[{"data":1,"prerenderedAt":404},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkinoshitaaoi\u002F8218":3,"sidebar":254,"main-footer:\u002Fcolumn\u002Fkinoshitaaoi\u002F8218:column:kinoshitaaoi::":316},{"id":4,"title":5,"body":6,"categories":225,"category":227,"columnist":226,"credit":228,"date":229,"description":33,"extension":230,"image":231,"items":228,"meta":232,"navigation":233,"path":234,"recommend":228,"relations":228,"seo":235,"showDate":236,"stem":237,"tags":238,"wpId":240,"writer":241,"__hash__":253},"posts\u002Fcolumn\u002Fkinoshitaaoi\u002F8218.md","発酵調味料23　酢",{"type":7,"value":8,"toc":222},"minimark",[9,16,20,23,37,43,50,56,65,71,77,95,101,109,118,142,145,151,157,169,175,181,184,192,198,201,213],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"はじめまして。インナービューティープランナーの友松ゆいです。",[17,21,22],{},"日本の伝統の和や発酵のおうちごはんを通して、心と身体、そして家族や大事な人を結ぶことができることをお伝えしていきたいと思っています。",[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\u002F08\u002F7ddb0c8f1297b25f821f302fceee462f.jpg","","lazy",465,350,[24,38,40],{"className":39},[27,28],[30,41],{"src":42,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F08\u002F15f843d5f0c8b7a3209ef017d1023e4a.jpg",[17,44,45,46,49],{},"私のふるさとは京都府南丹市。京都府のほぼ中央に位置する自然豊かなこの町は、誰が訪れても、どこか懐かしくなるようなそんな風景が広がっています。丹波黒豆、丹波栗や松茸などの他に京野菜の生産が盛んです。",[47,48],"br",{},"\n私は離れて10年以上になりますが、帰ると新鮮な野菜やお米がすぐそこにあるということがこの上ない幸せだと感じます。",[17,51,52,53,55],{},"★おすすめの発酵調味料★",[47,54],{},"\n『お酢』",[17,57,58,59,61,62,64],{},"お酢はワインビネガーやバルサミコ酢など、世界にも多く存在し、お酒と同様に歴史は古い調味料です。なぜなら、お酢はお酒からさらに発酵させ造られたものだからです。",[47,60],{},"\nですので、日本ではやはり、お米から作った「米酢」が一般的ですよね。",[47,63],{},"\n昔から、殺菌効果が高いお酢は保存を高めるために使用されていました。最近では、疲労回復やカルシウム吸収促進などに効果があると報告されています。",[24,66,68],{"className":67},[27,28],[30,69],{"src":70,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F08\u002Fc2bb127bebcb26b0649d34fe7d9afbc1.jpg",[24,72,74],{"className":73},[27,28],[30,75],{"src":76,"alt":33,"loading":34,"width":35,"height":36},"\u002Fimg\u002F2017\u002F08\u002Fed5d1352931a63d34f3b28ead097cc8c.jpg",[17,78,79,80,82,83,85,86,88,89,91,92,94],{},"さて、紹介するのは、飯尾醸造さんの富士酢です。",[47,81],{},"\n京都府の北、天橋立が有名な宮津にあります。",[47,84],{},"\n飯尾醸造さんでは、お酢の原料のお米は無農薬の新米のみ。地元の棚田で作ったお米を使って、酢もともろみ（酒）を仕込み、そこから、昔ながらの“静置発酵法”で、時間と手間をかけてお酢を作られています。",[47,87],{},"\n飯尾醸造さんでは、蔵見学（要予約）が可能で、私も見学させていただきました。",[47,90],{},"\nこだわりや熱い想いを直接聞くと、お料理もますます楽しくなります。ぜひ、行ってみてくださいね。",[47,93],{},"\nそんなこだわりの詰まった富士酢を使ったレシピを紹介します。",[17,96,97,98,100],{},"★活用レシピ★",[47,99],{},"\n「ころころ野菜のネギソー酢がけ」",[24,102,104],{"className":103},[27,28],[30,105],{"src":106,"alt":33,"loading":34,"width":107,"height":108},"\u002Fimg\u002F2017\u002F08\u002F370b29af5bbe3f9de7371eb108b69401.jpg",620,420,[17,110,111,112,114,115,117],{},"【材料】４人分",[47,113],{},"\nエリンギ（1cm角切り）…100ｇ",[47,116],{},"\nなす 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