A Good Impression - Gyotaku by Naoki

This past Wednesday, the Honolulu Japanese Junior Chamber of Commerce (HJJCC), put on another one of its Young Business Roundtable meetings at 3660. These meetings allow members to share about the businesses they work to other members and guests. It also provides a great networking opportunity. I was invited a few months ago to be one of the speakers for this event and decided it would be good for our company. There were six other really great speakers, but the one that clearly stood out was the presentation by Naoki Hayashi who does Gyotaku.

According to Naoki, about 100 years ago, fisherman began to create prints to record their catches. This technique became known as gyotaku. "Gyo" meaning fish and "taku" meaning impression, rub or print. The fisherman would put paint or ink on their catch and press a piece of rice paper (like the paper used in shoji doors) onto the fish. I guess people all over the world tell big fish stories, so this was the Japanese way to somewhat verify their stories.

Naoki has a philosphy on the work, which he classifies as true Gyotaku. He'll only create prints of fish that will be eaten. The print should not only reflect the image of the prized catch, but also represent the meal the fish provided, which was shared between friends and family.

It was a real treat to watch and listen to Naoki as he showed us how a Gyotaku is created. It is a relatively simple process or at least he made it look like it. He brought in this HUGE barracuda (Hawaiian name: kaku) head to use for his demo. I forget how heavy the fish was, but it was the largest one I've ever seen. Barracudas have razor sharp teeth, can be vicious and have been know to attack. On the left, Naoki is prying the barracuda's mouth open to show the teeth, making for a better telling Gyotaku piece. He actually punctured his finger (again) while doing this.

If you don't believe how sharp the teeth are, check out this close up of the barracuda's mouth. There is a small cloth wedged in its mouth to keep it open for the Gyotaku. You really don't want to get bitten by those teeth!

The next step in the process is painting the fish with black paint. I always wondering if it was safe eating a fish that was painted for a Gyotaku print. Naoki quickly addressed that in his presentation. He uses non-toxic acrylic paints, which he says is probably fine in the practically negligible quantity that you would eat, but thinks drinking the bottle would probably not be a good idea.

Once the fish is painted, Naoki uses an old t-shirt to gently dab away all the excess paint. This allows for a thin layer of paint left that will show the details of the fish's body in the impression. Too much paint and it will be just a blob in the shape of a fish. The eye is wiped clean of any paint, it will be painted again in detail on the actual print.

The next step is to place the rice paper onto the fish. Make sure you don't wait too long to put the paper on. Generally the paint will begin to dry in about 5 minutes. Naoki says that any kind of paper can be used in the process and for people to be as creative as they want. He said you can even use a newspaper, where perhaps there is a story about the fish you caught. Through trial, error and personal preference, Naoki found that rice paper worked best for him. Once the paper is on the fish, Naoki gentlry rubs the paper so that it presses onto the fish, leaving a good impression on the paper. The paper is then removed from the fish.

Naoki uses his memory and diving experiences to determine placement of the print(s) on the paper. Often his pieces represent the underwater scene he'd seen or could imagine. This gives life and movement to the print. Once the black paint is dried, he begins to paint in the colors of the fish as they are found in nature. Naoki explaind that when the eye of the fish is painted on the print, it brings the impression to life. In this photo of the barracuda impression, the eye is yet to be painted.

I must say, Naoki was very entertaining and funny throughout his presentation. It really was a treat to watch him work or what he considers as having fun and playing. He often asked by schools to demonstrate the art of Gyotaku and to teach ocean awareness. You can also schedule a visit to his studio if you are interested in seeing more of his work. He will also be having small classes for people interested in learning more about the art.

More of Naoki's pieces can be seen at the Gyotaku Restaurant on King Street. Naoki also mentioned that he is doing a wall in the soon to be renovated Roy's Restaurant in Hawaii Kai.

Contact info:
Gyotaku by Naoki
(808) 234-6555 (Kaneohe studio) or (866) GYOTAKU (496-8258) toll-free

Sorry folks, I've been a bit busy, so I'm behind on my posts. I also apologize about the photo resolution. I shot them with my Blackberry and for some reason they were not taken in the highest resolution.

Shout out to my buddy Ryan Moriguchi who always takes me fishing on his boat. Sorry I can't crew for you too often these days!

WiFi Woes and Power Cords

If you're like me, much of your day is spent driving around to various meetings with people. Just typical of a person that does business development. I deal with quite a bit of breaks between those meetings where I use to write proposal, make calls and do email; generally the things I would do in an office. It isn't always convenient for me to go to the office, so I have to take my office with me. What I ended up naturally doing was mapping out places where I could stop off to do my work through the day. Of course location, location, location... oh and wifi, wifi and power supply?

I'm not so picky when it comes to choosing a location, but it must have at least the following: air conditioning, relatively comfortable seating, tables, minimal foot traffic, and wifi (though I've since found another solution, which I'll explain in a bit). Well I think that is mostly what I need. Food and beverages are a given because all these convenience does not come free.

Tell you the truth, I think it is a deal. For the price of a cup of coffee or tea, you can literally get office space for a few hours. Imagine the amount of money you save on not having to lease office space! Well that is how I see it and so I do my part in supporting them by purchasing my cup of tea (specifically at Starbucks: a grande black ice tea unsweetened with strawberry - yes kind of girly, but very addictive).

Now it gets tricky when it comes to wifi (wireless Internet for those who don't know the lingo). Starbucks now has this new rewards program that allows you to get online through AT&T for a two hour window. Still have not tried that out and I know some folks who are having trouble getting online with that. By the way, if you sign up by July 14th, you get a free drink sent to you. Drink coupon that is. With every purchase, Coffee Bean and Tea Leaf gives you a 1 hour access card via Skywave (upon request). You'll need to register for an account first, which you will use to redeem future access cards with, so don't think it is just a one time deal.

So what about FREE UNLIMITED wifi? Nothing is free or unlimited! Just kidding. You can actually get free wifi at several places I know of around town. If you read further, you are agreeing to not go to those location and take up valuable workspace I may be needing. Thank you for agreeing. The new Safeway in Kapahulu and inside Kahala Mall are the two locations where you can freely use their wifi without technically having to make any purchase. They are hoping you will buy something at some point. Couple of other locations that have free unlimited wifi, but require a purchase or at least highly hopes you make a purchase first are cafes like Glaziers near the university and Coffee Talk in Kaimuki. I'm sure there are other cafes out there that provide this service as well. I just haven't found them yet. Any recommendations?

I've personally found a solution that sort of takes care of my basic Internet access needs on the road. I have a Blackberry which I can use to check email as well as use as a modem for my computer. I have Sprint's unlimited plan that gives me access to the Internet using their EVDO high speed access service. I believe at this time Verizon and Sprint have the fastest Internet speeds as far as their phone service goes. This may change with the new iPhone's 3G capabilities. I'm not a phone geek, so I may not be accurate on this stuff. Anyway, I figured out a way to connect my Blackberry to my Mac via Bluetooth. Look ma, no wires! It isn't always stable, but when it works, it works well! I sometimes have to turn the connection on and off, but I am pretty happy with the service in general. It really allows me to be almost anywhere and still get Internet access. I could be at the beach and still do work... not that I would want to do that. Anyway... it is convenient and cool (as in hip... the laptop gets hot as in heated). The only problem is that my phone battery loses its charge twice as fast.

That brings me to the point about finding power. It's like Pac Man looking for a power pellet when it comes to locating an outlet at some places. Starbucks is pretty good about providing outlets and so are most of the other cafes. They are not always located in convenient areas. Lots of times the regulars are hogging the space next to them cause they know the deal! And it is a deal! If you pay the electricity bill at your house, you know what I mean! Kahala Mall does not have outlets, you'll need to run to Starbucks to recharge, so make sure you go with a full battery. Oh, and bring an extension cord.

Thank you cafes and sitting area places! I raise my cup of ice tea with strawberry to you!

Just a part of a day's work at the offices. Cheers!

Flavors Dance at Tango

Looking for a restaurant that is contemporary, has flair and yet cozy? Check out Tango Contemporary Cafe at Hokua on the corner of Ala Moana boulevard and Auahi street. Both food and the decor dance in an eclectic fusion of Asian and European flavors. The furnishing has an Asian feel while there are artsy Marimekko (which my friend Deb recognized) floral design panels hanging on the wall.

From the outside, the restaurant can be a little deceiving (at least it was to me). Until I stepped into the restaurant and looked at the menu I wasn't quite sure what kind of establishment it really was. The sign originally confused me because the style of the orange colored logo looked very similar to the Yummy's Korean BBQ restaurant chain's logo. Tasty Korean BBQ also used a similar logo design scheme. I actually thought they were opening a Korean BBQ place as they were building out the location. Then I thought it might be another coffee/dessert place. Perhaps I associate the word cafe with coffee shops way too much. I was a bit concerned for them because there was a Starbucks practically right next door. Anyway, Tango is neither, though they do sell some great looking desserts. Didn't get to try any this time.

I did get to try two of the dinner entrees. My pal Deb ordered the "Asian Style Five Spice Braised Beef with Pureed Potato & Chili Fried Onion Rings" and I got the "Sterling Silver Pork Chop with Whole Grain Mustard & Mushroom Ragout." The braised beef was really tender and practically fell apart as I tried to pick it up with my fork. The hint of five spice sauce gave it a unique flavor. Chinese five spice is a pretty strong mix of spices and can overpower the natural flavors of the dish it is added to, so it has to be just the right amount. I think they did a good job balancing the flavors with the braised beef.

I almost never order pork chops or pork in general when I go to restaurants, but our waiter, Marc, recommended it and I wanted to try something different. The pork chop was cooked well and when I mean well, it was juicy and not dry or overcooked. The mustard and mushroom ragout sauce was very tasty and again the mustard flavor was subtle and not overwhelming. The mushrooms absorbed the flavors of the sauce, but was a bit rubbery. I am not a big meat eater, but I enjoyed both dishes.

The prices for the entrees range from $14.50 to $23.00, starters from $5.50 to $9.50, salads from $8.50 to $9.50, and desserts from $4 to $6. They have quite a selection of wines and with a recommendation from the waiter, I'm sure they have some wonderful pairs for the entrees. I thought service was excellent, water glass was always filled (one of my rating criteria of good service) and the food came quickly. Having sat at the bar, which looks into the open kitchen, we were able to see the staff prepare the food. We noticed that it was a serious operation in the back and that they were intentional about minimizing the noise in the kitchen. I would definitely go back to eat at Tango again. Plus my mom recommended it as well!

Info:
Tango Contemporary Cafe
1288 Ala Moana Boulevard Suite 120
Honolulu, HI 96814
(808) 593-7288

Monday thru Friday : 11 am - 9:30 pm
Saturday & Sunday : 8 am - 9:30 pm
Breakfast : Sat & Sun, 8 am - 10:30 am
Lunch : Daily, 11 am - 5 pm
Dinner : Daily, 5 pm - 9:30 pm

Board Riding Beyond Blisters, Belly Rash and Leg Cramps

So I took out my new bodyboarding gear out for a break-in session. It literally broke me. I decided to go out to Diamond Head to surf. The waves were small and it was a pretty typical day for DH... a bit windy and choppy. I was excited to get back into the water and test out the new equipment. I actually remembered to wax up the board this time, especially since it was brand new. I would soon find out it wasn't enough.

I always forget the anticipation of walking into the cold water. The initial step into the water prepares you for the level of cold. When you're knee deep, you're asking yourself if you should just dive in or wade in a bit more. If you decide to wade in, you become committed once the freezing water laps onto your shorts. And don't you just hate it when you are unprepared to go further and the water rises higher than you expected. It pretty much stops you in your tracks for a second or two. Now if you decide to just dive in or jump on your board, you still get the initial shock factor, but I think you get it all over with quicker. Wading in only prolongs the agony of acclimating to the cold. It is soon over once you start paddling out.

So here is where I realize I don't have enough wax. I was already slipping off the board, but it was manageable. I work out regularly at the gym, but I realized the muscles you use to surf with are different areas than the ones you use in the gym... or so I think. I felt out of shape and it seemed like the paddle was a lot farther than before. Once in the lineup I felt better and it always feels good to be in the water once you are out there. I've always believed there is something soulfully therapeutic about being in the ocean.

Now my concern was on catching the first wave with this new gear. The last board I rode, I bought it in my early college years... oh a good 2 years ago. Okay, maybe more like 12 years ago? Anyway... I thought I could still rip it up! The first wave I caught I already got a cramp in my left calf. I'm okay. Just stretch it out I say. Next wave I try and pull a simple 360 (spin) and cramp again, plus cramp in my foot. By the third wave I had cramps in both calves and my shins and my feet. Worse cramps ever! My calves felt like hamburger. I was thinking I wasn't doing to well and for all the working out I do, I'm in bad shape!

I decided to call it the day after an hour half. I actually had a difficult time paddling in because my legs were still cramping. I would stretch my calf and my foot would cramp, I stretch my foot and my shin would cramp. Upon finally reaching the shore, I took of my fins and rubbed my now blistered feet and checked the status of my belly rash (redness caused by friction between the waxed board and the flab that insulates your abs). Geez... give me a break! See my blister... need to trim those nails too... gross!

Point of this story... quit while you are young! Just kidding! I still had a great time and I thought the board rode well considering its rider wasn't. Like with any other sport (and many things in life), it sometimes takes time to get back into the groove and it always takes a bit of practice, persistence and patience to get better. I also wondered why I ever stop going surfing in the first place.

Turbo Surf Bodyboard Blowout... Again

If you were looking to buy a brand new bodyboard for a good price, this weekend was the weekend to do it! Turbo Surf shop, which actually closed shop a few months ago, got a final container of boards in. They were blowing inventory out in what they called, "Turbo Surf’s 'Last Gasp' Sale." I joked candidly with Turbo owner Norm Skorge on how often he would be doing these closing sales since it's the second time in several months. In return, he put the bodyboard I just bought from him near the door in the direct sun (not a recommended thing to do with bodyboards). All kidding aside, I got a pretty good deal on a new 42.5" Hot Buttered "Team Spec" bodyboard, an arm leash (which I have to get used to since I have always worn a wrist leash... yes I am from the old school), and some fins.

When I went to Turbo on Friday, they had a stock of about a hundred boards. Many of the items were marked up to 50% off. Amongst other items for sale were: fins, leashes, board bags, sunglasses, Fusion scooters, and much more. Some of the board brands included: Mike Stewart, Hot Buttered, and Turbo.

You still have one more day to check out the sale. The store will be open Sunday, June 22nd from 1 p.m. to 5 p.m. Your last chance to get a deal!

Turbo Surf
465 Kapahulu Avenue
Unit 106
Honolulu, HI 96815

Traditional Japanese Funeral Food - Local Style

Going to a Buddhist funeral here in Hawaii, you my find yourself partaking in quite a bit of tradition and not even know it. This even applies to the food that is customarily served to the guest by the family of the person that passed.

Usually when I go to a Buddhist funeral, which most of the time is at Hosoi Mortuary, I expect to see some familiar dishes. I especially look forward to Ige's shoyu pork, the meat is so tender it just melts in your mouth. I was getting frustrated trying to pick up the meat with my fork cause it kept falling apart... so I just shoveled it in. Such great manners... it's only family. Ige's I believe is one of the primary caterers at Hosoi. The picture of shoyu pork on the left may not look too appetizing because a whole bunch of people already went through the pan by the time I took the shot. You get the idear.

I'm not sure what the traditional value of the shoyu pork is, besides just tasting darn good, but several of the other dishes do have meaning. Traditionally there are "shojin" or a vegetarian dish that is served at Japanese funerals. Most of the dishes now have meat, but I believe Nishime probably started as a "shojin" food. Nishime often consists of carrots (ninjin), mushrooms (take), takenoko (bamboo shoots), konnyaku (tuber root that is jellylike), konbu (seaweed usually tied in a knot), and several other veggies. There is also pork or chicken pieces added to the mix of veggies and soy sauce base, which often times makes Nishime is a bit on the salty side.

Then there is the sushi with the green and red colored dried shrimp powder (hana ebi), which I know there is meaning to, but probably will have to ask my grandparents. Besides all these dishes, some of the other common foods you'd find at a funeral would be fried noodles, fried tofu, potato macaroni salad and andagi.

Andagi is a traditional Okinawan donut that is deep fried in oil. It is usually in a ball shape and has a semi-crisp brown outside and a dense sweet breadyish inside. Good stuff but a bit oily... I often do the napkin squeeze with mine to drain a bit of the oil. I get much grief about that so please don't send me any comments regarding that.

The one thing that always make me reminisce about my high school days is the traditional seating in the eating area at Hosoi. Another tradition Hosoi does is that they provide their signature baby blue bag for the family to hold all their "koden" or monetary condolence cards.

This post is dedicated to our grandpa Larry Funai who passed away last week. The funeral was held tonight and his burial tomorrow morning.
Toshio "Larry" Funai - June 15th, 1920 to June 10th, 2008.

Raspberries are Red, Black and Yellow?

Yes, yellow raspberries! I just saw them on a produce shelf at Hawaii Kai Safeway tonight. Never new that they came in that color. According to some sources, they are increasingly becoming a popular gourmet item and no more difficult to cultivate than the red and black varieties.

I think yellow is the new hip color when it comes to fruits. You have yellow kiwi, yellow watermelon, yellow tomato, and now the yellow raspberry. I'm sure there are other common fruits we commonly know to come in a certain color, now sporting a yellow jacket. What would you call a yellow orange?

Of course the yellow banana, a fruit often used in jokes, knew how to be fashionable from the start. Then again there are not so common red and brown variety. They also start off green... a very in color these days with all the environmental and organic activism.

Shout out to Kelvin Ogata, the night manager at Safeway HK! Thanks for the weight training tips! I've got 2 tickets to the gun show for you!