The press release featured here may be freely published by any media outlet worldwide.
These press releases are available for immediate use.
Please contact me if you have any questions. Editor, Masato Niitsu (m.niitsu@gmail.com).
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“Brilliant KABUKI”
PRESS RELEASE January 2, 2025
Discover Kabuki, a traditional Japanese stage performance. Now Available as an English e-book from 
Amazon.com. “Brilliant KABUKI”. Everybody can read it with their smartphone.
Masato Niitsu, a publisher of e-Books, has recently released an English-language eBook offering a clear and accessible introduction to Kabuki, a traditional Japanese performing art. The book is titled Brilliant KABUKI and spans approximately 126 pages. It is priced at $6.00 USD.
The book can be easily found on Amazon.com by searching for the title (Brilliant KABUKI) or the author’s name (Masato Niitsu). No special apps are required to view the content; it can be read directly on any smartphone or computer.
Book Overview:
Kabuki, a traditional Japanese performing art, has been recognized as a UNESCO Intangible Cultural Heritage since 2008. Originating in the early 17th century during the Edo period(1603-1868), Kabuki combines stylized acting, elaborate costumes, and dynamic stagecraft. The art form is characterized by its exaggerated gestures, colorful makeup, and unique vocal techniques, which captivate audiences and convey powerful emotions. Kabuki was originally performed by both men and women, but since the mid-17th century, only male actors, known as onnagata when portraying female roles, have graced its stages.
This theatrical tradition reflects Japan’s cultural values and history, often adapting classic tales of love, loyalty, and conflict. The performances are set against richly decorated stages featuring mechanisms like revolving platforms and trapdoors to enhance storytelling. Kabuki’s inclusion as a UNESCO heritage highlights its cultural significance and the need to preserve this art for future generations. Today, Kabuki continues to thrive, blending traditional elements with modern influences, appealing to both domestic and international audiences.
Kabuki is immensely popular among Japanese audiences, and it is also well-known and appreciated by international visitors to Japan. This book serves as an introductory guide for those from abroad who are interested in experiencing Kabuki for the first time. By reading this book, you are sure to develop a deep appreciation for the art of Kabuki.
Author
Masato Niitsu has dedicated his life to promoting Japan’s traditional culture and customs to international audiences. Prior to publishing this book, he has authored and released several e-books on similar topics. Additionally, he is a certified tour guide for international visitors to Japan and also works as an actor in television programs.
Previously Published e-books
“Japan’s top 22 Casual Foods and Dishes” 83 pages, published on Nov. 5, 2024, 5.00USD
“Invitation to the Washoku” 59pages, published on Nov. 4, 2020, 4.80USD
“Japanese fork Tales” 72 pages, published on Feb. 18, 6.00USD
“Exciting Nihonshu” 185 pages, published on Apr. 5. 2024, 8.00USD
“Exciting Sumo Watching Guide” 113pages, published on Nov.6, 2024, 5.00USD
“Japan’s top 22 Casual Foods and Dishes”
Book Overview:
When asked about Japanese dishes, you may think of Sashimi, Sushi, Tempura, Sukiyaki, and Shabu-shabu. Yes, these are representative dishes of Japanese cuisine. However, we Japanese do not eat them every day.
This e-book introduces inexpensive and delicious foods that Japanese students and office workers often enjoy for lunch and other meals.
“Invitation to the Washoku”
Book Overview:
This book covers the essence of Japanese cuisine, listed on UNESCO’s World Intangible Heritage in 2013.
The writer, I, Masato Niitus is a National tour guide and TV actor as well.
I explain a variety of the Japanese menu and cooking, fermentation, sense of seasons, and table manner.
You can learn more about Japanese cuisine by reading this book.
I recommend reading this article if you want to fully enjoy Washoku.
If you’re interested in Washoku but don’t completely understand it, you might have decided to purchase this e-book.
There are many books about Washoku, but I find most of them a bit complicated.
By reading this article, you’ll gain a quick and clear understanding of what Washoku is.
Fermentation
Japanese cuisine is distinct from Western cuisine. One major difference is the extensive use of fermentation at every stage of cooking.
We Japanese have incorporated fermentation into our food culture for over 1,300 years, using unique microbes found only in Japan.
In Western cooking, seasonings like salt, sugar, and vinegar are commonly used. In contrast, Japanese chefs often use fermented seasonings such as shoyu (soy sauce), miso (fermented soybean paste), and mirin (sweet cooking rice wine), which are primarily made from soybeans.
“Japanese Fork Tales”
Book Overview:
At the World Cup Soccer Tournament in Qatar (November 2022), Japan won a 2-1 come-from-behind victory over the powerful Germans. Not only the match but also the post-match, trash pickup by Japanese supporters won praise from overseas.
The media in many countries have either praised or been surprised by the Japanese cleaning up the litter in the bleachers after the match.
Yes, it is quite natural(a-ta-ri-ma-e in Japanese) for us to clean up after using tools, venues, or spectator seats for an event so that the next person can use them soon comfortably.
We have learned to do so since we were children. It is called civic virtue(kou-toku-shin in Japanese).
The Japanese love of cleanliness, kindness, seriousness, and not causing trouble to others is probably because they grew up listening to the folk tales introduced here.
Here in this book, 20 representative Japanese folk tales are included.
“Exciting Nihonshu”
Book Overview:
Nihonshu is an alcoholic beverage unique to Japan made by brewing rice. In Japan, Nihonshu is also referred to simply as sake, but the word sake is a common noun and refers not only to Nihonshu but to all alcoholic beverages, including beer, whiskey, and wine.
Japanese women refer to sake in general as o-saké. The “o” is a prefix indicating politeness. Nihonshu is also referred to as Seishu by professionals in the brewing industry.
The book consists of 18 chapters as follows.
Chapter 1 Sake and Nihonshu
Chapter 2 Nihonshu Hook-Line
Chapter 3 Categories of Nihonshu
Chapter 4 Origins of Nihonshu
Chapter 5 Nihonshu Ingredients
Chapter 6 Process of Nihonshu Brewing
Chapter 7 Information learned from the bottle label
Chapter 8 Four Major Temperatures When Drinking Nihonshu
Chapter 9 Lovely Names of Nihonshu to Drink by Temperature
Chapter 10 Flavor and Taste of Nihonshu
Chapter 11 Manners when handling tokkuri(nihonshu bottle)
Chapter 12 Manners of Oshaku
Chapter 13 Interesting Tastes of Nihonshu
Chapter 14 Nihonshu as a Seasoning
Chapter 15 Various Usage of Nihonshu
Chapter 16 Different Brewings, Nihonshu and Wine
Chapter 17 The Nice Phrases about Alcohol
Chapter 18 Nihonshu Songs
Chapter 1 is already explained above.
In Chapter 2, you can understand an overview of Nihonshu.
Chapter 3 explains that Nihonshu can be classified into several types according to raw materials and production methods.
Chapter 4 explains the origin and history of Nihonshu.
Chapter 5 describes the raw materials used to make Nihonshu.
Chapter 6 is the heart of the book, explaining in detail the Nihonshu brewing process.
Chapter 7 describes the labels on Nihonshu bottles.
Chapter 8 describes the four typical temperatures for drinking Nihonshu.
Chapter 9 introduces the names of each of the five temperatures at which Nihonshu is drunk. You can understand the delicate sensation that Japanese people have when drinking Nihonshu.
Chapter 10 describes the unique and fantastic vocabulary used to describe the taste and aroma of Nihonshu.
Chapter 11 explains the proper way to handle tokkuri(Nihonshu bottle) when drinking Nihonshu. Oshaku is to pour Nihonshu into the other person’s Nihonshu cup.
Chapter 12 explains the etiquette of oshaku when drinking Nihonshu.
Chapter 13 explains a fine way to drink Nihonshu. Please try it!
Chapter 14 explains that Nihonshu is not only drunk but also used in many Japanese cookings.
Chapter 15 explains how Nihonshu is not only drunk, but is also used in many Japanese customs, habits, and Shinto rituals.
Chapter 16 explains that although they are the same brew, Nihonshu and wine are brewed in different ways.
Chapter 17 is a collection of proverbs from the East and West about alcoholic beverages in general.
In Chapter 18, we introduce the delicious foods, manners, customs, and sentiments of various regions of Japan in casual songs on the theme of Nihonnshu.
I hope this publication will help you understand Nihonshu. And I hope that as many readers as possible will come to love Nihonshu.
“Exciting Sumo Watching Guide”
Book Overview:
Sumo is a prevalent sport among both Japanese and foreigners.
What makes Sumo different from other sports is that it was originally practiced in the Shinto religion to pray for a good harvest and peace.
Sumo is great because the match is won with a split-second technique.
To fight fairly without weapons, the sumo wrestlers wear only Mawashi(sumo loincloth) and no shoes, gloves, or costumes.
Whether they win or lose, they bow politely to their opponents.
Here I have described the charm of such an exciting sumo.
