{"id":169519,"title":"Mizu y\u014dkan – k\u0131rm\u0131z\u0131 fasulyeli Japon j\u00f6lesi","modified":"2026-08-29T15:54:11+02:00","plain":"Agar-agar ve k\u0131rm\u0131z\u0131 fasulye ezmesiyle haz\u0131rlanan, zarif\u00e7e tatland\u0131r\u0131lm\u0131\u015f hafif bir y\u014dkan; buzdolab\u0131nda tam k\u0131vam\u0131n\u0131 ald\u0131ktan sonra iyice so\u011futulup servis edilir.\n\n\n\nHava bunalt\u0131c\u0131d\u0131r, i\u015ftah nazlan\u0131r; ama buzdolab\u0131ndan \u00e7\u0131kan bir dilim mizu y\u014dkan yine de \u00fc\u00e7 lokmada kaybolur. Blok ka\u015f\u0131kta hafif\u00e7e titrer, net bir \u015fekilde k\u0131r\u0131l\u0131r, ard\u0131ndan dilde hemen eriyip adzuki'nin dolgun tad\u0131n\u0131 ve berrak suyun ferahl\u0131\u011f\u0131n\u0131 b\u0131rak\u0131r. \n\n\n\n\u0130\u00e7inde neredeyse hi\u00e7bir \u015fey yoktur : k\u0131rm\u0131z\u0131 fasulye, kanten, su ve bir tutam tuz. \u0130lk bak\u0131\u015fta fazla sade san\u0131l\u0131r; ta ki ikinci dilime uzanana kadar.\n\n\n\nK\u0131rm\u0131z\u0131 fasulyenin bir ba\u015fka y\u00fcz\u00fc, hem de s\u0131cac\u0131k : zenzai\n\n\n\nMizu y\u014dkan nedir ?\n\n\n\nMizu y\u014dkan kelimenin tam anlam\u0131yla \u00ab sulu y\u014dkan \u00bb demektir. Ye\u015fil \u00e7ayla birlikte keyifle sunulan Japon tatl\u0131lar\u0131ndan, yani wagashi'lerden biridir. Ad\u0131 her \u015feyi anlat\u0131r : uzun s\u00fcre dayanmas\u0131 i\u00e7in yap\u0131lan yo\u011fun ve tatl\u0131 neri-y\u014dkan'a k\u0131yasla \u00e7ok daha fazla su i\u00e7erir. \u0130yi bir mizu y\u014dkan esnemez; net\u00e7e k\u0131r\u0131l\u0131r, a\u011f\u0131zda h\u0131zla \u00e7\u00f6z\u00fcl\u00fcr ve ba\u015ftan sona homojen rengini korur.\n\n\n\nY\u014dkan s\u00f6zc\u00fc\u011f\u00fcn\u00fcn k\u00f6keni ise \u00e7ok daha eskiye uzan\u0131r. Yaz\u0131 karakterleri ba\u015flang\u0131\u00e7ta, so\u011fuduk\u00e7a kat\u0131la\u015fan \u00c7in k\u00f6kenli bir koyun \u00e7orbas\u0131n\u0131 ifade ediyordu; bu yemek Zen ke\u015fi\u015fleri arac\u0131l\u0131\u011f\u0131yla Japonya'ya ta\u015f\u0131nm\u0131\u015ft\u0131. Vejetaryen Budizm gerisini getirdi : etin yerini adzuki fasulyesi, un ve ni\u015fasta ald\u0131.\n\n\n\nAyn\u0131 adzuki ezmesi, bamba\u015fka bir formda : dorayaki\n\n\n\nKoyun yahn\u0131s\u0131ndan adzuki j\u00f6lesine\n\n\n\nOrta\u00e7a\u011f tap\u0131nak mutfaklar\u0131nda sh\u014djin ry\u014dri, hayvansal g\u0131dalar\u0131 yasakl\u0131yordu. Bu y\u00fczden a\u015f\u00e7\u0131lar, d\u0131\u015far\u0131dan gelen bu haz\u0131rl\u0131\u011f\u0131 bitkisel bir versiyona uyarlad\u0131 : renk ve derinlik i\u00e7in adzuki, k\u0131vam i\u00e7in un ve ni\u015fasta. Sonu\u00e7 art\u0131k bir \u00e7orba de\u011fil, buharda pi\u015fmi\u015f bir tatl\u0131yd\u0131.\n\n\n\nEdo d\u00f6neminde her \u015fey de\u011fi\u015fir. XVII. y\u00fczy\u0131lda geli\u015ftirilen kanten, \u015fekerli fasulye kar\u0131\u015f\u0131mlar\u0131n\u0131n a\u011f\u0131r bloklar yerine temiz kesilen j\u00f6lelere d\u00f6n\u00fc\u015fmesini sa\u011flar. XIX. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda Kaga b\u00f6lgesinden Kaneko Tsurumura'n\u0131n g\u00fcnl\u00fc\u011f\u00fcnde mizu y\u014dkan'dan zaten ayr\u0131 bir kategori olarak s\u00f6z edilir : daha hafif, daha sulu, daha narin.\n\n\n\nAs\u0131l paradoks ise mevsimle ilgilidir. B\u00fcy\u00fck ma\u011fazalar onu och\u016bgen hediyeleri i\u00e7in bi\u00e7ilmi\u015f kaftan bir temmuz-a\u011fustos lezzeti olarak sunar; oysa Fukui ve Nikk\u014d'da k\u0131\u015f tatl\u0131s\u0131d\u0131r: buzdolab\u0131 yokken ancak serin odalar ve da\u011f havas\u0131n\u0131n keskinli\u011fi b\u00f6ylesine sulu bir tatl\u0131y\u0131 koruyabiliyordu. Terminoloji de b\u00f6lgeden b\u00f6lgeye de\u011fi\u015fir. \n\n\n\nFukui'de ve Kansai'nin bir b\u00f6l\u00fcm\u00fcnde \u00ab\u00a0decchi-y\u014dkan\u00a0\u00bb, \u00f6zellikle sulu bir mizu y\u014dkan \u00e7e\u015fidini ifade ederken, Shiga'da ayn\u0131 s\u00f6zc\u00fck bambu yapraklar\u0131na sar\u0131lan, un ve fasulyeyle yap\u0131lan buharda pi\u015fmi\u015f bir \u015fekerlemeyi anlat\u0131r.\n\n\n\nSo\u011fuk servis edilen bir ba\u015fka tatl\u0131 : dondurmal\u0131 mochi\n\n\n\nMizu y\u014dkan'\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nKoshian, mizu y\u014dkan'a yap\u0131s\u0131n\u0131, yumu\u015fak k\u0131z\u0131l kahverengi tonunu ve belirgin fasulye lezzetini verir. Kabuklar ay\u0131klan\u0131r ve ezme s\u00fcz\u00fcl\u00fcr; bu y\u00fczden sonu\u00e7 taneli de\u011fil, ipeksi bir dokudur. Tatl\u0131ya ad\u0131n\u0131 veren malzeme ise sudur : hafiflik ve ferahl\u0131k verir, ama ayn\u0131 zamanda onu \u00e7abuk bozulan ve haz\u0131rlamas\u0131 daha hassas bir tatl\u0131 h\u00e2line getirir.\n\n\n\nKanten, tengusa ve di\u011fer k\u0131rm\u0131z\u0131 yosunlardan elde edilen jelle\u015ftiricidir. Kaynay\u0131nca etkinle\u015fir ve 30 ila 40\u00a0\u00b0C aras\u0131nda donar; ortaya sert, k\u0131r\u0131lgan ve oda s\u0131cakl\u0131\u011f\u0131nda formunu koruyan bir jel \u00e7\u0131kar. \n\n\n\nJelatin ayn\u0131 i\u015fi g\u00f6rmez: hayvansal k\u00f6kenlidir, v\u00fccut s\u0131cakl\u0131\u011f\u0131nda erir ve o net k\u0131r\u0131lma hissi yerine esneklik verir. Agar-agar ad\u0131yla sat\u0131lan, saf kanten d\u0131\u015f\u0131nda form\u00fcle edilmi\u015f baz\u0131 \u00fcr\u00fcnler de daha yumu\u015fak ve daha titrek bir doku verir.\n\n\n\n\u015eeker genellikle beyazd\u0131r; ancak Fukui usul\u00fc versiyonlarda, pekmezimsi notalara sahip daha koyu renkli kokut\u014d s\u0131k\u00e7a kullan\u0131l\u0131r. Bir tutam tuz tatl\u0131l\u0131\u011f\u0131 dengeler, adzuki'nin topraks\u0131 y\u00f6n\u00fcn\u00fc vurgular ve biti\u015fin s\u00f6n\u00fck kalmas\u0131n\u0131 \u00f6nler. Su bile \u00f6nemlidir : Nikk\u014d da\u011flar\u0131ndaki gibi yumu\u015fak ve d\u00fc\u015f\u00fck mineralli bir su, daha narin bir k\u0131vam sa\u011flar.\n\n\n\nMitarashi dango gibi, bir fincan \u00e7ay\u0131n yan\u0131nda servis edilir\n\n\n\n\u00d6zg\u00fcnl\u00fck i\u015faretleri ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nHer \u015fey dilimde anla\u015f\u0131l\u0131r: p\u00fcr\u00fczs\u00fcz ve homojen olmal\u0131; y\u00fczeyde a\u00e7\u0131k renkli bir tabaka ya da dipte yo\u011fun bir \u015ferit g\u00f6r\u00fclmemelidir. \u0130ki katmanl\u0131 bir blok, jel tutmadan \u00f6nce fasulye ezmesinin dibe \u00e7\u00f6kmesiyle olu\u015fan ayr\u0131\u015fmay\u0131, yani bunri'yi ele verir. \n\n\n\n\u00c7\u00f6z\u00fcm, kar\u0131\u015f\u0131m\u0131 yakla\u015f\u0131k 40\u00a0\u00b0C'de koyula\u015fana kadar kar\u0131\u015ft\u0131rarak so\u011futmakt\u0131r; b\u00f6ylece ezme e\u015fit da\u011f\u0131lm\u0131\u015f kal\u0131r. Bu tatl\u0131 \u00e7ok sulu oldu\u011fu i\u00e7in buzdolab\u0131nda saklanmal\u0131 ve \u00fc\u00e7 ila be\u015f g\u00fcn i\u00e7inde t\u00fcketilmelidir.\n\n\n\n\n\n\tMizu y\u014dkan - k\u0131rm\u0131z\u0131 fasulyeli Japon j\u00f6lesi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g su2 g agar agar tozu15 g esmer \u015feker (tercihen kokut\u014d tipi)250 g koshian (p\u00fcr\u00fczs\u00fcz k\u0131rm\u0131z\u0131 fasulye ezmesi)0.5 g tuz\t\n\t\n\t\tPi\u015firme ve kar\u0131\u015ft\u0131rmaSu, agar agar ve esmer \u015fekeri bir tencereye al\u0131n.Tamamen \u00e7\u00f6z\u00fcnene kadar \u0131s\u0131t\u0131n.Kar\u0131\u015f\u0131m\u0131 1 dakikadan uzun s\u00fcre kaynat\u0131n (kat\u0131la\u015fma i\u00e7in kritik ad\u0131m).Tuzu ekleyin.Koshian'\u0131 s\u00fczge\u00e7ten ge\u00e7irin; ard\u0131ndan misoyu a\u00e7ar gibi kar\u0131\u015f\u0131ma yedirin.Kar\u0131\u015f\u0131m\u0131 tencerede yakla\u015f\u0131k 15 dakika, hafif\u00e7e koyula\u015fana kadar kar\u0131\u015ft\u0131r\u0131n.So\u011futma, kat\u0131la\u015fma ve servisKar\u0131\u015f\u0131m\u0131, kalan \u0131s\u0131s\u0131n\u0131 atmas\u0131 i\u00e7in yakla\u015f\u0131k 20 dakika kar\u0131\u015ft\u0131rarak \u0131l\u0131nmaya b\u0131rak\u0131n (kar\u0131\u015ft\u0131rmak iki katman h\u00e2linde ayr\u0131lmas\u0131n\u0131 \u00f6nler).Dikd\u00f6rtgen bir kaba d\u00f6k\u00fcn.Tamamen kat\u0131la\u015fana kadar buzdolab\u0131nda so\u011futun.Porsiyonlara ay\u0131r\u0131n ve iyice so\u011fuk servis edin.\t\n\t\n\t\t\u00d6nemli: Kar\u0131\u015f\u0131m so\u011furken s\u00fcrekli kar\u0131\u015ft\u0131rmak \u00e7ok \u00f6nemlidir; aksi takdirde fasulye ezmesi ile agar j\u00f6lesi iki ayr\u0131 katman h\u00e2linde ayr\u0131\u015f\u0131r.\n\u015eeker: ~15 g, geleneksel \u015fekerlemelere yak\u0131n bir tat verir; 30 g ise daha dengeli bir k\u0131vam sa\u011flar ve \u00f6zellikle yeni ba\u015flayanlar i\u00e7in daha kolay sonu\u00e7 verir.\nVaryasyonlar: Kar\u0131\u015f\u0131ma kestane ekleyebilirsiniz. Ya da tuzlu kiraz \u00e7i\u00e7ekleriyle bir versiyon haz\u0131rlayabilirsiniz: bunun i\u00e7in tamamen donmu\u015f j\u00f6lenin \u00fczerine, tuzu al\u0131nm\u0131\u015f kiraz \u00e7i\u00e7ekleriyle s\u00fcslenmi\u015f ikinci bir so\u011futulmu\u015f j\u00f6le (200 g su, 2 g agar-agar, 20 g \u015feker) d\u00f6k\u00fcn.\n\t\n\t\n\t\tDessertJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/169519","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=169519"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/169519\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/169449"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=169519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=169519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=169519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}