I-Sasagaki Cutting: Ivula I-Flavour Egcwele Ye-Burdock Root

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe uMeyi 12, 2023

Ukudla kwaseJapane kwaziwa ngokusetshenziswa kwemifino emnandi yezimpande efana ne-gobo (impande ye-burdock). Kodwa ukuze uthole ukusikeka okuhle kakhulu kwalesi sitshalo semifino, abapheki baseJapane kufanele basike sibe ama-slivers amancane kakhulu noma ama-shavings.

Basebenzisa indlela yommese ebizwa nge-sasagaki, futhi imayelana nokusika impande ibe yi-thinnest shavings.

I-Sasagaki ingummese wase-Japanese osikiwe osetshenziselwa ukudala ama-shavings amancane. Kuhilela ukubamba isithako, njengempande ye-burdock, bese uyishaya njengokungathi ulola ipensela. Inqubo yengeza ukuthungwa futhi ivame ukusetshenziswa ezitsheni ezifana ne-kinpira gobo nelayisi le-gohan.

Kulo mhlahlandlela, ngizochaza ukuthi iyiphi indlela yommese we-sasagaki, ukuthi ungayenza kanjani, nokuthi kungani abantu baseJapane bethanda impande yabo ye-burdock ibe mncane kangaka.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Yini iSasagaki?

I-Sasagaki (さ さ がき), eyaziwa nangokuthi ukushefa, iyindlela yommese wase-Japan esetshenziselwa ukusika ama-shavings amancane e-gobo, noma impande ye-burdock. 

Le mifino yezimpande ivame ukusetshenziswa ezitsheni ezahlukahlukene zaseJapan njenge-kinpira gobo nelayisi le-gohan.

I-Sasagaki iyindlela yomdabu yase-Japanese yokusika esetshenziselwa ukusika izithako zibe izingcezu ezincane.

Ukusikwa kommese kufana nokulola ipensela kunokusika impande ebhodini lokusika.

Kuhilela ukuzulazula ngommese ngobuchule ukuze udale izingcezu ezinde nezizacile.

I-Sasagaki ivamise ukuqashwa ukuze kulungiswe izithako ezifana ne-burdock root (gobo), ethuthukisa ukukhanga kwazo okubonakalayo, ukuthungwa, kanye ne-flavour. 

Lawa ma-shavings avame ukufakwa ezitsheni ezihlukahlukene zaseJapane, enezela ukuthinta okuyingqayizivele kanye nokuthakazelisa kobuhle esethulweni sokugcina.

Ukuze wenze isagaki, zicabange ulola ipensela. Bamba i-gobo ngokuqinile esandleni esisodwa bese uqala ukuyishaya ngommese, uhlose ukwenza ama-shavings azacile. 

Njengoba usebenza, khumbula ukuzungezisa i-gobo ukuze uqinisekise ukuthi ufinyelela zonke izingxenye zemifino.

Le nqubo idinga ukunemba nokuzijwayeza ukufeza ubuncane obufunayo bokushefa. 

Ngokusebenzisa i-sasagaki, ungathuthukisa ukuthungwa nokwethulwa kwezitsha zakho ezine-gobo.

Kungani ibizwa nge-bamboo-leaf sasagaki?

Kungenzeka ukuthi uke wezwa i-sasagaki ebizwa ngegama elithi "i-bamboo-leaf gobo," futhi lokhu kumane kuyigama elinikezwe izimpande ze-burdock kodwa zisabhekisela ekushebeni okuncane kusetshenziswa "sasagaki." 

Igama elithi "Bamboo-Leaf Sasagaki" libhekisela kusitayela esithile noma ukuhluka kwendlela ye-sasagaki esetshenziswa ku-cuisine yaseJapane.

Ibizwa kanjalo ngoba ama-shavings amancane adalwe ngale ndlela afana nokuma nokubukeka kwamaqabunga e-bamboo. 

Ukufana ngokuyinhloko kungenxa yemvelo ende, encane, futhi egobile ye-shavings, efana nesimo sesici samaqabunga e-bamboo atholakala emvelweni. 

Igama lisebenza njengereferensi echazayo yokufana okubonakalayo phakathi kwamahlamvu e-shavings nama-bamboo, okuhlinzeka ngokuthintwa kwenkondlo kumasu.

Ibukeka kanjani i-sasagaki cut?

I-sasagaki cut ibonakala ngokushefa okude, okuncanyana noma izingcezu zesithako, ngokuvamile ezitholakala ngomsebenzi wommese onekhono. 

Ama-shavings avelayo athambile futhi amancane, afana namaribhoni amancane noma amapheshana. Ubude be-shavings bungahluka kodwa ngokuvamile buhambisana kulo lonke.

Uma kwenziwa kahle, ukusika kwe-sasagaki kukhiqiza ukushefa okubukekayo, okufanayo okubonisa ubuciko nokunemba kwesu. 

Ubuncane be-shavings buvumela ukuzizwisa okuthuthukisiwe kokudla, njengoba kunikeza ukuthungwa okuthambile futhi amunca ama-flavour kalula.

Ezitsheni ezifana ne-kinpira gobo noma irayisi le-gohan, ukusika kwe-sasagaki kwengeza ukuthinta okuhle nokukhangayo kobuhle.

Ama-shavings azacile anikela ngokuthakaselayo okubonakalayo kanye nongqimba olucashile lwe-flavour kuphrezentheshini iyonke.

Sekukonke, ukusikwa kwe-sasagaki kudala ukubukeka okuhle nokucolile, kuphakamisa ukuthungwa nokukhanga okubonakalayo kwesithako esetshenziswa kuso.

Kudingeka imimese namathuluzi e-sasagaki

Ukuze ube umpetha we-sasagaki weqiniso, umuntu kufanele abe namathuluzi afanele anawo. 

Empeleni kunezindlela ezimbili zokusika i-gobo ngesitayela se-sasagaki: 1) usebenzisa i- Ummese we-Gyuto kanye 2) nokusebenzisa isicweci semifino.

Abantu abaningi basika i-gobo ngesitayela se-sasagaki besebenzisa i- peeler yesi-Japanese. Lawa ma-peelers mancane futhi kulula ukuwasebenzisa.

Kodwa kukuwe.

Abapheki abangochwepheshe banekhono lokuphatha a Ummese waseJapane njenge-Gyuto (ummese wompheki), ngakho-ke yilokho abakusebenzisayo, futhi bangabasiki abanembe kakhulu!

I-gyuto, ummese wompheki wesitayela saseJapane, inomklamo oguquguqukayo okwazi ukusingatha imisebenzi yokusika ehlukahlukene, okuhlanganisa nokusika imifino.

Ngensingo yawo ecijile, ezacile kanye nonqenqema olugobile kancane, ummese we-gyuto ungasetshenziswa ukwenza ama-shavings azacile ku-sasagaki. 

Uzodinga futhi ibhodi lokusika.

Lapho wenza i-sasagaki noma enye inqubo yommese, kunconywa ukusebenzisa ibhodi lokusika elifanele umsebenzi. 

Kulokhu, ibhodi lokusika lezinkuni livame ukukhethwa ngenxa yezizathu eziningana. Amabhodi okusika ngokhuni ahlinzeka ngokulinganisela okuhle kokuqina kanye nobungane bommese. 

Banikeza ukupha kwemvelo okuncane, okusiza ukuvikela unqenqema olubukhali lommese futhi kuvimbele ukuthi ungafihli ngokushesha. 

Ukwengeza, amabhodi okhuni avame ukuba mnene kakhulu ku-blade yommese, anciphisa amathuba okuthi ummese uhlatshwe noma ulimale ngesikhathi sokusika.

Ngi ubuyekeze izicwecwe zemifino ezihamba phambili zeyunifomu ngisho nokushefa lapha

Ukwazi ubuciko bokusika i-sasagaki

Ngesikhathi sokuqala ngizama isandla sami ekusikeni i-sasagaki, ngamangazwa ukunemba nekhono elidingekayo kule nqubo yendabuko yaseJapane. 

Ukushefa izimpande ze-gobo zibe ugqinsi olufanele, kusetshenziswa i-blade eyodwa, ebukhali kuwubuciko ngokwakho. 

Ukwenza i-sasagaki nokushefa i-gobo (impande ye-burdock) ibe ama-shavings amancane, landela lezi zinyathelo:

Ukusebenzisa ummese

• Qala ngokukhetha impande entsha, eqinile ye-gobo. Kungcono ukukhetha eqondile futhi emise ngokulinganayo ukuze uyiphathe kalula.
• Qala ngokucwecwa i-gobo usebenzisa isicweci semifino noma ummese. Susa isikhumba sangaphandle uze ufinyelele enyameni emhlophe ngaphansi. Lokhu kuzosiza ukuthuthukisa ukuthungwa nokubukeka kwe-shavings yokugcina.
• Bamba i-gobo ehlutshiwe uqinise esandleni esisodwa, ugcine ukubambelela okuvikelekile ukuze ugcine ukulawula phakathi nenqubo yokushefa. Qiniseka ukuthi ubeka isandla sakho kude nendawo ozobe uyishefa ukuze uvimbele noma yikuphi ukusikeka ngengozi.
• Usebenzisa ummese obukhali, uwuqondise nge-engeli kancane ku-gobo, ngendlela ongayibamba ngayo ipensela lapho uyilola. I-blade kufanele ihlangane nendawo ye-gobo.
• Ngommese esandleni, qala ngokwenza ukusikeka okuqondile ezimpandeni, cishe amayintshi angu-7 (20cm) ukusuka ekugcineni. Qaphela ukuthi ungasika ujule kakhulu, njengoba sifuna ukugcina ubuqotho bempande. Le nqubo ibalulekile ku-cuisine yaseJapane, futhi ngokuzijwayeza okuncane, uzokwazi ukuyiqonda ngokushesha.
• Qala ukushefa i-gobo ngokuphusha ummese ngobumnene endaweni. Faka ingcindezi elinganayo futhi wenze ukunyakaza okubushelelezi, okulawulwayo ukuze udale ama-shavings amancane. Umgomo uwukuthola izingcezu ezinde nezincane.
• Njengoba ushefa, zungezisa ngokuqhubekayo i-gobo ukuze uveze izingxenye ezihlukene zokusikwa okulinganayo. Lokhu kuqinisekisa ukuthi usebenza kuzo zonke izingxenye ze-gobo, ukhiqiza ukushefa okungaguquki kulo lonke.
• Gcina ijubane elizinzile futhi uqaphe ukuze ungasebenzisi amandla amaningi, njengoba ukuthungwa kwe-gobo kungase kube nzima uma kuqhathaniswa. Gcina ama-shavings azacile ngangokunokwenzeka, okuphumela ekubeni kube nomkhiqizo wokugcina othambile futhi okhangayo.
• Uma usuphucile inani olifunayo le-gobo, qoqa ama-shavings bese uwahlanganisa esitsheni sakho osikhethile, njenge-kinpira gobo noma i-gohan rice. Indlela ye-sasagaki yengeza intshisekelo ebonakalayo, ukuthungwa, kanye ne-flavour kulezi zitsha.

Ukusebenzisa isicweci semifino

Nakuba inqubo ye-sasagaki ijwayele ukwenziwa ngommese, kungenzeka ukufeza umphumela ofanayo usebenzisa isicweci semifino. 

Nansi indlela ongayenza ngayo indlela ye-sasagaki usebenzisa isicweci semifino:

1. Qala ngokukhetha i-gobo entsha (impande ye-burdock) futhi uyicwebe ukuze ususe isikhumba sangaphandle, uveze inyama emhlophe ngaphansi.
2. Bamba i-gobo ehlutshiwe ngokuqinile esandleni esisodwa, uqinisekise ukubamba okuvikelekile ukuze ugcine ukulawula phakathi nenqubo yokucwecwa.
3. Thatha isicweci semifino kwesinye isandla sakho usimise engeli kancane ku-gobo, ngendlela ongayibamba ngayo ipensela uma usilola.
4. Qala ukucwecwa i-gobo ngesicwebi semifino, usebenzisa ukucindezela okuthambile, futhi wenze imivimbo ebushelelezi, elawulwayo. Umgomo uwukwenza ama-shavings amade, amancane.
5. Zungezisa i-gobo njengoba ucwengula, uqinisekise ukuthi umboza zonke izinhlangothi futhi uthole ukushefa okufanayo kulo lonke.
6. Qhubeka nokucwecwa kuze kube yilapho usuthole inani olifunayo lama-gobo shavings.

Ukusebenzisa isicweci semifino ye-sasagaki kungase kukhiqize ukushefa okubanzi kancane nokujiyile uma kuqhathaniswa nokusebenzisa ummese. 

Kodwa-ke, inqubo isengathuthukisa ukuthungwa kanye nokwethulwa kwe-gobo ezitsheni ezifana ne-kinpira gobo noma irayisi le-gohan.

Lungisa ingcindezi kanye ne-engeli yesicwebi semifino ukuze uzuze ukushefa okuncane, uma uthanda.

Khumbula, ukuzilolonga i-sasagaki kudinga isineke nokunemba.

Ngokuhamba kwesikhathi nolwazi, uzothuthukisa ikhono lokudala i-gobo enhle negundwe kahle yezidalwa ezihlukahlukene zokupheka.

Ukusetshenziswa okuningi kwe-sagaki-cut gobo

Lapho sengifeze amakhono ami okusika i-sagaki, angikwazanga ukulinda ukusebenzisa izimpande zami ze-gobo ezishefiwe kahle.

E-Japan, i-sagaki-cut gobo ijatshulelwa ezitsheni ezihlukahlukene, njenge:

1. I-Kinpira gobo: I-sasagaki-cut gobo esikwe kancane ngokuvamile iyisithako esiyinhloko ku-kinpira gobo, isidlo esidumile sase-Japan. Ama-gobo shavings anyakaziswa-osiwe neminye imifino efana nezaqathi, futhi anongwe ngesosi yesoya, i-mirin, noshukela, okuholela esitsheni esiseceleni esinambitheka nesigqamile.
2. Irayisi le-Gohan: I-Sasagaki-cut gobo ingangezwa kuyo irayisi ye-gohan, ukudala isici esibukekayo nesithakazelisayo sombhalo. Ama-shavings athambile anezela ukunambitheka okucashile kanye ne-crunch ejabulisayo elayisi (bona iresiphi yami yerayisi ye-takikomi gohan lapha).
3. Amasaladi: I-Gobo shavings ingasetshenziswa kumasaladi ahlukahlukene, enezela ukuthinta okuyingqayizivele. Zingaphonswa neminye imifino, imifino, nezingubo zokugqoka, zinikeze ukunambitheka okuhlukile futhi kuthuthukise ukuthungwa okuphelele kwesaladi.
4. Ukuhlobisa: I-gobo shavings emincane, nenhle ye-sasagaki-cut ingasetshenziswa njengendlela yokuhlobisa enhle ukuze kuthuthukiswe ukwethulwa kwezitsha ezihlukahlukene, okuhlanganisa amaroli e-sushi, amapuleti e-sashimi, noma izitsha ze-noodle. Ama-shavings engeza isici esibukekayo kanye ne-flavour ye-flavour esitsheni sonke.
5. Isikhathi: I-Gobo shavings ingafakwa emalungiselelweni e-tempura, enezela ukuthungwa okujabulisayo nokunambitheka. Ama-shavings amancane aba crispy uma ejulile, enikeza ingxenye ethambile futhi ehlwabusayo esitsheni se-tempura.
6. Ukhukhamba: I-Sasagaki-cut gobo ingabuye ifakwe emanzini anosawoti, kungaba iyodwa noma njengengxenye yamakhukhamba emifino exutshwe. Inqubo yokukhetha ingeza ukubukeka futhi igcina i-gobo ngenkathi igcina ukuthungwa kwayo okuyingqayizivele.
7. Nabé: isitsha esinenhliziyo, esifudumalayo sebhodwe elishisayo esilungele ukuphakela amalungu omndeni alambile.
8. Isobho seMiso: kule sobho, i-gobo eshefiwe izacile yengeza ukuthinta okukhethekile nokujula kokunambitheka.
9. I-Condiment: Okokugcina, i-gobo ingasetshenziswa njenge-condiment ezitsheni ze-noodle ngoba inikeza ukunambitheka komhlaba nokuthungwa okuyingqayizivele.

Ukuhlukahluka kwe-Sasagaki-cut gobo kuyivumela ukuthi ifakwe ezitsheni ezihlukahlukene, inikeze isithakazelo esibonakalayo, ukuthungwa, nokunambitha. 

Ama-shavings athambile aletha ukuthinta kobuhle nobunkimbinkimbi ekudalweni kwe-Culinary lapho kuvezwa khona.

Ingabe i-Sasagaki isetshenziselwa kuphela impande ye-burdock?

Nakuba i-sasagaki ijwayele ukuhlotshaniswa nezimpande ze-burdock (gobo), ayisetshenziselwa lesi sithako kuphela. 

Indlela ye-sasagaki ingasetshenziswa emifino ehlukahlukene noma ngisho nezithelo ezithile ukuze kuzuzwe ama-shavings amancane. 

Kuyindlela eguquguqukayo yokusika engathuthukisa ukuthungwa kanye nokwethulwa kohlu lwezithako.

Ngaphezu kwempande ye-burdock, eminye imifino efana nezaqathi, i-daikon radish, ukhukhamba, ne-zucchini ingagundwa kusetshenziswa i-sasagaki ukuze yenze izingcezu ezincane, ezibucayi. 

Lawa ma-shavings angasetshenziswa ezitsheni ezifana namasaladi, ama-stir-fries, ama-garnishes, nokunye.

ICEBISO: zama le saladi yekhukhamba ye-sunomono eqabulayo usebenzisa indlela yokusika i-sasagaki

Indlela ye-sasagaki ivumela ukusika okunembile futhi ingashintshwa ukuze ibe nezithako ezihlukene ngokusekelwe kumphumela oyifunayo.

Nakuba impande ye-burdock isalokhu iyinketho ethandwayo ye-sasagaki, inqubo ngokwayo ingasetshenziswa ngobuciko emifino ehlukahlukene, yandise ukusetshenziswa kwayo futhi yengeze ukukhanga okubonakalayo nokuthungwa ezinhlobonhlobo zezitsha.

Ngigqugquzelwe ubuciko be-sasagaki, nganquma ukuzama eminye imifino. 

Ngithole ukuthi imifino ye-allium, efana i-negi (i-Japanese bunching anyanisi), ingabuye igundwe kusetshenziswa indlela ye-sasagaki.

Umphumela waba ukungezwa okujabulisayo ku-culinary repertoire yami, elungele:

• Ukuhlobisa izitsha ngemifino ekhangayo, eshefiwe kahle
• Ukwengeza ukunambitheka okukhulu nokuthungwa kumasaladi nama-stir-fries
• Idala isethulo esiyingqayizivele, esidonsa amehlo semicimbi ekhethekile

Uyini umlando wokusikwa kwe-sasagaki?

Umlando wokusikwa kwe-sasagaki ungalandelelwa emuva kumikhuba yendabuko yaseJapane yokupheka. 

Nakuba ingekho i-akhawunti eqondile yomlando yemvelaphi yayo, le nqubo iye yadluliselwa ezizukulwaneni ngezizukulwane futhi isiyindlela eyaziwayo ekuphekeni kwaseJapane.

I-Sasagaki, okusho ukuthi “ukushefa” ngesiJapane, cishe yavela njengendlela yokuthuthukisa ukuthungwa nokwethulwa kwezithako.

Ukushefa okunembile okudalwe ngale ndlela yengeza ukukhanga okubonakalayo futhi kungathuthukisa isipiliyoni sokudla sisonke.

Impande ye-Burdock (gobo) ingenye yezithako ezivame ukuhlotshaniswa ne-sasagaki.

Ngenxa yemvelo yayo ene-fibrous, ukushefa impande ye-burdock ibe yimicu emincane kusiza ukuthambisa ukuthungwa kwayo futhi kukwenze kujabulise ngokwengeziwe ukuyidla. 

Ngokuhamba kwesikhathi, le nqubo yanda ukuze ihlanganise nezinye imifino, okuvumela uhla olubanzi lwezicelo zokupheka.

Ukusikwa kwe-sasagaki kuyisibonelo sokunaka imininingwane kanye nobuciko obugxile kakhulu emasikweni okupheka aseJapane. 

Ibonisa ubungcweti bamakhono ommese kanye nokwazisa ukuguqula izithako zibe izitsha ezibukekayo nezihambisanayo.

Nakuba imininingwane eqondile yomlando ingase ingaqondakali, i-sasagaki isalokhu iyingxenye ebalulekile yefa lase-Japanese culinary, igcina amasu endabuko futhi inikela ezintweni zobuciko nezobuhle zokudla kwaseJapane namuhla.

Umehluko

I-Sasagaki ingenye yezinhlobo eziningi zokusikwa kommese wase-Japan. 

I-Sasagaki (shavings) vs Hanagir (izimbali zomumo)

I-Sasagaki ne-hanagiri izindlela ezimbili ezihlukene zommese ezivame ukusetshenziswa ku-cuisine yaseJapane, ngayinye inenjongo yayo kanye nokukhanga kobuhle.

I-Sasagaki, njengoba kuxoxiwe ngaphambili, ihlanganisa ukusika izithako zibe ama-shavings amancane. Kufana nokushaya ikhwelo noma ukushefa, kudala izingcezu ezinde, ezizacile. 

I-Sasagaki ivamise ukusetshenziselwa ukuthuthukisa ukuthungwa, isethulo, kanye nesipiliyoni sokudla sesisonke sezithako ezifana nezimpande ze-burdock (gobo). 

Ama-shavings athambile, afanayo akhiqizwa nge-sasagaki angafakwa ezitsheni ezihlukahlukene, anikeze isithakazelo esibonakalayo kanye nama-flavour acashile.

I-Hanagiri, ngakolunye uhlangothi, igxile ekudaleni izingcezu ezinjengezimbali noma ezinjenge-petal. Le nqubo ihilela ukusika izithako ngobuchule, njengemifino noma inhlanzi, zibe izimo zezimbali zokuhlobisa. 

I-Hanagiri ngokuyinhloko isetshenziselwa izinjongo zokuhlobisa futhi yengeza isici sobuciko ekwethulweni kwezitsha.

 Kuvame ukubonakala emihlobiso yokuhlobisa, amalungiselelo e-sushi, noma njengokuhlotshiswa kokudla okuvamile kwe-kaiseki yaseJapane. 

Nakuba kokubili i-sasagaki ne-hanagiri ihilela umsebenzi wommese onembile futhi inikela ekuthandeni okubonakalayo kwezitsha zaseJapane, ziyahlukahluka emiphumeleni yazo ehlosiwe. 

I-Sasagaki igcizelela ukudala ama-shavings amancane okuthuthukisa ukuthungwa nokunambitheka, kuyilapho i-hanagiri igcizelela ukudala izimo zezimbali zokuhlobisa ngezinjongo zobuhle.

Lezi zindlela zommese zibonisa ukunaka okuyinkimbinkimbi emininingwaneni kanye nobuciko obudlangile emasikweni okupheka aseJapane, abonisa izindlela ezihlukahlukene izithako ezingashintshwa ngazo futhi zethulwe ngendlela ekhangayo nejabulisayo.

Sasagaki vs Ken

Awu, kukhona okuthiwa i-Japanese Ken cut. Isetshenziselwa kakhulu i-daikon radish, esetshenziselwa ukuhlobisa i-sushi ne-sashimi. 

Futhi cha, akubandakanyi ukusika ama-noodle. Ama-Ken cut akhiqiza ama-daikon azacile futhi afana ne-noodle asetshenziselwa ukususa ukukhanya kwe-sashimi.

Kodwa ungazisebenzisa futhi njengesihlanzi sephalethi phakathi kwezingcezu zezinhlobo ezahlukene ze-sashimi.

I-Ken cut isetshenziselwa ikakhulukazi i-daikon radish, lapho isetshenziselwa khona ukwakha imicu emincane efana ne-noodle. 

Le micu ye-daikon ethambile ivamise ukusetshenziswa njengokuhlobisa i-sushi ne-sashimi, ihlinzeka ngokungafani okubonakalayo nokulinganisela emibaleni egqamile yezinhlanzi. 

Ukwengeza, angasebenza njengesicoci se-palate phakathi kwezinhlobo ezahlukene ze-sashimi, aqabule ulwanga ukuze uthole umuzwa olandelayo wokunambitheka.

Ngakolunye uhlangothi, i-Sasagaki iyindlela egxile ekudaleni ama-shavings amancane, ngokuvamile avela ezithakweni ezifana ne-burdock root (gobo). 

Kuhilela ukushefa ngobuchule noma ukushefa isithako ukuze uthole izingcezu ezinde nezincane.

I-Sasagaki isetshenziselwa ukuthuthukisa ukuthungwa nesethulo, yengeza intshisekelo ebonakalayo kanye nama-flavour acashile ezitsheni ezifana ne-kinpira gobo noma i-gohan rice.

Nakuba zombili izindlela zokwenza umsebenzi zibandakanya ukunemba kommese, ziyahluka emiphumeleni yazo nasekusetshenzisweni kwazo.

I-Ken cut ikhiqiza imichilo ye-daikon emincane, efana ne-noodle ngokwezinjongo zokuhlobisa, okungeza isici sobuhle ku-sushi ne-sashimi. 

Ngokuphambene nalokho, i-Sasagaki igxile ekudaleni ama-shavings amancane ukuze kuthuthukiswe ukuthungwa nokunambitheka kwezithako ezitsheni ezihlukahlukene.

Sasagaki vs Rangiri

I-Sasagaki ne-Rangiri izindlela ezimbili ezihlukene zommese ezivame ukusetshenziswa ezinkambisweni zokupheka zase-Japanese, ngayinye inenjongo yayo ehlukile nomthelela obonakalayo.

I-Sasagaki ibhekisela endleleni yokwenza ama-shavings amancane noma izingcezu, ezivame ukusetshenziselwa izithako ezifana nezimpande ze-burdock (gobo).

Kuhilela ukushefa ngobuchule noma ukushefa isithako ukuze uthole izingcezu ezinde nezincane. 

I-Sasagaki isetshenziselwa ukuthuthukisa ukuthungwa, isethulo, kanye nesipiliyoni sokudla sesisonke sesithako ezitsheni ezifana ne-kinpira gobo noma i-gohan rice.

Ngokolunye uhlangothi, I-Rangi kubandakanya ukusika izithako, ngokuvamile imifino eyizimpande efana nezaqathi noma i-daikon radishes, ibe yizimo ezitshekile noma ezi-diagonal.

Lezi zingabukeka njengamadayimane noma onxantathu epuletini.

Igama elithi "rangiri" lihunyushwa ngokuthi "ukusika okungahleliwe" noma "ukusika kwe-slanting."

Le nqubo ikhiqiza izingcezu ze-angular ezinemiphetho etshekile, yengeza intshisekelo ebonakalayo kanye nesici esiguqukayo esithakweni. 

Ukusikwa kweRangiri kuvame ukusetshenziselwa izinjongo zokuhlobisa noma ukwenza lula ngisho nokupheka lapho izithako zisetshenziswa ekuthoseni noma ezitsheni ezibilayo.

Ngenkathi i-Sasagaki igxile ekudaleni ama-shavings azacile, uRangiri ugcizelela ukudala umumo we-diagonal noma oblique ohlukile. 

I-Sasagaki ithuthukisa ukuthungwa nokunambitha, kuyilapho i-Rangiri yengeza ukukhanga okubonakalayo kanye nokuthinta kobuciko kuphrezentheshini yesithako.

Zombili lezi zindlela zobuchwepheshe ziyisibonelo sokunemba nokunaka imininingwane eyingxenye yamasiko okupheka aseJapane. 

Banikela kuwo wonke ama-aesthetics kanye nesipiliyoni sokupheka, okubonisa ukuguquguquka nobungcweti bamakhono ommese ku-cuisine yesi-Japanese.

Sasagaki vs Sengiri

I-Sasagaki ne-Sengiri izindlela ezimbili ezihlukene zommese ezivame ukusetshenziswa ku-cuisine yesi-Japanese, ngayinye inenjongo yayo ethile kanye nomthelela obonakalayo.

I-Sasagaki ibhekisela kumasu okudala ama-shavings amancane noma izingcezu, ngokuvamile ezivela izithako ezifana nezimpande ze-burdock (gobo). 

Kuhilela ukushefa ngobuchule noma ukushefa isithako ukuze uthole izingcezu ezinde nezincane.

I-Sasagaki isetshenziselwa ukuthuthukisa ukuthungwa, isethulo, kanye nesipiliyoni sokudla sesisonke sesithako ezitsheni ezifana ne-kinpira gobo noma irayisi le-gohan.

Sengiri, ngakolunye uhlangothi, kuhilela ukusika izithako zibe imicu emincane efana nomentshisi. Kuyindlela evame ukusetshenziselwa imifino efana nezaqathi noma i-daikon radishes. 

Igama elithi "sengiri" lihunyushwa ngokuthi "ukusikwa okuncane" noma "ukusika kuka-julienne."

Ukusikwa kwe-Sengiri kufana futhi kuzacile, okwenza imicu emincane evame ukusetshenziswa ekuthoseni, amasaladi, noma njengendlela yokugcwalisa ama-noodle.

Nakuba i-Sasagaki igxile ekudaleni ama-shaving azacile, u-Sengiri ugcizelela imicu emincane efana nezinti zikamentshisi. 

I-Sasagaki ithuthukisa ukuthungwa nokunambitha, kuyilapho i-Sengiri ihlonishwa ngokufana kwayo, ukupheka kalula, nokukhanga okubonakalayo ezitsheni ezihlukahlukene.

Womabili amasu adinga ukunemba kanye namakhono ommese, okunikela kubuhle obuphelele kanye nesipiliyoni sokupheka ku-cuisine yaseJapan. 

Ukuthi udala ukushefa okuthambile nge-Sasagaki noma imicu efanayo nge-Sengiri, lawa masu abonisa ubuciko nokunaka imininingwane eyingxenye yamasiko okupheka ase-Japanese.

I-Sasagaki amathiphu namasu wokusika

Kulungile, bakwethu, ake sikhulume ngokusika kwe-sasagaki, noma kunalokho amathiphu namaqhinga okushefa ezimpande ze-burdock, eyaziwa nangokuthi i-gobo. 

Izinto zokuqala kuqala, udinga ummese obukhali kanye nesineke. Indlela yokusika i-sasagaki ihlanganisa ukushefa impande ye-burdock ibe mncane, okungase kube nzima. 

Qala ngokukhuhla ingaphezulu lempande nge-scrubber yemvelo ye-bristle noma ibhulashi lemifino.

Uma impande iqine kakhulu, kungase kudingeke uyicwecwe ngommese omncane wokucwecwa noma ngommese wesithelo.

Okulandelayo, yenza ukusikeka okuqondile ohlangothini olulodwa lwempande, cishe ama-intshi angu-7 noma ama-20 cm ubude.

Bamba isiphetho esingasikiwe sempande bese usiphuca kancane, okungcono ngaphezu kwesitsha samanzi ukuze ubambe ama-shavings. 

Zungezisa impande njengoba uhamba, wenze ukusikeka okusha okuqondile njalo ngamayintshi angu-7 noma kuze kube yilapho usuphucile impande yonke.

Uzoqaphela ukuthi ama-shavings aphenduka ansundu ngokuphuzi futhi angaba nokunambitheka okubabayo.

Zihlambulule kancane ku-colander ukuze ukhiphe noma yikuphi ukubaba noma umhlaba osobala. Voila, une-sasagaki gobo enhle kakhulu!

Abanye abantu bancamela ukusebenzisa i-sasagaki gobo esikhundleni se-julienned gobo ezitsheni ezifana ne-kinpira gobo noma amasobho nama-stir-fries.

Kuyindlela enhle yokwengeza ukuthungwa nokunambitha ezitsheni zakho.

Uma usazabalaza nokusika i-sasagaki, ungazama ukusebenzisa i-grater eqinile noma i-mandolin ene-blade yokusika kahle. 

Futhi uma konke kwehluleka, vele wenze sengathi ulola ipensela futhi usike impande ibe mncane ngaleyo ndlela.

Ngakho-ke usunakho, bakwethu, amanye amathiphu wokusika we-sasagaki namasu ezimpande ze-burdock. Manje phuma futhi unqobe leyo gobo njengochwepheshe!

Isiphetho

Sengiphetha, i-sasagaki iwuhlelo lomdabu lwase-Japan oluhlanganisa ukwenza ama-shavings amancane noma izingcezu zezithako, ikakhulukazi impande ye-gobo. 

Le ndlela yokusika ecophelelayo nenembayo ithuthukisa ukuthungwa, isethulo, kanye nesipiliyoni sokudla sezitsha ezahlukahlukene. 

Ukushefa okuthambile nokuzacile okukhiqizwa nge-sasagaki kwengeza intshisekelo ebonakalayo, kuthuthukisa ukumuncwa kwe-flavour, futhi kunomthelela ebuhleni bobuhle be-cuisine yase-Japanese. 

Ngokugxila kubuciko kanye nokunaka imininingwane, iSasagaki iyisibonelo sobuciko namasiko okupheka agxilile esikweni laseJapane lokupheka.

Olandelayo, funda ngo-Hiramori, Isitayela Sokucwenga saseJapane esithakazelisayo

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.