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NEWS
"Organize Your Entire World in a Single Notebook:" Longtime Bestseller with 310,000 copies "See Your Entire World in a Single Notebook" by Nobuyuki Okuno, released in March 2008 by Nana Books, has become a longtime bestseller, currently in its 22nd printing with a total of 310,000 copies. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000229 "Verifying the Theory of Kobayashi and Masukawa" The first edition of "Verifying the Theory of Kobayashi and Masukawa" was released on January 18. Additional printings beyond the first 25,000 copies are currently under consideration. Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000230 |
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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 
Psychic Therapy: Your Soul's True Purpose[Self-Help, Spiritual] Kinue Shima If you open up this book - if you really open up this book, if you open up your mind, if you abandon all prejudices and preconceptions - you will discover your true purpose in life. "Psychic therapist" Kinue Shima guides us through the deepest mysteries of the universe and of our own minds, all in crystal-clear, jargon-free prose. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000068 
Live With Meaning. Die with Passion[Autobiography, Business] Fumitada Naoe After the loss of his first love to a fatal illness, a man discovers a purpose and launches a company from scratch, only to turn it into a 3 billion yen business in a span of just three years. More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000064 |
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COOKING 
Kabocha no Amani (Simmered Squash) Japanese squash, or kabocha, is very similar to the buttercup squash of North America. Although it's called "Japanese squash," it didn't originate in Japan. In the mid 16th century, Portuguese traders first brought this vegetable into Japan from Cambodia. So the vegetable was named after its country of origin: Cambodia... cambogia... kambocha... kabocha! Though nowadays it's available all year 'round, I still associate kabocha with cold weather - so it's my favorite thing to cook in fall and winter. It's so simple! All you need are a ripe squash, some sugar, soy sauce, and water. I don't even use dashi stock, because I like the natural flavor of the vegetable. But selecting a ripe, sweet squash at a store is another thing. It's almost like a lottery: you never know if the squash you choose is good or bad until you cut it in half - or, often, until you actually eat it. If you win the draw, you'll get a sweet, tasty squash, but if you lose... your squash may be sloppy and tasteless. I don't like to gamble, so I did a little research on the Internet and found these tips. To Find A Sweet Squash Choose a squash: - with a stem that is dry like cork. - whose skin color is darker than the others. (The more exposed to sunlight on the field, the greener and darker the skin gets) - that is heavier than it looks, and is very hard - so hard that you can't make a scratch in its skin with your fingernail. After I found these tips, I went to a supermarket and carefully chose a buttercup squash. (I couldn't find a Japanese kabocha squash in the store) This I cooked amani style for dinner. To my surprise, it was a great success!! I got the sweetest buttercup squash I had ever tasted! Hooray! Submitted by Tomoyo Yanagawa A member of TranNet and freelance translator based in Vancouver, Canada INGREDIENTS (Serves 4) kabocha or buttercup squash: 1/2 (750g / about 26 oz) sugar: 6 tablespoons soy sauce: 1 tablespoon green onion: 1 stalk, chopped How to make Kabocha no Amani 1) Remove the seeds and fiber from the center, cut into 3- to 4-cm (1-inch) pieces, and shave off all corners of each skinned surface (to prevent any crushing while cooking). 2) Soak the pieces in a bowl of water. Change the water several times and rinse the pieces well. 3) Evenly place the diced squash in a medium saucepan. Then pour in just enough water to cover the surface of the squash. 4) Put the saucepan on high heat, add the sugar and soy sauce, and bring the mixture to a boil. 5) Once it has boiled, reduce the heat to medium-high* and cook for about 5 minutes, occasionally scooping any scum off the water's surface. . 6) Cover with a tinfoil drop-lid** and cook on medium-high heat for about 20 minutes more, or until water is evaporated (but be careful not to burn the squash). 7) Remove from heat. Before serving, sprinkle some chopped green onion on top of the squash as garnish. * Generally, "simmering" means cooking in low heat, but in the case of squash, it's better to cook on medium or medium-high heat, to prevent the squash from getting mushy or crushed. **To make a tinfoil drop-lid: Take a sheet of tinfoil big enough to cover the diameter of the saucepan. Cut or fold the corners to make a circle shape that fits just inside the diameter of the pan. With a petit knife (paring knife) or chopstick, make a hole in the center so that steam can escape. |
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