UMiso, isinongo esivamile saseJapane, isiphenduke insika ekuphekeni okuhlukahlukene kwase-Asia, okudume ngokunambitheka kwayo okucebile nokuhlukahluka kokupheka. Umlando wayo uhlanganisa inkulungwane yeminyaka, ugxiliswe ngokujulile emikhubeni yokupheka yaseJapan. Ukuthuthukiswa kokuqala kwe-miso kusekelwe enqubweni yokuvutshelwa ehilela ubhontshisi wesoya, oseshintshe waba uhla lwezinhlobo, ngayinye iqhosha ngezici ezihlukile, ukunambitheka, kanye nezicelo zokupheka.
Isizinda Somlando
UMisoImvelaphi ingalandelelwa emuva enkathini ye-Nara (710-794 AD), lapho yethulwa e-Japan isuka e-China, lapho imikhiqizo efanayo kabhontshisi wesoya ebilile yayisivele isetshenziswa. Igama elithi “miso” lisuselwa egameni lesiJapane elithi “mi” (elisho “ukunambitha”) nelithi “so” (okusho ukuthi “okubilile”). Ekuqaleni, i-miso yayibhekwa njengento yokunethezeka egcinelwe abantu abaphezulu; nokho, phakathi namakhulu eminyaka, yatholakala kalula kubantu abaningi.
Ukukhiqizwa kwemisokuyinqubo ethakazelisayo engathatha noma yikuphi kusukela ezinyangeni ezimbalwa kuya eminyakeni embalwa. Ngokwesiko, ubhontshisi wesoya uyaphekwa futhi uhlanganiswe nosawoti kanye ne-koji, isikhunta esibizwa ngokuthi i-Aspergillus oryzae. Le ngxube iyekwa ukuthi ivubele, lapho i-koji idiliza isitashi namaprotheni, okuholela ekunambithekeni kwe-umami okugujwa ngayo i-miso.
Izinzuzo Zokudla Okuvutshiwe
Ukudla okuvutshelwe njengemiso, zidalwe ngenqubo yemvelo lapho ama-microorganisms, njengamagciwane kanye nemvubelo, ephula ushukela kanye nesitashi. Le nqubo ayigcini nje ukwengeza ubunzima bokudla, kodwa futhi yandisa impilo yayo yeshalofu. Ukudla okuvutshiwe kuvame ukucebile kuma-probiotics, okungamagciwane aphilayo anikeza izinzuzo zezempilo. Ukuba khona kwalezi zinambuzane ezincane ezizuzisayo kunomthelela ekunambithekeni okubabayo kanye nokwakheka okuyingqayizivele okwenza ukudla okuvutshiwe kuhluke futhi kujabulise.
Ukudla okubilile nakho kunikeza inqwaba yezinzuzo zezempilo. Baziwa ngokusekela impilo yokugaya ngokuthuthukisa ibhalansi ye-gut microbiota, okungaholela ekugayeni okungcono nokumuncwa kwezakhi. Ukwengeza, ama-probiotics ekudleni okuvutshiwe angathuthukisa amasosha omzimba, anciphise ingozi yokutheleleka nezifo. Ngokuhlanganisa ukudla okuvutshiwe ekudleni kwethu, singasebenzisa amandla ako ukuze sikhuthaze impilo yonke kanye nokuphila kahle.
Izinhlobo zeUMiso
UMisoiza ngezinhlobo eziningana, ngayinye ihlukaniswe ngemibala yayo, izithako, ubude besikhathi sokuvutshelwa, kanye nephrofayili yokunambitheka. Okulandelayo yizinhlobo ezitholakala kakhulu futhi zihlukaniswa ngombala.
1. EmhlopheUMiso(Shiro Miso): Iphawuleka ngengxenye ephezulu yerayisi kubhontshisi wesoya kanye nesikhathi esifushane sokuvutshelwa, i-miso emhlophe inikeza ukunambitheka okumnandi nokuthambile. Lolu hlobo luvame ukusetshenziselwa ukugqoka, ama-marinades, namasobho alula.
2. EbomvuUMiso(Aka Miso): Ngokuphambene ne-miso emhlophe, i-miso ebomvu ingena kunqubo ende yokuvutshelwa futhi iqukethe ubhontshisi wesoya owengeziwe, okuholela kumbala omnyama kanye ne-flavour eqinile, enosawoti. Ihambisana kahle nezitsha ezinenhliziyo enhle njengezitshulu nenyama eboshiwe.
3. IMiso exubile (AwaseUMiso): Njengoba igama liphakamisa, lolu hlobo luhlanganisa kokubili i-miso emhlophe nebomvu, okushaya ibhalansi phakathi kobumnandi be-miso emhlophe nokujula kwe-flavour ye-miso ebomvu. Isebenza njengenketho eguquguqukayo ekuphekeni okuhlukahlukene, kusukela esobho kuya kuma-marinades.
Lezo izinhlobo ongazithola esitolo segrosa, kodwa kunezinhlobo ezingaphezu kuka-1,300 ezihlukene ze-miso okufanele uzazi futhi uzithande. Eziningi zalezi zinhlobo zivame ukuqanjwa ngezithako zazo.
1. UkolweniUMiso(I-Mugi Miso): Yenziwe ngokuyinhloko ngokolweni nobhontshisi wesoya, ifaka ukunambitheka okuhlukile okunoshukela kancane futhi okunomhlaba. Ivamise ukubonakala imnyama kune-miso emhlophe kodwa ilula kune-miso ebomvu, iyenze ifanelekele amasoso nezingubo zokugqoka.
2. IlayisiUMiso(I-Kome Miso): Lolu hlobo lwenziwe ngerayisi nobhontshisi wesoya, ngokufana ne-miso emhlophe kodwa lungahluka ngombala ukusuka kokhanyayo kuye komnyama ngokusekelwe ubude besikhathi sokuvutshelwa. I-Rice miso inikeza ukunambitheka okumnandi nokupholile, okulungele isobho namadiphu.
3.Ubhontshisi wesoyaUMiso(Mame Miso): Yenziwe ngokuyinhloko kusuka kubhontshisi wesoya, okuholela kumbala omnyama kanye ne-flavour eqinile, enosawoti. Ivamise ukusetshenziswa ezitsheni ezinenhliziyo enhle njengezitshulu namasobho, lapho ukunambitheka kwayo okuqinile kungathuthukisa iphrofayili yokunambitheka kwayo yonke.
Izicelo Culinary
UMisoiyavumelana nezimo ngendlela emangalisayo futhi ingasetshenziswa ezinhlobonhlobo zezitsha. Idlala indima ebalulekile esobho se-miso, isidlo sendabuko sase-Japan esisebenza njengesiqalo esiduduzayo. Ngaphandle kwesobho, i-miso ithuthukisa ukunambitheka kwama-marinades enyama nemifino eyosiwe, okokugqoka amasaladi, ngisho nezinongo zezitsha ezigazingiwe.
Namuhla,misoingahlanganiswa namaresiphi esimanjemanje, njengesitshalo seqanda esicwebezeliswe i-miso, ibhotela elifakwe nge-miso, noma ngisho nama-dessert afana ne-miso caramel. Ukunambitheka kwayo okuyingqayizivele kuhambisana nezinhlobonhlobo zezithako, okwengeza ukujula nokuba yinkimbinkimbi kuzo zombili izitsha ezinoshukela nezimnandi.
Isiphetho
UMisoingaphezu nje kwesinongo; limelela ingxenye ecebile yefa laseJapane lokupheka. Umlando wayo obanzi kanye nezinhlobonhlobo ezihlukahlukene ziyisibonelo sobuciko bokuvutshelwa kanye nomthelela obalulekile wezithako zesifunda.
Njengoba intshisekelo yomhlaba wonke yokudla kwaseJapane iqhubeka nokukhula, i-miso isilungele ukungena emakhishini emhlabeni wonke, ikhuthaze izitsha ezintsha nama-flavour. Kungakhathaliseki ukuthi ungumpheki onolwazi noma ungumpheki wasekhaya, ukuhlola izinhlobo ezahlukene ze-miso kungaphakamisa ukupheka kwakho futhi kukhuthaze ukwazisa okujulile kwalesi sithako sasendulo. Ukwamukela i-miso emizamweni yakho yokupheka akugcini nje ngokuthuthukisa ukunambitheka kodwa futhi kukuxhumanisa nesiko eseliphumelele amakhulu eminyaka.
Oxhumana naye
Inkampani Beijing Shipuller Co., Ltd.
WhatsApp: +86 136 8369 2063
Iwebhu:https://www.yumartfood.com/
Isikhathi sokuthumela: Oct-16-2024