A cikin kayan abinci na Japan,wasabi fodatare da kaifinsa mai kaifi da ƙamshi na musamman ya rikiɗa ya zama babban abin rakiyar sushi. Gidajen abinci na sushi da aka ba da tallafi sosai suna amfani da wasabi sabo, yayin da masu dafa abinci na gida ke maye gurbinsuwasabi foda. Ko da wane nau'i ne, wasabi koyaushe yana haifar da farin ciki tare da ɗanɗanonsa mai ƙarfi yayin da yake magana da zurfin ilimi da hankali na al'adun Japan.
Babban sashi nawasabi fodawasabi (Wasabia japonica), tsire-tsire ne na shekara-shekara wanda ya samo asali ne daga koguna a Japan. A al'adance, masu dafa abinci sushi sannu a hankali suna shafa tushen wasabi sabo akan injin niƙa da aka yi da fata shark don yin manna mai kyau. Koyaya, saboda wasabi yana da tsauraran buƙatu akan yanayin girma kuma yana da tsada, masana'antar abinci ta zamani ta sawasabi fodata hanyar bushewa da niƙa rhizomes na wasabi, ko haɗawa da sauran kayan abinci kamar doki da ƙwayar mustard. Wannan foda kawai yana buƙatar a haɗa shi da ruwa don dawo da dandano mai kama da sabon wasabi, wanda ba wai kawai yana riƙe da halayen yaji ba, har ma yana inganta sauƙin amfani.
A cikin aiwatar da ɗanɗano sushi,wasabi fodaba kayan yaji bane mai sauƙi, amma yana taka rawar aiki da yawa:
1. Katangar maganin kashe kwayoyin cuta
Bincike na kimiyya ya nuna cewa mahadi na isothiocyanate da aka samu a cikin wasabi suna da kaddarorin maganin kashe kwayoyin cuta, yadda ya kamata su hana iri-iri da kwayoyin cuta da ka iya kasancewa a cikin sashimi. A lokacin Edo, lokacin da ba a samun firiji sosai, masu dafa abinci sushi za su sanya manna wasabi tsakanin sashimi da shinkafar vinegar don kiyaye masu cin abinci ta hanyar amfani da halayen antiseptic na halitta. Wannan aikin ya ci gaba har zuwa zamani kuma ya kasance muhimmin mataki a cikin fasahar shirye-shiryen sushi.
2. Jagoran ma'aunin dandano
Da yaji nawasabi fodaya bambanta da kona barkono barkono. Kamshin sa yana tafiya kai tsaye zuwa kwakwalwa ta cikin kogon hanci, yana kawo “harbin hanci” nan take, wanda da sauri ya watse, ya bar wani dadi mai dadi. Wannan na musamman na "jin daɗin jin zafi" na iya kawar da kitsen ji na sashimi kuma ya ƙara daɗaɗɗen ɗanɗanon abincin teku. Lokacin da ake cin sushi, zakin shinkafar vinegar, kitsen sashimi da yaji na wasabi suna samar da siffa mai ɗanɗano.
3. Tada kamshi
Falsafar abinci ta Japan tana jaddada haɗin kai na "ƙamshi, dandano, da launi". Murmushin kayan ƙanshi na mustard na mustard na iya kunnawa masu karɓa na olfactory kuma kammala prehe dandano preheatating kafin abinci ya shafi tip na harshe. Wannan “ƙamshi prelude” yana ninka ƙarfin azanci na masu cin abinci, kuma ya dace musamman don haɗawa da sinadarai irin su tuna ciki da urchin teku tare da yawan mai don guje wa gajiyawar ɗanɗano.
A cikin sandunan sushi masu sana'a, masu dafa abinci za su daidaita adadin mustard bisa ga nau'in kifaye daban-daban: ana amfani da ƙaramin kifin fari don haɓaka sabo, kuma ana amfani da adadin jan kifin da ya dace don rage maiko. Ga masu cin abinci na yau da kullun, narkar da adadin ƙwayar mustard foda a cikin ruwan sanyi (ba ruwan zafi don guje wa ƙamshi mai ƙamshi), barin shi tsawon mintuna 2-3 har sai an kammala aikin enzymatic kafin amfani da shi zai iya samun mafi kyawun dandano. Shi ne ya kamata a lura da cewa m hadawa nawasabi fodakuma miya soya barna ne na albarkatun kasa - wannan ba wai kawai yana lalata ma'anar matsayi ba, har ma yana hanzarta asarar ƙanshi.
Daga magani zuwa edible, daga keɓantacce ga kayan yaji na jama'a, juyin halitta nawasabi fodayana nuna hikimar ɗan adam wajen amfani da yanayi. A kan teburin cin abinci na zamani wanda ke bin yadda ya dace, wannan kore har yanzu yana bin manufarsa ta asali: don kare amincin abinci tare da taushi mai kaifi, ta yadda kowace gamuwa tsakanin sushi da lebe da hakora ta zama tattaunawa ta al'adu a cikin ma'auni.
Jirgin ruwawasabi fodayana zaɓar ɗanyen kayan aiki masu inganci kuma yana yin ma'auni na zinari, yana amfani da fasahar bushewa mai ƙarancin zafin jiki don kulle isothiocyanates mai aiki, kuma yana maido da matsanancin sabo da zaƙi na wasabi ƙasa. Kowane jaka na foda yana da ladabi ta hanyar matakai da yawa kuma ya wuce ISO22000 da takaddun shaida na BRC, yana ba ku damar jin daɗin ɗanɗanon yanayi.
Ko dai ƙarshen sushi na hannu ne, abokin sashimi platter, ko mabuɗin haɓakar abinci mai ƙirƙira, Shipuller.wasabi fodacikin sauƙi yana cin nasara ga ƙwararrun ɗanɗano na ƙwararrun chefs da masu cin abinci na iyali tare da ƙamshi mai yawa da ƙamshi mai laushi da ƙamshi nan take. "Mai yaji amma ba shakewa, sabo kuma mai ɗorewa" -Shawarwar da masu kula da gidan abincin sushi suka ba da izini, bari teburin cin abincin ku ya inganta nan take zuwa matakin gidajen cin abinci na Japan!
Danna don tuntuɓar yanzu, kuma bari sihirin kore na Shipuller ya saka sabon kuzari cikin kowane cizon sushi. Inganci kamar wasabi ne, ikhlasi kamar niyya ta asali ce - gamuwa daya ne kawai daga dadi.
Tuntuɓar
Abubuwan da aka bayar na Beijing Shipuller Co., Ltd.
WhatsApp: +86 186 1150 4926
Yanar Gizo:https://www.yumartfood.com/
Lokacin aikawa: Afrilu-23-2025