Indawo yasekuseni yaseJapane yendabuko cishe ihlukile kunoma yiluphi olunye uhlobo lwesidlo sasekuseni oyoke uhlangane nakho. Iqukethe ukudla okwenza isidlo esiphelele esingajabula ngokudla kwasemini noma isidlo sakusihlwa.
Ngokuvamile, isidlo sasekuseni saseJapane sendabuko sinomsila omanzi, isobho, iprotheni efana nenhlanzi egosiwe, nezitsha ezihlukahlukene. Izitsha zokuzijwayela ezijwayelekile zingabandakanya i-tsukemono (ama-pickle aseJapane), ama-nori (ama-soybean asele anomisiwe), ama-natto (ama-soya aqoshiwe), ama-kobachi (amancane ama-side dish ngokuvamile ahlanganisa imifino), nesaladi eluhlaza.
Nakuba kwasekuseni kwaseJapane kufaka ukuthi yini abaseNtshonalanga abangabheka njengokudla okuphelele okufanele ukudla kwasemini noma isidlo sakusihlwa, akuhloswe ukuba kube nzima noma ukugcwalisa futhi. Amazinga omzimba wesidlo sasekuseni ahlelwe ukuhlangabezana nesifiso somuntu, futhi izitsha zivame ukukhanya, isibonelo, zivame ukungabi namafutha, okuthosiwe okujulile noma okucebile.
Ulungiselela Kanjani Isidlo sasekuseni saseJapan?
Nakuba kubonakala sengathi kunezingxenye eziningana zokwakha isidlo sasekuseni saseJapan, zama ukuyigcina elula ngokufaka into eyodwa kokulandelayo: irayisi isidlo, isobho, amaprotheni (inhlanzi, iqanda, noma insiyi eqoshiwe), kanye ne-side dish (ukhuphuka noma esinye isidlo semifino). Gcwalisa ukudla kwakho ngendebe yetiyi elishisayo.
Ukuze ulondoloze isikhathi, imindeni yaseJapane inesifo sokushisa irayisi esisele esiphundu esiphundu noma i- porridge ephekwe ngokusebenzisa isici se-timer ku-rice cooker. I-Leftover miso isobho kusukela ngobusuku obuphambili ingabuye iphindwe kabusha.
Ezinye izinqamuleli zihlanganisa izikhekhe ezenziwe ngaphambili (tsukemono) noma i-kelp egcinwe (tsukudani), kanye nezingxenye ezithile zamasokisi asetshenziswe ngaphambili (ama-natto) noma amanye ama-riceering (i-furikake noma i-seaweed eyomisiwe) etholakala ukudayiswa esitolo.
Yiziphi izitsha ezifakiwe ku-Breakfast Japanese yaseJudiya?
- Ilayisi enamanzi (iGohan)
Irayisi eline-steamed elimhlophe, irayisi elimhlophe (hakumai) noma ilayisi elibomvu (i-genmai), isidlo esibalulekile esihambisana nama-protini nezindwangu zokudla kwasekuseni, futhi kufanele nakanjani kufakwe.
- I-Miso Soup (Miso Shiru)
Isobho seMiso yisinkwa saseJapane esendabuko esenziwe ngokunamathiswa kwe-soya (miso) , kanye nomhluzi we- dashi . Izithako ezijwayele ukuhlanganisa i-tofu, anyanisi oluhlaza oqoshiwe, i- wakame olwandle , i-aburaage (i-tofu ejulile), amakhowe aseJapane, ama- clams , noma ezinye izithako zonyaka. Umsoco we-Miso owenziwe kusuka ekuqaleni (unamathisele kanye nomhluzi we-dashi) uvame kakhulu emakhaya aseJapane, kodwa i-dashi yangaphambi kwesizini ifaka i-miso yokunamathisela (faka nje amanzi), kanye namaphakethe okuphuza omso esheshayo (atholakala kokubili amaphakethe omisiwe newamanzi) ukusetshenziswa komuntu ngamunye , nazo ziyatholakala kalula. - Ama-Soy Beans (Ntoto) afakwe
U-Natto ukhishwa phezu kwelayisi elithambile futhi lokhu kudla kwelayisi ka-natto kubhekwa njengeprotheni ephakeme yaseJapane yokudla kwasekuseni. Kuyinto yokudla okuyi-rustic yama-soybean evutshiwe evezwe ngephunga elimnandi nokuthungwa okuncane. I-seasoned soy sauce, kanye nezithako zokuzikhethela ezifana nama-bonito shavings (katsuobushi) omisiwe, anyanisi oqoshiwe, lwesinaphi esivuthiwe (karashi), okucutshiwe okomisiwe kanye nolwe-seaweed olunamanzi (i-kizaminori), noma elinye i-flavour add-ins. I-natto ehlanganisiwe iyatholakala esigabeni esiqandisini sezitolo zokudla zaseJapane nase-Asia. - Inhlanzi enezinyosi (Yakizakana)
Inhlanzi iyithandwa kakhulu yamaprotheni asekuseni futhi ifakwe ehhavini noma iphekwe ngokushesha epanini. Ivame ukuvuthwa nje ngosawoti, futhi i-salmon iyintandokazi yokudla kwaseJapan. Enye inhlanzi ethandwa kakhulu i-horse mackerel (i-aji) eyomile, kodwa noma yikuphi uhlobo oluthandayo lwezinhlanzi lungase luthande ukudla kwasekuseni.
- Imifino eqoshwe (Tsukemono)
I-Tsukemono iyinhlangano yokudla okuyisisekelo eJapane njengoba kuhloswe ukuhamba nanoma yiluphi uhlobo lwe-rice dish. Uhlobo olulodwa owaziwayo lwe- tsukemono luyi- plumbled plum, eyaziwa njenge-umeboshi. Kuhamba kahle kokubili irayisi e-steamed ne-rice porridge. Ukuhlanganiswa okubanzi kwamakhukhamba kuyatholakala esigabeni esiqandisini sezitolo zokudla zaseJapan nase-Asia. - Izilwane zasolwandle ezomile zonyaka (Nori)
Izitshalo zasolwandle ezomile futhi ezinomsoco (ajitsuke nori) nazo ziyisisekelo esikhulu sokudla esiJapane njengoba kuhloswe ukuba kudliwe ngelayisi egazini. Ngenxa yokuthi inomsoco, ingahle ijabule njengokungathi, ngelayisi, kodwa ingase ifakwe esitokisini esincane se-soy sauce bese isongwe ngerayisi. Ngokuvamile i-seaweed nelayisi ivame ukudlala kwasekuseni. - Izitshalo Zokudla Zemifino (Kobachi)
Imifino nayo ijwayelekile ezindaweni zokudlela zaseJapane. Lezi zivame ukuba izingxenye ezincane, futhi lezi zinhlobo zezitsha ezincane (ezingagciniwe kuphela kwimifino) ziyaziwa njenge kobachi. Ngaphandle kwama-pickle kanye nemifino yomhlabathi, kokubili imifino ephekwe, kanye nama-salads amasha angase afakwe kusidlo sasekuseni saseJapan.