Prep Time: 8 hours
Cooking Time: 40 minutes
Total Time: 8h 40min
Serving Size: 500ml
Amazake is a true gem of Japanese cuisine—both delicious and incredibly nourishing. Whether you choose to sip it warm on a winter’s day, blend it into a smoothie, or use it to sweeten your favorite dishes, amazake is a delightful way to enjoy the magic of fermentation. Why not give amazake a try and experience its unique flavours and health benefits for yourself?
Ingredients
- 150g of cooked Japanese rice
- 350ml boiling water
- 150g dried rice koji (crumble and separate the grains if they are stuck together)
- 500ml hot water (70C)
Method
- Cook the rice with boiling water to ensure it is sterilized, then let it cool down to below 60°C. Add the koji and mix well.
- Place it in a yogurt maker or rice cooker, then set the temperature to 58°C. Ferment for 6-8 hours until it becomes sweet.
- Strain or blend for a smoother texture before serving.
Notes
Rice cooker: Use the 'warm' setting and put a wet tea towel on top and keep off the lid. Leave it for 6-8 hours.
Yoghurt maker: Set the temperature for 55C and put the lid on leaving it for 6-8 hours
Thermos bottle or vacuum flask: Fill it up first with boiling water to pre-warm it, then discard the water. Pour in the amazake mixture. Put the lid on and leave it for 6-8 hours.
You are aiming to keep the amazake between 50-60 degrees C.
This recipe was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.
Buy one of our DIY Sushi Kits and receive a voucher for 50% OFF one of Yuki’s great courses in Japanese cooking.
