Seaweed Shrimp Crackers with Squid Ink and Aosa Seaweed Uni Cheese

Akomeya Tokyo's original rice crackers made in collaboration with "Densun-do," famous for their shrimp rice crackers. The shrimp cracker dough is blended with rice flour and baked, topped with ingredients inspired by "a bowl of rice." The longer-baked cracker dough has a delightful crunchy texture. The shrimp crackers with squid ink are sandwiched with a sweet and rich sea urchin cream, infused with the umami of sea urchin and aosa seaweed, and wrapped in seaweed—a taste you can only find at Acomeya. The black appearance belies the rich umami of the sea. Gluten-free.