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Ingredients: Brown rice* (88%), tamari soya sauce* (6.1%) (soya beans*, water, sea salt), concentrated grape juice*, black pepper* (1.6%), black sesame seeds*. *organically grown.
May contain traces of crustaceans.
These light and crispy, gluten-free Japanese crackers are baked to perfection. A delicious way to enjoy the benefits of organic wholegrain brown rice, black pepper 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: JCC0103.040A
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- Low Sugar
- Low in Saturated Fat
Nutritional Information
| Typical values |
g per 100g |
| Energy kJ: |
1558 |
| Energy kCal: |
368 |
| Fat: |
2.8 |
| of which saturates: |
0.8 |
| Carbohydrate: |
75 |
| of which sugars: |
4.1 |
| Fibre: |
4.2 |
| Protein: |
8.5 |
| Salt: |
1.5 |
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.
Black Pepper 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.
Organic
Vegan
Gluten Free
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.