Izidingo zokuJapane zaseJapane

Njengomngane wakho kulesi sihloko, i- Japanese Pantry Essentials , lolu hlu luhlinzeka uhlu olunzulu lwe-condiments yaseJapane ebalulekile kunoma yikuphi ikhishi laseJapane. Lezi zinhlamvu eziqedile ziqedela zonke izidlo zaseJapan nge touch ephelele yokuqeda.

• 01 ka-14

  I-Ponzu (i-Sauce ye-Citrus Soy)

  I-Ponzu yi-sauce e-citrus ekhangayo ebizwa ngokuthi i-citrus, eyinhloko evamile kakhulu esetshenziselwa ama-saladi, inyama, inhlanzi, i- sushi , i-sashimi (inhlanzi eluhlaza), imifino eboshwe, noma i-sauce yokudonsa (ibhodlela elishisayo), kanye ne- teppanyaki (i-table top sautéed vegetables kanye nenyama).

  I-recipe ephakanyisiwe: i- Ponzu Sauce Recipe

• 02 ka-14

  I-Sauce Sauce (Shoyu)

  I-Soy sauce isetshenziselwa kokubili isithako kanye ne-condiment. Esikhathini saseJapan, i-soy sauce ingasetshenziselwa ukuthuthukisa ukunambitheka cishe kwanoma yiluphi uhlobo lokudla. Ngokuvamile, lisetshenziselwa ukudicilela i-tofu, i- sushi , imifino, inhlanzi ehlutshiwe , inyama, kanye nama- mochi (amaqebelengwane elayisi).

  I-Recipe Ephakanyisiwe: Ama- Sauce Eggs Amaqanda (Shoyu Tamago)

• 03 ka-14

  I-Furikake (Ukunciphisa Ilayisi Emile)

  I-Furikake iyinhlanganisela yokunambitheka kwezithako ezomisiwe ezivame ukufafazwa phezu kwelayisi elithambile . Izithako ezomile zivela ezilwandle, imifino izinhlanzi, iqanda, iplamu, kanye nembewu ye-sesame , ukubiza ezimbalwa. Izicelo ze-furikake zilinganiselwe kuphela ngobuciko bompheki. Ezinye izibonelo zibandakanya: i-ochazuke (irayisi enetiyi eliluhlaza, tofu, natto (ubhontshisiwe ubhontshisi), i-popcorn kanye nenhlanzi egosiwe .

• 04 ka-14

  I-Seaweed ehlutshiwe futhi enomkhathi (Nori)

  Kunezinhlobo eziningi ezihlukene zemifino eyomile yolwandle etholakalayo njengama-condiments, kodwa okuthandwa kakhulu yilokho okuthosiwe futhi okunomsoco we-teriyaki ukunambitheka futhi uthathe izingcezu ezinamacici. Loluhlobo lwama-nori luvame ukudliwa nelayisi elinyathekile . Olunye uhlobo lwama-seaweed othosiwe oluthile lukhulu futhi lusetshenziselwa irayisi amabhola (onigiri), noma ukusika nokusetshenziselwa i-sushi.

  I-Recipe Yokuphakanyiswa : I- Norimaki Mochi (Ikhekhe Lelayisi Elihlanganiswe Ngolwandle Lwakhelwe Ngoshukela Lomnandi I-Sweet Soy)

• 05 ka-14

  I-Aonori (I-Green Seaweed Powder eyomile)

  I-Aonori ihumusha ngokuqondile emanzini aluhlaza okwesibhakabhaka: ao = green; i-nori = i-seaweed. Leli gwebe lihlukile kusuka ku-nori lapho ama-seaweed echotshozwa abe ama-flakes amancane futhi anephunga elimnandi. Ngokwesiko, lisetshenziselwa ukuhlobisa izitsha ezifana ne- yakisoba (ama-noodle angenayo), i- takoyaki (i-pancake encane ejikelezayo ne-octopus), ne- okonomiyaki (i-pancake ewusizo). Ibuye isetshenziswe njenge-flavour yaseJapane ethandwayo ye-chips nezinye ukudla okulula.

  I-Recipe Ephakanyisiwe: I- Tempura Squid ene-Aonori & Shichimi Togarashi

• 06 ka-14

  I-Pepper e-White

  I-Pepper e-White

  I-pepper elimhlophe livame ukusetshenziselwa okunye esikhundleni se-pepper omnyama ngesi-Japanese cuisine. I-pepper elimhlophe lihlukile kancane ngoba liyashisa kunophisi elimnyama, kodwa linomsoco onamandla kunobomvu obomnyama. Kuvame ukusetshenziswa njenge-condiment ye-ramen (isobho nge-noodle), ilayisi elithosiwe, ugobe ama-fri izitsha, imifino nezinyama.

  I-Recipe Ephakanyisiwe: Shoyu Ramen

• 07 ka-14

  Shichimi Togarashi (I-Seven Chili Spice)

  UShimimi togarashi, owaziwa nangokuthi nana iro togarashi ( izici eziyisikhombisa zombala) yi-spice ebomvu eshisayo eyisibhakabhaka esenziwe ngamakha ayisikhombisa ahlukene. Kuyinto ebabayo, kodwa inephrofayli eyinkimbinkimbi kakhulu kunombala obala obomvu. Kuvame ukusetshenziselwa njengendlela yokwenza ama-udon ashisayo nama-noba ama-soba nama-broth, tofu, inkukhu ethosiwe, isobho, i-ramen, i-gyoza (ibhodlela yokubamba), ngisho ne-sashimi.

  I-recipe ephakanyisiwe: i- Tuna e-Donburi enobuciko

• 08 ka-14

  Ichimi Togarashi (i-Chili Spice)

  I-Ichimi togarashi iyi-spice eyenziwe koluhlobo olulodwa olubomvu lwesobho. EsiJapane lihumusha ngokuqondile "ukunambitheka okulodwa kwesikhumba pepper". Isetshenziselwa okufana ne-shichimi togarashi futhi isetshenziselwa ukuphuza umhluzi, isobho, ama-noodle, inkukhu ethosiwe, i-ramen, kanye ne-gyoza (ibhodlela).

  I-recipe ephakanyisiwe: i- idamu elimnandi

• 09 ka-14

  Rayu noma La-Yu (ama-Japanese Chili Amafutha)

  ULu-Yu uyamafutha aseJapane ayingxenye yamafutha we-sesame kanye nama-red pepper flakes. Amafutha ngokwawo aqoshiwe abomvu-orange, ngenxa yelili elifaka amafutha. I-condiment ejwayele ukusetshenziselwa i-ramen, i-gyoza (ibhodlela izitika), nezinye izidumbu nokudla okuthosiwe.

  I-Recipe Ephakanyisiwe: Imifino ne-Meat Gyoza

• 10 kwangu-14

  I-Sansho (i-Pepper yaseJapane)

  I-Sansho iyi-spice yomhlabathi eyenziwe ngesithelo se-pepper yaseJapane, esaziwa nangokuthi i-pricklyash yase-Japanese. Akuyona into ebabazayo ngendlela i-pepper ebomvu i-pepper eyenza ukushisa, kodwa kunalokho, sansho ine-sensation ye-tangy ne-zest ngenkathi ilinambithekile, futhi inomnandi omuhle we-lemon noma i-citrus. Ijwayele ukukhonzwa njengendwangu yokugcoba i-eel (kabayaki unagi), kodwa futhi isetshenziselwa ukujwayela izinkukhu zakitori (eziboshwe nge-skewers), futhi ingenye yezithako eziyisikhombisa eziseShimimi Togarashi (eziyisikhombisa ze-spice ).

• 11 kwangu-14

  I-Wasabi (i-Japanese Horseradish)

  I-Wasabi yi-horseradish yaseJapane eluhlaza okwakhiwa ngokugcwele futhi ehlanzekile ukuhamba ne-sashimi (inhlanzi eluhlaza). I-Wasabi nayo iphinda ibe ne-powder eyomile, engaxubeka ukuze enze unamathisele, noma ifika ngaphambi kokwenziwa ngamatayipi alula. U-Wasabi unamandla kakhulu futhi unesihawu. Ukushisa nemiphumela kufana neyomuthi lwesinaphi esishisayo, futhi kubangela ukuzwa okuvuthayo. Kufanele isetshenziswe kancane. Ngaphandle kwe- sushi , ne-sashimi, iphindwe futhi ngama-noodle abandayo nama-saladi. Kuyinto evamile ukuthola ukudla okusheshayo okungamaJapane okuyi-wasabi enhle kakhulu.

  I-recipe ephakamisiwe : i- Chirashi Sushi ne-Shrimp & Ikura Caviar

• 12 kwangu-14

  I-Ginger (Shyoga)

  Ijinja elisha livame ukugaya bese lisetshenziselwa ukuhlobisa izitsha ezihlukahlukene ezibandayo ezifana ne-tofu ebandayo (hiyayakko), i-sashimi (inhlanzi eluhlaza), nama-saladi. Kukhonjwe futhi kanye nezinhlobo ezithile ze- sushi . I-ginger evulekile nayo isetshenziselwa ukuthuthukisa iziphuzo ezishisayo nezanda.

  I-Recipe Ephakanyisiwe: I- Ginger Soy Braised Tuna (Maguro Nitsuke)

• 13 kwangu-14

  I-Hot Mustard (Karashi)

  Isinaphi esishisayo, esaziwa ngokuthi i-karashi ngesiJapane, ivame ukuxubana ne-soy sauce ukwakha isobho lokudla okuthosiwe njengama-wontons, i-gyoza, i- harumaki ( ukudlala kwezintwasahlobo ) nezinye izitshalo nokudla okuthosiwe .). I-Karashi isetshenziselwa ukudicilela ama-noodle okuthosiwe futhi ugobe imifino ethosiwe nezilwane zasolwandle, ikakhulukazi lezo eziza ne-gravy.

  I-recipe ephakanyisiwe: i- Harumaki yemifino (i-Spring Rolls)

• 14 kwangu-14

  I-Umeboshi (Ama-Plums Emile Nama-Pickled)

  I-Umeboshi yi-plums eningi kakhulu eyomile futhi icwecwe. Ngokuvamile i-umeboshi icwecwe ngosawoti, futhi ngezinye izikhathi ikhethiwe ngamakhambi athandwa njenge-shiso (i-perilla leaf). Nakuba i-umeboshi ijwayele kakhulu, ihlukanisa ngamazinga oketshezi nobumnandi, futhi ibuye ibe nesithelo sezithelo. I-Umeboshi ijwayele ukujwayela njengendwangu yerayisi eline- steamed , irayisi i-rice noma i-porridge (i-okayu), noma i- ochazuke (isobho selayisi netiye elihlaza).