Kotsubukko: Kameda’s Long-Selling Sweet Fried Rice Crackers

The prefecture where I live, Niigata is known as one of the major rice production areas in Japan. The harvested rice not only has a good reputation for being tasty, but also is processed and turned into specialties.

Such Niigata’s specialties include “Sake (酒)” rice wine and “Senbei (煎餅)” rice crackers, and in the prefecture there are many nationally famous Sake breweries and Senbei manufacturers. 

For example, “Kameda Seika (亀田製菓)” is one of them, which is a leading Japanese confectionery company well-known for their rice cracker products including Senbei. 

In fact, the company boasts a large number of long-selling rice snacks, which include the products, Age Ichiban, Happy Turn, and what I purchased this time for this blog article Kotsubukko. 

Kameda Seika Kotsubukko (亀田製菓 こつぶっこ)

Kameda Seika Kotsubukko

As you can guess from the drawings of characters on the package, Kameda Seika Kotsubukko is a snack food marketed especially towards children. It is a deep-fried rice cracker released in 1982 and classified as an “Age Senbei (揚げ煎餅)“.

The package contains 4 small bags of fried rice crackers. The golden brown rice snack looks kind of similar to the “Kabukiage (歌舞伎揚)” fried rice cracker due to its uneven surface.

Kameda Seika Kotsubukko Rice Crackers

Amanoya Kabukiage Rice Crackers

But compared to the latter, the former is bite-sized, small in size as “Kotsubu (こつぶ, 小粒)” means “small grain (piece)” in Japanese.


Kotsubukko Rice Crackers

Kotsubukko has a nice crunch that everyone comes to like. Besides, since the Japanese rice cracker is produced and sold mainly for children, its taste is light and sweet. In fact, it is seasoned with honey, which gives the snack a gentle sweetness.


Kameda Seika Kotsubukko Nutrition Facts

Kameda Seika Kotsubukko Ingredients

For the health of kids, the Kotsubukko rice cracker also contains calcium. The ingredients used in the snack are non-glutinous Uruchi rice, vegetable fat and oil, soy sauce (including wheat and soybeans), sugar, honey, starch, isomaltooligosaccharide, spices, powdered soy sauce, salt, processed starch, shell calcium, seasonings (including amino acid), caramel pigment, paprika pigment, and trehalose.


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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