Bubu Arare - Tiny Baked Rice Crackers ぶぶあられ
Bubu Arare are tiny (about ⅛” in diameter) baked crackers made of glutinous rice. They are traditionally sprinkled over ochazuke, a dish of hot tea or dashi poured over cooked rice. In Kyoto the dish is affectionately called bubuzuke and the tiny rice crackers became known as bubu arare.
Bubu Arare give a nice crunch and wonderfully nutty flavor to any dish. Sprinkle bubu arare over soup, salad or ice cream or use them in place of panko when pan-frying chicken or fish.
Bubu arare come in unsalted, lightly salted and tricolor. Made with 100% glutinous rice grown in Japan and nothing else, unsalted bubu arare will surprise you just how much nutty, toasted rice flavor these little crackers pack. Tricolor have aonori (green seaweed flakes)-coated green pieces and lightly toasted white pieces mixed in to give a little color.
- 2.5 oz reclosable bag
- Ingredients for Unsalted: 100% glutinous rice
- Ingredients for Lightly Salted: glutinous rice, salt
- Ingredients for Tricolor: glutinous rice, salt, aonori (green seaweed), starch syrup (mizuame)
- Product of Japan
Who Makes It
Narumiya was founded in Kyoto in 1923 and makes arare (small rice crackers made of glutinous rice) using a traditional method with the rice harvested in Japan. To make arare, rice is first soaked in water, then steamed, pounded, chilled, cut, dried and finally baked. The entire process takes one to two weeks depending on types of arare.
Narumiya uses traditional wooden square seiro (steamer) to steam the rice and old-fashioned pounding machines to make the steamed rice into smooth mochi. The old school method makes a sweeter, fluffier mochi that modern machinery can’t achieve. The cut arare pieces are dried mechanically, but certain types of arare that are produced in small quantities are dried naturally in large vintage wooden containers and turned over by hand. An experienced artisan controls the baking of bubu arare with a stopwatch in hand as baking time is finely adjusted based on the day’s temperature and humidity.
Narumiya values the use of domestic ingredients and time-honored manufacturing process in order to create the best tasting arare. Narumiya is deeply rooted in Kyoto and recently partnered with rice farmers in Kyoto so that some of the rice is sourced locally.