JAPANESE SNACKS: “Snakku” Care Package

Our Japanese Snacks: “Snakku” Care Package takes you on a journey through Japan’s highest-quality, artisanal snacks with a mix of traditional rice crackers and other unique snacks made from surprising and delightful bases and flavors.

Includes a full length English brochurewith product descriptions and producer stories.

HONENYAKI SENBEI (RICE CRACKERS) (NEGI (SPRING ONION) AND MISO & NORIMAKI (Seaweed))
Prefecture: Saitama
Producer: Kitayama Seika
Ingredients:Negi and miso:Uruchi rice (domestic), soy sauce, miso,negi (spring onion), sugar, starch, kelp extract, shiitake mushroom extract, dried bonito powder, yeast extract, salt; Norimaki (seaweed):Uruchi rice (domestic), soy sauce, sugar, starch, kelp extract, shiitake mushroom extract, seaweed, dried bonito powder, yeast extract, salt (both include soy and wheat)
Size: 1 x 25g cracker per flavor (2 crackers total)

These senbei (rice crackers) are made from a special type of thick yet soft, domestic rice known as Uruchi rice. The rice is polished, dried for 12 hours, then double-baked to enhance its flavors and add a beautiful brown color. The shape of each cracker is unique as skilled craftsmen make them one by one by hand.

SHICHIMI (SEVEN SPICE) BROWN RICE OKAKI (MOCHI CRACKERS)
Producer:Seijibe
Prefecture:Chiba
Ingredients:Glutinous brown rice, rice oil, tamari soy sauce, shichimi (seven spice blend), konbu (kelp) powder
Size:70g 

Dense, crunchy and then chewy, these special okaki are made from salty tamari soy sauce, umami-rich konbu (kelp) and shichimi, Japan’s iconic seven spice blend which includes spicy chili peppers for heat, citrus for zest, and seaweed to add salty umami.

SANSHO ARARE (SPICY JAPANESE PEPPERCORN RICE CRACKERS)
Producer:Kuramaan
Prefecture:Kyoto
Ingredients:Glutinous rice (domestic), tamari soy sauce (includes soybeans and wheat), sugar, sansho (Japanese pepper), konbu (kelp) stock, bonito stock
Size: 80g

These bite-sized arare showcase the noticeable citrus flavor and surprisingly strong spice of sansho (Japanese peppercorn), which are tiny seeds similar to Szechuan peppercorns. The addition of tamari soy sauce, konbu and bonito add deep salty, umami flavors with a hint of sugar for balanced sweetness. The resulting crunchy then chewy cracker, which is firm baked, not fried, is the perfect blend of citrus sweet spice!

AKAMOKU (SEAWEED) KAKINOTANE 
Prefecture: Kanagawa
Producer: TAC21
Ingredients: Glutinous rice (domestic), organic tamari soy sauce (Aichi prefecture), malt starch syrup (Kagoshima prefecture), akamoku (seaweed) powder (Kanagawa prefecture), salt, spices, bonito powder (domestic), shiitake mushroom powder (Kumamoto prefecture), kelp powder (Hokkaido) (includes soy and sesame)
Size: 35g

Kakinotane are a popular type of rice cracker made from glutinous mochi rice. These kakinotane are seasoned with organic tamari soy sauce and other traditional Japanese seasonings to create a sweet and spicy umami filled snack.

KIRAZU (SOYBEAN PULP) CRACKER
Prefecture: Aichi 
Producer: Otoufu Koubou Ishikawa
Ingredients: Flour [wheat (domestic)], raw sugar, rapeseed oil, okara powder [soybeans (domestic)], salt, leavening agent (baking soda) (includes wheat and soybeans)
Size: 100g

Kirazu (soybean pulp) is made from soaked and ground soybeans that have been strained in a cloth bag to make soy milk and tofu. The leftover pulp is beige in color and has almost no taste so it can easily absorb the flavors of the other ingredients it’s mixed with. 

These unique crunchy kirazu crackers are homemade using 100% domestic soybeans and local flour from Aichi Prefecture. The crackers have a slight sweetness from the raw sugar, which is balanced with dash salt. They are gently fried in non-GMO rapeseed oil creating a crispy cracker with a fragrant flavor.

KONNYAKU (KONJAC) CHIPS (SACLLOP FLAVOR)
Producer:Aszac Foods
Prefecture:Nagano
Ingredients: Konnyaku (konjac) (domestic), reduced starch syrup, seafood extract, yeast extract, salt
Size: 80g

These unique chips showcase konnyaku’s signature chewy texture. Konnyaku, or konjac, is a Japanese food made from a special yam/taro that grows in the mountainous regions of Japan. It also has almost no taste and instead takes on the flavors of the ingredients it’s combined with. Here it showcases the noticeable, salty and umami seafood flavors of scallops which are enhanced the more you chew.

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.