Arimoto Confectionary owners and makers of award winning Eden Brown Rice Crackers with Eden's Purchasing Manager, Jon Solomon.

Short grain brown rice for Eden Brown Rice Crackers.

Short grain brown rice for Eden Brown Rice Crackers.

Brown Rice or Job's Tears (hato mugi) in the hopper on the way to be milled.

The two grains are separately milled into flour.

The two grains are separately milled for the crackers.

Freshly ground grain is moved to steam-kneading where it's mixed with hot water forming a dough, then steamed, twice kneaded, and cooled.

Black sesame seeds are then mixed in.

Black sesame seeds are then mixed in.

The dough is rolled out and passed through a rotating
brass cutter that shapes the precooked crackers.

Shaped dough is placed on a mesh conveyor to dry.

Dried dough is placed on trays and transported to a steam dryer.

Steam dried dough is conveyed to a secondary rotating
drum dryer for further drying using steam.

Crackers are transferred to a gas-fired baking oven and
repeatedly low heat baked for 48 hours until crispy.

Here the crackers are seasoned with tamari soy sauce
in a wire mesh basket that is spun to remove excess.

Eden Brown Rice Crackers are baked one
more time to finish the delicious glaze.