Calbee Co., Ltd. is once again celebrating its long-standing relationship with Hokkaido through the release of its popular “Jagaimo-do Scallop and Kombu Umashio Flavor” potato chips. Set to hit shelves on September 2, 2024, these chips are a testament to the region’s rich agricultural history, made exclusively with Hokkaido-grown potatoes and produced at Calbee’s Hokkaido factory.
Hokkaido is known for its high-quality potato production, with the region supplying approximately 80% of the domestic potatoes used by Calbee. This deep-rooted connection began in 1969 when Calbee’s Hokkaido factory, originally the Chitose Factory, began operations. Since then, the company has worked closely with local farmers to ensure a stable supply of potatoes, perfectly suited for potato chip production. In 1980, Calbee further strengthened this bond by establishing Calbee Potato Co., Ltd., which has been instrumental in supporting local potato cultivation for over 40 years.
Hokkaido’s Agricultural Excellence
Hokkaido’s cold climate and fertile soil create ideal conditions for potato farming. Calbee’s commitment to using locally sourced potatoes aligns with their dedication to supporting regional agriculture. In 2020, Calbee formalized this commitment by signing a partnership agreement with Hokuren, the Hokkaido Agricultural Cooperative Association, to promote the development of Hokkaido’s agricultural products.
This year’s “Jagaimo-do Scallop and Kombu Umashio Flavor” chips reflect Calbee’s ongoing dedication to showcasing the best of Hokkaido. The chips combine the region’s renowned potatoes with the rich umami flavors of scallop and kombu (kelp), both of which are staples of Hokkaido cuisine. The seasoning is a salt-based flavor, catering to the local palate that traditionally favors simple yet flavorful dishes.
A Product Rooted in Hokkaido Tradition
First launched in 2022, the “Jagaimo-do” line was created as a tribute to Hokkaido’s deep connection to potato production. The brand was developed by a team with strong ties to Hokkaido, ensuring that every detail, from the ingredients to the packaging, reflected the essence of the region. The limited seasonal availability of the product, running from autumn through the following May, further highlights the importance of fresh, locally harvested potatoes.
This year marks the third iteration of this successful product. While the recipe remains unchanged, Calbee has redesigned the packaging to better express the product’s deep connection to Hokkaido. The new design features a glossy map of Hokkaido, emphasizing the local origin of the ingredients and the craftsmanship behind each bag of chips.
Calbee’s “Jagaimo-do Scallop and Kombu Umashio Flavor” potato chips are more than just a snack—they are a celebration of Hokkaido’s rich agricultural heritage. By prioritizing local ingredients and honoring traditional flavors, Calbee continues to support and promote Hokkaido’s farming community. As the product returns for its third season, it not only brings a taste of Hokkaido to consumers but also reinforces the importance of local production in sustaining Japan’s food culture.
