---
title: 発酵日和 普段の生活で発酵を楽しむ。コツやレシピ満載の発酵Webメディア。 | レシピ (2)｜発酵日和 普段の生活で発酵を楽しむ。コツやレシピ満載の発酵Webメディア。
description: 発酵日和 普段の生活で発酵を楽しむ。コツやレシピ満載の発酵Webメディア。 | レシピ (2)の一覧ページです。『発酵日和』は発酵のある生活を楽しむための発酵Webメディアです。発酵にまつわる基礎知識、レシピ、インタビューなどの情報を発信します。
image: https://www.hakko-biyori.com/hubfs/common/logo-og.png
---

[![発酵日和 Hakko Beautiful days](https://www.hakko-biyori.com/hubfs/common/logo.svg)](https://www.hakko-biyori.com/)

普段の生活で発酵を楽しむ。  
コツやレシピ満載の発酵Webメディア。

- [発酵日和について](https://www.hakko-biyori.com/about)

- <https://twitter.com/hakkobiyori>
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 閉じる

- [発酵日和について](https://www.hakko-biyori.com/about)

1. [トップ](https://www.hakko-biyori.com/)
2. レシピ

# レシピ

[![](https://www.hakko-biyori.com/hubfs/blog/koji-natto/koji-natto-01.jpg)](https://www.hakko-biyori.com/dictionary-185)

[おいしい麹納豆まとめ 栄養・レシピ 作り置きもう一品で食卓を豊かに](https://www.hakko-biyori.com/dictionary-185) 

2021.04.13

[![](https://www.hakko-biyori.com/hubfs/blog/koji-zuke/koji-zuke-01.jpg)](https://www.hakko-biyori.com/dictionary-184)

[豊かな麹漬けの世界 野菜も魚も麹でもっと楽しく](https://www.hakko-biyori.com/dictionary-184) 

2021.04.12

[![](https://www.hakko-biyori.com/hubfs/blog/nakajima-04/nakajima-04-03.jpg)](https://www.hakko-biyori.com/dictionary-182)

[ネギ、卵、大根おろし…納豆のおいしい食べ方は？〜納豆の科学｜発酵食品のカガクあれこれ【第4回】](https://www.hakko-biyori.com/dictionary-182) 

2021.04.02

[![](https://www.hakko-biyori.com/hubfs/blog/koji-miso/koji-miso-01.jpg)](https://www.hakko-biyori.com/dictionary-178)

[麹味噌・こうじみそとは？＆味噌をもっと楽しむための基礎知識](https://www.hakko-biyori.com/dictionary-178) 

2021.03.08

[![](https://www.hakko-biyori.com/hubfs/blog/main_interview47/00.jpg)](https://www.hakko-biyori.com/interview-163)

[食仕事で日本の四季を楽しむ！ 発酵食カレンダー](https://www.hakko-biyori.com/interview-163)

山田奈美（食養研究家）

2021.02.24

[![](https://www.hakko-biyori.com/hubfs/blog/chokatsu-recipe/chokatsu-recipe-01.jpg)](https://www.hakko-biyori.com/qa-169)

[腸活ってなに？｜基礎知識から腸が喜ぶレシピ集まで【腸活完全ガイド】](https://www.hakko-biyori.com/qa-169) 

2021.01.26

[![](https://www.hakko-biyori.com/hubfs/blog/hakkou-003/hakkou-003-01.jpg)](https://www.hakko-biyori.com/foundation-111)

[話題沸騰！お茶で腸活　乳酸菌入りのお漬物のような後発酵茶](https://www.hakko-biyori.com/foundation-111) 

2020.12.24

[![](https://www.hakko-biyori.com/hubfs/blog/main_interview46/00.jpg)](https://www.hakko-biyori.com/interview-162)

[母のごはんが子供の体をつくる！栄養を考えた離乳食の考え方](https://www.hakko-biyori.com/interview-162)

山田奈美（食養研究家）

2018.12.27

[![](https://www.hakko-biyori.com/hubfs/blog/main_interview44/00.jpg)](https://www.hakko-biyori.com/interview-159)

[パティシエが伝授！　炊飯器でかんたん 「発酵スイートポテト」](https://www.hakko-biyori.com/interview-159)

柘植孝之（「T.sweets.Labo」オーナーパティシエ）

2018.12.20

[![](https://www.hakko-biyori.com/hubfs/blog/main_interview43/00.jpg)](https://www.hakko-biyori.com/interview-158)

[クリスマスに食べたい「シュトーレン」、おいしさの秘密は“発酵”にあり？](https://www.hakko-biyori.com/interview-158)

柘植孝之（「T.sweets.Labo」オーナーパティシエ）

2018.12.19

- <https://www.hakko-biyori.com/tag/レシピ/page/1>
- [1](https://www.hakko-biyori.com/tag/レシピ/page/1)
- [2](https://www.hakko-biyori.com/tag/レシピ/page/2)
- [3](https://www.hakko-biyori.com/tag/レシピ/page/3)
- [4](https://www.hakko-biyori.com/tag/レシピ/page/4)
- [5](https://www.hakko-biyori.com/tag/レシピ/page/5)
- <https://www.hakko-biyori.com/tag/レシピ/page/3>

人気の記事

1. [![](https://www.hakko-biyori.com/hubfs/blog/sub_encyclopedia14/00.jpg)](https://www.hakko-biyori.com/dictionary-56)
   
   [塩麹（しおこうじ）とは？｜肉や魚と相性抜群の万能調味料の作り方・レシピ](https://www.hakko-biyori.com/dictionary-56) 
   
   2021.09.21
2. [![](https://www.hakko-biyori.com/hubfs/blog/shoyu-koji/shoyu-koji-01.jpg)](https://www.hakko-biyori.com/dictionary-173)
   
   [醤油麹とは？ その味、作り方、使い方、レシピ＆健康効果をカンタンまとめ](https://www.hakko-biyori.com/dictionary-173) 
   
   2021.08.27
3. [![](https://www.hakko-biyori.com/hubfs/blog/nama-koji/nama-koji-01.jpg)](https://www.hakko-biyori.com/dictionary-176)
   
   [生麹とは？ 乾燥麹・糀・こうじとは違うもの？ どこで買えるの？ しっかり知ってしっかり活用 麹菌の力](https://www.hakko-biyori.com/dictionary-176) 
   
   2022.02.16

最新の記事

- [![](https://www.hakko-biyori.com/hubfs/blog/mano-05/mano_main.png)](https://www.hakko-biyori.com/recipe-199)
  
  [簡単お味噌汁完全マニュアル！ 日本古来の最強発酵食を味方につけよう](https://www.hakko-biyori.com/recipe-199) 
  
  2022.04.22
- [![免疫力を上げる食べ物-メイン](https://www.hakko-biyori.com/hubfs/blog/meneki/meneki-04.jpg)](https://www.hakko-biyori.com/qa-194)
  
  [免疫力を上げる食べ物リスト 〜日々の食生活で免疫力を改善したい方におすすめ](https://www.hakko-biyori.com/qa-194) 
  
  2022.04.13
- [![](https://www.hakko-biyori.com/hubfs/blog/mano-04/img_01.jpg)](https://www.hakko-biyori.com/recipe-198)
  
  [発酵あんこ 素材の甘さを生かしたヘルシースイーツ料理家 真野遥さん腸活レシピ](https://www.hakko-biyori.com/recipe-198) 
  
  2022.03.29

キーワード

- [レシピ](https://www.hakko-biyori.com/tag/レシピ)
- [乳酸菌](https://www.hakko-biyori.com/tag/乳酸菌)
- [麹菌](https://www.hakko-biyori.com/tag/麹菌)
- [腸内環境](https://www.hakko-biyori.com/tag/腸内環境)
- [インタビュー](https://www.hakko-biyori.com/tag/インタビュー)
- [甘酒](https://www.hakko-biyori.com/tag/甘酒)
- [発酵レシピ](https://www.hakko-biyori.com/tag/発酵レシピ)
- [発酵の基礎知識](https://www.hakko-biyori.com/tag/発酵の基礎知識)
- [発酵食品事典](https://www.hakko-biyori.com/tag/発酵食品事典)
- [納豆](https://www.hakko-biyori.com/tag/納豆)
- [酵素](https://www.hakko-biyori.com/tag/酵素)
- [酵母](https://www.hakko-biyori.com/tag/酵母)
- [免疫力](https://www.hakko-biyori.com/tag/免疫力)
- [塩麹](https://www.hakko-biyori.com/tag/塩麹)
- [美肌](https://www.hakko-biyori.com/tag/美肌)
- [腸活](https://www.hakko-biyori.com/tag/腸活)
- [発酵Q&A](https://www.hakko-biyori.com/tag/発酵qa)
- [菌活（キンカツ）](https://www.hakko-biyori.com/tag/菌活キンカツ)
- [ぬか漬け](https://www.hakko-biyori.com/tag/ぬか漬け)
- [ダイエット](https://www.hakko-biyori.com/tag/ダイエット)
- [醤油麹](https://www.hakko-biyori.com/tag/醤油麹)
- [アンチエイジング](https://www.hakko-biyori.com/tag/アンチエイジング)
- [玄米](https://www.hakko-biyori.com/tag/玄米)
- [健康](https://www.hakko-biyori.com/tag/健康)

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