AMAZAKE - JAPANESE NON-ALCOHOLIC FERMENTED RICE DRINK (SAKE SUBSTITUTE ) 甘酒
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- Опубликовано: 11 янв 2023
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Amazake Recipe
60-65 grams short grain rice, soaked
600-700 ml water
1/3 cup rice koji (amzn.to/3H20scE) or make your own: • HOW TO MAKE RICE KOJI ...
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#amazake #fermentation #koji 
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Yummy! This is awesome as a person who doesn't drink alcohol. The most "alcoholic" thing I have is this or kombucha.
Thank you so much I've been searching
I've been loving this fermentation journey of yours! Love me some Amazake, I make mine pretty thick and eat it like oatmeal :) you can even turn it into a sort of "ice cream" this way if you freeze it. I also make sweet pickles with it, basically just chop any veggie and submerge it into Amazake and leave it in the fridge overnight (and serve it with the sweet pickling juice). They're especially great when you combine them with Shio pickles - same principle, only you use Shio Koji as the pickling "brine".
Anyway, great video! Next stop: tempeh and natto? 🤔😄
Such a cool process right! Mold enzymes are amazing. I appreciate you that you promote it as non-alcoholic sake rather than a 'healthy sweetener', as some people do. The sugar in there is basically just regular sugar/glucose. It has some fiber and other nutrients from the rice, but in your body it will still act like sugar does. Nothing inherently wrong with that, but it's good to be aware of if sugary food is a concern.
I like the idea of a sake-flavored congee! Thanks for posting : )
Right!!!
Oooh, this is so cool! I'm gonna have to give it a try!
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Amazake sweetness is in a whole 'nother league, it's incredibly strong and delicious! Fun fact - koji rice can also be added to brown rice and millet to make amazake. I tried both and it worked great. I also want to try amazake oatmeal one day :) Thanks for the awesome content as always!
Ooh I have heard of brown rice koji but was afraid to attempt it on my first go since I know the koji has to break through the rice for innoculation...but millet! ooh. --sometimes millet is a bit bitter, but I wonder if that will add something nice to the flavor
@@EastMeetsKitchen I used yellow pearl millet which I find to be sweet once turned to amazake. And to be clear I still used rice Koji to make it :) And re: brown rice - yes it definitely takes a little more effort, I found that breaking up the rice a bit helps!
If you allow me give a tip. Researching on web I found that there is a range of temperatute that is safe for keep warm food. From sbout 57C or more most bacterias do not reproduce or reproduce in very slow rate. Lower than that bacteria com rot the food. That's why is important to make amazake at least at 57C degrees. Koji enzymes work nearly 100% at range of 50C to 55C and 92% at 60C ot 62C. So 57C is very near koji ideal enzyme efficience and good to avoit bacteria proliferation.
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Thank you for telling us approximately how long this keeps and that it can be frozen for later use! I can't tell you how many things I've ruined on accident by trying to freeze it or leave it in the refrigerator for later on in the week.
How do you not have 100k or more subscribers by now?
Hi. Nice video of yours.
Why not experiment with koji enzymatic properties to try the same amazake's cooking tecnic with other foods? Beets have potential to get very sweet by koji saccharification. Corn also it's intetesting to think as an experiment.
Soy milk, home made or some in powder form, could probably became tasty and perhaps lose some bitter beany aspects after fermenting.
Is that possible to use aspergillus Sojae (variety much richer in protease enzymes) to broke proteins in soy milk or in smashed cooked soybeans?
how to store them ? thx . miso recipe pls.thx
Can I still do this with my rice cooker if I don't have a timer setting??
Can I use amazake for cook traditional japanese dishes instead of sake? Taste will be similar or not? Anyway thanks for sharing.
and if you'd give me some kind of alternative for kouji that'd be awesome :P BECAUSE IN MY SHITTY COUNTRY NO ONE SELLS IT 😢
feel my frustration... why am i not born in japan... WHY!!! WHY!!!!!!!!!!!!!!
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amazake= korean rice dessert drink ?
Japanese, Chinese all have rice drinks, with different foods and yeast
You know I love this channel, but the sound and visual on that opening pour was so gross 😂
How so?????!!! Have you never poured porridge into a bottle before??😋😋
@@EastMeetsKitchen No, not even once! Spoken like a true food artist and videophile. Have you never pour this goopy viscous substance into an impractically complicated serving device? :)
Yummy! This is awesome as a person who doesn't drink alcohol. The most "alcoholic" thing I have is this or kombucha.
Hahaha...same