This is the Calbee Kappa Ebisen Nori Shio, , flavoured with aonori and yakinori alongside salt.

Each cracker measured approximately 4 × 0.8 × 0.7 cm, carrying a familiar savoury shrimp aroma not far removed from the original version. The seasoning was visibly applied as a fine dusting of white and green powder across the surface.

On tasting, the texture was crisp, crunchy, and notably light. The seaweed presence was restrained rather than assertive, but it effectively deepened the umami, oceanic character of the shrimp base. Salt played a supporting role, sharpening flavours without dominating. As the cracker was chewed, the shrimp flavour intensified mid-bite, before the structure softened and melted away towards the finish, leaving a clean, savoury aftertaste.

Overall, a restrained but well-judged variation that builds on the classic shrimp cracker profile, offering added depth and savoury complexity rather than novelty.

This Calbee Kappa Ebisen Nori Shio contained 64 g. It was produced in Japan and purchased in Sydney, Australia in 2025.