Senbei (rice crackers) - Senbei (rice crackers)

Japanese: せんべい(煎餅) - せんべい

A type of dried confectionery. It is said that it evolved from Tangashi, which was introduced from China during the Nara period, and various shapes were created during the Edo period. It is roughly divided into those made mainly from wheat flour and those made mainly from rice flour. The former are made by kneading wheat flour, adding sugar, seasonings, flavorings, etc., and baking it in an iron mold. Depending on the ingredients, there are eggs, castella, miso, and Karurusu (mineral springs), and depending on the shape, there are Kamenoko, Kawara, and Makisen. Regional specialties include Nanbu Senbei (with black sesame) in Aomori Prefecture and Isobe Senbei (with mineral springs) in Gunma Prefecture. Rice flour-based rice crackers are also called salt rice crackers, and the most representative is Soka Senbei in Saitama Prefecture. Non-glutinous rice flour is kneaded and steamed, rolled out thinly, cut into round shapes, dried, and baked with soy sauce. There are many types depending on the shape and flavorings used, including thick and thin. There are also small arare crackers made mainly from mochi (rice cake).

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

干菓子の一種。奈良時代に中国から伝わった唐菓子から変化し，江戸時代に各種の形状が作られたといわれる。小麦粉を主材にするものと米粉を主材にするものとに大別され，前者は小麦粉をこね，砂糖，調味料，香味料などを加えて鉄の型に入れて焼く。材料により卵，カステラ，みそ，カルルス（鉱泉）など，形状により亀の子，瓦，巻せんなどがあり，地方名物として青森県の南部煎餅（黒ゴマ入），群馬県の磯部煎餅（鉱泉入）などがある。米粉を主体とする煎餅は塩煎餅ともいい，埼玉県の草加煎餅が代表的である。うるち米粉をこねて蒸し，薄く伸ばして，丸く型抜きして乾燥し，醤油で付焼にする。厚焼，薄焼をはじめ形状や配合する香味料によって種類が多い。また餅(もち)を主材とした小型のあられがある。

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