UMiso, isinongo sendabuko saseJapan, siye saba yintsika kwiindidi ezahlukeneyo zokutya kwaseAsia, esaziwa ngencasa yaso etyebileyo kunye nokuguquguquka kokupheka. Imbali yaso igubungela iminyaka engaphezu kwewaka leminyaka, igxile kakhulu kwiindlela zokupheka zaseJapan. Uphuhliso lokuqala lwe-miso lusekelwe kwinkqubo yokubilisa equka iisoya, eziguquke zaba ziintlobo ngeentlobo, nganye ineempawu zayo ezikhethekileyo, iincasa, kunye nokusetyenziswa kwayo ekuphekeni.
Imvelaphi Yembali
UMisoImvelaphi yayo ingalandwa emva kwixesha leNara (710-794 AD), xa yaziswa eJapan ivela eTshayina, apho iimveliso zesoya ezivundisiweyo ezifanayo zazisele zisetyenziswa. Igama elithi "miso" livela kumagama esiJapan athi "mi" (elithetha "ukunambitha") kunye "njalo" (elithetha "ukubilisa"). Ekuqaleni, i-miso yayithathwa njengento yodidi oluphezulu egcinelwe abantu abaphezulu; nangona kunjalo, kwiinkulungwane ezidlulileyo, yafikeleleka lula kuluntu ngokubanzi.
Imveliso yei-misoyinkqubo enomdla enokuthabatha naphi na ukusuka kwiinyanga ezimbalwa ukuya kwiminyaka eliqela. Ngokwesiko, iisoya ziyaphekwa kwaye zidityaniswe netyuwa kunye nekoji, isikhunta esibizwa ngokuba yiAspergillus oryzae. Lo mxube ushiywa ukuze uvunde, apho ikoji iqhekeza istatshi kunye neeproteni, nto leyo ebangela incasa etyebileyo ye-umami edume ngayo imiso.
Iingenelo zokutya okuvundisiweyo
Ukutya okubilisiweyo okufanai-miso, zenziwa ngenkqubo yendalo apho iintsholongwane, ezinje ngeebhaktheriya kunye negwele, ziqhekeza iiswekile kunye nesitatshi. Le nkqubo ayongezi nje kuphela ubunzima bokutya, kodwa ikwandisa nobomi bayo bokugcina ixesha. Ukutya okubilisiweyo kudla ngokuba ne-probiotics eninzi, eziziibhaktheriya eziphilayo ezibonelela ngezibonelelo zempilo. Ukubakho kwezi ntsholongwane ziluncedo kunceda kwincasa emuncu kunye nobume obukhethekileyo obenza ukutya okubilisiweyo kube mnandi kwaye kube mnandi.
Ukutya okuvundisiweyo kukwabonelela ngeenzuzo ezininzi zempilo. Kwaziwa ngokuxhasa impilo yokugaya ukutya ngokuphucula ibhalansi ye-microbiota yamathumbu, nto leyo enokukhokelela ekugayweni ngcono nasekufunxweni kwezondlo. Ukongeza, iiprobiotics ekutyeni okuvundisiweyo zinokunyusa inkqubo yomzimba yokuzikhusela, zinciphise umngcipheko wosulelo kunye nezifo. Ngokudibanisa ukutya okuvundisiweyo ekutyeni kwethu, singasebenzisa amandla azo okukhuthaza impilo kunye nokuphila kakuhle.
Iintlobo zeUMiso
UMisoIza ngeentlobo ezahlukeneyo, nganye yahlulwe ngemibala yayo, izithako zayo, ixesha lokubila kwayo, kunye neprofayili yencasa yayo. Ezi zilandelayo zezona ntlobo zixhaphakileyo kwaye zahlulwe ngemibala.
1. MhlopheUMiso(Shiro Miso): Ibonakala ngokuba nerayisi eninzi xa ithelekiswa neembotyi zesoya kunye nexesha elifutshane lokubila, imiso emhlophe inencasa emnandi nethambileyo. Olu hlobo ludla ngokusetyenziswa kwiidressing, marinades, kunye neesuphu ezikhaphukhaphu.
2. BomvuUMiso(Aka Miso): Ngokungafaniyo ne-miso emhlophe, i-miso ebomvu ivundiswa ixesha elide kwaye ineembotyi zesoya ezininzi, nto leyo ebangela umbala omnyama kunye nencasa eqinileyo, enetyuwa. Ihambelana kakuhle nezitya ezimnandi ezifana nezityu kunye nenyama eyosiweyo.
3. I-Mixed Miso (Awase)UMiso): Njengoko igama lisitsho, olu hlobo ludibanisa i-miso emhlophe nebomvu, nto leyo edibanisa ubumnandi be-miso emhlophe kunye nobunzulu bencasa ye-miso ebomvu. Isebenza njengokhetho oluguquguqukayo kwiindlela ezahlukeneyo zokupheka, ukusuka kwiisuphu ukuya kwii-marinades.
Ezo zezona ntlobo onokuzifumana evenkileni yokutya, kodwa kukho iintlobo ezahlukeneyo zemiso ezingaphezu kwe-1,300 onokuzazi nokuzithanda. Uninzi lwezi ntlobo zihlala zithiywe ngezithako zazo.
1. IngqolowaUMiso(Mugi Miso): Yenziwe ngengqolowa kunye neembotyi zesoya, inencasa eyahlukileyo emnandi kancinci kwaye ifana nomhlaba. Ihlala ibonakala imnyama kunemiso emhlophe kodwa ikhaphukhaphu kunemiso ebomvu, nto leyo eyenza ifaneleke kwiisosi kunye needressing.
2. IrayisiUMiso(Kome Miso): Olu hlobo lwenziwe ngerayisi kunye neesoya, ezifana nemiso emhlophe kodwa zingahluka ngombala ukusuka kokukhanya ukuya komnyama ngokusekelwe kwixesha lokubilisa. Irayisi yemiso inencasa emnandi nethambileyo, ilungele iisuphu kunye neediphu.
3. Iimbotyi zesoyaUMiso(Mame Miso): Yenziwe kakhulu ngeesoya, nto leyo ebangela umbala omnyama kunye nencasa eqinileyo, enetyuwa. Idla ngokusetyenziswa kwizitya ezimnandi ezifana nezityu kunye neesuphu, apho incasa yayo enamandla inokuphucula incasa iyonke.
Izicelo Zokupheka
UMisoiyakwazi ukuguquguquka kwaye ingasetyenziswa kwiindidi ezahlukeneyo zezitya. Idlala indima ebalulekileyo kwisuphu ye-miso, isidlo saseJapan esiqhelekileyo esisebenza njengesiqalo esithuthuzelayo. Ngaphandle kwezosuphu, i-miso iphucula incasa yee-marinade zenyama eyosiweyo kunye nemifuno, ii-dressing zeesaladi, kwanezinongo zezitya eziyosiweyo.
Kule mihla,i-misoingadityaniswa kwiiresiphi zanamhlanje, ezifana ne-eggplant egayiweyo, ibhotolo efakwe i-miso, okanye needizethi ezifana ne-miso caramel. Incasa yayo eyahlukileyo ihambelana nezithako ezahlukeneyo, yongeza ubunzulu kunye nobunzima kwizitya ezinencasa nezimnandi.
Isiphelo
UMisoayisiyonto nje yokuqhola; imele ubutyebi belifa lokupheka laseJapan. Imbali yayo ebanzi kunye neentlobo ngeentlobo zezityalo zibonisa ubugcisa bokuvubela kunye nempembelelo ebalulekileyo yezithako zengingqi.
Njengoko umdla wehlabathi jikelele ekutyeni kwaseJapan uqhubeka ukhula, i-miso ikulungele ukungena kwiikhitshi kwihlabathi liphela, ikhuthaza izitya ezintsha kunye neencasa. Nokuba ungumpheki onamava okanye umpheki wasekhaya, ukufunda iintlobo ezahlukeneyo ze-miso kunokuphakamisa ukupheka kwakho kwaye kukhuthaze uxabiso olunzulu lwesi sithako sakudala. Ukwamkela i-miso kwimisebenzi yakho yokupheka akupheleli nje ekuphuculeni iincasa kodwa kukwakunxibelelanisa nesiko eliye lachuma kangangeenkulungwane.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
I-WhatsApp: +86 136 8369 2063
Iwebhu:https://www.yumartfood.com/
Ixesha leposi: Oktobha-16-2024