{"id":169521,"title":"Mizu y\u014dkan \u2013 jeleu japonez cu fasole ro\u0219ie","modified":"2026-08-29T15:54:15+02:00","plain":"Un y\u014dkan u\u0219or, cu agar-agar \u0219i past\u0103 de fasole ro\u0219ie, delicat \u00eendulcit, care se serve\u0219te bine rece, dup\u0103 ce s-a \u00eenchegat perfect la frigider.\n\n\n\nE z\u0103pu\u0219eal\u0103, apetitul lipse\u0219te \u0219i, totu\u0219i, o felie de mizu y\u014dkan scoas\u0103 din frigider dispare \u00een doar c\u00e2teva \u00eembuc\u0103turi. Jeleul tremur\u0103 u\u0219or pe lingur\u0103, se rupe curat, apoi se tope\u0219te imediat pe limb\u0103, l\u0103s\u00e2nd \u00een urm\u0103 gustul rotund al adzuki \u0219i prospe\u021bimea apei limpezi.\n\n\n\nAproape c\u0103 nu con\u021bine nimic : fasole ro\u0219ie, kanten, ap\u0103 \u0219i un praf de sare. Ai zice c\u0103 e prea discret ca s\u0103 impresioneze, p\u00e2n\u0103 c\u00e2nd ajungi la a doua por\u021bie.\n\n\n\nCealalt\u0103 fa\u021b\u0103 a fasolei ro\u0219ii, de data asta servit\u0103 cald : zenzai\n\n\n\nCe este mizu y\u014dkan ?\n\n\n\nMizu y\u014dkan \u00eenseamn\u0103 literal \u201ey\u014dkan cu ap\u0103\u201d. Este un wagashi, adic\u0103 unul dintre acele dulciuri japoneze servite adesea al\u0103turi de ceai verde. Numele spune esen\u021bialul : con\u021bine mult mai mult\u0103 ap\u0103 dec\u00e2t neri-y\u014dkan, versiunea dens\u0103 \u0219i dulce, g\u00e2ndit\u0103 s\u0103 reziste mai mult timp. Un mizu y\u014dkan reu\u0219it se rupe curat, f\u0103r\u0103 elasticitate, se dizolv\u0103 repede \u00een gur\u0103 \u0219i \u00ee\u0219i p\u0103streaz\u0103 o culoare uniform\u0103 de sus p\u00e2n\u0103 jos.\n\n\n\nCuv\u00e2ntul y\u014dkan, \u00eens\u0103, vine de departe. Caracterele sale desemnau ini\u021bial o sup\u0103 chinezeasc\u0103 de oaie care se \u00eenchega la r\u0103cire, adus\u0103 \u00een Japonia de c\u0103lug\u0103rii zen. Buc\u0103t\u0103ria budist\u0103 vegetarian\u0103 a f\u0103cut restul : carnea a l\u0103sat locul boabelor de adzuki, f\u0103inii \u0219i amidonului.\n\n\n\nAceea\u0219i past\u0103 de adzuki, \u00eentr-un cu totul alt format : dorayaki\n\n\n\nDe la tocana de oaie la jeleul de adzuki\n\n\n\n\u00cen buc\u0103t\u0103riile templelor medievale, sh\u014djin ry\u014dri excludea carnea. Buc\u0103tarii au transpus, a\u0219adar, preparatul adus din China \u00eentr-o versiune vegetal\u0103 : adzuki pentru culoare \u0219i profunzime de gust, f\u0103ina \u0219i amidonul pentru consisten\u021b\u0103. Rezultatul nu mai era o sup\u0103, ci un dulce g\u0103tit la abur.\n\n\n\nEpoca Edo schimb\u0103 totul. Kantenul, perfec\u021bionat \u00een secolul al XVII-lea, permite \u00eenchegarea amestecurilor de past\u0103 de fasole \u00eendulcit\u0103 \u00een jeleuri curate, u\u0219or de t\u0103iat, \u00een locul unor blocuri grele. La \u00eenceputul secolului al XIX-lea, jurnalul lui Kaneko Tsurumura, din domeniul Kaga, men\u021bioneaz\u0103 deja mizu y\u014dkan ca pe o categorie aparte : mai u\u0219oar\u0103, mai apoas\u0103, mai fragil\u0103.\n\n\n\nR\u0103m\u00e2ne \u00eens\u0103 paradoxul sezonului. Marile magazine \u00eel v\u00e2nd drept o pl\u0103cere a lunilor iulie \u0219i august, potrivit\u0103 pentru cadourile de och\u016bgen, dar la Fukui \u0219i Nikk\u014d \u021bine de iarn\u0103 : \u00eenainte de frigider, doar \u00eenc\u0103perile reci \u0219i aerul t\u0103ios al mun\u021bilor puteau proteja un dulce at\u00e2t de hidratat. \u0218i denumirile difer\u0103 de la o regiune la alta.\n\n\n\nLa Fukui \u0219i \u00eentr-o parte din Kansai, \u201edecchi-y\u014dkan\u201d desemneaz\u0103 un mizu y\u014dkan deosebit de apos, \u00een timp ce \u00een Shiga acela\u0219i cuv\u00e2nt se refer\u0103 la un dulce g\u0103tit la abur, pe baz\u0103 de f\u0103in\u0103 \u0219i fasole, \u00eenvelit \u00een frunze de bambus.\n\n\n\nUn alt dulce servit rece : mochi cu \u00eenghe\u021bat\u0103\n\n\n\nIngredientele de baz\u0103 ale mizu y\u014dkan\n\n\n\n\n\n\n\nKoshianul d\u0103 mizu y\u014dkanului textura, nuan\u021ba ro\u0219cat-brun\u0103 catifelat\u0103 \u0219i gustul de fasole. Cojile sunt \u00eendep\u0103rtate, iar pasta este cernut\u0103, de unde rezult\u0103 un gel m\u0103t\u0103sos, nu granulos. Apa, la r\u00e2ndul ei, este ingredientul care d\u0103 numele desertului : \u00eel face u\u0219or \u0219i r\u0103coritor, dar \u0219i foarte perisabil, respectiv mult mai dificil de reu\u0219it.\n\n\n\nKantenul este agentul gelifiant, ob\u021binut din tengusa \u0219i alte alge ro\u0219ii. Se activeaz\u0103 la fierbere \u0219i se \u00eencheag\u0103 \u00eentre 30 \u0219i 40\u00a0\u00b0C, ceea ce d\u0103 un gel ferm, casant, stabil la temperatura camerei.\n\n\n\nGelatina nu face aceea\u0219i treab\u0103 : fiind de origine animal\u0103, se tope\u0219te la temperatura corpului \u0219i aduce elasticitate, \u00een locul acelei rupturi curate. \u0218i unele produse v\u00e2ndute drept agar-agar, formulate altfel dec\u00e2t kantenul pur, dau o textur\u0103 mai supl\u0103 \u0219i mai tremur\u0103toare.\n\n\n\nZah\u0103rul este, \u00een general, alb, dar versiunile din Fukui folosesc adesea kokut\u014d, mai \u00eenchis la culoare, cu note de melas\u0103. Un praf de sare rafineaz\u0103 dulcea\u021ba, scoate \u00een eviden\u021b\u0103 latura p\u0103m\u00e2ntie a adzuki \u0219i evit\u0103 un final fad. Chiar \u0219i apa conteaz\u0103 : o ap\u0103 moale \u0219i slab mineralizat\u0103, precum cea din mun\u021bii Nikk\u014d, d\u0103 o \u00eenchegare mai delicat\u0103.\n\n\n\nDe servit al\u0103turi de ceai, la fel ca mitarashi dango\n\n\n\nSemne de autenticitate \u0219i capcane de evitat\n\n\n\nTotul se vede \u00een felie : neted\u0103, uniform\u0103, f\u0103r\u0103 un strat pal la suprafa\u021b\u0103 \u0219i f\u0103r\u0103 o band\u0103 dens\u0103 la baz\u0103. Un bloc cu dou\u0103 straturi tr\u0103deaz\u0103 un bunri, adic\u0103 separarea care apare atunci c\u00e2nd pasta de fasole se las\u0103 la fund \u00eenainte ca gelul s\u0103 apuce s\u0103 se \u00eenchege.\n\n\n\nRemediul \u021bine de un singur gest : las\u0103 amestecul s\u0103 se r\u0103ceasc\u0103, amestec\u00e2nd continuu, p\u00e2n\u0103 \u00eencepe s\u0103 se \u00eengroa\u0219e \u00een jur de 40\u00a0\u00b0C, astfel \u00eenc\u00e2t pasta s\u0103 r\u0103m\u00e2n\u0103 uniform distribuit\u0103. Iar pentru c\u0103 desertul este foarte hidratat, p\u0103streaz\u0103-l la frigider \u0219i consum\u0103-l \u00een trei p\u00e2n\u0103 la cinci zile.\n\n\n\n\n\n\tMizu y\u014dkan \u2013 jeleu japonez cu fasole ro\u0219ie\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g ap\u01032 g agar-agar pudr\u010315 g zah\u0103r brun (preferabil de tip kokut\u014d)250 g koshian (past\u0103 fin\u0103 de fasole ro\u0219ie)0.5 g sare\t\n\t\n\t\tFierbere \u0219i omogenizarePune\u021bi apa, agar-agarul \u0219i zah\u0103rul brun \u00eentr-o crati\u021b\u0103.\u00cenc\u0103lzi\u021bi amestecul p\u00e2n\u0103 se dizolv\u0103 complet.Men\u021bine\u021bi fierberea timp de peste 1 minut (acesta este pasul-cheie pentru gelificare).Ad\u0103uga\u021bi sarea.Trece\u021bi koshianul printr-o sit\u0103, apoi \u00eencorpora\u021bi-l \u00een amestec, ca atunci c\u00e2nd dizolva\u021bi miso.Amesteca\u021bi \u00een crati\u021b\u0103 aproximativ 15 minute, p\u00e2n\u0103 c\u00e2nd compozi\u021bia se \u00eengroa\u0219\u0103 u\u0219or.R\u0103cire, gelificare \u0219i servireL\u0103sa\u021bi compozi\u021bia s\u0103 se r\u0103coreasc\u0103 aproximativ 20 de minute, amestec\u00e2nd pentru a elimina c\u0103ldura rezidual\u0103 (amestecarea \u00eempiedic\u0103 separarea \u00een dou\u0103 straturi).Turna\u021bi compozi\u021bia \u00eentr-un vas dreptunghiular.Da\u021bi la frigider p\u00e2n\u0103 se \u00eencheag\u0103 complet.T\u0103ia\u021bi \u00een por\u021bii \u0219i servi\u021bi bine rece.\t\n\t\n\t\tImportant: amestecarea compozi\u021biei \u00een timp ce se r\u0103ce\u0219te este esen\u021bial\u0103: altfel, pasta de fasole \u0219i gelul de agar se separ\u0103 \u00een dou\u0103 straturi.\nZah\u0103r: ~15 g ofer\u0103 un gust apropiat de cel al dulciurilor, \u00een timp ce 30 g asigur\u0103 o gelificare mai uniform\u0103, mai u\u0219or de ob\u021binut pentru \u00eencep\u0103tori.\nVariante: ad\u0103uga\u021bi castane sau preg\u0103ti\u021bi o versiune cu flori de cire\u0219 s\u0103rate, turn\u00e2nd peste jeleul deja \u00eenchegat un al doilea jeleu r\u0103cit (200 g de ap\u0103, 2 g de agar-agar, 20 g de zah\u0103r), \u00een care ad\u0103uga\u021bi flori de cire\u0219 des\u0103rate.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/169521","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=169521"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/169521\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/169449"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=169521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=169521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=169521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}