Contents: 130g x 12 bags Ingredients: Rice (domestic), starch, soy sauce (contains wheat and soybeans), sugar, dried bonito extract, protein hydrolyzate (contains eggs, wheat, soybeans, chicken and pork), salt, Kelp extract, modified starch, seasonings (amino acids, etc.), sorbitol, paprika pigment, caramel pigment, spice extract Product size (height x depth x width): 273mm x 185mm x 173mm
Package weight: 1.78kg

Raw materials/ingredients

Rice (domestic), starch, soy sauce (contains wheat and soybeans), sugar, dried bonito extract, protein hydrolyzate (contains eggs, wheat, soybeans, chicken and pork), salt, kelp extract, modified starch, seasonings ( amino acids, etc.), sorbitol, paprika pigment, caramel pigment, spice extract

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Product introduction

Recommended for those who want to eat a lot of persimmon seeds!
100% persimmon seeds.
Kaki no Tane only pack that responds to the voice of wanting to eat only Kaki no Tane.
It is a product of Kameda Seika that has the same taste as before.
Our head office is located in Niigata City, Niigata Prefecture, a rice-growing area.
It is a senbei that can be used in a wide variety of situations, such as snacks for children and refreshments for adults, so please enjoy it.

Raw materials/ingredients

Rice (domestic), starch, soy sauce (contains wheat and soybeans), sugar, dried bonito extract, protein hydrolyzate (contains eggs, wheat, soybeans, chicken and pork), salt, kelp extract, modified starch, seasonings ( amino acids, etc.), sorbitol, paprika pigment, caramel pigment, spice extract

brand	Kameda Persimmon Seeds
product size	17.4 x 26.8 x 18.21cm; 1.74kg
Preservation method	Expiration date: Approximately 150 days after manufacture *Please note that the product actually delivered has a shorter shelf life.
Container type	bag
Maker	Kameda Confectionery
raw materials	Rice (domestic), starch, soy sauce (contains wheat and soybeans), sugar, dried bonito extract, protein hydrolyzate (contains eggs, wheat, soybeans, chicken and pork), salt, kelp extract, modified starch, seasonings ( amino acids, etc.), sorbitol, paprika pigment, caramel pigment, spice extract
Product weight	1.74 Kilograms

Kameda Kaki no Tane factory infiltration report

How are Kameda's popular persimmon seeds made? We introduce part of the manufacturing process that you can't usually see.

If you connect Kameda's persimmon seeds that are made in a year, it will be a distance that travels more than one and a half round trips from the earth to the moon.

How Kameda Kaki no Tane is made ①

Rice flour is placed in a huge steam kneader, steam is evenly blown in, and the dough is kneaded into a mochi-like dough. The amount of water in the dough changes depending on the day, so adjust to the optimum value. Entangle the air and water while kneading the dough. It is no exaggeration to say that the texture of kakinotane is born here. The kneaded dough is shaped into long, thin sticks and cut to a certain length. Soft dough cannot be cut as it is, so it is automatically transported to the refrigerator and left to rest for about 24 hours. Cooling the dough hardens it and makes it easier to cut into uniform thicknesses.

How Kameda's persimmon seeds are made②

The dough that has been chilled in the refrigerator is cut into thin, uniform thicknesses with a high-speed cutter. About 80,000 pieces per minute. The thickness of the cut surface is a company secret that affects the swelling when baking and the texture. In order to properly remove the moisture remaining on the fabric, it is dried with warm air by passing it through two dryers for about 10 minutes each. After that, they are passed through a color sorter to remove out of shape.

How Kameda's persimmon seeds are made ③

Put the dough in the oven and bake it at once with hot air at 200-300 degrees. If the moisture content is unstable, it will not inflate or burst. Use a dryer to adjust the moisture content and bake at the perfect temperature. The persimmon seeds are placed in a drum tank and seasoned with a "secret sauce" made of soy sauce, sugar and other seasonings while rotating. After that, a color sorter removes non-standard items.

Arranged recipe: Kameda's persimmon seed chicken fried chicken

Kameda's persimmon seed chicken fried chicken

[Ingredients] (3-4 servings)

Kameda Kaki no Tane: 30g

Chicken thigh: 3 pieces

salt: a little

Sake: a little

Flour: 10g

Egg white: 10g

Oil for frying: Appropriate amount

Cabbage: 30g

Tomato: 15g

[How to make]

1. Sprinkle the chicken with salt, sake, and flour.

2. Mix egg whites with chicken and sprinkle crushed persimmon seeds.

3. Fry for about 3 minutes in oil of about 160 degrees.

Four. Arrange the cabbage and tomatoes on a plate, and place the fried chicken on top.

[One point/Caution]

The trick is to fry in oil at about 160 degrees.