| 摘要 |
PURPOSE:To eliminate the characteristic odor of pickling raw material, by embedding a pickling raw material having characteristic odor in a pickling bed composed mainly of rise malt MISO (fermented bean paste). CONSTITUTION:A pickling bed is prepared by mixing 5,000-7,000g of rice malt MISO, 2-4g of simple red paper, 12-14g of SHICHIMI (seven spices consisting of red paper, dried orange peel, etc.), 1-3g of pepper. 1,000-1,500g of sugar, 1,000-1,500g of lees of SAKE (Japanese rice wine), 150-250g of raw ginger, 40-60g of raw garlic and 2,000-3,000g of MIRIN (sweet Japanese rice wine for seasoning). A pickling raw material having characteristic odor and selected from vegetables (e.g., celery, butterbur or burdock) and fishes (e.g., yellowtail or salmon) is embedded in the above seasoning bed. |
