A rice cracker is an East Asian
cracker made from bleached or unbleached
rice flour. Many regional varieties exist, though most are fried or baked and puffed and/or brushed with
soy sauce or
vinegar to create a smooth texture. Some may also be wrapped in
seaweed.
Preparation
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History
Rice crackers are thought to have originated during China's
Han dynasty (c. 202 BC). Later, during the
Tang dynasty, there are records of
senbei being served to houseguests as a token of courtesy.[1] In Japan, they were popularized during the
Edo period.[2] The Japanese Soka senbei (made in Soka City,
Saitama Prefecture) is widely considered to be the first modern rice cracker.[3][4]
Serving
Rice crackers are traditionally served with soup or salad, along with
green tea and/ or
alcoholic beverages.[5] In the western world, they are often eaten as a snack food in
trail mixes along with ingredients such as
wasabi peas, nuts, dried and salted
edamame, and sesame sticks.
Types
Rice crackers are produced in several varieties and shapes. Some of the most popular are listed below.[6][7]
Ika senbei, or Ika sen, a cracker baked with
grilled squid
Ebi senbei, or Ebi sen, a cracker baked with
mincedshrimp
Kuromame senbei, a cracker made with dough mixed with
black soybeans
Zarame senbei, a cracker sprinkled with crystals of sugar
Kaki no tane, a small, seasoned crescent-shape snack that bares a resemblance to peanuts
Indonesia
Krupuk gendar, also known as krupuk puli, krupuk karak, krupuk beras, or krupuk nasi, is an Indonesian style ground rice cracker commonly found in Java island.[9]