I-Miso, isinongo sendabuko saseJapan, sesibe yitshe lesisekelo ekudleni okuhlukahlukene kwase-Asia, okudume ngokunambitheka kwaso okucebile kanye nokuguquguquka kokupheka. Umlando waso uhlanganisa iminyaka eyinkulungwane, ugxile kakhulu emikhubeni yokupheka yaseJapan. Ukuthuthukiswa kokuqala kwe-miso kusekelwe enkambisweni yokubilisa ehilela ubhontshisi, oguquke waba izinhlobo ezahlukene, ngayinye inezici zayo ezihlukile, ukunambitheka, kanye nezicelo zokupheka.
Isizinda Somlando
I-MisoImvelaphi yayo ingalandelelwa emuva esikhathini seNara (710-794 AD), lapho yethulwa eJapane isuka eShayina, lapho imikhiqizo efanayo yesoya ebilisiwe yayisivele isetshenziswa. Igama elithi "miso" lisuselwa emagameni esiJapane athi "mi" (okusho ukuthi "ukunambitha") kanye nokuthi "ngakho" (okusho ukuthi "kubilisiwe"). Ekuqaleni, i-miso yayibhekwa njengento yokunethezeka egcinelwe abantu abaphezulu; nokho, phakathi namakhulu eminyaka, yaba lula kakhulu kubantu abaningi.
Ukukhiqizwa kwei-misokuyinqubo ethakazelisayo engathatha noma yikuphi kusukela ezinyangeni ezimbalwa kuya eminyakeni eminingana. Ngokwesiko, ubhontshisi uyaphekwa futhi uhlanganiswe nosawoti kanye ne-koji, isikhunta esibizwa ngokuthi i-Aspergillus oryzae. Le ngxube ishiywa ukuze ibile, lapho i-koji iphula khona izitashi namaprotheni, okuholela ekunambithekeni okucebile kwe-umami okugujwa ngakho i-miso.
Izinzuzo Zokudla Okubilisiwe
Ukudla okubilisiwe okufanai-miso, zidalwa ngenqubo yemvelo lapho ama-microorganism, njengebhaktheriya nemvubelo, ephula khona ushukela kanye nesitashi. Le nqubo ayigcini nje ngokunezela ubunzima ekudleni, kodwa futhi yandisa isikhathi sayo sokuhlala eshalofini. Ukudla okubilisiwe kuvame ukucebile ngama-probiotic, angama-bacteria aphilayo anikeza izinzuzo zezempilo. Ukuba khona kwala ma-microorganism awusizo kunegalelo ekunambithekeni okumuncu kanye nokuthungwa okuhlukile okwenza ukudla okubilisiwe kuhluke futhi kujabulise.
Ukudla okubilisiwe nakho kunikeza izinzuzo eziningi zezempilo. Kwaziwa ngokusekela impilo yokugaya ukudla ngokuthuthukisa ibhalansi ye-microbiota yamathumbu, okungaholela ekugayweni okungcono kanye nokumuncwa kwezakhamzimba. Ngaphezu kwalokho, ama-probiotic ekudleni okubilisiwe angathuthukisa amasosha omzimba, anciphise ingozi yokutheleleka kanye nezifo. Ngokufaka ukudla okubilisiwe ekudleni kwethu, singasebenzisa amandla akho okukhuthaza impilo yonke kanye nenhlalakahle.
Izinhlobo zeI-Miso
I-MisoIza ngezinhlobo eziningana, ngayinye ihlukaniswa ngemibala yayo, izithako, isikhathi sokubilisa, kanye nephrofayili yokunambitheka. Lezi zinhlobo ezilandelayo yizo ezivame ukutholakala futhi zihlukaniswa ngemibala.
1. OkumhlopheI-Miso(Shiro Miso): Ibonakala ngesilinganiso esiphezulu selayisi kuma-soybean kanye nesikhathi esifushane sokubilisa, i-miso emhlophe inikeza ukunambitheka okumnandi nokuthambile. Lolu hlobo luvame ukusetshenziswa ekufakeni izithako, kuma-marinade, kanye nasesobho elilula.
2. ObomvuI-Miso(AkaMiso): Ngokungafani ne-miso emhlophe, i-miso ebomvu idlula enkambisweni yokubilisa ende futhi iqukethe ubhontshisi omningi, okuholela embala omnyama kanye nokunambitheka okuqinile, okunosawoti. Ihambisana kahle nezitsha ezinempilo njengezitshulu kanye nenyama eyosiwe.
3. I-Mixed Miso (Awase)I-Miso): Njengoba igama lisho, lolu hlobo luhlanganisa kokubili i-miso emhlophe nebomvu, okuhlanganisa ubumnandi be-miso emhlophe kanye nokujula kokunambitheka kwe-miso ebomvu. Isebenza njengenketho eguquguqukayo ezindleleni zokupheka ezahlukahlukene, kusukela esobho kuya kuma-marinade.
Lezo yizinhlobo ongase uzithole esitolo sokudla, kodwa kunezinhlobo ezingaphezu kuka-1,300 ze-miso ongazi futhi uzithande. Eziningi zalezi zinhlobo zivame ukuqanjwa ngezithako zazo.
1. UkolweniI-Miso(Mugi Miso): Yenziwe ngokuyinhloko ngokolweni kanye nobhontshisi, inokunambitheka okuhlukile okumnandi kancane futhi okufana nomhlabathi. Ngokuvamile ibonakala imnyama kune-miso emhlophe kodwa ilula kune-miso ebomvu, okwenza ifaneleke kuma-sauces nama-dressing.
2. IlayisiI-Miso(Kome Miso): Lolu hlobo lwenziwe ngelayisi kanye nobhontshisi, olufana ne-miso emhlophe kodwa lungahlukahluka ngombala kusukela kokukhanya kuya kokumnyama ngokusekelwe esikhathini sokubilisa. Ilayisi i-miso inikeza ukunambitheka okumnandi nokuthambile, okulungele amasobho kanye nama-dips.
3. Ubhontshisi wesoyaI-Miso(Mame Miso): Yenziwe ngokuyinhloko ngama-soya, okuholela kumbala omnyama kanye nokunambitheka okuqinile, okunosawoti. Ivame ukusetshenziswa ezitsheni ezinempilo njengezitshulu nesobho, lapho ukunambitheka kwayo okunamandla kungathuthukisa khona iphrofayili yokunambitheka iyonke.
Izicelo Zokupheka
I-Misoiyakwazi ukuzivumelanisa nezimo ngendlela emangalisayo futhi ingasetshenziswa ezitsheni ezahlukahlukene. Idlala indima ebalulekile kusobho lwe-miso, isidlo sendabuko saseJapan esisebenza njengesiqalo esiduduzayo. Ngaphandle kwesobho, i-miso ithuthukisa ukunambitheka kwama-marinade enyama nemifino eyosiwe, ama-dressing amasaladi, ngisho nezinongo zezitsha eziyosiwe.
Namuhla,i-misoingafakwa ezindleleni zokupheka zesimanje, njenge-eggplant efakwe i-miso glazed, ibhotela elifakwe i-miso, noma ngisho nama-dessert afana ne-miso caramel. Ukunambitheka kwayo okuyingqayizivele kuhambisana nezithako ezahlukahlukene, okwengeza ukujula nobunzima kokubili ezitsheni ezinoshukela nezimnandi.
Isiphetho
I-Misokungaphezu nje kokuba yizinongo; kumelela isici esicebile sefa lokupheka laseJapane. Umlando walo obanzi kanye nezinhlobo ezahlukahlukene zibonisa ubuciko bokuvubela kanye nethonya elikhulu lezithako zesifunda.
Njengoba isithakazelo somhlaba wonke ekuphekeni kwaseJapane siqhubeka sikhula, i-miso ikulungele ukungena emakhishini emhlabeni wonke, ikhuthaze izitsha ezintsha kanye nokunambitheka. Kungakhathaliseki ukuthi ungumpheki onolwazi noma umpheki wasekhaya, ukufunda izinhlobo ezahlukene ze-miso kungaphakamisa ukupheka kwakho futhi kukhuthaze ukwazisa okujulile ngalesi sithako sasendulo. Ukwamukela i-miso emizamweni yakho yokupheka akugcini nje ngokuthuthukisa ukunambitheka kodwa futhi kukuxhume nesiko eliye lachuma amakhulu eminyaka.
Xhumana
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Isikhathi sokuthunyelwe: Okthoba-16-2024