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Pringles’ Butter Caramel flavor is making its anticipated return to Japan after a decade, following rave reviews in South Korea. Japanese fans are buzzing on social media as they await the sweet, buttery flavor’s release on November 11, just in time for winter snacking.
Butter Caramel Pringles Returns as a Winter Treat, Promising Sweet, Buttery Indulgence
After receiving enthusiastic reviews in South Korea, the Pringles Butter Caramel flavor is poised to make a splash in Japan. Pringles, a well-known global brand sold in over 140 countries, offers a variety of flavors, though not all are available worldwide. This limited-edition release has generated significant excitement among Japanese fans, many of whom have heard about the flavor's popularity in South Korea.
Social media has played a crucial role in amplifying the buzz around Butter Caramel, with numerous posts and videos showcasing the sweet flavor. Those who have yet to taste it are eager to try it once it hits Japanese shelves. Interestingly, this flavor was previously available in Japan a decade ago, and now it is set to reintroduce itself to a new generation of snack enthusiasts.
Described as a luxurious treat, the Butter Caramel flavor promises a rich combination of buttery and sweet caramel notes that create a melt-in-the-mouth experience, making it a perfect snack for the winter season. While it is suggested that the chips can be enjoyed on their own or paired with alcoholic beverages, some skeptics remain unsure about its compatibility with drinks, particularly after a previous sweet snack and whiskey pairing didn’t convince them.
The highly anticipated Pringles Butter Caramel will be available in stores across Japan starting November 11, 2024, and fans are ready to indulge in this nostalgic yet novel flavor.
Nikka’s Azuki Bar Highball Brings a Sweet Twist to Whiskey, Embracing Japan’s Frozen Snack Trend
In a September report, Japanese brands frequently share creative serving suggestions and recipes on social media, adding a twist to classic flavors. A recent example comes from Nikka, a major whiskey producer in Japan known for both high-end and affordable products. Three years ago, in honor of Azuki Bar Day on July 1, Nikka shared an inventive recipe for an “Azuki Bar Highball,” a drink incorporating a frozen bar of azuki (sweet red beans) as a substitute for ice.
This concept draws on a recent trend in Japanese bars of using frozen snacks to chill drinks instead of traditional ice cubes. A popular version involves dunking a Garigari-kun ice pop into Zhuhai (a shochu-based, carbonated cocktail). Nikka’s take on the trend combines azuki's earthy, subtly sweet taste with whiskey’s bold flavors.
Curious about the combination, I gathered the ingredients to recreate the Azuki Bar Highball. According to Nikka, the recipe calls for a two-to-one ratio of carbonated water to whiskey, with one frozen Azuki Bar to chill and flavor the drink. Though whiskey’s strong taste doesn’t always pair well with other flavors, its occasional compatibility with sweeter notes like cola or chocolate suggests that azuki’s flavor profile might be a match.
