Crackers as a snack food can be so very blah. Sembei, Japanese rice crackers, while having more variety than their Western counterparts, still taste amazingly similar when you get down to it, and also fall prey to being blasé.
There are several varieties of Japanese rice crackers, which have have been explained before, but the main differences I’ve found in these crackers are in appearance and texture, not flavor. Sad but true.
On a very subtle level, there are different flavors, such as nori, cheese, “spicy”, wasabi, soy sauce; and even sweetened crackers. But these are very subtle and a clean palate is a must in discerning some of the flavors.
Since I’ve set myself on a quest for the most awe-inspiring sembei two years ago, I’ve been repeatedly let down. Nothing really stands out and says “OMG! Aren’t these just the best damn sembei EVA?!!”
The packaging for today’s sembei seems somehow more inviting and “mature” than other sembei bags. It seems to say, “Gimme a try; I’m different!” Rigghhht. Well, fine, since you’re only $1.99, Nagisa Age, you can come home with me, but you better live up to being a sembei apart!
While I’m not sure what Nagisa, Japanese for “beach”, has to do with crackers (perhaps an allusion due to its rippled appearance?) I do know from my culinary adventures that Age means fried. Hmmm, fried crackers…sounds promising.
The crackers look dark and crunchy; the soy sauce glaze is quite apparent. Still, even though soy as a sembei flavor has been used to death, they are fried, and since I rarely eat fried foods, this will surely be a treat, right?
Ho-hum these crackers aren’t so different as their brethren after all. The nagisa age are very crunchy- a plus- but very salty-a negative.
They’re not, bad but they’re still underwhelming. I must say, I love the texture, which is harder (however, they’re not like stale sembei, which are hard and nasty) and crisper than other crackers. The lumpy, nagisa-esque exterior adds to the pleasant texture. The soy flavor, though, is absolutely boring.
The flavor is that of any other senbei or arare, but with a much stronger emphasis on the soy and hella salty. No hint of sweet like okaki; the salt kills any other actual flavor. A picture on the back packaging suggests using these on top of noodles; seems a much better idea than eating these straight from the bag.
If I were a bar tender, I’d make sure I had a ton of these to offer customers. Cause after eating just a handful, I’m so thirsty, I’d drink just about anything to quench the parchness. Oh well, tried yet another rice cracker and wasn’t impressed. Maybe they do all taste alike.
TEXTURE: 
FLAVOR: 
APPEARANCE: 
PACKAGING:
Giving Nagisa Age an average of:
