{"id":21799,"date":"2021-07-29T10:00:39","date_gmt":"2021-07-29T09:00:39","guid":{"rendered":"http:\/\/teka.com\/?p=21799"},"modified":"2021-07-29T12:43:02","modified_gmt":"2021-07-29T11:43:02","slug":"japonska-gastronomie","status":"publish","type":"post","link":"https:\/\/www.teka.com\/cs-cz\/inspirace\/vareni\/japonska-gastronomie\/","title":{"rendered":"Zaj\u00edmav\u00e1 fakta o japonsk\u00e9 gastronomii"},"content":{"rendered":"

V Japonsku, kter\u00e9 se rozkl\u00e1d\u00e1 na 1042 ostrovech s neuv\u011b\u0159iteln\u011b n\u00e1dhernou krajinou v Pacifiku, v\u017edy najdete n\u011bco zaj\u00edmav\u00e9ho. Objevov\u00e1n\u00ed rozmanitosti japonsk\u00e9 kuchyn\u011b p\u0159edstavuje velmi d\u016fle\u017eitou sou\u010d\u00e1st pozn\u00e1v\u00e1n\u00ed Japonska. Pokud neochutn\u00e1te \u010derstv\u00e9 su\u0161i p\u0159\u00edmo z ryb\u00edho trhu, ned\u00e1te si nudle, tempuru nebo n\u011bco jin\u00e9ho z nep\u0159ebern\u00e9ho mno\u017estv\u00ed japonsk\u00fdch specialit, bude v\u00e1\u0161 z\u00e1\u017eitek z n\u00e1v\u0161t\u011bvy t\u00e9to zem\u011b jen st\u011b\u017e\u00ed \u00fapln\u00fd. Zdej\u0161\u00ed kuchyn\u011b je toti\u017e sama o sob\u011b dostate\u010dn\u011b dobr\u00fdm d\u016fvodem, pro\u010d Japonsko nav\u0161t\u00edvit.<\/p>\n

Vzhledem ke sv\u00e9 geografick\u00e9 poloze jsou mo\u0159sk\u00e9 plody<\/strong>, ryby a m\u011bkk\u00fd\u0161i<\/strong> ned\u00edlnou sou\u010d\u00e1st\u00ed b\u011b\u017en\u00fdch ka\u017edodenn\u00edch japonsk\u00fdch j\u00eddel. Ka\u017ed\u00fd den uvid\u00edte Japonce j\u00edst zeleninovou pol\u00e9vku, trochu r\u00fd\u017ee a n\u011bjak\u00e9 ryby. Jako v\u0161echno v t\u00e9to zemi, i japonsk\u00e1 gastronomie mus\u00ed dodr\u017eovat ur\u010dit\u00fd \u0159\u00e1d<\/strong>. Nejprve se konzumuj\u00ed v\u00fdrobky z hor, n\u00e1sleduj\u00ed ty z mo\u0159e a nakonec ty z pol\u00ed. Je tak\u00e9 velmi zaj\u00edmav\u00e9, jak si Japonci bal\u00ed j\u00eddlo s sebou na cesty. Op\u011bt si zde m\u016f\u017eeme v\u0161imnout pro tuto kulturu tolik typick\u00e9ho \u0159\u00e1du. J\u00eddlo je v\u017edy pe\u010dliv\u011b um\u00edst\u011bno v krabi\u010dce s n\u011bkolika p\u0159ihr\u00e1dkami, v\u0161e uspo\u0159\u00e1d\u00e1no tak, aby ryby, r\u00fd\u017ee, barvy a p\u0159\u00edchut\u011b byly rozd\u011bleny, neprom\u00edch\u00e1ny a zabaleny tak, jako by pokrm to byl darem.<\/p>\n

B\u011bhem japonsk\u00fdch ochutn\u00e1vek se rozhodn\u011b nemus\u00edte b\u00e1t vyzkou\u0161et, co se v\u00e1m zl\u00edb\u00ed. Japonci jsou pov\u011bstn\u00ed t\u00edm, \u017ee si na dobr\u00e9 j\u00eddlo potrp\u00ed a p\u0159ipravuj\u00ed je z\u00e1sadn\u011b z \u010derstv\u00fdch a kvalitn\u00edch surovin. Abyste si zdej\u0161\u00ed gastronomii pln\u011b vychutnali, zkuste se na chv\u00edli oprostit od za\u017eit\u00fdch stereotyp\u016f. To, co se v Evrop\u011b va\u0159\u00ed, Japonci \u010dasto jed\u00ed syrov\u00e9. To, co Evropan\u00e9 vz\u00e1jemn\u011b nekombinuj\u00ed, tvo\u0159\u00ed v Japonsku lahodn\u00e9 spojen\u00ed.<\/p>\n

Okonomiyaki – \u010dist\u011b japonsk\u00fd pokrm<\/h2>\n

Pokud jste si mysleli, \u017ee Japonci nemaj\u00ed pizzu, m\u00fdlili jste se. Okonomiyaki je druh zeln\u00e9 placky, kter\u00e1 pat\u0159\u00ed mezi tradi\u010dn\u00ed j\u00eddla japonsk\u00e9 kuchyn\u011b. N\u011bkdy se j\u00ed p\u0159ezd\u00edv\u00e1 tak\u00e9 japonsk\u00e1 pala\u010dinka nebo japonsk\u00e1 pizza. Existuj\u00ed dv\u011b varianty, jedna z m\u011bsta \u00d3saka a ta druh\u00e1 z m\u011bsta Hiro\u0161ima. Mezi z\u00e1kladn\u00ed ingredience k p\u0159\u00edprav\u011b okonomiyaki pat\u0159\u00ed b\u00edl\u00e9 zel\u00ed, vejce a mouka. Placka se po usma\u017een\u00ed zdob\u00ed om\u00e1\u010dkou okonomi nebo tonkacu, jarn\u00ed cibulkou a vlo\u010dkami bonito ze su\u0161en\u00e9ho tu\u0148\u00e1ka. Existuj\u00ed r\u016fzn\u00e9 varianty j\u00eddla, v nich\u017e se p\u0159id\u00e1v\u00e1 k z\u00e1kladn\u00edm ingredienc\u00edm tak\u00e9 vep\u0159ov\u00e9 maso, krevety, \u00fast\u0159ice nebo dal\u0161\u00ed jin\u00e9.<\/p>\n

P\u0159ipravte si okonomiyaki, budete pot\u0159ebovat:<\/h3>\n\n\n\n
\"\"<\/td>\n\n
    \n
  • 400 ml vody<\/li>\n
  • 100 ml dashi <\/em>(su\u0161en\u00fd ryb\u00ed v\u00fdvar)<\/li>\n
  • 80 g mouky<\/li>\n
  • 300 g nakouhan\u00e9ho zel\u00ed<\/li>\n
  • 2 vaj\u00ed\u010dka<\/li>\n
  • 80 g slaniny na pl\u00e1tky<\/li>\n
  • Krevety\/chobotnice podle chuti<\/li>\n
  • \u0160petka soli<\/li>\n
  • 10 g jarn\u00ed cibulky<\/li>\n
  • Cukr<\/li>\n
  • Aonori<\/em> (pr\u00e1\u0161ek z mo\u0159sk\u00e9 \u0159asy)<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    P\u0159\u00edprava:<\/h3>\n
      \n
    1. Ud\u011blejte v\u00fdvar z dashi<\/li>\n
    2. P\u0159idejte mouku a prom\u00edchejte s v\u00fdvarem<\/li>\n
    3. Do jin\u00e9 m\u00edsy p\u0159idejte zelenou cibulku, zel\u00ed a vejce. Nakonec p\u0159im\u00edchejte v\u00fdvar a s moukou.<\/li>\n
    4. Do p\u00e1nve p\u0159idejte trochu oleje, nalijte sm\u011bs dovnit\u0159 a rozprost\u0159ete. T\u011bsto by m\u011blo m\u00edt tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 2 cm. Sma\u017ete (obvykle sta\u010d\u00ed 3 minuty).<\/li>\n
    5. Navrch polo\u017ete slaninu\/krevety\/chovotnici, pot\u00e9 oto\u010dte, aby maso z\u016fstalo dole a sma\u017ete dal\u0161\u00ed 3 minuty.<\/li>\n
    6. P\u0159eklopte, pokud je pot\u0159eba, je\u0161t\u011b dosma\u017ete<\/li>\n
    7. Jakmile je hotovo, p\u0159idejte pr\u00e1\u0161ek z \u0159as a okonomiyaki om\u00e1\u010dku.<\/li>\n<\/ol>\n

      J\u00eddlo je jednou z nejd\u016fle\u017eit\u011bj\u0161\u00edch v\u011bc\u00ed v japonsk\u00e9 kultu\u0159e<\/h2>\n

      Japonci kladou p\u0159i va\u0159en\u00ed velk\u00fd d\u016fraz na harmonick\u00e9 propojen\u00ed jednotliv\u00fdch ingredienc\u00ed a celkovou chu\u0165ovou vyv\u00e1\u017eenost. Mimo\u0159\u00e1dn\u011b d\u016fle\u017eit\u00e1 je tak\u00e9 prezentace j\u00eddla. Japonci jsou n\u00e1rodem s hluboce vyvinut\u00fdm estetick\u00fdm c\u00edt\u011bn\u00edm, co\u017e se odr\u00e1\u017e\u00ed i na vzhledu pokrm\u016f. To, co v Japonsku dostanete naserv\u00edrov\u00e1no, b\u00fdv\u00e1 vylad\u011bno do nejmen\u0161\u00edch detail\u016f a p\u0159edstavuje t\u00e9m\u011b\u0159 v\u017edy skute\u010dnou pastvu pro o\u010di. V dobr\u00fdch restaurac\u00edch b\u00fdvaj\u00ed pokrmy dokonce barevn\u011b slad\u011bny s pou\u017eit\u00fdm n\u00e1dob\u00edm. Nap\u0159\u00edklad u r\u00fd\u017ee: pokud je p\u0159\u00edsada hranat\u00e1, m\u011bli byste pro serv\u00edrov\u00e1n\u00ed zvolit kulat\u00fd tal\u00ed\u0159, ale pokud je j\u00eddlo kulat\u00e9, pou\u017eije se hranat\u00fd tal\u00ed\u0159. Pokrmy, kter\u00e9 jsou nevhodn\u011b serv\u00edrovan\u00e9, se pr\u00fd nekonzumuj\u00ed.<\/p>\n

      V kuchyni Japonci pou\u017e\u00edvaj\u00ed mnoho typ\u016f a druh\u016f n\u00e1dob\u00ed. Nap\u0159\u00edklad pou\u017e\u00edvaj\u00ed speci\u00e1ln\u00ed misky, kter\u00e9 zven\u010d\u00ed neh\u0159ej\u00ed, co\u017e je z\u00e1sadn\u00ed, abyste se nepop\u00e1lili, kdy\u017e p\u0159i konzumaci misku s r\u00fd\u017e\u00ed dr\u017e\u00edte v jedn\u00e9 ruce. K j\u00eddlu se v Japonsku pou\u017e\u00edvaj\u00ed tradi\u010dn\u00ed h\u016flky, nicm\u00e9n\u011b i k va\u0159en\u00ed se pou\u017e\u00edvaj\u00ed h\u016flky, jen trochu jin\u00e9ho typu. R\u00fd\u017ee se upravuje na mnoho zp\u016fsob\u016f, od octov\u00e9 r\u00fd\u017ee p\u0159es r\u00fd\u017eov\u00e9 su\u0161enky a\u017e po sladkou r\u00fd\u017ei. Ka\u017ed\u00fd region m\u00e1 sv\u00e9 vlastn\u00ed tradi\u010dn\u00ed lah\u016fdky a Japonci nav\u00edc p\u0159ej\u00edmaj\u00ed z\u00e1padn\u00ed j\u00eddla a upravuj\u00ed je k obrazu sv\u00e9mu, z \u010deho\u017e leckdy vych\u00e1zej\u00ed velmi zaj\u00edmav\u00e9 pokrmy.<\/p>\n

      R\u00fd\u017ee, nudle, ryby a mo\u0159sk\u00e9 plody<\/h2>\n

      Ka\u017ed\u00fd, kdo n\u011bkdy ochutnal su\u0161i, moc dob\u0159e v\u00ed, \u017ee japonsk\u00e1 r\u00fd\u017ee se od t\u00e9, na kterou jsme zvykl\u00ed u n\u00e1s, li\u0161\u00ed. Jedn\u00e1 se o kr\u00e1tkozrnnou r\u00fd\u017ei, kter\u00e1 je speci\u00e1ln\u011b vy\u0161lecht\u011bn\u00e1 tak, aby byla lepiv\u00e1. V japonsk\u00fdch obchodech se\u017eenete tradi\u010dn\u011b dva druhy r\u00fd\u017ee, z nich\u017e jedna nese ozna\u010den\u00ed \u201elepkav\u00e1\u201c (mo\u010digome), u\u017e\u00edv\u00e1 se pro p\u0159\u00edpravu n\u011bkter\u00fdch pokrm\u016f a pe\u010dou se z n\u00ed r\u00fd\u017eov\u00e9 kol\u00e1\u010dky mo\u010di. R\u00fd\u017ee ozna\u010dovan\u00e1 jako \u201enelepkav\u00e1\u201c (uru\u010dimai), jej\u00ed\u017e u\u017eit\u00ed je \u010dast\u011bj\u0161\u00ed, m\u00e1 st\u00e1le daleko lepiv\u011bj\u0161\u00ed konzistenci ne\u017e r\u00fd\u017ee u n\u00e1s na Z\u00e1pad\u011b.<\/p>\n

      \"\"<\/p>\n

      Velmi b\u011b\u017en\u00e9 a \u010dasto nejlevn\u011bj\u0161\u00ed jsou v Japonsku nudlov\u00e9 pokrmy. Zpravidla se setk\u00e1te se t\u0159emi z\u00e1kladn\u00edmi typy nudl\u00ed. Nudle r\u00e1men jsou vaje\u010dn\u00e9 nudle p\u016fvodem z \u010c\u00edny. Daleko \u010dast\u011bj\u0161\u00ed je v\u0161ak v Japonsku dvojice soba a udon. Soba jsou tenk\u00e9 hn\u011bd\u00e9 pohankov\u00e9 nudle, udon pak siln\u00e9 b\u00edl\u00e9 p\u0161eni\u010dn\u00e9.<\/p>\n

      \"\"<\/p>\n

      D\u016fle\u017eitou sou\u010d\u00e1st\u00ed t\u00e9m\u011b\u0159 v\u0161ech pokrm\u016f je nakl\u00e1dan\u00e1 zelenina cukemono. V n\u00ed najdete nej\u010dast\u011bji \u010d\u00ednsk\u00e9 zel\u00ed, \u0159edkve, bambusov\u00e9 v\u00fdhonky, japonsk\u00fd lilek nasu, z\u00e1zvor, okurky nebo tu\u0159\u00edny, kter\u00e9 jsou nalo\u017eeny v soli nebo kysel\u00e9m n\u00e1levu. \u010casto se setk\u00e1te tak\u00e9 s tzv. \u201ejaponskou \u0161vestkou\u201c, druhem plan\u00e9 meru\u0148ky, kter\u00e1 se v Japonsku j\u00ed ke slan\u00fdm pokrm\u016fm.<\/p>\n

      Ryby se v Japonsku \u010dasto konzumuj\u00ed syrov\u00e9 ve form\u011b su\u0161i nebo sa\u0161imi (tenk\u00e9 syrov\u00e9 pl\u00e1tky ryb\u00edho masa), ale tak\u00e9 va\u0159en\u00e9, grilovan\u00e9, sma\u017een\u00e9 nebo t\u0159eba nalo\u017een\u00e9 do octa. \u010casto se setk\u00e1te s delik\u00e1tn\u00edm syt\u011b oran\u017eov\u00fdm masem mo\u0159sk\u00e9ho je\u017eka (uni), sladkovodn\u00edm \u00faho\u0159em (unagi) nebo mo\u0159sk\u00fdm \u00faho\u0159em (anago). Legend\u00e1rn\u00ed lah\u016fdkou je ryba fugu. Cen\u00ed se jej\u00ed lahodn\u00e1 chu\u0165, ale pokud nen\u00ed spr\u00e1vn\u011b upravena, je vysoce nebezpe\u010dn\u00e1. V j\u00e1trech a vaje\u010dn\u00edc\u00edch t\u00e9to nevzhledn\u00e9 rybky jsou toti\u017e obsa\u017eeny smrteln\u011b jedovat\u00e9 toxiny, jejich\u017e poz\u0159en\u00ed vede k velmi rychl\u00e9 smrti. Na p\u0159\u00edpravu t\u00e9to ryb\u00ed pochoutky proto mus\u00ed kucha\u0159i skl\u00e1dat speci\u00e1ln\u00ed st\u00e1tn\u00ed zkou\u0161ky.<\/p>\n

      U\u017e m\u00e1te hlad? Dobrou chu\u0165! Nebo jak by \u0159ekli Japonci: \u3044 \u305f \u3060 \u304d \u307e \u3059, co\u017e vyjad\u0159uje vd\u011b\u010dnost tomu, kdo pro v\u00e1s va\u0159il a pokrm p\u0159ipravoval. Vyjad\u0159uje to tak\u00e9 vd\u011b\u010dnost samotn\u00fdm p\u0159\u00edsad\u00e1m a jejich p\u011bstov\u00e1n\u00ed. P\u0159ed j\u00eddlem v Japonsku tak v\u017edy usly\u0161\u00edte „Itadakimasu“.<\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

      Zdroj: Wikipedia, https:\/\/www.radynacestu.cz\/magazin\/japonska-kuchyne-aneb-bez-jidla-japonsko-nepoznate\/<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      V Japonsku, kter\u00e9 se rozkl\u00e1d\u00e1 na 1042 ostrovech s neuv\u011b\u0159iteln\u011b n\u00e1dhernou krajinou v Pacifiku, v\u017edy najdete n\u011bco zaj\u00edmav\u00e9ho. Objevov\u00e1n\u00ed rozmanitosti japonsk\u00e9 kuchyn\u011b p\u0159edstavuje velmi d\u016fle\u017eitou sou\u010d\u00e1st pozn\u00e1v\u00e1n\u00ed Japonska. Pokud neochutn\u00e1te \u010derstv\u00e9 su\u0161i p\u0159\u00edmo z ryb\u00edho trhu, ned\u00e1te si nudle, tempuru nebo n\u011bco jin\u00e9ho z nep\u0159ebern\u00e9ho mno\u017estv\u00ed japonsk\u00fdch specialit, bude v\u00e1\u0161 z\u00e1\u017eitek z n\u00e1v\u0161t\u011bvy t\u00e9to zem\u011b […]<\/p>\n","protected":false},"author":9,"featured_media":23617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,647],"tags":[],"class_list":["post-21799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vareni","category-zajimavosti"],"acf":[],"yoast_head":"\nZaj\u00edmav\u00e1 fakta o japonsk\u00e9 gastronomii<\/title>\n<meta name=\"description\" content=\"V Japonsku, kter\u00e9 se rozkl\u00e1d\u00e1 na 1042 ostrovech s neuv\u011b\u0159iteln\u011b n\u00e1dhernou krajinou v Pacifiku, v\u017edy najdete n\u011bco zaj\u00edmav\u00e9ho. Objevov\u00e1n\u00ed rozmanitosti japonsk\u00e9 kuchyn\u011b p\u0159edstavuje velmi d\u016fle\u017eitou sou\u010d\u00e1st pozn\u00e1v\u00e1n\u00ed Japonska. Pokud neochutn\u00e1te \u010derstv\u00e9 su\u0161i p\u0159\u00edmo z ryb\u00edho trhu, ned\u00e1te si nudle, tempuru nebo n\u011bco jin\u00e9ho z nep\u0159ebern\u00e9ho mno\u017estv\u00ed japonsk\u00fdch specialit, bude v\u00e1\u0161 z\u00e1\u017eitek z n\u00e1v\u0161t\u011bvy t\u00e9to zem\u011b jen st\u011b\u017e\u00ed \u00fapln\u00fd. Zdej\u0161\u00ed kuchyn\u011b je toti\u017e sama o sob\u011b dostate\u010dn\u011b dobr\u00fdm d\u016fvodem, pro\u010d Japonsko nav\u0161t\u00edvit.\u00a0\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.teka.com\/cs-cz\/inspirace\/vareni\/japonska-gastronomie\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronom\u00eda japonesa: curiosidades de la fascinante cocina japonesa\" \/>\n<meta property=\"og:description\" content=\"La gastronom\u00eda japonesa tiene una enigm\u00e1tica manera de cocinar, servir y comer en esta cultura milenaria. 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