Umami Kushi’s potato chips are unreasonably crunchy.
Umami Kushi’s potato chips emit an unreasonably satisfying crunch as gently explosive as their curry chicken flavor—seemingly lab-designed to pair with local IPA. Which they kind of are: when Harold Fields, the Rainier Beach okazu pan specialist, set up a kiosk inside Métier Brewing Company’s taproom, he got to work developing a savory snack that customers could grab quickly.
Umami Kushi’s stuffed buns combine the culinary techniques and flavors Fields learned eating and training in Japan with those he knew from living in New Orleans. As he set out to translate that combination into a potato chip, he used the beer-drinking
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