Ungase ucabange ukuthi lesi ngesinye nje isiqephu sendatshana esincoma ukudla okumangalisayo kwaseJapan. Ake ngikuqinisekise, inhloso yami ukukunikeza ukunambitheka kweqiniso kwezidlo zasendaweni zase-Japan eziphuma phambili. Indawo yokupheka yase-Japan ihlukile, kusukela ku-sushi, inhlanganisela enhle yerayisi eligayiwe nenhlanzi entsha, kuya ku-ramen, umhluzi opholisa umphefumulo onama-noodle. Isidlo ngasinye siwukuhlola ukunambitheka nesiko. Ake sithathe uhambo lokudabula injabulo ye-gastronomic yase-Japan, lapho konke ukudla kuyindaba elandisayo kanye nokuzizwisa okungalibaleki kolwanga lwakho.
In Japan, ukudla akukona nje umsoco; kuyindlela yobuciko. Ngokwesibonelo, thatha i-sushi. Akuyona nje inhlanzi eluhlaza phezu kwerayisi; kumayelana nekhwalithi yezithako, ukunqunywa okunembile kwenhlanzi, kanye nebhalansi yama-flavour. Noma cabanga ngezinhlobonhlobo zesifunda ze-ramen, kusukela kumhluzi we-Sapporo ofakwe i-miso ukuya ekunothweni kwethambo lengulube le-tonkotsu ye-Kyushu. Lezi akuzona nje izitsha zama-noodle; akhombisa isimo sezulu namasiko emvelaphi yawo.
Indawo yokudla yase-Japan inothile ngamanye amagugu afihliwe, futhi—njenge-okonomiyaki, ikhekhe elimnandi elivela e-Osaka elendlalwe ngezithako ezihlukahlukene, noma ubumnandi obuthambile be-wagashi ka-Kyoto, izihlanganisela zendabuko ezinhle njengoba zimnandi. Isifunda ngasinye sinezici zayo ezikhethekile, ezakhiwe umlando kanye nemikhiqizo yendawo.
Ekuhloleni ukudla kwaseJapane, uzothola ukuthi ukulungiswa kwesidlo ngasinye kucwile esikweni, kuhlonishwe ngezizukulwane ngezizukulwane. Ubuciko bokucophelela bokwenza i-sushi, ukubilisa ngesineke umhluzi we-ramen, kanye nesinongo esicophelelayo sesidlo se-kaiseki—konke kwembula ukuzinikela ekwenzeni okuhle. Akukhona nje ukudla; kuyinto ehlanganisa zonke izinzwa.
Njengoba sihlolisisa inqwaba yokuthandwa kwe-Japan, akuphathelene nokudumisa okune-hyperbolic; kumayelana nokuqonda nokwazisa ukujula kwekhono lokupheka kanye nezindaba ezingemuva kwesidlo ngasinye. Kungakhathaliseki ukuthi i-onigiri elula noma i-omakase yezifundo eziningi eningiliziwe, ukudla kwase-Japan kuwubufakazi besiko lakhona elicebile kanye nesimemo sokunambitha impilo ukulunywa kanye ngesikhathi.
Sushi
I-Sushi ingikhanga ngocezu ngalunye engilunambithayo. Lesi sidlo esihle, esigxiliswe ngokujulile esikweni lamaJapane, sinqobe abathanda ukudla emhlabeni wonke. Uhambo lwayo lwaqala njengendlela yokugcina izinhlanzi, ishintsha ngokuhamba kwesikhathi ibe ubuciko bokupheka. Abapheki abangongoti be-sushi benza ucezu ngalunye, kusukela ku-nigiri yakudala—ucezu lwenhlanzi eluhlaza phezu kombhede werayisi eligayiwe—kuya kumaroli aqanjiwe njenge-California roll, ebonisa ukuguquguquka kwe-sushi nokukhanga kokuthandwa okuhlukahlukene.
Ukuqonda ifa le-sushi kubalulekile ekwaziseni ubunkimbinkimbi bayo. I-Nigiri, isibonelo, imele i-sushi ngendlela yayo yendabuko, kuyilapho umqulu waseCalifornia ubonisa ukuzivumelanisa nezimo ezithandwayo zaseNtshonalanga. Lapho udla i-sushi, kunendlela yokuziphatha ecebile okufanele uyilandele. Kuyafaneleka ukusebenzisa izinti noma izandla zomuntu, lokhu kwakamuva kuyisiko le-nigiri. Ukuhambisana okubalulekile okufana nesoso yesoya, i-wasabi, nejinja efakwe emanzini anosawoti akugcini nje ngokuphelelisa isidlo kodwa kuyasiphakamisa, ngakunye kunezela isici esihlukile ku-flavour jikelele.
I-Sushi ayikona nje ukudla; kuyisipiliyoni. Njengoba ngijabulela kokubili okuqanjwe isikhathi eside kwe-nigiri kanye ne-sushi yesimanje, ubuciko nokunambitheka kuyaqhubeka kungimangaza. Isikhathi esidlule se-Sushi esicebile, ukuhlukahluka kwayo, kanye nomthelela wayo wamasiko kwenza konke ukuluma kube ukuhlola kobuciko bokupheka.
Ramen
Ngidlulela ngale kwe-sushi, ngiye ngakhangwa i-ramen, ukudla okuyisisekelo kwe-Japanese cuisine enokwangiwa okududuzayo. Isuka e-China, i-ramen iye yaqhakaza e-Japan yaba into yokupheka, ehlukaniswa ngomhluzi wayo omnandi, ama-noodle athambile, kanye nama-garnishes ahehayo.
Ake sihlole ukuthi kungani i-ramen iyi-adventure ebalulekile yokunambitheka:
- Ukuhlukahluka Kwesifunda: Izifunda zase-Japan ngasinye zibeka i-spin ehlukile ku-ramen, enikeza inhlobonhlobo yokunambitha namalungiselelo. I-tonkotsu ramen kaFukuoka, eyaziwa ngomhluzi wayo wenyama yengulube ethambile, ihlukile ne-miso ramen ye-Sapporo, eletha isibhakela esicebile se-umami. Ukuthatha isampula kwalokhu kuchazwa kwendawo kufana nokuvakasha okumnandi endaweni yokupheka yase-Japan.
- Amasiko Okudla: E-Japan, ukusetshenziswa kwe-ramen kuwubuciko, obuphelele ngemikhuba yakhona. I-slurping enomdlandla ayivunyelwe nje kuphela kodwa iyatuswa, njengoba ifaka ama-noodle emoyeni, ikhulise ukunambitheka futhi ibonise ukubonga kumpheki. Isiko liphinde linqume ukuqeda zonke iziqephu, kuhlonishwe umsebenzi wompheki ngokungashiyi nomkhondo womhluzi noma ama-noodle.
- Ukwaneliseka Ngenhliziyo: I-Ramen iveza ukudla okunethezekile, elungele izinsuku ezibandayo noma iminjunju yendlala. Umhluzi wawo owubukhazikhazi, oxutshwe nama-noodle athambile nama-accoutrements afana ne-chashu, ajitama (amaqanda abilisiwe athambile ane-flavour), kanye ne-nori, iletha i-symphony yama-flavour kanye nokuthungwa okukhanga kakhulu.
Takoyaki
I-Takoyaki iyisidlo esithandwayo e-Japan, evame ukudunyiswa ngokuthungwa kwayo okuyingqayizivele okuhlanganisa igobolondo elicwebezelayo nesikhungo esithambile, esimnandi. Lawa 'mabhola engwane' athole udumo njengokudla komgwaqo okuyisisekelo kulo lonke elase-Japan, anikeza ukunambitheka okumnandi okungafanele kugeje abathanda ukudla.
Ukwenza i-takoyaki kuhilela ukudala inhlama esuka kufulawa, amaqanda, kanye nomhluzi we-dashi ocebile umami, obese uthululelwa ezibunjeni eziklanyelwe lokhu kudla okulula. Enhliziyweni yebhola ngalinye kuhlezi ucezu oluthambile lwe-octopus, elibe seliphekwa lize libe nombala osagolide kanye nesimo esiyindilinga. Umehluko ekwenziweni kwesakhiwo—ingaphandle elishwabene elinikeza ithuba elingaphakathi elithambile—kwenza ukulunywa ngakunye kwe-takoyaki kwanelise ngendlela emangalisayo.
I-Takoyaki igqamile ngenxa yokuguquguquka kwayo. Kuyinto evamile emikhosini yokudla yase-Japanese, lapho abathengisi bethula i-assortment ye-toppings, ekuvumela ukuthi ulungise i-takoyaki yakho ngokuvumelana nalokho okuthandayo. Izinketho ezifana nemayonnaise enokhilimu, isoso ye-tangy takoyaki, ama-wispy bonito flakes, no-anyanisi oluhlaza omusha wengeza ukunambitheka. Umlomo ngamunye walawa mabhola engwane ahlotshisiwe ugcwele ukunambitheka, okwenza kube ukudla okulula okungenakuvinjelwa okuzokugcina ubuya ukuze uthole okwengeziwe.
Empeleni, i-takoyaki ayikona nje ukudla; kuwukuzidela kokupheka okubonisa ingqikithi yesiko lokudla kwasemgwaqweni kwase-Japan, enikeza izinhlobonhlobo zokunambitha nokwenziwa okududuzayo nokujabulisayo.
Yakiniku
I-Yakiniku, ehumusha 'inyama eyosiwe' ngesi-Japanese, iyisipiliyoni esibalulekile kunoma ubani ohlola indawo yokupheka yase-Japan. Njengomuntu othanda ukudla kwenyama, ngingagomela ukuthi i-yakiniku igqama njengenye yezindlela ezizuzisa kakhulu zokudla e-Japan. Ake sihlole izici ezintathu ezibalulekile ezenza i-yakiniku ibe yinketho ephezulu kubathandi bokudla:
Okokuqala, indlela yokugcoba iyisici esiyinhloko se-yakiniku. Nguwe ophethe etafuleni, kungakhathaliseki ukuthi usebenzisa i-grill yamalahle efaka intuthu noma i-grill kagesi enikeza ukulawula izinga lokushisa okunembile. Unquma ukuthi ucezu ngalunye uzolupheka isikhathi esingakanani nokuthi ufuna lushiswe noma luthenda kangakanani. Le ndlela yokusebenzisa izandla ayikona nje ukupheka; imayelana nokuhlanganisa ucezu ngalunye ngendlela othanda ngayo.
Okwesibili, izinga lenyama enikezwa ezindaweni zokudlela ze-yakiniku liphezulu kakhulu. Ngokuvamile uzothola izinketho ezifana nenyama yenkomo ye-wagyu ewubukhazikhazi, eyaziwa ngokumathelisa nokuthamba kwayo okujulile, eduze nokunye okukhethekile okufana nesisu sengulube esimnandi namathanga enkukhu acebile. I-Wagyu, ikakhulukazi, idume ngokuthungwa kwayo kwebhotela, kangangokuthi incibilika ngokoqobo emlonyeni wakho, inikeze injabulo ye-gastronomic engenakuqhathaniswa.
Okokugcina, i-yakiniku dining iwuhambo lokuhlola. Ikhuthaza abadlayo ukuthi banwebe ama-horizons abo okupheka ngokuzama inyama ehlukahlukene, okuhlanganisa izintandokazi zendabuko kanye nokukhetha okungajwayelekile njengolimi lwe-offal nolwenkomo. Uhlu olubanzi lwenyama, kuhlanganiswe nenqwaba yamasoso wokucwilisa kanye nezitsha eziseceleni, kuvumela inhlanganisela yokunambitheka okungapheli. Konke ukuvakasha kungaba uhambo olusha, njengoba uxuba futhi ufanisa ukuze udale ukuluma kwakho okuphelele.
Okonomiyaki
I-Okonomiyaki, ikhekhe elimnandi elimnandi elivela e-Japan, lihlanganisa kahle ukunambitheka nokuthungwa. Isuka e-Osaka, lesi sidlo manje sesisabalele kulo lonke elase-Japan.
'I-Okonomiyaki' isho ukuthi 'kuphekwe ngendlela othanda ngayo,' igqamisa ukuguquguquka kwayo. Ngezinguqulo ezahlukene zesifunda, isidlo sisebenzisa izithako ezihlukahlukene zendawo. Isitayela se-Hiroshima sihlanganisa iklabishi, ama-noodle, nengulube, kuyilapho isitayela se-Osaka sihlanganisa iklabishi, u-anyanisi oluhlaza, kanye nokudla kwasolwandle noma inyama ku-batter.
Izinga elihlukile le-okonomiyaki livela kuma-toppings ayo. I-toppings evamile i-okonomiyaki sauce, efana nesoso yase-Worcestershire kodwa emnandi, imayonnaise, ama-bonito flakes, ne-aonori yasolwandle, konke kuthuthukisa ukunambitheka kwesitsha kanye nesethulo.
Okonomiyaki akuyona nje ukudla; kuwukubonakaliswa kokuqanjwa kabusha kwe-Culinary yaseJapan. Izivakashi eziya e-Japan akufanele ziphuthelwe ukuyizama, njengoba ibonisa ukuzivumelanisa nezimo kokupheka kwase-Japanese.
