This is the Calbee Kataage Potato Ume, featuring plum flesh powder made from 90% Nankō ume grown in Kishū, Wakayama Prefecture, alongside potatoes harvested in February 2024.
The chips ranged from 3 to 5 cm in diameter and approximately 1.5 mm thick, each piece coated in a fine pink and white seasoning. As expected from the Kataage Potato line, they delivered an exceptional crunch—firm, dense, and satisfyingly crisp.
The ume flavour emerged immediately as a gentle tang on first contact with the palate, carrying through into the body of the chip where the savoury depth of the potato came forward. Midway through each bite, a mild sweetness appeared, contributing to the characteristic sweet-tart profile of umeboshi. The chips varied slightly in their balance of tartness and sweetness, creating a dynamic and engaging flavour progression with each handful. The plum aroma lingered delicately between bites, enhancing the overall tasting experience.
Overall, the result was reminiscent of a Japanese interpretation of Western salt and vinegar chips—lighter, fruitier, and more refreshing, yet distinctly savoury. A well-executed fusion of sharp and mellow tones, anchored by excellent texture and quality potato flavour.
This Calbee Kataage Potato Ume contained 60 g. It was produced in Japan and purchased in Sydney, Australia in 2025.