{"id":1771,"date":"2020-11-01T21:02:20","date_gmt":"2020-11-01T20:02:20","guid":{"rendered":"https:\/\/hotelhouse.cz\/?p=1771"},"modified":"2020-11-02T00:35:44","modified_gmt":"2020-11-01T23:35:44","slug":"delikatesy-ze-zeme-vychazejiciho-slunce-ktere-stoji-za-povsimnuti","status":"publish","type":"post","link":"https:\/\/hotelhouse.cz\/index.php\/2020\/11\/01\/delikatesy-ze-zeme-vychazejiciho-slunce-ktere-stoji-za-povsimnuti\/","title":{"rendered":"Delikatesy ze \u201azem\u011b vych\u00e1zej\u00edc\u00edho slunce\u2018, kter\u00e9 stoj\u00ed za pov\u0161imnut\u00ed"},"content":{"rendered":"\n

Ve sv\u00e9m znaku nese Japonsko typick\u00fd \u010derven\u00fd kotou\u010d, kter\u00fd nazna\u010duje doslovn\u00fd v\u00fdznam n\u00e1zvu zem\u011b \u2013 tedy zem\u011b vych\u00e1zej\u00edc\u00edho slunce. T\u00e9m\u011b\u0159 128 milion\u016f obyvatel zde \u017eije v minimalistick\u00e9m duchu kultury v\u00fdznamn\u011b ovlivn\u011bn\u00e9 \u0159\u00e1dem a tradicemi. Fascinuj\u00edc\u00ed kontrast tam\u011bj\u0161\u00edho \u017eivota v porovn\u00e1n\u00ed s t\u00edm na\u0161\u00edm \u2013 nespoutan\u00fdm, pln\u00fdm prostoru, svobody a z\u00e1\u017eitk\u016f, se m\u016f\u017ee st\u00e1t d\u016fvodem pro n\u00e1v\u0161t\u011bvu Japonska. Stejn\u011b tak n\u00e1s k n\u00e1v\u0161t\u011bv\u011b m\u016f\u017ee p\u0159im\u011bt i neskonal\u00e1 kr\u00e1sa p\u0159\u00edrody v\u010detn\u011b zenov\u00fdch zahrad, vyhl\u00eddek z \u00fabo\u010d\u00ed hor anebo n\u00e1v\u0161t\u011bva m\u00edstn\u00edch pam\u00e1tek, jako je nap\u0159\u00edklad pal\u00e1c Nijo Castle, Icuku\u0161ima nebo Bitchu Matsuyama Castle. Gurm\u00e1ny z cel\u00e9ho sv\u011bta sem pak t\u00e1hne vynikaj\u00edc\u00ed sushi, ramen nebo whisky a spousta dal\u0161\u00edch vyhl\u00e1\u0161en\u00fdch specialit.<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Sushi<\/strong><\/h3>\n\n\n\n

Nejzn\u00e1m\u011bj\u0161\u00ed japonsk\u00fd pokrm ve v\u00fd\u010dtu nesm\u00ed chyb\u011bt hned z p\u011bti d\u016fvod\u016f. V sushi se kombinuje p\u011bt nej\u010diteln\u011bj\u0161\u00edch prvk\u016f prostupuj\u00edc\u00edch japonskou gastronomii \u2013 pou\u017eit\u00ed ryb, r\u00fd\u017ee, \u010derstvost, dokonal\u00e1 preciznost a chu\u0165ov\u00e1 vyv\u00e1\u017eenost. Krom toho sushi prezentuje snahu Japonc\u016f pokrm dokonale naserv\u00edrovat. Nejen tedy, \u017ee od ka\u017ed\u00e9ho druhu sushi bude jeden kousek jako druh\u00fd, navz\u00e1jem budou na tal\u00ed\u0159i vytv\u00e1\u0159et vyv\u00e1\u017een\u00e9 um\u011bleck\u00e9 d\u00edlo dopln\u011bn\u00e9 v\u00fdtvarn\u011b vy\u0159ezan\u00fdmi ornamenty ze zeleniny apod.<\/p>\n\n\n\n

\u010cerstv\u00e9 ryby si m\u016f\u017eete vychutnat tak\u00e9 v podob\u011b sashimi \u2013 na pl\u00e1tky nakr\u00e1jen\u00e9 \u010derstv\u00e9 ryby zak\u00e1pnut\u00e9 om\u00e1\u010dkou.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Katsu ika odoridori a dal\u0161\u00ed tan\u010d\u00edc\u00ed tvorov\u00e9<\/strong><\/h3>\n\n\n\n

Pod v\u00fdrazem \u201aodorigui\u2018 si m\u016f\u017eete p\u0159edstavit tan\u010d\u00edc\u00ed j\u00eddlo. Katsu ika odoridori je pokrm, jemu\u017e v\u00e9vod\u00ed tan\u010d\u00edc\u00ed chobotnice. T\u00e9 kucha\u0159 nejd\u0159\u00edve od\u0159\u00edzne hlavu a t\u011blo s chapadly polo\u017e\u00ed na misku s r\u00fd\u017e\u00ed nebo r\u00fd\u017eov\u00fdmi nudlemi a dal\u0161\u00edmi komponenty. Nakonec se v\u0161e zalije s\u00f3jovou om\u00e1\u010dkou. Sod\u00edk v n\u00ed obsa\u017een\u00fd zp\u016fsobuje nervov\u00e9 stahy a chobotnice se dost\u00e1v\u00e1 do pohybu.<\/p>\n\n\n\n

Nem\u00e9n\u011b obvykl\u00e9 je serv\u00edrov\u00e1n\u00ed drobn\u00fdch \u017eiv\u00fdch rybi\u010dek, kter\u00e9 si lov\u00edte z m\u00edsy speci\u00e1ln\u00ed l\u017e\u00edc\u00ed a ve sv\u00e9 vlastn\u00ed misti\u010dce je zal\u00edv\u00e1te octovou om\u00e1\u010dkou, kter\u00e1 jejich pohyby je\u0161t\u011b zrychl\u00ed. Rybi\u010dky byste m\u011bli \u017eiv\u00e9 i polykat, tak\u017ee se hem\u017e\u00ed nejen ve va\u0161ich \u00fastech, ale uvnit\u0159 v\u00e1s. Japonci proto doporu\u010duj\u00ed delikatesu zap\u00edjet destil\u00e1tem shochu.<\/p>\n\n\n\n

Shochu a Nihonshu<\/strong><\/h3>\n\n\n\n

P\u0159esto\u017ee Japonci nejsou vyhl\u00e1\u0161en\u00fdmi pijany, i zde maj\u00ed sv\u00e9 tradi\u010dn\u00ed druhy alkoholu. Nejzn\u00e1m\u011bj\u0161\u00ed je pro n\u00e1s asi Sak\u00e9. Prav\u00e9 japonsk\u00e9 sak\u00e9 se naz\u00fdv\u00e1 Nihonshu a vznik\u00e1 n\u011bkolikan\u00e1sobnou fermentac\u00ed r\u00fd\u017ee. Proces v\u00fdroby se podob\u00e1 v\u00fdrob\u011b piva. Obsah alkoholu se pohybuje mezi 14 \u2013 17 % alkoholu. Pije se bu\u010f studen\u00e9 (10 \u00b0C), tepl\u00e9 (20 \u00b0C) nebo hork\u00e9 (30 \u00b0C).<\/p>\n\n\n\n

Shochu poch\u00e1z\u00ed p\u016fvodn\u011b tak\u00e9 z r\u00fd\u017ee. Plodina, kterou m\u016f\u017eou b\u00fdt v dne\u0161n\u00ed dob\u011b krom r\u00fd\u017ee tak\u00e9 sladk\u00e9 brambory, cukrov\u00e1 t\u0159tina, je\u010dmen nebo \u0159epa, se destiluje a pot\u00e9 \u0159ed\u00ed na lihovinu s obsahem nej\u010dast\u011bji 25 \u2013 37 % alkoholu. Serv\u00edruje se v podob\u011b shotu, na ledu i v m\u00edchan\u00fdch drinc\u00edch.<\/p>\n\n\n\n

Japonsk\u00e1 whisky<\/strong><\/h3>\n\n\n\n

Pokud nejste zaryt\u00fd fanou\u0161ek whisky a m\u00e1te p\u0159ehled o z\u00e1kladn\u00edch druz\u00edch, kter\u00e9 n\u00e1\u0161 trh nab\u00edz\u00ed, mo\u017en\u00e1 jste p\u0159ehl\u00e9dli klenot mezi whiskami, j\u00edm\u017e je japonsk\u00e1 whisky. Konkr\u00e9tn\u011b Nikka byla dlouhou dobu na \u0161pici ve sv\u00e9 kategorii a st\u00e1le je jednou z\u00a0nejuzn\u00e1van\u011bj\u0161\u00edch na sv\u011bt\u011b. V\u00a0dne\u0161n\u00ed dob\u011b, kdy vynikaj\u00edc\u00ed a vzne\u0161en\u00e1 japonsk\u00e1 whisky prorazila i mezi nad\u0161ence u n\u00e1s v\u00a0\u010cesku, je snadn\u00e9 sehnat nap\u0159\u00edklad vyhl\u00e1\u0161enou Hibiki \u010di Yamazaki. Ty nejlep\u0161\u00ed z\u00a0nejlep\u0161\u00edch whisky Japonska se v\u0161ak za tam\u011bj\u0161\u00ed hranice nedostanou, proto, pokud si chcete vychutnat autentick\u00fd z\u00e1\u017eitek, mus\u00edte vyrazit p\u0159\u00edmo do zem\u011b vych\u00e1zej\u00edc\u00edho slunce.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Japonsk\u00fd gin<\/strong><\/h3>\n\n\n\n

Japonskou whisky sv\u011btu jako prvn\u00ed nab\u00eddl destilat\u00e9rsk\u00fd d\u016fm Suntory v \u00d3sace, odkud poch\u00e1z\u00ed i \u0159emesln\u011b vyr\u00e1b\u011bn\u00fd Roku gin (v p\u0159ekladu \u0160est). Jedn\u00e1 se o raritu, kter\u00e1 se na \u010cesk\u00e9m trhu st\u00e1v\u00e1 klenotem mezi giny. Gin v \u0161estihrann\u00e9 lahvi obsahuje 6 botanicals typick\u00fdch pro Japonsko. Jsou jimi nap\u0159\u00edklad sakura, \u010daj, pep\u0159 Sansho nebo citrusy Yuzu. Ka\u017ed\u00e1 z rostlin je vyryta na jedn\u00e9 st\u011bn\u011b lahve, kterou obep\u00edn\u00e1 ru\u010dn\u011b vyr\u00e1b\u011bn\u00fd pap\u00edr washi. Znak \u010d\u00edslice 6 v\u010detn\u011b dal\u0161\u00edch ru\u010dn\u011b kreslen\u00fdch prvk\u016f lahve a kl\u00ed\u010dov\u00fdch vizu\u00e1l\u016f jsou d\u00edlem uzn\u00e1van\u00fdch japonsk\u00fdch \u0159emesln\u00fdch v\u00fdrobc\u016f kimon Chiso.<\/p>\n\n\n\n

Pivo<\/strong><\/h3>\n\n\n\n

Mysleli jste si, \u017ee Japonci nepij\u00ed pivo? Pravdou je, \u017ee nen\u00ed tak tradi\u010dn\u00edm pit\u00edm, jako v \u010cesku, ale pr\u00e1v\u011b v \u010cesku, b\u011bhem \u017dateck\u00fdch slavnost\u00ed, si m\u016f\u017eete vychutnat japonsk\u00e9 pivo Suntory, kter\u00e9 sem jezd\u00ed prezentovat p\u0159\u00edmo japonsk\u00e1 firma. Pro\u010d pr\u00e1v\u011b sem? Do piva se p\u0159id\u00e1v\u00e1 m\u00edstn\u00ed chmel, a proto se chut\u00ed podob\u00e1 obl\u00edben\u00fdm piv\u016fm v \u010cesku a ve sv\u011bt\u011b se t\u011b\u0161\u00ed velk\u00e9 popularity. Pokud byste na pivo dostali chu\u0165, jedin\u00e1 mo\u017enost, jak ho tady u n\u00e1s ochutnat, je n\u00e1v\u0161t\u011bva slavnost\u00ed.<\/p>\n\n\n\n

Zazamushi<\/strong><\/h3>\n\n\n\n

Pokud byste si p\u0159\u00e1li n\u011bjak\u00e9 to \u201ezob\u00e1n\u00ed\u201c k pivku, sak\u00e9 nebo ginu, mohli byste si v Japonsku objednat Zazamushi. Hmyz\u00ed specialita poch\u00e1z\u00ed z kraje od \u0159eky Tenry?. Zde se i dnes na b\u0159ez\u00edch sb\u00edraj\u00ed larvy Stenopsyche marmorata, jejich\u017e vrchol sez\u00f3ny b\u00fdv\u00e1 jen p\u00e1r m\u011bs\u00edc\u016f v zim\u011b. To jsou larvy p\u011bkn\u011b macat\u00e9 a chutn\u00e9. Larvy se va\u0159\u00ed se s\u00f3jovou om\u00e1\u010dkou, cukrem a sak\u00e9.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Waga\u0161i<\/strong><\/h3>\n\n\n\n

Milovn\u00edk\u016fm sladk\u00e9ho by v Japonsku ur\u010dit\u011b nem\u011bly uniknout po stalet\u00ed obl\u00edben\u00e9 kol\u00e1\u010dky wagahi z va\u0159en\u00fdch b\u00edl\u00fdch fazol\u00ed. A\u010d se p\u0159ipravuj\u00ed z t\u00e9to skromn\u00e9 suroviny, daj\u00ed si Japonci z\u00e1le\u017eet na jejich dekorov\u00e1n\u00ed, a tak se z \u201eoby\u010dejn\u00e9\u201c cukrovinky st\u00e1v\u00e1 mal\u00e9 hotov\u00e9 d\u00edlo, kter\u00e9 nesm\u00ed chyb\u011bt p\u0159i zenov\u00fdch \u010dajov\u00fdch ob\u0159adech, kde se p\u0159ikusuj\u00ed k \u010daji matcha.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Mochi dango a daifuku<\/strong><\/h3>\n\n\n\n

Tyto t\u0159i n\u00e1zvy spojuje prakticky r\u00fd\u017eov\u00fd knedl\u00ed\u010dek. Mochi se v\u0161ak vyr\u00e1b\u00ed jednodu\u0161e z lepkav\u00e9 r\u00fd\u017ee a nem\u00e1 z\u00e1sadn\u011b sladkou chu\u0165, na rozd\u00edl od zbyl\u00fdch dvou cukrovinek. Mochi se vyr\u00e1b\u00ed rozdrcen\u00edm a napa\u0159en\u00edm r\u00fd\u017ee, kter\u00e1 se vytvaruje do kuli\u010dky \u2013 knedl\u00ed\u010dku. Nej\u010dast\u011bji se jed\u00ed je\u0161t\u011b hork\u00e9. Jsou typick\u00fdm pokrmem na Nov\u00fd rok a i p\u0159i dal\u0161\u00edch p\u0159\u00edle\u017eitostech se pod\u00e1vaj\u00ed jako vlo\u017eka do pol\u00e9vky anebo i ogrilovan\u00e9.<\/p>\n\n\n\n

Z mochi se vyvinuly sladk\u00e9 knedl\u00ed\u010dky daifuku a dango z r\u00fd\u017eov\u00e9 mouky, kter\u00e9 se doslazuj\u00ed a dobarvuj\u00ed. Daifuku ochutn\u00e1te pln\u011bn\u00e9 r\u016fzn\u00fdmi n\u00e1pln\u011bmi, nej\u010dast\u011bji je to sladk\u00e1 fazolov\u00e1 pasta. Dango se pod\u00e1v\u00e1 na \u0161pejli s om\u00e1\u010dkou a jejich chu\u0165ov\u00fd charakter se m\u011bn\u00ed podle sez\u00f3nnosti, p\u0159\u00edle\u017eitosti nebo lok\u00e1ln\u00edch zvyklost\u00ed.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Zd\u00e1 se v\u00e1m tento v\u00fd\u010det dosta\u010duj\u00edc\u00ed na to, aby v\u00e1s Japonsko \u0161okovalo svou gastronomi\u00ed? To jste je\u0161t\u011b nesly\u0161eli o \u0159ad\u011b dal\u0161\u00edch, jako je nap\u0159\u00edklad ko\u0148sk\u00e9 sashimi, sashimi z ryb, kter\u00e9 se v\u00e1m \u017eiv\u00e9 pl\u00e1caj\u00ed na stole nebo dal\u0161\u00ed hmyz\u00ed speciality. Na druhou stranu si zde ale pochutn\u00e1te i na vynikaj\u00edc\u00edch pol\u00e9vk\u00e1ch, hov\u011bz\u00edch \u0161p\u00edzech nebo perfektn\u011b p\u0159ipraven\u00fdch udon nudl\u00edch. Japonsko je zkr\u00e1tka r\u00e1jem pro gastronauty. Pokud se v\u0161ak nem\u016f\u017eete z n\u011bjak\u00e9ho d\u016fvodu do Japonska vydat, m\u016f\u017eete si pochutnat na sushi, Roku ginu, nudl\u00edch a dal\u0161\u00edch dobrot\u00e1ch i u n\u00e1s v \u010cesku. Najdete zde jak ov\u011b\u0159en\u00e9 dodavatele japonsk\u00fdch potravin a n\u00e1poj\u016f, tak \u0159adu recept\u016f, podle kter\u00fdch si autentick\u00e9 pokrmy p\u0159iprav\u00edte doma. A pokud va\u0159en\u00ed nen\u00ed va\u0161\u00ed silnou parketou, najde se i \u0159ada vyhl\u00e1\u0161en\u00fdch japonsk\u00fdch restaurac\u00ed, kde v\u00e1m pokrmy p\u0159iprav\u00ed rodil\u00ed kucha\u0159i.<\/p>\n\n\n\n

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    <\/div>\n","protected":false},"excerpt":{"rendered":"

    Ve sv\u00e9m znaku nese Japonsko typick\u00fd \u010derven\u00fd kotou\u010d, kter\u00fd nazna\u010duje doslovn\u00fd v\u00fdznam n\u00e1zvu zem\u011b \u2013 tedy zem\u011b vych\u00e1zej\u00edc\u00edho slunce. T\u00e9m\u011b\u0159 128 milion\u016f obyvatel zde \u017eije v minimalistick\u00e9m duchu kultury v\u00fdznamn\u011b ovlivn\u011bn\u00e9 \u0159\u00e1dem a tradicemi. 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