The excitement is building in Seoul. No, I am not referring to the governmental Summit -- but the Seoul Food and Hotel Exposition (SFH) which will be held May 1-4 in Ilsan. Last year, our Korea Food Tech began exploring market development opportunities in the savory area. That is -- not too sweet! Koreans love all things spicy, garlic and pickled! (The national dish is fermented cabbage called Kimche!)
|No mascot this year, but Sunyong will display his Korean Fighting Spirit" at the booth and show new blueberry savory items that are in the works!|
So far, great reception, and some of the leading sauce and prepared entrée companies have shown interest. Who knows in the future blueberry Kinchee will be a household item!
Here is a pickled blueberry concept we are sampling at the SFH. It is adapted from a 1960s North American Blueberry Council (NABC) book.
|Notice the blueberry blossoms in the artwork -- this is a first! Most Soju is in the 15% alcohol content range but can be also up in the 50s.|
|Makgeolli is sweet and smooth, but really has a kick that sneaks up on you. It has been traditionally made with native Korean black raspberries, but now it is time for blueberry!|