[{"data":1,"prerenderedAt":574},["ShallowReactive",2],{"post:\u002Fgourmet\u002F26868":3,"sidebar":378,"main-footer:\u002Fgourmet\u002F26868:gourmet:pd::\u002Fgourmet\u002F27046,\u002Fgourmet\u002F27363,\u002Fetc\u002F27270,\u002Fgourmet\u002F26804,\u002Fgourmet\u002F26831,\u002Fgourmet\u002F26758,\u002Fgourmet\u002F26729,\u002Fgourmet\u002F27129":436},{"id":4,"title":5,"body":6,"categories":350,"category":353,"columnist":351,"credit":354,"date":355,"description":30,"extension":356,"image":357,"items":354,"meta":358,"navigation":359,"path":360,"recommend":361,"relations":354,"seo":370,"showDate":359,"stem":371,"tags":372,"wpId":376,"writer":354,"__hash__":377},"posts\u002Fgourmet\u002F26868.md","京都・大原の里で育まれた伝統のお漬物。赤紫蘇の自然の風味が食欲そそる「志ば漬」",{"type":7,"value":8,"toc":347},"minimark",[9,16,20,34,40,49,55,62,67,73,77,83,87,94,99,105,109,116,121,127,131,137,141,147,151,158,163,182,187,193,197,204,209,216,222,261,267,292,298,322,328,338,341,344],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"今回編集長アッキーこと坂口明子が注目したのは、京都・大原で100年以上の歴史を重ねる漬物の老舗、土井志ば漬本舗。香り高いちりめん赤紫蘇と野菜を漬け込んだ志ば漬をはじめ、伝統の漬物を守りつつ、現代の暮らしに合う楽しみ方も提案しています。美味を伝える老舗の流儀と挑戦について、株式会社土井志ば漬本舗の5代目、代表取締役社長の土井健資氏に、お話を伺いました。",[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\u002F07\u002F875313e749b2f80fd14f17421db4c070.jpg","","lazy",600,400,[35,36,39],"h6",{"style":37,"id":38},"text-align: 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代表取締役社長の土井健資氏",[17,41,42,46],{},[43,44,45],"strong",{},"―",[43,47,48],{},"創業100周年にあたる年に社長に就任されたのですね。",[17,50,51,54],{},[43,52,53],{},"土井","　30代半ばの時です。3代目の父はすでに他界し、4代目の叔父から受け継ぎ、次の100年に向けてビジョンを示すことになりました。老舗が多い京都では「事業はまず続けることが大事」。積み重ねてきたものを土台にして、次の時代をしっかり歩んでいこうという思いでした。",[17,56,57,59],{},[43,58,45],{},[43,60,61],{},"代々の伝書というものもあるそうですね。",[17,63,64,66],{},[43,65,53],{},"　「力以上に作ってはいけない」「本業以外に手を出すな」など、初代からのメッセージが記されており、私にとってはバイブルのようなもの。経営的なことで迷うと、ここに立ち返るようにしています。私の代では、先人に学び古きよきものを大切にしながら、新しいチャレンジもするという思いで、「十五の志」を作りました。「自然志向で健康によい」「情熱で響きあえ」「お客様を第一に」など、もの、人、組織をつくるコンセプトを記しています。",[21,68,70],{"className":69},[24,25],[27,71],{"src":72,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002F2fce2eeeaf8ba25337644768a746db14.jpg",[35,74,76],{"style":37,"id":75},"手で雑草を抜くなど農薬を使わずにちりめん赤紫蘇を栽培している自社農園大原の日中の寒暖差が紫蘇づくりに適しているとか","手で雑草を抜くなど農薬を使わずにちりめん赤紫蘇を栽培している自社農園。\n大原の日中の寒暖差が紫蘇づくりに適しているとか。",[21,78,80],{"className":79},[24,25],[27,81],{"src":82,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002F1af81136c829c9ca92cd5f95026d654c.jpg",[35,84,86],{"style":37,"id":85},"初代土井清太郎が記し受け継がれてきた伝書土井社長は常にそばに置いているそう","初代土井清太郎が記し、受け継がれてきた伝書。土井社長は常にそばに置いているそう。",[17,88,89,91],{},[43,90,45],{},[43,92,93],{},"「志ば漬」には「志」の文字を?",[17,95,96,98],{},[43,97,53],{},"　そこには物語があります。800年ほど前、平家の人々の冥福を祈るため尼寺に入られた建礼門院様をおなぐさめするため、大原の里人が群生する赤紫蘇と野菜のお漬物をお渡ししたとされています。その時に「なんときれいな紫の葉漬け」とおっしゃった。それまでにも赤紫蘇の漬物はありましたが、里人の思い、志のこもった本物ということで、私たちは「志ば漬」とし、志を胸に進もうという姿勢を示しています。",[21,100,102],{"className":101},[24,25],[27,103],{"src":104,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002FIMG_9687_4.jpg",[35,106,108],{"style":37,"id":107},"夏野菜の茄子きゅうりみょうがをちりめん赤紫蘇で漬け込んだ土井志ば漬きざみ","夏野菜の茄子、きゅうり、みょうがをちりめん赤紫蘇で漬け込んだ「土井志ば漬(きざみ)」",[17,110,111,113],{},[43,112,45],{},[43,114,115],{},"伝統を大切にされたお漬物、味はもちろん、色彩や食感も魅力です。",[17,117,118,120],{},[43,119,53],{},"　100年以上使われてきた木桶を修理しながら使っています。乳酸菌は木の中にいるんですよ。志ば漬のちりめん赤紫蘇は、自社農園で原種を守りながら栽培しています。この赤紫蘇はすでに揉まれたような葉の状態になっていて、それを揉むと一般のものとは比べ物にならないほどの香りなんです。毎日志ば漬を含めて30アイテムほどを取り扱っていますが、すべて合成着色料は使わず、自然の色を大切にしています。志ば漬は素材と塩でシンプルに漬け込みます。食感にもこだわりがあり、洗浄、温度管理が大事で、まさに毎日時間との勝負。塩やプレスのタイミングをはかって理想の食感に仕上げます。1つの樽で1トンほど漬けますから、スピード感が必要となり現場は追われていますが、塩加減、踏み込み加減にも職人のこだわりがあって、そのこだわりが旨みを引き出します。",[21,122,124],{"className":123},[24,25],[27,125],{"src":126,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002FIMG_9673_5.jpg",[35,128,130],{"style":37,"id":129},"素材の風味と彩りを生かして漬けたお漬物詰め合わせの箱を開けると色あざやか","素材の風味と彩りを生かして漬けたお漬物。\n詰め合わせの箱を開けると色あざやか。",[21,132,134],{"className":133},[24,25],[27,135],{"src":136,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002FIMG_9724_6.jpg",[35,138,140],{"style":37,"id":139},"大根の甘みとシャキシャキとした食感が人気のはんなり漬大根","大根の甘みとシャキシャキとした食感が人気の「はんなり漬大根」",[21,142,144],{"className":143},[24,25],[27,145],{"src":146,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002F18468343442d5940d064abd1aa09e310.jpg",[35,148,150],{"style":37,"id":149},"修理しながら使い続けている木桶で漬け込む昔ながらの石積みの技も継承","修理しながら使い続けている木桶で漬け込む。\n昔ながらの石積みの技も継承。",[17,152,153,155],{},[43,154,45],{},[43,156,157],{},"おすすめの食べ方を教えてください。",[17,159,160,162],{},[43,161,53],{},"　私が好きなのは、京都の「原了郭」さんの黒七味と醤油を少々かけて温かいご飯にのせ、のりと煎茶をかけるお茶漬ですね。志ば漬とたまねぎが少しあれば、チャーハンやバターライスに入れるとおいしいですよ。",[17,164,165,167,170,173,176,179],{},[43,166,45],{},[43,168,169],{},"展開されているお食事処(竃炊き立てごはん",[43,171,172],{},"𡈽",[43,174,175],{},"井",[43,177,178],{},")",[43,180,181],{},"では、さまざまなアレンジも?",[17,183,184,186],{},[43,185,53],{},"　志ば漬をパスタにしのばせたり、タルタルソースに使って唐揚げに添えたり、私も時々厨房に入るようにして、仕事をしながら料理人と意見を交わしてメニューを工夫しています。そのような中で、志ば漬のタルタルソースやフリーズドライも生まれました。食事処では新しい提案をしていますが、かつて鯖街道を通る人々に軒先で志ば漬とご飯を出していた、それを現代版にしたものです。ぶれがないように、これまでと同じことをしているという意識はあります。",[21,188,190],{"className":189},[24,25],[27,191],{"src":192,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002F26148e374cb1f8cf20508f6b0c6a5f95.jpg",[35,194,196],{"style":37,"id":195},"_3代目土井清一郎氏がかつて旧本店の軒先でお茶漬けを出そうと開いた店をリメイクおいしいごはんとお漬物が楽しめる竃炊き立てごはん𡈽井","3代目土井清一郎氏がかつて旧本店の軒先でお茶漬けを出そうと開いた店をリメイク。\nおいしいごはんとお漬物が楽しめる「竃炊き立てごはん𡈽井」。",[17,198,199,201],{},[43,200,45],{},[43,202,203],{},"今後の展望をおきかせください。",[17,205,206,208],{},[43,207,53],{},"　本店の魅力を増やして、ここで楽しんでいただく時間を広げていきたいと思います。たとえば炊きたてご飯の店の野外版のような。野外テラスのようなものを作って、自然に囲まれてお食事を楽しんでいただけることを考えていきたいと思います。社長の仕事の総仕上げにして、次につないでいきたいですね。",[17,210,211,213],{},[43,212,45],{},[43,214,215],{},"自然の中でのお食事はとくにおいしそうですね。本日はありがとうございました。",[21,217,219],{"className":218},[24,25],[27,220],{"src":221,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F07\u002F51402f71db635ef08c11f801b7c747c7.jpg",[17,223,224,227,230,231,236,237,239,240,242,243,245,246,254,256,257],{},[43,225,226],{},"「土井の志ば漬（きざみ）LP」",[228,229],"br",{},"\n価格：",[232,233,235],"span",{"style":234},"font-weight: 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