[{"data":1,"prerenderedAt":358},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F567":3,"sidebar":210,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F567:column:kinoshitaaoi::":271},{"id":4,"title":5,"body":6,"categories":173,"category":175,"columnist":174,"credit":176,"date":177,"description":178,"extension":179,"image":130,"items":180,"meta":187,"navigation":188,"path":189,"recommend":176,"relations":176,"seo":190,"showDate":191,"stem":192,"tags":193,"wpId":196,"writer":197,"__hash__":209},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F567.md","第6回 発酵食材  醤油",{"type":7,"value":8,"toc":170},"minimark",[9,23,36,45,54,60,66,75,102,105,111,114,125,131,143,167],[10,11,12,13,16,17,19,20,22],"p",{},"はじめまして。インナービューティープランナーの西川三千美です。",[14,15],"br",{},"\nインナービュティーダイエットクッキングサロン大阪校で、社員スタッフとして楽しく働いています。",[14,18],{},"\n私は、大阪府箕面（みのお）市という大阪でも北部の方で生まれ育ちました。",[14,21],{},"\n春は新緑のもみじ、秋は関西随一の美しさを誇る紅葉を楽しむことが出来ます。",[10,24,25],{},[26,27],"img",{"className":28,"src":32,"alt":33,"width":34,"height":35},[29,30,31],"aligncenter","size-full","wp-image-568","\u002Fimg\u002F2017\u002F05\u002F92_p01.jpeg","",620,420,[10,37,38,39,41,42,44],{},"関西有数の紅葉の名所としてみなさまに愛されていますが、実は知る人ぞ知る「ゆずの里」なのです。",[14,40],{},"\n大阪で、ゆずの産地といえば箕面と言われていますよ。",[14,43],{},"\n箕面のゆずは、大粒で香りが高いのでおすすめです。",[10,46,47],{},[26,48],{"className":49,"src":51,"alt":33,"width":52,"height":53},[29,30,50],"wp-image-569","\u002Fimg\u002F2017\u002F05\u002F92_p02.jpeg",683,817,[10,55,56,57,59],{},"日々、料理に携わっている私は、料理を作ることは愛情表現だと思っています。",[14,58],{},"\n素材の味を生かし丁寧に食事を作り、食べること、誰かのために作ることは、食べてくれる人が自然と笑顔になり、自分にとって心が豊かになること。誰かの「美味しい」の一言が幸せを呼んでくれますね。",[10,61,62,63,65],{},"一日三回ある食事。",[14,64],{},"\n料理を通して、幸せになることをお伝えしています。",[67,68,70,74],"h4",{"id":69},"おすすめの発酵調味料醤油",[71,72,73],"strong",{},"★おすすめの発酵調味料★","\n「醤油」",[10,76,77,78,80,81,83,84,86,87,89,90,92,93,95,96,98,99,101],{},"さて、大阪には、原材料にこだわった調味料がたくさんあります。",[14,79],{},"\n今回ご紹介するのは「醤油」。",[14,82],{},"\n醤油は、大豆・小麦を発酵・熟成させたものです。",[14,85],{},"\n大豆と小麦に麹菌をまぜて醤油麹をつくり、酵母と乳酸菌で発酵させます。",[14,88],{},"\n甘味、塩味、酸味、苦味など数々の味を掛け合わせた万能調味料で、",[14,91],{},"\n麹菌、乳酸菌、酵母菌の3つの微生物によって",[14,94],{},"\nアミノ酸やグルタミン酸などのうまみ成分が凝縮されています。",[14,97],{},"\n紫色ともいわれる独特な色合いも発酵によって作り出されるものです。",[14,100],{},"\nまた醤油は火にかけると、旨味と照りが出て、より一層美味しくなりますよ。",[10,103,104],{},"今回は旬の菜の花を使った簡単なレシピをご紹介しますね。",[67,106,108],{"id":107},"活用レシピ",[71,109,110],{},"☆活用レシピ☆",[10,112,113],{},"『菜の花のくるみ和え』（2人分）",[115,116,119],"figure",{"className":117},[118],"wp-image",[26,120],{"src":121,"alt":33,"loading":122,"width":123,"height":124},"\u002Fimg\u002F2017\u002F05\u002F92_p03.jpeg","lazy",465,350,[115,126,128],{"className":127},[118],[26,129],{"src":130,"alt":33,"loading":122,"width":123,"height":124},"\u002Fimg\u002F2017\u002F05\u002F92_p04.jpeg",[10,132,133,134,136,137,139,140,142],{},"＜材料＞",[14,135],{},"\n菜の花（3㎝長さに切る）･･･100g",[14,138],{},"\nにんじん（千切り）･･･20g",[14,141],{},"\nくるみ（粗みじん切り）･･･15g",[10,144,145,146,148,149,151,152,154,155,157,158,160,161,163,164,166],{},"A【合わせ調味料】",[14,147],{},"\n醤油　大さじ2",[14,150],{},"\nみりん　小さじ2",[14,153],{},"\n白すりごま　大さじ1",[14,156],{},"\n白練りごま　小さじ2",[14,159],{},"\n＜作り方＞",[14,162],{},"\n①　Ａをボウルに混ぜ合わせておく。菜の花はたっぷりのお湯に入れ約30秒茹でて、ザルにあげて冷まし水気をしっかり絞る。",[14,165],{},"\n②　Ａのボウルに菜の花、にんじん、くるみを入れ、混ぜ合わせる。",[10,168,169],{},"春は、菜の花が旬ですが、季節の青菜（ほうれん草や小松菜）でも代用して作っていただけます。",{"title":33,"searchDepth":171,"depth":171,"links":172},2,[],[174,175],"kinoshitaaoi","column",null,"2017-04-26T13:34:02","はじめまして。インナービューティープランナーの西川三千美です。\nインナービュティーダイエットクッキングサロン大阪校で、社員スタッフとして楽しく働いています。\n私は、大阪府箕面（みのお）市という大阪でも北部の方で生まれ育ちました。\n春は新緑のもみじ、秋は関西随一の美しさを誇る紅葉を楽しむことが出来ます。","md",[181],{"name":182,"text":183,"photos":184,"link":186},"『糀（はな）しょうゆ』　 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