What is Rice cracker?
[[File:Japanese_Senbeis.jpg|thumb|right|250px|{{Center|Senbei rice crackers}}]] A '''Rice cracker''' is a [[Japan]]ese [[snack]] made from [[rice]]. The traditional rice crackers are called {{nihongo|'''Senbei'''|せんべい}}'' and {{nihongo|'''arare'''|あられ}}.<ref name=Ang6.7>''Asian Foods: Science and Technology'', eds. Catharina Y.W. Ang; Keshun Liu; Yao-Wen Huang (Lancaster, PA: Technomic Publishing Company, Inc., 1999), pp. 6–7</ref> Depending on type, they are made from [[gluten]]ous or non-glutenous rice.<ref name=Ang6.7/> ==Types== Crackers made from glutenous rice are called ''arare'' or ''okaki''. They have a soft [[texture]] and easily dissolve in the [[mouth]]. Senbei are crackers made from non-glutinous rice and are hard with a coarse texture.<ref name=Ang6.7/> Arare rice crackers are often coated with [[spice]]s, [[soy sauce]] or other [[flavor]]ings.<ref>''Cereals Processing Technology'', ed. G. Owens (Cambridge: Woodhead Publishing, 2001), p. 97</ref> ==History== Rice crackers have a very old [[history]]. They [[wikt:origin|origin]]ated during the time of the [[Han Dynasty]] ({{circa|202 [[BC]]}}).<ref>{{cite web |url=http://kingodo.co.jp/knowledge/history.html |title=Learn fun |author=<!--Staff writer(s); no by-line.--> |date= |website= |publisher=金吾堂製菓のこだわり (Kingo-do confectionery) |accessdate=5 January 2015 |archive-date=2 January 2015 |archive-url=https://web.archive.org/web/20150102120014/http://kingodo.co.jp/knowledge/history.html |url-status=dead }}</ref> The first ''Senbei'' description is in 737. It was a mixture of [[flour]] and rice cooked in [[oil]]. The first modern rice cracker is called ''Soka Senbei''.<ref>{{cite web |url=http://www.city.soka.saitama.jp/cont/s1403/a02/a03/01.html |title=草加せんべいの歴史と現在 (Soka rice cracker of history and current) |author=<!--Staff writer(s); no by-line.--> |date= |website= |publisher=草加市役所 (Soka City Hall) |accessdate=5 January 2015 |archive-date=30 May 2014 |archive-url=https://web.archive.org/web/20140530011359/http://www.city.soka.saitama.jp/cont/s1403/a