Flavor name:	soy sauce
size:	30 (x12)

Contents: 30 sheets x 12 bags Calories: 389 Kcal per 100 g
Ingredients: Non-glutinous rice, soy sauce (contains soybeans and wheat), sugar, starch, salt, vegetable oil, mirin, seasonings (amino acids, etc.), coloring agents (caramel, paprika pigment), emulsifier Product size (width x depth x height) ): 255×340×385mm

Caution (Disclaimer) > Please read

After opening, it becomes easy to get damp, so please put it in a sealed container and consume it as soon as possible.

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Product introduction

Flavorful lightly baked senbei with a focus on the texture of grain rice and soy sauce flavor.
A fragrant lightly baked senbei made with two types of soy sauce: tamari and dark soy sauce. Coarsely ground rice grains create a firm texture. nutritional content
Per 100g (energy 389Kcal, protein 8.7g, fat 1.3g, carbohydrate 85.6g, sodium 982mg, salt equivalent 2.50g

Note (Disclaimer) > Please read

After opening, it becomes easy to get damp, so please put it in a sealed container and consume it as soon as possible.

brand	Sanko Confectionery
product size	25.6 x 38.99 x 34.39cm; 2.38kg
Production area (prefecture)	Niigata Prefecture
Container type	case sale
Maker	Sanko Confectionery
Country of Origin	Japan
Product weight	2.38 Kilograms

crisp texture

Speaking of Niigata preparation, it has a crunchy texture that brings out the flavor of the rice the more you chew it.

By thinly stretching the dough with a little bit of rice grain left and baking it, it has a crisp, light and chewy texture.

Niigata preparation series

Niigata preparation

After being seasoned twice with tamari soy sauce and dark soy sauce, it is lightly roasted to give it a fragrant burnt soy sauce flavor.

Slightly salty flavor made with Niigata ingredients

A blend of 4 types of salt is used to create a special salty taste that allows you to enjoy the taste from the beginning to the aftertaste.

Salty flavored seaweed made in Niigata

Aonori is kneaded into the dough and then sprinkled with aonori to give it a rich flavor.