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NEWS
Shinchosha publishes "Tadao Ando: Architect" "Tadao Ando: Architect" is the first autobiography by Ando, who continues to create numerous renowned architectural structures. A former boxer and self-taught architect, Ando looks back on the various successes and failures over the course of his life. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000221 |
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RIGHTS This Issue's Feature: HISTORY 
The Geisha [History, Non-fiction] Hisafumi Iwashita How did the Japanese forget that one of the roles played by the geisha was to portray the gods? More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000063 
Exploring the World of Wasan (Japanese Traditional Mathematics)[History, Mathematics] Kenichi Sato Do you know that the Japanese have an original mathematics system called Wasan? Wasan is worthwhile for both adults and children, to exercise and to explore their power of logical thinking. It's fun to try solving the story-driven quizzes of Wasan! More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000014 
Ninja's Labyrinth [History] Hitoshi Amano A scientist explores the roots of the Ninjas. The winner of the Grand Prize from the Academy of Outrageous Books in 2002. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000013 |
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COOKING 
Furofuki Daikon (Simmered Japanese Radish with Sweetened Miso Sauce) Since ancient times, daikon radish has been one of the most popular vegetables in Japan. It's enjoyed in so many ways: simmered with meat or fish, cooked in soups, pickled... oh, and it's an essential ingredient in oden hot pot. You can also enjoy it raw in salads, as garnish, and so on. This vegetable has risen in popularity in North America as well. As recently as ten years ago, here in Vancouver it was seen only in Asian grocery stores. But now it's no longer considered an exotic vegetable; you can find it in almost any local supermarket. And now it's commonly called daikon, rather than Japanese radish. Daikon is also known to be good for your health. In the old days in Japan, people often ate it as a medicine. When I was a child, my grandma used to make daikon syrup for me whenever I got a cold. She said it soothes irritated throats and gets rid of phlegm. Daikon is very rich in vitamins A and C, and digestive enzymes such as amylase. It also contains an ingredient that kills bacteria. Grated daikon and its juice are said to be good to treat many symptoms of the common cold - such as fever, cough, sore throat, stuffy nose - and headache: it even works for a hangover! So you see, the shredded daikon on the side of a dish of sashimi is not just a garnish - it has health benefits as well! Furofuki daikon is one of the dishes that represent Japan's traditional winter home cooking. This dish is very simple, yet so flavorful, with a beautiful color contrast of translucent-white and glossy light brown. It can be enjoyed as an appetizer before a fish dish, or served as a main dish with steamed white rice. It also goes well with hot sake! Ideally, you'd want to season the miso sauce with a hint of zest from the Japanese citrus yuzu, though this fruit might be hard to find in regular grocery stores. Instead, I would use roasted sesame to add savor to the sauce. Mmmm... Enjoy! Submitted by Tomoyo Yanagawa A member of TranNet and freelance translator based in Vancouver, Canada INGREDIENTS (Serves 4) daikon radish (large): 1 uncooked rice: 2-3 tablespoons, in a cheesecloth sachet or a tea strainer dried konbu seaweed*: 4-inch (10-cm) piece sake:1 tablespoon Miso sauce saikyo miso* (or regular white miso): 1 cup sugar:1/4 cup mirin*:1/4 cup dashi stock**:1 cup sesame:1 tablespoon, ground * konbu, saikyo miso and mirin can be found at Asian markets ** click here to see how to prepare the stcok How to make Furofuki Daikon Daikon 1) Cut the daikon into 1-1/2-inch (4-cm) slices. Peel skin thickly, slightly slanting the top and bottom edges. 2) Boil the daikon with the sachet of uncooked rice for 10-15 minutes. (The rice helps to soften the daikon, and neutralizes its bitter taste) Remove the rice sachet and drain water from the pot. 3) Again cover the daikon with water, add sake and konbu, and bring to a boil. Then reduce heat to low, cover, and simmer for 30-40 minutes, until the daikon is very soft and translucent. Miso Sauce 1) Put the miso, sugar, and mirin in a small saucepan and blend very well on low heat. 2) Once this mixture is blended, add the dashi stock little by little, mixing thoroughly. Keep mixing while heating, until the sauce is thick and creamy. Remove from heat. Add the ground sesame and mix. ♦ Serve hot, topping each slice with a spoonful of miso sauce and garnishing with sesame. |
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Please note the next issue (No. 58) will be the last issue for the year 2008. |
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