This is the Koikeya Farm Umami Kobare Suji Aonori.

The chips were thick, crinkle-cut, varying in size from approximately 4–6 cm in diameter. They had a pale yellow hue, with the skins left on at the edges, and were generously coated in green aonori seasoning. The aroma was immediately savoury, rich with seaweed-driven umami.

On tasting, the surface delivered an assertive yet well-judged seaweed umami from the head of each bite. The deep ridges provided an audible, satisfying crunch while also holding the seasoning effectively. Both the umami intensity and the crunch carried consistently through the bite. The retained potato skin contributed an extra depth of potato flavour, lingering into the finish alongside a very subtle background warmth.

Overall, a highly balanced chip that excels in texture and flavour integration, with a refined seaweed umami and robust potato character; clearly superior to Calbee Potato Nori Shio and well worth repurchasing.

This Koikeya Farm Umami Kobare Suji Aonori contained 5 g. It was produced in Japan and purchased in Sydney, Australia in 2025.