Nanbu senbei is a type of Japanese wheat cracker that has been a part of the staple diet and also the backbone of culture in the Hachinohe Area for hundreds of years. This local delicacy can be made with a variety of toppings and flavors and is one of the most popular snacks in Hachinohe. It is also the most important ingredient in Hachinohe’s famous dish Senbei-Jiru (Chicken & Cracker Soup).

Below are two different recipes for Nanbu senbei. The first recipe uses a traditional cast iron mold to make the senbei, just like people do in the Hachinohe Area. The iron molds can be purchased in the Hachinohe Area or online, and are highly recommended for anyone who wants to experience the real flavor of Nanbu senbei at home.

But even without a cast-iron mold from Japan, as long as you have salt, water, and flour, you can make your very own Nanbu senbei at home! We have included a simple version of the recipe that can be baked in an oven. Although the results will not be the same as the real deal, this option is a good alternative particularly for those making Nanbu Senbei so that they can make their own Senbei-Jiru (Chicken & Cracker Soup). 

Recipe Version #1: Homemade Nanbu Senbei with Traditional Cast Iron Mold

Ingredients (makes 3-4 wheat crackers):

• • Flour 100g (about 3/4 cup)
  • Salt     1/3 tsp
  • Water 1/3 cup (approximately)
  • Toppings (black sesame seeds or walnuts, etc.)
  • Oil (for coating cast iron mold)
  • Optional: Baking soda or baking powder  1/3 tsp

 Directions:

• Mix the flour, salt, and baking soda or powder together, then slowly add water while stirring.
  • Note: baking soda or powder can be omitted

• • (The dough should have the consistency of wet pizza dough, but also be very sticky)
• Once the dough has roughly formed, lightly hand knead the dough, then split into 3-4 balls.
• Sprinkle a work surface lightly with flour and gently flatten each ball into a rough circle.

• Sprinkle desired toppings on each of the dough circles, lightly press down with fingers.
  • Note: some traditional toppings include chopped walnuts, black sesame seeds or peanuts, however anything you want can be used as a topping. If you are making the Nanbu senbei for Senbei-Jiru, leave plain without toppings.

• Heat your iron mold over your stove or open flame, then use a paper towel to coat the inside of the iron with a very thin layer of oil.

• Put one dough circle topping-side down into the mold, close the mold and use the latch on the handle to fix in place.

• Cook for 1 minute on one side, then flip and continue cooking for 1 minute.

• Open mold and remove senbei, repeat with remaining dough circles
  • Note: Nanbu senbei taste best when eaten while still hot from the iron mold.

Recipe Version #2: Easy Oven-Baked Homemade Nanbu Senbei

Ingredients (makes 6 wheat crackers):

• • Flour 100g (about 3/4 cup)
  • Salt 1/3 tsp
  • Sugar a dash
  • Water 1/4 cup (approximately)
  • Toppings (black sesame seeds or walnuts, etc.)
  • Optional: Baking soda or baking powder  1/3 tsp  

 Directions:

• Preheat your oven to 350 F (180 C)

• Mix the flour, salt, baking soda or powder, and sugar together, then slowly add water while stirring.
  •   Note: baking soda or powder can be omitted  

• Once the dough has roughly formed,  lightly knead the dough, and split it into 6 balls.
• Sprinkle a work surface lightly with flour and form each ball into a flat circle.

• Place on baking paper and sprinkle desired toppings on the dough, lightly press down with fingers.
  • Note: some traditional toppings include chopped walnuts, black sesame seeds or peanuts, but anything you want can be used as a topping. Shown in the picture above are senbei dough with egoma (perilla seeds), a popular topping in the Hachinohe Area, chopped walnuts, and plain. If you are making the Nanbu senbei for Senbei-Jiru, leave plain without toppings.

• Bake in the oven until the crackers are hard to the touch but soft inside (around 20 mins).