This savory rice cracker features kombu (seaweed) from Hidaka in Hokkaido, which is famous for its high-quality kelp. You can see flecks of this umami-rich ingredient baked into each cracker along with soy sauce and salt for an addictingly savory taste. It’s actually kombu that led to the discovery of umami, the fifth flavor. Kombu’s popularity in cooking and snacks is due to its ability to enhance the other flavors in a dish without taking the spotlight. Here, though kombu is a fun guest star, the flavor of rice shines through. This beloved grain is the bedrock of the Japanese diet and has two harvest periods throughout the year: one in spring, and one in fall.