OKAKI (handmade rice cracker)

NORI MAKI (Seaweed Roll):
NORI MAKI is one of the most popular OKAKI. This OKAKI is seasoned with Miso sourced from Nagano prefecture and Yuzu (citrus) sourced from Kochi prefecture. Dried laver seaweed is sourced from Seto Inland Sea and is much higher quality and flavor than seaweed usually used for OKAKI. Fine acid taste of Yuzu (citrus) goes well with dried laver seaweed, same as Sushi, and they create excellent harmony.

MASAGO ISHI (Charbroiled Savor):
This OKAKI is developed in order to bring out the inherent excellent flavor of MOCHI rice cake. To enjoy the fine savory flavor of toasted MOCHI, this is seasoned only by salt. The savory aroma is brought by Fujisawa’s original technique. MASAGO ISHI means “cute rounded stone on the beach” in Japanese.

Ginger:
Ginger used with this ginger OKAKI is the excellent breed grown in Kochi prefecture. The breed has a strong fine aroma. If common ginger is used, the ginger aroma is masked by the strong OKAKI flavor. The excellent breed of ginger used in this OKAKI ranges from over 4 to 10 times higher than usual ginger. Before finding this excellent breed of ginger, Mr. Fujisawa had not been successful at creating ginger OKAKI. Now, this ginger OKAKI is one of the most popular items at Fujisawa Eisshohdo.

SHICHIMI (Seven Flavor Chili Pepper):
SHICHIMI means seven flavor chili pepper, which is a traditional Japanese spice blend. Fujisawa Eisshohdo chose this premium pepper from a long-established specialist shop in Kyoto. Red peppers, black and white sesame seeds, SANSHO Japanese pepper and three other seasonings are specially processed, and this process creates an exquisite and rich spicy flavor and aroma. The sharp yet pleasant flavor will expand in your mouth once you try this OKAKI.

Shrimp Fry:
Usually shrimp used for OKAKI are cheap and contain artificial color and have a bitter taste. Only the shrimp caught in Seto Inland Sea are used for Fujisawa Eisshohdo Shrimp Fry OKAKI. The price of the shrimp is 3 times higher than shrimp used for usual OKAKI. The original color of the shrimp in our OKAKI is pale red; this is the natural color of fried shrimp. The vivid red of shrimp found in low-quality OKAKI is from artificial color. Fujisawa Eisshohdo Shrimp Fry OKAKI has a special harmony of flavor and texture.

Maple:
This is developed in the motif of autumn maple in Kyoto. The natural purple color is from a very special Japanese sweet potato grown in Kagoshima prefecture. Much potato is kneaded into the MOCHI dough, so each bite is a delicious burst of sweet potato flavor. This production method of kneading the potato into the dough is not commonly used because it is not easy and requires much time and effort.

Ingredients: rice, sugar, soy sauce (including wheat and soybean), ginger, sweet potato, shrimp, seaweed, chili pepper, yuzu citrus, miso bean paste, syrup, dextrose, vegetable oil, salt, bonito flakes, monascus pigment
*Manufactured in a facility that processes crab.
Storage: Keep away from light, heat and moisture
Best Before: 6 months from production date

Though packed very carefully, it is possible for OKAKI to break because it is fragile. We can't accept reshipping or returning request due to breakage.