BASE FOR SHIRAAE (SALAD DRESSED WITH WHITE SESAME, BEAN CURD AND WHITE MISO), AND PRODUCTION OF SHIRAAE

摘要

PROBLEM TO BE SOLVED: To provide a shiraae base which can use the original flavor of bean curd without losing the flavor, can efficiently be cooked (produced) without needing a work for draining the water of the bean curd, and can prevent the separation of water even after the passage of a long time after cooked, and to provide a method for producing the shiraae. ;SOLUTION: This base of shiraae consists mainly of Hizikia fusiforme or Undaria pinnatifida which is seasoned and whose water content is adjusted to about 20 to 40%. This method for producing the shiraae comprises preliminarily preparing bean curd and the shiraae base consisting mainly of the Hizikia fusiforme or Undaria pinnatifida which is seasoned and whose water content is adjusted to about 20 to 40%, and then mixing the bean curd with the shiraae.;COPYRIGHT: (C)2000,JPO