I-Miso iyisinongo esidumile eJapane ngenxa yezakhiwo zayo ezinempilo kanye nokunambitheka kwayo okuyingqayizivele. Ekuqaleni ivela eShayina noma entshonalanga yeThailand,I-Misoifana nezinye izinhlobo zesoya, njenge-bean paste, i-kinako, kanye nobhontshisi omnyama obilisiwe, okwenziwe ngokutshala ubhontshisi ngesikhunta. Kuthiwa yethulwa eJapane yindela yoMbuso kaTang uXuanzang, yize abanye bekholelwa ukuthi yafika nge-Korean Peninsula. Imvelaphi yayo ingalandelwa emuva ku-soya paste engavutshiwe (jang) eyethulwa ivela eShayina ngesikhathi seNara (710-794 AD). Ngesikhathi seKamakura (1185-1333 AD), njengoba ifilosofi yokudla ethi “isobho elilodwa, imifino eyodwa” yathandwa kakhulu emathempelini e-Zen, “jjigae,” enziwa ngokuncibilikisa iMiso emanzini bese ibilisa, yaba umthombo obalulekile wokudla kwabazila ukudla futhi kancane kancane yasakazeka emphakathini jikelele. Ngesikhathi seMpi Yezizwe, iMiso yasebenza njengomthombo wamaprotheni ophathekayo nongagcinwa, osekela ama-samurai ohambweni. Ngesikhathi se-Edo, ukwenziwa kweMiso kwachuma, futhi isobho leMiso ekugcineni laba yinto evamile, laba yingxenye ebalulekile yokudla kwaseJapan.
Umphefumulo wesobho leMiso, ngokungangabazeki, ulele “kuMiso” yalo. Lesi sinongo sendabuko, esenziwe ngobhontshisi, usawoti, nelayisi noma i-koji yebhali, esibiliswe izinyanga noma ngisho neminyaka, sifana nesoso soya waseShayina noma ushizi waseFrance, ogcwele izici ezicebile zesifunda.
Ukupheka isobho le-Miso kungase kubonakale kulula, kodwa empeleni kuyimfihlo enkulu. Isinyathelo esibaluleke kakhulu ukungalokothi upheke kakhulu isobhoI-MisoOkokuqala, pheka isitokwe ku-dashi kuze kube yilapho sithambile. Bese ususa ekushiseni noma wehlise kancane. Faka i-Miso endebeni bese uyincibilikisa kancane ebhodweni. Uma isincibilikile ngokulinganayo, yikhiphe ebhodweni ngokushesha ukuze ugweme ukubila. Lokhu kwandisa iphunga elimnandi likaMiso, amabhaktheriya awusizo, kanye nokunambitheka okuthambile, okuqinisekisa ukuthi konke ukulunywa kuyaphila futhi kugcwele impilo.
Ama-umami (ama-amino acid) kanye nobumnandi (ushukela) obukhiqizwa ukuqhekeka kwe-enzyme kasoya, ilayisi, nebhali, kuhlanganiswe nosawoti owengeziwe ngesikhathi sokukhiqizwa, kuhambisana nephunga, ama-acid, ama-esters, kanye notshwala obukhiqizwa ngokubilisa ngemvubelo kanye namagciwane e-lactic acid, okunikeza i-Miso ukunambitheka okucebile kanye nephunga, futhi kuvuselele isifiso sakho sokudla. EJapane, i-Miso idliwa kakhulu kusobho le-Miso. Ingafakwa futhi enhlanzini ephekiwe, enyameni, noma emifino njengesinongo, kanye ne-Miso, ushukela, uviniga, nezinye izithako, ukuthuthukisa ukunambitheka kwesitsha. Ukusetshenziswa njalo kuzuzisa impilo. I-Miso icebile ngamaprotheni, amafutha, nama-carbohydrate, kanye nezakhamzimba ezifana ne-iron, i-calcium, i-zinc, amavithamini B1 kanye ne-B2, kanye ne-niacin. Kuthiwa isikhathi eside samaJapane sihlotshaniswa nokudla kwawo njalo i-Miso.
Isobho likaMiso selidlule ukudla nje isikhathi eside. Liwuphawu lokufudumala komndeni eJapane, isikhumbuzo sikamama omatasa ekuseni kakhulu “kaChibi Maruko-chan.” Futhi liyindawo yokuqala yokungenisa izihambi zaseJapan futhi lidlala indima ebalulekile ekudleni kwe-kaiseki, lisebenza njengesithako esiqabulayo nesixhumanisayo.
Ungacabangi ukuthi uMiso unqunyelwe esobho; uguquguqukayo kakhulu, okuhlanganisa amasoso okuthosa nokucwilisa! Ake sihlole izitsha ezahlukahlukene uMiso angaziguqula zibe yizo.
I-MisoInkukhu Yebhotela
Lesi sidlo esimnandi sisebenzisa iMiso nebhotela ukuze sivale ukunambitheka kwenkukhu kwe-umami. Ukusebenzisa iMiso emhlophe kudala ukuthungwa okubushelelezi, kuyilapho ukusebenzisa iMiso ebomvu kuvumela ukunambitheka kweMiso ukuthi kukhanye.
Inkukhu Ehlanganisiwe NemifinoI-MisoIsobho
Phakathi nezinyanga zasebusika ezibandayo, engeza imifino eminingi yezimpande njengamazambane kanye nezaqathi esobho lakho le-Miso ukuze likufudumale kusukela ngaphakathi kuya ngaphandle. Kulula ukwenza: mane nje ufake i-Miso oyithandayo emhluzeni owenziwe nge-kelp noma ama-bonito flakes omisiwe. Ukuze uthole ukunambitheka okumnandi, faka inkukhu nemifino kancane ku-sesame oil kusengaphambili.
I-Miso-I-Mackerel ephekiwe
Fafaza usawoti ku-mackerel ukuze ususe iphunga lenhlanzi. Bese ufaka ijinja, iMiso, isosi yesoya, kanye ne-mirin (i-sweet sake) bese ubilisa kancane imizuzu eyi-10. Ungayidla ngokushesha ngemva kokupheka, kodwa ukuyiyeka ihlale cishe ihora kuvumela ukunambitheka okumnandi nokumnandi ukuthi kungene enhlanzini, okwenza isidlo sibe mnandi nakakhulu. Phinda ufudumale bese ukhonza no-anyanisi oluhlaza.
I-Miso I-Ramen
Hlanganisa ugalikhi oqoshiwe, imbewu yesesame emhlophe ethosiwe, uwoyela wesesame, ushukela, i-sake, kanye nesoso yeWorcestershire ne-Miso bese ufudumala ukuze wenze i-Miso paste. Thosa ingulube esikiwe kancane, iklabishi, upelepele obomvu, kanye nejinja epanini lokuthosa bese ufaka usawoti kanye nopelepele omnyama. Faka ama-noodle emhluzini wethambo lenkukhu bese ufaka okungaphezulu kanye ne-Miso paste ngaphambi kokuphakela.
OkwethuI-MisoI-paste, eyenziwe ngobuciko baseJapan obungamakhulu eminyaka, isebenzisa ubhontshisi we-premium kanye nelayisi i-koji, bese ibila ngokwemvelo ukuze idale ukunambitheka okucebile nokuyinkimbinkimbi. Kungakhathaliseki ukuthi i-dashi emnandi ye-kelp kanye ne-bonito flakes, noma inhlanganisela yakudala ye-tofu namakhowe emhluzeni, ungaphinda udale lokho kunambitheka okujabulisayo kwesiko. Ukunambitheka kwangempela kuyatholakala kuwe. Woza uzothatha okwakho!
Xhumana:
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Iwebhu: https://www.yumartfood.com/
Isikhathi sokuthunyelwe: Disemba 31-2025