Dish
Okoshi
Okoshi is made by heating sugar and syrup in a pan until it becomes caramelized. Puffed rice is then added to the mixture and stirred until it is evenly coated. The mixture is then pressed into a flat shape and cut into small pieces. Okoshi is a popular snack in Japan and is often served during festivals and celebrations.
Origins and history
Okoshi has been enjoyed in Japan for centuries and is believed to have originated in the Edo period (1603-1868). It was originally made with millet instead of rice and was considered a luxury food item.
Dietary considerations
Not suitable for individuals with diabetes or those who are trying to limit their sugar intake.
Variations
There are many variations of okoshi, including those made with different types of rice, such as glutinous rice or brown rice. Some recipes also include additional ingredients, such as sesame seeds or peanuts.
Presentation and garnishing
Okoshi is typically presented in a simple, flat shape and is often garnished with sesame seeds or other toppings. It is usually served in small, bite-sized pieces.
Tips & Tricks
To prevent the okoshi from sticking to your hands, it is important to grease them with oil before handling the mixture.
Side-dishes
Okoshi is often served as a snack on its own, but it can also be paired with green tea or other Japanese teas.
Drink pairings
Green tea or other Japanese teas.
Delicious Okoshi recipes
More dishes from this category... Browse all »
Aamras
Indian cuisine
Aasmi
Indian cuisine
Agra petha
Indian cuisine
Aiyùbīng
Taiwanese cuisine
Ajdnek
Slovenian cuisine
Akafuku
Japanese cuisine
Akanés
Greek cuisine
Akumaki
Japanese cuisine
