Sanko-Seika Cheese Almond Rice Crackers
The prefecture where I live, Niigata is the largest producer of rice in Japan and the rice is well known for being tasty, so Niigata’s Sake rice wine and rice snacks are also popular nationwide.
For example, when it comes to the rice cracker that Niigata boasts, “Kaki no Tane (柿の種)” is especially famous. It is a bit spicy, savory, orange-colored rice cracker that originated in a confectionery maker in Niigata “Naniwaya (浪花屋)“.
Other than Kaki no Tane, a variety of rice crackers from Niigata are widely enjoyed in Japan, which includes Kameda-Seika Happy Turn, Potapota Yaki, Soft Salad, Age Ichiban, and what I introduce here “Sanko-Seika Cheese Almond”.
Sanko-Seika Cheese Almond (三幸製菓 チーズアーモンド)
What I bought today, “Cheese Almond (チーズアーモンド)” is a rice cracker produced and sold by the confectionery company in Niigata “Sanko-Seika (三幸製菓)”.
Introduced in 1985 by Sanko, Cheese Almond contains 16 pieces of individually packed rice crackers in the package, and as its name indicates, the Japanese snack is topped with a whole almond and processed cheese.
These rice crackers are a kind of “Senbei (煎餅)” because they are made of non-glutinous rice “Uruchi-Mai (うるち米)”, the staple of the Japanese diet.
In taste, the cracker itself is brushed with soy sauce and savory, to which the rich creaminess of the processed cheese and the nice crispiness of the roasted almond are added, making the overall snack quite addictive.
In fact, in Japan, the Sanko Cheese Almond Senbei is widely loved by people of all ages. One primary reason for that is it goes perfectly not only with soft drinks but also with beer.
Ingredients and Nutrition Facts
Lastly, here are the ingredient list and nutrition facts labels of Sanko-Seika Cheese Almond.
Based on that, with 15 kcal and 0.03 grams of salt equivalents per piece, the Japanese treat mainly consists of almond, non-glutinous rice Uruchi-Mai, whey powder, vegetable oil, cheese powder, starch, powdered skim milk, soy sauce, dextrin, bonito extract, and milk sugar.