What’s Kaminari Okoshi?
Kaminari Okoshi is one in every of the normal Japanese sweets from the Kanto region of Tokyo. It’s now a nationally recognised dessert in Japan and probably the most popular Asakusa souvenirs. They’re vibrant rectangular blocks of delicious rice crackers made traditionally of puffed rice grains, starch syrup, sugar, and tiny bits of peanuts. Kaminari Okoshi is a rice puff snack with a light-weight, crisp, brittle feel. It has a refined sweetness and a pleasant-smelling scent from the puffed rice grains.
Locals combined the crispy rice with sugar and syrup before being pressed right into a flat form and cut into squares. There are sometimes peanuts mixed in, but there are also many additional flavours, resembling matcha green tea and sesame. The additional ingredients give the sweets distinct colors.
A hearth destroyed the thunder gate within the late Edo period, around1800. Once they rebuilt the gate, Asakusa street sellers began selling rice crackers as a fortunate charm to avoid a thunderbolt strike. Thus, the delicacy was christened “Kaminari Okoshi.”(雷おこし)”. In its name, “Okoshi (おこし)” has meaning of “rebuilding” in Japanese. At the identical time, the previous word “Kaminari (雷)” stands for Kaminarimon (Thunder gate), so Kaminari Okoshi literally meant rebuilding the gate.
Kaminari Okoshi History
Okoshi has an extended history, and its origin of it began within the “Chinese confectionery” delivered to Japan by envoys to Tang Dynasty China. After that, locals repeated the improvements to make it more palatable to Japanese people. Within the Edo period, okoshi spread throughout Japan as a sweet that even abnormal people could easily make. Through the Edo period, Osaka was famous because the “kitchen of the world”, and millet production flourished resulting from the low prices of high-quality rice and candy.
Many also believed that Kaminari-okoshi originated in Asakusa and began to be sold in the course of the mid-Edo period near the Kaminarimon gate, Senso-Ji temple’s “thunder gate”. The Kaminari Okoshi in Tokyo originated from the indisputable fact that locals sold this with slogans resembling “a charm to ward off thunder”.
Kaminari Okoshi Recipe
Kaminari Okoshi Ingredients
|Ingredients of Kaminari Okoshi for two person|
|Butter or margarine||7g|
Easy methods to make Kaminari Okoshi
Drying the rice
Spread the rice on kitchen paper and let it dry until it becomes dry. Then, stir it several times and dry it in order that it doesn’t form large lumps.
Fry the dried rice in a pot
Put salad oil in a tempura pot and fry the dried rice. Next, line a tray with kitchen paper to empty the oil.
Put the opposite ingredients
Put water, sugar, butter, and starch syrup in a pot and warmth over medium heat. When it became brown, add food colouring first.
Adding the ultimate rice seeds
It can start bubbling and turn out to be white and sticky. Then, add the rice seeds and stir quickly. When the entire is mixed, put it in a container lined with cooking paper.
Cover with kitchen paper from above and press with a flattening tool to regulate the form. Before it cools down completely, cut it to the suitable size and it’s done.
How is Okoshi seed made?
Brewing the raw materials (steaming)
First, locals make the raw seed, which is the raw material for kaminari okoshi.
The steamed dough is prepared
Then, they made the Kaminari Okoshi from rice and flour.
Rolling with rollers
Next, rolled out the resulting dough thinly through rollers.
Dry the rolled dough
Dry the thinly-rolled dough in a multi-stage dryer here
Cut the dry fabric
Cut the dried dough in half here and cut into smaller pieces.
Allow to dry further
The material cut into small pieces is further dried using a rotary dryer.
Dried raw seeds
The material dried within the rotary dryer is prepared. After that, crushed, sorted, and roasted the dough.
Roasted okoshi seeds
There you may have the roasted crushed raw seeds and inflated rice seeds.
What’s the flavour and taste of Kaminari Okoshi?
Okoshi is rice hardened with starch syrup, however the taste of okoshi varies from place to put in Japan. Iwaokoshi in Osaka is mix with ginger and has a rather spicy flavour. Tokyo’s Kaminari Okoshi is with peanuts. As well as, there’s a wide range of okoshi flavours, resembling Kyoto’s yuzu-flavoured okoshi, and Gifu’s ‘shikoran’, which is from sesame and peanuts solidified in starch syrup without using rice and sprinkled with soybean flour.
Even in the event you mention “okoshi” in a single word, there are a lot of various kinds of okoshi in Japan. Amongst them are “Iwa Okoshi” and “Awa Okoshi” in Osaka Prefecture, in addition to “Kaminari Okoshi” in Tokyo. Iwaokoshi, which locals prepared by solidifying finely crushed rice with starch syrup, is popular for its hardness.
Awaokoshi has a light-weight texture since they produced it from finely broken rice. Hard ones were popular prior to now, but softer ones which might be easy to eat are currently popular, in line with Kaminari Okoshi. In relation to soft okoshi, “Yutaka okoshi” from Aichi Prefecture features matcha candy sandwiched between the okoshi.
Okoshi is square in shape, nonetheless, in Kyoto, they are frequently form in a triangular shape. Pop-arranged attractive rice cakes have also gained popularity in recent times, gaining attention as photographs that look wonderful on social media. By way of size, lots of them are bite-sized, making them easy to eat.
Where to purchase Kaminari Okoshi?
Nakayama Confectionery (中山製菓)
A sweet like Kaminariokoshi made by hardening peanuts with starch syrup. The flagship product is the bean board (two flavours, plain and brown sugar). In addition they have “Mame Temari” mixed with persimmon seeds that are also popular. You may sometimes see it in supermarkets, nevertheless it’s somewhat cheaper on this store.
Tokiwado Kaminarimon (雷おこし本舗常盤堂雷門本店)
This store is the primary store from the history of creating Kaminari Okoshi. So that is their speciality, a typical souvenir from Asakusa, Tokyo. As well as, around 1892, they opened a store next to the Kaminarimon gate (there was no Kaminarimon gate at the moment), where it’s now situated and has been receiving many purchasers to at the present time. The shop offers an assortment of two flavours, white sugar and brown sugar, in cans with a cute illustration of the god of thunder.
Daishindo Kaminariokoshi (大心堂雷おこし 本店)
It’s a long-established Kaminari Okoshi store, a classic souvenir from downtown Asakusa. A famous Kaminari Okoshi restaurant near Okachimachi. It appears that evidently it began in 1897 (Meiji 30). The sweetness is modest, but that’s to not say it’s unsatisfactory. The flavour goes well with matcha, green tea, and even black tea. It also has a soft texture and doesn’t feel hard in any respect.
Kaminari-okoshi, often merely called okoshi, is a very talked-about souvenir from the Asakusa area in Tokyo just like rice crispy treats. Many Japanese people buy souvenirs, called omiyage (お土産) in Japanese, as gifts for friends, family, and coworkers after they make a journey. Local food products are especially popular omiyage.
There are other rice crisps and rice crackers confectionery in Japan resembling Yatsuhashi and Kawara senbei to call just a few.