I-Miso Paste icacisiwe: Iindidi ezi-4 kunye nezigidi zokusetyenziswa

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-Agasti 20, 2022

UMiso ngu isinongo intlama eveliswa ngokubilisa zesoya ngetyuwa kunye nekoji (Aspergillus oryzae) esetyenziswa ekuphekeni kwaseJapan ukunika amandlaumami” incasa. Isetyenziselwa isiseko se-aa kwiisosi kunye ne-marinades kwaye yaziwa kakhulu ngokusetyenziswa kwayo kunye nedashi njengesuphu ye-miso.

I-Miso inamaminerali amaninzi kunye namavithamini kwaye iphezulu kwiprotheni, ngoko i-miso idlale indima ebalulekileyo yezondlo kwi-feudal Japan.

I-Miso ibisetyenziswa kakhulu eJapan ukusukela oko, kokubini ekuphekeni kwemveli kunye nanamhlanje, kwaye ifumana ukuthandwa kwihlabathi liphela.

I-Miso ngokuqhelekileyo inetyuwa, kodwa incasa kunye nevumba layo lixhomekeke kwizinto ezahlukeneyo kwizithako kunye ukubila inkqubo.

Iindidi ezahlukeneyo ze-miso zichazwe njengetyuwa, iswiti, umhlaba, iziqhamo, kunye nencasa.

I-analogue yesiShayina ye-miso yaziwa ngokuba yi-dòujiàng (豆酱).

Kukho ubuncinane iwaka leentlobo ze-miso paste, ezinemibala eyahlukeneyo, incasa, kunye nokwakheka.

Lixesha lokuba uphonononge: yintoni le paste ye-miso eneneni yenziwe, kwaye kutheni idumile?

I-Miso paste inezinto ezininzi, kwaye amaJapan ayisebenzisa kwiindidi ezahlukeneyo zokutya. Yicinge njengodidi lwe-condiment.

Jonga incwadi yethu entsha yokupheka

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Yintoni ekwipaste ye-miso?

I-Miso i-paste inokwenziwa ngokukhethiweyo kwezithako ukufezekisa iintlobo ezintathu ze-miso. Isiseko sayo yonke intlama ye-miso ziimbotyi zesoya, ityuwa, i-koji (ifungus), kwaye nokuba irayisi, ibhali, okanye i-buckwheat (iinkozo) zongezwa ukuphumeza iintlobo ezahlukeneyo.

Isithako esibalulekileyo kwi-miso paste yi-Koji (Aspergillus oryzae), eligama lesiJapan le-fungus kunye nokungunda.

I-Miso kukutya okukhuliswe, kuxhomekeke kwiibhaktheriya kunye nokuvundiswa.

I-Koji yi-fungus ekwabizwa ngokuba yi-Aspergillus Oryzae, kwaye isetyenziswa njengesiseko okanye isiqalo sespore sokungunda ukwenza ukutya okubilisiweyo.

Njengoko iKoji iqalisa ukukhula kwaye ifukame, ikhupha i-glutamate. Oku kungenxa yesitatshi esijike sibe yiswekile. Ngenxa yoko, intlama ifumana loo ncasa yeumami.

I-koji ixutywe nerayisi, iimbotyi zesoya, kunye nerhasi (okanye ezinye iinkozo) ukwenza i-miso. Lo mxube ufumana inkqubo yokuvubela.

Incasa yeumami ixhomekeke ekubeni inde kangakanani inkqubo yokuvubela. Okukhona ibila, kokukhona incasa ye-miso yomelela kwaye iba mnyama umbala.

Ziziphi iintlobo ezahlukeneyo ze-miso?

Ezona miso zisetyenziswa kakhulu zimhlophe, tyheli, kwaye zibomvu. Ezi ziintlobo ezisisiseko ze-miso; kunjalo, kukho ezinye ezahlukeneyo misos ezisetyenziselwa iintlobo ezahlukeneyo izitya Japanese.

Mhlawumbi uyazibuza, "yintoni umahluko phakathi kweentlobo ezahlukeneyo ze-miso?"

Abavelisi beMiso banokudlala ngeenxa zonke ngeencasa, ngoko ke kukho intaphane yeencasa ze-miso. Kuxhomekeke kubungakanani bekoji, iimbotyi zesoya, irayisi, okanye irhasi ekumxube.

Kweli candelo, ndiza kuchaza zonke kunye nokuba zilungele ntoni.

Iindidi ezine eziphambili ze-miso paste zezi:

1. I-miso emhlophe - i-shiromiso - inombala omthubi okhanyayo kakhulu kunye nencasa ephakathi.
2. I-miso etyheli - i-shinshumiso -umbala otyheli kunye nencasa eyomeleleyo kunemhlophe - idla ngokwenziwa ngebhali endaweni yerayisi.
3. I-miso ebomvu - i-akamiso - umbala omnyama - i-flavour ebukhali kakhulu, ityuwa kakhulu kunye ne-pungent.
4. I-Awase miso, indibaniselwano yeentlobo ezimbini okanye ngaphezulu ze-miso zokuncamathisela, rhoqo i-shiro kunye ne-aka.

Emantla eMelika, kukho nodidi lwesine oluncinci olubizwa ngokuba yi-aase, elingumxube womhlophe kunye ne-miso paste ebomvu.

I-miso emhlophe - Shiro

Imiso emhlophe okanye i-Shiro miso yi-miso odla ngokuyibona isetyenziswa kwiisuphu kunye neesaladi. Yenziwe ngeembotyi zesoya ezibilisiweyo kunye nerayisi, kwaye nangona ibizwa ngokuba yi-miso emhlophe, intlama eneneni inombala omncinci omthubi.

Ngokungafaniyo nezinye iintlobo ze-miso, i-miso emhlophe ihlala ivundisiwe ixesha elifutshane kwaye inencasa emnandi ethambileyo.

Ngenxa yencasa yayo yokukhanya, i-miso emhlophe ithathwa njengolona hlobo luguquguqukayo lwe-miso kwimarike kwaye inokufumaneka kwiiresiphi ezininzi.

Ukupheka njani nge-miso emhlophe: Indlela efanelekileyo yokupheka nge-miso emhlophe kukusebenzisa njenge-marinade okanye kwiisaladi. Ukuba unguye ujonge ukwenza isuphu ye-miso, i-miso emhlophe nayo iya kuba yeyona nto ifanelekileyo yokukhetha njengoko ingenako ukungcamla.

Ufuna ukuzama uMiso omhlophe? Jonga iMiso Tasty Organic Shiro Cooking Paste

I-miso etyheli – iShinshu

I-miso ephuzi ikwabizwa ngokuba yi-Shinshu miso kwaye yinto oya kuyibona rhoqo kwimifanekiso emininzi. Njenge-miso emhlophe, igama elithi miso elityheli aliwubonakalisi ngokupheleleyo umbala wokwenyani we-miso njengoko likhangeleka ngathi yintlama emdaka.

I-miso etyheli iqhele ukwenziwa ngokusebenzisa iimbotyi zesoya ezibilisiweyo kunye nebhali. Izitya ezenziwe nge-miso etyheli zihlala ziphethe incasa yomami eyomeleleyo kuba zishiywe ukuba zivubele ixesha elide kune-miso emhlophe.

Ukupheka njani nge-miso etyheli: Ungasebenzisa i-miso etyheli xa ulungiselela ukunxitywa kwesaladi okanye i-sauce glazes. Njengoko incasa ye-miso etyheli yomelele kune-miso emhlophe, abanye abapheki okanye abapheki bosapho banokukhetha ukusebenzisa i-miso emthubi ukwenza isuphu.

I-miso ebomvu - Aka

I-miso ebomvu yeyona nto ibuhlungu kwiindidi ezahlukeneyo ze-miso kwiimarike. Ikwabizwa ngokuba ngu-Aka miso kwaye mhlawumbi kuphela kwe-miso eyinyani kwigama layo kuba uya kuyibona ikwimo yomdaka omnyama okanye obomvu.

I-miso ebomvu idla ngokusetyenziswa kwiimbotyi zesoya ezivutshiweyo kunye nebhali okanye ezinye iintlobo zeenkozo. I-miso ebomvu idla ngokushiywa ukuba ibile ixesha elide kune-miso emhlophe kunye nephuzi ukufezekisa lo mbala.

Ngenxa yobude bokubila, i-miso ebomvu nayo inetyuwa kakhulu, ke kuya kufuneka uyisebenzise ngononophelo ekuphekeni kwakho. Uninzi lwabapheki basekhaya bangasebenzisa i-miso encinci ebomvu kwisidlo esigcwele incasa.

Ukupheka njani nge-miso ebomvu: I-miso ebomvu idla ngokuphatha umami owomeleleyo, okwenza ukuba kube kuhle ukuyisebenzisa xa upheka inyama okanye imifuno. Ngokungafaniyo ne-miso emhlophe kunye nephuzi, i-miso ebomvu ayisoloko ifanelekile ukusetyenziswa kwiisuphu.

Phuma Red Hikari Organic Miso

Gourmet miso paste

Ekubeni kukho iintlobo ezininzi ze-miso, kukho ezinye iinketho ezifake izithako ezongezelelweyo. Nazi iintlobo ezine ezidumileyo ze-miso:

• IGenmai miso: yenziwe ngerayisi emdaka kwaye inencasa ye nutty.
• Soba miso: yenziwe nge buckwheat kwaye inencasa efana neyakisoba noodles.
• Mugi miso: iqulethe intwana yeenkozo, inomlinganiselo ophezulu weembotyi zesoya.
• I-Dashi miso paste: le ntlama iqulethe i-dashi kuyo, iyenza isiseko esifanelekileyo sesuphu ye-miso. Ungayenza ngaphandle kwesitokhwe sedashi, ngokusebenzisa le ntlama, ukongeza amanzi ashushu, ii-noodles, kunye nemifuno.

UMiso omnyama

Akukacaci ukuba yeyiphi eyona iresiphi ye-miso emnyama. Abanye abantu bayenza ngokupheleleyo kwiimbotyi zesoya, ngelixa kwezinye iindawo zaseJapan, zenziwe ngeembotyi zesoya ezivutshiweyo kunye neenkozo ezimnyama, ngokuqhelekileyo i-buckwheat.

Olu hlobo lwe-miso lunencasa kakhulu kwaye lunamandla.

Ukupheka njani nge-miso emnyama: Inamandla kwincasa, ngoko ke yisebenzise kancinci kwaye uyongeze kwisuphu kunye nentlanzi, okanye ezinye izitya zenyama ze-umami flavour eyomeleleyo.

Ibhali uMiso

Nangona ingathandwa kangako, i-barley miso isenencasa kwaye inencasa, ngakumbi kwiisuphu. Iprofayili ye-flavour iphakathi kwe-miso ebomvu nemhlophe. Inombala otyheli omdaka.

Le paste ye-miso ithandwa kakhulu kwimimandla emibini: iKyushu kunye neShikoku.

Ukupheka njani ngebhali miso: Olu hlobo lwe-miso lufanelekile kwiisobho kunye ne-marinades. Kodwa abantu abaninzi bathanda ukuyifaka kwiingubo zesaladi. Kananjalo, iyancedisa imifuno emininzi, ngoko ke unokuyisebenzisa njengesinongo.

Kutheni i-miso paste idumile?

Ngaphandle kwento yokuba imnandi kwaye inencasa, i-miso paste isempilweni.

Ekubeni i-miso kukutya okuvundisiweyo, iqulethe ibhaktheriya ye-probiotic "elungileyo", eyaziwa ngokuba yi-bacteria ye-gut enempilo, enceda ekutyeni.

I-Miso paste inegalelo kwintlalontle yendlela yokwetyisa. Ikwangumthombo olungileyo weevithamini B, E, K, kunye ne-folic acid.

Ngoko ke, unokucinga ukuba oku kutya kunomsoco kwaye kunempilo yomzimba. Into kuphela ekufuneka uyilumkele ngumxholo ophezulu wesodium.

Yiyo loo nto ebangele ukuthandwa kwe-miso ngokuhamba kwexesha kwihlabathi liphela, ngakumbi ukusukela ngo-2010 xa uphendlo lwe-miso lwaqala ukukhula ngokukhawuleza.

I-Miso inetyuwa, kodwa kukho iintlobo ze-sodium miso paste ephantsi ezikhoyo, ezifana le ivela kwi-brand Honzokuri.

Le ntlama inesodium ephantsi, oku kuthetha ukuba umxholo wetyuwa uphantsi kakhulu kune-miso eqhelekileyo. Kananjalo akukho MSG kwimveliso. Yi-miso emthubi kunye nencasa ephakathi.

Uyigcina njani i-miso paste?

I-shelf-life ye-miso paste ubuncinane unyaka omnye, nangaphezulu, ukuba igcinwe kwifriji, xa ivuliwe.

Eyona ndlela yokugcina i-miso paste ikwisikhongozeli sayo sokuqala efrijini. Nje ukuba uyisebenzise, ​​​​beka iplastiki yokusongela phezu kwayo ukukhusela i-oxidization.

Kukho ulwazi oluninzi oluphikisanayo malunga ne-miso, kodwa silapha ukuze sikhanyise ngakumbi kuyo.

I-Miso paste inobomi obude beshelufu ukuba nje uyigcina ngokufanelekileyo. Emva kokuba uvule i-miso, beka iplastiki yokugoqa kwaye uyigqume ngaphambi kokubeka isiciko kwakhona. Gcina i-miso kwifriji.

Ngokuhamba kwexesha, umbala we-miso uba mnyama, kodwa akuthethi ukuba uhambile, yinkqubo yendalo ukuze ukwazi ukuyisebenzisa. Ukuba kukho ukubunjwa kwesikhunta okanye iphunga elibi elibi, yilahle loo mveliso.

Ngaba imiso ihamba kakubi?

Ekubeni i-miso kukutya okuvundisiweyo, akubi ngokukhawuleza. I-miso kukutya kokugcina ngenxa yokuba inetyuwa kwaye igcwele ibhaktheriya ekhuliswe.

UMiso akabi kakubi nje usawugcina efrijini. Incasa ayitshintshi kwaye ungayigcina i-miso malunga nonyaka omnye efrijini.

Ubomi beshelufu ye-miso buphakathi kweenyanga ezi-9-18.

Ngaba uphilile u-miso?

Ukutya okuvundisiweyo kusempilweni ngokubanzi ngenxa yesiqulatho sakho seprobiotic ephezulu. I-Miso luhlobo 'lwe-superfood' enezibonelelo ezininzi zempilo. Ekubeni i-miso kukutya okukhuliswe kunye nokuvuthwayo, ilungile kwinkqubo yokugaya.

Iqulethe iibhaktheriya ezilungileyo zamathumbu, ezinegalelo kwinkqubo yokugaya enempilo.

I-Miso igcwele i-amino acids, i-copper, i-zinc, i-omega-3 fatty acids, i-vitamin B, kunye ne-vitamin K, kunye ne-manganese.

Into enye ekufuneka uyilumkele ngumxholo ophezulu wesodium. Ngoko ke, ukuba awukwazi ukutya ukutya okunetyuwa, sebenzisa kuphela i-miso ngokumodareyitha.

Ukufumana ezona zibonelelo zesondlo kwi-miso, yongeze ekutyeni xa kungashushu kakhulu.

Imvelaphi ye-miso

Umanduleli we-miso yaseJapan yayiyintlama enegwele yaseTshayina ebizwa ngokuba yiJiang.

Kukholelwa ukuba le ntlama enegwele eyenziwe ngeembotyi zesoya yaziswa eJapan ziimonki zamaBhuda ezivela eTshayina.

Amazwe amaninzi aseAsia aphuhlise ezawo iinguqu ze-miso kodwa intlama isenazo izithako ezifanayo kunye nencasa eqhelekileyo ye-umami.

EJapan, abantu balapha benza i-miso ngerayisi ebilisiweyo kunye neembotyi zesoya. Imveliso eninzi yaqala ngenkulungwane ye-17.

Ukusukela ngoko, i-miso iye yakhula ekuthandeni kuba abantu baqaphela ukuba isempilweni kwaye inencasa kangakanani. UMiso unika nasiphi na isitya esimdaka incasa enzulu yomhlaba.

Kukho ingxoxo eqhubekayo malunga nemvelaphi echanekileyo ye-miso paste. I-Miso, enyanisweni, ayiyonto yaseJapan. I-paste efanayo yaqala ukusetyenziswa e-China ngekhulu le-4.

Yayisenziwa ngokuxuba iimbotyi zesoya, utywala, ityuwa, nengqolowa ukuze umxube uvubele.

Igama elithi 'miso' laqala ukuvela kwifom ebhaliweyo ngonyaka we-800, kwaye ukususela ngoko, ibe yinto eqhelekileyo kwiitya ezininzi zaseAsia.

UMiso wafudukela eJapan esebenzisa iimonki zamaBhuda ngaxa lithile kwinkulungwane yesi-7. Kulapho yaba yi'miso' njengoko sisazi namhlanje.

Ezinye izithako zatshintshwa, kwaye incasa yaphuculwa. Inguqulelo yaseJapan ye-miso paste yeyona ithandwa kakhulu namhlanje.

Ngaba imiso vegan?

Uninzi lweentlobo ze-miso ziyi-vegan. Intlama ngokwayo ayiqulathanga izithako ezithathwe kwizilwanyana. Nangona kunjalo, isuphu ye-miso ayisoloko i-vegan.

I-paste yongezwa kwisuphu enokuthi iqulethe inyama okanye ezinye izithako ezingenayo i-vegan. Enye isuphu ye-miso yenziwe nge-dashi kunye ne-bonito flakes, ngokuqinisekileyo ayisiyi-vegan.

Ufunde kwakhona: Miso vs. Marmite, Indlela yokusebenzisa zombini + Umahluko ochaziweyo

Kukuphi ukutya osebenzisa kukho i-miso paste?

I-Miso paste isetyenziswa kakhulu kwisuphu. Isobho seMiso sisidlo esixhaphake kakhulu kumazwe aseAsia naseMntla Melika.

EJapan, kulisiko ukuba nesuphu ye-miso ngesidlo sakusasa. Ke, i-miso iye yaba yeyona nto iphambili kwimizi yaseJapan, kwiivenkile zokutyela, okanye kwindawo yokukhuphela ngaphandle.

Intlama eneneni inosetyenziso oluninzi. Nalu uluhlu lwezona ntlobo zidumileyo zokutya onokuthi wongeze i-miso kuzo:

• Iisobho
• Iisosi
• Ukunxiba
• Umhlaseli
• Izitovu
• IiMarinade
• URamen
• Izitya ze-noodle
• imifuno
• Tofu
• Salads

Xa usebenzisa i-miso paste, ufuna ukuqiniseka ukuba awuze ubeke intlama kwizitya ezibilayo. Ufuna ukongeza intlama kwisitya ekupheleni kwexesha layo lokupheka.

Ukuba ubilise kakhulu, ubushushu buya kutshabalalisa ibhaktheriya enempilo kunye neenkcubeko ze-miso, kwaye uya kusala ngaphandle kweenzuzo zezempilo zale nhlama.

Xa uthenga isithako esitsha oza kusisebenzisa kwiresiphi, awukuzondi ukugqiba nje ngembiza enkulu yezithako ezidibanisa ifriji yakho? Nam futhi.

Ndithathekile kancinci ngokugcina iibhotile ezingacwangciswanga kwifriji yam zibe buncinci…

Ndiye 'kwimishini' xa ndifumana isithako esitsha sokufumana iindlela zokusisebenzisa kwezinye iiresiphi, ngokukhawuleza, kunye nezinto ezininzi ezimnandi ezifunyenweyo ... uhlobo lwam lweprojekthi.

Ufunde kwakhona: sebenzisa le stock yemifuno enempilo endaweni yomhluzi wenkukhu

Ukunxitywa kwesaladi

I-Miso izisa kwivinaigrette umgangatho omangalisayo, omnandi. Gcoba i-spoonful ye-sherry okanye iviniga yewayini, i-1-2 ye-olive ye-olive eyongezelelweyo kunye ne-3 ithispoon encinci ye-miso unamathisele kunye nesaladi ezimbini. Okanye zama iresiphi esiza kwabelana ngayo ekupheleni kweli nqaku.

Isuphu yekhosi engundoqo

Isuphu yeMiso inokuba yinto yokuqala oyicingayo malunga ne-miso. Umboniso wesintu udla ngokuba ngumhluzi okhanyayo kunye nokhula lwaselwandle kunye neetyhubhu zetofu.

Nangona kunjalo isuphu ye-miso inokuba kukutya okuhle ngokwazo…

Zisa iikomityi ezi-3 zesitokisi ukuba zibilise uze udibanise i-1-2 yecephe ye-miso emhlophe. Ukwenza kube nentsingiselo ngakumbi, yongeza imifuno, iprotheni kunye / okanye i-noodles. Oku kunganceda abantu aba-2.

Kwi-stir-fries

UMiso incasa ngendlela emangalisayo kwi-stir-fries. Nangona kunjalo, kuba i-ethe-ethe kakhulu kungcono ukugqiba ukupheka i-stir fry yakho kwaye uyivumele ipholile ngaphambi kokuba ungeze i-miso kumxube.

Itswele lebhega

Indlela emnandi kakhulu yokuzisa iibhega zakho kwinqanaba elilandelayo. Ndiwucule lo mbono kumpheki okrelekrele uDan Hong waseSydney.

Kwibhotolo encinci, pheka amatswele akho ade athambe, emva koko uwasuse ebushushwini kwaye ugxothe i-miso encinci ukunambitha. Ngokuqhelekileyo, iitispuni enye ukuya ezimbini zanele.

Kwii-marinades

Sebenzisa i-miso kwi-marinade ukuze ufumane zonke ezi ncasa zimnandi zifakwe ngokwenene. Awudingi nokulinda ukuba ihambe ngobusuku, imizuzu emi-5 ukuya kwe-10 inokuba ngaphezulu kokwaneleyo.

Ukudibanisa amacephe ama-6 iwayini emhlophe okanye imirin okanye Chinese Shaoxing iwayini ngamacephe ama-2 e-miso yindawo elungileyo yokuqala. Oko kwanele ukuba marinate inyama 2 abantu. I-pan fry okanye i-barbecue.

Njengesosi ekhonza ecaleni

Kwioli encinci, pheka inyama okanye intlanzi. Susa i-pan ekushiseni kwaye ubeke iprotheni yokuphumla kwiiplate zokukhonza.

Yongeza isipuni seviniga yewayini, i-2 tablespoons ye-miso emhlophe, kunye ne-tablespoon yamanzi ashushu kwijusi ye-pan, kwaye ufefe phezu kwenyama / intlanzi yakho.

isiphelo

I-Miso yintlama enegwele eyinika incasa eyomeleleyo, into ongayi kuyifumana kwezinye iindawo zokutya, kodwa isisiseko sezidlo ezininzi zaseJapan.

Kuhle ukuzama kwaye uqhelane neendibaniselwano zencasa onokuthi uzenze ngayo.

Ufunde kwakhona: ezi zezona mpawu zokuncamathelisa i-miso kunye neencasa zokusebenzisa

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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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.