| 摘要 |
PURPOSE:To obtain the subject horseradish, pickled in SAKE (Japanese wine) lees and holding soup stock taste and chewiness in addition to spiciness by mixing pickled pieces of Japanese horseradish and pickled pieces of herring roe in a pickling paste of the SAKE lees and producing the subject pickles. CONSTITUTION:The objective horseradish pickled in SAKE lees is obtained by sprinkling and laying pickled pieces 3 of herring roe on the surface of a pickling paste 2 of the SAKE lees containing pickled pieces 4 of Japanese horseradish embedded therein. |
