This is the Kamoi Food Burdock Chips Ume Katsuo. It used the pulp of kishū ume and domestically produceed bonito flakes.

The chips were thick-cut, about 1 to 1.5 mm thick, with elongated shapes resembling burdock root. They were dusted with purple  ume seasoning and salt crystals, and emitted a mild fried aroma.

On tasting, the burdock chips had the crunch and crispness of very thick potato chips, but with little burdock flavour initially. Instead, the first flavour was sweet ume, followed by a subtle savoury katsuo note. The burdock flavour emerged in the second half of each bite as an earthy nuttiness, with some pieces having a bittersweet aftertaste. As you continued to chew, the fruity, slightly sharp acidity of ume and shiso became more prominent, before finishing with a sweetness reminiscent of stevia. Overall, these chips were enjoyable, though we would have preferred a bolder katsuo flavour and a less pronounced sweetness.

This Kamoi Food Burdock Chips Ume Katsuo contained 24 g. It was produced in Japan and purchased in Sydney, Australia in 2024.