Ukudla kwaseJapan kunempilo
Awudingi ukupheka izitsha zaseJapane nsuku zonke, ukudla kufanele kube nemifino, izinhlanzi zasolwandle, izithelo. Qapha ubukhulu bezinxenye bese udla kancane ukudla. Vula irayisi ne-tofu ekudleni kwaseJapane.
Ukuphumelela kokudla kwaseJapane
AmaJapane ahlala kakhulu kunabantu bezinye izizwe, abe nempilo enhle kakhulu. Ukuphila kokuphila kwabesifazane baseJapane sekuyiminyaka engu-86, kanti lawo madoda angama-79. Uma siqhathanisa neRussia, abesilisa bahlala iminyaka engu-59, kanti abesifazane - iminyaka engu-72. Lapho amaJapane akhiwa kabusha ohlelweni lokudla olusentshonalanga, uqala ukukhula ngokushesha. Futhi uma siqala ukunamathela ekudleni kwaseJapane, khona-ke sizoqala ngokufanele futhi kancane kancane silahlekelwe isisindo, sizwe ukukhanya komzimba.
Ukudla, udinga ukujabulela konke ukudla, khona-ke uzodla ukudla okuncane kakhulu, futhi isikhathi esichithwa ekudleni sizovumela ubuchopho bakho ukuba buqaphele ukuthi usuvele ugcwele. AmaJapane, ngenxa yalendlela yokudla okunomsoco, ngokwesilinganiso adla ama-25% ama-khalori angaphansi kwalabo abavela kwezinye izizwe. Kusuka ekudleni kwaseJapane kufanele kususwe amaswidi, amakhukhi, ama-chips amazambane ne-tshokolethi. Futhi ukuba khona ekudleni kufanele kube ama-broths, isobho, imifino, izithelo. Labo abalandela ukudla kwaseJapane badla ama-khalori angu-800 ngelanga elingaphansi, ngenxa yokuthi ukudla okungadingekile okungadingekile kungenzeka, futhi ngaphandle kokulimaza impilo.
Ingxenye
EJapane, ukudla kunikwa izitsha ezincane nezitsha, ekudleni kwaseJapane akusebenzi amacwecwe amakhulu. Ukuze sidle ukudla, ingxenye encane yokudla idliwe. Njengoba izifundo zibonisa, umuntu udla sonke isabelo sonke, njengokungathi awulambile, udinga ukwenza izingxenye ezincane.
Isisekelo sokudla
Ilayisi, futhi uyidle kulokhu kudla udinga izikhathi eziyisikhombisa ngaphezu kokujwayelekile. Ilayisi igcwele ama-carbohydrate, anamafutha amancane, umzimba ugcwele, futhi awudingi ama-carbohydrate ayingozi nama-biscuits. Ukuze usheshe ulahlekelwe isisindo ekudleni kwaseJapane, kudingeka udle ilayisi njengoba isetshenziswa amaJapane ngaphandle kokhilimu noma amafutha yemifino.
Imifino iyinxenye ebalulekile yokupheka kokudla okuJapane, iJapane ithande imifino. Abesifazane baseJapane bavame ukupheka imifino ehlukene emanzini ngaphandle kwamafutha. Kungaba: izilwane zasolwandle, amakhowe ama-shiitake, i-turnips, beet. Futhi futhi izaqathe, isipinashi, isitshalo seqanda, utamatisi, anyanisi, pepper, zucchini, ubhontshisi.
Isidlo ngasinye asikwazi ukwenza ngaphandle kwemifino emihlanu kusuka emifino, isaladi yokudla kwasekuseni noma isobho yemifino kubhekwa njengokujwayelekile. Ngokuvamile, imifino iyabanjwa emhluzeni ovuthiweyo ophuziwe, othosiwe ngamafutha amancane, ngenxa yalolu lungiselelo, kugcinwa inani elikhulu lezakhi nemithi.
Inhlanzi
Ekudleni kwaseJapane kunezinhlanzi, ikakhulukazi izinhlanzi ezifana ne-tuna, i-herring, i-salmon, i-sardine, i-mackerel, iyimthombo enhle kakhulu ye-omega-3, lama-fatty acids ephakamisa isimo sengqondo nokuthuthukisa umsebenzi wenhliziyo. EJapane, abantu abangamaphesenti amabili baphila emhlabeni, futhi badla amaphesenti ayishumi okudoba umhlaba. Ngenxa yalokhu, amaJapane asebenzisa inkabi encane kanye newundlu, eliqukethe amafutha agcwele, ama-clog pores, futhi uma kunomlutha ngokweqile wezinkomo nezimvu, kungabangela izifo zenhliziyo nokukhuluphala.
I-soya
Ukudla kwaseJapane kuhlanganisa ukudla okunomsoco ovela fiber kusuka soy yemvelo, bashintsha inyama futhi akunawo amafutha, Yebo, uma ungawasebenzisi kabi. Ukuze uthole ukudla kwasekuseni, isidlo sasemini nesidlo udinga ukudla isidlo soy.
Njenge-dessert sisebenzisa izithelo ezihlanjululwe futhi ezihlutshiwe, okudingeka zihlelwe kahle epulatifeni. Futhi uqedele ukudla ngendebe yetiyi yaseJapane eluhlaza oluhlaza.
Izinguquko ezimbalwa, nokudla kwaseJapane kuzoba nempilo. Faka esikhundleni ilayisi omhlophe ngelayisi ensundu, lokhu kuyidlodi yendabuko yaseJapane, umthombo wama-carbohydrate ewusizo kanye ne-fiber. Ukuze unciphise ukusetshenziswa kosawoti, kuningi ezitsheni zaseJapane, ngoba kusetshenziswa kabanzi imifino emuncu kanye ne-soy.
I-Aesthetics yokudla okunomsoco
Ukudla okungokoqobo kweJapane nezitsha ezenziwe kuwo kuhle kakhulu empilweni, ukunambitha okuhle, ukwanelisa indlala, kukhuthaze ukudla. Ukudla kwaseJapane kufanele kulabo abafuna ukugcina impilo enhle, isibalo esincane futhi baphile ngokuguga kakhulu. Zama ngemifino, irayisi nezinhlanzi, zikhonze ngamapuleti amahle, kungekho sidingo sezinti.
Ukudla kwaseJapan kubandakanya: izithelo, ngaphandle kwamagilebhisi, ibhanana, izitsha zesoya, izitshalo zemifino yaseJapane, itiye elihlaza, inhlanzi nezilwane zasolwandle, uFi. Yonke eminye imikhiqizo ayikwazi ukudliwa, yisinkwa, ibhotela, amaswidi, ngakho konke okunye. Ngokudla okunembile okunjalo, ungahlala isikhathi eside.
Yazi lokho
1. Isidlo sasekuseni - isidlo esiphelele - isobho, inhlanzi, ilayisi.
2. Esikhundleni sesinkwa, sidla ilayisi.
3. Ukulahlekelwa isisindo, ungafaki ekudleni konke ukugqoka, amafutha, amasoso.
4. Yidla ngokugcwele, ungacabangi ukuthi usekudleni, nje ungadli ngokweqile.
5. Yidla izinhlanzi eziningi zasolwandle nezinhlanzi.
6. Imenyu yokudla iqukethe izisekelo ezingu-7 - ama-noodle aseJapane, soy, irayisi, imifino, inhlanzi, izithelo kanye netiyi.
Ekuphetheni, kufanele kuthiwa ukudla okuyiJapane kwangempela kufaneka futhi kuyasiza. Udinga ukufunda imenyu ye-Japanese cuisine. Landela ukukhishwa kwezitsha, udinga ukuba umfana omkhulu wezokudla waseJapane nesistimu yokudla, uthenge izitsha ezinhle zaseJapane. Izitsha kufanele zikhonjiswe kahle futhi zihlotshwe, izingxenye ezincane kufanele zilale kumacwecwe amancane.