With a name like Olanda (the Japanese name for the Netherlands) and a round, flat, simple appearance, it’s unclear why this snack is connected to Nemuro. Let’s explore the mystery behind why this snack has been so loved by Nemuro locals.

Hashiya Confectionery’s Olanda Senbei

I visited the confectionery shop just after lunch. Opening the door, I could feel the heat along with the sweet and savory aroma characteristic of a Japanese confectionery shop. Right in front of my eyes, there was a chef busily baking Olanda Senbei in front of a window.

He would pour out the dough, spread it with a spoon and close the lid of the iron mold. Then, he’d press a foot pedal and another mold would appear. Opening the lid of this mold revealed some freshly baked Olanda Senbeis. The process is very simple, but I was immediately struck by his smooth movements and the unique machine, which I had never seen before.

▶When the foot pedal is pressed, the previous mold returns after completing a circuit. Inside this mold are baked Olanda Senbeis.

▶When the foot pedal is pressed, the previous mold returns after completing a circuit. Inside this mold are baked Olanda Senbeis.

Yosuke Hashiya took me through the ins and outs of the Olanda Senbei. As the managing director of Hashiya Confectionery, he bakes Olanda Senbei every day.

Originally, Hashiya Confectionery’s main product was the Nanbu Senbei. They started making Olanda Senbei in 1955. Other confectionery shops were making Olanda Senbei at that time, so they decided to jump on the bandwagon. However, unlike those shops, the Olanda Senbei from Hashiya Confectionery were slightly larger in size, flavored with brown sugar, and had a soft texture. It was through this unique take on the snack that Hashiya Confectionery’s Olanda Senbei was born.

The story behind the name and texture

Probably the biggest mystery about this snack is in the name Olanda, which is the Japanese name for the Netherlands. As it happens, this name has its roots in Nagasaki. It’s said that the pattern on the Olanda Senbei is representative of the stone pavement of Oranda-zaka (Dutch Slope) in Nagasaki Prefecture.

Looking closely at the waffle-like crackers, I noticed that each of the four quarters of the circle has a different pattern. As I looked at the four patterns, I tried to think about the connection between the distant Nagasaki and Nemuro. Did people from both areas interact with each other while purchasing fish? Did Nemuro locals who visited Nagasaki like the pattern and tell their friends about it back home?

Another big characteristic is the distinctive soft and chewy texture of the dough. The secret lies in the climate of Nemuro, in addition to the dough mixture and baking speed. During the warmer months, the dough is softer because of the humidity. In the dry winter months, it becomes slightly crispy.

In fact, there’s a back story about that texture too. Yosuke told me that the original Olanda Senbei had a hard texture. At that time, there were several movie theaters in Nemuro City. Hashiya Confectionery started making their Olanda Senbeis softer so that they could be eaten in theaters without making noise.

At first, I was filled with questions like, “Why is this a famous Nemuro confectionery?” As I listened to this story, I thought of the people in Nemuro back in the day creating their take on the Olanda Senbei. I now understand that this confectionery was born in Nemuro because of the nature of Nemuro’s community and the land where they lived.

Traditional flavors that have been preserved since the confectionery shop’s founding

Yosuke says he has watched his father and grandfather bake Olanda Senbei since he was a child. “When I was a child, I was embarrassed about the confectionery shop because I would get picked up from school by our delivery car.” After leaving Nemuro for work, Yosuke started to change his mind about his hometown. On the occasional times he’d visit home, he found himself thinking “Nemuro is nice”. He returned to Nemuro at the age of 25 to take over the family business, and has continued making Olanda Senbei in the same way as in the past. “I want to preserve the traditional flavor. I hope that we continue making Olanda Senbei for at least another 100 years.” He told me that the dough ingredients and the way they make the Olanda Senbei hasn’t changed since they first started making them.

▶The shop also sells offcuts and 1/4 pieces of Olanda Senbei, as well as nanbu senbei and egg senbei. Another crowd pleaser is their an-mochi (mochi rice cake with red bean paste filling), which are made from scratch, right down to the red bean paste.

The shop is frequented by Nemuro locals and tourists alike. There are also many people who come to pick up some snacks as a souvenir during the Obon Festival period when they return to their hometown. It seems that these snacks have been a part of everyday life for Nemuro locals for a long time. As the flavor hasn’t changed since the founding of the shop, they must taste like home for the people of Nemuro.

My impressions when eating a freshly baked Olanda Senbei

After wrapping up the interview, I decided to try a fresh Olanda Senbei I had just bought. As I pulled apart the thin, soft dough, I noticed the sweet, yet subtle aroma of brown sugar. For just a moment, the gooey dough got stuck on my teeth. Although it was the first time I’ve ever eaten an Olanda Senbei, it had an almost nostalgic flavor, which brought a smile to my face.

I could envision an average snack break in Nemuro with people tearing off parts of a big Olanda Senbei and sharing it around—friends and families here must have grown up eating the snack in this way. As I enjoyed this famous snack, I imagined the lifestyle of Nemuro locals. I’d found a new way to savor Nemuro’s unique character.