Shiroi Fusen: Chocolate Sandwich White Senbei Crackers

When it comes to traditional Japanese snack food, what comes to my mind right away is “Senbei (煎餅)”, which, together with Okaki and Arare, is known as one of the representative Japanese rice crackers.

Although traditional Senbei is usually either lightly salted or brushed with soy sauce, in modern times Senbei comes in various types and many flavors, and some are even sweet.

As for sweet Senbei, there are roughly 2 types; one whose cracker itself is flavored with something sweet, while the other consists of 2 rice crackers between which sweet stuff is placed.

As I wrote about it before, Kameda Seika Potapota Yaki and Sanko Seika Yuki no Yado come under the former type, and what I purchased this time, Kameda Shiroi Fusen is a quintessential example of the latter type.

Kameda Seika Shiroi Fusen Senbei

Kameda Seika Shiroi Fusen

When I was a kid, I used to eat the “Shiroi Fusen (白い風船)” Senbei introduced in 1982 by Kameda Seika, so the product brings back memories of my childhood.

Kameda Shiroi Fusen Senbei

Even now, the rice snack is popular in Japan and is available in many supermarkets.

“Shiroi Fusen (白い風船)” literally means “white balloon” in Japanese, and as its name suggests, the rice cracker has a white color and looks kind of like a balloon.

As you can see in the picture above, this Japanese treat consists of mild chocolate cream sandwiched in between 2 light crispy white Senbei.

Kameda Seika Shiroi Fusen Senbei

The Senbei itself is plain with the natural flavor of rice and melts in the mouth, whereas the chocolate cream filling inside is pretty sweet, and overall, the snack is well-balanced.

For the nice melt and delicious taste, the Shiroi Fusen Senbei is especially favored by parents who have children.

Ingredients

Kameda Seika Shiroi Fusen Senbei Ingredients

Since this snack is a kind of Senbei, the main ingredient is non-glutinous rice called “Uruchi Mai (うるち米)”.

The other ingredients include cocoa powder, cacao mass, starch, whole milk powder, milk sugar, sugar, salt, and calcium.

And the Senbei contains 10 billion lactic acid bacteria derived from rice called “K-2”.

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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