| abstract |
(57) [Problem] To provide a fish soy sauce having sweetness and body, no irritating odor, and low in non-volatile amine. SOLUTION: Raw fish is pulverized, koji and salt are added to the raw fish, the mixture whose moisture content is adjusted is fermented, and the fermented moromi is squeezed. [Effect] It is a fish soy sauce that has sweetness and body, has no irritating odor, has a small amount of non-volatile amine, and has excellent suitability as a seasoning, and has a short ripening period. In addition, it does not require heating, so it is suitable for energy saving, and mashed residue can be used as a seasoning. |