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  2. Senbei - Wikipedia

    en.wikipedia.org/wiki/Senbei

    Senbei , also spelled sembei, is 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 ...

  3. Rice cracker - Wikipedia

    en.wikipedia.org/wiki/Rice_cracker

    Rice crackers, assorted varieties. 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.

  4. Arare (food) - Wikipedia

    en.wikipedia.org/wiki/Arare_(food)

    Arare covered peanuts Store selling arare, okaki, senbei and other rice crackers. Japanese typically consume arare to celebrate Hinamatsuri, the "doll festival" held on 3 March. The arare made during the festival are multicolored, in shades including pink, yellow, white, brown and light green. [2]

  5. I Tried Over 50 Different Cracker Brands—These Are The 10 ...

    www.aol.com/tried-over-50-different-cracker...

    In a sea of disappointing gluten-free options, this cracker from Simple Mills shined. The texture is close to a traditional wheat-based cracker, bringing a great crunch without any unpleasant ...

  6. Nori - Wikipedia

    en.wikipedia.org/wiki/Nori

    The dry seaweed is used to pick up rice balls without getting the hands sticky. Senbei (rice crackers) sometimes contain a piece of nori as well. Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes. Flakes of nori are used in furikake seasonings, to be sprinkled over rice or added to onigiri. Very small flakes ...

  7. List of Japanese ingredients - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_ingredients

    Rice. Short or medium grain white rice. Regular (non-sticky) rice is called uruchi-mai. Mochi rice (glutinous rice)-sticky rice, sweet rice; Genmai (brown rice) Rice bran (nuka) – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables; Arare – toasted brown rice grains in genmai cha and ...