Senbei

Senbei is a type of Japanese rice cake. It is a dry cake, made from rice flour or wheat flour, then baked in the oven or on a charcoal stove. Available in many shapes, sizes, and flavors, they are delicious but typically have the sweet flavor of rice. Senbei is often eaten with green tea as a simple dish for guests to see as a polite way to quench their thirst. Senbei is the common name for traditional Japanese dry cakes.

Senbei cakes of this period were quite simple, made only from flour and sugar. During the Edo period or Tokugawa period, Senbei had many innovations in processing methods. Many types of Senbei cakes appear with more flavors and different shapes. From there, two types of Senbei made from wheat flour and Senbei made from rice flour were formed.

• Senbei made from wheat flour: This is the traditional Senbei of the Kansai region. It is made from flour, sugar, and eggs, and tastes similar to cookies.
• Senbei made from rice: This type of Senbei is produced mainly in the Kanto region - the main rice production area of Japan. Most of this type of Senbei has a slightly salty taste. Senbei rice is usually prepared by mixing rice flour with warm water. The dough will be kneaded thoroughly and steamed immediately afterward. After steaming, the dough is kneaded again and then rolled into large rolls.

Senbei's shape is quite simple but very familiar to human life. Perhaps it is this characteristic that makes Senbei attractive to everyone. Nowadays, Senbei cake has been greatly improved in both processing method and form. Many modern ingredients are included in the Senbei recipe: cheese, chocolate, eggs, butter... making Senbei even richer in flavor while still retaining its traditional features.