When Japanese candy disappoints, though, it’s just such a bring down. And counting among the reasons for the disappointment is the cash spent (Japanese candy can be much more expensive than their American counterparts).

Crush Packaging

Bourbon, a Japanese cookie and candy manufacturer,  hasn’t really done much for me with its snack offerings. None of their products reflect their country of origin (unique, simple, elegant, colorful), besides being less sweet. If I’m eating Japanese candy, I expect to be impressed with originality and/or high quality. Bourbon doesn’t seem to have either in more than minute amounts.

Packaging

Bourbon hasn’t wowed or wooed me thus far with its packaging. It’s neither terribly eye-catching nor blindingly bad, merely average. The box for Crush is fairly sedate and mature with its goldenrod background and gold lettering. However, big points for putting graphic pictures of the product proudly on the box. Score: B+

Appearance

The twin sticks in each individually-wrapped serving reminds me rather strongly of an American candy whose name sounds awfully like “twin sticks”. Crush looks like lumpy twigs. Not impressive, but not stomach-churning either. Score: B

Texture

Crush’s texture is halfway between crispy and soft. Crisp bits are mixed into the chocolate, giving it it’s unique cri-soft texture. Score: A

Flavor

There’s the flavor of almonds, honey, and toffee in Crush, but mostly toffee. If there’s chocolate in the candy (it says there is on the box), I don’t taste it. The caramelized sugar flavor is strong, and the hint of almonds is surprising. What’s also surprising is how sweet this Japanese candy is. It’s almost too sweet, and tastes like a candy an American company might make. It’s not bad, it’s still slightly unique, but I was expecting a less sugary candy than this. Score: A-

Verdict

Crush, while good, isn’t up to the standard I’ve personally set for Japanese candy. The flavor is good, but not truly original, nor is it lightly sweetened like other candies. I might buy this again, but only if I had to get a toffee fix and a Skor was no where to be found. But really, if I’m laying down cash for Japanese candy, I’m putting my hard-earned on something colorful or quality first before I trade it in for merely meh.

Lion Cola BagPhoto Copyright © The Anime Blog

The Japanese, however, share my affection with cola candy, and how. Lion Confectionery Company is a Japanese candy manufacturer which churns out a delightful array of sweet cola offerings. To get the most bang for your buck, especially in these fun economic times, Lion has a fantastic product, Soda Kid’s Candy, which gives consumers six great cola flavors for their hard earned.

Packaging

Lion did a great job catching my eye with this loud, colorful bag. A teal background makes the other colors pop off the bag, and the shiny silver diamonds scattered through the graphics makes me think of sparkling things, like cola. Ramune Man offers me a stylized bottle of ramune, yet he looks more like he’s taunting me with it than giving it to me. Jerk.

I know exactly which flavors are nestled within the rainbow-hued foil thanks to prominent product pictures proudly presented (say that ten times fast cola- lovers!) The candies looks to be shaped in the manner of grinning, vacant-eyed chibi. Cute? Maybe. Intimidating? Slightly.

Each candy is individually wrapped, unlike Lion’s other cola candies. And thank the cola gods for that, since otherwise the candies would lump together in a mass of colorful, sticky, half melted grins.

The bold kanji and slightly threatening gang of cola mascots is meant to entice youngsters, and since it’s delighted me to no end, what precisely does that say about me? Score: A+

Lion Cola Attack! Photo Copyright © The Anime Blog

Appearance

On the bag, the candies look like marginally cute, but deformed, lil’ people, smiling vapidly, awaiting death by consumption. In reality they look more like satiny, colorful and cheerful skull and crossbones. Eat me if you dare! Score: A

Texture

The texture is at first hard, but then slowly releases frothy effervescence. The candies tingle and refresh as they dissolve at a quicker rate than other hard candies.

Score: A

Flavor

Lion is generous in their variety, giving the buyer six fun cola flavors: Grape, Apple, Lemon, Ramune (isn’t Ramune redundant if Lemon is already involved?), Cola, and Orange.

1. Grape: The grape flavor is an intense, and artificial, grape, but it definitely nails the fakey grape twist of cheap grape cola- the best kind. Perfect. Score: A+
2. Apple: Apple is like sparkling juice- clear, true and refreshing. It has a slightly bitter aftertaste, however, that quickly dissipates. It’s good, but could be better without the bitterness. Score: B
3. Lemon: Lemon is tart and very flavorful. I imagine this is what freshly squeezed lemon juice mixed with sweetened seltzer water tastes like. Score: A+
4. Ramune: Lion’s ramune (romanji for lemonade) has a strong lemon-lime kick. It tastes just like lemon-lime colas such as Sprite™, 7-Up™ and Ramune™, original. Score: A+
5. Cola: Lion makes a good cola flavor. They put enough xylitol (a natural, minty sugar alcohol) to take away the heaviness actual cola can have, which leaves a fresh taste behind. The cola doesn’t nail any major name brand cola players like the Ramune flavor does, but it still embodies cola flavor. Score A
6. Orange: Orange just isn’t doing it. It tastes marginally like orange, but it has a stronger aftertaste than even the apple. The flavor is weak and unpleasant and burns the back of my throat. This is the worst flavor of the lot. Way to bring the assortment pack down Orange. Score: D

Verdict

Except for that letdown, Orange, Lion’s Soda Kid’s Candy is a winner. The candies are strong and refreshing. And seeing as how six different flavors are packed within one inviting package, everyone will find a flavor they can enjoy!

Morinaga is the company responsible for the odd bird mascot thingie, and the products it fronts: Choco Ball Peanut, Choco Ball Strawberry and Choco Ball Caramel. Morinaga also produces the perennial favorite, Hi-Chew, among other tasty goods.

Choco Ball!

Morinaga doesn’t get much review time here on the site since they don’t pimp their goods in St. Louis nearly as much as Meiji and Glico do. In fact, this box of Choco Ball Peanut actually came from Canada, not the STL area. What gives Morinaga? No love for the Midwest, or is it just St. Louis? Let’s see if Choco Ball is all it’s cracked up to be….

Packaging
Meh, I wouldn’t look at the box twice if I were looking for a J-snack to satisfy a sugar crave. The browns, orange, yellow and red all sort of blend together- nothing pops out and says “BUY ME DAMMIT!!”. In fact, the box looks dated, as if it’s still the original design from when the candy was first introduced in the 1960’s.

This lil’ box was a gift from a friend, but I probably wouldn’t have noticed it in the store. However, the bird-thing gives me the willies in that it’s kinda uggi and not cute- a must for Japanese mascots (being cute that is). I might have noticed the box just for that.

Although the product is displayed on the box, one would be hard put to guess the halved Choco Ball is actually the peanut variety. Not good for someone with food allergies who doesn’t read kanji. So it’s okay to put “Kyorochan Fan Club” in English on the box, but not a potentially fatal food allergen? Score: C

Texture
This candy has a one-two-punch crunch in the form of a wafer coating and the peanut itself. The slightly hard chocolate coats a nice, crisp cookie layer, which has a great bite. The peanut follows up on the wafer action and delivers the final crunch. Score: A

Flavor

Choco Balls Detail

Choco Ball Peanut has a good pea-nutty flavor with a mild chocolate lead. The chocolate envelops a wafer which in turn coats the nut. Choco Ball’s chocolate isn’t as milky as I thought it would be, and is a bit waxy. It tastes a bit…cheap, but combined with the wafer and the peanut, its lack isn’t as apparent.

The wafer doesn’t add much in the flavor department, aside from adding more sugar, but it enhances the flavor of the peanut and takes the bitter edge off the nut. If the wafer wasn’t there to take one for the team, Choco Ball Peanut might not be as tasty as it is. Score: A+

Verdict
Choco Ball Peanut is a good, satisfying candy but reminds me of American candies in its quality. The wafer is a nice touch, but adding chocolate to nuts is nothing new to one who grew up on Snicker™’s and Peanut M&M™’s, which Choco is reminiscent of. However, it’s still worth buying and snacking on, though I recommend Choco Ball for the mindless variety of snacking, aka- grazing.

This humble vegetable has neatly elbowed it’s squashy way into popular food items, including ice cream and chai latte.

Pumpkin Dango!

I for one am grateful for Pumpkin’s culinary takeover and am a rabid fan of all things pumpkin. I’ve gone on a pumpkin spree like no one’s business this year, ever since the orange goodness has gone on sale at a buck a can.

I like to try new things with pumpkin every season, and since my main cooking love is Japanese desserts, I create a new, Japanese-inspired pumpkin dessert each fall. This year it’s Pumpkin Dango!!

Pumpkin Dango takes the traditional flavor of pumpkin pie, rolls it up and slides it on a stick. It’s gooey mochi filled with all the flavor of an American fave in an easy to eat Japanese snack food. What’s not to love?

Pumpkin Dango

• 1 cup mochiko (glutinous rice flour)
• 3 Tbsp joshinko (non-glutinous rice flour)
• 3 Tbsp white sugar
• 1/2 cup warm water
• orange food coloring (optional)
• 1 recipe Pumpkin An (filling), recipe follows
• 6, 4 inch bamboo skewers

Pumpkin An

• 1 cup pumpkin puree, plain
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1/4 cup packed brown sugar
• 2 Tbsp white sugar

Pumpkin Dango Details

Make the pumpkin an by placing the pumpkin puree in a piece of unbleached muslin cloth. Gather the ends of the muslin together and twist the fabric closed. Twist the cloth tightly over a clean bowl to drain the excess moisture from the pumpkin. Save the extra liquid and set aside. The pumpkin is strained enough when it can be rolled into a ball.

Place the strained puree in a small sauce pan and add the rest of the an ingredients. Cook over medium heat, adding the reserved pumpkin juice as needed to safely cook the puree without scorching it. The an is done when it becomes sticky and can be rolled into a ball. Cool the an in the refrigerator or freezer until it’s firm.

While the an is cooling, whisk the mochiko, joshinko and sugar together in a small bowl.

Add the food coloring to the water and slowly add the water a bit at a time to the flour mix. Mix with a fork at first but use your hands to knead the water the rest of the way into the dough. A fork won’t mix the ingredients together as well as your hands, and a fork will give no indication as to the true feel of the dough. Add more water until the mixture is as soft as an earlobe. Do not add too much water! Set aside.

Roll the cooled an into 18, 1/2 inch balls. Set aside.

Roll the mochi dough into 18, scant 1 inch balls. Set aside.

To make the dango, flatten a ball of mochi dough in a lightly damp palm and place a ball of pumpkin an in the center of the dough. Gather the edges of the mochi circle and pinch closed. Add a small dab of water if needed to seal the ball. Roll into a ball and set aside. Repeat.

After all the dango is rolled, skewer 3 balls onto a skewer and set it in a steamer basket. Repeat. Steam the dango on high for 10 minutes. Serve immediately.

Makes 6 Skewers

Difficulty: Moderate | Time: 1 hour| Ingredient Availability: Moderate

After rolling the filled balls into rounds, mold them into pumpkin shapes and use the middle of a skewer to lightly press ridges into the shape. Don’t press too hard, however. Adhere a green mochi-dough stem with a dab of water to the pumpkins and steam 10 minutes.

Blueberry flavor is great no matter where it comes from. However, I’m a stickler for authenticity when it comes to blueberries. I’ll let fake strawberry slide, and will even welcome the chemical tang of “grape” soda. Just don’t mess with the blueberry. Will Meiji continue its streak of epic wins, or will it lose its mega points over blueberry gone wrong?

Packaging

Meiji’s made it to first base with this classy gold, cream and blue box. The tiny blueberries and picture of the product let buyers know what they’re investing in. The cute postage stamp in the corner and the pic of Hokkaido in the background are also nice imagery and convey the inspiration for the treat. So, are blueberries native to Hokkaido and what makes Hokkaido blueberries so special…?

Each goodie is individually wrapped and is easily accessible through the lift-top, resealable tab on the box.
Score: A+

Appearance

I’ve seen Apollo before, in its mini choco/ strawberry incarnation, but blueberry is far more impressive than its minute sibling. The pretty, purple topped white chocolate confection is about an inch high and has tiny flecks of authentic blueberry embedded inside. It looks like the real deal, i.e. real blueberries (and reading the ingredient list confirms it)!
Score: A+

Texture

The texture is more chewy than melt -in-your-mouth, and reminds me of a very soft caramel melt instead of a chocolate. While smooth, the choco is still oddly chewy. The flecks of blueberry add interesting mouth feel.
Score: A

Flavor

Apollo Blueberry rounds home base with its fantastic true blueberry flavor. The first thing that hits the senses is the fruity, berry aroma. One bite backs up what the nose is saying: this is real blueberry! The white chocolate is almost insignificant compared to the berry-ness but the two are a great combo and taste like berries and cream, a real win for Meiji.

There isn’t an overwhelming sweetness to Blueberry, but it still satisfies the sugar cravings while avoiding knocking a person out from sugar shock. Too much sugar would have drowned out the natural flavor of the berries and the balance in Apollo is just right. Score: A+

Verdict

Apollo Blueberry is a delish, berry-ific offering from Meiji and has made it onto my list of “Get Your Own!” candies. The real blueberries are what made the difference in making this a home run instead of a foul. While it may be seasonal, I’ll be thinking longingly of this goody way after Hokkaido’s blueberries are gone.

Packaging

Choco & Coffee has very elegant packaging, with a salmon and burgundy gradient and English script. The kanji is in small gold letters and offsets the colors of the pretty tarts pictured on the bag. Being able to see the product in one way or another is good, and Choco & Coffee tops that with not only displaying pictures of their product, but showcasing the product itself to boot. The elegance is marred, however by two incongruities: A yellow barn and silo sketched in as background plus a tacked on green wheat stamp in the lower corner. That’s just weak. Ignoring the barn is easy, but there’s no getting around that stylized green blob. Score: B+

Appearance

The tarts/cookies are dually wrapped. Each packet contains two thin, wafers filled with either chocolate or coffee flavored cream. The tarts are rather thin, but look good enough to serve at a tea party, fanned out on a pretty silver tray. Score: A

Texture

Choco & Coffee has good texture. A nice crispness of the wafer is followed by a smooth creaminess of the filling. The balance of mouthfeel is good. Score: A

Flavor

The first bite is a tad unexpected: The cookie is lightly sweetened and the coffee variety is slightly bitter, making for an un-cookie like experience. Although it’s light on the sugar, the cookie has a hint of butter. The chocolate and coffee fillings are creamy and are also very lightly sweetened. The coffee flavor, however, is robust and the chocolate is rich, but the minimal sweetness makes this treat a bit lacking.

After partaking of each cookie separately, I ate a coffee and a choco together, the way they’re packaged. The effect is tasty, but still not a full throttle dessert. Although the little “tarts” look like dessert waiting to happen, the experience doesn’t impart much of that feeling. Choco & Coffee doesn’t satisfy a sugar yen yet has a sophistication which I imagine speaks to mature Japanese. I don’t think these lil’ tarts would be a good accompaniment to bitter tea or coffee. Score: B-

Verdict

Choco & Coffee aren’t my idea of a cookie. They make an elegant dessert-esque display, while they have chocolate and coffee included in the ingredients, they just don’t fill that sugar craving. However, they do have a mature taste which may suit those pallets which prefer lightly sweetened treats. For me though, I’ll pass on these next time and reach for the Apollo instead.

Taiyaki, literally, “grilled sea bream”, is a wheat batter-based confection, much like pancakes and waffles, filled with bean jam (anko) and grilled in a fish-shaped iron. The result is a slightly crispy sea bream-shaped goodie perfect for on-the-go munching.

If you plan on making taiyaki, you’ll need a taiyaki-ki (taiyaki mold). But if you’re simply after the flavor of taiyaki, you can also make silver dollar size cakes with the batter and fill them with anko. This confection is called dorayaki (literally, “grilled gong”, in allusion to their round shape).

I wanted a more crisp bread for my taiyaki and have tweaked a krumkake recipe I found online. This recipe yields a firm, light crust that’s not too sweet.

Taiyaki

• 1 1/4 cup flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 2 1/2 Tbs. cornstarch
• 3 Tbs. water
• 3 large eggs, room temperature
• 2 Tbs. honey (optional)
• 1 1/2 cups anko, room temperature

Sift together the flour, baking powder, and cornstarch. Set aside.

Beat together the eggs, honey, if using, and sugar till frothy and to it add the flour mixture and water. Whip till smooth.

Preheat a taiyaki-ki and brush it lightly with oil. Pour in a small amount of batter to the preheated pan, add a tablespoon of anko and more batter as necessary to fill in the details. Close and latch the pan.

Turn the heat to medium low and cook about 30 seconds then turn the pan over. Heat evenly for a minute and turn again. Repeat. The taiyaki are done when you can easily open the iron and the taiyaki are a golden brown, about 4 minutes. Serve immediately.

Makes 12 Taiyaki

Difficulty: Easy | Time: 30 minutes | Ingredient Availability: Easy

The Japanese use fillings other than anko for taiyaki. Chocolate, custard and even savory fillings are also popular additives. Use whatever you like; make it your okonomi-taiyaki!

You can make dorayaki with this recipe and add more honey to up the flavor and make it more moist. If you want, cut shapes from the dorayaki with a cookie cutter while the cakes are still warm. You can then sandwich anko between them.

There’s this weird phenomena in Japan that, for whatever reason, men can’t be seen eating unsanctioned “female” candy. They can’t grab a box of Milk Pocky or Strawberry YamYam and still be thought manly and mature. This is at least the impression I get from candy makers whenever I see “Men’s Pocky” or “Men’s Bitter Chocolate”. What the heck? Can’t men in Japan get their sugar on? Apparently, Japanese men can only eat candy that’s not too sweet nor too girlish. And the packaging must be manly and mature. Once again, this is my impression, but when I asked a male Japanese friend if my impression was correct, he said, “Usually.”

Another friend went back to Japan and brought me back this Kizami Cacao, by Morinaga. I like Morinaga. They’re not terribly inventive, but they do chocolate fairly well. So I wasn’t unhappy with my pal’s choice of native candy, he was after all, male, and men must buy candy approved by the Manly Board of Japan…

Packaging

The packaging is elegant, masculine even. The black and brown gradient background is set off by the minimal kanji and Engrish: “KIZAMI-CACAO is a real and rich taste bitter chocolate.” The product is prominently displayed life-sized in a corner. It’s a very attractive box, but the spiffy packaging doesn’t stop there. The inside is set up so the individually-wrapped chocalate wafers are handily displayed. Niiiiccce. Score: A+

Appearance

The chocolates are about an inch and a half long by one inch wide. Some manner of topping is sprinkled just below the surface of the chocolate. It’s an elegant touch. Score: A

Texture

These chocolates are super smooth without a lot of greasy mouth feel some chocolates have. The sprinkled bits are hard to identify at first but I discover they’re bits of even darker chocolate embedded within. They give Kizami some added crispness. The chocolates are already a tad crisp due to their wafer-thinness. Score: A

Flavor

Rich, but not cloying is the first impression I get from Kizami Cacao, then I’m socked with bitterness. They weren’t kidding when they labeled this stuff bitter chocolate. 63% cocoa equals really dark chocolate. Dark chocolate must have at least 35% cocoa solids to be dark and Kizami’s got almost double that. The touch of sweetness that makes this stuff “candy” finally makes an appearance and shows the bitterness to the door. My poor tongue is still numb from the first bitter chocolate I’ve eaten as I unwrap a second piece. As a dark chocolate, this is a decent candy, but it’s almost too bitter to be enjoyable. Remember, if you’re a man, you can’t enjoy your chocolate! Score: B

Verdict

Kizami Cacao is definitely a chocolate marketed towards men, but there’s no reason anyone can’t savor the bitter taste of quality chocolate. If they like really, bitter, tongue numbing chocolate, that is.

Pizza Beans seem like a bad idea. A dichotomy exists between beans (healthy and nutritious) and pizza (delicious and lard-inducing) which seems too insurmountable to overcome. Kasugai already has snacks similar to this, though.

Kasugai Pizza Beans!

Wasabi peas, fried broad beans, and coated peanuts are among Kasugais savory offerings. All three have a tasty, crisp coating which is flavored or plain. Never before, however, was pizza used as a flavor in the coating.

Not only has Kasugai created a new taste sensation, they’ve attempted to merge two opposites together! How has Kasugai done this? What diabolical deliciousness (or not) awaits me in this bag? Let’s get this Pizza Bean party underway!

Packaging

Mega points on the packaging. First off, there’s a giant slice of meaty, greasy pizza, oozing with cheese right at the top of the bag. The flavor within must be hardcore pizza for the company to boldly slap a photo of it on their packaging. The picture dissolves into a darker gradient emblazoned with kanji. Immediately below the writing is a green banner declaring “Pizza Beans With Beer or Wine“. Thanks Kasugai.

Now I know what to munch on when I’m throwing back a few bottles of merlot ^_^. I’m also informed of these beanies’ pizza bend by “Pizza taste of rich flavor“. Seriously though, the design is colorful, artfully arranged and highly informative. I know exactly what I’m getting and how it’s supposed to taste. Even if the beans taste like crap, the packaging did its job; I bought ‘em cause the bag was so attractive. Score: A+

Appearance

Far from looking like beans, Pizza Beans look like flat pebbles covered in cheese. It’s an interesting effect. Score: A

Taste the pizza flavor!

Texture

These beans have a helluva crunch. The outer coating smacks the mouth around first, followed by the satisfying crunch of the “roasted” (read as “fried”) beans. It’s the perfect amount of texture with zero greasy feel. Unlike other fried, flavored snack foods, these lil’ treats don’t leave much on the hands in the way of powder and oil. Very satisfying. Score: A+

Flavor

I expected to be greeted with the smell of pizza after opening the bag, but there’s nothing but a slight scent of old socks and seaweed. The taste however is actually kinda pizza-y. Pizza Beans have a subtle, mature flavor which hints at pizza. The first flavor to hit is the tang of cheddar cheese, followed by a hint of sugar and herbs/spices, then finishes off with some heat and pepper. The coating adds a bit of a wheat note, giving the vague impression of pizza crust. It’s not bad, not exactly pizza, but a fair attempt thereof.

I wouldn’t immediately say these beans taste like “PIZZA”, but they do taste cheesy, tangy, and wheat-y, all of which are characteristic of pizza. If anything, Pizza Beans taste a lot like cheddar Combos with some zest. Not a bad thing, and slightly healthier than the Combos.  Score: A

The Verdict

I highly recommend trying these beans. You’ll never know they’re beans and you’ll get taste and texture which beats any Western junk food, hands down.

Arare (hail stones) are made with glutinous rice (mochi kome). They can be either fried or baked, and have a crunchier texture than senbei. I like arare since they’re smaller than senbei and seem to come in more flavors as well. This particular snack, Tsuna Age Arare, is tare, “dressing” flavor.

Bon Chi Corporation is the manufacturer of today’s snack and they make all manner of senbei and arare.

Packaging

Great packaging for this snack. The green is appealing as is the bold kanji and equally bold romanji. The contrast in colors and reflective textures made this bag eye-catching in a sea of other Asian snacks. The actual arare are proudly displayed on the front and the back gives a brief description of the contents: “Japanese crispy snack. Dressing and salty taste. Good quality.” I like it when I’m informed how a particular food will taste. Score: A+

Appearance

Tsuna means “rope” and Age means “fried” in Japanese, it’s a fitting description for a snack that looks like twisted bits of deep-fried rope. The matte texture is a departure from the shiny sugar and shoyu glaze many rice crakers sport. Score: B

Texture

Tsuna age arare has a truly gratifying crunch. However, the crunch quickly melts way and becomes a greasy paste. These arare are definitely different than other rice crackers; they’re really greasy and oily. The oil sticks to the back of the throat and is too cloying. It’s actually disgusting how oily these crackers are.

One of the main reasons I like Japanese snacks is because the majority of them have a light taste and texture, even in the instances they’re fried. The grease in these rice crackers is a major turn off. I keep having to clear my throat or drink hot tea to get the oil out. My hands are also greasy. Gross. This is an unexpected find in a Japanese snack and very, very unwelcome. Score: F

Flavor

Dressing? Tare? These are supposed to taste like dressing? I wasn’t expecting a Catalina salad dressing flavor, but I was expecting some sort of vinegary tang. I’ve made many tare (dressings) and they utilize vinegars, miso, sesame, ginger and shoyu. Tuna age doesn’t even come close to any of those. One of the ingredients is vinegar powder, but it’s the seventh one listed. Vegetable oil is number two on the ingredient list. Oil wins over vinegar in this round.

These lil’ nasties remind me strongly of the American snack, Bugles. They taste like greasy, deep fried corn snacks, but there’s no corn in tsuna age. So there’s vinegar, but I can’t taste it, and there’s no corn and yet I taste corn…Score: F

Verdict

I’m very unhappy with this Japanese snack. It’s disgusting and nasty. This Japanese cracker is just like many American junk foods, right down to the grease and lack of sophisticated flavor. Even prior arare, which have let me down in the flavor department are way, way better than this. I’d rather eat shoyu and sugar then these icky deep fried concoctions.