Shibazuke

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Understanding of Shibazuke

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SITI NUR ALIYA NABILA BINTI MOHD NASIR / UPM

Malasia

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Froggy Jumps ShibazukeVersión en línea Understanding of Shibazuke por SITI NUR ALIYA NABILA BINTI MOHD NASIR / UPM 1 Which ingredient in Shibazuke contributes to its characteristic purple-red color? a Myoga ginger b Eggplant c Red shiso leaves 2 What is the role of salt in the process of making Shibazuke? a Draws out moisture and initiates fermentation b Maintaining the color of the vegetables c Increases pickle's bitterness 3 How long does the fermentation process for Shibazuke? a 3 months b 30 days c 30 weeks 4 Which of the following is a health benefit of consuming Japanese pickles like Shibazuke? a Strengthens bones b Increased hair growth c Improved digestion and gut health 5 Which microorganism is primarily responsible for fermenting the vegetables in Shibazuke? a Lactobacillus species b Aspergillus niger c Streptococcus thermophilus 6 This fermentation process produce lactic acid, ethanol and carbon dioxide. a Homofermentative fermentation b Heterofermentative fermentation c Alcoholic fermentation 7 How does lactic acid bacteria (LAB) benefit the fermentation of Shibazuke? a Lowers the pH and preserves the vegetables b Adds bitter taste to the pickles c Increases pickle's saltiness 8 How does the fermentation process affect the flavor of Shibazuke? a Sweeter and less tangy b Bitter c Sour and flavorful 9 What kind of environment is required for the fermentation of Shiba-zuke to occur? a Aerobic environment b Anaerobic environment c Warm and humid environment 10 What is the function of the Myoga ginger in Shiba-zuke? a Adds a sweet flavor b Enhances the sourness c Adds a mildly spicy aroma

Froggy Jumps

ShibazukeVersión en línea

Understanding of Shibazuke

por SITI NUR ALIYA NABILA BINTI MOHD NASIR / UPM

Which ingredient in Shibazuke contributes to its characteristic purple-red color?

Myoga ginger

Eggplant

Red shiso leaves

What is the role of salt in the process of making Shibazuke?

Draws out moisture and initiates fermentation

Maintaining the color of the vegetables

Increases pickle's bitterness

How long does the fermentation process for Shibazuke?

3 months

30 days

30 weeks

Which of the following is a health benefit of consuming Japanese pickles like Shibazuke?

Strengthens bones

Increased hair growth

Improved digestion and gut health

Which microorganism is primarily responsible for fermenting the vegetables in Shibazuke?

Lactobacillus species

Aspergillus niger

Streptococcus thermophilus

This fermentation process produce lactic acid, ethanol and carbon dioxide.

Homofermentative fermentation

Heterofermentative fermentation

Alcoholic fermentation

How does lactic acid bacteria (LAB) benefit the fermentation of Shibazuke?

Lowers the pH and preserves the vegetables

Adds bitter taste to the pickles

Increases pickle's saltiness

How does the fermentation process affect the flavor of Shibazuke?

Sweeter and less tangy

Bitter

Sour and flavorful

What kind of environment is required for the fermentation of Shiba-zuke to occur?

Aerobic environment

Anaerobic environment

Warm and humid environment

What is the function of the Myoga ginger in Shiba-zuke?

Adds a sweet flavor

Enhances the sourness

Adds a mildly spicy aroma

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Shibazuke

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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ShibazukeVersión en línea

por SITI NUR ALIYA NABILA BINTI MOHD NASIR / UPM

Which ingredient in Shibazuke contributes to its characteristic purple-red color?

What is the role of salt in the process of making Shibazuke?

How long does the fermentation process for Shibazuke?

Which of the following is a health benefit of consuming Japanese pickles like Shibazuke?

Which microorganism is primarily responsible for fermenting the vegetables in Shibazuke?

This fermentation process produce lactic acid, ethanol and carbon dioxide.

How does lactic acid bacteria (LAB) benefit the fermentation of Shibazuke?

How does the fermentation process affect the flavor of Shibazuke?

What kind of environment is required for the fermentation of Shiba-zuke to occur?

What is the function of the Myoga ginger in Shiba-zuke?

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