[{"data":1,"prerenderedAt":376},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F11151":3,"sidebar":225,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F11151:column:kajiyamahazuki::":287},{"id":4,"title":5,"body":6,"categories":208,"category":210,"columnist":209,"credit":211,"date":212,"description":54,"extension":213,"image":214,"items":211,"meta":215,"navigation":111,"path":216,"recommend":211,"relations":211,"seo":217,"showDate":218,"stem":219,"tags":220,"wpId":223,"writer":211,"__hash__":224},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F11151.md","第7回　祝い肴３種",{"type":7,"value":8,"toc":205},"minimark",[9,16,30,36,39,44,58,61,73,76,103,112,115,119,125,127,142,144,153,159,161,165,171,173,182,184,199],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26,27,29],"p",{},"今年も残すところ２か月を切りましたね。",[21,22],"br",{},"\n忙しく毎日を送っていると気が付いたら年末なんてあるのではないでしょうか？最近急に寒くなって冬を実感しました。",[21,25],{},"\n今回はちょっぴり早いですが２回にわたっておせちをご紹介します。",[21,28],{},"\n私がまだまだ小さかった頃は３世代８人の大家族でした。梶山家のおせちはお重につめるという洒落たものではなく。たくさん作られた煮物や昆布巻きが皿いっぱいに盛られたものを家族でつまむといったものでした。お肉がでると姉妹で奪い合い。朝から大喧嘩です。お正月こそ女性が家事（料理）をしないでゆっくり休めるようにおせちを作るという意味もあるくらいなのに、結局祖母や母は色々と作らなきゃいけない状態になっていましたね。",[17,31,32,33,35],{},"おせち料理には新年を迎えるにあたって様々な願いが込められています。",[21,34],{},"\n祝い肴３種はこれがそろえば最低限お正月を迎えられるという、いわば代表的なおせちで黒豆、田作り、数の子と言われています。黒豆はマメに働いてくらせるように。田作りは五穀豊穣。数の子は子孫繁栄。という一見おやじギャグのようですが、願いがたくさんこめられていて日本人のセンスは素晴らしいものだと改めて思いました。ちなみに、関西ではどれか一つがたたきごぼうになるようです。根の深いごぼうのようにその土地に代々続くようにという願いがこめられているようです。地域によって違うのも面白いですね。",[17,37,38],{},"そんなおせち今回は祝い肴３種の黒豆と田作り、数の子の下処理をご紹介します。",[40,41,43],"h4",{"id":42},"黒豆","「黒豆」",[45,46,50],"figure",{"className":47},[48,49],"wp-image","text-center",[51,52],"img",{"src":53,"alt":54,"loading":55,"width":56,"height":57},"\u002Fimg\u002F2017\u002F11\u002Fe908ae1337f2632fb562f137a25d60c3.jpg","","lazy",620,420,[17,59,60],{},"＜材料＞　作りやすい分量",[17,62,63,64,66,67,69,70,72],{},"黒豆　　　250g",[21,65],{},"\n三温糖　　250g",[21,68],{},"\nしょうゆ　大さじ1",[21,71],{},"\n水　　　　1500ml",[17,74,75],{},"＜作り方＞",[17,77,78,79,81,82,84,85,87,88,90,91,93,94,96,97,99,100,102],{},"1．黒豆を流水でさっと洗い、ざるにあげる。皮が破けていたり割れているものは除く。",[21,80],{},"\n2．鍋に水と全ての調味料を入れ、一煮立ちさせたら火を止め、黒豆を入れる 。",[21,83],{},"\n※三温糖を使うことで、コクが出ます。",[21,86],{},"\n3．豆が浮き上がってくるのを防ぐため、キッチンペーパーをかけて鍋のまま常温で一晩置く。",[21,89],{},"\n4．翌日、キッチンペーパーをとり、鍋を強火にかけ、灰汁（アク）が出てきたら丁寧に取り除く。常に豆が煮汁に浸かって、ひたひたの状態を保って煮るのが、きれいに仕上げるポイントです。豆がぐらぐらと踊らないようにゆっくりした火加減になるよう心がけしましょう。",[21,92],{},"\n5．灰汁を取ったらごく弱火にして、丸く切ったオーブンペーパーを乗せ、２重に落とし蓋をして５時間〜８時間程度煮る。",[21,95],{},"\n※落とし蓋とペーパーで二重に蓋をする と乾燥を防ぎ、豆のシワが寄りにくくなります。",[21,98],{},"\n6．豆を一粒取り出し、親指と小指で簡単に潰せるくらいに柔らかくなったら、できあがり。",[21,101],{},"\n7．蓋つきの保存容器に移して、豆が煮汁に浸っている状態で、冷蔵庫で保存する。",[10,104,107],{"className":105},[106],"video",[108,109],"iframe",{"src":110,"title":106,"allowFullScreen":111,"loading":55},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002F-a4JcpqGOXY",true,[113,114],"hr",{},[40,116,118],{"id":117},"田作り","「田作り」",[45,120,122],{"className":121},[48,49],[51,123],{"src":124,"alt":54,"loading":55,"width":56,"height":57},"\u002Fimg\u002F2017\u002F11\u002Fdee2a611c0e0b009d3e2202520c15c9d.jpg",[17,126,60],{},[17,128,129,130,132,133,135,136,138,139,141],{},"ごまめ　40g",[21,131],{},"\n砂糖　　大さじ3",[21,134],{},"\n醤油　　大さじ1",[21,137],{},"\n酒　　　大さじ1",[21,140],{},"\n白ごま　小さじ1",[17,143,75],{},[17,145,146,147,149,150,152],{},"1．ごまめをフライパンに入れ、パリッとするまで乾煎りし、バットに取り出す。",[21,148],{},"\n2．フライパンに砂糖、醤油、酒を入れ、とろみがつくまで中火で煮詰める。",[21,151],{},"\n3．1を入れ、混ぜる。火を止めてから、炒った白ごまを散らす。",[10,154,156],{"className":155},[106],[108,157],{"src":158,"title":106,"allowFullScreen":111,"loading":55},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002F3nFdnyUO3Ew",[113,160],{},[40,162,164],{"id":163},"数の子の下処理","「数の子の下処理」",[45,166,168],{"className":167},[48,49],[51,169],{"src":170,"alt":54,"loading":55,"width":56,"height":57},"\u002Fimg\u002F2017\u002F11\u002Fe3fe510cd60f6986dd1d265be099fa38.jpg",[17,172,60],{},[17,174,175,176,178,179,181],{},"塩数の子　250ｇ",[21,177],{},"\n塩　　　　小さじ1",[21,180],{},"\n水　　　　1000ml",[17,183,75],{},[17,185,186,187,189,190,192,193,195,196,198],{},"1.ボウルに水と塩を入れ、塩数の子を入れる。数の子が浸かっている状態になるよう、水の量を調整します。塩分は0.5パーセントほど。",[21,188],{},"\n2.１０時間ほどかけて3時間毎に水を入れ替える。これを2～３回繰り返す。浸透圧がはたらく塩水を使用することで、数の子から塩が抜けていきます。",[21,191],{},"\n3.少しちぎって食べてみて程よい塩分になれば塩水からあげます。",[21,194],{},"\n塩分を抜きすぎると、えぐみや苦みがでてくるので注意しましょう。",[21,197],{},"\n4.皮をむき、食べやすい大きさに切る。",[10,200,202],{"className":201},[106],[108,203],{"src":204,"title":106,"allowFullScreen":111,"loading":55},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FMYD-_JzLp-8",{"title":54,"searchDepth":206,"depth":206,"links":207},2,[],[209,210],"kajiyamahazuki","column",null,"2017-11-21T11:00:43","md","\u002Fimg\u002F2017\u002F11\u002F01ca64df8370c048c808ba87ae00a4d3.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F11151",{"title":5,"description":54},false,"column\u002Fkajiyamahazuki\u002F11151",[221,222],"連載","梶山葉月",11151,"fQKFmX7wpcvoKV9KK-h5CeQdx_LAZAaBxFXbxzS6PC4",{"rankingPosts":226,"keywords":272},[227,237,245,256,264],{"path":228,"title":229,"description":54,"date":230,"category":231,"columnist":232,"tags":233,"image":236},"\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",[234,235,221],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":238,"title":239,"description":54,"date":240,"category":231,"columnist":232,"tags":241,"image":244},"\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",[221,242,243],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":246,"title":247,"description":54,"date":248,"category":231,"columnist":211,"tags":249,"image":255},"\u002Fgourmet\u002F17040","人気上昇中！ １万円以下の“おひとりさま”おせち５選","2018-11-15T11:00:07",[250,242,251,252,253,254],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":257,"title":258,"description":54,"date":259,"category":231,"columnist":232,"tags":260,"image":263},"\u002Fgourmet\u002F25822","南大阪独自の食文化「油かす」がおいしさの秘密「かすうどん」","2022-07-29T13:52:04",[221,261,262],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":265,"title":266,"description":54,"date":267,"category":231,"columnist":232,"tags":268,"image":271},"\u002Fgourmet\u002F50639","「リアルにうまい！」横浜で創業130年、出川哲朗さんの実家・蔦金商店の「元気のりのり」","2024-10-17T13:35:43",[221,269,270],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[273,274,242,275,250,276,253,277,278,279,251,269,280,281,282,283,284,285,286,234],"ギフト","北海道","羽田美智子","パン","沖縄","スイーツ","高知","鹿児島","手土産","和菓子","チョコ","ご当地","愛媛","海鮮",{"relationPosts":288,"randomPosts":289,"latestPosts":349,"recommendPosts":375},[],[290,299,307,313,320,328,336,343],{"path":291,"title":292,"description":54,"date":293,"category":294,"columnist":232,"tags":295,"image":298},"\u002Fetc\u002F72487","創業60年、岐阜のものづくりが生んだ本格派フォーマル。晴れの日を彩る男の子スーツ","2026-08-20T14:14:40","etc",[296,297,221],"岐阜","社長インタビュー岐阜","\u002Fimg\u002F2026\u002F08\u002Ftitle-image-robe.jpg",{"path":300,"title":301,"description":54,"date":302,"category":231,"columnist":232,"tags":303,"image":306},"\u002Fgourmet\u002F70908","しっとり、ほろり。ふわりと溶ける優しい食感「生ラムネ」のアソートボックス","2026-06-10T10:00:00",[304,305,221],"愛知","社長インタビュー愛知","\u002Fimg\u002F2026\u002F05\u002Fb1745a7fb751cda6197c3be6a7f268ce.jpg",{"path":308,"title":309,"description":54,"date":310,"category":231,"columnist":232,"tags":311,"image":312},"\u002Fgourmet\u002F71685","舞妓さんの可愛い帯留めがヒント。5種の果実が詰まったフルーツ大福「祇園ぽっちり」","2026-06-23T10:27:27",[221,242,243],"\u002Fimg\u002F2026\u002F06\u002Fc419782e0d916755d14b6d2e7e8a5a03.jpg",{"path":314,"title":315,"description":54,"date":316,"category":231,"columnist":232,"tags":317,"image":319},"\u002Fgourmet\u002F71976","レモンピューレの旨みと塩こうじのコク「焼き肉のたれ塩こうじレモンだれ」と、ゆず香る“やまや”の明太子を使用した「めんたいポン酢」","2026-08-21T15:46:45",[250,318,221],"社長インタビュー東京","\u002Fimg\u002F2026\u002F06\u002Ftitle-image-msf.jpg",{"path":321,"title":322,"description":54,"date":323,"category":231,"columnist":232,"tags":324,"image":327},"\u002Fgourmet\u002F70393","生麺のおいしさが続く。広島の屋台ラーメンの味「麺匠碓井 広島中華そば」","2026-05-21T13:26:49",[325,326,221],"広島","社長インタビュー広島","\u002Fimg\u002F2026\u002F05\u002F5ae5dace2dd661e07fbf80babfa19b5a.jpg",{"path":329,"title":330,"description":54,"date":331,"category":231,"columnist":232,"tags":332,"image":335},"\u002Fgourmet\u002F70098","キャンプ飯から大ヒット、20種類以上のスパイスと調味料入り万能スパイス「アウトドアスパイス ほりにし」と全米No.1のグルメソース「ヨシダソース」","2026-05-14T10:40:53",[333,334,221],"和歌山","社長インタビュー和歌山","\u002Fimg\u002F2026\u002F05\u002Ftop.jpg",{"path":337,"title":338,"description":54,"date":339,"category":294,"columnist":232,"tags":340,"image":342},"\u002Fetc\u002F59888","まるでタオルを着る感覚。今治生まれの「コットンパイルTシャツ」","2026-04-13T13:34:41",[285,341,221],"社長インタビュー愛媛","\u002Fimg\u002F2025\u002F09\u002Fe8968f35a31dff3510824e6af1200293.jpg",{"path":344,"title":345,"description":54,"date":346,"category":231,"columnist":232,"tags":347,"image":348},"\u002Fgourmet\u002F71493","銘菓「鶴亀もなか」の贅沢な餡の甘みともっちり新食感！「ひろしま檸の菓（れのか）」","2026-06-19T10:39:53",[221,325,326],"\u002Fimg\u002F2026\u002F06\u002F9d408410884fcada13cdd53c8cbea93a.jpg",[350,357,363,369],{"path":351,"title":352,"description":54,"date":353,"category":210,"columnist":209,"tags":354,"image":356},"\u002Fcolumn\u002Fkajiyamahazuki\u002F15389","第14回　旬の野菜を使ったおもてなしのメニュー②　モンテネグロ産『ナマケモノ・ワイン』に合う「山形のだしをかけた冷たい蕎麦」ほか","2018-07-23T13:00:06",[355,221,222],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":358,"title":359,"description":54,"date":360,"category":210,"columnist":209,"tags":361,"image":362},"\u002Fcolumn\u002Fkajiyamahazuki\u002F15060","第13回　旬の野菜を使ったおもてなしのメニュー①　角濱ごまとうふ総本舗を使った「夏野菜とウニのごま豆腐」ほか","2018-06-28T13:00:42",[280,333,221,222],"\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":364,"title":365,"description":54,"date":366,"category":210,"columnist":209,"tags":367,"image":368},"\u002Fcolumn\u002Fkajiyamahazuki\u002F14333","第12回　春の代名詞、獲れたての筍でつくる「若竹煮」","2018-04-27T15:00:28",[221,222],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":370,"title":371,"description":54,"date":372,"category":210,"columnist":209,"tags":373,"image":374},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[221,222],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764826126]