PURPOSE: To obtain a directly takable seasoning liquor along with usable in NABE-MON0, SUI-MONO (Japanese broth) and soups.

CONSTITUTION: Omasum is admixed with a seasoning liquor and a seasoning and boiled and then incorporated with specified food materials to obtain the objective inexpensive seasoning liquor of high nutritive value. Thus, the omasum, a food material having been commonly used in itself mainly for roast meat, can be eaten softly without any odor even in e.g. NABE-MONO (meat, fish, TOFU and vegetables cooked in a pot at the table).