Iintlobo ezili-14 zeentlanzi eziqhelekileyo ze-sushi + eyona 1 yokuvuthela amanzi aseleyo

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ihlaziyiwe ngoJulayi 31, 2022

Phantse wonke ubuninzi bezinto eziphila elwandle eziphantsi kolwandle zikhuselekile ukuba zingatyiwa ngabantu; nangona kunjalo, ayizizo zonke ezityiwayo xa zikrwada.

Ngelixa ukutya intlanzi ekrwada kutsha nje kube sefashonini kumazwe aseNtshona kwisiqingatha senkulungwane yokugqibela, sushi kunye nezitya zesashimi zibuyela kwinkulungwane ye-15 AD eJapan.

Ukuba uceba ukwenza i-sushi ekhaya okanye ufuna ukwazi ukuba ungaodola ntoni na, olu luhlu lweentlobo zeentlanzi ze-sushi eziphezulu lolwakho!

Uninzi lwezitya ze-sushi zilula kakhulu (okt i-sushi, i-sashimi, i-crudo, i-poke, kunye ne-tartars) kwaye konke kuhla kubuchule bokusika intlanzi ye-sushi kunye nomgangatho wentlanzi.

Kukho isizathu into ebizwa ngokuba iintlanzi ezikumgangatho we-sushi ifumene udidi olupheleleyo lomgangatho wentlanzi ngokwayo. Kubalulekile ukufumana iqhekeza elifanelekileyo lentlanzi yesushi esemgangathweni okanye isashimi.

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Yeyiphi eyona ntlanzi ilungileyo yokwenza isushi?

I-tuna okanye "i-Maguro" yintlanzi engcono kakhulu sushi kuba inomxholo ophezulu wamafutha okwenza ukuba ube nobutyebi kunye nencasa. I-tuna ikwayintlanzi engabizi kakhulu, iyenza ibe lukhetho olukhulu kwabo babhajethi.

Ndingayenza iSushi ngeentlanzi kwivenkile yokutya?

Nayiphi na intlanzi ekwivenkile ethengisa ukutya iya kwenza i-sushi yentlanzi ephekiweyo, kodwa ukuba ufuna ukwenza i-sushi yentlanzi ekrwada, kufuneka ifakwe emkhenkceni phakathi kwe-20 C kunye ne-35 C ngaphezu kweeyure ezingama-24 ukuze izifunxi-gazi zingakwazi ukuphila. Iivenkile ezikhethekileyo zisebenzisa iilebhile ezifana ne-"sushi-grade", "sashimi-grade", okanye "ukutya ekrwada".

Iintlobo zeentlanzi ezilungileyo zokwenza i-sushi

Ukukunceda wenze eyona sushi kunye nesashimi, siqulunqe uluhlu lwezona ntlobo zentlanzi zibalaseleyo kunye nokutya kwaselwandle.

Ngenxa yokuba awukwazi ukwenza iimpazamo xa ulungiselela izitya ngenyama yentlanzi ekrwada, zonke izinto ozikhethayo kufuneka zingabikho kwaye zichaneke.

Qhubeka nokufunda apha ngezantsi kwaye ufumanise ukuba zeziphi iintlanzi kunye nokutya kwaselwandle okukhethiweyo ukwenza ukutya okumnandi kunye nokukhuselekileyo kwe-sushi.

Maguro マ グ ロ (Tuna)

Tsiba – le tuna isetyenziswa kakhulu kwi cuisine Japanese kwaye yaziwa ekuhlaleni njenge "katsuo". Abapheki be-Sushi basebenzisa i-skipjack tuna ukwenza i-sushi kunye ne-sashimi, enokuthi ifakwe emanzini (isidlo sasekuhlaleni esibizwa ngokuba yi-katsuo taki).

Ikwayinto ephambili ekwenzeni isuphu yedashi, ngokunjalo shutto.

Yellowfin – olu hlobo lwetyhuna luxhaphakile lufumaneka kwiindawo ezishushu kunye nolwandle olushushu lwehlabathi. Kwiimarike zentlanzi, ibhalwe kwaye ithengiselwe abathengisi beentlanzi njenge-“sushi-grade,” “sashimi-grade,” kunye “nezinye.”

Albacore – olu hlobo lwetyhuna aluhlali kumanzi ashushu angqonge iJapan, kwaye de kwaphuculwa inkqubo yokuloba, ayizange ifumaneke kwiiresiphi ezininzi zesushi kude kube mva nje.

Abapheki beSushi ekuqaleni babethandabuza ukuyisebenzisela i-sushi okanye i-sashimi njengoko inyama yayo ephatshileyo nethambileyo yayifana nentlanzi ityhuna endala, ngaphandle kwamalungiselelo abalobi ukuyigcina isentsha kunye nomkhenkce.

Kulungile - igqwesileyo kwi-sashimi, i-tuna ye-bigeye ine-flavour echazwe ngokuphakathi, isixa esihle samafutha (kuquka i-omega fatty acids), kwaye incasa ngcono kuneyellowfin.

Inyama ye-Bigeye ityhuna inkulu kwaye iyabhabha; ubume benyama buqinile ngokunjalo. Ungasebenzisa le tuna ukwenza isushi.

Mhle – isihlobo esisondeleyo sentlanzi ityhuna, ibhonito incinci xa ithelekiswa nabazala bayo kwaye ifumaneka kuphela ngexesha lentwasahlobo nehlobo.

Bambalwa abantu abanokumelana nevumba elibi lale ntlanzi, yiyo loo nto inqabile, nakwiindawo zokutyela zesushi.

ukwenza bonito I-sushi inokuba ngumceli mngeni, njengoko kufuneka uqinisekise ukuba i-99.99% intsha. Kungenjalo, iyakona nje ngokukhawuleza kube kanye ivezwe emoyeni.

Ibluefin yaseMntla – ityhuna yaseAtlantic bluefin, ekwaziwa ngokuba yi tuna yasentla yebluefin, ixhaphake ukufunyanwa kuLwandlekazi lweAtlantiki kwaye ithengiswa ngamawaka ukuya kwizigidi zeerandi kurhwebo lweentlanzi lwaseJapan.

Nayiphi na engaphezulu kwe-150 kg (330 lbs) idla ngokubizwa ngokuba ityhuna enkulu yebluefin. Le tyhuna isetyenziswa kakhulu ukwenza izitya ze-sushi eJapan kwaye malunga ne-80% yazo zonke ityhuna ye-Atlantic bluefin ebanjiswa zityiwa njengezitya zentlanzi ekrwada.

Ibluefin yaseMzantsi – ityhuna yePacific bluefin ifumaneka ngokubanzi kuLwandlekazi lwaseMantla nakuMzantsi wePasifiki kwaye inokukhula kangangeemitha ezi-3 (9.8 ft) ubude kunye nama-450 kg (990 lb) ubunzima.

Kanye njengomzala wayo i-tuna ye-Atlantic Bluefin, i-80% yokubambisa nayo ityiwa njengezidlo zentlanzi ekrwada eJapan, ezifana nesushi kunye nezibiliboco zesashimi.

Kuthathwa njengethamsanqa ngamaJapan ukuba atye ukutya okwenziwa kufumaneke ngeentsuku ezimbalwa zokuqala zonyaka. Umzekelo omhle wale tyhuna ibluefin, eyenza intlanzi enkulu yesushi.

Uthini umahluko phakathi kwemaguro マ グ ロ, tsuna ツ ナ, kunye ne-shiichikin シ ー チ キ ン?

AmaJapan asebenzisa i-マグロ okanye i-maguro xa ethetha ngeentlanzi ezintsha neziphekiweyo ityhuna.I-ツナ (tsuna) isuka kwisiNgesi kwaye isetyenziselwa i-tuna enkonkxiweyo enkonkxiweyo, ngelixa i-shiichikin (シ ー チ キ ン) ithetha "inkukhu yaselwandle" kwaye ngokwenene ligama lebrand yetyhuna enkonkxiweyo esetyenziswa IHagoromo Foods Corporation.

IMaguro vs toro ityhuna

IMaguro yinyama ebhityileyo evela emacaleni entlanzi ityhuna. Ukuba u-odola ityhuna yesushi ngaphandle kokucela i-toro, ke oku kunqunyulwa okufumanayo. "I-Toro" ibhekisa kwisisu ityhuna enamafutha, ethatyathwe kuphela kwi-tuna yebluefin, kwaye iphezulu kancinci kwaye iyabiza.

Hamachi okanye buri 鰤 (yellowtail)

Ngamanye amaxesha ibizwa ngokuba yi-amberjack yaseJapan, nangona yiKanpachi; yellowtail (hamachi) yeyona ntlanzi ifanelekileyo yokwenza isushi kubantu abangazange bayizame isushi ngaphambili.

Uyintoni umahluko phakathi kwebhuma kunye nehamachi?

I-Buri, ekwabizwa ngokuba yi-hamachi, yintlanzi ye-tuna ehlelwa ngokobukhulu bayo kunye nendlela ekhula ngayo. Elona ngcwaba lincinci lasendle libizwa ngokuba yi "wakashi" ngelixa ubungakanani obuphakathi yi "inada", emva koko "warasa", de ikhule ngokupheleleyo "buri". Kodwa yonke ityhuna efuyiweyo ebizwa ngokuba yi “hamachi” eJapan.

Hamachi vs Maguro

I-Hamachi yintlanzi efudukayo yohlobo lwe-yellowtail (intlanzi efana ne-tuna) enokufumaneka kumanxweme ase-US nase-Japan. Ihamachi elinywa eJapan isoloko isetyenziswa kwiibhari zesushi njengesitya esahlukileyo kwi skipjack tuna okanye “maguro”.

Ngaba ihamachi iyafana ne yellowtail?

I-Hamachi ihlala ibhidaniswa ne-amberjack yaseJapan, kodwa iintlanzi ezimbini azitshintshi. I-Hamachi ngokwenene ibizwa ngokuba yi-yellowtail, engamele ibhidaniswe kunye neentlobo ze-amberjack ze-tuna, ebizwa ngokuba yi-Kanpachi.

IHamachi vs Kanpachi ityhuna

I-Hamachi kunye ne-Kanpachi zihlala ziphosakele, kodwa eyokuqala yi-yellowtail tuna kunye ne-amberjack yokugqibela. I-Kanpachi inamafutha amancinci kune-hamachi, ngoko ke iyalinywa kwaye ithunyelwa ngaphandle kakhulu kancinci. Ngoko i-sushi ye-yellowtail oyityayo iya kuba yi-hamachi.

Yintoni uKanpachi sashimi?

I-Kanpachi luhlobo olubhityileyo lwetyhuna e-yellowtail, eyenza ukuba iphelele kwi-sashimi. Ibukeka ifana ne-hamachi okanye i-buri kodwa inombala okhanyayo, ophantse uguquguquke, okwenza le ntlanzi incike kwaye ibe buthathaka kunomlingani wayo.

Shake し ゃ け okanye ngenxa さ け (Salmon)

Ukuba ufuna ukutya intlanzi ekrwada, ke isalmon yintlanzi enkulu yesushi. Umbala wayo onzulu, otyebileyo kunye nencasa emnandi kancinci iya kwenza nasiphi na i-sushi buff ithandeke ngoko nangoko. Ikwatyebe kwi-omega-3 fatty acids esempilweni, elungele intliziyo kwaye iyenze ibe yeyona ntlanzi isempilweni ye-sushi.

Uthini umahluko phakathi kokugungqa し ゃ け okanye ngenxa さ け?

Kukho amagama ama-2 esalmon kwisiJapani: さけ (sake) kunye しゃけ (vuthulula). Kubantu abaninzi, akukho mahluko kwintsingiselo phakathi kwamagama ama-2, kodwa abanye abantu basebenzisa さけ (sake) xa bebhekisa ngokukodwa kwisalmon ephilayo okanye ekrwada kunye しゃけ (ukungcangcazela) ukubhekisa kwisalmon ephekiweyo.

Qaphela: Iintlobo zokutya zaselwandle ezingezantsi zithandwa kakhulu kwaye ziqhele ukusetyenziswa kwi-sushi. Nangona kunjalo, kulula kakhulu kubo ukuba basuleleke ngee-parasites. Ke qiniseka ukuba bezikhe zaba ngumkhenkce phambi kokuba uzithenge kwaye uzisebenzise ukwenza ukutya kwesushi ekhaya!

Saba 鯖 (Mackerel)

Le ntlanzi inevumba elinamandla kunye nencasa yeoyile, ke sebenzisa le ntlanzi kuphela kwisitya sakho se-sushi ukuba unako ukuyiphatha. Intlanzi ye-mackerel idla ngokuphiliswa ngetyuwa kunye neviniga kwiiyure ezininzi ngaphambi kokuba isetyenziswe ukwenza i-sushi.

IHirame 鮃 (Halibut)

I-halibut okanye i-"hirame" yesiJapane inencasa etyebileyo emangalisayo abantu abayithandayo, nokuba abazange bayingcamle i-sushi ngaphambili. Inokulungiswa ngeendlela ezi-2: 1) ngokuyikhenkceza kwisikhenkcisi kangangeeyure eziliqela okanye ubusuku bonke phambi kokuba ihanjiswe, okanye 2) ngokusebenzisa indlela ye-kobijume apho intlanzi iqala yosiwe, itshiswe ngaphandle, emva koko ifakwe emkhenkceni.

I-Tai 鯛 (i-Red Snapper)

Oku kukwalungile kwi-novice sushi a-fish-ionados njengoko inyama yayo emhlophe ibhityile kwaye inencasa ethambileyo, elungile kwiiresiphi zesushi. Ikwadumile kwiibhari zesushi unyaka wonke.

Unagi ウ ナ ギ (Eelwater Fresh)

Intlanzi etyebileyo enevithamin B, i-unagi idla ngokugcadiswa kwaye ixutywe ngesosi yesoya xa ihanjiswa. Ayityiwa ikrwada.

Hlola esi sithuba ndibhale ngaso nge-unagi kunye nokusetyenziswa kwayo.

Ika (squid)

Abantu bahlala becinga ukuba iskwidi asifanelekanga ukutyiwa. Ewe, abapheki be-sushi baseJapan banokufuna ukwahluka! Uya kumangaliswa ubomi bonke ukuba ukhe wathatha isampuli ye-squid sushi.

Yintoni ika sashimi?

Ika sashimi ngokoqobo ithetha "squid sashimi". Ziingceba zeskwidi ezisikwe kakuhle ozitya zikrwada, njengokuba ubuya kwenza nezinye iintlobo ze-sashimi, njenge tyhuna edumileyo okanye isalmon.

Yintoni ika sōmen?

Ika sōmen luhlobo lwesitya sase-Japan esiqulathe ikakhulu imicu ebhityileyo esuka kwiskwidi ekrwada, kwaye zibizwa ngokuba “zii-squid noodles”. Ngokuqhelekileyo ihanjiswa ngejinja egayiweyo kunye ne-soy sauce okanye mentsuyu, eziziisosi zombini ezisetyenziswa eJapan kwizitya ezinjenge tempura.

Yintoni eyaki ika okanye ikayaki?

I-Ikayaki kukutya okukhawulezayo kwaseJapan okuthetha ngokoqobo ukuba squid eyosiweyo. Iyakwazi ukulungiswa njenge-squid epheleleyo, amakhonkco omzimba, okanye i-1 ukuya kwi-3 yeentente, kuxhomekeke kubukhulu be-servings.

Ngokuqhelekileyo ihanjiswa nge-soy sauce.

Iyunivesi (Ulwandle Urchin)

Le yenye yeendlela ezizezinye zetuna ezihlala zisonwabisa abathandi besushi, kuba inencasa emnandi nemnandi ehamba kakuhle nayo. ijinja ekhethiweyoiwasabi, kunye nesosi yesoya.

I-Uni sisithako esimnandi kakhulu, njengoko unako bona kwiposti yam malunga nayo apha.

Ngaba iyanyangeka intlanzi yesushi?

I-Sushi kunye neentlanzi ze-sashimi zikrwada ngokupheleleyo kwaye azinyangeki. Intlanzi ekhethekileyo yodidi lwesushi (umkhenkce ubude ngokwaneleyo phakathi kwe -20 C kunye ne -35 C ukuze ibulale izifunxi-gazi) iyasetyenziswa kodwa isekrwada. I-Sushi ivela kwintlanzi ephiliswe kwirayisi egalelwe iviniga ukuze ihlale intsha, kodwa ngoku, yintlanzi ekrwada enikwa irayisi ye-sushi egayiweyo.

Kutheni ukulungiselela ukutya okukrwada okusekelwe kwintlanzi kunzima

Abantu abagxeki kakhulu kumpheki we-sushi ongaziwa kwindawo yokutyela engaqhelekanga xa besitya ngaphandle kunokuba umntu elungiselela i-ceviche ekhaya.

Ingxaki kukuba abazi ukuba iingozi zokutya intlanzi ekrwada ziyafana kakhulu kwindawo yokutyela yesushi nasekhaya. Ungafumana ityhefu yokutya kuzo zombini!

Abantu abanobudlelwane bokupheka iiresiphi ezimnandi ekhaya kwaye bathanda ukupheka i-tartare, umzekelo, banokucinga kabini ngokwenza okufanayo kwi-bass enemigca. Singasathethi ke, ukufumaneka kwentlanzi ekrwada kukwayingxaki enkulu yolungiselelo.

EUnited States, ukutya kwaselwandle okusandul’ ukufumaneka kunzima ukufumana, kwanabo bahlala kufuphi nemimandla engaselunxwemeni (apho intlanzi ifumaneka lula) bakufumanisa kunzima ukuxelela enoba intlanzi isandul’ ukukhiwa okanye akunjalo.

Akumangalisi ukuba abantu baya kuba nokuzithemba okuphantsi kakhulu ekutyeni iintlanzi, kungasathethwa ke ngeentlanzi eziluhlaza.

Okokugqibela, abantu babhideka ngakumbi xa bengakwazi ukuqonda isigama, esinokuthi ngamanye amaxesha sibalahlekise nabo.

Ungafumana amanye amacandelo kwiimarike zentlanzi apho ityhuna okanye intlanzi yesalmon ibhalwe “sushi-” okanye “sashimi-grade” kwaye ikona ikhonkxiwe kuba bamkela kuphela abathengisi / abathengisi beentlanzi.

Ukuba unethamsanqa, unokufumana imarike yeentlanzi enkulu eya kucebisa ukuba uzame i-sushi- okanye i-sashimi-grade hamachi kunye ne-fluke kwisitya sakho esilandelayo se-sushi.

Kodwa nabani na oqhelene ne-sushi uyaqonda ukuba unokukhetha okubanzi kweentlanzi ukwenza i-sushi okanye i-sashimi.

Ngelixa abathengisi beentlanzi bengenzi ngabom bathi intlanzi yodidi lwe-sushi “ikhuselekile xa ityiwa ikrwada,” abatsho nangempazamo ukuba ezinye iintlanzi ezingenalo layibhile azikhuselekanga ukuba zingatyiwa zikrwada.

USushi eJapan

EJapan, abantu bahlala bekholelwa ukuba kuthatha isakhono esikhulu ukwenza i-sushi rolls, ke abayenzi ekhaya njengeeblogi ezininzi zokutya ezingacebisa ukuba uzenze.

Iivenkile zokutyela zesushi eJapan zininzi kangangokuba ziphantse ukuba zikho kuyo yonke indawo. Kwaye ukuze uqwalaselwe indima yompheki wesushi, kufuneka ube nesidanga kubugcisa bokupheka baseJapan, yiyo loo nto abapheki besushi eJapan behlonitshwa kakhulu.

Ngokwenyani, nangona amaJapan efuna ukutya i-sushi ekhaya, abanakuze bazilungiselele ngokwabo. Endaweni yoko, bayakuyiodola kwindawo yokutyela yesushi.

Ngokwembono yezoqoqosho, akulunganga ukuthenga iintlobo ezahlukeneyo zeentlanzi kwiintlobo ezininzi ze-sushi (kunye nezixa ezikhulu), ukuze uzitye zonke ngaxeshanye ukuba uzenzela isushi ngokwakho. Okanye kuya kufuneka ubambe itheko elikhulu elineendwendwe ezininzi.

Kodwa ukuba umcimbi ulungile, kuya kuba mnandi kakhulu ukulungiselela i-sushi uwedwa, okanye nabahlobo ekhaya kunye nohlobo olu-1 okanye olu-2 lwentlanzi entsha.

Qiniseka ukuba ubuza umthengisi weentlanzi ukuba ingaba iintlanzi zisandula ukubanjwa kwaye zikhanyise emkhenkceni ngaphambi kokuba uzithenge kwaye uzisebenzisele isushi yakho eyenziwe ngokwakho.

Njengoko igama lithetha "intlanzi yodidi lwe-sushi", ibonisa ukuba awukwazi ukusebenzisa nayiphi na intlanzi enikezelwa eluhlaza ukwenza i-sushi. Ngoko thetha nomthengisi weentlanzi wasekuhlaleni okanye imarike yeentlanzi xa u-odola intlanzi yesushi.

Iintlanzi ezibanjelwe ukusetyenziswa ngokwesiqhelo azihambi kwinkqubo ebizwa ngokuba yi-flash frezing njengoko zisenza kwi-tuna kunye nezinye iintlanzi zodidi lwe-sushi, ngoko ke zinokuqulatha iintsholongwane. Akulunganga ukusetyenziselwa iiresiphi zokutya kwaselwandle okukrwada.

Iintlanzi zasemanzini azifanelekanga ukuba zityiwe zikrwada, nokuba uyadanyaza zikhenkceke.

Konwabele ukuzama iintlanzi ezahlukeneyo ze-sushi

Ngoku uyazi malunga neentlobo ezininzi zeentlanzi ze-sushi, lixesha lokuba uqale ukuzizama. Awusoze wazi ukuba uya kufumana intandokazi entsha!

Kwaye ukuba uza kwenza i-sushi ekhaya, qiniseka ukuba uthenga intlanzi ekhuselekileyo ukuze uyitye.

Kuya kufuneka ujonge Iposi lam kwesi sikhokelo sipheleleyo kwisushi. Inayo yonke into ofuna ukuyazi malunga ne-sushi yabaqalayo ukuya phambili.

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.