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Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
Example Bjerrum plot: Change in carbonate system of seawater from ocean acidification.. A Bjerrum plot (named after Niels Bjerrum), sometimes also known as a Sillén diagram (after Lars Gunnar Sillén), or a Hägg diagram (after Gunnar Hägg) [1] is a graph of the concentrations of the different species of a polyprotic acid in a solution, as a function of pH, [2] when the solution is at ...
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil. [5] Gari – Thinly sliced ginger dish; Garlic – Vinegar-preserved garlic of Chinese tradition; Gherkin – Cucumber pickled in brine, vinegar, or other solution; Giardiniera – Italian relish of pickled vegetables in vinegar or oil
In the Southern United States, pickled okra and watermelon rind are popular, as are deep-fried pickles and pickled pig's feet, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage. [20] [21] Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner.
The Philippines' Bureau of Agriculture and Fisheries Product Standards (Filipino: Kawanihan ng mga Pamantayan sa Produktong Pansaka at Pampangisdaan, abbreviated as BAFS), is an agency of the Philippine government under the Department of Agriculture responsible for setting and implementing standards for fresh primary and secondary processed agricultural and fishery products.
1,4-Butanediol, also called Butane-1,4-diol (other names include 1,4-B, BD, BDO and 1,4-BD), [5] is a primary alcohol and an organic compound with the formula HOCH 2 CH 2 CH 2 CH 2 OH. It is a colorless viscous liquid first synthesized in 1890 via acidic hydrolysis of N,N'-dinitro-1,4-butanediamine by Dutch chemist Pieter Johannes Dekkers, who ...
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Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. [citation ...