Senbei are Japanese rice crackers often coated in soy sauce and wrapped in seaweed.
Traditional senbei are made from rice flour or pounded rice. The dough is shaped, dried, and then baked or grilled. A soy-sauce glaze is one of the most familiar seasonings, while salt, sugar, sesame, miso, and nori seaweed are also used.
Senbei come in many shapes and textures, from thin and delicate crackers to thick, hard varieties. They are commonly served with green tea and are associated with Japanese hospitality. Regional styles reflect local ingredients and production methods.
Senbei should not be confused with mochi. Mochi is a soft, chewy rice cake made from glutinous rice, while senbei are crisp crackers. The word can also appear in names for snacks made with different grains or modern flavorings, but rice remains the defining traditional ingredient.