Kombukuyinto ebalulekile ekudleni kwaseJapan. Akubonakali kodwa kutholakala yonke indawo, kwengeza ukunambitheka okuyingqayizivele ekudleni. Emasikweni okupheka aseJapan, i-“umami” ibhekwa njengokuhlangenwe nakho okubalulekile kokunambitha, ikakhulukazi ngenxa yokusetshenziswa ngobuhlakani kwe-glutamate nama-nucleotide, kanye kombu ungumthombo wemvelo walezi zithako ezimnandi. I-Konbu isibe yinto ebalulekile ekudleni kwaseJapane nge-umami yayo eyingqayizivele, okuthuthukisa ukunambitheka kwesobho kanye ne-tsukudani. AmaJapane athole ukunambitheka okungavamile kwe-konbu kusukela ezikhathini zasendulo futhi ngobuhlakani akufaka ekudleni kwawo kwansuku zonke.
Kombu inemisebenzi eminingi ekuphekeni kwaseJapane, ikakhulukazi okuhlanganisa ukuthuthukisa ukunambitheka, ukwenza isobho kanye nokulidla njengesithako ngokwaso. Kombuiwuhlobo lolwandle olusetshenziswa kakhulu ukwengeza i-umami ezisekelweni zesobho kanye nesobho. Lungenye yezithako ezibalulekile ekudleni kwaseJapane.Kombu ayigcini nje ngokudlala indima ebalulekile ekwenzeni isobho laseJapan, kodwa futhi isetshenziswa kabanzi ekudleni kwansuku zonke, njengezitsha eziseceleni kanye nokudla okulula.
Isetshenziswa kanjaniI-Kombu
Ukwenza isobho sesobho:Ki-ombu yaziwa njengomphefumulo wesobho laseJapan, futhi i-glutamate yayo ecebile iletha i-umami ejulile ezitsheni. Lapho kwenziwa isobho,ki-ombuibilisiwe ngamanzi ukuze ikhiphe ukunambitheka kwayo okumnandi. Ivame ukusetshenziswa ne-bonito ukuze ithuthukise ukunambitheka kwe-umami.
Ukuthuthukisa ukunambitheka kwezitsha: Ngesikhathi sokupheka, i-kombu ingasetshenziswa ekuphekeni, ekwenzeni itiye, ekwenzeni ukudla okulula noma ukudla kwasolwandle okunosawoti, njll. I-umami yayo ehlukile ingathuthukisa ukunambitheka kwezitsha ezahlukahlukene.
Ukudla njengesithako ngokwaso:Ki-ombu ingasikwa ibe yimichilo yesaladi ebandayo, noma ifakwe kumabhola elayisi kanye ne-pasta ukuze kwandiswe ukunambitheka kanye nokunambitheka kwezitsha.
UCathy Lou
I-Beijing Shipuller Co., Ltd
I-WhatsApp: +86 136 8369 2063
Iwebhu: https://www.yumartfood.com/
Isikhathi sokuthunyelwe: Julayi-11-2025