This is the Koikeya Karamucho Niku Umwasabi.

The pieces were slivers approximately 2–5 cm in length and 1.5 mm in thickness, with a golden-yellow hue, traces of potato skin, and a distinctly savoury, meaty aroma.

On tasting, the fries offered a crisp lightness and a satisfying crunch due to their thickness. However, their small size and uneven lengths made them somewhat cumbersome to eat by hand and better suited to utensils such as chopsticks or a spoon. The wasabi flavour appeared immediately as a sharp prickle upon first contact, followed by a rich, flame-grilled meaty note that anchored the body of each bite alongside the mellow sweetness of the potato. The wasabi’s tingle intensified through the second half of each mouthful, merging with the meatiness and culminating in an aromatic, almost sinus-clearing finish.

Overall, an enjoyable flavour pairing with a lively wasabi character, though the small chip format limited convenience.

This Koikeya Karamucho Niku Umwasabi contained 92 g. It was produced in Japan and purchased in Sydney, Australia in 2025.