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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Oroshi Soba おろし蕎麦

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Quick and easy Japanese noodle recipe! Oroshi Soba is a refreshing chilled noodle dish served in a savory sauce and topped with grated daikon .


Everyone needs a quick meal that is fresh, nutritious, and delicious.  Oroshi Soba (おろし蕎麦) meets exactly the criteria when I need to cook up a healthy meal fast for the family. It uses basic Japanese ingredients like dried soba noodles, dried bonito flakes, scallion, and daikon radish.

When you’re in a hurry, but still want something simple yet satisfying, Oroshi Soba is a recipe you can call on.

Ingredients

 ·    6 oz dried soba noodles (buckwheat noodles) (170 g)
    ·    2 inches daikon radish (200 g)
    ·    1 green onion/scallion (for topping)
    ·    ½ cup katsuobushi (dried bonito flakes) (for topping)
    ·    3 Tbsp tenkasu/agedama (tempura scraps) (for optional topping)
    ·    1 Tbsp shredded nori seaweed (kizami nori) (for topping)

Sauce
    ·    1 ½ cup water (360 ml)
    ·    1 cup katsuobushi (dried bonito flakes) (10 g, or big handful)
    ·    1 Tbsp sugar
    ·    1 Tbsp mirin
    ·    3 Tbsp soy sauce
    ·    ¼ tsp kosher salt

Instructions

1.    Gather all the ingredients.
2.    In a medium saucepan, add water and bring it to near boiling point.

3.    Add the katsuobushi (dried bonito flakes) and let it simmer for 15 seconds, and then turn off the heat. Set aside and let the katsuobushi steep for 15 minutes.

4.    Meanwhile, peel daikon skin and grate. Set aside.

5.    Cut the green onion into fine rounds.
6.    After 15 minutes of steeping, strain the katsuo dashi into a measuring cup. You should have 1 ¼ cup. If you don’t have it enough, add water.
7.    Add mirin, sugar, and soy sauce.  Bring it to boil on medium heat and turn off the heat.

8.    Mix well and taste it. If necessary, season with kosher salt.
9.    Place the pot in iced water to cool the sauce down before transferring to the refrigerator (if you are planning to serve later on).

10. Bring a large pot of water to a boil. Do not use small pot when cooking noodles. For cooking soba noodles, we do not salt the water. Also, remove the paper bands on bundles of soba noodles first. To cook all the soba equally, it’s best to prepare and have it ready to go.

11. Once the water is boiling, add the soba and quickly stir so the noodles don’t stick to each other. Cook the soba noodles according to the package instructions. Keep the water boiling on medium to medium-high heat.
12. Drain the soba noodles (you can reserve the soba water “Sobayu” for drinking). Rinse the soba noodles well under cold water to remove the starch.

13. Serve the noodles in individual dishes, and divide the sauce.
14. Now get ready for the toppings. Gently squeeze the grated daikon and place on top of the noodles (Don’t squeeze too hard and save some moisture so it’s more refreshing, but too much liquid will dilute the sauce). Place katsuobushi, tenkasu, green onion, and shreded





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