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NEWS
Anime@Work RIGHTS COOKING |
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NEWS
"Homeless Junior High School Student" Ranked Best Seller for the First Half of the Year Tohan Corporation and Nippan Publishing recently announced best sellers for the first half of the year. Ranked in first place by both companies was Hiroshi Tamura's "The Homeless Junior High School Student" (Wani Books). Second was Mariko Bando's "The Dignity of Women" (PHP Kenkyujo), while Keiya Mizuno's "The Dream-Granting Elephant" (Asuka Shinsha) was third. The top ten rankings were the same for both Tohan and Nippan. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000100 Sales of "The Disqualified Employee" Explode When Book Cover Sash is Changed Go Egami's "The Disqualified Employee" (Shinchô Bunko), currently in its tenth printing of 20,000, has now broken the 100,000 mark. After being serialized in Shinchô, it skipped release in hardback and immediately came out in paperback. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000101 |
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Anime@Work Anime scriptwriter Yamanobe Kazuki's Anime and Historical Drama Update - No.17 Today's installment is about the increase in Japanese animations of Korean drama. Korean stars like Jang Dong-gun, Lee Byung-heon and Won Bin are well known in Japan too, thanks to hits like "Winter Sonata" starring Bae Yong-joon, and the more recent "Jewel in the Palace." The "Korean Pop Culture Boom," centering on the elderly female stratum, has been going on for some time now. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000092 |
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RIGHTS This issue's Feature: NON-FICTION (part 1) 
Massoud's War[Non-fiction, Photography] Hiromi Nagakuara The hero of Afghanistan, Ahmad Shah Massoud. An unparalleled commander, feared as the "Lion of Panjshir" during the war with the Soviet Army, Massoud waged a fierce war against the Taliban, a regime strongly supported by Pakistan, as the chief commander of the anti-Taliban United Islamic Front for the Salvation of Afghanistan (Northern Alliance). More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000070 
The Geisha[Non-fiction, History] Hisafumi Iwashita 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. Packed with fascinating anecdotes, this book is an unprecedented thesis on Japanese culture which places Tokyo's little-known geisha and pleasure quarters at the very heart of the city culture. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000063 
My Indomitable Grandmother [Non-fiction, Humor] Yôshichi Shimada At the age of eight, the author was sent to live with his grandmother in Kyushu. Even though they were so poor that they didn't always even have enough to eat, the author has fond memories of his childhood thanks to his grandmother's indomitable spirit and ability to laugh whatever the circumstances. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000032 |
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COOKING 
Hotate butter shoyu yaki (Scallops sautéed in butter and soy sauce)I love seafood as many Japanese people do. I am very lucky to live in Cadiz, situated on the Southern coast of Spain, where seafood is eaten a lot. For example, some popular tapas include shrimp fritters (Tortillas de camarones), Moorish pickleed anchovies (Boquerones en Escabeche), and Gallician Octopus (Pulpo a la Gallega). The other day, when I saw some nice fresh scallops in the shell at the market, I realized that I had not seen a tapas dish with scallops. The recipe I present to you today could be a nice tapas recipe with a slight Japanese taste: scallops sautéed in butter and soy sauce. In my mind, scallops have always been a typical Japanese ingredient that I am used to eating in sushi. However, scallops are, in fact, deeply entrenched in the Christian culture. In French they call them "Coquille St. Jacques", literally translated as "Saint James' Shell". Yes, the scallops were always the symbol of Saint James, one of the disciples of Jesus. According to legend, the apostle once saved a knight covered in scallops (there are some other versions of this story, too). As you know, Santiago de Compostera, the capital of Galicia in Spain, is said to be the place where his remains were buried. The Galician region has a flag inspired by the scallops and is an important medieval pilgrimage route. Another image of scallops in Europe is as a symbol of fertility. Venus, the Roman goddess of love and fertility, was often portrayed in a scallop shell. Botticelli, one of the famous Renaissance artists, also painted her in a half scallop shell (I must say that I did not realize it was a scallop shell). In Japan, sautéed scallops are sometimes served in the shell, so now the meal reminds me of Venus! In fact, scallops are very rich in Vitamin B1 and some people in Japan call them a "vitamin for the heart" because of their beneficial effects on the heart. This may be the reason why Venus was painted in a scallop shell! Japanese people do not just eat scallops sautéed, but also in various other ways: sashimi (raw scallops), stewed, and fried with breadcrumbs. The scallop adductor is also eaten dried as a snack to nibble on. In each case you can enjoy a different scallop taste, but what I like most is scallop sashimi, and, as I mentioned earlier, in sushi! The meaty but soft scallops go very well with the sticky sushi rice. However I also love this recipe, scallops sautéed in butter and soy sauce. The soy sauce mixed with butter gives such a rich and unique flavor. This is a perfect appetizer recipe for your summer evening party! Submitted by Yuko Tamaki-Welply A member of TranNet and freelance translator based in Southern Spain INGREDIENTS (2 servings) c = cup g = gram T = tablespoon t = teaspoon 200 g scallops (or scallop adductors), preferably meant to serve raw 1 T flour 2 T butter 1 t soy sauce 1 t white wine salt and pepper to taste How to make Hotate butter shoyu yaki 1) Make a cut in the scallop surface and sprinkle salt and pepper on it. 2) Sprinkle flour on it. 3) Heat 1T of butter in a frying pan, sauté both sides of the scallops. 4) Then add the rest of the butter, white wine and the soy sauce to make a sauce. 5) Serve it hot with the sauce. |
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