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.
Rice crackers, assorted varieties
Preparation
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History
Rice crackers are thought to have originated during China's Han dynasty (c. 202 BC). Later, during the Tang dynasty, there are records of senbei being served to houseguests as a token of courtesy.[1] In Japan, they were popularized during the Edo period.[2] The Japanese Soka senbei (made in Soka City, Saitama Prefecture) is widely considered to be the first modern rice cracker.[3][4]
Serving
Rice crackers are traditionally served with soup or salad, along with green tea and/ or alcoholic beverages.[5] In the western world, they are often eaten as a snack food in trail mixes along with ingredients such as wasabi peas, nuts, dried and salted edamame, and sesame sticks.
Types
Rice crackers are produced in several varieties and shapes. Some of the most popular are listed below.[6][7]
Krupuk gendar, also known as krupuk puli, krupuk karak, krupuk beras, or krupuk nasi, is an Indonesian style ground rice cracker commonly found in Java island.[9]
