The curry and soy sauce match the crunchy rice crackers, and it tastes just like curry nanban at a soba restaurant. It is shaped like a rice mold and the rice is baked rather than fried to give it a crispy texture. No extra seasonings are used, and only the original taste of the ingredients creates deliciousness. These rice crackers, with their delightfully grainy texture, are perfectly matched with curry and soy sauce, evoking the savory taste of Japanese soba restaurant curry. Shaped like grains of rice, they are baked—not fried—resulting in an irresistibly crisp and crunchy texture. Without relying on unnecessary seasonings, their deliciousness is created purely from the natural essence of the ingredients.