3 Types of Japanese Rice Crackers
Understanding Senbei, Okaki, and Arare
Table of Contents
- Introduction
- What Defines Different Types of Japanese Rice Crackers?
- Senbei (Uruchi Rice Crackers)
- Okaki (Mochi Rice Crackers)
- Arare (Small Mochi Rice Crackers)
- How Senbei, Okaki, and Arare Compare
- Why Japanese Rice Crackers Offer So Much Variety
- Frequently Asked Questions
Introduction
Japanese rice crackers are often grouped under a single name, but in Japan they are understood as a diverse category shaped by rice, technique, and tradition. Known collectively as beika (米菓), these snacks vary widely in texture, size, and character depending on how they are made.
For those new to Japanese rice snacks, understanding the main types helps explain why they feel so different from one another. This article introduces the three most common styles, senbei, okaki, and arare, and explains what defines each.
What Defines Different Types of Japanese Rice Crackers?
The differences between Japanese rice crackers are shaped primarily by two factors: the type of rice used and the method of preparation.
Japan mainly uses two kinds of rice for beika. Uruchi rice is the standard short-grain rice eaten daily with meals. Mochi rice is glutinous rice, known for its sticky texture when steamed and its ability to expand when heated after drying.
Beyond the rice itself, steps such as steaming, shaping, drying, and roasting determine the final texture. Small changes in these processes can create crackers that feel crisp, crunchy, airy, firm, or light, leading to clearly defined styles over time.
Senbei (Uruchi Rice Crackers)
Senbei (せんべい) is the most widely recognized type of Japanese rice cracker and is made from uruchi rice. This type of rice produces a firm, crisp texture that holds its shape well.
To make senbei, the rice is ground into flour and formed into a dough, then steamed, shaped, and dried before being grilled or baked. During grilling, many senbei are brushed with soy sauce, creating a toasted aroma and savory finish. Others are simply seasoned with salt or left plain to highlight the natural flavor of the rice.
While senbei is often associated with a firm bite, its texture can vary widely. Depending on thickness, moisture level, and grilling method, senbei can range from light and crisp like the BEIKA MOCHI Butter and Kinako to more substantial and sturdy like the BEIKA MOCHI Black Bean. This flexibility is part of what makes senbei a familiar and enduring everyday snack, commonly enjoyed with tea and offered as a gesture of hospitality.
Okaki (Mochi Rice Crackers)
Okaki (おかき) is made from mochi rice, which gives it a noticeably different texture from senbei. Mochi rice expands when heated, allowing okaki to take on a wide range of textures.
The process begins by steaming mochi rice and forming it into mochi. After drying until hard, the mochi is broken into pieces and toasted. As it heats, the pieces puff, forming irregular shapes and a distinctive crunch.
Although okaki is often described as light, it can also be made deeply crunchy and satisfying depending on how it is toasted and seasoned. Some styles emphasize a delicate bite like the BEIKA MOCHI Mame Mochi and Sea Salt, while others offer a bold, hearty crunch like our BEIKA MOCHI Teriyaki. This range makes okaki especially versatile, capable of carrying both simple seasonings and richer flavors, and closely tied to seasonal eating and traditional home food culture.
Arare (Small Mochi Rice Crackers)
Arare (あられ) is also made from mochi rice and follows a process similar to okaki, but it is shaped into much smaller pieces.
The word arare originally refers to small hailstones in Japanese, describing the cracker’s size. Despite being small, arare can have a wide range of textures, from crisp to airy, depending on how it is toasted.
Arare is often enjoyed during seasonal celebrations and is commonly served in colorful assortments. Its small size makes it easy to share, and it frequently appears at gatherings and festivals as a casual, familiar snack.
How Senbei, Okaki, and Arare Compare
Senbei, okaki, and arare are all classified as beika, but they differ in the type of rice used and how they are made from the very beginning.
Senbei starts with uruchi rice, which is shaped and dried before grilling. Okaki and arare begin as mochi made from glutinous rice, then dried, cut, and toasted. Arare follows the same process as okaki, simply in smaller pieces.
These differences create distinct foundations for each type, while still leaving room for wide variation through technique, craftsmanship, and interpretation.
Why Japanese Rice Crackers Offer So Much Variety
Japanese rice crackers are not meant to fit into a single definition. Instead, beika represents a category shaped by rice, technique, and everyday tradition. Even within established types like senbei and okaki, texture, thickness, and crunch can vary widely depending on how they are made.
The BEIKA MOCHI series takes inspiration from this flexibility. By working within traditional forms, it explores a range of textures and shapes, from lighter, crisp styles to more satisfying, crunchy expressions. Even within okaki, it is possible to create a bold, deeply crunchy bite, showing how much range exists within a single category.
This kind of variety is what has allowed beika to remain part of everyday life for generations. Rooted in simple ingredients yet shaped by technique and creativity, Japanese rice crackers continue to offer many ways to enjoy rice.
Frequently Asked Questions
What are the main types of Japanese rice crackers?
The three main types of Japanese rice crackers are senbei, okaki, and arare. Senbei is made from uruchi rice and is typically crisp and firm, while okaki and arare are made from mochi rice and can be light, airy, or deeply crunchy depending on how they are prepared.
What is the difference between senbei and okaki?
Senbei is made from uruchi rice, the same rice eaten at meals, which gives it a clean, crisp bite. Okaki is made from mochi rice, which expands when toasted and creates a lighter or more textured crunch.
What is arare, and how is it different from okaki?
Arare is made from mochi rice like okaki, but it is shaped into much smaller pieces. While the ingredients and process are similar, arare is lighter in size and often served in colorful mixes or shared at gatherings.
Why do Japanese rice crackers have so many textures?
Texture in Japanese rice crackers depends on the type of rice used, how the dough is shaped, how long it is dried, and how it is toasted. Small changes in these steps can create crackers that are crisp, airy, firm, or deeply crunchy.
What does “beika” mean?
Beika (米菓) is a general Japanese term that refers to rice-based snacks and confections. It includes a wide range of rice crackers, such as senbei, okaki, and arare.