Yamako Senbei Honpo

Yamako Senbei Honpo is a rice cracker maker founded in 1971 in the Soka senbei producing region — Soka City, Saitama Prefecture. As the phrase "we make senbei that tastes of rice" expresses, with thorough commitment to dough making and grilling using domestic rice, the company has shared the appeal of Soka senbei nationwide.

For the premium line "Tenhare," domestic organic rice is used — the dough is sun-dried, then carefully baked piece by piece over binchotan charcoal. The black-based packaging and the paulownia box made by a Kasukabe City paulownia chest workshop — Japanese aesthetics live in every detail.

At "Soka Senbei no Niwa" in the home Soka, through charcoal hand-grilling experience, factory tours, museum exhibits, and the garden cafe, a place is provided where you can experience the history of Soka senbei, production methods, and ways to eat. Together with a diverse product lineup — hard-baked senbei, okoge senbei, chocolate senbei, and emergency food sets — the company plays a role connecting regional food culture to the future.

"Senbei that tastes of rice" — leveraging domestic rice deliciousness

Yamako Senbei Honpo's Soka senbei are rice crackers committed to drawing out the deliciousness of domestic rice. Starting with the flagship hard-baked senbei "Tenhare," 100% uruchi-mai (table rice) dough is slowly dried and baked — finishing into flavors where you feel rice sweetness and fragrance.

The premium Soka senbei "Tenhare" — grilled piece by piece over binchotan

"Tenhare" — using domestic organic rice dough, sun-dried, and grilled piece by piece by veteran artisans over binchotan charcoal. The aroma and texture unique to charcoal grilling, and the sauce of 100% organic soy sauce, draw out the rice umami — a special piece. The paulownia box assortment is also chosen as a gift for important people.

Okoge senbei using 100% domestic uruchi-mai and rice oil

The "Okoge Senbei" series is a fried senbei with crispy texture leveraging the granular feel of rice. The 100% domestic uruchi-mai dough is fried in rice oil — finishing with light aftertaste that doesn't cause oil fatigue. Beyond the standard with special soy sauce dare, variations enjoying ingredient flavor — "Hakkoku Okoge" (Eight Grains Okoge), "Sakura Ebi Okoge" — are also popular.

"Soka Senbei no Niwa" — 100 senbei varieties, experiences, and a cafe

"Soka Senbei no Niwa" — in the home Soka City — is a senbei theme park with a workshop where you can do charcoal hand-grilling experiences, a direct sales corner lining up about 100 senbei varieties, and an attached garden cafe where you can taste soft serve, donuts, and healthy burgers. The garden's greenery and building scenery are also evaluated — receiving the Soka City Townscape Award.