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NEWS
A Success Story: Selling Discarded Leaves Revives Dying Town "That's It - Let's Sell Leaves!" by Tomoji Yokoishi is drawing attention recently. Approximately twenty years ago, Yokoishi was dispatched as an agricultural advisor to Kamikatsu, Tokushima Prefecture, a dying town with an aging population. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000218 "Science People" by Yoshitani (Chukei Publishing) "Science People," with a first printing of 100,000, has currently reached a total of 130,000 copies. The book, which is part of the "I am an Otariman" (I am an Otaku Salaryman) series, is the latest work of the popular writer Yoshitani. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000217 |
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RIGHTS This Issue's Feature: ILLUSTRATED BOOK 
Dogs Love People [Illustrated Book, Children's, Animals] Kengo Ishiguro / Tatsuro Kiuchi Have you ever thought about how many people a single seeing-eye dog encounters in his or her lifetime? And more: how much love is exchanged between them? This beautifully illustrated book has the answer. Enjoy being embraced by the warmth of the life of a dog! Dogs are wonderful! More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000031 
My Brimming Heart [Illustrated Book, Poetry] Fusako Ando Racing heartbeat at the beginning, heart filled with love, uncontrollable tears, a sense of insecurity running through my mind... The emotions of a girl in love are portrayed in Gogyohka (five-line poetry). Love spills out of 54 pieces of poetry. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000055 
Euphoria in the Brain - We Were All Born to Experience Euphoria[Illustrated Book, Spiritual, Self-Help] Angela Lala Do you know your "real self?" Deals with a fundamental question, "What is self?" Explores the invisible "world of the mind." Takes readers through the "healing" process to restore their own selves. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000058 |
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COOKING 
Foil-Baked Rainbow Trout with Miso Butter"Hey, is there any way you can digitally remove a fish head?" I asked my know-it-all 18- year old. "Huh?!" I went on to explain how I had intended - but forgot - to do away with the head and tail of the fish to make it more presentable for this submission. In Japan and in my household, smaller fishes are always served whole. On the other hand, I am so used to Americans saying, "There's just something creepy about making eye contact with your meal" ... or something along those lines. Come to think of it, I've never seen an American recipe with a picture of a whole fish. I realize that, for many, seeing a whole cooked fish is close to what I feel seeing a whole piglet on the table. But my daughter told me that "photoshopping a fish head off" can be an involved process and said, "Maybe Michael can do it, and he won't charge you much." Thus, the fish lies with its head and tail intact. Rainbow trout have been introduced to and become established in fresh waters of many countries throughout the world. They are readily available and always look nice and fresh at any fish counter. Even if you're not big on eating fish, the scrumptious flavors of miso, butter, and shiitake mushroom are sure to prevail over the earthy flavor. If you aren’t sure about the combination of butter and miso, trust me: you will adore it. Submitted by Miki Wada A member of TranNet and freelance translator based in New Jersey INGREDIENTS (Serves 4) Rainbow trout: 4 small, whole, head on or off, gutted and cleaned Fresh shiitake (or cremini) mushrooms: 8, stemmed Onion: 1 medium Butter (or your choice of spread): 4 tablespoons Miso: 3 tablespoons Mirin (Japanese sweetened cooking wine): 3 tablespoons Cooking sake or wine: 4 tablespoons How to make Foil-Baked Rainbow Trout with Miso Butter 1) Sprinkle salt on trout and leave for 15 minutes. 2) In the meantime, thinly slice onion and shiitake caps. 3) Preheat oven to 400°F (200°C). 4) Rinse fish, making sure no veins are left in the cavity. (They can cause a fishy flavor.) Pat dry. Season lightly on both sides with salt and pepper. 5) Cut 4 sheets of aluminum foil, large enough to completely wrap each fish. On each piece of foil, lay down onion and shiitake slices and place a fish on top. 6) In a small container, blend miso and mirin well. Using a spatula, spread mixture inside cavity. Pour a tablespoon of sake over fish. Top each fish with a tablespoon of butter (no need to spread). 7) Bring edges of foil together to form a loose package. Double-fold edges together to seal. Place packages on baking sheet and bake for 20 minutes or until white and flaky throughout. 8) Transfer packages to individual plates and unwrap, being careful of steam. |
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