Wabi Sabi is a Japanese term that is difficult to translate. Roughly, it means idealized imperfection, rustic beauty or an appreciation or the unique randomness of a handmade or natural object.
The beauty of these crackers is that they are very rustic, random and beautiful in both looks and taste! They’re loaded with Japanese inspired flavours and are as delicious to eat on their own as they are with a dip, pickles, or spread.
If you like these, you might want to try my Red River Snack crackers. They are full of whole grains and flax, giving them a stone ground crunch that is great on any cheese or charcuterie board.
Wabi Sabi Snack Crackers
- food processor, mixing bowl, rolling pin, pizza cutter or sharp knife, sheet pan, parchment paper
- 2 1/4 cups all purpose flour
- 2 tbsp dehydrated red onions (available from Asian grocers)
- 2 tbsp sesame seeds
- 2 tbsp black sesame seeds
- 2 inch square kombu seaweed (available from Asian grocers)
- 2 tsp coarse salt
- 1 tsp sugar
- 1 tsp garlic powder
- 4 tbsp vegetable oil
- 1/2 tsp sesame oil
- 1 cup water
- Preheat oven to 425F.
- Add all dry ingredients to the bowl of the food processor and pulse for about 1 minute.
- Transfer dry ingredients to a mixing bowl and add water and oils.
- Mix into a soft dough.
- Turn out onto a floured surface and divide it into quarters
- Roll each quarter into a very thin rectangle, about 8 inches by 9 inches as thin as possible, no more than 1/8 of an inch thick.
- Prick the rolled dough in rows with a fork to prevent crackers from puffing. This doesn't have to be precise, but make sure to make enough holes for all of the crackers.
- Cut into rectangles or desired shapes with a pizza cutter or sharp knife.
- Bake on a sheet pan lined with parchment paper for about 12 minutes, or until crackers are just becoming golden. Keep an eye on them as they can burn quickly.
- Let cool and store in an airtight container.