{"id":163575,"title":"Otantik Hiyajiru – Miyazaki\u2019nin So\u011fuk \u00c7orbas\u0131","modified":"2026-08-17T19:43:12+02:00","plain":"Miyazaki\u2019nin serinleten kasesi : kavrulmu\u015f miso ve \u00f6\u011f\u00fct\u00fclm\u00fc\u015f susamla haz\u0131rlanan buz gibi et suyu, h\u00e2l\u00e2 s\u0131cak arpal\u0131 pirincin \u00fczerine d\u00f6k\u00fcl\u00fcr.\n\n\n\nHava a\u011f\u0131rd\u0131r, i\u015ftah \u00e7oktan ka\u00e7m\u0131\u015ft\u0131r; yine de bu kase birka\u00e7 dakikada silinip s\u00fcp\u00fcr\u00fcl\u00fcr. Buzdolab\u0131ndan \u00e7\u0131kan et suyu, kavrulmu\u015f miso ve \u00f6\u011f\u00fct\u00fclm\u00fc\u015f susam\u0131n yo\u011fun tad\u0131n\u0131 ta\u015f\u0131r, gelip h\u00e2l\u00e2 s\u0131cak arpal\u0131 pirincin \u00fcst\u00fcn\u00fc kaplar. \n\n\n\nDipte elle par\u00e7alanm\u0131\u015f tofu et suyunu i\u00e7ine \u00e7eker, salatal\u0131k k\u0131t\u0131rl\u0131\u011f\u0131n\u0131 korur; shiso ile myoga ise son anda her \u015feyi canland\u0131r\u0131r. Miyazaki\u2019de bu yemek, s\u0131cak y\u00fcz\u00fcnden mutfa\u011fa girmek bile istenmedi\u011finde yenir; k\u0131sacas\u0131, insan\u0131n hi\u00e7bir \u015fey yapmak istemedi\u011fi anlar i\u00e7in birebirdir.\n\n\n\nJapon yaz sofralar\u0131n\u0131n bir ba\u015fka vazge\u00e7ilmezi olan hiyayakko da so\u011fuk servis edilir\n\n\n\nHiyajiru nedir ?\n\n\n\nHiyajiru (\u51b7\u3084\u6c41) \u201cso\u011fuk \u00e7orba\u201d anlam\u0131na gelir, ama Miyazaki usul\u00fc, kelime anlam\u0131n\u0131n d\u00fc\u015f\u00fcnd\u00fcrd\u00fc\u011f\u00fcnden \u00e7ok daha belirgin kurallara sahiptir. \u00dc\u00e7 temel \u00fczerine kurulur : istavritten (aji) niboshi\u2019ye uzanan yerel, kurutulmu\u015f ya da \u0131zgara bal\u0131klar; pirin\u00e7 misosuna g\u00f6re daha yumu\u015fak olan ve kavrulmu\u015f beyaz susamla ezilen Kyushu arpa misosu; bir de taban olarak s\u0131cak mugi-meshi, yani arpal\u0131 pirin\u00e7. \n\n\n\nLezzetin s\u0131rr\u0131 kar\u015f\u0131tl\u0131klarda yatar : buz gibi et suyu h\u00e2l\u00e2 s\u0131cak tanelerin i\u00e7ine i\u015fler, tuzlanm\u0131\u015f salatal\u0131k dilimleri k\u0131t\u0131rl\u0131\u011f\u0131n\u0131 korur ve elle par\u00e7alanm\u0131\u015f sert tofu, d\u00fczensiz kenarlar\u0131 sayesinde et suyunu iyice i\u00e7ine \u00e7eker. Myoga ile shiso ise temiz aromalar\u0131yla son dokunu\u015fu yapar.\n\n\n\nY\u00f6ntem de en az malzemeler kadar \u00f6nemlidir. Susam, oluklu bir suribachi i\u00e7inde \u00f6\u011f\u00fct\u00fcl\u00fcr; ufalanm\u0131\u015f bal\u0131k buna kar\u0131\u015ft\u0131r\u0131l\u0131r, ard\u0131ndan mugi-miso eklenir. Macun havan\u0131n i\u00e7 y\u00fczeyine yay\u0131l\u0131r ve hafif\u00e7e renk alana kadar ate\u015fe tutulur; bu i\u015flem misonun lezzetini derinle\u015ftirir ve fazla bal\u0131ks\u0131 notalar\u0131 yumu\u015fat\u0131r. \n\n\n\nGeleneksel olarak \u00e7ok so\u011fuk suyla seyreltilir, ancak g\u00fcn\u00fcm\u00fcz a\u015f\u00e7\u0131lar\u0131ndan baz\u0131lar\u0131 hafif bir dashi tercih eder.\n\n\n\nAyn\u0131 ferahlat\u0131c\u0131 \u00e7izgide, oroshi soba eyl\u00fcle kadar so\u011fuk yenir\n\n\n\nA\u011f\u0131r pirin\u00e7 vergileri ve bunalt\u0131c\u0131 yazlardan do\u011fan bir yemek\n\n\n\nMiyazaki, hiyajirunun kabul edilen do\u011fum yeridir; Saito gibi yerlerdeki koruma topluluklar\u0131 da havanda haz\u0131rlanan bu y\u00f6ntemi h\u00e2l\u00e2 ya\u015fat\u0131r. \n\n\n\nYeme\u011fin k\u00f6keni s\u0131k s\u0131k Kamakura d\u00f6nemine dayand\u0131r\u0131l\u0131r; buna dayanak olarak da \u00e7orbalar\u0131n\u0131 s\u0131cak i\u00e7en samuraylarla, onu pirincin \u00fcst\u00fcnde so\u011fuk yiyen ke\u015fi\u015fleri kar\u015f\u0131 kar\u015f\u0131ya koydu\u011fu s\u00f6ylenen bir belge g\u00f6sterilir. Bu anlat\u0131 yerel haf\u0131zada \u00f6nemli bir yer tutar, ancak at\u0131f yap\u0131lan metin Japonya\u2019n\u0131n ulusal kitaplar genel katalo\u011funda yer almaz.\n\n\n\nAd\u0131 ise daha iyi tarihlendirilebiliyor. 1643\u2019te yay\u0131mlanan yemek risalesi Ryori Monogatari, hiyajirudan zaten s\u00f6z eder. Orada anlat\u0131lan haz\u0131rl\u0131k daha \u00e7ok mozuku, nori, kestane, zencefil, myoga ve bal\u0131k ezmesini bir araya getiren baharatl\u0131 bir aemono\u2019yu and\u0131r\u0131r. Yani bu ad, y\u00f6ntem bug\u00fcnk\u00fc \u015feklini almadan \u00e7ok \u00f6nce dola\u015f\u0131ma girmi\u015ftir.\n\n\n\nHavanda \u00f6\u011f\u00fct\u00fclen susam, h\u014drens\u014d gomaae\u2019ye de o e\u015fsiz cazibesini verir\n\n\n\nModern bi\u00e7imi ise tarlalardan gelir. nengu, pirin\u00e7 hasad\u0131n\u0131n %40 ila %60\u2019\u0131n\u0131, bazen daha da fazlas\u0131n\u0131 al\u0131yordu; bu y\u00fczden k\u00f6yl\u00fcler, cilalanm\u0131\u015f beyaz pirin\u00e7 yerine arpal\u0131 pirin\u00e7 yiyordu. \n\n\n\nMiyazaki\u2019nin nemli yazlar\u0131nda, sabahtan kalan mugi-meshi\u2019nin \u00fczerine \u00e7i\u011f miso koyup \u00fcst\u00fcne so\u011fuk su d\u00f6k\u00fcyorlard\u0131 : tuz, su ve k\u0131sa bir molada h\u0131zla yenilen bir \u00f6\u011f\u00fcn. Sonraki ku\u015faklar bal\u0131\u011f\u0131 \u0131zgara yapt\u0131, susam ekledi, macunu ate\u015fe tuttu ve sert tofuyu yeme\u011fin yerel imzas\u0131 h\u00e2line getirdi.\n\n\n\nHiyajirunun temel malzemeleri\n\n\n\n\n\n\n\nYeme\u011fin lezzetli temelini bal\u0131k olu\u015fturur : \u0131zgara edilip ufalanm\u0131\u015f aji, kamasu ya da tai; ya da kurutulduktan sonra k\u0131zart\u0131lan niboshi ve ago. Kurutulmu\u015f k\u00fc\u00e7\u00fck sardalyalar\u0131n ac\u0131l\u0131k vermemesi i\u00e7in ba\u015f\u0131 al\u0131n\u0131r ve i\u00e7i temizlenir; ate\u015fe tutulmalar\u0131 da fazla deniz kokusunu bast\u0131r\u0131r. Et suyunun alt\u0131nda yer alan arpal\u0131 pirin\u00e7 ise \u00e7i\u011fnenebilir dokusuyla ve s\u0131cak-so\u011fuk kar\u015f\u0131tl\u0131\u011f\u0131yla bu yeme\u011fin karakterini belirler.\n\n\n\nKyushu\u2019nun misosu, tuzu, g\u00f6vdeyi ve arpa kojisinden gelen hafif tatl\u0131l\u0131\u011f\u0131 verir; kavruldu\u011funda ise hiyajiruyu s\u0131radan bir so\u011fuk \u00e7orbadan ay\u0131ran o k\u0131zarm\u0131\u015f, koyu aromay\u0131 kazan\u0131r. \n\n\n\nAromas\u0131n\u0131 salana kadar \u00f6\u011f\u00fct\u00fclen beyaz susam, macunun em\u00fclsiyonla\u015fmas\u0131na yard\u0131mc\u0131 olan ya\u011f\u0131 ve kremsi dokuyu sa\u011flar. Bir\u00e7ok ki\u015fi tad\u0131 temiz tutmak i\u00e7in buz gibi suyla yetinir, baz\u0131lar\u0131 ise ekstra umami i\u00e7in hafif bir dashi ekler.\n\n\n\nS\u0131cak iyice bast\u0131r\u0131nca, eri\u015fte taraf\u0131nda bayra\u011f\u0131 hiyashi chuka devral\u0131r\n\n\n\nGeri kalan her \u015feyi tazelik belirler. Sert tofu (momen) s\u00fcz\u00fcl\u00fcr, ard\u0131ndan elle par\u00e7alan\u0131r; b\u00f6ylece et suyunu b\u0131\u00e7akla kesilmi\u015f par\u00e7alardan daha iyi i\u00e7ine \u00e7eker. Salatal\u0131k ince ince dilimlenir, tuzlan\u0131r ve s\u0131k\u0131l\u0131r; b\u00f6ylece et suyunu suland\u0131rmadan k\u0131t\u0131r kal\u0131r. Myoga ile shiso ise susam\u0131n yo\u011funlu\u011funu dengeler ve kaseye o yazl\u0131k ferahl\u0131\u011f\u0131 verir.\n\n\n\n\n\n\tOtantik Hiyajiru - Miyazaki usul\u00fc so\u011fuk \u00e7orbas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t30 g niboshi (k\u00fc\u00e7\u00fck kuru sardalyalar) (net a\u011f\u0131rl\u0131k)300 ml su25 g susam (kavrulmu\u015f)50 g arpa misosu (mugi miso) (yerine 1,5 kat\u0131 kadar beyaz miso kullan\u0131labilir)0.5 blok sert tofu (momen)0.5 salatal\u0131k2 myoga (Japon zencefili tomurcuklar\u0131) (iste\u011fe ba\u011fl\u0131)5 yaprak shiso (\u014dba)2 kase pirin\u00e7 (geleneksel olarak arpal\u0131, iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tNiboshi dashiNiboshilerin ba\u015flar\u0131n\u0131 ay\u0131r\u0131n ve i\u00e7lerini temizleyin.10 g niboshiyi suyla birlikte bir tencereye al\u0131n ve 30 dakika bekletin.Kaynama noktas\u0131na getirin; \u00fczerinde olu\u015fan k\u00f6p\u00fc\u011f\u00fc alarak 6 ila 7 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.Dashi'yi s\u00fczerek ay\u0131r\u0131n.Miso-susam kar\u0131\u015f\u0131m\u0131Kalan niboshileri k\u0131s\u0131k ate\u015fte tavaya al\u0131n; k\u0131t\u0131rla\u015f\u0131nca susam\u0131 ekleyin ve ho\u015f kokusu \u00e7\u0131kana kadar ya\u011fs\u0131z kavurun.Susam ve niboshi kar\u0131\u015f\u0131m\u0131n\u0131 bir suribachi'de (Japon havan\u0131) ya da mutfak robotunda \u00f6\u011f\u00fct\u00fcn.Misoyu tencerenin i\u00e7 y\u00fczeyine yay\u0131n, tencereyi ters \u00e7evirin ve misoyu do\u011frudan alevde kokusu iyice \u00e7\u0131kana kadar k\u0131zart\u0131n.Susaml\u0131 niboshi kar\u0131\u015f\u0131m\u0131n\u0131 misoya ekleyin, ard\u0131ndan dashi'yi azar azar ilave ederek kar\u0131\u015f\u0131m\u0131 a\u00e7\u0131n. So\u011fumaya b\u0131rak\u0131n ve buzdolab\u0131na kald\u0131r\u0131n.Garnit\u00fcr ve servisSalatal\u0131\u011f\u0131 ve myogay\u0131 ince ince dilimleyin; shisoyu da ince \u015feritler halinde kesin.Salatal\u0131\u011f\u0131, myogay\u0131 ve elinizle ufalad\u0131\u011f\u0131n\u0131z tofuyu so\u011fuk dashi'ye ekleyin.Arpal\u0131 pirinci bir kaseye al\u0131n, ard\u0131ndan \u00fczerine so\u011fuk dashi'yi d\u00f6k\u00fcn.\t\n\t\n\t\t\nDaha yumu\u015fak bir lezzet i\u00e7in arpa misosu yerine beyaz miso kullanabilirsiniz (yakla\u015f\u0131k 1,5 kat\u0131 miktarda).\n\u0130yice so\u011fuk servis edin; buzdolab\u0131nda biraz dinlendirmek lezzetini belirgin bi\u00e7imde art\u0131r\u0131r.\nMyoga iste\u011fe ba\u011fl\u0131d\u0131r, ancak \u00e7orbaya ferah ve aromatik bir dokunu\u015f katar.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163575","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=163575"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163575\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/162854"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}