Ingredients: Brown rice* (58%), whole black sesame seeds* (29%), tamari soya sauce* (13%) (soya beans*, water, sea salt). *organically grown.
Product weight: 40g
These light and crispy, gluten-free Japanese crackers are baked to perfection. A delicious way to enjoy organic wholegrain brown rice, mineral rich sesame seeds and naturally aged tamari. Our second generation family producers use the highest quality ingredients, traditional recipes and time honoured processes to produce these authentic wholesome snacks.
We’re delighted that our Organic Brown Rice Crackers have been commended in the Food-to-go category at the prestigious FreeFrom Food Awards 2014.
This is what the judges had to say: “Look great – good crunch – excellent texture. Lovely ingredients.’ ‘Innovative product – good to see a gluten and dairy free version of a Japanese snack.”
|Typical values||g per 100g|
|of which saturates:||2.6|
|of which sugars:||0.8|
|Typical values||g per 100g|
|Calcium:||304 mg (38% DRI*)|
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.
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.
Sesame seeds and tamari are added. Sesame seeds suppress the smell of brown rice bran and adds a delicious aroma to the crackers.
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.
we open a pack of the Clearspring rice crackers, I say again ‘we must learn how to make these’ but every time we just end up buying more packs because they are really really good and we haven’t a chance.
That’s all really. They are incredibly clean in terms of ingredients and they are very very delicious. And exactly delicately crunchy enough.
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