Asian Snack Crackers & Other Extraordinary Munchies

My love for  Asian snack crackers and other exotic munchies began, oddly enough, at the University of Washington.

At that long ago time, there were several Asian markets and specialty shops on the University Ave. Since the Ave was a short trot from the library, where I–cough–studied, my frequent “stretch breaks” were spent in these tiny, fascinating shops.

The crunch of these crackers and cookies were enough to lure me in, even though the flavors were sometimes peculiar and even off putting. Wasabi peas, ginger cookies, seaweed rice crackers, matcha crisps–I was determined to try them all.

Fast forward a few decades and nothing’s changed. I never leave an Asian market without a tour of the cracker/cookie isle.

Asian snacks in other words. Some sweet, some savory, and some a combination of the two. The bonus is the way they look: exotic and lovely. Perfect as accompaniments to afternoon tea.

Here are several of my current faves. I’ll capture more photos moving forward, so be sure to check back for the growing list.

And if you’re in Portland, Oregon, head over to H Mart, Fubonn, Hong Phat, or Uwajimaya, and get ready for some serious snacking.

Funabashi Pancake Crackers (Ease Taste; Taiwan)

Tiny, crisp, mildly sweet, curved cookies, reminiscent of buttery tuiles, with an unusual savory note of seaweed. Flavor lingers for quite a while. Interesting, but may take some getting used to.

Garlic Green Peas | Wan Kee Group; Taiwan)

Brilliant green, dried, salty, garlic imbued green peas with wonderful crunch. Irresistible.

Hot Roasted Peanuts (Phong Kee; U.S.A.)

Plump roasted peanuts with a crunchy shell of chile, sugar, and salt. Delicious when fresh but occasionally rancid. Look for market with high turnover.

Kimmit Snack Korean Cracker (Joonmago/Wang; Korea)

Light, crunchy, sweet, salty, 1½ inch long, seaweed dusted stick crackers with a lacquered finish. Tasty and addictive.

Spicy Peanuts (Huang Fei Hong; P.R.C.)

I’m always on the lookout for these crisp, salty, spicy, but not incendiary peanuts. What makes them hauntingly floral and numbing to the tongue is the inclusion of Sichuan peppercorns. You won’t be able to stop eating them.

Toasted Rice Crackers (Umeya; U.S.A.)

Tiny, crisp, crunchy, salty, decidedly savory (kelp, bonito, soy sauce, soy beans), flower-shaped crackers with a lacquer and seaweed finish. Very satisfying, even in small quantities.

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