Miso, wani kayan gargaon gargajiya na Jafananci, ya zama babban tushe a cikin abinci iri iri, mashahuri don wadataccen dandano da wadataccen tasirin. Tarihinsa na tarihinsa sama da Millennium, wanda ya zaba sosai a cikin ayyukan ikilisiyar Japan. Na farko ci gaban Miso an kafa shi ne a cikin fermentation tsari wanda ya shafi soya, wanda ya canza ya zama nau'ikan halaye, masu dandano na musamman, dandano, da aikace-aikacen na musamman.
Fasacewar asali
MisoZa'a iya gano asalin Asalin zuwa zamanin Nara (710-794 AD), lokacin da aka gabatar da shi ga Japan daga China, inda aka gabatar da kayayyakin soya na irin wannan da ake amfani da su. The term "miso" is derived from the Japanese words "mi" (meaning "to taste") and "so" (meaning "fermented"). Da farko, mio an dauke shi wani abu mai wadataccen abu ne don mashahurin; Koyaya, a cikin ƙarni da yawa, ya zama mafi sauƙin isa ga yawan yawan jama'a.
Samunmisotsari ne mai ban sha'awa wanda zai iya ɗaukar ko'ina daga 'yan watanni ga shekaru da yawa. A bisa ga al'ada, ana dafa soybeans kuma an haɗa shi da gishiri da kumaji, da mold da ake kira aspergillus oryzae. Wannan cakuda an bar shi zuwa ferment, a lokacin da Koji ya karya tauraron da sunadarai, sakamakon shi dandano mai wadataccen UMAMI wanda ake bikin mido.
Fa'idodin abinci na fermented
Abinci na abinci kamarmiso, an halitta ta hanyar tsari na halitta inda ƙananan ƙwayoyin cuta, irin su ƙwayoyin cuta da yisti, rushe sugars da taurari. Wannan tsari ba kawai yana ƙara da rikice-rikicen abinci ba, amma kuma yana shimfida rayuwarsa. Abincin abinci mafi yawa yana da wadataccen arziki, waɗanda ke da ƙwayoyin cuta masu rai waɗanda ke ba da fa'idodin kiwon lafiya. Kasancewar wadannan kwayoyin halittar da ke ba da gudummawa ga dandano da dandano da na musamman wadanda ke yin abinci iri daban-daban da m.
Abincin abinci yana ba da fa'idodin kiwon lafiya. An san su don tallafawa lafiyar narkewar narkewa ta hanyar inganta gut microbousa, wanda zai iya haifar da mafi kyawun narke da kuma sha mai gina jiki. Bugu da ƙari, cututtukan fata a cikin abinci mai fermited na iya haɓaka tsarin rigakafi, rage haɗarin cututtukan da cututtuka. Ta hanyar haɗa abincin fermented a cikin abincinmu, zamu iya magance yiwuwar inganta lafiya da walwala.
Nau'inMiso
MisoYa zo a cikin iri da yawa, kowane rarrabe ta launuka, kayan abinci, fermentation tsawon, da bayanin dandano. Taɗi ne mafi yawan lokuta sun sami nau'ikan kuma ana rarrabe su da launi.
1. Farin fariMiso(Shiro Miso): Halin da babban rabo na shinkafa ga waken soya da gajere, fararen fata, farin mix yana ba da dandano mai daɗi da ɗanɗano. Wannan nau'in galibi ana amfani da shi a cikin sutura, marinades, da kuma miya haske.
2. RedMiso(Aka bayyana a cikin farin gumo, Red Mista yana da dogon tsari na fermentation kuma ya ƙunshi ƙarin waken soya da duhu, mai ƙarfi, dandano mai gishiri. Yana nau'i-nau'i tare da m jies kamar stews da nama nama.
3. Haɗa kuskure (HAKAMiso): Kamar yadda sunan ya nuna, wannan nau'in ya haɗu da fararen fata da ja miso tsakanin zaki na farin farin miso miso da kuma zurfin jan dandano. Yana aiki a matsayin zaɓi mai dacewa a girke-girke daban-daban, daga miya zuwa marinades.
Waɗannan sune nau'ikan da kuka fi dacewa su samu a kantin kayan miya, amma akwai fiye da 1,300 daban-daban iri daban-daban don sani da ƙauna. Yawancin waɗannan nau'ikan ana kiran su a bayan kayan aikinsu.
1. AlkamaMiso(Mugi Miso): An yi min farko daga alkama da waken soya, yana daɗaɗɗun dandano wanda yake ɗan ɗanɗano mai daɗi da ƙasa. Yawancin lokaci yana bayyana duhu fiye da farin miso amma haske fiye da ja miso, sanya shi dace da biredi da miya.
2. ShinkafaMiso(Kome Miso): Wannan nau'in an ƙera shi daga shinkafa da waken soybeans, Sinth don farin miso amma yana iya haɗe cikin launi zuwa duhu zuwa duhu. MIPI shinkafa yana ba da dandano mai daɗi da ɗanɗano mai laushi, daidai ne ga miya da dips.
3.SoanMiso(Mame Miso): an yi amfani da shi daga waken soya, wanda ya haifar da launi mai duhu da robust, dandano mai gishiri. Ana amfani da shi sau da yawa a cikin jita-jita na zuciya kamar stews da miya, inda karfi da ɗanɗanar dandano na dandano.
Aikace-aikacen Culin
Misoana iya amfani dashi sosai kuma ana iya amfani dashi ta hanyar jita-jita da yawa. Yana taka muhimmiyar rawa a cikin miya miya, kwanon gargajiya na Jafananci wanda ke aiki a matsayin mai saurin jin daɗin rayuwa. Bayan miya, Miso ta inganta kayan dandano na marinades don naman alade da aka dafa da kayan lambu, sutura na salads, har ma da kayan yaji don dafa abinci.
A zamanin yau,misoZa a iya haɗe shi cikin girke-girke na yau da kullun, kamar man shafawa-mai launin shuɗi, man shanu mai lalacewa, ko kuma kayan zaki kamar missa caramel. Ganyensa na musamman na haɓaka kayan masarufi daban-daban, ƙara zurfin da rikitarwa ga duka savory da jita-jita mai daɗi.
Ƙarshe
Misoya fi kawai kayan yaji; Yana wakiltar wani abu mai arziki na kayan aikin gargajiya na Japan. Yawancin tarihi da bambancin ra'ayi suna yin zane-zane na fermentation kuma babban tasiri na kayan yanki.
Yayin da sha'awar duniya a cikin abinci na Jafananci ya ci gaba da tashi, Miso ya shirya wa kitchens duniya a duk faɗin abinci a duniya, yana sa sabon kayan abinci da dandano. Ko kai ne mai ƙwarewa ko mai dafa abinci na gida, yana sa a cikin nau'ikan misto da ke iya haɓaka dafa abinci da ci gaba mai zurfi don wannan sashi na na. Haɗin kai a cikin ayyukanku na masu cinikin ku ba kawai inganta dandano bane amma kuma yana da wata al'ada wacce ta bashe ta ƙarni.
Hulɗa
Kamfanin Beijing Co., Ltd.
WhatsApp: +86 136 8369 2063
Yanar gizo:https://www.yumartfood.com/
Lokaci: Oct-16-2024
