{"id":261603,"date":"2026-05-23T01:35:39","date_gmt":"2026-05-22T16:35:39","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/05\/23\/3-refreshing-drinks-to-elevate-your-april-seafood-feast\/"},"modified":"2026-05-23T01:35:40","modified_gmt":"2026-05-22T16:35:40","slug":"3-refreshing-drinks-to-elevate-your-april-seafood-feast","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/05\/23\/3-refreshing-drinks-to-elevate-your-april-seafood-feast\/","title":{"rendered":"3 Refreshing Drinks to Elevate Your April Seafood Feast"},"content":{"rendered":"
Translation result.<\/p>\n
April is peak seafood season\u2014think clams, webfoot octopus, and flounder. To make their briny umami and ocean aroma sing, the right drink is everything. Here are three beverages that will elevate your spring spread.<\/p>\n
Clams have a subtle sweetness and deep umami, but a salty broth or buttery finish can weigh the dish down. Rather than just rinsing your palate, use bright acidity to lift and clarify the shellfish\u2019s natural flavors.<\/p>\n
A cheonggyul (green tangerine) highball made with HiteJinro Beverage\u2019s Jinro Tonic Water Cheonggyul nails that job. Its zesty, clean acidity sharpens the clams\u2019 flavor and cuts through lingering oiliness. Steamed clams paired with a Jinro Tonic Water Cheonggyul highball is a simple, effective pairing that brings out the ingredient\u2019s best qualities.<\/p>\n
Stir-fried webfoot octopus delivers smoky char and a spicy kick. People used to tame the heat with milk or grain drinks, but lately the trend is toward pairings that add fermented complexity rather than merely dulling the spice.<\/p>\n
Dongseo Foods\u2019 Aesabi Kombucha line combines kombucha powder made from domestic brown rice and Hadong green tea with apple cider vinegar fermented from local apples. It\u2019s offered in three fruit-forward flavors: grapefruit-orange, Shine Muscat\u2013lychee, and pear\u2013quince.<\/p>\n
If you\u2019ve enjoyed the umami of spring restorative flounder-and-mugwort soup, carry that seasonal note into dessert by riffing on the mugwort flavor.<\/p>\n
Baekmidang launched a spring-limited \u201cOur Mugwort\u201d trio using seasonal domestic mugwort. The lineup includes \u201cOur Mugwort Ice Cream Latte,\u201d which tops a mugwort base with ice cream made from organic milk; \u201cOur Mugwort Latte,\u201d which highlights mugwort\u2019s pure character; and \u201cOur Mugwort Ice Cream,\u201d finished with injeolmi cream for a toasty, nutty finish.<\/p>\n","protected":false},"excerpt":{"rendered":"
April features various seafood, and the right drinks enhance their flavors, highlighting the importance of acidity to elevate taste.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_url":"https:\/\/cdn-union.tenbizt.com\/contents\/crawler-dev\/thumbnail\/2026\/04\/CP-2023-0137\/thumb-4a839223-a3fe-4a00-a5c7-f7d8d90aab2e.jpg","footnotes":""},"categories":[278098],"tags":[],"class_list":["post-261603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n
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