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NEWS
Gala's TOKYO MAP RIGHTS COOKING |
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NEWS
"Confession" by Kanae Minato "Confession," which first went on sale August 5, underwent its sixth printing September 29, bringing the total number of copies to 65,000. The book is the debut work of novice writer Kanae Minato. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000215 Star of the Movie "Departures" Lists "Coffinman" Among Favorite Books Shinmon Aoki's novel "Coffinman," published 15 years ago in 1993 by Kashiwa Shobo, was born out of unending exposure to human death, but also incorporates poetry and fairy tales. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000216 |
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Gala's TOKYO MAP Vol.3: Musashino and the beauty of seasons When I talk about Tokyo to foreigners who used to live here for some time, it often happens to me to have to struggle in order to explain why I like Shinjuku's cement so much, why I think one could stay in Koenji for years without any need to go anywhere else for any reason, or why I do not feel so enthusiastic about Shibuya and Roppongi's movida. Read More >> http://www.trannet.co.jp/pre_up/web_news/2008/column/tokyomap/03.html |
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RIGHTS This Issue's Feature: EDUCATION 
Children's Drawings - Understanding Minds[Education, Psychology] Hideo Watanabe Applies Mr. Asari's nine-cell diagnosis method for analyzing mental and physical health. Offers insight into children's past, present and future. Reveals their issues and problems. Helps relieve stress and stabilize their emotions. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000053 
Basic Sports Training Guidance for Children with Special Educational Needs[Education, Family / Relationship ] Katashi Kunoh "Make results happen" ? this is author Kunoh's motto. It is quite possible for all children to develop their physical abilities as long as they can move their bodies, the author maintains. The only question is the time difference in the acquisition of skills. This is a record which amply shows how the sports programmer really exerted himself so that most of the children were finally able to succeed in participating in badminton games thanks to the training they received. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000041 |
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COOKING 
Seared TunaWith this recipe, you no longer have to shy away from those beautiful tuna steaks at your grocer's seafood counter. I had this seared tuna at a Japanese haute fusion restaurant in Las Vegas years ago. Oddly, I remember that the hot topic at our dinner table was the Florida recount. The tuna was amazing - yet so simple that I was able to reproduce later at home. And here I am, two presidential elections later, still using the same recipe. I make this dish when we feel like having sashimi but don’t have the time or energy to drive 45 miles to the Japanese market. Since it's seared and served with zesty sauce and condiments, you don't have to be as fussy about the quality of the tuna. You can use yellowfin (ahi) tuna or albacore tuna from an upscale local supermarket. That being said, you should still be careful about how and where you buy the tuna. That's because, in case of the United States, Food and Drug Administration (FDA) does not require seafood processors and distributors to consider the hazards posed by parasites unless they have reasonable knowledge that their product will be used in a raw or undercooked form. What you can do, in this case, is first to trust your instincts: fresh fish should look nice and shiny and should NOT smell fishy. Then, simply ask the fishmonger if his tuna can be eaten raw. If he is uncomfortable saying yes, ask for a steak that's still frozen in a vacuum package. That way, you know at least that the parasites are all killed, and you don't have to worry about other contaminations since it was flash frozen soon after the fish was caught. But please remember that not every fish is suitable to eat raw even bought frozen. Don't use this recipe for salmon or swordfish. But choice beef tenderloin makes a fantastic substitute. Enough of my lecture. Let's move on. You'll be amazed that something so quick and easy can turn out so delicious! Submitted by Miki Wada A member of TranNet and freelance translator based in New Jersey INGREDIENTS (Serves 4) Yellowfin or albacore tuna steaks, about 1 in. (2.5 cm) thick, about 1 1/2 lb (750 g) Scallions, 2 stalks, finely chopped Ginger root, 2 in. (5 cm) long, grated Garlic, 1 clove, grated Ponzu * *citrus-seasoned soy sauce available in Asian markets or the Asian section of your local grocery store How to make Seared Tuna If tuna is frozen, follow these steps to defrost 90 minutes prior to cooking: Make salt water by dissolving 2 tablespoons salt in 4 cups lukewarm water in a bowl or baking dish. Soak unwrapped tuna for 5 minutes. Pat dry and wrap it in thick layers of paper towel. Keep in refrigerator until needed. 1) Finely chop scallion. Grate ginger and garlic. Combine all and blend well. 2) Sprinkle both sides of tuna with salt and pepper. 3) Heat a heavy frying pan to medium high and add a tablespoon of vegetable or olive oil. 4) Sear tuna 2 minutes on each side. 5) Pour ponzu sauce just enough to cover the bottom of the serving plate, place the tuna on it, and garnish with condiment mixture. * For a fancier presentation, cut tuna into 1/4 inch [6 mm] slices and lay them flat on the plate. Garnish each slice with the condiment mixture. |
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