Kyoto Narumiya was established in 1923 as a branch of Narumi Mochi Honten, and has been making delicious rice crackers and rice crackers for 100 years with the motto, "Delicious rice crackers and rice crackers start with delicious rice cakes. To make delicious rice cakes, the glutinous rice is soaked in water overnight. The next morning, the whole grains are steamed in a Japanese cypress silo and pounded with a pestle to produce rice cakes with good elasticity and firmness. The drying process is crucial in order to complete the arare/okaki without losing the flavor of the rice cake, and the craftsman's experience and intuition play a key role in this process. In addition to the appearance and texture of the rice cake, they also listen for the sound of a crispy sound to confirm that the moisture content is optimal before baking.

The selection of ingredients is just as important as the manufacturing process. The glutinous rice is a blend of Hiyokumochi from Saga, the best variety, and new Hanejyu from Tango, Kyoto. The salt, soy sauce, and pepper used to flavor the rice are also selected by visiting the places of origin, and the ingredients are chosen with the hope that they will be passed on to the next generation and to the world through arare and okaki. The two brands, Narumiya Premium, which focuses on carefully selected ingredients, and Narumiya Standard [Kyoto Narumiya], which preserves the traditions nurtured over a long history, are purchased by many people at souvenir stores, supermarkets, and department stores, as well as at hotels such as Hoshinoya, OMO, and Westin. They are also valued as a welcome gift at hotels such as Hoshinoya, OMO, and Westin.