{"id":196311,"title":"Japonsk\u00e1 kuchyn\u011b","modified":"2026-10-31T16:51:33+01:00","plain":"Historie japonsk\u00e9 kuchyn\u011b\n\n\n\nJaponskou kuchyni v\u00fdrazn\u011b ovlivnily Korea a \u010c\u00edna. Nejl\u00e9pe ji vystihuj\u00ed slova: jednoduchost, prezentace a sez\u00f3nnost. Po cel\u00e9m sv\u011bt\u011b se japonsk\u00e1 kuchyn\u011b t\u011b\u0161\u00ed \u00fact\u011b a oblib\u011b. Zahrnuje \u0161irokou \u0161k\u00e1lu surovin, \u010d\u00edtaj\u00edc\u00ed v\u00edce ne\u017e 1500 polo\u017eek, p\u0159i\u010dem\u017e \u00fast\u0159edn\u00ed roli hraje r\u00fd\u017ee.\n\n\n\nMoje nejnov\u011bj\u0161\u00ed japonsk\u00e9 recepty\n\n\n\n\n\n    \nPonzu om\u00e1\u010dka p\u0159ipraven\u00e1 doma\n\n4.85\/5 (13)\n12 hodiny hodiny 15 minut minut\n\n\n    \nMizore nabe, japonsk\u00fd hot pot se strouhan\u00fdm daikonem\n\n5\/5 (13)\n50 minut minut\nCharger plus\n\n\n\nJaponsk\u00e1 kuchyn\u011b a vzestup buddhismu\n\n\n\nS roz\u0161\u00ed\u0159en\u00edm buddhismu v Japonsku p\u0159i\u0161el z\u00e1kaz zab\u00edjen\u00ed mnoha druh\u016f zv\u00ed\u0159at a mimo jin\u00e9 i konzumace \u010derven\u00e9ho masa. \n\n\n\nRyby a tofu tak byly velmi obl\u00edben\u00e9 a mnoho recept\u016f na nich do zna\u010dn\u00e9 m\u00edry z\u00e1viselo. Z\u00e1kaz byl zru\u0161en a\u017e v roce 1872 a obyvatel\u00e9 sm\u011bli j\u00edst maso ( ale pouze mimo domov). \n\n\n\nKu\u0159e teriyaki pat\u0159\u00ed mezi nejzn\u00e1m\u011bj\u0161\u00ed japonsk\u00e1 j\u00eddla\n\n\n\nH\u016flky jako znak \u0161lechtick\u00e9ho p\u016fvodu?\n\n\n\nZpo\u010d\u00e1tku pou\u017e\u00edvala h\u016flky pouze \u0161lechta. Proto se \u0159\u00edk\u00e1, \u017ee se japonsk\u00e1 kuchyn\u011b vyv\u00edjela v pr\u016fb\u011bhu mnoha let hospod\u00e1\u0159sk\u00fdch, spole\u010densk\u00fdch a politick\u00fdch zm\u011bn. \n\n\n\nU\u017e samotn\u00e9 pou\u017e\u00edv\u00e1n\u00ed h\u016flek oby\u010dejn\u00fdmi lidmi toti\u017e sv\u011bd\u010d\u00ed o zm\u00edr\u0148ov\u00e1n\u00ed hospod\u00e1\u0159sk\u00e9 a spole\u010densk\u00e9 nerovnosti.\n\n\n\nTradi\u010dn\u00ed japonsk\u00e1 kuchyn\u011b\n\n\n\nTradi\u010dn\u00ed japonsk\u00e1 kuchyn\u011b je zalo\u017eena na r\u00fd\u017ei (nap\u0159\u00edklad v podob\u011b maki sushi), pol\u00e9vce miso a n\u011bkolika dal\u0161\u00edch pokrmech. Japonci kladou velk\u00fd d\u016fraz na sez\u00f3nn\u00ed suroviny. Mezi p\u0159\u00edlohy pat\u0159\u00ed ryby, nakl\u00e1dan\u00e1 zelenina a tepeln\u011b upraven\u00e1 zelenina (nap\u0159\u00edklad restovan\u00e1 jako yasai itame).\n\n\n\nVelmi obl\u00edben\u00e9 jsou tak\u00e9 mo\u0159sk\u00e9 plody a b\u011b\u017enou sou\u010d\u00e1st\u00ed j\u00eddeln\u00ed\u010dku jsou ryby, velmi \u010dasto grilovan\u00e9. Hojn\u011b se pod\u00e1vaj\u00ed i syrov\u00e9 ryby, zn\u00e1m\u00e9 jako sashimi. \n\n\n\nKrom\u011b r\u00fd\u017ee jsou obl\u00edben\u00e9 tak\u00e9 nudle. Dva druhy nudl\u00ed pou\u017e\u00edvan\u00e9 v japonsk\u00fdch pokrmech jsou nudle soba a udon. Soba vyu\u017eijete nap\u0159\u00edklad v lahodn\u00e9m pokrmu zaru soba\n\n\n\nLahodn\u00e9 nudle soba, kter\u00e9 m\u016f\u017eete nam\u00e1\u010det do mentsuyu\n\n\n\nB\u00edl\u00e1 r\u00fd\u017ee va\u0159en\u00e1 v p\u00e1\u0159e se \u010dasto kombinuje s jedn\u00edm \u010di v\u00edce pokrmy. Restovan\u00e9 r\u00fd\u017ei se \u0159\u00edk\u00e1 Yakimeshi. Hlavn\u00ed j\u00eddlo a p\u0159\u00edlohy tradi\u010dn\u011b dopl\u0148uje pol\u00e9vka miso a tsukemono.\n\n\n\nKorejsk\u00e9 a \u010d\u00ednsk\u00e9 vlivy\n\n\n\nKorea p\u0159inesla do Japonska r\u00fd\u017ei, zat\u00edmco \u010c\u00edna s\u00f3jovou om\u00e1\u010dku, ale tak\u00e9 ramen (ano, opravdu!) a studen\u00fd ramen Hiyashi Chuka. Odtud poch\u00e1zej\u00ed i druhy v\u00fdvaru na ramen Chintan a Paitan. Tak\u00e9 tare na tantanmen poch\u00e1z\u00ed odtud a klasick\u00e1 obloha, vep\u0159ov\u00e9 Chashu, m\u00e1 rovn\u011b\u017e ko\u0159eny v \u010c\u00edn\u011b! Stejn\u011b jako slavn\u00e9 nudle yakisoba\n\n\n\nJaponci jed\u00ed nejprve o\u010dima, proto se klade d\u016fraz na serv\u00edrov\u00e1n\u00ed a vzhled pokrmu. Japonsk\u00e9 stolov\u00e1n\u00ed je mnohem v\u00edc ne\u017e pouh\u00e9 j\u00eddlo, je tak\u00e9 p\u0159\u00edle\u017eitost\u00ed k setk\u00e1v\u00e1n\u00ed a komunikaci. Existuj\u00ed i pokrmy propojuj\u00edc\u00ed r\u016fzn\u00e9 vlivy, nap\u0159\u00edklad teppanyaki, kter\u00e9 se inspiruje Z\u00e1padem \n\n\n\nObjev m\u016fj recept na ku\u0159e karaage, slavn\u00e9 japonsk\u00e9 sma\u017een\u00e9 ku\u0159e\n\n\n\nDv\u011b nejd\u016fle\u017eit\u011bj\u0161\u00ed suroviny japonsk\u00e9 kuchyn\u011b jsou dashi (v\u00fdvar z \u0159asy kombu) a s\u00f3jov\u00e1 om\u00e1\u010dka, kter\u00e9 se pou\u017e\u00edvaj\u00ed t\u00e9m\u011b\u0159 ve v\u0161ech pokrmech. Existuj\u00ed t\u0159i druhy s\u00f3jov\u00e9 om\u00e1\u010dky, ale nejpou\u017e\u00edvan\u011bj\u0161\u00ed je tmav\u00e1. Podrobn\u011bji se tomu v\u011bnuji ve sv\u00e9m \u010dl\u00e1nku o druz\u00edch s\u00f3jov\u00fdch om\u00e1\u010dek.\n\n\n\nPoveden\u00fdm spojen\u00edm z\u00e1padn\u00ed a japonsk\u00e9 kuchyn\u011b jsou hov\u011bz\u00ed \u0161p\u00edzy se s\u00fdrem yakitori nebo tak\u00e9 omurice a korokke, hambagu a ku\u0159e nanban\n\n\n\nVypadaj\u00ed l\u00e1kav\u011b, \u017ee?\n\n\n\nHlavn\u00ed charakteristiky modern\u00ed japonsk\u00e9 kuchyn\u011b\n\n\n\nJaponci jed\u00ed v\u0161emi p\u011bti smysly:  chut\u00ed, hmatem, zrakem, sluchem a \u010dichem.\n\n\n\nJaponsk\u00e1 kuchyn\u011b je jednoduch\u00e1, zdrav\u00e1 a lehk\u00e1. Pokrmy se \u010dasto p\u0159ipravuj\u00ed s minimem oleje nebo zcela bez n\u011bj a velk\u00e1 pozornost se v\u011bnuje \u010derstvosti surovin.\n\n\n\nPokrmy se pod\u00e1vaj\u00ed v mal\u00fdch soustech, kter\u00e1 se jed\u00ed h\u016flkami. I masov\u00e9 kuli\u010dky jsou men\u0161\u00ed\n\n\n\nP\u0159\u00edprava a prezentace j\u00eddla se v japonsk\u00e9 kuchyni pova\u017euj\u00ed za skute\u010dn\u00e9 um\u011bn\u00ed\n\n\n\nLahodn\u00e9 japonsk\u00e9 nudle udon b\u011bhem p\u0159\u00edpravy\n\n\n\nJaponsk\u00e1 kuchyn\u011b m\u00e1 spoustu pravidel stolov\u00e1n\u00ed. Nap\u0159\u00edklad srk\u00e1n\u00ed pol\u00e9vek a nudlov\u00fdch pokrm\u016f je v\u00edtan\u00e9, proto\u017ee nazna\u010duje, \u017ee v\u00e1m j\u00eddlo chutn\u00e1 (v\u00fdjimkou jsou pol\u00e9vky s r\u00fd\u017e\u00ed). \n\n\n\nExistuj\u00ed tak\u00e9 ur\u010dit\u00e9 zvyklosti, nap\u0159\u00edklad nikdy nechytat padaj\u00edc\u00ed n\u00e1\u010din\u00ed rukou, nikdy nem\u00edchat wasabi do s\u00f3jov\u00e9 om\u00e1\u010dky, nep\u0159ekusovat j\u00eddlo nap\u016fl, nikdy nepokl\u00e1dat h\u016flky p\u0159es horn\u00ed okraj misky a nikdy nezvedat j\u00eddlo nad \u00farove\u0148 \u00fast.\n\n\n\nSpecifick\u00e9 n\u00e1\u010din\u00ed japonsk\u00e9 kuchyn\u011b\n\n\n\nJaponsk\u00e1 kuchyn\u011b pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b pokrm\u016f n\u00e1stroje a vybaven\u00ed, kter\u00e9 jsou ve sv\u011bt\u011b jedine\u010dn\u00e9.  Zde jsou n\u011bkter\u00e9 z nejb\u011b\u017en\u011bj\u0161\u00edch:\n\n\n\n\nBambusov\u00e9 podlo\u017eky: pom\u00e1haj\u00ed p\u0159i p\u0159\u00edprav\u011b sushi tvarovat suroviny do rolek. Vyr\u00e1b\u011bj\u00ed se... chvilka nap\u011bt\u00ed...z bambusu. Pokud se v\u0161ak rozhodnete p\u0159ipravit temaki, nebudete je pot\u0159ebovat. Stoj\u00ed za zm\u00ednku, \u017ee sashimi nen\u00ed sushi, na rozd\u00edl od nigiri\n\n\n\nKrabi\u010dka na bento: m\u00e1 speci\u00e1ln\u00ed p\u0159ihr\u00e1dku a umo\u017e\u0148uje p\u0159en\u00e1\u0161et ob\u011bd nebo n\u00e1dob\u00ed.\n\n\n\nH\u016flky: kuchy\u0148sk\u00e9 h\u016flky se naz\u00fdvaj\u00ed saibashi a jsou dvakr\u00e1t del\u0161\u00ed ne\u017e j\u00eddeln\u00ed h\u016flky. Hod\u00ed se nap\u0159\u00edklad k p\u0159en\u00e1\u0161en\u00ed lahodn\u00fdch kousk\u016f tonkatsu nebo ku\u0159ete katsu do katsudonu\n\n\n\nPodlo\u017eka pod h\u016flky: naz\u00fdv\u00e1 se tak\u00e9 hashioki a slou\u017e\u00ed k odkl\u00e1d\u00e1n\u00ed h\u016flek v souladu s japonskou etiketou, podle n\u00ed\u017e se h\u016flky nikdy nepokl\u00e1daj\u00ed p\u0159\u00edmo na st\u016fl.\n\n\n\n\nKrom\u011b toho lze zm\u00ednit dal\u0161\u00ed vybaven\u00ed, jako jsou prk\u00e9nka, no\u017ee, s\u00edtka na miso, hmo\u017ed\u00ed\u0159e a pali\u010dky, hranat\u00e9 p\u00e1nve na omelety tamagoyaki, \u0161pejle na \u0161p\u00edzy, ... kter\u00e9 se v japonsk\u00e9 kuchyni rovn\u011b\u017e hojn\u011b pou\u017e\u00edvaj\u00ed. \n\n\n\nGrilov\u00e1n\u00ed a zase grilov\u00e1n\u00ed!\n\n\n\nJaponsk\u00e1 kuchyn\u011b nab\u00edz\u00ed tak\u00e9 nep\u0159ebern\u00e9 mno\u017estv\u00ed grilovan\u00fdch pokrm\u016f. Za zm\u00ednku stoj\u00ed p\u0159edev\u0161\u00edm lahodn\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy yakitori nebo kuli\u010dky tsukune, proslul\u00e9 po cel\u00e9m sv\u011bt\u011b. A pr\u00e1vem, jsou toti\u017e v\u00fdborn\u00e9! Mimochodem, tady najdete m\u016fj recept na om\u00e1\u010dku yakitori\n\n\n\n\n\n\n\nJaponsk\u00e9 pln\u011bn\u00e9 knedl\u00ed\u010dky\n\n\n\nRozmanitost pln\u011bn\u00fdch knedl\u00ed\u010dk\u016f v japonsk\u00e9 kuchyni je pozoruhodn\u00e1 a zdaleka se neomezuje jen na zn\u00e1m\u00e9 gyoza. Gyoza se svou chutnou n\u00e1pln\u00ed zabalenou v tenk\u00e9m t\u011bst\u011b na gyoza si z\u00edskaly chu\u0165ov\u00e9 bu\u0148ky lid\u00ed po cel\u00e9m sv\u011bt\u011b. \n\n\n\n\n\n\n\nObjevit si v\u0161ak zaslou\u017e\u00ed i n\u011bkolik dal\u0161\u00edch druh\u016f knedl\u00ed\u010dk\u016f. Nap\u0159\u00edklad shumai jsou knedl\u00ed\u010dky va\u0159en\u00e9 v p\u00e1\u0159e, obvykle pln\u011bn\u00e9 mlet\u00fdm vep\u0159ov\u00fdm masem a krevetami, \u010dasto pod\u00e1van\u00e9 v restaurac\u00edch dim sum. \n\n\n\nNikuman jsou boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e s vep\u0159ovou n\u00e1pln\u00ed a v zim\u011b p\u0159edstavuj\u00ed obl\u00edbenou sva\u010dinu. Tak\u00e9 har gow kantonsk\u00e9ho p\u016fvodu si d\u00edky sv\u00e9mu pr\u016fsvitn\u00e9mu t\u011bstu a krevetov\u00e9 n\u00e1plni na\u0161ly m\u00edsto v japonsk\u00e9 kuchyni.\n\n\n\nA kone\u010dn\u011b udon gyoza, sma\u017een\u00e9 knedl\u00ed\u010dky s nudlemi udon, p\u0159edstavuj\u00ed jedine\u010dnou a lahodnou variantu. Trochu podobn\u011b jako sma\u017een\u00e9 tofu v kitsune udon nebo tak\u00e9 niku udon. Ka\u017ed\u00fd z t\u011bchto druh\u016f knedl\u00ed\u010dk\u016f nab\u00edz\u00ed jedine\u010dn\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek, kter\u00fd sv\u011bd\u010d\u00ed o bohatstv\u00ed a rozmanitosti japonsk\u00e9 kuchyn\u011b.\n\n\n\nUm\u011bn\u00ed donburi\n\n\n\nOyakodon (\u89aa\u5b50\u4e3c) je v\u00fdznamn\u00fdm \u010dlenem rozs\u00e1hl\u00e9 rodiny donburi, kategorie japonsk\u00fdch j\u00eddel oslavuj\u00edc\u00edch jednoduchost a bohatstv\u00ed chut\u00ed v jedin\u00e9 misce. Pro donburi je typick\u00e9 pod\u00e1v\u00e1n\u00ed ve velk\u00e9 misce r\u00fd\u017ee o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 15 cm, dopln\u011bn\u00e9 r\u016fzn\u00fdmi oblohami, jako jsou ajitsuke tamago nebo onsen tamago, by\u0165 druh\u00e1 mo\u017enost by byla pon\u011bkud netradi\u010dn\u00ed. \n\n\n\nTento zp\u016fsob pod\u00e1v\u00e1n\u00ed je nejen praktick\u00fd, ale umo\u017e\u0148uje tak\u00e9 dokonal\u00e9 propojen\u00ed chut\u00ed r\u00fd\u017ee a jej\u00edch dopl\u0148k\u016f.\n\n\n\nZkr\u00e1tka: \u201eusma\u017eil jsem vep\u0159ov\u00e9 a dal ho na r\u00fd\u017ei s trochou om\u00e1\u010dky\u201c zn\u00ed jako nevyv\u00e1\u017een\u00e9 j\u00eddlo, ale \u201eK ob\u011bdu jsem si vychutnal lahodn\u00e9 Katsu-donburi\u201c u\u017e p\u0159ed kolegy p\u016fsob\u00ed hned noblesn\u011bji.\n\n\n\nMezi nejobl\u00edben\u011bj\u0161\u00ed varianty pat\u0159\u00ed Gyudon (\u725b\u4e3c), v n\u011bm\u017e se tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho, nikoli vep\u0159ov\u00e9ho, jak se n\u011bkdy myln\u011b uv\u00e1d\u00ed, dus\u00ed s cibul\u00ed v lehk\u00e9 om\u00e1\u010dce a vytv\u00e1\u0159ej\u00ed harmonii sladk\u00fdch a slan\u00fdch chut\u00ed. \n\n\n\nSoboro don se zase p\u0159ipravuje z lahodn\u011b ochucen\u00e9ho mlet\u00e9ho masa\n\n\n\nPokrm Katsudon (\u30ab\u30c4\u4e3c) tvo\u0159\u00ed obalovan\u00e9 a sma\u017een\u00e9 pl\u00e1tky vep\u0159ov\u00e9ho masa p\u0159elit\u00e9 roz\u0161lehan\u00fdm vejcem a dokonale tepeln\u011b upraven\u00e9. Tato kombinace nab\u00edz\u00ed k\u0159upavou texturu a p\u0159\u00edjemn\u011b syt\u00fd z\u00e1\u017eitek, kter\u00fd milovn\u00edci japonsk\u00e9 kuchyn\u011b velmi oce\u0148uj\u00ed. Jako vep\u0159ovou alternativu bez sma\u017een\u00ed vyzkou\u0161ejte butadon nebo variantu s miso, miso katsu\n\n\n\nKult hotov\u00fdch j\u00eddel\n\n\n\nNechce se mi ps\u00e1t cel\u00fd rom\u00e1n o japonsk\u00e9 firemn\u00ed kultu\u0159e, ale \u0159ekn\u011bme, \u017ee pr\u00e1v\u011b ona je z velk\u00e9 \u010d\u00e1sti zodpov\u011bdn\u00e1 (v dobr\u00e9m i zl\u00e9m) za celou \u0159adu prvk\u016f modern\u00ed japonsk\u00e9 gastronomie. Jej\u00edm v\u00fdsledkem jsou donburi s sebou, sendvi\u010de \"sando\", nap\u0159\u00edklad katsu sando nebo tamago sando, i velk\u00e1 obliba pr\u016fmyslov\u00fdch dochucovadel a va\u0159en\u00ed, kter\u00e9 je v podstat\u011b jen skl\u00e1d\u00e1n\u00edm hotov\u00fdch slo\u017eek.\n\n\n\nRychl\u00e9 japonsk\u00e9 j\u00eddlo: r\u00fd\u017ee uva\u0159en\u00e1 s dashi v pr\u00e1\u0161ku, kupovan\u00e9 furikake, om\u00e1\u010dka tonkatsu z lahve a majon\u00e9za Kewpie. Up\u0159\u00edmn\u011b, je to v\u00fdborn\u00e9. Marketingov\u00e1 odd\u011blen\u00ed ale r\u00e1da schov\u00e1vaj\u00ed za japonsk\u00e9 n\u00e1zvy n\u011bco, co je zhruba asijskou obdobou t\u011bstovin + kostky buj\u00f3nu + ke\u010dupu + majon\u00e9zy + bylinek. Na\u0161t\u011bst\u00ed m\u00e1 ka\u017ed\u00e1 z t\u011bchto slo\u017eek \"dom\u00e1c\u00ed\" alternativu, ale nemyslete si, \u017ee j\u00edst japonsky = j\u00edst v\u017edy zdrav\u011b. \n\n\n\nJaponsk\u00e9 dezerty\n\n\n\nAmeri\u010dan\u00e9 um\u011bj\u00ed dezerty, ale Japonci se sv\u00fdmi slavn\u00fdmi wagashi tak\u00e9! Existuj\u00ed jich stovky a jsou nesm\u00edrn\u011b rozmanit\u00e9. Wagashi jsou tradi\u010dn\u00ed japonsk\u00e9 sladkosti, nej\u010dast\u011bji pod\u00e1van\u00e9 k \u010daji (zejm\u00e9na p\u0159i \u010dajov\u00e9m ob\u0159adu). \n\n\n\nVyzna\u010duj\u00ed se jemnost\u00ed, nevt\u00edrav\u00fdmi chut\u011bmi (\u010dasto na b\u00e1zi pasty z \u010derven\u00fdch fazol\u00ed anko, lepkav\u00e9 r\u00fd\u017ee, mouky nebo agaru) a p\u0159edev\u0161\u00edm svou estetikou: tvary, barvy a vzory p\u0159ipom\u00ednaj\u00ed ro\u010dn\u00ed obdob\u00ed, kv\u011btiny \u010di p\u0159\u00edrodu. Wagashi nen\u00ed jen oby\u010dejn\u00fd dezert, ale drobn\u00e9 pom\u00edjiv\u00e9 um\u011bleck\u00e9 d\u00edlo, kter\u00e9 vyzdvihuje jednoduchost a harmonii.\n\n\n\nDaifuku mochi nebo tak\u00e9 zmrzlinov\u00e9 mochi pat\u0159\u00ed mezi nejobl\u00edben\u011bj\u0161\u00ed japonsk\u00e9 dezerty. Z podobn\u00e9ho t\u011bsta se p\u0159ipravuj\u00ed tak\u00e9 mitarashi dango\n\n\n\nNov\u011bj\u0161\u00edm vyn\u00e1lezem jsou nad\u00fdchan\u00e9 japonsk\u00e9 l\u00edvance, recept najdete po kliknut\u00ed sem. P\u0159i jejich jeden\u00ed m\u00e1te pocit, jako byste jedli obl\u00e1\u010dky\n\n\n\n\n\n\n\nZm\u00ednit m\u016f\u017eeme tak\u00e9 v\u0161echny \"p\u0159\u00edrodn\u00ed\" suroviny pou\u017e\u00edvan\u00e9 t\u00e9m\u011b\u0159 v p\u016fvodn\u00ed podob\u011b, nap\u0159\u00edklad ka\u0161tany nebo bat\u00e1ty (t\u0159eba v pokrmu daigaku-imo)\n\n\n\nTakikomigohan\n\n\n\nV Japonsku ozna\u010duje v\u00fdraz \u201eTakikomigohan\u201c druh pokrmu, p\u0159i jeho\u017e p\u0159\u00edprav\u011b se r\u00fd\u017ee va\u0159\u00ed spole\u010dn\u011b s r\u016fzn\u00fdmi surovinami, a nas\u00e1kne tak v\u0161echny jejich chut\u011b. Nap\u0159\u00edklad Mame Gohan je takikomigohan z japonsk\u00e9 r\u00fd\u017ee ochucen\u00e9 dashi, hr\u00e1\u0161ku, s\u00f3jov\u00e9 om\u00e1\u010dky a n\u011bkolika dal\u0161\u00edch dochucovadel.\n\n\n\nExistuje mnoho variant takikomigohan, nap\u0159\u00edklad Tai-Meshi, Ayu-Meshi nebo Gomoku-Meshi. Posledn\u00ed jmenovan\u00e9 se p\u0159ipravuje s houbami shiitake, bambusov\u00fdmi v\u00fdhonky, ko\u0159enem lopuchu, s\u00f3jov\u00fdmi kl\u00ed\u010dky a kousky ku\u0159ete. \n\n\n\nHlavn\u00ed ko\u0159en\u00ed a dochucovadla japonsk\u00e9 kuchyn\u011b\n\n\n\nJaponsk\u00e1 kuchyn\u011b pou\u017e\u00edv\u00e1 \u010dty\u0159i z\u00e1kladn\u00ed chut\u011b: s\u016fl, cukr, ocet a miso. Mezidochucovadla a aromatick\u00e9 suroviny pou\u017e\u00edvan\u00e9 v japonsk\u00e9 kuchyni pat\u0159\u00ed:\n\n\n\nMiso (s\u00f3jov\u00e1 pasta): s\u00f3jov\u00e1 pasta neboli miso se vyr\u00e1b\u00ed ze s\u00f3ji s p\u0159\u00eddavkem je\u010dmene nebo r\u00fd\u017ee. Pou\u017e\u00edv\u00e1 se do pol\u00e9vek, ale tak\u00e9 jako marin\u00e1da, nap\u0159\u00edklad na lososa s miso\n\n\n\nBeni-shouga: pou\u017e\u00edv\u00e1 se k dochucen\u00ed japonsk\u00fdch slan\u00fdch placek (okonomiyaki) a yakisoba (restovan\u00fdch nudl\u00ed). V podstat\u011b jde o z\u00e1zvor nakl\u00e1dan\u00fd v \u010derven\u00e9 soli.\n\n\n\nMitsuba: naz\u00fdv\u00e1 se tak\u00e9 japonsk\u00e1 petr\u017eel a hojn\u011b se pou\u017e\u00edv\u00e1 v donburi\n\n\n\nWasabi: pod\u00e1v\u00e1 se jako dopln\u011bk k sushi a sashimi \n\n\n\nSu : naz\u00fdv\u00e1 se tak\u00e9 r\u00fd\u017eov\u00fd ocet a m\u00e1 zlatavou barvu. Tento ocet m\u00e1 jemn\u00e9 aroma a je m\u00e9n\u011b ostr\u00fd ne\u017e b\u00edl\u00fd ocet.\n\n\n\nSak\u00e9: nejzn\u00e1m\u011bj\u0161\u00ed japonsk\u00fd alkoholick\u00fd n\u00e1poj. Najdete ho v mnoha om\u00e1\u010dk\u00e1ch a marin\u00e1d\u00e1ch.\n\n\n\nMirin: velmi sladk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno, kter\u00e9 se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm p\u0159i va\u0159en\u00ed, nikoli k pit\u00ed. Klikni sem a p\u0159e\u010dti si m\u016fj podrobn\u00fd \u010dl\u00e1nek na toto t\u00e9ma.\n\n\n\n\n\n\n\nShichimi : shichimi je sm\u011bs sedmi druh\u016f ko\u0159en\u00ed. Obvykle obsahuje su\u0161en\u00fd z\u00e1zvor, \u0159asu nori nebo aonori, b\u00edl\u00fd sezam, \u010derven\u00e9 chilli, mlet\u00fd pep\u0159 sansho, su\u0161enou mandarinkovou k\u016fru a konopn\u00e1 sem\u00ednka.\n\n\n\nYuzu - koshou : velmi pikantn\u00ed dochucovadlo z yuzu, cedr\u00e1tu, mlet\u00e9ho zelen\u00e9ho chilli a soli.\n\n\n\nGoma: \u010dern\u00e1 a b\u00edl\u00e1 sezamov\u00e1 sem\u00ednka pou\u017e\u00edvan\u00e1 na ozdoben\u00ed pol\u00e9vek, do z\u00e1livek a jako jedna ze surovin pro goma tofu\n\n\n\nShiso : pat\u0159\u00ed do stejn\u00e9 \u010deledi jako m\u00e1ta a pou\u017e\u00edv\u00e1 se cel\u00e9 nebo nasekan\u00e9 v mnoha j\u00eddlech, nap\u0159\u00edklad v sushi, tempu\u0159e, zeln\u00e9m sal\u00e1tu, ...\n\n\n\nCitrus yuzu : m\u00e1 v\u00fdrazn\u011b kyselou chu\u0165 a pou\u017e\u00edv\u00e1 se k dochucen\u00ed pol\u00e9vek nebo du\u0161en\u00fdch pokrm\u016f. Lze z n\u011bj p\u0159ipravit \u010daj yuzu\n\n\n\nZ\u00e1zvor myouga: jedn\u00e1 se o jedl\u00e9 kv\u011btn\u00ed poup\u011b s velmi osv\u011b\u017euj\u00edc\u00edm aroma.\n\n\n\nOm\u00e1\u010dka teriyaki: sladk\u00e1 om\u00e1\u010dka, kterou najdete prakticky ve v\u0161ech japonsk\u00fdch restaurac\u00edch. Klikni sem pro m\u016fj recept a dal\u0161\u00ed informace o tomto bo\u017esk\u00e9m elix\u00edru.\n\n\n\nKatsuobushi: naz\u00fdv\u00e1 se tak\u00e9 vlo\u010dky z bonita. Najdete ho v\u0161ude, pou\u017e\u00edv\u00e1 se nap\u0159\u00edklad k p\u0159\u00edprav\u011b dashi\n\n\n\nOm\u00e1\u010dka tamari: typicky japonsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka s mimo\u0159\u00e1dnou chut\u00ed\n\n\n\nHouby enoki: drobn\u00e9 lahodn\u00e9 houby, kter\u00e9 si v posledn\u00edch letech z\u00edskaly velkou oblibu\n\n\n\n\n\n\n\nB\u00edl\u00e1 \u0159edkev neboli daikon: velk\u00e1 klasika, kter\u00e1 se j\u00ed ve v\u0161ech podob\u00e1ch: syrov\u00e1, va\u0159en\u00e1, v sal\u00e1tu, jako tsukemono atd.\n\n\n\nPasta z \u010dern\u00e9ho sezamu: pou\u017e\u00edv\u00e1 se v mnoha sladkostech\n\n\n\nAnko neboli sladk\u00e1 pasta z \u010derven\u00fdch fazol\u00ed: stejn\u011b jako sezamov\u00e1 pasta se pou\u017e\u00edv\u00e1 v mnoha sladkostech, nap\u0159\u00edklad v dorayaki\n\n\n\nR\u00fd\u017ee: v Japonsku se p\u011bstuje a konzumuje mnoho druh\u016f r\u00fd\u017ee\n\n\n\nFurikake: lahodn\u00e9 dochucovadlo, kter\u00e9 si m\u016f\u017eete p\u0159ipravit doma podle m\u00e9ho receptu na furikake\n\n\n\nMasago: zn\u00e1m\u00e9 tak\u00e9 jako jikry hu\u0148\u00e1\u010dka, masago se hojn\u011b pou\u017e\u00edv\u00e1 v sushi\n\n\n\nJaponsk\u00e9 kari ko\u0159en\u00ed: naprost\u00fd z\u00e1klad pro lahodn\u00e9 dom\u00e1c\u00ed japonsk\u00e9 kari\n\n\n\nJaponsk\u00e1 kari j\u00ed\u0161ka: tajn\u00e1 surovina, d\u00edky n\u00ed\u017e se japonsk\u00e9 kari a pota\u017emo i slavn\u00e9 katsu curry povedou poka\u017ed\u00e9\n\n\n\nHouby shimeji \n\n\n\nS\u00f3jov\u00e9 kl\u00ed\u010dky\n\n\n\nVejce: v japonsk\u00e9 kuchyni se pou\u017e\u00edvaj\u00ed velmi hojn\u011b, \u010dasto sm\u00edchan\u00e1 s majon\u00e9zou Kewpie jako v japonsk\u00e9m bramborov\u00e9m sal\u00e1tu, nebo tak\u00e9 v tamago kake gohan\n\n\n\n\u0158asa wakame na p\u0159\u00edpravu slavn\u00e9ho sal\u00e1tu wakame\n\n\n\nKuzu na zahu\u0161\u0165ov\u00e1n\u00ed om\u00e1\u010dek\n\n\n\nPep\u0159 sansho p\u0159ipom\u00ednaj\u00edc\u00ed se\u010du\u00e1nsk\u00fd pep\u0159, kter\u00fd se pou\u017e\u00edv\u00e1 nap\u0159\u00edklad v togarashi\n\n\n\nKamaboko: druh v\u00fdrobku z ryb\u00ed pasty, mezi kter\u00fd pat\u0159\u00ed i slavn\u00e9 narutomaki\n\n\n\nOm\u00e1\u010dka unagi: p\u016fvodn\u011b se p\u0159ipravovala z \u00faho\u0159\u00edho v\u00fdvaru, recept se postupn\u011b zjednodu\u0161il, ale st\u00e1le se pou\u017e\u00edv\u00e1 ke glazov\u00e1n\u00ed \u00faho\u0159\u016f\n\n\n\nOm\u00e1\u010dka yakiniku: pou\u017e\u00edv\u00e1 se p\u0159i stejnojmenn\u00e9m grilov\u00e1n\u00ed\n\n\n\nOm\u00e1\u010dka yakisoba pou\u017e\u00edvan\u00e1 do stejnojmenn\u00fdch restovan\u00fdch nudl\u00ed\n\n\n\nOm\u00e1\u010dka goma dare, lahodn\u00e1 japonsk\u00e1 sezamov\u00e1 z\u00e1livka\n\n\n\nShoyu (japonsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka): nejb\u011b\u017en\u011bj\u0161\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka v Japonsku (chu\u0165ov\u011b \u201ekulat\u011bj\u0161\u00ed\u201c a \u010dasto leh\u010d\u00ed ne\u017e tamari), z\u00e1klad mnoha om\u00e1\u010dek, v\u00fdvar\u016f a marin\u00e1d.\n\n\n\nPonzu: s\u00f3jov\u00e1 om\u00e1\u010dka sm\u00edchan\u00e1 s citrusy (\u010dasto yuzu nebo sudachi), ide\u00e1ln\u00ed k nam\u00e1\u010den\u00ed grilovan\u00e9ho masa, gyoza, shabu-shabu a k sal\u00e1t\u016fm.\n\n\n\nKonbu (kombu): \u0159asa bohat\u00e1 na umami, nezbytn\u00e1 pro p\u0159\u00edpravu dashi (v\u00fdvaru) a ochucen\u00ed r\u00fd\u017ee, du\u0161en\u00e9 zeleniny nebo tsukemono.\n\n\n\nNori: pl\u00e1tky su\u0161en\u00e9 \u0159asy pou\u017e\u00edvan\u00e9 na maki, onigiri, ozdoben\u00ed misek r\u00fd\u017ee a dod\u00e1n\u00ed mo\u0159sk\u00e9ho n\u00e1dechu.\n\n\n\nAonori: vlo\u010dky zelen\u00e9 \u0159asy, hojn\u011b pou\u017e\u00edvan\u00e9 k z\u00e1v\u011bre\u010dn\u00e9mu dochucen\u00ed okonomiyaki, takoyaki a nudl\u00ed.\n\n\n\nDashi: z\u00e1kladn\u00ed v\u00fdvar japonsk\u00e9 kuchyn\u011b (konbu + katsuobushi, n\u011bkdy shiitake nebo niboshi), kl\u00ed\u010dov\u00e1 slo\u017eka pol\u00e9vek, om\u00e1\u010dek a du\u0161en\u00fdch pokrm\u016f.\n\n\n\nNiboshi: drobn\u00e9 su\u0161en\u00e9 sardinky \u010di an\u010dovi\u010dky, pou\u017e\u00edvan\u00e9 pro v\u00fdrazn\u011bj\u0161\u00ed dashi s \u201eryb\u011bj\u0161\u00ed\u201c chut\u00ed.\n\n\n\nShiro dashi: koncentr\u00e1t sv\u011btl\u00e9ho dashi (sv\u011btlej\u0161\u00ed barvy), praktick\u00fd k ochucen\u00ed pol\u00e9vek, tamagoyaki, nimono a jemn\u00fdch pokrm\u016f.\n\n\n\nMentsuyu (tsuyu): z\u00e1klad om\u00e1\u010dky na soba\/udon (dashi + s\u00f3jov\u00e1 om\u00e1\u010dka + mirin), pou\u017e\u00edvan\u00fd tak\u00e9 jako marin\u00e1da nebo rychl\u00e1 om\u00e1\u010dka.\n\n\n\nOm\u00e1\u010dka tonkatsu: hust\u00e1 sladkoslan\u00e1 om\u00e1\u010dka (japonsk\u00e1 obdoba worcestersk\u00e9 om\u00e1\u010dky), pod\u00e1van\u00e1 s tonkatsu, korokke a katsu curry.\n\n\n\nOm\u00e1\u010dka okonomiyaki: podobn\u00e1 om\u00e1\u010dce tonkatsu, ale \u010dasto o n\u011bco slad\u0161\u00ed a ovocn\u011bj\u0161\u00ed, nepostradateln\u00e1 na okonomiyaki.\n\n\n\nMajon\u00e9za Kewpie: hutn\u011bj\u0161\u00ed japonsk\u00e1 majon\u00e9za s v\u00fdrazn\u00fdm umami, pou\u017e\u00edvan\u00e1 do sal\u00e1t\u016f, sando, okonomiyaki a om\u00e1\u010dek.\n\n\n\nKarashi: ostr\u00e1 japonsk\u00e1 ho\u0159\u010dice, pod\u00e1van\u00e1 s oden, natto, tonkatsu nebo du\u0161en\u00fdmi pokrmy.\n\n\n\nUmeboshi: slan\u00e1 a kysel\u00e1 \u0161vestka, pou\u017e\u00edvan\u00e1 jako dochucovadlo (k r\u00fd\u017ei, onigiri) nebo k o\u017eiven\u00ed om\u00e1\u010dek a z\u00e1livek.\n\n\n\nUmezu: \u0161vestkov\u00fd \u201eocet\u201c (n\u00e1lev z umeboshi), velmi praktick\u00fd na dochucov\u00e1n\u00ed, nakl\u00e1d\u00e1n\u00ed zeleniny a dod\u00e1n\u00ed ovocn\u00e9 kyselosti.\n\n\n\nShio-k\u014dji : fermentovan\u00e1 pasta (k\u014dji + s\u016fl), pou\u017e\u00edvan\u00e1 jako marin\u00e1da ke zk\u0159eh\u010den\u00ed a dod\u00e1n\u00ed v\u00fdrazn\u00e9ho umami masu, ryb\u00e1m a zelenin\u011b.\n\n\n\nKinako: mouka z pra\u017een\u00e9 s\u00f3ji, hojn\u011b pou\u017e\u00edvan\u00e1 ve sladkostech (mochi, dango) pro svou o\u0159\u00ed\u0161kovou chu\u0165.\n\n\n\nMatcha: pr\u00e1\u0161kov\u00fd zelen\u00fd \u010daj, pou\u017e\u00edvan\u00fd ve sladkostech a n\u00e1poj\u00edch, ale tak\u00e9 k ochucen\u00ed n\u011bkter\u00fdch om\u00e1\u010dek a dezert\u016f.\n\n\n\nSake kasu: kaly ze sak\u00e9, pou\u017e\u00edvan\u00e9 v marin\u00e1d\u00e1ch (kasuzuke), kter\u00e9 ryb\u00e1m a masu dod\u00e1vaj\u00ed jemn\u011b nasl\u00e1dlou fermentovanou chu\u0165.\n\n\n\nNatto: fermentovan\u00e1 s\u00f3ja s charakteristickou v\u016fn\u00ed, velmi bohat\u00e1 na umami, \u010dasto pod\u00e1van\u00e1 na r\u00fd\u017ei s ho\u0159\u010dic\u00ed karashi a s\u00f3jovou om\u00e1\u010dkou.\n\n\n\nKatsuobushi v pr\u00e1\u0161ku (kezuriko): jemn\u00e1 verze vlo\u010dek, praktick\u00e1 k rychl\u00e9mu dochucen\u00ed okonomiyaki, yakisoba, pol\u00e9vek a r\u00fd\u017ee.\n\n\n\nTenkasu (agedama): sma\u017een\u00e9 kous\u00ed\u010dky tempurov\u00e9ho t\u011bst\u00ed\u010dka, p\u0159id\u00e1van\u00e9 pro k\u0159upavost do udon, okonomiyaki nebo sal\u00e1t\u016f.\n\n\n\nGari: tence nakr\u00e1jen\u00fd nakl\u00e1dan\u00fd z\u00e1zvor, pod\u00e1van\u00fd k sushi pro \u201eo\u010di\u0161t\u011bn\u00ed\u201c chu\u0165ov\u00fdch bun\u011bk mezi sousty.\n\n\n\nSatsuma-age: sma\u017een\u00e1 ryb\u00ed placi\u010dka (obdoba sma\u017een\u00e9ho kamaboko), velmi b\u011b\u017en\u00e1 v oden a du\u0161en\u00fdch pokrmech.\n\n\n\nAbura-age: sma\u017een\u00e9 tofu ve form\u011b kapsy, pou\u017e\u00edvan\u00e9 v inari-zushi, pol\u00e9vk\u00e1ch (kitsune udon) a du\u0161en\u00fdch pokrmech.\n\n\n\nAtsu-age: siln\u011bj\u0161\u00ed sma\u017een\u00e9 tofu, ide\u00e1ln\u00ed do nimono (du\u0161en\u00fdch pokrm\u016f) a restovan\u00fdch j\u00eddel.\n\n\n\nYuba: \u201e\u0161kraloup\u201c ze s\u00f3jov\u00e9ho ml\u00e9ka, jemn\u00fd a velmi cen\u011bn\u00fd ve vyt\u0159\u00edben\u00e9 kuchyni (zejm\u00e9na v Kj\u00f3tu).\n\n\n\nKombu-cha: pr\u00e1\u0161ek \u010di n\u00e1lev z kombu, pou\u017e\u00edvan\u00fd k rychl\u00e9mu dochucen\u00ed (r\u00fd\u017ee, nakl\u00e1dan\u00e9 zeleniny, z\u00e1livek).\n\n\n\nSudachi: mal\u00fd, velmi aromatick\u00fd japonsk\u00fd citrus, pou\u017e\u00edvan\u00fd podobn\u011b jako yuzu (k\u016fra i \u0161\u0165\u00e1va) na ryby, soba a do om\u00e1\u010dek.\n\n\n\nKabosu: japonsk\u00fd citrus podobn\u00fd sudachi, v\u00fdborn\u00fd do ponzu, ke grilovan\u00fdm pokrm\u016fm a ryb\u00e1m.\n\n\n\nD\u017eem z ume (ume no kajitsu \/ sladk\u00e1 pasta ume): sladk\u00fd p\u0159\u00edpravek z japonsk\u00fdch \u0161vestek, pou\u017e\u00edvan\u00fd do dezert\u016f nebo k lehk\u00e9mu glazov\u00e1n\u00ed.\n\n\n\nTogarashi (ichimi): mlet\u00e9 japonsk\u00e9 \u010derven\u00e9 chilli, pou\u017e\u00edvan\u00e9 k pikantn\u00edmu dochucen\u00ed udon, ramenu, yakitori a om\u00e1\u010dek.\n\n\n\n\u010cerven\u00e9 miso (aka miso): v\u00fdrazn\u011bj\u0161\u00ed a slan\u011bj\u0161\u00ed miso, ide\u00e1ln\u00ed do siln\u00fdch pol\u00e9vek, marin\u00e1d a om\u00e1\u010dek.\n\n\n\nB\u00edl\u00e9 miso (shiro miso): jemn\u011bj\u0161\u00ed a lehce nasl\u00e1dl\u00e9 miso, hojn\u011b pou\u017e\u00edvan\u00e9 do jemn\u00fdch pol\u00e9vek a n\u011bkter\u00fdch om\u00e1\u010dek.\n\n\n\nMugi miso: miso na b\u00e1zi je\u010dmene s rustik\u00e1ln\u011bj\u0161\u00ed chut\u00ed, b\u011b\u017en\u00e9 v n\u011bkter\u00fdch regionech.\n\n\n\nKome miso: miso na b\u00e1zi r\u00fd\u017ee, \u010dasto chu\u0165ov\u011b vyv\u00e1\u017een\u00e9 a v\u0161estrann\u00e9.\n\n\n\nDengaku miso: zahu\u0161t\u011bn\u00e9 sladkoslan\u00e9 miso (\u010dasto s mirinem \u010di cukrem), pou\u017e\u00edvan\u00e9 k pot\u00edr\u00e1n\u00ed tofu, lilku a konnyaku.\n\n\n\nSak\u00e9 na va\u0159en\u00ed (ryorishu): sak\u00e9 ur\u010den\u00e9 p\u0159\u00edmo k va\u0159en\u00ed, pou\u017e\u00edvan\u00e9 k odstran\u011bn\u00ed ne\u017e\u00e1douc\u00edch pach\u016f a zjemn\u011bn\u00ed chuti om\u00e1\u010dek.\n\n\n\nCukr kurozat\u014d: hn\u011bd\u00fd cukr z Okinawy s hlub\u0161\u00ed chut\u00ed, pou\u017e\u00edvan\u00fd do dezert\u016f a n\u011bkter\u00fdch om\u00e1\u010dek.\n\n\n\nMalt\u00f3za (mizuame): hust\u00fd sirup pou\u017e\u00edvan\u00fd v japonsk\u00fdch cukrovink\u00e1ch a k dod\u00e1n\u00ed lesku a textury polev\u00e1m.\n\n\n\nKanten: \u017eel\u00edrovac\u00ed prost\u0159edek na b\u00e1zi agaru, hojn\u011b pou\u017e\u00edvan\u00fd v japonsk\u00fdch dezertech (yokan, \u017eel\u00e9).\n\n\n\nWarabi mochi-ko: \u0161krob pou\u017e\u00edvan\u00fd k vytvo\u0159en\u00ed vl\u00e1\u010dn\u00e9 a pru\u017en\u00e9 textury (warabi mochi a n\u011bkter\u00e9 sladkosti).\n\n\n\nKonnyaku: gel z konjaku, velmi b\u011b\u017en\u00fd v oden a du\u0161en\u00fdch pokrmech, s pevnou texturou a n\u00edzk\u00fdm obsahem kalori\u00ed.\n\n\n\nGoma abura (sezamov\u00fd olej): velmi aromatick\u00fd olej, pou\u017e\u00edvan\u00fd k z\u00e1v\u011bre\u010dn\u00e9mu dochucen\u00ed nebo do n\u011bkter\u00fdch om\u00e1\u010dek a marin\u00e1d.\n\n\n\nChilli olej rayu: pikantn\u00ed olej s chilli, \u010dasto pou\u017e\u00edvan\u00fd ke gyoza, ramenu nebo restovan\u00fdm pokrm\u016fm.\n\n\n\nS\u014dmen: velmi tenk\u00e9 p\u0161eni\u010dn\u00e9 nudle, v l\u00e9t\u011b \u010dasto pod\u00e1van\u00e9 studen\u00e9 s om\u00e1\u010dkou tsuyu a oblohami.\n\n\n\nUdon: siln\u00e9 p\u0161eni\u010dn\u00e9 nudle, pod\u00e1van\u00e9 ve v\u00fdvaru dashi nebo restovan\u00e9, velmi obl\u00edben\u00e9 a s \u0159adou region\u00e1ln\u00edch variant.\n\n\n\nSoba: pohankov\u00e9 nudle (n\u011bkdy s p\u0159\u00edm\u011bs\u00ed p\u0161enice), pod\u00e1van\u00e9 studen\u00e9 (zaru soba) nebo ve v\u00fdvaru.\n\n\n\nHarusame: tenk\u00e9 pr\u016fsvitn\u00e9 nudle (\u010dasto na b\u00e1zi \u0161krobu), pou\u017e\u00edvan\u00e9 do sal\u00e1t\u016f, pol\u00e9vek a restovan\u00fdch pokrm\u016f.\n\n\n\nKuzukiri: rosolovit\u00e9 nudle z kuzu, \u010dasto pod\u00e1van\u00e9 jako dezert k nam\u00e1\u010den\u00ed do sirupu (kuromitsu), vz\u00e1cn\u011bji ve slan\u00e9 variant\u011b.\n\n\n\nOkara: s\u00f3jov\u00e1 dr\u0165 zbyl\u00e1 po v\u00fdrob\u011b tofu \u010di s\u00f3jov\u00e9ho ml\u00e9ka, pou\u017e\u00edvan\u00e1 do sal\u00e1t\u016f (unohana) a rustik\u00e1ln\u00edch pokrm\u016f.\n\n\n\nHedv\u00e1bn\u00e9 tofu (kinugoshi): velmi jemn\u00e9 tofu, pou\u017e\u00edvan\u00e9 do pol\u00e9vek, hiyayakko (studen\u00e9ho tofu) nebo dezert\u016f.\n\n\n\nPevn\u00e9 tofu (momen): hutn\u011bj\u0161\u00ed tofu, ide\u00e1ln\u00ed k op\u00e9k\u00e1n\u00ed, grilov\u00e1n\u00ed nebo du\u0161en\u00ed, ani\u017e by se rozpadalo.\n\n\n\nKatsuobushi (blok): su\u0161en\u00fd a uzen\u00fd bonito v podob\u011b \u201ecihli\u010dky\u201c, podle pot\u0159eby strouhan\u00fd pro \u010derstv\u011bj\u0161\u00ed a intenzivn\u011bj\u0161\u00ed aroma.\n\n\n\nSu\u0161en\u00e9 shiitake: koncentrovan\u00e9 umami, pou\u017e\u00edvan\u00e9 do vegetari\u00e1nsk\u00e9ho dashi, om\u00e1\u010dek a du\u0161en\u00fdch pokrm\u016f.\n\n\n\nKanpy\u014d: prou\u017eky su\u0161en\u00e9 tykve, \u010dasto du\u0161en\u00e9 a pou\u017e\u00edvan\u00e9 do maki (futomaki).\n\n\n\nTakuan: \u017elut\u00fd nakl\u00e1dan\u00fd daikon, k\u0159upav\u00fd a velmi b\u011b\u017en\u00fd jako p\u0159\u00edloha i v n\u011bkter\u00fdch druz\u00edch sushi \u010di maki.\n\n\n\nNukazuke (fermentovan\u00e9 r\u00fd\u017eov\u00e9 otruby): zelenina fermentovan\u00e1 v r\u00fd\u017eov\u00fdch otrub\u00e1ch, s komplexn\u00ed chut\u00ed a dlouhou tradic\u00ed.\n\n\n\nShiozuke: zelenina nakl\u00e1dan\u00e1 v soli (okurka, zel\u00ed atd.), jednoduch\u00e1 a velmi b\u011b\u017en\u00e1 v ka\u017edodenn\u00edm j\u00eddeln\u00ed\u010dku.\n\n\n\nSh\u014dga-yu: z\u00e1zvorov\u00fd n\u00e1poj \u010di n\u00e1lev, pou\u017e\u00edvan\u00fd tak\u00e9 k zah\u0159\u00e1t\u00ed a zklidn\u011bn\u00ed krku (i k ochucov\u00e1n\u00ed).\n\n\n\nKinome: mlad\u00e9 l\u00edstky sansh\u014d, velmi aromatick\u00e9, pou\u017e\u00edvan\u00e9 jako ozdoba (zejm\u00e9na k \u00faho\u0159i a n\u011bkter\u00fdm nimono).\n\n\n\nSansh\u014d no kona: mlet\u00e9 sansh\u014d, kter\u00fdm se \u010dasto posyp\u00e1v\u00e1 unagi, yakitori nebo hutn\u00e9 pokrmy pro citrusov\u011b pep\u0159ov\u00fd n\u00e1dech.\n\n\n\nGoma-d\u014dfu: sezamov\u00e9 \u201etofu\u201c (\u010dasto kuzu + sezamov\u00e1 pasta), vyt\u0159\u00edben\u00e1 specialita s pevnou texturou, kter\u00e1 se rozpl\u00fdv\u00e1 na jazyku.\n\n\n\nKuro goma (\u010dern\u00fd sezam): pou\u017e\u00edv\u00e1 se k ochucen\u00ed sladkost\u00ed, om\u00e1\u010dek, z\u00e1livek a obloh.\n\n\n\nShiro goma (b\u00edl\u00fd sezam): jemn\u011bj\u0161\u00ed, velmi b\u011b\u017en\u00fd jako posyp, v om\u00e1\u010dk\u00e1ch a dochucovadlech.\n\n\n\nGoma shio: sm\u011bs sezamu a soli, jednoduch\u00e1, ale skv\u011bl\u00e1 na r\u00fd\u017ei, onigiri a zeleninu.\n\n\n\nNeri goma: sezamov\u00e1 pasta (b\u00edl\u00e1 nebo \u010dern\u00e1), z\u00e1klad kr\u00e9mov\u00fdch om\u00e1\u010dek a dezert\u016f.\n\n\n\nSezamov\u00e1 z\u00e1livka Kewpie: hotov\u00e1 om\u00e1\u010dka \u010di z\u00e1livka, velmi obl\u00edben\u00e1 na sal\u00e1ty, zeleninu a studen\u00e9 maso.\n\n\n\nKuromitsu: sirup z \u010dern\u00e9ho cukru, klasick\u00fd dopln\u011bk warabi mochi, kinako, zmrzliny a dezert\u016f.\n\n\n\nAnmitsu: dezert (a v \u0161ir\u0161\u00edm smyslu jeho slo\u017eky) kombinuj\u00edc\u00ed kanten, ovoce, \u010derven\u00e9 fazole a kuromitsu.\n\n\n\nSakura denbu: sladk\u00e9 r\u016f\u017eov\u00e9 ryb\u00ed vlo\u010dky, pou\u017e\u00edvan\u00e9 jako obloha (bento, chirashi) a pro dod\u00e1n\u00ed barvy.\n\n\n\nTobiko: jikry l\u00e9taj\u00edc\u00edch ryb, pou\u017e\u00edvan\u00e9 v sushi pro k\u0159upavost a barvu (podobn\u00e9 masago, ale v\u011bt\u0161\u00ed).\n\n\n\nIkura: lososov\u00e9 jikry, hojn\u011b pou\u017e\u00edvan\u00e9 v donburi a sushi, s praskaj\u00edc\u00ed texturou a mo\u0159skou chut\u00ed.\n\n\n\nUni: mo\u0159\u0161t\u00ed je\u017eci, pod\u00e1van\u00ed jako sushi \u010di sashimi, s v\u00fdrazn\u011b mo\u0159skou chut\u00ed a kr\u00e9movou texturou (luxusn\u00ed surovina).\n\n\n\nZ\u00e1klad tonkotsu: vydatn\u00fd z\u00e1klad \u010di v\u00fdvar z vep\u0159ov\u00fdch kost\u00ed (zejm\u00e9na na ramen), velmi bohat\u00fd na umami a kr\u00e9mov\u00fd.\n\n\n\nZ\u00e1klad na miso ramen: z\u00e1klad ramenu s miso, s pln\u011bj\u0161\u00ed a v\u00fdrazn\u011bj\u0161\u00ed chut\u00ed, podle stylu \u010dasto s \u010desnekem, sezamem a kuku\u0159ic\u00ed.\n\n\n\nZ\u00e1klad na sh\u014dyu ramen: z\u00e1klad ramenu se s\u00f3jovou om\u00e1\u010dkou, velmi klasick\u00fd, s vyv\u00e1\u017een\u00fdm pom\u011brem umami a slanosti.\n\n\n\nZ\u00e1klad na shio ramen: \u201esoln\u00fd\u201c z\u00e1klad, sv\u011btlej\u0161\u00ed a jemn\u011bj\u0161\u00ed, kter\u00fd nech\u00e1v\u00e1 vyniknout kvalit\u011b v\u00fdvaru.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196311","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=196311"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196311\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1952"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}