I-Kamaboko iJapane ikhekhe lezinhlanzi, okuyinto isithako esibalulekile nokudla ku-Japanese cuisine. Kungase kuthokozwe ngokucwiliswa ngokwayo, noma kwengezwe ekudleni okuhlukahlukene njengesithako noma ukufaka isobho, i- ramen , noma i-udon nezitsha ze-soba.
Kuyini Kamaboko?
I-Kamaboko ikhekhe elithambile lezinhlanzi eziphekwe. Ngokujwayelekile kwenziwa ngezinhlanzi ezimhlophe, noma ezinye izinhlanzi, ngamathambo nasesikhumba, zisusiwe. Le nhlanzi ihlambulukile futhi yenziwe ibe yinhlanganisela eyaziwa ngokuthi "surimi" ngesiJapane.
Le nhlanganisela ixubene nama-seasonings afana nosawoti noshukela. Amaqanda abamhlophe angangeniswa ngokubopha nokuthungwa. Ngokuya komkhiqizi wokudla, ezinye izithako zokuvutha zingafakwa, kufaka phakathi i-monosodium glutamate (MSG) nombala wokudla. I-paste yabe isetshenziselwa isilinda esendabuko futhi ibekwe ebhodini elincane lezinkuni futhi liqhume. Ezinye izindlela zokupheka unamathisela ngokugcoba, ukugqugquzela noma ukucheka. Indlela yokupheka ngayinye iveza uhlobo oluthile lwekamamandla.
Uphi Amamandla Aqala Khona?
Kuthiwa kuthiwa iKamaboko ivela eJapane emuva kwekhulu le-8 le-Heian Period. Njengesizwe esiyisiqhingi, iJapane lizungezwe izilwandle nezinhlanzi zasolwandle bekulokhu isisetshenziswa esikhulu esiJapane. Emuva ngaleso sikhathi, i-kamaboko yayilungiselelwe besebenzisa i-groundfish eyayihlehliswa phezu kwamathangi amakhulu azinambuzane bese igxuma phezu kwelangabi elivulekile. Namuhla, i-kamaboko ibanjwe njengumcebo kazwelonke futhi igubha ngoNovemba 15 okubhekwa njengosuku lukazwelonke lweKamaboko.
Kungani Amakamelo KaKampi Ayenziwe Ekhaya Ngokuvamile?
Imakethe yamakamandla okwenziwe ngomumo inkulu futhi inkulu, ikakhulukazi eJapane. Ezitolo zaseJapan eNorth America, e-Asia, naseYurophu, i-kamaboko itholakale yenziwe ngaphambilini esigabeni esiqandisini noma esiqandishiwe futhi isatholakala kalula. Ngenxa yokuthi ama-kamandla asheshe atholakale njengendlela yokudla kwasekuseni e-United States, abaningi abapheka ekhaya baseJapane abavami ukucabanga ngokwenza ama-kamandla azenzile, njengoba nje abantu baseMelika bengacabangi ngokwenza okusanhlamvu okuzenzekelayo.
Imikhiqizo emisha neyiphunga yama-kamaboko ezinhlobonhlobo eziningi ivame ukutholakala kalula. Ngalokhu engqondweni, ukuhamba ngokushesha esitolo kugcina isikhathi futhi kuveza imiphumela enhle.
Kanjani Kamaboko Eaten?
Okuvame kakhulu yi-kamaboko ebomvu (okuyi-pink enemibala) futhi ivame ukucutshungulwa futhi kukhonjiswe njengendwangu yokudla ngaphezulu kwezingubo ezidumile zaseJapane ezifana ne-ramen, noma i-udon ne-noba noodle.
Enye indlela i-kamaboko eyaziwa ngayo iyahlanjululwa futhi idliwe ngecala le-wasabi (i-horseradish ene-spicy) futhi ifakwe ku- soy sauce . I-Kamaboko ingase ifakwe kwezinye izinsawo.
Amagceke aseKamaboko nawo ayenjengoba, kuZitsha zonyaka omusha ezifana ne-osechi ryori.
Okokugcina, i-kamaboko ibuye isetshenziswe njengesithako ezitsheni eziningi zaseJapane:
- I-Chiwa Tempura (I- Tempura Yezinhlanzi Zenhlanzi)
- Kamaboko Ehlanganiswe neKarashi Mentaiko (i-Caviar E-Spicy)
- I-Oden (isitshalo sehlobo sasebusika)
- Isaladi yeSomen
- I-Vegan Ozoni (isobho lomnyaka omusha ne-Mochi Rice Cake)
- I-White Saikyo Miso Ozoni ( Umswakama Wonyaka Omusha)