[{"data":1,"prerenderedAt":323},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F18145":3,"sidebar":172,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F18145:column:kinoshitaaoi::":233},{"id":4,"title":5,"body":6,"categories":142,"category":144,"columnist":143,"credit":145,"date":146,"description":49,"extension":147,"image":148,"items":145,"meta":149,"navigation":150,"path":151,"recommend":145,"relations":145,"seo":152,"showDate":153,"stem":154,"tags":155,"wpId":158,"writer":159,"__hash__":171},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F18145.md","発酵食品　大阪府枚方市　北村みそ本家の「菊人形みそ」",{"type":7,"value":8,"toc":139},"minimark",[9,16,24,30,33,39,53,59,62,86,89,98,106,114,130,133],[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前田恵子です。",[21,22],"br",{},"\n大阪府枚方市在住でインナービューティー×発酵をかけ合わせた小さなお料理教室「keikofood 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だし汁に醤油、味噌を入れて溶く。",[21,93],{},"\n② 土鍋に米、①、ほぐしたきのこを入れ蓋をして中火で火にかけ、沸騰したら弱火にして12分加熱する。",[21,96],{},"\n③ 炊き上がったら器に盛り、三つ葉を飾る。",[40,99,101],{"className":100},[43,44],[46,102],{"src":103,"alt":49,"loading":50,"width":104,"height":105},"\u002Fimg\u002F2019\u002F02\u002F4528b3bafd6773ccdadd6c3f364306c2.jpg",620,420,[40,107,109],{"className":108},[43,44],[46,110],{"src":111,"alt":49,"loading":50,"width":112,"height":113},"\u002Fimg\u002F2019\u002F02\u002Ffc5368fe0f7206666473723a738e7ad1.jpg",700,600,[17,115,116,117,119,120,122],{},"【おすすめの味噌】",[21,118],{},"\n『菊人形みそ』／北村みそ本家",[21,121],{},[123,124,125],"a",{"href":125,"target":126,"rel":127},"https:\u002F\u002Fkitamuramiso.jimdo.com\u002F","_blank",[128,129],"noopener","noreferrer",[17,131,132],{},"北村みそ本家は明治16年に大阪の天満で創業しました。大正10年に枚方に工場を作りそのまま今も枚方で味噌作りをされています。30～40年ぐらい前から枚方市内の公立の小学校や保育所などで北村みその味噌が使われているので、子どもたちにはなじみの味ともいえますね。赤みそ、白みそ、おかず味噌、甘酒、酒粕なども扱っています。",[17,134,135,136,138],{},"【器】",[21,137],{},"\n「rokuro 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