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Rice Cracker
A rice cracker is a cracker made from rice. Types by region Japan *, a dry Japanese confectionery made from rice. **Arare (food), a bite-sized Japanese rice cracker *** ''Oriibu no hana'' ('olive flower') **Senbei **Kaki no tane ** Katabutsu, a brand of salted fried cracker Indonesia * Rengginang See also * Puffed grain **Puffed rice Puffed rice and popped rice (or pop rice) are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popu ... Rice crackers {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracker (food)
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain. Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, dips, or soft spreads such as jam, butter, peanut butter, pâté, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship's biscuits, military hardtack, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crisp bread. Asian analogues include papadum and senbei. The characteristic holes found in man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of '' Oryza''. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beika
In Japanese, describes a '' higashi'' (dry Japanese confectionery) that is made out of rice. Major types include: * '' senbei'' * ''okaki'' * '' arare'' * '' kaki no tane'' Some types of ''senbei'' may use wheat flour or barley flour instead of rice flour, for example ''tansan senbei'', ''nanbu senbei'' and ''kawara senbei''. See also * Japanese cuisine * List of crackers This is a list of crackers. A cracker is a baked good typically made from a grain-and-flour dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usual ... * List of Japanese desserts and sweets * References Japanese desserts and sweets {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arare (food)
is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish ''arare'' from ''senbei.'' The name is chosen to evoke hailstones – smaller arare are similar in size and shape to hailstones, though others can vary significantly in size, flavor and shape. Arare is also called kakimochi or mochi crunch in Hawaii where it was introduced in the 1900s. Types There are many different sizes, colors, and shapes of ''arare''. Some are sweet, and others savory. One, called ''norimaki arare'' (nori meaning an edible seaweed in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, , takes its name from its resemblance to a persimmon seed. (''Kaki'' is Japanese for "persimmon".) ''Kaki no tane'' are often sold with peanuts, a combination called . These are a popular snack to accompany Japanese beer. Culture Japanese typically consume ''arare'' to celebrate ''Hinamatsuri'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive No Hana
is one type of bite-sized Japanese rice cracker ('' arare'') which is made by Uegakibeika Co. Ltd. in Hyōgo Prefecture in Japan. It is an assortment of crackers which has many savory Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to ... flavors, squares of edible kelp ('' kombu'') and dried, thick edible seaweed ('' nori''). Notes External links *Uegakibeika Co. Ltd. Japanese snack food Crackers (food) Beika {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senbei
are a type of Japanese rice cracker. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment. There are several types of traditional Japanese ''senbei''. They can be baked or deep-fried and sometimes sweetened. Aside from rice, wheat flour or starch can be used. Some varieties even use foods other than grains, such as ''sakana senbei'' (fish-senbei), ''renkon senbei'' ( lotus root senbei) and ''hone senbei'' (bone-senbei). ''Senbei'' have several variations, including ''Nori''-wrapped, '' Arare'', '' Olive no Hana'', Soy nut, and wet. Thin rice crackers (薄焼きせんべい ''usuyaki senbei'') are popular in Australia and other countries. In China, the same characters used to write ''senbei'' are read jiānbǐng ( zh, t=, s=煎饼, p=jiānbǐng, labels=no); the term instead refers to a crepe and is more similar in preparati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaki No Tane
Kaki may refer to: People * Abubaker Kaki (born 1989), a Sudanese middle-distance runner * Kaki King (born 1979), a musician Places Iran * Kaki, Hormozgan, a village in Hormozgan Province * Kaki, Iran, a city in Bushehr Province * Kaki District, a district in Bushehr Province * Kaki Rural District, a rural district in Bushehr Province Other places * Kaki, French Polynesia, a village in northern Hao, in French Polynesia's Tuamotu Archipelago * KaKi, or Kaltenkirchen, a town in Schleswig-Holstein, Germany Other * KAKI (FM), a radio station (88.1 FM) licensed to serve Juneau, Alaska, United States * KBZU, a radio station (106.7 FM) licensed to serve Benton, Arkansas, United States, which held the call sign KAKI until 1992 * '' Kaki Klon Suphap'', a traditional Thai folk tale, and the main character, Lady Kaki ** '' Ka Kee'', a 1980 Thai fantasy film based on the story * Kaki, or Kaki fruit '' Diospyros kaki'', a fruit better known as Japanese persimmon or Asian persimmon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rengginang
''Rengginang'' or ''ranginang'' is a kind of Indonesian thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried ''rengginang'' is deep fried with ample cooking oil to produce a crispy rice cracker. This cracker is quite different from other types of traditional Asian crackers such as the Indonesian '' krupuk'' and the Japanese ''senbei'' or '' beika''; while most of traditional crackers' ingredients are ground into a fine paste, ''rengginang'' retains the shapes of its rice grains. It is similar to Japanese '' arare'', and yet it differs because ''arare'' are individually separated larger rice pellets, while ''rengginang'' rice granules are stuck together in a flat-rounded shape. ''Rengginang'' traditionally made from dried leftover rice. In Suriname it is known as ''brong-brong''. ''Rengginang'' can be plain, or flavoured sweet, salty or savoury. The most common ''rengginang'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puffed Grain
Puffed grains are grains that have been expanded ("puffed") through processing. They have been made for centuries with the simplest methods like popping popcorn. Modern puffed grains are often created using high temperature, pressure, or extrusion. People eat puffed grains in many ways, but it can be as simple as puffed grain alone and with sugar or salt for taste. Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes then toasted and/or extruded. This causes them to rise, but not puff or pop. Puffed grains can be healthful if plain, but when other ingredients are mixed with them they may lose some of their health benefits. Puffed grains are popular as breakfast cereals and in the form of rice cakes. While it is easy to recognize that cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more homogeneous. History The oldest pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muri (food)
Puffed rice and popped rice (or pop rice) are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popular in breakfast cereals and other snack foods. Traditional methods to puff or pop rice include frying in oil or salt. Western commercial puffed rice is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. They are either eaten as loose grains or made into puffed rice cakes. Description While the terms "puffed rice" and "popped rice" are used interchangeably, they are properly different processes. Puffed rice refers to pre-gelatinized rice grains (either by being parboiled, boiled, or soaked) that are puffed by the rapid expansion of steam upon cooking. Puffed rice retains the shape of the rice grain, but is much larger. Popped rice, on the other hand, refers t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
