Ukudla i-sushi, namuhla akudingekile ukundiza uye eJapane - izwe lapho bazi khona ukupheka ngobuciko. Ngokuyisisekelo, konke ukudla okwenziwe kanzima eJapane kwakhelwe enhlanganisweni yelayisi, inhlanzi, ukudla kwasolwandle, ubhontshisi nemifino. Futhi lokhu akusho ukuthi ukudla kwaleli zwe kuyisicefe futhi kuyisidina.
AmaJapan angenye yezizwe ezingalindelekile futhi eziyimfihlakalo. Ngisho nokudla okulula kakhulu kuphakelwa lapho ngendlela engajwayelekile, kulungiswa izithako ezintsha phambi kwezivakashi ezimangele, kuguqula inqubo yokupheka ibe ngumbukiso ohehayo. Konke - kusuka ku-tableware kuya ekukhonzeni - luphawu lokungenisa izihambi okungajwayelekile lwaseJapan.
- Ama-Rolls ne-sushi
Akunakwenzeka ukunganaki iqiniso lokuthi ngenxa yamaJapane ezweni lethu, ungathola indawo yokudlela ye-sushi noma indawo yokudlela kuwo wonke amakhona. Umpheki we-sushi uyisigaba esehlukile sompetha wezokupheka ofunda isikhathi eside konke okuyinkimbinkimbi yobuciko bokwenza lesi sidlo.
Ilayisi ekuqaleni lalisetshenziswa njengomcamelo, isisekelo sokulondolozwa nokulondolozwa kwezinhlanzi. Inhlanzi enosawoti yayisongwe ngokuhlobisa futhi ngaleyo ndlela yagcinwa ingaphansi kwengcindezi isikhathi eside. Inhlanzi ifakwa usawoti ngale ndlela izinyanga ezimbalwa, bese ingagcinwa endaweni epholile unyaka wonke. Ilayisi lalahlwa ekuqaleni, njengoba laligcwele iphunga elingemnandi ngenxa yenqubo yokuvutshelwa kwemvelo.
Le ndlela yokulondolozwa kweza eJapan kuphela ngekhulu le-XNUMXth. Ngemuva kwalokho kwavela i-sushi yokuqala yelayisi eyenziwe ngelayisi elibilisiwe, imithombo, imifino kanye nokudla kwasolwandle. Ngokuhamba kwesikhathi, baqala ukulungisa uviniga welayisi, owasiza ukumisa inqubo yokuvutshelwa kwelayisi.
Ngekhulu le-XNUMXth, umpheki u-Yohei Hanai wabeka umbono wokuphaka inhlanzi ingafakwa emanzini anosawoti, kepha eluhlaza, okwanciphisa kakhulu isikhathi sokulungiselela i-sushi ethandwayo. Kusukela ngaleso sikhathi, izindawo zokudla nezindawo zokudlela bezivulwa kakhulu, lapho kudliwa khona lesi sidlo, nezithako zokulungiselela i-sushi ngokushesha kanye nasekhaya nazo zingene emakethe.
Eminyakeni yama-80s, kwavela ngisho nemishini ye-sushi esheshayo, kepha kusenombono wokuthi kusengcono ukupheka i-sushi ngesandla.
I-sushi yanamuhla yaseJapan yenziwa ngezithako ezahlukahlukene, futhi izindlela ezintsha zokuhlola zihlala zivela. Isisekelo se-sushi sihlala singashintshiwe - ilayisi elikhethekile no-nori seaweed. Isitsha sinikelwa esitendini sokhuni nesinaphi kanye nojinja oqoshiwe. Ngendlela, ujinja akusona isinongo se-sushi, kepha uyindlela yokunciphisa ukunambitheka kwe-sushi yangaphambilini, yingakho idliwa phakathi kwe-sushi.
ISushi kufanele idliwe ngezinti, noma kunjalo, amasiko aseJapan asho ukudla i-sushi ngezandla zakho, kodwa kuphela kwabesilisa. Kuyihlazo ukudla i-sushi ngemfoloko.
Musa i-sushi kokukodwa
Iningi lethu liphelelwa ulwazi ngamasiko aseJapan okupheka ku-sushi.
Phakathi kwezitsha ezithandwayo eJapan, unga-oda amasobho, amasaladi, ama-noodle nelayisi ngezengezo ezahlukahlukene, izimpahla ezibhakiwe. Ukupheka, ilayisi nofulawa welayisi, i-algae, i-shellfish, i-oyela yemifino nenhlanzi isetshenziswa kakhulu. Amafutha ezilwane noma inyama ayivamile ekudleni kwaseJapan.
Ukuhambisana okudumile nezitsha eJapan kungososo. Zenzelwe ngesisekelo sikabhontshisi nezinongo ezahlukahlukene. Imnandi futhi inesinongo, inokunambitheka okuhlukile. Ngakho-ke, lapho uthenga ukudla eJapan, hlola oweta ukuthi hlobo luni lwesosi abazokulethela lona ukuze ugweme ukungaqondani.
Akudingeki ukhathazeke ngokusha kwazo zonke izithako ezitsheni zaseJapane - kuleli zwe abathandi ukupheka emikhiqizweni ecishe iqedwe. Ngakho-ke, kuye ngesizini, izindawo zokudlela zaseJapane zinikeza amamenyu ahluke kakhulu.
- Sashimi
Uhlobo olwenziwe lula lwalesi sidlo ukusikwa okuncane kwezinhlanzi eziluhlaza, izinhlanzi zasolwandle nemifino. I-sashimi yangempela yaseJapan yeqise kakhulu, futhi akuzona zonke izivakashi ezinesibindi sokuzama. Inyama yenhlanzi yokukhonza kufanele isikwe ezinhlanzini ezisaphila futhi zisetshenziswe ngokushesha. Ukugwema ubuthi bezinhlanzi, yidla inqwaba ye-wasabi ne-ginger oqoshiwe, okuyi-antibacterial futhi kubulala amagciwane.
- Irayisi le-Curry
AmaJapane adla ilayisi nsuku zonke futhi alilungiselela ngobuciko - ngemuva kokuligeza libe namanzi acwebezelayo, alibilise lize linamathele, kepha angalibilisi, bese elixuba nososo, izinongo nezinye izithako.
I-Curry irayisi enongwe ngezinongo ezishisayo nesosi yesosi, nangokuvumelana okunamandla - isitashi nofulawa.
- Isobho seMiso
Isobho futhi akuvamile eJapane, okuthandwa kakhulu futhi okwaziwa kuwe kusuka ezikhungweni zangempela zaseJapan isobho le-miso noma i-misosiru. Ukwenza, i-miso paste iyachithwa kumhluzi wezinhlanzi, bese kunezelwa izithako ngokuya ngohlobo lwenkambo yokuqala, isizini, isifunda sezwe kanye nokuthandwa ngamakhasimende. Isibonelo, ama-wakame seaweed, i-tofu bean curd, ama-shiitake mushroom, izinhlobo ezahlukahlukene zenyama noma inhlanzi, imifino.
- Sukiyaki
Lesi sidlo sokufudumala silungiswa ngenkathi ebandayo. Isetshenziswa etafuleni elikhethekile eliphansi, lapho umndeni uhleli khona, umboza imilenze yabo ngengubo yokulala. Kubekwa isitofu esincane etafuleni bese kubekwa ibhodwe okufakwa kulo i-sukiyaki. Kufaka phakathi inyama yenkomo noma inyama yengulube, esisikiwe, iklabishi lamaShayina, amakhowe ama-shiitake, ama-noodle acacile, ama-udon noodle, u-anyanisi oluhlaza, neqanda eliluhlaza. Wonke umuntu etafuleni uthatha izingxenye ezincane zezithako futhi adle kancane, azifake eqandeni elingavuthiwe.
- Ramen
Lawa ama-noodle amaqanda kumhluzi. Noma imaphi ama-noodle aseJapan kufanele adliwe ngokukhipha uketshezi epuletini, bese, uletha izitsha ezinama-noodle emlonyeni, uzibambe ngezinti bese uzifaka emlonyeni wakho. URamen uyehluka kuresiphi yakhe - yenziwa ngethambo lengulube, ngokunamathisela i-miso, usawoti kanye nesosi yesosi.
- unagi
Isitsha se-eel esosiwe esinososo omnandi sidliwa amaJapane lapho kushisa. Ama-eel amasha atholakala kuphela ezindaweni zokudlela zaseJapan kusuka ngoMeyi kuya ku-Okthoba, ngakho-ke ebusika kufanele waziswe ngobukhona be-unagi kwimenyu.
- I-Tempura
I-tempura yethenda yaseJapan ithandwa emhlabeni wonke - ithosiwe ngokujulile kusoyili wesame, isinkwa senhlama noma imifino, okugcina sekuthambe kakhulu futhi kubabile. Kuphakwe nge-soy sauce.
- Tonkacu
Uma uthi nhlá, lokhu kungukudla okujwayelekile okusikiwe kwengulube okuthosiwe ezinkomeni zesinkwa. Kodwa amaJapane abona ithonya lamasiko aseNtshonalanga ngendlela yawo. Lokhu kubonakala kwisethulo esingajwayelekile kanye nobungako besiningi esisetshenzisiwe lapho kulungiswa i-tonkatsu. I-cutlet iphakwa ne-sauce enegama elifanayo, eyenziwe ngama-apula, utamatisi, uviniga, u-anyanisi, ushukela, usawoti nezinhlobo ezimbili zesitashi.
Ukudla komgwaqo waseJapan
Kunoma yiliphi izwe kukhona ukuhweba okuzenzekelayo, futhi ngaphandle kokuya ngisho nasendaweni yokudlela ungajoyina isiko lezwe ophumule kulo. IJapane nayo iyahlukile.
Abomnotho - kubukeka njenge-pizza esiyijwayele. Ikhekhe leklabishi elithosiwe elinososo ne-tuna.
I-Tai-yaki - ama-burger amancane anama-burger amnandi futhi anomsoco. Yenziwe ngesimo senhlanzi ngenhlama engenamvubelo noma ibhotela.
Umuntu weNiku - amabhanisi enziwe ngemvubelo inhlama, futhi nokugcwaliswa okuhlukahlukene kwakho konke ukunambitheka.
enjalo - Isikhalazo esidumile izingcezu ze-octopus ezigoqwe enhlama futhi zithosiwe ngo-sauce.
Kusyaki - ama-kebabs amancane enyama akhonzwa nge-sauce.
Iziphuzo eJapan
Uphawu lokuhweba lwaseJapan kungenxa yewayini lelayisi. Imnandi (amakuchi) futhi yomile (karakuchi). Kuleli zwe, kukhiqizwa imikhiqizo engaphezulu kuka-2000 yaleli wayini, ehlukaniswe ngezigaba.
Esinye isiphuzo esidumile sotshwala phakathi kwamaJapane ubhiya. Kepha izakhamizi zaleli zwe zikhetha ukuqeda ukoma kwazo ngosizo lwetiye eluhlaza, okukhona futhi nenani elingacabangeki. Imikhosi yetiye yaseJapan ingenye yamasiko ajabulisa kakhulu, enesethulo esihle, izitsha nokusetshenziswa kokungcebeleka.