[{"data":1,"prerenderedAt":723},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fsakaguchiakiko\u002F162":3,"sidebar":571,"main-footer:\u002Fcolumn\u002Fsakaguchiakiko\u002F162:column:sakaguchiakiko::":633},{"id":4,"title":5,"body":6,"categories":552,"category":554,"columnist":553,"credit":555,"date":556,"description":557,"extension":558,"image":559,"items":555,"meta":560,"navigation":561,"path":562,"recommend":555,"relations":555,"seo":563,"showDate":564,"stem":565,"tags":566,"wpId":569,"writer":555,"__hash__":570},"posts\u002Fcolumn\u002Fsakaguchiakiko\u002F162.md","第1回 大分県「坐来大分」",{"type":7,"value":8,"toc":549},"minimark",[9,17,32,35,43,52,70,76,79,85,98,124,130,139,145,148,154,160,175,184,190,196,199,205,208,214,233,236,255,261,264,270,279,285,293,311,335,341,347,356,362,381,384,390,396,402,408,414,431,448,454,460,466,489,495,504,512,521,543],[10,11,12,13,16],"p",{},"こんにちは～。",[14,15],"br",{},"\n日本全国お取り寄せ手帖Web 編集長の坂口明子です。",[10,18,19,20,22,23,25,26,28,29,31],{},"私の連載では、「日本全国アンテナショップでいいもの探し」のタイトル通り、",[14,21],{},"\n日本全国のアンテナショップで見つけた、「ぜひ買ってほしい！おすすめ」や、",[14,24],{},"\n簡単アレンジレシピをご紹介していきます。もちろん、あくまで個人の感想ですが（笑）……。",[14,27],{},"\n連載の担当者でもある、隣の席の副編集長、田中ゆう子の協力と叱咤激励に促されて、",[14,30],{},"\n更新していく所存です！",[10,33,34],{},"楽しく見ていただいて、毎日の食卓をちょっとおいしくする、そんなお役に立てたらと思います。",[36,37,39],"h4",{"id":38},"坐来大分",[40,41,42],"strong",{},"●「坐来大分」",[10,44,45,46,48,49,51],{},"東京・銀座にある大分県の公式アンテナショップ「坐来大分（ざらいおおいた）」。",[14,47],{},"\nビルの8階にあって、レストランがメインのショップです。",[14,50],{},"\nその入り口で知る人ぞ知るという感じで、物販ギャラリーを営業しています。",[10,53,54,55,57,58,60,61,69],{},"レストランはディナーのみの営業で、大分直送の食材をふんだんに使った",[14,56],{},"\n本格的な和食を、これまた大分特産の竹を使った素敵な空間でいただけます。",[14,59],{},"\n（詳しくはHPをチェック。",[62,63,64],"a",{"href":64,"target":65,"rel":66},"http:\u002F\u002Fwww.zarai.jp\u002Fspace.html","_blank",[67,68],"noopener","noreferrer","）",[36,71,73],{"id":72},"大分のおすすめ関さばのりゅうきゅう",[40,74,75],{},"●　大分のおすすめ　「　関さばのりゅうきゅう　」",[10,77,78],{},"関さば、関あじといえば、瀬戸内海と太平洋の水塊がぶつかりあう豊後水道で、一本釣りによりとれるマアジ・マサバのこと。その味の濃さ、歯ごたえのよさから、高級魚として人気です。",[10,80,81,82,84],{},"その関サバを使った大分の郷土料理、りゅうきゅうに仕上がっているのが",[14,83],{},"\nこの「関サバのりゅうきゅう」。",[86,87,90],"figure",{"className":88},[89],"wp-image",[91,92],"img",{"src":93,"alt":94,"loading":95,"width":96,"height":97},"\u002Fimg\u002F2017\u002F05\u002Foriginal1.jpeg","","lazy",350,300,[10,99,100,103,105,106,111,114,116,117,119,120],{},[40,101,102],{},"「関さばのりゅうきゅう」",[14,104],{},"\n▶価格　",[40,107,108,109],{},"762円／1袋 80ｇ",[14,110],{},[40,112,113],{},"　(切り身60ｇ+たれ20ｇ　冷凍品)(税別)",[14,115],{},"\n▶店名　大分県漁業協同組合佐賀関支店",[14,118],{},"\n▶URL　",[62,121,122],{"href":122,"target":65,"rel":123},"http:\u002F\u002Fsekiajisekisaba.or.jp\u002F",[67,68],[10,125,126,127,129],{},"りゅうきゅうとは魚の刺身をしょうゆやみりんで作った漬けだれに漬け、",[14,128],{},"\nごまやねぎ、わさびと混ぜていただく「づけ」のことをいいます。",[10,131,132,133,135,136,138],{},"「関サバのりゅうきゅう」は、ちょうどいい感じの漬け具合で冷凍になっているので、",[14,134],{},"\nこれを冷蔵庫で解凍し、万能ねぎの小口切り、煎りゴマを混ぜました。",[14,137],{},"\nわさびを添えて。酒の肴としては2人分ぐらいです。",[10,140,141,142,144],{},"うまみのある関サバが、「づけ」になってねっとりと濃厚に。",[14,143],{},"\nごはんにのせて小丼してもおいしいです！",[10,146,147],{},"坐来に立ち寄ったときには必ず、購入しています。",[36,149,151],{"id":150},"アレンジレシピ関サバのりゅうきゅうわさび添え",[40,152,153],{},"アレンジレシピ　【関サバのりゅうきゅうわさび添え】",[86,155,157],{"className":156},[89],[91,158],{"src":159,"alt":94,"loading":95,"width":96,"height":97},"\u002Fimg\u002F2017\u002F05\u002Foriginal2.jpeg",[10,161,162,163,165,166,168,169,171,172,174],{},"材料",[14,164],{},"\n関サバのりゅうきゅう　1袋",[14,167],{},"\n万能ネギ（みじん切り）大さじ1",[14,170],{},"\n煎りゴマ　大さじ1",[14,173],{},"\nわさび　適量",[10,176,177,178,180,181,183],{},"作り方（2人分）",[14,179],{},"\n① 関サバのりゅうきゅう、万能ネギ、いりごまをボウルに入れ、混ぜる。",[14,182],{},"\n② 器に盛り、わさびを添える。",[36,185,187],{"id":186},"大分のおすすめ天然かぼす元酢かぼすごしょう",[40,188,189],{},"●大分のおすすめ　「天然かぼす　元酢」「かぼすごしょう」",[10,191,192,193,195],{},"かぼすは大分県臼杵市の名産。果汁たっぷりのかんきつ類で、レモンのようにジュースにしたり、",[14,194],{},"\nポン酢にしたりといろいろに使えます。実はハウスものが3 ～7月、露地ものが8 ～ 10月、10月中旬～ 2月には貯蔵ものが手に入りますが、いつでもその味を楽しめるのが、この「天然かぼす」です。",[10,197,198],{},"そのまま、焼き魚や揚げ物、鍋物に。ポン酢やドレッシングの調味料としても使えます。",[10,200,201,202,204],{},"大分の友人は、かぼすの汁をお味噌汁に入れるとおいしい！　と教えてくれました。",[14,203],{},"\n確かにおだやかな酸味とさわやかな風味で、さっぱりします。",[10,206,207],{},"添加物なし！　ビタミンＣもたっぷり。常備しておきたい1本です。",[86,209,211],{"className":210},[89],[91,212],{"src":213,"alt":94,"loading":95,"width":96,"height":97},"\u002Fimg\u002F2017\u002F05\u002F63_p0-3.jpeg",[10,215,216,219,105,221,224,226,227,119,229],{},[40,217,218],{},"「天然かぼす　元酢」",[14,220],{},[40,222,223],{},"620円／200ml (税別)",[14,225],{},"\n▶店名　板井カボス園",[14,228],{},[62,230,231],{"href":231,"target":65,"rel":232},"http:\u002F\u002Fwww.tokiwa-portal.com\u002Fshop\u002Fg\u002Fg945064\u002F",[67,68],[234,235],"hr",{},[10,237,238,241,105,243,246,248,249,119,251],{},[40,239,240],{},"「かぼすごしょう」",[14,242],{},[40,244,245],{},"420円／50ml (税別)",[14,247],{},"\n▶店名　くしの農園",[14,250],{},[62,252,253],{"href":253,"target":65,"rel":254},"http:\u002F\u002Fwww.kushino-nouen.com\u002F",[67,68],[10,256,257,258,260],{},"唐辛子と柚子の果皮と塩を混ぜて、熟成させたゆずこしょうは、九州や四国のものが有名ですが、",[14,259],{},"\nかぼすで作った「かぼすごしょう」は大分の名産品。",[10,262,263],{},"おだやかな香りで、果実感があり、さわやかな辛みの「かぼすごしょう」は、飽きのこない味で、一度使うと病みつきになる調味料です。",[10,265,266,267,269],{},"冷奴、湯豆腐、お刺身や焼き魚、焼き肉、ポテトサラダなど",[14,268],{},"\n七味唐辛子や芥子、わさびを使う料理には、絶対に合います！",[10,271,272,273,275,276,278],{},"ここでとっておきの簡単美味レシピをご紹介しましょう。",[14,274],{},"\n鶏肉に漬けて、電子レンジに5分かけるだけ！",[14,277],{},"\n誰にでも作れて、おもてなしにも出せるほどの一品に仕上がります。",[36,280,282],{"id":281},"アレンジレシピ鶏のかぼすごしょう蒸し",[40,283,284],{}," アレンジレシピ【鶏のかぼすごしょう蒸し】",[86,286,288],{"className":287},[89],[91,289],{"src":290,"alt":94,"loading":95,"width":291,"height":292},"\u002Fimg\u002F2017\u002F05\u002F63_p0-4.jpeg",480,640,[10,294,295,296,298,299,301,302,304,305,307,308,310],{},"材料（作りやすい分量）",[14,297],{},"\n鶏モモ肉　1枚",[14,300],{},"\nかぼすごしょう　小さじ２",[14,303],{},"\n酒…少々",[14,306],{},"\nししとう　1パック",[14,309],{},"\n削りガツオ　少々",[10,312,313,314,316,317,319,320,322,323,325,326,328,329,331,332,334],{},"作り方",[14,315],{},"\n① 鶏肉は厚い部分には切り目を入れて広げ、片面に小さじ１ずつかぼすごしょうを塗り、酒をふって、冷蔵庫で1時間～1晩おく。",[14,318],{},"\n② しし唐１パックはヘタをとり、少量のサラダ油で炒め、しょうゆ少々、削りガツオをからめる。",[14,321],{},"\n③ ①を耐熱皿にのせて、ラップをかけ、電子レンジ（600Ｗ）で5分加熱する。",[14,324],{},"\n④ ラップを皿からはずして肉を覆い、上から器にラップをかけ、そのまま10分おく。",[14,327],{},"\n⑤　粗熱がとれたら、薄切りにして器に盛る。しし唐炒めを添える。",[14,330],{},"\n＊鶏肉は電子レンジで5分加熱したあと、10分おくことで完全に火が通る。",[14,333],{},"\n＊つくりおき料理として、冷蔵庫で２日ぐらいは保存可能。",[10,336,337,338,340],{},"初回はがんばりすぎて多くなってしまいました。",[14,339],{},"\nもう1品。",[36,342,344],{"id":343},"大分のおすすめ姫島ひじき",[40,345,346],{},"●大分のおすすめ　「姫島ひじき」",[10,348,349,350,352,353,355],{},"大分県東国東郡姫島の特産品、姫島ひじき。",[14,351],{},"\n5分水に戻して洗うと、シャキシャキのひじきになります。",[14,354],{},"\nそのシャキシャキ感は姫ひじきならでは！",[86,357,359],{"className":358},[89],[91,360],{"src":361,"alt":94,"loading":95,"width":96,"height":97},"\u002Fimg\u002F2017\u002F05\u002F63_p0-5.jpeg",[10,363,364,367,105,369,372,374,375,119,377],{},[40,365,366],{},"「乾燥姫島ひじき」",[14,368],{},[40,370,371],{},"600円／25ｇ 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鍋にめんつゆと酒、水を入れて火にかける。煮立ったら、しょうがを加え、2～3分煮る。",[14,440],{},"\n③ ①のひじきを加え、さっとからませるように2～3分煮たら、火を止めて冷ます。",[14,443],{},"\n＊冷蔵保存で２～３日で食べきってください。それ以上は冷凍保存に。",[14,446],{},"\n＊お好みの野菜の上にのせて、サラダにしても。",[36,449,451],{"id":450},"大分のおすすめダイヤカット研出箸",[40,452,453],{},"●大分のおすすめ　「ダイヤカット研出箸」",[10,455,456,457,459],{},"最後に、私がわざわざ買いに行くのが、",[14,458],{},"\n竹のお箸。",[86,461,463],{"className":462},[89],[91,464],{"src":465,"alt":94,"loading":95,"width":96,"height":97},"\u002Fimg\u002F2017\u002F05\u002F63_p0-7.jpeg",[10,467,468,471,105,473,476,477,480,482,483,119,485],{},[40,469,470],{},"ダイヤカット研出箸",[14,472],{},[40,474,475],{},"650円／1膳"," 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