{"id":206623,"title":"Sunomono autentic","modified":"2026-11-14T19:59:44+01:00","plain":"O mic\u0103 salat\u0103 japonez\u0103 de castrave\u021bi \u0219i wakame, asezonat\u0103 cu o\u021bet de orez, zah\u0103r \u0219i sos de soia.\n\n\n\nUn pe\u0219te la gr\u0103tar, un bol de orez, un preparat ceva mai consistent, iar al\u0103turi, o m\u00e2n\u0103 de rondele de castravete care \u00eemprosp\u0103teaz\u0103 totul. Din sunomono iei c\u00e2te pu\u021bin \u00eentre dou\u0103 \u00eembuc\u0103turi\u00a0: castravetele e crocant, wakame alunec\u0103 u\u0219or, cu gustul s\u0103u iodat, iar o\u021betul de orez, domolit cu pu\u021bin zah\u0103r \u0219i sos de soia, treze\u0219te papilele gustative. \n\n\n\nNu ai nevoie nici de foc, nici de crati\u021b\u0103, doar de un praf de sare \u0219i de dou\u0103 m\u00e2ini cu care s\u0103 storci castravetele.\n\n\n\nO alt\u0103 salat\u0103 japonez\u0103 de crudit\u0103\u021bi de servit al\u0103turi : salata japonez\u0103 de varz\u0103\n\n\n\nCe este sunomono ?\n\n\n\nSunomono este o mic\u0103 salat\u0103 din buc\u0103t\u0103ria japonez\u0103, servit\u0103 ca garnitur\u0103. Varianta cea mai r\u0103sp\u00e2ndit\u0103, cea din aceast\u0103 re\u021bet\u0103, este kyuri to wakame no sunomono : rondele de castravete japonez \u0219i wakame, asezonate cu o\u021bet de orez, zah\u0103r \u0219i sos de soia. Zah\u0103rul domole\u0219te aciditatea o\u021betului, sosul de soia aduce gustul s\u0103rat \u0219i umami, iar wakame, gustul marin.\n\n\n\nCuv\u00e2ntul se scrie \u9162\u306e\u7269 \u0219i \u00eenseamn\u0103 \u201e lucruri cu o\u021bet \u201d : su \u00eenseamn\u0103 o\u021bet, iar mono, lucruri. \u00cen Japonia, desemneaz\u0103 o \u00eentreag\u0103 familie de mici preparate din legume sau produse ale m\u0103rii asezonate cu o\u021bet, apropiate de tsukemono, mur\u0103turile japoneze.\n\n\n\nO alt\u0103 mic\u0103 garnitur\u0103 japonez\u0103 : okra no ohitashi\n\n\n\nO alg\u0103 consumat\u0103 \u00een Japonia de peste 1 300 de ani\n\n\n\nWakame face parte din alimenta\u021bia japonez\u0103 de peste 1 300 de ani. \u00cen 701, codul Taih\u014d o accepta chiar, al\u0103turi de alte alge, ca plat\u0103 a impozitului. Aceast\u0103 dat\u0103 se refer\u0103 la alg\u0103 : niciun text nu permite datarea salatei de castrave\u021bi \u0219i wakame.\n\n\n\nAsezonarea urmeaz\u0103 o logic\u0103 veche. Sanbaizu, \u201e o\u021betul \u00een trei cupe \u201d, combina o\u021bet, sos de soia \u0219i mirin \u00een p\u0103r\u021bi egale ; ast\u0103zi, zah\u0103rul \u00eenlocuie\u0219te adesea mirinul, ca \u00een aceast\u0103 re\u021bet\u0103. Nihaizu, \u201e dou\u0103 cupe \u201d, se limiteaz\u0103 la o\u021bet \u0219i sos de soia.\n\n\n\nSunomono se serve\u0219te \u00een por\u021bii mici, \u00eentr-un bol individual, numit kobachi. Este un hashi-yasume, adic\u0103, literal, o \u201e odihn\u0103 a be\u021bi\u0219oarelor \u201d : revii la el \u00eentre celelalte preparate, iar aciditatea sa echilibreaz\u0103 un pe\u0219te la gr\u0103tar, un tonkatsu de porc sau un karaage de pui.\n\n\n\nIngredientele principale pentru sunomono\n\n\n\n\n\n\n\nCastravetele japonez, sau kyuri, este sub\u021bire, cu coaja fin\u0103 \u0219i aproape f\u0103r\u0103 semin\u021be, \u0219i r\u0103m\u00e2ne crocant. Un castravete mic de tip libanez \u00eel \u00eenlocuie\u0219te bine ; la fel \u0219i un castravete european, dup\u0103 \u00eendep\u0103rtarea semin\u021belor. Sarea scoate apa din rondele \u0219i le \u00eenmoaie, astfel \u00eenc\u00e2t s\u0103 poat\u0103 fi stoarse f\u0103r\u0103 s\u0103 se rup\u0103.\n\n\n\nWakame se cump\u0103r\u0103 uscat sau conservat \u00een sare din magazinele alimentare asiatice. Cel uscat se rehidrateaz\u0103 \u00een ap\u0103 ; cel conservat \u00een sare se cl\u0103te\u0219te, apoi se des\u0103reaz\u0103. Moale \u0219i u\u0219or alunecos, contrasteaz\u0103 cu textura crocant\u0103 a castravetelui.\n\n\n\nUn alt mic preparat rece \u00een stil japonez : hiyayakko, tofu m\u0103t\u0103sos \u0219i ghimbir\n\n\n\nPentru asezonare sunt suficiente trei ingrediente : o\u021betul de orez pentru aciditate, pu\u021bin zah\u0103r pentru a o domoli \u0219i o linguri\u021b\u0103 de sos de soia pentru gustul s\u0103rat. Se toarn\u0103 direct peste castravete \u0219i wakame, f\u0103r\u0103 s\u0103 fie amestecate separat.\n\n\n\nSfaturi tehnice pentru un sunomono reu\u0219it\n\n\n\nCastravetele trebuie s\u0103-\u0219i lase apa \u00eenainte de asezonare, altfel dilueaz\u0103 sosul. Taie rondele de 1 p\u00e2n\u0103 la 2 mm, cu o mandolin\u0103 dac\u0103 este posibil, ca s\u0103 elimine toate apa \u00een acela\u0219i ritm.\n\n\n\nStoarce bine castravetele, dar numai dup\u0103 ce s-a \u00eenmuiat : dac\u0103 o faci mai devreme, se rupe. Stoarce \u0219i wakame \u00eenainte de a-l ad\u0103uga.\n\n\n\nPentru a completa masa japonez\u0103, o sup\u0103 miso\n\n\n\nPentru varia\u021bie, adaug\u0103 rondele de caracati\u021b\u0103 fiart\u0103 t\u0103iate oblic, creve\u021bi fier\u021bi sau batoane de surimi, p\u0103str\u00e2nd aceea\u0219i asezonare. Pu\u021bin ghimbir t\u0103iat be\u021bi\u0219oare fine sau shiso t\u0103iat fin, ad\u0103ugat la final, aduce prospe\u021bime. \u00cen barurile de sushi din Brazilia, sunomono cu surimi este mai dulce, f\u0103r\u0103 sos de soia \u0219i pres\u0103rat cu susan pr\u0103jit. Pentru un alt preparat cu wakame, \u00eencearc\u0103 salata de wakame.\n\n\n\n\n\n\tSunomono autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCastravete1 castravete (japonez (kyuri))0.25 linguri\u021b\u0103 de sareWakame2 g de wakame (uscate, sau 20 g de wakame conservate \u00een sare)Asezonare1 lingur\u0103 de o\u021bet de orez0.5 lingur\u0103 de zah\u0103r1 linguri\u021b\u0103 de sos de soia\t\n\t\n\t\tCastraveteTaie castravetele \u00een rondele sub\u021biri.Pune rondelele \u00eentr-un bol pentru salat\u0103.Presar\u0103 sare \u0219i amestec\u0103 pentru a le acoperi uniform.Las\u0103 deoparte aproximativ 5 minute, p\u00e2n\u0103 c\u00e2nd castravetele se \u00eenmoaie \u0219i las\u0103 ap\u0103.Stoarce bine castravetele cu m\u00e2na pentru a elimina apa : dac\u0103 \u00eel storci \u00eenainte s\u0103 se \u00eenmoaie, se rupe \u0219i \u00ee\u0219i pierde forma.WakameRehidrateaz\u0103 wakame uscate \u00een ap\u0103 timp de aproximativ 5 minute.Dac\u0103 wakame sunt conservate \u00een sare, cl\u0103te\u0219te-le rapid.Apoi las\u0103-le la \u00eenmuiat 5 p\u00e2n\u0103 la 10 minute \u00een mult\u0103 ap\u0103, pentru a le des\u0103ra.Apoi taie-le \u00een buc\u0103\u021bi c\u00e2t o \u00eembuc\u0103tur\u0103.Stoarce wakame pentru a elimina apa.AsezonarePune castravetele \u0219i wakame \u00eentr-un bol pentru salat\u0103.Adaug\u0103 o\u021betul de orez, zah\u0103rul \u0219i sosul de soia.Amestec\u0103.\t\n\t\n\t\tCastravetele japonez este sub\u021bire, are coaja fin\u0103 \u0219i aproape nu are semin\u021be ; c\u00e2nt\u0103re\u0219te aproximativ 100 g. Dac\u0103 nu ai, un castravete mini (de tip libanez) este potrivit ; dac\u0103 folose\u0219ti un castravete european, ia aproximativ 100 g \u0219i \u00eendep\u0103rteaz\u0103 semin\u021bele. Taie rondele cu grosimea de 1 p\u00e2n\u0103 la 2 mm, ideal cu o mandolin\u0103 de buc\u0103t\u0103rie, pentru a fi uniforme.\nVariante : po\u021bi ad\u0103uga rondele de caracati\u021b\u0103 fiart\u0103, t\u0103iate oblic, al\u0103turi de castravete, cu aceea\u0219i asezonare ; pu\u021bin ghimbir t\u0103iat \u00een f\u00e2\u0219ii sub\u021biri sau shiso t\u0103iat fin, ad\u0103ugat la final, aduce prospe\u021bime. Se folosesc frecvent \u0219i creve\u021bi fier\u021bi sau batoane de surimi (kani).\n\t\n\t\n\t\tSaladeJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206623","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=206623"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/206623\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/205905"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=206623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=206623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=206623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}