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Japanese Snacks Pack Rice Superlatite Treat Food Crackers Low price Crispy

Japanese Snacks Pack, Rice Crackers, Japanese Food, Crispy Treat

$16

Japanese Snacks Pack, Rice Crackers, Japanese Food, Crispy Treat

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Product Description

rice crackersrice crackers

FRESH TASTES ! RICE CRACKERS FROM JAPAN !

A set of 3 premium selected Japanese Okaki rice crackers. Made from Mangetu-mochi glutinous rice and using water from Lake Biwako. Okaki rice crackers are steamed and baked in a Japanese traditional method at by the experts of Okaki. Homemade tastes with no color additive, no preservative and no chemical seasoning.

3 packs! selected flavors!3 packs! selected flavors!

PREMIUM SELECTION OF 3 KINDS OKAKI JAPANESE RICE CRACKERS

- HATSUSHIMO SWEET OKAKI RICE CRACKERS -

It covered with sweetening granulated sugar like snowflakes. The combination of soy sauce and granulated sugar creates a mild and elegant taste. A fine Japanese snacks choice for family and also children.

- ISOBE SEAWEED OKAKI RICE CRACKERS -

A representative Japanese rice cracker snack that rolled with Ariake Seaweed. It has a crispy texture with a fragrant soy sauce flavor. The flavorful taste of seaweed and soy sauce leave in your mouth and increase your appetite.

- KAKINOTANE SHICHIMI SPICY OKAKI RICE CRACKERS -

Another representative Japanese rice cracker snack that often served on the table as an accompaniment to drinks. It seasoned with Shichimi (Japanese Chili) which includes 7 kinds of Japanese spices. This Kakinotane goes very well with Japanese sake, beer and also wine.

crispy! amp; delicious!crispy! amp; delicious!

CRISPY ! FLAVORFUL RICE CRACKERS !

These crispy and flavorful Okaki Japanese rice crackers are perfect choice for an appetizer or as an accompaniment to beer, sake or other alcohol beverages. You can try dipping the rice crackers with various kinds of cheese to create your own new flavor. We hope you enjoy a good Japanese snacks time with our premium selection of Okaki rice crackers.

VARIOUS GENTLE FLAVORSVARIOUS GENTLE FLAVORS

ELEGANT TRADITIONAL JAPANESE SNACK FOR YOU

Glutinous rice is considered as a luxury food in Japan. It is traditionally eaten during New Year and other festive occasions. Okaki rice crackers are made from glutinous rice and it has tasteful flavor. Nowadays, there are various kinds of Okaki such as Black Bean Okaki, Cheese Okaki, Kinako Okaki and Shrimp Okaki. We selected 3 premium flavor of Okaki for this set of Japanese snacks.

OKAKI TIMEOKAKI TIME

MADE FROM SOFT STEAMED RICE. ENJOY OKAKI TIME !

Okaki rice crackers are made from fluffy steamed glutinous rice. Then baked to a crisp and dipped in Japanese soy sauce with rich umami flavor. The roasted aroma of the soy sauce and the crunch of the rice is a great combination. It is a high quality traditional Japanese snacks that fully packed with the flavor of Japan.

try delicious premium Okaki from Japantry delicious premium Okaki from Japan

TRY DELICIOUS PREMIUM OKAKI FROM JAPAN

3 Premium Okaki rice crackers are made with the utmost care and attention to detail. Okaki rice crackers are produced from glutinous rice. For farming delicious glutinous rice, the condition of the“good water and rich nutritious nature” is significant.

Our Okaki is made from Mangetu-mochi glutinous rice. Mangetu-mochi glutinous rice made from using rich nutritious water of Lake Biwako, is known for its thick and sweet flavor texture. They’re focusing on the natural environmental condition for glutinous rice farming, with the traditional method of Japan’s rice making, they attempt to provide better circumstances for the farming glutinous rice.

This Okaki is manufactured from Izushi in Hyogo Prefecture, is known for its beautiful castle town in greenery nature. The famous Shiraito Waterfall is nearby, and the local delicious soba noodles are famous here, with the natural surrounding environment.

Over the years, Okaki has become even more delicious. Hope you all enjoy our Okaki.

Japanese Snacks Pack, Rice Crackers, Japanese Food, Crispy Treat

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Advisory Board

  • David Chelmow, MD, Leo J Dunn Professor and Chair, Department of Obstetrics and Gynecology, Virginia Commonwealth University Medical Center
  • John Geibel, MD, DSc, MSc, AGAF, Vice Chair and Professor, Department of Surgery, Section of Gastrointestinal Medicine, Professor, Department of Cellular and Molecular Physiology, Yale University School of Medicine; Director of Surgical Research, Department of Surgery, Yale-New Haven Hospital
  • Lars J Grimm, MD, MHS, Assistant Professor, Department of Diagnostic Radiology, Duke University Medical Center
  • James Lee, MD, Edwin K and Anne C Weiskopf Associate Professor of Surgical Oncology, Chief, Endocrine Surgery, Vice Chairman, New Media, Founder, COACHmed, Department of Surgery, Columbia University Medical Center
  • David J Maron, MD, FACC, FAHA, Clinical Professor of Medicine (Cardiovascular), Director, Preventive Cardiology, ISCHEMIA Trial Co-Chair/PI, Stanford University School of Medicine
  • Arlen D Meyers, MD, MBA, Professor of Otolaryngology, Dentistry, and Engineering, University of Colorado School of Medicine
  • Kathy D Miller, MD, Professor of Medicine, Indiana University School of Medicine, Co-Director, Breast Cancer Program, Indiana University Simon Cancer Center
  • Thomas M Wheeler, MD, FCAP, Chief of Pathology and Laboratory Medicine, Baylor St Luke's Medical Center; WL Moody, Jr, Endowed Chair and Professor, Senior Vice Chair, Faculty Group Pathology Practice, Department of Pathology & Immunology, Baylor College of Medicine