{"id":156399,"title":"T\u014dmorokoshi gohan – Japon usul\u00fc m\u0131s\u0131r pilav\u0131","modified":"2026-07-18T02:29:28+02:00","plain":"Tatl\u0131 m\u0131s\u0131r\u0131n ve ko\u00e7an\u0131n\u0131n, tereya\u011f\u0131 ya da et suyu olmadan b\u00fct\u00fcn tencereye aromas\u0131n\u0131 verdi\u011fi bir Japon yaz pilav\u0131.\n\n\n\nHava s\u0131cak, m\u0131s\u0131r en tatl\u0131 zaman\u0131nda; onu pilava katman\u0131n tam s\u0131ras\u0131. t\u014dmorokoshi gohan, tencerede k\u00fc\u00e7\u00fcc\u00fck bir par\u00e7a tereya\u011f\u0131 bile yokken tereya\u011fl\u0131 m\u0131s\u0131r ko\u00e7an\u0131 gibi kokar : buhar\u0131 aromaland\u0131ran, pirincin \u00fczerine yerle\u015ftirilen \u00e7i\u011f taneler ve ay\u0131klanm\u0131\u015f ko\u00e7an\u0131n kendisidir. \n\n\n\nKapa\u011f\u0131 kald\u0131rd\u0131\u011f\u0131n\u0131zda sar\u0131 taneler sedef gibi parlayan pirin\u00e7lerin aras\u0131nda \u0131\u015f\u0131ldar; her lokmada taze m\u0131s\u0131r\u0131n saf tad\u0131 hissedilir. \u0130lk ka\u015f\u0131\u011fa kadar insan\u0131 \u015fa\u015f\u0131rtmayacak kadar sade san\u0131lan bir yemektir bu.\n\n\n\nJapon yaz\u0131n\u0131n bir ba\u015fka keyfi, en az bunun kadar yal\u0131n : buz gibi servis edilen ipeksi tofu hiyayakko.\n\n\n\nT\u014dmorokoshi gohan nedir ?\n\n\n\nAd\u0131 son derece a\u00e7\u0131klay\u0131c\u0131d\u0131r : t\u014dmorokoshi m\u0131s\u0131r, gohan ise pi\u015fmi\u015f pirin\u00e7 ve daha geni\u015f anlam\u0131yla \u00f6\u011f\u00fcn demektir. t\u014dmorokoshi s\u00f6zc\u00fc\u011f\u00fc \u00f6nce d\u0131\u015far\u0131dan gelen sorgumu adland\u0131rmak i\u00e7in kullan\u0131lm\u0131\u015f, zamanla m\u0131s\u0131r\u0131n ad\u0131 olarak yerle\u015fmi\u015ftir. \n\n\n\nTarif de ad\u0131 kadar sade : k\u0131sa taneli Japon pirinci, taze \u00e7i\u011f tatl\u0131 m\u0131s\u0131r ve m\u0131s\u0131r\u0131n ba\u015frolde kalmas\u0131 i\u00e7in yaln\u0131zca \u00f6l\u00e7\u00fcl\u00fc bir \u00e7e\u015fnilendirme.\n\n\n\n\u0130\u015fin s\u0131rr\u0131 shin’dedir. Taneler b\u0131\u00e7akla ayr\u0131ld\u0131ktan sonra, \u00e7\u0131plak ko\u00e7an pi\u015firmeden \u00f6nce pirincin \u00fczerine yerle\u015ftirilir. Buharda \u015fekerini ve aromas\u0131n\u0131 salar; \u00f6yle ki i\u00e7inde tek bir tane olmayan lokmalar bile m\u0131s\u0131r gibi tat verir.\n\n\n\nM\u0131s\u0131r\u0131 ba\u015fka t\u00fcrl\u00fc denemek ister misiniz ? Yumu\u015fac\u0131k, \u00fczeri k\u0131zarm\u0131\u015f Kore usul\u00fc m\u0131s\u0131rl\u0131 peynir grateni.\n\n\n\nDa\u011f m\u0131s\u0131r\u0131ndan Edo sofralar\u0131na\n\n\n\nM\u0131s\u0131r, 1579 y\u0131l\u0131nda Portekizli denizcilerle birlikte, muhtemelen Nagasaki ya da Shikoku \u00fczerinden Japonya’ya ula\u015ft\u0131. \u0130lk \u00e7e\u015fitler sert ve unumsuydu; ni\u015fastalar\u0131 y\u00fcksek, \u015feker oranlar\u0131 d\u00fc\u015f\u00fckt\u00fc. \n\n\n\nMiyazaki’nin kuzeyindeki da\u011f k\u00f6ylerinde, Takachiho, Gokase ve Hinokage \u00e7evresinde, bu dayan\u0131kl\u0131 m\u0131s\u0131r temel bir ihtiya\u00e7 yiyece\u011fine d\u00f6n\u00fc\u015ft\u00fc : sa\u00e7aklar\u0131n alt\u0131nda kurutuluyor, havanda k\u0131r\u0131l\u0131yor, ard\u0131ndan t\u014dkibi-meshi ad\u0131yla pirin\u00e7 ya da arpayla birlikte pi\u015firiliyordu; kar\u0131\u015f\u0131m\u0131n %10 ila %20’sini olu\u015fturuyordu.\n\n\n\nYan\u0131na, Oita’n\u0131n tavuk tempuras\u0131 olan, iyice \u00e7\u0131t\u0131r bir toriten de \u00e7ok yak\u0131\u015f\u0131r.\n\n\n\nEdo’da m\u0131s\u0131r, daha rafine sofralara da girdi : Yaozen restoran\u0131, m\u0131s\u0131r\u0131 kum midyesiyle bulu\u015fturan bir morokoshi asari gohan tarifi b\u0131rakm\u0131\u015ft\u0131r. Taze ve \u015fekerli tanelere dayanan modern yorum ise daha sonra ortaya \u00e7\u0131kt\u0131 : Meiji d\u00f6neminde Hokkaid\u014d, Golden Bantam gibi Amerikan tatl\u0131 m\u0131s\u0131r \u00e7e\u015fitlerini ithal etti; bu \u00e7e\u015fitler 1904’ten itibaren iyice yerle\u015fti. \n\n\n\nBir zamanlar\u0131n yokluk yeme\u011fi olan t\u014dmorokoshi gohan, bug\u00fcn m\u0131s\u0131r\u0131n tazeli\u011fini \u00f6ne \u00e7\u0131karan bir yaz yeme\u011fi olarak Japon mutfa\u011f\u0131nda yerini alm\u0131\u015ft\u0131r.\n\n\n\nT\u014dmorokoshi gohan i\u00e7in temel malzemeler\n\n\n\n\n\n\n\nK\u0131sa taneli Japon beyaz pirinci, parlak ve hafif yap\u0131\u015fkan dokuyu verir ; ko\u00e7an\u0131n tatl\u0131l\u0131\u011f\u0131n\u0131 i\u00e7ine \u00e7ekerken tanelerini de diri tutar. Geri kalan\u0131 ise iri ve \u00e7ok taze bir tatl\u0131 m\u0131s\u0131r ko\u00e7an\u0131 tamamlar : \u00e7i\u011f taneler suyunu ve \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 verir, soyulmu\u015f ko\u00e7an da buhar\u0131 aromaland\u0131r\u0131r.\n\n\n\n\u00c7e\u015fnilendirmede yine sadelik esast\u0131r : tatl\u0131l\u0131\u011f\u0131 \u00f6ne \u00e7\u0131karmak i\u00e7in tuz ve taneleri yumu\u015fat\u0131p bitkisel notalar\u0131 bast\u0131ran bir miktar sak\u00e9. \n\n\n\nPirincin a\u00e7\u0131k rengini korumak i\u00e7in koyu soya sosu yerine a\u00e7\u0131k renkli bir soya sosu, yani usukuchi ya da shiro shoyu, tercih edilir : bunlar taneleri koyula\u015ft\u0131rmadan tuzlu bir umami katarken, shiro shoyu hafif bir tatl\u0131l\u0131k da verir. K\u00fc\u00e7\u00fck bir par\u00e7a kombu ya da \u00e7ok hafif bir kombu dashisi arka planda ince bir umami katman\u0131 olu\u015fturabilir; ancak palamut ya da tavuk suyu, ko\u00e7an\u0131n narin demini bast\u0131r\u0131r.\n\n\n\n\u00d6zg\u00fcnl\u00fck \u00f6l\u00e7\u00fctleri\n\n\n\nAs\u0131l \u00f6l\u00e7\u00fct, m\u0131s\u0131r\u0131n ne zaman devreye girdi\u011fidir : \u00e7i\u011f taneler ve ko\u00e7an pirin\u00e7le birlikte pi\u015fer; asla ayr\u0131 ha\u015flanmaz, tavada \u00e7evrilmez ve en son eklenmez. \u00c7e\u015fnilendirme de tuz ve sak\u00e9 \u00e7evresinde, son derece \u00f6l\u00e7\u00fcl\u00fcd\u00fcr. \n\n\n\nHokkaid\u014d’da tereya\u011f\u0131 ve karamelize soya sosuyla yap\u0131lan son dokunu\u015f, festival tezg\u00e2hlar\u0131ndaki \u0131zgara m\u0131s\u0131r\u0131 hat\u0131rlat\u0131r; bu, klasik tarifin daha zengin bir yorumudur. Uzak durulmas\u0131 gerekenler : sar\u0131msak, ac\u0131 biber, tavuk suyu ya da \u00f6nceden pi\u015firilmi\u015f m\u0131s\u0131r; bunlar m\u0131s\u0131r\u0131n tad\u0131n\u0131 bast\u0131r\u0131r. \u0130yi yap\u0131ld\u0131\u011f\u0131nda bu pilav ba\u015ftan sona m\u0131s\u0131r kokar; sade pirin\u00e7 tanelerinin i\u00e7inde bile m\u0131s\u0131r\u0131n tad\u0131 duyulur.\n\n\n\n\n\n\tT\u014dmorokoshi gohan - Japon usul\u00fc m\u0131s\u0131rl\u0131 pilav\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t350 g Japon pirinci (kuru halde)1 ko\u00e7an m\u0131s\u0131r (taze (bulamazsan\u0131z \u00e7i\u011f dondurulmu\u015f m\u0131s\u0131r kullan\u0131n))360 ml su2 \u00e7ay ka\u015f\u0131\u011f\u0131 sake0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz\t\n\t\n\t\tHaz\u0131rl\u0131kPirinci bol suyla durulay\u0131n.15 dakika suda bekletin.Ard\u0131ndan s\u00fczgece al\u0131p s\u00fcz\u00fcn.M\u0131s\u0131r tanelerini ko\u00e7andan ay\u0131r\u0131n.M\u0131s\u0131r tanelerini tuzla harmanlay\u0131n.Sakeyi suyla kar\u0131\u015ft\u0131r\u0131n.Pirinci, sakeli suyu ve m\u0131s\u0131r tanelerini tencereye al\u0131n.Kapa\u011f\u0131 a\u00e7\u0131k \u015fekilde orta-y\u00fcksek ate\u015fte kaynamaya b\u0131rak\u0131n.Kaynamaya ba\u015flar ba\u015flamaz bir kez kar\u0131\u015ft\u0131r\u0131n.M\u0131s\u0131r ko\u00e7an\u0131n\u0131 \u00fcst\u00fcne yerle\u015ftirin.\u00c7ekim g\u00fcn\u00fc ma\u011fazada m\u0131s\u0131r ko\u00e7an\u0131 bulamad\u0131\u011f\u0131m i\u00e7in \u00e7i\u011f dondurulmu\u015f m\u0131s\u0131r kullanmak zorunda kald\u0131m.Kapa\u011f\u0131n\u0131 kapat\u0131n.K\u0131s\u0131k ate\u015fte 10 dakika pi\u015firin.Oca\u011f\u0131 kapat\u0131n, ard\u0131ndan kapa\u011f\u0131 kapal\u0131 halde 10 dakika dinlendirin.M\u0131s\u0131r ko\u00e7an\u0131n\u0131 \u00e7\u0131kar\u0131n.Servis etmeden \u00f6nce pirinci ve m\u0131s\u0131r\u0131 nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\tEn iyi sonu\u00e7 i\u00e7in mevsiminde, \u015feker oran\u0131 y\u00fcksek m\u0131s\u0131r kullan\u0131n; bu, bu Japon pilav\u0131na karakterini veren temel unsurdur.\nM\u0131s\u0131r ko\u00e7an\u0131n\u0131 pirin\u00e7le birlikte pi\u015firmek \u00e7ok \u00f6nemlidir; pirince m\u0131s\u0131r\u0131n do\u011fal tatl\u0131l\u0131\u011f\u0131n\u0131 ve ho\u015f aromas\u0131n\u0131 verir.\nM\u0131s\u0131r tanelerini \u00f6nceden tuzla harmanlamak tatl\u0131 lezzetlerini \u00f6ne \u00e7\u0131kar\u0131r; sakeyi pi\u015firmeden \u00f6nce suyla kar\u0131\u015ft\u0131rmak ise lezzetin e\u015fit da\u011f\u0131lmas\u0131n\u0131 sa\u011flar.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/156399","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=156399"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/156399\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/152267"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=156399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=156399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=156399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}