Miso wani kayan ƙanshi ne da ya shahara a Japan saboda kyawawan halayensa masu gina jiki da kuma ɗanɗano na musamman. Asalinsa ya samo asali ne daga China ko yammacin Thailand,Misoyana kama da sauran man waken soya, kamar man wake, kinako, da wake baƙi, waɗanda aka yi ta hanyar noman wake ta hanyar mold. An ce wani bawan Daular Tang Xuanzang ne ya gabatar da shi zuwa Japan, kodayake wasu sun yi imanin cewa ya iso ta yankin Koriya. Asalinsa za a iya gano shi ne man waken soya mara yisti (jang) da aka gabatar daga China a lokacin Nara (710-794 AD). A lokacin Kamakura (1185-1333 AD), yayin da falsafar abinci ta "miya ɗaya, kayan lambu ɗaya" ta shahara a cikin haikalin Zen, "jjigae," wanda aka yi ta hanyar narkar da Miso a cikin ruwa da tafasa shi, ya zama tushen abinci mai mahimmanci ga masu son ascetic kuma a hankali ya bazu zuwa ga jama'a. A lokacin Yaƙin Jihohi, Miso ta yi aiki a matsayin tushen furotin mai ɗaukuwa da adanawa, tana riƙe samurai a lokacin tafiya. A lokacin Edo, yin Miso ya bunƙasa, kuma miyar Miso ta zama ruwan dare gama gari, ta zama muhimmin ɓangare na abincin Japan.
Ruhin miyar Miso, ba tare da wata shakka ba, yana cikin "Miso." Wannan kayan ƙanshi na gargajiya, wanda aka yi da waken soya, gishiri, da shinkafa ko koji na sha'ir, wanda aka yi shi na tsawon watanni ko ma shekaru, yana kama da miyar waken soya ta China ko cukuwar Faransa, wanda aka cika shi da kyawawan halaye na yanki.
Shirya miyar Miso na iya zama kamar abu mai sauƙi, amma a zahiri yana da sirri sosai. Mataki mafi mahimmanci shine kada a taɓa dafa miyar fiye da kima.MisoDa farko, a dafa abincin a cikin dashi har sai ya yi laushi. Sannan a cire daga wuta ko a rage wuta kaɗan. A zuba Miso a cikin cokali a hankali a narke shi a cikin tukunya. Da zarar ya narke daidai gwargwado, a cire daga tukunya nan da nan don guje wa tafasa. Wannan yana ƙara ƙamshi mai yawa na Miso, ƙwayoyin cuta masu amfani, da ɗanɗano mai laushi, yana tabbatar da cewa kowane cizo yana da ƙarfi kuma yana cike da rai.
Umami (amino acid) da zaki (sukari) da aka samar ta hanyar narkewar enzymatic na waken soya, shinkafa, da sha'ir, tare da gishirin da aka ƙara yayin samarwa, suna ƙara ƙamshi, acid, esters, da barasa da aka samar ta hanyar fermentation tare da yisti da ƙwayoyin cuta na lactic acid, suna ba Miso ɗanɗano da ƙamshi mai yawa, kuma suna motsa sha'awar ku. A Japan, ana amfani da Miso galibi a cikin miyar Miso. Hakanan ana iya ƙara shi a cikin kifi, nama, ko kayan lambu da aka dafa a cikin tururi azaman kayan ƙanshi, tare da Miso, sukari, vinegar, da sauran sinadarai, don haɓaka ɗanɗanon abincin. Cin abinci akai-akai yana da amfani ga lafiya. Miso yana da wadataccen furotin, mai, da carbohydrates, da kuma abubuwan gina jiki kamar ƙarfe, calcium, zinc, bitamin B1 da B2, da niacin. An ce tsawon rayuwar Jafananci yana da alaƙa da cin Miso akai-akai.
Miyar Miso ta daɗe tana wuce abinci kawai. Alamar ɗumi ce ta iyali a Japan, tunatarwa ce ga uwa mai aiki a safiyar "Chibi Maruko-chan." Hakanan shine farkon karimcin Japan kuma yana taka muhimmiyar rawa a cikin abincin kaiseki, yana aiki a matsayin sinadari mai wartsakewa da haɗa kai.
Kada ka yi tunanin Miso ta takaita ga miya; tana da amfani sosai, har da tsinken miya da kuma tsoma miya! Bari mu binciki nau'ikan abinci iri-iri da Miso za ta iya canzawa zuwa.
MisoKaza Mai Man Shanu
Wannan abincin mai daɗi yana amfani da Miso da man shanu don daidaita dandanon umami na kaza. Yin amfani da farin Miso yana haifar da laushi, yayin da amfani da ja Miso yana ba da damar ɗanɗanon Miso ya haskaka.
Cakuda Kaza da Kayan LambuMisoMiya
A lokacin sanyin hunturu, ƙara kayan lambu masu tushe kamar dankali da karas a cikin miyar Miso ɗinku don dumama ku daga ciki zuwa waje. Yana da sauƙin yi: kawai ku ƙara Miso da kuka fi so a cikin miyar da aka yi da kelp ko busasshen bonito flakes. Don ƙarin ɗanɗano, a ɗan soya kaza da kayan lambu a cikin man sesame kafin.
Miso-Mackerel da aka dafa
A yayyafa gishiri a kan mackerel don cire warin kifi. Sannan a zuba citta, miso, miyar waken soya, da mirin (mai daɗi) a dafa a hankali na minti 10. Za ku iya ci bayan an dafa shi, amma barin shi na kimanin awa ɗaya yana ba da damar ɗanɗanon mai daɗi da daɗi su ratsa kifin, wanda hakan zai sa abincin ya fi daɗi. A sake dumama a yi hidima da albasa kore.
Miso Ramen
A haɗa tafarnuwa da aka yanka, farin sesame da aka gasa, man sesame, sukari, sake, da miyar Worcestershire tare da Miso sannan a dafa a wuta don yin manna Miso. A soya naman alade da aka yanka, kabeji, barkono ja, da citta a cikin kaskon soya sannan a ƙara gishiri da barkono baƙi. A zuba taliyar a cikin ruwan ƙashin kaza sannan a ƙara kayan da aka saka da manna Miso kafin a ci.
NamuMisoManna, wanda aka ƙera da ƙarnuka na fasahar Japan, yana amfani da waken soya da shinkafa koji, sannan a zahiri yana yin yolk don ƙirƙirar ɗanɗano mai wadata da rikitarwa. Ko dai dashi ne mai daɗi na kelp da bonito flakes, ko kuma haɗin tofu da namomin kaza na gargajiya a cikin miya, zaka iya sake ƙirƙirar wannan ɗanɗanon al'ada mai ban sha'awa cikin sauƙi. Dandanon gaske yana nan a hannunka. Zo ka samo naka!
Tuntuɓi:
Kamfanin Shipuller na Beijing, Ltd.
WhatsApp: +86 136 8369 2063
Yanar gizo: https://www.yumartfood.com/
Lokacin Saƙo: Disamba-31-2025