Izinhlobo ezi-6 zamasoso wezinhlanzi zaseJapan kanye nokuthi Zisetshenziswa Kanjani

About the Author: UCaroline Grinsted, owayengumpheki omkhulu we-Muse Berlin edume ngokudla okunethezekile kwamanye amazwe Kuhlelwe ngu: UJoost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner Kubuyekezwe Mashi 2, 2024

Amasoso ezinhlanzi zaseJapane (“gyosho”) amasoso e-condiment asebhodleleni anephunga elihlukile kanye nosawoti oqinile, ukunambitheka kwe-umami. Akhiqizwa ngokubilisa izinhlanzi ezinosawoti ngezilinganiso ezihlukene nangemithombo ehlukahlukene.

Amasoso amathathu ezinhlanzi ezinkulu zaseJapane aziwa kakhulu i-shottsuru, i-ishiru ne-ikanago shoyu. Ukwengeza, amanye amasoso ezinhlanzi angochwepheshe aya ngokuya ethandwa futhi efunwa, okuhlanganisa i-ayu, kitayori ne-eel noh.

Ngokomlando, zazivame ukutholakala yonke indawo eJapane, kodwa zawa emfashinini ngemva kokwethulwa kwe-soy sauce futhi zisanda kuqala ukukhiqizwa futhi. 

Izithako zixutshwa ndawonye futhi ziyekwe ukuba zivubele isikhathi esiyizinyanga noma iminyaka. Bese becindezelwa, bahlungwe futhi baguge. Uhlobo ngalunye lwesoso yezinhlanzi lunesikhathi esihlukile sokuvutshelwa kanye nokuguga.

Yize zonke kungathenjelwa kuzo ukuthi zinikeze umthamo omkhulu we-umami, ukusetshenziswa okuphakanyisiwe kwehlukile kulowo nalowo. Isosi ngayinye yezinhlanzi inephrofayili yayo yokunambitheka.

Bheka incwadi yethu entsha yokupheka

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

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1. Shottsuru

I-Shottsuru iyisoso yenhlanzi yaseJapane eyaziwa kakhulu kunazo zonke.

U-Nihonmono ubhala ukuthi i-shottsuru yaqalwa ekuqaleni kwe-Edo futhi yenziwa okokuqala ukuthi isetshenziswe ngasese nguDaimon Sukeuemon. Yaqala ukuthengiswa ngo-1895.

Ngokuka-T. Ohshima no-A. Giri, ku-Encyclopedia of Food Microbiology (Uhlelo Lwesibili), 2014, shottsuru ingenziwa nge-hatahata (isalfin sandfish), ama-sardine aseJapane, ama-anchovies, ama-mackerel, noma ingxube. Enyameni yenhlanzi yengezwa ama-mysids angu-10%, uhlobo lwe-crustacean encane, efana nezimfanzi, nosawoti, ngokuvamile ngesilinganiso se-3: 1 noma 7: 2. Ingxube yayivunyelwa ngokwesiko ukuba ivubele futhi iphahlazeke ezimbizeni zobumba; ezitshalweni zanamuhla zokukhiqiza, amathangi okhuni noma usimende asetshenziswa kakhulu.

Kodwa-ke, i-artisan shottsuru yeqiniso ivutshelwa kuphela i-hatahata e-Oga peninsula e-Akita, futhi idume ngokuba mnene kakhulu, ngenxa yokuqukatha kwayo izinhlanzi ezimhlophe kuphela, kanye nesikhathi eside sokuvutshelwa nokuguga.

2. Ishiru

U-Ishiru ngezinye izikhathi ubhalwa ngokuthi “ishiri” noma “yoshiru”. Igama layo liyi-portmanteau ye-"io" (inhlanzi) kanye ne-"shiru" (isobho).

I-Satoyama kaNoto kanye ne-Satoumi Digital Archive ibhala ukuthi ugu olusempumalanga ngokuvamile isebenzisa isibindi se-squid ukwenza i-ishiru. Iwebhusayithi ethi Ishiri.jp, enikezelwe kusoso wezinhlanzi, icabanga ukuthi ukupela okuhlukile kuphakamisa ukuhunyushwa okuqondile "kwesobho elinenani elengeziwe lezinhlanzi", nokuthi i-ishiri / yoshiri ekuqaleni yayihlotshaniswa nogu olusempumalanga ye-Noto peninsula, ngokuvamile isebenzisa i-viscera ye-sardine, okuholela ekunambithekeni okunamandla nakakhulu.

Zombili lezi zindawo ezisogwini zibilisa izinhlanzi ngosawoti ongu-30% (cishe izingxenye ezine zezinhlanzi engxenyeni eyodwa kasawoti) isikhathi esiphakathi kwezinyanga eziyisikhombisa neziyisishiyagalolunye. Uketshezi oluphumayo bese luyahlungwa, lubiliswe, luhlungwe futhi lupholiswe.

Ukusetshenziswa kwe-viscera ikakhulukazi kusho ukuthi i-ishiru inokunambitheka okunamandla, okubabayo kanye nephunga.

3. Ikanago shoyu

Igama le-ikanago shoyu livela okokuqala ku-"ikanago", igama lenhlanzi encane, ezacile, enesiliva evame ukubizwa ngokuthi "i-sand lance" noma "i-sand eel" ngesiNgisi, futhi okwesibili isuka ku-"shoyu": igama le-soy sauce.

Ngakho-ke i-Ikanago shoyu ihlukaniswa ngokuba isoso yezinhlanzi ukusebenzisa isoso yesoya esikhundleni sikasawoti ukubilisa izinhlanzi, ngokwesilinganiso sezingxenye ezimbili ikanago nengxenye eyodwa ye-shoyu.

Le sosi yezinhlanzi yenziwa esifundeni sase-Kagawa e-Japan, futhi ngokusho kuka-Kensanpin, othengisa imikhiqizo yasendaweni yesizini, i-ikanago ibanjwa endaweni yase-Bisan olwandle lwase-Seto Inland ngasekupheleni kobusika nentwasahlobo. Naphezu kwegama lesiNgisi, empeleni abayona i-eel yangempela, kodwa ingxenye yomndeni wezinhlanzi ze-ammodytes.

Ngenxa yokusetshenziswa kwesoso yesoya, i-ikanago shoyu inephrofayili ye-flavour eseduze ngokwemvelo nesoso yesoya, okusho ukuthi ivame ukubhekwa “njengenketho elula” noma yabaqalayo kulabo abanovalo mayelana nokubaba.

4. Ayi

I-ayu fish sauce, eyenziwe edolobheni lase-Hita eSifundeni sase-Oita ngezinhlanzi zasemanzini ahlanzekile, ithatha igama layo ezinhlanzini ezisetshenziselwa ukuyenza, i-ayu sweetfish.

I-One Kyushu Project ibhala ukuthi yathuthukiswa lapho abalimi bezinhlanzi bendawo bebonisana nenkampani ye-soy Maruhara mayelana nendlela yokusebenzisa izinhlanzi ze-ayu ezingajwayelekile.

I-ayu fish sauce ihlonishwa kakhulu ngabapheki baphesheya kwezilwandle, okuhlanganisa nendawo yokudlela yaseMichelin enezinkanyezi ezintathu eFrance.

5. Eel noh 

Isosi yezinhlanzi idalwe imboni yokucubungula i-Atsumi, ngesiphakamiso sika-Toshio Marusaki ovela ku-Umi Mirai Research Institute.

Uthole ukuthi ama-eel heads angumkhiqizo kadoti ongasetshenzisiwe efektri yabo, futhi u-Atsumi wahlongoza ukuwasebenzisa ukwenza isoso ye-eel fish e-Ichibiki. Ukukhiqiza kwaqala ngo-2020, futhi i-eel noh by Atsumi isivele iwine umklomelo ovela eMnyangweni Wezolimo, Amahlathi Nezokudoba wase-Japan.

6. Kitayori

Isosi yenhlanzi elinganiselwe ngokwedlulele, i-Kitayori yenziwe yi-TSO edolobheni lase-Tomakomai.

Ikhiqizwa ngokuvubela i-shellfish ene-koji nosawoti, futhi iyona kuphela isoso yezinhlanzi ephethwe i-Tomakomai Fisheries Association e-Hokkaido.

Uyini umlando wesoso yezinhlanzi eJapane?

Amasoso ezinhlanzi abilisiwe aqale aziswa e-Asia evela embusweni waseRoma ngoSilk Road, uLaura Kelley ubhala ku-Silk Road Gourmet. 

Ngokwe-Ministry of Agriculture, Forestry and Fisheries yaseJapane, zalethwa okokuqala eJapane zivela eChina futhi zasetshenziswa njengendlela yokulondoloza, ikakhulukazi ezindaweni ezinezintaba lapho ukudla kwasolwandle okusha kwakunzima ukukuthola. Kodwa njengoba isoso yesoya iqala ukusetshenziswa kabanzi njengesinongo, amasoso ezinhlanzi aphelelwa yimfashini, futhi asetshenziswa kancane kancane. 

Eminyakeni yamuva nje, kube nokuvuselelwa kwamasoso ezinhlanzi ezinhlanzi zaseJapane. Lokhu kuntwela kokusa bekuholwa yinkampani ekhiqiza utshwala uMoroi Jouzoujo e-Akita, owengeze isoso yezinhlanzi ekukhiqizeni kwabo ngeminyaka yawo-1990, i-Japan Times incoma u-Hideki Moroi, uMongameli wophiko lotshwala “ngoyedwa” ovuselela intshisekelo yomkhiqizo.

Izingcweti kulo lonke elase-Japan zigqugquzelwe impumelelo yakhe yokuvakashela kabusha izindlela zokupheka zokhokho kanye namasu ezifundeni zabo futhi phakathi neminyaka engamashumi amathathu edlule, amasoso ezinhlanzi zaseJapane aphinde aziswa kakhulu. 

Avela kanjani amasoso ezinhlanzi zaseJapane ngendlela ehlukile kunawamanye amazwe?

Isosi yezinhlanzi yaseJapan ivamise ukuba mnene kunamasoso ezinhlanzi akwamanye amazwe. Ngokwe-encyclopedia yokudla eku-inthanethi, i-CooksInfo, abathengi baseJapane abalithandi iphunga elinamandla lenhlanzi lesosi yezinhlanzi ebilile evela kwamanye amazwe, futhi amasoso ezinhlanzi zaseJapane acwengiwe ngokufanele.

Isibonelo, u-Hideki Moroi, uMongameli we-Moroi Jouzoujo uthi i-shottsuru yabo iklanyelwe ukuba ibe nokunambitha okuthambile kakhulu kanye nephunga, ngokungafani ne-nam pla enephunga elimnandi ne-nước chấm yaseningizimu-mpumalanga ye-Asia. Ngisho nalabo abangakuthandi neze ukunambitheka okunenhlanzi noma iphunga bayaqaphela ukuthi kulula kangakanani ukukudla.

Yiziphi izinhlobo zesoso yezinhlanzi zaseJapane ezidume kakhulu?

Izinhlobo zesoso yezinhlanzi ezidume kakhulu kuzwelonke yilezo ezikwazile ngempumelelo ukuthengisa imikhiqizo yazo ngaphandle kwezifunda zokukhiqiza i-hyperlocal. Ezinye eziphawuleka kakhulu zihlanganisa:  

• Shottsuru by Moroi Jozo

Ubudala okungenani iminyaka emithathu, ukujula okujulile nokunambitha, iphunga elimnandi. I-vintage yeminyaka eyishumi iphinde yakhiqiza ukunambitheka okuthambile.

• I-Ayu fish sauce nguHara Jirozaemon / Maruhara

Inambitheka kakhulu, inhlaka, inhlaka ejulile kanye nemilingo, iphunga elimnandi, eliyinkimbinkimbi. Owine umklomelo ovela ku-Ministry of Agriculture, Forestry and Fisheries yase-Japan

• Noto ishiru by Kaneishi Maru

Isithokelo esiyimfihlo, esineminyaka emibili. Kusukela esifundeni sase-Okunuto ekugcineni kwenhlonhlo yaseNoto.

• Ika ishiru by Yamato

Ukunambitheka kwe-squid okujulile, okugcwele umzimba, okucebile kakhulu. I-West Coast Ishiru, inqubo yonyaka owodwa yokuphisa.

• Furato no ishi by Flatts

Umami wemvelo. Igunyazwe IKomidi Eliphethe Lefa Lomhlaba Lezolimo njengesidlo se-“Noto”.

• Eel noh by Atsumi

Umami oqinile, oguquguqukayo, ukunambitheka okujulile. Ithambile kakhulu ngenxa yezinhlanzi zasolwandle.

Iyiphi isoso yenhlanzi yaseJapane engcono kakhulu?

I-Shottsuru yase-Moroi Jozo e-Akita iyisosi yezinhlanzi edume kakhulu e-Japan, kanye netholakala kabanzi. Le ndawo yotshwala ibikhiqiza isoso yezinhlanzi isikhathi eside kakhulu, okusho ukuthi sebeyicwengisisile futhi bafeza inqubo yabo.

Encwadini yakhe ekhuluma ngokulondolozwa kwamaJapane, uNancy Singleton Hachisu ubhala ukuthi uMoroi Jozo uthathwa njengomenzi ophezulu; ngaphezu kwalokho iqokwe ngabakwaSlow Food njengomkhiqizo we-Ark of Flavour futhi yamukelwa njengokudla okuGugu Lomhlaba.

I-vintage elinganiselwe yeminyaka eyishumi i-shottsuru evela ku-Moroi Jozo ichazwa njengesosi yenhlanzi yokugcina. 

Amanye amabhrendi amaningi akhiqiza namasoso ezinhlanzi ezindala. Izithelo ezinhle kakhulu zingatholakala ezindaweni eziningi, nakuba lokhu kungase kube nzima ukukuthola ngaphandle kwase-Japan, noma nangaphandle kwezifunda zakhona. Amanye amasoso ezinhlanzi athengiswa kuphela ngamabhodlela amancane, angenamalebula ngabantu abadala abadayisa izinto zabo ezimakethe zasekuseni.

Ingabe ukudla kwaseJapane kusebenzisa isoso yenhlanzi?

Yebo, isoso yezinhlanzi isetshenziswa ekudleni okuningi kwaseJapane. Ngemva kokuphuma emfashinini njengoba isoso yesoya yanda, iminyaka engamashumi amathathu edlule ibone imvuselelo kumasoso ezinhlanzi abilisiwe okhokho kanye nesithakazelo esikhulayo ekusetshenzisweni kwabo kokupheka.

Ngokuphambene namasoso ezinhlanzi zakwamanye amazwe, amasoso ezinhlanzi aseJapane asetshenziswa kancane njengendlela yokwengeza umami nokujula ngaphandle kokwethula ukunambitheka kwezinhlanzi. Izitsha zaseJapane akufanele neze zinqotshwe nge-sauce yezinhlanzi; ngempela ingxenye enkulu, uma isetshenziswe kahle, akufanele ngisho uqaphele ukunambitheka.

Ingabe usebenzisa isoso yezinhlanzi ku-ramen?

Yebo, i-fish sauce iyisengezo esivame kakhulu ku-ramen. 

Ukunambitheka kwe-umami okujulile kwamasoso ezinhlanzi zase-Japan kuwenza abe ukunambitheka okuphelele komhluzi omnandi ophekwa ngawo i-ramen. Abapheki abaningi base-Japanese bazowasebenzisela ukwakha ukunambitheka phakathi nenqubo yokupheka futhi ngokuvamile balethwa etafuleni lapho abadlayo bengangeza khona ukunambitheka. amaconsi ambalwa engeziwe njengesinongo.

Yiziphi ezinye izitsha amaJapane asebenzisa kuzo isoso yezinhlanzi?

Wonke amasoso ezinhlanzi angasetshenziswa esikhundleni sososo wesoya njengesinongo se-sashimi ne-sushi, noma ukwengeza iphunga elimnandi ne-umami flavour kunoma yiluphi uhlobo lwesidlo sanhlobonhlobo.

Izinhlobo eziningi ze-nabe (ibhodwe elishisayo) ngokuvamile zinamasoso ezinhlanzi. U-Nancy Singleton Hachisu uphakamisa ukuthi ifafazwe ibe i-shabu-shabu yenkomo. I-Shottsuru-nabe, imbiza eshisayo equkethe i-sandfish, iyisidlo sasendaweni esidumile e-Akita esenziwe kusetshenziswa i-shottsuru.

Zonke izinhlobo zezinhlanzi zesizini ezintsha e-Akita nazo zivame ukudliwa ne-shottsuru njengesiphuzo.

U-Hideki Moroi uphakamisa ukuthi uzame i-shottsuru njengesoso yama-noodle athosiwe ye-yakisoba, noma njengendlela yokugcoba amabhola erayisi e-onigiri, noma njengesinongo esicashile ku-curry nerayisi noma ama-omelets agiqiwe.

Igobolondo elibiliswe nenhlanzi nemifino e-ishiru iyindawo ekhethekile e-Ishikawa. Isiteshi sokupheka sase-Japan i-MisoSoup siphinde siphakamise ukusebenzisa i-ishiru esikhundleni sesoso yesoya ukuze kuncishiswe i-wok ngemuva kokwenza irayisi ethosiwe.

U-Naoko Takei Moore wesitolo esikhethekile saseJapane i-Toiro e-Los Angeles uphakamisa ukusebenzisa i-ayu fish sauce nenkukhu eshisiwe noma inhlanzi, noma ku-keema curry yengulube.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

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UCaroline waqala wavulela izivakashi iminyango yefulethi lakhe eliseBerlin, elaphela ngokushesha. Wabe eseba umpheki omkhulu weMuse Berlin, uPrenzlauer Berg, iminyaka eyisishiyagalombili, edume “ngokudla okunethezekile kwamazwe ngamazwe.”