What Is Senbei? 5 Types of Senbei

*Senbei* are traditional Japanese rice crackers, typically served with green tea. These palm-sized crackers, made from *joshinko* (non-glutinous) rice, were introduced to Japan during the Tang Dynasty and are among the oldest Japanese snack foods. Early versions of *senbei* were made from [wheat flour](https://www.masterclass.com/articles/classic-whole-wheat-bread-recipe) and potatoes. Modern variations take inspiration from the soy sauce-infused batches created in the Japanese tea shop from the Edo period that ushered the snack food into the mainstream. Today, [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine), black soybeans, nori, shrimp, and [furikake](https://www.masterclass.com/articles/furikake-guide) are among the most common *senbei* flavorings. *Senbei* can be sweet or savory. Sweet rice crackers may be coated in *zarame* sugar or feature fruity flavors for sweet applications, while savory iterations incorporate everything from wasabi to curry blends. You can find *senbei* in most Asian grocery stores. There are many different types of *senbei*. The popular rice cracker is classified into three categories: classic *senbei*, regional *senbei*, and other *senbei*. Within each category, multiple types of *senbei* exist, each one harboring its own diverse flavor. 1. __*Ika* (squid)__: One of many seafood *senbei*, *ika-sen* is made by baking a piece of squid onto the rice cracker’s surface. They can be baked flat or grilled with different pieces of squid. 2. __*Kuro Goma* (black sesame)__: Black sesame *senbei* are made from flour and [sesame seeds](https://www.masterclass.com/articles/what-are-sesame-seeds-learn-how-to-cook-with-sesame-seeds), which results in a crispy and crunchy cracker. 3. Seaweed (nori) : This type of *senbei* is toasted and wrapped in a thin sheet of dried nori seaweed and sometimes seasoned with *[furikake](https://www.masterclass.com/articles/furikake-guide)*, a Japanese seasoning consisting of nori seaweed, sesame seeds, and a dried fish. You can make nori *senbei* by mixing *aonori* (powdered seaweed) into *senbei* dough before baking. 4. __*Shōyu* (soy sauce)__: *Shōyu* is the most common *senbei* flavor in Japan. To make this variation, producers brush [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained) over the crackers as they toast over a flame, which imparts a notable [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking) flavor. 5. __*Togarashi* (red chili pepper__): This spicy *senbei* cracker is thickly coated in red pepper flakes and powder after toasting, which adds a punch of heat to the popular snack. *Senbei* and *okaki* are two types of popular Japanese rice crackers with a couple of key differences. *Senbei* are made from glutinous rice, whereas *okaki* are made using sweet rice flour (*[mochiko](https://www.masterclass.com/articles/mochiko-explained)*). *Senbei* are large and flat disks, whereas *okaki* are smaller and puffed. *[Arare](https://www.masterclass.com/articles/arare-guide)* are an even smaller type of *okaki* made from cut rice cakes. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. These palm-sized crackers date back to the Tang dynasty and are among Japan’s most popular snack foods.