export, Snack
Soybean Chips ~Salty Seaweed

上士幌産大豆ハヤヒカリを100%使用した低糖質・高たんぱくなノンフライスナック。ザクザクとしっかりした食感で、素朴なのりの風味と大豆本来の味が楽しめます。生地に小麦粉や米粉、じゃがいもなどを使用していないため、糖質が気になる方でも空腹時のおやつとして、おつまみとしてもオススメ。味付けには化学調味料を使用しておらず、お子様にも安心してお召し上がり頂けます。
Product features
Product image

Product specifications
Product name | Soybean Chips ~Salty Seaweed |
|---|---|
Country of origin | Kamishihoro-town, Kato-district, Hokkaido |
Description | |
Shipping details | dry |
Content | 35g |
Date of manufacture | |
Shelf life (number of days) | 1year |
Storage condition | dry |
Wholesale price in Japan | 220yen |
Weight per pcs | |
Size per pcs(L*W*H) | 185 * 150 (mm) |
Weight per case | 35g |
Package Size(L*W*H) | |
Ingredients | soybean(Hokkaido), vegetable oil, salt, seaweed |
Allergy | soybean |
Company name | karch Co., Ltd. |
JAN code | |
Case ITF code |
Nutrition Facts(100g)
Calories | 129.0kcal |
|---|---|
Protein | 13.2g |
Fat | 4.9g |
Carbohydrate | 11.5g |
Sodium | - |
Iron | - |
Salt | 0.5g |
Contact us
関連商品
-

ORIKASA Organic Mayo Dip
It is made healthly without eggs, and 40% of the product is made from organic soybeans produced in-house.The rich flavor of the organic mushrooms from Tokachi is packed.
-

Hokkaido Tokachi popcorn(Microwave only)
Maeda Farm's popcorn is characterized by large grains and a light, crispy texture!To enhance the original savoury taste of the popcorn, salt from the seawater of Okinawa is used.
-

Kinteki JyunmaiGinjyo 720ml
Kinteki Junmai Ginjo, brewed in Hokkaido, was awarded 91 out of 100 points in the Parker Points Sake category. Japanese sake is popular among wine lovers.
-

farmer’s rest(bean snack~green laver~)
-

THE Hokkaido dashi
The use of an instant high-temperature, high-pressure baking method not only makes it easier to extract the natural flavor of the fish, but also allows the fish to retain its nutrients.
-

Miyagi Oyster
It is an oyster in Higashimatsushima-shi, Miyagi prefecture. Sakura oysters have a sweet taste and are milky. Also, this oyster is well managed by traceability so quality is advanced.














