Yintoni imiso?

I-Miso sisincamatheliso esenziwe kukuvundiswa kweembotyi zesoya kwaye sisetyenziswa kakhulu kwindawo yokutya yaseAsia. Ngokuqhelekileyo, i-soy isiseko seresiphi, kodwa ezinye izithako zingongezwa.

I-Miso ikhona ngokukodwa kwindawo yokutya yaseJapan, nangona kunjalo, imvelaphi yayo ibhaliwe kumda we China kunye nePeninsula yaseKorea. Kukholelwa ukuba i-miso yavela, enyanisweni, eHishio, eyayenziwe ngenkomo okanye intlanzi, akuqinisekanga ngokupheleleyo.

Izibonelelo zeMiso

Okokuqala, kukho iindidi ezahlukeneyo ze-misô eJapan. Ke, le ncamathelisi inokuhlelwa ngombala wayo (obomvu, omhlophe okanye ukukhanya), incasa (iswiti okanye ityuwa) nangokudityaniswa kwezinto ezahlukeneyo ekubiliseni, ukongeza kwimbotyi zesoya. Ipasta iqulethe izibonelelo ezininzi:

Umthombo otyebileyo weprotein

Ngumthombo obalulekileyo weamino acid. Ngokuqinisekileyo, isoya ekubunjweni kwayo sesona sizathu siphambili soku. Emva kwayo yonke loo nto, kuqikelelwa ukuba i-100 g yeembotyi zesoya ziqulathe malunga ne-81 g yeeprotheyini. Iiproteni zithatha imisebenzi eyahlukeneyo emzimbeni wethu, kubandakanya nokuhanjiswa kweoksijini.

Umthombo weevithamini

Ukutya kutyebile kwezinye iivithamini, ezinjengevithamini E, ivithamin K, kunye ne-B-tata iivithamini, ezinjengeB12.

Umxholo wekhalori esezantsi

Ukongeza kwezinye izibonelelo ezininzi, inokuba liqabane ekulahlekeni kobunzima. Ngenxa yokuba ineekhalori ezimbalwa, ipasta inokudliwa ngaphakathi kwako nakuphi na ukutya kwaye ngaphandle koloyiko.

Ungayisebenzisa njani

Ngokomgaqo, iMiso isetyenziswa ngokubanzi kwisuphu (missoshiru). Nangona kunjalo, zikho ezinye iindlela zokuyisebenzisa:

  • Ixesha: isiriyeli, imifuno kunye nemifuno;
  • Iisendwitshi ezahlukeneyo;
  • Ipasta + imifuno (yenziwa njengekutya)
  • I-Pasta + i-toast okanye isonka.

Iresiphi yeMoso

  • Iipunipoli ezi-2 ze-miso paste (malunga neekhalori ezingama-80)
  • Isipuni esinye seswekile
  • Iipuniwe ezi-5 zeviniga emhlophe
  • Iipuniwe ezi-2 ngenxa
  • ityuwa ukunambitha (zama ukuya kwiityuwa zaselwandle)