Organic
Vegan
Gluten Free
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May contain traces of crustaceans.
Ingredients: Brown rice* (89%), tamari soya sauce* (8.5%) (soya beans*, water, sea salt), green nori sea vegetables (1.8%), black sesame seeds*. *organically grown.
Product weight: 40g
These light and crispy, gluten-free Japanese crackers are baked to perfection. A delicious way to enjoy the benefits of organic wholegrain brown rice, green nori sea vegetables and naturally aged tamari. Our second generation producers use the highest quality ingredients, traditional recipes and time honored processes to produce these authentic wholesome snacks.
Product Code: JCC0104.040A -
- Low Fat
- Source of Fibre
- Low Sugar
- Low in Saturated Fat
Nutritional Information
Typical values g per 100g Energy kJ: 1614 Energy kCal: 381 Fat: 2.6 of which saturates: 0.8 Carbohydrate: 79 of which sugars: 0.6 Fibre: 4.2 Protein: 8.3 Salt: 1.3 Dietary Status
Gluten Free Free of Added Alcohol For an explanation of the claims made above please click here
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On its own or with a dip
Store in a cool, dry place
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In 1952 our family producers set up their business to produce Karinto, a traditional Japanese sweet snack in Himeji, west Japan. They then diversified into producing rice crackers 4 years later.They have since become well-known as a 100% Organic Brown Rice Cracker producer and were inspired by the philosophy of the macrobiotic diet in 1961. They use the highest quality ingredients, traditional recipes and time honoured processes to produce these authentic wholesome snacks.
Production Process
The process starts with 100% organically grown brown rice. The brown rice is slowly and carefully processed and steamed to make a dough. This process takes three to four times longer than when using white rice. The dough is then cooled with water and the texture is carefully checked by hand.Green Nori Sea Vegetables and Tamari are added.
The dough is then moulded into rice cracker shapes.
The crackers are slowly dried on a net for more than half a day to reduce their moisture content and left overnight to settle. They are then dried again using far-infrared dryers for another night to remove the last of the moisture. This long and slow drying process has a significant influence on the finished product. Finally, they are baked in an oven to make these light, delicate and crispy crackers.
In 1952 our family producers set up their business to produce Karinto, a traditional Japanese sweet snack in Himeji, west Japan. They then diversified into producing rice crackers 4 years later.
The process starts with 100% organically grown brown rice. The brown rice is slowly and carefully processed and steamed to make a dough. This process takes three to four times longer than when using white rice. The dough is then cooled with water and the texture is carefully checked by hand.
The crackers are slowly dried on a net for more than half a day to reduce their moisture content and left overnight to settle. They are then dried again using far-infrared dryers for another night to remove the last of the moisture. This long and slow drying process has a significant influence on the finished product. Finally, they are baked in an oven to make these light, delicate and crispy crackers.Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.