Understanding Japan’s Two Iconic Rice Crackers

Japanese rice crackers, or beika (米菓), have been enjoyed for centuries as one of Japan’s most beloved traditional snacks. Among them, senbei and okaki are two major categories that often look similar but are made from different types of rice, and that difference changes everything about their flavor and texture.

This article explains what sets senbei and okaki apart, how they are made, and why mastering both is a rare craft that defines the quality and uniqueness of Iwatsuka Seika’s BEIKA series.

The Type of Rice

The foundation of every rice cracker is the rice itself.

• Senbei is made with uruchimai (non-glutinous rice), the same rice used in everyday Japanese meals.
• Okaki is made with mochigome (glutinous rice), the same rice used to make mochi.

Though this may seem like a small distinction, the two grains behave very differently when cooked. Non-glutinous rice produces a crisp, snappy texture, while glutinous rice creates a firmer yet more rounded crunch.

This difference in starch structure and water absorption affects every stage of production—from how the dough is kneaded and shaped to how it responds to heat during roasting or frying.

How Senbei Is Made

Senbei begins with washing and soaking non-glutinous rice, which is then milled into fine rice flour. The flour is steamed, kneaded, and shaped before drying. Each piece is then roasted over carefully controlled heat to develop its crisp bite and aromatic surface.

At Iwatsuka Seika, temperature and humidity are precisely managed so that the rice’s natural umami and sweetness remain intact. Depending on the recipe, senbei can vary from firm and crunchy to lightly crisp.

Examples from BEIKA include:

• BEIKA Black Bean – Rich and nutty, baked with whole steamed black beans.
• BEIKA Butter – Crisp with a gentle sweetness and buttery aroma.
• BEIKA Kinako – Sweet and toasty with roasted soybean flour.

Even within senbei, texture can range from a solid crunch to a light, delicate snap — all achieved through meticulous control of heat and moisture.

How Okaki Is Made

Okaki follows a completely different process. It starts with mochigome (glutinous rice), which is steamed as whole grains rather than milled. The rice is then pounded into mochi, cooled, and cut into bite-sized pieces before being dried and roasted.

This traditional process gives okaki its unique lighter yet satisfying crunch, distinct from the snappier texture of senbei. The variety in okaki also comes from subtle differences in processing, from the drying time to the temperature of the baking stage.

Examples from BEIKA include:

• BEIKA Teriyaki – A bold, savory-sweet glaze of tamari soy sauce and zarame crystal sugar.
• BEIKA Mame Mochi – Light crunch with roasted Hokkaido soybeans.
• BEIKA Sea Salt – Simple, clean flavor that highlights the natural sweetness of rice.

Through adjustments in heat and moisture, even within okaki there is a wide range of textures, from the firm crunch of Teriyaki to the lighter bite of Mame Mochi.

The Craftsmanship Behind Beika

Producing both senbei and okaki under one brand requires entirely different equipment, recipes, and technical expertise for each type of rice. At Iwatsuka Seika, every step — from rice milling to roasting — is carefully optimized for freshness, consistency, and flavor.

Our craftsmen manage the delicate relationship between heat, water, and time to control the rice’s natural properties (gelatinization and retrogradation). This precision allows BEIKA to offer a truly wide range of textures and flavors, reflecting both the science and the art of rice craftsmanship.

Why Beika Is Unique

Many rice cracker makers in Japan specialize in either senbei or okaki, but few can create both with equal quality. BEIKA’s strength lies in mastering both traditions while using 100% Japanese rice, milled fresh to preserve its aroma and taste.

This commitment to rice and craftsmanship allows BEIKA to express the full potential of Japanese rice, capturing everything from a delicate crisp to a deep, satisfying crunch in one series.

The Diversity and Depth of Japanese Rice Crackers

Senbei and okaki may seem simple, but each piece represents generations of refinement and cultural knowledge. BEIKA celebrates that diversity, showing how something as humble as rice can take on many forms: crunchy, delicate, savory, or sweet all shaped by time, technique, and passion.

 

 

Both styles are rooted in Japan’s long history of rice cultivation and food craftsmanship and both are essential to understanding the heart of BEIKA. From selecting premium Japanese rice to mastering each stage of production, Iwatsuka Seika unites the traditions of senbei and okaki in the BEIKA. Every cracker reflects a profound respect for Japan’s rice culture and the craftsmanship that brings it to life.

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