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{{Short description|Japanese rice cracker}}
{{About||the character in the anime/manga series, [[Dr. Slump]]|Senbei Norimaki|the character in anime/manga series, [[Oh My Goddess!]]|Senbei (Oh My Goddess!)}}
{{About||the character in the Dr. Slump anime|Senbei Norimaki|the character the Oh My Goddess! anime|Senbei (Oh My Goddess!)}}
{{More citations needed|date=March 2013}}
{{More citations needed|date=March 2013}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
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| alternate_name = ''Sembei''
| alternate_name = ''Sembei''
| country = [[Japan]]
| country = [[Japan]]
| region =
| region = [[East Asia]]
| creator =
| creator =
| type = [[Rice cracker]]
| type = [[Rice cracker]]
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| other =
| other =
}}
}}
⚫
{{Nihongo|'''''Senbei'''''|{{linktext|煎餅}}|extra=alternatively spelled '''''sembei'''''}} are a type of Japanese [[rice cracker]].<ref>{{Cite web |last=Sinclair |first=C |year=2005 |title=Dictionary of food: international food and cooking terms from A to Z |url=https://search.credoreference.com/content/entry/acbdictfood/sembei/0 |publication-place=A&C Black}}</ref> 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.
⚫
[[File:Senbei Nori 001.jpg|thumb|''Senbei'' with ''[[nori]]'']]
⚫
{{Nihongo|'''''Senbei'''''|{{linktext|煎餅}}|extra=alternatively spelled '''''sembei'''''}} are a type of Japanese [[rice cracker]]. 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.


There are several types of traditional Japanese ''senbei''. They can be baked or deep-fried and sometimes sweetened. Aside from rice, wheat flour or starch can be used. Some varieties even use foods other than grains, such as ''sakana senbei'' (fish-senbei), ''renkon senbei'' ([[lotus root]] senbei) and ''hone senbei'' (bone-senbei).
== Description ==
⚫
''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 [[soy sauce]] and [[mirin]]. They may then be wrapped with a layer of [[nori]]. Alternatively they may be flavored with salt or "salad" flavoring, among others.


⚫
''Senbei'' have several variations, including ''[[nori]]''-wrapped, ''[[Arare (food)|arare]]'', ''[[Olive no Hana]]'', [[soy nut]], and wet. Thin rice crackers (薄焼きせんべい ''usuyaki senbei'') are popular in Australia and other countries.<ref>{{cite web|title=HISTORY|url=http://www.sakata.com.au/history.htm|access-date=March 7, 2013|url-status=dead|archive-url=https://web.archive.org/web/20130409052019/http://sakata.com.au/history.htm|archive-date=April 9, 2013}}</ref>
⚫
In China, the same characters used to write ''senbei'' are read [[jianbing|jiānbǐng]] (煎餅). There are varieties like [[Shandong Jianbing]] and [[Tianjin Jianbing]]. However, these are in actuality a different food. In China, they are more like wraps and [[pancake]]s, similar to [[okonomiyaki]], whereas in Japan they are hard (not floppy), and are bite-sized snacks rather than meals. However, crackers similar to Japanese senbei can be found in China today. Their modern Chinese name is {{linktext|仙貝}}/{{linktext|仙贝}} ([[Pinyin]]: ''xiānbèi''), which reflects the Japanese-language pronunciation of "senbei" (煎餅).


⚫
In China, the same [[Hanzi|characters]] used to write ''senbei'' are read [[jianbing|jiānbǐng]] ({{lang-zh|t={{linktext|煎餅}}|s=煎饼|p=jiānbǐng|labels=no}}); the term instead refers to a [[crepe]] and is more similar in preparation to ''[[okonomiyaki]]'' among Japanese foods. In Japan, ''senbei'' are hard and crispy, and are bite-sized snacks rather than street-food meals. However, crackers similar to Japanese ''senbei'' can be found in China today and their modern Chinese name is {{lang-zh|t={{linktext|仙貝}}|s=仙贝|p=xiānbèi|labels=no}}, which reflects the Japanese-language pronunciation of "senbei" (煎餅).
⚫
Sweet senbei (甘味煎餅) came to Japan during the [[Tang dynasty]], with 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. (Distinctly different from what most people would consider as Senbei today).


== Preparation ==
Traditional senbei such as this can still be found, e.g. Iga meibutsu katayaki, in Iga City.
⚫
[[File:Senbei_001.jpg|thumb|''Senbei'' being grilled]]
''Senbei'' are made from [[glutinous rice]] which has been steamed for 15 to 20 minutes before being pounded into dough. After several days of refrigeration, the dough is cut into shapes.<ref>{{cite book |last1=Lusas |first1=Edmund W. |last2=Rooney |first2=Lloyd W. |title=Snack Foods Processing |date=5 June 2001 |publisher=CRC Press |isbn=978-1-4200-1254-5 |pages=458 |url=https://books.google.com/books?id=W_5wlzckPkMC |language=en}}</ref>


⚫
''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 [[soy sauce]] and ''[[mirin]]''. They may then be wrapped with a layer of [[nori]]. Alternatively they may be flavored with salt or "salad" flavoring, among others.
⚫
What Japanese commonly refer to as senbei nowadays was popularized by a shop in the [[Edo period]], Sōkajuku, which spread salty soy sauce flavored senbei throughout Japan.{{Citation needed|date=August 2010}}


==History==
There are several types of ''traditional'' Japanese senbei. They include the 2 categories, sweet sembei (over 15 types){{Citation needed|date=February 2008}} and rice candy senbei (米菓煎餅), and others, which include even fish senbei (魚せんべい), [[lotus (plant)|lotus]] senbei (蓮根煎餅) and bone senbei (骨せんべい).
⚫
Sweet ''senbei'' (甘味煎餅) came to Japan during the [[Tang dynasty]], with 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, distinctly different from what most people would consider as ''senbei'' today, though traditional ''senbei'' such as this can still be found, e.g. ''Iga meibutsu katayaki'', in [[Iga, Mie|Iga]] City.


⚫
What Japanese commonly refer to as ''senbei'' nowadays were popularized by a teahouse in [[Sōka]] city in the [[Edo period]], which spread salty soy sauce flavored ''senbei'' throughout Japan.
⚫
Modern senbei versions are very inventive and may include flavorings which can range from [[kimchi]] to [[wasabi]] to [[curry]] to [[chocolate]].


⚫
Modern ''senbei'' versions are very inventive and may include flavorings which can range from [[kimchi]] to [[wasabi]] to [[curry]] to [[chocolate]].
⚫
[[Kansai]] senbei tend to use glutinous rice and are lightly seasoned and delicate in texture (''saku saku''). [[Kantō region|Kantō]] senbei were originally based on uruchimai, a non-glutinous rice, and they tend to be more crunchy (''kari kari'') and richly flavored.


⚫
[[Kansai]] ''senbei'' tend to use glutinous rice and are lightly seasoned and delicate in texture (''saku saku''). [[Kantō region|Kantō]] ''senbei'' were originally based on ''uruchimai'', a non-glutinous rice, and they tend to be more crunchy (''kari kari'') and richly flavored.
⚫
Thin Japanese rice crackers (薄焼きせんべい ''usuyaki senbei'') are popular in Australia and other countries.<ref>{{cite web|title=HISTORY|url=http://www.sakata.com.au/history.htm|accessdate=March 7, 2013|deadurl=yes|archiveurl=https://web.archive.org/web/20130409052019/http://sakata.com.au/history.htm|archivedate=April 9, 2013|df=}}</ref>


== Examples ==
== Types ==

* ''[[Nori]]''-wrapped
* Age senbei (fried senbei)
* ''[[Arare (food)|Arare]]''
* Atsuyaki senbei (thick senbei)
* ''[[Olive no Hana]]''
* Kometsubu senbei (grains of rice senbei)
* [[Soy nut]]
* Nori senbei (seaweed senbei)
* Wet
* Nure senbei (wet senbei)
* Satou senbei (sugar senbei)
* Salad senbei (salad flavored senbei)
* Usuyaki senbei (thin senbei)
* Zarame senbei (granulated suger senbei)<ref>{{Cite web |title=全国米菓工業組合 |url=https://www.arare-osenbei.jp/type/ |access-date=2022-12-05 |website=www.arare-osenbei.jp |language=ja}}</ref>


== See also ==
== See also ==
* ''[[Bakauke]]'', a brand of ''senbei''
* ''[[Bakauke]]'', a brand of ''senbei''
* [[Sōka, Saitama]], a famous ''senbei'' city
* [[Sōka]], Saitama, a famous ''senbei'' city


== References ==
== References ==
{{reflist}}
{{reflist}}


{{Japanese food and drink}}
{{Authority control}}
{{Authority control}}


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[[Category:Wagashi]]
[[Category:Wagashi]]
[[Category:Beika]]
[[Category:Beika]]
[[Category:Japanese cuisine terms]]

Revision as of 12:22, 5 May 2024

For the character in the Dr. Slump anime, see Senbei Norimaki. For the character the Oh My Goddess! anime, see Senbei (Oh My Goddess!).
Senbei
Standard senbei and a cross section view
Alternative namesSembei
TypeRice cracker
Place of originJapan
Region or stateEast Asia
Main ingredientsJapanese rice (uruchimai)

Senbei (煎餅, alternatively spelled sembei) are a type of Japanese rice cracker.[1] 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.

There are several types of traditional Japanese senbei. They can be baked or deep-fried and sometimes sweetened. Aside from rice, wheat flour or starch can be used. Some varieties even use foods other than grains, such as sakana senbei (fish-senbei), renkon senbei (lotus root senbei) and hone senbei (bone-senbei).

Senbei have several variations, including nori-wrapped, arare, Olive no Hana, soy nut, and wet. Thin rice crackers (薄焼きせんべい usuyaki senbei) are popular in Australia and other countries.[2]

In China, the same characters used to write senbei are read jiānbǐng (煎饼; 煎餅; jiānbǐng); the term instead refers to a crepe and is more similar in preparation to okonomiyaki among Japanese foods. In Japan, senbei are hard and crispy, and are bite-sized snacks rather than street-food meals. However, crackers similar to Japanese senbei can be found in China today and their modern Chinese name is 仙贝; 仙貝; xiānbèi, which reflects the Japanese-language pronunciation of "senbei" (煎餅).

Preparation

Senbei being grilled

Senbei are made from glutinous rice which has been steamed for 15 to 20 minutes before being pounded into dough. After several days of refrigeration, the dough is cut into shapes.[3]

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 soy sauce and mirin. They may then be wrapped with a layer of nori. Alternatively they may be flavored with salt or "salad" flavoring, among others.

History

Sweet senbei (甘味煎餅) came to Japan during the Tang dynasty, with 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, distinctly different from what most people would consider as senbei today, though traditional senbei such as this can still be found, e.g. Iga meibutsu katayaki, in Iga City.

What Japanese commonly refer to as senbei nowadays were popularized by a teahouse in Sōka city in the Edo period, which spread salty soy sauce flavored senbei throughout Japan.

Modern senbei versions are very inventive and may include flavorings which can range from kimchi to wasabi to curry to chocolate.

Kansai senbei tend to use glutinous rice and are 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.

Types

  • Age senbei (fried senbei)
  • Atsuyaki senbei (thick senbei)
  • Kometsubu senbei (grains of rice senbei)
  • Nori senbei (seaweed senbei)
  • Nure senbei (wet senbei)
  • Satou senbei (sugar senbei)
  • Salad senbei (salad flavored senbei)
  • Usuyaki senbei (thin senbei)
  • Zarame senbei (granulated suger senbei)[4]

See also

  • Bakauke, a brand of senbei
  • Sōka, Saitama, a famous senbei city

References

  1. ^ Sinclair, C (2005). "Dictionary of food: international food and cooking terms from A to Z". A&C Black.
  2. ^ "HISTORY". Archived from the original on April 9, 2013. Retrieved March 7, 2013.
  3. ^ Lusas, Edmund W.; Rooney, Lloyd W. (5 June 2001). Snack Foods Processing. CRC Press. p. 458. ISBN 978-1-4200-1254-5.
  4. ^ "全国米菓工業組合". www.arare-osenbei.jp (in Japanese). Retrieved 2022-12-05.
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