A traditional Japanese fermented rice drink, amazake is naturally sweet and rich in enzymes, offering a soothing and beneficial boost for digestion and overall gut health. It’s a delightful, nourishing beverage, perfect for a healthy gut.
Fermented Rice Drinks: Digestion Boost
A traditional Japanese fermented rice drink, amazake is naturally sweet and rich in enzymes, offering a soothing and beneficial boost for digestion and overall gut health. It's a delightful, nourishing beverage, perfect for a healthy gut.
Ingredients
- 1 cup short-grain white rice
- 4 cups water for cooking rice
- 1 cup koji rice crumbled
- 2 cups water for mixing with koji
Instructions
- Rinse the short-grain white rice thoroughly until the water runs clear.
- Cook the rice with 4 cups of water according to package directions, or until it's very soft and slightly mushy. Let the cooked rice cool down to approximately 140°F (60°C). This temperature is crucial for the koji enzymes.
- In a large, clean bowl, combine the cooled cooked rice with the crumbled koji rice and 2 cups of water. Mix well with a clean spoon, ensuring the koji is evenly distributed throughout the rice.
- Transfer the mixture to a clean slow cooker, an insulated rice cooker (using the 'keep warm' setting), or a yogurt maker. Maintain a consistent temperature between 130-140°F (55-60°C). This temperature range activates the koji enzymes without killing them.
- Ferment for 6-8 hours, stirring the mixture gently every 1-2 hours. You will notice the rice grains breaking down and the liquid becoming increasingly sweet as the starches convert to sugars.
- Once the desired sweetness is reached (taste it periodically), turn off the heat. The amazake is ready.
- Serve warm as a comforting drink or chill it for a refreshing cold beverage. For an extra smooth texture, you can blend the amazake before serving. Store any leftovers in an airtight container in the refrigerator.
Notes
For a smoother drink, blend the amazake after fermentation. Adjust water for desired consistency. Enjoy warm or chilled. Can be flavored with a pinch of salt or grated fresh ginger. Store in the refrigerator for up to a week. Ensure accurate temperature control during fermentation for best results and safety.
