Japanese Kit Kats: Science Class Continues

A few days ago, we had a little science lesson. Remember way back when, when we learned about why cookies do what they do? Today, science class continues, with the experiment to end all experiments.

Let me back up. Every morning, with my eggs and peanut butter toast, I do what every responsible adult does: watch the news. Okay, just kidding. Instead, I watch Food Network’s and Tastemade’s snapchat stories. Like. Clockwork. Well, sometimes, on Tastemade’s snapchat story, there is a woman named Emmy Cho. She samples unique Japanese snacks on camera, and commentates with her thoughts. One day, she tested a variety of Kit Kats.

Now, you may be thinking, “Kit Kats? What is there to experiment with? White chocolate versus milk chocolate? Mini versus King Size?” You have no idea. Upon watching her video and then researching the heck out of this later, I found out that the Japanese have over 300 varieties of what I thought was an American candy. In fact, in Japan, Kit Kats are sold in high end department stores and specialty shops throughout the country. Entire stores, just dedicated to freaking Kit Kats. Some of them can even be baked to change the texture! Clearly, I had to get my hands on some of these guys. Thanks to Amazon and Ebay, that wasn’t too difficult of a task. What was difficult however, was trying to translate the flavors from Japanese when I received them. After some intense Googling, I found that in my variety box of 16, I got:



Now, any valid experiment needs a few things. First, qualified scientists. After searching high and low, I found the best of the best.

Professor Mia
Professor Maggie
Professor Erin
Professor Val
Professor Val

Effective experiments also involve data of some kind. To make this pretty darn legit, we scored each candy on a 24 point scale. (That’s how serious we were.) Bars could earn up to four points in the categories of:

untitledAfter establishing our criteria, it was time to feast.


We gazed, we smelled, we tasted, we giggled way too intensely at our excitement in the process. Through it all, decisions were made, and I can now publish our results. There were some winners, some in-betweeners and some Kit Kats that should honestly be locked away for all of eternity. Essentially, we scored them, averaged them, and then ranked them based on their score and then our real life feelings.

Obvious Winners: the BAKEABLE Sweet Potato and Raspberry.


The aromas and textures on those were unbelievable. The Sweet Potato was crispy and chewy at the same time, while the smell wafting from the oven as it baked caused us to sit like you see below, for an embarrassing amount of time.

“You is warm, you is toasty, you is Japanese, you is a Kit Kat. Don’t ever let nobody tell you different.”

Obvious Losers: Pancake and Apple. Both were so promising…initially. The Pancake flavor had a damn bunny on it, while the Apple smelled like Fall, for goodness sake. But the taste of both? No. No. No. 

Another noteworthy flavor: Hokkaido Melon. It was surprisingly refreshing and summery!

It all ended in a sugar craze induced search for more international candy to experiment on next. And, there may have been a search or two for flights to Japan thrown in there as well. Hey, to be a good scientist, one has to go to the source! …Let’s revisit that later. Until then…

Stay tuned and stay hungry,



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