Ume fruits, pickled with sea salt and fermented with lactic acid, are real treasures of Japanese cuisine. Lactic acid fermentation is a process that is thousands of years old and is particularly appreciated in Japan. The speciality is also sometimes called
Ume fruits, pickled with sea salt and fermented with lactic acid, are real treasures of Japanese cuisine. Lactic acid fermentation is a process that is thousands of years old and is particularly appreciated in Japan. The speciality is also sometimes called