Na omenala ndị Japanese, ọ bụ omenala na-eje ozi pickles, a na-akpọ tsukemono , n'akụkụ nri, karịsịa osikapa. Ọganihu nke ewu ewu nke pickles dabara na iwebata Buddha na Japan. Dika ndi mmadu nakweere nri ndi anaghị eri anu, ha ghaghi ichota uzo esi enweta akwukwo nri n'oge oyi, mgbe ndi ozo no na abuo.
A pụrụ ime Tsukemono site na usoro dịgasị iche iche, na akwụkwọ nri na mkpụrụ osisi fermented na nnu, soy, miso, na ọbụna alaka osikapa bran na omenala a maara dị ka nukadoko . A na-eji ụyọkọ tsukemono mee ka sanbaizu , otu ihe oriri nke soy sauce, mirin, na mmanya mmanya osikapa. Dịka kporo pickles, nnu na acid sitere na ihe ndị e ji esi nri na-abanye n'ime akwụkwọ nri ahụ, na-eme ka ha nwee ụtọ ma na-eme ka anụ ahụ sie ike.
Ntụziaka a maka sanbaizu dị mfe sitere n'aka Erik Aplin, Chef de Cuisine na ICHI Sushi na NI Bar. Ọ na-eji akwụkwọ nri akwụkwọ nri, dị ka daikon radish na beinty white bebs a maara dị ka Tokyo turnips. Akwụkwọ nri na-enweta salted na enwere, na-ekwupụta ụfọdụ mmiri ha, ka ha wee nwee ike itinye chaine sanbaizu . Anyị na Aplin kwurịtara gbasara usoro mmemme ha.
Mkpụrụ vaịn bụ ụdị ahịhịa mmiri na obere akwụkwọ, nke na-agbaba n'ọnụ dị ka caviar. Lelee nri igwe nri gị maka nnweta.
Ebe ọ bụ na osikapa mmanya mmanya bụ mmanya dị ala-acid, uzomume a anaghị adabara canning.
Ihe Ị Ga-achọ
- 4 redips Tokyo
- 8 radishes
- 1 daikon
- 1 ụyọkọ mkpụrụ vaịn mkpụrụ vaịn
- 1 iko
- shoyu (soy ihendori)
- 1 iko
- Mirin (nri mmanya Japanese)
- 1 cup osikapa mmanya mmanya (larịị, ọ bụghị seasoned)
Otu esi eme ya
- Bee osisi turnips na radishes n'ime ebe. Bee nke daikon crosswise n'ime 1/2 "ego, ma gbanye n'ime ebe. Na-eji nnu na-esi nnu na-egwuputa ya, ma jiri ha na-etinye efere dị ọcha ma ọ bụ kichin nke ọzọ dị n'elu n'elu iji wepụ mmiri mmiri mmiri maka ihe dịka minit 20.
- Ka ọ dịgodị, jikọta akpụkpọ ụkwụ, mirin, na osikapa mmanya mmanya iji mee saninezu brine.
- Na-asa nnu site na akwụkwọ nri na igbapu. Rinse mmiri mkpụrụ vaịn. Ikpokọta akwụkwọ nri salted, mkpụrụ vaịn na sanbaizu brine.
- Mee ihe na friji dịkarịa ala ụbọchị atọ tupu ịje ozi.