This is the Tohato Nutty Kogashi Caramel, made with three types of nuts — almonds, hazelnuts, and coconut — and containing 1% kogashi (deeply caramelised) caramel paste.

Each bag contained ten individually sealed cookies. Each piece was a rounded square measuring approximately 5 cm across and 4 mm thick, with a golden to dark brown crackled surface. Beige and deeper brown flecks from the nuts and their skins were clearly visible throughout. The aroma was distinctly nutty and darkly caramelised.

On tasting, the thin cookie delivered an immediate, firm crispness that carried through the entire bite. Warm nut flavours emerged at once, supported by a sustained crunch. The hazelnuts and almonds contributed structure, offering a firm bite and a toasty warmth that anchored the profile. As it developed, a dark, almost burnt — though intentionally so — caramel character came forward, lending depth rather than bitterness. When paired with the coconut, these caramelised notes evoked the crispness and flavour profile of a roasted coconut cookie such as Cơ Sở Bánh Kẹo Thái Bình Bánh Dừa Nướng, with its concentrated sweetness and toasted coconut richness. A subtle savoury undertone tempered the caramel, preventing excess sweetness. The interplay of toasted nuts and deep caramel lingered well into the aftertaste.

Overall, this was a thin, well-baked nut cookie defined by its generous nut content, pronounced roasted caramel character, and satisfyingly crisp texture.

This Tohato Nutty Kogashi Caramel contained 40 g (4 g x 10 pieces). It was produced in Japan and purchased in Sydney, Australia in 2026.