[{"data":1,"prerenderedAt":306},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F14333":3,"sidebar":159,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F14333:column:kajiyamahazuki::":221},{"id":4,"title":5,"body":6,"categories":142,"category":144,"columnist":143,"credit":145,"date":146,"description":133,"extension":147,"image":148,"items":145,"meta":149,"navigation":67,"path":150,"recommend":145,"relations":145,"seo":151,"showDate":152,"stem":153,"tags":154,"wpId":157,"writer":145,"__hash__":158},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F14333.md","第12回　春の代名詞、獲れたての筍でつくる「若竹煮」",{"type":7,"value":8,"toc":139},"minimark",[9,16,20,33,45,54,59,69,96,102,123,136],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"こんにちは。フードコディネーターの梶山葉月です。",[17,21,22,23,26,27,29,30,32],{},"春を感じる代名詞と言えば「筍（たけのこ）」。",[24,25],"br",{},"\n掘りたてはトウモロコシのような香りと甘みがありほくほくです。",[24,28],{},"\n毎年4月の初めから2週間ほどが、伊豆の実家の筍のシーズンです。",[24,31],{},"\n3月後半のこと。待ちきれずに父に連絡をして筍を送ってもらいました。収穫は手のひらサイズの筍4本。",[17,34,35,36,38,39,41,42,44],{},"父が山にいくと、ところどころ土を掘ったあとがあり筍の皮だけが残っていたそう。",[24,37],{},"\nイノシシが筍のおいしさを知っていてまだ顔を出す前の筍だけを食べてしまうそうです。",[24,40],{},"\n土から出た大きな筍は食べないで残したまま。",[24,43],{},"\n「あいつら（イノシシ）は頭いいんだよな、まったく！！」父は嘆くように言っていました。イノシシも人間と同じで、おいしいものを知っているのだなぁと思いました。",[17,46,47,48,50,51,53],{},"そんな貴重な筍で、今回は旬のわかめをあわせた若竹煮をつくりました。",[24,49],{},"\nあっさりとしたお出汁で炊きます。",[24,52],{},"\n第１回でもご紹介した筍の下処理。手間をかけることで春の味が更においしくいただけますよ。",[55,56,58],"h4",{"id":57},"獲れたて筍と旬のわかめの若竹煮","獲れたて筍と旬のわかめの「若竹煮」",[10,60,63],{"className":61},[62],"video",[64,65],"iframe",{"src":66,"title":62,"allowFullScreen":67,"loading":68},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FFBNoArG_nPU",true,"lazy",[17,70,71,72,74,75,77,78,80,81,83,84,86,87,89,90,92,93,95],{},"＜材料＞ 2〜3人前",[24,73],{},"\nタケノコ(下処理済み)・・・250g",[24,76],{},"\nわかめ・・・30g",[24,79],{},"\nだし汁・・・400ml",[24,82],{},"\n薄口しょうゆ・・・大さじ2",[24,85],{},"\n酒・・・大さじ1",[24,88],{},"\nみりん・・・大さじ1",[24,91],{},"\n砂糖・・・小さじ2",[24,94],{},"\n木の芽・・・適量",[10,97,99],{"className":98},[62],[64,100],{"src":101,"title":62,"allowFullScreen":67,"loading":68},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002Fmf2odFxL0jI",[17,103,104,105,107,108,110,111,113,114,116,117,119,120,122],{},"＜作り方＞",[24,106],{},"\n① タケノコは根元の凹凸を取る。",[24,109],{},"\nワンポイント：根元の凹凸は歯ざわりが悪いので、取っておく。",[24,112],{},"\n② 根元は半月切りに、穂先は食べやすい大きさに切る。",[24,115],{},"\nワンポイント：切った際に出る白い石灰は、仕上がりを綺麗にするため取り除く（食べても問題はない）。根元は固く穂先は柔らかいので、部位によって切り方を変えることで、より食べやすくなる。",[24,118],{},"\n③ 鍋にタケノコ、だし汁、すべての調味料を加え、弱めの中火で沸騰してから15分煮る。",[24,121],{},"\n④ 最後にわかめを加え、軽く煮たら完成。お好みで木の芽を飾る。",[124,125,129],"figure",{"className":126},[127,128],"wp-image","text-center",[130,131],"img",{"src":132,"alt":133,"loading":68,"width":134,"height":135},"\u002Fimg\u002F2018\u002F04\u002F5c6a1530c16688c816fb1726dd1dac09.jpg","",620,420,[137,138],"hr",{},{"title":133,"searchDepth":140,"depth":140,"links":141},2,[],[143,144],"kajiyamahazuki","column",null,"2018-04-27T15:00:28","md","\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F14333",{"title":5,"description":133},false,"column\u002Fkajiyamahazuki\u002F14333",[155,156],"連載","梶山葉月",14333,"ve7fnp1egbDDM1reua3SR9NiAPvxRzWevTxdFkJEyqk",{"rankingPosts":160,"keywords":206},[161,171,179,190,198],{"path":162,"title":163,"description":133,"date":164,"category":165,"columnist":166,"tags":167,"image":170},"\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",[168,169,155],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":172,"title":173,"description":133,"date":174,"category":165,"columnist":166,"tags":175,"image":178},"\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",[155,176,177],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":180,"title":181,"description":133,"date":182,"category":165,"columnist":145,"tags":183,"image":189},"\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",[184,176,185,186,187,188],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":191,"title":192,"description":133,"date":193,"category":165,"columnist":166,"tags":194,"image":197},"\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",[155,195,196],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":199,"title":200,"description":133,"date":201,"category":165,"columnist":166,"tags":202,"image":205},"\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",[155,203,204],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[207,208,176,209,184,210,187,211,212,213,185,203,214,215,216,217,218,219,220,168],"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":222,"randomPosts":223,"latestPosts":282,"recommendPosts":305},[],[224,232,238,245,253,259,267,274],{"path":225,"title":226,"description":133,"date":227,"category":165,"columnist":166,"tags":228,"image":231},"\u002Fgourmet\u002F68890","銀座の日本料理レストランから生まれた、職人の手仕事が光る最高級味噌「銀座豉特撰 雅・禅 甘口白糀・禅 熟成赤糀の3点セット」","2026-04-16T11:05:35",[229,230,155],"長野","社長インタビュー長野","\u002Fimg\u002F2026\u002F04\u002F3b3615344e8fdbd18f0dec1939fa1c02.jpg",{"path":233,"title":234,"description":133,"date":235,"category":165,"columnist":166,"tags":236,"image":237},"\u002Fgourmet\u002F69739","モンドセレクション金賞の贅沢。自家焙煎珈琲ドリップパックと職人手作りスイーツのセット","2026-05-12T09:04:52",[195,196,155],"\u002Fimg\u002F2026\u002F05\u002F20c706a5a16882035fa30608674959ab.jpg",{"path":239,"title":240,"description":133,"date":241,"category":242,"columnist":166,"tags":243,"image":244},"\u002Fetc\u002F72153","大切な愛犬のために！ひんやり犬用クールマット「クーラーボード」と食器台「フードボウルテーブル」","2026-07-15T14:29:43","etc",[195,196,155],"\u002Fimg\u002F2026\u002F07\u002Ftitle-image-matumisesakujyo.jpg",{"path":246,"title":247,"description":133,"date":248,"category":165,"columnist":166,"tags":249,"image":252},"\u002Fgourmet\u002F72410","炊飯器で炊くだけ！専門店の自信作「ごちそう鯛めし」と「ごちそう雲丹貝焼きめし」 ","2026-07-24T10:41:55",[250,251,155],"福島","社長インタビュー福島","\u002Fimg\u002F2026\u002F07\u002Ftitle-image-iwaya.jpg",{"path":254,"title":255,"description":133,"date":256,"category":165,"columnist":166,"tags":257,"image":258},"\u002Fgourmet\u002F70192","創業350年。蘇らせた幻の酒米で醸す純米大吟醸「備前雄町100%」と「有機 備前雄町100%」","2026-05-14T10:29:06",[176,177,155],"\u002Fimg\u002F2026\u002F05\u002Fab9c1034d2ca8ed173cff5d6f372cda0.jpg",{"path":260,"title":261,"description":133,"date":262,"category":165,"columnist":166,"tags":263,"image":266},"\u002Fgourmet\u002F70282","箸でほどける柔らかさ。八戸（はちのへ）の海の幸をまるごと味わう「八戸キンメ！ 金目鯛の煮つけ」","2026-05-21T11:24:15",[264,265,155],"青森","社長インタビュー青森","\u002Fimg\u002F2026\u002F05\u002F34434530c570ac95928265cf2c06db17.jpg",{"path":268,"title":269,"description":133,"date":270,"category":165,"columnist":166,"tags":271,"image":273},"\u002Fgourmet\u002F69689","愛媛の「宇和島鯛めし」を自宅で再現！「ご当地冷凍食品大賞」で最高金賞を受賞、旅気分を味わう本格セット","2026-05-08T10:31:18",[219,272,155],"社長インタビュー愛媛","\u002Fimg\u002F2026\u002F04\u002Fd9e0ddcaa227f434be0fbdd01859c752.jpg",{"path":275,"title":276,"description":133,"date":277,"category":165,"columnist":166,"tags":278,"image":281},"\u002Fgourmet\u002F70772","食の楽しみが広がる一本。能登伝統の魚醤「いしる」の濃厚な旨み「いしるだし」","2026-06-01T13:34:05",[279,280,155],"石川","社長インタビュー石川","\u002Fimg\u002F2026\u002F05\u002F2b8be78f31b9382f28d7bb29253de5e1.jpg",[283,290,297,299],{"path":284,"title":285,"description":133,"date":286,"category":144,"columnist":143,"tags":287,"image":289},"\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",[288,155,156],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":291,"title":292,"description":133,"date":293,"category":144,"columnist":143,"tags":294,"image":296},"\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",[214,295,155,156],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":150,"title":5,"description":133,"date":146,"category":144,"columnist":143,"tags":298,"image":148},[155,156],{"path":300,"title":301,"description":133,"date":302,"category":144,"columnist":143,"tags":303,"image":304},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[155,156],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764825658]