{"id":200266,"title":"Warabi mochi","modified":"2026-10-31T18:08:06+01:00","plain":"\u010ctvere\u010dky ze \u0161krobu uva\u0159en\u00e9ho do pr\u016fsvitna, obalen\u00e9 v kinaku a p\u0159elit\u00e9 kuromitsu.\n\n\n\nK ve\u010deru, kdy\u017e horko sotva za\u010d\u00edn\u00e1 polevovat, zmiz\u00ed tal\u00ed\u0159 warabi mochi b\u011bhem p\u00e1r minut. Kousky se v h\u016flk\u00e1ch chv\u011bj\u00ed, p\u0159i prvn\u00edm kousnut\u00ed se trochu prot\u00e1hnou a pak se rozplynou na jazyku a zanechaj\u00ed velmi jemnou chu\u0165. \n\n\n\nKinako von\u00ed po pra\u017een\u00fdch l\u00edskov\u00fdch o\u0159\u00ed\u0161c\u00edch, kuromitsu p\u0159id\u00e1v\u00e1 melasov\u00fd t\u00f3n a st\u00e9k\u00e1 a\u017e k okraji tal\u00ed\u0159e. Warabi mochi se p\u0159ipravuje t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm a na stole nikdy dlouho nevydr\u017e\u00ed.\n\n\n\nDal\u0161\u00ed letn\u00ed wagashi, tentokr\u00e1t pod\u00e1van\u00e9 po\u0159\u00e1dn\u011b vychlazen\u00e9: mizu y\u014dkan\n\n\n\nCo je warabi mochi?\n\n\n\nWarabi mochi pat\u0159\u00ed mezi wagashi, japonsk\u00e9 sladkosti. P\u0159ipravuje se ze \u0161krobu, cukru a vody, kter\u00e9 se spole\u010dn\u011b va\u0159\u00ed, dokud nevznikne pr\u016fsvitn\u00e1 a pru\u017en\u00e1 hmota. Na rozd\u00edl od jednoduch\u00fdch mochi z mouky z lepkav\u00e9 r\u00fd\u017ee neobsahuje r\u00fd\u017ei. Kr\u00e1j\u00ed se na kousky, obaluje v kinaku a nakonec p\u0159el\u00e9v\u00e1 kuromitsu. Kuzumochi, p\u0159ipravovan\u00e9 ze \u0161krobu kuzu, je mu velmi podobn\u00e9, jde ale o \u010dir\u0161\u00ed a hlad\u0161\u00ed \u017eel\u00e9, zat\u00edmco warabi mochi klade p\u0159i kous\u00e1n\u00ed v\u011bt\u0161\u00ed odpor.\n\n\n\nWarabi ozna\u010duje hasivku orli\u010d\u00ed, kapradinu, z jej\u00edch\u017e ko\u0159en\u016f se z\u00edsk\u00e1v\u00e1 p\u016fvodn\u00ed \u0161krob warabiko. Mochi zde neodkazuje na utlu\u010denou r\u00fd\u017ei, ale na konzistenci, vl\u00e1\u010dnou a pru\u017enou hmotu, kter\u00e1 pod zuby trochu vzdoruje. Japonci tuto pru\u017enost naz\u00fdvaj\u00ed koshi.\n\n\n\nVerze z lepkav\u00e9 r\u00fd\u017ee se zmrzlinou uvnit\u0159: zmrzlinov\u00e9 mochi\n\n\n\nOd dvora obdob\u00ed Heian ke kapradin\u00e1m v Na\u0159e\n\n\n\nWarabi mochi m\u00e1 ko\u0159eny v obdob\u00ed Heian. Podle tradice si ho c\u00edsa\u0159 Daigo, kter\u00fd vl\u00e1dl v letech 897 a\u017e 930, obl\u00edbil natolik, \u017ee mu ud\u011blil titul \u201eTayu\u201c, p\u00e1tou dvorskou hodnost. A\u0165 u\u017e je p\u0159\u00edb\u011bh pravdiv\u00fd, nebo ne, vypov\u00edd\u00e1 o tom, \u010d\u00edm tento dezert b\u00fdval: vz\u00e1cn\u00fdm \u0161krobem a cukrem, dv\u011bma luxusn\u00edmi surovinami. Od t\u00e9 doby si v japonsk\u00e9 kuchyni udr\u017eel sv\u00e9 m\u00edsto mezi sladkostmi pod\u00e1van\u00fdmi k \u010daji.\n\n\n\nSv\u016fj pod\u00edl na jeho historii si n\u00e1rokuje tak\u00e9 Nara. Vypr\u00e1v\u00ed se tam, \u017ee mni\u0161i z chr\u00e1mu T\u014ddai-ji sb\u00edrali kapradiny na svaz\u00edch hory Wakakusa, kde d\u00edky vypalov\u00e1n\u00ed porost\u016f znovu rostly ve velk\u00e9m, t\u00edm sp\u00ed\u0161, \u017ee se jich m\u011bst\u0161t\u00ed jeleni ani nedotkli. Z t\u011bchto oh\u0148\u016f vznikla ka\u017edoro\u010dn\u00ed slavnost Wakakusa Yamayaki. Samotn\u00e9 z\u00edsk\u00e1v\u00e1n\u00ed \u0161krobu vy\u017eadovalo obrovsk\u00e9 mno\u017estv\u00ed pr\u00e1ce: na 70 g \u0161krobu je pot\u0159eba p\u0159ibli\u017en\u011b 10 kg ko\u0159en\u016f.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 sladkost, tentokr\u00e1t tepl\u00e1: zenzai z \u010derven\u00fdch fazol\u00ed\n\n\n\nV obdob\u00ed Edo se warabi mochi prod\u00e1v\u00e1 v \u010dajovn\u00e1ch pod\u00e9l cesty T\u014dkaid\u014d a kapradinov\u00fd \u0161krob u\u017e nesta\u010d\u00ed pokr\u00fdvat popt\u00e1vku. Cukr\u00e1\u0159i ho proto m\u00edchaj\u00ed s mnohem levn\u011bj\u0161\u00edm \u0161krobem z bat\u00e1t\u016f. Dnes v\u011bt\u0161ina kupovan\u00e9ho warabi mochi obsahuje jen trochu kapradinov\u00e9ho \u0161krobu, nebo dokonce \u017e\u00e1dn\u00fd, a jeho z\u00e1kladem jsou bat\u00e1ty, tapioka \u010di brambory.\n\n\n\nHlavn\u00ed suroviny na warabi mochi\n\n\n\n\n\n\n\nWarabiko, \u0161krob z hasivky orli\u010d\u00ed, je surovinou pro tradi\u010dn\u00ed warabi mochi. Pr\u00e1v\u011b on mu d\u00e1v\u00e1 p\u016fvodn\u00ed konzistenci: pru\u017enou hmotu s charakteristick\u00fdm koshi, kter\u00e1 se v h\u016flk\u00e1ch chv\u011bje a rozpl\u00fdv\u00e1 se v \u00fastech. Z hon-warabiko, \u010dist\u00e9ho kapradinov\u00e9ho \u0161krobu, vznik\u00e1 hn\u011bdo\u0161ed\u00e9, t\u00e9m\u011b\u0159 \u010dern\u00e9 mochi. Stoj\u00ed asi t\u0159icetkr\u00e1t v\u00edc ne\u017e tapioka a v Evrop\u011b se sh\u00e1n\u00ed jen obt\u00ed\u017en\u011b.\n\n\n\nTento recept proto pou\u017e\u00edv\u00e1 tapiokov\u00fd \u0161krob: mochi bude sv\u011btlej\u0161\u00ed, pevn\u011bj\u0161\u00ed a pru\u017en\u011bj\u0161\u00ed, s m\u00e9n\u011b v\u00fdraznou chut\u00ed, a p\u016fjde snadno kr\u00e1jet. U tapioky je pot\u0159eba v\u00edce \u0161krobu a m\u00e9n\u011b vody, 100 g na 200 g vody; s men\u0161\u00edm mno\u017estv\u00edm \u0161krobu z\u016fst\u00e1v\u00e1 hmota m\u011bkk\u00e1 a nedr\u017e\u00ed tvar. Pokud se\u017eenete warabiko, pou\u017eijte 80 g na 240 g vody: jedin\u011b tak z\u00edsk\u00e1te tradi\u010dn\u00ed konzistenci.\n\n\n\nZbytek hmoty tvo\u0159\u00ed cukr a voda. Cukr ji oslad\u00ed, ale tak\u00e9 v n\u00ed zadr\u017euje vodu a udr\u017euje gel d\u00e9le vl\u00e1\u010dn\u00fd. Mizuame, japonsk\u00fd cukrov\u00fd sirup, se p\u0159id\u00e1v\u00e1 b\u011bhem va\u0159en\u00ed: hmota je d\u00edky n\u011bmu hlad\u0161\u00ed, lesklej\u0161\u00ed a l\u00e9pe dr\u017e\u00ed pohromad\u011b.\n\n\n\nWarabi mochi se t\u00e9m\u011b\u0159 nikdy nej\u00ed samotn\u00e9. Kinako, slazen\u00e1 mouka z pra\u017een\u00e9 s\u00f3ji, dod\u00e1v\u00e1 chu\u0165 l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f a vysu\u0161uje povrch, tak\u017ee se jednotliv\u00e9 kousky neslepuj\u00ed. Nakonec se v\u0161e tenk\u00fdm pram\u00ednkem p\u0159elije kuromitsu, sirupem z \u010dern\u00e9ho cukru s melasovou chut\u00ed.\n\n\n\nNa co si d\u00e1t p\u0159i p\u0159\u00edprav\u011b warabi mochi pozor\n\n\n\nHmota mus\u00ed zm\u011bnit vzhled: zpo\u010d\u00e1tku je b\u00edl\u00e1 a nepr\u016fhledn\u00e1, postupn\u011b zpr\u016fsvitn\u00ed a z\u00edsk\u00e1 lesk. Pr\u00e1v\u011b podle toho pozn\u00e1te, \u017ee je uva\u0159en\u00e1.\n\n\n\nZpracov\u00e1v\u00e1n\u00ed na m\u00edrn\u00e9m ohni je stejn\u011b d\u016fle\u017eit\u00e9 jako samotn\u00e9 va\u0159en\u00ed. \u010c\u00edm d\u00e9le hmotu m\u00edch\u00e1te, t\u00edm je pru\u017en\u011bj\u0161\u00ed. N\u00e1sledn\u00e1 l\u00e1ze\u0148 ve studen\u00e9 vod\u011b slou\u017e\u00ed k odveden\u00ed zbytkov\u00e9ho tepla p\u0159ed kr\u00e1jen\u00edm.\n\n\n\nDal\u0161\u00ed osv\u011b\u017een\u00ed japonsk\u00e9ho l\u00e9ta: kakigori\n\n\n\nHlavn\u011b ho ned\u00e1vejte do lednice: chladem warabi mochi zb\u011bl\u00e1 a rychle ztvrdne. Pod\u00e1v\u00e1 se v den p\u0159\u00edpravy, p\u0159i pokojov\u00e9 teplot\u011b, kr\u00e1tce po dokon\u010den\u00ed. Pro kompletn\u00ed japonskou sva\u010dinu p\u0159idejte mitarashi dango nebo dorayaki, a pokud je velk\u00e9 horko, tak\u00e9 kakigori.\n\n\n\n\n\n\tAutentick\u00e9 warabi mochi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g tapiokov\u00e9ho \u0161krobu (nebo 80 g warabiko pro tradi\u010dn\u00ed konzistenci, viz pozn\u00e1mky)128 g cukru200 g vody (240 g p\u0159i pou\u017eit\u00ed warabiko)32 g cukrov\u00e9ho sirupu ((mizuame))Kinako (slazen\u00e9 (mouka z pra\u017een\u00fdch s\u00f3jov\u00fdch bob\u016f), podle chuti)Kuromitsu ((sirup z \u010dern\u00e9ho cukru), podle chuti)\t\n\t\n\t\tP\u0159\u00edpravaSm\u00edchejte \u0161krob s cukrem.Postupn\u011b p\u0159il\u00e9vejte vodu a rozm\u00edchejte.Sm\u011bs p\u0159ece\u010fte p\u0159es s\u00edto.Nalijte do rendl\u00edku a zah\u0159\u00edvejte.Na m\u00edrn\u00e9m ohni m\u00edchejte, aby se sm\u011bs nep\u0159ichyt\u00e1vala ke dnu.Jakmile se sm\u011bs spoj\u00ed v jednolitou hmotu, va\u0159te je\u0161t\u011b asi 8 minut, dokud t\u011bsto nebude pr\u016fsvitn\u00e9.P\u0159idejte cukrov\u00fd sirup.Na m\u00edrn\u00e9m ohni t\u011bsto m\u00edchejte a propracov\u00e1vejte, aby z\u00edskalo pru\u017enost typickou pro warabi mochi.Jakmile je t\u011bsto zcela pr\u016fsvitn\u00e9, hn\u011b\u0165te ho je\u0161t\u011b asi 2 minuty.Pono\u0159te t\u011bsto do m\u00edsy se studenou vodou, aby se zbavilo zbytkov\u00e9ho tepla.Nakr\u00e1jejte na p\u0159ibli\u017en\u00e9 \u010dtverce.Urovnejte na serv\u00edrovac\u00ed m\u00edsu.Podle chuti posypte kinako a p\u0159elijte kuromitsu.\t\n\t\n\t\tTradi\u010dn\u00ed warabi mochi se p\u0159ipravuje z warabiko, \u0161krobu z kapradiny hasivky orli\u010d\u00ed. Pr\u00e1v\u011b ten mu dod\u00e1v\u00e1 p\u016fvodn\u00ed konzistenci: pru\u017en\u00e9 t\u011bsto, kter\u00e9 se chv\u011bje a rozpl\u00fdv\u00e1 na jazyku. Hon-warabiko, \u010dist\u00fd kapradinov\u00fd \u0161krob, d\u00e1v\u00e1 mochi tmav\u0161\u00ed, t\u00e9m\u011b\u0159 \u010dernou barvu. Pokud ho se\u017eenete, pou\u017eijte 80 g warabiko na 240 g vody a stejn\u00e9 mno\u017estv\u00ed cukru a mizuame.\nV tomto receptu se pou\u017e\u00edv\u00e1 tapiokov\u00fd \u0161krob, kter\u00fd je mnohem dostupn\u011bj\u0161\u00ed. Mochi je sv\u011btlej\u0161\u00ed, pevn\u011bj\u0161\u00ed a pru\u017en\u011bj\u0161\u00ed a l\u00e9pe se kr\u00e1j\u00ed. Mno\u017estv\u00ed tapiokov\u00e9ho \u0161krobu nesni\u017eujte: s men\u0161\u00edm mno\u017estv\u00edm \u0161krobu z\u016fstane t\u011bsto m\u011bkk\u00e9 a nebude dr\u017eet tvar.\nWarabi mochi chutn\u00e1 nejl\u00e9pe zcela \u010derstv\u00e9: p\u0159ipravte ho t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, proto\u017ee jeho konzistence se rychle zhor\u0161uje. Pod\u00e1v\u00e1 se p\u0159i pokojov\u00e9 teplot\u011b, lednice mu nesv\u011bd\u010d\u00ed.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200266","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=200266"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200266\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/174425"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}