All raw rice is cleaned and remilled to our exacting requirements. Light sorting equipment assures that all material will be pure and consistent in color

Water is an important part of rice cracker production. Thousands of gallons of water must be purified daily to meet the demands of our production. Continuous testing of the water prior to usage is an important part of our intensive quality control programme.

We then soak the rice for at least fourteen hours in purified water to achieve a uniform moisture level.Afterwards,the rice is ground and then steamed to form a soft, "mochi" dough. This dough is then allowed to cool slightly and kneaded. At this point additional ingredients like sesame seeds are added.

The hot "mochi" dough is then poured into wheel shaped molds. The weight of each mold must be carefully controlled. Special racks are used to stack the product prior to cooling

The "mochi" is then slowly chilled for three days until nearly frozen. The slow chilling prevents the "mochi" dough from cracking and preserves its delicate, sweet taste.

Once the "mochi" wheel is properly chilled and removed from its mold, it is ready to cut. Ribbons of “mochi" are sliced off the wheel and carefully cut into specified shapes.

In order to efficiently produce more intricate rice cracker shapes, we employ a tube mold and chop slicer.

The cut “mochi" must now be dried over a period of several days to Slowly remove much of the moisture that it contains. Careful management of moisture levels during drying is critical to produce and evenly expanded product during baking.

Finally, the “mochi" pellets can be baked. We use two different methods in baking to produce a “standard" or “soft" texture in our finished product. A continuous, revolving oven will yield a firm, crunchy product that well suited for “standard" rice crackers.

A long “bakers" oven allows the controlled baking of larger rice crackers and produces a softer texture.

Traditionally, rice crackers have been seasoned with soy sauce blended with other Asian flavours.The application of this type of seasoning is unique in the snack world and requires great skill to be properly done. Our seasoning technicians are the very best at liquid seasoning and continue to research ways to offer additional flavor options.

KAMEDA-STC has made a major commitment to the production of classic Japanese seaweed wrapped rice crackers. The high quality product is a result of both hand rolling and semi-automated equipment. Acceptance of our competence in this specialized, ancient art by discriminating Japanese buyers has been the result of intensive training and professional execution of difficult production techniques.

KAMEDA-STC has developed unique and intensive quality control procedures to guarantee that a consistent product is always suppied.Ground breaking technology is employed at every step of production to control,moisture,density,and expansion. Magnets and metal detectors are used throughout the manufacturing process.

The last control of product integrity is performed in an operation room atmosphere. All product receives a careful final examination to confirm that it matches the customers 'order and is paked,sealed and marked for shipment.

Small, consumer packaging is now available at KAMEDA-STC.We use highly accurate scales to ensure a consistent packaging weight.

We offer the ability to pack in preformed and continuous roll film. This capability has allowed us to penetrate new markets and offer greater options for our customers.

Each order is custom made to each customer’s specific requirements. Ocean containers are carefully in spected and cleaned before loading. Our skilled shipping department will arrange for warding per the instructions of the client