Hauv Japanese cuisines,hmoov wasabiNrog nws cov ntse tang thiab cim aroma tau hloov mus rau hauv ib qho zoo nkauj accompaniment rau sushi. Cov khw noj mov sushi hnyav hnyav siv cov wasabi tshiab, qhov chaw ua noj hauv tsev hloov nroghmoov wasabi. Tsis hais txog ntawm daim ntawv, wasabi ib txwm evokes excitement nrog nws cov haib saj thaum resonating nrog kev paub tob thiab txawj ntse ntawm Japanese kab lis kev cai.
Cov khoom tseem ceeb ntawmhmoov wasabiyog wasabi (Wasabia japonica), tshuaj ntsuab txhua xyoo ib txwm nyob rau hauv Nyiv. Raws li kev lig kev cai, sushi kws ua zaub mov yuav maj mam rub cov hauv paus hniav ntawm cov wasabi tshiab ntawm lub grinder ua los ntawm shark daim tawv nqaij kom ua tau zoo muab tshuaj txhuam. Txawm li cas los xij, vim tias wasabi muaj cov cai nruj ntawm qhov chaw loj hlob thiab kim, kev lag luam khoom noj niaj hnub uahmoov wasabilos ntawm kev ziab thiab sib tsoo wasabi rhizomes, los yog sib tov nrog lwm cov khoom xyaw xws li horseradish thiab mustard noob. Cov hmoov no tsuas yog yuav tsum tau tov nrog dej kom rov qab cov tsw zoo ib yam li cov wasabi tshiab, uas tsis tsuas yog khaws cov yam ntxwv ntsim, tab sis kuj txhim kho kev yooj yim ntawm kev siv.
Nyob rau hauv tus txheej txheem ntawm tasting sushi,hmoov wasabiNws tsis yog ib qho yooj yim seasoning, tab sis plays ntau lub luag haujlwm:
1. Ntuj antibacterial barrier
Kev tshawb fawb tshawb fawb qhia tau hais tias cov isothiocyanate compounds pom nyob rau hauv wasabi muaj zog antibacterial zog, zoo inhibiting ntau yam cab thiab kab mob uas tej zaum yuav muaj nyob rau hauv sashimi. Thaum lub sijhawm Edo, thaum lub tub yees tsis muaj dav, cov kws ua zaub mov sushi yuav muab cov wasabi muab tshuaj txhuam ntawm sashimi thiab vinegar nplej los tiv thaiv cov neeg noj mov los ntawm kev siv nws cov tshuaj tua kab mob zoo. Qhov kev coj ua no tau txuas ntxiv mus rau niaj hnub nim no thiab tseem yog kauj ruam tseem ceeb hauv kev kos duab ntawm kev npaj sushi.
2. Tus tswv ntawm tsw tshuav
Lub spiciness ntawmhmoov wasabinws txawv ntawm qhov kub hnyiab ntawm cov kua txob. Nws pungent tsw mus ncaj nraim mus rau lub hlwb los ntawm lub qhov ntswg kab noj hniav, coj ib tug instant sober "qhov ntswg nres", uas sai sai dissipates, tawm hauv qab zib qab zib. Qhov tshwj xeeb "mob zoo nkauj" no tuaj yeem ua rau lub ntsej muag zoo nkauj ntawm sashimi thiab nthuav tawm cov saj tshiab thiab qab zib ntawm cov nqaij nruab deg. Thaum noj sushi, qhov qaub ntawm vinegar mov, fatness ntawm sashimi thiab spiciness ntawm wasabi tsim ib txheej saj symphony.
3. Olfactory awakening
Japanese zaub mov philosophy qhia txog kev sib koom ua ke ntawm "tsim ntxhiab, saj, thiab xim". Cov ntxhiab tsw ntxhiab molecules ntawm mustard hmoov tuaj yeem ua kom lub olfactory receptors sai sai thiab ua kom tiav cov saj preheating ua ntej cov zaub mov kov lub ntsis ntawm tus nplaig. Qhov no "aroma prelude" ob npaug rau qhov kev xav ntawm cov neeg noj mov, thiab tshwj xeeb tshaj yog haum rau kev ua ke nrog cov khoom xyaw xws li tuna plab thiab hiav txwv urchin nrog cov ntsiab lus roj kom tsis txhob saj qaug zog.
Nyob rau hauv cov sushi tuav, kws ua zaub mov yuav kho tus nqi ntawm mustard raws li ntau hom ntses: ib tug me me ntawm cov ntses dawb yog siv los txhim kho cov freshness, thiab ib tug tsim nyog tus nqi ntawm cov ntses liab yog siv los txo greasiness. Rau cov neeg noj zaub mov zoo tib yam, dissolve qhov tsim nyog ntawm cov hmoov mustard hauv dej txias (tsis yog dej kub kom tsis txhob muaj ntxhiab tsw ntxhiab), tawm hauv 2-3 feeb kom txog thaum cov tshuaj tiv thaiv enzymatic tiav ua ntej siv tuaj yeem tau txais qhov tsw zoo tshaj plaws. Nws yog ib nqi sau cia hais tias qhov ntxhib mix ntawmhmoov wasabithiab kua ntses yog ib qho pov tseg ntawm cov khoom siv ntuj tsim - qhov no tsis yog tsuas yog rhuav tshem lub siab ntawm hierarchy, tab sis kuj ua rau kom poob ntawm aroma.
Los ntawm cov tshuaj mus rau edible, los ntawm tshwj xeeb rau pej xeem seasoning, evolution ntawmhmoov wasabiqhia txog kev txawj ntse ntawm tib neeg hauv kev siv xwm txheej. Ntawm lub rooj noj mov niaj hnub uas ua raws li kev ua tau zoo, qhov ntsuab no tseem ua raws li nws lub luag haujlwm tseem ceeb: los tiv thaiv qhov tseeb ntawm cov zaub mov nrog kev sib tw ntse, kom txhua qhov kev sib ntsib ntawm sushi thiab daim di ncauj thiab cov hniav ua kev sib tham hauv kab lis kev cai thoob plaws qhov kev xav.
Shipullerhmoov wasabixaiv cov khoom siv zoo raw khoom thiab ua kom muaj qhov sib npaug ntawm cov xim kub, siv cov tshuab ziab khaub ncaws uas tsis muaj qhov kub thiab txias kom kaw cov isothiocyanates, thiab rov ua kom cov huab cua tshiab thiab qab zib ntawm cov av tshiab wasabi. Txhua lub hnab ntawm cov hmoov yog ua kom zoo dua los ntawm ntau cov txheej txheem thiab tau dhau ISO22000 thiab BRC daim ntawv pov thawj dual, tso cai rau koj hnov qhov ntshiab saj ntawm xwm.
Seb nws yog qhov ua tiav ntawm tes tuav sushi, tus khub ntawm sashimi platter, lossis qhov kev tshoov siab ntawm cov khoom noj muaj tswv yim, Shipullerhmoov wasabiYooj yim sib deev ntawm cov kws ua zaub mov noj ntawm kws tshaj lij thiab tsev neeg nrog nws ntom thiab cov lus zoo nkauj thiab nrawm nrawm thiab sai sai. "Spicy tab sis tsis chob, tshiab thiab kav ntev" - ntawv pov thawj pom zoo los ntawm sushi lub tsev noj mov cov thawj coj, cia koj lub rooj noj mov tam sim hloov mus rau qib ntawm cov tsev noj mov Japanese!
Nyem rau sab laj tam sim no, thiab cia Shipuller's ntsuab khawv koob txhaj tshuaj tshiab rau hauv txhua qhov sushi tom. Kev zoo yog zoo li wasabi, lub siab dawb paug zoo li thawj lub hom phiaj - peb tsuas yog ib qho kev sib ntsib deb ntawm deliciousness.
Hu rau
Beijing Shipuller Co., Ltd.
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Web:https://www.yumartfood.com/
Post lub sij hawm: Apr-23-2025