Organic Japanese Brown Rice Crackers - Black Pepper & Tamari

OrganicVeganGluten Free

• Product Info
• Nutritional Info
• How to Use
• Producers Story

• 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.
  

  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, 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.

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  Product Code: JCC0103.040A
• • Low Fat
  • Source of Fibre

  • 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

• On its own or with a dip

  Store in a cool, dry place
  

• 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.