This is the Koikeya Pride Potato Nihon no Kamiwaza Kyūshū Yakinori Shōyu. Part of the Nihon no Kamiwaza series (literally “Japan’s Divine Work”), this product showcases ingredients sourced from Kyūshū. The soy sauce originates from Munakata City, Fukuoka Prefecture; the nori is harvested from the Ariake Sea, which is bordered by Fukuoka, Saga, Nagasaki, and Kumamoto Prefectures; and the conger eel (anago) is landed at Kanezaki Fishing Port, Fukuoka Prefecture.
The chips were thinly cut, with a golden hue lightly dusted with a powdered seasoning mix of yellow and green flecks. They had an unexpected mushroom-like aroma, which was intriguing.
On tasting, a gentle sweetness emerged at the start of each bite, paired with a crisp texture, though the thinness of the chips left them lacking the satisfying crunch one might expect. As the bite progressed, the natural flavour of the potato became apparent, enhanced by a delicate touch of salt. Midway through, sweet soy sauce notes developed, bringing a rich aroma, while the umami depth of the conger eel and roasted nori shone through. The flavour closely resembled sweetly glazed anago, offering a harmonious blend of sweet and savoury notes. While the flavour complexity was enjoyable, the pronounced sweetness and the thin cut of the chips did not fully align with our preferences.
This Koikeya Pride Potato Nihon no Kamiwaza Kyūshū Yakinori Shōyu contained 53 g. It was produced in Japan and purchased in Sydney, Australia in 2024.