Problem: Article: If a host serves you dinner or if someone treats you to meal, you should use this phrase at the end of the meal to express gratitude.  Note that at the beginning of a meal, you would say "itadakimasu" instead. Pronounce this phrase as goh-chee-sou sah-mah deh-shee-tah. " It essentially means something along the lines of "thank you for your hard work.""  The implication is that the listener has worked hard and deserves to rest. The phrase is polite and shows gratitude for that person's hard work. Pronounce this saying as oh-tsoo-kah-reh-sah-mah desu. " This is not standard Japanese. Instead, this form of saying "thank you" is only found in areas near/aroun Osaka.   Ookini can mean "thank you."It can be used at the end of a sentence to smooth relations, or it can be used on its own to show appreciation to someone close. The term was originally a way of indicating quantity and was used with arigatou as ookini arigatou. Over time; however, the phrase was shortened to ookini.  Pronounce ookini as oh-kee-nee.  In non-romanized format, write it out as おおきに.
Summary: Use "gochisou sama deshita" after a meal. At the end of a work day, say "o-tsukaresama deshita. In Osaka, say "ookini.

Problem: Article: You should first look and see if this form is made available on the website. If not, you will have to call, email, or write to the agency to receive the form. Into your contact information, the name request, and any other information that the form requests. This may or may not include the type of business you want to establish, such as an LLC or sole proprietorship. Usually, there will be a fee to submit the form. Submit this along with the form when you turn it then according to the instructions provided on it. You may be asked to mail the payment with the form, pay in person, or submit the fee online. The government agency will thoroughly research registered businesses to verify whether or not the name you want is available. This will take some time. The agency should be able to give you an estimate on how long this process will take. You can also ask if there is a way to expedite the search if needed. When you submit your application, ask the Secretary of State or other government agency responsible for business names in your area about this. Once you submit a request to verify the name’s availability, you may have the exclusive right to this name for a certain period of time, such as 60 days.  This means that if someone else applies to search for and use the name after you, their request will be rejected as long as the name is reserved for you. This reservation period allows you enough time to prepare for establishing your business without worrying about losing the name.
Summary: Ask the government agency for the business name application form. Fill out the name application form. Include the required fee. Wait for approval. Verify if you have the right to reserve the name.

Problem: Article: Ceramic and art suppliers usually stock several kinds of clay. You can mix various kinds of clay together if you find that a certain kind is too difficult to work with. For instance, add coarser clay to clay that is too sticky, or more pliable clay to another variety that is too coarse to work with. It is important to work with your palms when kneading clay. If you push at it with your fingertips, this can create impressions in the clay that can form air pockets as you continue to knead. These air pockets can ruin a form when you try to mold it. Start your wheel slowly. This helps to ensure that your clay is well-attached to the bat. As you shape and raise the form, take care not to spin the wheel so fast that it warps the clay. Setting an appropriate speed will also prevent your clay from flying off your wheel, ruining your project. If your arms wobble as you shape the clay, the form will become warped or slide off-center. To prevent this from happening, anchor your arms by holding your elbows against your knees as you work. Keep your arms firm as you shape and raise the clay. If your hands or the clay become too dry while molding it, your form may become misshapen or ruined. The goal is to keep a wet, slick surface as you mold the clay. Make sure to wet your hands before starting to mold the clay, and wet them again any time they start to become dry. If you are molding clay and something goes wrong, you can start over. However, you must remove the clay from your wheel or work surface and wedge it again. Knead in more clay if you need to alter its consistency (for instance, if it is too wet). Your hands and fingers alone are often enough to mold clay into desired forms. However, you may find that various tools make molding easier, or just give you more options. For instance, using a sponge instead of just your fingers to raise clay on a wheel may allow you to make smoother or thinner sides. As you practice, don’t be afraid to experiment with all sorts of objects to help mold your clay.
Summary: Mix clays to improve consistency. Keep your fingertips out of the clay when kneading. Don’t set the wheel speed too high. Anchor your arms. Keep your hands and the clay wet. Re-wedge your clay if needed. Try different tools to raise and shape clay.

Problem: Article: Since most sheep casings are packaged in brine, fill a bowl with warm water and put your casing into it. Leave the casing to soak and change the water at least 2 to 3 times as it soaks for an hour.  Changing the water frequently will help flush the salt out from the casing. The sheep casing should be soft and easy to handle once it's finished soaking. Remove the sheep casing from the bowl of water and run it under cool water to remove traces of salt. Then put the stuffing attachment on the end of your meat grinder. If you can, chill the stuffing attachment while the casing soaks. The spiced meat mixture should also be chilling while you're preparing the casing. Grease the stuffing attachment with a little shortening and tie a knot at one end of the casing. Slide the open end of the casing onto the attachment until the tied end is at the tip of the stuffing attachment. Then place a rimmed baking sheet under it and pour enough water to come 1⁄4 inch (0.64 cm) up the side of the pan.  The water in the sheet will help the meat-filled casing slide away from the stuffing attachment while you're working. Use any size baking sheet. Keep in mind that the longer the sheet, the more room the meat-filled casing has to move. Remove the chilled meat from the refrigerator and transfer it to the sausage stuffer. Push down firmly to remove as much air as you can. Then turn your mixer on so it begins to push the meat down through the nozzle into the casing. Try to work quickly so the meat stays cold and the hot dogs hold their shape. Once you've pushed all of the spiced meat into the casing, turn off the machine and firmly pull the casing from the attachment. Tie the end tightly at the end of the filled casing and use a sausage pricker to poke any air pockets you see. It's important to remove pockets of air since these will cause the hot dogs to spoil quickly. Determine how long you want the hot dogs to be and then pinch the casing to create a gap. Twist at that spot 2 to 3 times to separate one hot dog from the next. Continue to twist off at even lengths. You should be able to get about 15 hot dogs that are about 6 inches (15 cm) long. Once you've twisted the filled casing into individual links, take a sharp knife or kitchen-only scissors and cut in between them to separate the hot dogs. Put them in a container and refrigerate them until you're ready to parboil them.
Summary:
Soak 6 to 10 feet (1.8 to 3.0 m) of sheep casing for 1 hour. Rinse the casing and put the stuffing attachment on your meat grinder. Attach the casing to the stuffer and place a pan of water directly below it. Fill the stuffer with the meat and turn the machine on. Fill the casing and prick it to remove air pockets. Twist the filled casing into individual hot dogs. Cut and chill the hot dogs until you're ready to parboil them.