Provided is a vegetable texture improving agent that can easily improve vegetable texture. An agent for improving the texture of a vegetable, comprising ethanol and sodium chloride. The vegetable texture-improving agent may further contain betaine and/or calcium compounds. The concentration of ethanol during use is preferably 0.001 weight percent 15 weight percent, and the concentration of sodium chloride during use is preferably 0.0001 weight percent 10 weight percent. None

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