Kaki no Tane japanese snack

These are savory, seed-shaped rice crackers. Kaki no tane are often nibbled on like chips or trail mix. They also go well with beer or tea. You’ll most often find spicy versions seasoned with chili or wasabi. But there are also Kaki no tane with ume flavor or even chocolate flavor. However, those are much rarer – I haven’t come across them very often.

Overview

Kaki no Tane (柿の種) is a rice cracker invented in Japan, with a long, elliptical shape, flavored with soy sauce and a spicy kick from chili. The name "Kaki no Tane" (literally: "persimmon seed") comes from its similar shape and color to seeds from the kaki tree ^[1].

Origins & Invention

In 1925 (Taishō 14), Imai Yosaburō , founder of the company Naniwaya Seika in Nagaoka (Niigata Prefecture), launched this product ^[2].

Its creation was actually a happy accident: In 1923 Imai's wife accidentally stepped on a metal mold for Arare rice crackers and deformed it. The resulting shape reminded them of persimmon seeds ^[3]. This story is also confirmed by other sources ^[4].

Originally, "Kaki no Tane" referred to the seed of the kaki tree. Since 1925, though, the term has also been used for the product and is now established as the name for these rice snacks ^[5].

Main Characteristics & Variations

The basic flavor is savory-salty with a chili note, with sweet varieties being the exception ^[6]. During my time in Japan, I tried a variety of flavors – from extremely spicy to sweet versions with a chocolate coating. But the classic, mildly spicy type is definitely the most popular.

The shape is always long and elliptical, matching the persimmon seeds that inspired the name. A particularly popular combination is "Kaki-Pī" – Kaki no Tane mixed with shelled peanuts. This mixture has been popular since around 1955 ^[7].

Manufacturing Process

The manufacturing process for Kaki no Tane follows these steps:

1. Glutinous rice or regular rice is ground into flour, steamed, and made into a dough mix.
2. The dough is cooled and cut into long pieces.
3. After drying, the pieces are baked evenly in a rotating oven with a pentagonal inner body.
4. They are then seasoned with soy sauce, chili, and other spices.

I find the special pentagonal oven particularly interesting, as it ensures even roasting ^[8].

Packing & Storage

In the past, Kaki no Tane were packed in tins to prevent moisture. Today, bag packaging made from plastic or aluminum foil is standard ^[9]. In many and you'll also find bottle packs, single portions, and resealable bags.

Leading Manufacturers

These companies dominate the market in Japan ^[10]:

Rank	Manufacturer	Special Features
1	Kameda Seika	Market leader, also active internationally
2	Denroku	Known for traditional recipes
3	Iwatsuka Seika	Wide variety of flavors
4	Sankō Seika	Regional specialties
5	Bourbon	Also known for other sweets

Kameda Seika is definitely the brand I see most often on the shelves, followed by regional varieties depending on the prefecture.

Historical Development

The history of Kaki no Tane can be summarized as follows:

• 1919: Imai Yosaburō opens a rice cracker shop in Niigata.
• 1923: The new shape arises due to the deformed tool.
• 1925: "Kaki no Tane" is launched and becomes a huge success ^[11]

The "Golden Ratio" of Kaki-Pī

An interesting aspect is the optimal mix ratio between peanuts and Kaki no Tane:

• In the 1950s, the ratio peanuts : rice crackers was 8:2
• Later, 5:5 and then 6:4 became common
• In 2019, a nationwide survey showed 7:3 is the favorite
• In 2020, this mix became the norm ^[12]

Personally, I prefer the 6:4 ratio – a bit more peanuts, but not too overwhelming. What's your favorite combo? Feel free to write it in the comments here !

International Expansion

Kaki no Tane have long found their way abroad:

• Hawaii: Export by Minoya Arare under the "TOMOE BRAND" ^[13]
• China: Cooperation between Kameda Seika and local partners (e.g., with Want Want in Taiwan)
• USA: In 2008, KAMEDA USA was founded; sold there as "Kameda Crisps"
• Cambodia: In 2018, a joint venture was established with LY LY ^[14]

Especially in Asian supermarkets in Germany, you can sometimes find Kaki no Tane – a little taste of Japan for home.

Space Food

One especially fascinating chapter in the history of Kaki no Tane: Since 2014, Kameda Seika has developed a special version for use in space. On August 7, 2017, Kaki no Tane was officially certified as space food by JAXA (the Japanese space agency) ^[15]. So Japanese astronauts can enjoy their favorite snack in space too!

Museum at the Place of Origin

In 2024, a visitor center titled "Birthplace of Kaki no Tane" opened in Nagaoka (Niigata). It offers insights into the history, production, and even features an exclusive buffet ^[16]. If you’re traveling to Niigata, I highly recommend checking it out – a true insider tip!

Nutritional Values

Here are the nutritional values for Kaki no Tane:

Nutritional Value	Per 100g [17]	Per portion (approx. 43g) [18]
Energy	453 kcal	209 kcal
Protein	12.0 g	6.2 g
Fat	14.1 g	approx. 6.1 g
Carbohydrates	69.6 g	approx. 29.9 g
Salt	1.28 g	approx. 0.55 g

Perfect as a quick snack in between, but as with all tasty things: Moderation is key!

My Conclusion

Kaki no Tane are among my absolute favorite snacks in Japan. The perfect balance of savoriness, spice, and crunchiness makes them an ideal companion for a relaxed evening with friends or as a snack with beer. I’m particularly fond of the Kaki-Pī version with the golden ratio of 6:4.

If you travel to Japan, I recommend trying different brands and flavors – each region has its own specialties! And if you’re not traveling to Japan soon, take a look in some – with a bit of luck, you’ll find this traditional there.

Have you tried Kaki no Tane before? Which flavor do you like best? Share your experiences in the comments here !

If you want to learn more about , also check out our other articles in the category, where we introduce many traditional Japanese foods.