Kitayama Seika makes its senbei with a special type of rice known as Uruchi rice that is 100% domestic. Thick but very soft, this rice is of high enough quality to be enjoyed as a steaming bowl of rice. To make these senbei, the rice is polished the day before being made into dough to preserve its original sweet taste and then dried for 12 hours, which is nearly four times longer than normal rice crackers, to enhance its flavors. The dough is then double-baked. First, it is slowly heated in a far-infrared stone oven, cooled, then baked again at a high heat to add a beautiful brown color and fragrance. This results in a crispy texture which leads to the slightly sweet, melt-in-your-mouth chewy texture of high-quality rice.
