{"id":145551,"title":"Otantik \u0130nari Su\u015fisi","modified":"2026-06-16T15:29:40+02:00","plain":"Sirkeli pirin\u00e7le doldurulmu\u015f k\u0131zarm\u0131\u015f tofu keseleri: Inari mabetlerinde do\u011fmu\u015f, tatl\u0131-tuzlu bir sokak su\u015fisi.\n\n\n\nTofu keseleri, soya sosu ve mirinle haz\u0131rlanan sosla par\u0131ldar; a\u00e7\u0131ld\u0131\u011f\u0131nda ise sirkeli aromas\u0131 y\u00fckselen \u0131l\u0131k bir shari ortaya \u00e7\u0131kar. Otantik inarizushi g\u00f6steri\u015ften uzak bir lezzettir, ama damakta kal\u0131c\u0131 bir iz b\u0131rak\u0131r : tatl\u0131, tuzlu ve hafif ek\u015fimsi; \u00e7arp\u0131c\u0131 olmaktan \u00e7ok dengeli olmay\u0131 ama\u00e7lar. \n\n\n\n\u201cGer\u00e7ek su\u015fi\u201dnin mutlaka \u00e7i\u011f bal\u0131k i\u00e7ermesi gerekti\u011fini d\u00fc\u015f\u00fcnenler i\u00e7in, temaki ya da maki su\u015fi gibi daha bilinen t\u00fcrlerin yan\u0131nda, sokak k\u00f6kenli ve mabetlerle ba\u011flant\u0131l\u0131 bu lokma su\u015fiyi anlaman\u0131n ba\u015fka bir yolunu sunar. Otantikli\u011fi pirince, \u00f6zenli bir pi\u015firme tekni\u011fine ve sade bir i\u00e7 harca dayan\u0131r.\n\n\n\nSu\u015fi gelene\u011finin bir ba\u015fka b\u00fcy\u00fck klasi\u011fi : sirkeli pirin\u00e7 yata\u011f\u0131nda taze bal\u0131k \u015f\u00f6leni, chirashi\n\n\n\n\u0130narizushi nedir ?\n\n\n\n\u0130narizushi, aburaage ad\u0131 verilen terbiyeli k\u0131zarm\u0131\u015f tofu kesesinin i\u00e7ine doldurulan sirkeli su\u015fi pirinci, yani shari ile haz\u0131rlan\u0131r. Tamam\u0131 pi\u015fmi\u015f, yal\u0131n bir su\u015fi \u00e7e\u015fididir. Kurutulmu\u015f palamutla haz\u0131rlanan et suyu yerine kombulu bir dashi kullan\u0131larak kolayca vegan bir versiyonu da yap\u0131labilir. \n\n\n\nAd\u0131n\u0131, pirincin, bereketin ve refah\u0131n \u015einto tanr\u0131s\u0131 Inari \u014ckami\u2019den al\u0131r. Halk inan\u0131\u015f\u0131na g\u00f6re Inari\u2019nin habercisi olan kitsune tilkileri k\u0131zarm\u0131\u015f tofuyu \u00e7ok sever; bu da bu pratik yiyece\u011fin yenilebilir bir adak h\u00e2line gelmesine katk\u0131 sa\u011flam\u0131\u015ft\u0131r.\n\n\n\nYeme\u011fin sevgiyle an\u0131lan birka\u00e7 ad\u0131 vard\u0131r. O-inari-san, onursal hitab\u0131n sayg\u0131l\u0131 tonunu ta\u015f\u0131r; kitsune-zushi \u201ctilki su\u015fisi\u201d anlam\u0131na gelir; age-zushi \u201ck\u0131zarm\u0131\u015f su\u015fi\u201d demektir; shinoda-zushi ise Shinoda Orman\u0131\u2019n\u0131n tilki efsanesine g\u00f6nderme yapar. \n\n\n\nHaz\u0131rlan\u0131\u015f\u0131 basit g\u00f6r\u00fcnse de \u00f6zen ister. Aburaage, fazla k\u0131zartma ya\u011f\u0131n\u0131 gidermek i\u00e7in ha\u015flan\u0131r, kese h\u00e2line getirilir, ard\u0131ndan dashi, soya sosu, \u015feker ve mirinle haz\u0131rlanan, indirgenmi\u015f bir pi\u015firme suyu olan nijiru i\u00e7inde usul usul pi\u015firilir. Bu glaz\u00fcr\u00fcn i\u00e7inde so\u011fuduk\u00e7a tatlar tofuyu iyice sarar.\n\n\n\nZamans\u0131z bir klasik : nori yapra\u011f\u0131na s\u0131k\u0131ca sar\u0131lm\u0131\u015f maki\n\n\n\nEdo sat\u0131c\u0131lar\u0131ndan Inari mabetlerine\n\n\n\n\u0130narizushi, Edo d\u00f6neminde \u015fekillendi. K\u00f6kleri \u00e7o\u011fu zaman, Edo, Kyoto ve Osaka\u2019ya yay\u0131lmadan \u00f6nce, eski Owari b\u00f6lgesindeki Nagoya civar\u0131na dayand\u0131r\u0131l\u0131r. \n\n\n\n19. y\u00fczy\u0131lda art\u0131k kent ya\u015fam\u0131n\u0131n bir par\u00e7as\u0131yd\u0131. Kitagawa Morisada\u2019n\u0131n Morisada Mank\u014d adl\u0131 eseri, Edo d\u00f6neminin k\u00fclt\u00fcr\u00fc ve g\u00fcndelik ya\u015fam\u0131na dair kapsaml\u0131 bir derlemedir. Yakla\u015f\u0131k otuz y\u0131l boyunca haz\u0131rlan\u0131p 1837 civar\u0131nda yay\u0131mlanan bu eser, tatl\u0131-tuzlu inarinin ta\u015f\u0131nmas\u0131 kolay, pratik, lezzetli ve hesapl\u0131 oldu\u011fu i\u00e7in ilgi g\u00f6rd\u00fc\u011f\u00fc kentsel mutfak d\u00fcnyas\u0131n\u0131 anlat\u0131r.\n\n\n\nSeyyar sat\u0131c\u0131lar, yani furi-uri, kalabal\u0131k sokaklarda sirkeli pirin\u00e7le doldurulmu\u015f aburaage keseleriyle dolu kutular ya da sepetler ta\u015f\u0131rd\u0131. B\u00f6ylece bu yemek, soba ve udon ile birlikte h\u0131zl\u0131 ve ucuz sokak yemekleri aras\u0131nda yerini ald\u0131. \n\n\n\nBir porsiyonun fiyat\u0131 bug\u00fcn\u00fcn yakla\u015f\u0131k 480 yenine denk geliyordu; bu da zanaatk\u00e2rlar, kentli i\u015f\u00e7iler, t\u00fcccarlar ve eyaletlerden gelip Edo\u2019da g\u00f6rev yapan samuraylar i\u00e7in olduk\u00e7a eri\u015filebilir bir bedeldi. \n\n\n\nBamba\u015fka bir kulvarda, ebi fry : Japon usul\u00fc pane karidesler, \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r ve alt\u0131n renginde\n\n\n\nEdo\u2019da Jyukkendana Jiroko adl\u0131 bir sat\u0131c\u0131, pirinci okarayla tamamlayarak, hatta zaman zaman onun yerine kullanarak \u00fcn kazand\u0131; okara, tofu yap\u0131m\u0131ndan kalan soya posas\u0131d\u0131r. Bu, ekonomik, doyurucu ve Edo\u2019yla s\u0131k\u00e7a ili\u015fkilendirilen hi\u00e7bir \u015feyi israf etmeme anlay\u0131\u015f\u0131yla uyumlu bir \u00e7\u00f6z\u00fcmd\u00fc.\n\n\n\nYemek, seyahatlerin ritmiyle yay\u0131ld\u0131. Sankin-k\u014dtai sistemiyle daimy\u014dlar ve beraberlerindeki samuraylar d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak Edo\u2019da ve kendi topraklar\u0131nda ya\u015famak zorundayd\u0131; sonra da damak tatlar\u0131n\u0131 ve teknikleri memleketlerine ta\u015f\u0131yorlard\u0131.\n\n\n\n Bu hareketlilik, yerel bir \u015fehir spesiyalitesini ulusal bir klasi\u011fe d\u00f6n\u00fc\u015ft\u00fcrd\u00fc. Edo d\u00f6neminin sonunda sat\u0131\u015flar yava\u015f yava\u015f uzmanla\u015fm\u0131\u015f d\u00fckk\u00e2nlara kayd\u0131. Orada inarizushi, daha yumu\u015fak ve daha zarif bir se\u00e7enek olarak nigirizushi ile yan yana yer ald\u0131. Mabetlerle ba\u011f\u0131 ise \u00f6zellikle \u015fubat ay\u0131nda kutlanan Hatsu-uma gibi g\u00fcnlerde s\u00fcrd\u00fc. Bu g\u00fcnlerde, iyi hasat, talihsizlikten korunma ve i\u015flerin bereketi i\u00e7in dua edilirken inarizushi yenir.\n\n\n\nDo\u011fuda tawara, bat\u0131da \u00fc\u00e7gen\n\n\n\n\u0130ki klasik bi\u00e7im, iki b\u00f6lgesel damak zevkini ortaya koyar. Tokyo \u00e7evresindeki Kant\u014d\u2019da inarizushi genellikle tawara formunda haz\u0131rlan\u0131r: pirin\u00e7 saman\u0131 balyalar\u0131n\u0131 and\u0131ran dikd\u00f6rtgen ya da k\u00fc\u00e7\u00fck boh\u00e7a bi\u00e7iminde. \n\n\n\nDaha koyu renkli koikuchi soya sosu, keseye kahverengi bir ton ve daha belirgin bir tatl\u0131-tuzlu lezzet verir. Pirin\u00e7 \u00e7o\u011fu zaman sade b\u0131rak\u0131l\u0131r; bazen susam ya da nil\u00fcfer k\u00f6k\u00fcyle zenginle\u015ftirilir, b\u00f6ylece koyu renkli tofu ile shari aras\u0131ndaki belirgin kontrast korunur. \n\n\n\nFerah bir kapan\u0131\u015f i\u00e7in, kakigori, zanaatk\u00e2r \u015furuplarla servis edilen rendelenmi\u015f buz\n\n\n\nEdo gelene\u011findeki inarizushide akazu da \u00f6nemli bir rol oynam\u0131\u015ft\u0131r: sake tortusundan \u00fcretilen bu k\u0131rm\u0131z\u0131 sirke, yumu\u015fak bir derinlik ve kehribar tonlar\u0131 kazand\u0131r\u0131r.\n\n\n\nKyoto ve Osaka \u00e7evresindeki Kansai\u2019de kese \u00e7o\u011fu zaman \u00fc\u00e7gen bi\u00e7imindedir. Bu form genellikle tilkinin kulaklar\u0131n\u0131 ya da Inari Da\u011f\u0131\u2019n\u0131n siluetini \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r. Usukuchi soya sosu ve a\u00e7\u0131k renkli bir dashi, tofunun soluk alt\u0131n rengini ve zarif tuzlulu\u011funu korur. Pirin\u00e7 gomoku tarz\u0131nda da haz\u0131rlanabilir: bu durumda usul usul pi\u015firilmi\u015f shiitakeler, dulavratotu k\u00f6k\u00fc, havu\u00e7, mitsuba, shungiku ya da ba\u015fka ye\u015fil yapraklarla kar\u0131\u015ft\u0131r\u0131l\u0131r; baz\u0131 varyantlarda nil\u00fcfer k\u00f6k\u00fc de kullan\u0131l\u0131r. \n\n\n\nKyoto\u2019daki Izuju gibi tarih\u00ee i\u015fletmeler, Kansai yakla\u015f\u0131m\u0131n\u0131 g\u00fczelce yans\u0131t\u0131r. Tokyo\u2019da Otsuna, kesenin ters \u00e7evrildi\u011fi ve yuzuyla kokuland\u0131r\u0131ld\u0131\u011f\u0131 bir varyant sunar. Ba\u015fka yerlerde yerel yorumlar, Saitama\u2019da uzun bir forma b\u00fcr\u00fcn\u00fcr ya da Kumamoto\u2019da Nankan-age i\u00e7ine sar\u0131l\u0131r. Tsuwano\u2019da esmer \u015feker sayesinde daha koyu bir renge d\u00f6n\u00fc\u015f\u00fcrler; Ibaraki\u2019de ise pirincin yerini hatta soba al\u0131r.\n\n\n\n\u0130narizushinin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\n\nAburaage : aburaage kesenin kendisini olu\u015fturur ve s\u00fcnger gibi davran\u0131r; ha\u015flamak fazla k\u0131zartma ya\u011f\u0131n\u0131 giderir ve nijirunun her yere e\u015fit \u015fekilde i\u015flemesini sa\u011flar.\n\n\n\nDashi : kombu ve katsuobushi, yeme\u011fin umami temelini olu\u015fturur; yaln\u0131zca kombuyla haz\u0131rlanan bir dashi ise onu vegan h\u00e2le getirir.\n\n\n\nSoya sosu : koikuchi, Kant\u014d\u2019da rengi ve tuzlulu\u011fu belirginle\u015ftirir; usukuchi ise Kansai\u2019de aranan zarafeti korur.\n\n\n\n\u015eeker : soya sosu ile sirkeyi dengeler; rafine edilmemi\u015f \u015feker daha yuvarlak ve karamelize notalar katabilir.\n\n\n\nMirin veya sake : nijirunun klasik bile\u015feni olan mirin, parlakl\u0131k ve yumu\u015fak bir tatl\u0131l\u0131k verir; baz\u0131 tariflerde aroma ve derinli\u011fi art\u0131rmak i\u00e7in sake de eklenir ya da onunla haz\u0131rlan\u0131r.\n\n\n\nK\u0131sa taneli Japon uruchimai pirinci : uruchimai bu yeme\u011fin kalbidir: yumu\u015fak ama hafif yap\u0131\u015fkan bir doku ve zarif bir do\u011fal tatl\u0131l\u0131k sunar.\n\n\n\nSirke : akazu yumu\u015fak bir derinlik katarken, komezu daha canl\u0131 ve temiz bir biti\u015f sa\u011flar.\n\n\n\n\u0130ste\u011fe ba\u011fl\u0131 eklemeler : shiitakeler, dulavratotu k\u00f6k\u00fc, havu\u00e7, mitsuba, shungiku ve di\u011fer ye\u015fil yapraklar \u00f6zellikle Kansai usul\u00fc gomoku versiyonlar\u0131n\u0131 \u015fekillendirir; susam ya da nil\u00fcfer k\u00f6k\u00fc de, \u00f6zellikle Kant\u014d tarz\u0131ndaki daha sade yorumlarda kullan\u0131labilir.\n\n\n\nYuzu : tatl\u0131l\u0131\u011f\u0131 dengeleyen canl\u0131 ve aromatik bir dokunu\u015f katar.\n\n\n\nTuz : sushizunun tad\u0131n\u0131 belirginle\u015ftirir ve tatl\u0131, tuzlu ve asidik unsurlar aras\u0131ndaki dengeyi korur.\n\n\n\n\n\n\n\tOtantik \u0130nari Su\u015fi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAburaage cepleri10 adet aburaage (k\u0131zarm\u0131\u015f tofu)Aburaage cepleri i\u00e7in sos210 ml dashi1 yemek ka\u015f\u0131\u011f\u0131 sake2 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosu2 yemek ka\u015f\u0131\u011f\u0131 mirin1 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzSirkeli pirin\u00e7300 g Japon pirinci (kuru a\u011f\u0131rl\u0131k)3 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi2 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzsusam (damak tad\u0131n\u0131za g\u00f6re)sansh\u014d taneleri (veya Si\u00e7uan biberi taneleri, damak tad\u0131n\u0131za g\u00f6re)Servis i\u00e7intur\u015fu zencefil (erik sirkesiyle marine edilmi\u015f, damak tad\u0131n\u0131za g\u00f6re)shibazuke (Japon tur\u015fusu, damak tad\u0131n\u0131za g\u00f6re)\t\n\t\n\t\tAburaage ceplerini haz\u0131rlay\u0131nLiflerini gev\u015fetip a\u00e7may\u0131 kolayla\u015ft\u0131rmak i\u00e7in aburaage yapraklar\u0131n\u0131n \u00fczerinde ince bir oklava ya da k\u00f6\u015feli bir nesne gezdirin.Fazla ya\u011f\u0131n\u0131 almak i\u00e7in aburaage yapraklar\u0131n\u0131 bol kaynar suda 1 ila 2 dakika ha\u015flay\u0131n, ard\u0131ndan s\u00fcz\u00fcn.Aburaage yapraklar\u0131n\u0131 sudan ge\u00e7irerek so\u011futun, ard\u0131ndan fazla suyunu almak i\u00e7in elinizle iyice s\u0131k\u0131n.Aburaage yapraklar\u0131n\u0131 ikiye kesin ve cepleri dikkatlice a\u00e7\u0131n.Aburaage ceplerini pi\u015firinAburaage ceplerini, ortas\u0131 bo\u015f kalacak \u015fekilde tencerenin \u00e7evresine dizin.Tencerenin ortas\u0131na dashi, sake, soya sosu, mirin, \u015feker ve tuzu d\u00f6k\u00fcn. Cepleri sabit tutmak i\u00e7in \u00fczerlerine tam oturan bir i\u00e7 kapak ya da temas edecek \u015fekilde ya\u011fl\u0131 k\u00e2\u011f\u0131t yerle\u015ftirin.Orta-k\u0131s\u0131k ate\u015fte yakla\u015f\u0131k 20 dakika pi\u015firin. S\u0131v\u0131n\u0131n e\u015fit da\u011f\u0131lmas\u0131 i\u00e7in ara s\u0131ra i\u00e7 kapa\u011fa hafif\u00e7e bast\u0131r\u0131n. Gerekirse tad\u0131n\u0131 ayarlay\u0131n.Tencerede az miktarda s\u0131v\u0131 kald\u0131\u011f\u0131nda oca\u011f\u0131 kapat\u0131n ve ceplerin aromay\u0131 iyice \u00e7ekmesi i\u00e7in birka\u00e7 saat tencerede so\u011fumaya b\u0131rak\u0131n.Sirkeli pirinci haz\u0131rlay\u0131nJapon pirincini her zamankinden biraz daha az suyla pi\u015firin.Su\u015fi sirkesini haz\u0131rlamak i\u00e7in pirin\u00e7 sirkesi, \u015feker ve tuzu kar\u0131\u015ft\u0131r\u0131n; ard\u0131ndan kar\u0131\u015f\u0131m\u0131 s\u0131cak pirincin \u00fczerine d\u00f6k\u00fcn.Pirinci spatulayla keser gibi nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan susam ve sansh\u014d tanelerini ekleyin.\u0130nari su\u015filerini tamamlay\u0131nSirkeli pirinci k\u00fc\u00e7\u00fck oval par\u00e7alar h\u00e2linde \u015fekillendirin.Aburaage ceplerini sirkeli pirin\u00e7 par\u00e7alar\u0131yla doldurun.Tur\u015fu zencefil ve shibazuke ile birlikte, damak tad\u0131n\u0131za g\u00f6re servis edin.\t\n\t\n\t\t\nDaha hafif bir doku i\u00e7in aburaage'\u0131 ha\u015flad\u0131ktan sonra iyice s\u00fcz\u00fcp s\u0131k\u0131n.\nCepleri kendi suyunda so\u011fumaya b\u0131rakmak, tatlar\u0131n i\u00e7ine daha iyi i\u015flemesini sa\u011flar.\n\n\t\n\t\n\t\tHauptgericht, Sushi, Vorspeisejapanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145551"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145551\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/117934"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}