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  7. Ochirashi-ame (Ochirashi candy)

Ochirashi-ame (Ochirashi candy) ｜ Our Regional Cuisines

  • Kagawa Prefecture

    Ochirashi-ame (Ochirashi candy)

Ochirashi-ame (Ochirashi candy)

Related images

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  • Ochirashi-ame (Ochirashi candy)

    Image source: Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

  • Main lore areas

    All of Kagawa Prefecture

  • Main ingredients used

    Ochirashi, Starch syrup, Sugar

  • History/origin/related events

    "Ochirashi-ame" is a confectionery made by kneading Ochirashi powder with Starch syrup. Ochirashi is a type of barley called Hadaka-mugi, also known as "Hattai," which is why "Ochirashi-ame" is sometimes called "Hattai-ame". In Kagawa Prefecture, barley has long been grown extensively as a back crop to rice because of its suitable climate and other growing conditions. Hadaka-mugi is used to make miso and barley tea, and approximately 40% of its yield is shipped out of the prefecture. Although the area planted is on the decline, the "Ichiban-boshi" variety produced in the prefecture is highly regarded in Japan for its soft grain quality and high whiteness when milled, and Kagawa Prefecture is working to ensure a stable supply and improve quality. Hadaka-mugi is rich in dietary fiber and is effective in regulating the intestinal environment and preventing lifestyle-related diseases. It is usually eaten as barley rice, but in Kagawa Prefecture, "Ochirashi Ame" has been made by households in early summer, when the barley harvest is about to begin. In addition, there is a legend that if you scoop Ochirashi with Shobu leaves, you won't get sick, so you may eat the powder as it is or dissolve it in hot water and drink it. In the days when sweet foods were scarce, it was also favored by children.

  • Opportunities and times of eating habits

    It was made in early summer to coincide with the harvest of new barley. In the old days, every house kept Ochirashi-ame in the living room during this time of year.

  • How to eat

    To make the Ochirashi, mix barley and glutinous rice at a ratio of 10 to 3, roast over low heat, and grind into powder using a mortar. Put water, Starch syrup, and sugar in a pot and boil for a short time. Add Ochirashi to the pot and knead over low heat. Knead the dough into a stick shape on a cutting board, and cut it diagonally. Finally, sprinkle the Ochirashi powder for easy handling.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In addition to being made at home, there are manufacturers that sell Ochirashi-ame, which can be purchased over the Internet. In addition, the production of Hadaka-mugi, mainly the "Ichiban-boshi" variety, is being promoted by Kagawa Prefecture in an effort to ensure a stable supply and improve quality.

RECIPE

Ingredients (per serving)

  • Ochirashi 150g
  • Starch syrup 150g
  • Gomi-sugar (white sugar) 100g (or sugar if not available)
  • Water 20 ml

How to cook

  • 1. Put the flakes for Toriko (not included in the Ingredients) in a bat.

  • 2. In a saucepan, dissolve the water, Starch syrup, and sugar in as short a time as possible.

  • 3. Put Ochirashi into the pan in step 2 and knead over low heat.

  • 4. On a cutting board, cut into long, thin sticks, cut diagonally, put into the bat of 1 and finally, sprinkle the Ochirashi powder for easy handling.

  • 5. Reference: How to make Ochirashi
    To make the Ochirashi, mix barley and glutinous rice at a ratio of 10 to 3, roast patiently over low heat, and grind into powder using a mortar.

Recipe Arrangements

provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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