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NEWS
Gala's TOKYO MAP RIGHTS COOKING |
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NEWS
Chock-full of Fascinating Facts on Familiar Plants and Insects Worker ants appear to be continually at work, in a state of frenzy. But in reality, only eighty percent are working, while the remaining twenty percent appear to be, but are actually idle. And even among those eighty percent of workers, twenty percent are idle. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000222 |
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Gala's TOKYO MAP Vol.4: Fukagawa in my mind December 3rd is a very special day for me: it is (it would be, was he still alive) Nagai Kafû's birthday. I know there's something weird, let's say even silly, in celebrating the birthday of someone who passed away so long ago, but for me, a foreigner living in Tokyo for over three years now, everything happens in this amazing city is somehow related to the experience of his books. Read More >> http://www.trannet.co.jp/pre_up/web_news/2008/column/tokyo_map/04.html |
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RIGHTS This Issue's Feature: HUMOR 
The Art of Pinching A Seat on the Train[Humor, How-to, Self-Help] Hajime Yorozu Commuter trains in Japan are often compared to "hell." Passengers scramble for seats as if this is a life-or-death battle. Trying to turn a losing battle into victory, some speculate which passenger with a seat will stand up and get off. This book is for the commuters who have to fight over seats on a train. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000002 
Jokes from War Zones[Humor] Takashi Hayasaka Iraq, Cambodia, Afghanistan... life in these countries is no laughing matter. Do people there find it in their hearts to see the funny side of life? The answer is a resounding... Yes! This book is a testimony to people's universal will to live. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000025 |
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COOKING 
Nibuta (Braised Pork Roast)Time keeps flying by and now it's December already... and yes, the end of 2008 is almost here. While Christmas is celebrated in many western countries and enjoyed to a limited extent in Japan, for Japanese people Oshogatsu (New Year's holiday) is the biggest holiday. This is the season when every household gets busy cleaning and decorating the house, and preparing large meals to welcome the arrival of the new year. Throughout Japan you can feel a festive air building up as people get ready for families and relatives to get together. Traditional Japanese New Year's dishes called osechi are served, typically arranged in elegantly lacquered boxes. Nibuta has been one of the typical additions to the holiday table prepared by my mother and my aunts. At big family get-togethers, people just eat and eat. Large plates of good food that can be prepared in advance are extremely handy for keeping those hungry mouths satisfied! Nibuta is prepared not just at New Year's but also for regular meals. It's a dish that reminds me of countless family get-togethers. Even after the many years since I've relocated to the U.S., I still enjoy making it, especially for home parties or potluck with close friends. Like many other dishes, the recipe for nibuta recipe varies for every cook and family. What I have here today is a simple version, but sometimes I toss into the pot other vegetables available in the fridge, such as fresh celery and carrots, to add different flavors. On top of the flavorful and guest-wooing result, another bonus is that nibuta leftovers keep for several days in the fridge. Later you'll enjoy various meals like noodle soup, stir-fry dishes, salad, or sandwiches. So it never hurts to make a lot; just adjust the amount of braising broth and the cooking time. If you've ended up with leftovers, even better for you... it's a good way to let the party mood linger a bit longer! Submitted by Ayako Akeura A member of TranNet and freelance translator based in California INGREDIENTS (Serves 4-6) boneless pork loin roast: 1 (1.5 lb; about 700 g), optionally tied with string soy sauce: 1/2 cup sake:1/2 cup water: 2 cup sugar:4 tablespoon negi (Japanese long onions) or scallions:1 cup, cut to 1 inch (2.5-cm) pieces fresh ginger: 1 inch (about 2.5 cm) thinly sliced cooking oil :2 tablespoon salt pepper How to make Nibuta 1) To remove excessive fat and odor, place the pork in a pot of boiling water for 1-2 min., just until the surface turns white. Remove the pork from the pot, rinse it in running water, and pat dry. 2) Rub salt and pepper over the pork. 3) Heat oil in a pan over high heat and cook the pork just until the surface is slightly brown. 4) In a pot, combine soy sauce, sake, water, sugar, ginger, negi (or scallions) and bring to a boil. Place the pork in the pot and cook over medium-low heat. Occasionally skim off floating fat in the pot and also rotate and baste the pork. Cook about 40 min. (Stick a toothpick into the center of the meat; if the juice runs clear, turn off the heat.) 5) Remove from the heat and let the pork stand in the pot to cool down. Remove and discard string (if used). 6) Cut into slices and garnish with whatever suitable vegetables you have on hand. Serve as-is or with some of the remaining basting sauce from the pot, as you like. |
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