[{"data":1,"prerenderedAt":366},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F18760":3,"sidebar":217,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F18760:column:kinoshitaaoi::":278},{"id":4,"title":5,"body":6,"categories":187,"category":189,"columnist":188,"credit":190,"date":191,"description":55,"extension":192,"image":193,"items":190,"meta":194,"navigation":195,"path":196,"recommend":190,"relations":190,"seo":197,"showDate":198,"stem":199,"tags":200,"wpId":203,"writer":204,"__hash__":216},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F18760.md","発酵食品　京都府京都市　村山造酢の「千鳥酢」",{"type":7,"value":8,"toc":184},"minimark",[9,16,24,30,39,45,59,65,68,80,89,101,104,131,143,151,159,175,178],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"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×発酵調味料を活用した料理レッスンや外国人向けにヴィーガン和食の料理教室を開催しております。",[17,25,26,27,29],{},"今回ご紹介する発酵調味料は、京料理の料亭や割烹でも使われている、千鳥酢です。",[21,28],{},"\nお酢は蒸した米に麹菌をつけて、それを酢酸発酵させて作られるので原材料は米のみですが、こちらの千鳥酢には米の他に酒粕が含まれています。そのためか、味は丸みのある、まろやかなお酢に感じます。まろやかかつ酸味が少々控えめなので、料理に使用する際に砂糖などの甘みが少なくても大丈夫。野菜や昆布を漬けておくだけでも美味しいですよ。",[17,31,32,33,35,36,38],{},"そんな千鳥酢で作る焼きサバ寿司の作り方をご紹介します。",[21,34],{},"\nサバに含まれる良質な油や、疲労回復や脂肪燃焼の効果があるお酢の発酵菌を取り入れることができるので、からだを想うごはんにぴったりです。お友達のおうちに遊びに行くときに持って行ってもいいですね。",[21,37],{},"\n時間は少々かかりますが、工程は簡単なのでぜひ作ってみてくださいね。",[17,40,41],{},[42,43,44],"strong",{},"「千鳥酢」を活用したレシピ『焼きサバ寿司』",[46,47,51],"figure",{"className":48},[49,50],"wp-image","text-center",[52,53],"img",{"src":54,"alt":55,"loading":56,"width":57,"height":58},"\u002Fimg\u002F2019\u002F04\u002Fc09913303df6b9ff2cd7ad776a7ac63d.jpg","","lazy",465,350,[46,60,62],{"className":61},[49,50],[52,63],{"src":64,"alt":55,"loading":56,"width":57,"height":58},"\u002Fimg\u002F2019\u002F04\u002F39fd53dc22dce1cdf16f198d50634a25.jpg",[17,66,67],{},"＜材料＞　サバ２切れ分",[17,69,70,71,73,74,76,77,79],{},"サバ･･･2切れ",[21,72],{},"\n千鳥酢･･･大さじ3（45～50ml）",[21,75],{},"\n塩麹･･･大さじ1",[21,78],{},"\n柚子皮･･･1\u002F2個分（または大葉4枚）",[17,81,82,83,85,86,88],{},"（酢飯）",[21,84],{},"\n・ご飯･･･300g",[21,87],{},"\n・昆布･･･1枚（5gほど）",[17,90,91,92,94,95,97,98,100],{},"（調味料A）",[21,93],{},"\n・千鳥酢･･･30ml",[21,96],{},"\n・はちみつ･･･小さじ2",[21,99],{},"\n・塩麹･･･小さじ2",[17,102,103],{},"＜作り方＞",[17,105,106,107,109,110,112,113,115,116,118,119,121,122,124,125,127,128,130],{},"① ジップロックなどの袋にサバ、塩麹、千鳥酢を入れて揉みこみ、30分以上浸けておく。",[21,108],{},"\n② 酢飯を作る。炊飯器に米1カップと同量の水、昆布を入れ、炊飯する。",[21,111],{},"\n③ 炊きたてのご飯300gをボウルに入れ、Ａを少しずつ加え、ご飯を切るように混ぜたら、うちわであおぎツヤを出して冷ます。",[21,114],{},"\n④ １のサバを魚焼きグリル、またはオーブンで焼き目がつくまで焼く。焼いたら骨を抜いておく。",[21,117],{},"\n※フライパンで焼く場合は皮がくっつかないようにクッキングシートを敷き、少量の油をひいて弱火で両面焼く。",[21,120],{},"\n⑤ まな板の上にラップをのせ、その上にサバ1切れを皮を下にして置き、刻んだ柚子皮（または大葉2枚）をのせたら、3の酢飯の半量（150g）を俵型に握り、上にのせる。もう1切れも同様に作る。",[21,123],{},"\n⑥ ラップで包んだら、サバが上になるように置いて、巻きすで上からキュッと押さえ形を整える（巻きすがない場合は、ラップの両側をキャンディのように巻いて締める）",[21,126],{},"\n⑦ 冷蔵庫で2時間以上寝かせて、馴染ませる。",[21,129],{},"\n⑧ 切る際は包んでいたラップを一度外し、新たにラップをサバ寿司の上に軽く覆って、包丁で切る。",[17,132,133,134,136,137,139,140,142],{},"【ポイント】",[21,135],{},"\n・サバの骨抜きは生の状態でしても良いですが、抜きにくいので焼いたあとに手で表面を触りながら抜くと簡単です。",[21,138],{},"\n・酢飯を俵型にまとめる際、ギュッと固めに握っておくと仕上がりのときにくずれにくくなります。",[21,141],{},"\n・サバ寿司を切る際は、かぶせたラップの上から包丁をすばやく動かして切ってください。包丁を一回ごとに布巾などで拭きながら切るとくずれにくいです。",[46,144,146],{"className":145},[49,50],[52,147],{"src":148,"alt":55,"loading":56,"width":149,"height":150},"\u002Fimg\u002F2019\u002F04\u002Faa872010b48e683704f8c0f98aeb19de.jpg",620,420,[46,152,154],{"className":153},[49,50],[52,155],{"src":156,"alt":55,"loading":56,"width":157,"height":158},"\u002Fimg\u002F2019\u002F04\u002Fe5dce604098f875bf3ac30a7267e3afa.jpg",700,600,[17,160,161,162,164,165,167],{},"【おすすめの酢】",[21,163],{},"\n『千鳥酢』／村山造酢株式会社",[21,166],{},[168,169,170],"a",{"href":170,"target":171,"rel":172},"http:\u002F\u002Fchidorisu.co.jp\u002Findex.html","_blank",[173,174],"noopener","noreferrer",[17,176,177],{},"創業は江戸享保という約300年の歴史を持つ、京都の老舗醸造元です。京都の老舗高級料亭や割烹、寿司店など、多くの京料理店で使われ、京都・東山三条にお店を構えています。",[17,179,180,181,183],{},"【器】",[21,182],{},"\n山口県の萩市で作られている萩焼という伝統工芸品です。茶の湯の席で主に用いられます。細かなヒビ模様と温かみのある色合いで、やわらかい風合いがあるうつわです。",{"title":55,"searchDepth":185,"depth":185,"links":186},2,[],[188,189],"kinoshitaaoi","column",null,"2019-04-03T13:00:14","md","\u002Fimg\u002F2019\u002F04\u002F01591589c9b2e37f912865fef57f6c38.jpg",{},true,"\u002Fcolumn\u002Fkinoshitaaoi\u002F18760",{"title":5,"description":55},false,"column\u002Fkinoshitaaoi\u002F18760",[201,202],"京都","連載",18760,{"name":205,"photo":206,"position":207,"description":208,"links":209},"峰村咲子","\u002Fimg\u002F2018\u002F12\u002F8bdd52d7e1432a371a4f0eaa233a3205.jpg","インナービューティープランナー／インナービューティー和食マイスター／インナービューティー美腸マイスター／ヴィーガン和食インストラクター","京都にて料理教室Laugh 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