This is the Calbee Kataage Yuzu Koshō, seasoned with yuzu koshō produced on Kyūshū Island.
Each chip measured approximately 1 mm in thickness and ranged between 4 to 5 cm in diameter. They displayed a golden yellow hue, accented with beige and dark green specks of seasoning. The aroma was immediately distinctive—sharp, citrusy, and unmistakably yuzu koshō, combining the zest of yuzu peel with the underlying sharpness of green chilli and salt.
The texture was notably firm and crunchy, characteristic of kettle-style chips. Flavour-wise, they opened with a mellow sweetness reminiscent of ripe yuzu juice, quickly giving way to the crisp citrus notes of the yuzu itself. A soft, peppery heat from the koshō followed, accumulating gradually across multiple chips to develop into a measured but noticeable warmth. The seasoning was finely calibrated—allowing the complexity of the yuzu koshō to shine without overwhelming the palate. The combination of layered flavour and exceptional crunch made this an outstanding product well worth repurchasing.
This Calbee Kataage Yuzu Koshō contained 60 g. It was produced in Japan and purchased in Sydney, Australia in 2025.