JPS5611770A - "miso" containing flavor - Google Patents

"miso" containing flavor

Info

Publication number
JPS5611770A
JPS5611770A JP8850979A JP8850979A JPS5611770A JP S5611770 A JPS5611770 A JP S5611770A JP 8850979 A JP8850979 A JP 8850979A JP 8850979 A JP8850979 A JP 8850979A JP S5611770 A JPS5611770 A JP S5611770A
Authority
JP
Japan
Prior art keywords
miso
dried
wasabi
shiitake
give
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP8850979A
Other languages
Japanese (ja)
Inventor
Yoshinori Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP8850979A priority Critical patent/JPS5611770A/en
Publication of JPS5611770A publication Critical patent/JPS5611770A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: "Miso", which is produced by brewing through the traditional method, is combined with flavors such as "wasabi" (Japanese horse raddish), "shiitake" (flat Japanese mushroom) or sea tangle as well as seasonings to give a food product with a unique taste.
CONSTITUTION: In Japanese horse raddish, its root, leaf, stem and bud can be used, whih are classified, washed with water, dried and cut into pieces or grated. Then, it is mixed with sugar and flakes of dried bonito and the mixture is added to "miso". They are kneaded and put into a tightly sealed vessel and aged for 24hr at room temperature to give the product ("wasabi miso"). Raw or dried shiitake is boiled at 60W80°C, washed with water, dried, cut into strips. The flavor of each material, that is, "wasabi", "shiitake" or sea tangle and substances with pungent or sweet taste develop synergism to give a unique taste to "miso".
COPYRIGHT: (C)1981,JPO&Japio
JP8850979A 1979-07-11 1979-07-11 "miso" containing flavor Pending JPS5611770A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8850979A JPS5611770A (en) 1979-07-11 1979-07-11 "miso" containing flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8850979A JPS5611770A (en) 1979-07-11 1979-07-11 "miso" containing flavor

Publications (1)

Publication Number Publication Date
JPS5611770A true JPS5611770A (en) 1981-02-05

Family

ID=13944781

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8850979A Pending JPS5611770A (en) 1979-07-11 1979-07-11 "miso" containing flavor

Country Status (1)

Country Link
JP (1) JPS5611770A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61274602A (en) * 1985-05-29 1986-12-04 株式会社クボタ Rolling apparatus of earth working machine
JPS6296058A (en) * 1985-10-22 1987-05-02 Akita:Kk Miso of flammulina velutipes
JPH01240176A (en) * 1988-03-22 1989-09-25 Man Nen:Kk Horseradish-flavored tea

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61274602A (en) * 1985-05-29 1986-12-04 株式会社クボタ Rolling apparatus of earth working machine
JPS6296058A (en) * 1985-10-22 1987-05-02 Akita:Kk Miso of flammulina velutipes
JPH01240176A (en) * 1988-03-22 1989-09-25 Man Nen:Kk Horseradish-flavored tea

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