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100% Persimmon Tane Ume Shiso from Kameda

brand	Kameda Persimmon Seeds
Package information	pack
flavor	Shiso plum, acid
Product weight	105 grams
size	105 grams (x 12)

Contents: 105g x 12 bags Calories: Nutritional information 400kcal energy per bag (105g)
Ingredients: Rice (domestic), starch, soy sauce (contains wheat and soybeans), ume shiso seasoning (contains wheat and soybeans), sugar, dried bonito extract, protein hydrolyzate (contains eggs, chicken and pork), kelp extract , dried plum meat, seasoning (amino acids, etc.), modified starch, acidulant, sorbitol, fragrance, paprika pigment, caramel pigment, spice extract, sweetener (sucralose, neotame), purple corn pigment Product size (height x depth) x width): 173mmx185mmx273mm

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Avoid direct sunlight, high temperature and humidity.

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

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Product introduction

Kameda's Kaki-no-Tane Ume Shiso Flavor is made with only Kaki-no-Tane, without peanuts.
This product is designed for people who don't need peanuts in Kakinotane.
Kameda's Kaki-no-tane is a popular product with the fragrance and sourness of plum.
Seasoned with dried plum meat made from Nanko plums from Kishu.

Note (Disclaimer) > Please read

Avoid direct sunlight, high temperature and humidity.

brand	Kameda Persimmon Seeds
packing size	27.1 x 18.3 x 17.4cm; 105g
Container type	pack
Maker	Kameda Confectionery
Country of Origin	Japan
Product weight	105 grams

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.

Alternate recipe: Tomatoes Provence style

The crispy texture brings out the flavor of the tomato.

[Ingredients] (3-4 servings)

Kameda no Kaki no Tane: 1 sachet

Tomato: 1

Garlic: 1 clove

Onion: half

Parsley: 1 tablespoon

Olive oil: 1 tablespoon

Anchovies: 1 piece

Salt and pepper: Appropriate amount

[How to make]

1. Fry minced garlic and onion in olive oil and add anchovies.

2. Add finely crushed persimmon seeds and finely chopped parsley, stir-fry further, and season with salt and pepper.

3. Bake the tomatoes cut into 1.5cm thickness.

4. Put finely crushed persimmon seeds and chopped parsley on top.

5. Bake in the oven at 180 degrees for about 5 minutes.

[One point/Caution]

The thickness of the tomato should be 1.5cm, which is easy to cook. (Step ③)