This is the Koikeya Pride Potato Gold Style Shiawase no Kiwami Dashi, seasoned exclusively with dashi made with scallops, kelp, oysters, bonito, and shiitake mushrooms. It contained no salt.
The chips varied in size from approximately 4–6 cm in diameter and were very thin, at under 0.1 cm thick. They presented a pale yellow hue dusted with fine white and black seasoning. On opening the package, there was an initially rich dashi aroma, which dissipated relatively quickly and gave way to a more straightforward fried potato scent.
On tasting, the chips delivered a crisp texture but lacked structural crunch, resulting in a somewhat insubstantial mouthfeel. The flavour opened with a faint, restrained sweetness on the surface, followed by a gentle savoury oceanic dashi character. A subtle peppery presence contributed a soft, lingering warmth on the palate. In the finish, a mild background bitterness emerged alongside a pronounced potato flavour. The absence of salt initially rendered the profile subdued, almost bland, until the inherent richness of the potato and the umami from the dashi became more apparent. Notably, though, the dashi character expressed itself more clearly on the nose than on the palate.
Overall, an interesting and conceptually restrained chip that highlights natural potato flavour and dashi aromatics, but whose lack of salt and limited textural impact leave it feeling muted rather than deeply satisfying.
This Koikeya Pride Potato Gold Style Shiawase no Kiwami Dashi contained 55 g. It was produced in Japan and purchased in Sydney, Australia in 2025.