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NEWS
ANIME@WORK RIGHTS by Kanji Hanawa [Fiction, Mystery, Horror] by Hiromi Tanaka [Self-Help, Manga] by You Iwamoto [Non-fiction, Travel, Impressive, Self-publishing, Essays] COOKING MOJI |
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NEWS
Amazon Japan: Rankings of Individual Publishers Released for the First Time Amazon Japan has released 2006 and 2007 rankings for the top 100 publishers of Japanese books based on individual sales. Other information such as total sales and number of copies sold was not made public. According to a bulletin, the decision to make these rankings public for the first time was based on "numerous requests from publishers over the past." Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000062 |
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ANIME@WORK Anime scriptwriter Yamanobe Kazuki's Anime and Historical Drama Update - No.16 In this column, animation script writer Kazuki Yamanobe provides information on Japanese animation and period pieces. Today's installment includes remarks on period pieces and productions by the Gekidan Shinkansen Theatrical Troupe which make use of the unique characteristics of period pieces and kabuki. The Gekidan Shinkansen Troupe, with Hidenori Inoue at the helm and playwright Kazuki Nakashima in charge of production, was established in 1980 for students at Osaka University of Arts... Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000068 |
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RIGHTS 
One Hundred and One Nightmares[Fiction, Mystery, Horror] Kanji Hanawa Akumu hyakuichi ya (One Hundred and One Nightmares) is a collection of short stories exploring our deepest fears and neuroses while remaining firmly rooted in our experiences of daily life. Although drawing on elements of Japanese culture, the nightmarish scenarios are surprisingly familiar for Western readers who will immediately identify with the characters and the situations they face. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000061 
Little Tips for Big Dreams [Self-Help, Manga] Hiromi Tanaka In this book Tanaka shares with us her key to achieving her dreams. She says that the secret is in starting with something small. In "Little Tips for Big Dreams," Tanaka shows us how we can do this through dozens of simple tips that we can start practicing today. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000013 
Diary of World Schooling [Non-fiction, Travel, Impressive, Self-publishing, Essays] You Iwamoto You Iwamoto is a typical 20-year-old college student, but he reaches a point where he cannot deny that something very important is lacking in his life. He makes the decision to leave his family, and friends, take one year off from school, and goes abroad. This book is his diary as he travels throughout Asia, Africa and Oceania doing volunteer work. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000006 |
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COOKING 
Buta no Kakuni (Soy-simmered Pork Belly) Living in Spain, I've found that the meat here is delicious - especially the pork. Iberian uncured ham is one of the famous tapas (Spanish canapés served with drinks). Now I understand why Spanish pork (called Iberian pork) is becoming popular in Japan. Today I would like to present to you a nice Japanese meal made with pork, buta no kakuni. Buta no kakuni originated from a Chinese dish called dongpo pork. In Okinawa it's called rafute and is considered a ceremonial dish. Pork contains essential amino acids and is also very rich in vitamin B1. Vitamin B1 is said to be good for reducing fatigue. Okinawa is famous for the longevity of its people, who eat pork almost every day. The protein from pork is effective in preventing several types of diseases. I've found something in common between Okinawa people and Spanish people; they're both usually tolerant and open-minded. It might be because of the good effects of the pork! You'll need to cook the pork at least 1 hour, so that it becomes tender. Even though the boned rib of pork is often quite thick, after a few hours of cooking it becomes juicy and chewable. Just thinking about that soft pork makes me smile! You will definitely love this dish!! Submitted by Yuko Tamaki-Welply A member of TranNet and freelance translator based in Southern Spain INGREDIENTS (4 servings) c = cup g = gram T = tablespoon 800 g boned rib of pork, cubed 4 T sugar 5 T soy sauce 3 c water 1 c sake (optional) 4 T mirin* (optional) * mirin = sweet sake How to make Buta no Kakuni 1) Grill the meat until it browns. 2) Place the meat in a pot and add the water. 3) Boil the meat in the water at medium heat for about 1 hour. Throw away the boiled water. 4) Boil 3 cups of water at medium heat. 5) After bringing it to boil, add the sugar, and the sake and mirin (if used), and boil it again. Then cook it for half an hour at medium heat. 6) Add the soy sauce, turn the heat to low, and cook for 20 minutes. |
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