Amazake: Japanese Sweet Rice Drink
Amazake is a traditional Japanese fermented rice drink, known for its natural sweetness and its rich probiotic benefits that support gut health. It's a non-alcoholic, wholesome elixir cherished for centuries.
Ingredients
- 200 g cooked rice ideally sticky rice
- 300 ml water
- 100 g rice koji crumbled
Instructions
- Cook rice according to package directions, then let it cool to about 60°C (140°F). It's crucial not to exceed this temperature as it can kill the koji enzymes.
- In a clean pot or a dedicated rice cooker with a 'keep warm' function, combine the cooled cooked rice, water, and crumbled rice koji.
- Stir well to ensure the koji is evenly distributed and the mixture has a porridge-like consistency.
- Maintain the mixture's temperature between 55-60°C (130-140°F) for 8-10 hours, stirring occasionally every few hours. A slow cooker on a 'keep warm' setting or a yogurt maker can also be used.
- The Amazake is ready when it becomes visibly sweeter, thinner, and has a pleasant aroma. Taste it to check the sweetness level.
- Once done, let it cool completely before transferring it to airtight containers. Store it in the refrigerator for up to one week.
Notes
Use freshly cooked sticky rice for the best texture, or leftover rice is fine too. Ensure the temperature remains stable during fermentation to prevent spoilage or inactive koji. Adjust the sweetness level by the fermentation time. Store in the refrigerator for up to one week. Amazake can be enjoyed warm or chilled, and is excellent in smoothies or as a natural sweetener.