北海道·その他
Kitakaro Hokkaido Kaitaku Okaki - Esashi Scallop Flavor
This is a popular item from the 'Hokkaido Kaitaku Okaki' series by Kitakaro of Sugawa City, baked using luxurious scallops from Esashi. This okaki embodies the lifestyle of Hokkaido's pioneer era. It was created from the desire to revive the homemade taste of crushing and frying leftover New Year's mochi—a tradition during the Little New Year period. Scallops raised in the mineral-rich Sea of Okhotsk, where drift ice arrives, are traditionally sun-dried to concentrate their umami. These are then baked fragrantly with Hokkaido glutinous rice. It is a proud product with many fans both among tourists and within Hokkaido.
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View all flavors/varieties (5 total)
Kitakaro Hokkaido Kaitaku Okaki - Shiraoi Kojohama Tarako Flavor
Part of the Kaitaku Okaki series from Kitakaro in Sunagawa City, featuring tarako (pollock roe) from Kojohama in Shiraoi Town. The savory umami and saltiness of the tarako permeate the okaki, making it one of the most popular flavors in the series.
Kitakaro Hokkaido Kaitaku Okaki - Shibetsu Autumn Salmon Flavor
A popular flavor from the Kaitaku Okaki series by Kitakaro of Sunagawa City, using autumn salmon from Shibetsu. The savory flavor of salmon is infused throughout the rice cracker, allowing you to enjoy the bounty of Hokkaido's seas in a snack form.
Kitakaro Hokkaido Kaitaku Okaki Erimo Kombu Flavor
A 'Kaitaku Okaki' (pioneer rice cracker) made by Kitakaro in Sunagawa City using kelp from Erimo. This flavorful item features the deep umami of kelp and a briny aroma infused into the crackers, allowing you to enjoy the bounty of Cape Erimo in a sweet/savory treat.
Kitakaro Hokkaido Kaitaku Okaki - Esashi Scallop Flavor
A popular okaki (rice cracker) series from Kitakaro in Sunagawa City, capturing the rich umami of scallops from Esashi. This Hokkaido-exclusive flavor features a crunchy texture and a lingering scallop aroma.
