調味料の選び方

調味料を選ぶポイントを大まかに言いますと

・無添加

・有機栽培の原料を使っている

・伝統製法

それでは各調味料について書いていきます。

 

〈塩〉

ミネラル豊富な自然海塩を!!

原材料が海水のみのものを選ぶといいと思います。

食塩は大事なミネラル分がほとんど取り除かれた、塩化ナトリウムが99%以上のものですので、

ぜひ自然海塩をお使い下さい。

 

〈醤油〉

原料は大豆・小麦・塩。

脱脂加工大豆は、油を搾り出す時に薬品を使うと言われていますので、避けるようにして下さい。

昔ながらのものは1〜3年かけて熟成されており、熟成期間が記載されているものもありますので、

そういうところも見て選んでみて下さい。

 

〈味噌〉

原料は大豆・塩・米麹や麦麹

醤油と同じく、熟成期間が記載されているものもありますので、選ぶ時の判断材料になります。

空気穴があったり、「袋が膨らむことがあります」と書いてあるものは、

ちゃんと酵母菌が生きているものである可能性が高いので、そこも選ぶ時のひとつのポイントになります。

 

〈油〉

圧搾搾りのものを選んで下さい。

溶剤を使った化学抽出法は避けて下さい。

 

〈味醂〉

米、米麹、焼酎が原料。

本みりんと書かれた商品でも、糖類が入っていたりするので、よく見て選びましょう。

 

〈酒〉

料理酒には食塩や糖類、調味料や酸味料などが添加されていますので、

私は安いものでいいので、米・米麹で作られた純米酒を使っています。

 

〜最後に〜

作るのに時間がかかり、拘りを持って作られたものは、

スーパーで安く売られている大量生産のものに比べて、何倍も値段がするものです。

しかし一度試してみれば、本物の味の美味しさに気づくことと思います。

是非、美味しい調味料で、もっと美味しい料理を頂きましょう!

“調味料の選び方” への45件の返信

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