A cikin abincin Japan, ana amfani da shi.foda wasabiTare da ƙamshinsa mai kaifi da ƙamshi na musamman, ya zama abin sha'awa ga sushi. Gidajen cin abinci na sushi masu yawan jama'a suna amfani da wasabi sabo, yayin da masu dafa abinci na gida ke maye gurbinsa dafoda wasabiKo da kuwa wane irin tsari ne, wasabi koyaushe yana tayar da sha'awa tare da ɗanɗanonsa mai ƙarfi yayin da yake bayyana zurfin ilimin da basirar al'adun Japan.
Babban sinadarinfoda wasabiwasabi ne (Wasabia japonica), wani ganyen da aka daɗe ana nomawa a koguna a Japan. A al'ada, masu dafa abinci na sushi suna shafa tushen wasabi sabo a hankali a kan injin niƙa da aka yi da fatar shark don yin manna mai kyau. Duk da haka, saboda wasabi yana da tsauraran buƙatu kan yanayin girma kuma yana da tsada, masana'antar abinci ta zamani tana yin sa.foda wasabita hanyar busar da kuma niƙa rhizomes na wasabi, ko kuma haɗawa da wasu sinadarai kamar su horseradish da mustard tsaba. Wannan foda yana buƙatar a haɗa shi da ruwa kawai don dawo da ɗanɗanon da ya yi kama da sabon wasabi, wanda ba wai kawai yana riƙe da halayen yaji ba, har ma yana inganta sauƙin amfani.
A cikin tsarin ɗanɗanon sushi,foda wasabikayan ƙanshi ba abu ne mai sauƙi ba, amma yana da ayyuka da yawa:
1. Katangar ƙwayoyin cuta ta halitta
Binciken kimiyya ya nuna cewa mahaɗan isothiocyanate da ake samu a cikin wasabi suna da ƙarfin hana ƙwayoyin cuta, suna hana ƙwayoyin cuta da ƙwayoyin cuta daban-daban da ke cikin sashimi yadda ya kamata. A zamanin Edo, lokacin da sanyi ba ya yaɗuwa sosai, masu dafa abinci na sushi suna sanya man wasabi tsakanin sashimi da shinkafar vinegar don kare masu cin abinci ta hanyar amfani da halayen maganin kashe ƙwayoyin cuta na halitta. Wannan aikin ya ci gaba har zuwa zamani kuma ya kasance muhimmin mataki a cikin fasahar shirya sushi.
2. Babban mai daidaita dandano
Ƙanshi nafoda wasabiya bambanta da jin zafi na barkonon barkono. Ƙamshinsa mai kauri yana tafiya kai tsaye zuwa kwakwalwa ta cikin hanci, yana kawo "haushin hanci" nan take, wanda daga nan ya ɓace da sauri, yana barin ɗanɗano mai daɗi bayan haka. Wannan "kyakkyawan yanayin zafi" na musamman zai iya kawar da jin mai na sashimi da kuma ƙara ɗanɗanon abincin teku mai daɗi. Lokacin da aka ci sushi, tsamin shinkafar vinegar, kitsen sashimi da kuma ɗanɗanon wasabi suna samar da simfoni mai laushi na ɗanɗano.
3. Farkawar ƙamshi
Falsafar abinci ta Japan ta jaddada haɗin kan "ƙamshi, ɗanɗano, da launi". Ƙwayoyin ƙamshi masu canzawa na foda mustard na iya kunna masu karɓar ƙamshi da sauri kuma su cika ɗanɗanon kafin abincin ya taɓa ƙarshen harshe. Wannan "karin ƙamshi" yana ninka ƙarfin jin daɗin masu cin abinci, kuma ya dace musamman don haɗawa da sinadarai kamar ciki na tuna da urchin na teku waɗanda ke da yawan mai don guje wa gajiyar ɗanɗano.
A cikin ƙwararrun mashaya sushi, masu dafa abinci za su daidaita adadin mustard bisa ga nau'ikan kifaye daban-daban: ana amfani da ƙaramin adadin farin kifi don ƙara sabo, kuma ana amfani da adadin jan kifi mai dacewa don rage mai. Ga masu cin abinci na yau da kullun, narke adadin foda mustard da ya dace a cikin ruwan sanyi (ba ruwan zafi ba don guje wa canjin ƙamshi), barin shi na minti 2-3 har sai an kammala amsawar enzyme kafin amfani zai iya samun mafi kyawun dandano. Ya kamata a lura cewa haɗakar da aka yi da kayan lambu ...foda wasabikuma miyar waken soya ɓatar da albarkatun ƙasa ce - wannan ba wai kawai yana lalata jin daɗin matsayi ba ne, har ma yana hanzarta asarar ƙamshi.
Daga magani zuwa abin ci, daga kayan ƙanshi na musamman zuwa ga kayan ƙanshi na jama'a, juyin halittarfoda wasabiYana nuna hikimar ɗan adam wajen amfani da yanayi. A kan teburin cin abinci na zamani wanda ke neman inganci, wannan kore har yanzu yana riƙe da manufarsa ta asali: don kare sahihancin abinci da taushi mai kaifi, ta yadda kowace haɗuwa tsakanin sushi da lebe da haƙora za ta zama tattaunawa ta al'adu a fannoni daban-daban na ji.
Mai jigilar kayafoda wasabiYana zaɓar kayan da aka ƙera masu inganci kuma yana yin rabon zinare, yana amfani da fasahar busar da daskararre mai ƙarancin zafin jiki don kulle isothiocyanates masu aiki, kuma yana dawo da cikakken sabo da ɗanɗanon wasabi da aka niƙa sabo. Kowace jakar foda ana tace ta ta hanyoyi da yawa kuma ta wuce takaddun shaida na ISO22000 da BRC guda biyu, wanda ke ba ku damar jin daɗin yanayi mai kyau.
Ko dai ƙarshen sushi ne da aka yi da hannu, abokin farantin sashimi, ko maɓallin wahayi na abinci mai ƙirƙira, Shipullerfoda wasabiyana cin nasara cikin sauƙi ga ɗanɗanon ƙwararrun masu dafa abinci da masu cin abinci na iyali tare da laushi mai laushi da ƙamshi mai fure nan take. Shawarar "mai yaji amma ba mai shaƙewa ba, sabo kuma mai ɗorewa" daga manajojin gidan cin abinci na sushi, bari teburin cin abincin ku ya inganta nan take zuwa matakin gidajen cin abinci na Japan!
Danna don yin shawara yanzu, kuma bari sihirin kore na Shipuller ya saka sabon kuzari a cikin kowane cizon sushi. Inganci kamar wasabi ne, gaskiya kamar niyya ce ta asali - mu ɗaya ne kawai muke da shi daga ɗanɗano.
Tuntuɓi
Kamfanin Shipuller na Beijing, Ltd.
WhatsApp: +86 186 1150 4926
Yanar gizo:https://www.yumartfood.com/
Lokacin Saƙo: Afrilu-23-2025