{"id":196463,"title":"Inari sushi, pln\u011bn\u00e9 tofu kapsi\u010dky","modified":"2026-10-31T16:56:21+01:00","plain":"Kapsi\u010dky ze sma\u017een\u00e9ho tofu pln\u011bn\u00e9 r\u00fd\u017e\u00ed ochucenou octem: sladkoslan\u00e9 pouli\u010dn\u00ed sushi, kter\u00e9 se zrodilo ve svatyn\u00edch Inari.\n\n\n\nKapsi\u010dky z tofu se lesknou pod glazurou ze s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu a uvnit\u0159 ukr\u00fdvaj\u00ed vla\u017en\u00e9 shari s v\u016fn\u00ed octa. Autentick\u00e9 inarizushi je nen\u00e1padn\u00fd pokrm, jeho\u017e chu\u0165 v\u0161ak na pat\u0159e dlouho dozn\u00edv\u00e1: je sladk\u00fd, slan\u00fd a jemn\u011b nakysl\u00fd, nesna\u017e\u00ed se ani tak ohromit jako nab\u00eddnout rovnov\u00e1hu chut\u00ed. \n\n\n\nPokud si mysl\u00edte, \u017ee \u201eprav\u00e9 sushi\u201c mus\u00ed nutn\u011b obsahovat syrovou rybu, jako tomu b\u00fdv\u00e1 u n\u011bkter\u00fdch zn\u00e1m\u011bj\u0161\u00edch podob, nap\u0159\u00edklad temaki nebo maki sushi, toto sousto zrozen\u00e9 na ulici a spjat\u00e9 se svatyn\u011bmi v\u00e1m uk\u00e1\u017ee jin\u00fd pohled na sushi. Jeho autenti\u010dnost spo\u010d\u00edv\u00e1 v r\u00fd\u017ei, pe\u010dliv\u00e9m pozvoln\u00e9m va\u0159en\u00ed a st\u0159\u00eddm\u00e9 n\u00e1plni.\n\n\n\nDal\u0161\u00ed v\u00fdznamn\u00e1 tradice sushi: chirashi, z\u00e1plava \u010derstv\u00fdch ryb na l\u016f\u017eku z r\u00fd\u017ee ochucen\u00e9 octem\n\n\n\nCo je inarizushi?\n\n\n\nInarizushi ozna\u010duje r\u00fd\u017ei na sushi ochucenou octem, shari, vlo\u017eenou do ochucen\u00e9 kapsi\u010dky ze sma\u017een\u00e9ho tofu zvan\u00e9ho aburaage. Jde o minimalistick\u00e9 sushi ze zcela tepeln\u011b upraven\u00fdch surovin. Snadno ho p\u0159iprav\u00edte i ve vegansk\u00e9 verzi s dashi z \u0159asy kombu nam\u00edsto v\u00fdvaru ze su\u0161en\u00e9ho tu\u0148\u00e1ka pruhovan\u00e9ho. \n\n\n\nJeho n\u00e1zev poch\u00e1z\u00ed od Inari \u00d3kami, \u0161intoistick\u00e9ho bo\u017estva r\u00fd\u017ee, plodnosti a prosperity. Podle lidov\u00fdch pov\u011bst\u00ed miluj\u00ed kitsune, li\u0161\u010d\u00ed poslov\u00e9 Inari, sma\u017een\u00e9 tofu, co\u017e p\u0159isp\u011blo k tomu, \u017ee se z t\u00e9to praktick\u00e9 potraviny stal jedl\u00fd ob\u011btn\u00ed dar.\n\n\n\nPokrm m\u00e1 n\u011bkolik d\u016fv\u011brn\u00fdch pojmenov\u00e1n\u00ed. O-inari-san nese uctiv\u00fd odst\u00edn \u010destn\u00e9ho osloven\u00ed; kitsune-zushi znamen\u00e1 \u201eli\u0161\u010d\u00ed sushi\u201c\u00a0; age-zushi \u201esma\u017een\u00e9 sushi\u201c\u00a0; a shinoda-zushi odkazuje na legendu o li\u0161ce z lesa \u0160inoda. \n\n\n\nP\u0159\u00edprava je jednoduch\u00e1, ale vy\u017eaduje pe\u010dlivost. Aburaage se blan\u0161\u00edruje, aby se odstranil zbyl\u00fd olej ze sma\u017een\u00ed, otev\u0159e se do podoby kapsi\u010dek a pot\u00e9 se zvolna va\u0159\u00ed v nijiru, zredukovan\u00e9m n\u00e1levu z dashi, s\u00f3jov\u00e9 om\u00e1\u010dky, cukru a mirinu. Jak kapsi\u010dky v t\u00e9to glazu\u0159e chladnou, chut\u011b pronikaj\u00ed hluboko do tofu.\n\n\n\nNad\u010dasov\u00e1 klasika: maki, pevn\u011b zavinut\u00e9 do pl\u00e1tku \u0159asy nori\n\n\n\nOd obchodn\u00edk\u016f v Edu ke svatyn\u00edm Inari\n\n\n\nInarizushi vzniklo v obdob\u00ed Edo. Jeho ko\u0159eny se \u010dasto kladou do okol\u00ed Nagoje, do n\u011bkdej\u0161\u00edho panstv\u00ed Owari, odkud se roz\u0161\u00ed\u0159ilo do Eda, Kj\u00f3ta a \u00d3saky. \n\n\n\nV 19.\u00a0stolet\u00ed u\u017e pat\u0159ilo ke ka\u017edodenn\u00edmu m\u011bstsk\u00e9mu \u017eivotu. Morisada Mank\u014d od Kitagawy Morisady je rozs\u00e1hl\u00fd soubor poznatk\u016f o kultu\u0159e a ka\u017edodenn\u00edm \u017eivot\u011b obdob\u00ed Edo. Toto d\u00edlo, kter\u00e9 vznikalo t\u00e9m\u011b\u0159 t\u0159icet let a vy\u0161lo kolem roku 1837, popisuje m\u011bstsk\u00fd kulin\u00e1rn\u00ed sv\u011bt, v n\u011bm\u017e bylo sladkoslan\u00e9 inari obl\u00edben\u00e9 pro svou snadnou p\u0159enosnost, prakti\u010dnost, chu\u0165 a n\u00edzkou cenu.\n\n\n\nPouli\u010dn\u00ed prodejci, furi-uri, nosili p\u0159epln\u011bn\u00fdmi ulicemi krabice nebo ko\u0161e pln\u00e9 kapsi\u010dek aburaage s r\u00fd\u017e\u00ed ochucenou octem. Pokrm se tak za\u0159adil mezi rychl\u00e1 a levn\u00e1 pouli\u010dn\u00ed j\u00eddla vedle nudl\u00ed soba a udon. \n\n\n\nJedna porce st\u00e1la p\u0159ibli\u017en\u011b tolik, co dnes 480\u00a0jen\u016f, tedy \u010d\u00e1stku dostupnou pro \u0159emesln\u00edky, m\u011bstsk\u00e9 d\u011bln\u00edky, obchodn\u00edky i samuraje z provinci\u00ed, kte\u0159\u00ed slou\u017eili v Edu. \n\n\n\nZ \u00fapln\u011b jin\u00e9ho soudku jsou ebi fry: obalovan\u00e9 krevety po japonsku, k\u0159upav\u00e9 a zlatav\u00e9\n\n\n\nV Edu se proslavil prodejce jm\u00e9nem Jyukkendana Jiroko, kter\u00fd r\u00fd\u017ei dopl\u0148oval, nebo dokonce nahrazoval okarou, s\u00f3jovou drt\u00ed vznikaj\u00edc\u00ed p\u0159i v\u00fdrob\u011b tofu. Bylo to \u00fasporn\u00e9 a syt\u00e9 \u0159e\u0161en\u00ed, kter\u00e9 odpov\u00eddalo snaze nic nepl\u00fdtvat, \u010dasto spojovan\u00e9 s Edem.\n\n\n\nPokrm se \u0161\u00ed\u0159il spolu s cestuj\u00edc\u00edmi. V r\u00e1mci syst\u00e9mu sankin-k\u00f3tai museli daimj\u00f3 a jejich samurajsk\u00e9 dru\u017einy st\u0159\u00eddav\u011b pob\u00fdvat v Edu a na sv\u00fdch provin\u010dn\u00edch panstv\u00edch, a dom\u016f si pak p\u0159iv\u00e1\u017eeli nov\u00e9 chut\u011b i postupy.\n\n\n\n D\u00edky tomuto pohybu se z region\u00e1ln\u00ed a m\u011bstsk\u00e9 speciality stala celon\u00e1rodn\u00ed klasika. Na konci obdob\u00ed Edo se prodej postupn\u011b p\u0159esouval do specializovan\u00fdch obchod\u016f. Inarizushi se v nich objevovalo vedle nigirizushi jako slad\u0161\u00ed a vl\u00e1\u010dn\u011bj\u0161\u00ed mo\u017enost. Jeho spojen\u00ed se svatyn\u011bmi p\u0159etrvalo, zejm\u00e9na p\u0159i sv\u00e1tc\u00edch, jako je \u00fanorov\u00fd Hatsu-uma. Lid\u00e9 p\u0159i nich jed\u00ed inarizushi a modl\u00ed se za dobrou \u00farodu, ochranu p\u0159ed ne\u0161t\u011bst\u00edm a \u00fasp\u011bch v podnik\u00e1n\u00ed.\n\n\n\nNa v\u00fdchod\u011b tawara, na z\u00e1pad\u011b troj\u00faheln\u00edk\n\n\n\nDva klasick\u00e9 tvary odr\u00e1\u017eej\u00ed dv\u011b region\u00e1ln\u00ed chu\u0165ov\u00e9 preference. V oblasti Kant\u00f3 kolem Tokia m\u00e1 inarizushi obvykle tvar tawara: obd\u00e9ln\u00edkov\u00fd nebo p\u0159ipom\u00ednaj\u00edc\u00ed mal\u00fd bal\u00ed\u010dek, podobn\u00fd snop\u016fm r\u00fd\u017eov\u00e9 sl\u00e1my. \n\n\n\nTmav\u0161\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka koikuchi dod\u00e1v\u00e1 kapsi\u010dce hn\u011bdou barvu a v\u00fdrazn\u011bj\u0161\u00ed sladkoslanou chu\u0165. R\u00fd\u017ee b\u00fdv\u00e1 \u010dasto bez dal\u0161\u00edch p\u0159\u00edsad, n\u011bkdy ji zpest\u0159uje sezam nebo lotosov\u00fd ko\u0159en, aby z\u016fstal zachov\u00e1n z\u0159eteln\u00fd kontrast mezi tmav\u00fdm tofu a shari. \n\n\n\nPro osv\u011b\u017een\u00ed na z\u00e1v\u011br kakigori, ledov\u00e1 t\u0159\u00ed\u0161\u0165 s \u0159emesln\u011b vyr\u00e1b\u011bn\u00fdmi sirupy\n\n\n\nV inarizushi podle tradice Eda hr\u00e1lo d\u016fle\u017eitou roli tak\u00e9 akazu: tento \u010derven\u00fd ocet vyroben\u00fd z kal\u016f ze sak\u00e9 dod\u00e1v\u00e1 plnou chu\u0165 umami a jantarovou barvu.\n\n\n\nV oblasti Kansai kolem Kj\u00f3ta a \u00d3saky b\u00fdv\u00e1 kapsi\u010dka \u010dasto troj\u00faheln\u00edkov\u00e1. Tento tvar obvykle p\u0159ipom\u00edn\u00e1 li\u0161\u010d\u00ed u\u0161i nebo siluetu hory Inari. S\u00f3jov\u00e1 om\u00e1\u010dka usukuchi a sv\u011btl\u00e9 dashi zachov\u00e1vaj\u00ed sv\u011btle zlatou barvu tofu i jeho jemnou slanou chu\u0165. R\u00fd\u017ee m\u016f\u017ee m\u00edt podobu gomoku: pak se do n\u00ed p\u0159im\u00edch\u00e1vaj\u00ed zvolna va\u0159en\u00e9 houby shiitake, lopuch, mrkev, mitsuba, jedl\u00e1 chryzant\u00e9ma shungiku nebo jin\u00e1 listov\u00e1 zelenina; v n\u011bkter\u00fdch variant\u00e1ch se objevuje tak\u00e9 lotosov\u00fd ko\u0159en. \n\n\n\nTento p\u0159\u00edstup oblasti Kansai p\u0159edstavuj\u00ed tradi\u010dn\u00ed podniky, nap\u0159\u00edklad Izuju v Kj\u00f3tu. Tokijsk\u00e1 Otsuna nab\u00edz\u00ed variantu, v n\u00ed\u017e je kapsi\u010dka obr\u00e1cen\u00e1 naruby a ovon\u011bn\u00e1 yuzu. Jinde maj\u00ed m\u00edstn\u00ed varianty prot\u00e1hl\u00fd tvar, jako v Saitam\u011b, nebo se bal\u00ed do Nankan-age, jako v Kumamotu. V Cuwanu jsou d\u00edky hn\u011bd\u00e9mu cukru tmav\u0161\u00ed; v Ibaraki se dokonce r\u00fd\u017ee nahrazuje nudlemi soba.\n\n\n\nHlavn\u00ed suroviny na inarizushi\n\n\n\n\n\n\n\n\nAburaage: tvo\u0159\u00ed kapsi\u010dku a funguje jako houba; blan\u0161\u00edrov\u00e1n\u00ed odstran\u00ed p\u0159ebyte\u010dn\u00fd olej ze sma\u017een\u00ed a umo\u017en\u00ed n\u00e1levu nijiru rovnom\u011brn\u011b proniknout dovnit\u0159.\n\n\n\nDashi: kombu a katsuobushi tvo\u0159\u00ed z\u00e1klad chuti umami cel\u00e9ho pokrmu; s dashi p\u0159ipraven\u00fdm pouze z kombu bude pokrm vegansk\u00fd.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka: koikuchi v oblasti Kant\u00f3 zv\u00fdraz\u0148uje barvu a slanost; usukuchi zachov\u00e1v\u00e1 jemnost cen\u011bnou v oblasti Kansai.\n\n\n\nCukr: vyva\u017euje s\u00f3jovou om\u00e1\u010dku a ocet; nerafinovan\u00fd cukr m\u016f\u017ee dodat pln\u011bj\u0161\u00ed, karamelov\u00e9 t\u00f3ny.\n\n\n\nMirin nebo sak\u00e9: mirin, klasick\u00e1 sou\u010d\u00e1st n\u00e1levu nijiru, dod\u00e1v\u00e1 lesk a jemnou, plnou sladkost; n\u011bkter\u00e9 recepty p\u0159id\u00e1vaj\u00ed tak\u00e9 sak\u00e9 nebo mu d\u00e1vaj\u00ed p\u0159ednost pro v\u00fdrazn\u011bj\u0161\u00ed v\u016fni a hlub\u0161\u00ed chu\u0165.\n\n\n\nJaponsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee uruchimai: uruchimai je srdcem pokrmu: m\u00e1 m\u011bkkou, lehce lepivou konzistenci a nen\u00e1padnou p\u0159irozenou sladkost.\n\n\n\nOcet: akazu dod\u00e1v\u00e1 jemnou hloubku chuti, zat\u00edmco komezu p\u0159in\u00e1\u0161\u00ed \u010dist\u00e9 a sv\u011b\u017e\u00ed dozn\u00edv\u00e1n\u00ed.\n\n\n\nVoliteln\u00e9 p\u0159\u00edsady: houby shiitake, lopuch, mrkev, mitsuba, jedl\u00e1 chryzant\u00e9ma shungiku a dal\u0161\u00ed listov\u00e1 zelenina dotv\u00e1\u0159ej\u00ed p\u0159edev\u0161\u00edm varianty gomoku z oblasti Kansai; sezam nebo lotosov\u00fd ko\u0159en mohou zpest\u0159it i st\u0159\u00eddm\u011bj\u0161\u00ed varianty, zejm\u00e9na v duchu oblasti Kant\u00f3.\n\n\n\nYuzu: dod\u00e1v\u00e1 sv\u011b\u017e\u00ed aromatick\u00fd t\u00f3n, kter\u00fd kontrastuje se sladkost\u00ed.\n\n\n\nS\u016fl: zv\u00fdraz\u0148uje chu\u0165 sushizu a udr\u017euje rovnov\u00e1hu mezi sladkou, slanou a kyselou chut\u00ed.\n\n\n\n\n\n\n\tAutentick\u00e9 inari sushi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKapsi\u010dky z aburaage10 pl\u00e1tk\u016f aburaage (sma\u017een\u00e9 tofu)Na ochucen\u00ed kapsi\u010dek z aburaage210 ml dashi1 l\u017e\u00edce sak\u00e92 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce mirinu1 l\u017e\u00edce cukru1 l\u017ei\u010dka soliR\u00fd\u017ee ochucen\u00e1 octem300 g japonsk\u00e9 r\u00fd\u017ee (hmotnost v such\u00e9m stavu)3 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa2 l\u017e\u00edce cukru1 l\u017ei\u010dka solisezamov\u00e1 sem\u00ednka (podle chuti)kuli\u010dky pep\u0159e sansh\u014d (nebo kuli\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e, podle chuti)K pod\u00e1v\u00e1n\u00ednakl\u00e1dan\u00fd z\u00e1zvor (nalo\u017een\u00fd ve \u0161vestkov\u00e9m oct\u011b, podle chuti)shibazuke (japonsk\u00e1 nakl\u00e1dan\u00e1 zelenina, podle chuti)\t\n\t\n\t\tP\u0159\u00edprava kapsi\u010dek z aburaageP\u0159eje\u010fte j\u00eddeln\u00ed h\u016flkou (nebo hranat\u00fdm p\u0159edm\u011btem) p\u0159es pl\u00e1tky aburaage, abyste naru\u0161ili vl\u00e1kna a usnadnili jejich otev\u0159en\u00ed.Pl\u00e1tky aburaage pova\u0159te 1 a\u017e 2 minuty ve velk\u00e9m mno\u017estv\u00ed vrouc\u00ed vody, abyste je zbavili p\u0159ebyte\u010dn\u00e9ho tuku, a pot\u00e9 sce\u010fte.Pl\u00e1tky aburaage zchla\u010fte vodou a pot\u00e9 je rukama d\u016fkladn\u011b vyma\u010dkejte, abyste odstranili p\u0159ebyte\u010dnou vodu.Pl\u00e1tky aburaage rozkrojte nap\u016fl a opatrn\u011b otev\u0159ete kapsi\u010dky.Va\u0159en\u00ed kapsi\u010dek z aburaageKapsi\u010dky z aburaage rozlo\u017ete paprskovit\u011b do hrnce a st\u0159ed nechte voln\u00fd.Do st\u0159edu hrnce vlijte dashi, sak\u00e9, s\u00f3jovou om\u00e1\u010dku a mirin, p\u0159idejte cukr a s\u016fl. P\u0159\u00edmo na kapsi\u010dky polo\u017ete vnit\u0159n\u00ed pokli\u010dku nebo pe\u010dic\u00ed pap\u00edr, aby z\u016fstaly na m\u00edst\u011b.Va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni asi 20 minut a ob\u010das p\u0159itla\u010dte na vnit\u0159n\u00ed pokli\u010dku, aby se tekutina rovnom\u011brn\u011b rozprost\u0159ela. Podle pot\u0159eby dochu\u0165te.Jakmile zbude jen trochu tekutiny, vypn\u011bte oh\u0159ev a nechte n\u011bkolik hodin chladnout v hrnci, aby aburaage nas\u00e1klo ochucen\u00fdm v\u00fdvarem.P\u0159\u00edprava r\u00fd\u017ee ochucen\u00e9 octemJaponskou r\u00fd\u017ei uva\u0159te v o n\u011bco men\u0161\u00edm mno\u017estv\u00ed vody ne\u017e obvykle.Sm\u00edchejte r\u00fd\u017eov\u00fd ocet, cukr a s\u016fl na octovou z\u00e1livku na sushi a p\u0159elijte j\u00ed horkou r\u00fd\u017ei.R\u00fd\u017ei jemn\u011b prom\u00edchejte \u0159ezav\u00fdmi pohyby st\u011brkou a pot\u00e9 p\u0159idejte sezamov\u00e1 sem\u00ednka a kuli\u010dky pep\u0159e sansh\u014d.Sestaven\u00ed inari sushiZ r\u00fd\u017ee ochucen\u00e9 octem vytvarujte mal\u00e9 ov\u00e1ln\u00e9 porce.Kapsi\u010dky z aburaage napl\u0148te porcemi r\u00fd\u017ee ochucen\u00e9 octem.Pod\u00e1vejte s nakl\u00e1dan\u00fdm z\u00e1zvorem a shibazuke podle chuti.\t\n\t\n\t\t\nPro leh\u010d\u00ed konzistenci nechte aburaage po blan\u0161\u00edrov\u00e1n\u00ed dob\u0159e okapat a d\u016fkladn\u011b vyma\u010dkejte.\nKdy\u017e nech\u00e1te kapsi\u010dky vychladnout ve v\u00fdvaru, mnohem l\u00e9pe nas\u00e1knou chut\u011b.\n\n\t\n\t\n\t\tHauptgericht, Sushi, Vorspeisejapanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196463","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=196463"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/117934"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}