Ramen je japonsk\u00e9 jedlo alebo sk\u00f4r polievka pozost\u00e1vaj\u00faca z \u010d\u00ednskych \u0165ahan\u00fdch rezancov, v\u00fdvaru a r\u00f4znych obl\u00f4h a pr\u00edloh. Rezance s\u00fa pripravovan\u00e9 z p\u0161eni\u010dnej m\u00faky s pr\u00eddavkom pr\u00edsady zvanej kansui, ktor\u00e1 im d\u00e1va \u0161pecifick\u00e9 vlastnosti a pom\u00e1ha pri ru\u010dnom na\u0165ahovan\u00ed. V\u00fdvar m\u00e1 v\u00e4\u010d\u0161inou m\u00e4sov\u00fd, ob\u010das rybac\u00ed z\u00e1klad, \u010dasto dochuten\u00fd tradi\u010dn\u00fdmi japonsk\u00fdmi pr\u00edsadami, ako je miso alebo s\u00f3jov\u00e1 om\u00e1\u010dka. Cestoviny sa pod\u00e1vaj\u00fa s mno\u017estvom r\u00f4znych obl\u00f4h, ako s\u00fa varen\u00e9 vaj\u00ed\u010dka, brav\u010dov\u00e9 m\u00e4so, jarn\u00e1 cibu\u013eka, su\u0161en\u00e9 riasy nori a mnoho \u010fal\u0161\u00edch. Ramen m\u00e1 v Japonsku mnoho lok\u00e1lnych a region\u00e1lnych vari\u00e1cii.<\/p>\n
Pr\u00edsada kansui<\/a>, ktor\u00e1 sa prid\u00e1va do cesta na rezance, je roztok obsahuj\u00faci uhli\u010ditan sodn\u00fd<\/a> a uhli\u010ditan draseln\u00fd<\/a>. T\u00e1to z\u00e1sadit\u00e1 zmes pom\u00e1ha\u00a0pri spracovan\u00ed cesta upravovan\u00edm lepku<\/a> a \u017eel\u00edrovanim \u0161krobov. Tieto zmeny zabezpe\u010duje jednak to, \u017ee cesto je mo\u017en\u00e9 dobre na\u0165ahova\u0165 a teda vyr\u00e1ba\u0165 cestoviny, a jednak, \u017ee cestoviny s\u00fa pevnej\u0161ie a\u00a0nerozmo\u010dia sa vo v\u00fdvare tak r\u00fdchlo. Taktie\u017e im dod\u00e1va ich \u017elt\u00fa farbu. Tieto cestoviny sa do Japonska dostali z \u010c\u00edny, kde sa volaj\u00fa lamian. Ich japonsky n\u00e1zov\u00a0ramen je skomolenina tohoto mena. S\u00fa vyr\u00e1ban\u00e9 sk\u00fasen\u00fdm cestovin\u00e1rom, ktor\u00fd cesto najprv hnetie, \u010dasto r\u00f4znym na\u0165ahovan\u00edm, skr\u00facan\u00edm a udieran\u00edm o st\u00f4l. \u00dalohou tohoto procesu je cesto zohria\u0165, zoradi\u0165 molekuly lepku a pripravi\u0165 ich tak na vy\u0165ahovanie cestov\u00edn. Potom z cesta odde\u013euje men\u0161ie \u010dasti, ktor\u00e9 vyva\u013ek\u00e1 na ten\u0161ie valce. Tie potom jednotlivo na\u0165ahuje, preklad\u00e1 na polovicu a znova na\u0165ahuje. T\u00fdm sa st\u00e1le zdvojn\u00e1sobuje po\u010det cestov\u00edn a tie s\u00fa st\u00e1le dlh\u0161ie a ten\u0161ie.<\/p>\n V\u00fdvar pou\u017e\u00edvan\u00fd na ramen je \u010dasto tajomstvo \u0161\u00e9fkuch\u00e1ra (trocha mimo t\u00e9mu ramen, ale tu si m\u00f4\u017eete pozrie\u0165 kr\u00e1tku report\u00e1\u017e<\/a> po anglicky o re\u0161taur\u00e1cii v Bangkoku, kde u\u017e 45 rokov varia a pod\u00e1vaj\u00fa ten ist\u00fd hov\u00e4dz\u00ed v\u00fdvar – nie tak\u00fd ist\u00fd, ten ist\u00fd. A teraz sp\u00e4\u0165 k ramenu). Pou\u017e\u00edva sa brav\u010dovina alebo hydina, brav\u010dov\u00e9 a hov\u00e4dzie kosti a r\u00f4zne in\u00e9 pr\u00edsady pou\u017e\u00edvan\u00e9 v japonsk\u00fdch v\u00fdvaroch, ako s\u00fa huby shiitake, chaluha kombu, tuniakov\u00e9 vlo\u010dky alebo su\u0161en\u00e9 sardinky. Niektor\u00e9 modern\u00e9 re\u0161taur\u00e1cie pon\u00fakaj\u00fa aj v\u00fdvary na zeleninov\u00fdch z\u00e1kladoch. Na dochutenie sa prid\u00e1vaj\u00fa \u010fal\u0161ie pr\u00edsady pod\u013ea r\u00f4znych \u0161t\u00fdlov a region\u00e1lnych vari\u00e1cii ramenu. Aj ke\u010f dnes sa medzi nimi v\u00fdvojom a inov\u00e1ciami pomaly stieraj\u00fa rozdiely, existuje nieko\u013eko z\u00e1kladn\u00fdch odno\u017e\u00ed:<\/p>\n Tieto \u0161t\u00fdly sa sp\u00e1jaj\u00fa aj s tvarom a hr\u00fabkou cestov\u00edn, ktor\u00e9 sa pri nich zvykn\u00fa pou\u017e\u00edva\u0165. Niekde s\u00fa cestoviny sk\u00f4r rovn\u00e9, inde ku\u010derav\u00e9, ten\u0161ie alebo hrub\u0161ie. Aj niektor\u00e9 pr\u00edlohy alebo oblohy s\u00fa v regi\u00f3noch ob\u013e\u00fabenej\u0161ie, ako in\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":" Ramen je japonsk\u00e9 jedlo alebo sk\u00f4r polievka pozost\u00e1vaj\u00faca z \u010d\u00ednskych \u0165ahan\u00fdch rezancov, v\u00fdvaru a r\u00f4znych obl\u00f4h a pr\u00edloh. Rezance s\u00fa pripravovan\u00e9 z p\u0161eni\u010dnej m\u00faky s pr\u00eddavkom pr\u00edsady zvanej kansui, ktor\u00e1 im d\u00e1va \u0161pecifick\u00e9 vlastnosti a pom\u00e1ha pri ru\u010dnom na\u0165ahovan\u00ed. V\u00fdvar m\u00e1 v\u00e4\u010d\u0161inou m\u00e4sov\u00fd, ob\u010das rybac\u00ed z\u00e1klad, \u010dasto dochuten\u00fd tradi\u010dn\u00fdmi japonsk\u00fdmi pr\u00edsadami, ako je miso alebo s\u00f3jov\u00e1 om\u00e1\u010dka. Cestoviny sa pod\u00e1vaj\u00fa s mno\u017estvom r\u00f4znych obl\u00f4h, ako s\u00fa varen\u00e9 vaj\u00ed\u010dka, brav\u010dov\u00e9 m\u00e4so, jarn\u00e1 cibu\u013eka, su\u0161en\u00e9 riasy nori\u2026 \u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[142,141],"tags":[163,152,164],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/791"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=791"}],"version-history":[{"count":7,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/791\/revisions"}],"predecessor-version":[{"id":841,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/791\/revisions\/841"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n