Kabukiage: Amanoya’s Long-Selling Rice Cracker

“Kabuki (歌舞伎)” is one of the traditional performing arts that represent Japan whose origin is said to date back to about 400 years ago.

It is a classical Japanese dance-drama that has been designated as an Important Intangible Cultural Property of Japan since 1965.

When it comes to product relating to the Kabuki art, there is a long-selling, loved snack food in Japan associated with it, which is called “Kabukiage (歌舞伎揚)”.

Amanoya Kabuki-Age (天乃屋 歌舞伎揚)

Amanoya Kabukiage

“Age (揚)” in its name is actually a Japanese word (suffix) for fries and the Kabuki-Age is one of the most beloved deep-fried rice crackers in East Japan released in 1960 by “Amanoya (天乃屋)”.

At both ends of the packaging, there are tricolor banner designs imitating the quintessential stage curtain used in the Kabuki theater, called “Joushiki-Maku (定式幕)”.

However, Kabukiage is just a trademark possessed by the Japanese confectionery company Amanoya and has no connection with the traditional art Kabuki.

Features

Kabuki Age Snack

Amanoya Kabukiage Rice Crackers

The deep-fried rice cracker or Age-Senbei, Kabukiage is individually packed and each rice cracker has a family crest of Kabuki engraved on the surface, as you can see from the picture of its dough on the official website of Amanoya.

These Kabuki-Age fries are flavored mainly with thick soy sauce, but rather pretty sweet. In texture, they are somewhat hard and have a pleasantly crunchy bite. Overall, this Japanese treat has a good and old, delicious taste that brings back memories of my childhood.

Ingredients and Nutrition Facts

Amanoya Kabukiage Ingredients and Nutrition Facts

Lastly, let’s see the ingredients and nutrition facts. Based on the labels on the back of the package, with 61 kcal and 0.2 g salt equivalents per piece, the Amanoya Kabukiage rice cracker is made from non-glutinous Uruchi rice, vegetable oil, sugar, soy sauce (including wheat and soybeans), high fructose corn syrup, seasoning extract, salt, processed starch, seasoning (including amino acids), and caramel pigment.

Tomo

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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