EJapane, i-sushi encane kakhulu nolwandle oluthe xaxa, ngakho-ke ukudla kulawulwa yizinhlanzi zasolwandle nazo zonke izinhlobo ze-algae futhi cishe azikho amazambane ama-starchy anesinkwa namafutha amanoni. Ngenxa yalokho, usuku nosuku lwamaJapane olujwayelekile lithatha ama-calories angaphansi kwesigamu kunaseYurophu, ngenkathi ezwa impilo egcwele futhi ejabulisayo. Akusilo yini, ithemba elilingayo - ukwengeza ulwandle oluncane lwemilingo yaseJapane ekudleni? Ngaphezu kwalokho, akunzima ukwenza lokhu: kwanele ukuthi ufunde ukuthi ungalungisa kanjani ukudla okubizwa nge-sushi (noma i-sushi, njengalabo abaqondayo ama-phonetics aseJapane athi). Sushi: zokupheka nezindlela zokulungiselela - esihlokweni sethu.
Mayelana nezinti kanye namakhephe
Iqiniso elifuna ukwazi: ezindaweni zokudlela zesiJapane zendabuko, abapheki bavunyelwe ukupheka i-sushi ngemva kweminyaka eyishumi yokufunda. Kodwa-ke, kukhona izimfihlo eziyisisekelo zokwenza umsebenzi, wonke umuntu angaziqonda, futhi ekhaya. Kodwa-ke, ukuqala, kuzodingeka ugibele esitolo futhi uthenge:
• i-bamboo mat encane (ngosizo lwayo uzothatha imiqulu);
• izinketho;
• isitsha esingajulile (kuhle ukuxuba i-soy sauce nge-wasabi ebukhali).
Sekuyisikhathi eside sinquma umbuzo ngesisetshenziswa esiyisisekelo, sidlulela kwimikhiqizo. Ukunakwa: kufanele bathengwe masinyane ngaphambi kokulungiselela ama-sushi - izithako zokudla kwangempela kweJapane kufanele zibe zintsha ngangokunokwenzeka. Okokuqala, uzodinga:
• Umdwebo. Okungcono, uma i-Japanese ekhethekile ye-sushi. Kodwa-ke, i-sushi yasekhaya ingashintshwa nge-round-grained;
• Amapheshana omhlabathi omisiwe we-nori. ubushelelezi ohlangothini olulodwa nobunzima (ukuze ubambe kangcono irayisi) komunye;
• I-sauce ye-Soy - isici esibalulekile sezitsha eziningi zokudla zaseJapane;
• ebukhali be-Japanese horseradish wasabi. Ngokuvamile kuthengiswa njengendlela yokunamathisela, kodwa ama-gourmets atusa ukuthenga i-powder bese ulungiselela ukusihlwa: uhlanganise nje ithisipuni yomkhiqizo onesipuni sesipuni samanzi abandayo bese uvumele ukuba ufeze imizuzu engu-10-15;
• Sushi-uviniga,
• i-fillet noma emuva kwezinhlanzi zasolwandle - ezihlanjululwe noma ezibandayo, kodwa zingenashukela. Ukuze i-sushi, i-tuna noma i-saumoni iphelele.
• Uma wonke amalungiselelo eseqedile, ungaqala ukupheka nokuguqula.
Ungesabi ukuchitha isikhathi esitolo ngokukhetha okucabangelayo kwemikhiqizo ye-sushi ehamba kahle futhi efanele. Ososayensi baseJalimane baye basungula ukuthi uma ukuthenga okuvamile kwansuku zonke kukuthatha amakhilomitha angu-150 ngehora, bese uhamba phakathi kwesitolo, kuhlangene nezingxoxo ezibucayi nabathengisi kanye nokufuna umkhiqizo othize phakathi kwabaningi abanjalo, ukwandisa izindleko zamandla kuze kube ngu-kcal 220 ngehora.
Isigaba samakhosi esiyinkinga
Ukuqala ukuzijwayeza ngeJapane cuisine "ekhaya" kungcono kakhulu ezinhlobonhlobo ezinzima kakhulu ze-sushi. Isibonelo, okunjalo. I-Nigari-sushi - izingodo ezincane zelayisi, ezigcwele "i-petal" yezinhlanzi zezinhlanzi. Lungiselela i-nigiri-sushi ngezikhathi ezithile: kusuka elayisi abilisiwe sakha ama-"koloboks" ama-oblong.
Lungisa irayisi elungile
Kwabaningi babo, irayisi iyadingeka, ngokwemvelo, ngokufanele. Nansi indlela: ngesiJapane kuphekwe
1. Ilayisi elihlanjwe ngokucophelela lilele epanini, uthele amanzi abandayo ngesilinganiso se-1: 1.5 bese ubeka kancane kancane.
2. Uma amathumba amanzi, gcoba ipani ngesembozo bese upheka, ngaphandle kokugudluza, imizuzu engu-20-25, kancane kancane ukwandisa umlilo kusuka kancane kuya ophakathi. Ilayisi ilungile uma ibamba wonke amanzi.
3. Susa ipanini emlilweni, uhlanganise irayisi eliqediwe nge-spatula yamapulangwe, engeza izipuni ezimbalwa ze-sushi-uviniga (ngesigamu sekhilodi irayisi) uphinde uhlanganise kahle. Ngaphandle kokuzivocavoca okuwusizo, lesi sifundo sinamabhonasi owodwa: ihora lokukhishwa kwe-rice koloboks kanye namaqabunga e-nori athatha ama-kcal angu-80 avela kuwe. Amaconsi ama-2-3 we-wasabi bese emboza ngesigaxa esincane, esicishe sibe sobala senhlanzi. Kuyathakazelisa ukuthi lolu hlobo lokudla lwaseJapane luvame ukutholakala ezindaweni zethu zokudlela ezifana ne "Yakitoria", kodwa eJapane ama-sushi anjalo ayengavamile. I-Maki (nayo ibuye ibe nemiqulu). Kusuka egameni lesiJapane elithi "poppies" lihunyushwa ngokuthi "imiqulu". Futhi lesi sidlo senziwe ngokufanele. Ngomuthi we-bamboo, uthatha ingxenye yengxenye ye-nori (uhlangothi olungenhla), ubeke ungqimba welayisi ngobuningi bama-5-7 okusanhlamvu phezulu, nelayisi - okukhethwa kukho: kungaba i-fishfish i-fish fillet, ikhukhamba entsha noma eqoshiwe, noma i-avocado eqoshiwe . Bese uvala umbhede ukuze imiphetho ye-nori ixhumane nomunye. Umbhoxo ususiwe, futhi ama-poppies aphethwe anqunywa zibe izingcezu ezingu-4-5.
- I-Ta-maki ("izimpondo"). Lesi yisiphathamandla esihle kunazo zonke edilini lokuzijabulisa ngesiJapane. Sigqoka itafula izitsha ezimbalwa ezinezinto ezihlukahlukene zokugxila i-sushi, isitsha esikhulu esinomsoco oshisayo nomgudu onamaqabunga ama-nori amabili ahlosiwe. Umhlanganyeli ngamunye wesidlo uyazilungiselela: uyathatha umcibisholo esandleni sakhe, ubeka i-rice kulayisi kuwo, aqhube isabi ukuze anambise futhi ungeze ukugcwalisa. Khona-ke i-nori iphenduka ibe umqulu bese ingena emlonyeni.
- I-Tirasisushi ("izindlebe zisenkingeni"). Lolu hlobo lwe-sushi aluthandwa kakhulu nathi, kodwa amaJapane alithandayo. Futhi akumangalisi-zilungele okuyisisekelo: elayisi elifudumele elibekwe esitsheni, izingcezu zezinhlanzi eziluhlaza noma ezifakwe emanzini, ukhukhamba ugijimela ku-disorder yobuciko. Amaconsi ambalwa kawasabi kanye ne-soy sauce - futhi ukuphathwa kulungele. Okujabulisayo futhi, okubaluleke kakhulu, ukudla okuncane kwekhalori!
- Yiluphi uhlobo lwetafula laseJapane, uma lingalona amaJapane? Mema izintombi zakho ukuba zenze i-a-la Umhlali ohlala eZweni Lokuphumayo - yebo, ngisho nokusetshenziswa kwe-bleaching ulayisi welayisi! Ukubukeka ubuso, ukudweba amashiya afana ne-geisha, nama-sponges ama-coral amancane - lokhu kwenziwa, ngokuvumelana nokubala kwazo zonke ososayensi baseJapane, kuthatha abesifazane abasha abavela ku-30 kuya ku-100 x1, kuye ngokuzikhandla. Engeza kulokhu isakhiwo esiyinkimbinkimbi sezinwele, esihlanganiswe nezinti ze-bamboo (namanje singasusi i-kcal 100), futhi ... uhlehle ngokuzenzekelayo wena nomunye esibukweni. Phela, ukuhleka, njengoba uyazi, ungumngane omkhulu wesinqe esincane.
Kudla okuyimfihlo
Kudla ngesiJapane - isibambiso sokungavumelani nje kuphela, kodwa nokuphila isikhathi eside. Ngokwezibalo, amaJapane yisizwe esiphila isikhathi eside kunazo zonke emhlabeni, futhi amaJapane asazi ukuthi agugile. Nazi ezinye izimfihlo ezimbalwa ze-magic cuisine we-Land of the Sun Rising.
• Isidlo esithandwa kakhulu e-Ukraine - zonke izinhlobo zemikhiqizo yokubhaka. EJapane, ilayisi lihlala endaweni efanayo. Lokhu okusanhlamvu ngumhlinzeki we-"slow" carbohydrate, okwesikhathi eside agcina umqondo wokuzonda. Ngaphezu kwalokho, irayisi isusa uketshezi oludlulayo emzimbeni futhi inciphisa ukuvuvukala.
• Abantu baseJapane abaphuzi ikhofi. Kodwa ngobuningi (kuze kube yizinkomishi ezingu-10 ngosuku) sebenzisa itiye elihlaza, elaziwa ngezindawo zalo zokuvimbela i-antioxidant. Lokhu kuphuza kuvame ukucubungula izinqubo zokugcoba nokugcoba amathumbu, ukukhulula umzimba wezinyosi futhi, ngenxa yalokho, ama-kilogram engeziwe.
• Inzalo yama-Samurai kanye nokudla okuthosiwe ayinandaba: ukudla kwabo kubuswa ukudla okuphekwe noma okuphekiwe, okugcina amavithamini amaningi nezinsizakalo ezizuzisayo.
• AmaJapane adla izitshalo noma amancane, cishe amafolokhi / izinkezo ezincane. Zama ukulandela isibonelo sabo - futhi maduzane uzobona ukuthi isabelo okumelwe sidliwe ngomzwelo we-satiety, sancishiswe izikhathi eziphindwe izikhathi nesigamu.