8 Izeluleko Ezinhle Zokuphuza Ukuphuza

01 ngo-08

Yazi Utshwala Wakho: Kuyini iSake?

I-sake iwayini le-rice e-Japanese elenziwe ngenkathi kuphuza irayisi , lapho i-starches iguqulwa ibe ushukela, bese iphuza utshwala. Ukuphuza utshwala ngenxa yalokho kuvame ukuhluka kusuka ku-14% kuya kwezingu-16%, ngaphandle kwalezi zinhlobo "zabantuhu" ngenxa yokuphuza utshwala obuningi kusuka ku-18% ukuya ku-20%. Ukuze kubhekiswe, ngoba kuthiwa "sa-keh" hhayi "sa-kee". EJapane, igama elithi "ngenxa" libhekisela kuzo zonke iziphuzo ezidakayo, hhayi nje ngoba siyazi. Okokugcina, ngesiJapane, "nihonshu" empeleni ibhekisela ewayinini lelayisi yaseJapane, noma ngenxa yokuthi siyazi entshonalanga.

02 ngo-08

Yazi Inkokhelo Yakho: Yiziphi izinhlobo ezahlukene ze-Sake?

Nakuba iningi liyalwe ngokuthi "elishisayo" noma "elifakwe", kukhona empeleni izinhlobo eziningi zezinto ezitholakalayo.

1. Amaakhe - Lena yendabuko, enhle, ephansi-utshwala.
2. I-Genshu - Lokhu kungukungabonakali okungenawo amanzi angeziwe ngokuqukethwe kotshwala phakathi kuka-18% no-20%. Iningi lazo lihlanjululwe ngamanzi ukuletha okuqukethwe kotshwala ku-14% kuya ku-16%.
3. I-Jizake - Lokhu kubhekisela ngenxa yesifunda, noma yendawo encane eyenziwe nge-micro-brewed.
4. I-Koshu - Lokhu kungenxa yokuthi ikhulile kangangokuthi ibe ne-sweet honey cishe-njenge-flavour nge-yellow hue.
5. I-Kuroshu - Lokhu kwenziwa ngenxa yelayisi elibomvu, noma ilayisi elingenayo ipulazi kanye ne-flavour yayo ngokufanayo kufana newayini le-rice iwayini.
6. I-Muroka - Lesi sizathu esingenalutho esicacile embala futhi sivame ukuba ne-flavor enamandla nakakhulu phezu kokuhlungiwe ngoba ukuhlunga kufaka ukuphucula ukunambitheka kwe-bot nephunga.
7. I-Namazake - Lokhu kuyisimo esingenasiphakamiso esidinga isiqandisini sokugcina.
8. I-Nigorizake noma i-Nigori Sake - Lokhu kuvame ukunikezwa ezindaweni zokudlela zaseJapane njengentshonalanga, futhi kuyinhlamba engahlanjululwa ngaphandle kwemifino esetshenziselwa ukuhlukanisa ngokuhlukana inkathi yokuqalisa ngenxa. Kukhona okwamanje okuncane kakhulu kwezinto eziphelile, ngakho-ke lokhu kuvame ukunyakaziswa ngaphambi kokukhonza.
9. Ukubambisana - Lokhu kubhekisela kokungakabikho ukukhula kwezinyanga eziyisishiyagalolunye kuya kweziyishumi nambili njengamanye. Ngakho-ke, isizathu sivame ukuba nesicacile.
10. I-Taruzake - Lesi yisikhathi esidala esilondolozwe emakhakheni ensimbi noma emiphongolweni. Kuvame ukuba ne-flavour eqinile-efana nefuthe ngenxa yethonya lama-casks enkuni. I-Taruzake ivame ukusetshenziselwa imicimbi yemikhosi efana nokuvulwa kwemicimbi nemicimbi.
11. I-Teiseihakushu - Lokhu kuyisipesheli ngenxa yokudla okunambitheka kwelayisi. Ikhiqizwa ngokuphosa irayisi okusanhlamvu kakhulu kunalokho lapho irayisi iphoswe ngenxa yendabuko. Ngamanye amazwi, inezinga eliphezulu lokupunga ilayisi.

03 ngo-08

Indlela Yokupheka Nokupheka Kwenzeke Kanjani?

Ukudla futhi okusetshenziselwa ukupheka (okubhekwa ngokuthi ukupheka ) bobabili bakhiqizwa ngendlela efanayo, ngaphandle kokuthi ukupheka kuvame ukusebenzisa irayisi enezinga eliphakeme lokupholisa, noma eliphucuziwe kancane kangangokuthi linamandla, irayisi ukunambitheka. Ukupheka ngokuvamile kunomqondo ophansi ophuza utshwala futhi unomjoqo owengeziwe wesikasawoti.

Nakuba kokubili ukuphuza ikhwalithi yekhwalithi kanye nokupheka kungasetshenziswa njengesithako sokupheka, ngincoma ukusebenzisa i-flavor yekhwalithi ehloniphekile (ngamanye amagama nje nje ungasebenzisi ukuphuza okungabizi), ukuze kube nokudla okunamnandi kokudla .

Nazi ezinye izibonelo zokupheka ezisetshenziswa ngenxa yesithako. Landela izixhumanisi zeresiphi.

1. Faka ama-clams e-steamed
2. I-Japanese Easy Simmering Sauce for Fish
3. Izinhlanzi ze-Teriyaki Chicken (Tsukune)
4. I-Brauna i-Braised nge-Sauce Sauce ne-Ginger
5. Shio Koji Salmon

04 ngo-08

Ngabe Uphuza Nini?

I-sake ivame ukujabulela ngesikhathi sokudla, noma izitayela ze-izakaya (tapas) zokudla. Usikiwe ngenkathi ujabulela ukukhanya okulula njengokufana ne-sashimi (inhlanzi eluhlaza). Akuvamile ukujabulela njengengxenye yokudla okukhulu; nakuba entshonalanga namuhla, ngokuvamile kuvame ukujabulela iwayini elihambisana nokudla.

I-Sake namanje ihlotshaniswa nezikhathi zomkhosi noma zomthetho ezifana nemishado, nemicimbi emikhulu yokugubha . Emishadweni, ngenxa yomkhosi ngokuvamile uvame ukufanekisa ubunye bemindeni emibili.

Iziphuzo zanamuhla zivame ukuhlanganisa isiJapane njengesithako ekuphepheni okuxubekile, isibonelo, ngenxa ye-tini, ngenxa ye-mojito, i-svadka, i-gimlet, nabanye abaningi!

05 ka-08

Yini uSake Ekhonzwe Ngayo?

IsiJapane sivame ukuthengiswa ngamabhodlela amakhulu, kodwa sithelwa ezintweni ezincane noma emakhakheni e-ceramic, eyaziwa ngokuthi "tokkuri". Isampula ye-tokkuri yendabuko iboniswa esithombeni esinamathiselwe, kanye nezinkomishi ezincane zokuphuza ezibizwa ngokuthi "choko", noma "ochoko". Ezinye izitayela zokuphuza izinkomishi zihlanganisa ibhokisi eliphakanyisiwe lezinkuni, elaziwa ngesiJapane ngokuthi "masu". Enye indebe ethandwayo, ebonakala sengathi i-flat saucer, ivame ukusetshenziselwa imikhosi eminingi efana nemishado, noma njengengxenye yesikhwama semfundo eminingi, "sakazuki".

06 ka-08

Sake Inikezwa kanjani?

I-sake ingasetshenziswa uma ishisa, ibanda, noma ekamelweni lokushisa ("joon"). Lokhu ngokuvamile kuxhomeke ekuthandweni komuntu oyisiphuzo, uhlobo lwezinto ezithandwayo, kanye nonyaka. Ngokuvamile, ukushisa ("atsukan") kuphakanyiswa ngesikhathi sezulu esibandayo, futhi ngenxa yokushisa ("reishu") ikhethwa esimweni esishisayo. Ukuhweba kwe-bar yokucubungula kubandakanya ukukhonza izinga elidala noma elingaphansi ngenxa yokushisa, ukuze ukwazi ukunambitheka. Ngokujwayelekile, ngenxa yekhwalithi ephezulu ikhishwa ekamelweni lokushisa.

Ukuze ulungiselele ukushisa, okokuqala kuthululwa ku-tokkuri ye-ceramic, bese i-tokkuri ifakwa ekugezeni kwamanzi ashisayo. Ukushisa okuhle kakhulu ngenxa yokushisa kungaba ngu-120 degrees fahrenheit (50 degrees celsius). Ukushisa okufanelekayo okufakiwe kungama-degrees ama-50 degrees fahrenheit (10 degrees celsius).

07 ngo-08

Iyini i-Proper Sake Ethebula I-Etiquette?

Okufanele ukuthulukisa isithunzi kunezinhlayiya eziningi okufanele umuntu azikhumbule.

1. Njalo uthele abanye, kodwa ungagcwalisi indebe yakho. Kungcono ukuvumela omunye umuntu ukuba athulule futhi agcwalise i-cup yakho kuwe, noma ngabe nguwe othululele wonke umuntu ephathini lakho.
2. Ngokuvamile, lapho uthelela abanye, qiniseka ukubeka izandla ezimbili ku-flask ye-tokkuri ceramic, kungakhathaliseki ukuthi kuncane kangakanani. Uma ngesizathu esithile nje isandla esisodwa sisesibhalini, qiniseka ukuthi ubeka isandla sakho samahhala engxenyeni echaza ukuhlonipha.
3. Ekupheleni kokutholwa kwalokhu, umuntu kufanele abeke indebe encane ye-ochaku entendeni yesandla esisodwa, bese uphumula ngeminwe yesandla samahhala eceleni kobe. Inkomishi iphakanyiswa kancane kumqondisi. Futhi, lokhu kubonisa inhlonipho.
4. Uma uphuze emsebenzini noma umsebenzi ohlobene nebhizinisi, khumbula ukuphakama nesimo lapho uhambisa. Uma uthululela usebenza naye onesikhundla esiphakeme noma esiphakeme, qinisekisa ukuthi usebenzisa inqubo emibili njengoba kukhonjiswe ngenhla kuPhuzu # 2. Uma uthulela umuntu ongu-junior noma isimo sezinga eliphansi, isandla esisodwa singasetshenziselwa ukubamba i-tokkuri flask bese uthululela. Ngokufanayo, uma umamukeli ngenxa yakhe enesimo esiphakeme, indebe ye-ochaku ingase ibanjwe ngesandla esisodwa kuphela. Kodwa-ke, uma umhlinzeki enesimo esiphakeme, umamukeli kufanele athathe indebe yakhe ye-ochaku esebenzisa inqubo emibili yokunikezwa njengoba kuchaziwe ngenhla kuPhuzu # 3.
5. Uma uphuzo phakathi kwabangane futhi isimo singakahleleki, akuyona into engavamile ukuthululwa okukodwa (ikakhulukazi phakathi nenkampani yendoda), futhi ubambe indebe ye-ochaku ngesandla esisodwa, kodwa khumbula njalo ukuphakamisa indebe etafuleni bese ubamba kuqondana nomqashi.

08 ngo-08

Ungakhohlwa Ukuphakamisa I-Cup Yakho Ngendlela Yokudla!

Kungakhathaliseki ukuthi uphuzo olunjani (ngenxa, ubhiya, iwayini, utshwala obunzima) obuthandwayo, kuvame ukuhlonipha ukulinda wonke umuntu ukuba akhonze iziphuzo zakhe bese ephakamisa ingilazi yakho. Igama lendabuko laseJapane elithi "cheers" lithi "kanpai!" U-Ochako ngoba izinkomishi zivuswa futhi zithinteka kahle.

Esimweni sebhizinisi, khumbula ukuphakama nesimo, ngoba umsebenzi ophansi kufanele aqiniseke ukuthi umgqomo wendebe yabo uthinta ngezansi komngcele wabalingani babo.