The Rice Cracker originated from Japan some 200 Years ago. The product is made from 100 percent glutinous rice is shape to a variety of form and size and flavoured to meet a range of consumers taste. It takes a full 7 days for the rice to be transformed into rice crackers. First the rice grain is streamed in a huge pressure cooker into a big cake called "Mochi" then goes into cold storage for 3 days for fermentation before it is cut into different shapes and sizes.

The cut pieces are then dried for 2 days and brought to room temperature. The dried "Mochi" is nice and crisp because it is toasted. The rice crackers are finally seasoned with soy sauce for a golden colour. Some of the rice crackers are wrapped with Seaweed and are knowed as Nori Maki.

We use the original Japanese recipe with modern Japanese Technology. The healthiest ingredients are sourced from the world to ensure the highest nutritional standard with No Artificial Colour, No Chemical Additive, No Cholesterol and Fat Free. Our rice crackers passed US FDA Standard and HACCP(Hazard Analysis ad Critical Control Point) to control on Physical, Chemical and Biological Safety Hazards in the manufacture of Rice Crackers.

Our products of over 200 varieties are being exported. With its production lines dedicated to manufacturing of products developed specifically for the taste favorable to the world's consumer.