Photograph of the finished Amazake

Japan · Nước gạo lên men Amazake

Amazake

45 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 8.5 oz
  • Photograph of Koji rice yeast Koji rice yeast 5.6 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Cook glutinous rice until it becomes a thick porridge, then let it cool down to about 60 degrees Celsius.
  2. 2 Crush the koji (rice yeast) into small pieces and mix thoroughly into the warm porridge.
  3. 3 Let the mixture ferment at 55-60 degrees for 8 hours, stirring every 2 hours to ensure the yeast is active throughout the pot.
  4. 4 The rich, natural sweetness indicates that the starch has been fully metabolized.
  5. 5 Simmer gently for 5 minutes to stop fermentation, then add a pinch of salt to taste.
  6. 6 Dilute with hot water, add shredded ginger, and drink warm.
Start cooking