| 摘要 |
PROBLEM TO BE SOLVED: To obtain a lunch topped with an ingredient not hardening even after cooling, having a flavor which an eater feels when he or she takes a deep batter fried food of sweet potato or pumpkin. SOLUTION: This lunch is characterized in that the lunch has ground boiled sweet potato and/or pumpkin and bits of deep fried tempura batter on the top or inside of boiled rice. In the lunch, the ground boiled sweet potato and/or pumpkin may form separate layers and laminated or may be mixed. The ground boiled sweet potato and/or pumpkin and the bits of deep fried tempura batter are preferably formulated in the ratio of 15-70 mass parts of the bits of deep fried tempura batter to 100 mass part of the ground boiled sweet potato and/or pumpkin. The lunch 1 shown in the figure 1 is obtained by nipping the bits of deep fried tempura batter 4 between boiled rice layers 2, topping the ground boiled sweet potato and pumpkin 3 on the boiled rice layer and packing the ground boiled sweet potato and/or pumpkin, etc., into a container 5. |
