1. Fara da Kalma
Idan ana maganar abinci, abincin Japan ya bambanta sosai idan aka kwatanta da abincin Amurka. Da farko, kayan da ake so shine sandunan yanka maimakon cokali mai yatsu da wuka. Na biyu kuma, akwai abinci da yawa da suka kebanta da teburin Japan waɗanda ake buƙatar a ci su ta wata hanya ta musamman.
Amma, kafin a fara cin abincin, al'ada ce a fara cin abincin Japan da kalmar "itadakimasu". Wannan gaskiya ne musamman lokacin cin abinci tsakanin 'yan Japan, ko lokacin cin abinci a gidan cin abinci na Japan ko tafiya a Japan. Itadakimasu a zahiri yana nufin "karɓa da tawali'u" ko "karɓar abinci cikin godiya;" duk da haka, ainihin ma'anarsa ya fi kama da na "abinci mai kyau!"
Da zarar an faɗi cewa itadakimasu, lokaci ya yi da za a ji daɗin abincin Japan na gaske, inda abinci da yadda ake cin abincin suka zama na musamman ga al'ada.
2. Shinkafa Mai Tururi
Idan ana cin shinkafar da aka dafa a matsayin wani ɓangare na abincin Japan, ya kamata a ɗora kwano a hannu ɗaya da yatsu uku zuwa huɗu suna tallafawa tushen kwano, yayin da babban yatsan hannu yake kwance a gefe. Ana amfani da sandunan yanka don ɗaukar ƙaramin yanki na shinkafa a ci. Bai kamata a kawo kwano a baki ba amma a riƙe shi a ɗan nesa don kama duk wata shinkafa da ta faɗi ba da gangan ba. Ana ɗaukarsa a matsayin rashin ɗa'a a kawo kwano shinkafar a leɓenka a kuma zuba shinkafar a bakinka.
Duk da cewa ya dace a ƙara wa shinkafar da aka dafa kayan ƙanshi na furikake (busasshen kayan ƙanshi na shinkafa), ajitsuke nori (busasshen kayan ƙanshi na teku), ko tsukudani (wasu kayan ƙanshi na shinkafa masu tushen furotin), bai dace a zuba miyar waken soya, mayonnaise, barkono, ko man barkono kai tsaye a kan shinkafar da aka dafa a cikin kwano ba.
3.Tempura (Abincin Teku da Kayan Lambun da Aka Soya)
Tempura, ko kuma abincin teku da kayan lambu da aka soya da gishiri, yawanci ana ba su da gishiri kotempuraMiyar tsoma— “tsuyu” kamar yadda aka san ta a Jafananci. Idan akwai miyar tsoma tsuyu, yawanci ana ba da ita tare da ƙaramin farantin radish daikon da aka yayyanka da kuma citta sabo.
Sai a zuba daikon da citta a cikin miyar tsuyu kafin a tsoma tempura a ci. Idan an yi gishiri, sai a tsoma kawai a cikin miyar.tempuraa cikin gishiri ko a yayyafa ɗan gishiri a kantempura, to ku ji daɗi. Idan kun yi odartempuraAbincin da ke ɗauke da nau'ikan sinadarai iri-iri, ya fi kyau a ci daga gaban abincin zuwa baya domin masu dafa abinci za su shirya abincin daga ɗanɗano mai sauƙi zuwa mai zurfi.
4. Taliya ta Japan
Ba rashin ladabi ba ne - kuma a zahiri al'adance ana yarda da shi - a ƙara taliyar. Don haka kada ku ji kunya! A cikin abincin Japan, akwai nau'ikan taliya da yawa kuma wasu ana cin su daban da sauran. Ana cin taliya mai zafi a cikin miya kai tsaye daga kwano tare da sandunan yanka. Cokali mai girma, ko "rengey" kamar yadda ake kiransa da Jafananci, galibi ana ba da shi don taimakawa wajen ɗaga taliyar da kuma shan ruwan da hannunku kyauta. Spaghetti napolitan, wanda aka fi sani da spaghetti naporitan, abincin taliya ne na Jafananci wanda aka yi da miya wanda aka yi da tumatir ketchup wanda ake ɗaukarsa abincin "yoshoku", ko abincin yamma.
Ana iya yin taliya mai sanyi a kan faranti mai faɗi ko kuma a kan matsewar "zaru". Sau da yawa ana tare da su da ƙaramin kofi daban wanda aka cika da miya (ko kuma a ba da miya a cikin kwalba). Ana tsoma taliyar a cikin kofin miya, sau ɗaya a lokaci guda, sannan a ci. Idan aka ba da ƙaramin farantin daikon radish, wasabi, da yankakken albasa kore tare da taliyar, jin daɗin ƙara su a cikin ƙaramin kofin miya don ƙarin ɗanɗano.
Ana yin taliya mai sanyi a cikin kwano mai zurfi tare da kayan da aka ƙara masa daban-daban da kwalban tsuyu, ko miyar taliya, yawanci ana nufin a ci daga cikin kwano. Ana zuba tsuyu a kan abin da ke ciki sannan a ci da sandunan yanka. Misalan wannan sune hiyashi yamakake udon da sanyi udon tare da doyar dutse ta Japan da aka yayyanka.
5. Ƙarshen Abincinku na Japan
A ƙarshen abincin Japan ɗinku, mayar da sandunan cin abincin ku a kan sandunan cin abincin idan an ba ku ɗaya. Idan ba a ba ku isasshen sandunan cin abincin ba, ku sanya sandunan cin abincin ku a kan faranti ko kwano.
Ka ce "gochisou-sama" a cikin Jafananci don nuna cewa ka ƙoshi kuma ka ji daɗin abincinka. Fassarar wannan kalmar Jafananci tana nufin "na gode da wannan abincin mai daɗi" ko kuma kawai, "Na gama da abincina." Ana iya tura kalmar ga mai masaukin ku, ɗan gidan ku wanda ya dafa abincin a gare ku, shugaban gidan abinci ko ma'aikata, ko ma ya faɗa wa kanku da babbar murya.
Tuntuɓi
Kamfanin Shipuller na Beijing, Ltd.
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Lokacin Saƙo: Mayu-07-2025