今日の「天職人」は、津市大門の「やじろ餅職人」。（平成23年4月30日毎日新聞掲載）
伊勢は津でもつ津観音 花桐祭り春うらら 繁縷九本茎を結い 観音籤で卦見立て 観音様に手を合わせ 門前町へ繰り出せば 焦げた焼餅溜りの香 我も我もとやじろ餅
津市大門で元治年間（1864-65）創業の玉吉餅店。９代目やじろ餅職人の加藤俊次さんを訪ねた。
浅草、津、大須と、日本三観音の一つに数えられる津観音。
境内は今が盛りの桐の花で、雅やかな淡い紫色に彩られている。
まるで観音様の薄衣のような艶やかさだ。
春に咲き競う花々にあって、桐の花は一際高貴な馨しさを放つ。
満たされた気分で門前町へと向うと、餅の焦げる匂いについつい足が向く。
なるほど。
既に餅屋の店内では、お参りを終えた客が、今か今かと焼き上がりを待つ。
「観音様へ参った後は、あんたとこのやじろ食べやんと物たらんのやさ」。
老婆は店の片隅に腰掛け、旨そうにやじろを串から頬張り茶を啜った。
「やじろ言うのんは、粳米ともち米を半々で、ブツブツに搗いたたがね餅を、細長く切って串に刺して焼いたもんですんさ。まあ、お一つどうぞ」。俊次さんが、焼き立てのやじろ餅を差し出した。
幅2.5センチ、長さ10センチ、厚さ1.5センチほどの、まさに五分搗きの切り餅に、こんがりと焼き目が付き、葛餡仕立ての砂糖溜りのタレが絡む。
みたらしの団子が、焼餅に変わっただけ。
だがその素朴な味わいは、病み付きになること請け合い。
八つ時ならずとも、ついつい手を伸ばしてしまいそうだ。
「ほんまは杵搗きたがねやで、かとなるんが当たり前。せやけどそれを工夫しまして、今では冬場で１時間、夏場ですと１時間半は柔らかいまんまでかとなりません」。
俊次さんは昭和48（1973）年に長男として誕生。
大学院を出ると製粉会社で澱粉の研究に明け暮れた。
「ちょうど25歳の終わり頃に、父が体を壊してしまって」。
会社を辞し、家業を継いだ。
その２年後、大学時代の同級生だった神戸出身の恵さんと結ばれ、一男一女に恵まれた。
津観音、門前名物のやじろは、伊勢街道を上り下る旅人たちの、小腹を満たし続けた庶民のお御馳走。
本街道をちょいと分け入り、観音様を詣でれば、やじろの焦げる匂いに、疲れた旅人も袖を引かれたことだろう。
「松阪や多気の方では、たがねをやじろと呼ぶんやそうです。語源は鏃が訛ってやじろとか。ほうっとくと、直に鏃のようにかとなるでやろか」。
やじろ作りは、粳米ともち米を一晩水に浸け込む作業から。
翌朝それを蒸し上げ、たがね状に搗き、薄く均等に延ばし、短冊状に切り分け竹串を打つ。
後は客の注文を待って素焼きし、砂糖溜りの葛餡を絡めれば出来上がり。
「澱粉の性質で、焼いて５分もするとかとなってしもて。せやで家では５年ほど前から、搗き方と、粳米ともち米の配分を少し換え、取り粉も使わず、かとならんよう工夫しとんやさ」。
最高学府で学んだ澱粉の研究が、創業以来140年の難題を解決へと導いた。
化学薬品には一切頼らず、あくまで自然科学の応用を旨として。
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オカダさん、皆さん こんにちは！
先日、「動画だぁ！」と思ったら、オカダさんの手のひらだけとは。まぁ、主役はオカダさんじゃないから仕方ないかぁ。次は、オカダさんからのぉ、オカダさんの餌、じゃなかったランチの動画なんてどう？でも、外での自撮りってハードル高いかしら。
そうなんですって！
自撮りも難しいですし、野生動物相手じゃ！
猫に愛される岩合さんなら別なんでしょうけどねぇ。
美味そ～～ぉ⤴
みたらし団子の焼餅バージョン！
これは食べてみたい・・
もともとみたらし団子は大好き！
高山の醤油だんごも高山へ行った時は必ず食べる。
そう言えば、もうすぐ子供の日
ぼくチンの大好きな「柏餅、ちまき」
食べないと立派な大人になれないからねぇ⤴
いえいえ、もう既に立派な大人は終えて、立派なお爺ですよね！
まぁぼくもご一緒ですが・・・(汗)
「天職一芸〜あの日のpoem416」
「やじろ餅職人」
そうですね。
まずは お参りからですね。
それにしても 静けさを感じる宵の観音堂は趣がありますね。
こんなにも優しい気持ちになった後の「やじろ餅」は きっと美味しいでしょうね。
素朴な味わいに勝るものはないかも知れませんね。
こんなにも世の中が、目に見えぬコロナせいでギスギスしてしまっている今だからこそ、もう少し優しい気持ちにならなくっちゃいけないですよね。
見た目も最高！
みたらし団子大好きだけど このやじろ餅 ふんわり・やんわり・ふわふわ〜って感じで とにかく美味しそう( ◠‿◠ )
食べてる時間を想像するだけで 心がまあるくなりますよ。
店名が入った写真(最後の) なんだか深い意味がありそうですね。
たかがお団子、されどなぜか心和むお団子でもありますものねぇ。
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