Sauce Senbei vs Shoyu (Soy Sauce) Senbei crackers

“Senbei (煎餅, せんべい)” is a traditional Japanese cracker made of non-glutinous rice called “Uruchi Mai (うるち米)” that has been steamed, pounded, stretched and molded, dried, and baked. 

Traditional Senbei rice crackers are typically seasoned with soy sauce or salt, but in modern times, various flavors, such as curry, wasabi, and ume (plum), are available.

Sauce Senbei vs Shoyu (Soy Sauce) Senbei 

The majority of Japanese “Senbei” crackers are made of Uruchi rice, the staple of the Japanese diet, but there are some exceptions, which are made with wheat flour or starch.

What I bought today, “Sauce Senbei (ソースせんべい)” is one of them, but what kind of sauce is used for the crackers?  Further, what is the difference between Sauce Senbei and Shoyu or Soy Sauce Senbei?

Today, let me explain that.

Shoyu Senbei (醤油せんべい)

First off, Shoyu Senbei is the most common Senbei variety made of non-glutinous Uruchi rice, brushed with soy sauce, as “Shoyu (醤油)” is the Japanese word for soy sauce. 

Shoyu Senbei is said to have originated in the city of Soka, Saitama Prefecture, and has over one hundred years of history. The traditional soy sauce-flavored rice cracker is usually classified into Wagashi.

Sauce Senbei (ソースせんべい)

On the other hand, Sauce Senbei is a Dagashi snack and was first created around the mid-20th century.

The main ingredient of this modern Sauce Senbei is not rice but starch and this Senbei is seasoned mainly with a Japanese Worcester sauce or the like.

Ingredients and Nutrition Facts

Lastly, for your reference, here are the ingredients and nutrition facts labels of the Sauce Senbei I got this time.

(Reference Pages: Wikipedia ソースせんべい, 煎餅 )