I tried to eat "Loose Ikebana Restaurant 's Stubborn Potato Kishu's Plum Taste & Kyushu Wakuiku Soy Sauce Taste" which reproduced the hand-potted potato at the time of its founding

The potato chips are the main product Lake Keiya reproduces the hand-fried potato chips which was made in the 1950's at the time of farming recipe manufacturing "Stubborn potatoes". Such an exquisite crispy feature stubborn potatoes, from February 16 (Monday) 2015 to "Plum tree of Kishu"Kyusyu Wakuchu soy sauce taste"Will be released. Since I got ahead of it, I tried comparing Japanese-style new taste.

Product information | Stubborn powdered potato | Koikuya Co., Ltd.
http://koikeya.co.jp/gankoage/item.html

Get stubborn potato 's Kishu plum flavor and Kyushu soup with soy sauce flavor.


Pink color package is Kishu plum flavor.


"Stubborn five cloaks" are stated, and in the end it is said that "you should cut off at once in the end".


At the time of its founding in the 1950's, we reproduced the potato chips of Lake Ikebukuro, which was fried using a pot.


Used Kishu southern high plum.


Looking at the raw materials, potatoes are used in Japanese-style materials such as potatoes (potatoes), plum meat powder and kelp.


I tried to empty it on a plate.


Pink and green powder like plum blossom appears on the surface.


When eating, potato chips feels umami of soup, along with a slight plum sour and salty. Just chewy, Calbee'sRubber potatoI felt it was about the same hardness.


Kyushu Sukuukui soy sauce is a warm color system, a package reminiscent of the color of soy sauce. This area is limited release of Kyushu, Okinawa, Chugoku and Shikoku.


Veteran established in Oita prefectureFundokin Oil Oilof"Golden purpleI am using Koiwara soy sauce. Sweet taste like Kagoshima soy sauce is characteristic of Kyushu soy sauce.


The raw materials used are the same potatoes as Kishu plum flavor, powder soy sauce, konbu extract powder and bonito.


I put it on a plate, it was dark brown chips. As for plum flavor, powder paste etc. are not sprinkled.


Kyushu Wakamui Soy Sauce taste has a strong taste of soup, but it matches sweet salty soy sauce. It's region limited, but Calby'sKansai Soy Sauce FlavorIt feels like I made it a bit more sweet. Eating food is also crunchy and there is a response to eating, even if there is no "stubborn five cloaks" it seems to eat at a stroke.


I tried comparing them side by side. Left is Kishu plum flavor, right is Kyushu Sukuukui soy sauce taste. Because the seasoning was quite different, even among the editorial staff, it was divided into "plum school" and "soy sauce school", but neither was popular enough soon to disappear.


In addition, stubborn potato "Plum Taste of Kishu" and Kyushu, Okinawa, Chukyo Shikoku Limited "Kyushu Umakuichi Soy Sauce" will be released from Monday, February 16, 2015. Only plum flavors of Kishu prefix has been released on February 2nd at convenience stores nationwide.