Iimela zeChef zaseJapan: Isithethe sidibana nomsebenzi

Iimela zeChef zaseJapan: Isithethe sidibana nomsebenzi

Iimela zabapheki baseJapan zidume kwihlabathi liphela ngomgangatho wazo okhethekileyo, ukuchaneka kunye nobuchule bazo. Iquka ukudityaniswa okugqibeleleyo kwesiko kunye nomsebenzi, ezi mela zibe yinxalenye yenkcubeko yaseJapan yokupheka kangangeenkulungwane. Ngelifa elityebileyo elibuyela kwisithethe sokwenza ikrele le-samurai, iimela zabapheki baseJapan azixatyiswanga nje ngokuba bukhali kwazo kodwa nangoyilo lwazo olugqwesileyo kunye nokusebenza okungenakuthelekiswa nanto. Kweli nqaku, siza kugocagoca kwihlabathi leemela zabapheki baseJapan, siphonononga imbali yazo, iimpawu ezizodwa, kunye nobugcisa obusemva kokudalwa kwazo.

Imbali yeemela zeChef zaseJapan

Iimela zabapheki baseJapan zinembali ende kunye nembali enokulandelwa emva kwexesha le-Edo (1603-1868) xa abakhandi bekrele baqalisa ukusebenzisa ubuchule babo ekudaleni iimela zasekhitshini. Ukufika kwe-katana, uhlobo lwekrele laseJapan, kunye namagorha aseSamurai ayenempembelelo enkulu ekuphuhlisweni kweemela zabapheki baseJapan. Ubugcisa bokwenza ezi iimela bagqithiselwa kwizizukulwana, kunye negcisa ngalinye longeza uchuku olukhethekileyo kwinkqubo. Ngenxa yoko, iimela zaziwa ngobubukhali bazo obukhethekileyo, umgangatho obalaseleyo, kunye nobuhle obungaphelelwa lixesha.

Enye yeempawu ezicacileyo zeemela ze-chef zaseJapan kukusetyenziswa kwezinto eziphezulu eziphezulu ezifana nentsimbi ye-carbon, evumela ukuba kube nomgca obukhali kunye nokugcinwa okungcono. Ukongeza, indlela yendabuko yaseJapan yokubumba, eyaziwa ngokuba yi "honyaki," ibandakanya ukusetyenziswa kwentsimbi enye, okukhokelela kwi-blade ebukhali kwaye ihlala ihlala njalo. Ubuchwephesha kunye nokuqwalaselwa kweenkcukacha eziya ekwenziweni kweemela zabapheki baseJapan zibenze bafunwa kakhulu ngabapheki abaziingcali kunye nabathandi bokupheka kwihlabathi liphela.

Iimpawu eziZodwa zeeKnives zaseJapan zeChef

Iimela zabapheki baseJapan baziwa ngeempawu zabo ezahlukileyo ezibenza bahluke kwezinye iintlobo zeemela. Enye yezona zinto ziphawuleka kakhulu yi-blade yoyilo olucekethekileyo kunye nolukhaphukhaphu, oluvumela ukusika okuchanekileyo kunye nokungenamsebenzi. Oku kwenza iimela ze-chef zaseJapan zifaneleke ngokukodwa kwimisebenzi entsonkothileyo njengokusika, ukudayiva, kunye nokunqunqa, kunye neendlela ezibuthathaka ezifana ne-julienning kunye ne-chiffonade.

Olunye uphawu olukhethekileyo lweemela ze-chef zaseJapan kukusetyenziswa kwe-bevel edge enye, eyahlukileyo kwi-double bevel edge edla ngokufumaneka kwiimela zaseNtshona. Olu luyilo luvumela i-engile yokusika ebukhali ngakumbi kunye nokubukhali okukhulu, okwenza iimela ze-chef zaseJapan zilungele ukusikwa okuchanekileyo kunye nomsebenzi ococekileyo wokupheka. Ukongeza, iimela zaseJapan zompheki zihlala zibandakanya "idamascus" okanye ulwakhiwo lwentsimbi, olungagcini nje ukuqinisa amandla kunye nokuqina kodwa ludala ipateni entle, ekrazukileyo.

Izibambo zeemela zaseJapan zompheki zikwayilwe ngononophelo ukunika intuthuzelo enkulu kunye nolawulo ngexesha lokusetyenziswa. Ngokwemveli zenziwe ngomthi, ezifana ne-magnolia okanye i-ho wood, izibambo zenziwe ngokucokisekileyo kwaye zikhazimliswe ukuze zilingane isandla se-ergonomically. Ezinye iimela zikwabonisa isiphatho sesitayile esithi "wa", esimile okwe-octagonal kwaye siyilelwe ukubonelela ngokubamba okukhuselekileyo kwimisebenzi yokusika echanekileyo. Ngenxa yoko, iimela zabapheki baseJapan aziyonwabisi kuphela ukuzisebenzisa kodwa zikwabonisa ubugcisa obucokisekileyo kunye nengqalelo kwiinkcukacha ezingena kwindalo yazo.

Ubugcisa beemela zeChef zaseJapan

Ukwenza iimela ze-chef zaseJapan yindlela yobugcisa bokwenyani, efuna isakhono, umonde, kunye nolwazi olusondeleyo lobuchule bemveli. Inyathelo ngalinye lenkqubo, ukusuka ekubunjweni kwe-blade ukuya ekubumbeni isibambo, lenziwa ngokucokisekileyo kunye nokuchaneka, ukuqinisekisa ukuba imela nganye ihlangabezana nemigangatho echanekileyo yobugcisa beJapan. Inkqubo yokubumba, ngokukodwa, ngumsebenzi onzima kunye nomsebenzi onzima obandakanya ukufudumeza, ukubethelwa ngehamile, kunye nokubumba intsimbi ukwenza i-blade yomgangatho okhethekileyo kunye nokubukhali.

Esinye sezithethe ezihloniphekileyo kwi-Japanese-knife-making kukwenza "tsuchime," okubandakanya ukubethelela i-blade ukudala indawo edibeneyo, edibeneyo. Oku akupheleli nje ekuphuculeni umtsalane wobuhle bemela kodwa ikwanceda ekunciphiseni ukukhuhlana ngexesha lokusika, kuvumela ukusika okugudileyo nokuchane ngakumbi. Iipateni ezintsonkothileyo ezidalwe bubuchule betsuchime bububungqina bobugcisa obuchubekileyo kunye nokuqwalaselwa kweenkcukacha ezifana nezithethantonye neemela zabapheki baseJapan.

Ubugcisa beemela ze-chef zaseJapan bubonakaliswa ngakumbi yinkqubo enzima ye-"honyaki" yokubumba, apho iqhekeza elinye lentsimbi ephezulu yekhabhoni ifudunyezwa, isongwe, kwaye ibethelwe ukudala i-blade yobukhali obukhethekileyo kunye namandla. Le ndlela yemveli, eyadluliselwa kwizizukulwana zamagcisa anobuchule, iphumela kwiimela ezingezizo izixhobo ezisebenzayo kuphela kodwa nemisebenzi yobugcisa ngokwazo. Ukudityaniswa kobuchule bemveli kunye nezinto ezintsha zanamhlanje ziye zavumela iimela zaseJapan zokuphekela ukuba zigcine isimo sazo esihlonelwayo kwihlabathi lokupheka, ziqhubeke zikhuthaza abapheki kunye nabathanda ngokufanayo.

Ukukhetha iKnife yeChef eLungileyo yaseJapan

Xa ukhetha imela yokupheka yaseJapan, kubalulekile ukuqwalasela iimfuno zakho zokupheka kunye nezinto ozikhethayo. Ngoluhlu olubanzi lokhetho olukhoyo, ukusuka kwiimela ezineenjongo zonke eziguquguqukayo ukuya kwiincakuba ezikhethekileyo zemisebenzi ethile, kukho imela yaseJapan yokupheka ukuze ilungele wonke umpheki kunye nesimbo sokupheka. Enye yezona zinto zikhethwa kakhulu yi "Gyuto," imela yompheki eneenjongo ezininzi elungele imisebenzi eyahlukeneyo yokusika, kubandakanya ukusika, ukudayiva, kunye nokunqunqa. Icwecwe leGyuto elibhityileyo, elikhaphukhaphu kunye nencam ebukhali iyenza ibe sisixhobo esisebenzisekayo nesiyimfuneko ekhitshini.

Kwabo bazingcaphephe kubugcisa besushi kunye nesashimi, "iSashimi-bocho" limela elibalulekileyo eligqwesileyo ekusikeni ngokuchanekileyo nangokuthambileyo okufunekayo kwezi zitya zemveli zaseJapan. Ngencakuba yayo ende, emxinwa kunye nomphetho we-bevel enye, iSashimi-bocho yenzelwe ukwenza ucoceko, usiko oluchanekileyo olubonisa incasa eethe-ethe kunye nobume bentlanzi eluhlaza kunye nokutya kwaselwandle. Nokuba ungumpheki wesushi oqeqeshiweyo okanye ungumpheki okhutheleyo wasekhaya, iSashimi-bocho ekumgangatho ophezulu sisixhobo esiyimfuneko sokufezekisa indalo yakho yokupheka.

Ukongeza kwiGyuto kunye neSashimi-bocho, zininzi ezinye iintlobo zeemela zaseJapan zokuphonononga, nganye ilungiselelwe imisebenzi ethile yokupheka kunye nobuchule. Ukusuka kwi-Santoku eguquguqukayo, kunye ne-blade elungelelene kakuhle kunye noyilo lwe-ergonomic, ukuya kwi-Nakiri, imela ekhethekileyo yokusika imifuno echanekileyo, kukho i-chef yaseJapan kuyo yonke imfuno yokusika. Ngokuqonda iimpawu ezizodwa kunye nokusetyenziswa kohlobo ngalunye lwemela, unokukhetha imela egqibeleleyo yaseJapan yokupheka ukuphakamisa izakhono zakho zokupheka kunye nendalo.

Ukukhathalela imela yakho yeChef yaseJapan

Nje ukuba ukhethe imela egqibeleleyo yompheki waseJapan, kubalulekile ukuba uyikhathalele ngokufanelekileyo ukuze uqinisekise ubomi bayo obude kunye nokusebenza kwayo. Iimela zabapheki baseJapan zizixhobo ezichanekileyo ezifuna ukugcinwa rhoqo kunye nengqalelo ukuze zihlale zingcono kakhulu. Ukunyamekela okufanelekileyo kuqala ngokugcina imela kwi-sheath yokukhusela okanye i-blade guard ukukhusela umonakalo kunye nokuqinisekisa ukhuseleko xa ungasetyenziswa. Ukongeza, kubalulekile ukucoca imela ngokucokisekileyo emva kokusetyenziswa ngakunye, usebenzisa isepha ethambileyo yesitya kunye namanzi ashushu, kwaye uyomise ngokupheleleyo phambi kokugcinwa.

Ukulola kunye nokulula imela yakho yokupheka yaseJapan ikwangamanyathelo abalulekileyo okugcina ubukhali kunye nokusebenza kokusika. Ngelixa umgangatho okhethekileyo wentsimbi esetyenziswa kwiimela ze-chef zaseJapan uvumela ugcino olugqwesileyo lomphetho, ukulolwa rhoqo kuyafuneka ukuze kugcinwe i-blade ebukhali. Usebenzisa ilitye le-whetstone okanye intonga yokulola eyenzelwe ngokukodwa iimela ze-chef zaseJapan, unokugcina ukubukhali kwencakuba kunye nokuchaneka kwayo, uqinisekise ukuba iyaqhubeka nokugqwesa kuzo zonke iinzame zakho zokupheka. Ngokutyala ixesha kunye nokhathalelo kugcino lwemela yakho yompheki waseJapan, ungonwabela ukusebenza kwayo okungaqhelekanga kwiminyaka ezayo.

Isibheno esingaphelelwa lixesha seemela zeChef zaseJapan

Ukuqukumbela, iimela zabapheki baseJapan zifaka umdibaniso ogqibeleleyo wesiko kunye nomsebenzi, omele iinkulungwane zobugcisa, ubugcisa, kunye nokugqwesa kwezokupheka. Ukusuka kwimbali yabo etyebileyo kunye neempawu ezizodwa ukuya kubugcisa bendalo yabo, iimela zabapheki baseJapan ziyaqhubeka nokubamba abapheki nabanomdla kwihlabathi liphela, bekhuthaza uxabiso olunzulu ngomgangatho kunye nokusebenza kwabo okungenakulinganiswa. Nokuba ungumpheki ochwepheshile ozabalazela ukuchaneka kunye nokugqibelela okanye ungumpheki okhutheleyo wekhaya othanda ubugcisa bokupheka, imela yaseJapan sisixhobo esingaphelelwa lixesha nesibalulekileyo esiya kuphakamisa amava akho okupheka kwaye sizise ukubamba isiko laseJapan kuwe. ikhitshi. Ngobukhali bazo obukhethekileyo, uyilo olugqwesileyo, kunye nokusebenza okungenakuthelekiswa nanto, iimela zabapheki baseJapan zibubungqina belifa elihlala lihleli lobuchwephesha baseJapan kunye nomtsalane ongaphelelwayo wezi zixhobo zimangalisayo zokupheka.