The story of Matsushima Kouren began over seven hundred years ago when a young woman journeyed to Matsushima to become a bride. However, by the time she reached Matsushima, her husband-to-be had passed away. She stayed in Matsushima, becoming a Buddhist nun, taking the name Kouren (Red Lotus). In 1327, she began to make senbei rice crackers using rice offered to a Kannon statue on the grounds of Zuiganji Temple. Matsushima Kouren senbei are still baked by hand using the recipe that has been passed down for more than twenty generations.

These baked rice crackers are made from premium Miyagi Sasanishiki rice. They retain a light and delicate quality with a subtly sweet flavor. Matsushima Kouren come in three traditional varieties, each using different types of sugar, and two new varieties flavored with Okinawa brown sugar and sea salt, respectively.