I-seaweed, ukudla okunempilo okusebenzayo

Kwadalwa ngo 2024.10.15

海藻富含矿物质、膳食纤维及维生素，可以预防生活习惯病，是必不可少的健康食材。

日本列岛南北狭长，海岸线全长3.4万公里，位居世界第六，海藻产地屈指可数，生长着约1500种海藻。在绳文时代的遗址中还发现了部分海藻化石。在古代，海藻曾被用来缴税，是重要的祭祀供品和药物，并出现在《万叶集》等诗歌之中。在日语中，海带的发音与“高兴”相似。因此，海带如今仍是一种具有吉祥寓意的食物，被制作成传统年菜“御节料理”中的海带卷，或用作彩礼之一。

海藻富含钙、碘、镁、铁等矿物质和膳食纤维，可以降低人体内的胆固醇含量，控制血糖上升，促进肠道蠕动和新陈代谢。此外，海藻还可用于果冻或冰淇淋的增稠剂，在医疗和化妆品等食品行业以外的领域中，对海藻的利用也颇受关注。

几种常见海藻

海带

据说，日本人从绳文时代起就已开始食用海带。海带是熬制日式高汤的必备食材，也是制作日料的“基石”。

干海带

Kunzima ukucabanga ukuthi ulwandle olomile lwalunjani ngempela. Ubude bamahlamvu olwandle buyehluka ngohlobo, kanti amanye angaba ngamamitha ayisishiyagalombili ubude. Ulwandle luhlukaniswe izinhlobo ezimbili: olwasendle nolulinyelwe, lapho ngaphezu kuka-90% lolwasendle luvela khona eHokkaido. Phakathi kwezinhlobo, i-kombu, i-rausu kombu, ne-rishiri kombu zisetshenziswa kakhulu ekwenzeni isobho lesiJapane, kanti i-hidaka kombu isetshenziswa kakhulu ekwenzeni izitsha eziphekwe kancane. Ulwandle oluhlanganiswe noshukela nososo (uhlobo lokudla kwesiJapane olwenziwa ngokupheka izinhlanzi ezincane nolwandle noshukela nososo - umhumushi) nalo ludume kakhulu njengokugcwalisa amabhola erayisi. Ukugcinwa isikhathi eside nokuvuthwa kungathuthukisa ukunambitheka kolwandle olomile.

Ulwandle olomisiwe (PIXTA)

Ukunambitheka kolwandle kuvela ku-glutamate. Ngo-1907, uProfessor Kikunae Ikeda waseTokyo Imperial University wathola i-glutamate olwandle, eyaba impahla eluhlaza yokwenza izinongo zamakhemikhali. Ulwandle lunothile ngamaminerali, i-vitamin B, kanye ne-dietary fiber. Phakathi kwazo, i-soluble dietary fiber iqukethe izakhi ezithuthukisa ukuzivikela komzimba ekulweni nomdlavuza.

I-Kombu roll (PIXTA)

I-Wakame

Uma ufaka i-wakame esobho esishisayo, izoshintsha kusuka ensundu ibe umbala oluhlaza okotshani emizuzwaneni embalwa. I-Wakame ingaba ubude obungaba yimitha eyi-1 futhi ivuthwe ngo-spring nasehlobo. 90% ye-wakame eyenziwa eJapane ikhuliswa ngokwenziwa.

I-Wakame olwandle (PIXTA)

Ngokuya ngokusebenzisa, i-wakame ingahlukaniswa ibe i-wakame esikwe yaba izingcezu, i-wakame eyomile, kanye ne-wakame enosawoti enokuthungwa okunamandla. I-Wakame isetshenziswa kabanzi, ingasetshenziselwa ukwenza isobho le-miso, isobho laseNtshonalanga, izitsha ezibandayo ezine-vinegar, isaladi, noma ukuhlobisa i-udon, i-soba, i-ramen, kanye nokugazinga, ukubilisa, ukuthosa i-tempura, njll.

水煮裙带菜（PIXTA）

醋拌黄瓜裙带菜（PIXTA）

裙带菜的生长点位于底部的褶皱部位，这里被称为“假根”。只有在春天，店面出售的新鲜裙带菜才会在切割时出现粘液，将其做成拌菜或放入汤汁中，口感顺滑，适合在食欲不振的炎热夏季品尝。裙带菜假根的水溶性膳食纤维含量高于叶片，可降低人体内的胆固醇含量。

裙带菜底部的假根（左）、将水煮后的裙带菜假根切碎，搭配柚子醋、大蒜和生姜一起食用（PIXTA）

羊栖菜

Imikhiqizo yolwandle olumnyama ihlukaniswe ikakhulukazi iziqu zolwandle olumnyama kanye neziqu zolwandle olumnyama, lapho ezokuqala zihlanganisa amahlamvu athambile, kanti ezokugcina zineziqu eziqinile. Zombili zingahlukaniswa zibe ulwandle olumnyama olusha nolwandle olumnyama olomile. Ngaphezu kuka-90% wolwandle olumnyama oludayiswa eJapane lungeniswa. EJapane, abantu bavame ukucwilisa ulwandle olumnyama olomile bese belupheka emafutheni, balonge izithako ezifana namazambane, i-tofu eyosiwe, ubhontshisi, nezakhamzimba, bese bewungeza isobho lesiJapane, usoso, noshukela ukuze bawupheke. 

Ulwandle olumnyama entwasahlobo emanzini aphansi (nippon.com)

I-Umibudo isetshenziswa kabanzi, ingasetshenziswa ukwenza irayisi le-donburi, isaladi, amaqanda athosiwe, i-tempura, imifino ne-tofu, izitsha ezibandayo ezine-vinegar, isobho le-miso, nezinye izitsha ezimnandi. Ngaphezu kwalokho, i-umibudo inothe nge-calcium, futhi ilungele ukuthatha i-calcium.

U-Umibudo ophekiwe (PIXTA)

I-Umibudo

90% ye-umibudo yaseJapane ikhuliswa ngokwenziwa e-Okinawa, okubizwa nge-Okinawa umibudo, enama-mucus amancane futhi i-chewy. Esifundeni sase-Hokuriku, kukhula uhlobo oluncane nolunamathiselayo lwe-umibudo olubizwa nge-"ito-umibudo". I-umibudo iqukethe i-fucoidan, i-water-soluble dietary fiber, okwenza kube lula ukuyimunca uma ingezwa esobho noma isobho le-miso. Ngaphezu kwalokho, uma idliwa ne-vinegar noma i-soy sauce, i-citric acid ku-vinegar izosiza ukumunca i-calcium. I-umibudo ene-vinegar inomsoco ophezulu futhi inokuthungwa okubushelelezi nokusha, okuyinto enhle yokudla okuncane okune-vinegar.

I-Umibudo ene-vinegar (PIXTA)

I-Nori

I-Nori ethengiswa eJapane ikakhulu i-amanori ne-aonori. Okusanda kutholwa olwandle kubizwa nge-"nama-nori", kanti okomile kubizwa nge-"kare-nori", kanti okosiwe kubizwa nge-"yaki-nori". Imikhiqizo ye-nori ethengiswa ezitolo zonke i-yaki-nori.

Ukulima i-nori e-Ariake Sea

Inqubo yokwenza i-kare-nori noma i-yaki-nori ifana nokwenza iphepha, lapho i-nori egayiwe ihlungwa, igaywe, icindezelwe, yomiswe, bese isetshenziselwa ukwenza i-sushi, i-onigiri, i-isobeyaki (i-mochi eyenziwe nge-nori - umhumushi), i-furikake, noma ukuhlobisa i-soba noodle dip, i-ramen. I-yaki-nori esikwe yaba izingcezu ezincane ngemuva kokugcotshwa ngesoso ibizwa nge-ajitsuke-nori, okuyinto yokudla okuhle. 30% ye-nori isetshenziselwa ukusetshenziswa emakhaya, 10% iyizipho, kanti 60% isetshenziselwa ukucubungula. Phakathi kwezinto ezicubunguliwe, i-nori isetshenziswa kakhulu ekwenzeni i-onigiri ezitolo ezilula. I-nama-nori ingasetshenziselwa ukwenza i-tsukudani, isobho le-miso, noma i-pasta. I-nori inothe nge-vitamin C, amaprotheni, kanye ne-dietary fiber, futhi ibizwa ngokufanele ngokuthi "imifino yasolwandle".

I-Nori (PIXTA)

I-Temaki sushi (PIXTA)

I-Ulva kanye ne-Aonori

I-Ulva ne-aonori zifana kakhulu, zombili zingezomndeni wakwa-Ulva, kodwa i-aonori inokunambitheka okunamandla kakhulu. I-Ulva ne-aonori zisetshenziselwa ukwenza i-okonomiyaki, i-yakisoba, i-tempura, i-furikake, isobho le-miso, i-takoyaki, ne-pasta, njll.

I-Ulva miso soup (kwesokudla), i-aonori efafazwe ku-takoyaki

石花菜

石花菜是一种红藻，也是制作琼脂和凉粉的原料。将石花菜用水浸泡后晒干，重复四五次后，红色会褪为无色。接着用水浸泡一晚，再用大火烧煮，过筛，就能制成琼脂。一直以来，琼脂都是制作点心时必备的一种原料，最近还被用来生产化妆品或给护理餐勾芡，用途正变得越来越广泛。

石花菜（PIXTA）

经过数日暴晒后的石花菜（PIXTA）

Ulwandle olubomvu

Ulwandle olubomvu uhlobo lolwandle olubomvu, olungasetshenziswa ukuhlobisa inhlanzi ezisikwe zaba izingcezu noma ukwenza isaladi lolwandle, futhi lubizwa kanjalo ngenxa yokufana kwalo nekhala lenkonyana.

Isaladi lolwandle elenziwe ngolwandle olubomvu (Sea Vegetable)