The argument would be that soy sauce is equivalent to caramel and salted vanilla in terms of flavor. Then, the seaweed is said to lend a crisp texture, serving as a nice contrast to the smooth texture of ice cream. Though the popularity of ice cream and soy sauce is actually questionable, as some Hokkaido originals claim to have never even heard of it, there is still a beacon of hop – Japanese company released soy flavored ice cream in 2012. Good news, right?
If you are looking for existing proof that even tough an idea seems without complications does not make it good. The Pickleback is basically a back of pickle juice and a shot of whiskey. Not mixed together but, you first drink your whiskey shot, and then you throw back the brine. Even more shocking than the original creation of this combination is the fact that the Pickleback is now gaining huge popularity in the United States, and is making an appearance on bar menus. The culprit in question to blame for the creation of this disaster is the Bushwick Country Club in Brooklyn. The drink gained popularity on St. Patrick’s Day, and of course, the internet pitched in and kindled the embers of popularity.
Kitchn’s review of the Pickleback states that the combination cannot be called downright terrible, and it does hold appealing elements of saltiness, sourness, booze and other flavours, even though it immediately makes the poor victim hungry. Maybe you can try one next time you see the Pickleback on a bar menu. Or not.