[{"data":1,"prerenderedAt":790},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fsakaguchiakiko\u002F12974":3,"sidebar":643,"main-footer:\u002Fcolumn\u002Fsakaguchiakiko\u002F12974:column:sakaguchiakiko::":704},{"id":4,"title":5,"body":6,"categories":624,"category":626,"columnist":625,"credit":627,"date":628,"description":84,"extension":629,"image":630,"items":627,"meta":631,"navigation":632,"path":633,"recommend":627,"relations":627,"seo":634,"showDate":635,"stem":636,"tags":637,"wpId":641,"writer":627,"__hash__":642},"posts\u002Fcolumn\u002Fsakaguchiakiko\u002F12974.md","新潟県「表参道・新潟館ネスパス」で見つけた名産品①",{"type":7,"value":8,"toc":621},"minimark",[9,16,29,36,55,62,68,74,88,95,121,124,132,135,138,144,147,153,159,165,168,174,191,210,213,219,222,228,235,253,256,262,265,271,277,280,286,289,295,300,317,323,326,329,332,344,347,350,356,362,368,371,377,380,386,389,395,404,410,413,443,457,460,466,472,478,481,490,496,502,507,527,530,533,541,547,550,569,592,615],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,23,26],"p",{},[20,21,22],"strong",{},"こんにちは、日本全国お取り寄せ手帖Ｗｅｂ編集長の坂口明子です。",[24,25],"br",{},[20,27,28],{}," 全国アンテナショップのご紹介、第29回目は“うんめぇもん”の新潟県パート１です。",[30,31,33],"h4",{"id":32},"新潟県のアンテナショップ表参道新潟館ネスパス",[20,34,35],{},"●新潟県のアンテナショップ「表参道・新潟館ネスパス」",[17,37,38,39,42,43,46,47,50,51,54],{},"表参道ヒルズのすぐ裏手（表参道駅に近い方）にある",[20,40,41],{},"「表参道・新潟館ネスパス」","に行きました。1階に物産販売の",[20,44,45],{},"「新潟食楽園」","、その地下に",[20,48,49],{},"「お食事処 新潟食楽園」","、1階の奥の並びには、会席・和食の",[20,52,53],{},"「にいがたの味 静香庵」","。と、新潟の食がいっぱい。さらに今回は、日本全国お取り寄せ手帖Webの副編集長の田中が新潟県出身なんです！　彼女に作ってもらったおすすめリストを片手に、いそいそとめぐってみました。",[17,56,57,58,61],{},"さて、そんな新潟の１回目は銘酒の醸造元がいっぱいの新潟にふさわしく",[20,59,60],{},"「日本酒に合う、うんめぇもん！」","をキーワードにご紹介します！",[30,63,65],{"id":64},"新潟のおすすめかんずり",[20,66,67],{},"●新潟のおすすめ「かんずり」",[17,69,70,71,73],{},"かんずり（寒造里）は、今話題の発酵食品の１つ。新潟県妙高市の唐辛子を雪にさらした後、糀、ゆず、塩と混ぜて３年寝かせて発酵させた辛味調味料です。鍋もののタレやつゆに、焼肉に、冷ややっこや湯豆腐、おでん、刺身の薬味にも使えます。辛い物好きなので迷わず購入。もちろん、以前からよく知っています。独特の甘みとうまみのある辛さなので、どんなお料理にも合いますが、糀入りが特徴。",[24,72],{},"\n同じ糀仲間で、日本酒に合う酒の肴にはとてもよく合います。",[75,76,80],"figure",{"className":77},[78,79],"wp-image","text-center",[81,82],"img",{"src":83,"alt":84,"loading":85,"width":86,"height":87},"\u002Fimg\u002F2018\u002F02\u002F5ca58efa31b8c325b7046a36463af88f.jpg","","lazy",700,600,[17,89,90],{},[20,91,92,93],{},"「かんずり」",[24,94],{},[17,96,97,98,101,103,106,107,109,110,112,113],{},"▶価格",[20,99,100],{},"　756円（税込）",[24,102],{},[20,104,105],{},"▶","賞味期限　常温1年（開封後は冷蔵保存）",[24,108],{},"\n▶製造者　有限会社 かんずり",[24,111],{},"\n▶URL　",[114,115,116],"a",{"href":116,"target":117,"rel":118},"http:\u002F\u002Fkanzuri.com\u002F","_blank",[119,120],"noopener","noreferrer",[17,122,123],{},"後半で紹介する浸し豆を和えたり。魚介類のお刺身をちょっとおしゃれに。",[75,125,127],{"className":126},[78,79],[81,128],{"src":129,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Fa7cc5f8043bac6072c819438c5aed546.jpg",620,420,[17,133,134],{},"こちらは、かんずりをしょうゆとマヨネーズ各少々でのばし、ゆでたひたし豆とゆでた小エビをあえました。レシピほどではない、酒の肴に。",[10,136],{"className":137,"style":14,"ariaHidden":15},[13],[30,139,141],{"id":140},"新潟のおすすめサーモン塩辛",[20,142,143],{},"●新潟のおすすめ「サーモン塩辛」",[17,145,146],{},"「これおいしいですよ」と田中にすすめられた「サーモン塩辛」。サーモンは北欧の脂ののったアトランティックサーモン。それにいくらを加え、塩糀で熟成させてあります。旨みがギュッと詰まったサーモンはとろりとして絶妙な塩加減、いくらがまた絶妙な仕事をしているという感じで、そのまま酒の肴にぴったり！　箸が止まりません。もちろん、あつあつの白飯にも。大ファンになってしまい、撮影のあと、また数日後にリピートしてしまいました。写真は、柚子皮のせん切りを添えてみました。",[75,148,150],{"className":149},[78,79],[81,151],{"src":152,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Fd458fc1a62d6a943d0983ca1f54aa1c0.jpg",[17,154,155,156,158],{},"もう１つ、かんずり入りのサーモン塩辛もあったので、合わせて購入。",[24,157],{},"\nこちらは、アトランティックサーモンのハラス（お腹の脂ののった部分）に、いくらではなくかんずり（前述の唐辛子調味料）が加えてあります。",[75,160,162],{"className":161},[78,79],[81,163],{"src":164,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002F8923e959126d6d3fcd7fdd1eee97e5b9.jpg",[17,166,167],{},"さらにとろとろ、辛味も加わって、間違いなく、ご飯がすすみます！　こちらは辛味があるので、ビールにも合います。",[75,169,171],{"className":170},[78,79],[81,172],{"src":173,"alt":84,"loading":85,"width":86,"height":87},"\u002Fimg\u002F2018\u002F02\u002F8972c2e4f7e7c643cbc584d8f8770ccc.jpg",[17,175,176,179,181,184,186],{},[20,177,178],{},"嵐にしやがれで紹介",[24,180],{},[20,182,183],{},"「サーモン塩辛」",[24,185],{},[20,187,188,189],{},"「生かんずり入りサーモン塩辛」",[24,190],{},[17,192,97,193,196,198,200,201,203,204,112,206],{},[20,194,195],{},"　各540円／100g（税込）",[24,197],{},[20,199,105],{},"賞味期限　冷蔵10℃以下で20日",[24,202],{},"\n▶製造者　株式会社 三幸",[24,205],{},[114,207,208],{"href":208,"target":117,"rel":209},"http:\u002F\u002Fshop.kk-sanko.com\u002F",[119,120],[10,211],{"className":212,"style":14,"ariaHidden":15},[13],[30,214,216],{"id":215},"新潟のおすすめ栃尾名物あぶらあげ",[20,217,218],{},"●新潟のおすすめ「栃尾名物　あぶらあげ」",[17,220,221],{},"新潟県長岡市の栃尾地区の「ジャンボ油揚げ」が“栃尾の油揚げ”として全国的に有名です。厚揚げとも違う、厚い厚い油揚げ。プレーンなタイプは、時々近所のスーパーでも見かけますが、有名店が何軒もあることを初めて知りました。これは、まめ工房「ぽっぽ」のものでネギ味噌入り！　ジャンボっぷりがわかるでしょうか。横に普通の油揚げを置けばよかったです～。ふくらみ感はありますよね。",[75,223,225],{"className":224},[78,79],[81,226],{"src":227,"alt":84,"loading":85,"width":86,"height":87},"\u002Fimg\u002F2018\u002F02\u002Fcb96b925909aca8e7a1cc255daca2571.jpg",[17,229,230],{},[20,231,232,233],{},"「ネギ味噌油揚げ」",[24,234],{},[17,236,237,238,243,244,246,247,112,249],{},"▶価格　",[20,239,240,241],{},"562円／1枚（税込）",[24,242],{},"▶賞味期限　冷蔵10℃以下で製造日を入れて５日",[24,245],{},"\n▶製造者　まめ工房 ぽっぽ",[24,248],{},[114,250,251],{"href":251,"target":117,"rel":252},"http:\u002F\u002Fwww.mamepopo.jp\u002F",[119,120],[17,254,255],{},"オーブントースターで表面がパリッとするまで５分ぐらい焼きました。",[75,257,259],{"className":258},[78,79],[81,260],{"src":261,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Fe35cf4e88b05c6e5a516e3ca0fab3382.jpg",[17,263,264],{},"切り分けて盛りました。",[75,266,268],{"className":267},[78,79],[81,269],{"src":270,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002F64e57ec83e529a161f71d40cc0b30033.jpg",[17,272,273,274,276],{},"バケットサンドではありません！　この迫力、すてきです！　もちろん、表面はサクサク、中はふんわり。",[24,275],{},"\nあつあつのうちにバクバク食べましょう。七味唐辛子をふっても。",[10,278],{"className":279,"style":14,"ariaHidden":15},[13],[30,281,283],{"id":282},"新潟のおすすめひたし豆",[20,284,285],{},"●新潟のおすすめ「ひたし豆」",[17,287,288],{},"ひたし豆とは「青大豆」を使った豆料理のこと。青大豆は、枝豆が大豆になる途中の状態です。信越・東北地方では、1晩水に漬けてから、塩ゆでして料理によく使うそうです。おせちにも登場するとか。江戸っ子の実家では大豆を薄甘く煮たり、五目豆は食卓に登場しましたが、この青い状態の大豆のゆでた料理は出たことがありません。青いのは枝豆と決まっていました。新潟産のひたし豆は、まるで枝豆のよう。自然の甘みもあります。大豆より柔らかくなるのも早く、枝豆って料理に使おうとすると、意外にさやから出すのが面倒なので、この青大豆をゆでておけば、とっても便利です。常備したい食材がまた１つ増えました。",[75,290,292],{"className":291},[78,79],[81,293],{"src":294,"alt":84,"loading":85,"width":86,"height":87},"\u002Fimg\u002F2018\u002F02\u002F356694aa9d0c18aae4fb91b860e5a22c.jpg",[17,296,297],{},[20,298,299],{},"「ひたし豆（青大豆）」",[17,301,237,302,307,308,310,311,112,313],{},[20,303,304,305],{},"486円／200g（税込）",[24,306],{},"▶賞味期限　常温保存1年",[24,309],{},"\n▶生産地　株式会社 ゆのたに",[24,312],{},[114,314,315],{"href":315,"target":117,"rel":316},"http:\u002F\u002Fyunotani.ocnk.net\u002F",[119,120],[30,318,320],{"id":319},"アレンジレシピ基本のひたし豆",[20,321,322],{},"●アレンジレシピ【基本のひたし豆】",[17,324,325],{},"まずは基本のひたし豆。1袋ゆでてしまい、小分けして冷凍保存します。数日で食べきれる分の一部は、ピリ辛のだしに漬けました。",[17,327,328],{},"【材料】",[17,330,331],{},"ひたし豆・・・200g",[17,333,334,335,337,338,340,341,343],{},"漬け汁",[24,336],{},"\n水・・・400㎖",[24,339],{},"\nめんつゆ・・・50㎖",[24,342],{},"\n赤唐辛子の輪切り・・・1本分",[17,345,346],{},"【作り方】",[17,348,349],{},"① ひたし豆はさっと洗って、たっぷりの水に漬け、1晩おく。",[75,351,353],{"className":352},[78,79],[81,354],{"src":355,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Fbe8e5780fac11cc51bae9207451ffc75.jpg",[17,357,358,359,361],{},"② そのまま火にかけ、やわらかくなるまでゆでる。途中水が少なくなったら足す。",[24,360],{},"\n③ ゆで上がり。",[75,363,365],{"className":364},[78,79],[81,366],{"src":367,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002F20f298cc2a1203c19810e626c5497e0f.jpg",[17,369,370],{},"④ 小分けして冷凍に。",[75,372,374],{"className":373},[78,79],[81,375],{"src":376,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Fffd29c54ecabc45f174f492506ac1efa.jpg",[17,378,379],{},"⑤ 一部は漬け汁の材料を鍋に入れてひと煮立ちした中に漬けます。",[75,381,383],{"className":382},[78,79],[81,384],{"src":385,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002F4006f7b83d1f6752700eb89054bca523.jpg",[17,387,388],{},"これはそのまま、酒の肴に。",[30,390,392],{"id":391},"アレンジレシピひたし豆入り野菜スープ",[20,393,394],{},"●アレンジレシピ【ひたし豆入り野菜スープ】",[17,396,397,398,400,401,403],{},"わが家の定番野菜スープに、ゆでたひたし豆を入れました。",[24,399],{},"\nイタリアのトスカーナ地方では、スープに白いんげん豆を入れるので、そのイメージです。基本、野菜は何でもいいのですが、一応目安をご紹介します。",[24,402],{},"\n大豆の甘みが加わり、さらにおいしい！　好みで仕上げにエキストラバージンオイルをたらすとよりイタリアン。残ったら牛乳を加えたり、お味噌を入れたり、味変わりも楽しめます。",[75,405,407],{"className":406},[78,79],[81,408],{"src":409,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Fd20d538fd3401060b485dac33f897a23.jpg",[17,411,412],{},"【材料】作りやすい分量",[17,414,415,416,418,419,421,422,424,425,427,428,430,431,433,434,436,437,439,440,442],{},"にんじん・・・1\u002F2本",[24,417],{},"\n玉ねぎ・・・1\u002F2個",[24,420],{},"\nキャベツ・・・1\u002F6個",[24,423],{},"\n椎茸・・・4枚",[24,426],{},"\nじゃがいも・・・中2個",[24,429],{},"\nミニトマト・・・4個",[24,432],{},"\nひたし豆・・・１カップ",[24,435],{},"\n水・・・適量",[24,438],{},"\n固形コンソメ・・・2個",[24,441],{},"\n塩、こしょう、しょうゆ・・・各適量",[17,444,346,445,447,448,450,451,453,454,456],{},[24,446],{},"\n① 野菜は約1.5㎝角に切る。ミニトマトは4つ割り。",[24,449],{},"\n② 鍋ににんじん、玉ねぎ、キャベツ、椎茸を入れ、ひたひたになる程度の水を入れて火にかける。",[24,452],{},"\n③ 煮立ったら、弱火にして、コンソメを入れ、じゃがいも、ミニトマト、ひたし豆を加え、蓋をして30～40分煮る。",[24,455],{},"\n④ 野菜がやわらかくなったら、塩、こしょう、しょうゆで味を調える。",[10,458],{"className":459,"style":14,"ariaHidden":15},[13],[30,461,463],{"id":462},"新潟のおすすめ手焼き磯のり",[20,464,465],{},"●新潟のおすすめ「手焼き磯のり」",[17,467,468,469,471],{},"物産販売の食楽園に併設した会席・和食のお店、「にいがたの味 静香庵（せいこうあん）」でランチをしたときに、お膳にでてきた汁物は、“のり汁”。",[24,470],{},"\nのり吸いといって、吸物はよくありますが、お味噌汁になっているのが、私にとってとても新鮮でした。",[75,473,475],{"className":474},[78,79],[81,476],{"src":477,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Ffdac7b00b4d3aea2f08500f79520b089.jpg",[17,479,480],{},"ランチの様子は、こちらのブログをご覧ください。",[17,482,483,484,486],{},"おしゃべりな食卓",[24,485],{},[114,487,488],{"href":488,"target":117,"rel":489},"http:\u002F\u002Ftalking-table.blogspot.jp\u002F2018\u002F02\u002Fblog-post.html",[119,120],[17,491,492,493,495],{},"お味噌汁の仕上げに入れるのは「手焼き磯のり」。",[24,494],{},"\n乾燥した磯のりが、とろりとした食感に代わり、ふわ～っと香りが広がります。",[75,497,499],{"className":498},[78,79],[81,500],{"src":501,"alt":84,"loading":85,"width":86,"height":87},"\u002Fimg\u002F2018\u002F02\u002F95bcc895f4c7bdcee1c3be107e352df9.jpg",[17,503,504],{},[20,505,506],{},"「手焼き磯のり」",[17,508,237,509,512,514,515,518,520,521,112,523],{},[20,510,511],{},"700円／25g（税込）",[24,513],{},"\n▶賞味期限　",[20,516,517],{},"約１年",[24,519],{},"\n▶販売元　篠原商店",[24,522],{},[114,524,525],{"href":525,"target":117,"rel":526},"https:\u002F\u002Fwww.shinohara-shouten.jp\u002F",[119,120],[17,528,529],{},"さっそく家でもやってみます！",[10,531],{"className":532,"style":14,"ariaHidden":15},[13],[17,534,535,536,538],{},"＜アンテナショップ＞",[24,537],{},[20,539,540],{},"表参道・新潟館ネスパス",[75,542,544],{"className":543},[78,79],[81,545],{"src":546,"alt":84,"loading":85,"width":130,"height":131},"\u002Fimg\u002F2018\u002F02\u002Faf11fb5616181844868d9bffb71cacdd.jpg",[17,548,549],{},"住所　渋谷区神宮前4-11-7（表参道ヒルズとなり）",[17,551,552,553,555,556,558,559,561,562,564,565],{},"（１階）新潟食楽園 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