senbei

The story passed down through the years of the origin of the present method of making senbei begins in 804 with the sojourn to China of the priest Kūkai (774–835).

1986, The East, volumes 22–23, Tokyo: East Publications, →ISSN, →OCLC, page 28, column 1

Break the senbei into small pieces – they will double in size so have this in mind – then drop the pieces into the hot oil one at a time, they will puff immediately.

2017, Scott Hallsworth, “Crunchy Rice Senbei in Avocado-Jalapeño Dip”, in Junk Food Japan: Addictive Food from Kurobuta, London: Absolute Press, →ISBN, “Snack” section, page 19

After steaming, the process of making senbei consists of pounding and rolling out the dough, cutting out the shape, and drying.

2023, Yukiharu Ogawa, “Commercial Processing of Rice”, in Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur, editors, Science of Rice Chemistry and Nutrition, Singapore: Springer, →ISBN, page 222

Most of the Japanese sweets that we had regularly eaten back on Earth, like dango and manju, were classified as namagashi. Rakugan and senbei rice crackers were classified as higashi, but I’d hardly ever had opportunities to eat rakugan, and senbei were kind of different from what I had in mind when I thought of namagashi.

2024 September 9, Itsuki Mizuho, translated by Yen-Po Tseng, “Garden Paradise?”, in To Another World… with Land Mines!, volume 9, [San Antonio, Tex.]: J-Novel Club, →ISBN