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▼ Cornucopia of Crackers
- Category:Gourmet
Small pieces of red, green and yellow rice cakes are dried at a workshop in Shika, Ishikawa Prefecture, before they are made into arare rice crackers.
The drying of the Noto Shika arare crackers — a local specialty — is well under way in Shika. The rice cakes need to be dried for a month in winter, during which they are flipped once every three days.
After the drying process, they are roasted and seasoned only with salt and sugar.
The drying of the Noto Shika arare crackers — a local specialty — is well under way in Shika. The rice cakes need to be dried for a month in winter, during which they are flipped once every three days.
After the drying process, they are roasted and seasoned only with salt and sugar.
- January 29, 2018
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