| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a high quality liquid condiment decreased in unpleasant smell specific to fish sauces, such as fishy smell and fermented smell, and having deliciousness and flavor superior to those of conventional fish sauces. <P>SOLUTION: The liquid condiment comprises a fermented condiment liquid, a fish sauce and a spirits, wherein the fermented condiment liquid is obtained by fermenting one or more raw materials selected from a group consisting of grains, seaweeds, vegetables and fruits. When a fermented condiment liquid obtained by fermenting grains including cereals, a fish sauce and Shochu are used as compounding materials, preferably the liquid condiment is 20-45 wt.%, fish sauce is 20-45 wt.% and Shochu is 15-35 wt.% (100 wt.% by the gross). <P>COPYRIGHT: (C)2005,JPO&NCIPI |
