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NEWS
AUTHOR'S VOICE RIGHTS COOKING |
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NEWS
The Businessman's Essential Tool for Managing Information "See Your Entire World in a Single Notebook," published by Nana Corporate Communication, has shown promising sales since its release on March 12. This business text provides an introduction into the art of managing all information with just a single, inexpensive 100-yen notebook. The book is proving to be a hit because it diverges from methods which equate information management with organization or classification, techniques which most people cannot maintain for long. Instead, it introduces a simple, cohesive method for managing information which can be put to use immediately. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000073 Morning Reading The Morning Reading Campaign (the implementation of an independent reading period each morning known as "morning reading") first began at Funabashi Gakuen Girl's High School in Chiba Prefecture (currently Toyo High School) in 1988. Twenty years have now passed, and as of January this year, the number of elementary, junior high and high schools participating in the program has climbed to 25,000. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000074 |
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AUTHOR'S VOICE What Our Body is Craving : the Power of Tsubu-Tsubu "Fancy eating at Tsubu-Tsubu Cafe?" asked a colleague of mine one day. Tsubu-Tsubu Cafe is run by Yumiko Otani, a food designer who is also a member of Japanese Writers' House. She organizes an NGO, The International Life & Food Association (ILFA), whose motto is "changing our diet can change our life." She also runs a restaurant, Tsubu-Tsubu Cafe, that serves a variety of grain dishes, and publishes a magazine called "Tsubu-Tsubu." Read More >> http://www.trannet.co.jp/pre_up/web_news/2008/column/authors_voice/otani_en.html |
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RIGHTS This issue's Feature: COOKING 
New Grains[Cooking, Nutrition] Yumiko Otani Among the 50 recipes are mixed grain tartlet, boiled taro topped with savory awa millet crumble, buckwheat vegetarian sausages, icicle radish simmered with glutinous kibi millet, and hie millet parfait. A self-avowed gourmet, Yumiko Otani, used to lead an ultra-busy, irregular life, frequently eating out. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000010 
Simple Weekend Beauty Diet[Cooking, Nutrition] Kanna Himiya This book introduces many simple yet nutritious and eye-pleasing recipes that will help improve your health and beautify your body. The Simple Weekend Beauty Diet is ideal for working women who experience health and skin problems due to unbalanced diet and stress from busy schedules. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000026 
Recipes for Romance and Beauty[Cooking, Nutrition] Kanna Himiya This book introduces recipes that will beautify your body and invite a happy romance. Regain your glow and attract a happy romance with "Recipes for Romance and Beauty"! More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000026 
Cooking to Boost Brainpower! [Cooking, Nutrition] Kanna Himiya Looking for ways to enhance your kids' brainpower. Don't feed them TV dinners. Instead, cook them tasty and healthy food. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000016 |
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COOKING 
Temaki (Hand Roll Sushi)Running out of ideas for your next party? Want to try something new but don't know what? Try this fun-and-easy roll-your-own sushi! When you hear the word sushi, you probably think of the oval-shaped nigiri with a slice of raw fish on top, or the artistically crafted maki rolls sliced into disks. While those are the most popular traditional sushi, even in Japan they're considered by most to be something you have when dining out. Those works of art are best left to highly skilled professional chefs who have access to reliable supplies of top-quality fresh seafood. Lesser known but no less delightful is the cone-shaped temaki hand roll, a great home cooking alternative. Here's the deal: you prepare and lay out a variety of ingredients, and then each person at the table makes their own hand rolls! It doesn't take a trained hand. It doesn't even call for raw fish. (Sushi actually means a dish of vinegared rice, not necessarily with raw fish.) Yet it's colorful, delicious, and super-healthy. And best of all, your family or guests will have a lot of fun making their own sushi. As far as the filling ingredients go, you can get as creative as you want. While I consider myself a good little Japanese wife, I always dread the 75-minute trip to the Japanese grocery store. So I kept experimenting with different ingredients locally available in American supermarkets. And what I've ultimately discovered is that anything that goes on sandwiches and canapes can be used for sushi! But of course, if you and your friends are into eating exotic sea creatures, make a special trip to a Japanese grocery store for fresh raw seafood. (Caution! When shopping at a fish market or Japanese market for foods to serve at home, make sure the seafood you buy is labeled "sashimi grade" - intended for raw consumption.) Submitted by Miki Wada A member of TranNet and freelance translator based in New Jersey INGREDIENTS (6 servings) SUSHI BASE: 6 cups short-grain white rice 20 sheets sushi nori seaweed (4 x 7 1/2 inch rectangle), cut in half 3/4 cup pre-seasoned sushi vinegar (such as Nakano or Marukan brands) soy sauce 1 dab wasabi (to add to soy sauce - careful: it's hot!) FILLING SUGGESTIONS (Set out as many as you like, and let your diners choose!) From local grocery store: 1 English cucumber (or 2 baby cucumbers), seeded, cut into 3-inch-long julienne strips 1 avocado, cut into strips 1 bunch arugula or sprouts, washed and dried 4 asparagus, steamed, chilled, cut into 3-inch lengths 6 sticks imitation crab, shredded 8 oz smoked salmon, cut into 1/2-inch-wide strips 8 oz roast beef or ham, cut into 1/2-inch-wide strips 4 slices American cheese, cut into 1/2-inch-wide strips 4 oz cream cheese 6 oz canned tuna, tossed with mayonnaise From Japanese market: 3 oz sashimi-grade tuna (maguro), cut into 1/2-inch-thick, 3-inch-long strips 2 oz salmon roe (ikura) 1 eel, sold pre-cooked and seasoned, cut into 3-inch-long strips How to make Temaki 1) Using a fine strainer and a bowl, rinse the rice with cold running water until water runs clear. Drain well. Pour rice into pot with equal amount of water (6 cups). 2) Bring pot to a boil over medium-high heat and immediately turn heat to low. Cover tightly and simmer for 10 minutes. Remove from heat and let sit, covered, for 15 minutes. Do not remove cover during the entire process. 3) Pour seasoned vinegar over rice and fold in thoroughly but gently with a wooden spatula. 4) While rice cools to a little warmer than room temperature, prepare filling ingredients. Arrange them on a large platter, alternating colors for more visual interest. Serve rice, seaweed sheets, soy sauce and wasabi. 5) To roll a sushi at the table, lay out a sheet of seaweed, spoon on about a tablespoon of rice, spread it into a wedge shape as pictured above. Top with a couple of favorite fillings. Starting at the lower left corner of the seaweed, roll it into a cone shape. 6) Dip the top of the temaki cone into a small amount of soy sauce with wasabi, and enjoy! |
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