[{"data":1,"prerenderedAt":406},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F6400":3,"sidebar":253,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F6400:column:kinoshitaaoi::":315},{"id":4,"title":5,"body":6,"categories":214,"category":216,"columnist":215,"credit":217,"date":218,"description":47,"extension":219,"image":142,"items":220,"meta":230,"navigation":231,"path":232,"recommend":217,"relations":217,"seo":233,"showDate":234,"stem":235,"tags":236,"wpId":239,"writer":240,"__hash__":252},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F6400.md","第14回　発酵食材　酒粕",{"type":7,"value":8,"toc":211},"minimark",[9,37,51,57,109,137,145,163,166,172,178,184,190,205],[10,11,15],"div",{"className":12},[13,14],"row","row-3",[10,16,20],{"className":17},[18,19],"col","col-1",[10,21,26],{"className":22},[23,24,25],"component","component-1","richtext",[27,28,29,30,33,34,36],"p",{},"こんにちは、インナービューティープランナーの山口さきです。",[31,32],"br",{},"\n自然が豊かで水のきれいな徳島県で、「おうちごはんの悩みを発酵で解決する」を軸に旬野菜、発酵で作るシンプルな料理を習慣化する教室「山口飲食」を主宰しています。",[31,35],{},"\nおうちごはんの悩みを「発酵」で解決、そんなことがいとも簡単にできてしまう、発酵の魅力をこの連載で少しずつお伝えしています。",[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\u002F0pio.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\u002Fjh.jpeg",[10,58,61],{"className":59},[13,60],"row-5",[10,62,64],{"className":63},[18,19],[10,65,67,79,85,94,103],{"className":66},[23,24,25],[27,68,69,70,72,73,78],{},"今回で2 回目の私のレシピをご紹介します。",[31,71],{},"\n（前回ご紹介の、本みりんの記事は",[74,75,77],"a",{"href":76},"\u002Fcolumn\u002Fkinoshitaaoi\u002F530\u002F","こちら","）",[27,80,81,82,84],{},"”酒粕”日常で冷蔵庫の中に入ってますか？",[31,83],{},"\nこう質問すると、きっと多くの人は”ありません”と答えると思います。",[27,86,87,88,90,91,93],{},"こんな質問をする私も実はかつてそうでした。",[31,89],{},"\nどうしてかと言うと、「粕汁」くらいしか食卓には出てこなかったからです。",[31,92],{},"\nあとは、お正月などに食べていたけんちん鍋くらい。",[27,95,96,97,99,100,102],{},"「酒粕を食べる機会が、他の味噌やみりん、醤油などに比べて極端に少なかったから」",[31,98],{},"\nこの理由に尽きると思います。",[31,101],{},"\n大人になり、“発酵”を学んでいくうちに、酒粕の効能や発酵調味料と腸内環境の関わりなどを知り今では、”食べないともったいない”と考え方が変わりました。",[27,104,105,106,108],{},"そしてどんな食材にも、素材や作り方にこだわったものがあるように、酒粕にも丁寧に作られている酒粕があります。",[31,107],{},"\nそう、丁寧に作られた酒粕は少しお味噌汁に加えたり、炒め物、煮物などに加えると一気に美味しくなります。",[10,110,113],{"className":111},[13,112],"row-6",[10,114,116],{"className":115},[18,19],[10,117,119,125,131],{"className":118},[23,24,25],[27,120,121,122,124],{},"★おすすめの発酵調味料★",[31,123],{},"\n『酒粕』",[27,126,127,128,130],{},"今回は、「酒粕を初めて買う人でも美味しく食べられる」少し洋風なアレンジを効かせたレシピです。",[31,129],{},"\n祖母世代がストーブの上で炙って食べていた酒粕をアレンジし、現代風にオーブンで焼いてチーズのようにして食べられるレシピにしました。",[27,132,133,134,136],{},"★活用レシピ★",[31,135],{},"\n『酒粕で作るグルテンフリーな発酵ブルスケッタ』",[38,138,140],{"className":139},[41,42],[44,141],{"src":142,"alt":47,"loading":48,"width":143,"height":144},"\u002Fimg\u002F2017\u002F07\u002Fuyjh.jpeg",620,420,[27,146,147,148,150,151,153,154,156,157,159,160,162],{},"＜材料＞　作りやすい分量",[31,149],{},"\n酒粕・・・75g",[31,152],{},"\n製菓用米粉・・・25g",[31,155],{},"\n塩麹・・・大さじ1",[31,158],{},"\n米油・・・大さじ2",[31,161],{},"\n粗挽き黒胡椒・・・小さじ⅓",[27,164,165],{},"お好きなぬか漬け・・・適量",[38,167,169],{"className":168},[41,42],[44,170],{"src":171,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002Ferteyr.jpeg",[38,173,175],{"className":174},[41,42],[44,176],{"src":177,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002F3434.jpeg",[38,179,181],{"className":180},[41,42],[44,182],{"src":183,"alt":47,"loading":48,"width":49,"height":50},"\u002Fimg\u002F2017\u002F07\u002Fcfsd.jpeg",[27,185,186,187,189],{},"＜作り方＞",[31,188],{},"\n下準備　オーブンを110度に余熱する",[27,191,192,193,195,196,198,199,201,202,204],{},"1.ビニール袋に酒粕、米粉を加えビニールの上から手でよくもみほぐす。",[31,194],{},"\n2.米油を加えもみ込み、塩麹を加え全体をひとかたまりにまとめる。",[31,197],{},"\n3.オーブンシートの上に2を置き、その上からオーブンシートをかぶせ麺棒で薄く伸ばす。",[31,200],{},"\n4.３をオーブンシートごと 天板にのせ110度のオーブンで70分焼く。焼きあがったら網の上で冷ます。",[31,203],{},"\n5.適当な大きさに切り分け、ぬか漬けをのせる。",[38,206,208],{"className":207},[41,42],[44,209],{"src":210,"alt":47,"loading":48,"width":143,"height":144},"\u002Fimg\u002F2017\u002F07\u002Fd1w.jpeg",{"title":47,"searchDepth":212,"depth":212,"links":213},2,[],[215,216],"kinoshitaaoi","column",null,"2017-06-28T13:50:54","md",[221],{"name":222,"text":223,"photos":224,"shop":226,"text2":228,"link":229},"『酒粕』","\u003Cp>会社創業は明治36年。三芳菊の名前は、「其香芳しく其の色淡く其の味美しきを以て三芳菊と名付ける」との由来があるそうです。伝統ある酒蔵の本物の酒粕が楽しめます。通常インターネットでは酒の通販のみですが、電話でお取り寄せが可能です。\u003C\u002Fp>",[225],"\u002Fimg\u002F2017\u002F07\u002Ffdesr44.jpeg",{"name":227},"三芳菊酒造","\u003Cp>★器★\u003Cbr>\n今回の器は、益子焼。器は使ってこそ生きるものです。手作りならではの温かみを感じますね。器が大好きで、いろんな場所に行き集めています。日本食文化の中でも盛り付け、器は欠かせません。ぜひ愛情をたっぷり注げる器を見つけて、手作りのお料理を盛り付けて目の前の人を楽しませてあげましょう。\u003C\u002Fp>","http:\u002F\u002Fwww.macserver.if.tv\u002Fcgi\u002Fmiyoshikiku2\u002Fmodules\u002Fwordpress1\u002F",{},true,"\u002Fcolumn\u002Fkinoshitaaoi\u002F6400",{"title":5,"description":47},false,"column\u002Fkinoshitaaoi\u002F6400",[237,238],"徳島","連載",6400,{"name":241,"photo":242,"position":243,"description":244,"links":245},"山口さき","\u002Fimg\u002F2017\u002F07\u002Fcdcsdgb.jpeg","インナービューティープランナー","「おうちごはんの悩みを発酵で解決する」を軸に徳島県にて旬野菜、発酵で作るシンプルな料理を暮らしの中で習慣化できる教室、山口飲食を主宰しています。",[246,249],{"label":247,"href":248},"Instagram","https:\u002F\u002Fwww.instagram.com\u002Fsaki.214\u002F",{"label":250,"href":251},"Blog","http:\u002F\u002Fyamaguchi-insyoku.com\u002F","Nxo-N34uzbBYCvO-d2qoPBvLf5KChfuiGJ9DSLwPOOM",{"rankingPosts":254,"keywords":300},[255,265,273,284,292],{"path":256,"title":257,"description":47,"date":258,"category":259,"columnist":260,"tags":261,"image":264},"\u002Fgourmet\u002F53823","人気NO.1の道の駅「川場田園プラザ」が発信するプレミアムなヨーグルトとチーズ","2024-11-29T13:23:03","gourmet","pd",[262,263,238],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":266,"title":267,"description":47,"date":268,"category":259,"columnist":260,"tags":269,"image":272},"\u002Fgourmet\u002F40178","京都土産で大人気「阿闍梨餅（あじゃりもち）」で有名なお店、満月。その名をとった看板菓子「満月」にも注目！","2024-03-11T16:26:59",[238,270,271],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":274,"title":275,"description":47,"date":276,"category":259,"columnist":217,"tags":277,"image":283},"\u002Fgourmet\u002F17040","人気上昇中！ 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