Vol.032 [10 OCTOBER 2007] rogo

•Keisuke Sone's Deep Under Cover Wins 53rd Edogawa Rampo Prize
•Cell phone site for "Gakken Comics" Launched
Japanamerican Eyes
Cell Phone Stories: Suicide, or Survival? by Roland Kelts
One Hundred and One Nightmares
by Kanji Hanawa [Fiction, Mystery, Horror]
The Guide to the Japanese Banking Industry
by Tetsuo Adachi / Masaaki Masubuchi [Business]
Exploring the World of Wasan (Japanese Traditional Mathematics)
by Kenichi Sato [Mathematics]

Keisuke Sone's Deep Under Cover Wins 53rd Edogawa Rampo Prize

The Japan Mystery Writers' Association, Kodansha Publishing and Fuji Television honored Keisuke Sone's Deep Under Cover (published by Kodansha) as the winner of the 53rd Edogawa Rampo Prize at an awards ceremony held in Tokyo on September 21.

Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000193

Cell phone site for "Gakken Comics" Launched

Gakken is launching "Gakken Comics," a cell phone portal site for the comics it publishes, in cooperation with DG Mobile, a subsidiary of Digital Garage which develops projects for third generation cell phones.

Read More >> http://www.trannet-japan.com/ep/tjc_news_dtl.asp?dk=N0000194

Japanamerican Eyes
[VOL.8]   Cell Phone Stories: Suicide, or Survival? - by Roland Kelts

Early last month, the New York Times Sunday Magazine published a lengthy profile of record producer Rick Rubin. Rubin has been producing top-shelf pop stars since the early 1980s, when he was credited with discovering the Beastie Boys, the white-boy rappers from Brooklyn. He has worked with Johnny Cash, the Red Hot Chili Peppers and Neil Diamond, among others.

Read More >> http://www.trannet.co.jp/pre_up/web_news/2007/column/rolandcolumn.html

One Hundred and One Nightmares One Hundred and One Nightmares
by Kanji Hanawa
[Fiction, Mystery, Horror]

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.

More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000061

The Guide to the Japanese Banking Industry The Guide to the Japanese Banking Industry
by Tetsuo Adachi / Masaaki Masubuchi

The Japanese banking industry, which was once maintained by the traditional banking industry policy, the so-called "convoy system," went through major restructuring and reorganization in an increasingly market-oriented, more deregulated, and globalized policy environment.

More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=R0000043
Exploring the World of Wasan Exploring the World of Wasan (Japanese Traditional Mathematics)
by Kenichi Sato

Do you know that the Japanese have an original mathematics system called Wasan? Young Japanese are seldom aware of this nowadays, because Wasan is a long-forgotten tradition that was substituted for European mathematics in the 19th century. Wasan calculations have unique and colorful names like "Calculation of Cranes and Turtles," "Let's Play Hide and Seek to Decide an Heir" or "How to Weigh an Elephant." Wasan used be actively learned and used as a practical calculation method in the past, but now only old folks nostalgically recall how they learned Wasan quizzes from their parents and grandparents.

More Info>> http://www.trannet-japan.com/ep/tjc_rights_dtl.asp?rt=05000014

JAPANESE COOKING - Enjoy Japanese Food Outside Japan
Ebi no Kakiage

Ebi no Kakiage:
Mixed-vegetable tempura with prawns

Recently I saw many people lining up at a fish shop in the local market. Intrigued, I wondered: what are they queuing for? I found out they were buying piles of fresh prawns. People seem to like prawns here in Andalusia. In the spring feria (local festivals), I've seen many people eating boiled prawns with their hands at restaurants. I love prawns too, and know of many delicious Japanese recipes with prawns. But today I feel like making kakiage, a type of tempura, with these prawns.
Kakiage is usually made with vegetables and seafood. A serving of kakiage in a high-class restaurant in Japan can be as big as 20 cm (8 in.) in diameter. Sometimes it's presented on rice (kakiage-don) or even on noodles such as soba or udon. But a big serving of kakiage can sometimes be a bit filling, so this time I chose to present a bite-size version of kakiage. You can eat as many as you want, as a snack or for something to nibble with drinks.
Kakiage is considered a mixed tempura. The word is a compound of kakimazeru ("to mix") and ageru ("to fry"), as the ingredients are mixed and fried in heated oil. This shows that kakiage, specifically, was developed in Japan. But what was its origin? Interestingly, the Japanese word tempura comes from the Latin word tempora. Japanese people started enjoying tempura after the introduction of Christianity in Japan in the 16th century when Francisco de Xavier, a Spanish Jesuit, arrived in Nagasaki, in southern Japan, with a group of missionaries, bringing many different European customs into Japan.
At that time. Japanese rarely ate fried vegetables with seafood. But during the 40-day period of Lent (in Latin called quadragesima tempora), Japanese Christians had to give up eating meat. Instead they ate fried vegetables and seafood. And it's from that Latin phrase, referring to the Lenten period, that the dish got the name of tempura. It amuses me to think: here am I, a Japanese, making and eating in Spain a delicious Japanese dish that wouldn't have even existed if Spanish missionaries hadn't set foot in Japan!
Whether the dish's "roots" are more Japanese or more European... who can say? But I do know this: wherever a dish may come from, if it tastes good, that's what matters to me. The world is made of a variety of cultures and flavors. What I'm presenting here is an example of a European-origin Japanese dish. But don't be afraid to experiment with new tastes. This recipe is a guideline; of course you can try variations to make it your own. I hope you enjoy it! And remember: good food tastes even better when you share it with people you love.

Written by Yuko Tamaki-Welply
A member of TranNet and freelance translator based in Southern Spain

(4 servings)
g     = gram
c     = cup

400 g   prawns (about 14 oz)
1        onion, thinly sliced
1/2      leek, chopped

Tempura batter
1         egg
1 c      water
1 c      all-purpose flour

♦ How to make Ebi no Kakiage
1. For the tempura batter; beat an egg in a bowl. Add cold water and then sifted flour and mix lightly. Be sure not to over-mix the batter.
2. Heat oil to around 160°C (about 320°F) in a deep pan or a wok.
3. Add prawns, sliced onions and chopped leek into the batter and mix well.
4. With a large spoon, take up a scoopful of the ingredients and let the contents slip into the oil.
5. Fry kakiage until both sides are brown.

Let us know, if you have tried JAPANESE COOKING.
We would be please to hear your voice with your picture.
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How do you study the written Japanese characters known as kanji? You stare at each kanji and make up a story in your head that you can mentally "attach" to the kanji to help you recall its meaning when you meet it again in the future. Some types of kanji have retained their pictographic forms and look very much like the objects they represent.


     Over 1,000 Japanese Kanji and Kana Mnemonics
     By Michael Rowley

     Copyright © 2007 Michael Rowley
     Published by Stone Bridge Press

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