Cheese Kakidane (Kaki no Tane) Crackers from Bourbon
Kaki no Tane (柿の種) is a classic Japanese rice cracker known as Kameda Crisps in some countries outside Japan.
As you may know, seasoned with soy sauce and red chili pepper, the snack features its slightly spicy, savory taste.
It has an orange color and a crescent shape associated with a persimmon seed, as the meaning of its name is persimmon’s seed.
Kaki no Tane (柿の種)
The baked rice cracker, Kaki no Tane, originated in Niigata, the prefecture where I live, and now, it has been a favorite Otsumami or afternoon tea snack of many people.
These treats come in many flavors, some have a coating, and typical examples include chocolate, as I wrote before.
In addition, there is one more popular coating for the cracker, which is cheese. And the cheese-coated Kaki no Tane has the name Cheese Kakidane.
Bourbon Cheese Kakidane
The Cheese Kakidane (チーズ柿種) is a Kaki no Tane cracker produced and sold by Bourbon, a Kashiwazaki, Niigata-based confectionery company.
As you can see below, these treats have a coating of mild cheese.
While regular Kaki no Tane is slightly hot, the heat of these crackers is offset by the cheese’s mildness.
Texture-wise, the outer layer of cheese cream is soft, but the Kaki no Tane inside retains its original crunchy texture.
So with this, you can enjoy two different delicious tastes and pleasant textures at the same time.
In this Kaki no Tane, mild cheese cream imparts its rich flavor and goes well on the spicy snack.
Lastly, let’s see the ingredient list. According to that,
the Cheese Kakidane mainly consists of starch, non-glutinous Uruchi rice, soy sauce, sugar, dextrin, salt, bonito extract, red chili pepper, vegetable oil, milk sugar, cheddar cheese powder, processed cheese, and powdered yeast extract.