| Report |
I heard that Wet Rice Cracker was in the Choshi noted product, and wondered. Then, Choshi was a place of production of soy sauce. HIGETA soy sauce and YAMASA soy sauce were born to the 1600s here in Choshi, and are continuing production here even now. It is said that Choshi suits soy sauce production in climate.
And what happens? However, the gait from there to a rice cracker cannot be held. It will be a rice cracker if it is called the sweets using soy sauce. If many quantity of soy sauce is poured over a rice cracker, it will get wet and will become a rice cracker.
The Wet Rice Cracker is grilled, until just before setting rice to dough
and grilling. And it is a rice cracker of the half done type immediately
attached to soy sauce.
If a bag is opened, there will be a fragrant good scent. If it is going to break and eat a rice cracker, it cannot break by damp touch easily. If it eats, there will be the soy sauce taste considerably. The center of the damp rice cracker is white. But much soy sauce has sunk into the skin.
This is quite salty. It becomes the dish of boiled rice. A throat also gets dry. Tea is nice. The touch which drinks tea is resembled eating pickles.
| |
|
|
|
Japanese : Nure-Senbei
Article name : Wet rice cracker
Raw materials : rice, soy sauce, sugar, trehalose, sweet sake, seasoning
Maker : Ishigami
Choshi-shi, Chiba |
/ Top > Chiba
|
Wet Rice Cracker 
