| 摘要 |
PURPOSE:To adjust the quality, e.g. sweetness, and taste of miso, and improve the quality in appearance, e.g. luster and saturation, by adding an adequate amount of a fermented rice koji to a miso which is brewed by the conventional method. CONSTITUTION:An adequate amount of common salt and water or further seed miso is separately or simultanously added to a rice koji and fermented at a suitable temperature to give a fermented rice koji. The resultant fermented material in an adequate amount is added or mixed with a half-ripened or completely ripened miso which is prepared by the conventional method during the fermentation and further ripened if desired. |
