I'm Eating What?! Wakabato Kani Chips
|Photo by Riki Altman|
The verdict is still out on this bag of goodies I picked up at an Asian market, though. Mostly devoid of taste, wakabato kani chips (or so they're called on the
translated label on the package's backside) were mainly created for entertainment value, I suspect. They're made of corn starch, palm oil, rice powder, shrimp, crab, sugar, salt, amino acid, natural color, baking powder, and a whole lot of air. A dicey blend, at best.
Within seconds of the chip touching my tongue, sugary sweetness came across, followed closely by a hint of seafood. Kinda strange. I learned if I bite quickly enough, the chips are extraordinarily crunchy. But if I wait too long, the flavor evaporates and the chip goes soggy and soft like... well, you know what other pinkish things sometimes do that. Yet just for fun, let one chip sit on your tongue. You'll experience an exploding sensation better than Snap, Crackle, or Pop can deliver. Even if they were naked.