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Senbei are the most common type of cracker found in Japan. Typically made from rice, they’re recognized by their big, round circular shape, and come in a wide variety of flavors from sweet to salty and spicy to umami.
Kitayama Seika makes its senbei with a special type of thick yet very soft, domestic rice known as uruchi rice. 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. The dough is then double-baked, resulting in its crispy texture. The shape of each cracker is unique as skilled craftsmen make them one by one by hand.
Four flavors included:
Norimaki (seaweed): Rice cracker wrapped in seaweed.
Soy sauce: The classic taste of sweet rice enhanced with the umami flavors of soy sauce.
Ume no hana (plum flower):The elegant sweet and sour taste of Japanese plums (ume).
Negi (spring onion) and miso: A harmony of domestic spring onions and rich miso.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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