Miyar Jafananci | Al'adun miya da nau'ikan miya daban -daban
Miyan abinci ne na farko, wanda galibi ana bayar da shi da ɗumi (amma yana iya zama sanyi ko sanyi), ana yin shi ta hanyar haɗa kayan abinci kamar nama da kayan marmari tare da hannun jari, ruwan 'ya'yan itace, ruwa, ko wani ruwa.
Miya mai zafi kuma ana nuna shi ta hanyar tafasa kayan abinci masu ƙarfi a cikin ruwa a cikin tukunya har sai an fitar da kayan ƙanshi, suna yin broth.
A gargajiyance, an raba miyar zuwa manyan ƙungiyoyi guda biyu: miyar miya da miyar kauri.
Miya yana da wuri na musamman tsakanin kayan abinci na Japan.
Daga abincin da aka dafa a gida zuwa teishoku (abinci iri-iri da ake bayarwa gaba ɗaya) wanda ake bayarwa a gidajen abinci, mutanen Jafanan suna bin al'adunsu na zamani wanda aka fi sani da ichiju issai (“miya ɗaya, gefe ɗaya”) da ichiju sansai (“ɗaya miya, bangarori uku ”), wanda ya ginu bisa ka’idojin daidaita cin abinci.
A cikin shirye -shiryen abinci, an fassara wannan zuwa daidaitaccen tsarin abinci na Jafananci inda yakamata a sami kwanon shinkafa, miya don ƙara ƙanshin shinkafa, ko dai 1 ko 3 ƙaramin faranti da aka shimfiɗa akan teburin don cimma mafi girma ma'auni mai gina jiki.
Wannan al'ada ce Jafananci karin kumallo da miyan miso, shinkafa, da gefe uku:
Yawancin miyan Jafananci ana yin su da wasu sinadarai kuma ba almubazzaranci ba ne; duk da haka, duk girke -girke na miya a Japan suna da kayan dashi a cikin su.
Yana ƙara dandano mai daɗi (umami) ga kowane miya ko kwano kuma masu dafa abinci suna yin kowane girke -girke wanda ke nuna ƙimar kakar.
Akwai nau'ikan miya iri iri iri iri iri iri iri iri iri iri iri, kuma koyon wannan kayan zai sa ku so gwadawa da dafa su da kanku don kawai ku gwada kowanne daga cikinsu don jin daɗin ku.
Duba sabon littafin dafa abinci namu
Girke-girke na iyali Bitemybun tare da cikakken mai tsara abinci da jagorar girke-girke.
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Karanta kyautaMiyar Asiya ta fi kowacce iri -iri a duniya
Idan kuka je binciken abinci a Asiya, to za ku ga kusan dukkansu sun ɗanɗana da kyau kuma waɗanda suke dashi a cikin su za su mutu.
Iri iri iri na Asiya sun bambanta daga ƙasa zuwa ƙasa, amma hakika suna da yalwa - fiye da yadda zaku iya samfuri a rana ɗaya. Suna da sauƙi don shirya kuma suna da banbanci a cikin ƙanshinsu wanda zaku kashe rabin hutunku don yin abinci ko siyayya.
Daga cikin mafi kyawu sun haɗa da Tom Yam Kung (Thai Hot and Sour Soup with Shrimp), Napa Cabbage Soup, da Miso Soup na Japan.
Hakanan an san shi da "suimono." Hakanan zaka iya amfani da waccan tushe, amma yawancin mutane sun fi son kawai wannan sauƙin broth mai sauƙi.
Idan kuka ƙawata shi da ganyen alayyahu da shrimps, to kayan dashi da kuma ƙimar abincin teku da kayan marmari gaba ɗaya zai ƙara ɗanɗana miya.
An tsara miyar Jafananci don tayar da masu karɓar ɗanɗano ku kuma ba gamsar da ciki ba, amma cin kwano ɗaya ko biyu na shinkafa da shi isasshen abinci ne wanda zai wadatar da ku a rana.
Nabe yaki udon kishiyar miyan miso ce saboda tana da kayan abinci da yawa kuma tana da daɗi sosai.
Akwai miya na Asiya sama da 150 da zaku iya gwadawa kuma kusan dukkan su suna da daɗi!
Hannuwan Miyan 4 na Farko a Japan
Komawa al'adar abinci ta Jafananci ichiju issai da ichiju sansei, akwai manyan hannun jari guda 4 waɗanda kowane mai dafa abinci na Japan da dafa abinci ke amfani da su a cikin duk abincin su.
A gare su, cin abincin da ya dace bai cika ba tare da kowane hannun jari na miya 4, waɗanda suka haɗa da miso miyan, tonjiru (miyan alade-miso), miyan nama-dankalin turawa, da miyar kayan lambu na shinkafa.
Ba wai kawai waɗannan kayan miya suna da daɗi kamar yadda duk aka yi su da dashi, amma su ma suna da gina jiki sosai!
A ƙasa zaku sami hannun jari na miya na 4 na farko waɗanda shugabannin Japan ke amfani da su na dubban shekaru:
Miso Miyar
Mafi yawan nau'in miso miya (み そ し る) ya haɗa da murabba'in tofu, tsiron ruwan teku, da kayan miya da ake kira だ し (dashi), amma akwai nau'ikan miya iri -iri a Japan.
Wannan kodayake ana amfani dashi wani lokacin azaman kayan miya don sauran jita -jita.
Ana iya fitar da dashi daga busasshen kelp, kifi, ko namomin kaza ta hanyar gauraya da/ko dafa su da ruwa.
Abu ne gama gari don ganin kwanon shinkafa da aka yi aiki tare da miso miso. Miso miso ya shahara sosai a Asiya wanda zaku iya samunsu ana siyar dasu a cikin shagunan saukakawa ta hanyar manna.
Sauke miso a cikin ruwan zãfi kuma a cikin 'yan mintuna kaɗan ya zama miso miso ko miso miso kawai, amma kuna iya ƙara wasu kayan masarufi idan kuna so.
Miyan Alade-Miso (Tonjiru)
Tonjiru (と ん じ る) kuma ana kiranta butajiru ko miyan alade (ぶ た じ る) naman alade ne, kayan lambu da miso na miyar miya.
Daga cikin kayan lambu na wannan miya akwai albasa kore, karas, yankakken albasa, da murabba'in dankali. Yankin da aka fi so na naman alade mai kauri ne, don haka zai iya sha ɗanɗano ko miso miso.
Bayan mintuna 5 - 10 za ku iya ƙara yanka alade a cikin tonjiru azaman kayan nama ga girke -girke.
Wannan babbar hanya ce don sanya tonjiru ya ɗanɗana mafi kyau kuma kuna iya siyan tonjiru ko butajiru a cikin fakitin aluminium a yawancin shagunan saukakawa a Japan suma.
Miyar Naman Dankali
Miyan nama-dankalin turawa (い も に) wani babban miya ne na farko da ake amfani da shi a cikin abincin Jafananci a kullun. Yankin “nama” na wannan girke -girke na iya haɗawa da kowane irin nama kamar naman alade, naman sa, kaza, kifi, ko naman teku.
Shahararren abinci ne da ake bayarwa a waje kuma yana da wasu abubuwan asali na soya miya da sukari.
Sinadaran na iya haɗawa da manna miso, karas, kabeji, namomin kaza, tofu, naman sa, da naman alade mai ɗanɗano; duk da haka, ya bambanta daga yanki zuwa yanki amma koyaushe zaka iya sanin ko miyan dankalin ne domin yana da manna miso da nama a ciki.
Wannan miyar ta zama ruwan dare a cikin watannin kaka (tuna da ku, Jafananci kan dora abincinsu akan yanayi) kuma, a zahiri, masu yawon buɗe ido suna zuwa Yamagata Prefecture don gwada miya-dankalin turawa, wanda ya shahara a wannan yankin .
Miyar Shinkafa-Kayan lambu
A ƙarshe, miyan shinkafa-kayan lambu (ぞ う す い) ya ƙunshi kayan miya na huɗu a cikin wannan jerin kuma yana da mahimmanci ga tsarin abincin Jafananci.
Miyan shinkafa da kayan lambu na yau da kullun shine wanda ke da kaji a cikin kayan sa, amma akwai nau'ikan miya iri iri a Japan.
Kuna buƙatar dafa shinkafa a cikin mai dafa shinkafa (kamar ɗaya daga cikin waɗannan manyan masu dafa shinkafa da muka yi nazari) da farko kafin a saka shi a cikin dashi, namomin kaza, radish, tsiren ruwan teku da koren albasa.
Kodayake ikirarin warkarwa game da warkar da mura da rashin lafiyan da Hukumar Kula da Magunguna da Magunguna ta Japan (独立 行政 法人 法人 医 品 品 医療 医療 機器 機器 合 機構 機構 機構 機構 機構) ba ta amince da su ba, mutane da yawa suna cewa yana iya warkar da mura da mura.
Hakanan ana yawan cin sa a lokacin sanyi da lokacin sanyi yayin da yake dumama ciki da jiki duka.
Dalilin da yasa Asiya, Musamman Mutanen Jafananci, Soyayyar Soyayya
Miya da poridges sun kasance tun lokacin da mutumin Cro Magnon ya bayyana a Duniya kuma wataƙila mutane daga gaban Babban Paleolithic Era, wanda ya kasance kusan shekaru 40,000 da suka gabata, tabbas sun ci wani nau'in miya.
Ko ta yaya dalilin cin irin wannan abincin yana bayyana iri ɗaya ne a cikin nahiyoyi da al'adu - don sanya ɗumama jiki daga yanayin sanyi.
Kodayake miya tana da fa'idodin abinci mai yawa amma mutanen da suka ƙirƙira shi ba su taɓa la'akari da shi ba har yanzu.
Mutanen Asiya suna da alama suna son cin miya fiye da sauran mutane a duniya kuma akwai nau'ikan miya iri iri don tabbatar da hakan!
Wataƙila ba za mu taɓa sanin ainihin dalilin da ya sa mutanen Asiya ke son miya sosai ba, amma wataƙila dalilin shine kawai yana da daɗi kuma mai gina jiki.
Duk sanannun Miyar Jafananci da Stews
Miyan abinci ne na farko, wanda galibi ana bayar da shi da ɗumi ko zafi (amma yana iya zama sanyi ko sanyi), ana yin shi ta hanyar haɗa kayan abinci na nama ko kayan lambu tare da jari, ko ruwa.
Bugu da ƙari, ana yin miya mai zafi ta hanyar tafasa madaidaicin sinadarai a cikin tukunya don fitar da abubuwan dandano daga gare su wanda daga nan ya zama broth. Anan ne dandanon miya yake fitowa kuma shine dalilin da yasa yake da daɗi.
A Japan, sun fara yin dashi ne domin samun dandano mai daɗi da ake kira umami, sannan su ƙara dashi a cikin miya, wanda ke ƙara haɓaka ɗanɗano mai daɗi.
Wani lokaci yana da wuyar rarrabe miya da miya kamar yadda kusan a kamanta suke; duk da haka, ana yin miya da ƙarin ruwa (broth) a cikin su idan aka kwatanta da miya.
A ƙasa zaku sami kowane nau'in miya da miya na Japan waɗanda aka karkasa su zuwa rukuni 4 waɗanda su ne miya (しるもの shirumono), noodle miya (めんつゆ maza tsuyu), stew (煮物 dafaffe abinci ko シチュー shichū), da tukunyar zafi (鍋物, なべ物 nabemono):
Rukunin I: Miya (Shirumono)
Butairu - (ブ タ ジ ル) kuma ana kiranta tonjiru, shine miya da aka yi da naman alade, kayan lambu, da manna miso.
Haɓakawa daga miyan miso na Japan mai sauƙi, butajiru, ko tonjiru ya haɗa da kayan abinci iri -iri, musamman kayan lambu, wanda ya haɗa amma ba'a iyakance ga tushen goɓon ɗan zaki mai ɗanɗano ba, tushen taro, karas, da daikon (kayan lambu na gargajiya).
A cikin zuciyar butajiru shi ne haɓakar dashi wanda ke sa shi daɗi ƙwarai!
Sauran sinadaran sun hada da scallions, tofu, Ginger, da gelatinous konnyaku; duk da haka, koyaushe kuna iya zaɓar bambancin kayan ku don dacewa da abubuwan da kuka fi so tare da butajiru.
Ana yanke duk abubuwan sinadarai da tsintsiya don tabbatar da shiri da sauri.
Kodayake a ainihin butajiru shine miyan miso mai sauƙi, ya zama nau'in miya daban daban da zarar an ƙara alade mai daɗi da kayan lambu masu ƙanshi a gauraya.
An san butajiru da ƙamshi mai ƙyalli da ƙyalli kuma a gargajiyance ana ba shi ɗumi (don yaƙar lokacin sanyi), galibi yana tare da farar shinkafa.
dashi - (だ し) kayan miya ne ko kayan miya da aka saba amfani da su a kusan duk abincin Japan.
Har ila yau karanta: wannan shine katsuobushi, busasshen kifi da ake amfani dashi dashi
Harsunan mu suna da bambanci ga ɗanɗano na umami wanda shine dalilin da ya sa abinci mai ƙarfi, mai daɗin ƙanshi, musamman idan aka haɗa su tare na iya ba da ƙarin ƙanshi mai ƙima.
Dashi yana daya daga cikin abubuwan dandano na asali guda biyar (mai dadi, mai tsami, mai ɗaci, mai daɗi/umami da gishiri) waɗanda masu karɓar ɗanɗanon mu ke da hankali sosai, wanda shine dalilin da ya sa yake jan hankalin mu mutane.
An ciro Dashi daga ɗayan waɗannan abubuwan 4:
- Kombu (nau'in tsiren ruwan teku ko kelp)
- Namomin kaza Shitake
- Bonito (dan uwan tuna mackerel)
- Iriko (sardines ko anchovies)
An gano tarin dashi kuma an yi amfani da shi sama da shekaru 800 yanzu har ma a cikin gidajen abinci na Yammacin Turai, ƙwararrun masu dafa abinci sun fahimci yuwuwar sa don ƙarfafa baƙon ɗanɗanon dandano da amfani da shi a cikin wasu abincin su.
Miyar Masara Ruwan Miyar - kuma ake kira masara potage (コ ー ン ポ タ ー ジ ュ) ne a Faransa-rinjayi Japan masara miyan ke arziki, mau kirim da matsananci-santsi.
Anyi shi da masara mai daɗi, albasa, man shanu, dankalin turawa, madara, gishiri, faski, da burodin sanwic wanda aka samo daga yōshoku (洋 食), ko abincin salo na yamma, musamman miyar masara ta Faransa.
An karbe shi a cikin abincin Jafananci a lokacin Meiji Era (1868 - 1912) kuma tun daga wannan lokacin ake kiranta tukunyar masara.
Kasujiru – (郷土料理ものがたり) Ana iya yin wannan miyar da kifi (salmon ko yellowtail) ko naman alade da aka hada da daikon, konjac, aburaage (tofu mai bakin ciki mai zurfi), naganegi (albasa dogayen koren), kayan masarufi, miso paste, sake kasu ko sake lees (酒粕) da kayan marmari.
Wannan tasa za ta dumama ku daga ciki! Wannan saboda yana da sake kasu a ciki, don haka a zahiri ba ku buƙatar kowane giya don haɗa wannan miya da lokacin cin ta.
Kenchin Jiru -(郷 土 料理 も の が た り sometimes) wani lokacin ana rubuta kenchin-jiru (wanda aka fassara shi a zahiri a matsayin “abincin gida”) shine miyan kayan lambu da aka shahara a Kamakura, Kanagawa Prefecture, Japan wanda ke amfani da kayan lambu da tofu a matsayin babban kayan sa.
Mutane galibi suna magana da shi azaman kenchin kuma kodayake hanyar gargajiya ita ce amfani da tofu da kayan lambu don shirya shi, kuna da 'yanci don yin canji a cikin sinadaran da kuma hanyoyin da za a shirya shi gwargwadon irin ɗanɗanon da kuke so. miya don kawowa.
Mazauna yankin sun yi imanin cewa wannan miyar ta samo asali ne daga Kenchō-ji, haikali (haikalin Zen na China) kuma tana da tushe a cikin abincin shippoku (桌 袱)-haɗin Japan-Sinanci ko kayan abinci.
Ana iya shirya miya Miso ta hanyoyi da yawa kuma kowane bambancin ya dogara da fifikon mutum da kuma girke -girke na yanki da na yanayi.
An rarraba miso miso a ƙarƙashin suimono (miya mai tsabta) amma ana iya gano su biyun. Duk da haka, suna canzawa a zamanin yau.
Miyan miso kuma yana da wani muhimmin sifa mai ƙamshi mai ƙima, wanda shine manna miso.
Kamar dai kayan dashi a cikin miya miso bai isa ba, daidai ne?
Ana yin manna miso daga waken soya wanda aka ƙara da gishiri da naman gwari da aka sani da Aspergillus Oryzae (kōjikin 麹 菌 a Jafananci), sha'ir, shinkafa, da sauran abubuwa ma ana ƙara su a cikin manna, kuma ana iya rarrabe shi ta fasaha ja (akamiso), fari (shiromiso), ko gauraye (awase).
Kuna iya samun mai yawa Bambancin miya miso a duk ƙasar Japan, mafi mahimmanci shine bambancin yanki kamar miyan Sendai miso ko miyan Shinshū miso.
Babu - (の っ ぺ い ppe noppei, shima 濃 餅 ko 能 平) shine kayan miya na gargajiya wanda mutanen Jafananci ke jin daɗin cin abinci.
Kamar yawancin jita -jita na Jafananci wannan ma ana kiranta da sunaye da yawa a cikin kowane lardi a Japan; duk da haka, shahararriyar bambancin wannan miyar ita ce wacce aka yi a Niigata wanda ake kiranta noppe-jiru, noppei, ko kuma kawai noppe.
Yadda ake yin noppe zai ba ku mamaki saboda abubuwan da aka dafa stew ɗin sune sassan kayan lambu da aka tafasa waɗanda aka tafasa ko aka sa a cikin man sesame.
Sinadaran da masu kauri da aka yi amfani da su don ƙirƙirar stew sun bambanta a kowane gari da yanki, amma galibi, suna amfani da soyayyen tofu, konjac, shitake namomin kaza, karas, da doya.
Ana dafa dukkan abubuwan da ke cikin ruwan a cikin tukunyar ruwa na mintuna da yawa, sannan ana ƙara waken soya, gishiri, da sitaci a cikin mahaɗin azaman masu kauri.
Noppe kuma yana iya haɗa kifi da nama a cikin abubuwan da ke cikin sa don samun ƙarin abubuwan dandano.
Ana yawan cin nono a yankin Niigata, musamman lokacin bukukuwan sabuwar shekara, bukukuwa, da bukukuwan Buddha.
Oho - (オ ハ ウ) wanda kuma ake kira rur wanda mutanen Ainu na arewacin Japan suka ƙirƙiro shi miya ce mai daɗi da ƙanshi mai ƙishi ko ƙashin dabbobin da ke cikin rukunin suimono (sarauniyar miya).
Kelp wani ɗanɗanon dandano ne wanda ke haɓaka wannan samfurin don ƙarfafa shi.
Mutanen Ainu na arewacin Japan ana ɗaukarsu tsoffin tseren da suka rayu a Japan kafin Zamanin Zamani kuma suna da al'adun da suka bambanta da na Jafananci a Tokyo ko wasu yankuna na ƙasar.
Don haka ba sabon abu bane a san cewa ba sa amfani da waken soya ko miso ko kayan dashi a cikin miyar ohaw.
Su kawai mafi yawan abubuwan da ake amfani da su kamar tsirrai masu cin daji, kayan lambu, kifi, da nama kai tsaye zuwa miya yayin da ake shirya shi kuma suna sanya kayan umami daga gare su.
Suimono -(す い も の) wani ruwa ne mai daɗi (broth) wanda aka sanya shi da kayan lambu, nama, ko ruwa wanda aka sanya shi ta hanyar narkar da daskararrun sinadarai a cikin tafasasshen ruwa.
Hakanan sunan janar ne da Jafananci ke amfani da shi don bayyana miya ta gargajiya wacce ta bayyana ko haske a launi.
Kuna iya ci kamar yadda ake yi; duk da haka, ana yawan amfani dashi azaman kayan miya don yin miya, miya da miya.
Ushiojiru -(ウ シ オ ジ ル) wanda kuma aka sani da Hamaguri Ushio-jiru (Clear Clam Soup) shine miyan da aka yi da miya da tsintsiya madaidaiciya.
Hamaguri (蛤) na nufin “gama gari mai ƙarfi” kuma jiru kamar yadda muka tattauna a baya yana nufin “miya.”
Babban sinadaran ushiojiru sun haɗa da ƙananan tsutsotsi, kombu, ruwa, gishiri, faski, cilantro, ko mitsuba, da lemon zest.
Torijiru - (ト リ ジ ル) miyan kaza a Japan ana kiranta torijiru.
Shirya torijiru yana farawa da yin dashi ko siyan sa daga kantin kayan miya.
Ba sa tafasa kajin kamar na Yammacin Turai saboda yana da wahala a siyan kajin duka a manyan kantunan Japan.
Da zarar an shirya dashi, za a zuba shi a cikin tukunya tare da naman naman cinyar kaji mara kashi.
Za'a bar ruwan ya tafasa sannan azuba kayan marmari irinsu saiwar tarugu, dankalin turawa, namomin kaza, albasa welsh, konyaku, Burdock, karas, da daikon radish za a kara.
Kafin a shirya miya kaji an ƙara kayan yaji daban -daban a ciki kuma salon kayan yaji zai dogara ne akan yankin Japan da aka yi torijiru.
Zai iya zama miso-based soup ko soya sauce-based.
Vinegar, gishiri, mirin, kuma sake ana kuma amfani da miso ko soya miya.
Miyar naman alade (butajiru) wanda kwatankwacin torijiru ya shahara fiye da miyar kajin.
Kayan kashi (broth) da ake amfani dashi ramen Ana yawan yin miyan noodles tare da broth na kaza kuma ana amfani da su a kusan kowane lokaci don ƙananan nau'in kotteri.
Zenzai - (ぜ ん ざ い) ko wani miyar wake mai jan kirimochi (wainar shinkafa mai zaki) a ciki.
Haƙiƙa tasa ce ta ƙasar Sin da ake kira hong dou tang (紅豆汤) da Jafananci suka yi amfani da su a cikin fasahar cin abincin nasu.
A cikin Okinawa Prefecture, zenzai yana nufin miyan wake ja da aka yi a kan kankara da aka aske tare da mocha.
Zani -(雑 煮), galibi tare da girmamawa “o-” kamar o-zōni, shine miyan Jafananci wanda ke ɗauke da wainar shinkafa mochi.
Jafananci suna alakanta wannan abincin da al'adunsu na bukukuwan buɗewar osechi da bukukuwansu na Sabuwar Shekara.
Shirya zōni ya bambanta da yanki da gida, kuma ana ɗaukarsa mafi kyawun faranti idan aka ci ranar Sabuwar Shekara.
Kashi na II: Miyar Noodle
Champion - (ち ゃ ん ぽ ん) shine abincin noodle wanda shine abincin yanki na Nagasaki, Japan.
Zakaran asalin asalin abincin kasar Sin ne wanda daga baya Jafananci da Koreans suka karbe shi yayin da kasashen biyu ke da sigogi daban -daban na Champon.
Kafin a yi zakara, za a fara shirya kwanon naman alade da kashin kaji.
Sannan ana soya naman alade a cikin man alade maimakon mai, tare da abincin teku da kayan marmari a cikin kwanon frying.
Da zarar an dafa kayan abinci na farko, sai a zuba broth combo a ciki sannan ya zama zakara.
Daga baya an ƙara noodles na ramen don gwarzon daga baya kuma an dafa su a cikin kwanon rufi ko tukunya (ba a buƙatar noodles daban -daban kamar a cikin sauran miyar ramen).
Kamar yadda wataƙila kun sani, Jafananci suna dafa abinci daban -daban a cikin kowane kakar da ta zo; don haka dangane da inda kuma wane lokaci na shekara za ku ci gwarzon, zai sami abubuwa daban -daban da dandano daban -daban.
Haƙiƙa - (ほ う と う) sanannen miyar miyar noodle na Yamanashi, hoto ana yin ta ne ta hanyar haɗa kayan miya da kayan ƙoshin udon a cikin miyan miso.
Kodayake ana iya sanin hōtō a matsayin bambancin ƙura, mazauna karkara ba sa ɗaukar ta a matsayin abincin udon saboda an shirya kullu a cikin salon juzu'i maimakon noodles.
A cikin asalin kalmar sa kalmar “hoto” galibi ana alakanta ta da hakutaku (餺 飥), yawancin masana har ma suna ba da shawarar cewa ita ce euphony na hakutaku - sunan da ake ba wa garin udon da zarar an durƙusa ya yanke.
Hakanan akwai wani nau'in da ake kira azuki wake hoto (小豆 ぼ う と う zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu zu that that that that that that) wanda ke nufin miyan wake ja tare da ƙara noodles ɗin hōtō a maimakon kayan gargajiya kamar mochi ko shiratama.
Nan da nan Lambobi -(イ ン ス タ ン ト ラ ー メ ン a) wani nau'in miyar noodle da Jafananci suka ƙirƙira don miyar dafa abinci da sauri akan buƙata, don haka an haɗa kalmar nan da nan.
An yi shi da yawa a masana'antu, samar da taro, dafaffen dafaffen noodle, tare da foda mai ƙanshi ɗaya ko fiye, man kayan yaji, kuma a wasu lokuta, ana haɗa soya miya ko dashi a cikin fakitin.
Ƙanshin na iya zuwa a cikin nau'in busasshen foda, ko mai ko wani nau'in kayan yaji na ruwa, ko haɗuwa na 3.
Hakanan ana ƙara busasshen kayan marmari da kuma busassun shrimps da aka yanka wanda zai zama mai taushi lokacin da aka ƙara ruwan zafi a cikin noodle ko an dafa shi a cikin tukunya.
Kwallan Taliya - (カ ッ プ ヌ ー ド ル ル is) wani nau’i ne na noodles nan take wanda ke shirye ya ci kuma kawai sai ku ƙara ruwan zafi ku yayyafa masa ƙura da mai ko kuma dashi akansa.
Alamar farko da ta fara shiga kasuwa ita ce Nissin kuma ita ma wannan kamfani ce ta ƙirƙiro ƙwal ɗin a 1971.
An shirya noodle na hatimin a cikin kwandon abinci mai kumfa, filastik mai ƙarfi ko kofin takarda.
Ba da daɗewa ba bayan da wasu kamfanoni suka ƙaddamar da nasu kayan noodle na kofi kuma ya zuwa yanzu yawancin su sun ci gajiyar nasarar masana'antar noodle nan take.
Samfurin noodle na kofi daga Nissin ya yi wahayi zuwa ga wasu kamfanoni, ba kawai a Japan ba amma a wasu ƙasashe ma, don yin gasa da shi.
Wasu masana'antun har ma sun yi kokarin bambance nasu shirye-shiryen cin abinci kamar Maruchan's Instant Lunch.
Okinawa Soba -(沖 縄 そ ば) Okinawa soba wani nau'in miyar noodle ce kuma alamar kasuwanci ce ta yanki na The Okinawa Noodle Manufacturing Co-op a Okinawa Prefecture, Japan.
Mutanen Okinawa kawai suna kiranta soba ko suba a cikin yaruka daban -daban a cikin gundumar, kodayake ta al'adar Jafananci kalmar tana nufin noodles na buckwheat.
Tumatir mai kauri da aka yi daga alkama yana kama da ƙura, yayin da miyar Okinawa Soba ta fi kama da ramen.
Ramen - (拉 麺, ラ ー メ ン) shine miyan noodle na Jafananci wanda ya samo asali daga arewa maso yammacin China kuma a zahiri ana fassara shi zuwa "ja noodles" saboda tsarin samar da shi.
A yau miyar miya tana da sinadarai masu rikitarwa kamar yadda masu dafa abinci na Jafananci na yau da kullun suna son gwada gwaji a cikin yin miyar ramen, amma manyan abubuwan sinadaran sun kasance iri ɗaya.
Ramen yana farawa da salon Sinawa noodles na alkama dafa shi tare da kayan masarufi, soya miya ko miyan miso.
Abubuwan toppings na yau da kullun sun haɗa da naman alade da aka yanka (chashu), busasshen ruwan teku (nori), kayan ƙoshin da aka yi da ƙamshin bamboo na Lacto-fermented (menma), da scallions. Amma yana iya bambanta daga girke -girke zuwa girke -girke.
Kusan kowane yanki a Japan yana da bambancin ragonsa, kamar tonkotsu (broth bone broth) ramen na Kyushu da miso ramen na Hokkaido.
udon - (饂 飩 usually, yawanci ana rubuta shi う ど ん) yana daya daga cikin miyar noodle a Japan wanda aka yi da gari da alkama kuma yana da kauri da kauri.
A cikin mafi sauƙi, ana ba da shi kawai azaman miya mai daɗi mai daɗi da ake kira Kake udon, gauraye da miya mai ɗanɗano mai daɗi wanda ake kira kakejiru, wanda aka yi da mirin, soya sauce, da dashi.
Abubuwan toppings don miya mai sauƙin rikitarwa na iya haɗawa da scallions, gauraya tempura fritter (galibi ana yin su da prawns) da ake kira kakiage, aburaage (aljihunan tofu mai zurfi da yaji da sukari, mirin, da soya miya).
Kitsune udon daya ne daga cikin bambance-bambancen udon da yawa kuma akwai ma soyayye (bushewar) udon girke-girke ma!
Wadannan jita -jita na Jafananci suna da daɗi da na gargajiya, duba shi idan kuna da dama
Rukuni na III: Stew (Nimono)
Cream Stew -(ク リ ー ム シ チ ュ ー is) sanannen abinci ne na yoshoku na Jafananci (Yammacin Turai) wanda aka aro daga jita-jita na ƙasashen waje wanda ya ƙunshi nama (yawanci alade ko kaza) gauraye da kabeji, dankali, karas, da albasa, kuma ana dafa shi a cikin farin farin roux.
Gyusuji Nikomi ko Motsu Nikomi - (牛筋 煮 込 み み) stew tendon naman sa ko (も つ 煮 込 み) hanjin naman alade stewed sune ajin Jafananci masu daɗi waɗanda galibi suna amfani da sassan naman don yin stew.
Hannun naman sa ba zai zama ruwan dare gama gari ba a cikin al'adun Yammacin Turai, amma ana ƙaunarsa saboda ƙawataccen kayan marmari da fa'idodin kiwon lafiya a cikin Jafananci da yawancin abincin Asiya.
Har ila yau karanta: wannan shine miso nikomi, cikakkiyar miyar zuciya
Nikujaga - (肉 じ ゃ が) abinci ne na Jafananci wanda aka yi daga nama, dankali da albasa da aka dafa a cikin soya mai zaki, ko kuma wani lokacin tare da ito konnyaku da kayan lambu.
Fiye da rabin abubuwan da ke cikin nikujaga dankali ne tare da nama kawai ana amfani da shi azaman tushen dandano (dafa shi kamar miya).
Zosui -(雑 炊, a zahiri "dafa abinci iri-iri"), ko ojiya (お じ や), shine miyan shinkafa-kwai-kayan lambu da aka shahara a Japan tare da ɗanɗano mai ɗanɗano.
Ana yin ta ta hanyar dafa shinkafa a cikin mai dafa shinkafa da farko kuma ana soya ta da miso ko soya miya, sannan dafaffen shinkafar tana haɗe da wasu kayan kamar kayan lambu, namomin kaza, abincin teku, da wasu nama a cikin tukunyar ruwa.
Ana ba da ita ga mutanen da ke da mura da mura ko ba sa jin daɗi kuma galibi ana ba da ita ne kawai a cikin hunturu (yana ɗaya daga cikin waɗancan miya na tushen yanayi).
Rukunin IV: Tukunya Mai zafi (Nabemono)
Chankonabe -(ち ゃ ん こ 鍋 is) wani shahararren stew ne na Jafananci wanda shine nau'in nabemono (tukunya guda ɗaya da aka haɗa) galibi mafi so ga masu kokawar sumo yayin da suke ci da yawa don samun nauyi da sauri.
Wannan abincin ba shi da takamaiman jerin abubuwan sinadaran kuma girke -girke na iya bambanta dangane da yankin da yadda shugaba yake son shirya tasa.
Amma na yau da kullun shine nama don babban abincin furotin, dashi, kayan lambu, ganye, kayan ƙanshi, abincin teku, da sauran kayan abinci.
Fugu Chiri -(て っ ち り) sanannen sanannen kwanon Jafananci ne wanda aka sani da roƙonsa mai haɗari, wanda kuma ake kira tetchiri kuma an shirya shi cikin salon zafi-zafi; Babban sinadarin fugu chiri shine kifin fugu ko ƙifin kifi mai guba da aka dafa tare da leeks, namomin kaza, da kabeji.
Ana dafa shi da broth ko dashi sannan kuma ana fitar da sassan kifi (waɗanda ke ɗauke da wasu ko mafi yawan guba), a tsoma su cikin soya miya, a cinye su.
Kimanin mutane 45 ke mutuwa kowace shekara a Japan sakamakon guba na fugu kuma, a zahiri, gwamnatin Japan ta hana cin wannan abincin.
Haka kuma haramcin fugu chiri ya haifar da kungiyar asiri sakamakon haka.
Harihari-Nabe - (は り は り 鍋) wani nau'in nabemono (girke -girke mai zafi) wanda ke da minke whale nama da mizuna (Jafananci mustard ganye, ko gizo -gizo mustard).
Tasa shine musamman mashahuri a cikin Osaka babban birnin kasar a yankin Kansai na kasar Japan.
Sunan tasa a zahiri ya fito ne daga sautin da mutum ke yi lokacin da ake tauna mizuna.
Imoni - (芋 煮) tasa ce ta yanayi (yawanci ana ci a lokacin kaka) wanda aka yi da tushen taro da nama (galibi naman sa) da aka dafa tare da miso miya kuma sananne ne a yankin Tohoku na Japan.
Kiritanpo - (き り た ん ぽ) sanannen abinci ne wanda aka yi imanin ya fito ne daga gundumar Akita, Japan.
Ana yin Kiritanpo ta hanyar fasa shinkafar da aka dafa sannan aka samar da shi a cikin silinda a kusa da skewers kuma an gasa shi akan murhu.
Da zarar an dafa shi, ana iya amfani da shi azaman juzu'i don kowane irin miya, ko a ci tare da miya miso mai daɗi.
Motsunabe - (も つ 鍋) yana ɗaya daga cikin nau'o'in nau'o'in kayan abinci na nabemeno (hotpot) da Jafananci ke ƙauna waɗanda ke da kayan miya na miya, soya miya, kayan lambu, da naman sa ko naman alade ko wasu abubuwan da ba a so.
Wannan stew ne na musamman tare da sassan gut na nau'ikan nama daban -daban waɗanda ke aiki azaman babban kayan abinci da tushen dandano.
Ana dafa shi a cikin ko dai tukunyar dafa abinci na yau da kullun ko tukunyar nabe ta musamman.
oden - (お で ん) wani nau'in nabemono ne wanda ke cike da kayan masarufi da yawa waɗanda suka haɗa da kifin da aka sarrafa, konjac, daikon, da dafaffen ƙwai, wanda ake dafa shi da broth dashi da ɗan soya miya.
A kwanakin nan zaku iya samun oden da ake siyarwa a cikin keken abinci ko kantin kayan miya, amma wasu izakayas (wani nau'in mashahurin gidan Jafananci na yau da kullun) suna yi ma hidima!
Akwai kuma oden gidajen cin abinci a Japan, ko da yake ba su da yawa kamar mashahuran gidajen abinci kamar hibachi da teppanyaki gidajen cin abinci.
Shabu-shabu -(し ゃ ぶ し ゃ ぶ is) sanannen nabemono ne a Japan saboda kayan masarufi masu ɗimbin yawa waɗanda suka haɗa da yankakken nama da kayan lambu iri-iri waɗanda aka dafa tare da ruwa kuma an yi hidimar su tare da tsarar miya.
Shabu-shabu yana da alaƙa ga sautin da sinadaran ke yi a cikin nabe lokacin da aka gauraya ko motsa su.
Wannan dafaffen ana dafa shi sashi ɗaya a lokaci ɗaya kuma galibi ana yin sa a gaban baƙi a gidan cin abinci na shabu-shabu.
Za ku ga cewa yawancin gidajen cin abinci na shabu-shabu a Japan suna amfani da naman sa mai ɗanɗano don wannan abinci; duk da haka, akwai sigogi inda ake amfani da kaji, alade, agwagwa, rago, kaguwa, ko lobster.
Ribeye steak galibi nau'in nama ne da aka fi so, amma ƙarancin ragi mai taushi, kamar babban sirloin da irin wannan yanke ana amfani da su a cikin shabu-shabu ma!
Hakanan ana iya amfani da nama mafi tsada, kamar wagyu.
Tare da yankakken nama kamar wagyu ana amfani da shi, ana iya tabbatar muku da cewa kayan lambu da aka dafa tare da shi a cikin nabemono suma na duniya ne.
Waɗannan sun haɗa da namomin kaza enokitake, namomin shiitake, karas, albasa, nori (ruwan teku mai cin abinci), ganyen chrysanthemum, da kabeji na China.
Sukiyaki - (鋤 焼, ko mafi yawan す き 焼 き) wani abincin Jafananci ne wanda aka shirya kuma aka yi amfani da shi a cikin salon nabemono (tukunyar zafi na Jafananci).
Wannan kwanon nabemono yana cike da kayan abinci masu daɗi kamar kayan lambu, udon da noodles na shiritaki, namomin kaza, tofu, mirin, soya miya, sake, sugar, dashi, da sauran ganye & kayan kamshi.
Ana dafa shi irin na shabu-shabu nabemono, sai dai a dafa shi a teburin a cikin tukunyar ƙarfe mara zurfi.
Ana cin Sukiyaki ta hanyar tsoma kayan cikin ƙaramin kwano na ɗanyen ɗanyen ƙwai, da zarar an dafa shi (ɗanyen ƙwai yana ɗan kama da miya don wannan tasa).
Har ila yau karanta: koyi yadda ake sushi (jagorar mai farawa)
Duba sabon littafin dafa abinci namu
Girke-girke na iyali Bitemybun tare da cikakken mai tsara abinci da jagorar girke-girke.
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