PROBLEM TO BE SOLVED: To solve problems such that although a processed Japanese radish boiled in water which is a heavy vegetable, is required by market, it is not distributed generally, therefore there is no other way than that it is prepared by purchasing the radish as a fresh vegetable, beveling in a household and performing preliminary boiling, and although the needs for the processed food boiled in water becomes high because of the recent state of home situation where working together for living and advanced ages are progressing, in the case of using usual water for the processing, minerals are lost, its taste is watery, there are no eat feeling and flavor in the processed food in a state of immersed in water for several days in the process of distribution after the processing, and it is easily collapsed by boiling again because it is boiled in advance.;SOLUTION: This method for cooking the Japanese radish is provided by processing it by boiling with deep seawater diluted at a definite ratio to have a set component, making it hardly collapsed by boiling because calcium contained in it binds with plant cells, also imparting depth to the nutrition and taste of the radish by natural minerals contained therein, and providing the food boiled with water, having better flavor than that of preliminary boiled in the household and moderate eat feeling, and hardly collapsed by boiling.;COPYRIGHT: (C)2005,JPO&NCIPI
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