I-Ochazuke ingenye yezingubo zendabuko nezisisekelo ezitholakala kuJapane cuisine . Ihlanganisa izithako ezimbili zaseJapane eziyisisekelo, irayisi, netiyi. Ngokuyinhloko, i-ochazuke iyisitsha esincane se-rice esifushane esine-rice nesitsha esishisayo esithululiwe phezu kwayo. Ngenkathi i-ochazuke ingase ijabulele nje ngelayisi netiyi, ivame ukukhonzwa nganoma yiliphi inani lezinhlanzi (izilwane zasolwandle, inyama, imifino, ama-pickle, izilwane zasolwandle nezinye izithako zaseJapane ).
Ngokusho kwe-Western cuisine, le dish ingabhekwa njengeluhlobo lwesobho; Kodwa-ke, kuJapane cuisine , kuyinto dish rustic kuya ngokwayo futhi akuyona isobho noma isobho.
Ochazuke ekhaya
Ekhaya, i-ochazuke iyaziwa ngokuthi ukudla okududuzayo. Ngokuvamile kuyathandwa njengesikhala sokugcwalisa, noma yisiphi isikhathi sosuku, kodwa siyathandwa ikakhulukazi njengokudla okuphakathi kwamabili, noma njengendlela yokwelapha i-hangover. Ngokuvamile ujabulela njengesidlo ekupheleni kwesidlo saseJapane, noma ukuqeda ukumbalwa kokugcina kwelayisi noma lapho isisu sakho sizizwa sengathi sidinga kancane nje ukuzwa ugcwele, isidlo esinomusa esiphelele siphelele ukuphela ukudla kwaseJapane . Ungakhohliswa, noma kunjalo, ngoba i-ochazuke nayo ingadliwa njengokudla ngokwayo kokudla kwasekuseni , kwasemini, noma isidlo sakusihlwa .
I-ochazuke ephekwe ekhaya ijwayele ukukhishwa ilayisi (noma irayisi elimhlophe noma ilayisi elibomvu), izithako ezisele njengezinhlanzi eziphekwe, ama-pickle kanye nezinhlobonhlobo zezitsha ezisawoti eziziwa ngesiJapane njenge- tsukudani, kanye netiyi (ngokuvamile itiye elihlaza noma elinye itiye elimnene, elingelona elimnyama).
Ukunikezwa kwempahla eyakhelwe ngaphambilini ye-ochazuke seasonings kudayiswa kakhulu ezindaweni zokudla zaseJapane nase-Asia futhi zithandwa kakhulu. Lezi phakethe zokuphuza zifakwa nje kwilayisi eliphekwe futhi noma amanzi ashisayo noma itiye athululelwa phezu kwalo ukuze enze i-ochazuke esheshayo.
Ochazuke ku-Restaurant
Ezitolo zokudlela, i-ochazuke iyakhonzwa noma ukudla okuhle okudla okuyi-multi-course lapho kukhonzwa khona ekupheleni kwenkambo, noma ingakhonzwa endaweni yokudlela ye-bar noma i- izakaya (yokudlela yesitayela se-tapas) noma i-cafe njenge-side side noma ukungena .
Ekugcineni, u-ochazuke uvame ukulandela iziphuzo ezidakayo ngokufaka uphawu lokuphela kokuhlwa, futhi kubhekwa njengendlela enhle yokugcwalisa isisu sakho ngaphambi kokuya ekhaya.
Uma i-ochazuke isetshenziswa njengenkambo yokugcina yokudla, ilayisi, kanye nezithako ezihlukahlukene zokuxuba zingase zinikezwe emhluzweni owenziwe kusuka ku-dashi (isitoko), enephrofayili enambitheka kakhulu, noma itiye.
Indlela Yokwenza Indwangu Ejabulisayo ye-Ochazuke
- Khetha isitsha esifanele esitsheni se-snack yakho noma ukudla. Ngokuvamile, isitsha esincane saseJapane irayisi sisetshenzisiwe, kodwa ukuze sidle , isitsha esikhulu singase sibe sesifanele.
- Engeza irayisi elanele (irayisi elimhlophe noma irayisi elibomvu, noma ibhali) esitsheni sakho ukuze ukwanelise izidingo zakho.
- Qinisekisa ukuthi ilayisi lakho lifudumele, ikakhulu uma usebenzisa ilayisi elisele. Phinda uyivuselele kumakhamera ezincane njengoba kudingeka.
- Yenza isitsha esenziwe ngokwezifiso se-ochazuke ngokuhlanganisa uhlobo oluthandayo lwelayisi, bese uhlobisa nge-toppings yokuzikhethela. I-Garnishes ingasetshenziswa futhi. (Bheka uhlu olungezansi ukuze uthole imibono.)
- Khetha itiye lakho: itiye elihlaza (i-sencha), i-hoji-cha (itiye elibisiwe oluhlaza), noma i-genmai-cha (itiye elicayiwe irayisi). Ithi elihlaza yilona uhlobo olujwayelekile kakhulu lwetiye elisetshenziswa ochazuke. Ngaphandle kwalokho, sebenzisa amanzi ashisayo abilisiwe. Ama-teas amnyama awajwayele ukwenza i-ochazuke njengoba ukunambitheka kwetiyi kunamandla kakhulu, futhi i-ochazuke ibhekwa njengesidlo esinomusa.
- Noma, esikhundleni setiyi, yenza i- dashi umhluzi olula. Thela lokhu phezu irayisi kunalokho.
- Ukuze uthole i-ochazuke elula, uthele amanzi ashisayo abilisiwe kuwo wonke irayisi yakho kanye ne-garnishes. Jabulela!
- Ngaphandle kwalokho, yenza isitsha esheshayo se-ochazuke uma usheshe noma ungenayo izithako zokugcoba. Sebenzisa iphakethe elomisiwe elomisiwe elimisiwe; ama-flavour ahlanganisa i-salmon, i-cod roe, i-wasabi (i-horseradish), i- umebosh i ( i- plum eqoshiwe) , i-nori (i-seaweed), i-wakame (kelp). Hlanganisa isiphuzo nelayisi namanzi abilisiwe noma itiye leJapane elibiziwe.
Iziphakamiso ze-Ochazuke eziphakanyisiwe zokwenza i-Customizing Your Dish (Recipe Links Links)
- Salmon elinejiwe , i- salmon ye- shio koji , i- tuna eboshiwe , noma olunye uhlobo lwezinhlanzi noma izilwane zasolwandle
- I-sashimi (inhlanzi eluhlaza)
- Ikura (i-salmon caviar noma enye inhlanzi yenhlanzi)
- I-cod roe ene-spicy (karashi mentaiko), ingaba yenziwe eluhlaza noma ephekwe
- I-Unagi (i-e-barlecued)
- Inyama noma izinkukhu: inyamazane yenkukhu ebhakabhaka , i-turkey, noma inyama yenkomo (i- asparagus roll noma i- skewered )
- Ama-Pickles aseJapane (tsukemono) : i-nappa, isitshalo seqanda, isithombo se-daikon, imifino ehlukahlukene yaseJapane
- Umeboshi ( ipulazi elimuncu elimuncu)
- Imifino ephekwe: isipinashi ohitashi, isitshalo se- daikon , amakhowe we-shiitake, i-kale gomaae
- Ama-mushroom e-Nameko (amakhowe aphethwe ngamabhodlela)
- I-chestnuts ehlutshiwe
- I-Mitsuba (isitshalo saseJapane), ama-kaiware (ama-daikon amahlumela amahlumela), noma enye ihlobiso elimnandi
- Anyanisi aluhlaza
- Ama-seaweed omisiwe (nori)
- I-Katsuobushi (ama-bonito ama-flakes omisiwe)
- Imbewu ye-sesame ethosiwe
- I-Ochazuke arare (abakhiqizi abancane belayisi)
- I-Ginger
- Wasabi
- I-soy sauce
- Usawoti
Zama i-Recipe ye-Seafood Ochazuke
I-recipe elula nelula elula ye-ochazuke engenziwa kalula ekhaya isebenzisa izinsalela, itholakala kubhulogi yaseJapane lapha: i- Salmon Ochazuke .