I-Natto kuyinto yokudla yaseJapane yendabuko yama-soybean agayiwe. I-Natto soybeans iyapheka futhi igcwele amabhaktheriya anempilo eyaziwa ngokuthi i- Bacillus subtilis . Inqubo yokuvuthwa iveza ukudla okuphakeme kakhulu ekunondleni kanye namaprotheni.
Ekuboneni kokuqala, i-natto ibonakala ilula ebomvu, nobhontshisi abancane kakhulu. It has a iphunga eliqinile futhi flavour eqinile eyenza natto ngandlela-thile ukunambitheka athola. Ukubunjwa kwamabhontshisi kuphakathi okuqinile kodwa kutholile phakathi. Ngenxa yobunyovu bebhontshisi, ziyancipha, zinezintambo ezide ezithatha ukuhamba ngokudla.
Ukuze ugubhe ukudla kwakho, cabanga ukukhonza noma yikuphi okunye okukhethwa kukho okukhethwa kukho okuhambayo eceleni kwe-natto kanye nelayisi: ama-fish, ama- kizami nori ( amancane aqoshiwe olwandle olomisiwe ), i- karashi ( ishukela eliphuzi elincane laseJapane), i- wasabi (i-hot horseradish eshisayo) lisikiwe anyanisi oluhlaza (negi), kanye namaqabunga ama-shiso amasha (ama-perilla) amasha.
Okuzokwenza
- 1 inkomishi encane irayisi emhlophe okusanhlamvu (ephekwe)
- 2 (50 gram) amaphakethe ama-soybe agayiwe (natto)
- 1 isipuni soy sauce, ukunambitha
Indlela Yokwenza
- Beka irayisi eliphekiwe elishisayo esitsheni esikhulu selayisi.
- Esigodini esincane, hlanganisa amaphakethe amabili we-natto (soya obisiwe). Uma iphakheji ifika namaphakethe we-seasoning sauce ne-karashi (isardard eshisayo yaseJapane ephuzi), engeza okuqukethwe esitsheni. Hlanganisa ngokunamandla ngezinti.
- Engeza ku-garnishes ozithandayo ku-natto. I-soy sauce eyengeziwe ingase isetshenziswe, ukuze ihambisane nomuntu ngamunye. Noma iyiphi inamba kanye nenhlanganisela yezinhlanzi eziphakanyisiwe ngenhla zinganezelwa engxenyeni ye-natto.
- Okulandelayo, phezulu irayisi ene-steamed ne-natto exubekile, bese ufaka ama-garnishes engeziwe njengoba ufisa. Yidla ngokushesha.
Izinguquko zika Natto
Ukuhluka okuhlukile ku-natto eqoshiwe, emakethe njenge- hikiwari natto , lapho ama-soybean aqoshwa ngaphambi kokuvutshelwa. Olunye uhlobo luyi- kotsubu natto , okuyi-soybean evutshiwe ephansi kunalokho okubhekwa njengokujwayelekile.
Natto esandulele
U-Natto uthengiswa kuqala emaphaketheni amancane angu-40 noma ama-50-gram futhi athengiswa emaphaketheni amaphakethe amathathu kuya kwahlanu. Itholakala ukudayiswa esigabeni esiqandisini seJapan nezinye izitolo zokudla zase-Asia. Amaphakheji we-natto angavuliwe angagcinwa efrijini isikhathi esifushane.
Esikhathini seJapane cuisine, indlela eyisisekelo kunazo zonke i-natto eyaziwa ngayo iyakhonzwa phezu kwelayisi elishisayo elishisayo. Le ndlela yokudla i-natto impela yendabuko, futhi idla ngokudla kwasekuseni . Ngezinye izikhathi lapho i-natto phezu irayisi ejatshulelwa khona njengendlela yokudla, ukudla okuyihlangothini, noma ngisho nokudla okusheshayo nokulula.
Ezinye izindlela ezithakazelisayo lapho i-natto ejatshulelwa khona kuJapane kuhlanganisa:
- I-Temaki sushi (ukugcwalisa ngesandla) ukugcwalisa
- Natto tempura
- U-Natto onigirazu (ilayisi ibhokisi lesikhwama )
- U-Natto wakhonza ngaphezu kwe- udon ebanda noma eshisayo noma e-soba
- I-Natto isaladi yenziwe nge-okra ne-grated daikon isithombo
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 680 |
| Inani lamafutha | 5 g |
| I-Fat egcwele | 1 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 0 mg |
| I-sodium | 3,535 mg |
| Ama-carbohydrate | 143 g |
| I-Fiber Dietary | 7 g |
| Amaphrotheni | 14 g |