| 摘要 |
The invention relates to a process for preparing a fermented seasoning, comprising at least the steps of: a) preparing a moromi mash by mixing a fermented koji with a liquid, b) holding said moromi mash for a few days in a container, c) separating the liquid phase from the moromi mash, and d) fermenting said liquid by free cells of at least one salt-tolerant microorganism. |
