I-Tohoku Cuisine: Ukudla Okujwayelekile Okuvela Esifundeni

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe u-Okthoba 31, 2024

I-Tohoku isenyakatho ekude yesiqhingi sase-Honshu. Yisifunda esinobusika obubandayo obubandayo. Ngenxa yalokho, amasobho anenhliziyo nezitshulu ezifudumalayo kugqame kakhulu ekudleni kwaseTohoku, futhi inamagugu acebile okulondoloza ukudla, ngenxa yesidingo sokubeka izitolo ebusika obude, obubandayo.

I-Tohoku iqukethe ugu olude oluletha izinhlobonhlobo zokudla kwasolwandle okusha endaweni. Isifunda ngasinye kweziyi-6 ezihlukene (i-Akita, i-Aomori, i-Fukushima, i-Iwate, i-Miyage ne-Yamagata) inezinto ezikhethekile zendawo. Ezinye zaziwa ngokudla ama-noodle, ezinye ngelayisi, kanti ezinye ngama-apula.

Izindawo zokudlela eziphezulu ongazivakashela e-Tohoku i-Azumaya Restaurant e-Iwate ye-wanko soba, i-Shokudo Namae e-Fukushima ye-kitakata ramen, kanye no-Aji Tasuke e-Miyagi, okuyindawo yokuzalwa kwe-gyutan.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Ikuphi ukudla i-Tohoku edume ngakho?

I-Tohoku idume ngokudla okuhlukahlukene kwasendaweni, okuhlanganisa i-wanko soba, i-mugimeshi, ne-morioka reimen. Ezinye izitsha ezidumile zihlanganisa amabhodwe kaTohoku ahlukahlukene, amasobho, nezitshulu.

Kunezifunda ezingu-6 e-Tohoku, ngasinye sazo ezaziwa futhi sigujwa ngezibiliboco ezihlukene

Akita

I-Akita inobusika obude, obubandayo futhi lokhu kubonakala ekudleni kwayo. Kunezitsha eziningi ze-hotpot ezivele ngesidingo sokudla okushisayo, okufudumalayo.

Izibiliboco ezi-5 zendawo zendawo zimi kanje:

• I-Kiritanpo: izikeyi zelayisi elosiwe ezifudumele neziduduzayo, ezivame ukunikezwa endaweni eshisayo njenge-“Kiritanpo nabe”.
• I-Nasuno-kojizuke: isitshalo seqanda esifakwe irayisi ne-koji
• I-Shottsuru nabe: i-hotpot ene-sandfish evutshiwe, i-tofu nama-leeks
• I-Hatahata zushi: uhlobo lwe-sushi olwenziwe ngokukhethekile nge-sandfish
• I-Iburi gakko: imifino ebhemayo efakwe emanzini ngendlela eyingqayizivele

Aomori

I-Aomori yaziwa ngaphezu kwanoma yini ngama-apula ayo. I-Fuji, i-Hokuto, i-Kinsei, ne-Orin ezinye zezinhlobo zama-apula le ndawo ezakhiwe futhi yaziwa kakhulu ngazo. Ukwengeza, kunezitsha eziningi ezisebenzisa i-shellfish.

Lezi zidlo ezi-5 zijwayelekile esifundeni:

• I-Kininaru ringo: i-apula lonke le-Fuji elicwiliswe isiraphu futhi livalwe ekhekheni elisagolide elingenalutho.
• I-Sekai Ichi: ama-apula abiza kakhulu (futhi abanye bathi, amnandi kakhulu) emhlabeni atshalwa e-Aomori.
• Ichigoni: isobho lendabuko, likanokusho le-sea urchin kanye ne-abalone.
• I-Kaiyaki-misu: ama-scallops, ama-leeks, namaqanda ku-miso broth, ngokujwayelekile esetshenziswa kugobolondo le-scallop.
• I-Kenoshiru: isobho lezwe elinemifino yasentabeni ephekiwe kanye ne-tofu, okusolwa ukuthi iyathuthuka ngaso sonke isikhathi uma ishiswa kabusha.

Fukushima

I-Fukushima inamagugu nomlando ocebile kanye nezinhlobonhlobo zama-flavour ezibonisa amasiko endawo.

Okungu-5 kwezipesheli zasendaweni ongase unikezwe zona yilezi:

• I-Kitakata Ramen: i-curly ramen noodle emhluzweni, ebizwa ngegama ledolobha laseKitakata
• I-Kozuyu: isobho lendawo elinama-scallops omisiwe nemifino
• I-Nishin no sansho zuke: ama-herrings avutshiwe agqitshwe ngopelepele
• I-Enban gyoza: amadombolo e-gyoza ahlangana ndawonye uma ethosiwe.
• I-Donkojiru: isobho elenziwe ngohlobo lwezinhlanzi zendawo endaweni

Iwate

I-Iwate yaziwa kakhulu ngama-noodle ayo. Lesi sifunda sinezinhlobonhlobo ezinkulu zezinhlobo ezahlukene zama-noodle nezitsha zama-noodle.

Nazi izitsha ezi-5 ezijwayelekile zesifunda:

• I-Wanko soba: ama-noodle angapheli anama-condiments axutshwe! Isitsha sigcwaliswa kuze kugcwale isidlo sakusihlwa.
• I-Morioka reimen: ama-noodle abandayo enziwe ngesitashi samazambane, emhluzweni obabayo namaqanda, imifino nezithelo.
• I-Azuki batto: ama-noodle ama-udon amafushane, ahlafunwayo emhluzini owenziwe ngenhlama emnandi kabhontshisi obomvu.
• I-Kamome no tamago: okusho ukuthi “iqanda le-seagull” ngenxa yokubukeka kwayo, le nto ye-confectionary inhlama kabhontshisi omhlophe onoshukela esongwe ngekhekhe futhi icwiliswe kushokoledi omhlophe.
• I-Kurumi mochi: amaqebelengwane elayisi amnandi ane-sauce e-creamy walnut ejwayelekile esifundeni.

Miyagi

I-Miyagi iyikhaya lokudla kwasolwandle okuhle kakhulu, okuhlanganisa i-salmon nama-oyster. Idume nangokusungula izitsha zolimi lwenyama yenkomo eyosiwe, esezidumile ezweni lonke.

Nazi izidlo zasendaweni ezingu-5:

• I-Gyutan yaki: ulimi lwenkomo eyosiwe
• I-Mugimeshi: irayisi elimhlophe nephalishi lebhali, elivame ukuhlinzekwa nge-gyutan.
• I-Harakomeshi: irayisi elishisiwe eligcwele i-salmon yasendaweni ne-salmon roe.
• I-Miyagi Kaki: ama-oyster akhethekile wesifunda, amakhulu futhi amnandi.
• I-Zunda mochi: i-dessert evela edolobheni lase-Sendai lamaqebelengwane elayisi abilisiwe kanye nenhlama kabhontshisi we-edemame.

Yamagata

I-Yamagata futhi inobusika obuqinile futhi ithanda ukudla okushisayo, okucebile njengomphumela. Yaziwa nangokuthi indawo yokukhiqiza i-sake, futhi izitsha eziningi zisebenzisa imikhiqizo yaleyo mboni.

Izibiliboco ezi-5 zendawo zimi kanje:

• I-Imoni: isitshulu senyama enenhliziyo yenkomo nemifino.
• I-Sansai nabe: i-hotpot yesiginesha yesifunda, enemifino yasezintabeni, inkukhu, noma unogwaja.
• I-Kasu jiru: isobho elinosawoti we-saumoni, ama-radishes nobhontshisi wesoya ku-sake lees.
• I-Ita soba: ama-noodle ka-buckwheat, asikwe amakhulu kunama-noodle ajwayelekile e-soba.
• I-Sakata ramen: ama-noodle amancane enziwe ekhaya asontekile ajwayelekile edolobha laseSakata e-Yamagata.

Yiziphi izindawo zokudlela oya kuzo uma udla e-Tohoku?

Ku-wanko soba, izingosi zezincomo eziku-inthanethi ze-Zendine kanye ne-Taste Atlas zombili zincoma Indawo yokudlela yase-Azumaya e-Iwate. I-Taste Atlas iphinde iphakamise i-Chokurian ye-wanko soba.

I-Bannai Shokudo e-Fukushima iyindawo yokudlela ehamba phambili ye-Kitakata ramen, ngokusho kwe-Taste Atlas, kanye no-Tsubasa Usai kanye nabanye abagxeki bokudla abambalwa batusa u-Shokudo Namae.

E-Miyagi, umgxeki wokudla uDaniel Goh uncoma umami Tasuke nge-gyutan; I-Taste Atlas iphakamisa i-Kisuke ye-gyutan ne-mugimeshi, futhi iwebhusayithi ethi Vakashela e-Japan ithi i-Aji Tasuke iyindawo yokuzalwa ye-gyutan.

Iwebhusayithi i-Savor Japan, ibala i-Ajimichi Ippei, i-Sansuien Higashiguchi, i-Datenari, ne-Ryotei Hamaya, njengezindawo zokudlela ezi-3 eziphezulu zama-Japanese e-Tohoku, futhi ikhuluma nge-Hotaru Kokubun-cho njenge-izakaya enconywa kakhulu.

I-Tohoku ihluke kanjani kokunye ukudla kwesifunda saseJapane?

I-Tohoku ihlukile kwezinye ukudla kwesifunda saseJapane ikakhulukazi ngenxa yobusika obude, obunzima besifunda. Lokhu kusho ukuthi isifunda sinefa elicebile lamasu okulondoloza endabuko kusetshenziswa izithako zasendaweni futhi izitsha eziningi ezithandwa kakhulu esifundeni ukufudumeza izindawo ezishisayo zasebusika.

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.