Senbei-Jiru

Senbei-Jiru introduction

Senbei-Jiru (せんべい汁, Senbei-Jiru) is a beloved traditional dish from Aomori Prefecture, especially well-known in Hachinohe City. This hearty soup features a unique type of Nanbu senbei—a sturdy wheat-based cracker that doesn’t break apart when cooked. The senbei is added to a broth made from chicken, fish, vegetables, and mushrooms, and simmered to absorb the flavorful goodness. Even after cooking, the senbei retains a pleasantly chewy texture, reminiscent of al dente pasta. The origins of Senbei-Jiru date back to the Edo period. During times when rice was scarce, local farmers made and stored wheat or buckwheat senbei as a staple food. To stretch their meals and stay nourished during harsh winters, they would add these crackers to soups, creating a warm, filling dish. Today, the dish is typically prepared with a broth made from chicken or fish, complemented by vegetables and konjac noodles, with the senbei broken into pieces and added into the mix. In the Hachinohe region, diverse variations exist, such as miso-based versions with horse meat or lightly salted broths made with fish. Each household and restaurant has its unique recipe, preserving the culinary tradition. Gaining national recognition as a standout dish at the B-1 Grand Prix, Senbei-Jiru has become one of Aomori’s most iconic local specialties. When visiting Hachinohe, be sure to try different variations and savor the deep flavors and delightful chewy texture of this comforting regional delicacy.

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Other information

• NameSenbei-Jiru
• Area Aomori
• Kind of food Nabe dish

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