At Easter time as a child I would often make simple treats made from either puffed rice or cornflakes coated in chocolate and allowed to set.
There is a tradional puffed rice confectionery in Japanese cuisine known as okoshi and this simple wagashi reminded me of these crispy Easter treats I used to make.
The main ingredient in okoshi is expanded rice, created by roasting rice grains until they pop. A mix of sugar and butter or syrup is used to hold the rice together, and after the additional ingredients have been added, the mixture is formed or pressed in trays, left to dry, then cut into squares.
This crispy Japanese treat first appeared during the mid-Edo period in Japan and was primarily sold by street vendors in the vicinity of Buddhist temples in Asakusa, one of the districts in Tokyo. This was because around 1800, the thunder gate was burned down by fire. When reconstructing the gate, street vendors of Asakusa began selling rice crackers as a lucky charm for avoiding the strike of a thunderbolt, and the confection was named “Kaminari Okoshi (雷おこし)”. In its name, “Okoshi (おこし)” has a meaning of “rebuilding” in Japanese, while the former word “Kaminari (雷)” stands for Kaminarimon, so Kaminari Okoshi literally meant rebuilding the gate. Okoshi is still the most famous souvenir of the Asakusa area today. In the Asakusa area, there are still traditional street vendors who prepare this brittle snack and demonstrate the entire procedure. Okoshi is often given as a popular gift as people think it can bring good fortune so is often bought as omiyage (Japanese souvenirs given to friends or coworkers after returning home from a trip).
The traditional wagashi can sometimes be made with puffed rice and millet and contain peanuts or sesame seeds. They can also come in flavours like green tea, so it’s a great way of experimenting with different flavours to see which you like best. This however is the difference between those and the rice crispy treats you may know of that contain marshmallow and chocolate.
I made mine with organic puffed rice, mixed into melted vegan butter with organic caster sugar. I decided to use cherry syrup as a flavour and decorated them with salted preserved Sakura flowers.
You need to be able to press them into a tin which you can line with parchment paper and when they are set you can cut them into square’s, ( do not put in the fridge but leave in an airtight container ).
I actually decided to use my Nagashikan, stainless steel jelly mould with a removable inner container. It also cuts into sections. I’ve found this so useful and can definitely recommend getting one for making yokan or jelly in the summer. You can purchase them from Global Kitchen on line in Japan.
These treats are super sweet so need to be paired with something like a green tea. As I added a preserved Sakura flower it added a little saltiness which I liked.