Comparison of Processing Components and Red-Colored Shiso-Zuke Umeboshi with Control Group. (IMAGE)

Chiba University

Comparison of Processing Components and Red-Colored Shiso-Zuke Umeboshi with Control Group.

Caption

Sampling was conducted at three stages: during simple salt pickling, after 30 days of pickling with salted perilla leaves, and after 60 days of pickling with salted perilla leaves. The resulting Shiso-zuke Umeboshi had a distinctive red appearance.

Credit

Prof. Yukiharu Ogawa from Chiba University

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Original content

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