[{"data":1,"prerenderedAt":324},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F17783":3,"sidebar":176,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F17783:column:kinoshitaaoi::":238},{"id":4,"title":5,"body":6,"categories":158,"category":160,"columnist":159,"credit":161,"date":162,"description":51,"extension":163,"image":164,"items":161,"meta":165,"navigation":166,"path":167,"recommend":161,"relations":161,"seo":168,"showDate":169,"stem":170,"tags":171,"wpId":174,"writer":161,"__hash__":175},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F17783.md","発酵食品　千葉県神崎町　寺田本家の「げんまい塩こうじ」",{"type":7,"value":8,"toc":155},"minimark",[9,16,20,23,26,29,32,35,41,55,58,77,92,95,98,107,113,121,137,140],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"みなさま、こんにちは。お元気にされていますか？　インナービューティープランナー、管理栄養士、木下あおいです。「体の内側から美しくなりたい」そんな女性の体質改善を、料理教室を通しておこなっています。食べて美しくなることは可能です。今回は美肌に特化した発酵レシピをご紹介します。",[17,21,22],{},"ご紹介する商品は、千葉県の酒蔵、寺田本家の「げんまい塩こうじ」。寺田本家は、無農薬、無添加、そして全量昔ながらの生もと造りで寺田本家ならではの独自のお酒を醸し出しているこだわりの酒蔵です。",[17,24,25],{},"私の尊敬するこの酒蔵では、お酒以外にも発酵調味料も扱っています。中でもいちおしの商品が玄米麹を活用したコクが深い玄米塩麹。玄米の高い栄養素をいただける調味料です。旨味が強く、野菜との相性も、とても良いです。そのままドレッシングにしても、調理中に加えても、どちらも美味しくいただけます。",[17,27,28],{},"こちらを活用して、腸内環境を活性化し、野菜の栄養で更に美肌度アップです。使用する小松菜はむくみ予防のカリウム、骨や歯を作り、心を安定させるカルシウム、血液の合成や胎児の栄養に欠かせない葉酸が豊富に含まれる優秀野菜。これらの栄養素は水に流れやすいので、汁ごといただける‘あんかけ’はとても良い食べ方です。",[17,30,31],{},"そこに、代謝アップのビタミンＢ群を含むきのこ類を加えます。今回は、食感や味わい豊かなエリンギをチョイス。どんなきのこでも合います。さらに、にんにくを加えることで、ビタミンＢ１の吸収率を助けてくれます。そして、皮膚や粘膜を整える美肌野菜として欠かせない、にんじんも摂りいれましょう。仕上げに体内で合成することが出来ない良質なオイル・オメガ３を含む、亜麻仁油を加えることで、にんじんのβカロテンの吸収率を高めながら、お肌の潤いを更に高めていきます。",[17,33,34],{},"作り方は、全体をしんなりさせたら完成、と、とっても簡単。少しピリ辛なので満足度も高いです。ぜひ試してみてくださいませ。",[17,36,37],{},[38,39,40],"strong",{},"「げんまい塩こうじ」を活用したレシピ『お肌うるうる美肌発酵レシピ』",[42,43,47],"figure",{"className":44},[45,46],"wp-image","text-center",[48,49],"img",{"src":50,"alt":51,"loading":52,"width":53,"height":54},"\u002Fimg\u002F2019\u002F01\u002F5d922773d1c20f05e77257890548c766.jpeg","","lazy",620,420,[17,56,57],{},"＜材料＞　２人分",[17,59,60,61,64,65,67,68,70,71,73,74,76],{},"小松菜（３cm幅に切る）･･･６株",[62,63],"br",{},"\nえりんぎ（斜め薄切り）･･･２本",[62,66],{},"\nにんじん（５mm幅の細切り）･･･３cm幅（約40g）",[62,69],{},"\nにんにく･･･１かけ",[62,72],{},"\nしょうが･･･１かけ",[62,75],{},"\n鷹の爪（薄く輪切り）･･･１個",[17,78,79,80,82,83,85,86,88,89,91],{},"Ａ　調味ダレ",[62,81],{},"\n・かつお出汁･･･１\u002F2カップ",[62,84],{},"\n・玄米塩麹･･･小さじ２",[62,87],{},"\n・醤油･･･小さじ１",[62,90],{},"\n・片栗粉･･･小さじ２",[17,93,94],{},"亜麻仁油･･･適量",[17,96,97],{},"＜作り方＞",[17,99,100,101,103,104,106],{},"① 鍋に、水大さじ２（分量外）、えりんぎ、にんじん、小松菜、にんにく、しょうが、鷹の爪をいれ、塩をふり、しんなりするまで弱火で蒸し煮する。",[62,102],{},"\n② よく溶きまぜたＡを入れ、混ぜながらとろみをつけ、火をとめる。味見をし、お好みで味を整える。",[62,105],{},"\n③ 皿に盛り、お好みで亜麻仁油をかける。",[42,108,110],{"className":109},[45,46],[48,111],{"src":112,"alt":51,"loading":52,"width":53,"height":54},"\u002Fimg\u002F2019\u002F01\u002Fba1b741a8d04aa1ef29fd32a806e6acd.jpg",[42,114,116],{"className":115},[45,46],[48,117],{"src":118,"alt":51,"loading":52,"width":119,"height":120},"\u002Fimg\u002F2019\u002F01\u002Ff5e9491c11885cd113292a8aa726b9fd.jpg",700,600,[17,122,123,124,126,127,129],{},"【おすすめの玄米塩麹】",[62,125],{},"\n『げんまい塩こうじ』／寺田本家",[62,128],{},[130,131,132],"a",{"href":132,"target":133,"rel":134},"https:\u002F\u002Fwww.teradahonke.co.jp\u002Fcatalogsauce.html","_blank",[135,136],"noopener","noreferrer",[17,138,139],{},"江戸時代の延宝年間(1673～81)に近江から千葉県神崎町へ移り、以来、酒造りを続けています。「げんまい塩こうじ」は、発芽玄米麹‟かむたち”と自然海塩“海の精”を材料に１年以上の時間をかけて熟成発酵しています。熟成発酵塩麹ならではの深い味わいと、旨みが素材の持ち味を存分に引き出してくれる発酵調味料です。",[17,141,142,143,145,146,148,149,151,152,154],{},"【器】",[62,144],{},"\n今回の器は 愛媛県の作家さん、 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