The familiar crispy, grilled senbei that we know today began to appear in the mid-Edo period (1600s–1800s). One popular origin story comes from the town of Sōka in modern-day Saitama Prefecture. It is said that travelers were offered grilled rice cakes that were dried and roasted for preservation and taste. These developed into what is now known as Sōka Senbei, characterized by their fragrant soy sauce flavor and crunchy texture. The snack soon spread across the country.

Over time, senbei evolved into countless regional varieties. Beyond the classic soy sauce flavor, you can now find senbei seasoned with salt, sugar, sesame seeds, seaweed, chili pepper, and more. Shapes also vary—from round to square, thick or thin, broken-style, and even soft-texture senbei for easy chewing. Each region of Japan often puts its own spin on the recipe, offering local flavors and techniques.

Senbei have long been more than just a snack. They are often served with tea, given as souvenirs, or used in seasonal celebrations. For example, during New Year or local festivals, special decorative or limited-edition senbei are made, blending tradition with seasonal joy. In recent years, senbei have also gained popularity overseas thanks to the global rise of Japanese cuisine. As a gluten-free rice-based snack, they appeal to health-conscious consumers as well. Senbei continues to evolve, preserving its cultural roots while adapting to modern tastes and lifestyles.

厚焼きせんべい

Atsuyaki Senbei

Atsuyaki senbei are relatively thick. They are usually baked slowly at a low temperature. Because of their thickness, they are crunchy and chewy. They are usually seasoned with soy sauce or salt, and the method and flavor vary by region.

薄焼き煎餅

Usuyaki Senbei

"Usuyaki senbei are thinly baked rice crackers. The thinness of the cracker gives it a crispy texture and a savory flavor. Usuyaki senbei are usually flavored with soy sauce, salt or sweet. They are popular as snacks and te cakes. "

揚げ煎餅

Age Senbei

Deep fried rice crackers are made by deep frying glutinous rice dough. Deep frying gives them a crispy texture and they are usually salted or sweetened. Deep frying increases the flavor and richness of the rice.

ぬれ煎餅

Nure Senbei

"Nure-sembei is a snack made by soaking baked rice crackers in soy sauce while they are still hot, giving them a moist texture. Nure-sembei was created around 1960 as a failed attempt at rice crackers. The rice crackers soaked in the sauce even inside the dough were given away to customers and neighbors because they were not for sale, and they became so popular that they were commercialized."