Ukudla okuvela Esifundeni sase-Kansai: Umhlahlandlela Ophelele Wokudlela Kwasendaweni Okungcono Kakhulu

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe uMeyi 29, 2023

Isifunda sase-Kansai sisendaweni eseningizimu-maphakathi yesiqhingi esikhulu sase-Japan i-Honshū. Lesi sifunda sihlanganisa izifunda zaseMie, Nara, Wakayama, Kyoto, Osaka, Hyogo, and Shiga. Kuya ngokuthi ubani owenza umehluko, i-Fukui, i-Tokushima kanye ne-Tottori Prefecture nayo ifakiwe.

Nakuba ukusetshenziswa kwegama elithi "Kansai" nelithi "Kinki" kushintshile emlandweni, ezimweni eziningi zanamuhla ukusetshenziswa kwamagama amabili kuyashintshana. Isifunda sasemadolobheni i-Osaka, i-Kobe kanye ne-Kyoto (isifunda sase-Keihanshin) singesesibili esinabantu abaningi e-Japan ngemva kwe-Greater Tokyo Area.

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Uhambo Olumnandi Ngezimangaliso Ze-Gastronomic Kansai

Ah, isifunda saseKansai- ipharadesi le-gastronomic elihlala enhliziyweni ye-Honshu, isiqhingi esikhulu sase-Japan kanye nesinye seziningi Izifunda zaseJapane. Njengoba kuyikhaya lezifunda eziyisikhombisa ezihlukene, lesi sifunda sinefa elijulile lamasiko elidume ngokufanele ngokudla okumnandi komlomo. Kusukela engcebweni yokudla kwasolwandle ye-Wakayama kuya ezitsheni ezithambile ze-tofu zase-Kyoto, indawo yokupheka yase-Kansai ihamba phambili, ikhombisa ukunambitheka nezitayela eziyinkulungwane.

Ukudla Kwasolwandle Okujabulisayo kanye Nenyama Yengulube

Njengomuntu othanda ukudla, ngiye ngaba nenjabulo yokuzihlola mathupha izimangaliso ze-gastronomic zase-Kansai. Into eyodwa eyangihlaba umxhwele uthando lwale ndawo nokudla kwasolwandle. Noma ngabe izinhlanzi ezisanda kubanjwa ezivela emanzini amaningi e-Wakayama noma i-fugu edumile (i-pufferfish) evela ku-Hyogo, igeyimu ye-seafood ye-Kansai inamandla.

Kodwa akukhona nje ngezinhlanzi lapha. I-Kansai yaziwa nangokuthi izitsha zayo zengulube ezinoshukela. Thatha, isibonelo, isisu senyama yengulube esincibilika emlonyeni wakho esivela e-Osaka, esihlanganisa inyama ethambile nesoso ecebile, enoshukela- ubufakazi bangempela bekhono lokupheka lesifunda.

U-anyanisi, ukhukhamba, nazo zonke Izinto Tangy

Ukudla kwe-Kansai akukhona nje izithako eziyinhloko; imayelana nabalingisi abasekelayo. U-anyanisi, isibonelo, udlala indima ebalulekile ezitsheni eziningi, engeza i-crunch ejabulisayo kanye ne-tang ku-mix. Futhi masingakhohlwa uthando lwesifunda lokujabulisa okufakwe emanzini anosawoti. Kusukela ku-umeboshi etholakala yonke indawo (ama-plums afakwe emanzini anosawoti) kuya ku-shibazuke engaziwa kakhulu kodwa emnandi ngokulinganayo (amakhukhamba afakwe emanzini anosawoti kanye nesitshalo seqanda), igeyimu ye-pickle ye-Kansai iseduze.

I-Fusion of Flavour: Isitayela Sokupheka Sase-Kansai Esiyingqayizivele

Okuhlukanisa ukudla kwe-Kansai yikhono layo eliyingqayizivele lokuhlanganisa ukunambitheka nezitayela ezahlukene, ukudala izitsha ezesimanjemanje nezigxile kakhulu kusiko. Nazi izibonelo ezimbalwa zezitsha zesiginesha zika-Kansai ezibonisa lokhu kuhlanganisa kwama-flavour:

• I-Okonomiyaki: Ikhekhe elidumile elimnandi elivela e-Osaka, elenziwa ngenhlama emincane, iklabishi, kanye nezinhlobonhlobo zokugcotshwa, okuhlanganisa ingulube, ukudla kwasolwandle, noshizi.
• I-Takoyaki: Enye intandokazi ye-Osaka, lezi zokudla okulula eziyindilinga, ezikulunywayo zigcwele izingcezu ze-octopus ezithambile futhi zifakwe isoso elimnandi nama-bonito flakes.
• I-Ise Udon: Ivela esiFundeni sase-Mie, lesi sidlo sihlanganisa ama-noodle ama-udon aminyene, ahlafunwayo ku-sauce ecebile, esekelwe ku-soy, evame ukuhlotshiswe ngo-anyanisi oluhlaza kanye namabhithi e-tempura.

Njengoba ubona, i-gastronomy ye-Kansai ihlukahlukene futhi inempilo njengesifunda ngokwaso. Ngakho-ke, uma kwenzeka uzithola ukule ngxenye ye-Japan, qiniseka ukuthi uletha isifiso sakho sokudla- usohambeni lokuzijabulisa olungekho olunye!

I-Hyogo: I-Culinary Adventure Ngesikhathi Nokunambitha

Njengoba ngangihambahamba emigwaqweni yesifunda saseHyogo, angikwazanga ukuzibamba ngimangazwa umlando ocebile wezokupheka owawungizungezile. Kusukela ekudleni kwe-regal kaiseki okwake kwajatshulelwa amakhosi kanye nabasebukhosini, kuya ekudleni okuthobekile komgwaqo osekunezinkulungwane zeminyaka kujabulisa abantu bendawo, ukudla kwe-Hyogo kuwubufakazi ngempela bobuciko nothando lwabantu bayo.

Esinye sezitsha ezimele kakhulu ze-Hyogo inyama yenkomo ye-Kobe enemabula, ukudla okwehla esiphundu esifana nesifunda. Ithenda, ukuncibilika emlonyeni wakho kanye nokunambitheka okucebile kwale nyama eyigugu ngempela kuyingqophamlando ye-gastronomy. Kodwa i-adventure ye-Culinary ayigcini lapho; I-Hyogo futhi iyikhaya lezinhlobonhlobo zezidlo ezihlukile nezimnandi ezibonisa izithako ezihlukene zesifunda nama-flavour.

Izitsha ezijabulisayo ze-Hyogo

Njengoba ngiqhubeka nohambo lwami lokupheka ngidlula e-Hyogo, ngathola ezinye zezitsha ezithandwa kakhulu esifundeni, kuhlanganise:

• I-Himeji Oden: Isitsha se-hotpot esiduduzayo esenziwe ngenhlobonhlobo yemifino, amakhekhe ezinhlanzi, nezinye izithako ezididiyelwe ngomhluzi onomsoco. Ukunambitha lesi sidlo ethunzini le-Himeji Castle enhle kakhulu kwaba into engingasoze ngayikhohlwa.

• I-Ikanago no Kugini: Isitsha esiyingqayizivele nesimnandi esenziwe nge-ikanago (i-sand eel) ephekwe nge-soy sauce glaze enoshukela nenambitheka. I-crispy, i-eel eshaywayo yayihluke ngokujabulisayo kumifino ethambile, ethambile eyayihambisana nayo.

• I-Akashiyaki: Eyaziwa nangokuthi "amabhola e-octopus dumpling," lokhu kudla okumnandi kwasemgwaqweni kwenziwa nge-batter yeqanda elithambile eligcwele izingcezu ze-octopus ezithambile futhi ziphakelwa isoso elimnandi lokucwiliswa.

• I-Takenoko Soba: Isitsha esiqabulayo nesanelisayo esenziwe ngama-soba noodle azacile namahlumela e-bamboo athambile, isithunywa seqiniso sokupheka sesizini yasentwasahlobo e-Hyogo.

Ubuciko Be-Kaiseki Netiye e-Hyogo

Alukho uhambo oludlula endaweni yezokudla ye-Hyogo olungaphela ngaphandle kokuthola ukudla kwe-kaiseki okuhle kakhulu kwesifunda. Lokhu kudla kwezifundo eziningi kukhombisa izithako zesizini ezinhle kakhulu kanye nobuciko bompheki, isidlo ngasinye esilungiswe kahle futhi sethulwa. Ngibe nenhlanhla yokujabulela ukudla kwe-kaiseki e-Nishimuraya, i-ryokan edumile e-Kinosaki Onsen, lapho ukunambitheka okuntekenteke nesethulo esihle kwangishiya ngimangele.

Yiqiniso, akukho sidlo se-kaiseki esingaphela ngaphandle kwenkomishi yetiye eliluhlaza, futhi uthando lukaHyogo ngalesi siphuzo sasendulo lubonakala ezindlini zayo eziningi zetiye nasezingadini ze-cha (tiye). Iphunga elipholile kanye nama-flavour acashile wetiye kusebenze njengokuphelelisa kahle esidlweni, futhi angikwazanga ukuzibamba kodwa ngizwa umuzwa wokuxhumana nefa lesifunda lobukhosi kanye nelihloniphekile njengoba ngiqhabula itiye lami.

Njengoba ngizindla ngohambo lwami lokupheka ngidlula e-Hyogo, ngihlabeka umxhwele ngokuhlukahluka okumangalisayo nokunotha kokudla kwesifunda. Kusukela ekudleni kwe-regal kaiseki kuya ekudleni okuphansi komgwaqo, ifa le-Hyogo le-gastronomic lihlanganisa inkulungwane yeminyaka futhi linikeza ukunambitha komlando namasiko ase-Japan angenakulibaleka ngempela.

I-Kyoto Ejabulisayo: Uhambo Lokudla Ngenhloko-dolobha Yasendulo YaseJapane

E-Kyoto, inhloko-dolobha yasendulo yaseJapane, ubuciko be-kaiseki buyisipiliyoni sokupheka esenziwe saphelela phakathi nenkulungwane yeminyaka. Lokhu kudla kwendabuko okunezifundo eziningi kuyisithombe sangempela sefa lase-Kyoto elicebile le-gastronomic. Ngikhumbula isipiliyoni sami sokuqala se-kaiseki, lapho isidlo ngasinye sasiphekwe ngobunono futhi bethulwa ngokucophelela okukhulu nangobuciko. Ama-flavour ayentekenteke, nokho ekhumbuleka, futhi isethulo sasingesiwo umsebenzi wobuciko. I-Kaiseki ayigcini nje ngokudla, kodwa futhi mayelana nokwazisa kwezinkathi zonyaka ezishintshayo kanye nobuhle bemvelo.

Ukunambitha Ama-Flavour e-Kyoto's Soba

Njengoba ngangihambahamba emigwaqweni yase-Kyoto, angikwazanga ukuzibamba kodwa ngabona inala yezindawo zokudlela ze-soba. Lesi sidlo esilula kodwa esimnandi senziwe ngama-noodle ka-buckwheat futhi siyisisekelo sokudla kwe-Kyoto's culinary scene. Ama-noodle avame ukuphakelwa abandayo nesoso yokucwilisa noma ashise kumhluzi onambithekayo. Ngikhumbula ngihlezi esitolo se-soba esithokomele, ngehlisa ama-noodle amnandi, futhi ngizwa umuzwa wokunethezeka nokufudumala okunganikezwa yisitsha se-soba kuphela.

I-Hotpot Delights: Impendulo ka-Kyoto Yokudla Kwenduduzo

I-Hotpot, isidlo esidumile e-Kyoto, iyisibonelo esihle sobuciko bokupheka bedolobha. Ngikhumbula sibutha ebhodweni lomhluzi oshisayo nabangane, sipheka izithako ezihlukahlukene njengemifino, i-tofu, nenyama egaywe kancane. Isici somphakathi se-hotpot sikwenza kube ukuzizwisa okujabulisayo nokusebenzisanayo, okufanelekile ukwabelana nabantu obathandayo. Eminye yemidlalo engiyithandayo ye-hotpot e-Kyoto ihlanganisa:

• Sithatha isampula yenyama yenkomo ye-Kobe enemabula enhle evela esifundeni esingumakhelwane sase-Hyogo
• Ukuzitika ngokunambitheka okuyingqayizivele kwe-Himeji oden, isidlo se-hotpot esinezithako ezihlukahlukene ezifakwe emhluzweni onoshukela.
• Ukunambitha isidlo sokuqala se-hotpot esivela e-Nishimuraya, i-rykan e-Kinosaki Onsen

Isikhathi Setiye e-Kyoto: Ikhaya Letiye Elihlaza LaseJapane

Alukho uhambo oluya eKyoto olungaphela ngaphandle kokuzitika ngetiye eliluhlaza elidumile ledolobha, noma “cha.” Ngenkathi ngizulazula emasimini etiye amahle, angikwazanga ukuzibamba ngezwa umuzwa wokuzola nokuxhumana nomlando ocebile we-Kyoto. Umkhosi wetiye, isiko lamakhulu eminyaka ubudala, uyinto enhle futhi yokuzindla ebonisa ubuciko bokwenza nokuphakela itiye elihlaza. Ngaba nenhlanhla yokubamba iqhaza emcimbini wetiye, futhi kwaba umzuzu engingasoze ngawukhohlwa owangivumela ukuthi ngikwazise ngempela ukujula nobunkimbinkimbi besiko letiye laseKyoto.

I-Street Food Adventures: Ukusuka e-Takenoko kuya e-Tako-yaki

Lapho ngihlola imigwaqo ephithizelayo yaseKyoto, ngangihlale ngikhangwa amaphunga amnandi avela kubathengisi bokudla basemgwaqweni. Okunye engikutholile engangikuthanda kwakuyi-takeoko, noma ihlumela loqalo, ubiliboco oludumile lwasentwasahlobo. Lawa mahlumela athambile avame ukubiliswa emhluzweni omnandi futhi ahanjiswe nelayisi, okwenza kube ukudla okulula kodwa okwanelisayo. Esinye isisekelo sokudla kwasemgwaqweni e-Kyoto i-tako-yaki, amabhola e-dumpling ashayiwe agcwele ingwane futhi afakwe isoso elimnandi. Ngikhumbula ngilindile kulayini esitendi se-tako-yaki esidumile, ngijabulile ukunambitha ingwane ecwebezelayo, engaphandle esagolide nethambile ngaphakathi.

Ukunambitheka Okukhumbulekayo: I-Ikanago kanye ne-Baron yase-Kinosaki

Phakathi nohambo lwami lokupheka ngidlula e-Kyoto, ngaba nenhlanhla yokunambitha izitsha ezihlukile ngempela. Esinye salezo zidlo kwakuyi-ikanago, inhlanzi encane evame ukuphakelwa njenge-bar. Lezi zinhlanzi ezincane zilungiswa kahle, zithosiwe zibe mnandi futhi zigcotshwe ngesoso elimnandi nelinoshukela. Inhlanganisela yama-flavour kanye nokuthungwa kwenzelwe ukuzizwisa okumnandi okukhumbulekayo. Esinye isidlo esingasoze salibaleka kwakuyi "Baron of Kinosaki," isidlo engahlangana ngaso e-Nishimuraya, i-ryokan eshiwo ngenhla e-Kinosaki Onsen. Lesi sidlo, esihlanganisa inkalankala yonke ephekwe ku-hotpot, sasiwubufakazi bangempela bekhono lika-Kyoto kwezokupheka kanye nesiphetho esifanelekile se-adventure yami ye-gastronomic kuleli dolobha lasendulo.

A Culinary Journey Through Mie: Coastal Delights nokunye

Cabanga ngalokhu: Ngihamba emigwaqweni yaseSifundeni SaseMie, ipharadesi elingasogwini enkabeni yeJapane, nginenhlansi yesithakazelo eyakhanyiswa ubungane bami basesikoleni sabaqalayo nomfundi ongumJapane engangifunda naye. Lokho kuxhumana kwavusa uthando lokudla kwaseJapane namasiko okungilethe lapha, ngilungele ukuhlola izitsha zasendaweni uMie azokunikeza.

I-Smorgasbord Eyiqiniso Yezibiliboco

U-Mie waziwa ngokudla okuhlukahlukene, kusukela emalini elula nentsha kuya ezitsheni eziwujuqu. Njengoba ngidabula isifunda, ngathola i-smorgasbord yangempela yokunambitha nokuthungwa, isidlo ngasinye sinikeza isipiliyoni esihlukile. Ezinye zezinto ezivelele zihlanganisa:

• Inyama yenkomo ye-Matsuzaka: Ngokuvamile uma iqhathaniswa nenyama yenkomo ye-Kobe, le nyama emnandi ingenye yezidlo eziphambili zika-Mie. Ukuthungwa okuthambile, okwenziwe ngemabula kungokwaphezulu.
• I-Ise Udon: Ama-noodle aminyene, ahlafunwayo emhluzini ovuthiwe, i-Ise Udon iwuhlobo oluhlukile lwesifunda lwesidlo saseJapan esidumile. Izingxenye eziphanayo kanye nama-flavour acebile akwenza kube yisidingo sokuzama.
• I-Tekone sushi: Imali yokugibela yabadobi, lesi sidlo sinezingcezu ezintsha zenhlanzi egayiwe ngesoso yesoya futhi yanikezwa ngerayisi. Ithonya lasogwini liyabonakala kukho konke ukulunywa.

Ukuhlola Indawo yokuzalwa ye-Setskitsune Udon nezinye izitsha ze-Udon

I-Mie futhi iyindawo okwazalelwa kuyo i-Setskitsune Udon, isidlo esifudumeza umphefumulo esihlanganisa ama-udon noodle aqinile ne-tofu ethosiwe. Umhluzi wegolide kanye ne-tofu yesici incoma ama-noodle ngokuphelele, okwenza ukuvumelana kwama-flavour kanye nokuthungwa. Njengoba ngiqhubeka ngihlola, ngathola ukuthi u-Mie unikeza ingcebo yezinye izitsha ze-udon, ngasinye sinoshintsho lwaso oluhlukile:

• Amadombolo e-udon esitayela se-Mie: Amadombolo athambile, angumcamelo enziwe ngenhlama ye-udon, ahanjiswa ngomhluzi onomsoco.
• I-udon epinki ephendukayo: Isitsha esibukeka kahle, lawa ma-noodle afakwe nokunamathiselwe kwenhlanzi ebomvana, engeza ukuthinta kombala kanye nokunambitheka okucashile, okuhlukile.

Ukunambitha Kwesiko LamaBuddha

Ngesikhathi ngiseMie, ngathola nethuba lokujabulela ukudla kwamaBuddha akule ndawo, okwaziwa ngokuthi i-shojin ryori. Le mali yokugibela engenanyama ilula, kodwa inambitheka ngendlela emangalisayo, ibonisa izithako zasendaweni ezintsha kanye namalungiselelo anekhono abapheki besifunda. Ezinye izitsha ezivelele zihlanganisa:

• I-tofu ethosiwe enemifino yesizini: Ingaphandle elikhanyayo, elicwebezelayo livumela ingaphakathi elithambile, elinokhilimu, elihambisana kahle nezinongo ezintekenteke zemifino.
• Ithanga elibilisiwe eline-miso: Isitsha esiduduzayo esigqamisa ubumnandi bemvelo bethanga, obuthuthukiswa i-miso ecebile umami.

Njengoba ngiqhubeka nohambo lwami lokupheka ngidlula esifundeni sase-Mie, ngangihlala ngimangazwa ukuhlukahluka nokujula kwezinambitheka, ukwakheka, namathonya amasiko okwenza ukudla kwalesi sifunda kukhetheke ngempela. Kusukela enjabulweni yasogwini ye-tekone sushi kuya ekufudumaleni komphefumulo kwe-Setskitsune Udon, i-Mie inikeza i-adventure yokupheka okungafanele uyiphuthe.

Ukuhlola Izinjabulo Culinary of Nara

Njengoba ngangihambahamba emigwaqweni emihle yaseNara, inhloko-dolobha yasendulo yaseJapane, ngabona insada yemifino efakwe emanzini anosawoti nokudla okubilile okwakusemashalofini ezitolo zendawo. I-Nara idume ngamasu ayo okuvubela ahlukile, adluliselwe ezizukulwaneni ngezizukulwane futhi ayingxenye ebalulekile yefa lesifunda lendawo yokudla. Eminye yemikhiqizo ethandwa kakhulu efakwe emanzini anosawoti ihlanganisa:

• I-Narazuke: Inhlanganisela ejabulisayo yemifino kanye ne-sake, lokhu kudla okufakwe emanzini anosawoti kuwubufakazi bangempela bolwazi lukaNara lokuvutshelwa.
• I-Mackerel Sushi (Saba Zushi): Igoqwe ngamaqabunga e-persimmon, lolu hlobo lwe-sushi luhlanganisa i-mackerel egaywe ngengxube enambitheka yerayisi-uviniga.
• I-Chagayu: Iphalishi elayisi eliduduzayo elenziwe ngetiye eliluhlaza, lesi sidlo sifana nothando lwendawo lokudla okufakwe itiye.

Ukuphuza ngenxa kaNara's Heavenly Sake

I-Nara iyikhaya lezinye zezitolo ezingcono kakhulu ze-sake e-Japan, futhi njengomshisekeli we-sake oshisekayo, angikwazanga ukulinda ukuphuza utshwala bendawo. Ngaya enkampanini yotshwala yaseTomomarusan, lapho ochwepheshe bevuma khona ukuthi kukhiqizwa okunye okuhle kakhulu esifundeni. Njengoba ngangiphuza isiphuzo sasezulwini, ngafunda ngamasu okuphuza angcwele aye adluliselwa ezizukulwaneni ngezizukulwane.

Enye yalezo zinqubo ihilela ukusebenzisa i-byproduct ye-sake fermentation, eyaziwa ngokuthi i-sake kasu, ukuze kwakhiwe umhluzi oyingqayizivele nonambitheka. Lo mhluzi ube ususetshenziswa ezitsheni ezihlukahlukene, ukuqinisekisa ukuthi akukho ngxenye yenqubo yokuphisa echithekayo.

Ukuzitika Esigcawini Sokudla Esitaladini sikaNara

Alukho uhambo oluya eNara olungaphela ngaphandle kokuzitika ngokudla okudumile komgwaqo kule ndawo. Njengoba ngangizulazula emigwaqweni ephithizelayo yase-Osaka, ngajabulela ukuthola inqwaba yezibiliboco eziconsisa amathe ukuze nganelise izifiso zami. Okunye ukudla okumele kuzanywe emgwaqweni kufaka:

• I-Kitsune Udon: Isitsha senhliziyo sama-udon noodles esifakwe ucezu lwe-tofu ethosiwe, lesi sidlo silungele labo abafuna ukudla kokugcwalisa ekuhambeni.
• I-Ehomaki: Lawa ma-sushi rolls aminyene ajatshulelwa ezweni lonke ngesikhathi sefestiveli ye-Setsubun, kodwa inguqulo ka-Nara ihlanganisa inhlanganisela eyingqayizivele yezithako eziyenza ihluke kwezinye.
• I-Kushikatsu: Izikeyi zenyama egayiwe futhi ethoswe ngokujulile, ukudla kwasolwandle, nemifino, lezi zidlo zasemgwaqweni zakudala zilungele labo abafuna ukusampula izinhlobonhlobo zama-flavour ngesikhathi esisodwa.
• I-Takoyaki: Amabhola agcwele i-Octopus wobuhle obushayiwe, lezi zidlo ezidliwayo ezinoshukela kumele zizame kunoma yimuphi umthandi wokudla ovakashela isifunda.

Njengoba ngiqhubeka nohambo lwami lokupheka ngidlula e-Nara, ngangihlala ngimangazwa ukunambitheka okuyingqayizivele nezindlela ezichaza ukudla kwalesi sifunda. Kusukela ebumnandini obufakwe emanzini anosawoti we-narazuke kuya ekuphuzeni kwasezulwini ngenxa, indawo yokudla kukaNara iwubufakazi bomlando ocebile wesifunda nokuzinikela ekulondolozeni ifa laso lokupheka.

I-Osaka: Inhloko-dolobha Yezokudla Yesifunda saseKansai

Njengoba ngangihambahamba emigwaqweni ephithizelayo yase-Osaka, ngamangazwa izinhlobonhlobo zokudla ezazitholakala. Leli dolobha, elivame ukubizwa ngokuthi "Ikhishi laseJapan," linomlando omude nonezitezi wokwenza kahle kwezokupheka. Kusukela kumifino yakudala efakwe emanzini anosawoti kuya ekudleni kwanamuhla kwasemgwaqweni, ukudla kwase-Osaka kubonisa ukubaluleka kokudla ekuphileni kwansuku zonke kwabantu bayo.

Esinye sezizathu eziyinhloko zokuvelela kwe-Osaka kwezokupheka indawo yayo esifundeni sase-Kansai. Lesi sifunda sase-Japan esisentshonalanga besiyisizinda sokutshalwa kwerayisi kusukela ezikhathini zasendulo, futhi irayisi lisalokhu liyisisekelo ezitsheni eziningi ozozithola lapha. Kodwa akulona irayisi kuphela elenza ukudla kwase-Osaka kukhetheke kakhulu. Isiko lokudla kwedolobha liyimbiza encibilikayo yezinongo namasu, edonsa ugqozi kuwo womabili amasiko asemakhaya nasemadolobheni.

Ukudla Okujwayelekile Kwesitaladi sase-Osaka: I-Takoyaki ne-Kushikatsu

Njengoba ngangizulazula emigwaqweni yase-Osaka, angikwazanga ukuzibamba ngikhangwa amakha amnandi ayephuma ezindaweni eziningi zokudla. Izidlo ezimbili zasemgwaqweni zakudala okufanele uzame i-takoyaki ne-kushikatsu.

• I-Takoyaki: Lawa mabhola e-octopus ashayiwe ayisidlo esithandekayo e-Osaka. Isisekelo se-takoyaki yinhlama yenhlama, evamise ukugcwaliswa ngezicucu ze-octopus, u-anyanisi oluhlaza, nejinja efakwe emanzini anosawoti. Amabhola aphekwe ngendlela ehlukile ye-hemispherical mold, engabonwa kalula ezitebeleni ze-takoyaki. Uma seziphekiwe, ziyaphetshwa futhi zimbozwe ngesoso elimnandi nelimnandi, bese kugcwaliswa ama-bonito flakes nokhula lwasolwandle. Igama elithi “takoyaki” lihunyushwa ngokufanelekile ngokuthi “ingwane ethosiwe,” futhi lezi zinhlamvu ezihlwabusayo kumelwe uzame uma uvakashela e-Osaka.

• I-Kushikatsu: Okunye ukudla kwakudala komgwaqo wase-Osaka, i-kushikatsu iqukethe inyama e-skewered ne-deep-fried, ukudla kwasolwandle, nemifino. Ama-skewers acwiliswa ku-batter esiphundu kanye ne-breadcrumbs ngaphambi kokuba athoswe abe nsundu osagolide. Ezitebeleni ze-kushikatsu, uzothola inhlobonhlobo yama-skewers ongakhetha kuwo, okwenza kube ukudla okujabulisayo nokwenza ngendlela oyifisayo.

I-Sushi Eyingqayizivele ka-Osaka: Saba Narezushi kanye ne-Meharizushi

Indawo ye-sushi yase-Osaka ihluke ngokufana nokunye ukudla kwayo. Ngenkathi uzothola okuyisisekelo kwe-sushi okujwayelekile njenge-nigiri namaroli e-maki, kukhona iminikelo embalwa ehlukile ongeke ufune ukuyigeja.

• I-Saba Narezushi: Lolu hlobo lwasendulo lwe-sushi luhlanganisa i-mackerel evutshelwe elayisi isikhathi eside. Umphumela uba ukunambitheka okubabayo, okunothe umami okwehluke kakhulu ku-sushi okungenzeka uyijwayele. I-Saba narezushi kuthiwa yavela e-Nara, kodwa isiyingxenye ethandekayo ye-Osaka's culinary landscape.

• I-Meharizushi: Lawa mabhola e-sushi amancane, acindezelwe ngesandla ahlanganiswe amaqabunga e-mustard aqoshiwe, awanika ukunambitheka okuhlukile nokubukeka. I-Meharizushi ivamise ukugcwala irayisi kanye nezinhlobonhlobo zezithako, njengemifino efakwe emanzini anosawoti noma inhlanzi ephekiwe. Leli fomu le-sushi eliphathekayo nelifanelekile lilungele ukulijabulela usohambeni.

Isingeniso Esimnandi Seziphudingi ze-Osaka: I-Imomochi ne-Ehomaki

Akukho ukuvakashela e-Osaka okungaqedwa ngaphandle kokuzitika kwezinye izibiliboco zedolobha. Ngenkathi ngithatha isampula yedolobha, ngathola ama-dessert amabili ajabulisayo azokwanelisa izinyo lakho elimnandi.

• I-Imomochi: Lawa maqebelengwane kabhatata ayikhethelo le-prefectural, afaka ingaphandle lenhlama kanye nokugcwaliswa okunoshukela, okubushelelezi okwenziwa ngobhatata ocubuziwe. I-Imomochi ivamise ukuthokozelwa njengokudla kwesizini phakathi nezinyanga zasekwindla, kodwa ungayithola unyaka wonke ezitolo ezikhethekile nasemakhefi.

• I-Ehomaki: Nakuba i-ehomaki iwuhlobo lwe-sushi roll ejatshulelwa izwe lonke ngesikhathi sefestiveli ye-Setsubun, i-Osaka ibeka okwayo ukusonta kulokhu kudla okumnandi nokunethezeka. Imiqulu igcwele izithako ezihlukahlukene, njengemifino efakwe emanzini anosawoti, inhlanzi ephekiwe, ngisho ne-omelet emnandi. Inhlanganisela yama-flavour kanye nokwakheka kwenza i-ehomaki inketho ye-dessert eyingqayizivele futhi emnandi.

Njengoba ngiqhubeka nohambo lwami lokupheka ngidabula e-Osaka, angikwazanga ukuzibamba ngahlatshwa umxhwele umlando wokudla okucebile kwedolobha kanye nezinhlobonhlobo ezimangalisayo zezitsha ezitholakalayo. Kusukela ekudleni kwasemgwaqweni kuya kumasu asendulo e-sushi, ukudla kwase-Osaka kuwubufakazi bokubaluleka kokudla ezimpilweni zabantu bakhona. Ngakho-ke, ngesikhathi esilandelayo lapho uzithola ukuleli dolobha elinempilo, qiniseka ukuthi uzinika isikhathi sokuhlola futhi ujabulele ama-flavour amaningi i-Osaka engayinikeza.

I-Shiga: I-Culinary Adventure Ezweni le-Omi Beef nokunye

Njengoba iphakathi kwamadolobha aphithizelayo e-Kyoto naseNagoya, iSifunda saseShiga sivamise ukunakwa abantu abathanda ukudla. Kodwa ake ngikutshele, yinqolobane ye-Culinary Treve elinde ukutholwa. Ngomlando wayo ocebile nokudla okuyingqayizivele, i-Shiga inikeza ukujula kwama-flavour okuzoshiya i-taste buds yakho icela okwengeziwe.

I-Omi Beef: Ngokungangabazeki i-Wagyu Eyinkimbinkimbi Kakhulu

Uma kukhulunywa ngenyama yenkomo, iSifunda saseShiga siyikhaya lolunye lwezinhlobo ezifunwa kakhulu: inyama yenkomo ye-Omi. Le wagyu eyingqayizivele futhi ecebile yaziwa ngokumabula kwayo okumangalisayo nokunethezeka. Njengoba ngiqala ukuluma, angikwazanga ukuzibamba ngamangala ukuthungwa kwe-ncibilika emlonyeni wakho kanye nokuqhuma kwama-flavour okwalandela. Ngithembe, yinto ongeke ufune ukuyigeja.

U-Kamo Ryori: Ujabulela Injabulo Yezitsha Zedada zika-Shiga

IShiga idume nangeKamo Ryori, noma ukudla kwamadada. Amadada akulesi sifunda akhuliswa endaweni ekhethekile, okuholela ekunambithekeni kwangempela kwangempela. Ngibe nenjabulo yokuzama izitsha ezimbalwa ze-Kamo Ryori, futhi ngasinye sabonisa ukunethezeka kwedada nokujula kwe-flavour ngendlela ehlukile. Uma ungumlandeli wedada, i-Kamo Ryori kaShiga iwumsebenzi okufanele uzame.

Ama-flavour avela eLake Biwa: Ichibi elikhulu kunawo wonke eJapane

ILake Biwa, ichibi elikhulu kunawo wonke e-Japan, itholakala eSifundeni saseShiga futhi inikeza inala yokudla kwasolwandle okusha. Enye yezinhlanzi ezidume kakhulu echibini yi-Biwa trout. Lapho ngiyizama, ngashaqeka ukunambitheka kwayo okuntekenteke nokuthambekela kwayo okuthambile. Nazi ezinye izibiliboco zeLake Biwa okufanele uzilandele nakanjani:

• I-Funazushi: i-sushi evutshiwe eyenziwe nge-crucian carp
• I-Biwa salmon: uhlobo olungavamile nolumnandi lwe-salmon etholakala eLake Biwa kuphela
• I-Goby tempura: i-goby fish ecwebile futhi enambitheka ejulile

Ukwamukela I-Cuisine Eyingqayizivele Necebile ye-Shiga

Njengoba ubona, iSifunda saseShiga siyipharadesi lomthandi wokudla. Kusukela kunyama yenkomo ye-Omi eyinkimbinkimbi kuya eminambithweni yoqobo ye-Kamo Ryori kanye nokudla kwasolwandle okusha okuvela eLake Biwa, kukhona okuthile okumele wonke umuntu akujabulele. Ngakho-ke ngokuzayo uma useSifundeni sase-Kansai, ungaphuthelwa yithuba lokuqalisa ukuzijabulisa e-Shiga. Ama-taste buds akho azokubonga.

I-Wakayama: IPharadesi likaFoodie esifundeni sase-Kansai

Ohambweni lwami lokudabula e-Wakayama, ngathola ukuthi lesi sifunda sinezinhlobonhlobo zokudla kwerayisi okuhlukile okubonisa ukujula kwaso kokudla kwaseJapane. Isibonelo, i-meharizushi yangibamba iso lami kusenesikhathi. Lawa mabhola elayisi, asongwe ngamaqabunga esinaphi afakwe emanzini anosawoti, ayisidlo sendawo esidumile engasibona sifakwe ezindaweni eziningi zokudlela. Ukunambitheka okubabayo, okubilile kwamaqabunga kuhambisana ngokuphelele nerayisi elimnandi, elinamathelayo.

Enye indalo emnandi engizithele kuyo yimomochi, uhlobo lwekhekhe lamazambane elenziwe ngofulawa welayisi nobhatata. Lawa maqebelengwane amancane ayi-twist ejabulisayo ku-mochi yesiJapane yaseJapane, futhi ngiwathole ewukudla okwanelisayo ngesikhathi sokuhlola kwami ​​​​emaphandleni.

Inyama Yenkomo Enhle Kakhulu ka-Wakayama: Kumanushi

I-Wakayama iyikhaya lenkomo edumile i-Kumanoushi, uhlobo olunomlando omude esifundeni. Lesi sibonelo esivelele semfuyo yaseJapane ekuqaleni yayizalelwe ukuthutha izimpahla nokusiza abahambi emzileni wokuhambela i-Kumano Kodo. Ngokuhamba kwesikhathi, ukuzalanisa okukhethiwe kwakha inyama yenkomo yezinga eliphezulu eyaziwa ngokumabula kwayo okukhethekile, okuyenza ibe nokuncibilika emlonyeni wakho.

Ngibe nenjabulo yokunambitha inyama yenkomo ye-Kumanushi endaweni yokudlela yasendaweni, futhi ngingasho ngokuzethemba ukuthi ingesinye sezitsha zenyama yenkomo ezingcono kakhulu engake ngaba nazo. Uma ungumuntu othanda inyama yenkomo yaseJapan, lokhu kufanele uzame uma uvakashela i-Wakayama.

Izinhlobonhlobo ze-Ramen eziyinselele: I-Chuka Soba ka-Wakayama

I-Wakayama yaziwa nangokuthi i-ramen yayo emnandi, ikakhulukazi inhlobo ebizwa ngokuthi i-chuka soba. Lesi sidlo esidumile sihlanganisa ama-noodle athambile, amancanyana kumhluzi osuselwe kusoso wesoya. Ngithole ukuthungwa kwama-noodle kugcwalisa ngendlela emangalisayo, kuyilapho isisekelo se-shoyu (soy sauce) sinikeze ukunambitheka okujulile, okucebile.

Okwenza i-chuka soba ye-Wakayama ihluke kwezinye izinhlobo ze-ramen ukusonteka kwayo ogwini. Izindawo zokudlela eziningi eziseduze nogu, njenge-Ide Shoten, zengeza izitsha zazo ngokudla kwasolwandle kwasendaweni. Eqinisweni, u-Ide Shoten uvotelwe njengenye yezindawo zokudlela ezihamba phambili ze-ramen e-Japan yi-CNN.

I-Wakayama's Saba Narezushi: A Taste of Early Japan

Ngesikhathi ngise-Wakayama, ngaba nenhlanhla yokuzama i-saba narezushi, ukudla okubonisa izinsuku zokuqala ze-sushi eJapane. Lesi sidlo se-mackerel esivutshiwe siqhelelene ne-sushi esiyaziyo namuhla, kodwa sinikeza ukuqonda okuyingqayizivele ngemvelaphi yalesi sidlo esithandwayo.

I-Saba narezushi yenziwa ngokukhetha i-mackerel elayisi futhi ivumele ukuthi ivubele isikhathi eside. Umphumela uba ukudla okubabayo, nokho okumnandi ngendlela emangalisayo engakuthola kuyinselele futhi kuzuzisa ukukudla.

Ukuqala I-Kansai Culinary Adventure: Tofu, Fugu, and Beyond

Njengomuntu ozibiza ngokudla, ngihlale ngikhangwa amasiko acebile esifunda sase-Kansai. Ekuvakasheni kwami ​​kokuqala, ngamangazwa ngokujabulisayo ngezinhlobonhlobo zezinketho zemifino ezitholakalayo. I-Tofu, okuyisisekelo sokudla kwaseJapane, idlala indima enkulu ezitsheni eziningi ze-Kansai. I-tofu yasendaweni yenziwa kusetshenziswa izithako ezikhethwe ngokucophelela, okuholela ekwenziweni okuthambile nokushelelayo okungenakuvinjwa kalula.

• Izitsha ze-tofu zendabuko zihlanganisa i-yudofu (i-tofu e-simmered kancane) kanye ne-agedashi tofu (i-tofu ejulile ethosiwe emhluzweni onomsoco).
• Imifino iphinde idlale indima ebalulekile ekuphekeni kwe-Kansai, okuvame ukucwiliswa noma kufakwe esitokweni esimnandi.
• Kulabo abafuna isipiliyoni sokudla imifino, zama isidlo esidumile sase-Kyoto, i-yuba, esenziwe ngesikhumba esakha phezu kobisi lwesoya olubilayo.

UFugu: Ubumnandi Obunamandla

Umuntu akakwazi ukukhuluma ngokudla kwe-Kansai ngaphandle kokukhuluma nge-fugu, inhlanzi edume kabi eyaziwa ngobuthi bayo obungaba yingozi. Ngikhumbula ukuhlangana kwami ​​kokuqala nalokhu kudla okumnandi okuyingozi, ngizwa ingxube yenjabulo novalo njengoba ngibuka umpheki elungisa isidlo ngokucophelela.

• I-Fugu ngokuvamile isetshenziswa njenge-sashimi, enezingcezu ezincane zephepha ezihlelwe ngephethini enhle epuletini.
• Abapheki abanelayisensi kuphela abavunyelwe ukulungisa i-fugu, njengoba iphutha elincane lokulungiselela lingaba yingozi kumakhasimende.
• Izitho zokuzala ze-fugu yesilisa zibhekwa njengento ekhethekile, eyaziswa ngenxa yokubukeka kwazo okuyingqayizivele nokunambitheka kwazo.

Imizwelo Ebhemayo: Injabulo Eyosiwe yase-Kansai

Izindlela zokupheka ze-Kansai zihlukene njengezithako zayo, kanti ukosiwa kuyinto ethandwayo yokudla kwasolwandle kanye nezitsha zenyama. Ngikhumbula iphunga lentuthu elalizwakala emigwaqweni yase-Osaka, lingingenisa endaweni yokudlela ethokomele yama-yakitori.

• I-Yakitori, izingcezu zenkukhu emise okwesikewe eyosiwe phezu kwamalahle, iyisidlo esidumile e-Kansai, esinokusikeka okuhlukahlukene nezinongo ongakhetha kukho.
• Abathandi bokudla kwasolwandle bazojabulela inhlanzi eyosiwe yalesi sifunda, evame ukuphakelwa iphelele futhi ihambisane nohlangothi lwemifino efakwe emanzini anosawoti.
• I-Okonomiyaki, ikhekhe elimnandi elenziwe ngenhlama esekelwe isitashi kanye nokugcwaliswa okuhlukahlukene, ingesinye isidlo esosiwe okufanele sizame e-Kansai.

Imibuthano Yamaqembu: Isiko Lokudlela Lomphakathi lase-Kansai

Esinye sezici engizikhonzile zesiko lokudla lase-Kansai ukugcizelela ekudleni okuhlangene. Izidlo eziningi zenzelwe ukwabelwa abangani nomndeni, kukhuthaze umuzwa wokuhlangana nokuzwana.

• Izitsha zamabhodwe ashisayo, njenge-sukiyaki ne-shabu-shabu, zivame ukujatshulelwa ngamaqembu, abantu abadlayo baziphekela izithako zabo ebhodweni elihlanganyelwe lomhluzi obilayo.
• I-Kushiage, ama-skewers ajulile enyama, ukudla kwasolwandle, nemifino, kuvame ukuhlinzekwa ngezinhlobonhlobo ezinkulu, ezilungele ukwabelana phakathi kwabangane.
• Okokugcina, ungaphuthelwa ukuzama i-kaiseki, isidlo sendabuko sezifundo eziningi esibonisa izithako zesifunda ezinhle kakhulu nezindlela zokupheka.

Isiphetho

Isifunda sase-Kansai siyipharadesi le-gastronomic elinokudla okuningi okumnandi ongakuzama. Kufanele nakanjani uhlole isifunda futhi unambitha izibiliboco zendawo.

Indlela engcono kakhulu yokwenza lokho ukuthatha uhambo lokudla futhi uhlole isifunda ngokwakho.

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.