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Production Flow Chart
| 1 | Ingredients (Sticky Rice) | 7 | Cooling |
|---|---|---|---|
| 2 | Rice Milling | 8 | Cutting (Forming) |
| 3 | Rice Washing | 9 | Drying |
| 4 | Rice Soaking | 10 | Baking |
| 5 | Steaming | 11 | Seasoning, Final Drying |
| 6 | Rice Pounding | 12 | Packing |
Product：Kosenmai
| Protein | 6.2 | g |
|---|---|---|
| Fat | 1.6 | g |
| Carbohydrate | 84.1 | g |
| Ash | 1.1 | g |
| Sodium | 380 | mg |
| Water | 7.0 | g |
| Energy | 376 | kcal |
Product：Yakko
| Protein | g | |
|---|---|---|
| Fat | g | |
| Carbohydrate | g | |
| Ash | g | |
| Sodium | mg | |
| Water | g | |
| Energy | kcal |
Product：Isoarare
| Protein | g | |
|---|---|---|
| Fat | g | |
| Carbohydrate | g | |
| Ash | g | |
| Sodium | mg | |
| Water | g | |
| Energy | kcal |
Kosenmai│Yakko│Isoarare
These bite-size rice crackers are known
as arare in Japanese.
as arare in Japanese.
| 1 | Ingredients (Rice) | 7 | Forming |
|---|---|---|---|
| 2 | Rice Milling | 8 | Primary Drying |
| 3 | Rice Washing | 9 | Secondary Drying |
| 4 | Rice Soaking | 10 | Baking |
| 5 | Milling | 11 | Seasoning, Final Driying |
| 6 | Kneading and Steaming | 12 | Packing |
Product：Usuyaki Senbei
| Protein | 6.1 | g |
|---|---|---|
| Fat | 6.5 | g |
| Carbohydrate | 84.0 | g |
| Ash | 2.4 | g |
| Sodium | 429 | mg |
| Water | 2.2 | g |
| Energy | 429 | kcal |
Product：Goma Senbei
| Protein | g | |
|---|---|---|
| Fat | g | |
| Carbohydrate | g | |
| Ash | g | |
| Sodium | mg | |
| Water | g | |
| Energy | kcal |
Usuyaki Senbei│Goma Senbei
These are thin rice crackers called Senbei
in Japanese.
in Japanese.
| 1 | Ingredients (Peanut) | 7 | Drying |
|---|---|---|---|
| 2 | Dredging Kanbaiko, flour | 8 | Cooling |
| 3 | Roasting | 9 | Packing |
| 4 | Forming | ||
| 5 | Final Roasting | ||
| 6 | Seasoning |
In a process known as dredging, kanbaiko* and wheat flour are sprinkled on sugar syrup-moistened peanuts in a large revolving drum, after which the peanut is roasted and seasoned. This dredging step gives peanut crackers their distinctive crunchy coating.
* A fine flour made from spring-harvest mochi (sticky) rice that has been steamed and dried.
Product：Midori Mame
| Protein | 12.0 | g |
|---|---|---|
| Fat | 10.7 | g |
| Carbohydrate | 72.2 | g |
| Ash | 1.5 | g |
| Sodium | 269 | mg |
| Water | 3.6 | g |
| Energy | 433 | kcal |
Product：Kosuzume
| Protein | g | |
|---|---|---|
| Fat | g | |
| Carbohydrate | g | |
| Ash | g | |
| Sodium | mg | |
| Water | g | |
| Energy | kcal |
Product：Koban Mame
| Protein | g | |
|---|---|---|
| Fat | g | |
| Carbohydrate | g | |
| Ash | g | |
| Sodium | mg | |
| Water | g | |
| Energy | kcal |
Midori Mame│Kosuzume│Koban Mame
These are peanut crackers called Mame-gashi
in Japanese.
in Japanese.