Yiziphi izingxenye zesidlo saseJapane esizijwayele?
Ukuze uqonde ukudla kwaseJapan, kuyasiza ukuqonda izakhi zokudla. Ngaphambi kokuba ufunde ngalesi sihloko, noma kunjalo, ukudlala okusemqoka kokudla kwaseJapane kuyatholakala ukuze ubone lapha . Isidlo sakusihlwa saseJapane esivamile ekhaya sihilela inkambo eyodwa enezitsha eziningana ezethulwa ngaso sonke isikhathi.
Ukudla kwaseJapane kuhluke kancane kwezinye izifundo eziningi ezitholakala ngesidlo saseNtshonalanga naseYurophu.
Isibonelo, isidlo se-style multiple wesitayela saseNtshonalanga singabandakanya inkambo yokuqala ye-appetizer elula, isobho noma isaladi. Isifundo sesibili singafaka amaprotheni noma inhlanganisela yenyama, imifino, ne-carbohydrate (ilayisi, amazambane noma enye isitashi). Inkambo yesithathu ingase ihlanganise inkambo elula yesaladi, ilandelwe inkambo yesine ye-dessert.
Nakuba izindawo eziningi zokudlela zaseJapan eMelika naseYurophu zikhangisa amapuleti amancane njengama-appetizers ahlukaniswe nezifundo zesibili (ezisemqoka) nezesithathu, ukudla okujwayelekile eJapane kufaka zonke lezi zifundo zibe yizinkambo ezilodwa futhi kubhekwa njengokudla kwasekuseni noma okubizwa ngokuthi " gohan " , okuhumusha irayisi noma ukudla. Ukulandela ukudla, noma isidlo sakusihlwa, i-dessert ingahle ibanjwe njengenkambo yesibili.
Izingxenye zesidlo sakusihlwa saseJapan ezenziwe ngokujwayelekile zingase zihlanganise nokudla okulandelayo:
- Ilayisi
- I-seaweed (nori), i-furikake (irayisi yokuphuza), noma i-tsukudani (i-topping for rice)
- Isobho
- Ama-Pickles
- Amaphrotheni
- Iprotheni ehlanganisiwe kanye nesidlo semifino
- Imifino
Ilayisi
Zonke izidlo zaseJapane zihlanganisa ilayisi elithuthukile . Kodwa-ke, kunezinhlobonhlobo zelayisi ezidinga ukufakwa ekudleni, ezifana nelayisi elimhlophe elimhlophe (hakumai), ilayisi elibomvu (i-genmai), noma ilayisi eligazini lingabuye lixubane nebhali (mugi).
Kukhona nezitsha eziningi zokupheka ezinomsila lapho irayisi idla khona imifino noma nge-addition of seafood noma amaprotheni eyaziwa ngokuthi "takikomi gohan".
Ama-seaweed (nori), i-rice seasonings (i-furikake) ne-rice toppings (tsukudani)
Irayisi elimnandi livame ukujabulela ekhaya ngezinhlanzi ezisolwandle (nori) noma i-rice seasonings eyaziwa ngokuthi i-furikake ejwayele ukuxuba imifino eyomile, amaqanda, ama-seaweed, ama-flakes ama-bonito, noma imbewu ye-sesame. Olunye uhlobo lwe-topping for irayisi lwaziwa ngokuthi yi-tsukudani, okuyizinkathi ezimanzi (uma kuqhathaniswa nezikhathi ezomisiwe) ezivame ukwenziwa ngamanweba noma nge-kelp, futhi zingase zixubane nezinhlanzi ezomile noma ezinye izilwane zasolwandle.
Isobho
Ngaphezu kwelayisi, zonke izidlo zaseJapane zihlanganisa isobho. Uhlobo lokuqala, futhi uhlobo oluvame kakhulu lwesobho kuyinto isobho esisekelwe miso ( miso shiru ) kanye nezinhlobonhlobo zezithako ezifakwe kwisobho se-miso kuphela kuphela ekudaleni umculi. Uhlobo lwesibili lwesobho yisobho esicacile se-dashi (sumashi jiru) esingabandakanya inhlanganisela eminingi yemifino, amaprotheni nama-seafood. Uhlobo lwesithathu, nohlobo olungajwayelekile, lwesobho lubizwa ngokuthi i-consumé, engaphezulu kakhulu yasentshonalanga futhi isekelwe kuphrotheni nomhluzi we-mirepoix. Isobho esidlweni saseJapane sisebenza njalo sishisa.
Umqondo wesobho okufakwe njenge-gazpacho awuvamile.
Ama-Pickles
I-Pickles, eyaziwa ngokuthi i-tsukemono ngesiJapane, iqukethe imifino noma izithelo ezifakiwe. Kunezinhlobo ezingenakubalwa ze-tsukemono ezivame ukukhonzwa njalo kanye nelayisi.
Isaladi
Esikhathini seJapan, ama-saladi angase afake ama-saladi ahlanzekile aseTest Western-style, kodwa azofaka phakathi uviniga wemifino enjenge- sunomono noma ngisho nama-saladi yemifino ephekwe njenge-ohitashi.
Amaphrotheni
Ukudla kwaseJapane kuvame ukubandakanya ukudla kwezilwandle, kunikezwe ukusondela kwezwe eduze. Inhlanzi ehlutshiwe noma ethosiwe, i-sashimi (inhlanzi eluhlaza), noma ezinye izilwane zasolwandle zingase zikhonjiswe njengenkambo eyinhloko yokudla emazweni aseNtshonalanga. Namuhla, lesi sidlo asinqunyelwe ezokudla zasolwandle futhi sihlanganisa nezinye ezinye amaprotheni ezinjengenkukhu, ingulube noma inyama yenkomo.
Kuyinto engavamile ukuba ukudla kwezilwandle nezinye amaprotheni zixutshwe nemifino futhi kusetshenziswe isitayela somndeni njengesidlo esikhulu samaprotheni.
Iprotheni ehlanganisiwe kanye nesidlo semifino
Ngaphandle kwesidlo esikhulu seprotheyini, kungase kube nesidlo sesibili samaphrotheni nemifino ehlanganiswa, ekhishwa, ephekwe noma ethosiwe. Lesi sidlo singase sinikezwe isitayela somndeni.
Imifino
Ngaphezu kwezinto eziyinhloko zokudla kwezilwandle ku cuisine yaseJapane, ibuye ilawulwe kakhulu nemifino. Ngokuvamile, lezi zitshalo zikhonjiswe emgqeni we-dashi, zisuswe noma ziphekwe noma ziphephe emanzini futhi zenziwe nge-soy sauce kanye nemayonnaise.
Ukuphuza
Ithiya elihlaza elivuthayo noma elinye itiye laseJapan lizokhishwa kanye nokudla. Itiye yebhali yamafutha (mugicha) ivame ukusetshenzwa phakathi nezinyanga ezishisayo. Utshwala obunjengobhiya futhi ngenxa yalokho uphuzo oluvamile olujabulela ukudla.
Dessert
Kunezinombolo eziningi ze-dessert zaseJapane ezivela kumnandi amaqebelengwane amalayisi (amaqebelengwane, amaqebelengwane amnandi, ama-gelatins nama-frozen acre. Amanye ama-dessert afaka izithelo nama-cookies.