Kuriyama Beika Rice Cracker Salt Flavor 40g × 3 Packs
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- $13.58 USD
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・Choose between flat rate and free shipping options at checkout.
・Worldwide delivery within 5–21 business days.
・Carefully packaged and shipped directly from Japan.
・Notice: Due to the Canada Post strike, delivery times for packages sent from Japan to Canada may be significantly delayed.
Experience the bold crunch of Kuriyama Beika’s “Probably Japan’s Hardest Arare”. Crafted with select glutinous rice and seasoned with a savory blend of salt, bonito, and kelp extract, these traditional Japanese rice crackers deliver an authentic taste and a uniquely firm texture. Perfect for those who love a satisfying bite, this arare snack captures the essence of Japanese craftsmanship in every crisp piece.
・ Contents: 40g × 3 packs
・ Flavor: Classic Salt (enhanced with bonito and kelp extracts)
・Storage: Store in a cool, dry place away from direct sunlight
・Made in Japan
Features:
・Famous for its ultra-crispy, extra-hard texture—designed for a satisfying crunch.
・Made with premium glutinous rice for authentic Japanese flavor.
・Enhanced with bonito and kelp extract for a rich, umami depth.
・Convenient pack of three, ideal for sharing or enjoying anytime.
・A beloved Japanese snack with a unique twist for adventurous snack lovers.
・ Flavor: Classic Salt (enhanced with bonito and kelp extracts)
・Storage: Store in a cool, dry place away from direct sunlight
・Made in Japan
Features:
・Famous for its ultra-crispy, extra-hard texture—designed for a satisfying crunch.
・Made with premium glutinous rice for authentic Japanese flavor.
・Enhanced with bonito and kelp extract for a rich, umami depth.
・Convenient pack of three, ideal for sharing or enjoying anytime.
・A beloved Japanese snack with a unique twist for adventurous snack lovers.
Glutinous rice (Thailand, Japan), rice flour (glutinous rice from Thailand), vegetable oil, starch, salt, bonito extract powder, kelp extract powder, processed starch, seasoning (amino acids, etc.), vegetable lecithin (derived from soybeans).
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