{"id":196370,"title":"Co je taro?","modified":"2026-10-31T16:51:39+01:00","plain":"Co je taro? \n\n\n\nTaro je podzemn\u00ed zelenina poch\u00e1zej\u00edc\u00ed z vytrval\u00e9 rostliny s v\u011bdeck\u00fdm n\u00e1zvem Colocasia esculenta. Ko\u0159en t\u00e9to rostliny ve skute\u010dnosti nen\u00ed ko\u0159enem, ale stonkovou hl\u00edzou \u2013 jak\u00fdmsi zdu\u0159el\u00fdm podzemn\u00edm stonkem obklopen\u00fdm \u0161upinami. \n\n\n\nTato v\u00e1lcovit\u00e1 nebo kulovit\u00e1 hl\u00edza m\u00e1 hn\u011bdou, chlupatou slupku a vyr\u016fstaj\u00ed z n\u00ed velk\u00e9 zelen\u00e9 listy srd\u010dit\u00e9ho, n\u011bkdy \u0161\u00edpovit\u00e9ho tvaru. Ob\u011b tyto \u010d\u00e1sti rostliny jsou sice jedovat\u00e9, ale po d\u016fkladn\u00e9 tepeln\u00e9 \u00faprav\u011b jsou jedl\u00e9. \n\n\n\nExistuj\u00ed dva hlavn\u00ed druhy tara: Eddo (nebo Eddoe) a Dachine (nebo Dasheen). \n\n\n\nEddo zahrnuje tara s mal\u00fdmi hl\u00edzami (od 150 do 300 gram\u016f), kter\u00e1 maj\u00ed b\u00edlou, suchou du\u017einu a zemitou, lehce nakyslou chu\u0165. \n\n\n\n\n\n\n\nDachine ozna\u010duje tara s velk\u00fdmi hl\u00edzami (od 1 do 2 kilogram\u016f), kter\u00e1 maj\u00ed m\u011bkkou b\u00edlou du\u017einu s fialov\u00fdm \u017eilkov\u00e1n\u00edm a nasl\u00e1dlou chu\u0165 podobnou l\u00edskov\u00fdm o\u0159\u00ed\u0161k\u016fm. \n\n\n\nV Ji\u017en\u00ed Americe se vyskytuje tak\u00e9 taro Malanga, kter\u00e9 se podob\u00e1 prvn\u00edmu druhu, ale m\u00e1 del\u0161\u00ed hl\u00edzu, o\u0159\u00ed\u0161kovou chu\u0165 a k\u0159upav\u011bj\u0161\u00ed du\u017einu r\u016fzn\u00fdch barev (b\u00edlou, \u017elutou, r\u016f\u017eovou nebo nafialov\u011blou).\n\n\n\nP\u016fvod tara\n\n\n\nTaro pravd\u011bpodobn\u011b poch\u00e1z\u00ed z jihov\u00fdchodn\u00ed Asie. \u00dadajn\u011b pat\u0159\u00ed mezi nejstar\u0161\u00ed p\u011bstovan\u00e9 potravin\u00e1\u0159sk\u00e9 plodiny na sv\u011bt\u011b: jeho semena byla nalezena na kamenn\u00fdch n\u00e1stroj\u00edch star\u00fdch 28000 a\u017e 20000 let na \u0160alomounov\u00fdch ostrovech. Dnes lze taro p\u011bstovat v tropick\u00fdch oblastech Asie, Afriky, Oce\u00e1nie a Karibiku. \n\n\n\n\n\n\n\nNa Havaji je tato zelenina pova\u017eov\u00e1na za posv\u00e1tn\u00e9ho p\u0159edka m\u00edstn\u00edch obyvatel, proto\u017ee p\u0159ed v\u00edce ne\u017e 500 lety zachr\u00e1nila \u017eivot Polyn\u00e9san\u016fm, kte\u0159\u00ed se p\u0159ist\u011bhovali na tento ostrov, kde tehdy rostlo jen m\u00e1lo jedl\u00fdch rostlin.\n\n\n\nJak se taro p\u011bstuje?\n\n\n\nK p\u011bstov\u00e1n\u00ed tara lze pou\u017e\u00edt semena nebo odno\u017ee vyr\u016fstaj\u00edc\u00ed z hl\u00edz. V praxi se odd\u011bl\u00ed mlad\u00e9 v\u00fdhonky, kter\u00e9 vyr\u016fstaj\u00ed z centr\u00e1ln\u00ed hl\u00edzy, a pot\u00e9 se zasad\u00ed. Z t\u011bchto v\u00fdhonk\u016f postupn\u011b vyrostou nov\u00e9 rostliny tara, kter\u00e9 zase daj\u00ed vzniknout dal\u0161\u00edm rostlin\u00e1m.\n\n\n\nTaru se obzvl\u00e1\u0161\u0165 dob\u0159e da\u0159\u00ed ve vlhk\u00fdch oblastech. S vyu\u017eit\u00edm zavla\u017eovac\u00edho syst\u00e9mu ho v\u0161ak lze p\u011bstovat i v su\u0161\u0161\u00edch oblastech. \n\n\n\nJe v\u0161ak t\u0159eba poznamenat, \u017ee kvalita tara p\u011bstovan\u00e9ho v t\u011bchto podm\u00ednk\u00e1ch se nem\u016f\u017ee rovnat kvalit\u011b tara z vlhk\u00fdch oblast\u00ed. V such\u00fdch oblastech toti\u017e taro obvykle roste pomaleji a m\u00e1 su\u0161\u0161\u00ed konzistenci. Naproti tomu taro, kter\u00e9 rostlo ve vlhk\u00e9m prost\u0159ed\u00ed, m\u00e1 m\u011bk\u010d\u00ed a lepiv\u011bj\u0161\u00ed konzistenci.\n\n\n\nJak taro bezpe\u010dn\u011b p\u0159ipravovat a va\u0159it? \n\n\n\nP\u0159ipom\u00edn\u00e1me, \u017ee syrov\u00e9 hl\u00edzy tara jsou jedovat\u00e9 a velmi nebezpe\u010dn\u00e9. Obsahuj\u00ed \u0161\u0165avelan v\u00e1penat\u00fd, kter\u00fd p\u0159i dotyku zp\u016fsobuje podr\u00e1\u017ed\u011bn\u00ed poko\u017eky a p\u0159i po\u017eit\u00ed p\u00e1len\u00ed, bolest a otoky v \u00fastech a krku. P\u0159i p\u0159\u00edprav\u011b p\u0159ed va\u0159en\u00edm proto bu\u010fte opatrn\u00ed.\n\n\n\n\n\n\n\nP\u0159i loup\u00e1n\u00ed slupky tara byste m\u011bli pou\u017e\u00edvat kuchy\u0148sk\u00e9 rukavice. Pot\u00e9 taro pono\u0159te do studen\u00e9 vody a omyjte ho, abyste odstranili v\u0161echny ne\u010distoty. N\u00e1sledn\u011b ho m\u016f\u017eete tepeln\u011b upravit podle sv\u00e9ho p\u0159\u00e1n\u00ed.\n\n\n\nHl\u00edzy tara lze p\u0159ipravovat r\u016fzn\u00fdmi zp\u016fsoby: va\u0159en\u00edm ve vod\u011b, v p\u00e1\u0159e, du\u0161en\u00edm, sma\u017een\u00edm, grilov\u00e1n\u00edm atd. \n\n\n\nPamatujte, \u017ee tato ko\u0159enov\u00e1 zelenina pot\u0159ebuje del\u0161\u00ed dobu, aby byla zcela uva\u0159en\u00e1 a m\u011bkk\u00e1. Pokud ji nap\u0159\u00edklad chcete va\u0159it ve vod\u011b nebo v p\u00e1\u0159e, budete pot\u0159ebovat 20 a\u017e 30 minut. Stejn\u011b tak pokud chcete konzumovat listy tara, m\u011bli byste je p\u0159ed j\u00eddlem va\u0159it 45 minut a v polovin\u011b va\u0159en\u00ed vym\u011bnit vodu.\n\n\n\nTaro v asijsk\u00e9 kuchyni\n\n\n\nV Asii se taro pou\u017e\u00edv\u00e1 k p\u0159\u00edprav\u011b mnoha lahodn\u00fdch pokrm\u016f. \n\n\n\nNejobl\u00edben\u011bj\u0161\u00ed jsou pol\u00e9vky z tara: hl\u00edzy se nakr\u00e1jej\u00ed na pl\u00e1tky nebo kosti\u010dky a va\u0159\u00ed se s masem a dal\u0161\u00ed zeleninou. Recepty se v jednotliv\u00fdch zem\u00edch li\u0161\u00ed. Ve vietnamsk\u00e9 kuchyni najdete pol\u00e9vku z tara s krevetami a pol\u00e9vku z tara s vodn\u00edm \u0161pen\u00e1tem a kachnou. \n\n\n\nV japonsk\u00e9 kuchyni se taro p\u0159ipravuje s houbami a pastou miso. V korejsk\u00e9 kuchyni se pol\u00e9vka z tara toran guk p\u0159ipravuje s hov\u011bz\u00edm masem a su\u0161en\u00fdmi rybami.\n\n\n\nTaro lze tak\u00e9 dusit. V Indii se dus\u00ed s kari. V Japonsku je zn\u00e1m\u00e9 satoimo no nimono, taro du\u0161en\u00e9 se z\u00e1kladn\u00edmi m\u00edstn\u00edmi dochucovadly, jako jsou dashi, sak\u00e9, s\u00f3jov\u00e1 om\u00e1\u010dka, mirin a trocha cukru.\n\n\n\nV kantonsk\u00e9 a \u010d\u00ednsk\u00e9 kuchyni se taro po uva\u0159en\u00ed v p\u00e1\u0159e rozma\u010dk\u00e1 na pastu podobn\u011b jako u n\u00e1s bramborov\u00e1 ka\u0161e a j\u00ed se jako p\u0159\u00edloha nebo se pou\u017e\u00edv\u00e1 k p\u0159\u00edprav\u011b dal\u0161\u00edch slan\u00fdch \u010di sladk\u00fdch pokrm\u016f. Pasta se nap\u0159\u00edklad sm\u00edch\u00e1 s ochucen\u00fdm mlet\u00fdm vep\u0159ov\u00fdm masem a p\u0159ipravuj\u00ed se z n\u00ed velmi k\u0159upav\u00e9 knedl\u00ed\u010dky z tara (wuhgok neboli taro dumpling puff) sma\u017een\u00e9 na p\u00e1nvi, nebo se sm\u00edch\u00e1 s moukou z lepkav\u00e9 r\u00fd\u017ee a p\u0159ipravuje se z n\u00ed sma\u017een\u00fd tarov\u00fd kol\u00e1\u010d pod\u00e1van\u00fd s vep\u0159ov\u00fdm masem, houbami a klob\u00e1sami.\n\n\n\nA kone\u010dn\u011b sladk\u00e1 pasta z tara m\u016f\u017ee slou\u017eit jako n\u00e1pl\u0148 do m\u011bs\u00ed\u010dn\u00edch kol\u00e1\u010dk\u016f, sladk\u00fdch boch\u00e1nk\u016f va\u0159en\u00fdch v p\u00e1\u0159e nebo Banh cam. Lze z n\u00ed tak\u00e9 vytvarovat mal\u00e9 perli\u010dky a uva\u0159it je v oslazen\u00e9 vod\u011b, \u010d\u00edm\u017e vznikne osv\u011b\u017euj\u00edc\u00ed letn\u00ed dezert. A pokud jste fanou\u0161ky bubble tea, mus\u00edte ochutnat bubble tea s tarem!\n\n\n\n\n\n\n\nKde koupit taro?\n\n\n\nV obchodech s potravinami je taro obvykle k dost\u00e1n\u00ed v podob\u011b cel\u00fdch nebo nakr\u00e1jen\u00fdch hl\u00edz. P\u0159i n\u00e1kupu je d\u016fle\u017eit\u00e9 ov\u011b\u0159it jeho kvalitu podle barvy du\u017einy. Pokud si v\u0161imnete hn\u011bd\u00e9ho \u017eilkov\u00e1n\u00ed, m\u016f\u017ee to znamenat, \u017ee je taro zka\u017een\u00e9.\n\n\n\nV\u00fdb\u011br druhu tara z\u00e1vis\u00ed tak\u00e9 na zam\u00fd\u0161len\u00e9m pou\u017eit\u00ed. Pro sladk\u00e9 pokrmy se doporu\u010duje taro Dachine d\u00edky jeho v\u00fdrazn\u00e9 chuti. Pokud pl\u00e1nujete p\u0159ipravovat chipsy nebo jin\u00e9 recepty vy\u017eaduj\u00edc\u00ed su\u0161\u0161\u00ed konzistenci, bude lep\u0161\u00ed volbou Eddo nebo Malanga. Do pol\u00e9vek \u010di du\u0161en\u00fdch pokrm\u016f lze pou\u017e\u00edt jakoukoli odr\u016fdu tara podle toho, jak\u00e9 konzistenci a chuti d\u00e1v\u00e1te p\u0159ednost.\n\n\n\nJak taro skladovat?\n\n\n\nCel\u00e9 hl\u00edzy tara je nejlep\u0161\u00ed uchov\u00e1vat na chladn\u00e9m a such\u00e9m m\u00edst\u011b. Neskladujte je v lednici, proto\u017ee vlhkost m\u016f\u017ee zp\u016fsobit jejich rychl\u00e9 zm\u011bknut\u00ed a zka\u017een\u00ed. Oloupan\u00e9 nebo nakr\u00e1jen\u00e9 hl\u00edzy tara lze naopak uchov\u00e1vat ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici. \n\n\n\nDoporu\u010duje se spot\u0159ebovat je do 3 a\u017e 4 dn\u016f od p\u0159\u00edpravy.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196370","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=196370"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196370\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8772"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}