If you’ve been to an onsen resort in Japan, you’ve probably tried onsen tamago, eggs slow-cooked to runny perfection in the nutrient-rich waters of local hot springs. While the unusual texture and reported health and beauty benefits make these immensely popular with visitors, nobody has thought to capture and reproduce the flavour of hot spring eggs. Until now.
Curious for a taste, we went hunting and picked up a bag of the limited-release chips. Would they have a pungent, sulphur-like aroma? Or could this be as refreshing as a dip in onsen waters? Come with us as we find out!