Calbee and the casual-gourmet French chain Ore no French will release an “Uni and Dried Roe Kyokujo Cream Sauce” potato chip flavor on March 21.
The “Ore no” series of restaurants boasts a unique concept: By doing away with all the niceties of typical gourmet restaurants, such as spacious dining areas, unfailingly polite and classically trained servers, and chairs, the chain serves up gourmet meals devised or prepared by renowned chefs at just a fraction of the price you’d typically expect to pay.
It’s this exact dynamic of delicious and kind of crusty that sort of makes “Ore no French” — the company’s French fusion lineup of restaurants — and Calbee, the Japanese potato chip maker, a match made in heaven. And in fact, the two entities have just announced their third release in a collaborative potato chip series, this time introducing “Uni and Dried Roe Kyokujo Cream Sauce” potato chips due to hit shelves on March 21.
The flavor was specially conceived by the head chef of the Kagurazaka area location of Ore no French, Yousuke Yamazaki, and contains real powdered uni and mullet roe.
Sriracha fanatics around can now enjoy their favorite condiment in a new form. Seattle-based company Pop! Gourmet Foods has recently partnered with Huy Fong Foods, the makers of the original Sriracha, for a line of foods actually made with the hugely-popular sauce.
Already selling Sriracha-infused popcorn, the two will also be releasing potato chips, along with croutons, tortilla chips, hummus and more, all incorporating the Huy Fong product. The most versatile offering to come out of the partnership will be a powdered spice mixture made from a base of dehydrated Huy Fong Sriracha. The chips will be available April 8 for $4 USD, and the powdered Sriracha will be available April 20 for $5 USD. All products will be available in Kroger supermarkets and Bed Bath & Beyond stores.
For more information, visit Pop! Gourmet Foods.
Some of our readers are undoubtedly aware that we here at RocketNews24 are quite fond of Kit Kats. And while we’re used to seeing the popular chocolate snack in an array of interesting flavors, we have to say we were genuinely intrigued when we heard about “bakeable” Kit Kats last year, as were many other Kit Kat fans across Japan, judging from the fact that the unique sweet attracted enough attention to be turned into pizzas. Now, the bakeable Kit Kats have returned, and in a new flavor to boot! Of course, we weren’t about to be kept away from such sweetness. Join us as we try the new “Bake ‘N Tasty Mini Kit Kats Cheesecake Flavor” (Kit Kat Mini Yaite Oishi Cheesecake Aji)!
When we heard that a new version of the bakeable Kit Kats had come out this week, we naturally rushed to the local supermarket in search of the snack.
▼ Sure enough, we found the new Kit Kats being sold for 256 yen (US$2.15) for a bag containing 13 mini pieces.
▼ Last year’s bakeable Kit Kats were in a custard pudding flavor, and this time, as it says on the package, it’s cheesecake! The illustration of the toaster oven also makes it clear that these Kit Kats are meant to be baked.
▼ Toasting the Kit Kats should turn them golden brown like this:
▼ On the back of the package, there were instructions on how to bake the Kit Kats.
▼ You place the Kit Kats on the toaster tray after covering it with aluminum foil …
▼ … and turn the toaster on to heat for two to two and a half minutes. Once the surface starts to turn brown, the Kit Kats apparently can get burned quite quickly, so you’ll need to be careful not to heat it for too long.
▼ We opened the bag …
▼ … and the mini Kit Kats came individually wrapped in cute green and white checkered packages.
▼ The Kit Kat looks like just regular white chocolate before it’s toasted.
▼ We turned on the heat and waited …
▼ … and they were done in just minutes!
▼ Beautiful! Now we were ready to taste them.
So, now that the Kit Kats were toasted, how did they taste? They had a delightful texture, crispy and light, and although we maybe could taste the chocolate more than the cream cheese, the flavor was definitely enjoyable. And the sweet smell of warm toasted chocolate and cheese was indeed wonderful enough to make our mouth water even before tasting the actual treat.
Nestle Japan had actually previously sold a baked type cream cheese Kit Kat from the Kit Kat Chocolatory shop, which we tasted last year along with the pudding flavored bakeable Kit Kats. Having tried both, we thought that last year’s Chocolatory cream cheese Kit Kats had more of a cheese flavor, while these new cheesecake flavor bakeable Kit Kats seemed to be sweeter, and perhaps closer to how you might expect a typical “chocolate” snack to taste.
That doesn’t change the fact that we think the new Kit Kats still make a highly tasty treat. Plus, their small size makes them very convenient to eat as a quick snack. There’s apparently also a smaller package containing just three of the mini Kit Kats available exclusively at convenience stores, so if you’re in Japan this spring, you may very well come across this newest offering from Nestle Japan, in which case we wish you sweet and happy toasting!
Last year, something beautiful came to Japan. It was only here for a short while, but in that time, it left a deep impression on many people. And while we were sad to see it go, it’s time to dry our tears, because this spring, it’s coming back again!
So, all excited for cherry blossom season? That’s great, but what we’re actually talking about right here are Kentucky Fried Chicken-flavor potato chips.
Once again, Japanese snack company Calbee is teaming up with the world’s most famous fast food fried chicken outfit. Whereas last year’s version was billed as “Colonel’s Crispy-flavor,” this new batch of fried chicken-inspired fried potato slices emulates the taste of KFC Japan’s honenashi Kentucky paripari umashio, or Boneless Kentucky Crunchy Delicious Salt flavor.
We’re a little puzzled by the “Boneless” part of the product name, since we don’t recall any bone-like flavors in the KFC chips we tried last year. In more specific terms, Calbee says the chips draw out the natural deliciousness of chicken with a simple mixture of salt and pepper, so you can be assured that they make use of at least those two of Colonel Sanders’ 11 herbs and spices.
In a rarity for Japanese snack foods, Calbee is leaving pricing up to individual retailers. The larger, 83-gram bags are available exclusively at Japanese convenience storesstarting March 2. A smaller 58-gram bag will go on sale March 16, and both packages will include a coupon for a discount on an order of Boneless Kentucky Crunchy Delicious Salt chicken at KFC locations in Japan, in case munching on the chips has you craving the real deal.
Earlier this week, Twitter user Near 13 had what she described as an Otsukare Party, a casual celebration with coworkers or classmates to mark the end of a project. For the meal, each member of the group brought something to eat or drink, and given the wide variety of pre-made food available in Japan, it’s likely most of the participants stopped by the supermarket on the way to the party.
One of Near 13’s friends, though, brought a homemade dish. Although semantically, we’re not sure if you can use the word “dish” to describe a whole loaf of bread, which is what it looked like the friend was offering to share.
But hey, home-baked bread is probably tastier than the store-bought variety, right? Still, with 10 diners to split the loaf between, it might have been considerate to slice it ahead of time, don’t you think?
Actually, Near 13’s friend did make exactly one lengthy cut along the top edge of the loaf. If she’d done anymore, though, it would have ruined the surprise when she removed the crust to reveal this:
It turns out the entire loaf was packed with sandwiches made from the bread that had been hollowed out of it. Looking inside, we can see Japanese standbys such as ham and egg sandwiches, plus others with what appear to be cucumbers, smoked salmon, and even strawberries and cream (the last being a popular item in Japanese convenience stores).
Although coffee and gelatin aren’t typically associated with Japanese cuisine, the popular dessert called “coffee jelly” was actually created in Japan during the Taisho period (That’s over 100 years ago!). As you might expect, the dessert consists of gelatin that has been flavored with black coffee and sugar.
Curious culinarians abroad are in luck! The dog/human chef duo over at YouTube channel Cooking with Dog show us just how easy it is to make this delicious Japanese treat at home.
First-time indulgers of coffee jelly may be surprised by the consistency of this dessert that tastes like a fresh cup of coffee. But don’t let that throw you off! Coffee jelly is a wonderful dessert, especially perfect for summer, but great any time of the year. All you’ll need is fresh coffee beans, sugar, gelatin powder, whipping cream, and some cocoa powder to sprinkle on top. We’ll let Francis the dog and his cooking partner take it from here:
YouTube commenters who have tried the recipe say it’s especially delightful with sweetened condensed milk and cinnamon or vanilla ice cream in place of whipped cream. You don’t even really need to dress it up at all; eating coffee jelly all by itself is just as good!
Although the above picture might look like something out of a nightmare, these crackers are very real and on sale in Nagano Prefecture, Japan.
It’s a senbei, which is a Japanese style of rice cracker, that in this instance, has had a bunch of wasps added to it for flavor or…health or something. We don’t know why exactly but we recently had the pleasure of sitting down with a bag of wasp crackers, only to find that they actually weren’t nearly as horrifying as you might expect.
They were only partially horrifying.
■ “Popular in Japan”
These crackers recently surfaced on the website 9GAG when someone posted a picture of one with the heading “So apparently this is quite popular in Japan… I give you the nope-cake!”
The image triggered feelings of disgust and fear from all who saw it, either from the plentiful wasps inside the snack or filthy fingernail holding it.
“Oh fak, there’s a cookie among my bees.”
“Those are some big chocolate chips (I hope).”
“Enough food for today.”
“Japanese ppl…f#@ked up.”
“I thought that was Pikachu roadkill.”
As many other comments pointed out, these really were not at all famous in Japan. However, there are some pockets here and there around the country that have a custom of eating insect foods. The wasps used in these crackers (Vespula flaviceps or Kurosuzume bachi) are farmed in certain parts of central Japan for human consumption. Their larvae in particular is said to be eaten with rice.
■ Best served with a bucket
Thankfully, the wasps in my crackers didn’t look nearly as big as the ones in the 9GAG photo and my fingernails weren’t nearly as dirty. However, those were the only two silver linings in this assignment.
I decided to set my table with what I felt were the necessary tools. First, I made sure to have a bucket to puke in. Then I put out a plate and napkin, because I’m not a savage after all. Finally, I got a bottle of whiskey to make my brain stop yelling at me not to go through with this.
Normally I don’t encourage drinking at work, but when your job is eating wasps, it’s always Miller time.
The wasp crackers were sold in packs of two, which I think is almost obnoxiously presumptuous of the makers. Upon opening them up there was an unusual odor. It wasn’t really disgusting, but it wasn’t terribly appetizing either. The smell reminded me of the food I used to feed my pet tropical fish as a kid.
I stared at the crackers for a good few minutes just to make sure they weren’t going to suddenly reanimate like I kept envisioning they would. Then, I went in for a bite.
The sweet and slightly savory taste of the senbei cracker was firmly present and to be honest I could barely taste the wasps at all. Feeling more confident, I went in to a second bite, this time from a spot more densely packed with wasps.
This time I could get a better sense of their taste and texture. They were very much like raisins but had a slightly acidic and bitter taste to them. In other words, they tasted burnt, which I guess made sense since they were baked in a cracker.
However, I can’t say it was a bad taste. It certainly was a disgusting sensation to bite down on something round and squishy and know that it must have been either a head or an abdomen, and when a wing or a leg got stuck between my cheek and gums it wasn’t the best feeling in the world. But in the end, those were more just figments of my own squeamishness rather than anything truly disgusting about the wasps themselves.
Crackers filled with wasps aren’t that bad at all, but they aren’t very good either. Personally, I will probably never eat them again. However, I could absolutely see them as an acquired taste that some people could get into after eating a bag or ten. They’re probably really healthy, too, and full of protein and whatnot, but I’m in fairly good shape so I’ll pass.
And so I give wasp-filled crackers from Nagano Prefecture 19 stars out of 44 which means you can probably forgo the puke bucket and whiskey but it also probably won’t be love at first taste. If you want to try some you can order them from the Amazon link below where two bags of 12 sell for about 2,000 yen (US$17).
Wasp Crackers from: Alps no Sora Jibachi Senbei – Mount Takei Saburo Shoten(Amazon)
Source: 9GAG (English) via Yurukuyaru (Japanese), Mie University (English)
Photos: RocketNews24 unless otherwise noted
While there are many videos of Americans reacting to Asian food and pop culture, the reversal is less common. Now a new YouTube series called “Korean Girls React” flips the Americans-react-to-Asian-culture video trend on its head.
In this video, Korean girls taste American snacks for the very first time and give their honest opinion of it. The snacks include Goldfish, Poptarts, Rice Krispies, salt and vinegar chips, Twizzlers, Cheez-Itz and Warheads.
While there were obviously many different opinions, a couple of interesting trends emerged. Most of the girls agreed that the poptarts tasted too artificial. One girl even complained that “it tastes like a candle.”
Rice Krispies seemed to be a favorite amongst most of the girls whereas the twizzlers and warheads were very, very unpopular.
One thing that viewers all over the world should be able to relate to are the complaints that the snacks were too unhealthy or fattening, followed by later admissions that the snacks are too addicting to be left uneaten. Ah, the power of junk food!
When I was young, I spent most of my Saturdays at my grandmother’s house, secretly picking flowers off her houseplants, overfeeding her goldfish and eating up all her snacks that she would get from Chinatown. I say “all her snacks,” but my grandma really only had two snack foods in her cupboard — one was the family pack lemon puff biscuits, which always tasted dry and slightly artificial, and the other was Garden coconut wafers, which I knew had been laying around for a while. See, to save money, my grandma would buy the wafers in these big metal tins, which would take forever to finish. And for that reason, all the Garden wafers I’ve ever eaten at my grandmother’s house always tasted a bit stale. Still, I opted for the wafers over the biscuits.
I had a very specific method of eating the wafers. Because I was only allowed to have a few per visit, I would split the wafers into individual layers, so that it would seem like I had a whole lot more to eat than there actually was. As a kid, I would do this to all of my snacks, just to prolong my time with them. Sounds kind of silly, right?
But it’s funny how when I share these stories with my Asian friends, nearly all of them reciprocate with their own stories. My friend Timmy from Taiwan would freeze his lychee before eating them like little frozen popsicle balls. And my college classmate Grace, who grew up in Brooklyn, would take Haitai French Pie cookies, eat everything except the middle, and save the center apple pie filling for her last bites. “Always the last two bites because that was how the center fit perfectly into my mouth,” she says.
Of course, my love of Asian snacks didn’t end as a child. As a college student, the Japanese fruit gummy candies — you know, the ones that come in apple, kiwi, strawberry and lychee — were my ultimate companions for late night studying. A small confession is that I would bring them into the library as well. (An even bigger confession is I’ve prob- ably brought a snack into every library I’ve ever been in — and the culprit snack was usually Asian. I know, I know, but it’s hard to walk away once you’re in the studying groove.) Anyway, any “library snacker” can tell you that the hard part is not sneaking the snacks into the library, but eating them in silence. That takes skill, especially when you’re eating those crunchy rice crackers.
Now as an adult, I still find myself watching TV and curled up next to a bag of prawn crackers or snacking on the latest red bean, green tea and sesame Pocky. To this day, Asian snacks remain a comfort food for me. So here’s my own attempt at recreating that magic with a homemade Choco Pie recipe.
– 1 1/4 cup cake flour
– 1/2 cup sugar
– 1 egg
– 1/3 cup milk
– 1/2 tsp baking powder
– splash of vanilla extract
– 1/2 cup Marshmallow Fluff pr marshmallow creme
Chocolate Ganache Coating:
– 8 oz chocolate chips
– 1 cup heavy cream
1. Preheat oven to 325 degrees Fahrenheit.
2. Make batter by mixing dry ingredients into the wet ingredients.
3. Fill whoopie pie pan or muffin tin with 1/4 inch of batter.
4. Bake for 10-12 minutes or until cakes turn golden brown on the underside. Let cool. (Tops may still look pale.)
5. Meanwhile, prepare ganache by bringing a cup of heavy cream to a boil.
6. Immediately remove from heat and pour on top of chocolate.
7. Whisk till smooth. Set aside.
1. Cut tops off cake so that the surface is flat.
2. Spread about a teaspoon of marshmallow filling on the cake. Top it off with another cake, making sure the golden brown sides are exposed.
3. Place the assembled cakes on a wire rack with a sheet pan underneath to catch the ganache. Pour a small amount of ganache on top of each of the assembled cakes until the tops and sides are cov- ered. A spatula may be needed.
4. Let it set in the refrigerator for 30 minutes before serving.
– Story and photos by Christina Ng
This story was originally published in Audrey Magazine’s Fall 2014 issue.