Scent of rotten seaweed inspires scientist to make new soy sauce — The Asahi Shimbun

Read more at The Asahi Shimbun

— by Tomoyuki Yamamoto: For 18 months, Motoharu Uchida had forgotten about seaweed he had put in a refrigerator and was disgusted by the sight of what had become “brown creeping crud.”

When he was discarding the rotten gunk in a sink, Uchida noticed a sweet fruity smell, similar to wine.

“This could be used for something,” the fisheries researcher recalled thinking…

Image courtesy of The Asahi Shimbun/Tomoyuki Yamamoto

April 21, 2019 — 07:00 JST


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