I-Miso Paste - Isihluthulelo Sempilo ende

I-Miso iyingxenye ebalulekile ye-cuisine yaseJapane. Isoya ebilile kanye nenhlama yesinongo kuthiwa kungesinye sezizathu ezenza iJapan ibe nabantu abaningi kangaka abaneminyaka eyikhulu. Ukuthi lokhu kuyiqiniso noma cha, i-miso ithathwa njengenempilo kakhulu futhi iguquguquka ngendlela emangalisayo. I-Miso ihamba kahle kakhulu ngesobho, imifino, ukugqoka, ama-dips, nama-marinades.

I-Miso, i-seasoning paste ehlukahlukene evela e-Japan

I-Miso iyisinongo saseJapan esisuselwe kubhontshisi wesoya. AmaJapane abhekisela kukunambitheka kwe-miso paste ngokuthi "umami", igama elisho inhliziyo, okubabayo, okunosawoti, kanye nenyama ngesikhathi esifanayo. Ngokuhunyushwa ngokwezwi nezwi, i-miso ngakho-ke iphinde isho "umthombo wokunambitha".

I-spice paste iyingxenye ebalulekile yesiko laseJapane futhi inesiko elibuyela emuva ezinkulungwaneni zeminyaka: i-miso yaqalwa ukukhulunywa ngayo ngokubhala ngekhulu lesi-8. Kungenzeka ukuthi yafika eJapan ivela eChina.

EJapane, i-miso ingenye yemikhiqizo yesoya ethandwa kakhulu. Okunamathiselwe okumnandi kakhulu kusetshenziselwa ukonga izitsha eziningi, ngisho nama-dessert, isibonelo:

• Amasoso, amadiphu, ama-salad dressings nama-marinades
• Izitshulu namasobho, isb. B. Ramen (isobho lama-noodle aseJapane)
• Uphudingi, isb B. u-ayisikhilimu noma ukhilimu we-caramel

Kodwa amaJapane akhetha ukudla i-miso esobho se-miso - isobho elicacile eline-tofu, izimila zasolwandle, nemifino. Kuthathwa njengesidlo sikazwelonke saseJapan futhi ngokwesiko kudliwa nsuku zonke nelayisi ngesidlo sasekuseni. Esikhundleni sokusebenzisa isipuni, isobho le-miso likhishwa endishini. Izitsha ezisemaceleni zidliwa ngezinti.

I-Miso yenziwa ngokuvutshelwa

UMiso uwukudla okuvutshelwe. Ukuvutshelwa kuyindlela yokulondoloza usebenzisa amagciwane noma isikhunta. Lokhu kucubungula kuletha amakha amasha ngokuphelele ekukhanyeni, owazi kusuka ku-sauerkraut, isibonelo. Ngoba iklabishi elimhlophe kunambitheka okuhluke ngokuphelele kunenguqulo yalo evutshiwe ngokunambitheka okumuncu.

Izithako eziyinhloko ze-miso paste ubhontshisi wesoya, amanzi, ne-koji. I-Koji irayisi elishisiwe (ngokuvamile irayisi elimhlophe, kodwa ngezinye izikhathi irayisi elinsundu noma ibhali) eligonywe ngezinhlamvu zesikhunta i-Aspergillus oryzae lase lihlala lifudumele amahora angu-48. Lesi sinyathelo sibizwa ngokuthi ukuvutshelwa kokuqala. Izinhlamvu zelayisi zibe sezimbozwa nge-fluff emhlophe: ikhowe le-koji.

Manje ubhontshisi wesoya uyashiswa, uxutshwe nekoji, amanzi, nosawoti, bese ugcwaliswa emiphongolweni yokuvutshelwa kwesibili (kwakukade kuyimiphongolo yokhuni, namuhla iningi lemiphongolo yensimbi noma okuthiwa ama-bioreactors aqinile). I-koji fungus iqala ukuvutshelwa kwengxube kabhontshisi wesoya. Amagciwane e-lactic acid, atholakala ngokwemvelo kubhontshisi wesoya, angakwazi ukuphindaphinda ngokufanele kule ndawo ene-asidi.

Ngokuya ngezinhlobonhlobo, i-miso paste bese ivuthwa emiphongolweni yokhuni izinyanga eziningi. Isikhathi sokuvutshelwa kwesinye isikhathi singaba iminyaka eminingana. Uma isikhathi sokuvuthwa noma ukuvutshelwa siba side, ukunambitheka kushuba kakhulu.

Phela, i-tamari - isoso yesoya engena-gluten - iwumkhiqizo wokukhiqizwa kwe-miso yendabuko. Ngemva kwesikhathi sokuvuthwa, inhlama evutshiwe iyakhama ngezindwangu - futhi uketshezi olutholakala ngale ndlela lusetshenziselwa ukwenza i-tamari. Isoso yesoya ye-Tamari nayo iwumphongolo wensimbi (akuvamile umphongolo wokhuni) esikhulile, umkhiqizo ovutshiwe otholakala kubhontshisi wesoya ofakwe i-koji.

Izinhlobo ezingaphezu kuka-1000 ze-miso

Ngokwesiko, i-miso yenziwa ngobhontshisi wesoya. Kodwa-ke, kunezinhlobo eziningi eziqukethe irayisi, ibhali, iquinoa, noma i-amaranth.

Ngokuya ngesikhathi sokuvutshelwa kanye nesilinganiso sokuxutshwa kukabhontshisi wesoya nekoji nezinye izithako, i-miso inombala omhlophe ocishe ube mnyama. Ukuba mnyama kombala, kulapho ukunambitheka kwe-miso kunama. I-Miso inganambitha okuthambile, okumnandi, okusawoti, okushisayo noma okubabayo kakhulu.

Ukufaka kuhlu zonke izinhlobo ze-miso cishe akunakwenzeka ngoba kuthiwa kunezinhlobo ezingaphezu kuka-1000 eJapan kuphela. Kodwa zingahlukaniswa ngokwezithako noma imibala.

Izinhlobo ze-miso ngezithako

Isibonelo, i-miso ingahlukaniswa ngezithako, isb. B. okulandelayo (nakuba kukhona futhi ama-miso enziwe ngezithako ezahlukene):

• UMame miso: Iqukethe ubhontshisi wesoya kuphela. Ukunambitheka kwayo kubhekwa njengokunamandla futhi okubabayo.
• I-Kome Miso: Yenziwe ngobhontshisi wesoya nelayisi, iyona evame kakhulu. I-Kome miso ngokwesiko isetshenziselwa isobho le-miso.
• I-Genmai Miso: Uhlobo oluthile olusha yi-Genmai Miso. Nakuba irayisi elikhutshiwe lisetshenziselwa i-Kome Miso, irayisi lemvelo, okungukuthi irayisi elinganqunywanga lisetshenziselwa iGenmai Miso.
• I-Mugi Miso: Iqukethe ubhontshisi wesoya nebhali. Ngenxa yokuthi ibhali iqukethe isitashi esincane kunerayisi, le miso ibiliswa isikhathi eside kune-Kome miso.

Izinhlobo ze-miso ngombala

Kodwa-ke, i-seasoning paste ingahlukaniswa ngokuya ngombala wayo. Uma isikhathi sokuvuthwa siside, umbala uba mnyama:

• I-Shiro Miso (emhlophe): I-Shiro Miso yenziwe ngobhontshisi wesoya, ibhali, kanye nenani eliphezulu lelayisi. Ibiliswa izinyanga ezimbalwa kuphela. Ukunambitheka kwayo kumnandi futhi kuthambile, yingakho i-Shiro Miso ingasetshenziswa ngezindlela eziningi.
• I-Shinshu miso (ophuzi): Lolu hlobo lubuye lube nerayisi eliphezulu, kodwa luvutshelwe isikhathi eside kune-miso emhlophe. Inambitheka kasawoti futhi ishubile kune-Shiro miso.
• I-Aka Miso (Okubomvu kuya Kunsundu): I-Aka miso yenziwe ngenani eliphezulu likabhontshisi wesoya kanye nengxenye encane yerayisi. Inambitheka iqinile futhi inosawoti.
• U-Hatcho Miso (omnyama): I-Hatcho Miso iqukethe ubhontshisi wesoya kuphela futhi ngezinye izikhathi ivutshelwa iminyaka emi-3. Lokhu kwenza kube okubabayo kakhulu futhi kuqine futhi kufane nokukhumbuza ushokoledi.

Imuphi miso ifanele ini

Ezinye izinhlobo eziningi zingahlukaniswa ngezigaba ezingenhla. Ngenxa yobubanzi be-misos, cishe akunakwenzeka ukusho ukuthi iyiphi i-miso esetshenziselwa kangcono ukuthi yisiphi isidlo. Ngokuvamile ama-misos amaningana ahlanganiswa nomunye. Kukhona futhi umehluko omkhulu wesifunda e-Japan - isifunda ngasinye sinokuhlukahluka kwaso kanye nezintandokazi.

Futhi-ke, izintandokazi zakho zokunambitheka zidlala indima enkulu. Ekuqaleni, kungase kube ukuhlakanipha ukuqala ngokuhlukile okuthambile. I-Shiro miso ifanele lokhu. Ingenye ye-misos ethandwa kakhulu futhi ivame kakhulu eYurophu. I-Shiro miso inambitha usawoti omncane kunezinye izinhlobo, ngakho ilungele ukuhlola.

Amanani okudla okunempilo, amavithamini, amaminerali, kanye nezakhi zokulandelela ze-miso

Njengoba i-miso ivame ukusetshenziswa ngamanani amancane ukwenza isinongo, ngeke uthole kuphela amanani okudla okunempilo, amavithamini, amaminerali, kanye nezakhi zokulandelela nge-100 g ngezansi, kodwa futhi namanani nge-10 g ye-miso.

Ulwazi lungahluka kuye ngezithako ezisetshenzisiwe kanye nezilinganiso zazo ku-miso. Ngalesi sizathu, amanani angezansi angase ahluke kwamanye amaphothali olwazi.

UMiso uwukudla okunosawoti omningi. I-10g ye-miso iqukethe u-0.7g kasawoti - ngakho-ke i-100g ye-miso iqukethe cishe u-7g, okuyinani elibalulekile. Ngokuphambene nokunye ukudla okunosawoti omningi, usawoti ophezulu we-miso akufanele uholele ezinkingeni zempilo.

Yingakho u-miso engumqemane

EJapane, i-miso ibhekwa njengenempilo kakhulu: Esikhathini esidlule, zontathu lezi zidlo zazihlanganisa isobho le-miso, irayisi, nezitsha zaseceleni. I-spice paste kuthiwa inesibopho sempilo ende yamaJapane. Ukuthi lokho kuyiqiniso noma cha - inhlama kabhontshisi wesoya ihlale inempilo.

I-Miso iqukethe ama-isoflavones

Ama-Isoflavones angama-phytochemicals atholakala kubhontshisi wesoya kanye nemikhiqizo yesoya. Imiphumela eminingi emihle empilweni ibhekwa kuyo: Ama-isoflavone kuthiwa B. asiza ngomdlavuza webele nowe-prostate, izimpawu zokunqamuka kokuya esikhathini, kanye ne-osteoporosis. Sesivele sibike ngokuningiliziwe le miphumela esihlokweni sethu se-tofu, njengoba ungafunda ngaphansi kwesixhumanisi esedlule.

Ukuze uzuze ezintweni ezinhle ze-isoflavones, abacwaningi batusa inani lama-50 kuya ku-100 mg we-isoflavones ngosuku. I-100 g ye-miso iqukethe cishe ama-43 mg we-isoflavones. Ngesobho le-miso elenziwe nge-10 g miso kanye ne-100 g tofu, usuvele unesigamu senani elinconyiwe le-isoflavone.

I-Miso yomfutho wegazi ophezulu

Ucwaningo luphinde luveze ukuthi i-miso iyasiza ekulweni nomfutho wegazi ophakeme. Kolunye ucwaningo, ababambiqhaza babuzwa ukuthi badla kangaki i-miso neminye imikhiqizo yesoya. Abahlanganyeli abadle imikhiqizo yesoya evutshiwe efana ne-miso nsuku zonke abazange bathinteke kangako ngenxa yomfutho wegazi ophakeme eminyakeni engu-5 ngemva kocwaningo kunalabo abadle i-miso encane (noma eminye imikhiqizo yesoya evutshiwe). Ngokusho kwabacwaningi, cishe ama-isoflavones asiza ngokumelene nomfutho wegazi ophezulu.

Emikhiqizweni yesoya evutshiwe, ama-isoflavone akhona ngendlela ehlukile kunaleyo engavutshelwe. Lokhu kuvumela umzimba ukuthi umunce kangcono ama-isoflavone ekudleni kwe-soy okuvutshiwe. Ngenxa yalesi sizathu, imikhiqizo yesoya evutshiwe yabonisa umthelela omuhle kumfutho wegazi ophakeme, kuyilapho leyo engavutshiwe ayizange.

I-Miso ikhuthaza ukumila kwamathumbu okunempilo

Ukudla okuvutshiwe okufana ne-miso nakho kunomphumela omuhle kakhulu esitshalweni samathumbu: aqukethe amagciwane e-probiotic lactic acid, ayenzeka ngokwemvelo emathunjini ethu. Lokhu kudla okunama-probiotic kukhuthaza ukumila kwamathumbu okunempilo nokulinganisela, okubuye kuvikele ezinkingeni zempilo nezifo.

Ngaphezu kwalokho, amagciwane e-lactic acid aphula isitashi esiqukethwe ekudleni ngesikhathi sokuvutshelwa futhi asigaye kusengaphambili, ngomqondo ongokomfanekiso. Izitho zethu zokugaya ziyakhululeka kancane lapho sidla ukudla okuvutshelwe.

I-Miso ngokumelene nezikhalazo zesisu

Ngakho-ke akumangazi ukuthi ukusetshenziswa kwansuku zonke kwesobho se-miso kunomphumela omuhle ezinkingeni zesisu. Abacwaningi baseJapane bathole lokhu ocwaningweni lwabahlanganyeli ababalelwa ku-9,700.

Abahlanganyeli baveze ukuthi badla kangaki ukudla okuthile nokuthi baba nezinkinga zesisu kaningi kangakanani (isb. ukusha esiswini ngenxa ye-acid reflux). Abantu ababedla isobho le-miso nsuku zonke babenezinkinga zesisu ezimbalwa kunabantu abadla isobho le-miso kathathu ngeviki noma ngaphansi.

Sekuvele kwaziwa ukuthi ukudla okuvutshiwe kuphinde kuvimbele isifo sohudo futhi kube nomthelela wokulwa nokuvuvukala. Ngakho-ke bangadlala indima ekwelapheni izifo zamathumbu ezivuthayo ezingapheli esikhathini esizayo. Ucwaningo lwelabhorethri seluvele lubonise ukuthi amagciwane e-probiotic aqukethwe ku-miso anomphumela oqinile wokulwa nokuvuvukala ekuvuvukeni kwamathumbu.

UMiso kuthiwa usiza ukulwa nomdlavuza wesisu

Ngokwesimo samanje socwaningo, ama-isoflavone kufanele avikele nomdlavuza wesisu. Nakuba ukudla okunosawoti omningi kubhekwa njengento engase ibe yingozi yomdlavuza wesisu, abacwaningi abafunda i-miso bafinyelela esiphethweni esihlukile:

Ngenkathi kudla ukudla okunosawoti omningi njenge-B. inhlanzi eyomisiwe yaseJapane yayihlotshaniswa nengozi eyengeziwe yokufa ezigulini ezinomdlavuza, ukusetshenziswa kwesobho le-miso - futhi elinosawoti kakhulu - kwaholela kokuphambene:

Lapho iziguli ezinomdlavuza zazidla kakhulu isobho le-miso, ingozi yazo yokufa iyancipha. Abacwaningi bacabanga ukuthi ukwakheka kwezinto ezihlukahlukene ku-miso kuphikisana nomonakalo wezempilo obangelwa usawoti omningi nokuthi ama-isoflavones avimbela ukukhula nokukhiqizwa kabusha kwamangqamuzana omdlavuza.

Kodwa-ke, njengoba isobho le-miso liqukethe nezinye izithako ezifana ne-algae, imifino kanye ne-tofu, akunakugwenywa kulolu cwaningo ukuthi lezi zithako nazo zazihilelekile emphumeleni omuhle hhayi i-miso yodwa.

I-Miso inciphisa inqubo yokuguga

Kodwa ingabe i-miso empeleni inesibopho sokuhlala kwamaJapane isikhathi eside kangaka? Kungenzeka ukuthi ama-isoflavone ayisizathu sokuvela kwalo mbono.

Ama-isoflavone kuthiwa athuthukisa ukuvuselelwa kwesikhumba futhi ngaleyo ndlela avimbele imibimbi ngokulwa nama-radicals mahhala. Ama-radicals wamahhala akheka kumaseli ethu, isb ngezinqubo ze-metabolic. Kuthiwa zingenye yezimbangela zokuguga. Ukwengeza, ama-isoflavone kuthiwa ayakwazi ukuvimbela izifo ezihambisana neminyaka ezihambisana nokuncipha kwengqondo (isb. I-Alzheimer's).

Umuntu akakwazi (okwamanje) ukukhuluma ngokunwetshwa kwempilo ngalo mqondo - nokho, ama-isoflavones ayi-miso angakwazi okungenani ukumelana nezimpawu zokuguga.

Kungenzeka kakhulu ukuthi amagciwane e-probiotic avela ekudleni okuvutshiwe abe nomphumela wokuvuselela nokuvimbela ngenxa yethonya lawo elihle esiswini nasemathunjini. Ukudla kwendabuko kwaseJapane kunothile ngokudla okubilile: ngaphezu kwe-miso, imifino efakwe emanzini anosawoti, isoso yesoya, kanye ne-tempeh ne-natto - zombili izitsha ezenziwe ngobhontshisi wesoya ovutshiwe - ziyadliwa.

UMiso vs Hashimoto

I-Hashimoto's ukuvuvukala okungapheli kwendlala yegilo. Kuyisifo se-autoimmune. Ama-isoflavone emikhiqizweni yesoya kudala kusolwa ukuthi adala isifo se-thyroid.

Nokho, okwamanje, kucatshangwa ukuthi imikhiqizo ye-soy ivimbela kuphela umsebenzi we-gland yegilo esimweni sokuntuleka kwe-iodine ekhona - uma kunjalo. Ngoba imiphumela yocwaningo kuze kube manje isekelwe ezifundweni zezilwane noma ezifundweni lapho ama-isoflavone angawodwa athathwa njengezithako zokudla.

I-Miso ye-soy allergies

Ubhontshisi wesoya uphakathi kwezidakamizwa ezibaluleke kakhulu kanye nobisi lwenkomo, ukolweni, amantongomane, amaqanda, usesame, amantongomane esihlahla, inhlanzi, ukudla kwasolwandle nesilimo esidliwayo esinamagatsha anamanzi. Kodwa-ke, ukungezwani nesoya akuvamile kakhulu kunokungezwani nobisi. Ucwaningo lwezingane ezingaphansi kweqembu elisengozini enkulu yokungezwani komzimba nezinto ezithile lwabonisa ukuthi amaphesenti angu-2.2 kuphela ezingane ayenokungezwani nesoya, kuyilapho amaphesenti angu-20.1 ayenokungezwani nobisi lwenkomo.

Noma kunjalo, manje kukhona i-miso ngaphandle kwe-soy. Abakhiqizi be-miso u-Fairmont no-Schwarzwald Miso banikela ngo-z. B. okuhlukile okungenasoya. I-miso paste evela ku-Schwarzwald Miso yenziwe ngama-lupins - lawo asuka e-Fairmont ngerayisi. Zombili zifanelekile njengenye indlela uma uhlushwa yi-soy allergies noma ukungabekezelelani noma ungafuni ukudla imikhiqizo ye-soy ngezinye izizathu.

I-Miso yokungabekezelelani kokudla

Abantu abaningi bahlushwa ukungabekezelelani kokudla ngakho-ke balinganiselwe ekukhetheni kwabo ukudla.

I-Miso yokungabekezelelani kwe-lactose ne-fructose

Uma unokungabekezelelani kwe-lactose noma i-fructose, ungadla i-miso ngaphandle kokungabaza - i-miso ayinayo i-lactose noma i-fructose.

I-Lactose ingushukela wobisi, otholakala ikakhulukazi emikhiqizweni yobisi kodwa futhi ingatholakala njengesithako emikhiqizweni eminingi eqediwe. Ngakolunye uhlangothi, i-fructose ingushukela wezithelo ongatholakali esithelweni kuphela kodwa futhi osetshenziswa imboni yokudla njengoshukela emikhiqizweni eminingi eqediwe, amaswidi, neziphuzo ezibandayo.

I-Miso yokungabekezelelani kwe-histamine

Uma unokungabekezelelani kwe-histamine, kungcono ungayidli i-miso, njengoba iqukethe ama-histamine amaningi njengoba ukudla okuvutshiwe kanye nobhontshisi wesoya nakho kuphakathi kwalokho okubizwa ngokuthi i-histamine liberators, okungukuthi akhuthaza ukukhululwa kwe-histamine emzimbeni.

Ama-histamines yizinto ezakhiwe umzimba ngakolunye uhlangothi kodwa ziphinde zimukelwe ngokudla. Ama-histamine enza imisebenzi eminingi emzimbeni futhi isb B. ebandakanyeka ekulawuleni ukukhiqizwa kwe-asidi esiswini. Endabeni yokungabekezelelani kwe-histamine, ama-histamine awasakwazi ukudilizwa ngokuphelele umzimba futhi izimpawu ezifanele ezifana nekhala eligijimayo, ukuqubuka kwesikhumba noma izinkinga zokugaya ukudla.

I-Miso yokungabekezelelani kwe-gluten

Abantu abaningi abayibekezeleli kahle i-gluten. Iyingxenye yamaprotheni ezinhlamvu eziningi. Isetshenziswa njenge-agent ebophayo ekudleni okuningi.

I-soya ne-rice miso ayinayo i-gluten, kuyilapho i-barley miso ingenjalo. Kodwa-ke, akudingeki ukwenze ngaphandle kokunambitheka okuyingqayizivele kwalolu hlobo lwe-miso, ngoba manje kukhona ama-misos aqukethe i-amaranth noma i-quinoa esikhundleni sebhali. Lezi azinayo i-gluten futhi zinambitheka ngokufana ncamashi ne-miso yebhali futhi azifaki ingozi kulabo abanokungabekezelelani kwe-gluten.

Ingabe i-miso iqukethe i-glutamate yesithuthukisi ukunambitheka?

Uma i-miso iqukethe izithuthukisi zokunambitheka, okungukuthi i-glutamate eyengeziwe (isb i-monosodium glutamate E621 - bheka futhi isigaba esilandelayo), khona-ke lokhu ngokuvamile kuwuphawu lokuthi i-miso ingeyekhwalithi ephansi. Ngenxa yezizathu zomnotho, ifakwe ngaphansi kwenqubo yokuvutshelwa okufushane kuphela, ngakho ayikwazanga ukuzenzela izinambitheka ngokwayo ngakho-ke kufanele inandwe ngokwenziwa ngezithuthukisi ukunambitheka.

Nge-miso yekhwalithi ephezulu, ukunambitheka kwemvelo kwakheka ezinyangeni eziningi ngesikhathi sokuvutshelwa eside ngokwanele. Kuyiqiniso ukuthi lokhu kubuye kube yi-glutamate, ngakho-ke umuntu angasho ukuthi akunandaba ukuthi i-glutamate ikhiqizwa ku-miso ngokwayo noma ngabe yengezwe.

Ngesikhathi sokuvutshelwa okude kwe-miso, nokho, akwenziwa kuphela i-glutamate, futhi ayihlukanisiwe, i-glutamate ehlanzekile - njengoba ikhiqizwa imboni - kodwa ingxube eyinkimbinkimbi kakhulu yezinto ezihlukahlukene, kuhlanganise hhayi nje i-amino acid eyodwa ( glutamate), kodwa eziningi ezahlukene zamahhala ama-amino acid, ama-fatty acids, ama-probiotic microorganisms, i-lactic acid, njll.

Ngakho-ke ukudla okuye kwathuthukiswa kakhulu ngokuvutshelwa futhi okuye kwaba yinto eguquguqukayo kakhulu futhi futhi - ngamanani aphakathi - ukudla okunempilo kakhulu, okuyilokho obungakulindela ekudleni okufakwe i-glutamate eyedwa futhi ongenakukufuna. .

Izame! Uzowubona umehluko. Ukudla nezitsha eziqukethe i-monosodium glutamate noma ezinye izinhlobo ezingazodwa zokunambitheka kwe-glutamate okumnandi kakhulu ekuqaleni kodwa bese kuholela ekomeni okungapheli futhi - kubantu abazwelayo - ngokuvamile kukhanda ikhanda, ukungakhululeki, ukungagayeki kokudla, ukushaya kwenhliziyo, nezinye izikhalazo eziningi. Ngaphezu kwalokho, uvame ukudla kakhulu ukudla okukhulunywa ngakho ngoba kubonakala kumnandi kakhulu, okungase kuholele ekubeni nomuzwa wokugcwala, kodwa futhi nokukhuluphala.

Endabeni yokudla okune-glutamate yemvelo, ngakolunye uhlangothi, isb B. isobho le-miso noma izindlela zokupheka ezilungiselelwe imvubelo enomsoco noma umhluzi wemifino oqukethe imvubelo ekhishwe, ukuphazamiseka okukhulunywe ngenhla akwenzeki.

Kodwa-ke, uma futhi ufuna ukugwema i-glutamate yemvelo ngangokunokwenzeka kodwa usafuna ukuzama i-miso, bese ukhetha i-miso enombala okhanyayo njengo-B. Shiro Miso. Ngoba izinhlobonhlobo ze-miso ezinombala okhanyayo zinesikhathi esifushane sokuvutshelwa futhi ngenxa yalokho ziqukethe i-glutamate encane - ngaphandle uma kunjalo i-glutamate yengezwe, ongayibona ohlwini lwezithako.

Kufanele ukunake lokhu lapho uthenga miso

Kungcono ukuthenga i-miso emkhiqizweni wendabuko esitolo sezinto eziphilayo, isitolo sokudla kwezempilo, noma ekuhwebeni okuku-inthanethi okufanelekile. Ngoba ama-miso pastes, atholakala ezitolo ezinkulu noma ezitolo zase-Asia eYurophu, avame ukukhiqizwa ezimbonini. Izilondolozi kanye nezithuthukisi ze-flavour ezifana ne-glutamate zivame ukusetshenziselwa ukugwema isikhathi eside sokukhula se-miso.

Ungasho ukuthi i-glutamate yengeziwe yini njengesithuthukisi ukunambitheka ngala magama angenzeka alandelayo:

• I-Glutamic acid (E620)
• I-Monosodium glutamate / i-Sodium glutamate (E621)
• I-Monopotassium Glutamate / Potassium Glutamate (E622)
• I-Calcium glutamate (E623)
• I-Monoammonium glutamate (E624)
• I-Magnesium glutamate (E625)
• Imvubelo ezenzakalelayo
• Imvubelo ene-Hydrolyzed
• i-yeast extract
• I-Hydrolyzed Vegetable Protein
• amaprotheni ahlukanisa
• ama-soy extracts

Futhi, i-miso eyenziwe ngokwezimboni ngokuvamile i-pasteurized (ishisa kakhulu) ebulala amagciwane angama-probiotic, okungenjalo njalo nge-miso eyenziwe ngokwesiko. Iyatholakala futhi i-unpasteurized.

Khonamanjalo, kukhona futhi i-miso evela kubakhiqizi baseJalimane abakhiqiza isinongo ngendlela yesi-Japanese futhi ngekhwalithi ye-organic, isb. B. Black Forest Miso noma i-Fairmont. Ungenza futhi eyakho i-miso yokunamathisela.

Zenzele owakho unamathisele i-miso

Ukuze wenze i-miso ngokwakho, udinga irayisi ye-koji, eqala ukuvutshelwa. Ungathenga irayisi le-koji noma uzenzele elakho. Uma ufuna ukuzenza ngokwakho, uzodinga imishini ethile (i-Prover, i-fermentation chamber, noma i-incubator) futhi uzodinga futhi uku-oda ama-fungal spores (Aspergillus oryzae).

Uma wenza i-miso ngokwakho okokuqala, sincoma ukuthi u-ode irayisi ye-koji ngokuqondile (ngezinye izikhathi ungayithola nasezitolo zase-Asia). Uma ujabulela ukuvutshelwa, kungase kudingeke ukuthi uthole isihloli bese uzenzela elakho ilayisi le-koji usebenzisa izinhlamvu ze-koji.

Nge-1 kg ye-miso unamathisele okunenhliziyo udinga izithako ezilandelayo ngaphezu kwezitsha zasekhishini zansuku zonke (ibhodwe, isitsha, i-handblender, i-spoon slotted, i-blender beaker):

• 250 g okungcono, fresh, ubhontshisi owomile
• 500 g irayisi ye-koji
• 145 g usawoti wasolwandle
• I-thermometer yekhishi
• 2 izingilazi ezinkulu ezibilisiwe

Njalo qaphela inhlanzeko ngokucophelela lapho uvubela. Geza izandla zakho, sebenzisa izindawo ezihlanzekile futhi ubilise izingilazi ezi-swing-top kusengaphambili ukuze i-miso yakho ingahlangani namagciwane angafuneki. Bese ungaqala:

• Geza ubhontshisi wesoya kahle bese uwacwilisa endishini enamanzi amaningi ubusuku bonke (8-12h).
• Ngakusasa ekuseni, thela amanzi asele acwile, hlunga ubhontshisi wesoya ohlale uqinile, amanye uwafake epanini elikhulu, bese wengeza amanzi angaba ngu-1.25.
• Letha amanzi nobhontshisi wesoya ukuba abile. Bese wehlisa izinga lokushisa bese uvumela ubhontshisi wesoya ubile uze uthambe (cishe amahora ama-4). Kuvela igwebu ngesikhathi sokupheka, bese ulikhipha ngokuphindaphindiwe.
• Beka ubhontshisi wesoya ku-blender usebenzisa isipuni esifakiwe (usazowadinga amanzi okupheka). Hlanza kahle ubhontshisi wesoya nge-blender yesandla.
• Esinyathelweni esilandelayo, ubhontshisi wesoya kufanele uphole ufike ezingeni lokushisa elingu-34 kuya ku-36 degrees. Faka irayisi ye-koji endishini bese uxuba inhlama kabhontshisi wesoya ngezandla zakho (geza izandla zakho kuqala!).
• Isisindo manje kufanele sibe nokuvumelana kokunamathisela okuqinile nokumanzi. Uma inhlama yomile kakhulu, engeza amanzi okupheka njengoba kudingeka.
• Manje cindezela unamathisele ngokuqinile kumalensi ethempeli ukuze kungabikho amaphakethe omoya akhayo futhi ushiye cishe. 2 cm isikhala emaphethelweni. Sisebenzisa izingilazi zokunamathisela ngoba ukuvutshelwa kukhiqiza amagesi okumele abaleke. Uma kungenjalo, izimbiza ezilondolozayo kuzodingeka zivuleke, okungaholela ekukhuleni kwesikhunta ngenxa yokuxhumana nomoya-mpilo. Ngakolunye uhlangothi, ngamalensi ethempeli, amagesi angaphuma emaphethelweni ophawu lwenjoloba.
• Manje beka uhhafu kasawoti olwandle phezu kwenhlama. Usawoti uvimbela ukukhula kwesikhunta. Izingilazi zasethempelini zibe sezivalwa futhi zigcinwe endaweni emnyama, hhayi efudumele kakhulu (isb ekhabetheni).
• Ngemuva kwezinyanga ezingaba ngu-3-6 unganambitha ukunamathisela (kufanele ngabe uthole umbala onsundu). Kuya ngokuthi uyayithanda noma ungathanda i-miso eqine kakhulu, ungayiyeka ivubele isikhathi eside. Uma unamathisele ubila isikhathi eside, kuba mnyama futhi kunambitheka. Ungashiya ingilazi yobakaki wesibili ivaliwe ngoba-ke unenguqulo ethambile futhi enamandla. Ukuze umise ukuvutshelwa, faka izimbiza eziphezulu ze-swing efrijini.

Impilo yeshelufu ye-miso

Ngenxa yokuthi i-miso paste ivutshiwe, ingagcinwa iminyaka eminingana. Ngakho-ke akudingekile ukumisa i-miso. Uma i-miso paste isivuliwe, kufanele uqiniseke kuphela ukuthi uyisusa kuphela ngesicucu esihlanzekile ukuze kungabikho amagciwane angena ephaketheni.

Igcinwa kanje i-miso

Kungcono ukugcina i-miso uma isivuliwe (esitsheni sengilazi esivaleka ngokuqinile noma esikhwameni esivaleleka kabusha) esiqandisini noma ku-pantry epholile.

Ungayisebenzisa kanjani i-miso paste

Njengoba i-miso inephunga elimnandi, ngisho nenani elincane lesinongo lanele ukucwenga izitsha. Faka isb. Isibonelo, engeza i-miso kumadiphu, amasoso, okokugqoka, ama-marinade, isitshulu, kanye nesobho ukuze uwanikeze ukunambitheka okunamandla.

Ukuze uzuze ezintweni ezinhle ze-miso esiswini nasemathunjini, ukunamathisela akufanele kubiliswe, ukushisa kuphela, njengoba ukushisa kubhubhisa amabhaktheriya e-probiotic. Kungcono ukuncibilikisa unamathisele emanzini afudumele bese wengeza kuphela ngasekupheleni kokulungiswa.

Phela, i-miso ayitholakali nje kuphela njenge-paste, kodwa futhi yomisiwe njenge-powder noma i-bouillon cubes. I-Miso bouillon cubes kanye ne-miso powder ngokuvamile iqukethe ezinye izinongo nezithako. Afana namakhyubhu e-bouillon noma umhluzi wemifino oyimpushana owuthenga esitolo - kuphela enziwe nge-miso.

Ingabe izingane zingadla i-miso?

E-Japan, i-miso iyingxenye ebalulekile yemenyu - kokubili abadala kanye nezingane. Ngakho-ke akukho lutho olungalungile ngokuphakela ingane yakho izitsha nge-miso, inqobo nje uma abancane bengawavuli amakhala ngokushesha. Ngisho nabantu abadala abakuthandi ukunambitheka kwe-miso.

Ucwaningo luze luphakamise ukuthi abantu bayazuza emiphumeleni emihle yemikhiqizo ye-soy, ikakhulukazi uma beyidle njalo kusukela ebuntwaneni nasebusheni.

Kodwa-ke, kufanele unake okuqukethwe kukasawoti: izingane ezingaphansi kwezinyanga ezingu-9 akufanele zinikezwe ukudla okusawoti. Izingane ezineminyaka ephakathi kwezinyanga ezingu-18 neminyaka engu-3 akufanele zidle ngaphezu kuka-2 g kasawoti ngosuku futhi kusukela eminyakeni engu-7 ubudala, isincomo sabantu abadala singu-5 g kasawoti ngosuku. I-10g ye-miso iqukethe cishe u-0.7g kasawoti, ngakho-ke qaphela umthamo.