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BOOK REVIEW: Paper Cutting Made Easy (Kanako Yaguchi, Ikeda Books)
"Paper Cutting Made Easy," with a first edition of 8000 copies, has now reached a total of 47000 copies with
the present fifth edition in print. When you cut the folded paper along the indicated lines and open it out,
a flower-like pattern appears. This is "kirigami," or paper cutting. The author is a paper cutting artist well
known in paper art circles. In the present work, she has recorded and classified by country designs which were
born during the course of her travels, through Japan, France, America...The diagrams included explain how to cut
and fold the designs.
Read More >>
http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000139
BOOK REVIEW: Why the Lies about Environmental Issues? (Kunihiko Takeda, Senyosha)
The first edition of "Why the Lies about Environmental Issues?" was 8000 copies, but with the fifth edition
which came into print on the 25th April, the present total number of copies published is 18000.
Little is more harmful to the environment than recycling plastic (polyethylene terephthalate) bottles,
and dioxins have been victimized by being portrayed as deadly poisons. The author, a scientist, reveals one
after another the lies concealed behind environmental problems.
Read More >>
http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000140
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Anime scriptwriter Yamanobe Kazuki's Anime and Historical Drama Update
[Serial Report: No.7]
In this column the Japanese animated picture script writer Ikki Yamanobe sends us information on Japanese animated
pictures and period plays. The present number will deal with the best works broadcast since April. Although the work
mentioned in the first issue of this column, "The Untold Story of the Tempo Sorcerer," had been scheduled to run for
4 quarters, the broadcast was interrupted after 2 quarters due to a slumping viewing rate. The science fiction
masterpiece, "To Earth.." was brought in and broadcast in its place.
Read More >>
http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000141
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A leading dietician reveals the secrets of Japanese health
Did you know that high levels of cholesterol could disfigure your skin, especially around the eyelids? Or that grapeseed oil
is a powerful weapon against both obesity and dermatitis? Would you like to know what other oils could help you look and feel
younger and more beautiful? If so, check out Dr. Akiko Sugahara's blog and start leading a healthier lifestyle today. The good doctor
is an award-winning dietician and is also the founder of the Sugahara Institute, an organization committed to pursuing both Eastern
and Western approaches to long-lasting health.
Constipation relief as the basis for menopause relief
Many women with severe menopausal symptoms suffer from constipation. This condition also renders its sufferers
more sensitive to the cold, often contaminating the blood and preventing it from flowing smoothly.
Read More >>
http://www.japanese-health.com
Check the book>>
MANAGE THE FAT IN YOUR DIET AND CHANGE YOUR LIFE!
Profile of Dr. Akiko Sugahara
Akiko Sugahara obtained a PHD in complex science major, epidemiology.
She has been working in Japan as a dietician for more than 25 years to
support human health combining both western and eastern medical science.
Web site:
Dr. Akiko's Secret of Japanese Health>> http://www.japanese-health.com
Sugawara Institute>> http://www.suga.gr.jp/sugainst/English_index.html
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ILLUSTRATED BOOK / SPIRITUAL / SELF-HELP / SELF-PUBLISHING |
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Euphoria in the Brain - We Were All Born to Experience Euphoria
by Angela Lala
[Illustrated Book, Spiritual, Self-Help, Self-publishing]
Do you know your "real self?" Deals with a fundamental question, "What is self?"
Explores the invisible "world of the mind." Takes readers through the "healing" process to restore their own selves.
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000058
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SELF-HELP / MATHEMATICS |
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Soroban Brain Training: Rejuvenate Your Brain!
by Kazuhito Kawanishi
[Self-Help, Mathematics]
This is a how-to book that illustrates how to activate your brain, reduce memory loss, and prevent dementia.
This book offers various exercises based on the "Soroban (Japanese abacus)," an excellent traditional device of
Japan which improves Soroban users' numerical ability. No knowledge of the "Soroban" is necessary.
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000056
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JAPANESE COOKING - Enjoy Japanese food at out of Japan |
Gyoza (Japanese Dumpling)
Japanese people really like gyoza; it's one of the most popular dishes in Japan! Restaurants specializing in
gyoza can be found all over the country. But this delicious dish has a relatively short history in Japan; it
originated in China. Japanese people brought back this taste to their own country from China after World War II.
Originally, gyoza as made by Chinese people was steamed, but Japanese people adapted it to their own style
of cooking, resulting in yaki-gyoza, which means "pan-fried" gyoza.
In China, steamed gyoza has a very long history. It's said that some kind of gyoza was eaten even in
during the Tang dynasty (A.D. 618-907). Because a gyoza was similar in shape to a coin, the Chinese considered
it a lucky food that would bring them riches. Nowadays in China, people eat gyoza on very happy occasions such
as Chinese New Year.
Gyoza is a very healthy food, as it contains lots of vegetables. Even very small children can make it, and they
love the taste. Why don't you make gyoza with your family and have some for dinner?
Written by Mami Miyagawa
A member of TranNet and freelance translator based in Paris
♦ INGREDIENTS
(2 servings)
T = tablespoon
t = teaspoon
c = cup
g = gram
filling
200 g minced pork
1/3 cabbage (whole) , thinly chopped
1/2 white leek (stem), thinly chopped
1 bunch nira (Chinese leek), thinly chopped
1 clove garlic, grated
1 t fresh ginger, grated
1/2 t salt
1/2 t pepper
1 T sesame oil
1 T katakuri-ko (potato starch)
2 packs gyoza wrapper (4 dozen wrappers in total)
2 T cooking oil
1/2 c water
sauce
soy sauce
rice vinegar
ra-yu (Chinese chili oil)
* Chinese leek, wheat cake wrapper for gyoza, and ra-yu can be found at Asian markets.
♦ How to make Gyoza
1. Add all the ingredients and mix well until it gets sticky. (Imagine making dough for cookies.)
2. Place a teaspoonful of the mixture on top of a gyoza wrapper. Put a little bit of water
on the rim of the gyoza wrapper, fold the wrapper over halfway and close the edges, making some folds
with your fingers.
3. Heat the cooking oil in a pan and fry the gyoza pieces. When the bottoms of the gyoza
become golden, pour in 1/2 cup of water, cover the pan and let them simmer. When the water is gone,
the dish is ready. Serve with sauce (mix the ingredients according to your taste) immediately.
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Let us know, if you have tried JAPANESE COOKING.
We would be please to hear your voice with your picture.
Mail to>> rights@trannet.co.jp
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MOJI - A Collection of Funny Origins of Sushi Toppings and Sushi Fish Names |
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Fish species are written using a variety of kanji. Each epecies has its own kanji name. It's said that not all such kanji names originated in China: many were created in Japan. Let's study the origins and meanings of fish names.
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