[{"data":1,"prerenderedAt":738},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fohkiatsuo\u002F17886":3,"sidebar":586,"main-footer:\u002Fcolumn\u002Fohkiatsuo\u002F17886:column:ohkiatsuo::":646},{"id":4,"title":5,"body":6,"categories":567,"category":569,"columnist":568,"credit":570,"date":571,"description":40,"extension":572,"image":573,"items":570,"meta":574,"navigation":575,"path":576,"recommend":570,"relations":570,"seo":577,"showDate":578,"stem":579,"tags":580,"wpId":584,"writer":570,"__hash__":585},"posts\u002Fcolumn\u002Fohkiatsuo\u002F17886.md","【12月の食日記】",{"type":7,"value":8,"toc":564},"minimark",[9,16,30,44,50,67,78,81,89,95,101,112,114,134,143,152,161,167,173,184,186,191,197,203,214,216,239,245,251,262,264,275,281,287,298,300,305,311,317,328,330,350,356,362,373,375,383,391,393,419,425,431,442,444,461,467,473,484,486,497,503,509,520,522,539,545,551,562],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26,27,29],"p",{},"〇月×日",[21,22],"br",{},"\n12月。早々と今年の仕事納めを宣言し、夕刻から外食産業に貢献すべく、通し営業の「銀座 鮨 み富」に。",[21,25],{},"\n今年度版「東京最高のレストラン」で浅妻千映子さんが書かれている通り、懐かしさがかえって新鮮で。その日に電話して好きな握りを好きな量だけ食べる。以前は当り前だったことが、なぜか幸せに感じてしまう。",[21,28],{},"\nそして近所の銀座シックス地下「海苔弁山登り」で時鮭弁当を購入し、家でワインと本と共に第二ラウンド突入。外食から中食へ。",[31,32,36],"figure",{"className":33},[34,35],"wp-image","text-center",[37,38],"img",{"src":39,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Fd32ded5ecfd546ab4bac8c7a214a51a7.jpg","","lazy",465,350,[31,45,47],{"className":46},[34,35],[37,48],{"src":49,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F76e45f53d714d666227885fabfb17138.jpg",[17,51,52,53,55,56,58,59],{},"SHOP INFORMATION",[21,54],{},"\n▶　店名　銀座 鮨 み富",[21,57],{},"\n▶　URL　",[60,61,62],"a",{"href":62,"target":63,"rel":64},"http:\u002F\u002Fmitomi-sushi.com\u002F","_blank",[65,66],"noopener","noreferrer",[17,68,52,69,71,72,58,74],{},[21,70],{},"\n▶　店名　刷毛じょうゆ　海苔弁山登り",[21,73],{},[60,75,76],{"href":76,"target":63,"rel":77},"http:\u002F\u002Fwww.bento-smiles.com\u002F",[65,66],[79,80],"hr",{},[17,82,19,83,85,86,88],{},[21,84],{},"\nこの日は亀戸「メゼババ」で、いつもとは違う郷土料理を。イタリア・フリウリ州の伝統料理である「ヨータ」というスープを飲んでいるうちに、なんでか子供時代のこととか、両親のことを思い出して泣きそうになった。もちろんイタリアに住んだこともないし、両親は都内の実家でバリバリに元気なんだけど。",[21,87],{},"\nそれなのに人間の不思議な感情を呼び起こす高山シェフの力量と、料理が持っている力ってすごいと感じ入る。",[31,90,92],{"className":91},[34,35],[37,93],{"src":94,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Fa72ea8a647cefdca3689a4bb95b8a177.jpg",[31,96,98],{"className":97},[34,35],[37,99],{"src":100,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F6feb2439b9f1f27a3ed67fcaeb92c4ee.jpg",[17,102,52,103,105,106,58,108],{},[21,104],{},"\n▶　店名　メゼババ",[21,107],{},[60,109,110],{"href":110,"target":63,"rel":111},"https:\u002F\u002Fretty.me\u002Farea\u002FPRE13\u002FARE17\u002FSUB1705\u002F100000849456\u002F",[65,66],[79,113],{},[17,115,19,116,118,119,121,122,124,125,127,128,130,131,133],{},[21,117],{},"\nついにオープンした銀座「ラフィナージュ」。その素晴らしさは改めて伝えたいけれど、オーナーである高良シェフのインタビューを読んで感じ入り、食材を使い切ろうと。",[21,120],{},"\n残念な状態の野菜はみそ汁の出汁に。出汁を取ったカネニニシの鰹節は、大根葉と共に炒ってふりかけに。昆布は佃煮っぽく。",[21,123],{},"\nそしてすっかりレギュラーになった「豚ばらと大根のしみしみ煮」には白菜も入れてみる。あとは「しっとりむね肉のしょうが焼き」。",[21,126],{},"\n上記2品、山脇りこさん「きょうから、料理上手」より、です。",[21,129],{},"\nもちろんむね肉の皮は塩で炒めて大葉と。",[21,132],{},"\nで、牛肉ともやし炒め、塩もみきゅうり＆しらす。",[17,135,136,137,139],{},"高良シェフインタビュー",[21,138],{},[60,140,141],{"href":141,"target":63,"rel":142},"https:\u002F\u002Finitiative.zenb.jp\u002Fvoices\u002Fyasuyuki_takara\u002F?fbclid=IwAR1WlIghRfswot2uvGilVohU3WNYwu-e-QF6q6vpP6xSVir8JVrSdo4wMm8",[65,66],[17,144,145,146,148],{},"カネニニシ",[21,147],{},[60,149,150],{"href":150,"target":63,"rel":151},"https:\u002F\u002Fwww.kaneni24.co.jp\u002F",[65,66],[17,153,154,155,157],{},"きょうから、料理上手",[21,156],{},[60,158,159],{"href":159,"target":63,"rel":160},"https:\u002F\u002Fwww.amazon.co.jp\u002Fdp\u002F4259565982\u002F",[65,66],[31,162,164],{"className":163},[34,35],[37,165],{"src":166,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Ff037d0ef127d0e0dd8b9018b2531186b.jpg",[31,168,170],{"className":169},[34,35],[37,171],{"src":172,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F3feb9ff0f323ca453a6aeaf7f12f9847.jpg",[17,174,52,175,177,178,58,180],{},[21,176],{},"\n▶　店名　レストラン ラフィナージュ",[21,179],{},[60,181,182],{"href":182,"target":63,"rel":183},"https:\u002F\u002Flaffinage.jp\u002F",[65,66],[79,185],{},[17,187,19,188,190],{},[21,189],{},"\nクリスマスを前に、すでに人だかり状態の六本木ヒルズ。出版記念パーティに駆けつけてくださった奥野シェフへのお礼も兼ねてうかがったが、当然のように満席御礼だった「ラブリアンツァ」。魚の美味しさでも定評があり、こちらでいただく牡蠣はいつもうっとりする。この日は３種食べ比べ。",[31,192,194],{"className":193},[34,35],[37,195],{"src":196,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Ff44216319e2a08a3804496a2e14a63e9.jpg",[31,198,200],{"className":199},[34,35],[37,201],{"src":202,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F5559ca646310e0ba4fb97969adec6de1.jpg",[17,204,52,205,207,208,58,210],{},[21,206],{},"\n▶　店名　la Brianza",[21,209],{},[60,211,212],{"href":212,"target":63,"rel":213},"http:\u002F\u002Fwww.la-brianza.com\u002Fla_brianza\u002F",[65,66],[79,215],{},[17,217,19,218,220,221,223,224,226,227,229,230,232,233,235,236,238],{},[21,219],{},"\n2018年2月オープンなのに見逃していた中目黒の逸店イタリアン「onde tokyo」。",[21,222],{},"\n前菜のカルパッチョでまず、心を掴まれる。小田原・早川漁港直送の魚が5種、全て違う味付けで供される。カンパチの子供・庄子など珍しい魚も美味。",[21,225],{},"\n天城軍鶏のモツ煮は、トサカを含めて７、8種とお得感もたっぷり。",[21,228],{},"\nパスタは鯵の骨で出汁を取った、鯵とウイキョウの一皿。",[21,231],{},"\n日本におけるイタリア料理の追求、というテーマもあるからか、しっかりした味つけの割に食後感は軽やか。",[21,234],{},"\nこの日は無かったけれど、中村圭佑シェフが三島出身ということで、生シラスのパスタもスペシャリテとして控えている。これは是非次回食べたい！",[21,237],{},"\n最近、イタリア料理が元気だが、素材を大切にしながら、カジュアルな値段と雰囲気で楽しめる、しかもアラカルトOKというのが、高額＆コースオンリーに疲れてきたグルマンの欲求にぴたりと合ったからかもしれない。",[31,240,242],{"className":241},[34,35],[37,243],{"src":244,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F27c118018cae8386902aa1c45d914cf2.jpg",[31,246,248],{"className":247},[34,35],[37,249],{"src":250,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F57032980c27d3738a935b39040b97392.jpg",[17,252,52,253,255,256,58,258],{},[21,254],{},"\n▶　店名　Onda Tokyo",[21,257],{},[60,259,260],{"href":260,"target":63,"rel":261},"https:\u002F\u002Fwww.onda.tokyo\u002F",[65,66],[79,263],{},[17,265,19,266,268,269,271,272,274],{},[21,267],{},"\n最後に祈るかの如くふっと眼を伏せる。「残心」という言葉が浮かぶ、杉田さんの握り。",[21,270],{},"\nこちらも心を込めて、全身で楽しもうという気持ちになる。",[21,273],{},"\nだから「日本橋牡蠣殻町すぎた」の握りは、より美味しく感じるのかもしれない。",[31,276,278],{"className":277},[34,35],[37,279],{"src":280,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F2560c16490346a8178a93a34b4ca647a.jpg",[31,282,284],{"className":283},[34,35],[37,285],{"src":286,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F6a7cc80cbff098b2e80d2556bde7d386.jpg",[17,288,52,289,291,292,58,294],{},[21,290],{},"\n▶　店名　日本橋蛎殻町 すぎた",[21,293],{},[60,295,296],{"href":296,"target":63,"rel":297},"https:\u002F\u002Ftabelog.com\u002Ftokyo\u002FA1302\u002FA130204\u002F13018162\u002F",[65,66],[79,299],{},[17,301,19,302,304],{},[21,303],{},"\n「東京最高のレストラン」の常連、新大久保「ホルモン船 ホールちゃん」の炙りレバー。この日は羽釜で大量の出汁をとった蜆のスープをベースにした鍋も。牛、豚、そして韓国直輸入の生きたままのいいだこを投入。その後、足だけを切って食べるのだけれど、絶妙の食感でなんとも旨い。",[31,306,308],{"className":307},[34,35],[37,309],{"src":310,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F83c2c7f0283fec9c8fc38eaab814bf93.jpg",[31,312,314],{"className":313},[34,35],[37,315],{"src":316,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F105d48443dfd45ebd29063d98765a9e6.jpg",[17,318,52,319,321,322,58,324],{},[21,320],{},"\n▶　店名　ホルモン船 ホールちゃん",[21,323],{},[60,325,326],{"href":326,"target":63,"rel":327},"https:\u002F\u002Ftabelog.com\u002Ftokyo\u002FA1304\u002FA130401\u002F13113717\u002F",[65,66],[79,329],{},[17,331,19,332,334,335,337,338,340,341,343,344,346,347,349],{},[21,333],{},"\n仕事が片付いた12月は、今まで行けなかったお店を訪れるチャンス。",[21,336],{},"\nそんなわけで江戸川区一之江にある「鮨かの」へ。",[21,339],{},"\n街場の寿司屋であることを大事にしながらも、創意工夫を続ける。",[21,342],{},"\nできそうでいて、なかなか難しいことにチャレンジを続ける誠実なご主人。",[21,345],{},"\nそして下町らしい、和やかな雰囲気を作り上げる女将。",[21,348],{},"\nこの絶妙のコンビネーションが人気の源なのだろう。",[31,351,353],{"className":352},[34,35],[37,354],{"src":355,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Fd0906ed8902f513065294d2a8a536ee4.jpg",[31,357,359],{"className":358},[34,35],[37,360],{"src":361,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F81ccccf1f176c0d54b2d288c9ef8eab3.jpg",[17,363,52,364,366,367,58,369],{},[21,365],{},"\n▶　店名　鮨かの",[21,368],{},[60,370,371],{"href":371,"target":63,"rel":372},"https:\u002F\u002Fsushikano.jp\u002F",[65,66],[79,374],{},[17,376,19,377,379,380,382],{},[21,378],{},"\n急遽、息子の弁当を10分で作らねばならなくなった結果、極めて骨太なフォルムに。",[21,381],{},"\n磯辺揚げと即席大根漬けを仕上げる間に、冷凍ご飯をチン。酒の肴にとっておいた、残りもののつくねハンバーグもチン。えいやっと、生ハムで最後の隙間を埋める！",[31,384,386],{"className":385},[34,35],[37,387],{"src":388,"alt":40,"loading":41,"width":389,"height":390},"\u002Fimg\u002F2019\u002F01\u002F3bb36163d5f17b5c52f57d1bb2b46af2.jpg",620,420,[79,392],{},[17,394,19,395,397,398,400,401,403,404,406,407,409,410,412,413,415,416,418],{},[21,396],{},"\n流行に関係なく、美味しいお店を教えてくれるシェフに導かれ、大久保の中華「千里香」へ。まるでスナックの居抜きのような店内だけれど、素敵なことに、名物の羊肉の串焼きをテーブルの炭火で自分たちで焼いて食べられる。",[21,399],{},"\n言い換えれば焼き手次第で味が変わるということ。",[21,402],{},"\nそして私には有名シェフという強い味方が。",[21,405],{},"\n虚心坦懐に私は一切串に触れず、水餃子（これがまた旨い）とか胡瓜のにんにく和え（これも箸が止まらない）とかを、5年物の紹興酒といただきながら、焼き上がりを待つ。",[21,408],{},"\nさりげなく、思いついたように微妙に串の位置をずらす技術には感嘆しかない。",[21,411],{},"\nなんともいい色に焼き上がったスパイスをまとった羊肉の旨さといったら！",[21,414],{},"\n時々お酢を垂らして食べてみたりすると本当に止まらない。",[21,417],{},"\n一度焼き鳥を焼いてみたい！ とかの野心がある方はぜひ。",[31,420,422],{"className":421},[34,35],[37,423],{"src":424,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Ffe7cee14403eab46cad310028b9d0cb7.jpg",[31,426,428],{"className":427},[34,35],[37,429],{"src":430,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F91bed92c31b47ff5f8385ce8d1485284.jpg",[17,432,52,433,435,436,58,438],{},[21,434],{},"\n▶　店名　千里香",[21,437],{},[60,439,440],{"href":440,"target":63,"rel":441},"https:\u002F\u002Ftabelog.com\u002Ftokyo\u002FA1304\u002FA130404\u002F13009185\u002F",[65,66],[79,443],{},[17,445,19,446,448,449,451,452,454,455,457,458,460],{},[21,447],{},"\n銀座「鮨 からく」さんの30周年記念会。ご主人の戸川さんは20代で独立。今では珍しくないが、30年前である。「あら輝」さんたちが30代の”若手”として騒がれたのが15年前くらいだから、いかにとんでもないことか。しかも銀座で。",[21,450],{},"\n握りを1貫ずつ出したり、「おまかせコース」の値段を初めて明記したのもこちらだという。",[21,453],{},"\n今はワインとの絶妙のマリアージュでも有名だけれど、いつも活気に溢れていて、いい意味で江戸の、みなさんの鮨屋としての矜持を忘れない姿勢がとても素敵。",[21,456],{},"\nリーマンショックでまわりの鮨店がバタバタと閉店する中、店にZ旗を掲げて踏ん張ったと戸川さんは静かに語っていた。",[21,459],{},"\n店を続けるというのは、きっとこういう執念の積み重ねなんだろう。",[31,462,464],{"className":463},[34,35],[37,465],{"src":466,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F0678cb27bada07cbf336b5f6bf0c438d.jpg",[31,468,470],{"className":469},[34,35],[37,471],{"src":472,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F666b5c4916d979ba65375d444567cb66.jpg",[17,474,52,475,477,478,58,480],{},[21,476],{},"\n▶　店名　鮨 からく",[21,479],{},[60,481,482],{"href":482,"target":63,"rel":483},"https:\u002F\u002Fginza-karaku.com\u002F",[65,66],[79,485],{},[17,487,19,488,490,491,493,494,496],{},[21,489],{},"\n都内有名ホテルで活躍してきたソムリエのオーナーが2017年、浜田山にオープンした「エミオン」。腕の確かなベテランシェフの料理は子供から大人まで楽しめるし、店としての柔軟性が高い。",[21,492],{},"\n例えばクリスマスの時期はどの店もクリスマスコースだけになるが、こちらは特別メニューも作りつつ、アラカルトOKを貫く。ひとりでカウンターでワインと料理もいいし、家族でのちょっとしたお祝いなどにも活用できる。",[21,495],{},"\nまさに住宅街に最適のレストランだ。",[31,498,500],{"className":499},[34,35],[37,501],{"src":502,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F22ec13f6ef90a48881c7588136158fd0.jpg",[31,504,506],{"className":505},[34,35],[37,507],{"src":508,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F7d0a25d3b419c7bc2a83cefde3710c1f.jpg",[17,510,52,511,513,514,58,516],{},[21,512],{},"\n▶　店名　EMION",[21,515],{},[60,517,518],{"href":518,"target":63,"rel":519},"http:\u002F\u002Fwww.emion-hamadayama.com\u002F",[65,66],[79,521],{},[17,523,19,524,526,527,529,530,532,533,535,536,538],{},[21,525],{},"\n今年最後の外食は、ずっと行きたかった北池袋「ねぎま」へ。",[21,528],{},"\n閉店の報に多くの人が悲嘆に暮れた、江戸料理の至宝「なべ家」の仲居さんが2017年8月にオープン。",[21,531],{},"\nメインのねぎま鍋に至るまでに、江戸前の卵焼きをはじめとした「ザ・酒の肴」が供される。そして銘柄酒が全て1合900円。小体で温かみのあるカウンターでいただいていると、江戸時代にタイムスリップしたようで、気分は鬼平に。",[21,534],{},"\n白飯は圧倒的に美味く、さらに鍋の出汁と胡椒をかけて「胡椒飯」へと昇華する。",[21,537],{},"\n名店の後継者不足が大きな問題になっているが、こういう形で遺伝子を受け継いでくれると本当にありがたい。3000円台からのコースで、こんな貴重な味を楽しめるなんて。北池袋侮れず。",[31,540,542],{"className":541},[34,35],[37,543],{"src":544,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002Fc5b737fd4e0193666939fd07ffc8d986.jpg",[31,546,548],{"className":547},[34,35],[37,549],{"src":550,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2019\u002F01\u002F6168023815abc8c306218994a6a24904.jpg",[17,552,52,553,555,556,58,558],{},[21,554],{},"\n▶　店名　ねぎま",[21,557],{},[60,559,560],{"href":560,"target":63,"rel":561},"https:\u002F\u002Ftwitter.com\u002F@negimakitaike",[65,66],[79,563],{},{"title":40,"searchDepth":565,"depth":565,"links":566},2,[],[568,569],"ohkiatsuo","column",null,"2019-01-31T13:00:36","md","\u002Fimg\u002F2019\u002F01\u002F6cb2cc738e902663f171f1c50375e716.jpg",{},true,"\u002Fcolumn\u002Fohkiatsuo\u002F17886",{"title":5,"description":40},false,"column\u002Fohkiatsuo\u002F17886",[581,582,583],"東京","鹿児島","連載",17886,"0NpDv2as1I63g_snDuV_p8BwJhoenlYC_zNpuyWwJOA",{"rankingPosts":587,"keywords":632},[588,598,606,616,624],{"path":589,"title":590,"description":40,"date":591,"category":592,"columnist":593,"tags":594,"image":597},"\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",[595,596,583],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":599,"title":600,"description":40,"date":601,"category":592,"columnist":593,"tags":602,"image":605},"\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",[583,603,604],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":607,"title":608,"description":40,"date":609,"category":592,"columnist":570,"tags":610,"image":615},"\u002Fgourmet\u002F17040","人気上昇中！ １万円以下の“おひとりさま”おせち５選","2018-11-15T11:00:07",[581,603,611,612,613,614],"熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":617,"title":618,"description":40,"date":619,"category":592,"columnist":593,"tags":620,"image":623},"\u002Fgourmet\u002F25822","南大阪独自の食文化「油かす」がおいしさの秘密「かすうどん」","2022-07-29T13:52:04",[583,621,622],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":625,"title":626,"description":40,"date":627,"category":592,"columnist":593,"tags":628,"image":631},"\u002Fgourmet\u002F50639","「リアルにうまい！」横浜で創業130年、出川哲朗さんの実家・蔦金商店の「元気のりのり」","2024-10-17T13:35:43",[583,629,630],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[633,634,603,635,581,636,613,637,638,639,611,629,582,640,641,642,643,644,645,595],"ギフト","北海道","羽田美智子","パン","沖縄","スイーツ","高知","手土産","和菓子","チョコ","ご当地","愛媛","海鮮",{"relationPosts":647,"randomPosts":648,"latestPosts":707,"recommendPosts":737},[],[649,655,663,671,678,684,692,700],{"path":650,"title":651,"description":40,"date":652,"category":592,"columnist":593,"tags":653,"image":654},"\u002Fgourmet\u002F70192","創業350年。蘇らせた幻の酒米で醸す純米大吟醸「備前雄町100%」と「有機 備前雄町100%」","2026-05-14T10:29:06",[603,604,583],"\u002Fimg\u002F2026\u002F05\u002Fab9c1034d2ca8ed173cff5d6f372cda0.jpg",{"path":656,"title":657,"description":40,"date":658,"category":592,"columnist":593,"tags":659,"image":662},"\u002Fgourmet\u002F70050","プルンと弾む本場の食感。創業270年の老舗が届ける山形名物「玉こん」","2026-05-14T10:14:27",[660,661,583],"山形","社長インタビュー山形","\u002Fimg\u002F2026\u002F05\u002F30e58b5098264be335576bb4ebc9e543.jpg",{"path":664,"title":665,"description":40,"date":666,"category":592,"columnist":593,"tags":667,"image":670},"\u002Fgourmet\u002F71352","浸透圧で糖分を入れてから煮る丸ごといちごのジャムと、伝統技法で素材をいかしたすっきりした甘みの贅沢フルーツジャム","2026-06-12T09:00:00",[668,669,583],"長野","社長インタビュー長野","\u002Fimg\u002F2026\u002F06\u002F30b7b045ac32331c2ea489d2983e7d4c.jpg",{"path":672,"title":673,"description":40,"date":674,"category":592,"columnist":593,"tags":675,"image":677},"\u002Fgourmet\u002F70261","榮太樓の挑戦！ 明治、大正の伝承をあめ菓子に再現「スイートリップ」とサクサク、ふわっの新食感「板あめ 羽一衣（はねひとえ）」","2026-05-21T11:07:45",[581,676,583],"社長インタビュー東京","\u002Fimg\u002F2026\u002F05\u002F523f1b1f41ff64d1cdcd0ee0eac036f2.jpg",{"path":679,"title":680,"description":40,"date":681,"category":592,"columnist":593,"tags":682,"image":683},"\u002Fgourmet\u002F68656","肉のプロが贈る至福の肉体験、豪快な骨付きステーキ「トマホークステーキ」","2026-04-16T11:10:59",[595,596,583],"\u002Fimg\u002F2026\u002F04\u002F20c706a5a16882035fa30608674959ab-2.jpg",{"path":685,"title":686,"description":40,"date":687,"category":592,"columnist":593,"tags":688,"image":691},"\u002Fgourmet\u002F69454","広島・三次（みよし）の霧が育む黒ぶどうの芳醇な白ワイン「TOMOÉピノ・ノワール白夜」と「TOMOÉマスカット・ベーリーA 木津田ヴィンヤード」","2026-05-11T13:18:24",[689,690,583],"広島","社長インタビュー広島","\u002Fimg\u002F2026\u002F04\u002F9d279f09a5a695754a2ef8d94855bafc.jpg",{"path":693,"title":694,"description":40,"date":695,"category":592,"columnist":593,"tags":696,"image":699},"\u002Fgourmet\u002F69061","創業130年、飛騨の牧場がこだわる手焼きもなかのアイスと自家製チーズたっぷりのピザ","2026-04-30T10:31:41",[697,698,583],"岐阜","社長インタビュー岐阜","\u002Fimg\u002F2026\u002F04\u002F9defa7cb2dfa4f1c213696dca7627d29.jpg",{"path":701,"title":702,"description":40,"date":703,"category":592,"columnist":593,"tags":704,"image":706},"\u002Fgourmet\u002F69177","職人の手包み！溢れるコーンの北海道パン「こぼれとうきびパンバターコーン」と驚きのボリューム「北海道なまらでっかいシュー」","2026-04-30T10:36:04",[583,634,705],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F04\u002F20c706a5a16882035fa30608674959ab-3.jpg",[708,717,723,729],{"path":709,"title":710,"description":40,"date":711,"category":569,"columnist":568,"tags":712,"image":716},"\u002Fcolumn\u002Fohkiatsuo\u002F20361","【7月の食日記】","2019-09-04T13:00:27",[713,581,714,715,583],"岩手","香川","和歌山","\u002Fimg\u002F2019\u002F09\u002F74b06f765979eca864b02f0320fadd04.jpg",{"path":718,"title":719,"description":40,"date":720,"category":569,"columnist":568,"tags":721,"image":722},"\u002Fcolumn\u002Fohkiatsuo\u002F20146","【6月の食日記】","2019-07-31T13:00:22",[581,603,583],"\u002Fimg\u002F2019\u002F07\u002F3effaff801447eac7b3b0582566b41f4.jpg",{"path":724,"title":725,"description":40,"date":726,"category":569,"columnist":568,"tags":727,"image":728},"\u002Fcolumn\u002Fohkiatsuo\u002F19839","【5月の食日記】","2019-06-28T13:00:22",[581,629,583],"\u002Fimg\u002F2019\u002F06\u002F28537add1468d844752d3138914ab271.jpg",{"path":730,"title":731,"description":40,"date":732,"category":569,"columnist":568,"tags":733,"image":736},"\u002Fcolumn\u002Fohkiatsuo\u002F19340","【4月の食日記】","2019-05-31T13:00:27",[713,581,734,582,735,583],"静岡","ヨーロッパ","\u002Fimg\u002F2019\u002F05\u002Fe07cb6c4b193ebe9207678e1b484dea6.jpg",[],1790764622876]