Recipes - IBUKI Magazine

FEATURE4 Eating Healthy Japanese StyleWhat makes the Japanese diet healthy and how dowe infuse it into our own lives? This issue, we lookat the thought process behind Japanese cuisine. Pluswe have lots of easy-to-follow recipes.RECIPES:7 Avocado Tofu / Edamame Hummus8 Open-Faced Natto Sandwich9 Natto Rice Ball/Natto Dressing10 Pickled Salad with Wakame11 Japanese Low Cal Dressing12 Soba with Mashed Tofu13 Sukiyaki14 Soba Sushi22 Signs of a Resurgence in JapantownThis once thriving Japanese neighborhood isbecoming one of the more desirable shopping anddining destinations.EAT & DRINK16 Restaurant DirectoryLIFESTYLE19 i fart rainbow20 Store & School DirectoryThe Panama Hotel and public bath tour26 Travel — KyushuTravel to Japan’s southernmost main island for hotsprings, delicious ramen and scenic settings.28 Music: Dir En GreyBook: Food Sake TokyoGadget: KokonatchiMovie: 20th Century Boys 3: Redemption30 Local News and Events422CONTENTSIBUKI Magazine Vol. 07 September & October 2010PublisherMisa MurohashiEnglish CartierEditor-in-ChiefBruce RutledgeEditor and TranslatorYuko EnomotoEditorJessica SattellContributing Writers & ArtistsEnfu (Ken Taya)Julian WatersSteve CorlessJohnnie Stroud (Saké Nomi)Special ThanksChin Music PressPublished byAxia Media Group, Inc.Bellevue, WA 98005Comments and general inquiriesinfo@ibukimagazine.comAdvertising Infoadvertise@ibukimagazine.comBecome our fanon Facebookwww.ibukimagazine.com 3

:Low Cal Dressing with a Japanese TwistTry Japanese flavors to make rich yet low fat dressingSoy Sauce & OnionMiso & MustardIngredientsDirectionsIngredientsDirections1/4 small onion, chopped3 tablespoons rice vinegar2 tablespoons soy sauce1 tablespoon olive oil1/4 tablespoon black pepperMix all ingredients well.Two tablespoons contains:41 cal / 38 cal from fat2 tablespoons miso2 tablespoons rice vinegar1/2 tablespoon sugar1 tablespoons olive oil1/2 tablespoon mustardMix all ingredients well.Two tablespoons contains:51 cal / 42 cal from fatTry this miso & mustard dressing.Simply mix with wakame.You will love it!Vinegar Helps Appetite, Fights FatigueVinegar, especially rice vinegar, is used in Japanese cuisine to bring out that sour or bitter taste in dishes or toadd an acidic flair. Sushi is essentially fish on top of vinegared rice. Rice vinegar is produced from fermentedrice. When it is seasoned with sugar and salt, it is often called seasoned rice vinegar, which has a mild taste.Vinegar is used to protect against spoiling too. In the summer, families will sprinkle a little rice vinegar oncooked rice to make sure it doesn’t go bad. Vinegar stimulates the appetite and alleviates fatigue. It also helpsreduce the desire for salt and lowers the blood pressure. Rice vinegar is typically a little sweeter and lower incalories than wine vinegars, making it an ideal ingredient in salad dressings.www.ibukimagazine.com 11

息 吹 IBUKI_FEATURE ARTICLE_Eating Healthy Japanese StyleSobaoodles made of buckwheat flour, known as soba in Japan, are servedN hot and cold. Zarusoba, the cold noodles, are served in the summerwith a dipping sauce. In colder months, soba comes in soups. Likepasta, it can be found in dried form in the supermarket, but freshly made sobais a whole other realm of delicious.Soba can be a good diet food. It has nearly twice the amount of protein ofa similar serving of white rice and is full of vitamins B1 and B2. It also promotesregularity. Soba contains choline, which is a nutrient found in the Bvitamins that is helpful in adjusting metabolism and lowering blood pressureand cholesterol. A quick search of “choline” on the Internet will reveal all sortsof dietary supplements. If you’re trying to stay on a low-calorie, balanced diet,then soba should have a place on your table.SobaSoba with smashed tofuIngredients (1 serving)1 package soba noodles1/4 block tofu1/2 bunch spinach3 tablespoons noodle broth (tsuyu)1 teaspoon wasabiDirectionsCheck out more recipes onlinewww.ibukimagazine.com /recipes1. In a large pot, bring 4-6 quarts of water to a boil. Cooksoba noodles 4-6 minutes or as instructed on package.2. Cook spinach in salted boiling water for 1 minute andthen cool down in cold water. Drain well.3. Mash tofu well with mixer. Add 2 tablespoons noodlebase with wasabi, then mix again.4. Mix cooked soba, spinach, 2 tablespoons noodle baseand 4 tablespoons water. Serve on a plate topped withmashed tofu.12 息 吹 ibuki • SEPTEMBER / OC TOBER 2010

Shiratakihirataki noodles are often referred to as “miracle noodles” for theirS amazing health and dietary benefits. They are thin, gelatinous,translucent noodles made from konnyaku, sometimes called devil’stongue or konjac and known as the “no-calorie food” in Japan (konnyakudoes have some calories, but very few). The shirataki noodles have little tasteand are made up mostly of a water-soluble dietary fiber called glucomannan,which is difficult for people to digest. It cleans out your intestines as it passesthrough. Plus, the noodles have no fat.Shirataki noodles are a staple of Japanese hotpot, or nabe, dishes such as sukiyaki.But they can also be served cold in salads. Uwajimaya supermarket hasseveral types of shirataki noodles for sale. Other supermarkets with extensiveAsian offerings also carry them. Lately, American supermarkets have startedstocking tofu-based shirataki noodles. While these can be delicious too, theyhave a shorter shelf life and contain a few more carbs.ShiratakiSukiyakiIngredients (4-6 servings)Directions1 lb boneless beef sliced 1/8 inch thick (sirloin, top round)2 tablespoons sake (for marinade)8 dried shiitake mushrooms, rehydrated (or ½ pound fresh)2 tablespoons vegetable oil or beef suet1 package (7 oz.) shirataki noodles4 naganegi leeks, white part cut diagonally into 1½ inch pieces1 large onion, cut in half lengthwise, then cut in ½ inch slices1 carrot, cut into matchsticks1 tofu, cut into 1 inch squares1 bunch green onions, cut diagonally in 1½ inch pieces1 cup bamboo shoots, sliced8 large Napa cabbage leaves, cut lengthwise into halvesthen crosswise into 1 ½ inch pieces or 1 bunch mizuna orshungiku cut in 2 inch long pieces.Sukiyaki Sauce:½ cup sake or white wine½ cup soy sauce¼ cup mirin (sweet cooking sake) or sherry¾ cup dashi, or water from soaking the shiitake1. Cut meat into 3 inch strips. Marinade beef in 2 tbsp sake for 15 min. Parboil shirataki noodles in boiling water for 2 min. Drain.2. If using dried shiitake, place in warm water for 20 minutes to rehydrate (fresh shiitake just need a quick rinse). Cut off stems and cut x's (across mark) into the mushroom caps to release flavor. If you've chosen to use the shiitake water to make the sukiyaki sauce, set it aside forlater.3. Arrange all ingredients except sukiyaki sauce attractively on a large platter, keeping each item separate.4. For sukiyaki sauce, combine soy sauce, sugar, mirin and dashi (or shiitake water) and stir until sugar dissolves. Pour into small pitcher.5. Cut all vegetables as directed and arrange decoratively on large platter. Set an electric pan in center of table. All further cooking is doneat the table as you eat.6. Heat vegetable oil in electric pan. Saute beef slices. Spread each piece flat in the pan and flip after 30 seconds. Remove from pan and setaside.7. Pour about half the sukiyaki sauce into pan. When sauce begins to boil, add vegetables and noodles in organized piles in the skillet.Simmer 3-5 minutes or until vegetables have softened.8. Dip cooked sukiyaki into a bowl of raw, beaten eggs. As liquid begins to boil away and vegetables get depleted, add remainder ofsukiyaki sauce and vegetables and let your guests help themselves to more.www.ibukimagazine.com 13

Restaurant DirectorySEATTLEGreater SeattleMashiko Japanese Restaurant(206) 935-43394725 California Ave SW,SeattleCheck out sushiwhore.comYou’ll like it.Kaname Izakaya Shochu Bar(206) 682-1828Comfortable family atmosphere,great bargainskaname-izakaya.comKushibar(206) 448-24882319 2nd Ave, Seattlewww.kushibar.comShiro’s Sushi Restaurant(206) 443-98442401 2nd Ave, Seattlewww.shiros.comMaekawa Bar(206) 622-0634601 S King St # 206,SeattleFort St. George(206) 382-0662601 S King St # 202, SeattleAloha Ramen(206) 838-38378102 Greenwood Ave N, SeattleAoki Japanese Grill & Sushi Bar(206) 324-3633621 Broadway E, SeattleBlue C Sushi - University Village(206) 525-46014601 26th Ave NE, SeattleBlue C Sushi - Fremont(206) 633-34113411 Fremont Ave N, SeattleBlue C Sushi - 7th avenue(206) 467-40221510 7th Ave, SeattleBoom Noodle, Capitol Hill(206) 701-91301121 E Pike St, Seattlewww.boomnoodle.comBoom Noodle, University Village(206) 523-65942675 NE Village Lane, Seattlewww.boomnoodle.comBush Garden Restaurant(206)682-6830614 Maynard Avenue S., SeattleCutting Board(206) 767-80755503 Airport Way S, SeattleChiso(206) 632-34303520 Fremont Ave. N, SeattleFuji Sushi(206) 624-1201520 S Main St, SeattleGenki Sushi - Queen Anne(206) 453-3881500 Mercer St. Unit C-2, 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, SeattleI Love Sushi - Lake Union206-625-96041001 Fairview Ave N, SeattleImo Asian Bistro(206) 264-9570704 1st Ave, SeattleIssian(206) 632-70101618 N 45th St, SeattleJaponessa Sushi Cocina(206) 971-79791400 1st Ave, SeattleJ Sushi(206) 287-9000674 S Weller St, SeattleKisaku(206) 545-90502101 N. 55th St. #100, SeattleKozue Japanese Restaurant(206) 547-20081608 N 45th St, SeattleManeki(206) 622-2631304 6th Ave S, SeattleMarinepolis Sushi Land -Queen Anne Hill(206) 267-7621803 5th Ave N, 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, SeattleSamurai Noodle -International District(206) 624-9321606 5th Ave St, SeattleSamurai Noodle - University District(206) 547-17744138 University Way NE, 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, SeattleToyoda Sushi(206) 367-797212543 Lake City Way, SeattleWabi-Sabi Sushi Bar & Restaurant(206) 721-02124909 Rainier Ave S, SeattleCome Experience Japanese street foodkushibarwww.kushibar.com16 息 吹 ibuki • SEPTEMBER / OC TOBER 20102319 2nd Ave, Seattle, WA 98121 | (202) 448-2488 | Hours: Weekdays 11:30 am – 1am, Weekends 4 pm – 1am

Wasabi Bistro(206) 441-60442311 2nd Ave, SeattleWann Japanese Izakaya(206) 441-56372020 2nd Ave, SeattleNorth EndCafe Soleil(425) 493-18479999 Harbour Place # 105, MukilteoBluefin Sushi & Seafood Buffet(206) 367-0115401 NE Northgate Way # 463, SeattleBlue C Sushi - the Village at Alderwood Mall(425) 329-35963000 184th St SW, LynnwoodEdina Sushi(425) 776-806819720 44th Ave W, LynnwoodMarinepolis Sushi Land -Lynnwood(425) 275-902218500 33rd Ave NW, LynnwoodMatsu Sushi(425) 771-336819505 44th Ave W #K, LynnwoodSakuma Japanese Restaurant(425) 347-306310924 Mukilteo Speedway # G, MukilteoSetsuna Japanese Restaurant and Bar(206) 417-317511204 Roosevelt Way NE, SeattleTaka Sushi(425) 778-168918904 Hwy 99 Suite A, LynnwoodTengu Sushi(206) 525-9999301 NE 103 St, SeattleSouth EndNew Zen Japanese Restaurant(425) 254-159910720 SE Carr Rd,Japanese Fami Res-Family Restaurantwww.newzensushi.comMiyabi Restaurant(206) 575-681516820 Southcenter Parkway, TukwilaBlue C Sushi - Westfield Southcenter(206) 277-8744468 Southcenter Mall, TukwilaBlossom Asian Bistro(425) 430-1610305 Burnett Avenue South, RentonGenki Sushi -Renton(425) 277-1050365 S. Grady Way Ste. B & C, RentonMarinepolis Sushi Land -Southcenter Mall(206) 816-3280100 Andover Park West 160, TukwilaBistro Satsuma(253) 858-51515315 Point Fosdick Dr NW #A, Gig Harborwww.ibukimagazine.com 17

Restaurant DirectoryEastsideDozo Cafe(425) 644-88993720 Factoria Blvd SETry authentic Ramen.No MSG.Sushi Joa(206) 230-41202717 78th Ave SE, Mercer Islandwww. sushijoa.comBoom Noodle, Bellevue Square(425) 453-6094504 Bellevue Square, BellevueBlue C Sushi, Bellevue Square(425) 454-8288503 Bellevue Square, BellevueBlue Ginger Korean Grill & Sushi(425) 746-122214045 NE 20th St, BellevueFlo Japanese Sushi Restaurant(425) 453-40051188 106th Ave NE, BellevueGinza Japanese Restaurant(425) 709-7072103 102nd Ave SE, BellevueI Love Sushi -One Lake Bellevue(425) 455-909023 Lake Bellevue Dr, BellevueI Love Sushi -Bellevue Main(425) 454-570611818 NE 8th St, BellevueIzakaya Sushi - at The Landing(425) 228-2800829 N 10th St. Suite G, RentonIzumi Japanese Restaurant with Sushi-Bar(425) 821-195912539 116th Ave N.E., KirklandKobe Wellbeing Tonkatsu & Tao Sushi Bar(425) 451-3888850 110th Ave NE, BellevueKikuya Restaurant(425) 881-87718105 161st Ave NE, RedmondCAFE Soleilwww.cafe-soleil.netKiku Sushi(425) 644-235815555 NE 24th St, BellevueRikki Rikki Authentic Japanese Restaurant(425) 828-0707442 Parkplace Center, KirklandMarinepolis Sushi Land -Bellevue(425) 455-2793138 107th Ave. NE, BellevueMarinepolis Sushi Land -Redmond(425) 284-25878910 161st Ave NE, RedmondSushi Maru(425) 453-0100205 105th Ave, BellevueSushi Me(425) 644-98001299 156th Ave NE #145, BellevueMomoya Restaurant(425) 889-902012100 NE 85th St, KirklandTokyo Japanese Restaurent(425) 641-56913500 Factoria Blvd SE, Bellevue2AM(425) 643-188814603 NE 20th St #4, BellevuePORTLANDPortlandBamboo Sushi(503) 232-5255310 SE 28th Ave, PortlandBiwa Restaurant(503) 239-8830215 SE 9th Avenue, PortlandBlue Fin Sushi(503) 274-79221988 SW Broadway, PortlandBush Garden(503) 226-7181900 SW Morrison St, PortlandCrescendo noodle house & bar(503) 226-718116055 SW Regatta Lane, BeavertonHiroshi Restaurant(503) 619-0559926 NW 10th Ave, PortlandKoji Osakaya -Downtown Portland(503) 294-1169606 SW Broadway, PortlandKoji Osakaya - Lloyd Place(503) 280-09921502 NE Weidler, PortlandMarinepolis Sushi Land -Lloyd(503) 280-03001409 NE Weidler St, PortlandMarinepolis Sushi Land -Pearl(503) 546-9933138 NW 10th Ave, PortlandMika Sushi(503) 222-06991425 SW 2nd Avenue, PortlandSaburo’s Sushi House Restaurant(503) 236-42371667 SE Bybee Blvd, PortlandYuki Sushi & Sake Bar(503) 525-8807930 NW 23rd Ave, PortlandBeaverton / HillsboroHakatamon(503) 641-461310500 SW Bvtn-Hillsdale Hwy, BeavertonHanabi’s Izakaya Bistro & Bar(503) 646-198610053 SW Nimbus Ave, BeavertonIkenohana(503) 646-126714308 SW Allen Blvd, BeavertonIzakaya Kaiten Sushi(503) 643-257814605 SW Millikan Way, BeavertonI love Sushi(503) 644-52523655 SW Hall Blvd, BeavertonKoji Osakaya -Hillsboro(503) 629-18152215 NW Allie Ave, HillsboroMarinepolis Sushi Land -Beaverton(503) 520-02574021 SW 117th Ave, BeavertonSyun Izakaya(503) 640-3131209 NE Lincoln St, HillsboroSambi Japanese Restaurant(503) 296-00459230 SW Bvtn-Hillsdale Hwy, BeavertonSushi & Maki(503) 648-43662401 NE Cornell Rd No. X, HillsboroYuki Sushi & Sake Bar(503) 430-52751335 NE Orenco Station Pkwy, HillsboroVancouver WAMarinepolis Sushi Land -Vancouver(360) 883-38811401 SE 164th Ave, Vancouver9999 Harbour Place #105, Mukilteo | (425)493-1847Tue-Fri 11-2:30 4:30-9, Sat & Sun 12-9, Closed Mon18 息 吹 ibuki • SEPTEMBER / OC TOBER 2010

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Pink Gorilla - University District(206) 547-57904341 University Ave NE, SeattleVIDEO HOP Downtown Store(206) 587-4037601 S. King St. Suite#101, SeattleFashionMomo(206) 329-4736600 S Jackson St, SeattleGeneral StoreDaiso Alderwood Mall(425) 673-18253000 184th St SW, # 398, LynnwoodDaiso West Lake Center(206) 625-0076400 Pine St. #1005, SeattleDaiso International District76 S Washington St, SeattleGrocery StoreAnzen Hiroshi’s(503) 233-5111736 NE MLK Blvd, PortlandH-Mart -Lynwood(425)776-08583301 184th Street Southwest, LynnwoodSeattle Uwajimaya(206) 624-6248600 5th Avenue South, SeattleBellevue Uwajimaya(425)747-901215555 NE 24th St. & Bel Red Rd., BellevueRenton Uwajimaya(425) 277-1635501 South Grady Way, RentonBeaverton Uwajimaya(503)643-451210500 SW Beaverton-Hillsdale HWY, BeavertonJapanese ConfectioneryBlue Camellia - a Japanese Confectionery(360) 376-1035Kirkland and Orcas IslandSakeSake in Seattle(425) 780-7253Sake tasting/educationalevents for corporationsand private partieswww.sakeinseattle.comSaké Nomi(206) 467-725376 S Washington St, SeattleSchoolsMusicSchool of Taiko(425) 785-8316www.Japantaiko.comCookingBlue Camellia - a Japanese Confectionery(425) 889-273511229 NE 106th Pl, Kirkland, WAHiroko Sugiyama Culinary Atelier(425) 836-463522207 NE 31st St, SammamishNuCulinary(206) 932-38556523 California Ave SW, SeattleSatsuma Cooking School(206) 244-515117105 Ambaum Blvd S, SeattleJapanese CalligraphyAkashi USA Co - Redmond(425) 869-09946611 147th Ct NE, RedmondJapanese Floral DesignIkebana by Megumi(425) 744-9751www.ikebanabymegumi.comIkenobo Lake Washington Chapter(425) 803-326811832 NE 73rd St, KirklandThe Little Flower Station(425) 770-5888www.thelittleflowerstation.comYushoryu Ikenobo(206) 723-49945548 Beason Ave. S.,SeattleLanguageSeattle Japanese Language School(206) 323-02501414 S Weller St, SeattleWashington Academy of Languages(206) 682-44632 Nickerson St, # 201, SeattleMartial ArtsSeattle Kendo Kai(206) 721-14161610 S King St, SeattleSeattle Judo Dojo(206) 324-70801510 S Washington St, SeattleSeattle School of Aikido(206) 525-19553422 NE 55th St, SeattleObukan Kendo Club(503) 443-22814130 SW 117th Ave. Suite 246, BeavertonPortland Aikikai(503) 274-26061623 NW Marshall, PortlandTea CeremonyUrasenke Foundation Seattle Branch(206) 328-60181700 N. Northlake Way #105, SeattleChado Urasenke Tankokai Seattle Association(206)324-28291515 E. Yesler Way #304, Seattlewww.ibukimagazine.com 21

息 吹 IBUKI_FEATURE ARTICLE_Signs of a Resurgence in JapantownSigns of a Resurgence in JapantownBy Bruce Rutledge & Jessica SattellThe area east of Pioneer Square in downtown Seattle used to be hometo a thriving population of Japanese immigrants. At one point beforeWorld War II, more than 60% of the hotels in the city were run by Japanesefamilies, says Cassie Chinn, deputy executive director of the WingLuke Asian Museum. While Chinese laborers were not allowed to bringtheir spouses over until after World War II, Japanese men in Seattlemarried picture brides and started families early in the 20th Century.By the 1930s, today’s International District was more of a Japantownthan a Chinatown.But Executive Order 9066 took care of all that, ripping families fromtheir properties and sending many of them to Minidoka, an internmentcamp in Idaho. Today’s Japantown is a shadow of its former self, stillscarred by the order issued by Franklin Delano Roosevelt 68 years agoand riven through the middle by Interstate 5.And yet today there are signs of a resurgence. The perseverance of localbusiness owners is starting to pay off. Seattle’s Japantown is staging acomeback.If you have no idea where Japantown is, don’t worry. You are not alone.Even denizens of the area argue about where this so-called Nihonmachibegins and ends. “All of our boundaries are blurred,” Chinn says.For some, Japantown is “a little bit north of Yesler to Lane Street, between18th Avenue and 12th,” explains Jeffrey Hattori, CEO of NikkeiConcerns. This area is home to Seattle Keiro, Densho, the JapaneseCultural & Community Center and other organizations that serve asPhoto: © the Wing Luke Museum22 息 吹 ibuki • SEPTEMBER / OC TOBER 2010

pillars of the Japanese American community. But the area lacks retail.For the casual traveler, the epicenter of Japantown is to the west of I-5 onthe corner of 6th Ave. S and Main Street. Here you’ll find the PanamaHotel & Cafe and its new neighbor, the Cullom Gallery, featuring modernand traditional Japanese prints, the award-winning Maneki sushirestaurant and Momo, fast becoming one of the city’s most interestingboutiques. Around the corner is Kobo at Higo, a variety store and gallerythat honors the work of local craftspeople, and Kaname restaurant,a family-friendly gathering spot. This block bubbles with pride and life.Art walks, events and Wing Luke walking tours have given this neighborhoodmore vibrancy than it has had in years. Fans of Jamie Ford’shit novel, Hotel on the Corner of Bitter and Sweet, which is partially setin the Panama, flock here to see where the bittersweet romance betweena girl from Japantown and a Chinese American boy began. JanJohnson, owner of the Panama, reports that more than 150 book clubshave visited the hotel this year. A guest book for visitors who come tothe Panama because of the book “is filled with hundreds of names,”says Ford, the novelist. “There’s definitely been a surge of interest” inJapantown, he adds.Walk down 6th toward Uwajimaya supermarket and you’ll pass otherpieces of the hard-to-define Japantown -- Pink Gorilla, Fort St. George,Maekawa Bar and Kinokuniya Bookstore. The vision and perseveranceof business owners here is starting to pay off. Japantown is slowly butsurely being redefined.

©Kagoshima Prefectural Tourist Federation/©JNTOActive volcano Sakurajima and neighboring Kagoshima city© Y.Shimizu/© JNTOIbusuki’s hot sand bathstains. The day spas, museums and shopping mean Yufuin can be anenjoyable day trip, but consider staying overnight in one of the town’smany traditional ryokan inns for a taste of old Japan.The city of Kumamoto, south of Fukuoka, is best known for its castle.It is one of the largest in the country, and although the original was destroyedin the 19th Century (unlike European castles, Japanese castleswere wood structures), the reconstructed castle is quite authentic andincludes an impressive collection of historic artifacts. Visitors can climbto the top of the castle for a panoramic view of the city. A new additionto the castle is the Honmaru Goten Palace building, created for the400th anniversary of the castle. It is built with traditional materials andbuilding methods, unlike the main castle building, which was rebuiltwith reinforced concrete rather than wood timbers.South of Kumamoto is the city of Kagoshima. The city is near an activevolcano, Sakurajima. By “active,” I mean that it is always erupting;smoke and ash are constantly rising from the top of this small mountainacross the bay from the city. The spring of 2010 saw some of themost spectacular eruptions in years, with molten lava shooting intothe sky.Near Kagoshima is the onsen hot springs and seaside resort town ofIbusuki, which is famous for its sunamushi onsen hot sand baths. Visitorsdon a yukata cotton robe and are buried in hot sulfuric sand. Fifteenminutes is all it takes for this once-in-a-lifetime sweaty, invigoratingand pore-cleansing experience.Steve Corless is an independent travel consultant basedin Seattle. Steve spent 15 years in Japan working in sales andmarketing and as a US foreign service officer in Tokyo andOsaka. He lives in Lynnwood with his wife and daughter.Ask Steve about Japan Travel!Do you have questions about traveling in Japan? Please sendyour questions to info@ibukimagazine.com. He will answeryour questions in future columns.www.ibukimagazine.com 27

By Julian WatersLifestyleMOVIES FASHION PLACES & MOREMusic Dir En Grey — Japan’s Most Exciting Rock Band — Heads to the NorthwestAfter releasing its seventh album, the provocativeand exhilarating band Dir En Greywill hit North America along with Finnishco-headliner Apocalyptica on August 23rd inToronto before weaving its way across the US.Having taken control of the Japanese rockscene, Dir En Grey is collecting fans globallyon a scale rarely seen by Japanese bands.The band’s fan base reaches from Japan liketentacles, touching almost every continent. Togive you an indication of the hype and frenzygenerated by Dir En Grey, when touring inBerlin and Paris, its concerts sold out in eightdays with no promotion, strictly by word ofmouth. Also in 2009 it headlined two NipponBudokan concerts (the famed venue where theBeatles made their Japanese debut), entitled,“UROBOROS — with the proof in the nameof living… —,” which sold out in 15 minutes.Dir En Grey has a reputation for leaving itall on stage, which is why the band has beeninvited to play at top rock events around theworld such as the European Rock Am Ringfestival alongside such outstanding artists asMotley Crue, Iron Maiden and Green Day.Dir En Grey does not put on a run-of-themillgeneric rock concert. Be warned: If youhave heart problems or easily find yourself outof breath, get to the concert early and finda guard rail to hang on to. If there ever hasbeen a band that rocks concert goers beyondutter exhaustion and climax, Dir En Grey isthe one.Dir En Grey is anchored by Lead singer Kyo,who has been with the band since the beginning.He has an incredibly strong voice andcan go from a smooth melody to shoutingwith the devil in a split second. But whatwhips fans into a frenzy is his wicked performanceon stage. Kyo has been known tostart the show in a calm subdued manner andslowly transgress into a trance before burstinginto an intense performance that many fansdescribe as enjoyably shocking.Without giving away too much, I will just saythat Kyo as well as Kaoru (guitar), Die (bassguitar), Toshiya (guitar) and Shinya (drums)provide excitement on par with a StephenKing movie. .Book FOOD SAKE TOKYOFOOD SAKE TOKYO by Yukari Sakamotois a crash course on Japanese food combinedwith a useful Tokyo travel guide filled withplaces to eat and shop. Author Sakamoto wasa trained chef at the French Culinary Instituteand draws on her years of experience workingin the depachika (epicurean food hall) atTakashimaya department store in Tokyo. Thishandy guide is divided into five chapters, eachdevoted to specific categories. Chapter 1 explainsdining etiquette, Japanese food terminologyand the types of dining experiencesyou are likely to encounter. The food chaptercomes next. It explores the most commonJapanese foods, including produce, soy, meats,rice and noodles, and sweets.The beverage chapter quickly introduces morethan 20 Japanese teas and related terms thatyou are likely to run across. Saké, shochu andJapanese wine are explained here, and severalbreweries and wineries are listed in the guide.Chapter 4 deals with places to eat and shop.Starting with Tsukiji, the largest fish market inthe world, Sakamoto helps travelers navigateTokyo’s countless neighborhoods. The finalchapter is aimed at Tokyo travelers who onlyhave a few days in the city. Sakamoto lays outone- and two-day tour suggestions that allowa traveler to experience many of Tokyo’s mustseedestinations in a short amount of time. InSeattle, you can find the book at Elliott BayBook Company, University Bookstore, ThirdPlace Books as well as Barnes & Noble andBorders locations.More info can be found at http://www.littlebookroom.com/© Little Book Room28 息 吹 ibuki • SEPTEMBER / OC TOBER 2010

NEWLYOPENEDSake in SeattleSake in Seattle will host excitingsake tasting events for largecorporations and small privatecelebrations, educating guestsabout the culture, significanceand standards of quality premium sake. They willhave a commencement event on October 21. Detailedinformation about the event will be availablesoon on their website www.sakeinseattle.com.Sake in Seattle | www.sakeinseattle.comContact: info@sakeinseattle.com or 425-780-SAKEGenki Sushi — Capitol HillGenki Sushi is a kaiten, or conveyor-belt, sushi chainfrom Japan. “I want people to come try our freshsushi. I am sure they will return to us,” says GenkiSushi manager Shinichi. Good sushi at reasonableprices is always welcome news around Puget Sound.Located at 1620 Broadway Seattle Tel: (206) 257-4418Japonessa Sushi CocinaAn exciting new sushi restaurant has replaced Unionrestaurant downtown. Chef Billy Beach, who openedUmi Sake House and Kushibar, is highly skilled andknown for bringing Japanese-fused cuisine to theSeattle area. This time, his concept is “sushi with alatin twist.” The restaurant serves different kinds ofJapanese tapas and sushi rolls with a hint of Spain.Located at 1400 1st Ave Seattle Tel: (206) 971-7979Umami Kushi Catering ServiceBring Japanese-style gourmet grilled food to your next partyChef Harold Fields has established a kushiyaki cateringservice called Umami Kushi. He draws on yearsof experience working for Gonpachi ( 権 八 ) restaurantin Tokyo’s famed Ginza district serving sushi andkushiyaki. He uses his own yatai (street cart) stylecooking equipment and uses high-end white charcoalto craft his kushiyaki. “It makes a big difference whatquality of charcoal you use,” Fields says. “I use highendcharcoal from California, which is the closest toJapanese bincho-tan ( 備 長 炭 ).” Depending on customers’requests, he will grill a variety of fresh meatand vegetables including king salmon, albacore tuna,oysters, clams, Kobe beef, prime rib, asparagus, andtraditional Japanese yakitori-style skewered chicken.“You will be amazed how juicy and tasty the meat andvegetables can be when cooked at the right temperaturewith my special grilling methods,” says Fields. Heuses his homemade tare (cooking souce), yuzu pepper(Japanese citrus pepper) and sea salt for flavoring.Prices range from $25-$100 per person depending onthe type of meat a customer desires. If you would liketo enjoy a unique and extraordinary dining experienceat your next gathering, you owe it to yourself togive Umami Kushi a try.Umami Kushi www.Umamikushi.comTel: (206) 265- 1923 / yoha@msn.comTOFU HARAJUKU OISHII SHOCHU YAKITORI UMAMI KUSHIYAKI TONEXT ISSUEComingNovember 1st