I-Katsuramuki: ITekhnoloji yokuPeeling yaseJapan igqibelele kwiDaikon Radish

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa ngo-Epreli 5, 2023

Abantu abaninzi baseNtshona bacinga ukuxobula iradish okanye ikhukhamba njengento ethe ngqo, kwaye basebenzisa isixovuli semifuno esiqhelekileyo esinesiphatho seplastiki kunye nencakuba yentsimbi engabizi kakhulu.

Kodwa abapheki baseJapan bafumana uqeqesho oluphangaleleyo ukuze bafunde izakhono zemela Japanese kunye neendlela zokusika.

Ukukrazula imifuno usebenzisa ubuchule beKatsuramuki kubandakanya ukusebenzisa ibukhali imela ukuqhekeza iradish, cucumber, okanye enye imifuno kwintshukumo ejikelezayo eqhubekayo, ukudala iphepha elide, iphepha elincinci elinokusetyenziswa njengento yokuhombisa okanye ehlanganiswe kwezinye izithako.

I-Katsuramuki yenye yeendlela ezininzi zokusika zaseJapan, kodwa kubaluleke kakhulu ekudaleni ukutya okubonakalayo.

Esi sikhokelo sicacisa ukuba yintoni na ubuchule bekatsuramuki, benziwa njani, kwaye busetyenziselwa ntoni ngabapheki baseJapan.

Jonga incwadi yethu entsha yokupheka

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Yintoni iKatsuramuki?

I-Katsuramuki yindlela yokusika yaseJapan esetyenziselwa ukwenza iziqwenga ezincinci, ezicacileyo zemifuno ezifana nekhukhamba, i-daikon radish, okanye iminqathe. 

Uninzi lwabantu baseJapan bayazi ukuba iKatsuramuki yindlela yaseJapan apho usike iradish ibe ngamaqhekeza amancinci kwaye uyisonge ibe yihombise.

Bubuchule obunzima kakhulu ukubuqonda kwaye bufuna ukuziqhelanisa kakhulu.

Kodwa ukuchaneka ngakumbi, i-katsuramuki isenokusetyenziswa ukucanda iikomkomere kunye nezinye imifuno ngendlela ejikelezayo usebenzisa imela ebukhali. 

Ngokwesiqhelo, nangona kunjalo, iKatsuramuki ibhekisa kubuchule bokupheka baseJapan obusetyenziselwa ukusika imifuno, ngakumbi i-daikon radish, ibe ngamashiti amancinci, aguquguqukayo. 

Ubuchwephesha buqhele ukusetyenziswa kwisidlo saseJapan kwizitya ezinjengesashimi okanye iisaladi.

Ukwenza ubuchule be-katsuramuki, imela ebukhali kakhulu necekethekileyo ebizwa ngokuba yi-katsuramuki bocho isetyenziswa. 

Imifuno iqala ukuxotyulwa kwaye emva koko ibanjwe ngesandla esinye ngelixa esinye isandla sikhokela imela ukwenza intshukumo eqhubekayo, i-spiral-cut-cut ejikeleze imifuno. 

Injongo kukudala iphepha elide, elibhityileyo lemifuno elifana nqwa nobukhulu kunye nobubanzi.

Izilayi ezibangelwayo zingasetyenziselwa iinjongo ezahlukeneyo, ezifana nokugubungela i-sushi okanye ukukhonza njengento yokuhlobisa. 

I-Katsuramuki idinga uqheliselo oluninzi kunye nobuchule bokuyiqonda, kodwa bubuchule obuhle kwaye obuchukumisayo xa yenziwe ngokuchanekileyo.

I-Katsuramuki isoloko isetyenziswa kwi-cuisine yaseJapan ukongeza ukuthungwa kunye nesibheno esibonakalayo kwizitya ezifana ne-sashimi, isaladi, kunye neebhokisi ze-bento. 

Kufuna ubuchule kunye nokuziqhelanisa ukuze ube yinkosi, njengoko ukubhitya kunye nokufana kwezilayi zibalulekile kumboniso wesitya ngokubanzi.

Akukho fan enkulu ye-daikon radish? Nazi ezona ndawo zilungileyo ze-daikon radish ukuba ungazama indlela katsuramuki nayo

Katsuramuki abapheki cut

Molo, ukutya! Ngaba ukulungele ukufunda malunga nobugcisa be-katsuramuki?

Sukuba nexhala, andizukukudika ngejagoni yobugcisa. Ndizokucazulula ngendlela aqonde nomakhulu wakho.

Ngoko, yintoni i-katsuramuki? Ewe, bubuchule baseJapan bokupheka apho abapheki basebenzisa imela ekhethekileyo ukucanda imifuno ibe ngamashiti abhityileyo, aguquguqukayo.

Yicinge njengokuxobula iapile kodwa kwiisteroids. Aba bapheki bafana namaqhawe asekhitshini, aphethe iimela zabo ngokuchanekileyo kunye ne-finesse.

Ngoku, makhe sithethe malunga nokusikwa kompheki wekatsuramuki. Le yigrail engcwele katsuramuki. Sisisilayi esigqibeleleyo, esincinci kakhulu unokusibona. 

Kufana nomsebenzi wobugcisa, ngaphandle kokuba unokuwudla. Aba bapheki bafana noMichelangelo, kodwa endaweni yebhastile, bakrola imifuno.

Kodwa kutheni ukutyhubela yonke le ngxaki? Ewe, enye, ibonakala intle kakhulu. Kodwa okona kubaluleke kakhulu, kwandisa incasa kunye nokuthungwa kwemifuno. 

Ngokuzisika zibe zincinci kakhulu, zivumela indawo engaphezulu ukuba ibonakale, nto leyo ithetha ukuba incasa eninzi. Ngaphezu koko, iziqwenga ezincinci zinika imifuno into enqabileyo, phantse i-silky texture.

Ke, nantso ke, bantu. Katsuramuki ngokufutshane. 

Kwixesha elizayo xa ukwindawo yokutyela yaseJapan edumileyo kwaye ubone ezo zilayi zibhityileyo ze cucumber okanye idaikon, ungabachukumisa abahlobo bakho ngolwazi lwakho olutsha. 

Ithetha ukuthini iKatsuramuki?

Igama lesiJapan elithi “Katsuramuki” lithatyathwe kwigama lesiJapan elithi “katsura,” elithetha “ukuxobula kwi<em>spiral,” nelithi “muki,” elithetha “ukuxobula.” 

Eli gama lithetha nje ukuxobula iiradishes ngendlela ejikelezayo.

Ngokwenene luhlobo lweJapan lokusika ukuhlobisa kwaye lungasetyenziselwa ubugcisa bokuhombisa ukuhlobisa, okubizwa ngokuba ikimono. 

Uyenza njani iKatsuramuki

Ukwenza i-katsuramuki kufuna ukuziqhelanisa kunye nobuchule obuninzi, kodwa nantsi isishwankathelo samanyathelo abandakanyekayo:

1. Khetha imifuno: I-Katsuramuki iqhele ukwenziwa ngemifuno emide, ene-cylindrical efana nekhukhamba, iminqathe, okanye i-daikon radish. Ikhukhamba yeyona nto ilula ukuyenza. 
2. Khulula imifuno: Sebenzisa i- peeler okanye imela ebukhali ukususa ulusu kwimifuno.
3. Sika ungqameko olusicaba: Sika isilayi esibhityileyo ezantsi kwemifuno ukwenza umphezulu osicaba. Oku kuya kunceda ukuzinzisa imifuno ngexesha lokusika.
4. Bamba imifuno: Bamba imifuno kwisandla sakho esingalawulekiyo ngeminwe yakho egobileyo ngaphantsi, uyibambe phezulu.
5. Yenza isiqalo sokusika: Sebenzisa imela yekatsuramuki ukwenza umsi ongekho nzulu phezulu kwemifuno, ujike iblade kude kancinane kuwe.
6. Qalisa i-spiral cut: Ukugcina i-blade ijonge kude kuwe, sebenzisa intshukumo yokutsala ukwenza i-spiral eqhubekayo ukusika ubude bemifuno. Zama ukugcina ubukhulu beqhekeza ngokuhambelana kangangoko kunokwenzeka.
7. Lungisa i-engile: Njengoko ujija imifuno, hlengahlengisa i-engile yencakuba kancinane ukuqinisekisa ukuba isilayi sibhityile kwaye siyafana kangangoko.
8. Lungisa ukubamba: Njengoko usondele ezantsi kwemifuno, lungisa ukubamba kwakho ukuze ubambe kufuphi nesiseko sokuqinisekisa ukuzinza kunye nokuthintela imifuno ukuba iphule.
9. Phindaphinda: Qhubeka usenza amanxeba ajikelezayo de ube nephepha elide, elibhityileyo lemifuno. Ukuba kuyimfuneko, lungisa ubukhulu bezilayi ukuze zihambelane neemfuno zakho.

I-Katsuramuki ithatha ixesha kunye nokuziqhelanisa ukuze igqibelele, ngoko ke musa ukudimazeka ukuba iinzame zakho zokuqala azifezekanga. 

Ngokuziqhelanisa, uya kukwazi ukwenza izilayi ezintle, ezithambileyo ezilungele ukusetyenziswa kwiindidi zesitya.

Ithini imbali yeKatsuramuki?

Imbali ye-katsuramuki iboshwe ngokusondeleyo ekuphuhliseni ukutya kwaseJapan kunye nokusetyenziswa kwemifuno kwizitya zendabuko. 

Ngelixa imvelaphi echanekileyo yobuchule ingaziwa, kukholelwa ukuba yaphuhliswa ngexesha le-Edo (1603-1868), xa ukutya kwaseJapan kuye kwatshintsha kakhulu kunye nezinto ezintsha.

Ngeli xesha, imifuno yaba yinto evelele ngakumbi kwi-cuisine yaseJapan, ngakumbi kwizitya ezifana nesashimi, apho zazisetyenziswa njengento yokuhombisa.

I-Katsuramuki yavela njengendlela yokwenza iziqwenga ezibhityileyo, ezifanayo zemifuno ezinokuthi zisetyenziswe ukwenza uyilo oluntsonkothileyo noluhle.

Ngokuhamba kwexesha, ubuchwephesha buye bacocwa ngakumbi, kunye nabapheki bezama ukwenza ezona zilayi zincinci kwaye zibuthathaka.

Namhlanje, i-katsuramuki ithathwa njengesakhono esikhethekileyo esifuna iminyaka yoqeqesho kunye nokuziqhelanisa ukuze siphumelele.

Ihlala isetyenziswa kwiindawo zokutyela zaseJapan eziphezulu kwaye ithathwa njengenxalenye ebalulekileyo yenkcubeko yaseJapan yokupheka.

Izixhobo eziluncedo kwi-katsuramuki mastery

Eyona nto ibalulekileyo umpheki ayifunayo ukuze akwazi ukusika i-katsuramuki yimela ebukhali yaseJapan.

Uninzi lwabapheki bakhetha imela yokusika imifuno njenge-single-bevel uba, ekwabizwa ngokuba sisicangca semifuno. 

Le mese inentsimbi ebanzi, ebukhali kakhulu yekhabhoni okanye iblade yensimbi engenasici, eyenza ukuba kube lula ukwenza ukusika okujikelezayo. 

Ngelixa ukuziqhelanisa kugqibelele, kukho izinto ezimbalwa eziluncedo ezinokwenza inkqubo yokufunda i-katsuramuki ibe lula kwaye ikhawuleze.

Ezi ziquka ezikhethekileyo Japanese peelers imifuno njenge I-Chiba Wig Peeler S Imifuno kunye neSiqhamo seSheet Slicer.

Inyathelo ngenyathelo isikhokelo sokusebenzisa iKatsuramuki peeler

Ngaba ukulungele ukuthatha izakhono zakho ze-katsuramuki ukuya kwinqanaba elilandelayo? 

Landela la manyathelo ukwenza iihoritshi ezintle, eziyinyani kunye ne-katsuramuki peeler:

1. Qhoboshela i-peeler kwi-rack ngokuyilayita entabeni.
2. Cinezela i-core of radish emngxunyeni kwi-rack.
3. Yehlisa iblade ye peeler kwi radish kwaye ujikelezise ngobunono isiphatho.
4. Njengoko ujikeleza, i-peeler iya kudala iphepha elincinci leradish.
5. Lungisa i-lever kwi-peeler ukwenza iphepha libe lincinci okanye libe likhulu, njengoko unqwenela.

Ngokuziqhelanisa kunye nezixhobo ezifanelekileyo, uya kukwazi ukugqwesa ubugcisa be-katsuramuki kwaye wongeze ukubanjwa kobuchule kwizitya zakho.

Ke, qengqeleka imikhono yakho kwaye uvumele ukucolwa kuqale!

Ukulungiselela iradish yakho ukwenza i-Katsuramuki makeover

Ngoku ekubeni isilayi sakho sisethiwe, lixesha lokuba ulungiselele iradish yakho ukuze iguquke. 

Landela la manyathelo:

• Hlanza iradish phantsi kwamanzi ukususa nayiphi na inkunkuma okanye i-debris.
• Sika phezulu kunye nezantsi kweradish, udale indawo ethe tyaba kwicala ngalinye.
• Ukuba kuyimfuneko, sebenzisa imela ekhethekileyo yaseJapan ukwenza i-tsuma, okanye i-decorative cut, kwelinye icala leradish.

Kutheni iKatsuramuki ibalulekile?

Ke, iindlela zokusika zaseJapan zimalunga nokugxininisa inkangeleko, incasa, kunye noburhabaxa bezithako zakho ngokuzisika ngendlela ethile. 

Kwaye i-Katsuramuki yenye yezo buchule ezisetyenziselwa ngokukodwa ukusika imifuno ibe ngamashiti amancinci, aguquguqukayo.

Yicinge njengokwenza iiribhoni zemifuno, kodwa ngendlela epholileyo.

Ngoku, kutheni ufuna ukusika imifuno yakho ngolu hlobo? Ewe, kubaqalayo, ibonakala inomtsalane kakhulu. 

Kodwa ikwanceda ekuphuculeni ukuthungwa kunye nencasa yesitya sakho.

Ngokusika imifuno yakho ibencinci, ipheka ngokukhawuleza kwaye ilungelelene ngakumbi, ibangela ukuthungwa okucocekileyo okufanelekileyo kwi-stir-fries, i-salads, kunye nezitya ezikhethiweyo.

Kodwa iKatsuramuki ayisiyiyo kuphela indlela yokusika yaseJapan phaya. Hayi, bahlobo bam.

Kukwakho iNanamegiri, esisikwe esisikiweyo esilungele iikomkomere, ijinja, itswele, isitshalo seqanda, igalikhi, kunye netswele eliluhlaza. 

Kwaye kukho i-Usugiri, esisikwe esincinci se-diagonal esilungele i-daikon, i-cucumber, itumato, i-eggplant, i-carrot, kunye ne-lotus root. 

Kwaye masingalibali malunga I-Rangiri, eyimilo engacwangciswanga esikiweyo elungileyo ekudaleni imiphezulu epheka ngokukhawuleza. 

Okanye kuthekani nge-Kushigatagiri, esisikwe esimile njengekama esilungele ukongeza umdla obonakalayo kwisitya sakho.

Kwaye ukuba ufuna ukuhamba kancinci, kukho iMijingiri, isisikwa esisikiweyo esilungele itswele, iminqathe, ijinja kunye negalikhi.

Ngoko, nantso ke, bantu. Iindlela zokusika zaseJapan zimalunga nokuthatha umdlalo wakho wokupheka uwuse kwinqanaba elilandelayo. 

Kwaye iKatsuramuki yenye yeendlela ezininzi ezinokukunceda ukuba ufezekise oko. Ke, phuma kwaye usike imifuno yakho njengepro!

Ngaba uKatsuramuki sikhono esiqinileyo semela?

Ewe, ikatsuramuki igqalwa njengobuchule bokwenza imela obufuna uqheliselo nobuchule ukuze bube nobuchule.

Ubuchwephesha bubandakanya ukuxobula imifuno, njenge-daikon radish okanye i-cucumber, ibe kwiphepha elincinci, eliqhubekayo, elifuna ukuchaneka okukhulu kunye nokulawula ngommese. 

I-uba bocho, imela yaseJapan ekhethekileyo esetyenziselwa obu buchule, inobubanzi, i-blade encinci evumela ukuba ubhityile, ukuxobula okuqhubekayo kwemifuno. 

Kungathatha iminyaka yokuziqhelanisa ukufezekisa inqanaba lobuchule obufunekayo ukwenza i-katsuramuki ukusika ngobuchule, kwaye nabapheki abanamava bayaqhubeka nokuphucula ubuchule babo ngokuhamba kwexesha.

Ke, ngaba bubuchule obunzima ukubufumana? Ewe, mandikuxelele, ayikohambo epakini.

Kuthatha izakhono ezinzulu zemela kunye nokuziqhelanisa ukufumana ezo zilayi zigqibeleleyo, ezicekethekileyo zephepha. 

Kufuneka ube nesandla esizinzileyo, imela ebukhali, kunye nomonde omkhulu. Kufana nokuzama ukutsheva ngencakuba – intshukumo enye engalunganga, kwaye usengxakini. 

Kodwa heyi, sukuyivumela loo nto ukuba ikoyikise. Ngokuzinikezela kunye nokuziqhelanisa, nawe, unokuba yinkosi yekatsuramuki.

Ungandibeki tyala nje ukuba ugqiba ngebhanti ezimbalwa endleleni.

Usika ntoni usebenzisa i-katsuramuki?

I-Katsuramuki bubuchule bendabuko baseJapan bokupheka obusetyenziswa ikakhulu ukuxobula imifuno ibe ziziqwenga ezicekethekileyo zephepha, ezifana neradish yedaikon kunye ne cucumber. 

Ezi ziqwenga zihlala zisetyenziselwa ukwenza i-garnishes yokuhlobisa izitya okanye njengesiseko sezinye izithako. 

Ubuchwephesha buluncedo kakhulu kwimifuno enezikhumba ezinkulu, ezinzima, ezifana ne-daikon, ezinokuba nzima ukuzilungiselela usebenzisa ezinye iindlela. 

Eminye imifuno, njengeminqathe neetapile, nayo inokuxolwa kusetyenziswa i<em>katsuramuki, nangona ingaxhaphakanga kangako. 

Ukongeza kwimifuno, abanye abapheki basebenzisa i-katsuramuki ukusika inyama okanye intlanzi ibe ngamashiti amancinci, abuthathaka ukuze asetyenziswe kwizitya ezifana ne-sushi okanye i-sashimi. 

Nalu uluhlu lokutya onokuthi usike usebenzisa iKatsuramuki:

1. Daikon radish
2. Netyhukhamba
3. Iminqathe (ngokuqhelekileyo ibhityile kwaye incinci)
4. Iitapile (zidla ngokuba zincinci kwaye zincinci)
5. I-turnips (idla ngokuba yincinci kwaye incinci)
6. Ii-apile (ngokuqhelekileyo zisetyenziselwa ukuhombisa)
7. Iibhatata (ngokuqhelekileyo zincinci kwaye zincinci)
8. I-Zucchini (idla ngokuba yincinci kwaye incinci)
9. I-squash (idla ngokuba yincinci kwaye incinci)
10. Iibhiti (ngokuqhelekileyo zincinci kwaye zincinci)
11. Intlanzi (njenge salmon yesushi kunye nesashimi)

Kubalulekile ukuqaphela ukuba ngelixa i-katsuramuki isetyenziswa kakhulu kwimifuno, abanye abapheki basebenzisa ubuchule bokusika inyama okanye intlanzi ibe ngamashiti amancinci, athambileyo ukuze asetyenziswe kwizitya ezifana ne-sushi okanye i-sashimi.

Fumanisa yintoni kanye eyenza i-sushi yahluke kwi-sashimi (okanye hayi) apha

isiphelo

Ukuqukumbela, ukusika i-katsuramuki yindlela yendabuko yaseJapan yokupheka ebandakanya ukuxobula imifuno efana ne-daikon radish kunye ne-cucumber ibe ngamaqhekeza amancinci ephepha usebenzisa imela ekhethekileyo yaseJapan ene-razor-Sharp edge. 

Le ndlela yobugcisa ayigcini nje ukunyusa isibheno sobuhle bezitya kodwa iphucula ukuthungwa kunye nencasa ngokwandisa indawo ephezulu yemifuno. 

Nangona kufuna uqheliselo nobuchule ukuze ukwazi ukugqwesa, ukusika ikatsuramuki bubugcisa bokupheka obuchukumisayo obusasetyenziswa ngokubanzi kwizidlo zaseJapan namhlanje. 

Ubume bayo obuntsonkothileyo nobucekethekileyo bububungqina besithethe saseJapan sokuchaneka kunye nokuqwalaselwa kweenkcukacha.

Ngoko ke, kwixesha elizayo xa usenza i-sushi yakho ekhaya, unokusika ikhukhamba kunye neradish ibe yimicu emincinci usebenzisa i-katsuramuki kunye nemela yakho yokuba.

Ngaba ujonge imela usuba esemagqabini? Ndijonge ezona suba cleavers zibalaseleyo apha (+isikhokelo sokuthenga)

Jonga incwadi yethu entsha yokupheka

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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.