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 come in unsalted, lightly salted and tricolor. Made with 100% glutinous rice grown in Japan and nothing else, the unsalted bubu arare are packed with a surprising amount of nutty, toasted rice flavor. The tricolor arare have aonori (green seaweed flakes)-coated green pieces and lightly toasted white pieces mixed in to give a little color.
Narumiya was founded in Kyoto in 1923 and makes arare using a traditional method with rice harvested in Japan. They value the use of domestic ingredients and time-honored manufacturing processes in order to create the best tasting arare.