When it comes to loving sembei, I've been a decidedly late bloomer. For an exceptionally long time, I associated sembei with an overpowering baked rice, soy sauce and fishy smell. I've learned that there is a cornucopia of sembei flavoring out there from brown sugar to corn soup to garlic to wasabi.
I'm going to miss the casual access to so many interesting and enjoyable varieties of sembei.
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