Iisobho zaseJapan | Inkcubeko yesuphu kunye neentlobo ezahlukeneyo zesuphu
Isuphu kukutya okungamanzi ikakhulu, kufudumele kushushu (kodwa kunokuba kupholile okanye kubande), okwenziwa ngokudibanisa izinto ezifana nenyama kunye nemifuno enesitokhwe, ijusi, amanzi, okanye olunye ulwelo.
Iisuphu ezishushu zongezwa ngokubilisa izithako eziqinileyo kulwelo kwimbiza kude kube kukhutshwe incasa, kusenziwa umhluzi.
Ngokwesiko, iisuphu zihlelwa ngokwamaqela amabini aphambili: iisuphu ezicacileyo kunye nesuphu eshinyeneyo.
Iisobho zinendawo ekhethekileyo phakathi kweefeshini zaseJapan.
Ukusuka kwizidlo eziphekwe ekhaya ukuya kwiiseti ze-teishoku (izidlo ezinamakhosi amaninzi ezenziwa zonke ngaxeshanye) ezinikwa kwiivenkile zokutyela, abantu baseJapan balandela isithethe sabo esidumileyo esaziwa njengeichiju issai (“isuphu enye, icala elinye”) kunye ichiju sansai (“inye isuphu, amacala amathathu ”), esekwe kwimigaqo yokutya okufanelekileyo.
Ekulungiseleleni ukutya, oku kuguqulelwa kumgangatho wokutya oqhelekileyo waseJapan apho kufanele kubekho isitya serayisi, isuphu yokongeza incasa kwilayisi, kunye nokuba zi-1 okanye ezi-3 izitya ezisecaleni ezibekwe etafileni ukuze kufezekiswe ezona zinkulu ibhalansi yesondlo.
Le yemveli Isidlo sakusasa saseJapan ngesuphu ye-miso, irayisi, kunye namacala amathathu:
Uninzi lweesuphu zaseJapan zenziwe ngezithako ezimbalwa kwaye azithengisi; Nangona kunjalo, zonke iiresiphi zokupheka eJapan zinesitokhwe sedashi kuzo.
Yongeza incasa emnandi (umami) kwisuphu nganye okanye esityeni ngasinye kwaye abapheki benza iresiphi nganye ebonisa incasa yexesha.
Kukho malunga ne-34 yeentlobo ngeentlobo zesuphu zaseJapan, isityu, kunye nabe, kwaye ukufunda oku kuya kukwenza ufune ukuzama ukuzipheka ngokwakho ukwenza isampulu nganye yazo ngolonwabo lwakho.
Jonga incwadi yethu entsha yokupheka
Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.
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Iisobho zaseAsia zineentlobo ezahlukeneyo kwihlabathi
Ukuba uhamba ngokutya e-Asiya, uya kufumanisa ukuba phantse zonke zinencasa kwaye abo bane-dashi kuzo baya kufela.
Iindidi zeesuphu zaseAsia zahlukile ngokwamazwe, kodwa zininzi kakhulu-kunokuba ungasampula ngosuku olunye. Zilula ukuzilungiselela kwaye zahluke kakhulu kwiincasa zazo kangangokuba uya kuchitha isiqingatha seholide yakho usenza ukutya okanye ukuthenga isuphu.
Phakathi kwezona zinto zibalaseleyo zibandakanya i-Tom Yam Kung (ishushu yaseThai eshushu kunye neSuphu eneShrimp), isuphu yaseTshayina iNapa, kunye neMiso Soup yaseJapan.
Ikwaziwa ngokuba yi "suimono." Ungasisebenzisa eso siseko, kodwa uninzi lwabantu lukhetha nje oku kungafaniyo komhluzi.
Ukuba uyihombisa ngamagqabi espinatshi kunye ne-shrimps, isitokhwe sedashi kunye nencasa iyonke yokutya kwaselwandle kunye nemifuno iya kuyiphucula ngakumbi incasa yesuphu.
Iisuphu zaseJapan ziyilelwe ukukhuthaza ii-receptors zakho zokungcamla kwaye ungasonelisi isisu sakho, kodwa ukutya isitya okanye ezimbini zerayisi kunye nokutya okwaneleyo okuya kukugcina imini yonke.
I nabe yaki udon sisichasi sesuphu ye-miso kuba inezithako ezininzi kwaye imnandi kakhulu.
Kukho iisuphu ezingaphezu kwe-150 zaseAsia onokuzama kwaye phantse zonke zimnandi kakhulu!
Izitokhwe ezi-4 zeSuphu zaseJapan zaseJapan
Ukubuyela kwisithethe sokutya saseJapan ichiju issai kunye neichiju sansei, kukho iziseko ezine zesuphu ezisisiseko apho wonke umpheki waseJapan apheka kuzo zonke iivenkile zokupheka.
Kubo, isidlo esifanelekileyo asigqitywanga ngaphandle kwazo naziphi na iisuphu ezine zesuphu, ezibandakanya isobho se-miso, i-tonjiru (isobho sehagu-miso), isuphu yenyama yeetapile, kunye nesuphu yemifuno yerayisi.
Ayisiyiyo la masokisi esuphu amnandi kuphela njengoko enziwe ngedashi, kodwa asempilweni kakhulu!
Apha ngezantsi uyakufumana izitokhwe ezine zesuphu eziphambili ezisetyenziswa ngabapheki baseJapan amawaka eminyaka:
Isobho seMiso
Uhlobo olusisiseko lwesobho (み そ し る) lubandakanya izikwere ze-tofu, i-seaweed, kunye ne-stock stock ebizwa ngokuba yi-だ し (dashi), kodwa kukho iintlobo ezahlukeneyo zesobho eJapan.
Le nangona ngamanye amaxesha isetyenziswa njengesitokhwe sesuphu yezinye izitya.
Idashi inokuthi ikhutshwe kwi-kelp eyomileyo, intlanzi, okanye amakhowa ngokudibanisa kunye / okanye ukubamanzisa ngamanzi.
Yinto eqhelekileyo ukubona isitya selayisi sinikezelwe kunye nesobho se-miso. Isuphu kaMiso idume kakhulu e-Asiya kangangokuba unokuzifumana zithengiswa kwiivenkile eziluhlobo olufanelekileyo.
Beka i-miso paste emanzini abilayo kwaye kwimizuzu embalwa iba yisuphu ye-miso okanye isuphu nje ye-miso, kodwa ungongeza ezinye izithako kuyo ukuba uyafuna.
Inyama yehagu-Miso Soup (Tonjiru)
I-Tonjiru (と ん じ る) ekwabizwa ngokuba yi-butajiru okanye isuphu yehagu (ぶ た じ る) yinyama yehagu, yemifuno kunye ne-miso paste.
Phakathi kwezithako zemifuno zale suphu kukho i-anyanisi eluhlaza, iminqathe, itswele elisikiweyo, kunye nezikwere zeetapile. Isilayi esikhethiweyo senyama yehagu sibhityile, ngenxa yoko inokufunxa incasa okanye isuphu yemiso.
Emva kwemizuzu emi-5 ukuya kweli-10 ungadibanisa izilayi zenyama yehagu kwi-tonjiru njengesithako senyama kwiresiphi.
Le yindlela entle yokwenza ukuba i-tonjiru ingcamle nangcono kwaye ungathenga kwakhona i-tonjiru okanye i-butajiru kwiipakethi ze-aluminium kwiindawo ezininzi eziluncedo eJapan.
Inyama-Potato Soup
Isobho seetapile zenyama (い も に) sesinye isitokhwe esiphambili sesuphu esetyenziselwa ukutya kwaseJapan mihla le. Inxalenye "yenyama" yale recipe inokubandakanya naluphi na uhlobo lwenyama efana nengulube, inyama yenkomo, inkukhu, intlanzi, okanye inyama yolwandle.
Kukutya okuthandwayo okuthengiswa ngaphandle kwaye kunezithako ezisisiseko zesosi yesosi kunye noshukela.
Izithako zinokubandakanya i-miso paste, iminqathe, ikhaphetshu, amakhowa, i-tofu, inyama yenkomo, kunye nengulube ecoliweyo ecoliweyo; Nangona kunjalo, iyahluka ngokwengingqi ukuya kwingingqi kodwa ungasoloko uxela ukuba yisobho leetapile zenyama kuba ine-miso paste nenyama kuyo.
Le isuphu ixhaphakile ngeenyanga zasekwindla (khawucinge, amaJapan aseka izitya zawo kumaxesha onyaka) kwaye, njengokuba kunjalo, abakhenkethi beza kwiPhondo laseYamagata ukuzama nje isuphu yeetapile zenyama, eyaziwayo kuloo mmandla .
Isuphu yemifuno yerayisi
Okokugqibela, isuphu yemifuno yerayisi (ぞ う す い) yenza isobho sesine kolu luhlu kwaye kubalulekile kulwakhiwo lwesidlo saseJapan.
Esona sosi ixhaphakileyo yelayisi-yemifuno yeyona inenkukhu kwizithako zayo, kodwa kukho iintlobo ngeentlobo zale suphu eJapan.
Kuya kufuneka upheke irayisi kwindawo yokupheka irayisi (Njengomnye waba bapheki berayisi abaphezulu esibahlolile) kuqala ngaphambi kokuyongeza kwidashi, amakhowa, iradish, ulwandle kunye no-anyanisi oluhlaza.
Nangona amabango alo onyango ngokunyanga umkhuhlane kunye nezinto ezinganyangekiyo engavunywanga yiJapan's Pharmaceuticals and Medical Devices Agency (独立 行政 法人 医 薬 品 医療 機器 総 合 機構), uninzi lwabantu luthi luyakwazi ukunyanga umkhuhlane kunye nomkhuhlane.
Ikwaqhele ukutyiwa ngexesha leentsuku ezibandayo nezishushu njengoko kushushubeza isisu kunye nomzimba wonke.
Kutheni ama-Asiya, ngakumbi abantu baseJapan, iiSoups zothando
Iisobho kunye iipapa kudala ekhona okoko kwavela indoda yaseCro Magnon eMhlabeni kwaye mhlawumbi nabantu abasuka ngaphambi kwePraolithic Era ephezulu, eyayineminyaka engama-40,000 eyadlulayo, mhlawumbi batya nohlobo oluthile lwesuphu.
Ngandlel 'ithile isizathu sokutya olu hlobo lokutya kubonakala ngathi siyafana kumazwekazi nakwiinkcubeko - ukugcina umzimba ufudumele kwindawo ebandayo.
Nangona isuphu inezibonelelo ezininzi zesondlo ayizange ithathelwe ingqalelo ngabantu abayenzileyo ukuza kuthi ga ngoku.
Abantu baseAsia babonakala ngathi bayakuthanda ukutya iisuphu ngaphezu kwabo nabaphi na abanye abantu emhlabeni kwaye zingaphezulu kweshumi elineshumi leentlobo zeesophu ukubonisa oko!
Ngekhe sazi esona sizathu sokuba abantu baseAsia bathande isuphu kakhulu, kodwa mhlawumbi isizathu kukuba nje simnandi kwaye sisondlo.
Zonke iisobho ezaziwayo zaseJapan kunye neeStews
Isuphu kukutya okungamanzi ikakhulu, kusetyenzwa ngokubanzi kushushu okanye kushushu (kodwa kunokuba kupholile okanye kubande), okwenziwa ngokudibanisa izithako zenyama okanye imifuno enesitokhwe, okanye amanzi.
Ukongeza, iisuphu ezishushu zenziwa ngokubilisa izithako eziqinileyo ezityeni ukuze kukhutshwe incasa kuzo eziya kuba ngumhluzi. Kulapho incasa yesobho ivela khona kwaye sisizathu sokuba ibe mnandi kakhulu.
EJapan, benza idashi kuqala ukuze bafumane incasa emnandi ebizwa ngokuba yi-umami, emva koko bayongeze idashi kwisuphu, ethi yona inyuse incasa yayo.
Ngamanye amaxesha kunzima ukwahlula isuphu kunye neesityu njengoko zifana ngokufana; Nangona kunjalo, iisuphu zenziwe ngolwelo olungaphezulu (umhluzi) kuzo xa kuthelekiswa neesityu.
Apha ngezantsi uya kufumana zonke iintlobo zeesuphu zaseJapan kunye nesityu esihlelwe ngokweendidi ezi-4 eziyisuphu (しるもの shirumono), i-noodle isuphu (めんつゆ amadoda tsuyu), isityu (煮物 ukutya okubilisiweyo okanye シチュー shichū), kunye nembiza eshushu (鍋物, なべ物 nabemono):
Udidi I: Isuphu (Shirumono)
Butajiru - (ブ タ ジ ル) ekwabizwa ngokuba yi-tonjiru, yisuphu eyenziwe ngehagu, imifuno, kunye ne-miso paste.
Ukuphuculwa kwesobho se-miso esilula saseJapan, i-butajiru, okanye i-tonjiru ibandakanya uluhlu olubanzi lwezithako, ngakumbi imifuno, ebandakanya kodwa ingaphelelanga kwiingcambu ze-gobo, iingcambu ze-taro, iminqathe kunye ne-daikon (ingcambu yemifuno).
Kwintliziyo ye-butajiru isitokhwe sedashi esenza ukuba sibe mnandi kakhulu!
Ezinye izithako zibandakanya amaqhekeza, itofu, I ginger, kunye ne-gelatinous konnyaku; Nangona kunjalo, ungasoloko ukhetha ukwahluka kwakho kwezithako ukuze ulingane ukhetho lwakho kunye ne-butajiru.
Zonke izithako zisikiwe kwaye zisikiwe ukuze kuqinisekiswe ukulungiselela ngokukhawuleza nangokufanelekileyo.
Nangona isiseko se-butajiru sisitya nje se-miso, iba luhlobo lwesuphu eyahlukileyo xa ihagu enencasa kunye nemifuno enuka kamnandi ifakwa kumxube.
I-butajiru ibonakaliswa kukungcamla okuntsonkothileyo kunye nokulayishwa kwaye ngokwesiko kunikwa ukutya okufudumeleyo (ukulwa nexesha lasebusika elibandayo), kuhlala kuhamba nerayisi emhlophe ecacileyo.
UDashi - (だ し) ngumhluzi okanye isuphu yesitokhwe esetyenziswa ngokuxhaphakileyo phantse kuzo zonke iicuisine zaseJapan.
Ufunde kwakhona: Le katsuobushi, intlanzi eyomileyo esetyenziswa kwidashi
Iilwimi zethu azinantanga kwiincasa ze-umami yiyo loo nto ukutya okuqinileyo, okunencasa kakhulu, ngakumbi xa kudityaniswe kunye kunokunika incasa ebaluleke ngakumbi.
UDashi yenye yezinto ezintlanu ezisisiseko (iswiti, ubumuncu, ubukrakra, ubumnandi / umami kunye netyuwa) ukuba ii-receptors zethu zononophelo zinobuthathaka kakhulu, yiyo loo nto inomdla kuthi bantu.
UDashi ukhutshwa kuyo nayiphi na kwezi zinto zine:
- I-Kombu (uhlobo lolwandle okanye i-kelp)
- Amakhowa eShitake
- I-Bonito (umzala we-mackerel tuna)
- Iriko (isardadi okanye ii-anchovies)
Isitokhwe sedashi sifunyenwe kwaye sisetyenziswe ngaphezulu kweminyaka engama-800 ngoku nakwiindawo zokutyela zaseNtshona, abapheki abaziingcali bayayiqonda into yokuba inokubangela ukuba iindwendwe zingcamle kwaye zizisebenzise kwezinye izitya.
Isuphu yeMbewu yeSwiti emnandi - ekwabizwa ngokuba ngumbona wombona (コ ー ン ポ タ ー ジ ュ) sisuphu yengqolowa yaseJapan enefuthe lesiFrentshi esityebileyo, esicocekileyo kwaye egudileyo.
Yenziwe ngombona oswiti, itswele, ibhotolo, ibhatata, ubisi, ityuwa, iparsley, kunye nesonka esenziwe ngesandwich esivela kwi-yōshoku (洋 食), okanye ukutya kwendlela yasentshona, ngakumbi isuphu yengqolowa yaseFrance.
Yamkelwa kwindawo yokutya yaseJapan ngexesha leMeiji Era (1868 - 1912) kwaye yabizwa ngokuba yindawo yombona okoko.
Kasujiru – (郷土料理も の が たり) le suphu inokwenziwa ngentlanzi (isalmon okanye i-yellowtail) okanye inyama yehagu exutywe nedaikon, ikonjac, ukuzalwa (i-tofu encinci eyosiweyo), i-naganegi (i-anyanisi ende eluhlaza), i-dashi stock, i-miso paste, i-sake kasu okanye i-sake lees (酒粕) kunye nemifuno yeengcambu ze-carrot.
Esi sidlo siya kukufudumeza ngaphakathi ngaphakathi! Kungenxa yokuba ine-kasu kuyo, ke ngokobuchwephesha awudingi nabuphi na utywala ukuze ubhangqe le suphu xa uyitya.
UKenchin Jiru - (郷 土 料理 も の が た た) ngamanye amaxesha upela igama elithi kenchin-jiru (eliguqulelwe ngokuthi "ukutya kwasekuhlaleni") yisuphu yemifuno edume eKamakura, eKhanagawa Prefecture, eJapan esebenzisa imifuno yengcambu kunye netofu njengezona zithako ziphambili.
Abantu bahlala bebhekisa kuyo njenge-kenchin kwaye nangona indlela yesiqhelo kukusebenzisa i-tofu kunye nengcambu imifuno ukuyilungiselela, ukhululekile ukuba wenze umahluko kwizithako kunye neendlela zokuyilungiselela kuxhomekeke kuhlobo luni lwencasa oyifunayo. isuphu ukuzisa.
Kwakukholelwa ngabantu bendawo ukuba le isuphu yavela eKenchō-ji, itempile (itempile yaseZen yaseTshayina) kwaye isekelwe kwi-shippoku (桌 袱) cuisine -iJapanese-Chinese fusion okanye i-hybrid cuisine.
Isobho seMiso sinokulungiswa ngeendlela ezininzi kwaye umahluko ngamnye uxhomekeke kukhetho lomntu kunye nokupheka kwengingqi kunye nexesha lonyaka.
Isobho se-miso sihlelwa phantsi kwe-suimono (isuphu ecacileyo) kodwa ezi zimbini zinokuchongwa ngokuzimeleyo. Okwangoku, ziyatshintshana kule mihla.
Isobho se-miso sinesinye isimilo esibalulekileyo esichaza incasa yesongo, eyi-miso paste.
Njengokuba isitokhwe sedashi kwisobho se-miso asonelanga, akunjalo?
I-miso paste yenziwa ngeembotyi zesoya ezinegwele eziye zongezwa ngetyuwa kunye nefungus eyaziwa njenge-Aspergillus Oryzae (kōjikin 麹 菌 ngesiJapan), irhasi, irayisi, kunye nezinye izinto zongezwa kolo colo, kwaye ke ngokwenqanaba zinokuhlelwa obomvu (akamiso), omhlophe (shiromiso), okanye oxubekileyo (awase).
Unokufumana okuninzi Utshintsho lwesobho se-miso kulo lonke elaseJapan, kubaluleke kakhulu ukuhlukahluka kwendawo efana ne-Sendai miso isobho okanye isobho seShinshū miso.
Hayi - (の っ ぺ い noppei, nayo 濃 餅 okanye 能 平) sisityu sendabuko semifuno esidla ngokutya ngabantu baseJapan.
Njengoninzi lwezitya zaseJapan le nayo ibizwa ngamagama amaninzi kwizithili zonke eJapan; Nangona kunjalo, umahluko odume kakhulu wale stew ngulowo wenziwe eNiigata obizwa ngokungafaniyo noppe-jiru, noppei, okanye ngokulula nje.
Indlela eyenziwe ngayo iyakumangalisa kuba izithako zestew zishiyekile kwimifuno ebilisiweyo okanye egalelwe ioyile yesesame.
Izithako kunye neearhente zokuqina ezisetyenziselwa ukwenza isityu sahlukile kuzo zonke iidolophu nakwingingqi, kodwa zihlala zisebenzisa i-tofu ethosiweyo, i-konjac, i-shitake mushroom, iminqathe kunye ne-yam.
Zonke izithako zibilisiwe embizeni yamanzi imizuzu eliqela, emva koko isosi yesoya, ityuwa, kunye nesitashi zongezwa kumxube njengearhente yokuqina.
I-Noppe inokubandakanya intlanzi kunye nenyama kwizithako zayo ukufumana incasa engaphezulu.
Inoppe ityiwa kakhulu kwingingqi yeNiigata, ngakumbi kwimibhiyozo yoNyaka oMtsha, imithendeleko kunye neminyhadala yamaBuddha.
Owu - (オ ハ ウ) ekwabizwa ngokuba yi-rur kwaye yenziwa ngabantu base-Ainu basemantla eJapan sisuphu enencasa enencasa yeentlanzi okanye amathambo ezilwanyana akwicandelo le-suimono (isuphu ecacileyo).
I-Kelp sesinye isithako sokunambitheka sokubambisa esi sitokhwe ukuze somelele.
Abantu base-Ainu bakumantla eJapan babonwa njengabantu bohlanga lwantlandlolo olwaluhlala eJapan ngaphambi kweXesha Eliqhelekileyo kwaye banezithethe ezahlukileyo kwezo zamaJapan aseTokyo okanye eminye imimandla yelizwe. \
Ke akuqhelekanga ukwazi ukuba abayisebenzisi isosi yesoya okanye imiso okanye isitokhwe sedashi kwisuphu ye-ohaw.
Zizona zininzi zezithako ezifana nezityalo ezityiwayo zasendle, imifuno, intlanzi kunye nenyama ngqo kwisuphu ngelixa kusalungiswa kwaye kwenziwe isitokhwe se-umami kubo.
Suimono - (す い も の) lulwelo olunencasa (umhluzi) olwenziwe ngemifuno, inyama, okanye amathambo afakwe amanzi ngokumilisa izithako eziqinileyo emanzini abilayo.
Ikwaligama eliqhelekileyo elisetyenziswa ngamaJapan ukuchaza iisuphu zesiko ezicacileyo okanye ezikhanyayo ngombala.
Ungayidla njengoko injalo; nangona kunjalo, ihlala isetyenziswa njengesitokhwe ukwenza isuphu, iir gravies kunye neesosi.
Ushiojiru - (ウ シ オ ジ ル) ekwabizwa ngokuba yiHamaguri Ushio-jiru (Sula isobho sencam) yisuphu eyenziwe ngomhluzi ocacileyo kunye neclams.
IHamaguri (蛤) ithetha “ukuqhwatywa okuqhelekileyo” kunye nejiru njengoko besitshilo ngaphambili kuthetha ukuba “isuphu.”
Izithako eziphambili ze-ushiojiru zibandakanya iiflegi ezincinci, ikombu, amanzi, ityuwa, iparsley, i-cilantro, okanye i-mitsuba, kunye ne-lemon zest.
UTorijiru - (ト リ ジ ル) isuphu yenkukhu eqhelekileyo eJapan ibizwa ngokuba yi-torijiru.
Ukulungiselela i-torijiru kuqala ngokwenza idashi okanye ukuyithenga kwivenkile yokutya.
Abayibilisi inkukhu njengabantu baseNtshona kuba kunzima ukuthenga inkukhu epheleleyo kwiivenkile ezinkulu zaseJapan.
Nje ukuba idashi ikulungele, iya kugalelwa embizeni kunye namaqatha enyama yenkukhu engenathambo.
Amanzi aya kuvunyelwa ukuba abile kwaye emva koko imifuno efana ne-taro root, iitapile, amakhowa, i-anyanisi ye-welsh, konnyaku, i-burdock, i-carrot, kunye ne-daikon radish iya kongezwa.
Ngaphambi nje kokuba isuphu yenkukhu ilungile iintlobo ezahlukeneyo zokunonga zongezwa kuyo kwaye isitayile sokunonga siya kuxhomekeka ukuba yeyiphi na indawo yaseJapan i-torijiru eyenziwe.
Isenokuba sisuphu esekwe kwimiso okanye isosi esekwe kwisosi.
Iviniga, ityuwa, isibuko, kwaye zisetyenziselwa imiso okanye isosi yesosi.
Isuphu esekwe ngehagu (butajiru) eyi-analogue ye-torijiru nayo ithandwa kakhulu kunesuphu yenkukhu.
Isitokhwe samathambo (umhluzi) osetyenziselwa ramen isuphu zenoodle zihlala zenziwe ngomhluzi wenkukhu kwaye zisetyenziswa phantse ngalo lonke ixesha kwiindidi ezingaqhelekanga zekotteri.
UZenzai - (ぜ ん ざ い) okanye isuphu ebomvu yeembotyi ene-kirimochi (iikeyiki ezimnandi zerayisi) kuyo.
Ngokwenene sisitya saseTshayina esibizwa ngokuba yi-hong dou tang (紅豆汤) esamkelwe ngamaJapan kubugcisa bawo bokupheka.
Kwisithili saseOkinawa, i-zenzai ibhekisa kwisuphu ebomvu yeembotyi enikwa ngaphezulu komkhenkce ochetyiweyo kunye ne-mocha.
Zōni - (雑 煮), uhlala ene- “o-” njenge- o-zōni, sisuphu yaseJapan ene-mochi irayisi.
AmaJapan adibanisa esi sidlo kunye nesiko labo lokutya okunesidlo se-osechi kunye nemithendeleko yabo yoNyaka oMtsha.
Ukulungiselela i-zōni kwahlukile ngokwommandla nakwikhaya ngalinye, kwaye kuthathwa njengeyona nto iphambili kwizitya xa kutyiwa ngoMhla woNyaka oMtsha.
Icandelo II: Isuphu yeNoodle
IChampon - (ち ゃ ん ぽ ん) sisidlo sodolo esisitishi sommandla waseNagasaki, eJapan.
I-champon ekuqaleni yayikukutya kwaseTshayina okwathi kamva kwamkelwa ngamaJapan kunye namaKorea njengoko omabini la mazwe eneenguqulelo ezahlukeneyo zeChampon.
Ngaphambi kokuba i-champon yenziwe, i-combo broth yehagu kunye namathambo enkukhu alungiswa kuqala.
Emva koko imitya yehagu iyosiwa kwisinqumelo endaweni yeoyile, kunye nokutya kwaselwandle kunye nemifuno epanini yokutshiza.
Nje ukuba izithako zokuqala ziphekwe, umhluzi we-combo ugalelwe kuwo kwaye ube yi-champon.
Ingakumbi zenziwe nge-ramen noodles ye-champon kamva yongezwa kwaye yabiliswa kwipani enye okanye embizeni (ii-noodle azidingi kubiliswa ngokwahlukeneyo njengezinye iisuphu ze-ramen).
Njengoko sele usazi, amaJapan apheka izitya zawo ngokwahlukeneyo kwixesha ngalinye elizayo; ke ngokuxhomekeke ekubeni liphi kwaye nini ixesha lonyaka oza kuyitya i-champon, iya kuba nezithako ezahlukeneyo kunye nencasa eyahlukileyo.
Hotō - (ほ う と う) Isobho esithandwayo sakwa-Yamanashi, ihoto yenziwa ngokuxuba imixube yemifuno kunye ne-udon noodles kwisitokhwe semiso se-miso.
Nangona i-hōtō iqatshelwa njenge-udon, abahlali abayithathi njengesitya se-udon kuba inhlama ilungiselelwe ngohlobo lweedombolo endaweni yeoodles.
Kwi-etymology yayo igama elithi "hoto" lihlala linxulunyaniswa ne-hakutaku (餺 飥), uninzi lweengcali zide zacebisa ukuba yi-euphony ye-hakutaku-igama elinikwe umgubo we-udon wakuba uxove wanqunyulwa.
Kukho okwahlukileyo okubizwa ngokuba yi-azuki bean hoto (小豆 ぼ う と う azuki bōtō) ebhekisa kwisuphu ebomvu yeembotyi kunye ne-noodle ze-hōtō ezongezwe endaweni yezithako zesiko ezinje nge-mochi okanye i-shiratama.
IiNoodle kwangoko - (イ ン ス タ ン ト ラ ー メ ン) uhlobo lwesuphu yesoodle eyilwe ngamaJapan ukwenza isuphu yokupheka ngokukhawuleza kwimfuno, kungoko igama elithi "ngephanyazo" linamathele kwigama lalo.
Iqhele ukwenziwa kwimizi-mveliso, ukuveliswa kobunzima, ibhloko yosiwe ephekiweyo neyomileyo, kunye nomgubo omnye okanye nangaphezulu, ioyile yesinongo, kwaye kwezinye iimeko, isosi yesoya okanye idashi ziyabandakanywa ngaphakathi kwiphakheji.
Incasa inokuza ngokohlobo lomgubo owomileyo, okanye ioyile okanye naluphi na uhlobo lokunonga ulwelo, okanye indibanisela yesi-3.
Imifuno eyomileyo iyongezwa nayo kunye ne-shrimp eyomileyo ecoliweyo eba yithenda xa kushushu amanzi ashushu kwi-noodle okanye iyabiliswa embizeni.
Iindebe zeeNoodle - (カ ッ プ ヌ ー ド ル) luhlobo lweeodles ezikulungeleyo ukutyiwa kwaye kufuneka ugalele amanzi ashushu kwaye ufefe incasa yomgubo kunye neoyile okanye idashi kuyo.
I-brand yokuqala yokufika kwintengiso yayingu-Nissin kwaye yayiyinkampani enye eyasungula indebe ye-indebe ngo-1971.
Isitywina esipakishwe i-noodle sifakwe kwisitya sokutya esinogwebu, iplastiki eqinileyo okanye ikomityi yephepha.
Kwakufutshane nje emva kokuba ezinye iinkampani zisungule eyazo indebe yeemveliso zodidi kwaye ukuza kuthi ga ngoku uninzi lwazo luxhamle kwimpumelelo yeshishini le-noodle kwangoko.
Imveliso yekomityi ye-Noodin ikhuthaze ezinye iinkampani, hayi eJapan kuphela kodwa nakwamanye amazwe, ukukhuphisana nayo.
Abanye abavelisi bade bazama ukutshintsha ukutya kwabo okulungele ukutya-ukutya njengeMaruchan's Instant Lunch.
Okinawa Soba - (沖 縄 そ ば) I-Okinawa soba luhlobo lwesuphu ye-noodle kwaye luphawu lwentengiso lwengingqi ye-Okinawa Noodle Manufacturing Co-op e-Okinawa Prefecture, Japan.
Abantu base-Okinawa babiza nje ngokuba yi-soba okanye i-suba kwiilwimi ezahlukeneyo kwisithili, nangona ngokwesiko laseJapan eli gama lithetha i-buckwheat noodles.
I-noodle eshinyeneyo eyenziwe ngengqolowa ijongeka njenge-udon, ngelixa isuphu yaseOkinawa Soba ifana kakhulu ne-ramen.
URamen - (拉 麺, ラ ー メ ン) yisuphu yesuphu yaseJapan eyavela emantla ntshona eChina kwaye iguqulelwa ngokoqobo kwi "noodles ezitsaliweyo" ngenxa yenkqubo yokuyivelisa.
Namhlanje isuphu ye-ramen inezithako ezintsonkothileyo njengabapheki baseJapan banamhlanje bafuna ukuzama ukuzama ukwenza isuphu ye-ramen, kodwa izithako eziphambili zihlala zifana.
URamen uqala ngesimbo saseTshayina ingqolowa noodles iphekwe kunye nesitokhwe sedashi, isosi yesoya okanye isuphu ye-miso.
Izihlunu ezisisiseko zihlala zibandakanya ingulube esikiweyo (chashu), ulwandle olusomileyo (nori), isinongo esenziwe nge-Lacto-fermented bamboo shoots (menma), kunye ne-scallions. Kodwa inokwahluka kwiresiphi.
Phantse yonke imimandla eJapan ineendidi ezahlukileyo ze-ramens, ezinje nge-tonkotsu (inyama yehagu yethambo) i-ramen yaseKyushu kunye ne-miso ramen yaseHokkaido.
udon - (饂 飩, edla ngokubhalwa njenge-う ど ん) yenye yezona suphu zixhaphakileyo ze-noodle eJapan ezenziwe ngomgubo nengqolowa kwaye zinobuso obungqindilili nobuthe tyaba.
Ngendlela yayo elula, inikwa nje isobho esishushu nesicacileyo se-noodle esibizwa ngokuba yi-Kake udon, exutywe nomhluzi onencasa obizwa ngokuba yi kakejiru, owenziwe ngesipili, isosi yesoya, kunye nedashi.
Ukufakwa kwesuphu esintsonkothileyo se-udon kungabandakanya ii-scallions, i-tempura fritter (ubukhulu becala eyenziwe ngee-prawns) ezibizwa ngokuba yi-kakiage, i-aburaage (iipokethi ze-tofu ezinzulu ezomisiweyo ezinongwe ngeswekile, i-mirin kunye ne-soy sauce).
IKitsune udon yenye yeenguqu ezininzi ze-udon kwaye kukho iiresiphi eziqhotsiweyo (zomisiweyo) ze-udon nazo!
Ezi zitya zaseJapan zimnandi kwaye ziyimveli, jonga ukuba unethuba
Icandelo III: iStew (Nimono)
ICream Stew - (ク リ ー ム シ チ ュ ー) yinto eyaziwayo yaseJapan yoshoku (enefuthe laseNtshona) ebiboleke izitya zangaphandle ezinenyama (ihlala ingulube okanye inkukhu) ixutywe nekhaphetshu, iitapile, iminqathe kunye netswele, kwaye iphekwe Iroux emhlophe eshinyeneyo.
Gyusuji Nikomi okanye Motsu Nikomi - (牛筋 煮 込 み) inyama yenyama yenkomo okanye (も つ 煮 込 み) amathumbu enkomo ejiweyo yindidi yesitsu esimnandi saseJapan esisebenzisa iindawo zenyama yenkomo ukwenza isityu.
I-tendon yenkomo isenokungabi sisithako esiqhelekileyo kwiinkcubeko zaseNtshona, kodwa iyathandwa ngobunewunewu bayo kunye nezibonelelo zezempilo kwiindawo zokutya zaseJapan nezaseAsia.
Ufunde kwakhona: Le yimiso nikomi, isuphu efanelekileyo yentliziyo
Nikujaga - (肉 じ ゃ が) sisitya saseJapan esenziwe ngenyama, iitapile kunye netswele esityiwe kwisosi enencasa yesoya, okanye ngamanye amaxesha kunye ito konnyaku kunye nemifuno.
Ngaphezu kwesiqingatha sezithako ze-nikujaga ziitapile kunye nenyama isetyenziswa kuphela njengomthombo wencasa (ephekwe njengomhluzi).
Zosui - (雑 炊, ngokoqobo "ukupheka okungafaniyo"), okanye i-ojiya (お じ や), isuphu ye-rice-iqanda-imifuno eyaziwayo eJapan ene-flavouring encinci kunye nezithako ezincinci.
Yenziwe ngokupheka irayisi kwindawo yokupheka irayisi kuqala kwaye inongwe nge-miso okanye isosi yesosi, emva koko irayisi ephekiweyo ixutywe nezinye izinto ezinje ngemifuno, amakhowa, ukutya kwaselwandle, kunye nenyama embizeni yamanzi.
Ihlala inikwa abantu abanomkhuhlane nomkhuhlane okanye abangaziva mnandi kwaye ihlala ikhonjiswa ebusika kuphela (yenye yezo isuphu zisekwe kumaxesha onyaka).
Udidi IV: Imbiza eshushu (iNabemono)
Chankonabe - (ち ゃ ん こ 鍋) sesinye isitshixo esithandwayo saseJapan esilihlobo lwe-nabemono (imbiza enye yokutya okubandakanya konke) ihlala iyintandokazi yabadlali be-sumo njengoko besitya izixa ezikhulu ukuze batyebe ngokukhawuleza.
Le cuisine ayinalo uluhlu lwezithako ezichanekileyo kwaye iresiphi inokwahluka ngokuxhomekeke kwingingqi kunye nendlela umpheki afuna ngayo ukulungiselela isidlo.
Kodwa eziqhelekileyo yinyama yokutya okuneproteni ephezulu, idashi, imifuno, imifuno, iziqholo, ukutya kwaselwandle kunye nezinye izinto.
UFugu Chiri - (て っ ち り) sisitya esidumileyo saseJapan esaziwa ngesibheno sayo esiyingozi, ekwabizwa ngokuba yi-tetchiri kwaye silungiswe kwisitayile eshushu; Eyona nto iphambili kwi-fugu chiri yintlanzi ye-fugu okanye eyona pufferfish inetyhefu ephekwe ngeelike, amakhowa kunye nekhaphetshu.
Iphekwe ngomhluzi okanye idashi emva koko iinxalenye zentlanzi (eziqulathe ezinye okanye uninzi lwetyhefu) ziyakhutshwa, zifakwe kwisosi yesosi, zityiwe.
Phantse abantu abangama-45 bayafa minyaka le eJapan ngenxa yetyhefu ye-fugu kwaye, enyanisweni, urhulumente waseJapan ukwalile ukutya oku kutya.
I-fugu chiri ban nayo yenze inkolo njengesiphumo.
IHarihari-Nabe - (は り は り 鍋) luhlobo lwe-nabemono (iresiphi eshushu) enenyama yomnenga kunye nemizuna (isiJapan isardadi imifuno, okanye isigcawu sesigcawu).
Isitya si ngakumbi idume kwindawo yedolophu yaseOsaka kummandla waseKansai eJapan.
Igama lesitya ngokwenyani livela kwisandi esenziwa xa uhlafuna i-mizuna.
Imoni - (芋 煮) sisitya sonyaka (esidla ngexesha lekwindla) esenziwe ngeengcambu zenyama kunye nenyama (ihlala iyinyama yenkomo) ephekwe ngesuphu yemiso kwaye idume kwingingqi yaseTohoku eJapan.
IKiritanpo - (き り た ん ぽ) sisidlo esidumileyo ekukholelwa ukuba sivela e-Akita Prefecture, eJapan.
I-Kiritanpo yenziwa ngokutshiza irayisi esandula kuphekwa emva koko yenziwe iisilinda ezingqonge i-skewers kunye negrayiweyo kwiziko elivulekileyo.
Xa sele iphekiwe, inokusetyenziswa njengamadombolo kulo naluphi na uhlobo lwesuphu, okanye ityiwe ngesuphu emnandi ye-miso.
UMotsunabe - (も つ 鍋) yenye yeentlobo ezahlukeneyo ze-nabemeno (hotpot) zokutya ezithandwa ngamaJapane anesobho se-dashi, isosi yesosi, imifuno, inyama yenkomo okanye inyama yehagu okanye enye into engafunekiyo.
Esi sisityu esikhethekileyo kunye namathumbu amathumbu eentlobo ezahlukeneyo zenyama esebenza njengesona sithako siphambili kunye nomthombo wencasa.
Iphekwe nokuba ngembiza yokupheka eqhelekileyo okanye imbiza ekhethekileyo ye-nabe.
Ony - (お で ん) lolunye uhlobo lwe-nabemono ezele zizithako ezininzi kubandakanya iikeyiki ezenziweyo, i-konjac, i-daikon, kunye namaqanda abilisiweyo, aphekwe ngomhluzi wedashi kunye nentwana yesosi yesosi.
Le mihla unokufumana ukuthengiswa kwe-oden kwiinqwelo zokutya okanye kwiivenkile zokutya, kodwa ezinye izakayas (uhlobo oluthile lwe-pub yaseJapan engavumelekanga) ziyayisebenzela nayo!
Kukho kwakhona oden iindawo zokutyela eJapan, nangona azininzi njengeendawo zokutyela ezidumileyo njengehibachi kunye neteppanyaki zokutyela.
Shabu-shabu - (し ゃ ぶ し ゃ ぶ ぶ) yi-nabemono ebonakalayo eJapan ngenxa yezithako zayo ezityebileyo kakhulu ezibandakanya inyama ecoliweyo kunye nemifuno eyahlukeneyo enamanzi kwaye inikwa uluhlu lwesosi zokuntywila.
I-Shabu-shabu yi-onomatopoeic kwisandi esenziwa zizithako ngaphakathi kwi-nabe xa zixutywe okanye zixubekile.
Esi sitya siphekwa sisithako esinye ngexesha kwaye siqhele ukwenziwa phambi kweendwendwe kwindawo yokutyela ye-shabu-shabu.
Uya kufumanisa ukuba uninzi lweendawo zokutyela i-shabu-shabu eJapan zisebenzisa inyama yenkomo ecoliweyo kule cuisine; Nangona kunjalo, kukho iinguqulelo apho kusetyenziswa inkukhu, inyama yehagu, idada, imvana, unonkala, okanye ilobster.
I-Ribeye steak ihlala iluhlobo lwenyama olukhethiweyo, kodwa ukusikwa kwethenda okuncinci, njenge-sirloin ephezulu kunye nokusikwa okufanayo kuqhele ukusetyenziswa kwisitya se-shabu-shabu!
Inyama ebiza kakhulu, efana newagyu, nayo inokusetyenziswa.
Ngokusikwa kwenyama ephambili njenge-wagyu kuyasetyenziswa, unokuqiniseka ukuba imifuno ephekwe nayo kwi-nabemono ikudidi lwehlabathi nayo.
Oku kubandakanya amakhowa enokitake, amakhowa e-shiitake, iminqathe, itswele, i-nori (ulwandle olutyiwayo), amagqabi e-chrysanthemum, kunye nekhaphetshu yase-China.
Sukiyaki - (鋤 焼, okanye ngakumbi ngesiqhelo す き 焼 き) sisitya saseJapan esilungisiweyo kwaye saphakwa kwi-nabemono (isitya esishushu saseJapan).
Esi sidlo se-nabemono sigcwele izithako ezinencasa ezifana nemifuno, i-udon kunye ne-shiritaki noodles, amakhowa, tofu, mirin, isosi yesosi, ngenxa, Iswekile, idashi, kunye namanye amayeza kunye neziqholo.
Iphekwe ngendlela efanayo ne-shabu-shabu nabemono, ngaphandle kokuba ifakwa etafileni kwimbiza yentsimbi engekho nzulu.
ISukiyaki ityiwa ngokuntywila izithako kwisitya esincinci yamaqanda aluhlaza, abethiweyo xa sele kuphekiwe (amaqanda aluhlaza ngandlel 'ithile afana nesosi yokuntywila kwesi sidlo).
Ufunde kwakhona: funda ukwenza isushi (isikhokelo sabaqalayo)
Jonga incwadi yethu entsha yokupheka
Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.
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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.
