Dried Kelp Dried Kelp Dried Kelp

Made by roasting carefully selected Hokkaido soy beans and kelp. This is a product where you can really feel the quality of the ingredients. Uses 100% Toyama riceIngredients from carefully selected production areas.Our traditional manufacturing process

Headquartered in the Fukumitsu district of Nanto, which extends over Toyama Prefecture's Tonami plain, one of Japan's leading rice producing areas, Hinodeya Seika Sangyo Co., Ltd. has continued producing arare, kakimochi and senbei crackers since its founding in 1924.
With its philosophy of "often copied, but never equaled", the company has worked to produce products that can't be imitated by its competitors. Insisting on high-quality, locally produced ingredients, it has held fast over the years to its traditional labor-intensive manufacturing methods.
We will continue to uphold the production of genuine rice crackers, with their aromatic flavors reminiscent of times gone by.
No compromise on ingredients
The words of the company's founder, Nobuyuki Kawai.
These encompass the company's founding spirit, that "there are many similar products in the world, but we will make products that other companies can't imitate."
When we talk about products that other companies can't imitate, we mean products that use the finest raw materials, delivered while they are at their most flavorful.
That is why we use exactingly chosen ingredients from specific production sites in our products.
We will continue to use selected materials to provide safe, secure and delicious products to the customers.
- Rice (Produced in Toyama Prefecture): high-quality and Delicious "Toyama Rice"
- Shiroebi Japanese glass shrimp (produced in Toyama Prefecture): Jewel of Toyama bay
- Kelp (produced in Hokkaido): Selected Hokkaido kelp
No compromise on production - our traditional manufacturing process
High-quality groundwater
A factory with the fragrance of steamed rice in the air, ringing to the sound of it being pounded.
Our company steams glutinous rice to create "okowa" sticky rice. The reason behind this is that we place great importance on the fragrance of the rice. By pounding the steamed okowa, its texture and firmness begin to change. Through this kind of laborious work, we continue to produce genuine rice crackers, with their flavors reminiscent of times gone by.
2016, 2017 Supermarket trade show, rice cracker fair in Taiwan, Grazia, five-star shop souvenirnationwide Kishi Asako selection, Sarai delicious senior high school student Yoko Minamida recommendation, nicola nationwide questionnaire of female students