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NEWS
Definitive Edition of "The Complete Works of Osamu Dazai" to be Reissued This year, the 100th anniversary of Osamu Dazai's birth, Chikuma Shobo Publishing will release a reprinting of the "Definitive Edition of the Complete Works of Osamu Dazai, (13 volumes), and the 10-volume paperback version, "The Complete Works of Osamu Dazai." Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000227 Takarajima Publishing's "What a Great Mystery Prize" Announced On January 10, Takarajima Publishing announced two recipients for the seventh What a Great Mystery Prize: "Missile on a Rooftop" by Takamitsu Yamashita, and "Clinical Truth" by Yuko Yuzuki. Opinions among the four-member selection committee were firmly divided, resulting in double prizes being awarded for the first time. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000228 |
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RIGHTS Recommended Titles 
The Over-Evolved Brain [Science, Medical] Yuji Ikegaya This book, "The Over-Evolved Brain" was given as a brain science lecture to eight Japanese high-school students living in the USA, and ever since has been a mainstay in Japanese newspapers and magazines. It has sold exceptionally well for a science text, with more than 230,000 copies sold. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000076 
Tenken Festival[Manga/Graphic Novel, Fantasy] Yumiko Shirai The book, recalling the essence of the great Greek legends, comes from the Japanese counterpart Kojiki, a record of ancient Japanese mythology. Tenkensai revolves around a terrifying beast deity that appears in the ancient volume. The beast, known as the Yamata-no-orochi, is a monster that must eat and kill the beautiful princess Kushinada, a heroin who is dramatically rescued by the heroic god Susano Onomikoto. In Japan, even to this day, it is not too unusual to believe that such a bizarre snake like deity really exists that possesses strange mystical powers. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000074 
Massoud's War[Non-Fiction, Photography] Hiromi Nagakura The hero of Afghanistan, Ahmad Shah Masoud. An unparalleled commander, feared as the "Lion of Panjshir" during the war with the Soviet Army, Massoud waged a fierce war against the Taliban, a regime strongly supported by Pakistan, as the chief commander of the anti-Taliban United Islamic Front for the Salvation of Afghanistan (Northern Alliance). He was revered by many for not only his military genius, but also his good-natured character. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000070 |
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COOKING 
Mabodofu(Tofu with spicy meat sauce) Do you like tofu? I do! It's healthy. It's light. It’s easy to cook. And it's... it's... simply indescribable. But some of you might think, "Wait a second. It's just a tasteless white square thing made from soybeans. What's so good about it?!" Yeah, I know where you're coming from. If you're not so familiar with this food, you might only think of a bowl of miso soup with some diced tofu in it, or perhaps a cold yakko tofu topped with grated ginger and chopped green onion like you'd see in a sushi restaurant. But hey, if you are interested in enjoying this low-calorie, no-cholesterol bean curd, rich in protein and soy isoflavones*, I can introduce you to a delicious tofu dish that's very easy to cook. It's called mabodofu. Mabodofu originated in China. It's a traditional Szechuan dish. The ma in mabo means "spicy" in Chinese - so original Chinese mabodofu is very spicy. In fact, it's tongue-numbingly spicy! But don't worry: the Japanese version of mabodofu is milder. In some regions, it's rather sweet. I'm from the central part of Japan, in my region many people prefer it not-so-spicy, and use regular Japanese miso instead of doubanjian, the Chinese spicy miso. Some people like to use kinugosh-dofu (soft tofu); it makes the dish taste milder. However, the tofu is fragile and might be crushed while cooking so I prefer to use momen-dofu (firm tofu). When you feel like having Chinese food, but don't want to eat anything too spicy or too oily, this 'Chapanese' dish is for you! *isoflavone: an organic compound found in legumes, especially soy beans, that may have positive effects against cancer and heart disease. Submitted by Tomoyo Yanagawa A member of TranNet and freelance translator based in Vancouver, Canada INGREDIENTS (Serves 4) tofu: 600g (about 21 oz), diced ground pork: 100 g (4-5 oz) green onion: 2 stalks, chopped, including green LIST A onion: 1/4 medium (or 50 g, about 2 oz), chopped ginger: 1 small piece, finely chopped garlic: 1 clove, finely chopped dried crushed chili pepper: small amount, or as much as you like /font> LIST B soy sauce: 3 tablespoons miso: 2 teaspoons sugar: 2 teaspoons *Mix the above three ingredients very well. water: 100 cc (about 3-1/2 oz) potato starch (katakuriko): 1-1/2 teaspoons vegetable oil sesame oil How to make Mabodofu 1) Heat vegetable oil in a frying pan and saute the ingredients in LIST A. 2) When the onion becomes transparent, add the ground pork to the pan and saute until it changes color. 3) Add the ingredients in LIST B to the pan and mix. 4) Add the tofu, water, and green onion to the pan, and bring to a boil. 5) Cook for a few minutes on medium heat; then add the potato starch to the pan and mix to thicken the sauce. 6) At the end, drizzle a small amount of sesame oil over the mabodofu to give it just a little more flavor. Remove from heat. Serve hot - by itself, or on top of steamed white rice. |
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