This is the Koikeya Pure Potato Atsugiri no Zeitaku Yuzu Koshō.
The chips varied from approximately 4–7 cm in diameter and were around 2 mm thick, carrying a bright, fruity yuzu aroma on opening.
On tasting, the chips delivered a thick-cut potato profile with a distinctly fluffy interior and a gentle crunch, closer in character to a baked slice of potato than the assertive hardness of kettle-cooked styles or Calbee Kataage. The yuzu seasoning asserted itself immediately, led by fresh citrus fruitiness and a clean tartness that unfolded mid-bite into floral and lightly zesty notes. Alongside this, the kōshō component remained subtle and aromatic rather than overtly spicy. As the bite progressed, mellow olive oil notes amplified the potato’s natural richness, grounding the citrus brightness. A very mild heat emerged towards the finish, most apparent in the aftertaste, leaving the palate refreshed rather than fatigued.
Overall, a light, refreshing chip with a restrained citrus-spice balance and a texture that encourages continuous eating without becoming overwhelming.
This Koikeya Pure Potato Atsugiri no Zeitaku Yuzu Koshō contained 52 g. It was produced in Japan and purchased in Sydney, Australia in 2025.