{"id":196228,"title":"Anko, snadn\u00e1 sladk\u00e1 pasta z \u010derven\u00fdch fazol\u00ed","modified":"2026-10-31T16:51:24+01:00","plain":"P\u0159ipravit si sladkou pastu z \u010derven\u00fdch fazol\u00ed (anko) od z\u00e1kladu je jednodu\u0161\u0161\u00ed, ne\u017e si mysl\u00edte. Pot\u0159ebujete jen fazole azuki, cukr, vodu a s\u016fl! \n\n\n\n\n\n\n\nV tomto \u010dl\u00e1nku v\u00e1m uk\u00e1\u017eu ob\u011b varianty: tsubuan (hrub\u0161\u00ed pastu) a koshian (jemnou pastu). Jakmile zvl\u00e1dnete z\u00e1kladn\u00ed recept na anko, budete si doma moci p\u0159ipravit spoustu lahodn\u00fdch japonsk\u00fdch sladkost\u00ed. \n\n\n\nNap\u0159\u00edklad moje lahodn\u00e9 mochi pln\u011bn\u00e9 pastou z \u010derven\u00fdch fazol\u00ed\n\n\n\nM\u00e1te r\u00e1di japonsk\u00e9 sladkosti a dezerty? Pokud si na nich stejn\u011b jako j\u00e1 r\u00e1di pochutn\u00e1te, je \u010das p\u0159ipravit si anko (\u9921\u5b50), tedy sladkou pastu z \u010derven\u00fdch fazol\u00ed! \n\n\n\nJe to nejz\u00e1kladn\u011bj\u0161\u00ed a nejobl\u00edben\u011bj\u0161\u00ed n\u00e1pl\u0148 tradi\u010dn\u00edch japonsk\u00fdch cukrovinek a sladk\u00e9ho pe\u010diva.\n\n\n\nA\u0165 u\u017e jde o daifuku mochi, dango, dorayaki, taiyaki, manju nebo anpan, v\u0161echny tyto dobroty jsou pln\u011bn\u00e9 pastou anko a opl\u00fdvaj\u00ed jemn\u011b odst\u00edn\u011bnou sladkou chut\u00ed \u010derven\u00fdch fazol\u00ed. \n\n\n\nCo je anko?\n\n\n\nAnko (\u9921\u5b50, \u3042\u3093\u3053), n\u011bkdy tak\u00e9 naz\u00fdvan\u00e9 an (\u9921), je japonsk\u00e1 sladk\u00e1 pasta z \u010derven\u00fdch fazol\u00ed azuki. \n\n\n\n\n\n\n\nJe to nej\u010dast\u011bji pou\u017e\u00edvan\u00e1 n\u00e1pl\u0148 mnoha japonsk\u00fdch sladkost\u00ed. Sladkou fazolovou pastu ale najdete i v \u0159ad\u011b dal\u0161\u00edch asijsk\u00fdch mou\u010dn\u00edk\u016f a dezert\u016f, nejen v Japonsku. To sv\u011bd\u010d\u00ed o jej\u00ed oblib\u011b! Pokud r\u00e1di zkou\u0161\u00edte nov\u00e9 chut\u011b, pot\u0159ete si j\u00ed dom\u00e1c\u00ed japonsk\u00e9 l\u00edvance\n\n\n\nV japonsk\u00e9 kuchyni ozna\u010duj\u00ed slova \u201eanko\u201c nebo \u201ean\u201c obvykle pastu z \u010derven\u00fdch fazol\u00ed, zahrnuj\u00ed ale i dal\u0161\u00ed varianty, nap\u0159\u00edklad:\n\n\n\n\nShiroan (\u767d \u3042 \u3093): vyr\u00e1b\u00ed se z fazol\u00ed lima\n\n\n\nKurian (\u6817 \u3042 \u3093): vyr\u00e1b\u00ed se z jedl\u00fdch ka\u0161tan\u016f. Trochu jako ka\u0161tanov\u00fd kr\u00e9m, ale po japonsku\n\n\n\n\nJak p\u0159ipravit pastu z \u010derven\u00fdch fazol\u00ed anko?\n\n\n\nObvykle se p\u0159ipravuje tak, \u017ee se nejprve uva\u0159\u00ed fazole azuki, trochu se rozma\u010dkaj\u00ed a vznikl\u00e1 pasta se oslad\u00ed cukrem\n\n\n\nFazole azuki jsou kr\u00e1sn\u00e9\n\n\n\nAzuki, n\u011bkdy psan\u00e9 tak\u00e9 adzuki, znamen\u00e1 v japon\u0161tin\u011b doslova \u201emal\u00e9 fazole (\u5c0f\u8c46)\u201c. Japonsk\u00e9 fazole azuki se p\u011bstuj\u00ed p\u0159edev\u0161\u00edm na Hokkaid\u00f3. Odr\u016fda s nejv\u011bt\u0161\u00edmi fazolemi se naz\u00fdv\u00e1 Dainagon (\u5927\u7d0d\u8a00) a je o n\u011bco dra\u017e\u0161\u00ed ne\u017e b\u011b\u017en\u00e9 fazole azuki.\n\n\n\nFazole azuki koup\u00edte ve v\u011bt\u0161in\u011b obchod\u016f s asijsk\u00fdmi potravinami.\n\n\n\nVyzkou\u0161ejte tak\u00e9 m\u016fj recept na pastu ze \u017elut\u00fdch fazol\u00ed\n\n\n\n2 druhy anko (sladk\u00e9 pasty z \u010derven\u00fdch fazol\u00ed)\n\n\n\nExistuj\u00ed dva hlavn\u00ed druhy pasty z \u010derven\u00fdch fazol\u00ed  :\n\n\n\n\nTsubuan (\u7c92 \u3042 \u3093): Pasta m\u00e1 hrub\u0161\u00ed konzistenci a n\u011bkter\u00e9 fazole v n\u00ed z\u016fst\u00e1vaj\u00ed cel\u00e9.\n\n\n\nKoshian (\u3053 \u3057 \u3042 \u3093): Pasta m\u00e1 jemnou a hladkou konzistenci.\n\n\n\n\nJak vybrat, kterou pou\u017e\u00edt v receptech?\n\n\n\n\u017d\u00e1dn\u00e9 pevn\u00e9 pravidlo neexistuje. Stejn\u011b jako u ara\u0161\u00eddov\u00e9ho m\u00e1sla si m\u016f\u017eete vybrat hrub\u0161\u00ed nebo hladkou konzistenci podle toho, co m\u00e1te rad\u011bji. \n\n\n\nJak p\u0159ipravit tsubuan (sladkou hrub\u0161\u00ed pastu z \u010derven\u00fdch fazol\u00ed)\n\n\n\nTsubuan (\u7c92 \u3042 \u3093) se p\u0159ipravuje uva\u0159en\u00edm fazol\u00ed azuki a oslazen\u00edm cukrem. V past\u011b z\u016fst\u00e1vaj\u00ed slupky a fazole nejsou \u00fapln\u011b \u201erozma\u010dkan\u00e9\u201c, i kdy\u017e \u010d\u00e1st z nich se p\u0159ece jen rozma\u010dk\u00e1, koneckonc\u016f je to pasta\n\n\n\n\n\n\n\nJak p\u0159ipravit koshian (jemnou pastu z \u010derven\u00fdch fazol\u00ed)\n\n\n\nTradi\u010dn\u00ed p\u0159\u00edprava pasty koshian (\u3053 \u3057 \u3042 \u3093) vy\u017eaduje v\u00edce krok\u016f. Po uva\u0159en\u00ed fazol\u00ed je pot\u0159eba:\n\n\n\n\nPropas\u00edrovat uva\u0159en\u00e9 fazole azuki p\u0159es jemn\u00e9 s\u00edto, abyste odstranili slupky. P\u0159i pas\u00edrov\u00e1n\u00ed h\u0159betem va\u0159e\u010dky mo\u017en\u00e1 budete muset p\u0159idat trochu vody, aby to \u0161lo sn\u00e1z.\n\n\n\nD\u00e1t fazolov\u00e9 pyr\u00e9 do velk\u00e9 m\u00edsy a zal\u00edt vodou. Nechte pyr\u00e9 30 minut samovoln\u011b usazovat a pot\u00e9 vodu slijte. Stejn\u00fd postup opakujte, podruh\u00e9 nechte st\u00e1t 15 minut a pot\u0159et\u00ed 5 minut, dokud nebude voda \u010dir\u00e1.\n\n\n\nPo slit\u00ed vody p\u0159eneste pyr\u00e9 na \u010distou bavln\u011bnou ut\u011brku (nebo pl\u00e1tno na cezen\u00ed), aby odtekla v\u011bt\u0161ina tekutiny. Nyn\u00ed m\u00e1te jemnou a hladkou pastu.\n\n\n\nP\u0159en\u00e9st fazolovou pastu do hrnce a sm\u00edchat s cukrem a sol\u00ed. Va\u0159te do zhoustnut\u00ed a koshian je hotov\u00fd!\n\n\n\n\n\n\n\n\nJe to po\u0159\u00e1dn\u00e1 d\u0159ina!\n\n\n\nDnes proto lid\u00e9 p\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b jednodu\u0161e zapnou stoln\u00ed mix\u00e9r a p\u0159iprav\u00ed jemnou pastu bez odstra\u0148ov\u00e1n\u00ed slupek! Osobn\u011b u pasty koshian nevid\u00edm velk\u00fd rozd\u00edl mezi \u010dasov\u011b n\u00e1ro\u010dnou tradi\u010dn\u00ed metodou a p\u0159\u00edpravou v mix\u00e9ru\n\n\n\nV tomto receptu v\u00e1m uk\u00e1\u017eu postup s mix\u00e9rem\n\n\n\nJak uchov\u00e1vat pastu z \u010derven\u00fdch fazol\u00ed\n\n\n\nV mraz\u00e1ku ji m\u016f\u017eete uchov\u00e1vat dva m\u011bs\u00edce. V lednici pak maxim\u00e1ln\u011b 4 dny\n\n\n\n\n\n\tJednoduch\u00e1 sladk\u00e1 pasta z \u010derven\u00fdch fazol\u00ed (anko)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g fazol\u00ed azuki (su\u0161en\u00fdch)1 L vody200 g cukru0.25 l\u017ei\u010dky soli\t\n\t\n\t\tP\u0159ipravte si v\u0161echny suroviny.Fazole azuki propl\u00e1chn\u011bte a pol\u00e1man\u00e9 fazole vyho\u010fte.Scezen\u00e9 fazole azuki dejte do velk\u00e9ho hrnce. P\u0159ilijte tolik vody, aby sahala 2 a\u017e 4 cm nad fazoleHrnec postavte na spor\u00e1k a na st\u0159edn\u011b siln\u00e9m ohni p\u0159ive\u010fte vodu k varu.Jakmile voda za\u010dne v\u0159\u00edt, sce\u010fte fazole p\u0159es jemn\u00e9 s\u00edto. Vra\u0165te je do stejn\u00e9ho hrnce.Znovu p\u0159ilijte do hrnce vodu tak, aby sahala 2 a\u017e 4 cm nad fazoleNa st\u0159edn\u011b siln\u00e9m ohni p\u0159ive\u010fte vodu k varu. Jakmile za\u010dne v\u0159\u00edt, polo\u017ete p\u0159\u00edmo na fazole otoshibuta (pokli\u010dku). (Pokli\u010dka otoshibuta zabr\u00e1n\u00ed tomu, aby fazole p\u0159\u00edli\u0161 "tan\u010dily" a nar\u00e1\u017eely do sebe.) St\u00e1hn\u011bte ohe\u0148 na st\u0159edn\u011b m\u00edrn\u00fd a nechte zvolna va\u0159it 1 a\u017e 1 a p\u016fl hodiny.\u010c\u00e1st vody se odpa\u0159\u00ed, proto ji podle pot\u0159eby dol\u00e9vejte, aby fazole z\u016fstaly pono\u0159en\u00e9. Po 1 hodin\u011b zkontrolujte, zda jsou uva\u0159en\u00e9. Vezm\u011bte jednu fazoli a rozm\u00e1\u010dkn\u011bte ji mezi prsty. Pokud to jde snadno, jsou hotov\u00e9.P\u0159\u00edprava tsubuanu (hust\u00e9 fazolov\u00e9 pasty)Uva\u0159en\u00e9 fazole azuki sce\u010fte p\u0159es cedn\u00edk.Vra\u0165te fazole do stejn\u00e9ho hrnce. St\u00e1hn\u011bte ohe\u0148 na st\u0159edn\u011b m\u00edrn\u00fd a p\u0159idejte polovinu cukru.Dob\u0159e prom\u00edchejte. Jakmile se cukr rozpust\u00ed, p\u0159idejte zbytek cukru.D\u016fkladn\u011b a nep\u0159etr\u017eit\u011b m\u00edchejte. Pot\u00e9 p\u0159idejte s\u016fl a prom\u00edchejte.Pokud pl\u00e1nujete pou\u017e\u00edt \u010derven\u00e9 fazole na zenzai (oshiruko), m\u016f\u017eete je pou\u017e\u00edt hned. Pokud d\u00e1v\u00e1te p\u0159ednost hust\u0161\u00ed verzi, nechte sm\u011bs je\u0161t\u011b v\u00edce zredukovatNechte odpa\u0159it p\u0159ebyte\u010dnou vodu. Jakmile po p\u0159ejet\u00ed st\u011brkou z\u016fstane na dn\u011b hrnce viditeln\u00e1 \u010d\u00e1ra, vypn\u011bte spor\u00e1k. Nevad\u00ed, pokud je pasta je\u0161t\u011b trochu \u0159\u00eddk\u00e1; anko p\u0159i chladnut\u00ed d\u00e1le zhoustne. P\u0159endejte anko na ploch\u00fd plech a nechte zcela vychladnout. Tsubuan je nyn\u00ed p\u0159ipraven\u00fd k pou\u017eit\u00ed. P\u0159\u00edprava koshianu (jemn\u00e9 pasty z \u010derven\u00fdch fazol\u00ed)Fazole azuki sce\u010fte p\u0159es cedn\u00edk a \u010d\u00e1st vody z va\u0159en\u00ed si ponechte.P\u0159endejte fazole do stoln\u00edho mix\u00e9ru. Podle pot\u0159eby p\u0159idejte 1-2 l\u017e\u00edce vody z va\u0159en\u00ed a rozmixujte fazole na jemnou pastu.Vra\u0165te jemnou pastu do stejn\u00e9ho hrnce. St\u00e1hn\u011bte ohe\u0148 na st\u0159edn\u011b m\u00edrn\u00fd a p\u0159idejte polovinu cukru.Cukr dob\u0159e vm\u00edchejte do fazolov\u00e9 pasty. Jakmile se rozpust\u00ed, p\u0159idejte zbytek cukru.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed nechte odpa\u0159it p\u0159ebyte\u010dnou vodu. Pot\u00e9 p\u0159idejte s\u016fl a prom\u00edchejte.Jakmile po p\u0159ejet\u00ed st\u011brkou z\u016fstane na dn\u011b hrnce viditeln\u00e1 \u010d\u00e1ra, vypn\u011bte spor\u00e1k. Nevad\u00ed, pokud je pasta je\u0161t\u011b trochu \u0159\u00eddk\u00e1; anko p\u0159i chladnut\u00ed d\u00e1le zhoustne. P\u0159endejte anko na ploch\u00fd plech a nechte zcela vychladnout. Koshian je nyn\u00ed p\u0159ipraven\u00fd k pou\u017eit\u00ed.\t\n\t\n\t\tV lednici vydr\u017e\u00ed 3 a\u017e 4 dny\nPro\u010d fazole opakovan\u011b p\u0159iv\u00e1d\u011bt k varu a vodu sl\u00e9vat? Odstran\u00ed se t\u00edm ho\u0159kost, japonsky shibumi (\u6e0b\u307f)\n\t\n\t\n\t\tCondimentJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196228"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196228\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7768"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}