Sweet and creamy, Amazaka is a Japanese drink that feels good at any time of year. It helps to start the day off right, but also to relax at the end of a busy day. Amazake making is my routine and this is my recipe.
First of all, I have to tell you two things before I move on to the next one.
- There are 2 types of Amazake: Sake-li and koji rice. Here, I’ll show you the variant with koji rice, without alcohol.
- To make the perfect amazaki, you need a stove with temperature control.
What is Amazaka made of?
It is made from koji rice, cooked Japanese rice and water. You only need to prepare 2 ingredients.
- Rice koji
- cooked Japanese rice
Where can I buy ingredients?
You can buy koji rice in Japanese grocery stores or on Amazon. If you want to learn how to cook Japanese rice, check here. Or, if cooking Japanese rice is repugnant to you, packaged rice is a convenient option.
What is a koji rice? 1Б9.
Koji rice is steamed rice that has been fermented with Aspergillus oryzae (koji fungus). Aspergillus oryzae is also an essential form for Japanese condiments such as soy sauce, miso, mirin and sake.
Koji rice contains large amounts of enzymes that break down food. For example, the protease in enzymes breaks down rice proteins into amino acids. And amylase breaks down starch to glucose. This makes the mixture of rice and water tasty and sweet.
How to make a perfect Amazaka
Quick Start Guide
- Mix the cooked rice and water.
- Add the koji rice to the mixture.
- Keep the temperature at 58°C for 12 hours.
2 important tips for a successful Amazake
It is important to keep the ingredients warm, between 55°C and 60°C (131°F and 140°F), to retain their sweetness. Because this is the optimum temperature for amylase activity to break down starch to sugars.
Amylase is deactivated when the temperature exceeds 70°C (158°F). If the temperature is low, the amylase cannot be activated properly.
An amazake recipe often includes a rice cooker and a thermos to keep it warm. But I cannot recommend this method. Because according to this site, the storage temperature of rice cookers is about 60°C to 74°C (140°F to 165°F). As for the thermos, I tried it once. But the finished amazaka was not sweet enough. I think it’s because the temperature drops gradually over 12 hours. The sweet taste is very different from the sweet taste cooked at a certain temperature.
That’s why I think the perfect Amazaki needs a temperature-controlled stove. If you don’t have a rice cooker, keep it warm at 60°C (140°F).
I use a Yamazen yogurt maker downstairs.
As far as I know, the manufacturer of Tanica yogurt works the same way I do. And according to this website, the Instant pot ultra allows you to control the temperature.
My ideal ratio of koji rice, cooked rice and water is 1:1, 2:4. With this ratio, you get a white, creamy and sweet Amazac with a balanced taste of cow rice and cooked rice.
The first time I made amazake, I made it with a recipe from a fermented food company. Then I adjusted the mix ratio to my preference. My experience with the ratio (koji rice: cooked rice: water) is here.
- 1:1, 2:3 is my favorite ratio.
I have noticed that the amazaki gets sweeter when there is more koji in it. Even if you reduce the amount of water, it will be a very sweet Amazac. But it’s yellowish and too thick to drink.
When I made the ratio 1:1:3, I thought it was a good balance of flavor and concentration. But at the same time, I found the taste of the koji rice a bit strong. Then I increased the ratio of cooked rice and set it to 1:1, 2:3. It’s hard to tell what kohi rice tastes like, but it has something warm, sweet and spicy, and cooked rice makes it sweeter.
How to drink Amazake
To drink amazake, I first prepare it with a blender or food processor. Then add a little water, depending on the desired softness and thickness.
You can drink an amazake hot or cold. For other options, some people coat yogurt with amazake and use it as a sauce for savory dishes, like my chicken amazake miso.
The amazake goes well with ginger and citrus. That’s why I like to add grated ginger to hot amazaka. For breakfast I mix the smoothie with kiwi or strawberries.
I hope I get to try it!
How long will the amazaka house last?
- In the fridge: 1 week
- In the freezer: 1 month
Once your amazaka has cooled to room temperature, pour it into a food container with a lid. Then keep it in the fridge or freezer.
Synopsis: College of Fermented Foods (Japanese)
How to make a perfect Amazake
Serving: 4 persons
- 100 g rice koi
- 120 g (4 oz) Japanese rice cooked to room temperature
- 300 ml water
- Add the cooked Japanese rice (at room temperature) and water to the pan of your cooker (see note) and stir with a spoon.
- Add the rice sheets and mix until well combined. If your koji rice is shaped like a leaf, cut it into pieces ahead of time.
- Make sure all the koji rice grains and cooked rice are soaked in water. If there are any grains left on the side, they are dry and hard.
- Put the lid on and place it in the cooking chamber. Set the temperature to 58°C and keep warm for 12 hours.
- If you want a smooth Amazac, put the cooked Amazac in a blender or food processor and blend until smooth.
- Pour the amazaka into a food container with a lid and store in the refrigerator or freezer.
- Ratio of ingredients 1 (rice husk) : 1.2 (cooked rice) : 3 (water), so adjust the amount of the recipe to your needs.
- You can use any cooker that can keep the mixture between 55°C and 60°C for 12 hours.
- If you have time, stir once after 6 hours and continue heating.
frequently asked questions
How does Amazake taste?
Life 2016/02/19 Food
How long does Amazake work for?
how to make amazak
Can you freeze the Amazake?
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