{"id":153,"date":"2016-03-07T08:23:53","date_gmt":"2016-03-06T23:23:53","guid":{"rendered":"http:\/\/sakiwise.com\/blog\/?p=153"},"modified":"2024-03-17T22:38:00","modified_gmt":"2024-03-17T13:38:00","slug":"%e6%89%8b%e5%89%8d%e5%91%b3%e5%99%8c","status":"publish","type":"post","link":"https:\/\/sakiwise.com\/blog\/%e6%89%8b%e5%89%8d%e5%91%b3%e5%99%8c\/","title":{"rendered":"\u624b\u524d\u5473\u564c"},"content":{"rendered":"

日本食には様々な発酵食品があります。四季があり、食材も豊富で、適度に湿度があるので、発酵食品を作りやすいからでしょう。<\/p>\n

うちでは毎朝の納豆と味噌汁はできるだけ欠かさないようにしています。今後は発酵食品をもっと増やして、腸内環境を良くしましょう。<\/p>\n

続きを読む<\/span>困った（？）食材が、凄いことに！<\/span><\/a><\/div>

何年か前に作りましたが、今年もチャレンジ。いただき物の鳥取産大豆と北海道産黒大豆は米麹味噌に、用意した北海道産大豆は麦麹味噌に、それぞれ仕込んでみました。<\/p>\n

\"0001\"<\/p>\n

続きを読む<\/span>春の部：その１<\/span><\/a><\/div>

 <\/p>\n

 <\/p>\n

続きを読む<\/span>種もみ処理<\/span><\/a><\/div>

一晩水につけた大豆を鍋で煮ること3時間。待つ間に甕を焼酎で消毒し、麹と塩を混ぜ、準備。茹であがった大豆を熱いうちに潰し、塩麹と混ぜて丸めて甕に投げつける。塩蓋とラップで蓋をして保存中。<\/p>","protected":false},"excerpt":{"rendered":"

日本食には様々な発酵食品が&#1235<\/p>\n

Read More<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10,14],"tags":[],"class_list":["post-153","post","type-post","status-publish","format-standard","hentry","category-cook-now","category-communication"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/posts\/153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/comments?post=153"}],"version-history":[{"count":4,"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/posts\/153\/revisions"}],"predecessor-version":[{"id":173,"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/posts\/153\/revisions\/173"}],"wp:attachment":[{"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/media?parent=153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/categories?post=153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sakiwise.com\/blog\/wp-json\/wp\/v2\/tags?post=153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}