Abathandi be-sushi kanye ne-cuisine yase-Asia bebonke abakwazi ukucabanga impilo yabo ngaphandle kwesosi yesoya, kodwa bambalwa abantu abacabanga ngokwakhiwa kwayo. Futhi kaningi ayiqukethe izithako eziwusizo kakhulu.
Thatha, isibonelo, uhlu lwezithako ze-soy sauce elula: i-soy, ukolweni, usawoti, ushukela, amanzi. Kungani sidinga usawoti kanye noshukela owengeziwe ekudleni osekuvele kuchichima ngalezi zithuthukisi ukunambitheka? Ngaphezu kwalokho, i-soy sauce iyingxenye "yesoya" kuphela engcono kakhulu: yenziwa ngokucindezela ubhontshisi wesoya ukolweni ogazingiwe ngesilinganiso esingu-1: 1.
Ngenhlanhla, kunenye indlela enempilo, usoso we-tamari. Futhi kuyi-soy ngempela!
I-Tamari yakheka ngesikhathi sokuvutshelwa kukabhontshisi wesoya ngesikhathi sokukhiqizwa kwe-miso paste. Ukuvutshelwa kungathatha izinyanga ezimbalwa, ngesikhathi senqubo yayo ama-phytates ayabhujiswa - ama-compounds avimbela umzimba ukuba ungafaki amaminerali abalulekile. Isoso ye-soy nayo ivutshiwe, kodwa ngenxa yalokhu ixubene nokolweni omningi, kuyilapho i-tamari ingenayo ukolweni (okubaluleke kakhulu kubantu abagwema i-gluten).
Le sauce inephunga elizwelayo, ukunambitheka okubabayo nomthunzi ocebile omnyama. Iphezulu ngama-antioxidants futhi inosawoti omncane kakhulu uma uyiqhathanisa ne-soy sauce ejwayelekile, futhi ibuye ibe mkhulu kakhulu. Ngokungafani ne-soy sauce, esetshenziswa kabanzi kulo lonke elase-Asia, i-tamari ibhekwa njengokugqoka kwaseJapane kuphela.
Thenga i-organic tamari uma ungakwazi. Isibonelo, lena.