Baked Rice Okoshi

People enjoyed baked rice okoshi (crackers) or porridge made from the leftovers of seed rice for the rice nursery. Baked rice okoshi used to be a home snack commonly eaten when not many kinds of snacks existed.

for [:ja]20個分[:en]Serves 20[:de]20個分[:ru]20個分[:es]20個分[:fr]20個分[:it]20個分[:ko]20個分[:th]20個分[:zh]20個分[:ch]20個分[:] persons

rice hulls5gou
brown sugar1 cup
waterOsaji1
oillittle

1.: Soak rice hulls in water for 10 – 15 days.
2.: Drain water and roast in a Chinese pan.
3.: Remove skins from the rice hulls
4.: Roast 3. again in a pan until they make a popping sound.
5.: Roast 3. again in a pan until they make a popping sound.
6.: Mix brown sugar and water in a pan and heat. Mix with 4.
7.: Pour in an oil-coated container and cool to harden.
◎Make sure to let rice husks absorb plenty of water.
◎Make sure to roast the rice husks well.
◎Do not put too much water when mixing with brown sugar.

Information provided by : Aichi lore cuisine collection