A flavorful crunchy texture with a kick of Sansho pepper makes for a moreish rice cracker.

Fluffy, crunchy, light arare meets richly flavored Kinako (soybean flour). New Tanba black beans from Kyoto are roasted and ground to make premium black soybean flour. This is then mixed with Wasanbon (fine-grained Japanese sugar) from Sanuki and the secret ingredient, “Nuchimasu” (Okinawan salt), to create a rich, deep taste.

Made with specially cultivated sticky rice (hiyoku-mochi) from Saga prefecture, wasanbon sugar from Sanuki, and sea salt from Okunoto; harvested using Agehama-style beach-drying methods. The carefully selected ingredients give a delectable and light sweetness, from which you will never tire. The wafer-like texture melts gently in your mouth and pairs particularly well with ice cream.

Sakura-ebi Shrimp from Suruga Bay is mixed with our rice dough and baked to create a distinctive savory taste. These crackers are finished with a sprinkle of sea salt harvested around Awaji Island; extracted by simmering to a rich brine in iron kettles for 40 hours, and then left to crystallize in cedar barrels. We hope you enjoy the combination of arare and the blessings of the sea.

These okaki are slowly baked over Kishu-binchotan (Japanese oak charcoal). They are then seasoned with tamari soy sauce, and individually wrapped, by hand, with a piece of Hokkaido Oboro Kombu (kelp). The aroma of the kombu and the crunchy texture of the okaki create a perfect harmony.

These okaki are slowly baked using Binchotan charcoal from Kishu (Wakayama Prefecture). They are seasoned with our original blend of soy sauce and hand-rolled with large sheets of seaweed. Enjoy the crispness, the smell of the sea, and the savory taste that intensifies as you chew.

Crunchy charcoal-baked okaki with a hint of soy sauce, intensified with dashi to add a bit of sweetness.

Rice dough with black sesame seeds, grilled over binchotan charcoal and lightly salted for a delicate and elegant taste.

A healthier arare made from mochi-gomerice and okara (soy pulp) adding more protein and fiber. Their lightly salty flavor will leave you wanting more.

A healthier arare made from mochi-gome rice and okara (soy pulp) adding more protein and fiber. The savory flavor of the soy sauce enhances the taste.

A healthier arare made from mochi-gome rice and okara (soy pulp) adding more protein and fiber. Serve with your favorite dip.

A combination of arare and ume plums from Aoya, Kyoto. A bite-sized, lightly-baked arare with a touch of soy sauce and a sprinkle of freeze-dried ume flakes. The pleasantly crunchy texture is followed by a balanced sour and salty taste that will blossom in your mouth.

The sweet and tangy taste of Yura Mikan (Satsuma mandarin); a specialty from Miyazu, Kyoto, is freeze-dried into a powder and kneaded into rice dough, before baking into light, fluffy rice crackers. Finished with a dash of mandarin juice, these crackers burst with a fragrant and refreshing aftertaste.

Balls of arare wrapped in white chocolate, rich with ripe strawberries from Shibuya Farm in Yawata, Kyoto. Enjoy the harmonious combination of sweet and sharp strawberries, milky smooth chocolate, and the crispy lightness of arare.

A light textured arare covered with matcha green tea flavored chocolate.

A light textured arare coated with mellow houjicha-infused chocolate.