{"id":199849,"title":"Mizu yokan, japonsk\u00e9 \u017eel\u00e9 z \u010derven\u00fdch fazol\u00ed","modified":"2026-10-31T18:01:08+01:00","plain":"Lehk\u00fd, jemn\u011b sladk\u00fd y\u014dkan z agaru a pasty z \u010derven\u00fdch fazol\u00ed, kter\u00fd se pod\u00e1v\u00e1 po\u0159\u00e1dn\u011b vychlazen\u00fd po d\u016fkladn\u00e9m ztuhnut\u00ed v lednici.\n\n\n\nJe dusno, chu\u0165 k j\u00eddlu se ne a ne dostavit, a p\u0159esto pl\u00e1tek mizu y\u014dkan vyta\u017een\u00fd z lednice zmiz\u00ed na t\u0159i sousta. Kousek se na l\u017ei\u010dce zachv\u011bje, \u010dist\u011b se odlom\u00ed a vz\u00e1p\u011bt\u00ed se rozplyne na jazyku. Zanech\u00e1 po sob\u011b plnou chu\u0165 fazol\u00ed adzuki a sv\u011b\u017eest \u010dir\u00e9 vody. \n\n\n\nSkoro nic v n\u011bm nen\u00ed: \u010derven\u00e9 fazole, kanten, voda, \u0161petka soli. Zd\u00e1 se p\u0159\u00edli\u0161 nen\u00e1padn\u00fd na to, aby zaujal, dokud si ned\u00e1te druhou porci.\n\n\n\nJin\u00e1 podoba \u010derven\u00fdch fazol\u00ed, tentokr\u00e1t tepl\u00e1: zenzai\n\n\n\nCo je mizu y\u014dkan?\n\n\n\nMizu y\u014dkan doslova znamen\u00e1 \u201ey\u014dkan s vodou\u201c. Pat\u0159\u00ed mezi wagashi, japonsk\u00e9 sladkosti, kter\u00e9 se s oblibou pod\u00e1vaj\u00ed k zelen\u00e9mu \u010daji. N\u00e1zev vystihuje to podstatn\u00e9: obsahuje mnohem v\u00edce vody ne\u017e neri-y\u014dkan, hutn\u00e1 a sladk\u00e1 varianta ur\u010den\u00e1 k dlouh\u00e9mu uchov\u00e1v\u00e1n\u00ed. Dobr\u00fd mizu y\u014dkan se \u010dist\u011b odlom\u00ed, nen\u00ed pru\u017en\u00fd, rychle se rozpou\u0161t\u00ed v \u00fastech a m\u00e1 stejnou barvu odshora a\u017e dol\u016f.\n\n\n\nSamotn\u00e9 slovo y\u014dkan m\u00e1 d\u00e1vn\u00e9 ko\u0159eny. Znaky, kter\u00fdmi se zapisuje, p\u016fvodn\u011b ozna\u010dovaly \u010d\u00ednskou skopovou pol\u00e9vku, je\u017e p\u0159i chladnut\u00ed tuhla a kterou do Japonska p\u0159inesli zenov\u00ed mni\u0161i. O zbytek se postaralo buddhistick\u00e9 vegetari\u00e1nstv\u00ed: maso ustoupilo fazol\u00edm adzuki, mouce a \u0161krobu.\n\n\n\nStejn\u00e1 pasta z fazol\u00ed adzuki, \u00fapln\u011b jin\u00e1 podoba: dorayaki\n\n\n\nOd du\u0161en\u00e9ho skopov\u00e9ho k \u017eel\u00e9 z fazol\u00ed adzuki\n\n\n\nVe st\u0159edov\u011bk\u00fdch chr\u00e1mov\u00fdch kuchyn\u00edch zakazovala kuchyn\u011b sh\u014djin ry\u014dri zv\u00ed\u0159ec\u00ed maso. Kucha\u0159i proto p\u0159evedli p\u0159evzat\u00fd pokrm do rostlinn\u00e9 podoby: adzuki dodaly barvu a hloubku chuti, mouka a \u0161krob zajistily pevnost. V\u00fdsledkem u\u017e nebyla pol\u00e9vka, ale sladkost va\u0159en\u00e1 v p\u00e1\u0159e.\n\n\n\nObdob\u00ed Edo v\u0161e zm\u011bnilo. Kanten, zdokonalen\u00fd v 17. stolet\u00ed, umo\u017enil m\u00edsto t\u011b\u017ek\u00fdch blok\u016f vytv\u00e1\u0159et ze sladk\u00fdch fazolov\u00fdch sm\u011bs\u00ed pevn\u00e9 \u017eel\u00e9, kter\u00e9 se snadno kr\u00e1j\u00ed. U\u017e na po\u010d\u00e1tku 19. stolet\u00ed zmi\u0148uje den\u00edk Kaneka Tsurumury z panstv\u00ed Kaga mizu y\u014dkan jako samostatnou kategorii: leh\u010d\u00ed, s v\u011bt\u0161\u00edm pod\u00edlem vody a k\u0159eh\u010d\u00ed.\n\n\n\nZ\u016fst\u00e1v\u00e1 tu ov\u0161em sezonn\u00ed paradox. Obchodn\u00ed domy ho prod\u00e1vaj\u00ed jako \u010dervencovou a srpnovou pochoutku, ide\u00e1ln\u00ed d\u00e1rek k och\u016bgen, ale ve Fukui a Nikk\u014d pat\u0159\u00ed k zim\u011b: p\u0159ed p\u0159\u00edchodem lednic chr\u00e1nily sladkost s tak vysok\u00fdm obsahem vody jen chladn\u00e9 m\u00edstnosti a sv\u011b\u017e\u00ed horsk\u00fd vzduch. Podle regionu se li\u0161\u00ed i n\u00e1zvoslov\u00ed. \n\n\n\nVe Fukui a v \u010d\u00e1sti Kansai ozna\u010duje \u201edecchi-y\u014dkan\u201c mizu y\u014dkan s obzvl\u00e1\u0161\u0165 vysok\u00fdm pod\u00edlem vody, zat\u00edmco v prefektu\u0159e Shiga znamen\u00e1 tot\u00e9\u017e slovo sladkost z mouky a fazol\u00ed, zabalenou do bambusov\u00fdch list\u016f a va\u0159enou v p\u00e1\u0159e.\n\n\n\nDal\u0161\u00ed sladkost, kter\u00e1 se pod\u00e1v\u00e1 vychlazen\u00e1: zmrzlinov\u00e9 mochi\n\n\n\nHlavn\u00ed suroviny na mizu y\u014dkan\n\n\n\n\n\n\n\nKoshian dod\u00e1v\u00e1 mizu y\u014dkan strukturu, tlumen\u00fd \u010dervenohn\u011bd\u00fd odst\u00edn a fazolovou chu\u0165. Slupky se odstran\u00ed a pasta se propas\u00edruje p\u0159es s\u00edto, tak\u017ee v\u00fdsledn\u00e9 \u017eel\u00e9 je hedv\u00e1bn\u011b hladk\u00e9, nikoli zrnit\u00e9. Voda je pak surovinou, kter\u00e1 dala dezertu jm\u00e9no: d\u00edky n\u00ed je lehk\u00fd a osv\u011b\u017euj\u00edc\u00ed, ale tak\u00e9 se rychle kaz\u00ed a jeho p\u0159\u00edprava je podstatn\u011b n\u00e1ro\u010dn\u011bj\u0161\u00ed.\n\n\n\nKanten je \u017eel\u00edrovac\u00ed prost\u0159edek z\u00edsk\u00e1van\u00fd z tengusy a dal\u0161\u00edch \u010derven\u00fdch \u0159as. Aktivuje se varem a tuhne p\u0159i 30 a\u017e 40\u00a0\u00b0C, \u010d\u00edm\u017e vznik\u00e1 pevn\u00e9, k\u0159ehk\u00e9 \u017eel\u00e9, kter\u00e9 z\u016fst\u00e1v\u00e1 stabiln\u00ed p\u0159i pokojov\u00e9 teplot\u011b. \n\n\n\n\u017delatina se chov\u00e1 jinak: je \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu, taje p\u0159i t\u011blesn\u00e9 teplot\u011b a m\u00edsto \u010dist\u00e9ho lomu dod\u00e1v\u00e1 pru\u017enost. Tak\u00e9 n\u011bkter\u00e9 v\u00fdrobky prod\u00e1van\u00e9 jako agar-agar, kter\u00e9 maj\u00ed jin\u00e9 slo\u017een\u00ed ne\u017e \u010dist\u00fd kanten, vytv\u00e1\u0159ej\u00ed m\u011bk\u010d\u00ed, rosolovit\u011bj\u0161\u00ed konzistenci.\n\n\n\nCukr b\u00fdv\u00e1 obvykle b\u00edl\u00fd, ale varianty z Fukui \u010dasto pou\u017e\u00edvaj\u00ed tmav\u0161\u00ed kokut\u014d s melasov\u00fdmi t\u00f3ny. \u0160petka soli vyv\u00e1\u017e\u00ed sladkost, zv\u00fdrazn\u00ed zemitou chu\u0165 fazol\u00ed adzuki a zabr\u00e1n\u00ed mdl\u00e9mu dozn\u00edv\u00e1n\u00ed. Z\u00e1le\u017e\u00ed i na vod\u011b: m\u011bkk\u00e1 voda s n\u00edzk\u00fdm obsahem miner\u00e1l\u016f, jako ta z hor kolem Nikk\u014d, dod\u00e1 \u017eel\u00e9 jemn\u011bj\u0161\u00ed konzistenci.\n\n\n\nPod\u00e1vejte k \u010daji, stejn\u011b jako mitarashi dango\n\n\n\nJak poznat spr\u00e1vn\u00fd v\u00fdsledek a \u010demu se vyhnout\n\n\n\nV\u0161e pozn\u00e1te na \u0159ezu: m\u00e1 b\u00fdt hladk\u00fd a stejnom\u011brn\u00fd, bez sv\u011btl\u00e9 vrstvy na povrchu nebo hutn\u00e9ho pruhu u dna. Dvouvrstv\u00fd blok prozrazuje bunri, odd\u011blen\u00ed vrstev, ke kter\u00e9mu doch\u00e1z\u00ed, kdy\u017e fazolov\u00e1 pasta klesne ke dnu d\u0159\u00edve, ne\u017e \u017eel\u00e9 ztuhne. \n\n\n\nN\u00e1prava spo\u010d\u00edv\u00e1 v jedin\u00e9m kroku, nechte sm\u011bs za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed chladnout, dokud p\u0159i teplot\u011b kolem 40\u00a0\u00b0C nezhoustne, aby pasta z\u016fstala rovnom\u011brn\u011b rozpt\u00fdlen\u00e1. A proto\u017ee dezert obsahuje hodn\u011b vody, uchov\u00e1vejte ho v lednici a sn\u011bzte do t\u0159\u00ed a\u017e p\u011bti dn\u016f.\n\n\n\n\n\n\tMizu y\u014dkan - japonsk\u00e9 \u017eel\u00e9 z \u010derven\u00fdch fazol\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g vody2 g agaru v pr\u00e1\u0161ku15 g hn\u011bd\u00e9ho cukru (nejl\u00e9pe typu kokut\u014d)250 g koshian (hladk\u00e9 pasty z \u010derven\u00fdch fazol\u00ed)0.5 g soli\t\n\t\n\t\tVa\u0159en\u00ed a m\u00edch\u00e1n\u00edDo rendl\u00edku dejte vodu, agar a hn\u011bd\u00fd cukr.Zah\u0159\u00edvejte, dokud se v\u0161e zcela nerozpust\u00ed.Nechte va\u0159it d\u00e9le ne\u017e 1 minutu (z\u00e1sadn\u00ed krok pro ztuhnut\u00ed).P\u0159idejte s\u016fl.Propas\u00edrujte koshian p\u0159es s\u00edto a pot\u00e9 zapracujte do sm\u011bsi stejn\u011b jako p\u0159i rozm\u00edch\u00e1v\u00e1n\u00ed misa.M\u00edchejte v rendl\u00edku p\u0159ibli\u017en\u011b 15 minut, dokud sm\u011bs lehce nezhoustne.Chlazen\u00ed, tuhnut\u00ed a pod\u00e1v\u00e1n\u00edNechte p\u0159ibli\u017en\u011b 20 minut zchladnout do vla\u017ena a m\u00edchejte, aby se odvedlo zbytkov\u00e9 teplo (m\u00edch\u00e1n\u00ed zabr\u00e1n\u00ed odd\u011blen\u00ed do dvou vrstev).Nalijte do obd\u00e9ln\u00edkov\u00e9 n\u00e1doby.Dejte do lednice a nechte zcela ztuhnout.Nakr\u00e1jejte na porce a pod\u00e1vejte dob\u0159e vychlazen\u00e9.\t\n\t\n\t\tD\u016fle\u017eit\u00e9: b\u011bhem chladnut\u00ed je nezbytn\u00e9 sm\u011bs m\u00edchat: jinak se fazolov\u00e1 pasta a agarov\u00e9 \u017eel\u00e9 odd\u011bl\u00ed do dvou vrstev.\nCukr: ~15 g dod\u00e1 chu\u0165 podobnou cukrovink\u00e1m, zat\u00edmco s 30 g sm\u011bs tuhne rovnom\u011brn\u011bji, co\u017e usnadn\u00ed p\u0159\u00edpravu za\u010d\u00e1te\u010dn\u00edk\u016fm.\nObm\u011bny: p\u0159idejte jedl\u00e9 ka\u0161tany; nebo p\u0159ipravte verzi se solen\u00fdmi t\u0159e\u0161\u0148ov\u00fdmi kv\u011bty tak, \u017ee na ji\u017e ztuhl\u00e9 \u017eel\u00e9 nalijete druh\u00e9, zchladl\u00e9 \u017eel\u00e9 (200 g vody, 2 g agaru, 20 g cukru) s t\u0159e\u0161\u0148ov\u00fdmi kv\u011bty zbaven\u00fdmi soli.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199849","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=199849"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199849\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/169449"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}