PURPOSE: To improve the preservability of yolk, by sealing yolk with a casing made of intestines of cattle, pig, sheep, or an artificial tube, and salting the sealed yolk until it solidifies to a desired hardness.

CONSTITUTION: The yolk of eggs is sealed with a casing made of cattle's, pig's or sheep's intestines or an artificial tube, and preserved in a sufficient amount of salt for 1W2 days. The solidified yolk having desired hardness thus obtained, is immersed in a mixture of "shochu" (low-class distilled spirits), "mirin" (a sweet sake used as seasoning), etc. for a night to remove the smell of yolk and to promote the taste. It is then, flattened by pressing with a flat plate, etc., and dried in the shade at a well ventilated place turning upside-down at intervals. The product thus prepared is sliced and served as an hors d'oeuvre of dinner or tea lunch. A piece of radish sandwiched with two slices of the product is suitable as a relish taken with sake. The product has excellent gloss, and pretty color.