[{"data":1,"prerenderedAt":326},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F19170":3,"sidebar":177,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F19170:column:kinoshitaaoi::":238},{"id":4,"title":5,"body":6,"categories":149,"category":151,"columnist":150,"credit":152,"date":153,"description":40,"extension":154,"image":155,"items":152,"meta":156,"navigation":157,"path":158,"recommend":152,"relations":152,"seo":159,"showDate":160,"stem":161,"tags":162,"wpId":166,"writer":167,"__hash__":176},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F19170.md","発酵食品　石川県七尾市　鳥居醤油店の「木樽天然仕込醤油」",{"type":7,"value":8,"toc":146},"minimark",[9,16,24,27,30,44,50,53,56,62,68,71,95,98,101,107,113,121,137,140],[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津島よしえです。",[21,22],"br",{},"\n私は石川県でインナービューティーダイエット協会のぬか床レッスン、ビジョン手帳講座を行っています。またwebで石川県の食材の紹介や腸内環境を整える簡単な料理のレシピ、コラムを発信しています。",[17,25,26],{},"醤油は日本人にとって最も身近な調味料です。現在、多くの醤油は後々の工程をスムーズに行える「脱脂加工大豆」という大豆から油を取り除いた加工品が原料として使われています。また、大量生産をされている安価な醤油は製造の過程で、早く醸造させるためにアミノ酸液を加えている場合が多いと言われています。",[17,28,29],{},"伝統的製法の醤油とは、丸大豆、小麦、塩から出来ていて、麹と塩水を入れたもの（もろみ）を１年以上発酵・熟成させた後、圧縮（もろみから醤油を絞り出す）し、火入れ・ろ過したものをさします。日常的に使用する醤油こそこだわり、美味しくて体に良い伝統的製法のものを選ぶ事をおすすめします。",[31,32,36],"figure",{"className":33},[34,35],"wp-image","text-center",[37,38],"img",{"src":39,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F05\u002F440910cda188c55acc94c29681ba9aa7.jpg","","lazy",620,420,[17,45,46,47,49],{},"ご紹介するのは、鳥居醤油店の「木樽天然仕込醤油」です。",[21,48],{},"\n大正１４年創業。現在は三代目の鳥居正子さんがお店を切り盛りし、醤油づくりも手掛けています。醤油はお店の奥の作業場で作られており、木桶で熟成中の醤油のかおりが店内にもふわりと漂い、フォトジェニックで清潔感溢れる空間は本当に素敵です。",[17,51,52],{},"最近はコストのかからないホーロー容器で醤油を熟成させる醤油屋さんが多い中、鳥居醤油店は発酵の主人公である微生物が住みやすい木桶を使っています。また、圧縮には手回しで力のいるジャッキ型の昔ながらの機械を使っていて、原料は地元珠洲産の大豆、中能登産小麦、国産の塩、三温糖（石川では甘い醤油が好まれている）のみ。醤油の元となる麹は、４日間かけて手入れ作業を行い、熟成発酵に２年間かけ丁寧にゆっくりと育て、最後のラベル貼りまで手作業で行っています。",[17,54,55],{},"今回はこの「木樽天然仕込醤油」を使った野菜の熟成醤油漬けをご紹介します。切った野菜を醤油に漬け込んだだけという、簡単なレシピですが加熱しないため醤油そのものの美味しさをダイレクトに感じていただけます。また、野菜から出た水分がじっくり熟成された醤油と混ざり合うことで、格別な美味しさが生まれます。残った漬け込み醤油はいいダシになるため、別の料理に使えますし、そのまま飲んでも美味しいです。市販の醤油ではこの味にはなりません。また見た目がおしゃれなので手土産にも。",[17,57,58],{},[59,60,61],"strong",{},"「木樽天然仕込醤油」を活用したレシピ『やさいの熟成醤油漬け』",[31,63,65],{"className":64},[34,35],[37,66],{"src":67,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F05\u002F47a129a6a904c2751d5dece34dc28aa8.jpg",[17,69,70],{},"＜材料＞　２人分",[17,72,73,74,76,77,79,80,82,83,85,86,88,89,91,92,94],{},"きゅうり（5mm角に切る）･･･1\u002F2本（50g）",[21,75],{},"\nナス（5mm角に切る）･･･１本（70g）",[21,78],{},"\nトマト（種の部分は取り除き5mm角に切る）･･･1\u002F2個（70g）",[21,81],{},"\nセロリ（5mm角に切る）･･･5cm分（30g）",[21,84],{},"\nみょうが･･･１個",[21,87],{},"\nしそ（せん切りにする）･･･２枚分",[21,90],{},"\n生姜（せん切りにする）･･･小さじ１",[21,93],{},"\n木樽天然仕込醤油･･･大さじ１",[17,96,97],{},"\u003C作り方>",[17,99,100],{},"① 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