Unlike conventional breadcrumbs, rice flakes are a safe processed food that can be used to treat wheat allergies because they are made from a single ingredient and have no additives.
All rice ingredients are grown only in Oita Prefecture, and all rice is grown by contracted farmers. Therefore, the producer can be identified.
Special feature of rice flour is that it absorbs less fat and oil than wheat flour, making it possible to cook with less oiliness.
Rice flakes (rough type） are ideal for all kinds of fried dishes as well as creative dishes that take advantage of their appearance and texture.

It has a soft texture without the characteristic firmness of rice, and can be used for fried fish and pork cutlets. It is suitable for frying seafood because it helps to keep flavor of ingredients (such as meat juices）. Rice also absorbs less oil than wheat, making it crispier and healthier.
Rice absorbs water easily, so after coating the ingredients with breadcrumbs, fry them in oil as soon as possible.
Rice flakes can be used for the same cooking as breadcrumbs, but rice is the only ingredient in rice flakes. This product is recommended for people with wheat allergies.
(How to make pork cutlets and fried fish） Sprinkle the meat or fish with rice flour. Dip the meat or fish in beaten egg, sprinkle generously with rice flakes, and fry in oil at 180℃ for 5 to 7 minutes.