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Current Situation and Causes Analysis of Cadmium Pollution in the Kakehashi River Basin
Cadmium (Cd) pollution is a public environmental problem worthy of attention. Long-term exposure to Cd may have adverse effects on human health. Our...
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Tsukemono for Everyone
In this chapter, we demonstrate that it is quite easy to make some types of Tsukemono at home using ordinary raw vegetables, fruits, and even flowers...
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The Many Varieties of Tsukemono
The origins of Tsukemono go back more than a thousand years to a time when fresh vegetables were not available in the winter. Because these pickles...
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Salt, Taste, Mouthfeel, and Colour
There are so many different ways of preparing Tsukemono utilizing a wide range of vegetables and fruits that it is not possible to make many general...
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The Increasing Threat Posed by Nonnative and Hatchery-Reared Salmonids to Japanese Wild Native Salmonids
Japan has eight native salmonid species, and stocking with nonnative salmonids from foreign and domestic regions is posing problems for the...
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Beneficial Effects of Psychobiotic Bacteria, Cyanobacteria, Algae, and Modified Yeast in Various Food Industries
The exploration of microorganisms in various food and beverage industries has been established since time immemorial. They have been used extensively...
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Effect of drying treatment on the extractability and anti-inflammatory function of photosynthesis-related components in dulse Palmaria palmata and their efficient recovery from dried thallus
In manufacturing industries that use seaweeds containing high moisture as raw materials, the volume reduction of seaweeds is a basic requirement for...
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Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
Umami taste is associated with deliciousness and was first suggested as a basic taste by Kikunae Ikeda in 1909 when he discovered that the brown...
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Tsukemono—a Japanese Culinary Art Based on the Science of Preservation
One of the best-kept secrets of Japanese cuisine, which the wider world has yet to discover in depth, is a range of side dishes known as Tsukemono...
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Tsukemono in Japan
More than a million tons of Tsukemono are produced in Japan every year. Each area has its own local specialties and production is geared to the...
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Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore
The fifth basic taste—umami—is based on hydrophilic monosodium L-glutamate (L-Glu), and, to a smaller extent, on L-aspartate (L-Asp), which can be...
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Saved by seaweeds: phyconomic contributions in times of crises
Seaweeds (macroalgae) are, together with microalgae, main contributors to the Earth’s production of organic matter and atmospheric oxygen as well as...
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Techniques and Methods
The techniques used to prepare Tsukemono are basically the same as the ones used to conserve other foods so that they do not deteriorate and become...
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Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations
Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for...
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Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for...
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Seaweeds in mythology, folklore, poetry, and life
Seaweeds have been around since well before the dawn of mankind and have had varying degrees of influence on societies throughout history. Today,...
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Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption
Samples of cultivated edible kelps Alaria esculenta and Saccharina latissima were analysed for their cadmium, iodine and inorganic arsenic contents....
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Advantages of Environmentally Sound Poly-eco-aquaculture in Fish Farms
Environmentally sound poly-eco-aquaculture enables the preservation of aquatic environments to be compatible with that of sustainable aquaculture....
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Those tasty weeds
A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as “weeds” and “wracks,” it has...
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Phenology of the kelp Saccharina japonica and its effect on the gonad index of the sea urchin Mesocentrotus nudus across a depth gradient off the Sanriku coast, northeastern Japan
The kelp Saccharina japonica is a dominant seaweed along the Sanriku coast where fisheries for sea urchin and abalone are among the most prosperous...
