Interview: Kaoru Watanabe talks Japanese etiquette, studying, teaching, and performing

photo by Max Whittaker

I recently had the pleasure of talking with Kaoru Watanabe, a friend and wonderful musician based in New York. We first met while I was living in Honolulu and playing with the Kenny Endo Taiko Ensemble. Kaoru and I have performed together in a variety of configurations over the years and I always have a fantastic time. I especially appreciate his musical openness and keen ear which constantly kindle spontaneity and real interaction on stage as we improvise. Kaoru, like myself, is all about the music, and I think this philosophical bond can be heard in our conversation.

For this interview, I asked Kaoru about etiquette in Japanese culture and more specifically within traditional arts. My interest in this topic has grown as I learn more about 礼儀作法 (reigi sahou, or etiquette system) through my Edo Bayashi studies with Kyosuke Suzuki sensei. At the beginning of the interview, I mention Suzuki sensei’s video interviews I produced for the Online Edo Bayashi Gathering in February 2021. Here is the link where you can find three videos dedicated to this topic:

https://vimeo.com/showcase/7974529

As I had anticipated, Kaoru shared valuable insights he gained through a wealth of experiences in the US and Japan. I can relate to his fluency in both cultures so it felt easy and natural to conduct the interview. The included music are excerpts from three of Kaoru’s pieces: Merge, Shinobu, and Bloodlines. I am grateful to Kaoru for his time and look forward to the next time we can record another interview on a different topic.

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Website
http://www.watanabekaoru.com

Youtube channel
https://www.youtube.com/channel/UCfBL_1I2mRPcVK2gvyRAeNA

Instagram
https://www.instagram.com/kaorufue/

Kaoru Watanabe Taiko Center
http://www.taikonyc.com

Kaoru Watanabe, a New York-based composer and musician specializing in Japanese flutes and percussion, works with such groundbreaking artists as Laurie Anderson, Mikhail Baryshnikov, Yo-Yo Ma, Wes Anderson, Bando Tamasaburo, Simone Leigh, and Jason Moran. Watanabe is known for the artful and innovative ways he merges traditional Japanese music and theater elements with the contemporary Western world.

Originally from St. Louis, MO, where his parents played in the St. Louis Symphony Orchestra, Watanabe played classical music as a child before going to the Manhattan School of Music to study jazz flute and saxophone. He then spent a decade in Japan, re-discovering and diving deep into his cultural roots as a member of the iconic taiko drumming ensemble Kodo. Watanabe studied a wide variety of traditional Japanese folk dances, songs, drumming, Noh, Kyogen, tea ceremony, woodworking, and rice farming to deepen his understanding of Japanese culture and the function and place of the performing arts within it.

As a solo artist, Watanabe seeks to collaborate with artists who embrace both tradition and innovation, such as Eva Yerbabuena, Imani Uzuri, Tamangoh, Adam Rudolph, Alicia Hall Moran, Rhiannon Giddens, Jen Shyu, Susie Ibara, Hassan Hakmoun, Zakir Hussein, Gamin, Vernon Reid, Wu Man, Tseyen Tserendorj, and many others.

As a composer, Watanabe writes for various, often unconventional instrumentations and explores a wide variety of compositional techniques. He has written orchestral works for the Sydney Symphony, premiering them at the Sydney Opera House. Watanabe composed music for the Academy Award-nominated Isle of Dogs soundtrack and three separate commissions for Yo-Yo Ma's Silkroad ensemble. Watanabe's compositions often explore social justice, politics, history, and heritage. He has written a piece called Iki, meaning "breath," a mantra-like performance-art piece for Eric Garner. Watanabe has written for prepared koto about the Japanese fighter planes used in WWII, a symbol of both the beauty and genius of Japanese culture and the evil and destruction it perpetrated. During the pandemic, Watanabe developed a body of work that uses electronics to sample and playback his flutes, drums, and voice live, allowing him to create ensemble works solo that he titled INCENSE.

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Interview: Yuta Kato talks Suzuki sensei, Saburo sensei, Hachijo, and Yodan Uchi

I had a fun time talking with Yuta Kato about his experiences in Japan. There were a lot of different topics we could have covered in this interview but I primarily wanted to hear about Yuta’s studies with the two very important teachers we have in common: Kyosuke Suzuki sensei and Saburo Mochizuki sensei. This discussion brought up many ideas we find important such as artistic integrity, teaching skills, the value of studying in Japan, and the different points of view on Sukeroku Daiko’s iconic piece Yodan Uchi. I also asked Yuta to share his story about becoming a passionate advocate for Hachijo Island, its taiko style, and the culture of the people there. This topic prompted us to converse about concepts like the importance of ryuha and iemoto (school and its leader) in traditional arts, striving for honesty in our soloing, efforts to connect people by removing barriers, and the valuable lessons that kumidaiko players can acquire from traditional Japanese music.

The impetus for this interview came in part from my recent discussion with Yuta and Masa Miyano about the upcoming event DONference at Asano Taiko US. In addition to covering the details and logistics, I felt like we touched upon some important concepts which could be covered in greater depth. If you haven’t checked that out, I would recommend it as a good supplement to this interview. I would like to thank Yuta for taking valuable time out of his schedule to talk with me. I think we were able to go beyond the surface and talk genuinely about some very meaningful things in music and life.

Yuta and Masa interview
https://www.eienhunterishikawa.com/blog/interview-yuta-and-masa-talk-about-donference

DONference website
https://www.solatidon.com

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Yuta Kato was born and raised in California to a Japanese-only speaking family. Introduced to taiko by Kagami-Kai, a local rice-pounding group, he decided to further his studies with San Francisco Taiko Dojo at the age of 10. Since then he has been a part of UCLA Kyodo Taiko, Nihon Taiko Dojo, Getsuyoukai, and professional groups: TAIKOPROJECT, ON Ensemble, and Portland Taiko. From Fall 2007 until Winter 2011, he resided in Japan to study under masters of various traditional Japanese music. Upon returning to the US in 2011, he served successfully as Coordinator for the 2011 North American Taiko Conference, one of the largest gatherings of taiko players from around the globe.

Kato is also a sought after taiko instructor and has been invited to teach throughout the world. He currently resides in California serving as the principal and instructor for LATI (Los Angeles Taiko Institute) housed at Asano Taiko US, which opened in 2013. He performs as a member of UnitOne (Torrance, CA).

Los Angeles Taiko Institute
https://taiko.la

Asano Taiko US
http://asano.us

How to Make Onigirazu - A Step by Step Pictorial

Willamette Valley rose with onigirazu (nori, brown rice, canned sardines, grilled zucchini and peppers, lettuce, shiso, and shoyu-balsamic vinaigrette). There are no rules.

Onigirazu is a fairly new food preparation which has been getting more popular in Japan over the last few years. Apparently, the idea first appeared in a comic book series 30 years ago, but it seems to be a newer trend among home cooks. I learned about it recently through an online article on the website of the Japanese supermarket Uwajimaya. The Japanese word onigirazu (おにぎらず) means ‘to not grip, or unsqueezed,’ referring to its main difference from the traditional rice ball called onigiri (おにぎり). Onigiri is a popular snack food where a flavorful ingredient (such as umeboshi, salted salmon, spicy cod roe, shiso, pickles, etc.) is placed into the center of the rice ball before squeezing into a triangle with wetted and salted hands. Wrapping nori around the onigiri is optional. Another similar preparation is makizushi (巻き寿司), which is rolled sushi made with seasoned sushi rice. To me, makizushi requires the most technical skill to build, along with the added step of having to make seasoned rice.

I was excited to discover the onigirazu concept because the format encourages improvisation. You can think of it as a sandwich but with the satisfying flavor and texture of rice. Because the nori contains everything like a burrito, the onigirazu can be stuffed with ingredients that might fall out of a sandwich, and the higher filling-to-rice ratio differentiates it from onigiri and makizushi. As I learn to make better onigirazu, it’s clear that there are still techniques waiting to be discovered for improving upon this basic method. In terms of ingredients, anything goes. Here, I had some leftover grilled vegetables and sausage to which I added some fresh cucumber, tomato, and herbs from the garden. It’s good to think about how sandwiches are made - adding condiments to the bread is typical - in order to make sure the rice is seasoned properly. Whereas bread has salt in it, rice does not and therefore needs seasoning. The onigiri has its exterior salted, but it makes more sense to season the inside of the onigirazu. Finally, every online recipe instructs us to wrap it tightly in plastic wrap for a couple of minutes so that the nori can adhere better. This works, but I’m skeptical that it is the single best method. More experimentation is needed to find alternative ways.

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Making Onigirazu

The filling is prepped while the rice is cooking. Grilled vegetables (corn, sweet onion, zucchini, yellow pepper) and sausage, cucumber, and cherry tomato. I find it easier to eat if the ingredients are cut into smaller pieces.

One sheet of nori is placed on a piece of plastic wrap. The nori’s shiny side is facing down.

Hot rice is placed in a square shape. It helps to press down so that the shape is maintained for later steps.

It’s important to season the rice with salt (or furikake) and…

…sauce made with homemade mayonnaise, homemade miso, and shichimi. Anything can be used, and a good source of inspiration might be to ask yourself, “what do I like on sandwiches, burgers, hotdogs, tacos, onigiri, makizushi, or anything else resembling such foods?”

Begin stacking with the flatter filling items. I like to think about contrasting sweet, salty, rich, and acid. Grilled corn (sweet) and tomatoes (sweet, acid).

The richer ingredients of sausage and zucchini are added.

Finally, freshness is provided by the shredded shiso and other herbs and greens.,

Carefully mound more hot rice on top.

Bring in the opposing corners of nori and press lightly, holding for a moment for the nori to adhere to the rice.

Repeat with the other two opposing corners of nori. It takes some practice to fold it neatly like a wrapped present.

Tightly envelop with the plastic wrap, and then press down firmly. Let this sit for about one minute. This is the step that could use some rethinking.

Unwrap and use a sharp knife to cut into triangles because science has proven that triangles actually taste better than rectangles. Here, I poured my own Centennial IPA (using homegrown hops from 2017) in my Heater Allen glass. Located in McMinnville, Oregon, Heater Allen makes some of the very best lagers in the country.

Japan trip Part 3 - food and scenery

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This third and final Japan trip recap is about the food and scenery from my recent visit. Eating delicious things is always a major part of my trips there and this time was no exception. The first stop was the famous Omoide Yokocho area in Shinjuku where old, narrow alleys are filled with the smell of yakitori stands grilling meat and vegetables over hot coals.

Here is a fancy sashimi platter at a Kawagoe izakaya that specializes in seafood. A friend mentioned that the beer must be watered down in places like these because they go down too easily.

A friend gave me this Niigata made Echigo IPA to try and it was very good. This is one of the most striking beer cans I've ever seen.

Kawagoe has one of Japan's earliest pioneering craft breweries called Coedo. Adjacent to their cafe-like taproom is a good sushi restaurant where you can order their beer from next door. The session IPA was a great match with the kaisen donburi. Because Kawagoe is known for it sweet potates, Coedo also makes a sweet potato ale that has a beautiful red color and medium-low fruity aroma. The potato flavor is very subtle and I'm not sure I could pick it out in a blind test.

In Nagatoro, you can take the ride in traditional riverboats through the peaceful waters surrounded by spectacular scenery. I didn't go on this trip but the time I did many years ago is still a vivid memory.

In the part 2 entry, I described the local kabuki presentation in Chichibu. In addition to the great theater and music, the food was some of the best on my entire trip. This little plate of soba looks a very simple, but it was made right there with fresh local sobako (buckwheat flour) and the flavor was magnificent. This tray also looks fairly ordinary, but the konnyaku and miso sauce were handmade by a man running a food booth who was happy to answer all of my questions about his process and ingredients. It was unlike any konnyaku I've had – far more flavor than the usual ones. The karaage was also incredibly delicious and paired perfectly with the local sake, which fully expressed Chichibu's pristine water.

Nikko is a popular destination, and I passed through just as the fall colors were ending. The sulfur smell of the natural hot springs was pleasant in the cool, quiet air. Nearby was a roadside stop with food windows, and an unusual fish name caught my eye: おしょろこま (oshorokoma). The man grilling them on the fire explained that it was a kind of iwana (char) from Hokkaido and the name came from the Ainu language. The flavor was very good – mild, fresh, and slightly sweet.

I received this Nagano-made beer from someone who had just visited that area. It was a well made kolsch-style ale, but the unusual feature was the explanation that water from Suwa Onsen (hot spring) was used to brew it. The interesting can illustration shows local attractions such as Suwa Lake, the local shrine and castle, and even the famous Onbashira Kiotoshi festival where people get on top of enormous logs and slide down a steep hill.

Another activity I mentioned in part 2 was the kabuki performance at the national theater in Tokyo. During one of the intermissions, I enjoyed a traditional makunouchi bento. This feast for the eyes was like a continuation of the beautiful staging and costumes of the play, and it was also delicious.

At the Bettara Ichi Festival in Tokyo's Nihonbashi, the featured food is bettara zuke, which is whole daikon pickled in koji. Between the Wakayama Shachu performances (described in Part 1), I walked around the dozens of vendors and tried almost all of the pickles available with the intention of buying some to take home. However, they seemed to all contain sugar and were too sweet for my taste. Perhaps I wanted to cut the lingering sweetness from all the pickle samples because I ended up at a shichimi booth and picked up a custom mixed bag. There were all kinds of festival-style foods available: dango, colorful chocolate covered bananas, and many others.

Not surprisingly, I couldn't get enough shin soba (fresh-flour soba). This double decker with tempura in Nagatoro was exquisite.

Yet another Japanese craft beer that was given to me which I had never heard of, tasted good, and came in an interesting can design.

Kamameshi is one of those nostalgic dishes for me, and unfortunately restaurants specializing in them seem to be disappearing. Happily there was a small restaurant in Asakusa away from the busy touristy area specializing in this cuisine. This mushroom kamameshi was delicious and satisfying. I also had my first-ever taste of hirezake there, which is charred fugu fin dropped in warm sake. It's not something I would look to order again.

More shin soba in Katashina with the people who make the Swiss horns from bent cedar that I described in Part 2. Local beer was ordinary but the soba was incredible.

This cat was napping under an ice cream window. It drew me in and I considered getting a cone until the person working there gave a disinterested look that was rather uninviting. Too bad, because the combination of a cute kitty and a friendly server would have been impossible to resist.

Japan trip Part 2 - seeing concerts, kabuki, and friends

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In the Japan trip Part 1 entry, I described the primary reason for my recent trip: Edo Bayashi intensive with Suzuki sensei. In addition to my lessons, there was a lot happening during my stay and I was able to attend some performances and see many friends.

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The day after I arrived, I went to see Azusa Yamada's vibraphone trio in Tokyo. We first met almost 2 years ago through another Tokyo musician because I was looking for a vibraphone to rent for a Ginza performance with shakuhachi player Bruce Huebner. Azusa gave us a great rate to rent her Premier vibes for a two-week period, and two things remain in my memory about the instrument: it was one of the heaviest vibes I've ever played on, and there was a low E (which I couldn't get used to and had to cover up with a music stand bag for the gig). Her performance in the intimate space was very good and I especially appreciated all the original material in the program as well as the exciting playing of pianist Sachiko Nakajima.

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The next day was the Wakayama Shachu performance at the Bettara Ichi Festival, which I described in Part 1. The day after that was a collaborative concert in Asakusa called Taiko Battle Live, featuring Makoto Yamamoto of Osuwa Daiko. I've known Makoto for several years, having visited him in Nagano as well as presenting Osuwa Daiko for concerts and workshops in Vancouver, BC. The program consisted of original music, solo performances, and some traditional music. It was also a fun surprise to see my very first taiko teacher Saburo sensei in the audience, as he had taught some classical repertoire to Makoto in preparation for this concert.

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I enjoyed checking out Hitoshi Hamada perform at his CD release event in Shinjuku. I first met Hamada san in 2005 during a Kenny Endo Taiko Ensemble concert tour. This vibraphone and saxophone duo played some very challenging original music and Hamada san sounded great as always. I was there with Bruce and Azusa so we took a group photo after the performance. It's not every day that three vibraphonists are in the same room together.

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I was fortunate to see the famous Kabuki play Kanadehon Chushingura at Kokuritsu Gekijou (National Theater) in Tokyo. As part of the theater's 50th anniversary season, the play has been divided into three parts, and I saw the first third. The middle third runs in November and the final third runs in December. Because each part is approximately 6 hours long, the audience is treated to rarely-presented scenes which many kabuki fans have never seen or heard of. Everything was excellent: acting, music, staging, and bento. This was especially meaningful for me because I had been a geza musician (playing nohkan and shinobue) for Portland State University's presentation of Chushingura in February 2016. The video of that performance can be seen here: Chushingura blog entry.

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It's always a great pleasure and inspiration to visit Ranjo san at his workshop in Chiba. He continues to answer my questions and share his wealth of knowledge every time I see him. In this photo, Ranjo san is wrapping one of my flutes to prevent a small crack from opening. I also met Fujita san on this recent visit, a great fue player from Akita Prefecture who demonstrated some of the music from his local festival on a Ranjo #4 hayashi fue. For more information about Ranjo san, check out this blog post: Ranjo blog entry.

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Chichibu in Saitama is a special place. It's best known for the spectacular Yo Matsuri (annual night festival, Dec 2-3) and the music of Chichibu Yatai Bayashi. But there is also a very long history of Ji Kabuki (地歌舞伎, local kabuki) going back to the Edo period. This Hagitaira kabuki stage is at least 170 years old and continues to be used for theater and music. Apparently there are no carpenters in the area who are properly trained to make repairs on such an old building, so they have had to bring experts all the way from Kyushu. I attended the October 30, 2016 event where there were three kabuki presentations: elementary school, middle school, and finally the adult group. The performances were complete with live geza music as well as gidayu chant and shamisen, and the day was interspersed with performances of Chichibu Yatai Bayashi, Tsugaru Shamisen, and Chichibu Ondo. The overall presentation was remarkable, especially considering this very rural setting. Of course the youngest performers were the audience favorites, and the best moment for me was when the little girl finally got a turn on the odaiko, outplaying the previous versions by teenage boys and an adult. And all of the food and drinks I tried during the event were memorably delicious.

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Another unique experience was visiting "the Switzerland club of Kanto" in Katashina village of Gunma Prefecture. These remarkable wooden horns are handmade by Kinsaku Hoshino using local cedar. I was told that the curved bottom portion is made out of a naturally shaped section of the branch that was bent by the weight of the heavy snow. Even the mouthpiece (similar to trumpet) is handmade. I was able to get a decent sound right away, so perhaps my music education degree finally came in handy many years later. Hoshino san offered to let me try the carving tool so I carefully took a turn.

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Finally, I got to see an incredible concert at Suntory Hall in Tokyo of the incomparable Eitetsu Hayashi. This was a mostly solo performance with the exception of one piece composed by percussionist Midori Takada. They have a long history of working together and this was apparent in their cohesive sound. Eitetsu's concerts are fantastic every single time. Without fail, there are always things I've never seen before, and such consistent creativity and attention to detail is truly breathtaking. Concluding the program was a 20-minute solo odaiko performance, and this was the finest odaiko playing I've ever seen. Absolutely beautiful.