| 摘要 |
PURPOSE:''Miso'', which is produced by brewing through the traditional method, is combined with flavors such as ''wasabi'' (Japanese horse raddish), ''shiitake'' (flat Japanese mushroom) or sea tangle as well as seasonings to give a food product with a unique taste. CONSTITUTION:In Japanese horse raddish, its root, leaf, stem and bud can be used, whih are classified, washed with water, dried and cut into pieces or grated. Then, it is mixed with sugar and flakes of dried bonito and the mixture is added to ''miso''. They are kneaded and put into a tightly sealed vessel and aged for 24hr at room temperature to give the product (''wasabi miso''). Raw or dried shiitake is boiled at 60-80 deg.C, washed with water, dried, cut into strips. The flavor of each material, that is, ''wasabi'', ''shiitake'' or sea tangle and substances with pungent or sweet taste develop synergism to give a unique taste to ''miso''. |
