Uma ungumlandeli wokudla kwaseJapane, ngokuqinisekile ngaphezu kokukodwa uzithole usesimweni sokungazi ukuthi uzothenga ini. Kepha ake siqale ekuqaleni…
Yini ngempela imiso? Kuyi-pure noma i-puree ebilisiwe esuselwa koji, ubhontshisi kanye nosawoti wasolwandle. Kungenziwa kuphela nge-soy, noma uhlobo oluthile lokusanhlamvu olufana nokolweni, ibhali noma ilayisi kuvame ukungezwa.
Inqubo iqala ngokulungiselela i-koji, eyi-rice enesikhunta esibizwa nge-koji-kin. Lokhu kwaziwa emhlabeni wesayensi njengo-Aspargillus oryzae. Futhi kuphethe ukuhlinzeka ngama-enzyme wokudiliza ama-polysaccharides elayisi. Lapho isikhathi sokuphumula sesidlulile, lapho isikhunta siqala ukusebenza, siyachotshozwa ngosoya, usawoti kanye namanzi amaminerali. Ifakwa emigqonyeni njengokungathi yiwayini futhi ishiywa ibila isikhathi esisukela ezinyangeni ezintathu kuya eminyakeni emithathu. Uma ivunyelwe isikhathi eside ukuba ibile, ithola ubuntu obuningi.
Zingaki izinhlobo zemiso ezikhona?
Kuya ngezithako futhi, njengoba sibonile ngaphambili, isikhathi sokuvutshelwa. Yize ezitolo ezinkulu zaseSpain singakuthola okulandelayo:
bheka miso
Umbala ophuzi wegolide, owenziwe ngokwesiko eKyoto. Yi-miso encane kunazo zonke ebilisiwe izinyanga ezintathu. Ukunambitheka kwalo kumnandi futhi kuyathambile futhi kuthambile futhi kuyathambeka ekubunjweni njengebhotela elithambile. Ngokungafani nawo wonke amanye ama-misas ayisetshenziswa njengesilondolozi. Ungumkhiqizo okhethekile ngandlela thile ngoba uphathwa njengesibiliboco esimnandi esilungiselelwe uNyaka Omusha. Inempilo emfushane kakhulu futhi ayivamile futhi ibiza kakhulu ukuyithola. Isetshenziswa kumasobho ikakhulukazi kuma-dessert.
Shiro miso noma miso omhlophe
I-miso ebilile kancane yingakho ine-tonality elula. Yenziwe ngesoya nelayisi, okwenza ilungele ama-celiacs ngoba ayiqukethe i-gluten. Yize, njengokujwayelekile, i-miso iyisithako esigcwele izakhi zomzimba, i-shiro miso iyona enikeza izinzuzo ezincane. It has ukunambitheka bushelelezi futhi ukuthungwa okwenza kube ekahle ekwenzeni kophudingi ukukhanya, dressings kanye marinades.
UGenmai miso
Ukuvutshelwa kwayo kubude bude, ngakho-ke, umbala wayo umnyama kancane noma uthosiwe kunalowo owedlule. Ilungiselelwe ngesoyisi nelayisi elinsundu. Njenge-shiro miso ilungele ama-celiacs. Inokunambitheka kasawoti kunokwangaphambilini nokuthungwa okunokhilimu okwenza kube lula ukuncibilikisa. Isetshenziselwa isobho nokugqoka.
Aka miso noma miso obomvu
I-miso ebomvu ngokubomvu, inokunambitheka okunosawoti futhi okuhleliwe ukwedlula okwedlule. Yenziwe ngelayisi elimhlophe, ubhontshisi wesoya, usawoti namanzi futhi iyabiliswa okungenani izinyanga eziyi-12.
Ekuphekeni, i-miso ebomvu isetshenziselwa isobho nososo omnyama. Iphinde isetshenziswe kuma-marinade enyama efana newundlu nengulube njengoba ithambisa imicu futhi ibanikeze ukunambitheka okumnandi.
Mugi miso noma ibhali miso
Inombala omnyama futhi inesigaxa ngoba ibhali alihlehli ngokuphelele ngesikhathi sokuvutshelwa. Kokunambitheka kuphakathi nendawo phakathi kwe-hatcho miso kanye nama-misos amnene yingakho iyindawo ehlukahlukene kakhulu futhi edliwe kakhulu kunambitheka wayo wemithombo nokuqukethwe ushukela osezingeni eliphansi. Isetshenziselwa ukwenza isobho elishisayo, isitshulu futhi njengokucwilisa.
hatshi miso
Yi-miso emsulwa kakhulu, eyenziwe kuphela ngamabhontshisi wesoya futhi ngaphandle kokunye okusanhlamvu, okwenza ifanele ama-celiacs. Umbala wayo ucishe ube mnyama, ukunambitheka kwawo kujulile futhi kubabile, futhi ukuthungwa kwawo kuqinile kangangokuba kunganqunywa futhi kunzima ukuwanciphisa.
Yomile kangangokuba ngaphambi kokuyisebenzisa kufanele ithanjiswe ngenxa noma esibukweni. Ukuvutshelwa kwayo kuhlala phakathi kweminyaka emi-2 nengu-3 okuyenza ibize kakhulu yize kuyefana nangezindlela zokwelapha kunazo zonke ezithengiswayo, isetshenziswa kaningi njengekhambi lezifo nezifo. Ekuphekeni kusetshenziswa kancane ukwenza okokugcina okuhlala isikhathi eside noma ama-condiment.
Kungani wonke umuntu ekhuluma kangaka ngemiso?
Kuyiqiniso ukuthi ngaphakathi kwama-macrobiotic kanye nemithi yendabuko yasempumalanga ithokozela idumela elihle lokwelapha nokudla okunempilo, ingenye yemithombo yemvelo engcono kakhulu yezakhi zomzimba esinayo.
- Inikeza inani elikhulu lamaminerali akhuthaza imetabolism efanele emzimbeni.
- Kuyasiza ukuphinda kugcwalise izimbali zamathumbu, ukulwa nomonakalo odalwe yisifo se-celiac nezinye izifo.
- Iqukethe i-linoleic acid ne-lecithin encibilikisa i-cholesterol egazini futhi ithambise imithambo, evumela ukuvikelwa nokwelashwa kwe-arteriosclerosis.
- Yenza usawoti futhi ondle igazi elikhuthaza ukuvuselelwa kwamaseli, ngaleyo ndlela lenze isikhumba nezinwele zethu zibukeke zigcwele impilo.
- Inikeza amandla ngenxa yomnikelo we-glucose.
- Ivimbela ukungezwani komzimba nezifo ezifana nesifo sofuba.
- Ekwelashweni komdlavuza kuyasiza ukukhipha imisebe emzimbeni nokunciphisa ubuthi emzimbeni.
- Kuyasiza ekuqedeni izinsimbi ezisindayo nasekunciphiseni ubuthi kagwayi noma utshwala.
- Iphinde isetshenziselwe ukwelapha ukusha.
Ngingayithatha kanjani?
Sesivele siyazi ukuthi singayisebenzisela ukucebisa isobho, manje kufanele sizame kwamanye amalungiselelo acebile ngamabele, imidumba, imifino, izinkwa, usoso, izindlela zokupheka ezimnandi noma njengesinongo sokwenza izinto esizilondolozayo.
Abanye abantu bathatha isipuni esincibilikiswe emanzini ashisayo esiswini esingenalutho. Ngale ndlela, iyasebenza futhi igcwaliswe ngamandla ngaphandle kosizo lwezikhuthazi ezifana nekhofi.
Kunoma ikuphi, i-miso kumele idliwe emini, kungaba ngebhulakufesi noma ngesidlo sasemini, kepha hhayi esidlweni sakusihlwa, ngoba ukunambitheka okunosawoti kukhiqiza ukwenziwa kwezinqubo ezahlukahlukene emzimbeni, kufaka phakathi uhlelo lokugaya ukudla. Ngalesi sizathu, uma sithatha i-miso ngemuva kwantambama, ingadala ukukhathala kwemizwa futhi yenze kube nzima ngathi ukulala.
Izincomo
IMiso ingukudla okugxile kakhulu, ngakho-ke isilinganiso esifanele kufanele sihlonishwe futhi kungafakwa usawoti ekulungisweni.
Akufanele iphekwe emazingeni okushisa aphezulu. Kufanele njalo ingezwe ekugcineni kokupheka futhi ingafinyeleli emathunjini ukuze ingabhubhisi izakhi zayo nama-enzyme.
Kunezinhlobo nezinhlobo eziningi ezahlukahlukene kepha kufanele sazi ukuthi ilebula lithi "unpasteurized". Ngale ndlela senza isiqiniseko sokuthi ama-enzyme ayaphila nokuthi i-miso igcina zonke izinto zayo.
Kubalulekile ukuthola i-miso esezingeni eliphezulu ngakho-ke ibheke ezitolo zemvelo noma zezinto eziphilayo, ezitolo ezikhethekile noma kubelaphi bamakhambi. Kunemikhiqizo esebenzisa ushukela, amakhemikhali, izivimbelakuvunda noma izithako ezishintshwe izakhi zofuzo (GMOs) ukwenza kabusha ukuvutshelwa okufakelwayo ukuthola i-miso engazuzisi umzimba.
UMiso, noma ngabe ayiphekiwe, kungenzeka ukuthi onakalise. Noma kunjalo kunconywa ukuyigcina efrijini noma esiqandisini.
Umthombo - Patricia Restrepo / El Rincón de Tenzo