A al'adun Jafananci, al'ada ne don hidimomin tsami, wanda ake kira tsukemono , tare da abinci, musamman ma shinkafa. Yunƙurin shahararrun pickles daidai ne da gabatar da Buddha a Japan. Kamar yadda mutane da yawa suka karɓo cin ganyayyaki, dole ne su sami hanyoyi na kayan lambu a lokacin lokacin hunturu, lokacin da kayan lambu ba su da wani zaɓi.
Za a iya amfani da Tsukemono ta hanyar fasaha mai yawa, tare da kayan lambu da 'ya'yan itatuwa da aka gishiri a gishiri, soy, miso, har ma da gadaje shinkafa da lafazin al'adun da ake kira nukadoko . Ɗaya daga cikin mafi yawan kwaston na kowa shi ne sanbaizu , hade da soya miya, mirin, da vinegar vinegar vinegar. Yawancin irin tsalle-tsalle na Yamma, gishiri da acid daga sinadaran sukan shiga cikin kayan lambu, suna dasu da dandano da kuma tabbatar da nauyin jiki.
Wannan girke-girke na sauƙi mai sauƙi ya fito ne daga Erik Aplin, Chef de Cuisine a ICHI Sushi da NI Bar San Francisco. Ya yi amfani da kayan lambu na gargajiyar, kamar daikon radish da kuma fararen fararen daji da ake kira Tokyo. Kayan kayan lambu sun sami salted da guga man, suna bayyana wasu daga cikin labarinsu, saboda haka zasu iya shafan sanadazu brine. Mun yi magana da Aplin game da shirin su na tsukemono.
'Ya'yan inabi sune nau'i mai nauyin ruwa tare da ƙananan ƙananan ganye, waɗanda suke da karfi a cikin bakin kamar caviar. Bincika cin abinci mai cin abincin teku don samuwa.
Tun da shinkafa vinegar vinegar ne m-acid vinegar, wannan girke-girke ba dace da canning.
Abin da Kayi Bukatar
- 4 Tanips na Tokyo
- 8 radishes
- 1 daikon
- 1 bunch inabi
- 1 kofin
- shoyu (soya sauce)
- 1 kofin
- mirin (ruwan inabi na Japan)
- 1 kofin shinkafa giya vinegar (fili, ba seasoned)
Yadda za a yi shi
- Yanke da tsalle-tsalle na Tokyo da radishes cikin bariki. Yanke da daikon zuwa cikin 1/2 "tsabar kudi, kuma a yanka a cikin kwakwalwa.Yafa da sauƙi a gishiri, sa'an nan ku auna su ta hanyar ajiye wani farantin mai tsabta ko wani kayan abinci na ɗakin kwana a saman don cire ruwa mai guba don kimanin minti 20.
- A halin yanzu, ku hada gwaninta, mirin, da vinegar don yin sanbaizu brine.
- Wanke gishiri daga kayan lambu da magudana. Rinse ruwan inabi. Hada kayan lambu salted, 'ya'yan inabi na ruwan inabi da sanbaizu brine.
- Marinate a cikin firiji a kalla kwana 3 kafin yin hidima.