鳴海屋

PHILOSOPHY

Crispy and crunchy. From the moment you pop one in your mouth, the texture and authentic flavor of rice shines through. This sensation is our starting point. An experience from which you will never tire, no matter how often you indulge.

In the 100 years of Narumi-ya’s cracker-making history, we have been part of Japan’s evolving Fuudo (our natural environment and cultural landscape). Our crackers embody these elements: we use rice nurtured by the soil, water, and sun of Japan; paired with flavorful ingredients harvested from our seas and mountains.

By focusing on delicious ingredients, like Japanese rice, we aim to share the richness and diversity of the ingredients themselves, with people around the world and future generations. Collaborating with a number of producers across Japan, we are launching exciting new and tantalizing rice taste-sensations, to offer alongside our wide variety of traditional rice crackers.

We believe the smile that comes from each delicious bite is the power that connects people to each other, to farming and to life.

OUR METHOD

Listening to the Music of the Ingredients for Over a 100 Years. And for a 100 Years More.

Delicious arare and okaki (rice crackers) starts with delicious rice dough. This has been our core belief since Narumi-ya’s inception.

The elasticity of freshly made rice dough and its ability to rise when baked can only be achieved by the underlying power of quality ingredients. Quality ingredients may not always be conspicuous but they can definitely be tasted. The more you taste, the more the flavors fill your soul.

That's what real taste is all about. That's why we are honest with our ingredients, and why we continue to work with great care and attention to detail.

Thanks to our secret recipe the more you chew, the more the flavors blossom.

01.Making Mochi

To make strong, good quality mochi (rice dough), carefully selected Japanese sticky rice is soaked in water overnight, cooked in cypress steamers, and pounded. The secret of the delicious umami flavor is to use the whole rice grain to make the dough instead of rice flour.

02.Cooling and Shaping

The smooth rice dough is then put into molds and allowed to cool slowly for a day or two. The rice dough is then cut and shaped into small arare or larger okaki.

03.Drying

Where possible, arare and okaki are dried naturally. Each type of cracker has a different optimum moisture content, which also depends on the temperature and humidity of the day, so experience and intuition are essential.

04.Baking and Seasoning

To achieve the ideal texture for each type of cracker, we use four different types of oven, including traditional charcoal baking. And in the pursuit of Kodawari, (perfect balance and harmony) between delicate and rich flavors, we add seasonings sourced from our travels across Japan.

NARUMIYA PREMIUM

What is「Narumi-ya Premium」?

Our arare and okaki would not be possible without healthy agriculture. Narumi-ya Premium is an initiative promoting a future with sustainable production by forging closer face-to-face relationships with our producers.

This Premium Collection introduces stories of the amazing Good Things found on our travels around Japan: from soy sauces to salts. Starting with just a few of these many treasures, we will gradually introduce more discoveries for your taste-travels with us. All Good Things harvested from our lands and seas, not to mention our key ingredient - rice.

LINE UP - PREMIUM

「Narumi-ya Premium」 Collection

Black Bean Kinako Arare

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.

Wasanbon Okaki

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.

Salted Shrimp

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.

Charcoal-baked Kombu Maki

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.

Charcoal-baked Norimaki

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.

New

FRUITS ARARE - Ume Plum

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.

New

FRUITS ARARE - Mandarin

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.

New

FRUITS ARARE - Strawberry

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.

鳴海屋