[{"data":1,"prerenderedAt":570},["ShallowReactive",2],{"post:\u002Fgourmet\u002F28780":3,"sidebar":379,"main-footer:\u002Fgourmet\u002F28780:gourmet:pd::\u002Fetc\u002F28665,\u002Fgourmet\u002F28730,\u002Fgourmet\u002F28703,\u002Fgourmet\u002F28691,\u002Fetc\u002F28645,\u002Fetc\u002F28635,\u002Fetc\u002F28605,\u002Fetc\u002F28405":439},{"id":4,"title":5,"body":6,"categories":351,"category":354,"columnist":352,"credit":355,"date":356,"description":30,"extension":357,"image":358,"items":355,"meta":359,"navigation":360,"path":361,"recommend":362,"relations":355,"seo":371,"showDate":360,"stem":372,"tags":373,"wpId":377,"writer":355,"__hash__":378},"posts\u002Fgourmet\u002F28780.md","山口・萩の伝統を伝える「焼抜蒲鉾 村四郎」「萩小町ちくわ」",{"type":7,"value":8,"toc":348},"minimark",[9,16,20,34,40,46,53,59,63,68,73,78,83,88,93,98,103,109,113,118,123,129,133,138,143,148,153,158,163,169,173,178,183,189,193,198,203,208,213,219,223,228,233,238,244,288,294,323,329,339,342,345],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"今回、編集長アッキーが気になったのは、伝統製法を守る山口・萩の村田蒲鉾店。株式会社村田蒲鉾店・代表取締役の村田大輔氏に、商品への思いを取材陣がうかがいました。",[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\u002F09\u002F151a0c682f24a79729903218fae8e758.jpg","","lazy",600,400,[35,36,39],"h6",{"style":37,"id":38},"text-align: center;","株式会社村田蒲鉾店-代表取締役の村田大輔氏","株式会社村田蒲鉾店 代表取締役の村田大輔氏",[17,41,42],{},[43,44,45],"strong",{},"―創業の経緯を教えてください。",[17,47,48,52],{},[49,50,51],"b",{},"村田","　1961年に祖父の村田四郎が創業し、60年以上になります。父である2代目が1972年に23歳で社長になり、私で3代目です。",[21,54,56],{"className":55},[24,25],[27,57],{"src":58,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002FB5A12581_2.jpg",[35,60,62],{"style":37,"id":61},"原材料の生えそは弾力と旨みが際立っています","原材料の「生えそ」は弾力と旨みが際立っています。",[17,64,65],{},[43,66,67],{},"―家業を継がれると決めていたのでしょうか。",[17,69,70,72],{},[49,71,51],{},"　小さい時から蒲鉾を食べて育ち、先代からも家業についての話を聞いてきたので、自然と蒲鉾店を継ぐという思いがありました。大学卒業後は大阪中央市場で３年修行し、入社しました。",[17,74,75],{},[43,76,77],{},"―入社されてからのご苦労はございましたか？",[17,79,80,82],{},[49,81,51],{},"　先輩方がおられる中で、息子という立場で帰ってきて、早く追いつかないとという思いで勉強しました。社長になったのは3年前で入社20年後です。",[17,84,85],{},[43,86,87],{},"―創業から変わらない御社のこだわりを教えてください。",[17,89,90,92],{},[49,91,51],{},"　商売は山あり谷ありですが、どんなときも最善の商品を作る、それに徹することだと思います。王道は忘れることなく、時代の流れにも応じて、お惣菜的な商品や洋風に仕立てた商品なども作っています。社員が一丸となって自分が食べたいと思う商品、おいしいと思う商品の開発を続けています。",[17,94,95],{},[43,96,97],{},"―どんなお客様が多いのでしょうか。",[17,99,100,102],{},[49,101,51],{},"　30年、40年と小さい頃から食べてくださっている人も多いです。ご家庭で代々伝わっている味と言っていただくこともあります。身が引き締まる思いで、お客様を裏切らないように、いい商品をこれからも作らなければと思っています。",[21,104,106],{"className":105},[24,25],[27,107],{"src":108,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002F98A35841_3.jpg",[35,110,112],{"style":37,"id":111},"萩発祥の焼き抜き製法は板の下からじっくり焼き上げ冷ます製法","萩発祥の「焼き抜き製法」は、\n板の下からじっくり焼き上げ冷ます製法。",[17,114,115],{},[43,116,117],{},"―「焼抜蒲鉾 村四郎」はどんな商品でしょうか。",[17,119,120,122],{},[49,121,51],{},"　創業者の村田四郎が亡くなって、その名前をつけた商品です。昔ながらの製法で、生魚だけで作ることで、旨味、風味、触感が絶妙な蒲鉾が出来上がります。冷凍の切り身でだせないしなやかさのある看板商品です。魚をさらす水にもこだわり、いい状態で魚のすり身を作ることが大切です。地下水を使っていますが、時期によって水の性質が変わるので、調整もしています。原料は天然の高級食材であるえそを使用しています。魚の鮮度を確認し、出来上がりを想像しながらすっていくので手間もかかりますが、おいしさには自信があります。",[21,124,126],{"className":125},[24,25],[27,127],{"src":128,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002F98A43951_4.jpg",[35,130,132],{"style":37,"id":131},"噛めば噛むほど味に複雑みがでてきます","噛めば噛むほど味に複雑みがでてきます。",[17,134,135],{},[43,136,137],{},"―商品が完成するまでにご苦労はありましたか。",[17,139,140,142],{},[49,141,51],{},"　かなり失敗もしました。思ったより魚の弾力がでなかったりして、何千回もいろんなパターンを試して完成しました。おいしい蒲鉾が作れるようになるまでは10年修行が必要と言われていますが、私もまだまだ修行中だと思っています。",[17,144,145],{},[43,146,147],{},"―焼抜蒲鉾はほかの蒲鉾とどういった違いがあるんでしょうか。",[17,149,150,152],{},[49,151,51],{},"　蒲鉾は焼抜と蒸しの大きく分けると2種類です。焼抜はゆっくり加熱していき、独特の歯ごたえがありますが、いい原料を使っていないと歯ごたえがでないんです。魚本来の弾力のみで勝負しているので、鮮度が悪いと弾力がでず、原料へのこだわりが重視されます。",[17,154,155],{},[43,156,157],{},"―おすすめの食べ方を教えてください。",[17,159,160,162],{},[49,161,51],{},"　刺身感覚でわさび醤油でいただくのがおすすめです。生のまま召し上がるのが1番いいと思います。お酒はビール、日本酒、焼酎となんでも合います。",[21,164,166],{"className":165},[24,25],[27,167],{"src":168,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002Fa4e3e0be5f14c8f0ee9e784b4f6ca279.jpg",[35,170,172],{"style":37,"id":171},"粘りのある弾力ときめ細かい口あたり","粘りのある弾力ときめ細かい口あたり。",[17,174,175],{},[43,176,177],{},"―「萩小町ちくわ」の特徴を教えてください。",[17,179,180,182],{},[49,181,51],{},"　創業時からある商品で、みずみずしい歯ごたえと弾力が特徴です。原料はすけそうだらがメインですが、テストをして仕入れ、原料をしっかり見極めています。すりみを3種類ほどかけあわせて、それぞれの魚の良さを生かしています。焼く前に40℃の庫内でおちつかせてから焼くことで、独特の歯ごたえが生まれます。ちくわは、みりんなど糖分を入れると色がつきますが、萩小町ちくわは魚本来の味を出すために、あまり糖分を入れていないので、白っぽい色になっています。",[21,184,186],{"className":185},[24,25],[27,187],{"src":188,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002FA0A15391_6.jpg",[35,190,192],{"style":37,"id":191},"表面をじっくりと焼いた香ばしさも魅力","表面をじっくりと焼いた香ばしさも魅力。",[17,194,195],{},[43,196,197],{},"―創業時はどういった背景で開発されたのでしょうか。",[17,199,200,202],{},[49,201,51],{},"　昔はあのサイズのちくわがあまりなく、大きかったそうです。それで、小さいちくわを作るとヒットしたと聞いています。昔はちくわを1本ずつ紙で巻いて販売していたそうです。",[17,204,205],{},[43,206,207],{},"―おすすめの食べ方はありますか。",[17,209,210,212],{},[49,211,51],{},"　生のまま、食べる事が一番かと思いますが、バター焼きにするとイカのような食感が味わえます。磯部揚げにすると、弾力あるプリッとした食感が際立ちます。",[21,214,216],{"className":215},[24,25],[27,217],{"src":218,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002FA0A61471_7.jpg",[35,220,222],{"style":37,"id":221},"磯部揚げにしてもおいしい","磯部揚げにしてもおいしい。",[17,224,225],{},[43,226,227],{},"―今後の展望を教えてください。",[17,229,230,232],{},[49,231,51],{},"　今までと特に変わらず、これからもいかに美味しい蒲鉾を作れるか研究し、頑張っていこうと思っております。",[17,234,235],{},[43,236,237],{},"―貴重なお話をありがとうございました！",[21,239,241],{"className":240},[24,25],[27,242],{"src":243,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002F00f0366fd3d57057f69f822f89e61f6b.jpg",[17,245,246,249,252,253,258,259,261,262,264,265,267,268,270,271,273,281,283,284],{},[43,247,248],{},"「焼抜蒲鉾 村四郎」（150g\u002F本）",[250,251],"br",{},"\n価格：",[254,255,257],"span",{"style":256},"font-weight: 400;","¥","972（税込）",[250,260],{},"\n店名：村田蒲鉾店",[250,263],{},"\n電話：0120-228-248（9:00～17:00 土日祝を除く）",[250,266],{},"\n定休日：インターネットでのご注文は24時間365日受付",[250,269],{},"\n商品URL：",[250,272],{},[274,275,276],"a",{"href":276,"target":277,"rel":278},"https:\u002F\u002Fwww.muratakamaboko.com\u002Fshopdetail\u002F007000000015\u002Fkamaboko\u002Fpage1\u002Frecommend\u002F","_blank",[279,280],"noopener","noreferrer",[250,282],{},"\nオンラインショップ： ",[274,285,286],{"href":286,"target":277,"rel":287},"https:\u002F\u002Fwww.muratakamaboko.com\u002Findex.html",[279,280],[21,289,291],{"className":290},[24,25],[27,292],{"src":293,"alt":30,"loading":31,"width":32,"height":33},"\u002Fimg\u002F2022\u002F09\u002F54435be6fba3fac38203ac5dd22d4251.jpg",[17,295,296,299,252,301,303,304,261,306,264,308,267,310,270,312,314,318,283,320],{},[43,297,298],{},"「萩小町ちくわ」（3本）",[250,300],{},[254,302,257],{"style":256},"324（税込）",[250,305],{},[250,307],{},[250,309],{},[250,311],{},[250,313],{},[274,315,316],{"href":316,"target":277,"rel":317},"https:\u002F\u002Fwww.muratakamaboko.com\u002Fshopdetail\u002F007000000010\u002F",[279,280],[250,319],{},[274,321,286],{"href":286,"target":277,"rel":322},[279,280],[17,324,325,326,328],{},"※紹介した商品・店舗情報はすべて、WEB掲載時の情報です。",[250,327],{},"\n変更もしくは販売が終了していることもあります。",[17,330,331,334,336],{},[43,332,333],{},"＜Guest’s profile＞",[250,335],{},[43,337,338],{},"村田大輔（株式会社村田蒲鉾店 代表取締役）",[17,340,341],{},"1974年山口県萩市生まれ。大学卒業後、大阪中央市場に入社。2000年村田蒲鉾店入社。2018年同社代表取締役に就任。伝統ある萩蒲鉾の製造を守る事に自ら留意し、更なる商品の品質向上を目指し、蒲鉾づくりに取り組む。",[17,343,344],{},"＜取材／垣内栄　MC／根井理紗子　画像協力／村田蒲鉾店＞",[10,346],{"className":347,"style":14,"ariaHidden":15},[13],{"title":30,"searchDepth":349,"depth":349,"links":350},2,[],[352,353,354],"pd","column","gourmet",null,"2022-10-17T13:14:24","md","\u002Fimg\u002F2022\u002F09\u002FA0A1876b1_top.jpg",{},true,"\u002Fgourmet\u002F28780",[363,364,365,366,367,368,369,370],"\u002Fetc\u002F28665","\u002Fgourmet\u002F28730","\u002Fgourmet\u002F28703","\u002Fgourmet\u002F28691","\u002Fetc\u002F28645","\u002Fetc\u002F28635","\u002Fetc\u002F28605","\u002Fetc\u002F28405",{"title":5,"description":30},"gourmet\u002F28780",[374,375,376],"連載","山口","社長インタビュー山口",28780,"iobGF72YyU8yb4n9p5lUlkrDCVb_UrXZIOV5hhHg1CA",{"rankingPosts":380,"keywords":424},[381,389,397,408,416],{"path":382,"title":383,"description":30,"date":384,"category":354,"columnist":352,"tags":385,"image":388},"\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",[386,387,374],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":390,"title":391,"description":30,"date":392,"category":354,"columnist":352,"tags":393,"image":396},"\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",[374,394,395],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":398,"title":399,"description":30,"date":400,"category":354,"columnist":355,"tags":401,"image":407},"\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",[402,394,403,404,405,406],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":409,"title":410,"description":30,"date":411,"category":354,"columnist":352,"tags":412,"image":415},"\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",[374,413,414],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":417,"title":418,"description":30,"date":419,"category":354,"columnist":352,"tags":420,"image":423},"\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",[374,421,422],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[425,426,394,427,402,428,405,429,430,431,403,421,432,433,434,435,436,437,438,386],"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":440,"randomPosts":441,"latestPosts":499,"recommendPosts":523},[],[442,449,458,465,472,479,487,493],{"path":443,"title":444,"description":30,"date":445,"category":354,"columnist":352,"tags":446,"image":448},"\u002Fgourmet\u002F70407","伊勢神宮の御料酒を献上し100年。力強く濃醇な飲みごたえの純米酒「宮水の郷」と濃厚な味わい「白鷹梅酒」","2026-05-21T13:32:30",[404,447,374],"社長インタビュー兵庫","\u002Fimg\u002F2026\u002F05\u002Fc32efdf1c1478541c588e370f55503e6.jpg",{"path":450,"title":451,"description":30,"date":452,"category":453,"columnist":355,"tags":454,"image":457},"\u002Feventreport\u002F72682","【レポート】2026年8月7日に経営者交流会を開催。全国各地から経営者が集合しました！（Vol.10）","2026-08-28T11:27:56","eventreport",[455,456],"経営者交流会","イベントレポート","\u002Fimg\u002F2026\u002F08\u002Ftop.jpg",{"path":459,"title":460,"description":30,"date":461,"category":354,"columnist":352,"tags":462,"image":464},"\u002Fgourmet\u002F69177","職人の手包み！溢れるコーンの北海道パン「こぼれとうきびパンバターコーン」と驚きのボリューム「北海道なまらでっかいシュー」","2026-04-30T10:36:04",[374,426,463],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F04\u002F20c706a5a16882035fa30608674959ab-3.jpg",{"path":466,"title":467,"description":30,"date":468,"category":469,"columnist":352,"tags":470,"image":471},"\u002Fetc\u002F70494","香木の白檀と沈香の香りをもっと気軽に。創業170年以上の老舗が天然香料だけで調香した、お線香「ことのは」","2026-05-26T11:40:22","etc",[404,447,374],"\u002Fimg\u002F2026\u002F05\u002F3e0c74e822b8277d499609893ac5cd45.jpg",{"path":473,"title":474,"description":30,"date":475,"category":354,"columnist":352,"tags":476,"image":478},"\u002Fgourmet\u002F72115","沖縄発、果実丸ごとのクリアな酸味のストレート果汁「山原シークワーサー」と希少スパイスのコク深い甘み「アイランド 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