[{"data":1,"prerenderedAt":327},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F16472":3,"sidebar":177,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F16472:column:kinoshitaaoi::":239},{"id":4,"title":5,"body":6,"categories":154,"category":156,"columnist":155,"credit":157,"date":158,"description":46,"extension":159,"image":160,"items":157,"meta":161,"navigation":162,"path":163,"recommend":157,"relations":157,"seo":164,"showDate":165,"stem":166,"tags":167,"wpId":170,"writer":171,"__hash__":176},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F16472.md","発酵食品　福島県　渡部酒造本店の「酒粕」",{"type":7,"value":8,"toc":151},"minimark",[9,16,20,23,30,36,50,53,59,77,86,94,100,103,112,118,126,142,145],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"こんにちは。インナービューティープランナーの鈴木瑠奈です。",[17,21,22],{},"和食がブームとなり外国人からも注目されている日本酒。お米を麹菌によって発酵させることで醸造させ、製造過程でできたもろみを絞り出した液体が日本酒となり、残った個体が酒粕となります。製造過程で菌がお米の栄養を吸収しやすいように分解してくれるので、普通のお米よりも栄養価は高く、ビタミンが豊富で塩麹と同様に野菜や肉・魚を漬け込むと酵素の力で食材そのものの旨味が増え、栄養価が上がります。",[17,24,25,26,29],{},"私の出身地の福島県は米の産地なので、日本酒だけでなく実は酒粕も多種多様なものが出回っています。そんな酒粕の中でも今回は、渡辺酒造さんの銘酒「雪小町」（純米大吟醸）を絞った後に出る酒粕をご紹介します。市販品と比べて水分が多く柔らかいのが特徴的で、調味料として扱いやすいので、ぜひ試していただきたいです。",[27,28],"br",{},"\n発酵調味料である醤油や味噌は料理の「さしすせそ」に入るため日頃から取り入れやすいのですが、酒粕は同じ発酵食品にもかかわらず、調味料として取りいれる習慣や文化が少ないように感じます。今回は手軽に酒粕を取り入れていただけるよう、ご家庭で常備しやすいさつまいもとひじきを使った酒粕レシピをご提案します。",[17,31,32],{},[33,34,35],"strong",{},"「酒粕」を活用したレシピ『さつまいもとひじきの酒粕和え』",[37,38,42],"figure",{"className":39},[40,41],"wp-image","text-center",[43,44],"img",{"src":45,"alt":46,"loading":47,"width":48,"height":49},"\u002Fimg\u002F2018\u002F09\u002Fab2b9c81d149a991fc3dc354f29439b1.jpg","","lazy",620,420,[17,51,52],{},"＜材料＞　２人分",[17,54,55,56,58],{},"さつまいも（１cm角に切る）･･･1\u002F2本（200g）",[27,57],{},"\n乾燥ひじき（お湯で戻す）･･･5g",[17,60,61,62,64,65,67,68,70,71,73,74,76],{},"Ａ",[27,63],{},"\n・酒粕･･･大さじ１",[27,66],{},"\n・酢･･･大さじ１",[27,69],{},"\n・みりん･･･大さじ１",[27,72],{},"\n・はちみつ･･･大さじ2",[27,75],{},"\n・ねりごま･･･大さじ１",[17,78,79,80,82,83,85],{},"塩･･･少々",[27,81],{},"\nクミンパウダー･･･適量（お好みで）",[27,84],{},"\nピンクペッパー･･･適量（お好みで）",[37,87,89],{"className":88},[40,41],[43,90],{"src":91,"alt":46,"loading":47,"width":92,"height":93},"\u002Fimg\u002F2018\u002F09\u002F55295aa4e78812b178dd479ef2c655e6.jpg",465,350,[37,95,97],{"className":96},[40,41],[43,98],{"src":99,"alt":46,"loading":47,"width":92,"height":93},"\u002Fimg\u002F2018\u002F09\u002F73da8c1a406124d5f60406b104d4d054.jpg",[17,101,102],{},"＜作り方＞",[17,104,105,106,108,109,111],{},"① さつまいもを茹でるまたは電子レンジで加熱して、箸が通るくらいにする。",[27,107],{},"\n② Ａを小鍋に入れて弱火で煮溶かすように加熱する。",[27,110],{},"\n③ ①と②をボウルに入れてヘラでかき混ぜる。塩、お好みでクミンパウダーを加えて味を整え、ピンクペッパーを散らして完成。",[37,113,115],{"className":114},[40,41],[43,116],{"src":117,"alt":46,"loading":47,"width":48,"height":49},"\u002Fimg\u002F2018\u002F09\u002F81a78ea910d778d71c41e191066cf311.jpg",[37,119,121],{"className":120},[40,41],[43,122],{"src":123,"alt":46,"loading":47,"width":124,"height":125},"\u002Fimg\u002F2018\u002F09\u002Fa4d4b8f31450ade134acddf87f489a00.jpg",700,600,[17,127,128,129,131,132,134],{},"【おすすめの酒粕】",[27,130],{},"\n『酒粕』／渡辺酒造本店",[27,133],{},[135,136,137],"a",{"href":137,"target":138,"rel":139},"https:\u002F\u002Fwww.eemise.com\u002F","_blank",[140,141],"noopener","noreferrer",[17,143,144],{},"銘酒「雪小町」純米大吟醸を絞った後に出る酒粕で、使用している米の量が一般的な商品とは異なります。１㎏の酒粕は８㎏ものお米からできています。１ヶ月ほど冷蔵保存すると柔らかくなり、冷凍しても凍りません。酒粕が生きているという証拠です。常温で２～３ヶ月熟成させるとトロトロになり、魚や野菜を漬け込むだけで美味しく栄養価の高い食材になります。",[17,146,147,148,150],{},"【器】",[27,149],{},"\n岐阜県の土岐市、多治見市、瑞浪市、可児市に跨る地域で製作される陶磁器、美濃焼です。特徴がないのが特徴と言われ、日本の陶磁器量生産の約半数を占めています。今回は鈴木秀俊さんの作品を使用しました。",{"title":46,"searchDepth":152,"depth":152,"links":153},2,[],[155,156],"kinoshitaaoi","column",null,"2018-10-31T11:00:35","md","\u002Fimg\u002F2018\u002F09\u002Fd41176896b98549792df6218e0ce52ea.jpg",{},true,"\u002Fcolumn\u002Fkinoshitaaoi\u002F16472",{"title":5,"description":46},false,"column\u002Fkinoshitaaoi\u002F16472",[168,169],"福島","連載",16472,{"name":172,"photo":173,"position":174,"description":175},"鈴木瑠奈","\u002Fimg\u002F2018\u002F07\u002Fef7cd7f9d9cf44800a0de7d4ab16adcb.jpg","インナービューティープランナー／栄養士／調理師","家庭料理をコンセプトにしたカフェの調理全般やメニュー考案に携わりつつレシピ考案、コラム執筆、出張料理や料理イベントを行っています。","QPDe6WtypYZHDmBeP-_Nfpv_NObp-6cjefk6LjKGXw0",{"rankingPosts":178,"keywords":224},[179,189,197,208,216],{"path":180,"title":181,"description":46,"date":182,"category":183,"columnist":184,"tags":185,"image":188},"\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",[186,187,169],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":190,"title":191,"description":46,"date":192,"category":183,"columnist":184,"tags":193,"image":196},"\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",[169,194,195],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":198,"title":199,"description":46,"date":200,"category":183,"columnist":157,"tags":201,"image":207},"\u002Fgourmet\u002F17040","人気上昇中！ 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身入り保証付き「北海道稚内産毛ガニ」と希少な「特大カニ爪」","2026-06-18T10:11:52",[226,282,169],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F06\u002F33e842abf5a34969a43b2f942b7af985.jpg",{"path":285,"title":286,"description":46,"date":287,"category":183,"columnist":184,"tags":288,"image":289},"\u002Fgourmet\u002F68692","新潟の市場から届く海の恵み。黄金比で作る「銀鮭の味噌漬け」と職人仕込みの「銀鮭半身塩干し」","2026-04-16T11:29:04",[169,274,275],"\u002Fimg\u002F2026\u002F04\u002F97af7898e92fa43a08ab43a9b7438fb4.jpg",{"path":291,"title":292,"description":46,"date":293,"category":294,"columnist":184,"tags":295,"image":298},"\u002Fetc\u002F72267","色褪せた家具を美しくよみがえらせる「木製家具にも使える水性ウレタンニス」と、スポンジで手軽に塗れるペースト状ニス「Easy 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