The kuchidoke of rice crackers refers to their melt-in-the-mouth sensation, which includes the absorption of saliva and the feeling of a bolus residue in the mouth. The saliva absorption rate of the bolus and the mass fraction of bolus particles (≤53 µm) were positively correlated with the kuchidoke score. The viscosities of an artificial bolus were reduced by the addition of α-amylase, and the time required for reducing the initial viscosity by half was negatively correlated with the kuchidoke score. Additionally, the thickness of the rice cracker