{
  "generated_at": "2026-09-27",
  "recipes": [
    {
      "recipe_id": "rcp_000001",
      "status": "published",
      "title": "肉じゃが",
      "title_kana": "にくじゃが",
      "summary": "豚こまで作る、甘辛くてほっくりした家庭の肉じゃが。煮汁を少なめにして、じゃがいもに味を含ませます。",
      "servings": 2,
      "time": {
        "prep_min": 15,
        "cook_min": 20,
        "rest_min": 10
      },
      "difficulty": 1,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "nimono"
      ],
      "tags": [
        "定番",
        "作り置き",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000001",
          "value": 3,
          "unit": "個",
          "amount_text": "3個（約350g）"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000004",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000028",
          "value": 100,
          "unit": "g",
          "amount_text": "100g",
          "optional": true
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 200,
          "unit": "ml",
          "amount_text": "200ml"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1.5,
          "unit": "大さじ",
          "amount_text": "大さじ1と1/2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 2.5,
          "unit": "大さじ",
          "amount_text": "大さじ2と1/2",
          "group": "B"
        }
      ],
      "steps": [
        {
          "text": "じゃがいもは皮をむいて4等分に切り、水に5分さらして水気をきる。玉ねぎはくし形、にんじんは乱切りにする。しらたきは下ゆでして食べやすく切る。"
        },
        {
          "text": "鍋にサラダ油を熱し、豚肉を炒める。色が変わったら、じゃがいも・玉ねぎ・にんじんを加えて油がなじむまで炒める。"
        },
        {
          "text": "だし汁としらたきを加え、煮立ったらアクを取る。Aを加えて落としぶたをし、中火で10分煮る。",
          "timer_min": 10
        },
        {
          "text": "Bの醤油を加え、落としぶたを戻してさらに8分ほど、煮汁が1/3程度になるまで煮る。",
          "timer_min": 8,
          "point": "醤油はあとから入れると、じゃがいもが固くならず、香りも残ります。"
        },
        {
          "text": "火を止めて10分ほど置き、味を含ませる。",
          "timer_min": 10
        }
      ],
      "tips": [
        "煮くずれが気になるなら、じゃがいもはメークインを使うと形が残ります。",
        "牛こま切れ肉で作ると関西風の味わいになります。"
      ],
      "storage": "冷蔵で2〜3日。じゃがいもは冷凍すると食感が変わるので、冷凍には向きません。",
      "related": [
        "rcp_000005"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000002",
      "status": "published",
      "title": "親子丼",
      "title_kana": "おやこどん",
      "summary": "鶏もも肉を甘辛い割り下で煮て、卵を2回に分けて入れる親子丼。とろとろの半熟に仕上げるのがコツです。",
      "art": {
        "forms": {
          "ing_000007": "scramble"
        }
      },
      "servings": 1,
      "time": {
        "prep_min": 5,
        "cook_min": 10
      },
      "difficulty": 2,
      "dish_type": "staple",
      "cuisine": "washoku",
      "techniques": [
        "nimono",
        "tamago"
      ],
      "tags": [
        "丼",
        "ひとり分",
        "15分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000006",
          "value": 100,
          "unit": "g",
          "amount_text": "100g"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.25,
          "unit": "個",
          "amount_text": "1/4個"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 2,
          "unit": "個",
          "amount_text": "2個"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 60,
          "unit": "ml",
          "amount_text": "60ml",
          "group": "割り下"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "割り下"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "割り下"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "割り下"
        },
        {
          "ingredient_id": "ing_000022",
          "value": 200,
          "unit": "g",
          "amount_text": "丼1杯分（200g）"
        },
        {
          "ingredient_id": "ing_000026",
          "value": null,
          "unit": "適量",
          "amount_text": "適量",
          "optional": true
        }
      ],
      "steps": [
        {
          "text": "鶏肉はひと口大のそぎ切り、玉ねぎは薄切りにする。卵はボウルに割り入れ、白身を切るように軽く溶く（混ぜすぎない）。"
        },
        {
          "text": "小さめのフライパンに割り下の材料を入れて煮立て、玉ねぎと鶏肉を並べる。"
        },
        {
          "text": "中火で4〜5分、鶏肉に火が通るまで煮る。",
          "timer_min": 5
        },
        {
          "text": "溶き卵の2/3を回し入れ、ふたをして30秒。残りの卵を中央に流し入れて火を止め、ふたをして30秒蒸らす。",
          "point": "卵を2回に分けると、火が通った部分と半熟の部分ができて、とろりとした食感になります。"
        },
        {
          "text": "丼にご飯を盛り、フライパンからすべらせるようにのせる。三つ葉を散らす。"
        }
      ],
      "tips": [
        "直径16〜18cmの小さなフライパンか親子鍋を使うと、形よく仕上がります。"
      ],
      "related": [
        "rcp_000004"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000003",
      "status": "published",
      "title": "豚の生姜焼き",
      "title_kana": "ぶたのしょうがやき",
      "summary": "豚ロースに片栗粉を使わず、たれに漬けすぎないことでやわらかく仕上げる生姜焼き。ご飯が進む濃いめの味です。",
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 8
      },
      "difficulty": 1,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "yaku"
      ],
      "tags": [
        "定番",
        "お弁当",
        "20分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000021",
          "value": 250,
          "unit": "g",
          "amount_text": "250g（8枚程度）"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000020",
          "value": 1,
          "unit": "片",
          "amount_text": "1片（すりおろし小さじ2）",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000025",
          "value": 2,
          "unit": "枚",
          "amount_text": "2枚（付け合わせ）",
          "optional": true
        }
      ],
      "steps": [
        {
          "text": "たれの材料を混ぜ合わせる。玉ねぎは5mm幅の薄切りにする。キャベツは千切りにして水にさらしておく。"
        },
        {
          "text": "豚肉は脂身と赤身の境目に、包丁の先で数か所切り込みを入れる。",
          "point": "筋を切っておくと、焼いたときに反り返りにくくなります。"
        },
        {
          "text": "フライパンにサラダ油を熱し、豚肉を広げて入れる。中火で両面に焼き色がつくまで焼き、いったん取り出す。"
        },
        {
          "text": "同じフライパンで玉ねぎを2分ほど炒める。",
          "timer_min": 2
        },
        {
          "text": "豚肉を戻し入れ、たれを加えて全体にからめながら、とろみがつくまで1〜2分煮詰める。"
        },
        {
          "text": "器に盛り、キャベツの千切りを添える。"
        }
      ],
      "tips": [
        "たれに漬け込むと肉が固くなりやすいので、焼いてからからめる方法にしています。"
      ],
      "storage": "冷蔵で2日。お弁当に入れるときは、たれをしっかり煮詰めておきます。",
      "related": [
        "rcp_000005",
        "rcp_000006"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000004",
      "status": "published",
      "title": "だし巻き卵",
      "title_kana": "だしまきたまご",
      "summary": "だしをたっぷり含ませた、ふるふるのだし巻き卵。卵焼き器で少しずつ巻いていきます。",
      "art": {
        "forms": {
          "ing_000007": "roll"
        },
        "pool": "none"
      },
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 10
      },
      "difficulty": 2,
      "dish_type": "side",
      "cuisine": "washoku",
      "techniques": [
        "yaku",
        "tamago"
      ],
      "tags": [
        "お弁当",
        "朝ごはん"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000007",
          "value": 3,
          "unit": "個",
          "amount_text": "3個"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 60,
          "unit": "ml",
          "amount_text": "60ml"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2",
          "note": "薄口醤油があれば色がきれい"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "ひとつまみ",
          "amount_text": "ひとつまみ"
        },
        {
          "ingredient_id": "ing_000024",
          "value": null,
          "unit": "適量",
          "amount_text": "適量"
        }
      ],
      "steps": [
        {
          "text": "ボウルに卵を割りほぐし、だし汁・醤油・みりん・塩を加えて混ぜる。一度こすと仕上がりがなめらかになる。"
        },
        {
          "text": "卵焼き器を中火で熱し、キッチンペーパーで薄く油をなじませる。卵液を菜箸で落として、じゅっと音がする温度にする。"
        },
        {
          "text": "卵液の1/4を流し入れ、全体に広げる。表面が半熟のうちに、奥から手前へ巻く。"
        },
        {
          "text": "巻いた卵を奥へ戻し、空いたところに油をなじませる。卵液の1/4を流し入れ、巻いた卵の下にも流し込んで、同じように巻く。これを卵液がなくなるまでくり返す。",
          "point": "だしが多いので破れやすいですが、巻いているうちにまとまるので気にしなくて大丈夫です。"
        },
        {
          "text": "巻きすかキッチンペーパーで包んで形を整え、2〜3分置いてから切り分ける。",
          "timer_min": 3
        }
      ],
      "tips": [
        "だしを減らして砂糖を大さじ1加えると、関東風の甘い卵焼きになります。"
      ],
      "related": [
        "rcp_000002"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000005",
      "status": "published",
      "title": "豆腐とわかめの味噌汁",
      "title_kana": "とうふとわかめのみそしる",
      "summary": "いちばん基本の味噌汁。味噌を入れたら煮立てないことだけ守れば、毎日おいしく作れます。",
      "servings": 2,
      "time": {
        "prep_min": 3,
        "cook_min": 5
      },
      "difficulty": 1,
      "dish_type": "soup",
      "cuisine": "washoku",
      "techniques": [
        "nimono",
        "dashi"
      ],
      "tags": [
        "定番",
        "朝ごはん",
        "10分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000012",
          "value": 400,
          "unit": "ml",
          "amount_text": "400ml"
        },
        {
          "ingredient_id": "ing_000014",
          "value": 0.5,
          "unit": "丁",
          "amount_text": "1/2丁（150g）"
        },
        {
          "ingredient_id": "ing_000015",
          "value": 2,
          "unit": "g",
          "amount_text": "小さじ1（約2g）"
        },
        {
          "ingredient_id": "ing_000013",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 5,
          "unit": "g",
          "amount_text": "5cm分",
          "optional": true
        }
      ],
      "steps": [
        {
          "text": "わかめは水に5分浸けて戻し、水気をきる。豆腐は1.5cm角に切る。長ねぎは小口切りにする。"
        },
        {
          "text": "鍋にだし汁を入れて中火にかけ、煮立ったら豆腐を加えて1〜2分温める。"
        },
        {
          "text": "火を弱め、味噌をお玉に入れてだしで溶きのばしながら加える。"
        },
        {
          "text": "わかめを加え、煮立つ直前で火を止める。器に盛り、長ねぎをのせる。",
          "point": "味噌は煮立てると香りが飛ぶので、沸騰させないのがいちばんのコツです。"
        }
      ],
      "tips": [
        "味噌の量は種類で変わります。最初は少なめに入れて、味をみながら足してください。"
      ],
      "related": [
        "rcp_000001",
        "rcp_000003"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000006",
      "status": "published",
      "title": "きんぴらごぼう",
      "title_kana": "きんぴらごぼう",
      "summary": "ごぼうとにんじんを甘辛く炒め煮にした常備菜。ごぼうはささがきより細切りのほうが失敗しにくいです。",
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 7
      },
      "difficulty": 1,
      "dish_type": "side",
      "cuisine": "washoku",
      "techniques": [
        "itameru"
      ],
      "tags": [
        "作り置き",
        "お弁当",
        "常備菜"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000017",
          "value": 1,
          "unit": "本",
          "amount_text": "1本（約150g）"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.3,
          "unit": "本",
          "amount_text": "1/3本"
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000027",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本（輪切り）",
          "optional": true
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1.5,
          "unit": "大さじ",
          "amount_text": "大さじ1と1/2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000019",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        }
      ],
      "steps": [
        {
          "text": "ごぼうは皮を包丁の背でこそげ、5cm長さの細切りにする。水に3分さらして水気をきる。にんじんも同じ大きさの細切りにする。"
        },
        {
          "text": "フライパンにごま油と赤唐辛子を入れて中火にかけ、ごぼうを2〜3分炒める。",
          "timer_min": 3
        },
        {
          "text": "にんじんを加えてさっと炒め、Aを加える。汁気がほとんどなくなるまで、混ぜながら炒め煮にする。",
          "point": "ごぼうは長く水にさらすと香りが抜けるので、3分程度で十分です。"
        },
        {
          "text": "火を止め、白いりごまを振る。"
        }
      ],
      "storage": "冷蔵で4〜5日。小分けにして冷凍すれば約1か月もちます。",
      "related": [
        "rcp_000003"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000007",
      "status": "published",
      "title": "ハンバーグ",
      "title_kana": "はんばーぐ",
      "summary": "合いびき肉を塩だけで先に練り、粘りを出してから具を混ぜる肉汁たっぷりのハンバーグ。ソースはフライパンでそのまま作ります。",
      "art": {
        "hide": [
          "ing_000007",
          "ing_000002",
          "ing_000031",
          "ing_000057"
        ],
        "forms": {
          "ing_000029": "patty"
        },
        "sauce": "#7e301c",
        "pool": "glaze"
      },
      "servings": 2,
      "time": {
        "prep_min": 20,
        "cook_min": 15
      },
      "difficulty": 2,
      "dish_type": "main",
      "cuisine": "yoshoku",
      "techniques": [
        "yaku"
      ],
      "tags": [
        "定番",
        "ごちそう",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000029",
          "value": 300,
          "unit": "g",
          "amount_text": "300g"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000030",
          "value": 5,
          "unit": "大さじ",
          "amount_text": "大さじ5"
        },
        {
          "ingredient_id": "ing_000031",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000023",
          "value": 0.33,
          "unit": "小さじ",
          "amount_text": "小さじ1/3"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000032",
          "value": null,
          "unit": "少々",
          "amount_text": "少々",
          "optional": true
        },
        {
          "ingredient_id": "ing_000024",
          "value": 0.5,
          "unit": "大さじ",
          "amount_text": "大さじ1/2"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000033",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3",
          "group": "ソース"
        },
        {
          "ingredient_id": "ing_000034",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "ソース"
        },
        {
          "ingredient_id": "ing_000035",
          "value": 10,
          "unit": "g",
          "amount_text": "10g",
          "group": "ソース"
        }
      ],
      "steps": [
        {
          "text": "玉ねぎはみじん切りにして、耐熱皿に広げてラップをかけ、電子レンジ（600W）で2分加熱して冷ます。パン粉は牛乳に浸してふやかしておく。"
        },
        {
          "text": "ボウルにひき肉と塩を入れ、白っぽく粘りが出るまで1分ほど手早く練る。",
          "point": "具を入れる前に肉だけを練ると、焼いても肉汁が逃げにくくなります。手の温度で脂が溶けないよう手早く。"
        },
        {
          "text": "玉ねぎ・パン粉・卵・こしょう・ナツメグを加えて、全体がなじむまで混ぜる。2等分して、両手でキャッチボールするように空気を抜き、厚さ2cmほどの楕円形にととのえ、真ん中を軽くくぼませる。"
        },
        {
          "text": "フライパンにサラダ油を中火で熱し、ハンバーグを入れて2〜3分、焼き色がつくまで焼く。",
          "timer_min": 3
        },
        {
          "text": "裏返して水を加え、すぐにふたをして弱火で7〜8分蒸し焼きにする。竹串を刺して透明な肉汁が出れば焼き上がり。器に取り出す。",
          "timer_min": 8
        },
        {
          "text": "同じフライパンの余分な脂をふき、ソースの材料を入れて中火で混ぜながら煮立て、ハンバーグにかける。"
        }
      ],
      "tips": [
        "肉だねは冷蔵庫で30分冷やしてから焼くと、形がくずれにくくなります。",
        "焼いてから冷凍もできます。お弁当用に小さめに作っておくと便利です。"
      ],
      "storage": "焼いたものを冷蔵で2日、冷凍で約3週間。",
      "related": [
        "rcp_000011",
        "rcp_000020"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000008",
      "status": "published",
      "title": "麻婆豆腐",
      "title_kana": "まーぼーどうふ",
      "summary": "豆板醤と甜麺醤をひき肉と一緒によく炒めて香りを出す、家庭で作りやすい麻婆豆腐。とろみは2回煮立てて安定させます。",
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 10
      },
      "difficulty": 2,
      "dish_type": "main",
      "cuisine": "chuka",
      "techniques": [
        "itameru",
        "nimono"
      ],
      "tags": [
        "定番",
        "ご飯がすすむ",
        "20分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000041",
          "value": 1,
          "unit": "丁",
          "amount_text": "1丁（300g）"
        },
        {
          "ingredient_id": "ing_000042",
          "value": 100,
          "unit": "g",
          "amount_text": "100g"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000039",
          "value": 1,
          "unit": "片",
          "amount_text": "1片"
        },
        {
          "ingredient_id": "ing_000020",
          "value": 1,
          "unit": "片",
          "amount_text": "1片"
        },
        {
          "ingredient_id": "ing_000036",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1〜2",
          "note": "辛さはお好みで"
        },
        {
          "ingredient_id": "ing_000037",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 150,
          "unit": "ml",
          "amount_text": "150ml",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000040",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000038",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "水溶き片栗粉"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "水溶き片栗粉"
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        }
      ],
      "steps": [
        {
          "text": "豆腐は2cm角に切り、沸騰した湯で2分ゆでてざるに上げる。長ねぎ・にんにく・しょうがはみじん切りにする。Aと水溶き片栗粉はそれぞれ混ぜておく。",
          "point": "豆腐を下ゆですると余分な水分が抜け、煮てもくずれにくくなります。"
        },
        {
          "text": "フライパンにサラダ油を中火で熱し、ひき肉をほぐしながら、ぽろぽろになるまで炒める。"
        },
        {
          "text": "豆板醤・甜麺醤・にんにく・しょうがを加えて、香りが立つまで1分ほど炒める。"
        },
        {
          "text": "Aを加えて煮立て、豆腐を入れて、くずさないようにフライパンをゆすりながら3分煮る。",
          "timer_min": 3
        },
        {
          "text": "長ねぎを加えて火を弱め、水溶き片栗粉をもう一度混ぜてから回し入れる。大きく混ぜてとろみをつけ、中火に戻してもう一度しっかり煮立て、1分ほど加熱する。"
        },
        {
          "text": "仕上げにごま油を回しかける。"
        }
      ],
      "tips": [
        "花椒（ホアジャオ）があれば、最後に振るとしびれる辛さの本格的な味になります。",
        "甜麺醤がなければ、赤味噌大さじ1と砂糖小さじ1で代用できます。"
      ],
      "related": [
        "rcp_000012",
        "rcp_000018"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000009",
      "status": "published",
      "title": "青椒肉絲",
      "title_kana": "ちんじゃおろーすー",
      "summary": "牛肉に下味と片栗粉をまぶしてやわらかく、ピーマンはシャキッと仕上げる青椒肉絲。強火で手早く炒めるのがコツです。",
      "servings": 2,
      "time": {
        "prep_min": 15,
        "cook_min": 5
      },
      "difficulty": 2,
      "dish_type": "main",
      "cuisine": "chuka",
      "techniques": [
        "itameru"
      ],
      "tags": [
        "ご飯がすすむ",
        "20分以内",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000046",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000043",
          "value": 4,
          "unit": "個",
          "amount_text": "4個"
        },
        {
          "ingredient_id": "ing_000044",
          "value": 80,
          "unit": "g",
          "amount_text": "80g"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "下味"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "下味"
        },
        {
          "ingredient_id": "ing_000038",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "下味"
        },
        {
          "ingredient_id": "ing_000045",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        }
      ],
      "steps": [
        {
          "text": "牛肉は5mm幅の細切りにし、下味の醤油と酒をもみ込んでから片栗粉をまぶす。",
          "point": "片栗粉の膜で肉汁が閉じ込められ、冷めてもやわらかいままです。"
        },
        {
          "text": "ピーマンは縦半分に切って種を取り、繊維にそって5mm幅の細切りにする。たけのこも同じ太さに切る。Aを混ぜておく。"
        },
        {
          "text": "フライパンにサラダ油を強めの中火で熱し、牛肉をほぐしながら炒める。色が変わったら、いったん取り出す。"
        },
        {
          "text": "同じフライパンでピーマンとたけのこを1分ほど炒める。牛肉を戻し、Aを加えて手早く全体にからめる。"
        },
        {
          "text": "火を止めてごま油を回しかける。"
        }
      ],
      "tips": [
        "豚ももや豚ロースの細切りでもおいしく作れます。"
      ],
      "related": [
        "rcp_000008",
        "rcp_000018"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000010",
      "status": "published",
      "title": "鶏の照り焼き",
      "title_kana": "とりのてりやき",
      "summary": "皮目からじっくり焼いてパリッとさせ、出た脂をふき取ってからたれを煮からめる鶏の照り焼き。お弁当にも向きます。",
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 15
      },
      "difficulty": 1,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "yaku"
      ],
      "tags": [
        "定番",
        "お弁当",
        "ご飯がすすむ"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000006",
          "value": 300,
          "unit": "g",
          "amount_text": "1枚（300g）"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "たれ"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 2,
          "unit": "小さじ",
          "amount_text": "小さじ2",
          "group": "たれ"
        }
      ],
      "steps": [
        {
          "text": "鶏肉は余分な脂を取り除き、厚い部分に包丁で切り込みを入れて厚みをそろえる。皮にフォークで数か所穴をあけ、両面に塩を振る。たれの材料を混ぜておく。"
        },
        {
          "text": "フライパンにサラダ油を入れ、鶏肉を皮目を下にして並べてから中火にかける。フライ返しで押さえながら6〜7分、皮がこんがりするまで焼く。",
          "timer_min": 7,
          "point": "冷たいフライパンから焼き始めると、皮の脂がじっくり出て、縮まずにパリッと焼けます。"
        },
        {
          "text": "裏返してふたをし、弱火で3〜4分焼いて中まで火を通す。",
          "timer_min": 4
        },
        {
          "text": "フライパンに出た脂をキッチンペーパーでふき取る。たれを加えて中火にし、スプーンでかけながら、とろみがつくまで煮からめる。"
        },
        {
          "text": "食べやすく切って器に盛り、フライパンに残ったたれをかける。"
        }
      ],
      "storage": "冷蔵で2〜3日。切ってから冷凍すれば約3週間。",
      "related": [
        "rcp_000005",
        "rcp_000013"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000011",
      "status": "published",
      "title": "ポテトサラダ",
      "title_kana": "ぽてとさらだ",
      "summary": "じゃがいもが熱いうちに酢と塩で下味をつけるのが、味がぼやけないコツ。きゅうりは塩もみしてから加えます。",
      "servings": 3,
      "time": {
        "prep_min": 15,
        "cook_min": 15,
        "rest_min": 15
      },
      "difficulty": 1,
      "dish_type": "side",
      "cuisine": "yoshoku",
      "techniques": [
        "yuderu",
        "aeru"
      ],
      "tags": [
        "定番",
        "作り置き",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000001",
          "value": 3,
          "unit": "個",
          "amount_text": "3個（約400g）"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.33,
          "unit": "本",
          "amount_text": "1/3本"
        },
        {
          "ingredient_id": "ing_000048",
          "value": 1,
          "unit": "本",
          "amount_text": "1本"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.25,
          "unit": "個",
          "amount_text": "1/4個"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "少々",
          "amount_text": "少々（きゅうり用）"
        },
        {
          "ingredient_id": "ing_000049",
          "value": 2,
          "unit": "小さじ",
          "amount_text": "小さじ2",
          "group": "下味"
        },
        {
          "ingredient_id": "ing_000023",
          "value": 0.25,
          "unit": "小さじ",
          "amount_text": "小さじ1/4",
          "group": "下味"
        },
        {
          "ingredient_id": "ing_000047",
          "value": 4,
          "unit": "大さじ",
          "amount_text": "大さじ4"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        }
      ],
      "steps": [
        {
          "text": "じゃがいもは皮をむいて4等分に、にんじんは薄いいちょう切りにする。鍋に入れてかぶるくらいの水を注ぎ、中火にかける。"
        },
        {
          "text": "沸騰したら弱めの中火にし、竹串がすっと通るまで12〜15分ゆでる。",
          "timer_min": 15
        },
        {
          "text": "湯を捨てて再び中火にかけ、鍋をゆすって水分をとばす。熱いうちにじゃがいもを粗くつぶし、下味の酢と塩を混ぜて冷ます。",
          "point": "熱いうちに下味をつけると中まで味が入り、マヨネーズの量が少なくてもおいしくなります。"
        },
        {
          "text": "きゅうりは薄い輪切りにして塩もみし、5分置いて水気をしっかり絞る。玉ねぎは薄切りにして水に5分さらし、水気を絞る。"
        },
        {
          "text": "じゃがいもが冷めたら、きゅうり・玉ねぎ・マヨネーズ・こしょうを加えて混ぜる。"
        }
      ],
      "storage": "冷蔵で2日。じゃがいもの食感が変わるので冷凍には向きません。",
      "related": [
        "rcp_000007",
        "rcp_000016"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000012",
      "status": "published",
      "title": "中華風卵スープ",
      "title_kana": "ちゅうかふうたまごすーぷ",
      "summary": "とろみをつけてから卵を流すので、ふわふわの卵が沈まずに広がります。5分でできる中華スープ。",
      "art": {
        "forms": {
          "ing_000007": "ribbon"
        }
      },
      "servings": 2,
      "time": {
        "prep_min": 3,
        "cook_min": 5
      },
      "difficulty": 1,
      "dish_type": "soup",
      "cuisine": "chuka",
      "techniques": [
        "nimono",
        "tamago"
      ],
      "tags": [
        "10分以内",
        "朝ごはん"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000057",
          "value": 400,
          "unit": "ml",
          "amount_text": "400ml"
        },
        {
          "ingredient_id": "ing_000040",
          "value": 2,
          "unit": "小さじ",
          "amount_text": "小さじ2"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 10,
          "unit": "g",
          "amount_text": "5cm分"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000038",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "水溶き片栗粉"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 2,
          "unit": "小さじ",
          "amount_text": "小さじ2",
          "group": "水溶き片栗粉"
        },
        {
          "ingredient_id": "ing_000018",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        }
      ],
      "steps": [
        {
          "text": "長ねぎは小口切りにする。卵はよく溶きほぐす。水溶き片栗粉を混ぜておく。"
        },
        {
          "text": "鍋に水と鶏がらスープの素を入れて中火で煮立て、醤油・塩・こしょうで味をととのえる。"
        },
        {
          "text": "水溶き片栗粉をもう一度混ぜてから回し入れ、混ぜながら軽くとろみをつける。"
        },
        {
          "text": "スープが煮立っているところへ、溶き卵を細く回し入れる。10秒ほど触らずに待ってから、大きくひと混ぜして火を止める。",
          "point": "卵を入れてすぐに混ぜると濁ります。少し固まるのを待つのが、ふわっとさせるコツです。"
        },
        {
          "text": "器に盛り、長ねぎを散らしてごま油をたらす。"
        }
      ],
      "related": [
        "rcp_000008",
        "rcp_000018"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000013",
      "status": "published",
      "title": "ほうれん草のおひたし",
      "title_kana": "ほうれんそうのおひたし",
      "summary": "だしに浸して味を含ませる、基本のおひたし。ゆですぎないよう、根元と葉で時間を分けてゆでます。",
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 3,
        "rest_min": 10
      },
      "difficulty": 1,
      "dish_type": "side",
      "cuisine": "washoku",
      "techniques": [
        "yuderu"
      ],
      "tags": [
        "定番",
        "作り置き",
        "10分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000053",
          "value": 1,
          "unit": "束",
          "amount_text": "1束（200g）"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "ひとつまみ",
          "amount_text": "ひとつまみ（ゆで湯用）"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 100,
          "unit": "ml",
          "amount_text": "100ml",
          "group": "浸し地"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 2,
          "unit": "小さじ",
          "amount_text": "小さじ2",
          "group": "浸し地"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "浸し地"
        },
        {
          "ingredient_id": "ing_000054",
          "value": null,
          "unit": "適量",
          "amount_text": "適量"
        }
      ],
      "steps": [
        {
          "text": "ほうれん草は根元に十字の切り込みを入れ、ためた水の中で根元の泥をよく洗う。浸し地の材料を混ぜておく。"
        },
        {
          "text": "鍋にたっぷりの湯を沸かして塩を入れ、ほうれん草を根元から入れて30秒ゆでる。葉まで沈めて、さらに30秒ゆでる。",
          "point": "茎と葉では火の通り方が違うので、時間差でゆでると全体が同じ食感になります。"
        },
        {
          "text": "すぐに冷水にとって冷まし、根元をそろえて水気を絞る。4cm長さに切る。"
        },
        {
          "text": "浸し地にほうれん草を浸し、10分以上置いて味を含ませる。",
          "timer_min": 10
        },
        {
          "text": "汁気を軽く絞って器に盛り、浸し地を少しかけて、かつお節をのせる。"
        }
      ],
      "storage": "浸し地に浸したまま冷蔵で2日。",
      "related": [
        "rcp_000015",
        "rcp_000014"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000014",
      "status": "published",
      "title": "鮭の塩焼き",
      "title_kana": "さけのしおやき",
      "summary": "塩を振って15分置き、出てきた水分をふき取ってから焼くことで、臭みがなく身がふっくらします。グリルでもフライパンでも。",
      "art": {
        "forms": {
          "ing_000052": "oroshi"
        }
      },
      "servings": 2,
      "time": {
        "prep_min": 3,
        "cook_min": 8,
        "rest_min": 15
      },
      "difficulty": 1,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "yaku"
      ],
      "tags": [
        "定番",
        "朝ごはん",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000051",
          "value": 2,
          "unit": "切れ",
          "amount_text": "2切れ"
        },
        {
          "ingredient_id": "ing_000023",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2"
        },
        {
          "ingredient_id": "ing_000052",
          "value": 100,
          "unit": "g",
          "amount_text": "100g（大根おろし用）",
          "optional": true
        },
        {
          "ingredient_id": "ing_000008",
          "value": null,
          "unit": "少々",
          "amount_text": "少々",
          "optional": true
        }
      ],
      "steps": [
        {
          "text": "鮭の両面に塩を振り、15分置く。",
          "timer_min": 15
        },
        {
          "text": "表面に出てきた水分を、キッチンペーパーでしっかりふき取る。",
          "point": "この水分に臭みが含まれています。ふき取るひと手間で、仕上がりがまったく違います。"
        },
        {
          "text": "魚焼きグリルを温め、盛りつけたときに表になる面を上にして並べ、中火で6〜8分焼く。片面焼きのグリルなら、途中で裏返す。",
          "timer_min": 8
        },
        {
          "text": "フライパンで焼く場合は、クッキングシートを敷いて中火で表になる面から4分、裏返して3分焼く。"
        },
        {
          "text": "大根はすりおろして軽く水気をきり、鮭に添えて醤油をたらす。"
        }
      ],
      "tips": [
        "塩鮭を使うときは、塩を振る工程を省いてそのまま焼いてください。"
      ],
      "related": [
        "rcp_000005",
        "rcp_000015"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000015",
      "status": "published",
      "title": "豚汁",
      "title_kana": "とんじる",
      "summary": "豚肉と根菜をごま油で炒めてから煮る、具だくさんの豚汁。炒めることで豚の脂と野菜のうまみが汁に溶け出します。",
      "servings": 4,
      "time": {
        "prep_min": 15,
        "cook_min": 20
      },
      "difficulty": 1,
      "dish_type": "soup",
      "cuisine": "washoku",
      "techniques": [
        "nimono",
        "itameru"
      ],
      "tags": [
        "定番",
        "具だくさん",
        "作り置き"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000055",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000052",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000017",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000056",
          "value": 0.5,
          "unit": "枚",
          "amount_text": "1/2枚"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 800,
          "unit": "ml",
          "amount_text": "800ml"
        },
        {
          "ingredient_id": "ing_000013",
          "value": 4,
          "unit": "大さじ",
          "amount_text": "大さじ4"
        }
      ],
      "steps": [
        {
          "text": "大根とにんじんは5mm厚さのいちょう切りにする。ごぼうはささがきにして水に3分さらす。こんにゃくはスプーンでひと口大にちぎり、2分下ゆでする。豚肉は3cm幅、長ねぎは小口切りにする。"
        },
        {
          "text": "鍋にごま油を中火で熱し、豚肉を炒める。色が変わったら、大根・にんじん・ごぼう・こんにゃくを加えて2分ほど炒める。"
        },
        {
          "text": "だし汁を加えて煮立て、アクを取る。ふたをずらしてのせ、弱めの中火で野菜がやわらかくなるまで12〜15分煮る。",
          "timer_min": 15
        },
        {
          "text": "火を弱めて味噌を溶き入れ、長ねぎを加えて、煮立つ直前で火を止める。",
          "point": "味噌は2回に分けて入れ、味をみながら加減すると失敗しません。"
        }
      ],
      "tips": [
        "里芋、しいたけ、油揚げを加えるとさらに具だくさんになります。",
        "お好みで七味唐辛子を振ってどうぞ。"
      ],
      "storage": "冷蔵で2〜3日。温め直すときは煮立てないように。",
      "related": [
        "rcp_000013",
        "rcp_000014"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000016",
      "status": "published",
      "title": "カレーライス",
      "title_kana": "かれーらいす",
      "summary": "市販のルウで作る、家庭のカレー。玉ねぎをしんなりするまで炒めて甘みを引き出し、ルウは火を止めてから溶かします。",
      "servings": 4,
      "time": {
        "prep_min": 15,
        "cook_min": 30
      },
      "difficulty": 1,
      "dish_type": "staple",
      "cuisine": "yoshoku",
      "techniques": [
        "nimono",
        "itameru"
      ],
      "tags": [
        "定番",
        "作り置き",
        "こどもが喜ぶ"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000004",
          "value": 300,
          "unit": "g",
          "amount_text": "300g",
          "note": "牛こまや鶏ももでも"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 2,
          "unit": "個",
          "amount_text": "2個"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 1,
          "unit": "本",
          "amount_text": "1本"
        },
        {
          "ingredient_id": "ing_000001",
          "value": 2,
          "unit": "個",
          "amount_text": "2個"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 700,
          "unit": "ml",
          "amount_text": "700ml",
          "note": "ルウの箱の表示に合わせる"
        },
        {
          "ingredient_id": "ing_000066",
          "value": 90,
          "unit": "g",
          "amount_text": "4皿分（約90g）"
        },
        {
          "ingredient_id": "ing_000022",
          "value": 800,
          "unit": "g",
          "amount_text": "4皿分"
        }
      ],
      "steps": [
        {
          "text": "玉ねぎはくし形切り、にんじんは乱切り、じゃがいもはひと口大に切って水にさらす。"
        },
        {
          "text": "鍋にサラダ油を中火で熱し、肉を炒める。色が変わったら玉ねぎを加えて、しんなりするまで5分ほど炒める。",
          "timer_min": 5
        },
        {
          "text": "にんじんとじゃがいもを加えてさっと炒め、水を注ぐ。煮立ったらアクを取り、ふたをして弱めの中火で15分煮る。",
          "timer_min": 15
        },
        {
          "text": "火を止めてルウを割り入れ、完全に溶かす。",
          "point": "沸騰したところにルウを入れると、ダマになりやすくなります。"
        },
        {
          "text": "再び弱火にかけ、ときどき底から混ぜながら5〜10分、とろみがつくまで煮込む。ご飯とともに盛る。"
        }
      ],
      "tips": [
        "ひと晩置くと味がなじみます。翌日は焦げつきやすいので、少し水を足して温めてください。"
      ],
      "storage": "冷蔵で2日。冷凍するときはじゃがいもを取り除くか、つぶしてから。",
      "related": [
        "rcp_000007",
        "rcp_000011"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000017",
      "status": "published",
      "title": "ジョロフライス",
      "title_kana": "じょろふらいす",
      "summary": "西アフリカのお祝いに欠かせない、トマトとパプリカのソースで米を炊き込むごはん。ナイジェリア風のスパイスで作ります。",
      "art": {
        "pool": "none",
        "tint_rice": true
      },
      "servings": 4,
      "time": {
        "prep_min": 15,
        "cook_min": 40,
        "rest_min": 10
      },
      "difficulty": 2,
      "dish_type": "staple",
      "cuisine": "african",
      "techniques": [
        "nimono"
      ],
      "tags": [
        "ナイジェリア",
        "西アフリカ",
        "パーティー"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000061",
          "value": 300,
          "unit": "g",
          "amount_text": "300g（約2合）"
        },
        {
          "ingredient_id": "ing_000058",
          "value": 400,
          "unit": "g",
          "amount_text": "1缶（400g）",
          "group": "ペッパーベース"
        },
        {
          "ingredient_id": "ing_000060",
          "value": 1,
          "unit": "個",
          "amount_text": "1個",
          "group": "ペッパーベース"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個",
          "group": "ペッパーベース"
        },
        {
          "ingredient_id": "ing_000039",
          "value": 1,
          "unit": "片",
          "amount_text": "1片",
          "group": "ペッパーベース"
        },
        {
          "ingredient_id": "ing_000020",
          "value": 1,
          "unit": "片",
          "amount_text": "1片",
          "group": "ペッパーベース"
        },
        {
          "ingredient_id": "ing_000027",
          "value": 1,
          "unit": "本",
          "amount_text": "1本",
          "group": "ペッパーベース",
          "note": "本場はスコッチボネット（ハバネロの仲間）"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000059",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2"
        },
        {
          "ingredient_id": "ing_000062",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000063",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2"
        },
        {
          "ingredient_id": "ing_000064",
          "value": 2,
          "unit": "枚",
          "amount_text": "2枚"
        },
        {
          "ingredient_id": "ing_000065",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000023",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 400,
          "unit": "ml",
          "amount_text": "400ml",
          "note": "米に芯が残るときは少しずつ足す"
        }
      ],
      "steps": [
        {
          "text": "ペッパーベースの材料をすべてミキサーに入れ、なめらかになるまで回す。"
        },
        {
          "text": "米は水が澄むまで洗い、ざるに上げて水気をきる。残りの玉ねぎは薄切りにする。"
        },
        {
          "text": "厚手の鍋にサラダ油を中火で熱し、玉ねぎを3分炒める。トマトペーストを加えて、色が濃くなるまで2分ほど炒める。"
        },
        {
          "text": "ペッパーベースを加え、ふたをずらしてのせて中火で15分煮詰める。水分がとんで、表面に油が浮いてくるまでが目安。",
          "timer_min": 15,
          "point": "このソースをしっかり煮詰めるほど、トマトの酸味がとんで深い味になります。"
        },
        {
          "text": "カレー粉・タイム・ローリエ・砕いたコンソメ・塩を加えて混ぜ、水を注いで煮立てる。"
        },
        {
          "text": "米を加えてひと混ぜし、ふたをしてごく弱火で20分炊く。途中でふたを開けたり混ぜたりしない。",
          "timer_min": 20
        },
        {
          "text": "火を止めて10分蒸らし、ローリエを取り除いて、底から大きく混ぜる。",
          "timer_min": 10
        }
      ],
      "tips": [
        "鍋底に少しできるおこげは「パーティー・ライス」の香りとして、本場では喜ばれます。",
        "ナイジェリアとガーナでは作り方も米の種類も違い、どちらのジョロフがおいしいかはよく議論の種になります。",
        "鶏肉の唐揚げや、焼いたプランテン（調理用バナナ）を添えるのが定番です。"
      ],
      "storage": "冷蔵で2日。冷凍で約1か月。",
      "related": [
        "rcp_000016",
        "rcp_000012"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000018",
      "status": "published",
      "title": "チャーハン",
      "title_kana": "ちゃーはん",
      "summary": "溶き卵の上にご飯をのせて卵でコーティングすることで、家庭のコンロでもパラッと仕上がるチャーハン。",
      "art": {
        "forms": {
          "ing_000007": "crumbegg"
        },
        "pool": "glaze"
      },
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 8
      },
      "difficulty": 2,
      "dish_type": "staple",
      "cuisine": "chuka",
      "techniques": [
        "itameru",
        "tamago"
      ],
      "tags": [
        "ひとり分",
        "15分以内",
        "ランチ"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000022",
          "value": 400,
          "unit": "g",
          "amount_text": "400g（温かいもの）"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 2,
          "unit": "個",
          "amount_text": "2個"
        },
        {
          "ingredient_id": "ing_000042",
          "value": 80,
          "unit": "g",
          "amount_text": "80g"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2"
        },
        {
          "ingredient_id": "ing_000040",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        }
      ],
      "steps": [
        {
          "text": "長ねぎは粗みじん切りにする。卵はボウルに溶きほぐす。ご飯は温かい状態にしておく（冷やご飯は電子レンジで温める）。"
        },
        {
          "text": "フライパンにサラダ油大さじ1/2を中火で熱し、ひき肉をぽろぽろになるまで炒めて取り出す。"
        },
        {
          "text": "フライパンを強火でしっかり熱し、残りのサラダ油を入れる。溶き卵を流し入れ、すぐにご飯をのせる。",
          "point": "卵が固まる前にご飯をのせ、ご飯粒の一つひとつを卵で包むイメージで炒めると、べたつきません。"
        },
        {
          "text": "へらでご飯を切るようにほぐしながら、卵とからめて2〜3分炒める。"
        },
        {
          "text": "ひき肉と長ねぎを戻し、鶏がらスープの素・塩・こしょうを加えて炒め合わせる。"
        },
        {
          "text": "鍋肌から醤油を回し入れて香ばしさを出し、ごま油をたらしてさっと混ぜる。"
        }
      ],
      "related": [
        "rcp_000012",
        "rcp_000008"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000019",
      "status": "published",
      "title": "大学芋",
      "title_kana": "だいがくいも",
      "summary": "少ない油で揚げ焼きにして、フライパンで作った蜜をからめる大学芋。酢を少し入れると、冷めても蜜が固まりにくくなります。",
      "art": {
        "sauce": "#d4942e",
        "pool": "glaze"
      },
      "servings": 3,
      "time": {
        "prep_min": 15,
        "cook_min": 15
      },
      "difficulty": 1,
      "dish_type": "sweets",
      "cuisine": "washoku",
      "techniques": [
        "ageru"
      ],
      "tags": [
        "おやつ",
        "秋",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000067",
          "value": 1,
          "unit": "本",
          "amount_text": "1本（約300g）"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 4,
          "unit": "大さじ",
          "amount_text": "大さじ4"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3",
          "group": "蜜"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "蜜"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "蜜"
        },
        {
          "ingredient_id": "ing_000049",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2",
          "group": "蜜"
        },
        {
          "ingredient_id": "ing_000068",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        }
      ],
      "steps": [
        {
          "text": "さつまいもは皮つきのまま乱切りにし、水に10分さらして、キッチンペーパーで水気をしっかりふく。",
          "timer_min": 10
        },
        {
          "text": "フライパンにさつまいもを並べてサラダ油を回しかけ、中火にかける。ときどき転がしながら8〜10分、竹串がすっと通り、表面がカリッとするまで揚げ焼きにする。",
          "timer_min": 10,
          "point": "冷たい油から加熱すると、中までじっくり火が通って甘みが増します。"
        },
        {
          "text": "さつまいもを取り出し、フライパンの油をふき取る。蜜の材料を入れて中火にかけ、泡が大きくなって軽くとろみがつくまで2分ほど煮詰める。"
        },
        {
          "text": "さつまいもを戻し入れて手早くからめ、黒いりごまを振る。クッキングシートに広げて冷ます。"
        }
      ],
      "storage": "常温で当日、冷蔵で2日。",
      "related": [
        "rcp_000015",
        "rcp_000006"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000020",
      "status": "published",
      "title": "和風玉ねぎドレッシング",
      "title_kana": "わふうたまねぎどれっしんぐ",
      "summary": "すりおろし玉ねぎで作る、しょうゆベースのドレッシング。玉ねぎを電子レンジで加熱すると辛みが抜けて、まろやかになります。",
      "servings": 4,
      "time": {
        "prep_min": 5,
        "cook_min": 1
      },
      "difficulty": 1,
      "dish_type": "sauce",
      "cuisine": "washoku",
      "techniques": [
        "aeru"
      ],
      "tags": [
        "常備菜",
        "作り置き",
        "10分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000049",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        }
      ],
      "steps": [
        {
          "text": "玉ねぎはすりおろして耐熱容器に入れ、ラップをせずに電子レンジ（600W）で1分加熱して冷ます。",
          "point": "生のままでも作れますが、加熱すると辛みがやわらぎ、日持ちもよくなります。"
        },
        {
          "text": "清潔な瓶にすべての材料を入れ、ふたをしてよく振り混ぜる。"
        }
      ],
      "tips": [
        "サラダのほか、冷しゃぶや焼いた魚のたれにも使えます。",
        "サラダ油の半量をごま油にすると、中華風になります。"
      ],
      "storage": "冷蔵で約1週間。使う前によく振ってください。",
      "related": [
        "rcp_000011",
        "rcp_000007"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000021",
      "status": "published",
      "title": "筑前煮",
      "title_kana": "ちくぜんに",
      "summary": "鶏肉と根菜を炒めてから煮る、お正月にも普段にも作りたい煮物。干ししいたけの戻し汁がうまみの決め手です。",
      "servings": 4,
      "time": {
        "prep_min": 25,
        "cook_min": 30,
        "rest_min": 30
      },
      "difficulty": 2,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "nimono",
        "itameru"
      ],
      "tags": [
        "作り置き",
        "おせち",
        "根菜"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000006",
          "value": 300,
          "unit": "g",
          "amount_text": "1枚（300g）"
        },
        {
          "ingredient_id": "ing_000070",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000017",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000069",
          "value": 200,
          "unit": "g",
          "amount_text": "200g（小4個）"
        },
        {
          "ingredient_id": "ing_000071",
          "value": 4,
          "unit": "枚",
          "amount_text": "4枚"
        },
        {
          "ingredient_id": "ing_000056",
          "value": 0.5,
          "unit": "枚",
          "amount_text": "1/2枚"
        },
        {
          "ingredient_id": "ing_000072",
          "value": 6,
          "unit": "枚",
          "amount_text": "6枚",
          "optional": true
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 300,
          "unit": "ml",
          "amount_text": "300ml",
          "note": "しいたけの戻し汁と合わせて"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1.5,
          "unit": "大さじ",
          "amount_text": "大さじ1と1/2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3",
          "group": "B"
        }
      ],
      "steps": [
        {
          "text": "干ししいたけは水150mlに浸けて、30分以上かけて戻す。軸を取って半分に切る。戻し汁はとっておく。",
          "timer_min": 30
        },
        {
          "text": "れんこん・ごぼう・にんじんは乱切りにし、れんこんとごぼうは水にさらす。里芋は皮をむいて塩（分量外）でもみ、ぬめりを洗い流す。こんにゃくはスプーンでちぎって下ゆでする。鶏肉はひと口大に切る。"
        },
        {
          "text": "鍋にごま油を中火で熱し、鶏肉を皮目から焼く。焼き色がついたら、野菜・こんにゃく・しいたけを加えて2分ほど炒める。"
        },
        {
          "text": "しいたけの戻し汁とだし汁を合わせて300mlにして加え、煮立ったらアクを取る。Aを加えて落としぶたをし、中火で10分煮る。",
          "timer_min": 10
        },
        {
          "text": "Bの醤油を加え、落としぶたを戻してさらに10分煮る。",
          "timer_min": 10
        },
        {
          "text": "落としぶたを取って火を少し強め、鍋をゆすりながら煮汁をからめて照りを出す。器に盛り、塩ゆでした絹さやを添える。",
          "point": "最後に煮汁を煮詰めてからめると、冷めてもつやのある仕上がりになります。"
        }
      ],
      "storage": "冷蔵で3〜4日。里芋とこんにゃくは冷凍すると食感が変わります。",
      "related": [
        "rcp_000001",
        "rcp_000015"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000022",
      "status": "published",
      "title": "鯖の味噌煮",
      "title_kana": "さばのみそに",
      "summary": "熱湯をかけて臭みを抜いてから、甘めの味噌だれで煮る鯖の味噌煮。煮汁をかけながら煮て、身をふっくら仕上げます。",
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 20
      },
      "difficulty": 2,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "nimono"
      ],
      "tags": [
        "定番",
        "青魚",
        "ご飯がすすむ"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000073",
          "value": 2,
          "unit": "切れ",
          "amount_text": "2切れ"
        },
        {
          "ingredient_id": "ing_000020",
          "value": 1,
          "unit": "片",
          "amount_text": "1片"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 150,
          "unit": "ml",
          "amount_text": "150ml"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 50,
          "unit": "ml",
          "amount_text": "50ml"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1.5,
          "unit": "大さじ",
          "amount_text": "大さじ1と1/2"
        },
        {
          "ingredient_id": "ing_000013",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本",
          "optional": true
        }
      ],
      "steps": [
        {
          "text": "鯖は皮に十字の切り込みを入れる。ざるにのせて熱湯を回しかけ、すぐに冷水で表面のぬめりや血を洗い、水気をふく。",
          "point": "この「霜降り」で、青魚の臭みがぐっと減ります。"
        },
        {
          "text": "しょうがは薄切り、長ねぎは4cm長さに切る。"
        },
        {
          "text": "鍋に水・酒・砂糖・しょうがを入れて中火で煮立て、鯖を皮目を上にして並べる。落としぶたをして5分煮る。",
          "timer_min": 5
        },
        {
          "text": "Aの味噌を煮汁で溶きのばして加え、みりんと醤油も加える。落としぶたをし、弱めの中火で10分、ときどき煮汁をかけながら煮る。",
          "timer_min": 10
        },
        {
          "text": "長ねぎを加えて2分ほど煮る。煮汁にとろみがついたら、鯖に煮汁をかけて仕上げる。"
        }
      ],
      "tips": [
        "味噌の一部を最後に加えると、香りが立ちます。"
      ],
      "storage": "冷蔵で2日。煮汁ごと冷凍もできます。",
      "related": [
        "rcp_000014",
        "rcp_000024"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000023",
      "status": "published",
      "title": "冷ややっこ",
      "title_kana": "ひややっこ",
      "summary": "よく冷えた絹ごし豆腐に、香味野菜とかつお節をのせるだけ。豆腐の水気をきっておくと、味がぼやけません。",
      "art": {
        "forms": {
          "ing_000014": "block"
        }
      },
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 0
      },
      "difficulty": 1,
      "dish_type": "side",
      "cuisine": "washoku",
      "techniques": [],
      "tags": [
        "5分",
        "夏",
        "火を使わない"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000014",
          "value": 1,
          "unit": "丁",
          "amount_text": "1丁（300g）"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 10,
          "unit": "g",
          "amount_text": "5cm分"
        },
        {
          "ingredient_id": "ing_000020",
          "value": 0.5,
          "unit": "片",
          "amount_text": "1/2片"
        },
        {
          "ingredient_id": "ing_000054",
          "value": null,
          "unit": "適量",
          "amount_text": "適量"
        },
        {
          "ingredient_id": "ing_000008",
          "value": null,
          "unit": "適量",
          "amount_text": "適量"
        }
      ],
      "steps": [
        {
          "text": "豆腐はキッチンペーパーで包み、5分ほど置いて水気をきる。"
        },
        {
          "text": "長ねぎは小口切りにして水にさらし、水気を絞る。しょうがはすりおろす。"
        },
        {
          "text": "豆腐を半分に切って器に盛り、長ねぎ・しょうが・かつお節をのせ、食べる直前に醤油をかける。",
          "point": "醤油は先にかけると水っぽくなるので、食べる直前に。"
        }
      ],
      "tips": [
        "ごま油と塩、キムチ、オリーブオイルと塩こしょうなど、のせるものを変えれば毎日飽きません。"
      ],
      "related": [
        "rcp_000024",
        "rcp_000029"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000024",
      "status": "published",
      "title": "小松菜と油揚げの煮びたし",
      "title_kana": "こまつなとあぶらあげのにびたし",
      "summary": "アクの少ない小松菜は下ゆでなしで、だしでさっと煮るだけ。冷めていくあいだに油揚げのうまみがしみ込みます。",
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 5,
        "rest_min": 10
      },
      "difficulty": 1,
      "dish_type": "side",
      "cuisine": "washoku",
      "techniques": [
        "nimono"
      ],
      "tags": [
        "作り置き",
        "10分以内",
        "お弁当"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000074",
          "value": 1,
          "unit": "束",
          "amount_text": "1束（200g）"
        },
        {
          "ingredient_id": "ing_000075",
          "value": 1,
          "unit": "枚",
          "amount_text": "1枚"
        },
        {
          "ingredient_id": "ing_000012",
          "value": 200,
          "unit": "ml",
          "amount_text": "200ml",
          "group": "煮汁"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "煮汁"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "煮汁"
        }
      ],
      "steps": [
        {
          "text": "小松菜は根元を切り落として4cm長さに切り、茎と葉に分けておく。油揚げは熱湯を回しかけて油抜きし、縦半分に切ってから1cm幅に切る。"
        },
        {
          "text": "鍋に煮汁の材料を入れて中火で煮立て、油揚げを入れて1分煮る。"
        },
        {
          "text": "小松菜の茎を加えて30秒、葉を加えてさらに1〜2分煮る。"
        },
        {
          "text": "火を止め、そのまま冷まして味を含ませる。",
          "timer_min": 10,
          "point": "冷めるときに味が入るので、煮すぎずに火を止めて大丈夫です。"
        }
      ],
      "storage": "煮汁ごと冷蔵で2〜3日。",
      "related": [
        "rcp_000013",
        "rcp_000022"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000025",
      "status": "published",
      "title": "ソース焼きそば",
      "title_kana": "そーすやきそば",
      "summary": "麺に焼き色をつけてから、ソースを加えて香ばしく仕上げる焼きそば。麺は温めてからほぐすと、ちぎれません。",
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 8
      },
      "difficulty": 1,
      "dish_type": "staple",
      "cuisine": "washoku",
      "techniques": [
        "itameru"
      ],
      "tags": [
        "ランチ",
        "20分以内",
        "こどもが喜ぶ"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000076",
          "value": 2,
          "unit": "袋",
          "amount_text": "2玉"
        },
        {
          "ingredient_id": "ing_000055",
          "value": 100,
          "unit": "g",
          "amount_text": "100g"
        },
        {
          "ingredient_id": "ing_000025",
          "value": 2,
          "unit": "枚",
          "amount_text": "2枚（約150g）"
        },
        {
          "ingredient_id": "ing_000077",
          "value": 0.5,
          "unit": "袋",
          "amount_text": "1/2袋（100g）"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.25,
          "unit": "本",
          "amount_text": "1/4本"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2"
        },
        {
          "ingredient_id": "ing_000034",
          "value": 3,
          "unit": "大さじ",
          "amount_text": "大さじ3"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000078",
          "value": null,
          "unit": "適量",
          "amount_text": "適量",
          "optional": true
        },
        {
          "ingredient_id": "ing_000079",
          "value": null,
          "unit": "適量",
          "amount_text": "適量",
          "optional": true
        }
      ],
      "steps": [
        {
          "text": "麺は袋の口を少し開けて、電子レンジ（600W）で1分温める。豚肉は4cm幅、キャベツはざく切り、にんじんは細切りにする。"
        },
        {
          "text": "フライパンにサラダ油を中火で熱し、豚肉を炒める。色が変わったら強火にし、キャベツ・にんじん・もやしを加えて1分ほど炒める。"
        },
        {
          "text": "麺をのせて水を回しかけ、ほぐしながら2分ほど炒める。麺に少し焼き色がついたら全体を混ぜる。",
          "point": "麺を触りすぎずに焼きつけると、香ばしさが出ます。"
        },
        {
          "text": "ソース・醤油・こしょうを加えて、全体に色がつくまで炒め合わせる。器に盛り、青のりと紅しょうがを添える。"
        }
      ],
      "related": [
        "rcp_000018",
        "rcp_000029"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000026",
      "status": "published",
      "title": "オムライス",
      "title_kana": "おむらいす",
      "summary": "ケチャップを先に炒めて酸味をとばすのがコツのチキンライスに、半熟の卵をのせるオムライス。卵は1人分ずつ焼きます。",
      "art": {
        "forms": {
          "ing_000007": "omelet"
        },
        "hide": [
          "ing_000002",
          "ing_000006"
        ],
        "tint_rice": true,
        "pool": "none",
        "sauce": "#c8321f"
      },
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 15
      },
      "difficulty": 2,
      "dish_type": "staple",
      "cuisine": "yoshoku",
      "techniques": [
        "itameru",
        "tamago"
      ],
      "tags": [
        "こどもが喜ぶ",
        "ランチ",
        "ごちそう"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000022",
          "value": 400,
          "unit": "g",
          "amount_text": "400g"
        },
        {
          "ingredient_id": "ing_000006",
          "value": 100,
          "unit": "g",
          "amount_text": "100g"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.25,
          "unit": "個",
          "amount_text": "1/4個"
        },
        {
          "ingredient_id": "ing_000035",
          "value": 10,
          "unit": "g",
          "amount_text": "10g"
        },
        {
          "ingredient_id": "ing_000033",
          "value": 4,
          "unit": "大さじ",
          "amount_text": "大さじ4",
          "note": "チキンライス用"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 4,
          "unit": "個",
          "amount_text": "4個"
        },
        {
          "ingredient_id": "ing_000031",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000033",
          "value": null,
          "unit": "適量",
          "amount_text": "適量（仕上げ用）"
        }
      ],
      "steps": [
        {
          "text": "鶏肉は1.5cm角、玉ねぎはみじん切りにする。卵は1人分（2個）ずつ、牛乳大さじ1を加えて溶きほぐす。"
        },
        {
          "text": "フライパンにバターを中火で溶かし、鶏肉と玉ねぎを炒める。鶏肉の色が変わったらケチャップを加え、ふつふつと水分がとんで色が濃くなるまで炒める。",
          "point": "ケチャップだけを先に炒めると酸味がとび、ご飯がべちゃっとしません。"
        },
        {
          "text": "ご飯を加えてほぐしながら炒め合わせ、塩・こしょうで味をととのえる。半量ずつ器にこんもり盛る。"
        },
        {
          "text": "フライパンをさっとふいてサラダ油の半量を強めの中火で熱し、卵液1人分を流し入れる。菜箸で大きく混ぜ、半熟のうちに火を止める。"
        },
        {
          "text": "フライパンをすべらせるようにして、卵をチキンライスの上にのせる。残りも同じように作り、ケチャップをかける。"
        }
      ],
      "related": [
        "rcp_000007",
        "rcp_000027"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000027",
      "status": "published",
      "title": "ミネストローネ",
      "title_kana": "みねすとろーね",
      "summary": "角切り野菜とベーコンをトマトで煮込む、具だくさんのスープ。にんにくとベーコンをじっくり炒めて香りを移すと、味がまとまります。",
      "servings": 4,
      "time": {
        "prep_min": 15,
        "cook_min": 25
      },
      "difficulty": 1,
      "dish_type": "soup",
      "cuisine": "yoshoku",
      "techniques": [
        "nimono",
        "itameru"
      ],
      "tags": [
        "具だくさん",
        "作り置き",
        "野菜たっぷり"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000081",
          "value": 40,
          "unit": "g",
          "amount_text": "2枚（40g）"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000003",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000080",
          "value": 0.5,
          "unit": "本",
          "amount_text": "1/2本"
        },
        {
          "ingredient_id": "ing_000025",
          "value": 2,
          "unit": "枚",
          "amount_text": "2枚"
        },
        {
          "ingredient_id": "ing_000001",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000039",
          "value": 1,
          "unit": "片",
          "amount_text": "1片"
        },
        {
          "ingredient_id": "ing_000087",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000058",
          "value": 400,
          "unit": "g",
          "amount_text": "1缶（400g）"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 400,
          "unit": "ml",
          "amount_text": "400ml"
        },
        {
          "ingredient_id": "ing_000065",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000064",
          "value": 1,
          "unit": "枚",
          "amount_text": "1枚"
        },
        {
          "ingredient_id": "ing_000023",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2"
        },
        {
          "ingredient_id": "ing_000050",
          "value": null,
          "unit": "少々",
          "amount_text": "少々"
        }
      ],
      "steps": [
        {
          "text": "玉ねぎ・にんじん・セロリ・キャベツ・じゃがいもは1cm角に切る。にんにくはみじん切り、ベーコンは1cm幅に切る。"
        },
        {
          "text": "鍋にオリーブオイルとにんにくを入れて弱火にかけ、香りが立ったらベーコンと玉ねぎを加えて中火で3分炒める。",
          "timer_min": 3
        },
        {
          "text": "残りの野菜を加えて、油がなじむまで3分ほど炒める。"
        },
        {
          "text": "トマト缶・水・砕いたコンソメ・ローリエを加えて煮立て、アクを取る。ふたをずらしてのせ、弱火で15分煮る。",
          "timer_min": 15
        },
        {
          "text": "じゃがいもがやわらかくなったら、塩・こしょうで味をととのえる。ローリエを取り除く。"
        }
      ],
      "tips": [
        "ショートパスタやゆでた豆を加えると、食べごたえのある一皿になります。",
        "お好みで粉チーズとオリーブオイルをかけて。"
      ],
      "storage": "冷蔵で3日。冷凍するときはじゃがいもを除くか、つぶしてから。",
      "related": [
        "rcp_000026",
        "rcp_000007"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000028",
      "status": "published",
      "title": "ガパオライス",
      "title_kana": "がぱおらいす",
      "summary": "鶏ひき肉をにんにくと唐辛子で炒め、ナンプラーとバジルで仕上げるタイの定番ごはん。目玉焼きは多めの油で縁をカリッと焼きます。",
      "servings": 2,
      "time": {
        "prep_min": 10,
        "cook_min": 10
      },
      "difficulty": 1,
      "dish_type": "staple",
      "cuisine": "asian",
      "techniques": [
        "itameru",
        "tamago"
      ],
      "tags": [
        "タイ",
        "ランチ",
        "20分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000084",
          "value": 200,
          "unit": "g",
          "amount_text": "200g"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.25,
          "unit": "個",
          "amount_text": "1/4個"
        },
        {
          "ingredient_id": "ing_000060",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000043",
          "value": 1,
          "unit": "個",
          "amount_text": "1個"
        },
        {
          "ingredient_id": "ing_000039",
          "value": 1,
          "unit": "片",
          "amount_text": "1片"
        },
        {
          "ingredient_id": "ing_000027",
          "value": 1,
          "unit": "本",
          "amount_text": "1本"
        },
        {
          "ingredient_id": "ing_000083",
          "value": 10,
          "unit": "枚",
          "amount_text": "10枚"
        },
        {
          "ingredient_id": "ing_000024",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "note": "半量は目玉焼き用"
        },
        {
          "ingredient_id": "ing_000082",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000045",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1",
          "group": "A"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 2,
          "unit": "個",
          "amount_text": "2個"
        },
        {
          "ingredient_id": "ing_000022",
          "value": 400,
          "unit": "g",
          "amount_text": "400g"
        }
      ],
      "steps": [
        {
          "text": "玉ねぎ・パプリカ・ピーマンは1cm角、にんにくはみじん切りにする。赤唐辛子は種を取って小口切りにする。Aを混ぜておく。"
        },
        {
          "text": "フライパンにサラダ油大さじ1を中火で熱し、卵を割り入れる。スプーンで油をかけながら、縁がカリッとして白身がふくらむまで焼き、取り出す。",
          "point": "タイでは「カイダーオ」と呼ばれる、揚げ焼きの目玉焼きをのせるのが定番です。"
        },
        {
          "text": "残りのサラダ油とにんにく・唐辛子を入れて弱火にかけ、香りが立ったら中火にしてひき肉を炒める。"
        },
        {
          "text": "ひき肉がぽろぽろになったら、玉ねぎ・パプリカ・ピーマンを加えて1分炒め、Aを加えて全体にからめる。"
        },
        {
          "text": "火を止めてバジルの葉をちぎって加え、さっと混ぜる。器にご飯を盛ってかけ、目玉焼きをのせる。"
        }
      ],
      "tips": [
        "本場のガパオはホーリーバジルを使います。手に入れば、より本格的な香りになります。"
      ],
      "related": [
        "rcp_000018",
        "rcp_000029"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000029",
      "status": "published",
      "title": "豚キムチ炒め",
      "title_kana": "ぶたきむちいため",
      "summary": "豚バラの脂でキムチを炒め、辛みとうまみを全体にまとわせる韓国の家庭の味。酸味の出てきたキムチのほうがおいしく作れます。",
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 7
      },
      "difficulty": 1,
      "dish_type": "main",
      "cuisine": "korean",
      "techniques": [
        "itameru"
      ],
      "tags": [
        "10分以内",
        "ご飯がすすむ",
        "韓国"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000055",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000085",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000002",
          "value": 0.5,
          "unit": "個",
          "amount_text": "1/2個"
        },
        {
          "ingredient_id": "ing_000018",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 1,
          "unit": "小さじ",
          "amount_text": "小さじ1"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 0.5,
          "unit": "小さじ",
          "amount_text": "小さじ1/2"
        },
        {
          "ingredient_id": "ing_000019",
          "value": null,
          "unit": "適量",
          "amount_text": "適量"
        }
      ],
      "steps": [
        {
          "text": "豚肉は4cm幅、玉ねぎは5mm幅の薄切りにする。キムチは大きければ食べやすく切る。"
        },
        {
          "text": "フライパンにごま油を中火で熱し、豚肉を炒める。脂が出て焼き色がついてきたら、玉ねぎを加えてしんなりするまで炒める。"
        },
        {
          "text": "キムチを汁ごと加えて、1〜2分炒め合わせる。",
          "point": "キムチは炒めすぎると香りが飛ぶので、全体がなじめば十分です。"
        },
        {
          "text": "醤油と砂糖で味をととのえ、器に盛って白いりごまを振る。"
        }
      ],
      "tips": [
        "仕上げに卵黄をのせたり、豆腐と一緒に盛って「トゥブキムチ」にしたりするのもおすすめです。"
      ],
      "related": [
        "rcp_000023",
        "rcp_000012"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000030",
      "status": "published",
      "title": "ドド（揚げプランテン）",
      "title_kana": "どど",
      "summary": "熟したプランテンを揚げ焼きにする、ナイジェリアの定番の付け合わせ。外はカリッと、中はねっとり甘くなります。",
      "servings": 2,
      "time": {
        "prep_min": 5,
        "cook_min": 10
      },
      "difficulty": 1,
      "dish_type": "side",
      "cuisine": "african",
      "techniques": [
        "ageru"
      ],
      "tags": [
        "ナイジェリア",
        "西アフリカ",
        "おやつ"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000086",
          "value": 2,
          "unit": "本",
          "amount_text": "2本"
        },
        {
          "ingredient_id": "ing_000024",
          "value": null,
          "unit": "適量",
          "amount_text": "適量（深さ1cm分）"
        },
        {
          "ingredient_id": "ing_000023",
          "value": null,
          "unit": "ひとつまみ",
          "amount_text": "ひとつまみ"
        }
      ],
      "steps": [
        {
          "text": "プランテンは両端を切り落とし、皮に縦の切り込みを入れてむく。1cm厚さの斜め切りにする。",
          "point": "皮が黄色く、黒い斑点が出てきたくらいのものが、甘くて揚げ物に向いています。"
        },
        {
          "text": "フライパンに深さ1cmほどサラダ油を入れて中火で熱し（約170℃）、プランテンを重ならないように並べる。"
        },
        {
          "text": "片面2〜3分、濃いきつね色になるまで揚げ焼きにし、裏返してさらに2分焼く。",
          "timer_min": 3
        },
        {
          "text": "油をきって器に盛り、塩を振る。"
        }
      ],
      "tips": [
        "ジョロフライスやシチューに添えるのがナイジェリアの定番です。",
        "日本では輸入食材店やネット通販で手に入ります。"
      ],
      "related": [
        "rcp_000017"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000031",
      "status": "published",
      "title": "プリン",
      "title_kana": "ぷりん",
      "summary": "卵・牛乳・砂糖だけで作る、昔ながらのかためのプリン。フライパンで蒸すので、オーブンがなくても作れます。",
      "art": {
        "forms": {
          "ing_000007": "pudding"
        },
        "hide": [
          "ing_000031"
        ],
        "pool": "none"
      },
      "servings": 4,
      "time": {
        "prep_min": 10,
        "cook_min": 20,
        "rest_min": 120
      },
      "difficulty": 2,
      "dish_type": "sweets",
      "cuisine": "yoshoku",
      "techniques": [
        "musu",
        "tamago"
      ],
      "tags": [
        "おやつ",
        "こどもが喜ぶ",
        "作り置き"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000010",
          "value": 40,
          "unit": "g",
          "amount_text": "40g",
          "group": "カラメル"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "カラメル"
        },
        {
          "ingredient_id": "ing_000057",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1（湯）",
          "group": "カラメル"
        },
        {
          "ingredient_id": "ing_000007",
          "value": 2,
          "unit": "個",
          "amount_text": "2個"
        },
        {
          "ingredient_id": "ing_000031",
          "value": 250,
          "unit": "ml",
          "amount_text": "250ml"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 40,
          "unit": "g",
          "amount_text": "40g"
        }
      ],
      "steps": [
        {
          "text": "カラメルを作る。小鍋にカラメルの砂糖と水を入れて中火にかけ、混ぜずに鍋をゆすりながら、濃い茶色になるまで加熱する。"
        },
        {
          "text": "火を止めて湯を加え（はねるので注意）、鍋をゆすってなじませる。熱いうちに耐熱容器4個に等分に流し入れる。"
        },
        {
          "text": "別の鍋に牛乳と砂糖を入れて弱火で温め、砂糖が溶けたら火を止める（沸騰させない）。"
        },
        {
          "text": "ボウルに卵を溶きほぐし、温めた牛乳を少しずつ加えて混ぜる。茶こしでこしながら容器に注ぐ。"
        },
        {
          "text": "深めのフライパンに容器を並べ、容器の高さ1/3まで湯を注ぐ。ふたをして、ごく弱火で10〜12分蒸す。",
          "timer_min": 12,
          "point": "火が強いと「す」が立って、なめらかさがなくなります。湯がぐらぐら沸かない火加減を保ってください。"
        },
        {
          "text": "火を止めてそのまま10分置く。揺らして表面がふるふるしていれば完成。粗熱を取り、冷蔵庫で2時間以上冷やす。",
          "timer_min": 10
        }
      ],
      "storage": "冷蔵で2日。",
      "related": [
        "rcp_000019",
        "rcp_000004"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "recipe_id": "rcp_000032",
      "status": "published",
      "title": "肉豆腐",
      "title_kana": "にくどうふ",
      "summary": "牛肉のうまみが溶けた甘辛い煮汁で、豆腐とねぎをじっくり煮る肉豆腐。豆腐の水気をきっておくと、味がよくしみます。",
      "servings": 2,
      "time": {
        "prep_min": 15,
        "cook_min": 15
      },
      "difficulty": 1,
      "dish_type": "main",
      "cuisine": "washoku",
      "techniques": [
        "nimono"
      ],
      "tags": [
        "定番",
        "ご飯がすすむ",
        "20分以内"
      ],
      "ingredients": [
        {
          "ingredient_id": "ing_000005",
          "value": 150,
          "unit": "g",
          "amount_text": "150g"
        },
        {
          "ingredient_id": "ing_000041",
          "value": 1,
          "unit": "丁",
          "amount_text": "1丁（300g）"
        },
        {
          "ingredient_id": "ing_000016",
          "value": 1,
          "unit": "本",
          "amount_text": "1本"
        },
        {
          "ingredient_id": "ing_000028",
          "value": 100,
          "unit": "g",
          "amount_text": "100g",
          "optional": true
        },
        {
          "ingredient_id": "ing_000012",
          "value": 200,
          "unit": "ml",
          "amount_text": "200ml",
          "group": "煮汁"
        },
        {
          "ingredient_id": "ing_000008",
          "value": 2.5,
          "unit": "大さじ",
          "amount_text": "大さじ2と1/2",
          "group": "煮汁"
        },
        {
          "ingredient_id": "ing_000009",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "煮汁"
        },
        {
          "ingredient_id": "ing_000010",
          "value": 1,
          "unit": "大さじ",
          "amount_text": "大さじ1",
          "group": "煮汁"
        },
        {
          "ingredient_id": "ing_000011",
          "value": 2,
          "unit": "大さじ",
          "amount_text": "大さじ2",
          "group": "煮汁"
        }
      ],
      "steps": [
        {
          "text": "豆腐は8等分に切り、キッチンペーパーを敷いたバットに並べて10分置き、水気をきる。長ねぎは1cm幅の斜め切りにする。しらたきは下ゆでして食べやすく切る。"
        },
        {
          "text": "鍋に煮汁の材料を入れて中火で煮立て、牛肉をほぐしながら入れる。色が変わったらアクを取る。"
        },
        {
          "text": "牛肉を鍋の端に寄せ、豆腐・長ねぎ・しらたきを入れる。落としぶたをして中火で8〜10分、豆腐に色がつくまで煮る。",
          "timer_min": 10
        },
        {
          "text": "器に盛り、煮汁をたっぷりかける。"
        }
      ],
      "tips": [
        "お好みで七味唐辛子を。翌日は味がしみてさらにおいしくなります。"
      ],
      "storage": "冷蔵で2日。",
      "related": [
        "rcp_000001",
        "rcp_000013"
      ],
      "author": {
        "type": "editorial",
        "handle": "レシピスト編集部"
      },
      "provenance": {
        "origin": "original"
      },
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    }
  ],
  "ingredients": [
    {
      "ingredient_id": "ing_000001",
      "name": "じゃがいも",
      "name_kana": "じゃがいも",
      "name_en": "potato",
      "aliases": [
        "馬鈴薯"
      ],
      "category": "vegetable",
      "color": "#e7c98f",
      "season": [
        5,
        6,
        9,
        10,
        11
      ],
      "description": "男爵はほくほく、メークインは煮くずれしにくい。",
      "how_to_choose": "芽が出ておらず、皮に緑色の部分がないもの。",
      "storage": "光を避けて冷暗所へ。冷蔵庫に入れると甘みが増すが、揚げ物にすると焦げやすくなる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000002",
      "name": "玉ねぎ",
      "name_kana": "たまねぎ",
      "name_en": "onion",
      "aliases": [
        "たまねぎ",
        "タマネギ"
      ],
      "category": "vegetable",
      "color": "#f0dfb8",
      "season": [
        3,
        4,
        5,
        9,
        10
      ],
      "description": "加熱すると甘みが出る、料理の土台になる野菜。",
      "how_to_choose": "皮が乾いてつやがあり、首がしまっているもの。",
      "storage": "風通しのよい冷暗所へ。新玉ねぎは冷蔵庫で。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000003",
      "name": "にんじん",
      "name_kana": "にんじん",
      "name_en": "carrot",
      "aliases": [
        "人参",
        "ニンジン"
      ],
      "category": "vegetable",
      "color": "#ee8a2b",
      "season": [
        4,
        5,
        11,
        12
      ],
      "description": "色味と甘みを足せる。皮はごく薄いので、たわしで洗えばむかなくてもよい。",
      "how_to_choose": "色が濃く、茎の切り口が小さいもの。",
      "storage": "水気をふいて新聞紙で包み、冷蔵庫の野菜室へ立てて保存。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000004",
      "name": "豚こま切れ肉",
      "name_kana": "ぶたこまぎれにく",
      "name_en": "pork, thinly sliced scraps",
      "aliases": [
        "豚こま",
        "豚小間"
      ],
      "category": "meat",
      "color": "#d59a7e",
      "description": "いろいろな部位の切り落とし。安くて火が通りやすい。",
      "how_to_choose": "赤身が淡いピンクで、ドリップが出ていないもの。",
      "storage": "買った日に使わない分は、平らにして冷凍。",
      "substitutes": [
        "ing_000005"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000005",
      "name": "牛こま切れ肉",
      "name_kana": "ぎゅうこまぎれにく",
      "name_en": "beef, thinly sliced scraps",
      "aliases": [
        "牛こま",
        "牛小間"
      ],
      "category": "meat",
      "color": "#8c4a3a",
      "description": "肉じゃがや牛丼に。煮込みすぎると固くなる。",
      "how_to_choose": "赤身が鮮やかで、脂が白いもの。",
      "storage": "平らにして冷凍すると使いやすい。",
      "substitutes": [
        "ing_000004"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000006",
      "name": "鶏もも肉",
      "name_kana": "とりももにく",
      "name_en": "chicken thigh",
      "aliases": [
        "鶏もも",
        "とりもも"
      ],
      "category": "meat",
      "color": "#e3b48a",
      "description": "脂がのってやわらかく、煮ても焼いてもパサつきにくい。",
      "how_to_choose": "皮に張りがあり、身が厚すぎないもの。",
      "storage": "ひと口大に切ってから冷凍しておくと便利。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000007",
      "name": "卵",
      "name_kana": "たまご",
      "name_en": "egg",
      "aliases": [
        "たまご",
        "玉子",
        "鶏卵"
      ],
      "category": "egg_dairy",
      "color": "#f6c945",
      "description": "一個あたり約50〜60g（Mサイズ）。",
      "how_to_choose": "殻にひびがないもの。",
      "storage": "とがったほうを下にして冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000008",
      "name": "醤油",
      "name_kana": "しょうゆ",
      "name_en": "soy sauce",
      "aliases": [
        "しょうゆ",
        "濃口醤油"
      ],
      "category": "seasoning",
      "color": "#5a2e16",
      "description": "このサイトでは特記がなければ濃口醤油。",
      "storage": "開封後は冷蔵庫で保存すると風味が落ちにくい。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000009",
      "name": "みりん",
      "name_kana": "みりん",
      "name_en": "mirin",
      "aliases": [
        "本みりん",
        "味醂"
      ],
      "category": "seasoning",
      "color": "#d9a441",
      "description": "甘みとてりを出す。本みりんを想定。",
      "storage": "本みりんは常温保存。冷蔵すると糖分が結晶化することがある。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000010",
      "name": "砂糖",
      "name_kana": "さとう",
      "name_en": "sugar",
      "aliases": [
        "上白糖"
      ],
      "category": "seasoning",
      "color": "#f7f2e8",
      "description": "特記がなければ上白糖。きび砂糖でもよい。",
      "storage": "湿気を避けて密閉容器へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000011",
      "name": "酒",
      "name_kana": "さけ",
      "name_en": "sake (for cooking)",
      "aliases": [
        "料理酒",
        "日本酒"
      ],
      "category": "seasoning",
      "color": "#f3efe2",
      "description": "臭みを消し、うまみを足す。料理酒でもよいが、塩分入りのものは塩を控える。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000012",
      "name": "だし汁",
      "name_kana": "だしじる",
      "name_en": "dashi stock",
      "aliases": [
        "だし",
        "出汁"
      ],
      "category": "seasoning",
      "color": "#e9c47a",
      "description": "かつお節と昆布の合わせだしを想定。顆粒だしを湯で溶いたものでもよい。",
      "storage": "とっただしは冷蔵で2日程度。製氷皿で冷凍もできる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000013",
      "name": "味噌",
      "name_kana": "みそ",
      "name_en": "miso",
      "aliases": [
        "みそ",
        "合わせ味噌"
      ],
      "category": "seasoning",
      "color": "#b0763a",
      "description": "米味噌を想定。種類によって塩分が違うので、味をみて加減する。",
      "storage": "冷蔵庫へ。冷凍庫でも固まらないので、冷凍保存もできる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000014",
      "name": "絹ごし豆腐",
      "name_kana": "きぬごしどうふ",
      "name_en": "silken tofu",
      "aliases": [
        "絹豆腐",
        "豆腐"
      ],
      "category": "soy",
      "color": "#f6f1e2",
      "description": "なめらかで、汁物や冷ややっこ向き。",
      "storage": "開封後は水に浸けて冷蔵し、その日のうちに。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000015",
      "name": "乾燥わかめ",
      "name_kana": "かんそうわかめ",
      "name_en": "dried wakame",
      "aliases": [
        "わかめ",
        "カットわかめ"
      ],
      "category": "dried",
      "color": "#2f5a2c",
      "description": "水で戻すと約10倍に増える。",
      "storage": "湿気を避けて常温保存。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000016",
      "name": "長ねぎ",
      "name_kana": "ながねぎ",
      "name_en": "Japanese leek",
      "aliases": [
        "ねぎ",
        "白ねぎ"
      ],
      "category": "herb_spice",
      "color": "#8fbf5a",
      "season": [
        11,
        12,
        1,
        2
      ],
      "description": "白い部分は加熱すると甘く、青い部分は香りづけに。",
      "how_to_choose": "巻きがかたく、白と緑の境目がはっきりしたもの。",
      "storage": "新聞紙で包み、冷暗所か冷蔵庫へ。刻んで冷凍もできる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000017",
      "name": "ごぼう",
      "name_kana": "ごぼう",
      "name_en": "burdock root",
      "aliases": [
        "牛蒡"
      ],
      "category": "vegetable",
      "color": "#8a6440",
      "season": [
        11,
        12,
        1,
        2
      ],
      "description": "香りは皮のすぐ下にあるので、皮は包丁の背で軽くこそげる程度に。",
      "how_to_choose": "太さが均一で、ひげ根が少ないもの。",
      "storage": "泥つきは新聞紙に包んで冷暗所へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000018",
      "name": "ごま油",
      "name_kana": "ごまあぶら",
      "name_en": "sesame oil",
      "aliases": [
        "胡麻油"
      ],
      "category": "oil",
      "color": "#c07a2c",
      "description": "香りづけに。焙煎したもの（茶色いもの）を想定。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000019",
      "name": "白いりごま",
      "name_kana": "しろいりごま",
      "name_en": "toasted white sesame",
      "aliases": [
        "いりごま",
        "白ごま"
      ],
      "category": "herb_spice",
      "color": "#efe1c0",
      "description": "仕上げに。指でひねりつぶすと香りが立つ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000020",
      "name": "しょうが",
      "name_kana": "しょうが",
      "name_en": "ginger",
      "aliases": [
        "生姜",
        "ショウガ"
      ],
      "category": "herb_spice",
      "color": "#e8cf7a",
      "season": [
        6,
        7,
        8,
        9
      ],
      "description": "すりおろして肉の下味や、臭み消しに。",
      "how_to_choose": "皮に張りがあり、ふっくらしたもの。",
      "storage": "ラップで包んで冷蔵。すりおろして冷凍もできる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000021",
      "name": "豚ロース薄切り肉",
      "name_kana": "ぶたろーすうすぎりにく",
      "name_en": "pork loin, thinly sliced",
      "aliases": [
        "豚ロース",
        "生姜焼き用豚肉"
      ],
      "category": "meat",
      "color": "#cf8e6b",
      "description": "生姜焼きの定番。脂と赤身の境目に切り込みを入れると縮みにくい。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000022",
      "name": "ご飯",
      "name_kana": "ごはん",
      "name_en": "cooked rice",
      "aliases": [
        "白米",
        "ごはん"
      ],
      "category": "grain",
      "color": "#fbf8f1",
      "description": "炊いたご飯。丼1杯でおよそ200〜250g。",
      "storage": "温かいうちに小分けにしてラップで包み、冷凍する。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000023",
      "name": "塩",
      "name_kana": "しお",
      "name_en": "salt",
      "aliases": [
        "食塩"
      ],
      "category": "seasoning",
      "color": "#ffffff",
      "description": "「少々」は親指と人差し指の2本でつまんだ量（約0.5g）。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000024",
      "name": "サラダ油",
      "name_kana": "さらだあぶら",
      "name_en": "vegetable oil",
      "aliases": [
        "植物油"
      ],
      "category": "oil",
      "color": "#efd98a",
      "description": "くせのない植物油。米油や菜種油でもよい。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000025",
      "name": "キャベツ",
      "name_kana": "きゃべつ",
      "name_en": "cabbage",
      "aliases": [
        "甘藍"
      ],
      "category": "vegetable",
      "color": "#b9d98a",
      "season": [
        3,
        4,
        5,
        11,
        12
      ],
      "description": "生で千切りにして付け合わせに。",
      "how_to_choose": "巻きがしっかりして、ずっしり重いもの。",
      "storage": "芯をくり抜き、湿らせたペーパーを詰めて冷蔵すると長持ちする。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000026",
      "name": "三つ葉",
      "name_kana": "みつば",
      "name_en": "mitsuba (Japanese parsley)",
      "aliases": [
        "みつば"
      ],
      "category": "herb_spice",
      "color": "#5d9e3c",
      "season": [
        3,
        4
      ],
      "description": "香りづけに。火を止めてから加える。",
      "storage": "湿らせたペーパーで包んで冷蔵。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000027",
      "name": "赤唐辛子",
      "name_kana": "あかとうがらし",
      "name_en": "dried red chili",
      "aliases": [
        "鷹の爪",
        "唐辛子"
      ],
      "category": "herb_spice",
      "color": "#c8261c",
      "description": "種を取ると辛みがやわらぐ。輪切りのものが便利。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000028",
      "name": "しらたき",
      "name_kana": "しらたき",
      "name_en": "shirataki noodles",
      "aliases": [
        "糸こんにゃく"
      ],
      "category": "processed",
      "color": "#dcd8cc",
      "description": "こんにゃく製品。下ゆでして臭みを抜いてから使う。",
      "substitutes": [
        "ing_000056"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000029",
      "name": "合いびき肉",
      "name_kana": "あいびきにく",
      "name_en": "ground beef and pork",
      "aliases": [
        "合挽き肉",
        "合い挽き"
      ],
      "category": "meat",
      "color": "#7b4630",
      "description": "牛と豚を合わせたひき肉。ハンバーグやミートソースに。",
      "how_to_choose": "赤身と脂の色がはっきりしていて、ドリップが出ていないもの。",
      "storage": "傷みやすいので当日中に使うか、薄く平らにして冷凍。",
      "substitutes": [
        "ing_000042"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000030",
      "name": "パン粉",
      "name_kana": "ぱんこ",
      "name_en": "panko breadcrumbs",
      "aliases": [
        "生パン粉"
      ],
      "category": "grain",
      "color": "#e6c88c",
      "description": "ハンバーグのつなぎや揚げ物の衣に。",
      "storage": "湿気やすいので密閉して冷凍すると長持ちする。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000031",
      "name": "牛乳",
      "name_kana": "ぎゅうにゅう",
      "name_en": "milk",
      "aliases": [
        "ミルク"
      ],
      "category": "egg_dairy",
      "color": "#fbfaf4",
      "description": "パン粉をふやかしたり、ソースをまろやかにしたりする。",
      "storage": "開封後は冷蔵で2〜3日を目安に。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000032",
      "name": "ナツメグ",
      "name_kana": "なつめぐ",
      "name_en": "nutmeg",
      "aliases": [
        "ナツメッグ"
      ],
      "category": "herb_spice",
      "color": "#8b5a2b",
      "description": "ひき肉料理の臭みを消す甘い香りのスパイス。入れすぎると苦くなる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000033",
      "name": "トマトケチャップ",
      "name_kana": "とまとけちゃっぷ",
      "name_en": "tomato ketchup",
      "aliases": [
        "ケチャップ"
      ],
      "category": "seasoning",
      "color": "#c8321f",
      "description": "甘みと酸味があり、洋食のソースのベースになる。",
      "storage": "開封後は冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000034",
      "name": "ウスターソース",
      "name_kana": "うすたーそーす",
      "name_en": "Worcestershire sauce",
      "aliases": [
        "ソース",
        "ウスター"
      ],
      "category": "seasoning",
      "color": "#4a2414",
      "description": "野菜や果物、スパイスを煮詰めた、さらっとしたソース。中濃ソースで代用できる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000035",
      "name": "バター",
      "name_kana": "ばたー",
      "name_en": "butter",
      "aliases": [
        "有塩バター"
      ],
      "category": "egg_dairy",
      "color": "#f5dc86",
      "description": "このサイトでは特記がなければ有塩バター。",
      "storage": "使う分ずつ切り分けて冷凍しておくと便利。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000036",
      "name": "豆板醤",
      "name_kana": "とうばんじゃん",
      "name_en": "doubanjiang (chili bean paste)",
      "aliases": [
        "トウバンジャン"
      ],
      "category": "seasoning",
      "color": "#a2281a",
      "description": "そら豆と唐辛子を発酵させた辛みそ。油で炒めると香りと辛みが立つ。",
      "storage": "開封後は冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000037",
      "name": "甜麺醤",
      "name_kana": "てんめんじゃん",
      "name_en": "tianmianjiang (sweet bean paste)",
      "aliases": [
        "テンメンジャン"
      ],
      "category": "seasoning",
      "color": "#3d1f14",
      "description": "甘みとコクのある中華みそ。赤味噌と砂糖を合わせて代用できる。",
      "storage": "開封後は冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000038",
      "name": "片栗粉",
      "name_kana": "かたくりこ",
      "name_en": "potato starch",
      "aliases": [
        "でんぷん"
      ],
      "category": "grain",
      "color": "#faf8f2",
      "description": "水で溶いてとろみづけに。加熱してから1分ほど煮立てると、とろみが安定する。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000039",
      "name": "にんにく",
      "name_kana": "にんにく",
      "name_en": "garlic",
      "aliases": [
        "ガーリック",
        "大蒜"
      ],
      "category": "herb_spice",
      "color": "#f1e6c8",
      "season": [
        5,
        6,
        7
      ],
      "description": "香りづけに。芯を取ると焦げにくく、においも残りにくい。",
      "how_to_choose": "粒がふっくらして、かたく締まっているもの。",
      "storage": "皮つきのまま冷暗所か冷蔵庫へ。刻んで冷凍もできる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000040",
      "name": "鶏がらスープの素",
      "name_kana": "とりがらすーぷのもと",
      "name_en": "chicken bouillon powder",
      "aliases": [
        "鶏ガラスープ",
        "中華だし"
      ],
      "category": "seasoning",
      "color": "#e8cc8a",
      "description": "顆粒の中華スープの素。商品によって塩分が違うので、塩は味をみてから足す。",
      "substitutes": [
        "ing_000065"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000041",
      "name": "木綿豆腐",
      "name_kana": "もめんどうふ",
      "name_en": "firm tofu",
      "aliases": [
        "木綿"
      ],
      "category": "soy",
      "color": "#efe7d2",
      "description": "しっかりした食感で、煮ても炒めてもくずれにくい。",
      "storage": "開封後は水に浸けて冷蔵し、その日のうちに。",
      "substitutes": [
        "ing_000014"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000042",
      "name": "豚ひき肉",
      "name_kana": "ぶたひきにく",
      "name_en": "ground pork",
      "aliases": [
        "豚挽き肉",
        "豚ミンチ"
      ],
      "category": "meat",
      "color": "#c98a6a",
      "description": "麻婆豆腐や餃子、そぼろに。",
      "how_to_choose": "ピンク色が鮮やかで、ドリップが出ていないもの。",
      "storage": "当日中に使うか、薄く平らにして冷凍。",
      "substitutes": [
        "ing_000029"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000043",
      "name": "ピーマン",
      "name_kana": "ぴーまん",
      "name_en": "green bell pepper",
      "aliases": [
        "青椒"
      ],
      "category": "vegetable",
      "color": "#3f8a2e",
      "season": [
        6,
        7,
        8
      ],
      "description": "縦に切ると苦みが出にくく、横に切ると香りが立つ。",
      "how_to_choose": "緑色が濃く、へたの切り口がみずみずしいもの。",
      "storage": "水気をふいてポリ袋に入れ、冷蔵庫の野菜室へ。",
      "substitutes": [
        "ing_000060"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000044",
      "name": "たけのこ水煮",
      "name_kana": "たけのこみずに",
      "name_en": "boiled bamboo shoots",
      "aliases": [
        "筍",
        "タケノコ"
      ],
      "category": "vegetable",
      "color": "#e8d7a0",
      "description": "下ゆで済みで、すぐ使える。白い粉（チロシン）は害がないので、洗えば十分。",
      "storage": "開封後は水を張った容器で冷蔵し、毎日水を替えて2〜3日。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000045",
      "name": "オイスターソース",
      "name_kana": "おいすたーそーす",
      "name_en": "oyster sauce",
      "aliases": [
        "蠣油"
      ],
      "category": "seasoning",
      "color": "#3a2418",
      "description": "牡蠣のうまみが詰まった中華の調味料。少量でコクが出る。",
      "storage": "開封後は冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000046",
      "name": "牛もも薄切り肉",
      "name_kana": "ぎゅうももうすぎりにく",
      "name_en": "beef round, thinly sliced",
      "aliases": [
        "牛もも"
      ],
      "category": "meat",
      "color": "#7d3b2c",
      "description": "脂が少なく、細切りにして炒め物に使いやすい。",
      "substitutes": [
        "ing_000005"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000047",
      "name": "マヨネーズ",
      "name_kana": "まよねーず",
      "name_en": "mayonnaise",
      "aliases": [
        "マヨ"
      ],
      "category": "seasoning",
      "color": "#f6ecc4",
      "description": "卵・油・酢で作る調味料。",
      "storage": "開封後は冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000048",
      "name": "きゅうり",
      "name_kana": "きゅうり",
      "name_en": "cucumber",
      "aliases": [
        "胡瓜"
      ],
      "category": "vegetable",
      "color": "#6ea84a",
      "season": [
        6,
        7,
        8
      ],
      "description": "水分が多く、塩もみすると味がなじみやすい。",
      "how_to_choose": "いぼがとがっていて、太さが均一なもの。",
      "storage": "水気をふいてポリ袋に入れ、立てて野菜室へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000049",
      "name": "酢",
      "name_kana": "す",
      "name_en": "rice vinegar",
      "aliases": [
        "米酢",
        "穀物酢"
      ],
      "category": "seasoning",
      "color": "#f2ecd8",
      "description": "特記がなければ穀物酢か米酢。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000050",
      "name": "こしょう",
      "name_kana": "こしょう",
      "name_en": "black pepper",
      "aliases": [
        "胡椒",
        "黒こしょう"
      ],
      "category": "herb_spice",
      "color": "#3b332b",
      "description": "特記がなければ黒こしょう。挽きたては香りが強い。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000051",
      "name": "生鮭",
      "name_kana": "なまざけ",
      "name_en": "salmon fillet (unsalted)",
      "aliases": [
        "鮭",
        "秋鮭",
        "生さけ"
      ],
      "category": "seafood",
      "color": "#ef8a5e",
      "season": [
        9,
        10,
        11
      ],
      "description": "塩をしていない切り身。塩鮭を使うときは、塩を振らずに焼く。",
      "how_to_choose": "身の色が鮮やかで、皮に張りがあるもの。",
      "storage": "水気をふいてラップで包み冷蔵。すぐ使わないなら冷凍。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000052",
      "name": "大根",
      "name_kana": "だいこん",
      "name_en": "daikon radish",
      "aliases": [
        "だいこん"
      ],
      "category": "vegetable",
      "color": "#f4f1e6",
      "season": [
        11,
        12,
        1,
        2
      ],
      "description": "上のほうは甘く大根おろし向き、下のほうは辛みがある。",
      "how_to_choose": "ずっしり重く、ひげ根の穴が少ないもの。",
      "storage": "葉を切り落とし、新聞紙で包んで冷暗所か野菜室へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000053",
      "name": "ほうれん草",
      "name_kana": "ほうれんそう",
      "name_en": "spinach",
      "aliases": [
        "ほうれんそう"
      ],
      "category": "vegetable",
      "color": "#2f7a2e",
      "season": [
        11,
        12,
        1,
        2
      ],
      "description": "アクがあるので、さっとゆでて水にとってから使う。",
      "how_to_choose": "葉の緑が濃く、根元が赤くてみずみずしいもの。",
      "storage": "湿らせた新聞紙で包み、立てて冷蔵。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000054",
      "name": "かつお節",
      "name_kana": "かつおぶし",
      "name_en": "bonito flakes",
      "aliases": [
        "削り節",
        "おかか"
      ],
      "category": "dried",
      "color": "#c9895a",
      "description": "だしをとるほか、おひたしや冷ややっこの仕上げに。",
      "storage": "開封後は密閉して冷凍すると香りが持つ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000055",
      "name": "豚バラ薄切り肉",
      "name_kana": "ぶたばらうすぎりにく",
      "name_en": "pork belly, thinly sliced",
      "aliases": [
        "豚バラ"
      ],
      "category": "meat",
      "color": "#e3b39c",
      "description": "脂のうまみが強く、汁物や炒め物にコクが出る。",
      "substitutes": [
        "ing_000004"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000056",
      "name": "こんにゃく",
      "name_kana": "こんにゃく",
      "name_en": "konjac",
      "aliases": [
        "蒟蒻"
      ],
      "category": "processed",
      "color": "#7d7a74",
      "description": "下ゆでして臭みを抜いてから使う。手でちぎると味がしみやすい。",
      "storage": "開封後は水に浸けて冷蔵。",
      "substitutes": [
        "ing_000028"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000057",
      "name": "水",
      "name_kana": "みず",
      "name_en": "water",
      "aliases": [],
      "category": "other",
      "color": "#f3eee4",
      "description": "分量どおりの水。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000058",
      "name": "カットトマト缶",
      "name_kana": "かっととまとかん",
      "name_en": "canned diced tomatoes",
      "aliases": [
        "トマト缶",
        "トマト水煮"
      ],
      "category": "processed",
      "color": "#c93a24",
      "description": "角切りのトマト水煮。ホールトマトでも、つぶして使えば同じように使える。",
      "storage": "開封後は別の容器に移して冷蔵、2日以内に。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000059",
      "name": "トマトペースト",
      "name_kana": "とまとぺーすと",
      "name_en": "tomato paste",
      "aliases": [],
      "category": "seasoning",
      "color": "#a8231a",
      "description": "トマトを煮詰めた濃縮ペースト。油で炒めると酸味がとび、うまみが増す。",
      "storage": "残りは小分けにして冷凍できる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000060",
      "name": "赤パプリカ",
      "name_kana": "あかぱぷりか",
      "name_en": "red bell pepper",
      "aliases": [
        "パプリカ"
      ],
      "category": "vegetable",
      "color": "#d8322a",
      "season": [
        6,
        7,
        8,
        9
      ],
      "description": "肉厚で甘みが強い。加熱すると甘さが増す。",
      "how_to_choose": "色が濃く、つやと張りがあるもの。",
      "storage": "ポリ袋に入れて野菜室へ。",
      "substitutes": [
        "ing_000043"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000061",
      "name": "長粒米",
      "name_kana": "ちょうりゅうまい",
      "name_en": "long-grain rice",
      "aliases": [
        "バスマティ米",
        "ジャスミン米",
        "インディカ米"
      ],
      "category": "grain",
      "color": "#f7f1e3",
      "description": "バスマティ米やジャスミン米など、粘りが少なく細長い米。炊き込み料理がぱらりと仕上がる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000062",
      "name": "カレー粉",
      "name_kana": "かれーこ",
      "name_en": "curry powder",
      "aliases": [],
      "category": "herb_spice",
      "color": "#d69a1f",
      "description": "ターメリックなど数種類のスパイスを混ぜた粉。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000063",
      "name": "タイム（乾燥）",
      "name_kana": "たいむ",
      "name_en": "dried thyme",
      "aliases": [
        "タイム"
      ],
      "category": "herb_spice",
      "color": "#6b7f3a",
      "description": "すっきりした香りのハーブ。西アフリカの料理にもよく使われる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000064",
      "name": "ローリエ",
      "name_kana": "ろーりえ",
      "name_en": "bay leaf",
      "aliases": [
        "月桂樹",
        "ベイリーフ"
      ],
      "category": "herb_spice",
      "color": "#7b8a4a",
      "description": "煮込み料理の香りづけ。食べずに取り出す。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000065",
      "name": "固形コンソメ",
      "name_kana": "こけいこんそめ",
      "name_en": "bouillon cube",
      "aliases": [
        "コンソメ",
        "ブイヨン"
      ],
      "category": "seasoning",
      "color": "#d8a44a",
      "description": "洋風スープの素。1個でおよそ水300〜500ml分。",
      "substitutes": [
        "ing_000040"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000066",
      "name": "カレールウ",
      "name_kana": "かれーるう",
      "name_en": "curry roux",
      "aliases": [
        "カレールー"
      ],
      "category": "seasoning",
      "color": "#7a4518",
      "description": "市販の固形ルウ。辛さや水の量は商品の表示に合わせる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000067",
      "name": "さつまいも",
      "name_kana": "さつまいも",
      "name_en": "sweet potato",
      "aliases": [
        "薩摩芋",
        "甘藷"
      ],
      "category": "vegetable",
      "color": "#d9892f",
      "season": [
        9,
        10,
        11
      ],
      "description": "じっくり加熱すると甘みが増す。",
      "how_to_choose": "皮の色が鮮やかで、ひげ根が少なくふっくらしたもの。",
      "storage": "新聞紙で包んで常温の冷暗所へ。冷蔵庫は低温で傷みやすい。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000068",
      "name": "黒いりごま",
      "name_kana": "くろいりごま",
      "name_en": "toasted black sesame",
      "aliases": [
        "黒ごま"
      ],
      "category": "herb_spice",
      "color": "#222222",
      "description": "白ごまより香りが強く、見た目のアクセントにもなる。",
      "substitutes": [
        "ing_000019"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000069",
      "name": "里芋",
      "name_kana": "さといも",
      "name_en": "taro",
      "aliases": [
        "さといも",
        "里いも"
      ],
      "category": "vegetable",
      "color": "#e6dcc8",
      "season": [
        9,
        10,
        11,
        12
      ],
      "description": "ねっとりした食感の芋。皮をむいたら塩でもんでぬめりを取ると、味がしみやすい。",
      "how_to_choose": "泥つきで、ふっくら丸く、湿り気があるもの。",
      "storage": "泥つきのまま新聞紙に包んで常温の冷暗所へ。冷蔵庫は低温で傷みやすい。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000070",
      "name": "れんこん",
      "name_kana": "れんこん",
      "name_en": "lotus root",
      "aliases": [
        "蓮根"
      ],
      "category": "vegetable",
      "color": "#efe3cf",
      "season": [
        11,
        12,
        1,
        2
      ],
      "description": "シャキッとした歯ごたえ。切ったら水か酢水にさらすと色が変わりにくい。",
      "how_to_choose": "穴の中が白く、ふっくら太いもの。",
      "storage": "切り口をラップで覆って冷蔵。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000071",
      "name": "干ししいたけ",
      "name_kana": "ほししいたけ",
      "name_en": "dried shiitake",
      "aliases": [
        "乾しいたけ",
        "どんこ"
      ],
      "category": "dried",
      "color": "#6b4428",
      "description": "水で戻すと、うまみの強い戻し汁がとれる。戻し汁も煮物に使う。",
      "storage": "湿気を避けて密閉し、冷暗所か冷蔵庫へ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000072",
      "name": "絹さや",
      "name_kana": "きぬさや",
      "name_en": "snow peas",
      "aliases": [
        "さやえんどう"
      ],
      "category": "vegetable",
      "color": "#6fb24a",
      "season": [
        4,
        5
      ],
      "description": "彩りに。筋を取り、塩ゆでしてから添える。",
      "how_to_choose": "色が鮮やかで、豆が小さくさやが薄いもの。",
      "storage": "ポリ袋に入れて冷蔵、早めに使う。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000073",
      "name": "鯖",
      "name_kana": "さば",
      "name_en": "mackerel",
      "aliases": [
        "サバ",
        "真さば"
      ],
      "category": "seafood",
      "color": "#9b7a64",
      "season": [
        10,
        11,
        12
      ],
      "description": "脂がのった青魚。熱湯をかける「霜降り」で臭みが抜ける。",
      "how_to_choose": "身に張りがあり、切り口の血合いが鮮やかなもの。",
      "storage": "水気をふいてラップで包み冷蔵、当日中に。",
      "substitutes": [
        "ing_000051"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000074",
      "name": "小松菜",
      "name_kana": "こまつな",
      "name_en": "komatsuna",
      "aliases": [
        "こまつな"
      ],
      "category": "vegetable",
      "color": "#3c8a3a",
      "season": [
        12,
        1,
        2
      ],
      "description": "アクが少ないので、下ゆでせずにそのまま煮たり炒めたりできる。",
      "how_to_choose": "葉が濃い緑で、茎がしっかりしているもの。",
      "storage": "湿らせた新聞紙で包み、立てて冷蔵。",
      "substitutes": [
        "ing_000053"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000075",
      "name": "油揚げ",
      "name_kana": "あぶらあげ",
      "name_en": "fried tofu pouch",
      "aliases": [
        "薄揚げ",
        "お揚げ"
      ],
      "category": "soy",
      "color": "#d9a55a",
      "description": "熱湯をかけて油抜きすると、味がしみやすくなる。",
      "storage": "冷蔵。すぐ使わないなら刻んで冷凍。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000076",
      "name": "焼きそば麺",
      "name_kana": "やきそばめん",
      "name_en": "yakisoba noodles",
      "aliases": [
        "蒸し中華麺"
      ],
      "category": "grain",
      "color": "#e8c572",
      "description": "蒸した中華麺。袋のまま電子レンジで温めると、ほぐしやすい。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000077",
      "name": "もやし",
      "name_kana": "もやし",
      "name_en": "bean sprouts",
      "aliases": [
        "緑豆もやし"
      ],
      "category": "vegetable",
      "color": "#f3efd8",
      "description": "安くて火の通りが早い。強火で短時間炒めると水っぽくならない。",
      "how_to_choose": "白くて太く、ひげ根が茶色くなっていないもの。",
      "storage": "傷みやすいので当日か翌日に使う。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000078",
      "name": "青のり",
      "name_kana": "あおのり",
      "name_en": "aonori",
      "aliases": [
        "あおさ"
      ],
      "category": "dried",
      "color": "#3f7a2a",
      "description": "香りのよい海藻の粉。仕上げに振る。",
      "storage": "湿気を避けて冷凍すると香りが持つ。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000079",
      "name": "紅しょうが",
      "name_kana": "べにしょうが",
      "name_en": "pickled red ginger",
      "aliases": [
        "紅生姜"
      ],
      "category": "processed",
      "color": "#e0385a",
      "description": "梅酢で漬けたしょうが。焼きそばや牛丼の付け合わせに。",
      "storage": "開封後は冷蔵。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000080",
      "name": "セロリ",
      "name_kana": "せろり",
      "name_en": "celery",
      "aliases": [
        "オランダみつば"
      ],
      "category": "vegetable",
      "color": "#a9cf6a",
      "season": [
        11,
        12,
        1,
        2,
        3,
        4,
        5
      ],
      "description": "さわやかな香りで、スープに入れると味に奥行きが出る。",
      "how_to_choose": "茎が太く、筋がはっきりしているもの。",
      "storage": "葉と茎を分けて、ポリ袋に入れて冷蔵。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000081",
      "name": "ベーコン",
      "name_kana": "べーこん",
      "name_en": "bacon",
      "aliases": [
        "ブロックベーコン"
      ],
      "category": "meat",
      "color": "#c9745a",
      "description": "炒めると脂とうまみが出て、だし代わりになる。",
      "storage": "開封後は小分けにして冷凍できる。",
      "substitutes": [
        "ing_000055"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000082",
      "name": "ナンプラー",
      "name_kana": "なんぷらー",
      "name_en": "fish sauce",
      "aliases": [
        "魚醤",
        "ヌクマム"
      ],
      "category": "seasoning",
      "color": "#8a4a1a",
      "description": "魚を発酵させたタイの調味料。少量で塩気とうまみが出る。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000083",
      "name": "バジル",
      "name_kana": "ばじる",
      "name_en": "basil",
      "aliases": [
        "スイートバジル",
        "ホーリーバジル"
      ],
      "category": "herb_spice",
      "color": "#3f8f3a",
      "season": [
        6,
        7,
        8,
        9
      ],
      "description": "甘い香りのハーブ。火を止めてから加えると香りが残る。本場のガパオはホーリーバジル。",
      "storage": "湿らせたペーパーで包み、野菜室へ。冷やしすぎると黒くなる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000084",
      "name": "鶏ひき肉",
      "name_kana": "とりひきにく",
      "name_en": "ground chicken",
      "aliases": [
        "鶏挽き肉",
        "鶏ミンチ"
      ],
      "category": "meat",
      "color": "#e0b89a",
      "description": "あっさりしたひき肉。もも肉のひき肉はジューシー、むね肉はさっぱり。",
      "storage": "当日中に使うか、薄く平らにして冷凍。",
      "substitutes": [
        "ing_000042"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000085",
      "name": "白菜キムチ",
      "name_kana": "はくさいきむち",
      "name_en": "napa cabbage kimchi",
      "aliases": [
        "キムチ"
      ],
      "category": "processed",
      "color": "#d0452a",
      "description": "発酵が進んで酸味が出たものは、炒め物や鍋に向く。",
      "storage": "冷蔵。発酵で酸味が強くなっていく。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000086",
      "name": "プランテン",
      "name_kana": "ぷらんてん",
      "name_en": "plantain",
      "aliases": [
        "調理用バナナ",
        "クッキングバナナ"
      ],
      "category": "vegetable",
      "color": "#e3a83a",
      "description": "西アフリカや中南米で主食になる調理用バナナ。生では食べず、揚げたり煮たりする。皮が黒くなるほど甘くなる。",
      "how_to_choose": "皮が黄色く、黒い斑点が出はじめたものが揚げ物向き。",
      "storage": "常温で追熟させる。",
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    },
    {
      "ingredient_id": "ing_000087",
      "name": "オリーブオイル",
      "name_kana": "おりーぶおいる",
      "name_en": "olive oil",
      "aliases": [
        "オリーブ油"
      ],
      "category": "oil",
      "color": "#b7b048",
      "description": "香りのよい油。加熱にはピュア、仕上げにはエクストラバージンが向く。",
      "storage": "光と熱を避けて常温保存。",
      "substitutes": [
        "ing_000024"
      ],
      "created_at": "2026-09-27",
      "updated_at": "2026-09-27"
    }
  ],
  "categories": {
    "dish_types": [
      {
        "id": "main",
        "name": "主菜",
        "description": "肉・魚・卵・豆腐が主役のおかず"
      },
      {
        "id": "side",
        "name": "副菜",
        "description": "野菜や海藻、乾物の小さなおかず"
      },
      {
        "id": "soup",
        "name": "汁物",
        "description": "味噌汁、スープ、鍋もの"
      },
      {
        "id": "staple",
        "name": "ごはん・麺",
        "description": "丼、炊き込みご飯、麺類、パン"
      },
      {
        "id": "sweets",
        "name": "おやつ",
        "description": "和菓子、焼き菓子、デザート"
      },
      {
        "id": "sauce",
        "name": "たれ・常備",
        "description": "たれ、ドレッシング、作り置きの素"
      }
    ],
    "cuisines": [
      {
        "id": "washoku",
        "name": "和食"
      },
      {
        "id": "yoshoku",
        "name": "洋食"
      },
      {
        "id": "chuka",
        "name": "中華"
      },
      {
        "id": "korean",
        "name": "韓国"
      },
      {
        "id": "asian",
        "name": "アジア・エスニック"
      },
      {
        "id": "african",
        "name": "アフリカ"
      },
      {
        "id": "other",
        "name": "その他"
      }
    ],
    "techniques": [
      {
        "id": "nimono",
        "name": "煮る"
      },
      {
        "id": "yaku",
        "name": "焼く"
      },
      {
        "id": "itameru",
        "name": "炒める"
      },
      {
        "id": "ageru",
        "name": "揚げる"
      },
      {
        "id": "musu",
        "name": "蒸す"
      },
      {
        "id": "yuderu",
        "name": "ゆでる"
      },
      {
        "id": "aeru",
        "name": "和える"
      },
      {
        "id": "dashi",
        "name": "だしをとる"
      },
      {
        "id": "tamago",
        "name": "卵料理"
      }
    ],
    "ingredient_categories": [
      {
        "id": "vegetable",
        "name": "野菜"
      },
      {
        "id": "meat",
        "name": "肉"
      },
      {
        "id": "seafood",
        "name": "魚介"
      },
      {
        "id": "egg_dairy",
        "name": "卵・乳製品"
      },
      {
        "id": "soy",
        "name": "豆・大豆製品"
      },
      {
        "id": "grain",
        "name": "米・麺・粉"
      },
      {
        "id": "dried",
        "name": "乾物・海藻"
      },
      {
        "id": "seasoning",
        "name": "調味料"
      },
      {
        "id": "oil",
        "name": "油"
      },
      {
        "id": "herb_spice",
        "name": "香味野菜・スパイス"
      },
      {
        "id": "processed",
        "name": "こんにゃく・缶詰・加工品"
      },
      {
        "id": "other",
        "name": "その他"
      }
    ],
    "guide_categories": [
      {
        "id": "basics",
        "name": "基本"
      },
      {
        "id": "cut",
        "name": "切り方"
      },
      {
        "id": "heat",
        "name": "火加減・加熱"
      },
      {
        "id": "prep",
        "name": "下ごしらえ"
      }
    ]
  }
}