of d glutamic acid may be employed such malted rice can be selected by quantifying d glutamic acid by the method described in japanese patent unexamined publication no 2008 185558 alternatively a commercially available bean paste can be supplemented with d glutamic acid or a salt thereof vinegar is combined with sodium chloride and d glutamic acid and then stirred thoroughly to be dissolved salad oil is added to the mixture and the mixture is stirred thoroughly and then pepper is added an egg yolk room temperature is combined with vinegar sodium chloride d glutamic acid and pepper and stirred thoroughly using a whipping apparatus stirring is continued while adding salad oil in portions to form an emulsion finally sugar is added and the mixture is stirred warm water is combined with 1 g of sugar and dry yeast which is then allowed to undergo a pre fermentation extra strength flour weak flour sodium chloride 5 g of sugar and sodium d glutamate are placed in a bowl into which the pre fermented yeast is placed after kneading thoroughly into a ball like dough a primary fermentation is conducted at 30 u00b0 c degrees celsius the dough is kneaded again and allowed to stand and then shaped into suitable forms which.