[{"data":1,"prerenderedAt":307},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F163":3,"sidebar":154,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F163:column:kajiyamahazuki::":216},{"id":4,"title":5,"body":6,"categories":137,"category":139,"columnist":138,"credit":140,"date":141,"description":142,"extension":143,"image":69,"items":140,"meta":144,"navigation":127,"path":145,"recommend":140,"relations":140,"seo":146,"showDate":147,"stem":148,"tags":149,"wpId":152,"writer":140,"__hash__":153},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F163.md","第1回 たけのこごはん",{"type":7,"value":8,"toc":134},"minimark",[9,17,20,32,35,38,50,64,70,94,118,128],[10,11,12,13,16],"p",{},"初めまして。フードコーディネーターの梶山葉月です。",[14,15],"br",{},"\nテレビ番組やＣＭなどで登場する料理の製作や器のスタイリングをしています。",[10,18,19],{},"テレビ番組では数え切れないほどの郷土料理を作ってきました。日本って小さな離れ小島なのに、県によってその風土に合った全く違う料理を食べています。そしてなにより日本は四季があって旬の食材がある。これだけ季節に敏感なのは、日本人だけじゃないでしょうか。すごく素敵ですごくおもしろいって思います！",[10,21,22,23,25,26,28,29,31],{},"私は静岡県の伊豆の田舎で育ちました。実家は小さな小さなミカン農家でした。",[14,24],{},"\n小さいころはほぼ自給自足の生活で、米、お茶、野菜は作っていたし、肉や魚は近所の人とぶつぶつ交換なんてことも。今ではなかなか見ない光景ですね。",[14,27],{},"\n両親は共働きだったので、生活のほとんどをおじいちゃん、おばあちゃんと過ごしていました。自分の味の原点は小さいころに食べていたおばあちゃんの味だと思っています。",[14,30],{},"\n変わった食材や調味料もなかった時代。その味には複雑さは一切なく、シンプルなものでした。",[10,33,34],{},"この連載では、私が食べていた懐かしい味を私流に紹介できたらと思います。",[10,36,37],{},"第１回目は「たけのこごはん」",[10,39,40,41,43,44,46,47,49],{},"春になると実家で数え切れないほどのたけのこがニョキニョキ顔を出します。",[14,42],{},"\nそしてあっという間に竹に成長してしまいます。生命力の強さを感じますね。",[14,45],{},"\nそんなたけのこをシンプルに味わう「たけのこごはん」を紹介します。",[14,48],{},"\nぜひ旬の味を楽しんでみてくださいね。",[51,52,56],"figure",{"className":53},[54,55],"wp-image","text-center",[57,58],"img",{"src":59,"alt":60,"loading":61,"width":62,"height":63},"\u002Fimg\u002F2017\u002F05\u002Fkaji_photo01.jpg","","lazy",700,600,[51,65,67],{"className":66},[54],[57,68],{"src":69,"alt":60,"loading":61,"width":62,"height":63},"\u002Fimg\u002F2017\u002F05\u002Fkaji_photo02.jpg",[10,71,72,73,75,76,78,79,81,82,84,85,87,88,90,91,93],{},"＜材料＞　２～３人前",[14,74],{},"\nたけのこ（下処理済み）・・・１本（200ｇ程度）",[14,77],{},"\n米・・・２合",[14,80],{},"\nＡ かつおだし・・・360㏄",[14,83],{},"\n薄口しょうゆ・・・大さじ２",[14,86],{},"\nみりん・・・小さじ２",[14,89],{},"\n酒・・・大さじ２",[14,92],{},"\n木の芽・・・適宜",[10,95,96,97,99,100,102,103,105,106,108,109,111,112,114,115,117],{},"＜作り方＞",[14,98],{},"\n①　米は水で研いでザルにあげておく。",[14,101],{},"\n②　たけのこは根元の固い部分を包丁で削いで薄めのいちょう切りにして、穂先はくし切りにする。",[14,104],{},"\n③　土鍋に①、②、Ａを入れ、蓋をして強火にする。沸騰したら中火にして２分ほどおき、弱火で10分ほど加熱する。",[14,107],{},"\n④　最後は10秒ほど強火にしてから火を止めて、10分程度蒸らす。",[14,110],{},"\n⑤　よく混ぜ、木の芽をお好みで散らす。",[14,113],{},"\nたけのこはいまがまさに旬！！　せっかくならぜひ生のたけのこを使って春の味を体験してみてください。",[14,116],{},"\nたけのこの下処理はこちらの動画でも詳しく説明しています。",[119,120,123],"div",{"className":121},[122],"video",[124,125],"iframe",{"src":126,"title":122,"allowFullScreen":127,"loading":61},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002Fmf2odFxL0jI",true,[119,129,131],{"className":130},[122],[124,132],{"src":133,"title":122,"allowFullScreen":127,"loading":61},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002Fjhc0MFRXPLA",{"title":60,"searchDepth":135,"depth":135,"links":136},2,[],[138,139],"kajiyamahazuki","column",null,"2017-05-22T11:10:10","初めまして。フードコーディネーターの梶山葉月です。\nテレビ番組やＣＭなどで登場する料理の製作や器のスタイリングをしています。","md",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F163",{"title":5,"description":142},false,"column\u002Fkajiyamahazuki\u002F163",[150,151],"連載","梶山葉月",163,"cKfROjgsZmwqve4_nZpdJn-PKNtJ_rrpwzcVJ5l-G1A",{"rankingPosts":155,"keywords":201},[156,166,174,185,193],{"path":157,"title":158,"description":60,"date":159,"category":160,"columnist":161,"tags":162,"image":165},"\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",[163,164,150],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":167,"title":168,"description":60,"date":169,"category":160,"columnist":161,"tags":170,"image":173},"\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",[150,171,172],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":175,"title":176,"description":60,"date":177,"category":160,"columnist":140,"tags":178,"image":184},"\u002Fgourmet\u002F17040","人気上昇中！ 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ひとさじキーマ」","2026-04-16T11:26:08",[276,277,150],"千葉","社長インタビュー千葉","\u002Fimg\u002F2026\u002F04\u002F63d132baf946a02b17db76db38757d17.jpg",[280,287,294,300],{"path":281,"title":282,"description":60,"date":283,"category":139,"columnist":138,"tags":284,"image":286},"\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",[285,150,151],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":288,"title":289,"description":60,"date":290,"category":139,"columnist":138,"tags":291,"image":293},"\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",[209,292,150,151],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":295,"title":296,"description":60,"date":297,"category":139,"columnist":138,"tags":298,"image":299},"\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",[150,151],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":301,"title":302,"description":60,"date":303,"category":139,"columnist":138,"tags":304,"image":305},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[150,151],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764826586]