| OKAKI-A Taste of Japanese Tradition ITO EN is proud to introduce our new Okaki collection of premium artisan-crafted crackers. Okaki trace their origin back to Kyoto, the former Imperial capital. Unlike mundane rice crackers available anywhere, okaki are the result of a rigorous, labor-intensive process still done by hand. With thoughtful attention, it can take okaki artisans up to a full week to create these delectable creations, which happen to go perfectly with any tea. Depending on the variety of the Okaki, we use three different production methods and two different types of rice--Uruchi Mai (typical Japanese rice), and Mochi Gome (glutinous rice). |
| Ume Leaf & Wasabi Leaf Okaki Using a dough made with Uruchi Mai from Yamagata Prefecture, an area famous for its high quality "Shonai" Rice, Okaki artisans handmake each rice cracker, bake it to perfection and add seasonings. Click to view the detailed production method of Ume Leaf and Wasabi Leaf Okaki |
| Kuro Kosho & Sumibi Sansho Okaki Using a dough made with Mochi Gome, "Yokamochi Rice" from Saga Prefecture, Okaki artisans carefully prepare the dough (a process which takes a full week!) and then bake and season it. Click to view the detailed production method of Kuro Kosho and Sumibi Sansho Okaki |
| Matcha Karin Although its main ingredient is wheat, Matcha Karin is deep-fried twice using 100% Pure Uruchi Mai Rice Oil, an oil known for preventing arteriosclerosis (hardening of the arteries). Click to view the detailed production method of Matcha Karin |
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