| 摘要 |
PURPOSE:To obtain seasoning useful for both as dressing and soup, having improved flavor and extremely reduced separation and deterioration of components in preservation, by using soy sauce or MISO (fermented soybean paste) fermented and aged by the use of KOJI of barley. CONSTITUTION:For example, 1pt.vol. barley, 0.6-0.9pt.vol. soybean, 0.3-0.4pt. vol. water and 0.5-0.8pt.vol. salt are fermented and aged to produce soy sauce and MISO. Then 1pt.wt. garlic, 0.2-0.4pt.wt. Guinea pepper, 3-5pts.wt. yellow granulated sugar, 4-7pts.wt. of the soy sauce and 5-8pts.wt. of the MISO are blended with 0.6-3 times as much water as these materials. |
