Kikkoman Ryomi D 20L
DESCRIPTION
<1> Fermented seasoning of sake. <2> Contains alcohol organic acid with "masking effect". It contains alcohol organic acid, which has the effect of eliminating the smell of meat and fish, so it has a masking effect. In addition, alcohol has a cooking effect by alcohol (preventing the seasoning ingredient penetration). <3> Contains amino acidic organic acid that grants "umami / richness". Raw material -derived amino acids and organic acids give the dishes and richness to the dishes. <4> There are scent ingredients. The scent produced by fermentation finishes the dish. It is also effective for masking. Usage example ・ Red sauce of yakiniku (5-7%for seasoning) ・ Other frozen foods, etc.
