| 摘要 |
PURPOSE:To obtain a new KOBUMAKI by utilizing a cuttlefish while keeping the most of the traditional flavor of the conventional KOBUMAKI. CONSTITUTION:This KOBUMAKI has a structure in which the inside of the body part 1 of a cuttlefish cooked and processed so as to have a hollow shape is filled with the KOBUMAKI body 2 and its production can be remarkably readily and simply carried out. In addition, this KOBUMAKI has a unique flavor due to combination of the flavor of the cuttlefish and that of the KOBUMAKI body 2. Since this KOBUMAKI has a cuttlefish-like visual appearance, it is remarkably original in comparison with the conventional KOBUMAKI. Hobby-oriented characteristics, palatability, etc., can be remarkably improved. |
