This is the Calbee Kataage Potato Yaki Tōmorokoshi, made using corn sourced from Hokkaidō Prefecture.
The chips varied in size, with most around 4 cm in diameter and approximately 1.5 mm thick. Colour ranged from pale yellow to light brown, with a fine white seasoning visible on the surface. The aroma was distinctly roasted sweet corn, warm and inviting.
On tasting, the surface seasoning delivered an immediate hit of sweet corn before the chip gave way to a firm, sustained crunch characteristic of the Kataage style. The corn flavour carried confidently through the mid-bite, combining natural sweetness with a gentle roasted smokiness. As the crunch broke down, the profile shifted towards a savoury soy-butter character, rounding out the sweetness and bringing balance into the finish.
Overall, the flavour promise was delivered cleanly and with confidence. The sweetness of the corn was well judged and anchored by a savoury, roasted finish, making this a distinctive and satisfying variant that stands out on both flavour and texture.
This Calbee Kataage Potato Yaki Tōmorokoshi contained 60 g. It was produced in Japan and purchased in Sydney, Australia in 2026.