Kombu: chii chaunoda kuziva nezveJapan gungwa regungwa

Author: Joost Nusselder, munyori weThe Essential Japanese meal planner cookbook Yakagadziriswa Nyamavhuvhu 24, 2022

Kune akawanda anozivikanwa eJapan toppings. Seaweed kana kelp ndechimwe chezvinhu zvinowanzoitika umami-flavored foods.

Inoshandiswa kushongedza marudzi ese ezviyo zvinonaka!

Japanese cuisine inozivikanwa nekushandisa kwayo miriwo yegungwa. Izvi zvinovaka muviri uye zvinonaka, saka zvakakurumbira pakati pevanhu vakawanda vane hanya nehutano.

Kombu kelp imwe yemiriwo yegungwa inonyanya kushandiswa mukubika kweJapan.

Muchikamu chino, ndiri kugovera ruzivo rwese rwaunoda kuziva nezve kombu chii, mashandisirwo ainoitwa mukubika kweEast Asia, uye nei ichizivikanwa zvakanyanya (hint: ine hutano hwakanyanya!)

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Kombu chii?

Kombu (konbu, 昆布 in Japanese) is Japanese edible soweed kana kelp. Inorimwa pakutengeserana uye inokohwewa kubva mugungwa. Iine umami inosiyana inonaka uye yakapfuma mumaminerari. Inoshandiswa semushonga, kushongedza, uye chigadziro mundiro dzakawanda dzeJapan.

• Kombu ndeyemhuri yegungwa reLaminariaceae uye inoonekwa semhando yekelp inodyiwa.
• Iine rima rakasvibira ruvara mune zvese zviri zviviri zvitsva & dzakaomeswa fomu
• Iyo ine hukama hwepedyo nemamwe masora egungwa anodyiwa akadai wakame, arame, uye hijiki.
• Kombu kelp ine umami flavour.
• Inoshandiswa sechigadziko chemhando dzakawanda dzemuto uye semwaka.
• Japanese Kombu inogadzirwa kubva kukelp yakaomeswa uye yakachekwa kuita zvidimbu zvitete.

Yakashandiswa kwemazana emakore mukubika kwechiJapan.

Kazhinji inoshandiswa kugadzira dashi, rudzi rwomuto unoshandiswa sechigadziko chezvokudya zvakawanda zvechiJapan.

Chikonzero nei kombu yakakurumbira mukubika kweJapan imhaka yekukosha kwayo kwekudya.

Icho chitubu chakanaka chekudya fiber, zvicherwa (kusanganisira iodine, magnesium, uye calcium), uye mavitamini (kunyanya vitamin K).

Japan ndiyo yakakura pasi rose mutengi uye mugadziri wekombu. Zvinofungidzirwa kuti vanhu vokuJapan vanodya matani 10,000 XNUMX ekombu pagore!

Asi, kombu haina kufanana newakame uye Western-type kelp.

Kombu zvinorevei?

Izwi rokuti kombu ku English rinoreva huswa hwegungwa hwakasvibira kana kuti kelp kubva kumhuri ye algae yebrown Laminaria, yekirasi Phaeophyceae.

MuchiJapan, rinopereterwa konbu uye rinoreva chinhu chimwe chete.

Kombu inonaka sei?

Kombu inozivikanwawo nekunaka kwayo umami. Inonyatsotsanangurwa seyakapfava, ine kakunaka kutapira uye kunakidza kwakawanda.

Umami inonaka inonaka iyo inowanzotsanangurwa se "nyama" kana "inonaka." Ndechimwe chezvishanu zvinonaka, pamwe chete nekutapira, kuvava, kuvava, uye munyu.

Iyo umami flavour yekombu inobva pakukwirira kwayo kweglutamic acid, amino acid iyo inokonzera kuravira kweumami.

Kombu inewo inosinic acid, iyo imwe amino acid inosimudzira umami flavour.

Mhando dzekombu

Kune marudzi matanhatu ekombu:

Ma-Kombu

Mhando iyi inoendawo nezita rekuti yamadashi kombu, uye ine ruvara rwebrown rwakareruka. Ndiyo mhando yakajairika yekombu, uye inoshandiswa kugadzira dashi muto.

Hidaka-Kombu

Rudzi urwu rune ruvara rwakasviba zvakanyanya, asi rwakapfava kupfuura mamwe marudzi.

Rausu-kombu

Iyi yakasiyana-siyana yakakura kana ichienzaniswa neimwe uye ine mashizha matete. Inoburitsa zvinonaka kupfuura mamwe; saka yakanakira dashi soup stock.

Rishiri-kombu

Iyi ndiyo premium kombu kubva kuchitsuwa chekuchamhembe kweJapan. Iyo inonaka kwazvo, uye yakapfuma umami inonaka inoita kuti ive yakanyanya kukodzera dashi.

Hosome-kombu

Kombu iyi yakaunyana uye ine umami wakasimba. Inoshandiswa mundiro dzakasimwa uye sekuputira sushi rolls.

Naga-kombu

Kombu iyi yakareba zvikuru, uye inogona kusvika mamita matatu pakureba! Iine flavour yakasimba uye inozivikanwawo se cat's foot seaweed.

Kombu yakabva kupi?

MuJapan, kombu yave ichidyiwa kwezviuru zvemakore sechikafu nekuti yagara ichiwanika kune vabati vehove.

Kombu inofungidzirwa kuti yakabva mumvura inotonhora kubva kumahombekombe eJapan.

Munguva dzekare, kombu yaishandiswa semari uye yaipihwawo kuvarwi veSamurai sechiratidzo chekuremekedza.

Vatsvagiri vakaona kuti wakame wegungwa uye kombu zvaive chikamu cheJapan cuisine yatove munguva yeJōmon (14000-300 BCE).

Matanda ehuni kubva kuguta rehumambo reFujiwara-ky (694-710) uye Man'yōshū, muunganidzwa wekutanga wenhetembo dzechiJapan, dzakaunganidzwa muna 759, dzine zvinyorwa zvekutanga zvakanyorwa kune chikafu.

Panguva iyi, Kombu ingadai yakanhongwa nemaoko, yakaomeswa, kana kushandiswa nyoro mubroths nemuto panguva iyi.

Munguva yeMuromachi nguva, iyo yakatora kubva 1336 kusvika 1573, nzira itsva dzekuomesa dzakagadzirwa, zvichibvumira kombu kuchengetedzwa kwenguva yakareba.

Nenguva yeEdo (1603-1867), kombu yaive chinhu chakajairika munyika yese. Varimi veKelp vakanga vachiri kuunganidza kelp chaiyo kubva kugungwa panguva iyi.

Chirimwa chacho hachina kurimwa kusvika makumi emakore ekutanga ezana remakore rechi20. Nekuda kweizvozvo, kombu yakave nyore kutengwa uye kuwanikwa.

(ona mimwe mifananidzo)

Mazuva ano, kombu inowanikwa kuzvitoro zvese zvekuAsia kana online.

Ndinofarira iwo sundried kombu sheets kubva kuYOHU ndiwo masora egungwa akachena asina zvinodzivirira.

Nzira yekushandira kombu

Kombu inogona kupihwa nenzira dzakasiyana siyana. Kunyange zvazvo inogona kudyiwa yakasvibirira, inoshandiswa zvakanyanya kubva kune yakaomeswa fomu.

Fresh kombu inoreva gungwa regungwa rinodyiwa richiri pamatombo ari mugungwa. Iine ruvara rwegirini yakasviba uye slimy magadzirirwo.

Kombu yakaomeswa ndiyo inonyanya kufarirwa. Inowanikwa mune pepa fomu, inozivikanwa semapepa ekombu kana se shredded kombu.

Mashizha ekombu anoshandiswa kugadzira dashi nepo shredded kombu inowanzoshandiswa sekushongedza kana mwaka.

Pickled kombu imwe yakakurumbira fomu. Inogadzirwa ne pickling kombu muvhiniga, soy muto, uye mirin (waini yekubika yekuJapan).

Powdered kombu imwe nzira yekombu inowanikwa. Inogadzirwa nekukuya kombu yakaomeswa kuita upfu.

Kombu tii chinwiwa chakakurumbira chinogadzirwa nekunyura kombu mitsetse mumvura inopisa. Zvinotendwa kuti zvine hutano hwakawanda hunobatsira, sekubatsira nekugaya uye kuwedzera metabolism.

Kombu inorimwa kupi?

Kombu inokura mumvura inotonhorera, ine kudya kunovaka muviri. Inonyanya kurimwa mumvura inotonhora kubva kumhenderekedzo yeJapan, Korea, neChina.

MuJapan, kombu inorimwa munharaunda yeHokkaido. Iyi nharaunda inozivikanwa nemvura yayo yakachena uye mamiriro akanaka ekukura kwekombu.

Kurimwa kweKombu itsika yemazana emakore muJapan. Nzira dzekutanga dzakarekodhwa dzekurima kombu dzakatangira muzana ramakore rechinomwe!

Kombu inorimwa zvakare kuKorea neChina. Mumakore achangopfuura, kurima kombu kwakatanga kune dzimwe nyika, dzakadai seIceland, Canada, uye United States.

Ruzhinji rwekombu inotengeswa nekutengeserana ichiri kurimwa muEast Asia.

Kombu inokohwewa sei?

Kombu inokohwewa nemaoko kubva munyanza. Ibasa rinoda kushanda nesimba rinogaroitwa nevakawanda.

Iyo kelp seaweed inochekwa kubva pamatombo ayo akasungirirwa uye yobva yaunzwa pamusoro. Kana yakohwewa, kombu inocheneswa yobva yaomeswa.

Kombu inogona kuomeswa muzuva kana kushandisa arator. Kana yaomeswa, kazhinji inochekwa kuita mitsetse kana kucheka.

Kombu inotengeswa kutengeswa kazhinji inokohwewa musango. Zvisinei

Kombu inoshandiswa muzvokudya zvipi?

Kombu yakaomeswa kazhinji aimbogadzira kombu dashi, rudzi rwomuto unoshandiswa sechigadziko chezvokudya zvakawanda zvechiJapan.

Inogonawo kushandiswa kunakidza stews, soups, uye simmered ndiro.

Kombu inowanzoshandiswa mukubika miriwo uye vegan senzira yekuwedzera savory umami flavour.

Inoshandiswawo pakugadzira miso soup, soup yakakurumbira yeJapan inogadzirwa nemiso paste, tofu, nemiriwo.

Muriwo wegungwa uyu unodyiwa unogona kunyatsowedzerwa kune chero soup yenoodle.

Kombu inogonawo kudyiwa yega kana kushandurwa kuita shio kombu inova kombu yakanyikwa musoya wesoya uye mirin.

Chinhu chakakurumbira mu onigiri, rudzi rweJapan bhora remupunga.

Iyo kelp inoshandiswawo kugadzira marudzi mazhinji emagaka, senge takuan uye umeboshi.

Kombu rolls uye kombu machipisi zvakare inzira dzakakurumbira dzekunakidzwa neizvi zvinonaka zvegungwa.

Ndezvipi zvakanakira hutano hwekombu?

Kombu inozivikanwa nekukosha kwayo kwekudya, saka inonzi "chikafu chepamusoro."

Inosanganisira huwandu hwakawanda hwemavhitamini akasiyana uye zvicherwa zvakanakira hutano hwako, kusanganisira potassium, calcium, uye iodine.

Kombu zvakare inzvimbo yakanaka yekudya fiber, iyo yakakosha pakuchengetedza hutano hwekudya.

Iri gwenzi rinobatsirawo kuderedza cholesterol muropa uye rinorwisa hypertension.

Mavhitaminzi anowanikwa mukombu, akadai sevhitamini A, B1, C, E, uye K, anosimudzira mashandiro emuviri akakosha uye gadziriro yakasimba yokudzivirira zvirwere.

Vitamin A inotsigira immune system ine hutano, kubereka, uye kuona. Uyezve, inosimudzira hutano hwemoyo, mapapu, itsvo, uye mamwe mabasa enhengo.

Vitamin B1 inopa simba, inowedzera simba, hutano hwemoyo, uye kugona kwekuziva.

Yakakwira vhitamini C inobatsira kuchengetedza shwashwa, mapfupa, uye mazino, pamwe nekuporeswa kwematishu emuviri uye kutorwa kwesimbi.

Vitamin E inobatsira kuchengetedza hutano hweganda uye kuona.

Chekupedzisira, vhitamini K inoburitsa mapuroteni anodiwa kune mapfupa akasimba uye neropa coagulation.

Chimwe chinhu chekucherechedza ndechekuti kombu inosimudzira hutano hwematumbo.

Sezvo iri sosi yefiber, kombu inotendwawo kubatsira nehutano hwematumbu nekuwedzera huwandu hwe "akanaka" mabhakitiriya mudumbu rekudya.

Pamusoro pezvo, kombu ine glutamic acids inogona kubatsira mukuparara kwemacarbohydrates muzvikafu zvakaita sebhinzi.

Saka nekudaro, inogona kudzikisira kugadzirwa kwegasi kubva mukuparara kwezvikafu izvi, zvichikonzera kuderera kwekuputika uye kuvandudza kugaya.

Kombu's iodine yemukati yakakosha pakutsigira hutano hwethyroid uye kugadzirwa kwehomoni.

Aya masisitimu akakosha pakudzora mashandiro emetabolic emuviri. Tinofanira kuve nechokwadi chekuti tinowana iodine yakakwana mukudya kwedu nekuti haigone kugadzirwa nemuviri.

Kushomeka kweiodine kunogona kukonzera kuoma kweganda, kurasikirwa nebvudzi, hypothyroidism, uye matambudziko nehurongwa hwekubereka.

Zvokudya zvakafanana

Kana zvasvika kune kombu, ingori rudzi rumwe chete rwemasora emugungwa. Kune mamwe marudzi emugungwa ane imwe chete umami flavour.

Mamwe marudzi emugungwa anosanganisira nori, wakame, arame, uye hijiki.

Nori zvichida ndiyo inonyanya kufarirwa mhando yegungwa regungwa after kombu. Inoshandiswa kugadzira sushi rolls uye onigiri.

Wakame ndiyo imwe mhando yehuswa hwemugungwa hunowanzo kanganisa kuti kombu, asi haisi iyo yakanyanya kunaka yekubika kombu dashi.

Pane kudaro, wakame inowanzoshandiswa mumasaladhi uye soups semunyu.

Arame igwenzi regungwa rinonaka-nyoro rinogona kushandiswa mundiro dzakabikwa uye soups.

Hijiki igwenzi regungwa rinowanzoshandiswa mukunhonga mabikirwo kana ndiro dzakabikwa.

FAQs

Kombu inongova sowe regungwa rakaoma here?

Kombu imhando yekelp inowanzokohwewa kubva kumahombekombe eHokkaido, Japan.

Hazvifanirwe kuomeswa. Zvisinei, vanhu vakawanda vanotaura nezvesora regungwa rakaomeswa kana vachitaura nezvekombu.

Kombu zhinji inotengeswa yakaomeswa muzvitoro zvezveutano uye zvitoro zveAsia.

Zvakanaka here kudya kombu mbishi?

Hongu, hazvina njodzi kudya kombu mbishi. Zvisinei, ine rubbery texture zvakanyanya izvo zvinogona kusafadza kutsenga.

Ndeipi kombu yakanaka?

Nyanzvi dzinokurudzira hidaka kombu kana ma kombu pakubika.

Hidaka kombu ine kunhuwirira kwakasimba, nepo ma kombu yakanyanya kutetepa.

Ose ari maviri anogona kushandiswa kugadzira dashi nesoup stocks, asi ma kombu anonyatsokodzera ndiro dzakapfava, ukuwo hidaka kombu iri nani pakudya kwemoyo uye mabhurezi.

Nei kombu iri mutete?

Mannitol inogadzira slime kana yasvika pakubata nemvura uye Kombu mapepa.

Iyo umami flavour yekombu inonyanya kutsamira pakuvapo kwemannitol deposits. Saka kugeza zvine mwero kunokurudzirwa pane kuwacha zvine simba.

Unochengeta sei kombu?

Kombu inofanira kuchengetwa mumidziyo isina mhepo munzvimbo inotonhorera, yakaoma. Inogona kuiswa mufiriji kwemwedzi inosvika mitanhatu kana kuchengetwa mufiriji kwerinosvika gore.

Kombu inopera here?

Chero bedzi yakachengetwa munzvimbo yakaoma, inotonhorera, kombu haina kuipa. Nekudaro, icharasikirwa nekunaka kwayo nekufamba kwenguva.

Final pfungwa

Dashi kombu, kombu roll, mitsetse yekombu yakaomeswa, uye hupfu ndidzimwe nzira dzekudya idzi sora remugungwa.

Kombu chinhu chinowanzoshandiswa muJapan cuisine. Iyo ine yakasarudzika umami flavour iyo yakakwana pakugadzira dashi.

Iine nhoroondo refu munhoroondo yechikafu cheJapan nekuti inonaka uye inovaka muviri zvakanyanya.

Zvadaro, dzidza nezveAonori yakaomeswa yegungwa poda & maflakes kuti urunge ndiro dzako

Tarisa bhuku redu idzva rekubika

Bitemybun's mhuri yekubika ine yakazara chikafu kuronga uye resipi gwara.

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Joost Nusselder, muvambi weBite My Bun mushambadzi wemukati, baba uye vanofarira kuyedza chikafu chitsva nechikafu cheJapan pamoyo pechishuwo chake, uye pamwe chete nechikwata chake anga achigadzira zvakadzama blog zvinyorwa kubvira 2016 kubatsira vakavimbika vaverengi nemaresipi uye matipi ekubika.