[{"data":1,"prerenderedAt":260},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fhidakazuwo\u002F11275":3,"sidebar":110,"main-footer:\u002Fcolumn\u002Fhidakazuwo\u002F11275:column:hidakazuwo::":169},{"id":4,"title":5,"body":6,"categories":73,"category":75,"columnist":74,"credit":76,"date":77,"description":30,"extension":78,"image":79,"items":80,"meta":95,"navigation":96,"path":97,"recommend":98,"relations":98,"seo":99,"showDate":100,"stem":101,"tags":102,"wpId":108,"writer":98,"__hash__":109},"posts\u002Fcolumn\u002Fhidakazuwo\u002F11275.md","第23回　本家 菊屋の『御城之口餅』と郡司庸久さん・慶子さんの器",{"type":7,"value":8,"toc":70},"minimark",[9,16,20,34,40,43,46,54,57,60,67],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"こんにちは、飛田和緒です。今回ご紹介するのは城下町・奈良県大和郡山の老舗、本家 菊屋さんの『御城之口餅』です。あんことお餅の組み合わせを食べずにいられない和菓子好きとしては、例外なく気になって取り寄せてみました。",[21,22,26],"figure",{"className":23},[24,25],"wp-image","text-center",[27,28],"img",{"src":29,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2017\u002F12\u002F9aa00a1122c1fc5bbb88bc7ba996ac64.jpg","","lazy",465,350,[21,35,37],{"className":36},[24,25],[27,38],{"src":39,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2017\u002F12\u002F0a6f34c9eb798a99d9dd24a259aac563.jpg",[17,41,42],{},"あんこもち、ということで気になったのですが、実はとても歴史のあるお菓子で驚きました。最初に作られたのは1585年、なんと今から430年以上も前です。当時、郡山城主だった豊臣秀長が兄の豊臣秀吉をもてなすために菊屋さんに命じ、作られたそう。秀吉は、あんこを餅で包んできな粉をまぶした、この小さな和菓子をとても気に入り「鶯餅」と名付けました。一説には、早春の定番餅菓子、鶯餅の原型といわれています。その後、お店が城の入り口にあったことから「城の口餅」と呼ばれるようになり、現在の『御城之口餅（おしろのくちもち）』になりました。",[17,44,45],{},"さて、この御城之口餅。「あんこを餅で包んできな粉をまぶす」は、昔も今も変わりません。ただ、素材の産地は400年前とは違っているかもしれません。おいしさを追求し、現在、小豆は高級品で知られる丹波大納言、餅米は近江産、きな粉は国産青大豆を使用しています。ひと口で食べられる大きさで、口に入れるとつぶあんの上品な甘さときな粉の風味が一気に広がります。餅の薄さと柔らかさがつぶあんを引き立てている印象、そして、きな粉の香りがとても豊かなのです。ほっと一息つきたくなる味わい。きな粉餅は大きいと食べにくいものですが、直径3cmほどの大きさなので、パクパクっと食べてしまいます。もしかしたら秀吉もパクパクと食べたかもしれませんね。歴史上の人物を身近に思えることに、この和菓子の奥深さを感じました。",[21,47,49],{"className":48},[24,25],[27,50],{"src":51,"alt":30,"loading":31,"width":52,"height":53},"\u002Fimg\u002F2017\u002F12\u002F8405ea6ca8c6f7361163bca703aee9cb.jpg",620,420,[17,55,56],{},"今回の器は、前回（第22回）と同じ、郡司庸久さん、慶子さんご夫妻の作品です。こちらもご主人が器をつくり、奥様が模様をあしらっています。直径が12cmと使いやすいサイズなので、色違いで明るい茶色の器も購入しました。見えていませんが、鳥の絵柄があしらわれています。ちょっとほのぼのするデザイン。娘が酉年なので、ついつい鳥をモチーフしたものを買ってしまうのです(笑)。和菓子も合いますし、クッキーも合いそうです。この季節なら、カットした梨もいいですね。",[10,58],{"className":59,"style":14,"ariaHidden":15},[13],[17,61,62,63,66],{},"さて、我が家の食卓を少しご紹介。",[64,65],"br",{},"\n12月の前半は、ネギ、白菜、大根が主役。なかでも大根は大活躍します。年末までなら葉っぱつきを購入。葉を結んで1本干しにし、醤油や甘酢漬けにします。冬大根は夏大根に比べ水分が多いので、大根おろしは毎日のように作ります。生でもいただきますが、鍋に入れてもおいしい。また、２～３時間“ちょっと干し”をして炒めものにすると、水分が抜けた分、調味料をよく吸います。ツナやベーコンや肉など、うま味の強い食材を合わせ、醤油やナンプラー、オイスターソースなどで味付けをすると、おいしいですよ。",[17,68,69],{},"＜気になる和菓子＞",{"title":30,"searchDepth":71,"depth":71,"links":72},2,[],[74,75],"hidakazuwo","column","＜撮影／山川修一（扶桑社）、取材・文／田中ゆう子（扶桑社）＞","2017-12-04T13:00:28","md","\u002Fimg\u002F2017\u002F12\u002F67e61786c92bc0edd444e9efcf48c950.jpg",[81],{"name":82,"photos":83,"price":85,"useBy":86,"shop":87,"link":94},"御城之口餅",[84],"\u002Fimg\u002F2017\u002F12\u002Ffc1a235d0b29d85dbcfb0c4607d9ea0e.jpg","2,160円／20個入り（税込・送料別）","自然解凍後２日間、冷凍保存で３０日",{"name":88,"address":89,"tel":90,"hours":91,"holiday":92,"url":93},"本家 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