{"id":196331,"title":"Co je sashimi?","modified":"2026-10-31T16:51:34+01:00","plain":"Pokud se sna\u017e\u00edte pochopit, co je sashimi a zda je to tot\u00e9\u017e co sushi, nebojte se, nejste jedin\u00ed, kdo se v t\u011bchto japonsk\u00fdch klasik\u00e1ch ztr\u00e1c\u00ed. M\u00e1m pro v\u00e1s v\u0161e, co pot\u0159ebujete. Dokonce v\u00e1m vysv\u011btl\u00edm, jak se j\u00ed. (spoiler: pat\u0159\u00ed do pusy!)\n\n\n\nCo p\u0159esn\u011b je sashimi?\n\n\n\nSashimi je japonsk\u00fd pokrm tvo\u0159en\u00fd syrov\u00fdmi surovinami nakr\u00e1jen\u00fdmi na tenk\u00e9 pl\u00e1tky, obvykle rybami a mo\u0159sk\u00fdmi plody, ale n\u011bkdy i jin\u00fdmi druhy masa.\n\n\n\nSashimi se \u010dasto zam\u011b\u0148uje se sushi, p\u0159esto\u017ee jde o dv\u011b velmi odli\u0161n\u00e9 v\u011bci. Sushi se p\u0159ipravuje z ochucen\u00e9 r\u00fd\u017ee s octem, kter\u00e1 se bu\u010f tvaruje do kope\u010dk\u016f a obkl\u00e1d\u00e1 surovinami, jako jsou syrov\u00e9 nebo tepeln\u011b upraven\u00e9 mo\u0159sk\u00e9 plody, nebo se spolu s n\u00e1pln\u00ed ze syrov\u00fdch \u010di tepeln\u011b upraven\u00fdch mo\u0159sk\u00fdch plod\u016f, zeleniny a dal\u0161\u00edch surovin bal\u00ed do pl\u00e1tk\u016f mo\u0159sk\u00fdch \u0159as zvan\u00fdch nori.\n\n\n\n\n\n\n\nHlavn\u00ed rozd\u00edl tedy spo\u010d\u00edv\u00e1 v tom, \u017ee sushi se v\u017edy p\u0159ipravuje s r\u00fd\u017e\u00ed, zat\u00edmco sashimi je v\u017edy jen samotn\u00e1 syrov\u00e1 surovina.\n\n\n\nPodle pou\u017eit\u00e9 suroviny lze sashimi kr\u00e1jet do r\u016fzn\u00fdch tvar\u016f, nap\u0159\u00edklad na ploch\u00e9 pl\u00e1tky, tenk\u00e9 prou\u017eky, obd\u00e9ln\u00edky, kostky nebo \u0161ikm\u00e9 pl\u00e1tky. K p\u0159\u00edprav\u011b sashimi je nezbytn\u00fd ostr\u00fd n\u016f\u017e a dokonal\u00e1 zru\u010dnost p\u0159i pr\u00e1ci s n\u00edm, aby byly pl\u00e1tky hladk\u00e9, stejnom\u011brn\u00e9 a na pohled l\u00e1kav\u00e9. Pr\u00e1v\u011b tento aspekt je nejd\u016fle\u017eit\u011bj\u0161\u00ed, tady se na \"hlavn\u011b \u017ee to chutn\u00e1\" nehraje\n\n\n\nV Japonsku se sashimi krom\u011b ryb a mo\u0159sk\u00fdch plod\u016f m\u016f\u017ee p\u0159ipravovat tak\u00e9 z tence nakr\u00e1jen\u00e9ho syrov\u00e9ho masa, nap\u0159\u00edklad hov\u011bz\u00edho, vep\u0159ov\u00e9ho, ku\u0159ec\u00edho nebo ko\u0148sk\u00e9ho, i kdy\u017e ryby a mo\u0159sk\u00e9 plody jsou nejb\u011b\u017en\u011bj\u0161\u00ed.\n\n\n\nZat\u00edmco v\u011bt\u0161ina sashimi se pod\u00e1v\u00e1 syrov\u00e1, n\u011bkter\u00e9 druhy se kr\u00e1tce tepeln\u011b upravuj\u00ed, dus\u00ed, op\u00e9kaj\u00ed na p\u00e1nvi nebo va\u0159\u00ed, a to kv\u016fli chuti a struktu\u0159e, ale tak\u00e9 kv\u016fli prevenci otravy j\u00eddlem.\n\n\n\nSashimi se m\u016f\u017ee pod\u00e1vat samotn\u00e9 nebo k pivu, jako sva\u010dina \u010di sou\u010d\u00e1st lehk\u00e9ho j\u00eddla nebo jako p\u0159edkrm na za\u010d\u00e1tku v\u00edcechodov\u00e9ho menu.\n\n\n\nJak j\u00edst sashimi?\n\n\n\nSashimi se pod\u00e1v\u00e1 na t\u00e1cu nebo m\u00edse, n\u011bkdy na l\u016f\u017eku z list\u016f shiso nebo nastrouhan\u00e9 \u0159edkve daikon, a m\u016f\u017ee se dochucovat surovinami, jako jsou s\u00f3jov\u00e1 om\u00e1\u010dka, z\u00e1zvor, wasabi a citrusy. Obvykle se k n\u011bmu pod\u00e1v\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka na nam\u00e1\u010den\u00ed nebo ponzu, co\u017e je s\u00f3jov\u00e1 om\u00e1\u010dka ochucen\u00e1 citrusy.\n\n\n\nSashimi se j\u00ed tak, \u017ee h\u016flkami uchop\u00edte kousek, namo\u010d\u00edte ho do om\u00e1\u010dky a sn\u00edte ho cel\u00fd na jedno sousto.\n\n\n\nSashimi vs. sushi\n\n\n\nA\u010dkoli se b\u011b\u017en\u011b p\u0159edpokl\u00e1d\u00e1, \u017ee sashimi je druh sushi, podobn\u011b jako temaki, pova\u017euj\u00ed se za dv\u011b zcela odli\u0161n\u00e9 v\u011bci. Podstatn\u00e9 je, \u017ee sushi definuje r\u00fd\u017ee, nikoli obloha.\n\n\n\n\n\n\n\nSlovo \"sushi\" toti\u017e etymologicky vych\u00e1z\u00ed ze slov s v\u00fdznamem \"kysel\u00e9 j\u00eddlo\" nebo \"j\u00eddlo  ochucen\u00e9 octem\", co\u017e neodkazuje na rybu, ale na r\u00fd\u017ei. Tradi\u010dn\u00ed r\u00fd\u017ee na sushi se p\u0159ipravuje s r\u00fd\u017eov\u00fdm octem, sol\u00ed a cukrem.\n\n\n\nNaproti tomu slovo sashimi se p\u0159ekl\u00e1d\u00e1 p\u0159ibli\u017en\u011b jako \u201enakr\u00e1jen\u00e9 maso\u201c, i kdy\u017e jde jen o p\u0159ibli\u017en\u00fd p\u0159eklad a jeho \u00fapln\u00e1 etymologie je pom\u011brn\u011b nejasn\u00e1.\n\n\n\nStru\u010dn\u011b \u0159e\u010deno, sushi a sashimi maj\u00ed n\u011bco spole\u010dn\u00e9ho. Oboj\u00ed m\u00e1 velikost jednoho sousta a oboj\u00ed se dochucuje nap\u0159\u00edklad s\u00f3jovou om\u00e1\u010dkou, z\u00e1zvorem a wasabi. A oboj\u00ed se skv\u011ble hod\u00ed k pivu nebo sak\u00e9. Tak u\u017e p\u0159esta\u0148me debatovat a pus\u0165me se do j\u00eddla.\n\n\n\nKdy\u017e se sashimi potk\u00e1 s r\u00fd\u017e\u00ed ochucenou octem, vznikne chirashi\n\n\n\nDruhy sashimi\n\n\n\n\n\n\n\nMaguro (tu\u0148\u00e1k): P\u0159ipravuje se z tu\u0148\u00e1ka obecn\u00e9ho, jeho\u017e maso se d\u011bl\u00ed do kategori\u00ed podle obsahu tuku. Akami poch\u00e1z\u00ed z horn\u00ed \u010d\u00e1sti ryby pod\u00e9l p\u00e1te\u0159e a je nejlibov\u011bj\u0161\u00ed. Toro poch\u00e1z\u00ed z b\u0159icha ryby a je nejtu\u010dn\u011bj\u0161\u00ed \u010d\u00e1st\u00ed.\n\n\n\nSak\u00e9 (losos): losos pat\u0159\u00ed mezi nejobl\u00edben\u011bj\u0161\u00ed druhy sashimi a stejn\u011b jako u tu\u0148\u00e1ka je maso z b\u0159icha tu\u010dn\u011bj\u0161\u00ed a \u0161\u0165avnat\u011bj\u0161\u00ed. Proto\u017ee losos m\u016f\u017ee obsahovat parazity, m\u016f\u017ee b\u00fdt konzumace syrov\u00e9ho lososa rizikov\u00e1. \u0158e\u0161en\u00edm je pou\u017e\u00edt bu\u010f lososa z chovu, kter\u00fd parazity neobsahuje, nebo voln\u011b loven\u00e9ho lososa, kter\u00fd byl zmrazen na -20, aby se paraziti zni\u010dili.\n\n\n\nHamachi (kranas japonsk\u00fd): Dal\u0161\u00ed z nejobl\u00edben\u011bj\u0161\u00edch ryb na sashimi, hamachi, m\u00e1 bohatou m\u00e1slovou chu\u0165. K p\u0159\u00edprav\u011b sashimi se obvykle pou\u017e\u00edv\u00e1 b\u0159icho, zat\u00edmco horn\u00ed \u010d\u00e1st filetu se pou\u017e\u00edv\u00e1 na nigiri sushi.\n\n\n\nHirame (halibut): Tato pevn\u00e1 b\u00edl\u00e1 ryba s jemnou chut\u00ed m\u016f\u017ee m\u00edt b\u00edl\u00e9 maso s nar\u016f\u017eov\u011bl\u00fdmi odst\u00edny, pokud poch\u00e1z\u00ed z horn\u00ed \u010d\u00e1sti filetu, nebo \u0161ed\u00e9 s tmav\u00fdmi \u017eilkami, pokud poch\u00e1z\u00ed ze spodn\u00ed \u010d\u00e1sti. Nejlep\u0161\u00ed je lovit ji v zim\u011b, kdy m\u00e1 nejvy\u0161\u0161\u00ed obsah tuku. M\u016f\u017ee se nechat n\u011bkolik dn\u00ed zr\u00e1t, aby se co nejl\u00e9pe rozvinula jej\u00ed chu\u0165 a struktura.\n\n\n\nSaba (makrela): Tato tu\u010dn\u00e1 ryba s v\u00fdraznou chut\u00ed je dal\u0161\u00ed obl\u00edbenou volbou, zvl\u00e1\u0161t\u011b kdy\u017e je opravdu \u010derstv\u00e1. P\u0159ed pod\u00e1v\u00e1n\u00edm se \u010dasto marinuje s octem a sol\u00ed.\n\n\n\nTai (pra\u017ema): Dal\u0161\u00ed b\u00edl\u00e1 ryba, tai, d\u00e1v\u00e1 sashimi pevnou strukturu a lahodnou, lehce nasl\u00e1dlou chu\u0165. M\u016f\u017ee poch\u00e1zet z chovu i z voln\u00e9ho lovu. Tradi\u010dn\u011b se su\u0161\u00ed mezi vrstvami mo\u0159sk\u00e9 \u0159asy, aby vynikly komplexn\u011bj\u0161\u00ed chut\u011b umami.\n\n\n\nKatsuo (bonito): Obsah tuku v t\u00e9to ryb\u011b s \u010derven\u00fdm masem se m\u016f\u017ee li\u0161it a d\u00edky v\u00fdrazn\u00e9 chuti se m\u016f\u017ee pod\u00e1vat s jarn\u00ed cibulkou, z\u00e1zvorem a wasabi.\n\n\n\nMezi dal\u0161\u00ed druhy sashimi pat\u0159\u00ed ika (olihe\u0148), tako (chobotnice), hotate (h\u0159ebenatka), ikura (lososov\u00e9 jikry) a uni (je\u017eovka).","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196331","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=196331"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3043"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}