Rice Cakes
Rice cakes are a fabulous low calorie, low fat snack. Contrary to what a lot of folks think, rice cakes are not new. They have been around for centuries made either sweet or savory. They require very careful preparation and cooking to ensure a crispness and the right consistency to prevent crumbling or breaking. Koyo Rice Cakes are cooked at the right temperature and pressure thus ensuring their delightful toasted whole grain brown rice taste and distinctive crispy texture.
Rice has been cultivated for more than 7,000 years, possibly first in Southeast Asia. It is very nutritious - a source of complex carbohydrates, minerals, protein, and vitamins such as E, K, and B-complex.
Rice cakes, in many variations, are known in a number of countries. They are perhaps best known in Japan where soft forms have been popular for hundreds of years. Rice cakes can still be purchased from roadside vendors in most of Asia. The cakes are cooked in hot oil while you wait. You’ll find them served with vegetables, seaweed, and seafood.