Kwiindlela zokupheka zaseJapan,umgubo we-wasabingenxa yevumba layo elibukhali nevumba layo elikhethekileyo, iye yaba yinto emnandi kakhulu ehambisana ne-sushi. Iindawo zokutyela ze-sushi ezithandwa kakhulu zisebenzisa i-wasabi entsha, ngelixa abapheki basekhaya besebenzisa i-wasabi entsha endaweni yayo.umgubo we-wasabiNokuba injani na indlela ebhalwe ngayo, i-wasabi isoloko ivuselela umdla ngencasa yayo enamandla ngelixa ivuselela ulwazi olunzulu kunye nobukrelekrele benkcubeko yaseJapan.
Isithako esiphambili seumgubo we-wasabiyi-wasabi (iWasabia japonica), isityalo esihlala sikhona esivela kwimilambo eJapan. Ngokwesiko, abapheki be-sushi babezihlikihla kancinci iingcambu ze-wasabi entsha kwi-grinder eyenziwe ngesikhumba sikashaka ukuze benze intlama entle. Nangona kunjalo, ngenxa yokuba i-wasabi ineemfuno ezingqongqo kwindawo ekhulayo kwaye ibiza kakhulu, ishishini lokutya lanamhlanje lenzaumgubo we-wasabiNgokumisa nokucola iirhizomes ze-wasabi, okanye ngokuzixuba nezinye izithako ezifana nembewu ye-horseradish kunye ne-mustard. Le mpuphu ifuna ukuxutywa namanzi kuphela ukuze kubuyiselwe incasa efana neye-wasabi entsha, engagcini nje ngokugcina iimpawu zayo ezibukhali, kodwa ikwaphucula kakhulu ukusebenziseka kwayo.
Kwinkqubo yokungcamla i-sushi,umgubo we-wasabiayisiyonto ilula yokuzilolonga, kodwa idlala indima ezininzi ezisebenzayo:
1. Umqobo wendalo wokulwa neentsholongwane
Uphando lwesayensi lubonisa ukuba iikhompawundi ze-isothiocyanate ezifumaneka kwi-wasabi zineempawu ezinamandla zokulwa ne-bacteria, zithintela ngempumelelo iintsholongwane ezahlukeneyo kunye neebhaktheriya ezinokubakho kwi-sashimi. Ngexesha le-Edo, xa kwakungasetyenziswa kakhulu efrijini, abapheki be-sushi babebeka i-wasabi paste phakathi kwe-sashimi kunye nerayisi yeviniga ukukhusela abatyayo ngokusebenzisa iimpawu zayo zendalo zokubulala iintsholongwane. Olu hlobo lonyango luye lwaqhubeka nanamhlanje kwaye luhlala lulinyathelo elibalulekileyo kubugcisa bokulungiselela i-sushi.
2. Ingcali yokulinganisela incasa
Ubunongo beumgubo we-wasabiyahlukile kwimvakalelo yokutsha kwepepile yetshili. Ivumba layo elibi liya ngqo engqondweni ngempumlo, lizisa "uhlaselo lwempumlo" olukhawulezileyo, oluthi emva koko luphele ngokukhawuleza, lushiye incasa emnandi emva koko. Olu "buhle bentlungu" lukhethekileyo lunokunciphisa imvakalelo enamafutha yesashimi kwaye lukhulise incasa entsha nemnandi yokutya kwaselwandle. Xa kutyiwa i-sushi, ubumuncu berayisi yeviniga, ubumuncu be-sashimi kunye nobukhali be-wasabi zenza i-symphony yencasa eneengqimba.
3. Ukuvuka kwevumba
Ifilosofi yokutya yaseJapan igxininisa umanyano "lwevumba elimnandi, incasa, kunye nombala". Iimolekyuli zevumba eliguquguqukayo zepowder ye-mustard zingenza ngokukhawuleza ii-receptors ze-olfactory zize zigqibezele ukufudumeza incasa ngaphambi kokuba ukutya kuchukumise incam yolwimi. Le "aroma prelude" iphinda kabini ubukhali beemvakalelo zabatyayo, kwaye ifanelekile ngokukodwa ukudibanisa izithako ezifana ne-tuna belly kunye ne-sea urchin enamafutha amaninzi ukuze kuthintelwe ukudinwa kwencasa.
Kwii-sushi bar zobungcali, abapheki baya kulungisa ubungakanani be-mustard ngokweentlobo ezahlukeneyo zeentlanzi: inani elincinci leentlanzi ezimhlophe lisetyenziselwa ukuphucula ubutsha, kwaye inani elifanelekileyo leentlanzi ezibomvu lisetyenziselwa ukunciphisa uburhabaxa. Kwabo badla rhoqo, ukunyibilikisa inani elifanelekileyo le-mustard powder emanzini abandayo (hayi amanzi ashushu ukuze kuthintelwe ukubola kwevumba), kushiye imizuzu emi-2-3 de kugqitywe i-enzyme reaction ngaphambi kokuba kusetyenziswe kunokufumana incasa engcono. Kubalulekile ukuqaphela ukuba ukuxuba okurhabaxa kweumgubo we-wasabikwaye isosi yesoya yinkcitho yezixhobo zendalo - oku akutshabalalisi nje kuphela ingqiqo yokulawula, kodwa kukhawulezisa nokulahleka kwevumba.
Ukususela kwizinto zokwelapha ukuya kwizinto ezityiwayo, ukusuka kwizinto ezikhethekileyo ukuya kwizinto ezisetyenziswa esidlangalaleni, ukuvela kwezintoumgubo we-wasabiibonisa ubulumko babantu ekusebenziseni indalo. Kwitafile yokutyela yanamhlanje elandela ukusebenza kakuhle, olu luhlaza lusabambelele kumsebenzi walo wokuqala: ukukhusela ubunyani bokutya ngobubele obubukhali, ukuze yonke intlanganiso phakathi kwesushi nemilebe namazinyo ibe yincoko yenkcubeko kuzo zonke iinkalo zeemvakalelo.
Umqhubi weShipullerumgubo we-wasabiIkhetha izinto eziluhlaza ezikumgangatho ophezulu kwaye yenze iireyithingi zegolide, isebenzisa iteknoloji yokomisa ngokuqandisa ngobushushu obuphantsi ukutshixa ii-isothiocyanates ezisebenzayo, kwaye ibuyisela ubutsha kunye nobumnandi obugqithisileyo be-wasabi esandula ukugaywa. Ingxowa nganye yomgubo icocwa ngeenkqubo ezininzi kwaye iphumelele iziqinisekiso ezimbini ze-ISO22000 kunye ne-BRC, ekuvumela ukuba uzive incasa yendalo.
Nokuba kukugqibezela i-sushi ephathwa ngesandla, iqabane lesitya se-sashimi, okanye isitshixo sokuphefumlela ukutya okunobuchule, iShipullerumgubo we-wasabiIyakwazi ukoyisa ngokulula incasa ecacileyo yabapheki abaziingcali kunye nabatyeli bosapho ngobuninzi bayo obuthambileyo nobuthambileyo kunye nevumba layo eliqhakaza ngokukhawuleza. "Inongwe kodwa ayikrwitshi, intsha kwaye ihlala ixesha elide" - ingcebiso eqinisekisiweyo ngabaphathi beendawo zokutyela ze-sushi, vumela itafile yakho yokutyela iphucuke ngoko nangoko iye kwinqanaba leendawo zokutyela zokutya zaseJapan!
Cofa ukuze ujonge ngoku, kwaye uvumele umlingo oluhlaza kaShipuller ufake amandla amatsha kuyo yonke into etyiwa yisushi. Umgangatho ufana newasabi, ukunyaniseka kufana nenjongo yokuqala – sisekude kakhulu nobumnandi.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
I-WhatsApp: +86 186 1150 4926
Iwebhu:https://www.yumartfood.com/
Ixesha leposi: Epreli-23-2025