有益的日本调味品洒(Furikake),带来满意的美食和生活

M. Bando, H. Ogawa, Hiroshi Bando
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引用次数: 0

摘要

日本料理以米饭为主食,并伴有各种创新。其中,日本调味料洒(furikake)因其悠久的历史、愉悦的口感、烹饪应用的多样性、临床营养和研究贡献而备受关注。毛糯米糍由鱼、海藻、蛋、肉、豆类、芝麻、发酵大豆(纳豆)、蔬菜、水果等配料制成。毛糯米糍主要有四种类型:干糯米糍、软糯米糍、冻干糯米糍和油糯米糍。它还在研究中发挥作用,特别是在改善味觉异常方面。在日本的养老院里,住客们经常将毛竹与米饭搭配食用,以补充人体所需的铁、锌、镁和锰等微量元素,从而促进身心健康。
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Beneficial Japanese Seasoning Sprinkle (Furikake) Leading to Satisfactory Cuisine and Life
Japanese cuisine revolves around rice as a staple, accompanied by various innovations. Among these, Japanese seasoning sprinkle (furikake) has garnered attention due to its rich history, delightful taste, versatility in cooking applications, clinical nutrition, and research contributions. Furikake is crafted from ingredients such as fish, seaweed, eggs, meat, beans, sesame seeds, fermented soybeans (natto), vegetables, fruits, and others. There are four main types of furikake: dry, soft, freeze-dried, and oil-based. It also plays a role in research, particularly in improving taste abnormalities. In Japanese nursing homes, residents frequently pair furikake with rice, supplying essential trace elements like Fe, Zn, Mg, and Mn, thereby promoting both physical and mental health.
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