This is the Calbee Kataage Potato Kansai Dashi Shōyu. Kansai-style dashi is traditionally made with a base of kombu (kelp) and katsuobushi (bonito flakes).

The chips were thick-cut, approximately 1 mm in thickness, though relatively small in size, ranging from 3 to 4 cm in diameter. They had a golden yellow hue and were coated in a fine white and beige seasoning. The aroma was intensely umami-rich, with deep bonito and kombu notes that were immediately enticing.

With a snappy crunch reminiscent of kettle-cooked chips, they began with a subtle sweetness from the soy sauce, followed by the rich, savoury flavours of kombu and bonito. The bonito, in particular, intensified towards the finish, delivering a bold oceanic umami alongside the deep, earthy potato flavour. The soy sauce, kombu, and bonito notes lingered pleasantly in the aftertaste.

These chips offered a flavour that truly needed to be experienced rather than described—deeply savoury, perfectly balanced, and highly addictive. They are chips that could easily become a favourite.

This Calbee Kataage Potato Kansai Dashi Shōyu contained 63 g. It was produced in Japan and purchased in Sydney, Australia in 2024.