This is the Koikeiya Strong Soukai Honwasabi, made using honwasabi produced in Azumino, a city in Nagano Prefecture.

The chips varied in size from 4-6 cm in diameter with a 1 mm in thickness, a golden yellow hue with green and beige seasoning flecks and a mellow, refreshing wasabi aroma.

On tasting, the initial contact delivered a savoury umami profile, with soy sauce and sesame oil evident at the surface. The chips fractured with an audible crunch, driven by the crinkled structure. Through the mid-palate, a deeper oceanic layer developed, led by kombu and bonito, carrying a rounded, dashi-like character. In the latter half, the wasabi became more prominent, introducing a clean, rising pungency. The finish combined lingering umami with a light wasabi heat. With repeated consumption, the wasabi accumulated to a sinus-clearing intensity, which began to override the underlying soy and kombu notes. Texture remained consistently crisp, with the ridged surface reinforcing both crunch and seasoning distribution.

Overall, a crinkled chip with layered dashi umami and a progressively building wasabi heat that rewards slower consumption.

This Koikeiya Strong Soukai Honwasabi contained 53 g. It was produced in Japan and purchased in Sydney, Australia in 2025.