{"id":163395,"title":"Zenzai japonez autentic","modified":"2026-08-17T19:39:33+02:00","plain":"Un zenzai japonez reconfortant, cu fasole azuki fiart\u0103 domol \u0219i \u00eendulcit\u0103, servit cu bile fragede de shiratama.\n\n\n\nE frig, m\u00e2inile sunt \u00eenghe\u021bate, iar bolul ajunge la mas\u0103 aburind, ro\u0219u \u00eenchis, cu o bucat\u0103 de mochi care \u00eenc\u0103 se umfl\u0103 la suprafa\u021b\u0103. Prima lingur\u0103 e dulce, f\u0103r\u0103 s\u0103 devin\u0103 gre\u021boas\u0103, pentru c\u0103 un praf de sare scoate \u00een fa\u021b\u0103 gustul fasolei. Azuki r\u0103m\u00e2n \u00eentregi sub din\u021bi, iar mochi-ul rumenit se \u00eentinde, c\u0103ldu\u021b \u0219i u\u0219or pr\u0103jit. \n\n\n\n\u00cen Japonia, se m\u0103n\u00e2nc\u0103 mai ales iarna \u0219i \u00een jurul Anului Nou, c\u00e2nd zenzai este deopotriv\u0103 desert \u0219i gest aduc\u0103tor de noroc. Cinci ingrediente, nimic mai mult, \u0219i tot ajungi s\u0103 r\u0103zuie\u0219ti fundul bolului.\n\n\n\nAcelea\u0219i boabe azuki, dar prinse \u00eentre dou\u0103 cl\u0103tite pufoase : dorayaki\n\n\n\nCe este zenzai ?\n\n\n\nLa Izumo \u0219i \u00een Kansai, zenzai este o sup\u0103 cald\u0103 \u0219i foarte lichid\u0103 din fasole ro\u0219ie \u00eendulcit\u0103, servit\u0103 cu mochi rumenit. Textura sa aminte\u0219te de tsubu-an\u00a0: boabele r\u0103m\u00e2n \u00eentregi sau doar u\u0219or zdrobite, \u00een loc s\u0103 formeze o past\u0103 fin\u0103. \n\n\n\nBoabele trebuie s\u0103 r\u0103m\u00e2n\u0103 vizibile \u00eentr-un lichid ro\u0219u, limpede, fragede, f\u0103r\u0103 s\u0103 se transforme \u00een terci. La baz\u0103 sunt doar cinci elemente: azuki, ap\u0103, zah\u0103r, un praf de sare \u0219i mochi.\n\n\n\nNumele vine de la Jinzai Mochi din Izumo, o ofrand\u0103 de mochi destinat\u0103 zeilor. Pronun\u021bia local\u0103 a transformat treptat Jinzai \u00een Zunzai, apoi \u00een Zenzai, pe m\u0103sur\u0103 ce preparatul \u0219i-a f\u0103cut loc p\u00e2n\u0103 la Kyoto. \n\n\n\nO alt\u0103 interpretare leag\u0103 caracterele \u5584\u54c9 de termenul budist yokikana, \u201esplendid\u201d, dar istoricii gastronomiei v\u0103d aici mai degrab\u0103 un ateji t\u00e2rziu dec\u00e2t originea numelui.\n\n\n\nVrei mochi rumenit \u00een alt\u0103 form\u0103 ? mitarashi dango\n\n\n\nIzumo, luna zeilor \u0219i mochi de ofrand\u0103\n\n\n\nZenzai vine din Izumo, \u00een prefectura Shimane. \u00cen restul Japoniei, a zecea lun\u0103 lunar\u0103 se nume\u0219te Kannazuki, luna f\u0103r\u0103 zei, pentru c\u0103 divinit\u0103\u021bile \u00ee\u0219i p\u0103r\u0103sesc sanctuarele locale. La Izumo, i se spune Kamiarizuki, luna \u00een care zeii sunt prezen\u021bi : se reunesc la Izumo Taisha pentru a hot\u0103r\u00ee leg\u0103turile dintre oameni, en-musubi.\n\n\n\n\u00cen timpul festivalului Kamiari, Jinzai Mochi servea drept ofrand\u0103: pr\u0103jituri de orez oferite \u00eentr-o sup\u0103 de fasole ro\u0219ie. Ro\u0219ul intens al boabelor azuki este considerat de mult\u0103 vreme protector \u00eempotriva nenorocului, ceea ce explic\u0103 locul preparatului \u00een obiceiurile de Anul Nou. La Kagami Biraki, pe 11 ianuarie, dup\u0103 cele mai multe tradi\u021bii, mochi-ul ceremonial este spart, nu t\u0103iat, apoi m\u00e2ncat \u00een aceast\u0103 sup\u0103 dulce.\n\n\n\nTexte de la \u00eenceputul epocii Edo, printre care Gion Monogatari, redactat \u00eentre 1624 \u0219i 1644, leag\u0103 deja zenzai-ul din Kyoto de Jinzai Mochi din Izumo \u0219i descriu un bol foarte lichid, cu c\u00e2teva buc\u0103\u021bi de mochi. \n\n\n\nDialectul local, Zu-zu ben, a gr\u0103bit f\u0103r\u0103 \u00eendoial\u0103 aceast\u0103 transformare a numelui. Cafenelele din jurul Izumo Taisha \u00eel servesc \u0219i ast\u0103zi vizitatorilor sanctuarului, iar zenzai r\u0103m\u00e2ne unul dintre marile clasice ale buc\u0103t\u0103riei japoneze.\n\n\n\nIngredientele principale ale zenzaiului\n\n\n\n\n\n\n\nTotul porne\u0219te de la azuki. Boabele Dainagon, mari \u0219i c\u0103rnoase, rezist\u0103 bine la fierbere \u0219i dau textura grunjoas\u0103 specific\u0103 tsubu-an, cu acea culoare ro\u0219ie aduc\u0103toare de noroc. Apa conteaz\u0103 aproape la fel de mult : shibukiri, primul lichid care se arunc\u0103, \u00eenl\u0103tur\u0103 astringen\u021ba. bikkurimizu, un strop de ap\u0103 rece ad\u0103ugat c\u00e2nd clocotul devine prea puternic, face ca pieli\u021ba \u0219i miezul boabei s\u0103 se g\u0103teasc\u0103 \u00een acela\u0219i ritm.\n\n\n\nZah\u0103rul se adaug\u0103 doar dup\u0103 ce boabele sunt fragede, altfel se \u00eent\u0103resc \u0219i devin f\u0103inoase. Wasanbon ofer\u0103 o dulcea\u021b\u0103 fin\u0103, iar kurozato din Okinawa un gust mai profund, cu note de melas\u0103. Un praf de sare de mare este suficient pentru a scoate aceast\u0103 dulcea\u021b\u0103 \u00een eviden\u021b\u0103 \u0219i pentru a estompa am\u0103reala polifenolilor din azuki.\n\n\n\nMochiul se preg\u0103te\u0219te din orez glutinos, ideal din mochigome de Okuizumo pentru versiunea cea mai local\u0103. Rumenit p\u00e2n\u0103 se umfl\u0103 \u0219i se acoper\u0103 de b\u0103\u0219ici, aduce o textur\u0103 elastic\u0103, c\u0103ldur\u0103 \u0219i o arom\u0103 de orez pr\u0103jit. Se \u00eent\u00e2lnesc \u0219i shiratama ro\u0219ii \u0219i albe, colorate cu sorg takakibi, nu cu coloran\u021bi, ca amintire a en-musubi \u0219i a cadrului sacru din care provine preparatul.\n\n\n\nAcela\u0219i duo, azuki \u0219i orez glutinos, de data aceasta \u00eentr-un preparat \u00een toat\u0103 regula : orez glutinos cu fasole ro\u0219ie\n\n\n\nZenzai sau oshiruko: repere \u00eenainte s\u0103 comanzi\n\n\n\nAcela\u0219i cuv\u00e2nt nu desemneaz\u0103 acela\u0219i bol de la o regiune la alta. La Izumo \u0219i \u00een Kansai, zenzai este lichid, cu boabe \u00eentregi de azuki, \u00een timp ce oshiruko desemneaz\u0103 mai degrab\u0103 o versiune lichid\u0103 \u0219i fin\u0103, f\u0103cut\u0103 cu koshi-an. \n\n\n\n\u00cen Kanto, inclusiv la Tokyo, situa\u021bia este invers\u0103\u00a0: zenzai este mai gros, aproape f\u0103r\u0103 lichid, iar versiunile servite ca sup\u0103 se numesc oshiruko, gozen-shiruko c\u00e2nd pasta este fin\u0103, inaka-shiruko c\u00e2nd \u00ee\u0219i p\u0103streaz\u0103 boabele. \u00cen Okinawa, zenzai este chiar un desert de var\u0103: ghea\u021b\u0103 ras\u0103 turnat\u0103 peste boabe fierte \u00een zah\u0103r brun.\n\n\n\nC\u00e2nd vine vara, mochi se serve\u0219te rece : mochi \u00eenghe\u021bat de cas\u0103\n\n\n\nUn bol \u00een stilul Izumo se recunoa\u0219te imediat: boabele sunt fragede \u0219i bine conturate \u00eentr-un lichid ro\u0219u, limpede, iar dulcea\u021ba e subtil\u0103, nu agresiv\u0103, f\u0103r\u0103 urm\u0103 de am\u0103real\u0103 tanic\u0103.\n\n\n\n\n\n\tZenzai japonez autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tZenzai125 g fasole azuki (sau azuki Dainagon)100 g zah\u0103r625 ml ap\u01031 priz\u0103 de sareBile de shiratama100 g f\u0103in\u0103 de orez glutinos90 ml ap\u0103 (aproximativ, pentru aluat)\t\n\t\n\t\tZenzaiCl\u0103ti\u021bi u\u0219or fasolea azuki.Pune\u021bi fasolea \u00eentr-o crati\u021b\u0103 \u0219i acoperi\u021bi-o cu suficient\u0103 ap\u0103 (pe l\u00e2ng\u0103 cantitatea de ap\u0103 m\u0103surat\u0103).Aduce\u021bi la fierbere, la foc mare.Arunca\u021bi apa de fierbere pentru a elimina am\u0103reala.Ad\u0103uga\u021bi apa m\u0103surat\u0103 \u0219i pune\u021bi din nou crati\u021ba pe foc mare.C\u00e2nd \u00eencepe din nou s\u0103 fiarb\u0103, reduce\u021bi focul, acoperi\u021bi l\u0103s\u00e2nd capacul u\u0219or \u00eentredeschis \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproximativ 1 or\u0103, p\u00e2n\u0103 c\u00e2nd fasolea devine fraged\u0103. Dac\u0103 este nevoie, ad\u0103uga\u021bi ap\u0103, astfel \u00eenc\u00e2t boabele s\u0103 r\u0103m\u00e2n\u0103 acoperite de lichid.C\u00e2nd fasolea se zdrobe\u0219te u\u0219or, ad\u0103uga\u021bi zah\u0103rul \u00een 2 sau 3 tran\u0219e \u0219i mai l\u0103sa\u021bi s\u0103 fiarb\u0103 pu\u021bin, la foc mic.Ad\u0103uga\u021bi sarea pentru a poten\u021ba gustul.Bile de shiratamaPune\u021bi f\u0103ina de orez glutinos \u00eentr-un bol, apoi ad\u0103uga\u021bi apa treptat, fr\u0103m\u00e2nt\u00e2nd p\u00e2n\u0103 ob\u021bine\u021bi un aluat suplu (cu consisten\u021ba lobului urechii).Modela\u021bi bile de m\u0103rimea dorit\u0103 \u0219i face\u021bi o mic\u0103 ad\u00e2ncitur\u0103 \u00een centrul fiec\u0103reia.Scufunda\u021bi bilele \u00een ap\u0103 clocotit\u0103; c\u00e2nd se ridic\u0103 la suprafa\u021b\u0103, mai fierbe\u021bi-le aproximativ 1 minut.Scoate\u021bi bilele, trece\u021bi-le prin ap\u0103 rece, apoi scurge\u021bi-le bine.Ad\u0103uga\u021bi bilele de shiratama \u00een zenzai \u0219i servi\u021bi.\t\n\t\n\t\tSfat important: ad\u0103uga\u021bi zah\u0103rul doar dup\u0103 ce fasolea s-a \u00eenmuiat bine. Dac\u0103 \u00eel ad\u0103uga\u021bi prea devreme, boabele se \u00eent\u0103resc prin osmoz\u0103 \u0219i s-ar putea s\u0103 nu se mai g\u0103teasc\u0103 a\u0219a cum trebuie.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=163395"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/162232"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=163395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=163395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=163395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}