Kombu: into ekufuneka uyazi ngale Japanese Seaweed

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-Agasti 24, 2022

Zininzi iitoppings ezidumileyo zaseJapan. Elwandle okanye i-kelp yenye yezona zinto ziqhelekileyo zokutya ze-umami-flavored.

Isetyenziselwa ukuhombisa zonke iintlobo zokutya okunencasa!

Ukutya kwaseJapan kwaziwa ngokusetyenziswa kwemifuno yaselwandle. Ezi zinezondlo kwaye zinencasa, ngoko ke zithandwa phakathi kwabantu abaninzi abakhathalele impilo.

I-Kombu kelp yenye yezona mifuno ziqhelekileyo zaselwandle ezisetyenziswa ekuphekeni kwaseJapan.

Kweli nqaku, ndabelana ngalo lonke ulwazi oludingayo ukuze ukwazi malunga nokuba yintoni i-kombu, isetyenziswa njani ekuphekeni kwe-East Asia, kwaye kutheni ithandwa kakhulu (ingcebiso: iyondla kakhulu!)

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Yintoni ikombu?

IKombu (konbu, 昆布 ngesiJapan) lukhula lwaselwandle lwaseJapan olutyiwayo okanye ikelp. Ilinywa ngokurhweba kwaye ivunwe elwandle. Inencasa yeumami eyahlukileyo kwaye ityebile kwiiminerali. Isetyenziswa njenge-condiment, ihombise, kunye nesithako kwizitya ezininzi zaseJapan.

• I-Kombu yeyosapho lwe-seaweed i-Laminariaceae kwaye ithathwa njengodidi lwe-kelp etyiwayo.
• Inombala omdaka omnyama kuzo zombini ifom entsha kunye neyomisiweyo
• Inxulumene ngokusondeleyo nolunye ukhula lwaselwandle olutyiwayo olufana newakame, iarame, kunye nehijiki.
• I-Kombu kelp inencasa yeumami.
• Isetyenziswa njengesiseko kwiintlobo ezininzi zomhluzi kunye nanjengesinongo.
• IKombu yaseJapan yenziwe ngekelp eyomisiweyo yaza yasikwa ibe yimicu emincinci.

Isetyenziswe iinkulungwane ekuphekeni kwendabuko yaseJapan.

Ihlala isetyenziselwa ukwenza i-dashi, uhlobo lomhluzi osetyenziswa njengesiseko sezidlo ezininzi zaseJapan.

Isizathu sokuba i-kombu idume kakhulu ekuphekeni kwaseJapan kungenxa yexabiso layo eliphezulu lezondlo.

Ngumthombo olungileyo wefiber yokutya, iiminerali (kubandakanywa ne-iodine, i-magnesium, ne-calcium), kunye neevithamini (ingakumbi i-vitamin K).

IJapan ngoyena mthengi mkhulu we-kombu kunye nomvelisi. Kuqikelelwa ukuba amaJapan atya malunga neetoni ezili-10,000 zekombu ngonyaka!

Kodwa, i-kombu ayifani ncam newakame kunye ne-Western-type kelp.

Ithetha ukuthini iKombu?

Igama elithi kombu ngesiNgesi lithetha ikhula yaselwandle emnyama emnyama okanye i-kelp evela kusapho lwe-algae emdaka iLaminaria, yodidi lwe-Phaeophyceae.

NgesiJapani, ibhalwe konbu kwaye ithetha into enye.

Ingaba injani incasa yeKombu?

IKombu yaziwa nangencasa yeumami. Ichazwa ngcono njengethambileyo, enencasa eswiti kancinci kunye nencasa eninzi.

Umami yincasa enencasa edla ngokuchazwa “njengenyama” okanye “imnandi.” Yenye yezintlanu zokungcamla ezisisiseko, kunye nobumnandi, ubumuncu, ubukrakra, kunye netyuwa.

Incasa yeumami yekombu ivela kuxinzelelo oluphezulu lwe-glutamic acid, i-amino acid enoxanduva lokungcamla kweumami.

I-Kombu ikwaqulethe i-inosinic acid, enye enye i-amino acid eyenza i-umami incasa.

Iintlobo zekombu

Kukho iintlobo ezintandathu zekombu:

Ma-Kombu

Olu hlobo lukwahamba negama lamadashi kombu, kwaye inombala omdaka okhanyayo. Lolona hlobo luxhaphakileyo lwekombu, kwaye lusetyenziswa ukwenza idashi broth.

Hidaka-Kombu

Olu hlobo lunombala omnyama kakhulu, kodwa luthambile kunezinye iindidi.

Rausu-kombu

Oludidi lubanzi xa luthelekiswa nolunye kwaye lunamagqabi amancinane. Ikhupha incasa eninzi kunezinye; kungoko ilungile kwisitokhwe sesuphu yedashi.

Rishiri-kombu

Le yipremium kombu esuka kwisiqithi esisemantla eJapan. Inencasa kakhulu, kwaye incasa yeumami etyebileyo iyenza ifaneleke kakhulu kwidashi.

Hosome-kombu

Le kombu ishwabene kwaye inencasa eyomeleleyo yeumami. Isetyenziswa kwizitya ezibikiweyo nanjengokusonga ii-sushi rolls.

Naga-kombu

Le kombu yinde kakhulu, kwaye inokufikelela kwi-3 yeemitha ubude! Inencasa eyomeleleyo kwaye ikwabizwa ngokuba yicat's foot seaweed.

Ithini imvelaphi yekombu?

EJapan, i-kombu ityiwa njengokutya amawaka eminyaka kuba ibisoloko ifumaneka lula kubalobi.

Kucingelwa ukuba iKombu yaqala kumanzi abandayo akunxweme lwaseJapan.

Kumaxesha amandulo, i-kombu yayisetyenziswa njengemali kwaye yayinikwa amagorha angama-Samurai njengophawu lwentlonipho.

Abaphandi baye bafumanisa ukuba i-wakame yolwandle kunye ne-kombu yayiyinxalenye ye-cuisine yaseJapan esele ikwixesha le-Jōmon (14000-300 BCE).

Imicu yokhuni evela kwikomkhulu le-Fujiwara-ky (694-710) kunye neMan'yōshū, eyona ngqokelela yamandulo yemibongo yaseJapan, ehlanganiswe ngo-759, ineentsingiselo zokuqala ezibhaliweyo kwi-cuisine.

Ngeli xesha, iKombu yayiza kukhiwa ngesandla, yomiswe, okanye isetyenziswe ngokutsha kwibroths kunye nesuphu ngeli xesha.

Ngethuba lexesha le-Muromachi, elisusela kwi-1336 ukuya kwi-1573, iinkqubo ezintsha zokumisa zenziwe, ukuvumela ukuba i-kombu igcinwe ixesha elide.

Ngexesha le-Edo (1603-1867), i-kombu yayiyinto eqhelekileyo kwisizwe sonke. Amafama e-Kelp ayesaqokelela i-kelp yendalo elwandle ngeli xesha.

Esi sityalo asizange silinywe de kwayiminyaka yokuqala yenkulungwane yama-20. Ngenxa yoko, i-kombu iye yafikeleleka ngakumbi kwaye ifikeleleka.

(jonga imifanekiso emininzi)

Ngezi ntsuku, i-kombu iyafumaneka kuzo zonke iivenkile zegrosari zaseAsia okanye kwi-intanethi.

Ndiyathanda amaphepha e-kombu asuka ku-YOHU lukhula lwaselwandle olusulungekileyo ngaphandle kwezithinteli.

Uyikhonza njani ikombu

IKombu inokunikwa ngeendlela ezininzi ezahlukeneyo. Ngelixa inokutyiwa ikrwada, ihanjiswa kakuhle kwifomu eyomisiweyo.

I-kombu entsha ibhekisa kukhula lwaselwandle olutyiwayo olusancamathele ematyeni elwandle. Inombala oluhlaza obumnyama kunye ne-slimy texture.

Ikombu eyomileyo mhlawumbi yeyona idumileyo. Ifumaneka kwifom yephepha, eyaziwa ngokuba yi-kombu sheets okanye njenge-kombu ekhutshiweyo.

Amaphepha e-kombu asetyenziselwa ukwenza i-dashi ngelixa i-kombu eqhekezayo isoloko isetyenziselwa ukuhombisa okanye isinongo.

I-Pickled kombu yenye indlela eyaziwayo. Yenziwe ngokukhetha i-kombu kwiviniga, i-soy sauce, kunye ne-mirin (iwayini yokupheka yaseJapan).

I-kombu yomgubo lolunye uhlobo lwekombu olukhoyo. Yenziwa ngokusila ikombu eyomileyo ibe ngumgubo.

Iti yeKombu sisiselo esidumileyo esenziwe ngokujinga imicu yekombu emanzini ashushu. Kukholelwa ukuba ineenzuzo ezininzi zempilo, ezinjengokuncedisa ekutyeni kunye nokunyusa imetabolism.

Ikhombu ilinywa phi?

IKombu iyachuma kumanzi apholileyo, anezondlo ezininzi. Idla ngokulinywa kumanzi abandayo kunxweme lwaseJapan, eKorea naseTshayina.

EJapan, i-kombu ikhuliswa kwingingqi yeHokkaido. Lo mmandla waziwa ngamanzi awo acocekileyo kunye neemeko ezifanelekileyo zokukhula kwekombu.

Ukulima iKombu sisithethe sakudala eJapan. Iindlela zokuqala ezirekhodiweyo zokulima iikombu zibuyela emva kwinkulungwane yesixhenxe!

IKombu ikwalinywa eKorea nase China. Kwiminyaka yakutshanje, kuye kwaqaliswa ukulima iikombu kwamanye amazwe, anjengeIceland, iKhanada neUnited States.

Uninzi lwekombu ezithengiswa ngokurhweba lusalinywa eMpuma Asia.

Ivunwa njani ikombu?

IKombu ivunwa ngesandla elwandle. Yinkqubo enzima kakhulu esoloko isenziwa ngabatshuzi.

I-kelp yolwandle inqunyulwa kumatye adityaniswe kuwo kwaye aziswa phezulu. Emva kokuba ivuniwe, i-kombu iyacocwa ize yomiswe.

IKombu inokomiswa elangeni okanye ngokusebenzisa iarator. Xa sele yomile, idla ngokusikwa ibe yimicu okanye iqhekezwe.

IKombu ethengiselwa urhwebo idla ngokuvunwa endle. Nangona kunjalo

Kukuphi ukutya esetyenziswa kukombu?

Ikombu eyomileyo idla ngoku esetyenziselwa ukwenza i-kombu dashi, uhlobo lomhluzi osetyenziswa njengesiseko sezidlo ezininzi zaseJapan.

Ingasetyenziselwa ukunambitha isityu, isuphu, kunye nezitya ezibikiweyo.

IKombu isoloko isetyenziswa ekuphekeni kwemifuno kunye ne vegan njengendlela yokongeza incasa emnandi ye umami.

Ikwasetyenziswa xa kusenziwa isuphu ye-miso, isuphu edumileyo yaseJapan eyenziwe nge-miso paste, tofu, kunye nemifuno.

Le mifuno yaselwandle ityiwayo inokongezwa ngenene kuyo nayiphi na isuphu yenoodle.

IKombu nayo inokutyiwa iyodwa okanye ijikwe ibe yishio kombu eyikombu efakwe kwisosi yesoya kunye nemirin.

Sisithako esidumileyo kwi i-onigiri, uhlobo lwebhola yerayisi yaseJapan.

I-kelp ikwasetyenziselwa ukwenza iintlobo ezininzi zeepickles, ezifana ne-takuan kunye ne-umeboshi.

Iiroli zeKombu kunye neetships zekombu zikwayindlela ethandwayo yokonwabela olu khula lwaselwandle lumnandi.

Ziziphi iingenelo zempilo zekombu?

IKombu idume ngexabiso layo lesondlo eligqwesileyo, ngoko ke ithathwa ngokuba “kukutya okuphezulu kakhulu.”

Iquka ukugxila okuphezulu kweevithamini kunye neeminerali ezigqwesileyo kwimpilo yakho, kubandakanya i-potassium, i-calcium, kunye ne-iodine.

I-Kombu ikwangumthombo olungileyo wefiber yokutya, ebalulekileyo ekugcineni inkqubo yokwetyisa esempilweni.

Olu khula lwaselwandle lukwanceda ukwehlisa i<em>cholesterol esegazini kwaye luchasene noxinzelelo lwegazi.

Iivithamini ezifumaneka kwi-kombu, njengevithamini A, B1, C, E, kunye ne-K, zikhuthaza iinkqubo ezibalulekileyo zomzimba kunye nenkqubo eyomeleleyo yomzimba.

IVithamin A ixhasa amajoni omzimba asempilweni, inkqubo yokuzala, kunye nombono. Ukongeza, ikhuthaza intliziyo enempilo, imiphunga, izintso kunye neminye imisebenzi yamalungu.

I-Vitamin B1 inika amandla, iphakamisa amandla, impilo yentliziyo, kunye nokusebenza kwengqondo.

Amanqanaba aphezulu kavithamini C anceda ukugcinwa kwe-cartilage, amathambo, namazinyo, kunye nokuphilisa izicubu zomzimba kunye nokufunxa intsimbi.

I-Vitamin E inceda ukugcina ulusu olunempilo kunye nombono.

Ekugqibeleni, ivithamin K ivelisa iiprotheyini eziyimfuneko kumathambo aqinileyo kunye nokuqina kwegazi ngokufanelekileyo.

Enye into ekufuneka uyiqaphele kukuba ikombu ikhuthaza impilo yamathumbu.

Kuba ingumthombo wefayibha, i-kombu ikwakholelwa ukuba inceda kwimpilo yamathumbu ngokunyusa inani lebhaktiriya “elungileyo” kwinkqubo yokwetyisa.

Ukongeza, i-kombu ine-glutamic acids enokunceda ekuqhekekeni kwe-carbohydrates ekutyeni okufana neembotyi.

Ngaloo ndlela, inokunciphisa ukuveliswa kwegesi ekuqhekekeni kokutya, okukhokelela ekuqhumeni okuncinci kunye nokuphucula ukugaya.

Umxholo we-iodine we-Kombu ubalulekile ekuxhaseni i-thyroid enempilo kunye nokuveliswa kwehomoni.

Ezi nkqubo zibalulekile ekulawuleni imisebenzi yemetabolism yomzimba. Kufuneka siqinisekise ukuba sifumana i-iodine eyaneleyo ekutyeni kwethu kuba ayinakuveliswa ngumzimba.

Ukunqongophala kwe-iodine kunokubangela ulusu olomileyo, ukulahleka kweenwele, i-hypothyroidism, kunye nengxaki kwinkqubo yokuzala.

Ukutya okufanayo

Xa kuthethwa ngekombu, luhlobo olunye kuphela lwezityalo zaselwandle. Kukho ezinye iintlobo zokhula lwaselwandle ezinencasa efanayo yeumami.

Ezinye iintlobo ze-seaweed ziquka i-nori, i-wakame, i-arame, kunye ne-hijiki.

INori mhlawumbi lolona hlobo ludumileyo lwezityalo zaselwandle emva kombu. Isetyenziselwa ukwenza i-sushi rolls kunye ne-onigiri.

IWakame lolunye uhlobo lwezityalo zaselwandle ezidla ngokuphazamana nekombu, kodwa ayisiyiyo ilungileyo ekuphekeni i-kombu dashi.

Endaweni yoko, i-wakame isoloko isetyenziswa kwiisaladi kunye neesobho njenge-topping enetyuwa.

IArame lukhula lwaselwandle olunencasa ethambileyo olungasetyenziswa kwizitya ezibikiweyo kunye neesuphu.

I-Hijiki lukhula lwaselwandle oludla ngokusetyenziswa ekukhetheni iiresiphi okanye izitya ezibilayo.

FAQs

Ingaba ikombu lukhula lwaselwandle olomileyo nje?

I-Kombu luhlobo lwe-kelp oluvame ukuvunwa kunxweme lwaseHokkaido, eJapan.

Akunyanzelekanga ukuba yomiswe. Nangona kunjalo, abantu abaninzi babhekisela kwizityalo zaselwandle ezomileyo xa bethetha ngekombu.

Uninzi lwekombu luthengiswa ngohlobo olomisiweyo kwiivenkile zokutya ezisempilweni nakwiivenkile zaseAsia.

Ngaba kulungile ukutya ikombu eluhlaza?

Ewe, kukhuselekile ukutya ikombu eluhlaza. Nangona kunjalo, inokwakheka kwerabha enokuba mnandi ukuyihlafuna.

Yeyiphi i-kombu engcono?

Iingcali zincoma i-hidaka kombu okanye i-ma kombu yokupheka.

I-Hidaka kombu inencasa eyomelele ngakumbi, ngelixa i-ma kombu intekenteke ngakumbi.

Zombini zingasetyenziselwa ukwenza i-dashi kunye nestokhwe sesuphu, kodwa i-ma kombu ifaneleka ngcono kwizitya ezinencasa ekhanyayo, ngelixa i-hidaka kombu ingcono kwisityu esinentliziyo kunye neebrayisi.

Kutheni i-kombu ibhityile?

IMannitol idala i-slime xa idibana namanzi kunye neeshiti zeKombu.

Incasa yeumami yekombu ixhomekeke ikakhulu kubukho beediphozithi zemannitol. Yiyo loo nto kucetyiswa ukuba kuhlanjwe ngamanzi aphakathi kunokuba kuhlanjwe ngamandla.

Uyigcina njani ikombu?

IKombu kufuneka igcinwe kwizikhongozeli ezingangeni moya kwindawo epholileyo neyomileyo. Ingafakwa efrijini kangangeenyanga ezintandathu okanye igcinwe kwisikhenkcisi ukuya kutsho kunyaka omnye.

Ngaba i-kombu iphelelwa lixesha?

Logama nje igcinwe kwindawo eyomileyo nepholileyo, ikombu ayibi kakubi. Nangona kunjalo, iya kulahlekelwa incasa yayo ekuhambeni kwexesha.

Iingcamango zokugqibela

I-Dashi kombu, i-kombu roll, imicu yekombu eyomisiweyo, kunye nomgubo zezinye zeendlela zokutya olu tyani lwaselwandle lunokutyiwa.

I-Kombu sisithako esisetyenziswa rhoqo kwi-Cuisine yaseJapan. Inencasa yodwa yeumami elungele ukwenza idashi.

Inembali ende kwimbali yokutya yaseJapan kuba inencasa kwaye inezondlo kakhulu.

Okulandelayo, funda malunga ne-Aonori eyomileyo yomgubo wolwandle kunye neeflakes ukuze uchithe izitya zakho

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.