Ukuziphatha nokuziphatha kwetafula lapho udla ukudla kwaseJapan

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe uDisemba 23, 2020

Isiko lokudla laseJapan lihlukile, futhi imvamisa lidida abantu abaningi.

Isidlo sendabuko saseJapan siqukethe iGohan (isitsha selayisi), i-miso shiru (isitsha sesobho se-miso), i-tsukemono (imifino eqoshiwe), nenyama noma inhlanzi.

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Yize irayisi lingukudla okuyisisekelo kwabaseJapan, kunezinhlobo ezahlukahlukene zama-noodle ashibhile futhi anikela ngenye indlela engcono yelayisi.

Njengoba iJapane iyizwe eliyisiqhingi, abantu bakhona bathatha amanani okudla kwasolwandle. Ngenxa yalokho, isiko lokudla laseJapane lihlanganisa izinhlobonhlobo ze-squid, inhlanzi, i-eel, ingwane, i-shellfish, nezinye izinhlobo zokudla kwasolwandle.

Futhi, kubalulekile ukuthi wazi ukuthi indawo ngayinye yokudlela yesobho laseJapan inezindlela zokuziphatha ezihlukile, futhi lokhu kuyasebenza nasezitolo zokudlela ze-sushi nazo.

Konke okuhlangenwe nakho kokudlela eJapane kwehlukile, futhi lokhu kwenza isiko lokudla lijabulise kakhulu futhi lijabulise, njengokunambitheka kokudla.

Ngakho-ke, ngokuzayo lapho uhlela ukuvakashela i-japan, qiniseka ukuthi ubhalisela isigaba sokupheka, ngoba lokhu kuzokusiza ukuthi uqonde kangcono isiko lokudla laseJapan, kanye nekhono lokupheka.

Okulandelayo ezinye zezinto ezibalulekile okudingeka uziqonde mayelana nesiko lokudla laseJapan.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Isiko lokudla laseJapan kanye nenhlonipho

Ake sibheke ukudla okuthandwa kakhulu kwaseJapan futhi ngiphinde ngithole ithiphu mayelana nesiko labo.

Usidla kanjani isobho se-miso?

Kubalulekile ukuqaphela ukuthi isobho se-miso yisidlo esivamile nesithandwayo esinikezwa cishe kuzo zonke izindawo zokudlela zaseJapan. Isobho linomhluzi onamafu, izimila zasolwandle, kanye nezicucu ze-tofu ezincane.

Yize abantu abaningi bevame ukusebenzisa isipuni ukuthatha isobho sabo se-miso, kunconywa njalo ukuphuza isobho sakho se-miso esitsheni.

Lapho umhluzi usuqediwe, izimila zasolwandle kanye ne-tofu zizohlala ezansi kwesitsha. Kufanele usebenzise izinti zokudla ukuzidla.

Ingabe ucwilisa i-sushi kusosi yesoya?

Uma ungakaze udle i-sushi, sicela uqaphele ukuthi irayisi linokuthungwa okunamathelayo, okukhona ngesizathu.

Uma ucwilisa i-sushi kusosi yesoya, irayisi liba lithambe kakhulu, ngaleyo ndlela lilahlekelwe ukuthungwa kwalo, okubaluleke kakhulu.

Ngaphezu kwalokho, akufanele neze ushiye noma yiziphi izingcezu zelayisi esitsheni sakho se-soy sauce. Uma kwenzeka udinga isosi, qiniseka ukuthi ucwilisa ingxenye yezinhlanzi ku-sushi roll, kepha hhayi ilayisi.

Futhi funda: umhlahlandlela wabaqalayo wokuqalisa ukwenza i-sushi

Ungalokothi ushiye ipuleti elonakele, kuyadelela

Uma usuqedile ngesidlo sakho, ungaziqedi onke amanabukeni bese uwashiya kupuleti obukade ulisebenzisa. Abantu abaningi baseJapan bakubheka lokhu njengokuziphatha okungenanhlonipho futhi kuwuphawu lokungahloniphi izisebenzi zokudlela.

Esikhundleni salokho, kulindeleke ukuthi uwagoqe kahle ama-napkin, bese uwashiya eduze kwepuleti lakho, noma uwalahle nje uma kungenzeka kube khona umgqomo endaweni yokudlela.

Ukubaluleka kwemikhuba yetafula laseJapan

Noma nini lapho uya endaweni yokudlela yaseJapan, qiniseka ukuthi uyayibona imikhuba yetafula. Ungalokothi unamathele izinti ngqo esitsheni sakho selayisi, noma uzibeke ngaphesheya kwesitsha sama-noodle.

Ngaso sonke isikhathi, qiniseka ukuthi uyasisebenzisa isibambi sesinti, esitholakala kakhulu kuwo wonke amatafula.

Uma kungekho mnikazi etafuleni lakho, kungakuhle ukuthi ugoqe i-napkin yakho ibe unxantathu oqondile, bese ubeka izinti zakho kulelo napkin.

Ingabe kufanele unikeze abasebenzi indawo yokudlela yaseJapan?

Yize lokhu kuwumkhuba ojwayelekile emazweni aseNtshonalanga, akunconywa ezindaweni zokudlela zaseJapan, njengoba kubhekwa njengodelelayo.

Abasebenzi ezindaweni eziningi zokudlela zaseJapan baqeqeshwe kahle futhi bakhokhelwa kakhulu. Ngakho-ke, ukuncoma abapheki be-sushi abanomlando kubenza bazizwe behlisiwe.

Umpheki waseJapan nomfundi wakhe

Izindawo zokudlela zendabuko zaseJapan ziqhutshwa ngumpheki, kanye nomfundi wakhe.

Njengesiko, abapheki abaqeqeshwayo abavunyelwe ukuphatha inyama noma inhlanzi iminyaka eminingana, baze babe ngochwepheshe.

Umpheki oyinhloko endaweni yokudlela yendabuko yaseJapan unesibopho sokwenza ukudla, kuyilapho umfundi enza ezinye izigaxa njengokulungiselela, ukukhonza amatafula, nokuhlanza.

Indawo yokudlela yangempela yendabuko yaseJapan ayinabasebenzi abasebenza njengabo njengoba abafundisayo bebhekene nale misebenzi.

I-CNN ize yadalula ngesihloko, impilo yomfundi waseJapan osushi ayisihle:

Isitsha ngasinye sinokubaluleka kwaso

Njengengxenye yesiko lokudla, zonke izitsha zaseJapan zinokubaluleka kwazo, njengokudla kulezi izitsha. Abapheki bazimisele ukukhetha amaphethini afanele nemibala yesidlo sangaphambili abafuna ukusilungisa.

Izitsha namapuleti ikakhulukazi ngesizini, kudwetshwe ngesandla, futhi ngakunye kunomlando obalulekile. Kubalulekile ukuqonda ukuthi umfundi no-chef bavame ukuba ngabachwepheshe bokudla ukuze babuze ngalezi zitsha ngaphambi kokuba baqale ukudla.

Ukudla okuhlukile kwaseJapan nezitayela zokupheka

USushi noSashimi

Lokhu kungenye yokudla kwaseJapane okudume kakhulu wonke umuntu angazihlanganisa nakho. ISushi yisidlo esidumile kuzo zonke izingxenye zomhlaba, futhi ihlukile ngokwakhiwa kwayo.

Isizathu esikhulu salokhu kungenxa yokuthi ucezu ngalunye lwelayisi luqala ukunothiswa ngalo irayisi uviniga, Bese ixutshwe nezinye izithako ezifana nokudla kwasolwandle okuhlukile, i-nori noma izimila zasolwandle, imifino, nokunye.

Okudingeka ukwenze nje ukukhetha ucezu lwe-sushi usebenzisa izinti, bese ulifaka ku-wasabi noma i-soy sauce, noma kokubili. Lokhu kuzokunikeza ingxube yangempela yama-flavour.

I-Sushi iza ngamagama ahlukene, kodwa lokhu kuncike ezithakweni ezisetshenzisiwe. Amanye ala magama afaka iMaki sushi, iNigiri sushi, iTemaki Sushi, kanye Oshi sushi, phakathi kwamanye amagama.

ISashimi, ngakolunye uhlangothi, ngokuyisisekelo yizinhlanzi zasolwandle noma inhlanzi eluhlaza ephekwe nososi wesosi kanye ne-wasabi — okuyisinongo seJapan esibabayo. Lesi sidlo sinikezwa kakhulu ngesitsha eseceleni sezingcezu zesithombo. Igama layo lisuselwa emsileni wenhlanzi esetshenziselwa ukwenza lesi sibiliboco.

Ramen

Lapho uvakashela eJapane, uzobona ukuthi i-ramen ingenye yezinketho ezivame kakhulu ozoba nazo lapho ukhetha ukudla ozokudla.

Ukudla kuqukethe isitsha sama-noodle, esinikwa eceleni kwesobho se-miso noma isosi yesoya exutshwe nezinye izithako ezahlukahlukene. Izithako ezivame kakhulu zifaka u-anyanisi oluhlaza, izingcezu zengulube, iqanda nolwandle.

Ukunambitheka kwesitsha akunakuqhathaniswa nokunye ukudla ngoba kukhetheke kakhulu. Ingxenye ethakazelisa kakhulu futhi ekhethekile yesitsha yi- isobho se-miso.

Lesi isobho esinambitheka kakhulu saseJapane ongake usinambithe, futhi sisukela kokuqinile kuya kwesithambile, kuya ngendawo yokudlela lapho u-oda khona isobho sakho.

Ingulube iphekwe ngendlela eyenza ithambe kakhulu, kuze kufike ezingeni lokuthi ingaqala ukwephula umzuzu oyibambe ngayo ngezinti.

Ukudla okuphelele, udinga uku-oda i-ramen, kanye nesitsha eseceleni selayisi, esizokushiya unelisekile ngokushesha nje lapho uqeda ukudla-kuphela uma ukwazi.

I-Tempura

Lokhu ngukudla okuthosiwe kwaseJapan, okwenziwa kakhulu ngemifino kanye nokudla kwasolwandle. Kodwa-ke, ungathola futhi i-tempura eyenziwe ngenhlanzi nezinyoni bese uyinonge ngososi owenziwe ngoshukela, isosi yesoya, kanye ginger.

Lesi sidlo singenziwa kusetshenziswa cishe noma iyiphi imifino etholakalayo. Ubungako balesi sidlo kufanele budliwe ngokulunywa okukodwa kuphela, ngaphandle kokuthi kuthosiwe kakhulu, futhi akunakho ukuthungwa okunamafutha okudingekayo.

Ngokuyinhloko, i-tempura inikezwa eceleni kwe-tetsuyu, okuyinhlanganisela yobumnandi, i-consommé, i-soy sauce, izinongo, isithombo, ne-ginger.

Funda kabanzi: funda ukuthi ungazenza kanjani lezi zinhlayiya ezimnandi zaseJapan

I-Kare-Raisu (i-curry rice)

Lesi yisidlo saseJapane esilula kakhulu, esiphundu futhi esidumile, esinikezwa cishe kuzo zonke izindawo zokudlela zaseJapan.

I-Kare-Raisu ilayisi eline-curry, kodwa inokunambitheka okuhluke ngokuphelele kwezinye izitsha ze-curry oyoke uzwe. Uzodinga ukusebenzisa imifino ehlukene nenyama ukwenza i-curry yaseJapan.

Imifino eyisisekelo ifaka izaqathe, u-anyanisi, namazambane, futhi ungasebenzisa inkukhu, inyama yenkomo, ingulube nedada ukuthola inyama. Ngaphezu kwalokhu, i-curry inamazinga ahlukene we-spiciness, afaka njalo, athambile, futhi ashisayo.

Noma kunjalo, izinga lokushisa le-curry lizoya ngezinga olikhethayo.

Umbuso weCurry ingesinye sezitolo zamakhekhe ezihamba phambili nezidume kakhulu eTokyo, eJapane. Isitolo sinolunye lwezinhlobonhlobo ezibanzi zekhari ongakhetha kuzo.

Lokhu kufaka phakathi i-chicken curry, i-fish curry, i-pigry curry, kanye nama-curry wezithelo njenge-strawberry curry.

Futhi funda: ama-steamer elayisi ansundu kakhulu ne-sushi

Okonomiyaki

Lokhu kufana nama-pancake, ikakhulukazi ngendlela ecindezelwa ngayo ku-grill, kepha izithako ezisetshenzisiwe zihluke ngokuphelele, futhi kubhekwa njengesitsha esimnandi.

Imvamisa, i-okonomiyaki yenziwa ngeqanda, i-yam, nofulawa, futhi unenkululeko yokwengeza noma yini oyifunayo-uma ufisa ukuyenza ithakazelise.

Ezinye zezengezo ezivamile kulesi sidlo zifaka inyama yenkomo, u-anyanisi, i-squid, imfanzi, ushizi, imifino, ne-mocha.

Kwezinye izindawo zokudlela zaseJapan, umpheki wenza isipiliyoni se-okonomiyaki sithakazelise futhi sithintane ngoba balungisa ukudla ngaphambi kwamakhasimende, njengoba besiza umpheki ukufaka izithako ezingeziwe.

shabu

Lokhu ngokuyisisekelo isidlo saseJapane esishisayo. Into ethakazelisa kakhulu ngalesi sidlo ukuthi isebenzisa izinhlobo ezahlukahlukene zokudla kwasolwandle nenyama, ikakhulukazi inyama ethambile, kanye nezinhlangothi zemifino, ama-noodle, ne-tofu.

Indlela asebenza ngayo u-shabu shabu ukuthi uthatha ucezu lwenyama, futhi ungakhetha nemifino, bese uyifaka ebhodweni lamanzi ashisayo noma udle.

Uma inyama isiphekiwe, ungayicwilisa ku-sesame sauce, ngesitsha sohlangothi selayisi. Lesi yisidlo esimnandi futhi esingenakuphikiswa.

Yakitori

Le rotisserie yaseJapan, eyaziwa nangokuthi ama-skewers. Ngokwesiko, inyama yenkukhu yayisetshenziselwa ukwenza i-yakitori, futhi lokhu kuchaza igama elithi "tori" egameni elithi "yakitori," okusho ukuthi "inyoni."

Kodwa-ke, namuhla, ungasebenzisa ingulube, inhlanzi nenkomo ukwenza i-yakitori. Lawa ma-skewers / brochette ayingxube yenyama nemifino, ephekwa kwi-grill, bese ifakwa kusoso (teriyaki).

I-Yakitori yisitsha sokudla esisheshayo saseJapan, njengesitsha esidliwa kakhulu ngotshwala.

I-Yakitori ibhekwa njengenketho ejwayelekile yabantu bakwamanye amazwe ngoba iningi labo likhululekile ukuyizama.

Isitsha sinokunambitheka okwejwayelekile - ngakho-ke, uma ungaqiniseki kangako ngesitsha ofuna ukusinambitha kuqala, noma ungathandi ukunambitheka kwaseJapan, i-yakitori yisona sidlo esingcono kakhulu saseJapan ongaqala ngaso.

Lokhu kuzokunikeza isingeniso esihle cuisine yaseJapan, futhi kukusize uzijwayeze izitsha zaseJapan.

i-onigiri

I-Onigiri ingenye yokudla okulula kakhulu okujwayelekile futhi okuvamile kwaseJapan. Akunandaba nesikhathi, noma indawo okuyo, ungathatha i-onigiri ngakho-ke uma ulambile, futhi awunaso isikhathi sokulungiselela ukudla.

Lesi sidlo saseJapane sakhiwe ngamabhola elayisi, anongwe ngezindlela ezahlukahlukene. Amanye ala mabhola erayisi agcwele ingulube, inhlanzi nenkukhu, kanti amanye ambozwe ngocezu lweqanda noma lwasolwandle.

Ezinye ziqukethe ilayisi, elihlanganiswe nemifino, isoso, i-furikake nemifino.

Hhayi-ke, kusobala ukuthi kunezinhlobonhlobo zama-flavour ongakhetha kuzo, futhi ngesinye sezizathu esenza ukuthi lokhu kudla kudume kakhulu eJapan.

Kunezitolo ezahlukahlukene ezenza lokhu kudla okulula kwaseJapan, kepha futhi ungathatha okunye kwalokhu kudla esitolo noma esitolo esithenga kalula.

udon

Lawa ama-noodle amakhulu aseJapan enziwe ngawo u-Flour kakulweni. Sikhonzwa kakhulu ngazo mirin kanye nesoya sauce esivumelwaneni.

Ezinye izindawo zokudlela zengeza ne-negi (anyanisi) lapho kukhonzwa ama-udon noodle. Usayizi nokuma kwalawa ma-noodle kuncike endaweni lapho avela khona. Ungawadla ama-noodle ashisayo noma abandayo.

Ama-noodle e-Udon ajwayelekile kakhulu futhi athandwa kakhulu eJapan, futhi adliwa kakhulu ngabasebenzi nabafundi abadinga okuthile okusheshayo abazokudlela isidlo sasemini. Uma uvakashela eJapan, uzobona ukuthi kukhona indawo yama-udon cishe kuwo wonke amakhona, futhi zihlala zigcwele abantu. Kepha, akufanele ukhathazeke ngoba ngeke uthathe isikhathi esiningi kulayini.

gyudon

Lesi yisitsha selayisi ngenkomo, futhi siyinongwe ngezinongo nezithako ezahlukahlukene ngaphezulu.

USukiya ingenye yezindawo ezidume kakhulu eJapan lapho ungathokozela khona lesi sibiliboco. Yize iningi labantu thatha iGyudon njengesidlo esilula futhi esingabizi kakhulu, imnandi kakhulu.

Uma u-oda iGydon kwezinye izindawo, ifika njengesethi, ihambisana nesobho se-miso nesaladi elincane. Kodwa into eyodwa abantu abaningi abayithandayo ngalesi sidlo ukuthi isinikezwa ngokushesha okukhulu.

Ngokuvamile, uma u-oda lesi sidlo, silungisiwe futhi saphakwa kungakapheli imizuzu emihlanu. Futhi, ubukhulu balesi sidlo buxhomeke, njengoba ungathola kalula iGyudon enosayizi omncane, ophakathi nendawo, nosayizi omkhulu, ngokuya ngokuthanda kwakho.

Ngaphezu kwalokho, lokhu kungukudla ongakuthola ngesidlo sakho sasemini ngoba akuthathi isikhathi esiningi ukulungiselela.

Gyoza

Lawa angama-potstickers noma amadombolo athandwayo aseJapan atholakala ngezinhlobo ezintathu:

• I-Suigyoza (ebilisiwe)
• Yakigyoza (ethosiwe)
• ne-Agegyoza (ethosiwe ngokujulile)

Ukufakwa ngaphakathi kufaka izinto ezifana namakhowe, iklabishi (izingcezu ezincanyana), ama-chives, kanye nenkukhu egayiwe kahle noma ingulube.

I-gyoza yaseJapane ivame ukwenziwa kusetshenziswe ama-wrappers amancane, ngokungafani nenguqulo yamaShayina ye-gyoza, eyenziwe nge-doughier nokugoqa okujiyile.

Uma u-oda i-gyoza, inikezwa kanye nososo wokufaka, okufaka uviniga, isosi yesoya, uwoyela wesame, isoso se-ponzu, noma uwoyela we-chili.

Uma uvakashela iJapan, kufanele uzame i-gyoza, ikakhulukazi e-Utsunomiya, idolobha elidume ngokusetshenziswa kwe-gyoza.

Ngaphezu kwazo zonke lezi zidlo, kubalulekile ukuqonda ukuthi ukudla okuningi kwaseJapan kuphakelwa eceleni kwetiye eliluhlaza laseJapan.

Akufanele ushiye itafula lakho ungaliphuzanga itiye ngoba kuyisibonakaliso sokubonga, futhi kukhombisa nokuthi uyayihlonipha isiko lokudla laseJapan.

AmaJapane athanda itiye eliluhlaza futhi anakho le Ochazuke itiye eluhlaza irayisi isitsha!

Izindlela zokupheka ezahlukahlukene zaseJapan

I-Oyakodon (inkukhu nesitsha seqanda)

I-Oyakodon ingukudla komphefumulo okudala kwaseJapan, ngokuhumusha okungokoqobo kwesitsha selayisi somzali nengane. Inkukhu ingumzali, neqanda ngumntwana.

Lesi sidlo saseJapane siphekwa epanini elilodwa, lapho kufakwa khona inkukhu, u-anyanisi neqanda epanini nomsizi ocebile nge-umami, osuselwa kudashi. Ukudla bese kuthelwa endishini yelayisi eline-steamed.

I-Oyakodon isidlo esilula, esimnandi futhi esiduduza ngokuphelele ongasilungisa kungakapheli imizuzu engama-30.

Lesi isidlo esijwayelekile ezindaweni zokudlela eziningi zaseJapan, futhi ungasenza ekhaya. Njengoba nje igama lalo lisho, konke okuphathelene nalesi sidlo kuletha imfudumalo nenduduzo.

Nazi ezinye izizathu zokuthi kungani udinga ukwenza lokhu kudla ekhaya?

• Lesi yipani elilodwa — isidlo sesitsha - uma ufuna ukudla okulula ukukulungisa lapho ukhathele, i-oyakodon yisidlo esikahle kuwe. Le pan-bow bow isho ukuthi usebenzisa izitsha ezimbalwa, okuhumusha ekuhlanzweni okulula ngemuva kokudla.
• Isidlo esisheshayo nesilula esizolungiswa - ungazihlanza kalula lezi zitsha ngesikhathi esincane futhi ngomzamo omncane. Uma kwenzeka unentsha ekhaya lakho, lokhu-ke lokhu kungukudla okulula kakhulu abangakufunda ukulungiselela. Ngaphezu kwalokho, ngeke kudingeke ukhathazeke ngomdaka osele ngemuva kokupheka ngoba bazosebenzisa izinto ezimbili kuphela — ipani nesitsha. Ngaphezu kwalokho, lokhu kungaba isidlo sokusinda sezingane zakho ezingaba wusizo mzuzu lapho ziya ekolishi.
• Kuyisidlo esinempilo - awudingi uwoyela ukulungiselela lesi sidlo. Ngaphezu kwalokho, uhlala usebenzisa izithako ezintsha, ezenza lokhu kudla okuhle kwaseJapan kube nempilo. Udinga kuphela ehlobo inkukhu no-anyanisi kusosi yesosi kanye nodashi osuselwe kudashi.
• Unazo zonke izithako ezidingekayo ekhaya lakho - njengoba kugqanyisiwe ekuqaleni, i-oyakodon ineresiphi elula edinga izithako ezintathu — u-anyanisi, iqanda nenkukhu, okutholakala kalula cishe kuwo wonke amakhaya. Lokhu kusho ukuthi akudingeki udlule kuyo yonke inkinga yokufuna izithako.
• Okwesosi yedashi, ungayenza ngobuningi bese uyigcina efrijini lakho kuze kube yizinsuku eziyisikhombisa. Le sauce ngeke ithathe isikhathi sakho esiningi ukwenza. Lokhu kusho ukuthi ukwenza ingxenye enkulu yesosi kukuvumela ukuthi uthokozele ukudla okuhlukahlukene kwe-oyakodon ngayo.
• Kuyisidlo esanelisayo ongasenza ngokunethezeka ekhaya lakho - wake wacabanga ukujabulela inkukhu ethambile neqanda elithambile phezu kwesitsha selayisi esintofontofo? Uma kunjalo, i-oyakodon yisidlo esizokuvumela ukuthi ukujabulele konke lokhu ngokunethezeka kwekhaya lakho. Irayisi lizomunca isosi yedashi, elenza konke ukuluma kube mnandi, usawoti futhi kube mnandi. Lokhu kuzoba ukudla okumnandi, okugcwalisa isisu ozokujabulela ngaphandle kwenkinga.

Ngakho-ke, uyenza kanjani i-oyakodon?

Le iresiphi elula ongayilungisa kungakapheli imizuzu engama-30.

Izithako:

• Amathanga enkukhu angenasikhumba, angenamathambo - 2
• U-anyanisi - ½
• Amaqanda - 2 (makhulu)

Izikhathi zokuphumula

Ungayilungiselela ngenani elanele, kepha akudingeki usebenzise sonke isikhathi sokunonga ngasikhathi sinye.

• UDashi - 2/3 indebe
• I-Mirin - isipuni esingu-1.
• Sake - isipuni esingu-1.
• Isosi yesoya - isipuni esingu-1.
• Ushukela - isipuni esingu-1.

Uzophaka lesi sidlo nge

• 3 izinkomishi okuphekwe irayisi okusanhlamvu okufutshane (NgesiJapane)
• IMitsuba (iparsley yaseJapan) - iqoqo elincane. Ungasebenzisa futhi i-scallion noma u-anyanisi oluhlaza
• UShichimi Togarashi (izinongo eziyisikhombisa zaseJapan)

Iziqondiso

1. Okokuqala, udinga ukuqoqa zonke izithako zakho ndawonye. Ngemuva kwalokho, hlanganisa i- ngenxa, isibuko, idashi, nesosi yesosi esitsheni esisodwa.
2. Okulandelayo, engeza ushukela, bese uxuba kahle uze ushukela uqede.
3. Sika u-anyanisi ube izingcezu ezincanyana, bese usika u-anyanisi oluhlaza. Uma usuqedile, shaya iqanda elilodwa esitsheni, bese ugcina elinye iqanda ngeqoqo elilandelayo.
4. Manje, sika ithanga lenkukhu uhlukane, bese ulisika libe yizicucu zika-1.5 ”noma u-4 cm. Ungasebenzisa indlela yokusika ye-sogigiri, ezokuvumela ukuthi usike inkukhu ibe yizicucu zobukhulu obulinganayo, futhi ikunikeze nendawo eyengeziwe yokupheka ngokushesha.
5. Ungalungiselela ukukhonza okukodwa ngesikhathi uma usebenzisa ipani elincane. Uma kunjalo, hlukanisa izithako zakho ngesigamu, ngenqwaba yokuqala bese uyithela epanini lakho. Uzodinga usoso owanele ukumboza inkukhu no-anyanisi.
6. Manje, engeza uhhafu wenkukhu yakho phezu kuka-anyanisi, bese uqinisekisa ukuthi inkukhu no-anyanisi kusatshalaliswe kahle. Vula umlilo, uwubeke phakathi nendawo, bese uvumela izithako ukuthi zibile.
7. Lapho nje sebebilisile, yehlisa ukushisa kuye ekushiseni okuphakathi nendawo, bese ususa noma imuphi umgqomo noma igwebu uma kwenzeka lavela. Manje, vala ipani bese uyivumela ukuthi ipheke cishe imizuzu emihlanu noma inkukhu ishintshe umbala wayo obomvana.
8. Okulandelayo, shayela iqanda elishayiwe kancane futhi ngokulinganayo phezu kuka-anyanisi nenkukhu. Mboza ipani bese upheka ngokushisa okuphakathi nendawo kuze kuphekwe iqanda ngendlela oyithandayo. Kakhulu, lesi sidlo sinikezwa nge-japan lapho iqanda selicishe lasethwa kepha ligijima.
9. Faka u-anyanisi oluhlaza noma i-mistuba ngokushesha ususe ukudla emlilweni. Manje, thela ukudla ngaphezulu kwelayisi elishubile, bese uconsa inani olifunayo le-sauce esele.

Iresiphi yeYakitori — inkukhu kanye ne-scallion

Qiniseka ukuthi ufaka inyama yenkukhu yakho esosweni elimnandi futhi elimnandi — uzokwenza kube nzima ukumelana nakho. Le recipe yakitori ilula, futhi inhle ngokugcoba kwangaphandle. Ngaphambi kokuqala i-grill, qiniseka ukuthi umanzisa ama-skewers emanzini okungenani isigamu sehora. Lokhu kuvumela uqalo ukuthi lumunce amanzi, okuvimbela ama-skewers ukuthi angashi ngokushesha.

Ngaphezu kwalokhu, sebenzisa ucwecwe lwe-aluminium ukumboza ukuphela okuveziwe kwalezi skewers, ikakhulukazi uma ungenaso isikhathi sokuzifaka noma uma usebenzisa ama-skewers amancane.

Izithako:

• Amathanga enkukhu angenalutho angenasikhumba - 1 lb. (ekamelweni lokushisa)
• U-anyanisi oluhlaza / ocelemba - 9
• Amafutha we-flavour angathathi hlangothi (imifino, i-canola, njll.)
• I-Yakitori Sauce (I-Tare):
• I-Soy sauce - ½ inkomishi
• Mirin - ½ inkomishi
• Sake - ¼ inkomishi
• Amanzi - ¼ inkomishi
• Ushukela onsundu - 2 tsp

Iziqondiso

1. Hlanganisa zonke izithako zakho ndawonye
2. Gcoba ama-bamboo skewers akho emanzini imizuzu engaphansi kwengu-30
3. Epanini, engeza isosi yesoya, isibuko, amanzi, ngenxa, ushukela onsundu, kanye ne-1 scallion (ingxenye eluhlaza), bese uvumela lezi zithako ukuthi zibile — qiniseka ukuthi ukushisa kuphezulu. Lapho kuqala ukubila, nciphisa umlilo, bese uvumela izithako ukuthi zibile ngenkathi zingamboziwe, futhi kuze kube yilapho uketshezi lwehla ngesigamu. Lokhu kufanele kukuthathe cishe imizuzu engama-30. Manje, isosi yakho izokhazimula futhi ibe mkhulu. Vumela i-sauce ukuthi ipholile ekamelweni lokushisa ngaphambi kokuba uqale ukuyisebenzisa. Ungagcina u-1/3 wesosi yakho esitsheni, bese uyisebenzisela okokugqoka kwakho kokugcina.
4. Manje, sika izingxenye eziluhlaza nezimhlophe ezi-anyanisi oluhlaza zibe yizicucu ezincane-1 intshi.
5. Dice amathanga akho enkukhu abe ama-cubes we-1 intshi.
6. Okulandelayo, phinda zonke izingcezu zenkukhu zibe uhhafu, bese ufaka i-skewer enkukhu, nge-engela yama-degree angama-45, bese ucindezela phansi i-skewer ukuze ungene phakathi nendawo.
7. Qiniseka ukuthi ufake zonke izingcezu zenkukhu ngocezu lwe-scallion, futhi kufanele ziqondaniswe ngokuqonde ngqo kuma-skewers. Yonke i-skewer kufanele ibambe izingcezu ezintathu ze-scallion nezilayi ezine zenkukhu.
8. Uma usuqedile, gcoba i-grate yakho, ngoba lokhu kuvimbela inkukhu ekunamatheleni njengoba ugcoba. Beka ama-skewers akho ngaphezulu kwe-grate uma usuqedile ukuyigcoba.
9. Beka i-grill phezulu, bese ulinda kuze kube yilapho izakhi zokushisa zishisa ngokwanele-i-grill cishe imizuzu engu-6.
10. Ngemuva kwemizuzu engu-6, shayela u-sauce enyameni, bese uqhubeka ukosa eminye imizuzu emi-3 ukuya kwengu-4 ukuze isosi ikwazi ukugcwala.
11. Lapho nje ama-skewer esekulungele, hambisa kupuleti lokuphaka, bese uxubha isoso eligciniwe phezu kwenkukhu — qiniseka ukuthi usebenzisa ibhulashi elihlanzekile.

Iresiphi yebhonasi:

Uju lwenkukhu yenkukhu

Uma uthanda inkukhu, khona-ke udinga izindlela zokupheka ezahlukahlukene ezizokuvumela ukuthi ujabulele ukuhlukahluka kwenkukhu noma nini lapho ufuna ukupheka. Iresiphi yenkukhu yezinyosi iresiphi ethokozisayo nelula elula edinga izithako ezimbalwa kanye nokulungiselela. Kuyinto iresiphi ongayisebenzisa esikhundleni sezinye izindlela zokupheka kwezinkukhu.

Lezi izithako ozodinga kule recipe.

• Ama-drumettes enkukhu - izingcezu eziyi-12 (1.5 lb noma 680 g). Ungasebenzisa futhi ezinye izingxenye zezinkukhu uma ufisa.
• Usawoti - ulwandle noma usawoti we-kosher (uma usebenzisa usawoti wasetafuleni sebenzisa uhhafu)
• Upelepele omnyama (omusha)

Izinongo:

• Uju - 4 tbsp noma ¼ inkomishi
• Isosi yesoya - 4 tbsp noma ¼ inkomishi
• Sake - 2 tbsp (ungayifaka esikhundleni sherry eyomile)

Iziqondiso

1. Hlanganisa zonke izithako zakho ndawonye
2. Hlanza inyama yenkukhu ngaphansi kwamanzi abandayo abandayo, bese ushaya ithawula lephepha ukuze womile
3. Okulandelayo, hlanganisa konke ukunonga ndawonye esikhwameni seZiploc
4. Manje, sebenzisa imfoloko ukubhoboza ama-drumettes enkukhu bese uwafaka ngopelepele nosawoti
5. Uma usuqedile, manje engeza amadramu asesikhwameni, bese manje ukhama wonke umoya, bese uziphu isikhwama. Gcoba ama-drumettes enkukhu ukuze ukwazi ukuwagcoba nge-marinade. Uma ihlanganiswe ngokuphelele yi-marinade, vumela inyama ukuba ihambe ngemizuzu engaba ngu-30 kuya kwengu-60, kodwa futhi ungayivumela ukuthi ihlale ubusuku bonke.
6. Manje, preheat i-ovini yakho iye kuma-218 degrees C (425 degrees F). Okulandelayo, faka ama-drummettes asolwandle epanini lokubhaka, bese uqinisekisa ukuthi awahlangani. Ingxenye yesikhumba yenyama kufanele ibheke phezulu. Manje, thela ingxube ye-marinade ngaphezulu kwenyama, bese ubhaka cishe imizuzu engama-20 - 30.
7. Ungamanzisa inyama ngokweqile njengoba ibhaka. Uma kwenzeka inyama yenziwe, kepha okuphezulu kungafakwanga nsundu, ungashintsha amasethingi e-ovini uwagcobe kuze kube yilapho inyama inyanyiswe ngokulinganayo. Uma uqaphela ukuthi phezulu ku nsundu ngokushesha okukhulu, ungawumboza usebenzisa ucwecwe lwe-aluminium, ngoba lokhu kuvimbela ama-drumette ukuthi angashi.
8. Uma usuqedile, sebenza.

Imibuzo eyengeziwe ezungeze Ukudla kwaseJapan enikubuzile

Nayi impendulo yethu emibuzweni ejwayelekile kakhulu enisibuze yona emithonjeni yezokuxhumana ezungeze ukudla kwaseJapan:

Ingabe kuwukweyisa ukuqeda ipuleti lakho eJapan?

Kufanele nakanjani uthokozele isidlo sakho sakusihlwa, ngokuzwakalayo ngisho. I-Slurping ibhekwa njengokuncoma okukhulu kumpheki ngakho ungazibambi.

Lapho ujabulela ipuleti lakho lokudla kwaseJapan, shiya kancane ngemuva.

EJapan kanye naseChina, kubhekwa njengokungaqedi ukuqeda ipuleti lakho ngokuphelele ngoba kusikisela ukuthi awutholanga ukudla okwanele.

Ingabe amaJapan adla ukwatapheya?

Abantu baseJapan bayayidla i-avocado, yize baqale ukwenza lokhu muva nje.

Ukwatapheya awulinywa ekhaya ngakho iningi lemifino esetshenzisiwe yalolu hlobo ingeniswa ivela eMexico.

Ukwatapheya ungaphezu kwesithako saseMexico ngakho-ke ungowaseJapane.

Ingabe ukuqhuma kwaseJapan ngemuva kokudla?

Kunezinto ezimbalwa ezibhekwa njengokuziphatha kabi kwetafula eJapane, futhi ukubhoda kungenye yazo:

1. ukubhoboza
2. ukushaya amakhala
3. imisindo yokuhlafuna ezwakalayo
4. ukuzulazula kokudla nohlangothi lokudla lwezinti zakho

Ngakho-ke cha, amaJapan awabhodli ngemuva kokudla.

Kuyini ukudla okujwayelekile kwaseJapan?

Ukudla okujwayelekile kwaseJapan kuqukethe ukudla okuningi kwelayisi, yize badla ama-noodle amaningi, njenge-ramen, kunabomakhelwane babo baseChina.

Kufana neKorea, ephakathi kwezizwe ezimbili.

Futhi badla izinhlanzi eziningi, ikakhulukazi ziluhlaza ezitsheni ze-sushi nezesashimi noma kuvutshiwe njengekatsuobushi nenyama encane kakhulu kunamazwe amaningi asentshonalanga.

Badla hlobo luni lokudla eJapan?

Kunezinhlobo ezimbalwa zokudla okudla kakhulu amaJapane ekhaya phakathi nesonto:

• Ilayisi elimhlophe
• Ama-noodle afana ne-ramen, udon, somen, ne-soba
• Imifino efana no-anyanisi oluhlaza neklabishi
• Imikhiqizo ye-Soy efana ne-soy sauce, i-edamame, i-miso, ne-tofu
• Izinhlanzi ezifana ne-tuna ebilisiwe noma i-salmon entsha
• Izinhlobo ezahlukene zetiye njengethi elihlaza
• Izithelo ezinjenge-tangerines noma amagilebhisi

Ingabe ukudla kwaseJapan kunempilo?

Lapho uya endaweni yokudlela yaseJapan yaseMelika, ungahle ungatholi ukudla okunempilo. Yize i-sushi ilula futhi iphilile, izindawo eziningi ze-teppanyaki zizosebenzisa inyama eningi ebomvu.

EJapan ukudla kwabo kukalwa kahle, kunezinhlanzi eziningi kunenyama nemifino eminingi ephekwe ngomhluzi.

Njengoba zikwenza konke kube kusha akukho ukudla okuningi okucutshungulwayo ukudla kunama-calories amancane futhi kugcwele izakhamzimba.

Yini abantu baseJapan abanayo ngesidlo sasemini?

Ukudla kwaseJapan ikakhulu kuqukethe ilayisi nama-noodle, ngakho-ke ngesidlo sasemini bavame ukudla ilayisi noma isitsha se-noodle esinemifino eshubile.

Lokhu kungaba umhluzi wedashi onama-noodle noma isobho elihle le-ramen.

Ingabe amaJapane adla isinkwa?

AmaJapan awasidli isinkwa njengathi. Esikhundleni salokho, badla ilayisi ngakho konke ukudla, noma ama-noodle ngesidlo esikhulu.

Ngisho nasekuseni kwasekuseni, okubhekwa njengesidlo esibaluleke kunazo zonke eJapan, ilayisi liyaphakwa. Hhayi isinkwa, yize sehlukile ngesifunda ngasinye.

Abantu abaningi baseJapan badla ubhontshisi futhi isinkwa, njengawo wonke umuntu futhi. Kwenziwa isinkwa saseJapan ngenkathi kuhlaselwa amaPutukezi eminyakeni engaphezulu kwama-350 eyedlule.

Ingabe amaJapane adla izinhlanzi nsuku zonke?

AmaJapane awazidli izinhlanzi ngokoqobo nsuku zonke ngoba angadla inyama yengulube noma yenkomo kanye ngesikhathi esithile, kepha ngokwesilinganiso adla ama-ounces amathathu ezinhlanzi ngosuku.

Lokhu kucishe kuphindwe kasithupha ukusetshenziswa kwezinhlanzi kunomuntu ojwayelekile eMelika.

Siyini isidlo sasekuseni esijwayelekile saseJapan?

AmaJapan abheka ibhulakufesi njengesidlo esibaluleke kakhulu sosuku, ngakho-ke ukuqala kosuku kahle, imvamisa badla ukudla okuphelele:

• irayisi elishubile
• miso isobho noma umhluzi wedashi
• inhlanzi eyosiwe
• okunezinhlobonhlobo zezitsha eziseceleni, ikakhulukazi imifino

Yini amaJapane ampofu adlayo?

Umphakathi ompofu eJapan nawo kufanele udle, kanti ngenkathi ukudla okujwayelekile kwaseJapan kungafaka izinhlanzi, abampofu bavame ukukhetha inyama eshibhile efana nengulube nenkukhu ukufaka umthombo wamaprotheni.

Ukudla bekungaba ilayisi eliphekiwe, inkukhu ethile, nemifino engabizi kakhulu noma evame ukutshalwa ekhaya.

Omunye uveze ukuthi badla ikani le-mackerel elisolwandle eSoy Sauce futhi. Zikhona kulo lonke elaseJapane futhi zitholakala kalula kuma-Supermarket ase-Asia.

Konke okudingayo yisitsha esincane selayisi kanye nezinti. Ama-mackerels noma ama-salmon ngokuvamile anomsoco kakhulu futhi angaqukatha izikhathi ezi-5 zeprotheni lenkomo.

AmaMackerels asemathinini anakho amanye ama-flavour afana noMiso, Brine, njll., Futhi zimnandi kakhulu, futhi zitholakala kalula kubo bobabili abacebile nabampofu. Ungazidla ngisho ngaphandle kwelayisi.

Umugqa Ongezansi

Ngabe ufuna ukuba nokuhlangenwe nakho kokudla kwaseJapan okuhle kakhulu futhi okungalibaleki?

Kungaba yinselele ukuthola isipiliyoni sokudla saseJapane esihle futhi esingalibaleki, ikakhulukazi uma ungaluqondi lolo limi lwesiJapane namasiko okudla.

Lapho uvakashela eJapane, uzobona ukuthi izindawo eziningi zokudlela zinemenyu enolimi olulodwa kuphela — isiJapane.

Kodwa-ke, lokhu akumele kukuvimbe ekujabuleleni esinye sezidlo zaseJapan ezinhle ngenhla.

Ungakhetha ukuqasha umhlahlandlela wangasese wokuvakasha, ongasiza ekuhumusheni, futhi futhi ekukhetheni isidlo esihle kakhulu saseJapan.

Ngaphezu kwalokho, bazophinde benze ama-oda wakho angabi nankinga ngoba baqonda isiko lokudla laseJapan.

Funda futhi indatshana yethu isebenzisa imimese abapheki be-sushi

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.