I-Miso sisinongo esidumileyo eJapan ngenxa yeempawu zayo zesondlo kunye nencasa eyahlukileyo. Ekuqaleni yayivela eTshayina okanye entshona yeThailand,UMisoifana nezinye iisoya zesoya, ezifana nepeyinti yeembotyi, ikinako, kunye neembotyi ezimnyama ezivundisiweyo, ezenziwe ngokukhuliswa kweembotyi ngokusebenzisa umngundo. Kuthiwa yaziswa eJapan yimonki yoBukhosi baseTang uXuanzang, nangona abanye bekholelwa ukuba yafika ngePeninsula yaseKorea. Imvelaphi yayo inokulandelwa emva kwipeyinti yeesoya engavundisiweyo (jang) eyaziswa ivela eTshayina ngexesha leNara (710-794 AD). Ngexesha leKamakura (1185-1333 AD), njengoko ifilosofi yokutya ethi "isobho enye, imifuno enye" yaduma kwiitempile zeZen, "jjigae," ezenziwe ngokunyibilikisa iMiso emanzini nokuyibilisa, yaba ngumthombo obalulekileyo wesondlo kubantu abathanda ukuzila ukutya kwaye yasasazeka kancinci kancinci kuluntu ngokubanzi. Ngexesha leMfazwe yaMazwe, iMiso yayisebenza njengomthombo weproteni ophathwayo nogcinwayo, ixhasa amaSamurai kwimatshi. Ngexesha le-Edo, ukwenziwa kweMiso kwachuma, kwaye isuphu yeMiso ekugqibeleni yaba yinto eqhelekileyo, yaba yinxalenye ebalulekileyo yokutya kwaseJapan.
Umphefumlo wesuphu yeMiso, ngaphandle kwamathandabuzo, ukwi "Miso" yayo. Esi sinongo sendabuko, esenziwe ngeesoya, ityuwa, kunye nerayisi okanye i-barley koji, ebilisiweyo kangangeenyanga okanye iminyaka, sifana nesosi yesoya yaseTshayina okanye itshizi yaseFransi, egcwele iimpawu ezityebileyo zengingqi.
Ukulungiselela isuphu yeMiso kungabonakala kulula, kodwa eneneni kuyimfihlo enkulu. Inyathelo elibaluleke kakhulu kukungaze uyipheke kakhuluUMisoOkokuqala, yipheke kancinci i-stock kwi-dashi ide ithambe. Emva koko uyisuse ebushushwini okanye uyinciphise iye kwi-butter ephantsi. Yongeza i-Miso kwi-ladle uze uyinyibilikise kancinci ebhodweni. Nje ukuba inyibilike ngokulinganayo, yikhuphe ebhodweni ngoko nangoko ukuze ungabili. Oku kwandisa ivumba elimnandi le-Miso, iibhaktheriya eziluncedo, kunye nencasa ethambileyo, ukuqinisekisa ukuba yonke into elumayo inamandla kwaye igcwele ubomi.
I-umami (ii-amino acids) kunye nobumnandi (iiswekile) obuveliswa kukuqhekeka kweesoya, irayisi, nerhasi, kunye netyuwa eyongeziweyo ngexesha lokuveliswa, kuhambelana nevumba, ii-asidi, ii-esters, kunye nee-alcohols eziveliswa kukuvutshelwa nge-yeast kunye ne-lactic acid bacteria, zinika iMiso incasa etyebileyo kunye nevumba elimnandi, kwaye zivuselela umdla wakho. EJapan, iMiso ityiwa kakhulu kwisuphu yeMiso. Ingongezwa kwintlanzi ephekiweyo, inyama, okanye imifuno njengesinongo, kunye neMiso, iswekile, iviniga, kunye nezinye izithako, ukuphucula incasa yesitya. Ukutya rhoqo kuluncedo empilweni. IMiso ityebile kwiproteni, amafutha, kunye neecarbohydrate, kunye nezondlo ezifana ne-iron, i-calcium, i-zinc, iivithamini B1 kunye ne-B2, kunye ne-niacin. Kuthiwa ubomi obude bamaJapan bunxulunyaniswa nokutya kwabo rhoqo iMiso.
Isuphu yeMiso kudala idlula ukutya nje. Luphawu lokufudumala kwentsapho eJapan, isikhumbuzo sikamama oxakekileyo ekuseni kakhulu we-“Chibi Maruko-chan.” Ikwayindawo yokuqala yokwamkela iindwendwe zaseJapan kwaye idlala indima ebalulekileyo ekuphekeni kwe-kaiseki, isebenza njengesithako esihlaziyayo nesidibanisayo.
Musa ukucinga ukuba uMiso unqunyelwe kwisuphu; inokusetyenziswa ngeendlela ezininzi, kuquka iisosi zokuqhotsa nezokufaka incasa! Makhe sihlolisise izitya ezahlukeneyo uMiso anokuziguqula zibe zizo.
UMisoInkukhu yebhotolo
Esi sidlo simnandi sisebenzisa iMiso nebhotolo ukuvala incasa yenkukhu efana ne-umami. Ukusebenzisa iMiso emhlophe kudala uburhabaxa obuthambileyo, ngelixa ukusebenzisa iMiso ebomvu kuvumela incasa yeMiso ukuba ikhanye.
Inkukhu kunye neMifuno exutyiweyoUMisoIsuphu
Ngeenyanga ezibandayo zasebusika, yongeza imifuno emininzi yeengcambu ezifana neetapile kunye neminqathe kwisuphu yakho yeMiso ukuze ikufudumale ngaphakathi. Kulula ukuyenza: yongeza nje iMiso oyithandayo kumhluzi owenziwe nge-kelp okanye ii-bonito flakes ezomisiweyo. Ukuze wongeze incasa, qaba kancinci inkukhu kunye nemifuno kwi-sesame oil ngaphambi kokuba uyipheke.
UMiso-I-Mackerel ephekiweyo
Fafaza ityuwa kwi-mackerel ukuze ususe ivumba lentlanzi. Emva koko, yongeza ijinja, iMiso, isosi yesoya, kunye ne-mirin (i-sweet sake) uze uyipheke kancinci imizuzu eli-10. Ungayitya emva nje kokupheka, kodwa ukuyiyeka ihlale malunga neyure kuvumela iincasa ezimnandi nezimnandi ukuba zingene kwintlanzi, zenze isitya sibe mnandi ngakumbi. Phinda ufudumale kwaye uphake ne-anyanisi eluhlaza.
UMiso IRamen
Xuba igalikhi eqoshiweyo, imbewu yesesame emhlophe eyosiweyo, ioyile yesesame, iswekile, i-sake, kunye nesosi yaseWorcestershire kunye neMiso uze uyifudumeze ukuze wenze ipaste yeMiso. Qhotsa inyama yengulube eqoshiweyo, ikhaphetshu, ipepile ebomvu, kunye nejinja epanini yokuthosa uze uyinonge ngetyuwa kunye nepepile emnyama. Galela iinoodles kumhluzi wethambo lenkukhu uze wongeze izinto ezizaliswayo kunye nepaste yeMiso ngaphambi kokuba uyiphake.
ZethuUMisoIntlama, eyenziwe ngobuchule baseJapan kangangeenkulungwane, isebenzisa iisoya eziphambili kunye nerayisi i-koji, ize ivunde ngokwendalo ukuze yenze incasa etyebileyo neyinkimbinkimbi. Nokuba yidashi emnandi ye-kelp kunye ne-bonito flakes, okanye indibaniselwano ye-tofu kunye namakhowa kumhluzi, ungayiphinda ngokulula loo ncasa imnandi yesiko. Iincasa zokwenyani zifumaneka kuwe. Yiza uze uzithengele eyakho!
Qhagamshelana:
I-Beijing Shipuller Co., Ltd.
I-WhatsApp: +86 136 8369 2063
Iwebhu: https://www.yumartfood.com/
Ixesha leposi: Disemba-31-2025