I-Sushi kunye ne-sake yi-pairing yakudala eyonwabele okanye iinkulungwane. Iincasa ezithambileyo zesushi zincedisana nobuqili be-sake, ukudala amava okutya ahambelanayo.Sake, eyaziwa ngokuba yi-sake, yiwayini yerayisi yaseJapan eye yaveliswa ngaphezu kweminyaka eyi-1,000. Yenziwe ngokuvundisa irayisi ekhazimlisiweyo kunye namanzi kwaye inenkangeleko yencasa eyodwa, ukusuka ekukhanyeni kunye neentyatyambo ukuya kwityebileyo kunye nobunzima.
Xa kuziwa ekubhanqeni i-sushi kunye nesizathu, kukho izinto ezimbalwa eziphambili ekufuneka ziqwalaselwe. Eyokuqala luhlobo lwesushi ephakwayo. Izibini zeSake zihamba kakuhle ngokukhanya, i-sushi ethambileyo, enje ngesashimi, i-nigiri, kunye neeroli. Ezi ntlobo ze-sushi zivumela incasa ye-sake ukuba ibonakale ngaphandle kokugqunywa ngeesosi ezinzima okanye iincasa ezinamandla.
Enye into ebalulekileyo ekufuneka iqwalaselwe bubushushu be-sake.Sakeinokunikwa kushushu okanye kubanda, kwaye ubushushu bunempembelelo enkulu kwindlela edibana ngayo nesushi. Ngokubanzi, ukukhanya, into ethambileyo inikezelwa kakuhle ipholile, ngelixa i-sake etyebileyo, entsokothileyo inokonwatyelwa kumaqondo obushushu asezantsi. Xa ubhanqa i-sake kunye ne-sushi, kubalulekile ukuqwalasela ubushushu be-sake kunye nendlela edibana ngayo nencasa yesushi.
Esinye sezizathu ezenza ukuba izibini zisebenze kakuhle kunye ne-sushi kukukwazi ukucoca inkalakahla. Incasa ecocekileyo, ekrwada ngenxa inceda ukuhlaziya inkalakahla phakathi kokulunywa kwe-sushi, ivumela abatyayo ukuba banandiphe ngokupheleleyo incasa yesiqwenga ngasinye. Ukongeza, ubuswiti obuchuliweyo be-sake kunye ne-asidi yongeza incasa yeumami yesushi, idala amava okutyela akhumbulekayo ngokwenene.
Xa kufikwa kwindibaniselwano ethile, kukho indibaniselwano yeklasikhi ethandwa kakhulu. Ngokomzekelo, ukukhanya kunye neentyantyambo zidibanisa ngokugqibeleleyo kunye ne-sashimi ethambileyo yentlanzi emhlophe, ngelixa i-sake ecebileyo, eyinkimbinkimbi iya kuncedisa i-flavour enesibindi ye-salmon okanye ityhuna. Ukongeza, i-effervescence ye-sparkling sake ihambelana ngokugqibeleleyo kunye netyuwa ye-oyster okanye ezinye iintlanzi zaselwandle.
Kwiminyaka yakutshanje, kukho ukwanda kokufumaneka kunye nokwahlukahlukana kwe-sake kwiindawo ezininzi zehlabathi. Oku kunika abatyeleli ngamathuba amatsha okuphonononga ilizwe le-sake kwaye bafumanise ukuba i-sake inokuphucula njani amava abo okutya, ngakumbi xa zidityaniswe ne-sushi.
Ngokuphathelele ukupakishwa kwe-sake, sine-150ml, i-200ml, i-300ml, i-500ml, i-750ml kunye ne-1.8L. Kukwakho neebhakethi ze-18L ukuze abathengi bazikhethele iimeko ezahlukeneyo zokusetyenziswa. Ukongeza kwi-sake, sikwanazo neencasa ezahlukeneyo zewayini yeziqhamo. Incasa yodwa kwaye imnandi, kwaye ukupakishwa kumnandi.
Lilonke, ukudibanisa i-sushi kunyeSakesisithethe esibekekileyo esiqhubeka sisonwabisa abantu abatyayo kwihlabathi liphela. Iincasa ezithambileyo ze-sushi kunye nobuqili bokwenza kuyancedisana ukudala amava amahle kunye nokwanelisayo kokutya. Nokuba yonwatyiswe kwibha yesushi yaseJapan okanye kwindawo yokutyela yanamhlanje kwisixeko esiphithizelayo, ukudibanisa i-sushi kunye ne-sake luyolo lokwenyani lwe-gastronomic ekufuneka bonke abathandi bokutya newayini befanele ukuba namava.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
WhatsApp: +86 178 0027 9945
Iwebhu:https://www.yumartfood.com/
Ixesha lokuposa: Aug-11-2024