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Kakipī (kaki no tane): photo of the dish
Illustrative photo: Nesnad — CC BY 3.0, Wikimedia Commons
Appetizers & nibbles

Kakipī (kaki no tane)

Little Japanese crackers shaped like persimmon seeds, made from a crispy sweet-and-savory rice dough and often served with peanuts. They're nibbled as a snack and go wonderfully with green tea.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C and line a baking sheet with parchment paper.
  2. In a bowl, mix the glutinous rice flour with the sugar and salt, then gradually add the water to get a soft dough that no longer sticks to your fingers.
  3. Add the soy sauce and oil, then knead for 2 minutes until smooth and even.
  4. Shape small balls the size of a walnut, then roll them between your palms into slim tapered cylinders, like persimmon seeds.
  5. Place the cylinders on the sheet, spaced apart, and press a peanut onto each one to help it hold.
  6. Bake for 20 to 25 minutes, until the edges turn lightly golden.
  7. Let cool completely on a rack: the kakipī get crispy as they cool.
  8. Sprinkle with fine salt and crumbled nori if you like, then store in an airtight box.

Variations and tips

Spicy version. Add a pinch of togarashi to the dough for a bit of heat.

Using what's easy to find. Glutinous rice flour is sold in most Asian grocery stores; otherwise mix regular rice flour with a little cornstarch.

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Original Ecomely recipe.