PROBLEM TO BE SOLVED: To provide a seasoning for a fermented soybean sushi roll which allows the seasoning to be mixed with fermented soybeans quickly and uniformly and is capable of excellently maintaining a texture of the fermented soybeans, and fermented soybeans having the seasoning added thereto for a fermented soybean sushi roll.SOLUTION: A seasoning for a fermented soybean sushi roll of which a viscosity is adjusted to 14.3-232.4 cP by including soy sauce and dextrin. A content of the dextrin is preferably 0.5-28.6 mass%. As the soy sauce, soy sauce containing liquid soy sauce and powdery soy sauce is preferred. A bag-like container 11 is filled with fermented soybeans 12 made by uniformly mixing the seasoning for a fermented soybean sushi roll and fermented soybeans to prepare fermented soybeans for a fermented soybean sushi roll 10.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】納豆に調味料を手早く均一に混合でき、納豆の食感を良好に保つことができる納豆巻き用調味料及び該調味料を添加した納豆巻き用納豆を提供する。【解決手段】醤油とデキストリンとを含有させることにより、粘度が14.3~232.4cPに調整された納豆巻き用調味料。デキストリンの含有量は0.5~28.6質量%が好ましい。醤油としては、液状醤油と、粉末醤油とを含有するものが好ましい。上記納豆巻き用調味料と納豆とを均一に混合した納豆12を、袋状容器11に充填して納豆巻き用納豆10とする。【選択図】図1
