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NEWS
Japanamerican Eyes RIGHTS COOKING |
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NEWS
"MOE" Picturebook Bookstore Prize Announced The editorial department of Hakusensha Publishing's monthly picturebook magazine MOE announced the first winner of the "MOE Picturebook Bookstore Prize" in December last year. "The Bear and the Mountain Cat" (Kuma to yamaneko) by Kazumi Yumoto and Komako Sakai (Kawade Shobo Shinsha Publishing) captured three crowns, taking first place for the All-Around Prize, the Literature Prize, and the Artistic Prize. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000225 One Final Notebook of Saburo Shiroyama Discovered Shinchosha Publishing has compiled the notebooks written in the last years of novelist Saburo Shiroyama's life, who passed away in March 2007, and released them in a one-volume publication entitled, "I Always Seem To Go Off Empty-Handed." The first printing was 30,000 copies. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000226 |
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Japanamerican Eyes Vol 15: Will fan sites save anime in 2009? As the Chinese celebrate the lunar new year, the news across the anime industry looks persistently bleak: spiraling overseas DVD sales coupled with decreasing profits at home, a shrinking domestic labor force combined with an ever-expanding menu of file share freebies - and, of course, an anemic global economy for all. Read More >> http://www.trannet.co.jp/pre_up/web_news/2009/column/rolandcolumn.html |
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RIGHTS This Issue's Feature: FICTION 
TENGU[Fiction, Mystery] Tetsutaka Shibata Keiichi Michihira - an independent investigative reporter who in the year 2000 embarks on a journey to unearth the heavily shrouded truth behind a series of brutal murders that occurred a quarter-century earlier in Shikamata, a secluded hamlet situated in the mountains of Japan's Gunma Prefecture, whose residents are convinced that the culprit is none other than the fabled tengu. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000062 
Fujisan[Fiction] Randy Taguchi Four short stories reflect four different views of Mt. Fuji, A man with a cult history meets a suicidal girl. Three teenage boys spend a night at a spooky forest. A city worker is intrigued with a deranged old woman collecting tons of garbage. A nurse is depressed from her job of aborting babies. All see hope in majestic Mt. Fuji. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000027 
One Hundred and One Nightmares [Fiction, Suspense, Mystery] Kanji Hanawa Akumu hyakuichi ya (One Hundred and One Nightmares) is a collection of short stories exploring our deepest fears and neuroses while remaining firmly rooted in our experiences of daily life. Although drawing on elements of Japanese culture, the nightmarish scenarios are surprisingly familiar for Western readers who will immediately identify with the characters and the situations they face. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000061 |
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COOKING 
Stuffed Squid I grew up in Japan eating squid without thinking anything of it. But that changed when, later in life, I started showing lots of American visitors around Japan. According to them, the Japanese love of squid is exceptional. Having only had fried calamari, most American visitors get a big kick out of seeing squids everywhere in every form: dried, squashed, on a stick, and raw. In particular, squid sashimi for breakfast (typically served in hot-spring inns) seems to be one of the things that sticks out most in everyone's memory of Japan. I also wanted to show off my treasured ika tokkuri (pictured above). It's a local specialty of the Sanriku coastal region: a squid sake flask made by hand-shaping and air-drying the body of a cuttlefish. When warmed sake is poured into it, the aroma of squid is infused into the sake, giving it a distinctive, savory flavor. (It is considered a delicacy to the Japanese.) And of course, you can eat your cup afterwards! This may not exactly be your cup of tea ... Still, squid is a beloved staple of many cultures in the world. Stuffed squid is a great example; it seems that almost every culture has its own version, with different sauces and stuffing. It's perhaps a universal urge for people to stuff a nice big tube with a tasty filling, just like the compulsion to throw coins into pools of water. This Japanese version is rather simple, with rice stuffing and foolproof teriyaki seasoning. It's quick to prepare and slow to cook. Cleaned frozen squids from a seafood market will serve perfectly. But if you're up to it, get and clean fresh whole squids - with heads, mantles, and the rest (actually eight short arms and two long tentacles). Kids will love helping you! Submitted by Miki Wada A member of TranNet and freelance translator based in New Jersey INGREDIENTS (Serves 4) fresh or frozen squid: 4 sweet rice (also called sticky rice)*:1/2 dry cup Japanese white rice*:1/2 dry cup ginger root:1 teaspoon, grated soy sauce:3 tablespoons mirin (sweet cooking wine)*: 3 tablespoons sugar: 3 tablespoons dashi powder (instant fish broth)*: 1 tablespoons *Available in Asian markets or the Asian section of your local grocery store How to make Stuffed Squid 1) Blend two kinds of rice, rinse and drain. 2) Mix soy sauce, mirin, sugar, and dashi. Remove 2 tablespoons and mix them with the grated ginger and rice. Blend well. Set the rest of the sauce aside. 3) Thaw or clean** the squid thoroughly. Chop the tentacles into 1/2 inch pieces and add to the rice mixture. 4) Using a small tea spoon, stuff the squid tubes with the rice mixture - about 2/3 full (because rice will expand while squids shrink as they cook). Close the opening with a toothpick. 5) In a pan large enough for the squids, mix 2 cups (500 ml) water and the soy-sauce mixture set aside earlier. Bring this to a boil and put in the squids. When the mixture boils again, bring the heat down and cover. 6) After 20 minutes, turn the squids with a large spatula. Cover and cook for another 30 minutes. Let stand for 15 minutes. **How to clean squid: The goal here is to have a cleaned body and tentacles. First, grasp the head and tentacles and pull out, twisting if necessary, from the body. Out of it comes the internal organs and ink sac attached to the head. Cut the tentacles below the eyes. Discard the head and insides. Pull out the clear backbone from the body and discard. Peel off the outer membrane, if it has any. Rinse the body and tentacles thoroughly. |
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Please be informed the next issue will be sent on February 12, as our office is closed for National Founding Day on February 11.
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