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!

Tonjiru



Tonjiru is not as common as simple miso soup with tofu and seaweed, but some Japanese restaurants around San Francisco bay area do serve them and it’s one of popular miso soup in Japan. Tonjiru usually have gobo ( burdock root ) and other root vegetables such as daikon and carrots, in a pork based soup stock. The sauteed pork belly gives the soup nice umami flavor and the soup texture is different since it has so many ingredients. Since it’s very flavorful, you can replace Dashi Stock with water if you like. Personally I prefer dashi stock to add more flavor.
The weather in the Bay Area today is cold and cloudy/rainy so I hope a bowl of Tonjiru will warm you up a bit. Enjoy !


Ingredients

·         5 cups dashi
·         ½ Tbsp sesame oil
·         ½ lb sliced pork belly ( cut into small pieces )
·         1 tsp ginger ( ground or minced )
·         1 Tbsp neutral flavor oil ( vegetable, canola, etc )
·         1 onion
·         2 inch daikon radish
·         ½ gobo ( burdock root )
·         Satoimo ( Japanese Taro )
·         ½- 1 carrot
·          block konnyaku ( konjac )
·         5 Tbsp miso ( I use awase miso )
·         ½ pkg medium firm tofu ( cut into ½" cubicles )
·         1 green onion/scallion ( thinly sliced )

Instructions

1.    Make 5 cups of dashi stock. When dashi stock is ready, keep it aside.
2.    Meanwhile, cut all the ingredients into small pieces. If you are interested in Japanese way of cutting these veggies, you can follow Cutting Techniques page. Carrot and Gobo: Hangetsugiri (Semi-Circle) technique, Daikon and baby taro: Ichogiri (Quarter-Rounds) technique, Konnyaku: Tanzakugiri (Rectangles) technique, Onion: thinly sliced.
3.    In a frying pan, heat sesame oil on medium high heat and add the meat and ginger. Cook until nicely browned and set aside.

4.    In a Dutch oven or large pot, heat oil on medium high and sauté onion until it is well coated with oil.
5.    Add gobo, daikon, baby taro, carrot, and other hard ingredients (like lotus root if you add any). Mix all together and then add konnyaku and soft ingredients (such as shimeji mushrooms if you add any). Stir until everything is well mixed.

6.    Pour dashi stock into the large pot.
7.    Add the meat and bring the soup to a boil.
8.    Right before it starts boiling, skim off the scum and fat from the soup. Simmer until the vegetables are soft, about 15-20 minutes depending on ingredients you put.
9.    Add miso using a strainer. If you don’t have one, use a ladle so you can make sure all miso is completely dissolved. Taste the soup before you add more miso. If you add tofu, it will dilute the soup a little bit, so you might want to add ½ Tbsp. more miso.
10. Add Tofu and stir gently without breaking up the tofu.
11. When you are ready to eat, reheat the miso soup on medium high heat. And please remember: NEVER LET THE SOUP BOIL because miso will lose flavor. Add green onion and serve immediately.

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