Made byKameda SeikaNiigata, Japan

Kameda Kaki no Tane Rice Crackers, No Peanuts — 100g

Kaki no tane are small, crunchy rice crackers in a soy-sauce glaze with a light chilli warmth: the name means "persimmon seed", after their shape, and there is no persimmon in them.

Regular price $3.94AUD

$3.94 per 100 g
How many to add
  • Postage is calculated at checkout on the weight of your parcel.
  • Dispatched from Sydney within 2 business days.

Full shipping policy.

Why we say this

The kaki no tane brand was Japan's top-selling rice-cracker brand by value in the twelve months to August 2019, on national retail sales data collected by Intage, a Japanese market-research firm. This no-peanut bag is a later addition to that line.

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Product information

About

Kaki no tane are small, crunchy rice crackers in a soy-sauce glaze with a light chilli warmth: the name means "persimmon seed", after their shape, and there is no persimmon in them. In Japan they are normally sold mixed with peanuts; this bag leaves the peanuts out. Buy it if the crackers are the part you actually want; if you like the peanuts in the mix, this is the wrong bag.

On the pack: 亀田の柿の種 ピーナッツなし (Kameda no Kaki no Tane, Pīnattsu Nashi).

What you're getting

  • Soy-glazed and lightly spicy, a warmth rather than a burn.
  • Thin and crisp. They snap rather than crumble.
  • Made with Japanese rice only: the other two Kameda crackers we stock use a blend of Japanese and American rice.
  • Without the peanuts there is one flavour and one texture all the way down the bag, and not everyone wants that.
  • The bag reseals. That matters more than it sounds: rice crackers go soft in humid air well before they go stale.
  • Allergens: contains wheat, egg, soy and fish. We add fish because Japan's chart covers only salmon and mackerel, so the seafood extract sits in the ingredient list instead. The pack also names chicken and pork, which Australia does not treat as allergens. Read the pack's ingredient list.
  • Allergens: the factory that makes these also handles peanuts, shrimp and milk, so traces are possible. Kameda does not sell this as a peanut-safe product and neither do we. The peanuts are left out for taste, not for allergy.

These contain wheat, so they are not gluten free. The no-peanut bag is one of six sizes and flavours Kameda sells in Japan. Of the three Kameda crackers we stock this is the spicy one: the Age Ichiban is fried and rich, the Soft Salada plain and light.

Ingredients

The maker's ingredient list, translated from the Japanese pack. Anything after the break is an additive — the Japanese label lists those separately.

Rice flour (non-glutinous rice, grown in Japan), starch, soy sauce, sugar, seafood extract seasoning, hydrolysed protein, kelp extract, salt

modified starch, seasoning (amino acids etc.), sorbitol, colours (caramel, paprika), spice extract.

The printed label on the pack is always the authority on ingredients and allergens, not this page — please read it in full before you rely on our summary. If you are unsure about an ingredient, contact us.

Allergens

The maker declares:

Allergens
  • Wheat
  • Eggs
  • Soy
  • Fish
May contain
  • Crustaceans
  • Milk
  • Peanuts

Not ingredients — these are made or handled on the same equipment as this product, so traces are possible. We list every shared-equipment allergen the maker declares.

Dietary notes

The seasoning carries chicken and pork, declared on the Japanese pack, plus a seafood extract that names no species. It is not vegetarian, vegan, halal or kosher.

The printed label on the pack is always the authority on ingredients and allergens, not this page — please read it in full before you rely on our summary. If you are unsure about an ingredient, contact us.

Details
Maker
Kameda Seika
Prefecture
Niigata
Made in
Japan
Net contents
One 100 g resealable bag

Our guide

How to eat it

  • Eat them straight from the bag. They also work as a coating for fried chicken: crush a handful, about 30 g of crackers to three chicken thighs in Kameda's own recipe. With no peanuts in the bag there is nothing to sort out first.
  • Scatter a few over cold tofu, a green salad or a bowl of plain rice, where they behave like a crouton that tastes of soy.
  • Press the zip shut after each go. Humidity softens rice crackers long before they go stale: if a piece bends instead of snapping, that is damp, not age.

Real quotes from Japanese review sites (monolog), translated by us. We show no star rating from those sites.

The maker

Where it comes from

  • Kameda Seika
  • Niigata

Kameda Seika began in 1946 as a candy workshop in the Kameda district of Niigata, and has made rice crackers there ever since.

Kaki no tane joined the range in 1966, with peanuts in the bag. The mix stayed at six parts crackers to four parts peanuts for fifty-three years.

In 2019 Kameda put the ratio to a public vote. 255,903 votes came back, seven-to-three won, and the standard bag changed. This bag is the other answer to the same question: the crackers on their own.

Product facts here are checked against the maker's own page: kamedaseika.co.jp (opens in a new tab)