Cheese Kakidane: Cheese-Coated Kaki no Tane Crackers

“Kaki no Tane (柿の種)” is a classic Japanese rice cracker known as Kameda Crisps in some countries outside of Japan.

As you may know, mainly seasoned with soy sauce and red chili pepper, the rice cracker features a little spicy, savory taste.

It is orange in color and has a crescent shape, which is kind of associated with a persimmon seed as the name Kaki no Tane literally means persimmon seed.

Kaki no Tane (柿の種)Kaki no Tane

The classic baked 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)” or a snack accompaniment for alcoholic beverages.

Today, Kaki no Tane comes in many varieties and various flavors, and some are coated in some food. For example, chocolate is a typical coating for Kaki no Tane, as I wrote about it before.

In addition, there is one more popular coating for the rice snack, which is what I introduce here, cheese.

Bourbon Cheese Kakidane

Bourbon Cheese Kakidane

Coated in cheese, “Cheese Kakidane (チーズ柿種)” is a popular variety of Kaki no Tane cracker produced and sold by Bourbon, a leading Japanese confectionery company whose head office is in the city of Kashiwazaki, Niigata.

Specifically, the Bourbon’s Kaki no Tane rice cracker is coated in a mild and rich cheese cream.

While regular Kaki no Tane snacks have a slightly hot taste, the heat of Cheese Kakidane is offset by the mild taste of cheese. Therefore, you will hardly get the spicy taste while eating it.

Regarding the texture, the outer cheese cream layer is soft, while the inner Kaki no Tane cracker retains its original crunchy texture. So you can enjoy the pleasant difference between the two.

In a nutshell, mild cheese cream goes perfectly with Kaki no Tane rice crackers and imparts a depth of flavor to the spicy snack.


Bourbon Cheese Kakidane Ingredients

Lastly, according to the ingredient list on the back of the package, the cheese-coated Kaki no Tane, Bourbon 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.


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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