This is the Mikawaya Seika Nanashoku Kaisen Zoroe.

They’re a bag of rice crackers flavoured with seven ‘colours’ of seafood.

Ika bon. This was a squid rice cracker with a delectably bold squid flavour at the head of each bite followed by a mellow sweet savoury sauce developing in the body before the deep flavours of bonito and kelp in the finish. This was easily one of our favourites along with the kozakana senbei.

Ika senbei. This was a squid cracker flavoured with sweet soy sauce. The flavour had the moreish sweet savoury flavour of soy sauce but was much more subdued in squid flavour than the previous cracker.

Ebi Mangetsu. This cracker had a crispy and light texture, with a notable salty taste on the surface that mellowed as the flavour of shrimp emerged on reaching the dried shrimp embedded within the cracker.

Ebi Senbei. The saltiness was less pronounced in this cracker, which brought out the flavour of the shrimp in the cracker itself and the dried bits embedded throughout, which delivered a bolder shrimp flavour to the finish.

Ebi Homare. This was lighter and airier than regular prawn chips but with a similar mellow shrimp flavour.

Wakame Senbei. This cracker had a deep umami flavour that recalled the sea and lingered pleasantly.

Kozakana Senbei. This cracker featured dried sardines and black sesame embedded into potato starch and seasoned with soy sauce. The flavour was immensely fragrant, with the rich soy sauce flavour coming through at the head with a gentle sweetness and nuttiness before deep oceanic notes of dried sardines finished the bite. Along with the ika bon, this was our favourite.

We’re huge fans of the depth of flavour in rice crackers from Japan.

This Mikawaya Seika Nanashoku Kaisen Zoroe contained 145 g. It was produced in Japan and purchased in Sydney, Australia in 2022.