Everything about Senbei totally explained
Alternative spellings: sembee, sembei, senbee
» Disambiguation: Senbei (Dr. Slump) is a character in the anime/manga series, Dr. Slump.
Senbei (Oh My Goddess!) is also a character in anime/manga series, Oh My Goddess!
Senbei (煎餅,せんべい) are
Japanese
crackers, made from
rice. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with
green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.
Senbei are usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of
shoyu and
mirin. They may then be wrapped with a layer of
nori. Alternatively they may be flavored with salt or so-called "salad" flavoring.
In China, senbei are called jiānbǐng (煎餅). There are varieties like Shandong Jianbing and Tianjin Jianbing. However, these are in actuality a different food. In China, they're more like wraps and pancakes, similar to
okonomiyaki, whereas in Japan they're hard (not floppy), and are bite-sized snacks rather than meals.
Sweet senbei (甘味煎餅) came to Japan during the
Tang dynasty, the first recorded usage in 737 AD, and still are very similar to Tang traditional styles, originally often baked in the Kansai area, of which include the traditional "roof tile" senbei. These include ingredients like potato and wheat flour or glutinous rice, and are similar to castella cakes. (Not like what people most think of senbei today).
What Japanese commonly refer to as sembei nowadays was popularized by a shop in the
Edo Period, Sōkajuku, which spread salty soy sauce flavored sembei throughout Japan.
There are several types of
traditional Japanese senbei. They include the 2 categories, sweet sembei (over 15 types) and rice candy senbei (米菓煎餅), and others, which include even fish senbei (魚せんべい), lotus senbei (蓮根煎餅) and bone senbei (骨せんべい).
Modern senbei versions are very inventive and may include flavorings can which range from
kimchi to
wasabi to
curry to
chocolate.
Kansai senbei tend to use glutinous rice and have a lightly seasoned and delicate in texture (
saku saku).
Kantō senbei were originally based on uruchimai, a non-glutinous rice, and they tend to be more crunchy (
kari kari) and richly flavored.
Examples of senbei
Historical senbei
Senbei have also been stamped with the imperial crest and presented as tokens of recognition and gratitude by the Japanese emperor during the
Second World War.
Further Information
Get more info on 'Senbei'.
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