Take today’s food holiday with a grain of salt. Or, more accurately, a grain of rice. November 29 is National Rice Cake Day!
It is also National Lemon Cream Pie Day, but if you’re like us, you had plenty of pie yesterday to tide you over for awhile. In fact, you’ve probably still got leftovers today. A light, tasty, low-calorie and low-fat rice cake sounds much more appealing on Black Friday!
Rice cakes are very popular in Asian culture. They may be made with rice flour, ground rice, or whole grains of rice compressed together. Rice cakes can be sweet or savory, and are available in a variety of flavors. Rice has been cultivated for over 7000 years, and is primarily grown in warm, humid climates. In Pacific Rim countries especially, rice is the basis for many meals and snacks. Sweet rice cakes called mochi were eaten by Japanese nobility as far back as the 8th century, and really began to flourish by the end of the 12th century. Once Tokyo became the capital of Japan during the Edo Period (1601-1868), rice cakes became a popular festival treat, and began appearing at roadside stands throughout the country. To this day, many Asian street vendors sell variations of rice cakes made with vegetables, seaweed, and seafood that are fried to order. In the U.S., puffed rice cakes are common. These are considerably healthier, and are a popular low-calorie substitute for pastries.
We picked up a bag of white cheddar flavored rice cakes to celebrate. This is my favorite flavor; I often enjoy rice cakes for a snack, and today was no exception!