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Arare was brought to the U.S. by Japanese immigrants who came as plantation workers in the early 1900s. In Hawaii, the snack is often called kakimochi (fried rice paste). [3] In Hawaii, it is popular to mix arare with popcorn (some people mix in furikake, too). The popular "Hurricane popcorn" includes both arare and furikake with the popcorn.
Ajigonomi is a blend of Japanese arare produced by the Bourbon food company. It consists of various kinds of rice crackers and peanut based items together with tiny dried fish. [1] Three variations are sold: Standard ajigonomi; Spicy ajigonomi (karakuchi ajigonomi) Black ajigonomi (kuro ajigonomi)
Beika (米菓), a dry Japanese confectionery made from rice Arare (food) (あられ), a stone-shaped, bite-sized Japanese rice cracker Oriibu no hana ('olive flower') Senbei (せんべい), a flat disk-shaped, palm-sized cracker traditionally eaten with green tea [8] Shoyu senbei, a cracker brushed with soy sauce
But the vegetable arare: tomato tasted like styrofoam coated in tomato-flavored seasoning. All in all the box contained a good mix of cake, cookies, snack chips, candy, and tea.
Senbei , also spelled sembei, is a type of Japanese rice cracker. [1] They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment. There are several types of traditional Japanese senbei. They can be ...
2. Celery Victor. Celery Victor, a marinated celery salad invented in the early 1900s, is exactly that: a salad. This seems to be presented like an entrée, and that simply ain't gonna cut it.
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Olive flower (オリーブの花, Olive no Hana) is one type of bite-sized Japanese rice cracker which is made by Uegakibeika Co. Ltd. [a] in Hyōgo Prefecture in Japan. It is an assortment of crackers which has many savory flavors, squares of edible kelp ( kombu ) and dried, thick edible seaweed ( nori ).