The allure of KitKats from Japan

Remember when I met with my wonderful editor and she had just come back from Japan armed with goodies?

Well, we have finished eating said goodies and since I had promised my dear friend Shannon that I would share my impression of these funky Japanese KitKats, here we go, from top to bottom:

  1. Sakura with Roast Soy Bean – I’m intimately familiar with all things soy bean and I couldn’t taste any soy bean flavor at all, which is not necessarily a bad thing for most people. The cherry blossom scent is faint, more of a memory of a scent, like something from a dream. That is definitely preferable to a strong taste which is why I don’t like things flavored with rose water. I don’t like things that taste like perfume, but this sakura flavor is subtle and dreamy.
  2. Matcha – Even though I’m a green tea fan, having drank it practically from the time I could drink liquids from a cup on my own, I’m not usually fond of matcha. But, the matcha flavor here is mild and good for people not familiar with it or those, like me, who don’t care much for it normally.
  3. Wasabi – I was the most eager to try this because I wasn’t sure how they would make it work, and I was pleasantly surprised. It’s almost like when sea salt is lightly sprinkled on chocolate or cookies. The human palate seems to like a juxtaposition of sweet and savory. While not savory, wasabi tends to remind your taste buds of savory and it paired very well with the sweetness of the white chocolate.
  4. Banana – It doesn’t say banana on the (upside down) “Easter Break” bar, but I think that’s what Rachael had told me it was. Banana flavored desserts tend to taste like eating a bad scratch-and-sniff sticker, so I usually don’t care for it. But because the flavor of this is so subtle, it was actually good even if it was more like vanilla cake than Banana KitKat.
  5. Peach – This KitKat tasted somewhat artificial but I still enjoyed it because I like all things peach. Since, like all the other bars, the flavor doesn’t hit you in the face, the artificiality isn’t egregious.

Like many Japanese things, these KitKats have a delicate subtlety that makes any flavor pleasing. If you took the covers off and served them side-by-side, you’d be hard-pressed to guess which one is what flavor. But they are all very tasty and I’m so tickled my editor likes me enough to share the precious few she bought on vacation with me. Thank you, Rachael!