These bite-sized arare showcase the noticeable citrus flavor and surprisingly strong spice of sansho (also known as 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 cracker, which is firm baked, not fried, is the perfect blend of citrus sweet spice! In its third generation, Kuramaan was established in 1931 by a founder who apprenticed under the famous okaki maker, Masuda Eishodo. To ensure the freshest taste, Kuramaan polishes only the required amount of mochi rice each day, which is then steamed and pounded using the same methods from almost a century ago. Because of this, the rice has a natural sweetness, is fluffy and airy, and maintains its natural flavor when baked. The crackers are then flavored with the highest quality ingredients. The entire process is done by hand with the condition of the rice dough being constantly monitored.
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.
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