Miki Kanoh, a media rep for Nestlé Japan, said the constant evolution of flavors is down to a convenience store model that requires stores to bring in new products every two to three weeks.
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Many of the flavors focus on different regions, cities, and seasons, mimicking regional specialties like hojicha (roasted green tea) in Kyoto, ogura toast (red bean sandwich) in Tokai, and yahataya isogoro (a spicy, bitter pepper) from Shinshu.
There are also more out-there flavors like baked potato, melon and cheese, wasabi, and vegetable juice!
