[{"data":1,"prerenderedAt":344},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F17300":3,"sidebar":195,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F17300:column:kinoshitaaoi::":256},{"id":4,"title":5,"body":6,"categories":172,"category":174,"columnist":173,"credit":175,"date":176,"description":52,"extension":177,"image":178,"items":175,"meta":179,"navigation":180,"path":181,"recommend":175,"relations":175,"seo":182,"showDate":183,"stem":184,"tags":185,"wpId":188,"writer":189,"__hash__":194},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F17300.md","発酵食品　京都府　松田老舗の『大徳寺納豆』",{"type":7,"value":8,"toc":169},"minimark",[9,16,24,27,30,36,42,56,62,65,83,95,101,107,110,122,130,136,144,160,163],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"みなさま、こんにちは。インナービューティープランナーの峰村咲子です。",[21,22],"br",{},"\n京都にてお出汁を活用したお料理教室や外国人向けの和食レッスンを開催しています。",[17,25,26],{},"大徳寺納豆というものを聞いたことはありますか？　これは寺納豆・浜納豆とも呼ばれるものですが、普通の納豆とは違い粘りは一切ありません。味は醤油や味噌をつめたような濃い味で、お寺での精進料理などによく使われていました。そのまま口にすると少々クセのある味にびっくりするかもしれません。でもこれがだんだんとはまっていきます。",[17,28,29],{},"中国の豆鼓（トウチ）という黒豆を発酵させた調味料に似ており、実際の起源はこの豆鼓のある中国より伝えられたといわれています。大徳寺納豆は煮大豆を塩水と麹菌で発酵させ乾燥させた発酵食品で、普段の料理にはもちろんのこと胃腸の消化機能が落ちているときに1粒口にするのもおすすめです。",[17,31,32,33,35],{},"今回はれんこんのはさみ焼きをご紹介しますが、普段の炒め物に加えたり煮物や汁物に溶かし込んでもおいしいですよ。また、豆鼓の使い方と同じように麻婆豆腐や肉みそを作ってみてもコクのある一品に仕上がります。",[21,34],{},"\n最初はクセがあってうまく使えるかな？ 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