Dashi: umhluzi kwisiseko phantse zonke izitya zaseJapan

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-9 ka-Okthobha ka-2022

UDashi (だし) ngumhluzi kunye nokupheka impahla tyenziswe kuyo Ukutya kwaseJapan. Yiyo enika incasa ye-“umami” kwizitya zaseJapan kwaye isetyenziswa rhoqo.

Ukukhankanya izitya ezimbalwa endizithandayo, takoyaki kwaye okonomiyaki kukutya okugcadiweyo okusebenzisa idashi ukwenza intlama emnandi, eyenziwe ngomgubo (ukuyenza konamono, okanye "izinto zomgubo").

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Funda simahla

Yintoni idashi?

IDashi yenziwa ngokubila i-katsuobushi (itshefu ityhuna egciniweyo, ebilibilisiweyo, eyaziwa ngokuba kezuribushi) Kunye uphondo (i-kelp edliwayo) emanzini abilayo imizuzu emi-3 ukuya kwemi-5. Emva koko, iyahluzwa, ishiye kuphela umhluzi, obizwa ngokuba yi "dashi."

I-Dashi yincasa esisiseko yeesuphu, imihluzi, kunye nesitokhwe. Cinga ngedashi njengetyhubhu ye-bouillon, enika incasa kwisitya.

UDashi ligama lomzali lebroths ezininzi kwaye ihlala ibizwa ngokuba yidashi-jiru (出し汁), ethetha isuphu yedashi (jiru ithetha isuphu).

Iindlela ezi-2 ezisetyenzisiweyo ukulungisa idashi zezi:

1. nidashi (煮出し, ithetha ukukhupha undoqo ngokubilisa)
2. mizu dashi (ukukhutshwa kwamanzi abandayo, mizu – 水 みず – ithetha amanzi)

Eyona ndlela idumileyo yedashi ngumhluzi we-nidashi oshushu owenziwe ngekombu kunye nekatsuobushi. Ibizwa ngokuba yi-aase dashi kuba idibanisa izithako ezimbini. 

Eyona nguqulelo isisiseko yedashi ngumhluzi we-vegan owenziwe yikombu ebilayo.

UKatsuobushi yomile, ibhonito etshayayo, eluhlobo lwetyhuna. IKatsuobushi idla ngokusetyenziswa njengeflakes ezichetywe kwiqhekeza lentlanzi eyomisiweyo.

Le yi kezuribushi, kodwa sisayibiza katsuobushi.

Ungathenga izithako eziphambili zikatsuobushi kunye nekombu, kwiAmazon kwezi ntsuku:

UKatsuobushi	EKombu
(jonga imifanekiso emininzi)	(jonga imifanekiso emininzi)

Iindidi zeDashi yaseJapan

Kukho iindidi ngeendidi zedashi, ezinye zezenyama kwaye zenziwe ngamakhowa kunye nekombu (kelp), kwaye uninzi zinebhonito flakes (intlanzi) okanye umgubo webhonito owomisiweyo.

Kukho iintlobo ezahlukeneyo zedashi ezinokuthi zenziwe zonke kuhlobo lwe-nidashi okanye mizu dashi yokupheka:

UKombu Dashi

I-Kombu dashi isebenzisa nje izithako ezibini, amanzi acocekileyo kunye ne-kombu kelp, iyenza ibe yeyona ndlela ibalaseleyo yokukhetha umhluzi wezilwanyana ezidliwayo kunye nabatya imifuno.

Usebenzisa ubuchule be-nidashi, kufuneka uqale ubeke ikombu kelp embizeni yamanzi abandayo. Emva koko vumela ukuba uhlale apho malunga nemizuzu engama-30- iiyure ezintathu.

Emva koko, beka ngaphezulu kwesitovu kwaye ubilise amanzi ngaphezulu kobushushu obuphakathi. Okwangoku, skim umphezulu wamanzi ukuze ususe nayiphi na igwebu kwaye ugcine umhluzi ucacile.

Khumbula ukukhupha ikombu embizeni kanye phambi kokuba amanzi aqalise ukubila. Ukuba awenzi njalo, isitokhwe sedashi sinokungcamla krakra kwaye sibhityile.

Emva kokubilisa idashi, xinzelela umhluzi ngesihluzi ukuze ususe amagwebu okanye iziqwenga. 

Ukuba ufuna ukukhupha idashi kwi-kombu ngokusebenzisa ukukhutshwa kwamanzi abandayo, unqumle isiqwenga se-kombu kelp. Emva koko, yifake kwisikhongozeli samanzi esincinci, kwaye uyibeke efrijini ubusuku bonke.

Nje ukuba ugqibile, ungagalela isitokhwe sedashi kwisitya sebhotile kwaye uyisebenzise kancinci kwizitya ezininzi.

Uya kuqaphela umhluzi ocacileyo, ongenabala kunye nencasa ye-umami enzulu.

Unako kwakhona Yenza idashi ngaphandle kombu, nazi iindlela ezisixhenxe ezilula zokwenza

Iriko / Niboshi Dashi

Iriko dashi (ekwabizwa ngokuba yi-niboshi dashi) lolunye uhlobo lwedashi elenziwe ngokudibanisa ii-anchovies okanye iintsana ezomisiweyo zesardadi kunye namanzi.

Le dashi inencasa yentlanzi enzulu kunezinye kwaye ikhethwa kwingingqi esempuma yeKanto eJapan nanjengoko yayivela kwisithethe sabalobi.

Unokwenza i-iriko dashi ngokubeka nje iintlanzana ezomisiweyo zosana okanye i-anchovies ebhodweni enekomityi ezi-2-4 zamanzi kuyo, uzise ukuba ibile, kwaye ulinde de kuvele ivumba lentlanzi.

Xa oko kusenzeka, ke oku kuthetha ukuba idashi ilungile.

Kukholelwa ngabanye abantu ukuba intloko kunye neentlanzi zentlanzi eyomileyo zibangela ukuba idashi ibe krakra, ke bayayisusa. Abanye abayikhathazi kwaye babilise iintlanzi ezomileyo xa zizonke.

Kwaye malunga neentlanzi ezomileyo kwi-dashi, unokuzihlutha nge-sieve ukuze uzisuse kumhluzi okanye uzishiye njengoko zinjalo.

Shiitake Dashi

IShitake dashi yenziwe ngamakhowa eshitake omisiweyo. Idume eJapan, kwaye abantu abaninzi abatya imifuno okanye imifuno bayayikhetha kuba yongeza incasa enamandla enetyuwa kwidashi. 

Le dashi ayifuni ukubilisa kwaye konke okufuneka ukwenze kukuntywila kumakhowa e-shiitake omisiweyo emanzini adikidiki.

Akucetyiswa ukuba usebenzise amanzi afudunyezwe phantse okanye kwindawo yawo yokubilisa. Oku kunokuthintela i-shitake mushroom ekukhutshweni kwe-umami flavour efuneka kakhulu.

Ngokungafaniyo ne-kombu dashi nangona, i-shitake dashi inombala omdaka mnyama kumhluzi.

Abanye abantu baxuba i-shitake dashi kunye ne-kombu dashi ukuze bafumane ezona zilungileyo.

Ufunde kwakhona: iintlobo ezahlukeneyo zesobho zaseJapan onokuzenza ngezi ndlela zokupheka

I-Bonito / Katsuo (Awase Dashi)

I-Awase dashi lelona gama liqhelekileyo ledashi kwezi ntsuku.

Idashi evusayo inevumba elintsokothileyo xa kuthelekiswa nezinye iintlobo zedashi. Yenziwe ngokudibanisa i-katsuobushi (i-bonito fish flakes) kunye ne-kombu kelp.

Okokuqala, ukhupha idashi yekombu ngokusebenzisa indlela ye-nidashi.

Jonga imbiza rhoqo xa ubila ikombu. Linda de amanzi afikelele kwindawo yokubila, uze ususe i-kombu. Emva koko, yongeza i-bonito fish flakes ukuphucula i-flavour.

Ngokukhawuleza xa imbiza ifika emathunjini, cima isitofu. Vumela iiflakes ezomisiweyo ukuba zifunxe umhluzi okwemizuzu embalwa.

Qiniseka ukuba ujonga ukuba iiflakes sele zitshonile emazantsi ebhodwe ngaphambi kokucinezela umhluzi.

Kuya kufuneka ibe nencasa ebuthathaka kuyo kunye ne-cadmium-efana ne-tinge etyheli kuyo kunye nencasa esulungekileyo.

Ungayigcina i-kombu kunye neebhonito flakes ukwenza idashi eninzi. Isiphumo sedashi ngokuqinisekileyo siya kuba nencasa eyomeleleyo kuneyokuqala.

Unomdla onjani uDashi?

Uninzi lwabantu luchaza i-dashi njengendibaniselwano ye-flavour yaselwandle kunye ne-glutamic acids, eyinika loo ncasa ye-umami. 

Inencasa kwaye inencasa eyahlukileyo yokutya kwaselwandle. Ityuwa kodwa ineencasa zentlanzi yaselwandle kunye neentlanzi ezomisiweyo.

Umxholo ophezulu we-sodium inosinate kwi-katsuobushi kunye ne-glutamic acids kwi-kombu yenza i-synergy umami loo nto inomtsalane kakhulu kwincasa yolwimi, yiyo loo nto abantu abaninzi beyithanda.

Ukudibanisa iincasa zekatsuobushi kunye nekombu kumhluzi kukhupha i-umami (enye yeendlela ezintlanu ezisisiseko) kwidashi.

I-Dashi iqhele ukusetyenziswa njengesiseko sesuphu, i-curries, i-stews, kunye necandelo lokudipha isosi kunye ne-batter. 

Nangona kunjalo, i-dashi yasekhaya ayisathandwa kangako kule mihla.

NaseJapan, ithatyathelwe indawo yi-dashi yegranulated okanye ulwelo olukhawulezileyo ukusukela ekupheleni kweWWII (funda konke malunga nembali yedashi apha). 

Ii-glutamates ezongeziweyo kunye neeribonucleotides (eziyinkunkuma yeekhemikhali kwidayashi yangoku) zikhethwa ngabapheki kuba banencasa eyomeleleyo nengacacanga xa kuthelekiswa nedashi eyenziwe ngokwabo.

Andizenzi eyam kwakhona kwaye ndikhetha ukusebenzisa le Ajinomoto HonDashi isongo sayo sisityebi:

(jonga imifanekiso emininzi)

Kukwakho nezinye iinguqulelo zesitokhwe sedashi ezibandakanya ukufunxwa i-shiitake, i-niboshi, okanye i-kelp emanzini angaxutywanga iiyure ezinde ukukhupha incasa okanye ukubila emanzini ashushu (ama-70 ukuya kuma-80 ngokukaCelsius) emva koko ukuhluza umhluzi ophuma kuwo. yona.

U-Kikunae Ikeda, unjingalwazi wekhemistri kwiYunivesithi yaseTokyo Imperial, wafumanisa incasa engaqhelekanga neyomeleleyo yekelp dashi ngo-1908 waza wayichonga “njengencasa yesihlanu” yeumami.

Ngokutsho kwakhe, i-asidi ye-glutamic efumaneka kwi-kelp kwidashi ivuselela i-receptor yomntu othile.

Yintoni "umami" kudashi?

I-Umami yenye yeendlela ezintlanu ezisisiseko ezamkelwa ziincasa zomntu kwaye ziguqulela njenge "incasa emnandi".

Enye yeentlobo ezintlanu zokungcamla: 

• sweet
• mnandi
• buhlungu
• ityuwa
• umami

Ichazwe njengemnandi kwaye luphawu lomhluzi kunye nenyama ephekiweyo.

Yikholwe okanye ungakholelwa, de kube kwenziwe idashi, izazinzulu zazingazi ukuba abantu banesamkeli esithile sokungcamla esisabela kwi-glutamate edashi!

Ngokwenene, uNjingalwazi uKikunae Ikeda wafumanisa zombini umami kunye ne-glutamic incasa receptor ngolwimi. YayikwanguNjingalwazi u-Ikeda owasungula eli gama.

Lo ngumfanekiso obambeleyo womsebenzi wokuqala Imifuno eluhlaza yaseJapan, i-bonito flakes eyomileyo, i-herring roe yi-City Foodsters kwiFlickr phantsi kwe-cc.

Imvelaphi kaDashi

UDashi ngumhluzi wokupheka entliziyweni yesonka saseJapan.

Nangona isenokungabonakali ngathi ininzi, lo mhluzi ucacileyo ugcwele enye yeendlela ezintlanu ezisisiseko ezibizwa ngokuba yi-umami (enencasa). 

Idashi yongeza ubutyebi kunye nobunzulu kuyo nayiphi na iresiphi oyiphekileyo, yiyo loo nto abapheki baseJapan bahlala begcina esi sitokhwe ekhitshini labo.

Malunga neminyaka engama-800 eyadlulayo eJapan, abapheki baqala ukuzama ikombu (uhlobo oluthile lwe-kelp) kwaye bayidibanisa namanzi amsulwa entwasahlobo. I-kombu iqulethe i-glutamate apho incasa ye-umami yedashi ivela khona.

Kuyamangalisa ukwazi ukuba ukwenza i-dashi kulula ngendlela emangalisayo, kodwa isetyenziswa kwisiqingatha sazo zonke ukutya zaseJapan!

I-Kelp kunye ne-bonito zadityaniswa phakathi kwexesha le-Edo ukwenza i-dashi yanamhlanje. Esi siseko sokutya sasi isetyenziswa kakhulu kwingingqi Kansai malunga Osaka. 

AmaJapan asebenzisa idashi kuba kulula ukuyenza nokuyipheka ngayo! Bilisa nje amanzi kwaye wongeze ikombu kunye neeflakes ezomisiweyo zebhonito, kwaye umhluzi ophuma kuloo ndibaniselwano sisitokhwe sakho sedashi (bonito yintlanzi evele kwintlanzi yetuna).

Isitokhwe sedashi sinokulungiswa malunga nemizuzu engama-30 okanye njalo, ekhawulezayo kunestokhwe saseNtshona esihlala sithatha iiyure ezimbalwa ukupheka.

Akunakwenzeka ukuba uyixabise ngokwenene Izidlo zaseJapan ngaphandle kwedashi njengayo nayiphi na enye indawo yedashi ayisondeli ekuziseni incasa eyiyo yezitya xa idashi ikhona kwizithako.

Inkcubeko nganye inohlobo oluthile lwesithako oluyinxalenye ebalulekileyo yokutya kwayo.

IJapan ayikho ngaphandle kwale nyani ilula, kwaye esinye isithako esikukutya kwabo okuninzi isitokhwe sesuphu esaziwa ngokuba yidashi.

Kodwa yintoni kanye kanye imvelaphi yedashi? Ngaba umntu othile wayiqambela usuku olumnandi? Okanye ngaba yinto evele yavela ngokuhamba kwexesha?

UDashi kwiJapan yakudala

Ngelixa kwakukho iimbekiselo zangaphambili malunga nezithako zedashi emva kwe-700 AD, i-dashi ayizange ibonakale kwincwadi yokupheka yenyama kude kube ngexesha le-Edo yaseJapan (1603 AD - 1868 AD).

Kwakungexesha le-1800s, ngasekupheleni kwexesha le-Edo, apho i-dashi ngokuthe ngcembe yaba yindawo eqhelekileyo kwaye yayisetyenziswa njengempahla kwiindidi ezininzi ezahlukeneyo zesuphu.

Akukho nto ibonisa ngokucacileyo ukuba nabani na wenza i-dashi njengesithako.

Endaweni yoko, kubonakala ngathi idashi yakhula ngokuthe ngcembe njengoko abantu babezama izithako ngelixa besenza ukutya.

Zininzi iisuphu, ngakumbi isobho miso, ixhomekeke kwidashi njengesithako esisisiseko. Ikwasetyenziswa kwiisuphu ze-ramen kunye ne-udon noodle ngokunjalo nakwiisosi ezifana ne-mentsuyu.

Ukuqhubela phambili ngedashi kwenzeka ikakhulu kwingingqi yaseKansai eJapan.

Zonke izithako eziphambili zedashi, i-kelp, kunye neentlanzi zentlanzi (ngokuqhelekileyo ityhuna okanye i-sardines) zadlula kulo mmandla waseJapan zisuka kweminye imimandla.

Ngenxa yoko, ngazo zonke ezi zithako kwindawo enye, i-dashi yaqala ukukhula ngakumbi nangakumbi.

Ufunde kwakhona: Ngaba i-ramen noodles amaTshayina okanye amaJapan?

Ngaba idashi itshintshile kule minyaka idlulileyo?

I-Dashi njenge-soup stock ayitshintshanga kakhulu kwiminyaka.

Izithako ezifanayo zisetyenziswa, kodwa iindlela kunye nobuchule bokwenza ngokuqinisekileyo ziye zavela njengoko iteknoloji ivunyelwe kuzo zonke iintlobo zezinto ezintsha.

Ukwenza i-dashi kudla ixesha, kodwa kule mihla, kunokwenzeka ukuba uthenge isitokhwe sedashi ngoko nangoko kwivenkile ethengisa ukutya.

Le dashi ekhawulezileyo ithelekiseka neetyhubhu ze-bouillon ezisoloko zisetyenziselwa ukonga ixesha xa kusenziwa nantoni na efuna isitokhwe. Kodwa iza nezithintelo zayo, endiya kuxoxa ngazo kamva.

Nantsi indlela yokuxelela idashi ngaphandle komnye umhluzi we-anchovy osekwe kwintlanzi, Esona sinuke ngakumbi ngokungcamla.

UDashi, umqolo wezembali kunye nezinto ezahlukeneyo zaseJapan

Nangona kungekho ndawo ithile kwimbali yokuba idashi yaqanjwa eJapan, isembindini weendlela ezininzi zokupheka zaseJapan kunye nenkcubeko.

Xa i-dashi yaba yinto eqhelekileyo, yavumela inkcubeko yokutya yaseJapan ukukhula nokukhula kule nto sikuyo namhlanje.

Ufunde kwakhona: Uyisebenzisa kanjani enye yezi zinto zingena endaweni yomgubo wedashi kwizitya zakho

Ukumataniswa okudumileyo kunye nedashi

Njengoninzi lwe-broths yaseJapan kunye neesuphu, i-dashi broth idibanisa kakhulu kunye ne-savory, ulwelo oluqiniweyo njengewayini.

Abasebenzi nje njengecala elikhulu bodwa kodwa bazisa umami ococekileyo ngaphandle kwedashi ngamandla ayo akrwada.

Eyona wayini ixhaphakileyo idityaniswe nedashi yiFino, elungiswe ukusuka kumdiliya wePalamino kwaye inombala ocacileyo, omhlophe.

Nangona kunjalo, nayiphi na iwayini enetyuwa kunye nencasa emnandi kuyo iya kusebenza ukuba akubonakali ngathi uyamfumana uFino.

Eyona nto ndiyikhethayo emva kukaFino iya kuba yi-manzanilla, nangona kunjalo.

Nangona kunjalo, inochuku ngakumbi kwaye iqaqambe ngakumbi kwincasa yayo, kunye nesixa esifanelekileyo setyuwa ukomeleza incasa esele imnandi yedashi.

Ngaba ujonge inkuthazo yokupheka? Nazi iindlela ezi-8 ezilula nezithandwayo zokwenza ngesitokhwe sedashi

Ingaba udashi usempilweni?

Oku kuxhomekeke ekubeni wenza i-dashi yokwenyani ngezithako zokuqala okanye ipakethe yomgubo westokhwe efumaneka lula kwiimarike zasentshona.

Ukwenza inqaku lam licace ngakumbi, makhe sijonge kuzo zombini:

Idashi yokwenyani

Nangona i-kombu esetyenziswe kwiresiphi yokwenyani isenayo i-MSG kuyo, ikwisixa esifanelekileyo kwaye ayizukwenzakalisa impilo yakho.

Ke, i-dashi yasekhaya ikhuselekile ukuba isetyenziswe yonke imihla kwaye, eneneni, zininzi izibonelelo zempilo ezinxulumene nayo.

Umzekelo, iibhonito flakes kunye nekombu zizityebi kwi-amino acids ezincedisa ukwetyisa.

Ngaphezu koko, i-iodine kunye ne-enzymes ezifumaneka kwizithako zikwaluncedo ekukhuthazeni impilo ye-thyroid kunye nokulawula uxinzelelo lwegazi.

I-Dashi ikwalawula ukuhamba kwegazi okufanelekileyo kwingqondo, iphucula kakhulu impilo yengqondo.

Nangona kunjalo, ngenxa yokuba ikhuselekile kwaye isempilweni ayithethi ukuba kufuneka uyitye rhoqo. Kwanezinto "ezilungileyo" zinokuba yityhefu egqithisileyo ... ukuba uyayazi into endiyithethayo. ;)

Ufunde kwakhona: Ngaba i-teriyaki isempilweni? Kuxhomekeka kwindlela oyenza ngayo!

Dashi powder

I-Dashi powder sisithako esifumaneka ngokulula sokungcamla izitya zaseJapan ezifuna umaminess kancinane. Nangona kunjalo, ngokungafaniyo nezithako zedashi zokuqala, iqulethe isihogo se-MSG,

Ngoku imeko ye-MSG ayicacanga kakhulu kwisikali sokhuseleko. Abanye abaphandi bayifumene inxulumene nokuphazamiseka kwe-metabolic kunye nokumelana ne-insulin.

Kwangaxeshanye, abasemagunyeni abanje nge-FDA bayibiza ngokuba “kukhuseleko” lokongezwa kokutya.

Abameli be-MSG baye baveza iingxoxo ezininzi zokuchitha iingxelo, bebiza idatha yovavanyo kunye nendlela eneziphene.

Bakwatsho ukuba iimvavanyo zezilwanyana zithintelwe kwiitofu endaweni yeedosi zomlomo, zikhupha ngokuthe ngqo into leyo kwigazi, ingeyiyo indlela esetyenziswa ngayo.

Ngoku, ezi zibonakala ngathi ziingongoma ezifanelekileyo.

Nangona kunjalo, kuba into isaphantsi koqwalaselo, ndingakhathazeka kancinci malunga nokuyisebenzisa rhoqo.

Ngokusetyenziswa ngamaxesha athile, ndandihlala ndiyigcina kwikhabhathi yam njengokhetho lwesibini nje ukuba ndandingenathamsanqa lokufumana igqabi lekombu.

FAQs

Ngaba idashi iyafana nesosi yentlanzi?

Ngelixa kukho iintlanzi kudashi, ayifani nesosi yentlanzi.

Isosi yeentlanzi idla ngokwenziwa ngeeanchovies, ityuwa, namanzi kwaye inencasa eyomeleleyo yetyuwa. I-Dashi yenziwe ngokhula lwaselwandle (i-kombu) kunye ne-tuna ebilisiweyo, eyomileyo (iiflake zebonito).

Ngaba idashi iyafana neebhonito flakes?

I-Dashi ayifani ne-bonito flakes. Endaweni yoko, iibhonito flakes sesinye sezithako zokwenza idashi, ecaleni kokhula lwaselwandle olomileyo (kombu).

Ngaba idashi iyafana nemiso?

UMiso akafani nedashi, nangona bobabini besetyenziselwa ukwenza isuphu yemiso.

I-Dashi ngumhluzi owenziwe ityhuna eyomisiweyo kunye namaphepha omisiweyo olwandle, kunye I-miso sisincamatheliso esenziwe ngeembotyi zesoya ezinegwele.

Uhlala ixesha elingakanani idashi efrijini?

Awudingi ukusebenzisa yonke i-dashi yakho ngexesha elinye, kanye emva kokuba uyenzile. Unokugcina i-dashi kwisitya esivaliweyo, kodwa kufuneka uyibeke efrijini.

Iya kuhlala malunga neentsuku ezi-7, okanye ungayigcina kwisikhenkcisi, apho iya kuhlala iiveki ezintathu.

Ngaba ungayithenga idashi kwivenkile yokutya?

Ngelishwa, awukwazi ukuthenga iDashi kwivenkile eqhelekileyo yokutya. Nokuba iivenkile ezininzi zaseAsia azithengisi!

Nangona kunjalo, ungathenga i-dashi kwiivenkile ezininzi zaseJapan kunye noluhlu olubanzi lweevenkile ezikwi-intanethi ezizisa kulo lonke elaseMelika.

Ungathenga Hon isitokhwe sedashiilungile:

(jonga imifanekiso emininzi)

Ngaba uDashi uyafana nemiso?

Abantu abaninzi bayabhidisa idashi kunye nemiso. Zombini zinokusetyenziselwa ukunambitha isuphu kunye neestokhwe, kodwa zenziwe ngezithako ezahlukeneyo.

I-Dashi yenziwa ngokhula lwaselwandle ludityaniswe nentlanzi eyomileyo neyomileyo, eyaziwa njenge bonito. AmaJapan enza i-miso ngaphandle kweembotyi zesoya ezidityaniswe nerayisi okanye irhasi, kuxhomekeke kuhlobo. 

Ke ngoko, qaphela ukuba imiso kunye nedashi zinambitha eyahlukileyo. 

Ndiyigcina njani iDashi? Ngaba kuhamba kakubi?

Unokwenza imbiza enkulu idashi yangoko (jonga amanzi kumlinganiselo wegranu apha) kwaye uyigcine efrijini malunga neentsuku ezi-3. Iba mbi emva kweentsuku ezi-3, ke qiniseka ukuba uyisebenzise. 

Ngokuphathelele i-dashi powders, iityhubhu, kunye neesosi, ungazigcina kwi-pantry kangangeenyanga ezintandathu.

Ukuba ipakethe ivuliwe, yivale ngokuqinileyo kwaye uyisebenzise phakathi kweveki, ngoko ayifuni ukufuma kakhulu.

isiphelo

Ukunika incasa ekhethekileyo yedashi kunye nokusetyenziswa kwayo okuxhaphakileyo njengesiseko sesiseko esiphantse sibe ngaphezu kwesiqingatha sezitya zaseJapan, ukutya kwaseJapan akuphelelanga ngaphandle kwayo.

Iumami flavour dashi enika isuphu kunye nesityu iphantse yaba sisithethantonye sencasa yokwenyani yaseJapan, kwaye zimbalwa kakhulu izitya eJapan ezingasebenzisi idashi ngohlobo oluthile.

Ikwasebenza njengesiphuculi sencasa esikhulu kubahlobo bethu bemifuno abafuna ukunika isiphiwo esimnandi kwisidlo sabo semihla ngemihla ngaphandle kwezithako ze-carnivore. Singasathethi ke ngeenzuzo zempilo esiza nazo.

Kule post, ndizamile ukugubungela yonke into malunga nesi sitokhwe esikhethekileyo, ukusuka kwimbali yayo kunye nemvelaphi yayo ekusebenziseni kwayo kunye nokuthatha indawo kunye nantoni na phakathi. Ndiyathemba ukuba esi siqwenga sibe luncedo kwaye sinolwazi.

Ngaba sele uyizamile i-dashi? Ukuba akunjalo, ndingacebisa ukuba wenze njalo. Uza kuthandana nayo, ndithembe. ;)

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Funda simahla

UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.