[{"data":1,"prerenderedAt":261},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fhidakazuwo\u002F8641":3,"sidebar":113,"main-footer:\u002Fcolumn\u002Fhidakazuwo\u002F8641:column:hidakazuwo::":172},{"id":4,"title":5,"body":6,"categories":76,"category":78,"columnist":77,"credit":79,"date":80,"description":30,"extension":81,"image":82,"items":83,"meta":98,"navigation":99,"path":100,"recommend":101,"relations":101,"seo":102,"showDate":103,"stem":104,"tags":105,"wpId":111,"writer":101,"__hash__":112},"posts\u002Fcolumn\u002Fhidakazuwo\u002F8641.md","第19回　御菓子所 川上屋『さゝめさゝ栗』と安藤雅信さんの豆皿",{"type":7,"value":8,"toc":73},"minimark",[9,16,20,34,40,50,58,61,64,70],[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栗きんとん発祥の地、岐阜県中津川の老舗、川上屋さんの『さゝめさゝ栗』です。秋の風物詩で季節限定が多いの栗きんとんですが、このお菓子は一年中、いただけるとのことで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\u002F10\u002F06b0e7c96151280190cbcbd298a93bd7.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\u002F10\u002F1be98f91402b5acd2d36bb5e6a6871d0.jpg",[17,41,42,43,46,47,49],{},"江戸時代、中山道の宿場町として栄えた中津川宿は、栗の産地でも有名。栗きんとんには、甘露煮がありますが、中津川が発祥の栗きんとんは、茹で栗や蒸し栗に砂糖をまぜたもの。秋になると町全体が栗きんとんで盛り上がり、観光バスが並ぶほど人気です。そのなかでも川上屋さんは、1864年創業の老舗中の老舗で、遠方から訪れるファンもたくさん。ひとつひとつを丁寧に手づくりしているため、上品な味わいの和菓子がそろっているお店です。",[44,45],"br",{},"\n「秋はこれを食べないと」という方の多く、もちろん私もその一人。ですが、川上屋さんは、栗の収穫期に新鮮な栗を使うことにこだわっているため、季節限定です。そこで、栗きんとんが一年を通して味わえる『さゝめさゝ栗』に注目しました。",[44,48],{},"\n川上屋さんの栗きんとんは、蒸した栗に少し粒を残しつつ砂糖を加えて炊き上げるため、自然な淡黄色がきれいで、栗本来の豊かな風味が楽しめます。『さゝめさゝ栗』は、その栗きんとんを蒸し羊羹で包んでいるため、“中津川の栗きんとん”をしっかりと味わえる、とても手の込んだ和菓子。栗きんとんのしっとり感と蒸し羊羹らしいもっちり感、ふたつの異なる食感がおいしさを高めています。また、栗きんとんは素材を活かしたあっさりとした甘さ、羊羹はしっかりと甘め、そのバランスも絶妙です。竹皮で包まれた風情にも惹かれますね。自分用はもちろん、贈り物にも喜ばれる一品です。",[21,51,53],{"className":52},[24,25],[27,54],{"src":55,"alt":30,"loading":31,"width":56,"height":57},"\u002Fimg\u002F2017\u002F10\u002F4c6c122d92fb64d2b2e59b66aa0d1558.jpg",620,420,[17,59,60],{},"器は、同じ岐阜県で工房を構える人気陶芸家、安藤雅信さんの豆皿です。大好きな作家さんなので、大小様々な作品を使っていますが、持っている中でも直径10.5cmと小さいタイプ。10年以上前、個展を訪れた際に６枚購入しました。残念ながら震災で1枚割れてしまったので、いまは５枚。普段は、お菓子やおつまみを入れたり、醤油皿にしたり、薬味を入れたり、使い勝手よく活躍しています。安藤さんらしい、やわらかな質感とすっきりとした白がいいですね。",[10,62],{"className":63,"style":14,"ariaHidden":15},[13],[17,65,66,67,69],{},"さて、我が家の食卓を少しご紹介。",[44,68],{},"\n10月の前半は何といっても新米です。我が家では長野からお米が届き、炊き立てのご飯が毎日のごちそう！　になります。お米がおいしいので、家族からは味噌汁と漬物だけでいいと言われ、おかずを何も作らない日が何日もありますよ。よく食べるのは、大根のハリハリ漬けや、キュウリの古漬。古漬けは長野の母の手作りです。夏に収穫したキュウリをしっかりと塩漬けしたもので、水分が出るのでほっそりした漬物。塩を抜いていただきます。塩抜きしたものを酸っぱい醤油汁で煮て佃煮のようにすると、1年ほど食べられる保存食にもなります。新米の季節に、漬物は欠かせないごはんのおともです。",[17,71,72],{},"＜気になる和菓子＞",{"title":30,"searchDepth":74,"depth":74,"links":75},2,[],[77,78],"hidakazuwo","column","＜撮影／山川修一（扶桑社）、取材・文／田中ゆう子（扶桑社）＞","2017-10-05T13:00:11","md","\u002Fimg\u002F2017\u002F10\u002F612effae67fe864532b4bbc2775f6288.jpg",[84],{"name":85,"photos":86,"price":88,"bestBefore":89,"shop":90,"link":97},"さゝめさゝ栗",[87],"\u002Fimg\u002F2017\u002F10\u002Fa2f8e782db81f5e4b0048963d0ae54cb.jpg","3,300円／2本入り（税別・送料別）","5～７日（発送日含む、夏季は5日）",{"name":91,"address":92,"tel":93,"hours":94,"holiday":95,"url":96},"御菓子所 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