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Ebi senbei
- Characteristics
- Ingredients/Locality
- Local Origin
- Common Souvenir
- Shrimp
- Production numbers
Prawn crackers developed by a Meiji period ideas man.
The taste of rice crackers differs according to production region, such as Soka Senbei from east Japan, and Nanbu Senbei from the northern Tohoku regions. In Aichi, crackers means prawns, and 90% of Japan’s exquisite prawn crackers are made in Aichi. The light saltiness and fine prawn flavor is divine. Simple snack types through to luxury versions are available.
Origin
Small prawns are caught in abundance in the waters off Aichi’s Mikawa and Chita. Being easily damaged, their export value was limited and so they were used as fertilizer. In the mid Meiji period (1868-1912), ‘Kamaboko Bunkichi’ of Isshiki-Cho created a way to make delicious crackers from prawns. In addition a Mr. Higesada developed a mass production shrimp processing method, advancing the local industry.
Availability
Aichi Prefecture supermarkets rice cracker sections are filled with Ebi Senbei prawn crackers. High quality whole prawn crackers are also available at souvenir stands.
Around 100 companies in the Mikawa region produce Ebi Senbei, the most popular being white ‘Mangetsu’, or Full Moon, featuring small shrimp cooked into the rice cracker.