Shikoku Cuisine: Iindawo ezinkulu kunye nezitya zazo

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-31 ka-Okthobha ka-2024

IShikoku lelona lizwe linabantu abambalwa kwiziqithi eziphambili zaseJapan, kwaye imi emazantsi eHonshu. Kwiziqithi ezi-4 eziphambili, sesona siqithi sincinci saseJapan. I-Shikoku inemveliso eninzi yengqolowa kunye ne-buckwheat, ininzi yokutya kwaselwandle okutsha, kunye nokugxininisa ngokulula ekutyeni kwayo.

Ummandla osemantla wesi siqithi uvelisa irayisi, ingqolowa nerhasi kunye neziqhamo ezahlukahlukeneyo. kuquka i-sudachi ekhethekileyo kunye neziqhamo zetosa buntan citrus. Ukuveliswa kwengqolowa kuye kwakhokelela ekuphuhliseni izitya ezininzi ze-noodle, kuquka i-udon. I-tuna ikwayinto emnandi ekhethekileyo yommandla kunye neempawu kwiitya ezininzi. Nganye kwi-4 prefectures (i-Kochi, iTokushima, i-Ehime, i-Kagawa) inezinto zayo ezikhethekileyo zendawo.

Iindawo zokutyela eziphezulu eShikoku yiMyojin Maru yetuna tataki kwiMarike yaseHirome; Yamagoe Udon for sanuki udon noodles e Kagawa; IShishikui yegama elithi “pirate food” eTokushima; kunye noDaikokuya Dogo e-Ehime.

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Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Kukuphi ukutya uShikoku adume ngako?

I-Shikoku idume ngokutya okusekelwe kwingqolowa, ngokukodwa kwi-sanuki udon noodles, kunye neqondo elincinci, i-shodoshima somen noodles. Unxweme olubanzi oluya kuLwandle oluNgaphakathi kunye nePasifiki kunye nemilambo echumileyo ithetha ukuba kukho ukutya kwaselwandle okuninzi kulo mmandla, kunye neskipjack tuna ibe zezona ntlobo zidumileyo kulo mmandla. I-Shikoku yaziwa kakhulu ngeziqhamo ezahlukeneyo zesitrasi.

Kukho iiprefectures ezi-4 eKansai, nganye kuzo yaziwa ngeentlobo ezahlukeneyo zokutya okuluncuthu.

1. Kochi

I-Kochi idume kakhulu nge-skipjack tyhuna, ebanjwe kunxweme olubanzi lwePasifiki yaseShikoku. Kodwa inokutya okuninzi kwaselwandle, kunye neziqhamo ezikhethekileyo zesitrasi, isitya esingaqhelekanga se-ramen kunye ne-shrimp enamanzi acocekileyo avela kwimilambo yaseShimanto okanye iNiyodo.

Izitya ezi-5 onokuzinikwa eKochi zezi:

• I-Katsuo no tataki: ityhuna eyojiweyo kancinane isetyenziswe ngokunqabileyo, kunye negalikhi, ijinja kunye neesosi zokudipha.
• I-Sawachi ryori: Isitya sokutya kwaselwandle esixutyiweyo esinazo zonke iintlobo zobumnandi baselwandle.
• I-Tosa buntan: isiqhamo esikhethekileyo sesitrasi salo mmandla, sisoloko sisetyenziswa kwijam kunye nejeli.
• I-Kyuuri ukuya eKawa-Ebi noNimono: i-shrimp yomlambo kwi-broth ene-shiso eluhlaza.
• I-Nabeyaki ramen: i-hotpot yaseJapan ene-ramen noodles kumhluzi wenkukhu.

2. eTokushima

ITokushima yindawo yasendle, enemimandla yeentaba nonxweme olunamandla. I-Buckwheat kulula ukukhula kunelayisi kunye neempawu kwiitya ezininzi. Izindlela zokupheka ezilula zisetyenziswa eTokushima, kwaye ummandla uphinda udwebe kwiindlela zakudala ezinamatye ashushu.

5 izitya eziqhelekileyo zale ndawo zezi zilandelayo:

• I-Sudachi citrus: ngokuqhelekileyo igayiwe kwaye yongezwa kwiitya zeentlanzi.
• I-Sobagome zosui: i-buckwheat porridge ene-toppings yendawo
• I-Dekomawashi: kukutya okutyiwayo kwesintu, iitapile, itofu kunye nekonjac, i-skewered kwaye yosiwe phezu kwamadangatye avulekileyo.
• I-Kaizoku ryori: “ukutya kwepirate”, isitya sabalobi sokutya kwaselwandle okusandula ukubanjiswa, esosiwe kwaye kutyiwe elunxwemeni.
• I-Ameego no hirarayaki: i-trout yamanzi ahlambulukileyo kunye nemifuno yasentabeni ephekwe kwindawo yamatye ashushu, efakwe kwi-miso paste.

3. Ehime

I-Ehime yaziwa ngomgangatho wayo ophezulu wokutya kunye nokutsha. Inemozulu epholileyo, kwaye imida kuLwandle Olungaphakathi, kunye nokutya kwaselwandle okukumgangatho ophezulu. I-sea bream (tai) luhlobo oluthandwa kakhulu.

5 kwezona zidlo zaziwayo zezi:

• Imotaki: isityu samandulo esiyingcambu yetaro
• I-Tai-meshi: i-bream yolwandle kunye nerayisi, mhlawumbi isetyenziswe njengentlanzi yonke okanye njenge-sashimi (Uwajima tai-meshi)
• I-Houraki-yaki: isitya sokutya kwaselwandle esixubeneyo kuquka i-sea bream kunye ne-tiger prawns, ebhedini yeenaliti zepine.
• I-Jakoten: ikeyiki yentlanzi encamatheliswayo eyenziwe ngentlanzi ye-jako glowbelly
• I-Mikan mandarins: isiqhamo se-citrus sengingqi, esaziwa ngokulingana okugqibeleleyo phakathi kweswiti kunye ne-tart.

4. Kagawa

IKagawa likhaya lezona noodles zidumileyo zaseJapan: sanuki udon. Kanye kuLwandle Olungaphakathi, iKagawa nayo ineentlobo ngeentlobo zokutya kwaselwandle, kunye nezinye izitya zenkukhu ezingaqhelekanga.

Izitya ezi-5 zezona zaziwa kakhulu kulo mmandla zezi:

• I-Sanuki udon: Isitya senoodle esithandwayo sisizwe, sihanjiswa nokuba kushushu okanye kuyabanda kunye ne-toppings.
• I-Shodoshima somen: enye yezona ntlobo zidumileyo ze-somen noodle, kubandakanya ioyile yesesame njengesithako.
• Iriko: iisardadi zomntwana ezomisiweyo, zidla ngokutyiwa njengeshwamshwam, okanye zisetyenziselwa ukwenza iriko-meshi, irayisi enongwe.
• I-Honetsuki-tori: inkukhu ebhakiweyo enesikhumba esiphundu, efakwe kwigalikhi kunye ne-spice.
• Shoyumame: I-snack eyenziwe ngeembotyi ezomisiweyo ezigcadiweyo.

Zeziphi iindawo zokutyela oya kuzo xa usitya eShikoku?

EKagawa, eJapan Travel icebisa u-Umi No Hoshi njengendawo yokutyela edityanisiweyo yaseJapan kwaye icebisa ukuba uye kuzenzela eyakho i-udon, phambi kokuyitya, kwiSikolo saseNakano Udon. I-Tsunaguijapan idwelisa i-Yamagoe Udon njengendawo yokutyela ye-udon ephezulu.

Iindawo zokutyela ezicetyiswayo ze-tai-meshi e-Ehime yi-Daikokuya Dogo kunye ne-Uwakai Sanbancho Ten, zombini kwisixeko saseMatsuyama.

I-Kochi inemakethi enkulu yokutya yaseHirome, ebonelela ngoluhlu lweendawo zokuthengisela ezitalatweni kunye ne-Izakayas, uninzi lwazo olusebenzela ityhuna edumileyo. I-Myojin Maru kwimarike iyacetyiswa ngokukodwa, njengevenkile yokutyela i-Tosa Takaki Dojo ye-katsuo no tataki.

I-Tokushima "ukutya kwe-pirate" kunokonwatyelwa kwiindawo ezininzi zokutyela kunye ne-izakayas ezijikeleze izibuko kunye nesithili sokuloba kwisixeko saseTokushima, kuquka i-Uo-Roman, i-Take-no Mai, kunye ne-Shishikui, ngokutsho kwewebhusayithi ye-GaijinPot Travel. UFodors ucebisa uDomannaka eTokushima kwimenyu enkulu yokutya kwasekhaya kwasekhaya.

Ngaba i-udon yavela eShikoku?

ISanuki udon, olona hlobo luthandwayo lwaseJapan lwe-udon noodles kuthiwa lwaqala kwiminyaka eyi-1200 eyadlulayo eKagawa eShikoku. Intsomi ithi ii-sanuki noodles zenziwa kuqala ngengqolowa ukondla abasebenzi ababesakha indawo yokugcina amanzi.

I-Shikoku yohluke njani kwezinye iindawo zokutya zaseJapan?

I-Shikoku yohlukile kwezinye ukutya kwengingqi yaseJapan kuba ithande ukuba lula kakhulu, ngamanye amaxesha ide ichazwe njenge "yasendle". Ikhula ngakumbi ingqolowa kunye ne-buckwheat kunerayisi, kwaye izitya ze-noodle zibonakala kakhulu.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

Yizame simahla nge Kindle Unlimited:

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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.