[{"data":1,"prerenderedAt":250},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fhidakazuwo\u002F478":3,"sidebar":103,"main-footer:\u002Fcolumn\u002Fhidakazuwo\u002F478:column:hidakazuwo::":162},{"id":4,"title":5,"body":6,"categories":65,"category":67,"columnist":66,"credit":68,"date":69,"description":12,"extension":70,"image":50,"items":71,"meta":88,"navigation":89,"path":90,"recommend":91,"relations":91,"seo":92,"showDate":93,"stem":94,"tags":95,"wpId":101,"writer":91,"__hash__":102},"posts\u002Fcolumn\u002Fhidakazuwo\u002F478.md","第6回 菓匠 榮太楼『なまどら焼』と中里太亀さんの器",{"type":7,"value":8,"toc":62},"minimark",[9,13,26,32,42,53,56],[10,11,12],"p",{},"今回ご紹介する和菓子は、宮城県塩釜市で100年以上続く老舗和菓子店、菓匠 榮太楼さんの『なまどら焼』です。どら焼きは、和菓子好きの私の中でなぜか優先順位が低いのですが、なまどら焼きはどうかしら？　と気になり、取り寄せました。",[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\u002F79_p01.jpeg","","lazy",465,350,[14,27,29],{"className":28},[17],[19,30],{"src":31,"alt":22,"loading":23,"width":24,"height":25},"\u002Fimg\u002F2017\u002F05\u002F79_p02.jpeg",[10,33,34,35,38,39,41],{},"いまでは全国で販売されているなまどら焼きは、もともとは宮城県が発祥だそう。一般的な商品は、クリームをサンドしているためか、カステラ生地がつぶれやすいイメージです。ところが、榮太楼さんは歴史ある老舗和菓子店だけあって、カステラ生地がふっくら厚手！　あんこのどら焼きは１個食べると満腹になりがちですが、こちらは、ふわっとした生地と生クリームでとても軽い食べ心地。けっして小さくないのですが、あっという間に食べてしまうほどです。",[36,37],"br",{},"\n今回は、定番のゴマと小豆、季節限定のカフェオレ味のセットを取り寄せました。ゴマクリームは黒ゴマの風味がほんのり口の中に広がり、和菓子のような洋菓子のような味わい。小豆クリームは、小豆がもつ和風テイストとクリーミーな味わいがとてもバランスが良いです。カフェオレは生地にもコーヒーの味がするので、風味が増して印象に残り、コーヒーでいただくと一層おいしくなりました。",[36,40],{},"\n蜂蜜をたっぷり含んでいるという生地はほんのり甘く、軽い食感の生クリームは甘さ控えめ。和菓子と洋菓子の魅力を併せ持つ、子どもからお年寄りまで幅広く好まれるような、やさしい口当たりのお菓子でした。",[10,43,44],{},[19,45],{"className":46,"src":50,"alt":22,"width":51,"height":52},[47,48,49],"aligncenter","size-full","wp-image-481","\u002Fimg\u002F2017\u002F05\u002F79_p03.jpeg",620,420,[10,54,55],{},"器は、佐賀県の陶芸家・中里太亀（たき）さんの器です。10年ほど前に、佐賀県唐津市にある洋々閣という宿に泊まった際に、宿にあるギャラリーで見つけました。唐津焼の象徴は、人間国宝である12代中里太郎右衛門（中里無庵）ですが、太亀さんはそのお孫さん。無庵の五男である父・隆さんの隆太窯で陶作しています。唐津のなかでもモダンさを感じさせる隆太窯。当時知っていましたが、手にしたのは初めてで、うれしくて数枚購入しました。黒い斑点は、鉄分の多い唐津の土の中でもさらに鉄分の多い土を使っていることで現れる表情だそう。独特さはありつつ、温もりを感じさせる作品で、和にも洋にも合う料理を選ばない器です。",[10,57,58,59,61],{},"さて、我が家の食卓を少しご紹介。",[36,60],{},"\n3月の後半になると、近所の海は波打ち際が黒く(！) なります。この正体は、ひじき。大きく長く成長したひじきを漁師さんたちが獲って、何時間も釜で煮てアクを取って〝釜揚げ〟にします。この釜揚げひじきは、生でも食べられ、磯の香とやわらかい食感が楽しめます。生もののため賞味期限が短く、広くは流通していないので、春の風物詩ともいえる食材。我が家では、新タマネギと合わせてシンプルなドレッシング（酢と塩コショウ）で食べたり、煮物やニンニク炒めにしたり。シソと梅干しと和えて、パスタに混ぜてもおいしい！　もちろん乾燥ひじきでもできますが、釜揚げひじきのほうがより、ねっとりしてパスタに良くからむのです。期間限定の食材ですので購入する機会が限られますが、見つけたらぜひ食べてみてください。乾燥ひじきとの違いに驚くと思いますよ。",{"title":22,"searchDepth":63,"depth":63,"links":64},2,[],[66,67],"hidakazuwo","column","撮影／山川修一（扶桑社）、取材・文／田中ゆう子（扶桑社）","2017-03-23T13:23:30","md",[72],{"name":73,"text":74,"photos":75,"price":77,"bestBefore":78,"shop":79,"link":87},"なまどら焼","\u003Cp>※ゴマ、小豆、季節限定のカフェオレの3種類セット。\u003C\u002Fp>",[76],"\u002Fimg\u002F2017\u002F05\u002F79_p04.jpeg","2,906円／15個入り（税込・送料別）","５日（要冷蔵）",{"name":80,"address":81,"tel":82,"fax":83,"hours":84,"holiday":85,"url":86},"菓匠 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