{"id":198727,"title":"Japonsk\u00e1 r\u00fd\u017ee s kuku\u0159ic\u00ed t\u014dmorokoshi gohan","modified":"2026-10-31T17:43:55+01:00","plain":"Japonsk\u00e1 letn\u00ed r\u00fd\u017ee, ve kter\u00e9 sladk\u00e1 kuku\u0159ice i jej\u00ed v\u0159eteno provon\u00ed cel\u00fd hrnec, bez m\u00e1sla a bez v\u00fdvaru.\n\n\n\nJe horko, kuku\u0159ice je nejslad\u0161\u00ed z cel\u00e9ho roku a pr\u00e1v\u011b te\u010f je \u010das p\u0159idat ji do r\u00fd\u017ee. T\u014dmorokoshi gohan von\u00ed jako kuku\u0159i\u010dn\u00fd klas pot\u0159en\u00fd m\u00e1slem, p\u0159esto\u017ee v hrnci nen\u00ed ani kousek m\u00e1sla: p\u00e1ru provon\u00ed syrov\u00e1 zrna a hol\u00e9 v\u0159eteno polo\u017een\u00e9 na r\u00fd\u017ei. \n\n\n\nZvednete pokli\u010dku, mezi perle\u0165ov\u00fdmi zrnky r\u00fd\u017ee z\u00e1\u0159\u00ed \u017elut\u00e1 kuku\u0159ice a ka\u017ed\u00e9 sousto m\u00e1 \u010distou chu\u0165 \u010derstv\u00e9 kuku\u0159ice. J\u00eddlo, kter\u00e9 se zd\u00e1 p\u0159\u00edli\u0161 prost\u00e9 na to, aby p\u0159ekvapilo, dokud neochutn\u00e1te prvn\u00ed l\u017e\u00edci.\n\n\n\nDal\u0161\u00ed japonsk\u00e9 letn\u00ed pot\u011b\u0161en\u00ed, stejn\u011b minimalistick\u00e9: hiyayakko, hedv\u00e1bn\u00e9 tofu pod\u00e1van\u00e9 p\u011bkn\u011b vychlazen\u00e9.\n\n\n\nCo je t\u014dmorokoshi gohan?\n\n\n\nN\u00e1zev mluv\u00ed za v\u0161e: t\u014dmorokoshi znamen\u00e1 kuku\u0159ice, gohan ozna\u010duje va\u0159enou r\u00fd\u017ei a v \u0161ir\u0161\u00edm smyslu tak\u00e9 j\u00eddlo. Slovo t\u014dmorokoshi p\u016fvodn\u011b ozna\u010dovalo \u010dirok dovezen\u00fd ze zahrani\u010d\u00ed, ne\u017e se ust\u00e1lilo jako n\u00e1zev pro kuku\u0159ici. \n\n\n\nRecept je stejn\u011b prost\u00fd jako jeho n\u00e1zev: kr\u00e1tkozrnn\u00e1 japonsk\u00e1 r\u00fd\u017ee, \u010derstv\u00e1 syrov\u00e1 cukrov\u00e1 kuku\u0159ice a jen tolik dochucen\u00ed, aby kuku\u0159ice z\u016fstala v hlavn\u00ed roli.\n\n\n\nRozhoduj\u00edc\u00ed je pou\u017eit\u00ed v\u0159etena, japonsky shin. Po od\u0159\u00edznut\u00ed zrn no\u017eem polo\u017ete hol\u00e9 v\u0159eteno p\u0159ed va\u0159en\u00edm na r\u00fd\u017ei. V p\u00e1\u0159e uvol\u0148uje cukry a v\u016fni, tak\u017ee po kuku\u0159ici chutnaj\u00ed i sousta bez jedin\u00e9ho kuku\u0159i\u010dn\u00e9ho zrnka.\n\n\n\nM\u00e1te chu\u0165 na kuku\u0159ici v jin\u00e9 podob\u011b? Korejsk\u00fd corn cheese, jemn\u00fd a zape\u010den\u00fd dozlatova.\n\n\n\nOd kuku\u0159ice z hor a\u017e na stoly v Edu\n\n\n\nKuku\u0159ice se do Japonska dostala v roce 1579 s portugalsk\u00fdmi mo\u0159eplavci, nejsp\u00ed\u0161 p\u0159es Nagasaki nebo \u0160ikoku. Prvn\u00ed odr\u016fdy byly tvrd\u00e9 a mou\u010dnat\u00e9, bohat\u00e9 na \u0161krob a chud\u00e9 na cukr. \n\n\n\nV horsk\u00fdch vesnic\u00edch na severu prefektury Mijazaki, kolem Taka\u010diha, Gokase a Hinokage, se tato odoln\u00e1 kuku\u0159ice stala nezbytnou potravinou: su\u0161ila se pod p\u0159esahy st\u0159ech, drtila v hmo\u017ed\u00ed\u0159i a pot\u00e9 va\u0159ila s r\u00fd\u017e\u00ed nebo je\u010dmenem pod n\u00e1zvem t\u014dkibi-meshi, p\u0159i\u010dem\u017e tvo\u0159ila 10 a\u017e 20\u00a0% hmotnosti sm\u011bsi.\n\n\n\nK r\u00fd\u017ei se hod\u00ed kr\u00e1sn\u011b k\u0159upav\u00fd toriten, ku\u0159ec\u00ed tempura z \u00d3ity.\n\n\n\nV Edu se kuku\u0159ice dostala i na vyt\u0159\u00edben\u00e9 tabule: restaurace Yaozen po sob\u011b zanechala recept na morokoshi asari gohan, kter\u00fd spojoval kuku\u0159ici se \u0161keblemi venu\u0161kami. Modern\u00ed pokrm s \u010derstv\u00fdmi sladk\u00fdmi zrny p\u0159i\u0161el pozd\u011bji: v obdob\u00ed Meid\u017ei se na Hokkaid\u00f3 za\u010daly dov\u00e1\u017eet americk\u00e9 odr\u016fdy cukrov\u00e9 kuku\u0159ice, nap\u0159\u00edklad Golden Bantam, kter\u00e1 tam byla ji\u017e v roce 1904 dob\u0159e zaveden\u00e1. \n\n\n\nZ j\u00eddla pro p\u0159e\u017eit\u00ed se t\u014dmorokoshi gohan prom\u011bnilo v letn\u00ed pokrm japonsk\u00e9 kuchyn\u011b, v n\u011bm\u017e hraje hlavn\u00ed roli \u010derstvost kuku\u0159ice.\n\n\n\nHlavn\u00ed suroviny na t\u014dmorokoshi gohan\n\n\n\n\n\n\n\nB\u00edl\u00e1 japonsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee dod\u00e1v\u00e1 pokrmu lesk a lehce lepivou konzistenci; nas\u00e1kne sladkost\u00ed v\u0159etena, p\u0159itom si jednotliv\u00e1 zrnka zachovaj\u00ed tvar. O zbytek se postar\u00e1 velk\u00fd, opravdu \u010derstv\u00fd klas cukrov\u00e9 kuku\u0159ice: syrov\u00e1 zrna dodaj\u00ed \u0161\u0165avnatost a k\u0159upavost, obna\u017een\u00e9 v\u0159eteno provon\u00ed p\u00e1ru.\n\n\n\nS dochucen\u00edm zach\u00e1zejte st\u0159\u00eddm\u011b: s\u016fl podtrhne sladkost a trocha sak\u00e9 zjemn\u00ed zrna a potla\u010d\u00ed travnat\u00e9 t\u00f3ny. \n\n\n\nAby r\u00fd\u017ee z\u016fstala sv\u011btl\u00e1, dejte p\u0159ednost sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce, usukuchi nebo shiro shoyu, p\u0159ed tmavou s\u00f3jovou om\u00e1\u010dkou: dodaj\u00ed slanou chu\u0165 umami, ani\u017e by zrna ztmavla, a shiro shoyu nav\u00edc p\u0159inese n\u00e1dech sladkosti. Mal\u00fd kousek \u0159asy kombu nebo velmi slab\u00fd v\u00fdvar da\u0161i z kombu m\u016f\u017ee dodat jemn\u00fd z\u00e1klad umami, ale v\u00fdvar z bonita \u010di dr\u016fbe\u017ee by jemnou chu\u0165 vylouhovan\u00e9ho v\u0159etena p\u0159ehlu\u0161il.\n\n\n\nJak poznat autentickou p\u0159\u00edpravu\n\n\n\nRozhoduj\u00edc\u00ed je chv\u00edle, kdy se p\u0159id\u00e1v\u00e1 kuku\u0159ice: syrov\u00e1 zrna i v\u0159eteno se va\u0159\u00ed spole\u010dn\u011b s r\u00fd\u017e\u00ed, nikdy se neva\u0159\u00ed ani neop\u00e9kaj\u00ed zvl\u00e1\u0161\u0165 a nikdy se nep\u0159id\u00e1vaj\u00ed a\u017e nakonec. Dochucen\u00ed z\u016fst\u00e1v\u00e1 nen\u00e1padn\u00e9, zalo\u017een\u00e9 na soli a sak\u00e9. \n\n\n\nNa Hokkaid\u00f3 se pokrm na z\u00e1v\u011br dochucuje m\u00e1slem a zkaramelizovanou s\u00f3jovou om\u00e1\u010dkou, co\u017e p\u0159ipom\u00edn\u00e1 grilovanou kuku\u0159ici ze slavnost\u00ed a vytv\u00e1\u0159\u00ed po\u017eitk\u00e1\u0159\u0161t\u011bj\u0161\u00ed verzi klasick\u00e9ho receptu. Vyhn\u011bte se: \u010desneku, chilli, dr\u016fbe\u017e\u00edmu v\u00fdvaru a p\u0159edva\u0159en\u00e9 kuku\u0159ici, kter\u00e9 potla\u010duj\u00ed chu\u0165 kuku\u0159ice. Kdy\u017e se r\u00fd\u017ee povede, von\u00ed a chutn\u00e1 po kuku\u0159ici i samotn\u00e1, bez kuku\u0159i\u010dn\u00fdch zrnek.\n\n\n\n\n\n\tT\u014dmorokoshi gohan - Japonsk\u00e1 r\u00fd\u017ee s kuku\u0159ic\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t350 g japonsk\u00e9 r\u00fd\u017ee (hmotnost v such\u00e9m stavu)1 klas kuku\u0159ice (\u010derstv\u00fd (p\u0159\u00edpadn\u011b mra\u017een\u00e1 syrov\u00e1 kuku\u0159ice))360 ml vody2 l\u017ei\u010dky sak\u00e90.5 l\u017ei\u010dky soli\t\n\t\n\t\tP\u0159\u00edpravaPropl\u00e1chn\u011bte r\u00fd\u017ei.Nechte ji 15 minut namo\u010denou.Nechte ji okapat v cedn\u00edku.Odd\u011blte kuku\u0159i\u010dn\u00e1 zrna od klasu.Prom\u00edchejte kuku\u0159i\u010dn\u00e1 zrna se sol\u00ed, aby se rovnom\u011brn\u011b obalila.Sm\u00edchejte sak\u00e9 s vodou.Do litinov\u00e9ho hrnce dejte r\u00fd\u017ei, vodu se sak\u00e9 a kuku\u0159i\u010dn\u00e1 zrna.Na st\u0159edn\u011b siln\u00e9m ohni p\u0159ive\u010fte bez pokli\u010dky k varu.Jakmile se sm\u011bs za\u010dne va\u0159it, jednou ji prom\u00edchejte.Navrch polo\u017ete kuku\u0159i\u010dn\u00fd klas zbaven\u00fd zrn.No ano, v den focen\u00ed nem\u011bli v obchod\u011b kuku\u0159i\u010dn\u00e9 klasy, tak\u017ee jsem musel s\u00e1hnout po mra\u017een\u00e9 syrov\u00e9 kuku\u0159ici.P\u0159iklopte pokli\u010dkou.Va\u0159te na m\u00edrn\u00e9m ohni 10 minut.Vypn\u011bte ohe\u0148 a nechte 10 minut odpo\u010d\u00edvat pod pokli\u010dkou.Vyjm\u011bte kuku\u0159i\u010dn\u00fd klas.P\u0159ed pod\u00e1v\u00e1n\u00edm kuku\u0159ici s r\u00fd\u017e\u00ed jemn\u011b prom\u00edchejte.\t\n\t\n\t\tPou\u017eijte p\u011bkn\u011b sladkou kuku\u0159ici z vrcholu sez\u00f3ny: pr\u00e1v\u011b ta dod\u00e1v\u00e1 t\u00e9to japonsk\u00e9 r\u00fd\u017ei jej\u00ed sez\u00f3nn\u00ed charakter.\nVa\u0159it klas spole\u010dn\u011b s r\u00fd\u017e\u00ed je z\u00e1sadn\u00ed: dod\u00e1 r\u00fd\u017ei sladkost a v\u016fni kuku\u0159ice.\nS\u016fl na zrnech zv\u00fdrazn\u00ed jejich sladkou chu\u0165 a sm\u00edch\u00e1n\u00ed sak\u00e9 s vodou p\u0159ed va\u0159en\u00edm zajist\u00ed rovnom\u011brn\u00e9 ochucen\u00ed.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198727","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=198727"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198727\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/152267"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}