[{"data":1,"prerenderedAt":354},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F19173":3,"sidebar":205,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F19173:column:kinoshitaaoi::":266},{"id":4,"title":5,"body":6,"categories":175,"category":177,"columnist":176,"credit":178,"date":179,"description":55,"extension":180,"image":181,"items":178,"meta":182,"navigation":183,"path":184,"recommend":178,"relations":178,"seo":185,"showDate":186,"stem":187,"tags":188,"wpId":191,"writer":192,"__hash__":204},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F19173.md","発酵食品　大阪府堺市　糀屋雨風の「手づくり糀ぎょうさん生味噌（白味噌）」",{"type":7,"value":8,"toc":172},"minimark",[9,16,24,30,36,39,45,59,65,71,74,89,101,113,116,125,133,141,157,160,166],[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、徳永麻佑です。",[21,22],"br",{},"\nインナービューティーダイエット専門クッキングサロンにて、2ヶ月基礎プログラム（通学・通信）の講師をしており、コラム・レシピ執筆なども行っております。",[17,25,26,27,29],{},"今回ご紹介する発酵調味料は、糀屋雨風「手づくり糀ぎょうさん生味噌（白味噌）」です。",[21,28],{},"\nこの連載で何度も登場している糀屋雨風（大阪府・堺市）は、1689年から続く由緒ある糀屋さん。糀作りも創業以来の伝統を受け継いでおられ、現在でも昔とほとんど変わらない製法で作られています。木桶でお米を蒸して、適温まで冷やし、手作業で麹菌をお米に混ぜ合わせ、室（温室）に入れ、翌朝木箱（もろぶた）に盛り分けられます。藁で編んだコモに水を含ませ、木箱の上にかぶせ、適切な温度を保った後、室から糀を出し、冷却の後、丹精込められた栄養たっぷりの糀が出来上がります。酵素やビタミン類がたっぷり生きた糀です。",[17,31,32,33,35],{},"数ある糀商品の中の1つ「糀ぎょうさん生味噌（白味噌）」。“ぎょうさん”とは、関西の方言で“たくさん”との意味合いがあります。通常の4倍量の「米こうじ」が使用されており、そのまま食べてもすごく甘く、お味噌汁はもちろんの事、お野菜をディップしても美味しくいただける商品になっています。",[21,34],{},"\n原材料は、手作り米こうじ（国産米）、大豆（北海道産鶴娘）、塩。米麹と大豆の配合比率は、４:１。糀の甘さが引き出されている、白味噌です。白味噌好きの方はもちろん、お味噌の美味しさを味わいたい方にはぴったりな味噌になっています。",[17,37,38],{},"こちらの白味噌を使用し、シーザードレッシング風に仕上げました。",[17,40,41],{},[42,43,44],"strong",{},"「糀ぎょうさん生味噌」を活用したレシピ『カラフル春野菜とささみのクリーミーサラダ』",[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\u002F05\u002F9e0a538db9995ec45cab430bc3e10e66.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\u002F05\u002Fe17663e9c89cac38c9f9cb4fd4a972cd.jpg",[46,66,68],{"className":67},[49,50],[52,69],{"src":70,"alt":55,"loading":56,"width":57,"height":58},"\u002Fimg\u002F2019\u002F05\u002F5b0525f4ac801bd59988a0291e4360e7.jpg",[17,72,73],{},"＜材料＞　４人分",[17,75,76,77,79,80,82,83,85,86,88],{},"アスパラガス（斜め2、3cm幅に切る）･･･4本",[21,78],{},"\nスナップエンドウ（斜め1\u002F2等分）･･･6本",[21,81],{},"\nたけのこ水煮（5mm幅に切る）･･･80g",[21,84],{},"\n人参（半月切り）･･･40g",[21,87],{},"\n鶏ささみ･･･80g",[17,90,91,92,94,95,97,98,100],{},"鶏ささみ下処理用Ａ",[21,93],{},"\n・水･･･1000ml",[21,96],{},"\n・酒･･･大さじ1",[21,99],{},"\n・生姜（すりおろし）･･･5g",[17,102,103,104,106,107,109,110,112],{},"調味料Ｂ",[21,105],{},"\n・豆乳･･･大さじ2",[21,108],{},"\n・糀ぎょうさん生味噌･･･小さじ1",[21,111],{},"\n・酢･･･小さじ1",[17,114,115],{},"\u003C作り方>",[17,117,118,119,121,122,124],{},"① 鶏ささみ下処理をする。鍋にＡを入れ、沸騰させる。沸騰した状態で鶏ささみを入れ、２～３分、弱火にかける。火を止めて蓋をして20分ほど蒸らす。予熱を取り、食べやすい大きさにさく。",[21,120],{},"\n② 鍋に水大さじ２（分量外）、アスパラガス、スナップエンドウ、たけのこ水煮、人参を入れ、ひとつまみの塩をふり、鍋に蓋をし、弱火で蒸し煮する。アスパラガス、スナップエンドウが青々としてきたら火を止め、予熱を取る。",[21,123],{},"\n③ 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栗原はるみ」の器になります。栗原はるみさんの「栗」にちなんだ「栗の葉」をモチーフにした、リーフトレーです。新緑の季節にぴったりな、1枚でもすごく存在感のあるお皿。お料理を盛り付けるのはもちろんの事、プチスイーツを並べるなどして、ティータイムも華やかになる1枚です。",[46,167,169],{"className":168},[49,50],[52,170],{"src":171,"alt":55,"loading":56,"width":131,"height":132},"\u002Fimg\u002F2019\u002F05\u002F4a100ddef0899b2947ebca0213e6225b.jpg",{"title":55,"searchDepth":173,"depth":173,"links":174},2,[],[176,177],"kinoshitaaoi","column",null,"2019-05-22T13:00:57","md","\u002Fimg\u002F2019\u002F05\u002F37c34de869fa8241d5cdaff53430c57e.jpg",{},true,"\u002Fcolumn\u002Fkinoshitaaoi\u002F19173",{"title":5,"description":55},false,"column\u002Fkinoshitaaoi\u002F19173",[189,190],"大阪","連載",19173,{"name":193,"photo":194,"position":195,"description":196,"links":197},"徳永 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