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!

Ozoni お雑煮 – Japanese New Year Mochi Soup ( Kansai Style )

Ozoni お雑煮 is a special miso-based soup enjoyed in the morning on New Year’s Day in Japan. The soup usually includes mochi (rice cake), and the preparation varies by region and household.
The Japanese celebrate the New Year by feasting on Osechi Ryori (お節料理), traditional Japanese New Year food packed in lacquered boxes along with this special mochi soup called Ozoni (お雑煮).





Ingredients

·     1 piece kombu (dried kelp) (3" x 3" = 8 cm x 8 cm)
   ·     3 cups water (3 cups = 700 ml)
   ·     Satoimo (Japanese Taro)
   ·     2 inch daikon radish (2" = 5 cm)
   ·     3 inch carrot (3" = 8 cm)
   ·     2 stalks komatsuna (you can substitute with spinach)
   ·     3-5 Tbsp Saikyo Shiro Miso (different from regular white miso)
   ·     7 oz silken tofu (7 oz = 200 g)
   ·     4 pieces round mochi (rice cake)
   ·     Yuzu zest (optional)

Instructions

1.    Gather all the ingredients.

2.    Soak kombu in water overnight in a large pot.
3.    Peel satoimo (taro) and slice into rounds. Soak in water to remove the slimy texture.
4.    Peel daikon and slice into rounds. If it’s a large daikon, cut into quarters lengthwise.
5.    Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower, cut out some of the round slices into floral shape. If you do so, separate the rounds and flower shapes pieces. You will be cooking round carrot slices with satoimo (taro) and daikon, but these flower slices will be cooked separately.
6.    Add satoimo (taro), daikon, and carrots into the pot filled with kombu water. Start cooking over medium high heat. Right before full boiling, remove the kombu and discard.
7.    Skim off foam (from satoimo/taro) from the surface of the soup with a fine mesh strainer. Lower the heat to medium low and cover with a lid, leaving a gap. Simmer until the vegetables are tender. Add water if too much liquid has evaporated. 
8.    Meanwhile, cut komatsuna (or spinach) in half. Start boiling water in a saucepan. If you prepare carrot flower slices, add them into the water. When water is boiling, add komatsuna and cook till tender.
9.    Take out komatsuna and carrot when they are tender and cut komatsuna into smaller pieces. Set these toppings aside for now.
10. Once the vegetables in the soup are tender, add miso. Add 3 Tbsp. first, then add 1 Tbsp. at a time till you’re satisfied with the flavor. My family likes thick soup so I tend to add more. Add tofu after you mix in miso.
11. Peel the skin of yuzu and flip over to remove any white part. Julienne the yuzu skin.
12. Use a toaster oven to toast the mochi until puffy. You can also toast mochi over open flame or under a broiler.
13. Add the soup into a serving bowl first, then place add mochi on top along with the colorful toppings.




Source; Click



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