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Bamboo Salt Almonds

As I mentioned, I need a mid-afternoon snack. I find that a bag o’ nuts does me fine. My usual mixed nuts I couldn’t find at E-Mart. But I saw these.

Aw, I had to try it out.

Bamboo salt is a Korean way of making salt by putting brine into bamboo and roasting it over a fire multiple times. It’s supposed to have a lot of health properties. I’m not so sure about that–until we actually see the scientific method being applied to these claims. It’s also one of the most expensive salts in the world. Maybe they’ve come up with a cheaper industrial method to manufacture it because this nutsack was one of the cheapest of the lot.

This caught my eye.

98.53% Almonds. 0.51% Bamboo Salt.

So what’s the remaining 0.96%–PEOPLE???

The taste? They taste like salted almonds. If I didn’t know there was anything special about them, I’d notice nothing. But I do note a little foresty back note.

Hold on. One just fell down my shirt.

Like a roasted woody aroma. It’s very brief. Good almonds, though.


Author: ZenKimchi

Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canadan, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.

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