{"id":2238,"date":"2022-12-14T00:00:00","date_gmt":"2022-12-14T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2022\/12\/14\/nadal-a-la-japonesa-jean-leon\/"},"modified":"2023-09-06T08:58:12","modified_gmt":"2023-09-06T08:58:12","slug":"nadal-a-la-japonesa-jean-leon","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/nadal-a-la-japonesa-jean-leon\/","title":{"rendered":"Nadal a la \u201cjaponesa\u201d"},"content":{"rendered":"\r\n

Quan arriba Nadal, i amb ell el fred, les tradicions, i els llargs sopars, molts comencem a planificar i preparar els mil i un plats que servirem a les trobades amb familiars i amics.\u00a0<\/p>\r\n\r\n\r\n\r\n

Avui el nostre sommelier Sergi Castro ens explica com \u00e9s el Nadal a la \u201cjaponesa\u201d!\u00a0<\/p>\r\n\r\n\r\n\r\n

\u201cSi et convido al sopar (o dinar) de Nadal \u201ca la japonesa\u201d<\/strong> en qu\u00e8 penses? Sopa miso, sushi i sashimi, ramen o yakisoba, i uns mochis per postres\u2026 Doncs t’equivoques (i molt). A la taula de Nadal nip\u00f3, uns quants milions de fam\u00edlies japoneses menjaran pollastre fregit. S\u00ed, un cubell de peces de pollastre fregit d’aquesta famosa cadena americana que tens al cap.<\/p>\r\n\r\n\r\n\r\n

Cada any busco, investigo i llegeixo per escriure l’article nadalenc del blog, intento trobar idees que m’allunyin dels maridatges tradicionals<\/a> de les nostres taules en aquestes assenyalades dates. En molts articles trobareu quins s\u00f3n els millors vins pel besuc, els mariscos, el gall dindi, el cabrit i el garr\u00ed, o la idone\u00eftat de posar vi amb la \u201cescudella i carn d\u2019olla\u201d.<\/p>\r\n\r\n\r\n\r\n

Som capa\u00e7os de renunciar als tradicionals torrons i polvorons per reunir-nos entorn de la taula amb altres plats?\u00a0<\/h2>\r\n\r\n\r\n\r\n

Potser divago massa, per\u00f2 m’he obsessionat amb aquest Nadal \u201ca la japonesa\u201d.<\/strong><\/p>\r\n\r\n\r\n\r\n

Per\u00f2 clar, renunciar\u00e9 a tot? Ja us dic que, a tot, tot, doncs, no. No m’importar\u00e0 sorprendre els convidats amb fast-food<\/em><\/strong> pel menjar de Nadal, per\u00f2 ja us dic que els vins triats maridaran a la perfecci\u00f3 amb aquest inesperat men\u00fa.<\/p>\r\n\r\n\r\n\r\n

Per entendre aquesta \u201ctradici\u00f3\u201d cal remuntar-nos a 1974, per\u00f2 alhora entendre que el Jap\u00f3 no \u00e9s un pa\u00eds de tradici\u00f3 cristiana, nom\u00e9s un 1% de la poblaci\u00f3 ho \u00e9s, per la qual cosa, el dia de Nadal <\/strong>no \u00e9s un festiu oficial. Llavors, la idea que les fam\u00edlies passaran tot el dia cuinant pernil o gall dindi i guarnicions simplement no \u00e9s viable. En canvi, apareixen amb un cubell de pollastre\u2026<\/p>\r\n\r\n\r\n\r\n

Tot va comen\u00e7ar gr\u00e0cies a Takeshi Okawara, el gerent del primer KFC del pa\u00eds. Poc despr\u00e9s de la seva obertura en 1970, Okawara es va despertar a mitjanit i va anotar una idea que se li va oc\u00f3rrer en un somni: un \u201cbarril de festa\u201d per vendre per Nadal.<\/strong><\/p>\r\n\r\n\r\n\r\n

A Okawara se li va oc\u00f3rrer la idea despr\u00e9s d’escoltar un parell d’estrangers a la seva botiga parlar sobre com trobaven a faltar tenir gall d\u2019indi per Nadal, segons Nakatani. Okawara esperava que un sopar nadalenc de pollastre fregit pogu\u00e9s ser un bon substitut, per la qual cosa va comen\u00e7ar a comercialitzar el seu Party Barrel<\/em> com una manera de celebrar la festivitat. Al 1974, KFC va portar el pla de m\u00e0rqueting a nivell nacional i el va anomenar Kurisumasu ni wa Kentakkii, \u00e9s a dir, Kentucky per Nadal.<\/p>\r\n\r\n\r\n\r\n

El Party Barrel for Christmas<\/em> es va convertir gaireb\u00e9 immediatament en un fenomen nacional. No hi havia tradici\u00f3 de Nadal al Jap\u00f3, per la qual cosa KFC va arribar i va dir: Aix\u00f2 \u00e9s el que has de fer per Nadal.<\/p>\r\n\r\n\r\n\r\n

Els anuncis dels menjars nadalencs de la companyia mostren a fam\u00edlies japoneses feli\u00e7ment reunides al voltant de cubells de pollastre fregit. Per\u00f2 no es tracta nom\u00e9s de pits i cuixes de pollastre: els packs s’han transformat en caixes especials de la grand\u00e0ria d’un menjar familiar plenes de pollastre, past\u00eds i vi!<\/p>\r\n\r\n\r\n\r\n

GAMMA 3055<\/h2>\r\n\r\n\r\n\r\n
\"Nadal<\/figure>\r\n\r\n\r\n\r\n

I aqu\u00ed \u00e9s on volia arribar. Per\u00f2 quin vi els hi deuen vendre amb aquest \u201cfamily pack\u201d? Jo ho tinc clar\u00edssim. Aqu\u00ed la import\u00e0ncia no radica tant en el fet que sigui pollastre, sin\u00f3 m\u00e9s aviat en qu\u00e8 sigui arrebossat i fregit, que afegeixi gras i alhora una textura cruixent. Res com a vins lleugers i frescos, amb una bona acidesa que ens netejar\u00e0 el gras.\u00a0<\/p>\r\n\r\n\r\n\r\n

El Jean Leon 3055 chardonnay<\/a> o tamb\u00e9 el rosat seran unes molt bones opcions, per\u00f2 si voleu vi negre, el petit verdot-merlot<\/a> de la mateixa gamma 3055 \u00e9s un bon comprom\u00eds. Amb el Jean Leon 3055 rosat<\/a> a m\u00e9s podeu acompanyar el past\u00eds de maduixes i nata que tradicionalment segueix al pollastre fregit al Jap\u00f3.\u00a0<\/strong><\/p>\r\n\r\n\r\n\r\n

Potser portar un cubell de pollastre fregit al sopar de Nadal no sigui la millor idea en la taula on s’asseuran els avis i els oncles, per\u00f2 pels que celebren el Nadal amb els amics pot ser una forma f\u00e0cil, pr\u00e0ctica i sobretot que us donar\u00e0 una bona estona de conversa durant l\u2019\u00e0pat. I si cuideu els vins amb aquesta magn\u00edfica opci\u00f3 que \u00e9s la gamma 3055 de Jean Leon us assegurem, a m\u00e9s, uns bons riures. Perqu\u00e8 no es tracta del pollastre o el marisc. Sin\u00f3 de reunir la gent que vols en aquestes dates tan assenyalades.<\/strong><\/p>\r\n\r\n\r\n\r\n

Que passeu unes molt bones Festes!<\/p>\r\n\r\n\r\n\r\n

Sergi Castro \u2013 Sommelier Jean Leon<\/p>\r\n","protected":false},"excerpt":{"rendered":"

Quan arriba Nadal, i amb ell el fred, les tradicions, i els llargs sopars, molts comencem a planificar i preparar els mil i un plats que servirem a les trobades amb familiars i amics.\u00a0 Avui el nostre sommelier Sergi Castro ens explica com \u00e9s el Nadal a la \u201cjaponesa\u201d!\u00a0 \u201cSi et convido al sopar (o […]<\/p>\n","protected":false},"author":1,"featured_media":2239,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-2238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"\nNadal a la \u201cjaponesa\u201d - Jean Leon<\/title>\n<meta name=\"description\" content=\"Quan arriba el Nadal, i amb ella el fred, les tradicions, i els llargs sopars, molts comencem a planificar i preparar els mil i un plats...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/nadal-a-la-japonesa-jean-leon\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nadal a la \u201cjaponesa\u201d - 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