Kushiyaki

Kushiyaki rasmiy atama bo‘lib, parranda go‘shti va parranda bo‘lmagan, shish va grilda pishirilgan mahsulotlarni o‘z ichiga oladi. Baʼzan restoranlar ularni kushimono va yakimono deb birlashtiradi.

Yakitori va kushiyaki

Yakitori ham, kushiyaki ham yapon jamiyatida pishirilgan go'sht bilan birgalikda tanovul qilish uchun bir-birining o'rniga ishlatiladi; biroq, maʼlum bir taom haqida gap ketkanda, yakitori asosiy go'sht tovuq bo'lmasa, isteʼmol qilinmaydi. Cho'chqa go'shtidan foydalanilganda, go'shtlarsaa panjara qilingan cho'chqa go'shti yakitori bilan bir xil sousda pishiriladi va shuning uchun Muroran kabi baʼzi joylarda go'sht ustida cho'chqa go'shti (yaponcha: やきとん yakiton^?, skewered and grilled pork) o'rniga "yakitori" deb ataladi.^[1]

Kabayaki go'sht va ko'mir ustida qovurilgan bo'lsa-da, u kamdan-kam hollarda kushiyaki sifatida tanovul qilinadi, chunki ular ko'mir idishlarda berilmaydi. Tuzli go'shtlarda to'liq qovurilgan baliq, pirojnoe ( tay ) va shirin baliq ( ayu ) ni pishirib olingandan so'ng, yuqori darajadagi restoranlarda kushiyaki emas, balki shioyaki ("tuz bilan qovurilgan") deb nomlanadi. Oziq-ovqat do'konlarida yoki yatayda ayu shishlarda sotiladi.

Turli xillik

Bir tekis pishirishni osonlashtirish uchun mahsulotlar kichik, taxminan bir xil shakllarda kesiladi. Go'sht yoki kushi bambuk yoki yapon sarvlaridan tayyorlanadi va shakli va uzunligi oziq-ovqat turiga qarab farqlanadi: yapaloq go'shtlar, masalan, qiyma uchun ishlatiladi.^[2]^[3]; Go'sht: mol go'shti ( gyūniku ), cho'chqa go'shti ( butaniku ) va xaftaga ( nankotsu ), ot go'shti ( baniku ).; Dengiz mahsulotlari: shirin baliq (ayu), maydalangan va tajribali Atlantika ot skumbriyasi ( aji ) va sardalya ( ivashi ), qisqichbaqalar va qisqichbaqalar ( ebi ), yapon tarasi ( hotete ), kalamar va krevetka ( ika ).; Sabzavot

piyoz ( tamanegi ), baqlajon ( nasu ),^[4] gilos pomidori, kartoshka, qovoq ( kabocha ), bosh piyoz ( negi ), ginkgo yong‘oqlari ( ginnan ), yashil bulg‘or qalampiri ( pīman ), sarimsoq ( ninniku ), yapon qalampiri ( shishitō ) ).; Mahsulotlar va tayyorlangan: Tōfu,^[4] natto, bug'da pishirilgan guruch.^[5]

Ziravorlar

Kushiyaki ziravorlari asosan ikki turga bo'linadi: sho'r yoki sho'r-shirin. Tuzli turi odatda oddiy tuzni asosiy ziravor sifatida ishlatadi. Tuzli-shirin navi uchun tare, mirin, sake, soya sousi va shakardan iborat maxsus sous ishlatiladi. Boshqa keng tarqalgan ziravorlar orasida kimning ta'miga ko'ra kukunli qayin qalampiri, shichimi, yapon qalampiri, qora qalampir, karashi va vasabi kiradi.

Misollar

Mahsulotlar va tayyorlangan ovqatlar qabul qilish uchun qoʻllanadi.

pīman no nikuzume (yaponcha: ピーマンの肉詰め^?), bell pepper stuffed with minced pork
tomato no bēkon maki (yaponcha: トマトのベーコン巻き^?), cherry tomato wrapped with bacon strips
fukuro (yaponcha: 袋^?), fried thin tofu (aburaage) pouch filled with nattō
gyūtan (yaponcha: 牛タン^?), beef tongue, sliced thinly.
butabara (yaponcha: 豚ばら^?), Pork belly
atsuage dōfu (yaponcha: 厚揚げ豆腐^?), thicker variety of deep-fried tōfu
enoki maki (yaponcha: エノキ巻き^?), enoki mushrooms wrapped in slices of pork
asuparabēkon (yaponcha: アスパラベーコン^?), asparagus wrapped in bacon

Galereya

Shioyaki (tuz bilan panjara qilingan ayu)
Chapda: Asuparamaki (ingichka cho'chqa go'shtiga o'ralgan qushqo'nmas )
Tofu dengaku teishoku uslubida xizmat qilgan
Tsubugay yoki g'ildiraklar
Ginkgo yong'oqlari
Mitarashi dango

Yana qarang

Yapon oshxonasi
Tovuqli taomlar ro'yxati
Robatayaki
Xuddi shunday pishirilgan ovqat

Maʼlumotnomalar

↑ „おっと! むろらん—室蘭やきとり“. Muroran Tourist Association. Qaraldi: 2017-yil 4-iyul.
↑ „Hiragushi flat bamboo skewer“. Fujita Dougu Co.Ltd. Qaraldi: 2017-yil 4-iyul.
↑ „types of takegushi bamboo skewer“. Izumo Takezai Kōgyōsho. Qaraldi: 2017-yil 4-iyul.
↑ ^4,0 ^4,1 Kushiyaki grilled with coat of sweet miso such as eggplant, tōfu or konnyaku is called dengaku.
↑ In the mountainous area of Aichi, Gifu, Nagano, Shizuoka, Toyama and Yamanashi Prefectures, steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is called gohei mochi (ja:五平餅). When cooked rice is mashed and basted around kushi to form cylinders in Akita Prefecture, it is called "tampo" which is cut and cooked in kiritanpo.

Qo'shimcha o'qish

Suzuki, R.. Cocina Japonesa, Secretos de la cocina. Origo Chile, 2005 — Pt-79-bet. ISBN 978-956-8077-28-0.
Rowthorn, C.. Japan, Country Guides. Lonely Planet, 2007 — 95-bet. ISBN 978-1-74104-667-0.
Ishige, Naomichi „9.8 Noodles and Regional Tastes“, . History Of Japanese Food. Taylor & Francis, 2014 — 247–8-bet. ISBN 978-1-136-60255-9. „Also Edo-style versions of some other dishes such as grilled eel (kabayaki) began to edge out the local recipes in Kansai“
Ono, Tadashi. The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables. Ten Speed Press, 2011. ISBN 9781580087377.
Itoh, Makiko. „How yakitori went from taboo to salaryman snack“. the Japan Times (2015-yil 21-avgust). Qaraldi: 2016-yil 14-fevral.
„Yakitori (Roast meat on skewers)“. Gurunavi. Qaraldi: 2016-yil 14-fevral.

Havolalar

Andoza:Barbecue Andoza:Street food

[1] „おっと! むろらん—室蘭やきとり“. Muroran Tourist Association. Qaraldi: 2017-yil 4-iyul.

[2] „Hiragushi flat bamboo skewer“. Fujita Dougu Co.Ltd. Qaraldi: 2017-yil 4-iyul.

[3] „types of takegushi bamboo skewer“. Izumo Takezai Kōgyōsho. Qaraldi: 2017-yil 4-iyul.

[dengaku-4] 4,0 ^4,1 Kushiyaki grilled with coat of sweet miso such as eggplant, tōfu or konnyaku is called dengaku.

[5] In the mountainous area of Aichi, Gifu, Nagano, Shizuoka, Toyama and Yamanashi Prefectures, steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is called gohei mochi (ja:五平餅). When cooked rice is mashed and basted around kushi to form cylinders in Akita Prefecture, it is called "tampo" which is cut and cooked in kiritanpo.

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