-Sobha, isizini yendabuko yaseJapan, sesiphenduke itshe emisebenzini ehlukahlukene yase-Eshiya, edume ngokunambitheka kwalo okucebile nokuguquguquka okuhlukahlukene. Umlando wayo usakaza iminyaka eyinkulungwane, eshumeke ngokujulile emikhubeni ephakeme yaseJapan. Ukuthuthukiswa kokuqala kwe-Misi kusekelwe kwinqubo yokuvutshelwa okubandakanya ama-soya, aguqulwe abe yizinhlobo ezahlukahlukene, ngalinye liqhosha izici ezihlukile, ukunambitheka kanye nezicelo ze-Culinary.
Isizinda Somlando
-SobhaImvelaphi ye-Ad ye-NARA ingahle ilandelwe emuva esikhathini seNara (710-794 AD), lapho kwethulwa eJapan evela eChina, lapho imikhiqizo efanayo ye-soya ebilisiwe yayivele isetshenziswa. Igama elithi "Miso" lisuselwa emagama aseJapan athi "mi" (okusho ukuthi "ukunambitha") no- "ngakho-ke" (okusho ukuthi "kubilisiwe"). Ekuqaleni, i-Miso yayithathwa njengento yokunethezeka ebekelwe abakhethiweyo; Kodwa-ke, emakhulwini eminyaka, kwatholakala ngokwengeziwe kubantu abanzi.
Ukukhiqizwa kwe-sobhakuyinqubo ekhangayo engathatha noma yikuphi ukusuka ezinyangeni ezimbalwa kuya eminyakeni eminingana. Ngokwesiko, ama-soya aphekwe futhi ahlanganiswe nosawoti kanye noKoji, isikhunta esibizwa nge-Aspergillus Oryzae. Le ngxube ishiywe ukubiwa, lapho i-koji yephula khona izinkanyezi namaprotheni, okuholela ekunambithekeni kwe-UMami -cent okugujwe yi-EISO.
Izinzuzo zokudla okubilisiwe
Ukudla okubilisiwe kufana-sobha, zadalwa ngenqubo yemvelo lapho ama-microorganisms, njengamagciwane kanye nemvubelo, aphula ushukela kanye nezinkanyezi. Le nqubo ayigcini nje ngokunezela ukuxaka kokudla, kodwa futhi ilulanda impilo yayo eshalofini. Ukudla okubilisiwe kugcwele ama-probiotic, okungama-bacteria abukhoma ahlinzeka ngezinzuzo zezempilo. Ukuba khona kwalezi zinto ezizuzisayo zinomthelela ekunambithekeni kweTangy kanye nokuqukethwe okuhlukile okwenze ukudla okubilisiwe kuhluke futhi kujabulise.
Ukudla okubilisiwe nakho kunikeza izinzuzo eziningi zezempilo. Baziwa ukusekela impilo yokugaya ngokuthuthukisa ibhalansi ye-gut microbiotha, engaholela ekugayweni okungcono nokuthathwa kwezakhi. Ngaphezu kwalokho, ama-probiotic ekudleni okubilisiwe angathuthukisa amasosha omzimba, anciphise ubungozi bokutheleleka nokugula. Ngokuhlanganisa ukudla okubilisiwe ekudleni kwethu ekudleni kwethu, singasebenzisa amandla abo okuthuthukisa impilo yonke nenhlala-kahle.
Izinhlobo ze-Sobha
-SobhaIza ngezinhlobonhlobo eziningana, ngalinye lihlukaniswe ngemibala yalo, izithako, ubude besikhathi sokuvusa, kanye nephrofayili ye-flavor. Ukulandela izinhlobo ezivame ukutholakala kakhulu futhi zihlukaniswa ngombala.
1. Okumhlophe-Sobha(Shiro Miso): Kubonakaliswa ngengxenye ephezulu yelayisi kuya ku-soya kanye nesikhathi esifushane sokuvutshelwa, i-miso emhlophe inikezela ukunambitheka okumnandi nokuthambile. Lolu hlobo luvame ukuqashwa ngokugqoka, ama-marinades, namasobho lokukhanya.
2. Bomvu-Sobha. Iba ngambili ngezitsha ezizwakalayo ezinjengezitshu nezinyama ezibunjiwe.
3. I-misso exubekile (i-arese-Sobha): Njengoba igama libonisa, lolu hlobo luhlanganisa i-mino yomabili elimhlophe nebomvu, kushaya ibhalansi phakathi kobumnandi bokunambitheka okumhlophe kanye nokujula kokunambitheka kwe-mino red. Kusebenza njengenketho eguquguqukayo kokupheka okuhlukahlukene, okuvela kumasobho kuya kuma-marinade.
Lezo zinhlobonhlobo ongazithola esitolo sezinto zokudla, kepha kunezinhlobo ezihlukile ezingaphezu kuka-1,300 ze-Miso ukuze azi futhi zithande. Iningi lalezi zinhlobo zivame ukuqanjwa ngegama lazo.
1. Ukolweni-Sobha. Ngokuvamile kuvela mnyama kune-mino emhlophe kepha kukhanya kune-mino ebomvu, okwenza kube lula amasoso kanye nokugqoka.
2. Ilayisi-Sobha. I-Rice miso inikeza ukunambitheka okumnandi nokunene, ilungele amasobho kanye nama-dips.
3.Soybean-Sobha(Mame Miso): Yenziwe ngokuyinhloko kusuka ku-soya, okuholela ngombala omnyama nokuphamba, ukunambitheka okunosawoti. Imvamisa isetshenziswa ezitsheni ezinempilo ezinjengezitshu namasobho, lapho ukunambitheka kwayo okuqinile kungathuthukisa iphrofayili yokunambitha ephelele.
Izicelo ze-Culinary
-Sobhaiyavumelana nezimo ezinhle kakhulu futhi ingasetshenziswa ezitsheni ezahlukahlukene. Ibamba iqhaza elibalulekile kwisobho le-Misi, isidlo sendabuko saseJapan esisebenza njenge-starter eduduzayo. Ngaphandle kwesobho isobho, i-miso ithuthukisa ukunambitheka kwama-marinades okwenyama eyosiwe nemifino, ukugqoka amasaladi, nokuthosa izitsha ezithosiwe.
Kulezi zinsuku,-sobhaIngahlanganiswa ngezindlela eziningi zesimanje, ezinjenge-isitshalo seqanda esicwebezelayo, ibhotela elisingenwe yi-misi, noma ama-dessert afana ne-miso caramel. Ukunambitheka kwayo okuhlukile kufeza izithako ezahlukahlukene, ukwengeza ukujula nobunzima kuzo zombili izitsha ezinosizi nezimnandi.
Ukugcina
-Sobhakungaphezu nje kokuthosa nje; Imelela isici esicebile samagugu aseJapan Culitage. Umlando wayo obanzi nezinhlobonhlobo ezahlukahlukene zibonisa ubuciko bokuvutshelwa kanye nethonya elibalulekile lezithako zesifunda.
Njengoba intshisekelo yomhlaba wonke e-cuisine yaseJapan iyaqhubeka nokukhuphuka, i-Miso ilungele ukungenela amakhishi angena emzimbeni jikelele, ekhuthaza izitsha ezintsha kanye nokunambitheka. Noma ngabe ungumpheki onolwazi noma umpheki wasekhaya, uphuza ezinhlotsheni ezahlukahlukene ze-miso ungaphakamisa ukupheka kwakho futhi ukhuthaze ukwazisa okujulile ngalesi sithako sasendulo. Ukwamukela i-Miso emilelweni yakho ephakeme akugcini nje ngokuthuthukisa ukunambitheka kepha futhi kukuxhumanisa nesiko eliphumelele amakhulu eminyaka.
Thintana
IBeijing Shishuller Co, Ltd.
Whatsapp: +86 136 8369 2063
I-Web:https://www.yumartfood.com/
Isikhathi sePosi: Oct-16-2024