Japan is full of tasty snacks, but if you’ve been on our blog, ordered from us, or have visited Japan for yourself, you already know that. However, one snack that often gets overlooked by people are rice crackers, which is understandable. Senbei has a huge variety that’s almost overwhelming. Plus, rice crackers, at least in the US, are not the tastiest snack.
However, we think that senbei rice crackers deserves a shoutout as a snack that we and many others enjoy all the time. Today, let’s dive into the world of Japanese rice crackers, from its history to a guide of the different senbei types!
What is Senbei
Let's go with the basic explanation before diving into some of the varieties that can complicate things. Image via Instagram
Senbei is type of rice cracker made from glutinous rice that is steamed, pounded, stretched thin and finally baked or grilled (sometimes fried). This leaves a final product that is somewhere between crispy and crunchy. It is often flavored with a brushing of soy sauce or sprinkle of salt, making this a treat that is usually savory.
However, senbei has a very large amount of varieties, from more common nationwide variations to regional varieties using local ingredients.
Where did Senbei Come From?
While the difference between the Chinese and Japanese versions seems really small, it can create a different base flavor that changes the profile. Image via Unsplash
Much like many other Japanese treats and dishes, senbei was initially imported from China, coming to Japan around 737 AD. However, much like ramen or castella, it later evolved to the point where Japanese senbei became something different from the original.
One difference is the main ingredient. The initial imported form was typically made with wheat flour. This flour was made into a dough that was boiled, kneaded and dried before being cooked in sesame oil and covered with mizuame syrup.
However, it is now made with either glutinous rice or glutinous rice flour and has a variety of flavors and types, earning it a different name in Chinese than the original brought from China.
How did We Get Japanese Senbei?
The home of Japanese senbei is actually a town not many non-natives know called Soka. Image via Instagram
Evidence of what senbei was comes from mid-10th century. In the first half of the 10th century, the Wamyo Ruijusho, a Japanese dictionary from 938 AD, defined senbei as a treat made with wheat flour and toasted in oil.
However, this changed sometime during the Edo period (1603-1868). The senbei we know today was created in a city called Soka in Saitama prefecture. Soka was the second stopping point on the Nikko Kaido route going from Edo (modern-day Tokyo) to Nikko.
The Main Theory
This theory focuses on the long history of rice cakes in a town called Souka. Image via Instagram
The most likely theory starts with Soka’s general tradition of steaming and smashing rice, shaping it into a circle, hanging it to dry and finally salting and cooking it. This was a common snack between meals and became a popular product for those passing through Soka on the Nikko Kaido route.
Shoyu (soy sauce) was also made in the area along the Tonegawa Riverside. These Soka Senbei started making use of local shoyu, becoming a popular item, especially thanks to ships heading to Edo.
The Fun Theory
The folklore and more popular theory goes that a local merchant was famous for their dango (steamed mochi) she sold at her shop, Osen. One day, while she was looking for more ideas for her business, a samurai customer suggested flattening her famous dango and cooking them.
Thus, the modern senbei was born. It supposedly gained the name ‘senbei’ as a mix of the woman’s name and the alternate reading of mochi (餅) which is bei.
Enterprising minds are also the reason so many unique varieties of senbei exist, like these chocolate and miso senbei! Image via Instagram
Popular Types of Senbei
While the standard senbei has a salt or soy sauce coating (with soy sauce being the most common), there are a huge variety of other types of senbei. Let’s dive into some of those varieties here!
And just as a heads up, you can browse our selection of Japanese Senbei to try out some of these varieties for yourself!
Nori Senbei
These seaweed variations are great for people who love seaweed or just a general hint of seafood taste! Image via Instagram
Nori Senbei makes a twist on the usual version by incorporating dried seaweed to add saltiness and a hint of seafood flavor. Makers accomoplish this by either mixing in dried seaweed flakes or wrapping it with nori and baking it (and sometimes both).
Togarashi Senbei
Togarashi senbei is for those who appreciate an added kick as it’s seasoned with togarashi (red chili pepper). Some versions may be made with rice flour and baked. Others may also include shrimp for added depth.
Ebi Senbei
Ebi means shrimp, and this variety always includes dried powdered shrimp into the rice for a shrimpy, seafood flavor in the final product.
Ika Senbei
While smaller ika senbei exists, some shops go all in to make a senbei large enough for a whole squid. Image via Instagram
Ika means squid, but unlike the ebi type, ika senbei uses a whole, flattened squid baked right into the rice cracker. Of course, this senbei is usually much larger than the average senbei, and is usually deep-fried for crispiness!
Kuro Goma Senbei
The Kuro Goma adds a bit of nutty flavor and added crunch by with the addition of sesame seeds either in the cracker or as part of the coating!
Zarame Senbei
Zarame senbei is perfect for those with a sweet tooth as this variety is coated with sugar. You can also find plum versions of this treat that adds a bit of sourness to the treat.
While we enjoy the plum versions, our personal favorites are the plain zarame senbei for that bit of sweetness. Image via Instagram
Satou Senbei
Satou means sugar, but it is slightly different from Zarame senbei. Satou senbei is often covered in a white sugar icing as opposed to Zarame’s courser sugar. It can also have a finer sugar coating.
Nure Senbei
Nure senbei really breaks the mold on senbei by trading the crunchiness for moist softness. During the cooking process, makers dip the rice cracker inot soy sauce, which makes it soft, chewy and super flavorful.
A soft senbei sounds pretty weird after eating thousands of hard ones. But it really is so good! Image via Instagram
Kaki no Tane
Kaki no Tane looks quite different from other senbei, being a similar shape to persimmon (kaki) seeds (tane). Kaki no tane are a type of senbei that is very popular to enjoy while drinking and is often mixed with nuts.
Okaki
Okaki is used to describe two different forms. One is the disc-shaped form of kaki no tane, which sometimes has things like cheese as a topping. The more traditional form starts with mochi. The makers then form the mochi into small buns that are then cut into smaller pieces and left to dry in the sun or toasted and grilled. They’re bite-sized, crispy, crunchy and have a large variety of flavors.
Arare
Arare gets really colorful around Girls' Day! Image via Instagram
Arare are really just senbei in small, bite-sized form, usually with a soy sauce coating. The name ‘arare’ comes from the word for hail, which arare resembles. Arare can also be mixed with nuts. During Hina Matsuri season, they may also come in white, pink and green colors for the holiday.
Katayaki Senbei
Katayaki senbei comes from Iga in Mie Prefecture and is an extremely hard rice cracker that has to be cracked with a small hammer. This treat is famous for its hardness but also its history as a nutrient-dense snack that Iga’s ninjas often carried with them for food!
Shika Senbei
Just make sure not to actually eat this version for yourself. This one is meant for deer and deer only. Image via Instagram
Shika means deer, but these senbei don’t contain any deer or deer byproduct. These are the senbei that you can gift to the deer in Nara. They’re often trained to bow for a senbei, but it’s most effective when you get one or two of them alone. Don’t eat them yourself, though. They’re apparently disgusting for humans.
Jibachi Senbei
Although not common, it certainly went viral online for a time. Jibachi senbei comes from the village of Omachi, where digger wasps are common. This village captures a small amount of wasps, boils them, dries them and bakes them into rice crackers.
We couldn't leave our list without an honorable mention to Kyo-Senbei, a sweet, sandwich style of senbei from Kyoto! Image via Instagram
As we’ve learned from senbei, rice crackers don’t have to be boring, with Japanese rice crackers being full of flavor and variety. And honestly, the varieties that we introduced doesn’t even include all of the tasty regional varieties.
If you’re looking to explore the world of Japanese rice crackers, check out our selection of Japanese senbei!
