[{"data":1,"prerenderedAt":323},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F8728":3,"sidebar":171,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F8728:column:kajiyamahazuki::":233},{"id":4,"title":5,"body":6,"categories":154,"category":156,"columnist":155,"credit":157,"date":158,"description":52,"extension":159,"image":160,"items":157,"meta":161,"navigation":115,"path":162,"recommend":157,"relations":157,"seo":163,"showDate":164,"stem":165,"tags":166,"wpId":169,"writer":157,"__hash__":170},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F8728.md","第5回　おいなりさん",{"type":7,"value":8,"toc":151},"minimark",[9,16,39,42,56,62,74,86,107,116,119,133,145],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26,27,29,30,32,33,35,36,38],"p",{},"秋になると私の田舎は五穀豊穣を願って近くの神社で秋祭りがあります。",[21,22],"br",{},"\nそんなお祭りごとによく作っていたのが「おいなりさん」。縁起がよく、神輿を担いだ休憩の間にもパクっと口にほおばることができたのも理由の一つ。",[21,25],{},"\nうちには子供の私がすっぽり隠れてしまいそうな大きな木桶（飯台）があり、椅子にのって大きなしゃもじですし飯を切るのが私の仕事でした。あつあつの湯気が立ち上るごはんに、すし酢がかかると酢のなんとも言えない香りが広がります。",[21,28],{},"\nすし飯を桶いっぱいに広げると両手でうちわを持って力いっぱい仰ぎます。全力で仰ぐので私の電池が切れるのもはやい！途中、おばあちゃんに代わってもらってやっぱり自分でやりたいとうちわを奪って仰いでいたのを思い出します。",[21,31],{},"\nたっぷりとだしを含ませたお揚げに、ご飯を詰める作業は私にとっては工作のような時間。",[21,34],{},"\nおばあちゃんに詰める方法をおそわりながら、スムーズに詰められるようになるととても嬉しかったです。",[21,37],{},"\nこれからのシーズンお弁当やホームパーティにも最適ですね。きれいに詰めるポイントを押さえながらぜひ試してみてくださいね。",[17,40,41],{},"●おいなりさん　20個分",[43,44,48],"figure",{"className":45},[46,47],"wp-image","text-center",[49,50],"img",{"src":51,"alt":52,"loading":53,"width":54,"height":55},"\u002Fimg\u002F2017\u002F09\u002F2053ffc5b7c0d7845a089a903c24efaa.jpg","","lazy",465,350,[43,57,59],{"className":58},[46,47],[49,60],{"src":61,"alt":52,"loading":53,"width":54,"height":55},"\u002Fimg\u002F2017\u002F09\u002F47f95ed232a4912685922665cc139fb0.jpg",[17,63,64,65,67,68,70,71,73],{},"材料",[21,66],{},"\n・油揚げ　10枚",[21,69],{},"\n・すし飯　350g",[21,72],{},"\n・白ごま　小さじ2",[17,75,76,77,79,80,82,83,85],{},"A",[21,78],{},"\n・だし汁　2カップ",[21,81],{},"\n・しょうゆ　70ml",[21,84],{},"\n・砂糖　50g",[17,87,88,89,91,92,94,95,97,98,100,101,103,104,106],{},"1、油揚げは菜箸でのばす。そうすることで開きやすくなる。",[21,90],{},"\n2、1を半分にきり手で中をひらき、沸騰したお湯で１分ほど煮て油抜きをする。ザルにあげて水分をぬく。",[21,93],{},"\n3、鍋にAと2を並べて入れ、落し蓋をして中火にかけ汁気がなくなるまで１５分ほど煮詰める。火を止めて落し蓋をしたまま冷ます。",[21,96],{},"\n4、すし飯に白ごまを混ぜ合わせる。",[21,99],{},"\n5、4を12等分にして軽く握っておく。",[21,102],{},"\n6、3を両手で挟み、汁を絞る。",[21,105],{},"\n7、6に5を詰めて口を閉じて、閉じ目をしたにして並べる。",[10,108,111],{"className":109},[110],"video",[112,113],"iframe",{"src":114,"title":110,"allowFullScreen":115,"loading":53},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FZjPSGDQjG18",true,[17,117,118],{},"●基本のすし飯",[17,120,64,121,123,124,126,127,129,130,132],{},[21,122],{},"\n・炊き立てごはん　2合分（650ｇ～700ｇ程度）",[21,125],{},"\n・酢　50ｍｌ",[21,128],{},"\n・砂糖　大さじ２",[21,131],{},"\n・塩小さじ１",[17,134,135,136,138,139,141,142,144],{},"①酢、砂糖、塩を合わせよく混ぜておく。（酢が飛んでしまうので加熱しない）",[21,137],{},"\n②炊き立てのご飯に①を回しかけしゃもじで切るようにまぜる。",[21,140],{},"\n③うちわでよく仰いで冷ます。",[21,143],{},"\n④濡れふきんをかけて乾燥を防ぐ。",[10,146,148],{"className":147},[110],[112,149],{"src":150,"title":110,"allowFullScreen":115,"loading":53},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FdeZb1LLbFKI",{"title":52,"searchDepth":152,"depth":152,"links":153},2,[],[155,156],"kajiyamahazuki","column",null,"2017-09-22T13:00:31","md","\u002Fimg\u002F2017\u002F09\u002Fe43f508ee861e802328b54cc1c0d8f9d.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F8728",{"title":5,"description":52},false,"column\u002Fkajiyamahazuki\u002F8728",[167,168],"連載","梶山葉月",8728,"v7uhhlSyYv-e7w4253W8X75NYO7I6nX5oy-fvxU3hSQ",{"rankingPosts":172,"keywords":218},[173,183,191,202,210],{"path":174,"title":175,"description":52,"date":176,"category":177,"columnist":178,"tags":179,"image":182},"\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",[180,181,167],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":184,"title":185,"description":52,"date":186,"category":177,"columnist":178,"tags":187,"image":190},"\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",[167,188,189],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":192,"title":193,"description":52,"date":194,"category":177,"columnist":157,"tags":195,"image":201},"\u002Fgourmet\u002F17040","人気上昇中！ 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ぬれやき煎」と割れ目から染み込む醤油と昆布の旨み「昆布だし わりやき」","2026-06-24T13:25:23",[167,277,278],"茨城","社長インタビュー茨城","\u002Fimg\u002F2026\u002F06\u002Fd2c49daa97653a66576dfbe24a902e6e.jpg",{"path":281,"title":282,"description":52,"date":275,"category":177,"columnist":178,"tags":283,"image":286},"\u002Fgourmet\u002F71800","職人技が光る金沢の味。濃厚な海の旨みと山椒が香る牡蠣佃煮とくるみ煮もなか",[284,285,167],"石川","社長インタビュー石川","\u002Fimg\u002F2026\u002F06\u002F0750b3fc609a0709342c08bfc4c63e52.jpg",{"path":288,"title":289,"description":52,"date":290,"category":177,"columnist":178,"tags":291,"image":294},"\u002Fgourmet\u002F72227","雪国・新潟で磨かれた極上の赤ワイン。華やかな香りが広がる「深雪花」と、樽香が重なる最高級フルボディ「ヘリテイジ 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