“Awa-Okoshi”, a town revitalization using buckwheat rice

Shinya Fujimoto (Japanese Cuisine Ajisho Fujimoto)
(Higashi-Miyoshi town)

Mr. Shinya Fujimoto is the head chef of Japanese Cuisine Ajisho Fujimoto in Higashi-Miyoshi town. He developed “A specialty of Nishi-Awa Awa-Okoshi” to promote the attractiveness of buckwheat rice, a local ingredient.

This specialty is made from puffed buckwheat rice covered with brown sugar, syrup, or honey. You can enjoy the crunchy texture of the Okoshi.

Chef Fujimoto gained experience at a traditional Japanese restaurant in Osaka and a hotel in Kyoto. The product, which takes full advantage of the taste and aroma of the ingredients, has been popularized as a “new way to eat buckwheat rice.” It is handmade one by one because Okoshi cannot be produced using machines, as the amount of water in the buckwheat rice, the temperature, and the humidity negatively affect the quality of boiled-down honey.

Mr. Fujimoto stated, “I want people to pick up an Awa-Okoshi to learn about buckwheat rice and Nishi-Awa’s GIAHS site.”