brand	Kingodo
number of products	1
flavor	salt
Allergy information	soy
number of units	1 bag

Ingredients: 7 pieces of Kingodo Horohoro-yaki Japanese salt Product size (height x depth x width): 10cm x 20cm x 30cm

Raw materials/ingredients

Non-glutinous rice (domestic), rice oil, cornstarch, salt, kelp extract, galacto-oligosaccharides, protein hydrolyzate (contains soybeans), yeast extract

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Product introduction

Kingodo Horohoro ware Japanese salt 7 sheets 12 pieces

Raw materials/ingredients

Non-glutinous rice (domestic), rice oil, cornstarch, salt, kelp extract, galacto-oligosaccharides, protein hydrolyzate (contains soybeans), yeast extract

brand	Kingodo
packing size	37.9 x 27.9 x 24.2cm; 1.71kg
Maker	Kingodo
raw materials	Kingodo horohoro-yaki Japanese salt 7 pieces
Product weight	1.71 Kilograms

The process of making rice crackers

1: Washed rice Wash the non-glutinous rice, which is the main ingredient, well. The rice that contains a lot of water is ground into powder.	2: Steaming/cooling/kneading/forming The water is steamed to make sweet and delicious mochi. Cool the steamed mochi and knead it. After the mochi is cooled and kneaded, it is flattened and the mold is removed to form a rice cracker.	3: Drying/Baking We will adjust the drying time according to the season, temperature, thickness and size of the product. Apply fire from the top and bottom and bake so that the heat penetrates to the center.	4: seasoning and drying dry. After baking, the rice crackers are flavored and dried.