Love Japanese rice crackers and want to find out all there is to know about them? Read our review of the top 3 must-try Japanese crackers by leading makers.

The tradition of making sweets in Japan from rice goes way back. These are a healthy alternative to conventional snacks as they are cholesterol and fat free. If you love sitting around watching your favorite movie munching on potato chips and other such saltine snacks, then you can quite quickly start impacting your health.

No such worries with Japanese crackers, savory or sweet, they are super healthy and delicious to eat anytime of the day or night. They are available in all types of flavors, from hot and savory to sweet and tangy. You can buy them anywhere these days, from the corner store to the local supermarket.

Okaki Rice And Senbei

Japanese rice crackers can be roughly separated into two groups, depending on if they are made of glutinous rice, which are called Okaki rice, or Senbei rice crackers if made of non-glutinous rice.

Normally Senbei rice crackers are baked or grilled to keep it healthy and oil free. They will be brushed with a flavorsome sauce before grilling. After cooking they can be wrapped in an edible seaweed leaf for extra goodness and flavor.

Japanese Senbei can be found all over the world but first came to prominence in China during the Tang dynasty, around the 8th century AD. They were baked in the Kansai region which was famous for making the very distinctive roof tiles you see on traditional buildings today.

Japan’s love affair with rice is thousands of years old and has been preserved within the main religions where rice offerings are made to the deities to thank them for a successful harvest or to solicit their blessing on a future crop. The offerings will often be made of Okaki rice as it tends to last longer. When the harvest is over these offerings will be removed and roasted for consumption at the time of the harvest festivals.

The area of Niigata is where most of Japan’s rice is produced and there are some famous large food manufactures situated in the region, like Kameda Seika, who are renowned for their Japanese rice crackers.

If you’re feeling adventurous and you want to impress your friends then make your own Japanese crackers. Making your own means you can put your own flavors onto the crackers and perhaps experiment a little with new flavors. This recipe will be oven baked, making them a much healthier snack than other fried varieties.

Make Your Own (Japanese) Crackers

Ingredients

The crackers:

120g rice flour.

40g white rice.

1/4 tsp sea salt.

3 tbsp vegetable oil.

3 tbsp water.

Glaze:

1 tbsp soy sauce.

2 tsp mirin.

Optional Flavourings And Toppings:

5 tsp rice seasoning of your choice or you could use 3 tsp black sesame seeds.

If you like it hot then 2 tsp red chilli pepper mix.

Seaweed sheets to fold around finished crackers.

How To:

  • To start you should preheat oven to 190°C. Then line two baking sheets with parchment paper.
  • Mix the soy sauce and mirin for the glaze and set aside.  
  • To make the dough, set the rice flour, cooked rice, salt, and oil into a food processor if you have one. Mix until ground into a smooth paste. Slowly add water through until the mixture is slightly wet and crumbly.
  • Pour into a bowl and mix in the flavors then knead into a dough. Separate the dough by hand into even sized dough balls.
  • Place a dough ball between two sheets of cling film and flatten to 5cm in diameter with a rolling pin or heavy object. Peel the plastic off the dough and set onto the baking sheet.
  • Bake the crackers for about 10 minutes. Flip the crackers with a spatula. Bake again until the crackers turn to brown.
  • Remove from the oven and allow to cool for a minute. Brush the tops with the soy sauce and mirin glaze. Return to the oven and bake for about 2 to 3 minutes. Do not let them burn. Wrap a sheet of seaweed around a cracker for added flavour.
  • Cool completely on a wire rack before eating. They will crisp up as they rest. Store in a container for up to one week.

If you don’t want to make your own then below you will find our review of 3 great rice crackers and where to buy them online.

The Review

Nuts – US, Oriental Rice Crackers, No Artificial Colors, Crunchy & Spicy, All Natural

Oriental Rice Crackers

Nuts- US was born out of the great depression of 1929. on the brink of the depression, when grandfather “Poppy” Sol took the bold step to get a bank loan and start his own business, the Newark Nuts Company. They are world famous for their Asian rice cracker snack mix, an appealing tangle of soy, chili, sesame and a slight hint of sweetness.

These delicious Japanese crackers cover all the taste bases in one fine bag. Great to share with your friends or when having your favorite cold drinks.

The bag is resealable for freshness and the rice crackers are always crunchy with great flavors like soya sauce and chilli. As we mentioned above, they are healthy and a great saltine substitute.

To keep them fresh always reseal and keep in the fridge for extra freshness.

Their kosher, fresh and made in the USA.

The reviews are super positive considering these Japanese rice crackers are not made in Japan. Well worth a try, we loved them!

Oriental Rice Crackers

Delicious Japanese crackers that cover all the taste bases in one fine bag. Great to share with your friends or when having your favorite cold drinks.


Japanese Traditional Rice Crackers: Nori Maki Arare/ Kaki No Tane 2packs

Japanese Traditional Rice Crackers

These rice crackers by Uegaki Kaki are the authentic real deal. When you bite into their crunchy goodness, they remind you of the seeds of persimmon, which is “Kaki” in Japanese and why they are named as such. Eaten at many good bars around the country as free counter snacks, they get you in the mood to drink. They have an addictive somewhat spicy taste, thanks to a hint of chili.

When you purchase through Amazon with the link above you will get two 4.5oz bags of Uegaki Kaki No Tane Japanese rice crackers to enjoy with your friends at home when having a beer while watching the game. Now that just sounds so good!

Japanese Traditional Rice Crackers

The authentic real deal with an addictive somewhat spicy taste, thanks to a hint of chili.


Mixed Arare Mochi Crunch

The Asia Trans & Co works under the name Snack Hawaii, for a very good reason, it works out of Hawaii and offers (Japanese) crackers to customers worldwide. The rice is grown in the tropical climate of SouthEast Asia and packed fresh in Hawaii.

Now you can enjoy these traditional snacks straight from Amazon to your door to get the experience of these taste sensations that come in many flavors.

Mixed Arare Mochi Crunch is a classic bar snack made with glutinous rice and flavored with soy sauce. It has a fishy flavor that goes perfectly with beer and keeps you coming back for more. They often have a surprise in the center, like crunchy peanuts or wasabi paste. Arare comes in different sizes, colors, and shapes, sometimes the pieces are wrapped in crispy seaweed for that authentic fishy taste.

Satisfy your tastebuds with Arare salty flavor Japanese rice crackers. They are an excellent addition to the snack family of  popcorn, trail mix, and potato chips. This great celebration snack for the big game or the celebration party.

Mixed Arare Mochi Crunch

A classic bar snack made with glutinous rice and flavored with soy sauce. It has a fishy flavor that goes perfectly with beer and keeps you coming back for more.


Mikasa Jones
Mikasa grew up in the dynamic Harlem neighborhood of New York City. Mikasa defines herself as an adaptive young woman who has been immersed into various cultures not just in the United States, but also her mother's hometown in Yokohama, Japan. She is a chef by profession and is an active member of the American Culinary Federation. She swears by a cup of hot matcha after a long day, saying that it helps her relax and focus on her tasks on a day-to-day basis.

Japan Daily Press is one of her outlets for sharing information with readers about the accessibility of commercially available Japanese products. She thinks that the misconception of sub-standard quality and taste of commercial food should be erased because there are a lot of manufacturers that are really stepping up their game in terms of developing products that are as close to authentic as possible.