Blue Diamond Almonds BOLD Wasabi & Soy Sauce review

Blue Diamond Almonds, BOLD Wasabi & Soy Sauce

Smart Snacking

I’m glad the container of these almonds is labeled “smart snacking”, because I have almost finished the entire container. These seasoned almonds are amazingly delicious. The aroma off the container is nutty, roasted and spicy (nasal clearing).  The taste is a wonderful balance of sweet, salty, roasted notes with the pungency of wasabi. There is no vegetative/broccoli like off notes that wasabi or horseradish sometimes have. The savory character of the almonds balance beautifully with the heat of the wasabi.

Umami

The delicious savory character is described as Umami  in flavor science. Umami means “pleasant savory taste” in Japanese  and is usually attributed to glutamates or nucleotides. This boldly seasoned almond does not contain Monosodium glutamate, but it does have nucleotides (disodium guanylate and disodium inosinate). Glutamates can be sourced naturally from a variety of items including yeast extract and soy sauce (which are on the label). Other delicious glutamate containing natural products are mushrooms, Parmesan cheese and tomatoes.

Ingredient Statement

Wasabi

Wasabi is a member of the Brassica family (cruciferous vegetable) like horseradish, mustard, watercress and broccoli.   Brassica family is famous for their anticarcinogenic properties. We benefit flavor and health wise when we eat wasabi.

Unfortunately, I could not find wasabi on the BOLD almond’s ingredient statement. This is not surprising, though, because wasabi is difficult to grow compared to horseradish. Wasabi is cultivated in Japan but has recently become a commercial crop in the United States. See the extension Publication “Growing Wasabi in the Pacific Northwest” for details on cultivating wasabi in the Pacific Northwest http://cru.cahe.wsu.edu/cepublications/pnw0605/pnw0605.pfd.

Also, if you’d like to buy fresh wasabi grown in the northwest, you can contact Pacific Coast Wasabi (http://www.wasabia.com/). Horseradish is a decent substitute for wasabi, but does not have the same taste. The extension states that the taste difference is that wasabi has a sweet lingering taste and does not burn like horseradish. Papers have been published showing that the aroma components (flavor) of these two roots are different http://www.coppersfolly.co.nz/v1/research/comparison2.pdf .

I have heard wasabi flavor is popular this year and look forward to seeking out more wasabi flavored products. I’m certain I will be purchasing more of these “BOLD” wasabi and soy sauce Almonds. My husband is  a fan of boldly flavored snacks and he’s sure to be upset when he notices I ate almost the entire can.  Admirable!

 

Comments

  1. I’ve ayawls wanted to try real wasabi. I’ve heard that even in the best Japanese Restaurants and Sushi Bars, you have to ask for it, because it’s so precious. And if they have it, it will be grated directly onto your plate. It requires very cold clear running water to grow well. There is some being grown in China that you can get in Asian Supermarkets in Australia, but it’s supposedly of very inferior quality as it’s be grown in swampy environments, not clear running streams.the good soup would like you to read..

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