Ifoto: Umfoti: uRachel Marek, Isitayile sokutya: Lauren McAnelly
Iresiphi esemfanekisweni: I-Garlic-Butter Mushroom Bites
Kanye njengokuba kukho amanani aphambili kunye nemibala ephambili, kukwakho izinto ezithandwayo eziphambili. Uninzi lwethu lwafundiswa izinto ezine ezisisiseko xa sasiselula, kodwa eneneni zintlanu: ityuwa, iswiti, emuncu, ekrakra—nomami.
Ilizwi umami sisiJapani, kwaye iguqulelwa ngokuthi 'incasa elungileyo.' Yincasa ekhoyo ekutyeni ngamanye amaxesha ebizwa ngokuba 'yinyama' okanye 'inyama' kodwa ingenatyuwa, iswiti, ikrakra okanye imuncu. Ngamanye amaxesha ichazwa nje ngokuba yincasa emnandi.
Le ncasa ivela kwi-glutamic acid, i-amino acid eyenzeka ngokwemvelo kwezinye ukutya, kubandakanywa namakhowa. Ikwakhona kwi-monosodium glutamate (MSG). Abanye bathi i-MSG yi-umami ngeyona ndlela icocekileyo. (Nangona abanye abantu becinga ukuba i-MSG ayilunganga kuwe, akukho nzululwazi ingako yokuyixhasa le nto, kwaye i-MSG ibonwa njengekhuselekile luLawulo lokuTya kunye neZiyobisi.)
Usokhemisti waseJapan ogama linguKikunae Ikeda wabeka igama kula mava encasa engaqondakaliyo ngo-1908. Wasebenzisa umhluzi we-kombu wolwandle ukucinezela ukuba yintoni enika ukutya 'umzimba' kwaye yongeza incasa. Into ayifumeneyo yayiyi-amino acids awathi ibangelwa yinyama, incasa enzima ephucula indlela ukutya okunencasa ngayo. Unokufumana la mava e-flavour kukutya okufana netshizi endala (i-Parmesan, ngokukodwa), iitumato kunye nenyama ngaphandle kokongeza ityuwa, i-sweet, i-butter okanye i-sour elements.
Ngaba amakhowa akulungele? Nantsi into ethethwa nguPhandoIngaba Umami Yingcamla enjani kanye?
Indlela umami incasa ngayo idume ngokuba nzima ukuyichaza. Abanye abantu bathi i-glutamates inoxanduva 'lwe-mouthfeel' kunye 'nomzimba' ekutyeni ngaphandle kokongeza ubukrakra, ubumnandi, ubumuncu okanye ubutyuwa. Amakhowa-i-portobello kunye namakhowa e-shiitake ngokukodwa-ngumzekelo omhle wokutya okutyebileyo kwe-umami. Zinomhlaba kwaye zinenyama zodwa, ngaphandle kwencasa eyongeziweyo.
Ukusebenzisa izithako ezityebileyo kwiumami kunokwandisa incasa yokutya ngaphandle kokufaka ezinye izinongo. Abaphandi kwiYunivesithi yaseCalifornia, eDavis, kunye neCulinary Institute of America baye benza uphononongo ngefuthe lencasa yamakhowa kwinyama yenkomo. Baye badibanisa kwinyama ye-tacos kwaye bafumanisa ukuba ukongezwa kwamakhowa kuphuculwe incasa yenyama.
Ukusebenzisa Umami Ekhaya
Ngaba uyafuna ukuzibonela incasa yeumami? Nangona i-umami ihlala idityaniswa nenyama yenkomo, izitya zemifuno zinokunika i-umami flavour eninzi-kwaye kungekhona nje ngamakhowa. Isitshalo seqanda seParmesan sithembele kwiitumato eziphekiweyo kunye netshizi yeParmesan, izithako ezimbini ezityebileyo umami. Kubantu abatya inyama, amakhowa kunye nenyama yenkomo yi-combo yakudala, idlala enye kwenye ngobunzulu obutyebileyo bencasa.
Ukuba ukhangele into elula, ukuxuba amakhowa kunye nenyama yenkomo ukwenza i-pasta sauce yindawo efanelekileyo yokuqala. Idibanisa izithako ezimbini umami ukunika ingqiqo incasa yesihlanu yonke ukuluma. Okanye wenze ibhetshi Umami Bomb Paste , enokongeza incasa emnandi kuzo zonke iintlobo zokutya, kubandakanywa nencasa Umami Veggie Burgers .
Okulandelayo: I-12 yokuthuthuzela iPasta Recipes ilungile kwimizuzu engama-35
Ihlaziywe nguU-Andrea Nguyen ngumbhali ophumelele ibhaso likaJames Beard, utitshala wokupheka kunye nomcebisi. Uhlala kwindawo yeBay, apho avavanya khona, abhale, kwaye apapashe iVietworldkitchen.com. Incwadi yakhe yamva nje yokupheka kukutya kweVietnamese nangaluphi na usuku.
Izikhokelo zoHlelo zeTokyolunchstreet
