Acorns

Quercus spp.

nuts & seeds

Acorn flour rid of its tannins by soaking, set into a brown jelly (dotorimuk) served with soy sauce.

Origin

Northern Hemisphere (Korea, North America, Mediterranean)

Season (United States)

October to December · grows in your region

Preparation

Never raw: they must be soaked and rinsed for a long time to remove their bitter, irritating tannins.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Before wheat, acorns fed whole peoples, from California to Korea.