Senbei

Did You Know?

• In China, the same characters used to write senbei are read jiānbǐng and refer to a crepe similar in preparation to okonomiyaki.
• Senbei are made from glutinous rice steamed for 15 to 20 minutes before being pounded into dough, then refrigerated for several days before cutting.
• They are traditionally cooked over charcoal and may be brushed with a sauce of soy sauce and mirin.

History

Sweet senbei, known as sweet rice crackers, first arrived in Japan during the Tang dynasty, with the earliest known mention dating to 737 AD. These treats still closely resemble their Tang-era ancestors and were originally baked in the Kansai region, including the traditional "roof tile" shape. Made from ingredients like potato, wheat flour, or glutinous rice, they are similar to castella cakes and differ greatly from modern senbei. Traditional versions such as Iga meibutsu katayaki can still be found in Iga City. The senbei most Japanese recognize today became popular during the Edo period, thanks to a teahouse in Sōka city that introduced salty soy sauce flavored crackers across the country. Modern senbei are highly inventive, with flavors ranging from kimchi and wasabi to curry and chocolate. Kansai-style senbei typically use glutinous rice, are lightly seasoned, and have a delicate, saku saku texture. In contrast, Kantō-style senbei were originally made from uruchimai, a non-glutinous rice, and are crunchier (kari kari) with richer flavors.