[{"data":1,"prerenderedAt":704},["ShallowReactive",2],{"post:\u002Fgourmet\u002F4063":3,"sidebar":558,"main-footer:\u002Fgourmet\u002F4063:gourmet:null::":616},{"id":4,"title":5,"body":6,"categories":530,"category":531,"columnist":532,"credit":532,"date":533,"description":34,"extension":534,"image":535,"items":532,"meta":536,"navigation":537,"path":538,"recommend":532,"relations":532,"seo":539,"showDate":540,"stem":541,"tags":542,"wpId":556,"writer":532,"__hash__":557},"posts\u002Fgourmet\u002F4063.md","【特集】食べ比べ座談会「豆腐」＆「おつまみ」～とうふの奥深さと新たな可能性～",{"type":7,"value":8,"toc":524},"minimark",[9,16,24,38,47,53,61,67,75,81,89,93,96,125,140,150,170,195,205,215,235,245,255,265,291,295,298,306,314,366,407,415,422,428,506,512,518],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"お取り寄せの商品、おいしさにこだわって選びたいけれど同じ食品でも味や食感の違いを食べ比べる機会はなかなかありません。",[21,22],"br",{},"\nそこで、「食」にはちょっと、いや相当にこだわりがある４人の方々に試食していただき、おいしさの違い、新しい発見などいろいろな意見をうかがいました！",[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\u002F07\u002Foriginal-22-1.jpeg","","lazy",210,250,[17,39,40,44,46],{},[41,42,43],"strong",{},"クック井上。",[21,45],{},"\n料理芸人。料理が上手いだけでなく、「しゃべれて・作れて・楽しく教える」がモットー。",[25,48,50],{"className":49},[28,29],[31,51],{"src":52,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2017\u002F07\u002Foriginal-23-1.jpeg",[17,54,55,58,60],{},[41,56,57],{},"青木由里",[21,59],{},"\n料理研究家。ローリビングフードを中心に、身も心も地球も美しくなる全体食を研究中。",[25,62,64],{"className":63},[28,29],[31,65],{"src":66,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2017\u002F07\u002Foriginal-24-1.jpeg",[17,68,69,72,74],{},[41,70,71],{},"藤田一休",[21,73],{},"\n料理人。全国からこだわりの食材を選んで供する、「銀座藤田」主人。料理教室も開催。",[25,76,78],{"className":77},[28,29],[31,79],{"src":80,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2017\u002F07\u002Foriginal-25-1.jpeg",[17,82,83,86,88],{},[41,84,85],{},"小松めぐみ　",[21,87],{},"\nグルメライター。雑誌のグルメ記事の取材を中心に活躍中。おいしい情報は常に探索。",[90,91,92],"h3",{"id":92},"おつまみ",[17,94,95],{},"――それぞれ、どんなお酒が合うか考えてみてくださいね。 皆さん“飲兵衛”だそうで、期待しています。まずは「牛たん（塩味）」から。",[17,97,98,101,102,104,107,108,110,113,114,116,119,120,122,124],{},[41,99,100],{},"井上","　牛たんが好きで、よく食べるんですけど、こんな分厚いの初めてです。それでいてやわらかいのが、驚き！",[21,103],{},[41,105,106],{},"藤田","　臭みがなくて、甘味がある。",[21,109],{},[41,111,112],{},"青木","　脂が甘いですね。バターっぽい。",[21,115],{},[41,117,118],{},"小松","　どんなお酒にも合いそうですが、やはり赤ワイン、でしょうか。",[21,121],{},[41,123,112],{},"　意外と辛口のシャンパンとの相性もいい気がします。",[25,126,128],{"className":127},[28,29],[129,130,135],"a",{"href":131,"target":132,"rel":133},"\u002Fgourmet\u002F3463\u002F","_blank",[134],"noopener",[31,136],{"src":137,"alt":34,"loading":35,"width":138,"height":139},"\u002Fimg\u002F2017\u002F07\u002Foriginal-33-1.jpeg",433,430,[25,141,143],{"className":142},[28,29],[129,144,147],{"href":145,"target":132,"rel":146},"\u002Fgourmet\u002F3457\u002F",[134],[31,148],{"src":149,"alt":34,"loading":35,"width":138,"height":139},"\u002Fimg\u002F2017\u002F07\u002Foriginal-34-1.jpeg",[17,151,152,154,155,157,159,160,162,164,165,167,169],{},[41,153,100],{},"　次、「鯖のへしこ」。今日は大根のスライスと一緒に食べてますけど、そのままでもおいしいんじゃないかな。",[21,156],{},[41,158,118],{},"　塩気と香りがいいですね。",[21,161],{},[41,163,106],{},"　実は私、へしこはそんなに得意じゃないんですが、これは大丈夫。鯖のうま味をしっかり感じます。",[21,166],{},[41,168,112],{},"　日本酒はもちろんのこと、クリームチーズと一緒に、辛口の白ワインも合いそう。",[17,171,172,174,175,177,179,180,182,184,185,187,189,190,192,194],{},[41,173,100],{},"　次は「とうふちくわ」。鳥取の名物なんですね。ものすごく上品な魚肉ソーセージ、という印象です。",[21,176],{},[41,178,106],{},"　豆腐と魚のすり身のバランスが絶妙ですね。おいしい。",[21,181],{},[41,183,118],{},"　ずばり日本酒、という気がしますが、青木さん、どうでしょう。",[21,186],{},[41,188,112],{},"　味わい深いベルギービール。",[21,191],{},[41,193,100],{},"　そのコメントも、深い……。",[25,196,198],{"className":197},[28,29],[129,199,202],{"href":200,"target":132,"rel":201},"\u002Fgourmet\u002F4635\u002F",[134],[31,203],{"src":204,"alt":34,"loading":35,"width":138,"height":139},"\u002Fimg\u002F2017\u002F07\u002Foriginal-35-1.jpeg",[25,206,208],{"className":207},[28,29],[129,209,212],{"href":210,"target":132,"rel":211},"\u002Fgourmet\u002F2954\u002F",[134],[31,213],{"src":214,"alt":34,"loading":35,"width":138,"height":139},"\u002Fimg\u002F2017\u002F07\u002Foriginal-36-1.jpeg",[17,216,217,219,220,222,224,225,227,229,230,232,234],{},[41,218,106],{},"　「きざみ奈良漬」にいきましょうか。えっ、砂糖や甘味料はいっさい入っていないんですか！　なるほど、ふくよかな甘味は酒粕の力なんですね。",[21,221],{},[41,223,118],{},"　野菜の甘味もちゃんと感じます。ブランデーやウイスキーに合いそう。",[21,226],{},[41,228,112],{},"　カルバドスもいいかもしれない。",[21,231],{},[41,233,100],{},"　クリームチーズと合わせて、ディップみたいにして食べてみたい。",[17,236,237,239,240,242,244],{},[41,238,106],{},"　「かきのしぐれ煮」。しょうがの味と香りが効いてますね。粉山椒を振ってもいいかも。これは日本酒かな。",[21,241],{},[41,243,112],{},"　マッコリも、合いそうですよ。",[25,246,248],{"className":247},[28,29],[129,249,252],{"href":250,"target":132,"rel":251},"\u002Fgourmet\u002F3713\u002F",[134],[31,253],{"src":254,"alt":34,"loading":35,"width":138,"height":139},"\u002Fimg\u002F2017\u002F07\u002Foriginal-37-1.jpeg",[25,256,258],{"className":257},[28,29],[129,259,262],{"href":260,"target":132,"rel":261},"\u002Fgourmet\u002F3694\u002F",[134],[31,263],{"src":264,"alt":34,"loading":35,"width":138,"height":139},"\u002Fimg\u002F2017\u002F07\u002Foriginal-38-1.jpeg",[17,266,267,269,270,272,275,276,278,280,281,283,285,286,288,290],{},[41,268,100],{},"　最後は「熟香」です。チーズの味噌漬けってほかにもいろいろありますけど、こちらは成熟した大人の味、という印象です。",[21,271],{},[41,273,274],{},"全員","　これは、赤ワイン！",[21,277],{},[41,279,106],{},"　案外、ご飯にも合うかもしれません。しょうゆをちょっとたらして。",[21,282],{},[41,284,118],{},"　漬け床に、白身魚を漬けて焼くというのは？",[21,287],{},[41,289,106],{},"　グッドアイデアですね。日本料理にチーズを使うことはあまりないのですが、今度、試してみます！",[90,292,294],{"id":293},"豆腐"," 豆腐",[17,296,297],{},"「食の3重丸セレクション」から選んだ7種類の豆腐を食べ比べ。あらためて豆腐の奥深さを知り、新たな可能性も見つかりました！",[25,299,301],{"className":300},[28,29],[31,302],{"src":303,"alt":34,"loading":35,"width":304,"height":305},"\u002Fimg\u002F2017\u002F07\u002Flarge-44.jpeg",1023,275,[25,307,309],{"className":308},[28,29],[31,310],{"src":311,"alt":34,"loading":35,"width":312,"height":313},"\u002Fimg\u002F2017\u002F07\u002Foriginal-26-2.jpeg",450,550,[17,315,316,317,321,323,324,328,330,331,335,337,338,342,344,345,347,348,352,354,355,359,361,362],{},"1. ",[129,318,320],{"href":319},"\u002Fgourmet\u002F4174\u002F","地大豆とうふ　絹（栃木屋）",[21,322],{},"\n2. ",[129,325,327],{"href":326},"\u002Fgourmet\u002F3379\u002F","笊豆腐（おとうふ工房いしかわ）",[21,329],{},"\n3. ",[129,332,334],{"href":333},"\u002Fgourmet\u002F4800\u002F","まったりおぼろ（久在屋）",[21,336],{},"\n4. ",[129,339,341],{"href":340},"\u002Fgourmet\u002F4540\u002F","有機おぼろ豆腐ふんわりやんわり",[21,343],{},"\n（ヤマキ）",[21,346],{},"\n5. ",[129,349,351],{"href":350},"\u002Fgourmet\u002F4573\u002F","畦豆寄せ豆腐（野瀬商店）",[21,353],{},"\n6. ",[129,356,358],{"href":357},"\u002Fgourmet\u002F4666\u002F","御とうふ（どうし とうふ屋ほたる）",[21,360],{},"\n7. ",[129,363,365],{"href":364},"\u002Fgourmet\u002F4552\u002F","夢ざる（まるしん豆腐店）",[17,367,368,369,371,373,374,376,378,379,381,383,384,386,387,389,391,392,394,396,397,399,401,402,404,406],{},"――あえて各豆腐の情報を隠して食べ比べていただきますね。①からどうぞ。",[21,370],{},[41,372,106],{},"　あっさり、淡白な味ですね。子どもの頃に食べていたような。",[21,375],{},[41,377,43],{},"（以下、井上）　クセがなくて、やさしい。ある意味、豆腐本来の味という感じがします。",[21,380],{},[41,382,118],{},"　澄んだ川の流れのよう……。",[21,385],{},"\n――こちらは「地大豆とうふ　絹」。なめらかでやさしい味が特徴です。",[21,388],{},[41,390,106],{},"　なるほど、まさにそのとおり。",[21,393],{},[41,395,112],{},"　②は、その反対でかなり濃厚ですね。黒みつをかけたら香港で食べるようなデザートみたい。",[21,398],{},[41,400,106],{},"　でも、大豆の味はしっかりするんですよ。それでいて大豆特有のえぐみみたいなものがない。",[21,403],{},[41,405,100],{},"　これは愛知県の「笊豆腐」で「濃厚な味わい」との説明が。",[25,408,410],{"className":409},[28,29],[31,411],{"src":412,"alt":34,"loading":35,"width":413,"height":414},"\u002Fimg\u002F2017\u002F07\u002Foriginal-27-1.jpeg",299,350,[25,416,418],{"className":417},[28,29],[31,419],{"src":420,"alt":34,"loading":35,"width":421,"height":414},"\u002Fimg\u002F2017\u002F07\u002Foriginal-28-1.jpeg",300,[25,423,425],{"className":424},[28,29],[31,426],{"src":427,"alt":34,"loading":35,"width":421,"height":414},"\u002Fimg\u002F2017\u002F07\u002Foriginal-29-1.jpeg",[17,429,430,431,433,435,436,438,440,441,443,445,446,448,450,451,453,455,456,458,460,461,463,465,466,468,470,471,473,475,476,478,480,481,483,485,486,488,490,491,493,495,496,498,500,501,503,505],{},"――さすが皆さん、豆腐の特徴を正確につかんでらっしゃいますね。",[21,432],{},[41,434,106],{},"　③は甘さに奥行きを感じます。",[21,437],{},[41,439,118],{},"　まったりした食感がいいですね。",[21,442],{},[41,444,100],{},"　おお、こちらの名前は「まったりおぼろ」ですよ！",[21,447],{},[41,449,118],{},"　④は、濃厚なんですけど食感はふんわり軽いですね。",[21,452],{},[41,454,100],{},"　その名も「有機おぼろ豆腐ふんわりやんわり」ですって！",[21,457],{},[41,459,112],{},"　⑤はピーナツ豆腐のような。いえ、もちろん大豆なのでしょうけれど。",[21,462],{},[41,464,106],{},"　大豆そのものが特徴のある味なんだと思います。主張してますね。",[21,467],{},[41,469,118],{},"　「畦豆寄せ豆腐」で、糖度14の甘みのある「嬉野大豆」使用、だそうです。",[21,472],{},[41,474,100],{},"　⑥は、味はあっさりしているけど食感はしっかり。ザ・木綿豆腐ですね。",[21,477],{},[41,479,106],{},"　肉豆腐のような煮込み系の料理が合いますよ、きっと。こちらは「御とうふ（木綿）」だそうです。次の⑦は、味が奥のほうにありますねえ。",[21,482],{},[41,484,100],{},"　さすがプロの料理人、て感じのコメント！　で、どういう意味ですか？",[21,487],{},[41,489,106],{},"　強く主張してこないものの存在感はしっかりある、というのでしょうか。",[21,492],{},[41,494,112],{},"　白あえとか、ほかの食材と合わせた時にその食材の味を引き立ててくれる気がします。",[21,497],{},[41,499,100],{},"　「夢ざる」という名前のとおり、味の夢が広がる豆腐、ということで。",[21,502],{},[41,504,106],{},"　うまい！",[25,507,509],{"className":508},[28,29],[31,510],{"src":511,"alt":34,"loading":35,"width":36,"height":421},"\u002Fimg\u002F2017\u002F07\u002Foriginal-30-1.jpeg",[25,513,515],{"className":514},[28,29],[31,516],{"src":517,"alt":34,"loading":35,"width":36,"height":421},"\u002Fimg\u002F2017\u002F07\u002Foriginal-31-1.jpeg",[25,519,521],{"className":520},[28,29],[31,522],{"src":523,"alt":34,"loading":35,"width":312,"height":421},"\u002Fimg\u002F2017\u002F07\u002Foriginal-45-1.jpeg",{"title":34,"searchDepth":525,"depth":525,"links":526},2,[527,529],{"id":92,"depth":528,"text":92},3,{"id":293,"depth":528,"text":294},[531],"gourmet",null,"2016-07-25T15:00:45","md","\u002Fimg\u002F2017\u002F07\u002Flarge-45.jpeg",{},true,"\u002Fgourmet\u002F4063",{"title":5,"description":34},false,"gourmet\u002F4063",[543,544,545,546,547,548,549,550,551,552,553,554,555],"京都","三重","広島","大阪","愛知","埼玉","鳥取","神奈川","奈良","宮城","山梨","群馬","福井",4063,"eiJfjfJx_9FcwWFlBain193sJv7thbxmdCaoCBZ2OK0",{"rankingPosts":559,"keywords":601},[560,569,576,587,594],{"path":561,"title":562,"description":34,"date":563,"category":531,"columnist":564,"tags":565,"image":568},"\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","pd",[554,566,567],"社長インタビュー群馬","連載","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":570,"title":571,"description":34,"date":572,"category":531,"columnist":564,"tags":573,"image":575},"\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",[567,543,574],"社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":577,"title":578,"description":34,"date":579,"category":531,"columnist":532,"tags":580,"image":586},"\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",[581,543,582,583,584,585],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":588,"title":589,"description":34,"date":590,"category":531,"columnist":564,"tags":591,"image":593},"\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",[567,546,592],"社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":595,"title":596,"description":34,"date":597,"category":531,"columnist":564,"tags":598,"image":600},"\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",[567,550,599],"社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[602,603,543,604,581,605,584,606,607,608,582,550,609,610,611,612,613,614,615,554],"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":617,"randomPosts":618,"latestPosts":677,"recommendPosts":703},[],[619,626,634,641,648,656,662,670],{"path":620,"title":621,"description":34,"date":622,"category":531,"columnist":564,"tags":623,"image":625},"\u002Fgourmet\u002F70261","榮太樓の挑戦！ 明治、大正の伝承をあめ菓子に再現「スイートリップ」とサクサク、ふわっの新食感「板あめ 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