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NEWS
Gala's TOKYO MAP RIGHTS COOKING |
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NEWS
"Mr. Bookstore Grand Prix:" Isaka Wins Fifth Annual Prize "Mr. Bookstore Grand Prix" Kotaro Isaka, who has been nominated every year since the prize's inception five years ago, has been selected as the 2008 winner of for his novel "Golden Slumber" (published by Shinchosha). Because this work has been repeatedly appraised as a "hot" item in comparison to previous prizewinners, the awards ceremony held in Tokyo on April 8 was filled to capacity as booksellers and others from the publishing industry crammed into the hall. It has been five years since the Bookstore Grand Prix was started by interested booksellers. It was established as a regular springtime event at a time when comments voicing concern over the future prospects of booksellers were reaching critical levels. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000081 |
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Gala's TOKYO MAP Vol 1: Waseda, or where modernity and the past cross At the time I first came to Japan, the word "Waseda" meant to me nothing but the name of the university I would attend for one year in order to improve my Japanese. But I realized quite soon that there was actually something more. Read More >> http://www.trannet.co.jp/pre_up/web_news/2008/column/tokyomap/01.html |
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RIGHTS This issue's Feature: SELF-HELP (part 1) 
Soroban Brain Training: Rejuvenate Your Brain![Self-Help, Mathematics] Kazuhito Kawanishi This is a how-to book that illustrates how to activate your brain, reduce memory loss, and prevent dementia. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000056 
The One-Minute Charge - 70 Ways to Pep Yourself Up When You're Down [Self-Help, Psychology] Kaori Hatou Most of us live in this hectic world facing many problems at work or at home. In "One-Minute Charge - 70 Ways to Pep Yourself Up When You're Down," the author teaches you how to live life more comfortably without having to spend time or money. These tricks, based on Hatou's Charging TherapyR, are designed to change your pace and help you to view things from a different angle. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000040 
How to Become Miraculously Happy - The Habits of Lucky Women and Unlucky Women [Self-Help] Nami Yoshikawa Humans are creatures of habit. A person's luck is by no means predetermined, but is created and recreated by their own habitual way of thinking and doing things. While lucky people have learned habits that help bring them good luck, unlucky people have somehow developed habits that bring them bad luck. What that means, though, is that anybody can improve their luck by learning how lucky people habitually think and behave. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000034 
The Birthday Promise - The affirmation that brings you happiness [Self-Help] Nami Yoshikawa Each and every one of us is given a promise by the Universe upon coming to this earth. We need to know that that promise exists in order to fulfill our mission on this planet, and then to improve our lives. This promise is called the Birthday Promise. It is that promise which will lead us to success and happier lives, because that is exactly what the Universe wants us to have ? happy and enjoyable lives. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000035 |
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COOKING 
Konnyaku-itame(Sauteed konnyaku) Some Japanese foods have quite a few humorous or unique English translations. For example, for inari-zushi (sushi rice wrapped in fried tofu skin) there's "football rice" (for its shape and color). And takoyaki (round shapes of octopus bits and egg, baked in flour batter) are often called "octopus balls." But few, I think, can beat konnyaku, the main ingredient of my recipe today. Often, especially in older dictionaries, I find it translated as "devil's tongue"! That makes you wonder how intimidating konnyaku must have looked, for someone long ago, to come up with such a dramatic description! If you aren't familiar with this firm, meaty and gelatin-like food with a chewy texture, don't be intimidated by the translation. Konnyaku has nothing to do with devils! Rather, it's a yamlike member of the potato family. To my relief, nowadays I find konnyaku translated, in recipe books and on store shelves, more often as "yam potato gelatin" or "taro gelatin." 
Some people think konnyaku doesn't have much flavor on its own. But it's rich in dietary fiber and low in calories, and is very popular in everyday Japanese cooking. It makes a perfect vegetarian side dish and also can be used as a primary ingredient in soup or with meat. Typically, blocks of konnyaku are sold sealed, with water, in plastic bags The thin noodle version, called shirataki, is also popular. Konnyaku may also come in different colors such as white, gray or red, if they're made from powdered yam or if seaweed or chili pepper are added. If konnyaku is not readily available in your area, you can try this recipe with another chewy ingredient such as squid, cleaned, peeled, and coarsely chopped. Adjust the spiciness until you find the perfect level to suit your tongue, if not the devil's! Submitted by Ayako Akeura A member of TranNet and freelance translator based in New York City INGREDIENTS (2-3 servings) T = tablespoon t = teaspoon 1 block konnyaku (yam cake; approx. 200 g) 2 T sesame oil 1.5 T sugar 1.5 T soy sauce 1 T sake or white wine 1 t scallion (green part), finely chopped 1 t roasted white sesame seed togarashi Japanese hot pepper (or red chili pepper) How to make Konnyaku-itame 1) Combine and mix sugar, sake, and soy sauce and set aside. 2) Lightly cut both sides of the konnyaku with a knife in two diagonal directions, to leave grid lines in a diamond pattern (This allows seasonings, added later, to reach deeper into the konnyaku). 3) Cut the konnyaku with a knife or scoop with spoon into bite-sized pieces. Put in boiling water for a few minutes to soften and remove and odor. Drain and pat dry with paper towel. 4) Over medium heat, heat sesame oil in a pan and put in konnyaku pieces. Sautee and stir for a few minutes until well-coated in oil and heated through. 5) Toss in the mixture of sugar, sake and soy sauce and keep stirring for a few minutes. 6) Toss in roasted sesame seeds, chopped scallions, and a pinch of red chili pepper and stir until evenly mixed. Serve hot or cold. |
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