Ochirashi-ame (Roasted Barley Flour Candy)

Quick answer

Total time: 30 min
Level: Medium
Servings: 24 servings
Ingredients: 4

About this dish

Ochirashi-ame is a Kagawa candy made from ochirashi, a roasted flour traditionally ground from barley and glutinous rice.

Mizuame, white sugar, and water are dissolved quickly, the flour is kneaded into the syrup over low heat, and the hot dough is rolled into long rods and cut diagonally. Extra roasted flour coats the surface to prevent sticking and reinforce the grain aroma. The mixture thickens rapidly, so it must be stirred continuously and handled with heatproof tools rather than bare hands.

Ingredients (24 servings)

Ingredient	Amount	Unit
ochirashi roasted barley flour	180	g
mizuame rice syrup	150	g
white sugar	100	g
water	20	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

Spread 30g ochirashi flour evenly in a wide tray and dust a board lightly with it.

Prepare two heatproof spatulas and a knife.
2

Control

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

Control

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

Step

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

Prep

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ochirashi flour from roasted barley and glutinous rice
Finish cue: Before the dough firms, dust the knife with ochirashi and cut diagonally every 2cm.
Avoid this: Hot candy dough sticks to skin and can cause severe burns, so never roll or hold it with bare hands.
Storage and reheating: Transfer to the tray, roll in the flour coating, and cool completely.