Ukutya kweJapan, uSushi


Ngoku nje ivila ayizange ive nge-sushi. Nangona abantu abaninzi banengcamango encinci malunga nalesi sidlo. Eyona ndlela, igama elithi "sushi" ngumxube welayisi kunye nemifuno ehlanganiswe kwiintlanzi eziluhlaza kunye nolwandle oludibeneyo, oluxutywe kwi-soy sauce okanye kwi-wasabi. Kodwa esi sidlo sisona sinobuchule kakhulu, sinamakhulu amakhulu endlela yokulungiselela kwaye sinempahla eninzi encedo. Ukuba uthetha nakwezinye izitya zaseJapan - uSushi uya kuhlala 'ebiza ikhadi'.

Imbali yelizwe

Ukuqala kwimbali yelizwe kusekho kwikhulu lesine BC kwi-Asia-mpuma ye-Asia. Iintlanzi ezazisetyenziselwa ukusetyenziswa kwifom egciniwe - i-salted kunye nexesha elifanelekileyo-kunye nelayisi kunye nemifuno kwaye yayiyimfuneko ebalulekileyo (kunye neyokuphela) yiprotheni ekudleni. Wayegubungela zonke izitya zemveli etafileni. Emva kokuvavanya, intlanzi yayigcinwe kwilayisi, ukwenzela ukuba iinkqubo zendalo zenzeke kwizityalo, ukunceda ukugcina inyama isanda. Kwabonakala ngokukhawuleza kunye neentlobo zokuqala zomhlaba zushi. Enyanisweni, ngoko ayenjalo. Esi sidlo sazaliswa ngokubonga ngenkqubo yokwenza ilayisi malunga neenyanga ezi-2, emva koko iintlanzi zithole intlobo ekhethekileyo, kunye nelayisi - izakhiwo ezikhethekileyo.

Eyinqaba njengoko kubonakala ngathi, esi sidlo sasixabiswa okokuqala ngqa eJapan kwikhulu le-8 BC. Emva koko wanikwa igama elithi zushi waza wathandwa ekupheleni kwexesha leMuromachi. Olu hlobo lwe-sushi lwalugxothwa ngexesha leentlanzi laliphekwe, kwaye irayisi ephekiweyo ayizange ilahlekelwe yintyatyambo. Ngoko uSushi uye waba esinye sezidlo eziphambili kwishishini laseJapan lokutya. Kamva, esikhundleni sokusetyenziswa kwemveliso yerayisi yokuvumba, ilayisi yaqala ukudibanisa neviniga kwaye ayihlanganisi nje ngentlanzi, kodwa kunye nemifuno eyomileyo nezinye izithako. Kwaye namhlanje kummandla ngamnye waseJapan kukho ukugcinwa iirephepheni kunye nenqweno ekhethekileyo, okwenza iindlela zokupheka ze-sushi ezahlukileyo zivela kwelinye kwaye zizithumele kwizizukulwana ezininzi.

Ekuqaleni kwekhulu le-19, xa iTokyo yaba yinto ephambili yoshishino lokutya, amaqela abathengisi abajikelezayo ayengabonakali, apho kutholakala khona iindlela zokupheka zomhlaba ezitsha, ezifana ne-nigiri-zushi, apho iintlanzi zaqala ukudibaniswa nolwandle. Kwakuvela kuye emva koko waza waya kwiindlela ezisisiseko zokwenza i-sushi. Emva kwenyikima enkulu eKanto ngowe-1923, abapheki abanamava abalungiselela ama-nigiri-zushi bahlakazeka kulo lonke elaseJapan, kanye belahlekelwa yimisebenzi yabo. Ngoko kwiindawo ezininzi ezikude i-recipe ye-sushi yaziswa ngendlela esiyazi ngayo ngoku.

Kwama-80s, ekuqaleni kokwazisa ngokuphumelela kwempilo, uSushi uye waba esinye sezidlo ezinempilo kakhulu, ezenza ingqwalasela enkulu kwihlabathi. Ekuqaleni, kuphela abaphathi bamava abanamava abanokuzibandakanya ekwenzeni i-sushi, eyayixabisa ubunzima begolide. Kodwa kamva, kunye nokuza kwee-sushi, ukuvelisa ubuninzi bongezeleleke izakhono ezincinci zabaphathi bomhlaba, kwaye ukuveliswa kunye nokuthengiswa kwe-sushi kwafumaneka kubantu abaninzi kuwo onke amazwe.

Iintlobo zomhlaba

Kwigama elithi "sushi" abaninzi abantu bacinga ukuba intlanzi eluhlaza. Kodwa oku akunjalo. Enyanisweni, ukuba uya kwi-bar yaseJapan kwaye ukhangele kwiitya zokuloba iintlanzi, bambalwa kuphela abaya kuba neentlanzi. Kodwa nangona ibukeka iluhlaza, iqala ukuhamba ngekhosi yokugaya, i-blanching, igxininisa kwisisombululo esibalulekileyo kunye neqhwa. Kukho izinto ezininzi ezenziwa ngentlanzi phambi kokuba uSushi ulungiselelwe kuyo.

Okokuqala, uSushihi ubugcisa. Nazi ezinye zeentlobo ezidumileyo nezithandwayo zeSushi:

Ixabiso leSushi lexabiso

Ngaba uye wakha wazibuza ukuba mangaphi iikhalori ekusebenzeni omnye kweSushi? Ngethamsanqa, kunye nokusetyenziswa okulinganayo kwe-sushi - oku akusiyo isidlo, ngenxa yokuba unokufumana ubunzima. Ukuphuculwa ngerayisi, i-carbohydrate enzima, nokuba isahlulo esifanelekileyo somhlaba sinokutya okunempilo kakhulu, eshiya ukushicilelwa okuhlala njalo nokubonakalayo kumfanekiso wakho.

Ewe, i-calories-ehlwempuzekileyo yezilwanyana zasemanzini idlalwa ngokungafanelekanga. Uhlobo olufanayo lwe-sushi lunokuthi luqulethe umlinganiselo ohlukeneyo wezithako zomntu ngamnye, ngoko ke, unomxholo ohlukeneyo wekhalori, i-fat, i-carbohydrate kunye nomxholo weprotheni. Kodwa ngokubanzi, uSushihi unokuthathwa njengemveliso yokutya.

Kwiminyaka yakutshanje, uSushi uye waba udumo ngokugqithiseleyo, kodwa malunga nesi sidiba kukho imibuzo emininzi malunga neengozi zempilo zokudla oku kudla. Ininzi yesithako esisisiseko kwiSushi isempilweni. Intlanzi yinxalenye ebalulekileyo, ityebile kwiprotheni kunye ne-calcium. Ukuba ufuna ukufumana umthamo omkhulu weprotheni, zama itayuni. Inzuzo enkulu yeentlanzi ezinamafutha, njenge-salmon, kukuba i-omega-3 fatty acids. Intlanzi entsha kukuba ukutya okunempilo kunye nodumo oluhle. I-Sushi inenani layo liphezulu kunamaprotheni anotyebileyo kunye namafutha angaphantsi kweentlobo zeentlobo zokutya ezikuzo kwiindawo ezininzi zehlabathi. I-Sushi ibona ukutya okuphilileyo kunokutya kwezilwanyana zasemhlabeni, ezityebileyo ngamafutha azalisiweyo. Ininzi iintlobo zeentlanzi zaselwandle zininzi okanye zincinci kwi-omega-3 fatty acids, eziyimfuneko yokutya okunempilo, kuba umzimba womntu awukwazi ukwenza izinto eziphilayo. Ezi zimbini ezixutywa kakhulu kunye nezixhamlayo ze-omega-3 zi-fatty acids zi-DHA kunye ne-EPA, ehamba kunye ne-monounsaturated acids kwioli yeoli iyanceda ngakumbi kwimpilo yakho kunokuba ucinge.

I-seaweed edibeneyo, apho intlanzi ihlanganiswe khona, enye enye imvelaphi ebalulekileyo yeprotheni kunye ne-calcium. Ukongeza, banikezela ezininzi iivithamini ezahlukeneyo, kubandakanywa iintlobo ezili-10 ze-vitamin C. Le "mvulophu" ye-algae nayo inezibonelelo ezifanelekileyo zokutya. I-sauce ye-Wasabi ineendawo eziphambili ze-bactericidal, kwaye iqulethe i-vitamin C.

Kwakhona kufuneka ukuba i-sushi inokukunceda ukuba uzive ukhathele kwaye uphukile xa unesifo sokudakumba okanye intloko. Isizathu sale nto sinokuphulwa kwegciwane le-thyroid. Yiphi iodine, selenium kunye ne-magnesium ezifunekayo. Ngenxa yokuba i-iodine itholakala kwi-sushi, ivenkile kunye ne-marine algae, ukusetyenziswa kwezi mveliso kuya kukhokelela kwiqondo eliphilileyo le-hormone ye-thyroid ye-thyroid gland.

I-omega-3 fatty acids ifuthe njani kwimpilo yethu?

Izingozi eziphathelene nokusetyenziswa komhlaba

I-Sushi ithathwa njengenye yeesitya eziphilileyo. Kodwa, ngelishwa, kwaye unemiqobo ethile. Enye yezinto ezixutyushwa kakhulu malunga nokusetyenziswa kweentlanzi okanye ukutya kwezilwanyana zaselwandle ngumlinganiselo we-mercury equlethwe kuwo. Enye ingxaki yinani leekhalori. Esinye isahlulo selizwe asinakwenzeka ukuphakamisa izinga labo, kodwa ngokusetyenziswa rhoqo, unobungozi bokuzifaka iipilisi ezimbalwa. Qaphela - iikhalori kulezi zicucu ezincinci ziqokelelwe ikakhulu ngenxa yerayisi, ezizityebi kwi-carbohydrate enzima. 1 iglasi yeerayisi emhlophe iqukethe iikhalori eziyi-160.

I-Sushi inomnye umva - njengokuba izitya ezininzi ezibandakanya iintlanzi eziluhlaza, zinokudibanisa ama-parasites. Oku kwenzeka ikakhulu kwiimeko apho intlanzi ihlambulukanga kakuhle okanye ibanjwe kwiindawo ezingcolileyo zolwandle.

Njengoko kusetyenziswe nayiphi na ukutya okuluhlaza, ukusebenzisa i-sushi inomngcipheko wokuthatha i-organisms ye-pathogenic, kodwa umngcipheko wokwanda kwezinga lokungcola kwi-ajenda yezokwelapha. Ngokubanzi, impendulo kumbuzo othi "Ngaba uSushihi ungumkhiqizo onobulumko?" Impendulo icacile - "Ewe." Nangona kunjalo, kufuneka uqonde kwaye uhlolisise imingcipheko ehambelana nokusetyenziswa kwalo mveliso. Kungekudala, abaphandi banenkxalabo malunga neengxaki zokuhlamba iintlanzi ngeesinyithi ezinzima, ezinokuthi zibekho kwezinye iintlobo zeentlanzi, ezinjalo njengezilwanyana ezininzi njenge-tuna kunye ne-swordfish. Enyanisweni, iphakamileyo intlanzi kwindawo yokutya - ukungcola okungakumbi.

Ngenxa yobungozi bokungabikho kokungcola okunjenge-mercury kunye nee-pathogens, kuyacetyiswa ukuba abafazi abakhulelweyo kunye nabantu abane-immune system bazinqanda ukusetyenziswa kweentlanzi ezinkulu okanye nayiphi na inyama eluhlaza ekudleni kwaseJapan. Ubukho bezinto ezinobungozi kwezinye iintlobo zomhlaba zabonakaliswa, kodwa ukusetyenziswa ngokulinganayo kwesi siko akuyi kuzisa ingozi ethile kwimpilo yabantu. Ngethamsanqa, uphando olusandulweyo lwakhiwo lweZiko leMpilo lubonisa ukuba ibhalansi iyaxhomekeka ngokuqinisekileyo kwimiphumo emihle yokusetyenziswa kwe-sushi.

Ngethamsanqa, iimeko zokuxhatshazwa obangelwa kukusetyenziswa komhlaba aziqabile kakhulu. I-Sushi ikhuselekile, njengawo nawuphi na ukutya, ukuba icutshungulwa kwaye igcinwe ngokuchanekileyo. Nangona abanye abantu kuya kufuneka bathathe amanyathelo okunciphisa ingozi ethile echaphazelekayo neyokhoyo. Kubantu abaninzi, uSushi uyisitya esikhuselekileyo, ngaphandle koko sinceda kakhulu. Yiba nokuthula, wazi umlinganiselo kwaye ungadluli - kwaye akuyi kuba neengxaki.

Okukhethiweyo kukukho

Ukulinganisa i-pros kunye neengxaki kunokuphazamisa ukhetho lwethu malunga nokuba ungayithembeli yini into yokutya yaseJapan ye-sushi. Ngakolunye uhlangothi, oogqirha bathi i-sushi ngumkhiqizo onomdla kakhulu oqukethe ubuninzi bezinto ezingenakusiza nezingenakulungiswa. Ngakolunye uhlangothi - ukuqinisekiswa ukuba kunye nalolu hlobo oludakayo sinokuzichaphazela ngee-parasites eziyingozi kunye nkunkuma yeekhemikhali. Ekugqibeleni, i-sushi inemiba engxaki, kodwa ke kufuneka uzibuze - ingabe inja eshushu okanye i-cola ikhuselekile ngaphantsi? Yaye yonke into iya kuwela.