crisp and flavourful; these crunchy rice crackers are the best snack any time of the day! Make this only with rice flour/ combine with gram flour for a gluten free version.

I saw online that the main ingredient in most rice crackers is non-glutinous rice and wheat flour. I figured the starch content could be use to keep hamburger patties together. So I gave it a go.I used soy sauce-flavored rice crackers. Any flavor such as salt or curry would be fine, as long as it's not sweet. For adults, perhaps chili pepper flavored rice crackers would also be interesting. Recipe by Burky

The rice crackers my family brings me from Japan are delicious, but I still want to eat rice crackers in between their visits... We can buy them out here, but they're expensive. I referred to several sites to come up with this. The last microwaving step idea came from the fact that Chinese shrimp crackers can be cooked that way...and it worked.I used generic rice flour which is easier to get overseas, rather than joshinko rice flour. It absorbs water differently from joshinko flour I think.Be sure to do Step 9. Brush the sauce on 2 to 3 times until the crackers are as flavored as you want them to be. Recipe by Mon*chou-chou*

I wanted to eat some rice made in an earthenware pot, so I made this.Seefor details on how to remove the sand and salt from the clams.Add burdock or any of your favorite vegetables. Recipe by Cooking S Papa

I got some excellent clams from a friend, so I thought of this recipe.Steaming the clams with sake once helps to concentrate the rich flavor.Add the flavoring ingredients to that flavor, and the rice absorbs all of the richness!If you cook the clam meat in the rice cooker it'll become tough, so add after the rice has finished cooking. Recipe by Takuto mama

I received some shijimi clams as a gift, so I tried making this!You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan

Whenever I make this dish, I always feel excited because it's a good chance to use up the leftovers in the fridge, as well as having a healthy, tasty dish!(Contributed by Huongiangbui)

I made clam rice with seasonal manila clams!Don't overcook the manila clams. Cook the rice with 5-6 manila clams to bring out their flavor. This dish looks gorgeous with some manila clams with shells. Recipe by Cooking S Papa

My husband came home from a business trip with a gift of 5 kilos of shijimi clams caught in Tobashiri in Hokkaido from a client. So I decided to make something with them!Shijimi clams are small, but packed with umami! They also are good for your liver's functions, and help to combat fatigue too! They have 4 times the calcium of Manila clams! And 3 times the calcium of milk apparently.If you de-sand the clams in a dark place, they'll spit out a lot of water. When you de-salt the clams, try not to overlap them (although I haven't followed my own advice in the photos.) If they overlap, the clams below tend to suck in the sand spit out the the clams on top. Add barely enough water to cover the clams; the tops can peek out of the water a bit. Recipe by rubi0314

It's quite customary for my family to go clam digging. We eat this asari clam rice every year.When I go clam digging I can find lots of clams and make a big batch of asari clam rice, but if buying from a supermarket, I make do with 200 - 300 g.I eat a lot so I made the asari clam rice in the photos with 3 cups of rice and 900 g clams. Recipe by Pukuttopukumaru

#healthymeal#lowcarbAre you familiar with the Vietnames rice paper rolls ( fresh spring rolls)? I fall in love with this spring rolls since I moved here in USA.It’s delicious and easy to make. You can put anything as the filling. You can make as a vegetarian or non vegetarian.Today I made my own spring rolls in two versions. I made veggies and tofu for my husband, while the veggies and shrimps was for me. Both are using the same steps. Especially for the dipping sauce since hubby requested #oilfree and #sugarfreeI used soy sauce instead of fish sauce.So here’s my recipe:

I made this to commemorate a day of clam hunting. This is a "Fukagawa-don," where clams and Japanese leek are simmered in a rather rich miso sauce and poured over rice. I added some soy sauce and mirin to the sauce to make it go well with rice.After adding the clams, and especially after dissolving in the miso, don't cook for too long. Recipe by Pukuttopukumaru