I nā mea ʻai Iapana,pauda wasabime kona ʻala ʻoi a me kona ʻala ʻokoʻa ua lilo ia i mea hoʻokani nani i ka sushi. Hoʻohana ʻia nā hale ʻaina sushi i kākoʻo nui ʻia i ka wasabi hou, ʻoiai ua hoʻololi ʻia nā kuke homepauda wasabi. Ma waho aʻe o ke ʻano, hoʻāla mau ʻo wasabi i ka hauʻoli me kona ʻono ikaika ʻoiai e hoʻokani ana me ka ʻike hohonu a me ka naʻauao o ka moʻomeheu Iapana.
ʻO ka mea nui opauda wasabiʻO ka wasabi (Wasabia japonica), he lāʻau mau loa no nā kahawai ma Iapana. ʻO ka mea maʻamau, ʻānai mālie nā kuki sushi i nā aʻa o ka wasabi hou ma luna o ka mea wili i hana ʻia i ka ʻili manō e hana i kahi paʻi maikaʻi. Eia nō naʻe, no ka mea he koʻikoʻi ko ka wasabi i ka ulu ʻana o ka honua a he kumukūʻai, hana ka ʻoihana meaʻai houpauda wasabima ka maloʻo ʻana a me ka wili ʻana i nā rhizomes wasabi, a i ʻole ka hui ʻana me nā mea ʻē aʻe e like me ka horseradish a me nā hua sinapi. Pono e hui pū ʻia kēia pauka me ka wai e hoʻihoʻi i ka ʻono e like me ka wasabi hou, ʻaʻole ia e mālama wale i nā ʻano mea ʻala, akā hoʻomaikaʻi nui hoʻi i ka maʻalahi o ka hoʻohana.
I ka hoʻāʻo ʻana i ka sushi,pauda wasabiʻAʻole ia he mea ʻala maʻalahi, akā hoʻokani i nā hana hana he nui:
1. Ka pale antibacterial kūlohelohe
Hōʻike ka noiʻi ʻepekema ʻo nā pūhui isothiocyanate i loaʻa i loko o ka wasabi he mau waiwai antibacterial ikaika, kaohi pono ʻana i nā maʻi like ʻole a me nā bacteria i loaʻa i ka sashimi. I ka wā ʻo Edo, i ka wā ʻaʻole i loaʻa nui ka pahu hau, hoʻonoho nā chef sushi i ka paʻi wasabi ma waena o ka sashimi a me ka laiki vīnega e mālama ai i nā mea ʻai ma o ka hoʻohana ʻana i kāna mau ʻano antiseptic kūlohelohe. Ua hoʻomau kēia hana a hiki i kēia manawa a he hana koʻikoʻi i ka hana o ka hoʻomākaukau sushi.
2. Master o ke kaulike ʻono
ʻO ka ʻala opauda wasabiʻokoʻa mai ke ʻano wela o ka ʻili. Hele pololei kona ʻala ʻala i ka lolo ma loko o ka lua ihu, e lawe mai ana i ka "nasal attack" kuʻo koke, a laila hemo koke, a waiho i kahi ʻono ʻono. Hiki i kēia "pain aesthetics" kūikawā ke hoʻopau i ka manaʻo momona o ka sashimi a hoʻonui i ka ʻono hou a me ka ʻono o ka iʻa. Ke ʻai ʻia ka sushi, ʻo ka ʻawaʻawa o ka laiki vīneka, ka momona o ka sashimi a me ka ʻono o ka wasabi e hana i kahi symphony ʻono.
3. Olfactory ala ala
Hoʻokumu ka ʻepekema meaʻai Iapana i ka lokahi o ka "ʻala, ʻono, a me ke kala". Hiki i nā molekele ʻala ʻala o ka pauka sinapi ke hoʻāla koke i nā mea hoʻokipa olfactory a hoʻopau i ka hoʻomaʻamaʻa mua ʻana ma mua o ka pā ʻana o ka meaʻai i ka piko o ke alelo. ʻO kēia "aroma prelude" e pāpālua i ka naʻau o ka poʻe ʻaina, a kūpono loa ia no ka hoʻopili ʻana me nā mea ʻai e like me ka ʻōpū tuna a me ke kai me ka momona kiʻekiʻe e pale aku i ka luhi ʻono.
I loko o nā pā sushi ʻoihana, e hoʻoponopono nā mea kuke i ka nui o ka sinapi e like me nā ʻano iʻa like ʻole: hoʻohana ʻia kahi iʻa keʻokeʻo liʻiliʻi e hoʻomaikaʻi i ka hou, a hoʻohana ʻia ka nui o nā iʻa ʻulaʻula e hoʻomaha ai i ka momona. No nā meaʻai maʻamau, e hoʻoheheʻe i ka nui kūpono o ka pauka sinapi i ka wai anuanu (ʻaʻole ka wai wela e pale i ka volatilization ʻala), waiho ʻia no 2-3 mau minuke a pau ka hopena enzymatic ma mua o ka hoʻohana ʻana e hiki ke loaʻa ka ʻono maikaʻi loa. Pono e hoʻomaopopo i ka hui pū ʻana opauda wasabia ʻo ka soy sauce he mea ʻino ia o nā kumuwaiwai kūlohelohe - ʻaʻole kēia e hoʻopau wale i ke ʻano o ka hierarchy, akā e hoʻolalelale i ka nalowale o ka ʻala.
Mai ka lāʻau lapaʻau a hiki i ka ʻai, mai ka mea kūʻokoʻa a hiki i ka hoʻonaninani lehulehu, ka ulu ʻana opauda wasabihōʻike i ke akamai o ke kanaka i ka hoʻohana ʻana i ke ʻano. Ma ka papa ʻaina hou e ʻimi nei i ka maikaʻi, ua paʻa mau kēia ʻōmaʻomaʻo i kāna misionari kumu: e pale i ka ʻoiaʻiʻo o ka meaʻai me ka palupalu ʻoi, i lilo kēlā me kēia hālāwai ma waena o nā sushi a me nā lehelehe a me nā niho i kamaʻilio moʻomeheu ma waena o nā anana.
Mea lawe mokupauda wasabikoho i nā mea waiwai kiʻekiʻe a hana i nā lakio gula, hoʻohana i ka ʻenehana hoʻomaloʻo haʻahaʻa haʻahaʻa e hoʻopaʻa i ka isothiocyanates ikaika, a hoʻihoʻi i ka hou a me ka ʻono o ka wasabi lepo hou. Hoʻomaʻemaʻe ʻia kēlā me kēia ʻeke o ka pauka ma o nā kaʻina he nui a ua hala i ka ISO22000 a me BRC mau palapala hōʻoia, e ʻae iā ʻoe e ʻike i ka ʻono maʻemaʻe o ke ʻano.
ʻO ka hoʻopau ʻana paha o nā sushi paʻa lima, ka hoa o ka pā sashimi, a i ʻole ke kī hoʻoikaika o ka meaʻai hoʻomohala, Shipullerpauda wasabilanakila maʻalahi i ka ʻono ʻono o nā kuki ʻoihana a me nā mea ʻai ʻohana me kona ʻano ʻano paʻa a palupalu a me ka ʻala e mohala koke ana. "Spicy but not choking, fresh and last" -hōʻoia ʻia e nā luna hale ʻaina sushi, e hoʻonui koke i kāu papa ʻaina i ke kiʻekiʻe o nā hale ʻaina meaʻai Iapana!
Kaomi no ka nīnau ʻana i kēia manawa, a e ʻae ʻo Shipuller i ke kilokilo ʻōmaʻomaʻo e hoʻokomo i ke ola hou i loko o kēlā me kēia nahu sushi. ʻO ka maikaʻi e like me ka wasabi, ʻo ka ʻoiaʻiʻo e like me ka manaʻo kumu - hoʻokahi wale nō mākou e hālāwai ai mai ka ʻono.
Hoʻopili
ʻO Beijing Shipuller Co., Ltd.
WhatsApp: +86 186 1150 4926
Pūnaewele:https://www.yumartfood.com/
Ka manawa hoʻouna: Apr-23-2025