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The Various Aspects of Wellmade Bamboo Flooring

The Various Aspects of Wellmade Bamboo Flooring Flooring made from bamboo has become one of the most requested hardwood flooring for installation because of the fact that bamboo is a sustainable product. Environmentally conscientious, bamboo is easier to re-grow after harvesting making it a sustainable and natural resource. Wellmade bamboo flooring is offered in prefinished or in an unfinished state. Known to provide stability, strength, elegance and soft coloring, it’s a great choice for commercial, public spaces and in home use. Well-made bamboo flooring is much more durable than hardwood flooring, has more graining and looks much more elegant than hardwood flooring as well. It is not difficult to install Wellmade bamboo flooring. Three installation options are available: Glue, nail or nail and glue. This type of flooring is treated with three coats of 100 percent UV cured urethane which makes the floor resistance to abrasions, stains, and fire. The process of kiln drying the bamboo flooring and then sealing it in plastic before packing allows moisture content of the boards to be maintained between eight to ten percent. This way when you purchase your flooring, it is ready to be installed with no need to allow for extra air drying time. The maintenance of your Wellmade bamboo flooring is quite easy. You do want to keep the floor clean with a soft damp cloth. Avoid allowing water to pool on the boards, mopping up water puddles as soon as possible. Keep a clean doormat at your door to catch any dust and other particle debris from being introduced to your floor. Avoid grinding on the floor with high heels, cleats, or other sharp objects. Every several years you will want to wax the floor to keep its high gloss sheen. Try to avoid direct sunlight from sitting on your flooring for an extended period of time. Finally, keep the room ventilated and as dry as possible to prevent the warping of the flooring. Given that green is the way to go these days by choice, Wellmade bamboo flooring fits right into that school of thought. It allows for a beautiful addition to your remodeling project while remaining a sustainable resource for our environment.…

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Tours of Japan Immerse Yourself in the Culture

Tours of Japan Immerse Yourself in the Culture Japans’ rich cultural traditions have trickled from one generation to the next, and while Japanese culture often conjures up images of kimono clad ladies pouring cups of tea in tranquil cherry blossom temples, there really is so much more on offer. In Japan you can learn how to wield a sword with a samurai master, or try your hand at calligraphy or pretend to be a geisha for a day. Really let go and sample some raw fish or partake in a Japanese tea ceremony. If you really want to ‘go native’ book yourself into a Ryokan hotel (a traditional Japanese inn)to really experience the traditional culture and customs. Guests wear kimonos, sleep on futons laid on the floor and take naked communal dinner time it is kneeling down to eat traditional food and sip green tea. The Japanese have one of the healthiest diets in the world and it is not uncommon for the hotels to arrange a cooking class. Guests are taken to one of the most popular sushi restaurants and under the instruction of a grand sushi chef get to try their hand at making the Japanese national dish, nigiri sushi (rice topped with raw fish) and maki sushi (sushi rolled in dried seaweed). Not as though you will need to work off any calories but if your dream has always been to fight like a ninja then you can tackle a training session which teaches performance and techniques. You will learn taijutsu (unarmed body contact skills) and ninjutsu and gain a better understanding of the ‘way of the ninja’. When you get home you will be able to impress your family and friends with your newly acquired stealth moves, ninja style.…

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Truly Healthy Sushi Secrets

Truly Healthy Sushi Secrets Sushi was one of the hardest foods to give up after I resolved to adopt a vegan diet. After all, my passion for sushi was one of the things that brought me to live in Japan in the first place. And while Japan is infamous for exclusive sushi shops that charge $500 per person, even low-end sushi (such as kaiten, or “conveyor belt” style) is fresh and inexpensive compared to other countries, making it hard to resist. For some time after I had bid sayonara to meat, eggs and dairy, I continued the Japanese institution of going out for sushi with friends and family. At first, I ate varieties consisting of mostly vegetables such as natto (fermented soybeans) and green onions, cucumber, takuon (pickled radish), kampyo (dried gourd), as well as inarizushi (fried bean curd filled with sushi rice and black sesame seeds). As an omnivore, I had always considered sushi not only umai (delicious), but healthy compared to traditional convenience food like sandwiches or burgers. However, eventually it dawned on me, that even minus the fish, restaurant or store-bought sushi wasn’t particularly healthy for 2 reasons: 1. The main ingredient in sushi is white rice with vinegar. Since going vegan, I had switched to eating only foods made with whole grains. I became used to making genmai (brown rice) at home for its nutritional benefits (3 times the fiber, more vitamins and minerals) compared to white rice, and I could no longer reconcile eating white rice sushi from a taste or health perspective. 2. Sushi vinegar contains katsuo dashi (extract of dried tuna). Other ingredients used in sushi, such as pickles, umeboshi (sour plums), and sauces are also prepared using sushi vinegar and/or dashi. In fact, I discovered recently that the only food at most sushi shops that doesn’t contain fish extract is the powdered green tea! I am not sure why many people seem to have difficulty eating brown rice. Westerners either eat it or they don’t, while Japanese who say they enjoy eating genmai frequently mix it together with white rice, so apparently they are eating it for its health benefits rather than its taste and texture, which I actually prefer. Once I stopped eating sushi out, I still longed for a vegan substitute, so we began making temaki zushi (hand-rolled sushi) at home using vinegared genmai, nori (seaweed laver), and various fillings such as avocado paste, natto, umeboshi, cucumber slices, etc. When there’s time, and for special occasions, we lightly pan-fry sliced eggplant (nasu), and eat it on top of sushi genmai as well. Warm (aburi), and dipped in a bit of soy sauce with wasabi, it tastes as good as otoro (fatty tuna), uni (sea urchin), ikura (salmon roe) or any other traditional sushi delicacy ever did! So, if you think you can’t start a plant-based diet because you could never give up your favorite food, think again! There are infinite tasty plant-based alternatives if you will just start down the vegan road. I am not a nutritionist – just a guy with heaps of useful advice and encouragement to offer those considering eliminating meat and other animal products from their diets.…

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Find a Sushi Bar Anywhere You Live

Find a Sushi Bar Anywhere You Live For those who prefer international cuisine, a sushi bar is one of the places that must be visited. Unlike a standard restaurant, a sushi bar is very analogous to a modern bar or tavern in the western cultures. Meant for group socialization and finger food stuff, a sushi bar allows for good food stuff to be served without it taking up space. With entertainment, be it shows, television or sports, the bar blends western and eastern cultures. However, it is significant to realize that there are many differences between Japan and the United States or Canada. In Japan it is a fast food stuff style eatery, where sushi is moved along a conveyor and is selected by guests. The guests then pay for their sushi based off of the color or size of the plate they have selected. In the western cultures, it can be like a bar and grill, or more imitate a regular sushi restaurant. In some cases, a sushi bar in the United States or Canada may be a counter with already made sushi waiting for purchase. If you are a admirer of the sushi bar in American, you may get a surprise if you were to go to one in Japan. Where Americanized sushi is readily available in the sushi bars in the United States, bars in Japan are more traditional. This means there are less vegetarian friendly dishes, and more true forms of sushi. Octopus, squid and other seafood stuff is used as components, which often disgusts those not used to these components in sushi. The main difference between a sushi bar and a restaurant is seating and how the restaurant operates. In most circles, it is considered to be a cheaper, quicker version of the sushi restaurant. Due to this reputation, and the fact that it is more equivalent to take out, the sushi may be of lower quality at a bar than you would find at a restaurant. When you go to a bar to order sushi, you will have a variety of diverse condiments to select from. Normally, sushi is served with a soy sauce, pickled ginger and wasabi. Ocha is the most common drink served with sushi, a traditional green tea. In American, sake or ocha is served. The higher the quality of restaurant, the more likely sake is to be given as an choice. In Japan, mecha is a high quality green tea that is preferred over ocha.…

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Finger Foods for a Wine and Cheese Party – Avocado Sushi Roll

Finger Foods for a Wine and Cheese Party – Avocado Sushi Roll Sushi at a wine and cheese party has to be the most innovative way to have people talk about your food for weeks after the event is over. Most people think of sushi as this rice thing wrapped in seaweed just like the stuff their feet were tangled in the last time they swam in open water. To make matters worse it is topped with raw fish. The truth is you can have that kind of sushi or you can make non seafood based sushi. Sushi is small pieces of food and that makes it perfect for a wine and cheese party. The easy kind of sushi requires the following ingredients, sushi rice, rice vinegar, seaweed wraps avocado, cucumber, wasabi paste and a sushi mat for rolling. Over all these are very inexpensive ingredients. The wasabi paste can be purchased already prepared in a tube. This is preferable as it is good quality and made just right with no effort on your part. The rice comes with instructions right on the package. It must be rinsed first before cooking. Sushi rice needs to be cold when you use it. Making the rice the day before is a great way to ensure you have enough time to let the rice cool down and flavor it with the sushi rice vinegar. Once you have completed all the rice steps for cooking simply place it in an airtight container and store in the fridge you are ready to make sushi. The day of the party skin the cucumber, cut lengthwise and scoop out the seeds with a spoon. Slice the cucumber into skin long strips and set aside. The avocado should have been bought a few days in advance to let them ripen. People tend to squeeze dark avocado which bruises them and turns it black inside. Open the avocado with a sharp knife, pop the pit out and slice length wise. Now you are ready to make sushi. You will need all your ingredients a sharp knife and a tall glass with cold water. First place your mat flat on the counter. Put one piece of sushi paper on mat. Wet your hands and grab a large handful of rice and spread it out on 2/3 of the sushi paper only using your finger tips. Place a line of avocado and cucumber on top of the rice in a straight line. Grab the mat and begin to roll the paper. Tuck the end into the wrap and continue rolling until complete. Some times the roll will try to unwrap simply the roll with the seam facing down. When cutting the sushi wrap always use a wet sharp knife. The water will allow the knife slide through the rice instead of sticking to it. Give this a try at home a couple times to get used to making sushi.…

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Asian Foods You Must Try

Asian Foods You Must Try Are Asian foods healthier and less caloric than Western foods? It depends. Certainly, a bowl of dashi garnished with cubes of tofu and chopped scallions isn’t very caloric, but a similar bowl of chicken soup isn’t either. But here are some Asian foods you must try before the bucket is kicked. Sushi and Sashimi Yes, some people are a bit revolted by the idea of eating raw fish, but these two Japanese dishes are oh so good, especially when the vinegared rice is prepared just right and the fish is so fresh that it’s still in rigor mortis. Fish and seafood used for sushi include salmon, tuna, though not the overfished bluefin, eel, flounder, octopus, shrimp, abalone and salmon roe. If the dieter really can’t bear raw fish, they can have sushi made with avocado, sweetened egg, or cucumber. Dashi Dashi is a broth made with a sheet of kombu seaweed and dried bonito flakes, bonito being a fish. It has a delicate taste and aroma and is the basis for many Japanese soups. It is wonderful to drink with nothing in it on cold winter nights. Tempura The calorie count with this dish might be fairly high because it involves dipping food in batter and deep frying it. The great thing about tempura is that it can be made out of anything, including chunks of seafood, sliced Japanese eggplant, carrots, tofu, green squash, slices of lotus root and green onions. It should be drained and eaten while it’s hot, for cold or left over tempura has lost much of its appeal. Hot and Sour Soup This delicious soup is made from tree fungus, dried tiger lilies, dried shiitake mushrooms and tofu in beef stock. All of the ingredients can be found easily in an Asian market and they’re inexpensive. The dieter shouldn’t worry about the tree fungus. It’s also called cloud ears and is a black mushroom that’s grown on logs. It’s dried and when it’s rehydrated it seems to grow ten times its size, then it’s sliced and added to the soup. The soup only needs one or two to suffice. Peking Dust This dessert is a bit fussy to make, but it’s heavenly. It uses raw chestnuts, sugar, a pinch of salt, heavy cream, one orange and glace?�d walnuts. The chestnuts are pureed, then garnished with the orange and walnuts and slathered with whipped cream in a mold. Lamb Korma This is an Indian dish where chunks of lamb are cooked in a creamy curry sauce and served with rice, chutney, raita or onion sambal. Made with coriander, cumin, cardamom seeds, ginger, cloves, red pepper and garlic, it smells as good as it tastes. Wontons Stuffed with Pork, Cabbage, Scallions and Ginger Though a lot of people may have bought wontons at their take-out place, there’s nothing like making some at home. They’re not that hard to make, and practice makes perfect. Onigiri These are rice balls and are very popular in Japanese picnic boxes. The ingredients include fresh salmon fillet, one sheet of dried nori, which is also used for wrapping sushi, bonito flakes and umeboshi, pickled and salted plums. Onigiri are a bit labor intensive to make, but, again, worth it. Miso Soup with Oysters and Bean Curd Miso is soy bean paste and this dashi-based soup uses red and white miso, fried bean curd, regular bean curd, about 16 oysters, Japanese parsley, fresh ginger root and sansho powder. It’s very, very delicious indeed.…

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How To Eat Sushi Succesfully

How To Eat Sushi Succesfully So you waltz into your local sushi joint and are assaulted by a multitude of aromas. Behind the bar sushi chefs are dicing and slicing with the greatest of finesse, while everywhere people are slurping up their miso soup, chowing down on their ginger salad, spearing shrimp tempura on the end of their chopsticks or savoring their salmon teriyaki. They’re guzzling dumplings and swilling Sapporo beer, they’re chowing it up like it’s the end of the world and this is their last meal, but what matters, what everything centers around, the alpha and omega of any true Japanese meal is the sushi, the sashimi, the raw fish and slivers of vegetables and crab and shrimp and eel that embellish rolls of rice or stand alone. But how to win at this? How to win? The trick is to realize that not all Japanese food is made equal, and that when it comes to your heart, that plush beating center which all of us must consider when dining out, when it comes to your heart, some Japanese food is positively deleterious, while others are excellent. How to tell? You scan the menu frantically, sweating bullets, under the gun, seven waitresses tapping their order pads in unison, swaying and staring at you with the intensity of lazer beams. What to order? How to win at this most deadly of games? The first thing you should blurt out is that you want sesame seeds on your sushi rollls. A murmur will immediately shiver through the assembled ranks fo attendant diners as they all confirm the wisdom of your choice. Sesame seeds are an excellent source of brain enhancing magnesium. Now, should be visiting a restaurant of poor quality, and all seven waitresses cast themselves down in apology, stating that they have none, don’t panic: order masago caviar for the win! It’s a great source of omega-3’s, yo. Then, move onto the next part, don’t hesitate, don’t squander your hard earned edge. If possible, order sushi that has either Atlantic salmon, farmed rainbow trout or Pacific halibut. Those should be your fish of choice, due to their excellent protein content and high omega-3’s. Leave the tuna alone, don’t be a hoodlum. They’re being fished into extinction, so try some trout. Remember! Don’t eat anything fried! Leave the tempura for the unhealthy who care not for their hearts! Ignore Philadelphia rolls, ignore California rolls, and stick to the raw, the pure, the extreme! Finally, avoid fake crab meat. I mean really, what’s the point?…