JPS568661A - Soba miso (buckwheat miso) and its preparation - Google Patents

Soba miso (buckwheat miso) and its preparation

Info

Publication number
JPS568661A
JPS568661A JP8484279A JP8484279A JPS568661A JP S568661 A JPS568661 A JP S568661A JP 8484279 A JP8484279 A JP 8484279A JP 8484279 A JP8484279 A JP 8484279A JP S568661 A JPS568661 A JP S568661A
Authority
JP
Japan
Prior art keywords
seed
miso
soba
koji
buckwheat
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
JP8484279A
Other languages
Japanese (ja)
Inventor
Sukeyasu Tsutsumi
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 JP8484279A priority Critical patent/JPS568661A/en
Publication of JPS568661A publication Critical patent/JPS568661A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a soba miso (buckwheat miso) having a unique flavor and taste, by fermenting a mixture of soba koji obtained through inoculation of a seed koji into a boiled ground buckwheat seed with a boiled soybean and common salt.
CONSTITUTION: A ground buckwheat seed is uniformly sprinkled with water to give a moisture content of about 38%. The seed is then allowed to stand for about 1hr, boiled for about 30min, cooled and inoculated with a seed koji. After allowing to stand for a whole day and night, the seed is formed into a noodle to give a soba koji, which is mixed with a boiled soybean prepared by the conventional method, common salt and seed water (or soybean soup). The mixture is fermented and natured to afford the objective soba miso.
COPYRIGHT: (C)1981,JPO&Japio
JP8484279A 1979-07-03 1979-07-03 Soba miso (buckwheat miso) and its preparation Pending JPS568661A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8484279A JPS568661A (en) 1979-07-03 1979-07-03 Soba miso (buckwheat miso) and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8484279A JPS568661A (en) 1979-07-03 1979-07-03 Soba miso (buckwheat miso) and its preparation

Publications (1)

Publication Number Publication Date
JPS568661A true JPS568661A (en) 1981-01-29

Family

ID=13842040

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8484279A Pending JPS568661A (en) 1979-07-03 1979-07-03 Soba miso (buckwheat miso) and its preparation

Country Status (1)

Country Link
JP (1) JPS568661A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60214856A (en) * 1984-04-07 1985-10-28 Oguri Shoten:Kk Preparation of buckwheat miso
JPS62277184A (en) * 1986-02-03 1987-12-02 Tomiyasu Honda Preparing method for coating and inpregnating

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52114098A (en) * 1976-03-17 1977-09-24 Kamemoto Jiyouzou Kk Process for preparing *miso*

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52114098A (en) * 1976-03-17 1977-09-24 Kamemoto Jiyouzou Kk Process for preparing *miso*

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60214856A (en) * 1984-04-07 1985-10-28 Oguri Shoten:Kk Preparation of buckwheat miso
JPH0116140B2 (en) * 1984-04-07 1989-03-23 Oguri Shoten Jugen
JPS62277184A (en) * 1986-02-03 1987-12-02 Tomiyasu Honda Preparing method for coating and inpregnating

Similar Documents

Publication Publication Date Title
JPS533594A (en) Preparation of brewed foods
JPS568661A (en) Soba miso (buckwheat miso) and its preparation
KR101547922B1 (en) Method for producing a sulfur-functional rice prepared using Admiral sulfur and Uses
JPS5596074A (en) Adlai soy sauce, unrefined adlai soy sauce, and soy yeast for preparation thereof.
JPS5542543A (en) Preparation of soybean milk
JPS5592662A (en) Beverage made by lactic fermentation of adlay and method of making the same
JPS5699787A (en) Preparation of distilled liquor using raisins and passion fruits
JPS5672673A (en) Beverage including beefsteak plant extract as component and its production
JPS5651969A (en) Processed table salt
JPS5545385A (en) Preparation of fermented soymeans seasoned with bonito soup
JPS56109548A (en) Rice-bran paste composition, its preparation, and preparation of pickled vegetable using said rice-bran composition
JPS5716689A (en) Preparation of "shochu" (low class distilled spirit)
JPS5675087A (en) Preparation of amazake (sweet drink made from fermented rice)
JPS5699767A (en) Processing method of miso
JPS5672690A (en) Preparation of white rice bran "koji" from white rice bran
JPS5218899A (en) Production of semifluid "miso" for flavoring
JPS5672661A (en) Preparation of novel seasoning having flavor of shrimp
JPS5779856A (en) Preparation of pasty miso
JPS57146555A (en) Preparation of miso
JPS5545301A (en) Preparation of wakame seaweed jam
JPH04293470A (en) Production of herb-containing seasoning
JPS5577876A (en) Preparation of steamed egg custard packed in container
JPS5523980A (en) Production of soy sauce
JPS56109583A (en) Production of vinegar
JP2001046014A (en) Low or reduced salt soy sauce and its production