Details
The Zarame variety of Iwatsuka Seika's Inaka no Okaki brings a sweet-savoury combination to the same two-texture cracker that defines the range — crisp on the outside, softly crumbly within. Here, the seasoning layers two types of Japanese sugar over a mellow soy sauce base: white double sugar (hakusoto) for a clean sweetness, and wasanbon — the refined artisan cane sugar from Shikoku — for a delicate, lingering depth that rounds out the flavour in a way that standard sugar cannot quite replicate. The result is an okaki that sits between a snack and a light confectionery, with a distinctly Japanese sweetness that makes it as easy to enjoy with tea as with nothing at all.
