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