In the Kansai region, this type of senbei is often called by such a collective name as 'okaki', grouping it with kakimochi (thin cracker type) and arare (small cube type) both of which are made using glutinous rice. |
関西では、餅米を利用したかきもち(薄焼き)やあられ(粒状のもの)等の仲間として、おかきなど総称される。 |