| 摘要 |
PURPOSE:To obtain laver pickled in SAKE (rice wine) lees having a mellow flavor and a characteristic texture of raw laver, rich in palatability as eatables for SAKE or a subsidiary food, having excellent storage stability. CONSTITUTION:Laver having 1-10cm, preferably 2-8cm length in a state of raw laver is mixed with SAKE lees as they are or is separated from the SAKE lees by a permeable material and preserved with SAKE lees to give laver pickled in SAKE lees and to provide a method for producing laver pickled in SAKE lees. |
