[{"data":1,"prerenderedAt":365},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F6377":3,"sidebar":214,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F6377:column:kinoshitaaoi::":275},{"id":4,"title":5,"body":6,"categories":175,"category":177,"columnist":176,"credit":178,"date":179,"description":47,"extension":180,"image":171,"items":181,"meta":191,"navigation":192,"path":193,"recommend":178,"relations":178,"seo":194,"showDate":195,"stem":196,"tags":197,"wpId":200,"writer":201,"__hash__":213},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F6377.md","第13回　発酵食材　味噌",{"type":7,"value":8,"toc":172},"minimark",[9,37,51,57,69,75,81,106,143,151,166],[10,11,15],"div",{"className":12},[13,14],"row","row-3",[10,16,20],{"className":17},[18,19],"col","col-1",[10,21,26,30],{"className":22},[23,24,25],"component","component-1","richtext",[27,28,29],"p",{},"こんにちは、インナービューティープランナー／管理栄養士の前田美樹です。",[27,31,32,33,36],{},"今回は、大阪の堺市にある「麹屋雨風」さんの味噌をご紹介します。",[34,35],"br",{},"\n味噌はどんな風に作られるかご存知でしょうか。以前こちらの「みそ作り教室」に参加したことがあります。その時の写真がこちらです。",[38,39,43],"figure",{"className":40},[41,42],"wp-image","text-center",[44,45],"img",{"src":46,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002F9v15sd1.jpeg","","lazy",465,350,[38,52,54],{"className":53},[41,42],[44,55],{"src":56,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002F15f9s65gs.jpeg",[27,58,59,60,62,63,65,66,68],{},"厳選された国産大豆を蒸し、手で潰すところからスタート。",[34,61],{},"\nペースト状になるまで力を入れながら潰していきます。そのあと、米麹と塩を擦り合わせたものを加え、混ぜ合わせていきます。",[34,64],{},"\n空気を抜きながらボール状にまとめ、容器に隙間ができないように詰めていき、重石をして仕込み完了です。",[34,67],{},"\n丁寧な指導のもと、楽しんで体験できました。",[38,70,72],{"className":71},[41,42],[44,73],{"src":74,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002Fhei.jpeg",[38,76,78],{"className":77},[41,42],[44,79],{"src":80,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002Fvnnejo.jpeg",[10,82,85],{"className":83},[13,84],"row-7",[10,86,88],{"className":87},[18,19],[10,89,91,97,100],{"className":90},[23,24,25],[27,92,93,94,96],{},"★おすすめ発酵調味料★",[34,95],{},"\n「味噌」",[27,98,99],{},"本来の味噌作りは、大豆と麹と塩をじっくり発酵させることで出来上がります。この時間をかけて発酵する過程で、もともと大豆にはなかった栄養素（必須アミノ酸やビタミンB群など）が生まれ、健康効果が増すだけでなく、さらに旨味が深まっていきます。",[27,101,102,103,105],{},"ですが市販で売られている味噌の多くは、店頭に並べていても品質が変わらないようにアルコールや熱処理で、“発酵”が止められています。有益な菌も殺菌して店頭に並んでいるケースも沢山あるそうです。",[34,104],{},"\n発酵食品が体に良いと言われる理由、それは目には見えない微生物の力によるものです。免疫力を上げてくれたり、腸内環境を整えて肌をきれいにしてくれたり様々です。その見えないけれど偉大な力を、日頃のお食事で借りて体のうちから磨いていきましょう。",[10,107,110],{"className":108},[13,109],"row-8",[10,111,113],{"className":112},[18,19],[10,114,116,122,128,140],{"className":115},[23,24,25],[27,117,118,119,121],{},"★活用レシピ★",[34,120],{},"\n『ねぎ味噌の焼きおにぎり』",[27,123,124,125,127],{},"＜材料＞（作りやすい分量）",[34,126],{},"\n玄米ごはん・・・お茶碗2杯分",[27,129,130,131,133,134,136,137,139],{},"A 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