創業三四〇年 自然酒蔵元 寺田本家 麹・甘酒・酒粕の発酵ごはん (Japanese Edition) Book PDF, ePub eBook

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Book Descriptions:
「体にいい、おいしくなる」と大ブームになった、麹を使った料理。本書では、340年続く酒蔵「寺田本家」の、麹・甘酒・酒粕を使った、発酵パワー抜群のレシピを紹介します。「寺田本家」では、無農薬米と天然の稲麹菌を使い、微生物の自然な発酵を生かした「自然酒」を手造りしています。そんな、体にいいこだわりの自然酒を造り続ける酒蔵ならではの、おいしくて体が喜ぶレシピばかりです。甘酒は、米麹を使った甘酒ですので、アルコールは含まれません。また、酒粕も、火入れすれば、アルコールはほとんどなくなりますので、お子さんやお酒に弱い人にも安心です。生きた発酵食品である麹・甘酒・酒粕をちょっと料理に使うだけで、ぐんと栄養価が高まり、体の中から元気できれいになれる「発酵ごはん」、ぜひお試しください。〇発酵塩麹　〇塩麹大根ステーキ　〇塩麹炊き込みごはん　〇甘酒ナポリタン　〇甘酒シャーベット　〇酒粕マカロニグラタン

創業三四〇年 自然酒蔵元 寺田本家 麹・甘酒・酒粕の発酵ごはん (Japanese Edition) by 寺田 優, 寺田 聡美

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