Ukudla okuvela Ezifundeni zase-Japan: Uhambo Lomlando Namasiko

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

I-Japan iyizwe elinomlando ocebile nesiko, elaziwa ngengxube yalo emnandi yama-flavour kanye nokwakheka ekudleni kwalo. I-cuisine ibonakala ngezithako ezintsha, ukulungiswa okulula, nezindlela zokupheka zesiJapane zaseJapane.

Izifunda eziyi-8 zezwe- Chubu, Chugoku, Hokkaido, Kansai, I-Kanto, Kyushu, Shikoku, Tohoku- ngayinye inamasiko ayo okupheka ahlukile.

Kulo mhlahlandlela, ngizokuhambisa ngokudla kwesifunda ngasinye nayo yonke into ephakathi.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Umzila Wenkumbulo Owehlayo: Umsuka Womlando Wokudla KwaseJapane

Ngikhumbula okokuqala ngibeka unyawo eJapane, izwe eliphuma ilanga, futhi ngokushesha ngahlatshwa umlando ocebile nesiko elaligcwele kuzo zonke izici zokuphila, ikakhulukazi ukudla. Ake ngikuthathe ohambweni ngokuhamba kwesikhathi, ngihlole imisuka yomlando yezinye zezidlo ezidume kakhulu zama-Japanese.

• Ilayisi: Okuyisisekelo sokudla kwaseJapan, irayisi selitshalwe eJapan iminyaka engaphezu kuka-2,000. Ezikhathini zasendulo, abantu babekholelwa ukuthi onkulunkulu ngokwabo babenikeza ilayisi, futhi lalibhekwa njengokudla okungcwele. Namuhla, kuseyisisekelo sezitsha eziningi, kusukela ku-sushi kuya e-donburi.

• UMiso: Isuka e-China, i-miso yafika e-Japan cishe ngekhulu lesi-7. Le nhlama kabhontshisi wesoya ebilile ngokushesha yaba ukudla okuyisisekelo emakhishini ase-Japanese, futhi ukunambitheka kwayo okucebile, okunomsoco manje sekuyisithako esibalulekile ezitsheni eziningi, okuhlanganisa isobho le-miso nama-marinades ahlukahlukene.

• I-Yakiniku: Nakuba inyama eyosiwe ibiyingxenye yokudla kwaseJapane amakhulu eminyaka, i-yakiniku (ngokwezwi nezwi “inyama eyosiwe”) njengoba siyazi namuhla yaqala ngemva kweMpi Yezwe II. Lesi sitayela esidumile sokupheka inyama egayiwe kancanyana, evame ukugaxwa ngengxube yesoso yesoya, ushukela, nezinye izithako, sithonywa kakhulu izoso yaseKorea.

Inkathi ye-Edo: Ukuzalwa Kokudla Kwesimanje KwaseJapane

Inkathi ye-Edo (1603-1868) yayiyisikhathi soshintsho olukhulu eJapane, futhi lolu shintsho lwadlulela nasemhlabeni wokupheka. Njengoba ngangizulazula emigwaqweni yaseTokyo yesimanje, angikwazanga ukuzibamba ngizizwa ngihlobene nesikhathi esidlule, ngokwazi ukuthi izitsha eziningi engangizijabulela zazinomsuka wazo kule nkathi.

• I-Sushi: Nakuba i-sushi inomlando omude eJapane, kwakungenkathi ye-Edo lapho yaqala khona ukuthatha isimo sayo sesimanje. Inhlanganisela yerayisi eligayiwe, inhlanzi, nezinye izithako kwaduma kakhulu emadolobheni aphithizelayo angaleso sikhathi, futhi isiko lokudla i-sushi njengokudla okusheshayo lisaqhubeka nanamuhla.

• I-Tempura: Yethulwa abahwebi bamaPutukezi ekhulwini le-16, i-tempura ngokushesha yaba intandokazi phakathi kwamaJapane. Isu lokuthosa okujulile kwezinhlanzi zasolwandle nemifino endaweni ekhanyayo, enomoya we-airy kwakungumqondo omusha ngaleso sikhathi, futhi kuseyisidlo esithandwayo kuze kube namuhla.

• I-Donburi: Umqondo wesidlo esinesitsha esisodwa, esifaka irayisi elinezithako ezihlukahlukene, nawo wavela ngesikhathi se-Edo. I-Donburi, noma “isitsha serayisi,” iwukudla okulula kodwa okwanelisayo osekuyinsakavukela ekuphekeni kwaseJapane, okunezinhlobonhlobo eziningi ezitholakalayo.

I-Regional Flavour: I-Taste Ehlukahlukene yase-Japan

Njengoba ngihamba kulo lonke elaseJapane, ngamangazwa ukuhlukahluka okumangalisayo kwezidlo zesifunda, ngasinye sinokunambitheka kwaso okuhlukile kanye nezithako. Nazi izibonelo ezimbalwa nje:

• I-Hokkaido: Yaziwa ngobusika bayo obubanda kakhulu nobuneqhwa, iHokkaido idume ngezitsha zayo ezinenhliziyo, ezifudumalayo, njenge-ramen nebhodwe elishisayo lokudla kwasolwandle.

• I-Kansai: Isifunda sase-Kansai, esihlanganisa amadolobha ase-Kyoto nase-Osaka, saziwa ngokucolisiswa, okuthambile, okuvamise ukuba nezithako zesizini nezethulo zobuciko.

• I-Kyushu: Itholakala engxenyeni eseningizimu impela ye-Japan, i-Kyushu yaziwa ngama-flavour ayo acebile, anesibindi, nezitsha ezifana ne-tonkotsu ramen (umhluzi wethambo lengulube) kanye ne-mentaiko ebabayo (i-pollock roe) ebonisa amathonya ahlukahlukene okudla kwesifunda.

Njengoba ubona, umlando we-cuisine yaseJapane iyi-tapestry ethakazelisayo yama-flavour, amasu, namasiko avele amakhulu eminyaka. Kusukela ekulinyweni kwerayisi lasendulo kuya esikweni lokudla eliphithizelayo lenkathi ye-Edo, inkathi ngayinye ishiye uphawu lwazo ezitsheni esizijabulelayo namuhla. Ngakho-ke ngesikhathi esilandelayo lapho uhlezi phansi esitsheni esishisayo se-ramen noma ipuleti le-sushi eklanywe ngobuciko, thatha isikhashana ukubonga umlando ocebile ololonge lokhu kudla okumangalisayo.

I-Chubu: I-Culinary Adventure Ngenhliziyo Yase-Japan

Njengoba ngidabula esifundeni saseChubu, esisuka ogwini siye ezintabeni futhi sihlala phakathi kweKanto neKansai, ngathola inqwaba yezinongo eziyingqayizivele nezitsha ezidumile. Ezinye zezinto ezivelele zihlanganisa:

• I-Miso: Lokhu kunamathiselwe kukabhontshisi wesoya okubilile kuyisisekelo sokudla kwaseJapane, futhi i-Chubu yaziwa ngososo wayo oqinile, omnandi we-miso ovame ukusetshenziselwa ukosa.
• U-Unagi: Uphizi lwamanzi ahlanzekile luwubiliboco oludumile esifundeni, futhi ngibe nenjabulo yokuzama uphizi olulungiswe ngobungcweti, olunongwe futhi losiwe lwaphelela.
• I-Fugu: I-blowfish edume kabi, inhlanzi engaba nobuthi edinga ukulungiswa ngobuchule, ingatholakala e-Chubu, ikakhulukazi ogwini lwase-Fukui. Ngaba nesibindi sokuzama lesi sidlo esiyinselele, futhi ubuthi babushabalala ngokubonga ngenxa yobuchwepheshe bompheki.

Ukuhlola Indawo Yokudla Ye-Chubu

Phakathi nohambo lwami ngidabula eChubu, ngathola ukuthi isifunda ngasinye sasinezitsha zaso ezikhethekile namasiko. Nazi ezinye zezenzakalo ezivelele engibe nazo:

• E-Aichi, ngifanele ngizame i-miso katsu, isidlo esiphundu senyama yengulube esifakwe nesosi edumile ye-miso yesifunda.
• I-Ishikawa yaziwa nge-firefly squid yayo, ukudla okumnandi kwesizini okuhlinzekwa nge-rice bran emuncu, efakwe emanzini anosawoti ebizwa ngokuthi i-nukazuke.
• IFukui ayidumile nje kuphela nge-fugu kodwa nangama-noodle ayo kabhakwheat, engawathola eqinile futhi egcwele amaprotheni.

Izinjabulo Zesizini zikaChubu

Njengoba ngiqhubeka nohambo lwami lokupheka, ngathola ukuthi ukudla kukaChubu kuxhumene kakhulu nezinkathi zonyaka. Nazi izitsha zesizini engizijabulele:

• I-Doyou no ushi no hi: Leli siko lokudla inhlwathi ngosuku oluthile lwasehlobo kukholakala ukuthi linikeza amandla namandla ezinyangeni ezishisayo ezizayo.
• I-Udon: Lesi sidlo esiwugqinsi, sikakolweni senoodle sidumile esifundeni futhi singanikezwa kushisa noma kubanda, kuye ngesizini. Ngijabulele ngokukhethekile isitsha se-udon ebandayo esifakwe ama-bonito flakes ashukela ngosuku olushisayo lwasehlobo.

I-Chubu's Ski Resorts: I-Haven for Foodies

IChubu iyikhaya lezindawo zokungcebeleka eqhweni ezihamba phambili e-Japan, futhi ngathola ukuthi ukushushuluza nokuqwala izintaba kwakungewona wodwa umsebenzi engingawujabulela. Izindawo zokungcebeleka zakulesi sifunda zinikeza ithuba lokuthi abahambi badle ukudla okumnandi kwasendaweni. Ezinye izitsha engizijabulele ngenkathi ngithatha ikhefu emithambekeni zihlanganisa:

• I-Tonkatsu: I-cutlet yengulube eyisinkwa futhi ethosiwe, ephakelwa neklabishi elishukiwe kanye nesosi ebabayo.
• I-Onigiri: Lawa mabhola elayisi eza ngezindlela ezihlukahlukene nangezindlela ezihlukahlukene, futhi ngiwathole ewukudla okulula okulungele ukuqhubeza uhambo lwami lokushushuluza.

Njengoba ngihlola isifunda saseChubu, ngangihlale ngimangazwa ukuhlukahluka kanye nekhwalithi yokudla engangihlangana nayo. Kusukela ku-miso-glazed eel kuya ku-fugu elungiswe ngochwepheshe, indawo yokupheka ye-Chubu ihlukahlukene futhi iyajabulisa njengesifunda ngokwaso.

Ukuqala Uhambo Olumnandi Nge-Chugoku

Njengoba ngihamba emiseleni nasezingadini zomlando zase-Chugoku, angikwazanga ukuzibamba kodwa ngakhangwa iphunga elimnandi elizwakala ezindaweni eziningi zokudlela zesifunda. I-Chugoku, isifunda esaziwa ngokudla kwaso okuhlukahlukene nokuhlukile, siphethe inqwaba yezidlo ezibonisa izithako ezitshalwe endaweni nezindlela zokupheka zendabuko. Ezinye izitsha eziyinhloko ezidumile zihlanganisa:

• I-Fugu: Isidlo esiphundu esifundeni, le nhlanzi ilungiswa ngezindlela ezihlukahlukene, njenge-sashimi noma ibhodwe elishisayo. Kodwa qaphela, abapheki abanekhono kuphela abangalungisa ngokuphepha le nhlanzi engase ibulale!
• I-okonomiyaki yesitayela se-Hiroshima: Ngokungafani nozakwabo wase-Osaka, leli khekhe elimnandi lendlalwe ngeklabishi, i-batter, nokunye okugcotshwayo okuhlukahlukene, okufana nengulube, ukudla kwasolwandle, nama-noodle.
• I-Jiru: Isobho eliduduzayo elenziwe nge-chikuwa (inhlanzi enamathiselwe), i-tofu, ne-daikon, ebilisiwe ngomhluzi we-miso opholile.

Ukuthola Izitsha Zelayisi Zesiginesha ye-Chugoku

Ilayisi liwukudla okuyisisekelo se-Japanese cuisine, kanti iChugoku injalo. Njengoba ngihlola isifunda, ngathola izitsha zerayisi ezimbalwa ezihlukile ezibonisa ukunambitheka okuhlukile kwendawo:

• I-Onigiri: Lawa mabhola elayisi aqinile avame ukuhlotshiswa ngengxube yezithako, njenge-miso paste, ukudla kwasolwandle, noma imifino efakwe emanzini anosawoti.
• I-Tottori snow crab rice: Isidlo esikhethekile esivela esifundeni sase-Tottori, esifaka inyama yenkalankala yeqhwa emnandi exutshwe nelayisi kanye nomhluzi omnandi.

Ukunambitha Izithelo Zomsebenzi KaChugoku

I-Chugoku ayaziwa kuphela ngezitsha zayo ezinoshukela kuphela kodwa futhi nezibiliboco zayo. Lesi sifunda sidume ngamapentshisi aso anojusi, atshalwe endaweni, angajatshulelwa ngezindlela ezahlukene:

• Okusanda kukhethwa: Ayikho into efana nokuluma ipentshisi elivuthiwe, elinojusi ngosuku olushisayo lwasehlobo.
• Inhloso efakwe ipentshisi: Ukuze uthole ukudla kwabantu abadala okwengeziwe, zama okunye kwesifunda okunambitheka kamnandi kwepentshisi, okunikeza iphunga elimnandi kanye nobumnandi obuncane.

Ukuzithokozisa ku-Chugoku's Regional Ryouri

Njengoba ngidlula ezifundeni ezihlukene zeChugoku, ngathola ukuthi indawo ngayinye ine-ryori yayo ehlukile (ukudla kwesifunda) engingakunikeza:

• I-Fuku-ryouri: Isuka esifundeni sase-Yamaguchi, le cuisine ihlanganisa izitsha ezihlukahlukene ezenziwe nge-fugu, i-pufferfish edumile esifundeni.
• I-Tokushima-ryouri: Yaziwa ngezitsha zayo ezinambithekayo, njenge-sudachi (uhlobo lwe-citrus) ne-myoga (ijinja yaseJapane), lokhu kudla kufanele kuzanywe kwabadlayo abavakashela isifunda sase-Tokushima.

I-Adventure Culinary e-Hokkaido

Njengoba ngangihambahamba emigwaqweni ephithizelayo yaseHokkaido, angikwazanga ukuzibamba kodwa ngabona inala yokudla kwasolwandle etholakala kuyo yonke indawo. Kusukela ezindaweni zokudlela zasendaweni kuya ezindaweni zokudlela zesimanje, ubusha bezinhlanzi bebubonakala kukho konke ukulunywa. Ngakhangwa ngokukhethekile i- ika soumen, isidlo esiyingqayizivele se-squid esisika kancane esiphakelwa isoso lesoyi lejinja elimnandi. I-squid emnandi nethambile yayihluke ngokujabulisayo kumanothi abukhali we-sauce, okwenza kube isidlo okufanele sizanywe.

Ukuzifudumeza ngeHokkaido Ramen

Ayikho into efana nesitsha esishisayo se-Hokkaido ramen ukukufudumeza ebusika obude, obubandayo. Umhluzi ocebile we-miso, okuyisisekelo sokudla kwaseJapane amakhulu eminyaka, uyisisekelo esiphelele sama-noodle anenhliziyo nezingcezu zenyama yengulube. Ngithole ukuthi imifino yendawo yengeza ukuthinta okukhethekile esitsheni, inikeza ukuqhuma kokusha kukho konke ukulunywa. Njengoba kunezinhlobo eziningi ezahlukene ongakhetha kuzo, akumangalisi ukuthi i-ramen isiphenduke ukudla okududuzayo okuthandwayo kulesi sifunda.

• UMiso Ramen
• Shio Ramen
• Shoyu Ramen

Abathandi Benyama Bahlangene: I-Jingisukan, I-Barbecue Yesiginesha yase-Hokkaido

Njengomuntu ozibiza ngomshisekeli wenyama, ngajabula ukuthola i-jingisukan, isidlo sendabuko esoso seHokkaido. Lesi sidlo siqanjwe ngombusi odumile waseMongolia uGenghis Khan, lesi sidlo sihlanganisa inyama yemvu eyosiwe nemifino ephekwe endaweni yokushisa emise okwedome. Inyama ethambile, enamanzi igaywa ngesoso yesoya, okuphumela ekubeni kube nephunga elimnandi elizwakala emoyeni. Ngithole ukuthi indlela engcono kakhulu yokujabulela lesi sidlo ukuba neqembu labangane, okusenza sibe yisidlo esihle somphakathi.

Ukuzitika Ngobumnandi be-Hokkaido

Ayikho i-adventure yokupheka engaqedwa ngaphandle kokuhlola uhlangothi olumnandi lwe-Hokkaido. Njengoba ngangizulazula emasimini e-lavender, ngajabulela ukuthola izinhlobonhlobo zokunambitheka okufakwe i-lavender, kusukela ku-ayisikhilimu kuya kumakhekhe. Amanothi ezimbali athambile angeze i-twist eyingqayizivele kulawa ma-dessert akudala, awenza abe umzamo wokuzama noma yiliphi izinyo elimnandi.

• I-Lavender Ice Cream
• Amakhukhi e-lavender
• Uju Lavender

I-Ainu Cuisine: Ukunambitha Kwesiko Lomdabu Lase-Hokkaido

Ngenkathi ngihlola i-Hokkaido, ngaba nenhlanhla yokuzwa ukudla okuvamile kwabantu base-Ainu, izakhamuzi zomdabu zakule ndawo. Izitsha zabo, ezivame ukufaka inyamazane yasendle nemifino yasezintabeni, zinikeza umbono womlando ocebile nesiko laseHokkaido. Esinye isidlo esangigqama kakhulu kwakuyi-ohaw, isobho elimnandi elenziwe ngezithako zonyaka kanye ne-salmon. Ama-flavour ayenesibindi futhi enomhlaba, ubufakazi beqiniso bokuxhumana okujulile kwe-Ainu nezwe.

Ukuqala i-Kansai Culinary Adventure

Njengoba ngingena esifundeni saseKansai, ngathola ngokushesha ukuthi le ndawo iyindawo eyigugu yokudla okumnandi. Ngokunambitheka okucebile okuhlukahlukene, ukudla kwe-Kansai kuhluke kakhulu ekudleni okutholakala kwezinye izifunda zase-Japan. Esinye sezizathu eziyinhloko zalokhu ukusetshenziswa kwe-soy ne-miso ezitsheni zabo eziningi, okuboleka ukunambitheka okunamandla, okumnandi, nokumnandi ekudleni kwabo. Eqinisweni, i-Kansai ivame ukubizwa ngokuthi indawo yokuzalwa kwesosi yesoya, kanti idolobha lasendulo laseNara liyikhaya layo elingokomoya.

Ukubaluleka Kwelayisi e-Kansai

Ilayisi liyisithako esiyinhloko ekudleni kwaseJapane, futhi i-Kansai nayo injalo. Eqinisweni, igama elithi “Kansai” ngokwalo lingahunyushwa ngokuthi “intshonalanga yomngcele,” okubhekisela endaweni yale ndawo entshonalanga yeJapane. Njengoba kunensada yerayisi etholakalayo, ukudla kwe-Kansai kuvame ukusebenzisa irayisi njengesisekelo sokudla okuningi, okufana nalokhu:

• Sushi
• I-Onigiri (amabhola elayisi)
• I-Donburi (izitsha zerayisi)

Izidlo Ezimnandi Ongazinambitheka e-Kansai

Phakathi nohambo lwami lokupheka ngidabula e-Kansai, ngaba nenjabulo yokuzama izinhlobonhlobo zezitsha ezimanzisa emlonyeni. Ezinye zezinto ezikhumbulekayo zihlanganisa:

Takoyaki

Lawa mabhola anenhlama, agcwele ingwane awukudla komgwaqo okudumile e-Kansai. Isisekelo se-takoyaki inhlama eyenziwe ngofulawa, amaqanda, ne-dashi (uhlobo lomhluzi waseJapane). I-batter ithululelwa ekubunjweni kwe-hemispherical ehlukile, bese igcwaliswa nge-octopus eqoshiwe, i-ginger efakwe emanzini anosawoti kanye no-anyanisi oluhlaza. Uma esevuthiwe, amabhola ayaphendulwa ngamapiki futhi ambozwe ngesosi emnandi nenambitheka, ebizwa ngokufanelekile ngokuthi “i-takoyaki sauce.” Ungakwazi ukubona kalula izitebele ze-takoyaki ngama-griddles azo ahlukile ahlanganiswe nokubunjwa kwe-hemispherical.

Udon Noodles

Ama-udon noodle esitayela se-Kansai avamise ukujiya futhi ayahlafuna, anikezwe ngomhluzi okhanyayo, osuselwe kusoya owaziwa ngokuthi "i-koikuchi." Ukunambitheka komhluzi kunosawoti omncane futhi kunofishi kunozakwabo wase-Kanto, ngokugxila ekunambithekeni kwemvelo kwezithako. I-Toppings ingahluka, kodwa izinketho ezivamile zihlanganisa:

• I-Tempura
• U-anyanisi oluhlaza
• Amaqebelengwane ezinhlanzi

Isobho seMiso

Isobho le-Miso liwukudla okuyisisekelo kokudla kwase-Japanese, futhi inguqulo ye-Kansai ayihlukile. Umehluko omkhulu phakathi kwesobho le-Kansai ne-Kanto miso uhlobo lwe-miso olusetshenzisiwe. Isobho le-Kansai miso ngokuvamile lisebenzisa i-miso emhlophe, enokunambitheka okukhanyayo, okumnandi kune-miso emnyama, ebomvu etholakala e-Kanto. Lokhu kubangela isobho elimnandi neliduduzayo, elilungele usuku olubandayo.

Isitayela se-Osaka Okonomiyaki

Leli khekhe elimnandi lenziwe ngesisekelo seklabishi, ufulawa, namaqanda, futhi ligcwele izithako ezihlukahlukene, njengengulube, izimfanzi kanye nesquid. Isitsha sibe sesifakwa isoso elimnandi nelimnandi, imayonnaise, nama- bonito flakes. Umphumela uba ukudla okumnandi, okugcwalisayo okulungele ukwabelana nabangani.

Ukuhlola I-Flavour of Kanto: A Culinary Adventure

Zicabange uhambahamba wehla emigwaqweni yaseTsukishima, eTokyo, lapho umoya ugcwele iphunga elimnandi le-Monjayaki. Lesi sidlo esidumile, esidabuka esifundeni sase-Kanto, kufanele sizanywe kunoma yimuphi umthandi wokudla. I-Monjayaki, noma “i-Monja” ngamafuphi, iyindishi efana nekhekhe elimnandi elenziwe ngenhlama encane exutshwe nezithako ezihlukahlukene. I-batter, equkethe inhlanganisela kafulawa, i-dashi, nesoso yase-Worcestershire, iphekwe ngokuqondile ku-tabletop grill eshisayo, okwenza kube crispy, injabulo enambithekayo. I-Monjayaki iyisidlo somphakathi, esijatshulelwa kakhulu nabangani kanye nomndeni obuthene endaweni yokushisa, elinde ngabomvu ukumba phakathi.

• I-Monja Street (もんじゃストリート) e-Tsukishima ikleliswe nezindawo zokudlela eziningi ze-Monjayaki, ngayinye inikezela ngendlela yayo ehlukile kulokhu kudla kwendabuko.

I-Yakitori: I-Skewered Perfection

Njengoba ngingena emigwaqweni ephithizelayo yase-Tokyo, angikwazanga ukuzibamba kodwa ngabona ubuningi bezitolo zase-Yakitori, noma “Yakitoriya” (やきとりや), ezibonakala kalula ngezibani ezibomvu ezilenga ngaphandle. Lezi zindawo ezincane, ezithokomele zinikezelwe kubuciko bokosa inkukhu e-skewered, isidlo esidume kakhulu esifundeni sase-Kanto. I-Yakitori ivame ukukhonzwa nge-sauce emnandi futhi enomsoco noma imane ifakwe usawoti, okwenza kube inketho yokudla esheshayo futhi emnandi.

• I-Yakitori ingatholakala ezindaweni ezihlukahlukene, kusukela ezinkantolo zokudla zasemgwaqweni kuya ezindaweni zokudlela ezizinikele, enikeza uchungechunge lwenjabulo e-skewered ukwanelisa noma yikuphi ukufisa.

I-Chanko Nabe: I-Hearty Hotpot of Champions

Ohambweni lwami lokupheka endaweni yase-Kanto, angikwazanga ukuphuthelwa ithuba lokuzama i-Chanko Nabe, isidlo sendabuko se-hotpot esijatshulelwa abadlali be-sumo. Lokhu kudla okunenhliziyo, okugcwele amaprotheni kuqukethe izithako ezihlukahlukene, njengenyama, i-tofu, nemifino, okuphekwe ngomhluzi omnandi. I-Chanko Nabe isidlo somphakathi, esilungele ukwabelana nabangane nomndeni kuyilapho nijabulela ukudla okufudumele, okududuzayo.

• Izindawo zokudlela ze-Chanko Nabe zingatholakala kulo lonke elase-Tokyo, ezinye zize zinikeze izinketho ongakudla ngazo zonke ezidla inyama.

I-Yakimanju: I-Sweet Twist kokwakudala

Njengoba ngiqhubeka nokuhlola kwami ​​ukudla kwesifunda sase-Kanto, ngazithela ku-Yakimanju, ubumnandi obumnandi obuvela eSifundeni SaseGunma. I-Yakimanju iyi-skewered, ibhansi eshubile egcwele ubhontshisi omnandi obomvu, oyosiwe waphelela futhi wanamathiselwa ngesoso ye-miso emnandi nenambithekayo. Lesi sidlo esimnandi kufanele sizanywe kunoma ubani onezinyo elimnandi.

• I-Yakimanju ingatholakala kubathengisi bokudla basemgwaqweni abahlukahlukene kanye nezitolo ezikhethekile esifundeni saseKanto.

Ukuqhathanisa Indawo Yokudla Kanto Nezinye Izifunda

Isifunda sase-Kanto, esisempumalanga ye-Honshu, siyikhaya lamadolobha amakhulu e-Japan futhi anabantu abaningi, kuhlanganise ne-Tokyo. Leli dolobha elikhulu eliphithizelayo linikeza indawo yokudlela ehlukahlukene nejabulisayo, enomthelela ovela kulo lonke elase-Japan nangale kwayo. Njengoba ngiqhathanisa ukudla kwaseKanto nokwezinye izifunda, njengase-Osaka eKansai naseSapporo eHokkaido, ngabona ukuhluka okumbalwa okubalulekile:

• Ukudla kwe-Kanto kuvame ukuba lula futhi kube nokunambitheka okucashile uma kuqhathaniswa nokunambitheka okugqamile, okucebile kwe-Kansai ne-Hokkaido.
• I-Tokyo yaziwa ngohlu lwayo olukhulu lokudla kwamazwe ngamazwe, kuyilapho ezinye izifunda zingagxila kakhulu ezintweni ezikhethekile zazo zesifunda.
• Isifunda sase-Kanto siyikhaya lezindawo zokudlela ezinenkanyezi ye-Michelin, ezibonisa ukuzinikela kwesifunda ekuphekeni okuhle.

Ngeminikelo yaso ehlukahlukene futhi emnandi yokupheka, isifunda saseKanto siyipharadesi labathandi bokudla. Kusukela kuma-grill acwebezelayo ezindawo zokudlela ze-Monjayaki kuya ekufudumaleni okududuzayo kwama-hotpot e-Chanko Nabe, kukhona okuthile ukuze wonke umuntu akujabulele kulelikhona elinempilo nelimnandi lase-Japan.

Ukuqala i-Culinary Adventure e-Kyushu

Njengomuntu ozibiza ngomshisekeli wokudla, angikwazanga ukulinda ukuhlola izitsha ezihlukile zase-Kyushu, e-Japan. Into yokuqala engiye ngayo kwaba ukuzitika ngenyama yenkomo esezingeni eliphezulu kulesi sifunda, iKyushu Wagyu. Le nyama enamandla futhi ehlonishwayo ikhiqizwa ezifundeni zaseKagoshima, eMiyazaki nase-Oita. Ngibe nenhlanhla yokuhambela umncintiswano wakamuva obubanjelwe e-Kyushu, lapho kwakhethwa khona futhi kwakhangiswa i-wagyu ehamba phambili.

Ikhuliswe ezindaweni ezinakekelwa ngokucophelela nezingangcolisiwe, i-Kyushu Wagyu yaziwa ngokumasa kwesici, okuholela ekunambithekeni okucebile nokuthambile. Imithethonqubo eqinile ekhawulela ukukhiqizwa kwale nyama yenkomo iqinisekisa ukuthi izinga eliphezulu kuphela elitholakalayo ukuze lidliwe. Ngithole le nyama emnandi ngezindlela ezahlukene ezindaweni zokudlela zasendaweni, okuhlanganisa:

• I-Shabu-shabu: Isikwe kancane futhi yaphekwa ngokushesha ebhodweni elishisayo
• I-Sukiyaki: Ifakwe emhluzweni omnandi nonoshukela
• I-Teppanyaki: Yosiwe epuleti lensimbi elishisayo
• Ama-Steaks: Kuphekwe kuze kuphelele futhi kuphakwe nohlangothi lwemifino

Ukudla Kwasolwandle Kuyathokozisa Okuvela Emanzini Agcwele Ka-Kyushu

I-Kyushu yaziwa futhi ngefa layo eliqinile lokudla kwasolwandle, namanzi azungezile ahlinzeka ngokukhethwa okucebile nokuhlukahlukene kwezinhlanzi nezinye izilwane zasolwandle. Ezinye zezidlo zasolwandle ezingalahleki engihlangabezane nazo phakathi nohambo lwami lokudla okuhlanganisa:

• I-Kibinago: I-herring ene-Silver-striped, ngokuvamile idliwa iluhlaza noma ifakwe kuviniga
• I-Tobiuo: Izinhlanzi endizayo, ezilungiselelwe kahle futhi zisetshenziswa njenge-sashimi noma i-sushi
• I-Kame no Te: Ama-Barnacles amise okwesandla sofudu, ukupheka okungajwayelekile futhi okumnandi
• I-Satsumaage: Ikhekhe lenhlanzi eliyisignesha lase-Kagoshima Prefecture, elenziwe ngenhlanganisela yenhlanzi enamathiselwe nemifino, lase lithoswa ngokujulile.

Ukuthola Uhlangothi Olumnandi luka-Kyushu

Izinyo lami elimnandi langiholela ekuhloleni ama-dessert amahle namnandi e-Kyushu. Ngakhangwa ikakhulukazi i-Takaokun, ikhekhe lendabuko elivela esifundeni. Lokhu kudla okuthambile nokumnandi kuvame ukujatshulelwa ngenkomishi yetiye, okwenza kube ukudla okulula kwantambama.

Samukela Ifa leQhawe lika-Kyushu Namasiko

Njengoba ngangijula ​​ngijula ​​ekuphekeni kuka-Kyushu, angikwazanga ukuzibamba kodwa ngabona ithonya elinamandla lefa leqhawe lesifunda. Amasiko ashiyelwa yilawa maqhawe asendulo alolonge ukunambitheka namasu asetshenziswa ekuphekeni kuka-Kyushu. Intandokazi yomkami kwakuyiSatsumaage, ayethi yayiwubufakazi bomoya weqhawe kukho konke ukulunywa.

Ukuqalisa lolu hambo lokudla okumnandi e-Kyushu kungivumele ukuba ngizwe izitsha ezihlukile nama-flavour angatholakala kuphela kule ndawo yase-Japan. Kusukela ku-Kyushu Wagyu ehlonishwayo kuya ekunikelweni kwezilwane zasolwandle ezinamandla, ukunambitheka kwami ​​​​kwathathwa njengohambo olungafani nolunye.

Ukuqala i-Culinary Adventure e-Shikoku

Njengoba ngibeka unyawo esiqhingini saseShikoku, angikwazanga ukuzibamba kodwa ngaqaphela uthando lwabantu bendawo ngama-noodle. Ikakhulukazi, lesi sifunda sidume nge-udon yaso, uhlobo lwenoodle enofulawa kakolweni. I-Sanuki udon, edabuka e-Kagawa, iwuhlobo oludume kakhulu lapha, futhi kulula ukubona ukuthi kungani. Ngokwakheka kwayo okuqinile kanye nokunambitheka okulula kodwa owanelisayo, ukudla okunethezekile okufanelekile. Ngizamile i-udon ezingxenyeni ezihlukene ze-Japan, kodwa akukho okuqhathaniswa nomuzwa wokwehlisa indishi eshisayo ye-Sanuki udon endaweni yayo yokuzalwa.

I-Ramen ingesinye isidlo se-noodle esinendawo ekhethekile ekudleni kukaShikoku. I-Tokushima ramen igqama ngenhlanganisela yayo eyingqayizivele yezithako nama-flavour. Lesi sidlo sihlanganisa isoso esenziwe ngesoya, esilula uma siqhathaniswa nomhluzi osindayo, osuselwe engulubeni otholakala kwezinye izifunda. Ama-noodle afakwe izingcezu zengulube, iqanda eliluhlaza, no-anyanisi oluhlaza, okwenza i-symphony ejabulisayo yama-flavour.

Okujabulisayo Kwasolwandle: I-Tataki ne-Uwajima Tai-meshi

Indawo elisogwini yeShikoku isho ukuthi ukudla kwasolwandle kudlala indima enkulu ekudleni kwesifunda. Esinye sezitsha ezidume kakhulu engizijabulele ngokuzama i-tataki, ukulungiswa kwezinhlanzi ezishisiwe, ezisikiwe noma inyama. I-Kochi yaziwa kakhulu nge-bonito tataki yayo, eshiswa kancane ngaphandle futhi inikezwa isoso lesoya elimnandi. Umehluko phakathi kwengaphandle elishisiwe kanye nethenda, ingaphakathi eliluhlaza livela kuNkulunkulu.

Esinye isidlo sasolwandle esishiye ukudumala kimi i-Uwajima tai-meshi, okukhethekile kwe-Ehime yakudala. Lesi sidlo sihlanganisa irayisi, i-snapper, neqanda, okuphekwe ndawonye esitokisini esimnandi. Ukunambitheka okuthambile kwe-snapper nokunotha kweqanda kudala ukuhlangana okuvumelanayo okududuzayo nokumnandi. Abathandi be-Sashimi bazophinde bathole inala abangayijabulela e-Shikoku, ngokutholakala kwezinhlanzi eziningi ezintsha, zekhwalithi ephezulu.

Ihlola Izithako Eziyingqayizivele kanye Nokunambitheka Kwe-Shikoku

Njengoba ngingena ngijula ​​eShikoku, ngathola ukuthi ukudla kwalesi siqhingi kuhlukahlukene ngendlela ebukeka ngayo. Inzuzo yemvelo yalesi sifunda ihlinzeka ngezinhlobonhlobo zezithako, ezisetshenziswa ngezindlela zendabuko nezintsha. Okunye okugqamile kufaka phakathi:

• Inhlama kabhontshisi omnandi: Isithako esidumile kuma-dessert ase-Japanese, unamathisele kabhontshisi omnandi we-Shikoku waziwa ngokuthungwa kwawo okubushelelezi kanye nobumnandi obucashile. Ivamise ukusetshenziswa kuma-confections wendawo kanye nanjenge-topping yamakhekhe elayisi.
• Ubhontshisi wesoya oluhlaza: Lawa mabhontshisi amancane, athambile ayisisekelo sokudla kweShikoku. Ngokuvamile zibiliswa futhi ziphakelwe ngokufafazwa ngosawoti, kwenzelwa ukudla okulula kodwa okwanelisayo.
• Imifino yasentabeni: Indawo yaseShikoku enezintaba inikeza ingcebo yezitshalo zasendle ezidliwayo. Lezi zivame ukusetshenziswa ezitsheni zendabuko, zengeza ukunambitheka okuyingqayizivele, komhlaba okunzima ukukuthola kwenye indawo.

Uhambo Oludabula Ifa Le-Shikoku's Culinary

Ukudla kwesifunda kwe-Shikoku kwaqala emakhulwini eminyaka edlule, indawo ngayinye iziqhayisa ngezidlo zayo ezihlukile kanye nama-flavour. Njengoba ngihlola lesi siqhingi, angikwazanga ukuzibamba ngimangazwa umlando ocebile wokupheka nokuzinikela kwabantu bendawo ekulondolozeni amasiko abo okudla. Kusukela ezitolo zama-noodle eziphithizelayo zaseKagawa kuya ezindaweni ezinokuthula, ezisezintabeni zase-Ehime, ukudla ngakunye kwakuwubufakazi bothando nokunakekela okutholakala lapho kulungiswa ukudla kukaShikoku.

Uhambo Lokudla Nge-Tohoku: Ukuthola Okujabulisayo Kwesifunda

• Isuka e-Akita Prefecture, i-kiritanpo iyisidlo esibonisa ngempela uthando lwendawo ngerayisi.
• Kwenziwe ngerayisi elisanda kuphekwa elicubuziwe futhi elibunjwe eduze nezikebhe, lezi zinti zerayisi zibe sezigaywa zibe zinhle.
• I-Kiritanpo ivamise ukuphakelwa ngesitshulu esimnandi esifaka i-miso, isoyi, nezingcezu ezithambile zenkukhu nemifino, okuyenza ibe isidlo esiphelele sokukufudumeza ngosuku olubandayo.

Yamagata Soba: A Iphupho Lover Noodle

• I-Yamagata Prefecture idume ngama-soba noodle ayo, futhi ngizithole sengigibela isitsha ngemva kwesitsha salawa amnandi, ama-noodle kabhakwheat.
• Ihlinzekwa ngezindlela ezihlukahlukene, kusukela ekushiseni kumhluzi omnandi kuya kubanda ngesoso yokudipha, i-Yamagata soba iyisidlo esisebenziseka ngezindlela eziningi futhi esanelisayo.
• Ungakhohlwa ukuqeda ukudla kwakho ngenkomishi encane ye-sobayu, amanzi ashisayo asetshenziselwa ukupheka ama-noodle, okuthiwa asiza ukugaya.

I-Gyutan: Ukuzwa Ukunambitha

• Uma ungumlandeli we-yakiniku (inyama eyosiwe yase-Japan), khona-ke uzothanda i-gyutan, isidlo esivela e-Sendai.
• I-Gyutan iwulimi lwenyama yenkomo olusikwe kancane, yosiwe yaphelela futhi ivamise ukuphakelwa nohlangothi lwerayisi nesobho le-miso.
• Ukuthungwa okuyingqayizivele kolimi kuhlanganiswe nentuthu, ukunambitheka kwenyama okunethezeka kwenza lesi sidlo sizanywe kunoma imuphi umuntu othanda ukudla.

I-Imoni: Inhliziyo Ekhethekile, Yesifunda

• I-Imoni iyisidlo esithandwayo esifundeni sase-Tohoku, ikakhulukazi esifundeni sase-Yamagata, lapho kuba khona umkhosi waminyaka yonke we-Imoni ngoSepthemba.
• Lesi sitshulu esiwugqinsi, esiphundu senziwe nge-taro, imifino yempande enesitashi, futhi siphekwa nenyama yenkomo, isoso yesoya nezinhlobonhlobo zemifino.
• Umphumela uba isidlo esiduduzayo, esimnandi esilungele ukwabelana nabangani nomndeni.

Inaniwa Udon: Ama-Noodle Athambile anomlando Ocebile

• Iphuma e-Akita Prefecture, i-Inaniwa udon iwuhlobo lwe-udon noodle ezacile futhi entekenteke kakhulu kunozakwabo.
• Lawa ma-noodle aweluliwe ngesandla anikezwa kushisa noma kubanda, futhi ukuthungwa kwawo okusasilika kuwenza ajabule ukuwadla.
• Qiniseka ukuthi uyawazama ngomhluzi olula, olula ukuze ubonge ngempela izimfanelo zawo eziyingqayizivele.

Njengoba ngikhumbula uhambo lwami lokupheka ngidlula e-Tohoku, angikwazi ukuzibamba kodwa ngizwa ukulangazelela ukunambitheka okumangalisayo nokungenisa izihambi okufudumele engakuthola lapho. Kusukela ku-kiritanpo eduduzayo kuya ekunambitheka okuyingqayizivele kwe-gyutan, isifunda sase-Tohoku sinikeza izinhlobonhlobo zezidlo eziqinisekile ukuthi zizojabulisa noma yimuphi umthandi wokudla. Ngakho-ke, ngesikhathi esilandelayo lapho uzithola use-Japan, qiniseka ukuthi uphuma endleleni eshaqisayo futhi uhlole umhlaba omnandi we-Tohoku cuisine.

Isiphetho

Ngakho-ke usunakho- bheka ukudla okuvela ezifundeni zaseJapane. AmaJapane anomlando omude futhi ocebile ngokudla, futhi amasiko aguquke phakathi namakhulu eminyaka ukuze abe ukudla okumangalisayo esikwaziyo nesikuthandayo namuhla.

I-tapestry ethakazelisayo yama-flavour, amasu, namasiko avele amakhulu eminyaka, futhi isiphenduke ukudla okumangalisayo esikwaziyo nesikuthandayo namuhla. Ngakho qhubeka, izame!

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.