| Matcha Karin Production Process | |
| Matcha Karin is produced using a wheat dough and deep fried using 100% "Uruchi Mai" rice oil. | |
| Using a special machine, the dough, made primarily of wheat flour, is thinned and flattened.> |
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Once flattened, the dough is shreaded into long, rectangular shapes.< |
| The pieces are then deep fried in rice oil at a temperature of about 365°F. A Second- ary frying is necessary to achieve the right amount of crispiness.> |
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The Karin pieces are then seasoned by hand using a syrup made from ITO EN matcha powder.< |
| The Karin are hand-packed into individual bags.> |
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