| 摘要 |
It is intended to provide a novel high-quality liquid seasoning which has lessened unpleasant smells (fishy smell, fermentation smell, etc.) characteristic to fish sauces and yet shows an improved taste and a favorable body compared with the existing fish sauces. This liquid seasoning contains a fermented seasoning liquor obtained by fermenting one or more materials selected from the group consisting of cereals, marine algae, vegetables and fruits, a fish sauce and an alcoholic drink. In the case of using a fermented seasoning liquor obtained by fermenting cereals including millets, a fish sauce and shochu (distilled spirit) as the starting materials for the liquid seasoning as described above, for example, it is preferable that the content of the fermented seasoning liquor is from 20 to 45% by weight, the content of the fish sauce is from 20 to 45% by weight and the content of the shochu is from 15 to 35% by weight (sum: 100% by weight). |
