{"id":25234,"date":"2019-03-07T13:52:19","date_gmt":"2019-03-07T11:52:19","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=25234"},"modified":"2019-03-07T13:52:19","modified_gmt":"2019-03-07T11:52:19","slug":"kuzu-i-tamari-terrasana","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2019\/03\/07\/kuzu-i-tamari-terrasana\/","title":{"rendered":"Kuzu i Tamari: grans aliats per a la teva salut i cuina"},"content":{"rendered":"

El kuzu<\/strong> s’obt\u00e9 de la planta Pueraria lobata<\/em>. Una planta fibrosa, amb fulles en forma de cor i enormes arrels. Les arrels aconsegueixen una longitud d’entre 1 i 2 metres i un pes que oscil\u00b7la entre 90 i 180 quilos. Les arrels estan entre les m\u00e9s grans del m\u00f3n!<\/p>\n

\"plantas<\/p>\n

Una curiositat de la planta de kuzu, \u00e9s el fet que els nostres productors fan servir totes les parts de la planta: les fulles com a aliment per al bestiar, la fibra de les branques per elaborar teixits. No obstant aix\u00f2, el producte m\u00e9s conegut, \u00e9s el mid\u00f3 que s’obt\u00e9 de les seves arrels.<\/p>\n

\"Kuzu<\/a>
Kuzu Blanc de TerraSana<\/figcaption><\/figure>\n

El Kuzu s’utilitza generalment com espessidor en la cuina japonesa, i \u00e9s particularment efica\u00e7 per donar cos a sopes i salses.<\/p>\n

Per\u00f2 qu\u00e8 hi ha darrere? Com es cull el nostre kuzu?<\/h4>\n

Aquesta \u00e9s una tasca acurada i que requereix de molt esfor\u00e7 i temps. Durant els mesos de desembre a abril, ni m\u00e9s ni menys que 300 “horikos<\/em>” (nom que s’empra al Jap\u00f3 per als homes que recullen el kuzu) desenterren les arrels del kuzu amb molt de compte. Un treball ardu, per\u00f2 que exerceixen amb passi\u00f3 i respectant les regles de la natura.<\/p>\n

Una d’aquestes \u00e9s que el horiko<\/em> nom\u00e9s pot desenterrar les arrels de les plantes que tenen un m\u00ednim de 20 anys d’edat. Les arrels m\u00e9s joves han de seguir el seu curs.<\/p>\n

\"Kuzu<\/a>
Kuzu Gris TerraSana<\/figcaption><\/figure>\n

Despr\u00e9s de la collita es realitza el processament. Una t\u00e8cnica tradicional, que el nostre productor i els seus avantpassats porten realitzant des de fa m\u00e9s de 150 anys.<\/p>\n

Les arrels s\u00f3n tallades en trossos manualment, posteriorment es trituren, es xopen i s’esbandeixen. La pasta gruixuda que s’obt\u00e9, es renta diverses vegades i es filtra en aigua de deu, fins que queda un mid\u00f3 d’un color blanc pur. Despr\u00e9s aquest mid\u00f3 s’asseca, es talla en petits trossos i s’envasa.<\/p>\n

Aix\u00f2 crea un meravell\u00f3s espessidor natural amb un poder excepcional<\/strong>.<\/p>\n

El Tamari<\/h3>\n

El tamari<\/strong> \u00e9s una deliciosa salsa de soja amb un intens sabor. Comunament usat com a condiment en sopes de miso, juntament amb sushi o simplement per afegir-lo a unes verdures.<\/p>\n

\"Kuzu
Aix\u00ed es fa: Tamari TerraSana<\/figcaption><\/figure>\n

Per\u00f2, t’has preguntat mai com s’obt\u00e9 el tamari?<\/strong> Doncs llegeix atentament, que et vull explicar la incre\u00efble hist\u00f2ria que hi ha darrere del tamari de TerraSana. Elaborat al Jap\u00f3 sota l’atenta mirada del mestre Tomoyasu, novena generaci\u00f3 d’una fam\u00edlia productora de tamari.<\/p>\n

\"TerraSana<\/a>
Tamari Strong de TerraSana<\/figcaption><\/figure>\n

Despr\u00e9s d’una selecci\u00f3 acurada de les mongetes de soja, aquestes es couen i es barregen amb el koji. Durant tres dies, gr\u00e0cies a les c\u00e0lides temperatures i de l’alta humitat a la sala de fermentaci\u00f3, el koji creix explosivament. Posteriorment les mongetes de soja fermentades es barregen amb aigua i sal marina. Aquesta barreja s’emmagatzema en unes b\u00f3tes de cedre de 100 anys d’antiguitat, lloc en el qual continua el proc\u00e9s de fermentaci\u00f3 durant un m\u00ednim de 18 mesos.<\/p>\n

Per\u00f2 aix\u00f2 nom\u00e9s \u00e9s \u00a0una petita pinzellada d’aquest proc\u00e9s, ja que la barreja es cobreix amb draps de jute i una capa de pedres de riu disposades d’una manera molt especial. De tal manera que els productors de tamari extreuen acuradament una mica de tamari cada dia i l’aboquen delicadament sobre les pedres. I aix\u00f2 no \u00e9s tot, una vegada que el tamari posseeix el sabor i la qualitat \u00f2ptima, \u00e9s premsat. Un proc\u00e9s manual i tamb\u00e9 sorprenent. El tamari es disposa entre una esp\u00e8cie de llen\u00e7ols d\u2019 1 cm, fins a crear una torre d’unes 100 capes de tamari “empaquetat”.<\/p>\n

A continuaci\u00f3, aquesta torre es premsa i es pressiona lentament durant dies. El l\u00edquid que s’obt\u00e9 \u00e9s el nostre tamari.<\/p>\n

Passi\u00f3 i respecte per la natura en tot moment donant lloc a un sabor \u00fanic!<\/p><\/blockquote>\n

Autor:\u00a0<\/strong>Peter Jacobs, Director General de TerraSana<\/a><\/p>\n

Bio Eco Actual<\/em><\/strong>,\u00a0el teu mensual 100% ecol\u00f2gic<\/em>
\nLlegir\u00a0Bio Eco Actual\u00a0Mar\u00e7 2019<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

El kuzu s’obté de la planta Pueraria lobata. Una planta fibrosa, amb fulles en forma de cor i enormes arrels. Les arrels aconsegueixen una longitud d’entre 1 i 2 metres i un pes que oscil·la entre 90 i 180 quilos. Les arrels estan entre les més grans del món!<\/p>\n","protected":false},"author":1,"featured_media":19236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7171],"tags":[],"class_list":["post-25234","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-superaliments"],"yoast_head":"\nKuzu i Tamari: grans aliats per a la teva salut i cuina - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"El kuzu s'obt\u00e9 de la planta Pueraria lobata. Una planta fibrosa, amb fulles en forma de cor i enormes arrels. 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