Potato chips that do not get your fingers all powdery developed by Calbee and Tokyo Banana
Since the dawn of the potato chip, humanity has struggled to fully control it. Like the Sirens of Anthemoessa, they draw them in with their delicious flavors and crunchy textures, only to leave them ruined on the rocky shores of stained papers and greasy game controllers.
They have tried to overcome this using technology with cute names such as Poterapper and Potechinote, but maybe this approach has been backward all along. Perhaps They shouldn’t be trying to change the way They eat potato chips but change the very nature of the chip itself.
The powders in the picture are just to visualize the flavors and are not actually sprinkled on the chips
This brand of potato chip uses a revolutionary KGT manufacturing method, in which KGT stands for "Ko Ga Tenitsukinikui" or "hard to get powder on hands" in English.
Dried bonito fish and kelp
The first step involves making extra-thick-cut chips, as this is important for the chip to hold the "oishisa no shizuku" or "globs of deliciousness." These globs are essentially condensed versions of regular chip flavor powder but have been crafted under the supervision of the highly-rated Tokyo eatery Hiroo Onogi to create four varieties.
Shellfish broth and sea lettuce
Japanese pepper and miso
Beef broth and wasabi
Unfortunately, these chips are a little hard to come by. They can be purchased from the Japanese online snack retailer PAQ to MOG or from a very limited number of brick-and-mortar stores.
The official Jaga Boulde shop is in the Gransta shopping area of Tokyo Station. Meanwhile, Jaga Boulde will be sold at Grand Kiosk in Shin-Yokohama Station from 1 to 17 November. Following that, a special pop-up store will appear in the Seibu Department store in Ikebukuro, Tokyo, from 17 to 25 November.
The Ikebukuro location