Sauce Senbei vs. Shoyu (Soy Sauce) Senbei Crackers
Senbei (煎餅/せんべい) is a traditional Japanese cracker made from non-glutinous rice called Uruchi Mai (うるち米), first steamed, then pounded, molded, dried, and baked or grilled.
Senbei is traditionally brushed with soy sauce or lightly salted, but in modern times, it comes in various flavors, such as curry, wasabi, and ume (plum).
Sauce Senbei vs. Shoyu Senbei
Japanese Senbei crackers generally consist of Uruchi rice, the staple of the Japanese diet, but there are some exceptions, which typically use wheat flour or starch.
What I bought today, Sauce Senbei (ソースせんべい), is among them, but what kind of sauce is prepared for the crackers? Further, what is the difference between Sauce Senbei and Shoyu or Soy Sauce Senbei?
Shoyu Senbei (醤油せんべい)
First, Shoyu Senbei is the most common Senbei variety made from non-glutinous Uruchi rice, brushed with soy sauce, as Shoyu (醤油) is the Japanese word for soy sauce.
Shoyu Senbei originated in Soka City, Saitama Prefecture, and the snack has over one hundred years of history. It is usually classified into Wagashi.
Sauce Senbei (ソースせんべい)
On the other hand, Sauce Senbei is a modern Dagashi treat first created around the mid-20th century.
The main ingredient is not rice but starch. And this Senbei uses a Japanese Worcester sauce or the like as its main seasoning.
For your information, here are the ingredients and nutrition facts labels of the Sauce Senbei I got this time.