Ochirashi-ame (Roasted Barley Flour Candy)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 24 servings
- Ingredients
- 4
About this dish
Ochirashi flour, ground from roasted barley and glutinous rice, is worked into a hot syrup of sugar and mizuame, a Japanese starch syrup, and set into soft, chewy sticks that taste of toasted grain.
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Once the mass leaves the pot in one piece it is very hot and sticks to skin, so dividing, rolling and cutting are all done with two heatproof spatulas and a knife, never bare hands. A last roll in more flour keeps the cooled pieces from sticking together.
Ingredients
Instructions
- 1
Spread 30g ochirashi flour evenly in a wide tray and dust a board lightly with it.
Prepare two heatproof spatulas and a knife.
- 2
Combine 20ml water, 150g mizuame, and 100g white sugar in a heavy saucepan.
Stir over medium heat and dissolve completely as quickly as possible.
- 3
Reduce to low heat and add the remaining 150g ochirashi at once.
Knead for 5 to 7 minutes, scraping the bottom and corners, until the dough gathers and pulls from the pan.
- 4
Turn the hot dough onto the dusted board and divide into four with heatproof spatulas.
Roll and press with the two spatulas into four long rods 2cm in diameter.
- 5
Before the dough firms, dust the knife with ochirashi and cut diagonally every 2cm.
Transfer to the tray, roll in the flour coating, and cool completely.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
香川県農政水産部農業経営課 · Checked: 2026-08-11
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