Before I get into this post, I just want to mention that this is the first post of a new series I’m starting. You may have noticed the title is ”Munchie Log #1”. This series is going to include any foods (including snacks and drinks) that have something about them that I feel is worth writing about- whether they’re exotic, fun to eat, or just plain tasty! I hope you guys like it!

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There are two types of snacks I’m going to be discussing today- Tokyo Milk Cheese Factory Crackers and Shiroi Koibito Crackers!

According to the label, the Tokyo Milk Cheese Factory opened in 2011, and assures the consumer that “Your Cheek Might Drop”, which is translated from a Japanese phrase used to express when something is delicious!  The Factory specializes in dairy-based desserts, like cheesecake, milk pie (comparable to cream puffs), and ice cream. Hokkaido is known for the quality milk that comes from their cows, which are raised on grass and a comfortable climate. That’s why so many dairy-based Japanese snacks are made with Hokkaido cow’s milk.

These crackers come individually packaged in slim cardboard boxes, which are adorably decorated with the company’s logo, a cow. The boxes had different colors according to their flavor- the “Porcini and Gouda” flavored crackers were packaged in silver packs in a regular brown box, while the “Chocolat and Mascarpone” were packed in burnt sienna. The first product listed in the name denoted the flavor of the cracker itself, while the second denoted the flavor of the filling sandwiched between the two. For instance, the “cracker” part of the Porcini and Gouda carried the flavor of the mushroom, while the filling was cheese flavored. The crackers were crispy, and the filling inside was a smooth, thin layer. The Porcini and Gouda crackers were savory; the salty cheese within was accompanied nicely with the low-key flavor of the cracker, though to be honest, it may have been a little too bland- if I hadn’t checked the label, I would have thought the cracker was a normal, run-of-the-mill tea biscuit. However, I absolutely loved the chocolate and mascarpone, which was a sweet (pun intended) combination of a crunchy cocoa cracker with a creamy center. Although I liked the chocolate cracker best, I could tell that both cracker types were made with high-quality ingredients.

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The Shiroi Koibito crackers consisted of a similar structure to the Tokyo Cheese crackers, with two crispy cookies containing filling wrapped in individual packages. The flavors were written in French, with “Chocolat Blac et Langue de Chat” in deep green and white wrappers and “Chocolat à Croquer et Langue de Chat” in white and navy wrappers. “Chocolat Blac” means “white chocolate” and “Chocolat à Croquere” is “chocolate crunch”. However, according to Google Translate, “Langue de Chat” is… “cat’s tongue”?! What? Upon some research, I learned that “Langue de Chat” is the name of a type of French cookie and is the recipe that Shiroi Koibito uses for their cookies. Both “Chocolat Blac et Langue de Chat” and “Chocolat à Croquer et Langue de Chat” were made with Langue de Chat cookies containing chocolate or vanilla cream. I personally liked these cookies even more than the Tokyo Cheese crackers, as the cookies were even lighter and, and, true to the company’s claim, “melts in your mouth”.

Overall, both these cookie companies has something to offer for snackers with different preferences, whether you like crackers with a harder texture or a more delicate one!

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