This is the Komatsu Iwateya Nanbu Senbei Shun no Mori, and assortment featuring 11 varieties of Nanbu senbei, a specialty of Iwate Prefecture.

Each cracker was circular, approximately 8 cm in diameter and 1 mm thick, with a slightly convex centre reaching about 2 mm in height and surrounded by a 1 cm-wide rim, resembling a shallow, flattened dome. Depending on the variety, one side was coated with black or white sesame seeds.

Sesame

A classic Nanbu senbei with a light, crisp texture and a warm savoury quality. The black sesame added nuttiness, intensifying with each chew.

Peanut

Generously packed with peanuts, this version balanced richness and crunch with the crispness of the cracker. The peanut flavour was more pronounced than in the black sesame variety, making it particularly enjoyable.

Twice-Roasted Sesame

Black sesame was roasted twice for a deeper aroma, but the process dulled both the sesame and cracker’s flavour, resulting in a blander version compared to the original sesame senbei.

Soy Sauce Sesame

A sesame senbei dipped in soy sauce, creating a rich, umami-forward flavour. However, the soy sauce overpowered the sesame’s nuttiness, which was only faintly noticeable. The surface had a slight stickiness from the glaze.

Mame Soy Sauce

A peanut senbei coated in soy sauce and baked to a fragrant finish, using soy sauce from Yagisawa Shoten, a 200-year-old producer. The soy sauce deepened the savoury peanut notes, adding a touch of stickiness and umami. Crisp, light, and deeply fragrant, this was one of the highlights.

Mamegoro

Whole peanuts were embedded in a sweet biscuit-like dough, giving it a denser crunch. The mellow sweetness paired well with the savoury peanuts, creating an ideal sweet-savoury balance. The peanut flavour intensified with each chew, making this another standout.

Pumpkin

Pumpkin powder was blended into the dough, which had a thicker, biscuit-like texture rather than the crispness of the rice-based senbei. The pumpkin’s mellow, earthy sweetness complemented the rich, toasty notes, while pumpkin seeds added extra crunch and nuttiness.

Almond

This was structurally similar to the peanut variety but made with crushed roasted almonds, skins included, for extra depth. The denser crunch, gentle sweetness, and nutty aroma made this another favourite, alongside the peanut versions.

Squid

A white sesame senbei topped with squid, this blended sweet nuttiness from the sesame with the rich umami of the squid, creating a satisfying combination of flavours.

Apple

A nanbu senbei topped with apple chips, the white sesame base provided a nutty contrast to the bright sweetness and acidity of the apples. The extra crunch from the apple chips added texture and variety, making this an enjoyable variation.

Natto

Freeze-dried natto with a touch of soy sauce, this had a pungent, fermented aroma reminiscent of fish sauce. The cracker itself was crisp, with a subtle nuttiness from the sesame, but the natto’s overpowering bitterness and lingering funk made it the least appealing.

The best flavours were peanut, almond, pumpkin, and squid, followed by apple, black sesame, and soy sauce peanut, while natto was the least enjoyable.

This Komatsu Iwateya Nanbu Senbei Shun no Mori contained 11 pieces. It was produced in Japan and purchased in Aomori, Japan in 2024.