U-Koji: Umngundo omangalisayo waseJapan kunye nosetyenziso lwawo

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa ngoJanuwari 10, 2023

Emva kokuva igama elithi 'ukubumba,' ngoko nangoko sicinga ngendawo engaphantsi kukamakhulu wethu. EJapan, umntu olandelayo ngoko nangoko ucinga ngazo zonke izinto ezimnandi ezenziwe ngayo. Nangona kunjalo, olu ngundo sithetha ngalo ayisiyiyo nayiphi na into endala kodwa i-koji.

I-Koji ngundo owenziwe kwirayisi etshisiweyo, irhasi, okanye ezinye izithako ezinkozo xa zitofelwe ngoluhlobo lomngundo olubizwa ngokuba yiAspergillus oryzae. Imveliso ephumayo ivelisa i-umami flavour enamandla, ongayisebenzisa ukwenza ezinye izithako ezifana ne-miso, i-mirin, i-sake, njl. 

Kweli nqaku, ndiza kuntywila nzulu kwinto yonke ethi koji, ukusuka kwisigama sayo kunye nendalo ukuya ekubalulekeni kwayo kwindawo yenkcubeko yaseJapan ezaliswe umami kunye neenzuzo zayo zempilo.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Funda simahla

Yintoni ikoji?

Enye yezona zinto zibhidekayo malunga negama elithi "koji" kukuba libhekiselele kwi-Aspergillus spores okanye imveliso eyenzayo xa ifakwe kwiinkozo. 

Ewe, i-koji isetyenziselwa zombini i-spores kunye nemveliso (umngundo) efunyenwe kuyo xa ikhuliswa kwingqolowa.

Ukucacisa ngakumbi, i-koji ihlelwe ngokweendidi ezintathu:

• Koji: Ezi zinkozo ezifakwe ngomphunga ezifakwe kwi-koji-kin okanye i-koji mold. Zizintlobo ezintathu ngokubanzi: irayisi koji, ibhali koji, kunye nekoji yeembotyi zesoya.
• Umqali weKoji: Eli gama lidla ngokusetyenziswa kwiimbewu zekoji ekugotywa ngazo iinkozo eziqhunyiweyo. Uya kukufumana oku kuhlobo lomgubo, oluhlelwa njengomhlophe, tyheli, okanye umqala weKoji omnyama.
• Aspergillus oryzae: Eli ligama lenzululwazi le-koji fungus.

Ngelixa irayisi ye-koji ngokuqinisekileyo ixhaphake kakhulu, kukho ezinye izinto onokuzitofa ngekoji

I-Koji yenziwa ngokwazisa i-spores ye-Aspergillus oryzae kwirayisi emhlophe eshushu, ethi intshule kwaye iphindaphindeke phezu kwayo. 

Yonke le nto yenzeka phantsi kweemeko ezilawulwayo, kunye nomlinganiselo ochanekileyo wokufuma kunye nokufudumala okufunekayo ekukhuleni okungaguqukiyo kwefungus.

Umngundo, njengoko ukhula, uvelisa ii-enzyme ezininzi ezahlukeneyo, kubandakanya:

• Iiprotease enzymes: Ukuqhekeza iprotheni ibe yi-amino acids elula.
• Amylase kunye neSacherase: Ukuqhekeza isitatshi zibe ziswekile ezilula.
• Iienzymes zeLipase: Ukwahlula amanqatha abe lipids, iiesters, kunye nezinye iikhompawundi ezinevumba elimnandi.

Inkqubo ithatha malunga neeyure ezingama-50 ubuninzi.

Umngundo unokungeniswa kwizixa ezikhulu zerayisi, irhasi, okanye iimbotyi ukuqalisa ukusabela okufanayo.

Ngokuxhomekeke kwimveliso yokugqibela, ungayisebenzisa kunye negwele ukwenza i-amazake, i-mirin, kunye ne-sake okanye i-umami-rich miso paste, kunye nezinye iimveliso ezininzi ngokuvutshelwa.

I-Koji ibe yinxalenye ye-cuisine yaseJapan kangangamawaka eminyaka kwaye ithathwa njenge "Fungus yeSizwe" yelizwe.

Nokuba yigwele okanye hayi yingxoxo-mpikiswano yolunye usuku.

Kwinkulungwane edlulileyo, udumo kunye nokusetyenziswa kwekoji kuye kwanda kakhulu kwaye kwada kwagqitha imida ngoku.

Ngaphandle kweJapan, ngoku uya kufumana uninzi lwamagcisa ekoji eTshayina naseKorea ngokunjalo. Singasathethi ke ngabapheki baseMelika abazama ukuphonononga i-koji ukuya kwimida yayo. 

Ngokuchasene ngokupheleleyo nokusetyenziswa kwekoji, bade batofe iimbotyi zekhokho kwaye banyange amanqe ehagu ngayo ukuze babone ukuba kukho incasa emnandi ephumayo.

Ngapha koko, ndibuyele eJapan, isicatshulwa sengcali yokupheka yaseJapan uSanoko Sakai ishwankathela ukubaluleka kwesithako ngamagama ambalwa, isithi:

Ithetha ukuthini i-koji?

NgesiJapan, igama elithi “koji” lithetha “ukuhlakulela,” “ukuphilisa,” “noxolo.”

Ngokubanzi igama elihle lenkwenkwe eJapan, likwasetyenziselwa ukubumba okwenziwa ngokudibanisa i-Aspergillus spores nerayisi, isoya, okanye irhasi.

Umngundo uthatha eli gama ngenxa yeentlobo zefungus (Aspergillus oryzae) ezisetyenziselwa ukuyenza, njengoko yaziwa ngokuba yikoji-kin eJapan.

I-Koji kin ligama eliqhelekileyo elisetyenziselwa loo malungu eqela i-asexual ascomycetes kunye nohlobo lwe-Aspergillus olusetyenziswa ukwenza ukutya okubilisiweyo.

Ngamanye amazwi, i-koji ivela kwi-koji kin, ngelixa i-koji kin ibizwa ngokuba yi-koji ngenxa yokusetyenziswa kwayo ukuhlakulela i-koji mold. 

Injani incasa yekoji?

I-Koji inotyebile, incasa yeumami kunye, ngamanye amaxesha, ubumnandi obuncinci. Iphunga lesikhunta, kwakhona, limnandi, kunye neengcebiso ze-chestnut kunye ne-citrus.

Xa iguqulelwa ekubeni yi-shio koji, incasa yekoji iye ithande ukuntsonkotha, ibe nencasa yetyuwa ebalaseleyo kunye nencasa yeumami esulungekisiweyo elinganisa isosi yesoya.

Ngoku ka uphando lwezenzululwazi, incasa yekoji nayo ixhomekeke kakhulu kuhlobo lweentlobo zeAspergillus okanye "Aspergillus starter" esetyenzisiweyo.

Iindidi ezahlukeneyo ze-aspergillus zinamandla ahlukeneyo okwahlula iiproteni, iicarbohydrates, kunye nelipids, ezi zizigqibo zokugqibela zencasa yekoji. 

Ngokuxhomekeke kwimveliso oya kuyenza ngekoji, kufuneka ukhethe ngononophelo uhlobo olufanelekileyo lwefungus.

Ngokomzekelo, makhe sithathe miso. 

Ukuba ufuna i-miso enetyuwa enkulu eneprotein eninzi, ungathanda ukuya kwi-koji starter enomsebenzi ophezulu weproteolytic.

Kungenjalo, ukuba uthanda irayisi eswiti i-miso enomxholo omninzi westatshi, ungathanda ukuya kwi-koji starter enomsebenzi ophezulu we-amylolytic. 

I-Koji ingaba neencasa ezininzi ezizodwa ze-umami-ish, ngokuxhomekeke kwiimeko, umgangatho wezinto ezisetyenziswayo, kunye nento ofuna ukuyilungisa ngayo!

Uyenza njani i-koji? Iresiphi yerayisi yeKoji

Ukwenza ikoji ngumsebenzi wothando. Kuya kufuneka ube nomonde ukuyenza igqibelele.

Kuthatha malunga neeyure ezingama-45-50 ukusuka kwinqanaba lokuqala, kunye nenyathelo ngalinye elifuna umonde ogqithisileyo ukuba uphunyezwe kwimfezeko.

Nantsi inkcazo emfutshane yenyathelo ngalinye elibandakanyekayo ekwenzeni irayisi yekoji.

Inyathelo 1 - Ukuhlamba kunye nokumanzisa

Njengayo yonke iresiphi enxulumene nerayisi, ukulungiswa kwekoji kuqala ngokuhlamba irayisi. Uya kufuneka uhlambulule irayisi ngamaxesha angama-2-3 kwaye emva koko uyifake emanzini acocekileyo ixesha elichaziweyo.

Entwasahlobo nasekwindla, ixesha lokucwina kufuneka libe phakathi kweeyure ezingama-6-12, ngelixa ehlotyeni, ixesha kufuneka libe phakathi kweeyure ezingama-3-5. Inokwandisa ukuya kwiiyure ezingama-20 ukuba wenza ikoji ebusika.

Njengoko irayisi ifunxa, ungalibali ukugquma isitya (isitya) ngeplastiki. Oku kuya kuthintela naziphi na iintsholongwane ukuba zingangeni erayisini.

Inyathelo lesi-2 – Ukukhupha amanzi erayisi

Emva kokuba ixesha lokucwina liphelile, kuya kufuneka ukhuphe amanzi kwirayisi ngokusebenzisa isihlunu. Apha, kubalulekile ukuba ungagungqi i-strainer okanye ugxininise ngokugqithiseleyo irayisi.

Oku kungayiphula irayisi, yenze i-texture powdery, engafanelekanga ukwenza i-koji egqibeleleyo.

Xa eshiywe enjalo, amanzi aya kuphuma kancinci erayisini, eshiya iinkozo ezomile ngokwaneleyo kwaye zilungele ukuqhunyiswa.

Inyathelo lesi-3 - Ukutshisa irayisi

Xa irayisi yomile ngokwaneleyo, kuya kufuneka uwabeke ngobumnene kwilaphu le-steamer kwaye uwaqhube nge-steam malunga nemizuzu eyi-10 ngaphandle kokuvala isiciko.

Xa umphunga ungena ngerayisi kwaye ubona iinkozo ziba sobala, lixesha lokugubungela i-steamer kwaye uvumele irayisi ipheke malunga nemizuzu engama-40.

Kunyanzelekile ukuyitshisa irayisi ngokubala kakhulu xa kufikwa kwixesha, njengoko ukuthungwa kwerayisi kubaluleke kakhulu kwindlela imveliso ephuma ngayo iya kungcamla.

Inyathelo lesi-4 - Ukuhlwayela

Kule nyathelo, kuya kufuneka usasaze irayisi ngokulinganayo kwisitya sokutya esibekwe kwi-tray yokhuni kwaye ukhulule i-clumps.

Emva kokukhulula iinkozo zerayisi, kuya kufuneka uzifefe nge-koji starter.

Apha kubalulekile ukukhankanya ukuba akufanele udibanise i-koji starter ngelixa irayisi ishushu kakhulu. Kuyafana nokuba irayisi ibanda kakhulu.

Irayisi eshushu iya kubulala ngoko nangoko i-microorganism eqala ukuvubela, ukuthintela ukuvubela ukuba kuqale kwasekuqaleni.

Kwelinye icala, ukuvubela akuyi kuba kuhle kwirayisi ebandayo ngokunjalo.

Xuba kuphela i-koji starter xa ubushushu berayisi bufikelela kuma-degrees angama-45, uze udibanise irayisi ngononophelo ngaphambi kokuba uyisongele ngelaphu elicocekileyo ngelixa ziseshushu.

Ukuqinisekisa ukuba i-fungus ikhula ngokugqibeleleyo, kuya kufuneka ucinezele ilaphu ngokukhawuleza kangangoko ukwenzela ukuba iinkozo zerayisi zipakishwe ngokusondeleyo.

Kuya kufuneka kwakhona ubophe ilaphu ngebhande lerabha, uligqume ngelinye ilaphu lomqhaphu ukwenzela ukufuma okuphezulu, uze ulifake kwi-koji fermenter, okanye iyogathi, ngenjongo.

Inyathelo lesi-5 – Ugcino

Kanye emva kweeyure eziyi-18-20 xa uqala ukufudumeza i-koji yerayisi, iya kufuna ukulungiswa kokuqala.

Ngeli xesha, irayisi kufuneka ibe neqondo lokushisa kwindawo ethile phakathi kwama-38 ukuya kuma-40 degrees, iinkozo kufuneka zibe mhlophe, kwaye kufuneka kubekho iphunga elimnandi.

Ukuba ubona yonke imiqondiso ekhankanywe ngasentla, Kuthetha ukuba irayisi yakho isendleleni yokujika ibe yikoji emnandi.

Kuya kufuneka ukhangele kuphela naziphi na izigaqa zerayisi kwaye uzikhulule, kwaye emva koko uyisongele irayisi ngasemva kwaye uyifake kwi-fermenter ye-koji.

Emva kweeyure ezintathu okanye ngaphezulu, xa ubushushu berayisi budlula ama-degrees angama-40 kwakhona, kuya kufuneka ukhulule irayisi, uyibeke kwi-koji isiciko, kwaye uyikhulule. 

Emva koko kuya kufuneka uzibeke kwakhona kwi-fermenter ngaphandle kokuhla okubalulekileyo kobushushu.

Inyathelo lesi-6 – Ulondolozo lwesibini

Emva kokuba ubushushu berayisi bunyuke ngaphezu kwama-degrees angama-40 kwakhona, kuya kufuneka wenze isondlo sesibini, njengakuqala.

Ngeli xesha, irayisi, okanye i-koji, kufuneka ibe nevumba elimnandi, elifana ne-chestnut.

Inyathelo lesi-7 - Ukucofa kokugqibela

Emva kweeyure ezininzi zokugcinwa kwesibini kunye neeyure ezingama-50 zendawo yokuqala, i-koji kufuneka ilungiswe ngokupheleleyo. Iimpawu ezimbalwa ezinokubonisa oku ziquka oku kulandelayo:

• Ukolulwa kwe-hyphae ukusuka kubumba
• Ukuncamathelisa irayisi omnye komnye
• Umzimba werayisi omhlophe ngokupheleleyo

Eyona mibala ye-Koji yokuthenga

Ukuba ujonge ukulungisa i-koji ekhaya, unokudinga i-spores ekumgangatho ophezulu ukuqinisekisa iziphumo ezibalaseleyo.

Oko kwathiwa, I-Hishiroku Koji Starter Spores inokuba yile nto uyifunayo. 

(jonga imifanekiso emininzi)

Inamandla amakhulu e-glycation kunye ne-proteolysis kwaye iya kugcina umbala omhlophe we-koji. Nangona kunjalo, qiniseka ukuba ungayisebenzisi kwiinkozo ngaphandle kwerayisi kunye nengqolowa.

Uya kuyithanda indlela umfuniselo wakho wokuqala we-koji ohamba ngayo nale nto ikhoyo!

Iyintoni imvelaphi yekoji?

Ngokutsho kweminye imithombo, kuthiwa ikoji yaqala eJapan malunga neminyaka engama-2000 eyadlulayo.

Eminye imithombo ithi yaba yinxalenye yokutya kwaseJapan malunga neminyaka eyi-1300 eyadlulayo, ngokusekelwe kwinto yokuba yayikhankanywe kwiincwadi zaseJapan ngo-713, kwixesha leNara.

Isiqwenga soncwadi kuthiwa "Harima no Kuno Fudoki," echaza i ngenxa-ukwenza indlela usebenzisa i-koji.

Nangona kunjalo, uphuhliso lwangempela ekusetyenzisweni kwekoji lwenzeka kumaxesha angaphambili afana ne-Muromachi (1336-1573), i-Edo (1603-1868), kunye nexesha le-Meiji (1868-1912).

Kwakuxa ukusetyenziswa kunye nokuveliswa kwekoji kwakuhamba ukusuka kwindlu ukuya kwisikali semizi-mveliso, kwaye i-spore yathengiswa ngokufanelekileyo ngendima yayo ekuvundiseni.

Ngexesha leMeiji, imveliso yabona incopho yayo, kwaye ixesha elalandelayo laliza kwenza umngundo ube sisithako sokubilisa esiya kuthi siphendule ngokudala phantse konke ukutya okuthandwayo okutyiwayo eJapan namhlanje, ngokuthe ngqo okanye ngokungathanga ngqo. 

Ekuqaleni kwenkulungwane yama-21, urhulumente waseJapan waqaphela imeko yekoji njengeyona nto ibalulekileyo kunye nendima yayo ekutyeni kwaseJapan.

Kwaye kanye ngolo hlobo, i-Brewing Society yaseJapan yabiza i-koji ngokuba yi-"Mold yeSizwe" yelizwe.

Okwangoku, i-koji idume kakhulu kunangaphambili, ngaphakathi nangaphandle kweJapan, kwaye iyathandwa kwaye isetyenziswa nakweyiphi na indawo yehlabathi apho kukho abathandi bokutya baseJapan.

Yintoni umahluko phakathi kwekoji kunye ne-miso?

I-Koji ligama elisetyenziselwa ukungunda i-aspergillus oryzae okanye ukungunda ekwenzayo xa igalelwe irayisi, iimbotyi zesoya, okanye irhasi.

Kwelinye icala, i-miso yimveliso efunyenwe ekubilisweni kwale koji emanzini anetyuwa.

Apho i-koji isetyenziswa njengesithako esisisiseko kwi-miso, amazake, yaye isosi yesoyi, i-miso isetyenziswe njengesiseko sesiseko kwisitya saseJapan esisisiseko: isobho se-miso.

UMiso unencasa efana nepeanut-ibhotolo kunye nencasa enetyuwa eninzi kodwa etyebileyo umami.

Ungasebenzisa i-miso kwezinye izitya ngaphandle kwesuphu ye-miso, kubandakanya ii-better ezifana ne-okonomiyaki, izinxibo ezahlukeneyo, kunye neesosi. 

Ukuba i-miso ngumphefumlo we-Japan cuisine, i-koji ngumdali wayo.

Iintlobo zekoji

Njengoko sichazile ekuqaleni kwenqaku, igama elithi "koji" lisetyenziselwa zombini i-koji starter (i-spores, i-Aspergillus oryzae) kunye nenkcubeko eyenziwe emva kokuba songeze i-spores kwiinkozo.

Makhe sijonge kuzo zombini:

Iintlobo ze Aspergillus (koji starters)

Uhlobo lwe-koji starter luya kuchaphazela kakhulu incasa yokugqibela yekoji. Okulandelayo zizinto eziqhelekileyo zokuqalisa i-koji ezisetyenziselwa iinjongo ezahlukeneyo:

• ukungunda koji emthubi: Ikwabizwa ngokuba yiAspergillus sojae, ukungunda kwekoji emthubi kusetyenziselwa ukulungisa ukubumba kwekoji ukuveliswa kwemiso, isosi yesoya, kunye ne-sake. I-spores yolu ngundo iluhlaza ngokukhanyayo okanye, ngamanye amaxesha, i-brown brown.
• Ukungunda kwekoji emhlophe: Ikwaziwa njenge Aspergillus Kawachi, ukungunda kwekoji emhlophe iqhele ukusetyenziswa ukuvelisa ishochu. Inembewu emdaka.
• Ukubumba kwekoji emnyama: Ikwaziwa njenge Aspergillus iuchuensis, ukungunda kwekoji emnyama isetyenziselwa ukuvelisa utywala eOkinawa.
• Ukungunda kwekoji ebomvu: Ikwaziwa njengeMonascus genus, ukungunda kwekoji ebomvu kuvelisa iwayini ebomvu yaseTshayina, iShaoxing wine, kunye ne tofu-yo.
• Bonito ngundo: Ikwaziwa njenge Aspergillus glaucus, ibhonito mold isetyenziselwa ukuvelisa katsuobushi.

Iintlobo zekoji (ezineenkozo)

Ngoku uyazi iintlobo ezahlukeneyo ze-aspergillus kunye nezinto ezikhethekileyo zazo, makhe sijonge kwiindidi ezahlukeneyo zekoji onokuthi uzenze ngokubhekiselele kuhlobo lweenkozo umngundo okhula kuzo:

• Irayisi koji: Xa i-aspergillus fungus ifakwe kwiinkozo zerayisi, kwaye iqhekeza iiprotheni kunye ne-carbohydrates yerayisi, imveliso yokugqibela esiyifumanayo i-rice koji. Ungayisebenzisa ukwenza irayisi i-miso, i-sake, i-mirin, i-amazake, kunye neviniga. Kwakhona lolona hlobo luqhelekileyo lwekoji.
• Ibhali koji: Xa ibhali ifakwe isitofu sekoji, imveliso yokugqibela efunyenwe kumsebenzi womngundo yibhali koji. I-Barley koji isetyenziselwa ukwenza i-barley miso kunye ne-shochu.
• Iimbotyi zesoya: Xa iimbotyi zesoya zitofelwe nge-aspergillus spores, imveliso yokugqibela efunyenweyo ibizwa ngokuba yi-soybean koji. Isetyenziswa ikakhulu ukwenza i-miso yesoya.

Funda kabanzi yintoni eyenza irayisi ikoji yahluke kwibhali koji

Ungayisebenzisa njani i-koji?

Nangona awukwazi ukuyitya i-koji ngokuthe ngqo, kukho intlaninge yokunye ukutya okunencasa/ukutya onokukwenza ngayo.

Ezo zithako okanye ukutya kudla ngokuba sisizathu sokungcamla kweumami okwahlukileyo kukutya kwaseJapan okwaziwayo ngayo!

Makhe sijonge ezinye zazo:

Miso

I-Miso sisithako esisisiseko saseJapan kwizitya ezininzi, kubandakanya isuphu ye-miso, i-okonomiyaki, i-ramen, i-stir-fries, kunye nezinye iindlela zokupheka ezingenakubalwa.

UMiso unencasa enetyuwa eninzi enencasa eyomeleleyo yeumami.

Ilungiswa ngokubilisa ikoji emanzini anetyuwa kangangexesha elithile—ngokuqhelekileyo, okukhona ixesha lokubilisa, kokukhona incasa ibe ngcono.

Apha e-Bite My Bun, sabelane ngokumangalisayo iiresiphi zesuphu ye-miso kufuneka uzame nokuba kanye!

shoyu

I-Shoyu yenziwe ngentlama enegwele yeembotyi zesoya, ingqolowa egcadiweyo, ikoji, kunye nebrine. Kuthatha malunga neminyaka emibini ukulungiselela ngokugqibeleleyo kwaye unencasa ye-umami eyomeleleyo.

I-Shoyu isetyenziswa kakhulu njenge-condiment, ihlala ecaleni kwezitya ezifana ne-sushi, esetyenziswa njengesiseko sesuphu ye-ramen, nanjenge-marinade kunye nesinongo kwizitya ezahlukeneyo.

Nangona ishoyu iyeyemvelaphi yaseTshayina, ngoku idume ngokulinganayo eJapan kwaye ithandwa ngenxa yencasa yayo ekhethekileyo.

UMirin

Nokuba zezona noodles zakho ozithandayo, tonkatsu ephilileyo okanye i tempura emnandi, akukho nanye inokugqityezelwa ngaphandle. isibuko ecaleni kwayo.

I-Mirin yayidla ngokuba butywala obuswiti obukwisiphelo esiphezulu ngexesha leMeiji. Inencasa eswiti ecacileyo kunye nokungaguquguquki kwesyrupy, kunye nomxholo we-alcohol we-14%.

Namhlanje, iyananditshwa njengesinongo kunye nanjenge-condiment.

Nangona abanye abantu bethanda ukuyisela njengesiselo, ayisadumanga ngoku ngenxa yeswekile ephezulu.

Amazake

I-Amazake, okanye i-sweet sake, yinguqulelo yaseJapan yesiselo samandla endalo esilungiselelwe ngerayisi koji, eyaziwa ngeenzuzo zayo ezimangalisayo zempilo.

Ikwalulwelo oluswiti kwaye lusetyenziswa njengesimuncumuncu, ngaphandle kokusetyenziswa njengesiselo. Uya kuyifumana kwiindidi ezimbini: irayisi emhlophe i-amazake kunye ne-brown rice amazake.

Ngokungafaniyo ne-mirin, ine-0% yesiqulatho sotywala kwaye iyinto esetyenziswa yonke imihla phakathi kwabantu bayo yonke iminyaka eJapan.

Ezinye izinto

Ukuba awukho malunga nokuya kwendabuko kunye nezinto, ungasebenzisa kwakhona i-koji njenge-tenderizer yenyama. Nangona lo mkhwa uvela kubapheki basentshona, irayisi koji yeyona nto ibalaseleyo yethenda yenyama yenyama.

Enye inzuzo yokuthambisa inyama ngekoji yincasa efihlakeleyo eyongeza kwinyama. Kanye kunye neencasa ezivela kwi-marinade oyithandayo, i-koji inika inyama i-flavour emnandi ephucula ngokwenene incasa yokugqibela yenyama.

Ingaba ikoji isempilweni?

Ukuba uphonononga nzulu ukuba kutheni amaJapan ephila ixesha elide kangaka kunye nempilo entle, uyakubona ukusetyenziswa kwekoji!

Ewe, yaziwa ngokuba “yimfihlelo yobomi obude” babantu baseJapan. Yinyani kangakanani? Sisezokufumanisa.

Kodwa akukho nto iphikayo ukuba i-koji ineziphumo ezithile ezibonakalayo kwimpilo yomzimba wonke.

Okulandelayo zizibonelelo zempilo onokuzilindela ngokwenza ikoji ibe yinxalenye yokutya kwakho:

Iziphumo zokulwa nokudinwa

Xa yenziwe i-amazake, i-koji ineziphumo eziqinisekisiweyo ekubuyiseni ukukhathala. Iqukethe i-vitamin B kunye ne-Branch-Chained amino acids (BCAAs).

Zombini iikhompawundi zineendima ezisebenzayo ekugcineni amanqanaba amandla kunye nokunciphisa ixesha lokubuyiswa kwemisipha emva kokuzivocavoca okukhulu.

Esi sesinye sezizathu zokuba i-amazake isiselo esithandwayo emva kokuzilolonga phakathi kwe-fitness savvies ngokubanzi kunye neembaleki zomgama omde ngokuthe ngqo.

Indima ekugcineni impilo yamathumbu

Ngokophononongo lophando, i-Aspergillus oryzae, okanye i-koji, inefuthe elihle kakhulu ekukhuthazeni impilo yamathumbu.

I-Koji ivelisa i-metabolites ezininzi, eziphucula ubunzima be-fecal yabantu abadala abasempilweni kunye nokuphindaphinda kwe-defecation.

Kwakhona, i-Aspergillus oryzae ineempembelelo zeprobiotic, kubandakanya nendima enkulu ekucinezeleni ithumba le-pancreatic.

Indima ekugcineni ulusu kunye neenwele

I-Koji ikwadlala indima ekulondolozeni ulusu lwebala kunye nokukhazimla kweenwele.

Ngokwezifundo ezahlukeneyo, iziphumo ezikhankanywe ngasentla zingabalelwa kubuninzi be-amino acids kwi-koji.

Ngaphezu koko, i-koji ikwaqulethe isixa esaneleyo se-thiamin, i-niacin, i-pantothenic acid, kunye ne-Vitamin B6. 

Zonke ezi zinto zinefuthe elidibeneyo kulusu, iinwele, kunye nokuvuselelwa kweeseli zengqondo. Ngaphezu koko, zikwadlala indima enkulu ekuphuculeni amajoni omzimba kunye ne-nervous system.

Ufunde kwakhona: Ngaba i-teriyaki isempilweni? Kuxhomekeka kwindlela oyenza ngayo!

Ingaba zikhona iziphumo ebezingalindelekanga zekoji?

Azikho iziphumo ebezingalindelekanga ezaziwayo zekoji okwangoku.

Nangona kunjalo, ukuba ufumana naziphi na ezi mpawu zilandelayo emva kokutya i-koji, kufuneka ukhawuleze udibane nogqirha ukuze ufumane impendulo:

• Iintlungu zemisipha / ubuthathaka
• Imvakalelo ebuhlungu kwiminwe kunye neenzwane
• Umkhuhlane, iimpawu zomkhuhlane, iintlungu zomzimba, iingqele
• Inkangeleko emdaka okanye engwevu yemilebe/ulwimi
• Isicaphucaphu, ukuhlanza, isisu esibuhlungu
• Uhudo
• Ukopha okungaqhelekanga ngempumlo

isiphelo

I-Koji isetyenziswe eJapan ngaphezu kweminyaka engama-2,000 kwaye ihlala iyinxalenye ebalulekileyo yokutya kwaseJapan.

Phantse konke ukutya okuphambili, iziselo, kunye neesosi, nokuba yi-miso, i-amazake, okanye utywala, zifuna ikoji ukulungiselela zona.

Ngamanye amazwi, akuyi kuba yinto ephosakeleyo ukuthi ngaphezu kwesiqingatha se-Japan cuisine ayikho ukuba asibandakanyi i-koji.

Singasathethi ke ngazo zonke izibonelelo zempilo eziye zayifumana iwonga njengenye yezixhobo zokutya ezisempilweni eJapan nakwihlabathi.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

Yizame simahla nge Kindle Unlimited:

Funda simahla

UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.