Cle de Peau BEAUTE,” explained Branch. Another reason to pick up your next Shiseido skin-care product at Savvy: better bonus gifts than at department stores.

Savvy Cosmetics | Uwajimaya Village, 600 Fifth Avenue South, #105, Seattle | Tel (206) 223-1866

Shiseido's Fall palettes greet customers at the entrance.

Savvy is one of a few Seattle retailers that carry the high-end Cle de Peau BEAUTE line of skin-care products.

If you haven't made a trek to Bellevue's eN Salon yet, this might be the perfect time, especially if you are looking to retouch your roots before the colorful fall gives way to winter. Until recently, eN was the only beauty sa-lon in this state to carry Hoyu's damageless hair-color selections, the Pro-master Ex Pigment. Ideal for pre-colored hair, it is an excellent touchup for covering re-growth and blending over old color. It is also gentle enough to be used repeatedly while the beeswax helps your hair maintain last-ing shine. The salon carries about 120 items from Hoyu's Promaster EX series — about 35 of those are from the damageless pigment line. It is an excellent line for, but not limited to, Asian hair, according to salon stylist

Promaster EX Pigment Hair Coloring at eN Salon

Hoyu is famous for its damageless hair color line.

Hairstyle by Mika / Model: Mari Kitajima

Stylist Mika gave model Mari Kitajima an under-stated feminine style with a semi-layered do. Ash brown highlights on a copper base lend tex-ture and movement to create a perfect look for fall and winter.

Hiro. "The hues that Asian women generally seek — the ash (brown) and matte-type colors — were often not vivid enough and underwhelming," said Hiro. "But Hoyu has faithfully recreated the colors coveted by Asian women." Unlike other hair-coloring products, the pigment works on the cuticles as well as the cortex. The colorless cuticle doesn’t contain any melanin, so the result is a truer, deeper and more vibrant color without causing damage to the hair thanks to its minimum alkaline content.

eN salon | 13112 NE 20th St #550, Bellevue | (425) 883-1010

Stylist Hiro used ash brown and warm brown lowlights from Promaster EX Pigment to comple-ment model Patty Lin's loose curls that frame her face. The pigment brings back gloss and silkiness that were lost to repeat-ed colorings.

Hairstyle by Hiro / Model: Patty Lin



This little oasis in downtown Seattle run by Akemi Shull, a massage therapist and esthetician, offers a detox body wrap whose benefits read like a wish list for women over 40: “Weight loss, decrease body fat, detoxification, reducing cellulite, stretch marks, sagging skin, poor cir-culation, dull dry skin.” The 90-minute session at Aisha began with dry exfoliation to get the blood circulating, followed by a vigorous mas-sage with a gel made from essential oils that stimulates the lymphatic system. Shull then wrapped the entire body from the neck on down in a thick thermal blanket infused with far infrared heat that forces the body to burn stored fat and release toxins through perspiration — while you nap. Most salons market this treatment — also known as the Sudatonic System — as a weight loss regimen complete with body measurements before and after to reveal its amazing effects. But not Aisha. “The main goal is detox,” Shull said. “Weight loss is just a by-product.” To demonstrate that Sudatonic’s results are not due to water loss, Shull had me measure my body fat and BMI before and after. I had lost 4 points off my body fat — not surprising given that the treatment can burn up to 4,000 calories in one sitting. I left the spa feeling light, but best of all completely relaxed and calm. Shull recommends a total of six weekly visits for optimum results.

AISHA | 509 Olive Way # 1201, Seattle | Tel (206) 621-9494

Detox Body Wrap at Aisha

Far infrared rays from this thermal wrap (top) forces the body to sweat and release toxins. AISHA esthetician Akemi Shull (right) massages a generous amount of a gel made from essential oils (above) over the entire body before the infrared wrap treatment.

AishaSkin and Body Care Therapy

Anti-aging facials,Therapeutic massage,

Body detoxification wraps,La Hot Stone Therapy,

Eyelash perming, and more.

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

Try Japanese styleeyelash perm

“A heaven hidden within steps of

Westlake Center”

Promaster EX Pigment Hair Coloring at eN Salon

eN Salon13112 NE 20th Street, # 500Bellevue, WA 98005TEl: (425) 883-1010http://www.en-salon.comWorld Class Salon Services

Hair, Nails, Facials, Reflexology etc.

Hair style by Hiro / Model: Patty Lin

PARIS MILAN NEW YORK KIEV SEOUL HONG KONG BEIJING TAIPEI TOKYO

1032 106th Avenue NE, Suite 123, Bellevue, WA 98004(425) 455-4063 | www. mikihouse-usa.com

Unique Selection of Children’s Fashion

from Babies up to 7-Year Olds

Gift Cards Available

Become a fan on www.facebook.com/mikihouse-usa


[ FAShIOn ]

On a blustery summer day, girls from all over Japan gathered at the Saitama Super Arena for the 2011 A/W Tokyo Girls Collection fashion show. Everyone hoped to catch a glimpse of the new styles and trends while shopping on their cellphones or in the Smile Park.

In this post-earthquake Japan, everyone is trying to find a reason to smile, and Tokyo Girls Collection embraced this feeling with SMILE FOR [ ] as its slogan.

Outside the main stage, Smile Park was set up with food vendors, makeup counters and some clothing booths where it was possible to get a closer look at the signature pieces appearing on stage. One of the main attractions was the MURUA booth, where Momoko Ogihara (MURUA’s producer) greeted fans.

Inside, the main stage was outlined with bright lights, and the floor was filled with cheering girls. Spectators filled the stands, and models marched down the runway. Popular brands H&M, American Apparel and BEAMS graced the stage. But the Japanese brands stole the show.

MURUA, celebrating its fifth anniversary, made the biggest impact. This past season, MURUA has been making major strides in To-kyo as well. Showing off a new take on the popular mode style, which is currently one of the most prominent styles among Shibuya gals, MURUA has been running with the concept of “retro modern coquettish girl,” which features color blocking and shows off modern streetwear with a playful, feminine look. MURUA takes this and throws pearls on it — lots of pearls in the form of collar necklaces. This is currently a huge trend in Jap-anese fashion, and MURUA is one of the biggest forces behind it. The pop color appearing in the MURUA A/W line is drawing the biggest crowds.

Another big trend hitting the streets of Tokyo was seen in the OZOC show. Featuring a more masculine look, OZOC showcases the popular “handsome woman” style. After a summer of girly retro, it appears that fashion is heading toward a rougher, more daring style. OZOC does it right, mixing the leftover summer retro-classic lady trend with masculine prints, sharp blazers and damaged denim. Animal print ties it all together, allowing for a more dynamic mix between the feminine and masculine.

When most people envision a fashion show, they don’t visualize acces-

Real Tokyo, Real Fashion: Tokyo Girls Collection by caroline Josephine

OZOCMURUAMURUA steals the stage with pop colors.Model : Lena Fujii & Kiko Mizuhara

mixing masculine and feminine for a downtown look.Model: Melody Yoko & Maryjun Takahashi


Real Tokyo, Real Fashion: Tokyo Girls Collection by caroline Josephine sible, wearable clothes. Many brands showcase pieces that don’t show up on the rack for months. And when they do, the price tags are huge and the clothes aren’t always everyday wear. This is not the case for Tokyo Girls Collection. One of the most appealing aspects of the collection is that the clothes are accessible and easy to wear. Tokyo Girls Collection makes it possible to log into the shopping service via your cellphone and order the pieces you want while watching the show. The shipping is fast and prices are fairly low. This is unique to Tokyo Girls Collection and really pulls in the crowd.

A perfect example of wearable clothes could be seen in the Rirandture show. Girls just want to have fun, and Rirandture makes it possible. Playing with the retro-classic look, which has been trending for the past year, Rirandture keeps it simple and wearable. The overall look of this brand embraces the casual elegance that the retro-girly trend has brought us. Mixing in the season’s pop colors with classic cardigans, blazers and sheath dresses, this style can be worn by anyone and mixed with anything. It was nice to see such a smooth transition from summer into fall through this brand.

Another brand that just wants to have fun is one spo. Mak-ing a bold statement with its season concept of “Russian Marching Band,” one spo shows off a sexy, sporty look. While some consider one spo to have too much of a costume feel to it, the brand does a great job of em-bracing the strong patterns and colors, mixing the pieces into wearable street fashion. One spo wants to make a statement, and there is no subtly about what they are doing. Models literally marched down the runway. The mixture of plaid, black leather and white fur gives a twist to the al-ways popular retro-European style. As the French-girl trend of last season fades with summer, this Russian Marching Band look will surely catch the eye of Tokyo girls and flourish into the fall with it’s bold look.

While this season’s Tokyo Girls Collection featured lots of retro colors and 60s inspired pieces, it did not have an overall uniting trend. How-ever, it did a good job of showcasing many different styles and trends, allowing girls more of a selection. With many great brands to shop from, anyone can create their own perfect, wearable Tokyo look. Let’s SMILE FOR [tomorrow’s style].

For more info about Tokyo Girls Collection, visit: http://tgc.st/

one spo RirandtureMarching by with style.Model: Mikako Ishii & Anna Tsuchiya

Girls just wanna have fashion.Model: Seira Kagami, Leyna Kagami & Mayuko Arisue

Photos © TOKYO GIRLS COLLECTION by girlswalker.com 2011 AUTUMN/WINTER


check out more recipes online www.ibukimagazine.com

[ ibuki Recipes ]

IngREdIEnTS (4 ROllS)

Uzumaki Sushi

4 cups Japanese short grain rice, cooked5 tbsp sushi vinegar (or 5 tbsp vinegar, 5 tsp sugar and 1/4 tsp salt)4 tbs ume mayo sauce (see recipe on page 15)4 sheets of noriGreen beansImitation crabCarrot

1. In a bowl, mix rice and sushi vinegar to make sushi rice. Rice needs to be freshly steamed.

2. Spread the rice over the bowl and allow it to sit for 10 minutes for cooling.

3. Cut off ends of green beans. In a large sauce pan, boil salted water and cook green beans for 8 minutes.

4. Peel and finely slice carrot. 5. Cover bamboo sushi mat (or aluminum foil) with plastic wrap. Put

a sheet of nori on top of the plastic wrap.6. Spread 1 cup sushi rice evenly with about half inch thickness on

top of nori.7. Spread ume mayo on the rice.8. Place imitation crab, green beans, and carrots. 9. Roll up the bamboo mat, pressing forward to shape the sushi into

a cylinder. Push the bamboo mat gently. Do not push too hard, otherwise the rice will get too firm.

10. Remove the bamboo mat. Wet a knife and slice the roll into bite-size pieces.

dIRECTIOnS

DAIKON - This long, large white radish gets its Japanese name from the characters for “big” and “root.” It has a mild flavor and is said to aid in digestion. You will find it thinly sliced with plates of sashimi or in thicker cuts for stews and hotpots.


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

IngREdIEnTS (5-6 SERvIngS)

dIRECTIOnS

Japanese Vegetable Dips

Japanese inspired party recipes

<Ume mayo>5 tbsp Japanese mayonnaise1 tbsp yukari or umeboshi paste1 tsp soy sauce< Miso mustard >3 tbsp miso paste2 tbsp rice vinegar1 tbsp mustard1/2 tbsp sugar1/2 tbsp sake

<Vegetables>5 inches daikon2 carrots1 English cucumber1/3 kabocha pumpkin5 inches renkon (lotus root)

1. Peel daikon, carrot and renkon.2. Thinly slice renkon and throw in a bowl of water for 5-10 min-

utes. This process prevents the renkon from changing color. In a saucepan, add about 5 cups of water and 1 tsp vinegar. Add renkon and bring to boil. When the water starts boiling, cook renkon for 5 more minutes. Drain and cool in running water. Drain well again.

3. Thinly slice kabocha pumpkin and steam about 3-5 minutes until soft.

4. Cut carrot, daikon and cucumber into long thin strips.5. Mix ingredients of each kind of dip in a small bowl. 6. Serve vegetables on a plate together with the dips.

RENKON - Peel off the reddish-brown skin and slice through the white flesh of a lotus root and a floral pattern will appear. The holes are said to be auspicious. Renkon has a nice crunch to it.

KABOCHA - Kabochoa is a small buttercup-style winter squash that grows on long vines. Kabocha has deep green, bumpy skin with white stripes, similar in shape to the traditional pumpkin. The flesh of is similar in taste and texture to a butternut squash.


[ ibuki Recipes ]

6 inches Renkon1 lb Ground chicken1/2 onion1/2 tsp black pepper1 tsp salt8 shiitake mushrooms

1 pack shimeji mushroom3 tbsp soy sauce 2 tbsp sake1 tbsp sugar2 cups water1 tbs starch

Renkon Meat Balls

1. In a small bowl, mix 1 tbsp starch with the same amount of cold water.

2. Peel renkon and cut into two portions. Grate half of the renkon. Thinly slice other half of the renkon.

3. Finley chop onion.4. In a cooking bowl, add grated renkon, ground chicken, onion, salt

and black pepper. Mix well using hands until sticky consistency. Make bite-size meat balls.

5. In a skillet, heat 1 tbs vegetable oil. Cook meat balls about 3 minutes stirring occasionally until lightly browned.

6. Add sliced shitake, shimeji, renkon, soy sauce, sugar, sake and 2 cups water. Bring to boil and cook 3 more minutes.

7. Add pre-mixed starch and water and mix well.

IngREdIEnTS (4-6 SERvIngS)

dIRECTIOnS

1/4lb true cod, sliced in 3 pieces2 prawns1/4 welsh onion, sliced1 Nappa cabbage leaves, cut into bite size3 Shiitake mushrooms, stems removed1/5 carrot, sliced

IngREdIEnTS (1 SERvIng)

dIRECTIOnS

Yose Nabe

1/5 pack tofu2 inches of dried kombu2 tbs sake1 tbs soy sauce1 pinch of salt

How to make Carrot PlumsRemove the edges from round sliced carrots. Make five triangular in-cisions around the edges to create a flower pattern. From one of the edges between the “petals,” slice toward the center, then from that center, slice the surface of the petal in a slanted fashion toward the end of that petal.

This small nabe pot is available at Daiso only for $2.

1. Slice cod into 3 pieces.2. In a nabe hot pot, place dried kombu and add 2/3 cups water.

Bring to boil and remove kombu. 3. Add sake, soy sauce and salt. 4. Place prepared vegetables, tofu, prawns and cod into the pot.

Cover and bring it to boil again. 5. Cook under midium heat for about 4 muinites until vegetables are

soft.


[ special feature ]

DAISO $1.50 store — IBUKI’s picks

The ¥100 shop is a destination universally enjoyed by visitors to Japan. Daiso, a leading purveyor of ¥100 stores, opened a new store this September in Southcenter Mall, making it the sixth store it operates in the Puget Sound region. The stores offer just about everything for $1.50, including all sorts of goods such as bento boxes, chop-sticks, sake drinking vessels, tea cups, origami papers, Japanese sweets and seasonings, as well as plastic containers, stationery, wrapping paper, kitchen cleaners and pet supplies. “Our stores in the US all stock the same goods that we sell in Japan,” says Seattle Area Manager Toyo Sugisaki. “The goods in our store have a different qual-ity and design than the items found in a typical dollar store. “ Daiso’s shelves are especially fun to browse because of the small innovative products you’ll find that solve petty everyday problems. Let’s introduce some of our favorites.

Health sandalWear these sandals once, and it will grow into a habit. It may hurt a little at first, but then it starts to feel so good.

Face massage rollerRoll this over your face as you watch TV. It’s easier than pressing with your own hand, and it feels great.

Stainless steel food containerFor those of you who worry about plastic that may con-tain BPA, these clean stainless steel containers will keep your food fresh and safe.

Melamine sponge This sponge can make your kitchen surfaces shine with-out using detergent.

Laundry netPut your delicate clothes in this net before launder-ing. The net protects the clothes from damage. It’s also convenient to use when storing clothes while you’re traveling.

Face wash netWith this product, you’ll be able to make creamy fine bubbles.

Precision screwdriverThis is just your typi-cal screwdriver, but for $1.50? It’s a steal.

kimono-patterned gift wrap

Very pretty and perfect for holiday gift-wrap-ping.

Calligraphy paper, brush and ink Want to try calligraphy? For just $4.50, you can get started with a brush, ink and paper.

Hotpot ($2)A small clay pot that’s just right for your first hotpot nabe dish of the winter. Collagen facemask & hyaluronate lotion ($4)

There is a wealth of products in Daiso’s beauty section. Try the collagen facemask and skin lo-tion. You’ll love them.

Foldable slippers These convenient and sanitary slippers are per-fect to use in airplanes and hotel rooms.

Funny erasers Kids will love them!

Storage bag for bootsStoring boots can be tricky, but it’s easy to store them in this bag without scratch-ing the leather. Daiso has all sorts of little products to help with storing things.

NOW 6 DAISO STORES!!Southcenter Mall — next to Seafood City2800 South center Mall, #1378, TukwilaWestlake Center — 1F in front of escalator400 Pine St, Ste 1005, # 124, SeattleSeattle ID-Chinatown710 6th Ave S, SeattleAlderwood Mall Lynnwood3000 184th St SW, # 398, LynnwoodThe Commons at Federal Way1928 S Commons, Federal WayGreat Wall Mall — Kent18230 E Valley Hwy, Kent


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

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

Marinepolis Sushi Land — Southcenter(206) 816-3280100 Andover Park West 160, TukwilaBistro Satsuma(253) 858-51515315 Point Fosdick Dr NW #A, Gig Harbor

North EndCafe Soleil(425) 493-18479999 Harbour Place # 105, Mukilteo

Bluefin Sushi & Seafood Buffet(206) 367-0115401 NE Northgate Way # 463, SeattleBlue C Sushi — Alderwood Mall(425) 329-3596 3000 184th St SW, LynnwoodEdina 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, LynnwoodTaka Sushi(425) 525-9999301 NE 103 St, Seattle

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, SeattleAoki Japanese Grill & Sushi Bar(206) 324-3633621 Broadway E, Seattle Aloha Ramen(206) 838-38378102 Greenwood Ave N,SeattleBlue C Sushi University Village(206) 525-46014601 26th Ave NE, Seattle Blue C Sushi Fremont (206) 633-34113411 Fremont Ave N, SeattleBlue C Sushi 7th Avenue (206) 467-4022 1510 7th Ave, SeattleBoom Noodle — Capitol Hill(206) 701-91301121 E Pike St, 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, SeattleJ Sushi(206) 287-9000674 S Weller St, SeattleKaname Izakaya Shochu Bar(206) 682-1828610 S Jackson St, SeattleKisaku(206) 545-90502101 N. 55th St. #100, Seattle

Kozue Japanese Restaurant(206) 547-20081608 N 45th St, SeattleMomiji(206) 457-40681522 12th Ave., SeattleManeki(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, SeattleOtoto Sushi(206) 691-38387 Boston St, SeattleRed Fin Sushi Restaurant(206) 441-4340612 Stewart St, SeattleRicenroll — Madison Street(206) 262-0381214 Madison St, SeattleShiki Japanese Restaurant(206) 281-13524W 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, SeattleWasabi Bistro(206) -441-60442311 Second Ave, Seattle

South EndBlue C Sushi Westfield Southcenter(206) 277-8744468 Southcenter Mall, TukwilaGenki Sushi — Renton(425) 277-1050365 S. Grady Way # B & C, RentonDaimonji Sushi & Grill(425) 430-16105963 Corson Ave S, # 194, Seattle

[ RESTAURAnT IndEx ]

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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

OverÊ30ÊAuthenticÊNoodles!OpenÊ7ÊDays

31254ÊPacificÊHwy.ÊS.FederalÊWay,ÊWAÊ98003

(253)Ê839-1115

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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

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

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

Kiku Sushi(425) 556-960013112 NE 20th St, Ste 200, Bellevue

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 - Alertson on Mercer Island(206) 232 02442755 77th Ave. SE, Mercer IslandMarinepolis Sushi Land - Bellevue(425) 455-2793138 107th Ave. NE, BellevueMarinepolis Sushi Land - Redmond(425) 284-25878910 161st Ave NE, Redmond

Tacoma & Federal WayI Love Ramen(253) 839-111531254 Pacific Hwy S, Federal Way

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, BellevueGourmet Teriyaki(206) 232-05807671 SE 27th St, Mercer IslandIzakaya 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, BellevueSushi Mojo(425) 746-66561915 140th Ave NE, D1-B, BellevueSushi-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, Kirkland

Hanabi Japanese Restaurant(253) 941-079731260 Pacific Hwy. S, Federal WayKoharu Restaurant(253) 839-0052 31840 Pacific Hwy S, Federal WayAkasaka 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 Way

Tokyo Garden(253) 874-461532911 1St Av S #G, Federal WayKyoto Japanese Restaurant(253) 581-50788722 S Tacoma Way, LakewoodKinja Japanese Restaurant(253) 589-0656 31260 Pacific Hwy. S, LakewoodSushi Tama(253) 761-10143919 6Th Ave, TacomaTWOKOI Japanese Cuisine(253) 274-89991552 Commerce St, Tacoma

[ RESTAURAnT IndEx ]

Sushi-Sake NightSunday & Thursday every week

Voted

BEST SUSHION THE EASTSIDEby “425 Magazine”

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

Happy Hour in Rikki Rikki’s barMon 4pm-close, Tue-Sat 4-6pm & 9pm-close

40% OFF all Premium Bottled Sake &

$5 Specially Selected Sushi Rolls


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, SeattleMing’s Asian Gallery — Seattle(206) 748-7889 | 519 6th 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 PL 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

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

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

DaisoDaiso Alderwood Mall(425) 673-1825 | 3000 184th St SW, # 398, LynnwoodDaiso International District(206) 355-4084 | 710 6th Ave S, SeattleDaiso South center 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, KentAnzen Hiroshi’s(503) 233-5111 | 736 NE MLK Blvd, Portland

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

Kinokuniya Book StoreSeattle 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(206) 467-7253 | 76 S Washington St, 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

HEALTH AND BEAUTYAISHA Skin and Body Care Therapywww.aishainfo.com(206) 621-9494509 Olive Way #Suite 1201, SeattleA haven hidden within steps of Westlake Center

eN salon(425) 883-101013112 NE 20th St # 500, BellevueWellnessOne 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.comChildren Bilingual EducationJapanese Montessori School3909 242nd Ave. SE, Issaquah | www.japanesemontessori.orgBellevue Lngauge Aets(425) 643-3319 | 13701 Bel-Red Road, BellevueLanguageSeattle 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 ]

Ask your favorite cafe, store or restaurant to stock IBUKI Magazine!


It is made with the twigs of the tea plant rather than the leaves, which makes the infusion es-pecially low in caffeine. SA Hoji Cha Green Tea is made with both tea leaves and twigs for an extra sweet, nutty flavor and chocolatey after-taste. SA teas are available at Uwajimaya and other shops around Seattle.

mASAlA ChAI — IndIAn blACk TEA WITh SpICES

A traditional tea of India, masala chai literally means “spiced tea.” The spices — such as carda-mom, peppercorn, ginger and cinnamon — all spread a warming glow throughout the body. Simmered with black tea, milk, and sugar, the creamy brew warms you up in seconds.

Most cafés sell a form of masala chai, or you can make your own at home, with or without milk. The Perennial Tea Room near Pike Place Market sells a chai blend as well as an herbal chai blend that uses caffeine-free rooibos in place of black tea.

ORIEnTAl bEAUTY — TAIWAnESE OOlOng

Legend has it that when Queen Elizabeth II tried this tea for the first time, she declared it to be a “true oriental beauty.” With a dark honey-sweet flavor and notes of peaches and rose, this tea has many layers of complexity. And with a high

oxidation level, Oriental Beauty may be more warming to the body than lightly oxidized teas, according to Chinese medicine.

Floating Leaves Tea in Ballard specializes in Taiwanese teas and offers two grades of Orien-tal Beauty.

CITRUS TEA blEndSCitrus peel and citrus oil promote warmth in the body. Brew your morning tea with some lemon zest or orange peel, or try a citrus tea blend such as Seattle’s Market Spice Cinnamon-Orange Tea, an eye-opening blend of black tea, cinnamon and orange. Earl Grey is another popular black tea blended with oil from the bergamot citrus fruit.

Whether enjoying sweet masala chai in a handmade clay vessel, sipping Earl Grey with lemon from a porcelain teacup or running out the door with green tea in your travel mug, tea never fails to give comfort and inspiration when you need it most!

AAround the world, tea is a symbol of hospitality, warmth and comfort. On these dreary winter days when the cold

seems to seep into your bones, a steamy cup of tea can make all the difference.

One of the unique properties of tea is its abil-ity to simultaneously relax and revive. Buddhist monks discovered this centuries ago and drank tea to sustain them through long sessions of meditation. Tea does contain caffeine, though most teas yield about half or less the caffeine of coffee. A number of factors influence the caf-feine level in tea, but generally green teas tend to have less caffeine than black teas.

Tea also contains an amino acid called L-the-anine, which promotes relaxation and mental clarity. Studies indicate that tea’s combination of caffeine and L-theanine provides a gentler lift and more prolonged mental focus than the quick jolt that other caffeinated drinks may in-duce.

If you’re in need of a cup of cheer this win-ter, here are a few teas to warm you from the inside out:

hOjIChA — jApAnESE gREEn TEA

Hojicha is a dark, roasted green tea from Japan.

Comfort in a Cup: Warming Winter Teas

by tiffany Picard

[ TEAS of ASiA ]

Tea

Tiffany Picard is a Seattle-based business consultant who specializes in the tea

industry and online marketing. Visit her website at www.t-consultancy.com.


Distributed by Edward International Co. Inc.1906 Occidental Ave S B, Seattle, WA 98134

Tel (206) 622-5094 / info@edwardinternational

Nama-Sake ~Super premium

unpasteurized sake ~

Fall Nama-Sake Selection

生酒Urakasumi

“Hiyaoroshi” Sawanoi

“Hiyaoroshi”Wakatake

“Akino ki-ippon”

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

It’s always a great thrill for us when folks come in to Saké Nomi looking for gift ideas and saké for special occasions. Japanese saké makes a great gift for many reasons, and one of the biggest is it’s still usually un-

expected here in the US. Wine and champagne are often given as gifts and featured at holiday parties, but the presence of saké can make a bold statement and lend an exotic flavor to the festivities.

The packaging and presentation of saké is also a huge part of its attraction. Many bottles feature beautiful calligraphy, poetic names, and, during holiday season, often come in decorative boxes that would require little more than a ribbon or bow to make them suitable for gifting.

Mixing up bottle sizes (300ml, 500ml, 720ml,

1.8-liter are the most common) and grades (the higher the grade, the higher the price) gives you many budget options, and adding some saké glassware makes for a nice “starter kit.”

Saké can also be a surprisingly nice addition to traditional holiday meals. When it comes to dining, people still associate saké most closely with sushi and sashimi, but limiting the bever-age in that manner really does it a disservice.

A few years ago, our family was invited to our friends’ home for Thanksgiving dinner. They ex-pected us to bring saké, and I felt up to the chal-lenge of picking an appropriate brew to compli-ment a traditional Thanksgiving meal of turkey and all the fixings.

I selected Setchukanbai (Plum Blossom in the Snow), a junmai ginjo that possesses notes of sourdough yeast in the nose and displays a fine

balance between the sweet and dry elements of the flavor. I was pretty confident it would be a perfect compliment to turkey, stuffing, mashed potatoes and gravy.

It’s always fun to walk into a party with the “Big Boy” 1.8-liter bottle, too, and as the turkey roasted in the oven, we cracked the bottle open and enjoyed some football and appetizers.

Unfortunately, we never found out how the saké complimented the meal; the saké was so delicious we finished the bottle before the tur-key came out of the oven!

Bringing Saké Home for the Holidays

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

St, Seattle, Tel 206-467-SAKE

Sake

by Johnnie Stroud, owner of Saké nomi

[ Sake Nomi ]


The wine business in Shiojiri has been going on for a good 100 years. Japan is a difficult land for making wine. With hot, humid summers and frigid winters at the higher elevations, grapes suffer. But tenacious growers and vintners have been perfecting their crafts, and local wine in Japan is experiencing a small renaissance.

Of the eight wineries that make up the Shiojiri appellation, the two biggest — Suntory and Chateau Mercian — aren’t open to the public. Alps Winery makes some odd and, shall we say, interesting, wine. Izutsu and JA Shiojirishi wineries, with their Concord, Delaware and Niagara grape wines, are best left to the imagination. Of the remaining six, three are highly recommended.

Kido Winery, which started bottling in 2004, is a three-person op-eration. Aki Kido, his wife Yukiko and father Takeshi make hand-crafted Merlots, Cabernets and Chardonnays with grapes from their three local vineyards. Their bottlings sell out fast. And there’s a good reason. Their wines capture the nature of these great European grapes with a Japa-nese delicacy, making them unique.

Wine Touring in Shiojiri: A New Taste of Japan

by nicholas vroman

A mere couple of hours east from the hubbub of Shinjuku, about 15 kilometers before Matsumoto, at the foothills of the Japanese Alps, is the town of Shiojiri. As you approach the town, the emerald green rice fields give way to grape arbors, most trellised in the traditional Japanese style —

high, so cool air can circulate freely under the hanging grapes during the sweltering summer days. Pulling into the station, you know you’re in grape town. Banners and posters for local wineries and wine-country kitsch abound. It’s all in good fun and promotion for the small, but lively wine industry that’s developed in the high Kiyogahara Basin where Shiojiri lies.

A brief stop at the tourist information center just outside the train station is where you can find a bottle of local wine to buy or, better still, a map and directions to the local wineries where you can taste to your heart’s content. The wineries are just a pleasant walk or cab ride through neighborhoods dotted with vineyards, fruit stands, soba shops, temples and shrines.

Shin-Yokohama Ramen Museum

[ TRAvEl ]


匠の味

QFC

ShimaSushi

N45th St.

N44th St.Wal

lingf

ord

Ave

N.

Shima Sushi Bar4429 Wallingford Ave N,

Seattle WA 98103(between 44th St & 45th St)

Tel: (206) 632-2938Hours: Mon-Sun 5 pm - 10 pm

Grand Opening

Shinano has been at it since 1917. They make the usual futsu wine that’s best left alone, but of late their Merlot has been shining, winning awards in wine tastings throughout Japan.

But for the best — and they are truly good — wines of the region, Hayashi winery is the place to visit. In their small, homey tasting room, knowledgeable guides will take you through flights of their best Merlots and Chardonnays. They’ve got two brand names for their wines. Hayashi is for their basic wines. Goichi, named after the old man who started the winery in 1919, denotes their flagship wines. Their 2009 Estate Goichi Chardonnay is a delightful mouthful, reminiscent of spring flowers with a delicate citrus and honeyed edge. Their 2007 Estate Goichi Merlot is at its best now, with a delicate edge of dry straw offsetting the lushly balanced fruit that tastes of early summer cherries. A special treat — only available at the winery — is a delightful quince cider. They call it Showashowa Karin and it’s as good or better than most European ciders — and totally original.

On the way to the more touristy areas of Matsumoto or the Kiso Valley to the south, Shiojiri is well worth a stop for a sip or two.

About 20 kilometers south of Shiojiri lies Narai-juku. a famous post town along the old Nakasendo, a major road that connected Tokyo and Kyoto. The town is one of the few in Japan that remains relatively unchanged since the Edo Period.

About 10 kilometers northwest of Shiojiri is Takabocchi Kogen, a highland park where one can see spectacular vistas of the Japanese Alps, the Kiso Mountains and Mount Fuji.

Nicholas Vroman is a writer, photographer, musician and cultural explorer, originally from Seattle, now living in Tokyo.

He writes on film, music, food, travel and culture. With his wife, Virginia Sorrells, he writes the blog, Ajimi.net


MOVIES FASHION MUSIC GAME & MORE

ART YURI kInOShITA • By Angela CabotajeLight is a prized resource here in the typically overcast Pacific Northwest. So when a light fixture is considered to illuminate our homes, restaurants and stores, we know that it must not be just functional — it must also in-spire and stir our imaginations. Kyoto native and current Seattle resident Yuri Kinoshita is here to do just that. Her lighting designs are organic, playful, comfortable and beautiful. From luminous cloudlike chandeliers to sculptural woven lanterns, each piece emits a softly filtered light and is designed to “shine” even when the light is turned off. The resemblance of Yuri’s creations and traditional Japanese shoji screens is not a coinci-dence. Yuri draws inspiration directly from her childhood memories of growing up in Japan and from her family’s kimono business dating back three generations. “The artistic spark within me as a child was gradual-ly ignited by my continual exposure to the beauty of the kimono fabrics, houses and gardens designed by traditional Japanese artists and crafts-men,” Yuri recalls. An upbringing in such a creative environment led her to travel throughout Africa, Europe, South America and Asia. From her adventures, she formed a design viewpoint that combines traditional materials in innovative and creative ways. Today, Yuri has a studio in Se-attle where she comes up with new concepts for her various projects and clients. Once the vision is finalized, an independent steel fabricator cre-ates the metal lighting frame. Then Yuri cuts, prepares and weaves strips of washi paper to it. Her work has appeared in the Northwest, Japan and Germany, including a custom lighting installation in new restaurant Mo-miji on Seattle’s Capitol Hill. Yuri is now looking forward to the challenge of outdoor lighting (she is working on making waterproof washi) while she continues to illuminate cherished space around the world. Info: www.yurikinoshita.com

[ LIFESTYLE]

The tokidoki lifestyle brand has developed a cultlike following around its larger-than-life characters and designs, and its partnerships with high-profile companies. The popular tokidoki (which means “sometimes” in Japanese) should not to be confused with 6% dokidoki, another exciting brand from Japan that has been featured in these pages. Creative director and co-founder Simone Leg-no loved to draw as a child growing up in Rome. He developed a deep love of

Japan and its colorful culture as well. The

brand tokidoki — always spelled in

lowercase and

characterized by its iconic heart and crossbones logo — was chosen as the name of his style because he feels “everyone waits for moments that change one’s destiny, by chance or by meeting a new person.” For Simone, that change in destiny was when his artwork caught the eye of entrepreneurs Pooneh Mohajer and Ivan Arnold. Together in 2003, they created tokidoki the brand and company, which has since become a worldwide phenomenon. Chances are you have seen tokidoki products in some form over the past few years. That’s because tokidoki not only creates eye-catching characters and designs that are cute, playful and full of life, but the company has also collaborated with some of the hot-test brands out there, including Hello Kitty, The Black Eyed Peas, cosmet-ics chain Sephora, Marvel, Xbox, LeSportsac, Levi’s, Fujitsu and more. The products feature a steady rotation of characters that are cute and edgy, like the gun-toting cow characters from the Moofia collection or the gang of skeletons from the ‘Til Death Do Us Part series. The company can count apparel, handbags, jewelry, sunglasses, hats, watches, figurines, skateboards, laptop and phone covers, USB drives, headphones and cosmetics among its impressive array of products. With ever-growing collaborations and unlimited imagination, tokidoki brings the power of dreams to reality. The products are sold online at tokidoki.it as well as in select boutiques and department stores worldwide.

FAShIOn TOkIdOkI • By Angela Cabotaje

©TOKIDOKI, LLC. Designed by Simone Legno.

TM & © 2011 Marvel & Subs

<< Yuri’s recent works can be seen at the new Kyoto-inspired restaurant Momiji in Capitol Hill. Her lighting designs are organic, playful, comfort-able and beautiful.


People seem to either love or hate the hot new Japanese film Cut. There seems to be no in-between. It stars two of Japan’s most respected actors: Hidetoshi Nishijima (Dolls) and Takako Tokiwa (20th Century Boys). The pro-duction team is truly international. Director Amir Naderi, originally from Iran, now lives in the US. The producers — Engin Yenidunya, Regis Arnaud and Eric Nyari — are a trio of Turkish, French and American expats living in Japan. The story is about a Japanese cineaste who, in order to pay off his late brother’s debts, becomes a human punching bag for a bunch of yakuza thugs. It’s a brutal but passionate film that talks about the current state of cinema and life in the world. Engin described how it got started. “It dates back to 2005 at Tokyo Filmex. Amir and Nishijima-san met there. They talked about doing a film in Japan. That was six years ago. One of our co-producers, Shohreh Golparian, was developing this project. Our paths crossed with her last year. We met Amir in January 2010, green-lit it in May and started shooting in July.” This September, the film debuted at the Venice Film Festival as the Orizzonti Opening Film and then screened in Toronto. As Engin explained, “The premiere was fantastic. We had three screenings. We still had 150 people who couldn’t get in, so they gave us a fourth. That’s never happened there.” Negotiations are on for US distribu-tion. Look for it on a screen near you.

mOvIE CUT • By Nicholas Vroman bOOk ShIRO • By Josh Powell

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

Imagine a view of downtown Seattle where no skyscrapers exist — Smith Tower and the Space Needle are the only tall structures rising up from the city. It’s hard to envision such a cityscape with what we know now. Harder still, perhaps, is to imagine no sushi restaurants dotting those city blocks. That, however, was the culinary reality in Seattle circa 1966. Japanese restaurants were, for the most part, relegated to the International District, and the only sushi customers ate at the time were thick futomaki rolls. This is the Seattle that 25-year-old Shiro Kashiba, a Kyoto native who had just completed six long years apprenticing in a Ginza sushi restaurant, entered in

10% discountwhen presenting this article to

Kinokuniya Book Store$20 >> $18

1966, Seattle wasn’t quite ready for traditional Edomae-style sushi, but it would be eventually, more than anyone could have imagined. Before Kashiba became the venerable godfather of Seattle sushi that he is today, delighting customers at his Belltown Shiro’s and catering Bill Gates’ CEO Summit each year, he had a long road to travel. There were hardships along the way — Ted Tanaka, the Japanese restaurant owner who gave Shiro the chance he needed to move to the US, died in a car accident only a few years after Shiro began working for him. It was Tanaka who wrote Shiro with unflinching honesty about the hardships and loneliness of being a Japanese expat in the US. It was Tanaka who pushed Shiro to set goals for himself so that he could achieve something concrete before returning to Japan. He had no idea of course, that 40 years later, Shiro would still call the Northwest home. Shiro had a newfound love for the Pacific Northwest and all it had to offer in terms of local and seasonal ingredients. Just as sushi in Tokyo was developed sourcing seafood from the waters of Tokyo Bay, Shiro found himself adapting his cuisine, firmly rooted in the traditions of his homeland, but embracing the bounty of the Puget Sound region. The advantages of choosing local ingredients over expensive imports gave him the upper hand in a difficult business and his dishes are all the more fresh and delicious for it. Shiro: Wit, Wisdom and Recipes from a Sushi Pioneer is both memoir and cookbook, sharing not only Kashiba’s story but his cooking tips and seasonal recipes, documented with mouthwatering photography. Readers can approach this book with multiple interests in mind: Japanese culture and cuisine, the history of Seattle, and recipes with an emphasis on local, seasonal ingredients.


[ Newly OpeNed ]

Steven Han, a restaurateur behind Belltown’s Umi Sake House and Kushibar, launched a new Kyoto-inspired restaurant in Capitol Hill. Hiroshi Matsubara, the main architect for the new restaurant building, describes the visual experience: “Upon entering, at first glance, it looks like an upscale Capitol Hill bar. However, as you pass the narrow hallway, the elegant Japanese garden and the Kyoto-style architecture appear in your sight…It is a pleasant surprise.” If you have been to Kyoto, the small entrance will remind you of traditional restaurants around Kyoto. A beautiful Japanese garden by Junji Miki can be seen from the dining area, and lighting art pieces by Yuri Kinoshita add to a sophisticated ambiance. The current menu melds Umi Sake style fusion with scores of delicious rolls and sushi ala cart. Momiji’s ace kaiseki chef is Chikako Watanabe of Kyoto. Ms. Watanabe creates delicacies such as the melt-in-your-mouth goma (sesame) tofu and seasonal Japanese vegetables gently simmered in a dashi broth. Han plans to gradually increase authentic Kyoto dishes includ-ing a full kaiseki course. The restaurant has as vast a selection of sake and shochu as Umi Sake, and the original imo shochu cocktail Dhampir is a must try. Momiji is a hidden sanctuary of Kyoto style in Seattle.

Momiji (206) 457-4068 | 1522 12th Ave., Seattle

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

Taste the DifferenceI LOVE SUSHI

mOmIjI — CApITOl hIll

“Flavor that doesn’t get lost in translation” is the concept of this new burger place in Georgetown presented by Hajime Sato, the owner chef of the sustainable sushi restaurant Mashiko. The jumbo “American” burgers are prepared katsu style: dipped in tempura batter, coated in panko bread crumbs, then deep fried to juicy perfec-tion and topped with crunchy shredded cabbage, tomato, red onion, pickles and tonkatsu sauce. “Katsu is very popular casual food in Japan, and we translated the concept into an American burger. I can say our katsu is probably one of the best among Japanese restaurants in town,” Sato says. For meat, you can chose from a beef patty, pork loin, chicken breast or tofu. Katsu Burger uses all natural meats that are free from antibiotics and growth hormones. The Tokyo classic ($6.95 for a beef patty, Japanese mayo and tonkatsu sauce) or Ninja Deluxe ($8.25 for pork loin, ched-dar, bacon, Japanese mayo and tonkatsu sauce) are good choices for Katsu begin-ners to become familiar with katsu-style flavor. If you are feeling the munchies, add the aonori seasoned fries, wasabi coleslaw and/or a homemade milkshake. If you are super hungry, try scaling Mt. Fuji (beef patty, pork loin, chicken breast, pepper jack, cheddar, ham, bacon, wasabi mayo, spicy mayo and tonkatsu sauce!).

Katsu Burger (206) 762-0752 | 6538 4th Ave. S., Seattle

kATSU bURgER— gEORgE TOWn

The Ninja Deluxe ($8.25) comes with a thick and juicy pork loin katsu. It tastes good with crunchy shredded cabbage and tonkatsu sauce.

This very pretty restaurant is created by an artisan dream team: architect Hiroshi Matsubara, master woodworker Craig Yamamoto, lighting artist Yuri Kinoshita and landscape designer Junji Miki.


ShImA SUShI bAR— WAllIngFORd

IZAKAYA居酒屋

IZAKAYA in WALLINGFORD

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

issian-seattle.com

Izakaya used to be a manly place for old salary-mans drinking beer and sake.

They like izakaya style dishes that they can eat small portions of many different dishes.

....

Sugichan

Sugichan

But nowadays, you can see many female groups at Izakaya.

And I think, they actually want to see shibui old guy like me !!

Sugi Chan

Sugi

Located on Wallingford Ave. right across from QFC, Shima is an authentic sushi restaurant with a modern atmosphere. While there are so many great Japanese restaurants to choose from in Wallingford, Shima is the place for authentic sushi. The fresh fish is served in hearty slices on mounds of rice. Fans of traditional nigiri sushi should opt for seats at the bar to watch Executive Chef Taka Sasaki do his thing. Sasaki apprenticed and worked at kappo-style (where chefs cut, stew, fry and boil food) and sushi restaurants in Kobe for 13 years before moving to California, where he served sushi for nearly 20 years. He knows his sushi. If you like rolls, try some of Chef Dave Nakamura’s creations, which come with Hawaiian inspiration. Nakamura is a third-generation Japanese American from Hawaii and a third-generation sushi chef (his father and grandfather were sushi chefs too). Try his Puget Sound roll: tempura shrimp, crab, avocado wrapped in nori and rice, topped with sesame, a dollop of a tomato-based sauce, a drizzle of spicy mayo and unagi sauce and a sprinkling of rice crackers.

Shima Sushi (206) 632-2938

4429 Wallingford Ave N, Seattle

Photo by CC Yaguchi

Photo by CC Yaguchi Photo by CC Yaguchi

Shima’s sushi a la cart is reasonably priced (left). Try the Puget Sound roll. The taste of the shrimp’s sweetness stands out a little more than the crab, and the rice crackers provided a nice textural contrast.


Miyabi 6th anniversaryWhen: November 3-9Where: Miyabi Sushi, 16820 Southcenter Pkw, TukwilaFee: $9-$10Come celebrate Miyabi’s 6th anniversary. All sushi a la carte are 10% off and more.Info: www.miyabisushi.com

Asian Art & Antiques AuctionWhen: November 7, 5:30-9pmWhere: Pacific Galleries - 241 S Lander St, SeattleAdmission: Free to join the auctionInfo: www.pacgal.com Hatsumode

at Tsubaki Grand ShrineWhen: December 31 and January 1-2Where: Tsubaki Grand Shrine Of AmecricaAdmission: FreeVisit the shinto shrine in Granite Falls to celebrate the new year. Every one can receive Okami’s Blessing /good luck for new year. Info: http://www.tsubakishrine.org

Simple Cup Show at KoboExhibit on display through December 2011Where: KOBO Gallery at HigoShowing casing over 200 cups from around the Northwest and from Japan. Co-spon-sored by Seward Park Clay Studio.Info: www.koboseattle.com

Sake Tasting with Deems TsutakawaWhen: November 16, 5:30-8:30pmWhere: North American Post’s Nagomi Tea House Admission: $30Come down and enjoy a memorable evening with world-renowned jazz musician-composer Deems Tsutakawa and sample a delectable array of sake wine, a benefit event for the newly established Hokubei Hochi Foundation.Info: www.napost.com

Watch artist Aki Sogabe create paper cut designWhen: December 10, 1-3pmWhere: Wing Luke Museu Admission: Free with admissionAki Sogabe will demonstrate the art of kirie, a Japanese style of paper-cut art. Sogabe is a fine artist and an award-winning illustrator of children’s books. Info: www.wingluke.org

Book Reading With Sushi Chef, Shiro KashibaWhen: November 19, 4:30pm-Where: Wing Luke Museum, Seattle IDAdmission: $15 Members, $20 General AdmissionShiro Kashiba, known as the godfather of Seattle’s sushi scene, will be doing a reading from his memoir, Shiro: Wit, Wisdom and Recipes from a Sushi Pioneer. Signing of the book, a sushi demonstration, and tasting will follow.Info: www.chinmusicpress.com

[ lOCAl EvEnTS ]

NoV 7

NoV 19

NoV 16DEC 31

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Coming November 1stKnow 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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Support the Seattle Keiro Garden ProjectSeattle Keiro, a 5 star accredited rehabilitation and care center serv-ing Japanese Americans and Asian Pacific Islander communities, is un-dertaking a garden make over and would like to enlist the communi-ties support. Now, donations can be made through their web site: www.nikkeiconcerns.org/garden.

NoV 3

From Fields to FamilyAsian Pacific Americans & FoodExhibit on display through July 15, 2012Where: Wing Luke Museum

Explore traditions, techniques, and mouth-watering stories! This delectable exhibit investigates cultural traditions and cooking techniques that have changed with time and generations. Expe-rience the sights, sounds, tastes and smells of food in the homes and restaurants of diverse Asian Pacific Americans.Info: www.wingluke.org

DEC 10

LUMINOUS: The Art of AsiaExhibit on display through January 8, 2012Where:SAM Simonyi Special Exhibition GalleriesThis special exhibition at SAM Downtown will showcase the jewels of SAM’s Asian collections, from Chinese bronzes and Japanese lacquers to Korean ceramics and South Asian sculpture and painting. Home to one of the finest collections of Asian art in North America, the Seattle Art Museum has safeguarded many of these trea-sures for almost eighty years.Info: www.seattleartmuseum.org

Exhibit

ExhibitExhibit

Karaoke Party at New ZenNew Zen Japanese restaurant (10720 Southeast Carr Road, Renton) taking reserva-tion for Japanese Karaoke Party. Karaoke is free with your meals.Info: www.newzensushi.com

NEXTISSUE

Coming January 1st

FEBRUARY 24Mei Ann Chen, conductorJie Ma, pipa / HAHN-BIN, violinThe Cuong Vu Group / Seattle Symphony

A spectacular celebration of our region’s diverse Asian community.

206.215.4747 | SEATTLESYMPHONY.ORG

PRESENTING SPONSORS:

TICKETS START AT $17

HA

HN

-BIN

For Her For KIdS $15 For HIm $15.5

DAISOJAPAN

• make up pouch• manicure• eyelash• nail stones• Fragrance bag

Daiso is the largest franchise of 100-yen shops in Japan with over 3500 stores in Japan and 300 stores in other countries. Here in Seattle, most products are priced at $1.50. Please visit our stores and you will be amazed with our large selections of quality products from kitchen and home products to cosmetics and toys. We also have an convenient on-line store at : www.daisojapan.com

What’s Daiso?

Alderwood Mall Lynnwood3000 184th St SW, Ste 398, Lynnwood, WA 98037(425) 673-1825

The Commons at Federal Way1928 S CommonsFederal Way, WA 98003(253) 839-1129

South center Mall - next to Seafood City2800 South center Mall, #1378Tukwila, WA 98188(206) 243-1019

Westlake Center - 1F in front of an escalator400 Pine St, # 124Seattle, WA 98101(206) 447-6211

Seattle ID-Chinatown710 6th Ave SSeattle, WA 98104(206) 355-4084

Great Wall Mall - Kent18230 E Valley Hwy (at 184th St)Kent, WA 98032(425) 251-1600

Grand Opening

Re-Opening

Most of our products are priced at $1.50!!below gifts are sample packages. all items are regularly priced at $1.50 except earthenware nabe pot.

(many of christmas items are priced at $1.00 !!)

Customize your holiday gifts for your family, friends and loved ones!!

• Hair shushu• Pony tail holder (pink)• Pony tail holder (white)• oil blotting paper• collagen face mask

• Piggy bank• coloring book• animal toto bag• bento box• lunch fork

• mini notebook (panda)• mini notebook (frog)• candy box erasers• Steak-on-a-plate erasers• Pencil sharpener

• charcoal shampoo• charcoal conditioner • charcoal face soap• Sake tokkuri• Sake ochokos

• bath salts - onsen series• Face massage roller• Feng Shui cell phone strap• earthenware nabe pot ($2)

$15 for all !! $15 for all !! $15.5 for all !!

ibuki magazine vol. 14 november & december

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