Rice Nuts

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Rice nuts are a type of snack that is well known to us from childhood, when a walk in the park was regularly accompanied by an appetizing crunch of these small and elongated crumbs. After years of market failure, rice nuts 1-2 years ago returned with a powerful swing in the booths and shop windows. The original brand of rice nuts is known as kakino tane.

Japanese masters create the perfect rice snack - kakino tane, driven by the desire to achieve perfection in the rice culinary art. The preparation of rice nuts is still done today according to an old Japanese technology of roasting and enrichment with the traditional for the country light, unobtrusive and refined aromas.

Homeland of rice nuts is the Land of the Rising Sun. In our country they are imported from there and are packaged in our country. There are 2 types of rice nuts - classic taste and spicy rice nuts, for which it is mandatory to prepare beer or at least water.

The spicy taste of kakino tane is especially for fans of spicy taste. The aroma and the degree of spiciness are the result of many years of work by Japanese culinary masters. They accurately measure the exact amounts of aromatic spices so as to deliver a spicy pleasure that can not irritate your stomach and does not cause unquenchable thirst.

Most brands rice nuts announce in their packages that the product we hold in our hands follows the modern requirements for food - to be healthy, low in cholesterol and fat, as well as to be created in a perfectly clean environment.

For some rice nuts this is valid, but if you regularly respect the contents of the packaging, you will see the presence in our otherwise favorite crumbs of some types of preservatives, flavors, stabilizers.

Composition of rice nuts

100 g of rice nuts contain 379 calories, 89 g of carbohydrates, 0.5 g of fat and 3.8 g of protein.

The original product

In fact, our acquaintances rice nuts are the traditional Japanese Arare crackers. They have a small elongated size and are usually prepared from glutinous rice and flavored with soy sauce. Arare are of Japanese origin and were brought to the United States by Japanese immigrants who began working on the plantations in the early 20th century.

Traditionally, the Japanese consume macaroni mostly during the Hinamatsuri Puppet Festival on March 3 - Girls' Day in Japan. This is the time when the most colorful crackers are available - pink, yellow, white, brown, light green, etc. The colored ones are only available from January to March in anticipation of the Festival, but usually arare can be bought all year round.

Types of rice nuts

There is a huge variety of macaw species. All rice nuts vary in size, color and shape and are available in both sweet and savory and spicy varieties. One of the types of macaws is kakino tane or the well-known rice nuts.

Their name comes from a shape that resembles the seeds of the paradise apple ("khaki" - paradise apple). Quite often in Japan, kakino tane is sold mixed with peanuts, and the combination is called "kakipi" and is a popular appetizer for Japanese beer.

Recipe for Japanese rice crackers (for about 100 crackers)>

¾ h.h. flour; ¾ h.h. mochiko (gluten-free rice flour); 1 ½ s.l. sugar; 1 tbsp. black sesame seeds; 1 tsp baking powder; ½ h.h. water; vegetable oil for frying; For the glaze:; ¼ h.h. corn syrup; ¼ h.h. sugar; ¼ h.h. soy sauce.

Knead a soft dough from the flour, flour, sugar, sesame seeds, baking powder and water. Knead a soft dough. If the dough is too dry, add a little more water. Lightly sprinkle the work surface with mochica. Divide the dough into several parts and roll them out thinly. The rolled sheet should be almost as thick as a sheet of paper. Cut into squares with a side of about 1.27 cm.

Heat the oil 190 degrees. Let the crackers fry in portions until golden for a few seconds. Remove them with a slotted spoon, shaking off excess fat. Drain the crackers on kitchen paper. Arrange the fried crackers on baking paper.

For the glaze in a pan, mix the corn syrup, sugar and soy sauce and bring to a boil over medium heat. Cook until the sugar dissolves and the mixture begins to thicken - about a minute. More than that you do not need to boil.

Pour the glaze over rice nuts in the pan, working quickly and stirring to cover evenly. Keep in mind that the cooled glaze hardens easily. The crackers themselves should not touch each other. Bake for 15-20 minutes (no more!) Until the glaze dries in a preheated oven at about 150 degrees.