[{"data":1,"prerenderedAt":348},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F6459":3,"sidebar":197,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F6459:column:kinoshitaaoi::":258},{"id":4,"title":5,"body":6,"categories":156,"category":158,"columnist":157,"credit":159,"date":160,"description":161,"extension":162,"image":163,"items":164,"meta":174,"navigation":175,"path":176,"recommend":159,"relations":159,"seo":177,"showDate":178,"stem":179,"tags":180,"wpId":183,"writer":184,"__hash__":196},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F6459.md","第16回　発酵食材　塩麹",{"type":7,"value":8,"toc":153},"minimark",[9,17,23,37,43,49,52,64,70,73,79,85,91,97,118,130,145],[10,11,12,13,16],"p",{},"みなさん、こんにちは。",[14,15],"br",{},"\nインナービューティープランナーの西川三千美です。",[10,18,19,20,22],{},"5月に、兵庫県丹波市へさつまいもの播種体験へ行ってきました。",[14,21],{},"\n丹波市は自然が豊かで空気がとても綺麗な所でした。",[24,25,29],"figure",{"className":26},[27,28],"wp-image","text-center",[30,31],"img",{"src":32,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002F7..jpeg","","lazy",465,350,[24,38,40],{"className":39},[27,28],[30,41],{"src":42,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002F8..jpeg",[10,44,45,46,48],{},"毎日、都会で仕事をしていると、「土に触れる」機会はなかなかないのですが、改めて触れると自然が持つエネルギーを感じることが出来ました。",[14,47],{},"\n1時間ほどの作業でしたが、農家さんは暑い日も寒い日も毎日、作業をしていることを思うと、口に入れる野菜の有難みを改めて感じます。",[10,50,51],{},"秋の収穫がとても楽しみです。",[10,53,54,55,57,58,60,61,63],{},"今回ご紹介するのは、「塩麹」です。",[14,56],{},"\n原材料は麹、塩、水と、とてもシンプル。",[14,59],{},"\n塩よりも甘味が広がり、まろやかな味になります。",[14,62],{},"\n塩分濃度も塩の半分です。",[10,65,66,67,69],{},"私は塩麹を、お酒と合わせて余った野菜に揉み込んで漬物にしたり、お肉やお魚に塗っています。お肉やお魚に塗ると、麹の力で素材が柔らかくなり、味がより一層美味しくなるのでお勧めです。",[14,68],{},"\n今回ご紹介するレシピはきんぴらごぼう。醤油とみりんを使ったものではなく、塩麹を使ったさっぱりとしたきんぴらごぼうです。",[10,71,72],{},"食卓にもう1品ほしい時にぜひご活用してはどうでしょうか？？",[10,74,75,76,78],{},"☆活用レシピ☆",[14,77],{},"\n【彩り野菜の塩麹きんぴら】",[24,80,82],{"className":81},[27,28],[30,83],{"src":84,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002F9..jpeg",[24,86,88],{"className":87},[27,28],[30,89],{"src":90,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002F4..jpeg",[24,92,94],{"className":93},[27,28],[30,95],{"src":96,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F07\u002F5..jpeg",[10,98,99,100,102,103,105,106,108,109,111,112,114,115,117],{},"〈材料〉２人分",[14,101],{},"\nごぼう（千切り）･･･100g",[14,104],{},"\nにんじん（千切り）･･･40g",[14,107],{},"\nピーマン（千切り）･･･40g",[14,110],{},"\n赤・黄パプリカ（千切り）･･･各40g",[14,113],{},"\n酒大さじ2",[14,116],{},"\n塩･･･少々",[10,119,120,121,123,124,126,127,129],{},"塩麹…大さじ1.5~",[14,122],{},"\n醤油…小さじ1",[14,125],{},"\nごま油…小さじ1\u002F2~",[14,128],{},"\n白すりごま…適量",[10,131,132,133,135,136,138,139,141,142,144],{},"【作り方】",[14,134],{},"\n①　鍋に酒を入れ、ごぼう、にんじん、塩をひとつまみ入れ、ごぼうがしんなりするまで",[14,137],{},"\n弱火で蒸し煮する。",[14,140],{},"\n②　①の鍋にピーマン、赤黄パプリカ、塩麹、醤油を入れ、1分程度弱火で火にかける。",[14,143],{},"\n③　ごま油を鍋肌から入れ、ひと混ぜし、お好みで白すりごまをかけて、器にもり完成。",[24,146,148],{"className":147},[27,28],[30,149],{"src":150,"alt":33,"loading":34,"width":151,"height":152},"\u002Fimg\u002F2017\u002F07\u002F2..jpeg",620,420,{"title":33,"searchDepth":154,"depth":154,"links":155},2,[],[157,158],"kinoshitaaoi","column",null,"2017-07-12T13:10:49","みなさん、こんにちは。\nインナービューティープランナーの西川三千美です。","md","\u002Fimg\u002F2017\u002F07\u002F6..jpeg",[165],{"name":166,"text":167,"photos":168,"shop":170,"text2":172,"link":173},"『塩麹』","\u003Cp>塩麹は素材の旨味を引き出す、生きている発酵調味料です。特に手作りの米糀・神話の水「月のしずく」・徳島産自然塩を使用しており、とてもまろやかなお味です。\u003Cbr>\n昔ながらの麹作りをそのまま受け継ぎ、1枚1枚丁寧に糀を作っています。国産米を木桶で蒸し、もろ蓋で麹菌を培養した手作り糀です。\u003C\u002Fp>",[169],"\u002Fimg\u002F2017\u002F07\u002F1..jpeg",{"name":171},"麹屋雨風","\u003Cp>★器★\u003Cbr>\n今回使用した器は「美濃焼」。\u003Cbr>\n縁がお花のようになっていて、和食でも洋食でもどんなジャンルのお料理にも活用出来て、とても便利です。\u003C\u002Fp>","http:\u002F\u002Fwww.amekaze-sakai.com\u002Fshop-koji_kanren.html#K01",{},true,"\u002Fcolumn\u002Fkinoshitaaoi\u002F6459",{"title":5,"description":161},false,"column\u002Fkinoshitaaoi\u002F6459",[181,182],"大阪","連載",6459,{"name":185,"photo":186,"position":187,"description":188,"links":189},"西川三千美","\u002Fimg\u002F2017\u002F07\u002F3..jpeg","インナービューティープランナー","料理を作ることは愛情表現だと思っています。食べたい物を作ることが出来ることも大切ですが、お野菜×日本の発酵調味料をたっぷり使った料理の提案をしています。主にブログで発信中。将来は自宅で食べた後も健康で綺麗でいられるお料理教室を開くことが目標です。",[190,193],{"label":191,"href":192},"Instagram","https:\u002F\u002Fwww.instagram.com\u002Fmichimin0817\u002F",{"label":194,"href":195},"Blog","http:\u002F\u002Fameblo.jp\u002Fmichimi-flowergarden","8BdeEx5nAz8LBFNDfopLDn2VbhlaxaPsODWeQIRRTKk",{"rankingPosts":198,"keywords":243},[199,209,217,228,235],{"path":200,"title":201,"description":33,"date":202,"category":203,"columnist":204,"tags":205,"image":208},"\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",[206,207,182],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":210,"title":211,"description":33,"date":212,"category":203,"columnist":204,"tags":213,"image":216},"\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",[182,214,215],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":218,"title":219,"description":33,"date":220,"category":203,"columnist":159,"tags":221,"image":227},"\u002Fgourmet\u002F17040","人気上昇中！ 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