Kaki no Tane (Kakipi): All About the Japanese Rice Crackers

“Kaki no Tane (柿の種)”, also known as Kameda Crisps or Kakipi, is one of the most famous Japanese rice crackers in overseas countries as well as in Japan.

In Japan, the spicy rice snack is commonly served with beer as an “Otsumami (おつまみ)” and often eaten with hot green tea as an afternoon snack or “Oyatsu (おやつ)“.

In fact, Kaki no Tane goes perfectly with beer since the gas and bitterness of the alcoholic drink can calm the saltiness and heat of the spicy snack, and this also applies to green tea.

Kaki no Tane (柿の種) and Kakipi (柿ピー)

Kaki no Tane or Kakipi

I am proud of Kaki no Tane because the rice cracker originated in a confectionery company located in Niigata, the Prefecture where I was born and grew up.

As the snack name Kaki no Tane literally means persimmon seeds in Japanese, the Japanese rice cracker features an orange color and crescent shape associated with a persimmon seed.

Kaki no Tane can be made not only from glutinous rice but also from non-glutinous rice. The rice dough is baked without using oil and traditionally seasoned with soy sauce and red chili pepper, making the resultant rice cracker savory and a little bit spicy in taste.

Although the reddish-orange color basically comes from red chili pepper and food colorings, some products are made without using any artificial colorings.

Kaki no Tane often comes with roasted whole peanuts, and Kakipi stands for Kaki no Tane rice crackers with those nuts.


Naniwaya Seika Ganso Kaki no Tane rice crackers

First introduced in 1925 by “Naniwaya Seika (浪花屋製菓)“, Kaki no Tane has its roots in a Senbei rice cracker that was made using a crushed mold. Naniwaya Seika is a confectionery company whose head office is in the city of Nagaoka, Niigata Prefecture.


Chocolate-coated Kaki no Tane

Canned Kaki no Tane crackers were the mainstream when I was small, but today the rice crackers are mostly sold in plastic packages and come in many varieties and flavors.

Among those, wasabi-flavored, mayonnaise-flavored, chocolate or cheese-coated ones are especially popular in Japan.

In addition to these regular varieties, Kaki no Tane is also available in various unique flavors, such as curry, Umeboshi, Takoyaki, and Yuzu-Kosho.


Kaki no Tane is one of the most beloved snack foods in Japan, so many Japanese confectionery companies are manufacturing the rice crackers, and the following 3 makers are especially famous in Japan for their Kaki no Tane products.

Naniwaya Seika (naniwayaseika.co.jp)

Naniwaya Ganso Kaki no Tane

As I mentioned above, Naniwaya Seika is the first company that released Kaki no Tane. Their Kaki no Tane products have the word “Ganso (元祖)” meaning “originator” in Japanese in the name.

Kameda Seika (kamedaseika.co.jp)

Kameda Seika, headquartered in the city of Niigata, is a leading Japanese food company well-known for its Senbei and other snack foods. The Kaki no Tane products “Kameda Crisps” sold in the United States are produced by this company.

Minoya Arare (minoya-arare.com)

Minoya Arare is a confectionery company located in Yokohama, Kanagawa Prefecture. Tomoe Brand’s Hot Kakidane Arare marketed in Hawaii has its roots in the Kakipi of Minoya Arare.

Recommended Kaki no Tane Products

Super Spicy Kaki no Tane Naniwaya Seika, Canned “元祖” Kaki no Tane  Tokai Region Limited Assorted Kaki no Tane
Recommended to those who favor super spicy snacks. Don’t try this Kaki no Tane if you don’t like spicy stuff. The original Kaki no Tane from Naniwaya Seika. This product is a canned Kaki no Tane from the old days. This product is from Kameda Seika, made up of 4 flavors: regular Kaki no Tane, shrimp, Hitsumabushi, and special wasabi.
Amazon.co.jp Amazon.co.jp Amazon.co.jp

Recommended Recipe using Kaki no Tane

I introduced these recipes before for those who don’t like Natto fermented soybeans. Actually, Kaki no Tane is also known as a food that goes well with Natto. I know it sounds crazy, but if you try the recipe below once, you will like it.

(Source: Rakuten Recipe)Kaki no Tane with Natto

Kaki no Tane and Natto
Ingredient Quantity
Natto One pack
Accompanying soy sauce One packet
Mayonnaise About 1cm
Kaki no Tane (Kameda Crisps) 1 rounded tablespoon
Shredded Nori seaweed A proper amount
Parched sesame seeds A small amount
  1. Put soy sauce and mayo in a pack of natto
  2. Break Kaki no Tane crackers into small pieces using both hands, add to the pack, and stir well
  3. Serve the natto on a plate, and before eating, sprinkle Nori shreds and parched sesame seeds
  4. Enjoy!

(Reference page of this article: Wikipedia 柿の種 )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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