| 摘要 |
PROBLEM TO BE SOLVED: To develop a seasoning liquid for a seasoned laver with a suppressed feeling of the seasoning remaining on the tongue. SOLUTION: This seasoning liquid for the seasoned laver is characterized in that Bincho-zumi (charcoal of good quality produced from an ilex as a material in Wakayama Prefecture, Japan) having purifying or adsorbing effects, or the like, is boiled and disinfected, dried in the sun and then dipped in the conventional seasoning liquid for the seasoned laver for about 2 weeks in a production process of the seasoning liquid for the seasoned laver. |
