Shikoku Cuisine: Izindawo Ezinkulu Nezitsha Zazo

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

I-Shikoku iyisiqhingi esinabantu abambalwa kakhulu eziqhingini ezinkulu zase-Japan, futhi iseningizimu ye-Honshu. Eziqhingini ezi-4 ezinkulu, iyisiqhingi esincane kunazo zonke e-Japan. I-Shikoku inomkhiqizo obanzi kakolweni kanye ne-buckwheat, inqwaba yezinhlanzi zasolwandle ezintsha, futhi igxile ekululameni kwayo ekudleni.

Ingxenye esenyakatho yesiqhingi ikhiqiza irayisi, ukolweni nebhali kanye nezithelo ezihlukahlukene. kuhlanganise nezithelo ze-sudachi ezikhethekile ne-tosa buntan citrus. Ukukhiqizwa kukakolweni kuye kwaholela ekuthuthukisweni kwezitsha eziningi ze-noodle, kuhlanganise ne-udon. I-tuna iphinde ibe ubumnandi obukhethekile besifunda futhi ifaka ezitsheni eziningi. Isifunda ngasinye kwezi-4 (i-Kochi, i-Tokushima, i-Ehime, i-Kagawa) inezinto zayo ezikhethekile zendawo.

Izindawo zokudlela eziphezulu e-Shikoku yi-Myojin Maru ye-tuna tataki e-Hirome Market; I-Yamagoe Udon yama-noodle e-sanuki udon e-Kagawa; I-Shishikui "yokudla kwabaphangi" eTokushima; kanye noDaikokuya Dogo e-Ehime.

Bheka incwadi yethu entsha yokupheka

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

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UShikoku udume ngani ukudla?

I-Shikoku idume ngokudla okusekelwe kukolo, ikakhulukazi ama-sanuki udon noodles, futhi ngezinga eliphansi, ama-shodoshima somen noodles. Ugu olubanzi oluya e-Inland Sea kanye ne-Pacific kanye nemifula eluhlaza kusho ukuthi kukhona ukudla kwasolwandle okuchichimayo esifundeni, kanti i-skipjack tuna iwuhlobo oludume kakhulu endaweni. I-Shikoku nayo yaziwa kakhulu ngezinhlobonhlobo zezithelo ezihlukile ezisawolintshi.

Kunezifunda ezi-4 e-Kansai, ngasinye saziwa ngezinhlobo ezahlukene zezibiliboco.

1. Kochi

I-Kochi idume kakhulu nge-skipjack tuna, ebanjwe ogwini lwase-Pacific olubanzi lwase-Shikoku. Kodwa futhi inokuningi kokunye ukudla kwasolwandle, kanye nezithelo ezikhethekile ze-citrus, isidlo esingavamile se-ramen nezimfanzi zamanzi ahlanzekile ezivela emifuleni iShimanto noma i-Niyodo.

Izitsha ezi-5 ongase uziphakele e-Kochi yilezi:

• I-Katsuo no tataki: i-tuna eyosiwe kancane isetshenziswe ngokungavamile, kanye nogalikhi, ujinja namasoso okudipha.
• I-Sawachi ryori: isitsha sokudla kwasolwandle esixubile esinazo zonke izinhlobo zezibiliboco zasolwandle.
• I-Tosa buntan: isithelo esikhethekile samawolintshi esifundeni, esivame ukusetshenziswa kujamu kanye nojeli.
• I-Kyuuri ukuya e-Kawa-Ebi no-Nimono: izimfanzi zomfula emhluzweni one-shiso eluhlaza.
• I-Nabeyaki ramen: i-hotpot yaseJapane enama-noodle e-ramen emhluzweni wenkukhu.

2. Tokushima

ITokushima iyindawo yasendle, enezintaba nogu olunamandla. I-Buckwheat kulula ukukhula kunelayisi nezici ezitsheni eziningi. Izindlela zokupheka ezilula zisetshenziswa e-Tokushima, futhi isifunda siphinde sidwebe ezindleleni zasendulo ngamatshe ashisayo.

Izidlo ezi-5 ezijwayelekile zendawo zimi kanje:

• I-Sudachi citrus: ngokuvamile igayiwe futhi yengezwe ezitsheni zezinhlanzi.
• I-Sobagome zosui: iphalishi le-buckwheat eline-toppings yendawo
• I-Dekomawashi: ukudla okulula kwendabuko, kwamazambane, i-tofu ne-konjac, okuphekiwe futhi kosiwe phezu kwamalangabi avulekile.
• Kaizoku ryori: “pirate food”, isidlo somdobi sokudla kwasolwandle okusanda kubanjwa, esosiwe nje futhi kudliwe ogwini lolwandle.
• I-Ameego no hirarayaki: inhlanzi yamanzi ahlanzekile nemifino yasezintabeni ephekwe endaweni eshisayo yetshe, evalwe ngokunamathiselwe kwe-miso.

3. Ehime

I-Ehime yaziwa ngekhwalithi yayo ephezulu yokudla kanye nokusha. Inesimo sezulu esipholile, futhi isemngceleni woLwandle Olumaphakathi, nokudla kwasolwandle okuseqophelweni eliphezulu. I-Sea bream (tai) iwuhlobo oluthandwa kakhulu.

Izidlo ezi-5 ezaziwa kakhulu yilezi:

• I-Imotaki: isitshulu sasendulo se-taro
• I-Tai-meshi: i-sea bream nelayisi, isetshenziswa njengenhlanzi yonke noma njenge-sashimi (Uwajima tai-meshi)
• I-Houraki-yaki: isitsha sokudla kwasolwandle esixubile okuhlanganisa i-sea bream nama-tiger prawns, embhedeni wezinaliti zikaphayini.
• I-Jakoten: ikhekhe le-fish paste elenziwe nge-jako glowbelly fish
• I-Mikan mandarins: isithelo esisawolintshi sesifunda, esidume ngokulingana okuhle phakathi koshukela kanye ne-tart.

4. Kagawa

I-Kagawa iyikhaya lama-udon noodle adume kakhulu e-Japan: i-sanuki udon. NgasoLwandle Olumaphakathi, iKagawa nayo inezinhlobonhlobo eziningi zokudla kwasolwandle, kanye nezitsha zenkukhu ezingavamile.

Izidlo ezi-5 ezaziwa kakhulu esifundeni yilezi:

• I-Sanuki udon: isidlo se-noodle esiyintandokazi esizweni, esinikezwa kushisa noma kubanda ngokugcotshwa.
• I-Shodoshima somen: enye yezinhlobo ezidume kakhulu ze-somen noodle, kufaka phakathi uwoyela wesesame njengesithako.
• I-Iriko: ama-sardine ezingane omisiwe, ngokuvamile adliwa njenge-snack, noma asetshenziselwa ukwenza i-iriko-meshi, irayisi elinezinongo.
• I-Honetsuki-tori: inkukhu ebhakiwe enesikhumba esicwebezelayo, enongwe ngegalikhi nezinongo.
• I-Shoyumame: ukudla okulula okwenziwe ngobhontshisi owomisiwe, ogazingiwe.

Yiziphi izindawo zokudlela oya kuzo uma udla e-Shikoku?

E-Kagawa, e-Japan Travel incoma i-Umi No Hoshi njengendawo yokudlela edidiyelwe yase-Japan futhi iphakamisa ukuthi uzame ukwenza eyakho i-udon, ngaphambi kokuyidla, e-Nakano Udon School. I-Tsunaguijapan ibala i-Yamagoe Udon njengendawo yayo yokudlela ephezulu ye-udon.

Izindawo zokudlela ezinconyiwe ze-tai-meshi e-Ehime i-Daikokuya Dogo ne-Uwakai Sanbancho Ten, zombili ezisedolobheni lase-Matsuyama.

I-Kochi inemakethe enkulu yokudla yase-Hirome, ehlinzeka ngohlu lwezindawo zokudayisa zasemgwaqweni kanye nama-Izakaya, amaningi awo asebenzela i-tuna tataki edumile. I-Myojin Maru inconywa kakhulu emakethe, kanye nendawo yokudlela i-Tosa Takaki Dojo ye-katsuo no tataki.

I-Tokushima “ukudla kwasolwandle” kungajatshulelwa ezindaweni eziningi zokudlela kanye ne-izakayas ezungeze ichweba nesifunda sokudoba edolobheni lase-Tokushima, okuhlanganisa i-Uo-Roman, i-Take-no Mai, ne-Shishikui, ngokusho kwewebhusayithi yezokuvakasha i-GaijinPot Travel. U-Fodors uncoma i-Domannaka e-Tokushima ngemenyu enkulu yokudla kwendabuko kwasendaweni.

Ingabe i-udon yaqala eShikoku?

I-Sanuki udon, uhlobo lwe-udon noodle oluthandwa kakhulu eJapane kuthiwa lwaqala eminyakeni engu-1200 edlule eKagawa eShikoku. Inganekwane ithi ama-sanuki noodle abe eseqala enziwa ngokolweni ukuze kuphakelwe izisebenzi ezazakha indawo yokugcina amanzi.

I-Shikoku yehluke kanjani kokunye ukudla kwesifunda saseJapane?

I-Shikoku ihlukile kwezinye ukudla kwesifunda saseJapane ngokuthi ijwayele ukuba lula kakhulu, ngezinye izikhathi ize ichazwe ngokuthi “yasendle”. Ikhula ukolweni kanye nokunye okufana nokolweni kunerayisi, futhi izitsha zama-noodle zitholakala kakhulu.

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.