{"id":196295,"title":"Tsukemono neboli japonsk\u00e1 nakl\u00e1dan\u00e1 zelenina: co to je?","modified":"2026-10-31T16:51:31+01:00","plain":"Tsukemono neboli japonsk\u00e1 nakl\u00e1dan\u00e1 zelenina (\u6f2c\u7269) jsou neodmyslitelnou sou\u010d\u00e1st\u00ed japonsk\u00e9 kuchyn\u011b a doprov\u00e1zej\u00ed t\u00e9m\u011b\u0159 ka\u017ed\u00e9 tradi\u010dn\u00ed j\u00eddlo spolu s r\u00fd\u017e\u00ed a pol\u00e9vkou miso. Jsou cen\u011bn\u00e9 pro svou osobitou chu\u0165 a \u010dasto slou\u017e\u00ed jako p\u0159\u00edloha, dochucovadlo, prost\u0159edek k osv\u011b\u017een\u00ed chu\u0165ov\u00fdch poh\u00e1rk\u016f nebo k podpo\u0159e tr\u00e1ven\u00ed. \n\n\n\nJe dobr\u00e9 v\u011bd\u011bt, \u017ee na rozd\u00edl od p\u0159edstavy \u0161\u00ed\u0159en\u00e9 n\u011bkter\u00fdmi blogery je tsukemono souhrnn\u00fd n\u00e1zev pro ve\u0161kerou tuto japonskou nakl\u00e1danou \u010di fermentovanou zeleninu, nikoli pro jeden konkr\u00e9tn\u00ed pokrm.\n\n\n\nTsukemono se v japonsk\u00e9 historii objevily velmi brzy, v dob\u011b, kdy je\u0161t\u011b neexistovaly lednice a nakl\u00e1d\u00e1n\u00ed slou\u017eilo k uchov\u00e1v\u00e1n\u00ed potravin.\n\n\n\nD\u00edky tomu lze n\u011bkter\u00e9 druhy tradi\u010dn\u011b p\u0159ipravovan\u00e9 nakl\u00e1dan\u00e9 zeleniny uchov\u00e1vat t\u00e9m\u011b\u0159 neomezen\u011b dlouho. Metody p\u0159\u00edpravy tsukemono sahaj\u00ed od prost\u00e9ho solen\u00ed, nakl\u00e1d\u00e1n\u00ed do soln\u00e9ho n\u00e1levu \u010di octa a\u017e po slo\u017eit\u011bj\u0161\u00ed postupy zahrnuj\u00edc\u00ed kultivovan\u00e9 pl\u00edsn\u011b a fermentaci.\n\n\n\n\n\n\n\nK p\u0159\u00edprav\u011b tsukemono se pou\u017e\u00edvaj\u00ed nejr\u016fzn\u011bj\u0161\u00ed druhy zeleniny a dokonce i n\u011bkter\u00e9 druhy ovoce, zejm\u00e9na japonsk\u00e1 \u0159edkev (daikon), okurka, lilek, mrkev, zel\u00ed, lotosov\u00fd ko\u0159en, z\u00e1zvor, \u0161alotka a \u0161vestky (ume). \n\n\n\nN\u011bkdy se do nakl\u00e1dan\u00fdch sm\u011bs\u00ed p\u0159id\u00e1vaj\u00ed \u0159asy a dal\u0161\u00ed mo\u0159sk\u00e9 plody pro zpest\u0159en\u00ed chuti. N\u011bkter\u00e9 techniky nakl\u00e1d\u00e1n\u00ed slou\u017e\u00ed tak\u00e9 k uchov\u00e1v\u00e1n\u00ed a dochucov\u00e1n\u00ed pokrm\u016f z mo\u0159sk\u00fdch plod\u016f a masa.\n\n\n\nZelenina se pod\u00e1v\u00e1 tak\u00e9 jen ochucen\u00e1 m\u00edsto nakl\u00e1dan\u00e9, nap\u0159\u00edklad v pokrmu h\u014drens\u014d gomaae.\n\n\n\nZ\u00e1kladn\u00ed univerz\u00e1ln\u00ed postup p\u0159\u00edpravy tsukemono\n\n\n\nP\u0159i p\u0159\u00edprav\u011b tsukemono za\u010dn\u011bte v\u00fdb\u011brem \u010derstv\u00e9 sez\u00f3nn\u00ed zeleniny, jako je \u0159edkev daikon, okurka, lilek, mrkev, zel\u00ed nebo lotosov\u00fd ko\u0159en. Zeleninu d\u016fkladn\u011b omyjte a nakr\u00e1jejte na pl\u00e1tky, kousky nebo hranolky podle konkr\u00e9tn\u00edho receptu \u010di vlastn\u00edch preferenc\u00ed. P\u0159ipravenou zeleninu vlo\u017ete do m\u00edsy a bohat\u011b posypte sol\u00ed, obvykle v mno\u017estv\u00ed odpov\u00eddaj\u00edc\u00edm p\u0159ibli\u017en\u011b 2 a\u017e 3 % hmotnosti zeleniny. S\u016fl do zeleniny jemn\u011b vmas\u00edrujte, aby se rovnom\u011brn\u011b rozprost\u0159ela. Tento krok pom\u00e1h\u00e1 ze zeleniny vyt\u00e1hnout vodu a zm\u011bk\u010dit ji.\n\n\n\nDaikon se j\u00ed tak\u00e9 syrov\u00fd a nastrouhan\u00fd, navr\u0161en\u00fd na nudl\u00edch v pokrmu oroshi soba\n\n\n\nPot\u00e9 osolenou zeleninu p\u0159endejte do n\u00e1doby nebo uzav\u00edrateln\u00e9ho plastov\u00e9ho s\u00e1\u010dku. Zeleninu zati\u017ete nap\u0159\u00edklad tal\u00ed\u0159em se z\u00e1va\u017e\u00edm nebo miskou napln\u011bnou vodou, abyste na ni vyvinuli tlak. J\u00e1 osobn\u011b ji vakuuji. Nechte zeleninu odpo\u010d\u00edvat n\u011bkolik hodin, p\u0159\u00edpadn\u011b celou noc. B\u011bhem tohoto kroku zelenina pust\u00ed vodu a vst\u0159eb\u00e1 s\u016fl, \u010d\u00edm\u017e se prom\u011bn\u00ed v nakl\u00e1danou zeleninu.\n\n\n\nPo odle\u017een\u00ed zeleninu kr\u00e1tce opl\u00e1chn\u011bte, abyste odstranili p\u0159ebyte\u010dnou s\u016fl, a nechte ji dob\u0159e okapat. Nyn\u00ed m\u016f\u017eete podle chuti p\u0159idat dal\u0161\u00ed dochucovadla, nap\u0159\u00edklad ocet, cukr, konbu nebo chilli, a chu\u0165 tak obm\u011bnit. Va\u0161e tsukemono jsou kone\u010dn\u011b p\u0159ipraven\u00e9 k ochutn\u00e1n\u00ed. M\u016f\u017eete je sn\u00edst ihned nebo ulo\u017eit do lednice a vychutnat si je pozd\u011bji.\n\n\n\nR\u016fzn\u00e9 druhy tsukemono\n\n\n\nS\u016fl (shiozuke)\n\n\n\nZelenina nakl\u00e1dan\u00e1 v soli neboli shiozuke pat\u0159\u00ed k nejjednodu\u0161\u0161\u00edm a nejb\u011b\u017en\u011bj\u0161\u00edm druh\u016fm nakl\u00e1dan\u00e9 zeleniny. Nejz\u00e1kladn\u011bj\u0161\u00ed varianta sest\u00e1v\u00e1 pouze z nakr\u00e1jen\u00e9, lehce osolen\u00e9 zeleniny, kter\u00e1 si zachov\u00e1v\u00e1 k\u0159upavou strukturu a jemnou chu\u0165 \u010derstv\u00e9, obvykle sez\u00f3nn\u00ed zeleniny. Pod\u00edvejte se nap\u0159\u00edklad na japonsk\u00fd zeln\u00fd sal\u00e1t\n\n\n\nSiln\u011b solen\u00e9 varianty jsou naproti tomu n\u00e1ro\u010dn\u011bj\u0161\u00ed na p\u0159\u00edpravu a maj\u00ed v\u00fdraznou, komplexn\u00ed chu\u0165. Pat\u0159\u00ed mezi n\u011b nakl\u00e1dan\u00e9 japonsk\u00e9 \u0161vestky (umeboshi), kter\u00e9 se \u010dasto pou\u017e\u00edvaj\u00ed k dochucen\u00ed onigiri.\n\n\n\nLahodn\u00e9 onigiri\n\n\n\nR\u00fd\u017eov\u00e9 otruby (nukazuke)\n\n\n\nNukazuke jsou zelenina fermentovan\u00e1 ve sm\u011bsi pra\u017een\u00fdch r\u00fd\u017eov\u00fdch otrub (tvrd\u00e9 vn\u011bj\u0161\u00ed vrstvy r\u00fd\u017ee, kter\u00e1 se odstra\u0148uje p\u0159i le\u0161t\u011bn\u00ed zrn), soli, konbu a dal\u0161\u00edch surovin. Cel\u00e9 kusy zeleniny se vlo\u017e\u00ed do t\u00e9to pasty a nechaj\u00ed zr\u00e1t n\u011bkolik dn\u00ed a\u017e n\u011bkolik m\u011bs\u00edc\u016f. \n\n\n\nV\u00fdsledn\u00e1 k\u0159upav\u00e1, slan\u00e1 a nakysl\u00e1 zelenina se pot\u00e9 opl\u00e1chne, nakr\u00e1j\u00ed a pod\u00e1v\u00e1. Nukazuke jsou bohat\u00e9 na laktobacily a jsou zn\u00e1m\u00e9 t\u00edm, \u017ee podporuj\u00ed tr\u00e1ven\u00ed.\n\n\n\nSak\u00e9 kaly (kasuzuke)\n\n\n\nKasuzuke jsou nakl\u00e1dan\u00e1 zelenina ozna\u010dovan\u00e1 za t\u00e9m\u011b\u0159 nepodl\u00e9haj\u00edc\u00ed zk\u00e1ze, uchov\u00e1van\u00e1 ve sm\u011bsi kal\u016f ze sak\u00e9 (kvasni\u010dn\u00e9 ka\u0161e, kter\u00e1 zb\u00fdv\u00e1 po filtraci sak\u00e9), soli, cukru a mirinu. Nech\u00e1v\u00e1 se zr\u00e1t n\u011bkolik dn\u00ed a\u017e n\u011bkolik let a v\u00fdsledn\u00e1 zelenina m\u016f\u017ee obsahovat mal\u00e9 mno\u017estv\u00ed alkoholu. Jej\u00ed chu\u0165 se podle d\u00e9lky zr\u00e1n\u00ed pohybuje od jemn\u00e9 a lehk\u00e9 a\u017e po v\u00fdraznou a \u0161tiplavou.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka (shoyuzuke)\n\n\n\nShoyuzuke jsou zelenina nakl\u00e1dan\u00e1 do z\u00e1kladu ze s\u00f3jov\u00e9 om\u00e1\u010dky. Touto metodou vznik\u00e1 \u0161irok\u00e1 \u0161k\u00e1la nakl\u00e1dan\u00e9 zeleniny, od jemn\u00fdch a k\u0159upav\u00fdch variant a\u017e po tmav\u011b hn\u011bd\u00e9, slano-sladk\u00e9 dopl\u0148ky j\u00eddel, jako je fukujinzuke. Pamatujte, \u017ee shoyuzuke je jin\u00e1 metoda konzervace ne\u017e tsukudani, p\u0159i n\u00ed\u017e se potraviny uchov\u00e1vaj\u00ed va\u0159en\u00edm v s\u00f3jov\u00e9 om\u00e1\u010dce a mirinu.\n\n\n\nOcet (suzuke)\n\n\n\nZelenina nakl\u00e1dan\u00e1 v oct\u011b je zn\u00e1m\u00e1 jako suzuke. K nakl\u00e1d\u00e1n\u00ed se b\u011b\u017en\u011b pou\u017e\u00edv\u00e1 r\u00fd\u017eov\u00fd ocet, kter\u00fd zelenin\u011b dod\u00e1v\u00e1 k\u0159upavou strukturu a jemnou, nakyslou chu\u0165. R\u00fd\u017eov\u00fd ocet m\u00e1 v\u0161ak n\u00edzkou kyselost a suzuke bez chlazen\u00ed dlouho nevydr\u017e\u00ed.\n\n\n\nMiso (misozuke)\n\n\n\nPodobn\u011b jako nukazuke se misozuke p\u0159ipravuj\u00ed tak, \u017ee se zelenina obal\u00ed v misu, past\u011b z fermentovan\u00fdch s\u00f3jov\u00fdch bob\u016f. Tento druh nakl\u00e1dan\u00e9 zeleniny b\u00fdv\u00e1 k\u0159upav\u00fd a m\u00e1 slanou chu\u0165 misa. \n\n\n\nMisozuke a nukazuke se p\u0159ipravuj\u00ed z podobn\u00fdch druh\u016f zeleniny, nap\u0159\u00edklad okurek, mrkve a lilku, a pouze podle vzhledu m\u016f\u017ee b\u00fdt obt\u00ed\u017en\u00e9 je odli\u0161it. Misozuke je tak\u00e9 obl\u00edbenou metodou uchov\u00e1v\u00e1n\u00ed a marinov\u00e1n\u00ed masa a ryb.\n\n\n\nNejb\u011b\u017en\u011bj\u0161\u00ed tsukemono\n\n\n\nPokud cestujete do Japonska, zde je n\u011bkolik druh\u016f tsukemono, se kter\u00fdmi se pravd\u011bpodobn\u011b setk\u00e1te. Nen\u00ed-li uvedeno jinak, v\u011bt\u0161inu najdete po cel\u00e9 zemi, konkr\u00e9tn\u00ed suroviny jednotliv\u00fdch pokrm\u016f se v\u0161ak mohou li\u0161it region od regionu i dom\u00e1cnost od dom\u00e1cnosti.\n\n\n\n\n\n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Umeboshi\n                Umeboshi jsou japonsk\u00e9 \u0161vestky (p\u0159\u00edbuzn\u00e9 meru\u0148k\u00e1m), kter\u00e9 se sol\u00ed a su\u0161\u00ed. Tyto \u010derven\u00e9 svra\u0161t\u011bl\u00e9 plody jsou mimo\u0159\u00e1dn\u011b slan\u00e9 a kysel\u00e9, existuj\u00ed v\u0161ak i jemn\u011bj\u0161\u00ed varianty. Umeboshi slou\u017e\u00ed jako konzerva\u010dn\u00ed prost\u0159edek a podporuj\u00ed tr\u00e1ven\u00ed. Jed\u00ed se ke v\u0161em druh\u016fm tradi\u010dn\u00edch j\u00eddel a v krabi\u010dk\u00e1ch bento \u010dasto doprov\u00e1zej\u00ed r\u00fd\u017ei. Pat\u0159\u00ed tak\u00e9 k nejobl\u00edben\u011bj\u0161\u00edm n\u00e1pln\u00edm r\u00fd\u017eov\u00fdch koul\u00ed (onigiri).\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Takuan\n                Takuan se p\u0159ipravuje z japonsk\u00e9 \u0159edkve (daikon), kter\u00e1 se su\u0161\u00ed na slunci a nakl\u00e1d\u00e1 do sm\u011bsi soli, r\u00fd\u017eov\u00fdch otrub a cukru. V\u00fdsledkem je sladk\u00e1 a k\u0159upav\u00e1 nakl\u00e1dan\u00e1 \u0159edkev, kter\u00e1 se kr\u00e1j\u00ed na pl\u00e1tky a pod\u00e1v\u00e1 s r\u00fd\u017e\u00ed nebo jin\u00fdmi j\u00eddly. Barva takuanu se pohybuje od nahn\u011bdle b\u00edl\u00e9 a\u017e po z\u00e1\u0159iv\u011b \u017elutou. V prefektu\u0159e Akita se tak\u00e9 ud\u00ed a je obl\u00edben\u00fd pod n\u00e1zvem iburigakko.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Nukazuke\n                Sm\u011bsi nakl\u00e1dan\u00e9 zeleniny nukazuke obsahuj\u00edc\u00ed okurku, mrkev, lilek, daikon nebo tu\u0159\u00edn (kabu) se \u010dasto pod\u00e1vaj\u00ed k sestaven\u00fdm menu (teishoku) nebo jako sou\u010d\u00e1st tradi\u010dn\u00edch j\u00eddel (shokuji).\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Kyuri Asazuke\n                Kyuri asazuke jsou jednodu\u0161e p\u0159ipraven\u00e9 okurky nakl\u00e1dan\u00e9 do soln\u00e9ho n\u00e1levu (shiozuke), n\u011bkdy ochucen\u00e9ho konbu, chilli togarashi a\/nebo octem. Takto se \u010dasto nakl\u00e1daj\u00ed cel\u00e9 okurky pod\u00e1van\u00e9 na \u0161pejli, kter\u00e9 prod\u00e1vaj\u00ed pouli\u010dn\u00ed prodejci na festivalech a na obl\u00edben\u00fdch turistick\u00fdch m\u00edstech, zejm\u00e9na na ja\u0159e a v l\u00e9t\u011b, kdy p\u0159edstavuj\u00ed osv\u011b\u017euj\u00edc\u00ed sva\u010dinu.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Hakusai no Sokusekizuke\n                Hakusai no sokusekizuke je rychle a jednodu\u0161e nakl\u00e1dan\u00e9, lehce osolen\u00e9 pekingsk\u00e9 zel\u00ed hakusai, \u010dasto sm\u00edchan\u00e9 s mrkv\u00ed a okurkou a ochucen\u00e9 k\u016frou yuzu, konbu a chilli togarashi. V\u00fdsledkem je slan\u00e1 a k\u0159upav\u00e1 nakl\u00e1dan\u00e1 zelenina s jemnou citrusovou a pikantn\u00ed chut\u00ed. Jde o jeden z nejb\u011b\u017en\u011bj\u0161\u00edch druh\u016f nakl\u00e1dan\u00e9 zeleniny v Japonsku.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Narazuke\n                Narazuke jsou tmav\u011b hn\u011bd\u00e1 nakl\u00e1dan\u00e1 zelenina poch\u00e1zej\u00edc\u00ed z oblasti Nara, podle n\u00ed\u017e dostala sv\u00e9 jm\u00e9no. Zelenina, obvykle daikon, uri nebo okurka, se na n\u011bkolik let nakl\u00e1d\u00e1 do kal\u016f ze sak\u00e9 (kasuzuke). D\u00edky tomu m\u00e1 v\u00fdraznou a \u0161tiplavou chu\u0165, \u010dasto doprov\u00e1zenou alkoholov\u00fdm t\u00f3nem.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Shibazuke\n                Shibazuke je kj\u00f3tsk\u00e1 specialita z okurky, lilku, list\u016f perily (shiso), z\u00e1zvoru a myogy (p\u0159\u00edbuzn\u00e9 z\u00e1zvoru s jemnou chut\u00ed), nakl\u00e1dan\u00fdch do \u0161vestkov\u00e9ho octa (umezu), vedlej\u0161\u00edho produktu v\u00fdroby nakl\u00e1dan\u00fdch \u0161vestek (umeboshi). Tato fialov\u00e1, slan\u00e1 a m\u00edrn\u011b kysel\u00e1 nakl\u00e1dan\u00e1 zelenina se b\u011b\u017en\u011b pod\u00e1v\u00e1 v kj\u00f3tsk\u00e9 kuchyni.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Senmaizuke\n                Senmaizuke je dal\u0161\u00ed kj\u00f3tsk\u00e1 specialita z nakl\u00e1dan\u00e9 zeleniny. P\u0159ipravuje se z tenk\u00fdch pl\u00e1tk\u016f tu\u0159\u00ednu nakl\u00e1dan\u00fdch do oslazen\u00e9ho octa ochucen\u00e9ho konbu a chilli togarashi. V\u00fdsledn\u00e1 tenk\u00e1 kole\u010dka (senmaizuke znamen\u00e1 nakl\u00e1dan\u00e1 zelenina o tis\u00edci vrstv\u00e1ch) jsou sladkokysel\u00e1 a lehce k\u0159upav\u00e1.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Saikyozuke\n                Saikyozuke (doslova nakl\u00e1dan\u00fd pokrm ze z\u00e1padn\u00edho Kj\u00f3ta) jsou pl\u00e1tky ryby, obvykle b\u011blomas\u00e9, jako je treska nebo halibut, konzervovan\u00e9 a marinovan\u00e9 v past\u011b miso (fermentovan\u00e1 s\u00f3ja). Pl\u00e1tky se pot\u00e9 griluj\u00ed nebo dus\u00ed a pod\u00e1vaj\u00ed tepl\u00e9 \u010di p\u0159i pokojov\u00e9 teplot\u011b. Takto uchovan\u00e1 ryba z\u00edsk\u00e1v\u00e1 d\u00edky misu sladkou, karamelizovanou chu\u0165.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Nozawana\n                Nozawana jsou nakl\u00e1danou specialitou z Nozawa Onsen v prefektu\u0159e Nagano, b\u011b\u017en\u011b se v\u0161ak pod\u00e1vaj\u00ed po cel\u00e9m Japonsku. Nozawana je druh tu\u0159\u00ednov\u00fdch list\u016f, kter\u00e9 se su\u0161\u00ed a nakl\u00e1daj\u00ed do soln\u00e9ho n\u00e1levu ochucen\u00e9ho chilli togarashi a wasabi. M\u00edrn\u011b pikantn\u00ed a slan\u00e9 listy i stonky se kr\u00e1jej\u00ed na kousky velikosti sousta nebo se jemn\u011b sekaj\u00ed jako delik\u00e1tn\u00ed dopln\u011bk j\u00eddel.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Matsumaezuke\n                Matsumaezuke poch\u00e1z\u00ed z m\u011bsta Matsumae na Hokkaidu a p\u0159edstavuje zaj\u00edmavou kombinaci m\u00edstn\u00edch specialit Hokkaida, jako jsou olihe\u0148, konbu, kazunoko (jikry sled\u011b) a mrkev, ochucen\u00fdch sak\u00e9, s\u00f3jovou om\u00e1\u010dkou a mirinem (sladk\u00fdm v\u00ednem na va\u0159en\u00ed). Tento pokrm si z\u00edskal oblibu po cel\u00e9 zemi.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Gari\n                V\u011bt\u0161ina turist\u016f u\u017e pravd\u011bpodobn\u011b zn\u00e1 gari, tenk\u00e9 pl\u00e1tky nasladko nakl\u00e1dan\u00e9ho z\u00e1zvoru pod\u00e1van\u00e9 k sushi. Gari m\u00e1 jemnou, nakyslou chu\u0165 s lehce pikantn\u00edm n\u00e1dechem. J\u00ed se mezi jednotliv\u00fdmi kousky sushi k osv\u011b\u017een\u00ed chu\u0165ov\u00fdch poh\u00e1rk\u016f, aby bylo mo\u017en\u00e9 naplno vychutnat jedine\u010dnou chu\u0165 ka\u017ed\u00e9ho kousku. Gari m\u00e1 p\u0159irozen\u011b sv\u011btle \u017elutou barvu, ale m\u016f\u017ee b\u00fdt tak\u00e9 obarveno nar\u016f\u017eovo.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Beni Shoga\n                Beni shoga je mlad\u00fd z\u00e1zvor nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky a nalo\u017een\u00fd do \u0161vestkov\u00e9ho octa (umezu), vedlej\u0161\u00edho produktu v\u00fdroby nakl\u00e1dan\u00fdch \u0161vestek (umeboshi). Tento jasn\u011b \u010derven\u00fd, slan\u00fd a pikantn\u00ed nakl\u00e1dan\u00fd z\u00e1zvor se pod\u00e1v\u00e1 jako dopln\u011bk r\u016fzn\u00fdch j\u00eddel, nap\u0159\u00edklad gyudonu, takoyaki a yakisoby.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Fukujinzuke\n                Fukujinzuke je sm\u011bs \u0159edkve daikon, lotosov\u00e9ho ko\u0159ene, okurky a lilku nakl\u00e1dan\u00fdch do z\u00e1kladu ze s\u00f3jov\u00e9 om\u00e1\u010dky a sladk\u00e9ho v\u00edna na va\u0159en\u00ed (mirin). Tento sladk\u00fd hn\u011bd\u00fd nebo \u010derven\u00fd dopln\u011bk se pod\u00e1v\u00e1 jako p\u0159\u00edloha k japonsk\u00e9mu kari.\n            \n        \n        \n            \n                \n                    \n                        \n                    \n                \n            \n            \n                Rakkyo\n                Rakkyo jsou nasladko nakl\u00e1dan\u00e9 \u0161alotky pod\u00e1van\u00e9 k japonsk\u00e9mu kari. Nab\u00edzej\u00ed sladk\u00e9 a k\u0159upav\u00e9 sousto, kter\u00e9 stejn\u011b jako fukujinzuke pom\u00e1h\u00e1 zv\u00fdraznit pikantn\u00ed a slan\u00e9 chut\u011b kari.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196295","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=196295"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196295\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16262"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}