This is the Orihiro Purunto Konjac Jelly Salt Pineapple and Salt Lemon, made with 10% pineapple juice and 4% lemon juice.
The jelly is portioned into individual squeeze sachets, delivering a firm yet yielding konjac texture that is smooth and cohesive without being brittle.
Salt Pineapple opened with an immediately perceptible salinity. Rather than amplifying sweetness, the salt tempered the natural brightness typically associated with golden pineapple. The result was a more rounded, subdued fruit profile, with a warmth that faintly recalled the nutty undertones of coconut paired with pineapple—suggestive of a restrained piña colada character. It felt refreshing, though intentionally less exuberant than conventional pineapple flavours.
Salt Lemon began with a gentle, lemonade-like sweetness before a distinct savoury edge emerged mid-bite. At its peak, the salinity bordered on assertive, momentarily overshadowing the citrus. However, this intensity receded toward the finish, allowing a bright, juicy lemon sourness to reassert itself. The closing impression was clean and revitalising.
Overall, both flavours leaned distinctly salty yet remained refreshing, offering fresh fruit character moderated by savoury contrast. An interesting interpretation that prioritised balance and hydration-style refreshment over straightforward sweetness.
This Orihiro Purunto Konjac Jelly Salt Pineapple and Salt Lemon contained 240 g (2 flavours, 20 g x 6 packs). It was produced in Japan and purchased in Sydney, Australia in 2026.