Is this texture even though it is non-fried?!! , It features a crispy texture that is baked while cracking the surface of the rice cracker.
No chemical seasoning is added to enhance the Japanese-style soup stock. The cracks are soaked with soy sauce specially made by Kingodo, giving it a deep taste.
Uruchi rice (domestic), rice oil, soy sauce (including soybeans and wheat), corn starch, sugar, starch syrup, protein hydrolyzate (including soybeans), bonito extract (including wheat), yeast extract, kelp extract / emulsifier