しおづ
塩漬け
1. pickling in salt
2. leaving unchanged; leaving unused
3. Salting (food)Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, i.e. salty water). It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are dried and salted cod (usually referred to as salt fish) and salt-cured meat. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.
Read “Salting (food)” on English Wikipedia
Read “塩漬け” on Japanese Wikipedia
Read “Salting (food)” on DBpedia
Read “Salting (food)” on English Wikipedia
Read “塩漬け” on Japanese Wikipedia
Read “Salting (food)” on DBpedia
塩漬 【しおづけ】
Discussions
Log in to talk about this word.