{"id":197352,"title":"R\u00fd\u017ee na sushi, va\u0159en\u00ed a ochucen\u00ed","modified":"2026-10-31T17:17:51+01:00","plain":"Milovn\u00edci sushi, pozor! Mysleli jste si, \u017ee tajemstv\u00ed sushi spo\u010d\u00edv\u00e1 jen v kvalit\u011b ryby? Kdepak! R\u00fd\u017ee na sushi, tahle kouzeln\u00e1 surovina, je skute\u010dn\u00fdm hrdinou, kter\u00fd tomuto japonsk\u00e9mu pokrmu dod\u00e1v\u00e1 jeho jedine\u010dnou chu\u0165. \n\n\n\nVydejte se se mnou na kulin\u00e1\u0159sk\u00e9 dobrodru\u017estv\u00ed, p\u0159i kter\u00e9m v\u00e1m odhal\u00edm tajemstv\u00ed ochucov\u00e1n\u00ed a va\u0159en\u00ed r\u00fd\u017ee na sushi. \n\n\n\nZavinov\u00e1n\u00ed podle receptu na maki sushi\n\n\n\nNe\u017e se ale pust\u00edme do pr\u00e1ce, vyd\u00e1me se na mal\u00fd v\u00fdlet do minulosti a zjist\u00edme, jak tato tradice v zemi vych\u00e1zej\u00edc\u00edho slunce vznikla\n\n\n\nPo\u010d\u00e1tky ochucov\u00e1n\u00ed r\u00fd\u017ee\n\n\n\nU\u017e velmi d\u00e1vno, dlouho p\u0159edt\u00edm, ne\u017e sushi zaplavilo na\u0161e tal\u00ed\u0159e, Japonci ovl\u00e1dali um\u011bn\u00ed ochucov\u00e1n\u00ed r\u00fd\u017ee. Prvn\u00ed p\u00edsemn\u00e9 zm\u00ednky o tomto postupu poch\u00e1zej\u00ed z 8. stolet\u00ed, z pozoruhodn\u00e9 knihy nazvan\u00e9 \u201eZ\u00e1kon\u00edk J\u00f3r\u00f3\u201c. \n\n\n\nTeprve v 17. stolet\u00ed, v obdob\u00ed Edo, se v\u0161ak hlavn\u00ed surovinou k ochucov\u00e1n\u00ed stal r\u00fd\u017eov\u00fd ocet.\n\n\n\n\n\n\n\nV \u010dem je tajemstv\u00ed? Ve sm\u011bsi octa, cukru a soli, kter\u00e1 r\u00fd\u017ei konzervuje a dod\u00e1v\u00e1 j\u00ed neodolatelnou chu\u0165. B\u011bhem stalet\u00ed se tento recept zdokonaloval, a\u017e vznikla r\u00fd\u017ee na sushi, kterou dnes zn\u00e1me a milujeme.\n\n\n\nTato r\u00fd\u017ee je tak\u00e9 z\u00e1kladem chirashi, slavnostn\u00ed misky, v n\u00ed\u017e se setk\u00e1v\u00e1 r\u00fd\u017ee ochucen\u00e1 octem s pestrou oblohou\n\n\n\nTato r\u00fd\u017ee ochucen\u00e1 octem je tak\u00e9 z\u00e1kladem maguro zuke don, kde se navrch pokl\u00e1d\u00e1 marinovan\u00fd tu\u0148\u00e1k\n\n\n\nTakto ochu\u0165te sv\u00e9 nigiri, sushi, onigiri, masago sushi nebo dokonce korejsk\u00fd kimbap a spoustu dal\u0161\u00edch pokrm\u016f! \n\n\n\n\n\n\tJak uva\u0159it a ochutit r\u00fd\u017ei na sushi?\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tVychladl\u00e1 r\u00fd\u017ee na sushi 152 g r\u00fd\u017eov\u00e9ho octa6 l\u017eic cukru3 l\u017ei\u010dky soliNa uva\u0159en\u00ed r\u00fd\u017ee300 ml vody250 g r\u00fd\u017ee na sushi\t\n\t\n\t\tVa\u0159en\u00ed r\u00fd\u017eeR\u00fd\u017ei 4-5kr\u00e1t propl\u00e1chn\u011bte. Voda by na konci m\u011bla b\u00fdt t\u00e9m\u011b\u0159 \u010dir\u00e1Slijte vodu a nechte r\u00fd\u017ei 1 hodinu oschnoutVodu a r\u00fd\u017ei dejte do mal\u00e9ho hrnce. Va\u0159te na prudk\u00e9m ohni dv\u011b minutySt\u00e1hn\u011bte plamen na minimum, p\u0159iklopte pokli\u010dkou a nechte va\u0159it 10 minut. V posledn\u00edch minut\u00e1ch r\u00fd\u017ei pe\u010dliv\u011b hl\u00eddejte, aby se nep\u0159ip\u00e1lila.Vypn\u011bte spor\u00e1k a m\u00edsto pokli\u010dky p\u0159ikryjte hrnec ut\u011brkou. Nechte takto st\u00e1t 15 minut. Ochucen\u00edV hrnci sm\u00edchejte ocet, cukr a s\u016fl a p\u0159ive\u010fte k varuJakmile se v\u0161echny suroviny dokonale rozpust\u00ed, nechte sm\u011bs vychladnoutPo tro\u0161k\u00e1ch p\u0159id\u00e1vejte do hork\u00e9 r\u00fd\u017ee a pr\u016fb\u011b\u017en\u011b ochutn\u00e1vejte, dokud v\u00e1m chu\u0165 nebude vyhovovatJak m\u00edt r\u00fd\u017ei na sushi rychle hotovouOchucenou r\u00fd\u017ei rozprost\u0159ete na velk\u00fd tal\u00ed\u0159 a dejte do lednice.Po 10 minut\u00e1ch v\u0161echnu r\u00fd\u017ei obra\u0165te a vra\u0165te na 10 minut do ledniceOpakujte, dokud r\u00fd\u017ee nevychladne. Vytvarujte sushi\t\n\t\n\t\tOchucovac\u00ed sm\u011bsi v\u00e1m nejsp\u00ed\u0161 trochu zbude, v lednici ji m\u016f\u017eete uchovat a\u017e 2 t\u00fddny a pou\u017e\u00edt na dal\u0161\u00ed sushi!\n\t\n\t\n\t\tAccompagnementJaponaise\t\n\n\n\n\n\nPou\u017eijte tuto r\u00fd\u017ei v m\u00e9m receptu na masago sushi","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197352","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=197352"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197352\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1057"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}