Senbei

Senbei are a cherished Japanese snack made from rice, available in a diverse array of shapes, sizes, and flavors. These rice crackers can range from savory to sweet, and are traditionally baked or grilled over charcoal. They might be brushed with sauces like soy sauce and mirin or even wrapped in nori (seaweed).

In China, there's a similar treat called jiānbǐng, but it differs from Japanese senbei in both texture and presentation. Sweet senbei made their way to Japan during the Tang Dynasty, reflecting traditional styles such as the "roof tile" senbei. The modern version of senbei that we know today gained popularity during the Edo period, thanks to Sōkajuku, who introduced soy sauce-flavored senbei across Japan.

There are many traditional types of Japanese senbei, including sweet senbei and rice candy senbei. Unique varieties such as fish senbei, lotus senbei, and bone senbei also exist. Modern senbei have branched out into creative flavors like kimchi, wasabi, curry, and even chocolate. In the Kansai region, senbei are made with glutinous rice, giving them a delicate texture, while in the Kantō region, they are made with non-glutinous rice for a crunchier bite and richer flavor. Thin Japanese rice crackers, known as usuyaki senbei, are popular not only in Japan but also in places like Australia.