The origins of okaki (rice crackers) can be traced back to the time when kagamimochi (stacked fresh rice cakes) were offered to the gods on New Year's Day. The dried cakes were later broken into pieces by hand, and eaten fried. In search of this original flavor, we met an okaki specialist who pounds the rice cakes, dries them in the sun, and hand-roasts them over charcoal. These okaki are made from kogane rice, said to be the king of glutinous rice. For the soy flavor we use traditional barrel aged Torii soy from Nanao in Ishikawa Prefecture. The grainy texture of glutinous rice paired with soy flavor offers a refined and nostalgic flavor beloved by all.
Category: Soy flavored okaki
Ingredients: Kogane glutinous rice, soy
Net Weight: 80g