Description
Get your hands on the crispy rusk from 100% Hokkaido wheat and butter developed by King Bake, an old bakery in Hakodate since 1929, with Clark lactic acid developed by Hokkaido University.
About Hokudai Clark Rusk
Developed by Hokkaido University researchers in collaboration with a certified Hokkaido University startup.
Each box contains 100 billion beneficial lactic acid bacteria (Pediococcus sp. KB-1).
The package features an illustration of Dr. William S. Clark, whose teachings helped shape Hokkaido
University’s founding spirit and philosophy.
Product Information
Allergy: Wheat, Milk, Soy, Sesame
Best Before: 6 months
Manufactured by: King Bake Co., Ltd. (Hokkaido, Japan)
Interested parties may contact us for a private discussion.
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