| 摘要 |
PURPOSE:To prepare tasty mushroom pickles having a rich flavor and improved texture, by subjecting mushrooms to the steps of drying, heating and pickling. CONSTITUTION:Mushrooms, e.g. shiitake, hatsutake (Lactarius hatsudake), matsutake (matsudake mushrooms), are dried on wire nets, in the sun for about 3 days to produce the flavor unique to the mushrooms. The mushrooms are then steamed or boiled lightly and softened, pickled in miso (e.g. prepared by mixing soybean with koji and common salt at a 1:1:0.55 volume ratio) for 1-3hr or salted. |
