Miso, ixesha lokuphamba kwemveli laseJapan, libe lilitye lembombo kwii-cuisines ezahlukeneyo ze-Asia, edume ngencasa ye-flauvery kunye nokungasebenzi kakuhle. Imbali yayo ichitha iwaka leminyaka, ifakwe ngokunzulu kwiindlela zokuziphatha zaseJapan. Uphuhliso lokuqala lwe-miO lusekwe kwinkqubo yokuxoka ebandakanya iimbotyi zesoya, eziguqulweyo zaba luluhlu lweentlobo, iimpawu ezizodwa, iimpawu ezizodwa, iincasa, kunye nezicelo zokuchonga.
Imvelaphi yembali
MisoImvelaphi inokulandelwa kwi-Nara Times (710-794 AD), xa kwaziswa kwiJapan eTshayina, apho iimveliso ezifanayo zesoybean sele zisetyenzisiwe. Ibinzana elithi "Miso" livela kumagama aseJapan "Mi" (othetha "ukungcamla") kwaye "ke" (okuthetha "). Ekuqaleni, i-miso yaqwalaselwa ngento enesidima egcinelwe u-Elite; Nangona kunjalo, ukutyhubela iinkulungwane, yafikeleleka kakhulu kubemi ababanzi.
Ukuveliswa kwemisoyinkqubo ebangela umdla enokuthatha naphi na ukusuka kwiinyanga ezimbalwa ukuya kwiminyaka eliqela. Ngokwesiko, iimbotyi zesoya ziphekwe kwaye zidityaniswe ngetyuwa kunye no-koji, ukubumba obizwa ngokuba nguShergilus Oryzae. Lo mxube ushiywe efudle, apho i-koji iqhekeza ii-stails kunye neeproteni, ezikhokelela kwi-Inori-touse etyebileyo ye-UMAMI ebhiyozelweyo.
Izibonelelo zokutya okuphelisiweyo
Ukutya okuthe kratya njengemiso, zidalwe ngenkqubo yendalo apho i-microorganisms, ezinje ngebhakteria kunye negreeli, iqhekeza iswekile kunye neenkwenkwezi. Le nkqubo ayikongezanga kuphela ukuntywila ngokutya, kodwa kwandiswa ubomi beshelup. Ukutya okuphelisiweyo kuhlala kubutyebi kwii-piriotics, ezihlala iintsholongwane ezibonelela ngezibonelelo zempilo. Ubukho bale microorponisms efanelekileyo inegalelo kwingcambu ye-tangy kunye nokutshekisha okwahlukileyo okwenza ukutya okuthe kratya kwaye kube mnandi.
Ukutya okutshintshwa kukwabonelela ngesibonelelo sezempilo. Bayaziwa ukuba baxhase impilo yokugaya impilo yokuphucula ibhalansi ye-Gut Borbiota, enokukhokelela ekunciphiseni okungcono kunye nokuthatyathwa kwesondlo. Ukongeza, i-piruitics ekutyeni ekwenziweyo inokuphucula inkqubo yokuzikhusela, ukunciphisa umngcipheko wokosuleleka kunye nezifo. Ngokudibanisa ukutya okugxothiweyo kwizidlo zethu, sinokubopha amandla abo okukhuthaza impilo kunye nentlalontle yethu.
Iintlobo zeMiso
MisoIza ngeendlela ezininzi, nganye eyahlukileyo ngemibala yayo, izithako zayo, ubude bexesha, kunye neprofayile yencasa. Oku kulandelayo zezona ntlobo zihlala zifunyanwa kwaye zihlulwe ngombala.
1. MhlopheMiso. Olu hlobo luhlala luqeshwa ngokunxiba, kumabanga aphezulu, kunye neesuphu ezikhanyayo.
2. IbomvuMiso. Ihamba kakuhle ngemitya enentliziyo njengeentokazi kunye ne-goats.
I-3.Miso): Njengoko igama libonisa, oluhlobo ludibanisa i-Mill Ship kwaye ibomvu, ibetha ibhalansi phakathi kobumnandi be-mis emhlophe kunye nobunzulu beencasa ze-mido ebomvu. Isebenza njengenketho yokuguquguquka kwiindlela ezahlukeneyo zokupheka, kwiisuphu ukuya kumasekede.
Ezo ziintlobo onokuthi uzifumane kwivenkile ethengisa ukutya, kodwa kukho iintlobo ezahlukeneyo ze-1,300 ezahlukeneyo zeMiso ukwazi kunye nothando. Uninzi lwezi ntlobo zihlala zibiziwe emva kwezithako zazo.
1. IngqolowaMiso. Ngokwesiqhelo ivela mnyama kune-mis emhlophe kodwa ilula kune-Red Mismo, iyenza ilungele iisosi kunye nokunxiba.
2. IrayisiMiso. I-raice miso ibonelela ngencasa emnandi kwaye ethambileyo, ilungele isuphu kunye ne-dips.
3.SoybeanMiso. Ihlala isetyenziswa kwizitya ezinentliziyo ezinjengee-stews kunye nesuphu, apho incasa yayo eyomeleleyo inokuphucula iprofayile ye-flavoib iyonke.
Izicelo zokuchonga
MisoInokubetheleka kakhulu kwaye inokusetyenziswa kuluhlu olubanzi lwezitya. Idlala indima ephambili kwiSobho yeMiso, isitya sesintu sesiko esisebenza njengomqanda othuthuzelayo. Ngaphandle kwesups, i-miso iphucula incasa ye-marina asematines yenyama etshisiweyo kunye nemifuno, ukunxiba kwiisaladi, kunye nokufumana izitya ezinamachiza.
Kule mihla,misoUnokudityaniswa kwiindlela zokupheka zale mihla, ezinje nge-miso-iqanda iqanda, ibhotolo engasetyenziswanga kakuhle, okanye i-desserts, nokuba i-Dessert ayifani ne-miyo caramel. I-flavoous yayo eyahlukileyo ihambelana neentlobo ezahlukeneyo zezithako, ukongeza ubunzulu kunye nobunzima kuzo zombini izitya zenkani kunye nezimnandi.
Ukuqukumbela
Misoingaphezulu nje kwexesha elithile; Imele inkalo yesityebi yelifa le-Japan. Iindidi zayo ezibanzi zembali kunye neentlobo ezahlukeneyo zibonisa ubugcisa bokubiwa kunye nefuthe elibonakalayo lemimandla.
Njengoko inzala yehlabathi kwi-cuisine yaseJapan iyaqhubeka nokunyuka, i-miso ilungele ukuthoba ikhitshi emhlabeni wonke, khuthaza izitya ezitsha kunye neencasa. Nokuba ungumpheki onamava okanye umpheki wekhaya, unesifo kwiintlobo ezahlukeneyo ze-mis unokuphakamisa ukupheka kwakho kwaye ukhuthaze uxabiso olunzulu kwesi sithako sakudala. Ukwamkela i-miso kwimizamo yakho ye-Pulinary ayiphuhli kuphela i-flavors kuphela kodwa ikwanxibelelanisa nesiko eliye laphuma kangangeenkulungwane.
Uqhagamshelo
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I-Post Time: Oct-16 ukuya ku-2004