| 摘要 |
PURPOSE:To prepare the subject pickles by using KOJI MISO as a pure KOJI MISO rice, adding sugar, MIRIN (sweet sake) and an extract of Sasa albo- marginata prepared by immersing crushed Sasa albo-marginata in Japanese distilled spirit and subsequently squeezing the resultant extract thereto and pickling salted fishes, vegetables, etc., in the obtained mixture. CONSTITUTION:KOJI MISO which is a pure KOJI MISO rice is used as MISO (fermented soybean or rice paste). To the KOJI MISO, sugar, MIRIN and an extract of Sasa albo-marginata prepared by immersing crushed Sasa albo- marginata in Japanese distilled spirit and squeezing the resultant extract are added. In the resultant prepared MISO containing the extract of Sasa albo- marginata, salted fishes and vegetables, etc., are pickled, thus obtaining the objective pickles reduced in its salt content, capable of long-term preservation without using a preservative in spite of the low salt content, having not only a taste and flavor of soaked KOJI MISO but a flavor of soaked Sasa albo- marginata, exhibiting an effect of Sasa albo-marginata as a herb, excellent in anticancer effect and improvement of diabetes and hypertension and capable of keeping the body in an alkaline state and of maintaining the stamina. |
