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ANNOUNCEMENT
RIGHTS COOKING |
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ANNOUNCEMENT
London Book Fair 2009April 20th - 22th Japanese Writers' House / TranNet: Table 6d [IRC] Dear Publishers & Agents, JWH Newsletter Renewal >From April 2009, JWH newsletter is delivered monthly. The next issue is to be sent on April 15th. |
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RIGHTS Recommended Titles 
See Your Entire World in a Single Notebook[Business] Nobuyuki Okuno Using several notebooks for different purposes won't work! Using classification or organization is pointless. A unified management system for practically using information. Immediately doable by anyone! A low-tech technique for intellectual production. More Info>> Contact us 
Learn the Art of Japanese Furoshiki[Reference, Customs & Traditions] Mutsuko Komatsu Wrapping, carrying, covering, laying out, and decorating. This single square piece of fabric with its unnumerable uses is an efficient yet beautiful part of Japanese culture. And, while they may have lost favour to bags, plastics and papers in recent times, a renewed interest and love for furoshiki is now mounting. More Info>> Contact us |
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COOKING 
Buta Miso Itame(Stir-fried Pork and Cabbage with Sweet 'n' Spicy Miso Seasoning) When I'm tired of cooking, or when I can't come up with a fresh idea for what to prepare, this dish comes to my rescue. It's easy and quick to cook, and you don't need any fancy ingredients or utensils. The key ingredients of buta-miso itame are pork, cabbage, and miso sauce (buta means pork in Japanese, itame means frying). You can also include whatever vegetables you can find in your fridge. You can put green peppers, for example, or onion, shiitake mushrooms, bean sprouts, eggplant... practically anything - but you should probably avoid potato; as it gets mushy with miso sauce. Another convenience of the dish is its versatility: it can be served as an entree for a meal with steamed rice, or as an appetizer with beer or sake. The sweetened miso flavor and chili spices will stimulate your appetite and liven the taste of plain white rice so that you don't really need any side dishes. When I want to serve it as an appetizer with beer, I just make it a bit spicier. I'm from central Japan, around Nagoya - a region well-known for its traditional miso. Since the area boasts several major miso factories with some hundred years of history, people in the area are able to enjoy many different kinds of miso. It's an extremely popular ingredient for cooking there. We cook meat, fish, and vegetables with miso. We even have miso-flavored cookies and cakes! And ice cream!! When using miso for cooking, many recipes add sugar and Japanese chili pepper (shichimi or ichimi) to make "ama-kara" flavor, translated as "sweet and spicy." Ama-kara miso makes your mouth water, and stimulates you to drink more or eat more. So if you have a chance to drink or dine in Nagoya, be careful you don't overdo it! Submitted by Tomoyo Yanagawa A member of TranNet and freelance translator based in Vancouver, Canada INGREDIENTS (Serves 3-4) sliced pork: 450 g (about 1 lb) cabbage: 300 g (about 0.66 lbs), diced in 5 cm (about 2 inches) chunks green onions: 1-2 stalks, chopped carrots: 150 g (about 0.33 lbs), sliced in 5 cm lengths mushrooms: 4 medium, sliced ginger: 1 small piece (about the size of your thumb), peeled and shredded sesame oil: 2 tablespoons sake: 2 tablespoons sugar: 2 tablespoons miso: 3 tablespoons shichimi powder (seven chili spices) sesame seeds How to make Buta Miso Itame 1) Heat sesame oil in a frying pan, and saute the shredded ginger. 2) Add the pork and the other vegetables to the pan, and sauté them on high heat. 3) When the pork is cooked, add the sake, sugar, and miso to the pan, and stir-fry well. 4) Sprinkle on the shichimi powder (or chili powder), as much as you like, and stir lightly 5) Put the finished stir-fry on a plate. Sprinkle the chopped green onion and sesame seeds on top before serving. |
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