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BOOK REVIEW JAPAN: With One Notebook Your Dream Will Always Come True
by Masatoshi Kumagaya
The author Kumagaya, CEO of GMO Group has been pursuing a number of goals which he had decided to accomplish and had written down in his original 15 year plan. Many of the goals, especially in the business and social fields, such as establishing his own company and getting it listed on the stock exchange, have been realized....
In this book, Kumagaya will show you how to set-up and use a personal organizer consisting of a 'goal planner', which occupies the major part of the organizer, an 'action planner' and an 'ideas planner'.
Read More >>
https://www2.trannet.co.jp/jwh/ep/tjc_news_dtl.asp?dk=N0000060
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How Factories Work by Mitsuo Matsubayashi/Hiroshi Watabe
[Production, Management, Business]
Everything about a Factory is explained in an astonishingly easy-to-understand manner. Let's discover how a factory produces quality products at low cost and on time, and look at the latest developments in the manufacturing industry. The knowledge gained from this book will give you an advantage in working for, or dealing with, a manufacturer.
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000029 |
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Beauty is in the Mind by Yasuyuki Sato
[Self-Help, Manga]
Be a star! Find your inner beauty and discover your true self from this half comic book---70 practical steps showing you how you can become a radiant, irresistible person that everybody loves!
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000028 |
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Hopelessly in Love by Mika Naitou
[Romance, Fiction]
An emotionally engaging story of a college girl who gets involved in a triangular love affair. Thrown into emotional turmoil, the heroine must make a painful choice. This novel will resonate with anyone who had a hopeless crush or an unrequited love.
More Info >>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000003 |
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JAPANESE COOKING |
TERIYAKI SALMON
Today, at the weekly market in Challans (western France), someone recommended that I buy a slice of salmon fresh-caught near Brittany, 250 km northwest of Challans. As it was so fresh, I felt like cooking it as simply as possible, just with a typical Japanese sauce: teriyaki.
In France efforts have been made to protect wild salmon for more than two decades. Many fishing associations have been working hard to ensure the free circulation of salmon migrations. Thanks to this work, salmon is found almost everywhere in France: from the northwest (Brittany and Normandy) to the southwest regions (near the river Adour and mountain streams in the Pyrenees). But 80 percentage of the salmon fished in France comes from a river that flows through western Brittany. There is even a village in Brittany called Pont Scorff, where an annual salmon festival is celebrated every summer. Now I understand why there are tons of sliced salmon in the supermarket!
Salmon is considered the most popular fish in the world. It is sometimes called "the king of fish" - or even "the fish of God", by the Ainu. They believed that salmon, which is always abundant and fished in winter, is a gift of God because it gives them plenty of precious proteins to warm them up from inside.
Oriental medicine traditionally divides foods into two different types: yin foods, which cool us down, and yang foods, which warm us up. Salmon is categorized as a yang food because it has heating effect on the body. It makes the stomach active and improves blood circulation. Salmon is also considered to be important for our skin, since the skin of salmon contains lots of collagen, a substance that constitutes one-third of the human skin. Salmon is known to be a good low-fat source of protein.
In Japan there are plenty of ways to cook salmon, such as grilled, fried, and even steamed. That shows how popular salmon is in Japan! But today I chose to present you a simple yet tasty recipe, teriyaki salmon.
Written by Yuko Tamaki-Welply
A member of TranNet and freelance translator based in France
How To Make TERIYAKI SALMON
♦ INGREDIENTS
(serves 4)
T = tablespoon
t = teaspoon
c = cup
400 g : Salmon (or 4 slices)
100 g : Oyster mushrooms (hiratake, sliced)
3 T : Sweet sake (mirin)
3 T : Soy sauce
1 t : Sugar
1 t : Shallots (kotamanegi), chopped
♦ How to make Japanese Cooking
1. Prepare the teriyaki sauce by combining sweet sake, soy sauce and sugar in a soup bowl and mixing well.
2. Cut a slice of salmon into two. Soak the slices in the teriyaki sauce for about half an hour.
3. Preheat the oven to 155 ºF (220 ºC). Place the slices of salmon in a Pyrex dishwith a bit of teriyaki sauce and then put it into the oven.
4. Brown the salmon for about 10 minutes. Then add some cut oyster mushrooms and continue to cook.
5. Turn the salmon over to broil the other side, adding the rest of the teriyaki sauce, for another 10 minutes.
6. Serve hot, sprinkled with chopped shallots.
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MOJI |
AMBITION
To be ambitious
and work diligently every day
To change everything with ambition.
RIGHTS AVAILABLE!
Calligraphy and Poetry by Souun Takeda
Translated by Kazuo Kawamura and W.I. Eliotte
Copyright(C) 2006 Souun Takeda
Tanoshika Published by Diamond, inc.
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