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|| 粒 餡 ||
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常においしい餡を炊くためには、職人はまず素材の目利きができなくてはなりません。
品質の良い小豆を手に入れることがまず第一歩なのです。
次に餡を炊く際には、小豆を水に浸す時間や水分量を日々の気温・湿度に合わせて調節し、
さらにアクを取るための渋切りの見極めが重要になってきます。
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つぶ餡 一日目
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はじめに小豆を一晩水に漬けおきします。季節、水温によって職人が水分量や、浸す時間を見極めて調節します。
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つぶ餡 二日目
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小豆の煮汁のことを「しぶ」といい、小豆の風味を阻害する渋成分を前炊きで取っていきます。
この渋切りの見極めが粒餡の味を決めると言っても過言ではありません。
それほどに重要な工程となります。
渋切りが終わればいよいよ本炊きです。
ふっくらとした小豆が炊き上がり、蜜漬けして一晩糖分を浸透させます。
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つぶ餡 三日目
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蜜漬けしていた小豆を餡に炊き上げます。
炊き上がった餡を冷暗所で寝かせ、味を落ち着かせます。
このようにして手間をおしまず炊き上げた小豆が
濃厚な風味で上品な甘さの粒餡になります。
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|| 粒餡を使った和菓子 ||
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|| こちらの商品は福壽堂秀信オンラインショップで
お買い求めいただけます ||
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