For the 56 years of the Olympic Games, Japan will yet again host another Summer edition in August of 2020. With a bonus of three new events in town for the Tokyo lineup, swimmers all around are starting preparations for the massive event. For the first time, there will be a women’s 1500, mixed relay and men’s 800. Here are some of the swimmers preparing for the Olympics 2020.

Sun Yang, the three-time defending world champion for the men’s 800 is clearly excited about this event. He told a local broadcasting company that he was hungry and eager for the gold medal in Tokyo. Though Sun is a world champion in the course, he still has his eyes for the prospects of the Tokyo Olympic Games. Mr Yang has gotten the most excellent opportunity of winning the past titles, and he still anticipates swimming in the new event. Additionally, he will also participate in the 400, 200, and 1500.

However, Mr Yang has not been at the top of the game in the 1500s since acquiring the title in 2013 and getting recognition for the world record in the year 2012. He didn’t report for his final in 2015 and later on finished in the 16th position in 2012. There are high hopes that the 800’s in Tokyo Olympics will be his saving grace back to the world titles.

Cate Campbell, the revered Australian sprinter, took an extended period off after the Rio Olympics. Although, she is now back again training with Simon Cusak, her longtime coach. She hasn’t yet fully committed to a full-time grind to get back in shape for the world levels. From some of her interviews, her break involved fun activities such as skydiving, bungee jumping and skiing. According to sources, Cate never got to term with her awful performances in Rio. However, she is currently fully committed to the upcoming Tokyo games.

Ranomi Kromowidjojo, the Dutch swimmer just recently decided to continue her swimming career at the 2020 Tokyo Olympic games. Now at her peak years 26, is a stalwart figure in her numerous freestyle sprinting events. Her storied career is worth a tale of a lifetime where she has gotten the chance to rise to huge ranks within the swimming sports. Since her teenage years, Ranomi continues to be a relevant competitor in the game. She has a number of relay and individual world records.

David Boudia, the Olympic gold medalist in 2012, announced his training and come back to the Olympics 2020 games. He publicly announced in a press conference that he had plans to continue training for the great 2020 Olympics. The announcement was done alongside his longtime coach Soldati Adam. Besides, David also stated that he would continue his training at Purdue.…

Kelowna Japanese Food Ramen,Tempura, sukiyaki, sashimi

Recently, traditional Japanese cuisine was added to the cultural heritage list. This is an esteemed designation that had been given solely to French cooking. But, what makes Japanese culinary tradition so
valued? One significant hallmark of Kelowna Japanese Food Ramen cuisine is its association with nature. Most of their food is consumed in its natural state- as fresh as it possibly can. Where cooking is necessary, the meal is cooked lightly. Japanese cuisine is keen to preserve the original taste of food products and their natural appearance.

Japanese cuisine is founded on combining the staple food with one or several main and side dishes. The staples include rice, noodles (udon, soba), and miso soup. Frequently, the side dishes include vegetables and seafood which may be prepared in broth or pickled. Seafood is usually the main accompaniment since Japan is situated on an island. In most cases, fish is grilled. However, when it is served as an ingredient in Sashimi and Sushi, it is presented raw. The side dishes are deep-fried in butter to enhance their

 Another thing that sets Japanese cuisine apart from other dishes is its presentation. It features a unique way of decorating dishes, dining etiquette and a method to serve its food. Food is served in small portions. Since their menu is versatile, they prefer to eat small servings of various dishes. Spoons are seldom used while knives and forks are not used entirely. Food is cut into small pieces, making it easy to fetch with chopsticks. The Japanese use inedible leaves and branches from maple, Haran and bamboo trees to decorate their food.

Japanese cuisine tends to be seasonal and as aforementioned, freshness is a priority. The first crop is known as hashiri. Ingredients that have been stored for long, except for rice and sauces are avoided. When cooking, the Japanese avoid red meat, dairy products, oil, and fats. Salt is a rule of thumb since most of their dishes contain soy sauce, miso, and umeboshi.


For dessert, traditional sweets known as Wagashi are made from mocha fruits and bean paste. Kakigori, an ice dessert is commonly eaten during summer. Dorayaki, which is pancakes with a sweet paste made from beans, is a favourite among children.

Popular beverages include green tea and beer. Sake, which is made from brewed rice, is also a favourite refreshment among the Japanese. It has an alcohol content of 15-17%.

Other dishes you may come across in a Japanese restaurant include;

•  Sashimi- raw food that may comprise of seafood, it is served when finely sliced.…