[{"data":1,"prerenderedAt":465},["ShallowReactive",2],{"post:\u002Fgourmet\u002F26052":3,"sidebar":279,"main-footer:\u002Fgourmet\u002F26052:gourmet:pd::\u002Fgourmet\u002F25965,\u002Fgourmet\u002F26280,\u002Fgourmet\u002F26094,\u002Fgourmet\u002F26318,\u002Fetc\u002F26205,\u002Fgourmet\u002F25777,\u002Fetc\u002F25592,\u002Fgourmet\u002F26187":339},{"id":4,"title":5,"body":6,"categories":251,"category":254,"columnist":252,"credit":255,"date":256,"description":30,"extension":257,"image":258,"items":255,"meta":259,"navigation":260,"path":261,"recommend":262,"relations":255,"seo":271,"showDate":260,"stem":272,"tags":273,"wpId":277,"writer":255,"__hash__":278},"posts\u002Fgourmet\u002F26052.md","唯一無二のふわふわ食感、羽二重餅と金時豆のハーモニー「鹿の子餅」",{"type":7,"value":8,"toc":248},"minimark",[9,16,20,34,40,46,52,58,64,68,73,78,84,88,93,98,104,108,113,122,128,134,138,143,148,154,158,164,168,173,178,183,189,225,231,239,242,245],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"富山は高岡に、慶事弔事どんなときにも、これさえ贈れば間違いないとされる由緒正しき和菓子がある。すべやかな加賀羽二重の絹をイメージした真っ白な餅菓子。今回編集長アッキ―こと坂口明子が気になった株式会社不破福寿堂 代表取締役社長の不破亮太郎氏に、取材陣が伺いました。",[21,22,26],"figure",{"className":23},[24,25],"wp-image","text-center",[27,28],"img",{"src":29,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002F4107c4ef0def1bffff9d68638bb82b72.jpg","","lazy",600,400,[35,36,39],"h6",{"style":37,"id":38},"text-align: center;","株式会社不破福寿堂-代表取締役社長の不破亮太郎氏","株式会社不破福寿堂 代表取締役社長の不破亮太郎氏",[17,41,42],{},[43,44,45],"strong",{},"―加賀前田家2代当主・前田利長が開いた高岡で、1889年に創業されたそうですね。",[17,47,48,51],{},[43,49,50],{},"不破","　不破家は加賀藩前田家に仕える武家でしたが、明治維新で士族は衰退。和菓子職人の春吉を養子に迎えて和菓子屋となりました。春吉氏は富山の名産品となる和菓子を開発しようと思案し、地元の名産品、加賀絹を使った羽二重という織物にヒントを得て、なめらかな肌質を模した鹿の子餅を作りました。それから130年以上、作り方を変えることなく同じお菓子を作り続けています。",[21,53,55],{"className":54},[24,25],[27,56],{"src":57,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_5973_2.jpg",[21,59,61],{"className":60},[24,25],[27,62],{"src":63,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_5978_3.jpg",[35,65,67],{"style":37,"id":66},"箱を開けると目に飛び込む真っ白な羽二重餅いかにも柔らかそうな佇まい","箱を開けると目に飛び込む真っ白な羽二重餅、いかにも柔らかそうな佇まい。",[17,69,70],{},[43,71,72],{},"―滑らかな羽二重餅は驚くほど柔らかいのに、弾力もコシもあり、マシュマロとも一般的な求肥とも異なる食感ですね。",[17,74,75,77],{},[43,76,50],{},"　もち米と卵白の力でしょうね。一般的な求肥はもち米の粉に砂糖や水あめを練り込んで作りますが、うちは、生のもち米を使います。もち米を石臼で水挽きし、鍋で火を入れながらよく練って、砂糖を加えてまた練って、最後に卵白を加えて餅のコシを最大限に引き出すべく練り上げます。卵白を入れてから1～2分が勝負。すべてがここで決まるといってもいいでしょう。",[21,79,81],{"className":80},[24,25],[27,82],{"src":83,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_6017_4.jpg",[35,85,87],{"style":37,"id":86},"蜜漬けにした金時豆が良いアクセント黒豆や小豆でなく金時豆でないと取れないバランス","蜜漬けにした金時豆が良いアクセント。\n黒豆や小豆でなく金時豆でないと取れないバランス。",[17,89,90],{},[43,91,92],{},"―130年間同じ製法で、同じ味を守られているのですね。",[17,94,95,97],{},[43,96,50],{},"　作り方は一切変えていません。変えてしまうと同じ食感が出せないのです。ただ、別の見方をすれば、毎日作り方が違うと言えるかもしれません。その日の温度、湿度、季節、米や卵の状態に応じて職人が微調整をしていますから。誰でも同じものが作れるように数字で出そうと試みたこともありますが、到底無理でした。私も先代の職人から教わりながら身体と感覚で覚えたものです。",[21,99,101],{"className":100},[24,25],[27,102],{"src":103,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_6026_5.jpg",[35,105,107],{"style":37,"id":106},"_130年変わらぬおいしさ濃い目の緑茶やコーヒーエスプレッソを合わせても","130年変わらぬおいしさ。\n濃い目の緑茶やコーヒー、エスプレッソを合わせても。",[17,109,110],{},[43,111,112],{},"―不破社長自ら作られているのですか？",[17,114,115,117,118,121],{},[43,116,50],{},"　東京の老舗食品会社で生菓子製造の修業を積み、家業に戻ってずっと製造現場です。だからこそ同じ味を130年守ることの大切さを実感しますし、現代に即した調整や挑戦の必要性も感じています。",[119,120],"br",{},"\n例えば、鹿の子餅には卵白を使うのでうちでは卵黄が余ってしまう。そこでどら焼きの卵黄を1.5倍ほどに増やして粉をぎりぎりまで減らしたところ、しっとりと濃厚な皮になりました。冷やしても硬くならないので、暑い時季にも冷たくしたり凍らせたりしてさっぱり召し上がれる、うちならではのどら焼きになったんですよ。",[21,123,125],{"className":124},[24,25],[27,126],{"src":127,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_5910_6.jpg",[21,129,131],{"className":130},[24,25],[27,132],{"src":133,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_5930_7.jpg",[35,135,137],{"style":37,"id":136},"卵黄の色が強く出た見た目通りカステラのようにしっとり濃厚などら焼き","卵黄の色が強く出た見た目通り、カステラのようにしっとり濃厚などら焼き。",[17,139,140],{},[43,141,142],{},"―和菓子職人である社長ならではの商品のリニューアルや新商品の開発を、今後も期待してよろしいでしょうか？",[17,144,145,147],{},[43,146,50],{},"　130年の歴史があるので、「街の和菓子店」ではなく「鹿の子餅の店」として定着しています。だからこそ、全く新しい商品を送り出すのはハードルが高い。ならば、鹿の子餅を軸として現代に即した商品開発を、という気持ちでいます。春には桜、夏はピーチといった彩り鹿の子餅もおすすめですし、2021年夏に鹿の子餅ジェラートを出したところ、予想以上にご好評いただきました。",[21,149,151],{"className":150},[24,25],[27,152],{"src":153,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002F573366772_8.jpg",[35,155,157],{"style":37,"id":156},"ホワイトデー限定のいちご鹿の子餅","ホワイトデー限定のいちご鹿の子餅。",[21,159,161],{"className":160},[24,25],[27,162],{"src":163,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002FIMG_1040_9.jpg",[35,165,167],{"style":37,"id":166},"本店でのみ販売される鹿の子餅ジェラート","本店でのみ販売される鹿の子餅ジェラート。",[17,169,170],{},[43,171,172],{},"―今後の展望をもう少しお聞かせください。",[17,174,175,177],{},[43,176,50],{},"　以前行った鹿の子餅の調査で、最も多い購入目的は「企業や法人での謝罪」という結果が出たのです。お詫びの気持ちを表す大切な贈り物に使っていただけることを知り、改めて襟を正しました。冠婚葬祭どのシーンにもご利用いただけるよう、紅白や緑白の鹿の子餅もあります。130年変わらぬ味を守りながら、一方では現代に生きる人々のニーズに応えられるお菓子作りにも精進していきたいと思っています。",[17,179,180],{},[43,181,182],{},"―素晴らしいお話をありがとうございました！",[21,184,186],{"className":185},[24,25],[27,187],{"src":188,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F06\u002F79e7226ac444b785ec167d841ef81949.jpg",[17,190,191,196,197,199,200,202,203,205,206,214,220,221],{},[43,192,193,194],{},"「鹿の子餅」",[119,195],{},"価格：6個入¥951～(税込)",[119,198],{},"\n店名：鹿の子餅本舗 不破福寿堂",[119,201],{},"\n定休日：インターネットでのご注文は24時間365日受付",[119,204],{},"\n商品URL：",[207,208,209],"a",{"href":209,"target":210,"rel":211},"https:\u002F\u002Fwww.kanokomochi.co.jp\u002Fitem\u002Fkanokomochi.html","_blank",[212,213],"noopener","noreferrer",[207,215,218],{"href":216,"target":210,"rel":217},"https:\u002F\u002Fwww.the-yamanoi.com\u002F?pid=167632667",[212,213],[119,219],{},"オンラインショップ：",[207,222,223],{"href":223,"target":210,"rel":224},"https:\u002F\u002Fwww.kanokomochi.co.jp\u002Forder\u002F",[212,213],[17,226,227,228,230],{},"※紹介した商品・店舗情報はすべて、WEB掲載時の情報です。",[119,229],{},"\n変更もしくは販売が終了していることもあります。",[17,232,233],{},[43,234,235,236,238],{},"＜Guest’s profile>",[119,237],{},"\n不破亮太郎氏（株式会社不破福寿堂 代表取締役社長）",[17,240,241],{},"1978年富山県生まれ。新宿中村屋に入社し、4年の修業期間を経て2005年に不破福寿堂へ入社。2014年に同社代表取締役社長に就任。",[17,243,244],{},"＜文・撮影／植松由紀子　画像提供／不破福寿堂＞",[10,246],{"className":247,"style":14,"ariaHidden":15},[13],{"title":30,"searchDepth":249,"depth":249,"links":250},2,[],[252,253,254],"pd","column","gourmet",null,"2022-07-21T13:29:17","md","\u002Fimg\u002F2022\u002F06\u002F5_top.jpg",{},true,"\u002Fgourmet\u002F26052",[263,264,265,266,267,268,269,270],"\u002Fgourmet\u002F25965","\u002Fgourmet\u002F26280","\u002Fgourmet\u002F26094","\u002Fgourmet\u002F26318","\u002Fetc\u002F26205","\u002Fgourmet\u002F25777","\u002Fetc\u002F25592","\u002Fgourmet\u002F26187",{"title":5,"description":30},"gourmet\u002F26052",[274,275,276],"連載","富山","社長インタビュー富山",26052,"cRcECOvOnQx_O4ovgIf7-fXwZ3WF4rG9SPydiw6k4J8",{"rankingPosts":280,"keywords":324},[281,289,297,308,316],{"path":282,"title":283,"description":30,"date":284,"category":254,"columnist":252,"tags":285,"image":288},"\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",[286,287,274],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":290,"title":291,"description":30,"date":292,"category":254,"columnist":252,"tags":293,"image":296},"\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",[274,294,295],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":298,"title":299,"description":30,"date":300,"category":254,"columnist":255,"tags":301,"image":307},"\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",[302,294,303,304,305,306],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":309,"title":310,"description":30,"date":311,"category":254,"columnist":252,"tags":312,"image":315},"\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",[274,313,314],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":317,"title":318,"description":30,"date":319,"category":254,"columnist":252,"tags":320,"image":323},"\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",[274,321,322],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[325,326,294,327,302,328,305,329,330,331,303,321,332,333,334,335,336,337,338,286],"ギフト","北海道","羽田美智子","パン","沖縄","スイーツ","高知","鹿児島","手土産","和菓子","チョコ","ご当地","愛媛","海鮮",{"relationPosts":340,"randomPosts":341,"latestPosts":399,"recommendPosts":420},[],[342,349,355,363,369,377,384,392],{"path":343,"title":344,"description":30,"date":345,"category":346,"columnist":252,"tags":347,"image":348},"\u002Fetc\u002F69675","朝の広がりを抑えてしっとりまとまる！100年続く技術で理想を追求したヘアケア「12\u002FJU-NI（ジューニ）」とスキンケア乳液「HASHUKA（ハシューカ）」","2026-05-11T11:32:40","etc",[313,314,274],"\u002Fimg\u002F2026\u002F04\u002F43d2e23980312417f9151ff9cff63de1.jpg",{"path":350,"title":351,"description":30,"date":352,"category":254,"columnist":252,"tags":353,"image":354},"\u002Fgourmet\u002F71282","極上のしっとり感と口どけの米粉に注目！製菓用「リ・ファリーヌ」と、もっちりふっくら、星・ハート型マカロニ「リパート」","2026-06-05T10:01:18",[286,287,274],"\u002Fimg\u002F2026\u002F06\u002F0b39767c0f04a588514b8911877ececa.jpg",{"path":356,"title":357,"description":30,"date":358,"category":254,"columnist":252,"tags":359,"image":362},"\u002Fgourmet\u002F71493","銘菓「鶴亀もなか」の贅沢な餡の甘みともっちり新食感！「ひろしま檸の菓（れのか）」","2026-06-19T10:39:53",[274,360,361],"広島","社長インタビュー広島","\u002Fimg\u002F2026\u002F06\u002F9d408410884fcada13cdd53c8cbea93a.jpg",{"path":364,"title":365,"description":30,"date":366,"category":254,"columnist":252,"tags":367,"image":368},"\u002Fgourmet\u002F70888","驚きの半熟食感で世界30カ国を魅了する「瀬戸内レモンの半熟カステラ」と「バナナの半熟カステラ」","2026-06-01T13:12:56",[360,361,274],"\u002Fimg\u002F2026\u002F05\u002F9b2ae4d66472f35a91848a87d2f95689.jpg",{"path":370,"title":371,"description":30,"date":372,"category":254,"columnist":252,"tags":373,"image":376},"\u002Fgourmet\u002F71475","驚きのパリパリ感！油不使用でヘルシーな、新感覚の海苔チップス「Bumpy（バンピー）」","2026-06-18T09:57:28",[274,374,375],"佐賀","社長インタビュー佐賀","\u002Fimg\u002F2026\u002F06\u002F20c706a5a16882035fa30608674959ab-2.jpg",{"path":378,"title":379,"description":30,"date":380,"category":254,"columnist":252,"tags":381,"image":383},"\u002Fgourmet\u002F72782","お湯を注ぐだけ。作りたてのような香りが広がる！具材がたっぷりのお味噌汁と海藻入り、丸ごと梅のお吸い物","2026-09-16T10:30:00",[304,382,274],"社長インタビュー兵庫","\u002Fimg\u002F2026\u002F09\u002Ftitle-image-cosomosu.jpg",{"path":385,"title":386,"description":30,"date":387,"category":254,"columnist":252,"tags":388,"image":391},"\u002Fgourmet\u002F72227","雪国・新潟で磨かれた極上の赤ワイン。華やかな香りが広がる「深雪花」と、樽香が重なる最高級フルボディ「ヘリテイジ 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