UDashi VS Tsuyu VS Mirin VS Miso: Bahluke njani
UDashi, isibuko, miso, yaye tsuyu Ngamagama oza kuwabona rhoqo kwi-Cuisine yaseJapan.
I-Tsuyu sisiseko sesuphu emnyama eyenziwe nge-mirin, isosi yesoya, i-sake, i-katsuobushi, kunye ne-kombu. I-Dashi yisiseko sesobho esicacileyo esenziwe kwi-katsuobushi kunye ne-kombu. Ngoko i-Tsuyu yenziwe ngedashi kwaye imnandi kakhulu kwaye inetyuwa ngenxa ye-mirin eyongeziweyo kunye ne-soy sauce.
I-Miso yenziwa ngokubilisa iimbotyi zesoya kunye nerayisi enekoji netyuwa. Iba yintlama enetyuwa netyebileyo kwaye inike umami ezityeni. IDashi ilulwelo, ayiyontlama, kwaye ayinatyuwa kodwa yenzelwa kuphela incasa yayo yeumami esuka kwikombu nekatsuobushi.
Makhe sijonge ezi nzulu ngakumbi:
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Yintoni idashi?
I-Dashi sisitokhwe sesuphu yaseJapan ngokwesithethe eyenziwe ngokupheka i-kelp (i-kombu) kunye nentlanzi (ehlala ibhonito flakes) emanzini. Isenokwenziwa nangesinye sezi zithako, okanye zidityaniswe nezinye izinto ezifana namakhowa, ukhula lwaselwandle, kunye neshrimps eyomileyo. Imveliso yokugqibela ingumhluzi okhanyayo, omnandi owenza isiseko sezinto ezininzi zaseJapan.
IDashi inembali ende eJapan, kwaye ukusetyenziswa kwayo kuqalela kwixesha eliphakathi. Yayisetyenziswa ekuqaleni njengendlela yokongeza incasa kwiintlanzi kunye nezitya zerayisi, kodwa kungekudala yaba sisithako esibalulekileyo kwiintlobo ezininzi zokutya. Kule mihla, i-dashi isetyenziswa kuyo yonke into ukusuka kwiisuphu ze-noodle ukuya kwizitya ezixubileyo, kwaye ngamanye amaxesha isetyenziswa njenge-marinade yenyama.
UDashi usetyenziselwa ukongeza umami ezityeni.
Yintoni tsuyu?
I-Tsuyu luhlobo lwedashi olwenziwe ngesosi yesoya kunye ne-mirin ekwabizwa ngokuba yi-mentsuyu. Idla ngokusetyenziswa njengesosi yokudipha okanye njengesiseko sesuphu. I-Tsuyu ngokuqhelekileyo yenziwe ngokudibanisa iinxalenye ezilinganayo ze-soy sauce kunye ne-mirin, nangona umlinganiselo ungalungiswa ukunambitha. Emva koko umxube uyabiliswa de ujiye kancinci.
Inokusetyenziswa ngeendlela ezininzi ezahlukeneyo. Idla ngokusetyenziswa njengesosi yokudipha ye tempura okanye isashimi, kwaye ingasetyenziselwa ukwenza isuphu yenoodle. I-Tsuyu inokongezwa kwezinye izitya zokongeza i-flavour, njengemifuno edibeneyo okanye inyama eyosiweyo.
I-Tsuyu yongeza ityuwa kunye nobumnandi ezityeni ngelixa iphinda ifake kunye ne-umami.
Yintoni mirin?
I-Mirin yiwayini yokupheka yaseJapan efana newayini yerayisi. Isetyenziselwa ukongeza incasa eswiti ezityeni kwaye inokufumaneka kwiivenkile ezinkulu zaseAsia.
I-Mirin yenziwe ngerayisi e-glutinous, i-koji (uhlobo lokungunda), kunye ne-shochu (isiselo esinxilisayo). Inencasa eswiti kwaye isetyenziselwa ukomeleza incasa yezitya ezinencasa.
Yintoni i-miso?
IMiso sisinongo saseJapan esiveliswa ngokubilisa iimbotyi zesoya ngetyuwa kunye nekoji (uhlobo lomngundo). Isetyenziselwa ukongeza incasa emnandi yeumami kwizitya ezifana neesuphu, isityu, kunye neesosi.
Nangona izithako zayo zilula, i-miso inencasa entsonkothileyo enokwahluka ngokuxhomekeke kuhlobo lweembotyi zesoya ezisetyenzisiweyo, ubude bokubila, kunye nokongezwa kwezinye izithako ezifana nerayisi, irhasi, okanye ukhula lwaselwandle.
I-Miso sisithako esisebenza ngeendlela ezininzi esinokusetyenziswa kuzo zombini izitya eziswiti nezinencasa. Kumnandi kakhulu kwisobho, kodwa kunokongezwa kwi-marinades, ukugqoka, kunye ne-sauces ukwenzela ukongezwa kwe-flavour.
Ukuba umtsha kwi-miso, qala ngendidi ethambileyo efana ne-miso emhlophe okanye etyheli. Ezi zinencasa eswiti enganeno kakhulu kuneentlobo ezimnyama ezifana ne-miso ebomvu okanye emdaka.
Nje ukuba uyizame, zama ngeentlobo ezahlukeneyo ze-miso ukuze ufumane eyona uyithanda kakhulu.
Incasa yomelele ngakumbi kuneyo yedashi.
Zombini i-miso paste kunye nedashi zisetyenziselwa ukwenza isuphu ye-miso.
Ufunde kwakhona: ezi zezona brand mentsuyu ukuthenga incasa enkulu
isiphelo
Nangona zingafani, zombini i-tsuyu kunye ne-dashi yongeza umami kwiiresiphi zaseJapan. I-Tsuyu yenzeka nje ukuba yongeze kancinci kumxube ngokunjalo.
Idashi, itsuyu kunye nemirin zidla ngokusetyenziswa kunye ekuphekeni kuba umami, ityuwa, kunye neswiti zisebenzisana kakuhle kakhulu.
Ufunde kwakhona: le yindlela yokwenza i-mentsuyu enkulu
Jonga incwadi yethu entsha yokupheka
Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.
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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.