{"id":198107,"title":"Zaru soba, studen\u00e9 nudle s om\u00e1\u010dkou tsuyu","modified":"2026-10-31T17:32:19+01:00","plain":"Co je zaru soba?\n\n\n\nZaru soba, zn\u00e1m\u00e9 tak\u00e9 jako mori soba, jsou osv\u011b\u017euj\u00edc\u00ed a lahodn\u00fd pokrm z pohankov\u00fdch nudl\u00ed, obl\u00edben\u00fd zejm\u00e9na b\u011bhem hork\u00e9ho a vlhk\u00e9ho l\u00e9ta v Japonsku. \n\n\n\nTento pokrm se pod\u00e1v\u00e1 studen\u00fd, tak\u017ee je ide\u00e1ln\u00ed volbou pro osv\u011b\u017een\u00ed v parn\u00fdch dnech. Mnoz\u00ed Japonci dokonce tvrd\u00ed, \u017ee zaru soba jsou jedn\u00edm z nejlep\u0161\u00edch zp\u016fsob\u016f, jak si naplno vychutnat chu\u0165 a strukturu nudl\u00ed soba.\n\n\n\nN\u00e1zev \u201ezaru soba\u201c odkazuje na tradi\u010dn\u00ed zp\u016fsob pod\u00e1v\u00e1n\u00ed tohoto pokrmu. \u201eZaru\u201c ozna\u010duje bambusov\u00e9 s\u00edto pou\u017e\u00edvan\u00e9 v japonsk\u00e9 kuchyni a pr\u00e1v\u011b na n\u011bm se nudle tradi\u010dn\u011b serv\u00edruj\u00ed, aby z nich mohla odt\u00e9kat voda. \n\n\n\nNejde tedy jen o vzhled pokrmu, s\u00edto tak\u00e9 zaji\u0161\u0165uje, \u017ee si nudle zachovaj\u00ed ide\u00e1ln\u00ed strukturu.\n\n\n\n\n\n\n\nK nudl\u00edm soba se pod\u00e1v\u00e1 chutn\u00e1 om\u00e1\u010dka zvan\u00e1 tsuyu nebo mentsuyu, do kter\u00e9 se nudle p\u0159ed ka\u017ed\u00fdm soustem nam\u00e1\u010dej\u00ed. Tato om\u00e1\u010dka m\u00e1 v\u00fdraznou chu\u0165 umami a tradi\u010dn\u011b se p\u0159ipravuje ze sm\u011bsi sak\u00e9, mirinu, s\u00f3jov\u00e9 om\u00e1\u010dky, vlo\u010dek su\u0161en\u00e9ho tu\u0148\u00e1ka pruhovan\u00e9ho a \u0159asy kombu. Zde najdete recept na mentsuyu\n\n\n\nA\u0165 u\u017e v parn\u00e9m l\u00e9t\u011b, nebo za p\u0159\u00edjemn\u00fdch dn\u016f bab\u00edho l\u00e9ta, zaru soba pat\u0159\u00ed ke st\u00e1lic\u00edm japonsk\u00e9 kuchyn\u011b. Nab\u00edzej\u00ed osv\u011b\u017euj\u00edc\u00ed kombinaci chut\u00ed a struktur, kter\u00e1 pot\u011b\u0161\u00ed milovn\u00edky nudl\u00ed i studen\u00fdch pokrm\u016f.\n\n\n\nDal\u0161\u00ed pokrm, kter\u00fd si vychutn\u00e1te za velk\u00fdch veder, je hiyayakko, dob\u0159e vychlazen\u00e9 tofu se z\u00e1zvorem a tu\u0148\u00e1kem pruhovan\u00fdm\n\n\n\nJak j\u00edst zaru soba?\n\n\n\nPro je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 se do om\u00e1\u010dky obvykle p\u0159id\u00e1v\u00e1 najemno nakr\u00e1jen\u00e1 jarn\u00ed cibulka a wasabi, podle toho, jakou chu\u0165 a m\u00edru p\u00e1livosti m\u00e1 kdo r\u00e1d. \n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed se nav\u00edc nudle \u010dasto posypou tenk\u00fdmi prou\u017eky nori (su\u0161en\u00e9 mo\u0159sk\u00e9 \u0159asy), kter\u00e9 pokrmu dodaj\u00ed dal\u0161\u00ed chu\u0165 i strukturu.\n\n\n\n\n\n\n\nZaru soba se nejed\u00ed jen samostatn\u011b, ale \u010dasto se pod\u00e1vaj\u00ed tak\u00e9 spole\u010dn\u011b s dal\u0161\u00edmi dobrotami, nap\u0159\u00edklad s tempurou, d\u00edky \u010demu\u017e je j\u00eddlo je\u0161t\u011b syt\u011bj\u0161\u00ed a vyv\u00e1\u017een\u011bj\u0161\u00ed.\n\n\n\nPro\u010d se om\u00e1\u010dka pod\u00e1v\u00e1 odd\u011blen\u011b od nudl\u00ed?\n\n\n\nNudle soba velmi rychle ztr\u00e1cej\u00ed svou pevnost \u201ena skus\u201c, a proto se proplachuj\u00ed studenou vodou a a\u017e do j\u00eddla se uchov\u00e1vaj\u00ed \u201enasucho\u201c.\n\n\n\nVerze z Fukui, kdy se v\u00fdvar nal\u00e9v\u00e1 p\u0159\u00edmo na nudle: oroshi soba\n\n\n\nSoba se samoz\u0159ejm\u011b jed\u00ed i tepl\u00e9 ve v\u00fdvaru. Ani tady ale nen\u00ed \u010das ot\u00e1let! Nerady si hraj\u00ed na divy ve v\u00fdvarov\u00e9 v\u00ed\u0159ivce a mnohem rad\u011bji se nechaj\u00ed hned sn\u00edst. Japonci, mist\u0159i v um\u011bn\u00ed soba, v\u00e1s povzbud\u00ed vesel\u00fdm \u201eSoba nobiru yo!\u201c – \u201eVa\u0161e soba se vyt\u00e1hnou!\u201c Zkr\u00e1tka je nenech\u00e1vejte v om\u00e1\u010dce p\u0159\u00edli\u0161 dlouho, jinak p\u0159ijdou o svou obl\u00edbenou pevnost na skus!\n\n\n\nKe studen\u00fdm nudl\u00edm soba miska po\u0159\u00e1dn\u011b vychlazen\u00e9 okry no ohitashi\n\n\n\nHlavn\u00ed suroviny na zaru soba\n\n\n\nTentokr\u00e1t bude tahle \u010d\u00e1st docela kr\u00e1tk\u00e1, proto\u017ee hned n\u00ed\u017ee podrobn\u011b popisuji r\u016fzn\u00e9 mo\u017enosti oblo\u017een\u00ed.V\u017edy\u0165 krom\u011b mentsuyu a nudl\u00ed soba… u\u017e zb\u00fdv\u00e1 jen to oblo\u017een\u00ed! \n\n\n\n\u010c\u00edm doplnit zaru soba\n\n\n\nNori – Kvalitn\u00ed nori je p\u0159\u00edmo nabit\u00e9 chut\u00ed umami. K nudl\u00edm soba se obvykle st\u0159\u00edh\u00e1 n\u016f\u017ekami na tenk\u00e9 prou\u017eky, ale m\u016f\u017eete ho tak\u00e9 rukama natrhat na mal\u00e9 kousky.\n\n\n\n\n\n\n\nJarn\u00ed cibulky (cibule se\u010dka) – V Japonsku existuje n\u011bkolik odr\u016fd jarn\u00edch cibulek a k dochucen\u00ed nudl\u00ed soba se nej\u010dast\u011bji pou\u017e\u00edv\u00e1 velmi tenk\u00e1 odr\u016fda zvan\u00e1 \u201ebannou negi\u201c. Pokud ve sv\u00e9m okol\u00ed nese\u017eenete tenk\u00e9 jarn\u00ed cibulky, m\u016f\u017eete je nahradit pa\u017eitkou. Dal\u0161\u00ed mo\u017enost\u00ed je nakr\u00e1jet siln\u011bj\u0161\u00ed jarn\u00ed cibulku najemno.\n\n\n\nWasabi – Pokud m\u00e1te r\u00e1di trochu p\u00e1livosti, wasabi dod\u00e1 om\u00e1\u010dce k nam\u00e1\u010den\u00ed p\u0159\u00edjemn\u00fd \u0159\u00edz. Nejlep\u0161\u00ed je \u010derstv\u011b nastrouhan\u00e9, ale pokud ho nese\u017eenete, poslou\u017e\u00ed i wasabi v tub\u011b (mnoh\u00e1 se vyr\u00e1b\u011bj\u00ed ze stonk\u016f a list\u016f wasabi, rad\u011bji si ale ov\u011b\u0159te slo\u017een\u00ed na obalu). \n\n\n\nPr\u00e1\u0161kovou variantu nedoporu\u010duji, obvykle se vyr\u00e1b\u00ed z k\u0159enu a ho\u0159\u010dice s p\u0159\u00eddavkem barviv, aby vypadala jako prav\u00e9 wasabi.\n\n\n\nDaikon oroshi (strouhan\u00e1 \u0159edkev daikon)- Strouhan\u00e1 \u0159edkev daikon se b\u011b\u017en\u011b p\u0159id\u00e1v\u00e1 do om\u00e1\u010dky k nam\u00e1\u010den\u00ed, proto\u017ee jej\u00ed drobn\u00e9 kousky nas\u00e1knou om\u00e1\u010dku a ulp\u00edvaj\u00ed na nudl\u00edch. \n\n\n\nNa strouh\u00e1n\u00ed r\u00e1d pou\u017e\u00edv\u00e1m horn\u00ed polovinu daikonu (u list\u016f), proto\u017ee b\u00fdv\u00e1 slad\u0161\u00ed a m\u00e9n\u011b \u0161tiplav\u00e1. Spodn\u00ed polovina (u \u0161pi\u010dky ko\u0159ene) se l\u00e9pe hod\u00ed do tepeln\u011b upravovan\u00fdch pokrm\u016f.\n\n\n\nDal\u0161\u00ed mo\u017enosti – Pou\u017e\u00edt m\u016f\u017eete i aromatick\u00e9 suroviny, jako je z\u00e1zvor, myoga, k\u016fra z yuzu, shiso a sezamov\u00e1 sem\u00ednka. P\u0159idat m\u016f\u017eete tak\u00e9 suroviny, kter\u00e9 zm\u011bn\u00ed celkovou konzistenci pokrmu, nap\u0159\u00edklad syrov\u00e9 k\u0159epel\u010d\u00ed vejce, nasekanou okru nebo nastrouhan\u00e9 yamaimo. \n\n\n\nV dne\u0161n\u00ed dob\u011b se z nudl\u00ed soba \u010dasto p\u0159ipravuje sal\u00e1t, do kter\u00e9ho se p\u0159im\u00edch\u00e1 zelenina a suroviny bohat\u00e9 na b\u00edlkoviny a v\u0161e se dopln\u00ed om\u00e1\u010dkou.\n\n\n\nTipy, aby se zaru soba povedly\n\n\n\nPokud hled\u00e1te praktickou alternativu, m\u016f\u017eete om\u00e1\u010dku p\u0159ipravit tak\u00e9 z lyofilizovan\u00e9ho v\u00fdvaru dashi, kter\u00fd se v obchodech s asijsk\u00fdmi potravinami prod\u00e1v\u00e1 v pr\u00e1\u0161ku nebo v s\u00e1\u010dc\u00edch k louhov\u00e1n\u00ed. (V om\u00e1\u010dce nahrad\u00ed katsuobushi a kombu) \n\n\n\nAby m\u011bly studen\u00e9 nudle soba ide\u00e1ln\u00ed strukturu, chlad\u00ed se ve dvou kroc\u00edch. Nejprve se z nich propl\u00e1chnut\u00edm smyje \u0161krob a zchlad\u00ed se na pokojovou teplotu. Pot\u00e9 se pono\u0159\u00ed do ledov\u00e9 vody, aby se je\u0161t\u011b v\u00edce ochladily. \n\n\n\nPokud si nech\u00e1te vodu z va\u0159en\u00ed nudl\u00ed soba, m\u016f\u017eete zb\u00fdvaj\u00edc\u00ed om\u00e1\u010dku k nam\u00e1\u010den\u00ed prom\u011bnit v p\u0159\u00edjemn\u011b h\u0159ejivou pol\u00e9vku, kter\u00e1 kr\u00e1sn\u011b zakon\u010d\u00ed cel\u00e9 j\u00eddlo. \u0158\u00edk\u00e1 se j\u00ed soba yu. \n\n\n\n\n\n\tAutentick\u00e9 zaru soba - nudle soba se studenou om\u00e1\u010dkou\n\t\t\n\t\t\t\n\t\n\t\ttapis de bambou\t\n\t\n\t\t200 g su\u0161en\u00fdch nudl\u00ed soba45 ml mentsuyu (klikn\u011bte pro recept)135 ml ledov\u00e9 vodyNa ozdoben\u00ed1 jarn\u00ed cibulka nakr\u00e1jen\u00e1 najemnojemn\u011b nastrouhan\u00e1 \u0159asa noriwasabi (voliteln\u00e9)\t\n\t\n\t\tVa\u0159en\u00ed nudl\u00ed sobaVe velk\u00e9m hrnci p\u0159ive\u010fte k varu dostatek vody. Na rozd\u00edl od t\u011bstovin vodu na va\u0159en\u00ed nesolte.Do vrouc\u00ed vody p\u0159idejte su\u0161en\u00e9 nudle soba a rozlo\u017ete je v\u011bj\u00ed\u0159ovit\u011b po obvodu hrnce, aby se od sebe odd\u011blily.Nudle soba uva\u0159te podle n\u00e1vodu na obalu. Ob\u010das je prom\u00edchejte, aby se neslepily.Nudle jsou hotov\u00e9, jakmile zm\u011bknou; nep\u0159eva\u0159te je. Ne\u017e je sced\u00edte, odeberte velkou misku vody z va\u0159en\u00ed zvan\u00e9 \"sobayu\", kterou na konci j\u00eddla sm\u00edch\u00e1te se zbylou om\u00e1\u010dkouNudle soba sce\u010fte v cedn\u00edku a propl\u00e1chn\u011bte pod studenou tekouc\u00ed vodou, abyste odstranili p\u0159ebyte\u010dn\u00fd \u0161krob. Tento krok je velmi d\u016fle\u017eit\u00fd, aby se nudle neslepily.Zat\u0159este cedn\u00edkem, aby odtekla v\u0161echna voda. Pot\u00e9 nudle p\u0159endejte do velk\u00e9 m\u00edsy s ledovou vodou. Nechte je 30 sekund vychladit, d\u016fkladn\u011b sce\u010fte a dejte stranou.Pod\u00e1v\u00e1n\u00ed zaru sobaP\u0159ed pod\u00e1v\u00e1n\u00edm polo\u017ete na jednotliv\u00e9 tal\u00ed\u0159e bambusov\u00e1 s\u00edta nebo podlo\u017eky (tal\u00ed\u0159e zachyt\u00ed vodu odkap\u00e1vaj\u00edc\u00ed z nudl\u00ed). Na ka\u017edou podlo\u017eku dejte porci nudl\u00ed soba a navrch nasypte jemn\u011b nastrouhanou \u0159asu nori.Pom\u011br om\u00e1\u010dky a vody pro nam\u00e1\u010den\u00ed je p\u0159ibli\u017en\u011b 1\/3, sm\u00edchejte tedy nap\u0159\u00edklad 45 ml mentsuyu se 135 ml ledov\u00e9 vody a hlavn\u011b nezapome\u0148te ochutnat. Pokud je om\u00e1\u010dka p\u0159\u00edli\u0161 slan\u00e1, p\u0159idejte v\u00edce vody. Pokud je p\u0159\u00edli\u0161 z\u0159ed\u011bn\u00e1, p\u0159idejte v\u00edce mentsuyu.Najemno nakr\u00e1jenou jarn\u00ed cibulku a wasabi rozd\u011blte na mal\u00e9 tal\u00ed\u0159ky pro ka\u017ed\u00e9ho a pod\u00e1vejte s nudlemi soba a mal\u00fdmi miskami na nam\u00e1\u010den\u00ed pro jednotliv\u00e9 str\u00e1vn\u00edky.\t\n\t\n\t\tKdy\u017e si uschov\u00e1te vodu z va\u0159en\u00ed nudl\u00ed soba, m\u016f\u017eete zbylou om\u00e1\u010dku prom\u011bnit v malou porci lahodn\u00e9 pol\u00e9vky, kter\u00e1 p\u0159\u00edjemn\u011b zah\u0159eje a kr\u00e1sn\u011b zavr\u0161\u00ed cel\u00e9 j\u00eddlo. \u0158\u00edk\u00e1 se j\u00ed soba yu.\u00a0\n\t\n\t\n\t\tJaponaisenouilles froides, nouilles soba rapides, zaru soba","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198107","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=198107"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198107\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8686"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}