Three types of tsukemono, traditional Japanese pickles, and their corresponding liquid pickle seasoning waste (IMAGE)

Hiroshima University

Three types of tsukemono, traditional Japanese pickles, and their corresponding liquid pickle seasoning waste

Caption

Three types of tsukemono, traditional Japanese pickles, and their corresponding liquid pickle seasoning waste. Top, Hiroshimana; middle, sakura radish; bottom, umeboshi. The pickle wastes were used to cultivate the thraustochytrid Aurantiochytrium sp. strain L3W to produce omega-3 fatty acids. (Hiroshimana, Asturio Cantabrio / Wikimedia Commons; sakura radish, grianne / Wikimedia Commons; umeboshi, Batholith / Wikimedia Commons; liquid pickle seasoning wastes, Satoshi Nakai / Hiroshima University) 

Credit

Hiroshimana, Asturio Cantabrio / Wikimedia Commons; sakura radish, grianne / Wikimedia Commons; umeboshi, Batholith / Wikimedia Commons; liquid pickle seasoning wastes, Satoshi Nakai / Hiroshima University

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