Searing Acidshock: Difference between revisions
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==Trivia== | ==Trivia== | ||
*Umes are often pickled, turning into the dish umeboshi, or Japanese salt plums. They have a strong sour and salty taste. This is why Brittany suggests pickling the Searing Acidshock to make it more palatable. | *Umes are often pickled, turning into the dish umeboshi, or Japanese salt plums. They have a strong sour and salty taste. This is why Brittany suggests pickling the Searing Acidshock to make it more palatable. | ||
==Names in other languages== | |||
{{Foreignname | |||
|Fra=Écrin acerbe | |||
|FraM=Acerbic case | |||
}} | |||
==See also== | ==See also== | ||