Kwii-cuisines zaseJapan,umgubo wewasabiI-tang yayo ebukhali kunye nevumba elikhethekileyo lijike lahamba ne-sushi. Iindawo zokutyela zesushi ezithandwa kakhulu zisebenzisa iwasabi entsha, ngelixa abapheki basekhaya bethatha indawo yaboumgubo wewasabi. Nokuba yeyiphi na ifom, i-wasabi ihlala ivuselela umdla kunye nencasa yayo enamandla ngelixa ihambelana nolwazi olunzulu kunye nobukrelekrele benkcubeko yaseJapan.
Isithako esingundoqo seumgubo wewasabiiwasabi (Wasabia japonica), isityalo esihlala sihlala kwimisinga yaseJapan. Ngokwemveli, abapheki be-sushi bacofa kancinci kancinci iingcambu ze-wasabi entsha kwigrinder eyenziwe ngesikhumba sikakrebe ukwenza intlama entle. Nangona kunjalo, ngenxa yokuba iwasabi ineemfuno ezingqongqo kwindawo ekhulayo kwaye iyabiza, ishishini lokutya lanamhlanje lenzaumgubo wewasabingokomisa kunye nokusila i-wasabi rhizomes, okanye ukuxuba nezinye izithako ezifana nehorseradish kunye nembewu yemostade. Le powder kufuneka ixutywe kuphela ngamanzi ukubuyisela i-flavour efana ne-wasabi entsha, engagcini nje kuphela iimpawu ze-spicy, kodwa iphucula kakhulu ukusetyenziswa kokusetyenziswa.
Kwinkqubo yokungcamla i-sushi,umgubo wewasabiayisosinongo esilula, kodwa sidlala iindima ezininzi ezisebenzayo:
1. Isithintelo se-antibacterial yendalo
Uphando lwezenzululwazi lubonisa ukuba iikhompawundi ze-isothiocyanate ezifumaneka kwi-wasabi zineepropathi ezinamandla zokulwa ne-antibacterial, zithintela ngokufanelekileyo ii-parasites ezahlukeneyo kunye neebhaktheriya ezinokuthi zibekho kwi-sashimi. Ngexesha le-Edo, xa ifriji yayingafumaneki ngokubanzi, abapheki be-sushi babebeka intlama ye-wasabi phakathi kwe-sashimi kunye nerayisi yeviniga ukuze bakhusele izidlo ngokusebenzisa iimpawu zayo zendalo ze-antiseptic. Olu qheliselo luye lwaqhubeka ukuza kuthi ga kumaxesha anamhlanje kwaye luhlala ilinyathelo elibalulekileyo kubugcisa bokulungiselela i-sushi.
2. Master of incasa balance
Ubuqholo beumgubo wewasabiyahlukile ekutshisweni kwetshili pepper. Ivumba layo elirhabaxa liya ngqo ebuchotsheni ngomngxuma weempumlo, lizisa “uhlaselo lweempumlo” olupholileyo ngoko nangoko, oluthi ke luphele ngokukhawuleza, lushiye incasa emnandi. Le "aesthetics yentlungu" ikhethekileyo inokunciphisa imvakalelo enamafutha e-sashimi kwaye yandise incasa entsha kunye neswiti yokutya kwaselwandle. Xa kutyiwa i-sushi, ubumuncu berayisi yeviniga, ukutyeba kwesashimi kunye nobulawu bewasabi benza i-symphony yencasa yomaleko.
3. Ukuvuswa kwevumba
Ifilosofi yokutya yaseJapan igxininisa umanyano "lwevumba, incasa kunye nombala". Iimolekyuli zevumba eliguquguqukayo lomgubo wemostade zinokusebenza ngokukhawuleza i-olfactory receptors kwaye zigqibezele incasa yokutshisa ngaphambi kokuba ukutya kuchukumise incam yolwimi. Le "i-aroma prelude" iphinda kabini i-sensory acuity ye-diners, kwaye ifaneleke ngokukodwa ukudibanisa kunye nezithako ezifana ne-tuna belly kunye ne-urchin yolwandle enomxholo ophezulu wamafutha ukuphepha ukukhathala ukunambitha.
Kwiibhari zesushi zobuchwephesha, abapheki baya kulungelelanisa ubungakanani bemostade ngokweentlobo ezahlukeneyo zeentlanzi: intwana yentlanzi emhlophe isetyenziselwa ukomeleza ubutsha, kwaye inani elifanelekileyo lentlanzi ebomvu liyasetyenziswa ukukhulula ukutyeba. Kwizidlo eziqhelekileyo, ukunyibilikisa ubungakanani obufanelekileyo bomgubo wemostade kumanzi abandayo (hayi amanzi ashushu ukunqanda ukuguquguquka kwevumba elimnandi), ukuyishiya kangangemizuzu emi-2-3 de i-enzymatic reaction igqitywe ngaphambi kokuba isetyenziswe inokufumana eyona ncasa ilungileyo. Kuyaphawuleka ukuba ukuxubana rough ofumgubo wewasabikunye ne-soy sauce yinkcitho yemithombo yendalo - oku akugcini nje ukutshabalalisa ingqiqo yolawulo, kodwa iphinda ikhawuleze ukulahleka kwephunga.
Ukusuka kwezamayeza ukuya kokutyiwayo, ukusuka kokukhethekileyo ukuya kwisinongo sikawonke-wonke, ukuvela kweumgubo wewasabisibonisa ubulumko bomntu ekusebenziseni indalo. Kwitheyibhile yokutyela yanamhlanje elandela ukusebenza kakuhle, oku luhlaza kusabambelele kumsebenzi wayo wokuqala: ukukhusela ukunyaniseka kokutya ngokuthamba okubukhali, ukuze yonke indibano phakathi kwesushi kunye nemilebe kunye namazinyo ibe yingxoxo yenkcubeko kwimilinganiselo yeemvakalelo.
Umthengisi weenqanawaumgubo wewasabiukhetha imathiriyeli ekrwada ekumgangatho ophezulu kwaye wenze umlinganiselo wegolide, usebenzisa itekhnoloji yomkhenkce yobushushu obuphantsi ukutshixa i-isothiocyanates esebenzayo, kwaye ibuyisela ukuhlaziyeka okugqithisileyo kunye nobumnandi be-wasabi esanda kumhlaba. Ingxowa nganye yomgubo icocwe ngeenkqubo ezininzi kwaye idlulise i-ISO22000 kunye ne-BRC izatifikethi ezimbini, ezikuvumela ukuba uzive incasa ecocekileyo yendalo.
Nokuba kukugqibezela ukugqiba kwesushi ebanjwa ngesandla, iqabane lesitya sesashimi, okanye isitshixo sempembelelo yokutya, iShipullerumgubo wewasabiyoyisa ngokulula incasa yengcaphephe yabapheki abaziingcali kunye nezidlo zosapho kunye nencasa yayo eshinyeneyo nethambileyo kunye nevumba elidubulayo ngoko nangoko. "Iziqholo kodwa azikrwitshwanga, zintsha kwaye zihlala zihlala" -ingcebiso eqinisekisiweyo ngabaphathi bendawo yokutyela ye-sushi, vumela itafile yakho yokutyela iphucule ngoko nangoko ukuya kwinqanaba leendawo zokutyela zaseJapan!
Cofa ukudibana ngoku, kwaye uvumele umlingo oluhlaza weShipuller utofe amandla amatsha kulo lonke uluma lwesushi. Umgangatho ufana ne-wasabi, ukunyaniseka kufana nenjongo yantlandlolo - sidibana kuphela kude nencasa.
Qhagamshelana
I-Beijing Shipuller Co., Ltd.
WhatsApp: +86 186 1150 4926
Iwebhu:https://www.yumartfood.com/
Ixesha lokuposa: Apr-23-2025