Looking for an okoshi recipe

B

boroboro

Old Sansei

5 Jan 2004

34

0

• 25 Nov 2005

• #1

Hello, does anyone know how to make a rice okoshi? A family friend makes a really good one but she regards the recipe as a family secret. It is light in color and has kuro goma and sometimes peanuts. It is much better than most of the store bought brands I have tasted. Thanks for any input.( Happy Thanksgiving to all that celebrate this holiday.)

 

Hiroyuki Nagashima

TAN

Twenty-year veteran

18 Jan 2005

11,682

3,643

• 25 Nov 2005

• #2

I have not made Okoshi.
I looked for how to make to the site in Japan.
WEB page translation was used.
There may be mistranslation

http://infoseek.amikai.com/amiweb/b...訳&display=2&lang=JA&toolbar=yes&c_id=infoseek

A Japanese site
おこしの作り方（男の趣肴HP）fr

Okoshi

 

B

boroboro

Old Sansei

5 Jan 2004

34

0

• 27 Nov 2005

• Thread starter
• #3

Nagashimasan, thank you very much for the recipe. The translation is a little bit hard to understand but I get the general idea. I hadn't realized that the rice is fried after it has been dried. We usually eat Kokuho Rose rice from Koda Farms as our everyday rice. I don't think the site mentions what type of rice to use. Does it require mochi ride or sweet rice instead of plain rice do you think? Thanks for your help. Regards, B.B.

 

Gaijinian

Sempai

3 Jun 2005

545

9

• 28 Nov 2005

• #4

桃太郎さん、桃太郎さん、お腰に付けたキビダンゴ、ひとつ私にくださいな。
... Wait, that is a different "okoshi..."

 

anjusan

先輩

6 Nov 2005

152

13

• 28 Nov 2005

• #5

wow, boroboro, are you really going to make something like in the picture... sugoi... is that the right word... I was going for amazing... ^_^

 

B

boroboro

Old Sansei

5 Jan 2004

34

0

• 28 Nov 2005

• Thread starter
• #6

Hello Gaijinian, gomen nasai nihongo o wakarimasen. What's up?

Anjusan, the homemade version looks more like sembei than the the version in Hiroyukisan's picture. I guess to us america-jin it would look like a delicate rice crispy treat about 3/4" thick by 3/4" wide by about an inch long. The glaze holding the dry ingredients together is very light (kind of like a hardened Caro syrup) and there is usually black sesame seeds, and sometimes spanish peanuts mixed in. Great stuff.

 

Gaijinian

Sempai

3 Jun 2005

545

9

• 28 Nov 2005

• #7

Hello Gaijinian, gomen nasai nihongo o wakarimasen. What's up?

Click to expand...

Heh, nothing... Inside joke (sort of).

 

F

Foolycooly

後輩

1 Aug 2004

3

0

• 1 Dec 2005

• #8

american PIGS

im ﾅｽﾃ?ﾂ催帚?堙頴koshi 窶堙姑稚ﾆ叩ﾆ停?懌?堋ｵ窶堋ｩ窶堋ｵﾂ渉ｳ窶佚ｸﾂ。ﾅｽ窶樞?堙哉但ﾆ陳?椎?ﾆ谷窶堙固ｽﾃ?ﾂ催帚?堙嫁ｽﾃ絶?ｰﾃｯ窶堙娯?佛ｾﾋ?ｫ窶堋ｻ窶堙ｪ窶堙ｧ窶堙坂?禿｢窶佚ｨ窶堙ｰ窶猫窶堋ｷ窶堙ｩ窶堋ｱ窶堙??堙ｰﾅｽ窶樞?堋ｪﾋ?凪?督｡窶堋ｷ窶堙ｩ窶堋ｻ窶堙ｪ窶堙?考窶堋ｦ窶堙ｩ

 

F

Foolycooly

後輩

1 Aug 2004

3

0

• 1 Dec 2005

• #9

GL borobora

hey borbora GL with the OKOSHI i think you will go far