The Japan Times and Mail, Monday 6th May 1940 (Page 1)

OFF ON TEMPURA TOUR TO U.S.

    Ushijiro Namerikawa or Uranohama (left), former professional sumo (Japanese-style wrestler) and now proprietor of the Fuki tempura restaurant, and his assistant Toshio Koga or Rainoumi, also a former sumo and proprietor of Seikotei restaurant, who left Yokohama Saturday afternoon aboard the N.Y.K. liner Tatuta Maru to introduce the flavor of tasty tempura to Americans. Photo taken at Tokyo Station.
 


TEMPURA EXPERTS, EX-SUMO MEN, SAIL FOR U.S. AND EATING TOUR
BY STAFF CORRESPONDENT

    YOKOHAMA, May 4 - Teaching Americans to appreciate the delicate flavor of Tempura is the ambition of two former Sumo wrestlers who left this afternoon on board the N.Y.K. Liner Tatuta Maru for San Francisco. These men have been invited to conduct a Tempura stand at the Golden Gate International Exposition at San Francisco.
    Clothed in ceremonial black "Montsuki," Uranohama, proprietor of the popular Fuki Tempura at Sannoshita, Akasaka ward and Rainoumi, proprietor of the well known Seikotei Tempuraya at Nishikoyama, Niyoji, both declared that they are convinced from their past experiences with foreign patrons that Americans will "go crazy" over tempura.
    "We are taking with us four huge drums of the special oil we use in cooking tempura as well as plenty of first-class "katsubushi" which we know that we cannot get in the United States." said Uranohama. "We shall then depend on raw materials that can be obtained over there for our finished delicacies.
    "Since neither of us speak English we shall have Michio Ito, famed dancer, as an interpreter and guide. With him to help, we do not picture facing any difficulties.
    "We have been given to understand that ¥20,000 has been expended for the construction of a tempuraya stand, built in strictly Japanese style. We are taking with us four deep flat frying pans since we think that it will be impossible for us to obtain them over there.
    "Our contract calls for three months' service at the Golden Gate Exposition. We shall then spend some time traveling throughout the United States, stopping over at big cities like Chicago, New York, Boston, Philadelphia and Washington D.C. where we shall prepare tempura for Americans in those cities.
    "Both Rainoumi and myself look forward to visiting Washington. We only hope that we can persuade President Roosevelt to taste our delicacies for we hope that we shall be able to improve relations between America and Japan by appealing to the American Stomach."
    Both Uranohama and Rainoumi have been long retired from active sumo life. Uranohama retired 17 years ago and opened his tempura restaurant 16 years ago. Rainoumi retired 13 years ago and opened up the Seikotei Tempuraya a year later.


DELIGHTED OVER THEIR PROMOTION (Page 2)
    The "banzuke" or rankings for the "summer" tournament of the professional sumo (Japanese-style wrestling) men starting next week at the Kokugikan bowl in Ryogoku, Tokyo were announced at day break Saturday, based on performances in the last tourney in January. Photo shows two of the wrestlers quite pleased with the positions of their names, Kiyomigawa (left) newly promoted as a "makunouchi" or wrestler of the top ranking circle and Terukuni, who though only 22, has been elevated to "sekiwake" or rank third below a grand champion.