Don cin sushi, a yau ba lallai ba ne a tashi zuwa Japan - ƙasar da suka san yadda ake dafa su da kyau. Ainihin, duk abincin Japan mai rikitarwa an gina shi akan haɗin shinkafa, kifi, abincin teku, wake da kayan lambu. Kuma wannan ba yana nufin cewa abincin ƙasar nan yana da ban sha'awa ba.
Jafananci suna ɗaya daga cikin mafi ƙasƙantattun ƙasashe masu ban mamaki. Ko da mafi sauƙin abinci ana ba da shi a can ta hanyar da ba a saba da ita ba, shirya sabbin kayan abinci a gaban baƙi masu al'ajabi, suna mai da tsarin girke-girke cikin wasan kwaikwayo. Komai - daga kayan tebur zuwa hidimtawa - alama ce ta baƙuwar baƙuwar Japan.
- Rolls da sushi
Ba shi yiwuwa a yi watsi da gaskiyar cewa godiya ga Jafananci a cikin ƙasarmu, za ku iya samun gidan cin abinci na sushi ko abinci a kowane kusurwa. A sushi chef wani rukuni ne daban na ƙwararrun masanan da ke koyar da girke-girke waɗanda ke koyo na dogon lokaci duk dabarun fasahar yin wannan abincin.
An yi amfani da shinkafa a matsayin matashin kai, tushe don kiyayewa da kiyaye kifi. Kankakken kifin mai gishiri an lullube shi a cikin ado don haka ya daɗe yana cikin matsin lamba. Ana gishirin gishirin ta wannan hanyar har tsawon watanni, sannan za'a iya ajiye shi a wuri mai sanyi tsawon shekara guda. An jefar da shinkafa da farko, saboda tana cike da wani wari mara daɗi saboda yanayin kumburin halitta.
Wannan hanyar kiyayewa ta zo Japan ne kawai a cikin karni na XNUMX. Sannan sushi na farko na shinkafa da aka yi dafaffun shinkafa, malt, kayan lambu da abincin teku ya bayyana. Bayan lokaci, suka fara shirya ruwan shinkafa, wanda ya taimaka don dakatar da aikin ƙoshin shinkafa.
A cikin karni na XNUMX, mai dafa abinci Yohei Hanai ya gabatar da ra'ayin bautar kifi ba wanda aka tsince shi ba, amma danye ne, wanda ya rage lokacin shiri na mashahurin sushi. Tun daga wannan lokacin, wuraren bude abinci da gidajen abinci suna ta buɗewa, inda ake ba da wannan abincin, kuma kayan abinci don shirya sushi cikin sauri da kuma cikin gida suma sun shiga kasuwa.
A cikin shekarun 80s, har da injunan sushi nan take sun bayyana, amma har yanzu akwai ra'ayi cewa har yanzu ya fi kyau dafa sushi da hannu.
An yi sushi na Jafananci na zamani daga nau'ikan abubuwa daban -daban, kuma sabbin girke -girke na gwaji suna fitowa koyaushe. Tushen sushi har yanzu bai canza ba - shinkafa ce ta musamman da tsiron teku na nori. Ana ba da tasa a kan katako tare da mustard da ginger. Af, ginger ba kayan yaji bane na sushi, amma hanya ce ta kawar da ɗanɗanon dandano na sushi na baya, wanda shine dalilin da yasa ake ci a tsakanin sushi.
Ya kamata a ci Sushi tare da sandunan sara, amma, al'adun Jafananci na nufin cin sushi da hannuwanku, amma ga maza kawai. Ba daidai bane cin sushi tare da cokali mai yatsa.
Kada sushi a daya
Yawancinmu ba mu da ilimin ilimin al'adun gargajiyar Japan a kan sushi.
Daga cikin shahararrun jita -jita a Japan, zaku iya yin oda miya, salati, noodles da shinkafa tare da ƙari daban -daban, kayan gasa. Don dafa abinci, galibi shinkafa da shinkafa, algae, kifin kifi, kayan lambu da mai na kifi galibi ana amfani da su. Kitsen dabbobi ko nama ba safai ba a cikin abincin Jafananci.
Shahararren rakiyar abinci a Japan shine kayan miya. An shirya su ne akan waken soya da kayan ƙanshi daban-daban. Mai zaki da raɗaɗi, suna da nau'ikan dandano. Sabili da haka, lokacin siyan abinci a Japan, bincika tare da baran wanne irin kayan miya zasu kawo muku domin kaucewa rashin fahimta.
Ba dole ba ne ku damu da sabo na duk abubuwan da ke cikin jita-jita na Japan - a cikin wannan ƙasa ba sa son dafa abinci daga samfuran da aka gama. Don haka, ya danganta da yanayi, gidajen cin abinci na Japan suna ba da menus daban-daban.
- sashimi
Saukakken sigar wannan farantin shine yanke na bakin kifaye, abincin teku da kayan marmari. Haƙƙin sashimi na Jafananci ya fi ƙarfin hali, kuma ba kowane ɗan yawon shakatawa ne ke ƙoƙarin gwada shi ba. Naman kifi don hidima yakamata a yanke shi daga kifin da yake da rai kuma nan da nan ya cinye. Don gujewa guba na kifi, ku ci wasabi mai yawa da ginger, waɗanda ke kashe ƙwayoyin cuta kuma suna kashe ƙwayoyin cuta.
- Shinkafa curry
Jafananci suna cin shinkafa a kowace rana kuma suna shirya shi da kyau - bayan sun wanke shi zuwa ruwa mai haske, ana tafasa shi har sai ya zama dunƙule, amma ba a tafasa shi ba, sannan a gauraya shi da biredi, kayan ƙamshi da sauran kayan haɗi.
Curry ita ce shinkafar da aka dandana da kayan ƙanshi mai zafi da waken soya, kuma don daidaito cikin dorewa - sitaci da gari.
- Miso miya
Miya kuma ba sabon abu bane a Japan, mafi mashahuri kuma sananne daga gare ku daga ingantattun cibiyoyin Jafananci shine miso miya ko misosiru. Don yin hakan, ana narkar da manna miso a cikin ruwan kifi, sannan ana ƙara sinadaran dangane da nau'in karatun farko, kakar, yankin ƙasa da zaɓin abokin ciniki. Misali, wakeme sea sea, tofu wake curd, shiitake namomin kaza, iri daban -daban nama ko kifi, kayan lambu.
- Sukiyaki
An shirya wannan tasa mai ɗumama lokacin sanyi. Ana amfani da shi a ƙaramin ƙaramin tebur, kusa da wanda dangi ke zaune, yana rufe ƙafafunsu da bargo. An dora ƙaramin murhu akan teburin kuma an ɗora tukunya da sukiyaki ke shan wahala a ciki. Ya haɗa da yankakken nama ko naman alade, tofu, kabeji na China, namomin shiitake, noodles mai tsabta, udon noodles, koren albasa, da danyen kwai. Kowa a kan teburin yana ɗaukar ƙananan abubuwan sinadaran kuma a hankali yana ci, yana tsoma su cikin danyen kwai.
- Ramen
Waɗannan su ne ƙwai ƙwai a cikin broth. Yakamata a cinye kowane nau'in abincin Jafananci ta hanyar zubar da ruwa a cikin faranti, sannan, kawo faranti tare da noodles zuwa bakin, kama su da sanduna da sanya su a bakin ku. Ramen ya bambanta a cikin girke -girke - an yi shi daga kashin alade, tare da manna miso, gishiri da soya miya.
- inagi
Jafananci suna cinye abincin eel da aka dafa tare da miya mai ɗanɗano a cikin yanayi mai zafi. Fresh eels ana samun su ne kawai a gidajen abinci na Jafananci daga Mayu zuwa Oktoba, don haka a lokacin sanyi yakamata a sanar da ku kasancewar unagi akan menu.
- tempura
Tempura mai taushi na Jafananci ya shahara a duk faɗin duniya-yana da zurfi a cikin man sesame, ana yin burodi a cikin abincin teku ko kayan lambu, wanda a ƙarshe ya zama mai taushi da yaji. An yi aiki tare da waken soya.
- Tonkacu
Da farko kallo, wannan ɗan ƙaramin naman alade ne wanda aka soya a cikin burodin burodi. Amma Jafananci sun fahimci tasirin al'adun yamma a yadda suke so. Ana nuna wannan a cikin sabon gabatarwa da yawancin kayan yaji wanda ake amfani dasu yayin shirya tonkatsu. Ana yanka cutlet tare da miya iri iri, wanda aka yi shi da tuffa, tumatir, ruwan tsami, albasa, sukari, gishiri da sitaci iri biyu.
Abincin titi na Jafananci
A kowace ƙasa akwai kasuwancin da ba zato ba tsammani, kuma ba tare da zuwa gidan abinci ba za ku iya shiga cikin al'adun ƙasar da kuke shakatawa. Japan ma ba banda bane.
Tattalin arziki - yayi kama da pizza da muka saba. Waken soyayyen kabeji ne tare da miya da tuna.
Tai-yaki - ƙananan burgers tare da burgers masu daɗi da daɗi. Anyi shi a cikin nau'in kifi daga yisti marar yisti ko man shanu.
Niku-mutum - buns da aka yi da yisti mai yisti, kuma tare da abubuwan cika daban-daban don kowane ɗanɗano.
irin wannan - mashahurin mai cin abinci shine yankakken octopus breaded a cikin kullu kuma soyayye a miya.
Kusyaki - kananan kebabs da aka yi amfani da su tare da miya.
Abin sha a Japan
Alamar kasuwanci ta Japan ita ce giyar shinkafa. Yana da zaki (amakuchi) da bushe (karakuchi). A cikin wannan ƙasar, an samar da samfuran wannan giya sama da 2000, waɗanda aka kasu kashi-kashi.
Wani shahararren abin sha a cikin Jafananci shine giya. Amma mazaunan wannan ƙasa sun fi son kashe ƙishirwa tare da taimakon koren shayi, wanda kuma akwai adadin da ba za a iya tsammani ba. Bukukuwan shayi na Jafananci ɗayan al'adu ne masu ban sha'awa, tare da gabatarwa mai kyau, abinci da shaƙatawa.