Mitsuya “Hand-baked rice crackers”

Limited to 200 pieces per day. Kiseichan rice crackers with brown sugar

It is a snack made by grandmothers for their children and grandchildren that has been passed down from ancient times from Kumano to Shima. Nowadays, the number of producers is decreasing and there is only one restaurant in the local area, but this restaurant continues to preserve the food culture. There are no unnecessary additives or coloring agents, and this rice cracker is made only with rice and brown sugar. It takes 8 hours to make the dough, then it is dried in the sun for 5 to 6 days and then carefully baked over charcoal, so it takes a week to make the product. All processes are handmade, so only 200 rice crackers can be made each day.

We use rice from Mie Prefecture and brown sugar from Okinawa. This rice cracker takes three years to be able to properly stretch the dough into the shape of a rice cracker, and another three years to be able to bake it properly. In the future, I will do my best to pass on the craftsmanship of rice crackers in Nishiki, even though it will be difficult.