[{"data":1,"prerenderedAt":570},["ShallowReactive",2],{"post:\u002Fgourmet\u002F2852":3,"sidebar":382,"main-footer:\u002Fgourmet\u002F2852:gourmet:null:\u002Fgourmet\u002F2374,\u002Fgourmet\u002F2080,\u002Fgourmet\u002F1969,\u002Fgourmet\u002F1896,\u002Fgourmet\u002F3487,\u002Fgourmet\u002F4130,\u002Fgourmet\u002F2224,\u002Fgourmet\u002F4142:":441},{"id":4,"title":5,"body":6,"categories":353,"category":354,"columnist":355,"credit":355,"date":356,"description":78,"extension":357,"image":77,"items":355,"meta":358,"navigation":359,"path":360,"recommend":355,"relations":361,"seo":370,"showDate":371,"stem":372,"tags":373,"wpId":380,"writer":355,"__hash__":381},"posts\u002Fgourmet\u002F2852.md","【特集】料理上手といわれる名作調味料vol.1「塩」　塩選びのコツとおいしい使い方",{"type":7,"value":8,"toc":350},"minimark",[9,16,24,32,37,46,51,54,57,60,63,66,69,82,89,92,95,98,101,104,107,112,121,128,134,140,149,163,177,191,199,206,215,229,243,257,265,279,290,300,310,320,330,340],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,20],"h4",{"id":19},"まずは自分の食事に合う基本の塩を見極めること",[21,22,23],"strong",{},"まずは、自分の食事に合う基本の塩を見極めること",[25,26,27,28,31],"p",{},"「今や、様々な種類の塩が出回っていますが、自分の毎日の食事に合う塩を見つけることが、料理をおいしくする大切なコツなのです」",[29,30],"br",{},"\nと言う藤本さん。たとえば、和食なら日本の塩、フランス料理ならフランス塩を使うことを基本に、塩の味比べをしながら、自分のお気に入りをチョイス。さらに、海の素材には海塩を、陸の食材には岩塩をというように、育ちが近いもの同士を選ぶと、お互いのよさを引き出せるのだとか。海塩は塩味がストレートなので焼き魚などに、まろやかな風味の岩塩はあと味に塩味を感じるので肉料理に、と使い分けるのもポイントです。",[17,33,35],{"id":34},"塩の種類",[21,36,34],{},[25,38,39,40,42,43,45],{},"「岩塩」は地殻変動で塩湖ができ、それが乾燥して塩の層となり、さらに地中に潜ってできたもの。",[29,41],{},"\n古いものは5億年前、新しくても200年前にできたといわれています。",[29,44],{},"\nミネラルが豊富、大粒で硬いのが特徴。日本は周囲が海に囲まれているため、岩塩の存在はほとんどありません。",[25,47,48],{},[21,49,50],{},"話題の塩",[17,52,53],{"id":53},"藻塩",[25,55,56],{},"海藻を使って作られた海塩で、万葉集に数多く詠まれている。",[17,58,59],{"id":59},"ローズソルト",[25,61,62],{},"地層の鉄分やカルシウムをたっぷり含んだ岩塩。色はその量や成分によって異なる。",[17,64,65],{"id":65},"ゲランドの塩",[25,67,68],{},"海水を塩田に導き太陽と風の力で蒸発させ、濃縮結晶した海塩。",[70,71,74],"figure",{"className":72},[73],"wp-image",[75,76],"img",{"src":77,"alt":78,"loading":79,"width":80,"height":81},"\u002Fimg\u002F2017\u002F06\u002Flarge-2-3.jpeg","","lazy",1024,639,[70,83,85],{"className":84},[73],[75,86],{"src":87,"alt":78,"loading":79,"width":80,"height":88},"\u002Fimg\u002F2017\u002F06\u002Flarge-3-3.jpeg",586,[17,90,91],{"id":91},"ミネラルハーヴェスト塩",[25,93,94],{},"塩分を含んだ湖の貴重な天然の塩。自然のミネラルがたっぷり。",[17,96,97],{"id":97},"焼き塩",[25,99,100],{},"精製されていない塩を煎った塩。苦味がとれ、風味がよくなり、サラサラで固まりにくい加工塩。",[17,102,103],{"id":103},"ぬちまーす",[25,105,106],{},"海水の栄養を余すことなくスプレー乾燥したミネラルたっぷりのパウダー状の海塩。",[17,108,110],{"id":109},"おいしさの決め手は塩の粒子や使うタイミング",[21,111,109],{},[25,113,114,115,117,118,120],{},"「塩は、粒子の大きさによっても味が違います。粒子が細かいものは刺身や揚げ物に、粗い方は煮物、スープ、焼き物に適しています」",[29,116],{},"\nかたまり肉に塩をまぶして作る『塩豚のロースト』などは、粒子の細かいものを使うと塩が入りすぎて塩辛くなり、肉がかたくなってしまうことも。かたまり肉には粒子の粗い塩を使うとゆっくり味がしみ込み、ほどよい塩気になるそうです。",[29,119],{},"\n「私は基本がフランスの家庭料理なので、通常はフランス産ゲランド岩塩を使っています。ところがある時、神奈川県のブランド肉を数種の天然の塩で食べ比べする機会があって、そこで出合ったオーストラリアのミネラルハーヴェスト塩に一目惚れ。肉料理との相性が抜群で、本当に感動しました」",[70,122,124],{"className":123},[73],[75,125],{"src":126,"alt":78,"loading":79,"width":127,"height":80},"\u002Fimg\u002F2017\u002F06\u002Flarge-4-2.jpeg",922,[70,129,131],{"className":130},[73],[75,132],{"src":133,"alt":78,"loading":79,"width":127,"height":80},"\u002Fimg\u002F2017\u002F06\u002Flarge-5-2.jpeg",[25,135,136,137,139],{},"その塩はどんな料理にも合うので、粒子の細かいものと粗いものをいつも揃えているのだそうです。また、塩を上手に使う最大のポイントは、そのタイミングにあると言う藤本さん。",[29,138],{},"\n「フランス料理の師匠からの直伝、“鶏肉を焼く時には、塩・こしょうの味付けは後から”という教えを守っています。その方が、ずっとジューシーに。つまり、タイミングが重要ということ。また味が決まらない時は、塩が足りない場合が意外に多いんです。最後のひとふりで、料理のおいしさを最大に引き出す塩。大きな存在ですね」　粒子の大小、使う順番など塩の特徴を見極め、より効果的に使いこなせるよう心がけましょう。",[17,141,143,146],{"id":142},"自家製塩レシピ-part1細かい粒子の天然の海塩岩塩を使用",[21,144,145],{},"自家製「塩レシピ」 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小さじ4",[29,238],{},"\n（レシピ）①まず、レモン6個を絞っておく。②ステンレスボウルに熱湯を沸かし、残りのレモン4個を粗熱が取れるまで浸しておく。③水気を拭きとり、十字に切り込みを入れ、切り口に塩を小さじ1ずつつけ、瓶に入れる。④①のレモン汁をレモンが隠れる程度注ぎ、冷蔵庫で保存。塩が完全に溶ければでき上がり。約1か月間は保存できる。レモンの実も使える。",[29,241],{},"\n（料理）魚のソテーのソースや煮込み料理に。オリーブオイルベースのドレッシングとしても活躍。",[25,244,245,248,250,251,253,254,256],{},[21,246,247],{},"塩山椒：香り高い、和の万能調味料",[29,249],{},"\n（材料）実山椒100ｇ／ 塩 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