I-Tsukemono: Ubugcisa bokuPickling baseJapan

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kweDisemba 28, 2022

Ukuba unomdla wokufunda ngemveli Ukutya kwaseJapan, ngoko awufuni kuphoswa yile post blog!

I-Tsukemono iguqulela "kwizinto ezikhethiweyo" kwaye luhlobo lwemifuno yaseJapan ekhethiweyo efana nekhukhamba, iiradishes, kunye neetheniphu kwi-brine yetyuwa, iviniga, kunye nezinye izinongo. Idla ngokusetyenziswa njenge isidlo esisecaleni ukukhapha izidlo.

Fumana ubugcisa be-tsukemono, imifuno yaseJapan ekhethiweyo, kwaye uphonononge iincasa kunye neendlela ezenza esi sidlo sikhetheke kakhulu.

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Yintoni itsukemono?

I-Tsukemono yindlela yokuchola yaseJapan esetyenziswa kangangeenkulungwane ukugcina ukutya. Igama elithi "Tsukemono" liguqulela ngokuthe ngqo "kwizinto ezivundiweyo" kwaye libhekiselele kuko nakuphi na ukutya okuchongiweyo.

I-Tsukemono yindlela ethandwayo yokongeza incasa kunye nokuthungwa kwizitya ezininzi kwaye ihlala ikhonzwa njengesitya esisecaleni okanye i-condiment.

I-Tsukemono yenziwe ngokuntywila imifuno kwisisombululo se-brine kwaye ivumele ukuba ivulele.

Isisombululo se-brine senziwa ngetyuwa, iviniga, kunye namanzi, kodwa sinokubandakanya ezinye izithako ezifana neswekile, ngenxa, kunye neziqholo.

Imifuno ishiywe ukuba ivubele iintsuku ezimbalwa okanye iiveki, kuxhomekeke kwincasa efunwayo kunye nokuthungwa.

I-Tsukemono yindlela efanelekileyo yokongeza incasa kunye nokuthungwa kwezitya ezininzi. Ingahanjiswa njengesitya esisecaleni, i-condiment, okanye i-topping izitya ezininzi.

Kwakhona yindlela efanelekileyo yokugcina imifuno ixesha elide lobomi. Inkqubo yokukhetha inceda ukunciphisa inani lebhaktheriya kunye nezinye ii-microorganisms ezinokonakalisa ukutya.

I-Tsukemono yindlela efanelekileyo yokongeza incasa ekhethekileyo kwiitya ezininzi. Inkqubo yokukhetha inceda ukukhupha ubumnandi bendalo bemifuno, kunye nesisombululo se-brine sinceda ukongeza i-tart kunye ne-tangy flavour.

Inkqubo yokuvuna iphinda incede ukuthambisa imifuno, ibe lula ukuyidla.

Injani incasa yetsukemono?

I-Tsukemono, okanye i-pickle yaseJapan, yi-condiment ekhethekileyo kunye nencasa enokuthi isetyenziswe ukunyusa izitya ezahlukeneyo. Yenziwa ngokubilisa imifuno enjengamakhukhamba, iradishes, kunye neetheniphu kwibrine yetyuwa, iviniga, nezinye izinongo. Iipikili ezibangelwayo zinetyuwa, ezimuncu, kunye nencasa enencasa eyongeza ubunzulu obukhethekileyo kuso nasiphi na isitya.

Iikomkomere zezona zithako zisetyenziswa kakhulu kwitsukemono. Zinencasa ethambileyo ethambileyo edityaniswa netyuwa enetyuwa.

Iviniga kwi-brine yongeza i-tartness enceda ukulungelelanisa ubumnandi bekhukhamba. Ukudityaniswa kwezi zimbini kudala incasa eyodwa ehlaziyayo kwaye inencasa.

IRadishes sesinye isithako esidumileyo esisetyenziswa kwitsukemono. Zinencasa ebukhali, enesiqholo enyibilikiswe yibrine.

Iviniga kwi-brine iphinda incede ukukhupha ubumnandi bendalo be-radishes. Ukudityaniswa kwezi zimbini kudala incasa eyodwa enesiqholo kunye neswiti.

Iitheniphu zikwasetyenziswa kwitsukemono. Zinencasa eswiti kunye neyomhlaba edityaniswa yibrine enetyuwa.

Iviniga kwi-brine inceda ukukhupha ubumnandi bendalo be-turnips. Indibaniselwano yezi zimbini yenza incasa eyodwa eswiti kunye nencasa.

Ngokubanzi, i-tsukemono inencasa ekhethekileyo enetyuwa, emuncu kwaye enencasa. Ukudibanisa imifuno eyahlukeneyo kunye ne-seasonings kudala i-flavour ehlaziyayo kunye neyinkimbinkimbi. Yindlela enkulu yokongeza ubunzulu obukhethekileyo be-flavour kuso nasiphi na isidlo.

Iyintoni imvelaphi yetsukemono?

Kukholelwa ukuba imvelaphi yetsukemono yaqala ngenkulungwane yesi-8 xa yayiqala ukusetyenziswa ukugcina ukutya. AmaJapan awayila, kwaye ukusukela ngoko iye yaba yeyona nto iphambili ekutyeni kwaseJapan.

I-Tsukemono ekuqaleni yayisenziwa ngetyuwa okanye ukukha imifuno, efana nekhukhamba, iiradishes, kunye ne-eggplants.

Le ndlela yokulondoloza yandisa ubomi beshelufu yemifuno kunye nezinye izinto zokutya.

Ukutyhubela iminyaka, i-tsukemono iye yavela kwaye ngoku ibandakanya iindlela ezahlukeneyo zokuchola, njengokuntywila, ukubilisa, kunye nokubilisa.

Ukongeza ekugcineni ukutya, i-tsukemono isetyenziselwa ukongeza incasa kunye nokuthungwa kwezitya.

Idla ngokusetyenziswa njengesitya esisecaleni okanye i-condiment, kwaye ingasetyenziselwa ukuhombisa izitya okanye njengesithako kwiisosi kunye nokunxiba. I-Tsukemono ikwasetyenziselwa ukongeza umbala kunye nokuthungwa kwiisaladi kunye nezinye izitya.

Namhlanje, i-tsukemono iseyinxalenye ethandwayo yokutya kwaseJapan. Idla ngokuphakwa kunye ne-sushi, irayisi nezinye izitya, yaye isetyenziswa nakwizinye izitya ezahlukahlukeneyo, njengesuphu, isityu, ne-stir-fries.

I-Tsukemono ikwasetyenziswa kwezinye izitya ezahlukeneyo, ezinje ngeesaladi, iisandwich, kunye neesonga.

I-Tsukemono ikhona kangangeenkulungwane, kwaye isaqhubeka iyinxalenye edumileyo yokutya kwaseJapan.

Indlela yokupheka ngetsukemono

Xa upheka nge-tsukemono, kubalulekile ukwazi ukuba nini kwaye njani ukuyongeza kwisitya sakho. I-Tsukemono kufuneka yongezwe ekupheleni kwenkqubo yokupheka emva kokuba zonke ezinye izithako zongezwa.

Oku kuya kuqinisekisa ukuba i-flavour ye-tsukemono ayilahlekanga kwinkqubo yokupheka.

Xa ufaka i-tsukemono kwisitya, kufuneka iphekwe ixesha elifutshane, ngokuqhelekileyo lingabi ngaphezu kwemizuzu embalwa.

Oku kuqinisekisa ukuba i-tsukemono igcina ukuthungwa kwayo kwaye ingabi thambile kakhulu okanye i-mushy.

Ukuba ungeze i-tsukemono kwisobho okanye kwi-stew, kufuneka yongezwe ekupheleni kwenkqubo yokupheka, ngaphambi kokukhonza.

Xa ufaka i-tsukemono kwi-stir-fry, kufuneka yongezwe ekupheleni kwenkqubo yokupheka, xa imifuno kunye nezinye izithako ziphantse ziphekwe.

Xa ufaka i-tsukemono kwisaladi ebandayo okanye isangweji, kufuneka yongezwe ngaphambi nje kokukhonza. Oku kuya kuqinisekisa ukuba i-flavour ye-tsukemono ayilahlekanga ekunxibeni.

Xa ufaka i-tsukemono kwisitya serayisi, kufuneka yongezwe nje ngaphambi kokukhonza ukuze i-flavour ingadibanisi kunye.

Ngokubanzi, xa upheka nge-tsukemono, kubalulekile ukwazi ukuba nini kunye nendlela yokuyongeza kwisitya sakho.

Kufuneka iphekwe ixesha elifutshane, ngokuqhelekileyo lingabi ngaphezu kwemizuzu embalwa, ukuqinisekisa ukuba i-tsukemono igcina i-crunchy texture.

Uyigcina njani itsukemono

I-Tsukemono, okanye i-pickle yaseJapan, ithandwa kakhulu kwiitya ezininzi. Kukho iindlela ezininzi zokugcina i-tsukemono, nganye ineengenelo zayo kunye nokungalunganga.

Ngaba ungayigcina itsukemono efrijini?

Ifriji yindlela eqhelekileyo yokugcina i-tsukemono. Le ndlela ilungele ukugcinwa kwexesha elifutshane, njengoko i-tsukemono egcinwe efrijini iya kuhlala ukuya kwiiveki ezimbini. Ukufakela isikhenkcezisi kukwanceda ukugcina incasa noburhabaxa betsukemono.

Ngaba unokuyikhenkcela itsukemono?

I-tsukemono ekhenkcezayo yindlela entle yokuzigcina ixesha elide. I-Tsukemono egcinwe kwisikhenkcisi ingahlala ukuya kwiinyanga ezintandathu. Nangona kunjalo, ukukhenkceza kunokubangela ukuba i-tsukemono ibe yi-mushy kwaye ilahlekelwe yincasa yayo.

I-tsukemono enkonkxiweyo

Ukunkonkxa yenye indlela yokugcina itsukemono. Le ndlela ibandakanya ukupakisha i-tsukemono kwiingqayi kunye nokubilisa kwindawo yokuhlambela amanzi. Ukunkonkxa kunokugcina itsukemono ukuya kutsho kunyaka.

Kungakhathaliseki ukuba yeyiphi indlela oyikhethayo, kubalulekile ukugcina i-tsukemono ngokufanelekileyo ukuqinisekisa ukuba ihlala isitsha kwaye inencasa.

Yintoni oza kuyitya ngayo i-tsukemono

I-Tsukemono yinxalenye ebalulekileyo yokutya kwaseJapan. Zihlala zikhonzwa njengesitya esisecaleni, kodwa zinokusetyenziswa njenge-topping yerayisi, i-noodles, kunye nezinye izitya.

Enye yeendlela ezidumileyo zokonwabela itsukemono kukunye nesitya serayisi eshushu. Ityuwa, emuncu, kunye nencasa enencasa enencasa yepikhile inokungafani kakhulu nobumdaka berayisi.

Iipikili zingasetyenziselwa ukongeza incasa kwisitya sesuphu ye-miso. I-pickle inokongezwa kwisuphu ngelixa isapheka, okanye ifakwe njenge-topping. 

I-Tsukemono inokunikwa izitya eziqhotsiweyo okanye eziqhotsiweyo. Iipikili zingasetyenziselwa ukuthambisa intlanzi eyojiweyo, inkukhu, okanye ihagu.

Zisenokuhanjiswa ecaleni kwezitya eziqhotsiweyo ezifana ne tempura okanye tonkatsu. I-pickle inokubonelela ngokungafaniyo okuqabulayo kwi-crunchy texture yokutya okuthosiweyo. 

I-Tsukemono inokuphinda isetyenziswe njengekhapha, isetyenziswe ngesitya se-ramen okanye i-udon noodles. Okanye banokuhanjiswa ngee-sushi rolls. I-pickle inokubonelela ngokungafani kakuhle nobutyebi be-sushi. 

Zikwalungile njenge-topping yesaladi eluhlaza, okanye inokunikwa kunye nesaladi yolwandle okanye ikhukhamba okanye izitya ezibandayo ze-noodle ezifana ne-hiyashi chuka.

Izinto ezibalulekileyo malunga netsukemono

Ingqayi sisikhongozeli esiqhelekileyo esisetyenziselwa ukugcina itsukemono. IiTsukemono zihlala zigcinwa kwijagi enesiciko ukuzigcina zintsha kunye nokuthintela ukonakaliswa.

Le ngqayi ikwanceda ukuba iipikili zingangeni emoyeni, nto leyo enokubangela ukuba zonakale. Le ngqayi ikwanceda ukuba iipikili zingomi kakhulu okanye zibe manzi kakhulu, nto leyo enokubangela ukuba yonakale.

Le ngqayi iphinda incede ukuba iipikili zingavezi ukukhanya, nto leyo enokubangela ukuba ziphulukane nencasa nombala wazo.

Ukusasazeka yindlela eyaziwayo yokonwabela itsukemono. Usasazo lwenziwa ngokudityaniswa kwetsukemono, ezinje ngamakhukhamba, idaikon, kunye netswele, emva koko zidityaniswe neentlobo ezahlukeneyo zonyaka kunye nesosi. Ukusasazwa kudla ngokusetyenziswa njenge-condiment okanye njengenxalenye yesidlo esikhulu.

I-Daikon luhlobo lweradish olusetyenziswa ngokuqhelekileyo kwitsukemono. I-Daikon ihlala inqunyulwa okanye inqunyulwe kwaye ifakwe emanzini kumxube weviniga, iswekile, kunye netyuwa.

Lo mxube unceda ukugcina i-daikon kwaye uyinike incasa eyodwa. I-Daikon idla ngokusetyenziswa njengesitya esisecaleni okanye njengenxalenye yesidlo esikhulu.

Thelekisa itsukemono

Tsukemono vs sunomono

I-Tsukemono kunye ne-sunomono zombini zii-pickle zaseJapan, kodwa zahlukile kwincasa, imvelaphi, kunye nokusetyenziswa.

I-Tsukemono yi-pickle eyenziwe ngetyuwa kunye nemifuno evundisiweyo, ngelixa i-sunomono yi-pickle eyenziwe ngokuhambisa imifuno kulwelo olusekwe kwiviniga. I-Tsukemono inencasa enetyuwa kwaye imuncu kancinci, ngelixa i-sunomono inencasa eswiti nemuncu.

I-Tsukemono idla ngokwenziwa ngemifuno evela eJapan, efana nekhukhamba, isitshalo seqanda, kunye ne-daikon radish, ngelixa i-sunomono idla ngokwenziwa ngemifuno engazalelwanga eJapan, njengeminqathe, ikhaphetshu kunye netswele.

I-Tsukemono idla ngokusetyenziswa njengesitya esisecaleni okanye njenge-condiment, ngelixa i-sunomono idla ngokusetyenziswa njenge-appetizer okanye isaladi.

Tsukemono vs kimchi

I-Tsukemono kunye ne-kimchi zombini zi-pickle, kodwa ziyahluka ngencasa, imvelaphi, kunye nokusetyenziswa. I-Tsukemono yintlaka evundileyo eyenziwe ngokugalelwa ityuwa nokubilisa imifuno, ngoxa ikimchi ivundiswe ngokuvundisa imifuno eneentlobo ngeentlobo zezinongo nezinongo.

I-Tsukemono inencasa enetyuwa nemuncu kancinane, ngelixa ikimchi inencasa eqholiweyo nemuncu.

I-Tsukemono ngokuqhelekileyo iyenziwa ngemifuno evela eJapan, efana nekhukhamba, isitshalo seqanda, kunye ne-daikon radish, ngelixa i-kimchi idlalwa ngemifuno yaseKorea, njengekhaphetshu, i-radish kunye negalikhi.

I-Tsukemono idla ngokusetyenziswa njengesitya esisecaleni okanye njenge-condiment, ngelixa i-kimchi idla ngokusetyenziswa njengesitya esisecaleni okanye njengesithako kwezinye izitya.

Indawo yokutya i-tsukemono kunye ne-etiquette

Xa kuziwa kwindawo yokutya i-tsukemono, kukho iindlela ezimbalwa. Enye kukufumana indawo yokutyela yaseJapan esebenzela itsukemono njengenxalenye yemenyu yayo.

Enye kukufumana ivenkile yegrosari okanye ivenkile ekhethekileyo ethengisa itsukemono. Ekugqibeleni, unokwenza i-tsukemono yakho ekhaya usebenzisa izithako ezahlukeneyo.

Xa kuziwa kwi-tsukemono etiquette, kubalulekile ukukhumbula ukuba i-tsukemono idla ngokusetyenziswa njengesitya esisecaleni kwaye kufuneka idliwe ngamanani amancinci.

Kwakhona kubalulekile ukukhumbula ukuba i-tsukemono kufuneka idliwe ngee-chopsticks kwaye kungekhona ngezandla zakho.

Akufunekanga ixutywe nezinye izitya okanye izithako. Akufunekanga ityiwe nesosi yesoya okanye ezinye iziqholo.

Ngaba i-tsukemono isempilweni?

I-Tsukemono inokuba yongezwa okunempilo ekudleni okunokulinganisela. Iinzuzo zezempilo ze-tsukemono zibangelwa kakhulu kwizithako ezisetyenziselwa inkqubo yokukhetha.

Izithako eziqhelekileyo ziquka ityuwa, iviniga, kunye neswekile, enokunceda ukugcina imifuno, kunye nokunika incasa.

Ityuwa kunye neviniga esetyenziswa kwi-tsukemono inokunceda ekunciphiseni umngcipheko wezifo ezibangelwa kukutya, njengoko zisebenza njengezigcini zendalo.

Ukongezelela, inkqubo yokukhetha inokunceda ukugcina ezinye iivithamini kunye neemaminerali ezifumaneka kwimifuno.

I-Tsukemono inokuba ngumthombo ofanelekileyo we-fiber yokutya, enokunceda ekuphuculeni ukugaya kunye nokunciphisa ingozi yezifo ezithile.

Inkqubo yokukhetha inokunceda ukunciphisa inani lamafutha kunye neekhalori kwimifuno, ibenze ibe yinto enempilo kunezinye iintlobo zokutya.

Ngokubanzi, i-tsukemono ingaba yongezwa ngokufanelekileyo kwisondlo esinokulinganisela. Kubalulekile ukuba uqaphele, nangona kunjalo, ukuba i-tsukemono kufuneka idliwe ngokumodareyitha, njengoko iphezulu kwi-sodium kwaye ingaba noshukela ophezulu kuxhomekeke kwizithako ezisetyenziswe kwinkqubo yokukha.

Ukongezelela, kubalulekile ukujonga iileyibhile ukuqinisekisa ukuba i-tsukemono yenziwe ngezithako zendalo, njengoko ezinye iimpawu zinokuthi ziqulethe izinto ezigciniweyo okanye i-flavour.

Ngala manyathelo okhuseleko engqondweni, i-tsukemono inokuba yongezwa okunempilo kunye nencasa ekutyeni okunesondlo.

FAQ malunga netsukemono

Ngaba i-tsukemono ilungile kuwe?

Ewe, i-tsukemono ilungile kuwe. I-Tsukemono luhlobo lwemifuno echuliweyo yaseJapan, edla ngokwenziwa kwiikomkomere, iiradishes, okanye eminye imifuno. Ingumthombo omkhulu weevithamini kunye neeminerali, kwaye ineekhalori eziphantsi kunye namafutha. Ikwanefayibha ephezulu, enceda ukugcina inkqubo yakho yokwetyisa isempilweni.

isiphelo

Ndincoma kakhulu ukuzama i-tsukemono ngokwakho. I-flavour eyodwa kunye nokuthungwa kwale mifuno ekhethiweyo iya kuqiniseka ukuba yongeza into emnandi kunye nenomdla kwizidlo zakho.

Zama kwaye awuyi kudana!

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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.