[{"data":1,"prerenderedAt":250},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fhidakazuwo\u002F459":3,"sidebar":105,"main-footer:\u002Fcolumn\u002Fhidakazuwo\u002F459:column:hidakazuwo::":164},{"id":4,"title":5,"body":6,"categories":68,"category":70,"columnist":69,"credit":71,"date":72,"description":12,"extension":73,"image":50,"items":74,"meta":90,"navigation":91,"path":92,"recommend":93,"relations":93,"seo":94,"showDate":95,"stem":96,"tags":97,"wpId":103,"writer":93,"__hash__":104},"posts\u002Fcolumn\u002Fhidakazuwo\u002F459.md","第３回 松琴堂『ゆきごろも』と矢澤寛彰さんの漆器",{"type":7,"value":8,"toc":65},"minimark",[9,13,26,32,39,42,53,56],[10,11,12],"p",{},"今回ご紹介する和菓子は、山口県の銘菓 阿わ雪で知られる松琴堂さんの『ゆきごろも』です。阿わ雪は、伊藤博文（かつて千円札にも描かれていましたね）が命名するほど好まれていたそうです。この歴史あるお菓子をモダンにアレンジしたということに惹かれました。",[14,15,18],"figure",{"className":16},[17],"wp-image",[19,20],"img",{"src":21,"alt":22,"loading":23,"width":24,"height":25},"\u002Fimg\u002F2017\u002F05\u002F76_p01.jpeg","","lazy",600,700,[14,27,29],{"className":28},[17],[19,30],{"src":31,"alt":22,"loading":23,"width":24,"height":25},"\u002Fimg\u002F2017\u002F05\u002F76_p02.jpeg",[10,33,34,35,38],{},"阿わ雪は、寒天や卵白などでつくる和菓子の淡雪と想像していました。それを薄焼きのカステラで包んだという『ゆきごろも』は、やわらかい？　それとも硬い？",[36,37],"br",{},"\n味を確かめる前に驚いたのは、その包装がとても丁寧なこと。熨斗の風情やどこかレトロな柄の箱、菓子を収めた１包も細工箱のようなのです。このしつらえは、誰かに贈りたくなりますし、箱好きの私としては、このかわいさは何かに使いたい！ と思ったほど。老舗が老舗たるゆえんを箱ひとつからも感じました。",[10,40,41],{},"うれしい驚きは、箱だけではありません。やわらかいのか、硬いのか…ひと口いただくと、その食感は、サクッ。そのあとに、フワッ…。想像できなかった口当たりの答えは、サックリしていてやわらかい、というなんとも新鮮なもの。薄く焼かれたカステラとまぶされた砂糖に歯ごたえあり、それに包まれた阿わ雪はマシュマロのようにやさしく溶けていきます。カステラとゴマの香ばしさと、卵白菓子の甘さのバランスは、あとを引きます！　懐かしさもあるけれど新しさが先にくるような、初めて体験するこのお菓子、とても好きな味でした。",[10,43,44],{},[19,45],{"className":46,"src":50,"alt":22,"width":51,"height":52},[47,48,49],"aligncenter","size-full","wp-image-462","\u002Fimg\u002F2017\u002F05\u002F76_p03.jpeg",620,420,[10,54,55],{},"器は、よく足を運ぶ鎌倉のギャラリーＮＥＡＲで購入した、矢澤寛彰さんの作品。たまたま立ち寄った個展で、気に入って手に入れたうつわです。矢澤さんは、鎌倉出身で鎌倉彫が稼業のお宅で生まれ育ったそうですが、ご本人は漆器作家。「（私は）扱いが雑だから…」とお話しした際、「漆だからといって保管せずに毎日使って欲しいし、日常使いをしても大丈夫ですよ」と言われたので、お菓子を入れたり、カブラ蒸しや揚げ出し豆腐などを入れたり、安心して普段使いをしています。",[10,57,58,59,61,62,64],{},"さて、我が家の食卓を少しご紹介。",[36,60],{},"\n１年中、保存食つくりをしている私ですが、２月は野菜の端境期なので、保存食つくりは少しお休みして、のんびりする時期です。後半から春食材が少しずつ出まわりますが、前半から我が家の食卓をにぎわすのが〝菜の花〟です。",[36,63],{},"\n菜の花ごはんが毎日のように登場します(笑)。菜の花を茹でるときは、スジ(皮)を取ります。そうすることで花と茎を分けなくても均一に茹るから。そのスジもやわらかく茹でて、おひたしや辛子和えにし、炊きあがったご飯に混ぜたのが、菜の花ごはんです。菜の花料理は、肉巻、サラダ、昆布〆、天ぷらなど、バリエーションが豊富なので、飽きることがありません。春の香りが感じられますよ。",{"title":22,"searchDepth":66,"depth":66,"links":67},2,[],[69,70],"hidakazuwo","column","撮影／山川修一（扶桑社）、取材・文／田中ゆう子（扶桑社）","2017-02-09T13:02:42","md",[75],{"name":76,"photos":77,"price":79,"bestBefore":80,"shop":81,"link":89},"ゆきごろも",[78],"\u002Fimg\u002F2017\u002F05\u002F76_p04.jpeg","4,289円／6個入り（税込・送料別）","2週間",{"name":82,"address":83,"tel":84,"fax":85,"hours":86,"holiday":87,"url":88},"松琴堂","山口県下関市南部町2-5","083-222-2834","083-235-0100","9：00～18：00","日曜、祝日","http:\u002F\u002Fwww.shokindo.com\u002F","http:\u002F\u002Fwww.shokindo.com\u002Fitem\u002F21\u002F",{},true,"\u002Fcolumn\u002Fhidakazuwo\u002F459",null,{"title":5,"description":12},false,"column\u002Fhidakazuwo\u002F459",[98,99,100,101,102],"山口","連載","手土産","スイーツ","和菓子",459,"ye3Ent4caNWBHrKDTpS7i-rRP3ro8y3cx19X6yc0kQE",{"rankingPosts":106,"keywords":152},[107,117,125,136,144],{"path":108,"title":109,"description":22,"date":110,"category":111,"columnist":112,"tags":113,"image":116},"\u002Fgourmet\u002F53823","人気NO.1の道の駅「川場田園プラザ」が発信するプレミアムなヨーグルトとチーズ","2024-11-29T13:23:03","gourmet","pd",[114,115,99],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":118,"title":119,"description":22,"date":120,"category":111,"columnist":112,"tags":121,"image":124},"\u002Fgourmet\u002F40178","京都土産で大人気「阿闍梨餅（あじゃりもち）」で有名なお店、満月。その名をとった看板菓子「満月」にも注目！","2024-03-11T16:26:59",[99,122,123],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":126,"title":127,"description":22,"date":128,"category":111,"columnist":93,"tags":129,"image":135},"\u002Fgourmet\u002F17040","人気上昇中！ 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