ByFood Healthy Japanese Snack Box

There’s more to Japanese snacks than candy and potato chips! In this box, we’ve selected a variety of healthy Japanese snacks. Included are classic Japanese snacks like yokan, senbei, and umeboshi. From dashi chips to dried fruit, this mix features both sweet and savory options. Enjoy with a cup of Japanese tea or while on the go for a healthy, umami-filled snack. These healthy snacks are a great introduction to natural Japanese flavors. Included in the box: BLACK SOYBEAN KINAKO YOKAN (黒豆きなこようかん) Producer: Kona Kohbo Usa Prefecture: Oita Amount: 58g One of the most popular types of wagashi (Japanese sweets) is yokan, a firm jelly dessert typically made from azuki (sweet beans). To make this unique yokan, our producer, Kona Kohbo Usa, includes a rare black soybean called kurodamaru. Kurodamaru are larger than regular black soybeans with a richer flavor and stronger natural sweetness, making them the perfect choice for yokan. SOUR YUZU PEELS (ゆずスッパイチップス) Producer: Suki Tokusan Prefecture: Miyazaki Amount: 30g Japan is home to over 40 different regional varieties of citrus fruits, but one is prized above all others: yuzu. From the outside, yuzu resembles a lemon with its bright yellow peel, but is larger and squatter. Its flavor is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit. HONENYAKI SENBEI (RICE CRACKERS) (豊年焼 煎餅) Producer: Kitayama Seika Prefecture: Saitama Amount: 2 x 25g Each cracker is baked with a special stock of kelp, shiitake mushrooms and bonito, and combined with traditional flavors from Japan which are so natural and pronounced that you’ll immediately recognize them. The norimaki (seaweed) flavor resembles traditional rice wrapped in seaweed, while the negi (spring onion) and miso flavor is a harmony of domestic spring onions and umami rich miso. SUN DRIED UMEBOSHI (ぺたんこちょび梅) Producer: Maruyama Foods Prefecture: Wakayama Amount: 8g Nothing tastes like spring in Japan as much as tart pickled Japanese plums known as umeboshi. In the early spring months, ume (the firm sour fruits of Japanese plum trees) appear in grocery stores throughout Japan. Ume are related to apricots and plums but are unique as they become sourer rather than sweeter as they ripen. Traditional umeboshi are made by soaking ume in salt brines until they become plump and bright pink. DASHIP (SALT FLAVORED) (だしップス) Producer: Mica Corporation Prefecture: Shizuoka Amount: 50g These daships are a type of Japanese chip made from okara (soybean pulp). Okara is the leftover pulp from soybeans which have been filtered to make tofu and soy milk. Traditionally used to make a side dish called unohana (okara simmered with soy sauce, mirin, carrots, mushrooms, and burdock root), these chips combine the nutritional elements of okara with wheat, an umami rich dashi (broth) made from mackerel and bonito powder produced in Numazu, Shizuoka, and a hint of sweetness, which is then lightly fried in non-GMO rapeseed oil. SMOKED MENTAIKO (COD ROE) (スモーク明太子) Producer: Minato Suisan Prefecture: Miyagi Amount: 20g Mentaiko consists of whole Alaskan pollock/cod roe sacs covered in a thin membrane which is cured with salt and marinated in various seasonings and spices. With a taste reminiscent of the sea, mentaiko is not overly fishy in flavor yet is rich in umami. This unique mentaiko is lightly smoked using sakura (cherry blossom) chips to add an extra depth of flavor. MATCHA ARARE (RICE CRACKERS) (抹茶あられ) Prefecture: Kyoto Producer: Kuramaan Amount: 65g These bite-sized arare (crackers made from mochi or glutinous rice) showcase the beautiful bitter-sweet flavors of Japanese matcha from Uji. The city of Uji is located just south of Kyoto and is the second oldest tea-growing region in Japan. Green teas from Uji, considered the most refined in Japan, became popular among Japanese nobility over 800 years ago and remain popular to this day. YATSUHASHI (八ツ橋) Producer: Aoyama Mameju Prefecture: Kyoto Amount: 100g There are several types of yatsuhashi from the soft and chewy to the crunchy baked variety. Typically made from a combination of rice flour and sugar flavored with cinnamon, these baked yatsuhashi also include kinako (roasted and ground soybeans), which adds a sweet, nutty flavor similar to peanut butter. To make the cookies, the dough is rolled into a rectangle and baked until hard, giving the cookies an elegant curve that resembles a Japanese koto (or harp). Delivery Time: 10-14 days on average