Moʻomeheural Roots oʻAiʻi ʻAla
ʻO ka radish pickled, a i ʻole e like me ka mea i kapa pinepine ʻia, ʻo Takuan-zuke a i ʻole daikon tsukemono, e lawe ana i loko o ia moʻolelo o nā hanauna o ke akamai kuke. ʻAʻole ia he pōʻino hauʻoli wale nō; ua hele mai ia mai ka pono maoli e mālama i nā mea kanu mai ka pōʻino ke hoʻololi ke kau. Ua aie mākou i ka nui o kona hoʻomohala ʻana i kahi mōneka Buddhist o ka makahiki 17, ʻo Takuan Soho, ka mea i manaʻo i ka hoʻomaloʻo ʻana i ka lā ma mua o ka hoʻolei ʻana iā lākou i loko o ka lāiki no ka fermentation. ʻO ka mea i hoʻomaka ma ke ʻano he mea āu e ʻike ai ma nā hale o kēlā me kēia lā ua lilo i mea maʻamau i nā lumi kuke a puni ka honua. ʻIke ʻoe i ka lele ʻana i nā mea āpau mai nā papa sushi a me nā pahu bento a i kēlā mau kīʻaha fusion hana, kahi e hoʻopili maoli ai i ka ʻono ʻono a pau..
Hana ʻia ʻo Artisanal Crispness e ka manawa
Ua mare ʻo Takuan-zuke ʻoiaʻiʻo i ka hana akamai me ke ʻano o ke ʻano. Hoʻomaka ke kaʻina hana me nā pule o ka hoʻomaloʻo ʻana i ka lā-he ʻano hana e hoʻokaʻawale i nā ʻono a hāʻawi i ka ʻiʻo amber translucent. Hoʻopili ʻia kēia mau radishes maloʻo i loko o nā pahu kedera me ka nukadoko, kombu, chili, a me nā peels persimmon no 3-6 mahina. I loko o kēia ballet microbial, ʻoluʻolu nā hua bacteria lactic acid i nā fiber a ʻo nā enzymes e hoʻonohonoho i nā memo umami paʻakikī. Mālama nā mea hana o kēia wā i kēia mau hana kahiko i ka wā e hoʻokō ai i nā protocol hoʻomaʻemaʻe i hōʻoia ʻia e ISO a me ka hoʻonui ʻia ʻana o ka hana ʻana, e hōʻoiaʻiʻo ana i ke kaulike ʻono-ʻawaʻawa a me kēlā ʻano kikoʻī shokubeni i mahalo ʻia e nā connoisseurs.
ʻO ke ao holoʻokoʻa ma ka pā
Ma waho aʻe o kāna hana maʻamau me ka sushi a me ka ramen,ʻiʻo ʻiʻo radishhana hou i ka gastronomy hou. Hoʻokomo ka poʻe ʻoliʻoli i kāna mau ʻāpana ola i loko o nā kīʻaha Buddha a me nā salakeke kale. Hana ʻia nā chef Avant-garde me ka kimchi-infusedʻiʻo ʻiʻo radishtacos a me croissant sandwiches me pickled slaw. I loko o nā hui BBQ Korean, ʻoki ʻia kona ʻakika māmā i ka waiwai o galbi, ʻoiai ʻo nā pahu meaʻai o ke Komohana e hoʻohana iā ia ma ke ʻano he leo probiotic no nā pahu ʻaina-hōʻoia e hoʻololi ke kuʻuna me ka nalowale ʻole o kona ʻuhane.
Meaʻai: ʻAi ʻAi ʻAi Nui
ʻO kēiaʻiʻo ʻiʻo radishHāʻawi ʻo ia i 35% i kēlā me kēia lā ka huaora C no ka lawelawe 100g, hoʻonui i ka synthesis collagen a me nā pale pale. Me ka 2.8g meaʻai fiber, hoʻoikaika ia i ka māʻona a me ke kūpaʻa ʻana o ke kō koko - kahi kīʻaha i kākoʻo ʻia e nā hui diabetes. ʻO nā moʻomeheu Lactobacillus ola mai ka fermentation lohi e hoʻihoʻi hou i nā microbiomes ʻōpū, loaʻa ke kūlana "meaʻai hana" i ʻike ʻia e NIH. ʻO ka poʻe holo Marathon e ʻohi i kāna brine waiwai electrolyte ma ke ʻano he wahie isotonic maoli, ʻoiai ʻo ka poʻe meaʻai e kuhikuhi iā ia ma ke ʻano he kōkua hoʻoheheʻe post-meal.
ʻOiaʻiʻo,ʻiʻo ʻiʻo radishʻoi aku ma mua o kahi mea āu e hoʻolei ai i kahi kīʻaha- ua like ia me ka ʻono o ka mōʻaukala. A e pili ana mākou i ka lawe ʻana i kēia mea Kepanī maʻamau ma nā papa ʻaina a puni ka honua. ʻAʻole ia he mea nui inā hoʻohui ia i kahi mea kūikawā i kahi omakase nani ma kahi wahi hōkū ʻo Michelin, e hui pū ana i loko o kahi kīʻaha wikiwiki, a i ʻole e ʻala wale i ka meaʻai ma ka home. Mai Osaka a i Oslo, makemake mākou i kā mākou takuan i hana maikaʻi ʻia e hana i kāu meaʻai i pop me kēlā nahu umami..
Hoʻopili
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Ka manawa hoʻouna: Apr-10-2025