{"id":199352,"title":"Zenzai neboli japonsk\u00e1 sladk\u00e1 fazolov\u00e1 pol\u00e9vka","modified":"2026-10-31T17:54:29+01:00","plain":"H\u0159ejiv\u00e9 japonsk\u00e9 zenzai z pomalu va\u0159en\u00fdch a oslazen\u00fdch fazol\u00ed azuki, pod\u00e1van\u00e9 s m\u011bkk\u00fdmi kuli\u010dkami shiratama.\n\n\n\nVenku je zima, ruce m\u00e1te promrzl\u00e9 a p\u0159ed v\u00e1mi se objev\u00ed miska s kou\u0159\u00edc\u00ed, tmav\u011b \u010dervenou pol\u00e9vkou a kouskem mochi, kter\u00fd na hladin\u011b je\u0161t\u011b nab\u00fdv\u00e1 na objemu. Prvn\u00ed l\u017e\u00edce chutn\u00e1 sladce, ale ne p\u0159eslazen\u011b, proto\u017ee \u0161petka soli zv\u00fdraz\u0148uje chu\u0165 fazol\u00ed. Azuki z\u016fst\u00e1vaj\u00ed na skus cel\u00e9, ope\u010den\u00e9 mochi se t\u00e1hne, je p\u0159\u00edjemn\u011b tepl\u00e9 a chutn\u00e1 lehce po opra\u017een\u00ed. \n\n\n\nV Japonsku se zenzai j\u00ed hlavn\u011b v zim\u011b a kolem Nov\u00e9ho roku, kdy nen\u00ed jen dezertem, ale tak\u00e9 pokrmem pro \u0161t\u011bst\u00ed. Pouh\u00fdch p\u011bt surovin, nic v\u00edc, a p\u0159esto vy\u0161kr\u00e1bete misku a\u017e do dna.\n\n\n\nStejn\u00e9 azuki, tentokr\u00e1t v\u0161ak mezi dv\u011bma l\u00edvanci: dorayaki\n\n\n\nCo je zenzai?\n\n\n\nV Izumu a oblasti Kansai je zenzai hork\u00e1, \u0159\u00eddk\u00e1 pol\u00e9vka ze sladk\u00fdch \u010derven\u00fdch fazol\u00ed, pod\u00e1van\u00e1 s ope\u010den\u00fdm mochi. Konzistenc\u00ed p\u0159ipom\u00edn\u00e1 tsubu-an: fazole z\u016fst\u00e1vaj\u00ed cel\u00e9 nebo jen lehce rozma\u010dkan\u00e9, m\u00edsto aby tvo\u0159ily hladkou pastu. \n\n\n\nV \u010dir\u00e9m \u010derven\u00e9m v\u00fdvaru mus\u00ed b\u00fdt jednotliv\u00e9 fazole vid\u011bt, maj\u00ed b\u00fdt m\u011bkk\u00e9, ale ne rozva\u0159en\u00e9 na ka\u0161i. Z\u00e1klad se vejde do p\u011bti \u0159\u00e1dk\u016f, azuki, voda, cukr, \u0161petka soli a mochi.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z Jinzai Mochi z Izuma, ob\u011btn\u00edho mochi ur\u010den\u00e9ho boh\u016fm. Jak se pokrm \u0161\u00ed\u0159il do Kj\u00f3ta, m\u00edstn\u00ed v\u00fdslovnost postupn\u011b prom\u011bnila Jinzai v Zunzai a pot\u00e9 v Zenzai. \n\n\n\nJin\u00fd v\u00fdklad spojuje znaky \u5584\u54c9 s buddhistick\u00fdm slovem yokikana, \u201eznamenit\u00e9\u201c, historici gastronomie v tom v\u0161ak vid\u00ed sp\u00ed\u0161e dodate\u010dn\u00fd fonetick\u00fd z\u00e1pis ne\u017e p\u016fvod n\u00e1zvu.\n\n\n\nM\u00e1te chu\u0165 na ope\u010den\u00e9 mochi jinak? Mitarashi dango\n\n\n\nIzumo, m\u011bs\u00edc boh\u016f a ob\u011btn\u00ed mochi\n\n\n\nZenzai poch\u00e1z\u00ed z Izuma v prefektu\u0159e \u0160imane. Ve zbytku Japonska se des\u00e1t\u00fd lun\u00e1rn\u00ed m\u011bs\u00edc naz\u00fdv\u00e1 Kannazuki, m\u011bs\u00edc bez boh\u016f, proto\u017ee bo\u017estva opou\u0161t\u011bj\u00ed sv\u00e9 m\u00edstn\u00ed svatyn\u011b. V Izumu se mu \u0159\u00edk\u00e1 Kamiarizuki, m\u011bs\u00edc, kdy jsou bohov\u00e9 p\u0159\u00edtomni: shroma\u017e\u010fuj\u00ed se ve svatyni Izumo Tai\u0161a, aby rozhodovali o poutech mezi lidmi, en-musubi.\n\n\n\nB\u011bhem sv\u00e1tku Kamiari slou\u017eilo Jinzai Mochi jako ob\u011btina, r\u00fd\u017eov\u00e9 kol\u00e1\u010dky pod\u00e1van\u00e9 v pol\u00e9vce z \u010derven\u00fdch fazol\u00ed. Syt\u011b \u010derven\u00e9 barv\u011b azuki se oded\u00e1vna p\u0159isuzuje schopnost odvracet ne\u0161t\u011bst\u00ed, co\u017e vysv\u011btluje m\u00edsto tohoto pokrmu v novoro\u010dn\u00edch zvyc\u00edch. P\u0159i ob\u0159adu Kagami Biraki, kter\u00fd podle v\u011bt\u0161iny zvyklost\u00ed p\u0159ipad\u00e1 na 11. ledna, se ob\u0159adn\u00ed mochi l\u00e1me, nikoli kr\u00e1j\u00ed, a pot\u00e9 j\u00ed v t\u00e9to sladk\u00e9 pol\u00e9vce.\n\n\n\nTexty z po\u010d\u00e1tku obdob\u00ed Edo, v\u010detn\u011b Gion Monogatari sepsan\u00e9ho mezi lety 1624 a 1644, ji\u017e spojuj\u00ed kj\u00f3tsk\u00e9 zenzai s Jinzai Mochi z Izuma a popisuj\u00ed velmi \u0159\u00eddkou pol\u00e9vku s n\u011bkolika kousky mochi. \n\n\n\nM\u00edstn\u00ed n\u00e1\u0159e\u010d\u00ed, Zu-zu ben, prom\u011bnu n\u00e1zvu nejsp\u00ed\u0161 urychlilo. Kav\u00e1rny kolem svatyn\u011b Izumo Tai\u0161a ho n\u00e1v\u0161t\u011bvn\u00edk\u016fm pod\u00e1vaj\u00ed dodnes a zenzai si zachov\u00e1v\u00e1 sv\u00e9 m\u00edsto mezi klasikami japonsk\u00e9 kuchyn\u011b.\n\n\n\nHlavn\u00ed suroviny na zenzai\n\n\n\n\n\n\n\nZ\u00e1kladem v\u0161eho jsou azuki. Velk\u00e9, masit\u00e9 fazole odr\u016fdy Dainagon si p\u0159i va\u0159en\u00ed dr\u017e\u00ed tvar a dod\u00e1vaj\u00ed pokrmu strukturu tsubu-an s cel\u00fdmi fazolemi i onu \u010dervenou barvu p\u0159in\u00e1\u0161ej\u00edc\u00ed \u0161t\u011bst\u00ed. T\u00e9m\u011b\u0159 stejn\u011b d\u016fle\u017eit\u00e1 je voda: slit\u00ed prvn\u00ed vody po p\u0159eva\u0159en\u00ed zbav\u00ed fazole sv\u00edrav\u00e9 chuti. Trocha studen\u00e9 vody p\u0159ilit\u00e1 ve chv\u00edli, kdy se voda p\u0159\u00edli\u0161 rozva\u0159\u00ed, zajist\u00ed, \u017ee se slupka i vnit\u0159ek fazole va\u0159\u00ed stejn\u011b rychle.\n\n\n\nCukr p\u0159ich\u00e1z\u00ed na \u0159adu a\u017e ve chv\u00edli, kdy jsou fazole m\u011bkk\u00e9, jinak ztvrdnou a budou mou\u010dnat\u00e9. Wasanbon dod\u00e1v\u00e1 jemnou sladkost, kurozato z Okinawy hlub\u0161\u00ed chu\u0165 s t\u00f3ny melasy. \u0160petka mo\u0159sk\u00e9 soli sta\u010d\u00ed ke zv\u00fdrazn\u011bn\u00ed t\u00e9to sladkosti a potla\u010den\u00ed ho\u0159kosti polyfenol\u016f obsa\u017een\u00fdch v azuki.\n\n\n\nMochi se p\u0159ipravuje z lepkav\u00e9 r\u00fd\u017ee, v nejryzej\u0161\u00ed m\u00edstn\u00ed podob\u011b z mochigome z Okuizuma. Op\u00e9k\u00e1 se, dokud se nenafoukne a na povrchu se neobjev\u00ed puch\u00fd\u0159ky, a dod\u00e1v\u00e1 pokrmu pru\u017enou konzistenci, teplo a v\u016fni opra\u017een\u00e9 r\u00fd\u017ee. Setk\u00e1te se tak\u00e9 s \u010derven\u00fdmi a b\u00edl\u00fdmi shiratama, zbarven\u00fdmi \u010dirokem takakibi nam\u00edsto barviva, kter\u00e9 p\u0159ipom\u00ednaj\u00ed en-musubi a posv\u00e1tn\u00e9 prost\u0159ed\u00ed, z n\u011bho\u017e pokrm vze\u0161el.\n\n\n\nStejn\u00e1 dvojice azuki a lepkav\u00e9 r\u00fd\u017ee, tentokr\u00e1t jako hlavn\u00ed j\u00eddlo: lepkav\u00e1 r\u00fd\u017ee s \u010derven\u00fdmi fazolemi\n\n\n\nZenzai, nebo oshiruko, co v\u011bd\u011bt p\u0159ed objedn\u00e1n\u00edm\n\n\n\nStejn\u00e9 slovo neozna\u010duje ve v\u0161ech regionech stejn\u00fd pokrm. V Izumu a oblasti Kansai je zenzai \u0159\u00eddk\u00e9, s cel\u00fdmi fazolemi azuki, zat\u00edmco oshiruko ozna\u010duje sp\u00ed\u0161e \u0159\u00eddkou hladkou verzi s koshi-an. \n\n\n\nV oblasti Kant\u00f3 v\u010detn\u011b Tokia je to naopak: zenzai je zde hust\u00e9, t\u00e9m\u011b\u0159 bez tekutiny, a pol\u00e9vkov\u00e9 verze se naz\u00fdvaj\u00ed oshiruko, gozen-shiruko, kdy\u017e je pasta hladk\u00e1, a inaka-shiruko, kdy\u017e v n\u00ed z\u016fst\u00e1vaj\u00ed cel\u00e9 fazole. Na Okinaw\u011b je zenzai dokonce letn\u00edm dezertem, ledovou t\u0159\u00ed\u0161t\u00ed nasypanou na fazole s hn\u011bd\u00fdm cukrem.\n\n\n\nS p\u0159\u00edchodem l\u00e9ta se mochi pod\u00e1v\u00e1 ledov\u00e9: dom\u00e1c\u00ed zmrzlinov\u00e9 mochi\n\n\n\nZenzai ve stylu Izuma pozn\u00e1te snadno. V \u010dir\u00e9m \u010derven\u00e9m v\u00fdvaru jsou m\u011bkk\u00e9, jednotliv\u011b rozeznateln\u00e9 fazole a sladkost je jemn\u011b odst\u00edn\u011bn\u00e1, nikoli p\u0159ehnan\u00e1, bez t\u0159\u00edslovinn\u00e9 ho\u0159kosti.\n\n\n\n\n\n\tPrav\u00e9 japonsk\u00e9 zenzai\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tZenzai125 g fazol\u00ed azuki (nebo azuki Dainagon)100 g cukru625 ml vody1 \u0161petka soliKuli\u010dky shiratama100 g mouky z lepkav\u00e9 r\u00fd\u017ee90 ml vody (p\u0159ibli\u017en\u011b, na t\u011bsto)\t\n\t\n\t\tZenzaiFazole azuki kr\u00e1tce propl\u00e1chn\u011bte.Dejte fazole do hrnce a zalijte je vodou tak, aby byly pono\u0159en\u00e9 (tato voda je nav\u00edc k odm\u011b\u0159en\u00e9mu mno\u017estv\u00ed).Na siln\u00e9m ohni p\u0159ive\u010fte k varu.Vodu z va\u0159en\u00ed slijte, abyste odstranili ho\u0159kost.P\u0159ilijte odm\u011b\u0159enou vodu a znovu zah\u0159\u00edvejte na siln\u00e9m ohni.Jakmile voda znovu za\u010dne v\u0159\u00edt, st\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd, p\u0159iklopte pokli\u010dkou a nechte ji m\u00edrn\u011b pootev\u0159enou. Zvolna va\u0159te asi 1 hodinu, dokud fazole nezm\u011bknou, a podle pot\u0159eby dol\u00e9vejte vodu, aby z\u016fstaly pono\u0159en\u00e9.Kdy\u017e jdou fazole snadno rozm\u00e1\u010dknout, p\u0159idejte cukr ve 2 a\u017e 3 d\u00e1vk\u00e1ch a je\u0161t\u011b chv\u00edli zvolna va\u0159te na m\u00edrn\u00e9m ohni.P\u0159idejte s\u016fl pro zv\u00fdrazn\u011bn\u00ed chuti.Kuli\u010dky shiratamaNasypte mouku z lepkav\u00e9 r\u00fd\u017ee do m\u00edsy, postupn\u011b p\u0159il\u00e9vejte vodu a hn\u011b\u0165te, dokud nevznikne vl\u00e1\u010dn\u00e9 t\u011bsto (m\u011bkk\u00e9 jako u\u0161n\u00ed lal\u016f\u010dek).Vytvarujte kuli\u010dky po\u017eadovan\u00e9 velikosti a uprost\u0159ed ka\u017ed\u00e9 ud\u011blejte m\u011blk\u00fd d\u016flek.Vlo\u017ete kuli\u010dky do vrouc\u00ed vody; jakmile vyplavou na hladinu, va\u0159te je je\u0161t\u011b asi 1 minutu.Kuli\u010dky vyjm\u011bte, zchla\u010fte ve studen\u00e9 vod\u011b a pot\u00e9 nechte okapat.P\u0159idejte kuli\u010dky shiratama do zenzai a pod\u00e1vejte.\t\n\t\n\t\tD\u016fle\u017eit\u00e1 rada: cukr p\u0159id\u00e1vejte a\u017e ve chv\u00edli, kdy jsou fazole zcela m\u011bkk\u00e9. Pokud ho p\u0159id\u00e1te p\u0159\u00edli\u0161 brzy, vlivem osm\u00f3zy ztvrdnou a nemus\u00ed se dova\u0159it.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199352","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=199352"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199352\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/162232"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}