Details
The Aonori variety of Iwatsuka Seika's Inaka no Okaki brings the ocean to the familiar two-texture format — crisp outside, softly crumbly within — by working two types of Japanese sea vegetable directly into the dough. Both aonori (green laver) and aosa are used together, giving the cracker a vivid, aromatic seaweed character that is more complex and layered than a single seaweed seasoning alone. Bonito, kelp and yeast extracts add an umami foundation that makes each bite feel savoury and complete. The oceanic fragrance is immediate and genuine, and pairs particularly well with green tea or hojicha. Worth noting: the aonori and aosa used are harvested using methods where shrimp and crab may be present.
