How to make 5-years aged umeboshi with red shiso leaves and kombu

This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe. … More

Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)

Following on from my introduction of the science behind lactic acid fermentation here. This first recipe of this series provides … More