{"id":174601,"title":"Warabi mochi autentice","modified":"2026-09-23T12:13:59+02:00","plain":"P\u0103tr\u0103\u021bele din amidon fiert p\u00e2n\u0103 devine transparent, t\u0103v\u0103lite prin kinako \u0219i stropite cu kuromitsu.\n\n\n\nLa sf\u00e2r\u0219itul zilei, c\u00e2nd c\u0103ldura abia \u00eencepe s\u0103 se domoleasc\u0103, o farfurie cu warabi mochi dispare \u00een c\u00e2teva minute. Buc\u0103\u021bile tremur\u0103 \u00eentre be\u021bi\u0219oare, se \u00eentind pu\u021bin la prima \u00eembuc\u0103tur\u0103, apoi se topesc, l\u0103s\u00e2nd un gust foarte delicat. \n\n\n\nKinako miroase a alune pr\u0103jite, iar kuromitsu adaug\u0103 o not\u0103 de melas\u0103 \u0219i se prelinge p\u00e2n\u0103 la marginea farfuriei. Se prepar\u0103 chiar \u00eenainte de servire \u0219i nu r\u0103m\u00e2ne niciodat\u0103 mult timp pe mas\u0103.\n\n\n\nUn alt wagashi de var\u0103, acesta servit bine r\u0103cit : mizu y\u014dkan\n\n\n\nCe este warabi mochi ?\n\n\n\nWarabi mochi este un wagashi, un dulce japonez f\u0103cut din amidon, zah\u0103r \u0219i ap\u0103, fierte \u00eempreun\u0103 p\u00e2n\u0103 se ob\u021bine o past\u0103 translucid\u0103 \u0219i elastic\u0103. Nu con\u021bine orez, spre deosebire de mochi u\u0219or de preparat, pe baz\u0103 de f\u0103in\u0103 de orez glutinos. Se taie \u00een buc\u0103\u021bi, se t\u0103v\u0103lesc prin kinako, apoi se stropesc cu kuromitsu. Kuzumochi, preparat cu amidon de kuzu, seam\u0103n\u0103 mult cu el, dar este un jeleu mai limpede \u0219i mai fin, \u00een timp ce warabi mochi are o consisten\u021b\u0103 mai ferm\u0103 la mestecat.\n\n\n\nWarabi desemneaz\u0103 feriga de c\u00e2mp, din ale c\u0103rei r\u0103d\u0103cini se ob\u021bine amidonul original, warabiko. Mochi nu se refer\u0103 aici la orezul pisat, ci la textur\u0103, supl\u0103 \u0219i u\u0219or rezistent\u0103 la mu\u0219c\u0103tur\u0103. Japonezii numesc aceast\u0103 elasticitate koshi.\n\n\n\nVarianta cu orez glutinos \u0219i \u00eenghe\u021bat\u0103 \u00een interior : mochi cu \u00eenghe\u021bat\u0103\n\n\n\nDe la curtea din perioada Heian la ferigile din Nara\n\n\n\nWarabi mochi dateaz\u0103 din perioada Heian. Tradi\u021bia spune c\u0103 \u00eemp\u0103ratului Daigo, care a domnit \u00eentre 897 \u0219i 930, \u00eei pl\u0103cea at\u00e2t de mult \u00eenc\u00e2t i-a acordat titlul de \u00ab Tayu \u00bb, al cincilea rang de la curte. Adev\u0103rat\u0103 sau nu, anecdota arat\u0103 ce reprezenta acest desert : un amidon rar \u0219i zah\u0103r, dou\u0103 produse de lux. De atunci, \u0219i-a p\u0103strat locul printre dulciurile servite al\u0103turi de ceai \u00een buc\u0103t\u0103ria japonez\u0103.\n\n\n\n\u0218i Nara \u00ee\u0219i revendic\u0103 partea de istorie. Se poveste\u0219te c\u0103 acolo c\u0103lug\u0103rii de la T\u014ddai-ji culegeau feriga de pe versan\u021bii muntelui Wakakusa, unde arderile vegeta\u021biei o f\u0103ceau s\u0103 creasc\u0103 din nou din abunden\u021b\u0103, cu at\u00e2t mai mult cu c\u00e2t cerbii din ora\u0219 nu se atingeau de ea. Aceste focuri au devenit Wakakusa Yamayaki, organizat \u00een fiecare an. Extragerea amidonului cerea \u00eens\u0103 o munc\u0103 enorm\u0103 : sunt necesare aproximativ 10 kg de r\u0103d\u0103cini pentru a ob\u021bine 70 g de amidon.\n\n\n\nUn alt dulce japonez, de data aceasta cald : zenzai cu fasole ro\u0219ie\n\n\n\n\u00cen perioada Edo, warabi mochi se vinde \u00een casele de ceai de-a lungul drumului T\u014dkaid\u014d, iar amidonul de ferig\u0103 nu mai face fa\u021b\u0103 cererii. Cofetarii \u00eel amestec\u0103 cu amidon de cartof dulce, mult mai ieftin. Ast\u0103zi, majoritatea sortimentelor de warabi mochi din comer\u021b con\u021bin doar pu\u021bin amidon de ferig\u0103 sau chiar deloc \u0219i au la baz\u0103 cartof dulce, tapioca ori cartof.\n\n\n\nIngredientele principale pentru warabi mochi\n\n\n\n\n\n\n\nWarabiko, amidonul de ferig\u0103 de c\u00e2mp, este ingredientul din warabi mochi tradi\u021bional. El confer\u0103 textura original\u0103 : o past\u0103 elastic\u0103, av\u00e2nd acel koshi caracteristic, care tremur\u0103 \u00eentre be\u021bi\u0219oare \u0219i se tope\u0219te \u00een gur\u0103. Hon-warabiko, amidonul pur de ferig\u0103, d\u0103 un mochi brun-cenu\u0219iu, aproape negru. Cost\u0103 de aproximativ treizeci de ori mai mult dec\u00e2t tapioca \u0219i se g\u0103se\u0219te rar \u00een Europa.\n\n\n\nAceast\u0103 re\u021bet\u0103 folose\u0219te a\u0219adar amidon de tapioca : mochi va fi mai deschis la culoare, mai ferm \u0219i mai elastic, cu un gust mai discret, \u0219i se taie u\u0219or. Tapioca necesit\u0103 mai mult amidon \u0219i mai pu\u021bin\u0103 ap\u0103, 100 g la 200 g de ap\u0103 ; cu mai pu\u021bin amidon, pasta r\u0103m\u00e2ne moale \u0219i nu \u00ee\u0219i p\u0103streaz\u0103 forma. Dac\u0103 g\u0103si\u021bi warabiko, folosi\u021bi 80 g la 240 g de ap\u0103 : este singura modalitate de a ob\u021bine textura tradi\u021bional\u0103.\n\n\n\nZah\u0103rul \u0219i apa completeaz\u0103 pasta. Zah\u0103rul \u00eendulce\u0219te, dar re\u021bine \u0219i apa, p\u0103str\u00e2nd gelul suplu mai mult timp. Mizuame, un sirop de zah\u0103r japonez, se adaug\u0103 \u00een timpul fierberii : face pasta mai fin\u0103, mai lucioas\u0103 \u0219i mai bine legat\u0103.\n\n\n\nWarabi mochi nu se m\u0103n\u00e2nc\u0103 aproape niciodat\u0103 simplu. Kinako, o f\u0103in\u0103 de soia pr\u0103jit\u0103 \u00eendulcit\u0103, aduce un gust de alune \u0219i usuc\u0103 suprafa\u021ba, \u00eempiedic\u00e2nd buc\u0103\u021bile s\u0103 se lipeasc\u0103 \u00eentre ele. Kuromitsu, un sirop de zah\u0103r negru cu gust de melas\u0103, se toarn\u0103 la final, \u00een fir sub\u021bire.\n\n\n\nRepere tehnice pentru un warabi mochi reu\u0219it\n\n\n\nPasta trebuie s\u0103 \u00ee\u0219i schimbe aspectul : alb\u0103 \u0219i opac\u0103 la \u00eenceput, devine translucid\u0103 \u0219i lucioas\u0103. Acesta este semnul c\u0103 fierberea s-a \u00eencheiat.\n\n\n\nAmestecarea la foc mic conteaz\u0103 la fel de mult ca fierberea. Cu c\u00e2t amesteca\u021bi mai mult pasta, cu at\u00e2t devine mai elastic\u0103. Baia de ap\u0103 rece serve\u0219te apoi la eliminarea c\u0103ldurii reziduale \u00eenainte de t\u0103iere.\n\n\n\nUn alt deliciu r\u0103coritor al verii japoneze : kakigori\n\n\n\nMai ales, nu \u00eel pune\u021bi la frigider : frigul albe\u0219te warabi mochi \u0219i \u00eel \u00eent\u0103re\u0219te repede. Se serve\u0219te \u00een aceea\u0219i zi, la temperatura camerei, la scurt timp dup\u0103 preparare. Pentru o gustare japonez\u0103 complet\u0103, ad\u0103uga\u021bi mitarashi dango sau un dorayaki, iar c\u00e2nd este foarte cald, un kakigori.\n\n\n\n\n\n\tWarabi mochi autentici\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g amidon de tapioca (sau 80 g de warabiko pentru textura tradi\u021bional\u0103, consulta\u021bi notele)128 g zah\u0103r200 g ap\u0103 (240 g dac\u0103 folosi\u021bi warabiko)32 g sirop de zah\u0103r (mizuame)Kinako \u00eendulcit (f\u0103in\u0103 de soia pr\u0103jit\u0103), dup\u0103 gustKuromitsu (sirop de zah\u0103r negru), dup\u0103 gust\t\n\t\n\t\tPr\u00e9parationAmesteca\u021bi amidonul \u0219i zah\u0103rul.Dilua\u021bi ad\u0103ug\u00e2nd apa pu\u021bin c\u00e2te pu\u021bin.Trece\u021bi amestecul prin sit\u0103.Turna\u021bi \u00eentr-o crati\u021b\u0103 \u0219i \u00eenc\u0103lzi\u021bi.Amesteca\u021bi la foc mic pentru a evita lipirea de fundul crati\u021bei.C\u00e2nd amestecul se adun\u0103 \u00eentr-o mas\u0103 compact\u0103, continua\u021bi g\u0103tirea aproximativ 8 minute, p\u00e2n\u0103 c\u00e2nd aluatul devine translucid.Ad\u0103uga\u021bi siropul de zah\u0103r.Lucra\u021bi aluatul la foc mic, amestec\u00e2nd pentru a dezvolta koshi, elasticitatea caracteristic\u0103 a warabi mochi.Dup\u0103 ce aluatul devine bine translucid, mai fr\u0103m\u00e2nta\u021bi aproximativ 2 minute.Scufunda\u021bi aluatul \u00eentr-un bol cu ap\u0103 rece pentru a elimina c\u0103ldura rezidual\u0103.T\u0103ia\u021bi \u00een buc\u0103\u021bi aproximativ p\u0103trate.A\u0219eza\u021bi pe un platou de servire.Pres\u0103ra\u021bi cu kinako \u0219i stropi\u021bi cu kuromitsu, dup\u0103 gust.\t\n\t\n\t\tWarabi mochi tradi\u021bionali se prepar\u0103 cu warabiko, amidonul extras din feriga vulturului. Acesta le confer\u0103 textura original\u0103 : un aluat elastic, tremur\u0103tor, care se tope\u0219te \u00een gur\u0103. Hon-warabiko, amidonul pur de ferig\u0103, produce un mochi mai \u00eenchis la culoare, aproape negru. Dac\u0103 g\u0103si\u021bi, folosi\u021bi 80 g de warabiko la 240 g de ap\u0103, cu acelea\u0219i cantit\u0103\u021bi de zah\u0103r \u0219i mizuame.\nAceast\u0103 re\u021bet\u0103 folose\u0219te amidon de tapioca, mult mai u\u0219or de g\u0103sit. Mochi este mai deschis la culoare, mai ferm \u0219i mai elastic \u0219i se taie mai u\u0219or. Nu reduce\u021bi cantitatea de tapioca : cu mai pu\u021bin amidon, aluatul r\u0103m\u00e2ne moale \u0219i nu \u00ee\u0219i p\u0103streaz\u0103 forma.\nWarabi mochi se savureaz\u0103 proasp\u0103t prepara\u021bi : preg\u0103ti\u021bi-i chiar \u00eenainte de servire, deoarece textura lor se degradeaz\u0103 repede. Se servesc la temperatura camerei \u0219i nu se p\u0103streaz\u0103 bine la frigider.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/174601","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=174601"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/174601\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/174425"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=174601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=174601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=174601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}