Izithako Zokupheka Japanese

01 kwangu-40

I-Japanese Short Grain Rice

Lezi izithako ezivame ukusetshenziselwa ukupheka eJapane.

Irayisi elincane lama-rice okusanhlamvu lithola kancane uma liphekwe.

02 kwangu-40

U-Genmai

Irayisi elingenayo ipulazi (irayisi elincane elibomvu irayisi) libizwa ngokuthi i-genmai eJapane. Njengoba i-embryo ne-layer ye-bran ayisusiwe, umama wesifazane unomsoco kunomsola ophuziwe (irayisi elimhlophe).

03 ka-40

I-Tofu (i-soybean curd)

04 ka-40

Ubudala be-Abura

I-Abura-yobudala i-tofu ejulile. Ithotshiwe.

05 ka-40

I-Atsuage

I-Atsuage i-tofu ejulile ethosiwe ngokujulile eyaziwa ngokuthi i-tofu cutlet.

06 kwangu-40

Nori

I-Nori iyinhlayiya edlalwayo futhi ngokuvamile ibonisa amashidi we-nori omisiwe asetshenziselwa ukwenza ama-sushi rolls.

07 kwangu-40

Katsuobushi

I-katsuobushi yomile ama-bonito flakes asetshenziselwa ukwenza isobho sesobho. Futhi, zisetshenziselwa ukufaka ama-toppings ezitsha ezihlukahlukene.

08 ka-40

I-Yakidofu - I-Tofu ene-Grilled

09 ka-40

Azuki

U-Azuki ubhontshisi obuncane obomvu obomvu. Ziyakhamuluka ukuze zenze i-anko (i-sweet bean paste) okuyisithako esibalulekile kuma-sweets endabuko.

10 kwangu-40

Shimidofu

Shimidofu yi-tofu efakwe efrijini. Babizwa nangokuthi koyadofu. Gwema shimidofu emanzini ukuze unciphise ngaphambi kokupheka.

11 kwangu-40

Chikuwa

I-Chikuwa iyikhekhe lezinhlanzi ezinama-tube. Izinhlanzi zezinhlanzi zixubene ne-seasonings futhi zitshiswa ukuze zenze i-chikuwa.

12 kwangu-40

I-Harusame

I-Harusame yi-noodle ebonakalayo eyenziwe ngamatashi amazambane noma i-mung bean isitashi. Ziyaziwa njengezintambo zezinyosi noma i-cellophane noodles.

13 kwangu-40

Natto

I-Natto yi-soybean evutshiwe yi-natto bacillus. Azinamathele futhi anephunga elinamandla. I-Natto ivame ukukhonzwa ngesidlo sakusihlwa saseJapane.

14 kwangu-40

Kombu

I-Kombu (kelp) isetshenziswa kakhulu ngama-seaweeds aseJapane futhi ngokuvamile isetshenziselwa ukwenza isobho se-dashi ekuphekeni kwaseJapane.

15 kwangu-40

Wakame

I-Wakame yi-seaweed ethandwa kakhulu eJapane.

16 kwangu-40

Konnyaku

I-Konnyaku imikhiqizo emhlophe noma emhlophe ekhishwe konnyaku yams. Ngokuvamile badayiswa ngamabhuloki angemaceleni. I-Konnyaku ayinayo ukunambitheka okuningi.

17 kwangu-40

Abilisiwe ama-Bamboo Shoots

Ama-bamboo amahlumela abizwa ngokuthi i-prisoko futhi avame ukusetshenziswa ekuphekeni kwaseJapane.

18 kwangu-40

I-Narutomaki

I-Narutomaki uhlobo lwamaqebelengwane aseJapan.

19 kwangu-40

Kanpyo

I-Kanpyo yomile imicu emide. Ama-simmered kanpyo avame ukusetshenziswa njengokugcwaliswa kwimiqulu ye-sushi.

20 kwangu-40

I-Niboshi

I-Niboshi ngokuvamile ibonisa ama-sardine omisiwe asetshenziselwa ukudala isobho se-dashi.

21 kwangu-40

Isi-Kiritanpo

I-Kiritanpo iyikhekhe le-rice eline-cylinder. Ukudla okhethekile esifundeni sase-Akita, eJapane.

22 kwangu-40

Kamaboko

I-Kamaboko yimiqebelengwane enhlanzi enama-semi-cylinderical. Zivame ukusetshenziswa njengama-toppings ezitsheni ze-noodle, njenge-udon kusobho esishisayo.

23 kwangu-40

Fu

I-Fu yenziwe nge-gluten kafulawa wekolweni. Kunezinhlobo ezehlukene nemibala ye-baked fu. UFu uvame ukusetshenziselwa i-nimono (izitsha ezifakiwe), isobho, njalonjalo.

24 kwangu-40

I-Kiriboshi Daikon

I-Kiriboshi daikon yilezi zindawo ezomile ze-daikon isithombo. Zifakwe emanzini ngaphambi kokupheka.

25 kwangu-40

Hoshi Shiitake

I-Hoshi Shiitake yi-mushrooms omisiwe e-shiitake.

26 kwangu-40

Tororo Kombu

I-Tororo kombu yincanyana futhi isinde amashidi noma ama-flakes e-konbu. I-kombu eyomile (kelp) ithambekisiwe kuviniga yama-marinade ngaphambi kokuba ifakwe. Yengezwa ngesobho ehlukahlukene, irayisi, noma izitsha zokudla.

27 kwangu-40

Chukamen

Ama-noodle ka-Chukamen asetshenziselwa izitsha ze-ramen. Lezi zinhlayiyana ngokuvamile zenziwe ngofulawa wekolweni nekansui (isisombululo se-alkali) eJapane.

28 kwangu-40

Hanpen

UHanpen uhlobo lwezinkwa zezinhlanzi. Kulula kakhulu.

29 kwangu-40

I-Shirataki Noodles

Ama-noodle ama-Shirataki angama-noodle angama-translucent angama-konjac noma ama-konnyaku yams.

30 kwangu-40

I-Sakura Denbu - I-Sweet Fish Powder

31 kwangu-40

Kanten

I-Kanten yenziwe kusuka ku-tengusa seaweeds. Ukuthatha izinhlanzi zasolwandle kuhlanganiswa okokuqala, futhi izinto ezinjenge-jelly ziqinile futhi zomeziwe. I-Kanten iza ngefomu ehlukene, njengezinti kanye ne-powder.

32 kwangu-40

I-Mochi

I-mochi irayisi eline-steam (irayisi enobuthi) ihlaselwa ukwenza i-mochi. I-mochi entsha ithambile, kodwa iyanzima ngokushesha. Amakhilokhi e-mochi aqoqwe ngaphambilini, aqoshiwe futhi anqunywe ngezicucu ezikwele noma ahlotshaniswe emigqumeni ayatholakala ezitolo zokudla.

33 kwangu-40

I-Dried Soba (i-Buckwheat Noodles)

34 kwangu-40

I-noodle eyomile

35 kwangu-40

I-noodle eyomile

36 kwangu-40

Shiratamako

Kuwufulawa we-rice omuhle osetshenziselwa ukwenza izidumbu.

37 kwangu-40

I-Kinako - Ipulazi yeSoybean

38 kwangu-40

Domyojiko

I-Domyojiko (ufulawa welayisi omuncu) ovame ukusetshenziselwa ukwenza amaqebelengwane amnandi angokwesiko eJapane.

39 kwangu-40

Kuzuko

I-Kuzuko yi-starch powder eyenziwe nge-root noma yedzu. Isetshenziselwa ukuqina kwe-sauce noma ukwenza ama-dumplings.

40 kwangu-40

I-no-no-Kanroni

Lawa angama-chestnuts amnandi e-syrup.