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The Appeal of "Paper" is Revived Again This Year
Once again this year, the eighteen publishing companies who comprise the Dictionary Association are promoting the "revival of printed dictionaries" and carrying out a campaign in bookstores aimed at school teachers and students.
This year, which marks the sixth since the campaign's inception in 2002, is using "printed dictionaries first!" as its catch phrase for 100,000 copies of an A5 size 8-page booklet which it has produced. Sales promotions are targeting first-year students at leading high schools.
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http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000004
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BOOK REVIEW: Reading Botchan First Hand by Soseki Natsume (Shueisha)
Reading Botchan First Hand went on sale on October 17 with a first printing of 18,000 copies. Combined with the second printing on November 1, a total of 38,000 copies have been issued.
The opportunity to access the actual manuscript written by Soseki Natsume is no longer something available only to researchers or ardent fans. With the publication of this work, those in the general population now have easy access too. Readers can now peruse the actual manuscript of Botchan printed in color photos just as it was written by Soseki. Notes are provided for cursive characters, old-style kanji forms, and special kana usages which may be difficult to read.
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http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000001
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Anime scriptwriter Yamanobe Kazuki's Anime and Historical Drama Update - No.13
This time, I'd like to discuss the late night animation programming on Fuji Television called Noitamina. This word, which is animation spelled backwards, was chosen by the production staff who wanted to overturn everyday perceptions about animation. To date, the titles broadcast by Noitamina include Honey and Clover (24 episodes), Paradise Kiss (12 episodes), Ayakashi-Ayakashi (11 episodes), Jyuohsei (11 episodes), Honey and Clover II (12 episodes), Hataraki Man (11 episodes), Nodame Cantabile (23 episodes) and Mononoke (12 episodes). As a quick glance shows, these programs are largely adaptions from girls' manga.
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http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000003
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MYSTERY / FICTION |
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TENGU
by Tetsutaka Shibata
[Mystery, Fiction]
Motorcycle journalist and world adventurer Tetsutaka Shibata has constructed in TENGU a novel whose ambitions are as massive as its subject matter, weaving an intricate web of history, science, reportage, and fable that redefines the boundaries of the mystery/detective novel, thus establishing himself as a new and formidable voice in the genre. Having honed his craft in the field, the 50 year-old Tokyo writer has recently turned his pen to fiction writing, which he states as the fulfillment of a lifetime dream and the logical next step in the trajectory of his carefully considered career in letters.
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000062
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NON-FICTION / HISTORY |
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The Geisha
by Hisafumi Iwashita
[Non-fiction, History]
This book unravels the story of the geisha from ancient times to the present day. It explores the essence of the city culture whilst providing an introduction to its history and conditions.
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000063
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NUTRITION / HEALTH |
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Manage The Fat in Your Diet and Change Your Life!
by Akiko Sugahara
[Nutrition, Health]
It has become common knowledge that excessive consumption of foods high in fats and cholesterol increases the risk of developing heart disease, high blood pressure and stroke. Yet people's knowledge about fats and cholesterol remains fragmentary. In this book the author tries to correct some of the widely held misconceptions about fats and cholesterol.
More Info>>
http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000052
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JAPANESE COOKING - Enjoy Japanese Food Outside Japan |
Creamy Napa Cabbage Stew with Chicken and Carrots
Napa is a large-headed cabbage with oblong-shaped leaves that are yellowish-green and crinkled at the tips and white and crisp at the core. It has a sweeter and milder flavor than the regular green cabbage. Although it's available year-round, napa is a fall and winter crop and tastes best from now (November) through February. It's rich in vitamins A and C, calcium and fiber.
Napa is also known as Chinese cabbage. As its name implies, it originated in China, and it has been cultivated there for over six thousand years. Yet it wasn't until the early 20th century that the napa cabbage was brought to Japan, by soldiers returning inform fighting in China during the Russo-Japanese War. Though its history in Japan is relatively short, napa is one of the most popular winter vegetables there. People enjoy eating it cooked in soups, stews and stir-fries, as well as pickled.
Simple and easy to prepare, this creamy napa cabbage stew makes a comforting weeknight supper on a chilly autumn or winter evening. It pairs well with hot steamed white rice.
Submitted by Kaoru Chatani
A member of TranNet and freelance translator based in Detroit, Michigan
♦ INGREDIENTS
(3 servings)
c = cup
T = tablespoon
t = teaspoon
lb = pound (= 450 grams)
1 lb napa cabbage, cut into bite-sized pieces, divided into stalks and leaves
1 c carrot, thinly sliced
1/2 lb chicken breast tenders, cut into bite-sized pieces
1 c oyster mushroom caps, sliced
1 T peeled fresh ginger, minced
1 T canola oil, divided
2 T sake (rice wine)
1/2 C chicken stock
1/2 t salt
1/2 t black pepper
1 c 2% low-fat milk
2 T cornstarch
4 T water
♦ How to make Creamy Napa Cabbage Stew with Chicken and Carrots
1) Combine the cornstarch and water in a small bowl; set aside.
2) Heat 1/2 tablespoon oil in a large non-stick skillet over medium-high heat. Add the chicken; cook 3 to 4 minutes. Remove from the pan; keep warm.
3) Add remaining 1/2 tablespoon oil to the pan. Add the carrot, ginger and napa stalks; sauté 2-3 minutes. Add the mushrooms; saute 1 minute. Return the chicken to the pan; sauté 1 minute. Add sake, chicken stock, salt and pepper; bring to a boil. Cook 10 minutes.
4) Add the napa leaves and cook for another 5 minutes or until tender.
5) Add milk and the cornstarch mixture to the pan; stir well with a whisk. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly.
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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 - KANJI PICT•O•GRAPHIX |
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How do you study the written Japanese characters known as kanji? You stare at each kanji and make up a story in your head that you can mentally "attach" to the kanji to help you recall its meaning when you meet it again in the future. Some types of kanji have retained their pictographic forms and look very much like the objects they represent.
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