Ukutya okuvela kwiNgingqi yase-Kansai: IsiKhokelo esiGqibeleleyo sokuGqibelela kwiCuisine yaseKhaya

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa ngoMeyi 29, 2023

Ummandla waseKansai umi kummandla osemazantsi kumbindi wesiqithi saseJapan iHonshū. Lo mmandla ubandakanya ii-prefectures zaseMie, eNara, eWakayama, eKyoto, Osaka, Hyogo, kunye noShiga. Kuxhomekeke ekubeni ngubani owenza umahluko, iFukui, iTokushima kunye neTottori Prefecture nazo zibandakanyiwe.

Nangona ukusetyenziswa kwegama elithi "Kansai" kunye ne "Kinki" litshintshile kwimbali, kwiimeko ezininzi zanamhlanje ukusetyenziswa kwamagama amabini kuguqulwa. Ummandla wedolophu waseOsaka, iKobe kunye neKyoto (ummandla weKeihanshin) ngowesibini uninzi lwabemi eJapan emva koMmandla omkhulu weTokyo.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Uhambo Olunencasa lokutyhutyha iKansai's Gastronomic Wonders

Ah, ummandla waseKansai- iparadesi ye-gastronomic ehleli entliziyweni ye-Honshu, isiqithi esikhulu saseJapan kunye nesinye sezona zininzi. Imimandla yaseJapan. Ikhaya leengingqi ezisixhenxe ezahlukeneyo, lo mmandla uqhayisa ngelifa lenkcubeko elinzulu elidume ngokufanelekileyo ngokutya okumanzisa emlonyeni. Ukusuka kubutyebi baselwandle baseWakayama ukuya kwizitya ezithambileyo zetofu zaseKyoto, indawo yokupheka yaseKansai iqhuba i-gamut, ibonisa iwaka leencasa ezahlukeneyo kunye nezitayile.

Ukutya kwaselwandle okuyolisayo kunye neeNyoko zenyama yehagu

Njengomntu othanda ukutya, ndiye ndanolonwabo lokuzijonga ngokwam izimanga zeKansai zegastronomic. Enye into eyandichukumisayo yayikukuthanda ukutya kwaselwandle kulo mmandla. Nokuba lelona libanjiswa lintsha kumanzi amaninzi e-Wakayama okanye i-fugu edume kakubi (i-pufferfish) esuka e-Hyogo, umdlalo we-seafood we-Kansai womelele.

Kodwa akukho malunga neentlanzi kuphela apha. I-Kansai yaziwa nangokutya kwayo inyama yehagu. Thatha, umzekelo, isisu sehagu esinyibilikayo esivela e-Osaka, esidibanisa inyama ethambileyo kunye nesosi etyebileyo, enencasa-ubungqina obuyinyani bobuchule bokupheka baloo ngingqi.

Itswele, iiPickles, kunye nazo zonke izinto eziTangy

Ukutya kweKansai akukhona nje malunga nezithako eziphambili; imalunga nesamente exhasayo. I-anyanisi, umzekelo, idlala indima yeenkwenkwezi kwiitya ezininzi, yongeza i-crunch eyolisayo kunye ne-tang kumxube. Kwaye masingalibali uthando lommandla ngoyolo olucoliweyo. Ukusuka kwi-ubiquitous umeboshi (i-plums epickled) ukuya kwi-shibazuke eyaziwa kakhulu kodwa emnandi ngokulinganayo (i-cucumber epickled kunye ne-eggplant), umdlalo we-pickle we-Kansai usendleleni.

Ukudityaniswa kweeNcasa: Isitayile seCulinary esahlukileyo sase-Kansai

Yintoni eyahlula ukutya kwe-Kansai kubuchule bayo obukhethekileyo bokudibanisa iincasa ezahlukeneyo kunye nezimbo, ukwenza izitya ezizezanamhlanje kwaye zendele nzulu kwisithethe. Nantsi imizekelo embalwa yezitya zokutyikitya zika-Kansai ezibonisa le ngxubevange yencasa:

• I-Okonomiyaki: I-pancake enencasa ethandwayo evela e-Osaka, eyenziwe ngentlama ebhityileyo, ikhaphetshu, kunye neentlobo ezahlukeneyo zokuthambisa, kubandakanya inyama yehagu, intlanzi yaselwandle, kunye netshizi.
• I-Takoyaki: Enye intandokazi ye-Osaka, ezi ziqwenga ezijikelezileyo, ezilumayo zizaliswe ngamaqhekeza e-octopus athambileyo kwaye afakwe nge-tangy sauce kunye ne-bonito flakes.
• U-Ise Udon: Uvela kwiSithili saseMie, esi sidlo sinee-noodle ezityebileyo, ezihlafunwayo kwi-sauce etyebileyo, esekwe kwisoya, ehlala ihonjiswe ngamatswele aluhlaza kunye nee-tempura bits.

Njengoko ubona, i-gastronomy ye-Kansai yahlukile kwaye idlamkile njengommandla ngokwawo. Ke, ukuba ukhe wazifumana ukulo mmandla weJapan, qiniseka ukuba uzisa umnqweno wakho wokutya- ukwi-adventure yokupheka efana nenye!

IHyogo: Uhambo lweCulinary ngexesha kunye nokungcamla

Njengoko ndandihambahamba kwizitrato zesithili saseHyogo, andizange ndikwazi ukuzibamba ndamangaliswa yimbali etyebileyo yokupheka eyayindingqongile. Ukususela kwizidlo ze-regal kaiseki eziye zabonwa ziinkosi kunye nobukhosi, ukuya kukutya okuthobekileyo kwesitrato okuye kwavuyisa abantu basekuhlaleni kangangeenkulungwane, i-Hyogo's cuisine ngokwenene ingqina ubugcisa kunye nomdla wabantu bayo.

Esinye sezona zidlo ezimele i-Hyogo yinyama yenkomo ye-marbled ye-Kobe, ubumnandi obuye bafana nommandla. Ithenda, inyibilika emlonyeni wakho kunye nencasa etyebileyo yale nyama ixabisekileyo ngokwenene yeyona nto iphambili kwi-gastronomy. Kodwa i-adventure yokupheka ayipheli apho; I-Hyogo ikwalikhaya leentlobo ngeentlobo zokutya okumnandi kunye nezikhethekileyo ezibonisa izithako ezahlukeneyo kunye neencasa zalo mmandla.

Izitya ezimnandi zeHyogo

Njengoko ndaqhubeka nohambo lwam lokupheka nge-Hyogo, ndafumanisa ezinye zezona zitya zithandwa kakhulu kwingingqi, kuquka:

• Himeji Oden: Isitya esithuthuzelayo sehotpot esenziwe ngeentlobo ngeentlobo zemifuno, iikeyiki zentlanzi, kunye nezinye izithako ezifakwe kumhluzi onencasa. Ukungcamla esi sidlo emthunzini wenqaba entle yeHimeji yayingamava endingenakuze ndiwalibale.

• Ikanago no Kugini: Isitya esikhethekileyo kunye nencasa esenziwe kwi-ikanago (i-sand eel) ephekwe kwi-soy sauce emnandi kunye ne-savory glaze. I-eel e-crispy, i-eel ebethwayo yayinomdla omnandi kwimifuno ethambileyo, ethambileyo ehamba nayo.

• U-Akashiyaki: Ekwaziwa njenge "octopus dumpling balls," ezi ziphako zimnandi zasesitalatweni zenziwa kwintlama yeqanda ethambileyo ezaliswe ngamaqhekeza e-octopus athambileyo kwaye anikwe nesosi enencasa yediphu.

• I-Takenoko Soba: Isitya esihlaziyayo nesanelisayo esenziwe ngee-soba noodles ezicekethekileyo kunye namahlumelo e-bamboo athambileyo, umthunywa wokwenyani wexesha lasentwasahlobo eHyogo.

Ubugcisa beKaiseki kunye neTea eHyogo

Akukho luhambo oluya kumhlaba we-Hyogo wokupheka oluya kugqitywa ngaphandle kokufumana ukutya okumnandi kwe-kaiseki. Ezi zidlo zezifundo ezininzi zibonisa ezona zithako zibalaseleyo zamaxesha onyaka kunye nobugcisa bompheki, kunye nesitya ngasinye esilungiswe ngobuchule kwaye sinikezelwe. Ndibe nethamsanqa ngokwaneleyo lokonwabela isidlo se-kaiseki e-Nishimuraya, i-rykan eyaziwayo e-Kinosaki Onsen, apho iincasa ezithambileyo kunye nomboniso omangalisayo wandishiya ndibambe ongezantsi.

Ngokuqinisekileyo, akukho sidlo se-kaiseki siya kugqitywa ngaphandle kwekomityi yeti eluhlaza, kwaye ukuthanda kukaHyogo kwesi siselo samandulo kubonakala kwizindlu ezininzi zeti kunye ne-cha (tea) iigadi. Ivumba elithozamisayo kunye neencasa ezifihlakeleyo zeti zisebenze njengento ehambelana nesidlo, kwaye khange ndikwazi ukuzibamba ndizive ndinonxibelelwano nelifa lasebukhosini kunye nelifa elibekekileyo njengoko bendirhabula iti yam.

Njengoko ndicinga ngohambo lwam lokupheka nge-Hyogo, ndichukunyiswa yiyantlukwano emangalisayo kunye nobutyebi bendawo yokutya. Ukusuka kwisidlo se-regal kaiseki ukuya kukutya okuthobekileyo kwesitrato, ilifa le-gastronomic ye-Hyogo lithatha iwaka leminyaka kwaye linika incasa yembali kunye nenkcubeko yaseJapan engenakulibaleka ngokwenene.

I-Kyoto eyonwabisayo: Uhambo lweCulinary ngokusebenzisa iNkunzi yaMandulo yaseJapan

E-Kyoto, ikomkhulu lamandulo laseJapan, ubugcisa be-kaiseki ngamava okupheka agqitywe kwi-millennium. Esi sidlo sesiqhelo sezifundo ezininzi luphawu lokwenyani lwelifa legazi laseKyoto elityebileyo. Ndikhumbula amava am okuqala e-kaiseki, apho isitya ngasinye sasilungiselelwe ngokucokisekileyo kwaye sinikelwe ngononophelo olukhulu kunye nobugcisa. Iincasa zaziethe-ethe, kodwa zingalibaleki, kwaye umboniso wawungeyonto imfutshane njengobugcisa. I-Kaiseki ayikho nje ngokutya, kodwa kunye nokuxabisa amaxesha aguqukayo kunye nobuhle bendalo.

Ukonwabela iiNcasa zeSoba yaseKyoto

Njengoko ndandihambahamba kwizitrato zaseKyoto, andizange ndikwazi ukuzibamba kodwa ndabona ubuninzi beendawo zokutyela zesoba. Esi sidlo silula kodwa sinencasa senziwe nge-buckwheat noodles kwaye sisisiseko kwindawo yaseKyoto yokupheka. Iinoodle zidla ngokuhanjiswa zibandayo kunye nesosi yokudipha okanye kushushu kumhluzi onencasa. Ndikhumbula ndihleli kwivenkile epholileyo ye-soba, ndihlamba ii-noodles ezinqwenelekayo, kwaye ndiziva ndikhululekile kunye nokufudumala okunokubonelela ngesitya se-soba kuphela.

IHotpot iyonwabisa: Impendulo kaKyoto ekuNtuthuzelweni kokutya

IHotpot, isidlo esithandwayo eKyoto, ngumzekelo ogqibeleleyo wobugcisa bokupheka besixeko. Ndikhumbula ndingqonge imbiza eqhumayo yomhluzi nabahlobo, sipheka iintlobo ngeentlobo zezithako ezifana nemifuno, itofu, kunye nenyama ecekethekileyo. Umba odityanelweyo we-hotpot uwenza ukuba ube mnandi kwaye ube ngamava okutyela asebenzisanayo, alungele ukwabelana nabantu obathandayo. Amanye amava endiwathandayo kwi-hotpot eKyoto abandakanya:

• Ukwenza isampulu yenyama yenkomo ye-Kobe eyenziwe ngemabhile evela kwisithili saseHyogo eselumelwaneni
• Ukwanelisa incasa eyodwa ye-Himeji oden, isitya se-hotpot esinezithako ezahlukeneyo ezifakwe kumhluzi onencasa.
• Ukungcamla isitya sehotpot sokuqala esivela eNishimuraya, irykan eKinosaki Onsen

Ixesha leTea eKyoto: Ikhaya leTea eluhlaza yaseJapan

Alukho uhambo oluya eKyoto oluya kugqitywa ngaphandle kokuzifica kwiti edumileyo eluhlaza yesixeko, okanye “cha.” Njengoko ndandibhadula kumabala eti anomtsalane, andizange ndikwazi ukuzibamba ndaziva ndinenzolo kunye nokunxibelelana nembali etyebileyo yaseKyoto. Umsitho weti, isiko leenkulungwane zakudala, yinto entle kwaye ecamngcayo ebonisa ubugcisa bokwenza kunye nokukhonza iti eluhlaza. Ndibe nethamsanqa ngokwaneleyo lokuthatha inxaxheba kumsitho weti, kwaye yayilixesha elingalibalekiyo elandivumela ukuba ndibuxabise ngokwenene ubunzulu kunye nobunzima benkcubeko yeti yaseKyoto.

I-Adventures yokutya esitratweni: Ukusuka e-Takenoko ukuya eTako-yaki

Xa ndandihlola izitrato ezinyakazelayo zaseKyoto, ndandisoloko nditsalwa livumba elimnandi labathengisi bokutya esitratweni. Enye yezinto endandizithanda kakhulu yi-takeoko, okanye i-bamboo shoots, isidlo esithandwayo sasentlakohlaza. La mahluma athambileyo adla ngokugalelwa kumhluzi onencasa aze agalelwe nerayisi, nto leyo esenzela isidlo esilula kodwa esanelisayo. Esinye isitalato sokutya esitratweni e-Kyoto yi-tako-yaki, iibhola ze-dumpling ezibethelweyo ezizaliswe yi-octopus kunye ne-sauce ene-tangy. Ndikhumbula ngomdla ndilinde emgceni kwindawo yokuma ye-tako-yaki edumileyo, ndinochulumanco ukungcamla i-crispy, umphandle wegolide kunye ne-octopus ethambileyo ngaphakathi.

Iincasa ezikhunjulwayo: Ikanago kunye neBaron yaseKinosaki

Ngexesha lokuhamba kwam eKyoto, ndibenethamsanqa lokungcamla izitya ezikhethekileyo. Esinye sezo zidlo yayiyi-inago, intlanzi encinane edla ngokutyiwa. Ezi ntlanzi zincinci zilungiswa ngokucokisekileyo, ziqhotswe zibe crisp kwaye ziqatywe ngesosi eswiti nenencasa. Indibaniselwano yencasa kunye nokwakheka kwenzelwe amava amnandi akhumbulekayo. Esinye isidlo esingalibalekiyo sasiyi "Baron yaseKinosaki," isitya endidibana nayo e-Nishimuraya, i-ryokan ekhankanywe ngasentla eKinosaki Onsen. Esi sidlo, sinenkala yonke ephekwe kwihotpot, yayibubungqina bokwenyani bobuchule bukaKyoto bokupheka kunye nesiphelo esifanelekileyo kuhambo lwam lwe-gastronomic kwesi sixeko sakudala.

Uhambo lweCulinary through Mie: Ulonwabo lwaseNxwemeni kunye nokunye

Khawube nomfanekiso-ngqondweni woku: Ndihamba kwizitrato zeSithili saseMie, iparadesi engaselunxwemeni kumbindi weJapan, ndivukelwe yintlantsi yomdla ngenxa yobuhlobo bam nomntwana waseJapan endandifunda naye kwisikolo samabanga aphantsi. Olo nxibelelwano lwavutha ukuthanda ukutya kwaseJapan kunye nenkcubeko endizise apha, ndilungele ukuphonononga izitya zalapha ekhaya ukuba uMie anikeze.

I-Smorgasbord yokwenyani yezimuncumuncu

U-Mie waziwa ngokutya okwahlukeneyo, ukusuka kwixabiso elilula kunye nentsha ukuya kwizitya ezimnandi. Njengoko ndandihamba kulo mmandla, ndiye ndafumanisa i-smorgasbord yokwenyani yencasa kunye nokuthungwa, kunye nesitya ngasinye sinikezela ngamava ahlukileyo. Ezinye zezinto eziphambili ziquka:

• Inyama yenkomo ye-Matsuzaka: Idla ngokuthelekiswa nenyama yenkomo ye-Kobe, le nyama inencasa sesinye sezidlo zika-Mie eziphambili. Ubume obuthambileyo, obunemabhile bungcwele.
• Ise Udon: I-noodle etyebileyo, ehlafunwayo kumhluzi ovuthiweyo, i-Ise Udon yinguqu yengingqi yesitya esithandwayo saseJapan. Izahlulo zesisa kunye neencasa ezityebileyo zenza kube yinto ekufuneka izame.
• I-Tekone sushi: Imali yokukhwela yabalobi, esi sidlo sinezilayi ezitsha zentlanzi efakwe kwisosi yesoya kwaye yahanjiswa ngerayisi. Impembelelo yonxweme ibonakala kuyo yonke into.

Ukuphonononga indawo yokuzalwa ye-Setskitsune Udon kunye nezinye izitya ze-Udon

I-Mie ikwayindawo yokuzalwa ye-Setskitsune Udon, isitya esifudumeza umphefumlo esidibanisa i-udon noodles kunye ne-tofu eqhotsiweyo. Umhluzi wegolide kunye ne-tofu ye-tofu incoma ngokugqibeleleyo i-noodle, idala ukuhambelana kwee-flavour kunye neengqungquthela. Njengoko ndandiphonononga ngakumbi, ndafumanisa ukuba uMie ubonelela ngobutyebi bezinye izitya ze-udon, ngasinye sineejiji zayo ezizodwa:

• Amadombolo e-udon ohlobo lwe-Mie: Amadombolo athambileyo, angumqamelo enziwe ngentlama ye-udon, agalelwe kumhluzi onencasa.
• I-Swirling pink udon: Isitya esibukekayo esimangalisayo, ezi noodles zifakwe kwi-pink fish paste, zongeza umbala kunye nencasa efihlakeleyo, eyahlukileyo.

Ukungcamla kweNkcubeko yamaBhuda

Ngexesha lokuhlala kwam eMie, ndafumana nethuba lokufumana ukutya kwamaBhuda kuloo mmandla, okwaziwa ngokuba yishojin ryori. Le mali yokukhwela inyama ilula, kodwa inencasa emangalisayo, ibonisa izithako ezitsha, zalapha ekhaya kunye namalungiselelo achubekileyo abapheki bommandla. Ezinye izitya ezibalaseleyo ziquka:

• I-tofu ethosiweyo kunye nemifuno yexesha lonyaka: Umphandle okhanyayo, ococekileyo unika indawo yangaphakathi ethambileyo, e-creamy, ehambelana ngokugqibeleleyo yi-flavour ecekeceke yemifuno.
• Ithanga eligayiweyo eline-miso: Isitya esithuthuzelayo esibonakalisa ubumnandi bendalo bethanga, bomelezwa yi-umami-rich miso.

Njengoko ndandiqhubeka nohambo lwam lokupheka kwiSithili sase-Mie, ndandisoloko ndimangaliswe ziintlobo-ntlobo nobunzulu bencasa, ukuthungwa, kunye neempembelelo zenkcubeko ezenza ukuba ukutya kwalo mmandla kukhetheke ngokwenene. Ukusuka kulonwabo oluselunxwemeni lwe-tekone sushi ukuya kubushushu bomphefumlo we-Setskitsune Udon, i-Mie inika i-adventure yokupheka engayi kuphoswa.

Ukuphonononga ubumnandi beCulinary yaseNara

Njengoko ndandihambahamba kwizitrato ezintle zaseNara, ikomkhulu lamandulo laseJapan, ndabona intabalala yemifuno evundiweyo nokutya okuvundisiweyo okwakukho kwiishelufu zeevenkile zasekuhlaleni. INara idume ngobuchule bayo obukhethekileyo bokubila, obudluliselwe kwizizukulwana ngezizukulwana kwaye iyinxalenye ebalulekileyo yelifa lemveli lokupheka kulo mmandla. Ezinye zeemveliso ezivuthwe kakhulu zibandakanya:

• I-Narazuke: Indibaniselwano eyonwabisayo yemifuno kunye nesizathu, oku kunyangwa okucoliweyo kububungqina bokwenyani bobuchule bukaNara bokubila.
• IMackerel Sushi (Saba Zushi): Isongelwe ngamagqabi epersimmon, olu hlobo lwesushi lubonisa i<em>mackerel efakwe emanzini kumxube onencasa yerayisi-iviniga.
• I-Chagayu: Isidudu serayisi esithuthuzelayo esenziwe ngeti eluhlaza, esi sidlo sibonisa uthando lommandla lokutya okugalelwe iti.

Ukuphunga ngenxa kaNara yaseZulwini

INara likhaya lezinye zezona ziselo zintle eJapan, kwaye njengomntu othanda ukuthanda utywala, andikhange ndikwazi ukulinda ukwenza isampulu yotywala basekhaya. Ndaya kwishishini lotywala leTomomarusan, apho iingcali zivuma ukuba enye yezona zinto zibalaseleyo kulo mmandla ziveliswa. Njengoko ndandirhabula isiselo sasezulwini, ndafunda ngobuchule bokwenza utywala obungcwele obuye badluliselwa kwizizukulwana ngezizukulwana.

Obunye ubuchule bubandakanya ukusebenzisa i-byproduct ye-sake fermentation, eyaziwa ngokuba yi-sake kasu, ukwenza umhluzi okhethekileyo kunye nencasa. Lo mhluzi ke usetyenziswa kwiindidi ezahlukeneyo zokutya, ukuqinisekisa ukuba akukho nxalenye yenkqubo yokubilisa iya konakala.

Ukuzonwabisa kwiNdawo yeSitrato saseNara

Alukho uhambo oluya eNara oluya kugqitywa ngaphandle kokuzonwabisa ngokutya okudumileyo kwesitrato. Njengoko ndandibhadula kwizitrato eziphithizelayo zaseOsaka, ndandivuyiswa kukufumana intaphane yezibiliboco zokwanelisa iminqweno yam. Okunye okufuneka kuzanywe ukutya kwasesitalatweni kubandakanya:

• I-Kitsune Udon: Isitya esinentliziyo esine-udon noodles esineqhekeza elincinci le-tofu eqhotsiweyo, esi sidlo sifanelekile kwabo bafuna ukutya okuzalisayo ekuhambeni.
• I-Ehomaki: Le miqulu ye-sushi eshinyeneyo iyonwatyelwa kwilizwe lonke ngexesha lomnyhadala we-Setsubun, kodwa inguqulelo kaNara ibonakalisa indibaniselwano ekhethekileyo yezithako eziyenza yahluke kwezinye.
• I-Kushikatsu: Izikeyi zenyama engqushiweyo neyojiwe nzulu, ukutya kwaselwandle, kunye nemifuno, ezi zinto ziphathwayo zasesitalatweni zigqibelele kwabo bafuna isampulu yeencasa ezahlukeneyo kwindawo enye.
• I-Takoyaki: Iibhola ezizaliswe yi-Octopus yokulunga okubethekisiweyo, oku kutya okumnandi kufuneka kuzanywe kuye nawuphi na umthandi wokutya ondwendwela ummandla.

Njengoko ndandiqhubeka nohambo lwam lokupheka eNara, ndandihlala ndimangaliswe ziincasa ezikhethekileyo kunye nobuchule obuchaza ukutya kwalo mmandla. Ukusuka kulonwabo olukhethiweyo lwe-narazuke ukuya kwi-sips yasezulwini ngenxa, indawo yokutya yaseNara ibubungqina bembali etyebileyo yommandla kunye nokuzinikela ekugcineni ilifa layo lokupheka.

Osaka: Ikomkhulu leCulinary kwiNgingqi yaseKansai

Njengoko ndandihambahamba kwizitrato eziphithizelayo zaseOsaka, andizange ndikwazi ukuzibamba ndamangaliswa kukutya okwahlukahlukeneyo okwakufumaneka. Esi sixeko, esihlala sibizwa ngokuba yi "Kitchen yaseJapan," sinembali ende kunye nembali yokugqwesa kwezokupheka. Ukusuka kwimifuno yamandulo evuthweyo ukuya kukutya kwezitrato zanamhlanje, i-Osaka's cuisine ibonisa ukubaluleka kokutya kubomi bemihla ngemihla babantu bayo.

Esinye sezizathu eziphambili zokubalasela kwe-Osaka kwi-culinary yindawo ekuyo kwiNgingqi yaseKansai. Lo mmandla wasentshona waseJapan ube liziko lokulinywa kwerayisi ukusukela kumaxesha amandulo, kwaye irayisi ihlala isisiseko kwizitya ezininzi oza kuzifumana apha. Kodwa ayisiyiyo irayisi kuphela eyenza ukuba ukutya kuka-Osaka kukhetheke kakhulu. Inkcubeko yokutya yesixeko yimbiza enyibilikayo yencasa kunye nobuchule, itsala inkuthazo kuzo zombini izithethe zasemaphandleni nezasedolophini.

Ukutya kweClassic Osaka Street: Takoyaki kunye neKushikatsu

Njengoko ndandibhadula kwizitrato zaseOsaka, andizange ndikwazi ukuzibamba kodwa ndatsalwa livumba elimnandi elalivela kwiindawo ezininzi zokuthengisa ukutya. Ukutya okuqhelekileyo kwesitrato esibini ekufuneka sikuzame yitakoyaki kunye ne-kushikatsu.

• Takoyaki: Ezi bhola ze-octopus zibethiweyo ziyinto ethandekayo e-Osaka. Isiseko se-takoyaki yintlama yentlama, ehlala izaliswe ngamaqhekeza e-octopus, itswele eliluhlaza, kunye nejinja echuliweyo. Iibhola ziphekwe kwi-molds ye-hemispherical eyahlukileyo, enokuthi ibonakale ngokulula kwii-takoyaki stalls. Xa sele ziphekiwe, ziyaphetshwa kwaye zogqunywe ngesosi eswiti nenencasa, kwaye zigalelwe ngamagqabi ebhonito kunye nokhula lwaselwandle. Igama elithi "takoyaki" liguqulelwe ngokufanelekileyo ngokuthi "ingwane eqhotsiweyo," kwaye ezi ziqhekeza zinencasa kufuneka uzame xa undwendwela e-Osaka.

• I-Kushikatsu: Okunye ukutya kwesitrato sase-Osaka, i-kushikatsu ine-skewered kunye nenyama eyosiweyo, intlanzi yaselwandle kunye nemifuno. I-skewers ifakwe kwi-batter emnandi kunye ne-breadcrumbs ngaphambi kokuba iqhotyiswe kwi-brown yegolide. Kwiindawo zokuthengisela ze-kushikatsu, uya kufumana iintlobo ngeentlobo zeeskewers onokuthi ukhethe kuzo, nto leyo eyenza kube yinto eyonwabisayo kunye namava okutyela.

Unique Sushi kaOsaka: Saba Narezushi kunye neMeharizushi

Indawo ye-sushi yase-Osaka yahluke kakhulu njengayo yonke i-cuisine yayo. Ngelixa uza kufumana iziseko zesushi eziqhelekileyo njenge-nigiri kunye ne-maki rolls, kukho iminikelo embalwa ekhethekileyo ongayi kufuna ukuyiphosa.

• I-Saba Narezushi: Le ndlela yakudala ye-sushi iquka i-mackerel ebiliswe kwirayisi ixesha elide. Umphumo uba yincasa emnandi, etyebileyo umami eyahluke kakhulu kwisushi onokuthi uyiqhelile. I-Saba narezushi kuthiwa yavela eNara, kodwa ibe yinxalenye ethandekayo ye-Osaka's culinary landscape.

• I-Meharizushi: Ezi bhola ezincinci, ezicinezelwe ngesandla ze-sushi zisongelwe ngamagqabi e-mustard, zibanika incasa eyahlukileyo kunye nokubonakala. I-Meharizushi idla ngokuzaliswa ngerayisi kunye neentlobo ngeentlobo zezithako, ezifana nemifuno ekhethiweyo okanye intlanzi ephekiweyo. Le fomu yesushi ephathwayo nefanelekileyo ifanelekile ukonwabela ekuhambeni.

Intshayelelo eSweet kwiiDesserts zika-Osaka: Imomochi kunye ne-Ehomaki

Akukho tyelelo e-Osaka oluya kugqitywa ngaphandle kokuzonwabisa kwezinye zezinto ezimnandi zesixeko. Njengoko ndandisenza isampulu kwindlela yam esixekweni, ndiye ndafumana izimuncumuncu ezimbini eziqinisekileyo zokwanelisa izinyo lakho elimnandi.

• I-Imomochi: Ezi keyiki zebhatata zezona zikhethekileyo, zinentlama yangaphandle kunye nokuzaliswa okuswiti, okugudileyo okwenziwe kwiibhatata ezicujiweyo. I-Imomochi ihlala yonwaba njengonyango lonyaka ngexesha leenyanga zokuwa, kodwa ungayifumana unyaka wonke kwiivenkile ezikhethekileyo kunye neekhefi.

• I-Ehomaki: Ngelixa i-ehomaki iluhlobo lwe-sushi roll eyonwabela kwilizwe lonke ngexesha lomnyhadala we-Setsubun, i-Osaka ibeka i-twist yayo kolu nyango lumnandi kwaye lunencasa. Imiqulu izaliswe zizithako ezahlukahlukeneyo, ezifana nemifuno ekhethiweyo, intlanzi ephekiweyo, kunye ne-omelet emnandi. Ukudityaniswa kweencasa kunye nokuthungwa kwenza i-ehomaki ibe yindlela ekhethekileyo kunye neyomnandi ye dessert.

Njengoko ndandiqhubeka nohambo lwam lokupheka e-Osaka, andizange ndikwazi ukuzibamba kodwa ndichukumisekile yimbali yokutya okutyebileyo kwesi sixeko kunye neentlobo ngeentlobo ezimangalisayo zezitya ezikhoyo. Ukususela kwizinto ezisisiseko zokutya ezitalatweni ukuya kwiindlela zakudala ze-sushi, ukutya kwe-Osaka kububungqina bokubaluleka kokutya kubomi babantu bayo. Ke, kwixesha elizayo xa uzifumana kwesi sixeko sidlamkileyo, qiniseka ukuba uthatha ixesha lokuphonononga kwaye wonwabele iincasa ezininzi ezifumaneka ku-Osaka.

I-Shiga: I-Adventure yeCulinary kwiLizwe le-Omi yenkomo kunye nokunye

Imiswe phakathi kwezixeko eziphithizelayo zaseKyoto naseNagoya, iSithili saseShiga sihlala singahoywa ngabantu abathanda ukutya. Kodwa mandikuxelele, bubuncwane bokutya obulindele ukufunyanwa. Ngembali yayo etyebileyo kunye nokutya okukhethekileyo, iShiga inikezela ngobunzulu beencasa eziya kushiya incasa yakho icela ngaphezulu.

I-Omi Beef: Ngokuqinisekileyo eyona Wagyu iNxibelele

Xa kuziwa kwinyama yenkomo, iShiga Prefecture likhaya lolona hlobo lufunwayo kakhulu: inyama yenkomo yeOmi. Le wagyu yodwa kunye netyebileyo yaziwa ngokumangalisa kwayo okumangalisayo kunye nokuphumelela. Njengoko ndandilunywa okokuqala, andizange ndikwazi ukuzibamba kodwa ndimangaliswe kukunyibilika komlomo wakho kunye nokugqabhuka kweencasa okwalandelayo. Ndithembe, ngamava ongayi kufuna ukuwaphosa.

UKamo Ryori: Ukonwabela Uyolo lweZitya zeDada zeShiga

IShiga ikwadume ngeKamo Ryori, okanye ukutya kwedada. Amadada alo mmandla akhuliswe kwindawo ekhethekileyo, nto leyo ebangela incasa yokwenene. Ndaba novuyo lokuzama izitya ezimbalwa ze-Kamo Ryori, kwaye nganye ibonise ubumnandi bedada kunye nobunzulu bencasa ngendlela eyahlukileyo. Ukuba ungumntu othanda idada, uShiga's Kamo Ryori kufuneka uzame.

Iincasa ezivela kwiLake Biwa: Elona chibi likhulu eJapan

ILake Biwa, elona chibi likhulu eJapan, ikwiSithili saseShiga kwaye ibonelela ngentabalala yokutya kwaselwandle okutsha. Enye yeentlanzi ezithandwa kakhulu echibini yi-Biwa trout. Ndithe ndakuyizama, ndothuswa yincasa yayo ecekeceke kunye nokuthamba kwayo. Nazi ezinye izibiliboco zeLake Biwa onokuthi ngokuqinisekileyo uzisampula:

• IFunazushi: yisushi enegwele eyenziwe ngecrucian carp
• I-salmon ye-Biwa: uhlobo olunqabileyo nolumnandi lwesalmon efumaneka eLake Biwa kuphela
• I-Goby tempura: Intlanzi ye-goby ekrwada kwaye inencasa enzulu

Ukwamkela i-Unique and Rich Cuisine yaseShiga

Njengoko ubona, iShiga Prefecture yiparadesi yomthandi wokutya. Ukusuka kwinyama yenkomo ye-Omi entsonkothileyo ukuya kwiincasa zoqobo zeKamo Ryori kunye nokutya kwaselwandle okutsha okusuka eLake Biwa, kukho into yokuba wonke umntu ayonwabele. Ke kwixesha elizayo xa ukuMmandla weKansai, ungaphoswa lithuba lokuthatha uhambo lokutya eShiga. Iincasa zakho ziya kukubulela.

IWakayama: IParadesi kaFoodie kwiNgingqi yaseKansai

Kuhambo lwam lokudlula eWakayama, ndiye ndafumanisa ukuba le ngingqi inezitya ezahlukeneyo zerayisi ezibonisa ukusekwa kwayo okunzulu kwisidlo saseJapan. Umzekelo, i-meharizushi yandibamba kwangethuba. Ezi bhola zerayisi, ziboshwe ngamagqabi emostade avutshiweyo, zisitya esidumileyo sendawo endisibonileyo sibonakala kwiindawo ezininzi zokutyela. Incasa emnandi, enegwele yamagqabi incedisana ngokugqibeleleyo nerayisi eswiti, encangathi.

Enye indalo emnandi endikhubeke kuyo yimomochi, uhlobo lwekeyiki yetapile eyenziwe ngomgubo werayisi kunye nebhatata. La maqebengwana amancinci ayinto eyolisayo kwi-mochi yaseJapan, kwaye ndifumene ukuba ibe yi-snack ezalisekileyo ngexesha lokuphonononga kwam emaphandleni.

Inyama yenkomo ebalaseleyo kaWakayama: Kumanushi

IWakayama likhaya lenkomo yodumo iKumanoushi, inzala enembali ende kwisithili. Lo mzekelo uphambili wemfuyo yaseJapan yayikhuliselwe ukuthutha iimpahla kunye nokunceda abahambi ngezonqulo kwindlela yokuya eKumano Kodo. Ngokuhamba kwexesha, ukufuya okukhethiweyo kwakha inyama yenkomo yodidi oluphezulu eyaziwa ngokuba yi-marbling ekhethekileyo, enika ukuba inyibilike emlonyeni wakho.

Ndonwabele ukungcamla inyama yenkomo yaseKumanushi kwindawo yokutyela yasekuhlaleni, kwaye ndingatsho ngokuzithemba ukuba sesona sitya senyama yenkomo sesona ndakha ndanaso. Ukuba ungumntu othanda inyama yenkomo yaseJapan, oku kufuneka uzame xa undwendwela iWakayama.

Umngeni kwiindidi zeRamen: IChuka Soba kaWakayama

I-Wakayama yaziwa ngokuba yi-ramen yayo emnandi, ngakumbi uhlobo olubizwa ngokuba yi-chuka soba. Esi sidlo sidumileyo sinee-noodle ezithambileyo, ezibhityileyo kumhluzi osekwe kwisosi yesosi. Ndifumene ukuthungwa kwee-noodles ukuba kuzaliseke ngokumangalisayo, ngelixa i-shoyu (i-soy sauce) isiseko sibonelela nge-flavour enzulu, ecebileyo.

Yintoni eyenza iChuka soba yeWakayama yahluke kwezinye iintlobo zeramen kukujija kwayo elunxwemeni. Iindawo zokutyela ezininzi ezikufutshane nonxweme, njenge-Ide Shoten, zongeza izitya zabo ngokutya kwaselwandle kwasekhaya. Ngapha koko, i-Ide Shoten yavotelwa enye yezona ndawo zibalaseleyo zokutyela ze-ramen eJapan yi-CNN.

UWakayama's Saba Narezushi: Ukungcamla kwaseJapan yamandulo

Ngexesha lokuhlala kwam eWakayama, ndibe nethamsanqa lokuzama i-saba narezushi, isidlo esibonisa imihla yokuqala yesushi eJapan. Esi sidlo se-mackerel esivundisiweyo sikude kwi-sushi esiyaziyo namhlanje, kodwa inika ingqiqo eyodwa kwimvelaphi yesi sidlo sithandekayo.

I-Saba narezushi yenziwe ngokukhetha i-mackerel kwirayisi kwaye ivumele ukuba ivulele ixesha elide. Umphumo waba kukutya okutshisayo, kodwa okumnandi ngokumangalisayo endikufumene kulucelomngeni kwaye kunomvuzo ukukutya.

Ukuqalisa kwiKansai Culinary Adventure: Tofu, Fugu, and Beyond

Njengomntu ozibiza ngokwakhe, ndihlala nditsalwa kwizithethe ezityebileyo ze-culinary zommandla waseKansai. Kutyelelo lwam lokuqala, ndothuswa ngokuvuyisayo luluhlu olubanzi lokukhetha imifuno ekhoyo. I-Tofu, eyona nto iphambili kwi-cuisine yaseJapan, ithatha indawo enkulu kwizitya ezininzi zaseKansai. I-tofu yasekhaya yenziwa kusetyenziswa izithako ezikhethwe ngononophelo, okukhokelela kuthungelwano oluthambileyo nolugudileyo olungenakuthintelwa ngokulula.

• Izitya zetofu zesintu ziquka i-yudofu (i-tofu egalelwe ngobunono) kunye ne-agedashi tofu (i-tofu eqhotsiweyo nzulu kumhluzi omnandi).
• Imifuno ikwadlala indima ebalulekileyo kwi-Kansai cuisine, ehlala icolile okanye ifakwe kwisitokhwe esinencasa.
• Kwabo bafuna amava okutya imifuno, zama i-Kyoto dish eyaziwayo, i-yuba, eyenziwe ngesikhumba engaphezulu kobisi lwesoya olubilayo.

UFugu: Ukutya okuluncuthu

Umntu akanakuthetha ngokutya kwe-Kansai ngaphandle kokukhankanya i-fugu, i-pufferfish edume kakubi eyaziwayo ngetyhefu enokuba yingozi. Ndikhumbula ukudibana kwam okokuqala nobu bumnandi buyingozi, ndiziva ndixubene nemincili kunye noloyiko njengoko ndibukele umpheki elungiselela ngononophelo isitya.

• I-Fugu idla ngokusetyenziswa njenge-sashimi, enezilayi ezicekethekileyo zephepha ezicwangciswe ngendlela entle epleyitini.
• Ngabapheki abanelayisensi kuphela abavumelekileyo ukuba balungiselele i-fugu, njengoko impazamo encinci ekulungiseleleni inokubulala abathengi.
• Amalungu okuzala enkunzi ye<em>fugu agqalwa njengento ekhethekileyo, exatyiswayo ngenxa yendlela emile ngayo nencasa yawo.

Iimvakalelo zoMsi: I-Kansai's Grilled Syolves

Iindlela zokupheka ze-Kansai zahlukene njengezithako zayo, kunye nokuqhotsa kulukhetho oludumileyo lokutya kwaselwandle kunye nezitya zenyama. Ndikhumbula ivumba lomsi elaliphuma kwizitrato zaseOsaka, linditsalela kwindawo yokutyela epholileyo yeyakitori.

• I-Yakitori, amaqhekeza enkukhu e-skewered eyosiwe phezu kwamalahle, sisidlo esithandwayo e-Kansai, esinamaqhekeza ahlukeneyo kunye nezinongo onokukhetha kuzo.
• Abathandi bokutya kwaselwandle bayakonwabela intlanzi egcadiweyo yalo mmandla, edla ngokuphakwa ngokupheleleyo kwaye ihamba necala lemifuno ecoliweyo.
• I-Okonomiyaki, i-pancake eyolisayo eyenziwe nge-batter-based batter kunye neentlobo ezahlukeneyo zokuzaliswa, sesinye isitya esimele sizame e-Kansai.

IiNdibano zeQela: INkcubeko yokuTya eDityanisiweyo yase-Kansai

Enye yezinto endizithandayo kwinkcubeko yokutya yaseKansai kugxininiso lokutya okuhlangeneyo. Izitya ezininzi ziyilelwe ukuba kwabelwane ngazo phakathi kwabahlobo kunye nosapho, ukukhuthaza umanyano kunye nobudlelwane.

• Izitya zeembiza ezishushu, ezifana ne-sukiyaki ne-shabu-shabu, zidla ngokunanditshwa ngokwamaqela, abantu abatyelayo beziphekela izithako zabo kwimbiza exutywe nomhluzi obilayo.
• I-Kushiage, i-skewers eyojiweyo yenyama, intlanzi yaselwandle, kunye nemifuno, zihlala zihanjiswa kwii-assortments ezinkulu, ezilungele ukwabelana phakathi kwabahlobo.
• Okokugqibela, ungaphoswa kukuzama i-kaiseki, isidlo sesiqhelo sezifundo ezininzi esibonisa ezona zithako zibalaseleyo kunye nobuchule bokupheka.

isiphelo

Ummandla waseKansai yiparadesi ye-gastronomic enokutya okuninzi okumnandi ukuzama. Ngokuqinisekileyo kuya kufuneka ujonge lo mmandla kwaye ungcamle izibiliboco zasekhaya.

Eyona ndlela ilungileyo yokwenza oko kukuthatha uhambo lokutya kwaye ujonge lo mmandla ngokwakho.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Funda simahla

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.