The maker was trained by his grandfather and uncle who were rice cracker makers. I love it because these are simple and delicious, and I sympathize with the fact that they are made with local ingredients. I love the package too which proudly named “The Okaki I really wanted to make“. Even though the amount he makes is limited, he insists on hand-baking to keep the flavor. He is a trustworthy local maker whose humble personality is reflected in these taste.

Niime Tamaki

While inheriting the tradition of rice cracker making started by her grandfather in 1951, he pursues a new type of rice cracker never seen before. They use glutinous rice, Uruchi rice, and other rice grown without or with less agricultural chemicals in Hyogo Prefecture and they make cracker dough from glutinous rice and pure domestic paddy rice grown from Western Japan. No chemical seasonings, coloring agents, or refined sugar are used. From simply delicious salty cracker to which made with locally grown ingredients, Mr. Kyohei Takami, a cracker maker bakes each one by hand, checking the color of each piece. As he says, "This is the kind of okaki I really wanted to make.” From the ingredients to the method, it’s rice cracker which he carefully stick out.