Ume Nori-Maki Arare Seaweed-Roll Rice Crackers
Senbei, Okaki, and Arare are the 3 types of traditional Japanese rice crackers that are most commonly eaten in Japan as an afternoon tea snack. They are usually made by baking rice dough without using oil, and brushed with soy sauce.
While Senbei is generally made from non-glutinous rice called “Uruchi-Mai (うるち米)”, the staple food of the Japanese, the base ingredient in Okaki and Arare is glutinous rice called “Mochi-Gome (餅米)”.
According to the article “おかき” on Wikipedia Japan, there is no clear definition between Okaki and Arare rice crackers, and they are roughly distinguished by size, and in general, Okaki is larger, typically shaped like the above.
Norimaki Arare (のり巻きあられ)
On the other hand, Arare mostly comes in small ball shapes or short stick shapes, and the latter stick version Arare is typically wrapped with a dry sheet of nori (laver) seaweed, as shown in the photo above.
The seaweed roll Arare rice crackers are generally called “Nori-Maki Arare (のり巻あられ)”, which is one of the most common Arare varieties.
As with other Japanese rice crackers, Norimaki Arare’s rice cracker part usually has a somewhat salty, savory Shoyu (soy sauce) flavor.
In addition to soy sauce, Nori-Maki Arare rice crackers are typically flavored with sour Umeboshi plums or pungent Wasabi horseradish, and what I bought this time features a slightly acidic taste from the Ume plum.
Meanwhile, the nori seaweed part is aromatic, taking the savory Arare rice cracker to another level, just like Sushi rolls.
Ingredients and Nutrition Facts
According to the ingredient list, the Ume Nori-Maki Arare from Kameda Seika mainly consists of Mochi Gome (glutinous rice), Shoyu (soy sauce), Nori (laver seaweed), vegetable fat and oil, sugar, Ume plum seasoning, mirin, seafood extract seasoning, dextrin, Ume vinegar powder, dried Ume plum flesh, and salt.
Based on the nutrition facts, the Umeboshi-flavored seaweed roll rice cracker has 126 kcal per one bag (32 grams) and contains 0.99 g salt equivalents.