Senbei Jiru (せんべい汁): Rice Cracker Soup

Senbei jiru (せんべい汁) is a unique, traditional soup originally from Hachinohe City in Aomori Prefecture (Tohoku Region).

It consists of local rice crackers (called “Nanbu rice crackers” 南部煎餅) cooked in a broth with other various vegetables and ingredients.

Senbei ( せんべい ) means rice crackers in Japanese, and “jiru” (or shiru), means soup.

Read on for more interesting info about senbei jiru:

Ingredients

The main ingredients of Senbei jiru are:

• Rice crackers
• Soup stock
• Various vegetables

The rice crackers used are local type of rice crackers from the Hachinohe area called “Nanbu Senbei” (南部煎餅).

“Nanbu” (南部) literally means southern part, and is in reference to the area which was once ruled by the Nanbu Clan — known as the Nanbu Domain in ancient times.

The actual crackers are simply made mainly of flour, water, and salt. They are unique in that they do not fall apart when they are boiled in the soup.

The soup stock is typically either chicken or pork based. Some common vegetables used are burdock root, mushrooms, carrots, and green onions.

Location / Where to Eat

Senbei Jiru is found in Hachihone City (八戸市), located in the eastern part of Aomori prefecture.

It is considered one of the main three cities of Aomori, along with Aomori City and Hirosaki.

The cracker soup is served in restaurants all across the city. According to the Senbei Soup Research Institute, there are 190 restaurants in Hachinohe that serve the delicious soup.

If you are ever in the area, make sure to try some authentic Senbei Jiru!

It is also a home cooked dish, and if you are in Japan, you can even order packs of pre-made Senbei Jiru online! (Example store)

So, why did rice cracker soup become a thing in Hachinohe? It was mainly because in ancient times, rice was difficult to grow in the cold climates of Aomori. Locals instead turn to growing wheat, and other cold-resistant grains, which resulted in many flour based foods.

Read more about the interesting of senbei jiru below!

History / Origin of Senbei Jiru

Senbei jiru is said to have been eaten in the Hachinohe region for over 200 years.

In the late Edo period, rice could not always be eaten in Hachinohe due to the cold, and bad harvests. To prevent famine, locals focused on cultivating more cold-resistant grains like wheat, soba, millet, and other grains, which were then ground into flour.

A flour food culture developed in the area, and produced foods such as Nanbu Senbei which are made mainly of just flour, water, and salt. (Though they are called “rice crackers”, they don’t actually contain rice).

Senbei were eaten as snacks, and as a replacement for rice. People also began adding the crackers to soups and stews, which is how senbei jiru was born.

After the war (i.e. WW2), manufacturers actually developed rice crackers specifically to use in soup that wouldn’t fall apart when soaking in the broth.

Originally, senbei jiru was only popular in a few areas in the southern part of Aomori Prefecture, and the northern part of neighboring Iwate Prefecture.

Recently, it has become more popular throughout Aomori Prefecture thanks to promotion efforts by local organizations. Most notably, the B-1 Grand Prix, which had its first annual event in Hachinohe.

How to make Senbei Jiru

Senbei jiru, or rice cracker soup, is not too difficult to make. You can technically make any soup, and throw some crackers in, and you’re done!

The most difficult part is finding the crackers needed — i.e. Nanbu Senbei.

If you’re outside of Japan, it is probably extremely difficult to find. If you do find some, here is a great recipe from Delish Kitchen to follow:

Senbei Jiru: Rice Cracker Soup Recipe

Course: Aomori, Ingredients, Japanese Foods, Location, Rice crackers, soup stock, Soups, Tohoku, various vegetables

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Here is a great recipe to make a delicious and nutritious chicken + vegetable, rice cracker soup. Original recipe via Delish Kitchen

Ingredients

• Nanbu rice crackers … 4 pieces (40g)

• Chicken thigh … 200g

• Carrot … 1/2

• Burdock … 1/2 piece (90g)

• Green onion … 1/2 piece (80g)

• Shiitake mushrooms … 3

• Salad oil … 1 tablespoon

• Water … 800ml

• Seasoning

• Granulated dashi … 1 teaspoon

• Mirin … 1 tablespoon

• Salt … 1/3 teaspoon

• Soy sauce … 1 tablespoon

Directions

• Prep Ingredients
• Cut the carrot in half lengthwise, then cut into 5mm pieces (i.e. half moon slices).
• Hold the burdock root in one hand, and shave off thin slices while rotating the root. Soak the slices in water while you prepare other ingredients.
• Slice the green onions diagonally.
• Cut off the roots of the shiitake mushrooms then separate the caps and stems. Cut the stem in half lengthwise and thinly slice the cap.
• Remove excess fat from chicken and cut into bite-sized pieces.
• Cook
• Heat the vegetable oil in a pot over medium heat, add the chicken and fry until the meat changes color.
• Add the carrots, burdock, and shiitake mushrooms and stir-fry until the oil is full absorbed by the ingredients. Add the dashi granules and water and bring to a boil, then remove the foam/scum.
• Add mirin and salt, cover and simmer over low heat for about 10 minutes.
• Add green onions and soy sauce and simmer for another 3 minutes.
• Add the Nanbu rice crackers, heat over medium heat, and bring to a boil.
• Boil until the crackers are a softness you want.
• Enjoy!

Recipe Video

Interesting Facts & FAQ

• There is an official “Hachinohe Senbei Soup Research Institute” whose goal is to promote Senbei Jiru as a way to revitalize the local economy Hachinohe City. In 2010, they estimate that their efforts resulted in over 56 billion yen of economic effect for the local economy (approx over $600 million USD at the time).
• The local method to split the rice crackers is to divide them into three equal parts, just like the Mercedes Benz logo 😂

Summary

Have you ever tried senbei jiru (i.e. rice cracker soup) before? What did you think of it?

Leave your thoughts and comments below!