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そばを表示通りにゆでてよく冷やし、麺つゆ、③の「だし」をかけスプラウトを飾る。",[25,113,115],{"className":114},[28,29],[31,116],{"src":117,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F07\u002Fe93d75dc1bb82f573f1fb1bd3b9b8797.jpg",[17,119,120],{},"ゲストの方からも「これが1番好き！」というお言葉をいただくことが多かったですね。",[17,122,123],{},"お蕎麦がシメと思われた方もいらっしゃったようですが、次が本当のシメです。",[17,125,126,127,129],{},"七品目は、「カリカリベーコンと焼きとうもろこしごはん」です。",[21,128],{},"\nベーコンを細かく切って炒め、とうもろこしは一旦焼き目をつけたものを芯と一緒に土鍋に入れて炊き上げました。",[25,131,133],{"className":132},[28,29],[31,134],{"src":135,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F07\u002F34b9a7b53d1f632e22d53b6b95c05010.jpg",[17,137,138],{},"とうもろこしの芯を丸ごと土鍋に入れた炊き込みごはんはインパクトがあるのか、写真を撮ろうと集まった皆さんに取り囲まれてしまいました（笑）",[25,140,142],{"className":141},[28,29],[31,143],{"src":144,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F07\u002Fd6bbe1d5a643119ba1083fc5abf36039.jpg",[17,146,147],{},"そんな見た目とは裏腹に、とうもろこしの芯から出た出汁とお塩でシンプルに味を整えた炊き込みご飯は、とうもろこしの自然な甘みが滲み出たホッとする素朴な味わい。お腹いっぱいでもぺろりと食べてしまえます。",[25,149,151],{"className":150},[28,29],[31,152],{"src":153,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F07\u002Ff75608af523eca95389803217202d8f9.jpg",[17,155,156],{},"とうもろこしごはんには「焼きなすとじゅんさいの赤だし」と「白瓜の浅漬け」を添えました。",[25,158,160],{"className":159},[28,29],[31,161],{"src":162,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F07\u002F378f197f6d32ff243597b5b96954916e.jpg",[17,164,165],{},"夏の食材を使った赤だしには、赤味噌の他に去年から仕込んでいた自家製のお味噌も隠し味として少量加えています。",[17,167,168],{},"白瓜は奈良漬に使うイメージが強いかもしれませんが、皮がやわらかく生でも食べられるので、今回は浅漬けにしてみました。",[17,170,171],{},"普段食事会を開く時には各々お好きなお酒を持ち寄ります。和食が多いので、日本酒を呑まれる方が多いのですが、今日は、ワインがお好きな方がいると聞き、ナマケモノ・ワインをご用意しました。",[17,173,174],{},"ナマケモノ・ワインは、モンテネグロ産のワインで日本ではあまり知られていない穴場的なワインの産地なんですよ。でも、ワイン造りの歴史はフランスやイタリアよりも長いのだとか。ワイン好きの方にもちょっと物珍しいワインだったようです。",[25,176,178],{"className":177},[28,29],[31,179],{"src":180,"alt":34,"loading":35,"width":36,"height":37},"\u002Fimg\u002F2018\u002F07\u002Faa490cbc7f5208325b73ca84e40080d5.jpg",[17,182,183,184,186],{},"おいしいお料理とお酒は場を和ませますね。地方からのお客様もいらっしゃったので、食材の産地や食器の話題でも盛り上がり、わいわいと賑やかで楽しい会でした。",[21,185],{},"\n次回は、また旬のおいしいものがたくさん出回る秋にでも。",[10,188],{"className":189,"style":14,"ariaHidden":15},[13],{"title":34,"searchDepth":191,"depth":191,"links":192},2,[],[194,195],"kajiyamahazuki","column","＜取材・文＞谷口菜美子","2018-07-23T13:00:06","md","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",[201],{"name":202,"photos":203,"price":205,"shop":206,"link":213},"ナマケモノ・ワイン 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