UMiso, isinongo esiqhelekileyo saseJapan, sele sisisiseko kwiintlobo ezahlukeneyo zokutya zase-Asia, ezidume ngencasa etyebileyo kunye nokuguquguquka kweendlela zokupheka. Imbali yayo ithatha iwaka leminyaka, ifakwe nzulu kwiindlela zokupheka zaseJapan. Uphuhliso lokuqala lwe-miso lugxininise kwinkqubo yokuvutshelwa ebandakanya iimbotyi zesoya, eziye zaguquka zaba yindidi yeentlobo, nganye iqhayisa ngeempawu ezikhethekileyo, i-flavour, kunye nezicelo zokupheka.
Imvelaphi yezembali
UMisoImvelaphi inokulandwa emva kwixesha leNara (710-794 AD), xa yaziswa eJapan ukusuka eChina, apho iimveliso zesoya ezibilisiweyo zazisele zisetyenziswa. Igama elithi “miso” lithatyathwe kumagama esiJapan athi “mi” (elithetha “ukungcamla”) nelithi “so” (elithetha “ukugwela”). Ekuqaleni, i-miso yayithathwa njengento yokunethezeka egcinelwe i-elite; noko ke, ukutyhubela iinkulungwane, iye yafikeleleka ngakumbi kubantu abaninzi.
Imveliso yemisoyinkqubo enika umdla enokuthi ithathe naphi na ukusuka kwiinyanga ezimbalwa ukuya kwiminyaka emininzi. Ngokwemveli, iimbotyi zesoya ziyaphekwa kwaye zidityaniswe netyuwa kunye nekoji, ukungunda okubizwa ngokuba yiAspergillus oryzae. Lo mxube uyekwe ukuba uvundiswe, ngelo xesha ikoji iqhekeza isitatshi kunye neeproteni, nto leyo ekhokelela kwincasa etyebileyo yomami ethi i-miso ibhiyozelwe ngayo.
Iingenelo zoKutya okuGwiniweyo
Ukutya okuvundisiweyo njengemiso, zidalwe ngenkqubo yendalo apho ii-microorganisms, ezifana neebhaktheriya kunye nemvubelo, ziqhekeza iswekile kunye nesitashi. Le nkqubo ayifaki nje ubunzima bokutya, kodwa iphinda ikhulise ubomi bayo beshelufu. Ukutya okuvundisiweyo kuhlala kutyebile kwiiprobiotics, eziziibhaktheriya eziphilayo ezibonelela ngezibonelelo zempilo. Ubukho bezi microorganisms ziluncedo bunegalelo kwincasa ebhityileyo kunye nemibala eyahlukileyo eyenza ukutya okuvundisiweyo kwahluke kwaye kumnandi.
Ukutya okuvundisiweyo kukwabonelela ngentaphane yeenzuzo zempilo. Ziyaziwa ngokuxhasa impilo yokugaya ngokuphucula ibhalansi ye-gut microbiota, enokuthi ikhokelele ekugayweni okungcono kunye nokufunxa izondlo. Ukongeza, iiprobiotics kukutya okuvundisiweyo kunokunyusa amajoni omzimba, ukunciphisa umngcipheko wosulelo kunye nezigulo. Ngokudibanisa ukutya okuvundisiweyo kwizidlo zethu, sinokusebenzisa amandla abo ukukhuthaza impilo yonke kunye nokuphila kakuhle.
Iintlobo zeUMiso
UMisoIza kwiindidi ezininzi, nganye yahlulwe ngemibala yayo, izithako, ixesha lokubila, kunye neprofayile yencasa. Oku kulandelayo zezona ntlobo zixhaphakileyo zifumaneka kwaye zihlelwa ngokombala.
1. MhlopheUMiso(Shiro Miso): Ibonakaliswe ngomlinganiselo ophezulu werayisi kwiimbotyi zesoya kunye nexesha elifutshane lokubilisa, i-miso emhlophe inika incasa emnandi kunye nethambileyo. Olu hlobo luhlala lusetyenziswa kwiingubo zokugqoka, ii-marinades, kunye neesuphu ezilula.
2. EbomvuUMiso(Aka Miso): Ngokwahlukileyo kwi-miso emhlophe, i-miso ebomvu ingena kwinkqubo yokuvubela ende kwaye iqulethe iimbotyi zesoya ezininzi, ezikhokelela kumbala omnyama kunye nencasa eyomeleleyo, enetyuwa. Idityaniswa kakuhle nezitya ezityebileyo ezifana nesityu kunye nenyama eqhotsiweyo.
3. Uxube uMiso (AwaseUMiso): Njengoko igama libonisa, olu hlobo ludibanisa zombini i-miso emhlophe kunye nebomvu, ibetha ibhalansi phakathi kobumnandi be-miso emhlophe kunye nobunzulu be-flavour ebomvu ye-miso. Isebenza njengenketho eguquguqukayo kwiindlela zokupheka ezahlukeneyo, ukusuka kwiisuphu ukuya kwii-marinades.
Ezo ziindidi onokuthi uzifumane kwivenkile yokutya, kodwa kukho ngaphezulu kwe-1,300 yeendidi ezahlukeneyo ze-miso ukuze uzazi kwaye uzithande. Uninzi lwezi ntlobo zidla ngokubizwa ngegama lezithako zazo.
1. IngqolowaUMiso(Mugi Miso): Yenziwe ngokuyintloko ngengqolowa kunye neembotyi zesoya, inencasa eyahlukileyo enencasa eswiti kunye nesemhlabeni. Ngokuqhelekileyo ibonakala imnyama kune-miso emhlophe kodwa ilula kune-miso ebomvu, iyenza ilungele iisosi kunye nokunxiba.
2. IrayisiUMiso(Kome Miso): Olu didi lwenziwe ukusuka kwirayisi kunye neembotyi zesoya, ngokufana ne-miso emhlophe kodwa zinokuhluka ngombala ukusuka ekukhanyeni ukuya kumnyama ngokusekwe kubude bexesha lokubila. I-Rice miso inika incasa emnandi kunye nethambileyo, ilungele isuphu kunye nediphu.
3.Imbotyi yesoyaUMiso(Mame Miso): Yenziwe ikakhulu kwiimbotyi zesoya, ezikhokelela kumbala omnyama kunye nencasa eyomeleleyo, enetyuwa. Ihlala isetyenziswa kwizitya ezityebileyo ezifana nesityu kunye neesuphu, apho incasa yayo eyomeleleyo inokuphucula iprofayile yencasa.
Izicelo Culinary
UMisoiguquguquka ngendlela emangalisayo kwaye inokusetyenziswa kuluhlu olubanzi lwezitya. Idlala indima ephambili kwisobho se-miso, isitya sendabuko saseJapan esisebenza njengesiqalo esithuthuzelayo. Ngaphandle kweesuphu, i-miso iphucula incasa yeemarinades kwinyama eyojiweyo kunye nemifuno, izinxibo zeesaladi, kunye nesinongo sezitya ezigcadiweyo.
Namhlanje,misoinokuhlanganiswa kwiiresiphi zangoku ngakumbi, ezifana ne-miso-glazed eggplant, ibhotolo efakwe i-miso, okanye iidessert ezifana ne-miso caramel. I-flavour yayo ekhethekileyo ihambelana neentlobo ezahlukeneyo zezithako, zongeza ubunzulu kunye nobunzima kuzo zombini izitya ezinomsoco kunye ne-sweet.
Ukuqukumbela
UMisoingaphezulu nje kwesinongo; imele inkalo etyebileyo yelifa lemveli lokupheka laseJapan. Imbali yayo ebanzi kunye neentlobo ezahlukeneyo zibonisa ubugcisa bokubilisa kunye nefuthe elibalulekileyo lezithako zengingqi.
Njengoko umdla wehlabathi kukutya kwaseJapan uqhubeka ukhula, i-miso ikulungele ukungena ekhitshini kwihlabathi liphela, ikhuthaza izitya kunye neencasa ezintsha. Nokuba ungumpheki onamava okanye ungumpheki wekhaya, ukukhangela kwiindidi ezahlukeneyo ze-miso kunokunyusa ukupheka kwakho kwaye kukhuthaze uxabiso olunzulu ngesi sithako sakudala. Ukwamkela i-miso kwiinzame zakho zokupheka akugcini nje ukukhulisa incasa kodwa kukunxibelelanisa nesithethe esiye sakhula kangangeenkulungwane.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
WhatsApp: +86 136 8369 2063
Iwebhu:https://www.yumartfood.com/
Ixesha lokuposa: Oct-16-2024