I-Miso Paste-Isitshixo soBomi obude

I-Miso yinxalenye ebalulekileyo ye-cuisine yaseJapan. I-soy enegwele kunye nentlama yesinongo sengqolowa kuthiwa sesinye sezizathu ezenza ukuba iJapan ibe nabantu abaninzi kangaka. Nokuba yinyani le okanye akunjalo, i-miso ithathwa njengesempilweni kakhulu kwaye inezinto ezininzi ezininzi. UMiso uhamba kakuhle kwisobho, imifuno, ukugqoka, idips, kunye ne-marinades.

I-Miso, intlama ehlukeneyo yesinongo evela eJapan

IMiso yintlama yesinongo yaseJapan esekwe kwiimbotyi zesoya. Abantu baseJapan babhekisela kwincasa ye-miso paste njenge "umami", igama elithi hearty, spicy, salty, kunye nenyama-efana nenyama ngaxeshanye. Ukuguqulelwa ngokoqobo, i-miso ngoko ikwathetha "umthombo wokungcamla".

I-spice paste iyingxenye ebalulekileyo yenkcubeko yaseJapan kwaye inesithethe esibuyela emva kwamawaka eminyaka: i-miso yaqala ukukhankanywa ngokubhaliweyo kwi-8th inkulungwane. Mhlawumbi yafika kuqala eJapan ivela eTshayina.

EJapan, i-miso yenye yezona mveliso zidumileyo zesoya. Eyona ntlama imnandi isetyenziselwa ukutya izitya ezininzi, nakwizimuncumuncu, umzekelo:

• Iisosi, iidiphu, iisaladi zokugqoka, kunye ne-marinades
• Isityu neesuphu, umz. B. Ramen (isophu yaseJapan yenoodle)
• Iidessert, umzekelo B. ice cream okanye i-caramel cream

Kodwa amaJapan akhetha ukutya i-miso kwisobho ye-miso - isobho esicacileyo kunye ne-tofu, i-seaweed, kunye nemifuno. Kuthathwa njengesitya sesizwe saseJapan kwaye ngokwesiko sityiwa yonke imihla kunye nerayisi kwisidlo sakusasa. Endaweni yokusebenzisa icephe, isuphu ye-miso ikhutshelwa ngaphandle kwesitya. Izitya ezisecaleni zityiwa ngezinti.

UMiso wenziwa ngokuvubela

UMiso kukutya okuvundisiweyo. Ukuvubela yindlela yokulondoloza usebenzisa ibhaktiriya okanye ukungunda. Le nkqubo izisa amavumba amatsha ekukhanyeni, owaziyo kwi-sauerkraut, umzekelo. Ngenxa yokuba ikhaphetshu emhlophe incasa eyahlukileyo ngokupheleleyo kunenguqulelo yayo evundisiweyo kunye nencasa emuncu.

Izithako eziphambili ze-miso paste ziimbotyi zesoya, amanzi, kunye nekoji. I-Koji yirayisi ephekiweyo (idla ngokuba yirayisi emhlophe, kodwa maxa wambi irayisi emdaka okanye irhasi) egalelwe ngembewu yokungunda iAspergillus oryzae ize igcinwe ishushu kangangeeyure ezingama-48. Eli nyathelo libizwa ngokuba kukubilisa kokuqala. Iinkozo zerayisi ke zigqunywe nge-fluff emhlophe: i-koji mushroom.

Ngoku iimbotyi zesoya zifakwe ngomphunga, zixutywe nekoji, amanzi, netyuwa, zize zizaliswe kwimiphanda yokuvubela okwesibini (yayifudula iyimiphanda yeplanga, namhlanje ubukhulu becala iyimibhobho yentsimbi okanye ebizwa ngokuba zii-bioreactors eziqinileyo). Umngundo wekoji uqalisa ukuvundiswa komxube wembotyi yesoya. Ibhaktiriya ye-lactic acid, eyenzeka ngokwendalo kwiimbotyi zesoya, inokuphinda-phinda ngokufanelekileyo kule ndawo ineasidi.

Ngokuxhomekeke kuluhlu, i-miso paste ivuthwa kwimibhobho yomthi kangangeenyanga ezininzi. Ixesha lokubilisa ngamanye amaxesha linokuba yiminyaka eliqela. Okukhona ixesha lokuvuthwa okanye ukuvundiswa, kokukhona incasa ibukhali.

Ngokuzenzekelayo, i-tamari - isosi yesoya engenagluten-i-gluten-yimveliso yemveliso yemveli ye-miso. Emva kwexesha lokuvuthwa, ubunzima obuvundisiweyo bukhanywa ngamalaphu - kwaye ulwelo olufunyenwe ngale ndlela lusetyenziselwa ukwenza i-tamari. Isosi yesoya yeTamari ke ngoko ikwayintsimbi yentsimbi (inqabile ibhere yomthi) endala, imveliso enegwele efunyenwe kwiimbotyi zesoya efakwe kwikoji.

Ngaphezulu kwe-1000 yeentlobo ezahlukeneyo ze-miso

Ngokwemveli, i-miso yenziwe kwiimbotyi zesoya. Nangona kunjalo, kukho iindidi ezininzi eziqulethe irayisi, ibhali, iquinoa, okanye i-amaranth.

Ngokuxhomekeke kwixesha lokuvundiswa kunye nomlinganiselo wokuxuba iimbotyi zesoya kunye nekoji kunye nezinye izithako, i-miso inombala omhlophe ophantse ube mnyama. Umbala omnyama, ngakumbi ukunambitheka kwe-miso paste. UMiso unokungcamla kancinci, uswiti, unetyuwa, ushushu okanye unongwe kakhulu.

Ukudwelisa zonke iintlobo ze-miso phantse akunakwenzeka kuba kuthiwa kukho iintlobo ezingaphezu kwe-1000 eJapan kuphela. Kodwa zinokuhlelwa ngokufanelekileyo ngokwezithako okanye imibala.

Iintlobo ze-miso ngezithako

Umzekelo, i-miso ingohlulwa ngokwezithako, umz.

• Mame miso: Iquka iimbotyi zesoya kuphela. Incasa yayo ithathwa njengento eyomeleleyo kwaye ineziqholo.
• Kome Miso: Yenziwe ngeembotyi zesoya kunye nerayisi, yeyona ixhaphakileyo. IKome miso ngokwesiko isetyenziselwa isuphu ye-miso.
• IGenmai Miso: Uhlobo olutsha noko yiGenmai Miso. Ngelixa irayisi ekhutshiweyo isetyenziselwa i-Kome Miso, irayisi yendalo, oko kukuthi irayisi engaxutywanga isetyenziselwa iGenmai Miso.
• Mugi Miso: Iquka iimbotyi zesoya kunye nebhali. Kuba ibhali inestatshi esincinci kunerayisi, le miso ivundiswe ixesha elide kuneKome miso.

Iindidi ze-miso ngombala

Nangona kunjalo, i-seasoning paste inokwahlulwa ngokombala wayo. Okukhona ixesha lokuvuthwa lide, kokukhona umbala usiba mnyama:

• I-Shiro Miso (emhlophe): I-Shiro Miso yenziwe ngeembotyi zesoya, ibhali, kunye nomlinganiselo ophezulu werayisi. Ibiliswa iinyanga ezimbalwa kuphela. Incasa yayo iswiti kwaye ithambile, yiyo loo nto iShiro Miso inokusetyenziswa ngeendlela ezininzi.
• I-Shinshu miso (etyheli): Olu didi lukwanazo nerayisi eninzi, kodwa ivundiswe ixesha elide kune-miso emhlophe. Inencasa enetyuwa kwaye ibukhali ngakumbi kuneShiro miso.
• UAka Miso (Obomvu ukuya kuBrown): I-Aka miso yenziwe ngumlinganiselo ophezulu weembotyi zesoya kunye nenxalenye encinci yerayisi. Inencasa yomelele kwaye inetyuwa.
• UHatcho Miso (omnyama): IHatcho Miso iquka iimbotyi zesoya kuphela kwaye ngamanye amaxesha ivundiswe ukuya kutsho kwiminyaka emi-3. Oku kuyenza ibenongwe kakhulu kwaye yomelele kwaye ikhumbule itshokolethi.

Yeyiphi i miso ifanele ntoni

Ezinye iintlobo ezininzi zingahlelwa kwezi ndidi zingentla. Ngenxa yoluhlu olubanzi lwe-misos, phantse akunakwenzeka ukutsho ukuba yeyiphi i-miso esetyenziselwa isitya. Rhoqo ii-miso ezininzi ziyadityaniswa enye kwenye. Kukwakho umahluko omkhulu wengingqi eJapan - ingingqi nganye inezahlulo zayo kunye nezinto ezizithandayo.

Kwaye ngokuqinisekileyo, ukhetho lwakho lokungcamla ludlala indima enkulu. Ekuqaleni, kuyacetyiswa ukuba uqale ngolunye uhlobo oluthile. I-Shiro miso ifanelekile kule nto. Yenye yezona miso zidumileyo kwaye ixhaphake naseYurophu. I-Shiro miso incasa inetyuwa encinci kunezinye iindidi, ngoko ilungile ekuzameni.

Ixabiso lezondlo, iivithamini, iiminerali, kunye nokulandelela izinto ze-miso

Kuba i-miso ihlala isetyenziswa ngobungakanani obuncinci ukwenza isinongo, awuzukufumana kuphela ixabiso lezondlo, iivithamini, iiminerali, kunye nezinto zomkhondo nge-100 g engezantsi, kodwa kunye namaxabiso nge-10 g ye-miso.

Ulwazi lunokwahluka ngokuxhomekeke kwizithako ezisetyenzisiweyo kunye nomlinganiselo wazo kwi-miso. Ngesi sizathu, amaxabiso angezantsi anokwahluka kwezo zezinye iiphothali zolwazi.

UMiso kukutya okunetyuwa kakhulu. I-10g ye-miso iqulethe i-0.7g yetyuwa - ngoko i-100g ye-miso iqulethe malunga ne-7g, eyona mali ibalulekileyo. Ngokuchasene nokunye ukutya okunetyuwa eninzi, ityuwa ephezulu ye-miso akufanele iholele kwiingxaki zempilo.

Yilonto u miso ephilile

EJapan, i-miso igqalwa njengesempilweni kakhulu: Ngaphambili, zontathu izidlo zaziyisuphu ye-miso, irayisi, kunye nezitya ezisecaleni. Intlama yeziqholo kuthiwa inoxanduva lobomi obude baseJapan. Nokuba yinyani leyo okanye akunjalo – intlama yeembotyi zesoya isoloko isempilweni.

I-Miso iqulethe i-isoflavones

I-Isoflavones zi-phytochemicals ezifumaneka kwiimbotyi zesoya kunye neemveliso zesoya. Imiphumo emihle emininzi kwimpilo ichazwa kubo: I-isoflavones kuthiwa ku-B. inceda ngomhlaza webele kunye nomhlaza wedlala lesinyi, iimpawu ze-menopausal, kunye ne-osteoporosis. Sele sichaze ngokweenkcukacha ezi ziphumo kwinqaku lethu malunga ne-tofu, njengoko unokufunda phantsi kwekhonkco langaphambili.

Ukuzuza kwiipropathi ezintle ze-isoflavones, abaphandi bancoma inani le-50 ukuya kwi-100 mg ye-isoflavones ngosuku. I-100 g ye-miso iqulethe malunga ne-43 mg ye-isoflavones. Ngesobho se-miso eyenziwe kwi-10 g miso kunye ne-100 g tofu, sele unesiqingatha sexabiso elicetyiswayo le-isoflavone.

UMiso ngenxa yoxinzelelo lwegazi oluphezulu

Uphononongo lukwabonisa ukuba i-miso inceda ngokuchasene noxinzelelo lwegazi oluphezulu. Kwesinye isifundo, abathathi-nxaxheba babuzwa ukuba badla kangakanani i-miso kunye nezinye iimveliso zesoya. Abathathi-nxaxheba abadla iimveliso ze-soy ezivutshiweyo ezifana ne-miso imihla ngemihla abazange bachaphazeleke ngaphantsi koxinzelelo lwegazi oluphezulu kwiminyaka eyi-5 emva kophando kunabo badla i-miso encinci (okanye ezinye iimveliso zesoya ezivutshiweyo). Ngokutsho kwabaphandi, mhlawumbi i-isoflavones enceda ngokuchasene noxinzelelo lwegazi oluphezulu.

Kwiimveliso zesoya ezivundisiweyo, ii-isoflavones zikhona ngendlela eyahlukileyo kunezo zingavundiswanga. Oku kuvumela umzimba ukuba ufunxe ngcono i-isoflavones ekutyeni kwesoya enegwele. Ngenxa yesi sizathu, iimveliso zesoya ezivundisiweyo zibonise impembelelo entle kuxinzelelo lwegazi oluphezulu, ngelixa ezo zingenagwele zingazange.

I-Miso ikhuthaza i-intestinal flora enempilo

Ukutya okuvundisiweyo okufana ne-miso kunefuthe elihle kakhulu kwizityalo zamathumbu: ziqulethe ibhaktheriya ye-probiotic lactic acid, eyenzeka ngokwemvelo emathunjini ethu. Oku kutya kweprobiotic kukhuthaza i-intestinal flora enempilo kunye nokulinganisela, nto leyo ikhusela kwiingxaki zempilo kunye nezifo.

Ukongezelela, iibhaktheriya ze-lactic acid ziphula isitashi esiqulethwe kukutya ngexesha lokuvutshelwa kunye nokugaya kwangaphambili, ngoko kuthetha. Amalungu ethu okwetyisa ayakhululeka kancinane xa sisitya ukutya okuvundisiweyo.

I-Miso ngokuchasene nezikhalazo zesisu

Akumangalisi ke ngoko ukuba ukusetyenziswa kwansuku zonke kwesobho se-miso kunefuthe elihle kwiingxaki zesisu. Abaphandi baseJapan bafumanise oku kuphando lwabathathi-nxaxheba abamalunga ne-9,700.

Abathathi-nxaxheba babonise ukuba bakutya kangakanani na ukutya okuthile kunye nokuba kangaphi bebandezeleka ziingxaki zesisu (umz. ukutshisa esiswini ngenxa ye-asidi eguqukayo). Abantu abatya isuphu ye-miso yonke imihla babeneengxaki zesisu ezimbalwa kunabantu abatya isuphu ye-miso kathathu ngeveki okanye ngaphantsi.

Sele isaziwa ukuba ukutya okuvundisiweyo kukwakhusela urhudo kwaye kunefuthe elichasayo. Ngoko ke banokudlala indima kunyango lwezifo ezingapheliyo ezivuthayo ezivuthayo kwixesha elizayo. Uphononongo lwebhubhoratri sele lubonise ukuba ibhaktheriya ye-probiotic equlethwe kwi-miso inefuthe elinamandla lokuchasana nokuvuvukala kwamathumbu emathunjini.

UMiso kuthiwa unceda umhlaza wesisu

Ngokwemeko yangoku yophando, i-isoflavones kufuneka ikhusele nomhlaza wesisu. Nangona ukutya okunetyuwa eninzi kuthathwa njengomngcipheko onokwenzeka womhlaza wesisu, abaphandi abafunda i-miso bafikelela kwisigqibo esahlukileyo:

Ngelixa ukutya okunetyuwa eninzi njenge-B. intlanzi yaseJapan eyomileyo yadibaniswa nomngcipheko wokufa kwizigulane zomhlaza, ukusetyenziswa kwesobho se-miso - nayo inetyuwa kakhulu - yakhokelela ngokuchaseneyo:

Okukhona isuphu ye-miso ityiwa ngabaguli abanomhlaza, kokukhona wehla umngcipheko wokufa. Abaphandi bacinga ukuba ukubunjwa kwezinto ezahlukeneyo kwi-miso kuchasene nomonakalo wezempilo obangelwa yityuwa eninzi kwaye i-isoflavones inqanda ukukhula kunye nokuveliswa kweeseli zomhlaza.

Nangona kunjalo, ekubeni isobho se-miso sinezinye izithako ezifana ne-algae, imifuno kunye ne-tofu, ayinakunyanzelwa kolu cwaningo ukuba ezi zithako nazo zibandakanyeka kwisiphumo esihle kwaye kungekhona i-miso yodwa.

UMiso unciphisa inkqubo yokuguga

Kodwa ngaba i-miso eneneni inoxanduva lokuhlala kwamaJapan ixesha elide? Mhlawumbi ii-isoflavones zisisizathu sokuvela kwale thiyori.

Kuthiwa i-isoflavones iphucula ukuvuselelwa kwesikhumba kwaye ngaloo ndlela ikhusela imibimbi ngokulwa nama-radicals asimahla. Iiradicals zasimahla zenziwa kwiiseli zethu, umz. ngeenkqubo zemetabolism. Kuthiwa ngomnye woonobangela bokwaluphala. Ukongeza, ii-isoflavones kuthiwa ziyakwazi ukuthintela izifo ezinxulumene nobudala ezinxulumene nokuncipha kwengqondo (umz. I-Alzheimer's).

Omnye akakwazi (okwangoku) ukuthetha ngokwandiswa kobomi kule ngqiqo - nangona kunjalo, i-isoflavones ye-miso-own inokumelana ubuncinane neempawu zokuguga.

Kunokwenzeka kakhulu ukuba iibhaktheriya zeprobiotic ezisuka kukutya okuvundisiweyo zinempembelelo yokuvuselela kunye nokuthintela ngenxa yempembelelo yazo entle kwisisu kunye namathumbu. Ukutya kwesintu kwaseJapan kutyebile kukutya okubilisiweyo: ukongeza kwi-miso, imifuno evundiweyo, isosi yesoya, kunye ne tempeh kunye nenatto - zombini izitya ezenziwe ngeembotyi zesoya ezibilisiweyo - ziyatyiwa.

UMiso vs Hashimoto

IHashimoto's kukudumba okungapheliyo kwedlala lengqula. Sisifo se-autoimmune. Ii-isoflavones kwiimveliso zesoya kudala zirhanelwa ukuba zibangela isifo se-thyroid.

Okwangoku, nangona kunjalo, kucingelwa ukuba iimveliso zesoya zithintela kuphela umsebenzi we-thyroid gland kwimeko yokungabikho kwe-iodine ekhoyo - ukuba kukho konke. Kuba iziphumo zophando ukuza kuthi ga ngoku zisekwe nokuba kuphononongo lwezilwanyana okanye kwizifundo apho i-isoflavones ezimeleyo zathathwa njengezongezo zokutya.

I-Miso ye-soy allergies

Iimbotyi zesoya ziphakathi kwezona zinto zibaluleke kakhulu kunyango kunye nobisi lwenkomo, ingqolowa, amandongomane, amaqanda, isesame, amandongomane omthi, intlanzi, ukutya kwaselwandle kunye neseleri. Nangona kunjalo, i-soy allergy ayixhaphakanga kakhulu kunobisi. Uhlolisiso olwenziwa kubantwana abakwiqela elisemngciphekweni omkhulu wokwaliwa lubonisa ukuba sisi-2.2 ekhulwini kuphela sabantwana ababenokwalana nesoya, ngoxa abangama-20.1 ekhulwini babenokwaliwa lubisi lwenkomo.

Nangona kunjalo, ngoku kukho i-miso ngaphandle kwe-soy. Abavelisi be-miso iFairmont kunye neSchwarzwald Miso banikezela nge-z. B. ezahlukeneyo zesoya. Intlama ye-miso esuka eSchwarzwald Miso yenziwe ngeelupins – esuka eFairmont ukusuka kwirayisi. Zombini zifanelekile njengenye indlela ukuba unengxaki yokuxhatshazwa kwe-soy okanye ukunganyamezeli okanye ungafuni ukutya iimveliso zesoya ngenxa yezinye izizathu.

UMiso ngenxa yokunganyamezeli kokutya

Abantu abaninzi banengxaki yokunganyamezeli ukutya kwaye ngenxa yoko banqongophele ekukhetheni kwabo ukutya.

I-Miso yokunyamezela i-lactose kunye ne-fructose

Ukuba une-lactose okanye ukunyamezela kwe-fructose, ungadla i-miso ngaphandle kokungabaza - i-miso ayinayo i-lactose okanye i-fructose.

I-Lactose yiswekile yobisi, efumaneka ngokukodwa kwiimveliso zobisi kodwa inokufumaneka njengesithako kwiimveliso ezininzi ezigqityiweyo. I-Fructose, kwelinye icala, yiswekile yesiqhamo engafumanekiyo kwiziqhamo kuphela kodwa ikwasetyenziswa kwishishini lokutya njenge-sweetener kwiimveliso ezininzi ezigqityiweyo, iilekese kunye neziselo.

I-Miso ngenxa yokunganyamezeli kwe-histamine

Ukuba unokunganyamezeli kwe-histamine, kungcono ukuba ungayityi i-miso, njengoko iqulethe i-histamines eninzi njengokutya okuvundisiweyo kunye neembotyi zesoya zikwaphakathi kwezinto ezibizwa ngokuba zi-histamine liberators, okt zikhuthaza ukukhululwa kwe-histamine emzimbeni.

Ihistamines zizinto ezenziwe ngumzimba kwelinye icala kodwa ziphinde zifakwe kukutya. Iihistamines zizalisekisa imisebenzi emininzi emzimbeni kwaye umz. B. ebandakanyeka kulawulo lwemveliso yeasidi esiswini. Kwimeko yokunganyangeki kwe-histamine, i-histamines ayinakuchithwa ngokupheleleyo ngumzimba kunye neempawu ezifanelekileyo ezifana neempumlo ezikhuphayo, ukuqhuma kwesikhumba okanye iingxaki zokugaya.

Miso ngenxa yokunganyamezeli igluten

Abantu abaninzi abayinyamezeli kakuhle i-gluten. Liyinxalenye yeprotheyini kwiinkozo ezininzi. Isetyenziswa njenge-arhente ebophelelayo ekutyeni okuninzi.

Iimbotyi zesoya kunye nerayisi i-miso ayinagluten, ngelixa i-barley miso ingekho. Nangona kunjalo, akukho mfuneko yokuba wenze ngaphandle kwencasa eyodwa yolu hlobo lwe-miso, kuba ngoku kukho i-misos equlethe i-amaranth okanye iquinoa endaweni yebhali. Ezi azinayo i-gluten kwaye incasa efana ne-barley miso kwaye ayinangozi kwabo banokunganyamezeli i-gluten.

Ngaba i-miso iqulethe i-glutamate yokunyusa incasa?

Ukuba i-miso iqulethe i-flavour enhancers, oko kukuthi i-glutamate eyongeziweyo (umz. i-monosodium glutamate E621 - jonga kwakhona icandelo elilandelayo), ngoko oku kudla ngokuba ngumqondiso wokuba i-miso iphantsi komgangatho. Ngenxa yezizathu zoqoqosho, yayiphantsi kwenkqubo emfutshane yokuvubela kuphela, ngoko ke ayikwazanga ukuvelisa naziphi na incasa ngokwayo kwaye ke ngoko kufuneka ifakwe incasa eyenziwe ngencasa yencasa.

Nge-miso ekumgangatho ophezulu, iincasa zendalo zenziwa kwiinyanga ezininzi ngexesha lokuvubela okwaneleyo. Kuyinyani ukuba le nto nayo i-glutamate, ngoko umntu unokuthi akunandaba nokuba i-glutamate iveliswa kwi-miso ngokwayo okanye ingaba yongezwa.

Ngexesha lokuvutshelwa kwexesha elide le-miso, nangona kunjalo, ayiveli kuphela i-glutamate, kwaye ayiyedwanga, i-glutamate ecocekileyo - njengoko iveliswa kwishishini - kodwa umxube ontsonkothileyo wezinto ezininzi ezahlukeneyo, kubandakanywa kungekhona nje i-amino acid enye. glutamate), kodwa ezininzi ezahlukeneyo zasimahla ii-amino acids, i-fatty acids, i-probiotic microorganisms, i-lactic acid, njl.

Kukutya ke ngoko okuye kwaphuculwa kakhulu ngokuvundiswa kwaye kuye kwaba yinto eguquguqukayo kakhulu kwaye kwakhona-kwimithamo ephakathi-ukutya okunempilo kakhulu, yinto onokuyilindela ekutyeni okunencasa nje nge-glutamate eyodwa kwaye ayinakubango. .

Yizame! Uya kuwuqaphela umahluko. Ukutya kunye nezitya eziqulethe i-monosodium glutamate okanye ezinye iintlobo ezizimeleyo ze-glutamate incasa emnandi kakhulu ekuqaleni kodwa emva koko ikhokelela ekunxanelweni okungapheliyo kwaye-kubantu abanovelwano-ngokuphindaphindiweyo ukuba babe yintloko, ukungonwabi, ukugabha, ukubetha kwentliziyo, kunye nezinye izikhalazo ezininzi. Ukongeza, udla ngokutya kakhulu ukutya okubuzwayo kuba kubonakala kumnandi, nto leyo inokukhokelela ekubeni ube nemvakalelo yokuhlutha, kodwa nasekutyebeni.

Kwimeko yokutya kunye ne-glutamate yendalo, ngakolunye uhlangothi, umz. B. isobho se-miso okanye iiresiphi ezilungiselelwe ngegwele elinomsoco okanye umhluzi wemifuno oqulethe i-yeast extract, ukuphazamiseka okukhankanywe ngasentla akwenzeki.

Nangona kunjalo, ukuba ufuna ukuphepha i-glutamate yendalo kangangoko kunokwenzeka kodwa usafuna ukuzama i-miso, ke ukhethe i-miso enombala okhanyayo njengoB. Shiro Miso. Ngenxa yokuba iintlobo ze-miso ezinombala okhanyayo zinexesha elifutshane lokuvuthwa kwaye ngoko ziqulethe i-glutamate encinci - ngaphandle kokuba ngokuqinisekileyo i-glutamate yongezwa, onokuyibona kuluhlu lwezithako.

Kufuneka ubeke ingqalelo kule nto xa uthenga i-miso

Kungcono ukuthenga i-miso kwimveliso yemveli kwivenkile ephilayo, kwivenkile yokutya okunempilo, okanye kurhwebo olufanelekileyo lwe-intanethi. Kuba iipasti ze-miso, ezifumaneka kwiivenkile ezinkulu okanye kwiivenkile zaseAsia eYurophu, zihlala ziveliswa kwimizi-mveliso. Izilondolozo kunye neziphuculi ze-flavour ezifana ne-glutamate zihlala zisetyenziselwa ukuphepha ixesha elide lokuvuthwa kwe-miso.

Unokwazi ukuba i-glutamate yongezwe njenge-flavour enhancer ngala magama alandelayo anokwenzeka:

• I-Glutamic acid (E620)
• I-Monosodium glutamate / iSodium glutamate (E621)
• I-Monopotassium Glutamate / Potassium Glutamate (E622)
• Icalcium glutamate (E623)
• I-Monoammonium glutamate (E624)
• IMagnesium glutamate (E625)
• Igwele elizenzekelayo
• Igwele elineHydrolyzed
• igwele isicatshulwa
• Iprotheyini yemifuno ene-Hydrolyzed
• iiprotheyini zodwa
• izicatshulwa zesoya

Kwakhona, i-miso eyenziwe kwimizi-mveliso idla ngokuba yi-pasteurized (ishushu kakhulu) ebulala ibhaktheriya ye-probiotic, akusoloko kunjalo nge-miso eyenziwe ngokwesiko. Ikwafumaneka ngaphandle kwepasteurized.

Okwangoku, kukho i-miso evela kubavelisi baseJamani abavelisa i-seasoning paste ngendlela yaseJapan yemveli kunye nomgangatho we-organic, umz. B. Black Forest Miso okanye iFairmont. Unokwenza eyakho i-miso paste.

Zenzele eyakho i-miso paste

Ukwenza i-miso ngokwakho, udinga irayisi ye-koji, eqala ukuvutshelwa. Ungathenga irayisi yekoji okanye uzenzele eyakho. Ukuba ufuna ukuzenza ngokwakho, uya kufuna ezinye izixhobo (i-Prover, i-fermentation chamber, okanye i-incubator) kwaye kuya kufuneka kwakhona ulandele i-spores ye-fungal ( Aspergillus oryzae ).

Ukuba wenza i-miso ngokwakho okokuqala, sincoma ukuba ulandele irayisi ye-koji ngokuthe ngqo (ngamanye amaxesha unokuyifumana kwiivenkile zase-Asia). Ukuba uyakonwabela ukubilisa, kunokuba luncedo ukufumana isingqinisiso kwaye wenze eyakho irayisi yekoji usebenzisa i-koji spores.

Ngekhilogram e-1 yentlama ye-miso enentliziyo ufuna ezi zithako zilandelayo ukongeza kwizinto zasekhitshini zemihla ngemihla (imbiza, isitya, iblender yesandla, icephe elisikiweyo, ibhekile yeblender):

• 250 g kukhethwa iimbotyi zesoya ezintsha, ezomileyo
• 500 g irayisi yekoji
• 145 g yolwandle ityuwa
• ithemometha ekhitshini
• Iiglasi ezi-2 ezinkulu ezibilisiwe

Hlala unikela ingqalelo kucoceko olunenkathalo xa ubilisa. Hlamba izandla zakho, usebenze ngeendawo ezicocekileyo kwaye ubilise iiglasi zokujingiza kwangaphambili ukuze i-miso yakho ingadibani neebhaktheriya ezingafunekiyo. Emva koko ungaqala:

• Hlamba iimbotyi zesoya kakuhle kwaye uzifake kwisitya esinamanzi amaninzi ngobusuku (8-12h).
• Ngentsasa elandelayo, uthele amanzi aseleyo, uhlambulule iimbotyi zesoya eziye zahlala ziqinile, ezinye zibeke kwipani enkulu, kwaye ungeze malunga ne-1.25 l yamanzi.
• Zisa amanzi kunye neembotyi zesoya ukuba abile. Emva koko nciphisa iqondo lobushushu kwaye uvumele iimbotyi zesoya zibile de zithambe (malunga neeyure ezi-4). I-foam yenza i-foam ngexesha lokupheka, oye uyikhuphe ngokuphindaphindiweyo.
• Beka iimbotyi zesoya kwi-blender usebenzisa i-spoon edibeneyo (uya kusafuna amanzi okupheka). I-puree iimbotyi zesoya ngokucokisekileyo nge-blender yesandla.
• Kwinqanaba elilandelayo, iimbotyi zesoya kufuneka zipholile phantsi kwiqondo lokushisa lama-34 ukuya kuma-36 degrees. Beka irayisi yekoji kwisitya kwaye udibanise kwintlama yesoya ngezandla zakho (hlamba izandla zakho kuqala!).
• Ubunzima ngoku kufuneka bube nokuhambelana kwentlama eqinileyo nefumileyo. Ukuba intlama yome kakhulu, yongeza amanzi okupheka njengoko kufuneka.
• Ngoku cinezela intlama ngokuqinileyo kwiilensi zetempile ukuze kungabikho iipokotho zomoya kwaye ushiye malunga. 2 cm isithuba ukuya emphethweni. Sisebenzisa ii-clip-on glasses kuba ukubila kuvelisa iigesi ekufuneka zibaleke. Ngaphandle koko, iingqayi zokulondoloza kuya kufuneka zivulwe i-crack, enokukhokelela ekukhuleni kokungunda ngenxa yokudibana neoksijini. Ngeelensi zetempile, kwelinye icala, iigesi zinokubaleka kwincam yetywina lerabha.
• Ngoku beka isiqingatha setyuwa yolwandle phezu kwentlama. Ityuwa ichasene nokukhula kokungunda. Iiglasi zetempile ziye zitywinwe kwaye zigcinwe kwindawo emnyama, engeshushu kakhulu (umz. ekhabhathini).
• Emva kweenyanga ezi-3-6 unokungcamla intlama (kufuneka ifumene umbala omdaka). Ngokuxhomekeke ekubeni uyayithanda okanye ungathanda i-miso ebukhali ngakumbi, ungayivumela ukuba ibile ixesha elide. Okukhona intlama ibila, kokukhona iba mnyama kwaye inencasa. Ungayishiya iglasi yesibiyeli sesibini ivaliwe kuba ke unenguqulelo ethambileyo nenamandla. Ukumisa ukuvutshelwa, beka iimbiza eziphezulu ze-swing kwifriji.

Ubomi beshelufu be-miso

Ngenxa yokuba intlama ye-miso ivundisiwe, inokugcinwa iminyaka emininzi. Ngoko ke akuyomfuneko ukumisa i-miso. Emva kokuba i-miso paste ivuliwe, kufuneka uqinisekise kuphela ukuba uyisuse kuphela nge-cutlery ecocekileyo ukuze kungabikho zintsholongwane zingena kwi-package.

Le yindlela i-miso egcinwa ngayo

Kungcono ukugcina i-miso xa sele ivuliwe (kwi-container yeglasi evale ngokuqinileyo okanye kwisikhwama esivalekayo) kwifriji okanye kwi-pantry epholileyo.

Uyisebenzisa njani i-miso paste

Kuba i-miso inevumba elimnandi, kwanemilinganiselo emincinci yentlama yesinongo yanele ukucokisa izitya. Ngenisa umzekelo, yongeza i-miso kwiidiphu, iisosi, iilokhwe, iimarinadi, isityu, kunye neesuphu ukuze uzinike incasa enamandla.

Ukuze uzuze kwiipropati ezintle ze-miso kwisisu kunye namathumbu, i-paste ayifanele ibilisiwe, ishushu kuphela, njengoko ukushisa kutshabalalisa ibhaktheriya ye-probiotic. Kungcono ukutshabalalisa i-paste emanzini afudumele kwaye uyongeze kuphela ekupheleni kwamalungiselelo.

Ngokuqinisekileyo, i-miso ayifumaneki kuphela njenge-paste, kodwa yomiswe njengomgubo okanye i-bouillon cubes. I-Miso bouillon cubes kunye ne-miso powder zihlala zinezinye iziqholo kunye nezithako. Ziyafana neetyhubhu ze-bouillon okanye umhluzi wemifuno owumgubo owuthenga evenkileni – kuphela zenziwe nge-miso.

Ngaba abantwana banokutya i-miso?

EJapan, i-miso iyinxalenye ebalulekileyo yemenyu - kubantu abadala kunye nabantwana. So akhonto iwrong xa uphakela umntwana wakho izitya nge miso, as long as aba bancinci bengaziphakamisi iimpumlo kwangoko. Nabantu abadala abayithandi incasa ye miso.

Uphononongo lude lucebise ukuba abantu bazuza kwimiphumo emihle yeemveliso zesoya, ngakumbi ukuba baye badla rhoqo ukususela ebuntwaneni nasekufikiseni.

Nangona kunjalo, kufuneka ubeke ingqalelo kumxholo wetyuwa: abantwana abangaphantsi kweenyanga ezili-9 akufanele banikwe ukutya okunetyuwa. Abantwana abaphakathi kweminyaka eyi-18 kunye neminyaka emi-3 akufanele badle ngaphezu kwe-2 g yetyuwa ngosuku kwaye ukususela kwiminyaka eyi-7 ubudala, isincomo sabantu abadala siphezulu kwi-5 g yetyuwa ngosuku. I-10g ye-miso iqulethe malunga ne-0.7g yetyuwa, ngoko qaphela i-dosage.