| 摘要 |
PURPOSE:To obtain the title easily handleable seasoning resistant to the lowering of quality caused by microbial contamination or oxidization, by gelatinizing a liquid seasoning for cooking, e.g. MIRIN (sweet Japanese rice wine used as seasoning) with a gelatinizing agent. CONSTITUTION:The objective seasoning can be prepared by gelatinizing a liquid seasoning for cooking (e.g. MIRIN, cooking wine, MIRIN-like seasoning or noodle soup) with a gelatinizing agent (preferably agar) and preferably putting the gelatinized product into a cup container or a tubular container. |
