Sushi and Sake Magazine Sep 2011

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VÉÇàxÇàáSEPTEMBER

130 Vol. 11, No. 10

3SEPTEMBER 2011

EDITORIALExecutive Editor

Hiroshi Kawabata

EDITORAndrea Redeman

Erika JonesToshi Oyamada

COLUMNISTAndrea Redeman

Keiko AzumaIzumi SunaokaNoriko Toyosato

NatsumiNancy UyemuraYuji Matsumoto

CREATIVEAmazing Graphics

BUSINESSDirector of Sales

David Kudo

HONORARY ADVISORY BOARDTakashi Abe

Luis Diaz(Chinois on Main)

Andrea Guerrero (Max)Akira Hirose

(Maison Akira)Yujean KangToshi Kihara(Hamasaku)

Nobu MatsuhisaShunji Nakao (The Hump)Shigefumi Tsachibi (Chaya)

Kimmy Tang (Michaelia)Tommy Tang

COMMUNITY ADVISORFrances Hashimoto

Shige HigashiIrene Hirano

Teruo ImaizumiTim ItataniTom Kamei

Noritoshi KanaiNancy Kikuchi

Brian KitoJoanne KumamotoHoward NishimuraNobuyuki Okada

Pat SekiYoshinori Takamine

Satoru UyedaBill Watanabe

Koichi Yanagisawa

For advertising information, call(213) 680-0011. Sushi and Sake isdistributed throughout LittleTokyo, Greater Los Angeles, SouthBay, Orange, Ventura and SanDiego Counties. Sushi and Sakedoes not assume responsibility forthe accuracy of or opinionsexpressed in its contents. Sushiand Sake is always welcomes newproducts, films, music, etc. forreview. Please contact us at theaddress above for consideration.

PUBLISHERAll Japan News Inc.

222 S. Hewitt St.Los Angeles, CA 90012

P: (213) 680-0011F: (213) 680-0020

[email protected]

STAFFCOVER STORY07 Nisei Week LA Sake Tasting

Second time this year as one of the events for Nisei Week Japanese Festival.

SPECIAL REPORT12 Shichiken night at Gonpachi Restaurant

by Kanako Chitose

PHOTO GALERY08 71th Nisei Week Japanese Festival

EDUCATION11 API Small Business Program Receives $100,000 from Wells Fargo19 Living Treasure

-Genki Living Expo and 50th Anniversary CelebrationKeiro Senior Health Care

20 Jet Alumni AssociationGod’s Spice Collectionby Aiyana Appling

21 Let’s Learn Japanese-The Lost and FoundBy Natsumi

22 Jet Program Bon Voyage to Japan at Hilton LAXJ-LEAP has just begun!

ENTERTAINMENT 04 Event Calendar

Legend of The Piano Fuzjko Hemming USA Tour06 Here & There

by Andrea Rademan14 The Art of Sushi and Sake

-Ohira and moriby Nancy Uyemura

FOOD & RECIPES15 Recipe Corner

Green Tea Pilaf Rolls / Tofu Dressed with Vinegared Miso25 Why isn’t there an English translation

for the Japanese term “umami”? by Yuji Matsumoto

28 Little Tokyo Japanese Restaurant Map

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4 SEPTEMBER 2011 ENTERTAINMENT

SEPTEMBER 2011

The Aurora Foundation is pleased to an-nounce that Aurora Foundation BenefitDinner & Auction will be held on Fri-

day, September 30 at Kyoto Grand Hotel &Garden, and Kosetsu Minami Aurora Benefitconcert on Saturday, October 2 at El CaminoCollege Marsee Auditorium in Torrance.

Aurora Benefit Auction & DinnerFriday, September 30, 2011 / 6pmKyoto Grand Hotel & Gardens120 S. Los Angeles St., Los AngelesKosetsu Minami Aurora Benefit Concert

(The tickets will be available from July 1 : Au-rora Foundation Club Members can reserve thetickets from June. For more information,please contact Aurora Foundation.)

Tickets: $100 ($40 per ticket may be taxdeductible)

Sunday, October 2, 2011 / 6pmPlace: Marsee Auditorium, El Camino CollegeAddress: 16007 Crenshaw Blvd. Torrance, CATickets: $100, $75, $55, $35

【Kosetsu Minami Profile】Kosetsu Minami was born in Oita in 1949,

and formed the band Kaguyahime in 1970. Itsdistinctive musicianship and vitality taking

Japan’s nascent folk musicscene by storm. AfterKaguyahime disbanded in1975, Minami continued toproduce big hits such asNatsu no Shojo and Yume Hi-toyo. Minami has also been apioneer of innovative musicalevents, attracting 60,000 funsto the all-night concert, andmeeting with success as thefirst Japanese artist to hold aconcert at the Nippon Budokan. From 1986 Mi-nami also produced and performed in as annual“Hiroshima Peace Concert”, raising a total ofover 200 million yen towards the building anew nursing home for radiation victims. An-other long team project is hit series of “GreenParadise” concerts, held every year since 1992.Kaguyahime reunion in 1999 and put on its firsttour in 22 years from the following May 2000to January 2001. Kosetsu turned 60 in 2009, butage has not slowed him down. An audience of20,000 people gathered for his summer thatyear, and he released a new album which waswell received, positive reviews and hit a highsales rate. Now in 2011, Kosetsu is currentlytouring all over Japan.

【Aurora Foundation】The Aurora Foundation was

established in 1998 by Dr. AkikoAgishi, Founder and President,as a non-profit 501(c) (3) organ-ization. Its mission promotesJapanese culture to mainstreamAmericans interested in Japaneselanguage and culture by provid-ing them scholarships and grantsthrough the Aurora Foundation’sScholarship Programs. The

scholarship recipients have been generatingimmeasurable goodwill for USA/Japan rela-tions, and the Foundation believes that its ef-forts and accomplishments will continue toinfluence younger generations now and intothe future. Net proceeds from this Fall eventhelps fund the Aurora Japanese LanguageScholarship, the Aurora Challenge Grant, theAurora Speech Contest, and the Aurora En-dowment Fund along with Aurora Program ac-tivities.

For more information:Aurora Foundation 323-882-6545 www.auroraevent.org

Aurora Foundation Presents Kosetsu Minami Benefit Dinner & Auction, and Concert in LA

September 1A Farewell Tribute in Honor of The Honorable Junichi Ihara

Consul General Ihara has received an assignment inTokyo and will soon be returning to Japan with his wifeMadame Makiko Ihara. A Farewell Tribute Dinner willbe held in their honor to show appreciation for all theyhave done for our community and to extend bestwishes to the Consul General on his new assignment.Please join JAS and other supporting community or-ganizations for dinner in honor of Consul General Ju-nichi Ihara and Madame Makiko Ihara. $50 p/p.

Reception 6pm, Dinner 7pm. Quiet Cannon : 901 Via San Clemente,Montebello, CA 90640. RSVP call 213-627-6217 or [email protected]

September 2Fuzjiko Hemming Piano Solo Concert USA TourIntroduce to Charity Concert for Japan Earthquake and Tsunami will beheld in Los Angeles on Sep. 2nd, 4th and 17th 2011. Portion of the pro-ceeds will be donated to Japanese Red Cross Society and 2011 Japan Re-lief Fund administered by JASSC. More information please see next page.

September 1821th Nursing Scholarship LuncheonJCHA(Japanese Community Health Associa-tion) is a non-profit organization dedicated tothe Japanese American Community of SouthernCalifornia and its environs. JCHA’s mission isto provide support to assure higher quality ofhealthcare services or the Japanese speakingcommunity. For this purpose, JCHA offers med-ical counseling, health examinations for AtomicBomb Survivors, and provides informationalhealth seminars and fairs, just to name a few. To

encourage more Japanese-English speaking healthcare providers to Bi-lin-gual nursing students. Scholarships are presented to the recipients everyyear at an award banquet luncheon. It is our hope and desire that scholar-ships JCHA provide to nursing students each year will be reflected in thefuture to serve in the Southern California Community. JCHA 21th NursingScholarship Luncheon is Sunday, September 18 11:30am at Miyako Hy-brid Hotel in Torrance. $55 individual. RSVP please call (310) 947-9017

Through September 3071th Nisei Week Photograph Exhibit by Nobuyuki OkadaThis exhibition will explore the 71th Nisei Week Japanese Festival. Suchas opening ceremony, Queen coronation, Grand Parade, Nebuta, Tan-abata Festival and more. It all takes place at the Little Tokyo Koban &Visitor’s Center on through September 30. From Monday to Saturdayat 10:00 a.m. – 6:00 p.m. Closed on Sunday. More information [email protected]. Little Tokyo Koban is at 1st St and San Pedro St.

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5SEPTEMBER 2011ENTERTAINMENT

Fuzjko Hemming ProfileBorn in Berlin to a Japanese mother and a

Swedish architect father, Gosta Georgii-Hem-ming, Fuzjko originally started piano studieswith her mother who was an established pianistherself. At the age of ten, Fuzjko started takingpiano coaching from Leonid Kreutzer, a Russ-ian-born highly influential piano teacher, whopredicted her success as an internationally ac-claimed pianist even at such an early stage.Having won various music prizes in majorcompetitions in Japan, Fuzjko began her pro-fessional career by collaborating with the JapanPhilharmonic Orchestra as well as other or-chestras for TV and radio performances.

Samson Francois, Wilhelm Backhaus andothers who listened to her play by chance allpraised her remarkable musicianship and artis-tic interpretation.

Fuzjko then went to the Berlin Institute ofMusic to further refine her musical studies andlater moved to Vienna, where prominent musi-cians such as Bruno Maderna and LeonardBernstein expressed their appreciation ofFuzjko’s talent by offering her a soloist con-tract and other forms of support. Those are thefond memories that Fuzjko still proudly cher-ishes today. However, it was also around thatperiod when Fuzjko started suffering from se-vere hearing difficulties. Despite her constantproblems, she kept performing for the German,Swedish, and Austrian broadcasting stations toestablish her career.

Fuzjko’s debut CD released in Japan in 1999sold over two million copies, an unusual phenom-

enon in the classical music scene. Furthermore,four of her CD albums have received the ClassicAlbum of the Year Award at the Japan’s presti-gious Gold Disc Awards, a feat that has neverbeen achieved by any other artist. In 2011, Fuzjkowill launch her newest CD album under her newDAGY Label(TM), featuring her performance ofMozart piano concerto Nr. 21 with the SymphonyOrchestra CamerataXXI conducted by To-bias Gossman.

Fuzjko has per-formed numerous solorecitals, and collabo-rated with internationalorchestras such asMoscow Philharmonic,Hungarian Radio Sym-phony, Hungarian Phil-harmonic, RoyalPhilharmonic Orchestrain London, Nice Phil-harmonic, SpanishRadio Symphony, Con-cert Rameau in Paris, toname just a few. In2010, Warsaw ChopinFestival invited Fuzjkoto give a solo concert,where she enticed theVIP audience to giveher a standing ovation.A message from MischaMaisky refers to Fuzjkoas “an unforgettable pi-anist!” and another

from Maxim Vengerov reads, “I’m an admirerof your art!” These are a couple of examples ofhow fellow musicians appreciate collaborationswith Fuzjko. With much caring and love, Fuzjkohas worked over years with many charities in-cluding UNICEF and animal welfare groups,and is very generous with her time and moneyfor such philanthropic activities.

“LEGEND OF THE PIANO” FUZJKO HEMMING

PIANO SOLO CONCERT USA TOUR 2011Charity Concert for Japan Earthquake andTsunami will be held in Los Angeleson Sep. 2nd, 4th and 17th 2011.

Portion of the proceeds will be donated toJapanese Red Cross Society and 2011Japan Relief Fund administered by JASSC.

“LEGEND OF THE PIANO” FUZJKO HEMMING PIANO SOLO CONCERT USA TOUR 2011

Date: September 2,2011 (Friday)Start:8:00pm

Date: September 4,2011 (Sunday)Start:4:30pm

Santa Monica College Performing ArtsCenter (The Broad Stage)Tickets Price V:$120 S:$100 A:$80 B:$60Date: September 17,2011 (Saturday)

Start:700pmColburn School (Zipper Hall)Tickets Price V:$120 S:$100 A:$80

Tickets on sale now. call (424)888-4022 orwww.soto-planning.com PH

OTO

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-Program-Fredric Chopin (1810-1849) J.S. Bach (1685-1750)Prelude Op. 28 No.7 Partita No.1

No.3 PreludeNo.10 AllemandeNo.11 CouranteMo.5 SarabandeNo.19 Menuet 1&2

Gigue

Modest Petrovich Mussorgsky (1839-1881)Pictures At An Exhibition:Promenade / 1. The Gnome / Promenade / 2. The Old CastlePromenade / 3. Tuileries (Dispute between Children at Play)4. Cattle “Bydlo” / Promenade / 5. Ballet of the Unhatched Chicks /6. “Samuel Goldberg and Schmuyle” / Promenade /7. The Market at Limoges (The great News)8. The Catacombs (With the Dead, in a Dead Language)9. The Hut on Fowl’s Legs (Baby-Yoga)10. The Bogatyr gates (In the Capital in Kiev)

Franz Liszt (1811-1886)ll SospiroLa Campanella

*The program is scheduled to change without notice.

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Summer Escapes in the City

by Andrea Rademan

Reminder: The TASTE happens over Labor Day weekend, Sept. 2 – 5, atParamount Studios, Downtown and Beverly Hills and showcases celebritychefs at nine signature events with unlimited tastings of food, wine, beer,and spirits, as well as cooking demos, musical entertainment, and more.Don’t miss Roy Choi, Ludo Lefebvre and Ricardo Zarate(www.latimes.com/THETASTE).From Sept. 3 - Oct. 2 head over to the L.A. COUNTY FAIR (1101 W.McKinley Ave., Pomona) the largest county fair in North America for deep-fried, on-a-stick, battered, breaded and dipped in chocolate treats. More than300 vendors include Chicken Charlie, South of the Border, Bubba’s BBQ,Thai Cuisine, food trucks, yogurt, smoothies, salads and cold beer. You don’t have to be Italian to enjoy the PRECIOUS CHEESE FEAST

OF SAN GENNARO, a street festival that kicks off Italian Heritage Monthwith a VIP Gala Prima Notte on September 22, and the regular fair Septem-ber 23-25, 1651 N. Highland Ave. Expect Italian food, music, culture, ridesand a terrific auction. Tickets: www.feastofla.org. Kids under 12 free.Info:[email protected] or 818-508-0082. Support St. Jude Children’s Hospital at the CHOCOLATE FESTIVAL

AND PASTRY SHOW (www.IndulgeLA.net) September 24, from 2pm -6pm at the Olympic Collection, 11301 Olympic Blvd. Tickets ($20). Tastegoodies by the US Champion Pastry Chef, Marcel Vigneron (FoodNetwork),Ace of Spades Champagne, Cielo Malibu wines, Lady Chocolatier, MadameChocolate Beverly Hills, Sprinkles Cupcakes and more!TasteTV and Chocolate Television bring the CHOCOLATE SALON

(www.LAChocolateSalon.com) to town on Sunday afternoon, September25, at The Pasadena Center, 300 Green St in Old Town ($20 - $30). Tastetidbits from Choclatique, Mignon, Nicole Lee, Jer’s, Chocoveda, Ciel,Amella, the Toffee Box and many more during demonstrations, chef talks,wine tasting.

AMIGO is writer-director-editor John Sayles’ exploration of a mayor (Fil-ipino actor Joel Torre as Rafael) trying to protect his people and himself whenthe Philippines declares itself an independent republic in 1898 and U.S. troopsoccupy his village. He declares himself a friend (“amigo”) to the young sol-diers who’ve been taught to demonize the enemy but find them hard to dislike.When a vicious officer (Chris Cooper) sets out to destroy the local guerillafighters, of which Rafael’s brother is the head, Rafael is caught in the middleand ultimately pays the price.

BATTLE FOR BROOKLYN Daniel Goldstein is appalled when, in a by-now familiar scenario, a powerful corporation pits itself against regular cit-izens, urging local government to exert “Eminent Domain” so a privatedeveloper can replace a middle-class neighborhood with 16 skyscrapers anda basketball arena. The developer games the system, abetted by some greedyresidents and others who don’t realize that the political maneuvering isaimed against them. With the furor over downtown’s new stadium and MittRomney’s declaration that corporations are people, it couldn’t be moretimely. Laemmle’s Music Hall.

DARWIN Meet Monty, an old miner married to firecracker Nancy; post-master and ex-hippie Susan; 20-something transgendering Ryal and his part-ner, Penny; and Hank and Connie, some of the 35 residents of a tiny townin Death Valley, California that is profiled in Nick Brandestini’s documen-tary. Their survival depends on a fragile waterline that descends from themountains where top-secret weapons are being tested. One “accident” couldwipe out their entire town. Laemmle’s Sunset 5.

DETECTIVE DEE AND THE MYSTERY OF THE PHANTOM

FLAME is Tsui Hark’s intricately plotted whodunit set in ancient China.With Sammo Hung’s fabulous choreography it swept the 2011 Hong KongFilm Awards. Empress (Carina Lau), China’s most powerful woman, ishaunted by the fact that seven of her soldiers have spontaneously burst intoflames, leaving only black ash and bones. She enlists the infamous Dee Ren-jie (Andy Lau) to use his unparalleled wisdom and martial arts skills to safe-guard the future of an entire dynasty.

THE HELP, based on Kathryn Stockett’s novel,inspired by her own life and directed by TateTaylor, peeks beneath the genteel surface of thepre-civil rights Deep South to the intolerantstranglehold beneath. Skeeter (Emma Stone) isan aspiring writer who interviews the localmaids for a book project and comes to realize thebigotry in which she is

entrenched. Aibileen (Viola Davis) and her best friend, Minny (OctaviaSpencer), care for white houses — and babies — where they can’t use thebathroom. As nasty as she is, Hilly (Bryce Dallas Howard) would have beenthe rule, not the exception she is here. Whether imposed by class, race orgender, and regardless of physical comforts, such a society constricts thelives of everyone.

HIGHER GROUND Actress Vera Farmiga turns her talent to directing Car-olyn S. Briggs and Tim Metcalfe’s screen version of Briggs’ memoir of lifeas a born-again Christian. Her fictionalized character, Corinne, is ably por-trayed as a teen by the director’s younger sister, Taissa, and as an adult bythe director herself. Corinne’s life in a close-knit fundamentalist Christiancommunity is supportive and secure but she struggles to finds her way backto the literary life that is her true calling.

LOVE CRIME, the last film from director Alain Corneau, was co-writtenwith Nathalie Carter. Isabelle (Ludivine Sagnier) is high-level Christine’s(Kristin Scott-Thomas) assistant at a multinational company. But whenChristine takes credit for Isabelle’s ideas, a fellow worker fuels Isabelle’sdoubts and all out war ensues between the two, with unpredictable results.September 2 at Laemmle’s Royal.

MOZART’S SISTER Writer/director/producer René Féret used most ofhis family in this indie production about the early life of Mozart’s sister in18th-century pre-revolutionary France. “Nannerl” was five years older thanWolfgang and a musical prodigy in her own right but her ambitious fatherdecided he’d get more mileage focusing on Wolfgang as they toured theroyal courts of Europe. He forced her to suppress her musical gifts and sheinstead devoted her considerably long life to safeguarding her brother’sworks.

MR. NICE Writer/director Bernard Rose tells the true story of HowardMarks, aka Mr. Nice (Rhys Ifans), who collected 43 aliases, 4 kids, 89 phonelines and 25 companies worldwide. A nuclear physicist, marijuana connois-seur, fugitive and spy, travel agent, writer, rock promoter, public speakerand the biggest dope smuggler on the planet, his associates were membersof the Mafia, CIA, IRA and MI6. With David Thewlis and Chloë Sevigny.September 9-15 at the Nuart

MYSTERIES OF LISBON Based on the work of a prolific 19th-centuryPortuguese author whose chronicles of the aristocracy were distilled into afour-and-a half-hour, two-part tour de force. A whirlwind of adventures andescapades, coincidences and revelations, vengeance and love affairs link toPedro da Silva, a poor orphan in a boarding school where he is looked afterby kindly Father Dinis. There’s a vengeful countess maddened by jealousyand a mysterious businessman who made his fortune as a bloodthirsty piratein this contemporary tale all set against a historic background.

SPECIAL TREATMENT When Isabelle Huppert’s high-class call girl,Alice, who enacts sexual fantasies for her clients, meets Xavier, an unhap-pily married psychoanalyst, they co-navigate the supposedly overlappingworlds of psycho- and sexual therapy. Director/Writer Jeanne Labrune andwriter Richard Debuisne compare the similarities between the two—the dis-creet locations, exchange of money, time limits, and emotional, physicalprohibitions to reach a conclusion that is off the mark. September 16 atLaemmle Sunset 5.

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Nisei Week LA Sake Tasting” was heldat Kyoto Grand Hotel & Garden in Lit-tle Tokyo at 4:00PM on Saturday Au-

gust 20 with approximately 350 participants.This Sake Tasting was held for the second timethis year as one of the events for Nisei WeekJapanese Festival.

“Nisei Week LA Sake Tasting” was pre-sented by Nisei Week Foundation, Sushi &Sake Magazine, and supported by Asian Busi-ness Association, JCCSC, JETAASC, LittleTokyo Business Association, Mutual Tradingand Sushi Chef Institute. Also, Fontana Trader,Gekkeikan Sake USA, Japan Prestige Sake In-

ternational, Kirin Brewery of America, KimuraShuzo, M&M Enterprise, Ozeki Sake USA, Pa-cific International Liquor, Silkroad Wine &Spirits, Smart Assist, Southern Wine & Spirits,Yaegaki Corporation, Yatsushika Shuzo,Youngs Market provided over 80 types of saketotal. Also, Akita Kenjinkai of S.C., Autec,Azuma Foods, International Marine, KikkomanSales, Marukan Vinegar, Morinaga NutritionalFoods, Myojo USA, Otafuku Foods, Sun Noo-dle, Sushi Popper, Yamajirushi Miso, YamasaCorporation sponsored the event to provide par-ticipants with sushi, tofu, soy sauce, rice, vine-gar, ramen, appetizers and other prizes.

Participants enjoyed the various sake pro-vided by participating corporate sponsors. Herein the U.S., sake is becoming popular with thegrowing popularity of Japanese food. Espe-cially popular are premium sakes, which par-ticipants seemed satisfied in enjoying sincethey are not generally obtainable.

Participants lost track of time as they en-joyed sake lectures and janken games. Thisevent is slated for next year also, so I highlyrecommend it for those who couldn’t attendthis year.

7SEPTEMBER 2011COVER STORY

Nisei Week LA Sake Tasting heldText / photo: Hiroshi Kawabata

Continue to p26

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8 SEPTEMBER 2011 PHOTO GALLERY

Nisei Week Flag

Aiko Yoshinaga, Grand Marshal

Tommy Lasorda,Parade Marshal

Chizuko Nakaya, Nagoya City Assembly / Jan Perry, Councilwoman

Mark Nakagawa,President,Nisei Week Foundation

Toshio Handa, President,Japanese Chamber of Commerce

Akemi Yano,CEO of JANM

Yusuke Shindo, Deputy Consul General

Koichi Kinoshita, President, Japan Business Association/ Tamlyn Tomita, Actoress

Madame Mitsuhiro Bando

Cosplayers Chogi Higa, President, Kenjinkai Kyogikai Fumi Akutagawa, Alpha Takahashi, Hayahiko Takase,LA Kimono Club

Sandra Sakamoto,JACCC

Masayoshi Suzuki, Eishichi Iwata, Moshitomo Tanaka, VicePresidents, PURE 02 / Frances Hashimoto, Chairman LTBA

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Nisei Week Photo Gallery9SEPTEMBER 2011PHOTO GALLERY

oreno-yakiniku.com

2011 Nisei Week Court: From left to right: Princess Melissa Ayumi Nishimura, Princess Amber Akemi Piatt, 1stPrincess Mimi Mitsuko Yang, Queen Erika Mariko Olsen, Miss Tomodachi Kay A. Yamaguchi, Princess Leann Fu-miko Fujinami, Princess Michi Renee Lew, and Princess Jessica Makiko Kanai. Photo by Toyo Miyatake

Erika Mariko Olsen, 2011 Nisei Week Queen

Nebuta Haneto Dancers

2010 Nisei Court & Hiroki Kuroda, Los Angeles Dodgers

Purification Ceremony by Rev. Tsuyuki Opening Cask Ceremony

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Media Sponsor:

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11SEPTEMBER 2011EDUCATION

Despite continuing challenges in theeconomy, the Asian Pacific IslanderSmall Business Program (API SBP) re-

ceived a $100,000 grant from the Wells FargoFoundation as part of the company’s ongoingcommitment to support the Asian Pacific Is-lander entrepreneur community in Greater LosAngeles.

About the Asian Pacific Islander SmallBusiness Program

Formed in 1999, API SBP is a collaborativeof five community organizations, the ChinatownService Center, Koreatown Youth & Commu-nity Center, Little Tokyo Service Center CDC,Search to Involve Pilipino Americans, and ThaiCommunity Development Center. Its partners

have shared more than 160 years of service be-tween them, are well known and respected forthe quality of their work, the impact of theirservices and their standing in the community.API SBP assisted 3000 entrepreneurs in 2010.

The organization is partially funded by theU.S. Small Business Administration and does notcharge clients for its counseling services.

About Wells FargoWells Fargo & Company (NYSE: WFC)

is a nationwide, diversified, community-based financial services company with $1.2trillion in assets. Founded in 1852 and head-quartered in San Francisco, Wells Fargo pro-vides banking, insurance, investments,mortgage, and consumer and commercial fi-nance through more than 9,000 stores, 12,000ATMs, the Internet (wellsfargo.com and wa-chovia.com), and other distribution channelsacross North America and internationally.With approximately 280,000 team members,Wells Fargo serves one in three householdsin America. Wells Fargo & Company wasranked No. 23 on Fortune’s 2011 rankings ofAmerica’s largest corporations. Wells Fargo’svision is to satisfy all our customers’ financialneeds and help them succeed financially.

Asian Pacific Islander Small Business ProgramReceives $100,000 from Wells Fargo

Roy Jasso (center), Wells Fargo CommunityDevelopment representative and ChinatownService Center board member, presents a$100,000 check to API SBP board members –all whom are executive directors of theirrespective organizations, including: ByronShinyama (left), Koreatown Youth &Community Center; Chanchanit Martorell(third from left), Thai CommunityDevelopment Center; Bill Watanabe (thirdfrom right), Little Tokyo Service Center; JoelJacinto (second from right), Search to InvolvePilipino Americans; and Lawrence Lue (right),Chinatown Service Center. Members of theAPI SBP, a collaborative of the five communityorganizations, received the $100,000donation at a board meeting in Los Angeleson June 14th. Also pictured is Ron Fong(second from left), the API SBP director.

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12 SEPTEMBER 2011 SPECIAL REPORT

Text / Photo: Kanako Chitose

Shichiken brewery of Yamanashi Prefecture, renown for their wine,and Gonpachi Restaurant of Beverly Hills jointly held “ShichikenNight,” an event to enjoy a collaboration of sake and Japanese cui-

sine. Fifteen diners enjoyed two different Shichiken full courses ofJapanese cuisine.

The list of entrees prepared for this day to provide courses compli-mentary of Shichiken are: Kumamoto fresh oyster on half shell ponzusauce served, Appetizer plate (ankimo monk fish liver, shiokara squid,steamed awabi abalone, somen and salmon roe, gonpachi ebi shinjyo),Sashimi plate (hirame halibut, chutoro blue fin tuna, saba mackerel,mirugai giant clam, live amaebi sweet shirimp), Uni sea urchin chawan-mushi, Grilled gindara black cod saikyoyaki, Braised yakiika youngsquid netsuke, Asari manila clams and iwa-nori rock seaweed miso soup,Sushi (tai-red snapper, aji-spanish mackerel, zuke maguro-soy marinatedblue fin tuna, uni-sea urchin, mirugai-giant clam, ika-seared squid,ikura-soy marinated salmon roe, chu toro-fatty tuna, anago-sea ell, jidoritamago-free rage all natural egg), and pink grapefruit yuzu flavor gelee,a luxurious full course. Two brands of sake were selected to compliment

the dishes were Shichiken Junmai Daiginjo and Ginjo Bigin Bigin. Junmai Daiginjo with a refreshing finish is best paired with mild

dishes like oysters and sashimi, while full body Bigin Bigin, similar tofull-body wine is best paired with grilled gindara black codsaikyoyaki and other dishes with rich flavors to proposethe best marriage between sake and courses. Courses pre-pared by Executive Chef Masakazu Yamada are appealingin presentation and the selection of dishes to create visualappeal in the Japanese style for the consumers’ enjoyment.Yamada said, “I want our customers to enjoy the courseslike they do in Japan.”

“Shichiken” best enjoyed during meals and vintage“Bijin Bijin” expands into the Los Angeles market

“Sake cannot overwhelm the food” is the motto ofShichiken, whose sake they serve doesn’t have a notableimpact, yet the sake is enjoyed when married to the coursesserved and enjoyed together. Tsushima Kitahara, Directorof Yamanashi Meijo Co Ltd, who flew into the U.S. for thisevent checked the menu beforehand to ensure sake is bestenjoyed. “Each of the dishes are wonderful and I’m surethey were enjoyed best with the sake,” said Kitahara witha smile.

At this event, a limited production of 1,500 bottles ofvery rare aged sake “Bigin Bigin” just recently introducedto Los Angeles was served. Bigin Bigin aged for threeyears has an amber hue similar to chardonnay, revolution-

Gonpachi Restaurant holds “Shichiken Night”An event to enjoy a full Japanese course with Shichiken

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13SEPTEMBER 2011SPECIAL REPORT

ary for breaking the traditional mold of sake. Attendingdiners enjoyed this rare sake thoroughly.

“White fish sashimi loses its flavor to sake, but goesgreat with rich flavored dishes,” said Kitahara. Becausecustomer response was promising, Bigin Bigin will nowbe available at Gonpachi Restaurant in the future.

Demonstration of Japanese sake production This event was not only to enjoy Shichiken courses,

but also to demonstrate Japanese sake production to fa-miliarize diners with Japanese sake. Kitahara, who saidhe got the idea from a “3-minute cooking TV show,”minimized the time scale to 1/100 to demonstrate theentire sake production process to the customers. Usinga panty hose to sprinkle aspergillus oryzae over sakerice to create the mold, a glass bottle was used as a tankand to create the basic ingredients of sake, the yeast, bymixing mold, rice and water. The entire process was ex-plained in English.

Yeast created in this way was filtered using coffeefilter. At this point, the mixture is separated into sakeand sake lees. The actual sake is treated with heat pas-teurization and stored to stop further fermentation. Afterone year of maturing, the sake flavor is enhanced. Whenthis process was explained, customers responded witha round of applause.

The demonstration started four years ago for cus-tomers to experience the sake brewing process up-closethat they normally can’t see with their own eyes wasvery successful this day. Customers had various re-sponses: some were moved to see pantyhose used tosprinkle aspergillus oryzae, some actually took the sakelees in their hands, while others were surprised to hearthat the ingredients to make sake is the same as fish mar-inated in rice grounds.

Kitahara, who saw these responses upclose, said“Japanese sake production is very complicated com-pared to wine, so it’s hard to comprehend when ex-plained verbally. But when you actually see it with yourown eyes, then you feel you understand it better. Enjoy-ing the sake after watching the demonstration furtherpromotes comprehension. Lastly, our final objective isto have customers verify the entire process by reviewingthe brewery,” he said with his fresh promotion of Japan-ese sake.

From left: Tsushima Kitahara, Director, Shichiken Yamanashi Meijo Co Ltd / Yutaka Kudo, HeadChef, Gonpachi Torrance location / Taichi Ishizuki, Assistant General Manager.

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by Nancy Uyemura

The first article I wrote forSushi & Sake was an articleabout sculptor Minoru

Ohira at Mori Sushi in West LosAngeles. That was about fouryears ago. Today, it may seemlike déjà vu but it is Minoru Ohiraand chef Morihiro Onodera ofMori Sushi together again, but ina different location, the place isSai Sai, the contemporary Asianrestaurant at the Biltmore Hotel.

Born in Japan, in Niigata Pre-fecture Minoru Ohira graduatedfrom Tokyo University of Art in

the mid 1970’s. At that time, heworked largely in stone and castbronze. He was always interestedin ancient Mexican stone sculp-tures, and in the late 1970’s hemoved to Mexico, which provideda focus for both his technique andthe materials that he would use inhis later work. The feeling of themassive and powerful Aztec,Toltec and Mayan stonework, cou-pled with the shapes of the Mexi-can village dwellings became theinfluence of many of Ohira’ssculptures. Minoru also had a fas-cination from childhood of thecomplicated patterns and varia-

tions found in nature. After living in

Mexico for three yearshe moved to Los Ange-les and his work transi-tioned from large stonesculpture to smallerwork using materialsfound at nearby urbanconstruction sites. Heincorporated slate,twigs and branches of

trees and broken bits of glass. Hiswork seems to exude the essenceof nature, expressing the full cycleof the materials.

Ohira when talking about hiswork; “My sculptures are both ab-stract and symbolic. I don’t be-long to any religion but I am veryspiritual and my work comes clos-est to a form ofreligious experi-ence. I havethree differentcultural and reli-gious experi-ences that I feelhave influencedmy work. First,my homeland ofJapan, where Igrew up within aculture of Shin-toism and Bud-dhism, then, three years inMexico, with Aztec, Mayan andCatholic cultures and then now,over twenty five years in Americawith its Anglo Protestant basedmulti-culturalism. Unconsciously,I have been influenced by thesecultures.”

Opening in September at theBiltmore’s contemporary Asiancuisine restaurant Sai Sai, just intime for the September DowntownArt Walk will be Minoru Ohira’swork. During this time we mightexpect special visits by guest chefMori, who will bring his own spe-cial artistry to Sai Sai with a fewnew menu additions. Chef Mori-hiro Onodera has successfullyowned and operated Mori Sushi inWLA for over ten years. He isnow helping the new owner a fewtimes a week and currently hassome time to experiment with

some fun projects like the Bilt-more’s Sai Sai restaurant. He isbringing his energy to create anew experience at the restaurantand together with Minoru Ohira’swork, Sai Sai is an artistic experi-ence that can’t be missed. Lookfor the up coming schedule ofwhen chef Mori will be at Sai Sai.

Ohira’s workwill be exhibitedfor the month ofSeptember. Theinstallation cu-rated by AyakoYoshida, whocurated “Kane-mitsu in Califor-nia during the1960’s and1970’s” atLACMA in2008, incorpo-

rates a range of Ohira’s uniquetwo-dimensional and three-dimen-sional pieces. Minoru’s work hasthe power to transform space andthe environment at Sai Sai has re-ally taken on a new energy withthis exhibition. We hope that youwill all be able to come to theopening and participate in theDowntown Art Walk, the secondThursday of the month from 6-9pm.

For further information aboutthe art, contact Ayako Yoshida [email protected] , or NancyUyemura @ [email protected].

Sai Sai is located at 506 SouthGrand Avenue, Los Angeles, CA90071, in the Millennium Bilt-more Hotel. For further details re-garding the upcoming events,contact (213) 624-1011 or [email protected].

The Art of Sushi and SakeOhira and Mori

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15SEPTEMBER 2011FOOD & RECIPE

YUZU PEPPER SAUCEAll Natural

Pour, Dip and Cook. Spice it up!

MIYAKO ORIENTAL FOODS [email protected] Tel. 626-962 9633

Green Tea Pilaf Rolls

ingredients

directions

3 Tbsp sencha3 Tbsp + vegetable oil for frying3 oz ground pork1 oz carrots, finely chopped2 oz bamboo shoots or celery,

finely chopped1 tsp + 1/2 salt2 – 4 small bowls of cooked rice1 tsp soy sauce3 eggs2 tsp cornstarch + 1 Tbsp cold

waterlettuce leaves and radishes

1. Place the tea leaves in a small pot and add enough hotwater to cover. Leave for a few minutes until the leavesbecome soft. Drain the leaves and set aside.

2. Heat 3 tablespoons of oil in a wok and stir-fry the pork,carrots, and bamboo shoots over high heat. Add 1teaspoon of salt and the drained tea leaves, and mix.Add the cooked rice and stir-fry for a few minutes.Season with soy sauce, remove from heat, and setaside.

3. Beat the eggs and add 1/2 teaspoon salt.4. In a separate bowl, dissolve the cornstarch in cold water

and add to the eggs.5. Heat 3 teaspoons of oil in a fry pan. Pour a little egg into

the pan and quickly make a very thin egg sheet 6 – 8inches in diameter. Continue making sheets until all theegg is used up.

6. Place a little rice pilaf on each sheet and carefully makea neat roll. Make as many rolls as there are sheets.

7. Cut into bite–size pieces, and serve on a dish withlettuce and radishes.

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SS0911_Layout 1 8/31/2011 1:28 AM

Tofu Dressed with Vinegared Miso

Sun Noodle California 1505 W. Mahalo Place Rancho Dominguez, CA 90220

P: 310-764-0100 F: 310-764-0150 E mail: [email protected]

fresh ramen noodle, organic ramen, yakisoba, soba, okinawa soba, udon, gyoza wrap, soup base

Proud to present finest Japanese noodles.

N O O D L E


1 cake momen tofu1 bundle chives7/8 oz salted wakame

seaweed1 2/5 oz inaka miso (salty

miso made with barley)1 1/2 Tbsp sugar1 Tbsp sashi stock1 1/3 Tbsp vinegar1/2 tsp Chinese mustard

paste

ingredients 1. Drain the tofu in a bamboo colander,Shred into bite-size pieces.

2. Boil the bundle of chives briefly anddrain. When it is cool, cut intopieces, 1 1/3 inch long. Desalt thewakame seaweed by rinsing it. Boil itbriefly in hot water and then transferto cold water. Remove the stringsand cut into pieces, 1 1/8 inch long.

3. Mix the miso and sugar. Add thedashi stocks, and when it becomessticky, add the mustard paste andmix well.

4. Place the solid ingredients on aplate, and dress them with thevinegared miso.

directions

SS0911_Layout 1 8/31/2011 1:28 AM

SS0911_Layout 1 8/31/2011 1:28 AM


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Page sponsored by AFC and Sushi and Sake Magazine

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Please call Resource Development at (323) 980-7513 to receive moreinformation or to make your gift today!

SS0911_Layout 1 8/31/2011 1:29 AM

I’d always heard about thechanging of the leaves and howpeople came from all over

Japan to visit the Naruko Gorge inMiyagi Prefecture. Last year, I wasfar from interested in participatingand my only reason for going thisyear was because I felt to need totake advantage of everything sinceit would possibly be my last yearin Japan as a JET.

My boyfriend, Sho, and I creptalong the two-lane “highway” to-wards Naruko at 7am. There wasreport of traffic on the radio. He’dsuggested that we leave early toavoid it. Once we arrived, all theparking areas were full of carswith young families or hand-hold-ing couples. There were also acommuter buses with a caravansof jolly oji-chan and oba-sansbeing lead by a tour guides“TOURS?” I asked myself,“You’ve got to be kidding me. Forsome leaves?”

An accident where a fallingrock injured a person on the usualtrail last season was the reason anew route was created for this au-tumn’s viewing. As we passed by

the other people, I noticeddelight in their faces. As Na-ture enveloped us,I was reminded ofhow small weare—as humanbeings—in com-parison to thehundreds of thou-sands whichformed an um-brella of huesaround us. I in-haled deeply sothat my memorywould always reg-ister that crispsmell of that ma-jestic moment. Iwanted to keepthis smell of the

leaves in that air insideme forever.

I shook my head atthe thought of my ini-tial preposterous Amer-ican attitude andthought there was so much aboutNature that I really enjoyed. Shoexplained to me that the air had tofluctuate between warm and coldtemperatures in order for theleaves to reach those peak colors.As we continued through the trail,my face gained the look of delightand I looked like everyone else.We exited the trail, and I wasjovial. All I could think about was,“I would have missed this.” I heldSho close and we headed towardsthe matsuri stands.

Like so many experiences inJapan, what I experienced was en-livening. With the patterns of reds,oranges and yellows interwovenand repeated in the landscape, Iswore that I saw those colors for

the first time. Their vivacity andintense hue commanded your at-tention and the eye obeyed. Ithought to myself, other colorsI’ve seen before were only imita-tions of this. I officially saw an au-tumn tree for the first time thatday.

While cooking dinner laterthat evening, I concluded on ananalogy for what I had seen: God’sSpice Collection came to me. Be-cause the Gorge looked like dashesof turmeric, chili powder, clovesand fresh basil sprinkled on theside of the mountain. And I justimagined if God has a spice col-lection, it would have to looksomething like the Naruko Gorgein Miyagi Prefecture.

20 SEPTEMBER 2011 EDUCATION

God’s Spice CollectionBy Aiyana Appling, ALT (2007-2010), Shikama, Miyagi prefecture

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SUMIMASEN EXCUSE MEWASURETA LEFTSHORUI DOCUMENTDENSHA TRAINORIRU GET OFFKAISATSU GUCHI TICKET GATETODOKERU REPORT～IKI BOUND FOROBOETE IRU REMEMBERNI RYOU ME THE SECOND CARCHA BROWNFUUTOU ENVELOPEAMIDANA RACKTOUCHAKU ARRIVESHUUTEN LAST STOPMITSUKATTA FOUNDUKETORU PICK UP

B

B

B

B

***********************************************************

B

“The Lost and Found”

ko

Tom: Excuse me, but I left something in the train.

Station employee B Where was the train bound for?Tom: It was bound for Tokyo.Station employee B Do you remember what car you

rode in?Tom: I think it was the second car.Station employee B What did you leave?Tom: I left a document in a brown envelope on the

rack in the train.Station employee B Since the train arrives at the last

stop, Tokyo station in fifteen minutes, I will callanother station employee there and have himcheck the train.

*******************************Station employee B Sir, your document was found.

Tom: Thank you very much. I will go to Tokyo sta-tion and pick it up.

Tom: Sumimasen ga, densha no naka ni wasure-mono wo shimashita.

Station employee B: Doko iki no densha deshita ka?Tom: Toukyou iki desu.Station employee B: Nan ryou me ni notta ka oboete

imasu ka?Tom: Ni ryou me dato omoimasu.Station Manager B: Nani wo oki wasuremashita ka ?Tom: Cha buutou ni haitta shorui wo, densha no

amidana ni oite kimashita.Station Manager B: Sono densha wa, ato jyugofun de

shuuten no Toukyou eki ni touchaku shimasunode, Toukyou eki no ekiin ni denwa woshite kakunin sase masu.

*******************************Station Manager B: Okyaku sama no shorui ga mit-

sukari mashita. Tom: Doumo arigatou gozaimasu. Toukyou eki ni

itte, shorui wo uketori masu.

SS0911_Layout 1 8/31/2011 1:30 AM

22 SEPTEMBER 2011 EDUCATION

Text/Photo: Keiko Azuma

The Japan Exchange and Teaching (JET)Program, now in its 24th year, is aimedat promoting grass-roots international

exchange between Japan and other nations.

The number of countries sending participantshas risen over the years, as has the number ofparticipants.

No matter where you go in Japan today,you will find JET participants developingstrong relationships with their local communi-

ties through foreign language education and in-ternational exchange activities. After complet-ing their time on the Program, many formerJET participants use their experiences in Japanto continue enhancing relations between Japanand their home countries.

July 22nd 2011 JET Program Bon VoyageParty was held at Hilton LAX. All the JET Pro-gram teachers who were going to leave forJapan the next day were in attendance. TheJapanese Consul General in Los Angeles, theJET Program leaders, JET Program alumni andthe teachers’ parents all gave the new inducteeshigh praise and encouragement for their newstart in Japan. The Japanese Consul General inLos Angeles, Mr. Junichi Ihara, gave a speechto encourage and reassure the new teachers’anxieties: “Japan is safe now. Please do notworry. Especially After the natural disaster hitJapan; you are going to Japan in very importanttime. Please carry on the good spirits and keepbuilding good friendship between Japan and UScountries which have been stronger because werealized that we were getting many supportsfrom US and many other counties.” Many ofthe 103 new JET Teachers were visibly excitedto leave for Japan to teach English. It was 103Jet teachers who had started teaching Englishin Japan this year after this day. Seeing the ex-citement on the faces of the JET teachers beforeleaving their home countries reminded me ofthe similar feelings I experienced before leav-ing Japan to come to the United States.

J-LEAP (Japanese Language Education As-sistants Program) has just begun! This pro-gram is similar to the JET program, but

instead of sending English teachers to Japan,we are bringing over Japanese teaching assis-tants to the United States.

On August, 7th, 2011, 15 Japanese teachingassistants arrived in Los Angeles to attend aone week workshop at The Japan FoundationLos Angeles, to prepare them to teach in Amer-ican schools all across the United States.

During the workshop, they learned aboutthe American education system, National Stan-dards, advocacy, and other useful informationabout teaching in the United States. Towardsthe end of the workshop, they were introducedto their supervisors at their assigned schools.

On the last day of the workshop, DirectorWajima from the Japan Information and Cul-tural Center, Consulate-General of Japan inLos Angeles, gave a speech to the encouragethe participants at their “send-off” dinner.

Ms. Naoko Nogamoto, who is a participantassigned to a school in Kentucky, expressedher ambitions, stating “I believe that being aJapanese Language teacher is like being adiplomat at a grass-roots level. As a youngteaching assistant, we are enthusiastic in creat-

ing opportunities for mutual understandingamong the American and Japanese youth.”

Starting this fall, 15 Japanese TAs will beteaching Japanese-language at the K-12 levelsin 13 states across the country until the end of

July, 2013.We will be providing reports from the TAs

every month in our online newsletter Breeze,starting in October, so please be sure to followtheir progress.( http://www.jflalc.org/)

J-LEAP has just begun!

Jet Program Bon Voyage to Japan at Hilton LAXDeeper boundary between Japan and US

SS0911_Layout 1 8/31/2011 1:30 AM

SS0911_Layout 1 8/31/2011 1:31 AM


The concept “umami” existsin various countries world-wide, for some reason in the

West, the basic concepts of taste:acidity, sweetness, saltiness andbitterness were never recognized.While similar terms like “savorytaste” is used to describe such fla-vors, the meaning is slightly dif-ferent.

In a recent conversation with aFrench-American wine sommelier,I’m sure my choice of wordsweren’t the best when I stated tohim, “umami is a very valued tasteby the Japanese and refers to thecompatibility between Japanesesake and the food,” to which he re-

sponded rather crossly, “everycountry has their own version of‘umami’ that they cherish. Theonly difference is that there isn’t asingle term that best defines thattaste in their vocabulary.” Ofcourse, I am also aware of the var-ious umami flavors found world-wide, which made me wonder whysuch terms don’t exist.

One possibility is due to theterm originating from “dashi,” orsoup. Dashi is a concentration offlavors, a unique form of soupstock considered unique world-wide. Compared to soup stock inChina and the West, where flavorsare extracted from “extraction of

umami flavors from broiling”meat and vegetables for a long pe-riod of time, dashi is a uniqueJapanese method of extracting fla-vors in a short period of only sev-eral minutes until the water broils.Contrary to the rich and high-calo-rie soup stock made in the West,the Japanese soup stock is mild,yet uniquely rich in flavor.

One basic concept in Japanesecuisine is to “capitalize on the fla-vors of each food ingredient,”which is why the soup stock is notflavored as much as possible tobest enhance the ingredients as thebasic method of preparation.Therefore, dashi = umami was

long recognized as a “taste” in itsown right. However, in the West,soup stock was recognized as abase to which many condiments(salt, pepper, spices, butter, etc.)are to be added, so the umami ofthe soup stock as a “taste” in itselfwas never recognized.

Flavors such as “umami” and“koku” (‘richness,’ this term un-fortunately doesn’t exist in theEnglish language either) are notonly limited to compatibility withJapanese sake, but also extends tocompatibility with wine as well.Next time, I want to expand moreabout the compatibility between“umami” and sake.

VOL 42

Master Sake Sommelier

Why isn’t there an English translation for the Japanese term “umami”?

SS0911_Layout 1 8/31/2011 1:32 AM

26 SEPTEMBER 2011 COVER STORY

Nisei Week LA Sake Tasting held

Continued from p7

SS0911_Layout 1 8/31/2011 1:32 AM


SS0911_Layout 1 8/31/2011 1:33 AM


$8.50 $10.00

MAP 45

MAP 33

SS0911_Layout 1 8/31/2011 1:33 AM


CAFÉ & BAKERY2 CAFÉ TAKE 5

213-621-30041st St. Miyako Hotel 1F

8 FRANCES BAKERY213-680-48992nd St. Honda Plaza

10 FUGETSUDO213-625-8595315 E. 1st St

28 MIKAWAYA213-624-1681panese Village Plaza

37 SALON DE CAFÉ FOCUS213-680-30152nd St. #202 Little Tokyo Mall

39 SENKA CAFÉ213-617-8699123 S. Onizuka St. #103

56 YAMAZAKI BAKERY213-624-2773123 Japanese Village Plaza

60 FOUR LEAF877-797-4582318 E. 2nd St

CURRY4 CURRY HOUSE

213-620-0855123 S. Onizuka St. Weller Court

FAMILY STYLE RESTAURANT1 AOI RESTAURANT

213-624-8260331 E. 1st St

29 MITSURU CAFÉ213-613-1028117 Japanese Village Plaza

44 SUSHI & TERI213-687-8368Japanese Village Plaza

43 SUEHIRO CAFÉ213-626-9132337 E. 1st St

51 TOKYO CAFÉ213-628-3017116 Judge John Aliso

53 T.O.T213-680-0344345 E. 2nd St

62 MATSUI213-625-2111123 S. Onizuka St. #302 Weller Court

IZAKAYA7 EBISU

213-613-1644329 E. 2nd St

12 HARU ULALA213-620-0977368 E. 2nd St

16 HONDA-YA213-625-1184333 S. Alameda St. #314Little Tokyo Market Place

17 ISSEN JYOKI213-626-5780333 S. Alameda St. #301Little Tokyo Market Place

19 JOY MART213-680-9868137 Japanese Village Plaza

32 OIWAKE213-628-2678122 Japanese Village Plaza

36 RAKU PLUS213-625-1751424 E. 2nd St. Honda Plaza

55 YAGURA ICHIBAN213-623-4141101 Japanese Village Plaza

61 FUGA213-625-1722111 S. San Pedro St

KAPPO KAISEKI15 HAZUKI RESTAURANT

213-626-68582nd St. #205 Little Tokyo Mall

18 IZAYOI213-613-9554132 S. Central Ave

ORGANIC JAPANESE42 SHOJIN

213-617-0305333 S. Alameda St. #310Little Tokyo Market Place

RAMEN3 CHIN-MA-YA

213-625-3400S. Onizuka St. Weller Court

5 DAIKOKUYA213-626-1680327 E. 1st St

14 HANA ICHIMONME213-626-3514333 S. Alameda St. #303Little Tokyo Market Place

24 KORAKU213-687-4972314 E. 2nd St

31 MR. RAMEN213-626-4252341 1/2 E. 1st St

34 OROCHON RAMEN213-617-1766Onizuka St. #303. Weller Court

38 SAN SUI TEI213-613-0100319 E. 1st St.

SHABU SHABU20 KAGAYA

213-617-1016418 E. 2nd St. Honda Plaza

26 KUSHISHABU213-621-0210Onizuka St. #306. Weller Court

40 SHABU SHABU HOUSE213-680-3890127 Japanese Village Plaza

41 SHABU SHABU YO213-808-1211356 1/2 E. 2nd St

SUSHI9 FRYING FISH

213-680-0567120 Japanese Village Plaza

13 HAMA SUSHI213-680-3454347 E. 2nd St

23 KOMASA213-680-1792351 E. 2nd St

27 MAKO SUSHI213-613-0083123 S. Onizuka St. #307. Weller Court

30 MITSURU SUSHI & GRILL213-626-4046316 E. 1st St

33 OOMASA213-623-9048100 Japanese Village Plaza

35 R 23213-687-7178923 E. 2nd St. #109

45 SUSHI GEN213-617-0552422 E. 2nd St. Honda Plaza

46 SUSHI 55213-687-0777333 S. Alameda St. #317Little Tokyo Market Place

47 TAKUMI RESTAURANT213-626-1793333 E. 2nd St

48 TAMON213-617-7839328 E. 1st St. Miyako Hotel 2F

49 TENNO SUSHI213-625-0602207 S. Central Ave

52 TOSHI SUSHI213-680-4166359 E. 1st St

54 USUI RESTAURANT213-680-1989343 E. 1st St

57 ZENCU SUSHI & GRILL213-687-7780319 E. 2nd St. Little Tokyo Mall

58 ZIP FUSION SUSHI213-680-3770744 E. 3rd St

59 WAKASAYA213-621-2121104 Japanese Village Plaza

YAKITORI22 KOKEKOKKO

213-687-0690203 S. Central Ave

25 KOSHIJI213-626-4989123 S. Onizuka St. #203. Weller Court

Little Tokyo Japanese Restaurant

MAP 2

SS0911_Layout 1 8/31/2011 1:33 AM


SS0911_Layout 1 8/31/2011 1:34 AM

FREE ADMISSION

Saturday, October 15, 2011, 9:00 a.m. – 4:00 p.m.Pasadena Convention Center, Exhibit Hall A300 E. Green St., Pasadena, CA 91101

Nurture an active, healthy lifestyle.Join us at the Expo!

www.keiro.org

resources for healthy living

TITLE SPONSOR

The Aratani Foundation

LIFESTYLE SPONSOR

Paul & Hisako Terasaki

WELL BEING SPONSORS

HEALTH SPONSORS

Noritoshi & Fusako Kanai

ENRICHMENT SPONSORS

PROGRAM SPONSOR

Zuma Trading, Inc.

ADDITIONAL FUNDING PROVIDED BY

Takayama Foundation

MEDIA PARTNERS

50TH ANNIVERSARY SPONSORS

Tadashi Foundation Keith KC Lee, Inc. NDD Creative

FREE ADMIS

ION SFREE ADMIS

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SS0911_Layout 1 8/31/2011 1:35 AM

Sushi and Sake Magazine Sep 2011

Documents

Transcript of Sushi and Sake Magazine Sep 2011