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NEWS
Author's Voice RIGHTS COOKING |
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NEWS
First Printing of "Six-Star Fortune Telling" totals 4 million copies Bestsellers released on August 20th a first-edition run of 4 million copies of the Wani Bunko imprint's "The 2009 Edition of Your Destiny According to Six-Star Fortune-Telling" authored by Kazuko Hosoki. This series launched in 1987, and with this August 20th release, it achieved a total release of 75 million copies over a 23-year period. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000211 |
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Author's Voice The voice of invincibility reaches Russia My first impression of Mr. Keiichi Tainaka, the author of "Want to Win? Get Serious!," still remains strong. His arms, as seen through the opening of his cuffs, were fully emblazoned with splendid tattoos. When he walked, there was a swagger in his gait. When he looked at you, he gave you a sharp glare. No matter how you diced it, he seemed shady. The first thing he said to me right off the bat was "Sensei Chikatani, I look forward to receiving your guidance. You know, Japan can be very bad. Once someone drops out of society, people get cold. Hey, despite my appearances, I'm seriously busting my chops to contribute to world peace here, you know!" Read More >> http://www.trannet.co.jp/pre_up/web_news/2008/column/authors_voice/tainaka_en.html |
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RIGHTS This Issue's Feature: BUSINESS (part 2) 
From Ordinary Girl to Second in the World: How I Became Britannica's No. 2 Saleswoman [Business, Self-Help] Hiromi Wada Hiromi Wada: an ordinary Japanese girl; growing up, never tops at anything. But her life changes when she joins Britannica. She chooses sales simply to be happy earning lots of money. As a new hire, she struggles with a whole new world. Gradually she finds her own way of connecting with people: by smiling all day, sharing their dreams and excitement, learning to be a pacesetter for both customers and co-workers. While staying honest - with others and herself - she keeps discovering new techniques and guiding principles. Rights Sold to: China, Korea, Russia More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000015 
Panasonic Matsushita Electric 100 Billion-dollar Group Strategy[Business, Management] Kazumasa Takeuchi and Kenny Takeda Konosuke Matsushita started his company in 1918 by making electric light bulb sockets. His company transformed into the hugely successful, leading consumer electronics company in Japan. However, they suffered from the so called "Big company disease" resulting in over 4 billion dollars of debt. This book is the story of Matsushita's sixth CEO and 21st century savior, Kunio Nakamura. His ingenious strategies eliminated the traditional organizational structure, such as the operating division system, and also many subsidiary companies. Rights Sold to: Russia More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000032 
I will make it! --- The World's Best Craftsman, Masayuki Okano[Business, Technology] Masayuki Okano When you were a child, you might have thought, "I hate an injection because it hurts." On the day before getting a vaccination shot, every child wished there were a painless needle.In fact, this childhood dream is about to come true with his company.But you might be still skeptic. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000001 |
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COOKING 
Daikon SaladCompared with ten years ago, it's interesting to observe the variety of Japanese ingredients that are becoming prevalent in U.S. supermarkets. Here in New York City, along with Japanese food items that are already familiar such as shiitake mushrooms and tofu, it's no surprise to encounter a stack of white daikon in an average grocery store. Instead of standing out as an exotic and unique vegetable from Japan, to my eyes they seem to be pretty comfortable sitting next to the usual faces like carrots and celery. Daikon does seem different in the U.S., however. Aside from flavor differences, I often notice that daikon sold here (except at some specialty grocery stores) look rather slender. The typical daikon in Japan is fatter and denser looking. Another thing is that while daikon in Japan is often available with its green leaves still attached, here in the U.S. they are almost always cut off. This is unfortunate since those leaves can be enjoyed in many ways such as pickling and mixing into rice. So if by luck you happen to get one with fresh vivid green leaves, I recommend you try them instead of just tossing them! Also, one tip to preserve daikon better in the refrigerator is to store them in a plastic bag or wrapped in newspaper (common in Japan) to prevent dehydration. While white, straight-shaped daikon, such as aokubi-daikon, is probably the most common type in Japan, daikon comes in a range of shapes, colors, and taste varieties in every season. It is an all-time popular ingredient in everyday Japanese cooking as freshly grated daikon-oroshi to accompany tofu and various broiled fish, as a must-have in a hearty pot dish, or shredded to garnish sashimi platters, just to name a few. Fresh daikon's crispness and its moist, refreshing taste make it a popular ingredient for typical Japanese salads, too. In this sizzling summer, I thought it would be perfect to introduce this simple daikon salad seasoned with a soy sauce based dressing. It's certainly a refreshing platter that will keep you out of the kitchen. Submitted by Ayako Akeura A member of TranNet and freelance translator based in New York City INGREDIENTS (2-3 servings) T = tablespoon t = teaspoon 1/2 Japanese daikon radish 1 Japanese kyuri cucumber (approx. 100 g)* 2 T soy sauce 3 T rice vinegar (if unavailable, lemon juice) 1 T vegetable oil (canola oil, extra virgin olive oil, etc.) 1/2 c sugar 1 t salt pinch salt and pepper *If not available, substitute another type of cucumber How to make Daikon Salad 1) Combine soy sauce, rice vinegar, sugar, salt, and pepper in a bowl and mix well. Add vegetable oil and stir well. Set aside. 2) Peel daikon and cut into thin strips. Cut cucumber lengthwise, remove seeds with a spoon, and cut into thin strips about the same size as the daikon. Put them in a bowl and sprinkle with salt. Mix by hand, and leave for just a few minutes. Rinse under water and drain thoroughly. 3) Pour the dressing over before serving. Garnish with grape tomatoes or fresh herbs, to preferred taste. |
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