Get to know different types of Japanese crackers

Senbei are traditional Japanese crackers that have been enjoyed for centuries. The crackers were first introduced to Japan via China during the Tang Dynasty, but these early senbei were made from potato and had a cake-like texture. Modern Japanese senbei made from toasted rice were created during the Edo period, when the salty soy sauce variety of Japanese rice crackers became particularly popular.

In the eastern Kanto region, senbei are made from non-glutinous rice flour mixed into a dough and formed into flat discs that are baked or roasted over a flame. However, senbei made from glutinous rice can be found in the western Kansai region. Senbei are sold everywhere from supermarkets and department stores to yatai (street food stands) at outdoor festivals. Specialty senbei artisan makers also still exist, especially in older neighborhoods and districts.

Shoyu (Soy Sauce)

Soy sauce-flavored senbei are the most common flavor found in Japan. These senbei are made by brushing or dipping the rice crackers in soy sauce as they’re toasted over a flame, giving them a wonderful aroma and deeply savory flavor.

Seaweed (Nori)

Nori-flavored senbei are made by wrapping toasted rice crackers in a thin sheet of dried nori seaweed. These can also be made by mixing small shredded pieces of nori or aonori (powdered seaweed) into the senbei dough before baking.

Kuro Goma (Black Sesame)

While senbei are typically made with a dough of rice flour, black sesame senbei are made with a dough of flour and sesame seeds instead. The result is a deliciously nutty senbei cracker with an attractively speckled surface.

Togarashi (Red Chili Pepper)

For fans of spicy foods, togarashi senbei is sure to be a favorite. After toasting, the rice crackers are coated thickly in red chili pepper powder and flakes. The flavor can be too spicy for many Japanese people.

Ika (Squid)

Ika senbei, also called “ika-sen”, are one of several varieties of seafood senbei. Ika-sen can be made a few different ways, such as mixing pieces of grilled squid together with a binding agent and baking them flat, or by baking a single piece of whole squid onto the surface of a rice cracker. Not only does ika senbei have a striking appearance, but it’s incredibly delicious - the perfect accompaniment for a cold beer.

Ebi (Shrimp)

Ebi senbei, or “ebi-sen”, are made by mixing finely minced shrimp into senbei dough before baking. The color of the shrimp adds bright threads of red and pink to the toasted rice cracker when cooked.

Zarame (Sugar)

Although Japan has many kinds of savory rice crackers, there are a number of sweet senbei crackers as well. Sugared senbei is made with zarame sugar, known for its large crystals.

Read more: Enjoy the most famous egg dishes from Japan

Source gurunavi