Obon 2013

Independent Enterprise, Wednesday, June 26, 2013Argus Observer, Thursday, June 27, 2013

Idaho-Oregon BuddhistTemple of Ontario invites

you to the

67th AnnualJapan Nite��

SaturdayJune 29th, 2013

Held at the ID/ORBuddhist Temple

286 SE 4th St., Ontario

Dinner starts at 4:00 pm

obon

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he Idaho-Oregon BuddhistTemple would like to extend awarm welcome to everyone in thecommunity to the 67th AnnualJapan Nite Obon Festival! Theevent this year will be held June

29 at the temple grounds at 286 S.E. 4th St. inOntario, beginning at 4 p.m. We look uponthis festival as an opportunity to share culturalfoods, music, and tradition with those who alsolive in this beautiful valley and beyond. Perhapsit can be a way to “explore the world” righthere in town in just a few short hours!The centerpiece of the festival is the BonOdori, where everyone and anyone joins to-gether into the large circle of dance. If you’venever been here before, it’s OK. If you missed

dance practice, it’s OK. If you don’t have some-thing “Japanesey” to wear, it’s OK. Just dance!There is a Japanese poem about Obon thatstates,“If you dance, you are a fool. If you watch, you are a fool. Either way, you are a fool … so why not dance?!?”The poem points to the usual self-focused,ego-centered mask that we wear as we gothrough our daily routines. We run throughlife with our list of things to do … checking offour accomplishments with pats on the back, inendless cycle. Get over ourselves and step be-yond the illusion of self-importance. TheBuddhist teachings point out the falseness thatwe have come to think of as ourselves. We are

directed to see “the real you and the real me”that becomes hidden behind image and illu-sion. Be our original foolish selves … be humble

PHOTO COURTESY OF THE IDAHO-OREGON BUDDHIST TEMPLE

Rev. Joshin Dennis Fujimoto wears his ministerialrobes and traditional Obon straw hat at the 2012 ObonFestival.

T

Welcomeeveryone!

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INSIDEWelcome Letter .................................2What is Obon? ................................4-6Buddhist teachings ........................7-9Bon-odori & Taiko drumming..10-14Japanese instruments ................15-17Japanese fencing ........................18-20Japanese food .............................21-22Japanese recipes.........................23-27

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… be real … just dance!The meaning of Obon is to re-flect upon the lives of those wehave lost and to recognize the ben-efits of support, love, wisdom anddepth that we have each gainedthrough their lives and their ef-forts. We acknowledge this net-work of support that is endless indepth and breadth. Obon is thefull spectrum … it is tears of sad-ness and tears of joy … it is medi-tative reflection and uninhibited

dance … it is death and life. Obonis the complete picture … it movesus beyond fun and frivolity … towholeness and depth that we eachseek in our lives. Please come and share theevening of Japanese-American cul-ture and Buddhist Tradition, deli-cious foods and colorful dance.We will see you there!!!

— Rev. Joshin Dennis Fujimoto

Festival ScheduleDinner served .......................................from 4 p.m.Open house............................... from 4 to 6:30 p.m.Altar tours .......................................every half hourTaiko drummers ..................................... 6:30 p.m.Kendo demonstration ....................................7 p.m.Obon dancing.......................from 7:30 to 9:30 p.m.

The festival will take place at the Oregon-Idaho BuddhistTemple, 286 S.E. Fourth St., in Ontario. There is noadmission fee, and everyone is welcome to attend. Comeenjoy the great food and wonderful entertainment.

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It is this concept that the annualObon Festival reflects, said Rev.Joshin Dennis Fujimoto. Each

year in Ontario, the Idaho-OregonBuddhist Temple opens its doors toteach members of the communityabout Buddhism and to celebratethose who have come before us. “The essence of the teaching isthat through their lives we are giv-en the opportunities we have,”Fujimoto said.This year’s Obon Festival willfeature presentations on Buddhistteachings, a display of Japanesemusical instruments, culturalfood, Japanese lanterns, a kendomartial art demonstration, a taikodrum demonstration and dancing.Obon festivals are located prima-rily in Shin Buddhist temples inthe United States. Jodo Shinshu,also known as Shin Buddhism, is

the most widely practiced form ofBuddhism in Japan and is popularwithin the United States. ShinBuddhism gained popularity inthe 12th century because it attract-ed not only priests and nobles, butpeasants also.“It opened up the teachings ofBuddhism to all walks of life,”Fujimoto said. “Like grassroots

“If we really said thankyou to all the people weshould have said thankyou to, we would neverstop saying thank you.”

W hat is Obon?

ARGUS OBSERVER FILE PHOTO

Japanese lanternsfill the sky at the2012 Obon Festival.

Pronounced: “Oh-Bone”The correct pronunciation for the Obon Festival is “Oh-Bone,”

or simply, “Bone.” Adding the “O” to the beginning of Bonmakes it more formal; the words mean the same thing.

Not only does “Obon” refer to the festival which traditionallytakes place every July 15, marking the end of the rainy mon-soon season in Eastern Asia, the word also means a bowl ortray with which ones serves guests. Since the festival cele-brates hospitality, generosity and thankfulness, a bowl is an ap-propriate symbol which signifies sincere welcome.

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Buddhism.”When people from Japan be-gan migrating to the UnitedStates in the late 1800s, theybrought spiritual leaders withthem, and temples like the onein Ontario were established. “Settlers wanted a place tosocialize and a continuation ofJapan,” Fujimoto said.Over 100 years later,Fujimoto said he’s thrilled to

see Buddhism becoming well-known and accepted. “People recognize it more eas-ily as a major religion in theworld,” he said.A unique aspect ofBuddhism that appeals to him,Fujimoto said, is thatBuddhists are not interestedin converting those of differ-ing beliefs. “The beauty in music is all


From left, Allysha Yasuda, Ashley Suyematsu, Angie Nagaki and Jade Iseri-Ramos perform Ginza Kan-Kan Musume, Carefree Girls of Ginza, at the 2009Obon Festival. The girls were students of Madame Kanriye Fajima.

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Origin of the festivalThe ritual of bon-odori originates from a Buddhist text that

tells the story of a disciple of the Buddha who had supernat-ural powers. The disciple used his powers to look upon hismother who had died, and discovered that she had fallen in-to the path of hungry ghosts and was suffering. In order tosave her, the disciple asked the Buddha for instruction, andwas told to make offerings to the priests. His mother wassaved from the hungry ghosts through the merits of this ac-tion. Today, participants dance to express their joy to be liv-ing happily and to honor loved ones who have passed away.


Ashley Suyematsu performsHanagasa Odori, the flower hatdance, at the 2011 Obon Festival.

the different notes coming to-gether just so,” he said.“Buddhism allows for differ-ences and has coexisted har-moniously with every cultureit has migrated through.”This ego-less approach ofBuddhism is apparent duringthe Obon Festival, Fujimotosaid. All festival attendeesare invited to join in the bon-odori, or Obon dancing,whether or not they knowthe dance. “Being egocentric is beingshy or boastful. To move be-yond that, to be yourself andparticipate, that is essentialto Buddhism,” Fujimoto said.

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Rev. Joshin Dennis Fujimoto stands in front of the altar atthe Idaho-Oregon Buddhist Temple. See story on Page 8.

Lessons on Buddhist teachingsavailable at Obon Festival

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The practice of Shin Buddhism entails total faith in and reliance upon Amida

Buddha, the Buddha ofInfinite Light and Life.

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Short presentations on basicteachings of Buddhism, suchas mindfulness, will be offered

at the

Idaho Oregon Buddhist Templeduring the Obon Festival. Kathy Chatterton, one of theminister’s assistants at the chapelwho will be leading the presenta-tions, said she hopes visitors get abetter idea of the basic teachingsof Buddhism and how they mightapply the ideas to their daily lives. “You don’t have to be Buddhistto understand these teachings,”Chatterton said.The teachings will focus on theideas of impermanence, mindful-ness and interdependence. Thosewho attend will also learn the sym-bolism of the Amida Buddha, a de-ity of Shin Buddhism, and the his-tory of the Obon Festival. Visitorsare not required to attend all ofthe presentations, which will begiven in 30-minute intervals from4 to 6:30 p.m. Impermanence is the idea thateverything changes, Chattertonsaid. “If we don’t accept that idea of

change and hold onto things wecannot hold on to, we cause ourown suffering,” she said.Chatterton said people may ap-ply impermanence to their lives byenjoying each moment and mov-ing onto the next when it’s gone. Mindfulness is being in the pres-ent moment and being able tothink about what one’s doing ateach moment.“Actions, words, thoughts. All ofthose have an affect on how youconduct your day to day life,”

Chatterton said. “Don’t take themfor granted.” Interdependence is the idea thateverything is connected.“Each one of us is connected be-tween causes and conditions,”Chatterton said. “When you’reeating a meal, a lot of individualswere involved in that food comingtogether.”A presentation will take place

Public invited to learn about Buddhist ideals such as impermanence and mindfulness

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that describes the symbolism ofthe central altar in the chapel, aswell as the meaning of deityAmidi Buddha, who representsinfinite wisdom and compassion.A history of the Obon Festivalwill conclude the presentations. “The idea of the Obon dance isto be able to go out and take partin the dancing with no thought ofshowing off, but to be part of the

whole experience,” Chattertonsaid. “This goes back to the ideaof interdependence.”Chatterton said she hopes theBuddhist presentations will en-courage people to encountersomething new to them, “some-thing novel, something they’vebeen curious about and want toknow how to fit it into their ownlives.”

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The eight spokes of the wheel ofDharma represent the Noble EightfoldPath in Buddhist teachings.

4 p.m. — Impermanence,

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5:30 p.m. — Symbolism of central altar and Amida Buddha

6 p.m. — History of Obon and Obon Odori

Schedule of presentations

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The bon-odori, meaning bondance, is a style of folk danc-ing performed during the

Obon Festival to welcome the spir-its of the dead. “It’s not mourning them, but cele-brating them and honoring them inthat way,” said Michelle Sadamori,a member of the Idaho-OregonBuddhist Temple. All visitors to the festival are in-vited to participate in the dance,whether they know how to do it ornot. Dancers stand in a large circleand follow the moves of instructorswho stand in the center of the cir-cle.“Obon dancing in the UnitedStates is a conglomeration of tradi-tions brought by Japanese immi-grants that came from all overJapan,” said Sadamori.

Thus, the dances performed atObon Festivals in America are vast-ly different from those in Japan, es-pecially since the dances haveevolved with American popularculture. “If you want to make it entertain-ing to participate in, you adapt it alittle bit,” Sadamori said. One dance being performed thisyear is called “Sukiyaki,” whichreached the top of the Billboard

Hot 100 charts in the United Statesin 1963, and remains the onlyJapanese-language song ever tohave done so. Sadamori said thereare also jazz-like dances that will in-clude Lady Gaga-style dancing andMichael Jackson-style dancing.However, traditional dances arealso performed, such as “HanagasaOndo,” or hat dance. The dance isperformed with a straw hat deco-rated with synthetic f lowers.

Another traditional dance, the“Tanko Bushi,” or coal minersdance, will be the finale of the bon-odori. The dance includes movesthat mimic coal digging and adjust-ing a lamp light.The ritual of bon-odori originatesfrom a Buddhist text that tells thestory of a disciple of the Buddhawho had supernatural powers. Thedisciple used his powers to look up-on his mother who had died, and

Lady Gaga andMichael Jacksoninspired dances will accompanytraditionalJapanese routines


Carrie Mori, Rev.Dennis Fujimotoand MichelleSadamori perform taiko.

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discovered that she had fallen intothe path of hungry ghosts and wassuffering. In order to save her, thedisciple asked the Buddha for in-struction, and was told to make of-ferings to the priests. His motherwas saved from the hungry ghoststhrough the merits of this action.Today, participants dance to ex-press their joy to be living happilyand to honor loved ones who havepassed away. The thunder-like beat of the taikodrum keeps rhythm to the dancingduring the festival. Taiko, literally meaning “fatdrum” is played in its modern formas an ensemble, or kumi-daiko. Therhythm of the taiko is a short, con-tinuous loop, Sadamori said.Historically, the playing of the taikoin Japan has been used during war,and as part of folk festivals, reli-gious ceremonies and agriculturalrituals. It wasn’t until the post-World War II era that group taikocame into existence in the UnitedStates.The use of taiko drums duringObon Festivals is common in theUnited States today, giving thetaiko a place in religious cere-monies.Sadamori said participating inthe Obon Festival makes her appre-ciate those who came before her,such as the issei, the first generationJapanese who immigrated to theUnited States.

“It makes the festival even morepoignant because so many of thosepeople are not around anymore,”Sadamori said. “We want to put ona nice festival in honor of them andwhat they represented.”

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Idaho-Oregon Buddhist Temple’sSangha Taiko group do a demonstra-tion at the 2009 Obon Festival.

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Participants in the festival are invited to wear yukata, or summer kimonos,during the bon odori.

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What you can doWhile it is not required

to know the dances be-fore the festival, you areinvited to a practice ses-sion to learn thedances. A practice ses-sion will take place at 7p.m. on Thursday, June27, in the temple base-ment.

You are also invited toborrow yukata, a sum-mer kimono, or happicoat, a festive jacket, forthe festival. You may re-serve one of these at thepractice session.

Allysha Yasudawears a yukata, orsummer kimono,during the 2008Obon Festival.


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Fue: Some fue, orJapanese flutes,are played withthe player holdingthe instrument tothe side, whilesome are playedwith the playerblowing into theend of the instrument.


Two types of Japaneseflutes exist: the trans-verse flute and the end-

blown flute. The transverseflute is held to the side, andthe player blows into the sideof the flute. The gakubue,komabue, ryuteki, Noh kanand shinobue are all examplesof transverse flutes. The end-blown flute is held verticallyand the player blows into the

end. The shakuhachi andhichiriki are examples of thistype of flute.The shakuhachi is one ofthe most popular Japaneseflutes. With four holes in thefront and one in the back, theentire flute is made from theroot end of a bamboo tree.The shakuhachi came toJapan from China in the fifthcentury.

The shō is a Japanese freereed instrument. Modeledafter the Chinese sheng, the

standard shō has 17 bamboopipes and 15 reeds. It is playedwith the pipes straight up. There are holes on the pieces ofbamboo and a method of finger-ing is used so that differentchords are produced as the playerinhales and exhales to make a

continuous sound. Before the shōis played, it is heated over a char-coal fire. This eliminates anymoisture that may have accumu-lated inside the instrument andprevents the pitches of the pipesfrom being altered or the reedsnot sounding.

The shō is best known for itsuse in the Gagaku Orchestra,

where its principle function isharmonic. Gagaku, literally mean-ing noble or elegant music, wasfounded in 703 A.D. Gagaku isdesigned to be performed at acourt or shrine for philosophical,moral or religious purpose, thus

the shō is a formal instrument.

Fue — the Japanese fluteShō – Japanese free reed instrument


Shō: The shō, a Japanese free reed in-strument, will be on display at this year’sObon Festival.

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67th Annual Obon Festival XNLV94095

The art of Japanese fencingThe art of Japanese fencingThe art of Japanese fencing


LILLIAN SCHROCKARGUS OBSERVER

ONTARIO

The Oregon-Idaho Kendo Club will bedemonstrating the martial art kendo atthis year’s Obon Festival.

Kendo, the art of Japanese fencing, is a mar-tial art based on application of the Japanese

sword, said Ryan Atagi, assistant instructor atthe Oregon-Idaho Kendo Club. Kendo trans-lates to “the way of the sword” in Japanese.“It’s a culturally significant martial art for theJapanese,” Atagi said. “Kendo is held in highregard because the sword is a huge part of theJapanese culture.”The demonstration at the festival will consistof five kendo practitioners displaying kata, ororganized techniques, with a partner, Atagi

said. Demonstrators will explain what kendois and the aspects of the shinai, a bamboo prac-tice sword, and kendo-gu, the protective equip-ment. Demonstrators will also participate infree sparring. Due to the difficult training required ofkendo practitioners, Atagi said the martial artcultivates character. “You have to adhere to the manners andshow respect for the older members,” he said.

“Kendo makes strong people andmakes sure they’re able to take onthe basic challenges of life in a waythat they can be positive.”Kendo is a way for the individualto cultivate the self by aiming forunification of mind, spirit andtechnique, according to the AllJapan Kendo Federation. Wheninstructing, the federation’s web-site says, emphasis should beplaced on etiquette to encouragerespect for partners, and nurture

people with a dignified and hu-man character. Kendo has its roots in feudal ori-gins of samurai warriors. Modernkendo dates back to the ShotokuEra in Japan, lasting from 1711 to1715, the website says.Atagi, who is fourth-generationJapanese, said a kendo demonstra-tion is appropriate for the ObonFestival because it celebrates theculture of Japan.“It’s nice that it’s being enjoyed

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The Purpose of Practicing KendoThe purpose of practicing Kendo is:

• To mold the mind and body,• To cultivate a vigorous spirit,• And through correct and rigid training,• To strive for improvement in the art of Kendo,• To hold in esteem human courtesy and honor,• To associate with others with sincerity,• And to forever pursue the cultivation of oneself.

This will make one be able:

• To love his/her country and society,• To contribute to the development of culture• And to promote peace and prosperity among

all peoples.

The Concept of Kendo was established by All Japan Kendo Federation in 1975.

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Your Locally Owned Choice For Great Japanese Food

by everybody.”Kendo has a ranking system likemost traditional Japanese martialarts, said Atagi, who is a fourthdan, or a fourth-degree black belt.The highest rank is the hachi dan,or eighth-degree black belt. Atagihas been practicing kendo for 15years.Kendo is practiced throughoutJapan at the high school and col-lege level, Atagi said. TheInternational Kendo Federation

was founded in 1970, with thefirst World Kendo Championshiptaking place the same year. The Idaho Oregon Kendo Clubis a member of the PacificNorthwest Kendo Federation. Theclub practices in Ontario everySunday from 2 p.m. to 4 p.m. inthe Treasure Valley CommunityCollege gym. Those in the clubrange in ages from 9 to 50 yearsold. Visitors are welcome to partic-ipate in practices.

Members of theOregon-Idaho

Kendo Club doa kendo

demonstrationat the 2009

Obon Festival.


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Bento boxes, compartmented containers filled with rice, vegetables and meat, will besold at the Obon Festival for $8.

Food festOther food available at the festival:

Tempura box $4.00

Shishkabob $2.50

Udon (noodles) $4.00

Okinawa andagi (doughnuts) $1.00

Snow cones $1.50

Pie or cake $2.00

Ice Cream $.75/scoop

Beverages $1.00

BentoBoxThe

Traditional Japanese foodavailable at the festival

Japan Nite Obon Festival

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One of the more popular attractions ofthe annual Obon festival is the food,namely the bento boxes that are sold

during the festival.Members of the temple begin cooking foodfor bento boxes three days in advance, saidJoAnn Suyematsu.Bento boxes are compact, compartmentedboxes traditionally filled with rice, pickled veg-etables and fish or meat that are packed forlunch in Japan.Bento boxes available at the festival will in-clude onigiri (rice ball), inari sushi, mafa chick-en, teriyaki chicken, an egg roll and sunomono(rice vinegar salad), Suyematsu said. They willbe sold for $8. A la carte items of the bentobox will also be available.Bento boxes typically have an attractive ap-

pearance, from thecolor combinationsof the food to theartful presenta-tion and garnish-ing. Bento boxesmay be madefrom wood, lac-querware orplastic and areavailable in theshape of car-toon charac-ters for kids.While bentoboxes are often prepared at home, they arealso available throughout Japan in convenienceshops, bento shops and train stations. Bento boxes often reflect the Buddhist con-cept of goshiki, or balance with five colors,which helps people remember to vary their

foodwith colors like white, green and red.

Source: Asianideas.com

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Dir of Rehab Services

Pathara CharoensatitPhysical Therapist

Sue PetersonPhysical Therapist

Nikki MacGregorPhysical Therapist

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Caren ImadaOccupational Therapist

Erna HarmsOccupational Therapist

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Japanese recipes

Ingredients:•400g tuna magaro (un-cut)•3/4 cup daikon (shred fine)•2 tsp wasabi paste•2 tbsp pink picked ginger

(gari)

Ingredients for Ponzu Sauce:•1/4 cup lemon juice•1/4 cup Japanese soy sauce•1/4 cup water or dashi stock

Directions:1. Soak daikon in a bowl of icedwater (15 mins), drain well.

2. Place tuna on chopping board.3. Using a very sharp knife, cutinto 6 mm slices.

4. Place slices on serving platter.5. Mound daikon next to tunaslices.

6. Garnish plate with wasabipaste and ginger.

7. How to make ponzu sauce:combine all ingredients forponzu sauce.

8. Serve in warm in a bowlnext to tuna sashimi.

Tip:The fish use for sashimi shouldbe fish that are in season and la-belled “sashimi quality.” Lookfor fish that have a firm texture,pleasant sea-smell (not fishy),bright red gills and clear eyes.Slice fish just as you are aboutto serve as the color will changequickly as soon as it is sliced.

Tuna Sashimi Japanese Nabeyaki Udon SoupOriginal recipe makes 4 servingsIngredients:• 6 cups prepared dashi stock• 1/4 pound chicken, cut intochunks

• 2 carrots, diced• 1/3 cup soy sauce• 3 tablespoons mirin• 1/2 teaspoon white sugar• 1/3 teaspoon salt• 2 (12 ounce) packages firm tofu, cubed• 1/3 pound shiitake mushrooms, sliced• 5 ribs and leaves of bok choy, chopped• 1 (9 ounce) package fresh udon noodles• 4 eggs• 2 leeks, diced

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Yasu & MidgeTeramura

Ontario, Oregon

We encourageeveryone

to take part in the 67th annual

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ComeJoin Us!

Pat, Mary Ann, Korey, Dianne, Kolby, & Hailey ShimojimaOntario, Oregon

SandraShelton

Payette, Idaho

MinOkuda

Ontario, Oregon

Sandy & GaryBelknap

Payette, Idaho

Roy, Jennifer,& Tracie HasebeOntario, Oregon

Connie & GloShimojima

Ontario, Oregon

Japanese recipes

Japanese Style Deep Fried Shrimp

Original recipe makes 1 pound

Ingredients:• 1 pound medium

shrimp, peeled (tails

left on) and deveined

• 1/2 teaspoon salt

• 1/2 teaspoon ground

black pepper

• 1/2 teaspoon garlic

powder

• 1 cup all-purpose flour

• 1 teaspoon paprika

• 2 eggs, beaten

• 1 cup panko crumbs

• 1 quart vegetable oil for frying

Original recipe makes 4 servings

Ingredients:• 4 cups water• 1/2 cup bonito flakes• 1 (4 inch) piece dashikombu (dried kelp)

• 1/2 (12 ounce)package tofu, cut intochunks

• 1 teaspoon dried wakame• 3 tablespoons miso paste• 1/4 cup chopped greenonions

Steamed Clams in Butter and SakeOriginal recipe

makes 4 servingsIngredients:• 4 teaspoons sake• 4teaspoons mirin(Japanese sweetwine)

• 2 teaspoons rice vinegar• 1 1/4 pounds clams in shell, scrubbed• 3 tablespoons butter• 1 teaspoon soy sauce• 1 green onion, chopped

Authentic Miso Soup

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Randy, Jayne, Brady, Michelle

KameshigeOntario, Oregon

Jimmy & Kiku Hondo

Ontario, Oregon

Hideo & RuthHarada

Ontario, Oregon

Roger, Cathy, &Allysha YasudaFruitland, Idaho

Grant & CaroleKitamura

Ontario, Oregon

Nagasaki Farms1081 W 1st St.

Weiser, ID 83672

Western IdahoJudo InstituteFruitland, Idaho

We encourageeveryone

to take part in the 67th annual

22001133 OObboonnFFeessttiivvaall

Ontario, Oregon

Japanese recipes

Ingredients:• 500 grams cabbage (18ounces or about half a head)

• 300 grams other vegetables,diced (11 ounces)

• 200 grams meat, poultry, orseafood, diced (7 ounces)

• 2 large eggs• 1/2 cup cold water• 1 cup all purpose flour• 1/2 teaspoon salt• 2 tablespoons vegetable oil• condiments such as Chunosauce, mayonnaise, ketchupand sriracha

• 1 packet shaved bonitoflakes (optional)

Directions:1. Remove the core from the cab-bage, and then use a mandolinor sharp knife to slice it intothin ribbons. Add the cabbageto a large bowl along with theother vegetables and meat.

2. In a separate bowl, whisk theeggs and cold water together.Add the flour and salt, andthen whisk until there are nolumps left.

3. Pour this mixture over the cab-bage and vegetables, and thenstir together until it’s wellcombined.

4. Split oil between 9” fryingpans. Heat over medium heatuntil hot. Split the cabbagemixture between two pans,then flatten out the tops intoan even round pancake. Turnheat down to medium low, cov-er pans with lids, and let themsteam for about 10 minutes.

5. After 10 minutes, lift up anedge of a pancake with a spat-ula and check and see if it’sbrowned, if not, cover and letit cook until the bottom is agolden brown.

6. Flip the pancake over. Ideallyyou’ll want to flip it in the panwith a flick of the wrist, but ifyou don’t have confidence inyour flipping abilities, use twospatulas and carefully flip itover. You can also flip it intoanother preheated pan, but tomake 2 at once, you’d need 4frying pans of the same size.

7. Press down on the pancake tocompress the vegetables onthe other side, and let it fryuncovered until the secondside is browned.

8. Transfer your okonomiyaki to aplate, and then cover with yourdesired condiments. Top withthe bonito flakes and serve.

Okonomiyaki (Japanese Pancake)Yield: 2 large pancakes (serves 3-4)

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Be sure to attend the

2013ObonEvents

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ONTARIO541-889-9651 • 511 E. Idaho

NYSSA541-372-2297 • 204 Thunderegg Blvd.

WEISER208-549-2534 • 250 E. 1st St.

VALE541-473-3282 • 225 Main St. North

Since 1957

Join the fun at the Obon FestivalSaturday, June 30th

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2452 SW 4th Ave. Ontario, Oregon 541-889-5405

Saturday, June 29th

Japanese recipes

Ingredients:• 1 pack extra firm tofu (12-14oz)

• ¼ cup soy sauce• 1 tablespoon raw sugar• ¼ cup tahini• 2 tablespoons water• 1 tablespoon soy sauce• 1 tablespoon rice vinegar• 1 teaspoon sesame oil• ½ teaspoon salt• 1/8 teaspoon white pepper• 2 tablespoons toasted sesame oil• 300 grams dry soba noodles

(10.5 ounces)• 1 cup cherry tomatoes cut inhalf (170 g)

• 1 ripe avocado, cubed• ½ lemon• 1/4 cup cilantro leaves, stemsremoved

• 2 tbsp. black sesame seedsDirections:1. Slice tofu into ¼” thick squares.Place them in a gallon-sizedfreezer bag and cover with ¼cup soy sauce and 1 tablespoonsugar. Squeeze as much air outas possible and seal bag.Marinate tofu for 30 minutes.

2. In a small bowl, whisk togetherthe tahini, water, 1 tablespoonsoy sauce, rice vinegar, sesame

oil, salt and white pepper.3. Heat a frying pan until hot.Add 2 tablespoons of toastedsesame oil, and then fry the to-fu until browned on one side.Flip the tofu and brown the sec-ond side. Transfer the brownedtofu to a cutting board and cutinto bite-sized pieces.

4. Boil the soba according to thepackage directions. If the di-rections give a range of times,use the low end of the range,if there’s only one number,boil the noodles for 1 minuteless than what the directionssay. Drain the noodles andplunge them into a bowl of icewater to chill.

5. Prepare the cherry tomatoesby washing and cutting themin half. Halve, pit, peel, thencube the avocados and sprin-kle them with lemon juice tokeep them from turningbrown. Pluck the cilantroleaves from the stems, and dis-card the stems.

6. Add noodles, tofu, cherrytomatoes, avocado, cilantro,and black sesame to a bowl anddrizzle dressing on top. Tosseverything together, serve.

7. The salad will keep for up toone day in the fridge, but it isbest eaten immediately as thenoodles will absorb the dress-ing and get soft.

Soba Salad

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Japanese recipes

XNLV94051676 SW 5th Ave. • Ontario (541) 889-8191 XNLV94051676 SW 5th Ave. • Ontario (541) 889-8191676 SW 5th Ave. • Ontario (541) 889-8191

Four Rivers Cultural Center & Museum

We welcome all festival goers to come tour the beautiful Hikaru Mizu Garden, our world class museum, then enjoy the festivities at the 67th Annual Obon FestivalFour Rivers

Four Rivers Cultural Center wishes to thank the Japanese Community for their ongoing support.

Four Rivers Cultural Center & Museum

Beef SukiyakiOriginal recipe makes 4 servingsIngredients:• 1 1/2 cups prepared dashi stock• 3/4 cup soy sauce• 3/4 cup mirin• 1/4 cup white sugar• 8 ounces shirataki noodles• 2 tablespoons canola oil• 1 pound beef top sirloin, thinly sliced• 1 onion, thinly sliced• 1 tablespoon canola oil• 2 stalks celery, thinly sliced• 2 carrots, thinly sliced• 5 green onions, cut into 2 inch pieces• 4 ounces sliced fresh mushrooms (button, shiitake, or enoki)• 1 (14 ounce) package firm tofu, cut into cubes

Chicken YakisobaOriginal recipe makes 4 servingsIngredients:• 2 tablespoons canola oil• 1 tablespoon sesame oil• 2 skinless, boneless chicken breasthalves - cut into bite-size pieces• 2 cloves garlic, minced• 2 tablespoons Asian-style chilepaste• 1/2 cup soy sauce• 1 tablespoon canola oil• 1/2 medium head cabbage, thinly sliced• 1 onion, sliced• 2 carrots, cut into matchsticks• 1 tablespoon salt• 2 pounds cooked yakisoba noodles• 2 tablespoons pickled ginger, or to taste (optional)

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AHI TUNAAHI TUNAAHI TUNAAHI TUNAAHI TUNAAHI TUNA .................................... .................................... .................................... .................................... .................................... .................................... .................................... .................................... .................................... .................................... .................................... $$$2121212121999999

KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO KANEMASA SHIRO MISO 16 OZ.16 OZ.16 OZ.16 OZ. ...... $$$2299999999

QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE QUEENSWAY RICE NOODLE 16 OZ. ..2/$3MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO MIYAKO PANKO 16 OZ.16 OZ.16 OZ. .................... .................... .................... .................... $199

PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE PINK KOKUHO ROSE RICE 15 OZ. ..... $1499

HANJYO AJI NORI HANJYO AJI NORI 8 OZ. .................. $199

KIKKOMAN SOY SAUCE KIKKOMAN SOY SAUCE KIKKOMAN SOY SAUCE KIKKOMAN SOY SAUCE 40 OZ. ........ $599

DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU DRAGONFLY, FUNYU BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD BEAN CURD 12.3 OZ. ....................... ....................... $29999

AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU AZUNAYA TOFU Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, Firm, Extra Firm, Silken, 16 OZ.16 OZ. ........................2/$33

Red Apple Store joins in the Celebration Of Obon on Saturday, June 29th. We would like to extend thanks to all our customers for their

patronage. We offer the largest selection of oriental foods in the

area. Ask our oriental expert, about all special orders. Red Apple

welcomes your suggestions and diligently tries to satisfy your needs.

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Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon Obon FestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestivalFestival

Welcome to the 67th Annual

Obon 2013

Documents

obon festivalsaturday

obon thatstates

meaning of obon

japanese poem

annualjapan nite obon

independent enterprise

japanese instruments

japanese fencing