“Okaki” and “Osenbei”

What Japanese snack (O-kashi) do you recommend?

“OKAKI” and “OSENBEI”

おかきは、お米(もち米)を搗いてお餅にします。それを冷やして固くなったら食べやすい大きさの形に切って適度に乾燥をさせてから焼いて作ります。おせんべいは、お米(うるち米)を粉にして蒸して搗きます。そして乾燥をさせて生地を作り、こんがり焼いて作ります。どちらも醤油で味つけするのが一般的ですが、生地の中に胡麻や海老が入ったものや、砂糖やマヨネーズで味付けしたり、海苔で巻いたものなど種類が豊富です。ぜひ、お好みの一品を探してみてくださいね。

I would recommend “OKAKI” and “OSENBEI” – both are one of the most popular snacks in Japan. OKAKI is essentially toasted cut and dried MOCHI rice cake. SENBEI is originally based on uruchimai, a non-glutinous rice – grind uruchimai, steam, dry, toast and brush with a flavoring sauce. Often both of them are made of soy sauce, but they are also available in a wide range of flavor. Foods such as sesame or shrimp may be grinded to rice cake material. Alternatively they may be flavored with sugar or mayonnaise, among others. They may then be wrapped with a layer of nori. Enjoy a variety of choices and find your favorite!

There are some specialists for delicious “OKAKI” and “OSENBEI”. You can find more about “Japan Okaki and Senbei Sommelier Association” at http://www.japan-osa.net

From Deep Japan
http://www.deepjapan.org/a/563