Senbei-jiru (Nanbu rice crackers simmered in broth)
Chewy Nanbu crackers soak up the flavors of this Aomori specialty.

About Senbei-jiru (Nanbu rice crackers simmered in broth)

Senbei-jiru is a regional dish enjoyed for generations in southern Aomori Prefecture and is especially well known in Hachinohe. It is made with special Nanbu rice crackers that hold their shape when simmered. Cracked into pieces, they are cooked in a broth made with ingredients such as chicken or fish, vegetables, and mushrooms. The crackers do not dissolve as they cook, developing a pleasantly chewy texture, somewhat like al dente pasta.

The dish is said to date back to the Edo period, when rice was difficult to obtain. Farmers are thought to have used homemade wheat or buckwheat crackers as preserved food. Adding these valuable crackers to soup made it more filling and provided nourishment to help warm people during cold winters.

Today, senbei-jiru is commonly made with chicken- or fish-based broth, vegetables, and shirataki noodles, with pieces of cracker simmered in the soup. In the Hachinohe area, there are many variations, including miso-based versions with horse meat and lightly seasoned versions with fish broth. Families and restaurants each pass down their own distinctive recipes.

Senbei-jiru also gained nationwide attention through the B-1 Grand Prix and is now widely known as one of Aomori’s signature local dishes. If you visit Hachinohe, try comparing different versions and enjoy their rich flavors and chewy texture.

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