Cheese Kakidane : Kaki no Tane rice cracker coated in cheese

Kaki no Tane (柿の種) is a classic Japanese rice cracker known as Kameda Crisps ( in countries outside of Japan. The rice cracker features being a little bit spicy because it is flavored mainly with soy sauce and red chili pepper. It has a crescent shape kind of like a persimmon seed as the snack name literally means “persimmon seed”.

Kaki no Tane (柿の種)

The classic Japanese rice cracker, Kaki no Tane originated in Niigata, the prefecture where I live, and is widely enjoyed in Japan as an “Otsumami (おつまみ)“.

Kaki no Tane comes in many varieties and some are coated in some food. For example, chocolate is a typical coating for Kaki no Tane. In addition, actually there is one more popular coating for the spicy rice snack. That is cheese.

Bourbon Cheese Kakidane

Cheese Kakidane (チーズ柿種) is one of representative Kaki no Tane snacks coated in cheese, which is produced by Bourbon, a major Japanese confectionery company whose head office is located in Niigata Prefecture.

Correctly, the Bourbon’s Kaki no Tane rice cracker is coated in a mild and rich cheese cream. As I wrote above, regular Kaki no Tane snacks are slightly spicy, but the spiciness of Cheese Kakidane snacks is offset by the mild taste of cheese. Therefore, you will hardly get the spiciness when eating the rice cracker.

As for the texture, the inside Kaki no Tane retains its original crunchy texture, while the outer cheese cream is soft, so you can enjoy the difference when crunching the snack.

Mild cheese cream goes really well with Kaki no Tane rice crackers and imparts depth of flavor to the spicy snack.

Where to buy Cheese-coated Kaki no Tane

Cheese-coated Kaki no Tane snacks, like this Bourbon Cheese Kakidane, are available at many supermarkets in Japan. If you are interested and have a chance, why not give it a try?

The ingredients

According to the description on the back of the package, the ingredient of this Bourbon Cheese Kakidane rice cracker mainly includes starch, non-glutinous rice, soy sauce, sugar, dextrin, salt, bonito extract, red chili pepper, vegetable fat and oil, milk sugar, cheddar cheese powder, processed cheese, and powdered yeast extract.


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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