Iimela zeChef zaseJapan: Imveli kunye nokusebenza kwangoku

Iimela zeChef zaseJapan: Imveli kunye nokusebenza kwangoku

Iimela zabapheki baseJapan zinegama elide lomgangatho wazo obalaseleyo, ukuchaneka, kunye nobugcisa. Ngembali eqala kwiinkulungwane ezidlulileyo, ezi iimela ayisosixhobo sobuchule bokupheka kuphela kodwa luphawu lwesithethe saseJapan kunye nobugcisa. Kwiminyaka yakutshanje, ezi mela zemveli ziye zafaniswa nokusebenza kwale mihla, nto leyo ezenza zibe yintandokazi phakathi kwabapheki abaphezulu kunye nabapheki basekhaya kwihlabathi liphela.

Imbali yeemela zeChef zaseJapan

Iimela ze-chef zaseJapan, ezikwabizwa ngokuba yi "hocho," zinembali etyebileyo esukela kwimihla yamaSamurai. Iingcambu zokwenza ikrele laseJapan zingalandelelwa emva kokwenziwa kwezi mela, njengoko zombini zifuna inqanaba lokuchaneka kunye nokuqwalaselwa kweenkcukacha ezingenakulinganiswa. Ubuchule nobuchule obusetyenziswayo ekwenzeni ezi mela buye badluliselwa kwizizukulwana ngezizukulwana, nto leyo ephumela kubugcisa obugqwesileyo obusahlonelwayo namhlanje.

Enye yeempawu ezicacileyo zeemela zaseJapan zokuphekela kukusetyenziswa kwentsimbi ekumgangatho ophezulu, ehlala ithathwa kwintsimbi efanayo esetyenziswa kwiikrele zemveli zaseJapan. Inkqubo yokwenza kunye nokufudumeza intsimbi yindlela yobugcisa obucokisekileyo obukhokelela kwiimela ezinamandla aphezulu, ukuqina, kunye nokubukhali. Iindlela zemveli ezisetyenzisiweyo ukudala ezi zitshetshe ziye zahlala zingatshintshi kakhulu kwiinkulungwane, ubungqina bezithethe ezihloniphekileyo zezobugcisa zaseJapan.

Ubugcisa beemela zeChef zaseJapan

Iimela zaseJapan azikho nje izixhobo; ziyimisebenzi yobugcisa. Ukuqwalaselwa okucokisekileyo kwiinkcukacha kunye nobugcisa obuhamba ekudaleni imela nganye yimbonakaliso yebhongo kunye nokuzinikela kwamagcisa aseJapan. Ukususela ekubunjweni kwe-blade ukuya ekubunjweni komqheba, yonke inkalo yemela iqwalaselwa ngokucophelela kwaye iqhutywe ngokuchanekileyo.

Enye yezona zinto zibalaseleyo kwiimela zaseJapan zokuphekela luyilo olwahlukileyo lwencakuba. Umphetho obhityileyo, obukhali we-blade uvumela ukusikwa okuchanekileyo kunye nobuthathaka, okwenza kube sisixhobo esibalulekileyo kuye nawuphi na umpheki ojonge ukwenza izitya ezintsonkothileyo nezihle. Ukubunjwa okuyingqayizivele kunye nee-curvatures ze-blade nazo zenzelwe ukunciphisa ukuxhathisa kunye nokudonsa xa usika, okubangelwa ukucoceka kunye nokungakhuthali.

Ukongeza kwi-blade, i-handle ye-knife yenye indawo apho ubugcisa buboniswa khona. Iimela zabapheki bemveli zaseJapan zihlala zinezibambo ezenziwe ngezinto zendalo ezinje ngomthi, ezikhethwe ngononophelo ukuncedisana nobuhle bemela. Ubume kunye nokugqiba kwesiphatho zenzelwe ukubonelela ngokukhululeka kunye nokukhusela ukubamba, ukuvumela ukusetyenziswa okwandisiweyo ngaphandle kokubangela ukukhathala.

Impembelelo yesiNtu kwiMisebenzi yale mihla

Ngelixa iimela ze-chef zaseJapan zendele nzulu kwisithethe, ziye zavela ukuze zibandakanye ukusebenza kwale mihla. Njengoko imfuneko yezi mela isanda ehlabathini lonke, amagcisa aseJapan aye ahlengahlengisa ubugcisa bawo ukuze ahlangabezane neemfuno zabapheki banamhlanje. Oku kukhokelele kuphuhliso lwezixhobo ezitsha, uyilo, kunye nobuchwepheshe obuphucula ukusebenza kunye nokuguquguquka kweemela.

Enye yezona nkqubela ziphawulekayo kwiimela zabapheki zaseJapan zanamhlanje kukusetyenziswa kweealloyi zentsimbi ezisebenza kakhulu. Ezi alloys zenziwe ngobunjineli ngokukodwa ukubonelela ngenqanaba eliphezulu lobunzima, ukugcinwa komphetho, kunye nokumelana nomhlwa, okwenza ukuba zilungele iimfuno zekhitshi eliqeqeshiweyo. Ukongezelela, iinkqubo zanamhlanje zokuvelisa ziye zavumela ukuhambelana okukhulu kunye nokuchaneka ekudaleni ezi mela, okukhokelela kwinqanaba eliphezulu lomgangatho kunye nokusebenza.

Ukongeza kwinkqubela phambili yemathiriyeli, iimela zabapheki zanamhlanje zibone ukuphuculwa koyilo kunye ne-ergonomics. Iimela ezininzi ngoku zineemilo zeblade ezintsha kunye neeprofayili ezenzelwe imisebenzi ethile yokusika, njengokusika, ukudayiva, kunye nokunqunqa. Ngaphaya koko, izibambo zezi mela ziphinde zacingelwa ukunika intuthuzelo eyongeziweyo kunye nokubamba, kunye nokubandakanya uyilo lwe-ergonomic kunye nemathiriyeli ephucukileyo ukuphucula ukusebenziseka jikelele.

Ukuguquguquka kunye nokusebenziseka kweemela zeChef zaseJapan

Iimela zabapheki baseJapan zidume ngokuguquguquka kunye nokusebenza kwazo ekhitshini. Nokuba kukuhluza iintlanzi, ukusika imifuno, okanye inyama yokuxhela, ezi mela ziyilelwe ukuba zigqwese kuluhlu olubanzi lwemisebenzi yokupheka. Iincakuba zazo ezichanekileyo kunye ne-razor-ebukhali zivumela ukusika okucocekileyo kunye nokungenamsebenzi, ngelixa ukwakhiwa kwazo okuqinileyo kuqinisekisa ukuhlala kunye nokuphila ixesha elide.

Enye yezona ntlobo ziguquguqukayo zeemela zabapheki baseJapan yi "gyuto," elingana neJapan yemela yompheki waseNtshona. Lo mese uneenjongo ezininzi unencakuba egobile kancinane kunye nencam etsolo, iyenza ilungele iindlela ezahlukeneyo zokusika. Imela "ye-santoku" yenye indlela ethandwayo, eyaziwa ngokukwazi ukwenza imisebenzi emithathu ebalulekileyo yasekhitshini - ukusika, ukusika, kunye nokusika - ngokulula nangokuchanekileyo.

Ukongeza kwezi mela zineenjongo ezininzi, kukwakho neemela ezikhethekileyo zaseJapan ezibonelela ngezidingo ezithile zokupheka. Ngokomzekelo, "i-sashimi bocho" yenzelwe ukusika intlanzi ekrwada ngokuchanekileyo, ngelixa imela "ye-nakiri" ilungele ukunqunqa kunye nokudiliza imifuno. Ngoluhlu olubanzi lweendlela ezikhethiweyo ezikhoyo, abapheki banokuguquguquka kokukhetha imela efanelekileyo yomsebenzi okhoyo, ukuphucula ukusebenza kwabo kunye nemveliso ekhitshini.

Ukunyamekela iimela zeChef zaseJapan

Ukuze kugcinwe umgangatho obalaseleyo kunye nokusebenza kweemela zabapheki baseJapan, ukhathalelo olufanelekileyo kunye nokugcinwa kubalulekile. Intsimbi enekhabhoni ephezulu esetyenziswa kuninzi lwale mitshetshe ifuna ingqalelo ekhethekileyo ukuthintela ukugqwala nokubola. Emva kokusetyenziswa ngalunye, kubalulekile ukucoca ngokucokisekileyo kwaye uyomise i-blade ukususa nayiphi na i-particle yokutya kunye nomswakama onokuthi ubangele umonakalo.

Ngaphaya koko, ukulolwa rhoqo kubalulekile ukugcina ukubukhali kunye nokugcinwa komphetho kwemela. Ii-whetstones zendabuko zaseJapan zihlala zisetyenziselwa le njongo, njengoko zivumela ukulolwa okuchanekileyo kunye nokulawulwayo okugcina ingqibelelo ye-blade. Ukongezelela, ukusetyenziswa kwentonga ye-honing kunokunceda ukugcina umgca ulungelelanise kwaye uthe tye phakathi kweeseshoni zokulola, ukwandisa ngakumbi ubomi bemela.

Ukugcinwa ngokufanelekileyo kukwangundoqo ekukhuseleni iimela ze-chef zaseJapan kumonakalo. Abathandi abaninzi bakhetha iibhloko zeemela zokhuni okanye iintsimbi zodonga lwemagnethi ukugcina iimela zabo, njengoko ezi zikhetho zibonelela ngemeko-bume ekhuselekileyo nekhuselekileyo ethintela iincakuba ekudibaneni nezinye izixhobo. Ngokulandela ezi ndlela zokunyamekela kunye nokugcinwa, abapheki banokuqinisekisa ukuba iimela zabo zaseJapan zihlala zikwimeko ephezulu kwiminyaka ezayo.

Ukuqukumbela, iimela zaseJapan zokuphekela ziludibaniso olungaphelelwa lixesha lwesiko kunye nokusebenza kwale mihla. Imbali yabo etyebileyo kunye nobugcisa buncediswa yinkqubela phambili kwizinto kunye noyilo oluye lwaphakamisa ukusebenza kwabo kwiindawo eziphakamileyo. Ngokuguquguquka kwazo, ukusetyenziswa kwazo, kunye nobuchwephesha obungenakulinganiswa nanto, ezi mela zisaqhubeka zisisiseko kwihlabathi lezokupheka, zisebenza njengobungqina belifa elihlala lihleli lobugcisa baseJapan.