Snack Nation: Kombucha Mike Popcorn

Perhaps out of over-compensation, foreign food companies often seem to be the most gung ho about using traditional Japanese flavoring for their snacks. Kombucha Mike Popcorn is a case in point: Frito-Lay called upon kelp tea powerhouse Gyokuroen to season its Mike line of pre-popped popcorn.

Kelp is used in Japanese soup stock, so to a certain degree, a kombu-based flavor of popcorn makes as much sense as the standard consommé potato chips. Plus, kelp packs a serious umami punch -- nature's answer to MSG.

And just as expected, Kombucha Mike Popcorn has a deep, rich saltiness with a slight tinge of seaweed aftertaste. The taste is akin to popcorn dipped in a vat of sun-dried ocean water.

Kombucha Mike Popcorn would work perfectly in a home party otsumami context, offering the much needed bursts of flavor when sipping a strong shochu.

A side note: Kombucha in this case is "kelp tea" and not the strange fermented medicinal tea Kombucha. These two words just happen to have the same sound in Japanese. And seriously, can you imagine a fermented medicinal popcorn flavoring? Wait, that may be coming out next month...