revitalization（Okoshi)
Dried sweets are made by steaming glutinous rice, Uruchi rice, millet, wheat, etc., drying them, roasting and puffing them, mixing them with sugar, syrup, etc., and kneading them into a hardened dough. Various types of okoshi are available, including those with sesame, black beans, peanuts, and other ingredients. Kamini-okoshi, a specialty of Asakusa, Tokyo, and millet okoshi, a specialty of Osaka, are well-known. The history of okoshi dates back as far as the Chronicles of Japan, which records that it was made by hardening dried boiled rice called “dried boiled rice” with honey as an offering to the gods as a prayer for a bountiful harvest. In the Edo period (1603-1867), it became a popular snack for the common people.
