This is the Calbee Kataage Potato Shiroebi, made with 0.02% shiroebi shell powder sourced from white shrimp from Toyama Prefecture, and shiro shōyu (white soy sauce) produced in Aichi Prefecture, designed to reflect a distinctly Chūbu regional flavour profile.

The chips ranged from 2 to 4 cm in diameter and measured approximately 2 mm in thickness. Each had a golden hue and was dusted with a fine white powdered seasoning. The aroma was rich, blending the sweetness and savouriness of soy sauce with the unmistakable scent of shrimp.

On tasting, the chips delivered a consistently firm and satisfying crunch characteristic of thick-cut potato chips. The flavour of white soy sauce appeared immediately, offering a delicate sweetness that subtly echoed the flavour of shiroebi. This was followed by a deep umami with gentle salinity that developed across the palate. In the latter half of each chip, the shiroebi element became more prominent, imparting a pronounced oceanic note that rounded out the overall profile. The flavour was carefully layered, balancing the refined sweetness of both the shiro shōyu and shiro ebi against the richness of the potato, creating a cohesive and indulgent experience.

Overall, a layered, umami-rich chip with regional precision and a luxurious crunch—an easy choice for repurchase.

This Calbee Kataage Shiroebi contained 63 g. It was produced in Japan and purchased in Sydney, Australia in 2025.