Magani Kobumaki

Akwai al'adun gargajiya da kayan dadi da yawa a kan daya daga cikin bukukuwan Japan, Oshogatsu, ko Sabuwar Shekara. Wadannan jita-jita sun san a cikin harshen Jafananci a matsayin " ryori ." Kowace lokuta tana wakiltar fata don lafiyar lafiya, wadata, arziki mai kyau, haihuwa, ko farin ciki.

Kobumaki wani tasa ne da aka saba amfani dashi a ranar Sabuwar Shekara a matsayin wani ɓangare na bikin biki. Yana da kelp japananci ("kobu" ma'anar kelp, da kuma "maki" ma'anar ma'anar), wanda aka shafe shi da kifi , sa'an nan kuma an rufe shi da daura tare da wani kyan gani mai kyau (dried gourd) kuma an kwatanta shi tare da muhimmancin japan Jafananci: soya miya, mirin, sake, da sukari. Kobumaki na wakiltar farin ciki, ko farin ciki, a matsayin ɓangare na kalmar "kobu" an kuma wakilta a cikin harshen Japan don farin ciki, ko "yorokobu".

Duk da yake ana amfani da kobummaci a matsayin mai amfani da launi, za'a iya samun mabumma a cikin jigilar bento japan Japan ko a gefen tasa ga abinci na gargajiya na Japan.

Mahimman tsari don kobumaki shine gobo na Japan ko burdock tushe. Yana ba da wani cin ganyayyaki ga salmon. Yin amfani da tushen burdock ma yana da alamun kamar yana wakiltar tsawon rai, kamar yadda tushensu suke da tsawo a tsawon.

Abin da Kayi Bukatar

• 1 1/2 kayan aiki sau ɗaya (kelp); kimanin 8 da biyar-mintuna guda na dried kombu
• 4 kofuna waɗanda ruwa
• 8 tube (10 inch dogon / tsiri) dried kyamarar (gourd)
• tsunkule na gishiri
• 3/4 laban salmon filet
• 1/2 kofin soya sauce
• 4 tablespoons sukari
• 2 tablespoons
• sake
• 4 tablespoons
• mirin

Yadda za a yi shi

1. Soak kombu (dried kelp) a cikin kofuna 4 na ruwa na minti 10. Tsaya wannan ruwa don amfani da baya.
2. Rubuta tsuntsaye na gishiri a kan takalmin fayilolin da aka kwashe sannan to wanke da ruwa.
3. A cikin babban kwano, kuyi ruwa cikin ruwa na mintina 15.
4. A halin yanzu, yanke sutin fillet a cikin dogon tsawon karfe 5.
5. Ka sanya tsiri na salmon filet a saman takarda na kombu kombu kuma mirgine shi.
6. Yi amfani da murfin konbu, ta yin amfani da tube na tsalle.

1. Sanya kombu yada a cikin tukunya.
2. Sa'an nan kuma ƙara ruwan da aka ajiye a cikin tukunya, ta yin amfani da ruwa da aka yi amfani da ita don sake sabunta kombu (kelp mai kwasfa). Zuba wannan a kan kombu rolls. Ku kawo wannan a tafasa mai haske a kan matsakaici-zafi.
3. Juye zafi zuwa ƙasa. Next ƙara sugar, sake, mirin, da kuma soya sauce zuwa tukunya.
4. Koma a ƙasa don kimanin sa'a guda har sai an dafa shi ta hanyar, kombu yana da taushi, kuma abubuwan dadin dandano na ruwa mai sauƙi suna shafewa a cikin takarda.
5. Kashe zafi. Bari kelp ya yi hutawa da sanyi a cikin tukunya.
6. Cire maɓallin motsi daga cikin tukunya ya sa su a kan katako. Yanke kowane yanki cikin halves.

Juyin Halitta na Judy Ung.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	387
Total Fat	14 g
Fat Fat	3 g
Fat maras nauyi	5 g
Cholesterol	74 MG
Sodium	2,363 MG
Carbohydrates	31 g
Fiber na abinci	2 g
Protein	32 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)