http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S59118040-A

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filingDate 1982-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cec42c2affe90747d277adc297fe20df
publicationDate 1984-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-S59118040-A
titleOfInvention Shiitake(mushroom) pickled in sake lees
abstract PURPOSE:Shiitake(Cortinellus shiitake) pickled in Sake less having aroma of Shiitake of its own, making the most of taste of Shiitake and Sake lees, obtained by seasoning dried Shiitake, boiling it, optionally cutting it into thin pieces, preserving them in Sake lees blended with seasoning, followed by aging it. CONSTITUTION:Dried Shiitake is previously immersed in a seasoning solution consisting of a mixed solution of preferably soy sauce, Sake, Mirin(sweet Sake), low-class distilled spirits, sugar, etc. for several-some ten hours, absorbs water, is swelled, to give softened Shiitake. It and the seasoning solution are boiled, made edible, and, if necessary, it is cut into thin pieces after the immersion or the boiling, it is then preserved in Sake lees blended with seasoning such as low- class distilled spirits, soy sauce, Mirin (sweet Sake), sugar, etc., aged for about one month, to give the desired Shiitake pickled in Sake lees.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6196968-A
priorityDate 1982-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 22.