To provide a Japanese-style soup stock prepared with five steps, having high concentration and viscosity, giving thick taste and mild feeling free from harshness to the tongue and produced by mixing a base stock prepared by three steps with a Kaeshi (a mixture of soy sauce, sweet Japanese sake and sugar) prepared by mixing specific materials and aging for a long period.
The soup stock for multiple application is prepared by mixing a base stock 13 with a Kaeshi 14. The base stock is prepared by three steps comprising the 1st step 1 to immerse Chajutake (Agarocybe chaxingu) in water to prepare a Chajutake extract 11, the 2nd step 2 to prepare a base stock soup 12 by adding tangle, dried bonito extract, etc., to the Chajutake extract liquid and the 3rd step 3 to prepare the base stock 13 by adding tangle, dried bonito extract, small fish, etc., to the base stock soup. The Kaeshi 14 is prepared by aging bamboo charcoal, oyster shell, dried bonito, Mirin (sweet Japanese sake), light soy sauce, etc., for about 2-3 weeks in a pot.
Noriko Murata
Shuji Tokuoka
Hiromitsu Shigemoto
Naoko Oozumi
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