This is the Calbee Kappa Ebisen Kansai Dashi Shōyu, a shrimp cracker featuring a Kansai-style dashi and soy sauce seasoning.
Each cracker measured approximately 4 × 0.8 × 0.7 cm, with a fragrant aroma of shaved bonito flakes. The seasoning was visibly applied as a fine dusting of white powder across the surface.
Initial contact delivered a light, sweet soy sauce flavour alongside a crisp, crunchy texture that persisted through to the finish. The rich bonito and kombu aroma was more subdued on tasting, emerging through the mid-palate as an umami-forward seafood profile. Its aromatic depth intensified as the flavour lingered on the palate between successive crackers. Towards the finish, the oceanic character developed further as the cracker softened, releasing the shrimp flavour inherent in the dough. The progression from sweet soy sauce to bonito and kombu-led umami and a more pronounced shrimp finish made for an umami-rich, elegantly executed flavour profile, supported by a consistently crisp texture.
Overall, a shrimp cracker with a developing savoury trajectory from sweet soy sauce to bonito dashi and lingering shrimp, alongside a crisp, light structure that gradually softened to release the underlying seafood flavour, resulting in a cohesive and umami-rich snack.
This Calbee Kappa Ebisen Kansai Dashi Shōyu contained [weight]. It was produced in Japan and purchased in Sydney, Australia, in 2026.
rchased in Sydney, Australia in 2026.