[{"data":1,"prerenderedAt":839},["ShallowReactive",2],{"post:\u002Fgourmet\u002F2606":3,"sidebar":615,"main-footer:\u002Fgourmet\u002F2606:gourmet:null:\u002Fgourmet\u002F4647,\u002Fgourmet\u002F4813,\u002Fgourmet\u002F4822,\u002Fgourmet\u002F4658,\u002Fgourmet\u002F4300,\u002Fgourmet\u002F4831,\u002Fgourmet\u002F2476,\u002Fgourmet\u002F4581,\u002Fgourmet\u002F4785,\u002Fgourmet\u002F4653,\u002Fgourmet\u002F2640,\u002Fgourmet\u002F4638,\u002Fgourmet\u002F4292,\u002Fgourmet\u002F3197,\u002Fgourmet\u002F3190,\u002Fgourmet\u002F3913:":673},{"id":4,"title":5,"body":6,"categories":572,"category":573,"columnist":574,"credit":574,"date":575,"description":34,"extension":576,"image":577,"items":574,"meta":578,"navigation":579,"path":580,"recommend":574,"relations":581,"seo":598,"showDate":599,"stem":600,"tags":601,"wpId":613,"writer":574,"__hash__":614},"posts\u002Fgourmet\u002F2606.md","安心・安全・とっておき【味噌】～こだわりの味噌メーカーを訪ねて～",{"type":7,"value":8,"toc":569},"minimark",[9,16,24,38,45,48,56,64,73,79,85,91,98,105,113,119,126,131,143,151,154,162,170,177,180,183,186,201,211,222,232,243,254,257,265,273,276,283,291,294,301,309,312,319,326,334,340,346,353,361,364,372,380,383,391,398,401,408,419,428,440,450,459,469,479,490,500,510,520,530,538,545,551],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"お味噌汁に使う味噌は、おいしいだけでなく、材料にも注目したいものです。",[21,22],"br",{},"\n国産の寺領を使っている味噌メーカーを訪ね、味噌作りの現場を取材しました。また、Part2では、全国から個性豊かなお味噌を集めてご紹介します。",[25,26,30],"figure",{"className":27},[28,29],"wp-image","text-center",[31,32],"img",{"src":33,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2017\u002F06\u002Foriginal.gif","","lazy",859,98,[39,40,42],"h4",{"id":41},"東京練馬区で昔ながらの味噌作りを続ける",[43,44,41],"strong",{},[17,46,47],{},"東京都練馬区、西武池袋線の中村橋駅から10分ほど歩いた所に、「昔みそ」ののれんを掲げた味噌製造・販売の「糀屋三郎右衛門」があります。取材にうかがったのは「仕込みの日」。大豆にこうじを混ぜて仕込み味噌を作り、木樽に入れる作業です。なかに入る前から、大豆を蒸している香りがしてきました。「近所の方は、この香りで今日が仕込みだとわかるようですよ」とは7代目の辻田雅寛さん。「糀屋三郎右衛門」の名は、江戸時代に茨城県で辻田さんの祖先が屋号として使っていました。その後、大正12年に東京に出てきて、まずは上野駅近くに店を構えました。そこが手狭になった昭和14年に、現在の練馬区中村に移転。以来76年、この地で味噌づくりを続けています。昔から作り方は変わりません。機械の導入は最低限にし、手づくりを守り続けています。",[25,49,51],{"className":50},[28],[31,52],{"src":53,"alt":34,"loading":35,"width":54,"height":55},"\u002Fimg\u002F2017\u002F06\u002Flarge-3-2.jpeg",1024,684,[25,57,59],{"className":58},[28],[31,60],{"src":61,"alt":34,"loading":35,"width":62,"height":63},"\u002Fimg\u002F2017\u002F06\u002Foriginal-1-5.jpeg",236,191,[39,65,67,70],{"id":66},"シンプルな工程だからこそ大豆豆米塩にこだわる",[43,68,69],{},"シンプルな工程だからこそ、",[43,71,72],{},"大豆、豆、米、塩にこだわる。",[17,74,75,76,78],{},"「糀屋三郎右衛門」では、材料の大豆、米、塩はすべて国産にこだわり、昔からの製法で作っています。「今日使う大豆は富山県産のもの。粒が大きくて、品質のよいものです。大豆は、前日から水に浸しておいて、圧力鍋で40~50分蒸します」と辻田さん。さあ、いよいよ味噌づくりのことを教えていただきます。",[21,77],{},"\n蒸した大豆をつぶして、そこに前もって作っておいた塩切りこうじと種味噌をしっかり混ぜてなめらかにします。これで仕込み味噌ができ上がり。木樽に入れて、6~10ヶ月ほど熟成・発酵させれば、味噌として完成。味噌づくりの工程は、いたってシンプルなのです。❝手づくりみそセット❞の販売もしていますが、家庭でも同じ工程でおいしくつくれますよ。シンプルな工程だからこそ、材料にこだわり、手を抜かずにつくります」「糀屋三郎右衛門」の味噌の特徴を伺うと、「特徴がないのがうちの特徴」との答え。つまり、個性は少ないかもしれないけれど、毎日食べても飽きない味ということ。どんな人が食べてもおいしいと思う、優しい味が特徴だと、辻田さんは強調します。「近隣の小中学校で、給食の材料に使ってもらっています。うちの味噌で作った味噌汁を子どもたちが残さずに食べるらしい。うれしいですね」",[39,80,82],{"id":81},"こうじも手づくりたっぷり入れて味噌にする",[43,83,84],{},"こうじも手づくり、たっぷり入れて味噌にする",[17,86,87,88,90],{},"味噌づくりに最も大切なものの一つは、こうじです。「糀屋三郎右衛門」では、こうじは味噌を仕込み前に、3日かけてつくります。まず1日目は、前日から水に浸しておいた米を蒸します。蒸し上がった米に種こうじをまぶし、寝かせます。翌日は室に移動させてさらに寝かせて、3日目に米こうじが完成。これに塩を加えて塩切りこうじにして、つぶした大豆に混ぜるのです。「こうじを手づくりしているのは、味噌屋さんでも少ないかもしれません。発酵させるので、温度や湿度などに影響されて難しいのです。でも、味噌の要なのでこだわっています」。米こうじを使った味噌が多い「糀屋三郎右衛門」ですが、玄米こうじ、麦こうじを使った商品も販売しています。そもそも味噌は、こうじの原料によって、米味噌、麦味噌、豆味噌に分類され、味や色などに違いが出ます。地域的に見ると、北海道・東北関東甲信越などは米味噌、東海地区が豆味噌、九州・四国・中国地方は麦味噌が、一般的に多いようです。",[21,89],{},"\n「大豆に対して、こうじの分量が多いと、味噌は甘味が増してうま味が引き立ちます。うちの味噌は、大豆1：こうじ1以上で、こうじがたっぷり入っています。人気の『京の里』はこうじをさらに2割多く使っています」",[25,92,94],{"className":93},[28],[31,95],{"src":96,"alt":34,"loading":35,"width":54,"height":97},"\u002Fimg\u002F2017\u002F06\u002Flarge-4-1.jpeg",983,[25,99,101],{"className":100},[28],[31,102],{"src":103,"alt":34,"loading":35,"width":54,"height":104},"\u002Fimg\u002F2017\u002F06\u002Flarge-5-1.jpeg",991,[25,106,108],{"className":107},[28],[31,109],{"src":110,"alt":34,"loading":35,"width":111,"height":112},"\u002Fimg\u002F2017\u002F06\u002Foriginal-2-5.jpeg",247,371,[25,114,116],{"className":115},[28],[31,117],{"src":118,"alt":34,"loading":35,"width":55,"height":54},"\u002Fimg\u002F2017\u002F06\u002Flarge-6-1.jpeg",[25,120,122],{"className":121},[28],[31,123],{"src":124,"alt":34,"loading":35,"width":111,"height":125},"\u002Fimg\u002F2017\u002F06\u002Foriginal-3-5.jpeg",373,[39,127,129],{"id":128},"赤と淡色の味噌を揃えると使い方の幅が広がる",[43,130,128],{},[17,132,133,134,136,137,139,140,142],{},"辻田さんに、いつも迷ってしまう人や新しい味に挑戦したい人のために、味噌選びのコツを教えていただきました。",[21,135],{},"\n「味噌は、まずこうじの種類を決めます。それから味、色、塩分なども考えて、いろいろ試してみましょう。うちの商品でおすすめしているのは、赤と淡色の2色を揃えておくこと。『京の里』と『すずしろの里』、または少しリーズナブルな『おふくろ自慢中辛』と『おふくろ自慢甘口』の組み合わせがいいですね」。",[21,138],{},"\n色の濃い味噌は発酵・熟成の期間が長く、味に深みがあるので寒い季節に使いたくなり、魚介類や具だくさんの味噌汁に合います。また、色の淡い味噌はあっさりとしているので、暑い季節のシンプルな野菜の味噌汁にピッタリ。「濃淡の2色を好みの配合で合わせ味噌にして、使うこともおすすめです。うちでもそれでよく豚汁をつくりますよ」と奥さまの美幸さんが教えてくれました。",[21,141],{},"\n毎日、食べるものだからこそ、こだわりの材料で手づくりされた、安心・安全なものを使いたい。「最近は、味噌が健康にもいいと見直されてもいるので、1日1杯は味噌汁を飲んで欲しいですね」と辻田さん。自分や家族のためだけでなく、贈り物にもおすすめできる味噌です。",[25,144,146],{"className":145},[28,29],[31,147],{"src":148,"alt":34,"loading":35,"width":149,"height":150},"\u002Fimg\u002F2017\u002F06\u002Flarge-4-3.jpeg",1022,113,[17,152,153],{},"いろいろな種類がある味噌を、三つのカテゴリーで分類してみました。今まで食べたことのない味噌にも、ぜひ挑戦してみましょう！",[25,155,157],{"className":156},[28,29],[31,158],{"src":159,"alt":34,"loading":35,"width":160,"height":161},"\u002Fimg\u002F2017\u002F06\u002Foriginal-1.gif",177,124,[25,163,165],{"className":164},[28,29],[31,166],{"src":167,"alt":34,"loading":35,"width":168,"height":169},"\u002Fimg\u002F2017\u002F06\u002Foriginal-1-1.gif",178,122,[25,171,173],{"className":172},[28,29],[31,174],{"src":175,"alt":34,"loading":35,"width":168,"height":176},"\u002Fimg\u002F2017\u002F06\u002Foriginal-2.gif",123,[17,178,179],{},"こうじの原料によって、米味噌、麦味噌、豆味噌に分けられます。また、これらを合わせた調合味噌もあります。通常は、中国・四国・九州地方は麦味噌、東海地方は豆味噌、その他の地方は米味噌が多く作られています。",[17,181,182],{},"塩分の量やこうじの分量によって、味に違いがでます。塩分量が多いが辛く、大豆に対してこうじの割合が多い方が、甘口になります。中辛口、中甘口など、甘口と辛口の中間ぐらいの味の味噌もあります。",[17,184,185],{},"大豆の種類、大豆を煮るか蒸すか、こうじの種類、発酵・熟成期間の長さなど、いろいろな条件で色は変わります。一般的に、発酵・熟成期間が長いと着色が進み、赤い味噌になります。長期保存のために塩分も高めです。",[25,187,189],{"className":188},[28,29],[190,191,196],"a",{"href":192,"target":193,"rel":194},"\u002Fgourmet\u002F4647\u002F","_blank",[195],"noopener",[31,197],{"src":198,"alt":34,"loading":35,"width":199,"height":200},"\u002Fimg\u002F2017\u002F06\u002Foriginal-6-3.jpeg",861,232,[25,202,204],{"className":203},[28,29],[190,205,208],{"href":206,"target":193,"rel":207},"\u002Fgourmet\u002F4813\u002F",[195],[31,209],{"src":210,"alt":34,"loading":35,"width":36,"height":200},"\u002Fimg\u002F2017\u002F06\u002Foriginal-7-5.jpeg",[25,212,214],{"className":213},[28,29],[190,215,218],{"href":216,"target":193,"rel":217},"\u002Fgourmet\u002F4822\u002F",[195],[31,219],{"src":220,"alt":34,"loading":35,"width":221,"height":200},"\u002Fimg\u002F2017\u002F06\u002Foriginal-8-4.jpeg",860,[25,223,225],{"className":224},[28,29],[190,226,229],{"href":227,"target":193,"rel":228},"\u002Fgourmet\u002F4658\u002F",[195],[31,230],{"src":231,"alt":34,"loading":35,"width":199,"height":200},"\u002Fimg\u002F2017\u002F06\u002Foriginal-10-5.jpeg",[25,233,235],{"className":234},[28,29],[190,236,239],{"href":237,"target":193,"rel":238},"\u002Fgourmet\u002F4300\u002F",[195],[31,240],{"src":241,"alt":34,"loading":35,"width":54,"height":242},"\u002Fimg\u002F2017\u002F06\u002Flarge-2-4.jpeg",277,[25,244,246],{"className":245},[28,29],[190,247,250],{"href":248,"target":193,"rel":249},"\u002Fgourmet\u002F4831\u002F",[195],[31,251],{"src":252,"alt":34,"loading":35,"width":54,"height":253},"\u002Fimg\u002F2017\u002F06\u002Flarge-3-4.jpeg",275,[255,256],"hr",{},[25,258,260],{"className":259},[28,29],[31,261],{"src":262,"alt":34,"loading":35,"width":263,"height":264},"\u002Fimg\u002F2017\u002F06\u002Foriginal-1.png",455,55,[25,266,268],{"className":267},[28],[31,269],{"src":270,"alt":34,"loading":35,"width":271,"height":272},"\u002Fimg\u002F2017\u002F06\u002Foriginal-3.gif",135,36,[17,274,275],{},"大きな圧力鍋で、1回で120kgの大豆を蒸す。圧力がかかってから20分ほど蒸すと、水分を含んだ大豆は2倍の重さになる。蒸し上がった大豆は、一気に開けて人肌くらいに冷ます。かき踊やぶんじ（木のシャベルのようなもの）を使って手作業で広げる。",[25,277,279],{"className":278},[28,29],[31,280],{"src":281,"alt":34,"loading":35,"width":282,"height":54},"\u002Fimg\u002F2017\u002F06\u002Flarge-5-3.jpeg",682,[25,284,286],{"className":285},[28],[31,287],{"src":288,"alt":34,"loading":35,"width":289,"height":290},"\u002Fimg\u002F2017\u002F06\u002Flarge-6-3.jpeg",680,1023,[17,292,293],{},"蒸し上がった大豆はつやつやで、これだけ食べてもおいしそう！今回は富山県産の大粒の大豆。手作業でかき混ぜたり、扇風機をあてたりして、できるだけ早く冷ます。",[25,295,297],{"className":296},[28],[31,298],{"src":299,"alt":34,"loading":35,"width":54,"height":300},"\u002Fimg\u002F2017\u002F06\u002Flarge-7-3.jpeg",683,[25,302,304],{"className":303},[28],[31,305],{"src":306,"alt":34,"loading":35,"width":307,"height":308},"\u002Fimg\u002F2017\u002F06\u002Foriginal-4.gif",147,34,[17,310,311],{},"冷めた大豆を16等分にして水を加え、機械でつぶす。昔はわらじを履いて大豆を足で踏むという、人力によってつぶしていたそう。自家製のこうじはここで混ぜる。味噌を仕込む前に、3日かけてこうじを作り、塩と混ぜて塩切りこうじにしておく。",[25,313,315],{"className":314},[28,29],[31,316],{"src":317,"alt":34,"loading":35,"width":318,"height":54},"\u002Fimg\u002F2017\u002F06\u002Flarge-8-3.jpeg",679,[25,320,322],{"className":321},[28],[31,323],{"src":324,"alt":34,"loading":35,"width":325,"height":54},"\u002Fimg\u002F2017\u002F06\u002Flarge-9-3.jpeg",686,[25,327,329],{"className":328},[28],[31,330],{"src":331,"alt":34,"loading":35,"width":332,"height":333},"\u002Fimg\u002F2017\u002F06\u002Foriginal-5.gif",217,32,[17,335,336,337,339],{},"つぶした大豆、塩切り、こうじ、さらに種味噌を加えて、よく混ぜる。これを仕込み味噌と呼ぶ。安定した発酵を促すために、同じ種類のつくりおいた味噌を種味噌として加えている。",[21,338],{},"\n混ぜ合わせた、仕込み味噌を担いで樽に入れる。1日2回の仕込み作業を連続して2日間やって、樽いっぱいに味噌を仕込む。",[25,341,343],{"className":342},[28,29],[31,344],{"src":345,"alt":34,"loading":35,"width":282,"height":54},"\u002Fimg\u002F2017\u002F06\u002Flarge-10-4.jpeg",[25,347,349],{"classNam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