Konke Mayelana Nemifino YeJapane

01 ka-21

I-Daikon

Daikon noma daikon isithombo kuyinto isithombo sebusika esibumnene. EJapane, izinhlobonhlobo ze-daikon ezivame ukusetshenziselwa zibukeka njenge-isanqante emhlophe kusuka kumasentimitha angu-8 ukuya kwangu-14 ubude futhi ububanzi obuyi-2 kuya ku-4 ububanzi.

I-daikon ebomvu ivame ukucwiliswa noma igayiwe futhi ixubene ne-ponzu, isobho se-soy-citrus. Iphekwe, i-shredded, futhi isomisiwe. Yonke imifino isetshenziselwa - amahlumela agcina ama-saladi futhi iqabunga liyadliwa njengemifino eluhlaza.

02 ka 21

I-Kabocha

I-Kabocha ibizwa ngokuthi ithanga laseJapane noma i-squash kabocha. Inesikhumba esibomvu esibomvu nomzimba o-orange.

Lesi sikwashi sasebusika sisetshenziselwa izitsha zangasese kanye nesobho, futhi liyi-candidate enhle yemifino tempuras.

03 ka-21

Satsumaimo

Ama-potato ama- Satsumaimo anezikhumba ezimnyama, kanti ukunambitheka kufana ne-yam. Zivuna kakhulu ukuwa eJapane.

I-sweet potato ethosiwe yindlela yokudla emigwaqweni ethandwa kakhulu eJapane kodwa futhi iyabiliswa futhi igwetshiwe, isetshenziselwa imifino ye-tempuras futhi yenziwe ama-dessert.

04 ka-21

Negi

I-Negi onion, efana nokubukeka kwe-anyanisi eluhlaza okwesibhakabhaka kodwa eqina kunambitheka, iphinda isetshenziswe ekuphekeni kwaseJapane. Ama-stems amhlophe neziqongo eziluhlaza zalezi anyanisi zisetshenziselwa izitsha zokupheka ezilodwa ezifana ne- sukiyaki nokuningi.

05 ka-21

I-Gobo

I-Gobo yizimpande ze-burdock ezivundisa kakhulu nge-flavour, enobumnene, neyomuncu. EJapane, isetshenziselwa ingulube emasukweni aseMiso naseJapane i-rice pilaf izitsha. Kuvame ukukhishwa ngamagxolo futhi okuluhlaza nge-soy sauce, ushukela, irayisi neoli ye-sesame.

I-gobo kaningi eqoshiwe isetshenziselwa izitsha ze-sushi nezikhathi ze-tempura. I-gobo etholakalayo isetshenziselwa ukwenza i-miso newayini lelayisi.

06 ka-21

I-Edamame

I-Edamame inama soybeya aluhlaza. "Eda" kusho amagatsha kanye "namame" kusho ubhontshisi ngesiJapane. I-edamame ebilisiwe i-appetizer elula yokwenza.

07 ka-21

Nasu

I-Nasu (ama-eggplant) ngokuvamile amancane futhi angagoliwe, agwetshiwe, agwetshiwe, athosiwe, aqoshiwe, njalonjalo.

08 ka-21

Satoimo

Izimpande zeTaro zibizwa ngokuthi i- satoimo eJapane. I-satoimo ehlutshiwe iyashesha futhi inamathele. Ngesinye isikhathi, kwakubaluleke kakhulu kunelayisi njengesiyisitshalo esikhulu.Isetshenziswa kakhulu kubandakanya ukukhonjiswa kwesikhumba samasheya kanye ne-soy sauce ukwenza i- dashi .

09 ka-21

Nagaimo

I-Grated nagaimo (i-Chinese yam) ibizwa ngokuthi i- tororo futhi ivame ukukhonzwa nge-noba, i-sashimi, irayisi e-steam, njalonjalo eJapane. Le tuber ingadliwa eluhlaza, ngokungafani nezinye izinhlobo ze-yam okumelwe ziphekwe ngaphambi kokupheka.

Ngokuvamile kudliwa okuluhlaza okwesibhakabhaka ku-soups we-noodle noma kuhlanganiswe nama- dashi , ama-wasabi no-anyanisi aluhlaza.

10 kwangu-21

Hakusai

I-Hakusai (iklabishi yaseChina) nayo iyaziwa ngokuthi iklabishi ye-napa futhi isetshenziselwa kakhulu ekuphekeni kweJapane ngezitsha eziningi.

11 kwangu-21

Shin Shoga

I-Shin shoga noma impande ye-ginger entsha isetshenziselwa ukugcoba okusha ezitsheni eziningi nokwenza i-ginger ekhethiwe.

12 kwangu-21

I-Aojiso (i-Green Shiso)

I-Shiso (i-perilla) yaziwa njenge-basil yase-Japanese. I-green shiso ibizwa ngokuthi i- aojiso . Zombili zisetshenziselwa imifino yokudla izitsha zokudla kanye nokuhlobisa.

13 kwangu-21

Akajiso (Red Shiso)

I-Akajiso iyi-red shiso (i-perilla). Amaqabunga ama-red shiso asetshenziselwa ukudayisa umeboshi (ama-pJaickles ama-sours) ngaphezu kokunikeza ukunambitheka kwezitsha ezithile.

14 kwangu-21

I-Kabu (i-Turnips)

Iphutha elimhlophe laseJapane noma i- kabu liyisithako esiyintandokazi yesobho futhi kukhona abakhethiweyo abakhethekayo.

15 kwangu-21

I-Goya

Umunyu obizayo ubizwa ngokuthi i- goya ngesi-Okinawan. I-Goya inesikhumba esinobuhlaza obumnyama nesikhumba futhi sinomunyu kakhulu.

Eyaziwa nangokuthi i-melon ebabayo, i-goya inomzimba othanda njenge-cross phakathi kwekhukhamba ne-melon e-ripened. I-Goya chanpuru iyidlodi yendabuko yase-Okinawan eyenziwe ngulube, iqanda, ne-goya.

16 kwangu-21

Nira

Izikhumba ze-Nira zivame ukusetshenziselwa izitsha eziphusiwe, isobho, njengezinhlobonhlobo nokuningi eJapane.

17 kwangu-21

Ikhukhamba

Ikhukhamba laseJapane lide futhi lilincanyana, likhuni futhi lingahlwanywanga nge-flavour flavour. Zivame ukucwiliswa futhi zikhonjiswe njengesithako sokupholisa ukudla okunomsoco. Ngokuvamile itholakala ku-sushi, i- sashimi ne-bento.

18 kwangu-21

I-Moyashi (amahlumela we-bean)

I-Moyashi yizihlumela ezivela kubhontshisi we-mung. Izitshalo zebhontshisi ziyisithako esivamile ezitsha zokudla zaseJapane ezifana ne-stir-fries kanye nesobho.

19 kwangu-21

I-Myoga

I- ginger e- Myoga isetshenziswe njengama-garnishes ezitsheni ze-noodle, isobho, nokuningi ekuphekeni kwaseJapane. Imifino kanye namahlumela kuphela asetshenziselwa ukupheka njengendlela yokuhlobisa noma ekhonjiswe emasobho kanye ne-isitshalo seqanda esibiziwe.

20 kwangu-21

Takenoko

I-Takenoko yizihluthulelo ze-bamboo (thatha). Kuyinto isithako ethandwa ekuphekeni Asian.

21 kwangu-21

I-Renkon (i-Lotus Root)

I-Renkon noma i-lotus izimpande zivame ukusetshenziselwa izitsha zemifino ezilisiwe zaseJapane nezinezimpande . Izinguquko zaso zokuguquka zisekelwe endleleni yokupheka. Lapho ibilisiwe, iba yisisindo esikhulu. Uma i-pan-ethosiwe, ilukhuni.