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:

The name “umebachi”, is in reference to its appearance. Umebachi is a variety of kamon. Kamon, or mon, are Japanese heraldic symbols used as family crests and as decorations for kimono. The umebachi kamon can be seen at the left and is representative of a plum blossom within a circle. When turned on end, the umebachi dagashi does look very much like the kamon. This particular dagashi brand, Maruisuzuki, likes to name and manufacture their treats in the likeness of flowers, an idea which is novel and quite inventive in execution.

Each of these treats are individually wrapped. After tearing open the wrapper I understand why; the white exterior is a candy coating and if the umebachi weren’t wrapped individually, they’d become tacky, sticky, and no longer individual. Umebachi don’t have much aroma, but there’s a hint of molasses. Hmmm, smells like molasses on the inside yet has a candy coating on the outside; interesting. I have no idea what’s in store as I take a bite.

After two crunchy, sugar coated bites, I don’t yet have a sense of what this dagashi is, only that it’s sugary and tasty. After three bites, the realization dawns on me: This is sugar coated karinto! Sweet jeezus, have you been eavesdropping on my sugary fantasies? On the outside is a generous layer of hard candy coating. The inside is made up of bits of karinto- a molasses and brown sugar wagashi made by deep frying dough and rolling it around in molten brown sugar- mixed with crisp, molasses kurosato, Japanese black sugar. Ohhhh, ssooooo freaking gooooddd! I can see the mountains of Sugar Paradise! Wait, wait, that’s a candy coma coming on, never mind.

The white outer layer is reminiscent of Jordan Almonds. It’s not too hard, and has good flavor for a candy shell. The sugar is sticking to my teeth, but if this is wrong, I don’t want to be right. I can hear the fillings in my mouth scream in protest at the gooey abuse they’re enduring. Suck it in guys, here comes one more! Bwahahahahahahahahahha! It’s a good thing these are individually wrapped or the entire bag’d be gone by now. This is like a Japanese chik-o stick, in texture if not in flavor, with its crispy outside, and sugar filling which sticks to the teeth.

This is much better than the Pansy candy this dagashi company also produces and I’m upset that I’ll need to wait nine months before I can re-purchase this treat. I bought Umebachi along with Pansy, at the LA Mitsuwa during Anime Expo this year and know I’ll have to wait for the next AX for my hookup.

Umebachi is one of the most creative, delicious and addictive Japanese snacks I’ve reviewed to date. I highly urge any and all who are able to purchase this dagashi to do so immediately, but don’t tell your dentist who tipped you off to Umebachi!

Texture: Flavor: Appearance: Packaging:

Umebachi gets an overall .