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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 ...
Senbei crackers on sale in Tokyo. Beika (米菓), a dry Japanese confectionery made from rice Arare (food) (あられ), a stone-shaped, bite-sized Japanese rice cracker Oriibu no hana ('olive flower') Senbei (せんべい), a flat disk-shaped, palm-sized cracker traditionally eaten with green tea [8] Shoyu senbei, a cracker brushed with soy sauce
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]
This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. It includes both brand name and generic snacks. Types
Higashi made with wasanbon, Japanese premium traditionally-made fine-grained sugar, are commonly regarded as the finest higashi. The most common and well-known higashi is rakugan , but the definition of the word [ clarification needed ] is somewhat vague and sometimes not suitable for a certain type of wagashi , so the word higashi would be ...
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
The Japanese had been making desserts for centuries before sugar was widely available in Japan. Many desserts commonly available in Japan can be traced back hundreds of years. [1] In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi.
Rice cracker; S. Senbei; W. Want Want This page was last edited on 2 January 2014, at 22:14 (UTC). Text is available under the Creative Commons Attribution-ShareAlike ...