{"id":199135,"title":"Losos v miso marin\u00e1d\u011b","modified":"2026-10-31T17:50:45+01:00","plain":"Losos marinovan\u00fd v misu je jednoduch\u00e9 a chutn\u00e9 j\u00eddlo s marin\u00e1dou z pouh\u00fdch t\u0159\u00ed surovin, kter\u00e9 dokonale vyva\u017euje slanou a sladkou chu\u0165. M\u016f\u017eete si ho p\u0159ipravit n\u011bkolik dn\u00ed p\u0159edem, tak\u017ee je ide\u00e1ln\u00ed jako rychl\u00e9 j\u00eddlo b\u011bhem t\u00fddne.\n\n\n\nCo je losos glazovan\u00fd misem?\n\n\n\nV Japonsku pat\u0159\u00ed losos v misu (\u9bad\u306e\u5473\u564c\u6f2c\u3051) do skupiny pokrm\u016f zvan\u00fdch misozuke (\u5473\u564c\u6f2c\u3051), co\u017e doslova znamen\u00e1 \u201emarinovan\u00fd v misu\u201c. \n\n\n\nRyba se marinuje ve sladk\u00e9m b\u00edl\u00e9m misu, kter\u00e9 z lososa vytahuje p\u0159ebyte\u010dnou tekutinu, a dok\u00e1\u017ee tak prodlou\u017eit jeho trvanlivost a\u017e na t\u00fdden, p\u0159i\u010dem\u017e ho z\u00e1rove\u0148 ochucuje. N\u011bkdy se tomuto pokrmu \u0159\u00edk\u00e1 saikyouzuke (\u897f\u4eac\u6f2c\u3051), podle sv\u011btl\u00e9ho, kr\u00e1tce fermentovan\u00e9ho misa pou\u017e\u00edvan\u00e9ho v okol\u00ed Kj\u00f3ta. Znalci u\u017e jist\u011b pochopili, \u017ee je to zhruba \u0159e\u010deno gravlax v japonsk\u00e9 verzi\n\n\n\nM\u00e1te chu\u0165 na mo\u0159sk\u00e9 plody? Vyzkou\u0161ejte moje krevetov\u00e9 placi\u010dky\n\n\n\nHistorie lososa marinovan\u00e9ho v misu\n\n\n\nMarinov\u00e1n\u00ed potravin v misu m\u00e1 v\u00edce ne\u017e tis\u00edciletou tradici, ale konzervov\u00e1n\u00ed ryb v misu bylo poprv\u00e9 dolo\u017eeno v Kj\u00f3tu p\u0159ibli\u017en\u011b p\u0159ed 500 lety.\n\n\n\nKj\u00f3to, kter\u00e9 bylo hlavn\u00edm m\u011bstem Japonska po v\u00edce ne\u017e 680 let, le\u017e\u00ed 65 kilometr\u016f ve vnitrozem\u00ed. P\u0159ed zaveden\u00edm vysokorychlostn\u00edho vlaku, kter\u00fd zkracuje cestu na pouh\u00fdch 13 minut, a p\u0159ed n\u00e1stupem modern\u00edho chlazen\u00ed trvala cesta z p\u0159\u00edstavn\u00edho m\u011bsta \u00d3saky do Kj\u00f3ta nejm\u00e9n\u011b jeden den. Ryby proto bylo nezbytn\u00e9 na cestu konzervovat.\n\n\n\nRyby marinovan\u00e9 v misu byly p\u016fvodn\u011b drahou lah\u016fdkou, vyhrazenou pro j\u00eddla pod\u00e1van\u00e1 p\u0159ed form\u00e1ln\u00edmi \u010dajov\u00fdmi ob\u0159ady. V obdob\u00ed Meid\u017ei, kdy Japonsko v roce 1868 p\u0159esunulo sv\u00e9 hlavn\u00ed m\u011bsto do Tokia, se v\u0161ak tento chutn\u00fd a z\u00e1rove\u0148 praktick\u00fd zp\u016fsob p\u0159\u00edpravy roz\u0161\u00ed\u0159il po cel\u00e9 zemi.\n\n\n\nOkonomiyaki jsou dal\u0161\u00edm lahodn\u00fdm japonsk\u00fdm pokrmem s mo\u0159sk\u00fdmi plody\n\n\n\nMarinovan\u00e9 ryby \u201ezuke\u201c\n\n\n\nP\u0159\u00edpona \u201ezuke\u201c (\u6f2c\u3051) znamen\u00e1 marinovan\u00fd a krom\u011b misozuke existuj\u00ed i dal\u0161\u00ed druhy marinovan\u00fdch ryb, nap\u0159\u00edklad kasuzuke (\u7c95\u6f2c\u3051), kter\u00e9 se konzervuj\u00ed v kalech ze sak\u00e9, a mirinzuke (\u307f\u308a\u3093\u6f2c\u3051), kter\u00e9 se marinuj\u00ed v mirinu.\n\n\n\nMiso konzervuje ryby t\u0159emi zp\u016fsoby: \n\n\n\n\nS\u016fl v marin\u00e1d\u011b potla\u010duje r\u016fst mikroorganism\u016f.\n\n\n\nS\u016fl pomoc\u00ed osm\u00f3zy vytahuje z ryby p\u0159ebyte\u010dnou vodu, a prodlu\u017euje tak jej\u00ed trvanlivost.\n\n\n\nNepasterizovan\u00e9 miso (stejn\u011b jako kaly ze sak\u00e9) obsahuje vl\u00e1knitou houbu zvanou koji, kter\u00e1 m\u00e1 d\u00edky fermentaci konzerva\u010dn\u00ed \u00fa\u010dinky.\n\n\n\n\n\n\n\n\nHlavn\u00ed suroviny na lososa marinovan\u00e9ho v misu\n\n\n\n\n\n\n\nMnoho z\u00e1padn\u00edch \u0161\u00e9fkucha\u0159\u016f dochucuje miso p\u0159\u00edsadami, jako jsou \u010desnek, z\u00e1zvor a sezamov\u00fd olej, ale tradi\u010dn\u00ed misozuke se p\u0159ipravuje pouze z misa, sak\u00e9 a p\u0159\u00edpadn\u011b n\u011bjak\u00e9ho druhu cukru (z\u00e1le\u017e\u00ed na tom, jak\u00e9 miso pou\u017eijete).\n\n\n\nKlidn\u011b si recept upravte podle sebe, j\u00e1 ale miluji jednoduchost tradi\u010dn\u00ed verze, proto\u017ee nech\u00e1v\u00e1 vyniknout jemn\u00e9 chuti ryby a vyva\u017euje o\u0159\u00ed\u0161kovou chu\u0165 misa nasl\u00e1dl\u00fdm umami ze sak\u00e9. Pokud chcete zkou\u0161et r\u016fzn\u00e9 chu\u0165ov\u00e9 kombinace, doporu\u010duji za\u010d\u00edt pr\u00e1v\u011b misem.\n\n\n\nExistuj\u00ed des\u00edtky druh\u016f misa, jejich\u017e barva se pohybuje od kr\u00e9mov\u011b citronov\u00e9 p\u0159es tmav\u011b hn\u011bdou a\u017e po k\u00e1vov\u011b \u010dernou. Na p\u0159\u00edpravu ryb obvykle pou\u017e\u00edv\u00e1m sv\u011btlej\u0161\u00ed miso, proto\u017ee tyto druhy zpravidla fermentuj\u00ed krat\u0161\u00ed dobu, a maj\u00ed tak jemn\u011bj\u0161\u00ed chu\u0165. \n\n\n\nLosos m\u00e1 v\u0161ak v\u00fdraznou chu\u0165 a dob\u0159e se hod\u00ed i k tmav\u0161\u00edmu misu. Pokud chcete b\u00fdt kreativn\u011bj\u0161\u00ed, m\u016f\u017eete dokonce sm\u00edchat n\u011bkolik druh\u016f misa a vytvo\u0159it si vlastn\u00ed sm\u011bs.\n\n\n\nSak\u00e9 pln\u00ed v marin\u00e1d\u011b dv\u011b \u00falohy. Prvn\u00ed je praktick\u00e1: \u0159ed\u00ed miso, aby se l\u00e9pe rozt\u00edralo. Druh\u00e1 spo\u010d\u00edv\u00e1 v tom, \u017ee sak\u00e9 obsahuje mnoho aminokyselin, kter\u00e9 zv\u00fdraz\u0148uj\u00ed umami marin\u00e1dy a z\u00e1rove\u0148 j\u00ed dod\u00e1vaj\u00ed jemnou sladkost. \n\n\n\nSak\u00e9 nemus\u00ed b\u00fdt drah\u00e9, ale vyberte takov\u00e9, kter\u00e9 byste si s chut\u00ed dali i k pit\u00ed. \u201eSak\u00e9 na va\u0159en\u00ed\u201c je velmi nekvalitn\u00ed a obsahuje p\u0159\u00edsady, nap\u0159\u00edklad s\u016fl, kv\u016fli nim\u017e se ned\u00e1 p\u00edt (aby nepodl\u00e9halo dani z alkoholu). \n\n\n\nPokud pou\u017e\u00edv\u00e1te miso Saikyo, nemus\u00edte do marin\u00e1dy p\u0159id\u00e1vat cukr. U jin\u00fdch druh\u016f misa je v\u0161ak pravd\u011bpodobn\u00e9, \u017ee neobsahuj\u00ed mnoho zbytkov\u00e9ho cukru. \n\n\n\nM\u016f\u017eete pou\u017e\u00edt mirin, ale mimo Japonsko je \u010dasto obt\u00ed\u017en\u00e9 sehnat prav\u00fd (v\u011bt\u0161ina obsahuje alkohol s aromaty a kuku\u0159i\u010dn\u00fdm sirupem). Proto r\u00e1d pou\u017e\u00edv\u00e1m sladov\u00fd r\u00fd\u017eov\u00fd sirup, kter\u00fd se vyr\u00e1b\u00ed podobn\u00fdm postupem jako mirin a obsahuje vysok\u00fd pod\u00edl malt\u00f3zy, cukru, kter\u00fd ryb\u011b dod\u00e1 lesklou glazuru, ani\u017e by byla p\u0159\u00edli\u0161 sladk\u00e1.\n\n\n\n\n\n\tLosos marinovan\u00fd v miso past\u011b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t60 ml b\u00edl\u00e9 miso pasty (\u017elut\u00e9)60 ml sirupu z hn\u011bd\u00e9 r\u00fd\u017ee2 l\u017e\u00edce sak\u00e9450 gram\u016f lososa (4 tenk\u00e9 filety)rostlinn\u00fd olej (na op\u00e9k\u00e1n\u00ed)\t\n\t\n\t\tV misce sm\u00edchejte miso pastu, r\u00fd\u017eov\u00fd sirup a sak\u00e9 na hladkou om\u00e1\u010dku.Na pracovn\u00ed plochu rozlo\u017ete velk\u00fd kus potravin\u00e1\u0159sk\u00e9 f\u00f3lie a rozet\u0159ete na n\u011bj \u010dtvrtinu om\u00e1\u010dky na plochu o velikosti 2 filet\u016f z lososa.Na om\u00e1\u010dku polo\u017ete lososa a p\u0159elijte ho dal\u0161\u00ed \u010dtvrtinou om\u00e1\u010dky. Stejn\u00fdm zp\u016fsobem p\u0159ipravte i zb\u00fdvaj\u00edc\u00edho lososa.Lososa pevn\u011b zabalte do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a vytla\u010dte p\u0159ebyte\u010dn\u00fd vzduch.Lososa polo\u017ete na t\u00e1c a nechte ho marinovat v lednici alespo\u0148 2 dnyOp\u00e9k\u00e1n\u00edNa st\u0159edn\u00edm ohni rozeh\u0159ejte p\u00e1nev a vlijte do n\u00ed trochu oleje.Vlo\u017ete lososa k\u016f\u017e\u00ed nahoru a obrace\u010dkou ho p\u0159itla\u010dte, aby dob\u0159e p\u0159il\u00e9hal k p\u00e1nvi. Cukr v marin\u00e1d\u011b se snadno p\u0159ipaluje, proto ztlumte ohe\u0148, pokud losos hn\u011bdne rychleji, ne\u017e se prop\u00e9k\u00e1.Jakmile losos z jedn\u00e9 strany zezl\u00e1tne, oto\u010dte ho a op\u00e9kejte na p\u00e1nvi, dokud nebude prope\u010den\u00fd i uvnit\u0159.\t\n\t\n\t\tSak\u00e9 nemus\u00ed b\u00fdt p\u0159\u00edli\u0161 drah\u00e9, ale vyberte takov\u00e9, kter\u00e9 byste si s chut\u00ed dali i k pit\u00ed. \"Sak\u00e9 na va\u0159en\u00ed\" je velmi nekvalitn\u00ed a obsahuje p\u0159\u00edsady, nap\u0159\u00edklad s\u016fl, kv\u016fli kter\u00fdm se ned\u00e1 p\u00edt (aby nepodl\u00e9halo dani z alkoholu).\n\t\n\t\n\t\tEntr\u00e9e, Plat principalJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nRecept jsem p\u0159evzal z anglicky psan\u00e9ho blogu \u201eNorecipes\u201c, tato verze byla chu\u0165ov\u011b vyv\u00e1\u017een\u00e1 a podle m\u00e9ho gusta naprosto skv\u011bl\u00e1","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199135","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=199135"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199135\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/15901"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}